chicken

Chicken Shashlik

~ Huma ~ 1 Comment
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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. 

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              Lemon
1tsp          Ginger Garlic paste
1tsp           Red Chilly powder
1/4tsp        tumeric powder
1/2tsp       coriander powder
1tsp         tandoori masala (optional)
1 tsp           Garam Masala Powder
1 tsp           Oil
Salt to taste

 METHOD:-

  1. Marinate the Chicken with all the marination spices
  2. Mix well with the Fork and keep it in fridge for minimum 2 hours(overnight is best)
  3. 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.
  4. 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.

CHICKEN TARIWALA

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CHICKEN TARIWALA

FOR CHICKEN TARIWALA:
 Chicken: 500gm
oil 1/2 cup
1 big onion paste (grinded to paste with little water)
ginger garlic paste 2 tbsp
1/4 tsp tumeric powder
1tsp red chilly powder
1 & 1/2 tsp coriander powder
2 tbsp curd
3 green chillies
1tsp garam masala powder
whole garam masala
salt to taste
1&  1/2 glass water
1/4 cup bunch Coriander chopped
Method:-
  • Heat oil in a deep pan.
  • When hot add whole garam masala.
  • When it crackles, add onion paste. Cook till it changes it color. 
  • Now add ginger garlic paste. Fry till the  smell of it diminishes Add garam masala powder.
  • Add tumeric, red chilly, coriander powder. fry a little with little water.
  • Now remove from flame and then add curd (This is done to prevent curd from curdling and forming ball in the gravy)
  • Put the pan again on the flame.Bhunav (FRY) for some time. 
  • Add chicken. Bhunav with little water for 3 minutes.
  • Add 1/2 of chopped coriander, salt, and green chillies.
  • Now add the remaining water and cook till chicken is tender.
  • Keep Gravy consistency according to your choice. (I don’t keep it too thin or too thick  BUT medium)
  • In the end add the remaining coriander leaves.
  • Serve with chapati, rice and Raita.
RAITA :-
1/2 cup curd  + 1 small onion + few sprigs of coriander leaver + salt to taste + 1 small green chilly (Cut into 3 pc) + salt to taste
Mix all the above to prepare the raita.

Chicken Aala Besan

~ Huma ~ Leave a comment
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INGREDIENTS:-

200gm chicken breast (small cubes)                    
1/2 tsp ginger garlic paste  
1tsp crushed whole red chilly                               
1/2 tsp red chilly powder
1tbsp oil
salt to taste
2 pinch orange color (optional)
2 tbsp gram flour                                 
1 tsp corn flour


oil for deep frying

Marinate the chicken cubes with ginger garlic past, crushed whole red chilly, chilly powder , salt , 
oil &  color(OPT).Marinate for 1hour

Before frying and the gram flour and cornflour. Mix  well

                                                     After mixing it will look like this

Deep fry this little cubies in medium hot oil till it changes its color. OR take on cube out and check if chicken has become tender

GARNISH WITH ONION RING AND LEMON SLICE.