I saw some almost completely black barbecue chicken recently, which is such a shame, since it's so easily avoided. This happens when people brush on their usually sweet bbq sauce too early, which quickly burns as soon as it's turned towards the hot coals.
Some believe the solution is only brushing on the sauce during the last few minutes, but that doesn't allow enough time for the flavors to penetrate and pick up the desired smokiness. There has to be a better way!! There is, keep reading.
The video below shows my preferred method for having your barbecue chicken and being able to eat it too. If there's a time of the year to tighten up your chicken barbecuing game, it's right now. To read the full post, and get the ingredients, click here. Enjoy!
Recipe is very simple I've simplified the process for this recipe normally there is 3 different marination process which involves in preparing this kabab at home this recipe can be done in no time with absolutely very less oil.
Recipe Demo Video do watch and Subscribe to me on Youtube...:)
1/2 Kilo Chicken Thighs(skinned)
2 Tbsp Cream Cheese
3 Tbsp Yogurt
1/2 Lime
1 Tbsp Chilly Powder
1 1/2 Tbsp Garam Masala
1/2 Tsp Chat Masala
1/2 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Cumin Powder
1 Tsp Dried Fenugreek (Kasoorimethi)
Few drops Red Food Color
Salt as per taste
2 + 2 Tbsp Oil
I prepared this recipe in a halogen oven. at home you can prepare this recipe on a pan or even in regular oven.
Marination:
Wash the chicken twice place it in a colander and allow the excess water to drip out pat dry.
Using a sharp knife gash the chicken this will help the masala to penetrated and will help the chicken cook fast.
In a mixing bowl place the chicken add lime juice, cream cheese, yogurt, dried masala powders salt and 2 tbsp oil mix well and distribute the masala on the chicken and into the slit gashes place a cover and allow to marinate for atleast 6 to 8 hours before preparation.
Method:
I preheated my oven at 180 degree for 10 minutes.
Place the chicken on the oven rack and allow to cook in 200 degrees for 20 minutes.
In the 20 minutes keep turning the chicken in every 5 minute break keep basting the chicken with oil at the same time.
the chicken should turn into reddish brown color remove the chicken from oven serve hot with mint chutney and salad. Enjoy...:)
This is truly an amazing recipe really juicy and perfectly spiced .
This was purely 100% my own experiment and some how turned out real good the kabab was moist and very fragrant and my home was filled with aromatic sweet smells of basil ☺
500 Grams Cubed Boneless Chicken
3 Tbsp Yogurt
2 Tbsp Cream or Cream Cheese
1 Tbsp Turmeric Powder
1 1/2 Tbsp Garam Masala
8 Chillies
15 Pods Garlic
1 Inch Ginger
1/2 Lime
Fist Full Fresh Basil or 1 Tbsp Dried Basil
Salt as per taste
Oil For Frying
1 Tomato (Deseeded) 1 Bell Pepper (Desseded) 1 Large Onion all the veggies must be cut into equal cubes this step is optional....veggies can be added or left out....
Recipe Demo Video...Subscribe to me on Youtube...
Marination Paste:
In as fry pan add 1sp oil on medium flame fry the garlic till light brown in color add ginger chillies and basil fry a bit till basil and chillies have roasted a bit remove from flame allow to cool.
Add the fried ingredients to mixer jar grind to a coarse paste add yogurt, garam masala, cream cheese, salt and turmeric grind to a smooth paste.
Method:
In a mixing bowl add the chicken veg and masala paste mix well cover allow to marinate over night.
In a large pot of water soak the bamboo one hour before preparing kabab.
Take a skewer shake of excess moisture start to skew the veg and chicken and stack them tight.
Heat a iron tava or use a oven at 200 degree for 15 to 20 minutes to cook the chicken till well done make sure all sides of chicken are roasted make sure to butter the chicken time to time and keep the kababs turning till well roasted serve hot with chutney...Enjoy...:)
If you have been following USMasala you would've probably guessed that hubs and I are vegetarians. This is the second chicken recipe among the close to three hundred that I have published so far - the only other being Chicken Tikka. I have sung praises of my Chicken-holic brother if you read the chicken tikka post. That should give you an idea how much he has to have chicken in some form at least for one or even two meals every day. This might surprise you but I do cook chicken for him at home when he visits. Yes that's right, I make it for him without even tasting it and like he says it is some of the best chicken ever and trust me he is honest when it comes to his opinions - especially to me. For that I give myself some serious bragging rights. Now for the recipe itself - the name Butter Chicken might be misleading as I believe the word 'butter' in it for the creamy texture of gravy rather than the fact that it is loaded with butter. I have seen the literal interpretation of the name in many preparations in the local restaurants. This recipe here - believe it or not - uses no butter at all and trust me, you will not miss it. Also, unlike the impression that the ingredients list might give you, the recipe is rather straightforward to make. So for all you chicken lovers, let me know how you like it. Read more »
Excellent recipe for new years party this recipe was first prepared using vegetables inspired by my friends blog and with her knowledge I created my take on the same. to prepare recipe in vegetarian version please click here to visit priyasfest.com thanks to priya for a wonderful most attractive and innovative recipe idea.
Recipe Demo Video...Enjoy...:)
Ingredients: 1/2 Kilo Boneless Chicken (I used chicken breast) 1/2 Kilo Basmati Rice 3 Onions 2 Fist Full Mint and Coriander 10 Green Chilies 2 Tbsp Ginger Garlic Paste 1 Chicken Stock Cube 2 Tbsp Garam Masala Powder 1 Tbsp Chilly Powder 1/2 Tbsp Turmeric Powder 1/2 Tbsp Cumin Powder 3 Cardamom pods, 3 Cloves, 2 Inch Stick Cinnamon, 1/2 Tbsp Fennel Seeds. 1/2 Cup Yogurt Salt as per taste 5 Tbsp Oil 3 Tbsp Ghee Ajinomoto/MSG (Optional) Milk Half cup 2 Pinch Yellow color or Saffron strands 1 Cup Wheat flour
Prep Up:
Clean and wash the chilies add to a mixer jar to prepare paste.
Using a mortar and pestle crush the cardamom cloves fennel and cinnamon.
Peel was and slice the onion heat oil in a wok and fry the onion till light brown in color.
Clean and wash the mint and coriander finely chop and reserve.
Cut the chicken into bite size cubes wash and drain water reserve.
Add yellow color to the milk.
Prepare a tight dough with wheat flour and water.
Marination:
In a mixing bowl add the chicken, yogurt, crushed spice, garam masala, turmeric, chilly powder, cumin powder, ajinomoto, chicken stock cube, mint
Method:
Heat oil and ghee in a wok add the marinated chicken and fry till the masala has cooked a bit add 2 to 3 cups water cover and allow to cook till well done.
Boil water in a pot to cook rice add salt.
Wash the basmati rice thrice and add to boiling water stir and allow to cook till rice is half done.
The rice should be in breaking consistency ex:should have a bite. once the rice has cooked drain the water and reserve the rice.
Spoon out the chicken into mug and pack the cooked rice.
Drizzle the milk mixture.
Roll out the dough into small roti and cover on the mug.
Place the mugs in the oven at 180 degree for 15 to 20 minutes till well done.
Open the dough to check if the rice has cooked once done...
I wanted to try something different the murgh angara tops my experimental recipe turned out really really well so happy with the out come. it was packed with flavors all in all yummy yum dish. if there are people who dont like eggplant they can substitute for mushrooms, paneer, and corn for the filling. what I liked about the recipe I had enough time to prep up. the filling can be stored ahead of time or the entire kabab can be prepared and refrigerated ahead of time and re-fried before serving.
Do look into my video demo...Enjoy...:)
Ingredients: For the outer covering I've used 250 Grams Chicken Seekh Kabab mixture for the recipe link please click here. 7-8 Banana Peppers 100 Grams Eggplant/Brinjal 1/2 Onion 1 Green Chilly 1/2 Tsp Cumin Powder 1/2 Tsp Coriander Powder 1/2 Tsp Chat Masala 3 Dried Dates 3 Dried Figs 3 Almonds, Walnuts 4-5 Pistachios 2 Sprigs Coriander 2 Sprigs Mint Salt to taste Oil for frying
Prep up:
Wash the dates and figs chop them into small pieces.
Chop the walnuts, almonds and pista into tiny pieces.
Chop the eggplant into small pieces
Chop the onion, green chilly, mint and coriander as tiny as possible.
Slit the banana pepper and deseed try to remove all the seeds wash pat dry set aside. the video posted here shows exact steps how i cleaned the peppers.
Method:
Heat 2 Tbsp oil in a wok on a medium flame add the onion and chilly fry till the onion turns light pink in color add the egg plant and fry a bit add the coriander powder, chat masala and cumin powder fry add salt mint and coriander sprinkle some water stir and cover allow the egg plant to cook till well done make sure not to over cook the eggplant it should never go mushy.
Once the eggplant has cooked make sure there is no moisture. add the chopped dates, figs and the chopped nuts stir cover for few minutes till well combined.
Reserve the stuffing mixture in a bowl allow to cool completely before stuffing.
Fill the peppers with the stuffing mixture and set aside for 10 minutes before giving a top coat.
Take a portion of the chicken seekh kabab mixture wet your palms and flatten the seekh mixture on your palm place the stuffed pepper on the chicken start to cover the pepper with the chicken mixture make sure there are no air pockets in the mixture the top coat must be perfect.
Heat a shallow pan add 4 Tbsp oil and shallow fry the peppers. make sure not to turn the peppers right away place a cover and allow the chicken to cook on a low to medium flame for 10 minutes before turning them over this technic will make the top coat firm and easy to handle keep turning the chicken till all sides turn light brown in color and the peppers should cook inside. serve hot right away with lime wedges and onion...enjoy...:)
Tip: Try to handle the deseeded peppers as gentle as possible while filling them the reason being it can break easily which will be of no use.
There are many ways to prepare seekh kababs mostly i prefer mutton mince since chicken mince is bit sticky and it requires bit of patience to form seekhs i like to prepare with mutton but the down side to mutton is its fatty and requires lot of time to marinate before preparation sounds like a rant...anyways i like them all...:)
Adding fresh cream is up to us i normally dont have stock of fresh cream always at home i prepare them with out cream if we add fresh cream the chicken wont be dry and rubbery it will have good texture.
Ingredients for Biryani 1/2 Kilo Chicken 1/2 Kilo Basmati Rice 4-5 Green Chilies(slit) 1 Bay leaf 3-4 Cloves 3 Pods Cardamom 1 inch stick Cinnamon 1 Medium Onion (thinly sliced) 1/2 Tsp Turmeric powder 1 Chicken Stock Cube (Optional) 2 Tsp Oil 2 Tsp Dalda or Ghee Salt to taste 1/2 Lime
Biryani Special Masala Paste 1/2 Inch Stick Cinnamon 2 Cardamom 3 Cloves Pinch Nutmeg 2-3 Strands Javitri 1/2 Tsp Fennel Seeds 1 Onion 2 Inch Ginger 10 Pods Garlic 1/2 Bayleaf Fist Full Coriander and Mint 6 Green Chilies 2 Tbsp Oil
For Marination 1/2 Cup yogurt 1/2 Tsp Turmeric
Do watch demo video...enjoy...:)
First Step:
Marinate the chicken in yogurt and turmeric for 1 hour before preparation.
Second Step:
Heat a wok with oil add all the spices, onion, garlic, mint, coriander and chilies and fry till light golden in color remove from flame and allow to cool.
Add all the ingredients to a mixer jar and grind to smooth paste.
Third Step:
Heat a wok add oil and fry the masala paste a bit add the marinated chicken and fry on medium flame.
Add water till chicken is covered add salt and chicken cube stir cover and allow to cook till chicken is half cooked and the water should reduce.
Final Assembly:
Wash the rice drain and set aside.
Heat a pressure cooker with oil and ghee add cloves, cardamom, cinnamon and fry till the spices crackle add sliced onion and chilies and fry till the onion turns transparent.
Add the washed rice and fry for a minute.
Add the cooked chicken to the rice and fry on medium flame.
Measure the water for 1 cup of rice add 1 1/2 cups water. add the water to the rice stir and add salt place the cover and allow the steam to form once the steam forms place a whistle and allow to cook for 2 whistles.
Once the steam from the cooker settles open add lime juice and coriander mix the lime and coriander till well distributed in the biryani serve hot with raita and boiled eggs...Enjoy maadi...:)
Nom Nom Nom...The chicken curry was all gone in 10 minutes happily devoured the kadubu and chicken curry kya combination hai boss super...one of my favorite chicken curries normally in coorg and mangalore they would serve this to guests visiting or prepare the curry for special occasions and specially during rainy season amazing treat for lunch or dinner you'll not feel heavy after this wonderful meal...amazing...:)
Do watch my demo video and subscribe to my channel...:)
1/2 Kilo Chicken 1 Tbsp Chilly Powder 1/2 Tsp Turmeric Powder 1/2 Tsp Salt to taste
Wash and clean the chicken thoroughly prick with chicken with fork and make cuts on the chicken thighs so that the masala can marinate evenly.
Marinate the chicken with the mention ingredients well in advance minimum time for marination 1/2 hour.
1 Medium Onion 15 Garlic Pods 1 1/2 Inch Ginger 1 Tbsp Black Pepper corns 1/2 Tsp Fennel seeds 1 Inch Stick Cinnamon 3 Cloves 3 Pods Cardamom 1 Tbsp Coriander Seeds or Powder 10-15 Dried Kashmiri Red Chilies 10-12 Dried Guntur Red Chilies 3 Tbsp Ghee 3 Tbsp Oil Salt as per taste
In a wok or heavy bottom pot boil 1 1/2 cups water.
To the boiling water add ginger, garlic, chilies, spices and onion place a cover and allow to cook for 10 to 15 minutes on very low flame.
Once the water reduces and the onion has cooked a bit allow to cool and add to the mixer jar to grind into a smooth paste.
Heat oil and ghee in a heavy bottom wok transfer the masala paste to the oil and fry till oil surfaces on top add the chicken to the masala and fry a bit.
Add salt and water till the chicken is covered place a cover and allow to cook on medium flame till the chicken has cooked till fork tender and the gravy should have reduced a bit.
One of my friend from Tibet gave me this recipe. I like to have chilli chicken bit dry if you dont like it dry fry then add extra tomato puree to get sauce. green chilies can be added if you like extra heat I have seen some people add green chilly paste to the chicken while frying and for the masala they add dried chili...alter as per your taste...
Marinate the chicken with egg, pepper powder, chicken stock cube, dark soy, ginger garlic paste, ajinomoto, maida and corn flour. mix all the ingredients well into the chicken and allow to marinate upto 15 to 20 minutes.
Second Step:
Heat a wok on medium flame with oil for frying.
Mix the marinated chicken well before frying.
Add the marinated chicken cubes to hot oil and fry till golden brown drain the oil and reserve in a plate.
Third Step:
Break the dried chilies.
Heat a wok with 2 tsp oil fry the dried chili and onion till transparent.
Add the chopped bell pepper and fry for a minute.
Add tomato puree, chili sauce, vinegar, ajinomoto, dark soy and chicken cube fry and allow the bell pepper to soften a bit.
Add the fried chicken to the masala and fry will till combined. Garnish with spring onion serve hot for fried rice or hakka noodles...Enjoy...:)
I found this chicken lajawab recipe on corn flour box seemed to be pretty simple and wanted to give it a go I was totally not prepared for this post but filmed it anyway it turned out really well this recipe is so simple with less number of ingredients as per the taste test it tastes like chicken kabab and also like tandoori chicken the marinate or coating sticks really well to the chicken while frying the recipe however asks for deep frying since i used boneless chicken i shallow fried turned out really good...:)
Ingredients: 250 Grams Chicken Breast 1 Tbsp Ginger Garlic Paste 1 Medium Onion 1 Tbsp Chilly Powder 1 Tbsp Garam Masala 1/2 Lime Corn Flour Salt to taste Oil for frying
Cut the breast into strips wash twice pat dry reserve in a bowl.
Peel one medium onion rinse in water add to a mixerjar and grind to a smooth paste with out adding any water.
Marinate:
In a bowl add the cut chicken strips, garam masala, onion paste, lime juice and salt mix well cover and allow to marinate for 4 to 5 hours in refrigerator.
Lets Prepare:
Roll the chicken strips in cornflour and remove excess cornflour from the chicken.
Heat a pan with 4 to 5 tbsp oil and shallow fry the chicken turn the chicken every 5 minutes. once the chicken is well done drain the excess oil on a paper towel and serve hot with hot sauce...enjoy..:)
To prepare tortilla lajawab:
Tortilla 1 packet
3 Bell Peppers
1 Large Onion
1 Tsp Chilly Flakes
1/4 Tsp Pizza seasoning & Basil Ready to use Garlic Spread Salt to taste
If you stay in Bangalore these tortilla wraps are sold in Thomas bakery wheeler road Frazer town located in cantonment.
Slice the bell peppers and onion and saute in a pan with a dash of salt, chilly flakes, pizza seasoning and basil saute till bell peppers soften a bit.
Heat the tortilla in microwave for 2 minutes.
Spread the garlic sauce on the tortilla place the bellpepper half way on the tortilla place the chicken strips on the bell pepper and wrap the tortilla serve hot enjoy...:)
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