Hyderabadi Chicken

 

Ingredients:-

Chicken- 1/2 kg (preferably curry cut)
Onion-2 big onion (Indian Variety)
Tomato-1 medium
Yogurt-1/3 cup

For Spice Paste:

Ginger-1"

Garlic-6-7 cloves

Poppy seeds-2tsp

Green Chillies-2 nos

Dry chillies-3 per u r taste

For Spice Powder:-

Cumin Seeds-1/2 tsp

Coriander Seeds-1 1/2 tsp

Black Pepper corns-1/2 tsp

Green Cardamom-2 pieces

Cinnamon -1"piece

Cloves-4 nos

Oil-1/2 tsp

For Curry:

Turmeric powder-1/2 tsp

Salt to taste

chilli powder-1/2 tsp

Kashmiri mirchi powder-1 tsp (optional) ( i used to get real good red color)

 Oil-4 to 5 tbsp

Whole Garam masala  For Curry :

Cloves-2

Pepper corns-5 nos

Little Mace 

Cinnamon-1/2"

Method: 

 Wash and drain all the excess water from chicken.Add the yogurt,pinch of salt and the chilli powder.Mix well.Cover and set aside till needed.

Take a pan heat 1/2 tsp oil.Roast all the spices under spice powder on low heat till they are couple of shades darker.Take out and let it cool.Then grind to a fine powder.Keep it aside.

Grind all the ingredients under spice paste and set aside.

Slice the onion finely  or chop them in your chopper.

Heat the rest of the oil in big wok or pan.Slightly pound the whole garam masalas and add to the oil when it start to smoke.Keep the flame on medium and once they start to pop and the chopped onions.Add a pinch of salt and caramelize it on medium flame till they turn golden brown in color.Approx 5-6 minutes.

 

Now add the ginger-garlic spice paste,turmeric powder,Kashmir chili if using and cook it until the raw smell is gone and oil start to appear on sides.Cut the tomato in to small pieces and add with 1/2 tsp more salt.Mix and cover let it get cooked for another 4-5 minutes till tomato is mushed up and again oil comes on the surface.

Add the chicken along with the marinate and cook it on medium flame by stirring and cover for another 10 -12 minutes till you see every spice mixed up and turning a hue of brown.The best indicator again would be the oil surfacing on the top.

 At this stage add spice powder and 2 cups of warm water,crank the heat up,cover with a lid and pour little water on the top of the lid.I like to see oil separated in my chicken curries and this process ensures that no flavors is lost.Also the water on the lid will get warm which you can add to the curry if needed.Try not to add cold water to curries.

Cook for another 4-5 minutes.Mix check seasoning and take off the flame.Keep covered till you are ready to serve.This curry u if u want little tick boil for some more time.

Serve with plain white rice or rotis or naans.To make things regal you can also make some pulao or parathas.

Notes:

Please adjust the amount of water as per the gravy you need.

Also decrease the amount of chillies used in the recipe as per your heat quotient.

Chicken Majestic

 
 


 

Ingredients:-

Chicken-250 grams (boneless  and cut into long strips)
Corn Flour-2 tbsp
Egg-1 no
Ginger-Garlic Paste-1 tsp
Green Chillis - 4 nos
Curry Leaves-2 springs
Soya Sauce-1/2 tsp
Coriander Powder-1 tsp
Red Chilli powder- 1 1/2 tsp
Cumin Powder-1/2 tsp
Turmeric Powder-1/2 tsp
Curd-3 tbsp
Salt to taste
Oil- deep frying
Coriander Leaves-2 tbsp
Mint Leaves-2 tbsp
Garlic -3 -4 (chopped)
Butter Milk-6 tbsp
Ajinamoto (MSG)- 1 pinch (optional)

Method:-

Take boneless chicken cut into long strips.Then marinate the chicken pieces with buttermilk and salt for 4-5 hours.

 After 5 hours add cornflour,egg,ginger-garlic paste,salt and 1 tsp oil.Mix well and rest for 1 hours.


Heat some oil in a pan and fry the marinated chicken pieces until it get lightly browned.Keep it aside.

Take another pan add 2 tbsp of oil ,then add chopped garlic and green chillies,saute for couple of minutes.

Then add chopped mint leaves ,curry leaves,turmeric powder, red chilli powder,coriander powder,cumin powder saute for 1 minutes.

Then add curd and mix until almost the curd disappears.
Add soya sauce,MSG (ajinamoto) and fried chicken stripes.Toss them until all the masala coated over chicken stripes,finish with chopped coriander leaves and lime juice.


 Serve hot
.

Chicken Bezule - Mangalorean Street Food Recipe

 

 

Ingredients:-

Boneless or bone-in Chicken -1/2 kg cut into bite sized pieces 

Kashmiri Chilli Powder- 2 tsp

Garam Masala Powder-1/2 tsp

Cumin Powder-1/4 tsp

Red food color-1 pinch (optional)

Lemon Juice- 1tbsp

Yoghurt - 1. tbsp

All Purpose Flour / Maida - 1 tbsp

Rice Flour-1.5 tbsp

Salt to taste

Oil - to deep fry

For make Coarse Paste:-

Coriander leaves- 3 tbsp

Curry leaves-2 sprigs

 Green Chillies-3

Ginger-1" inch,

Garlic-4 flakes

Method:-

Grind coriander leaves,curry leaves,ginger,garlic and green chillies to a coarse paste.

Add the ground paste in the bowl then add chilli powder,garam masala powder,cumin powder,lemon juice,yogurt,food color,and salt mix well.
 

Then add chicken pieces and mix well. Keep in the refrigerator for at least 4 to better overnight..Take it out 1/2 hr before frying.Before frying add rice flour and all purpose flour mix well.

Heat oil in a deep pan.

Fry the chicken pieces until done and brown on both sides,about 3-4 minutes at medium heat.

Garnish with fried curry leaves and green chillies.

Serve this super delicious fried chicken bezule with sliced onions and lime wedges.

Note:
1:-If the batter is too dry,the marinade will come off the chicken when frying.So if you get a dry batter,add in a few drops of water to get a slightly wet batter so that it sticks well onto the chicken.
2:-Do not add many pieces of chicken at a time while frying.That is,do not overcrowd the pan.
3:-Do not over fry the chicken .Fry to perfection to get nice tender pieces.
4:-Do not skip the marinating part.

Tangdi Kebab

Ingredients:-

Chicken Legs- 8 pieces
Hang Curd-3 tbsp
Cashew Nuts-6 nos
Cinnamon Stick-1 nos
Cloves-3 nos
Cardamom -1 nos
whole black pepper -10 nos
Green Chillies-5 nos (acc to u r taste)
Ginger-1 inch piece
Garlic -5 nos cloves
Salt to taste
Lime Juice-1 tbsp
Oil-1/2 tsp


Method:-


Clean and remove the skin from the drumstick and make 3 to 4 deep incisions.Apply lemon juice and keep aside.

Hang yogurt in a colander  for 30 minutes to drain off excess water.

Heat oil in a small pan add green chillies fry for 3 to 4 minutes or till it changes the color. Keep it aside.

In a mixer  jar  add cashew nuts,ginger ,garlic,fried green chillies,pepper corns,cinnamon,cardamom,cloves  grind into smooth paste.

Now add hang yogurt,grounded paste ,salt to chicken ,apply the paste liberally all over the chicken and marinate for 4 hours or overnight in the fridge.

Preheat the over to 400 F,

Line an baking tray with aluminum foil,spray with oil.Arrange the chicken in the pan,making sure the chicken is not touching each other bake for 5 minutes.Lowe the oven temperature to 390 and bake for 35 to 40 minutes ,rotating the pieces once half way through till the chicken pieces are cooked.(u can cook on grill also)

Serve hot with sliced onions and pieces of lemon to squeeze over.