CHICKEN MANCHURIAN

INGREDIENTS


250 gms Boneless Chicken
1 cup AP Floor
2 Eggs
Salt to taste
1 tsp Black Pepper pd
2 tbsp soy sauce


For Gravy


1 Chop Onion
1 tbsp Chop Garlic
3 tbsp Soy Sauce
Salt to taste
1 tsp Black pepper pd
2 tbsp Chop Green Onion
2 tbsp Corn Starch
3 tbsp Oil
Oil for Frying


COOKING METHOD

• Cut chicken in small pieces. 
• Mix all ingredients in bowl.
• Heat oil in frying pan.
• Fry the chicken pieces till cook or golden brown. Keep it a side.
• Heat another pan add 3 tbsp oil in it.
• Add chop onion, garlic in it and saute for minute.
• Add Chicken pieces in it. Add soy sauce, salt and pepper in it and gently mix it.
• Mix corn starch in half cup of water. Add the mixture in the pan and gently mix it.
• Serve hot with chop green onion on top.
• Serve with Rice or Noodles.

CHICKEN BIRYANI

INGREDIENTS


FOR RICE
300 gms Basmati Rice                                                       2-3 Bay Leaves
4-5 Green Cardamom                                                              4-5 Cloves
Half Cinnamon Stick                                                                Salt to taste
2 tbsp Cooking Oil


FOR CHICKEN
500 gms Chicken Pics                                                   2 Chopped Onion
2 Chopped Tomatoes                                    2tbsp Ginger & Garlic Paste
100 gms Yogurt                                                               2-3 Bay Leaves
3-4 Cloves                                                                Half Cinnamon Stick
3-4 Green Cardamom                                                1 Black Cardamom
1 tsp Cumin Seeds                                                    2 tbsp Coriander Pd
1 tsp Whole Black Pepper                                                 1 Red Chili Pd
1 tsp Turmeric Pd                                                                  Salt to taste
Chopped Green Coriander                                                   2 tbsp Butter
5 tbsp Cooking Oil                                                                 Salt to taste

COOKING METHOD

Wash rice and soak it for 30 mins. Heat pot and add oil and dry ingredients in it. Once they start popping add rice and salt in it. Now add 750 ml of water and boil it. Once rice get cooked stir it gently and keep it in same pot. Now Heat oil in deep pot. Now add bay leaves, cloves, cinnamon, cardamom and cumin seeds.Once they start popping add chopped onion and cooked till golden brown. Now add ginger n garlic paste and cook it for another few mins. Add chopped tomatoes in it and cook it till get smooth. Now add all dry ingredients and little water to cook them. Add chicken pics in it and cook it till get tender. Now add yogurt and mix it gently. Add water in it to make smooth gravy. Take another deep pan and add half rice on bottom and put half chicken gravy on top. Now add rest rice and chicken gravy on top. Now put chopped green coriander on top. Cover the pan with lid and keep it for 5-10 mins on medium heat.  Gently mix them before serve. Serve Hot with green coriander on top.

BUTTER CHICKEN

INGREDIENTS


For Marination of Chicken
250 gms Boneless Chicken                                                 3 tbsp yogurt
2 tbsp Ginger n Garlic Paste                                    1 tsp Kastoori Methi
1 tbsp Lemon Juice                                                  1 tbsp Coriander pd
Salt to taste                                                                  1 tsp Red chili pd
1 tsp Garam Masala                                                    1 tsp Chat Masala
2 tbsp Cooking Oil


For Gravy
1 Chopped Onion                                               200 gms Tomato Paste
1 tbsp Ginger n Garlic Paste                                                  4-5 Cloves
3-4 Bay leaves                                                     5-6 Green Cardamom
1 tbsp Coriander pd                                                   1 tsp Red Chili pd
1 tsp Cumin seeds                                                      50 ml Cooking Oil
1 tsp Garam Masala                                                              Salt to taste
25 gms Butter                                                                     75 ml Cream
1 tsp Kastoori Methi                                       Chopped Green Coriander

COOKING METHOD


Mix all the ingredients in a bowl for the marination of chicken. Cut chicken in small pcs. Marinate the chicken  and leave it in the fridge for half n hour. Heat the over at 300 degree and place the marinated chicken pcs in the baking tray and cook it for 25 mins. Heat the pan add oil in it and now add cumin seed, bay leaves, cardamom and cloves. Once they start popping add chopped onion in it and cook it till golden brown in color. Add ginger n garlic paste in it. Cook it with water for another few mins. Add coriander pd, chili pd & salt in it. Now add tomato paste and cook it for 20 mins. Add cooked chicken pcs in the gravy. Cook it for another few mins now add kastoori methi and garam masala in it. Once chicken pics get tender add green coriander, butter and cream in it and gently mix them. Serve hot with cream and chopped green coriander on top. Best to serve with Garlic Naan.   


Yummmmmmmmmmmmmmmmmmmmy...!

CHICKEN STIR FRY

INGREDIENTS


500 gms Boneless Chicken Strips

5 Babe Bok Choy
1 pcs Onion 
1 pcs Red pepper
Small pcs Broccoli
2 Green Onion
1 pcs Lemon Grass
5 pcs Garlic Cloves
1 tbsp Ginger
Green Coriander
2 tbsp Soy Sauce
2 tbsp Sesame Seed Oil
2 tbsp Olive Oil
1 tbsp Honey
1 tbsp Oyster Sauce
1 tsp Chili Flakes
Salt to taste
1 tsp Ground Black pepper


COOKING METHOD


Cut Onion and Red pepper in fine jullines. Add ginger, garlic, green coriander, lemon grass, sesame seed oil, honey in food processor. Make a fine paste. Heat pan and add olive oil in it. Now add paste and chicken  pcs in it. Cook chicken pcs for 15 mins. Now add vegetables, soy sauce and oyster sauce in it. Once chicken get cooked add chopped green onion in it. Mix it gently. Serve Hot.
Best to serve with cooked rice or noodles. 

MURG CHANNA (Chicken Chickpeas)

INGREDIENTS

500 gms Boneless Chicken Pieces 
200 gms Cooked Chick Peas
2 pcs Chopped Onion
2 pcs Chopped Tomatoes
1 tbsp Chopped Garlic
1 tbsp Chopped Ginger
Chopped Green Coriander
1 tsp Cumin seeds
1 tsp Turmeric pd
1 tsp Red Chilly pd
1 tsp coriander pd
1 tsp Garam Masala
1 tsp Fresh Chopped Mint
1 tsp Ammchuran pd
(Dry Pomegranate pd)
Salt to taste
30 ml Cooking Oil


COOKING METHOD


Heat cooking oil in pan. Add cumin seeds. Once it start popping add chopped garlic saute it for few mins, add chopped onions and cooked till golden brown. Add chopped ginger and tomatoes in it cooked it till it get smooth. Add water when you cooking the gravy so that you get smooth and rich texture gravy in final. Now add turmeric, red chilly pd, coriander pd, ammchuran pd in the gravy. Cook them for another few mins add water so make it smooth. Now add chicken pcs in it. Cook it for 20 mins. Once chicken get tender add cooked chickpeas in it and stir them for few mins. Now add garam masala, chopped green coriander in it and cook it for another few mins. Serve Hot with green coriander on top and Lemon  slices on top.

Serve with Basmati Rice.

LEMON CHICKEN

INGREDIENTS


500 gms Boneless Chicken pcs

50 ml Fresh Lemon Juice
1 Onion cut in Jullines
1 Tomato cut in Jullines
1 tbsp Ginger cut in Jullines
2-3 Green Onions
Chopped Green Coriander
2 tbsp Cooking Oil
Salt to taste
1 tbsp Ground Black Pepper
1 tsp Chili Flakes
1 tbsp Honey
1 Beaten Egg
2 tbsp Corn Starch
3 tbsp AP Flour
Cooking Oil for Frying




COOKING METHOD

Mix corn starch, flour and egg in mixing bowl. Add pinch of salt and pepper in it. Now add water in it and mix it till get coated on your finger. Now put cooking oil in pan for frying. Cut chicken in one n half inch pcs. Once oil get heat up dip the chicken in the flour mixer and gently put in the oil for frying and fry till it become golden brown in color. Add lemon juice in a pan, once it start boiling add onion, tomatoes and ginger jullines it the pan. Now add salt, pepper pd. Now add cooking oil, chili flakes and cooked chicken in it. Mix it gently. Now add green onion, honey and green coriander. Mix it gently. Garnish with green onions on the top. Serve it Hot. Best to Serve with Rice.

MANGO CHICKEN

INGREDIENT

Chicken                                500 gms
Mango                                  150 gms
Baby Bok Choy               6-7 leaves
Broccoli                                 4-5 pcs
Green Pepper                        7-8 pcs
Red Pepper                           7-8 pcs
Onion                                    7-8 pcs
Ginger                                       1 tbsp
Garlic                                     1.5 tbsp
Green Coriander       half a bunch
Green Onion             half a bunch
Whole Red Chillies                    3 no.
Sesame Seed Oil                     30 ml
Soy Sauce                               20 ml
Vegetable Oil                          20 ml
Sesame Seeds                       half tsp
Salt                           as per the taste
Black Pepper pd                         tsp

COOKING METHOD

Saute Sesame seeds in wok. Saute it till golden brown color. Wash and cut ginger, garlic and make paste. Cut mango make paste. Wash and cut pepper, onion in one n half inch cubes. Put vegetable oil in same wok. Put whole red chillies in it and pop it up. Once it start pop add ginger garlic paste in it. Add sesame seed oil. Now add mango paste cook it for 5 mins. Add 2 inch chicken strips in the gravy. Add salt and pepper. Once chicken is 80% cooked put all vegetables in it and mix it. Add soy sauce for flavor. Once it cooked cut green coriander and green onions and add it in gravy. Serve it hot in Bowl with toasted Sesame seeds on top.


Serve it with Steamed Rice or Noodles on side.