Sunday, May 26, 2013

Jhatpat Chicken ( Cooks in a jiffy)

Ingredients

Chicken – 1 Kilogram
Curd( Sour) – 250 Grams
Red Colour – Pinch
Garam Masala Powder – ¾ Teaspoon
Black Pepper ( kali mirch) Powder – ¼ Teaspoon
Red Chilli Powder – 2 Teaspoon
Salt – to taste
Oil – 3 Tablespoon
Lemon Juice – of 1 medium size lemon
Ginger Garlic Paste – 2 Teaspoon (full)

Method

(1)Combine all the ingredients in a bowl.
(2)Marinate Chicken for an hour.
(3)In a pressure cooker heat oil.
(4)In pressure cooker combine the marinate & mix well.
(5)Pressure cook for just 1 whistle.
(6)Open and cook to evaporate water.
(7)Stir frequently.
(8)Ready in 15 – 20 minutes.


Sunday, May 19, 2013

How to make Chicken 65


Chicken 65

Ingredients
Chicken – ½ Kilogram (small pieces preferably boneless)
Salt – to taste
Red Chilli Powder – 1 Teaspoon
Egg – 1
Cornflour – 3 Teaspoon
Ginger Garlic Paste – 1 Teaspoon
Red Colour – Pinch
Black Pepper Powder – ½ Teaspoon
Garam Masala Powder – ¼ Teaspoon
Curry Leaves -8-10
Slit Green Chillies – 4-6
Oil – 3-4 Tablespoon
Garlic Cloves – 8 (finely sliced)
Tomato Sauce- 1 Tablespoon
Soya Sauce – ½ Tablespoon
Chilli Sauce – ½ Tablespoon
Lemon Juice – of 1 medium size lemon.

Method
(1)Marinate chicken with salt,red chilli powder, egg, cornflour,ginger garlic paste,red colour,little garam masala,black pepper for 2-3 hours.
(2)Deep fry oil,few pieces at a time to maintain crispniness.
(3)Remove and keep aside.
(4)In some oil add curry leaves,green chillies,chopped garlic cloves and cook for 2 minutes.
(5)Now add chicken and mix in all the three sauces well.
(6) Serve hot.

Butter Chicken


Butter Chicken

Ingredients
Chicken -   1 and half kilograms
Onion    -   300 grams (sliced)
Tomatoes - 500 grams (puree)
Ginger Garlic Paste - 3 tablespoons
Whipped Curd  - 250 grams
Lemon Juice – 1 medium sized lemon
Cashewnut Paste – 50 grams
Butter – 100 grams
Oil – 100 grams
Red Chilli Powder – 1 and half teaspoon
Turmeric – 1 teaspoon
Corriander Powder – 3 teaspoon
Salt – to taste
Whole Black Pepper & Bay Leaves – 3-4 each

Method
(1)Whip curd in a bowl.Add ½ ginger garlic paste,salt and blend well.Marinate chicken for 3 hours.
(2)In a deep pan,heat oil and add sliced onions.Fry till golden and remove,Set aside.
(3)In the same oil,add 3-4 whole black pepper and bay leaves,tomato puree and remaining half ginger garlic
(4)Add red chilli powder,turmeric and       Coriander and cook the gravy halfly (15 minutes) on medium flame.
(5)Add in the marinated chicken mix,cook well again for 15-20 minutes.
(6)When oil begins to separate from gravy add fried onion,cashewnut paste and butter.
(7)Top with lemon juice and coriander.

Butter Chicken is ready to serve
Serve hot.