Recipe | Urdu Recipes | Cooking | Tips » Chicken

Chinese Stew

admin — Sat, 25 May 2013 18:10:05 +0000

Ingredients

1/2 Kg Chicken
1 Carrot
1 Spring onion
2 Capsicums
2 glass Water
1 cup Corn flour
1/2 cup Oil
1/4 Cabbage
1/2 tsp Black pepper powder
1/2 tsp White pepper powder
2 tbsp Ginger garlic paste
to taste Salt

Method

Heat1/2 cup oil and saute 2 tbsp ginger garlic paste.
When it changes color, add 1/2 kgchicken and keep stirring on high flame until chicken changes color.
Then addchopped carrot, spring onion, capsicums, 1/4 cabbage, 1/2 tsp black pepper powderand salt to taste and stir for 2 to 3 minutes.
Then add 2 glasses of water and cover the pan to allow cooking on medium flame for 8 to 10 minutes.
When chicken is tender, add 1 cup corn flour to thicken the mixture.
Delicious Chicken Stew is ready to serve.

Green Chicken Biryani

admin — Sat, 25 May 2013 18:08:49 +0000

Ingredients

1/2 kg Chicken
1/2 kg Rice
1/2 bunch Coriander
1/2 bunch Mint
250 gm Yogurt
250 gm Green chilies
2 Onions
1 cup Clarified butter
1 cup Peas
100 gm Plums
as required Hot spices
1 tsp Mace & Netmeg powder
1/2 tsp Cardamon powder
2 tbsp Ginger garlic paste

Method

In a pan, heat 1/2cup clarified butter and fry onions till they turn golden brown, and take out half onions out of the pan.
In remaining onions, add 2 tbsp ginger garlic paste, 1/2 kg chicken and hot spices as required.
Soak rice for half an hour. Chop 1/2 bunch of coriander, 1/2 bunches of mint and 250 grams green chilies in a chopper.
When chicken color turns white, add all the chopped mixture in it and also include 1 cup peas. Boil rice in a different pan.
When chicken is properly cooked, turn off the stove.
When rice are almost ready for biryani, inchicken gravy, add a layer of yogurt, 1 tsp mace and nutmeg powder, 1/2 tsp cardamom powder, rest of the golden brown onions, 100 grams plums and 2 tbsp kewra.
Put layer of rice over it. Pour rest of the clarified butter on rice and flatten it and allow simmering for 10 to 12 minutes.
Delicious Green Chicken Biryani is ready.

Chicken Sajji

admin — Sat, 25 May 2013 07:30:51 +0000

Method

Heat oil in a pan, add the chicken along with the salt and pepper and fry till the aroma of the chicken is given off.
Turn the flame off and leave the chicken to cool down.
To make the sajji masala crush together the cumin seeds, black pepper corns, garlic, cardamom seeds, coriander seeds ,black salt, sea salt, dried mango powder and Pomegranate seeds , and store in a tight jar.
Roast the chicken in an oven at 190C.
When it turns Golden brown , remove and sprinkle the sajji masala on top.
The delicious sajji is ready to serve.

Arabian Chicken Kebab

admin — Sat, 25 May 2013 07:19:37 +0000

Ingredients

Chicken mince ½ kg
Parsley chopped ½ bunch
Onion 1
Lemon 1
Beaten egg half
Cashew nut 25 gm
Peanut 25 gm
Garlic 3 – 4 cloves
All spice 1 tsp
Cinnamon powder ½ tsp
Black pepper powder ½ tsp
Cardamom powder ½ tsp
Sesame seeds 2 tbsp
Flour 2 tbsp
Fresh cream 2 tbsp
Oil 3 tbsp
Shashlik sticks as required
Salt to taste

Method

In chopper put together ½ kg chicken mince, 1 tsp alls spice, ½ tsp cinnamon powder, salt to taste, ½ tsp black pepper powder, ½ tsp cardamom powder, ½ bunch of parsley, 1 onion, 3 – 4 cloves of garlic, juice of 1 lemon, 25 gm cashew nuts, 25 gm peanut, 2 tbsp sesame seeds and 2 tbsp fresh cream.
Chopperize finely and remove mixture in a bowl.
Add in 2 tbsp flour and half egg. Mix well.
Make kabab on shashlik sticks.
Now cook in a grill pan with a little olive oil till golden brown.
Remove in a platter, serve with naan, pita bread or boiled rice.

Chicken Aloo Qorma

admin — Tue, 14 May 2013 06:40:56 +0000

Ingredients

Potato ½ kg
Chicken ½ kg
Onion (brown) 2
Yogurt 250 gm
Chili powder 2 tbsp
Coriander powder 1 tbsp
Nutmeg mace powder ½ tsp
Green cardamom 5 – 6
Black cardamom 3
Cinnamon 2 sticks
Cloves ½ tsp
Whole black pepper ½ tsp
Bay leaves 2
Water 2 cup
Ginger garlic paste 1 tbsp
Salt to taste
Kewra water 1 tbsp
Ghee ½ cup

Method

Heat ½ cup ghee in a pan, add 2 sliced onion and fry till golden brown. Remove brown onion and keep aside.
In the remaining ghee add 1 tbsp ginger garlic paste. Fry for few minutes.
Now add ½ kg potatoes, ½ kg chicken, 5 – 6 green cardamoms, 3 black cardamoms, 2 cinnamon sticks, ½ tsp cloves, ½ tsp whole black pepper and 2 bay leaves. Fry for 1 – 2 minutes.
Now add 250 gm yogurt, 2 cup water, 2 tbsp chili powder, 1 tbsp coriander powder and salt to taste. Cover and cook till chicken is tender.
Crush brown onion and add to the pan. Also add 1 tbsp kewra and ½ tsp nutmeg mace powder. Mix well.
Simmer on low flame for 1 – 2 minutes.
Dish it out and serve hot.

Haryali Chicken

admin — Tue, 14 May 2013 06:37:02 +0000

Ingredients

Chicken ½ kg
Onion 1
Green chilies 3 – 4
Dry red chilies 3 – 4
Spinach boiled 1 bunch
Coriander leaves ¼ bunch
Fresh fenugreek leaves ½ bunch
Yogurt 125 gm
Garlic 3 – 4 cloves
Turmeric 1 tsp
Fennel seeds 1 tsp
Coriander powder 1 tsp
Chili powder 1 tsp
Cumin seeds 1 tsp
All spice powder ½ tsp
Ginger garlic paste 2 tbsp
Oil 3 – 4 tbsp
Oil 3 – 4 tbsp
Salt to taste

Method

Boil 1 bunch of spinach and keep aside.
Heat 3 – 4 tbsp oil in a wok, add 2 tbsp ginger garlic paste, ½ kg chicken and 1 chopped onion. Fry well till golden brown.
Now add 125 gm yogurt, 1 tsp turmeric, 1 tsp fennel seeds, 1 tsp coriander powder, 1 tsp chili powder and salt to taste.
Cover and cook for 8 – 10 minutes.
Add in boiled spinach, ½ bunch of fenugreek leaves and ¼ bunch of coriander leaves.
Mix well and turn the flame off.
In a pan heat 3 – 4 tbsp oil, add 3 – 4 cloves of chopped garlic, 1 tsp cumin seeds and 3 – 4 dry red chilies. Fry well till golden brown.
Now add 3 – 4 chopped green chilies and pour tarka on top of chicken mixture.
Mix well, dish it out, sprinkle with a little all spice powder and serve.

Malai Masala Chicken

admin — Tue, 14 May 2013 06:30:15 +0000

Ingredients

Chicken boneless ½ kg
Yogurt 250 gm
Fresh cream ½ cup
Green chilies chopped 3 – 4
All spice 1 tsp
Crushed cumin 1 tsp
Nutmeg mace powder ½ tsp
Black pepper powder ½ tsp
Coriander leaves 2 tbsp
Ginger garlic paste 2 tbsp
Lemon juice 2 tbsp
Papaya paste 3 tbsp
Aluminum foil as required
Salt to taste

Method

Cut ½ kg chicken into cubes, marinate with salt to taste, 2 tbsp lemon juice and 3 tbsp raw papaya paste.
In another bowl mix together 250 gm thick yogurt, ½ cup fresh cream, 1 tsp all spice, ½ tsp black pepper, 1 tsp crushed cumin, 2 tbsp ginger garlic paste, ½ tsp nutmeg mace powder, 2 tbsp coriander leaves and 3 – 4 green chilies.
Now coat marinated chicken with yogurt mixture.
Put 3 to 4 cubes of marinated chicken in each aluminum foil piece.
Wrap and make in to packet.
Bake in a preheated oven on 200 degrees for 10 – 12 minutes.
Remove in a platter, garnish with onion rings, lemon wedges and mint leaves.
Serve with Raita.

Tarkey Wali Chicken

admin — Tue, 14 May 2013 06:22:29 +0000

Ingredients

Chicken boneless ½ kg
Boiled tomatoes 3
Onion chopped 1
Yogurt 125 gm
Lemon juice 2 tbsp
Oil ¼ cup
Ginger garlic paste 1 tbsp
Chicken cubes 2
Salt to taste

Ingredients for Tarka

Garlic (sliced) 4 – 5 cloves
Whole red pepper 5 – 6
Cumin seeds 1 tsp
Big green chilies 3 – 4
Curry leaves 7 – 8
Oil 2 – 3 tbsp

Recipe Method

Heat ¼ cup oil in a pan, add 1 chopped onion and 1 tbsp ginger garlic paste and fry a little.
Now add ½ kg chicken and fry till golden brown.
Add 125 gm yogurt, 3 ground tomatoes, 2 tbsp lemon juice and 2 chicken cubes, also add 1 cup water and cook for 8 – 10 minutes on high flame.
In another pan heat 2 – 3 tbsp oil. Add 4 – 5 cloves of sliced garlic, 5 – 6 whole red chilies, 1 tsp cumin seeds, 3 – 4 chopped green chilies and 7 – 8 curry leaves. Fry for few minutes.
Then pour over chicken and serve hot.

Sikandari Chicken

admin — Sat, 04 May 2013 07:13:57 +0000

Ingredients

Whole chicken 1
Thick yogurt 250 gm
Ginger 1 piece
Garlic 3 – 4 cloves
Onion 1 medium
Green chilies 2 – 3
Coriander leaves ¼ bunch
Mint leaves ¼ bunch
Poppy seeds 2 tbsp
Sesame seed 1 tbsp
Desiccated coconut 2 tbsp
Butter 2 tbsp
Cashew nut 50 gm
Raisin 50 gm
Cumin powder 1 tsp
All spice powder 1 tsp
Turmeric 1 tsp
Crushed red pepper 1 tbsp
Salt to taste

Method

Put 250 gm yogurt in a muslin cloth to remove all its extra water.
In blender put together 1 piece of ginger, 3 – 4 cloves of garlic, 1 onion, 2 – 3 green chilies, ¼ bunch coriander leaves, ¼ bunch of mint leaves, 2 tbsp poppy seeds, 1 tbsp sesame seeds, 2 tbsp desiccated coconut, 5o gm cashew nuts and 50 gm raisins. Blend well. Add thick yogurt and blend again.
Remove paste in a bowl, add 1 tsp cumin powder, 1 tsp all spice powder, 1 tsp turmeric, 1 tbsp crushed red pepper and salt to taste.
Marinate chicken with the prepared paste very well.
Put marinated chicken and remaining marinade in an aluminum foil.
Also spread 2 tbsp butter on top. Now wrap chicken with foil and bake in a preheated oven on 190 degrees for 20 – 25 minutes.
Then remove chicken from oven, cut into pieces and serve.

Gujarati Chicken Daal

admin — Tue, 18 Dec 2012 09:58:51 +0000

Ingredients

Chicken with bone ½ kg
Gram lentils 250 gm
Onion 1 medium
Tomatoes 2
Green chilies 4
Water 2 glass
Coriander leaves ¼ bunch
Ghee ¼ cup
All spice powder 1 tsp
Ginger garlic paste 2 tbsp
Oil 4 tbsp
Salt to taste

Ingredients for Paste

Turmeric 1 tsp
Chili powder 1 tsp
Coriander powder 1 tbsp
Rushed black pepper 1 tbsp
Cinnamon powder ½ tsp
Nutmeg mace ground ½ tsp

Method

Cut ½ kg chicken into pieces, soak 250 gm gram lentils for 2 hours.
Heat 4 tbsp oil in a pan, add ginger garlic paste and 4 chopped green chilies. Fry for 1 – 2 minutes.
In a bowl put together ½ cup water, 1 tbsp coriander powder, 1 tsp turmeric, 1 tsp chili powder, 1 tbsp crushed black pepper, ½ tsp cinnamon powder and ½ tsp ground nutmeg & mace. Mix well.
Now pour this spice mixture to the pan, fry for 1 – 2 minutes.
Then add chicken and fry well for 3 – 4 minutes. Now add soaked lentils, salt to taste and water as required. Cook on low flame for 20 – 25 minutes.
In another pan heat ¼ cup ghee, add in 1 chopped onion and fry till golden brown. Turn the flame off and keep aside.
Cut 2 tomatoes into thin round slices. Add to the lentils mixture and fry for 1 – 2 minutes.
Now add in onion baghar, 1 tsp all spice powder and ¼ bunch of coriander leaves.
Dish it out and serve hot.