Le Tze Gee(Chinese Spicy Chicken)

Le Tze Gee or Chinese Spicy Chicken one of the favorite chinese dish,very easy to cook, takes very little time and it tastes great.
It is an ethnic Chinese dish that will invade your tastebuds with its spicy taste.
Some spicy dishes are too heavy in one spice or another and that overtakes all other tastes.
The use of such spices gives a delightful taste to this chicken dish.

Ingredients:

1/2 cup oil
500 gms chicken breast fillets
1 tablespoon sherry
1 tablespoon soy sauce
1 tablespoon cornflour
1 cup diced bamboo shoots
1 tablespoon chopped scallions(spring onion)
2 tablespoon Hoison sauce
1/2 teaspoon red pepper crushed
1 teaspoon grated ginger


Preparation:

1. Cut the chicken into cubes.Add sherry,soy sauce and cornflour, mix well.
2. Then marinate them for about 15 minutes.
3. Heat the oil in a pan and add the chicken mixture and fry for 2-3 minutes. Put them aside.
4. Put bamboo shoots,hoison sauce,spring onions,red peppers and grated ginger in the pan and stir well.
5. Then add the chicken and fry for sometime and then serve.


Serve with: Chilli or tomato sauce.

Chicken 65

Chicken 65 is a very popular dish in South-India(Andhra Delicacy). It is a very spicy, deep-fried chicken dish used as snack,entree, or starter.This dish is flavored using ginger,
pepper,mustard,vinegar,etc. But the recipe can also be varied by adding some other ingredients and by using boneless or boned chicken.
It was introduced in a Restaurant in Chennai named "Buhari".The number 65 is used to represent the year of its introduction.Hence its name is "chicken 65".
However, there are some other Historical factors which claims why its name is chicken 65. These reasons are-
* One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
* Other claimed the story behind the name Chicken 65 is that the recipe originated in an army mess hall where the number 65 referred to the recipe number on the cook's menu list.
* The number 65 is variously said to be the number of days taken to prepare the marinade or the year of the dish's creation.

Ingredients:

* 1 kg boneless chicken pieces
* 2 tablespoon corn flour
* 1 tablespoon all purpose flour
* 1/2 cup yogurt
* 2 teaspoon red chilli powder
* 1 tablespoon ginger-garlic paste
* 1 egg(optional)
* 2 teaspoon lime juice
* 2 teaspoons Soya sauce
* 1 teaspoon garam masala powder
* 1/2 teaspoon vinegar
* 6-7 chopped green chillies
* Oil for deep frying
* Red color(optional)
* Salt according to taste
* For garnishing:
Onion rings
Lemon wedges
Tomato slices


Preparation:

1. Take a large bowl and add the chicken pieces and all other ingredients except green
chillies,yogurt,garam masala,salt and red color and mix well.
2. Then marinate the mixture for 1-2 hour in a refrigerator.
3. Heat oil in a frying pan and deep fry the chicken until golden brown and keep aside.
4. Add 4 teaspoon oil in a pan and add chopped green chilli,yogurt,garam masala,salt and fried
chicken pieces(and red color in option).
5. Fry for 5-6 minutes and it is done.
6. Finally garnish with onion rings,lemon wedges,tomato slices..Enjoy!!!!

Chicken tikka(Grilled Chicken)

Chicken Tikka is a very famous Non-Veg dish specially used as starter before maincourses.
Chicken tikka(also called as Grilled Chicken) is prepared by marinating
succulent and boneless chicken chunks and grilled to perfection in a "Tandoor"-a typical traditional North-Indian clay oven.
It is a special Mughlai dish which is loved by most of the chicken lovers.

Ingredients:

* 1 kg boneless chicken(cut into 1 inch chunks)
* 1 cup beaten yoghurt
* 1 teaspoon cumin powder
* 1 teaspoon red chilli powder
* 1 teaspoon garam masala
* 1 tablespoon lemon juice
* 1 tablespoon ginger paste
* 1 tablespoon garlic paste
* 4 tablespoon butter for basting
* 4 red chilli paste
* 1 tablespoon kasoori methi(dried fenugreek leaves)
* 2 tablespoon oil
* 2 large onions cut into rings
* 1 lemon cut into wedges
* 1/2 cup chopped coriander leaves
* salt to taste


Preparation:

1. Take the chicken chunks into a bowl. Make a paste of the red chilli powder,1 tablespoon lemon juice,beaten yoghurt,chilli paste and salt in other bowl.
2. Also add garlic-ginger paste and mix well.Rub this paste well into those chicken chunks and marinate in a refrigerator for at least 1 hour.
3. Then remove them from refrigeration,add the oil and mix well into those chunks and skew them into grilled rod.
4. Roast them into a pre-heated oven(Tandoor) for about 15 minutes till the chicken chunks are almost done(boiled).
5. Then baste the chicken chunks with butter and roast for another 4-5 minutes.
6. Finally, garnish the chicken chunks with onion rings,lemon wedges and chopped coriander leaves.


Tips:

* If "Tandoor" or clay oven is not available then the chicken chunks can also be barbecued in an
open grill.
* Kasoori methi or dried fenugreek leaves can be used in option which enhances the flavor of the
dish.


Serve hot with: Pudina chutney or Tomato sauce.

Hyderabadi Chicken Biryani

Hyderabad is very famous for its shahi cuisines.Specially, Mughlai dishes are the best attraction of Hyderabad dishes!!!!!!!!!!!!
Hyderabadi recipes are famous all over the World for their aromas of rich spices and ghee they use. However, I am providing one of the famous recipe of Hyderabad which is Hyderabadi Chicken Biryani. Biryanis are specially prepared for very special occasions such as weddings, parties, and holidays.Prepare this Shahi dish, taste and feel like a Nawaab.
Ingredients:

500 gms chicken
250 gms ghee
6 cups basmati rice(cooked)
1 cup curd
1 large onion finely chopped
4 teaspoon lemon juice
1 inch ginger piece
4 cloves garlic
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 tsp garam masala
1/4 tsp turmeric powder
1/4 saffron
2 bay leaf
2 dry red chillies
3 cardamoms(elaichi)
1 inch cinnamon stick
8-10 cashew nuts
1/4 cups chopped coriander leaves
1/4 cups chopped pudina leaves(Mint leaves)
salt as per taste

Preparation:

1. Mix the chicken with curd,coriander powder,coriander powder,turmeric powder,chilli
powder,salt and marinate for about 1 hour.
2. Make a paste of ginger and garlic. Soak the saffron in in 1 tablespoon warm milk and keep
aside.
3. Heat the ghee in a pan and put the cardamom,cinnamon,cashew nuts,dry red chillies and
bay leaf. Saute for few minutes.
4. Add the ginger-garlic paste and chopped and fry till brown color comes.
5. Then add the marinated chicken,lime juice and garam masala and fry well till the curd is
dried.
6. Add 2 cups water and cook till the chicken pieces are boiled.
7. Now divide the cooked rice into two half portions.
8. Take some cooked rice and colour them with diluted saffron for garnishing.
9. Place half of the cooked rice in the heavy bottomed vessel.
10. Spread half of the chicken gravy and sprinkle some coriander and mint leaves over the rice.
11. Again Spread another layer of the remaining rice and one more layer of chicken gravy left.
12. Sprinkle remaining mint and coriander leaves.Close the lid of vessel tightly and cook on low
flame for 30-45 minutes.
13. Then remove the vessel from heat and finally garnish with saffron colored rice and
coriander leaves.
14. Delicious Hyderabad biryani is ready.


Serve with: Raitha or Pudina chutney.

Chicken Fried Rice

Chicken Fried rice is a very popular North-Indian cuisine.
It is made from rice fried,typically with additional ingredients
left over from other dishes. It is served as the main-course dish
just before dessert. The most common form of fried rice consists of some mixture of eggs,and vegetables, with chopped meat added at the customer's discretion.


Ingredients:

* 1 kg boiled basmati rice
* 2 cups sliced boneless chicken
* 2 large Diced onions
* 200 gms ginger paste
* 300 gms garlic paste
* 2 tablespoon Soy sauce
* 4 beaten eggs
* 1 large carrot diced
* 3/4 cup fresh pea pods halved(or green peas)
* 2 tablespoon butter(or oil)
* 1 tablespoon black pepper powder
* 2 sliced hot Red chillies
* Salt as per taste
* Coriander leaves for garnish

Preparation:

1. Heat the butter(or oil) in a pan.Then add onions,ginger-garlic paste and fry till onions becomes
brown.
2. Then add sliced chicken,salt,black pepper and fry till the chicken boils.
3. Add the carrots,green pea pods red chillies and stir again for another 5-6 minutes.
4. Them remove them from the pan and keep aside.
5. Put a little bit oil in pan, heat it and put beaten egg and scramble the egg.
6. Then add the soy sauce, boiled rice in the same pan along with the fried chicken and other
ingredients and blend together so that all get mixed up finely.
7. Add salt and pepper as needed and fry for 6-7 minutes.
8. Finally garnish with coriander leaves.

Serve hot with: Raithas or Salads.

Chicken Do-Pyaza(Onion chicken)

The name 'Chicken' brings hunger in most of the Non-vegetarian lovers.Chicken is the first choice of any non-veg lovers.And why not the taste of chicken is such that no one can think about any non-veg dish without chicken.The aroma of chicken brings water in mouth those who likes chicken very much and this applies to me also because i also love chicken very much.So here i am providing a hot and spicy mouth-watering chicken gravy dish.Hope you people like my dish and i can confirm that everyone will definitely lick their fingers after eating such a delicious dish.

Ingredients:

* 8 medium sized pieces (about 800 grams) of chicken
* 8 medium onion(s) cut into rings
* 1 cup(s) yoghurt
* 1 cup(s) coriander leaves (tightly packed) ground
to a paste
* 2 tomatoes finely chopped
* 2 green chilli(es) finely chopped
* 1 teaspoon(s) each of ginger, garlic pastes
* 1 teaspoon(s) each of coriander and cumin
powders
* 1 teaspoon(s) each of red chilli, black pepper
and hot spice mix (garam masala) powders
* 2 teaspoon(s) lemon juice
* 2 tablespoons clarified butter (ghee)/butter/oil
* salt according to taste
* finely chopped coriander leaves for garnishing

Preparation:

1. Make cuts in the chicken pieces.
2. Rub in the yoghurt and the coriander paste all over.
3. Mix in the onion rings and allow to marinate for an hour in a tightly covered heavy-
bottomed pan.
4. Cook covered tightly on medium level for about 12 minute(s) or till the chicken is almost
cooked.
5. Add the clarified butter (ghee) / butter / oil and the rest of the ingredients and fry on low
level for about 6 minute(s) or till the chicken is fully tenderized and well coated with the
gravy.
6. Finally garnish with finely chopped coriander leaves.

Cooking time (approx.): 18 minutes
Serves:4

TIP:
* There is a variation of this dish which uses white vinegar instead of yoghurt and lemon juice.
* Those who prefer less gravy may like it this way.

Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).