Chicken Tikka

Ingredients:-

1. Chicken  1  Kilo  or 4 boneless chicken breasts cut into bite size pieces   
   
2. Garlic  3-4  Cloves  to marinate  
   
3. Ginger  10  Grams  peeled (to marinate)  
   
4. Onion  1  Small Piece  peeled (to marinate)  
   
5. Curd (Yoghurt)  150  ml  (to marinate)  
   
6. Chilly Powder  1  Teaspoon  (to marinate)  
   
7. Coriander Powder  2  Teaspoon  (to marinate)  
   
8. Garam Masala  1  Teaspoon  (to marinate)  
   
9. Lemon  1/2  Piece  lemon Juice (to marinate)  
   
10. Oil  1  Tablespoon  (to marinate)  
    
11. Salt    To Taste  (to marinate)  
    
12. Onion  1  Piece  peeled and thinly sliced (for garnish)  
    
13. Lemon  1  Piece  halved length wise and sliced thickly (for garnish)  
    
14. Corriander Leaves  1  Fistfull  washed and chopped (for garnish)  
    

METHOD:-

• Grind onion, ginger and garlic in a food processor.
  
•  Add this to all other ingredients except chicken and mix well.
  
•  Add chicken and mix well.
  
•  Marinate overnight in a fridge. Keep in an airtight container otherwise everything else in the fridge will smell of garlic and spices!
  
•  Preheat oven to maximum, 240 C or 475 F.
  
•  Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning.
  
•  Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue.
  
• Remove chicken from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.
•  serve with mint chutney

Murgh Do Pyaza with Saffron

Ingredients
Serves 4

800 gms Chicken (1 inch pieces on the bone)
25 Almonds (roasted)
1 tbsp Sunflower seeds (chironji)
1 tbsp Poppy seeds (khuskhus)
1/2 cup Oil
2 medium sized Onions (sliced)
3 tsps Ginger paste
1 tsp Garlic paste
2 tsps Red chilli powder
1 tsp Turmeric powder
Salt to taste
1 cup Yogurt
3 cups Chicken stock
1/2 tsp Garam masala powder
Saffron a pinch

Method:

• Grind almonds, chironji and khuskhus to a fine paste.
• Heat oil a pan and sauté sliced onions to golden brown colour.
• Add ginger paste, garlic paste and sauté for two minutes.
• Add red chilli powder and turmeric powder.
• Add chicken pieces and stir-fry for five minutes.
• Sprinkle a little water at intervals so that the masala does not burn.
• Add salt.
• Add the yogurt and cook further for a minute.
• Add almond-chironji-khuskhus paste and cook for five minutes stirring continuously.
• Pour in three cups of chicken stock and bring to a boil.
• Once the mixture boils cover and simmer for twenty minutes.
• Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat.
• Serve with parathas.

Fried Chicken Chettinaad

Ingredients

Serves 4

1. 800 gms Chicken (1 medium sized)
   
2. 2 medium sized Onions (roughly chopped)
   
3. 1 inch piece Ginger (roughly chopped)
   
4. 4-6 cloves Garlic (roughly chopped)
   
5. 4 Green chillies (roughly chopped)
   
6. 4-6 Red chillies whole
   
7. 1/2 tsp Turmeric powder
   
8. 1 tbsp Lemon juice
   
9. 2 tbsps Rice flour
   
10. Salt to taste
    
11. 10-12 Curry leaves (finely shredded)
    
12. Oil to shallow fry

  METHORD:-

• Slit chicken through the backbone and the breast, into two equal halves.
  
• Make three to four half-inch deep cuts on breast and leg pieces.
  
• Grind onion, ginger, garlic, green chillies and red chillies to a smooth paste adding a little water if required. Blend turmeric powder, lemon juice and rice flour into the masala paste and mix in salt to taste.
  
• Apply this mixture thoroughly and liberally on the chicken and leave to marinate for two to three hours, preferably in the refrigerator.
  
• Mix in shredded curry leaves into the chicken.
  
• Heat oil in shallow pan, add marinated chicken and sauté on high heat for two minutes on both sides to seal the exterior.
  
• Reduce heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade.
  
• Sprinkle a little water, if the chicken starts drying.
  
• The last few minutes of the cooking should be done on high heat again, so that the surface of the chicken is crisp and golden brown.
  
• Cut into smaller pieces and serve hot.