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How about some chicken shicken?

Here are some qurikily-named finger licking chicken recipes from city chefs for you to whip up at home.

india Updated: Nov 02, 2012 01:07 IST
Debasmita Ghosh

Even as the secret recipe gets revealed in the Kunal Kapoor and Huma Qureshi starrer Luv Shuv Tey Chicken Khurana today, we bring to you some popular chicken recipes that carry a quirky name. While some such as General Tso’s chicken traces its origin from Zuo Zongtang, a Qing Dynasty general from Hunan, some others such as the Beer Can Chicken is a whole chicken cooked with a beer can inside it. Chicken Changezi is believed to have originated in the era of the 13th century Mongolian warrior Genghis Khan, Chicken 65 is a tangy chicken fritter dish that is said to have first been tossed up in a Madras resto in 1965, but is a popular snack across the country now. Some also claim that it was was a quick solution for Indian soldiers during the 1965 Indo-Pak war. In the 1800s, the British ships in India were called country ships and their captains, country captains, whose favourite chicken dish was Country Captain Chicken, and hence the name. Well, whatever be the origin of these dishes, they are popular choices of chicken lovers today. So fold up your sleeves and dig in!

Today’s Special:

1. Country Captain Chicken
Ingredients: 1kg boneless and skinless chicken thighs, 2 apples — peeled, cored and diced, 1 diced onion, 1 green bell pepper diced and seeded, 3 cloves, garlic, 1tbsp curry powder, 1 tsp ground ginger, 1/4 teaspoon black pepper, 1/2 cup raisins, 1 cup diced tomatoes, 3 cups of chicken broth, 1 cup basmati rice, 250gm cooked shrimps.

Method: Put the chicken into a thick-bottomed pan, add the apple, onions and bell pepper. Add garlic and all the spices. Add the raisins and the tomatoes. Slowly pour the chicken broth. Cover and cook on very low heat for 2 hours, or till the chicken is tender. Now, carefully remove chicken and place in a dish. Cover it so that it stays warm. In a pan, stir in the raw rice in little oil and cover. Cook for about 30 minutes or until rice is just about tender. Stir in the shrimps, and cook for about 10 minutes. Now, serve the rice and shrimp mixture topped with the chicken pieces.
-By chef Sudipta Saha, Buzz

2. Chicken Changezi
Ingredients: Chicken pieces (500 gms), 2 Onions, cashew (1/2 cup), 1 cup ghee, milk 150 ml, 2tbsp ginger-garlic paste, 1 tomato, coriander powder (1tsp), (1tbsp) chilli powder, (1tsp) garam masala, cream 1 cup 8 makhane (lotus seeds), fenugreek leaves 2tbsp, green chillies 4, boiled egg 1

Method: Saute the chicken in ghee and keep separately. Fry onions in ghee. Add cashew, cook and keep aside. Separately add ginger-garlic, tomatoes, coriander, red chilli and garam masala powder in heated ghee. Sprinkle salt as per your liking. Cook for 2 min and add milk. Add the fried chicken pieces, cover and cook for 5 minutes. Make a paste of cashew and onions in a blender. Add this into the pan. Cook it for another 5 minutes on low flame. In another pan, fry makhane and methi leaves in ghee and keep aside to spread on the dish. Add fresh cream to the gravy. Throw in fried makhane and methi leaves.
-by Jubin Katar, Cafe Cruise

3. Chicken Patakha
1 tbsp each of orange juice, hot pepper sauce, brown sugar and honey, 1 tsp vanilla extract, 1/2 tsp each of minced garlic, garlic powder, Italian seasoning and sesame oil, 1/2 cup vegetable oil, 2 pounds boneless chicken breast meat cut into strips.

Method: Stir together hot pepper sauce, orange juice, vanilla, brown sugar and honey. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined. Toss chicken with marinade, cover, and refrigerate for at least 20 minutes. Adjust oven rack to its top position, and turn oven on to Broil. Place chicken into a baking dish or baking sheet. Broil until golden brown for about 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
-By Manoj Upadhyay Raas, Hauz Khas Village

4. Beer Can Chicken
1 kg whole chicken (with skin), 1 small sprig of rosemary (fresh), salt to taste, 1/2 tbsp white pepper, 1 tbsp celery, chopped, 1 leek, 8 sliced mushrooms, 1 can of mild beer, 2 tbsp olive oil and finally, a few mashed potatoes

Method: Rub the entire chicken with salt, rosemary and some pepper and marinate for about one hour. Now sauté the celery, mushrooms and onions in olive oil. Open the beer can, and place it carefully and strategically inside the cavity of the chicken. After that, place the chicken on a clean tray and roast it for about an hour in an oven. Remove the can and replace it with the sautéed vegetables inside the cavity. Roast the entire arrangement for another 10 minutes. Carefully remove from oven and serve with mashed potatoes.
-By chef Raj Kumar, Blanco, Khan Market

5. Chicken Dilruba
Ingredients: 2 tbsp oil, 2 finely sliced onions, 2 tomatoes sliced, 4 tsp green chillies chopped, 1 tsp ginger and garlic paste, 1 inch cinnamon stick, 2 black cardamoms, 4 black peppercorns, 1/2 tsp cumin seeds, 1 tsp red chilli powder, 1/2 tsp garam masala powder, 800gm chicken, 2 tbsp tomato puree, salt to taste, 2 tbsp thick yogurt, 2 tbsp lemon juice, finely chopped fresh coriander to garnish

Method: Heat oil in a wok and fry the onion slices till golden brown. Add the tomatoes, green chillies, ginger and garlic pastes. Saute briefly. Add the next six ingredients and saute further. Add the chicken pieces and fry well so that the flavours permeate through the chicken. Add the tomato puree and salt. Reduce the heat and add the yogurt. Cover with a tight fitting lid and simmer for about 15 minutes. Stir in the lemon juice and garnish with coriander leaves.
-By Chef Ashok, Café Morrison

6. Murgh Ki Asharfiyan
800gm chicken thighs, 20gm garlic paste, 30gm red chilli powder, 30ml lemon juice, 80gm hung curd, 10gm garam masala, salt, 10gm kasoori methi, 60ml oil, 15gm jeera powder, 45gm butter, 50gm chopped coriander leaves, 25gm mint chopped, 80ml cream

Method: Remove fat from chicken thighs and wash them properly. Wipe it dry. Slice the thigh into 4 equal pieces. Marinate the tikkas with lemon juice, salt & ginger garlic paste for 20 minutes. Meanwhile prepare a marination with rest of the ingredients. except chopped coriander, chopped mint and fresh cream. Marinate the pieces in second marination & keep it for at least an hour. Skewer the tikkas & cook in moderate hot tandoor after 5-7 minutes take out skewer from tandoor & baste it with butter. Cook till done. Remove from the skewer carefully. Put it in a bowl, add chopped coriander, chopped mint and cream.
-By chef Rajiv Kumar Malhotra, Chor Bizarre

7. Chicken 65
Ingredients: 500gm boneless chicken, 1/2 cup yogurt, 2tbsp each of corn flour, lemon juice, chopped ginger, chopped garlic, and curry leaves, 1 dry red chilli, black pepper corns, a pinch of baking soda

Method: Mix some yogurt, some lemon juice, corn flour and salt with the chopped ginger, garlic and pepper corns. Add a spoonful of oil and baking soda. Coat the chicken with this paste and marinate for an hour. Now in a thick-bottomed pan, shallow fry the chicken pieces, preferably 2-3 at a time. Toss continuously on low heat so that the chicken is well cooked. once all the chicken has been added. Turn the pieces frequently. Take out the chicken pieces, drain the oil. Now in a teaspoon of oil, add the curry leaves, and toss in the fried chicken pieces. Sprinkle black salt and lemon juice and serve hot.
-By chef Sultan, Kwality Food Services

8. General Tso’s Chicken
2 medium boneless chicken breasts, 1/2 cup of chicken broth, 2 tbsp sugar, 2 tbsp soy sauce,
2 tbsp grated ginger, 2 tbsp cornstarch, 2 tbsp cooking oil, 2 tbsp red pepper flakes, 1 tbsp white vinegar, 4 scallions, chopped, 4 minced bulbs of garlic and white basmati rice (not more than 2 servings)

Method: Mix the broth with sugar and also add soy sauce, vinegar and ginger to the mixture. Keep aside this sauce. In a wok, heat some oil and add the scallions, garlic and red pepper flakes. Cook for about a few minutes. Add the chicken and let it turn brown. Cook for a few minutes. Now add the cornstarch to your sauce bowl and mix the whole thing well. Add this to the chicken in the pan and heat until it comes to boil. Simmer on low heat. The boiling of the sauce will thicken the cornstarch.
-by Chef Manoj Kumar, Out Of The Box