Recipes????

Question

What are the best recipes for chicken biriani and chicken tikka? 10 pts for best recipe. Thanks in advance

Answer 1

CHICKEN BIRIANI:

Ingredients
A)
6 chicken legs, skinned and cut up (keep the bones) or
2 lbs beef, boiled for 1 hour
1/2 cup plain yogurt
2 tsp ginger
2 tsp garlic
1 tsp salt
1 tsp black pepper
1/2 tsp turmeric

B)
3-4 tbsp oil
1 can tomato paste
1 large tomato, chopped
3 green onions, chopped
1/2 medium green pepper, chopped
2 tbsp lemon juice

C)
2 1/2 cups basmati rice, washed
7 cups water
2 tbsp salt

D)
2 tbsp oil
3 cloves
1 cinnamon stick
4 peppercorns
1 tsp jeera seeds

Instructions


A) Mix these together and cook, covered, in a medium pot until the chicken is done.


B) Heat oil in a frying pan. Add above ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala and 1 cup fried onions. Salt and 1 tsp chilli powder can be added also if desired.

C) Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a Corningware pot.


D) In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeera seeds. When slightly brown pour over rice. Make a layered dish of rice-meat-rice-meat. Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 190C.


Method
Grind cumin seeds, red chillies, pepercorns, cardamom seeds, cinnamon and black mustard seeds in a grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside.

Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn the heat off). Add 2-3 table- spoons oof water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.)

Dry off the chicken chunks with a paper towel and remove large pieces of fat, if any.

Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste.

Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the chicken chunks, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. When all the chicken has been removed from the pot put the ginger-garlic paste in the same pot. Turn down the heat to medium. Stir the paste for another few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the chicken, any juices that may have accumulated as well as the vindaloo paste and 225 ml (8 fl oz) water. Bring to a boil. Cover and simmer gently for an hour or so, until the chicken is tender. Stir occasionally meanwhile.


CHICKEN TIKKA:

Ingredients
Part I.
2 lbs. boneless chicken breast
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oil
Melted margarine (for basting)
Part II.
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
2 t. cloves
8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned
honey to taste


Method
Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

Answer 2

Chicken Tikka:
800 g lean chicken breasts, skinned
4 cloves garlic, crushed
4 pieces ginger, finely grated
4 teaspoons yoghurt
2 teaspoons salt
4 green chilies, finely chopped
6 teaspoons tandoori paste
4 tablespoons olive oil
3-5 fresh coriander leaves, finely chopped (to garnish)
3-5 chopped tomatoes, to garnish

Wash the chicken and cut it into 3 cms long pcs.
Place in a large bowl.
Add in all the ingredients, other than the oil.
Mix well.
Keep aside for 3 hours.
Pan-fry the chicken with olive oil for 5 minutes on moderate flame.
Cook in a pre-heated oven at 200C for 25 minutes or until tender.
Garnish with tomato wedges and corriander leaves.
Serve hot.
ENJOY!