Category Archives: Chicken Dishes

Indian Chicken Tikka Masala

Indian Chicken Tikka Masala Recipe from uRecipes.com

Serves 5.

Ingredients:

  • 2 tbs ghee
  • 1 large clove garlic, finely chopped
  • 1 fresh red chile, seeded and chopped
  • 2 tsp each ground cumin and paprika
  • 1/2 tsp salt
  • pepper
  • 14 oz can chopped tomatoes
  • 1 1/4 cups heavy cream
  • 1 cooked tandoori chicken, boned and cut into bite-sized pieces
  • salt and pepper

Melt ghee in a large skillet with lid over medium heat.  Add garlic and chile and stir-fry 1 minute.  Add cumin and paprika, and season with salt and pepper, stirring for 30 seconds.  Add tomatoes and cream and reduce heat to low.  Let simmer 10 minutes, stirring frequently.  Add chicken and simmer, covered, for 5 minutes.  Serve.


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Tandoori Chicken

Ingredients:
1 pound boneless chicken
2 sliced onions
3 limes
5 whole green chili
3 tablespoons onion paste
½ teaspoons ginger paste
½ teaspoons garlic paste
1 teaspoons turmeric powder
1 teaspoons red chili powder
1 teaspoons coriander powder
1 teaspoons cumin powder
1 tablespoons curds
salt to taste
¼ tablespoons cinnamon powder
¼ teaspoons cloves powder
2 tablespoons oil

Method:
Clean the chicken pieces.
Mix Onion paste, Ginger, Garlic, Turmeric, Red chili powder, coriander, cumin, curds, salt, Cinnamon and Clove powder in a small bowl.
Add 1 tablespoons oil to it and mix it well.
In a big bowl put all the chicken pieces.
Add all the spices from the small bowl onto the chicken.
Mix well so that the chicken pieces are covered with the spices.
Keep it aside for 6 to 8 hours.
Preheat the oven at 450 F.
Now spread some oil in a big flat baking tray.
Keep all the chicken pieces one by one (in a single layer).
Once the oven is ready, place the tray inside the oven for 45 minutes.
If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes.
Now keep all the chicken pieces in a tray or plate.
Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.


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Butter Chicken

Ingredients :
1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tablespoons ginger-garlic paste
15 cashew nuts paste
1 ½ tablespoons butter
3 tablespoons cream
1 teaspoons chilli powder
Oil for frying
salt to taste

For the marinade :
1 tablespoons tandoori masala
½ tablespoons garam masala (cloves, cinnamon and cardamom powdered)
2 tablespoons lime juice
½ teaspoons jeera
5 tablespoons yoghurt

Method :
Marinate the chicken in the marinade for 1 whole hour.
Heat oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates.
Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
Add the butter and the cream and the chicken.
Mix well and cook till done.
Garnish with coriander.


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Dhania Chicken

Ingredients:
1 kg chicken
2 large bundles dhania leaves
1 bundle pudina leaves
3-4 large onions
2-3 ginger-garlic paste
3-4 green chillies chopped fine
1/4 kg curd
3-4 teaspoons dhania powder
1 1/2 teaspoons jeera powder
1/2 teaspoons red chilli powder
Salt to taste
Oil

Method :
Mix half the curd, red chilli powder, and salt and marinate chicken in it for 15 minutes.
Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute.
Add the green chillies, dhania and jeera powder and mix properly.
Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 minutes.
Add the curd left over from the chicken marinade and the other half too and mix well
Add the dhania and mint leaves and mix well.
Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.
Serve hot.


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