Showing posts with label CHICKEN. Show all posts
Showing posts with label CHICKEN. Show all posts

Sunday, June 30, 2013

*CORIANDER CHICKEN*


Coriander Chicken is one of the tastiest and most unusual  dishes I have ever tried.  This recipe combined both the coriander seeds and coriander  leaves for an amazing blend of flavor.

The only down side is that once you start cooking, you're pretty much tied to the stove. It requires a lot of stirring, checking and adding things and so on.  Still don't let it put you off, it is absolutely fabulous. Seriously it has to be tried!

Sunday, May 12, 2013

HOT & SPICY CHICKEN MASALA



Hot & Spicy Chicken Masala is my family favorite dish.  Whenever I cooked a special rice, this dish was most requested.  Hot & Spicy  Chicken Masala was little spicy since I have used bird's eye chili in it but this is optional, you may omit if you can't stand the heat but trust me this tiny chili adds  a special punch to the dish.

Looks complicated  but actually it was easy to prepare. What you need is a blender/food processor to process the ingredients until smooth but I prefer to use my pestle and mortar to do the job.

Make sure to remove the skin and trim the excess fat from the chicken.  If possible, blend the spices without water since the juice from  tomato will aid the process. Hope you'll enjoy this dish as much as we do!

HOT & SPICY CHICKEN MASALA
Servings   :    5-6

500 gram chicken parts cleaned
10 shallot peeled
2 tomato sliced
2 tablespoon chicken curry powder
1 tablespoon chili powder
10 red bird's eye chili
1/4 tsp turmeric powder
1 in cinnamon stick
2  cloves
2 cardamoms
3 cloves garlic peeled
1 cm ginger peeled
2 limes squeezed for juice
salt to taste
3 tablespoon oil


METHOD

Marinate cleaned chicken with turmeric, salt and 1 tsp chili powder (taken from 1 tablespoon) for at least 30 minutes.

Blend onion, ginger, garlic, tomato  and bird's eye chili in a blender/food processor until it becomes smooth paste.

Heat oil in a deep pot, add in blended ingredients and salt, fry  until fragrant.

Add in cinnamon. cloves, cardamom, chicken curry powder and chili powder continue cooking using slow heat until oil floats on top.

Put in chicken pieces and cook until chicken is tender using medium heat, stirring occasionally.

Check for salt,  add the lime juice. Once the chicken is fully cooked, it is ready to be served.





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Sunday, July 29, 2012

BAKED YOGURT & TURMERIC CHICKEN

Baked Yogurt & Turmeric Chicken



Chicken is a favorite in almost every household. Not only it is delicious but more than its taste, it is nutritious.
There are many ways  of cooking chicken but if you prefer healthy way this Baked Yogurt & Turmeric Chicken is exactly for you. If you like,  you can remove the skin to further cut down excessive fat.

With the increased awareness of healthy living, baking chicken is a great way of preparing delicious dish without worrying of the negative effect. Another benefit to choose this option were money saving, you need not discard a liter of oil for deep frying and less cleaning required, forget about oil splatter on the flour and greasy kitchen and living room.

You can always smear olive oil or butter before or during baking to keep the chicken moist.

Tuesday, November 29, 2011

PAN FRIED HONEY SOY CHICKEN


This is an easy and tasty way to prepare chicken minus the spices.  Goes equally well with hot vegetables or a crisp salad. They are also best served as a finger food at parties or picnics.

It is important to use medium heat to ensure that they don't burn and for fuss free method, bake them at  180C for 45 minutes, basting once or twice during baking.

This is my family favorite - finger licking good!

PAN FRIED HONEY SOY CHICKEN
Serves   8

16 pieces  chicken  wings/thighs/breast
1/4 C  chili sauce
2 TB  honey
1 tsp coarse black pepper
2 cloves garlic chopped
1/3  C lemon juice
3 TB  soy sauce
salt to taste
vegetable oil for frying

DIRECTION

Mix together honey, soy sauce, garlic, chili sauce, lemon juice and salt in a glass bowl..

Add in the chicken pieces, combine well.

Cover and refrigerate for an hour  (overnight if possible)

Heat little oil in a non stick pan, put in the chicken pieces, pour over the marinade, cook both side until brown and the marinade absorbed by the chicken.

Serve hot.

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Wednesday, November 9, 2011

RENDANG AYAM


This chicken rendang is slow cooked in spicy coconut milk until the chicken is tender and almost dry.

It is popular during festive occasions or wedding in South East Asian countries.  To avoid sticking to the bottom of the pan, stir constantly and make use of your  non stick utensil if you have. Adjust the dry chili used according to your tolerance, normally this is quite spicy with a hint of sweetness.

Best eaten with rice cake (lontong), flavored rice or flat bread. In fact this chicken rendang compliments well with  the pumpkin pulao.

CHICKEN RENDANG
Serves   4-5

1.2 kg - 1.6 kg  whole chicken cut into 12  fat removed and cleaned
2 pieces turmeric leaf
2 pieces fragrant lime leaf
3 C  coconut milk
salt and sugar to taste
3 TB cooking oil


GRIND INTO PASTE
20 shallot
3 cloves garlic
1 in ginger
1 in galangal
3 stalk lemongrass cut into small
25 dry chili (soak in hot water to soften)
2 TB roasted grated coconut



DIRECTION

Dry roast the grated coconut until light brown.  Set aside to cool.

Heat oil in the non stick deep frying pan, add in spice paste and fry until fragrant.

Add in chicken pieces, stir until well coated with spices about 5 minutes.

Now add the  coconut milk, turmeric leaf, and  lime leaves.  Bring to the boil and continue to cook uncovered till chicken is tender, then reduce the heat and cook till quite dry, stirring constantly to prevent burning.

Add  salt and sugar,  remove from heat.  Serve with rice cake, flat bread or flavored rice.



Monday, September 19, 2011

SHAHI MURG (CHICKEN IN YOGURT)


Naan is a favorite of my son and he prefers to eat them with chicken dish. Since I had a bowl of yogurt, so this is an appropriate gravy to cook with.

Perfect blend of spices, makes this dish scrumptious and creamy.  Had used ready made korma powder if not you can use a mixture of ground coriander and ground cumin. We need more gravy to dip so added a little bit of water at the time of cooking but this is not necessary if you prefer thicker one.

This goes well with capathi, naan, paratha or even rice.

SHAHI MURG (CHICKEN IN YOGURT)
Servings     :     4-6
Adapted from Hjh Suraya Bee

1 whole chicken, deskinned and cut into 8-10 pieces
1 TB garlic paste
1 TB ginger paste
1 TB course ground black pepper
1/2 C warm fresh milk
1/2 tsp saffron
500 ml yogurt
1/2 C coriander leaves, chopped
4 cardamoms
4 cloves
5 cm cinnamon
3 large onion chopped
1 TB korma curry spice
1 TB chili powder
2 pieces bay leaves
2 red chili coarsely sliced
2 green chili coarsely sliced
2 tomato quartered
1/4 C silvered almond, toasted
1/4 C raisin
salt to taste
4 TB ghee/ vegetable oil

METHOD

Marinade chicken with ginger garlic paste and black pepper for 20 minutes.

Infuse saffron in warm milk, put aside. Beat yogurt till smooth then combine chopped coriander leaves in it.

Heat the oil, saute cloves, cinnamon and cardamom till fragrant. Add in chopped onion, saute until light brown.

Add in korma spice, chili powder and bay leaves, saute until oil seeps.

Now add the chicken, stir to coat with spices evenly.

Add in yogurt mix, saffron infused milk, red/green chili and salt to taste.

Reduce flame, cover the pot and simmer for 20 minutes, stir every now and then.

When the chicken is tender, add the tomato, silvered almond and raisin, stir well.

Sprinkle chopped coriander leaves at the time of serving.

Best served hot with any type of rice or bread.

Tuesday, June 28, 2011

RED MUGHLAI CHICKEN

Indian Chicken Recipe @ http://treatntrick.blogspot.com


Mughlai cuisine is originated from imperial kitchen of the Mughal empire. It is strongly influenced by Persian and Turkish cuisines of Central Asia. Mughlai cuisine has a distinctive aroma and taste of ground and whole spices using butter, cream, nuts and dried fruit.

The recipe below is a fine example of such cuisine with addition of dry red chili which lends a fiery hot color to the dish. Can be enjoyed with pilaf, naan or even bread.

Monday, April 25, 2011

CHICKEN DOPIAZA



Chicken Dopiaza is a famous Indian dish orginated during Moghul empire using heavy dose of onion, simmered in a mixture of spices and yogurt. Half of the onion is fried until golden brown,  later added to the gravy lightly crushed and the balance of the onion is blended.

For milder curry, you can reduce the chili powder used.  This gravy can be cooked with lamb, king prawn or even vegetarian style. It is best taken with  flavored rice or flat bread...

CHICKEN DOPIAZA
Country of origin    :   India/ Asia
Type                      :   Main course

1 kg chicken pieces cleaned
3 onions sliced
5 cardamom
1/2 C yogurt
2 C water
salt to taste
3 TB cooking oil
1/4 C coriander leaves for garnish
GRIND
3 onion
1 in ginger
5 cloves garlic
2 TB coriander powder
2 TB chicken masala powder
1-2  TB chili powder
1/4 C coriander leaves
2 tomato chopped

METHOD

Trim excess fat from the chicken, remove the skin,wash and drain. Add yogurt to the chicken. Keep aside.

Heat the oil, fry  3 onions  until golden brown. Remove and place on absorbent paper.

Add cardamom to the oil, fry until fragrant. Add the blended spices , fry until oil starts to separate on top.

Now add the chicken, fry for a minutes, add the water, bring to boil. Reduce heat, cover and simmer until chicken is tender..

Crushed the fried onion and add into chicken pot once the chicken is tender, add more salt if required. Garnish with coriander leaves and remove from heat.

Linking to Ethnic Cuisine




Wednesday, February 2, 2011

MAHARANI CHICKEN

Maharani Chicken

This is one of  the recipes by Asmah Laili. She is former popular DJ turned cookbook author and her recipes always seem to work not only for me but those who had tried her recipes. I have altered slightly to suit my taste and you should do so if you want a milder gravy.

Here, meat curry powder is used or you can also use your own combination of coriander powder, aniseed, cumin, chili powder and turmeric also I double up the tomato puree. It is so tasty and excellent with flavored rice, flat bread or even bread.

Monday, October 25, 2010

HOT & SPICY FRIED CHICKEN

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Any time of the day, fried chicken sounds great and appetizing snack for chicken lovers especially the aroma at the time you're frying them. It is a great appetizer or side dish to serve along with main course. It is quite easy to prepare, just require time for marinating, the longer time it takes will make them more tastier.

Using dry chili but chili powder works well too, adjust to suit your taste. If you're using wet blender, kindly add some water to grind. In case the lemon grass is not available at your place, do omit them, this is for fragrance only.

This is my favorite recipe, do you believe that one of my sons can complete them in one sitting. What you need are:

HOT FRIED CHICKEN

12 pieces chicken drumstick/breast
salt to taste
oil for shallow frying

GRIND

1 in ginger
4 cloves garlic
2 stalk lemon grass
15 dry chili - soak to soften
1 tsp turmeric powder

METHOD

* Place cleaned chicken, ground ingredients and salt in a bowl. Mix well.

* Marinate for at least 1 hour in a refrigerator.

* Heat the oil, shallow fry the marinated chicken until both sides turn golden brown. Transfer onto plate lined with kitchen towel to absorb excess oil.

* Serve hot.

Sunday, September 5, 2010

MYSORE FRIED CHICKEN

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I have came across thousand cooking websites featuring all sort of chicken recipes be it Chinese, Indian or Malaysian. It is really hard to choose which one suits my taste bud. In the end my choice goes to Mysore fried chicken by Zarinah Anwar. I had tried several recipes by her and it never failed to impress the taster.

This recipe does not used ginger, garlic, cinnamon, clove or cardamom at all instead chopped coriander leaves is added for cooking this dish. Surprisingly it turns out fantastic and added more water for extra gravy since it supposes to be fairly dry curry.


INGREDIENTS

1.5 kg chicken pieces, remove skin
2 onions sliced
2 green chillies sliced
1 red chili
2 T coriander powder
1 T chili powder
1 tsp turmeric powder
10 stalks coriander leaves chopped
2 C water
8 T oil
salt to taste

METHOD

* Combine chicken with all the ingredients except oil and 1 cup water in a big bowl.

* Heat oil, add chicken, fry till fragrant. Add 1 cup water, cover and cook until chicken is dry and tender using low heat, stir in between.

* Garnish with coriander leaves at the time of serving.

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Friday, August 6, 2010

BLACK PEPPER CHICKEN

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One of the easiest dish you can prepare and tastes great too. As you know, black pepper is known for its health benefits, improve digestion, promote intestinal health,antioxidant and antibacterial effects. It contains vitamin K, iron, dietary fiber and manganese.

This is not the typical black pepper chicken that uses soya and oyster sauce, the addition of freshly ground black pepper really enhances the taste of this chicken.

Best taken with bread, roti or even rice.


INGREDIENTS

500g chicken pieces (fat and skin removed)
2 onions chopped
2 T ground black pepper
1 T chicken curry powder
1 T ginger garlic paste
1/2 tsp turmeric powder
2 tomatoes chopped
1 stick cinnamon
2 cloves
2 cardamom
salt to taste
2 T oil
coriander leaves for garnish

DIRECTION

* Marinate cleaned chicken with ginger garlic paste, salt and turmeric.

* Heat the oil, add in cinnamon, clove and cardamom. Put in the onion, fry until light brown.

* Now add the tomatoes and salt, cook until soft. Add in the black pepper and curry powder, stir until fragrant, add water if it is too dry.

* Add chicken pieces, stir until well coated, add some water and cover the pan.

* Once the chicken turns soft, remove from heat and sprinkle coriander leaves.

* Best eaten with naan, capathi or rice.

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Monday, June 21, 2010

TOMATO CHICKEN II

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This is the gravy I have cooked to go along with the tomato rice posted earlier. It's semi dry dish, a bit spicy and tasted wonderful with the rice. Kindly adjust the spice level to your liking.

If you are using the concentrated tomato puree, do adjust the quantity since it is more tangy than the liquid tomato puree I have used here.


INGREDIENTS

500g (1 lb) chicken pieces
2 Onions sliced
2 T coriander powder
1 T chili powder
1/2 T cumin powder
1/2 T ground pepper
1/4 teaspoon turmeric powder
1/2 cup tomato puree
1 T ginger garlic paste
2 cardamom
1 stick cinnamon
2 green chili slit
2 T cooking oil
salt to taste
1/2 cup water
3 sprigs coriander leaves chopped
mint leaves for garnish

METHOD

* Marinate the cleaned chicken with ginger garlic paste, ground spices, coriander leaves and salt.

* Heat the oil, fry cardamom, cinnamon and onion until fragrant.

* Add chicken, fry about 5 minutes, add water and cover the pot.

* Now add the tomato puree, green chili and more salt, cook until chicken is tender.

* Garnish with mint leaves at the time of serving. Enjoy!

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Tuesday, June 1, 2010

BOMBAY CURRY CHICKEN

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After going through my recipe file, this Bombay Curry Chicken  caught my attention. I presume, there is no other simpler way to cook the chicken but despite the easy method, the gravy is  full of wonderful flavor.

What you need to do is to mix the spices and let it comes to boil then add the chicken, simmer until the chicken turns soft. The only change I made is to add more chili powder since it is not spicy enough. It turns out marvelous, best taken with rice or bread.

INGREDIENTS

ITEM A
3 big onion blended
1 T ginger and garlic paste
3 T chicken curry powder
1 T chili powder
2 green chili slit
1 stick cinnamon
3 cardamoms
1/2 C cooking oil
2 C water
a handful mint leaves
2 tomatoes chopped

ITEM B
1 whole chicken cut into 8-10 pieces cleaned
2 potatoes
1/2 C yogurt
salt to taste

T  =   tablespoon      C  =  cup

METHOD

* Place Item A in a deep pot, covered and bring to boil using medium heat.

* Once boiling, stir and add Item B. If too thick add more water, cook until chicken turns soft.

* Remove from heat and it is now ready to eat. Enjoy!

Source : Mumtaj Begum

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Friday, April 30, 2010

CHICKEN IN HOT SOYA SAUCE

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After having curry dishes all the time, felt must have a change to the way we are cooking and this dish came to my mind. Using bird's eye chili for extra kick, don't let the color alarmed you,it is truly delicious and pretty quick to prepare. You could adjust the spice level and the gravy needed according to your taste.

INGREDIENTS

500g (1 lb) chicken pieces
2 onions sliced
3 garlic minced
1 teaspoon ginger paste
1 stick cinnamon
1/2 cup water
1/2 cup sweet soya sauce
2 tablespoons lemon juice
7 bird's eye chili pounded
turmeric powder
salt and sugar to taste
oil

MRTHOD

* Coat the cleaned chicken with turmeric and salt, fry until half done.

* Heat the oil, fry the cinnamon,  onion, ginger, garlic and bird's eye chili until fragrant, add water and soya sauce bring to boil.

* Add salt and sugar to taste. Now slide in the chicken pieces and simmer for a few minutes. Just before removing from heat add the lemon juice.

* Enjoy with hot steaming rice.

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Tuesday, April 6, 2010

SAMBAL CHICKEN

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Hello everyone, how do you do? Hope everything are fine...

Another chicken dish to go along with tomato rice if not it's a great dip with bread, naan or prata. This dish does not use curry powder at all but used blended dry chili which is the most important ingredient along with chopped tomatoes thus resulting an attractive red color. Do adjust the chili used according to your taste.

INGREDIENTS

500g (1 lb) chicken pieces
2 cardamoms
1 stick cinnamon
2 tomatoes chopped
2 big onion sliced
3 tablespoons chili paste
1 tablespoon ginger and garlic paste
3 tablespoons oil
coriander leaf for garnish
salt and lemon juice to marinate
1/2 teaspoon turmeric powder

METHOD

1. Marinate the chicken with salt, lemon juice and turmeric.

2. Heat the oil, fry cardamom, cinnamon followed by onion until fragrant.

3. Add in ginger, garlic and tomato, fry until soft. Now add the chili paste, stir until the oil floats on top.

4. Pour the chicken pieces, stir and cover the pot.

5. Water could be added if you want more gravy, once chicken is soft remove from heat, sprinkle the coriander leaves. Enjoy.....

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Thursday, March 25, 2010

NADAN CHICKEN CURRY AND AN AWARD

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If you think about curry, it has a lot of variation from state to state of India. Even this dish has a lot ways to prepare it. Tried this, it is creamy and spicy, loved by my children. Used less coconut milk but you could add more if you want. This curry is best served with naan, prata or even rice.

INGREDIENTS

1 kg (2.2 lbs) chicken pieces
1 cup sliced onion
1 tablespoon ginger and garlic paste
2 tomatoes chopped
1 and 1/2 tablespoons coriander powder
1 tablespoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon aniseed powder
1 teaspoon cumin powder
1 teaspoon pepper powder
2 in cinnamon stick
5 cardamoms
2 green chili slit
1/2 to 1 cup coconut milk
3 tablespoons cooking oil
2 potato cut into small
curry leaves
lemon juice
salt to taste

METHOD

1. Marinate cleaned chicken pieces with lemon juice and salt.

2. Heat the oil, fry the cinnamon and cardamoms until fragrant. Add onion and curry leaves, fry until light brown.

3. Add ginger and garlic, stir for a few minutes then add the tomatoes, cook until pulpy.

4. Now add the spice powder, water and green chili, cover pot until boiling.

5. Add the chicken and water, stir until half done then add the potato.

6. Once potato is soft add coconut milk and bring to boil again, continue to stir.

7. Remove from heat and ready to be served.


AWARD

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My blogger friend, Mummy Amelynn of Myhappyoven has given the above award. Really thankful to her for sharing it with me. To all my blogger friends this is for you too, keep rocking.

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Tuesday, March 9, 2010

NORTH INDIAN CHICKEN CURRY

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Came across this unique dish which does not use ginger and garlic in the recipe and really curious to know how it turns out. It is so delicious, very aromatic since using fresh spices and spicy, will definitely cook this again.

INGREDIENTS

1 whole chicken cut into large pieces, skin removed
1 teaspoon turmeric powder
2 tablespoons plain yoghurt
1 and 3/4 cups water
salt to taste
3 onions grated
8 tablespoons oil

ROAST AND GRIND
4 tablespoons coriander seeds
1 teaspoon cumin seed
18 dried chili (adjust to your taste)

METHOD

1. Combine chicken with ground ingredient, yoghurt, turmeric, salt and 1/4 cup water.

2. Heat the oil, fry the onion until light brown, add the chicken, stir for a few minutes.

3. Add 1 and 1/2 cups water to the chicken, cover and cook until chicken is tender.

4. When the gravy is thick, remove from heat.

Source : Zarinah Anwar

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Thursday, February 25, 2010

WESTERN FOOD PLATTER

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After days of rice and bread dishes, we want to have something different so prepared this meal consisting of baked potato wedges, baked beans and roasted chicken. My family really enjoyed them with a request to include this in our weekly menu. Recipe for baked potato is similar to the pan fried potato except this time baked in an oven for 20 minutes, continue baking for another 20 minutes after turning them. Here goes the recipe for Roasted Chicken.

INGREDIENTS

1 kilogram chicken pieces
2 tablespoons dark soya sauce
2 tablespoons cooking oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon chili powder
2 tablespoons honey
2 tablespoons chili sauce
salt to taste

DIRECTIONS

1. Wash and trim excess fat of the chicken. Drain.

2. Put in chicken in a bowl, rub with all the ingredients. Marinate for at least for an hour.

3. Line baking pan with aluminium foil, arrange chicken together with the juice.

4. Bake one side for 25 minutes at 180 C and another 25 minutes after turning it.

5. Remove from oven and serve immediately.

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Saturday, February 6, 2010

CHICKEN SALNA

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Tried to cook a new dish so settled for this recipe using chicken which is famous in Tamil Nadu normally served with prata, idli, dosa or even briyani. The amount of spices used have been modified to suit my taste so adjust accordingly.

INGREDIENTS

1 lb (500g) chicken pieces
2 onions chopped
2 tomatoes chopped
2 green chili
2 teaspoons chili powder
3 teaspoons coriander powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1 inch cinnamon
3 cloves
3 cardamons
curry leaves
coriander leaves
salt to taste
lemon juice
1/4 teaspoon turmeric powder

ROAST AND GROUND
1/2 cup grated coconut
2 teaspoons black peppercorn
1 teaspoon cumin seed
1 teaspoon fennel seed

METHOD

1. Wash and marinate chicken with lemon juice, salt and turmeric powder.

2. Heat the oil, add cinnamon, cardamom and clove, fry until fragrant.

3. Add onion, ginger, garlic and curry leaf, fry until slightly brown.

4. Add tomato, chili powder, coriander powder, salt and little water, cook until tomato turns soft.

5. Now add ground spices and green chili, let it boils. Pour in chicken, stir until well coated with spices, add water and cover pot.

6. Cook until chicken is tender, remove from heat.

7. Garnish with coriander leaves.

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