PORCUPINE CHICKEN
This Oriental steamed dumpling has rice rolled over the chicken mince, Steamed chicken will look smell and taste delectable with the right seasonings. Steaming allows you to cook chicken without using oil, which eliminates the need to add excess calories and fat. Steamed chicken also cooks quickly, you can try this recipe it just need 15minuts.
Ingredients
250 gm Chicken Mince
1 tbsp Chopped Garlic
3 tbsp Finely Chopped Carrots
250 gm Chicken Mince
1 tbsp Chopped Garlic
3 tbsp Finely Chopped Carrots
2 tsbp Finely Chopped Celery
3 tbsp Finely Chopped Spring Onions
1 tbsp Finely Chopped Ginger
1 tbsp Light soya sauce
1 tbsp Oyster sauce
1 tsp Sesame oil
1 tsp Pepper powder
1 Egg
½ Cup Basmati Rice (small, thin grain)
Oil for greasing
Salt to taste
3 tbsp Finely Chopped Spring Onions
1 tbsp Finely Chopped Ginger
1 tbsp Light soya sauce
1 tbsp Oyster sauce
1 tsp Sesame oil
1 tsp Pepper powder
1 Egg
½ Cup Basmati Rice (small, thin grain)
Oil for greasing
Salt to taste
Method
Wash and soak the rice for two hours. Drain the water and keep aside
Place the chicken mince in a bowl. Mix all the ingredients well and divide it into equal-sized balls.
Roll these balls in the soaked uncooked rice and carefully place these small porcupines on a Bamboo Basket.
Get the steamer ready and steam these on high heat for 15 minutes.
Remove and serve these cute chicken porcupines with Sweet Chili sauce on the side
STUFFED CHICKEN KEBAB (BHARWAN TANDOORI CHICKEN KEBAB)
Ingredients:
150 gms, 1 pcs Chicken Breast
For Marinade
1 cup Hung Curd
1 cup Hung Curd
1 tsp Garlic & Ginger paste
4 tsp Grated Cheese
1tbsp Cashewnut Paste
1tbsp Fresh Cream
1 tsp Cumin Powder
1 tsp Green Cardamom Powder
1/2 tsp turmeric powder
1 tsp Garam Masala Powder
1 tsp Cumin Powder
1 tsp Green Cardamom Powder
1/2 tsp turmeric powder
1 tsp Garam Masala Powder
Pinch of kasoori Methi Powder
Green Chilli Paste
Salt to taste
3 tsp mustard oil
Stuffing
100gm minced chicken
1 medium sized onion, finely chopped
1 tsp ginger garlic, chopped
2 green chilli finely chopped
Salt to taste
3 tsp mustard oil
Stuffing
100gm minced chicken
1 medium sized onion, finely chopped
1 tsp ginger garlic, chopped
2 green chilli finely chopped
½ Tsp Red Chilli Powder
1/2 tsp cumin powder
4 tsp grated cheese
4 tsp coriander leaves finely chopped
1/2 tsp cumin powder
4 tsp grated cheese
4 tsp coriander leaves finely chopped
1tsp Lemon Juice
Salt to taste
Method Of Preparation
1) Wash the chicken breast and pat dry it.
2) Mix the lemon juice, Ginger & Garlic paste and 1/2 tsp salt and apply to the chicken breast and marinate for an hour.
3) For the stuffing, heat oil in a pan, add the chopped onions and sauté till it is translucent
4) Add the ginger garlic and green chilies sauté till the everything turns to golden in colour.
5) Add the minced chicken and fry for about 5 mins.
6) Add the rest of the stuffing ingredients to the mixture pan except cheese.
7) Remove from fire and then add the cheese.
8) Take the chicken breast, fill it with the stuffing.
Salt to taste
Method Of Preparation
1) Wash the chicken breast and pat dry it.
2) Mix the lemon juice, Ginger & Garlic paste and 1/2 tsp salt and apply to the chicken breast and marinate for an hour.
3) For the stuffing, heat oil in a pan, add the chopped onions and sauté till it is translucent
4) Add the ginger garlic and green chilies sauté till the everything turns to golden in colour.
5) Add the minced chicken and fry for about 5 mins.
6) Add the rest of the stuffing ingredients to the mixture pan except cheese.
7) Remove from fire and then add the cheese.
8) Take the chicken breast, fill it with the stuffing.
9) In a bowl Mix the marinated ingredients together
10) Fold the chicken breast and spread the marinade thickly over it.
11) Leave it for 3 hours.
12) Cook the chicken on Tandoor or Electrical griller
13) Apply 4 tsp oil and grill for another few mins
14) Serve hot with chutney and salad
10) Fold the chicken breast and spread the marinade thickly over it.
11) Leave it for 3 hours.
12) Cook the chicken on Tandoor or Electrical griller
13) Apply 4 tsp oil and grill for another few mins
14) Serve hot with chutney and salad
DUM BADAMI MURGH (Almond Chicken)
Ingredients:
200 Grams Chicken
100 Grams Almond Paste
1 Tbsp Ghee
2 Medium Onions
1 Tbsp Ginger Garlic Paste
2 Fresh Green Chilies
½ Tsp Kasoori Methi (Dry fenugreek leaves)
½ Tsp Cinnamon Powder
½ Tsp Green and Black Cardamom Powder
Pinch Star Anise Powder
1 Bay Leaf
½ Cup Fresh Thick Curd (Yogurt)
1 Tbsp Cream
A Pinch of Saffron
Salt to Taste
Cut and wash the chicken. Drain it dry. Cut the onions in Juliennes. Deep fry till golden brown. Marinate it with ginger and garlic paste, spices, brown onion, almond paste and curd and keep it aside.
In another utensil, heat the oil. Add the bay leaf to it and marinate the chicken. Cover it with a lid. It should be airtight. Cook it on a simmer flame for 20 to 25 minutes till well cooked. Finally add cream. Garnish with almond flakes. Serve hot. This dish goes best with Naan or Rumali Roti.
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