Monday, August 17, 2009

Chicken hi chickens...

Simple chicken masala

A very simple chicken recipe. Mom used to make it since my childhood.

1. 300-500 gms boneless chicken
2. 1 cup hung curd
3. 1 lemon juice
4. 1tbs ginger paste
5. 1tbsp garlic paste
6. 3-4 onion paste
7. 2-3 tomato paste
8. 2 tbs chicken masala
9. 1tbs of cashew nut paste
10. 2tbs red chilly powder
11. Salt to taste
12. 1 tsp Tumeric powder
1. Mix 1tsp chilly powder, curd,lemon juice, chicken pieces, turmeric powder, 1-2 tsp ginger paste, 1-2 tsp garlic paste, salt together.
2. Keep the mixture in refrigerator for 30-45 mins
3. Now keep a vessel on heat and add to it 5-7 tbs of oil
4. After the oil is heated add to it the onion and tomato paste
5. Stir and after 3-5 mins add remaining ginger garlic paste to it
6. Now when the paste is cooked i.e oil starts coming out and is visible add remaining turmeric, red chilly powder and chicken masala.
7. Stir well. After 2-4 mins add the marinated chicken pieces to it.
8. Stir for3-5 mins till the pieces turn a bit brown
9. Add sufficiant quantity of water and cashew paste so that the curry is thick
10. Add salt to it. And cook covered for another 15-20 mins till cooked on medium flame.
11. And ur chicken masala is ready to eat.
1. You can either fry or keep the marinated chicken pieces in oven. and then put in curry
2. dont over cook chicken
3. Make sure u cook the chicken on low flame so that chicken cooks properly and becomes soft

chicken manchurian

This is a very simple recipe i found on net. I tried it and found it amazingly good and delicious. Hope you try and like it.

1. Chicken cut into 0.75"X0.75" pieces(Boneless)
2. 1.5 tbsp corn flour
3. 250 gms chicken cut into 1inch square pieces
4. 1.5 tbsp corn flour
5. 1 beaten egg
6. 1.5 tbsp all purpose flour
7. to taste salt
8. to tast black pepper
9. 2 tbsp cooking oil
10. 2 tbsp, crushed ginger
11. 2 tbsp, crushed garlic
12. 2 tbsp, crushed Green chilly
13. 1 cup chicken stalk
14. 1 tbsp soya sauce
15. 1/4 tsp salt
16. 1/4 tsp black pepper
17. 1/4 tsp sugar
18. 1/4 tsp ajinomoto
19. 2 tbsp cornflour, dissolved in 1/4 cup water
1. Mix Corn flour, flour, salt and pepper with the beaten egg to make the batter.
2. Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside.
3. For the Manchurian sauce, heat oil in a pan. Lightly Fry garlic and ginger till they just change color.
4. Add green chilies and cilantro leaves. Fry for a minute.
5. Reduce heat, add chicken stock, Soya sauce, salt, sugar, pepper and ajinomoto. Cook for 5 minutes.
6. Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. Serve hot.

Simple chicken pasta

Found this recipe on orkut. Found it simple and easy. Dont know if its authentic pasta recipe or not, but who cares till it tastes great. keep smiling

1. Angel hair pasta
2. 1 cup chopped onion
3. 1-1/2 tsp chopped garlic
4. 1-1/2 cups minced chicken
5. Olive oil(preferred)
6. 3/4th Chopped capsicum
7. Mixed Italian herbs(thyme, oregano, parsley)
8. salt
9. black pepper
1. Take large quantity of water in a large vessel, bring it to boil
2. Add salt and 1tbsp of oil to the water
3. Put the pasta in the boiling water
4. Stir and let cook for 8 mins or till done
5. Now in a pan add olive oil and heat it
6. Add chopped onion and fry till soft
7. Now add garlic to onion
8. When slightly fried add minced chicken to it
9. Saute for a while and capsicum to it
10. Add salt, pepper
11. cook until the chicken is cooked
12. Now drain the water and retain the pasta
13. Pour the pasta into the onion, capsicum,chicken mixture
14. Add to it sufficient quantity of water so that the pasta wont be dry and too thin
15. add the Italian herbs, pepper and salt if needed
1. It is very important that you use a large quantity of water otherwise the pasta becomes sticky
2. Do not rinse the pasta under cold water
3. Dont over cook the pasta.

Chicken Enchiladas (mexican )
2 large onions, roughly chopped
2 large garlic cloves
1 kilogram tomatoes, roughly chopped
4 - green chilies, sliced
1\2 teaspoon chili powder, optional
1\2 tablespoons salt
4 cups water
1 medium bell pepper, seeded and chopped
1\2 teaspoon oregano
3 cups chicken cooked
1 1\2 cups sour cream
- - oil for frying
12 6 inches corn tortillas
3 cups cheddar cheese, grated
How to Cook:
1. To prepare enchilada sauce, Combine 1 onion, garlic, tomatoes, green chilies, chili powder, salt and water in a medium heavy skillet. Bring to boil and simmer for 20-25 minutes. Pur?e the tomato mixture in a blender until, it is smooth. Force the puree through a sieve in a large bowl, pressing hard onto the solid with the back of a spoon. Season the sauce with salt and pepper to taste. The sauce can be prepared 2-3 weeks in advance and kept covered and chilled. Make about 3 1\2 cups.
2. Heat 2 tablespoons of oil in medium skillet. Add remaining onion, bell pepper, oregano and saut? until the vegetables are soft, about 5 minutes. Add salt and pepper to taste, stir once and remove from heat. Keep aside to cool. Mix onion mixture, cooked chicken and sour cream in a large bowl.
3. Heat oil in small frying pan over medium-high heat until it is very hot but not smoking. Fry one tortilla at a time in hot oil for 10-15 seconds, or until soft but not crisp. Using tongs, transfer tortilla to paper towels to drain. Repeat with remaining tortillas. 4. Lightly oil a 3-quart baking dish. Spoon 1/2 cup of enchilada sauce into the baking dish. Place about 1/2 cup chicken mixture in center of each tortilla. Spoon 2 generous tablespoons of cheese atop of chicken. Roll up each tortilla, enclosing filling and arrange them seam side down in prepared dish. Pour about 1 cup sauce over enchiladas. Sprinkle with remaining cheese.
5. Preheat oven to 350?F and bake enchiladas for 15-20 minutes, or until the cheese is bubbly. Garnish with coriander leaves and sliced olives, if desire
Paper wrapped chicken
Paper Wrapped Chicken

chicken pieces cooked in paper envelops
450 grams chicken breasts, boneless
3 - mushrooms, Chinese dried
. Marinade : -
2 tablespoons soy sauce
2 tablespoons oyster sauce or soy sauce
1 teaspoon ginger (crushed)
1 tablespoon peanut oil
3 teaspoon sugar
3 - onions spring
. - Wax paper or parchment
. - oil for deep frying

How to Cook:
1. Cut chicken breast into 2 1/2 inches long and 1 inch wide strips. Soak mushroom in warm water for 15 minutes. Then slice them thinly.
2. In a bowl mix together the marinade ingredients. Add chicken, mushroom and spring onions, mix well to coat the chicken with marinade. Keep aside for about one hour.
3. To wrap chicken, Cut the paper in 4 inch squares. paper is normally wrapped like envelope. Place each square with lower corner pointing towards you. Grease paper with a little oil.
4. Place 2 slices of chicken, 1 slice of mushroom, and 2 slices of green onion in the center. Fold up the lower corner to cover the chicken. Fold this corner once more. Then fold the left and right corner, so that one is overlapping the other, envelope style. Finally, fold the top corner down, like an envelope flap, and tuck its end securely.
5. Heat oil in a wok for deep-frying and fry the paper wrapped chicken over high heat until chicken is cooked through, about 4 minutes. Drain on paper towels.
6. Serve paper wrapped chicken in a large platter, garnished with spring onions, if desired.

This recipe serves 6 people

Sweet Chicken Wings with Oyster Sauce


1/2 kg Chicken wings
1/4 cup oyster sauce or soy sauce
1 tablespoon soy sauce
1.25 cups chicken stock
. Pinch salt
1 teaspoon ginger fresh, peeled
. Pinch black pepper
1 teaspoon salt, coarse

How to Cook:
1.Wash the chicken wings and put in a pan with enough cold water just to cover the wings. Bring to boil, cover and simmer for 3 minutes. Drain.
2. Put the chicken wings back into a clean pan, Add the oyster sauce, soy sauce, chicken stock, salt and sugar. 3. Bring gently to the boil and simmer for 10 minutes.
4. Chop the ginger very finely, add the salt and pepper. Sprinkle over the chicken and serve.

Chicken korma...
1.4kg/3lb whole chicken, cut into pieces
150g/5¼oz ghee or clarified butter
2 large onions, peeled and sliced
1 tsp chilli powder
4 tsp onion powder
1 tsp coriander seeds
2 tbsp cinnamon powder
½ tsp dried ground ginger
10 black peppercorns
5 cloves
6 cardamom pods, ground
2 garlic cloves, peeled and crushed
1 tsp salt
300ml/10½fl oz natural yoghurt
3 bay leaves
300ml/10½fl oz chicken stock or water
1 lemon, juice only

1. Melt the ghee or clarified butter in a large pan and fry the onions until golden brown.
2. Remove from the pan with a slotted spoon and put to one side.
3. Add all the spices and the garlic to the pan and fry until brown, then throw in the chicken and salt and cook until browned.
4. Add the yoghurt, bay leaves and stock or water and return the fried onions to the pan.
5. Bring to the boil, reduce the heat, cover with a tight-fitting lid and simmer for one and a half to two hours, until the chicken is tender.
6. Remove the pan from the heat, pour in the lemon juice and mix well.
7. Remove the bay leaves and serve with plain boiled rice.
Easy Chicken and Pasta
Low Calorie Recipe

1/2 teaspoon olive oil
1 pound ground chicken breast, skinless, cooked
1/2 cup onions - chopped
1/2 cup red and green bell peppers, chopped
10 -3/4 ounce low-fat cream of mushroom soup
1/2 cup water
1cup twist pasta, cooked
1-1/2 cup frozen mixed vegetables, thawed

This recipe serves 4.

In a skillet, heat oil over low heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in soup, water, pasta, and mixed vegetables. Cover and cook over low heat for 5 minutes.

Nutrition information per serving:
Calories: 288
Fat: 3g
Calories from fat: 10 percent
Protein: 31g
Carbohydrate: 28mg
Cholesterol: 66mg

Butter Chicken

1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup fresh heavy cream


* To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
* Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
* Preheat oven to 400 degrees F (200 degrees C).
* 4 Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
* 5 To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
* 6 Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Butter Chicken 2

1 Quantity Chicken Tikka prepared
100 grams Unsalted Butter
100 grams Ground Cashew nut
200 milliliters Milk
5 tablespoons Tomato Puree
1/2 teaspoon Garlic Ginger Paste
1 teaspoon Garam Masala
1 teaspoon Red Chilli Powder (or according to taste)


Melt the butter in a heavy-based pan. Add the ground cashew nut and fry gently over a low heat. Add the Milk, Tomato Puree, Garlic Ginger Paste, Garam Masala, and Chilli Powder. Turn the heat to medium. Once the contents reach boiling point, add the previously prepared Chicken Tikka, lower the heat and simmer for 10 minutes until the Chicken is heated through. Note: More milk can be added if required.

] Butter Chicken3

1/4 pint Yogurt, plain
1 teaspoon Ginger, crushed
1 teaspoon Salt
1/4 teaspoon Red food coloring
3 pounds Chicken, skinless; cut in pieces
2 ounces Butter
1 Cinnamon stick -- 1 inch
6 cloves
6 Green cardamoms
1 Bay leaf
1/4 pint Sour cream
1/4 teaspoon Saffron; crushed
1/4 pint Cream
Salt; to taste
2 teaspoons Almonds, ground
1/4 teaspoon Cornstarch
1 tablespoon Water


Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.

Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for 5-6 minutes.

Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken. Let it thicken. Cover and simmer for 3-4 minutes. Remove from heat.

Serving Ideas: Nan makes a pleasant accompaniment to this dish.

Chicken Bharta....

1 Whole Chicken cut into tiny pieces
1 finely chopped large Onion
1 chopped small Tomato
2 hard-boiled Eggs, thinly sliced
bunch of chopped Fresh Coriander
½ tsp. Garam Masala Powder
½ tsp. Red Chilli Powder
1 ½ tbsp. Coriander Powder
2 tbsp. Tandoori Masala
½ tsp. Fenugreek Seeds (roasted & coarsely ground)
½ tsp. Turmeric Powder
Salt to taste
1 tsp. Ginger Paste
2tsp. Vinegar
2 tsp. Cooking Oil


Mix salt and 1 tsp. of vinegar to the chicken, and set aside for 10-15 minutes.
In a pot, heat some water, add the chicken, a cube of Chicken stock, 2 tsp. of vinegar, turmeric powder, red chilli powder, and coriander powder and boil for sometime until the chicken is tender.
Let the steam cool off. Drain the excess water and preserve it as a stock.
In another pan, fry the ginger, onion, and tomato in oil for 5-10 minutes.
Add the boiled chicken, coriander powder, garam masala powder and tandoori masala and fry until the oil is released.
Add the preserved stock and stir and let it boil until it gets a gravy-like consistency.
Add the egg-yolk and mash it in. Boil some more until a thick curry is produced.
Garnish with Fenugreek powder and chopped coriander.
Decorate with egg whites slices.

Bourbon-Peach Glazed Chicken...
Chicken Ingredients:
1 (3 1/2 to 4-pound) whole frying chicken

Glaze Ingredients:
1/2 cup peach preserves
2 tablespoons butter or margarine
2 tablespoons bourbon or orange juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Heat oven to 375°F.
Place chicken, breast-side up, on rack in roasting pan.
Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted. Reserve 1/4 cup.
Spoon remaining glaze over chicken. Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown. (If necessary, add water to basting juices to prevent burning.)
Loosely cover chicken with aluminum foil. Continue baking, basting occasionally, until chicken is no longer pink (30 to 45 minutes).
Skim fat from pan juices. Combine pan juices with reserved glaze in 1-quart saucepan. Cook over medium-high heat until mixture comes to a boil (1 to 2 minutes). Serve with chicken.
Makes 4 servings.

Nutrition Facts (1 serving): Calories: 470, Fat: 17g, Cholesterol: 155mg, Sodium: 470mg, Carbohydrates: 26g, Dietary Fiber: 0g, Protein: 45g

Kentucky Fried Chicken
2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG (Accent)OPTIONAL

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial)
Finally plunge them in the flour-spices mixture (above)

Heat oven to 350 degrees
Place chicken in a tray and cover with foil (shiny side out)
Cook 40 minutes.
Remove the foil then cook for another 40 minutes
Baste lightly with oil 5 minutes before the end
Let stand 5 minutes and serve. {msg is momosodium glucomate = ajinomoto or chinese salt}

Cornflakes Chicken
4 chicken breasts
1 cup breadcrumbs
2 cups corn flakes, crushed
1/2 cup Italian dressing

mix bread crumbs and cornflakes together.
dip chicken into dressing and then into dry mix.
bake at 350 for 30 minutes.
homemade italian dressing
3 tablespoons vinegar
1 teaspoon salt
2 cloves garlic, smashed
2 tablespoons minced onions
3/4 teaspoon coarse black pepper
2 tablespoons HP steak sauce
3/4 cup light vegetable oil (or olive oil if you prefer)
Combine all ingredients except oil in a blender or food processor fitted with a steel blade.
Continue processing as you slowly pour in the oil.
Process until smooth.
Continue processing for 30 seconds or until the dressing is fully combined and thickened.
Keep in a covered container in the refrigerator until needed.
Remove from refrigerator 1/2 hour before serving and re-blend if necessary.
Persimmon Cookies
1 Cup fresh Persimmon Pulp
1 Cup Chopped Nuts
1 Cup Raisins
1 Cup Sugar
½ Cup Butter
1 Egg
1 Teaspoon Baking Soda (dissolved in pulp)
2 Cups flour
½ Teaspoon each: cloves, cinnamon and nutmeg.
Cream the butter and sugar.
Add nuts and raisins to flour.
Combine butter/sugar w/ nuts/raisins and flour
Beat egg and add to pulp.
Mix well.
Drop from teaspoons onto greased baking sheets.
Bake in 350’ pre-heated oven until cookies spring back when touched.
Cool on cookie rack.

Aachari (Pickled Style) Mutton/Chicken

A very interesting and easy to make delicious recipe. Must be eaten with plain steamed rice. Hope you guys will try it.

1. 4 tbsp Mustard Oil (you can be a bit more liberal)
2. 1 1/2 tbsp Saunth powder ( dried ginger powder)
3. 2 Tbsp Saunf Powder (fennel seep powder)
4. 2 tbsp Kashmiri Red chilly powder
5. 2 tbsp Black cardamom Powder
6. 1 tbsp Asafoedita (Hing)
7. 1 Tomato Diced
8. Salt to Taste
1. In a pressure cooker put the Mustard oil and heat.
2. After that take cooker off the heat and add to it the saunth powder, saunf powder, black cardamom powder, asafoedita. Keep on heat again and put in the mutton or chicken pieces and stir for 10 mins or so.
3. After that add to it half the amount of tomato and place the lid with weight. Wait for two whistles and then turn off the gas. Let the pressure fall
4. Now take out the lid and add to it kashmari red Chilly powder, salt and remaining tomato. Stir for another 5-10 minutes till the mutton or chicken dries up.
5. Your Aachari (Pickled Style) Mutton/Chicken is ready to eat with steamed rice.
1. Dont over cook chicken/mutton in the pressure cooker it should be half cooked that time
2. Dont add water just sprinkle a bit before putting on the lid of pressure cooker.

Chicken Spring roll

Hi guys i saw this recipe on TV. i love spring rolls so made them accordingly and they turned out great. Hope u try it


Cover (chapati/roti/Dosa whatever u wanna call it):
1. 1 Cup maida (all purpose flour)
2. 1 Egg
3. Water (approx 1 Cup)
4. Salt
1. 1 Cup shredded chicken
2. 1 Cup cabbage
3. 1 Cup carrot
4. 1 Cup onions
5. 1 Cup of capsicum
6. 1 tbs finely chopped ginger
7. Green chilly chopped
8. 1tbsp Soya sauce
9. 1 tbsp Red chilly sauce
10. oil for frying
11. Salt
1. First Mix maida, egg together.
2. Add salt to it. Add water to make a thick consistancy so that the batter will free flowing
3. Heat a pan and pour some batter so that a 6" roti/chapati can be made out of it
4. Cook it from one side till it comes out
5. Prepare Rotis first and keep aside
6. Now in a vessel heat oil. Keep the flame on high throught
7. Add to it onion and garlic
8. Now add to it all the vegetables and chicken
9. Add the sauces and salt
10. Stir for 3-5 mins. Make sure that vegetables are crispy and not cooked
11. Now take one chapati/roti/dosa, paste some batter along edges so that it sticks together.
12. Now add filling on the side which is cooked
13. Roll it to give it form of spring roll.
14. Now fry the roll in oil
15. Your chicken spring roll are ready to eat.
16. Serve hot with sauce
1. Dont overcook the vegetables.
2. Make sure the flame is on high while adding and cooking vegetables
3. Dont cook chapatis/rotis/dosas on both sides

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