Recipes Chicken and Others

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.