Moroccan chicken recipe

Moroccan chicken recipe Ingredients:

1.5-2kg chicken pieces (I used drumsticks and thighs)
3 tsp cayenne pepper
6 tsp ground black pepper
4.5 Tbsp paprika
4.5 Tbsp ground ginger
3 Tbsp turmeric
6 Tbsp ground cinnamon
6 Tbsp olive oil
6 Tbsp argan oil (I used sunflower)
6 large onions, finely diced
9 cloves garlic, minced
1 litre tomato juice
4x400g tinned chopped tomatoes
300g dried apricots, halved
150g raisins or sultanas
1 preserved lemon, chopped
200 g blanched flaked almonds
2 tsp strands Saffron, soaked in cold water
1.5 litre chicken stock
3 Tbsp clear honey

Moroccan chicken recipe Method

1. Preheat the oven to 150C. Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix to combine. Place the chicken pieces in a large bowl and toss together with half of the spice mix. Cover with cling film and leave overnight in the fridge.

2. Heat 1 Tbsp each of the olive oil and argan oil in a large casserole dish that can be used on the stove top or in the oven. Add the onions and the remaining spice mix and cook over a low heat for 10 minutes until the onions are soft but not coloured. Add the garlic for the final 3 minutes.

3. Heat a heavy griddle pan and when it is really hot place the chicken pieces skin side down in the pan and cook for 4-5 minutes. Turn over and cook for another 5 minutes, then remove from the pan and place in the casserole dish.

4. Pour 250ml tomato juice into the griddle pan and stir well then pour the contents of the pan into the casserole dish.

5. Add the remaining tomato juice, chopped tomatoes, apricots, preserved lemon, raisins, flaked almonds, saffron, stock and honey to the casserole dish. Bring to the boil, cover with a tightly fitting lid and cook in the oven for 30-45 minutes or until the chicken is tender.

This Moroccan chicken recipe is spicy, fruity dish is perfect on fluffy couscous with a salad of flat-leaf parsley, cucumber and cherry tomatoes. 

Punjabi Besani Murgh

Punjabi Besani Murgh Ingredients

920 grams chicken
250 ml milk
345 ml water
3 nos. cloves
3/4 inch ginger
1/2 teaspoon cumin powder
1 inch cinnamon
1 pinch nutmeg
1/4 teaspoon red chilli powder
3-4 tablespoons curds
3-4 tablespoons gram flour (besan)
2 teaspoons salt
oil (for frying)

Punjabi Besani Murgh Method

1.Clean and cut the chicken into pieces and grate the ginger.
2.Combine milk, chicken pieces, ginger, cloves and cumin powder.
3.Boil until the chicken is tender and the liquid absorbed.
4.Sprinkle with red chilli powder and 1 1/2 teaspoon salt.
5.Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water
and remaining salt.
6.Set aside for an hour. Coat cooked chicken with batter and fry until golden brown.
7.Lift out and drain on paper.

Tandoori Chicken Drumsticks

 Tandoori chicken drumsticks Ingredients:

• 5 Chicken drum sticks, skinned on
• 4 tablespoon tandoori masala paste
• 4 tablespoon yogurt
• 1 teaspoon turmeric powder
• salt and pepper for seasoning

Tandoori chicken drumsticks Preparation:

• Pierce the chicken with fork to make tiny holes which will help marinade to get inside the meat. Season the chicken drumsticks with salt and pepper generously.
• In a large shallow baking dish, mix tandoori masala/paste with yogurt, turmeric powder and 1/ teaspoon of salt.
• Add chicken, and marinate for 3-4 hours, or overnight, refrigerated.
• Heat cast iron griddle, brush the grill with olive oil to prevent the chicken pieces from sticking.
• Grill chicken on each side for about 6-7 minutes or until is cooked through.

Badami Chicken

Badami Chicken Ingredients :
1 whole chicken,cut into small pieces
1 cup yoghurt
6 onions, chopped
1 ginger
10 cloves of garlic
6 cloves
2 cinnamon
cardamoms
10 cashewnuts
10 almonds
1 cup coconut milk
½ cup oil
Salt to taste
½ tsp turmeric
chilli powder to taste


Badami Chicken Method :
Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.
Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well.
While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.
Now add the yoghurt and the chicken.
Season it well with salt, haldi and chilli powder.
Cook for 10 mins, then add the coconut milk.
Cook till done, garnish with coriander leaves.
Badami Chicken

Dum Murgh

Ingredients:
Chicken - 2, 500 gms each, small, cut into small pieces
Juice of lemon - 1
Ghee - 2 tbsp
Butter - 2 tbsp
Bay Leaves - 2 to 3
Cloves - 8
Green Cardamoms - 8
Cinnamon - 3 to 4 one inch sticks
Onions - 1/2 cup, chopped
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Almond Paste - 1/2 cup
Green Chillies - 4, slit
Mace - 2 to 3 blades, powdered
Cream - 5 cup, fresh
Saffron - a few strands, soaked in 1 tbsp water
Salt to taste
Red Chilli Powder - 2 tsp
Mint Leaves - 20

Method:
1. Marinate the chicken in lemon juice for 30 minutes.
2. Heat the ghee and butter in a pan.
3. Add the bay leaves, cloves, green cardamoms and cinnamon sticks.
4. Saute over medium heat till they crackle.
5. Add the onion paste, saute for 3-4 minutes.
6. Add the ginger paste, garlic paste and almond paste.
7. Cook over medium heat till the oil separates.
8. Add the chicken and cook for about 10 minutes.
9. Add the green chillies, mace powder, cream, saffron, salt and red chilli powder.
10. Mix well.
11. Sprinkle some mint leaves, cover the pan with a heavy lid and seal with dough.
12. Keep on a small charcoal fire with live embers on the lid and cook for at least 45 minutes to an hour.

CHICKEN DILRUBA

Ingredients:


2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground

Preparation:

Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.

Malabar Chicken Curry

Ingredients:

Chicken - 500 gms, cleaned and cut into pieces
Oil - 25 ml
Cinnamon - 1 two inch stick
Cloves - 6
Green Cardamoms - 6
Onion - 1, sliced
Green Chillies - 3, slit
Ginger - a small piece, sliced
Coconut - 1, grated and milk extracted three times
Potatoes - 250 gms, diced
Salt to taste

Roast and Grind with Vinegar:
Coriander Seeds - 3 tsp
Whole Red Chillies - 10
Turmeric Powder - 1/4 tsp
Garlic Cloves - 6
Vinegar - 1 tbsp

For the Tempering:
Oil - 1 tsp
Onion - 1, chopped
Mustard Seeds - 1 tsp
Curry Leaves - 10

Method:
1. Heat the oil in a kadai.
2. Add the cinnamon stick, cloves, green cardamoms, onion, green chillies and ginger.
3. Cook till the onion turns translucent.
4. Add the ground spices and stir-fry for a few minutes.
5. Add the chicken and the third extract of the coconut milk.
6. When the chicken is half cooked, add the potatoes and the second extract of the coconut milk and let it simmer.
7. When the chicken is tender, add the first extract of the coconut milk and salt.
8. Mix well.
9. For the tempering, heat the oil in a pan.
10. Add the onion and when it browns add the mustard seeds and curry leaves.
11. Saute for a few seconds and pour this into the chicken curry.
12. Mix well.
13. Serve hot with rice.

KOZHI VARTHA CURRY

INGREDIENTS Chicken 1 kilogram Onions 2 medium Tomatoes 3 medium Ginger 2 inch piece Garlic 6-8 cloves Curry leaves 12-15 Fresh coriander leaves 2 tablespoons Black peppercorns 2 teaspoons Whole dry red chilli 2 Red chilli powder 1 teaspoon Lemon juice 1 tablespoon Turmeric powder 1 teaspoon Salt Oil 5 tablespoons Coriander powder 2 teaspoon Tamarind pulp 1 tablespoon Garam masala powder 1 teaspoon

METHOD Wash, clean and cut chicken into sixteen pieces. This chicken dishes tastes better with chicken cut into smaller pieces. You may also use small boneless chicken pieces. Peel, wash and chop the onions. Wash and finely chop the tomatoes. Peel, wash roughly chop ginger and garlic. Wash curry leaves and pat them dry. Clean, wash and chop coriander leaves. Crush the peppercorns coarsely. Make a paste of whole red chillies, ginger and garlic. Marinate the chicken pieces in ginger-garlic paste, red chilli powder, lemon juice, turmeric powder and salt for three hours. Heat a little oil in a thick-bottomed pan and sauté the marinated chicken on high heat till chicken pieces are dry and a little browned. Take out chicken pieces and keep aside. Add the remaining oil in the pan and fry the chopped onions till brown. Add curry leaves and stir well. Add tomatoes, salt and coriander powder and cook till oil separates from the masala. Add the chicken and a little water. Cover and cook till the chicken is done and the masala coats the pieces. Add tamarind pulp dissolved in half cup of water. Simmer for ten minutes, stirring occasionally. Adjust the seasoning and add coarsely ground peppercorns. Garnish with chopped coriander leaves and serve hot.

Chicken Tikka

Ingredients:

• 450 gms Boneless, skinless chicken breasts   • 2 tbsp Tomato paste  • 2 tbsp Lemon juice   • 2 tsp Ground coriander • 2 tsp Curry Powder • 1/2 tsp Paprika   • 2 cups plain Yoghurt   • 4 Garlic Cloves (finely chopped)   • 1 inch Fresh Ginger (chopped)   • 2 tsp Ground cumin • 3 tbsp Butter

How to make Chicken Tikka:

• Mix all ingredients except chicken together in a bowl. • Refrigerate it overnight. • Add chicken (cut in cubes) and marinate it in the above-mentioned bowl. • Cover and refrigerate at least 4 hours. • Preheat oven to 350 degrees F. • Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes). • Place on baking tray and bake in oven for 20 to 35 minutes. • 3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.

Afghani chicken

Ingredients

• 1 kg chicken(cut in to 12 pieces )

1st marination

• 1 tsp salt
• 1 tsp black pepper powder
• 1 tsp vinegar
• 1 tsp garlic paste

2nd marination

• 1 cup amul cream
• 1 egg
• 2 tsp cornflour
• ½ tsp cardamom powder
• 2 tsp maida 

Directions

1. Take whole chicken which is cut into pieces, put the ingredients of 1st marination and keep it for 20 minutes and Don't forget to give slight cuts in the pieces so that all the marination get in to it.
2. Then put the 2nd marination ingredients in that and keep it for 40 minutes. Put salt and black pepper according to your taste.
3. Final step is to take a tray n grease it with refined oil n then put the pieces into it then grill or tandoor it for 35 min. Till it turns brown.
4. Serve it hot and add a thin slice of butter n little bit of cream n coriander leaves for garnishing.

Chilli Chicken

Ingredients

400 gms boneless chicken

1 egg

2 tbsp all purpose flour

2 tbsp cornstarch

Salt to taste

3 tbsp yogurt

1 tsp red chilli powder

1 tbsp red chilli paste (grind red chillies using little water and make a paste)

1 tsp coriander powder

1/2 tsp garam masala powder

1 medium onion (finely chopped)

1 tbsp chopped cilantro

1 tsp ginger paste

1 tsp garlic paste

Oil to deep fry

Directions

Cut chicken into cubes. Add salt, egg, all purpose flour, cornstarch, red chilli paste. Mix well. Deep fry one by one.
In another pan, heat oil. Add onion and cook till translucent.
Add ginger and garlic paste, mix well.
Add coriander powder, red chilli powder and mix well.
Add yogurt, mix well.
Remove the fried chicken pieces. Add it to the yogurt mixture.
Add salt and mix well.
Add garam masala powder and cilantro. Mix well.
Serve hot.

KOLHAPURI CHICKEN

INGREDIENTS Chicken, cut into 12 pieces 1 Oil 5 tablespoons Dried red chillies 3-4 Onion , chopped 3 medium Ginger paste 2 teaspoons Garlic paste 2 teaspoons Turmeric powder 1/4 teaspoon Nutmeg, grated pinch Kolhapuri dry chutney 1 teaspoon Salt to taste Fresh coriander leaves, chopped 2 tablespoons For masala paste Sesame seeds (til) 1 tablespoon Poppy seed (khuskhus) paste 2 tablespoons Black peppercorns 6-8 Caraway seed (shahi jeera) powder 1 teaspoon Cumin seeds 1 tablespoon Cinnamon 1 inch piece Green cardamom 3-4 Black cardamom 1 Clove 4-5 Mace 1 blade Dried coconut ( khopra), grated 1/4 Bedgi whole dry chillies 8-10

METHOD For the masala paste, dry-roast the sesame seeds, poppy seeds, peppercorns, caraway seeds, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and Bedgi chillies separately. Cool and grind with a little water to a fine paste. Heat the oil in a pressure cooker; add the red chillies, sauté for a few seconds, remove from heat and reserve for garnishing. Add the onions to the same oil and sauté till golden brown. Add the ginger paste and garlic paste and cook over medium heat for a few seconds. Stir in the ground paste and cook for three or four minutes over medium heat, stirring frequently. Add the chicken, mix well and cook over high heat, stirring continuously, for two or three minutes. Add half a cup of water and continue cooking over medium heat for three or four minutes, stirring frequently. Add the turmeric powder, grated nutmeg, Kolhapuri dry chutney and salt. Seal the cooker with the lid and cook till the pressure is released twice (two whistles). Remove the lid when the pressure has reduced. The masala should be quite thick and dry. Serve hot, garnished with coriander leaves and fried chillies.