Ingredients:
- Chicken - 250 grms (Wash and cut into small pieces)
- Onions - 3
- Ginger-garlic paste - 1/2 tsp
- Red chilli powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Green chilli - 1
- Mustaard seeds (Aavalu) - 1/4 tsp
- Curry leaves - few
- Salt - to taste
- Oil - 2 tsp
Method:
- Heat oil in a pan add mustard seeds, green chilli, curry leaves and onions. Fry well.
- Add ginger-garlic paste and fry for few minutes.
- Now add turmeri powder, red chilli powder, salt and mix well.
- Add chicken pieces and fry for 5-6 minutes so the water from chicken comes out then add 1/2 cup of water or according to gravy you need.
- Close with a lid and boil it in simmer for 10-12 minutes or till it turns soft.
- Serve hot with steamed rice, biryani, roti, chapathi or paratha.
Ingredients:
- Chicken liver - 500 grms
- Finely chopped onions - 2
- Bell pepper/Capsicam (chopped) - 2 tbsp (optional)
- Ginger-garlic paste - 1/2 tsp
- Green chillies - 2 sliced
- Turmeric powder - 1 pinch
- Red chilli powder - 1/4 tsp
- Salt - to taste
- Oil - 2 tsp
Method:
- Clean & cut the chicken liver. Keep aside.
- Heat oil in a pan/kadai add chopped onions, green chillies, ginger-garlic paste and fry well for 2-3 min.
- Now add bell peppers fry them till it becomes soft.
- Now add the washed chicken liver pieces,turmeric powder, red chilli powder salt and mix well.
- Occasionaly stir-fry. Cook in low flame for 4-5 min.
- Serve with white rice, roti, paratha, naan or biryani.
Ingredients:
- Bone less chicken (cut into small cubes) - 250 gms
- Ginger-garlic paste - 1 tsp
- Egg (small) - 1
- Curd - 1 tbsp
- Corn flour - 1 tbsp
- All-purpose flour (Maida) - 1 tbsp
- Red chilli powder - 1/2 tsp
- Aji no moto (China salt) - 1/2 tsp
- Red food color - pinch
- Salt - to taste
- Coriander leaves - for garnishing
- Onions - for garnishing
- Lemon - for garnishing
- Oil - for deep frying
Method:
- In a bowl, mix above all ingredients except oil, corn flour and all-purpose flour. Keep it aside for 1-2 hours.
- After that add corn flour and all-purpose flour. Mix well.
- Heat oil in a pan and deep fry the marinated chicken pieces.
- Fry well till golden brown appears and drain in paper towel.
- Garnish with slightly sauted onions, fresh lime and coriander.
- You can serve as a side dish for biryani/pulav/white rise or as a snack.
Ingredients:
- Chicken drumsticks - 6
- Yogurt/Curd (thick) - 5 tbsp
- Ginger-garlic paste - 1 tsp
- Red chilli powder - 1/2 tsp
- Chicken tandoori masala - 1 tbsp
- Salt - to taste
- Lemon juice - 1 tsp
- Food colour - optional (Here I didn't added)
For garnishing:
- Remove the skin of the chicken drumsticks, give it a rinse and make a few slits on them.
- Mix all the ingredients except chicken drumsticks to form a smooth thick paste.
- Its very important that the marinate is thick and not runny. So even if i use thick yogurt/curd I drain yogurt/curd for some time.
- Now marinate the chicken drumsticks with the above mixture. Keep aside for 1-2 hours.
- Now preheat the oven at 250 degree C for 3 min.
- Place the marinated chicken drumsticks into a oven safe tray and roast for 10 min in the preheated oven.
- Now reduce oven temparature to 180 degrees C and further cook for 15-20 min or till completely cooked.
- Turn chicken drunsticks couple of times to ensure even cooking and colour.
- Sprinkle chicken tandoori masala and lemon juice.
- And serve with onion rings.
