Jhatpat Dry Soya Chicken

You all must have tried chicken tikka and tangri kebabs but i bet this is one excellent dish that i have just learnt from my helper and its soooooo easy and quick as well as makes a wnderful dish. A must try

My recommendation: Highest

So try it now

Ingredients:

Chicken cut into pieces..take the one with the bones
Dark Soya Sauce - 2 tsp
Light soya Sauce - 2 tsp
Garlic paste -1 tsp
Black pepper - a pinch or two
Refind oil - 1 tbsp

Thats it..
Method:
1.Mix the soya sauce both dark and light with chicken and garlic paste.
2.Sprinkle black pepper powder on it and cover, marinate it for an hour.
3.Take oil in a karai and put the chicken in it and cook for 5-10 minutes on high flame turning just one to two times.
4. Cover and slow the flame and let it cook for another 10 to 15 min until done and stirring it two three times in between.
5. It should be dry when done and the top skin should be a lttle reddish should give a feeling of kebabs.

It doesn't need salt as soya sauce is salty but if its less for you just sprinkle some as per ur taste.

This is one of the most handy dishes that i have learnt...chicken is cooked so perfectly and soya leaves an excellent texture and flavour....it's a must try !!!

Besanwali Murg Tangri

Serves 3-4

Ingredients:
400 gms chicken - cut into 1 and 1/2" pieces or 6 legs (drumsticks)
3/4 cup milk
1 tsp red chilli powder
3/4 tsp salt

GRIND TOGETHER TO A PASTE THESE INGREDIENTS
1/2" piece ginger
2-3 flakes garlic
2 saboot kali mirch (peppercorns)
2 Laung (cloves)
2 chhoti iIIaichi (green cardamoms)
1 tsp jeera (cumin seeds)
2 tsp saboot dhania (coriander seeds)
3/4" stick dalchini
3/4 tsp saunf (fennel)

COATING INGREDIENTS:
8 tbsp Besan
6 tbsp curd
1 tbsp chopped fresh dhania
1/2 tsp salt
1/4 tsp red chilli powder
1/4 tsp ajwain (carom seeds)

Method:

1. Grind together ginger, garlic along with all the saboot masalas to a paste. Use a
little water if required. Keep the ground paste aside.
2. Mix together 3/4 cup milk with 1/4 cup water. Heat and bring to a boil.
3. Add the above ground masala, 1 tsp red chilli powder and 3/4 tsp salt.
4. Add chicken also to the milk. Give 1-2 boils. Cover and lower heat. Cook for 8-10 minutes or till the chicken is tender. Increase the heat and cook till completely dry. Remove from fire. Cool.
5. To the cooked chicken add all the coating ingredients. Mix well.
6. Heat 3 tbsp oil in a pan and fry 2-3 pieces at a time to a golden brown colour.
7. Sprinkle some freshly ground pepper and serve hot with chilli garlic chutney and Dhaniya Pudina Chutney.

Punjabi Malai Chicken Tikka

Serves: 6-7

Ingredients:

500 gms Boneless Chicken - cut into 1 1/2" pieces
or you can also use 500 gms of chicken breasts (3) - cut into 2" pieces

For Marinade:
3/4 cup thick cream
1/4 tsp green cardamom powder (seeds of 2-3 chhoti iIIaichi - crushed)
1 tsp white or black pepper powder
1 tsp garlic paste
2 tsp ginger paste
3 tbsp cornflour
1 tbsp melted butter
1/2 tsp garam masala powder
1/4 tsp amchoor
1/2 tsp jeera powder
1 1/2 tsp salt
2 green chillies - crushed, optional

For BASTING (POURING ON THE KEBABS)
2 tbsp melted butter or oil

Method:
1. Mix all the ingredients of the marinade- cream, chhoti illaichi powder, white pepper, ginger-garlic paste, cornflour, melted butter,garam masala, amchoor, jeera powder, salt and green chillies.
2.Marinate chicken covered with a plastic wrap/cling film for 1 hour in the refrigerator.
3.Heat an oven at 180°C or heat a gas tandoor on gas for 15 minutes on low heat.
4. Place the well coated chicken pieces on the grill or skewer the chicken pieces.
Roast for 10 minutes or until cooked, thoroughly basting (pouring) with melted butter or oil at least once in between. Roast for another 5 minutes.
5.Sprinkle chaat masala and serve hot with poodina chutney or garnished papadums.

Imp Note:

• Grilling or roasting should be done on constant moderate heat, otherwise it toughens the protein of the meat, making the kebabs shrink and turn hard. Always grease the wire rack or grill nicely with oiltoavoidthe kebabs sticking to the grill .
  
• Cover the tray beneath the wire rack or the skewers with aluminium foil to collect the drippings of the tikkas.

Cheesy Chicken Kebab

Ingredients
Serves 4
6 Chicken breasts (boneless, 2 inch cubes, 100 grams each)
1 Egg
1/2 tbsp Caraway seeds (shahi jeera)
1/2 tsp Green Cardamom Powder
1 tsp Green chilli paste
2 tbsps Ginger-garlic paste
1 tbsp Fresh coriander leaves (chopped)
1/4 cup Roasted chana dal powder
1/4 tsp Turmeric powder
1/4 cup Cream
1 1/2 cups Thick yogurt
1 cup Processed cheese (grated)
Salt to taste
7-8 Black peppercorns (crushed)
Oil to shallow fry

Method

1. Take a deep Bowl and break egg in it.
2. Add shahi Jeera, green cardamom powder (हरी इलायची), green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well.
3. Add processed cheese, salt, crushed black pepper (काली मिर्च) and mix well.
4. Add the chicken cubes and mix.
5. Set aside to marinate for about half an hour.
6. String the chicken cubes onto skewers.
7. Heat a non stick grill pan.
8. Sprinkle some refind oil (Saffola/Sunflower etc.) and place the skewers on it.
9. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.
10. Cover the pan with aluminium foil to ensure even cooking.
11. Serve hot.