Easy Chicken Recipe - Achari Chicken

INGREDIENTS :-
1 kg Chicken (cut into small pieces)
3 Tomatoes (finely chopped)
4 Onions (peeled & chopped)
6 Green Chillies
1 ½ tsp. Cumin Seeds (Jeera)
1 ½ tsp. Fennel Seeds (Sounf)
1 ½ tsp. Mustard Seeds (Rai)
1 ½ tsp. Nigella Seeds (Kalonji)
1 tbsp. Ginger Paste
1 tbsp. Garlic Paste
2 cups of Plain Yogurt
1/2 tsp. Turmeric Powder
2tbsp lemon juice
Coriander leaves (for decoration)
Red Chilli Powder (to taste)
4 tbsp. of Cooking Oil
Salt to taste

Method :-
• Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
• Add in the chicken pieces, plain yogurt , ginger paste, garlic paste, salt, red chilli powder and turmeric powder. Mix and cover pot and let it cook on low heat until the chicken is half done.
• Seperately put a frying pan on stove on medium heat and roast the mustard seeds, cumin seeds, fennel seeds and nigella seeds in a dry pan.
• Take 2 teaspoons of this roasted mixture and set it aside. Grind the rest of it to a fine powder. Then add the turmeric powder to this grinded powder and make it into a thick paste by adding the lemon juice. Now stuff this paste into the green chillies and set them aside.
• Add the remaining paste to the chicken and sprinkle the roasted mixture over the chicken and further cook the chicken until it is well done. Then add the stuffed chillies to the chicken and cook on very low heat for another 5 minutes.
• Serve hot decorated with coriander leaves.

Easy Chicken Recipe - Chicken Tandoori

INGREDIENTS :-
1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Method :-

• Stroke over the chicken pieces with a knife so that the spices can get inside.
  
• In a bowl mix yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt.
  
• Pour the mixture over the chicken pieces. Mix well to coat all the pieces.
  
• Cover and refrigerate for about 8 hours or overnight. (Do not marinate for longer than 2 days.)
  
• Remove the chicken from the refrigerator at least 30 minutes before cooking.
• The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking.
  
• Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
  
• Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil.
  
• Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
  
• If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
  
• Serve tandoori chicken with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.