Chicken Folders

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Never knew assembling few ingredient on a piece of roti/khubz would be so much delicious


.Easy to prepare and yumm to eat.

Ingredients
1 pc khubz or 1 pc of Do patri Roti
2 pcs of Chicken E Seekh cut into 4 pcs
1 sliced cucumbers
half moon sliced 1/2  onion
4-5 pcs of pickled jalapeno peppers

For the Yogurt  Dip/Spread
1/2cup yogurt + 1 clove grated  garlic + 1/4 tsp crushed black pepper + salt to tast
  1. Spread the yogurt dip on the Khubz / Purdi Roti evenly. 
  2. Then layer it with cucumber, onion, chicken e  seekh 
  3. Fold it. Now on a hot girdle apply little oil and put this folder on it till crisp. Turn the other side & repeat the process

Cut into 2 pieces. Serve hot with potato wedges & yogurt dip.

CHICKEN KORMA The easy way

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This is a no fuss and quick chicken korma. Minimum Ingredient with loads of taste. Easy to prepare when you are in hurry to serve guest in about half an hour.

Pressure cooker has been used for this preparation. But if you don’t have pressure cooker NOT to worry. Chicken korma can also be prepared in a deep vessel. But timing and water quantity will differ. Please check the note at the recipe steps ending for it.

The recipe serves for 3-4 persons. Chicken korma can be eaten with roti, Bhakri , Bread , Naan and Plain Rice.

Onion & curd raita /dip goes very well with chicken korma

I have tried to make this recipe in a way  that a beginner or an amateur cook can also follow very easily

INGREDIENTS:-

  • 400 gm Chicken (medium size 4-5 pcs)
  • 1 cup Onion paste (2 medium size onion grinded with little water)
  • 3 Big spoon oil
  • 3 tsp ginger garlic paste
  • 1/2 tsp crushed black pepper
  • 1/2 tsp garam masala powder
  • 1/4 tsp or 3 pinch tumeric powder
  • 1 tsp red chilly powder (change depending on your spice level)
  • 1tsp coriander powder
  • 2 tbsp whipped Curd
  • 1/2 Cup water for Bhunav (frying till oil separates)
  • 2 cups water
  • 4 green chillies
  • 3 tbsp chopped coriander leaves & 1 tbsp extra for garnishing
  • 1tsp salt (adjust to your taste)
  • Whole Garam Masala  (4-5  pepper corns, 2 cloves, 1/2″ cinnamon, 1 Black Cardamon, 1/2 tsp Black cumin{Shah zeera} , 1 green cardamon)

Heat 3 Big spoon oil in a cooker.When hot add Whole Garam Masala  (4-5  pepper corns, 2 cloves, 1/2″ cinnamon, 1 Black Cardamon, 1/2 tsp Black cumin{Shah zeera} , 1 green cardamon)

When onion turn light brown add 3 tsp ginger garlic paste.Fry on low flame till smell of ginger garlic lessen/diminishes.

Now add all the DRY masala :- 1/4 tsp or 3 pinch tumeric powder, 1 tsp red chilly powder (change depending on your spice level),1tsp coriander powder &  1tsp Salt. Fry for 1 minute. Gas Flame:- Low

Remove from flame & 2 tbsp whipped Curd.This is done so that curd does not curdle in the gravy.Mix well & then put it again on the flame.

Add in 400 gm Chicken (medium size 4-5 pcs).Fry for a minutes on High flame till masala get coated on it

Add in 1/2 Cup water .On medium flame fry till oil separates. This process is called Bhunav

After frying 

Add 4 green chillies slit in between , 3 tbsp chopped coriander leaves 
Stir all

Add in 2 cups water & stir.

For those who are making in a pan: Add 3 cups water & stir

Close  the pressure cooker and cook on High Flame till 4-5 whistles.

For those who are making in a pan: Cover with the lid and cook on Medium flame of 10 minutes.

When all the steam has vented out. Open the cooker & on Medium flame cook till you get your desired consistency. I  keep medium
For those who are making in a pan: Open the lid & cook till you get your desired consistency. I  keep medium

                              Garnish with 1tbsp  chopped coriander leaves and serve hot.

Njoy with Roti, Bhakri , Bread , Naan and Plain Rice.

& feel the satisfaction for creating a wonderful, tasty Chicken korma.

Chicken Satay

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 200 gm / 1 cup chicken breast 
Oil for brushing
Marination:-
1 small onion
2 whole red chillies
1 inch tumeric
1 tsp ginger garlic paste
1/2 lemon juice
1/2 tsp garam masala
1tsp oil
Salt to taste

 METHOD:-

  1. Grind together all the ingredients for marination in to paste
  2. Marinate the chicken cubes with the above prepared paste and keep aside for 1 hour.
  3. Now take a bamboo stick and insert chicken cubes.
  4. Grill on a pre heated oven at 200 degrees for 50 – 60 minutes.Keep brushing from with oil on both sides.Serve hot with salad and purdi roti.

Green Chicken Sticks

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Green Chicken Sticks is nothing but chicken shashlik.
Shashlik (This word originated in Ukraine ) means a  dish consisting of marinated cubes of chicken, lamb,beef  oR paneer grilled in oven or roasted on a fire.
The marinated  meat cubes is inserted on a bamboo stick or skewers along with slices of capsicum, onion, and tomato.
It is also called Shish kebabs. 



For more info on Shashlik: http://www.answers.com/topic/shashlik#ixzz1ng2wJGqU

INGREDIENTS:-

 200gms   Chicken breast  cut into cubes (approximately 1 cup)
1 Onion, 1 tomato & 1 capsicum cubed
Oil for brushing
6 – 7 Bamboo sticks
MARINATION:-
2 tbsp       Curd
1/2            Lemon
1tsp          Ginger Garlic paste
1tsp           Green chilly paste ( Grind together 3 green chilly + 1clove garlic + few sprigs coriander leaves + 2pinch cumin)
1 tsp           Crushed Black Pepper
1 tsp           Oil
Salt to taste

Marinate the Chicken with all the marination spices

Mix well with the Fork and keep it in fridge for minimum 2 hours(overnight is best)
Now take a bamboo stick and insert first cubed capsicum, onion, tomato and chicken.Repeat till the entire stick is full. Repeat the process with all the sticks
Grill on a pre heated oven at 200 degrees for 50 – 60 minutes.Keep brushing from with oil on both sides.The vegetable will shrink a little and chicken little browned when ready