chicken thighs fry

Ingredients:

2 Chicken thighs and legs

1 Cup of red onions, 

4 green chillies, cut lengthwise

2 bay leaves

2 inch cinnamon stick

2 cloves

2 cardamom

½ t turmeric (haldi)

2 t red chilli powder(adjust according to your spice level)

1 t paprika powder for color

1 t garam masala

2 t Dhana -Jeera powder (cumin-coriander powder)

2 t ginger garlic paste

7-8 curry leaves

2 T cooking oil,

salt as per your taste

¼ Cup  water,

non-stick pan  for cooking

Method:

• First and foremost cut the chicken into bite size pieces excluding the leg portions. Add turmeric powder to it, mix well and rinse with water.
• Heat oil on medium high, add bay leaves, 2"cinnamon stick, cloves and whole cardamom, let it fry till the aroma of the spices come out. To this add curry leaves, length wise slit green chillies and onions. Fry till the onions turn light pink in color.
• Add the cleaned and rinsed chicken pieces, fry for another minute so that all the spices and onions mix well with chicken.
• Add water, salt and place the lid, reduce the flame to medium low and let the chicken cook. it may vary from 10 to 15 mins. You will  identified  that  chicken turns white and opaque then open the lid, turn the flame to medium high.
• Now add the ginger-garlic paste, cumin-coriander powder, garam masala powder, red chilli powder. Let the chicken cook still further till the water evaporates .
• By now the fry would turn dark brown in color and the chicken will be golden brown in color. You will know when its done! You won't resist to taste it at this stage. Check for salt and spices and add accordingly. If it is too spicy sprinkle some freshly squeezed lemon juice on the chicken fry.
• Enjoy this with any Biryani.

andhra village chicken curry

ingredients

• Chicken: 1 kg, washed and cut into bite sized pieces
• Onions: 2 finely chopped
• Ginger garlic paste: 1 tbsp
• Green chillis: 2 slit length wise half way
• Tomato puree: 1 cup
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Coriander powder: 1 tbsp
• Cumin powder: 1/4 tsp
• Coconut milk: 1 cup
• Garam masala powder: 1" dalchini, 1 green cardamom, 4 cloves finely ground
• Curry leaves: saute in a tsp of oil till crisp (for garnish)
• Salt: to taste
• Oil: 2 tbsps
• Dry roast and make a paste:
• Dry Red Chilies: 5-6
• Poppy Seeds: 1 tbsp
• Peanuts: fistful
• White Sesame Seeds: 1 tbsp

Method

1. Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute for 4 mts on medium heat.
2. Add the cleaned chicken pieces and cook on high heat for 5-6 mts, mixing once in a while.
3. Add the turmeric powder, coriander powder, cumin powder, red chili powder and salt, mix well.
4. Add the ground paste and tomato puree and mix. Reduce heat to medium, cook without lid for 7-8 mts.
5. Add half a cup of water and cook covered for 20-25 mts or till the chicken is cooked.
6. Add the coconut milk and cook without lid for a few minutes till you get the desired gravy consistency.
7. Finally add the garam masala pwd, mix well. Turn off heat.
8. Remove onto a serving bowl and garnish with curry leaves or fresh coriander leaves. Serve warm with steamed rice, rotis or flavored rice or pulao.

tandoori chicken chat

Ingredients:

2 tandoori chickens, shredded
1 tblsp lemon juice
salt to taste
1/2 tsp chilli powder
1 tblsp oil
1/2 cup raw green mango (kachha aam)
1/2 cup onions, sliced fine
2 tsp green chillies, chopped
40 gms coriander leaves, chopped
2 tsp chaat masala
1 tsp ginger (adrak), julienned

How to make tandoori chicken chaat:

• To make the lemon dressing add together lemon juice with salt, chilli powder and oil. Keep this dressing aside.
• Cut the raw mango into thin strips.
• Mix the raw mango strips, onions, green chillies, coriander leaves, chaat masala, shredded chicken pieces and the lemon dressing well.
• Serve immediately, garnished with chopped ginger.

chicken kheema with egg

CHICKEN KEEMA AND EGG RECIPE

Smack your lips for this mouthwatering dish made with chicken keema, thai curry paste, mustard paste, hard boiled eggs and spices.

Ingredients:

1 cup chicken keema
2 tbsp oil
1 tsp garlic 9 chopped)
1 tsp ginger ( chopped)
1 small onion chopped
2 tomato chopped
1 tsp jeera powder
1 tsp dhaniya powder
1/2 tsp turmeric powder
1 tsp Thai curry paste ( red)
8-10 curry leaves
2 tbsp hot –n sweet sauce
1/2 tsp mustard paste
4 hard boiled eggs.
Salte to taste.

For Garnishing
1 double fried egg
1 tbsp coriander chopped

How to make chicken keema and egg:

• Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
• Thai curry paste, curry leaves,
• Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustared paste.
• Simmer the keema for 8-10 minutes on a medium flame.
• Fry the keema on high flame for 2-3 minutes.
• Add a little water and cook for another 15 minutes.
• Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

bombay chicken curry

BOMBAY CHICKEN CURRY RECIPE

Hot and spicy taste of Bombay food in chicken curry with olive oil, vinegar, coconut, curries leaves, sugar and spices.

Ingredients:

2 kg chicken pieces
2 tblsp olive oil (tel)
2 tblsp white Vinegar (Sirka)
1 1/3 cups (125gms) desiccated coconut (narial)
4 cloves garlic (lasan), crushed
1/2 tsp ground turmeric (haldi)
1 tsp chilli powder
1/2 tsp ground black pepper (kali mirch)
1 tsp grated, fresh ginger (adrak)
10 curry leaves (kari patta)
1 tblsp sugar (cheeni)

How to make bombay chicken curry:

• Place chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1 cup (250ml) of liquid.
• Heat oil in a saucepan, add vinegar, coconut, garlic, cumin, turmeric, chilli, pepper, ginger and curry leaves. Sauté for 2 minutes.
• Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to low, cover, simmer for 15 minutes.

dry chicken curry

DRY CHICKEN CURRY RECIPE

The thick curry has ingredients like curry powder, tomato, ghee and onion with chicken. Lemon juice and coconut is sprinkled to make it dry.

Ingredients:

60gms ghee
2 Onion (Pyaj)s, thinly sliced
2 clove (laung)s garlic (lasan), thinly sliced
2 tblsp curry powder
1 tblsp tomato (tamatar) paste
1 1/2 kg chicken pieces

How to make dry chicken curry:

• Meld ghee in a frying pan, sauté onions and garlic until onions is tender.
• Add curry powder and tomato paste, sauté 3 minutes.
• Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender.
• Add lemon juice and coconut, which will absorb any excess gravy.
• Note: The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it.

CHICKEN BON BON

Ingredients:

2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)

How to make chicken bon bon:

• Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
• Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
• Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
• Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
• Mix thoroughly.
• Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
• Pour the bon bon sauce on top of the chicken.

chicken with rice

CURRIED CHICKEN WITH RICE RECIPE

Ingredients:

1 cup uncooked Rice (Chawal)
1 cut in serving pieces broiler- fryer Chicken
2 tsp Butter
1 tsp Paprika
1 tsp Curry Powder
1/4 cup slivered Almond (Badam)
1 10 1/2 oz can Chicken Broth
1/2 can Water
Curry Sauce:
1 10 3/4 oz can Cream of Chicken Soup
1/4 cup Milk
1 tblsp Sherry
1 tblsp Cornstarch
1/2 tsp Curry Powder

How to make curried chicken with rice top:

• Place dry white rice in bottom of a buttered baking dish.
• the rice with pieces of chicken.
• Spread butter over.
• Drizzle paprika, curry powder and almonds.
• Combine chicken broth and water.
• Cover the baking dish.
• Bake it in a oven at 375o for about 45 minutes.
• Remove from the oven.
• Spread curry sauce over chicken.
• Continue cooking unvcovered for 15 more minutes.
• Curry sauce:
• Mix all ingredients of curry sauce in a pan.
• Take it to boil over low heat.
• Remove from heat.

chicken fried rice

Ingredients:

White rice – 4 cups, cooked
Chicken – 1 cup, cut into small pieces
Egg – 1
Oil/butter – 2 teaspoons
Garlic – 4 cloves, chopped
Ginger – ½ inch piece, chopped
Spring onion – 4 stalks, cut into ½ cm pieces
Cabbage – 1 cup, chopped
Carrot – ½ cup, finely diced
Soy sauce – 2 tablespoons
Pepper – 1 teaspoon
Tomato sauce – 1 tablespoons
Salt – 1 teaspoon
Chicken stock – 1/3 cup or 2 teaspoons chicken stock powder

Method:

Heat oil/butter in a wide skillet at a very low heat.

 Add garlic and ginger and fry for 30 seconds taking care not to brown it. 

Add egg, 1/4th of the spring onions, and fry until the egg turns into small pieces. 

Add chicken pieces, bring the skillet to full heat, and stir rapidly for 30 seconds. 

Add ¾ of the remaining sping onions, cabbage, and carrots and stir everything together. 

Add chicken stock, stir, and cook for two minutes. 

Add cooked rice, soy sauce, tomato sauce, and stir-fry for another 3 minutes and serve on a rice plate.

 Garnish with the remaining spring onions. 

Chicken fried rice is a complete meal by itself - good combination would be with a soup and/or a vegetable side dish.

crispy fried chicken legs

Ingredients:

3 or 4 chicken legs
oil for deep frying
For first marinade: 8-10 hrs
1/2 cup buttermilk OR 3 tbsps vinegar+6 tbsps water
1/2 tsp salt
For second marinade: 3-4 hrs
1 tbsp ginger garlic paste
1 tsp red chilli pwd
3/4 tsp salt
For first coating:
1 egg
2-3 tbsps milk
salt to taste
pepper to taste
For second coating:
3 tbsps cornflour
3 tbsps maida
salt to taste
pepper to taste

method

1 Wash chicken legs and make slits all over. Take a large ziplock bag, place chicken and the first marinade and lock it. Place the zip lock bag in the refrigerator for atleast 8 hrs.

2 After 8 hrs, drain the first marinade and add the second marinade to the chicken legs and shake the zip lock bag well. Lock it and place in refrigerator for another 3-4 hours.

3 Remove chicken legs after marination, dip in the first coating mixture (eggs/milk) and then coat with the second coating mixture (cornflour/maida).

4 Heat oil in a heavy bottomed vessel, once the oil is hot, reduce flame, place one or two coated chicken legs (based on the size of the vessel) and cook on low to medium flame on both sides of the legs for 6-7 mts. Cook on high flame for another 2-3 mts on both sides till golden brown. Drain onto absorbent paper and bake in hot oven at 175 for 10 mts.

lemon pepper chicken fry

INGREDIENTS

1/3	cup lemon juice
1/4	cup finely chopped onion
1/4	cup olive oil
1	tablespoon brown sugar
1	tablespoon cracked black pepper
3	cloves garlic, minced
2	teaspoons grated lemon peel
3/4	teaspoon salt
4	chicken quarters (about 2-1/2 pounds)

PREPARATION:

1. Combine lemon juice, onion, oil, sugar, pepper, garlic, lemon peel and salt in small bowl; reserve 2 tablespoons marinade. Combine remaining marinade and chicken in large resealable food storage bag. Seal bag; knead to coat. Refrigerate at least 4 hours or overnight.
2. Prepared grill for direct cooking.
3. Remove chicken from marinade; discard marinade. Arrange chicken on microwavable plate; cover with waxed paper. Microwave on HIGH 5 minutes. Turn and rearrange chicken. Cover; microwave on HIGH 5 minutes.
4. Transfer chicken to grill. Grill, covered, over medium-hot coals 15 to 20 minutes or until juices run clear, turning several times and basting often with reserved marinade.

pepper chicken

Pepper Chicken Recipe Ingredients:

Coriander or Cilantro for garnish

• Chicken - 1k.g/2.2lb
• Garlic cloves - 10-15
• Onions, chopped - 1/2 (medium sized)
• Green Chili  - 4
• Curry leaves - 25 individual leaves
• Soya Sauce - 1 1/2 tablespoon (for dark Soya Sauce) or 2 tablespoon (for light colored Soya Sauce)
• Pepper Powder - 1 or 1 1/2 tablespoon

• Lime or Lemon juice - 1 teaspoon
• Ghee - 1 teaspoon
• Oil - 1 teaspoon
• Turmetic powder - 1/4 teaspoon
• Salt to taste

Cooking Method:

1. Heat oil and ghee under medium heat in a deep frying pan or khadhai.
2. Add crushed garlic cloves. Saute and stir for 2 minutes
3. Add onion, green chillies (vertically sliced) and curry leaves to the mixture. Stir the ingredients for 2 more minutes
4. Then add chicken and mix the contents of the pan.
5. Now lower the heat and cover the pan with a lid. Allow the chicken to cook for 10-15 minutes.
6. Add tumeric, salt to taste and mix it thoroughly
7. Put the lid back over the pan and cook for 5 more minutes
8. Add soya sauce and wait for 2 additional minutes
9. At this moment all the liquid in the pan should have evaporated which indicates that the chicken is fully cooked.
Note: If there is some liquid left you can increase the heat a little and cook until no liquid is left.
10.When there is no liquid left in the pan add pepper powder, lemon juice and mix well.
11.Garnish with coriander leaves and serve hot.
Please follow the method for preparing this recipe exactly in the same sequence as mentioned above for great tasting pepper chicken. Happy cooking!

hyderaabadi chicken 65

Ingredients for Chicken 65 Recipe:

• Boneless chicken – 1/2 kg
• Egg – 1 no
• Ginger-Garlic paste – 1 tbsp
• Red chilly powder  – 1 tsp
• Red food color – 2 pinch
• Corn flour – 2 tbsp
• Green chilly – 8 no (split)
• Curry leaves – 10 no
• Ginger finely chopped –1 tbsp
• Curd/Yogurt – 1 1/2 cup
• Ajinomoto – 1 pinch
• Black Pepper powder – 1/2 tsp
• Coriander leaves for garnish
• Oil for deep frying
• Salt to taste

Cooking Method for Chicken 65 Recipe:

1. Take a bowl. Add ginger garlic paste, food color, salt, chilly powder, corn-flour, egg, chicken and mix well. Set aside this marinate for half an hour.
2. Take a heavy bottom deep frying pan with sufficient oil.
3. When oil is hot, fry the chicken pieces in batches and set aside.
4. Take another nonstick pan. Put 2 tbsp oil, add finely chopped ginger and fry for 2 min.
5. Put green chilies and sauté for another 2 minutes. Then put curry leaves and fry till curry leaves turn crispy.
6. Add yogurt and cook for a couple of more minutes. When the curd starts to bubble, add salt, ajinomoto , food color and then add the fried chicken. Now increase the heat and mix well.
7. Once you see that the chicken has absorbed 3/4th of the curd, add pepper and mix well.
8. Continue tossing the chicken slowly without breaking them into smaller pieces. I would recommend using a wooden spatula. Toss the chicken until all the curd is absorbed and you are left with almost dry chicken pieces.
9. Garnish with coriander leaves and serve hot.

CHICKEN PICKLE

Ingredients :-

Dry red chillies : 4

Cumin seeds : 1 tsp

Chicken : 1 lb ( bone)

Coriander seeds : 2tsp

Cloves : 8

Cinnamon : 2

Cardamom : 3

Poppy seeds ( dry fried) : 1 tsp

Garlic : 10 pods

Ginger : equal quantity of garlic

Water : 1 small glass

Turmeric : 1/4 tsp

Salt : 1/4 tsp

Oil : 100ml

Salt : 5 tsp

Paprika : 12 tsp

Mustard Powder : 2 tsp

Fenugreek powder : 1/2 tsp

Lemon : 5

Ingredients for tadka :-

Oil : 100 m

eless)l

 

Mustard  seeds : 1/2 tsp

Curry leaves : a few

METHOD  :

 

Clean and cut chicken into small pieces.

Heat a glass of water and bring it to boil . When it comes to boiling point add 1/4 tsp salt and 1/4 tsp turmeric . Add chicken pieces slowly and cook it till done and strain it. 

Dry the chicken pieces on a paper towel for 15 min.

In mean time grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.

In second round add ginger and garlic pieces and grind again.

Now heat a pan add 100 ml of oil and fry boiled chicken pieces till golden brown.

Now to the fried chicken add grinded paste and fry for 3 min and switch off stove.

Take a dry bowl and add salt , paprika , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.

Take a bowl and squeeze juice of 5 lemon .

Once the chicken is cooled add this lemon juice and mix nicely.

Now heat a sauce pan add 100ml of oil and make tadka by adding dry red chillies , cumin , mustard seeds. Switch off stove and carefully add curry leaves . let this tadka cool completely.

 Add this tadka to chicken and mix nicely.

Transfer it to a dry storage container. You can serve after a day . 

Serve it with hot rice

chicken biryani

CHICKEN BIRYANI

INGREDIENTS :        
onions   : 2 big
rice         :1kg
chicken   :1kg
green chillies  : 2
biryani leaf     :2
salt                  :to taste
red chilli powder : 2tsp
ginger garlic paste : 2tsp
lemon                   : 1
coriander              : 1 full
garam masala       : 1tsp


MASALA :
coriander   :1tsp
cinamon     :1
cardamamom  :4
biryani  flower         : 1
shazeera                  :1/2 tsp
clove                        :5
black pepper             :10
nutmeg                      :1

METHOD  :
Marinate chicken with ginger garlic paste,red chilli powder,salt,turmeric and keep aside for 2 hours.
Grind the masala and keep aside.
Take a pan add some oil,green chillies,onions,masala to it and fry them.
Cook the rice in rice cooker( for 1 cup rice add 1 and half cup water) add some salt,oil to it.
Adjust the oven at 450 degrees take a pan add aluminium foil to it,add oil,marinated chicken to it and keep in the oven for 15 min.
Add cooked rice ,garam masala,coriander to the chicken and keep it in the oven for 30 min.
Remove the pan from oven and add lemon juice to it.
Spicy biryani is ready serve with some raita.

tamato chicken

Ingredients

• 1 large onion, quartered
• 4 cloves garlic
• 1 slice fresh ginger
• 1 tablespoon oil
• 2 tsp ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cardamom
• 1 cinnamon stick, broken
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 1/4 teaspoon ground nutmeg
• 6 skinless chicken thighs
• 2-3 tomatoes finely chopped or 1 (400g) tin peeled plum tomatoes, crushed

---

Preparation method

.

1.Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large frying pan over medium heat, add onion paste and stir fry, stirring continuously, for about 10 minutes. 

 

2.Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Sauté, stirring, for 1 to 2 minutes. Place chicken pieces in frying pan and stir them around with the spice mixture until they are well coated. 

 

3.Sauté for another 4 minutes, then pour in the tomatoes with their juice and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.) Remove cinnamon stick and bay leaves before serving.

chicken masala

Ingredients

.

• 5 dried red chillies, chopped
• 1 teaspoon coriander seeds
• 2 tsp chilli powder
• 1 teaspoon poppy seeds
• 1 teaspoon cumin seeds
• 2 cloves garlic, minced
• 1 teaspoon ground cardamom
• 1 teaspoon (saunf) anise seeds
• 2 to 3 green chillies, seeded and chopped
• 1 1/2 tablespoons tamarind paste
• 1 slice ginger
• small handful chopped fresh coriander
• 4 tablespoons olive oil
• 2 onions, chopped
• 1.5kg boneless and skinless chicken, diced
• desiccated coconut for garnish

. .

---

Preparation method

Prep: 15 mins | Cook: 35 mins

1.To make the masala: In a small frying pan, sauté the red chilli peppers, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and saunf. Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.

2.Heat oil in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.

3.Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through. Bring all to a boil, cook for 1 minute, then remove from heat. Garnish with shredded coconut and serve.

sweet&sour chicken

Ingredients

• 500g skinless, boneless chicken breast fillets - diced
• 2 tablespoons vegetable oil
• 1/2 green capsicum pepper, sliced
• 1/2 red capsicum pepper, sliced
• 2 carrots, jullienned
• 1 clove garlic, minced
• 1 tablespoon cornflour
• 4 tablespoons soy sauce
• 1 small tin pineapple pieces, juice reserved
• 1 tablespoon rice vinegar
• 1 tablespoon light brown soft sugar
• 1/2 teaspoon ground ginger

.

---

Preparation method;

..

1.Brown chicken in oil in a large wok over medium high heat. Add green pepper, red pepper, carrot and garlic and stir-fry for 1 to 2 minutes. 

 

2..In a small bowl, combine cornflour and soy sauce and mix together; pour mixture into the frying pan, along with the pineapple and juice, vinegar, sugar and ginger. Stir together and bring to a full boil. Serve over rice.

chicken tikka masala

Ingredients:

Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Preparation:

• Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
• Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
• While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
• Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
• If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

tandoori chicken

-

Ingredients:

4 chicken drumsticks

1 tsp chilli powder

1/4 tsp coriander powder

1/2 tsp of garam masala

1 tsp of ginger garlic paste

3 tsp of curd/yogurt

2 tsp lemon/lime juice

1 tsp of pepper powder

1 tsp of jeera powder

1 pinch of red food clour (optional)

green onions for garnishing

salt to taste

Method:

1.Remove the skin from the drumsticks and wash throughly and drain

2.add all the ingredients and mix well.you can mix all the ingredients first, check for salt and spice level and then add the chicken and stir well to coat.

3.marinate the chicken overnight.The minimum time to marinate is 1 hour.

4.When u r ready to bake, preheat the oven to 350C

Cover the baking tray with aluminum foil, spray with pam cooking oil.

5.place the chicken within 1 inch apart and then place the tray in the preheated oven.

6.Bake for 15 mins. Now take out the tray and flip the chicken pieces using a tong and then bake again for 15 mins.

7.Now take the tray out flip the chicken again and set the oven settings to Broil.

8.Allow it to broil for 5 mins, or until you get a nice golden red colour.

But be careful, if you keep in broil for a long time the chicken will get burnt.

9.Garnish with cilantro and spring onions.