Chicken Angara Ingredients

• 1 chicken cut into medium pcs.
• 1 tbsp ginger garlic paste
• 1 tbsp green chilli paste
• 1 tsp turmeric powder
• 250 gm curd
• salt to taste
• Marinate the chicken with the above masala for 2 hrs.
• Puree of 4 big tomatoes
• Fry 4 onoins and grind it with the tomato puree.
• 1 cup fresh cream
• whole garam masala
• 1 tsp black pepper

How to make Chicken Recipe

• Take oil in a pan,add whole garam masala fry till turns pinkish.
• Add the chicken saute it.Cook half.
• Add onion puree mixture,saute properly.
• Let the chicken cook till tender.
• Add fresh cream.
• Cook till oil floats on the gravy.
• Sprinkle coriander leaves and serve hot with naan.

Chicken Cutlets Ingredients:

• Chicken mince 1/2 kg
• Barley 1/2 tbsp wash, soak and grind
• Oats 1 cup
• Onions 2 medium, ground
• Ginger 1 tbsp, chopped fine
• Garlic paste 1 tbsp
• Garam masala 1 tsp
• Black pepper 1/2 tbsp, crushed
• Green chillies 1 tbsp, ground
• Sesame seeds 2 tbsp, roasted
• Eggs 2
• Lemon juice 2 tbsp
• Salt to taste
• Gram flour (besan) pinch
• Oil for deep frying

How to make Chicken Cutlets

• Add all the ingredients except oil to mince, mix thoroughly and leave for ½ hour.
• Make small oval cutlets, heat oil and fry them, remove when golden brown and drain on absorbent kitchen paper.
• Immediately sprinkle the cutlets with a pinch of gram flour.
• Serve with naan and tomato sauce.

Prep Time: 10 Mins
Cook Time: 10 Mins
Serves: 6

Chicken Shashlik Ingredients:

• Boneless chicken breast 1.5-2 lbs.
• Red onions 2
• Bell pepper 2 large
• Tomatoes 4 large
• Red chili powder 1 tbsp.
• Salt 1 tbsp.
• Crushed garlic 2 tbsp
• Crushed ginger 1 tbsp
• Corriander powder 1 tbsp
• Cumin powder 1 tbsp
• Lemon Juice 2 tbsp.
• Soy sauce 1/2 cup.
• Yogurt 1/2 cup

How to make Chicken Shashlik

Prepare marinade:

• In a large bowl, combine yogurt, soy sauce, lemon juice, red chili powder, salt, crushed garlic, crushed ginger, corriander, and cumin – and mix well
• Cut bonless chicken breast into squares (roughly 2 inches x 2 inches)
• Add chicken to the marinade and set aside for 1 to 2 hours
• Cut onions into four pieces each
• Cut tomatoes into four pieces each
• Cut bell pepper into square slices (remove the seeds)
• Preheat oven to 450 degrees
• Remove chicken cubes from marinade and put in a baking pan
• Cover with foil and bake for 30 minutes
• Check to see if chicken juice is running clear – if not, bake for additional 15 minutes
• Remove foil, add tomatoes, onions, and bell pepper and broil on low heat for 15 minutes (or longer if desired) to brown the chicken and dry excess water
• Serve with steamed or brown rice, naan, or garlic bread.

Ingredients

• 2 tablespoons chopped Italian flat leaf parsley
• 2 teaspoons fresh rosemary, minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon dried sage
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup balsamic vinegar
• salt and pepper to taste
• 1 1/2 pounds skinless, boneless chicken breasts

How to make Grilled Chicken with Herbs

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.