Chicken Karahi

Ingredients:-

Chicken 1 (1-1/2 Kg)

Onion chopped 3

Tomatoes 8

Ginger Garlic paste 1 Table spoon

Salt 1-1/2 teaspoon

Red Chillies 1 teaspoon

Turmeric 1/4 teaspoon

Dhania powder 1/2 teaspoon

Black pepper 1/2 teaspoon

Green Chillies whole 4

Cooking Oil 3 or 4 desert spoon

Method:-

Heat Oil in pan.Put Onion in it. Fry till it is soft, not brown.Add tomatoes. Mix it. Then cover the lid for five minutes .so tomatoes become soft. Then add Ginger garlic past, salt, red chillies, turmeric powder, Dhania powder. Fry (bhono) for five minutes, make sure it may not become over cooked, put little water,2 Table spoon. Then add chicken. Fry for 5 minutes adding little water. Then with 1/2 cup water, cover the lid for 10 minutes. Add green chillies whole. Put on dum. When it is ready, sprinkle black pepper.

Serve hot with Naan or Chapati.

Chicken Chopsway

Ingredients:-

Chicken boneless Julian strips 500 gms

Brown Sugar 2tsp
Salt to taste
Soya Sauce 4 TBsp
Chicken Stock 2 Cup
Sesame oil 1TBsp
Onion thick slices 2
Garlic cloves chopped 2
Bean Sprouts 1-2 Cup
Cornflour to make it thick
Black pepper 1/4 tsp

Method:-

Take chicken in a bowl. Mix brown sugar, soya sauce well & put it aside.

In a pan take 2 TBsp oil. Saute chicken. When chicken is tender add onion, garlic & fry.
Add chicken stock, sesame oil, cornflour disolved in water. Mix bean sprouts & put the flame off, as bean sprouts should be crispy. Sprinkle black pepper. Take out in a dish.

Serve with boiled rice & corn crakers i.e. papar.

Chicken Reshmi Kabab

Ingredients:-

1 kg minced chicken
1 tsp red chilli powder
2 tbsps fresh coriander leaves, chopped
3 green chillies, chopped
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp all spice powder
1 tsp black pepper
2 tbsp raw papaya paste
2 eggs
2 bread slices
Oil to fry
Salt to taste

Method:-

Mix well all the spices, coriander, green chillies, bread and eggs in the minced chickenand make elongated kebabs, deep fry them. Heat a piece of charcoal and place a piece of bread or roti in the dish with kebabs. Put the heated charcoal over the bread pieces and pour a few drops of oil over it. As soon as smoke starts coming out, cover the dish. The kebabs will develop a nice charcoal aroma in them as if they have been cooked over it. Remove the bread and charcoal piece before serving.

Garnish with chopped coriander leaves to serve.

Serve with Nan and salad.

Chicken Manchurian

Ingredients:-

Chicken boneless cubes 300 gms
Corn flour 1-1/2 tsp
Sugar 2 tsp
White pepper 2 pinch
Egg 1
Garlic thinly chopped 2
chillie sauce 1 TBsp
Soya Sauce 1 tsp
White vinegar 1-1/2 TBsp
Tomato ketchup 2 TBsp
Green Chillies chopped 2 & 2
Green onion chopped 1 & 1
Chicken Stock optional
Red chillie flakes 1/2 tsp
Salt to taste

To Serve with:-
Noodles boiled 1 Cup
Corn Craker (Papar) fried

Method:-

Mix chicken, cornflour, sugar, white pepper, egg & put it aside for 15 minutes.

Deep fry the marinated chicken to golden on low heat & take out in a plate.

In another pan add fried chicken, garlic, green chillies, green onion, tomato ketchup, chillie sauce, vinegar & mix chicken stock. Add cornflour dissolved in little water gradually, according to the thickness you like. Add red chillies flakes, salt & mix. It is ready to serve.

Serve with noodles & corn crackers.

For noodles take 2 TBsp oil in a pan. Saute garlic, green onion, green chillies & mix boiled noodles, white vineger. Mix & take out in a bowl.

Chicken Tikka

INGREDIENTS:

1 kg chicken (breast or leg pieces)

For Marination:

1 cup yoghurt
2 tbsps ginger paste
3 tbsps garlic paste
1 tbsps garam masala
1 tsp zeera powder
1/2 tsp black pepper powder
2 dry red chillies
3 tbsps Lemon juice
1/2 tsp food color orange
to sprinkle cooking oil (for shine)
Salt to taste

Method:

Mix all the ingrdeidients for marination to a smooth paste.
Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.

Thread the chicken onto skewers and keep ready.

Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.

For shine brush with some cooking oil.

serve hot with Naans, raw onion rings, tomato, cucumber & lemon pieces.

Tip: To get a genuine smokey restaurant taste in your homemade Chicken Tikka Masala: Make a small bowl out of aluminum foil

and place on top of the cooked Chiken Tikka Masala. Now burn a golf ball-sized lump of coal till red hot. Place this piece of

coal in the foil 'bowl' and immediately cover the chicken dish. Allow to stand for 5 minutes. Uncover, remove coal and foil 'bowl', garnish Chicken Tikka and serve.

Sprinkle lemon juice at serving time.