Roasted Chicken - 1

Ingredients

Chicken – 750 gm

Ghee/butter - 200 gms

Garlic – 10 flakes

Ginger – 50 gm

Potato – 250 gm

Yoghurt – 250 gm

Coriander powder – 1 tbl.sp

Cumin powder – 1 tsp

Garam masala – 1 tsp

Salt and red chilli powder as per taste

Lemon juice and round slice of onions

Method

Prick the chicken with a fork. Make a paste of ginger garlic. Mix it with salt and yoghurt and apply on the chicken and leave it for marinating for an hour.

Cut potatoes into round thick slices.

Heat ghee and add this marinated chicken and stir fry on a low flame till oil separates from the masala.

When it is half cooked, add potatoes and fry them also in oil. Then add coriander powder, cumin powder, red chilli powder and garam masala and stir fry for a few seconds. Cook this on a low flame till the chicken pieces are cooked well. Remove in a plate, sprinkle lemon juice on top and decorate with sliced onions and serve hot.

Roasted Chicken -2

Ingredients

Chicken – 1 kg

Yoghurt – 250 gm

Garlic – 12 cloves

Ginger – 50 gm

Red  chilli- 12

Black pepper – 12

Potato – 250 gm

Ghee or butter – 250 gm                                                                                                                

Salt as per taste

Method

Refrigerate chicken for 24 hours, then clean and wash it and cut into medium pieces. Make a paste of ginger and garlic, mix it with yoghurt and salt and  add to chicken pieces and leave for 2 hours for marinating. After two hours, take a deep frying pan, add ghee and when heated, add this chicken pieces to it and cook on a low flame stirring in between. Keep on adding yoghurt water in between. When it is almost cooked, add cut potatoes and whole red chilli  to it. When chicken is cooked, add black pepper and water and cover it with a lid. Keep on a low flame for few minutes till it is wholly cooked.

Chicken Roast - 1

Ingredients

Chicken – 1 kg whole

Yoghurt – 250 gm

Round small potatoes – 250 gm

Ginger – 50 gm

Garlic – 6 to 8

Dried spices or garam masala powder – 1 tsp

Onion – 125 gm

Ghee or oil – 250 gm

Salt and red chilli as per taste

Method

First clean and wash chicken and make a cut in the front.

Mix salt with yoghurt and apply well on the whole chicken and refrigerate it for 1 hour.

Take a deep frying pan and add little oil to it. When heated, add marinated chicken and cook for few minutes on a low flame.

When the chicken is cooked, add cut round potatoes and keep on frying along with chicken. Then add turmeric, red chilli, garam masala and paste of onion, ginger and garlic. Cook for few minutes. Remove from fire and serve.

Tandoori Chicken - 2

Ingredients

Chicken – 1 kg

Ghee or butter – 200 gm

 Onion – 125 gm

 Red chilli powder – 1 tsp

Cardamom – 6

Black cardamom – 4

Cinnamon – 1 inch

Black pepper – 6 cloves

Cloves – 6

Coriander seed – 1 tsp

Ginger – 50 gm

Garlic – 6 cloves

salt as per taste

lemon  - 1

Method

Refrigerate chicken for 24 hours and then remove and wash it well with salt water. Cut the chicken into four pieces. Keep leg pieces separately. Chop onion and fry in oil till golden brown and keep aside. Rest all ingredients grind with water to make a fine paste. Add lemon juice to the masla and apply this  paste to the chicken and leave it for marination for at least 2 hours.

Coat it with ghee and cook in oven or roast on tandoor. When it is fully cooked, remove in a plate and spread fried onions over it.

Tandoori Chicken - 1

Ingredients

Chicken – 1 kg whole

Ghee or butter – 200 gm Onion – 125 gm

Ginger – 50 gm

Garlic – 6 cloves

Red chili powder – 1 tsp

Cardamom – 6

Cloves – 6

Black pepper – 6 cloves

Coriander seed – 1 tsp

Black cardamom – 4

Cinnamon – 1 inch

Salt as per taste

One lemon or yoghurt 100 gm

Method

Clean and wash chicken and refrigerate it for 24 hours. Remove and wash again in salt water. Grind all the given ingredients including onion, ginger and garlic with water and add lemon juice or yogurt to it and apply on the chicken and leave it for marination for at least half an hour.

When the applied masala dries, coat the chicken with ghee or butter. Roast on tandoor  or in oven. When fully cooked, remove from fire and serve.