CHICKEN DAHI DHUAN KA....

Ingerdients:

       1: Chicken 1kg

2: Yogurt /Dahi1 1/2 cup

3: Onions 2 large; 1- finely chopped, & other sliced in thick rings. 

4: Coriander powder 1tbs

5: Salt 1 tsp

6: Turmeric 1/2 tsp

7: Red chilli powder 1 tsp

8: Cumin seeds 1 tsp

9: Ginger and garlic paste1tbs

10: Mint 1/2 cup

11: Garam masala 1 tsp

12: Green chilli 2 to 3

13: Coal

14: Oil 1/2 cup

Recipe:

                     

1: marinate the chicken with 2 tbs of yogurt and keep aside covered for 10 to 15 minutes.

2: heat the oil add onions, ginger & garlic paste fry on high flame till onion gets light golden colour.

3: Add cumin seeds, chicken and cook on high flame till the chicken changes colour.

4: Now add salt, red chilli, coriander powder, garam masala, turmeric, 1 cup yogurt mix well cover and cook till the oil comes on the surface on medium flame, then add 1tbs mint leaves .

5: preheat the oven @ 200 C  for 15 minutes.

6: make the coal red hot.

7: place the cooked chicken in a oven proof dish top it with the remaining yogurt, onion rings, mint, green chilli, then place a the heated coal in middle over piece, cover the dish. Keep it for some time till the smoke settles in the dish. 

8: then place the dish in the oven and bake for 15 minutes.

Ready to serve.

CHICKEN ACHARI / ACHARI CHICKEN / MURG ACHARI

• INGREDIENTS
• Chicken 2KG
• Onions 2 large
• Tomatoes 3 large
• Ginger 3inch piece
• Garlic 10/15 pieces
• Coriander seeds (dhania seeds) 1/2 tbs - lightly crushed
• Cumin seeds (zeera) 1/2 tbs - lightly crushed
• Fennel seeds (Saunf) 1/2 tbs - lightly crushed
• Nigella seeds (kalonji) 1tsp
• Mustard seeds (rai dana) 1tsp
• Fenugreek seeds (methi dana) 1/2 tsp
• Salt 1 & 1/2 tsp
• Red chilli powder 1tsp heeped
• Turmeric powder (haldi) 1/2 tsp heeped
• Yogurt THICK (dahi) 1cup
• Oil 1cup
• Green chillies 3 to 4 (whole)
• Chaat masala 3tbs
• Lemon juice 4tbs
• 
  
• RECIPE
• 
  
  1. Grind onion to a thick paste and grind tomatoes and curd together and make a 
  2. separate paste as well.
  3. Mix the lemon juice and chaat masala to make a thick paste, slit open the 
  4. green chillies and stuff the mix in the chillies and keep it aside.
  5. Corsely crush the dry masalas (Coriander seeds, cumin seeds, fennel seeds, 
  6. Mustard seeds and fenugreek seeds seperately).
  7. In a pan, add oil and add the onion paste to it and wait till the onion changes 
  8. its colour, though it wont change much. once the onion paste starts changing 
  9. its colour add chicken into it along with ginger-garlic paste. 
  10. Fry the chicken till it changes colour to somewhat golden.
  11. Keep the flame high through out.
  12. Once chicken has changed its colour, add salt, turmeric powder and red chilli powder. 
  13. Mix it
  14. Now add the grinder tomato-curd paste to the meat and mix well. 
  15. Wait for the curry to boil.
  16. Add the dry crushed masalas to chicken (Coriander seeds, cumin seeds, fennel seeds, 
  17. mustard seeds, fenugreek seeds and nigella seeds < this should not be crushed). Mix well.
  
  
  18. Once the curry comes to a boil turn the flame to low to medium and cook chicken 
  19. till tenders and water is completely dried.
  20. Once water is dried and meat is cooked, add the stuffed green chillies and simmer for 
  21. 4mins on low flame and serve hot.
  22. Enjoi it....