Lots of Chicken Recipes..

DRY ROASTED CHICKEN
for 1 kg chicken
1- Cut chicken in big pieces and make cut on them with sharp knife.
2- Marinate chicken with ½ cup of white vinegar and salt and keep it aside.
3- Dry roast 1 tsp jeera and crush it to make a coarse powder.
Make a thick paste of 11gm ginger, 50 gm garlic, 150 gm coreinder leaves, 50 gm mint leaves, 10 green chillies , 25 gm garam masala powder and ½ tsp black pepper.
4- Apply this paste thoroughly over the chicken pieces and leave it for ½ hour.
5- Heat oil in a wok, put chicken along with the paste and dry roast it for 10 to 15 minutes. Then add 1 cup of water and salt to taste and cook it with covered lid for 10 minutes on medium fire. Now take out all the pieces of chicken from the wok and put them on a plate. Reduce the curry to almost sauce like consistency and pour this curry over chicken. Sprinkle little jeera powder. Serve it with onion rings and green chutney.


HANDI MURG ( CHICKEN KORMA)

for 1 kg chicken
Chop 3 big onions and deep fry it till brown. Spread this onion on a plate when cold then make a coarse paste in a mixie or crush it with your hands.
We will use the same oil used for frying onions, when medium hot put 2 tbsp dhania powder in it and immediately put 100gm ginger+garlic paste in it and bhuno fry for 2 minutes. Add whole garam masala ( javitri and ilaichi is a must) in it and fry. Now we will add chicken to it and fry a little and put 250 gm whipped curd in it also put 1tsp red chilly powder and mix. Now add onion paste and 1tsp garam masala powder, 1tsp pepper powder, ½ tsp javitry+ilaichi powder, 1tbsp lemon juice, ½ tsp kevda (rose water) and water. Now we will put it on dum for 10 minutes. Garnish with chopped dhania and mint leaves.

Chicken recipes from Goa!!!!!!!!
Chicken Xacuti

Ingredients:
1 large chicken (1 ¼ kg)
salt to taste
one cup grated coconut and 1 tbsp fresh, diced coconut
1 ½ tbsp coriander seeds
1 dessertspoon cumin seeds
1 tbsp poppy seeds
1 tsp turmeric seeds
8 red dried chillies
1 tsp grated nutmeg
6 star aniseed
2 tsps fennel seeds
1/3 cup oil
2 large onions, chopped fine
6 green chillies, chopped fine
2 tbsp tamarind pulp
3 cups water

Method:
Wash, clean and joined the chicken, and then each piece into two. Apply salt and keep aside. In a flat/ griddle, on medium heat brown the grated coconut, and all the spices except the nutmeg, green chillies and diced coconut. You will get a strong fragrance when the spices are done (approx. 3 -5 mins.). Remove from heat and grind this mixture of roasted spices to a paste in the blender/grinder. Heat oil in a pan on medium heat and saute all the ground spices along with the green chillies, and 1 large onion chopped fine. Add the chicken pieces, diced coconut, nutmeg and salt to taste along with the tamarind pulp. Lower the flame and add the water gradually, stir cooking, as you do so in an open pan. After 15 minutes, raise the flame and shake the pan gently. The oil will rise to the top. Remove from fire.



Galinha Cafreal
(chicken marinated and fried)

Background:
Galinha is Portuguese for chicken. This recipe is believed to have originated from Africa. It basically means "grilled chicken", although in Goa it is fried instead of being grilled.

Ingredients:
1 large chicken (1 ¼ kg) jointed
6 green chillies/peppers
1 ¼ inch piece ginger
10 cloves garlic
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp garam masala
1 tbsp lemon juice
3 tbsp oil
2 medium onions, chopped fine
4 large tomatoes, halved
6 medium potatoes, boiled, halved

Method:
Grind to a fine paste, the ginger, garlic and all the spices in the lemon juice, including the green chillies/peppers and half chopped onions, adding salt to taste. Joint the chicken and apply the ground spices to the chicken pieces. Marinate the chicken for 2 hours. Heat oil in a pan on medium flame and saute the rest of the chopped onion. Fry the chicken pieces, turning them over both the sides till the pieces are browned and cooked (approx. 20 mins). In a separate pan, heat 1 tbsp oil and fry potatoes and then very lightly the halved tomatoes. Serve the chicken with the fried potatoes and tomato


Galinha com Coentro
(chicken with coriander)

Ingredients:
2 chickens
100 gm coriander leaves
80 gm ginger
80 gm garlic
4 green chillies
10 gm hot masala (cloves, cinnamon, cardamom, peppercorn & cumin seeds)
½ tsp turmeric powder
15 gm cashew nut paste
Oil to fry
Salt to taste
1 ½ tbsp lemon juice

Method:
Clean, remove skin and de-bone the chicken and cut into eight pieces. Marinate the chicken with salt, lemon juice and turmeric powder and keep aside. Grind the spice and other ingredients together to a fine paste. Rub the chicken with ground paste. Keep it at least one hour for marination. Heat oil and quickly fry the chicken on both sides, thereby sealing in its juice. Do not over fry. Add remaining ingredients and cook for 3 to 4 minutes. Add salt to taste. Remove and serve in its own pan juice. Serve with local bread/garlic fried rice.

Goan Chicken Fry

Ingredients:
1 chicken (750 g)
3 level teaspoons salt
1 sour lime
35 small dry red chillies and 2 green chillies
4 peppercorns
25 flakes garlic
4 inch piece ginger
sufficient oil to deep fry the chicken

Method:
Apply salt and sour lime juice to the chicken.
The chicken may be cut into pieces if desired.
Grind all the chillies, peppercorns, garlic, ginger to a fine paste
and apply onto the chicken. Allow it to marinade for 7 to 8 hours.
Deep fry and serve hot with a salad.