New Chicken Recipes

Ingredients:-

For the pastry:

• 250 gms —- cake flour
• 180 gms —- cold butter
• 1 —- large egg yolk
• A pinch of salt

For the filling:

• 2 tbsp —- oil
• 10 —- onions, peeled
• 1 —- green pepper, cubed
• 250 gms —- button mushrooms, sliced
• 1 —- clove garlic, crushed
• 500 gms —- chicken meat, cooked & shredded
• 1 —- large egg, beaten
• 400 ml —- water
• Tomato soup (as desired)

Food preparation:

1. To prepare pastry: Place flour & salt in a bowl.
2. Rub in butter until it resembles coarse bread crumbs.
3. Mix in egg yolk using a knife, forming firm dough.
4. If too dry, add little cold water.
5. Refrigerate till filling is prepared.
6. For the filling: Heat oil in a saucepan & brown onion.
7. Add pepper, mushroom & garlic & sauté for two minutes.
8. Stir in water, tomato soup & chicken.
9. Bring to a boil & simmer, covered, for five minutes.Season & let it cool.
10. Spoon into a greashed pie dish.
11. Roll pastry out onto a floured surface.
12. Cut out leaf shapes & layer over the filling Brush with egg & bake in a preheated oven until golden.

Ingredients:-

• Chicken wings —– 1 kg
• Mustard paste —– 1 tsp
• Oyster sauce —– 1 tbsp
• Salt —– to taste
• Crushed red chili —– ½ tsp
• Tomato sauce —– ¼ cup
• Brown sugar —– ½ tsp
• Onion —– 1 thinly chopped
• Garlic —– 4 cloves, thinly chopped
• Curry powder —– ½ tsp
• Oil —– 2 tbsp

Method:

1. Add all the ingredient in the chicken wings and marinate for 1 hour.
2. Preheat oven at 180 C at least an hour earlier.
3. Take an oven proof tray, grease it with oil and spread chicken wings on it and bake for 45 minutes.
4. If oven is not available then cook in a pan covered with lid on low flame.
5. Serve garnished

Ingredients:-

• Chicken —– 1 kg
• Yogurt —– ½ cup
• Ginger/ garlic paste —– 1 tbsp
• Onions —– 2
• Salt —– to taste
• Red chili powder —– 2 tbsp
• Cumin powder —– 1 tsp
• Dry coriander powder —– 1 tsp
• Oil —– 1 cup
• Fennel —– 1 pinch
• Cloves —– 3-4
• Big cardamom —– 1
• Small cardamom —– 3-4
• Mace and nutmeg powder —– ½ tsp
• Almonds —– for garnishing

Smoked chicken Qorma Method:

1. Heat oil, fry onion till brown and crush them.
2. Fry chicken in this oil. Add ginger and garlic and all the ingredients expect
   yogurt and onions.
3. Now add yogurt and onions and fry well.
4. Then take a burning coal and place on top of an aluminum foil and pour 3 drops of oil in it.
5. Cover the sauce pan with the tight lid.
6. After a while take out the coal piece.
7. Keep on low flame to cook when oil comes on surface.
8. Garnish with almonds.

Ingredients:-

• 3 tbsp or more —– vegetable oil
• 1 large—–onion, chopped (1.5 to 2 cups)
• Half—–red bell pepper, chopped
• 2—–garlic cloves, minced
• 2 tbsp—–fresh minced ginger
• 2 tbsp—–yellow curry powder
• Half tsp.—–ground cumin, 2 mangoes peeled & diced
• 2 tbsp—–cider vinegar or white vinegar
• 1.25 cup—–water,
• 750 gms—–skinless, boneless thighs or breasts, Cut into 1-inch pieces,
• Half cup—–heavy cream, salt & pepper
• Coriander for garnish
• One third cup—–golden raisins

Food preparation:

1. Heat two tbsp oil in a large sauté pan over medium heat.
2. Add onions & cook, 5 minutes. Add red bell pepper & another tbsp. of oil, cook for 2 minutes.
3. Add curry powder & cumin, cook for few more minute.
4. Add the ginger & garlic, cook for one minute more.
5. Add the vinegar, water & half of the hopped mango to the pan. Bring to a boil.
6. Remove pan from heat. Scoop the sauce into a blender.
7. Puree the sauce, pulsing until smooth.
8. Return the sauce to the pan.
9. Add chicken pieces & raisins to the pan. Return to a low simmer.
10. Cover the pan & let cook for 8-10 minutes.
11. Use a knife to cut open the largest piece to check.
12. Add the remaining mango pieces to the pan.
13. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered.
14. Do not let boil or the cream may curdle.
15. Adjust seasonings.

Ingredients:-

• Chicken: 1 whole
• Salt: to taste
• Garlic paste: 1 tbsp
• Oil: ¼ cup
• Macaroni: 2 tbsp
• Ginger paste: 1 tbsp
• Green chilies: 10
• Coriander: 1 bunch
• Almonds: 15
• Yogurt: 1 cup

For garnishing:

Food preparation:

1. Wash and clean chicken and keep in refrigerator over night.
2. Score with a fork. Now add salt, ginger, garlic, almonds, coriander and green chilies in yogurt and make a paste.
3. Spread this marinade on chicken, marinate or 24 hours.
4. Now in a sauce pan, add 1 cup water and cook chicken on low flame by covering with a lid till chicken tenderize and sauce thickens.
5. Now add macaroni in it.
6. In other sauce pan heat oil, fry garlic paste in it and pour this mixture on top of the chicken.
7. Serve, garnish with boiled egg and French fries.

Ingredients:-

• 1 —- medium- sized Chicken
• 500 ml —- Chicken stock
• 100 gm —- Minced meat
• 200 gm —- Green wheat washed
• 1 cup —- blanched Almonds fried till golden brown
• 1 —- medium Onion
• 1 tbsp —- Oil
• ½ tsp —- each Salt, cinnamon & mixed spices

Food preparation:

1. Melt butter in a sauce pan and sauté onion until transparent.
2. Add minced meat and the spices. Mix well.
3. Add green wheat (feereh) and adjust seasoning.
4. Add chicken stock; ensure its level is 4 cm above the meat.
5. Cook on medium heat for 20 minutes or until dry.
6. Allow it to cool and stuffed the chicken with the mixture and seal.
7. Season and place the chicken in a pre-heated oven at 190 degree C for 15 minutes until it is golden brown.
8. Garnish with pine nuts and almonds.
9. Serve with white sauce.

Ingredients:-

• Chicken: 1 ½ kg whole
• Yogurt: 1-2 cups
• Garam masala powder: 1-2 tsp
• Red chili powder: 1 tsp
• Salt: as required
• Garam masala whole: cloves
• Black pepper: small
• Cardamom: 2 tbsp
• Peas: 250 gm
• Potatoes: 2, chopped
• Onions: ½ cup, fried and browned
• Salt/ garam masla: ½ tsp
• Lemon juice: 2 tsp

Preparation:

1. Place cuts on chicken from both sides.
2. Add yogurt, salt, red chili powder and garam masla and rub on chicken and place it on fridge for 2 hours.
3. In a little oil or ghee fry peas and potatoes.
4. Stuff it inside chicken and sew it.
5. Heat ghee in a wok and add whole garam masala and cook chicken till ready on low heat.
6. Serve garnished.

• 1 —— chicken, cut into pieces

For the marinade, make a mixture of:

• 1 tsp —— red chili powder
• 1 tsp —— turmeric powder
• 1 —— fresh lemon
• 1 tbsp —— ginger-garlic paste
• 1 tbsp —— coriander, chopped finely
• 3 —— beaten eggs
• Pinch —— saffron

For the curry:

• 100 gms —— onion
• 1 tsp —— green chili
• 1 tsp —— ginger-garlic paste
• 2 tsp —— oil

• Chicken —– 1 whole
• Ginger garlic paste —– 2 tbsp
• Yogurts —– 1 cup
• Vinegar —– 4-5 tbsp
• Salt —– to taste
• Cumin powder —– 1 tbsp
• Black pepper powder —– ½ tsp
• White pepper powder —– 1’2 tsp
• Sajji masala —– 1 tbsp
• Cumin —– 1 tsp
• Fennel —– 1 tsp
• Red chili whole —– 8-10
• Anardana (pomegranate seeds)
• Mango powder ( amchur ) —– 1 tsp
• Black salt —– 1 tsp
• Small cardamom —– 6-8

• 6 —– smoked chicken breast fillets, sliced
• 1 —– onion, halved & thinly sliced
• 1 —– iceberg lettuce leaves torn
• 30 —– small tomatoes, halved
• 1 —– yellow pepper, cut into strips Lettuce, broken into leaves

For the dressing:

• 200 ml —– mayonnaise
• 25 ml —– lemon juice
• 50 ml —– crumbled blue cheese