28
Aug 16

Rotisserie chicken roast

Today is holiday, but my husband went to office. While returning from office he brought chicken. That time I was getting irritated, what to do with this chicken because I have already finished cooking our lunch. That is fish kabab, which I am going to upload next…

Then I was in dilemma, whether to keep it in refrigerator, or to make something today only, finally I decided to cook a starter…

Here it is

Ingredients:

  • Chicken (leg): 2 no.
  • Hung Yogurt/curd: 100 gm
  • Ginger paste: 1 teaspoon
  • Garlic paste: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Salt: 1teaspoon
  • Garam masala powder: half teaspoon
  • Edible color (optional): 1 pinch
  • Butter/Oil: 1 tablespoon

Preparation:

  1. Take the chicken in a bowl. Wash it. Rub with 2 table spoon curd. Keep aside for 10-15 minutes.
  2. Wash the chicken again.

Method:

  1. Marinate the chicken with rest of the yogurt/curd, ginger, chili powder, Garam masala powder, garlic paste, salt, and color. (Leave it for minimum two hours, you can leave it for longer period also but then keep it in refrigerator.
  2. Take out extra marinate from the chicken pieces, cook it into the barbecue/grill or shallow fry with less oil.
  3. But here I cooked into OTG with help of Rotisserie process. First it is necessary to pre heat the oven for 10-15 minutes at 180 degree C.
  4. Then continue to cook for 45-50 minutes (Time to time check the chicken for its color and moisture, if it looks dry, smear with butter).
  5. It is ready to serve with green chutney and onion rings.

Enjoy the starter…

Rotisserie chicken roast

Rotisserie chicken roast

chichen leg being prepared for making chicken roast,kept in curd for 20 minutes

chichen leg being prepared for making chicken roast,kept in curd for 20 minutes

after washing in removing curd, cut mark put

after washing in removing curd, cut mark put

Ingredients

Ingredients

all ingredients put together

all ingredients put together

marination ready after mixing

marination ready after mixing

ready to be put in refrigerator for minimum couple of hours.it can be left for overnight

ready to be put in refrigerator for minimum couple of hours.it can be left for overnight

Take out extra marinate from the chicken pieces

Take out extra marinate from the chicken pieces

Rotisserie process

Rotisserie process

cooked into OTG with help of Rotisserie process

cooked into OTG with help of Rotisserie process

Rotisserie chicken roast

Rotisserie chicken roast


22
Aug 16

Chicken aaloo Dum (chicken potato Dum)

Chicken is extremely popular in all over world, traditionally Dum style cooking in earlier days into earthen pot sealed with Aata dough, over slow burning coals for hours. Here I am using gas stove.

It is main course recipe with delicious gravy (curry) to be used everyday meal, will be loved by children and adult.

Ingredients:

  • Chicken: 300gm (medium size breast piece).
  • Potato: 4 no. (Small)
  • Onion: 1no. (Small)
  • Tomato: 1 no. (Small)
  • Red chili powder: 1teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Ginger: 2-3 “piece
  • Garlic: 3-4 flakes
  • Whole red chilly: 1 no.
  • Green chili: 2 no.
  • Cumin seed: half teaspoon
  • Bay leaf: 2 no.
  • Salt: 1 ½ teaspoon
  • Mustard oil/any cooking oil: 3 tablespoon
  • Ghee: one teaspoon (optional)
  • Water: 1 cup (as per gravy consistency required)

Preparation:

  1. Peel off potatoes and cut into equal medium size pieces. Boil the peeled potatoes with chicken, along with ½ teaspoon of salt and bay leaf. Keep aside.
  2. Grind ginger, garlic, tomato and onion; make fine paste, Keep aside.

Method:

  1. Take fry pan heat oil in it. When it smokes, put 2 whole chilies, cumin seeds and bay leaf.
  2. Add boiled chicken and potatoes in it. Stir fry it for 2 -3 minutes, take it out and keep aside.
  3. Add ground paste Stir it and fry (keep it stirring otherwise it may burn) till oil separates from the masala (About 5 minutes).
  4.  Take a bowl put chili powder, coriander powder, turmeric powder and salt in it, add one tablespoon of water and mix it well, it will become paste.
  5. Add this paste in the fried masala and stir it., add fried potato and chicken in it. Stir it for 2 minutes.
  6. Add one cup of hot water and cover it, Lower the flame and heat it about another 5-6 minutes.
  7. Add Garam masala powder, one teaspoon ghee and put off the flame, Now, chicken potato Dum is ready to serve.
  8. Serve with fluffy puries or rice.

    Chicken aaloo Dum (chicken potato Dum)

    Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Ingredients

Ingredients

Boil the peeled potatoes with chicken

Boil the peeled potatoes with chicken

Ingredients

Ingredients

put 2 whole chilies, cumin seeds and bay leaf

put 2 whole chilies, cumin seeds and bay leaf

Add boiled chicken and potatoes

Add boiled chicken and potatoes

Stir fry

Stir fry

Add ground paste

Add ground paste

Add ground paste

Add ground paste

Add ground paste

Add ground paste

masala

masala

Add fried potato and chicken

Add fried potato and chicken

Add one cup of hot water

Add one cup of hot water

Add Garam masala powder

Add Garam masala powder

one teaspoon ghee

one teaspoon ghee

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

Chicken aaloo Dum (chicken potato Dum)

20160417_135430

20160417_135440 20160417_135512


31
Jul 16

Chicken pakoda/fritters

By habit Indians love to eat fried, chicken pakoda/fritters is one of them. You get the wafting aroma of chicken; in fact it has amazing taste and nutritive value. Pakoda/fritters loved by all. Contains all the nutrients that make strong body, like protein, calcium, iron etc….

Ingredient:

  • Chicken (breast):200gm.
  •  Ginger: 2-3 “piece
  • Garlic: 3-4 flakes
  • Salt: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Garam masala: ½ teaspoon
  • Water: 1cup
  • Mustard oil: for deep fry
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Grind ginger and garlic; make fine paste, Keep aside.
  2. Boil the chicken, along with ½ teaspoon of salt and bay leaf. Keep aside.
  3. Take a bowl. Put Besan, salt, Ajawine, ginger garlic paste, Garam masala and Meetha soda in it.
  4. Make a smooth batter with the help of water.

Method:

  1. Take fry pan, heat oil in it.
  2. Let oil to smoke. Pour a drop of batter into the oil.
  3. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, dip the boiled chicken piece into batter. (Either direct by hand or spoon)
  5. Deep fry all chicken pieces, when they start to come up slowly turn over.
  6.  Fry till it becomes golden brown on both sides.
  7. Serve hot Chicken pakoda/fritters with tomato sauce.
    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Ingredient

    Ingredient

    Boil the chicken

    Boil the chicken

    Make a smooth batter

    Make a smooth batter

    dip the boiled chicken piece into batter

    dip the boiled chicken piece into batter

    dip the boiled chicken piece into batter

    dip the boiled chicken piece into batter

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters

    Chicken pakoda/fritters


29
May 12

Pepper chicken

 Ingredients:

Preparation:

  1. Clean and wash chicken. Soak with vinegar for 5-10 minutes. Wash with water.
  2. Chop  onion longitudinally.

Method:

  1. Heat oil in a fry pan put cumin seed, clove, bay leaf, garlic flake in it. Sputter it for few seconds.
  2. Add chopped onion and saute till light brown color appears.
  3.  Add garlic and ginger paste. Stir it.
  4. Add chicken piece, turmeric powder and coriander powder.
  5. Reduce to low heat, and fry till oil separates from masala.
  6. Cook on medium flame till the chicken is done (if needed put little water, with tender chicken and low flame no need to put water).
  7. Add green cardamom powder, black pepper powder and cook for 2 minutes. Put off the flame.
  8. Leave it for 5-10 minutes.
  9. Garnish with roasted and crushed black pepper.

Now, Pepper chicken is ready to serve.

 


12
May 12

Chicken curry

Ingredients:

Preparation:

  1. Clean and wash chicken. Soak with vinegar for 5-10 minutes. Wash with water.
  2. Marinate chicken with one teaspoon of salt, half teaspoon turmeric powder, and half teaspoon of garlic paste.
  3. Grind onion and tomato to fine paste.
  4. Chop coriander leaves.

Method:

  1. Take a fry pan. Heat oil on high flame until smoke starts coming.
  2. Lower the flame, put 5-6 chicken pieces and increase the flame to high.
  3. Fry on both sides till dark   golden brown color appears (about 2-4 minutes each side).
  4. Remove the fried chicken pieces in a separate bowl/ plate
  5. Fry remaining pieces in the same way.
  6. Keep aside all fried chicken pieces.
  7. Put 3 tablespoon of oil in a fry pan.
  8. Add cumin seed, clove, and bay leaf, in it. Sputter it for few seconds.
  9. Add onion and tomato paste sauté till light brown.
  10. Add garlic and ginger paste. Stir it.
  11. Add chilly powder, turmeric powder and coriander powder. Mix it well.
  12. Reduce to low heat, and cover the lid. Fry till oil separates from masala (or liquid dries up).
  13. Add 2 cup of water and cover the lid. Slowly add 2 cups of water (as per gravy thickness.)
  14. Boil it for1 minute.
  15. Add fry chicken in it.
  16. Boil it for 3-5 minutes. .
  17. Add Garam masala powder and stir it.
  18. Put off the flame.
  19. Garnish with coriander leaves.
  20. Serve hot with rice or roti.

chicken curry

 

Ingredients

Ingredients

Marinate chicken

Marinate chicken

 Fry

Fry

 Fry

Fry

 Fried chicken

Fried chicken

Add cumin seed

Add cumin seed

Add cumin seed, clove, and bay leaf

Add cumin seed, clove, and bay leaf

Add onion and tomato paste

Add onion and tomato paste

Add onion and tomato paste

Add onion and tomato paste

fry the masala

fry the masala

Add 2 cups of water

Add 2 cups of water

Add 2 cups of water

Add 2 cups of water

Add fry chicken

Add fry chicken

Add fry chicken

Add fry chicken

Boil it for 3-5 minutes

Boil it for 3-5 minutes

Add Garam masala powder

Add Garam masala powder

Add Garam masala powder

Add Garam masala powder

Chicken curry

Chicken curry

Chicken curry

Chicken curry

chicken curry