Chicken is the most common item of non-vegetarians. Yere are some recipes that give more taste to Chicken items....

GARLIC CHICKEN

 

Ingredients:

1 lb chicken drumsticks

1 cup plain yogurt

4 green chilies

1 medium sized onion (finely chopped)

1 small root of ginger

3 cloves garlic

Salt and black pepper to taste

4 tbsp oil

Cilantro for garnishing

 

Method:

Blend green chilies, ginger, garlic, and black pepper to a fine paste.

Add yogurt to this mix.

Marinate chicken drumsticks with the above mix and leave it for an hour.

In a non-stick pan, heat enough oil and let onions fry until brown.

Add chicken drumsticks to the onions and fry them until done.

Add some salt to taste and garnish with cilantro.

 

 

 

GINGER CHICKEN

 

Ingredients:

1 lb chicken drumsticks

1 cup plain yogurt

4 green chilies

1 medium sized onion (finely chopped)

1 small root of ginger

3 cloves garlic

Salt and black pepper to taste

4 tbsp oil

Coriander leaves for garnishing

 

Method:

Blend green chilies, ginger, garlic, and black pepper to a fine paste.

Add yogurt to this mix.

Marinate chicken drumsticks with the above mix and leave it for an hour.

In a non-stick pan, heat enough oil and let onions fry until brown.

Add chicken drumsticks to the onions and fry them until done.

Add some salt to taste and garnish with coriander leaves.

 

 

GONGOORA CHICKEN

 

Ingredients:

500g chicken

50g onions, chopped

25g green chilies

Salt to taste

75g oil

2 tsp khus khus seeds powder

5g garam masala

2 tsp cumin seeds

2 tsp coriander seeds

20 small bunches of gongura leaves

2 tsp ginger-garlic paste

1 tsp chili powder

Cilantro for garnishing

 

Method:

Cut the chicken into small pieces.

Heat oil in a pan, fry onions until golden brown. Add ginger-garlic paste, chili powder and fry for some more time.

Add chicken pieces, salt and cook 15 minutes. While it is cooking, add khus khus powder, garam masala, cumin seeds and coriander seeds.

Fry green chilies and gongura leaves in a separate pan and make a thick paste in a blender.

Add this paste to the chicken pieces and cook for another 10 minutes.

Garnish with cilantro leaves.

 

 

GREEN CHICKEN

 

Ingredients:

2 lb chicken

3 tomatoes (finely chopped)

2 onions (finely chopped)

1/4 inch long chopped ginger

1 bunch cilantro leaves, chopped

1 tsp red chili powder

5 cinnamon cloves

1/2 tsp turmeric powder

1 tbsp cumin powder

1 tbsp garam masala (optional)

Salt to taste

3 tbsp vegetable oil or butter

 

Method:

Clean the chicken and cut them into pieces

Heat oil in a large deep non-stick pan and add onions.

Add cinnamon, ginger, powders and fry them until onions turn golden brown.

Make paste of cilantro and red chili powder in blender using water.

Add paste to onions-spices mixture and fry for a couple of minutes.

Add chopped tomatoes & salt to the paste and cook on high heat for 3-4 minutes (till tomatoes are kind of mushy).

Add chicken pieces and a glass of water and bring to boil (takes about a minute or two).

Once boiling takes place, turn down the heat to low, and let it cook for about 40 minutes. Stir occasionally.

Serve hot with parathas or plain rice.

 

 

PALAK CHICKEN

Ingredients:

500g chicken

2 bay leaves

100g butter

4g cinnamon

3g methi (fenugreek) powder

60g garlic paste

40g ginger paste

10g finely chopped ginger

3g bajra powder

60g vegetable oil

200g onions paste

100g chili powder

100g palak, ground and made into puree

180g tomatoes

3g white pepper powder

40g water

Salt to taste

 

Method:

Heat oil in a pan, add bay leaves, cinnamon and make them splutter. Then add ginger-garlic paste, onion paste, methi and chili powders, and tomatoes. Fry for sometime.

Also add palak puree, water, bajra powder and cook for another 10-15 minutes.

Heat butter in a separate bowl, add chicken pieces and fry until they turn golden brown.

Place chicken pieces in palak mixture, add salt, white pepper powder and cook them until they are done.

 

 

PEPPER CHICKEN

Ingredients:

1 whole chicken cut up

3 onions (finely chopped)

2 tomatoes (finely chopped)

2 tbsp ginger-garlic paste

2 tsp fennel seeds powder (saunf powder)

1 tsp mustard seeds

1 tsp garam masala

3 tsp red chili powder

2 tsp cumin seeds

1/2 tsp turmeric powder

4-6 tsp freshly ground pepper powder

2 tsp coriander powder

2 tbsp fresh coriander leaves, finely chopped

Salt to taste

Oil for frying

 

Method:

Clean the chicken and cut into small pieces

In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter.

Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color.

Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.

Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.

Cover the pan and let the chicken cook well.

Serve hot with chapathis or parathas.

 

 

 

 

Hope these recipes would be liked by all!!!!

 

Try these recipes and have good time... Have Fun...

 

 

 

---

Like it on Facebook, Tweet it or share this article on other bookmarking websites.