Easy Chicken Recipe - Chicken Afghani

INGREDIENTS:-
1 kg chicken cut into small pieces
2 tbsp onion paste
2 tbsp ginger-garlic paste
4-5 tsp of cashew nuts+raisins paste
2 tsp green chilli paste
1 tsp lemon juice
1 tsp turmeric powder
1 tbsp milk
½ tsp saffron
2 cinnamon sticks
2 cardamom
2 cloves
50 gm yogurt
50 gm fresh cream
4 tbsp vegetable oil
Salt to taste


Method:-
• Immerse the saffron in 1 tbsp warm milk. Keep aside.
• Stroke over the chicken pieces with a knife so that the spices can get inside.
• Mix ginger-garlic paste,green chilli paste,lemon juice,yogurt and turmeric powder in a bowl.
• Pour the mixture in chicken pieces and mix well to coat all the pieces.
• Keep the chicken in regrigerator for about 3-4 hrs.
• Heat oil in a pan. Add cloves,cinnamon and cardamoms. Stir-fry for few seconds.
• Add the chicken pieces. Cook in medium heat for about 10 min.
• Pour 1 ½ cup of hot water to the chicken. Bring to boil.
• Reduce heat. Cook the chicken covering with a lid until it is done. Stir occassionally.
• When you find the chicken is done,add cashew+raisins paste and the cream. Mix well.
• Cook the chicken for another 5 min in a low flame.
• Remove the pan from the gas.
• Add the saffron (immersed in milk) to the chicken. Cover with a lid.

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.