CHICKEN SWEET CORN SOUP

CHICKEN SWEET CORN SOUP 

CHICKEN SWEET CORN SOUP

• Recipe Servings: 4
• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Cook Time: 45 mins
• Difficulty Level: Easy

CHICKEN SWEET CORN SOUP

• About Chicken Sweet Corn Soup Recipe:

• Ingredients: 
• 
  

• 1 tin sweet corn-cream style*

• 4 cups chicken stock

• 2 Tbsp cornflour

• 1 1/2 tsp salt

• 1 egg, slightly beaten

• 1/2 cup cooked diced chicken

• Vinegar 1 tbsp

METHOD :

How to make Chicken Sweet Corn Soup :

• 
  
• 1.  Dissolve the cornflour in 1/2 cup water and keep aside.
• 
  
• 2.  Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil.
• 
  
• 3.  Add the cornflour solution and let simmer for about 10 minutes.
• 
  
• 4.  Add the salt and the shredded chicken and keep on simmer.
• 
  
• 5.  Pour the egg in a thin stream over the simmering soup, stirring slowly all the time.
• 
  
• 6.  Add the vinegar and serve hot.
• 
  
• 7.*Alternatively, you can crush some boiled corn, add enough water to make it .

CHICKEN SWEET CORN SOUP 

Chicken Sweet Corn Soup

• 
  
• 
  

CHICKEN DUM BIRYANI

Chicken Dum Biryani 

CHICKEN DUM BIRYANI 

• Recipe Servings: 4
• Prep Time: 20 mins
• Cook Time: 1 hr 55 mins
• Total Cook Time: 2 hrs 15 mins
• Difficulty Level: Medium

CHICKEN DUM BIRYANI 

• About Chicken Dum Biryani Recipe:

Marinated chicken pieces, dipped in a spicy batter and deep fried to an appealing gold perfection. Dunk them in ketchup, yogurt dip or mint chutney to savour the meaty crispiness.

• Ingredients in Chicken Dum Biryani Recipe:

 Cooked in dum style, this chicken biryani is infused in saffron milk and cooked in spices such as cardamom, clove, cinnamon and mace. Serve this biryani with some spicy salan and you'l have a delectable treat for lunch or dinner!

• Ingredients: 
• 
  

• 500 Gram chicken legs
• For the marinade:
• 1 tsp red chilli powder
• 2 tsp ginger garllic paste
• 1/2 cup yogurt
• 1/2 tsp turmeric pwoder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 1/2 tsp salt
• For the rice:
• A pinch of saffron
• 1/2 cup milk
• 2 cups water
• 5 cardamoms
• 3 cloves
• 1 stick cinnamon
• 2 mace
• 2 black cardamom
• 5 black peppercorn
• 1/2 tsp salt
• 1 cup rice (long grain, washed basmati rice)
• For the finishing:
• 1 tbsp ghee
• 1 tbsp coriander leaves, chopped
• 2 tbsp fried onion
• 3 almonds, chopped
• 
  

METHOD :

How to make Chicken Dum Biriyani 

• 1.First mix the saffron in half a cup of milk and keep aside.
• 2.Now in a bowl, add all the marination ingredients and coat the chicken pieces well with it. Let it marinate for about 4 hours.
• 3.Now to prepare the rice, put all the ingredients given except saffron and milk, in warm water along with washed rice.
• 4.Cook for 10-15 minutes.
• 5.Heat some ghee in a pan and add all the marinated chicken followed by cooked rice in it. Top with saffron milk, coriander leaves, fried onion and chopped almonds. Mix well.
• 6.Let it cook on a low heat (on dum, in it's own heat) covered with foil for about 20-30 minutes (till the water evaporates and chicken and rice are fully cooked).
• 7.Open the dum when cooked, mix the rice well. You can drizzle with some rose water and serve hot.

(For more recipes please visit …https://bengalicooking4u.blogspot.com/ )

CHICKEN DUM BIRYANI 

CHICKEN PAKORA

Chicken Pakora

CHICKEN PAKORA

Marinated chicken pieces, dipped in a spicy batter and deep fried to an appealing gold perfection. Dunk them in ketchup, yogurt dip or mint chutney to savour the meaty crispiness.

• Ingredients: 

• 
  

• For the marinade:

• 
  
• 250 gm boneless chicken- cut into 3 cm cubes
• 
  
• 6-7 garlic pods
• 
  
• 2.5 cm ginger piece
• 
  
• 1/4 tsp white pepper powder
• 
  
• 1/4 tsp red chilli powder
• 
  
• 1/4 tsp salt
• 
  
• 1/2 tsp garam masala
• 
  
• 1 tsp coriander powder
• 
  
• 2 tsp lemon juice
• 
  

• For the batter:

• 1 egg
• 
  
• 2 Tbsp gram flour
• 
  
• 2 Tbsp refined flour
• 
  
• 2 tsp lemon juice
• 
  
• 1/2 tsp red chilli powder
• 
  
• 1/4 tsp salt
• 
  
• 1/2 tsp garam masala
• 
  
• Oil to deep fry

METHOD :

1. Marinate the chicken with ginger-garlic paste.

2. Add the remaining ingredients.

3. Keep aside for at least an hour.

4. Mix together all the ingredients for the batter and beat thoroughly.

5. Heat oil in a kadahi.

6. Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown.

7. Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.

8. Serve with mint chutney.

Chicken Do Payaza

CHICKEN Do Payaza

Chicken Do Payaza

• Ingredients: 

• 
  
• 1 kg chicken
  
  2 onions
  
  2 tsp garlic paste
  
  1 tsp ginger paste
  
  1 Tbsp kasoori methi
  
  1 Tbsp red chilli powder
  
  1 1/2 Tbsp desi ghee
  
  2 1/2 tsp garlic and ginger paste
  
  2 tomatoes
  
  1 small cup yoghurt
  
  1 Tbsp turmeric powder
  
  1 Tbsp coriander powder
  
  1 tbsp cumin powder
  
  3 Tbsp cream
  
  1 Tbsp coriander leaves
  
  1 Tbsp mint leaves
  
  1 Tbsp chopped green chillies
  
  Salt
  
  For the Garam Masala:
  
  1 Tbsp green cardamom powder
  
  1 Tbsp mace powder
  
  1 Tbsp clove powder
  
  1 Tbsp cinnamon powder
  
  1/4 tsp black cardamom powder
• 
  

METHOD

For Garam Masala:

• 
  

  Mix green cardamom powder, mace powder, clove powder, cinnamon powder and black cardamom powder.
  
  
  For the Chicken:
  
  Cut chicken into even size pieces and marinate with garlic paste, ginger paste, salt and some red chilli powder.
  
  Finely chop one onion and cut the other into large pieces. Blend tomatoes to make a puree.
  
  Heat desi ghee in a pan. Add garlic and ginger paste.
  
  When it turns brown, add chopped onions and cook till it turns golden brown. Now add tomato puree and salt.
  
  Take some yoghurt in a bowl, add turmeric and red chilli powder and mix it well. Add this mixture to the tomato puree and cook for some time.
  
  Add coriander powder, cumin powder, the marinated chicken, the onion cut into large pieces, water and garam masala.
  
  
  For Garnishing:
  
  Heat cream, coriander leaves, mint leaves, green chillies and kasoori methi. Add to the chicken and serve hot. 

Chicken Reshmi Kabab

CHICKEN RESHMI KABAB

Chicken Reshmi Kabab

Ingredients:

Boneless Chicken- 1/2 kg cut into small pieces

Salt to taste

White Pepper Powder - 1 tsp

Ghee or Butter for brushing on top 

Chat Masala for sprinkling on top

For Marination:

Ginger Garlic paste - 1 tblspn

Green chilli - 3

Coriander leaves- 1/4 cup

Fresh Cream - 2 tblpsn

Cheese - 1/2 cup grated ( I used cheese cubes)

Curd / Yogurt - 2 tblpsn

Cornflour / Cornstarch - 4 tblpsn

Salt to taste

Method:

In a bowl mix together chicken with salt,pepper and set this aside for 10 min.

In a blender add ginger garlic paste, green chilli,coriander leaves and blend well.

Take cheese in a bowl and mash it well.

Pour this marinate over it and add all the remaining ingredients given in the marination. Mix well and leave this to marinate overnight.

Remove the chicken a hour before making from fridge so it comes to room temp. skewer the chicken, place it in a foil lined baking tray. 

Preheat the oven to grill mode 250 degree c.

Grill this for 8 mins. Now remove it and flip over, grill again for 8 mins. 

Now brush it with some ghee or butter and serve hot with a sprinkling of chat masala.

Chicken Tandoori

CHICKEN TANDOORI

Chicken Tandoori

Ingredients :

• 8 large Chicken pieces with skin (2 pieces breast, 2 pieces of thighs, a couple of wings)

• 
  

• Oil, to baste

• 
  

• For the marinate:

• 
  

• 4 tsp red chilli paste

• 
  

• 3 Tbsp ginger and garlic paste

• 
  

• 2 tsp chaat masala

• 
  

• 1 1/2 tsp of the masala

• 
  

• 1 Tbsp oil

• 
  

• 3 Tbsp curd

• 
  

• Salt, to taste

• 
  

• Juice of 1/2 lemon

• 
  

• 
  

• For the tandoori masala:

• 
  2 sticks cinnamon
  
  1 Tbsp black peppercorns
  
  5 green cardamom
  
  3 brown cardamom
  
  2 tsp coriander seeds
  
  2 tsp cumin seeds
  
  3 cloves
  
  1 bay leaf
  
  3/4 tsp turmeric
• 
  

METHOD  :

• Make small gashes in the chicken pieces for the marinade to coat it nicely.

  For the marinate:

  
  In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.
  
  Rub the marinade on the chicken pieces, over the skin and underneath it. Marinate the chicken pieces for 30 minutes.
  
  Char grill the chicken pieces on a griller ortandoor. Baste with oil at regular intervals.
  
  Serve with lemon wedges and onion rings,

  For the tandoori masala:

  
  In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.
  
  In a mortar and pestle grind the dry roasted spices into a fine powder.
  
  Masala is ready.
  
  Tip: To make sure the chicken does not stick to the grill, glaze the grill with some oil.
  If you are making it in an oven, the temperature needs to be around 250-300 degrees C.