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Chicken – iFood Chef http://ifoodchef.com Sun, 17 Aug 2014 13:39:47 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.10 Cheesey chicken cutlet http://ifoodchef.com/cheesey-chicken-cutlet/ Tue, 12 Aug 2014 09:13:00 +0000 http://ifoodchef.com/?p=164 Ingredients –

Chicken mince.      – 1/2 kg

slice bread.             -3

boiled potato.       – 2

egg.                        -2

shredded  cheese.    -1 table sp

milk.                        -2 tea sp

green coriender.    -1 cup

green chilli.             -4 to 5

mint leaves.            -7 to -8

chilli flacks.           -1 tea sp

black paper.          -1 tea sp

roasted cumin powder.  -1 te sp

roasted crushed fennel seed.  -1 tea sp

roasted crushed  coriender seed.  -1 tea sp

garam masala.         -1/2 tea sp

garlic paste.              -1 tea sp

salt.                           -according to taste

oil for frying



take a larg bowl and mix the chicken  mince and boiled potato properly with your hands

then soak the slice breads for a while, till it became more soft, squeeze it and mix it also in the chicken mixture.

now a add the herbs and spices,coriender , mint leaves, black paper,chilli flacks,fennel seed,coreiender seed, cumin powder, salt, shredded cheese,two tea spoon milk, garlic paste,garam masala.

chop the green chilli and add them too.

mix all the ingredients with chicken very well, so that all things tastes could mix with each other properly.

Now take a other bowl, break the eggs in this and sepreat the egg yokes from egg white.

whisk it with a whisker properly.

heat the pan ( kadhai ) on high flame,pour into the oil for deep frying.

make the cutlets of  batter, in shape which you want, – oval,round, long or patty.

dip them in egg white and fry in the oil.


ophtion –

You can use, all purpose flore ( maida ), bread crumbs, or rice floure  also, instead of egg.

serve hot with pudina ki chatni, or tomato suoce.

Hyderabadi Chicken Fry http://ifoodchef.com/hyderabadi-chicken-fry/ Tue, 26 Jun 2012 03:41:16 +0000 http://ifoodchef.com/?p=49 Chicken fry is the very popular Indian Food Dish of people all over the world. Hyderabadi chicken fry is a bit different from North Indian Chicken fry.


  • Chicken – 400gm(preferably chicken breast)
  • Ginger – 1/2″
  • Garlic – 10 flakes
  • Turmeric powder – 1/2 tsp
  • Redchilly powder – 2 tsp
  • Green chillies – 7(cut into 2 pieces)curd – 1 cup(thick)
  • Red colour – 1/8 tsp
  • Curry leaves -5 sprigs
  • Refined cooking oil – 50 ml
  • Salt to taste
  • Coriander leaves – 1 tbsp(optional), mint leaves – 1 tsp(optional)
  • Lemon – 1(optional)

Method of Preparation

  • Cut chicken into 1″ pieces, wash and strain using a colander
  • Grind garlic and ginger to a fine paste with little water
  • Add ginger-garlic paste, salt to taste, red chilly powder, turmeric powder and colour to the chicken pieces, mix well and marinate for 2-3 hrs in the refrigerator
  • Heat oil in a kadhai, fry chicken pieces on low flame until it is done well, drain and keep aside
  • Add curryleaves, mint leaves(1 tsp, optional) and green chillies to the left over oil(if any or add 1 tbsp), saute till it is fragrant
  • Reduce heat to the simmering point, stir in curd(beaten well with little water) and cook for few seconds
  • Add fried chicken and cook till all curd dries up and coated well on the chicken pieces
  • Garnish it with finely chopped coriander leaves and lime pieces
  • Serve it hot with fried rice or with anything of your choice
Chicken Tikka Masala http://ifoodchef.com/chicken-tikka-masala/ Tue, 26 Jun 2012 02:39:03 +0000 http://ifoodchef.com/?p=32 The word Tikka means bits, piecces or chunks. Chicken Tikka is an easy-to-cook dish in which chicken chunks are marinated in special spices and then grilled on skewers. This is one of India’s most popular dishes. Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy dish.


  •     1 cup fresh yoghurt (should not be sour)
  •     1 cup finely chopped fresh coriander leaves
  •     2 tbsps ginger paste
  •     3 tbsps garlic paste
  •     3-4 tbsps garam masala
  •     6 peppercorns/ 2 dry red chillies
  •     3 tbsps lime/ lemon juice
  •     1/2 tsp orange food coloring
  •     1 kg chicken (breast or thigh) skinless and cut into 2″ chunks
  •     1 large onion cut into very thin rings
  •     Lime/ Lemon wedges to garnish
  •     1 tsp Chaat Masala (available at most Indian groceries)


  • Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
  • Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
  • Thread the chicken onto skewers and keep ready.
  • Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
  • Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
  • Remove from skewers and put the chicken in a plate.
  • Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
  • Garnish the Chicken Tikka with these onion rings and serve.


Indian Chicken Biryani Dish http://ifoodchef.com/indian-chicken-biryani/ Sat, 26 May 2012 04:33:30 +0000 http://ifoodchef.com/?p=19 This is a delicious Indian rice, chicken dish which is often reserved for very special occasions such as weddings, parties, or holidays. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Desi Ghee can be used in place of vegetable oil to yield a more authentic taste.


  • 4 tablespoons vegetable oil
  • 4 small potatoes, peeled and halved
  • 2 large onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 medium tomatoes, peeled and chopped
  • 2 tablespoons plain yogurt
  • 2 tablespoons chopped fresh mint leaves
  • 1/2 teaspoon ground cardamom
  • 1 (2 inch) piece cinnamon stick
  • 3 pounds boneless, skinless chicken pieces cut into chunks
  • 2 1/2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 pinch powdered saffron
  • 5 pods cardamom
  • 3 whole cloves
  • 1 (1 inch) piece cinnamon stick
  • 1/2 teaspoon ground ginger
  • 1 pound basmati rice
  • 4 cups chicken stock
  • 1 1/2 teaspoons salt



In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

Wash rice well and drain in colander for at least 30 minutes.

In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Indian Achari Chicken Curry Recipe http://ifoodchef.com/indian-achari-chicken-curry-recipe/ Sat, 26 May 2012 02:24:10 +0000 http://ifoodchef.com/?p=5



How to make it

  • Slit the green chilies and soak them in thelemon juice. Keep aside.
  • Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
  • Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
  • Add ginger-garlic paste and haldi…roast well.
  • Now put in the chicken pieces and roast on high flame till well browned.
  • On high flame, add yogurt and fry well, but gently…don’t want to debone the chicken!
  • Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
  • Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste…and cook covered, on simmer for about 30 mins. Stir once in a while.
  • Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
  • Serve with naan roti or basmati rice, and a veggie side-dish.
  • Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy.