Tandoori Chicken Without Oven

 

Ingredients :-

• Whole leg chicken pieces - 500 gm
• Curd - 100 gm
• Butter - 1 tbsp
• Oil - 3-4 tbsp
• Turmeric Powder - 1 tbsp
• Red Chili Powder - 2 tbsp
• Tandoori Masala - 2 tbsp
• Garam Masala powder - 1 tbsp (optional)
• Ginger and Garlic Paste - 2 tbsp
• Salt as per taste

Method :-

• Wash the chicken properly then make some deep cuts into the chicken pieces.
• For marination  take a big bowl then add the curd, red chili powder, turmeric powder,Ginger and garlic paste, salt to taste,Tandoori Masala and 1 tbsp of oil.
• Then mix it nicely, once the mixture is ready then add the chicken pieces into it and marinate it nicely and keep it aside for 25-30 minutes.
• Then take a Pan/Tawa and add some oil and butter  into it, once oil is hot then place the marinated chicken pieces into the pan.
• Cook it with medium flame from both the aside properly until you get nice golden brown co lour,cook for 10-12 minutes.
• Once it done then switch off the flame and keep the cooked tandoori chicken into a big bowl.
• Know heat the charcoal until its red in co lour.
• In a bowl where the tandoori chicken is placed, keep a small steel glace and place the charcoal in it and add some oil in it then cover the lid and keep it for 5 minutes.
• Then garnish the tandoori chicken with Onion,lemon and coriander leaves.
• Your Tawa Tandoori Chicken is ready to eat , served hot and enjoy your delicious Stater.

Chicken 65

 

Chicken65

INGREDIENTS :
  

• 400 gm Boneless chicken
• 3 tbsp Hung Curd
• 2 tbsp Red Chilli Powder
• 1 tbsp Turmeric powder
• 1 tbsp Black pepper powder
• Salt to taste
• 3 tbsp Corn flour
• 1 tbsp All-purpose flour (Maida)
• 3 tbsp  Curry leaves
• 1 cup Oil
• 1 tbsp Ginger and garlic chopped
• 3 nob Green chili (Chopped)
• 3 tbsp Tomato sauce
• 1 tbsp Soya sauce
• 1 tbsp Chilli powder
• 2 tbsp Ginger and garlic paste

INSTRUCTIONS :
 

• First add the chicken pieces into a mixing Bowl.
• Now add 3 tbs of curd, red chilli powder , black pepper powder, turmeric powder, salt, ginger garlic paste, corn flour , all purpose flour with the chicken pieces.
• Mix everything Properly with a spoon or using your hand and keep it in refrigerator for at least 30 minutes.
• For frying chicken, heat 1 cup of oil in a pan with medium flame.
• When oil is hot enough, add marinated chicken pieces into the pan and cook it from both the sides, once it is became golden brown in colour take out the chicken pieces and drain the excess oil into a kitchen tissue.
• Take another pan for preparing chicken 65 masala
• Add two tbsp of oil for heat.
• Add chopped ginger, garlic, green chilly, curry leaves and saute it in medium flame, until raw smell goes out.
• After that add tomato sauce, soya sauce, chilly powder and mix it properly (If required, you can add just salt and spices as per your taste )
• Mix everything for two to three minutes in medium flame.
• Finally add fried chicken 65 in this gravy and quickly tossed it in medium flame for 2-3 minutes until all the chicken pieces completely mixed into the gravy.
• Your chicken 65 is ready to serve.
• For garnishing, sprinkle some chopped curry leaves on top and server hot spicy chiken 65 with some sliced onions and tomato sauce .

Pahadi Chicken

 

Ingredients :-

• Boneless chicken medium cubes - 400 grams
• Fresh mint leaves - 10-12
• Fresh coriander leaves - 1/4 cup
•  Ginger -1 inches
• Garlic - 4-5 cloves
• Green chilies  - 2
• Cumin seeds - 1/2 teaspoon
•  Lemon juice - 2 tablespoons
• Oil 2 tbsp for greasing
• Carom seeds (ajwain) -  1/2 teaspoon
•  Turmeric powder -  1/4 teaspoon
•  Gram flour (besan) -  2 tablespoons
•  Mustard oil - 2 tablespoon
•  Hung yogurt  - 1/2 cup
•  Garam masala powder  - 1 teaspoon
•  Green cardamom powder  - 1/4 teaspoon
•  Dried fenugreek leaves (kasoori methi) powder  - 1/4 teaspoon
• Oil to grease
•  Butter for basting
•  Chaat masala  - 1 tbsp (to sprinkle)
•  Onion rings for garnish
• Green chutney to serve

Method :- 

•  Put mint leaves, coriander leaves, ginger, garlic, green chili, cumin seeds and ½ tablespoon lemon juice into a blender jar, add little water and grind to a thick and smooth paste.
•  Heat oil in a non-stick pan, add carom seeds, turmeric powder and gram flour, mix well and saute on low heat for 2 minutes or till the gram flour is fragrant. Transfer into a bowl and keep aside.
•  Heat mustard oil in the same pan till smoking point and set aside to cool.
• Take chicken cubes in a bowl, add 1 tbsp lemon juice and salt and mix well. Set aside to marinate.
• Take hung yogurt in another bowl, add coriander leaves paste, garam masala, green cardamom powder and fenugreek leaves powder and mix well.
•  Add the sauteed gram flour mixture and mix well. Add smoked mustard oil and mix.
• Add the marinated chicken cubes and mix well. Set aside to marinate for 30 minutes.
• Preheat oven to 200º C.
•  String on the chicken cubes on skewers, brush them with leftover marinade.
• Grease a baking tray with some oil, keep the skewers on the baking tray, keep the tray in the preheated oven and bake at 200º C for 15 minutes.  
• OR
•  Take a tawa heat 2tbsp of oil add marinated chicken pieces and fry it slowly with medium heat. If need you can cover the lid and cook.
• Tawa Fry properly from both the sides and serve hot.
•  Brush butter on top and sprinkle Chaat masala.
• Arrange the Pahadi Chicken on a serving platter and serve with onions rings and green chutney.

Chicken Afghani

 

Ingredients:

• Chicken – 1 kg (Preferably leg and thigh pieces)
• Onion (chopped) - 2 nobs
• Garlic Paste – 2 tsp
• Ginger Paste – 2 tsp
• Malai or Fresh Cream – 150 gms
• Hung Curd – 300 gms
• Dry Ginger Powder – 2 tsp
• Black Pepper Powder – 2 tsp
• Red Chilli Powder – ½ tsp
• Shahi Garam Masala Powder – 1 ½ tsp
• Kasuri Methi or Dry Fenugreek – 1 ½ Tbsp
• Cashew and Almond Paste – 4 Tbsp
• Ghee and Oil – 4 tbsp
• Salt – To taste
• Charcoal – 1 or 2 small pieces
• Mint Leaf – For Garnish

 Method :-

• Wash and clean the chicken pieces. Make some gashes or cut marks on the chicken pieces so that it can be cooked easily and flavor of marinade can go into it.
• Dry roast kasuri methi and keep aside.
• Take a big bowl and mix all ingredients except ghee, oil and charcoal.
• Add in roasted kasuri methi powder. Mix in very well.
• Now put the chicken pieces one by one and coat them with the marinade.
• Burn the charcoal till it turns red. Put it into a small bowl and pour 1 tsp ghee or oil in it. You will find smoke start coming immediately. Put this bowl inside the marinated chicken bowl and cover with a lid and then with a cloth. Keep as it is for 30 minutes. This process gives a very nice smokey flavor in the chicken.
• After 30 minutes remove the cover and take out the small bowl.
• Heat 2 tsp ghee and 2tbsp of oil in a kadai.
• Now start adding the chicken pieces into the wok. Arrange them in single layer. Keep the excess marinade aside.
• Cook the chicken till they are cooked and brown spot appears on all sides. You can see nice brown stripes on the chicken as we have put cut marks on them. Cook with the lid on and turn them from time to time.
• Take out the chicken pieces from the wok / kadai and keep aside.
• In the same wok / kadai add the chopped onion and saute it nicely till it become golden brown then add the marination masala and start cooking on low fire. When oil starts to separate add ½ cup of warm water in it. Let it come to a boil.
• Add the cooked chicken mix it well,then cover the lid and let it cook for 5 minutes with medium flame.
• After 5 minutes serve hot Garnish with mint leaf and red chili. Serve with any pulao / naan / kulcha /paratha/Rice.

Pepper Chicken

Ingredients :-

• Chicken - 500 gm
• Onion Chopped - 2 nobs
• Garlic - 10 pods
• Pepper - 2 tbsp
• Green Chili -2 jobs
• Turmeric powder -1/2 tbsp
• Salt as per taste
• Chili powder -1 tbsp
• Coriender Powder  -1 tbsp
• Tomato - 1 nobs chopped
• Curry leaves -2 string
• Lemon juice - 1 tbsp
• Oil
• Cardamom -2 nobs
• Clove - 2-3 nobs
• Cinnamon - 1 small piece
• Cumin seeds - 1/2 tbsp

Method :-

• Wash the chicken pieces properly,add lemon juice, turmeric powder,Salt and 1/2 tbsp of ginger and garlic paste then mix everything with chicken and marinate it and keep it aside(10-15 mints)
• Now for Masala ,add garlic cloves, green chili, black pepper into a blender, make it half crushed and keep it aside.
• Add oil to a hot pan,then add cumin seeds,clove, cinnamon, cardamom allow them to Sizzle.
• Add onions and fry till it became turn golden.
• Now add Marinated chicken into it and fry it nicely with medium flame.
• Once chicken start changing colour,then add crushed garlic and black pepper. Then mix it properly and cook it for 2 mints.
• Now add cumin powder,chili powder,if needed turmeric powder,Salt and chopped tomatoes then mix everything properly  
• If needed add little water, cover the lid and cook it with medium flame.
• After 5 mints remove the lid mix the chicken add curry leaves and then again cover the lid and cook it for 5-7mints.
• After 5 mints remove the lid and  cook for 2-3 minutes. 
• Now fry the chicken with out lid with low flame till the moisture dries up.
• Now our Yummy Pepper Chicken is Ready to eat. 
• Serve hot with Rice and dal as a side dish and enjoy.

Chicken Chaap

Ingredients :-

• Chicken full leg pieces - 700gm
• Kashmir red chili powder - 2 tbsp
• Turmeric powder - 1 tbsp
• Salt as per taste
• Curd (yogurt) - 1 cup
• Ghee/Butter - 1/2 cup
• Refined oil
• Ginger and garlic paste - 2 tbsp
• Onion paste - 2 nobs
•  Poppy seeds - 2 tbsp
• Cashew nut - 2 tbsp
• Melon seeds - 2 tbsp
• Roasted Gram Flour - 2 tbsp
• Biriyani Masala - 1tbsp
• Saffron (kesar) -pinch(soaked into Hot milk)
• kewara water - 1 tbsp

Method :-

• Wash the chicken properly and put some cut into it so that marination will go inside properly.
• Take the chicken pieces into a bowl and add curd,Onion paste,ginger and garlic paste marinate the chicken nicely and keep it aside.
• Now take  soaked Poppy seeds,Cashew nuts,Melon seeds(before 1 hour you have to soak it in water) add put it into the blender and make a fine paste then keep it aside.
• Now add the Poppy seeds,Cashew Nuts,Melon seeds paste into the chicken,then add roasted gram flour, Biriyani masala,chili powder, kewra water,salt,turmeric powder,saffron soaked with milk, add everything all together and mix nicely with chicken pieces so that chicken has to well coated with masala and keep it into the refrigerator for 1-2 hours(you can keep it for over night).
• After 1-2 hours keep a pan/kadai for heat adding with 1/2 cup of oil and 2 tbsp ghee.
• Once oil is hot add marinated chicken chicken pieces(remove excess masala add only chicken pieces) one by one and fry it with medium flame from both the site till it became golden brown in color.
• Once it's done remove it to a plate and keep it aside,you have to repeat the same process and fry all the marinated chicken pieces and keep it aside.
• Now in the another pan add little more oil with ghee,once its hot the add all the excesses marinated Masala.
• Mix the Masala properly and cook it nicely ,once Masala start living oil add little water 1/2 cup and mix it .
• Now add the fried chicken pieces in to the Masala gravy,slowly mix it then cover the lid and let it cook for another 10 mints with medium flame,in between you have to remove the lid and mix once.
• After 10 mints switch off the flame rest it for 5 mints then serve hot with Roti/Nan/Paratha and enjoy.  

Mint Chicken/Pudina Chicken

Mint Chicken

Ingredients :-

• Chicken - 500 gm
• Onion - 2 nobs Finely chopped
• Ginger and Garlic Paste - 2 tbsp
• Turmeric Powder - 1/2 tbsp
• Chili Powder - 2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Garam masala powder - 1 tbsp
• Tomato pure - 1 cup
• Salt as per taste
• Oil 
• Ghee/butter - 1 tbsp
• Curd - 2 tbsp
• Cinnamon stick - 1 small piece
• Cardamom - 2 nobs
• For Mint/ Pudina paste :-
• Mint - 1 bunch
• Green chili - 2 nobs
• Coriander leaves - 1/4 cup

Method :-

Chicken Marination:-

• Wash the chicken pieces nicely then add 2 tbsp of curd,1 tbsp of ginger and garlic paste,1/2 tbsp of turmeric powder,salt,1 tbsp of chili powder into the chicken and mix it well then keep it aside for 15 minutes.

Mint Paste :-

• wash the Mint leaves and coriander leaves nicely and chopped it,then add it into the blender with green chili and blend it nicely to make a thick paste and keep it aside.*don't add water into the paste.

Lets start Cooking :-

• Take a pan add 1 tbsp oil and 1/2 tbsp of ghee,once oil is hot add the marinated chicken,saute it nicely, cover the lead and cook it till became tender and dry.
• Once the chicken remove all the water and became dry  then remove it from the pan and keep it aside.
• In the pan add little more oil and little ghee into it once oil is hot add the cinnamon stick and cardamom and saute it for a minutes.
• Now add the chopped onions and saute it nicely it became golden in color,then add the ginger and garlic paste and saute it nicely till raw smell go out with medium flame.
• Then add the chili powder,turmeric powder,cumin powder,coriander powder and mix it nicely and saute it for 2 minutes.
• Now add the tomato puree into it and add the salt mix it nicely and cook it for some time till the masala is ready.
• Once masala start leaving oil into the masala then add the fried chicken into it and mix it nicely and cook for 2 minutes.
• Then add the mint paste into the chicken and mix it well  and cook it nicely for 5-7 minutes cover with lid.
• After 7 minutes add the garam masala powder and squeeze 1/2 lemon into the chicken and mix it well , again cook it for 5 minutes with medium flame.(if you want gravy you can add little water into the chicken )
• After 5 minutes our Mint Chicken is ready to eat,switch off the flame and rest the chicken gravy for 5 minutes.
•  Serve Mint Chicken with plain white rice or Roti /Nan and enjoy.

Chicken Masala

Chicken Masala

Ingredients :-

• Chicken - 500 gm
• Onion Chopped - 2 nobs
• Ginger and Garlic Paste - 2 tbsp
• Tomato puree - 1 nobs
• Curd - 2-3 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Coriander powder - 1/2 tbsp
• Garam Masala Powder - 1 tbsp
• Salt as Per taste
• Kasturi Methi - 1 tbsp
• Oil
• Dry red chili - 2 nobs
• Cumin - 1/2 tbsp
• Cinnamon stick small piece
• Clove - 2 nobs
• Cardamom - 2 nobs

Method :-

• Wash the chicken pieces properly and keep it aside.
• Take a pan add some oil,once oil is hot add the cumin,clove,cinnamon,cardamom and saute it for few minutes.
• Now add the finely chopped Onions and saute it nicely till it become golden brown.
• Then add the ginger-garlic paste saute it till the raw smell go out with medium flame.
• Then add the chili powder,cumin powder,coriander powder,turmeric powder and mix it properly for 2 mints.
• Now add the tomato puree,salt and if needed you can add little water also and cook the masala nicely till the raw smell go out.
• Once the masala start living oil on top add the chicken pieces into it and mix it properly,cover the lid and cook it for 5 minutes.
• After 5 minutes remove the lid and mix the chicken properly,then add the kasturi methi, curd,dry red chili into it and mix nicely with low flame.
• After few minutes cover the lid and cook the chicken till it cook nicely and tender for 6-10 mints with medium flame.
• If you want you can add little water but don't  add more ,we want thick masala gravy.
• After 10 minutes your Chicken Masala is ready so,finally add the garam masala powder into the chicken and give it a good mix,then switch off the flame and give rest for 5 minutes to the chicken Masala.
• Now your Chicken Masala is ready to eat,serve hot with Roti/Paratha/Naan and enjoy.

Chicken Do Pyaza

Chicken Do Pyaza

Ingredients :-

• Chicken - 1 kg
• Onion - 2 big sized chopped finely
• Onion - 2 medium sized cut into big cubes or pieces
• Ginger and Garlic -  2-3 tbsp 
• Tomato Pure - 1 cup(no of 2 big sized tomato)
• Chili Powder - 1 tbsp
• Turmeric powder - 1 tbsp
• Coriander powder - 1 tbsp
• Cumin powder - 1 tbsp
• Garam masala Powder - 1 tbsp
• salt as per taste
• Curd - 1/2 cup
• Kasturi methi - 1tbsp
• Coriander leaves - 1tbsp chopped
• Green Chili - 2 nobs
• Fresh Cream - 2 tbsp
• Oil - 3-4 tbsp
• cinnamon stick - 1 small piece
• Bay leave - 1 nobs
• clove - 2-3 nobs
• cardamom - 2-3 nobs

Method :-

• Wash the chicken pieces nicely and keep it aside.
• Take a pan add oil into it,once oil is hot add, bay leaf,clove,cardamom,cinnamon and saute it for 2 minutes.
• Then add the chopped onions and saute it nicely till it become golden brown in color.
• Once onion become golden brown then add the ginger garlic paste and saute it nicely till the raw smells go out.
• Now add the chili powder,turmeric powder,cumin powder,coriander powder into it and give it a good mix for few minutes.
• Then add the tomato pure into it,add salt and let it cook for few minutes,once it start leavening oil make the flame slow and add the curd into the masala and mix it nicely.
• Now add little water if needed then cook the masala with medium flame nicely till it leaves oil in top.
• Once it start leaving oil from Masala then add the chicken pieces into it and mix it nicely.
• Then cover the lid and cook it for 5-7 minutes,after 5 mints  remove the lid and add cube sized onion pieces,green chilies and mix it nicely.
• Then cover the lid and cook the chicken for 10 minutes till the chicken became tender and cook nicely.
• After 10 minutes remove the lid and mix well, if required add little water and cook again for few minutes.
• Now add Kasturi Methi , fresh cream and give it a good mix then cook it for 5 mints.
• your Chicken Do Pyaza is ready,you can adjust the water level accordingly to make thick consistency.
• Finally add some chopped coriander leaves and give it a mix  then serve hot with Rice/Roti/ Paratha as per your choice and enjoy your food.

Chicken Changezi

Ingredients :-

• Chicken - 1 kg
• Ghee - 3-4 tbsp
• Oil - 3-4 tbsp(optional)
• Onion - 2 nobs 
• Ginger and Garlic Paste - 2 tbsp
• Cashew nuts - 5-6
• milk - 1/2 cup
• Tomato pure - 1/2 cup
• Red chilly Powder - 1 tbsp
• Coriander Powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Turmeric powder - 1/2 tbsp(optional)
• Garam Masala powder - 1 tbsp
• Chaat Masala - 1 tbsp
• Salt as per taste
• Kasturi Methi - 1 tbsp
• Fresh Cream - 3-4 tbsp
• Green Chilly - 2 nobs

Marination :-

• Ginger and Garlic Paste - 1 tbsp
• Curd - 1/2 cup
• salt as per taste
• Lemon juice - 1 tbsp
• Red chilly powder - 1 tbsp

Method :-

• First we will do the chicken Marination,Before that wash the chicken pieces nicely.
• In a bowl add the chicken pieces,curd,lemon juice,salt,chilly Powder ,Ginger and Garlic Paste and mix it very nicely and keep it aside for 30 minutes.
• Then heat 1 tbsp of oil in a pan ,add sliced onion and cashew nuts and saute it for few minutes till onions turn golden in color.
• Then remove from pan and allow it to cool down,after it cool down grind it to make a smooth paste and keep it aside.
• In the same pan add little ghee and add the marinated chicken pieces and fry it nicely till it turns dry and golden brown in color.
• Then transfer the fried chicken pieces into a bowl and keep it aside.
• Again In the same pan add ghee and oil(here you can add only Ghee) ,once ghee and oil is hot,add the ginger and garlic paste and saute it for few minutes till the raw smell go.
• Then add the tomato puree and stir it for few minutes,now add the onion paste,chili powder,coriander and cumin powder,little turmeric powder,salt ,green chili and stir it very nicely for few minutes.
• Once it start living oil then add the Milk  into it and stair it and let it cook for few minutes(3-4 minutes).
• Then add the fried chicken into the gravy and give it a good mix.
• Now add the chat masala and Garm masala powder,kasturi Methi into it and mix it nicely,let it cook with medium flame for so minute .
• Finally add the fresh Cream into the chicken gravy and give it a good mix and allow chicken to cook in medum flame till its well done.
• Now our Chicken Changezi is ready to eat. Serve hot with Roti/Nan/Paratha as per your choice and enjoy.

Chicken in Creamy White Sauce

Ingredients :-

• Chicken - 500 gm
• Onion - 3 nobs big sized
• Curd - 1/2 cup
• Milk - 1/2 cup
• Black pepper - 1 tbsp
• Fresh Cream - 1 cup
• Cashew Nuts - 10-12 nobs
• Oil - 3-4 tbsp
• Ghee - 2 tbsp
• Ginger and garlic paste - 2-3 tbsp
• Tomato Pure - 1/2 cup
• lemon juice - 1 tbsp
• Clove - 2-3 nobs
• Cardamom - 2-3 nobs
• Salt as per taste
• Chat Masala - 1 tbsp
• Garam Masala Powder - 2 tbsp 
• Black Pepper Powder - 1 tbsp
• Kasuri Methi - 1tbsp

Method -

• Wash the chicken pieces with water and keep it aside for marination.
• Take the chicken pieces into a big bowl for marination,then add 1 tbsp of lemon juice,1 tbsp of ginger and garlic paste, 2 tbsp of curd, 2-3 tbsp of fresh cream, 1/2 tbsp of Garam Masala power, 1/2 tbsp of chat Masala, salt. Then mix it well and keep it in fridge for half an hour. 
• For Masala preparation, take sliced onions and cashews fry it with little oil, till the onions are golden brown then keep it aside and let it became cold.
• Take the fried onions and cashews and put it in blender, add half cup of milk and blend it nicely to make a smooth Masala paste and keep it aside.
• Take a pan, add two t bps of oil , once oil is hot then add the marinated chicken pieces and fry it with medium flame till it became fry from both the sides and Masalas became dry.
• Once chicken pieces became golden brown in color then remove it to a plate and keep it aside. 
• In the same pan add another 2 tbsp of oil, once oil is hot, add cardamon, clove and saute it for a minute.
• Add ginger garlic paste into it and saute it till the raw smell go, then add the onion paste , tomato puree into it and mix it nicely for few minute.
• Add curd , salt, Garam Masala power, chat Masala, 1 tbsp of black pepper power and mix it nicely and let it cooked until it leaves oil inside.
• Once Masala cooked properly add little water and fried chicken pieces, fresh cream into it and mix it properly and let it cook for another 5 to 10 minute with medium flame.
• Once chicken cooked nicely and gravy became thick as per your requirement, then add little kasoori methi and mix it, then finally add 2 tbsp of ghee on top and switch off the flame, cover the lid and keep it for few minutes.
• Now your delicious chicken in creamy white sauce is ready to eat, serve it hot with chapati, roti,Nan or as per your choice and enjoy :)