Ingredients
1 chicken of 1 1/2 kg, cut in 8-10 pieces
1 cup yoghurt
2 medium-sized onions
sliced 1/2 cup peeled almonds
1 tbls pepper corns
2 tbls poppy seeds
1 tbls coconut, desiccated
1 tbls ginger-garlic paste
1 tsp cumin powder
1-inch cinnamon stick
2 cardamoms Pinch of saffron
3/4 cup oil Salt to taste
Method
1. Dry roast and grind together almonds, peppercorns, poppy seeds and coconut.
2. In a bowl, put yoghurt and add the roasted ingredients plus cumin powder, ginger-garlic paste, salt.
3. Mix well and marinate the chicken in the mixture. Refrigerate for an hour.
4. In a pan, heat oil and brown the onions, with a cinnamon stick and cardamom.
5. Add chicken and saffron. Cook on low heat — better still place cooking pan on a tawa.
6. The chicken will become tender in its own juices, but if needed add half a cup of water. Remove from heat when oil separates.
7. Serve hot with parathas or rice.
KFC Style Popcorn chicken is a tasty, crispy way to enjoy juicy, white meat chicken. Cut into bite size pieces that you can easily pop in your mouth, they're ideal for dipping in your favorite sauce or condiment, such as barbecue sauce or honey mustard. But instead of running out to a fast food restaurant for popcorn chicken, you can make it at home, where you can customize the seasoning to suit your tastes.
Ingredients
Marination:
Chicken cubes (boneless and skinless) – 1/2 kg
Salt – To Taste
Black pepper – 1/4 tsp
Soy Sauce – 1 tbsp
White pepper – 1/4 tsp
Red chili flakes – 1/4 tsp
Chili Sauce – 1 tbsp
Vinegar – 1/2 tbsp
Breading:
Milk – 1 cup
Egg – 1
Water – 2 tbsp
Maida – 1/2 cup
Corn flour – 1/4 cup
Salt – To taste
White pepper – 1/2 tsp
Black pepper – 1/2 tsp
Red chili powder – 1/2 tsp
Paprika – 1/2 tsp
Cayenne powder – 1/2 tsp
Garlic powder – 1/2 tsp
Parmesan cheese (shredded) – 1/2 cup
Oil – for deep frying
Method
1. Marinate chicken with salt, white and black pepper, red chili flakes, soy sauce, chili sauce and vinegar. Marinate for at least two hours.
2. In another bowl, mix the dry ingredients together. Add maida, corn flour, salt, black and white pepper, paprika, cayenne powder, garlic powder and Parmesan cheese and mix well.
3. In a separate bowl, add milk, water and egg and beat well.
4. Now, coat the marinated chicken with the dry ingredients. Add the coated chicken in the milk and egg mix and then coat it once again with the maida mixture.
5. Layer your coated chicken on a tray and put it in the freezer for two to three hours.
6. In a pan, add the oil and heat it up to medium high. Now add your popcorn chicken one by one and let it cook till it turns golden brown.
Serve hot with ketchup or your choice of dip.
Some people wish to have hot and spicy food to add taste. This tastes in turn can bring back their good mood. When we think about spicy food, it cannot go without chili. You can find different categories of chillies, but green chilies are healthier alternatives. Along with providing you with good taste, there are various green chilies health benefits.
INGREDIENTS
4 chicken breast halves
1 jar salsa
500g crushed tomatoes
1 (450g) can red kidney beans, drained and rinsed
1 (300g) can corn kernels
2 tsp garlic powder
1 tsp ground cumin
1 tsp chilli powder
1 tsp ground black pepper
salt to taste
METHOD
1. Lightly brown the four chicken breasts (both sides) in one tablespoon of oil.
2. Add salsa, tomatoes, garlic powder, ground cumin, chilli powder, salt, and pepper then cook covered on low heat for one hour.
3. Shred chicken with two forks, then return the meat to pot, stir in corn and beans, and continue cooking covered on low heat for one more hour.
4. Serve with grated cheddar cheese, chopped cilantro, and green onions.
This is a traditional brunch item from Pakistan served with Naan bread.
Nihari is one of most favorite and traditional dishes of every Muslim home. Be it mutton, chicken or beef nihari, it can be relished with any kind of meat. Traditionally nihari made with the bone marrow meat. It’s a deliciously smooth flour based stew with slow cooked mutton and a myriad of spices.
Ingredients
1 Masala
1¼ cup oil
5 lbs veal or beef shank with bone
Salt to taste
3 tsp garam masala powder
3 tsp red chili powder
4 tsp coriander powder
1½ tbls ginger
1½ tbls garlic
1½ tsp turmeric powder
6 tbls white flour
2 medium onions, sliced (1/4 to 1/3 cup oil for frying onions)
2 Nihari Masala Spices
2 sticks pipli (long pepper)
2 ½ tbls coriander seeds
½ tsp mace powder
½ tsp nutmeg powder
2 bay leaves
2 cinnamon sticks
4 black cardamoms
20 cloves
10 green cardamoms
1 tsp cumin seeds
1 tbls black peppercorns
4 tbls fennel seeds
¼ tsp anise seeds
Grind all these to a fine powder
Garnish (chopped)
Fresh cilantro
Fresh green chillies
Ginger
Lemons
Fried onions
Method
1. Heat oil, braise meat evenly on high heat for a few minutes.
2. Add ‘masala 1’ ingredients to the meat, with the exception of flour and onions, and cook on high heat until meat is evenly coated.
3. Pour 10 glasses of water to the meat, dissolve flour in four glasses of water and add to the meat, ensuring that the meat is covered with water, adding more if required and bringing to boil.
4. Add finely powdered ‘nihari masala 2’ to the boiling mix. Lower heat to medium and let the nihari simmer for six to seven hours.
5. Fry onions until golden brown, add to nihari and cook for another 15 to 20 minutes. Garnish and serve with hot naan. Serves 10-12.
If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.
INGREDIENTS
3 tbls butter or vegetable oil
6 chicken legs (drumsticks with thighs; about 1/2 kg)
freshly ground pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tbls finely grated peeled ginger
2 tbls tomato paste
2 tsp garam masala
2 tsp ground cumin
2 tsp ground turmeric
1 1/2 tsp ground coriander
3/4 tsp black pepper
3/4 tsp ground cardamom
8 cups low-sodium chicken broth
3/4 cup canned tomato purée
1/2 cup heavy cream
250g small potatoes, sliced 1/4" thick
Plain yogurt
torn fresh mint
naan, flatbread, or cooked rice (for serving)
salt to taste
METHOD
1. Heat butter in a large cooking pot over medium heat.
2. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.
3. Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
4. Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2–2 hours.
5. Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes.
6. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
7. Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
YIELD: Makes 6 servings
Haleem is said to be one of the original “generosity dishes”, meaning it was always prepared with the intention of sharing with others
Haleem is made of wheat, barley, meat (usually minced meat of beef or mutton or chicken), lentils and spices, sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.
Ingredients
1 cup wheat
¼ cup white maash (urud) dal
¼ cup 1 tbsp barley
¼ cup moong dal
¼ cup masoor dal
¼ cup basmati rice
1 cup channa dal
½ to ¾ cup oil
2 ½ lbs preferably boneless veal or beef stew (without fat), mutton and chicken can be used as well
1 ½ cup beef or chicken stock
1 ½ heaped tablespoon red chilli powder (increase or decrease according to taste if needed)
2 to 3 tablespoons ginger garlic paste,
1 tablespoon heaped coriander powder
1 ½ teaspoon level turmeric powder
1 ½ large onions sliced for frying
Salt to taste
Ingredients for sealed pot cooking
1 level teaspoon garam masala powder
¼ teaspoon nutmeg powder
¼ teaspoon mace powder
½ teaspoon black cumin
½ teaspoon green, cardamom powder
Ingredients for Garnish or served on the side
Lemon wedges
chopped cilantro and green chillies
fried onions
julienned ginger
chaat masala
yoghurt and naan.
Method
1. Wash and soak all seven grains for 6 to 8 hours.
2. In a pan, fry onions until golden-brown, adding meat, ginger, garlic, chilli powder, turmeric, coriander powder, stock and salt. Cook until korma is tender.
3. In a large separate pot, boil pre-soaked grains until tender, approximately for 2 to 2 ½ hours.
4. Eyeball the water quantity (for boiling and cooking) depending on the required consistency and thickness of the haleem.
5. Once boiled, put grains in blender and blend roughly, pouring the blended grains back in the pot for cooking.
6. Repeat the blending process with the meat korma, pouring the roughly blended korma into the cooking grains.
7. Mix thoroughly on low to medium flame, stirring constantly.
8. Cook and stir until the correct consistency, tasting for salt and chilli content. The haleem must be well blended.
9. Now add sealed-pot ingredients and mix well. Seal the pot and let steam for a few minutes.
10. Garnish and serve with a side of naan - Enjoy.
This recipe results in a unique and tasty lasagna dish. The individual rolls are a great variation on the traditional lasagna.
Ingredients
3 cups chopped cooked chicken
1/4 cup milk
1 cup cheese
1/8 tsp white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese
2 cups Spaghetti Sauce
Method
1. In medium bowl, combine chicken, cheeses, milk, and pepper
2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion
3. In a baking dish, spread 1 cup spaghetti sauce
4. Arrange lasagna rolls, seam-side down in sauce in baking dish
5. Top with remaining spaghetti sauce
6. Bake at 375 degrees F for 30 minutes
7. Serve hot, if desired, with additional Parmesan cheese.
Yield: 8 Servings
Prep: 1 hour 10 min
Ingredients
1 kg chicken pieces, trimmed of fat
1 lemon, juice and zest
2 tbsp Paprika Sweet Hungarian Style
½ tsp Oregano Leaves
2 tsp fresh garlic, finely chopped
1 tbsp olive oil
½ cup fresh coriander, chopped
4 cups cooked jasmine rice
Method
1. Score chicken pieces and place into a large freezer bag.
2. Mix lemon juice, paprika, oregano, garlic and oil and pour over chicken and massage well. Marinade for at least 1 hour or over night.
3. BBQ or oven bake in a hot (200°C) oven for 25 minutes.
4. Serve on a bed of rice, coriander and lemon zest.
Prep Time: 1 hour
Cooking Time: 25 minutes
Serves: 4-6
Ingredients
¼ cup olive oil
2 cups rice
¼ cup leamon juice
6 cups chicken stock
3 tablespoons butter
2 cloves garlic, crushed
1 brown onion, diced
½ teaspoons chilli flakes
200g button mushrooms, sliced
200g chicken breast, diced
100g swiss brown mushrooms, sliced
1/3 cup grated parmesan cheese
¼ cup finely chopped continental parsley
Method
1. Heat 2 tablespoons olive oil in a large saucepan over a high heat. Add rice and cook for 1-2 minutes, stirring continuously.
2. Add leamon juice, cook, stirring continuously, until liquid is absorbed. Stir in stock, ½ cup at a time, stirring, until liquid has been absorbed between each addition. Remove from heat.
3. Meanwhile, heat butter and remaining olive oil in a medium frying pan over a high heat. Add garlic, onion and chilli flakes and sauté until onion is translucent.
4. Add chicken and panfry for 3-4 minutes. Add button and swiss brown mushrooms and cook for 4-5 minutes, stirring occasionally, until mushrooms are soft.
5. Transfer chicken mixture and parmesan to rice and mix well to combine. Season with salt and pepper to taste.
6. To serve, place spoonfuls of risotto into serving dishes and garnish with parsley.
Ingredients
350 grm ground chicken
250 grm frozen chopped spinach, thawed and squeezed dry
150 grm feta cheese, crumbled (about 1 1/4 cups)
1/3 cup fresh dill, chopped
2 tlbs onion flakes
6 large eggs
300 ml evaporated milk
1/2 tsp salt
1/4 tsp pepper
1 cup Heart-Healthy Bisquick
Method
1. Coat a 5- or 6-quart slow cooker bowl with nonstick cooking spray.
2. In a large bowl, combine chicken, spinach, feta, dill and onion flakes.
3. Stir until evenly blended.
4. In medium-size bowl, whisk eggs, milk, salt and pepper. Stir into chicken mixture.
5. Fold in Bisquick. Pour into prepared slow cooker. Cook for 6 hours on LOW.
6. Remove slow cooker insert to wire rack, cut quiche into wedges and serve.
Ingredients
Chicken breast 2 pcs
Blanched tomatoes 2 pcs
Onion 1 pc
Water 1 cup
Yoghurt half cup
Turmeric powder 1 tsp
Garam masala 1 tsp
Red chilli powder 1 tbsp
Cashew nuts 50gms
Garlic 4-5 pcs
Lemon juice 1 tbsp
Coriander 2 tbsp
Raisins 2tbsp
Tomato paste 2 tbsp
Oil 3 tbsp
Salt to taste
Method
1. Cut chicken breasts into cubes.
2. Chop tomatoes, onion, cashew nuts, garam masala and garlic in a chopper.
3. Put oil and the chopped paste in a cooking pan. Cook for two to three minutes.
4. Add chicken cubes in the sauce and wait till the colour changes.
5. Add tomato paste, chilli powder, lemon juice, turmeric powder, salt, yoghurt and raisins. Cook for three to four minutes on a medium flame.
6. Add water and let it come to a boil.
7. At the end, add salt and coriander. Delicious chicken cashew nut curry is ready to be served.
Ingredients
Chicken liver 1 lb
Onion 1piece
Cinnamon 2 sticks
Boiled tomatoes 3 pieces
Potatoes 3 pieces
Water 1 cup
Boiled peas ½ cup
Green chillies 3-4 pieces
Cumin seed powder 1tsp
Turmeric powder 1tsp
Red chillli powder 1tsp
Garlic paste 1 tbsp
Coriander seeds 2 tsp
Garam masala 1/2 tsp
Oil ¼ cup
Salt to taste
Method
1. Stir-fry onions and cinnamon sticks for two to three minutes.
2. Add potatoes and salt; cook for three to four minutes.
3. Add water and leave it to cook on a low flame.
4. Take another pan and stir-fry the chicken liver pieces with garlic paste. Let it cook for two to three minutes.
5. Now, add cumin seed powder, coriander seeds, turmeric powder, and red chilli powder; stir-fry for one to two minutes.
6. Add boiled tomatoes, potatoes and peas, and cook for four to five minutes, on a high flame.
7. Sprinkle a pinch of garam masala on it and enjoy tasty chicken liver curry.
Ingredients
Chicken breast 1 lb
Ginger-garlic paste 1tbsp
Vinegar 2tbsp
Soya sauce 1tbsp
Honey 4 tbsp
Black pepper powder ¼ tsp
Olive oil 2-3 tbsp
Oyster sauce 1tbsp
Capsicums 1
Salt to taste
Wooden skewers as required
Method
1. Cut chicken breast into slices, and marinate with ginger-garlic paste and salt.
2. Let it sit for five to six minutes.
3. Add soya sauce, vinegar, oyster sauce, salt and black pepper powder. Cut capsicum into small slices.
4. Thread the chicken slices and capsicum pieces onto skewers, alternating between the two.
5. Grill them on a lightly oiled grill pan till the colour changes to gold.
6. Serve with boiled rice.
Ingredients
2 tbs vegetable oil
500g chicken mince
1 egg, lightly beaten
2 sachets (4 tsp) Real Stock Paste - Chicken
1/2 cup breadcrumbs
2 tsp ground cumin
1 clove garlic, crushed
1 tbs finely chopped parsley
Lemon and Dill Dipping Sauce
1 cup greek style yogurt
1 tbs lemon juice
1 small clove garlic, crushed
1 tsp dill, finely chopped
Method
1.In a medium bowl, combine, mince, egg, breadcrumbs, Real Stock Paste - Chicken, cumin, garlic and parsley. Mix well.
2.Roll tablespoons of mixture into balls and set aside.
3.Meanwhile heat a large frypan, add the oil then cook the meatballs in batches for 10 minutes, turning occasionally until cooked through.
4.Serve with lemon and dill dipping sauce and crusty bread.
Makes 25
Ingredients
30g butter
1 small peeled leek, washed well and thinly sliced
500g pack - Peas, Corn and Capsicum
125g smoked chicken breast fillet, thinly sliced
6 eggs, lightly beaten
1/4 cup chopped fresh herbs (fresh flat leafed parsley, basil leaves and chives)
1/2 cup cream
1/4 cup shredded parmesan cheese
Crisp green salad, for serving
Method
1. Melt butter in a non-stick frying pan and over a medium heat cook leek until softened, approximately 5 minutes, stirring occasionally.
2. Add - Peas, Corn and Capsicum and cook for a further 2 minutes. Gently stir in smoked chicken.
3. Combine beaten eggs, cream and herbs in a bowl and season to taste with salt and pepper.
4. Pour egg mixture over vegetables and cook uncovered over low heat for 10 minutes or until egg mixture is almost set but the top is still runny.
5. Sprinkle frittata with parmesan cheese, transfer to a hot grill and cook for 4-5 minutes or until frittata is golden on top and just set.
6. Stand for 5 minutes before slicing and serving with a crisp green salad.
If smoked chicken is unavailable, substitute with cooked BBQ chicken breast.
Ingredients
1 tlbs olive oil
2 tlbs butter
6 skinless, boneless chicken breast halves
1 clove garlic, minced
16 ounce package linguini pasta
1 onion, chopped
1 cube chicken bouillon, crumbled
1/2 cup water
1 1/4 cups heavy cream
3/4 cup milk
4 green onions, sliced diagonally into 1/2 inch pieces
1 cup grated Parmesan cheese
Method
1. In a large deep-fry pan, heat oil, butter and garlic over medium heat.
2. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
3. In the same time, cook pasta according to directions on package. Drain.
4. Reheat oil in pan, add onion and sauté, stirring often, until onion is soft but still white.
5. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
6. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta.
7. Garnish with parsley or any herbs you desire.
8. Serve immediately.
Ingredients
1 barbecue chicken
250g baby frozen peas
5 spring onions
1 leamon
4 thawed sheets frozen puff pastry
1 egg
1 tbs olive oil
2 cloves garlic
4 sprigs thyme
250ml (1 cup) double cream
Green salad, to serve
Method
1. Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken meat, discarding skin and bones.
2. Place peas in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands.
3. Roughly chop onions, including most of the green part, and place in a bowl with chicken and peas. Zest lemon over chicken mixture, season with salt and pepper, then toss to combine.
4. Line an oven tray with baking paper. Stack 2 pastry sheets on top.
5. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling.
6. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg, then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie.
7. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning).
8. Meanwhile, heat oil in a pan over medium heat. Bruise garlic, discard skins, then add to pan.
9. Strip leaves from thyme into pan, then cook, stirring, for 1 minute or until fragrant.
10. Add cream and simmer for 2 minutes. Discard garlic.
11. Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.
Serves: 6
Ingredients
4 boneless chicken breasts, cut into slices, marinated with ½ tsp each of salt, white pepper, Chinese salt
¼ cup oil
1 tbsp crushed garlic
Mushrooms sliced
1 tsp levelled crushed red pepper
4 small fried chillies, sliced
1 tbsp ginger, sliced
1 tbsp Soya sauce
1 tbsp vinegar
1 tbsp oyster sauce
½ tsp Chinese salt
2-3 tbsp spring onion leaves, chopped
½ tsp salt
1 tbsp fish sauce
Method
1. Marinate thinly sliced chicken breast for ½ an hour.
2. Heat oil in a cooking wok and fry crushed garlic.
3. When slightly golden, add the marinated chicken and stir fry for three minutes.
4. Add all the seasoning and vegetables.
5. cook for 5-8 minutes or until done and remove.
6. Serve hot with rice.
Enjoy!
Ingredients
1 medium size chicken, cut in 12 pieces
2 cups fenugreek
6 green chillies
3 – 4 onions
1 tsp garlic paste
1 tsp ginger paste
1 tbsp red chilli
½ tsp turmeric powder
5 – 6 tomatoes
4 -5 tbsp oil
salt to taste
Method
1. Fry the onions and add garlic/ginger, turmeric and green chillies and fry for a while.
2. Then add chicken and fenugreek and fry again.
3. When the water of the chicken dries up, add in tomatoes, salt and red chilli powder and fry and cook till it becomes tender.
Ingredients
2 chicken breast pieces
50g flour
50g bread crumbs
50g frozen butter
2 tbsps parsley
1 tbsp lemon juice
2 eggs, beaten well
1 tsp level sugar
2 tbsp Worcester sauce
1 tsp each salt, pepper, mustard
Method
1. cut the breastbone with knife, flatten the breast with hammer.
2. Sprinkle with salt, pepper, mustard and parsley. Place frozen butter in centre of the breast fillet and roll it up.
3. Now dip the rolled chicken in flour, egg and then in breadcrumbs; make sure the edges are sealed properly so the butter doesn’t leak out while frying.
4. To seal the batter, chill in the refrigerator for about half an hour. Deep fry in medium hot oil for 8-10 minutes, serve with mashed potatoes with lemon.
TIP
You can use cheese as a Substitute for butter in chicken à la Kiev for a melt in the mouth texture.
