Recipes Chicken and Others

Ingredients: 1 medium chicken, ready pieces 2 large onions ½ garlic 1 tsp red chili powder 1 tsp coriander powder 1 tsp salt 1 tsp cumin seeds ½ tsp whole black pepper 8-9 green cardamoms 10-12 cloves 1 cup yogurt How to cook: Peel onions and garlic. Make a paste. Put the paste in a pan. Heat medium.   Add all the powders and whole masalas.   Add salt and oil. Stir until oil separates.   Add chicken and cook in a low heat until done. No water is needed. Now add yogurt, mix well and cook until oil separates. It's a simple dish, takes less time to cook & is very tasty.

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.

Ingredients: 1½ kg Chicken cut into small pieces 1 cup Yogurt, beaten ½ tsp Black pepper, powder ½ tsp White pepper, powder Salt to taste 1 tbsp Ginger-garlic paste 1 tbsp Garam masala powder   3 Onions, chopped   4 Green Chilies, chopped 1   inch Ginger, slices   ¼ Cup Oil Cream to taste (optional) How to cook: Heat oil in a pan. Sauté ginger garlic paste. Add chicken & fry till color changes. When little water is left, add onion (leave some part for later use). Mix green chilies & ginger slices. Beat curd & mix garam masala powder, black pepper, white pepper, salt & mix it in chicken. Mix left over onion, more ginger slices. Sprinkle 2-3 tsp fresh cream if you like. Cook until oil separates and chicken is done. Serve hot.

Ingredients 1 Chicken 250 gms Tomatoes 5-6 Green Chilies 2 tbsp Oil 1 tbsp Ginger & Garlic paste 1 tbsp Coriander, paste 1 tsp Cumin, paste Garam Masala, Whole Salt to taste How to cook Heat oil in a pan. Add garam masala and chicken. Fry, put lid and simmer till meat is tender. Add ginger-garlic paste and fry. Add all the masala and chopped tomatoes to the chicken and fry all together. Slit the green chilies and fry them along with the chicken. Put the lid and let it simmer for few more minutes. Serve hot with tandoori naan.

Ingredients: 1 Chicken, (cut into small pieces) 2 medium Onions, chopped 5-6Tomatoes, cut 1½ tsp Salt 1½ tsp Red chili, powder 1 tbsp Garlic crushed 1 tbsp Ginger, crushed Coriander leaves, chopped (for garnishing) 4-5 Green Chilies (for garnishing) 2 tbsp Coriander seeds 1 tsp black cumin ½ cup Cooking oil. How to cook Fry onions in a pan till golden brown. Add chicken and stir. Add the remaining ingredients and cook over medium flame. When the oil separates, cook for additional 15 minutes, and keep stirring. When the meat is cooked, reduce heat and cook for an additional 5 minutes. Garnish with fresh coriander and green chili, and serve with roti or naan.