TANDOORI CHICKEN
Tandoori Chicken is a low fat. It’s obviously a great dish that is both healthy and tasty. It is highly recommended for anyone that is conscious about maintaining good health and body weight.
Ingredients:
Chicken – 1 Number
Ginger Paste – 1 Table Spoon
Garlic Paste – 1 Table Spoon
Kashmiri Red Chili Powder – 4 Table Spoons
Garam Masala Powder – 1 Table Spoon
Coriander Powder – 1 Tab Spoon
Pepper Powder – 1 Table Spoon
Turmeric Powder – 1 Table Spoon
Lemon Juice – 2 or 3 Table Spoons
Curd – 1/3 Cup
Oil – 3 Table Spoons
Ghee or Butter – 3 or 4 Table Spoons
Salt – As Per Taste
Charcoal – 2 or 3 small pieces.
Method:
- Take the chicken and wash well and dry with clean cotton towel
- Mix 1 table spoon kashmiri red chili powder, salt to taste, 2 table spoons lemon juice. Apply this to the chicken and leave it for half an hour.
- Take a bowl, add curd, kashmiri red chili powder, coriander powder, garam masala powder, pepper powder, turmeric powder,oil and mix well.
- Apply this marinate to the chicken and keep refrigerator overnight, Turning several times.
Take out the chicken from the refrigerator at least 1 hour before cooking. - Place the grill pan, Heat the pan on medium flame, place chicken over the grill pan, basting with ghee or butter and cook for 8 minutes without turning.
- After 8 minutes use a tong and flip the chicken every few minutes until they are cooked evenly on all sides. Baste the chicken with oil or ghee or butter at regular intervals.
- Take a small piece of charcoal and heat it in a small steel bowl. Then add 2 or 3 drops of oil or ghee or butter on it. As charcoal starts releasing the smoke, place it in the pan with the chicken and cover it with a lid.
- After a minute, take off the lid and remove the heated charcoal. The smokiness of the coal must have seeped perfectly into the chicken.
- Finally transfer chicken to plate. Squeeze a little lemon on the chicken, serve with onion rings and mayonnaise.
Duration:
30 to 35 Minutes
Serves:
7 to 8 Members
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HYDERABADI CHICKEN BRIYANI
Ingredients:
Basmati Rice – 1/2 Kg
Chicken – 1/2 Kg
Red chili powder – 1 Table Spoon
Coriander powder – 1 Table Spoon
Chicken fry powder – 1 Table Spoon
Turmeric powder – 1 Tea Spoon
Pepper powder – 1 Tea Spoon
Garam masala powder – 1 Tea Spoon
Ginger paste – 1 Table Spoon
Garlic paste – 1 Table Spoon
Onion – 3 Medium Sizes
Curd – 4 to 5 Table Spoons
Lemon – 3 to 4 Tea Spoons
Bay leaf – 2 or 3 Numbers
Cardamon – 2 Numbers
Cloves – 2 or 3 Numbers
Cinnamon – 1 or 2 Numbers
Star Anise – 1 or 2 Numbers
Saffron – 2 or 3 Pinches
Milk – As Per Required
Oil and Ghee – 5 to 6 Table Spoons
Food Color – As Per Required
Salt – As Per Taste
Methods:
- Slice the Onions Uniformly and thin. Separate the layers and deep fry them in oil till golden brown in color and crisp and aromatic.
- Take a large Mixing Bowl, Add fried onions, Red chili powder, coriander powder, turmeric powder, pepper powder, garam masala powder, chicken fry powder, ginger paste, garlic paste, curd, lemon juice, chicken, ghee or oil, salt to taste. Finally add slightly hot water, Mix well and marinate for 2 hours.
- Wash the rice twice or Thrice then pour fresh water and soak for 30 minutes.
- Take a large pot of boiling water, keep high flame leave it for few minutes, then add bay leaf, cardamon, star Anise, cloves, cinnamon, oil, salt to taste and add rice.
- Cook on Medium high flame till rice is 3/4 cooked. Drain the rice to a strainer.
- Take a heavy bottom pot used to fried onion and marinate chicken, spread a layer of rice and cover it with half of chicken. Again Add Sprinkle half of fried onions, ghee, food color, saffron milk.
- Cover tightly, Place the Briyani pot on Tawa. Cook on a Medium high flame for 20 minutes. Again very low flame and cook 15 minutes.
- Serve Hyderabadi Chicken Briyani with egg.
Duration:
45 Minutes to 1 hour
Serves:
8 to 10 Members
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MELAPPALAYAM MUTTON BRIYANI
Here you can see the unique method of making Melappalayam Briyani from Tirunelveli District.
Ingredients:
Mutton – 2 Kilogram
Briyani Rice – 2 Kilogram
Garam masala powder – 1 Table Spoon
Chili Powder- 6 Table Spoons
Salt – As Per Required
Curd – 200 Grams
Ghee – 4 Table Spoons
Oil – 4 Table Spoons
Onion – 800 Grams
Tomato – 800 Grams
Chili – 16 Numbers
Mint Leaves – As Per Required
Coriander Leaves – As Per Required
Cinnamon – 3 Counts
Star Anise – 3 Counts
Cardamom – 3 Counts
Clove – 3 Counts
Bay Leaf – 3 Counts
Ginger Paste – 50 Grams
Garlic Paste – 50 Grams
Method:
- Add the meat in a pressure cooker, pour the required amount of water to boil, add 1 tablespoon salt and half of the minced ginger garlic paste and cook separately until it comes to four whistles.
- Then, add 1.5 liters of water,oil,salt as per required to 2 kg of briya rice and simmer alone in the cooker for half an hour.
- In another bowl add ghee and oil, cloves, coriander, cardamom, star Anise, bay leaf and after frying lightly, add chopped onion and tomato.
- Once golden brown, add the remaining ginger and garlic paste and saut for five minutes, then add the garam masala powder, mint leaves, chili powder, salt and curd and prepare the gravy. Add boiled meat to water and let it boil well.
- In one half of the half-boiled rice, pour half the amount of gravy, spread the rest of the over it, pour the other half of the gravy over it, cover the pot and put ‘dum’.
- After the fire has been burning for half to ten minutes, remove the lid, add the coriander leaves and stir well to prepare the briyani.
Duration:
45 to 55 Minutes
Serves:
9 to 10 Members
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MUTTON KOFTA CURRY
Ingredients:
Mutton ( Boneless) – 1/2 Kilogram
Salt – 1 Tea Spoon
Red Chili Powder – 2 Tea Spoon
Turmeric Powder – 1 Tea Spoon
Ginger Paste – 1 Table Spoon
Garlic Paste – 1 Table Spoon
Mint Leaves – As Per Required
Coriander Leaves – As Per Required
Garam Masala Powder – 1 Tea Spoon
Roasted Bengal Gram – 2 Table Spoons
Oil – As Per Required
Onion- 3 Counts
Dry Coconut – A Little Sliced
Curd – 3 Table Spoons
Water – As Per Required
Green Chilli – 4 Counts
Egg – 1 Count
Making koftas:
- Take a bowl, add boneless mutton, red chili powder, turmeric powder, ginger and garlic paste, mint leaves, coriander leaves, garam masala powder, curd, water, egg, roasted bengal gram, grind it into a fine paste and roll them into medium sized round balls.
- In a pan, add oil and add mutton balls into the oil. fry till they turn golden brown. take out and keep them aside.
Making Gravy:
- In a another pan, roast one cups of sliced dry coconut, grind in into a fine powder, add some tabelspoons of oil, add medium sized chopped onions .
- Stir till they turn light brown. Let it cool and grind these onions into a fine paste.
- Add little oil you can use the left over oil which we used for sauting the onions add to the remaining oil.
- Add ginger garlic paste,stir well add turmeric powder, red chilli powder,grinded paste of sauted onions, stir for a minute, add grinded powder of roasted coconut, curd, salt as per required , stir well for 10 minutes and add 1/2 cup water, garam masala powder, mint leaves, coriander leaves, green chili, add the fried balls and close the lid. Simmer for 10 to 15 minutes.
- Readyto serve Mutton Kofta Curry.
Duration:
35 Minutes
Serves:
8 to 10 Members
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