Chicken Recipe

Orange Chicken

Ingredients

Chicken - 1 kg

Onion - 2 finely chopped 

Garlic - 4 cloves chopped

Ginger paste - 1 tsp

Tomatoes - 2 finely chopped

Orange juice - juice made from 2 oranges           

Red chilly powder - 1 tsp

Pepper powder - 1 tsp

Green Cardamom(elaichi) - 4 powdered

Oil -  2 tbsp

Procedure

• Marinade chicken with salt, ginger paste, pepper and a little bit of orange juice.
• Heat 1 tbsp oil in pan and fry marinate chicken pieces and keep aside.
• Heat rest of the oil and fry chopped onion till golden.
• Add tomatoes and red chilly powder and keep mixing till the oil separates. 
• Add water and let it boil for couple of minutes.
• Add chicken, cover the pan and keep the heat low till chicken are cooked.
• Add cardamom and orange juice and keep for 4-5 minutes.
• Garnish with coriander leaves and orange pieces and serve hot.

Kosha Murgir Mansho

Ingredients:        
                                                                                    
500 gm of boneless Chicken
1 tbsp of Ginger paste
1 tbsp Onion paste
1 tbsp Garlic paste
1 tsp cinnamon,cloves and Cardamom (grinded together) paste.
1 tsp of Chilly powder.
100 gm of oil
1/2 cup of Coconut, 5-6 cashew (kaju), 1 tsp of raisins (kismis), 1 tsp of poppy seed (posto/ khus khus) mix with half cup of milk and grind together.

Procedure:

• Clean chicken, pat it dry and rub it with 1 tsp of salt and red chilly powder. Keep aside for 15 minutes.
• Heat pan and add oil.
• When the oil is hot add onion paste and fry till transparent.
• Add ginger-garlic paste and fry it.
• chicken and fry it.
• Add all masalas into it and fry it in slow flame for 5 minutes 6. Cover it with lid and sprincle some water.
• When the chicken is done add garam masala to it.
• Serve it with rice.

Chicken Boti Kabab

Ingredients:     

500 gm boneless chicken
1 tbsp Onion paste
1 tbsp Garlic paste
1 tbsp Ginger paste
1 tbsp Garam Masala powder
1 tsp of Chilly powder.
50 gm hung curd
1 lemon juice
1 tsp Kasoori Methi
Food Color (Optional)
Diced Red, Green and Yellow Pepper
Diced Onion

Procedure:

• Mix all dry masala paste and lemon juice into the hung curd.
• Add some food color.
• Marinade chicken pieces and keep aside for about an hour.
• Preheat oven at 425 degree fahrenheit.
• Arrange chicken pieces, onions, tomato, green chillis, green, red, orange and yellow peppers alternatively into the skewers.
• Keep it for 35 minutes.
• Serve with lemon.

Chicken Tikka Masala

Ingredients:                 

For Chicken Tikka

500 gm Boneless Chicken Brest

Diced Red and Green Pepper 

Diced Onion and Tomato

½ tsp Garlic paste

½ tsp Ginger paste

½ tsp Garam Masala powder

½ tsp Red Chilly powder

½ tsp Coriander powder 

½ tsp Cumin Powder

½ tsp dried Fenugreek leaves (Kasoori Methi)

1 cup yogurt

1 Lemon juice

Oil 2 tsp

Salt

For Masala

1 Onion chopped

1 tsp Garlic paste

1 tsp Ginger paste

1 tbsp Tomato puree`

1 tsp Garam Masala powder

1 tsp Red Chilly powder

2 tsp Coriander powder 

2 tsp Cumin Powder

1 tsp All Purpose Flour or Maida

2 bay leaves

2 Green Cardamoms 

2 inch Cinnamon

5-6 Cloves

Salt to taste

Oil 1 tbsp

Procedure:

Chicken Tikka

• Mix red chilly powder, coriander powder, ginger and garlic paste, kasoori methi, lemon juice, salt and yogurt together.
• Add oil.
• Marinade chicken pieces along with peppers, tomatoes and onions. Keep aside for about an hour.
• Heat griddle or tawa and nicely spread chicken over it.
• Turn the other side of chicken when one side is done.
• Spread the vegetables over chicken when it is half cooked.
• Turn the heat off.

 Masala

• Heat oil in a pan.
• Add bay leaves, cloves, cardamoms and cinnamon.
• Add chopped onions and a pinch of salt.
• When onions are nicely colored, add ginger and garlic paste.
• Add a pinch of all purpose flour and cook well.
• Add tomato puree and cook.
• Add all dry masala powders to it and stir nicely.
• When oil started oozing out add very little water.
•  Cook till a nice gravy form. 

Finally

• Add Chicken tikkas along with vegetables to the gravy.
• Put the oven off. 
• Serve it with pilaf or paratha.