CHICKEN NOODLES

                                                  
     
Ingredients:

Noodles (cooked with some salt and drain off the water) Onion - 2 nos Capsicum - 1 no Carrot - 1/2 of one (cut into pieces) Beans - 6 nos (cut into pieces) Peas - 1/4 cup Chicken pieces - 1/4 cup Chicken stock - 1 cube Soya sauce - 2 tsp Eggs - 2 nos Pepper powder - 1/2 tsp Coriander leaves - A few (chopped)

How to prepare chicken noodles:

1)Heat oil in a pan. 2)Saute onion, capsicum and vegetables for 1 min. 3)Add chicken stock and soya sauce and saute again for 1 min. 4)Add boiled noodles and mix well. 5)Heat oil in another pan. 6)Add eggs, pepper powder and salt and mix well to get scrambled eggs. 7)Add the above shredded eggs to the noodles and mix well. 8)Add coriander leaves and mix well again.

CHICKEN FRIED STEAK

                                                


  Ingredients:

• 1 (2 1/2 to 3 pound) round steak
  1 (5 ounce) can evaporated milk
  2 Tablespoons green Tabasco sauce
  1/2 teaspoon salt
  2 cups all-purpose flour, divided
  2 teaspoons paprika
  3/4 teaspoon garlic powder
  1 teaspoon each salt and cracked pepper
  Vegetable oil

 How to prepare chicken fried steak:


1. Trim steak and pound, if needed, to 1/2-inch thick; cut into 6 to 8 pieces.
2. Combine milk, Tabasco sauce and salt in a bowl.
3. Measure 1 cup of flour into a bowl. Combine remaining flour, paprika, garlic powder, salt and pepper in another bowl.
4. Dip steak into flour, into milk mixture, and then into seasoned flour. Set aside until all meat is coated.
5. Heat 1 or 2 inches of oil in a heavy fry pan. Fry meat until both sides are golden brown, about 2 minutes per side.
6. Drain on paper towels. Serve with cream gravy, mashed potatoes and biscuits.
Cream Gravy:
1. Pour off all but 6 tablespoons of fat from fry pan; add 6 tablespoons flour into pan (use any leftover seasoned flour) and blend well.
2. Gradually stir in 2 1/2 cups of milk. Cook and stir over medium heat until thickened. Season with salt and pepper. Cover steak with gravy when served.

CHICKEN BURGER

                                                                  

Ingredients:
• 2 Onion, (1 chopped and 1 sliced) • 2 tsp Minced Garlic • 1 Red Bell Pepper, chopped • 1 cup Fresh Sliced Mushrooms • 1 Tomato, seeded and chopped • 2 Carrots, chopped • 2 pounds Ground Chicken • 1 Egg • 1/2 cup Fresh Bread Crumbs • 1 tbsp Old Bay Seasoning • Salt to taste • Black pepper to taste
How to make Chicken Burger:
• Firstly, pre heat the outdoor grill at about medium heat and lightly oil the grate. • In a pan, spray some cooking oil and put it to medium heat. Add onion and garlic and sauté the mixture until it turns golden yellow. • Add the bell pepper, mushrooms, tomatoes and carrots. Set aside and allow all vegetables to cool completely. • Now, in a large bowl, combine chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into patties. • Put the patties onto the grate and grill for about 5 to 6 minutes per side. • Roast the buns on their inner side and put one patty on each of the bun base. Toss it up with onion slices and serve!!

CHICKEN SIZZLER

    

    

    Ingredients

• 2 chicken breasts
• 3 tbsp vegetable oil
• 225 g basmati rice, rinsed
• 225 g minced lamb
• 2 onions, chopped
• 1 aubergine
• 1 large potato, cut into chunks
• 115 g shelled peas
• 4 carrots, sliced
• squeeze of lemon juice
• salt

How to prepare chicken sizzler:

1. Preheat the grill.

2. Brush the chicken breasts with some of the oil and place in a small ovenproof dish. Grill for 20 minutes, turning once.

3. Put the rice in a saucepan with enough water to cover by the depth of your thumb.
Add salt, cover and bring to the boil. Reduce the heat to very low, then simmer for 10-15 until the liquid has been absorbed.

4. Fry the lamb in a non-stick frying pan until no longer pink. Stir into the cooked rice.

5. Meanwhile, heat a large cast-iron stovetop griddle pan.

6. Put the onions in the pan and sprinkle with the remaining oil. Sizzle until golden brown.

7. Remove the chicken from the grill and place on the griddle to sizzle, turning.

8. Boil the fresh vegetables until just tender ? they can be cooked together in a steamer basket set over boiling water.

9. When ready to serve, place the vegetables and the rice on either side of the chicken. Add a squirt of lemon juice for flavour and sizzle.

CHICKEN ADOBO

                                              

      

      Ingredients:

• 3 lbs chicken pieces
• 3 Tbsp minced garlic
• 1 cup vinegar
• 1 cup water
• 1 bay leaf (optional)
• 1 Tbsp crushed black peppercorn
• 1 Tbsp salt
• 3 Tbsp oil
• 2 Tbsp soy sauce

How to prepare chicken adobo:

1. In a pot, put the chicken, garlic, vinegar, bay leaf, peppercorn and water to boil. Bring to a boil and then simmer for about 20 minutes without stirring. Remove any impurities that float up to the top of the stew.
2. Add the salt and simmer for another 10 minutes.
3. Remove the chicken pieces from the pot, and allow any excess liquid to drain off them. The flesh of the chicken should be very tender.
4. Allow the stock to reduce until about ¾ cup of stock is left. Add the soya sauce only at the end of cooking the stock.
5. Heat the oil in a wok or saucepan. Fry the chicken pieces until they are golden brown and crispy.
6. Place the chicken on a serving dish. Make sure the stock is hot before pouring it over the chicken.
7. Serve with plain rice and a fried vegetable or a green salad.

CHICKEN NUGGETS

                                                    

  

Ingredients

• 1 kg boneless chicken (cut into small and square shapes pieces)
• 2 tbsp white vinegar
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• 1 tsp black pepper powder
• 1 tsp white pepper powder
• 2 cup bread crumbs
• 2  eggs
• 3 tbsp corn flour
• Salt to taste
• Oil for frying

How to make chicken nuggets:

• Wash chicken pieces, In a large bowl add chicken pieces, soy sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour.
• Mix well all ingredients and marinate for 40-45 hours in refrigerator.
• In a bowl beat eggs. Heat oil in a pan and put chicken nuggets dipped in eggs and bread crumbs.
• Now chicken nuggets frying on a low heat till golden brown and crispy.
• Remove to absorbent kitchen paper. Garnish by mint leaves and yogurt.
• Delicious and spicy chicken nuggets is ready to serve.
• Serve hot with tomato ketchup, chili sauce, and yogurt.

CHICKEN CACCIATORE

                                                             

    

   Ingredients:

• Marinara Sauce:
• 1/4 cup olive oil
• 8 cloves garlic, chopped
• 1 teaspoon chopped fresh parsley
• 2 Tablespoons chopped fresh basil
• 1/2 teaspoon crushed red pepper flakes
• 2 (28-ounce) cans whole Italian tomatoes (San Marzano brand recommended)
• .
• Chicken:
• 1 whole 3- to 4-pound chicken
• Salt and black pepper to taste
• 1/4 cup olive oil (do not use extra-virgin olive oil)
• 1 medium onion, thinly sliced
• 3 cloves garlic, sliced
• 1/3 cup dry sherry
• 2 to 4 cups Marinara Sauce from above
• 1/2 to 3/4 pound sliced fresh mushrooms
• 15 to 20 pitted gaeta olives (substitute kalamata olives if gaeta are unavailable)
• 4 fresh basil leaves, chopped

How to prepare chicken cacciatore:

To make sauce: Heat the oil in a large saucepan over medium heat. Add the garlic and cook until soft. Add the parsley, basil, and red pepper flakes and heat to release flavors, about 10 seconds.

Drain the liquid from the canned tomatoes and reserve. Crush the tomatoes with your hands and add to the garlic mixture. Add the reserved juice and bring to a simmer. Simmer gently for 30 to 40 minutes, but do not let the sauce reduce or overcook. Refrigerate until needed. Makes 6 cups.

To make chicken: Cut the chicken into 8 pieces and season with salt and pepper. Over medium-high heat, heat the olive oil in a skillet large enough to hold the chicken pieces without crowding. When the oil is hot, carefully add the chicken pieces, being careful as it will splatter. Brown the chicken on both sides and remove from the pan. Add the onion and cook for 1 to 2 minutes, or until soft. Add the garlic and cook for 1 minute more. Drain off the oil and add the chicken back to the pan. Add the sherry and cook over high heat, scraping any browned bits from the bottom of the pan, until reduced by half.

Add 2 cups of the Marinara Sauce. Use 4 cups if needing extra sauce for a side dish of pasta. (Freeze any remaining sauce.) Reduce heat and gently simmer for about 30 minutes, turning chicken pieces once or twice. Add the mushrooms, olives, and basil. Continue simmering for 15 minutes more. Turn off heat and let rest for 15 minutes. Skim fat from the surface. Taste and adjust seasoning. Serve hot.

CHICKEN CUPCAKE

  

   

   Ingredients

6 medium-sized Chicken Thighs, bone-in and skin on

1 26 oz. Chicken Stock

1 Cupcake Chicken Silicone Mold

1 13x9 Aluminum Pan

1 Cookie Sheet

Poultry Shears

Boning Knife

Huney Muney Cluck Rub, or your favorite BBQ rub

Your favorite Barbeque Sauce

How to prepare cupcake chicken:

                               Remove the knuckles off each end of each thigh bone. Turn the thigh bone skin side down and trim until uniform, and round. They should be about 3 inches across when trimming is complete, and the skin should extend 1/4 of an inch all around the thigh meat.
After trimming, season the thighs on both sides with Huney Muney Cluck Rub. Place thighs skin side down into the silicone mold, and place the mold into the aluminum pan. Add all 26 ounces of chicken stock to the pan. Place on smoker at 300 degrees for 1.5 hours. Remove and flip onto cookie sheet. Reapply rub to the top (skin side) of thighs. Place back on smoker for 45 minutes, still at 300 degrees. Finally, remove and brush lightly with heated barbeque sauce. Place back on smoker for 30 additional minutes to allow the sauce to tack up and caramelize.

CHICKEN CUTLET

                                                  
       
         
         Ingredients

• oil - 2 tbsp
• onion - ½ cup, minced
• garlic - 2 tsp, minced
• ginger - 1 tsp, minced
• chili powder - ½ tsp
• turmeric powder - ½ tsp
• chicken mince - 500 gm
• garam masala powder - 1 tsp
• coriander leaves - 1 tbsp, chopped
• mint leaves - 1 tbsp, chopped
• bread - 2 slices
• egg and bread crumbs to coat
• oil to deep fry
• salt to taste

How to prepare chicken cutlet

• Heat the oil in a kadai.
• Fry onion, garlic and ginger till fragrant.
• Add chili and turmeric powder, chicken mince and Salt.
• Fry for 2-3 minutes.
• Cover and cook on low flame till the chicken is tender.
• Add garam masala, coriander and mint leaves.
• Stir till the excess moisture is dried.
• Break the bread into very tiny pieces and add to the chicken mixture.
• Stir well and let the mixture cool.
• Shape the mixture into cutlets, coat with egg and bread crumbs.
• Deep fry in hot oil till golden brown.
• Drain on kitchen paper and serve hot.

CHICKEN BARBECUE

                                              

      

      

       Ingredients:

• 1 kilo chicken (whole or cut in pieces)
• 1 cup soy sauce
• 1 head garlic, minced
• 1 onion, finely chopped
• 3 tablespoons of calamansi juice or lemon juice
• 1/2 cup of sprite, 7up or beer
• 2 cups of tanglad (lemon grass) for whole chicken
• 1 teaspoon ground black pepper
• 3 tablespoons of brown or white sugar

How to prepare chicken barbecue

• Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper.
• Marinate in the refrigerator for 1 to 3 hours.
• Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.
• Cook chicken on grill or in oven until golden brown

Cooking Notes:

• To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.
• To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.
• Enjoy this delicious chicken recipe with family and friends!

CHICKEN KADAI

                                                       

Ingredients:

• 1/2 lb chicken (cut into medium size pieces)
• 2 Onion (medium size)
• 1 Tomato
• 1 tsp Chilli powder
• 2 tsp Coriander powder
• 11/2 tsp Ginger-garlic Paste
• 1/2 tsp Fennel
• 1/2 tsp Turmeric powder
• 2 Cinnamon(medium size)
• 1/2 tsp Garam masala powder
• 4 Cloves
• 2 Bay leaves
• 1 tbsp Curd(optional)
• 1 tbsp Cumin seeds
• Oil
• Coriander leaves for garnishing
• Salt for taste

 

How to prepare chicken kadai:
1. Marinate the chicken with ginger-garlic paste,turmeric powder,garam masala & salt.
2. Pre-heat the oil in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves.
3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato.
4. And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat.
5. Now,add the chilli powder & coriander powder & mix well with the chicken.
6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken.

CHICKEN KEBAB

                                                        

    

    

       Ingredients

• Skinless boneless chicken - 900gms
• Fresh lemon juice - 1/4 cup
• Plain yogurt - 1/4 Cup
• Garlic cloves, minced - 4 nos.
• Coriander Powder - 1 1/2 tablespoons
• Butter, melted - 2 tablespoons (1/4 stick)
• Ground cumin - 2 teaspoons
• Ground turmeric - 1 teaspoon
• Salt - 1/2 teaspoon
• Cayenne - 1/2
• Ground ginger - 1/8 teaspoon
• 6to 8inch bamboo skewers, soaked in water 30 minutes - 12 nos.

How to prepare chicken kebab:

• Cut chicken breasts into 1 inch pieces.
• Mix with lemon juice, and salt in a bowl.
• Cover and let stand for 30 minutes.
• In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.
• Mix well and add to chicken.
• Toss, cover and refrigerate for about 3 hours. Preheat grill.
• Tread chicken onto skewers.
• Brush with butter and grill for about 6-8 minutes or until done.
• Turn frequently while grilling.

PEPPER CHICKEN

                                                   

                                                      

       

       Ingredients:

• Chicken - 1k.g/2.2lb
• Garlic cloves - 10-15
• Onions, chopped - 1/2 (medium sized)
• Green Chili  - 4
• Curry leaves - 25 individual leaves
• Soya Sauce - 1 1/2 tablespoon (for dark Soya Sauce) or 2 tablespoon (for light colored Soya Sauce)
• Pepper Powder - 1 or 1 1/2 tablespoon
• Lime or Lemon juice - 1 teaspoon
• Ghee - 1 teaspoon
• Oil - 1 teaspoon
• Turmetic powder - 1/4 teaspoon
• Salt to taste
• Coriander or Cilantro for garnish

  How to prepare pepper chicken:
 
1. Heat oil and ghee under medium heat in a deep frying pan or khadhai.
2. Add crushed garlic cloves. Saute and stir for 2 minutes
3. Add onion, green chillies (vertically sliced) and curry leaves to the mixture. Stir the ingredients for 2 more minutes
4. Then add chicken and mix the contents of the pan.
5. Now lower the heat and cover the pan with a lid. Allow the chicken to cook for 10-15 minutes.
6. Add tumeric, salt to taste and mix it thoroughly
7. Put the lid back over the pan and cook for 5 more minutes
8. Add soya sauce and wait for 2 additional minutes
9. At this moment all the liquid in the pan should have evaporated which indicates that the chicken is fully cooked.
Note: If there is some liquid left you can increase the heat a little and cook until no liquid is left.
10.When there is no liquid left in the pan add pepper powder, lemon juice and mix well.
11.Garnish with coriander leaves and serve hot.
Please follow the method for preparing this recipe exactly in the same sequence as mentioned above for great tasting pepper chicken. Happy cooking!!!

CHICKEN DRUMSTICK IN COCONUT MILK

    

                                                    

        

      

    Ingredients:

• 6 Chicken Drumsticks
• 1 cup coconut milk
• Quarter of an onion finely chopped
• 1 Teaspoon curry powder
• 1 Teaspoon chilli powder
• 1 Finely Chopped Cayenne Chilli
• 4 Cloves Crushed Garlic
• 2 inches Root Ginger grated
• 5 Tablespoons Vegetable Oil
• 6 Bay leaves
• 1 teaspoon Garam Massalla
• 1 tablespoon whole coriander seeds
• 1 tablespoon whole cumin seeds
• 1 tablespoon whole fenugreek seeds

How to prepare chicken drumstick in coconut milk:

                                         Toast the whole seeds under a hot grill for 1 minute. Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the coconut milk and bay leaves and simmer for 20 minutes or until the chicken is cooked, stirring occasionaly. If needed add more coconut milk to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute.

CHICKEN MAPPAS

                                             








Ingredients:

• Chicken: 1/2 kg
• Coriander powder: 1 tbsp
• Turmeric Powder: 1 tsp
• Chilli powder: 1 tbsp
• Green chillies - 4
• Chopped ginger - 1tbsp
• Chopped garlic - 1tbsp
• Fennel (powdered): 1tsp
• Cinnamon sticks: 2
• Cloves: 5
• Nutmeg: a pinch
• Crushed black pepper: 1tsp
• Cardamom: 3 pods
• Mustard Seeds: 1tsp
• Curry leaves: 1/2 cup
• Onion: 1 large
• Vinegar: 1tsp
• Coconut milk: 1 cup
• 1 cup hot water
• Oil and salt to taste  

How to prepare chicken mappas:
       
                Wash and deskin the chicken. Cut the chicken into pieces and finely chop the onion. Heat oil and splutter mustard seeds. Add the curry leaves, cinnamon, cardamom and cloves. Saute for a minute on medium flame. Add the onions, chopped green chillies, chopped ginger and garlic and saute till golden brown. Add the coriander, chilli, and stir for about twenty seconds. Now add the crushed pepper, powdered fennel and turmeric powder and saute well. Add the chicken pieces and fry in the masala. Add half cup coconut milk, one cup water, salt and vinegar and bring to boil.

When the chicken is well cooked reduce the flame and keep in simmer. Add half cup of thick coconut milk. Mix well, check the salt and add more if needed. Cook in low flame for five more minutes. Serve hot with appam or idiyappam.

CHICKEN PIE

        

       

      

    Ingredients:

• prepared pastry for two-crust pie, homemade or package
• 6 tablespoons butter
• 6 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 3/4 cups chicken broth
• 2/3 cup half-and-half
• 3 cups chopped, cooked chicken

How to prepare chicken pie:

                                  Prepare pastry; divide in two portions,  about two-thirds in one portion and one-third in other.  Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6). Melt butter in a medium saucepan;  add flour and seasonings and stir until smooth and bubbly.  Add liquids and cook slowly until thickened; add chicken. Pour into pastry-lined pan. Roll out remaining pastry; cover chicken mixture; pinch edges together. Bake at 425° for 35 minutes, or until pastry is nicely browned.
Chicken pie serves 6.

CHICKEN MURPHY

         

     

     

    Ingredients:

• 1 pound skinless, boneless chicken breast halves - cut into cubes
• 1 cup all-purpose flour
• 4 tablespoons olive oil
• 1 large onion, diced
• 1 pound Italian sausage, cut into 1/2 inch pieces
• 4 large potatoes
• 1 cup white wine
• 1 teaspoon distilled white vinegar
• 1 cup water
• 1 cup sliced hot cherry peppers
• 1 pound angel hair pasta

How to prepare chicken murphy:

1. Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside.
2. In a Dutch oven, saute diced onion and Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Stir in chicken.
3. Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). Stir into chicken and sausage mixture.
4. In a medium bowl, combine white wine, vinegar, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
5. Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta

CHICKEN MASALA COORG

        

           

     

    

   Ingredients:

• 2 cup cut into small pieces Chicken
• 2 Green Chilli (Hari mirch)
• 5 flakes Garlic (Lasun)
• 1 tsp Red Chili Powder (Lal Mirchi)
• 1 tblsp chopped Ginger (Adrak)
• 2 meduim sized chopped Onion (Pyaj)
• 1 tsp roasted Cumin Seed Powder (Jeera)
• 10 Black Pepper Corns (Kali Mirch)
• Salt to taste
• 2 tblsp Oil
• 1 tblsp Vinegar (Sirka)
• 1 tblsp chopped Coriander Leaves (Dhania Patta)

How to make chicken masala coorg:

• Grind the green chillies, garlic,ginger, cumin seeds,pepper corns,red chilly powder, onions with the salt and the vinegar.
• Apply over the chicken andmarinate for 1 hour.
• Heat oil in a pan and add the chicken and fry for 2 minutes.
• Add a little water and cook the chicken till it is done and the oil floats on top.
• Serve hot garnished with the chopped corriander leaves.

CHICKEN SALAD

            

             

 

            

 

     

   Ingredients:

• 2 chopped Tomato (Tamatar)
• 2 cup cooked and shredded Chicken
• 1 cup Olive Oil
• Salt to taste
• 1/2 tsp White Pepper Powder
• a pinch of Mustard Powder
• 1 Egg Yolk
• 1 tblsp Cream
• 1 bunch Lettuce Leaves

How to make chicken salad:

• Make a mayonnaise dressing by placing the yolk in a basin along with the mustard powder, pepper powder and the salt.
• Add the oil drop by drop slowly into the basin and mix thoroughly with a wooden spoon until all the oil is used and the sauce has the consistency of tooth paste.
• Mix the sauce with the tomato,cream and the cooked chicken.
• Serve in glass bowls on a bed of lettuce leaves.

CHICKEN LOLLIPOPS

          

   

       

     Ingredients:

• 10 chicken wings
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1/2 teaspoon chili powder
• 1 drop red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon chopped garlic
• 1 teaspoon finely chopped green chile peppers
• 4 tablespoons cornstarch

How to prepare chicken lollipops:

1. TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
2. On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
3. Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!

CHICKEN SHAWARMA

                                              




                            
      
Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
• 1 cup plain yogurt
• 1/4 cup vinegar
• 2 cloves garlic, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cardamom pods
• 1 teaspoon allspice
• juice from 1 lemon
• ___________________________
• FOR THE SAUCE:
• 1 cup tahini
• 2 cloves garlic, crushed
• 1/4 cup lemon juice
• 2 tablespoons yogurt
• ___________________________
• PITA FILLINGS:
• 8 loaves of pita bread or 4 large
• thinly slice cucumbers
• thinly sliced onions
• 1/2 teaspoon sumac
• thinly sliced tomatoes
• 1/2 cup fresh parsley, finely chopped
• pickle slices (optional)    

How to prepare chicken shawarma:

            Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.

Add chicken, cover and refrigerate at least 8 hours, preferably overnight.

In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.

While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Prepare the Pita

                 Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.

Serving Shawarma               

             You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh

CHICKEN VINDALOO

           

                                    

 

 

 

 

     

Ingredients:

• 2 large onions
• 6 cloves garlic
• 1 tsp ground mustard
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1 cinnamon stick, crumbled
• 1 tsp chilli powder, or to taste
• 2 tsp ground cumin
• 6 cloves
• 2 tblsp white vinegar
• 1 tblsp brown sugar
• 90 gms ghree
• 1 1/2 kg chicken pieces

How to make chicken vindaloo:

• Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chilli, cumin, cloves, cinegar and sugar. Blend until smooth.
• combine chicken in a bowl with spice mixture. Marinate for atleast 4 hours, preferably overnight.
• Slice remaining onion. Meld ghee in a saucepan and sauté onion for 2 minutes.
• Add chicken pieces. Reduce heat to low, cover, simmer for 45 minutes or until chicken is tender, stirring occasionally.

SWEET CORN CHICKEN SOUP

                               






    Ingredients:

• 1 cup cooked chopped (or shredded) chicken
• 1 cup cooked sweet corn kernels
• 4 cups chicken stock  1 egg white, lightly beaten
• 1/4 cup chopped spring onion
• 1 tbsp corn flour
• Pepper as per taste

How to prepare sweet corn chicken soup:

• Bring the chicken stock to boil.
• Add chicken pieces and corn kernels.
• Dissolve corn flour in 1/4 cup water.
• Add it to the stock, stirring continuously so no lump is formed.
• Let it simmer for 10 mins.
• Add spring onion and pepper.
• Let it simmer for another 5-7 mins.
• Slowly pour in egg white, stirring continuously.
• Take off from fire immediately after putting the egg white.
• Garnish with coriander leaves / chicken pieces / corn kernels

PINEAPPLE CHICKEN

                                 








 Ingredients:

• 2 cut into serving pieces broiler-fryer Chickens
• 1 tsp Monosodium Glutamate
• 1 1/2 tsp Salt (Namak)
• 1 slightly beaten Egg
• 1 6 oz Can Pineapple Juice (Ananas Ka Raas)
• 1 1/3 cup fine dry Bread Crumbs
• 1/4 cup melted Butter or Margarine
• 1 1/3 cup flaked Coconut (Nariyal)

How to make pineapple chicken top:

• Rinse pieces of chicken.
• Pat dry with paper towel.
• Drizzle monosodium glutamate and salt over both sides.
• Mix egg and pineapple concentrate a plate.
• Mix bread crumbs with melted butter in another plate.
• Combine coconut to butter-bread crumbs mixture .
• Mix well.
• Coat chicken pieces with pineapple mixture.
• Next roll them in coconut mixture.
• Place them on 2 foil-lined baking pans.
• Bake them in a preheated oven to 350 for about 40 minutes.
• Reverse pans in oven for even baking.
• Bake for another 40 minutes.
• If chicken becomes very brownish before end of baking time cover it loosely with foil.

CHICKEN KORMA

                                                                                                                                                                       

 

 

 

Ingredients:

• 1 (2 1/2 pound) cut-up chicken
• 2 cups yogurt
• 3 cloves garlic
• 2 medium onions, chopped
• 1 tsp paprika
• 2 tsp fresh ginger, chopped
• 2 tsp peanut or sunflower oil
• 2 tsp ground coriander
• 1/2 tsp ground chili
• 1 tsp cumin
• Seeds of 2 peeled cardamom pod
• 1 tsp poppy seed
• 1 tsp turmeric
• 1 bay leaf
• 2 tbsp fresh coriander, chopped

How to make chicken korma:

• Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
• Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
• Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
• Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

COCONUT CHICKEN CURRY

                                                             

Ingredients:

• 1/4 cup whole unsalted cashews
• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• Salt To Taste
• 1/4 cup vegetable oil
• 1/4 tsp black mustard seeds
• 1/4 tsp cumin seeds
• 1/4 tsp ground coriander
• 1 tbsp curry powder
• 1 medium onion, thinly sliced
• 1 tsp finely grated fresh ginger
• 1 garlic clove, minced
• 1 (14 ounce) can unsweetened coconut milk
• 1/4 cup frozen peas
• 2 tbsp chopped cilantro

How to make chicken with coconut milk:

• Preheat the oven to 350 degrees F.
• Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
• Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
• Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
• Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
• Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
• Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

CHICKEN TIKKA

Ingredients: 1 (3 to 4 pound) chicken 1 1/2 cups yogurt 1 tbsp paprika 4 garlic cloves, pressed 1/8 tsp chili peppers 1 tsp salt 1/4 tsp cinnamon 1/2 tsp ground cumin 1/8 tsp ground cloves A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups. How to make indian barbecue chicken : Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces. For the marinade, combine all the remaining ingredients. Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice. To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.

CHICKEN CHETTINAD

                                                                     

Ingredients:

• 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

How to make chicken chettinad:

• 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 .

INDIAN CHILLI CHICKEN RECIPE

Ingredients: 500-600gms. boneless chicken (cut into1-inch cubes) 2 tbsp Soya sauce 1 egg 2 tbsp corn flour / corn starch 5-6 green chilies (finely chopped) 2 green onion tops (finely chopped), if available 1 tsp garlic paste Salt To Taste 1/2 tsp white pepper powder or to taste 1 tsp sugar A pinch of ajinomoto (optional) 2 cups chicken broth / water 1 tbsp oil Oil to fry How to make chili chicken : Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Heat oil and deep fry the marinated chicken pieces till golden brown. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce. Add fried chicken pieces to it and cook for few minutes. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes. Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

BUTTER CHICKEN

                                                                                                

Ingredients:  

                                                                                              

• 1/4 pint/150ml natural yogurt
• 2 ounces/50g ground almonds
• 1 1/2 tsp chili powder
• 1/4 tsp crushed bay leaves
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1 tsp garam masala
• 4 green cardamom pods
• 1 tsp ginger pulp
• 1 tsp garlic pulp
• 14 ounce/400g can tomatoes
• 1 1/4 tsp salt
• 2 pounds/1kg chicken, skinned, boned and cubed
• 3 ounces/75g butter
• 1 tbsp corn oil
• 2 medium onions, sliced
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.