CHICKEN STEW RECIPE (RECIPE BOX) - HEALTHY CHICKEN STEW - CHICKEN STEW CURRY RECIPE

Latest Grilled Pineapple BBQ Chicken Kabobs - Grilled Chicken Kabobs

Beef Tikka Boti in Pan

1. 500 g Beef Cut 1-2 inches,
   1 tbsp ginger garlic paste,
   1/2 tsp salt,
   2 tbsp yogurt,
   50ml of water,
   Others:

   1 tsp Kashmiri red chili powder,
   1 tbsp gram flour,
   1 tsp red chili powder,
   1 tbsp oil,
   1 tbsp butter,
   1/3 tsp turmeric powder,
   1/3 tsp garam masala powder,
   1 tsp Kasuri methi,
   1 tbsp yogurt,
   1/2 tsp cumin powder,
   1/2 tsp black pepper powder,
   1 tbsp lemon juice,
   1/2 tsp salt,
   coal for a smoky flavor,

Step 1= Take a Pressure Cooker and put beef then add ginger garlic paste, salt, yogurt, water and mix well then cover with the lid and cook for 8-9 minutes on high flame after that remove the lid and dry complete water and keep set aside,

Step 2= Take a bowl and add red chili powder, flour, Kashmiri red chili powder, turmeric powder, garam masala powder, Kasuri methi, yogurt, cumin powder, black pepper powder, lemon juice, salt and mix well then add cooked beef meat and mix until combined well.

Step 3= Take a pan add oil and butter and heat it on low flame then add mixed mutton pieces one by one and cook after one minute change the direction and cook until its color golden brown then put some foil piece and keep in the center then put burn the coil and pour 2 drops of oil and cover with a lid for 5 minutes and steam on low flame. Now your recipe ready to eat.

Chicken Seekh Kabab Recipe

Ingredients,

1. Boneless Chicken 500g (chopped),
2. Crushed Black Pepper 1/2ts,
3. Onion 1 Medium Size (chopped),
4. Butter/Ghee 1tbs,
5. Garlic 1-1/2ts (paste),
6. Green Chillies 5-6 (paste),
7. Salt 1-1/2ts,
8. Red Chilli Flakes 1ts,
9. Coriander Seeds 1ts (crushed),
10. Green Coriander 50g (crushed),
11. Cumin Seeds 1/2ts (paste),
12. Ginger 1 ts (paste),

Description,

Step 1= In Chicken add black pepper, onions, garlic paste, green chilli paste, red chilli flakes, salt, coriander seeds, green coriander, cumin seeds and ginger paste and mix well until combined properly. And keep refrigerating for 30 minutes.

Step 2= Grease your hands with oil, take a mixture and make kebabs on metal skewers. In a frying pan, add oil and fry on low flame until well cooked. To store: half cook seeks kebabs & freeze (up to 1 month). Chicken seekh kebab is ready to eat and serve with sauce or ketchup.

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Black Pepper Chicken Recipe

Ingredients,

1. Chicken 1/2 Kg,
2. Oil 1/2 Cup,
3. Yogurt 1 Cup,
4. Ginger Garlic Paste 1 tsp,
5. Onion 1 (Chopped),
6. Fresh Cream 2 tbsp,
7. Ginger 1/2 inch (Chopped),
8. Green Chilli 2,
9. Black Pepper 1 tsp (Crushed),
10. Cumin Powder 1 tsp,
11. Green Coriander 1 tsp (Chopped),
12. Salt 1/2 ts,

Description,

Step 1: Take a big pan and add oil and onion and fry it on medium flame until it becomes into light pink color. After that add some portion of water and then add Ginger Garlic Paste and salt and lightly fry it on medium flame and then add Chicken and stir it and saute it on medium flame until it becomes into white color. After that add 1/2 cup water and stir it and cover it with lid and cook for 5 minutes on medium flame.

Step 2: Remove the lid and then saute it and add Yogurt and then stir it and add Black Pepper, Cumin Powder and cook it on a medium flame for 2 minutes. After that cover with lid and cook for 10 minutes on medium to low flame.

Step 3: After that remove the lid and then stir it and then add fresh cream and stir it and then garnish Ginger, Green Coriander, Green Chilli and cover it with lid and turn off the flame. After 1 minute remove the lid. Now your Black Pepper Recipe ready to eat. Serve it with your family and guests and enjoy it.

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Highway Chicken Karahi

Ingredients,

1. Chicken 1 kg,
2. Dried Fenugreek Leaves 1 tsp,
3. Salt 1 tsp,
4. Tomato 4 (Chopped),
5. Oil 1/2 Cup for Karahi,
6. Lemon Juice 2 tbsp,
7. Cumin 1 tbsp,
8. Coriander Seeds 1 tbsp,
9. Green Chilli 12,
10. Ginger 1 tbsp (Chopped),
11. Green Coriander 2 tbsp (Chopped),
12. Garam Masala Powder 1 tsp,
13. Ginger Garlic Paste 2 tbsp,
14. Oil 2 Cup for Chicken Fry,
15. Chaat Masala 2 tbsp,
16. Coal 1 (Optional),

Description,

Step 1= Take a big pot and add Cumin, Coriander Seeds and slightly roast it and then take a grinder jar and grind it then add it into Chaat Masala, Garam Masala Powder, Dried Fenugreek Leaves and mix it well and saute it.

Step 2= Now take a karahi and add 2 cup oil (only for frying) on medium flame and then add chicken and fry it until it becomes lightly brown from all sides and stir it and cover the lid and cook for 10 minutes on medium flame. After that remove the lid and dish out the chicken and add Green Chilli on that remaining oil and fry it on medium to low flame with cover for 2 minutes. After that Remove lid and dish out the chillies.

Step 3= Now add Ginger Garlic Paste, Tomatoes, salt and stir it and add fried chicken and mix it well and cover it with lid and cook it for 10 minutes on medium flame.

Step 4= After that remove lid and add Masala, Lemon Juice, chopped Ginger, Green Coriander, fried green chilli and mix it well and cover with the lid and cook for 5 minutes on very low flame. Now turn off flame and put it in serving dish and serve it.

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Restaurant Style Chicken

Ingredients,

1. Boneless Chicken, cut into cubes- 500 gms,
2.  Ginger Garlic paste- 2 tsp,
3.   Tomatoes, chopped- 4 small (200 gms),
4.  Onions, finely chopped,
5. 1 big (100 gms), 
6. Coriander, chopped for garnish,
7.  Green Chillies, cut into big pieces,
8. 3 nos - Ginger, julienned- 1 tbsp,
9.  Turmeric Powder- 1/4 tsp,
10. 3 tbsp Other Ingredients,
11.  Cumin seeds- 3/4 tsp,
12. Crushed Black Pepper- 1/4 tsp,
13.  Red Chilli Powder- 1 tsp,
14.  Coriander Powder- 1 tsp,
15.  Garam Masala Powder- 1/2 tsp ),
16.   1 tsp - Whisked Curd or Yogurt,
17.  Dry Fenugreek Leaves, dry roasted & powdered,
18. Salt 1 tsp,
19.  2 tbsp - Fresh Cream- 4 tbsp,
20.  Oil- 4 tbsp,

Description,

Step 1= Clean & wash the chicken fillets and pat dry and  Cut into one-inch cubes. Chop the onion, tomatoes, and coriander leaves, ake the paste of ginger, and cut the green chillies into small pieces. Dry roast and powder the Kasuri Methi (Dry Fenugreek leaves) and keep set aside.

Step 2=  Take a flat pan and add oil and heat up then add ginger garlic paste and stir it on low heat for 1 minute and add the chicken cubes along with salt and mix it well and fry on high to medium heat for 4 minutes. Take it out and set aside.

Step 3= Heat the oil in the same pan and add the chopped onions and fry it on medium heat for 5 minutes until it becomes light brown. Then add the chopped tomatoes & salt and mix it well and cook on a medium flame for 4 minutes until it becomes soft. And add the Turmeric, Red Chilli, Coriander powders, and mix it well and add a splash of water. and cook for around 3 mins on medium to low flame until oil become separates. Then add the fried chicken cubes and stir it on a medium flame for 5 minutes until the water becomes dry and the chicken starts to leaves the oil. Now switch off the flame and add the whisked curd/ yogurt and mix it well and cook on low flame for 2 minutes until oil starts to separates.  Add some portion of water and mix it well and put the lid and cook on low flame for 8-9 minutes till the chicken is tender and oil separates. then add the crushed black pepper, garam masala powder, and roasted & powdered Kasuri Methi. Mix well and cook for another 2-3 mins. - Now add all remaining ingredients and mix it well and cook for some while. Garnish with chopped coriander and cover the lid for some while. Now your recipe ready to eat. You can serve now.

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Chicken Jalfrezi

Ingredients,

1. Oil 1 tbs,
2. Ande (Eggs) 2 with salt & pepper,
3. Oil 1 tbs,
4. Shimla Mirch (Capsicum) Julienne 1,
5. Pyaz (Onion) Julienne 1,
6. Oil 2-3 tbs,
7. Adrak lehsan paste (Ginger garlic paste) 2 tsp,
8. Boneless chicken Julienne ½ kg,
9. Lal Mirch powder (Red chili powder) 1 tsp,
10. Haldee powder (Turmeric powder) ½ tsp,
11. Kali Mirch (Black paper) Crushed ½ tsp,
12. Dhania powder (Coriander powder) ½ tsp,
13. Tomato ketchup 4 tbs,
14. Tomato paste 2 tbs,
15. Soya sauce 1 tbs,
16. Garam masala powder (Whole spice powder) ½ tsp,
17. Zeera powder (Cumin powder) ½ tsp,
18. Namak (Salt) ½ tsp or to taste,
19. Tamatar (Tomato) Deseeded & Julienne 1,

Description,

-In a frying pan, add oil and pour the whisk eggs, make an omelet, set aside and cut into cubes. -In a wok, add oil, capsicum, and onion, sauté for a minute, set aside. -In a wok, add oil and ginger garlic paste and boneless chicken, sauté until it changes color. -Add red chili powder, turmeric powder, black pepper crushed, coriander powder and give it a good mix. -Add tomato ketchup, tomato paste, and soya sauce and mix. -Add whole spice powder, cumin powder, salt and mix well. -Add tomato (deseeded), sautéed vegetables, and omelet cubes, mix well. -Chicken Jalfrezi is ready, serve with rice.

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Sizzling Chicken Manchurian

Ingredients,

1. 1. Chinese Red Chili Paste,
   2. Leshan (Garlic) cloves ½ Cup,
   3. Lal Mirch powder (Red chili powder) ½ Cup,
   4. Tomato ketchup 4 tbs,
   5. Safed Mirch powder (White pepper powder) 1 pinch,
   6. Namak (Salt) 1 pinch,
   7. Pani (Water) ½ Cup or as required,
   8. Oil 1 Cup,
   9. Sizzling Manchurian:
   10. Chicken boneless cubes 250 gms,
   11. Corn flour 1 tbs,
   12. Anda (Egg) beaten ½,
   13. Namak (Salt) ½ tsp or to taste,
   14. Safed Mirch powder (White pepper powder) 1 pinch,
   15. Cooking oil for frying,
   16. Cooking oil 2 tbs,
   17. Leshan (Garlic) chopped 1 tsp,
   18. tomato ketchup 4 tbs,
   19. Lemon juice 1 tbs,
   20. Sirka (Vinegar) 1 & ½ tbs,
   21. Cheeni (Sugar) 1 tbs,
   22. Namak (Salt) 1 tsp or to taste,
   23. Safed Mirch powder (White pepper powder) ¼ tsp,
   24. Chicken powder ½ tsp,
   25. Prepared Chinese red chili paste 2 tbs or to taste,
   26. Pyaz (Onion) cubes ½ Cup,
   27. Gajar (Carrot) slices ¼ Cup,
   28. Shimla Mirch (Capsicum) cubes ½ Cup,
   29. Adrak (Ginger) julienne 1 tbs,
   30. Tamatar (Tomato) cubes ½ Cup,
   31. Hara dhania (Fresh coriander) chopped 1 tbs,
   32. Pani (Water) ½ Cup or as required,
   33. Corn flour 1 tbs,
   34. Pani (Water) 1-2 tbs,
   35. Makhan (Butter),

Description,

For Chinese Red Chili Paste: -In chopper,add garlic,chop well & set aside. -In a bowl, add red chili powder, tomato ketchup, white pepper powder, salt, and water, mix well & set aside. -In a wok, add oil, chopped garlic, and fry until golden brown. -Now add prepared red chili paste, mix well and cook until oil separates (3-4 minutes) & set aside. -Can be store in an air tight container for up to 1 month on the shelf. For Sizzling Manchurian: -In a bowl, add chicken boneless cubes, cornflour, egg, salt, white pepper powder and mix well. -In a wok, heat cooking oil and fry chicken until light golden & set aside. -In a wok, add cooking oil, garlic, and mix well. -Add fried chicken cubes and mix well. -Add tomato ketchup, lemon juice, and mix well. -Add vinegar, sugar, salt, white pepper powder, chicken powder, and mix well. -Add 2 tbs of prepared Chinese red chili paste and mix well. -Add onion,carrot,capsicum,ginger,tomato,fresh coriander and mix well. -Add water and mix well. -In water, add cornflour and mix well. -Gradually add dissolve cornflour and cook until sauce thickens. -On the sizzling plate, add butter and let it melt, add chicken Manchurian and serve with fried rice.

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Chicken Cheese Cubes Recipe

Ingredients,

1. Chicken boneless cubes 300 gms,
2. Adrak than paste (Ginger garlic paste) 1 tsp,
3. Chili sauce 2 tsp,
4. Lal Mirch powder (Red chili powder) 3 tsp,
5. Mixed herbs 2 tsp,
6. Namak (Salt) ½ tsp or to taste,
7. Hara dhania (Fresh coriander) chopped 2 tbs,
8. Andy (Eggs) 2 + Doodh (Milk) 3 tbs,
9. Corn flour 2 tbs + Maida (All-purpose flour) 4 tbs,
10. Mozzarella cheese/Cheddar cheese cubes as required,
11. Bread crumbs as required,
12. Oil for frying,

Description,

In chopper, add chicken boneless cubes, ginger garlic paste, chili sauce, red chili powder, mixed herbs, salt, fresh coriander and chop until well combined & set aside. -In a bowl, add eggs, milk, and whisk well & set aside. -In a bowl, add cornflour and all-purpose flour, mix well, and set aside. -Take a mixture, grease the working surface with oil, spread the mixture and place mozzarella cheese/ cheddar cheese cubes, cover with the mixture, and make a ball. -Coat in cornflour + all-purpose flour mixture and make a square shape. -Now dip into beaten egg then coat in bread crumbs (makes 13-14) & freeze it for 2 hours. -In a wok, heat oil and deep fry until golden brown.

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Spicy Crispy Chicken Burger

Ingredients,

1. Chicken thigh pieces ½ kg (debone),
2. Water 3 Cups,
3. Namak (Salt) 1 & ½ tsp,
4. Sirka (Vinegar) 2-3 tbs,
5. Maida (All-purpose flour) sifted 3 Cups,
6. Chicken powder 1 & ½ tbs,
7. Leshan powder (Garlic powder) 1 tsp,
8. Lal Mirch powder (Red chilli powder) 1 tsp or to taste,
9. Water 1 & ½ Cup,
10. Cooking oil for frying,
11. Mayonnaise ½ Cup,
12. Hot sauce 2 tbs,
13. Tomato ketchup 2 tbs,
14. Mustard paste 1 & ½ tsp,
15. Namak (Salt) 1 pinch or to taste,
16. Chicken powder ½ tbs,
17. Paprika powder 1 tsp,
18. Namak (Salt) ¼ tsp or to taste,
19. Kali Mirch powder (Black pepper powder) 1 tsp,
20. Onion powder 1 & ½ tsp,
21. Zeera powder (Cumin powder) 1 tsp,
22. Lal Mirch powder (Red chilli powder) ½ tbs or to taste,
23. Leshan powder (Garlic powder) 1 & ½ tsp,

Assembling:

• Burger bun,
• Mayonnaise,
• Iceberg,
• Cheese slice,
• Jalapeno slices,

De

crispy chicken burger McDonald's

crispy chicken burger recipe

crispy chicken burger KFC

spicy chicken burger recipe

breaded chicken burger recipe

crispy chicken burger king

crispy chicken burger recipe by chef Zakir

juicy chicken burger recipe

Description,

 Prepare Crispy Chicken: -Pound chicken thigh pieces with the help of the kitchen hammer or meat mallet. -In a bowl, add chicken thigh pieces, water, salt, vinegar and mix well, cover & let it rest for 2-3 hours. -In a bowl, add all-purpose flour, chicken powder, garlic powder, red chilli powder and mix well. -In a separate bowl, add water. -Now coat marinated chicken pieces in dry flour mixture then dip into water and again coat in dry flour mixture. -In a wok, heat cooking oil & fry chicken on low flame until golden brown (approx. 7-8 minutes). Prepare Burger Sauce: -In a bowl, add mayonnaise, hot sauce, tomato ketchup, mustard paste, salt and whisk well. Prepare Spice Mix: -In a bowl, add chicken powder, paprika powder, salt, black pepper powder, onion powder, cumin powder, red chilli powder, garlic powder, cover and shake well. The spice mix is ready! Assembling: -Sprinkle prepared spice mix on both sides of crispy chicken pieces. -On burger bun, add mayonnaise, iceberg, crispy fried chicken piece, cheese slice, iceberg, jalapenos, prepared burger sauce and top with another bun. -Serve with potato chips & tomato ketchup!

Chicken Stew Recipe

Ingredients,

1. Chicken, curry cut pieces with bones- 500 gms,
2. For marination,
3. Salt-3/4 tsp,
4. Crushed pepper- 1/2 tsp,
5. Onions, fine chopped- 2 nos,
6. Dried red chilli, chopped- 1 no,
7. Green chillies, chopped- 2 nos,
8. Ginger garlic paste- 2 tsp,
9. Tomatoes, chopped- 2 medium,
10. Potatoes, diced- 2 medium,
11. Coconut milk- 200 ml,
12. Salt- 1/4 tsp,
13. Pepper powder- a pinch for seasoning,
14. Lemon juice- 1 tsp,
15. Coriander chopped- 2 tbsp,
16. Oil- 4 tbsp ,

Direction,

1. Preparation: - Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins.
2. Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves.
3. Peel and dice the potatoes. Soak it in water to avoid darkening
4. Prepare coconut milk or alternatively use store bought ready coconut milk.
5. Heat oil in a kadai or pan and add chopped onions.
6. Fry on medium heat for 3-4 mins till yellow (just soft) in color.
7. Add the chopped green chillies & red chillies, mix & fry for a minute.
8. Now add the ginger garlic paste, mix & fry for around 2 mins till the raw smell is gone.
9. Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned,
10. Put in the diced potatoes & chopped tomatoes and mix well. Add in 1/4 tsp salt and mix it again.
11. Cover & cook on low flame for around 3 mins till the tomatoes are soft.
12. Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft.
13. Once chicken is tender, season with a pinch of pepper and salt if required, add lemon juice & chopped coriander leaves.
14. Mix well and simmer for a minute or two.

Dahi Mirch Chicken

Ingredients,

1. Chicken, large pieces with bones- 500 gms,
2. To marinate with: - Salt- 1 tsp,
3. Turmeric Powder- 1/2 tsp,
4. Whole Spices:
5. Black Peppercorns- 10
6. Bay Leaves- 2
7. Onions, finely chopped- 2 medium
8. Ginger Garlic paste- 1.5 tsp
9. Whisked curd/Yogurt- 120 ml yogurt with 40 ml (around 4 tbsp) water whisked together
10. Green Chillies, thick chopped- 4
11. Spice Powders:
12. Pepper Powder- 1/2 tsp
13. Coriander Powder- 1/2 tsp
14. Garam Masala Powder- 3/4 tsp
15. Refined Oil- 3tbsp
16. Coriander Leaves, chopped- 3 tbsp

Direction,

1. Marinate the chicken with salt and turmeric powder and set aside for around 30mins.
2. Chop the onions, green chillies and coriander leaves.
3. Heat 3 tbsp oil in a wok or kadai.
4. Add the black peppercorns and the bay leaves. Give a stir and then add the chopped onions. Fry on medium heat for 7-8 mins till the onion is light brown in colour.
5. Add the Ginger Garlic paste and fry on low heat for 2 mins.
6. Now add the marinated chicken and fry/bhunno on medium heat for 5 mins. Fry till chicken is browned.
7. Add the Pepper Powder, Coriander Powder and Garam Masala Powder, give a mix and fry on medium heat for 3 mins.
8. Switch off heat and then add the whisked yogurt-water mixture. Mix well, switch on the heat and continue to cook on low heat for another 3 mins till oil separates.
9. Add the chopped green chillies, give a mix and add 100 ml water.
10. Cover and cook on low heat for 20 mins till chicken is tender.
11. Remove lid and add the chopped coriander leaves. Simmer for a few minutes.

Bhuna Chicken

Ingredients,

1. Chicken with bones- 500 gms,
2. To be marinated with,
3. Salt- 1 tsp, 
4. Turmeric powder- 1/2 tsp To dry roast & powder,
5. Coriander seeds- 1 tbsp,
6. Fennel seeds- 1/2 tsp,
7. Peppercorns- 1/2 tsp,
8. Cloves- 3,
9. Green cardamom seeds- 4,
10. Cumin seeds- 1 tsp,
11. Whole red chillies, halved- 2,
12. Chopped onions- 3 medium ( around 200 gms),
13. Ginger garlic paste- 1 tbsp,
14. Tomato purée- 3 medium tomatoes,
15. Whisked curd/yogurt- 3 tbsp,
16. Red Chilli powder- 1 tsp,
17. Chopped coriander leaves- 3 tbsp,
18. Salt- 1/2 tsp - Ghee,
19. 2 tbsp - Refined oil,
20. 3 tbsp

Direction,

1. Marinate the chicken with salt & turmeric powder, set aside for 30 mins
2. Heat 2 tbsp ghee in a pan and add the chicken pieces. Sear it on high heat for around 3-4 mins to seal the juices. Set aside.
3. Dry roast the whole spices in a pan for 3 mins on low heat.
4. Take it out on a plate to cool.
5. Grind it into a masala powder in a grinder/blender.
6. Blend 3 chopped tomatoes into a purée in a blender.
7. Chop the onions and the coriander leaves, whisk the curd/yogurt.
8. Heat oil in a kadai/pan.
9. Add the cumin seeds and the halved red chillies.
10. Give a stir and add the chopped onions.
11. Mix it well and add 1/2 tsp salt. Fry the onions on medium heat for 10 mins till brown.
12. Reduce heat to low and add the ginger garlic paste. Fry on low heat for 2 mins and then add the tomato purée. Mix and continue to fry it on medium heat for 2 mins till oil separates.
13. Add the fried chicken and mix and fry it on high heat for 1 min.
14. Now add the red Chilli powder and the roasted powdered masala/spice. Mix it well and bhunno/fry it on medium heat for around 3 mins. Add a splash of water to prevent it from burning.Continue to bhunno/fry on low heat for another 3 mins.
15. Reduce heat to low/switch off heat and add the whisked yogurt. Mix well and switch on heat on low. Continue to cook on low heat for 2 mins.
16. Mix and cover & cook on low heat for 10 mins. ( Give a stir after 5 mins)
17. Garnish with chopped coriander leaves, mix well and simmer for a minute or two.

Chicken Do Pyaza

Ingredients,

1. Chicken, curry cut pieces with bones- 500 gms,
2. Ginger garlic paste- 1 tsp,
3. Salt- 1 tsp,
4. Red Chilli powder- 1 tsp,
5. Curd/ Yogurt mix,
6. Whisked curd/yogurt- 3 tablespoons (tbsp),
7. Turmeric powder- 1/2 tsp, 
8. Red Chilli Powder- 1 tsp,
9. Coriander powder- 1.5 tsp,
10. Cumin powder- 1 tsp,
11. Onions, chopped- 2 small,
12. Ginger garlic paste- 1 tsp,
13. Tomato purée- 2 medium red tomatoes,
14. Green chillies, slit- 2 small,
15. Garam masala powder-1/2 tsp (Link to our Garam Masala,
16. Salt- a pinch - Kasuri Methi, roasted & powdered- 1/4 tsp,
17. Onion petals- 1 medium onion,
18. Tomato cubed- 1 medium tomato,
19. Coriander leaves, chopped- 2 tbsp,
20. Oil- 4 tbsp,

Direction,

Heat oil in a kadai and add the chopped onions. - Fry for around 10 mins till light brown.

- Add the ginger garlic paste and fry for around 2 mins till the raw smell is gone.

- Add the tomato purée. Mix and add a pinch of salt

. - Fry till oil separates.

- Lower heat and add the curd/yogurt masala mix. Mix well, stir & cook for 5-6 mins till oil separates.

- Now add the marinated chicken and fry on high heat for 2-3 mins.

- Add the garam masala powder and cook on medium heat for 5 mins.

- Add 1/2 cup water, cover and cook for 15 mins.

- Add onion petals, slit green chillies and cover & cook for 5 mins.

- Add roasted & powdered Kasuri Methi and cubed tomatoes and cook for 3 mins on low heat.

- Garnish with chopped coriander leaves.

- Serve hot with roti or rice.

Preparation,

 Marinate the chicken with items specified above. Set aside for 30 mins,

Chop the 2 small onions and take out petals of 1 medium onion,

 Make a purée of 2 medium tomatoes & cut one tomato into cubes,

Slit the green chillies and chop the coriander leaves, 

Chicken Changezi Recipe - Restaurant Style Murgh Changezi

Ingredients,

1. 1 kg Chicken cut in pieces,
2. For marination,
3. 1 tbsp ginger garlic paste,
4. 3 tbsp curds,
5. 1 tsp salt,
6. 1 tbsp lemon juice,
7. 1 tsp red chilly powder,
8. Masala,
9. 3 tbsp desi ghee,
10. 1/2 cup red onions sliced,
11. 5-6 Cashewnuts,
12. 1/2 cup milk,
13.  1 tbsp ginger garlic paste,
14. 1/2 cup tomato puree,
15. 1 tbsp coriander powder,
16. 1 tbsp chilly powder,
17. 1 tsp garam masala,
18. 3 tbsp dairy cream,
19. 1 tsp chaat masala,
20. 1 tsp dried methi leaves,
21. Salt as required,

Direction,

In a bowl of chicken, add curd, ginger garlic paste, lemon juice, salt, red chilli powder, give it a mix. Keep it aside for 15-20 minutes.

For Onion-Cashewnut Paste

Heat ghee in a wok, add onion, cashewnuts, fry them until the onions turn golden brown.

Let it cool down and then grind it into fine paste.

For Chicken Changezi

In the same vessel, fry the marinated chicken till it turns dry and golden brown.

Transfer it into a bowl.

Heat ghee in a wok, add the remaining ginger garlic paste, tomato puree, stir it on high flame and meanwhile add milk.

Heat ghee in a wok, add the remaining ginger garlic paste, tomato puree, stir it on high flame and meanwhile add milk.

Reduce the flame and add in the chicken, give it a mix.

Add onion-garlic paste, cream, salt, mix well and let the chicken cook till its well done.

Our Chicken Changezi is ready to serve.

Chicken Tikka Resha Kabab

Ingredients,

1. Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs,
2. Chicken tikka masala 2 tbs,
3. Lemon juice 2 tbs,
4. Chicken fillets ½ kg,
5. Cooking oil 2 tbs,
6. Bread slices 2,
7. Water 2-3 tbs,
8. Aloo (Potatoes) boiled & cubes 2 medium,
9. Pyaz (Onion) chopped 1 medium,
10. Hara dhania (Fresh coriander) chopped 2 tbs,
11. Podina (Mint leaves) chopped 1 tbs,
12. Hari mirch (Green chilli) chopped 1 tbs,
13. Namak (Salt) 1 tsp or to taste,
14. Garam masala powder 1 tsp,
15. Haldee powder (Turmeric powder) ½ tsp,
16. Lal mirch powder (Red chilli powder) 1 tsp or to taste,
17. Zeera (Cumin seeds) roasted & crushed 1 tbs,
18. Anday (Eggs) whisked 2,
19. Cooking oil for frying,

Direction,

-In a bowl,add ginger garlic paste,chicken tikka masala,lemon juice and mix well. -Add chicken fillets and mix well,cover & marinate for 15-20 minutes. -In frying pan,add cooking oil and fry chicken fillets from both sides until done (approx. 12-15 minutes) and cover in between then turn off the flame and shred chicken fillets with the help of the fork. -Turn on the flame,mix well and cook until it dries up (approx. 2-3 minutes) & let it cool. -In a bowl,add bread slices,water,mix & mash well. -Add potatoes,onion,fresh coriander,mint leaves,green chilli,salt,garam masala powder,turmeric powder,red chilli powder and cumin seeds & mash well with the help of the masher. -Now add shredded chicken and mix until well combined. -Grease hands with oil,take a mixture (50g) and make kabab of equal sizes and dip into beaten eggs (makes 18 kababs). -In frying pan,heat cooking oil and fry kabab on medium flame from both sides until golden brown.

Dhaba Chicken Curry _ How do you make chicken curry

Dhaba Chicken Curry _ How do you make chicken curry

Ingredients,

1.  Chicken with bones, large pieces- 750 gms,
2.  Ginger Garlic paste- 1.5 tsp,
3.  Red Chilli Powder- 1 tsp,
4.  Salt- 1 tsp,
5.  Turmeric- 1/4 tsp,
6.  Onions, chopped- 3 medium,
7.  Ginger garlic paste- 1.5 tsp,
8.  Tomato purée- 1 cup (2 medium tomatoes),
9.  Green chillies, chopped- 2 small ones,
10.  Red Chilli Powder- 1 tsp,
11.  Coriander powder-2 tsp,
12.  Cumin powder- 1 tsp,
13.  Garam masala powder- 1/2 tsp (Link to our Garam Masala,
14.  Coriander leaves, chopped- 1/2 cup,
15.  Oil- 3+4 tbsp - Salt- 1/2 tsp in the tomato gravy,

Description,

1. Marinate the chicken pieces with the items indicated.
2. Chop the onions, green chillies and coriander leaves.
3. Purée the tomatoes.
4. Take a frying pan and heat 3 tbsp oil. Add the marinated chicken and fry on high to medium heat for around 5 mins.
5. Now lower heat and continue to fry for another 10 mins on medium heat till chicken is half cooked.
6. Switch off and keep the pan aside.
7. Now, take a kadai and heat 4 tbsp of oil.
8. Add the chopped onions and fry for around 10 mins on medium heat till light brown.
9. Now add the ginger garlic paste and cook for 2 mins on low heat till raw smell is gone.
10. Add in the turmeric, red chilli powder, coriander powder and cumin powder. Mix well and fry it for 2-3 mins on low heat to cook the masala adding a splash of water to prevent it from burning.
11. Add in the tomato purée, give a mix and then add the salt.
12. Add chopped green chillies and give it a mix. Cook for around 3-4 mins.
13. Now transfer the half fried chicken pieces to the gravy, add all the juices in the pan too.
14. Mix well and ‘bhunno’ the chicken on medium heat for around 5 mins till the chicken is coated with the masala and oil separates.
15. Add a cup of water, mix well and cover & cook for around 10 mins till the chicken is soft.
16. Lastly add the garam masala powder, mix and add the chopped coriander leaves. - Mix and simmer till done.
17. Serve with tandoori roti or phulkas.

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Dhaba Chicken Curry _ How do you make chicken curry