| Chicken Tikka | Tandori Chicken | Chicken Pulao |
| Chicken Makhani | Chicken Masala Rice | Chicken Karahi |
| Biryani | Mattar Palao |
Ingredients
4 chicken quarters
- 2 tbsp. lemon juice
- 1\4 cup natural yogurt
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1-2 green chilies, crushed
- 1 level tsp. cumin powder
- 1 level tsp. garam masala
- 1 tsp. chili powder
- 1 level tsp. coriander powder
- 1 level tsp. chat masala
- 1 level tsp. salt
- few drops of red or yellow food coloring
- oil for basting
- lemon wedges and onions for decoration
Method
1. Using
a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the
chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover
and leave to marinate for about an hour.
2. Add ginger, garlic. green chilies, cumin, garam masala, chili powder,
coriander, chat masala, salt and food coloring to the yogurt and mix well.
3. Pour the marinade over the chicken pieces and coat them liberally with the
yogurt mixture. Cover and leave to marinate at room temperature for about 5-6
hours or over night in a refrigerator.
4. Thread the chicken pieces on metal skewers and grill the chicken over hot
charcoal, Basting once at the end of the cooking time. Alternatively, Place the
chicken in a oven at 325F, (170C) or gas mark 3. Roost for 1 hour, Basting
frequently and Turing once or twice to brown the both sides.
5.Decorate with lemon wedges and onion rings.
Variation:
Cut the chicken breast into 2 inch pieces then
marinate as above. Thread closely on metal skewers and grill as above.
Serve with Nan, Poodinay Ki Chutney and Raita.
Ingredients
-
4 chicken quarters,
skinned
- 3 tbsp. lemon juice
For
marinade:
- 1/3 cup plain yogurt
-1 tbsp. garlic paste
- 1 tbsp. ginger paste
- 1 tsp. ground roasted cumin seeds
- 1/2 level tsp. ground cardamom
- 1 tsp. garam masala
- 1 tsp. chili powder
1 tsp. salt
- 1\2 teaspoon tandoori coloring,
- Ghee or butter for basting
Method
1. Prick the chicken all
over with a fork and using a sharp knife make diagonal slashes 1/2-inch
deep, 1 inch apart on each chicken quarter. Place chicken in a large dish.
2. Add lemon juice and rub into the slashes and all over. Cover and marinate
for 1 hour.
3. Mix all the ingredients of the marinade in a small bowl and pour over the
chicken pieces and mix, turning and tossing, to coat all the pieces well.
4. Cover and marinate for at least 4 hours at room temperature, or
refrigerate overnight, turning several times. Note: Take out the chicken
from the refrigerator at least 1 hour before cooking, to bring it at room
temperature.
To Roast in
the Oven:
Preheat oven to 450°F. Place chicken pieces on an extra-large shallow
roasting pan, preferably on a wire rack. ( Discard the leftover marinade).
Brush chicken pieces with ghee or butter. Set the pan in the middle of the
oven. Roast for 25-30 minutes, or until the meat is cooked through, basting
and turning occasionally. Transfer to platter and serve.
To Grill
Outdoors:
Fire the coal well in advance, grill is ready when a layer of white ash
forms over the surface of the coal. This is the point, when the coal is at
its hottest. Place the grill at least 5 inches away from the heat. Place
chicken pieces, over the grill, basting with ghee or butter and cook for 8
minutes, without turning. Basting with ghee or butter, turn and grill the
other side for 8 minutes. Continue turning and basting, until chicken is
cook through, about 12-15 minutes for each side. Transfer chicken to
platter. Decorate with sliced onion and tomato. Serve chicken immediately,
and accompanied by
Nan
and
raita.
Ingredients
-
Chicken cut into 8 pcs.
- 5 cloves
-1 tsp black pepper
- 1 cinnamon stick 1"
- coriander seeds 1 tsp.
- large cardamom 4-5
- Caraway seeds 1 tsp.
- salt 2 tsp.
- small onion cut into pieces
- water 4 cups.
- ginger 2 inch cut into pieces
- Pakistani basmati rice 450gm
Masala
- 1/2 cup ghee or cooking oil
- 1 large onion skinned and finely chopped.
- 1 inch piece fresh ginger, peeled and finely chopped.
- garlic clove, skinned and chopped
Method
Wash chicken
thoroughly under cold water tap. Place the meat, spice, salt, water,
onion and ginger in a large heavy based sauce pan.
Bring to boil and skim off any scum that rises to the top. Reduce the
heat, cover and allow to boil gently for 10 minutes until the meat is
tender.
Meanwhile, put the rice in a sieve and wash it thoroughly under running
cold tap until the water runs clear. Soak in plenty of water for 30
minutes. Drain in a sieve and let it stand for a minute or two.
Strain the meat and the spices. Reserve the stock. Discard the spices by
taking out the meat pieces from it.
MASALA
Heat the ghee or oil in the heavy base pan and add the onion, stir
frequently.
Fry to a pale golden color. Add the drained meat, ginger and garlic.
Stirring frequently, fry this over medium heat for 5 to ten minutes
until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups.
If it is less add more water to make it to required. Boil the stock and
place the drain rice in it and parboil for 4 minutes.
Carefully add the browned meat mixture into the rice and stir gently to
mix all the ingredients. Cover with a tight fitting lid, reduce the heat
and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then
transfer it into to a heated serving dish.
Serve with Raita.
Ingredients
rice (half boiled) one plate
chicken12 cup
onion 12 cup
soya sauce 12tabspo
garam masala 1 teasp
salt to taste
coriender to taste
oil 12 cup
ginger1 tab sp
ajinomoto to taste
Method
fry chicken and add onion and ginger
.then add salt aginomotto soya sauce and mix them .now add rice and
garam masala. then put them on dham for 2 minute.
Ingredients
1 lb. Green Peas
1 lb. Rice Pakistani Basmati
8 oz
Onion(Red)
8 oz Tomato
1 t Cumin Seed
1 t Cloves
3 Cinnamon Sticks
t Red Chili Powder
1 t Salt
8 oz Butter (or vegetable oil)
1 T Chicken base/or
1 knor chicken cube
3 c Water
Gather ingredients
Coarsely cut onions lengthwise.
Melt butter solids in a stockpot and put onions
in and mix.
When onions turn dark brown, add 3 cups water.
Bring water to boil. Simmer for 5 minutes until
water turns brown.
Strain mixture through cheesecloth and remove
all onions.
Put water back in stockpot and bring to boil.
Add
peas, tomatoes, cumin seed, cloves, red chilies, salt & cinnamon
sticks and simmer for 3 minutes. Make chicken stock from base/cube.
Add Chicken stock
and bring mixture to boil
Add rice. Water level should be 1 inch above
rice. Add water if needed.
Turn the heat to full.
When the water is absorbed by rice, cover the
pot and turn heat to low.
Cook until el dente. (rice grains should be long
and separable)
Makes 48 ounces of rice
Ingredients
1 to 2 kg mutton or chicken (preferably bony & fatty)
1 kg basmati rice
100 to 150 grm. Yogurt
3 to 4 tsp. salt (according to taste)
1 medium onion
6
garlic (Lehsan)
cloves
1 tbs.
ginger (Adrak)
paste
12-16
green cardamom (Chhoti Ilaichi)
1+1/2 to 2 tbs.
garlic (Lehsan)
paste
16-20
cloves (Laung)
1 cup oil, preferably ghee
2-3 tbs. Kewra
1/2 tsp. yellow food colour
1 tsp. sugar
1 pinch saffron (Zafran)
1/2 tbs. lemon juice
Method
Add mutton, salt and garlic (Lehsan) cloves in a pot with 2 glasses of water. If you are using chicken you can do with only one glass of water or less.
Serving: 6 to 8
persons
Ingredients
1/2 Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole
green chilies
1/4 tsp crushed
black pepper (Kali Mirch)
1/2 tsp. salt (according to taste)
3 tbs. oil
1 tsp
garlic (Lehsan)
paste
1/2 tsp.
ginger (Adrak)
paste
Method:
Remove skin of tomatoes.
Ingredients
a)
4 -5 chicken breasts (skinned, cleaned, cubed)
1 tsp.
chili (Lal Mirch) powder
1 tsp. lemon juice
1 tsp. butter
salt
b)
Marinade:
2 tbs. yogurt
1 tbs.
ginger (Adrak)
finely crushed or paste
1 tbs. crushed
garlic (Lehsan)
1 tsp red
chili (Lal Mirch) powder
1 tsp mustard oil (or 1/2 tsp crushed Rai)
1 tsp lemon juice
1 tsp garam masala
1 tsp. salt
c)
Makhani sauce:
1/2 tsp garam masala
2 tsp sugar
1/2tsp
chili (Lal Mirch) powder
400 g. tomato puree
1 tsp crushed
ginger (Adrak)
1 tsp crushed
garlic (Lehsan)
100 ml crème
1/2 tsp
fenugreek (Methi)
Leaves
500 grm. butter
2
green chilies
1/4 tsp. salt
Method
a)
1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave
for 30 minutes.
b)
1. Remove whey of yogurt (hang in muslin cloth 15 min or if using
homemade Drain excess whey).
2. Mix chili powder, salt, Garlic (Lehsan), Ginger (Adrak), lemon, garam
masala, and Rai.
3. Combine spices and yogurt.
4. Marinate chicken. Make sure to coat thoroughly, if short make more
marinade. Chill chicken 3-4 hours.
5. Skew chicken. Cook 425-450 F (depends on broiler) for 8-15 min. Turn
skewers every 5 minutes. Watch carefully, chicken to be cooked
thoroughly and a bit toasted.
c)
1. Heat butter in med. sized pan. Add garam masala. Wait till crackles.
Add Ginger (Adrak), Garlic (Lehsan), and 2 green chilies. Cook 2 min.
adds tomato puree, chili powder, garam masala, salt, 1 cup water. Boil,
reduce heat, simmer 10 min. add sugar & Fenugreek (Methi)) leaves
2. Add chicken. Simmer 5 min. add crème.
Serving: 5
persons
