3 Spicy Chicken Recipes

By: ActivityDeck

Butter Chicken Recipe (Murgh Makhani)
Butter chicken is believed to be developed by a cook in Moti Mahal restaurant in New Delhi. Since then, it is being savored by people not only in India but also abroad. Its mouth-watering, rich, creamy, mildly spicy taste is so enticing that it is been served by all the big restaurants in the India. We also want you to indulge yourself in the flavorful, aromatic recipe of Butter Chicken.


Boneless chicken 700 grams

For marinade:

¾ cup plain yogurt (Stained or hung)

1 teaspoon turmeric

1.5 tablespoon garlic paste

1.5 tablespoon ginger paste

1.5 teaspoon Dried Fenugreek leaves (kasuri methi)

1 teaspoon garam masala

½ teaspoon Kashmiri red chili powder

2 teaspoon cooking oil

Salt to taste

1 tablespoon Lemon juice

For Makhani gravy:

2 tablespoon butter

2 clove

2 cardamoms

½ cup Tomato Puree

2-3 Black Peppercorns

2 inch stick of cinnamon

1 teaspoon fenugreek/methi seeds

2-3 tbsp cashew paste

2-3 tbsp chopped coriander/cilantro

1/2 tsp garam masala

1/2 cup fresh heavy cream

1 tsp red chilli powder

salt and pepper to taste

1/2 tsp chopped onion

1 tsp. ginger garlic paste

¼ tbsp. sugar

Steps for making delicious butter chicken:

Wash chicken under running water and pat dry. Marinate with lemon juice, chili powder, yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours, overnight works wonder. It will make the chicken soft will melt in your mouth.
Preheat the oven to 200°C/400°F/Gas Mark 6. Grill the chicken in an oven or stove top. Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Cook till it is golden brown.
Now, heat the pan and add butter and immediately add the garlic paste. Now, add slit green chilly. Also add cumin powder, red chilli powder, salt and other spices.
Add the tomato puree and cook till the gravy leaves the side and starts bubbling.
Pour 1 cup water and add methi powder, almond paste or almond milk.
Cook the gravy for 5 minutes. Add kasuri methi and garam masala to it.
Add chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.

Chicken Biryani Recipe

The name “Biryani” brings temptation in everybody. The scrumptious dish is everybody’s favorite and found in almost every restaurant’s menu. The dish is made with rice, meat, vegetable and spices. The best part about cooking biryani is, while cooking entire kitchen smells heavenly.


300 grams Basmati Rice

½ kilograms Chicken

400 ml Chicken Stock

Fistful mint leaves

A pinch of Saffron

4 tablespoon cooking oil/ghee/butter

Fresh coriander leaves for garnishing

Fried Raisins for garnishing (optional)

For marinade:

1 cup Un-sweetened plain curd

2 teaspoon Ginger garlic paste

1 teaspoon Red chili powder

Salt to taste

1 teaspoon Garam masala

½ teaspoon Turmeric

Lemon Juice of 1 lemon

¾ teaspoon Roasted cumin powder

Dry Spices:

1 Bay Leaf

1 Anise

1 Mace

2 Cardamoms stick

4 Cloves

1 Nutmeg

2 Pepper Corns

Steps for making delicious chicken biryani:

Take a bowl and mix all the ingredients mentioned above in marinade. Add chicken pieces to the mixture. Let it sit like that for 4-5 hours.
Take any cooking oil/butter/ghee in a frying pan and sauté dry spices and add onions ,mint till they turn brown (golden).
Soak the basmati rice for 15 minutes in lukewarm water, wash 3-4 times and drain the excess water.
Soak saffron in warm milk and allow it to cool for some time.
Take a deep vessel, grease the bottom of the vessel with ghee/butter/cooking oil, now, add some of the marinated chicken to the pot, add some of the fried onion over it.
Put half of the rice on the chicken as a layer, pour in some saffron milk and fried onions and dry spices over it.
Add all the reserved chicken and chicken stock, then add another layer of rice and pour in all saffron milk over it.
Add some ghee or butter on the top. And cover the vessel with the aluminum foil or thick cloth. Cover the pot with the lid.
Cook it on medium flame for 20 minutes. Now, lower the flame, and cook it for 10-15 minutes. Switch off the flame and open it after 10 minutes. Garnish it with raisins and coriander leaves.

Delicious, aromatic Biryani is ready.

Chicken 65 RecipeChicken 65 is a mouth-watering, finger-licking, easy to make, famous appetizer popular for its succulent taste, not only in South India but across the globe. Here, we present you the recipe of Chicken 65.


½ kg Chicken

Cooking Oil/butter for frying

For marinade:

1 tablespoon Ginger garlic paste

1 teaspoon red Chili powder

1 egg (optional)

¾ tablespoon corn flour or corn starch

1 teaspoon coriander powder

½ tablespoon lemon juice

Salt to taste

For tempering (tadka)

Curry leaves

2 cloves Garlic

4-5 slit Green chili

1 teaspoon cumin seeds

3-4 peppercorns

Salt to taste

Steps for making yummy chicken 65:

Take a bowl and mix all the ingredients mentioned in marinade, add chicken in the bowl. Rub chicken well with the mixture. Let it sit for 4-5 hours. Overnight refrigeration will work wonders for the chicken. It will make chicken soft and tender.
Take a frying pan; add oil for frying the chicken pieces. When oil becomes hot, fry chicken pieces in medium flame, cook till they golden brown. Soak them on absorbent paper to drain out excess oil.
For tempering, add little oil in a pan, when oil becomes hot, add all ingredients mentioned for tempering, now add the fried chicken to it and stir well.

Chicken 65 is prepared; you can now serve hot with lemon wedges.

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