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India Ginger Chicken Recipe

  Ingredients

  • 1kg pack boneless skinless chicken thighs 
  • 2 thumb-size piece of fresh ginger , peeled and very finely chopped
  • 4 garlic cloves , finely chopped
  • 1 tsp mild chilli powder
  • 15g pack fresh coriander , chopped
  • juice of 1 lime
  • 2 tbsp sunflower oil 
  • 2 tbsp garam masala
  • 2 tbsp cumin
  • 2 tbsp pepper
  • 2 Medium onions
  • 1 tsp ground turmeric
  • 400ml can reduced-fat coconut milk
  • 1 fresh red chilli , deseeded and sliced
  • 1 chicken stock cube

Making

  1. wash chicken, pat dry with absorbent kitchen paper and slice thinly.
  2. Marinate chicken with ginger-garlic paste, turmeric and salt.
  3. Heat oil in a large frying fan, add onions and fry for 2-3 minutes, stirring, to soften.
  4. Remove from pan with a slotted spoon.
  5.  Put chicken in pan and fry over a high heat, stirring frequently, for about 5 minutes or until browned all over.
  6. cook for 1 minute, then stir in onions, lemon juice and coconut milk.
  7. Cover and cook over a low heat for about 10 minutes or until chicken is tender

    India Chicken Curry With Coconut  Recipe 

     

    Ingredients

    • Chicken: 1 kg (washed, cut into bite sized pieces)
    • Lemon juice: 1/4 lemon
    • Turmeric powder: 1/4 tsp
    • Coriander powder: 1 tbsp
    • Cumin powder: 1/4 tsp
    •  pepper 1/4 tsp
    • Red Chili Powder: 1 1/2 tsp
    • Garam masala powder:
    • Cinnamon: 1
    • Thick coconut milk: 3/4 cup
    • Coriander leaves: 2 tbsps (finely chopped for garnish)
    • salt to taste
    • Oil: 2 tbsps
    • Green chilies: 3
    • Ginger: 1 1/2" piece
    • Garlic: 6 cloves

    Making

      1. In a large pot, heat the  oil over medium high heat. Add the sliced onion to the oil and sauté for 2 minutes before add in the pepper flakes, and  Sauté everything together for 3-4 minutes and then add the garlic,Green chilies,Garlic and rest of all ingredients.
      2. . Stir to combine until the garlic is fragrant and then add the raw chicken breasts. Sauté the chicken for a few minutes.
      3. Add the  Coriander  powder and coconut milk. The liquid should cover all of the ingredients, if it doesn't add 1 cup of water at a time, until all the ingredients are covered, and bring to a boil. Reduce the heat to medium and let the mixture simmer for 20-30 minutes until the chicken are fully cooked.
      4. After the chicken are fully cooked, add the Garam masala ,Coriander leaves  and remove from the heat.  if needed and the juice of 1 lime.

        India Tandoori  Chicken Recipe

         This tandoori chicken makes me feel nostalgic about Tanzania where we used to get so many colorful kebabs and grills. We were fascinated by the colors. Some colors of grills and kebabs were golden, yellow, orange, red, green,etc...Tanzania was very much like India.

        Ingredients

        • 1 no chicken, (approx 1 kg) skin removed 
        • 1st marinade: mix all the ingredients together
        • 1 tsp salt
        • 1 tbsp ginger - garlic paste
        • 1 tsp red chilli powder
        • 2 tbsp lemon juice
        • 2nd marinade: mix all the ingredients together
        • 250 gm thick yoghurt
        •  1 tsp garam masala
        • 100 ml vegetable oil
        • ½ tsp cinnamon powder
        • ½ tsp red chilli powder
        • 1 tsp salt
        • A pinch of edible red colour(optional)
        • Butter -oil mixture for basting
        • 1 ½ tsp lime juice
        • 1 tsp chat masala
         
          Making

        1. Skin the chicken and wash and clean it. Pat it dry with a paper towel.
        2. Make a few slits on the breast, back, thighs, leg and back of the chicken.
        3. In a large bowl mix all the ingredients mentioned in the marinade section and refrigerate for 8 hrs or overnight.
        4. Preheat the oven to 375F
        5. Arrange the chicken on an oven proof dish with the breast side up. Tie the legs together with a twine.Tuck the wing close to the body.
        6. Bake the chicken at 375F for 1 1/4 - 1 1/2 hrs or until the internal temperature of the chicken is about 180F in the thickest part of the chicken. Make sure you check the chicken occasionally while baking.
        7. Take the chicken out and smear some oil or ghee and cover it with a aluminium foil and allow it to rest for at least 15 minutes before slicing it. 
        8.  fresh lime juice over the chicken.

        Indian Dry Chicken Curry Recipe

          Being one of the most famous Indian chicken recipes it has many variations. We are mainly talking about the dry chicken recipe.
          Ingredients

        • 1/2 kg (1 lb approx) Chicken pieces
        • 1 cup chopped onion
        • 2 tea spn corianderpowder
        • 5 cloves
        • 3″ cinnamon
        • 2 tsp ginger garlic paste
        • 3 tspred chilly powder
        • 1/4 tbl spn turmeric powder
        • 1/2 cup chopped coriander leaves
        • 1/2 cup   tomato puree
        • 2 tea spn garam masala,
        • 2 tea spn cumin powder
        • 4 tsp Oil
        • Salt as tasted
        Making

        1. Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown. 
        2. Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder
        3. cloves, cinnamon, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook. 
        4. Add chicken pieces into the masala. Stir well and cook till they are golden brown. 
        5. Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.
        6. Garnish with chopped coriander and serve.

        Indian Butter Chicken Recipe

        Ingredients

        • 500g Diced Chicken
        • 50g Butter
        • 2 Cloves Garlic, crushed
        • 1 tsp Tumeric
        • 1 tsp ginger
        • 1 tsp cinnamon
        • 1 tsp cardamom
        • 1 tsp Cumin
        • 1 tsp Ground spices
        • 1/2 tsp each Salt and Pepper
        • 2 Tbsp Tomato puree
        • 1/2 tsp Garam Masala
        • 1 Onion, chopped
        • Black Pepper
        • 1/2 Cup Cream
        • 1 tsp Chilli Seasoning

         Making

        1. Cut thigh fillets into large dice (about four pieces per thigh roughly).
        2. Combine ground spices, ginger,Cumin, garlic, Tumeric ,Pepper, Chilli paste and  in a large bowl (or snap lock bag) add chicken, mix well to ensure chicken is well coated in marinade.
        3.  Refrigerate overnight.
        4.  Heat Butter  in large pan, add onion, cinnamon and cardamom, cook, stirring, until onion is lightly browned.
        5. Add the chicken and marinade, cook stirring for five minutes. Add the salt,  puree, and Garam Masala.
        6. Simmer uncovered for about ten minutes, stirring occasionally.
        7. Add the cream, then simmer until chicken is tender (ten minutes for breasts, fifteen to twenty for thighs).

        Indian Chicken 65Recipe

         The dish makes for an excellent starter, bar food or tapas, snack, side dish so on and so forth. There are several preparation methods or techniques for this dish and one`s creativity has no bounds in limiting the usage of many techniques available.

        Ingredients

        • 2 pounds skinless boneless chicken breast
        • 1 teaspoon Chili Powder
        • 1/2 teaspoon Black pepper
        • Salt to taste 
        • 2 Tablespoons Corn flour
        • 2 Tablespoons Refined Wheat Flour or all
        • purpose flour
        • 1 cup Butter milk
        • 1 Tablespoon Ginger Paste
        • 1 Tablespoon Garlic Paste
        • 1/4 teaspoon orange food coloring
        • Salt to taste
        • 1 1/2 Tablespoons Lemon juice
        • Oil for deep frying 

         Making


        1. Mix the chicken pieces with Butter milk , salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside.

        2. Mix ,Chili, pepper ,Wheat Flour,soya sauce, corn flour, ginger-garlic paste, orange coloring and salt in a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours.
        3. Deep fry the chicken pieces in oil and drain
        4. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces with         Lemon juice.

        Indian Chicken Keema and Egg Recipes

          Chicken Keema and Egg Recipes  is a dish that I created during a phase where I was learning to cook indian food . This is a wonderful, spicy treat. The tomatoes cook into the curry to make a great gravy.

         Ingredients

        • 1/2 kg mince chicken[kheema]
        • 1 medium chicken (boneless)
        •  4 boiled egg
        • Salt.
        • 2 tbsps ginger ,garlic paste.
        • 2 tbsps green chilly paste.
        • whole masala (2 tsps jeera, 4 sticks cinnamon, 5-6 peppercorns, 5 pods of cardamom)
        • 2 tbsps cumin seeds
        • 3 dry red chillies.
        • 2 tbps oil.
        • 2 tsps garam masala powder
        • coriander leaves for garnishing.
        • 3 onions (fried and crushed with hands)
        • 2 tbps tomato puree.
        • 2 tomatoes (peeled and finely chopped)
        • 1 tsp turmeric powder
        • 1 lemon juice

        Making 

         
         1. Heat oil in a pan and add the cumin seeds. When they splutter quickly toss in the chopped onions and fry till golden.
        2. Add the ginger & garlic, turmeric pastes and fry for a minute. Toss in the powders - cumin, coriander, garam masala & fry for a minute
        3. Add the kheema and mix well. Simmer and cook for 10minutes stirring in between to avoid burning (by now the kheema will let out some stock which will help in cooking. Do not add any extra water)
        4. Add the chopped tomatoes and chillies ,salt cook till the tomatoes get mushy. You can also add the tomato puree for additional tasteAdd boiled eggs.
        5.  Add the lime juice cook for a minute.
        6. Remove from flame. Add the chopped coriander for garnishing.
        7. Serve hot with white rice or chapathis


        India Chicken korma curry recipes



        Ingredients
        • 800g Diced Chicken, breast or dark meat as you prefer
        • 1 Cup/300ml Water or Chicken Stock
        • 2 Small white onions finely chopped
        • 2 Teaspoons Ginger Puree
        • 2 Teaspoons Garlic Puree
        • 4 Teaspoons oil
        • 200g Butter Ghee 
        • 2 Teaspoons Turmeric Powder
        • 1 Teaspoons cardamom
        • Quarter (optional) Teaspoons Chilli Powder
        • 2 Teaspoons Garam Masala Powder
        • 2 Teaspoons cloves
        • salt as your tasted
        • 100ml Natural Yogurt
        • coriander powder

        Making






        1. Heat the vegetable oil into the pan, then put a dollop of ghee.
        2. Put cardamom, cloves, garlic and fry the mix properly. 
        3. Then add the chicken and let it cook for about 2-3 minutes. Keep stirring it. 
        4. Once it becomes brown, add coriander ,Turmeric and chili powder. Add salt to taste.
        5. Add ginger Puree, Garlic Puree, paste, mixture of fried onions and yoghurt, let it cook for a minute.
        6. Then put garam masala and saffron for flavor.
        7. If the gravy is too thick add little bit of water before covering it. The masala should fuse well with the chicken. 
        8. Cover it and give it some time to cook on slow fire. Let it simmer for about 10-15 minutes.Keep stirring occasionally.Servehot.













         India chicken pakora Recipe          

          
        Chicken pakoras are a delicious snacks, suitable as a snack, light lunch (with salad) or served as starters. All amounts are approximate; you can adjust spices to suit your own taste.

        Ingredients

        • 250 gms Chicken B/L
        • 1 tbsp ginger-garlic paste
        • 1 tsp red chilli powder - according to your taste
        • 1 tsp garam masala (or) coriander powder (or) chicken masala powder
        • 3-4 tbsp cornflour
        • 1 tbsp rice flour
        • 1 tbsp besan (gram flour) - optional
        • edible orange color - a pinch
        • salt to taste
        • vegetable oil  for deep frying

        Making

        1. Place chicken pieces in a medium bowl and add garlic paste, , a bit of salt, rice flour and cornflour. Marinate for half an hour.
        2. To the same bowl add all the rest of the ingredients except for water and oil.
        3. Slowly add water to make a thick and smooth paste, the chicken pieces should still stick to the flour.
        4. Heat oil for frying (about 350 degrees) and add chicken pieces so that the frier is not too crowded. Cook on both sides until golden brown.

        Indian Chicken  curry Recipes

         Chicken curry is an obvious choice when assembling an Indian menu: it is often fairly simple, the subtle flavors of the poultry take Indian spice well, and it's generally a crowd pleaser. But obvious doesn't have to mean dull or predictable. In fact, chicken curry is a good place to show off carefully layered spices and a rich, voluptuous sauce

         Ingredients

        • 800g Diced Chicken, breast or dark meat as you prefer
        • 1 Cup/300ml Water or Chicken Stock
        • 2 Small white onions finely chopped
        • 2 Teaspoons Ginger Puree
        • 2 Teaspoons Garlic Puree
        •  2 Teaspoon green chillies
        • 1 cup oil
        • 1 Teaspoon Turmeric Powder
        • 4 Teaspoons Mild Curry Powder
        • Quarter Teaspoons Chilli Powder
        • 2 Teaspoons Garam Masala Powder
        •  2 Tablespoons Tomato Puree
        • 400ml Pureed Onion
        • Roughly chopped fresh coriander leaves to garnish

        Making 

        1. Rinse chicken pieces and pat dry. Set aside. Grind Garam Masala Powder   into a paste.
        2. In a large frying pan, cook onions and green chillies in oil until golden brown. Add ginger and garlic and cook.
        3.  Add Garam Masala paste and reserved chicken pieces and continuing cooking. Stir all together then add the Chilli Powder, Curry Powder and water. 
        4.  Mix the Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into them  and mix in well.
        5.  Cover and simmer about 15 minutes or until chicken is cooked through. The oil should be floating on top of the frying pan liquid. Add the coriander leaves and turmeric powder and turn off the heat. Stir all together and serve.

         India Chicken Biryani Recipe



        Biryani is one of the most popular dishes in Hyderabad, India. To make Hyderabadi Biryani, the meat and the rice are cooked in an air tight pot on very low flame, so that the rice is cooked in the flavors of meat and gets the aroma of the meat. The meat gets the direct heat from the flame and the rice is cooked with steam generated by the air tight method of cooking


        Ingredients

        • 2 cups basmati rice
        • 4 cups water
        • 4 chicken thighs/ breast pieces, cut into 2 each (you could use chicken with or without bones)
        • 2-3 tablespoons oil/ clarified butter or a mix of both
        • 1 teaspoon cumin seeds
        • 1 teaspoon coriander seeds½ teaspoon curd
        • 1 ½ teaspoon cloves
        • 1 teaspoon whole black peppercorns
        • 1 medium onion, puréed
        • 1 teaspoon finely chopped ginger
        • 4-5 cloves garlic, finely chopped
        • 2-3 green chilies
        • ½ teaspoon red chili powder
        • ½ teaspoon coriander powder
        • 1 teaspoon garam masala powder
        • ½ teaspoon turmuric
        • Salt to taste (start with about 1 ½ teaspoon)
        • 1 tablespoon fresh chopped coriander
        • 1 few mint leaves

        Making


        In a bowl take chicken, gingergarlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole garamasala dry, fried onion and add oil, mix all very nicely.
        In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the wate.
        Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron color and close it with the lid and cook for 30min.


          Chicken Biryani Recipes

          Biryani is a set of rice-based foods made with spices, rice (usually basmati) and chicken, mutton, fish, eggs or vegetablesToday we are going to taste the Hydrabadi Style Dum Biryani. I hope you will enjoy the recipe.

          Ingredients
          • 1 pound of basmati rice
          • 3 pound Chicken, skinned and jointed
          • 1 large Onion, thinly sliced
          • oil, for frying
          • 9 ounces of plain, unsweetened
          • 1 teaspoon salt
          • 1 teaspoon turmeric powder
          • 2 teaspoons cumin powder
          • 2 teaspoons coriander powder
          • 2-3 cloves of fresh garlic, smashed
          • 1 teaspoon fresh ginger paste
          • 2 hot chilies, roughly chopped
          • large pinch of saffron, dissolved in 1 cup of warm milk
          • juice of 1 lemon
          • 1 cup of fresh chopped coriander leaves or parsley
          • 2 teaspoons garam masala powder (mixed spices) or curry powder
          • 2 pieces of cinnamon stick, 6 cloves, 6 cardamoms

           MAKING:

          1. To extract the cardamom seeds from the pods, place the pods on a chopping board, lay the flat side of a large knife flat side over the top and press down to lightly crush. Remove the seeds and discard the pods. Lightly crush the seeds in a pestle and mortar.
          2. Put the rice in a heatproof bowl, season with salt and cover with boiling water.
          3. Melt the butter in a large saucepan on a medium heat and, when foaming, add the onion, garlic, ginger, turmeric, cumin, coriander, cayenne pepper, bay leaf, cinnamon stick and crushed cardamom seeds. Cook, stirring occasionally, for 10 minutes or until the onion is softened and slightly browned. Add the chicken pieces and stir-fry for 3 minutes or until the chicken is opaque and cooked through.
          4. Drain the rice and rinse under cold running water, then stir into the saucepan along with the raisins. Pour in the stock, season with salt and pepper and stir all the ingredients together. Bring to the boil, then reduce the heat, cover with a lid and simmer for 8–10 minutes or until the rice is cooked.
          5. Remove from the heat, taste for seasoning, then stir in the coriander and flaked almonds.
          6. Divide between warmed bowls to serve.