kitchen inn

INGREDIENTS

• Chicken pieces 1 kg
• Yougurt 1/2 kg
• Almond paste 1/2 cup
• Cream 1/2 cup
• Hot spices with nut meg 1 tsp
• Ginger/garlic paste 2 tbsp
• Cinnamon 2 sticks
• Black cardamoms 3
• Green cardamoms 8
• Cloves 8
• Onions (make paste) 1
• Oil or clarified butter 5 tbsp
• Salt to taste

1. Heat oil in a pot, add cloves,cinnamon, black and green cardamoms, cook till they sizzle.
2. Add chicken to the pot and cook for 5 mins or till it changes colour.
3. Now add ginger garlic paste and onion paste. Cook till oil seperates.
4. Mix yougurt ,white pepper,salt and hot spices with nut meg in a bowl.
5. Add this mixture to the chicken and on a low flame cook for 10-15 mins .
6. Add cream and almond paste to the pot and cook for another 3-4 mins .
7. Garnish with coriander leaves and serves.

• Whole chicken 1
  
• Egg whites 6


• Ginger garlic paste 4 tbsp
  
• Bread crumbs 2 cups
  
• Cheee slices (broken) 6


• Crushed black pepper 1 tsp


• Black pepper powder 1 tsp


• Salt to taste
  
• Oil for frying

METHOD

1. Cut chicken into pieces.


2. Heat oil in a pot and fry ginger, garlic paste,till golden.


3. Add chicken peicess in the pot and then add alt and crushed black pepper.Cook till the chicken is tender.


4. Make a paste of egg whites,salt,black pepper powder and cheese in a bowl.First coat the chicken peices in this paste and then coat them with bread crumbs.


5. Now heat oil in a wok and fry the chicken peices.
   
6. Serve hot, with ketchup.

• Bone less chicken cubed 1/2 kg


• Ginger garlic paste 1 tbsp


• Salt to taste


• Red chilli powder 1 tbsp


• Cumin crushed 1 tbsp


• mixed spices(garam masala) powder 2 tbsp


• Papya ground 1/2 tsp


• Oil 2 tbsp


• Banaspati 2 tbsp

1. Mix all the spices in 2 tbsp of yougurt and oil.


2. Marinate chicken with it for 15-20 mins.


3. Lay out the chicken cubes in a large frying pan, cook on medium heat until water dries throughly .stir occasionally.


4. Heat a small charcoal, put it in the centre and pour banaspati on it.....Cover and remove from fire.


5. Let it remain covered for a few minutes to give a bar bq flavour.


6. Serve hot with raita,salad and nan or pratha.

• Chicken mince 100 g


• Soy sauce 1 tsp


• Ajinomoto 1/2 tsp


• Salt to taste


• Black pepper 1/2 tsp


• Egg 1


• Flour 2 tbsp


• Bread slices 4-6


• Oil for frying

1. Marinate mince with all the spices for half an hour.


2. Beat the egg, mix flour and add to mince mixture.


3. Spread this on bread slices evenly.


4. Cut in different shapes and fry in hot oil.


5. Serve as a tea time snacks.

• Chicken whole 1 1/2 kg
  
• Yougurt 2 tbsp
  
• Ginger,garlic paste 2 tbsp
  
• Cumin seeds 1 tsp
  
• Black pepper crushed 1 tbsp
  
• Salt to taste
  
• Lemon juice 4-6 tbsp
  
• Yellow food colour 1/4 tsp
  
• Oregano 1/4 tsp
  
• Oil for frying

1. Make deep slits in chicken after a through clean and wash.
2. Mix colour slightly with water and rub well on chicken.
3. Coarsely grind the spices and add to the yogurt along with the lemon juice.
4. Mix well and marinate chicken with it. Keep it aside for at least 2 hours.
5. Deep fry on medium heat until golden brown.
6. Serve hot with lemon and cucumber slices.
7. Also with khasta paratha(recipe is in bread, nan and paratha) and raita.

• Yougurt 150g


• Garlic cloves crushed 2


• Cumin powder 1 tsp


• Red chilli powder 1 tsp


• Red colour 1 pinch or few drops


• Chicken breast 4

FOR MINT SAUCE

• Mint leaves 1 bunch


• Garlic cloves chopped 2


• Cucumber 1 small finely chopped


• Yougurt 150 g


• Fresh lime juice 2 tsp


• Salt


• Ground pepper 2 tsp

INGREDIANTS
· Chicken bone less [cut into square shape] 1/2kg
· Curd 1/2cup
· Garlic paste 1 tsp
· Red chili heaped 1tsp
· Al l spices 1 tsp
· Yellow color 1 pinch
· Lemon juice 1 tbsp
· Vinegar 1 tbsp
· Onion 1 paste
· Oil or ghee ½ cup
METHOD
Cut chicken pieces in shape marinate with the above masala. Keep for ½ hour. Heat the oil and put the chicken pieces in a handi [earthenware cooking pot] along with the masala. Let it cook in its own marinade until meat is tender and turn the heat off while some gravy remains .Now kindle a piece of charcoal on fire and place it on a piece of bread, and put it in the handi…….pour 1 tbsp of oil on it and immediately cover the lid on handi .after 10 minutes serve it with hot nan and chutney.