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Chicken Tikka | Chicken 65 | Chicken Kolhapuri | Chicken Kasha | Chicken Recipes | Food Tak

Chicken is a versatile ingredient and you can easily whip up these four dishes with it. Little effort and their you go with these yummy & tasty chicken recipes. Chicken 65 – SOUTH Ingredients • 4 chicken breasts (cut into strips) • 1 tsp ginger paste • 1 tsp garlic paste • Salt to taste • 2 tsp turmeric powder • 1 tsp red chili powder • 1 tsp coriander powder • 1 1/2 tsp cumin powder • 1 cup oil • 2 Tbsp flour • 1 Tbsp corn flour • 1 egg • 1 tsp kashmiri chili powder • 500 ml soda • 4 guntur chillies • 1 tsp mustard seeds • 6-7 curry leaves • 5-6 pepper corns How to Make Chicken 65 Marination of the chicken: 1.In chicken strips add ginger and garlic paste, salt, turmeric, red chili powder, coriander powder and oil for binding. 2.Mix well and put it in fridge for 15-20 minutes. 3.Now add one egg, soda, flour and corn flour for the batter. 4.Put the batter in fridge for 30 minutes. 5.Pour the batter onto the chicken strips. 6.Then deep fry them. 7.Tempering: 8.Add oil in a tadka pan and add Guntur chilly, mustard seeds, curry leaves and sea salt. 9.Pour it on the deep fried chicken. 10.Serve hot. Chicken Kasha – EAST Ingredients : • Chicken (500 gm) • Mustard Oil (4 tbsp+1 tsp) • Onion (4 medium size) /sliced • Whole Garam Masala (Cardamom 3, Cinnamon 3 inch piece, Cloves 3) • Cumin Seeds (1/8 tsp) • Grated Ginger (1 tsp) • Grated Garlic (1 tbsp) • Tomato (1 medium size) • Cumin Powder (1 tsp) • Kashmiri Red Chilli Powder (1 tbsp) • Turmeric Powder (1 1/2 tsp) • Salt (to taste) • Sugar (1/2 tsp) • Garam Masala Powder (1/2 tsp) • Ghee or Clarified Butter (1/2 tsp) • Water (1/2 cup) Direction : 1. Clean and wash the chicken pieces with fresh water and marinate them with salt and turmeric powder for 30 minutes. 2. Heat oil in a pan. Add whole garam masala and cumin seeds, wait for them to splutter. 3. Now add all the sliced onion into the pan and fry them until become caramelised. 4. Then add grated garlic and ginger. Fry them until the raw smell of garlic has gone. 5. Add chopped tomatoes and cook them till become soft and tender. 6. Then add all the dry spices like cumin powder, turmeric powder, red chilli powder and salt. Add 1 tbsp of water so that the dry spices does not get burnt. Braise(kosano) all the masala until the gravy starts leaving oil from the sides. 7. Now add the marinated chicken pieces into the pan and mix well with the gravy. 8. Cook for 5 minutes on medium to low flame by stirring it constantly. 9. Then add 1/2 cup of water, mix it well and cover the pan with a heavy lid. Cook for 10-15 minutes or until the chicken pieces become soft and tender. Cook on low flame. 10. After that, open the lid and stir the curry well. This time, if you feel the curry becomes dry, then add some more warm water. 11. Cook for another 5 minutes on medium heat. 12. Lastly, when our curry is ready and the chicken becomes soft, add sugar, garam masala powder and ghee. The consistency of the gravy should thick and not too much runny. Mix everything well and switch off the flame. Kolhapuri Chicken – WEST Ingredients • For the Marination: • 1 Kg Chicken • 2/3 Cup Yogurt • 1 tsp Turmeric Powder • 2 tsp Red Chilli • 1 tsp Garlic Paste • To taste Salt • 1 tsp Lime Juice • For the Kohlapur Masala: • 2 tsp Corn or Peanut Oil • 1 Bay Leaf • 2 Cinnamon Sticks • 6 Cloves • 1/2 tsp Black Pepper (crushed) • 2 Medium Onions, chopped • 2 tsp Coconut, grated • 1 Large Tomato, chopped • 2 tsp Oil • 1 tsp Coriander Leaves How to Make Kolhapuri Chicken For the Marination: 1.Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready. 2.Add the cut chicken pieces to the marinade and leave aside for half an hour. For the Kohlapur Masala: 1.Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent. 2.Add grated coconut. Saute till coconut color changes. 3.Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender. For the Main Preparation: 1.Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly. 2.Add paste and simmer on low flame for five minutes. 3.Kolhapur chicken is ready. Garnish with coriander leaves. 4.Serve hot with rice. ----------------------------------------------------------------------------------------------------------- For more recipes please click on links below and subscribe: Youtube : Facebook : Instagram: Twitter: Source:
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