Chicken Cilli

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper
• For serving: Chopped onions, corn chips, grated cheddar, sour cream
  

Procedure:

1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
2. Preheat the oven to 350 degrees F.
3. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Chicken Dilruba

Ingredients
2 medium onions
1 cup milk
2 tbs. chopped fresh ginger root
2 tb punjabi garam masala
6 tbs. butter or vegetable oil
1 tsp. ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced
into small pieces or serranos/jalapeno as substitute
1 cup fresh plain yogurt
salt and ground cayenne to taste
1/4 cup almonds, ground a few strands whole saffron
soaked in 2 tbs. warm milk
1/4 cup walnuts, ground
minced fresh cilantro and whole 1/4 cup melon
pumpkin or squash seeds almonds/cashews for garnish (optional), ground

Method

1. Put the onions and ginger in a blender or food processor and process into a smooth paste
   (consistency of apple sauce).Heat the butter or oil in a heavy, deep skillet and gently
   brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
2. Combine well and cook over medium heat until the mixture becomes rather dry and the
   chicken begins to brown. Grind the almonds, walnuts and melon seeds until quite fine. Stir
   them into the milk, then add the mixture to the chicken along with the garam masala,
   turmeric, chili peppers, salt and ground cayenne.
3. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is
   very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes
   longer.

Chicken A La King

Ingredients
3 cups cooked chicken or turkey, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1/2 cup celery, chopped
1 jar (2 oz.) pimento (or chopped red bell pepper)
1 can (4 oz.) mushrooms pieces, drained
2 cans (5 oz. cans) cream of chicken soup
1 package (10 oz.) frozen peas

Method
Combine all ingredients except peas in crockpot.
Stir well.
Cover and cook on low 6 to 7 hours.
One hour before serving, turn to high and add peas.

Lemony Salad

Ingredients:
2 cups chicken pieces
1/2 cup lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 tomato, chopped
2 capsicum, chopped
1/4 cup grated cheese
1 cup bread croutons
1/2 cup Caesar salad dressing
1/2 cup whip cream
2 cups shredded lettuce leaves
1 cup chopped spring onion

Method:

Marinate chicken pieces with lemon, pepper and salt

Refrigerate for 1 hour

Saute in a pan till cooked, cool

Mix dressing and whipped cream, till smooth

In a salad bowl, mix all the remaining ingredients

Add chicken pieces

Pour dressing

Toss it well

Serve

Besani Murgh

Ingredients
920 grams chicken
250 ml milk
345 ml water
3 nos. cloves
3/4 inch ginger
1/2 teaspoon cumin powder
1 inch cinnamon
1 pinch nutmeg
1/4 teaspoon red chilli powder
3-4 tablespoons curds
3-4 tablespoons gram flour (besan)
2 teaspoons salt
oil (for frying)

Method
1. Clean and cut the chicken into pieces and grate the ginger.
2. Combine milk, chicken pieces, ginger, cloves and cumin powder.
3. Boil until the chicken is tender and the liquid absorbed.
4. Sprinkle with red chilli powder and 1 1/2 teaspoon salt.
5. Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water
and remaining salt.
6. Set aside for an hour. Coat cooked chicken with batter and fry until golden brown.
7.Lift out and drain on paper.

Chicken Chop Suey

Ingredients
2 chicken breast,
cut into small pieces
1/2 cup sliced celery
1 1/2 cup bean sprouts,
washed and drained
1 can water chestnut drained
2 onion, thinly sliced
1/2 cup mushrooms sliced
1/2 cup sliced bamboo shoots
1 tsp ginger paste
1/2 tsp garlic paste
2 tbsp soy sauce
1 tbsp cornstarch
1 1/2 cup chicken stock
salt as per taste

Method
1. Marinate chicken pieces with soy sauce, ginger, onion and garlic for 1 hours. Put in casserole and microwave for 8-9 minutes .
2. Dissolve cornstarch in chicken stock .Pour on the chicken .Mix in all the remaining ingredients .
3. Microwave it uncovered for 20 minutes till sauce thickens, stir 2-3 times in-between .
4. Serve hot with rice .

Chili Garlic Chicken Wings

Ingredients
chicken wings - 500 gm
chilli powder - 2 tsp
minced garlic - 1 tbsp
white pepper powder - to taste
salt - to taste
lime - 1
oil - 50 ml
worcestershire sauce - ¼ tsp

Method
1. Marinate the chicken in above ingredients for 4 hrs.
2. Add 2 lightly beaten eggs and enough maida to make a coating batter.
3. Deep fry in hot oil.
4. Serve hot with tartar sauce.

Spicy Chicken Kababs

Ingredients
Chicken - 1 - 1.5 lb cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Vinegar - 1 tsp (optional)
Oil - for shallow frying

Method
1. Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
2. 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).
3. Pat dry the fried chicken pieces with paper towels to remove excess oil.
4. 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

Chicken Rasam

Ingredients
1 small chicken (fry a little in the open fire take out only inner portions cut into small pieces)
2 tbsp ghee
1 tsp lemon juice salt as per taste
grind into paste:
1 cup onion, chopped
1 tsp dhania 2 garlic flakes
1/2" ginger
2 cloves
2 cardamoms
1/2 tsp aniseed
1/2 tsp poppy seeds
1/2 tsp turmeric powder
1 tsp red chilli powder


Method
Heat ghee in a pan
Add the grounded masala and let it cook for 5-6 minutes
Add chicken pieces with 1 litre of water
Boil for some time
Add salt and lemon juice
Serve hot

Asian Chicken

Serves 6

Ingredients
3(12 lb frying chicken, 1.5 kg cut into serving pieces )
3 tbsp peanut oil 50 ml
1 head garlic, peeled and coarsely chopped
2 hot red peppers,
small and dried. these are optional.
3 tbsp honey 50 ml

Method
1. Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10
minutes). Use medium-high heat.Add garlic and peppers about 1 minute before the end of
the browning process.
2. Add the remaining ingredients, and cook over medium heat until chicken is done and
sauce has reduced somewhat.
3. This takes about 10 minutes.If you are cooking white and dark meat together, remove the
white meat first or it will dry out.
4. Watch that sauce does not burn or boil away.When you look in the skillet to see how
everything is going and to get a whiff of the lovely aroma, do not FR take a big whiff. The
vinegar will knock you out!

Chicken 65

Ingredients
Boneless Chicken - 1 - 1.5 lb cut
into bite sized pieces
Chilli powder - 2 tsp (or to taste)
Lime Juice - 3 tbsp
Curd - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Oil - for deep frying
For garnish:
Curry Leaves
Green Chillies - finely chopped
Red Onions - slit lengthwise
Lime slices

Method
1. Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
2. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.
3. Pat dry with paper towels (to remove excess oil).
4. Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.
5. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice Varieties.

Mughlai Chicken

Ingredients
Chicken pieces 750 GMS
Onions finely chopped 4
Lemon juice 1tsp
Oil for cooking
Salt according to taste

To be Grounded:
Ginger 1small
Cloves 2
Cinnamon 1stick
Red chilies 5
whole Cardamoms 2
Cumin seeds 1tbsp

For Garnishing :
A handful of Tender peas
Fried potatoes 1 cup
Egg 1 hard boiled

Method:
1. Cut the chicken pieces, wash, apply salt and keep aside.
2. Heat oil in a pan and fry the onions, then add the grounded masala and fry over low heat till the oil separates.
3. Then add the chicken pieces and fry for a while until the chicken is well mixed with the masala.
4. Add 5 cups of hot water and let it simmer until the chicken is tender, then add the saffron - lemon juice mixture.
5. Simmer for a few more minutes and serve hot garnished with fried potatoes, green peas and hard boiled eggs.

Chicken Pakoda

Ingredients
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
oil.

Method
Semi liquid paste of corn flour and custard powder is made by adding water and salt,
chilli and elaichi clove powder are added to taste.

The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mins and
later fried in oil for 20 mts and your crispy and delicious chicken pakoda is ready to eat.

Chicken Palak

Ingredients:
2 onions, sliced
1 clove garlic, crushed
1 tomato chopped
Pinch of salt
1/2 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 pint milk
8oz spinach
4 chicken breasts
8oz long grain rice
1 teaspoon salt

Method:
1. Fry the onion and garlic over a gentle heat for 10 minutes.
2. Add tomato, salt and spices and cook for 5 mins.
3. Stir in the milk and spinach and chicken cover and cook untill the chicken is tender and cooked.
4. Put in the rice, 1 pint of water and salt, bring to the boil and stir lower the heat to simmer, cover and cook until the rice is cooked.Serve the chicken while hot

Chicken Shashlik

Ingredients:
500 g boneless chicken breast
2 capsicum
2 medium onions
2 medium tomatoes
1\4 cups lemon juice
1\2 tsp. salt
1 tsp. black pepper
1 tbsp. Soya sauce
1 tbsp. hot sauce
oil for deep frying

Method
1. Cut chicken into 1 inch pieces. Place in a bowl with the lemon juice, salt ,black pepper Soya sauce and hot sauce. Mix well,cover and leave to marinate for 2-3 hour.
2. Cut the onion, capsicum, and tomatoes into small cubes.
3. Thread, chicken and vegetables closely on bamboo skewers.
4. Heat oil in a large frying pan or karahi. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Remove from oil and put it on absorbent paper. Alternatively, grill the chicken over hot charcoal.
5. Garnish with lemon wedges and mint leaves.
6. Serve with plain rice.

Chicken Masala

Ingredients
chicken sliced into medium pieces - 1 kg
sliced big onions - 1 cup
split green chillies - 4
sliced tomatoes - 3
oil - 1/2 cup
grind together:
turmeric powder - 1/2 tsp
cinnamon - 1"piece clove - 4
garlic - 1 pod
ginger - 2" pieces
dry chillies - 10
pepper - 1/2 tsp
aniseeds - 1/2 tsp
salt to taste
curry leaves - 2 sprigs

Method
1. Heat oil in a pan.
2. Saute onions, tomatoes and green chillies separately and keep aside.
3. Saute the ground masala in the remaining oil.
4. When it is done, add chicken pieces and salt.
5. Add sufficient water to cook the chicken and close the pan.
6. When it is done, add the sauted onions, tomatoes, green chillies and curry leaves.
7. Remove from fire.
8. Serve with rice

Chicken Curry

Ingredients
1/2 chicken breasts, skinned and boned
3 garlic, cloves, crushed
1/4 tsp ginger
1 cup low sodium chicken broth
1 onion, chopped finely
1 tsp olive oil
1 cup water
1/2 tsp cummin seeds powder 1 tsp coriander seeds powder
1/4 tsp garam masala
1/2 tsp turmeric powder
1 green chilli, finely chopped
2 tbsp coconut milk
3 tbsp finely chopped coriander leaves


Method
1. Make pieces of chicken breasts .Heat oil in a pan .Saute chicken pieces until golden from
both sides
2. Remove and drain .Add onion and ginger-garlic and fry till golden brown .Add all the powders, and saute for a minute
3. Add chicken broth and water .Let it boil for 2 minutes .Add chicken pieces .Cover the pan
and let it cook for approx 30 mins.
4. Then add coconut milk .Cook for another 1 min. Serve with rice

Chicken Manchurian

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:
1. Combine all the ingredients for the Marinade (except oil) and set aside for 1/2 - 1 hour.
2. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time.
3. Drain when golden brown and cooked. Keep aside.
4. 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.
5. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt.
6. Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes.
7. Then add the maida and water mixture and stir so that no lumps are formed.
8. Cook for a few minutes until the mixture thickens slightly.

Chicken Cutlet

Ingredients:
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry

Method:
1. In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients.
Stir until smooth.
2. Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches long
and 3/4 inch thick.
3. Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and
cooked through. (Cook for 4 min per side.) place on plate along with tomato and onion
salad.