MASALA CHICKEN

750g chicken
2tbsp olive oil
1 finely chopped onion
4tsp ginger garlic paste(2tsp ginger paste+2tsp garlic paste)
2tsp turmeric powder
1tsp fenugreek powder( ground)
2tbsp coriander leaves(chopped)
2tbsp chilli sauce(sweet)
1tbsp garam masala
1cup chicken stock
1/2cup coconut milk
salt to taste

Coat the chicken pieces with turmeric powder and leave for a few minutes.
Heat olive oil in a pan and saute the chicken for 2-3 minutes over medium heat,until the pieces turn brown.n
Heat some more oil in the same pan and saute the onion and ginger garlic paste for 4-5 minutes.
Add chopped coriander,mint leaves and the ground fenugreek.
Add chilli sauce, garam masala, chicken stock and the coconut milk.
Finally add the chicken pieces and simmer on a low flame for about 45minutes.
Add salt to taste.
Garnish with the remaining coriander leaves and serve with rice.

Spicy chicken pizzettes

Ingredients (serves 4)
2 teaspoons olive oil
350g chicken breast mince
1 garlic clove, crushed
1 1/2 teaspoons Middle Eastern spice blend (see note)
3 green onions, sliced
1 red capsicum, deseeded, sliced
125g cherry tomatoes, halved
2 x 225g pkts 97% fat-free pizza bases
1/4 cup barbecue sauce
1/4 cup coriander leaves
lemon wedges, to serve
Method
Heat oil in a non-stick frying pan over medium-high heat. Add mince and garlic. Cook, breaking up mince with a wooden spoon, for 2 minutes or until light golden. Add spice blend, green onions and capsicum. Cook, stirring, for 1 minute. Remove from heat. Add tomatoes. Season with salt and pepper.
Preheat oven to 220°C. Place pizza bases on 2 baking trays and spread with barbecue sauce. Top with chicken mixture. Bake for 10 to 12 minutes, swapping trays after 6 minutes, or until bases are crisp. Top with coriander and serve with lemon.
Notes & tips
Middle Eastern spice blend is an aromatic mix of cumin, garlic, turmeric and coriander. Look for it in the spice aisle of your supermarket.
Spicy chicken pizzettes are delicious topped with mint yoghurt. Combine 1 cup yoghurt, 1/4 cup chopped mint leaves, 1 tablespoon lemon juice and salt and pepper. Spoon over pizzas just before serving.

KHARA CHICKEN

1kg boneless chicken
3-4 dry chilli
2tbsp ginger garlic paste
1"pc cinnamon
2cloves
4cardamoms
1bay leaf
3tomatoes chopped
2medium sized onions cut into slices
1cup mustard oil
1tsp haldi powder
1tbsp coriander powder
1tsp roasted jeera powder
1tsp garam masala
salt to taste
chopped coriander leaves

remove the seeds from the red chillies and leave these whole(if you want a spicy chicken do not remove the seeds)
heat half the portion of the oil in a thick bottomed pan.
add the whole spices and allow to splutter.
add the chicken pcs and cook over a medium flame, till all the water has evaporated, remove and keep aside
in the same kadai, add the remaining oil and also add the onion and fry till golden brown.
mix in the ginger garlic paste and fry for another 2mins
lower the flame and mix in the chicken pcs
add the spices and the tomatoes.
continue to cook in medium flame, stirring from time to time till a fine aroma arises.
add about half a cup of water and cover with lid and cook over a low flame till the chicken is tender
serve hot with parathas.

CHICKEN WITH CARROTS AND PEAS GRAVY

250g boneless chicken cubes
200g fresh peas
125g carrot(chopped)
1 medium onion(coarsely chopped)
2tomatoes
2garlic pods crushed
1 1/2tbsp tomato puree
1tbsp coriander(ground)
1/4cup chopped coriander leaves
1/4tsp all spice powder
1cup chicken stock
1tbsp olive oil
1tbsp lime juice
2 pinches of chilli powder
2pinches salt
2pinches pepper


heat oil and fry onions till translucent
add garlic and fry for another minute
mix in ground coriander powder, chilli powder and mixed spices
add chicken pcs and continue to fry on medium flame for firther 3-4 mins
lower the flame and add tomatoes,puree and lime juice and chicken stock
brig gravy to boil and add carrots and salt and pepper
cook covered over low flame for further 6-7mins till the carrots are tender
mix peas,chopped coriander and cook for 2-3mins more till chicken pcs the vegetables are tender
and the gravy has thickened
add salt,pepper and serve hot with rice

CHICKEN LEGS

2 chicken legs
1tbsp salt
1tbsp vinegar
10g ginger garlic paste
10 green chillies
100g coriander leaves
25g mint leaves
juice of half a lime
50g hung curd
2tbsp oil

first make some slits in the chicken leg and then add 1tbsp of salt and vinegar and 1tbsp ginger garlic paste and leave so for an hour
take coriander leaves, mint, green chillies and make paste
add hung curd, lime juice,salt, ginger garlic paste and 1tbsp oil to this paste
apply the batter to the chicken legs and fix on skewer and put in tandoor or cook it over at 100deg celsius for 10-15mins
serve with onion and mint leaves

CHICKEN KURMA

ginger 20g
garlic 10g
pattai,krabmu,cardamom 10g
khuskhus 50g
jeeragam 5g
sombhu 5g
coriander 10g
small or big onion 50g
chilli powder 2 spoons
oil 50 ml
salt
grated coconut 1 full
coriander leaver as needed

grind ginger and garlic to a paste
take half of it and saute in a kadai with a little oil
when it is golden brown put chopped onions,
then add the roasted khuskhus,jeeragam, sombhu, coriander and add the remaining ginger, garlic paste and onion and saute.
add water as needed and allow to heat.
put the chopped chicken pcs and allow to cook
when it has boiled well put ginger garlic paste and mix it well
lastly add the coconut extract
allow to boil lightly and remove from fire

CHICKEN KOFTAS

minced chicken 500g
big onion 1
egg(white) 1
garam masala powder 2tsp
coconut 1/2
coriander powder 2tsp
marinate the chicken in a mixture of ginger garlic paste, chilli, salt and turmeric powder.
add egg white nd mix like batter and make balls.
heat 1tbsp oil in a kadai and add chopped onions.
then add coriander powder, coconut and saute well
add 2 tumbler of water and add salt
when it has boiled well reduce the flame to medium
add the chicken koftas one at a time and turn over gently without breaking them.
cover cook till the koftas are cooked and garnish with coriander leaves and serve

CHICKEN GRAVY

1kg chicken
50gg ginger garlic paste
250g onion paste
250 curd
salt to taste
turmeric powder
1tsp coriander finely chopped
50g green chilli

fry green chillies and make paste of half of them
slit remaining half and keep aside
cut chicken for curry and fry till golden brown
take curd, add coriander, turmeric powder, onion, chilli pastes and salt
add ginger garlic paste to fried chicken
roast on low flame till the water evaporates
add 500ml oil and curd mixture and cook till gravy thickens
add water adjusting the consistency as needed
remove and add fried chillies and cover

CHICKEN CURRY

boneless chicken 1 kg
oil 25g
ginger garlic paste
pattai 1g
lavangam 1g
krambu 1 g
green chilli 8
tomato 250g
onion 250g
chilli powder 3spoons
salt as needed
coriander powder 4 sp
turmeric powder 1tsp
seeragam powder 1tsp
heat oil in a kadai and saut pattai, lavangam, krambu, and onions.
add ginger garlic paste
add chilli, tomatoes and allow to cook
when it has sauted well enough add masala powders and add the chicken pcs and allow to cook.
add some water.
when the chicken is cooked remove the curry from fire and pour some lemon extract and mix

CHICKEN CURRY

boneless chicken 1 kg
oil 25g
ginger garlic paste
pattai 1g
lavangam 1g
krambu 1 g
green chilli 8
tomato 250g
onion 250g
chilli powder 3spoons
salt as needed
coriander powder 4 sp
turmeric powder 1tsp
seeragam powder 1tsp
heat oil in a kadai and saut pattai, lavangam, krambu, and onions.
add ginger garlic paste
add chilli, tomatoes and allow to cook
when it has sauted well enough add masala powders and add the chicken pcs and allow to cook.
add some water.
when the chicken is cooked remove the curry from fire and pour some lemon extract and mix

CHICKEN CHEESE MASALA

chicken 750g
cheesew 100g
butter 3tbsp
tomato extract 3tsp
big garlic 1
chilli powder 1/2tsp
ginger 1pc
salt as needed

make ginger garlic paste
rub on the chicken pcs and leave to marinate for 30minutes
heat oil in a kadai and melt the butter.
add the chicken pieces and allow to cook for 20minutes
when the chicken is cooked,add cheese, tomato juice,
chilli powder and salt, and toss well
cook in low flame for 15minutes.

BLACK PEPPER CHICKEN

flesh of chicken wings 200g
ginger garlic paste 2 tbsp
green chilli 1
big onion 1
corn flour 2tbsp
maida 2tbsp
pepper powder 3tbsp
salt as needed
egg 1
soya sauce a little
ajinimoto 1 pinch

chop onions and chillies and mix with corn flour,maida, pepper powder and salt.
add egg, soya sauce, ginger garlic and beat well
add chicken pcs
mix well and fry in boil
fry onion, soya sauce and ajini moto in a little oil and add the chicken pcs and fry

MIXED RICE RECIPES-NON VEGETARIAN

1.MUTTON BIRIYANI

2cups basmathi rice
1/4kg mutton pcs
1/2cup diced tomatoes
1/2cup onions(cut lengthwise)
8 green chillies
1tbsp ginger garlic paste
sombu,lavangam,pattai a little of each
4 cardamoms
1/4tsp powdered pepper
1/4cup ghee
salt and mint leaves as needed

soak rice for 30mins and wash.
heat ghee in kadai and saute lavangam,pattai,sombuadd the onion, chillies and saute well.
add tomato,ginger garlic paste and saute well.
then add the mutton pcs and add water as neededallow to cook.
when its cooked add rice and add 3cups water andcook in low flame.
when the water has dried add mintleavesserve with onion raitha.


2.LEBANESE CHICKEN AND RICE

100g minced meat
200g chicken breast
1medium onion finely chopped
3 pods garlic crushed
3/4 cup long grained rice
3tbsp olive oil
1tsp cinnamon powder
1tsp red chilli powder1tsp all spice powder
1 1/2 cup chicken stocksalt

wash rice and keep asideheat oil and fry the chicken till it is golden brown on both sides
remove and keep aside
in the same oil fry onions till translucent
add crushed garlic and minced meat and fry over lowe flame for 7-8mins
mix spices and continue to cook for further 3mins
mix in the rice gently into the minced meat taking care that spices mix mixes well into the rice
add stock and mix well
transfer to a baking dishplace fried chicken
cover with aluminium foil and bake at 180deg celsius for 20mins or till rice is done and stock is seperated


3.PAELLA(RICE - SPANISH STYLE)

2cups arborio rice or basmathi rice,
soaked1cup shelled and deveined shrimps
1tsp saffron strands
1onion finely chopped
2garlic cloves minced
5cups chicken stock
2tbsp vinegar
1tsp paprika
4tbsp olive oil

heat oil in a pan.
fry the onions.
add garlic.
add the chicken stock,vinegar, paprika and saffron.
bring it to a boil.
soak the rice for 15mins and drain,
add to the boiling stock.
cook till half done.
add the chicken pcs, prawns.
cover and cook till the liquid disappears and the chicken is cooked.
serve hot

CHICKEN- AUSTRIAN STYLE(WIENER SNITZEL)

4chicken breasts boneless
(traditionally pork or veal is used)
200g bread crumbs
2eggs beaten
200g flour
oil to fry
salt and pepper

flatten the chicken breasts with a steak hammer.
season the flour with salt and pepper.
keep the flour, eggs and bread crumbs ready side by side
coat the chicken pcs first in seasoned flour then dip in the eggs and finally coat in the bread crumbs
deep fry schnitzel till golden brown