Posts Tagged chicken

chicken tikka from the oven

Its been a while, but this one sure deserves a post. Chicken Tikka is cooking chicken with Indian spices either dry or as gravy. The recipe below is to make it in a dry form, serves perfect as an appetizer.

chicken tikka

you will need:
for the marinade:
*) 1″ cubed chicken pieces either breasts (I used 3 breasts) or thighs (boneless)
*) 2 tsp of ginger/garlic paste
*) 1 tsp red chilli powder (adjust according to desired spice level)
*) 1 tsp of coriander powder
*) 1/2 tsp of garam masala
*) 1/2 tsp of black pepper powder
*) 1/2 tsp of chicken masala (optional)
*) 1/2 tsp of soy sauce
*) kosher salt to taste
*) 1/4 cup of thick yogurt
*) juice of 1/2 lemon
*) 4-5 tsp of oil
*) 1 jalapeno or 3 Thai green chillies chopped roughly
*) 2 strands of cilantro leaves (roughly chopped)

misc items
* skewers


make it:
1) At least a 4 hours prior to making the chicken tikka, in a glass bowl, add all the marinade ingredients, mix well, and finally add the chicken pieces, mix well, and let it marinate for at least 4 hours or up to 1 day in the fridge
2) If refrigerating, take the chicken out and let it sit at room temp for 30 minutes
3) Preheat the oven to 350C and soak the skewers in water for 30 minutes, line a baking sheet with aluminum foil and spray non stick cooking spray
4) Start arranging the chicken pieces on the skewers, alternating with vegetables(such as bell pepper/onions)
5) Place them on the tray and spray some cooking spray on the chicken, and let it cook for 15 minutes, you will see liquid secreted from the chicken pieces


6) Now, turn the skewers and let them cook for another 12 minutes on the other side move the skewers away from the juices ,spray some cooking spray if too dry
7) Eventually, you would see the liquid on the tray gets evaporated and now turn the oven to broil and move the tray to the top rack and let it cook for 5 minutes to get the burnt skin


Serve hot with lime juice and fresh salad.


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Chicken biriyani

This is my first post of 2012. I know you were wondering that this blog is dead or I stopped cooking, but here it is still alive. No way I would stop cooking, just that I have not been posting.

This dish deserves a post, as this is the first time I am making biriyani in this method, which is restaurant style, the meat and rice are partially cooked separately and then mixed together and cooked fully. Initially I thought this would be a lengthy process, but it wasn’t that bad. The last time I made biriyani in a pressure cooker, I ended up not liking it much, and I had to force myself to eat it without wasting it.

Marination of the chicken:

In a wide bowl, add the following:
1) 1 lb of chicken pieces (I used a mix of boneless thighs + chicken breast)
2) 2 tbsp of plain yogurt
3) 2 tbsp of ginger + garlic paste
4) 10 slit green chillies (according to the desired spice-ness)
5) 1 tbsp of red chilli powder or 2 tbsp of ‘chicken biriyani’ masala (spice powder that is available in indian groceries)
6) 1 tbsp of salt
7) 2 tbsp of oil

Mix everything together until the chicken pieces are coated well and refrigerate for overnight or at least 3 hours

Final Preparation:

A) Preparation of the rice:
1) Rinse and wash about 2 cups of basmati rice
2) In a wide bowl, bring 4 cups of water to a boil (5 mins) + 1 tsp of oil, add the rice and turn it on high, let the rice to roll over or boil (takes about 6-7 mins) and switch of the rice, and drain the water in the rice and let it cool

B) Chop 1 medium red onion and fry it for 7-8 mins until golden brown in a pan with 2 tbsp of oil and set it aside

C) Cook the chicken and layer the biriyani:
1) In a wide pan, add 2 tbsp of oil, add the marinated chicken and keep it closed, stirring for every 7 mins for about 30 mins until the meat is cooked
2) Remove the cooked chicken to a bowl
3) In a wide stockpot, start with a layer of half-cooked rice + sprinkle fried onions + 1 layer of chicken alternatively and once all the rice and chicken has been layered, cover it and either put it in the oven at 350C for about 25 minutes, or on the stove top for 25 – 35 mins on low flame. Close the lid tightly by lining with an aluminium foil so that the steam does not escape.
4) After 25 mins, open the pot, check whether the rice is cooked, add 2 tbsp of ghee(melted butter) + 1/2 cup of chopped cilantro, mix everything together and serve hot.

* The rice in biriyani should get cooked by the moisture from the meat and the steam, but sometimes it might not get cooked fully, so you might want to sprinkle about 4-5 tbps of water and keep it closed and cook it for 8-10 mins on low flame

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mildly colored chicken tandoori

If you happen to dine in an indian restaurant, you will not miss this; it’s always on the menu and haunts with its red color.  Yes, I am talking about ‘tandoor chicken’ .  One would think that it would be spicy for them, due to its bright red color; but the color comes from the food color powder, and NO, they don’t really add all(only) red-chilli powder for the spiciness.  If you are familiar with the aroma of the various spices in ‘garam masala’, then you can smell a few when you take a bite. I did not use a whole lot here, but just stuck with the basic few.

Now, let’s try doing this @ home minus the food color.  There is not too many steps.

1) Clean about 6 pieces of chicken drumsticks, skin out

2) Prepare the marinade by grinding together 1″inch piece of ginger + 5 cloves of garlic + 3 jalapeno chillies + 1/2 small onion

3) In a wide bowl, mix together the ground paste + 1 tsp of lime juice + 1/2 tsp of soy sauce + 1 tbsp of plain yogurt + salt (as desired) + 1 tsp of oil

4) Add the chicken pieces and let it sit for about 1 hour or refrigerate overnight.

5) Preheat the oven to 400C and line a baking sheet with aluminium foil, spray some oil, line up the drumsticks and bake for a total of 50 mins at least.

Note: For every 15-20 minutes, you might need to check and turn the pieces that the spices all over get  roasted and cooked thoroughly.  You will notice some oil/liquid coming out of chicken, but it will eventually it will go away, and the chicken would start to turn golden.

And if you want to eat a few with some good wine, this would taste heavenly :). For some color, I sprinkled about 1/4 tsp of chilli powder over the chicken pieces before I shifted them to the oven.

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Chicken Sausage Dry Curry

To suffice my random evening cravings to eat hot rice with freshly made chicken curry, I made this the other day.

think it…

You will need about 5 chicken sausages fully-cooked cut into 1/2 inch slices, 2 medium sized onions cut length wise, 4 garlic cloves and 1 inch ginger finely cut,  4 cloves, 1 inch cinnamon, chilli powder, chicken curry powder, turmeric, salt and oil and coriander.

make it…

In a pan, pour 4 tbsp of oil, add the cloves, cinnamon and fry the onion, garlic and ginger for 5-7 minutes in medium flame.

Once the onion browns, add the chilli + turmeric + chicken masala powder, fry for about 10 seconds, and add the chicken sausage pieces,  mix it well and keep it closed to cook for 10 minutes in order for the spices to blend in.

The sausages already have salt in them, so add 1/2 tsp salt for the onions and spices.

live it…

Garnish with fresh cilantro and lime juice (optional) and serve with hot rice.

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Simple Chicken Biriyani

Though I can call myself a quick cook who can cook up a decent biriyani under 50 minutes given there are 4 guests at home, but i still love to try all the variations that you can do the preparation process that can alter the taste of the outcome with simple changes in the process of making/mixing the ingredients.. this is a version adapted from a friend, i will save my version for another post.

Grind 2 cardamom + 3 cloves + 1 tbsp fennel seeds + 12 green chillies + 3 tomatoes + 5 garlic pods + 2 inch piece of ginger + coconut (1/4 cup – optional) into a fine paste – takes about 7 mins.

Wash and marinate 1 lb of chicken thighs with  1/4 tsp of turmeric +  1 tbsp of chilli powder + 1 tbsp coriander powder +  ground spice paste  + salt + 1 /2 cup of yogurt for 40 minutes.

Wash 1.5 cups of basmati rice and cook for 7 minutes in a wide vessel with about 4 cups of water and 1 tsp of oil.  Once the rice grains are 1/2 cooked,  drain the excess water and fork it to prevent the grains from sticking together – 8 minutes

In a pressure cooker, add 2 tbps of oil, add 1 tsp of jeera seeds, saute 1 onion vertically sliced, add the marinated chicken mixture and cover it and cook for 12 minutes or so. Dont add water, the chicken and the tomatoes in the paste will secrete enough water.  Check the salt, and pressure cook the chicken for 1 whistle only in medium heat. Takes about 10 minutes and switch off the stove – 12 minutes

Once the pressure in the cooker is release, assemble for biriyani in a non-stick wide mouthed vessel, place a layer of chicken gravy, alternating with a layer of rice and a layer of mints (pudhina + coriander leaves) – 5 minutes

Cover the vessel with a lid and place it in the oven for 25 minutes at 300C.  If you dont have a conventional oven, then use the stove top and keep it  for 20 minutes in the lowest flame.

Switch off after 25 minutes and fork the mixture gently to mix the rice and the gravy.

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