Tandoori Chicken | In Oven

Tandoori chicken is a best Non Vegetarian starter which can be easily prepared at home....

 

Prep time : 20 mins
Cook time : 30mins
Marination time :3 hrs or more
Serves 3-4
Ingredients :
3/4 kg Chicken pieces,big size
For First Marination :
1/2 tsp turmeric powder
2 tsp red chili powder
1 tsp. coriander powder
1 tsp lemon juice
salt to taste
For Second Marination :
2 tsp Ginger Garlic paste
2 tbsp thick yogurt/curd
2 tsp cumin powder
1 tsp pepper powder
2 tsp garam masala or Tandoori masala or Biriyani masala
1 tbsp vegetable oil

Method :

• Wash the chicken and pat it dry. 
• Make slight cut on the chicken outer part which helps to absorb masala.
• In a bowl mix chicken with the first marination ingredients.Make sure all the pieces are marinated. Keep it aside for 30 mins. 
• In a bowl mix all the second marination ingredients and pour it over the marinated chicken pieces.
• Make sure all pieces are marinated with the masala .
• Keep it in refrigerator for min 3 hrs or overnight.
• One hour before cooking,take the chicken from refrigerator and bring it to room temp.
• Preheat oven to 180 degree C for 15 mins.
• Remove excess of masala and arrange the pieces in the baking tray.
• Keep it on the top rack of oven. 
• Bake it for first 10 mins ,take it out from oven. turn over the pieces and apply or drizzle some oil over the pieces.
• Bake it again for another 10 mins. Repeat the process of turning the pieces and applying oil on it.
• Again bake for another 10 mins or till the chicken gets cooked properly . 

Tandoori Chicken is ready to eat!!!

Note:

If you like you can add one pinch of orange colour in second marination.

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Chicken Biriyani | Pressure Cooker method

Easy delicious Chicken biriyani prepared in pressure cooker....

Prep Time : 30 mins (inclusive of Marination time:30 mins and rice soaking time: 30 mins)
Cook Time :20 mins
Serves: 3

Ingredients:
To Temper:

• 2 bay leaf
• 3 green cardamoms
• 4 to 6 cloves 

For Marination:

• 2 tbsp curd/ yogurt
• ¼ tsp turmeric powder
• 1 tsp salt
• 1 tsp red chilli powder
• 1/2 tsp coriander powder
• 1 tsp lemon juice

Other Ingredients:

• 750 gms chicken with bone,skinless
• 2 cups of basmati rice or Raw rice
• 2 medium onion, sliced
• 2 medium tomatoes, chopped
• 1 pod garlic
• 2 inch piece ginger
• 1 handful mint leaves 
• 1 handful coriander leaves
• 1 green chilli, slit
• Salt as needed
• 1 tbsp oil
• 1 tbsp ghee

Preparation:

• Wash Chicken and marinate with all the ingredients given to marinate.Rest it for 30 mins.
• Wash the rice and soak in water for 30 mins and drain the water.
• Grind ginger,garlic into fine paste and then add the mint and coriander leaves and grind.

Method:

• Heat Oil & ghee in a cooker and add in the spices. Cinnamon, Cloves and Cardamom. 
• Add in the onions,green chilli and saute until the onions are soft.
• Add in the ground paste and fry for 2 mins.
• Add the tomatoes,saute the mixture until tomatoes gets mushy.
• Add the marinated chicken and saute for a minute to coat the chicken with the spices and the color slightly changes to pale.
• Cover the cooker with lid and cook on medium flame for 10 mins.Cook till the mixture turns thick and dry. By now the chicken should be almost cooked soft.
• Add little salt , as already salt is added to marination.
• Pour 4 cups of water(for 2 cups of rice) to the chicken, bring it to a boil.
• Add the drained rice to the cooker.
• Cook till very little water is left.  
• Cover pressure cooker with a lid and cook in medium flame for 1 whistle and keep in low flame for 5 mins and then switch off the flame.
• Let the pressure go down. Fluff up the rice with a fork and transfer it immediately to a wide utensil to prevent turning mushy.
• Sprinkle some coriander leaves.   
• Serve with onion raita or Chicken fry or any Non veg gravies.

Note:
Marination time depends on your convenience. The longer you marinate, the softer chicken it yields. At least 30 mins to 1 hour is suggested. You can also marinate the previous night or for few hours and refrigerate.
If you dont have time to marinate,you can add all the ingredients directly in the cooker after frying tomatoes except the lemon juice
Instead of grinding you can add chopped coriander and mint leaves.

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Chicken Masala without tomato and coconut

This chicken masala is simple and easy to prepare.No tomatoes no coconut added.... Simple but delicious recipe...

Prep Time : 10 mins   Cook Time : 30 mins   Serves : 3

Ingredients :

• 1/2 kg Chicken
• 1 and 1/2 tsp Chilli powder
• 1 and 1/2 tsp Coriander powder
• 1 green chilli slit
• 1/2 tsp Turmeric powder
• Water - 1 cup
• salt as per taste

For Grinding

• 1 onion
• 2 inch ginger
• 5 -6 pods garlic
• 1 tsp Pepper
• 1 tsp Cumin
• 1 tsp Fennel seeds

To Temper

• Cinnamon Sticks - 2
• Cloves  - 5
• Curry leaves
• Coriander leaves
• Oil - 2tbsp

Method:

• Wash the Chicken thoroughly.Keep aside.
• Grind onion,pepper jeera,ginger garlic,fennel seeds.
• In a pan pour oil and add the items under To Temper.
• Add the ground paste,green chilli and fry until the raw smell goes off,
• Add Chicken and fry till it changes to light color.
• Now add all the masalas and saute it.                  
• Pour water and allow it to boil till chicken is cooked and to the required consistency.
• Garnish it with Coriander leaves.
• Goes well with rice / roti ....

Note:

• Can use pepper powder and jeera powder for the whole ones
• You can skip grinding process by using instant powder and ginger garlic paste.Can add fennel seeds while tempering

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Spicy Chicken curry without Coconut

This chicken curry is a spicy and very easy recipe to prepare. Generally I use coconut for most of my non veg recipes but this time i prepared without coconut which was so delicious and flavorful. Its a simple chicken curry goes very well with plain rice or any ariety rice or any Indian flat bread....

Prep Time:15 mins
Cook Time : 20 - 25 mins (Depends on Chicken )
Serves : 3 - 4
Ingredients:

• 1 kg chicken
• 1 Large size onion finely chopped
• 1 Green chilli slit
• 2 medium size tomatoes finely chopped
• 1 tbsp ginger garlic grated or paste
• Chopped coriander leaves.
• 1/4 tsp turmeric powder
• 1 tsp Chilli powder
• 1 tsp coriander powder
• 1 tsp Curry powder or garam masala powder 
• 1 cup warm water
• salt as needed

For Seasoning:

• 2 tbsp Oil
• 1 Bay leaf
• 3 Cloves
• 2 Cinnamon stick
• 1 Cardamom(Optional)

For Grinding:

• 1/2 - 1 tsp Black pepper (Adjust according to your taste)
• 1 tsp Jeera/ Cumin seeds
• 1 tsp Fennel seeds
• 5 - 6 Cashews

Method:

• Wash chicken thoroughly and keep it aside.
• Cut the vegetables and keep it ready.
• Grind all the ingredients below " For Grinding" into fine powder.
• Heat oil in a pan, add all the items for seasoning and fry for a min.
• Add onions,ginger garlic paste and fry evenly till golden and till the raw smell goes off.
• Add the chopped tomatoes,green chilli, turmeric,Chilli powder,coriander powder and salt. 
• Mix well and cook until the tomatoes goes mushy/soft.
• Add chicken, Curry powder /garam masala and fry for 5 mins in medium low flame.
• Initially pour 1 cup of water to cook the chicken,if required we can add more in the last. Cover and cook on a medium flame till it is cooked soft. 
• Now add the ground powder and check & adjust the salt.If required add 1/4 cup of water and cook in low flame for 5 mins.
• Garnish with coriander leaves and switch off the heat.
• Serve hot with rice, chapathi,rotis or variety rice..

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Kadai Chicken

      Kadai Chicken....Making kadai chicken is really easy , its made by cooking chicken with Indian spices along with capsicum, it's taste delicious. Capsicum add  more flavor to the dish. Kadai chicken is semi-gravy type curry making it perfect side dish for Phulka / Naan / Roti / Rice. 

Prep Time: 5 mins
Marination Time:30 mins
Cook Time: 25- 30 mins
Ingredients:

• 1 tbsp Oil                              
• 2 each-Cardamom,cloves,Cinnamon
• 1/2 tsp Fennel seeds
• 1 Onion diced 
• 1 green chilli 
• 1 tsp ginger garlic paste
• 2 Tomatoes ( make it to puree)
• 1 tsp Chilli powder
• 2 Capsicum diced
• Coriander leaves
• Salt to taste

For Marination:

• 1/2 kg Chicken 
• 1 tbsp Yoghurt,beaten
• 1/4 tsp Turmeric powder
• 1 tsp Ginger garlic paste
• 1 tsp Chilli powder
• 1 tsp Coriander powder
• 1/2 tsp Pepper powder
• 1/2 tsp Garam masala powder
• 1/2 tsp Salt

Method:

• Fry the Capsicum in 1 tsp of oil for 2 mins and keep it aside.

• Take the washed chicken in a bowl and add the items under "For Marination" and mix well.
• Allow it to marinate for min 30 mins.
• Heat oil in a thick bottomed kadai.
• Add whole garam masala spices and add green chilli, onions and fry till it turns light brown.
• Add ginger garlic paste and sauté for a min.
• Add the tomato puree and chilli powder and fry till the raw smell goes.
• Now add the marinated chicken pieces.
• Mix it properly in medium flame, so that all the pieces are coated well in the masala.
• Add 1 cup of water, cover and cook for 10-15 mins, in medium flame.
• Stir in between.If required add some more water.Do not pour more otherwise the chicken will be overcooked.
• Once the chicken is cooked, add fried Capsicum& salt.
• Stir well and cook for another 5 mins in low flame.

Garnish with Coriander leaves.. Serve it hot with Rice/ Roti

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Chicken in Mustard Sause / Shorshe Murgi

       

            Shorshe Murgi...Shorshe means mustard in Bengali and Murgi means Chicken. In this curry,the Chicken is cooked with mustard sauce, Mustard Oil and green chilli.This is something that was never cooked in my home.I just tried to make chicken curry with Bengali flavors.A perfect dish for those, who loves Bengali flavors.

Prep Time : 40 mins    Cook Time : 20 mins    Serves:  3

Ingredients:

• 1/2 kg chicken
• 2 tbsp mustard paste
• 5 -6 green chilli slit
• 1 cup onion chopped
• 1 tbsp ginger garlic crushed/paste
• 1 tsp sugar
• Salt to taste
• 2tbsp mustard oil / Vegetable oil

For marination:

• 2 tbsp yoghurt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tbsp chilli powder
• 1/4 tsp turmeric powder
• 1 tbsp oil

    

Method:

• Wash chicken and pat dry.
• Marinate it with the ingredients under marination and toss well so that all pieces are coated with the masala. Keep it aside for 30 mins.
• Heat the oil in a heavy bottomed pan.
• Add the sugar, lower the heat and allow the sugar to melt while constantly stirring, the sugar will start to caramelize.

       

• Add the chopped onions and slowly cook until the onions turn brown in colour.
• When the onions turn brown add the ginger garlic pasteand saute for a minute.
• Now  add the green chillies ,salt and cook at medium heat, for about 2 minutes.
• Add in the  marinated chicken pieces to the pan,keep aside the extra marination.
• Toss them and turn over when needed.

       

• Now add the excess marinade and fry for another 5 mins in medium low flame, until the oil separates from the masala in the pan.
• Now add 1 cup of warm water to the pan, stir everything in, cover it and cook until the chicken is tender.

       

• When the chicken is done, add the mustard paste and some peppers if you wish.
• Add 1 tbsp. of Oil and stir it for a minute.
• Cook in low heat for five minutes. Over cooking will make the mustard paste turn the curry bitter.
• Bengali chicken curry is ready to be served....

Serve it hot with Rice/Rotis...

       

Note: Adjust the quantity of fresh hot peppers to taste.I have added both chilli powder and green chilli.You can also make it using only green chillies

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Natukozhi Masala

Prep Time : 20 mins   Cook Time : 30 mins   Serves : 5
Ingredients :

• 1 kg Chicken
• 3 tomatoes chopped
• 2 tsp Chilli powder
• 2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 2 tsp Ginger Garlic paste
• Water - 2 cups

For Grinding

• 1/2 cup grated Coconut
• 1 and 1/2 tsp Pepper 
• 1 and 1/2 tsp Cumin
• 1 tsp Fennel seeds

To Temper

• Cinnamon Sticks - 2
• Cloves  - 5
• Curry leaves 
• Coriander leaves
• Oil - 2tbsp

         

Method:

1. Wash the Chicken thoroughly in water.Keep aside.
2. Grind coconut ,pepper,jeera and fennel seeds into smooth paste,by adding water.
3. In a pan pour oil and add the items under To Temper.
4. Add Ginger Garlic paste and Chicken and fry till the chicken changes to light color.
5. Now add all the masalas and saute it.                                                                 
6. Add in the tomatoes and fry for few mins.
7. Pour water and allow it to boil .Close the lid and cook it in medium high flame.
8. Once cooked add the ground paste and boil to the require consistency.
9. Garnish it with Coriander leaves 

           

Natukozhi Masala / Chicken Gravy is ready to serve with Rotis or rice....

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Chicken Tikka

                                           

Ingredients:

• Boneless Chicken     - 500gms cubed medium sized
• Capsicum - 2 no. , cubed
• Tomato     - 1 no.,cubed and seeds removed
• Onion       - 1no., cubed

For Marination:

• 1 tsp Red chilli powder
• 1/2 tsp Coriander powder (Optional)
• 1/4 tsp Turmeric powder
• 1/2 tsp Chat Masala powder
• 1/4 tsp Black or white pepper powder
• 1 tsp Ginger Garlic paste
• 1/2 tsp Tandoori powder / Garam masala powder
• Salt   -  As per taste
• 1/2 tsp Ajwain
• Lemon Juice - from 1/2 lemon
• 3tsp Hung curd / Thick Yogurt/Sour cream
• 1tbsp Vegetable Oil/ Olive oil
• Skewers -few ,Soaked in water for 1 hour to avoid burning

Method:

1. Whisk all the ingredients under Marination into a smooth paste. Use thick consistency yoghurt,if You have regular yoghurt drain the excess water using a muslin cloth.
2. Marinate the Chicken in the masala
3. Mix it with hand and make sure all the pieces are coated nicely
4. Refrigerate it for more than 3 hrs .
5. Now Arrange the veggies and chicken pieces in skewers alternatively.                                                                
6. Preheat the Oven to 220 C and grill it for 25 - 30 mins or till it is done.
7. Check in between as the cooking depends on the size and tenderness of the chicken.
8. After done brush it with oil or butter and squeeze some lemon over it.
9. Can also sprinkle chat masala ....

                            

Serve it hot with Mint Chutney and Tomato Ketchup 

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