Kaju chicken curry

Ingredients:
Chicken - 500 gms
Cashews - 1/2 cup
Green chillies - 6
Onion - 2
Ginger garlic paste - 1 spoon
Cloves - 4
Bay leaves - 2
Cinnamon stick - 1 inch
Coriander powder - 1 spoon
Turmeric - 1/2 spoon
Garam masala powder - 1 spoon
Salt
Oil

Cooking time: 30 mins

Procedure:
Grind the onion and green chillies together. Keep them aside.
Soak the cashews for 10-15 mins and later grind them to smooth paste.
Heat a pan and add oil into it. Once oil heated add the onion and green chilli paste, cloves, cinnamon stick and bay leaves.
Fry until onions turns light brown. Now add the ginger garlic paste and fry for some more time.
Add turmeric powder and chicken pieces. Cook for 10 mins.
Now add the coriander powder, garam masala powder and kaju paste.
Add little water, salt and cook until chicken is done.

Onion chicken curry

Ingredients:
Chicken - 250 gms
Onions - 3
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Red chilli - 1 spoon
Garam masala - 1 spoon
Ginger garlic - 1 spoon
Green chillies - 2
Turmeric - 1/2 spoon
Salt
Oil

Procedure:
Grind the onions and keep the paste aside.
Heat a pan and add oil into it. Once oil is heated add the onion paste, green chillies and ginger garlic paste.
Fry them until the onions turns light brown or raw smell is gone.
Add turmeric and then add chicken. Fry for 2-3 mins and then add red chilli powder, garam masala powder, mint leaves, coriander leaves and salt.
Cook until the chicken pieces are soft and then remove from heat.
Serve hot with rotis or rice.

Chicken tandoori

Ingredients:

Chicken – 500 gms

Lemon juice – 2 spoons

Kashmiri (or normal) red chilli powder – 1.5 spoon

Gram flour – 2 spoons

Ajwain – ½ spoon

Curd – ½ cup

Ginger garlic paste – 1 spoon

Mustard powder – 1 spoon

Garam masala powder – ½ spoon

Butter

Oil

Salt

Procedure:

Clean and wash the chicken properly and drain the water completely.

Take a bowl and the chicken into it.

Add lemon juice, ½ spoon kashmiri (or normal) red chilli powder and 1 spoon salt.

Mix thoroughly all the above ingredients with the chicken.

Now heat a pan and add 1.5 spoon of oil.

In the oil add the gram flour and ajwain. Heat it on a low flame until you get nice aroma.

Once it’s done remove from heat.

Take a bowl and add curd, remaining chilli powder, ginger garlic paste, mustard powder, garam masala powder and the gram flour mixture.

Now add the above mixture to the chicken and mix properly.

Pre-heat the oven for 10 mins with 200 degrees temperature.

Take the chicken in the tray and keep inside the oven for 15mins or until chicken is cooked fully.

In between remove the chicken from oven and baste with butter.

Remove the chicken from grill once it’s done.

If you don’t have grill at home you can cook it on tawa.

Chicken seekh kebab

Ingredients:

Chicken mince – 500 gms

Cashew paste – 2 spoons

Green chillies paste – 1 spoon

Coirander leaves – 2 spoons

Chat masala – 1 spoon

Garam masala powder – 1 spoon

Lemon juice – 1 spoon

Butter

Oil

Salt

Procedure:

Take a vessel and add the chicken mince into it.

Then add the green chillies paste, cashew paste, chat masala, garam masala, salt and lemon juice.

Mix all the ingredients properly and keep aside.

Heat a tawa and spread little oil on it.

Take a little mixture of chicken and spread it around a satay stick.

Press it gently and place it on tawa. Cook it by turning around the kebab timely to cook all around.

When the chicken kebabs are fully done remove from heat and brush with butter and serve.

If you have grill at home it can be done in grill as well.

Pre-heat the oven for 10 mins with 200 degrees temperature.

Brush the chicken with oil and keep the chicken inside the oven.

Cook for another 15-20 mins with 200 degrees temperature. When chicken is cooked remove from oven.

This is cooked in grill :)

Hyderabadi Chicken Dum Biryani

Everyone's most awaited biryani recipe is here finally :) I hope all are excited to try this once. I would really like to thank my friend Rahila who was good friend of mine during college time. She was the only one who thought me this recipe. And now people are so fascinated about my biryani. I feel so happy about it.

Ingredients:
1 cup - curd
Red chilli powder - 1.5 spoon
Salt - to taste
Ginger garlic paste - 1 spoon
Turmeric - 1/2 spoon
Coriander leaves - 1 cup
Mint leaves - 1 cup
Garam masala powder - 1 spoon
Chicken - 500 gms
Basmati Rice – 2 glasses
Bay leaves – 2
Shahi jeera – 1 spoon
Cloves - 2
Onions – 3
Ghee – 1 spoon
Saffron (or cooking color) – 1/4th spoon
Milk – 3 spoons
Lemon – 1 big
Oil
Garam masala powder preparation:
Shahi jeera - 1 spoon
Cloves - 4
Cardamom - 1
Cinnamon - 1
Pepper - 4
Bay leaves - 2

Procedure:
Clean and wash the chicken properly and keep it in a vessel.
Now add the curd, coriander leaves, mint leaves, ginger garlic paste, turmeric powder, red chilli powder, garam masala powder, salt and cloves.
Mix well and allow it for marination for 30 mins.
Wash the rice and soak for 10 mins.
Heat a vessel and add 3.5 glasses of water.
Add shahi jeera, ghee and bay leaves.
Once water starts boiling add the soaked rice.
When rice is cooked 3/4th keep aside.
Heat a pan and add 1/2 cup oil for frying onions. Once the pan is heated add the chopped onions.
Fry the onions until the onions are crispy. When the onions are done strain the oil and keep the onions in a plate with tissue paper for cooling.

In the same pan add the marinated chicken (add extra oil as you need).
When the chicken is cooked you need to layer it with rice and onions.

Remove half of the chicken from vessel and layer with little rice. Then now add the remaining chicken mixture and layer it with half fried onions.

Then add the remaining rice and the left over fried onions.

Now mix the saffron (or cooking color) in milk and spread it on the rice.

Then squeeze the lemon also on to the rice.

Lower the heat and close the lid tightly by covering it with dough or aluminum foil.

Remove from heat after 10-15 mins when the biryani is done.

Now the hyderbadi chicken dum biryani is ready. Mix it before you serve.

The best combination with it would be Mirchi ka salan and raita.

Chicken nuggets pulao

Ingredients:
Nuggets:
Chicken mince - 1 cup
Green chillies - 2
Onion - 1
Curd - 2 spoons
Ginger garlic paste - 1 spoon
Corainder leaves - 2 spoons
Oil - for deep frying
Breadcrumbs powder
Salt
For pulao:
Cooked rice - 2 cups
Jeera - 1 spoon
Ginger garlic paste - 1 spoon
Onion - 1
Turmeric - 1/2 spoon
Coriander powder - 1 spoon
Garam masala - 1 spoon
Red chilli powder - 1 spoon
Cariander leaves for garnishing
Salt
Oil

Procedure:
Grind the green chillies, onion and coriander leaves.
Take the chicken mince, add ground paste, salt, ginger garlic paste and curd.
Set the chicken mixture aside for 15-30 mins.
Heat the oil in a pan for deep frying.
Take lemon size chicken and flatten it like cutlet.
Roll in breadcrumbs powder and keep aside.
Repeat the same process for remaining chicken.
Once the oil is heated deep fry the chicken until cooked on medium flame.
Now heat another pan and add 1 spoon oil.
Then add jeera once it starts to splutter add onion.
When onion turns light brown add ginger garlic paste and turmeric.
Later add red chilli powder, coriander powder, garam masala and salt as per taste.
Now mix the cooked rice into this.
When the masala is mixed properly to the rice add the nuggets.
Cook for another 5 mins on medium flame.
Once it is done garnish with coriander leaves.

Instead of mixing it with pulao you can have only the nuggets as a snack with tomato ketchup :)