Chicken all the way!



Chicken makhani

Ingredients


700gms whole chicken
For the marinade
30gms salt
2-1/2 tsp red chilli powder
1 cup yoghurt
1 cup vinegar
2tbsp ginger/garlic paste

For the gravy
50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chilli powder
1 cup cream

Method

Make slits on the chicken. Rub marinade all over it and keep aside for at least 15 minutes. Put it on the skewer and grill for 15 minutes. Let it rest for 10 minutes and then grill again for 10 minutes. Cut into small pieces and keep aside.

To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown. Add khoya and cashew paste. Stir in remaining ingredients except cream and cook for 20 minutes. Stir in cream on low heat to make thick gravy. Add chicken and cook for 10 minutes.

Coconut chicken

Ingredients


150ml chicken stock
25gms coconut cream
1tbsp oil
800gms boneless chicken thigh, cut into thin, long strips
4 spring onions, sliced thinly
4tbsp butter
Juice and rind of a lemon
1 green chilli chopped

Method

Mix together chicken stock and coconut cream until it dissolves. Heat oil in a wok and sauté chicken until it turns golden in colour. Add green chilli and spring onion and cook for three minutes. Add the remaining ingredients and simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok. Serve hot.

Chicken and brinjal

Ingredients


2 brinjals, cubed
4 chicken fillets,
cubed
1 lime, cut into segments
8 black
mushrooms
For the marinade
4tbsp oil
2tbsp lime juice
6tbsp chopped coriander leaves
1 clove garlic, chopped
1tsp red chilli powder
Salt and black pepper to taste

Method

Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes. Thread vegetables, chicken, lime wedges and mushrooms on skewers. Grill in a grill pan till vegetables are slightly charred and chicken is cooked.

Methi chicken

Ingredients

1-1/2kg chicken cut into karahi pieces

For the marinade
1tsp each, ginger and garlic paste
2tsp yoghurt
1tsp red chilli powder
½ tsp cumin powder
Salt to taste

For the gravy
2 cardamoms
1 cinnamon stick
3 green chillies, chopped
½ tsp black cumin seeds
2 cups chopped fenugreek leaves
1 lemon juice
2 onions chopped
2 tomatoes chopped

Method

Mix all the ingredients and marinate the chicken for 30 minutes. Grill in a pre-heated oven till golden brown. For the gravy, roast cardamom, cinnamon, black cumin seeds and chopped onions till golden brown. Add fenugreek leaves and sauté for four minutes. Add tomatoes and chicken and cook till the aroma of the fenugreek leaves comes out. Put lemon juice, garnish with ginger juliennes and serve.