Sweet and Sour Chicken

Sweet and sour chicken is a very popular dish and there are several different ways to make it. In this recipe, black rice vinegar heightens the tartness of the sauce. Here is another recipe for Sweet and Sour Chicken with lemon.

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Chicken Makhani (Butter Chicken)

"Chicken Makhani is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread."

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Chicken Do Pyaza

(This Indian recipe is a famous chicken dish in which chicken is sauteed in fresh onions, tomatoes, and a creamy curry sauce. Enjoy cooking Indian !)
Ingredients: Chicken (whole) 1-1/2 Kg Thinly sliced onions 4 ( medium size) Tomato puree 3 cups Finely chopped garlic 1 tbsp. Finely chopped ginger 2 tbsp. Finely chopped green chilli 1 tbsp. Red chilli powder 1 tsp. Garam Masala Powder 2 tsp. Coriander powder 1 tsp Turmeric Powder 1/2 tsp Salt to taste   Vegetable oil 7 tbsp. Chopped green coriander leaves for garnishing         Method: 1. Thouroughly clean the chicken and cut into pieces. 2. Heat oil in a pan. Add ginger, garlic and green chilli and fry over medium heat for 2 minutes. 3. Add tomato puree, garam masala, turmeric powder, red chilli powder, coriander powder and salt. Bring it to boil and then cook on medium for 5 minutes. 4. Add sliced onions and cook until it becomes tender. 5. Add chicken pieces. Stir well so that all the chicken pieces are coated well with gravy. 6. Add water. Bring it to boil on high and then reduce the heat to medium. 7. Cover the pan and cook until the chicken is tender and the gravy becomes thick.       Garnish with coriander leaves and serve hot.

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Hariyali Chicken Kebab / Green Chicken Kabab

Kebab’s are famous as starters in restaurants. Hariyali tikka is a famous Punjabi dhaba appetizer. They are famous along the highway side dhabas and some restaurants. They are grilled in the fire grill. They are perfectly coated with mint and coriander flavor turns out to be green Chicken Kababs.
 Normally the chicken alone will be grilled, for a change I added some chili powder coated onions and bell peppers. Trust me, it tastes really good. We loved them a lot!! We ended up fighting for the grilled onions and bell peppers.
 I added a little extra mint and coriander, so it looks very greenish. But I have reduced the quantity of them in the recipe, so with the below recipe the color would vary a little from what I have got.

CookTime :30 Min | Servings : 2 Persons

Ingredients :
Boneless Chicken    2 lb
Thick Curd    2 tbsp
Lemon Juice    2 tbsp
Salt    to taste
Cooking Oil or Oil Spray    2 tbsp

 To Grind :
Mint Leaves    6 stks
Coriander Leaves    6 stks
Ginger    2 inch
Garlic    6 cloves
Green Chili    5 nos

 Extra Seasoning :
Onion    1 no
Bell pepper / Capsicum (Yellow , Red )    1/2 each
Red Chili Powder    1 tsp
Salt    to taste
Lemon Juice    1 tbsp

 For Grilling :
Bamboo Skewer Stick    4 nos

Directions:
Step1 

Cut the Chicken into medium pieces. Clean them and keep it ready. Chop the onion, bell peppers into square pieces. Grind the items given in the “To Grind” Section.
Step 2
Marinate the chicken with the ground paste, curd, salt and lemon juice for at least 2-3 hrs, overnight is better. It makes the chicken juicy. Mix the cut onion, bell pepper, red chili powder, salt and lemon given in section “Extra seasoning”.
Step 3
Apply some oil coating on the skewer and arrange the chicken, onion and bell pepper alternatively. Spray some oil on top of the arranged chicken. Line boiler bottom pan with aluminum foil and arrange the stick on the top pan. I used broiler pan to collect the juice released from the chicken. If you don’t have broiler pan, use the regular oven pan lined with aluminum foil.
Step 4
If you have grill, you can grill them till they are cooked and coated with slight brown and black spots.
or Preheat the conventional oven to 375 F. Keep the chicken in the middle layer and cook for about 25-30 min. Turn the skewer stick in the middle for even dryness on the chicken. If you are using the regular oven pans, remove the water collected in the middle of the cooking.
Step 5
Change the conventional oven setting to broiler mode and keep the chicken pan just below the top rack for about 2-3 min. Turn the sides and keep for another 2-3 min. This is to coat slightly with black spots.


(*) Squeeze some lemon on top and Serve with Mint Chutney or Mint yogurt dip.

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KADAI CHICKEN

Kadai Chicken or Chicken Kadai is a very famous restaurant delight. They match very well with Naan, Parota or Chapathi.


Chicken cooked in a red gravy
Preparation Time : 5-10 minutes
Cooking Time : 20-30 minutes
Servings : 4


INGREDIENTS

Chicken, 10-12 pieces  1 kilogram
Coriander seeds  2 teaspoons
Cumin seeds  2 teaspoons
Black peppercorns  6
Whole dry red chilli  6
Ginger  2 inch piece
Garlic  15 cloves
Ghee  2 tablespoons
Oil  2 tablespoons
Onion , chopped  1 large
Tomatoes, chopped  4 large
Salt  to taste
Fresh coriander leaves, chopped  2 tablespoons

METHOD
Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine pasteHeat ghee and oil in a kadai, add onion and sauté till lightly browned. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done. Serve hot.

 

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