TANDOOR BAKED CHICKEN

 INGREDIENTS

1. Whole chicken                1 

FOR MARINATING

1. Curd                                1 cup
2. Ginger-garlic paste         2 tbsps
3. Salt                                  6 tsp
4. Chilly powder                 5 tsp
5. Garam masala                5 tsp
6. Coriander powder          3 tsp
7. Cumin powder               1 tsp
8. Red food colour             1 tsp
9. Lemon                            5 nos
10. Oil                                  3 tbsps

METHOD

• Mark thin cuts on all over the chicken.
• Mix all the inredients and rub inside and outside the chicken.
• Marinate for 4 to 5 hours, keep it in the fridge.
• Brush oil in a baking tray, put a baking sheet on the tray.
• Place the chicken on the tray and bake for 45 minutes.
• For boiled chicken, take heavy bottomed vessel add 1 cup of water.
• Place chicken and cook for an hour turning the chicken every 15 minutes. 
• Drain the excess oil and broth.
• Serve with cheese sauce, mayonnaise.

STEAMED WHOLE CHICKEN

 INGREDIENTS

1. Whole Chicken       1
2. Potatoes                   5 medium
3. Carrot                      2 medium
4. Onion                      1 big
5. Garlic                      10
6. Unsalted Butter       100 gms

FOR MARINATING

1. Garlic paste              1 tbsp
2. Ginger paste             1 tbsp
3. Chilli powder           2 tsp
4. Garam masala          1 tbsp
5. Salt                           1 1/2 tbsps
6. Turmeric                   1 tsp

METHOD

• Wash the whole chicken and drain for 1 hour.
  
• Wash and peel the potatoes, carrot, onion.
• Keep the potatoes and onion whole, cut carrot into 2" pieces
• Prick the chicken by knife or with fork.
  
• Apply the masala paste well on outside and inside the chicken.
• Fill the vegetables and butter.
• Wrap the chicken with aluminium foil.
• Keep the chicken in a bowl, add water in a pressure cooker.
• Keep a stand and place the bowl.
• Pressure cook for 3 or 4 whistles.
• Cool down, open the lid and remove the chicken.
• Keep chicken stock for soup or for sauce.
• Serve hot with mashed potatoes.

CHICKEN RICE

 INGREDIENTS:-

1. Chicken               2 breast, 2 legs
2. Jeera rice             2 cups
3. Onion                  1 big
4. Tomatoes             2
5. Green chilies       2
6. Water                   5 cups
7. Salt                      5 tsp

FOR SEASONING

1. Oil                       1/4 cup
2. Ghee                    1 tsp
3. Star anise             2
4. Cinnamon            2"
5. Lavanga               5
6. Bay leaf               2
7. Marati moggu      5

FOR GRINDING:-

1. Ginger                   2"
2. Garlic                    1 whole
3. Mint leaves           handful
4. Cardamom            4
5. Cinamon               1"
6. Lavanga                5
7. Green chilies        10

METHOD:-

• Wash rice and soak for 1 hour. Wash chicken.
• Pressure cook the chicken adding salt, 4 1/2 cups of water for 3 whistles.
• Drain water and take out the chicken separately.
• Slice onion, tomatoes.Grind masala.
• Heat oil add seasoning fry for a while and add onion, chilies, fry till light brown.
• Add cut tomatoes and fry for a minute, add ground masala paste and fry until good aroma comes out.
• Now add the chicken broth and bring to boil.
• Add rice and cook under low flame for 15 minutes.
• Serve with chicken tawa fry, raitha, and egg omelette.

BAKED CHICKEN

 INGREDIENTS:-

1. Boneless chicken      1 cup
2. Onion                       1
3. Tomato                     1
4. Green chillies           5
5. Ginger-garlic paste   1 tsp
6. Chilly powder           1 tsp
7. Garam masala           1 tsp
8. Turmeric                   1/2 tsp
9. Salt                           1 tsp
10. Pepper powder         1/2 tsp
11. Coriander leaves      Handful
12. Mint leaves              Handful
13. Oil                            1 tbsp

METHOD:-

• Cut chicken into small pieces, Julienne Onion, tomato, green chiles, coriander and mint leaves.
• In a vessel mix all the ingredients and keep it aside for 1/2 an hour.
• Take 1 sheet of aluminium foil and fill the chicken mix and close with another sheet, pack tightly.
• Heat tawa and reduce the flame, place a sheet on tawa and keep the pack on it, close a lid and bake for 10 minutes.
• Turn once in 5 minutes. Serve with chapati, or stuff chapathi roll, tomato ketchup.

SHAHI CHICKEN BIRYANI

 INGREDIENTS:-

1. 
   Basmati rice             4 cups
2. Fried onion              10
3. Mint  leaves             1 bunch
4. Coriander leaves      1 bunch
5. Saffron                     little
6. Milk                         1/2 cup
7. Red colour               1/4 tsp
8. Water                       1/2 cup

METHOD:-

• Wash and cut both leaves and make three parts and keep it aside.
• Slice onion and deep fry till light golden brown and crisp, make three parts and keep it aside.
• Wash and soak rice for 3 hours.
• Soak saffron in milk and keep it aside.
• Mix red colour in water and keep it aside.

FOR GRINDING MASALAS:-

1. Onion                      2
2. Ginger                     1 cup
3. Garlic                      1 cup
4. Green chilies           1 cup

• Grind each separately and keep it aside.
• Make it 2 parts.

FOR MARINATING

1. Chicken                   1 kg
2. Onion                      1
3. Tomato                    2
4. Turmeric                 1 tsp
5. Chilly powder         4 tsp
6. Jeera powder           2 tsp
7. Coriander powder   1 tbsp
8. Garam masala         1 tbsp
9. Salt                          5 tsps
10. Curd                        2 cups
11. Bay leaves              4 big
12. Cinnamon               4"
13. Cloves                    20
14. Ellachi                    10
15. Black cardamom    4
16. Star anise                 4
17. Kalpasi                    1 flower
18. Marati moggu         8
19. Kasuri methi           1 tbsp
20. Mint leaves             handful 
21. Coriander leaves     handful
22. Red colour              1/2 tsp
23. Oil                           1/2 cup
24. Ghee                        4 tsp
25. Lemon juice            1 tsp
26. Rose essence           1 tsp
27. Fried onion              1 part
28. Onion paste             1 part
29. Chilly paste             1 part
30. Ginger-garlic paste    1 part

METHOD:-

• Slice onion, tomato, cut mint, coriander leaves, slit chilies.
• Heat oil, add bay leaves, star anise, marati moggu, cinnamon, cloves, cardamom, and fry.
• Add onion and fry for a minute, add tomato, chilies and fry for a while.
• Add onion paste, green chilly paste, ginger-garlic paste, fry each for a miute.
• Add curd, chilly powder, garam masala, jeera, coriander powder, mint, coriander leaves, fried onion, red colour, kasuri methi and mix well.
• Now add chicken, salt, rose essence, lemon juice and mix thoroughly for 2 minutes.
• Off the stove and close a lid, keep it aside for 3 hours.

FOR COOKING RICE:-

1. Water                        7 cups
2. Salt                           8 tsps
3. Rose water               1 tsp
4. Ginger-garlic paste   1 tbsp
5. Star anise                  2
6. Marati moggu           4
7. Fennel seeds            1 tsp
8. Jeera seeds               1 tsp
9. Kalpasi                     1 flower
10. Cinnamon                 4 pieces
11. Cloves                       10
12. Cardamom                 10
13. Black cardamom        2
14. Mint leaves                1 part
15. Coriander leaves        1 part
16. Garam masala            1 tsp
17. lemon juice                1
18. Ginger-garlic paste    1 part
19. Onion paste                1 part
20. Chilly paste                1 part

METHOD:-

• Mix all the ingredients, add water in a heavy-bottomed vessel.
• Bring to boil and simmer for half an hour, off the stove and close with a lid.
• Keep it aside for 3 hours.

FOR BIRYANI:-

• Drain the water from the rice completely.
• After three hours, take a ladle and remove the masalas on top floating.
• Again boil water and add the rice,Cook for 5 minutes or until the water evaporates
• Heat the chicken marinated vessel, add a layer little half cooked rice on top.
• Sprinkle little fried onion, mint, coriander leaves, rose essence, safron milk, red colour water.
• Again add rice on top and sprinkle the same ingredients till the rice is completed.
• Sprinkle the remaining liquids, mint and coriander leaves, fried onions, pour ghee on top.
• Cook on slow heat for 20 minutes with closed lid.
• Keep a weight on the lid. After 30 minutes off the stove and keep it for standing time for 10 minutes.
• Open and do not mix, take out the rice and chicken from the side of the vessel.
• Serve with onion raitha, dalcha, chicken gravy, boiled eggs.

CHICKEN SALAMI

 INGREDIENTS:-

1. Chicken minced meat          1 cup
2. Salt                                      1 tsp
3. Maida                                  1 cup




FOR GRINDING:-


1. Green chilies                      10
2. Pepper                                10
3. Ginger                                1/2"
4. Garlic                                 10 pods
5. Lemon juice                       1 tsp
6. Onion                                 1

METHOD:-

• Grind minced meat and salt to smooth paste.
• Grind the masala separately to coarse paste.
• Mix ground paste, minced meat and maida.
• Knaed as dough and keep it aside for 1 hour.
• Knead and make small balls and flatten the balls.
• Steam in a idly pan or in a steamer for 10 minutes.  OR
•  Roll the meat to a cylindrical shape and slice to thin rounds.
• Steam for 10 minutes, and use for pizza.              

Chicken Biryani---2[red color]

                                                                           

Ingredients

1. Chicken                             500 gms        
2. Biryani Rice                      500 gms[2 1/2 cups]
3. Water                                 2 measurements[5 cups] 
4.  Salt                                    4 1/2 tsp 
5. Turmeric                            1 tsp
6. Mint leaves                        handful
7. Coriander leaves               handful
8. Lemon                               1/2 
9. Chilly powder                    3 tsp 
10.   Green chilis                     10 whole                                                                                     

For seasoning

1. Bay leaf                           2
2. Star anise                         2
3. Marathi bud                     4
4. Cardamom                       4 
5. Cinnamon                        2"
6. Cloves                              10   
7. Kalpasi                             little[optional]
8. Oil                                    1/2 cup  
9. Onion                               3 big                  
10. Tomatoes                          3 nos
11. Garlic                               2 pod
12. Ginger                              3"   

Method  

• Grind ginger-garlic to a smooth paste.
• Slice onion, wash mint, coriander leaves.
• Wash chicken. Soak washed rice.
• Take heavy bottom vessel pour oil and heat.
• Add bay leaf fry then add star anise, cinnamon, cloves, Marathi bud, cardamom for 2 minutes.
• Fry onion till dark brown in color and looks crispy.
• Then add ginger-garlic paste and fry until aroma comes.
• Now add tomatoes and fry until they are cooked and mashed.
• Add turmeric, chilly powder, mint leaves, coriander leaves.
• Mix them and add chicken and whole chilis.
• Fry for 5 minutes and add salt, 1/2 cup of water.
• Cook chicken for 20 minutes with lid closed.
• After 20 minutes open the lid add water and stir.
• Bring to boil add lemon and rice.
• Stir well until rice and water mixes up.
• Boil once and close the lid, cook on a low flame.
• Keep an weight on top of the lid.
• Open once after 10 minutes and mix the rice well so that the rice should not stick to the bottom.
• Close the lid keep the weight and cook for another 10 minutes.
• Off the stove when there is no water on the top.
• Serve with chicken gravy and raita.
• This Biryani smells good and very tasty also.