Enjoy Our Delicious Chicken Recipes.😋

Chicken Haldighati

Servings - 2 - 3

INGREDIENTS
Yogurt - 300 grams
Green chili - 1 teaspoon
Ginger - 1 teaspoon
Coriander seeds - 1 1/2 teaspoons
Cumin - 1 teaspoon
Turmeric - 1 teaspoon
Black peppercorns - 10
Cloves - 8 pods
Cashews - 25 grams
Ghee - 50 grams
Onions - 200 grams
Chicken - 700 grams
Coriander - 1 1/2 tablespoons
Salt - 2 teaspoons
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Red chili - 3/4 teaspoon
Milk - 100 milliliters
Fresh cream - 100 milliliters
Onions - for garnishing
Coriander - for garnishing

PREPARATION
1. In a blender, add 300 grams yogurt, 1 teaspoon green chili, 1 teaspoon ginger, 1 1/2 teaspoons coriander seeds, 1 teaspoon cumin, 1 teaspoon turmeric, 10 black peppercorns, 8 pods cloves, 25 grams cashews and blend it into a smooth paste.
2. Heat 50 grams ghee in a heavy skillet, add 200 grams onions and fry till translucent.
3. Add 700 grams chicken and mix it well.
4. Cook for 7 - 10 minutes on medium heat.
5. Now, add the blended paste in it and mix it well.
6. Add 1 1/2 tablespoons coriander and mix it again.
7. Bring it to a boil.
8. Cook or another 5 - 7 minutes on medium heat.
9. Add 2 teaspoons salt, 1 teaspoon coriander powder, 1 teaspoon garam masala, 3/4 teaspoon red chili and mix it well.
10. Cover it with lid and cook for 8 - 10 minutes on medium heat.
11. Open the lid and give it a nice stir.
12. Then, add 100 milliliters milk and mxi it well.
13. Now, add 100 milliliters fresh cream and mix it again.
14. Bring it to a boil.
15. Cook for 5 - 7 minutes on medium heat or until the chicken is cooked through.
16. Garnish with onion slices and coriander.
17. Serve hot.

Creamy Murgh Kali Mirch

Servings - 2 - 3

INGREDIENTS
Boneless chicken - 700 grams
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Green chili - 1 teaspoon
Salt - 1 teaspoon
Black pepper powder - 3/4 teaspoon
Cloves powder - 1 teaspoon
Cardamom powder - 1/2 teaspoon
Cashews - 100 grams
Warm water - 100 milliliters
Ghee - 50 grams
Cloves - 6 pods
Cardamom - 4 pods
Bay leaf - 1
Ginger garlic paste - 1 tablespoon
Boiled onion paste - 100 grams
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Tomato puree - 100 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Green chili - 1 tablespoon
Curd - 500 grams
Fresh cream - 120 grams
Dry fenugreek leaves - 2 tablespoons
Coriander - for garnishing
Black pepper - for garnishing

PREPARATION
1. In a mixing bowl, add 700 grams boneless chicken, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 teaspoon green chili, 1 teaspoon salt, 3/4 teaspoon black pepper powder, 1 teaspoon cloves powder, 1/2 teaspoon cardamom powder and mix all the ingredients well.
2. Marinate for 15 minutes.
3. Transfer this into a baking tray and spread evenly.
4. Preheat the oven to 350°F/180°C. Bake for 30 - 35 minutes.
5. In a blender, add 100 grams cashews and blend it into a fine powder.
6. Transfer this into a bowl, add 100 milliliters warm water and mix it well. Keep aside.
7. Heat 50 grams ghee in a heavy skillet, add 6 pods cloves, 4 pods cardamom, 1 bay leaf and stir well.
8. Add 1 tablespoon ginger garlic paste and saute for a minute.
9. Then, add 100 grams boiled onion paste and cook until it turns golden brown in color.
10. Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
11. Now, add 100 grams tomato puree, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon green chili and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 500 grams curd and mix it well.
14. Then, add the blended cashew paste and mix it again.
15. Bring it to a boil.
16. Now, add the baked chicken and mix it well.
17. Add 120 grams fresh cream, 2 tablespoons dry fenugreek leaves and mix it well.
18. Cook for another 5 - 7 minutes on medium heat.
19. Garnish with coriander and black pepper.
20. Serve hot with roti or naan.