Recipes Chicken and Others

Ingredients: 850 gms- Boneless Chicken pieces (2 cm cubes) 2 tsp- Coriander, powder ½ tsp- White pepper, powder 3-5 – Green Pepper, chopped ½ inch- Ginger, Paste 3 tbsp – Coriander leaves, chopped 2 pods- Garlic, peeled 3 tbsp- Onion leaves, chopped 1 tsp- lemon grass, chopped 2 tbsp- Vegetable oil 1 cup- Coconut cream 1 bundle- Tulsi (holy Basil) leaves 1 tbsp- fish sauce Salt to taste How to cook: Mix all the powders and chopped spices to make a paste Heat oil in a pan. Add the paste and fry for 3-5 minutes Add Coconut cream and cook for 10 minutes in a low heat Add chicken pieces, sauce and water. Cook for 20 minutes Add tulsi leaves paste and fish sauce Cook until done well Serve with hot rice

Ingredients: 500 gms- chicken bones 1 tbsp - oil 100 gms - boneless chicken ½ tsp - cumin seeds 1 ltr - water 1 ½ tbsp - refined flour 1 tbsp - garlic chopped ½ tsp - White pepper powder 1 tspn - butter Salt to taste How to Cook: Clean and wash chicken bones. Clean, wash and cut chicken into very small pieces (½ cm cubes). Put chicken bones in a pot and one liter of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside. Stir fry chicken pieces in butter till tender and keep the stock aside. Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt. Cook for some time and serve hot. You may add half a cup of fresh cream just before serving to make it a little rich.

Ingredients ½ cup butter ½ cup flour 4 cloves garlic-minced 2 tbsp fresh ginger-grated Dry spices- ½ tsp ground cinnamon ½ tsp ground cardamom ½ tsp ground coriander ½ tsp turmeric ½ tsp paprika ½ tsp garam masala ½ tsp cayenne 2 quart chicken stock 1 cup cooked chicken-diced 1 tsp sugar 1 tsp salt ½ cup milk ¼ cup heavy cream 1 fresh ground pepper How to Cook: In a large soup pot, melt the butter in a medium heat. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. Stir in the garlic and ginger paste and the dry masala. Blend well. Add the stock. Bring soup to the boil, then lower heat and simmer for 10 minutes. Add the minced chicken breast, the sugar and salt, and the ½ cup of milk. Simmer for 5 minutes. When serving, top with a teaspoon of heavy cream in the center of each bowl. Grind a bit of black pepper in the center of the cream.

Ingredients: 1 chicken, cut into small pieces 4 potatoes, cut into 4 pieces 1 cup onions, sliced 1 tbsp ginger, paste 2 tbsp garlic, grated 1 tsp cumin, dry roasted and paste 1 tsp coriander, dry roasted and paste 1 tbsp red pepper, paste 1 tsp turmeric powder 4 pieces cinnamon 4 cardamoms 2 bay leaves Mastered oil Salt to taste How to cook:        Heat oil in a pan. Fry onions until light brown.        Add all ingredients except chicken and potatoes.        Fry for 5 minutes in a low heat.        Now add chicken pieces and potatoes. Stir a while.        Add salt and water. Cook in medium heat until done.        Serve with rice.

Ingredients: 1 kg chicken drumsticks or thighs 2 large onions, paste 3 large cloves of garlic, paste   3 inch ginger, paste   2 tbsp oil ½ tsp shrimp paste or 3 tbsp fish sauce 2 cups fresh or canned coconut mil k 1 tsp chili powder Salt to taste How to Cook: Wash chicken pieces and drain water. Heat oil in a pan and add the onion-garlic-ginger mixture. Add the shrimp paste or fish sauce and cook for five minutes in a high heat, stirring continuously. Add chicken and cook in a medium heat until brown. Add the coconut milk, chili powder and salt. Bring to the boil and simmer, covered, for 30 minutes. Stir occasionally. Remove cover and cook for 15 minutes or until chicken is tender. Serve with noodles or rice.

Ingredients: 1 kg beef or mutton (cut into pieces) ½ cup onions (thinly sliced) 2 tbsp ginger, paste 2 tbsp garlic, paste 2 tsp red chili, powder 2 tsp turmeric, powder ½ tsp coriander (whole) ½ tsp cumin (whole) ½ tsp fennel (whole) ¼ tsp fenugreek (whole) ¼ tsp black cumin (whole) 2-3 cardamom pods 1 inch cinnamon ½ cup oil Salt to taste How to cook: Dry roast coriander-cumin-fennel-fenugreek-black cumin and make a paste. Heat oil in pan and fry onions for 5 minutes Add ginger-garlic paste, stir well. Add red chili and turmeric powder, put some water and stir. Add roasted masala and meat, stir for 5 minutes more. Add water, cover the lid and cook until meat is more than half done and oil come up. Add cardamoms and cinnamons and stir some more times. Add water and cook on low heat until meat is tender and gravy is thick. You can sprinkle some chopped coriander leaves if you wish. Serve hot with rice or roti.