Serves 2
Preperation Time 30 Minutes
Contents
Chicken
Ingredients
500 gms of chicken mince
½ tspn of cinnamon powder
Salt to taste
3 tblspns of oil
¾ cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
1 tspn of red chilli powder
½ cup of tomato puree
2/3 cup of cashewnut paste
½ tspn of garam masala powder
2 tblspns of pomegranate syrup
½ cup of fresh cream
Recipe
1.Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.
2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Sauté for a minute, then add coriander powder and red chilli powder.
3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.
4.Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream.
5.Serve with naan or parantha.
Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnuts, you can use cashewnut pieces (tukda).
Showing posts with label main course. Show all posts
Showing posts with label main course. Show all posts
Tuesday, August 14, 2007
Chicken Chettinad - South India >Main Course
Serves 2-3
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste
Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.
5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.
6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste
Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.
5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.
6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.
Chicken and Mushroom Casserole - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken cut into serving pieces
250 gm fresh mushrooms, sliced
1 green capsicum, sliced
1 medium onion, chopped
4 teaspoons cornflour
2 chicken stock cubes
225 gm canned tomatoes
Salt and pepper to taste
Chopped parsley
Recipe
1) Preheat large browning dish for five minutes.
2) Place chicken pieces into the preheated dish, skin side down. Cover with paper towelling and cook on High for five minutes. Turn chicken pieces over and cook a further five minutes. Drain chicken pieces.
3) Place mushrooms, capsicum and onion into browning dish and cook on High for threee minutes.
4) Blend cornflour with small quantity of water, add to the browning dish with crumpled stock cubes,tomatoes and tomato liquid. Season with salt and pepper. Return chicken pieces to the dish and stir well.
5) Cover with lid and cook on High for 20 minutes. Stir once during cooking.
6) Sprinkle with choppped parsley.
Serve with boiled rice or noodles.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken cut into serving pieces
250 gm fresh mushrooms, sliced
1 green capsicum, sliced
1 medium onion, chopped
4 teaspoons cornflour
2 chicken stock cubes
225 gm canned tomatoes
Salt and pepper to taste
Chopped parsley
Recipe
1) Preheat large browning dish for five minutes.
2) Place chicken pieces into the preheated dish, skin side down. Cover with paper towelling and cook on High for five minutes. Turn chicken pieces over and cook a further five minutes. Drain chicken pieces.
3) Place mushrooms, capsicum and onion into browning dish and cook on High for threee minutes.
4) Blend cornflour with small quantity of water, add to the browning dish with crumpled stock cubes,tomatoes and tomato liquid. Season with salt and pepper. Return chicken pieces to the dish and stir well.
5) Cover with lid and cook on High for 20 minutes. Stir once during cooking.
6) Sprinkle with choppped parsley.
Serve with boiled rice or noodles.
Curried Chicken Pieces - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken pieces
One tablespoon oil
One tablespoon butter
One onion, chopped
Two sticks celery, sliced
One cooking apple, chopped
One clove garlic, crushed
One tomato, skinned and sliced
One green capsicum, chopped
One tablespoon curry powder
One tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browning dish on High in the microwave oven for five minutes.
2) Place chicken pieces with oil into dish and cook on High for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish.
4) Place butter in the dish with onion, celery, apple, garlic, tomato and capsicum. Cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with remainder of stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken pieces
One tablespoon oil
One tablespoon butter
One onion, chopped
Two sticks celery, sliced
One cooking apple, chopped
One clove garlic, crushed
One tomato, skinned and sliced
One green capsicum, chopped
One tablespoon curry powder
One tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browning dish on High in the microwave oven for five minutes.
2) Place chicken pieces with oil into dish and cook on High for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish.
4) Place butter in the dish with onion, celery, apple, garlic, tomato and capsicum. Cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with remainder of stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Honey-spiced Chicken - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients60 g (2 oz) butter
1/2 cup honey
1 tablespoon french mustard
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon mild curry powder
1 kg chicken pieces
Recipe1) Place butter in a small micro-proof bowl. Microwave on High for 1 minute.
2) Add honey, mustard, soy sauce, salt and curry powder. Stir well to combine.
3) Arrange chicken pieces in a large micro-proof baking dish. Spoon sauce over chicken. Cook on high for 20 minutes. Baste frequently and turn pieces over at least once during cooking time. Allow to stand 10 minutes before serving. Serve with pan juices poured over chicken.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients60 g (2 oz) butter
1/2 cup honey
1 tablespoon french mustard
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon mild curry powder
1 kg chicken pieces
Recipe1) Place butter in a small micro-proof bowl. Microwave on High for 1 minute.
2) Add honey, mustard, soy sauce, salt and curry powder. Stir well to combine.
3) Arrange chicken pieces in a large micro-proof baking dish. Spoon sauce over chicken. Cook on high for 20 minutes. Baste frequently and turn pieces over at least once during cooking time. Allow to stand 10 minutes before serving. Serve with pan juices poured over chicken.
Curried Chicken - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 clove garlic, crushed
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browing dish in microwave oven on High for five minutes.
2) Place the chicken pieces with oil into dish and cook on high for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish clean.
4) Place butter into dish with onion, celery, apple, garlic, tomato and capsicum and cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with the remaining stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 clove garlic, crushed
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browing dish in microwave oven on High for five minutes.
2) Place the chicken pieces with oil into dish and cook on high for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish clean.
4) Place butter into dish with onion, celery, apple, garlic, tomato and capsicum and cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with the remaining stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Lemon Chicken - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
2 teaspoons sugar
1 clove garlic, crushed
1 teaspoon green ginger, grated
1 tablespoon honey
1/4 cup lemon juice
1 tablespoon dry sherry
2 chicken stock cubes
4 chicken fillets, cut into strips
1 tablespoon oil
1 tablespoon cornflour
1 cup water
Recipe
1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat.
2. Drain chicken well and reserve marinade.
3. Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking.
4. Add reserved marinade, blended cornflour and water to chicken. Stir well.
5. Cover and cook on High for five minutes.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
2 teaspoons sugar
1 clove garlic, crushed
1 teaspoon green ginger, grated
1 tablespoon honey
1/4 cup lemon juice
1 tablespoon dry sherry
2 chicken stock cubes
4 chicken fillets, cut into strips
1 tablespoon oil
1 tablespoon cornflour
1 cup water
Recipe
1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat.
2. Drain chicken well and reserve marinade.
3. Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking.
4. Add reserved marinade, blended cornflour and water to chicken. Stir well.
5. Cover and cook on High for five minutes.
Chicken Xacuti - South India >Main Course
Chicken Xacuti
Serves 2-3
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
Chicken 1 kg
Onions, large 2 nos
Coconut, large 1 nos
Tamarind concentrate 1/4 tsp
Salt To taste
To be roasted in one tbsp. of Oil
Red chilies 7 nos
Cumin seeds 1/2 tsp
Garlic flakes 6 nos
Poppy seeds (khus khus) 2 tsp
Cloves 5 nos
Coriander seeds 2 tbsp
Dogorful (optional) 1/8 tsp
Peppercorns 1/2 tsp
Turmeric 1/2" piece
Caraway seeds (shahjeera) 1/2 tsp
Cinnamon 1" piece
Cardamoms 2 nos
Aniseeds 1/2 tsp
Recipe
1. Grind the roasted spices together with 1 onion.
2. Grate half a coconut and extract juice.
3. Grate the other half and roast in a pan. Then grind it finely.
4. Cut meat into small pieces, salt and set aside for 15 minutes.
4. Then cook with a little water until all liquid dries up.
5. Finely chop 1 onion, and sauté it.
6. Add cooked meat, ground spices, ground coconut and 1/2 a cup water.
7. Cook about 10 minutes.
8. Add coconut juice and tamarind. Cook until well blended.
Serves 2-3
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
Chicken 1 kg
Onions, large 2 nos
Coconut, large 1 nos
Tamarind concentrate 1/4 tsp
Salt To taste
To be roasted in one tbsp. of Oil
Red chilies 7 nos
Cumin seeds 1/2 tsp
Garlic flakes 6 nos
Poppy seeds (khus khus) 2 tsp
Cloves 5 nos
Coriander seeds 2 tbsp
Dogorful (optional) 1/8 tsp
Peppercorns 1/2 tsp
Turmeric 1/2" piece
Caraway seeds (shahjeera) 1/2 tsp
Cinnamon 1" piece
Cardamoms 2 nos
Aniseeds 1/2 tsp
Recipe
1. Grind the roasted spices together with 1 onion.
2. Grate half a coconut and extract juice.
3. Grate the other half and roast in a pan. Then grind it finely.
4. Cut meat into small pieces, salt and set aside for 15 minutes.
4. Then cook with a little water until all liquid dries up.
5. Finely chop 1 onion, and sauté it.
6. Add cooked meat, ground spices, ground coconut and 1/2 a cup water.
7. Cook about 10 minutes.
8. Add coconut juice and tamarind. Cook until well blended.
Monday, August 13, 2007
Butter Chicken - North India >Main Course
Serves 4
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
Murgh Kaali Mirch - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
1 .. medium Chicken
1 tsp .. fresh Ginger paste
1 tsp .. fresh Garlic paste
2 tsp .. coarsely ground black pepper corns
1 tsp .. white pepper powder
3 tbsp .. oil
1/2 cup .. water
2 tbsp .. lemon juice
3 .. green chillies-slit lenghtwise
salt to taste
Recipe
1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.
2. Rub the paste on the chicken pieces. Leave aside for one hour.
3. Heat oil in kadhai and add the chicken pieces
4. Stir fry for 10-15 minutes.
5. Lower the heat and add the green chillies and water.
6. Simmer until chicken is tender.
7. Add lemon juice and serve hot.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
1 .. medium Chicken
1 tsp .. fresh Ginger paste
1 tsp .. fresh Garlic paste
2 tsp .. coarsely ground black pepper corns
1 tsp .. white pepper powder
3 tbsp .. oil
1/2 cup .. water
2 tbsp .. lemon juice
3 .. green chillies-slit lenghtwise
salt to taste
Recipe
1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.
2. Rub the paste on the chicken pieces. Leave aside for one hour.
3. Heat oil in kadhai and add the chicken pieces
4. Stir fry for 10-15 minutes.
5. Lower the heat and add the green chillies and water.
6. Simmer until chicken is tender.
7. Add lemon juice and serve hot.
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