Archive for the ‘Chicken Recipes’ Category

Chicken Biryani -Most popular rice dish from India

June 17, 2008

The Indian rice dish called Biryani is truly a jewel in the rice dishes of the world. The art of cooking with spices, herbs and other seasonings come together in a wonderful show of color, aroma and flavor. This is an outstanding work of Indian culinary art. This recipe originated in the kitchens of the Nizam of Hydrabad. This is a rice hot dish that makes a one dish meal along with plain yogurt or with yogurt raita.

Serves 6-8
Ingredients

Cooking the Rice
1 package Ajika Basmati Rice washed and drained
1/2 tsp. salt 
10 cups water  

Cooking the Biryani
2 lbs. chicken, lamb or mutton leg/shoulder cut into bite size pieces, washed and drained 
5 tbs. oil or ghee 
2 onions, peeled and thinly sliced 
3-4 cloves of garlic minced
1 inch piece ginger minced
1-3 green chillies minced
6-7 tbsp. Ajika Biryani Spices
2- 2 1/2 tsp. salt (adjust to taste) 
1/2 cup thick yoghurt 
2 large tomatoes, chopped 
1/2 bunch of cilantro leaves, minced
1 lime or 1/2 lemon, cut into small pieces 
A few strands of saffron soaked in a tablespoon of warm water 
1 tbs. Ghee 

Method:
Cooking the Meat
Heat oil/ghee in a large pan and fry onions, until quite dark brown. Remove with a slotted spoon and keep aside. 
In the same oil (add more if needed), add spices ginger and garlic. Fry for a minute or two. 
Add meat pieces, salt, chilli. Stir fry until meat is nicely browned on all sides. 
Add yoghurt, tomatoes, cilantro, lime. Cook, stirring frequently, until meat is soft and only a little gravy is left.

Cooking the Rice
While meat is cooking, boil the water for rice with salt. 
Add rice and bring to a rolling boil, until 2/3rd done about 5 minutes after the boil. 
Drain/Seive the water off like you do when cooking pasta. You can run a little cold water over it, to stop the rice from cooking further while resting. Leave in the colander for a few minute, for the water to drain out completely. 
Add ghee to grease a large oven proof dish or a pan.

Layering the Biryani
Spread 1/3rd of the rice in a layer at the base of the pan. Now layer with 1/2 of the meat. 
Repeat the layering till the last layer is the rice.
Sprinkle the saffron on the top of the rice. 
Add fried onions on top.
Dot with a little ghee. 
Cover the pan with a tight lid. 
Put it in a medium hot oven and bake for 30 minuites at 350 F the rice is fully done.

You should have the perfect Biryani.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=AjikaBiryani

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Chicken Tandoori Recipe

June 17, 2008

Ingredients:
Marinade:
2-inch piece ginger, peeled and minced
4 large cloves garlic crushed
1 tbsp. Ajika Tandoori Spice Blend
3/4 cup plain low-fat or whole milk yogurt
1/2. fresh green lime juice
Mix all above ingredients in a bowl

2 lb. boneless skinless chicken thighs and breasts. Make slits in the chicken and add the chicken in the above mix and marinate covered for 4 hours at a minumum or overnight

Grilling:
1/4 cup ghee
A brush to coat the chicken while it grills

Garnish:
1/2 red onion, thinly sliced into rings
1/2 cup minced cilantro leaves
1 or 2 fresh green chiles, thinly sliced
lime wedges
Method:
Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade and ghee and turn the chicken. Grill the chicken till it is cooked, a bit charred but not dry. The ghee should help in keeping the chicken moist.

Transfer the chicken to a large platter and sprinkle some fresh lime juice over it. Garnish with onion, cilantro, green chilies, and lime wedges. Seal the platter with foil. This will help to have the aroma of the garnish seep into the chicken.

Enjoy delicious Tandoori chicken.

Serve with flat breads and chutney.

© Kavita Mehta
photo credit Kavita and Vinay Mehta

Chicken Tikka Makhani – Butter Chicken

June 17, 2008

This is by far the most popular dish in Indian restaurants.  Its origins are in Delhi and Punjabi Dhabas where the left over tandoori chicken pieces were added to a creamy tomato, butter curry and served the next day. It was so tasty taht it actually became a dish in its own right and is now enjoyed all over the world. This dish is as rich and decadant as chocolate.

Serves 3-4

Ingredients:
MARINADE:
4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder (optional)
1 tbsp. tandoori spice blend
2 tbsp fresh coriander, chopped
juice of 1 lime
1 tbsp. ghee

CURRY:
2 tbsp. ghee
1 onion chopped
1 tsp. ground turmeric
1 tsp. tomato paste
1 cup crushed tomato
8 oz. heavy cream

Method:
Put the chicken, ginger, garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. marinate for 4 hours.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally. Set aside.

Meanwhile, heat the ghee in a pan and fry the onion until transclucent. Add the turmeric and tomato paste and stir fry for 1 minute. Lower the heat, pour in crushed tomato and simmer for 2-3 minutes.
Add the chicken and simmer until the meat is succulent. Season and stir in the heavy cream.

Sprinkle with cilantro and serve with flat bread.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecChickenTikka001

Aromatic Chicken with Raisins and Cashews

June 17, 2008

Serves 3-4

Ingredients:
3 tbsp. sunflower oil
6 skinless chicken thighs, on the bone
1 onion, chopped 
2 bay leaves
4 tbsp. Ajika Regal Rice Blend
1 cup yogurt
6 stems of fresh cilantro leaves chopped
1 tbsp. curry powder 

Method:
– Heat 1 tbsp oil in a large pan. Add the chicken and saute for about 7-10 mins until golden all over, then remove from the pan and keep aside.
– In the same oil fry the onion until transclucent- add more oil if needed.
– Add bay leaves and the Regal rice blend to the onion and fry for about 5 mins.
– Reduce het to low and return the chicken to the pan.
–  Mix in the yogurt, cilantro, curry powder together. Add this to the chicken and stir. Cover with the lid and cook on low for 30 mins, or until the meat falls easily off the bone.

Serve with flat bread.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecChickenAromatic001

Chicken Biryani -Most popular rice dish from India

June 16, 2008

The Indian rice dish called Biryani is truly a jewel in the rice dishes of the world. The art of cooking with spices, herbs and other seasonings come together in a wonderful show of color, aroma and flavor. This is an outstanding work of Indian culinary art. This recipe originated in the kitchens of the Nizam of Hydrabad. This is a rice hot dish that makes a one dish meal along with plain yogurt or with yogurt raita.

Serves 6-8
Ingredients

Cooking the Rice
1 package Ajika Basmati Rice washed and drained
1/2 tsp. salt 
10 cups water  

Cooking the Biryani
2 lbs. chicken, lamb or mutton leg/shoulder cut into bite size pieces, washed and drained 
5 tbs. oil or ghee 
2 onions, peeled and thinly sliced 
3-4 cloves of garlic minced
1 inch piece ginger minced
1-3 green chillies minced
6-7 tbsp. Ajika Biryani Spices
2- 2 1/2 tsp. salt (adjust to taste) 
1/2 cup thick yoghurt 
2 large tomatoes, chopped 
1/2 bunch of cilantro leaves, minced
1 lime or 1/2 lemon, cut into small pieces 
A few strands of saffron soaked in a tablespoon of warm water 
1 tbs. Ghee 

Method:
Cooking the Meat
Heat oil/ghee in a large pan and fry onions, until quite dark brown. Remove with a slotted spoon and keep aside. 
In the same oil (add more if needed), add spices ginger and garlic. Fry for a minute or two. 
Add meat pieces, salt, chilli. Stir fry until meat is nicely browned on all sides. 
Add yoghurt, tomatoes, cilantro, lime. Cook, stirring frequently, until meat is soft and only a little gravy is left.

Cooking the Rice
While meat is cooking, boil the water for rice with salt. 
Add rice and bring to a rolling boil, until 2/3rd done about 5 minutes after the boil. 
Drain/Seive the water off like you do when cooking pasta. You can run a little cold water over it, to stop the rice from cooking further while resting. Leave in the colander for a few minute, for the water to drain out completely. 
Add ghee to grease a large oven proof dish or a pan.

Layering the Biryani
Spread 1/3rd of the rice in a layer at the base of the pan. Now layer with 1/2 of the meat. 
Repeat the layering till the last layer is the rice.
Sprinkle the saffron on the top of the rice. 
Add fried onions on top.
Dot with a little ghee. 
Cover the pan with a tight lid. 
Put it in a medium hot oven and bake for 30 minuites at 350 F the rice is fully done.

You should have the perfect Biryani

Chicken Tandoori Recipe

June 16, 2008

Ingredients:
Marinade:
2-inch piece ginger, peeled and minced
4 large cloves garlic crushed
1 tbsp. Ajika Tandoori Spice Blend
3/4 cup plain low-fat or whole milk yogurt
1/2. fresh green lime juice
Mix all above ingredients in a bowl

2 lb. boneless skinless chicken thighs and breasts. Make slits in the chicken and add the chicken in the above mix and marinate covered for 4 hours at a minumum or overnight

Grilling:
1/4 cup ghee
A brush to coat the chicken while it grills

Garnish:
1/2 red onion, thinly sliced into rings
1/2 cup minced cilantro leaves
1 or 2 fresh green chiles, thinly sliced
lime wedges
Method:
Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade and ghee and turn the chicken. Grill the chicken till it is cooked, a bit charred but not dry. The ghee should help in keeping the chicken moist.

Transfer the chicken to a large platter and sprinkle some fresh lime juice over it. Garnish with onion, cilantro, green chilies, and lime wedges. Seal the platter with foil. This will help to have the aroma of the garnish seep into the chicken.

Enjoy delicious Tandoori chicken.

Serve with flat breads and chutney.

© Kavita Mehta
photo credit Kavita and Vinay Mehta

http://store.indianfoodsco.com/InfoPage.CFM?PageId=AjikaTandooriSpiceBlend