Kitty said: Yes.Chicken recipes from India?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Chicken recipes from India?),it will help you,my kids.
I love Indian food and have tried some recipes from this website.
Title: Zeera Murg (Cumin Chicken)
Categories: India, Chicken, Curries
Yield: 8 servings
2 kg Chicken thigh
Cutlets or breasts,
Whole or in fine
Strips (4.5 lb)
Juice of 2 lemons
1 ts Salt
2 ts Cayenne
3 oz Flour
6 oz Butter
2 Onions, finely sliced
2 cl Garlic, crushed
2 1/2 Inch piece root ginger,
2 ts Cumin seeds
500 ml Yoghurt* (1 pint)
150 ml Fresh cream* (or equal
Quantity of sour light
Cream) (1/2 cup)
1 cn Coconut cream (if mixture
Seems too dry through
Thinly pared rind of
1 lemon, in 1 piece
(ho ho ho..if you can
Achieve this you are
Place chicken on a large plate and rub over with lemon juice. Set
aside for at least 20 minutes, then pat fry with kitchen paper. Mix
salt, cayenne and flour on a plate and dredge chicken pieces, shaking
off excess. Melt butter in pan, add the chicken and fry until
browned. Add onions, garlic, ginger and cumin seeds and fry until
golden brown. Stir in yoghurt, cream and lemon rind. Return chicken
to mixture and mix until all chicken is well coated. Bring to the
boil, reduce the heat to low, and simmer for 1 hour or until chicken
is cooked. Uncover the pan for the last 20 minutes, to allow sauce
to reduce. Discard lemon rind (if you can find it) before serving.
I found that the mixture was too dry for the quantity of chicken, so
I used additional yoghurt/sour cream and the coconut cream to get the
consistency I liked.
I use this website a lot when looking for Indian recipes. It allows you to consider chicken as an appetizer, main dish, etc. The second link has good information too
Chettinad chicken is southern recipe.It is different from what you may find it in most restaurants because they serve Tandoori style chicken.
1 kg: Chicken
4 no: Big Onion
4 no: Tomato
20 pieces: Garlic
1 big piece: Ginger
2 tsp: Pepper
2 tsp: Cumin seeds
2 tsp: Fennel (Jeera)
? cup: Coriander Powder
? small cup: Chili Powder
Cloves (lavangam) as required
Tamarind as required
Salt to taste
5 tsp: Oil
Wash the chicken and cut to pieces.
Mince garlic and ginger.
Powder pepper, cumin seeds and fennel together.
Fry the powders lightly and keep aside.
Season cloves in oil in a frying pan, add onion and tomato.
Saute well adding minced garlic and ginger.
Add chicken with little turmeric powder and cook for 10 minutes.
Add chili /coriander powders, salt and mix well.
Pour 4 cups of water and boil.
When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
When the gravy thickens to a paste, remove from fire.
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)
* Prick the chicken pieces with a fork all over.
* Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
* The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
* Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
* Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
* Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
* Cover the bowl with a lid and let it stand for 6 hours.
* If you plan to marinade for 12-15 hours, put it in the refrigerator.
* The more time it is marinated, the better it will absorb the spices and the tastier it will be.
* When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
* Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
* Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
* Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.
try bawarchi.com.you can get good recipes from that.
This a rich version of chicken Korma.
1kg chicken joints, skinned
1 tsp salt
1" cube of fresh ginger, chopped
4 cloves o garlic, chopped
1 tsp freshly ground black pepper
1 tbsp lemon juice
10 oz thick set natural yogurt
2 oz unsaalted butter
2 mediun onions finely sliced
6 green cardamoms, split open at the tp
1tbsp ground coriander
1 tsp ground turmeric
5 fl oz single cream
1/2 tsp chilli powder
2 oz flaked almonds
1 heaped tbsp groend almonds
Cut each chicken joint in to two, cut the breast into two
Make some incisions in the meat to allow the spices to penentrate the meat
Add salt to gingerand garlic, crush to aa smooth pulp.
Mix with the pepper and lemon juice.
Melt the butter and fry the onions over medium heat till brown.
Drain the onions and put on one side.
Put pan back on heat and add cardamoms and coriander fry for 30 seconds, then add the chicken, stir and fry till chicken changes colour.
Stir in the yogurt and turmeric and simmer for 15 mins.
keep 2 tbsp onions aside and add the rest to the pan with the cream, chilli powder,and almonds. stir , cover and cook for 15 mins. Stir from time to time to prvent sticking and burning.
Add the ground almonds and stir, cook for 6 mins.
Serve the curry in a dish and garnish with the remaining onions.
This is one of my many upmarket curry dishes. Enjoy.
correctness,It's Non-profit and only for informational purposes.
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