NON-VEGITERIAN chicken

Butter Chicken - Spicy & Gravy:( my favorite)

Ingredients:

Chicken (boneless) - 500GM(Cleaned and cut into small pieces)
 

Plain thick yogurt(fresh curd) - 1/2 cup
Garam masala -       1 tsp
Cumin powder -      1 tsp
Tandoori masala -    2 tsp
Ginger paste -          1 tsp
Garlic paste -           1 tsp
Juice of 1/2 lemon
salt - to taste
Butter (or) vanaspathi(dalda)- for frying

For Gravy

Onion -                   1 nos
(finely chopped)
Garlic paste -          1 1/2 tsp
Ginger paste -         1 1/2 tsp
Tomatoes -              2 nos
(finely chopped)
Tomato sauce or paste - 2 tbsp
Fresh cream -           1/4 cup
Honey or sugar -      2 tsp
(check the sweetness or add less)
Coriander leaves - few
(chopped)
Salt - to taste
Kashmiri chilli powder - 1 tsp
Cashew nuts - 4-5 nos
(soaked in hot water)

 

PREPARATION:

1)Combine the ingredients for marinade and put in the chicken pieces.
2)Mix well and leave it to marinade in a fridge for an hour.
3)Melt butter in a pan on medium flame and fry the chicken pieces.
4)Cook the chicken till it is 3/4th done.
   Later it will cook in the gravy.
5)In the same pan, add little butter and fry onions, ginger and garlic paste.
6)When it turns brown add chilly powder and add tomatoes.
    Continue frying at low heat till the tomatoes are mashed up.
7)When the gravy is cool, grind the soaked cashews along with the marinade in a blender.
8)Pour the gravy back to the pan and allow to cook on low flame .
9)Slide in the fried chicken pieces. Allow it to simmer till the chicken is well cooked.
10)Heat a pan and dry fry the fenugreek leaves.
11)Add tomato sauce, fresh cream, honey and crumble the fenugreek leaves on the gravy.

  (Serve on a plate and add chopped coriander leaves and remaining cream)

Kadhai Chicken:

Ingredients:

Whole Chicken      1
Chopped Onions (medium size)     3-4
Chopped Tomatoes (medium size)     6-7
Ginger Paste                                         2 tsp.    
Garlic Paste                                          2 tsp
Chopped Green Chilli                          3
Coriander Powder                                2 tsp

Garam Masala Powder           2 tsp
Red chilli powder                    1-1/2 tsp
Turmeric Powder                    1/2 tsp
Salt to taste    
Vegetable oil as required    
Coriander leaves for garnishing 

 

PREPARATION:

1.Thoroughly clean the chicken and cut into pieces.
2.Heat oil in a kadhai. Add chopped onions and green chilli and fry until light golden brown in      color.
3.Add red chilli powder, turmeric powder, garam masala, coriander powder and salt. Mix well.
4.Add tomatoes, ginger, garlic paste and cook until the tomatoes become tender.
5.Add little water and bring it to boil.
6.When the gravy becomes slightly thick, add chicken pieces and mix well.
7.Reduce the heat. Cover and cook for 10-15 minutes (or until fully cooked).

(If you have copper base kadhai then transfer the contents to that. Heat for a while.    Then garnish with coriander leaves and serve hot.)

 

 Palak Chicken 

Ingredients:Chicken                                          1/2 kg
Spinach (Palak)                              1 bunch
Onions (medium size)                       3
Garlic                                               12 pods
Green Chillies                                  6-8
Coriander Leaves (finely chopped)        Handful
Cloves  (Kirambu)                                          4
Cinnamon (Patthai)                                         1 stick
Bay Leaf (Brinji Ilai)               1
Curd / Plain Yogurt               1/2 cup
Oil (refined) for frying     
Salt to taste      

PREPARATION
 
1.     Finely chop the onions, garlic and green chillies.
2.     Boil the spinach on low heat in a vessel till it is soft. Switch off and set aside
3.     Heat oil in a wok/pan.
4.     Add cloves, cinnamon, bay leaf. Fry for a minute.
5.     Add onions till they turn pink.
6.     Add finely chopped garlic, green chillies and coriander.
7.     Add spinach to this mixture.
8.     Fry this mixture for a couple of minutes
9.     Take the mixture off the heat.
10.     Use the blender to grind the spinach mixture to paste.
11.     Heat some more oil in pan. Add the paste from blender.
12.     Add curd / plain yogurt.
13.     Once the oil starts leaving the sides of the pan, add chicken and salt.
14.     Cook on low heat till the chicken is done.
      
      Serve with hot rotis or rice or bread.

CHICKEN LOLLIPOP 

Ingredients:-

   Chicken drumettes(leg piece)    - 5
   Ginger paste       -1tsp
   Bresh curd        - 1/2 cup
   Egg (yolk)       -1
   Black pepper   -2tsp
   Salt for taste
   Sugar for taste
  Corn flour - 1cup
  Breadcrumbs- 1 cup
                                                        (If  you  drink  wine use red wine -2tsp)



Preparation:-
 
1)Firstly take out the knife and with that scrape and pull the meat from top to the bottom of the  chicken drumette.
2)Now  the chicken in the ginger, egg white, mashed  curd, black pepper, salt and sugar .
3)Now set the chicken in the refrigerator for and keep it there for 10-15 minutes.
4)Now dip the chicken into the corn flour and then into egg yolk and then into the bread crumbs.
5)Keep it in refrigerator and then deep fry them in the oil on the medium to high heat until red brown.