How to make SZECHWAN CHICKEN INGREDIENTS

INGREDIENTS 

Chicken, medium size 1 no.

Oil  For deep frying

For the Marinade

 Ginger paste 1 tsp.

 Garlic paste 1 tsp.

Chili paste 1 tsp.

 Soya sauce 2 tbsps.

Cornflour 2 tbsps.

 Egg 1 no.

Salt  To taste

For the Sauce

Spicy chili oil or ordinary oil 3 tbsps.

 Finely chopped ginger 1 tsp.

Finely chopped garlic 1 tbsp.

How to make SZECHWAN CHICKEN INGREDIENTS                                                   

Cut the chicken,retaining the bone, into small serving sized pieces.

Combine all  the  ingredients mentioned  under  'For  the  Marinade' and rub on the chicken pieces and set aside for 30 minutes.

Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.

Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.

Add the ginger, garlic, red chilies, sesame seeds and  spring  onion  and

Dry red chilies cut into 4 pieces each 2 nos. Sesame seeds(optional)  1/2 tsp.

Slanting pieces of spring onion  1/4 cup. Chicken stock 1/2 cup

Tomato sauce 1/3 cup Soya sauce 1 tbsp. Chili sauce 1 tsp. Vinegar 1 tbsp.

Sugar 1 tsp.

Black pepper 1/2 tsp. Ajinomoto A pinch Salt  To taste

cornflour mixed with water 3/4 tbsp. & 1/4 cup

For the Garnish

Spring onions 4 long thin pieces Spring onion tops 4 long thin pieces

stir fry on a high flame for 1 minute.

Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.

Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.

Garnish with the spring onion and spring onion tops.

How to make Pepper chicken

INGREDIENTS                                        

1 whole chicken cut up

3 onions (finely chopped)

2 tomatoes (finely chopped)

2 tbsp ginger-garlic paste

2 tsp fennel seeds powder (saunf powder)

1 tsp mustard seeds

1 tsp garam masala

3 tsp red chili powder

2 tsp cumin seeds

1/2 tsp turmeric powder

4-6 tsp freshly ground pepper powder

2 tsp coriander powder

2 tbsp fresh coriander leaves, finely chopped

Salt to taste Oil for frying

How to make Pepper chicken

Clean the chicken and cut into small pieces

In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter.

Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color. Then  add  chicken  pieces.  Sprinkle  garam masala, red chili powder, turmeric powder and salt and allow them to cook.

Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.

Cover the pan and let the chicken cook well. Serve hot with chapathis or parathas.

How to make CHICKEN KORMA

INGREDIENTS                    

Chicken 1 kg.

Sliced onion 2 medium

Ground Coriander 1 tbsp.

 Black Cumin seeds 1/ tsp.

 Curd (yogurt) 1 cup

Garlic paste 1 tbsp.

 Ginger paste 1 tbsp.

1tsp. garam masala

1 tsp. Red chilli powder

Black pepper 1 tsp

 Green cardamom 3 - 4 nos.

Oil 3 tbsps.

Salt 21/2 tsp (To taste)

 Clean, wash and skin the chicken. Cut the chicken into

12-14 pieces.

 Grind coriander, black cummin seeds, green cardamom.

How to make CHICKEN KORMA

 Heat oil in a pan. Add sliced onions and cook till they are translucent. Remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt and keep aside.  Reheat  the  oil  over  medium  heat,  add  bay  leaves cloves, black pepper, green cardamom, black cumin and fry for 1 minute. Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. (add little water if the mixture sticks to the bottom of the pan.) Add  chicken  pieces  and  cook  on  high  flame  for  5 minutes stirring constantly. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25 - 30 minutes or until the meat is almost tender. Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the mixture. Repeat until all the yogurt  has  been  added.  Stirring  frequently  fry  for  5-8minutes or until the chicken is tender. Add 1-2 cups of water if you want thin gravy, otherwise add 1\2 cup of water. Bring to a boil and remove from heat.

How to make MURG MUSALLAM

INGREDIENTS                              

Chicken 1 no. large

Onion 1 no.

Coriander seeds 1 tbsp.

Aniseed  1 tbsp.

Cumin seeds 1 tbsp.

 Roasted gram dal 4 nos.

 Dry red Chilies  4 nos.

 White cardamoms 4 nos.

 Black Cardamoms 2 nos.

 Cloves  4 nos.

Whole black peppers ½ tbsp.

Coconut 2" piece

Almonds 1 no.

Curd  ½ pint Saffron  A pinch of Ghee 6 tbsps.

Salt  To taste

Slice the onion.

How to make MURG MUSALLAM

 Soak saffron in spoonful of hot water.

 Roast all the remaining spices without any fat in a frying-pan and grind together.

 Heat  half  the  Ghee  in  a  large  saucepan  and brown the chicken on all sides.

 Remove, and pour in the remaining ghee.

 Fry onion till brown, add the ground spices and ground coconut.

Fry for 5 minutes.

 Put chicken back into the pan.

 Blend Curd/Yogurt with 1 1/2 liter water and pour into the pan together with salt. Cover tightly and cook till liquid dries and chicken is tender.

 Just before serving add saffron water and garnish with chopped almonds.

How to make MUGHLAI CHICKEN

INGREDIENTS                  

Chicken 1 large Garlic,

 flakes 6 nos.

 Cloves 4 nos.

 Cinnamon 1 piece Goa red chilies 8 nos.

 Onions 4 nos.

Ginger 1 piece

 Cardamoms 4 nos.

 Cumin seeds 1 tsp.

 Saffron  ½ tsp.

Hot water 6 cups Lemon juice 1 tsp.

 Oil ½ cup

Salt As required

How to make MUGHLAI CHICKEN

Cut the chicken pieces, wash, apply salt and keep aside.

Chop the onions finely and grind all the masala to a fine paste.

Heat oil and fry the onions, then add the ground masala and fry over low heat till the oil separates.

Then add the chicken pieces and fry for a while until the chicken is well mixed with the masala.

Add  6  cups  of  hot  water  and  let  it  simmer  until  the chicken is tender, then add the saffron soaked in lemon juice.

Simmer for a few more minutes and serve hot garnished with fried potatoes, green peas and hard boiled eggs.