Chicken Meatballs with Yogurt Dipping Sauce

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

Dry chicken chilli

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!

Mutabak

Martabak, also mutabbaq, (Arabic: مطبق‎) is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia (especially the Tihamah and the Hejaz regions). Depending on the location, the name and ingredients can significantly vary. The name mutabbaq (or sometimes mutabbag) in Arabic means "folded". In Indonesia, the Murtabak is one of the most popular street food menu and is well known as Martabak.

Ingredients
  ½ kg boneless meat,
  1 tsp garlic paste
  1 tsp ginger paste
  1 tbsp red chilli
  ½ tsp turmeric powder
  1 tsp cumin seeds
  ½ tsp cardamom powder
  1 tsp salt
  3 eggs
  1 cup grated cheese
  1 cup flour for rotis
  ½ tsp black pepper
  2 tbsp coriander leaves
  1 tsp lemon juice

Method
1. Boil meat with garlic/ginger paste, salt, red chilli, turmeric powder and cumin seeds. 
2. Take the boiled meat and shred it. Beat eggs and add salt, black pepper and cardamom powder. 
3. Make rotis according the size of the dish. 
4. Now grease the dish and spread the roti on it. Spread with egg mixture, sprinkle with meat, lemon, grated cheese and coriander leaves. 
5. Place another roti on the top and repeat the procedure. Bake in the oven till firm. 
6. Cut it like cake slices and serve.

Nargisi kofta

Ingredients for the kofta
  1/2 kg mince
  3 cloves
  1 tsp salt
  1 tsp ginger/garlic paste
  5 red chilly whole, chopped
  1 tsp red chilly powder
  1 piece cinnamon
  1/2 cup chane ki daal
  1 tsp cumin seed
  2 small cardamoms
  1 big cardamom
  1 onion roughly, chopped
  5 black pepper
  1 egg
  6 hard-boiled eggs
  1/2cup oil for frying

Ingredients for curry
  1 tsp coriander powder
  ¼ tsp turmeric powder
  1 tsp red chilly powder
  ½ tsp all spices
  1 tsp ginger/garlic paste
  200 gms tomatoes, chopped
  1 onion chopped
  200 gms yogurt
  30 gms cashew nuts
  125 ml chicken stock
  1 bunch coriander leaves, roughly chopped for garnish
  Salt to taste
  3 tbsp oil

Method to make the koftas
1. Cook mince with all the above ingredients and one cup water till water dries off completely. 
2. Cool and grind to a fine paste, add one beaten egg and a table spoon of water, mix well. 
3. Cut the boiled eggs in half, take a little portion of the mince, put a piece of boiled egg on it. 
4. Shape into kofta, fry till golden brown.

Method to make the curry
1. Fry the chopped onions in the oil until golden brown, add the powdered spices and the ginger/garlic paste. Fry well. 
2. Add the chopped tomatoes and cook for a few minutes. 
3. Add the cashew nuts, yogurt and chicken stock. Season. Simmer for five minutes and add the koftas. 
4. Leave to soak in the gravy for about 15 minutes. 
5. Garnish with chopped coriander leaves.

Chicken curry

Ingredients
1 chicken cut into karahi pieces
1 onion
1 tbsp ginger/garlic paste
1 stick of cinnamon
2 cardamoms
6 black pepper seeds
4 cloves
Few curry leaves
1 tsp coriander powder
2 tsp chilli powder
1 tsp turmeric powder
salt to taste
1 tomato cut into cubes
½ cup curd
½ cup ground almonds
7 tbsp oil
1 cup water

Method
1. Heat oil and fry the onion till light golden. Add ginger/garlic paste, curry leaves, cinnamon, cardamom, cloves and pepper till light golden. Then add chilli powder, turmeric, coriander powder and water.
2. Add chicken, tomatoes, salt and sauté with the spices for six minutes. Cover and leave to simmer on low flame till the chicken is tender. Lastly add curd and ground almond.
3. Bring to a boil and serve with nan.

Beef chilli

Ingredients
½ kg boneless beef undercut, thinly sliced
1 tsp cornflour
1 onion, sliced
2-tsp garlic, chopped
1 tbsp Soya sauce
1 egg
2 green chillies
1 spring onion, sliced
½ cup beef stock
2 tbsp vinegar
White pepper to taste
Sugar to taste
Oil for frying
Salt to taste

Method
1. Marinate beef with half teaspoon Soya sauce, egg, cornflour, salt and pepper for an hour. Heat oil in a wok and deep fry the beef till golden brown.
2. Drain the pieces and keep aside. In another pan, fry onion and garlic. Add green chillies, vinegar, half tsp Soya sauce and stock.
3. After 10 minutes add the fried beef, salt, pepper and sugar and cook till it is done. Add spring onion and remove from flame. Serve hot.

Methi chicken

Ingredients
1-1/2 kg chicken cut into karahi pieces

For Marinade
1 tsp each, ginger and garlic paste
1 tsp red chilli powder
2 tsp yoghurt
½ tsp cumin powder
Salt to taste

For Gravy
2 onions chopped
2 tomatoes chopped
3 green chillies, chopped
2 cardamoms
1 cinnamon stick
½ tsp black cumin seeds
2 cups chopped fenugreek leaves
1 lemon juice

Method
1. Mix all the ingredients and marinate the chicken for 30 minutes.
2. Grill in a pre-heated oven till golden brown.

For gravy
3. Roast cardamom, cinnamon, black cumin seeds and chopped onions till golden brown.
4. Add fenugreek leaves and sauté for four minutes. Add tomatoes and chicken and cook till the aroma of the fenugreek leaves comes out.
5. Put lemon juice, garnish with ginger juliennes and serve.

Coconut chicken

Ingredients
2 lb boneless chicken thigh, cut into thin, long strips
150 ml chicken stock
25 gms coconut cream
1 tbsp oil
4 spring onions, sliced thinly
4 tbsp butter
1 green chilli chopped
Juice and rind of a lemon

Method
1. Mix together chicken stock and coconut cream until it dissolves.
2. Heat oil in a wok and sauté chicken until it turns golden in colour.
3. Add green chilli and spring onion and cook for three minutes.
4. Add the remaining ingredients and simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok.
5. Serve hot.

Chicken and brinjal

Ingredients
4 chicken fillets, cubed
2 brinjals, cubed
1 lime, cut into segments
8 black mushrooms

For Marinade
4 tbsp oil
2 tbsp lime juice
1 clove garlic, chopped
1 tsp red chilli powder
6 tbsp chopped coriander leaves
Salt and black pepper to taste

Method
1. Mix all the ingredients and marinate the chicken and brinjals in it for 30 minutes.
2. Thread vegetables, chicken, lime wedges and mushrooms on skewers.
3. Grill in a grill pan till vegetables are slightly charred and chicken is cooked.

Boneless Fried Chicken with chutney

Ingredients
2 KG boneless chicken
2 tbs. ginger paste
1 tsp. Ajinomoto
8 tbs. soya sauce
2 tsp. chili sauce
4 tbs. white vinegar
2 tbs. red chili powder
1 tsp. black pepper powder
500g Yogurt
10 tbs. corn flour
1 tsp. chat masala
Oil for deep frying
Salt to taste

FOR CHUTNEY:
1 cup fresh chopped coriander
3 cloves of garlic
1/2 tsp. salt
8 green chilies
1 tsp. zeera powder
4 tbs. Imli paste
4 tbs. tomato ketchup
1/4 cup water

Method
- Cut the chicken into 5cm long and 3cm wide pieces.
- In a bowl mix the chicken with all the other ingredients.
- let it marinate for about 4 hrs.
- After marinating, deep fry the chicken.

FOR CHUTNEY:
- In a mixer add all the ingredients and grind it to paste.

Chicken bake

Ingredients
    1 broccoli, cut into florets
    ½ cauliflower, cut into florets
    50g butter
    1/3 cup plain flour
    3 cups milk
    1 teaspoon sea salt or per taste
    3 cups cooked chicken, shredded
    1 cup grated tasty cheese

Topping
    1 cup fresh breadcrumbs
    ½ cup freshly grated parmesan
    juice of 1 small lemon

Method
- Preheat the oven to 200°C. 
- Butter the base of a 2.5 or 3L casserole dish or 6 individual dishes. 
- Cook broccoli and cauliflower in a steamer or the microwave for 4-5 minutes until just tender and drain well.
- Melt butter over medium heat in a saucepan. Stir in flour and cook, stirring, for one minute. Gradually whisk in milk to prevent lumps forming; add salt (if using). Bring to the boil, keep stirring, until the sauce thickens.
- Stir chicken, cheese and vegetables into sauce. Spoon into prepared dishes.
- Combine breadcrumbs, parmesan, and lemon zest and juice in a small bowl. Sprinkle evenly over chicken mixture. 
- Bake for 20 minutes until top is golden and crunchy.

Honey soy chicken

Chicken drumsticks marinated in soy sauce and honey are always a popular - and sticky! - dinner for kids. This recipe is quick to make and goes well with plain rice and steamed vegetables.

Ingredients
    1/2 cup light soy sauce
    1/3 cup honey
    1 lemon, juiced
    1 garlic clove, crushed
    12 chicken drumsticks

Method
- Preheat oven to 200°C.
- Combine soy sauce, honey, lemon juice and garlic in a bowl and mix well.
- Place the chicken drumsticks in an ovenproof dish in a single layer and pour the marinade over the top.
- Cover the dish with foil and cook drumsticks in preheated oven for 45 minutes or until the juices run clear when the drumsticks are pierced in the thickest part.
- Turn the drumsticks and baste them with the marinade every 15 minutes.
- Remove from oven, drain off marinade and cool to room temperature.
- Store in an airtight container in the fridge for up to 2 days.

Tip: If you want to reheat the drumsticks, preheat the oven to 150ºC. Place the drumsticks in an ovenproof dish and reheat them for 10 minutes or until heated through.

Baked Chili

Tender pieces of lamb slow-cooked in a rich tomato base enhanced with whole cloves and spiked with crushed red chili peppers. Serve over rice or with lots of crusty bread to soak up the sauce. Even better the next day.

Ingredients
1 kg lamb stew meat 
1 tsp vegetable oil 
1 kg onions, chopped 
2 green bell peppers, seeded and chopped 
400 grm canned diced tomatoes with green chiles 
3 cups seeded and chopped tomatoes 
4 dried whole red chili peppers, crushed 
2 bay leaves 
3 whole cloves 
2 tsp chili powder 
1 tsp ground cumin 
1 tsp crushed dried oregano 
salt to taste
1/2 tsp ground black pepper 
1/2 tsp paprika

Method
- Preheat oven to 150°C.
- In a large oven-safe pan, brown stew lamb in vegetable oil over medium-high heat, about 4 minutes.
- Add onion and green bell pepper and sauté until tender, about 3 minutes.
- Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika -  mix well.
- Cover and bake for 2 hours, or until the lamb is tender. Remove bay leaf prior to serving.
- Serve hot.

Note: Makes 8 servings. You can make this recipe with beef

Chicken masala roast

Ingredients
1-1/2 chicken, cut into 16-18 pieces
1 lemon, halved
8 small onions, peeled
4 cloves of garlic, crushed
1 tbsp ginger, grated
1 tbsp honey
3 tbsp oil
1 tsp red chilli powder
2 tsp cumin seeds
1 tsp coriander seeds
½ tsp all spices powder
250 ml plain yoghurt

Method
- Pre-heat the oven at 200°c. 
- Place chicken, lemon and onions in a baking dish. 
- Mix together all the remaining ingredients and pour over the chicken. 
- Cover with foil and roast for an hour. Remove foil 15 minutes before taking out the dish from the oven.

Spanish Chicken Curry

Ingredients
3 lb chicken, cut into 12 pieces
¾ medium bottle tomato ketchup
50 g ghee or butter
4-6 capsicums, sliced lengthwise
6-8 spring onions, chopped
3 medium onions, quartered
4 cucumbers, sliced lengthwise
1 tsp freshly ground red chillies or to taste black pepper, coarsely ground, to taste
1½ tsp ginger and garlic paste
Salt to taste
Water

Method
- Boil chicken with ginger and garlic. When tender, strain the stock (one cup should be left) and keep aside.
- Heat the butter of ghee in a heavy-based pan, add onions, and fry lightly. Add the spring onions, cucumber and capsicum. Pour in the tomato ketchup, ground red chilli, salt and pepper.
- Add the stock and the chicken. Simmer for about ten minutes.
- Serve hot in the centre of a ring of boiled rice.

Bhuna Chicken

Ingredients
1½ kg whole chicken, skinned
2 medium onions, skinned, chopped
2 teaspoon freshly ground garlic
1-2 level teaspoon chili powder
1.5 teaspoon ground coriander
1/2 level teaspoon ground turmeric
1/2 cup water
2-3 tomatoes, chopped
1 teaspoon ground ginger
1/2 cup oil
1.5 teaspoon garam masala
2 tablespoon coriander leaves, chopped
2-3 green chilies, sliced
salt to taste

Method
- Wash and cut chicken into 8-10 pieces. In a heavy skillet put chicken, onions, garlic, salt, chili powder,ground coriander,turmeric and water.Cook over medium heat until meat is half cooked,about 10-15 minutes
- Add tomatoes and ginger,stirring constantly cook for 5 minutes, or until tomatoes are reduced to purée
- Add oil and cook for 5 -8 minutes, keep stirring all the time. You may have to add little water to prevent gravy from sticking to the bottom of the pan
- Bhuna chicken is ready when oil begins to separate from gravy. Add 1\2 cup water, if you need thin gravy
- Add garam masala, coriander leaves and chilies, stir once and transfer to a serving dish
- Enjoy this delicious chicken with Raita,Naan or Roti

Soya Sauce Chicken

Ingredients
    2 lb boneless skinless chicken thighs
    ½ cup sugar 
    ½ cup soy sauce
    ¼ cup white vinegar
    1 clove garlic, minced
    2 Tablespoons Oyster Sauce    
    1 Tablespoon cornstarch
    2 Tablespoons water
    Hot, cooked rice

Method
- Heat a large non-stick sautee pan over medium-high heat.  
- When hot, spray with cooking spray and add the chicken thighs.  
- If you are leaving them whole, brown for approximately 6-8 minutes each side.  If using chicken chunks, sautee for 3-6 minutes entirely.
- In a bowl, mix sugar, soy sauce, oyster sauce, vinegar and garlic. Pour soy mixture over chicken and bring to a boil.
- Reduce to a simmer and continue to simmer on low heat for 30 minutes.
- In a small bowl, mix cornstarch and water.  When the simmer time is up, add the corn starch mixture to the chicken and stir until thickened.
- Serve with the sauce spooned over rice.

Makhni Kabab

Ingredients
    Boneless chicken (boiled and mashed) ½ kg
    Onion 1 cup chopped
    Butter 4 ounces
    Green chillies 4 chopped
    Bread slices 4
    Egg 1 or 2
    Ginger garlic paste 1 tsp
    Sugar 1 tsp
    Salt 1 tsp heaped
    Chilli powder 1 tsp
    Turmeric ½ tsp
    All spice ¾ tsp
    Coriander leaves 2 tbsp
    cooking Oil 2 tbsp

Method
- Soak bread slices in water for few minutes and squeeze.
- Divide butter into 10 to 12 equal parts and freeze.
- Seam the chicken and mash well.
- Heat oil in a pan and fry chopped onion, add ginger garlic paste fry till light golden.
- Add turmeric, chilli powder and all spice powder.Mix well, remove from heat.
- Now add in mashed and boiled chicken with green chillies, coriander leaves,salt and sugar.
- Also add in soaked bread slices, mix well.
- Divide mixture into small equal parts and roll each portion into ball.
- Stuff with the piece of frozen butter and roll again, slightly flatten.
- Beat the eggs. Now dip kabab in beaten eggs, roll in bread crumbs, refrigerate for 1 hour then deep fry till golden.

Lamb Meatballs with minted yogurt

Ingredients
sauce:
1 1/2 cups yogurt
finely shredded zest of 1 lemon
1 tbsp finely chopped fresh mint
1 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp minced garlic

In a small bowl, combine all ingredients and set aside until ready to serve meatballs. Chill, if desired.

meatballs:
2 tbsp finely grated ginger
1 tbsp minced garlic
2 tsp curry powder 
2 tsp garam masala
1 tsp salt & 1 tsp pepper
1 1/2 lb ground lamb
1/2 lb ground turkey
1 tbsp olive oil

1. In a large bowl, combine ginger, garlic, ras el hanout, salt and pepper. Add meats and gently combine with hands until spices are just evenly distributed. Do not overmix.
2. Gently roll meat into 1 1/2 inch balls and set on a rimmed baking pan or jelly roll pan. Preheat the oven to 200 degrees and line another baking pan with paper towels.
3. Heat a large frying pan over medium heat. Add oil and swirl to coat. Brown meatballs in batches on all sides, turning as needed for about 10-12 minutes (medium rare). Transfer meatballs to towel lined pan.
4. Transfer meatballs to serving dish and serve with yogurt sauce & pitas.

Chicken Shaslick

Ingredients
1 kg boneless chicken 
2 tsp Salt 
1 tsp chili powder 
2 Green Bell peppers 
3 Medium Onions 
6 Small green chilies 
1/2 kg canned whole/diced tomatoes 
1/2 Cup Ketchup 
3 tbs Soy Sauce 
3 tbs Oil

Method
- Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white for 15 minutes 
- Dice the tomatoes if you're using whole ones. 
- Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. 
- Cut the onions into chunks and add these in as well. 
- Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft. 
- Serve with boiled rice.