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.
Spicy Chicken
how to prepare(cook)Spicy Chicken ?
Ingredients
Chicken 500g
Tomato 1
Onion 1
Ginger paste 2 tsp
Garlic paste 2 tsp
Pepper powder 3 tsp
Chilli powder 1 tsp
Tumeric powder 1/2 tsp
Garam masala powder 1 tsp
Oil 2 Table spoon
Salt
Method
Cut the chicken and tomato into small pieces
Grind the onion into fine paste
Mix the onion paste, tomato pieces and all the other ingredients except oil in to the chicken pieces.
Put the chicken mixture into a pan, cover it with a lid and cook for 20 min without adding any water in a low flame
In a separate pan heat the 2 tbs oil and add the cooked chicken mixture and fry till it becomes dark brown.
Serve hot with rice.
Ingredients
Chicken 500g
Tomato 1
Onion 1
Ginger paste 2 tsp
Garlic paste 2 tsp
Pepper powder 3 tsp
Chilli powder 1 tsp
Tumeric powder 1/2 tsp
Garam masala powder 1 tsp
Oil 2 Table spoon
Salt
Method
Cut the chicken and tomato into small pieces
Grind the onion into fine paste
Mix the onion paste, tomato pieces and all the other ingredients except oil in to the chicken pieces.
Put the chicken mixture into a pan, cover it with a lid and cook for 20 min without adding any water in a low flame
In a separate pan heat the 2 tbs oil and add the cooked chicken mixture and fry till it becomes dark brown.
Serve hot with rice.
Shahi Chicken
how to prepare(cook)Shahi Chicken ?
Ingredients
2 pounds chicken ( skinless & boneless)
2 tablespoon oil.
1 large onion finely chopped.
2 Tsp tomato paste.
2 Tsp poppy seeds powder.
2 Tsp cashewnut powder.
10-15 strands of saffron.
2 Tsp milk.
1 cup hot water.
For marinating
2 table sp thick curd.
2 Tsp dhania powder.
2 Tsp cumin seed powder.
1 Tsp ginger paste.
1 Tsp garlic paste.
1/2 Tsp turmeric powder.
2 Tsp red chilli powder.
Salt .
Method
Marinate the chicken pieces in marinade for 4-5 hrs.
Heat oil in vessel & add onions. Stir fry until onion become light brown in colour.
After onion fried add tomato paste, cashewnut powder, poppy seed powder & fry for 2-3 minutes on low flame.
After that add chicken & keep on mixing chicken with the masala. When chicken will dry add hot water.
Cook the chicken on low flame for 20-25 minutes or till chicken is well done. Keep stirring occasionally.
Melt the saffron in milk & mix with chicken, keep on low flame for 2 minutes.
For garnishing sprinkle some chopped coriander leaves & some fried onion.
Ingredients
2 pounds chicken ( skinless & boneless)
2 tablespoon oil.
1 large onion finely chopped.
2 Tsp tomato paste.
2 Tsp poppy seeds powder.
2 Tsp cashewnut powder.
10-15 strands of saffron.
2 Tsp milk.
1 cup hot water.
For marinating
2 table sp thick curd.
2 Tsp dhania powder.
2 Tsp cumin seed powder.
1 Tsp ginger paste.
1 Tsp garlic paste.
1/2 Tsp turmeric powder.
2 Tsp red chilli powder.
Salt .
Method
Marinate the chicken pieces in marinade for 4-5 hrs.
Heat oil in vessel & add onions. Stir fry until onion become light brown in colour.
After onion fried add tomato paste, cashewnut powder, poppy seed powder & fry for 2-3 minutes on low flame.
After that add chicken & keep on mixing chicken with the masala. When chicken will dry add hot water.
Cook the chicken on low flame for 20-25 minutes or till chicken is well done. Keep stirring occasionally.
Melt the saffron in milk & mix with chicken, keep on low flame for 2 minutes.
For garnishing sprinkle some chopped coriander leaves & some fried onion.
Roast Sour Chicken
how to prepare(cook)Roast Sour Chicken ?
Ingredients
600 gms. boneless chicken pieces
1/2 cup curd
1 cup tomato puree
1 tsp tomato paste
3 tblsp ginger garlic paste
2 tblsp vinegar
2 tblsp tandoori masala
2 tblsp oil
Salt
Method
Marinate the chicken with the above ingredients and keep aside.
Heat oil in a non-stick pan and arrange the marinated chicken. Cover and cook till the gravy dries up and the chicken is well coated with masalas.
Serve with steamed basmati rice or with hot butter parathas.
Ingredients
600 gms. boneless chicken pieces
1/2 cup curd
1 cup tomato puree
1 tsp tomato paste
3 tblsp ginger garlic paste
2 tblsp vinegar
2 tblsp tandoori masala
2 tblsp oil
Salt
Method
Marinate the chicken with the above ingredients and keep aside.
Heat oil in a non-stick pan and arrange the marinated chicken. Cover and cook till the gravy dries up and the chicken is well coated with masalas.
Serve with steamed basmati rice or with hot butter parathas.
Pepper Chicken
how to prepare(cook)Pepper Chicken ?
Ingredients
Chicken 500 gms
Turmeric Powder 3 tsps
White Vinegar 4 tbsps
Ginger 50 gms
Garlic 8 cloves
Saunf 1 tsp
Onion 1 medium
Soy Sauce 3 tbsps
Red Chilli Powder 1/2 tsp
Curry Leaves 2 Strands
Pepper powder 3 tbsps
Salt
Method
Wash chicken pieces with White Vinegar and 1 tsp turmeric powder.
Heat oil in the pan, add in order saunf, ginger, garlic, curry leaves, onion. Saute them until mild brown.
Add 2 tsps turmeric powder, chilli powder and saute for 30 seconds.
Add chicken, soy sauce, remaining vinegar, salt and mix them well.
Cook the chicken in low heat until it is done. After this add pepper powder, mix well and leave it for 5 more minutes.
Serve the pepper chicken hot .
Ingredients
Chicken 500 gms
Turmeric Powder 3 tsps
White Vinegar 4 tbsps
Ginger 50 gms
Garlic 8 cloves
Saunf 1 tsp
Onion 1 medium
Soy Sauce 3 tbsps
Red Chilli Powder 1/2 tsp
Curry Leaves 2 Strands
Pepper powder 3 tbsps
Salt
Method
Wash chicken pieces with White Vinegar and 1 tsp turmeric powder.
Heat oil in the pan, add in order saunf, ginger, garlic, curry leaves, onion. Saute them until mild brown.
Add 2 tsps turmeric powder, chilli powder and saute for 30 seconds.
Add chicken, soy sauce, remaining vinegar, salt and mix them well.
Cook the chicken in low heat until it is done. After this add pepper powder, mix well and leave it for 5 more minutes.
Serve the pepper chicken hot .
Pepper Chicken
how to prepare(cook)Pepper Chicken ?
Ingredients
1kg chicken thighs cut into 4
2 small onions finely chopped
6 table spns black pepper corns
4 pods cardamom
2 table spns corriander powder
3 table spns refined cooking oil
3 table spns coconut oil
4 dried chilli
6 table spns dessicated coconut
1 teaspoon musturd seeds
Curry leaves
Salt to taste
Method
Add the pepper corns to the frying pan and quickly roast it. Let it cool and grind to powder.
Add the dessicated coconut to the frying pan and quickly roast it without browning it and set aside.
Add the refined oil to the pan and add the cardomom pods. Fry until it gives out an aroma, then add the onions. Fry the onions until it turns transparent.
Add the chicken pieces and fry until it turns colour. Add the salt, pepper powder and corriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning.
When the chicken is cooked, Mix the dessicated coconut
Heat another frying pan and fry the musturd seeds curry leaf and the dry chill is in coconut oil. Add this to the chicken
Serve hot with rice.
Ingredients
1kg chicken thighs cut into 4
2 small onions finely chopped
6 table spns black pepper corns
4 pods cardamom
2 table spns corriander powder
3 table spns refined cooking oil
3 table spns coconut oil
4 dried chilli
6 table spns dessicated coconut
1 teaspoon musturd seeds
Curry leaves
Salt to taste
Method
Add the pepper corns to the frying pan and quickly roast it. Let it cool and grind to powder.
Add the dessicated coconut to the frying pan and quickly roast it without browning it and set aside.
Add the refined oil to the pan and add the cardomom pods. Fry until it gives out an aroma, then add the onions. Fry the onions until it turns transparent.
Add the chicken pieces and fry until it turns colour. Add the salt, pepper powder and corriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning.
When the chicken is cooked, Mix the dessicated coconut
Heat another frying pan and fry the musturd seeds curry leaf and the dry chill is in coconut oil. Add this to the chicken
Serve hot with rice.
Orange Baked Chicken
how to prepare(cook)Orange Baked Chicken ?
Ingredients
4 boneless, skinless chicken breasts, halved
2 Tbsp butter, melted
1/2 tsp salt
Freshly ground pepper
3 Tbsp flour
1/4 tsp dry mustard
1/2 tsp cinnamon
1/8 tsp ground ginger
1&1/2 cups orange juice, boiling
Method
Preheat oven to 375 degrees.
Place chicken breasts in baking dish.
Brush with melted butter.
Sprinkle with salt and pepper. Bake 15 minutes, uncovered.
Put remaining butter in small saucepan.
Add flour, salt, mustard, cinnamon, and ginger.
Cook, stirring, 2 to 3 minutes.
Remove from heat and pour on boiling orange juice, beating vigorously with a wire whisk.
Cook, stirring, 5 minutes or until thickened.
Pour over chicken and bake another 15 minutes.
Set oven to broil and brown chicken for 2 to 3 minutes before serving.
Ingredients
4 boneless, skinless chicken breasts, halved
2 Tbsp butter, melted
1/2 tsp salt
Freshly ground pepper
3 Tbsp flour
1/4 tsp dry mustard
1/2 tsp cinnamon
1/8 tsp ground ginger
1&1/2 cups orange juice, boiling
Method
Preheat oven to 375 degrees.
Place chicken breasts in baking dish.
Brush with melted butter.
Sprinkle with salt and pepper. Bake 15 minutes, uncovered.
Put remaining butter in small saucepan.
Add flour, salt, mustard, cinnamon, and ginger.
Cook, stirring, 2 to 3 minutes.
Remove from heat and pour on boiling orange juice, beating vigorously with a wire whisk.
Cook, stirring, 5 minutes or until thickened.
Pour over chicken and bake another 15 minutes.
Set oven to broil and brown chicken for 2 to 3 minutes before serving.
Non-Veg Pulao
how to prepare(cook)Non-Veg Pulao?
Ingredients
4 cup rice
2 lbs chicken or mutton
2 chopped onions
Vegetable oil
Salt
1tsp pepper
3 medium carrots, cut in 3" sticks
1/2 cups raisins
1/2 tsp cardmom
1/2 tsp cumin
4 cups water
Method
Fry onion in the oil until brown.
Add meat and stir well cook for ten minutes.
Add water, salt and pepper. Cover and cook until meat is tender.
Bring 6 cups of water to boil. Then put rice in it and cook for 5 minutes.
Remove rice from heater.
Combine the meat sauce, raisins, carrots, cardamom, cumin and rice.
Put the mixture in the oven at 350 degrees for 45 minutes.
Ingredients
4 cup rice
2 lbs chicken or mutton
2 chopped onions
Vegetable oil
Salt
1tsp pepper
3 medium carrots, cut in 3" sticks
1/2 cups raisins
1/2 tsp cardmom
1/2 tsp cumin
4 cups water
Method
Fry onion in the oil until brown.
Add meat and stir well cook for ten minutes.
Add water, salt and pepper. Cover and cook until meat is tender.
Bring 6 cups of water to boil. Then put rice in it and cook for 5 minutes.
Remove rice from heater.
Combine the meat sauce, raisins, carrots, cardamom, cumin and rice.
Put the mixture in the oven at 350 degrees for 45 minutes.
Murgh Korma
how to cook(prepare) Murgh Korma ?
Ingredients
Chicken 1 pcs about approx. 2 kgs
Coconut 1 pc.
Poppy seeds 100 gms
Cashewnuts 100 gms
Red chilli 1-2 pcs.
Green chilli 1 pc.
Coriander 10 gms.
Onions 750 gms.
Salt to taste
Curd 500 gms.
Ghee 50 gms.
Method
Clean and cut the chicken, slice onions.
Grind together the coconut, poppy seeds, cashewnuts, red chilli, green chilli, coriander, and half of the onions.
Heat ghee and lightly saute the rest of onions, add ground ingredients and fry for a few minutes.
Add the chicken and fry for another five minutes, add the curd, salt to taste, and cook till done.
Ingredients
Chicken 1 pcs about approx. 2 kgs
Coconut 1 pc.
Poppy seeds 100 gms
Cashewnuts 100 gms
Red chilli 1-2 pcs.
Green chilli 1 pc.
Coriander 10 gms.
Onions 750 gms.
Salt to taste
Curd 500 gms.
Ghee 50 gms.
Method
Clean and cut the chicken, slice onions.
Grind together the coconut, poppy seeds, cashewnuts, red chilli, green chilli, coriander, and half of the onions.
Heat ghee and lightly saute the rest of onions, add ground ingredients and fry for a few minutes.
Add the chicken and fry for another five minutes, add the curd, salt to taste, and cook till done.
Methi Chicken
how to prepare(cook)Methi Chicken ?
Ingredients
1 kilo chicken
3 tblsp methi dried and crushed
5 onion (made into paste)
1 1/2 inch ginger and 5 garlic flakes are made into paste.
Lemon juice (1 full lemon)
1tsp each of dhania and jeera powder.
1 tsp each turmeric, chilli
1 bay leaf
Salt to taste
Oil
Method
Marinate the chicken with curd, turmeric powder, salt, chilli powder, add the lemon juice and leave for 1/2 hour.
Boil the chicken for about 10 minutes.
Pour oil into a kadai, add the bay leaf and fry the onion paste with about 1tsp of turmeric and chilli powder accordingly to your taste and add salt to taste.
After the onion paste is fried add the ginger and garlic paste.
Fry for some time and add only the chicken leaveing the chicken stark for later with 1 stem of the curry leaves.
Keep the gas in medium flame and keep on mixing the chicken with the masala.
Add the chicken stark and keep on stirring.
When the chicken is almost over, that is, the chicken is dried up add the, dhania and jeera powder crushed methi and mix for few minutes and put off.
Garnish with some chopped coriander leaves.
Ingredients
1 kilo chicken
3 tblsp methi dried and crushed
5 onion (made into paste)
1 1/2 inch ginger and 5 garlic flakes are made into paste.
Lemon juice (1 full lemon)
1tsp each of dhania and jeera powder.
1 tsp each turmeric, chilli
1 bay leaf
Salt to taste
Oil
Method
Marinate the chicken with curd, turmeric powder, salt, chilli powder, add the lemon juice and leave for 1/2 hour.
Boil the chicken for about 10 minutes.
Pour oil into a kadai, add the bay leaf and fry the onion paste with about 1tsp of turmeric and chilli powder accordingly to your taste and add salt to taste.
After the onion paste is fried add the ginger and garlic paste.
Fry for some time and add only the chicken leaveing the chicken stark for later with 1 stem of the curry leaves.
Keep the gas in medium flame and keep on mixing the chicken with the masala.
Add the chicken stark and keep on stirring.
When the chicken is almost over, that is, the chicken is dried up add the, dhania and jeera powder crushed methi and mix for few minutes and put off.
Garnish with some chopped coriander leaves.
Masala Chicken
how to prepare(cook)Masala Chicken ?
Ingredients
3 nos. potatoes
2 lbs chicken cut into pieces
6 nos. medium onions chopped
4 nos. medium tomatoes chopped
6 nos. green chillies slit
2 tbsp. garlic chopped fine
2 tbsp. ginger chopped fine
12 nos. peppercorns
8 nos. cloves
6 nos. dry red chillies
2 inch cinnamon stick
Oil to cook
Salt to taste
Method
Remove the skin from potatoes and cut them into long chips /wedges.
Heat the pan and add oil to it.
Fry the potato chips /wedges and set aside.
Add all the remaining ingredients except chicken to the pan and fry till it is brown.
Then add chicken pieces and cook till done.
Next add fried potato chips /wedges and cook on the slow flame for few minutes.
Serve hot with parathas.
Ingredients
3 nos. potatoes
2 lbs chicken cut into pieces
6 nos. medium onions chopped
4 nos. medium tomatoes chopped
6 nos. green chillies slit
2 tbsp. garlic chopped fine
2 tbsp. ginger chopped fine
12 nos. peppercorns
8 nos. cloves
6 nos. dry red chillies
2 inch cinnamon stick
Oil to cook
Salt to taste
Method
Remove the skin from potatoes and cut them into long chips /wedges.
Heat the pan and add oil to it.
Fry the potato chips /wedges and set aside.
Add all the remaining ingredients except chicken to the pan and fry till it is brown.
Then add chicken pieces and cook till done.
Next add fried potato chips /wedges and cook on the slow flame for few minutes.
Serve hot with parathas.
Garlic Chicken
how to prepare(cook)Lemon Garlic Chicken?
Ingredients
Vinegar- 1 tbl spn
Garlic Paste-1 tbl spn (freshly made)
Cream 100 gm
Salt-1.5 tsp
Oil-1 tbl spn
Sugar-half tsp
Red pepper-half tsp
Red food color- pinch
2 lemons
Method
Take a chicken 600-700 gms
Wash thoroughly, mop dry with a clean towel.
Add the marinade and keep aside for 1 hour.
Heat in a saucepan over medium heat for about 15-20 minutes covering it.
When the chicken is slightly done, remove the lid and let the chicken go little dry but not completely.
Add fresh lemon juice. Heat a little more.
Add 2 tablespoons of cream and stir a little to give the chicken a little coated look.
Add coarsely ground Black Pepper.
Serve with Garlic Bread and Spicy Onion Salad.
Ingredients
Vinegar- 1 tbl spn
Garlic Paste-1 tbl spn (freshly made)
Cream 100 gm
Salt-1.5 tsp
Oil-1 tbl spn
Sugar-half tsp
Red pepper-half tsp
Red food color- pinch
2 lemons
Method
Take a chicken 600-700 gms
Wash thoroughly, mop dry with a clean towel.
Add the marinade and keep aside for 1 hour.
Heat in a saucepan over medium heat for about 15-20 minutes covering it.
When the chicken is slightly done, remove the lid and let the chicken go little dry but not completely.
Add fresh lemon juice. Heat a little more.
Add 2 tablespoons of cream and stir a little to give the chicken a little coated look.
Add coarsely ground Black Pepper.
Serve with Garlic Bread and Spicy Onion Salad.
Ketchup Chicken
how to prepare(cook)Ketchup Chicken ?
Ingredients
Chicken breast - 2 cut into small pieces.
1/2 spoon ginger and garlic paste
4 spoons Soy sauce
2 spoons wosterschire sauce
2 spoons of red chilli powder
Tomato ketchup 3 spoons
Orange color 1-2 tea spoons
Onions 2 cut into small pieces
Method
Mix garlic ginger paste ,soy sauce, wosterschire sauce, chilli powder, color along with the chicken and marinate for about 4-5 hrs.
Take a deep pan pour 2-3 spoons of oil.
Fry onion for about 5 mints until it turns to golden brown .
Add marinated chicken to it. fry it till it cooks. if it takes long time add little bit of water.
Add ketchup and fry till it is dry .
Ingredients
Chicken breast - 2 cut into small pieces.
1/2 spoon ginger and garlic paste
4 spoons Soy sauce
2 spoons wosterschire sauce
2 spoons of red chilli powder
Tomato ketchup 3 spoons
Orange color 1-2 tea spoons
Onions 2 cut into small pieces
Method
Mix garlic ginger paste ,soy sauce, wosterschire sauce, chilli powder, color along with the chicken and marinate for about 4-5 hrs.
Take a deep pan pour 2-3 spoons of oil.
Fry onion for about 5 mints until it turns to golden brown .
Add marinated chicken to it. fry it till it cooks. if it takes long time add little bit of water.
Add ketchup and fry till it is dry .
Jeera Chicken
how to prepare(cook)Jeera Chicken ?
Ingredients
6 chicken pieces
2 large onions chopped
2 teaspoon jeera
2 medium green chillie
1 teaspoon soya sauce
1 teaspoon seasame oil (til oil)
1 teaspoon Garam masala
1/2 teaspoon black pepper powder
2 table spoon oil
Salt to taste
Method
Deskin chicken pieces and keep it aside.
In a heavy bottom pan fry th onions till brown.
When done take out some for garnishing and in the rest add chicken and mix for 2 minutes.
Add rest of the ingredients and mix well.
Cover and cook till chicken is done on low flame.
Put in a serving dish and garnish with fried onions.
Ingredients
6 chicken pieces
2 large onions chopped
2 teaspoon jeera
2 medium green chillie
1 teaspoon soya sauce
1 teaspoon seasame oil (til oil)
1 teaspoon Garam masala
1/2 teaspoon black pepper powder
2 table spoon oil
Salt to taste
Method
Deskin chicken pieces and keep it aside.
In a heavy bottom pan fry th onions till brown.
When done take out some for garnishing and in the rest add chicken and mix for 2 minutes.
Add rest of the ingredients and mix well.
Cover and cook till chicken is done on low flame.
Put in a serving dish and garnish with fried onions.
Hyderabadi Chicken
how to prepare(cook)Hyderabadi Chicken?
Ingredients
1 chicken deboned,
1tb each of ginger garlic paste
1/2 tsp haldi
1tsp or more red chilli powder
1/2 cup curd
Red colour few drops.
Curry leaves - few sprigs
5-6 green chillies
2tb cornflour
Salt to taste
Method
Marinate chicken with ginger-garlic paste, salt, red chilli powder, haldi and cornflour for few hours.
Heat oil and fry chicken pcs on low flame till cooked and well browned.
Remove the chicken pieces and keep aside.
Mix colour with curd.
Take little oil add curry patta and diced chillies, stir add beaten curd, cook for few secs, then add chicken and cook till all curd tries up and chickenis well coated.
Garnish with coriander leaves and lime.
Ingredients
1 chicken deboned,
1tb each of ginger garlic paste
1/2 tsp haldi
1tsp or more red chilli powder
1/2 cup curd
Red colour few drops.
Curry leaves - few sprigs
5-6 green chillies
2tb cornflour
Salt to taste
Method
Marinate chicken with ginger-garlic paste, salt, red chilli powder, haldi and cornflour for few hours.
Heat oil and fry chicken pcs on low flame till cooked and well browned.
Remove the chicken pieces and keep aside.
Mix colour with curd.
Take little oil add curry patta and diced chillies, stir add beaten curd, cook for few secs, then add chicken and cook till all curd tries up and chickenis well coated.
Garnish with coriander leaves and lime.
Hungarian Chicken
how to prepare(cook)Hungarian Chicken ?
Ingredients
Butter -- 3tbs
Ghee -- 1tbs
Chicken -- 600 gram
Coriender -- 8tbs (chopped)
Tomato sauce -- 4-5 tbs
Onion -- 3 (cut into long thin pieces)
Cream -- 4 tbs
Salt --3/4 ts
Chilli powder -- 1ts
Method
Heat the ghee & butter in a pan.
Put the onion and fry till light brown.
After that keep half of the onion in a plate and add chicken in the pan.
Cover the pan and cook till the chicken is half done.
When the chicken is half done add the onion which u kept in the plate.
Cover the pan and cook till the chicken is fully cooked.
At the serving time heat the chicken again and add salt, chilly powder & tomato sauce.
Garnish with cream & chopped coriander.
Ingredients
Butter -- 3tbs
Ghee -- 1tbs
Chicken -- 600 gram
Coriender -- 8tbs (chopped)
Tomato sauce -- 4-5 tbs
Onion -- 3 (cut into long thin pieces)
Cream -- 4 tbs
Salt --3/4 ts
Chilli powder -- 1ts
Method
Heat the ghee & butter in a pan.
Put the onion and fry till light brown.
After that keep half of the onion in a plate and add chicken in the pan.
Cover the pan and cook till the chicken is half done.
When the chicken is half done add the onion which u kept in the plate.
Cover the pan and cook till the chicken is fully cooked.
At the serving time heat the chicken again and add salt, chilly powder & tomato sauce.
Garnish with cream & chopped coriander.
Fried Chicken Liver
how to prepare(cook)Fried Chicken Liver ?
Ingredients
Chicken Liver 1 Kg
Onion finely sliced-1 cup
Capsicum finely sliced-1/2 cup
Green chillies chopped -2-3
Oyster Sauce -2 tbsp
Light Soya Sauce -2 tbsp
Dark Soya Sauce -2 tbsp
Vinegar -1 tbsp
Lime juice -1 tsp
Sugar - 1 tsp
Oil - 3 tbsp
Method
Wash & clean the livers thoroughly.
Add 2 tbsp oyster sauce, mix it well & leave it for half an hour.
Heat oil in a pan, add onions, capsicum & green chillies and fry till the onions are golden brown.
Add both the dark & light soya sauce and vinegar and stir well for a minute.
Add the liver to it and sprinkle 1 tsp of sugar over it.
Stir well and add 2 cups of water.
Cook under low heat until the water completely dries up.
Spread the lime juice all over it.
Serve hot with drinks.
Ingredients
Chicken Liver 1 Kg
Onion finely sliced-1 cup
Capsicum finely sliced-1/2 cup
Green chillies chopped -2-3
Oyster Sauce -2 tbsp
Light Soya Sauce -2 tbsp
Dark Soya Sauce -2 tbsp
Vinegar -1 tbsp
Lime juice -1 tsp
Sugar - 1 tsp
Oil - 3 tbsp
Method
Wash & clean the livers thoroughly.
Add 2 tbsp oyster sauce, mix it well & leave it for half an hour.
Heat oil in a pan, add onions, capsicum & green chillies and fry till the onions are golden brown.
Add both the dark & light soya sauce and vinegar and stir well for a minute.
Add the liver to it and sprinkle 1 tsp of sugar over it.
Stir well and add 2 cups of water.
Cook under low heat until the water completely dries up.
Spread the lime juice all over it.
Serve hot with drinks.
Fried Chicken Curry
how to prepare(cook)Fried Chicken Curry ?
Ingredients
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
3 Lb. frying chicken, cut up
2 Tbsps. oil
1 chopped onion
1/4 cup raisins
Fresh corriander leaves
1 1/2tsp cumin and corriander powder
3 tsp chilli powder
1/2 tsp salt
1 green bell pepper, chopped
3 garlic clove, minced
8oz tomato sauce
Method
In a bowl, combine flour, 1/2 tsp salt and pepper, stir to mix. Add chicken pieces, 1 or 2 at a time, to mixture in bowl.
Heat oil in wok. Brown chicken in hot oil, turning to brown all sides; Put chicken in another pan.
In that oil, first fry the garlic then add onion. Stir for 2 min. Now add remaining ingredients. Also add the chicken.
Cook for 30 to 45 minutes or until chicken is tender.
Serve with rice.
Ingredients
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
3 Lb. frying chicken, cut up
2 Tbsps. oil
1 chopped onion
1/4 cup raisins
Fresh corriander leaves
1 1/2tsp cumin and corriander powder
3 tsp chilli powder
1/2 tsp salt
1 green bell pepper, chopped
3 garlic clove, minced
8oz tomato sauce
Method
In a bowl, combine flour, 1/2 tsp salt and pepper, stir to mix. Add chicken pieces, 1 or 2 at a time, to mixture in bowl.
Heat oil in wok. Brown chicken in hot oil, turning to brown all sides; Put chicken in another pan.
In that oil, first fry the garlic then add onion. Stir for 2 min. Now add remaining ingredients. Also add the chicken.
Cook for 30 to 45 minutes or until chicken is tender.
Serve with rice.
FatFree Clove Chicken
how to prepare(cook)FatFree Clove Chicken ?
Ingredients
1/2 Lb. skinless chicken (preferably breast pieces)
10 clove leaves
1/2 tsp. ground cardamom
1 sq. Inch ginger
5 garlic buds
1 tsp. Cinnamon powder
Ground black pepper
Salt
3 large tomatoes, onions
Turmeric
Peppers
Poppy seeds
Cup of water
1 tbsp. olive oil
Method
Cut onion pieces 1/4sq.inch, cut tomatoes, make a paste of Garlic and Ginger, chop pepper, cut the chicken into sizable pieces.
Heat oil on a very low flame. Add onions, stir till light brown. Add a pinch of salt, add the ginger/garlic paste, add chicken pieces, wait for the sizzle to settle.
Add a cup of water, add the cloves, cardamom, add cinnamon, add black pepper and cover the vessel. Cook for 15 minutes on a med-high flame, till chicken turns fibrous.
Open the lid partly, to let steam, moisture out. Cook for 10 minutes, on a low flame.
Cook till the spices have been absorbed thoroughly, in the broth and the meat
Serve with loose, starch free rice, or wheat biscuits
Ingredients
1/2 Lb. skinless chicken (preferably breast pieces)
10 clove leaves
1/2 tsp. ground cardamom
1 sq. Inch ginger
5 garlic buds
1 tsp. Cinnamon powder
Ground black pepper
Salt
3 large tomatoes, onions
Turmeric
Peppers
Poppy seeds
Cup of water
1 tbsp. olive oil
Method
Cut onion pieces 1/4sq.inch, cut tomatoes, make a paste of Garlic and Ginger, chop pepper, cut the chicken into sizable pieces.
Heat oil on a very low flame. Add onions, stir till light brown. Add a pinch of salt, add the ginger/garlic paste, add chicken pieces, wait for the sizzle to settle.
Add a cup of water, add the cloves, cardamom, add cinnamon, add black pepper and cover the vessel. Cook for 15 minutes on a med-high flame, till chicken turns fibrous.
Open the lid partly, to let steam, moisture out. Cook for 10 minutes, on a low flame.
Cook till the spices have been absorbed thoroughly, in the broth and the meat
Serve with loose, starch free rice, or wheat biscuits
Embassy Chicken
how to prepare(cook)Embassy Chicken ?
Ingredients
Chicken 800gms. ( cut into 8 pieces )
Butter 2 tblspns.
Onions 2 ( chopped finely )
Garlic 8-10 flakes ( crushed and chopped )
Ginger 1" piece ( chopped finely )
Green chillies 2 (chopped finely )
Maida 2 tblspn.
Milk 2 cups
Chicken stock 1 1/2 cups.
Pepper 1/2 tspn.
Salt to taste
Tomato 1 large ( chopped finely )
Tomato ketchup 2 tblspns.
Coriander 1/4 cup
Method
Pressure cook chicken pieces with 2 cups of water and salt to give 1 whistle. Remove from fire.
When the pressure drops, check to see if the chicken is absolutely tender and soft.
Remove the chicken pieces from the stock and keep aside.
Reserve the stock and mix with the milk.
Heat the butter in a heavy bottom pan.
Add onions, garlic, ginger, green chillies.
Cook till onions turn transparent.
Add maida.
Cook for 1/2 minute.
Add the milk and stock mixture to the maida in the pan, stirring continously for 2 mins. until the sauce thickens.
Now add chicken,tomatoes,pepper and salt.
Simmer for a minute. If the sauce gets thick add 1/2 cup of stock. Boil.
Garnish with tomato ketchup and chopped coriander.
Ingredients
Chicken 800gms. ( cut into 8 pieces )
Butter 2 tblspns.
Onions 2 ( chopped finely )
Garlic 8-10 flakes ( crushed and chopped )
Ginger 1" piece ( chopped finely )
Green chillies 2 (chopped finely )
Maida 2 tblspn.
Milk 2 cups
Chicken stock 1 1/2 cups.
Pepper 1/2 tspn.
Salt to taste
Tomato 1 large ( chopped finely )
Tomato ketchup 2 tblspns.
Coriander 1/4 cup
Method
Pressure cook chicken pieces with 2 cups of water and salt to give 1 whistle. Remove from fire.
When the pressure drops, check to see if the chicken is absolutely tender and soft.
Remove the chicken pieces from the stock and keep aside.
Reserve the stock and mix with the milk.
Heat the butter in a heavy bottom pan.
Add onions, garlic, ginger, green chillies.
Cook till onions turn transparent.
Add maida.
Cook for 1/2 minute.
Add the milk and stock mixture to the maida in the pan, stirring continously for 2 mins. until the sauce thickens.
Now add chicken,tomatoes,pepper and salt.
Simmer for a minute. If the sauce gets thick add 1/2 cup of stock. Boil.
Garnish with tomato ketchup and chopped coriander.
Elaichi Chicken
how to prepare(cook)Elaichi Chicken ?
Ingredients
One full Chicken (cut into pieces)
4 Elaichis.
4 Tomatoes.
5 Green chillies.
Red chilli powder
Dhaniya powder
Haldi
Garam masala
Fresh corriander.
Cheese 50gms.
Salt.
Oil.
Method
Take little oil in a pan and heat and put opened elaichies
Add chicken when elaichi is light brown.
Stir the chicken and then add tomatoes, green chillies, red chilli powder, dhaniya powder, haldi, garam masala, salt and cover it for about 5 miniutes.
Then add some water and keep it on the fire for about 15 minutes.
Add cheese and sprinkle corriander and cover it untill the oil comes up on the bed of chicken.
Ingredients
One full Chicken (cut into pieces)
4 Elaichis.
4 Tomatoes.
5 Green chillies.
Red chilli powder
Dhaniya powder
Haldi
Garam masala
Fresh corriander.
Cheese 50gms.
Salt.
Oil.
Method
Take little oil in a pan and heat and put opened elaichies
Add chicken when elaichi is light brown.
Stir the chicken and then add tomatoes, green chillies, red chilli powder, dhaniya powder, haldi, garam masala, salt and cover it for about 5 miniutes.
Then add some water and keep it on the fire for about 15 minutes.
Add cheese and sprinkle corriander and cover it untill the oil comes up on the bed of chicken.
Dum Chicken
how to prepare(cook)Dum Chicken ?
Ingredients
1 chicken (cut into 8 pieces)
150 gms yoghurt
Almonds
Cashewnuts
1 tbsp Coconut (grated)
3 Onions
1 tbsp garam masala powder
2 tsp Red chilli powder
1 tsp Turmeric
Salt to taste
1 tbsp Ginger-Garlic paste
1/2 tsp Black pepper
1/2 tsp Nahari powder
1/2 tsp Ajinamoto
1 pinch Saffron colour
Few strands of saffron
Lemon
Finely chopped coriander
3-4 tbsps Oil
Method
Wash the chicken pieces and drain the water.
Fry the onions until brown, remove from oil and spread on a plate. Crush it after it cools.
Roast almonds, cashewnuts and coconut and grind to a fine paste.
Prepare a marinade of the given ingredients (except oil).
Mix all these with the chicken pieces.
Marinate for about 1/2 an hour.
In a vessel put this mixture and the oil. Cook on medium till the chicken is done.
Ingredients
1 chicken (cut into 8 pieces)
150 gms yoghurt
Almonds
Cashewnuts
1 tbsp Coconut (grated)
3 Onions
1 tbsp garam masala powder
2 tsp Red chilli powder
1 tsp Turmeric
Salt to taste
1 tbsp Ginger-Garlic paste
1/2 tsp Black pepper
1/2 tsp Nahari powder
1/2 tsp Ajinamoto
1 pinch Saffron colour
Few strands of saffron
Lemon
Finely chopped coriander
3-4 tbsps Oil
Method
Wash the chicken pieces and drain the water.
Fry the onions until brown, remove from oil and spread on a plate. Crush it after it cools.
Roast almonds, cashewnuts and coconut and grind to a fine paste.
Prepare a marinade of the given ingredients (except oil).
Mix all these with the chicken pieces.
Marinate for about 1/2 an hour.
In a vessel put this mixture and the oil. Cook on medium till the chicken is done.
Dal Chicken
how to prepare(cook)Dal Chicken ?
Ingredients
Chicken 2.5 lbs
Toor dal 1 1/2 cup
Onions 3
Tomatoes 3
Tamarind pulp
For Masala
Red Chillies 20
Pepper Corn 25
Dhania Pwd 1 1/2 teaspoon
Jeera Pwd 1 1/2 teaspoon
Mustard 1 teaspoon
Green chillies 6
Ginger-garlic paste 3 teaspoon
Cinnamon 5 pieces
Cloves 5
Cardomom 10
Cilantro 1 bunch
Method
Grind all the ingredients of Masala to a smooth paste.
In a pan cook dal.
Add hing, salt and one chopped onion to the dal and cook until dal is soft.
Clean the chicken and cut into medium sized pieces.
Add a little water and a chopped onion and cook on low heat, until the juices from the chicken run clear.
After both the dal and the chicken are cooked, use the stock from the chicken to thin the dal.
Fry 2 sliced onions in oil until they brown.
Add the ground masala and fry.
Add 3 tomatoes, the dal and the chicken. Simmer for 10 minutes.
Add a little tamarind pulp.
Serve hot with rice or rotis.
Ingredients
Chicken 2.5 lbs
Toor dal 1 1/2 cup
Onions 3
Tomatoes 3
Tamarind pulp
For Masala
Red Chillies 20
Pepper Corn 25
Dhania Pwd 1 1/2 teaspoon
Jeera Pwd 1 1/2 teaspoon
Mustard 1 teaspoon
Green chillies 6
Ginger-garlic paste 3 teaspoon
Cinnamon 5 pieces
Cloves 5
Cardomom 10
Cilantro 1 bunch
Method
Grind all the ingredients of Masala to a smooth paste.
In a pan cook dal.
Add hing, salt and one chopped onion to the dal and cook until dal is soft.
Clean the chicken and cut into medium sized pieces.
Add a little water and a chopped onion and cook on low heat, until the juices from the chicken run clear.
After both the dal and the chicken are cooked, use the stock from the chicken to thin the dal.
Fry 2 sliced onions in oil until they brown.
Add the ground masala and fry.
Add 3 tomatoes, the dal and the chicken. Simmer for 10 minutes.
Add a little tamarind pulp.
Serve hot with rice or rotis.
Curry Chicken Salad
how to cook(prepare)Curry Chicken Salad ?
Ingredients
1 lb chicken breasts
1.5 cups mayonnaise
Lemon juice
Salt
1/4 stalk celery, chopped fine
2 tbsp olive oil
Pinch mustard powder
1 tbsp Curry powder
1 tsp onion seeds
5 eggs
Method
Boil chicken breasts, shred and set aside.
Boil eggs, deshell, and blend with the mayonnaise until smooth and creamy
Combine celery, spices, and seeds with olive oil, and then add egg/mayo mix.
Combine with shredded chicken, mix thoroughly.
Refrigerate.
Ingredients
1 lb chicken breasts
1.5 cups mayonnaise
Lemon juice
Salt
1/4 stalk celery, chopped fine
2 tbsp olive oil
Pinch mustard powder
1 tbsp Curry powder
1 tsp onion seeds
5 eggs
Method
Boil chicken breasts, shred and set aside.
Boil eggs, deshell, and blend with the mayonnaise until smooth and creamy
Combine celery, spices, and seeds with olive oil, and then add egg/mayo mix.
Combine with shredded chicken, mix thoroughly.
Refrigerate.
Curd Ginger Chicken
how to prepare(cook)Curd Ginger Chicken ?
Ingredients
1 lb boneless chicken
1 cup plain yogurt
1 small root of ginger
1 tbsp of tomato puree
1 tbsp of vegetable oil
Salt and black pepper
Method
Peel the ginger root and cut it in small pieces.
Fry ginger in vegetable oil.
Mix rest of ingredients once ginger is golden brown.
Cover the pan and let chicken cook until it is tender. Keep stirring in between.
Serve hot with fresh cut parsley on it.
Ingredients
1 lb boneless chicken
1 cup plain yogurt
1 small root of ginger
1 tbsp of tomato puree
1 tbsp of vegetable oil
Salt and black pepper
Method
Peel the ginger root and cut it in small pieces.
Fry ginger in vegetable oil.
Mix rest of ingredients once ginger is golden brown.
Cover the pan and let chicken cook until it is tender. Keep stirring in between.
Serve hot with fresh cut parsley on it.
Curd Chicken
how to cook(prepare)Curd Chicken ?
Ingredients
1 Kilo Chicken, cut into medium sized pieces
5-6 tbsp curd
Coarsely ground pepper (1-2 tsp as per taste)
Salt to taste
Oil
Method
Clean the chicken.
Put oil in a pan.
Take the chicken pieces and gently put in the oil so that it turns a light brown on both sides.
Add the curd.
Add the coarsely ground pepper and the salt.
Cover and allow to cook for half an hr. first on high heat and then on simmer till fully cooked
Ingredients
1 Kilo Chicken, cut into medium sized pieces
5-6 tbsp curd
Coarsely ground pepper (1-2 tsp as per taste)
Salt to taste
Oil
Method
Clean the chicken.
Put oil in a pan.
Take the chicken pieces and gently put in the oil so that it turns a light brown on both sides.
Add the curd.
Add the coarsely ground pepper and the salt.
Cover and allow to cook for half an hr. first on high heat and then on simmer till fully cooked
Corn Chicken
how to prepare(cook)Corn Chicken ?
Ingredients
Chicken breast
Bag of corn
Large amount of green chilli
Tandoori chicken masala
Lime juice
Other spices to taste
Method
Cut onions very fine. Heat small amount of oil in a non stick vessel.
Fry onions till they turn golden.
Add the bag of corn along with tomatoes and spices.
Make nice and thick gravy.
Add chicken.
Stir the chicken in the gravy for some time for it to soak in the spices.
Add water and cook for some more time till chicken becomes soft.
Add lime juice to taste.
Ingredients
Chicken breast
Bag of corn
Large amount of green chilli
Tandoori chicken masala
Lime juice
Other spices to taste
Method
Cut onions very fine. Heat small amount of oil in a non stick vessel.
Fry onions till they turn golden.
Add the bag of corn along with tomatoes and spices.
Make nice and thick gravy.
Add chicken.
Stir the chicken in the gravy for some time for it to soak in the spices.
Add water and cook for some more time till chicken becomes soft.
Add lime juice to taste.
Coriander Chicken
how to prepare(cook)Coriander Chicken ?
Ingredients
1 pound chicken (boneless cut into 1'' cubes)
6-7 pods of garlic
2 bunches of Coriander leaves
6-7 green chillies
2 tbsp thick curd
4 tbsp butter
1/2 tsp of jeera
2 cardamom
2 cloves
1 small cinnamon piece
8-10 Cashew pieces
Salt to taste
Method
Clean the chicken pieces, wash thoroughly and drain the water.
Grind garlic pods, coriander leaves and green chillies to a fine paste.
To the ground paste add curd and mix well, to make a thick marinade.
Marinate the chicken pieces in the marinade for 30-45 minutes.
In a pan add butter, when butter is hot add jeera, cardamom, cinnamon, cloves and the cashew pieces and fry well.
Add the marinated chicken and fry for sometime.
Add 1/4th cup of water and salt to taste. Cover pan with lid.
Cook on slow-medium fire till chicken is well done and the gravy becomes thick.
Garnish with boiled eggs cut length-wise.
Serve hot with roti or rice.
Ingredients
1 pound chicken (boneless cut into 1'' cubes)
6-7 pods of garlic
2 bunches of Coriander leaves
6-7 green chillies
2 tbsp thick curd
4 tbsp butter
1/2 tsp of jeera
2 cardamom
2 cloves
1 small cinnamon piece
8-10 Cashew pieces
Salt to taste
Method
Clean the chicken pieces, wash thoroughly and drain the water.
Grind garlic pods, coriander leaves and green chillies to a fine paste.
To the ground paste add curd and mix well, to make a thick marinade.
Marinate the chicken pieces in the marinade for 30-45 minutes.
In a pan add butter, when butter is hot add jeera, cardamom, cinnamon, cloves and the cashew pieces and fry well.
Add the marinated chicken and fry for sometime.
Add 1/4th cup of water and salt to taste. Cover pan with lid.
Cook on slow-medium fire till chicken is well done and the gravy becomes thick.
Garnish with boiled eggs cut length-wise.
Serve hot with roti or rice.
Coconut Chicken
how to prepare(cook)Coconut Chicken ?
Ingredients
1 to 2 lb chicken, boneless
1 tb sour cream
1 small onion
Dessicated Coconut or Fresh coconut
2 Bay leaves
3 Tomatoes
Garlic powder
4 to 6 fresh garlic
2 tsp garam masala
1/4 turmeric powder
Chilli powder as needed
1/2 tsp sesame seeds
4 to 5 cloves
5 to 7 black pepper
Method
Wash and marinate the chicken in sour-cream, garlic powder, garam masala, turmeric, chilli powder and salt and set this aside for 2 to 4 hours.
Cut the onion fine and fry it in oil till golden brown, keep it aside in the same oil fry the coconut till light brown put the fried onion and coconut in a blender along with Fresh garlic, cloves, bay leaves, pepper, sesame seeds and grind to a very fine paste.
Heat oil in a heavy bottom vessel and add the ground paste to it .Cook for 10 minutes add cut tomatoes and cook for another 3 minutes. Add garam masala, turmeric and chiili . Fry the mixture well. Add chicken , salt and water. Cover tightly with lid let cook till the chicken is really tender.
When done season with Corriander leaves.
Ingredients
1 to 2 lb chicken, boneless
1 tb sour cream
1 small onion
Dessicated Coconut or Fresh coconut
2 Bay leaves
3 Tomatoes
Garlic powder
4 to 6 fresh garlic
2 tsp garam masala
1/4 turmeric powder
Chilli powder as needed
1/2 tsp sesame seeds
4 to 5 cloves
5 to 7 black pepper
Method
Wash and marinate the chicken in sour-cream, garlic powder, garam masala, turmeric, chilli powder and salt and set this aside for 2 to 4 hours.
Cut the onion fine and fry it in oil till golden brown, keep it aside in the same oil fry the coconut till light brown put the fried onion and coconut in a blender along with Fresh garlic, cloves, bay leaves, pepper, sesame seeds and grind to a very fine paste.
Heat oil in a heavy bottom vessel and add the ground paste to it .Cook for 10 minutes add cut tomatoes and cook for another 3 minutes. Add garam masala, turmeric and chiili . Fry the mixture well. Add chicken , salt and water. Cover tightly with lid let cook till the chicken is really tender.
When done season with Corriander leaves.
Chicken with Sour Cream
how to cook(prepare)Chicken with Sour Cream ?
Ingredients
Bone less Chicken : 1.25 lbs
Raja Tandoor Mashala : 3 and 1/2 table spoon
Salt
Onion : 3
Ginger : 1 and 1/2 inch piece
Garlic : 8-10 piece
Green Chilli : 6
Tomato : 1 small
Cooking oil : 4/5 spoon
Method
Cut chicken into small pieces ( 1 inch suggested ), wash and rap it with a piece of paper towel to remove the extra water from the chicken.
Cut it into small piece of onion, garlic and green chilli.
Grate the ginger.
Cut the tomato into 4 pieces
Place the pan on the gas burner, let it be there for few minutes then pour oil and let the oil be warm.
Pour garlic into the oil and stir until golden brown, then mix onion and green chilli and stir carefully until it becomes golden brown, and then mix ginger and tomato and stir for few seconds.
Add chicken into that and stir for few minutes, then add raja tandoor masala and salt and stir until chicken started releasing little water. Then cover it for few minutes and then you can add little water (50 ml) if you want to have gravy. But don't mix more water. When the chicken will be fully cooked then take 4/5 spoon of sour creak into a bowl ( you can take more if you want to make it more sour ) then mix 2 spoon of water and stir until whole sour cream in the bowl becomes a thick gravy. Switch off the gas burner and pour the sour cream gravy in to the cooked chicken and stir it well so that it will mix with the whole chicken.
Serve with the Roti or Nan.
Ingredients
Bone less Chicken : 1.25 lbs
Raja Tandoor Mashala : 3 and 1/2 table spoon
Salt
Onion : 3
Ginger : 1 and 1/2 inch piece
Garlic : 8-10 piece
Green Chilli : 6
Tomato : 1 small
Cooking oil : 4/5 spoon
Method
Cut chicken into small pieces ( 1 inch suggested ), wash and rap it with a piece of paper towel to remove the extra water from the chicken.
Cut it into small piece of onion, garlic and green chilli.
Grate the ginger.
Cut the tomato into 4 pieces
Place the pan on the gas burner, let it be there for few minutes then pour oil and let the oil be warm.
Pour garlic into the oil and stir until golden brown, then mix onion and green chilli and stir carefully until it becomes golden brown, and then mix ginger and tomato and stir for few seconds.
Add chicken into that and stir for few minutes, then add raja tandoor masala and salt and stir until chicken started releasing little water. Then cover it for few minutes and then you can add little water (50 ml) if you want to have gravy. But don't mix more water. When the chicken will be fully cooked then take 4/5 spoon of sour creak into a bowl ( you can take more if you want to make it more sour ) then mix 2 spoon of water and stir until whole sour cream in the bowl becomes a thick gravy. Switch off the gas burner and pour the sour cream gravy in to the cooked chicken and stir it well so that it will mix with the whole chicken.
Serve with the Roti or Nan.
Chicken Tikka Masala
how to prepare(cook)Chicken Tikka Masala?
Ingredients
Chicken - 500 gms boneless pieces
For Marinating
Ginger and garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tspn
Coriander powder - 1 tspn
Garam masala - 1 tspn
Cumin powder - 1/2 tspn
Salt
Curd - 1/2 cup beaten well
For the gravy
One onion chopped
Tomato puree 2 tspns
Turmeric powder- 1/4 tspn
Coriander powder 2 tspn
Chilly powder -1 1/2 tspn
Ginger and garlic paste - 1 tspn
Salt to taste
Oil 3 thsp
Garam masala powder - 1/2 tspn
Coriander leaves finely chopped for garnish
Cream 1 tspn optional for garnish
Method
Marinade for one hour. Then put this on skewers and grill till cooked. Or you can put it on a pan and let the flame be low or even bake it till done.
Heat oil in a vessel, fry onions and add ginger and garlic paste.
Let it fry well till the oil separates.
Then add all the powdered masala, and the tomato puree, salt to taste add a little water and let the gravy thicken.
Then add the chicken pieces and cook for a while, finally when the gravy is thick, remove from fire.
Garnish with coriander leaves and cream.
Ingredients
Chicken - 500 gms boneless pieces
For Marinating
Ginger and garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tspn
Coriander powder - 1 tspn
Garam masala - 1 tspn
Cumin powder - 1/2 tspn
Salt
Curd - 1/2 cup beaten well
For the gravy
One onion chopped
Tomato puree 2 tspns
Turmeric powder- 1/4 tspn
Coriander powder 2 tspn
Chilly powder -1 1/2 tspn
Ginger and garlic paste - 1 tspn
Salt to taste
Oil 3 thsp
Garam masala powder - 1/2 tspn
Coriander leaves finely chopped for garnish
Cream 1 tspn optional for garnish
Method
Marinade for one hour. Then put this on skewers and grill till cooked. Or you can put it on a pan and let the flame be low or even bake it till done.
Heat oil in a vessel, fry onions and add ginger and garlic paste.
Let it fry well till the oil separates.
Then add all the powdered masala, and the tomato puree, salt to taste add a little water and let the gravy thicken.
Then add the chicken pieces and cook for a while, finally when the gravy is thick, remove from fire.
Garnish with coriander leaves and cream.
Chicken Stock
how to cook(prepare)Chicken Stock ?
Ingredients
1 small chicken - about 700-800 gm.
1 large onion - skinned and quartered
1 large carrot - peeled and cut in 3 cm. pieces
2 sticks celery - chopped
1 bouquet garni (20 pepper corns, 3 cm. piece cinnamon, 8 cloves, 2 black cardamoms tied loosely in muslin cloth)
2 bay leaves
1/2 tsp. salt
10 cups water
Method
Scald the feet of the chicken in boiling water for 10 minutes.
Drain and place all the ingredients in pressure cooker and cover with salted water.
Bring to pressure, reduce the heat and cook for 15 minutes.
Cool and lift out the chicken.
Remove carcass, wings and neck and put these back into pressure cooker.
Lift off the meat from the bones and add these also.
Place pressure cooker back on fire and bring to pressure.
Reduce heat and cook for 20 minutes.
Cool and strain through muslin.
Remove any fat from the surface by drawing absorbent paper over it.
Ingredients
1 small chicken - about 700-800 gm.
1 large onion - skinned and quartered
1 large carrot - peeled and cut in 3 cm. pieces
2 sticks celery - chopped
1 bouquet garni (20 pepper corns, 3 cm. piece cinnamon, 8 cloves, 2 black cardamoms tied loosely in muslin cloth)
2 bay leaves
1/2 tsp. salt
10 cups water
Method
Scald the feet of the chicken in boiling water for 10 minutes.
Drain and place all the ingredients in pressure cooker and cover with salted water.
Bring to pressure, reduce the heat and cook for 15 minutes.
Cool and lift out the chicken.
Remove carcass, wings and neck and put these back into pressure cooker.
Lift off the meat from the bones and add these also.
Place pressure cooker back on fire and bring to pressure.
Reduce heat and cook for 20 minutes.
Cool and strain through muslin.
Remove any fat from the surface by drawing absorbent paper over it.
Chicken Sookha
how to cook(prepare)Chicken Sookha ?
Ingredients
Chicken - 3 lb Cut into 1-2 inch pieces , (with some small cut bones in)
1/2 teaspoon whole cumin seeds
Red Chilli Powder - 2tsp
1 finely chopped green chilli
2 dry red chillies
Salt - 1 tsp or According To Taste
Haldi or Turmeric powder -1/4 tsp
Ginger Garlic Paste - 2 tsp
2" cube of fresh ginger peeled and Cut in to very small pieces
Dhaniya Powder - 1tsp
Garam Masala - 1/2 tsp
5 tbsp.veg oil
1 onion - chopped
1 onion - cut in form of long pieces
1" stick of cinnamon
2 bay leaves
1/2 tsp black pepper
Cashew Nut pieces
Chopped coriander leaves for garnishing
Lemon Juice - 1 tsp
Method
Clean the chicken pieces, wash thoroughly and drain the water.
Marinate the chicken pieces with the mix (Red Chilli Powder, little Salt, Haldi, Ginger Garlic Paste) for 1 hour.
Put Marinated Chicken in steamer & steam for 1/2 hour. Chicken should be well cooked leaving most of its oil in the steamers water.
Heat oil in the pan add cumin seeds, onions, green chillies.
Fry onions till it turn to brown colour.
Add ginger and garlic paste, Dhaniya Powder , bay leaves, Cashews, Salt, Chilli Powder, chopped green chillies ,Dry red Chillies, ginger pieces & fry for few more minutes.
Add the marinated steamed chicken and fry for sometime. Do not add any water.
Stir it, cover the pan and let it cook for 15 minutes.
Remove the cover of the pan and garnish it with coriander leaves & lemon juice
Ingredients
Chicken - 3 lb Cut into 1-2 inch pieces , (with some small cut bones in)
1/2 teaspoon whole cumin seeds
Red Chilli Powder - 2tsp
1 finely chopped green chilli
2 dry red chillies
Salt - 1 tsp or According To Taste
Haldi or Turmeric powder -1/4 tsp
Ginger Garlic Paste - 2 tsp
2" cube of fresh ginger peeled and Cut in to very small pieces
Dhaniya Powder - 1tsp
Garam Masala - 1/2 tsp
5 tbsp.veg oil
1 onion - chopped
1 onion - cut in form of long pieces
1" stick of cinnamon
2 bay leaves
1/2 tsp black pepper
Cashew Nut pieces
Chopped coriander leaves for garnishing
Lemon Juice - 1 tsp
Method
Clean the chicken pieces, wash thoroughly and drain the water.
Marinate the chicken pieces with the mix (Red Chilli Powder, little Salt, Haldi, Ginger Garlic Paste) for 1 hour.
Put Marinated Chicken in steamer & steam for 1/2 hour. Chicken should be well cooked leaving most of its oil in the steamers water.
Heat oil in the pan add cumin seeds, onions, green chillies.
Fry onions till it turn to brown colour.
Add ginger and garlic paste, Dhaniya Powder , bay leaves, Cashews, Salt, Chilli Powder, chopped green chillies ,Dry red Chillies, ginger pieces & fry for few more minutes.
Add the marinated steamed chicken and fry for sometime. Do not add any water.
Stir it, cover the pan and let it cook for 15 minutes.
Remove the cover of the pan and garnish it with coriander leaves & lemon juice
Chicken Pulao
how to cook(prepare)Chicken Pulao ?
Ingredients
1 large chicken about 2 kgs skinned and cut into pieces
2 cups thick curd
1 teaspoon each garlic and ginger paste
1 large onion chopped
8 whole cardamoms
1 teaspoon whole cumin seeds
1 teaspoon cloves
3 pieces cinnamon
2 or 3 green chillies chopped
1 teaspoon chilli powder
1/2 teaspoon tumeric powder
1 large cup tomato puree or 2 cups chopped tomatoes
1 cup fresh mint leaves
1/2 cup fresh coriander leaves
2 cups long grain or basmati rice.
2 tablespoon oil or ghee
2 cups hot water
Method
Heat oil in a heavy and large pot. when the oil is hot add onions and whole spices.
Stir fry for a few minutes, add ginger and garlic paste.
Reduce here and add powdered spices, taking care not to burn.
Add chopped tomatoes or tomato puree.
When well mixed, add yoghurt and stir well.
Add chicken pieces and the mint leaves and stir well so the yoghurt masala coats the chicken well.
Cook for 30 to 40 minutes on medium heat till the chicken is cooked. (test by piercing a skewer on the chicken meat, if juices run clear, then the chicken is cooked.)
Now spoon about 2 tablespoons of fat /oil from the cooked chicken mixture into another pot.
Add 2 cups of the rice and salt to taste.
Stir till the oil is coated around the grains of rice.
Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water.
Cook on slow heat with the lid on till the rice is cooked.
Add a little hot water if the rice is not yet cooked.
To serve, place the rice in a large tray or platter.
Spoon the chicken mixture on top.
Sprinkle with the remaining coriander leaves.
Fried nuts(cashew or almonds) and sultanas may be added. .
Ingredients
1 large chicken about 2 kgs skinned and cut into pieces
2 cups thick curd
1 teaspoon each garlic and ginger paste
1 large onion chopped
8 whole cardamoms
1 teaspoon whole cumin seeds
1 teaspoon cloves
3 pieces cinnamon
2 or 3 green chillies chopped
1 teaspoon chilli powder
1/2 teaspoon tumeric powder
1 large cup tomato puree or 2 cups chopped tomatoes
1 cup fresh mint leaves
1/2 cup fresh coriander leaves
2 cups long grain or basmati rice.
2 tablespoon oil or ghee
2 cups hot water
Method
Heat oil in a heavy and large pot. when the oil is hot add onions and whole spices.
Stir fry for a few minutes, add ginger and garlic paste.
Reduce here and add powdered spices, taking care not to burn.
Add chopped tomatoes or tomato puree.
When well mixed, add yoghurt and stir well.
Add chicken pieces and the mint leaves and stir well so the yoghurt masala coats the chicken well.
Cook for 30 to 40 minutes on medium heat till the chicken is cooked. (test by piercing a skewer on the chicken meat, if juices run clear, then the chicken is cooked.)
Now spoon about 2 tablespoons of fat /oil from the cooked chicken mixture into another pot.
Add 2 cups of the rice and salt to taste.
Stir till the oil is coated around the grains of rice.
Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water.
Cook on slow heat with the lid on till the rice is cooked.
Add a little hot water if the rice is not yet cooked.
To serve, place the rice in a large tray or platter.
Spoon the chicken mixture on top.
Sprinkle with the remaining coriander leaves.
Fried nuts(cashew or almonds) and sultanas may be added. .
Chicken Presto
how to cook(prepare)Chicken Presto ?
Ingredients
1 chicken, cut into medium /small pieces
3 green chillies, chopped
1 inch piece ginger, finely chopped
5 garlic pods, chopped roughly
Half tsp turmeric
3 tbs soya sauce
1 tsp mustard seeds
Some chopped cilantro
Method
Marinate the washed chicken pieces with a mixture of soya sauce, garlic, ginger, turmeric, green chillies for about ten minutes.
Take a well seasoned non-stick, pan, pour in 2 tbs of oil, heat, add mustard seeds, once they sputter, add the chicken with ingredients.
Keep stirring the chicken, let it brown slowly, the heat must be very slow, not weak.
Cover the pan with a lid but stir it every two minutes.
Add chopped cilantro when cooked.
Ingredients
1 chicken, cut into medium /small pieces
3 green chillies, chopped
1 inch piece ginger, finely chopped
5 garlic pods, chopped roughly
Half tsp turmeric
3 tbs soya sauce
1 tsp mustard seeds
Some chopped cilantro
Method
Marinate the washed chicken pieces with a mixture of soya sauce, garlic, ginger, turmeric, green chillies for about ten minutes.
Take a well seasoned non-stick, pan, pour in 2 tbs of oil, heat, add mustard seeds, once they sputter, add the chicken with ingredients.
Keep stirring the chicken, let it brown slowly, the heat must be very slow, not weak.
Cover the pan with a lid but stir it every two minutes.
Add chopped cilantro when cooked.
Chicken Pockets with Spinach and Cheese
how to cook(prepare)Chicken Pockets with Spinach and Cheese ?
Ingredients
1 onion, chopped
2 Tbsp oil
1 carrot, grated
1 clove garlic, crushed
1 sprig fresh thyme, or 1/4 tsp dried
1/2 lb fresh spinach, washed, stalks removed, chopped
1/2 tsp salt
1/8 tsp pepper
3 boneless, skinless chicken breasts, halved
1&1/2 cups dry bread crumbs
3 oz fat-free sharp cheddar cheese, grated
1 tsp granulated garlic
Tbsp dried parsley flakes
2 egg whites, beaten with 2 Tbsp water
Nonfat cooking spray
Paprika
Method
Preheat oven to 350 degrees. Sauté onion in oil until limp.
Add carrot and cook 2 to 3 minutes.
Add garlic, thyme, and spinach. Cover and cook until spinach wilts.
Pour off excess water.
Salt and pepper to taste.
Allow to cool. Divide into 6 portions.
Cut pocket in side of each chicken half.
Stuff each with spinach filling. Close with toothpicks.
Mix bread crumbs, cheese, garlic, and parsley flakes.
Dip chicken in egg wash and roll in crumb mixture.
Spray baking dish with cooking spray and put chicken pockets in.
Spray chicken, sprinkle with paprika.
Bake for 30 minutes.
Ingredients
1 onion, chopped
2 Tbsp oil
1 carrot, grated
1 clove garlic, crushed
1 sprig fresh thyme, or 1/4 tsp dried
1/2 lb fresh spinach, washed, stalks removed, chopped
1/2 tsp salt
1/8 tsp pepper
3 boneless, skinless chicken breasts, halved
1&1/2 cups dry bread crumbs
3 oz fat-free sharp cheddar cheese, grated
1 tsp granulated garlic
Tbsp dried parsley flakes
2 egg whites, beaten with 2 Tbsp water
Nonfat cooking spray
Paprika
Method
Preheat oven to 350 degrees. Sauté onion in oil until limp.
Add carrot and cook 2 to 3 minutes.
Add garlic, thyme, and spinach. Cover and cook until spinach wilts.
Pour off excess water.
Salt and pepper to taste.
Allow to cool. Divide into 6 portions.
Cut pocket in side of each chicken half.
Stuff each with spinach filling. Close with toothpicks.
Mix bread crumbs, cheese, garlic, and parsley flakes.
Dip chicken in egg wash and roll in crumb mixture.
Spray baking dish with cooking spray and put chicken pockets in.
Spray chicken, sprinkle with paprika.
Bake for 30 minutes.
Chicken Pakoda
how to prepare (cook)Chicken Pakoda ?
Ingredients
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
Salt and chilli powder to taste
Clove and elaichi powder
Oil.
Metho
Make semi liquid paste of corn flour and custard powder by adding water and salt, chilli and elaichi clove powder .
Mix the chicken pieces with the semi liquid paste and keep aside for 30 mts and later fry in oil.
Ingredients
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
Salt and chilli powder to taste
Clove and elaichi powder
Oil.
Metho
Make semi liquid paste of corn flour and custard powder by adding water and salt, chilli and elaichi clove powder .
Mix the chicken pieces with the semi liquid paste and keep aside for 30 mts and later fry in oil.
Chicken Onion
how to cook (prepare)Chicken Onion ?
Ingredients
1/2 kg Chicken
1 kg Onion, thinly chopped
2 bay leaves
2 cinnamon
15 flakes of garlic
3 tbsp ghee
2 tsp chilli powder
100 gm tomatoes
1" ginger
1/4 cup curds
1/2 tsp haldi
Handful of coriander leaves
2 cloves
1 caradamom
Salt to taste
1/2 cup water
Method
Clean, wash and cut chicken into 1" pieces
Grind garlic and ginger. Add this paste to chicken pieces and marinate for 30 mins
Heat ghee, add onions and fry till golden brown
Add bay leaves, cloves, cinnamon, cardamom.
Now add tomatoes, haldi and chilli powder
Add chicken pieces and 1/2 cup of water
Add beaten curd. Cook on slow fire
Sprinkle coriander leaves on top.
Ingredients
1/2 kg Chicken
1 kg Onion, thinly chopped
2 bay leaves
2 cinnamon
15 flakes of garlic
3 tbsp ghee
2 tsp chilli powder
100 gm tomatoes
1" ginger
1/4 cup curds
1/2 tsp haldi
Handful of coriander leaves
2 cloves
1 caradamom
Salt to taste
1/2 cup water
Method
Clean, wash and cut chicken into 1" pieces
Grind garlic and ginger. Add this paste to chicken pieces and marinate for 30 mins
Heat ghee, add onions and fry till golden brown
Add bay leaves, cloves, cinnamon, cardamom.
Now add tomatoes, haldi and chilli powder
Add chicken pieces and 1/2 cup of water
Add beaten curd. Cook on slow fire
Sprinkle coriander leaves on top.
Chicken Long Rice
how to cook(prepare)Chicken Long Rice?
Ingredients
1 Chicken
1 Cup Basmati Rice
1/2 Ginger
Salt to Taste.
Method
Cover the chicken pieces with water in a heating vessel.
Put it to boil & together add half crushed ginger and some salt.
In the mean time soak one cup Basmati Rice in water.
Boil the chicken till the bones fall & the chicken becomes tender.
After you have removed the bones do not throw the water, put the chicken back in & this time add the rice.
Allow it to cook as you would normally cook rice as the chicken is already well done.
Ingredients
1 Chicken
1 Cup Basmati Rice
1/2 Ginger
Salt to Taste.
Method
Cover the chicken pieces with water in a heating vessel.
Put it to boil & together add half crushed ginger and some salt.
In the mean time soak one cup Basmati Rice in water.
Boil the chicken till the bones fall & the chicken becomes tender.
After you have removed the bones do not throw the water, put the chicken back in & this time add the rice.
Allow it to cook as you would normally cook rice as the chicken is already well done.
Chicken Loaf
how to cook(prepare)Chicken Loaf?
Ingredients
1 cup chicken, boiled and shredded
3 medium sized potatoes, boiled and mashed
1 cup cooked corn niblets
1/4 cup cheese
1 tbsp butter
1 tsp chaat masala
Salt, pepper to taste
Method
Boil the chicken with salt and pepper. Once cooked, shred it.
Boil the potatoes with a little salt. Once cooked, mash the potatoes with butter and chaat masala.
Boil the corn niblets till cooked.
Knead the chicken, potatoes, corn and, cheese well. Add salt and pepper to taste. This essentially is the chicken dough.
Roll the "chicken dough" into the shape of a loaf of bread. Cover tightly with a plastic wrap and refrigerate for atleast 2 hours.
Serve warm.
Ingredients
1 cup chicken, boiled and shredded
3 medium sized potatoes, boiled and mashed
1 cup cooked corn niblets
1/4 cup cheese
1 tbsp butter
1 tsp chaat masala
Salt, pepper to taste
Method
Boil the chicken with salt and pepper. Once cooked, shred it.
Boil the potatoes with a little salt. Once cooked, mash the potatoes with butter and chaat masala.
Boil the corn niblets till cooked.
Knead the chicken, potatoes, corn and, cheese well. Add salt and pepper to taste. This essentially is the chicken dough.
Roll the "chicken dough" into the shape of a loaf of bread. Cover tightly with a plastic wrap and refrigerate for atleast 2 hours.
Serve warm.
Chicken Liver Fry
how to cook(prepare)Chicken Liver Fry ?
Ingredients
1 lb chicken livers
1 medium sized onion chopped
1 tsp ginger paste
1 tsp garlic paste
Pinch of turmeric
Salt to taste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1 medium sized tomato
Fresh coriander leaves
Oil about 5 tbsp
Red chili powder
Method
Clean the chicken livers and pressure cook it along with some salt & water. Four whistles on high heat should be enough.
Take the livers out from the cooker but retain the water separately.
Now in a frying pan heat the oil and fry the onion and garlic paste till golden brown.
Then add the ginger paste and fry for another 2 minutes.
Add the garam masala powder, chili powder, tomato, cumin powder, coriander powder, salt and turmeric powder to the onion paste and keep frying till you get the aroma of the fried spices.
Now add the cooked livers to the pan and fry for another 2 to 3 minutes.
Garnish with coriander leaves.
Serve hot with parathas or rotis.
Ingredients
1 lb chicken livers
1 medium sized onion chopped
1 tsp ginger paste
1 tsp garlic paste
Pinch of turmeric
Salt to taste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1 medium sized tomato
Fresh coriander leaves
Oil about 5 tbsp
Red chili powder
Method
Clean the chicken livers and pressure cook it along with some salt & water. Four whistles on high heat should be enough.
Take the livers out from the cooker but retain the water separately.
Now in a frying pan heat the oil and fry the onion and garlic paste till golden brown.
Then add the ginger paste and fry for another 2 minutes.
Add the garam masala powder, chili powder, tomato, cumin powder, coriander powder, salt and turmeric powder to the onion paste and keep frying till you get the aroma of the fried spices.
Now add the cooked livers to the pan and fry for another 2 to 3 minutes.
Garnish with coriander leaves.
Serve hot with parathas or rotis.
Chicken Lasagna
how to cook(prepare)Chicken Lasagna?
Ingredients
1 onion chopped
2 Tbsp olive oil
2 lb ground chicken
1 clove garlic, crushed
6 oz no-salt-added tomato paste
1 28-oz can crushed tomatoes
3/4 cup white wine
1 tsp salt
Freshly ground pepper
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
1/4 tsp each nutmeg and thyme
1 bay leaf
1/2 cup chopped fresh parsley
1 lb whole-wheat lasagna noodles, cooked, drained
Nonfat cooking spray
1 lb reduced-fat ricotta cheese
8 oz shredded reduced-fat cheese
2 Tbsp grated cheese
Method
Sauté onion in oil until limp.
Add chicken and cook, stirring, 5 minutes.
Add garlic, tomato paste, tomatoes, wine, salt, pepper, basil, oregano, nutmeg, thyme, and bay leaf.
Bring to boil, cover and simmer 20 minutes.
Remove cover and cook 15 minutes.
Remove bay leaf and stir in parsley.
Preheat oven to 350 degrees. Spray a 9 x 13 x 2-inch baking dish.
Spread spoonful of sauce in bottom of dish.
Layer 1/3 lasagna noodles, 1/4 sauce, 1/3 ricotta, and 1/3 cheese. Repeat 2 times.
End with sauce smoothed over top.
Sprinkle with cheese. Bake for 45 minutes.
Ingredients
1 onion chopped
2 Tbsp olive oil
2 lb ground chicken
1 clove garlic, crushed
6 oz no-salt-added tomato paste
1 28-oz can crushed tomatoes
3/4 cup white wine
1 tsp salt
Freshly ground pepper
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
1/4 tsp each nutmeg and thyme
1 bay leaf
1/2 cup chopped fresh parsley
1 lb whole-wheat lasagna noodles, cooked, drained
Nonfat cooking spray
1 lb reduced-fat ricotta cheese
8 oz shredded reduced-fat cheese
2 Tbsp grated cheese
Method
Sauté onion in oil until limp.
Add chicken and cook, stirring, 5 minutes.
Add garlic, tomato paste, tomatoes, wine, salt, pepper, basil, oregano, nutmeg, thyme, and bay leaf.
Bring to boil, cover and simmer 20 minutes.
Remove cover and cook 15 minutes.
Remove bay leaf and stir in parsley.
Preheat oven to 350 degrees. Spray a 9 x 13 x 2-inch baking dish.
Spread spoonful of sauce in bottom of dish.
Layer 1/3 lasagna noodles, 1/4 sauce, 1/3 ricotta, and 1/3 cheese. Repeat 2 times.
End with sauce smoothed over top.
Sprinkle with cheese. Bake for 45 minutes.
Chicken Kholapuri
how to cook(prepare)Chicken Kholapuri ?
Ingredients
2 lbs Chicken pieces
1 Onion to slice and brown.
1 Onion chopped finely.
1/2 cup chopped Tomatoes.
Garlic and Ginger Paste.
1Tbsp Khus Khus
1Tbsp White sesame seeds
4 Tbsp Coconut dessicated
Turmeric powder
Chilli powder
Garam Masala powder
Salt to taste.
Method
Marinate the chicken pieces in 1Tbsp each of garlic and ginger and 1tsp of Turmeric pwd for 1/2 to 1 hr.
Dry fry khus khus, sesame seeds and coconut until brown.
Heat little oil and fry sliced onions until brown.
Grind the browned onions and Khus Khus mixture and set aside.
Now in a big vessel, heat oil and add chopped onions and fry a while, add 1/2 tsp each of ginger and garlic paste and fry
Now add chili powder and fry.
Add the chopped tomatoes and fry until oil separates.
Add the chicken pieces and mix , add lot of water and allow couple of boils.
Now add the ground coconut paste , add salt and garam masala powder and cover and cook until done.
Serve hot with rice or rotis.
Ingredients
2 lbs Chicken pieces
1 Onion to slice and brown.
1 Onion chopped finely.
1/2 cup chopped Tomatoes.
Garlic and Ginger Paste.
1Tbsp Khus Khus
1Tbsp White sesame seeds
4 Tbsp Coconut dessicated
Turmeric powder
Chilli powder
Garam Masala powder
Salt to taste.
Method
Marinate the chicken pieces in 1Tbsp each of garlic and ginger and 1tsp of Turmeric pwd for 1/2 to 1 hr.
Dry fry khus khus, sesame seeds and coconut until brown.
Heat little oil and fry sliced onions until brown.
Grind the browned onions and Khus Khus mixture and set aside.
Now in a big vessel, heat oil and add chopped onions and fry a while, add 1/2 tsp each of ginger and garlic paste and fry
Now add chili powder and fry.
Add the chopped tomatoes and fry until oil separates.
Add the chicken pieces and mix , add lot of water and allow couple of boils.
Now add the ground coconut paste , add salt and garam masala powder and cover and cook until done.
Serve hot with rice or rotis.
Chicken Stew
how to cook(prepare)Chicken Stew ?
Ingredients
1 Kg Chicken meat -Cut into bite size pieces
1 kg of mixed vegetables (potatoes, carrots, peas, cabbage, beans)
5 green chillies, slit length wise
1 bunch coriander leaves
2 large onions chopped
1 tablespoon each chopped ginger and garlic
2 cups coconut milk (thick) OR 1 tin coconut cream
8 pieces green cardamom
8 pieces whole cloves
Salt and pepper to taste
2 tablespoons of oil
Method
Heat the oil in a pan and add green chillies, ginger, garlic and whole spices.
Stir for 2 to 3 minutes.
Add the chicken pieces and stir for 5 minutes.
Now add the potatoes and carrots.
Stir well and add the coconut cream or coconut milk and 1 cup water.
Cover and cook till potatoes are nearly cooked (about 30 minutes.)
Now add the rest of the vegetables and the coriander leaves, salt and pepper.
Cook for another 20 minutes so till meat and vegetables are all cooked.
Add a little more water if the liquid level is low
Serve with Rice.
Ingredients
1 Kg Chicken meat -Cut into bite size pieces
1 kg of mixed vegetables (potatoes, carrots, peas, cabbage, beans)
5 green chillies, slit length wise
1 bunch coriander leaves
2 large onions chopped
1 tablespoon each chopped ginger and garlic
2 cups coconut milk (thick) OR 1 tin coconut cream
8 pieces green cardamom
8 pieces whole cloves
Salt and pepper to taste
2 tablespoons of oil
Method
Heat the oil in a pan and add green chillies, ginger, garlic and whole spices.
Stir for 2 to 3 minutes.
Add the chicken pieces and stir for 5 minutes.
Now add the potatoes and carrots.
Stir well and add the coconut cream or coconut milk and 1 cup water.
Cover and cook till potatoes are nearly cooked (about 30 minutes.)
Now add the rest of the vegetables and the coriander leaves, salt and pepper.
Cook for another 20 minutes so till meat and vegetables are all cooked.
Add a little more water if the liquid level is low
Serve with Rice.
Chicken Haryali
how to cook (prepare)Chicken Haryali?
Ingredients
Spinach 1 bunch
Kasuri Methi 2 Tsp
2 Tbsp beaten curd
Chicken 2 Pounds
2 TBsp Oil
Salt and pepper to taste.
For Wet Spices
About a handful of Coriander leaves
4 Green chilies
5-6 cloves of garlic
1 1/2 Tsp ginger paste
For dry Spices
2 1/2Tsp Coriander powder
1/2 Tsp Chat masala
1/4 Tsp Cinnamon Powder
1/2 Tsp Clove Powder
Method
Make a paste of wet spices and keep aside.
Take oil into a skillet and add chicken pieces;lightly fry them till golden.
Add wet spices and saute for a minute.
Add spinach that is coarsely chopped and saute.
Add dry spices as spinach wilts saute again lightly.
Add curd and about a 1/2cup of water.
Cover skillet and let it cook till chicken is tender and well cooked.
Add salt and pepper.
Serve hot.
Ingredients
Spinach 1 bunch
Kasuri Methi 2 Tsp
2 Tbsp beaten curd
Chicken 2 Pounds
2 TBsp Oil
Salt and pepper to taste.
For Wet Spices
About a handful of Coriander leaves
4 Green chilies
5-6 cloves of garlic
1 1/2 Tsp ginger paste
For dry Spices
2 1/2Tsp Coriander powder
1/2 Tsp Chat masala
1/4 Tsp Cinnamon Powder
1/2 Tsp Clove Powder
Method
Make a paste of wet spices and keep aside.
Take oil into a skillet and add chicken pieces;lightly fry them till golden.
Add wet spices and saute for a minute.
Add spinach that is coarsely chopped and saute.
Add dry spices as spinach wilts saute again lightly.
Add curd and about a 1/2cup of water.
Cover skillet and let it cook till chicken is tender and well cooked.
Add salt and pepper.
Serve hot.
Chicken Gumbo
how to cook(prepare)Chicken Gumbo?
Ingredients
1 (4-5 lb) chicken, cut in pieces, skin and fat removed
2 Tbsp flour
2 Tbsp oil
1 large onion, chopped
1 cup celery, chopped
6 cups water
1 tsp salt
Freshly ground pepper
1 cup diced carrots
1 28-oz can crushed tomatoes
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp cayenne
1/2 cup frozen corn niblets
1&1/2 cups red potatoes, skins on, diced
2 10-oz pkg frozen okra
1 sprig fresh thyme
1/4 cup chopped fresh parsley
Method
Dredge chicken in flour.
Heat oil in large pot. Brown chicken on all sides. Remove.
Add onion to pot and cook, stirring, until limp.
Add celery and cook, stirring, 3 minutes.
Return chicken to pot.
Add water, salt, pepper, carrots, and tomatoes.
Bring to boil, cover, and simmer 1 hour.
Remove chicken, cut meat from bones, and dice.
Add to soup with cumin, coriander, cayenne, corn, potatoes, okra, and thyme. Simmer 30 minutes.
Stir in parsley and serve.
Ingredients
1 (4-5 lb) chicken, cut in pieces, skin and fat removed
2 Tbsp flour
2 Tbsp oil
1 large onion, chopped
1 cup celery, chopped
6 cups water
1 tsp salt
Freshly ground pepper
1 cup diced carrots
1 28-oz can crushed tomatoes
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp cayenne
1/2 cup frozen corn niblets
1&1/2 cups red potatoes, skins on, diced
2 10-oz pkg frozen okra
1 sprig fresh thyme
1/4 cup chopped fresh parsley
Method
Dredge chicken in flour.
Heat oil in large pot. Brown chicken on all sides. Remove.
Add onion to pot and cook, stirring, until limp.
Add celery and cook, stirring, 3 minutes.
Return chicken to pot.
Add water, salt, pepper, carrots, and tomatoes.
Bring to boil, cover, and simmer 1 hour.
Remove chicken, cut meat from bones, and dice.
Add to soup with cumin, coriander, cayenne, corn, potatoes, okra, and thyme. Simmer 30 minutes.
Stir in parsley and serve.
Chicken Fry
how to cook (prepare)Chicken Fry ?
Ingredients
Chicken 1kg
Chilly powder 4tsp
Ginger garlic paste 1tsp
Vineger 2tsp
Salt to taste
Onion 1, finelly chopped
Oil 1 tbsp
Method
Marinate the Chicken with chilly powder,ginger-garlic paste, vineger and salt for 1/2 hour.
Fry onions till golden brown.
Add chicken to this and mix well.Do not add any water. Cook in a low flame till the chicken becomes tender with closed lid.
Now open the lid and cook in highflame till water drys and it turns little black.
Garnish with corriander.
Serve with Hot Drinks.
Ingredients
Chicken 1kg
Chilly powder 4tsp
Ginger garlic paste 1tsp
Vineger 2tsp
Salt to taste
Onion 1, finelly chopped
Oil 1 tbsp
Method
Marinate the Chicken with chilly powder,ginger-garlic paste, vineger and salt for 1/2 hour.
Fry onions till golden brown.
Add chicken to this and mix well.Do not add any water. Cook in a low flame till the chicken becomes tender with closed lid.
Now open the lid and cook in highflame till water drys and it turns little black.
Garnish with corriander.
Serve with Hot Drinks.
Curry in Coconut Milk
how to cook(prepare)Chicken Curry in Coconut Milk ?
Ingredients
500 gms boneless chicken.
400 ml coconut milk.
20 baby onions.
6 green chillies.
Curry leaves.
Mustard seeds.
Salt to taste.
Coriander leaves
Method
Cut chicken into small piece.
In a heavy bottom pan fry chicken till it becomes tender, keep the chicken aside.
In the remaining oil fry baby onions and green chillies. When onions and chillies becomes soft, remove from the pan. Then grind it in a mixer.
In the same pan pour some more oil and put some mustard seeds, when it starts popping add some curry leaves.
After that add chicken and rest of the ingredients.
Mix it well, add coconut milk .Cook on low flame.
When chicken curry is done garnish with coriander leaves.
Ingredients
500 gms boneless chicken.
400 ml coconut milk.
20 baby onions.
6 green chillies.
Curry leaves.
Mustard seeds.
Salt to taste.
Coriander leaves
Method
Cut chicken into small piece.
In a heavy bottom pan fry chicken till it becomes tender, keep the chicken aside.
In the remaining oil fry baby onions and green chillies. When onions and chillies becomes soft, remove from the pan. Then grind it in a mixer.
In the same pan pour some more oil and put some mustard seeds, when it starts popping add some curry leaves.
After that add chicken and rest of the ingredients.
Mix it well, add coconut milk .Cook on low flame.
When chicken curry is done garnish with coriander leaves.
Chicken Curry
how to cook(prepare) Chicken Curry ?
Ingredients
1 lb chicken cut into small pieces
1 cup coconut grated
1 medium onion, sliced lengthwise
1 tbs coriander leaves
1-2 tsp chilly powder
1 tsp coriander powder
1/4 tsp turmeric powder
4 cloves, 1" cinnamon
7-8 cloves garlic, 2" piece ginger
1 medium tomato
Grind all the above ingredients..
Method
In a skillet pour 5 tbs spoons of oil, slice one medium onion and fry till golden brown.
Add one medium tomato and fry until soft, then put the ground masala and fry till the raw smell goes off.
Then put the chicken, water and salt and bring to a boil.
Garnish with coriander leaves.
Ingredients
1 lb chicken cut into small pieces
1 cup coconut grated
1 medium onion, sliced lengthwise
1 tbs coriander leaves
1-2 tsp chilly powder
1 tsp coriander powder
1/4 tsp turmeric powder
4 cloves, 1" cinnamon
7-8 cloves garlic, 2" piece ginger
1 medium tomato
Grind all the above ingredients..
Method
In a skillet pour 5 tbs spoons of oil, slice one medium onion and fry till golden brown.
Add one medium tomato and fry until soft, then put the ground masala and fry till the raw smell goes off.
Then put the chicken, water and salt and bring to a boil.
Garnish with coriander leaves.
Chicken Chukka
how to cook Chicken Chukka ?
Ingredients
Chicken 1 kg (full thighs, breast)
Finely sliced onions 1/2 kg
Ginger/Garlic paste 1 tsp.
Green Chilli 5-6 cut lengthwise
Green Coriander finely chopped
Curry leaves 1 stem
Tomatoes 2-3 medium size pureed
Oil 2 tbsp.
Water 3/4 of glass
For Masala
Red chilli powder 1 tsp
Turmeric powder 1tsp.
Coriander powder 1tsp.
Tandoori Masala 1 1/2 tsp.
Red food colour 1/4 of tsp
Salt
Method
Wash the chicken thoroughly.
Heat oil, add ginger, garlic, onions fry till golden brown
Once above is done add all the masalas except food colour. Fry it with above for few seconds
Add tomatoes puree, green coriander, green chillies. Fry till all the masalas is mixed well
Add chicken & fry with masala for about 5-6 minutes
Add red food colour, curry leaves & water and let the chicken cook till tender. See that the water is completely dried.
Garnish it with green coriander leaves.
Serve hot.
Ingredients
Chicken 1 kg (full thighs, breast)
Finely sliced onions 1/2 kg
Ginger/Garlic paste 1 tsp.
Green Chilli 5-6 cut lengthwise
Green Coriander finely chopped
Curry leaves 1 stem
Tomatoes 2-3 medium size pureed
Oil 2 tbsp.
Water 3/4 of glass
For Masala
Red chilli powder 1 tsp
Turmeric powder 1tsp.
Coriander powder 1tsp.
Tandoori Masala 1 1/2 tsp.
Red food colour 1/4 of tsp
Salt
Method
Wash the chicken thoroughly.
Heat oil, add ginger, garlic, onions fry till golden brown
Once above is done add all the masalas except food colour. Fry it with above for few seconds
Add tomatoes puree, green coriander, green chillies. Fry till all the masalas is mixed well
Add chicken & fry with masala for about 5-6 minutes
Add red food colour, curry leaves & water and let the chicken cook till tender. See that the water is completely dried.
Garnish it with green coriander leaves.
Serve hot.
Chicken Chilli
how to cook Chicken Chilli ?
Ingredients
500 gms boneless chicken
200 gms onion
10 gms ginger
5 big green chillies
1 cup oil
1 tea spoon Soya sauce
2 tea spoon Tomato sauce
1 table spoon green chilli sauce
1 small capsicum
Little china salt
1 tea spoon vinegar
Salt for taste
2 Eggs
1/2 cup corn flour
Method
Mix the chicken small pieces with salt, china salt, 1 tea spoon vinegar and 1 tea spoon soya sauce.
Let it marinate for one hour.
Then cut the onions into small pieces and pill the ginger and mash it.
Cut the capsicum into small pieces and keep it separate.
Cut the green chillies in its middle and keep it aside.
Break the egg in a small utensil and mix corn flour to it and add little water and salt to make the batter.
Heat the oil in a kadai or frying pan.
Take out the chicken pieces one by one and deep it inside the batter and soft fry it in the oil.
Put the Green chillies in the oil and then add onions and fry for sometime till the onion becomes soft and not red.
Then add mashed ginger and fry for sometime till you get the smell of mixed ginger and onion.
Then add capsicum to it and fry. Then add chilli sauce and of tomato sauce to it.
Mix the fried chicken and mix it thoroughly.
Add salt for taste and let it come to a boil
Serve with mixed fried rice or Noodles
Ingredients
500 gms boneless chicken
200 gms onion
10 gms ginger
5 big green chillies
1 cup oil
1 tea spoon Soya sauce
2 tea spoon Tomato sauce
1 table spoon green chilli sauce
1 small capsicum
Little china salt
1 tea spoon vinegar
Salt for taste
2 Eggs
1/2 cup corn flour
Method
Mix the chicken small pieces with salt, china salt, 1 tea spoon vinegar and 1 tea spoon soya sauce.
Let it marinate for one hour.
Then cut the onions into small pieces and pill the ginger and mash it.
Cut the capsicum into small pieces and keep it separate.
Cut the green chillies in its middle and keep it aside.
Break the egg in a small utensil and mix corn flour to it and add little water and salt to make the batter.
Heat the oil in a kadai or frying pan.
Take out the chicken pieces one by one and deep it inside the batter and soft fry it in the oil.
Put the Green chillies in the oil and then add onions and fry for sometime till the onion becomes soft and not red.
Then add mashed ginger and fry for sometime till you get the smell of mixed ginger and onion.
Then add capsicum to it and fry. Then add chilli sauce and of tomato sauce to it.
Mix the fried chicken and mix it thoroughly.
Add salt for taste and let it come to a boil
Serve with mixed fried rice or Noodles
Chicken Chettinad
how to cook Chicken Chettinad ?
Ingredients
1 kg chicken, skinned-cut into medium size pieces
1/4 kg onion - finely sliced
2 big tomatoes -cubed
5 tbsp oil
1 inch cinnamon stick
4 cloves
2 cardamoms
1 tsp each cumin, jeera
1 tsp turmeric powder
Salt to taste
4 tbsp coriannder leaves chopped
For Grinding
6 shallots (small onions)
4 inch ginger
6 - 8 pods garlic
1 tsp each cummin seed, jeera
1 tsp black pepper corns
10 dried red chillies
1 cup coconut chopped
Method
Marinate the chicken pieces in ground ingredients for about 20 minutes.
In a non-stick pan, add 5 tbsp oil and heat it.
Add cloves, jeera,turmeric powder and fry for 30 seconds.
Add the sliced onions and fry till it becomes pink.
Add tomatoes and fry till oil separates.
Now add the marinated chicken and turmeric powder and mix it throughly. After 10 minutes add enough salt and cover and cook it till done.
If needed add 1/2 cup water while cooking.
Garnish with coriander leaves.
Ingredients
1 kg chicken, skinned-cut into medium size pieces
1/4 kg onion - finely sliced
2 big tomatoes -cubed
5 tbsp oil
1 inch cinnamon stick
4 cloves
2 cardamoms
1 tsp each cumin, jeera
1 tsp turmeric powder
Salt to taste
4 tbsp coriannder leaves chopped
For Grinding
6 shallots (small onions)
4 inch ginger
6 - 8 pods garlic
1 tsp each cummin seed, jeera
1 tsp black pepper corns
10 dried red chillies
1 cup coconut chopped
Method
Marinate the chicken pieces in ground ingredients for about 20 minutes.
In a non-stick pan, add 5 tbsp oil and heat it.
Add cloves, jeera,turmeric powder and fry for 30 seconds.
Add the sliced onions and fry till it becomes pink.
Add tomatoes and fry till oil separates.
Now add the marinated chicken and turmeric powder and mix it throughly. After 10 minutes add enough salt and cover and cook it till done.
If needed add 1/2 cup water while cooking.
Garnish with coriander leaves.
Chicken Biryani
how to cook Chicken Biryani ?
Ingredients
For Marinating
Chicken 1/2 Kg
2 tbsp. Curd
1 tsp Turmeric powder
3 tsp Chilly powder
1 tspTandoori masala powder
Salt to taste
For Rice
Basmati Rice- 3 Cups
For Grinding
4 Onions
10 Green chillies
12 Pods garlic
1 sq " Ginger
3 Tomatoes
Method
Marinate the meat in the marinading ingredients and keep aside (pref in Fridge) for about an Hour to 90 minutes.
Heat vegetable shortening or oil in a pan (3 tbsp). Add 4 cloves , 3-4 cinnamon sticks ,2 elaichis , and fry well .Add the ground paste and fry till oil comes up.Add the marinated chicken and fry . Cover for some time.
Then add the rice and fry. Add coriander and mint leaves and cook in the rice cooker.Add water just enough to submerge the rice and chicken.
Add water, close the pan and cook on low flame till rice is cooked.
Serve with Onion Raita.
Ingredients
For Marinating
Chicken 1/2 Kg
2 tbsp. Curd
1 tsp Turmeric powder
3 tsp Chilly powder
1 tspTandoori masala powder
Salt to taste
For Rice
Basmati Rice- 3 Cups
For Grinding
4 Onions
10 Green chillies
12 Pods garlic
1 sq " Ginger
3 Tomatoes
Method
Marinate the meat in the marinading ingredients and keep aside (pref in Fridge) for about an Hour to 90 minutes.
Heat vegetable shortening or oil in a pan (3 tbsp). Add 4 cloves , 3-4 cinnamon sticks ,2 elaichis , and fry well .Add the ground paste and fry till oil comes up.Add the marinated chicken and fry . Cover for some time.
Then add the rice and fry. Add coriander and mint leaves and cook in the rice cooker.Add water just enough to submerge the rice and chicken.
Add water, close the pan and cook on low flame till rice is cooked.
Serve with Onion Raita.
Chicken and Vegetable Kebabs
Chicken and Vegetable Kebabs
Ingredients
Boneless skinless Chicken - 1 pound
2 Potatoes
2 Tomatoes
2 Bell Peppers
Bamboo Skewers
For Masala
Yogurt- 1/4 cup
Ginger and garlic paste - 1 tsp. each
Green chilly paste - 1 tsp.
Cumin powder- 1 tsp.
Coriander powder - 1 tsp
Aniseed - 1 tsp.
Turmeric powder - 1/4 tsp.
Chilly powder to taste
Garam masala - 1/4 tsp.
Salt to taste
Lime juice - 2 tsp.
Red/Orange Color
Method
Mix all masals in the yogurt and keep for about 10 minutes.
Marinate the chicken and vegetables with the mix for about an hour and store in the refrigerator.
Pierce through the skewers alternate pieces of chicken and vegetable
Place on a barbecue grill or bake in the oven for 15 minutes.
Remove from heat and coat the pieces with the remaining marinade.
Now turn the Oven to 'Broil' for another 5 - 10 minutes until the chicken is cooked and fried well.
Serve hot.
Ingredients
Boneless skinless Chicken - 1 pound
2 Potatoes
2 Tomatoes
2 Bell Peppers
Bamboo Skewers
For Masala
Yogurt- 1/4 cup
Ginger and garlic paste - 1 tsp. each
Green chilly paste - 1 tsp.
Cumin powder- 1 tsp.
Coriander powder - 1 tsp
Aniseed - 1 tsp.
Turmeric powder - 1/4 tsp.
Chilly powder to taste
Garam masala - 1/4 tsp.
Salt to taste
Lime juice - 2 tsp.
Red/Orange Color
Method
Mix all masals in the yogurt and keep for about 10 minutes.
Marinate the chicken and vegetables with the mix for about an hour and store in the refrigerator.
Pierce through the skewers alternate pieces of chicken and vegetable
Place on a barbecue grill or bake in the oven for 15 minutes.
Remove from heat and coat the pieces with the remaining marinade.
Now turn the Oven to 'Broil' for another 5 - 10 minutes until the chicken is cooked and fried well.
Serve hot.
Baked Chicken
Baked Chicken
Ingredients
1 lb chicken
1 tsp salt
2 tbsp lemon juice
1 tsp coriender powder
1 tsp ginger
1 1/2 tsp garlic powder
1/2 tsp red pepper
1 tbsp vinegar
1 tbsp salad oil
1 cup yogurt
Method
Make slits all over breasts and legs.
Rub salt and lemon juice all over. Let it stand 30 minutes.
Mix all ingredients into yogurt. Apply generously to chicken. Let it merinade until chicken is soaked in the paste.
Grill in oven until crispy brown. Bake about 45 minutes at 375.
Apply butter half way through baking.
Garnish with onions, fresh lemon, and fresh tomatoes.
Ingredients
1 lb chicken
1 tsp salt
2 tbsp lemon juice
1 tsp coriender powder
1 tsp ginger
1 1/2 tsp garlic powder
1/2 tsp red pepper
1 tbsp vinegar
1 tbsp salad oil
1 cup yogurt
Method
Make slits all over breasts and legs.
Rub salt and lemon juice all over. Let it stand 30 minutes.
Mix all ingredients into yogurt. Apply generously to chicken. Let it merinade until chicken is soaked in the paste.
Grill in oven until crispy brown. Bake about 45 minutes at 375.
Apply butter half way through baking.
Garnish with onions, fresh lemon, and fresh tomatoes.
Butter Chicken Fry
Butter Chicken Fry making
Ingredients
Boneless chicken - 2lb
Garam masala - 3 tsp
Ginger-garlic paste - 2-3 tsp
Chilli powder - 3 tsp
Turmeric powder - 1 tsp
Vinegar - 3-4 tsp
Red food colour - 3 tsp
Pepper powder - 2 tsp
Salt - according to taste
Oil - 4 tsp
Cream or malai - 1/2 - cup
Cashew nut powder - 1/2 cup
Method
Marinate chicken with the above ingredients except for cream and cashew powder for atleast a min of 8 hrs or preferably overnight.
Put the pan on fire, add oil.
When the oil reaches its smoking point then add the chicken pieces.
Mix well and cover the pan with a lid.
When the chicken pieces are cooked then add the cream and cashew nut powder.
Fry until the mixture is completely dry.
Serve hot garnishing it with cilantro .
Ingredients
Boneless chicken - 2lb
Garam masala - 3 tsp
Ginger-garlic paste - 2-3 tsp
Chilli powder - 3 tsp
Turmeric powder - 1 tsp
Vinegar - 3-4 tsp
Red food colour - 3 tsp
Pepper powder - 2 tsp
Salt - according to taste
Oil - 4 tsp
Cream or malai - 1/2 - cup
Cashew nut powder - 1/2 cup
Method
Marinate chicken with the above ingredients except for cream and cashew powder for atleast a min of 8 hrs or preferably overnight.
Put the pan on fire, add oil.
When the oil reaches its smoking point then add the chicken pieces.
Mix well and cover the pan with a lid.
When the chicken pieces are cooked then add the cream and cashew nut powder.
Fry until the mixture is completely dry.
Serve hot garnishing it with cilantro .
Butter Chicken
Butter Chicken making
Ingredients
Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tspns
Onion - one chopped
Turmeric powder- 1/4 tsp
Chilly powder - 2 tsp
Coriander powder- 1 tspn
Orange colour - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly
Method
Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste - mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add butter.
Serve hot with parathas.
Breaded Pepper Chicken
Breaded Pepper Chicken making
Ingredients
5 Boneless Chicken Breasts
4 Tbsp Black Soy Sauce
2 Tbsp Ajinomoto (Monosodium Glutamate)
1- 1 1/2 Tbsp Salt
4 Tbsp Coarsely Ground Pepper
Dash of Chilli Sauce
Breadcrumbs
Oil for frying.
Method
Cut chicken into thin pieces of any shape you desire.
Marinate overnight with Soya Sauce, Salt, Ajinomoto, Pepper and Chilli Sauce.
Roll in Breadcrumbs and fry till golden brown.
Serve with sauce or raw salad.
Barley and Chicken Pilaf
Barley and Chicken Pilaf
Ingredients
Nonfat cooking spray
1 onion, chopped
1 boneless, skinless chicken breast, cubed
2 cloves garlic, crushed
Salt and freshly ground pepper
1 tsp basil
1/2 tsp tarragon
1/2 tsp celery seed
1 cup pearl barley
3 cups low-sodium chicken broth
1 bay leaf
2 cups broccoli florets or asparagus pieces
1/2 cup chopped fresh parsley
Method
Preheat oven to 350 degrees. Spray Dutch oven.
Add onion and sauté until onion is limp.
Add chicken breast and cook, stirring, until chicken is no longer pink. Spray as needed.
Add garlic, salt, pepper, basil, tarragon, and celery seed.
Cook 1 minute. Add barley, spray, and cook, stirring, 2 minutes.
Add boiling broth and bay leaf.
Bring to boil, cover, and place in oven. Bake 30 minutes.
Add vegetable, cover, and bake 15 minutes, or until all liquid has been absorbed.
Remove and discard bay leaf.
Stir in parsley.
Baked Pistachio Rice
Baked Pistachio Rice
Ingredients
250 gms rice cooked in salt water
50 gms pistachio paste
1 cup chicken, boiled and shredded
2-3 tbsp butter
2 cups spring onion chopped
1 tbsp flour
1 cup milk
1/2 cup chicken stock
3-4 chillies, chopped
Salt and pepper to taste
1/2 tsp ajinomoto
Carrots for garnishing
Few pistachios chopped
Method
Heat butter and saute 1 cup onion.
Add chicken and cook for 2 minutes.
Add flour, saute till light brown.
Add the pistachio paste, saute for 1 minute.
Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3 minutes season with salt, pepper and ajinomoto and remove from fire
Fry remaining spring onions in oil, add rice and remove from fire.
Grease an oven proof dish, spread half the rice, spread the sauce over it and cover with remaining rice.
Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes. Decorate with carrot petals.
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