Chicken Tikka Masala

The ingredients -

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.

Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream.

Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Mango Marinated Chicken

Ingredients:

1.25 kg Chicken
3 Mangoes
1 Spring Onion, smashed
3 tbsp Oil
Marinade
1 tbsp Cornstarch
1 cup Chicken broth
1 tbsp Curry Paste
1 pod of Garlic
2½ tbsp Sugar
4 tbsp Mashed Mango
2 tsp Salt
4 tbsp Mango Chutney
10 Shallots, skinned and smashed
Sauce Thickener
2 tbsp Water
1 tsp Cornstarch


How to make mango marinated chicken:

* Cut chicken into bite size pieces.
* Mix in salt and keep aside for half an hour.
* Mix in one tablespoon cornstarch to chicken and set aside Slice mangoes along each side of the stone to obtain 2 faces.
* Remove flesh and dice into cubes.
* Mash remaining bits of mango and set aside with juice for marinade.
* Mix mango chutney and mashed mango and juice and sugar.
* Marinate chicken in this sauce.
* Heat three tablespoons oil in a wok and saute the spring onion, shallots, and garlic.
* Add curry powder.
* Add marinated chicken and stir-fry thoroughly.
* Add chicken broth.
* Cover and bring to a boil.
* Reduce heat and cook over low heat for another 10-12 minutes.
* If sauce is not thick enough, thicken by adding sauce thickener.
* Dissolve one teaspoon of cornstarch in two tablespoons of water to make sauce thickener.
* Add diced mangoes before serving.

Makkai Murgh (Corn Chicken)

SERVES 4

Ingredients

* 4 medium boneless chicken breasts, skinned and cut into 1/2 inch size pieces
* 1 cup corn kernel, blanched
* 1 teaspoon cumin seed
* 7-8 black peppercorns
* 1 teaspoon coriander seed
* 5 cloves
* 1/2 cup yogurt
* salt
* 1 teaspoon red chili powder
* 1/2 teaspoon turmeric powder
* 1 1/2 tablespoons oil
* 5-6 garlic cloves, chopped
* 1 inch piece ginger root, chopped
* 3 medium tomatoes, pureed
* 2 medium red capsicums, seeded and cut into 1/2 inch cubes
* 2 tablespoons fresh coriander leaves, chopped

Directions
1. Roast cumin seeds, peppercorns, coriander seeds and cloves in a pan.
2. Allow to cool completely and then crush them.
3. Transfer chicken pieces to a bowl.
4. Add salt, red chilli powder, turmeric powder and yogurt. Mix well.
5. Heat oil in a wok.
6. Add ginger and garlic.
7. Saute for a few minutes until the raw smell is gone.
8. Add blanched corn kernels and mix well.
9. Stir in half cup of water and bring to a boil.
10. Add the roasted crushed masala and mix well.
11. Fold in tomato puree and simmer for 4 minutes.
12. Add chicken pieces and mix thoroughly to combine.
13. Simmer till the chicken is almost done.
14. Add bell pepper cubes, salt and coriander leaves.
15. Mix and cook for a minute.
16. Serve hot.
17. Enjoy!

Broiled Chicken Oregano Recipe

Ingredients

* 2 chicken breasts

Marinade

* 1 1/2 tbsp fresh or 1 tbsp dried, oregano
* 1 1/2 tbsp fresh or 1 tbsp dried, thyme
* 1/2 garlic clove (quartered)
* 2 2/3 tablespoons olive oil
* 2 2/3 tablespoons lemon juice
* Salt and pepper (according to taste)

Basting Ingredients

* 2 1/2 tablespoons melted butter
* 2 2/3 tablespoons lemon juice

How to Make

* Rub the chicken pieces with the garlic and place them in a deep china bowl, several hours before serving or a day before.
* Combine marinade ingredients and the garlic clove and pour over chicken. Refrigerate the chicken in a closed bowl.
* Make sure you turn chicken pieces sporadically.
* Preheat the broiler to its highest setting when ready to cook.
* Grease the chicken pieces with some molten butter mixture and arrange those pieces in the broiler rack.
* Broil the chicken 3-4 inches from the heat for 5-8 minutes per side. Do not forget basting now and then. Remove from the broiler after it has been cooked properly and transfer to serving platter.

Pour remaining basting mixture over the chicken and serve right away. This dish can also be prepared on a bar-be-que.

Chicken Chettinad

Ingredients

Chicken - 1 kg
Poppy seeds - 2 tsp
Fennel seeds - 1 tsp
Coriander seeds - 1 1/2 tsp
Cumin seeds - 1/2 tsp
Red chillies - 5 - 8 nos
Grated coconut - 1/2 of one
Turmeric powder - 1/2 tsp
Red chilly powder - 1 1/2 tsp
Ginger(chopped) - 2 tsp
Garlic(chopped) - 2 tsp
Tomatoes - 3 nos
(chopped)
Onions(medium) - 2 nos
(chopped)
Lemon - 1 no
Cinnamon - 1" stick
Green cardamom - 3 - 4 nos
Cloves - 2 - 4 nos
Curry leaves - 10 - 15 nos
Fresh coriander leaves for garnishing
Oil - As reqd
Salt - As reqd

Preparation Method

1)Clean the chicken and cut into small pieces.
2)Roast the red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon and fennel seeds in oil.
3)Grind it to a paste along with ginger and garlic.
4)Heat oil in a large pan.
5)Fry onions, till golden.
6)Add curry leaves and the ground paste and saute for some time.
7)Add tomatoes, red chilly powder and turmeric powder.
8)Add chicken and mix well.
9)Cook for 5 mins.
10)Add 2 cups of water and lemon juice.
11)Cover and cook, till the chicken is done.
12)Garnish with coriander leaves.

:- Serve hot with rice, roti.

:- We can try this dish without coconut too.

Murgh Do Pyaza

Ingredients:

1 kg chicken-skinned and cut into 8 pieces

1/4 cup ghee

1 tbsp cumin seeds

1 bay leaf

4 whole peppercorns

4 cloves

1/2 tsp fenugreek seeds-roasted and powdered

1 tsp fennel seeds- roasted and powdered

1 tsp ginger paste

1 tsp garlic paste

1 cup grated onions

1/2 cup yoghurt

1 tsp garam masala

salt to taste

1/2 tsp turmeric

1 tbsp coriander powder

1 tsp chilli powder

2-3 green chillies-slit

2 cups onions-sliced a little thick

2 tbsp chopped coriander leaves-to garnish

Method:

Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds. When the seeds begin to splutter, add the garlic and ginger paste and the onions. Saute over high heat till brown.

Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.

Cook till fat separates. Add the garam masala, salt, turmeric, coriander and chilli powder.

Keeping the heat high, add the chicken pieces and stir till they look a little opaque and are coated with the masala. Lower the heat, uncover and simmer for about 10 minutes. Add the green chillies and sliced onions. Continue cooking over low heat, till the chicken is cooked through and fat separates. Takes 10-15 minutes. The onions should be crunchy.

Serve hot, garnished with chopped coriander leaves.

PS - (Use it for veg dishes with assorted vegetables of your choice) - Paneer, capsicum, carrots, etc