Chicken Egg Soup

Chicken and egg are two amazing ingredients for a soup. I usually make this soup for my daughter when she is bored of eating normal egg or when she is having cold. This soup is good for adults as well as kids.

Ingredients
Chicken- 2 pieces
Egg - 1
Cornflour - 1 tsp
onion small - 1/2
garlic - 2-3 flakes
ginger - 1/2 tsp finely chopped
Pepper Powder
Salt to taste

Method
Finely chop ginger, garlic and onion. Keep chicken pieces for boiling along with ginger, garlic, onion and salt. When chicken is cooked, take it out and keep aside. Strain the water and mash vegetables so that its mixes in stock. Now keep it for boiling. Mix cornflour in a cup with little water. When stock starts boiling and cornflour to it. Stir nicely.
Now beat an egg and add to boiling soup. Stir slowly while adding egg.
Check salt and add if required. Add pinch of pepper powder or as per your taste.
Enjoy it hot with friends and family.

Chicken Fry (Easy marination style...)

Ingredients

Chicken - 4 Medium Sized ( Preferably Leg or thigh piece)
Curd - 4 table Spoon
Ginger Paste - 1/2 tsp
Garlic - 2 tsp
Chicken Tandoori Masala - 1 tsp
Kashmiri red chilly Powder - 1 tsp
Red Chilly powder - 1/2 tsp
Salt to taste
Oil - 1/2 Cup

Method

Mix all the above ingredients in a vessel other than oil and let it marinate for 3-4 hours.

Now heat the oil in a pan and fry the marinated chicken pieces in it on slow flame from all sides till golden brown.

When becomes golden brown, remove them on tissue paper to remove extra oil.

Enjoy it as a wonderful starter.

Chicken Methi Badaami

Ingredients
Chicken - 1 kg
Onions - 3 finely chopped
Garlic Paste - 3 tablespoon
Ginger Paste - 1 teaspoon

Almond/Badaam  Powder - 2 tablespoon
Wiped Curd - 4 tablespoon
Chicken Tandoori Masala
Red Chilly Powder - 1/2 teaspoon
Kashmiri red chilly Powder - 1 teaspoon (Optional)
Whole garam masala - Whole Black Pepper : 4, Clove - 3, Cardamom - 3, Cinnamon- 1 Inch
Refined Oil - 4 tablespoon
Kastoori Methi - 1 teaspoon
Salt to taste
Water

Method

Heat the oil in pan. Add whole garam masala to it. Wait for few seconds then add finely chopped onions. As onion starts becoming golden, add ginger garlic paste and let it cook for sometime. After the raw taste of ginger and garlic is gone, add chicken pieces to it. Then add salt, chicken tandoori masala, red chilly and kashmiri red chilly powder. Put the lid and let it cook on simmer for 15- 20 mins. Dont add water at this point as chicken will leave water. When the chicken is cooked and masala becomes nice deep brown color, add kastoori methi. After 1-2 mins add curd and badaam powder and little water around 1/2 cup and let it cook for 5mins.

This can be served with hot Parathas or jeera rice.

Notes

• Kashmiri red chilly powder is optional to give spicy flavor as well as color. If you dont have you can add only normal red chilly powder as per taste.
• Using chicken tandoori masala saves time for us to make dry masala so generally I go for readily available masala from MDH, Everest, etc. If you dont want to use that, you can also use normal garam masala powder.