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Chicken Food Recipes is your ultimate destination of quality chicken recipes. The chicken recipes listed on our website are mostly cooked and checked for taste before being published here.

Koyla Chicken

January 6, 2012 by · Leave a Comment
Koyla Chicken photo

Koyla Chicken

 

Ingredients:

Chicken 400 gms, ginger-garlic paste 2 tbsp, red chili powder 1 tbsp, green chilies 2-3, garam masala powder 1 tbsp, tomato puree ½ cup, almond paste 2 tbsp,  coal 1 (medium size), oil, salt

Procedure:

  1. In a bowl add ginger garlic paste, red chili powder, garam masala powder and salt. Mix well and apply this marinade to the chicken pieces. Keep aside for 20-30 minute.
  2. Heat oil in a vessel. Add chicken. Stir well.
  3. Add finely chopped green chilies, tomato puree. Mix and stir well on a high flame.
  4. Allow for 10 minutes so that the chicken gets cooked on a low flame.
  5. Add almond paste, mix well.
  6. Heat a piece of coal on gas burner for about 5 minutes.
  7. When the coal is red hot enough, transfer it to a small metallic bowl.
  8. Now keep the metallic bowl into the bowl containing chicken.
  9. On the coal pour a tsp of oil or ghee.
  10. The moment you see smoke coming out of the coal, close the lid of chicken bowl immediately and turn of the heat.
  11. After 5 minutes when the aroma of coal + oil / ghee absorbed by the chicken, remove the metallic bowl from the chicken.
  12. Garnish with coriander leaves and serve hot.
Filed Under: Grilled Chicken Recipes, Indian Chicken Recipes, Mughlai Chicken Recipes · Tagged With: ,

Chicken Kabab

December 16, 2011 by · Leave a Comment
Chicken Kabab photo

Chicken Kabab

 

Ingredients:

Chicken breasts 400 gms, Onions 3, almond paste ¼ cup, yogurt ½ cup, black pepper powder 1 tbsp, ginger garlic paste 2 tbsp, masala powder made of roasted (coriander seeds 2 tbsp + cinnamon stick 1 + 4 cardamoms  + 4 cloves ) 3 tbsp, salt, oil

 

Procedure:

  1. Cut chicken into strips and string each strip into wooden skewers
  2. Roast onions in a pre heated oven at 180ºC for about 45 minutes or optionally you can roast the onions in a traditional way on charcoal grill.
  3. In a wet grinder, make fine paste of roasted onions, almonds paste, ginger garlic paste, pepper powder, yogurt, salt & masla powder.
  4. Evenly apply the marinade made above to the skewered chicken pieces and keep aside for 30 -40 minutes
  5. Shallow fry chicken pieces till golden brown
  6. Serve Hot.
Filed Under: Grilled Chicken Recipes, Indian Chicken Recipes, Mughlai Chicken Recipes · Tagged With: ,

Yogurt Chicken

December 2, 2011 by · Leave a Comment
Yogurt Chicken photo

Yogurt Chicken

 

Ingredients:

Chicken 500 gms, ½ (half) cup yogurt, 1 tbsp coriander powder, 1 tbs garam masala powder, Red chili powder ½  tbsp, Ginger garlic paste ½  tbsp, 2 whole cardamoms, 2 cinnamon sticks, ¼  tsp turmeric powder, Onion 1, Coriander leaves ½ cup,  Oil 3 tbsp, salt

Procedure:

  1. Heat oil in a Kadai.
  2. Add sliced onion. Stir till golden brown
  3. Take out the onion onto a plate
  4. Add the chicken to the same oil and stir fry till all sides are golden brown.
  5. Now add red chili powder, turmeric powder, coriander powder, garam masala powder, salt, cinnamon sticks, cardamoms, and ginger garlic paste & mix well.
  6. Add yogurt and mix well.
  7. Finally add fried onions and mix again.
  8. Place the lid to close the Kadai and keep on medium to low flame for 5 to 10 minutes till the chicken is done.
  9. Garnish with coriander leaves and serve hot
Filed Under: Chicken Curry Recipes, Indian Chicken Recipes · Tagged With: , ,

Kadai Chicken

November 30, 2011 by · Leave a Comment
Kadai Chicken photo

Kadai Chicken

 

Ingredients:

Chicken 500 gms, dry roasted & coarsely grounded powder of (coriander + cumin + black pepper) 2 tbsp, paste made of (ginger + garlic + red chilies) 2 tbsp, onion 1, tomato 1, coriander leaves, oil, salt

Procedure:

  1. Heat oil in a Kadai
  2. Add finely chopped onion. Stir till it becomes golden brown
  3. Add roasted & coarsely grounded powder of coriander, cumin and black pepper.
  4. Add salt. Sauté for a minute or two. Add paste made of ginger, garlic and red chilies.
  5. Sauté for a while and add chopped tomato. Stir till tomatoes become soft.
  6. Add chicken.
  7.  Mix well. Add coriander leaves, remaining spice powder and little amount of water.
  8. Boil on a medium flame till chicken is done.
  9. Serve Hot.
Filed Under: Fried Chicken Recipes, Indian Chicken Recipes · Tagged With: , ,

Tandoori Chicken

November 26, 2011 by · Leave a Comment
Tandoori Chicken photo

Tandoori Chicken

 

Ingredients:

Chicken legs 6, yogurt 6 tbsp, Coriander powder 1tsp, Cumin powder 1 tsp, Garam masala powder ½ tsp, Kasuri methi 1 tsp, Red chili powder 3-4 tsp, Pepper powder ½ tsp, Lime juice (1 big lemon), Ginger garlic paste 2 tsp, turmeric ¼ tsp, red color, chat masala, salt

Procedure:

  1. Take chicken leg pieces. Make cuts on thicker part of the flesh so that spices will be nicely applied to the chicken.
  2. Take 1 tsp red chili powder, salt and lemon juice (1/2 lime) in a small bowl and mix.
  3. Apply the above mixture to the cut parts of the chicken and keep aside.
  4. In a bowl take 6 tbsp yogurt (1 tbsp for 1 chicken leg), ginger garlic paste, red chili powder, salt, pepper powder, kasuri methi, turmeric, garam masala powder, cumin powder, lime juice (half lime) and mix well.
  5. Add red color to the above marination.
  6. Put chicken pieces one by one and evenly apply the marination.
  7. Add few drops of oil so that it will give a nice coating and color to the chicken
  8. Keep the chicken for about minimum 6 hours.
  9. After 6 hours keep the chicken in a greased tray with a bed of few vegetable cubes. (you can take cubes of carrot or potatoes) This is just to make room for the water left by the chicken, so that chicken will remain dry when roasted.
  10. Make sure that cuts made on the chicken will face topper side.
  11. Keep the tray in pre-heated oven  400-450oF for 30 minutes
  12. Serve hot. Optionally apply some lime juice and chat masala while serving.

Tip: Yogurt and the marinade paste should be thick , so as to get dry roasted chicken.

Filed Under: Grilled Chicken Recipes · Tagged With: , ,