CHICKEN MAKHANI

800 gms chicken
1 tsp kashmiri red chilli powder
salt to taste
1 tblsp lemon juice
For Marinade
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey
1 tblsp garlic paste

How to make chicken makhani :

• Skin and clean the chicken.
• Make incisions with a sharp knife on breast and leg pieces.
• Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
• Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
• Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
• Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
• Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
• Baste it with grease and stir fry for another 2 minutes.
• Take off and keep aside.
• Heat up grease in a pan.
• Mix in whole garam masala.
• Let it crackle.
• Then mix in ginger-garlic paste and cut green chillies.
• Stir fry for 2 minutes.
• Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
• Bring to a boil.
• Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
• Mix in sugar or honey and powdered kasoori methi.
• Mix in cooked tandoori chicken pieces.
• Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
• Serve hot with naan or parantha.

Tandoori chicken

Ingredients:

4 skinned Chicken Quarters
2 tblsp Lemon Juice (Nimbu Ka Raas)
1 Garlic Clove (Lasun)
1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
1 Green chilli (Hari mirch)
1 tblsp Water
4 tblsp Natural Yogurt (Dahi)
1 tsp Grouna Cumin (Jeera)
1 tsp Garam masala
1 tsp Paprika
1 tsp Salt (Namak)
A few drop of Red Food Color

2 tblsp melted Ghee
For garnishing:
Lemon Wedges
Onion (Pyaj) rings 

How to make tandoori chicken:

• Make 3-4 cuts in each chicken quarter using a knife.
• Put the chicken in an ovenproof dish.
• Combine lemon juice.
• Rub it into the incisions.
• Cover it.
• Let it marinate for about 30 minutes.
• Combine garlic, ginger and green chilli and water in a blender.
• Grind to make a smooth paste like mixture.
• Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
• Mix all the ingredients well.
• Spread them over marinated chicken pieces.
• Coat the pieces with the yogurt marinade.
• Cover it.
• Let it marinate at room temperature for about 5 hours.
• Turn once or twice maximum.
• Place chicken in a oven at 325 F.
• Let it roast for 1 hour.
• Bast frequently and turn once.
• The chicken should be tender and most of the marinade should be evaporated.
• Then grill the chicken over hot charcoal.
• Garnish it with lemon wedges and onion rings.

Hyderabadi chicken biryani

Ingredients

• 1 ½ kilograms of Chicken (cut into 12 pieces)
1 cup Plain Yogurt
1 kilogram of Long Grain Rice
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Ginger Paste (Pisi Adrak)
½ tsp. Garlic Paste (Pisa Lehsan)
Lemon Juice (from 4 lemons)
A bunch of Fresh Mint Leaves (Podina)
4 Green Chillies (finely chopped)
6 Whole Black Peppercorns (Saabut Kaali Mirch)
6 Cardamom Pods (Choti Ilaichi)
2 medium Onions (thinly sliced)
2 cups of Dalda Banaspati or any Clarified Butter (Ghee)
½ tsp. Yellow Food Color (soaked in ½ milk)
Salt (to taste)

Directions

1. Wash chicken pieces with cold water and drain well. Seperately in a bowl mix together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.
2. Cook on low heat without adding any water to the chicken. When water dries up, remove from heat.
3. Seperately in a pan, heat the banaspati or clarified butter; add onions and fry to golden brown. Add mint leaves, cardamom pods, and lemon juice. Mix and remove from heat.
4. Boil rice in water in a large pot until rice is parboiled and drain. Grease the same pot; add half of the rice to it and then all of the chicken mixture on top of that and then the rest of the rice. Add food color mixture on rice.
5. Place pot on a hot tava or griddle and let cook on low heat for 15 minutes. Finally remove from heat; fluff rice and serve

Chicken Tikka

Ingredient
boneless chicken cubes	lbs	1
coriander pdr (optional)	tbsp	1
garam masala	tbsp	1/2
ginger garlic paste	tbsp	1
ground cayenne pepper or chilli pdr	tsp	1
kastori methi pdr	0
lemon juice	tbsp	2
onion, ,tomato ,bellpepper	small	1
salt	to taste	1
sour cream or curd	tbsp	2
Directions
Cut chicken in to small cubes, wash nicely and apply lemon juice and spices as shown Mix well and then keep the chicken pieces in this marinade for about 2 hours in the refrigerator. Put the chicken and other vegetables on to skewers and cook in moderately hot tandoor or pan  for about 6 to 8 minutes, keep basting the chicken pieces with butter and cook until slightly colored and cooked. Remove and serve hot sprinkled with chaat masala.

Low Fat Chicken Jalfrezi Recipe

(Serves 4)

Ingredients

3 tbsp vegetable oil
1 large onion, chopped finely
1 tbsp tomato puree
3 garlic cloves, crushed
400gm tin of chopped tomatoes
1/2 tsp ground coriander seeds
1 tsp ground turmeric
1/2 tsp ground cumin seeds
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp red wine vinegar
1 red pepper, chopped
500g / 1 lb 2oz cooked chicken, in bite sized pieces
sprigs of fresh coriander (optional)
salt

Method

1 In a large frying pan (skillet) heat the vegetable oil, then add the onion and garlic, fry until they are golden.

2 Next add the tomato puree, chopped tomatoes, turmeric, coriander, cumin, chilli powder, garam masala and red wine vinegar. Stir well until fragrant.

3 Add the chopped red pepper and stir for around 3 minutes or until the pepper has softened. Stir in the cooked chicken and add salt to taste.

4 Simmer the mixture gently for around 5-8 minutes until the chicken is heated right through.

5 Serve at once and garnish with a spring of fresh coriander (optional).