Chicken Recipe

Ingredients:

• 1/2 kg Chicken breasts
• 1/2 cup Oil
• 2 Onion (Piyaz), chopped
• 1 inch Ginger (Adrak), striped
• 1 tbsp Soya sauce
• 2 tbsp Vinegar (Sirka)
• 1 tsp Ketchup (Sauce)
• 2 Tomatoes (Tamatar), diced
• 2 Green chilies (Hari mirch)
• 1/2 tsp Red chili powder (Lal mirch)
• 2 tbsp Pepper powder (Kali mirch)
• 1 tsp Mono sodium Glutamate
• Salt to taste

Method:

1. Wash, clean the chicken thoroughly and cut chicken into long thin strips.
2. Heat oil in a pan and add onions and fry until transparent, then add ginger, chicken and soy sauce and fry for 5 minutes.
3. Add tomatoes, green chilies, chili powder and salt and cook on medium heat, stirring occasionally for 5-6 minutes.
4. Reduce the heat to low, add vinegar, black pepper, mono sodium glutamate and ketchup, cover and cook for another 10 minutes.

Recipe from

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

Photo from

~http://www.nainfood.com~

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper or cayenne pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 4 – 5 skewers

Recipe from

~http://www.cooknrecipes.com~

Photo from

~http://www.flickr.com~

• Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
• Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
• Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
• Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
• Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
• Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.

Recipe from

~http://www.indianfoodforever.com~

Photo from

~http://indopakrecipesbysa.blogspot.com~

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Recipe from

~IndianFoodForever.com~

Photo from

~http://en.wikipedia.org/wiki/Butter_chicken~