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 Dry

Ingredients :-

• Chicken(Chopped to cubes with bone) - 500 gm
•  Onion(chopped) - 1 nobs
• Garlic (minced ) - 2 tbsp
• Ginger (grated ) - 2 tbsp
•  Green Chilies , chopped - 3 nobs
• Tomato (chopped) - 1 nobs
• Salt as per taste
•  Lemon juice  - 2 tbsp
•  Curry leaves - 2 tbsp
• Coriander Powder (Dhania) - 2 tbsp
•  Turmeric powder (Haldi) - 1/2 tbsp
• Sunflower Oil , to cook
• Whole Black Peppercorns ( freshly crushed) - 3 tbsp
• Coriander (Dhania) Leaves , chopped - 1/2 cup
• Cinnamon stick - 1 small pieces
• Clove - 4 nobs

Method :-

• To begin making Pepper Chicken dry Recipe, take a big bowl and marinate the chicken pieces with turmeric powder, ginger garlic paste,  salt and lemon juice, mix and keep refrigerated for 30 minutes.
• Heat oil in a deep frying pan, once the oil is hot, temper the oil with cinnamon stick, cloves and 3/4 portion of curry leaves and saute it for about 30 seconds.
• After 30 seconds, add the chopped onions and saute till they turn golden and start to caramelize.
• Once the onions are starting to brown, immediately add chopped green chilies and marinated chicken,chopped tomato saute it for about 5 minutes.
• Add coriander powder and crushed pepper, mix well and cook on low flame until the curry comes together from sides of the pan.
• Stirring, intermittently sprinkle water as and when required. This will take about 5 to 7 minutes.
• Add about 1/4 cup water, once water starts boiling, reduce the heat and cover. Cook until the chicken is tender and cooked.
• Once the chicken is soft cooked, open the lid and stir on medium heat till the moisture evaporates .
• Sprinkle chopped 3/4 cup of coriander and cook for 2 minutes.
• Before serving garnish with 1 teaspoon crushed pepper, 1 teaspoon lemon juice and remaining coriander leaves.
• Serve Andhra Pepper chicken with white Rice/Roti or Paratha and enjoy!!!

Mustard Chicken gravy

 Mustard Chicken Gravy

Ingredients:- 

• Boneless Chicken - 500 gm
• Ginger and garlic paste - 1 tbsp
• Chili powder - 2 tbsp
• Turmeric Powder - 1 tbsp
• Salt as per taste
• Lemon juice - 1 tbsp
• Oil for cook
• Mustard seeds - 2 tbsp
• Cumin Seeds - 1 tbsp
• Garlic cloves - 6-7 nobs
• Small piece of Ginger
• Green chili - 2 nobs
• Onion thinly chopped - 1 nobs
• Tomato puree - 2 nobs
• Dry red chili - 1 nob
• Panch Foran - 1 tbsp

Method :-

• First wash the chicken pieces nicely add little turmeric powder,salt,lemon juice and the ginger garlic paste ,then mix well and keep it aside for 10 mints.
• Now we will prepare the masala paste.so,take the blender add ginger,garlic clove,mustard seeds,cumin seeds then add little water and blend it well to make a very smooth paste and keep it aside.
• keep a pan on the flame add 2 tbsp of oil,then add marinated chicken pieces and dry fry it with medium flame for 5  minutes.
• Then remove fried chicken into a plate and keep it aside.
• Again In the same pan add 2-3 tbsp of oil,once oil is hot add dried red chili and panch foran.
• Once it start crackling then add chopped onions and saute it nicely,once it became transparent add the tomato puree and saute it adding with chili powder and turmeric powder with medium flame.
• Once tomato well cooked add the mustard masala paste into it and mix well with medium flame for 5 minutes.
• Then add add the fried chicken pieces,green chili  into the masala and mix it nicely.
• Then add 1 glass of water for gravy and cover the lid ,then let it cook for 5-7 minutes.
• Once gravy became thick as per your requirement then switch off the flame.
• Finally sprinkle some fresh chopped coriander leaves and serve hot with plain white rice/Roti then enjoy.

One-Pot Chicken Curry

Ingredients :-

• Chicken - 500 gm
• Onion - 3 big sized
• Ginger and Garlic paste - 2 tbsp
• Tomato - 1 big sized(chopped)
• Oil - 3-4 tbsp
• Salt - As per taste
• Chili Powder - 2 tbsp
• Turmeric Powder - 1 tbsp
• Curd - 2 tbsp
• Ga ram Masala Powder - 1 tbsp
• Bay leaf - 1 nobs
• Cardamom - 2 nobs
• Cinnamon - 1 small pieces
• Black pepper - 1/2 tbsp
• water as per requirement
• Coriender Leaves(chopped) - 1 tbsp(optional)

Method :-

• Wash the chicken pieces properly and keep it aside.
• Chop onions into slices, take half of onions and fry it till golden brown and keep it aside.
•  Take a vessel , add chicken with all spices ( Sliced onions, ginger garlic paste, chili power, turmeric power, salt,chopped tomatoes, oil, curd, gar am masala ) and mix everything well and marinate it for 30 minutes.)
• Take pressure cooker, switch on the flame, once it is hot, add little oil. Once oil is hot, add bay leaf, cinnamon, cardamom and saute it.
• Then Add marinated chicken   and add little water (as per your gravy requirement) and mix everything properly .
• Then cover the Pressure cooker lid and allow it for 2 whistle and after whistle wait for some time till it cool down .
• Finally Open the lid mix it well (if you want you can add little chopped Coriander leave in to it )  and your One-Pot Chicken Curry is ready to eat.
• Serve hot with Rice or roti and enjoy.

Ghee Roast Chicken

Ingredients :-

• Chicken - 500gm
• Curd - 1/2cup
• Lemon juice - 2tbsp
• Chilli powder - 1tbsp
• Turmeric powder - 1tbsp
• Salt as per taste 
• Ghee as per requirement
• Cumin seeds - 1tbsp
• Fennel seeds - 1tbsp
• Black pepper - 1tbsp
• Dry Red chilli - 3-4no
• Garlic cloves - 8-10no
• Tamarind Juice - 2tbsp
• Onion - 1/2 cup chopped (optional)
• Curry leaves - 1 strings

Method :-

• Wash the chicken properly and keep it aside.
• Then we will marination, so take the chicken in to a bowl then add the curd,turmeric powder, lemon juice,salt and chili powder then mix it properly and keep it aside for 2-3 hours.
• Take a pan and switch on the flame, when pan is heat add the cumin seeds,black pepper, Dry red chilli,fennel seeds and saute it for few mints. be care full don't burn the spices.
• Then remove the all spices in to a blender, add garlic cloves,tamarind juice in to it and blend it nicely to make a fine paste and keep it aside.
• Then take a pan add 2tbsp of ghee, when ghee is hot add the marinated chicken into it and let it saute for few minutes till the chicken should dry and absolved all the moisturizer.
• Then remove the chicken in to a bowl and keep it aside.
• In the same pan add little more ghee and let it be heat.
• when Ghee is hot then add the chopped Onion and saute it for few minutes till the onions are transparent.
• Then add the masala paste into the pan and saute it for few minutes then add the cooked chicken in to it then mix it nicely and add the curry leaven on top and let it cook for 5-10 minutes with medium flame with lid. if you need you can add little water into it.
• After 10 minutes check it and let the chicken to dry then switch off the flame and your Ghee roast chicken is ready to eat.
• serve hot with rice or roti and enjoy.