If you are a chicken lover, these are a few must try recipes for you! New Woman shares 3 delicious Punjabi chicken recipes that will make you go crazy!
Ingredients: For the marinade-800 g chicken, boneless, 2 tbsp ginger-garlic paste, juice of one lemon, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chilli powder, ½ cup curd, 1 cup yoghurt
Method: Marinate the boneless chicken with ginger-garlic paste, lemon juice, coriander powder, cumin powder, red chilli powder and curd. Mix well; make sure the marinade sticks properly to the chicken. Keep aside for half an hour; then add the yoghurt and mix again and marinate for 2-3 hours. Skewer the chicken pieces in a clay oven. Make sure you keep stirring and lower the heat when necessary or the pieces will stick to the bottom of the pan and eventually start burning. When the chicken gets tenderised and looks reddish orange, remove it from the skewer. Garnish with coriander leaves and ginger juliennes. Serve.
CHICKEN BANJARA KEBAB
Ingredients: 250 g chicken breast, boneless, 2 tbsp lemon juice, ½ tsp red chilli powder, 50 g fresh yoghurt, 2 tbsp grounded seeds powder, 2 tbsp ginger-garlic paste, 4 green chillies paste, 1 tsp cumin seeds powder, ½ tsp mustard seeds powder, ¼ tsp red-orange food colour, 2 tsp coriander powder, 2 tsp tandoori masala powder, 1 tbsp cilantro, chopped, 1 tbsp mint leaves, thinly chopped, 2 tbsp vegetable oil, salt to taste.
Method: Clean the chicken breast and cut into long pieces. Marinate with salt, lemon juice and red chilli powder and keep aside for 10 minutes. Combine yoghurt, grounded seeds powder and all the ingredients along with 1 tbsp oil. Mix well and add the chicken pieces and mix the marinade thoroughly. Cover the bowl and keep it in the refrigerator at least for an hour. Take it out after half an hour and arrange the pieces in the skewer. Divide the chicken into skewers. Place in the clay oven and grill for 30 minutes until the chicken turns brownish in colour. In between, keep checking the softness of the chicken with the help of a knife. Apply a little amount of oil, twice in between. Take out the chicken from the skewers and arrange them on a serving plate. Serve hot with spicy coriander or mint chutney.
CHICKEN PUNJABI GRAVY
Ingredients: 500 g chicken, cut into pieces, 250 g onion paste, 500 g tomato paste, 100 g ginger-garlic paste, ½ tsp red chilli powder, ½ tsp coriander powder, ½ tsp kasuri methi, ½ tsp garam masala, ¼ tsp subzi masala, 100 g fresh cream, coriander leaves, for garnish, ginger juliennes, for garnish, salt to taste
Method: Heat oil in a pan and add the onion, tomato and ginger-garlic pastes to it. Fry till it turns brownish in colour. Keep stirring in between. Then add the red chilli powder, coriander powder and kasuri methi and stir well. Then add the garam masala and subzi masala. Cook the gravy on low heat, then add the chicken pieces and cook on low heat. When done, add the fresh cream and garnish it with coriander leaves and ginger juliennes. Serve.