Cook up some Chicken

CHICKEN TIKKA MASALA RECIPE

Part A:2 lbs. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting)Part B:5 oz. tomato paste 10 oz. tomato puree 2 lbs. tomatoes, chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger, juliennedhoney to taste

Preparation:

Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes. While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

INDIAN BUTTER CHICKEN RECIPE

1/4 pint/150ml natural yogurt 2 ounces/50g ground almonds 1 1/2 tsp chili powder 1/4 tsp crushed bay leaves 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1 tsp garam masala 4 green cardamom pods 1 tsp ginger pulp 1 tsp garlic pulp 14 ounce/400g can tomatoes1 1/4 tsp salt 2 pounds/1kg chicken, skinned, boned and cubed3 ounces/75g butter 1 tbsp corn oil 2 medium onions, sliced 2 tbsp fresh coriander, chopped4 tbsp cream

Preparation

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes. Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

CHICKEN IN COCOUNT MILK

Ingredients:
8 Pepper corns (Kalimirchi) 6 Coriander Roots (Dhania) 3 cms thinly sliced Ginger (Adrak) 625 ml Coconut milk 2 thinly sliced Green chilli (Hari mirch) 1 Lime Peel 4 shredded Lime Leaves (Nimbu Ke Patte) 1 kg cut into 8 pieces Chicken 1 tblsp Fish Sauce 3 tblsp Lime Juice (Nimbu Ka Raas) 3 tblsp chopped Coriander (Dhania) To taste Salt (Namak)

How to make chicken in cocount milk top:Beat peppercorns, coriander roots and ginger together. Heat peppercorn mixture in a wok. Stir in chillies, coconut milk, lime peel and leaves. Heat to simmering point. Mix the chicken pieces. Cook over medium heat till the chicken is tender and liquid is reduced, it will take about 40 to 45 minutes. Mix fish sauce, salt and lime juice. Garnished with coriander leaves. Mix fish sauce, salt and lime juice. Garnished with coriander leaves. Serve hot.

CHICKEN IN RED WINE SAUCE RECIPE

Ingredients:

1 kg chicken, cut into pieces1/2 tsp freshly ground pepper1/2 tsp mustard powdersalt (namak) to taste250 gm button Mushrooms (Goochi)12 red chilli (lal mirch), soaked in 1/2 cup olive oil250 ml red wine200 gm fresh cream (malai)1cup cooked rice (chawal)

How to make chicken in red wine sauce:

Rub the chicken with the ground pepper, mustard powder and salt to taste. put the chicken pieces, button mushrooms, red chillies soaked in olive oil, red wine, fresh cream and salt to taste in a large saucepan. saute over high heat for two minutes. cover the pan and cook for 15 minutes or until the chicken is done and the gravy is thick. serve hot on a bed of cooked rice.

CHICKEN STIR FRY RECIPE
Ingredients:

1/2 kg boneless chicken, cut into strips2 tblspn oil2 tsp garlic, minced1 tsp ginger, grated4-5 spring onions, choppedSalt to taste1 large onion, sliced2 c shredded vegetables like cabbage and bell peppers1 c water2 tblsp soy sauce2 tblsp sugar2 tblsp corn flour

How to make chicken stir fry:

Heat oil in a wok and add ginger, garlic, spring onions and sprinkle with salt. Stir fry till onion leaves color. Now add the chicken and stir cook for about 3-4 minutes. Add the sliced onions, other vegetables and half a cup water and cook covered for 5 minutes Now, in the remaining half a cup of watermix soy sauce, sugar, and cornflour. Stir this paste in to the wok making sure that it is mixed well.

AFGHAN CHICKEN RECIPE
Ingredients:

1/2 kg chicken breast5 garlic cloves made into a paste2 c curd1 tsp black pepper, crushed (kali mirch)Salt to taste2 tsp juice lemon.

How to make afghan chicken:

Mix all the ingredients of the marinate together very well in a bowl. Clean the chicken and remove it of any fat that is seen. Now with a sharp knife, make random slits all over it. Cover the chicken very well with the marinate mixture and keep in a tightly covered bowl to refrigerate. You must refrigerate the chicken overnight before cooking. Once this is done, you should remove the chicken from the marinate and grill for tem minutes on each side or till it cooked well. Remember not to let the chicken char. Sprinkle chat masala powder, lemon juice and serve hot.
Let the sauce thicken and serve over hot rice.