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TANDOORI CHICKEN




Ingredients : - 500 grams chicken, 1/ 2 cup curd(yoghurt), 1 tablespoon red chilly paste, 1 tablespoon ginger garlic paste, 1 tablespoon lemon juice, 1 teaspoon cumin seeds, 1 teaspoon red chilly powder, 1 teaspoon garam masala (hot spice mix), 2 tablespoons butter, 1 tablespoon oil and salt to taste.






Preparation time : - 15 minutes Serves : - 2






HOW TO PREPARE : - Cut the chicken into small pieces and make slits in them. Take a big bowl and put the chicken in it. Now add the red chilly powder, ½ tablespoon lemon juice and salt. Mix it all up and let the chicken marinate for at least an hour. Now in another bowl pour the curd and add the ginger garlic paste, lemon juice, garam masala, cumin seeds and red chilly paste. Beat it nicely so that all the ingredients blend well and there should be no lumps. Now add this to the chicken and mix it well. Now with the help of a fork make as many tiny holes as you can in the chicken. This will help the masala to seep into the chicken. Marinate it for another hour and then refrigerate it over night. Now if you have a tandoor or if you have an open hot grill barbeque the chicken for 10 minutes or till its tender. Apply the butter on the chicken and roast for a minute. Garnish with onion roundels and lemon juice and serve hot........
















FRIED CHICKEN






Ingredients : - 6 chicken drumsticks, 1 tablespoon ginger garlic paste, ½ teaspoon green chilly paste, ½ teaspoon red chilly powder, 1 teaspoon coriander powder, ½ teaspoon garam masala( hot spice mix), 1 teaspoon lemon juice, 1 pinch turmeric, oil for deep frying, salt and pepper to taste.


Preparation time : - 20 minutes Serves : - 2
HOW TO PREPARE : - Take the chicken pieces and make slits in them on all sides. Put the chicken in a big bowl and add the ginger garlic paste, green chilly paste, red chilly powder, coriander powder, turmeric, salt, pepper and sprinkle a little water. Now mix it up well and let it marinate for 2 hours. Now take a frying pan and pour oil for deep frying. Fry three pieces at a time after the oil is nice and hot. Keep turning the chicken over so that all the sides get cooked evenly. When it’s nice and brown remove from the stove and pat dry the oil with some paper towels. Sprinkle the lemon juice and serve with some green chutney.





BUTTER CHICKEN

Butter chickenIngredients : 500 grams chicken boneless, 1 tablespoon ginger garlic paste, 2 big tomatoes, 1 big onion, 1 teaspoon finely chopped ginger and green chillies, 1 teaspoon cumin powder, 1 teaspoon red chilly powder, 1 teaspoon coriander powder, ½ tablespoon lemon juice, ½ tablespoon yoghurt, 2 tablespoons butter, 1 tablespoon fresh cream, salt and sugar to taste.Preparation time : - 45 minutes Serves : - 2
HOW TO PREPARE : - Cut the chicken into small pieces and make slits on all sides of each piece. Now add the curd, ginger garlic paste, ½ teaspoon coriander powder, ½ teaspoon cumin powder and ½ teaspoon red chilly powder, lemon juice and onion paste. Mix it all up together and let it marinate overnight for best results. Now take a frying pan and put in half the butter and add the chicken with the entire paste and sauté it. Then cover it with a lid and cook for 25 minutes or till the chicken is done. After the water evaporates there will be enough fat given out by the chicken. Fry the chicken in that fat for another five minutes. Remove from flame and set it aside. Now take another pan and put the remaining butter and bring to heat. Then add the red chilly powder, cumin powder, coriander powder and sauté briefly. Then put in the chopped tomatoes, sugar and salt to taste and cook for another five minutes. Then add the chicken, ginger and green chillies. Mix it well and simmer and cook for ten minutes. Garnish with butter flakes, fresh cream and coriander and serve...


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