Chicken patiala dish
Ingredients * 6tbsp white poppy seeds * 7tbsp skinned melon seeds * 4tbsp ghee or vegetable oil * 1 medium-large onion (100g/4oz), peeled and finely chopped * 2 medium-sized tomatoes, finely chopped * 150ml/5fl oz thick, Greek-style (whole milk) yoghurt * one 1kg/2Â¼lb chicken, cut into about 8 serving pieces * 1 tbsp Punjabi garam masala * 1 tsp ground white pepper * Â¼tsp cayenne pepper * 1 tsp Kashmiri chilli powder * 1Â½ tsp salt * 120ml/4fl oz/Â½ cup single cream * 2 tbsp sultanas (golden rasins) * 2 tbsp blanched, slivered almonds Method :- 1. Put the poppy seeds and melon seeds into a clean coffee grinder and grind as finely as possible. Put in a bowl and add 5-6tbsp water to make a paste. Set aside. 2. Heat the ghee or oil in a heavy, wide saucepan over a medium-high heat. When hot, put in the onion and brown lightly. Add the tomatoes and continue to brown until you can see the oil separating from the sauce. Add the poppy and melon seed paste and continue to stir and fry for 2-3 minutes. Put in the yoghurt a tbsp at a time, stirring and frying each time until it is incorpoated in the sauce. Add the chicken pieces, the garam masala, white pepper, cayenne pepper, chilli powder, salt and 200ml/7fl oz/1 cup water. Stir and bring to a simmer. Cover, turn the heat to low and cook until the chicken is tender, about 20 minutes. Add the cream, sultanas (golden raisins) and almonds. Mix and bring to a simmer. Cook very gently without covering for another 5 minutes.
Southern Fried Chicken
Ingredients 1 broiler/fryer chicken (2 1/2 to 3 pounds), cut into pieces Oil for frying (peanut oil recommended) 2 eggs 1/4 cup water Liquid flavorings Salt and black pepper to taste 2 cups all purpose flour Seasonings (herbs and spices) Directions Cut chicken into pieces. Wash the chicken thoroughly, let drain until needed.Start your oil heating In a bowl mix the eggs and water. If you are going to use liquid flavorings (hot sauce, soy sauce, etc), add it now. Whip the mixture with a fork until thoroughly combined; this becomes your egg wash. Add the salt and pepper to the flour along with other desired seasonings (garlic powder, sage, onion powder, etc.) stir to combine. Or, plain flour works just fine. Dip the chicken pieces in the egg wash and dredge them in the flour. If you want a thicker crust on the chicken, dip the pieces in the flour first, then the egg wash and then the flour again Place chicken pieces in hot oil. Cover and fry until crisp and golden, about 15 to 20 minutes. Sprinkle lightly with salt while the pieces drain on paper towels.
Punjabi fried chicken
Ingredients: 250 gm – boneless chicken (cut into cubes) 2 tsp – ginger paste 1 tsp – garlic paste 1 tsp – green chilly paste 3 tsp – maida 1 tsp – kashmiri chilly powder 1 tsp – coriander powder 1/2 tsp – chaat masala powder 2 tsp – lemon juice 3 tsp – onion (chopped into very bit pieces) Red food color, optional Salt to taste Sunflower oil, to fry Method 1. Mix all the ingredients with the chicken except oil and keep aside for at least 1/2 an hour. 2. Deep fry in the oil and serve.
Dhaba Kardahi Chicken
Chicken 1 kg Tomatoes 1 kg Green chilies 10 ….Ghee 1 cup heaped Dried fenugreek leaves 1 tbsp Garlic paste 1 tbsp Ginger sliced 2 tbsp Crushed red pepper 1 Â½ tsp Salt 1 Â½ tsp Method Heat 1 cup ghee in a wok, fry chicken for 15 minutes till light golden, remove chicken and keep aside, add 1 kg whole tomatoes, cover and leave for 5 minutes till soft, remove the skin of tomatoes, add in 1 tbsp garlic paste, 1 Â½ tsp salt, 1 Â½ tsp crushed red pepper with chicken, cover and cook till chicken and tomatoes tender. Fry well, lastly add 10 green chilies, 2 tbsp sliced ginger, 1 tbsp fenugreek leaves and simmer till done, serve with Naan.
Ingredients: Chicken: 800 gram Butter: 50 grams Kashmiri red chilli powder: 2 teaspoon Lemon juice: 3 tablespoon Curd: 1 cup Salt: To taste Garlic paste: 3 tablespoon Ginger paste: 2 tablespoons Mustard oil: 2 tablespoons Garam masala powder: 1/2 teaspoon Green chillies: 4-5 (chopped) Tomato puree: 400 grams Red chilli powder: 1 tablespoon Whole garam masala: 1 tablespoon Peppercorns: 1 teaspoon Dry fenugreek leaves (kasuri methi):1/2 teaspoon (heated and crushed) Sugar: To taste Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang curd in a clean cloth for fifteen to twenty minutes to drain extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this mixture to the chicken pieces and refrigerate for three to five hours. Heat small amount of mustard oil in a pan. Put the chicken mixture and cook in a moderate temperature for ten to twelve minutes or until almost done. Add some butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. SautÃ© for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar powdered kasoori methi powder. Add cooked chicken pieces. Simmer for five minutes. Butter chicken is ready.
preparation: 15mins ;cooking: 15.30mins; ; Serves : 4 Method: In a dish, put 2 tbsp oil and onion paste( make it with 1 onion,2-3 flakes garlic, half piece ginger,2-3 green chillies,2 tsp coriander powder, 1 tsp garam masala, half tsp red chili). Mix. Uncovered it for 4 min. Add chicken(400 gm with bones), washed and squeezed methi(350gm.),curd (one cup,thick curd without water; make it by hanging curd for 1 hour )and salt(according to taste).Mix it well. Microwave uncovered for 8 mins.Stir and grill for 3 min and let it stand for 2-3 min, remove it from oven and let it cool. Now, gradually add cream or milk ( half cup), n mixing continuously with the other hand). Just before serving, in a small bowl microwave , 1 tsp ghee, 3/4 tsp red chili powder, 1/4 tsp pepper and uncovered all these ingredient. Pour hot ghee over hot chicken, and garnish it with coriander leaves and cream .