CHICKEN STEW..... easy to coook n full of tasteeeee.....

my father in law used to make this yummy stew n i ve learned from him :) Ingredients: 1200 grams chicken 6 medium sliced onions 3 tbsp chopped ginger and garlic (don't use paste) 5 medium chopped tomatoes whole garam masala(9-10 peppercorns, 8-9 cloves, 4-5 cinnamon sticks, 3 black ca rdamoms, 5-6(or more) whole red chillli 5-6 large green chillies whole 1 tspp haldi/turmeric powder salt to taste oil 1 cup Now come towards the eassyyyyy method :D that is take a casserole and throw in a llllll the above ingredients together and put it on the fire on high flame.....w hen it starts bubbling turn the heat to medium n cook it uncovered for about 20 mints or until the water dries up but during these 20 mints you ll have to stir with a spoon intermittently to avoid burning from the bottom (do not add extra w ater as onion leaves its own water)....add green chillies n fry it on high heat until oil separates....garnish with chop

HARA MASALA CHICKEN.......yummm...made this with matar pulao :) 2 medium onions,thinly sliced 200g yogurt a bunch of fresh coriander/100 g coriander leaves 100g fat green mild chillies (about 6 large ones) 1 tsp cumin seeds 4-5 cloves 6-8 whole black pepper 2 large cardamom 1 tsp ginger garlic paste 500-750 g chicken pieces salt 1/4 cup oil 1 tbsp julienne's ginger i also added some red chilli flakes (optional) Heat the oil in a pan over medium heat. Add the sliced onions and fry till golden brown. Remove onion from the oil and put in blender or food processor. Cut off the stalk ends of the chillies, chop them into rough pieces and put them in blender. Pick the leaves off the coriander and drop them into the blender. Add yogurt and blend to a puree. Add the chicken to the oil.

Increase the heat to between medium and high and fry the chicken for 5 minutes. Add ginger and garlic paste, cumin seeds, cloves, black pepper and cardamom. Stir in yogurt mixture, ginger and salt. Add 1/2 cup water and cook until chicken is done. and oil comes at the top.....s erve with naans or rice :) with Farha Saqib Siddiqui, Neera Verma, Sumaiah Navee d, AmBz ChouDhry and Niharika Agarwal. Like Share

CHICKEN WITH ONIONS N CAPSICUMS IN RICH TOMATO SAUCE.......it's sooooo yummm wit h plain rice :)))......recipe raat ko insh ALLAH :) take 1/2kg boneless chicken (cut in to cubes)...marinate it with 3 tbsp yoghurt, 5tbsp ketchup,red chilli powder to taste,salt,3 tomatoes roughly chopped (not sm all size chopped,cut in big cubes),2 big onions (cut in to quarter pcs),crushed corriander seeds 1 1/2 tsp.let it marinate for atleast 3 to 4 hrs...........now heat oil in a pan,add marinated chicken....n cook on medium to high heat until c hicken tender n oil starts cuming out.dun add water....during the last 5 min of cooking,add 1large capsicum (cut in to big chunks).n cook just for 5 min after a dding capsicum otherwise it will loose it's crunch.....adjust salt if less....se rve with plain rice :)

Recipe Ingredients 1 kg Liver 4 Green chilies 1/2 bunch Coriander leaves 1/2 cup Oil 250 gm Tomatoes 250 gm Yogurt 1 tsp All spice powder 1 tsp Cumin seeds 1 tsp Mustard seeds 1 tbsp Ginger garlic paste 1 tbsp Crushed red pepper 1 tbsp Dry fenugreek leaves 4 tbsp Lemon juice to taste Salt Ingredients for Sour Salad 1 Onion 1 Tomato 2 Green chilies. 2 tbsp Mint leaves 2 tbsp Lemon juice. 4 tbsp Tomato ketchup to taste Salt. Recipe Method Heat 1/2 cup oil in pan, add 1 tbsp ginger garlic paste and fry. Now add 1 tbsp dry fenugreek leaves, 1 tbsp crushed red pepper, 1 tsp cumin seeds and salt to t aste. Fry well. Now add 250 gm chopped tomatoes and 250 gm whipped yogurt. Fry w ell and high flame. Add 1 kg liver cubes with 4 chopped green chilies. Fry well on high flame till water dries. Lastly add 1 tsp all spice powder, 1/2 bunch of chopped coriander leaves and 4 tbsp lemon juice. Turn the flame off and serve ho t with Chapati.

Ingredients Onions 1 lb Liver 2 lb Chilli powder 1 tsp Fresh garam masala 2 tsp Tomatoes 1 lb Cloves garlic 8 Curd or yogurt 1/4 pint Turmeric powder 2 tsp Ghee 3 tbsp Coriander leaves 1 bunch Ginger 1 inch piece Green chillies 4 Salt to taste Buy These Ingredients Now Cooking Directions Wash the liver and cut into medium sized pieces. Cut onions into thick slices and cut tomatoes into 8 pieces each. Place a large saucepan on the fire and warm the ghee. Add onions, tomatoes and turmeric and fry till reddish brown.

Put in chopped ginger, garlic and green chilies and fry for a few minutes more. Add liver pieces and fry till nicely browned. Add curd and the remaining spices and cook on low heat till the liver is tender and the ghee floats to the top. Sprinkle with a little water if necessary. Garnish with chopped coriander leaves. Serve with hot tandeoori rotis.

liver masala Ingredients Liver/Kaleji 1/2 kg Tomatoes 2 Onions medium 2 Green chillies 4 Ginger garlic paste 1 tbsp Yogurt 2-3 tbsp Coriander leaves bunch 1/2 Whole Cumin seed (roasted and crushed) 1-1/2 Red chilli powder 1-1/2 tsp Salt 1/2 tsp All spices powder 1 tsp Oil 1/2 cup Fenugreek leaves 2 tsp Buy These Ingredients Now Cooking Directions Heat oil in karahi/wok, add onions and fry till brown. Add liver and fry further, cover with lid and let it cook till the smell of the meat lessens. When the liver dries up add tomatoes, yogurt, red chilli, salt, cumin seed and 4 -5 green chillies (whole) . Fry well add all remaining spice powders and fenugreek leaves, mix well. Serve with naan or chapaties. haramasla chckn handi Recipe Ingredients Chicken kg Yogurt 250 gm Lemon juice cup Turmeric 1 tsp Cumin seeds 2 tsp Onions 2 Green chilies 10 Ginger 1 piece Garlic 4 cloves All spice powder 1 tsp Fenugreek leaves2 tbsp Salt 1 tsp Butter 50 gm Oil cup Recipe Method Blend 2 onions, 250 gm yogurt, cup lemon juice, 1 tsp turmeric, 2tsp cumin seeds , 10 green chilies, ginger, garlic, all spice powder and salt together in a blen der and make a paste. Heat cup oil and add in kg chicken. Cook it till it is gol den. Add in the blended mixture. Cook it for 15 minutes and cover the pan. When the chicken tenders add in 2 tbsp dry fenugreek leaves. Add in 50 gm butter and close the flame.