Dumdaar Dahiwala Chicken

This is not my recipe,i have added little variation.
it turned out really nice,so thought of sharing with you all.

Ingredients:

1 kg Chicken(cut accd to your preference)

500 gms yoghurt

2 tspn ginger garlic paste

curry leaves

2 tspn mustard seeds(rai)

4-5 green chillies(cut into slits)

salt to taste

2 tspn butter

2 tspn oil

coriander leaves for garnishing

1 stalk Celery(this is the ingredient i added on my own)

Method: Wash and clean chicken and marinate in ginger garlic paste,salt and yoghurt.Let it marinate for 3 -4 hrs.Heat oil and butter in a pan add mustard seeds and when it splutters add the curry leaves and green chillies( you can add more chillies if you want it spicy).Then add the chicken and cook till a thick gravy is formed and the chicken is done.

Garnish with Coriander leaves and serve.

Mughlai Chicken

Its been a long time since i have posted any of my recipes,been a little busy and a little laziness too.

So friends here i come and share a authentic Moghlai recipe.This recipe can be cooked using either Chicken or Mutton.

Since i cooked with Chicken the heading is Chicken Mughlai.Hope you all enjoy it.

Ingredients:

350 gms of Chicken

1/4 kg Curds

1 big Onion chopped finely

2 Potatoes

1 tsp Garam Masala

Salt accd to taste

Oil for Cooking

There are 2 parts in grinding,Both the masala are suppose to be grinded seprately.

Part 1 grind the following

1 piece of ginger,6-7 flakes of garlic.

The second part for grinding

1tsp Jeera

6 red chillies

6 cloves

6 cardamons

1 stick cinnamon

4 flakes of garlic.

Method

Clean and wash the chicken or mutton and cut in small pieces.Apply the ginger garlic paste to the chicken now apply 1/2 of the second masala and 1/2 of the curds(beat the curds a little) and marinate for 1 hr.Boil the Potatoes.In a vessel add oil and fry the onion till they are light brown,then add the remaining masala and fry for few mins,then add the chicken and salt accd to taste and cook till the chicken is tender.Lastly when the chicken is done add the remaining curds and boiled potatoes and garam masala and serve hot.

Tandoori Chicken

Ingredients:

Chicken leg pieces 8-12

1 cup Yoghurt

8 tablespoon orange juice

1/2 cup oil

1 packet of Laziza BBQ Masala

Not necessary that you have to use Laziza BBQ you can use any BBQ Packet,since Laziza BBQ Masala has Ginger,Garlic in it,i have not added tht in the ing,so if u use any other packet and it does not have ginger garlic then you need atleast 2 tablespoon of ginger garlic paste.

Method: To prepare the marinate mix together Laziza BBQ Masala 1 pkt,Yoghurt,Orange Juice and oil.

Apply and coat the marinate on chicken and pierce the chicken pieces with fork or knife so the masala seeps everywhere and leave for 2-3 hours.

Arrange Chicken pieces on the oven tray,and put it in pre-heated oven at 375 for 45 mins.Then place the tray under high setting of grill till becomes light brown or pierce the chicken in the rod and BBQ on low coal fire.Serve with Salad and Chutney

Tandoori Chicken Tikka

Boneless chicken - 1kg cut into small piecesKashmiri chilli powder - 2 tsps Lemon juice - 1 tblspSalt - to taste For marination :Yoghurt - 1 cup after having removed the whey by hanging it in a muslin clothKashmiri chilli powder - 1 tspSalt - to tasteGinger paste - 2 tblspnsGarlic paste - 2 tblspns Lemon juice - 2 tblspnsGaram masala pdr - 1/2 tspnmustard oil - 2 tblspnsFor basting : (optional)Butter1/2 tsp chaat masalaFor garnishing : Onion rings & lemon wedges

Preparation Method
Clean the chicken, remove the bones and cut it into small cubes. Apply a mixture of kashmiri chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.To this curd, mix kashmiri red chilli powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Apply this marinade onto the chicken pieces and refrigerate for 4 hours. Heat a non - stick pan, add around4 to 5 tblspns of oil. When the oil becomes hot, fry on a slow flame the chicken pieces. At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell while the chicken is getting roasted. Fry the chicken on the other side also until both sides are reddish brown in colour.Serve hot garnished with onion rings and lemon wedges. Tandoori chicken tikka is ready to eat

SESAME FRIED CHICKEN

Boneless Chicken cut into 1” pieces 200 gms
Sesame Seeds(Til) 50 gms
1 Egg
Corn flour 7 Tbsp
Flour 1 Tbsp
Oil for Frying
Salt & Pepper to Taste

SCHEZWAN SAUCE
Ingredients
1 Small Onion
5-6 Green Chilies
15-18 Flakes Garlic finely chopped
1 stick Celery
Coriander leaves
1 tbsp Chili Sauce
1 tbsp Soya Sauce
2tbsp Tomato Ketchup
1 tbsp Vinegar
1 tbsp Red Chili powder
1 tbsp Sugara
pinch Ajinomoto
a pinch red colour (not necessary if u don’t have)
4 tbsp Oil
Salt & Pepper to taste

Method:
Method for Sesame Chicken:
Make a Batter with Cornflour, Flour, Egg and water to make a thick droppingConsistency, add Salt & Pepper. Keep aside for half an hour. Dip the chickenPieces into batter roll in sesame seeds and deep fry in hot oil. Serve hotGarnished with chopped spring onions, and Schezwan sauce (recipe follows)



Method for SCHEZWAN SAUCE :

Mix all the finely chopped ingredients together, Add all the remaining ingredientsHeat the oil to smoking point and pour it over the mixture immediately.Leave it to cool for 30 mins before serving.