Chicken In Cocount Milk

Ingrediants:

1. 8 Pepper corns (Kalimirchi)
2. 6 Coriander Roots (Dhania)
3. 3 cms thinly sliced Ginger (Adrak)
4. 625 ml Coconut milk
5. 2 thinly sliced Green chilli (Hari mirch)
6. 1 Lime Peel
7. 4 shredded Lime Leaves (Nimbu Ke Patte)
8. 1 kg cut into 8 pieces Chicken
9. 1 tblsp Fish Sauce
10. 3 tblsp Lime Juice (Nimbu Ka Raas)
11. 3 tblsp chopped Coriander (Dhania)
12. To taste Salt (Namak)
13. Salt To Taste

Steps To Cook :

1. Beat peppercorns, coriander roots and ginger together.

2. Heat peppercorn mixture in a wok.

3. Stir in chillies, coconut milk, lime peel and leaves.

4. Heat to simmering point.

5. Mix the chicken pieces.

6. Cook over medium heat till the chicken is tender and liquid is reduced,it will take about 40 to 45 minutes.

Serve Chicken In Cocount Milk hot

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Chicken Pakora

Ingredients :

1. 500 gm Boneless Chicken Pieces
2. 2 tbsp Oil
3. 1 tsp Ground Cumin
4. 1 1/2 tsp Salt
5. 1-2 each Chopped Green Chillies (Jalapeno)
6. 1 Chopped Onion
7. 1 tsp Ginger-Garlic paste
8. 2 tsp Vinegar
9. 1 cup Curd
10. 1 tsp Lemon juice
11. Salt To Taste
Steps To Cook :

1. Put everything but chicken and batter in blender and blend till fine

2. Marinate the chicken pcs with the resulting mixture

3. Keep in the fridge for 40 minutes.

4. Put chicken in batter

5. Deep fry it until its colour changes to golden brown Condiments

Serve the chicken pakora with coriander or mint chutney or tomato ketchup.

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Chicken Drumsticks Receipe

Ingredients :
1. 6 Chicken Drumsticks
2. 1 tbsp ginger-garlic paste
3. 2 tbsp All-purpose flour (maida)
4. 2 tbsp corn flour
5. 2 eggs (beaten)
6. 1/4 tsp pepper / chili powder
7. A pinch of sugar
8. 1 tbsp Soya sauce
9. Oil for frying
10. Salt To Taste

Steps To Cook :

1. In a bowl add Soya sauce, ginger-garlic paste, sugar.

2. Add chicken wings coat well and set aside for 1/2 hour.


3. Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .

4. Heat oil in a wok / kadhai.

5. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.

Serve chicken drumsticks hot with thin slices of onions and lemon.

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Chicken Yaakhni

Ingredients :
1. 2 Chicken - cut into 8 pieces each
2. 6- tbsp oil
3. 4 tej patta, 10 laaung
4. 7 tbsp saaunf, 4 tsp sonth powder
5. 2- 1/2 tsp salt or to taste
6. 5 cups curd- well beaten
7. 2 tsp garam masaala
8. 2 moti illaichi
9. 8 chhoti illaichi - coarsely powdered

Steps To Cook :

1. Heat oil. Add tej patta and laung. Fry for 2-3 minutes Add chicken.

2. Fry for 3-4 minutes. Add sounf, sonth and salt. Fry for 2-3 minutes.

3. Add cruched cardamons Reduce heat. Add beaten curd. Mix well. Keep stirring till it boils

4. Cover and simmer on low heat till chicken is well cooked and some graavy remain.

Sprinkle garam masala and serve Chicken Yaakhni.

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Chicken 65

Ingredients :

1. 1-1.5 lb boneless chicken
2. 2 tsp Chilli powder
3. 3 tbsp Lime Juice
4. 2 tbsp Curd
5. 2 tsp Ginger garlic paste
6. Salt to taste
7. a little Food coloring
8. Oil for deep frying
9. Curry Leaves
10. Green Chillies – finely chopped
11. Red Onions
12. Lime slices

Steps To Cook :

1. Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.

2. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.

3. Pat dry with paper towels (to remove excess oil).

4. Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.

5. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.

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Banno Kebab

Ingredients :

1. 350 gms chicken boneless pieces
2. 1 tbsp ginger-garlic paste
3. 2 tsp dalt
4. 2 tbsp oil
5. 1/2 tsp chopped garlic
6. 1/2 tsp chopped ginger
7. 1/2 tsp chopped green chillies
8. 1 tsp besan
9. 1/2 tsp yellow chilli powder
10. 1/4 tsp turmeric powder
11. 100 ml milk
12. 2 1/2 tbsp hung curd
13. 1/4 tsp elaichi powder
14. 1/2 tsp kasoori methi
15. 1 tsp lemon juice
16. salt to taste
17. egg coating
18. 1 beaten egg
19. 1 ½ tbsp chopped cashew nuts
20. 1/2 tsp chopped coriander
21. 2 tsp saffron dissolved in water
22. 1 tbsp butter, melted
23. 1½ tsp chat masala

Steps To Cook :

1. Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.

2. In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.

3. Now add yellow chilli powder, turmeric powder and cook.

4. Add 100 ml milk and mix.

5. Remove from fire and transfer it to a bowl.

6. To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.

7. Add marinated chicken pieces and mix well.

8. Skewer the chicken pieces closely and shape with hands. (4 skewer)

9. Cook in pre heated oven for 10 to 12 minutes.

10. Remove from oven and increase the temperature of oven.

11. Beat egg with saffron; add chopped nuts& coriander and mix.

12. Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.

Remove from oven and baste the Banno Kebab with butter and sprinkle chat masala

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Baked Chicken

Ingrediants:

• Chicken 2 portions (without skin)
• Lemon juice 2 tsp.
• Ginger garlic paste 1 tsp.
• Green chilies Four
• Oil 1 tsp.
• Plain flour 20 gm.
• Salt and pepper as per taste
• Lemon wedges and coriander leaves
  

Procedure:

Wash and dry chicken Chop green chilies fine or grind to paste.

Mix well with ginger, garlic & lemon.

Apply this on the chicken with oil and allow it to marinate for 3-4 hours
Pre heat the oven

Mix salt and pepper in flour. Sift.

Arrange chicken on a grill rack skin side down.

Sift half the seasoning over the chicken and bake for 15 minutes.

Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown.

Garnish with lemon wedges and coriander leaves.

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Badami chicken

Ingredients :

1. 1 whole chicken,cut into small pieces
2. 1 cup yoghurt
3. 6 onions, chopped
4. 1 ginger
5. 10 cloves of garlic
6. 6 cloves
7. 2 cinnamon
8. cardamoms
9. 10 cashewnuts
10. 10 almonds
11. 1 cup coconut milk
12. ½ cup oil
13. ½ tsp turmeric
14. chilli powder to taste
15. Salt To Taste

Steps To Cook :

1. Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.

2. Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well.

3. While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.

4. Now add the yoghurt and the chicken.

5. Season it well with salt, haldi and chilli powder.

6. Cook for 10 mins, then add the coconut milk.

7. Cook till done, garnish with coriander leaves.

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Curried Chicken With Rice

Ingredients :
1. 1 cup uncooked Rice (Chawal)
2. 1 cut in serving pieces broiler- fryer Chicken
3. 2 tsp Butter
4. 1 tsp Paprika
5. 1 tsp Curry Powder
6. 1/4 cup slivered Almond (Badam)
7. 1 10 1/2 oz can Chicken Broth
8. 1/2 can Water
9. 1 10 3/4 oz can Cream of Chicken Soup
10. 1/4 cup Milk
11. 1 tblsp Sherry
12. 1 tblsp Cornstarch
13. 1/2 tsp Curry Powder
14. Salt To Taste

Steps To Cook :

1. Place dry white rice in bottom of a buttered baking dish.

2. the rice with pieces of chicken.

3. Spread butter over.

4. Drizzle paprika, curry powder and almonds.
 
5. Combine chicken broth and water.

6. Cover the baking dish.

7. Bake it in a oven at 375o for about 45 minutes.

8. Remove from the oven.

9. Spread curry sauce over chicken.

10. Continue cooking unvcovered for 15 more minutes.

11. Mix all ingredients of curry sauce in a pan.

12. Take it to boil over low heat.

Remove from heat and serve Curried Chicken With Rice .

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Chicken Tangri Kebab

Ingrediants:

• 2 large leg pieces of chicken
• 1/2 c curd
• 1 tblsp lemon
• 1 tsp garam masala powder
• 1 tsp red chili powder
• 1 tblsp ginger garlic paste
• A few drops of edible orange color
• Salt To Taste

Procedure:

Clean and wash the chicken pieces and make random slits on them

Mix all the ingredients except salt together.

Rub and wrap chicken pieces in it and keep aside for an hour

Now mix in the salt.

Grill the chicken pieces till they are cooked well on both the sides.

Sprinkle lemon juice and chat masala and serve with onion rings.

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Chicken Mushroom Rice

Ingrediants:

• 1/4 cup long grain white Rice (Chawal)
• 2 tblsp Vegetable oil (Vanaspati)
• 1 small chopped finely Onion (Pyaj)
• 2 chopped finely Garlic Cloves (Lasun)
• 2 seeded and cut into slivers Red chili (Lal Mirchi)
• 225 gms chopped finely Chicken breast meat
• 85 gms chopped or cut into matchstick strips Bamboo Shoots
• 8 dried, soaked for 30 minutes, drained and chopped Chinese
• Black Mushrooms (Goochi)
• 2 tblsp dried Shrimps
• 1 tblsp Fish Sauce
• 25 Thai Holy Basil Leaves (Tulsi)
• Thai Holy Basil Sprig to garnish
• As required Salt (Namak)
• Salt To Taste

Procedure:

Cook rice.

Heat oil in a wok.

Combine onion and garlic.

Cook till golden.

Stir occasionally.

Combine chilies and chicken.

Fry stirring for 2 minutes.

Stir in bamboo shoots, mushrooms, dried shrimps, fish sauce and salt.

Stir continously 2 minutes.

Combine in the rice and basil.

Stir well.

Garnish with basil sprig.

Serve hot.

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Chicken Dilruba Recipe

Ingrediants:

• 2 medium onions
• 1 cup milk
• 2 tbs chopped fresh ginger root
• 2 tbsp Punjabi garam masala
• 6 tbs butter or vegetable oil
• 1 tsp ground turmeric
• 3-4 lb. chicken, skin removed, cut
• 2-3 fresh green cayenne peppers, minced, into small pieces or
• serranos/jalapenos as substitute
• 1 cup fresh plain yogurt
• Salt and ground cayenne to taste
• 1/4 cup almonds, ground A few strands whole saffron, soaked in
• 2 tbs. warm milk
• 1/4 cup walnuts, ground
• Salt To Taste
  
  

Procedure:

Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground

Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).

Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.

Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.

Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.

Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.

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Chicken Chettinad

Ingrediants:

• 1kg Chicken
• 2 tsp Poppy seeds
• 1/2 Grated coconut
• 1 tsp Fennel seeds
• 1 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 6-8 no. Whole red chilies
• 1" stick Cinnamon
• 3 no. Green cardamom
• 2 no. Cloves
• 1/2 tsp Turmeric powder
• 1 no. Onion, large
• 2 tsp Ginger, chopped
• 2 tsp Garlic, chopped
• 1/2 Star anise
• 1 tsp Red chili powder
• 3 no. Tomatoes, medium
• 1 no. Lemon
• 10-12 no. Curry leaves
• Fresh coriander Garnish.
• 1/2 cup Oil
• Salt To Taste

Procedure:

Clean the chicken, remove the skin and cut into small pieces.

Chop the onions and tomatoes separately.

Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.

Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.

Add the tomatoes, red chili powder and turmeric powder and sauté.

Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.

Cover and cook till the chicken is done.

Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .

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Chicken & Ham Loaf

Ingrediants:

• 2 cup cooked and diced Chicken
• 1 Sandwich Loaf
• 5 tblsp Butter
• 2 chopped Onion (Pyaj)
• 200 gms thinly sliced Mushrooms (Goochi)
• 1 tsp chopped Parsley (Ajmod)
• 1 cup diced Ham
• 1/2 cup diced Bacon
• 1/4 tsp Thyme
• To taste Salt (Namak)
• To taste Pepper (Mirchi)
  

Procedure:

Cut a 1" slice off the of the loaf.

Pull out the soft bread from inside.

Use for making bread crumbs. Leave 1/2 " inner lining of bread to preserve this shape. Melt 4 tblsp of the butter.

Spread this on to the loaf inside and out. Replace the lid and place the loaf on baking tray.

Bake it for 10 minutes at 400 F. Let it cool. Cook the onions in the remaining butter.

Combine mushroom and cook for more 2 minutes. Mix in the parsley. Season with salt and pepper.

Combine together the bacon, ham and 3 tblsp of bread crumbs. Stir in thyme and season to taste.

Press half ham mixture well down into the loaf case. Cover with onion and mushroom mixture.

Place chicken on and cover it with the onion mixture and a layer of ham mixture.

Replace the lid. Wrap the loaf in foil. Bake it in oven at 375 f for 45 minutes. Cut into thick slices. Serve hot or cold.

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Barbecued Chicken

Ingrediants:

• 4 seeded and sliced Red chili (Lal Mirchi)
• 2 chopped Garlic cloves (Lasun)
• 5 small Onion (Pyaj)
• 2 tsp crushed Brown Sugar (Cheeni)
• 1/2 cup Coconut Cream (Nariyal Malai)
• 2 tsp Fish Sauce
• 1 tblsp Tamarind Water (Imli Ka Pani)
• 4 boneless Chicken Breast
• As required Basil Leaves (Tulsi)
• As required Coriander Leaves (Dhania Patta)
• As required Salt (Namak)

Procedure:

Grind chilies, garlic and onion to make a paste like mixture.

Combine sugar, coconut cream, fish sauce, tamarind water and salt.

Stir continuously.

Make cut 4 slashes in chicken breast.

Place chicken in a shallow dish.Pour over spice mixture.

Turn to coat.Cover dish.

Place it aside for 1 hour.

Place chicken on a piece of foil.

Grill chicken for about 4 minutes a side.

Bast occasionally till cooked thoroughly.

Garnish with basil or coriander leaves.

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Afghan Chicken

Ingrediants:

• 1/2 kg chicken breast
• 5 garlic cloves made into a paste
• 2 c curd
• 1 tsp black pepper, crushed (kali mirch)
• Salt to taste
• 2 tsp juice lemon.

Procedure:

Mix all the ingredients of the marinate together very well in a bowl.

Clean the chicken and remove it of any fat that is seen.

Now with a sharp knife, make random slits all over it.

Cover the chicken very well with the marinate mixture and keep in a tightly covered bowl to refrigerate.

You must refrigerate the chicken overnight before cooking.

Once this is done, you should remove the chicken from the marinate and grill for tem minutes on each side or till it cooked well.

Remember not to let the chicken char.

Sprinkle chat masala powder, lemon juice and serve hot.

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Tandoori Chicken

Ingrediants:

• whole chicken, skinned and halved lengthwise
• 1 Tbsp. finely chopped fresh ginger or 1 Tbsp. ginger powder
• 1 Tbsp. minced fresh garlic or 1 tsp.garlic powder
• 1 tsp. chopped mint leaves (optional)
• 3 Tbsp. vegetable or corn oil
• 2 Tbsp. distilled vinegar
• 2 Tbsp. plus 1 tsp. Spice 'n Flavor Tandoori Masala
• 1 cup plain yogurt or sour cream
• 1 Tbsp. chopped coriander (cilantro) leaves (optional)
• 1/2 lemon, cut into 4 wedges
• 1 onion, sliced into thin rings

Procedure:

With a sharp knife make several cuts on the breast, thigh and leg of each chicken half.

In a large bowl mix together ginger, garlic, mint, 2 Tbsp.
oil, vinegar and 2 Tbsp.

Spice 'n Flavor Tandoori Masala. Blend in yogurt or sour cream and salt to taste.

Immerse chicken in marinade and refrigerate, covered, 4 to 6 hours.
Preheat oven to 400 deg.

F., Lightly oil a baking tray and on it arrange chicken, breast sides up.

Cover chicken with aluminum foil and roast 20 mins.

In a small bowl mix together remaining 1 Tbsp.

oil and remaining 1 tsp.

Spice 'n Flavor Tandoori Masala.

Baste chicken with seasoned oil, reduce the heat to 300 deg.

F., and roast chicken, uncovered, 10 to 15 mins.more, or until tender.

Arrange chicken on a serving dish and garnish with coriander leaves, lemon wedges and onion rings.

Serve hot as appetizer, as a main course with salad, rice (steamed or pilaf), Indian
naan bread or pita bread, or boiled or steamed vegetables

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Mughal Chicken

Ingrediants:

• 3 lbs. skinless bone-in chicken pieces
• 1/2 cup vegetable, corn or olive oil
• 3 cups sliced onions
• 1/4 cup halved cashews (optional)
• 1/4 cup raisins
• 2 Tbsp. finely chopped fresh ginger or 1 Tbsp.ginger powder
• 2 Tbsp. minced fresh garlic or 1 Tbsp.garlic powder
• 3 fresh green cayenne or serrano chilies, slit lengthwise
• 2 tsp. salt
• 3 Tbsp Spice 'N Flavor Biriyani Masala
• 1 cup plain yogurt
• 1/2 cup chopped coriander (cilantro) leaves (optional)
• 1/4 cup chopped mint leaves
• 3 Tbsp. butter or ghee
• 3 cups basmati rice, washed and drained
• 1/2 tsp. saffron
• 1/4 cup hot milk or water ( if using saffron)
• 4 hard-boiled eggs, peeled and halved

Procedure:

Rub over chicken pieces 1 Tbsp. Spice 'N Flavor Biriyani Masala and refrigerate, covered, 1 hour.

In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and fry onions, stirring, until golden brown, 5 to 7 mins.

Remove onions with a slotted spoon and transfer to paper towels to drain.

In same oil fry cashews and raisins, stirring, until lightly browned, 3 to 4 mins., and transfer with slotted spoon to paper towels to drain.

In a bowl mix together remaining 2 Tbsp. Masala, 1/2 fried onions, 1/4 cup water, ginger, garlic and chilies.

In a large pan or pot (non-stick is ideal) heat 2 Tbsp. oil, saute mixture, stirring, until liquid has evaporated, about 3 mins.

Add chicken and 1 tsp. salt and saute, stirring, 5 mins. Add 1 cup water and simmer, covered, until chicken is tender, about 15 mins.

Stir in yogurt and 1 Tbsp. each of mint and coriander and simmer 5 mins. Add salt to taste and remove from heat.

In a medium pot (non-stick is ideal) melt butter or heat ghee over moderate heat.Add rice and 1 tsp. salt and saute, stirring, 3 mins.

Add 6 cups water to rice and bring to a boil. reduce heat and simmer, uncovered, 6 to 8 mins., or just until water is no longer visible on surface of rice.

Preheat oven to 300 F. Mix saffron with hot milk or water and sprinkle over rice.

Remove rice from heat and let stand, covered, 10 mins. to allow rice to steam. Fluff rice with a fork.

Fill a thick-bottomed large casserole dish with alternating layers of rice, remaining fried onions (reserving 1 Tbsp. for garnish), and chicken with gravy. Cover casserole tightly and bake 30 mins.

Garnish casserole with reserved fried onions, remaining mint, coriander, fried cashews, raisins, and eggs.

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Garlic Chicken

Ingrediants:

• 2 chicken breasts, cut into chunks
• 8 cloves garlic, crushed
• 1 tablespoon oyster sauce
• 1 tablespoon vinegar
• 1 tablespoon black soy
• 1 teaspoon salt
• 5 tablespoons oil
• 1 tablespoon sesame oil
• 1/2 cup water
  

Procedure:

Heat oil and fry garlic until brown, remove. In remaining oil fry chicken until cooked.

Add oyster sauce, vinegar, soy sauce, salt, water, garlic and sesame oil and simmer for 10 minutes

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Chicken Curry

Ingrediants:

• Chicken - 1 kg
• Coconuts - 2 nos
• Shallots(Kunjulli) - 250 gm
• Green Chillies - 100 gm
• Garlic - 50 gm
• Ginger - 50 gm
• Curry leaves - 25 gm
• Red chillies(Kollamulaku) - 15 gm
• Mustard seeds - 5 gm
• Fennel seeds(Perinjeerakam)-150 gm
• Coconut Oil - 50 ml
• Salt to taste

Procedure:

Grate the coconuts.

Peel the shallots and cut green chillies & ginger.

Heat little coconut oil in a wider pan.Add the grated coconut, ginger, garlic, shallots &

green chilli and fennel seeds.

Saute till slightly golden.

Put the above mixture into a grinder and make a fine paste.Clean, wash and cut chicken into curry cut pieces.

Heat some coconut oil in the pan.

Add mustard seeds followed by red chillies and chicken and sauté for some time.

Add the above paste and little water(make sure the gravy is not too watery).

Add salt and cook till the fat starts leaving from the sides of the urali & chicken pieces are tender.

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