Chicken manchurian

• Ingredients
• 
  
• 300 gm boneless chicken
• 4 garlic cloves, chopped
• 1 egg, beaten
• 4 tbsp tomato ketchup
• 3tbsp chili garlic sauce
• 1 capsicum, chopped
• 1 onion, chopped (only green part)
• 1/2 lemon
• 4 slices pineapple, chopped
• Salt to taste
• Black pepper to taste
• White pepper to taste
• 2 tbsp Worchester sauce
• 2 tbsp flour
• 2 tbsp corn flour
• 
  
• Method 

Put chicken in a bowl and add 2 chopped garlic, white pepper, black pepper, salt,1/2 egg, flour and 1tbsp oil. Mix it and deep fry it. Set aside.
In a pan heat 2 tbsp oil, add 2 cloves of chopped garlic and fry it. Add capsicum, green onion and sauté it. Now add pineapple and cook it for 1-2 minutes.
Add fried chicken, tomato ketchup, chili garlic sauce, salt, black and white pepper and mix it. Now add 1 cup water and cook it for 2-3 minutes.
Now add Worchester sauce. Dissolve corn flour in little water and put it in Manchurian gravy. Stir it and cook till it thickens.
Before serving pour some drops of lemon juice. Serve it with fried rice.

Read more

Chicken tandoori

• Ingredients
•  ¼ cup olive oil
• cup plain yogurt 
• tablespoons chopped fresh cilantro 
• 1/2 tablespoons garam masala * 
• 1 teaspoon sea salt 
• 2 large cloves garlic, finely minced 
• 1 small onion, finely chopped 
• 6 large boneless, skinless chicken breasts, cut in half  

•     Method:

In a shallow glass dish, oil, yogurt, cilantro, garam masala, salt, garlic and onion together. Also please.

Add chicken breasts, turning to coat evenly with yogurt sauce. Cover and refrigerate for at least 2 hours.

Remove from Marinade the chicken is coated with sauce, making sure each piece. Discard the remaining marinade.

Place the chicken lightly with cooking spray a large rimmed baking sheet that has been sprayed on the pieces.

Pierced with a sharp knife, about 20-25 minutes, until the juices run clear 400 degree Fahrenheit 5.Bake, turning chicken halfway though.

Read more

Chicken barani

•  ingredients

• Basmati rice – 2 cups
• Chicken pieces – 3/4 kg.
• Onion – 3 large, sliced
• Yoghurt – 1 cup
• Ginger paste – 1 tsp
• Garlic paste – 1/2 tsp
• Green chilli paste – 1 tsp
• Tomato puree – 1/2 cup
• Red chilli powder – 2 tsp
• Turmeric powder – 1 tsp
• Cumin powder (roasted) – 1 tsp
• Cardamom powder – 1/2 tsp
• Garam masala powder – 2 tsp
• Milk – 1/2 cup
• Saffron – a pinch
• Coriander powder – 1 tsp
• Green coriander leaves – 2 tbsp, chopped
• Water – 3 1/2 cups
• Oil – 7 tbsp
• Salt as required
• 
  
• Mathod
  

 Make a mixture with tomato yoghurt, puree, green chilli paste, ginger garlic paste, red chilli powder, roasted cumin powder, turmeric powder, garam masala powder, coriander powder and salt.

Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours. Put oil in a pan, heat it and fry onions till they turn golden brown.

Now, to this add the marinated chicken and cook the entire mixture for 10 mints. After that in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice. Lastly, add the cardamom powder and the chicken pieces, along with the marinade. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.

Read more