Ingredients
6 nos. Chicken(legs)
¼ cup Yoghurt
2 tbsps. Ginger(paste)
2 tbsps. Garlic(paste)
½ tsp. Black Pepper(powder)
½ tsp. Cumin powder
¼ tsp. Mace(powder)
¼ tsp. Nutmeg(powder)
¼ tsp. Cardamom(powder)
½ tsp. Red Chili Powder
¼ tsp. Turmeric Powder
4 tbsps. Lime juice
2 tbsps. Gram flour
5 tbsps. Vegetable Oil
Salt to taste

Directions
Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all.
Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours.
Preheat the oven to 350 degrees F.
Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.
Note: a tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over), made with the addition of mint and coriander paste (3 tbsp.) to the marinade.

Answered by Poonam Singh , an ibibo Master, at 7:01 PM on October 09, 2008

Ingredients:


300 g chicken mince oil
chapati dough made with 200 g flour
1 egg

Grind for the marinade:

50 g coriander leaves
6 green chillies
3/4 tsp (4 g) salt
1/2 tsp (2 g) pepper powder
1/2 tsp (2 g) amchur powder



Preparation:


MARINATE the chicken mince with the ground masala paste for 30 minutes.

Divide the mixture into eight portions and roll into flat round kababs.

Heat oil in a pan and shallow fry the kababs briefly for two minutes on each side and cool.

Roll out the dough into an oblong shape.

Cut into square pieces.

Put a kabab over each square, roll the edges, sealing them using egg.

Deep fry in hot oil and serve.

Answered by Jitendra , an ibibo Master, at 2:28 AM on October 04, 2008

Ingredients:
• 500 gms Mutton, cubed
• 1 Ginger
• 2 Garlic flakes
• 3 Onions (medium)
• 1/2 Cup raw papaya
• 1 tsp White pepper
• 1 tsp Coriander seed (roasted)
• 1/2 tsp Red chilli powder
• 1/2 Cup oil
• Fresh coriander leaves
How to make Handi Kebab:
• Grind ginger, garlic and papaya to make a paste.
• Chop the onions.
• Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder.
• Marinate the mutton in this mixture for a night.
• Heat the oil and fry chopped onions till they turn golden brown.
• Add marinated mutton and water.
• Put it over the heat till it gets cooked.
• Adorn with fresh coriander leaves.

Answered by Sharad Singh , an ibibo Master, at 5:27 PM on September 20, 2008

Spicy Chicken Kebabs

Preparation: 40 Minutes. Cooking: 20 Minutes

Ingredients

3 Chilli, finely chopped
3 Table Spoon Oil
2 small Red Onion, finely chopped
2 Table Spoon salt
6 Cloves Garlic, finely chopped
2 Table Spoon Tomato paste
150 ml/ 1/4 pint Chicken or Vegetable stock
3 Table Spoon ground Cinnamon
2 Table Spoon round Cloves
5 Table Spoon fresh Coriander, finely chopped
550g/ 1lb Chicken breast, skinned
4 Table Spoon toasted Sesame seeds
Limes, to serve.

Method

HEAT the oil in a small saucepan and cook the Chilli, Onion, salt and Garlic for 5 minutes. Add the tomato paste, stock and the spices. Simmer for 15 minutes until reduced and slightly thickened. Add Coriander and leave to cool. Cut the Chicken into long slices and weave on to skewers. Place in a Shallow dish and pour over the sauce. Leave to marinate for 30 minutes. Drain the Kebabs, reserving marinade, and cook under a preheated grill for 5 –7 minutes or until thoroughly cooked. Remove and sprinkle with Sesame seeds. Heat the marinade sauce in a pan serve alongside the Kebabs with lime Wedges.

Answered by jaivir , an ibibo Master, at 4:32 PM on September 20, 2008

well,
Chicken kebab:
2 tablespoons fresh lemon juice

1/2cup plain whole-milk yogurt

3 tablespoons chopped

cilantro

1 tablespoon grated fresh

ginger

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tablespoons canola oil,

divided

1 teaspoon salt

2 pounds boneless, skinless chicken breasts, cut into

2-inch cubes

1. In a large glass or ceramic bowl, combine the lemon juice, yogurt, cilantro, ginger, garlic, cumin, coriander, 1 tablespoon of the canola oil and the salt. Stir in the chicken cubes, cover and refrigerate for 2 to 4 hours.

2. Prepare a fire in a grill or preheat the broiler. Remove the chicken cubes from the marinade and thread onto metal skewers. Brush the chicken with the remaining 1 tablespoon canola oil. Place the skewers on the grill rack or on a broiler pan and grill or broil, turning occasionally, until the chicken is opaque throughout, 12 to 18 minutes. If using a grill, close the top for the last 5 minutes to ensure thorough cooking. Serve immediately.

Answered by Nidhi Singh , an ibibo Master, at 4:02 PM on September 18, 2008

Serves 4

Ingredients

Cleaned boneless meat of chicken : 1/2 kilo
Turmeric powder : a pinch
Garam masala powder : 1 tsp
Chilli powder : 2 tsp
Salt : as needed
Curd : 1 cup
Oil : as needed
Lime : 2

Method

Mix turmeric powder, chilli powder, garam masala powder, curd with chicken and let them marinate for 1/2 an hour.
Heat a cup of water in a cooker.
Place the chicken pieces in a vessel, within the cooker.
Close it with the lid.
Switch off the stove, when it whistles once.
Heat an inch high of sand in a pressure pan.
Smear oil on the chicken pieces and keep them on a plate over the sand.
Close the pan with the lid, but do not put the weight.
Keep the stove in sim for 10 minutes.
Take the chicken pieces in a thin iron bar and cook over fire.
Take care to see that the chicken pieces do not burn.
Add lime juice before serving.
If the chicken pieces are small, a toothpick can be fixed to the pieces.
These can be served along with cucumber, tomato,onion and lime slices.

Answered by Chandra , an ibibo Advisor, at 11:58 AM on September 18, 2008

INDONESIAN CHICKEN KEBABS

6 boneless chicken breasts, cut into chunks
1 red pepper, cut into chunks
1 green pepper, cut into chunks
6 metal or bamboo shish kebabs

MARINADE:

1 c. peanut butter
1/2 c. chili sauce
1/2 tsp. cayenne
1/4 c. lemon juice
1/2 c. soy sauce
1/4 c. brown sugar
3 tbsp. garlic, minced
8 green onions, finely chopped

Marinate chicken 12-24 hours. Place on shish kebabs, alternating chicken and peppers.

Broil or grill slowly over a low fire, turning frequently and basting with extra sauce.

Answered by Bablu Dskfl , an ibibo Citizen, at 9:41 AM on September 18, 2008

well, Chicken Reshmi Kababs

Try these light and tender Chicken Kebabs. You will be able to find ground chicken in most grocery stores. If not, ask behind the meat counter and they will gladly process your meat for you.

2 lbs. ground chicken
2 medium sized onions
2 teaspoons ginger paste
3 teaspoons garlic paste
1 bunch of cilantro leaves
1 teaspoon whole cumin seeds
1 teaspoon white pepper
1 teaspoon garam masala
2 eggs
Salt to taste

1. Chop onions coarsely. Chop cilantro coarsely.
2. Grind together onions, ginger, garlic, cilantro, cumin and white pepper.
3. Add this to the ground chicken.
4. Mix in the eggs and salt.
5. Shape into 2 inch long sausages, place these on pre-wet wooden skewers or metal ones.
6. Place on a cookie sheet lined with foil to catch the drippings.
7. Cook in a pre-heated 350 degree oven for 20 minutes. At this stage you are ready to store the kebabs in foil for use the next day OR
8. Grill over charcoal fire or in rotisserie for 2 to 3 minutes.

Garnish with fresh cilantro leaves and lemon wedges. Enjoy with Mint Chutney.


http://www.cuisi necuisine.com/ChickenReshmiKeb ab.htm

Answered by Romi , an ibibo Master, at 9:24 AM on September 18, 2008

Ingredients:

Chicken lollypops 10-12
Palak (spinach) paste 2 bowls
Coriander leaves 1/2 cup
Green chillies 2-3
Garlic cloves 10
Ginger 2 inch
Maida 1/2 cup
Corn flour 1/2 cup
Salt
Oil

How to make Green Chicken Lollypop:

Grind ginger, garlic, green chilly,salt and coriander leaves.
And add in palak paste.
Take maida and corn flour and mix with little water and pour in above paste.
Put lollypops in this mixture for 1 hr and deep fry.

Sauce
For Green Chicken Lollypop


Ingredients:

Garlic 1 tsp (small pieces)
Ginger 1 tsp (small piece)
Green chillies 4 (small pieces)
Palak paste 1 tsp
Maida 2 tsp
Butter 3 tsp
Water
Salt

How to make Sauce:

In a pan heat the butter. Except water and maida add all ingredients in Pan.
Mix well. After 2-3 min pour the mixture of maida and water.
Boil for 2-3 min deep the fried lollypops in this sauce and enjoy green chicken lollypop.

Answered by John George , an ibibo Citizen, at 11:18 PM on September 17, 2008

Ingredients

8 Cloves garlic
1 c White wine
2 oz Olive oil
1 qt Veal stock
2 oz Olive oil
Bones from chicken
1 c Port wine
Salt & pepper; to taste
1 qt Chicken stock
1 c Shallots; roughly sliced
2 oz Butter

Directions

Step 1 Heat a casserole & add olive oil.
Step 2 Adds bones & begin browning.
Step 3 Reduce heat to avoid burning.
Step 4 Continue to brown for about 20 mins.
Step 5 Add garlic & shallots & roast for 10 mins.
Step 6 Pour off fat and add wine & port.
Step 7 Reduce to near dry.
Step 8 Add stocks & reduce to desired consistency.
Step 9 Strain through a sieve.
Step 10 Finish with oil & butter.
Step 11 Spice up this with salt & pepper to taste.
Step 12 Assembly: Plate chicken with Chestnut stuffing, polenta cakes, Chicken jus, & sauteed Swiss Chard.


source /www.grouprecipes.co

Answered by Deepthi , an ibibo Master, at 10:19 PM on September 17, 2008