Make these delicious chicken recipes for a perfect dinner.🍗😋

Degi Chicken

Servings - 2 - 3

INGREDIENTS
Oil - 60 milliliters
Onions - 300 grams
Oil - 35 milliliters
Chicken - 680 grams
Bay leaf - 1
Cinnamon stick - 1
Black peppercorns - 10
Black cardamom - 1 pod
Green cardamom - 5 pods
Cloves - 5 pods
Curd - 300 grams
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Nutmeg powder - 1/8 teaspoon
Mace - 1/4 teaspoon
Garam masala - 1 teaspoon
Kewra essence - 1/4 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 60 milliliters oil in a skillet, add 300 grams onions and fry till dark golden brown in color.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a smooth paste.
4. Keep aside.
5. Heat 35 milliliters oil in a heavy skillet, add 680 grams chicken and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 1 bay leaf, 1 cinnamon stick, 10 black peppercorns, 1 pod black cardamom, 5 pods green cardamom, 5 pods cloves and mix it well.
8. Then, add 300 grams curd and mix it well.
9. Add 1 tablespoon garlic paste, 1 tablespoon ginger paste and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/8 teaspoon nutmeg powder, 1/4 teaspoon mace, 1 teaspoon garam masala and mix it well.
12. Now, add the blended onions and mix it well.
13. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Add 1/4 teaspoon kewra essence and mix it well.
16. Again cover it with lid and cook for about 5 - 7 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Garnish with coriander.
19. Serve hot.

Chicken 555 Gravy

Servings - 2 - 3

INGREDIENTS
Boneless chicken - 800 grams
Tandoori chicken powder - 1 tablespoon
Chaat masala - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Salt - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Lemon jucie - 2 teaspoons
Corn flour - 30 grams
All purpose flour - 1 teaspoon
Oil - for frying
Butter - 40 milliliters
Cumin - 1 teaspoon
Fenugreek leaves - 30 grams
Onions - 80 grams
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 tablespoon
Sugar - 1/2 teaspoon
Salt - 1 teaspoon
Tomato puree - 150 grams
Dry fenugreek leaves - 1 tablespoon
Red chili - 1 teaspoon
Water - 200 milliiters
Fresh cream - 100 grams

PREPARATION
1. In a mixing bowl, add 800 grams boneless chicken, 1 tablespoon tandoori chicken powder, 1 teaspoon chaat masala, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 teaspoon coriander powder, 1 teaspoon salt, 1 tablespoon ginger garlic paste, 2 teaspoons lemon juice, 30 grams corn flour, 1 teaspoon all purpose flour and mix all the ingredients well.
2. Marinate for 30 minutes.
3. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
4. Remove it from heat and drain it on an absorbent paper. Keep aside.
5. Heat 40 milliliters butter in a skillet, add 1 teaspoon cumin and stir well.
6. Add 30 grams fenugreek leaves and mix it well.
7. Then, add 80 grams onions and fry till translucent.
8. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon green chili and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 1/2 teaspoon sugar, 1 teaspoon salt and mix it well.
11. Now, add 150 grams tomato puree and mix it again.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 tablespoon dry fenugreek leaves, 1 teaspoon red chili and mix it well.
14. Then, add 200 milliliters water and stir well.
15. Bring it to a boil.
16. Add 100 grams fresh cream and mix it well.
17. Now, add the fried chicken in it and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Serve hot with naan or roti..