Recipe Courtesy : EENADU AADIVARAM

CHANNEL : YOUTUBE

YOUTUBER : PADMINI S

LINK : https://youtu.be/t5oiijQ7nOw

Marination ingredients:

500gms - chicken 2tsp - Ginger Garlic paste seasonings ( salt, turmeric & red chilli powder) 2tsp - lime juice 2tbsp - corn flour, 1tbsp - all purpose flour. Mix all the ingredients and marinate minimum1 hour or more. Preparation ingredients:

1tsp cumin 2 medium-sized onions chopped 2 medium-sized tomatoes puree 2tbsp ginger chopped 2tbsp garlic chopped 2 green chilllies chopped 1/2cup Coriander leaves chopped 1/2cup mint 2tbsp oil 2tbsp butter + 1tbsp(garnish) 3tbsp malai/cream 2tbsp Kasoori methi 2tsp chilli powder 1tsp pepper powder 1/2tsp sugar salt to taste

*Fry the marinated chicken

*Heat oil and butter. Add cumin and mint leaves and fry well.

*Add chopped ginger, garlic and green chilies.

*Add onions and fry well.

*Add tomato puree and cook well.

*Add kasoori methi, seasonings, sugar and pepper powder. mix well.

*Add 2 cups water and bring to boil.

*Add cream and boil well.

*Add fried chicken and combine well. cover and cook.

*When oil starts separating add coriander leaves and butter. Mix and cook for sometime.

*Ready to serve. this dish goes well with roti's and flat breads.

CHICKEN SEEKH KABAB

COURTESY : YES I CAN COOK

RECIPE LINK  HERE IT GOES

https://www.youtube.com/watch?v=24DvfhEiKKY

Yummy and Delicious KABAB. So easy to make. Must try recipe.

Chicken - 65 (my version)

Chicken	1.25 kg (cut into medium pieces)
Ripened tomatoes	500 gm (mashed with fingers)
Ginger garlic paste	2 tbsp
Red chilly powder	3-4 tsp
Turmeric	½ tsp
Curd	1cup
Green chillies	6-8 (chopped)
Curry leaves	2 strings (chopped)
Coriander leaves	one bundle (roughly chopped)
Garam masala: (grind to fine powder)	2 tsp   (4 cloves, 1 cardamom , 2 inch size pieces - Cinnamon ,1 tsp - poppy seeds, Coriander seeds - 1 tsp)
Red food color	pinch
Ajinomoto	¼ tsp (to enhance the taste)

• Wash the chicken under tap water for couple of times. Then add ¼ tsp turmeric and tbsp of curd and mix well. Leave it for 5mins and then wash it with clean water and drain well. (this step is avoid the poultry smell)
• For marinating the chicken, take chicken into a mixing bowl, add ginger garlic paste, turmeric, red chilly powder, curd, mashed tomatoes (do not puree them), garam masala, food color,chopped green chillies, ajinomoto, curry leaves, coriander and salt. Mix well till all the masala is nicely coated to chicken. Cover and keep in the refrigerator for 2-4 hrs.
• Heat ½ cup oil in an non-stick pan.
• Add chicken and mix it. Cover and cook for 5-10 min on high flame.
• Remove the lid and mix it
• Cook on medium high flame till water evaporates and till gravy is nicely coated to the chicken. Mix it occasionally.
• Off the flame and garnish with onions, green chillies and lime.
• Serve with rice or sambar or rasam as side dish.

FAJITA CHICKEN OMELET

Serving size : 2 persons
Preparation time :20Min's (excluding marination time)

Chicken Breast / Bone less Chicken	200 gms (cut into cubes or into strips)
Eggs	6
Medium Onion	1 (diced)
Capsicum (green / red/ yellow)	Half piece (chepped)
Cumin seeds powder/ Jeera powder	1/2tsp
Chilly powder	1/2 - 1tsp
Ginger garlic paste	1/2tsp
Pepper powder	1/4 tsp
Salt	to taste
Milk	2 tbsp
Pizza / Mozzarella cheese (shredded)	1/4 cup
Oil	2 - 3tbsp
Butter	1 tbsp

• Wash the chicken and drain it well. Add chilly powder, ginger garlic paste, cumin seeds powder, salt and lime juice. Allow to marinate for 30min to 1hrs in refrigerator.
• Heat 2tbsp of oil in a pan. Add onions and saute it for a while. Then add capsicum and saute it for couple of Min's.
• Add marinated chicken and cook till chicken is cooked nice and tender.
• Off the flame and divide it into two portion. Keep aside and keep it warm.
• In a large bowl mix eggs, pepper, milk and salt.
• Heat 1/2tbsp butter and 1/2tbsp oil in a wide non stick pan.
• Pour half the mixture of eggs and spread it or rotate the pan.

 

• When eggs starts cooking, top half of the omelet with one portion of chicken mixture (as shown in the below picture).

 

• Sprinkle half the cheese and fold it.

 

• Allow it to cook on medium flame till egg is cooked and cheese melts.
• Flip carefully and cook it for couple of min’s.
• Remove to plate and top with salsa and cream if desired.
• Serve immediately.
• Repeat procedure with remaining butter, egg mixture, and chicken mixture.

CHICKEN FRY (cooked and fried in Onion and Kaju paste)

Chicken	1 kg (cut into medium small pieces)
Onions	250 g (chopped and split into 2 equal portions)
Green chillies	6-8
Ginger Garlic paste	2 tbsp
Cashews	2 tbsp
Pepper powder	1/2 tsp (optional)
Red chilly powder	2 tsp to tbsp (adjust according to taste)
Turmeric	1/2 tsp
Tomato sauce (Hot n’ Sweet)	1 tbsp
Ajinomoto (optional)	large pinch
Curd	1/2 cup
Lime juice	2tbsp
Salt	to taste
Oil	1/4 cup

• Add salt and lime juice to washed chicken and mix well. Cover and marinate it for 10minutes.
• Blend cashews into powder. Add 1/2 portion of onions to cashews and grind into paste without adding water. Add  paste to chicken. Mix  and allow to marinate for another 10-15 minutes

 

• Heat oil in a wide pan. Add onions and fry them. Add ginger garlic and green chillies paste and fry till ginger leaves its raw smell.
• Mix turmeric, chilly powder, tomato sauce, ajinomoto(optional), pepper powder (optional) and little salt (to taste).Fry for few movements. Add curd and cook till oil floats on gravy
• Add  marinated chicken and mix well. Cover and cook on medium flame till chicken is cooked.
• Keep stirring for every couple of minutes till gravy sticks to chicken
• Off flame and garnish with cilantro
• Serve with Rice and Sambar or  Naan or Roti.

HYDERABADI CHICKEN DUM BIRYANI

Preparation time: 1hr (excluding marination time)
No of servings: 4 persons


Chicken Marination Ingredients   
   

Whole chicken	1kg (cut into medium sized pieces)
Salt	to taste
Ginger Garlic paste	3tbsp
Turmeric	1/2tsp
Cardamom	4 (grind into powder)
Cumin seeds	1tsp (grind into powder)
Cinnamon	4 (inch size pieces)
Red chilly powder	1tsp
Green chillies	15 to 20
Coriander leaves	3/4th bundle
Mint leaves	1/4cup
Cloves	8
Yogurt	250g (or) 1cup
Lime juice	2tbsp

•  In a blender , blend green chillies, coriander and mint leaves into coarse paste (do not add water).
• Wash the chicken and drain well.
• In a mixing bowl, put all the above ingredients and mix well. To this add chicken and mix well. Cover and place in refrigerator 4-6hrs. (Overnight marination is also good).

 

(Biryani) Rice Ingredients:

Basmati Rice	750g
Whole garam masala	Cinnamon 3 (inch size pieces) Cardamon 4 to 6 Cloves       6 to 8 Bay leaves 2 Star Anise   1
Shajeera	1/2tsp
Oil	2tsp
Salt	to taste
Water	to boil the rice

• Soak Basmati Rice in water for 30minutes. After 30minutes, drain the water and keep aside.
• Bring water to boiling stage in a heavy bottomed vessel. When water is boiling add salt to taste, whole garam masala spices, Shajeera and oil. Keep flame on high and add soaked rice. Mix and cover with the lid. When rice stars boiling remove the lid and allow to cook only for 1 (or) 2 minutes and drain the the water.

 

Ingredients to Dham the rice:

Boiled eggs	4 or 5 (cut into halves)
Coriander and Mint  leaves	1/2 cup chopped
Onions	100 g (sliced and fried in oil until golden in color)
Lime juice	2tbsp
Saffron strands (optional)	few (soak in 2tbsp of warm milk)
Oil	1/2cup
Ghee (optional)	2tbsp

Cooking on Stove top

• Heat heavy bottomed vessel and pour 1/4cup of oil. Coat the oil all sides of the vessel.
• Keep the flame on high and add marinated chicken. On top of the chicken add cooked rice and spread evenly.
• Arrange eggs (cut side down). Add fried onions, chopped coriander and mint leaves and spread evenly.
• Sprinkle lime juice and saffron milk.
• Pour remaining oil and ghee (ghee is optional), starting from sides.

 

• Cover the vessel with thick kitchen towel and put the lid tightly (this step is to lock the steam).
• Put this dish on heated heavy bottomed tawa or pan. And dham the rice for 30-40min on medium low heat. 

 

• Ready to serve.

Conventional Oven

• Grease oven proof heavy bottomed pan or aluminum foil tray and arrange chicken, rice and other ingredients as mentioned above.
• Cover and bake at 400 F  for 30-40 minutes.
• Ready to serve.

CHICKEN FRY (SWEET AND HOT)

To marinate chicken:

Whole chicken or Chicken with bones	1.25 to 1.5 Kg
Curd	1/2cup
Ginger garlic paste	2 to 3tbsp
Red chilly powder	1tbsp
Tumeric	1/4tsp
Salt	to taste
Tomato sauce (Hot and sweet)	2tbsp
Green chilly sauce	2tbsp
Soy sauce	2tbsp
Vinegar	1tbsp
Lime juice	1tbsp
Ajinomoto	pinch to 1/8tsp
Red food color	pinch to 1/8tsp

To Fry:

Oil	1/4cup
Onions	200g (sliced)
Green chillies	6 to 10 (split)
Curry leaves	2 strings

• Cut the chicken into medium big size pieces. Wash well and drain the chicken.
• As listed above, add all the marinate ingredients and mix well. Cover and place in the middle fridge for atleast 4hrs to overnight.
• Later, boil the marinated chicken without adding water (once chicken starts boiling, it becomes watery. So, do not add water). Boil till all chicken water is evaporated and cooked.

Boiled chicken

• In deep frying pan heat oil. Fry green chillies (first) and curry leaves. When leaves are fried , add onions and fry till onions are light golden in color.
• Add boiled chicken. Fry on medium heat, till chicken is dry. Keep turning chicken for every 4-5minutes. (it takes around 15-20mins to fry).
• Transfer chicken into serving dish and serve with rice and Sambar.