how to prepare(cook)Tomato Chicken?
Ingredients
5 tbsp.veg oil
3/4 tsp whole cumin seeds
1" stick of cinnamon -
2 bay leaves
6 whole cardamom pods
1/4 tsp whole peppercorns
2 med sized onions peeled and finely chopped
6-7 garlic cloves peeled and finely chopped
1 pound of fresh tomatoes peeled and finely chopped (tinned can be substituted)
1" cube of fresh ginger peeled and finely chopped
3 lb.jointed chicken pieces skinned
1-1/2 tsp salt
1 tsp red pepper powder
1/2 tsp garam masala.
Method
Heat the oil in a large, wide pot over a med-high flame.
When hot put in the cumin seeds, cinnamon, bay leaves, and pepper corns.
Stir once and then add the onions, garlic, and ginger.
Stir and let it fry till the onions pick up brown specs.
Now put in the tomatoes, salt and the red pepper powder, stir fry for about 2-3 mins till the onions become soft and mushy.
Now add the chicken pieces, stir to mix and bring to a boil.
Pressure cook after adding 1 cup of hot water for about 15 mins.
Once the meat is tender add the garam masala and cook with open lid for about 5 mins in order to reduce the liquid somewhat.
Serve hot with rice or hot rotis.
Friday, April 10, 2009
Tomato Chicken
how to prepare(cook)Tomato Chicken ?
Ingredients
1 1/2 lb. chicken cut into small pieces
1 tsp red chilli powder
1 tsp cumin powder
1 tsp turmeric powder
4 medium onions sliced finely
2-3 tbsp curd
2 tsp red-chilli pwd
2 -3 tsp coriander powder
1 tsp cumin pwd
2 tbsp coconut, roasted and ground into a fine paste
3 tomatoes, pureed
2-3 cloves
1 " cinnamon
2-3 cardammoms
2 tbsp cashewnuts, ground with a little water to a paste
A bunch of coriander leaves, chopped
Cooking oil
Method
Marinate the chicken with cumin powder, chilli powder and turmeric powder and bake it in the oven or shallow fry in a little oil till well done. Drain and set aside.
Deep fry the sliced onions in oil till they are properly browned.Drain them, add the curd and blend the mixture with the cinnammon, cloves and cardammoms till smooth.Set aside.
Heat some oil in a pan and fry the above onion/curd masala till the oil begins to seperate.Now add the dry powders and fry for about 1/2 a minute.Add the pureed tomato and the chicken pieces.Add some water and simmer till the chicken is cooked.Add the cashewnut and coconut paste and bring to a boil. Garnish with the chopped coriander leaves.
Serve hot with rice or roti.
Ingredients
1 1/2 lb. chicken cut into small pieces
1 tsp red chilli powder
1 tsp cumin powder
1 tsp turmeric powder
4 medium onions sliced finely
2-3 tbsp curd
2 tsp red-chilli pwd
2 -3 tsp coriander powder
1 tsp cumin pwd
2 tbsp coconut, roasted and ground into a fine paste
3 tomatoes, pureed
2-3 cloves
1 " cinnamon
2-3 cardammoms
2 tbsp cashewnuts, ground with a little water to a paste
A bunch of coriander leaves, chopped
Cooking oil
Method
Marinate the chicken with cumin powder, chilli powder and turmeric powder and bake it in the oven or shallow fry in a little oil till well done. Drain and set aside.
Deep fry the sliced onions in oil till they are properly browned.Drain them, add the curd and blend the mixture with the cinnammon, cloves and cardammoms till smooth.Set aside.
Heat some oil in a pan and fry the above onion/curd masala till the oil begins to seperate.Now add the dry powders and fry for about 1/2 a minute.Add the pureed tomato and the chicken pieces.Add some water and simmer till the chicken is cooked.Add the cashewnut and coconut paste and bring to a boil. Garnish with the chopped coriander leaves.
Serve hot with rice or roti.
Tandoori Chicken
how to prepare(cook)Tandoori Chicken?
Ingredients
2.5 lbs of chicken - skinless - breast, leg and thigh - about 2-inch pieces.
2 Tablespoon Chilli Paste
3 Tablespoon Tandoori Paste
2 Tablespoon Vindaloo Paste
2 Tablespoon Curry Paste
3 Tablespoon Red Chilli Powder or Pepper
4 Tablespoon Plain Yogurt or 1/2 cup Buttermilk.
Salt to taste
Method
Prepare the chicken by removing the skin and trimming all of the fat.
Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating.
Put all Pastes, Chilli powder and salt in a bowl.
Mix all of the above to a paste.
Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt.
Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency.
Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator.
Heat the oven to 450F.
Prepare a pan for the oven by lining with aluminium foil.
Place chicken pieces on the pan and dribble half of the marinade on the pieces.
Put the pan in the oven for 15 minutes - uncovered - middle or top rack.
Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces
Put the pan in the oven for another 15-20 minutes - check to see not to overcook.
Remove pan and serve while hot.
Garnish with sliced half-rings of onions, green chilli slices and lemon wedges.
Ingredients
2.5 lbs of chicken - skinless - breast, leg and thigh - about 2-inch pieces.
2 Tablespoon Chilli Paste
3 Tablespoon Tandoori Paste
2 Tablespoon Vindaloo Paste
2 Tablespoon Curry Paste
3 Tablespoon Red Chilli Powder or Pepper
4 Tablespoon Plain Yogurt or 1/2 cup Buttermilk.
Salt to taste
Method
Prepare the chicken by removing the skin and trimming all of the fat.
Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating.
Put all Pastes, Chilli powder and salt in a bowl.
Mix all of the above to a paste.
Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt.
Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency.
Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator.
Heat the oven to 450F.
Prepare a pan for the oven by lining with aluminium foil.
Place chicken pieces on the pan and dribble half of the marinade on the pieces.
Put the pan in the oven for 15 minutes - uncovered - middle or top rack.
Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces
Put the pan in the oven for another 15-20 minutes - check to see not to overcook.
Remove pan and serve while hot.
Garnish with sliced half-rings of onions, green chilli slices and lemon wedges.
Sweet and Sour Treat
how to prepare(cook)Sweet and Sour Treat ?
Ingredients
1 cup shredded and boiled chicken
1/2 cup cleaned and deveined shrimp
1/2 cup fresh and well cleaned mushrooms
1 small bunch of spring onions
1 large onion
1 flake of garlic
1 cup of cabbage shredded finely
1 small carrot sliced and boiled
10 fresh string beans cut and boiled
1 small capsicum diced into cubes
2 1/2 tbsp of tomato ketchup
1/2 tsp of soya sauce
1/2 tsp vinegar
1/2 tsp ajinomoto
Salt
Sugar
2 tbsp oil
Method
In pan take oil fry the onion and spring onions lightly and add the garlic paste.
Add the chicken and shrimp and fry for another 2 minutes.
Now add mushrooms, cabbage, capsicum, carrots and string beans and fry well.
Add the salt, sugar, ketchup, vinegar, soya sauce and ajinomoto and cook for 5 minutes.
Add a little water if needed and cook till vegetables are done and gravy thickens.
Serve sizzling hot with noodles or freshly baked garlic bread
Ingredients
1 cup shredded and boiled chicken
1/2 cup cleaned and deveined shrimp
1/2 cup fresh and well cleaned mushrooms
1 small bunch of spring onions
1 large onion
1 flake of garlic
1 cup of cabbage shredded finely
1 small carrot sliced and boiled
10 fresh string beans cut and boiled
1 small capsicum diced into cubes
2 1/2 tbsp of tomato ketchup
1/2 tsp of soya sauce
1/2 tsp vinegar
1/2 tsp ajinomoto
Salt
Sugar
2 tbsp oil
Method
In pan take oil fry the onion and spring onions lightly and add the garlic paste.
Add the chicken and shrimp and fry for another 2 minutes.
Now add mushrooms, cabbage, capsicum, carrots and string beans and fry well.
Add the salt, sugar, ketchup, vinegar, soya sauce and ajinomoto and cook for 5 minutes.
Add a little water if needed and cook till vegetables are done and gravy thickens.
Serve sizzling hot with noodles or freshly baked garlic bread
Stir-Fried Green Chicken
how to prepare(cook) Stir-Fried Green Chicken?
Ingredients
1 lb chicken breast (boanless,skinless)- cut into small cubes
1 Tbsp starch mixed in a little bit of water
1 green bell pepper - cut into chunky pieces
1 red onion - cut into chunks
7-8 mushroom - sliced
4 garlick cloves
1" ginger
4-5 hot green chillies
Handful of fresh corriander
Method
Stir fry chicken (2-3 min.) in little bit of oil. Set aside.
Stir fry vegies, onion, mushroom and set aside.
Grind garlic, ginger, chillies and fresh corriender to paste.
Fry paste in little bit oil. Add chicken and vegitables, onions, mushroom to it. Stir for a minute.
Add starch to it. Cook for a minute. Do not over cook. Add salt to taste.
Serve hot on bed of rice.
Ingredients
1 lb chicken breast (boanless,skinless)- cut into small cubes
1 Tbsp starch mixed in a little bit of water
1 green bell pepper - cut into chunky pieces
1 red onion - cut into chunks
7-8 mushroom - sliced
4 garlick cloves
1" ginger
4-5 hot green chillies
Handful of fresh corriander
Method
Stir fry chicken (2-3 min.) in little bit of oil. Set aside.
Stir fry vegies, onion, mushroom and set aside.
Grind garlic, ginger, chillies and fresh corriender to paste.
Fry paste in little bit oil. Add chicken and vegitables, onions, mushroom to it. Stir for a minute.
Add starch to it. Cook for a minute. Do not over cook. Add salt to taste.
Serve hot on bed of rice.
Spicy Mint Chicken
how to prepare(cook)Spicy Mint Chicken?
Ingredients
Chicken breast - 500 gms
Onion - 1 Medium sized
Tomato - 1 big
Salt
Oil - 3-4 tbsp.
Chopped mint leaves - 1 tbsp.
For Wet Grinding
Mint leaves - 2 cups
Coriander - 1 cup
Green Chillies - 5
Ginger paste - 1tbsp.
Garlic paste 1-1/2 tbsp.
For Dry Grinding
Aniseeds - 1-1/2 tsp.
Cumin - 1 1/2 tsps.
Cloves - 5
Cinnamon stick - 1 inch
Whole peppercorns - 3 tsp.
Poppy seeds - 1 tsp.
Method
Wash and keep aside the chicken.
Mix the wet ground paste with the dry ground powder.
Add this paste to the chicken and rub well on all the pieces.
Marinate for an hour.
Heat the oil in a pressure pan.
Saut the onions and add the tomatoes and fry for a while.
Now add the chicken and salt and stir fry for 10 min. on simmer before pressure cooking.
Garnish with a little chopped mint.
Serve hot with chapatis, kubus or rice.
Ingredients
Chicken breast - 500 gms
Onion - 1 Medium sized
Tomato - 1 big
Salt
Oil - 3-4 tbsp.
Chopped mint leaves - 1 tbsp.
For Wet Grinding
Mint leaves - 2 cups
Coriander - 1 cup
Green Chillies - 5
Ginger paste - 1tbsp.
Garlic paste 1-1/2 tbsp.
For Dry Grinding
Aniseeds - 1-1/2 tsp.
Cumin - 1 1/2 tsps.
Cloves - 5
Cinnamon stick - 1 inch
Whole peppercorns - 3 tsp.
Poppy seeds - 1 tsp.
Method
Wash and keep aside the chicken.
Mix the wet ground paste with the dry ground powder.
Add this paste to the chicken and rub well on all the pieces.
Marinate for an hour.
Heat the oil in a pressure pan.
Saut the onions and add the tomatoes and fry for a while.
Now add the chicken and salt and stir fry for 10 min. on simmer before pressure cooking.
Garnish with a little chopped mint.
Serve hot with chapatis, kubus or rice.
Spicy Mint Chicken
how to prepare(cook)Spicy Mint Chicken?
Ingredients
Chicken breast - 500 gms
Onion - 1 Medium sized
Tomato - 1 big
Salt
Oil - 3-4 tbsp.
Chopped mint leaves - 1 tbsp.
For Wet Grinding
Mint leaves - 2 cups
Coriander - 1 cup
Green Chillies - 5
Ginger paste - 1tbsp.
Garlic paste 1-1/2 tbsp.
For Dry Grinding
Aniseeds - 1-1/2 tsp.
Cumin - 1 1/2 tsps.
Cloves - 5
Cinnamon stick - 1 inch
Whole peppercorns - 3 tsp.
Poppy seeds - 1 tsp.
Method
Wash and keep aside the chicken.
Mix the wet ground paste with the dry ground powder.
Add this paste to the chicken and rub well on all the pieces.
Marinate for an hour.
Heat the oil in a pressure pan.
Saut the onions and add the tomatoes and fry for a while.
Now add the chicken and salt and stir fry for 10 min. on simmer before pressure cooking.
Garnish with a little chopped mint.
Serve hot with chapatis, kubus or rice.
Ingredients
Chicken breast - 500 gms
Onion - 1 Medium sized
Tomato - 1 big
Salt
Oil - 3-4 tbsp.
Chopped mint leaves - 1 tbsp.
For Wet Grinding
Mint leaves - 2 cups
Coriander - 1 cup
Green Chillies - 5
Ginger paste - 1tbsp.
Garlic paste 1-1/2 tbsp.
For Dry Grinding
Aniseeds - 1-1/2 tsp.
Cumin - 1 1/2 tsps.
Cloves - 5
Cinnamon stick - 1 inch
Whole peppercorns - 3 tsp.
Poppy seeds - 1 tsp.
Method
Wash and keep aside the chicken.
Mix the wet ground paste with the dry ground powder.
Add this paste to the chicken and rub well on all the pieces.
Marinate for an hour.
Heat the oil in a pressure pan.
Saut the onions and add the tomatoes and fry for a while.
Now add the chicken and salt and stir fry for 10 min. on simmer before pressure cooking.
Garnish with a little chopped mint.
Serve hot with chapatis, kubus or rice.
Subscribe to:
Posts (Atom)