HARABHARA MURGH

(Serves 4)

Ingredients

• Boneless chicken: 500 grams, cut into small pieces
• Green chillies: 4
• Garlic: 8-10 cloves
• Ginger: 1 inch stick
• Red onion: 1 medium
• Lime juice: 1 teaspoon
• Vegetable oil: 3 tablespoons
• Sal: to taste
• Spinach: 1 cup, blanched and pureed
• Coriander leaves: 1 bunch
• Mint leaves: 1 bunch
• Cumin seeds: 1 teaspoon
• Whole dried red chillies: 2, broken
• Cumin powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: ½ teaspoon
• Fresh Cream: ¼ cup

Method

Grind together green chillies, garlic, ginger, coriander leaves, mint leaves and onion. Add 1 tablespoon oil and the lime juice and marinate the chicken in this mixture for 30 minutes. Heat the remaining oil in a pan and add cumin seeds and whole red chillies. Sauté for 30 seconds and add the marinated chicken. Sauté the chicken over high heat for 6-7 minutes, stirring continuously. Add cumin powder, coriander powder and garam masala powder. Add one cup of water and let it cook over medium high heat for ten minutes. Add spinach and adjust salt. Turn off heat, combine cream and serve hot with naan or parantha. 

KAJU CHICKEN/CHICKEN IN CASHEW NUT GRAVY

(Serves 4)


Ingredients

• Chicken: 500 grams
• Cashew nuts: 200 grams
• Poppy seeds:  50 grams
• Onions: 1 large finely chopped
• Green chillies: 2
• Oil: 2 tablespoons
• Lime juice: 1 tablespoon
• Salt: to taste
• Whole garam masala: 1 teaspoon
• Garam masala powder: 1 teaspoon

Preparation


Marinate the chicken with salt and lemon juice and keep aside for thirty minutes. 
Soak cashew nuts in water for fifteen minutes. 
Grind cashew nuts, poppy seeds and green chillies into a smooth paste

Method

Heat oil in a pan and add the whole garam masala. Then add the onions and sauté till translucent. Add the chicken pieces and sauté for two minutes. Now add the cashew nut paste. Continuously stirring let it cook over medium heat for fifteen minutes or till the chicken is tender. Add some water if the gravy sticks to the bottom of the pan. Adjust salt and sprinkle some garam masala powder. Serve with roti or naan. 

POSTO CHICKEN/CHICKEN IN POPPY SEEDS GRAVY

(Serves 4)


Ingredients

• Chicken: 600 grams, boneless
• Onions : 2 large finely chopped
• Green chillies: 4 slit
• Poppy seed paste: 4 tablespoons
• Coconut scraped: 2 tablespoons
• Salt: to taste
• Mustard oil: 4 tablespoons

Preparation

Make a few incisions on the chicken pieces with a sharp knife. 
Add one tablespoon mustard oil and a pinch of salt to the chicken and let it marinate for thirty minutes

Method

Heat the remaining mustard oil in a pan; add the chopped onions and sauté till golden brown. Add green chillies and chicken pieces and stir fry till the chicken is cooked. Add some water if required. Add coconut and poppy seed paste and sauté for a minute. Pour half a cup of water and let it simmer, stirring occasionally for ten minutes or till oil separates. Adjust salt and serve hot with steamed rice or roti. 

DHANIA CHICKEN/CHICKEN IN GREEN CURRY

(Serves 4-6)


Ingredients

• Chicken: 1 kg, boneless
• Fresh coriander leaves: 2 cups
• Green chillies: 3
• Coconut, scraped: 1/2 cup
• Cloves: 4-5
• Yogurt: 1 cup
• Salt: to taste
• Oil: 3 tablespoons
• Green cardamoms: 4
• Onions: 2 medium, finely chopped
• Ginger paste: 1 tablespoon
• Garlic paste: 2 tablespoons
• Coriander powder: 1 tablespoon
• Cumin powder: 1 tablespoon 
• Red chilli powder: 1 teaspoon
• Fresh cream: 1/2 cup

Preparation

Grind the coriander leaves, green chillies, scraped coconut, cloves and 1 tablespoon of garlic paste to make a smooth paste. Add some water if required. 
Marinate the chicken in the green masala and yogurt for two hours.

Method

Heat oil in a pan and add green cardamoms, ginger paste and garlic paste and sauté for a few seconds. Add chopped onions and sauté over medium heat. When the onions turn golden add coriander powder, red chilli powder and cumin powder and sauté for about thirty seconds. Add the marinated chicken pieces and cook over medium heat till oil separates, for about twelve minutes. Pour in one cup of water/chicken stock, add salt to taste and let it simmer for ten minutes. Add fresh cream and remove from heat. Serve hot with parantha or roti.

ONION CHICKEN

(Serves at least 4)


This is one of the easiest recipes to put together. You will notice that even though this is cooked in a pressure cooker this recipe does not use any water. That’s right! Onions release enough water for the chicken to cook. You must however use sufficient oil and cook over medium heat. The pressure cooking will melt the onions, so no chopping needed. Do not add any chilli powder. The whole dry red chillies add an unexpected kick to this dish.

Ingredients

• Chicken: 800 grams on the bones
• Red onions: 500 grams, halved
• Garlic: 8-10 cloves
• Whole dry red chillies: 10-12
• Green Cardamoms: 8-10
• Bay leaves: 2
• Salt: to taste
• Oil: 6 tablespoons

Method

Heat oil in a pressure cooker. Add green cardamoms, red chillies, garlic, bay leaves and onions and sauté for two minutes. Add the chicken pieces and salt. Sauté for five to six minutes. Cover with the lid and cook till three whistles are given out. Let the steam release completely before opening the pressure cooker. Serve with roti. 

BUTTER CHICKEN

(Serves 6)

Whole garam masala is nothing but an assortment of several whole Indian spices. You should be able to find this at any store that sells Indian spices or you could put together a few cloves, green cardamoms, a few blades of mace, whole black peppercorns, coriander seeds, cinnamon, bay leaf and cumin seeds in proportions of your choice to make your own garam masala. 

Ingredients

• Chicken: 1Kg, boneless
• Lemon juice: 3 tablespoons
• Kashmiri red chilli powder: 2 teaspoons
• Salt: to taste
• Butter: 3 tablespoons
• Yogurt: 1 cup
• Garlic paste: 3 teaspoons
• Ginger paste: 3 teaspoons
• Garam masala powder: 1 teaspoon
• Mustard oil: 2 tablespoons
• Green chillies, chopped: 4-5
• Red chilli powder: 1 tablespoon
• Dried fenugreek leaves (kasuri methi): 1/2 teaspoon
• Whole garam masala: 1 tablespoon
• Tomatos puree : 400 grams
• Honey: 2 tablespoons
• Cream: 1 cup

Preparation

Cut the chicken into 1 inch pieces. 

Take one teaspoon of kashmiri red chilli powder, one tablespoon of lemon juice, two tablespoons of oil and a pinch of salt to make a smooth paste. Apply this over the chicken pieces and let marinate for an hour.


Remove the extra moisture from the yogurt by hanging it in a muslin cloth for about fifteen minutes. Add to the yogurt, one teaspoon of red chilli powder, one teaspoon of garlic paste, one teaspoon of ginger paste,  half teaspoon garam masala powder, two tablespoons mustard oil and two tablespoons of lemon juice. Mix well and apply this marinade to the chicken pieces, cover and refrigerate for four hours.


Preheat oven to the maximum temperature shown on the oven regulator. Preferably in broil mode if you have that option.

Method

Put the marinated chicken pieces onto skewers, apply butter over the chicken pieces, and cook in the preheated oven for fifteen minutes. For the gravy take the remaining butter in a pan and add the whole garam masalas. Sauté for one minute, then add the remaining ginger and garlic paste and chopped green chillies. When the masala changes colour, add the tomato puree, red chilli powder, garam masala powder, salt and one cup water. Reduce heat when it comes to a boil and let simmer for ten minutes. Add the chicken and simmer for five minutes. Add honey and fresh cream. Serve hot with naan.

GOAN CHICKEN CURRY

(Serves at least 4)


Ingredients

• Chicken:  12-15 pieces, about 800 grams
• Oil: 4 tablespoons
• Coconut: 1 cup scraped
• Garlic: 6 cloves, chopped
• Whole dry red chillies: 6, broken
• Black peppercorns: 8-10
• Coriander seeds: 1 teaspoon
• Cumin seeds:  1teaspoon
• Fennel seeds: ½ teaspoon
• Carom seeds: ½ teaspoon
• Poppy seeds: 2 tablespoons
• Cloves: 4
• Cinnamon: 1 inch stick
• Mace: a few blades
• Onions: 2 medium, chopped
• Tomatoes: 1 large, chopped
• Salt: to taste
• Tamarind pulp: 1 tablespoons

Preparation

Dry roast whole dry red chillies, black peppercorns, coriander seeds, cumin seeds, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and mace and grind into a powder.
Heat one tablespoon oil in a pan and add scraped coconut. Sauté till the coconut turns light brown.

Add coconut and garlic to the ground spices with half a cup of water and make a coarse paste.

Method

Heat the remaining oil in a skillet and add onions. When the onions turn golden brown add the chicken pieces and tomatoes and stir fry over high heat till the tomatoes melt; for about five minutes. Add the coconut masala and stir to coat the chicken pieces with the masala. Stir-fry for a minute and add two cups of water. When the mixture comes to a boil reduce heat and cook covered over medium heat, stirring occasionally till oil separates; for about twelve to fifteen minutes. Adjust salt. Add tamarind pulp two minutes before turning off heat. Serve with steamed rice. 

CHICKEN KOFTA CURRY

(Serves 3-4)


Ingredients

• Minced chicken: 500 grams
• Garam masala powder: 2 teaspoons
• Salt: to taste
• Red chilli powder: 2 teaspoons
• Flour: 1 tablespoon
• Onion paste: 1 cup
• Whole garam masala: 1 teaspoon
• Ginger paste: 1 teaspoon
• Garlic paste: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Coriander powder: 1 teaspoon
• Cumin powder:  1 teaspoon
• Tomato puree: ½ cup
• Fresh cream: ½ cup
• Oil: for deep frying

Preparation

Add one teaspoon garam masala powder, one teaspoon chilli powder and salt to the minced chicken. 
Shape them into twelve to fourteen balls. 
Coat the chicken balls with flour and deep fry them over high heat for one minute. Drain on an absorbent paper.


Method

In another skillet take two tablespoons oil and add whole garam masala. Add onion paste and sauté till golden. Add turmeric powder, corriander powder and rest of the red chilli powder. Sauté for two minutes and then add tomato puree. Stir and let it simmer for ten minutes. Add one cup of water and the koftas to the kadai and let it simmer for another ten minutes, stirring occasionally. Adjust salt, reduce heat and add  fresh cream. Sprinkle garam masala and serve hot with rotis or naans.

BHUNA CHICKEN

(Serves 4-6)

This is an extremely tasty Rajasthani recipe. I tried this when I first went to Jaipur three yrs back and instantly fell in love with it. You will be shocked to see the number of dried red chillies that I have used in this recipe. I know it’s unbelievable but trust me you should use all twenty of them. The yogurt used mellows down the taste and gives it an unexpected flavour.

Ingredients

• Chicken: 1 kg
• Garlic: 12 cloves
• Whole dry red chillies:  20
• Cloves: 4-5
• Green cardamoms: 4
• Cinnamon: 2 inch stick
• Turmeric powder: 1 teaspoon 
• Salt: to taste
• Mustard oil: 2 tablespoons 
• Cumin seeds: 1 teaspoon 
• Yogurt: 1/2 cup 
• Fresh coriander leaves, chopped: 1/2 cup

Preparation

Soak the red chillies in luke warm water for five minutes. 

Grind together garlic, cloves, red chillies, cinnamon, green cardamoms and turmeric powder. 

Apply this paste and salt to the chicken pieces and marinate for two hours.

Method

Heat mustard oil in a pressure cooker and add the cumin seeds. Add the marinated chicken and sauté over high heat for eight to ten minutes. Add yogurt and half a cup of water. Close the lid and cook till two whistles are given out. Turn off heat and allow the steam to escape completely. Then adjust salt and sauté over high heat till the moisture exaporates. Garnish with coriander leaves.

Dry Chilli Chicken

(Serves 4)


Ingredients

• Chicken: 500 grams, boneless
  
• Red onions: 1 large, cubed
• Green bell peppers : 1 large, cubed
• Garlic: 8 cloves chopped
• Garlic paste : 1 teaspoon
• Ginger paste: 1 teaspoon
• Green chillies: 6 chopped
• Soy sauce: 3 tablespoons
• Vinegar: 3 teaspoons
• MSG(optional): ½ teaspoon
• Tomato sauce: 2 tablespoons
• Hot sauce: 3 tablespoons
• Oil: 3 tablespoons plus extra for frying
• Corn flour: 2 tablespoons
• All purpose flour: 1 tablespoon
• Egg: 1 large, beaten
• Salt: to taste
• Spring onion: for garnish

Preparation


Wash the chicken and cut it into very small pieces. 
Mix garlic paste, ginger paste, one tablespoon soy sauce, one tablespoon hot sauce, salt, beaten egg, corn flour, all purpose flour and one tablespoon oil in a bowl. Coat the chicken pieces with the mix thoroughly and set aside for thirty minutes. 


Method

Heat oil in a skillet and deep fry the marinated chicken pieces (4 to 5 at a time) till golden brown. Drain on absorbent paper and set aside. In another pan heat the remaining oil. Add chopped garlic and green chillies. Stir a few times and add chopped onion. When the onions turn translucent, add bell peppers. Sauté for three to four minutes and then add the remaining soy sauce, vinegar, hot sauce, tomato sauce, salt and MSG and sauté over high heat for four minutes. Add the fried chicken pieces and sauté for five minutes, stirring continuously. Remove from heat and garnish with chopped spring onion.

KADHAI CHICKEN

(Serves 4)


Ingredients

• Chicken: 500grams
• Onions: 1 large, finely chopped
• Tomatoes: 3 medium, chopped
• Coriander seeds: 2 tablespoons
• Cumin seeds: 2 tablespoons
• Black peppercorns: 4-6
• Ginger: 2 inch
• Garlic: 10-12
• Whole dry red chillies: 8
• Oil: 2 tablespoons
• Fresh coriander leaves: for garnishing
• Salt: to taste

Preparation


Dry roast coriander seeds, cumin seeds and black peppercorns and grind into a powder. 
Grind red chillies, ginger and garlic into a smooth paste. 


Method


Heat oil in a kadai, add onions and sauté till lightly browned. Add the coarsely ground spices and the red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and half a cup of water and stir. Cover and cook over medium heat till the chicken is done. Garnish with coriander leaves and serve hot.

METHI CHICKEN/CHICKEN WITH FENUGREEK

(Serves 4)

Ingredients

• Chicken: 500 grams
• Oil: 2 tablespoons
• Onions: 2 large
• Green chillies: 2 chopped
• Garlic paste: 1 teaspoon
• Ginger paste: 1 teaspoon
• Coriander leaves: 2 tablespoon chopped
• Green cardamoms: 4
• Cinnamon sticks: 1 inch
• Cloves: 4
• Black peppercorns: 8-10
• Black cardamoms: 1
• Bay leaves: 1
• Yogurt beaten: ½ cup
• Chili powder: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Coriander powder: 1 teaspoon
• Fenugreek leaves, dried: 2 teaspoons

Preparation


Cut the chicken into small pieces and wash thoroughly. Drain as much water as possible.
Marinate the chicken with the turmeric powder and salt and set aside for thirty minutes


Method

Heat oil in a pan. Add bay leaf, green and black cardamoms, cloves, peppercorns and cinnamon stick. When the oil is fragrant add the chopped onions and sauté till they turn golden brown. Add ginger paste, garlic paste and the chopped chillies and keep stirring continuously over high heat for two minutes. Now add the marinated chicken pieces and sauté for five minutes. Add the beaten yoghurt, coriander powder, red chilli powder and adjust salt. Sauté for eight more minutes, stirring continuously. Reduce heat if the masala sticks to the bottom of the pan. Add one cup of water and the fenugreek leaves. Cook for ten minutes or till the gravy thickens. Garnish with fresh coriander leaves and serve with roti or parantha. 

CHICKEN TIKKA LABABDAR

(Serves 4)


I know this recipe looks extremely elaborate, too much to try out. But if you have already gone through my list of spices and have made an attempt to buy them, pulling out this recipe should only take an hour. The only real tasks in this recipe are chopping the onions and garlic and grinding the poppy seeds and almonds. Everything else is just a spoon away.

Ingredients

• Boneless Chicken: 500 grams

For marination

• Lemon juice: 3 tablespoons
• Garlic paste: 1 teaspoon
• Ginger paste: 1 teaspoon
• Kashmiri red chilli powder: 2 teaspoons
• Coriander powder: 1 teaspoon
• Cumin powder: 1 teaspoon
• Garam masala powder: ½ teaspoon
• Salt: to taste
• Oil: 1 tablespoon
• Yogurt: 4 tablespoons

For the gravy

• Onions: 2 finely chopped
• Garlic: 4 cloves, finely chopped
• Ginger paste: 1 teaspoon
• Kashmiri red chilli powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Cumin powder: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Tomato puree: 4 teaspoons
• Green chillies: 2 finely chopped
• Salt: to taste
• Poppy seeds: 2 tablespoons
• Almonds: 8-10
• Garam masala powder: ½ teaspoon
• Fresh cream: ½ cup

Preparation

Dab the chicken pieces with a kitchen towel to absorb excess water.
Hang the yogurt in a muslin cloth to drain extra moisture.
Drop the chicken pieces into a glass bowl and add to it the hung yogurt, lemon juice, garlic paste, ginger paste, kashmiri red chilli powder, coriander powder, cumin powder, garam masala powder, salt and oil and give it a nice mix. See that the marinade covers all the chicken pieces, if not add some extra yogurt.
Cover the bowl with a cling wrap and refrigerate for two hours. 
Preheat oven to 500 degrees Fahrenheit.
Soak the poppy seeds and almonds in 1/4 cup of lukewarm water for ten minutes and then grind to make a smooth paste


Method


Arrange the chicken pieces on skewers and make sure that the pieces do not touch each other. Stretch out the pieces in such a way as to expose as much surface area as possible. This helps to cook the chicken uniformly and gives it a nice sear. Cook the chicken in the preheated oven for fifteen minutes or till done. While the chicken is cooking heat oil in a pan and add to it the ginger and garlic. When the oil is fragrant add the onions and sauté till golden brown. To avoid scorching cook over medium heat. Now add coriander powder, cumin powder, turmeric powder, chilli powder and the chopped green chillies and sauté for four to five minutes. Add tomato puree and sauté till the tomato puree turns dark and thickens. Now add the poppy seed and almond paste and sauté for two more minutes. When the oil starts to separate from the masala add the chicken pieces, half a cup of water and adjust salt. Cook covered for five minutes. Reduce heat and add fresh cream. Sprinkle garam masala powder and turn off heat. Serve hot with naan or tandoori roti.


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