Chicken Chili Dry

Chicken Chili Dry

Recipe

Ingredients:

For Chicken Batter:

• 250 gms chicken, cut in long thin strips
• 2 tbsp fine white flour
• 2 tbsp corn flour
• Salt & pepper, to taste
• 1 egg
• 1tbsp ginger garlic paste
• Oil for deep frying

For Stir-fry:

• 1 tbsp oil
• 3 garlic cloves, fine chopped
• 1 inch piece of ginger, julienned
• ½ cup fine chopped celery
• 6-7 green chilies, julienned
• 1 green bell pepper / capsicum, julienned
• ½ cup spring onion pieces (white part)
• 1 tbsp chili sauce
• 1 tbsp dark soy sauce
• Salt & pepper, to taste
• 1 tbsp spoon corn flour mixed in 2tbsp water

Method:

• Marinate chicken in all batter ingredients for 15-30 minutes.
• Deep fry till golden brown and set aside.
• Heat oil in a wok and add garlic & ginger.
• Add chopped celery, green chilies, bell pepper and spring onions and stir-fry for 1 minute.
• Add chili sauce, dark soy sauce, salt & pepper and mix well.
• Pour in corn flour mixture and stir for few seconds till transparent.
• Stir in your fried chicken pieces till they’re well coated with sauce.
• Serve with fried rice or as an appetizer.

~ Bon Appétit!

Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani)

A wonderfully rich, creamy and buttery chicken gravy.

Recipe 

Ingredients:

For Marinade:

• 500 gm boneless chicken cubes
• 1/2 cup yogurt 
• 1/2 tsp red chilli powder
• 1 tbsp ginger garlic paste
• 1/2 tbsp garam masala
• 2 tbsp lime / lemon juice
• A handful of coriander leaves, finely chopped
• 2 green chilies, finely chopped 

For Gravy:

• 50 gm salted butter
• 1 cinnamon stick
• 4 small green cardamoms
• 4 cloves
• 8 whole peppercorns 
• 1 tbsp ginger garlic paste
• 1 green chilli, finely chopped
• 200 gm tomato puree / if u don't have tomato puree boil tomatoes for 10 mins on high, remove the skin and make a paste. 
• Salt, to taste
• 1/2 tsp red chilli powder 
• 1 tbsp garam masala powder
• 1 cup water
• 1 cup heavy cream 
• 2 tbsp butter
• 1 tbsp honey (optional)

Method:

• Marinate boneless chicken cubes in yogurt, salt, red chilli powder, ginger garlic paste, garam masala, lime juice and chopped coriander & green chillies for at least one hour. 
• Pan grill / fry this chicken in a pan cook with some butter. 
• In a pan add salted butter, then add cinnamon stick, green cardamoms, cloves, whole black peppers. 
• Sauté and add ginger garlic paste and chopped green chilli. Cook this on medium for 2 mins. 
• Then add tomato puree. Cook the tomato puree for 4 to 5 mins or until butter separates from the gravy. 
• Add salt, red chilli powder and garam masala powder. 
• Add water and cook for another 4 to 5 mins on low heat in covered pan. 
• Add the cooked chicken pieces, heavy cream and butter.  
• Cook for another 2 to 4 mins. See the consistency if its too thick add some water.  
• If you want sweet flavour in your Butter Chicken add 1 tbsp of honey at this point (optional) and stir well.
• Enjoy your butter chicken with plain rice or roti / naan.

~ Bon Appétit!

Chicken Paneer Tikka (Chicken Cheese Kebabs) with Mint Chutney

Chicken Paneer Tikka (Chicken Cheese Kebabs) with Mint Chutney

Juicy & tender oven grilled chicken, cheese, bell peppers and onion cubes infused with tikka masala spices and served with golden fried potato chips and tangy homemade mint chutney.

Recipe

Chicken PaneerTikka (Chicken Cheese Kebabs)

Ingredients:

Marinade:

• 1/3 cup thick yogurt / hung curd
• 1 tsp ginger garlic paste
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• 1tsp cumin powder
• 1/4^th tsp garam masala powder
• 1 lemon juice
• 1 tsp Kashmiri chili powder (this chili powder is very mild in taste but impart a vibrant red colour to any dish)
• 1/4^th tsp chaat masala powder (optional)
• Salt, to taste

Tikka:

• 150 gms Paneer / Cheese (Cottage Cheese / Halloumi Cheese)
• Bell peppers, red, green and yellow
• 1 large onion
• 1 chicken breast
• Wooden / metal skewers

Method:

• Cut all vegetables, chicken and cheese into cubes. (I used Halloumi Cheese which has a high melting point and its ideal for frying or grilling. Simple hard cottage cheese available in Pakistan serves the same purpose).

• Combine all marinade spices and yogurt and marinade vegetables, cheese and chicken in it after gentle thorough mixing for 1-2 hours. The more time tikka ingredients are marinated, the more richly and evenly flavourful they are.

• Meanwhile soak wooden skewers in cold water for 20-30 minutes (this will prevent them from charring in oven). If you’re using metal skewers, simply grease them with oil / ghee.
• Preheat oven at 200’C.
• Line a baking tray with aluminium foil and spray this foil with cooking spray / grease it with oil / ghee.

• Skew marinated bell peppers, onions, chicken and cheese on skewer. Adapt any sequence, but keep cheese in between chicken and vegetables.
• Arrange the skewers on aluminium foil lines baking tray. Spray them with cooking spray or brush them gently with oil / ghee.

• Place this tray in the middle rack of the oven and bake for 10-15 minutes. Then take it out and turn the skewers over and brush this side too with oil / ghee and put the tray back in oven for a further 10-15 minutes of baking.

• I turned the grill mode on for last 5 minutes for desired level of charring.
• Serve with mint cutney / chips / lemon wedges.

Mint Chutney

Ingredients

• ½ cup mint leaves, separated from stems
• ¼ cup coriander leaves (Cilantro), separated from stems
• 1 red or green chili pepper chopped
• 3 tbsp of lemon/lime juice
• 2 tap of water and 1 tbsp of plain yogurt)
• Salt and pepper to taste

Method:

• Wash the greens in cold water, and pack the mint and coriander leaves into the measuring cups.
• Blend all of the ingredients together on medium speed in a blender; blend until the mixture has a smooth consistency.
• Pour the mixture into a bowl, and serve.

~Bon Appétit!