5 best indian Chicken Receipe

1.       Cock Indad

Ingredients: Cock about 1 kg. Masala for grinding: half dessertspoon jeera, 6 to 8 dry chilies, 15 peppercorns, 1 piece turmeric, 8 cloves garlic; a small ball tamarind; a small piece ginger; 3 or 4 onions of ordinary size.

Method: Boil meat and fry in ghee till brown.  Then add masala and fry for 5 minutes.  Add to it 2 small pieces of cinnamon masala and fry for 5 minutes.  Add to it 2 small pieces of chinamon sticks and 4 cloves, a few mint leaves, vinegar and salt to taste and about 2 teaspoons of sugar. Pork also may be cooked this way.

2.       Fowl Baffad

Ingredients: 1 chicken; 100 gms. Radish; 2 cloves; half lime; 5 gms. Cus-cus; 3 tbsps vinegar; 2 green chillis; 1 small onion; 25 gms, oil or ghee; 1 small piece ginger; half coconut; half big onion; 5 gms. Gram dal; 5 gms. Green peas; 6 – 7 pepper conrn; 3 cloves garlic; 1 piece cinnamon; ¾ tsp. turmeric; salt to taste.

Method: Clean and joint the chicken, Roast the gram dal and green peas lightly.  Grind to a smooth paste with turmeric, chinnamon, garlic, cuss-cus, cloves and peper corns, using vinegar. Separately boil radish in water adding juiceof half a lime.

Saute the sliced ½ onion in beated oil or ghee without discolouring.  Add ground paste and sauté for 3-4 more minutes.  Add meat, ginger, (sliced) and chopped green chillis, and fry for some more time.  Add salt and allow the water to come out make 3 extractions of coconut milk.  Add third extract to meat and cook slowly till meat is nearly done.  Add third extract to meat and cook and simmer till the chicken meat is nearly tender.  Add boiled radish.  Now add the first extract of coconut milk and a little vineara and salt to taste.  Remove from fire.  Slice the small onion and fry in a little butter in a frying pan along with curry leaves if desired and pour over fowl curry and serve hot.

3.       South coast chicken curry

Required: 1 medium-sized chicken; 2 onion, finely chopped;1 ½  inch piece ginger; finely chopped; 2 cloves garlic, flaked; ½ tsp. turmeric; 3 tbsps. Cumin seeds; 1 tsp. garam masala; 4  green chillies; 1 pint coconut milk extract; 2 potatoes; 1 spring curry leaves ; salt to taste; ½ lemon 2 tbsps. Ghee.

Method:  Joint the chicken.  Heat the ghee and fry the onions and ginger till light brown.  Grind together with a tablespoon of water, the cloves, turmeric, cumin seeds and garam masala and add to the onions.  Fry for three minutes. Slit the green chillis and add together with curry leaves.  Now add pieces of chicken and fry till well browned.  Pour in the coconut milk and simmer gently till chicken is barely tender.  Add the peeled and diced potatoes and salt and cook till potatoes and tender serve with boiled rice.

4.       Chicken Baffatte (Baffad)

Ingredients: 1 medium sized chicken: 1 tbsp. vinegar; 8 red, dry chilies; 1 inch piece ginger; 4 cloves garlic; 1 tsp. coriander; 1 tsp, cumin seed; 3 tbsp, ghee; 450 gm. Cabbage sliced; 450 gm. Potatoes; 450 gm. Small onion (Pickling variety);  125 gm. Tamarind soaked in hot water.  Salt to taste. 1 cup thick coconut milk. 2 onions, sliced.

Method: joint the chicken grind with the vinegar, chilies, ginger, garlic, coriander and cumin seed.  Heat ghee and brown the sliced onions, add ground spices and fry for 5 minutes.  Add chicken and enough warm water to cover the pieces of chicken and simmer for half an hour.  Peel and quarter potatoes and add together with another 15 minutes.  Strain tamarind and add the juice and salt to taste.  Cook for 10 minutes and add the coconut milk and serve when chicken is tender.