Monthly Archives: October 2015

Crispy Chicken with Onion and Capsicum

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INGREDIENTS:
Boneless Chicken – 200 – 250 gms (cut in squares of 1.5 inches)
Onion – 2-3
Capsicum – 1-2
Green chillies – 5-6
Garlic- 6-7 cloves
Ginger – 1 inch
Tomato sauce – 2 tbsp
Red chili sauce – 2 tbsp
Vinegar – 1 tsp
Soy sauce – 1 tbsp
Cornflour – 1/2 cup
Egg – 1
Black pepper – 1 tsp
Vinegar – 1/2 tsp
Ginger – garlic paste – 1 tsp
Salt
Refined oil

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Marinade the chicken with cornflour,egg,ginger-garlic paste,vinegar(1/2tsp),black pepper,salt to taste.
Keep it for 1-2 hours.
Heat some oil for frying.Fry the marinated chicken till golden brown and crispy.
Keep aside.

Ribbet collage
Cut all the vegetables as shown in the picture.

Ribbet collage 3
Heat some oil in a pan add sliced onions saute till golden brown.
Add chopped ginger – garlic ,slit green chili and saute it 5-6 minutes.
Add Capsicum in it cook for 5-7 minutes.Then, add the remaining onion cook for 4-5 minutes.
Add the sauce cook for 2-3 minutes.
Add the fried chicken and toss it in.Mix it really well cook for 5 minutes and serve hot.

 

 

 

Lehsuni Mirch Murg

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Ingredients:
Chicken(with bone) – 500 gm
Garlic cloves – 10-15
Whole dry red chili – 5-8
Tomato – 1
Curd – 1 cup
Cream – 5 tbsp
Turmeric powder – 1/2 tsp
Kashmiri red chili powder – 1 tsp
Garam masala powder – 1 tsp
Lemon juice – 1-2 tbsp
Refined oil
Salt
Sugar

Method:
Marinate the chicken with lemon juice,garam masala,turmeric powder,red chili powder,curd,salt and keep aside for atleast 1-2 hour.
Soak whole red chilies in boiling water and keep aside for atleast 1/2 hour.
Make a paste with soaked red chilies,garlic and tomato.

In a kadhai heat some oil add the marinated chicken and saute it on medium flame.Stir occasionally.
When the chicken is half done add the chili garlic paste and sugar again cook it till the chicken is almost done.Add 1 cup of boiling water cook for another 8-10 minutes.Add cream in it cook for 5-8 minutes.
Serve it with any fried rice or pulao.

Tandoori Chicken in oven

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Ingredients:

Chicken(small) – Cut in four pcs
Ginger-Garlic paste – 2 tbsp
Hung Curd – 1 cup
Lemon juice – 1 tbsp
Garam masala powder – 1 tbsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Refined oil – 3-4 tbsp
kashmiri red chili powder – 1 tbsp
Kasuri methi – 2 tbsp
Red food color (optional) 2-3 pinch

Method:
Make some slits on the chicken.
Take a bowl add all the ingredients and make a good mixture.
Apply it all over the chicken well and keep it in the refrigerator overnight.
Then,keep it out of the fridge 3-4 hours before cooking.
Pre-heat your oven on 200 degree then place the marinated chicken two at a time on the rack or on a baking tray.Brush it with some oil and grill it for total 20-30 minutes or cooked perfectly.
(Flip it another side and brush with oil and again grill it in the middle.)
Repeat it with remaining chicken pcs.
Serve it with some onion,chili,lemon wedges and green chutney.