Rajasthani Red Chicken

Ingredients..............................

• Chicken - 1kg
• Onion paste- 2medium
• Ginger paste- 11/2tbsp
• Garlic paste- 1tbsp
• Turmeric pwd- 1tbsp
• Green cardomom- 4
• Cinemom stic- 1/2inch
• Cloves- 3-5
• Bay leaves- 3-4
• Yougurt- 4tbsp
• Lemon juice- 2tbsp
• Black Cardomom-3
• Salt to taste
• Corriander seeds- 11/2tbsp
• Poppy seeds- 1tbsp
• Cumin seeds- 1tbsp
• Food colour- 1pinch orange (optional)
• Tomato puree- 7tbsp
• Red chili pwd- 1tbsp
• Oil- 5tsp

Method................................

1. Clean the chicken and marinate with yogurt , food colour, salt, onion paste ginger garlic paste.....but use only 1tbsp paste not all just for marination .

1. Heat the wok add all dry spices and roast them for 1-2 min. and make smooth paste with tomato puree.
2. Now heat the wok add oil after 1/2 min. add bay leaves and onion garlic ginger paste fry them for 3-4 min. now add tomato and spices paste fry for 2-3 min. again.

1. Now add marinated chicken cover then and cook for 15-20 min. low medium heat.

1. Now add water according to your consistency, salt little bit  and cook for 10 min .or 1-2 whistle.

1.  Rajasthani Red Chicken is ready to eat.

Hot n Sweet Chicken wings

Ingredients.............................

1. Chicken wings- 7-10
2. Black pepper- 10
3. Dried thyme- 3-4 strings
4. Cloves-2-4
5. Roast cumin seeds- 1/2tsp
6. Salt to atste
7. Honey- 1tbsp
8. Ginger garlic paste- 1/2tbsp
9. food color- 1pinch

Method.....................

• Boil the chicken wings for 5- 9 min. and drain them keep aside.
• Now take chopper or mixer add black pepper, cloves, thyme, cumin- make smooth powder.

• Take oven tray put chicken wings sprinkle some powder, honey, salt , food color ginger garlic and keep them in fridge for 5-4 hours.

• Pre heat oven 200oc place the chicken in and cook for 10-15 min.
• Hot n Sweet Chicken wings is ready to eat.

Chicken Hariyaali- Spinach with chicken

Ingredients...................................

1. Chicken with bones- 300gm
2. Chopped onion- 2
3. Chopped ginger- 1tbsp
4. Bay leaf- 3
5. Fennel seeds- 3tbsp
6. Turmeric pwd- 1tbsp
7. Corriander pwd- 1tbsp
8. Red chilli pwd- 1/4tbsp
9. Chopped spinach- 1cup
10. Tomato puree- 1/2cup
11. Red whole chilli- 1
12. Slat to taste
13. Chopped corriander- 4tbsp
14. Oil- 7tsp

For marination........  crush them......................

1. Tomato puree-3tbsp
2. Garlic cloves- 3
3. Ginger- 1/4inch
4. Cloves- 5
5. Cinemom- 1/2inch
6. Salt
7. Turmeric pwd- 1/2tbsp
8. Red chili pwd- 1/2tbsp
9. Corriander pwd- 1/2tbsp
10. Fenugreek leaves- 3tbsp

Method...............................

• Wash chicken and marinate with spices keep in fridge for 20 min.

• Heat the wok add oil afetr 1 min, add bay leaf and fennel seeds, after fennel splutttering , add chopped onion, chopped ginger and fry till trasparent.

• Now add chicken and fry on low midium heat for 15 min. now add dry spices chopped spinach , tomato puree, salt mix them and stir for 10 min.

• Now add chopped corriander , and water according to you and cook for 10 min or 2 whistle.

• Chicken Hariyaali- Spinach with chicken is ready to serve.

Sultani Murg (Indian Royal Chicken)

 

Ingredients.......................................

1. Chicken- 250 gm
2. Poppy Seed Roasted- 3tbsp
3. Cashew roasted- 5-9
4. Coconut pwd- 2tbsp
5. Salt to atste
6. Oil- 6tbsp
7. Onion chopped- 1
8. Ginger- 1inch
9. Garlic- 3cloves
10. Curd- 3tbsp
11. Red chili pwd- 1/2tbsp
12. Garam masala- 1/4tbsp
13. Coriander pwd- 1tbsp
14. Lemon juice- 2tbsp
15. Chopped tomato- 4tbsp

Method.................................

• Take a jar add roasted cashew, roasted poppy seeds, coconut pwd, spices and make cores powder. and transfer  to another bowl.

• Now make smooth paste of onion, ginger and garlic, keep side, wash the chicken and add cores pwd, curd, and onion paste , lemon juice , salt ,mix them properly and keep in fridge for 1hour.

• Heat the wok add oil after 1 min. add marinated chicken and cook on low medium heat for 45 min. after 45 min. add tomato chopped and mix, cook again for 5min or 3whistle.

• Sultani Murg (Indian Royal Chicken) is ready to serve.