Here are some yummy and mouth-watering Chicken recipes for you. Try these Chicken recipes to enjoy during this monsoon.
1. Murgh Musallam-
Ingredients- 500 gm chicken, 1/2 tbsp nutmeg powder, 3 cloves, 1/2 tbsp ginger paste, 1 tbsp onion paste, turmeric as required, 4 tbsp mustard oil, 3 small onions, 1 tbsp cumin powder, 2 green cardamom, 1 cinnamon stick, 2 green chillies, 1/2 tbsp garlic paste, red chilli powder as required, 2 tbsp yogurt (curd), 1/2 tbsp garam masala powder, 2 coriander leaves
Method- 1. Mix the spices and make paste using nutmeg powder, cardamom, cloves and cinnamon and 1 tsp of cumin seeds. Add water and mix well. Ensure that the paste is slightly smooth.
2. Add the ginger- garlic paste, green chilly puree, and onion paste in a bowl. Add the ground spices, red chilli powder, and turmeric powder in the mixture and mix well.
3. Take another bowl, add yogurt, spice paste along with some mustard oil and salt to taste. Now add chicken and keep it to marinate in the mixture for about an hour. Heat the pan and put the remaining oil, and once the oil is hot enough, add the cumin seeds, green chillies, bay leaves, and fry on medium flame.
4. Add onions and stir until they turn light brown. Add the marinated chicken and cook till the oil begins to separate.
5. Add water as per and cover the chicken. Then sprinkle salt to taste.
6. Garnish the dish with coriander leaves or onion rings and serve.
2. Chicken Pakoras-
Ingredients:- 1\2 kg boneless chicken strips, 2 tbsp of besan, 2 tbsp of plain flour, chilli powder, salt to taste, 7-8 garlic cloves, 1/6 tsp white pepper powder, 1 tsp garam masala 1 tbsp of coriander powder, 2 tbsp of lemon juice.
Procedure:- 1. Prepare a Marinade by mixing white pepper powder, chilli powder, garlic, salt, garam masala, and coriander powder and lemon juice.
2. Let the chicken marinade of about an hour. Now, dip the chicken strips into the besan-flour batter and deep fry until they turn golden brown.
3. Serve with Schezwan Sauce or Tomato Ketchup.
3. Easy and Light Chicken Curry-
Ingredients- 2 tsp ginger-garlic paste, 2 medium red onions, peeled and roughly chopped, 2 pods of green cardamom, 5-6 star anise, 1 inch cinnamon stick, curry leaves, 1/2 cup yogurt, 3-4 tbsp meat curry powder mix it with 3-5 tbsp warm water, 1-1.3 kg chicken, chopped into pieces, 1/2 cup hot water, salt to taste, 3 tbsp cooking oil, 2 medium baby potatoes, 2 medium sized tomato, 2 green chillies, split lengthwise.
Method: 1. Start with blend in a mortar and pestle all the garlic cloves, ginger and onions to make a paste.
2. Take a medium large pot, heat the oil on medium low flame. Using kitchen thongs, burn chicken pieces, with skin side down, for a few time until chicken skin is turned slightly brown but don’t cook it fully. Now remove all the browned chicken and place into a bowl and set aside.
3. In the same pot, take some oil, reduce the heat to medium. Add the ginger-garlic-onion paste, curry leaves, green chillies and cardamom, cinnamon, along with some star anise and sauté it for about 2-3 minutes until they turn aromatic. Add curry powder and water mixture and cook for 4-5 minutes on medium heat. Now, add the tomatoes to it and cook the tomatoes until it turns pulpy.
4. Add browned chicken, 1/2 cup of warm water, yogurt and salt to taste. Add quartered potatoes. Heat the curry on low heat for some time, check the seasonings after 30 minutes. Now, add quartered tomatoes and cook for more time. Serve with plain rice or bread.
4. Tava Chicken-
Ingredients-400 gms bonless chicken breast, 2 tsp thick yogurt, 2 tsp tandoori mayo, 1 tsp red chilli powder, 1 tbsp cumin powder, t tbsp coriander powder, 1 ½ tbsp turmeric powder, 1 ½ tbsp ginger-garlic paste, 1 1\2 tbsp lemon juice, Salt to taste, 4-6 tbsp Butter, 2 tsp oil.
Instructions- 1. First marinate the chicken:
2. Wash and the boneless chicken breasts and cut it into 2 inch cubes.
3. To a mixing bowl and add the chicken pieces to it, thick yogurt, tandoori mayo, red chilli powder, cumin powder, coriander powder, turmeric powder, ginger-garlic paste, lemon juice and Salt to taste. Mix everything well by applying the marinade mixture to the chicken pieces.
4. Close this bowl and keep in the refrigerator for 2 hours or more.
5. keep it out from the freezer.
6. Now heat a kadai and add 2 tsp oil. Once oil is heated, add 2 tbsp butter.
7. After butter melts completely, add the marinated chicken pieces and fry in batches.
8. Add more butter if needed while frying.
9. After frying remove and keep them aside.
10. Serve these delicious tawa fried chicken hot with pudina chutney and salad.
5. Butter Chicken-
Ingredients-
The curry:- 2 tbsp butter or cooking oil, 2 yellow roughly chopped onions, 3 tsp ginger- garlic paste, 1 diced tomatoes, 1 lb chicken breasts cut into bite-sized pieces, 1 cup water, ¼ cup whipping cream or coconut milk, 2 tbsp almond butter, 2–4 tbsp coconut sugar (can sub brown sugar), Sea salt, to taste.
The spices:- 1 tbsp garam masala, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chili powder, Seeds from 4 cardamom pods.
Instructions- 1. Heat some oil in a frying pan over medium-high flame. Add the onion, ginger-garlic paste and cook for about 8 mins, until well-browned, reducing the heat if necessary.
2. Add the spices in the pan and cook for 2-3 minutes. Add the can of tomatoes into the pan and scrape the bottom. Transfer this to a blender and blend on high until smooth. Return the sauce to the pan.
3. Add the chicken and water to pan and bring the sauce to a simmer. Reduce the heat to low, cover the pan, and let the chicken cook through, about 10 minutes.
4. Add the cream, yogurt or coconut milk, the almond butter, and the coconut sugar to it. Season some sea salt to taste and serve.
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