Supreme Recipes

INGREDIENTS

1 kg chicken
2/3 cup yoghurt
1 tsp turmeric powder
2 tsp red chilli
1 tsp garlic paste
salt to taste
1 tsp lime juice
2 tsp corn or peanut oil
1 bay leaf
2 pieces cinnamon
6 pieces cloves
½ tsp crushed black pepper
2 medium onions
2 tsp grated coconut
1 large cut tomato
2 tsp oil
1 tsp coriander leaves

METHOD

Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.
Add the cut chicken pieces to the marinade and leave aside for half an hour.
Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent.
Add grated coconut. Sauté till coconut color changes.
Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.
The Kolhapur masala is ready.
Heat oil and add the marinated chicken to the pan.
Cook for 25 minutes on low fire. Stir regularly.
Add paste and simmer on low flame for five minutes.
Kolhapur chicken is ready.
Garnish with coriander leaves.

INGREDIENTS

1 chicken-cut up into small pieces, (about 16)

2 tbsp cornflour

1/4 cup oil

1 large onion-sliced finely

2 tbsp grated ginger

10 cloves garlic-finely chopped Sauce ingredients to be mixed together

2 tsp soya sauce

1/2 cup water
1 tbsp vinegar

1/4 cup tomato puree

1 tsp salt or to taste

1/4 tsp powdered black pepper

1 tsp cornflour

METHOD

Wash chicken pieces and wipe dry.

Put these and cornflour into a paper or plastic bag and shake well to coat chicken well.

Remove and dust off the excess flour and keep aside.

Heat oil in a kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through.

Drain well and keep aside.

In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.

Add chicken, turn around a few times and then add the mixed sauce ingredients. Stir fry till the sauce thickens a bit and serve hot.

INGREDIENTS

1 chicken-cut into 6 pieces
2 eggs
1 tsp garlic paste
1/4 cup refined flour
dash of black pepper
1 tsp salt or to taste
powdered bread crumbs to coat the chicken
oil for deep-frying

METHOD

Place the chicken, eggs, garlic paste, refined flour, black pepper and salt in a bowl and mix well.
Leave thus for at least an hour.
Lift the pieces and coat with the breadcrumbs and keep aside.
When ready to serve, heat the oil till a piece of bread thrown in comes up at once.
Place as many chicken pieces as come in without touching each other.
Turn once and lower the heat and let fry to a golden and then turn once again till golden on both sides.
Drain on absorbent paper and serve.
Note: In case you want to serve later, fry them for a short while on both sides, not letting them brown, and fry again to a golden color before serving.

INGREDIENTS

6 chicken wings-pricked 2-3 places
1 egg-slightly beaten
1 cup cornstarch / cornflour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt oil for deep-frying

METHOD

Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are `coated' with the batter.
Leave thus about 1 an hour.
Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through.
Drain on absorbent paper.
Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.

INGREDIENTS

1 kg chicken-cut into 8 pieces-marinated with 2 tsp each of ginger & garlic paste for an hour 1/4 cup ghee
4 cloves
1/8 tsp cinnamon-broken small
1 tsp chilli powder
1/2 cup hung curd
1 1/2 tsp salt or to taste
1/2 tsp garam masala
1/2 tsp kewra essence or water

METHOD

Heat the ghee and add the cloves, cinnamon and chilli powder.
Add the chicken and sauté over high heat, till a little opaque.
Add the yogurt and continue sautéing over high heat till well mixed.
Lower the heat and simmer uncovered, till fat separates, stirring occasionally to avoid scorching. By now it should be tender.
Add the salt, garam masala and kewra.
Adjust the water according to the consistency you desire, and serve hot.