Look Beyond Butter Chicken and Try Something New! Our Pick of the Top 6 Indian Chicken Recipes to Try in 2019

Procedure:

• First, wash the rice until it runs clean and soaks it for about 30-35 minutes.
• Next, take a large pot and add the water to it.
• Add all the whole masalas to it and bring the water to a boil.
• When you see a few bubbles in the water, add the soaked rice and salt into it.
• Cook the rice for about 6 - 7 minutes or until it is al dente. Drain it in a colander and set it aside.

• Wash the chicken pieces with water and strain the chicken completely.
• Rub it with a little lemon juice and add ginger garlic paste into it.
• Add salt, red chilli powder, and turmeric powder. Mix well and keep aside.
• In a blender, add the coriander leaves, mint leaves, the green chillies, a pinch of salt and make a green paste.
• Rub it onto the chicken pieces.
• Add all the whole spices and give it a good mix.
• Next, add the onions and yogurt to the mixture and mix again.
• Add oil and mix again.
• Add the powdered spices and lemon juice and mix.
• Check if the salt is sufficient and add if required.
• Once everything is perfect, keep it inside the fridge for about an hour.

• Take a medium-size cooking pot and add some oil to the base.
• Take some of the marinated chicken and spread it evenly over it.
• Next, add some of the rice and spread it over the marinade.
• Repeat the layering
• On top add all the ingredients that we mentioned for the dum.
• Next, make a little dough with atta and seal the lid of the cooking pot tightly with it.
• On a stove top, you can either put the cooking pot directly onto the flame or heat a tava and put the pot on it.
• Cook biryani on a medium flame for about 20-30 minutes.

Serves: Four people

Procedure:

• Wash the chicken. Pat it dry and leave it to dry completely.
• Add all the dry and wet ingredients to the chicken and mix it well.
• Check for taste and once it tastes fine, keep it in the fridge for at least 4 hours or overnight. The longer it stays, the better it absorbs the flavour.
• Soak your wooden skewers in some water for a while and then layer your chicken cubes and onions alternatively.
• Preheat the oven to 240 degrees Celsius and grill your kebabs for about 15 minutes. Flip sides and grill for another 15 minutes.
• Serve them with your favourite chutney.

Procedure

• You can either boil and use the minced chicken or use it as it is. Add all the ingredients together and mix well.
• Make a nice batter and roll them into small balls and then make patties out of them.
• Remember not to use any water to make the chicken dough.
• Heat the pan with some oil and place the patties to pan fry them.
• Serve the chicken cutlets with some ketchup or chutney.
• Makes about 15 cutlets.

Procedure

• Start by washing the chicken pieces and making 3-4 deep slits on each of the chicken pieces using a knife.
• Next, marinate the chicken in a big mixing bowl with ginger garlic paste, the whipped yogurt, and powdered spices like red chilli powder, turmeric powder, 2 tablespoon mustard oil, and a little salt. Keep this aside for at least 3-4 hours.
• Next, heat about 3 tablespoons of mustard oil in a thick bottomed cooking pan (a kadhai). Once the oil is hot, put in all the whole spices. Allow the whole spices to splutter and release their aroma.
• Then add the sugar, allow it to caramelize, and then add the sliced onions. Fry till they are golden brown in colour.
• Next, add the marinated chicken. Fry it for a while and then add the marinade mixture. Give it a good mix and cook over a low flame, covered, till the masala comes together and is almost cooked.
• Continue to cook till the chicken is tender and the gravy is of a coating consistency.

Serves 4 to 6 people

Procedure

• Marinate the chicken pieces with turmeric powder and salt and keep it aside for 30 minutes.
• Dry roast the cumin seeds, desiccated coconut, and the sesame seeds until it turns brown. Allow them to cool.
• Roast the large onion on direct flame and let it cool down.
• Take 2 tbsp Oil in a large pan and add finely chopped onion to it. Fry till they become tender.
• Next, add chicken pieces and cook it covered for 5 minutes.
• After about 5 minutes, add 2 cups of hot water and cook until it is almost done.
• Next, peel off the skin of the roasted onion and cut them into large cubes.
• Take all the roasted Ingredients in a grinder along with ginger-garlic, fresh coriander and grind them into a fine paste.
• When the chicken is almost done, remove the fleshy pieces in another plate for Chicken Dry/Sukka.
• The less fleshy chicken pieces will be used to make Chicken Gravy/Rassa.
• Add 3 cups of hot water, 4 tsp red chilli powder, salt as per taste and ⅓ of Masala Paste.
• Cook the Chicken Gravy/Rassa on medium flame until one boil.
• For Chicken Dry/Sukka, take 2 tbsp oil in a pan.
• Add 2 medium sized onion sliced lengthwise to the pan and fry until it becomes tender.
• Add the remaining masala paste, 3 tsp red chilli powder and mix them well.
• Roast the masala paste for 3-4 minutes. Add remaining chicken pieces, salt as per taste and 2 cups of hot water and let the gravy simmer for 3-4 minutes on low flame.
• After 3-4 minutes, when it becomes thick, turn off the flame.
• Enjoy Gavthi Kombdi Rassa with steamed rice.

Serves 2-3 people

Procedure

• Heat a medium saucepan or skillet over medium-high heat. Add the butter and oil.
• Once hot, add the onions and cook onions until lightly golden.
• Next, add the ginger and garlic and cook for 30 seconds. Ensure that it doesn’t burn.
• Next, add the chicken, tomato paste, and all the spices. Cook until everything is cooked through.
• In the next step, add the cream and simmer for a bit. Stir the gravy occasionally.
• Enjoy it with rice, roti, or naan.