Chicken Dishes
Chicken Dishes
Chicken Dishes
Dishes
Method
Cook the chicken pieces with salt, garlic, ginger,
green chillies
and almond paste till chicken is tender and water
dries up
completely – well braised.
¼ cup flour
2 Tbsp gram flour
2 Large eggs
1 tsp baking powder
Bread crumbs
Olive oil
Cucumber salad:
1 English cucumber
¼ cup olive oil
3 Tbsp lemon juice
1 fresh red chilli
Salt & freshly ground pepper to taste
5-6 sprigs of mint
Method
Cut chicken fillet into long thick strips
Marinate with spices and leave overnight
Preheat oven to 180 degrees
Combine flour, gram flour, baking powder and add
to the chicken.
Add eggs to chicken and mix well
Coat each piece of chicken with bread crumbs
Leave in fridge for 30 min
Drizzle olive oil over chicken strips
Bake uncovered for 20 – 30 minutes until tender
For salad:
cut cucumber with the peel into ribbons with a
potato peeler
Combine all the ingredients together except for
mint
Place cucumber ribbons on a platter and garnish
with sprigs of
mint
butter chicken
Ingredients
Method
8 Tbsp of butter in a large heavy fry pan on
medium heat. Coat
the pan with melted butter pot on medium heat,
sear all the
chicken pieces a few at a time until they are
slightly browned.
Set them aside in a bowl as you finish each batch
until all are
done.
50ml oil
2 large onions, sliced
10ml garlic finely chopped
25ml curry powder
1 chicken cut into portions
2 large tomatoes
750ml pumpkin or butternut, peeled and cubed
Salt and pepper to taste
Coriander leave
Method
½ kg lamb chops
4 Tbsp ghee
1 tsp white pepper
2 Tsp crushed red chillies
1 tsp salt
1 Tbsp red ginger garlic
2 Tbsp white vinegar
2 Tbsp Amina’s peri – peri braai marinade
1 cup mixed veg cheese as desired.
White Sauce:
2 Tbsp butter
2 Tbsp flour
1 ½ cups milk
Salt and pepper to taste
Method
Marinate chops with all the ingredients for 1
hour
Cook chops in ghee until done add water if
necessary
Cool slightly and set in a greased casserole
dish.
Layer mixed vegetable over chops
Pour white sauce over veg
Sprinkle cheese over.
Cover with foil and bake at 180 C for 35 – 45
minutes.
Boil until thick, stirring continuously to
prevent lumps from
forming.
Method
Marinate chicken pieces in the above ingredients
for at least 2 – 4
hours
Preheat grill. Grill chicken for ½ hour on medium
grill and then 15
more minutes on low heat. Chicken should be tender
and properly
grilled before serving.
FILLING:
500g chicken (cubed)
½tsp tumeric
1 tsp chilli powder
1 tsp BBQspice
1 tbs peri-peri sauce
1tbs peri-peri
oil
1 tbs chicken spice
2 tbs lemonjuice
1 tsp lemon pepper
Salt to taste
1 tbs mayonnaise
4 tbs Frenchsalad dressing
Coriander (chopped)
Method
3 peppers chicken
Ingredients
1 Chicken
1 green pepper
1 yellow pepper
1 red pepper
1 Tbls chicken spice
1 tsp ginger
1 tsp garlic
1 tsp chilli powder
1 Tbls tomato sause
1 Tbls Mayo
Method
Marinade the chicken with all the above
ingredients
dnt forget to slice the peppers.
cook the marinated chicken in cube pieces of
butter .
adega chicken
Ingredients
Adega chicken
Method
Allow ro sizzle then add chicken to sauce
Best served with savory rice and chips. Put extra
sauce on rice and chips and allow to soak up
al tazaj chicken
Ingredients
Altazaj Chicken.
Take whole chicken slit in butterfly wash drain
Add salt, birco, green crushed chillies, olive
oil, normal oil, lots of garlic and lemon juice.
Marinate for 2 hours put in oven tray n bake till
golden brown serve with chips,naan and garlic
mayonaise sauce.
Serve hot n enjoy:)
Baby chicken
Ingredients
Ingredients
Method
- Mix all the above ingredients besides the fried
onions and
ghee.
- Take half the masala add the ghee to it and cook
in a pot for
5-10 minutes
- Take the baby chickens rub on the raw masala.
- Then add rest of the cooked masala to the
chickens. Place in
pot.
- Cook until done. Add extra ghee if needed.
- Serve with seasoned baby potatoes. Decorate with
vegetables,
fat chips, etc.
1 kg chicken fillet
6 large tomatoes
6 flakes of garlic
1 inch piece of ginger
1 small onion
2 tblsp butter
1 tblsp sugar
1 tsp mustard powder
salt
Method
- Make a puree of the tomatoes with garlic, ginger
and onion in
blender.
- Steam the chicken till done and water dries up.
- Arrange the chicken pieces in a greased baking
dish and then
pour the puree on top, mixed with all the
seasonings and butter.
- Cover and bake in a moderately heated oven for
35 to 40minutes.
- Serve hot or cold.
1 chicken
1 tsp safron - 2tbsp boiling water
1 cup thick plain yoghurt
3 tbsp olive oil
4 tbsp lemon juice
1 tsp chilli garlic paste
1/2 tsp paprika
1/4 tsp pepper
2 tsp crushed jeeru
1 1/2 tsp salt
Method
cut chicken into pieces
soak safron into water
combine yoghurt,olive oil,spices, lemon
juice and safron together and mix well
add the chicken to the marinade and
refrigerate over night .
Place chicken in an oven try and cover with
foil.
Bake for 45 min.
Remove try from oven and pour excess
marinade into small pan and bring to boil.
Once marinade has thicken , pour over bake
chicken and serve immediately.
Chicken curry
Ingredients
¼ cup oil
1 medium onion – sliced
1 chicken – cut, wash
2 tblsp ginger garlic
¼ tsp turmeric
1 tsp dhana jeera
1 tsp salt
1 tblsp chillies
3 ground medium tomatoes
2 potatoes – ¼ ed
Method
- Put oil in pot, add onions and cook on
medium heat till light pink.
- Add chicken and ginger garlic and cook till
water dries out, add spices.
- Mix all well and add tomatoes and potatoes.
- Cook till moisture is dry; add water for
gravy and boil.
VARIATIONS:
Bbq chicken
Ingredients
4 kg chicken pieces
2 tbs round red chillies
2 tbs peri-peri sauce
Juice of 1 lemon
1 tbs white vinegar
1 tbs crushed garlic
2 tbs BBQ spice
2 tbs mayonnaise
2 tbs Mrs Balls hot sauce
1 tsp meat tenderiser
Little oil
2 tbs tomato sauce
Method
Mix altogether and marinade for at least 2
hours.
Baste with butter when braaing or grilling.
Additional Info
adjust quantities accordingly
butter chicken
Ingredients
Method
Method:
Mix half the milk with the cornflour and set
aside.
Heat butter in large pan till just bubbling,
but not hot enough to start browning.
Add chicken pieces, stirring to coat well
with butter.
Add turmeric, cayenne and lemon juice.
Once chicken is nearly cooked (only a minute
or so), add cream and remaining milk.
Turn heat lower and add the milk-cornflour
mix.
Stir till sauce thickens; if too thick, add
extra milk and cream.
Check chicken is cooked.
Add salt to taste, sugar if desired, and
remove from heat.
Serve immediately.
Black pepper chicken
Ingredients
Method
Mix black pepper, salt, ginger and garlic
paste, vinegar,lemon juice and yogurt
together till
paste is formed
Marinate chicken pieces in the paste and
keep marinated pieces for 2 hours
Deep fry in the cooking oil till golden
brown. Serve with Raita or Tomato Ketchup
Chicken briyani
Ingredients
1 ½ kg Chicken Pieces
3 cups Basmathi Rice (Parboiled in salted
water, 1 cardamom, 1 pc cinnamon stick, 2
tsp oil) (10 minutes)
2 cups Lentils (Parboiled in salted
water) (15 minutes)
8 potatoes – coloured and fried
Method
Method
1. Add all of the above in order to
chicken pieces. Let marinate for 1-2 hrs.
(Overnight is better)
2. Put on stove on high and cook till
half done.
3. Layer lentils on top of chicken
4. Put potatoes on top of lentils
5. Put rice on top of potatoes
6. Add ½ cup of water on top of rice.
7. Drizzle with ghee/oil
8. Colour rice a little with yellow
colouring
9. Top with a little crushed onion and
saffron and cover with foil
7. Put in oven (180° C) and steam for 1
hour
chicken curry
Ingredients
1 kg chicken pieces
2 onions, chopped or pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method
Heat oil in a saucepan and fry the onions,
ginger and
garlic, together with cumin and coriander
powders and
cilantro/coriander leaves for five minutes
on low heat.
Add tomato, chicken, turmeric and chilli
powders and
salt together with half a cup of lukewarm
water and
cook on medium low heat for half an hour,
keeping the
saucepan covered with a lid.
3 CHICKEN FILLETS
SALT AND PEPPER TO TASTE
1 TSP GINGER AND GARLIC PASTE
1 TSP GROUND GREEN CHILLIES
1 T SOYA SAUCE
1 T WOCESTER SAUCE
2 T OIL
2-3 CARROTS, JULIENNE
1 MEDIUM ONION, SLICED
2 CUPS RICE
DHANIA AND SPRING ONION FOR GARNISHING
GRATED CARROT AND FINELY SLICED ONION FOR
GARNISHING
Method
CUT CHICKEN FILLET IN SMALL STRIPS.
BRAISE IN OIL WITH SALT, PEPPER, CHILLIES
AND GINGER GARLIC.
ADD SOYA AND WOCESTER SAUCE. MIX WELL.
ADD CARROTS AND ONION AND BRAISE TILL
DONE. BOIL RICE SEPERATELY TILL DONE BUT
NOT SOFT. ADD TO CHICKEN AND TOSS WELL
ADDING ABOUT 1-2 TBLSP SOYA SAUCE,
DEPENDING ON TASTE. GARNISH WITH CHOPPED
DHANIA AND SPRING ONIONS, GRATED CARROT
AND ONION
Chicken in coconut
Ingredients
VEGETABLES;
8 baby marrows,halved
200g mushrooms,halved
2 punnets baby corn
12 baby carrots, left whole
12 green beans,topped,tailed and cut in half
1 green pepper, quartered
1 red pepper, quartered
Method
Wash and drain chicken well.Mix all spices and
seasoning together
with a little warm water.Smear spices over chicken
and marinate
for a few hours or overnight.
Chicken jalfarezi
Ingredients
Method
Take 4 tbs oil in pan and add chopped
tomatoes, garlic and ginger paste, coriander
powder, and fried onions.
Let the tomato soften and let it cook for 5
min.
Add washed boneless chicken to it, and let
it cook for 10 min with lid.
Occasionally see to check that chicken does
not stick the pan.
After it has become tender keep the pan
aside.In another pan add 2 tbs oil and put
sliced
tomato, onion, capsicum, garam masala powder
and salt.Cook till the vegetables become
soft.
Then add chicken to it and let it cook for
another 2 to 3 min.
Chicken korma
Ingredients
Chicken 1kg
Sliced onion 1 cup
Poppy seeds 1 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Fresh grated coconut ½ cups
Curd (yogurt) 1 cup
Garlic cloves 2
Ginger paste 2 tsp
Green cardamom 3 – 4
Dry red chili whole 2
Fresh cream ¼ cup
cream ¼ cup
Oil 3 tbsps
Salt to taste
Method
Clean, wash and skin the chicken. Cut
the
chicken into 12 – 14 pieces. Soak poppy
seeds in 1 cup warm water for 10
minutes.
Grind soaked poppy seeds with deseeded
red
chilies, coriander seeds, cumin seeds,
garlic, green cardamom and grated
coconut.
Heat oil in a pan. Add sliced onions
and
cook till they are translucent. Add
ginger
paste and stir for 15 seconds. Add
chicken
pieces and cook on high flame for 5
minutes
stirring constantly. Make sure not to
colour
the chicken. Stir in the ground paste
and
add 1 cup of water. Add salt and bring
it to
a boil. Reduce flame and add beaten
Curd/Yogurt. Simmer for 5 minutes.
Finish
with fresh cream.
chicken munchurian
Ingredients
Garnish:
Spring Onion (Chopped) 2 tablespoon
Carrot (Julienne) 2 tablespoon
Capsicum (Julienne) 2 tablespoon
Method
Marinate chicken with chilli sauce, vinegar, soya
sauce, salt,
white pepper, sugar and Chinese salt. Keep aside
for half an
hour. In a pot, heat Cooking Oil on medium heat
for 3-5 minutes.
Saute garlic for a minute and add chicken. Golden
fry the chicken
on high heat and remove it from the pot. In the
same pot add
tomato paste, ketchup and stock. Add salt, whole
red chillies and
cook until thick. Add the chicken and bring to a
boil. Heat a
sizzler plate (easily available in shops) on
medium heat for 10
minutes and pour the machurian into the hot
plate.
Presentation:
Garnish and serve hot with boiled rice or fried
rice.
Tip:
To make chicken stock, boil ½ kg chicken bones in
a pot with 4-6
cups of water until only one cup of stock remains.
To avoid heek,
add one small whole peeled onion and 2-4 black
pepper corns when
it comes to a boil. Instead of stock, you can also
use 1-2
chicken cubes dissolved in 1 cup water.
Comments
Chicken munchurian
Ingredients
Ingredients
For making the chicken marinade:
Boneless chicken - 3/4 lb
(cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup
(or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water
(mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste
Method
Combine all the ingredients for the
marinade (except oil) and set aside for 1/
2 - 1 hour.
Heat the oil in a frying pan. Deep fry the
chicken pieces a few at a time.
Drain when golden brown and cooked.
Keep aside.
In another pan, heat oil, and then add the
chopped ginger, garlic and green chillies
and finally some spring onion and saute
for a minute.
Add the soya sauce, chili sauce/tomato
sauce, pepper, sugar, ajinomoto, stock
and salt.
Add little water and bring to a boil. Add
the fried chicken and cook for 3 minutes.
Then add the maida and water mixture
and stir so that no lumps are formed.
Cook for a few minutes until the mixture
thickens slightly.
Chicken mussalman
Ingredients
1 whole chicken
20 gms green chillies
1 tbsp ginger-garlic paste
2 tbsp grated raw papaya
1 tbsp lemon juice
salt to taste
For Marination:
1 cup curds
1/2 tsp red chilli powder
1 tsp kashmiri chilli powder
2 tbsp salad oil
Method
Prepare the chicken (pluck, singe and skin).
Cut slits lengthwise over the breast portion
and breadthwise over the leg portion
carefully.
Apply salt and sprinkle lime juice all over
and keep aside. Grind green chillies, ginger
and
garlic to a paste.
Beat curds thoroughly. Add ground spices.
Grind papaya and add. Beat well again.
Add the chilli powder and beat well. Add
salad oil and colour and strain through fine
sieve.
Rub the batter all over the body of the
chicken and well inside the slits. Let it
soak in the
batter for at least 12 hours.
Thread chicken on to a thin iron rod and
place it well inside the tandoor.
Remove when well done. Serve hot with onion
rings and pieces of lime.
Chicken pokora
Ingredients
16 sm chunks of chicken breast
1 lg onion
approx same size piece of -ginger
1 clove garlic
1 chopped jalapeno pepper (if you want it spicy)
1 tsp lemon juice or
2 tsp plan yogurt
1 1/2 cup dry batter
1 tsp salt
Method
Blend everything but chicken and batter in
blender until fine.
Use this to marinate the chicken for 1 hr.
Mix water with batter until batter is thick
as honey.
Put chicken in batter.
Fry pieces under low heat to a medium brown.
Enjoy it as an appetizer or snack.
Chicken parmesan
Ingredients
Method
In a shallow bowl, combine the bread crumbs,
Parmesan, 1/2 teaspoon of the salt, and 1/
4 teaspoon of the black pepper.
In a large saucepan, heat 1 tablespoon of
the olive oil over moderately low heat.
Add the onion and cook, stirring
occasionally, until translucent, about 5
minutes.
Add the garlic and stir for 30 seconds.
Stir in the tomatoes, red-pepper flakes, and
the remaining 3/4 teaspoon salt and 1/4
teaspoon black pepper.
Bring to a simmer, reduce the heat, and
simmer, stirring occasionally, until
thickened,
about 20 minutes.
Remove from the heat and cover to keep warm.
Chicken pilau
Ingredients
1 chiken
2 cups basmati rice
1 T ghee/oil
1 tsp jeera seeds
1 tsp garlic
2 tsp chillie powder
2 tsp crushed chillies
2 tsp dhana jeeru
1/2 tsp tumeric powder
1 1/2 tsp salt
2 large liquidised tomatoes
1 large spoon lemon juice
1 1/2 cup yoghurt
handful of mix veg
dhania
whole chillies
fried potatoes
Method
heat ghee or oil,add jeera seeds,lemon
juice and garlic.let it sizzle then add
the tomatoe and spices.braise well then
add chicken. cook for 10 mins and add
veg,yoghurt,chillies.cook on high and
add potatoes. steam in oven for 20 mins.
serve with salad,papar and dhai
chicken pilau
Ingredients
Method
Wash the rice and soak it for 1/2 hour. Cut
chicken into small pieces. Heat oil in a
kadai.
Fry the onions till golden brown. Add the
grounded masala and simmer for 2
minutes.
Add cloves, cinnamon, cardamoms, and bay
leaves. Fry chicken pieces for 5
minutes.
Add rice to it and add water required to
cook the rice. Stir well. Let the chicken and
rice cook.
Once done garnish with corriander leaves.
Serve hot.
Chicken shasliks
Ingredients
Method
Boil chicken ,Cut chicken and potatoes in 1"
cube pieces (it should be 16 pieces each).
Cut 24 square shape pieces of onions and
capsicums.
Take a bamboo stick and skewer the chicken
(2 pieces) and potato (2 pieces), altering
with onion and capsicum pieces.
Repeat for other sticks also ,Take a bowl
and mix flour, corn flour, the spices and
salt.
Add warm water to make a thick paste.
Coat the sticks with the flour paste and
deep fry in medium heat.
Heat a clean frying pan and add tomato
ketchup. Stir fry the sticks for a minute.
Serve hot
Chicken Shashliks.
Chicken sosatis
Ingredients
Method
1. Marinate all of the above overnight.
2. Tread pieces of chicken fillets on
skewer alternating with cubed green
peppers, cubed tomatoes,cubed onions &
cubed pineapple.
3.Grease an oven tray with little oil
and bake at 180*C until water dries up.
4. Pour the ffg. sauce over sosaties
before serving:
2 tbs. butter
1 tsp. freshly ground garlic
2 tbs. fresh lemon juice
1 tbs. Worcester sauce
1 tbs. Chilli sauce
1 tbs. Tomato suce
1 tsp. Aromat
1 tsp. sugar
1 tsp. fine red chilies
1/2 cup fresh cream
Boul all of the above until a thick
consistency & pour hot over sosaties.
Chicken tikka
Ingredients
Method
Pour the oil into a large saucepan bring up to a
medium heat. Add
the onions and reduce the heat to low. You can
optionally add 1
or 2 Whole Star Anise which help bring out the
sweetness of the
onions and imparts a subtle aniseed flavour but
remove them once
the onions are cooked. Cook the onions gently and
slowly until
they turn a golden brown colour.
Chicken tikka
Ingredients
Method
Rinse chicken, pat dry with paper towels and
cut into
3/4.inch cubes. Thread onto short skewers.
Put skewered
chicken into a shallow non.metal dish. In a
small bowl, mix together yogurt, ginger
root, garlic, chile
powder, coriander, salt, lime juice and oil.
Pour over
skewered chicken and turn to coat completely
in marinade. Cover and refrigerate 6 hours
or overnight
to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill
rack and cook
5 to 7 minutes, turning skewers and basting
occasionally
with any remaining marinade. Serve hot,
garnished with lime slices.
Chicken tikka n chip casserole
Ingredients
Method
Marinate chicken and leave for 1 hr.Cook in
ghee
Chicken tornado
Ingredients
SAUCE:
(boil 2gether)125ml fresh cream,
1 tblsp butter,
2 tblsp tomato sauce,
1 tblsp mayo,
1 tblsp lemon juice,
few drops egg yellow colouring,
red chilies, add to cooked fillet.....
serve with chips,salad,pita
chicken tornado
Ingredients
sauce
125ml fresh cream
1 tblsp butter
2 tblsp tomatoe suce
1 tblsp mayo
1 tblsp lemon juice
few drops egg yellow colouring
red chillies
boil and add to fillet.
serve with chips, salad and pita
chicken wings
Ingredients
Method
- Marinate wings in the above ingredients
overnight or 6 hours
COATING MIXTURE:
1 cup flour
1 tsp baking powder
1 tbsp BBQ spice
- Dip wings in the above dry mixture and fry in
medium heated
oil for 4 minutes on each side
- Close lid while frying allowing it to steam.
Remove from oil
- Once ready to serve, place on platter and heat
in oven to
crisp before serving.
- Serve with chilli dip and chips.
Chicken sukha
Ingredients
Chicken ~ 1 lb
(1/2 kg)
Onion ~ 1/2
( diced in medium
sized pieces)
Chilly powder ~
1tsp
Pepper powder ~
1tsp
Coriander/dhania
powder ~ 2 tsp
Turmeric powder
~ ¼ tsp
Garam masala
powder ~ ¼ tsp
**Yogurt (curd)
~2
tsp
*Optional~
Chopped
Coriander and
Shallot
**Instead of
yoghurt you can
use coconut milk/
cream or sour
milk. I prefer
coconut cream.
Method
1. Wash and cut
chicken in small
pieces.
2. Take a bowl
mix chillie
powder,
pepper powder,
coriander
powder, turmeric
powder, salt,
garam masala,
ginger garlic
paste, yogurt
and form a paste.
~>Add the
chicken pieces
to this
and rub the
masala on
the chicken.
~>Let this
marinate for
at least an hour
or more in the
refrigerator.
5. On the stove
add the already
braised onions
in to the kadai
along with
chopped shallot
and corriander
and a little
more yoghurt and
saute. Grill for
another 2
minutes.
6. Garnish with
coriander leaves,
split chillies
and lemon or
tomato slices
chilli chicken
Ingredients
250g Chicken
1 x Egg
1tspn chillie powder
1 x Onion
2 x green chillie
1tspn paprika
1 tspn vineger
2 tspn soya sauce
salt to taste
cooking oil to deep fry
Method
1. Mix chicken with vineger, 1 tspn soya sauce ,
chiili powder,
paprika, salt and beaten egg.keep aside for 2
hours
2. slice onion and green chiili thin
3. Heat oil in a pan and deep fry the chicken
pieces (keep aside
the remaining marinade)
4. Remove chicken from oil and keep aside.
5.add 1 tbls oil , onion and green chilli saute
6. Add remaining marinade to oil cook till thick
7. Add chicken remaining soya sauce and salt.
8. heat through and serve hot
Method
Take a bowl and mix all of the mentioned
ingredients (except oil) and allow to
marinate for 3-4 hrs.
Then, heat oil in a flat pan and shallow fry
(put them in and when one side gets
brown and crusty, turn the pieces over and
let the other side get cooked) the
marinated chicken pieces till golden brown.
(Note: When frying the pieces, put the flame
or heat to a medium-high setting so that
u ensure the chicken gets cooked properly
while frying on both sides).
Pat dry the fried chicken pieces with paper
towels to remove excess oil.
Garnish with sliced onions (lengthwise cut)
and lime slices before serving. Serve
hot.
An excellent starter/appetizer and a good
side dish with biryanis/other rice dishes.
2 pavras oil
1 chicken preferably white chicken
1 medum size onion
3 tomatoes (liquidized)
garam masala whole (jeera, black pepper 6, elachi
2, 2 cloves, 2 small pieces taj)
1 tablespoon crushed garlic
half teaspoon ginger
1 tin coconut cream
salt to taste
half teasonn haidar green chillis crushed
6 potatoes fried
coriander for garnish
fried onions for garnish.
Method
cut chicken in 8 pieces wash and set aside. take
oil make vagar with garam masala add onions n fry
til golden. add ginger n garlic n fry for 2 mins
and add chicken. cook til water evaporates and add
salt n haider n liquidized tomatoes, add crushed
chillis according how hot u want. cook for 10 mins
and then add coconut cream tin n cook. add fried
potatoes n simmer gently til chicken is done n
gravy is thick. when dishing out garnish with
coriander leaves and fried onions.
best eaten with naan, roti or tandori roti
chicken cream
Ingredients
crumbed chicken
Ingredients
Method
Marinate 4 about 2 hours dip in breadcrumbs fry
njoy with mayo dip:mayo.
•. Fine red chillies
Additional Info
No need 4 egg n it doesn't need 2b precooked d
nestle cream helps 4 quick fryin njoy its
delicious
drive in chicken
Ingredients
Serve Hot
1 kg chicken mince
2 tsp salt
1 tsp black pepper
2 slices bread soaked in water and
crumbled
1 egg
2 tabs dry dhana
½ tsp ground jeeroo
Leon and herb seasoning
Green chillies
Garlic
Fresh green dhana chopped
Spring onions chopped
Feta cheese cubed small
Green olives pitted and chopped.
Method
Combine all ingredients except feta and
olives
Work with oiled palms as mixture is
very moist.
Pat on 1 hand ,place some feta and
olive in the centre and mould into an
elongated kebab ,with filling in the
centre.
No need to dip in egg as mixture is
moist ,so dip directly into crumbs and
freeze.
When needed ,place in a flat
pyrex,drizzle with olive oil and bake
on a very hot oven 240 for 15 -20 mins…
Serve with lemon and chutneys of your
choice
1 tblspn honey
1 tblspn tomato paste
2 tablspn soya sauce
1 tblspn Sambal Olek (it's a chinese chilli
sauce..can be found in any asian spice shop)
1 tblsp crush garlic
1 tsp crush ginger
3 tsp dried chilli flakes
Method
Marinate the chicken wings in this mixture for
approx 30min.
Bake at 200C for 45min to an hour
Baste a few times with the left over mixture
Towards the end, out the heat up slightly and it
will get thicker, stickier and drier....but you
don't want to dry it up totally
8 pieces chicken
Tandoori spice
100grams Butter
1 medium onion, finely chopped
2 tsps Garlic & Ginger paste
3\4 cup Tomato puree
1\2 tsp Chilli powder
Salt to taste
Fresh dhania, chopped
2-3 Chillies
250ml Fresh cream
Method
Marinate chicken in tandoori spice then grill
until almost done. Set aside.
Melt butter and saute onion till brown. Add
chillies and paste and fry for one minute.
Add puree, salt, dhania and chilli powder.
Add cream last (stove must be on low heat), heat
but do not let boil.
Arrange chicken in baking dish then pour sauce
over, bake for 20 minutes at 180deg till done
Additional Info
For prawn version:
Jalepeno chicken
Ingredients
1 Chicken
half a bottle jalapino sauce
salt to taste
ginger & garlic
green masala
1 1/2 tsp lemon pepper
2 tbls lemon juice
Method
mix the chicken with all the above
ingredients & set aside .
add ghee to a decent size pot then add
chicken , allow chicken to cook.
once chicken is cooked add 125ml of fresh
cream & shimmer.
Khetley youghurt chicken
Ingredients
Method
Rub chicken with garlic, fine herbs and
pepper. Combine remaining ingredients in
large
bowl.
Add chicken, turning to coat well. Cover and
marinate in refrigerator 24 hours turning
occasionally.
Preheat oven to 180.
Remove chicken from marinade and place in
single layer in large roasting pan.
Tent with foil and bake 30 minutes.
Remove foil, turn pieces and bake about 30
minutes longer or until lightly browned,
basting occasionally with marinade.
khowse
Ingredients
Method
SAUCE:
1/4 cup lemon juice
Sprinkle oregano
Pieces of garlic butter
Boil till the butter melts
In a dish, put the spaghetti in first,
then the chicken, then your chips and
then the par. Pour sauce over and enjoy!
½ kg chicken (boneless)
2tbs vinegar or lemon juice
1 inch ginger
3-5 cloves fresh garlic
2tbs fresh cream
4tbs toghurt
1-1/2 tsp salt
Method
Cut the chicken in square pieces. Blend green
chillies, ginger, garlic, salt, black
pepper,vinegar or lemon juice in blender. Then mix
Masala chicken
Ingredients
1 chicken
1/4 cup fresh cream
salt to taste
1 T tomatoe paste
bit of saffron(soak in boiling water)
1/4 tsp crushed jeero
1/4 tsp white pepper
1 tsp chilli garlic paste
1/4 tsp red crushed chillies
Method
mix all theses ingredients and add to
chicken. marinate for 2 hours. cook in
butter on low. serve with chips and
garlic bread or rolls
naheda
Ingredients
Method
MARINATE CHICKEN (EXCEPT BUTTER). DOT WITH
BUTTER.
CAN BE COOKED IN A POT OR GRILLED IN THE
OVEN
Nandos chicken
Ingredients
1 cut chicken
1 tblsp crushed garlic
2 tsp chilli powder
1 tsp crushed chilli powder
1 tbslp vinegar
2 tsp salt
1 small lemon- extract juice
Marinate above for +/- 3 hours and cook in garlic
butter
Sauce
1 tub fresh cream
1 tsp garlic
1 packet tomato paste
4 tblsp Nando's wild herb peri-peri sauce
4 tblsp Nando's extra hot peri-peri sauce
Method
Cook on low for 30 minutes.Lay chicken in an oven
dish,pour sauce over.Dot with pieces of
butter,sprinkle dhania and bake for 10-15
minutes.Serve with chips rolls and salad
1 Chicken butterflied
2 t garlic
1 1/2 tsp salt
1 t chilli powder
1 t red crushed chillies
1/2 t dhana jeero
1/2 t arad
1 t lemon pepper
1 T lemon juice.
Sauce :
1 cup fresh cream
2 T tomato paste
3 T Nandos Garlic peri peri
3 T Nandos Xtra hot peri peri
1 slice garlic butter
Method
Additional Info
Fry potato wedges,throw around chicken and add
onion rings and coloured julienne peppers.
Slit green chillies and add dhania.
chicken(whole or Breast).
Red masala(ginger/garlic).
Salt.
Tomato puree(enuf 2cover chicken)
Method
Cook chicken in little oil.in a sep pan
put oil little ghee
jeeroo ,garlic,curry leaves,whole gr
chilies cut into 4 sizzle add 2 above
chicken .simmer 4 min garnish with
dhanya.
Additional Info
Serve with naan or puri +chips delicious!
a special tnx 2 my cuz fatima who shared
dis recipe with me •i hope u njoy it lyk
my family does
roast chicken
Ingredients
Method
Marinate the chicken with the above ingredients
and set aside for half an hour before
roasting.Roast in oven at 180 deg celcius for 40
mins or until done
Additional Info
If the chicken is skinned use 1 tblsp of olive
oil
in marinade.
Method
Preheat oven to 200degrees.Marinate chicken in all
the
ingredients for 1 hour. Remove chicken from the
sauce and place
in an ovenproof dish.
Additional Info
Best results are with olive oil in
place of BUTTER
T refers to Tablespoon if you prefer a
sour tangy taste substitute lemon juice
for orange juice
tropical skewers
Ingredients
2 potatoes, cubed
2 onions, cubed
1 cup chicken fillets, cubed
1 green pepper, cubed
1 red pepper, cubed
1 yellow pepper, cubed
1 pineapple, cubed
Wooden skewers
Sauce :
1 bottle French or Greek dressing
1 cup mayonnaise
Salt, to taste
1-2 teaspoons red chillies
Method
- Arrange alternating cubes of vegetables and
chicken onto skewers to make
it colourful.
- Place in a pan. Combine ingredients for
sauce and pour over.
- Add a little water and a tablespoon of
butter, steam until tender.
tandoori chicken
Ingredients
10 chicken drumsticks
2 tablespoons plain yogurt
2 tablespoons tomato paste
2 tablespoons fresh ginger, shredded
6 cloves garlic, ground
2 tablespoons lemon juice
2 tablespoons vinegar
Salt, to taste
Red pepper, to taste
Garam masala, to taste
2 tablespoons vegetable oil
Method
Skin drumsticks and make cuts on the drumstick
meat. Mix yogurt, tomato paste, ginger, garlic,
lemon juice, vinegar, salt, pepper and garam
masala. Marinate chicken in this paste for six
hours.
Preheat oven to 180 degrees and bake for 45
minutes.
> 1 chicken.
>Half tin tomato puree.
>1 tblsp red ginger garlic.
> 2 tsp salt.
>1&1/2 tsp chilli powder.
1/4 tsp tumeric.
> 1 tsp dhana.
> 1 tsp jeero.
> 2 tblsp lemon juice.
> Marinate the above for an hour an cook
> chicken in ghee. Once chicken cooked lay in oven
tray an
> make followin sauce.
>
> Sauce.
> 3 tblsp olive oil.
> A little knob ofbutter.
> 1 tblsp crushed garlic.
> 1 tblsp red chilli powder.
> 1 tblsp crushed red chillie.
> 1 tblsp lemon juice.
>
> Braise
> this jus so that the garlic cooks abit. Than
pour over
> chicken. Grill chicken for 10 min + till it
seals an browns.
> Time varies according to ur oven
Sweet lollipops
Ingredients
2 tray wings
Clean wings & push meat up forming lollipops.
SAUCE:
In a pot braise:
1 tab butter
2 tabs oil
1/2 tsp garlic
1 tab spring onions choped.
Braise well.
Add in:
3 tabs honey
3 tabs sweet chilli sauce
1 tab Nandos Honey & Mustard marinade
1/2 tsp chillie flakes.
1/4 tsp salt
Method
shawama chicken
Ingredients
Chicken filling
500g chicken strips
3 tbsp vinegar
1 tsp garlic
1 tbsp mayonaise
1 1/2 tsp salt
1 tsp paprika
1 tsp red chilli powder
1 tbsp oil
1 tbsp tomato sauce
Method
Mix all together and cook until done.
Fill in Pita bread and add coleslaw/salads etc.
chicken 1.
yogurt 1 cup.
ginger paste 1 tbsp.
garlic paste 1 tbsp.
white vinegar 4 tbsp.
lemon juice 3 tbsp.
red chilli powder 2 tbsp.
olive oil 4 tbsp.
salt & black pepper to taste.
Method
Skin & bone the chicken. Cut it into 4 parts.
Prick it well with a fork or with a sharp
knife.
Put the yogurt in a large bowl, add ginger,
garlic, white vinegar, lemon juice, chilli
powder,
pepper & salt.
Place the chicken in this mixture & marinate
for 2 hours.
Take out the chicken pieces & fix them on
skewers.
Brush them with olive oil and broil over
charcoal fire for 8 minutes or more on each
side.
Serve it with sliced tomatoes, onion rings,
lemon on a bed of lettuce.
Eid chicken
Ingredients
chicken
freshly ground chillie paste
saffron
chillie powder
dhana jeera
salt
ginger and garlic
tomatoe paste
fresh tamato
vineger
lemon juice
Method
marinate chicken in all the above ingrediets
besides the tomatoe paste overnight.The next
day cook in ghee until chicken is done then
add the tomatoe paste.Remember to taste for
salt and chillies.
Chicken in coconut milk
Ingredients
1 x chicken
1 1/2 cup coconut milk
1 tbsl oil
2 x potato (optional)
1 x onion
1 tspn chilli powder
1 tspn paprika
1 tspn garam masala
Method
1. Keep asida the coconut milk for an hour or so ,
so that the
cream of the coconutseperates on the top
2. Cook potato and cube
3. cut chicken into pieces
4. Heat oil in a deep pan and fry onion till brown
Method
Leave aside.
Braise onions n just before it turns
gold
add in the soaked spices with the water
and close the lid of the pot, this
gives
it a luvly flavor.
When onions r pinky gold add yr chicken
or meat pieces and 1 tbls ginger paste
and 1 tbls garlic paste, 1 tsp salt, 2
tsp jeeru powder, 1/2 tsp turmeric.
Let it cook a bit then add 2 cups
grated
tomato with 3 tsp paprika and hot
chilli
powder according to taste, and 2 tsp
dhania powder.
When the chicken is cooked and the
tomato
is braised leave aside.
Just half an hour before lunch time add
water about 4 and half cups water and
for
2 and half cups rice add 2 and half
tsps
salt
When water boils add yr soaked rice and
8
to 10 pieces of potatoes. Cook on high
heat n stir the rice several times.
When little water left simmer and cover
lid till rice is cooked.
Garnish with fresh chopped corriander.
Serve with yogurt raita
chicken handi
Ingredients
Method
1- Fry chicken cubes in oil on high flame so they
plate.
malai tikka
Ingredients
Method
Mix all da ingredients together first then add da
cubed chicken and mix well. Marinate for 2 hours.
Place da marinated chicken in a pot n cook till
done. This dish must be saucy n creamy.
Method
1. Mix all ingredients together except for
chicken wings.
2. Preheat oven to 180.
3. Place chicken wings in baking dish and pour
over mixture.
4. Bake for 30 minutes
Method
In a medium-size bowl combine the yogurt,
Lemon juice, garlic, 1/2 teaspoon of the
Salt, hot red pepper sauce and 1/2 teaspoon
Of the pepper. Divide among 2 shallow, 2-
quart baking dishes or pour into a large
enamel or stainless steel baking pan. Add
the drumsticks and coat well with the
mixture; cover and refrigerate for at least
3 and up to 24 hours.
Heat oven . Meanwhile, in a large brown
paper bag combine cracker crumbs, oregano,
mustard, paprika and remaining salt and
cayenne pepper. Shake the drumsticks in the
bag to coat with the crumbs.
Method
Arrange chicken in single layer in baking
dish. Combine yogurt,
basil and cornstarch; mix well and spread
over chicken.
Combine bread crumbs with Parmesan and
sprinkle over chicken.
(If making in advance, cover and refrigerate
for up to 6 hours.)
Bake chicken in 200 degrees oven for 30
minutes or until chicken
is no longer pink inside.
4 baking potatoes
2 tablespoons olive oil
1/2 cup slivered almonds
1 cup chopped onions
1/4 teaspoon garlic powder
500g boned chicken breast, cut in strips
2 tablespoons flour
1 1/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon Tabasco
1/2 cup raisins
Method
Scrub potatoes, dry and prick with fork.
Cook. In a large skillet,
heat oil and saute almonds until golden
brown. Add onion and garlic.
Saute until tender. Add chicken and cook,
stirring, until chicken turns
white. Sprinkle with flour and mix well.
Combine broth, lemon juice,
cinnamon, paprika, salt, and Tabasco.
Gradually add to chicken mixture,
stirring constantly, until mixture boils and
thickens. Stir in raisins.
Simmer 3 minutes. Spoon over blossomed
potatoes.