How to make Baked Chicken Meatballs? Chicken Koftas Recipe

Want to have cocktail style chicken meatballs for your next get together or perhaps, you want to indulge yourself in a spicy but healthy chicken treat? Well, try out these baked chicken meatballs.

Ingredients:

(Easily make 40 small golf size kofta balls)

1 tbsp oil
1/2 cup chopped onion+1 tsp salt+2 tsp garlic pwd
2 lbs ground chicken
2 eggs
3 slices of bread
1/2 cup milk
1/4 cup cilantro leaves
2 tbsp Curry pwd
2 tsp salt
1/2 tsp garam masala
2 tsp Red chilli pwd
1 tsp black pepper pwd
1 tsp cinnamon pwd
2 tbsp lemon juice

Mix all the ingredients and bake koftas for 15 mins at 350 F until fully cooked. Color will change to golden brown.

How to make Chicken Kathi Kabobs at home?

Learn how to make flavorful Chicken Kathi Kabobs. You can serve them as an appetizer, or with rice. They also work great inside a wrap, as a kathi roll or simply roll them up in a roti/paratha and enjoy with mint or tamarind chutney.

Ingredients:

1 lb Extra Lean Ground Chicken
1 cup bread crumbs
1 Egg
1/3 cup onions
2 tsp Ginger-garlic paste
1 tbsp Soy Sauce
Few drops of lemon juice
Salt (per taste)
1 tsp Turmeric
1 tsp Red Chilli Pwd
3 tbsp Oil (1 tbsp Oil goes in the mixture and 2 tbsp for cooking)

Mix all the ingredients and let the mixture stand for 30 mins.
Heat 2 tbsp Oil in the pan and place small amount of meat in sausage like shape on to the pan. Add rest of the mixture on to the pan as well (1 kabob at a time)
Cook kabobs until brown on all sides (4-5 mins/side)
Serve with Mint or Tamarind chutney

The Best Butter Chicken recipe ever

You can simply view the video here: Butter Chicken Rocks!

Ingredients:

Chicken and Marinade:
• 500g boneless chicken, cut into bite-size pieces
• 1 tsp salt
• 1 tsp red chilli powder
• 1 tsp Tandoori Masala
• 0.5 tsp cumin powder
• 0.5 tsp coriander powder
• 4 tbsp yoghurt
• Few drops lemon

Sauce:
• 0.5 cup butter
• 1 tsp cumin seeds
• 1 large onion, chopped
• 4 cloves garlic
• 1 tbsp chopped ginger
• 2 large tomatoes, quartered
• 3 tbsp vegetable oil (approximated)

Finishing:
• 2 bay leaves
• 2 green cardamom pods
• 3 cloves
• 1 tbsp tomato paste
• 1 — 1.5 tsp salt
• 0.5 tsp Haldi (turmeric powder)
• 0.5 tsp red chilli powder
• 0.5 tsp Amchur (mango powder)
• 1 tsp brown sugar
• 0.5 tsp ground cinnamon
• 0.5 cup whipping cream
• A pinch of Kasoori Methi (ground fenugreek leaves)
• 0.5 tsp black pepper
• 0.5 tsp Garam Masala
• Coriander leaves, to garnish

Method:

• Add chicken and marinade ingredients to a bowl and mix well until all ingredients are well-combined
• Cover with cling film and store in fridge for at least an hour (more is better)

• Melt butter in a large saucepan and add cumin seeds and fry for one minute
• Add onion, ginger and garlic then fry until the onion turns golden brown (5-6 minutes)
• Remove onion from butter then puree
• Add tomatoes to the saucepan and sauté for 2-3 minutes
• Remove sautéed tomatoes and puree

• Add vegetable oil to saucepan and turn to high heat
• When hot, add bay leaves, cardamom and cloves and fry for one minute
• Add chicken and marinade and fry for 5-6 minutes until it turns white
• Add onion and tomato purees along with tomato paste to the saucepan
• Simmer on low heat until chicken is tender and fully cooked
• Remove whole spices from saucepan
• Add salt, Haldi (turmeric powder), red chilli powder, Amchur (mango powder), brown sugar and ground cinnamon
• Simmer for 15 minutes
• Add whipping cream and simmer for another 5 minutes
• Add Kasoori Methi, Garam Masala and black pepper
• Simmer for another 2 minutes
• Garnish with coriander leaves and serve with Naan or freshly cooked Basmati Rice

How to Make Banno Kebab

Ingredients :


350 gms chicken boneless pieces
1 tbsp ginger-garlic paste
2 tsp dalt
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped ginger
1/2 tsp chopped green chillies
1 tsp besan
1/2 tsp yellow chilli powder
1/4 tsp turmeric powder
100 ml milk
2 1/2 tbsp hung curd
1/4 tsp elaichi powder
1/2 tsp kasoori methi
1 tsp lemon juice
salt to taste
egg coating
1 beaten egg
1 ½ tbsp chopped cashew nuts
1/2 tsp chopped coriander
2 tsp saffron dissolved in water
1 tbsp butter, melted
1½ tsp chat masala

Method :


Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.
In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.
Now add yellow chilli powder, turmeric powder and cook.
Add 100 ml milk and mix.
Remove from fire and transfer it to a bowl.
To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
Add marinated chicken pieces and mix well.
Skewer the chicken pieces closely and shape with hands. (4 skewer)
Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.
Beat egg with saffron; add chopped nuts& coriander and mix.
Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.
Remove from oven and baste the chicken with butter and sprinkle chat masala.

Recipe and photo from

~http://www.recipesindian.com~

 

How to Make Barbecued & Spicy Indian Turkey

Ingredients:

Turkey breast, boned, halved & partially frozen
1
Yogurt
1 cup
Jalapeno chili minced & seeded
1 tbsp
Ground cumin
1 tsp
Cayenne pepper
1/4 tsp
Nutmeg
2 tsp
Garlic powder
1 tbsp

Method:

 

  • Trim halved turkey breast slices from all fat and skin.
  • Cut the breast slices by using a sharp knife, starting in center of one long side and cutting in half to within 1/2″ of second long side and open like a book (using partially frozen turkey makes this process easier).
  • Set the pieces flat on a platter. Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder in a small bowl.
  • Rub mixture over turkey, cover, and chill overnight (or at least 2 hours).
  • Prepare barbecue. Grill pieces 4 inches from heat source until cooked through, about 4-6 minutes per side. Let stand for 5 minutes, then cut diagonally into slices.
  • Serve with a rice salad.
  •  

    Recipe and photo from

    ~http://www.indianmirror.com~

    How to Make Murgh Do Pyaaza

    Ingredients:

    • 1 whole Chicken
    • 2 tbsp Lime juice
    • 3/4 cup Ghee/Butter
    • 4 Onions, chopped
    • 2 cloves of Garlic
    • 1 cup Curd/yogurt
    • 1 cup Water
    • Salt to taste
    • 4 Cloves
    • 2 Brown cardamom
    • 1 tsp Black pepper
    • 2 Cinnamon stick
    • 1/2 tsp Ginger powder
    • 1 tsp Turmeric powder
    • 1/2 tsp Red chili powder
    • 1/2 tsp Garam masala powder

    Method:

    1. Cut the chicken into eight pieces.
    2. Mix the salt and lime juice and rub all over the chicken and set aside for 30 minutes.
    3. Heat the ghee/butter in a pan and add the Clove, cardamom,black pepper and cinnamon.
    4. Stir well then add the chicken, onion, garlic and remaining spices.
    5. Cook gently for 10 minutes, stirring continuously.
    6. Add the curd /yogurt and stir for 5 minutes over a low heat.
    7. Add the water, cover and simmer until the chicken is tender.
    8. Sprinkle the top with garam masala powder.
    9. Garnish with chopped onions.
    10. Before serving Murgh Do Pyaaza, cook it over moderate oven (180 degree C) for 10 minutes.

    Recipe from

    ~http://www.indianfood-recipes.com~

    Photo from

    ~http://www.citylife.co.uk~

    How to Make Chicken with Apricots and Potato Straws

    Ingredients:

    1 (3 pound) skinless chicken, cut into small pieces
    4 whole dried hot red chiles
    1 (2-in.) piece cinnamon stick, broken
    1 1/2 tsp. cumin seeds
    7 cardamom pods
    10 cloves
    2 tsp. grated ginger
    1 tsp. crushed garlic
    4 oz. pitted dried apricots
    6 Tbsp. canola (or other vegetable) oil
    1/2 pound onions, cut in very fine half rings
    2 Tbsp. tomato puree mixed with 8 ounce hot water
    1 tsp. salt
    2 Tbsp. white malt vinegar
    1 1/2 Tbsp. sugar
    1 Tbsp. salt
    7 oz. potato, peeled
    Oil for deep frying

     

    Method:

    Put red chiles, cinnamon, cumin, cardamom and cloves in a grinder and grind finely.

    Put chicken in a large bowl. Put 1 tsp. grated ginger, 1/2 tsp. garlic and half the dry spice mix on the chicken. Mix well, rubbing seasoning into the chicken. Set aside for one hour.

    Put the apricots into a pan with 3/4 pint water. Boil, reduce the heat and simmer until tender but not mushy. Turn off the heat and leave apricots in juice.

    When the chicken has marinated, heat 6 Tbsp. oil in a pan over med. heat. Add onions and stir and fry until they are a rich reddish-brown. Set heat to med. and add remaining garlic, ginger and dry spice mix. Stir, then add chicken. Stir and brown for 5 mins.

    Add the tomato purée mix and salt. Boil, cover, reduce heat and simmer for 20 mins. Add vinegar and sugar; cover and simmer for 10 mins. Turn off the heat and spoon off as much fat as possible from the surface.

    Put the apricots and 3 Tbsp. of their juice into the pan with the chicken and let set for at least 1/2 an hour.

    Make potato straws. Fill a large bowl with 3 pints water. Add salt and mix. Grate potato coarsely, put into the bowl of water and stir. Remove the potato, squeezing out as much liquid as possible. Drain and dry on paper towels.

    Heat the oil slowly. When hot, add the potato straws. Stir and fry until crisp and pale golden. Remove and drain on paper towels. Heat the chicken through gently and serve with potato straws.

     

    Recipe and photo from

    ~http://www.numkitchen.com~

    How to Make Dal Chicken Curry

    Ingredients:

    Boneless chicken 1/2 lb
    Channa dal 1/2 cup
    Onion 2 medium
    Garlic paste 1/2 tsp
    Ginger paste 1/2 tsp
    Mustard seeds 1 tsp
    Red chili 5
    Tomato 2 (medium)
    Mango powder 2 tbsp
    Coriander powder 3 tsp
    Chili powder 2 tsp
    Garam masala 1 tsp (curry powder)
    Oil 1/4 cup
    Coriander leaves chopped
    Butter 2 tbsp
    Salt

    Method:

    • Wash and clean the chicken and cut into small pieces. keep it aside.
    • Wash the channa dal and cook until it becomes soft.
    • Heat the pan with oil, add red chili, mustard seeds, curry leaves, fry for a min.
    • Add chopped onion and fry until it becomes golden brown, add ginger paste and garlic paste, fry until all the aroma comes out.
    • Then add chili powder, coriander powder, mango powder, garam masala and 1/2 cup water, fry for 2 mints. Add chopped tomato, salt and mix well.
    • Now add the chicken pieces, fry until the chicken it cooked well.
    • Add cooked channa dal to this.
    • Cover the pan and lower the heat for 5 min.
    • Garnish with chopped coriander leaves.

    Recipe and photo from

    ~http://www.numkitchen.com~