TANDOORI CHICKEN:

Marinade Items:

50 g Tandoori Masala

2 tablespoons vegetable oil

1/2 cup chopped white onion

3-4 tablespoons ginger garlic paste       

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon ground coriander

1-2 teaspoon garam masala

1/2 cup plain yogurt – 200 gms

2 tablespoon fresh lemon juice(or 4-6)

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon fresh-ground black pepper

2 teaspoons salt, or to taste

Vegetable oil, for brushing

1 tspn of kashmiri red chilli powder
½ a teaspoon Saffron (optional if unavailable)

Red and Orange color few drops each

• Mix the above content and form the marinade.
• Marinate the Chicken (3 lbs) pieces for two days.
• Place it it the Grill-oven until it turns golden. Serve with Onion/Lemon pieces on Top.

Authentic Hyderabadi Chicken 65

Ingredients

Chicken – 1 lb

For marination:-
Lemon juice (ideally freshly squeezed) – 3 tbsp
Salt – 1 1/2 tsp
Red chilly powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Red food color – 1/2 tspFor the Main preparation:
Light olive oil – 2 tbsp
Cut green chillies – 3 nos
Tomato ketchup – 5 tbsp

For tempering:
Light olive oil – 3 tbsp
Mustard seeds – 1 tsp
Dried red chillies – 2 nos
Curry leaves – 6 nos

Preparation Method

1)Cut the chicken into bite sized pieces [not too small].2)In a mixing bowl, mix 3 tbsp of fresh lemon juice and salt.3)Add the chicken pieces and marinate for at least 10 mins.:- There should be plenty enough lemon juice to coat all the chicken.4)To this, add 1 tsp red chilly powder, 1 tsp coriander powder and half tsp turmeric and red food color.5)Mix well and allow to marinate for at least 5 mins. :- The more this marinates the better – you can leave it for 4 hrs or overnight in the fridge after covering the bowl. If you don`t have time, at least marinate for 5 mins. 6)Transfer the above to a large microwave safe dish, cover and microwave on high for 5 mins till chicken is almost fully cooked. 7)Remove from the microwave and drain & discard all the fluid – keep only the semi cooked chicken aside. 8)For tempering, in a small frying pan, heat 3 tbsp of light olive oil. 9)When the oil is hot, add 1 tsp of mustard seeds and cover the pan with a lid. 10)Allow the mustard seeds to splutter. 11)Add 2 dried red chillies and fry for a minute. 12)Turn the heat to low and add 6 curry leaves and cover the pan again. 13)Allow the curry leaves to splutter. 14)Once the leaves are well fried and almost dry, remove from the heat and keep the tempering aside. 15)In a separate large frying pan, heat 2 tbsp light olive oil and add the microwaved chicken pieces. :- Be careful not to add any of the water that accumulated during microwaving: this excess water should be drained as described earlier. 16)Shallow fry for 5 mins. 17)When the chicken is almost done, add 3 cut green chillies to the pan and continue frying for 1- 2 mins till done. 18)Now the most important step – add 4-5 tbsp of tomato ketchup to the pan directly over the chicken. :- This is the secret in the recipe – add the ketchup directly over the chicken and allow it to coat the chicken. 19)Continue frying till the chicken is coated with a fluffy layer of ketchup. 20)Add the tempering from the other pan to the main pan and mix well. 21)Continue to fry for 1 – 2 mins till all ingredients are mixed well and the chicken is moist but well cooked. :- Do not overcook. :- Enjoy delicious authentic homemade Chicken 65!!

Nellai Chicken Gravy!

How to do?? Learn It. JUST DO IT!!!!

Ingredients:
Chicken – 2 lb

For Cooking base:-

Sunflower/Veg Oil – 5 tsp minimum -As required

Onion – 2 onions minimum (preferably more) – cut thin and long

Mustard seeds – 1 tsp

Cut green chillies – 3 nos

Ginger Garlic paste – 2 tsp

Curry leaves – 6 nos

Tomato – 2
Salt – 2 tsp
Red chilly powder – 1 tsp
Coriander powder – 2.5 tsp

Pepper powder – 1 tsp
Turmeric powder – 1/2 tspChicken Masala Powder(Aachi/Sakthi Brand recommended) – 20 g

 

Lemon juice (ideally freshly squeezed) – 1 tbsp

Cilantro – as required

 

Preparation Method
1) Cut the chicken into bite sized pieces [not too small]. 2) In a small frying pan, heat 2 tbsp of sunflower oil. 3) When the oil is hot, add 1 tsp of mustard seeds and cover the pan with a lid. 4) Allow the mustard seeds to splutter. 5) Add the chillies and fry for a minute. 6) Turn the heat to low and add 6 curry leaves and cover the pan again. 7) Allow the curry leaves to splutter. Once the leaves are well fried and almost dry, remove from the heat and keep the tempering aside. 9) In a separate large frying pan, heat 3 tbsp oil and add the onion pieces, fry until it turns golden brown. 10) Add Tomato pieces, mix and cover it for a minute. Then, add Ginger garlic paste along with salt. 11) Red chilly powder, Coriander powder, Pepper powder, Turmeric powder – one by one; Add chicken masala and cook for 1-2 minutes till all ingredients are mixed well. 12) Now, add the tempering and then Add the chicken pieces and shallow cook for 2 mins. 13) Now the most important step – Transfer the entire mixture to a pressure cooker and add water. Be careful not to add too much, water might accumulate from chicken. 14) Cook until 2 whistle blows and make sure the chicken pieces are well cooked. 15) Add Cilantro and Lemon juice. Now the gravy Is ready. :- Do not overcook. :- Enjoy delicious authentic homemade Nellai Chicken Gravy!!