Chicken hari kabab

Ingredients

6-7 green bananas
2 medium-sized potatoes
1 tsp cumin seeds
1 tsp black pepper powder
2 tbsp mustard oil
1 tsp turmeric powder
salt to taste

Method

Peen the bananas and the potatoes, and cut them into medium-sized
cubes.
Heat the oil and add the cumin seeds.
Stir for one minutes and then add the vegetables.
Lower the flame and add the salt and turmeric powder mix.
Add ½ a cup of water and cover with a lid and cook till the bananas and
potatoes are tender.
Add the black pepper and mix well.

Chicken tikka

Ingredients

1 kg chicken fillets cut into cubes, 1 tbsp
garlic paste, 1 tbsp ginger paste, 3-4 tbsp
yogurt 1 tsp kasuri methi (available in
Indian store under that name) 3 tbsp lime
juice 1 tsp garam masala, 1 tsp chilli powder
1 tbsp coriander powder 1 tsp cumin
powder 1/2 tsp orange food colour (powder)
1 tbsp oil salt to taste

Method

Slit the chicken pieces with a knife and rub salt and lime juice
to them. Take a mixing bowl and add all the ingredient and
mix them well to from a marinate. Marinate the chicken in it for
2 hours (you can marinate it keep it in the fridge and grill it for
next days dinner. That way you will
have a ready meal for next days dinner).
Place the chicken under a hot grill
and grill the chicken is cooked and
slightly smoky.
If you have a microwave grill the chicken
can be grilled in a microwave, it turns
out equally good.

Chicken tikka2

Ingredients

1 (3 to 4 pound) chicken, 1 1/2 cups  yogurt, 1 tbsp paprika,
4 garlic cloves, pressed, 1/8 tsp chilli peppers, 1 tsp salt,
1/4 tsp cinnamon, 1/2 tsp ground cumin, 1/8 tsp ground
cloves
 

Method

Wash the chicken and cut it up. Cut off and discard as much
of the fat as possible from under the skin, because the fat
catches fire while cooking and causes the chicken of burn.
Dry the pieces . for the marinate, combine all the remaining
ingredient. Mix the marinates and the chicken and leave it
all day in the fridge, turning once or twice. To barbecue,
either a wood or a charcoal
fire will do. Turn the chicken
often so that it doesn’t burn,
and when the flare does flare
up, extinguish the blaze by
spraying it with water from
your spritzer. It take about
30 minutes to cook the chicken
tilla.

Murgh badshah

Ingredients

1 1/2 lb chicken (boneless / skinless breast pieces )
1 1/2 inch piece ginger, 10/12 clove garlic, 1/2 cup
yogurt, 2 onions sliced, 2 tomatoes chopped, 2 tsp
chilli powder 1/2 tsp turmeric, 1/2 cup grated
coconut, 7-8 cloves 7-8 pepper corns. 1 1/2 tsp
coriander seeds, 1 inch cinnamon 1/2 tsp fennel seeds,
7-10 cashew nuts,  15-20 almonds, 2-3 tbsp ghee
(butter) or oil cilantro for garnishing, salt to taste
 
Method

Blend ginger, garlic and yogurt to a fine paste. Heat ghee
or oil in a skillet and fry the onions until golden brown.
Add the yogurt paste to the onions and fry till brown. Add
chilli powder and turmeric. Fry for 2 more minutes. Add
the tomatoes and fry for another 4-5 minutes. Add chicken
and salt. Cook under low flame for 40-45 minutes or
till the chicken is cooked by covering the pan. While the
chicken is being cooked, blend coconut, cloves, pepper,
the above pasts to the cooked chicken and bring to a
boil. Garnish with fresh cilantro.

Jeera chicken

Ingredients

Oil 1 tablespoon(s) cumin seeds, 3 green chillies finely
Chopped, 2 onions grated, 1 chicken, 2 tsp grated garlic, 8
Tsp grated ginger, 1 tsp cumin powder, 1 tsp (garam
Masala ) powder, 1 tsp lemon juice, salt, hot water, cumin
Powder to garnish

Method

Heat the oil in a heavy-bottomed pan. Add the cumin seeds
and let them crackele. Add the green chillies and sliced
onions. Saute on medium heat for about 3 minutes or till
the onions are soft and light golden. Add the chicken pieces
and cook stirring for about 8 minutes or till the chicken
pieces are no longer pink. Combine all the other ingredients
and mix well. Cover and cook on medium heat for about 15
minutes or ill the chicken pieces are well cooked. If the
chicken is not yet cooked and the gravy looks dry, add
more hot water little by little as required whilst stirring.
Cover and cook on low heat till done. Serve hot garnished
with a sprinkling of cumin powder.