Chicken Tikka

Chicken Tikka

Ingredients

1 (3 to 4 pound) chicken, 1 ½ cups yogurt , 1 tbsp paprika 4 garlic cloves, pressed, 1/8 tsp chilli peppers, 1 tsp salt,¼ tsp cinnamon, ½ tsp ground cumin, 1/8 tsp ground cloves.

Method

Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces. For the marinade, combine all the remaining ingredients. Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice. To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.

Chilli Chicken

Ingredients 

500-600 grams boneless chicken (cut into 1-inch cubes) 2 tbsp Soya sauce, 1 egg, 2 tbsp corn flour / corn starch, 5-6 green chillies (finely chopped) 2 green onion tops (finely chopped) if available, 1 tsp garlic paste Salt to Taste ½ tsp white pepper powder or to taste, 1 tsp sugar, 2 cups chicken broth / water, 1 tbsp oil to fry.

 

 Method

Take 1 tbsp Soya sauce, 1 tbsp corn flour, salt, egg in a bowl and marinate chicken pieces in the mixture for about 10-15 minutes. Heat oil and deep fry the marinated chicken pieces till golden brown. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chillies and saute for few seconds. Add 2 cups of chicken broth or water, Bring to boil and add sugar, pepper powder, salt, ajinomoto and remaining Soya sauce. Add fried chicken pieces to it and cook for few minutes, Dissolve the remaining corn flour in ½ cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes. Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

jeera Chicken

Ingredients

Oil 1 tablespoon(s) cumin seeds, 3 green chillies finely chopped , 2 onions grated, 1 chicken, 2 tsp grated garlic, 8 tsp grated ginger, 1 tsp cumin powder, 1 tsp (garam masala) powder, 1 tsp lemon juice, Salt, Hot water, Cumin powder to garnish .

Method

 

Heat the oil in a heavy-bottomed pan. Add the cumin seeds and let them crackle. Add the green chillies and sliced onions. Sauté on medium heat for about 3 minutes or till the onions are soft and light golden. Add the chicken pieces and cook stirring for about 8 minutes or till the chicken pieces are no longer pink. Combine all the other ingredients and mix well. Cover and cook on medium heat for about 15 minutes or till the chicken pieces are well cooked. lf the chicken is not yet cooked and the gravy looks dry ,add more hot water little by little as required whilst stirring, Cover and cook on low heat till done. Serve hot garnished with a sprinkling of cumin powder.

Tuna Fish Cutlets

Ingredients 

Tuna Fish (canned) or any other flesh of the fish - 200 gm, 3 Onion (chopped), 4 Green chillies (chopped) 1 tsp Garlic pods, 1 tsp Ginger ( Finely chopped), 3 Potatoes (Boiled & mashed) 1 tsp Pepper powder Coriander leaves-As requited 2 tsp Garam masala, 4 tsp Oil -4 tbsp 1/2 cup Bread crumbs 3 Eggs.

   

Method 

Heat oil in a pan. Add onion, ginger garlic & green chillies till their fresh smell goes or till they are little cooked. Add fish to it & mix well , Remember not to add water to It . We have to make this mixture dry. As the fish is cooked, we just have to cook it till all the water is evaporated. Add mashed potatoes & mix well. Add pepper powder & garam masala mix it well. Add coriander leaves. Allow it to cool. Make small flat round shape balls Beat the eggs in a bowl and take bread crumbs in another plate. Dip the balls in the egg mixture & then roll them on the bread crumbs. Fry the cutlets deep in oil.