Grilled Chicken n Salad
Ingredients:
Chicken ½ pound
Curd 1-2 tbsp
BBQ masala 2 tsp
Chicken Tandoori masala
2 tsp
Salt to taste
Salad (lettuce carrot n etc)
Ranch Sauce 2 tsp
French Dressing 2 tsp
Method
In a bowl add chicken pieces, curd, masala and salt.
Mix it well and marinate for 1-2 hr. (If u marinate for more
hours it will taste good)
Apply butter to cooking tray and place chicken in it.
Cook it in conventional oven for 15 mins on 400F.
Check it and slowly cook on 300F till it gets fully cooked
and till all water goes.
For salad, add all vegetables in a bowl.
Add all sauce n mix it well.
Server salad and chicken together.
Kolhapuri Pandhara Rassa:
Chicken 1 kg
Coconut milk 1 bowl
Diced onion ½ small bowl
Black pepper 7-8(according to taste)
Dalchini 1-2
Cashew ½ small bowl
Poppy seeds 1 tbsp
White sesame seeds 2 tbsp
Oil 1 tbsp
Salt
Water
Method:
White paste:
Soak cashew in water for 3-4 hours or boil it to make soft.
Make a fine paste of soft cashew, poppy seeds and seas am seeds.
Coconut milk:
Grind ½ coconut, 2-3 black pepper and little water. Put this paste into thin muslin cloth or strainer to strain the coconut milk. Grind this mixer for 2-3 times by adding little water and strain it to get 1 bowl of coconut milk.
Chicken stock:
Heat oil in a pan.
Add diced onion and cook it for few minutes.
Add chicken pieces, little salt and mix it well.
Cook it for 10 mins.
If required add little water so that we will get 1 bowl of chicken stock.
Separate chicken stock from chicken pieces and keep it aside.
This chicken you can use for chicken curries, etc.
Pandhara Rassa:
Heat oil in pan.
Add black pepper and dalchini.
Once it starts crackling add white paste in it.
Cook it for some time.
Add chicken stock in it and mix it well.
Add little salt.
Cook it for 7-8 mins.
Once it cooked properly, keep gas on very low flame and add coconut milk in it and mix it.
Cook for 1-2 mins.
Here Kolhapuri pandhara rassa is ready.
Have it with kolhapuri chicken curry (tambda rassa).
**Tip**
While adding coconut milk gas should be on low flame to avoid curdling. Just add coconut milk and heat it for 1-2 mins, don't boil it.
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Chicken Tandoori
For Marination
Chicken (Big Pieces) ½ kg
Curd 1 Cup(Approximately 4-5 tbsp)
Ginger Garlic paste 1 tbsp
Green Chili paste ½ tbsp
Red Chili Powder 1-2 tbsp(According to taste)
Turmeric Powder ½ tbsp
Chicken Tandoori masala or chicken masala 1 tbsp
Besan (Chana dal Flour) 1-2 tbsp
Lemon Juice 1 tbsp
Salt
For Grill
Butter or Oil
For Serving
Coriander leaves
Chat masala
Method:
Add ginger garlic paste, green chili paste, red chili powder, turmeric powder, lemon juice, salt and mix it well. Keep it for 30 min.
Now add curd, Besan, and tandoori masala or chicken masala and mix it well.
Keep it for 4 hours.
For better taste keep it for 24 hrs.
Preheat conventional oven on 475F for 10 mins
Brush Butter on chicken pieces and keep it in oven without cover.
Cook it for 20-25 mins.
Cook it from both sides.
Keep it on serving plate and sprinkle chat masala and garnish it with Coriander leaves.
Have it with onion.
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Green chicken
Ingredients:
For marination
Chicken ½ kg
Curd 1 cup
Ginger garlic paste 1 tbsp
Turmeric powder ½ tbsp
Cilantro leaves 1 cup
Pudina(mint) 1 cup
Green chili 6-7
oil 1 tbsp
salt 1 tbsp
For gravy
Chopped onion 1
Oil 1-2 tbsp
Garam masala ½ tbsp
Black pepper powder ½ tbsp
Fresh Cream 1 tbsp
Kasuri methi ½ tbsp
Salt
Method:
Make a paste of cilantro,pudina and green chilies.
Add turmeric powder, ginger garlic paste,green paste,curd,oil,salt in chicken.
Mix it well and marinate it for 1-2 hour.
Heat oil in pan and add onion.
Fry it till color changes to brown.
Add marinated chicken and mix it well.
Add black pepper powder and mix it well.
Cook it for 10-15 min.
Check whether chicken cooked or not.
If chicken is not cooked then cook for more time.
Add Fresh cream and mix it.
Sprinkle kasuri methi and cover it .
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Kolhapuri Egg Curry
Ingredients:
Boiled Egg 5-6
Onion 1 medium size
Coconut 1 small bowl
Ginger garlic paste 1 tbsp
Til(sesame seed) 1 tbsp
Dhana(coriander seed) 1 tbsp
Red chili powder 1-2 tbsp
Turmeric powder ½ th tbsp
Garam masala ¼ th tbsp
Salt 1 tbsp
Oil 4-5 tbsp
Method:
For masala
Heat 1 tbsp oil in a pan.
Add finely cut onion in pan and mix it well.
Fry till it become little brown.
Add shredded coconut in it and mix it well.
Fry till coconut changes its color.
Then add dhana and fry it for few second.
Then add sesame seed and fry it till it starts crackling.
Then switch off the gas and remove it from pan.
Add ginger garlic paste and little water.
Make fine paste of this mixture.
For curry
Heat oil in a pot.
Add masala in it and stir for few second.
After 3-4 min add red chili and turmeric powder and mix it well.
Add 2 small bowl of water and stir it well.
Add salt and cook it for 10 min.
Cut boiled eggs into two parts.
Add it in the curry and mix slowly.
Cook for 4-5 mins.
Add garam masala and switch of the gas.
Add cilantro for garnish
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Spicy dry Chicken
Ingredients:
Chicken 1 kg
Onion 3-4 medium size
Ginger garlic paste 1 tbs
Curd 1-2 tbs
Red chili powder 2 tbs
Turmeric powder 1/2 tbs
Coriander( dhana ) powder 2 tbs
Garam masala 1/2 tbs
Chicken masala 1 tbs
Salt 1 and 1/2 tbs
Oil 2 tbs
Method
Cut onion into slices.
Heat oil in a pan and add onion.
Fry it until it become brown.
Add ginger garlic paste and mix it well.
Cook it for 5 min.
Add red chili, turmeric,dhana powder,chicken masala , garam masala,salt.
Mix it well.
Add chicken and mix it well.
Add curd and mix it well.
Add water 2 small bowl.
Cook it for 10-15 min.
Now its up to you if you want thick gravy, off the gas.
If you want dry chicken cook for some more time to make it dry.
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Egg Curry
Ingredients:
Boiled eggs 6-7
Onion medium size(finely cut) 2
Tomato puree 5 tbs
Ginger garlic paste 1 tbs
Coriander (Dhana powder) 3 tbs
Cumin's (jira) powder 1/2 tbs
Garam masala 2 pinch
Chicken masala 1/2 tbs
Oil 2-3 tbs
Salt 1 tbs
Method
Heat oil in pan.
Add onion and ginger garlic paste.
Fry it until it become brown.
Add tomato gravy and mix it well.
Cook it for 5 min.
Add red chili,turmeric,dhana powder,cumin powder,garam masala,chicken masala and salt.
Mix it well and add 3-4 small bowl of water.
Cook it for 5 min.
Cut Boiled egg into two parts and add it in gravy.
Cook it for 5-7 min.