Indian recipes of chicken without gravy?

can u tell me some yummy indian recipes of chicken that also should be without any gravy?Indian recipes of chicken without gravy?
I'm vegetarian.Indian recipes of chicken without gravy?
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Spicy Indian Grilled Chicken





Contrary to many Indian dishes, this comes together quickly. Great on the grill for a change.





Time Duration: 15 min 15 min prep





Marinade paste


1 tablespoon black pepper, coarse grind


1 tablespoon paprika


1/2 teaspoon cayenne pepper or chipotle peppers


1 tablespoon garam masala


2 teaspoons ground cumin


2 teaspoons oregano


1 1/4 teaspoons salt


1 garlic clove, minced


3 tablespoons vegetable oil


2 tablespoons lemon juice


2 tablespoons plain yogurt


Chicken - 3-4 lbs chicken pieces





Recipes


1.Combine all marinade ingredients well.


2. Coat chicken pieces in marinade paste.


3. Marinate from 1 hour, or up to overnight in the refrigerator.


4. Grill over medium coals until browned, about 15 minutes each side.
Serves: 4


Cooking time (approx.): 15 minutes


Style: North Indian (Mughlai) Non-Vegetarian





1 medium (about 800 grams) chicken cleaned and skinned


1 cup(s) yoghurt well beaten


1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders


4 whole red chilli(es) made into a paste with a little water


1 tablespoon(s) each of ginger and garlic pastes


2 tablespoon(s) lemon juice


2 tablespoon(s) oil


butter for basting


salt to taste


finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing





Make cuts on the chicken. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.


Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours.


1. Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done.


2. Baste the chicken with butter and roast for another 3 minutes.





Garnish with onion rings, lemon wedges and finely chopped coriander leaves.





TIP:


* If there is access to a traditional clay oven or a Tandoor, the chicken should be barbequed in it. Alternatively, use an open hot grill.
heyya dear....





CHILLY CHICKEN RECIPE





Ingredients:














Chicken - 1kg (big pieces)


Ginger - Garlic paste 颅 3 tsp


Onions 颅 2 big


Tomatoes 颅 2


Lemon 颅 1


Green chillies - 6


Garam masala 颅 1 tsp


Coriander powder 颅 2 tsp


Cumin powder 颅 1 tsp


Chicken tikka masala- 3 tsp


Pepper powder 颅 陆 tsp


Red chilli powder 颅 1 tsp(more if u want spicy)


Salt as per taste


oil-5 tbsp











Preparation:








Wash chicken n keep aside


Grind coarsely onions , tomatoes n green chillies


In a bowl add ginger garlic,garam masala ,lemon n all other powders


Then add the grinded onions n tomatoes with chilli.


Add 2 tsp of oil n mix well. Let it marinate for minimum of 30 mins.


Heat pan.add the marinated content in it an let it cook for 30 mins on medium heat or til the chicken is well cooked n water of gravy dries up.


Separate the chicken pieces from the gravy in the pan.


Heat oil in another pan.take out just the chicken pieces without gravy n fry til golden brown. Don鈥檛 over fry(5 mins or so is enough)


Take out the chicken from oil,lastly fry the gravy in the same oil for 5 mins.add pepper powder.


Now add the fried chicken pieces into it n mix well.


Serve hot .





Butter Chicken








Ingredients


Chicken - 300 grams, cleaned and cut into small pieces


Cinnamon- 2'; pcs


Salt - to taste


Cashew %26amp; almond paste - a handful ground smoothly


Ginger %26amp; garlic paste - 2 tspns


Turmeric powder- 1/4 tsp


Chilly powder - 2 tsp


Coriander powder- 1 tspn


Onion - one chopped


Orange colour - 1 1/2 tsp


Butter - 3 tspn


Oil - 2 tspn


Tomato puree - 2 tomatoes blended smoothly








Directions





Fry onions in oil till transparent.


Add cinnamon and let it fry.


Then add ginger %26amp; garlic paste along with a little water.


Stir continuously.


Add turmeric, chilly, coriander powder with salt and mix well.


Pour in tomato puree, cashew %26amp; almond paste - mix well with water.


When it starts to boil add the chicken which should be mixed with a little colour.


Then add sufficient water for the chicken to boil.


The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.











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Butter Chicken





Ingredients


1 3/4 pounds skinless, boneless chicken breast halves - cubed


1 tablespoon lemon juice


1 tablespoon chili powder


salt to taste


1 cup yogurt


salt to taste


2 tablespoons garlic paste


1/2 tablespoon garam masala


2 tablespoons melted butter


1 tablespoon chili powder


2 tablespoons lemon juice


2 tablespoons olive oil


2 tablespoons ginger garlic paste


1 tablespoon garam masala


1 tablespoon ginger paste


1 tablespoon chopped garlic


1 tablespoon butter


1 tablespoon chopped green chile pepper


2 cups tomato puree


1 tablespoon chili powder


salt to taste


1 cup water


1 tablespoon honey


1/2 teaspoon dried fenugreek leaves


1 cup fresh heavy cream





Directions





To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.


Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.


Preheat oven to 400 degrees F (200 degrees C).


4 Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.


5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.


6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.











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Tandoori Chicken





Ingredients


12 Chicken drumsticks and/or breast pieces (skin removed)


1 cup plain yoghurt or 2 cups Buttermilk


1 1/2 tbsp. red chilli powder


1 tbsp. ginger powder


2 tbsp. coriander powder


1 tbsp. garlic powder


1 tbsp. cumin powder


1/2 tbsp. garam masala


Meat tenderiser (optional)


2 tbsp. salt (use less if tenderiser contains salt)





Directions





Prick the chicken pieces with a fork all over.


Apply the tenderiser to the chicken pieces and let it stand for an hour or so.


The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.


Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.


Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.


Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.


Cover the bowl with a lid and let it stand for 6 hours.


If you plan to marinade for 12-15 hours, put it in the refrigerator.


The more time it is marinated, the better it will absorb the spices and the tastier it will be.


When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.


Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.


Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.


Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.











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Chicken Masala





Ingredients


1 kg chicken


4 tbsp. curd (plain yoghurt)


1 tsp. turmeric powder


1 cup onion, finely chopped


1 tsp. ginger powder


1 tsp. garlic powder


2 tsps chilli powder


2 tsps coriander powder


1/4 cup oil


Salt to taste








Directions





Cut chicken into pieces and marinate with curd and salt and keep aside for an hour.


Heat oil and fry turmeric.


Add onion and fry till light brown.


Then add ginger and garlic mixed in a tbsp. of water and stir well.


Then add chilli and coriander mixed in 4 tbsps water. Stir well until the oil comes out clear.


Now add the chicken and sufficient water to make good sauce.


Cover and let cook on gentle heat till chicken is done.











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Chicken Tikka








Ingredients


3 lbs. Chicken


1 cup Yoghurt


1 tbs. Pressed Garlic %26amp; Ginger


1 tbs. Lemon Juice


2 tbs. Red Chilli Powder


2 tbs. Olive Oil


Salt %26amp; Pepper to taste





Directions





Skin %26amp; bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.


Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl.


Place chicken into marinade for 2 hours.


Thread chicken pieces onto skewers.


Brush with olive oil and place on BBQ for 6 minutes or more on each side.











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Roast Chicken








Ingredients


2 Small ready-roasted chickens


3 tbsp. Vegetable oil or ghee


3 chopped garlic cloves


1 cup chicken stock


4 tbsp. Balti masala paste


1 tbsp. Finely chopped coriander leaves





Directions





Skin and bone the chicken, cutting the meat into chunks.


Add the oil or ghee to your karahi, heat, and quickly stir-fry the garlic before it browns, add the chopped onions and fry until translucent.


Add the chicken, then the masala paste.


Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts).


Add coriander leaves and serve in Balti bowls.











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Chicken Moglai





Ingredients


1 Large chicken, skinned, meat removed and cut into chunks


12 oz clarified butter, ghee, or unsalted butter


2 Onions, grated (medium size)


2 tsp. Salt


1 1/2 Inch piece ginger, peeled and grated


9 Garlic cloves, crushed


6 Green cardamoms, broken slightly open


2 1 1/2-inch cinnamon sticks


4 Eggs, lightly beaten


4 tbsp. Sugar


6 tbsp. Ground almonds


27 fl Cream


Flaked almonds to garnish








Directions





Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.


Add the ginger, garlic, cardamoms, and cinnamon sticks.


Stir-fry until the onions are golden brown.


Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.


In a small bowl, mix together the eggs, sugar, ground almonds and cream.


Lower the heat to ';very low'; and pour the egg and cream mixture into the wok.


Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle.


Serve garnished with flaked almonds.











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Indian Curry Chicken





Ingredients


3 tablespoons tomato sauce


3 tablespoons plain yogurt


1 cup water


1 inch cube of ginger


2 tablespoons water


4 cloves garlic


1 cut-up, skinned chicken


2 bay leaves


3 tablespoons oil


1 cinnamon stick


5 cardamom pods (green if you can find them)


5 whole cloves


1 teaspoon hot pepper flakes


1 teaspoon turmeric


1 teaspoon salt


1/8 teaspoon pepper


1 tablespoons lemon juice





Directions





Mix the tomato sauce, yogurt and water and set aside.


Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.


Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.


Add the garlic and ginger paste and the turmeric.


Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.


Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.








waiting for the invitation!!!!
Karahi Chicken





Ingredients Needed:


1 tablespoon cooking oil


2 cloves


1 large cardamom


1 small cardamom


1 inch long cinnamon stick


1 pound boneless/skinless chicken cubed


1 tablespoon garlic, chopped


1 tablespoon ginger, chopped


1 tablespoon cooking oil


1 green pepper, chopped


1 large onion, chopped


3 medium size tomatoes, chopped


1/2 teaspoon chili powder


1/2 teaspoon garam masala


录 teaspoon turmeric


1/2 teaspoon salt


Cilantro





Directions:


Heat 1 tablespoon of oil in a deep pan, add cloves, cardamoms and cinnamon stick, let them sizzle. Add chicken, garlic and ginger paste, fry for about 5 minutes so that the chicken is not pink anymore. Empty all the ingredients in a plate/bowl.


Add another tablespoon of oil and add chopped onions, fry them until a little pink. Add chopped green peppers and tomatoes. Fry the mixture for about 5 minutes, then add chilli powder, garam masala, turmeric, and salt. Mix all the spices in the onion mixture. Add the chicken to the pan and gently mix everything together with a slotted spoon. Sprinkle cilantro and cover the pan to simmer for about ten minutes. The sauce will thicken and then it is ready to serve with basmati rice.
hey as u told chicken my mouth started watering.


anyways y dont u try russian cutlet,the reciepe goes like this...........


ingredients--


1 chicken finely cleaned n shreded


2 salt to taste


3 carrot (chopped)


4 french bean(chopped)


5 green chilly (chopped)


5 potatoes


6 oil


7 rawa for fryind purpose only


method--


first boil the potatoes n smash it with spoon.now add salt,french bean, carrot,green chillyn last but not the least chicken (shreded) n mix every thing thoroughly.


if u find everything is mixed just make the shape of a cutlet by surrounding it by rawa so that it should not break while frying.


now in a pan put some oil n deep fry the cutlet


ur russian cutlet is ready,serve it with sauce
SPICY CHICKEN WITH POTATOES


PLACE IN A NONREACTIVE BOWL,BITE SIZE PIECES OF CHICKEN THAT HAVE BEEN WASHED CLEAN AND PATTED DRY,TO THIS ADD 2OO GMS OF YOGURT,1 TSP CUMMIN POWDER,1TSP CINNAMON POWDER,1 TSP OF CHILLI POWDER OR HOT PAPRIKA,ADD SALT AND JUICE OF ONE LEMON,MIX AND MARINATE FOR AN HOUR IN THE FRIDGE,NOW PEEL AND QUARTER UP 4 POTATOES,HEAT OIL IN A WOK AND ADD SOME VEGETABLE OIL,ONCE HOT ENOUGH ADD 4 CLOVES OF GARLIC THAT HAS BEEN CRUSHED WITH THE SKINS,SAUTE SLIGHTLY THEN ADD THE QUARTERED POTATOES,SIMMER THE FLAME AND FRY TILL THE POTATOES ARE DONE ND GOLDEN BROWN,REMOVE AND RESERVE ON PAPER TOWELS,NOW ADD THE MARINATED CHICKEN TO THE OIL LEFT IN THE WOK,COVER AND COOK STIRRING THE CHICKEN OCCASIONALLY,ADD THE POTATOES AND COOK FOR FURTHER 10 MINS COVERED ONCE DONE SERVE HOT WITH LEMON WEDGES AND CORRIANDER RICE.

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