CHICKEN MUGHLAI PULAO

INGREDIENTS

• Boneless chicken - 1/2 kg
• Ginger garlic paste -1tsp
• Onions - 4 (minced)
• Rice - 2 cups (boiled)
• Ghee - 2 tbsp
• Oil - 2tbsp
• Egg - 2 nos
• Curd - 2 cups
• Bay leaf -5
• cinnamon -1
• Cloves 
• Cardamom
• Pepper corns
• corriander - 1tsp
• Cumin seeds - 1tsp
• red chilli powder
• salt
• Turmeric

METHOD

• Blend together cardamom, pepper corns, cinnamon, cloves, cumin seeds, turmeric, chilli powder and ginger garlic paste to a smooth paste.
• Heat oil in a kadai. beat egg and make burji
•  Heat , ghee and oil.Add  onions and fry till golden brown.
• Add  the cardamoms, cloves and chicken. Fry till brown.
• Add masala paste and mix.
• Add water and cook till it turns chicken.
• Beat curd and  add to the chicken.
• Cook for 10 mins and remove from fire.
• Heat ghee in another kadai. add bay leaves, 2 clove, 3 cardamoms and other spices.
• Add onions and fry till golden brown.
• Add   egg burji, rice and fry .
• Add chicken gravy and mix well.
• fry for 5 mins and remove from heat.

Serve hot.

CHICKEN BAGAM BAHAR

INGREDIENTS

CHICKEN - 500GMS

SHAJEERA - 1TSP

CASHEWNUTS - 1/4 CUP

SALT

CHILLI POWDER - 2TSP

JEERA POWDER-1/2TSP

CORRIANDER POWDER -1/2TSP

GARAM MASALA -1/4TSP

FRESH CREAM -1TBSP

OIL

METHOD

1. HEAT  1 TBSP OIL IN A PAN.
2. ADD SHAJEERA AND LET IT SPLUTTER
3. ADD CASHEWNUT PASTE.SAUTE TILL IT LEAVES THE RAW SMELL
4. ADD CHIILI POWDER, SALT,CORRAINDER POWDER, JEERA POWDER, GARAM MASALA. SAUTE FOR 2 MINS.
5. ADD CHICKEN AND WATER.COOK FOR 10 - 15 MINS OR TILL OIL LEAVES THE SIDES.
6. ADD FRESH CREAM AND MIX WELL.

GARNISH WITH CORRIANDER LEAVES.SERVE WITH RICE OR ROTI

THIS IS GOING TO
My First Event - Feast of Sacrifice

CHICKEN FRIED RICE

INGREDIENTS

CHICKEN- 250GMS

EGG-1
CARROT -100GMS

CABBAGE -100GMS

CAPSICUM - 100GMS

RICE - 3CUPS

GINGER GARLIC PASTE - 1TSP

CHILLI POWDER - 2TSP

CHILLI SAUCE - 2TSP

SOYA SAUCE- 2TSP

GARAM MASALA POWDER - 1/2TSP

AJINAMOTO

SALT

METHOD

• TAKE CHICKEN IN BOWL. ADD SALT, GINGER GARLIC PASTE, CHILLI POWDER, 1TSP SOYA SUACE AND CHILLI SAUCE.
• MARINATE FOR 1HOUR.
• HEAT OIL FOR DEEP FRYING.
• DEEP FRY CHICKEN TILL IT TURN GOLDEN BROWN.
• HEAT I TBSP OIL IN ANOTHE PAN.
• BEAT IN EGG FRY FOR 2 MINS.ADD CHOPPED CARROT, CABBAGE NAD CAPSICUM. SAUTE FOR 5 MINS.
• ADD FRIED CHICKEN PIECES, SALT ,CHILLI POWDER, 1TSP SOYA SAUCE, 1TSP  CHILLI SAUCE,GARM MASALA POWDER, AJINAMOTO AND BOILED RICE. MIX WELL FOR 3- 5 MINS

SEVE HOT WITH ONIONS AND RAITA

THIS EVENT IS GOING TO
Feast of Sacrifice. 

FRIED CHICKEN NOODLES

INGREDIENTS

 PLAIN RICE NOODLES - 1

 EGG-2

BONELESS CHICKEN - 100GMS

CARROT - 100GMS(CHOPPED)

CABBAGE - 100GMS(CHOPPED)

SOYA SAUCE - 1TSP

GREEN CHIILI SAUCE - 2TSP

NOODLES MASALA - 1SP

GINGER GARLIC PASTE - 1TSP

SALT

CHILLI POWDER

OIL

METHOD

1. TAKE CHICKEN  IN TO A PAN. ADD GINGER GARLIC PASTE AND SALT
2. ADD SOME WATER AND  COOK ON LOW FLAME FOR 10- 15 MINS
3. HEAT OIL IN ANOTHER PAN. DEEP FRY THE CHICKEN PIECES UNTIL THEY TURN GOLDEN BROWN COLOUR.KEEP IT A SIDE
4. BOIL THE NOODLES AND WASH THEM WITH COLD WATER. KEEP THEM A SIDE.
5. IN A LARGE DEEP BOTTOMED PAN, ADD 2TBSP OIL.
6. BREAK THE EGGS AND FRY IT ON MEDIUM FLAME FOR 3MINS
7. ADD CHOPPED CARROT AND CABBAGE AND CHICKEN PIECES SAUTE FOR 5 MINS.
8. ADD SALT, CHILLI POWDER, NOODLES MASALA, SOYA SAUCE, CHILLI SAUCE. AND SAUTE FOR 2 MINS.
9. ADD THE NOODLES AND MIX CONTINUOSLY FOR 5 MINS.

GARNISH WITH CHOPPED ONIONS AND SERVE.

THIS IS GOING TO

My First Event - Feast of Sacrifice

Mission Street Food – Event 

KIDS RECIPES EVENT

AMERICAN FRIED CHICKEN

INGREDIENTS

BUTTER MILK - 1CUP

BONE LESS CHICKEN - 200GMS

PLAIN FLOUR - 1 CUP

CORN FLOUR - 1TBSP

SALT

GARLIC PASTE - 1TSP

CHILLI POWDER - 1TSP

NUTMEG POWDER  - 1/4TSP

OIL(FOR DEEP FRYING)

METHOD

• MARINATE CHICKEN IN BUTTER MILK FOR 2 HRS IN THE FRIDGE.TURN OCASSIONALLY SO THAT ALL THE PIECES ARE COATED WELL 
• TAKE FLOUR AND CORNFLOUR  IN A BOWL.
• ADD SALT, CHILLI POWDER,  GARLIC PASTE,  SODA-BI-CARBONATEM AND NUTMEG POWDER , CHICKEN PIECES AND MIX WELL TO GET THE CHICKEN COATED NICELY.
• DEEP FRY THE CHICKEN PIECES TILL THEY TURN GOLDEN BROWN.

SERVE HOT.

CHICKEN FRIED RICE

I prepared this fried rice and this was one of my brothers favourite. In this version I didnt use any veggies or eggs. I only used chicken in this and it has tasted differently. the recipe goes here

INGREDIENTS


Rice - 2 cups


Chicken  - 250 gms (Cut in to small pieces)


Soya sauce - 1tsp


Chilli Sauce - 2tsp


Ginger garlic paste - 2tsp

Biryani masala - 1tsp

Ghee - 1tbsp

Oil - 1tbsp

Bay leaf - 2
Salt


Chilli powder - 2tsp

METHOD

• Cook rice and keep aside.
• Add  1tsp ginger garlic paste and salt to chicken and cook until water evaporates (dont add water. Water will come out from chicken while cooking.) and let it cool.
• In a kadai, heat oil and ghee. Add ginger garlic paste to it and saute for 2 mins.
• Now add chicken, soya sauce, chilli sauce , vinegar, bay leaf, biryani masala, chilli powder and fry for 5 mins.
• Add cooked rice and mix well.
• Adjust salt.

 Serve with chicken curry and raita

TANDOORI CHICKEN

INGREDIENTS


Chicken - 400gms


Gingergarlic paste - 2tsp


Curds - 1 cup


Turmeric powder - 1 tsp


Garam masala - 1/2 tsp


Chilli powder - 2tsp


Jeera/ Cumin powder -  1tsp


Mustard oil - 2tbsp


Lemon juice - 1tsp


Salt


METHOD

• Make slits to chicken and keep a side
• Mix ginger garlic paste,chilli powder, curds, turmeric, garam masala, cumin powder in a vessel
• Add mustard oil and lemon juice to this mixture.
• Marinade chicken in this mixture for 1 hour.
• Preheat oven at 200C
• Bake for 40 min or until chicken is cooked

MURG MASALA

I ate chicken curry  many times but this is the most delicious chicken curry I ever eat.Masala  which i used brought different taste.

INGREDIENTS


Chicken : 500gms


Onions : 2 (make paste)


Ginger-garlic paste : 2tsp


Chilli powder : 2tsp (adjust)

Turmeric powder : 1tsp


Salt


Lemon juice (optional)


MASALA


Dry chillies : 2


Cashewnuts : 6 nos


Corriander powder  : 2tsp


Garam masala : 1tsp


Curd : 2tbsp

• Grind all the ingredients to a smooth  paste

METHOD

• Marinate chicken in the masala paste for 1 hr
• Heat oil in a kadai and fry onion paste and ginger garlic paste
• Now add salt, chilli powder, turmeric powder , marinated chicken and fry for 2 min.
• Add required water and cook for 15 min  to 20 min
• Now add lime juice

Garnish with corriander leaves

CRISPY CHICKEN

INGREDIENTS

MARINADE


Chicken drumsticks(small legs) - 400gms


Gingergarlic paste - 1tsp


Soya sauce - 1tsp


Chilli sauce - 2tbsp


Salt


Chilli powder - 1tbsp


Ajinomoto - 1tsp


Black pepper - 1 tsp

• Marinate over night.

BATTER


Cornflour- 2tsp


Flour - 4tsp


Baking powder - 1tsp


White pepper - 1tsp


Chilli sause- `1tbsp


Ajinomaoto - 1tsp


Salt

• Mix all and add water to make thick batter

COATING


Bread crumbs-1 cup


Cornflakes - 1 cup

• Mix and grind all (not in powder form)

 METHOD

• Cook marinated chicken for 10 minutes without adding water.
• Dip in batter then coat well in coating and deep fry.