Chicken Momos

Ingredients

For the dough

All purpose flour – 2 cups

Baking soda – ¼ tsp

Pinch of salt

Oil – 1 tbl.sp

For the stuffing

Chicken minced – 1 cup

Onion – 1

Garlic flakes – 3 to 4

Green chilli – optional

Soya sauce – ½ tsp

Vinegar – ¼ tsp

Salt and pepper as per taste

For the chutney

Red chilli – 4 soaked in vinegar

Garlic flakes – 8 small

Tomato – 1

Oil – ¼ cup

Salt as per taste

Apricot Chicken

Ingredients

Chicken pieces – 250 gm

Apricot – 4 soaked in water

Onion – 2

Tomato – 2 small

Turmeric powder – ¼ tsp

Salt as per taste

Coriander leaves

Make a paste of

Ginger – 1 small piece

Garlic – 4 to 5

Green chilli – 2

Roast and Make a paste/powder of

Coriander seed – 1 tbl.sp

Whole pepper corns – ½ tsp

Cloves – 4

Cardamom – 1

Cinnamon – 1 small piece

Method

Heat oil in a pan and add onion and fry till golden brown in color.

Then add ginger galrlic and green chilli paste and sauté for a minute till the raw smell goes.

Then add chopped tomatoes and apricots and cook till they are mashed.

Add chicken pieces, turmeric powder, salt and cover and cook for 10 minutes on a low flame.

Add roasted masala powder and one cup of water and cover and cook till the chicken pieces are cooked and the gravy becomes little thick.

Garnish with coriander leaves and serve.

Chicken Karahi

Ingredients

Boneless chicken – ½ kg

Ginger garlic paste – 2 tsp

Onion – 2 finely chopped

Yoghurt – ¼ cup

Tandoori masala – 1 tbl.sp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Lemon juice – 1 tsp

Salt as per taste

Julienne ginger for garnishing

Coriander leaves for garnishing

Method

Marinate chicken with ginger garlic paste, cumin powder, coriander powder, tandoori masala , salt and yoghurt.

Heat oil in a pan and add onion and fry till golden brown in color. Now add marinated chicken pieces and cook on a high flame for 10 to 15 minutes.

Reduce the heat; add a cup of water and cover and cook for another 10 to 15 minutes.

When the chicken is cooked and the gravy has become thick,  add lemon juice and julienne ginger and garnish with coriander leaves.

Murgh Musallam - 1

Ingredients

Whole Chicken – 1

Ginger garlic paste – 1 tbl.sp

Yoghurt – 250 gm

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Pepper corns – 10 to 12

Cloves – 10 to 12

Black cardamom – 4

Green cardamom – 6

Cinnamon – 1 inch piece

Salt and red chilli powder as per taste

Method

Wash chicken.  Add 250 ml of water to yoghurt.

Make a paste of cumin seed, shahi jeera, pepper corns, black cardamom, green cardamom and mix with the yoghurt along with salt and chilli powder. Apply this on the whole chicken both from inside and outside and refrigerate it for two hours for marinating.

Heat ghee/butter about 250 gm and cook this whole chicken on a very low flame till the chicken is cooked and the whole moisture is absorbed.(cover it with a lid and cook)

Green Chicken In Coconut

Chicken Fry

Healthy Chicken Corn Soup