Simple Chicken Manchurian - Chicken Recipes

Here is a Recipe of Chicken Manchurian fry try and eat it either with noodles,pulka,chapati and fried rice...







Ingredients-

1.  Boneless chicken,-250 grams cut into fine pieces .
2. Corn flour - 1 (1/2 tsp for paste)
3. Salt to taste
4. Tomato sauce-1 tsp
5. Oil for deep frying
6. Pepper powder -1/2 tsp
7. Red chilli powder-1/2 tsp
8. Soya sauce -1 tsp
9. Green chilli paste,
10. Ginger-garlic paste1/4 tsp
11. Maida /all purpose flour - 1 tsp
12.  Egg white -1
13. Finely onions1/2 cup
14. Finely chopped garlic 1/2 tbsp
15. Chopped green chillis-1tbsp.

          METHOD -

•  Clean and wash chicken marinate with above ingredients and keep aside for 30 mnts.

• Heat oil in a pan..Once the oil is hot reduce to medium heat .Slowly drop the chicken pieces into the pan.
• Increase flame to high .Deep fry till golden brown.
• Scoop out with a slotted spoon..
• Drain on observant paper.
• Heat 1 spoon of oil in a pan . add chopped garlic and stir.
• Add onions and green chillies,saute on low flame for 2 mnts.
• Add tomato sauce.Keep stiring.
• Add soya sauce and green chilli sauce .Combine well and cook for 2 mnts .
• Now add salt and 1/2 cup of water.Cook for 2- 3 mints.
• Add fried chicken pieces to this mixture.And cook for 4 mints on low flame.
• Add the cornflour water and cook(Mix 1/2  tsp corn flour with 2 tbsp water).
• Pour the corn flour mixture over the chicken,stir continuously.
• Cook for 3 mints till sauce turns slightly thick .
• Turn off flame,place in a serving bowl.
• Garnish with coriander leaves.
• Serve hot .

-watch below recipe video of-Simple Chicken Manchurian - Chicken Recipes

DUM CHICKEN (MURG)

     Dum Ka Chicken in traditional method – A popular Hyderabadi dish known as Dum ka Murgh, is a very rich, aromatic and flavorful dish; chicken cooked in its own juices combined with lot of spices, in slow cooking method..Dum Murgh is a delicious chicken dish flavored with rich spice and cooked on its own steam.

INGREDIENTS:

1. Chicken -500 Grams
2. Cumin Powder -1/4 tsp
3. Shah Jeera -1/4 tsp
4. Cinnamon Stick-2 no's.
5. Cardamom -3.
6. Coriander Powder- 1 teaspoon.
7. Cloves - 4.
8. Bay leaves -2.
9. Red Chilly Powder -1 teaspoon.
10. Yogurt- 1 /2 Cup.
11. Fried Onions (medium size) -2 .
12. Ginger Garlic Paste-1 teaspoon.
13. Turmeric -1/4 teaspoon.
14. Salt - according to taste.
15. Mint Chopped -1/2 Bunch.
16. Coriander Chopped -1/2 Bunch.
17. Oil-3 teaspoons.

Preparation:

• Take a pan, add chicken,salt, turmeric,ginger garlic paste,curd,fried onions,cumin powder, Coriander powder, green chilly paste, red chilly powder, whole garam masala.
• Mix all together and rest it for 2 hour.
• Heat oil in a kadai add the marinated chicken and cook till the gravy starts boiling. 
• Add chopped coriander and chopped mint leaves.
• Cook this in a medium flame for 10 minutes .
• And reduce the flame and place back the pan on the iron tawa and cook this in a low flame for 15  minutes.
• Then remove from the flame and leave it aside, serve this with roti, or bagara rice.

HYDERABADI MUTTON BIRYANI

       Hyderabadi Mutton Biryani is one of the most popular dishes in  Hyderabad in India. The authentic Hyderabad Biryani is the King of all Indian Biryani recipes that you will ever favor. It is made with Basmati rice and lamb meat. Hyderabadi Mutton Biryani is the most famous in India. Hyderabad Biryani is a truly royal dish and it will be savored by those who are fond of rich food over flowing with aromatic spices. Try this recipe and  share your comments. 

INGREDIENTS:

1. Basmati Rice – 500 grams
2. Mutton-500 grams
3. Sliced Onions -1 cup
4. Chopped tomatoes-2cups
5. Bay leaf  -2
6. Big Cloves - 8
7. Cardamom  - 3
8. Cinnamon  - 2
9. Red chilly powder-1/2 tsp
10. Green chilies -6 (slits)
11. Coriander leaves -1 cup
12. Curd – 1 cup
13. Salt to taste
14. Oil or ghee  - 1 cup
15. Lemon juice-1 tsp
16. Mint leaves-1 cup.

METHODE:

• Clean and wash mutton add the slit green chilies, turmeric, salt and curd mix well, keep aside for marinade.
• Wash and soak basmati rice for 1/2 an hour.
• Heat pressure cooker.Pour ghee or oil.add the whole spices. Fry for 1 minute.
• Add onions fry till its in a brown color. Add ginger garlic paste and fry till fragrant.
• Add the mutton marinade. And then add the red chilly powder chopped tomato mint leaves, coriander powder Saute well.
• Once the paste gets well cooked and you see oil coming out, Cover and cook till mutton is tender, about 15 minutes.
• All these have to sautéed in high, so ensure it doesn't get burnt. Cook about 2o minutes on a medium flame.
• Boil water, add basmati rice, cloves, mint leaves, oil 1 tsp and lemon juice 1 tsp.
• Rice should boil 3/4 th , then Drain the rice from the water and set aside.
• Remove lid from the pressure cooker, add coriander leaves, garam masala powder mix well.
• Now am going to layer the rice and mutton step by step in a thick bottomed pan Cover tightly and cook (dum) on low heat till done, about 15-20 minutes.
• For more Dum effect, you can seal the lid to the vessel with Chapati dough.
• Serve hot with Raita