INGREDIENTS:-
- 2 cups Basmati rice(cooked)
- 200 gms boneless Chicken(cut into small cubes)
- 1 Onion(finely chopped)
- 1 tbsp minced Garlic
- 1 Egg
- 3 tbsp Green peas
- 1/2 Tsp Pepper powder
- Salt to taste
- Oil as required
- A pinch of ajinomotto
- 1 tsp Soy sauce
- 2 tbsp chopped French beans
METHOD:-
- Wash the chicken thoroughly in running water.
- Put the washed chicken in a bowl and add little salt into it and mix well.
- Keep the chicken aside for 15 minutes to absorb the salt.
- Then heat 3 tbsp oil in a pan and add the chicken into it and saute for 5-6 min in medium flame or untill tendered and keep aside.
- Then beat the egg with little salt.
- Heat the pan with 2 tsp oil and fry the egg and then scramble it and keep aside.
- Again heat 2 tbsp oil in a pan add onions, garlic, green peas, french beans, soy sauce into it and fry for 3-4 minutes.
- Now add the cooked basmati rice, little salt, pepper powder, ajinomotto, and fried egg into it and mix well.
- Then cook the dish for 2-3 minutes in medium flame.
- Serve hot with chilli chicken or chicken mughlai.
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Chicken chaap
INGREDIENTS:-
- 500 gm Chicken
- 1 cup Roasted onion paste
- 1 tbsp Ginger paste
- 2 tbsp Garlic paste
- 1/2 cup Tomato puree
- 1/4 cup Yogurt(hung)
- 1 tsp Rose water
- Salt to taste
- 1/2 tsp Sugar
- 1 tsp Garam masala powder
- 1 tsp Red chilli powder
- 2 Bay leaves
- 1/2 tsp Saffron
- 50 ml Oil
- 2 tbsp Butter
- 1 Cup Coconut milk
- 1/2 tsp Turmeric powder
METHOD:-
- Wash the chicken thoroughly.
- Marinade the chicken with 1 tsp ginger paste, 1 tsp garlic paste, Yogurt and salt and refrigerate for 2 hours.
- Heat oil in a pan add bay leaves, roasted onion paste, remaining ginger paste, garlic paste and fry untill oil separates from it.
- Now dissolve saffron in coconut milk and keep aside.
- Then add tomato puree, red chilli powder, turmeric powder, salt sugar, and mix well and cook in medium flame for 5 minutes.
- Then add marinated chicken and 1 cup of water into it and mix.
- Now close the lid of the pan and cook in low flame untill the chicken are tendered.
- Then open the lid add garam masala, rose water, saffron dip coconut milk, into it and cook for 10 minutes in low flame, strring ocassionaly.
- Finally add butter over it and remove the dish from the flame, serve hot with naan or parathas.
Chicken 65
INGREDIENTS:-
- 500 gms boneless chicken
- 2 tbsp Corn flour/Corn starch
- 1 tbsp All purpose flour
- 1/2 tsp Red chilli powder
- 1 Egg
- 1 tbsp Ginger paste
- 2 tbsp Garlic paste
- Salt to taste
- 1 cup sour curd
- 4 Green chillies(crushed)
- Oil for deep frying
- 1 tbsp chopped Corrainder leaves(for garnishing)
- A pinch of food colour(red)
- 1/2 tsp Black peeper powder
- 1 tbsp lemon juice
- 1 tsp Garam masala
METHOD:-
- Wash the chicken thoroughly, and add salt, red chilli powder, black peeper powder and set aside for 20 minutes.
- Then add corn flour, all purpose flour, and egg into the chicken and mix well.
- Now keep the marinated chicken in the refrigerator for another 15 minutes.
- Heat oil in a pan and deep fry the chicken.
- Fry untill the chicken pieces are golden brown and make sure that chicken pieces are properly tendered.
- Again heat 2 tbsp oil in a pan and add ginger paste, garlic paste, green chillies and cook for 3 minutes.
- After that add yogurt, garam masala, food colour, salt, and fried chicken pieces and mix well.
- Fry the chicken for 5 minutes and remove the dish from the flame.
- Then add lemon juice and garnish with onions and corrainder leaves.
- Serve hot with plain rice
