special chicken

Special SATRANGI CHICKEN

INGREDIENTS
1/2 Kg Boneless Chicken julienned
1 large Capsicum julienned
1 Tbsp or 6 No. Black Olives stoned & sliced thinly
2 Tbsp or 12 No. Green Olives, stoned & sliced thinly
200g Cottage Cheese, cubed
4 Tbsp Oil
1 tbsp cashew nuts
4 Tbsp Butter
1 Tbsp Green Chilies Paste, heaped
1 Tbsp Ginger Garlic Paste, heaped
1 Tsp Salt, leveled
1 Tsp Crushed Black Pepper, heaped
4 Tbsp Yoghurt, whipped
6 Tbsp Cream, whipped (150 ml or 3/4th of a packet)

METHOD
Heat Oil & Butter together, Sauté Ginger Garlic Paste, Add Chicken
Stir fry for 5 minutes till its color changes to white (cooked state), Season with salt, crushed black pepper, green chilies paste, Mix. Add Yoghurt with cashew nuts paste and Mix. Cover & cook for 15 minutes. Add Capsicum, Stir fry then Add Black & Green olives, Cottage Cheese Cubes and Cream Mix and Remove from flame, Dish out.

Chicken Steaks With Rice

Ingredients For Chicken Steaks:
Boneless chicken 2 breast pieces
Salt for taste
Tikka powder 2 tsp
Chilli powder 1 tsp
Mustard powder 1 tsp
Wocestershire sauce 1 tsp
Lemon 1 in no
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Oil 1 tsp
For salad:
Carrot 1 in no
Cucumber 1 in no
Cabbage in small quantity
Steak sauce 1 tsp
Chilli sauce 1 tsp
Mustard paste 1 tsp
Vinegar half tsp
Stirr all these vegetables in the sauce and then have it steaks
Method:
Put the chicken in a bowl n merinate it with all the ingredients for 1 hour and then grill it at grill pan until it becomes ready. Put it out in a dish containing french fries and put some cheese on steak if u like.Enjoy it with salad and steak sauce and if you like to take it with rice then recipe for rice is below.
Rice:
Take some oil in a pan and fry cumin seeds(zeera) in it. Add some salt in it then add water in it and boil it. Add rice in it and cook it.
If u like steaks with rice then take it otherwise enjoy it separately. I hope u will enjoy it

Garlic Chicken with Orzo Noodles

Ingredients :

1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping

Directions:

Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

crisp roast chicken

Ingredients:

• 2kg free-range chicken

• 1 lemon, quartered

• 1 bunch thyme

• 50g butter, melted

• 2 tablespoons olive oil

• 675g chat potatoes

• steamed carrots and peas, to serve
Method:
1. Preheat oven to 220°C. Remove excess fat from chicken cavity. Wipe chicken inside and out with paper towels (see tip). Select a roasting pan with sides 4cm high.

2. Place lemon and thyme in chicken cavity. Tie chicken legs together with un waxed string and tuck neck flap and wings underneath. Combine butter and oil in a small bowl. Brush over both sides chicken. Place, breast side down, on a greased roasting rack in pan. Roast for 35 minutes.

3. Meanwhile, place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until almost tender. Drain. Return potatoes to saucepan. Cover to keep warm. Remove chicken from oven. Turn over and baste with butter mixture. Arrange potatoes around chicken. Brush with butter mixture.

4. Roast both for a further 37 minutes or until juices run clear when chicken thigh pierced with a skewer. Cover and stand for 15 minutes to rest. Carve chicken and serve with potatoes and steamed vegetables.

Chicken and cheese panini

Ingredients
Whole wheat bread: 2 slices
Chicken: ½ cup boiled or grilled
Mozzarella cheese: 2 thick slice
Iceberg lettuce: 1-2 layers
Hot sauce: to taste
Ketchup: ½ tsp
Black pepper: ¼ tsp
Salt: to taste
Butter: to grill the sandwich


Method
On a slice of bread put mozzarella cheese, layer of chicken, lettuce, hot sauce, ketchup, black pepper, salt and second layer of mozzarella cheese.
Put butter on the outside of the bread.
Place on the Panini grill and grill until the grill marks appear on the bread.

For stove top:
Place the sandwich on non stick pan with butter. Put something heavy on the sandwich so that all the ingredients really mingle. Grill both side for about 4 minutes.

Adobo Spicy Chicken

Adobo Spicy Chicken

Ingredients

Chicken breast ½ kg
Tomato 1
Bay leaf 1
Chicken cubes 1
Green chilies 3
Dry Kashmiri chilies 3 – 4
Cloves 4 – 5
Garlic 3 – 4 cloves
Whole black pepper 1 tsp
Cinnamon 1 piece
Oregano ½ tsp
Thyme ½ tsp
Vinegar 3 tbsp
Whole cumin seeds ½ tsp
Oil 3 – 4 tbsp
Salt to taste
Aluminum foil as required

Method

• Cut each chicken breast into two, flatten with hammer.
• Boil 3 – 4 dry Kashmiri red chilies, put boiled chilies in blender with 3 green chilies, ½ tsp thyme, ½ tsp oregano, 3 – 4 cloves of garlic, 1 tomato, 1 chicken cube and 3 tbsp vinegar.
• Blend well till smooth paste is formed. Add a little water if required.
• Grind together 1 tsp whole black pepper, 1 cinnamon stick, 4 – 5 cloves, ½ tsp cumin seeds and 1 bay leaf. Grind finely and add to the tomatoes chilies mixture. Also add salt to taste and mix well.
• Marinate chicken with prepared marination very well.

• Now fry in a grill pan with a little oil till golden brown from both sides.
• Now wrap chicken in aluminum foil and bake in a preheated oven on 200 degrees for 8 – 10 minutes.
• Serve with bread or boiled rice.

Saffron Chicken

Ingredients :

1.5 kg chicken

3 tablespoons ghee

1 large onion, chopped finely

3 cloves garlic, chopped finely

1 1/2 teaspoons fresh ginger, grated finely

3 fresh red chilies, seeded and sliced

1/4 teaspoon saffron strands

1/2 teaspoon ground cardamom

1 1/2 teaspoons salt

Method :

Cut the chicken into small bite-size serving pieces. Heat a heavy saucepan with ghee and gently fry the garlic, onion, ginger and chilies until the onion is soft and golden brown. Stir consistently. Pound saffron with mortar and pestle and dissolve in a tablespoon of very hot water. Add to pan with cardamom and stir well, then add chicken. Increase heat and turn chicken pieces for 4 to 5 minutes until each piece of chicken is golden and coated with the saffron mixture. Add salt, cover and cook over moderate heat for 10 minutes or until chicken is tender. Uncover pan and continue cooking until almost all the liquid evaporates. Serve with parathas or steamed white ice.

Skewered Barbeu Chicken

Ingredients :

500 g chicken breast

2 clove garlic, sliced

2 teaspoons fresh ginger, chopped finely

2 tablespoons lemon juice

1 medium onion, chopped roughly

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon garam masala

3 tablespoons yogurt

2 tablespoons chopeed fresh cilantro

1 teaspoon salt

Method :

Wash the chicken and pat dry with paper towel. Remove the chicken skin and bone it. Cut he chicken meat into bite-size pieces. Use a food processor to blend the onion, ginger, and garlic until smooth. Add some lemon juice if necessary. Mix with the ground spices, yogurt and salt, Marinate the chicken in this mixture for at least 2 hours at room temperature. Thread chicken on bamboo skewers and cook over glowing coals or under a preheated griller until cooked through. Serve with onion and tomato sambal and puris or chapatis.

Chicken and Yogurt

Ingredients :

1 kg roasting chicken

4 cloves garlic, peeled

1 onion, chopped roughly

1 teaspoon fresh ginger, chopped finely

1/2 cup fresh cilantro

1 1/2 tablespoons ghee

1 teaspoon turmeric, ground

1 1/2 teaspoons garam masala

1 1/2 teaspoons salt

1 teaspoon chili powder

1/2 cup yogurt

2 ripe tomatoes, diced

Extra chopped mint

Method :

Cut the chicken into bite-size pieces. Use a food processor to blend the onion, ginger, garlic, fresh cilantro into a smooth puree. Heat a wok with oil and fry the blended mixture, stirring for about 5 minutes. Add in the garam masala, turmeric, salt and chili powder and fry for another minute. Stir in the yogurt and tomatoes, and continue to fry until the liquid drieds up and the gravy thickened. Add the chicken pieces, turning to coat with the spice mixture on all sides. Turn heat low, cover tightly and cook until the chicken is tender. If the liquid from the chicken has not evaporated by the time the chicken is cooked, uncover and raise the heat to dry off the excess, stirring to avoid burning. Before serving hot with rice, garnish with chopped herbs.

Chicken Yogurt

Ingredients

1 Kg. chicken
6-7 tbs. yogurt
2 tsp ginger (Adrak) paste
2 tsp garlic (Lehsan) paste
½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
½ tsp. garam masala powder
2-3 tbs. oil
2 lemon

Instructions

Mix all the spices together, coat the chicken pieces and leave to marinate for a few hours (3-4 at least).
Heat oil in pot. Add chicken and cook on high heat to dry water.
IT CAN ALSO BE BAKED IN AN OVEN AT 400*F
Serve with salad and naan.
Serving: 2 to 3 persons

Chicken tikka Chatpata

Ingredients

2 chickens breasts (skinless) 4 pcs.
1 tsp ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
1 tsp salt
1 tbs. chili (Lal Mirch) powder
½ cup Lime juice
¼ cup water
3 tbs. oil
½ tsp. garam masala

Instructions

Mix all the ingredients together except for the chicken to make the marinade.
With a sharp knife make 4-5 deep cuts in the chicken breast width wise. Marinate the chicken in the mixture overnight.
Before you cook the chicken, sprinkle ¼ tsp. of red chili powder evenly over each piece.
Grill it on a BBQ or broil it in an oven for 35 minutes.
Serve with fresh lime.
WARNING: This is a VERY HOT recipe that I came up with, but it’s absolutely DELICIOUS! (If you don't pass out)
Serving: 3 to 4 persons

Chicken Shaslick

Ingredients

1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Instructions

Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons

Chicken Makhani

Ingredients

a)
4 -5 chicken breasts (skinned, cleaned, cubed)
1 tsp. chili (Lal Mirch) powder
1 tsp. lemon juice
1 tsp. butter
salt

b)
Marinade:

2 tbs. yogurt
1 tbs. ginger (Adrak) finely crushed or paste
1 tbs. crushed garlic (Lehsan)
1 tsp red chili (Lal Mirch) powder
1 tsp mustard oil (or ½ tsp crushed Rai)
1 tsp lemon juice
1 tsp garam masala
1 tsp. salt

c)
Makhani sauce:
½ tsp garam masala
2 tsp sugar
½ tsp chili (Lal Mirch) powder
400 g. tomato puree
1 tsp crushed ginger (Adrak)
1 tsp crushed garlic (Lehsan)
100 ml crème
1/2 tsp fenugreek (Methi) Leaves
500 grm. butter
2 green chilies
¼ tsp. salt

Instructions

a)
1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.



b)
1. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade Drain excess whey).
2. Mix chili powder, salt, Garlic (Lehsan), Ginger (Adrak), lemon, garam masala, and Rai.
3. Combine spices and yogurt.
4. Marinate chicken. Make sure to coat thoroughly, if short make more marinade. Chill chicken 3-4 hours.
5. Skew chicken. Cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked thoroughly and a bit toasted.
c)
1. Heat butter in med. sized pan. Add garam masala. Wait till crackles. Add Ginger (Adrak), Garlic (Lehsan), and 2 green chilies. Cook 2 min. adds tomato puree, chili powder, garam masala, salt, 1 cup water. Boil, reduce heat, simmer 10 min. add sugar & Fenugreek (Methi)) leaves

2. Add chicken. Simmer 5 min. add crème.
Serving: 5 persons

Chicken Jalfraizi

Ingredients

1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil

Instructions

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

Chicken in Tomato Sauce

Ingredients

½ kg. chicken
3-4 tomatoes-chopped
1 onion-chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
1 tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp ginger (Adrak) paste

Instructions

In a pot add chicken, garlic, ginger and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the black pepper, stir and remove from heat.

Serve with rice.

Serving: 4

Chicken Curry

Ingredients

½ kg chicken
100 ml onion paste
50 ml. yogurt
1 tsp. coriander (Dhaniya) powder
3 to 4 tsp salt (to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp chili (Lal Mirch) powder
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
100 ml. oil
1 to 1½ tsp. salt (as per taste)
100 ml. tomato - ground
1-2 green chilies -chopped
1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
2 green cardamom (Chhoti Ilaichi) seeds,
1 small stick cinnamon (Dalchini)
10 black pepper (Kali Mirch)
6-8 cloves (Laung)
¼ tsp. cumin seeds (Zeera)

Garnish

2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

Instructions

Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
Serve with naan or boiled rice.
Serving: 3 to 4 persons.

Qorma

Ingredients

1 Kg mutton or chicken
4 black cardamom (Bari Ilaichi) seeds
18 green cardamom (Chhoti Ilaichi)
24 cloves (Laung)
24 whole black pepper (Kali Mirch)
8 tsp. coriander (Dhaniya) powder
250 grm. onion
1 to 1½ tsp. salt (according to taste)
1 ½ tbs. garlic (Lehsan) paste
1 tbs. ginger (Adrak) paste
250 grm. yogurt
1½ to 2 tsp. chili (Lal Mirch) powder
250 grm. ghee or oil.
1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder
1 tbs. of Kewra
1 tsp. sugar

Instructions

Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown.
Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.
Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.
Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (Jaiphal) and Mace (Javitri), Kewra and sugar. Leave on very low heat (dum) for two minutes.
Serve hot with naan.
Serving: Adequate for 6 to 8 persons.

Chicken Chaat

Ingredients

1 boneless chicken breast
1 tsp. salt or according to taste
2-3 cloves of garlic (Lehsan)-chopped
2 tbs. cooking oil
1½ tsp. coriander (Dhaniya) powder
¼ tsp turmeric (haldi) powder
¼-1/2 tsp chili (Lal Mirch) powder
1 ½ tbs. lemon juice
A few fresh coriander (Dhaniya) leaves chopped for garnish

Instructions

Wash the chicken meat and cut into 1-inch pieces. Heat the oil in a frying pan and add the garlic and salt. Fry the garlic till it is light brown. Add the chicken pieces and fry for 5-6 minutes stirring constantly. Then add the dhaniya powder, haldi and chili powder. Fry for another 3-4 minutes stirring frequently and check to see if the chicken has become tender.
Remove from heat. Add the lemon juice and garnish with fresh chopped dhaniya leaves.

Serving: 2-3 persons

Chicken Karahi

Ingredients

½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste

Instructions

Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons