Orange Chicken - Chinese Tasty Chicken Recipe

Orange chicken is a popular Chinese dish in the United States. Called 陈皮鸡 in Chinese language, orange chicken is of Hunan origin. Orange Chicken is so popular in the US, especially at chains such as Panda Express. Orange chicken—also known as orange peel chicken or tangerine chicken—derived its name from the use of dried orange peel  in the recipe.


Ingredients


Chicken Breast - 1 lb (2 big breasts)
Egg - 1
Salt - 1/2 tsp
Ground Black Pepper - 1/4 tsp
Corn Starch - 2 + 1 tblsp
Water - 1/4 cup
Green Onions - 3 stalks (finely chopped)
Dried Red Chilly - 4 (deseeded and chopped)

Sauce Mix

Orange Juice (preferably fresh squeezed) - 1.5 cup
Ginger (grated) - 1/2 tsp
Garlic (Grated) - 1 clove
Brown Sugar - 4 tblsp
Soy Sauce - 2 tblsp
Chili Garlic Sauce - 1 tblsp
Sesame Oil - 1 tblsp
Salt - to taste

How to Make:

1. Clean the chicken and cut it into small pieces.
2. Mix the chicken with salt, pepper and lemon juice.
3. Add the egg and 2 tblsp of corn starch to the chicken pieces and mix well.
4. Shallow fry or deep fry the chicken pieces till they turn light brown. Drain the excess oil and keep it aside.
5. Mix all the ingredients under 'Sauce Mix'.
6. Add the 'sauce mix' to a pan/ wok and bring it to a boil.
7. Mix 1 tblsp of corn starch with the water. Add this gradually to the sauce till the sauce thickens up.
8. Add the fried chicken pieces, dried red chilly and green onions to the sauce.
9. Simmer for few minutes and switch off. Garnish with dry orange peel or green onions and serve over steamed rice.

Palak Chicken - Spinach Chicken.

Palak Chicken is an outrageously delicious chicken and spinach recipe. It’s an authentic Indian recipe that is full of flavor and everyone’s favorite. People who avoid greens too will love this recipe.
Chicken can always be substituted with Mutton but the cooking time will vary as mutton takes longer to cook. Do give this recipe a try- this is a wonderful, scrumptious recipe with awesome flavors! Deliciously blend of greens and spices for a perfect flavor.



Ingriedients

Batch -1
1. Chicken Breast - 1 lbs (cut into desired pieces)
2. Corriander powder - 1 tsp
3. Garam masala - 1 tblsp
4. Roasted Cumin Powder -1 tsp
5. Salt - as needed
6. Yogurt - 4 tblsp
7. Ginger Garlic Green Chilly paste - 1 tblsp

Batch -2

1. Fresh Spinach (Palak) - 1/2 packet
2. Green Chilly - 2
3. Salt - 1/2 tblsp

Batch -3

1. Big Onion -1 (finely chopped)
2. Tomato -1 (finely chopped)
3. Nutmeg Powder - 1/4 tsp
4. Oil/Butter- 2tblsp

Method

1.Mix all the ingredients from batch -1 and let it rest for 1/2 hour.
2. Wash the spinach and Microwave Batch -2 in little water for 2-3 minutes and allow it to cool.
3. Heat oil/butter in a deep vessel and saute onions until golden grown.
4. Add the tomatoes and saute until it comes as a gravy.
5. Now add the Batch-1 marinated chicken into the pan and little water.
6. Let it boil until chicken is cooked.
7. Now grind the cooked spinach in the blender by adding little water to get a paste.
8. Add the spinach paste and nutmeg powder into the chicken pan.
9. Let it cook fo 5 more minutes.
10. Now garnish with fresh coriander leaves.
11. Serve it with hot chapathi,parrota or any fried rice.

Tips

      - You can also add tomato puree instead of diced tomatoes to have thick gravy.
      - For extra richness,  add a tblsp of butter and 2 tblsp of heavy cream to the gravy at the very end.
      - Using the same recipe, you could also make mutton sagwala (palak mutton).

Teekha Murg- A Spicy Chicken

Teekha murg is a traditional Mughlai recipe.
Needless to say that this is a spicy chicken recipe; it is quite evident from the name. 'Teekha' is Hindi for 'spicy'. If an easy Indian chicken recipe is what you want then you must try Teekha murg.

Teekha murg is truly an easy Indian chicken recipe that can be prepared in a maximum of half an hour and the main spices used are very common ones.



Ingredients : 

1. Chicken 500 grams (medium sized pieces)
2. Dry red chillies 8
3. Fenugreek or Methi seeds 2 tablespoons
4. Coriander seeds 2 tablespoons
5. Peppercorns 2 tablespoons
6. Cumin seeds 2 tablespoons
7. Onions 2 (chopped finely)
8. Garlic 8 cloves (chopped finely)
9. Ginger 1 small piece (chopped finely)
10. Curd 100 grams
11. Oil 3 tablespoons
12. Garam masala (pepper, star anise, cloves, cardamom and cinnamon)
13. Salt as per taste


How to Make Teekha Murg:

 Grind dry red chillies, peppercorns, coriander, cumin and methi seeds.

Marinate the chicken with the curd and this fresh paste of spices.

 Let the chicken marinate for at least an hour. Now heat oil in a deep pan.

 Fry one of the chopped onions crisply and keep aside.

Now fry the other chopped onion till it is golden brown and then, add the ginger and garlic.

Cook for two minutes and then add the marinated chicken.

Cook the chicken for 7 to 8 minutes until the Masala cooks.

Then transfer it to a pressure cooker, add salt and two cups of water.

Cook for the duration of two whistles and then, add the Garam Masala and the crispy onions.


Your Teekha Murg is read to eat with hot steamed rice or rotis. You can garnish it with fresh coriander leaves
.

Amritsari Murg Makhani- A Butter Chicken From Amritsar

Chicken is a Punjabi cuisine favorite. 
Amritsari Murg Makhani is an authentic Punjabi dish.In this dish, chicken is simply made in the unique Amritsari gravy and flavored with fresh cream and pure ghee.
Here's the recipe of one of it's most prized dishes. Boneless chunks of chicken lathered with a rich, buttery gravy of cream, tomatoes and spices.

Cooking time: 30 minutes
Servings: 4



Ingredients:
2 cups boneless chicken breast (about 250 gm)
2 tbsp ginger-garlic paste
4 green chillies thinly chopped
4 tbsp curd
1 tbsp lemon juice
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 onion coarsely chopped
4 tomatoes puree
1/2 tsp cumin powder
2 tbsp amritsari masala
1 tbsp fresh cream
1/2 tsp honey
Salt to taste
2 tbsp ghee
Few cashew nuts chopped
Few almonds chopped

Fresh coriander leaves chopped

How to make :

1. Grind the onion and green chillies to make a smooth paste.
2. Combine the onion paste, ginger-garlic paste, salt, red chilli powder, turmeric powder, curd and lemon juice.
3. Smear the chicken pieces and keep this marination aside for about 1-1/2 hours.
4. Heat the ghee in a non-stick pan.
5. Add marinated chicken and cook on low flame for about 5-6 minutes.
6. Add tomato puree and adjust with the salt and spices.
7. Cook until chicken tenders and puree thickens.
8. Now add Amritsari masala(or Garam Masala), fresh cream, cumin powder and honey.
9. Mix very well and cook only for 2 more minutes.
10. Garnish with chopped dry fruits and coriander leaves.
11. Serve hot with roti, naan or rice.

Tips:
Sugar can be used instead of honey.


Ghee can be substituted with oil or butter.