Murg mazedaar

Try these delectable chicken dishes at home that are easy to make and fit for any occasion

Millet Chicken Biryani Ingredients

Whole garam masala, 5 gm Onion, 75 gm Green chillies, 15 gm Coriander leaves,10 gm Tomato, 50 gm Ginger garlic paste, 1tbs Curd, 50 ml Chicken, 150 gm Chilly powder, 15 gm Coriander powder, 10 gm Turmeric powder, 5 gm Mint leaves, 10 gm Foxtail millet, 100 gm Oil or ghee, 75 ml

Method Boil Foxtail millet to 75 per cent and keep aside. In a pot add oil or ghee, then add whole garam masala, onion and fry it till golden brown, then add ginger garlic paste, sauté for a while and add tomatoes and all the dry powder masala. Add cut chicken and cook with masala, add coriander , mint leaves and salt. Once the chicken is cooked around 80 to 85 per cent then slowly mix the boiled foxtail millet and cook 10 to 12 min on slow flame. Then keep it in dum for about 20 minutes. Remove from the dum and garnish with chopped coriander leaves.

Recipe courtesy: Chef Soundararajan, Corporate Executive Chef, Mahindra Holidays & Resorts India Ltd.

Hanky Shanky Korma Ingredients Chicken drumstick, 1 kg Ginger garlic paste, 1 tsp Salt to taste Ghee, 3 tbsp Whole garam masala, 1 tbsp Fried onions paste, 3 large onions Poppy seeds (khuskhus/posto) soaked and ground, 2 tbsp Cashew nuts soaked and ground, 100 gm Yogurt, 1 cup Cardamom powder, 1 tsp Red chilly powder, 1 tbsp Garam masala powder, 2 tsp Coriander powder, 1 tbsp Green chillies slit, 2-3 Fresh cooking cream, 1/4 cup Fresh coriander leaves chopped, a few sprigs

Method Marinate chicken in ginger garlic paste and salt and keep for half an hour. Heat the ghee in a kadai and add whole garam masala. When the masala begin to change colour, add ginger garlic paste and sauté till light brown. Add Yogurt, fried onion paste, cashew nut paste, poppy seeds paste and sauté till fat separates. Add the chicken pieces, and stir well till masala coats the chicken. Add the cardamom powder, red chilly powder, garam masala powder, coriander powder and slit green chillies and stir well. Add two cups chicken stock or water and bring it to boil. Adjust salt. Cover and cook for fifteen to twenty minutes or till chicken is done. In the end add cream and stir well. Serve hot, garnished with the remaining cream and chopped coriander leaves.

Recipe courtesy: Gaylord, Mumbai