Sweet and Sour Chicken Recipe

Ingredients:

• 3 boneless skinless chicken breast
• sesame seeds
• 1 green bell pepper (julienned)
• 1 clove of garlic (chopped)
• 2 1/2 tbsp of coconut oil
• 1 jar of La Choy sweet and sour sauce

Method:

• Cube chicken into desired chuncks; set aside.
• Heat oil until melted over low heat.
• Add sesame seeds and chopped garlic, stir to mix together, turn up heat to med-hi, and add chicken.
• Stir fry until chicken is thoroughly cooked.
• Then add bell pepper and sweet and sour sauce.
• Stir and turn down heat to low.
• Cover and simmer for about 10 minutes until bell pepper is soft and tender.

Rotisserie chicken Home Style!!!

Rotisserie chicken Home Style

Here’s my recipe for rotisserie chicken. I can’t wait to head back to the farmer’s market for another one. There is a guy who visits our town every Wednesday with a trailer full of rotisserie chicken –sort of a mobile chicken roasting station. They’re actually quite popular here. The entire town smells like roasted chicken on those days. And it tastes darn good. But there’s just something special about making your own…and we certainly got a lot more meals out of our bird!

The setting in our oven uses both the broiler and a fan at the back blowing air around. I don’t know if your oven has a feature like that too, but if so, here’s how you can try this out. Or maybe you’re like me and have this feature but haven’t used it in the 4 years you’ve had your oven. You can also adapt this recipe for the grill.

Serve this with a fresh salad or your favorite vegetables and beer rice.

Rotisserie Chicken

Ingredients

• 1 5 pound chicken
• 1 pinch of salt
• 1/2 cup butter
• 2 tablespoons paprika
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1/2 can beer

Directions

1. Place broiler pan in bottom of oven and rotisserie rack in the appropriate rack space (second from the bottom in ours).
2. Season the inside of the chicken with a few sprinkles of salt. Place on rotisserie stake and place into oven. Grill for 10 minutes at 400°F (200°C). Pour half the beer into the roasting pan.
3. Meanwhile, melt the butter and combine with paprika, salt and pepper. Spoon about 1/3 of it into a smaller dish and brush it onto the chicken (cutting back on salmonella spread).
4. Check the chicken every 20-30 minutes, rotating the spit and basting the chicken again. When most of the beer has cooked out of the roasting pan, add the rest. In 1.5-2 hours, the chicken should be done. Take an internal temperature in the thigh and breast. When it reaches 180°F (83°C) it is done. The juices from the chicken should also run clear.
5. Remove from the oven and let stand for 10 to 15 minutes before serving.

Enchilada Casserole!!!

Enchilada Casserole

Ingredients:

• 9 six-inch flour tortillas
• 2 cups of protein, such as refried beans, shredded chicken, ground beef, cubed tofu, etc.
• 4 cups of salsa, either red or green
• 1 1/2 cups of cheddar
• 1 1/2 cups of Monterrey Jack
• 1/2 cup of diced onion
• 1/2 cup of sliced black olives
• 1/2 cup of cilantro
• Salt and pepper to taste

Method:

1. Preheat oven to 350 degrees.
2. Pour one cup of salsa into a 9×12 pan.
3. Layer 3 flour tortillas along the bottom (may have to tear one to make it fit).
4. Add one cup of protein, 1 cup of cheese, 1/4 cup each of onion, olives and cilantro and 1 cup of cheese.
5. Layer 3 flour tortillas on top, and again add 1 cup of protein, 1 cup of cheese, 1/4 cup each of onion, olives and cilantro.
6. Add last 3 tortillas on top, sprinkle over them 1 cup of salsa and 1 cup of cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes or until bubbly.

Variations: The nice thing about this is you can add just about anything you like to it: mushrooms, bell peppers, carrots, broccoli, cauliflower or any other vegetable you have taking up space in your refrigerator. You can also add more or less cheese, more or less protein or whatever else you desire.

I made picante sauce today since we can’t get anything decent here. It turned out VERY spicy since I used Rotel tomatoes in it…but it’s heavenly. The recipe is based on a copycat version of Pace picante sauce. It tends to thicken up quite a bit after it cools.

Thick & Chunky Picante Sauce

Ingredients:

• 28 ounces crushed tomatoes
• 10 ounces water
• 1 medium yellow onion, minced
• 2 fresh jalapeno peppers, with seeds, minced
• 1/4 cup juice from jarred jalepenos or white vinegar
• 1 teaspoon salt
• 1 tablespoon onion powder
• 1/2 teaspoon garlic powder

Directions:

1. Bring all ingredients to a boil in saucepan over med-high heat.
2. Reduce heat and simmer for 60 minutes or until thick.
3. Remove from heat and cool.
4. Store in an airtight jar in refrigerator until serving.

Chicken & Gravy with Biscuits!!!

Chicken & Gravy with Biscuits

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 8

Ingredients

• 6 chicken breast halves (about 1 pound or 600 grams)
• A few tablespoons of olive oil
• Salt and pepper, to taste
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 2 cups heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups green peas

Directions

1. Preheat oven to 350°F (180°C ). Drizzle olive oil in the bottle of a large casserole dish. Lay chicken breasts in dish and coat with oil. Add salt and pepper. Flip breasts over and add more oil if needed. Add salt and pepper. Bake for 30-60 minutes, depending on thickness of breasts, until no longer pink or the juices run clear.
2. Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken and peas. Heat through and serve over hot cooked biscuits.

Chicken Ghee Roast!!!

Chicken Ghee Roast

It seems like just yesterday when I posted the Blog Hop entry, but then I realised that I haven't been blogging too often lately. While my usual style is to try & post a recipe at least once in 2-3 days, I guess I have been going at snail's pace lately and have managed to post just a handful of recipes in the month of October. Well, there have been a whole lot of things going on as I've mentioned in the recent two posts and I think its better late than never - trying to be more up to date this month.

Well, so here we are in the month of November. It's almost the end of the year. Ten full months have passed by and 'time flies' is an understatement! Well, wasn't it just yesterday that we wished everyone a Happy New Year?! I am sure that as you read this your thoughts are wandering back to the beginning of this year and all the events that unfolded as the months rolled by. Have I accomplished anything significant this year? Have I kept up to the promises I made to myself? The New Year resolutions sometimes remain just resolutions. I am glad I don't make any resolutions on Jan 1st anymore. Everyday is the 1st of January if you are serious about  getting something done. Anyway, before I make this sound like a speech usually made on 31st of December, let me tell you that I have achieved many a milestone as far as my blog is concerned. Apart from the page hits & growing list of followers, I have made some great blogger friends. It's amazing how we make more friends sitting inside the confines of our home via the internet than we actually make outside our homes. Friends we have never met check on us out of genuine concern when we disappear for a few days from the blogosphere. Among the many I would like to mention two such co-bloggers who I have never met before. Radhika of Tickling Palateswho hosts Blog Hop Wednesdays and Charishma Shetty of Cherie's Stolen Recipes with whom I am paired with for today's hop.

Schedule 1 of Blog Hop Wednesdays has been a very good experience and today is the beginning of Schedule 2. I was more than happy to note that I was paired with Charishma (Cherie) for three reasons. 1.) I had already tried & loved recipes from her blog earlier (and posted them too on my blog!) 2) Cherie has an amazing collection of recipes with a focus on Bunt style recipes - one of my most favourite cuisines. 3) She's a friend!

After having gone through her recipe index many times before, it wasn't too difficult to select the recipe for today. In fact I selected two. A vegetarian & a non vegetarian recipe and I made both for our Sunday lunch which was well received by my family. For now I am posting the Chicken Ghee Roast recipe which I have tweaked in terms of the spice level to suit my taste. Will post the recipe of the Bhende Puli (Okra in Tamarind Gravy) soon

Ghee Roast is a preparation that is native to coastal Karnataka and apparently originated in Kundapur (near Udupi). It is one of the famous dishes on most restaurant menus in Mangalore and I have loved it for as long as I can remember. The best tasting Chicken Ghee Roast that I remember eating was at 'Cellar' - the little restaurant on the road that leads to St. Aloysious College from Bishop's House, Mangalore. When I got my first job in Mangalore, I along with a group of colleagues would plan to have our lunches in style - at restaurants that served some great Mangalorean food. I've had many a Ghee Roast at several places but the one at Cellar was undoubtedly the best. However, strangely, I never attempted to make it after I set up my own kitchen. Blog Hop was probably the perfect reason why I decided to make it today.



Chicken Ghee Roast is a marvellous invention that tastes best when made with the generous dollops of ghee that the recipe calls for. Don't skip the ghee & replace it with oil (like I tend to do for most recipes) - it will greatly alter the taste & it would be like killing the main ingredient. However, feel free to reduce it like I did. I am sure it will taste divine if you use home made ghee but store bought ghee works just fine. Ideally Mangalorean/Coastal food tastes the way it does because of the signature flavour rendered by local chillies namely Bedgi/Byadge (long dry red chillies) or Harekala (short dry red chillies) - you may try a blend of both. Since the recipe constitutes a large amount of chillies that give the required quantity for the masala, you may substitute the chillies mentioned above with Kashmiri chillies.

Try the Ghee Roast if you've never eaten it before - but it's definitely not something you can eat everyday as it is extremely rich thanks to the ghee. A perfect accompaniment to Neer Dosa, Dosa, Boiled Rice or even Chapathis and a perfect party dish.

Chicken Ghee Roast
(Printable Recipe)
Adapted from: Cherie's Stolen Recipes
Serves 4 - 5

You Need:

• 1 kg chicken
• 1/2 cup ghee (clarified butter) * see notes
• 2 tsp sugar
• a few curry leaves
• 2 tbsp chopped coriander

For the marinade

• juice of 1 lime
• 1/2 cup thick curds (yogurt)
• 1 tsp turmeric powder
• salt to taste

For the masala

• 10 Kashmiri chillies * see notes
• 8 Kumti/Bedgi chillies
• 12 peppercorns (kali mirch)
• 1 tbsp coriander (dhania) 
• 1/2 tsp cumin (jeera)
• 1/4 tsp fenugreek (methi) *see notes
• 12 garlic flakes with skin
• 1/2 tsp tamarind paste or 1 marble size tamarind soaked in 2 tbsp water

Method:
1. Cut the chicken into medium size pieces, wash & drain on a colander. Marinate it with the ingredients mentioned under 'For the marinade' and refrigerate for 4 hours or more (I marinated it for 1 hour)
2. Heat a tawa or non stick pan & dry roast the chillies, peppercorns, fenugreek, coriander & cumin seeds. Take care to see that the chillies don't burn otherwise they will let out a bitter taste. Using a little water grind all these ingredients along with the garlic & tamarind to a fine paste. Retain the masala water from the mixie.
3. Heat 1/4 cup of ghee in a wide thick bottomed pan and add the marinated chicken pieces and cook over an open flame till the pieces are almost cooked. Transfer the pieces to a vessel and the liquid (gravy) to another bowl.
4. In the same pan add the remaining ghee and fry the ground masala for 5-6 minutes or till the raw smell vanishes and the oil leaves the sides of the pan.
5. Add the fried chicken pieces 1/2 cup of the reserved liquid & salt to taste (remember that the marinade already had salt - so go easy on the salt). Cook on a medium high flame till the masala dries up. Add the sugar & mix.
6. Garnish with curry leaves & chopped coriander leaves & turn off the flame
7. Serve hot as an appetizer or as a side dish with rice

Notes:
1. You can use upto 1 cup of ghee for this dish, however I have halved it for health reason
2. If you wish increase the Kashmiri chillies upto 30 chillies - note that Kashmiri chillies are great for their colour but are less spicy. You can use a blend of Bedgi (medium spicy) or Harekala (very spicy) for the desired level of spice. See pictures of all 3 varieties of chillies here
3. Increase the Fenugreek seeds (Methi) upto 1/2 tsp if you prefer the chicken slightly more bitter.

Sesame Chicken Recipe

I first discovered Sesame Chicken when I was eating at a Chinese buffet. The juicy chicken and the amazing sauce had me hooked from the first bite. I knew right then that I had to make this at home and after trying a couple different recipes, I came up with one that I enjoyed the most. As you might have noticed I garnished this dish with not only the traditional sesame seeds but sliced scallions as well. I feel the scallions play a big role in adding flavor to this recipe. Another great flavor enhancer is the marinade. The marinade is basically a fruity wine and chicken base combination. It adds great flavor to the chicken and makes it very moist coming out of the deep fryer.  If you’re craving some amazing Chinese food or are just in the mood for something different, don’t be afraid to give this recipe a try.

 Ingredients:
2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
Marinade-
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
3 tablespoons honey
2 tablespoons sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper

Cooking Instructions:
Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.

Step 2: Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown)

Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
Step 5: In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

SPICY SWEET-AND-SOUR GRILLED CHICKEN

iNGREDIENTS:

FOR THE SAUCE:

• 1 cup water
• 1/4 cup plus 2 tablespoons tomato paste (from a 6-ounce can)
• 1 cup soy sauce
• 1 cup distilled white vinegar
• 3/4 cup sugar
• 3/4 cup minced onion (about 1 medium)
• 1/3 cup minced serrano or jalapeño chiles with seeds
• 1/4 cup minced garlic (about 9 large cloves)

FOR THE CHICKEN:

• 6 large chicken drumsticks (about 1 1/2 pounds)
• 6 large chicken thighs (about 2 pounds), trimmed of any excess fat and skin
• Lime wedges for serving

EQUIPMENT:

• Instant-read thermometer

INSTRUCTIONS:

• Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
• Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure below).
• Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
• Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
• Serve chicken with reserved sauce.

COOKS' NOTE:

• Sauce can be made 3 days ahead and kept refrigerated once cooled. Reheat before using.

INDIRECT HEAT GRILLING PROCEDURE

CHARCOAL GRILLING INSTRUCTIONS:

• Open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along two opposite sides of bottom rack, leaving a space free of charcoal in middle of rack equal to the size of the food to be grilled.
• When lit charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. How long you can hold your hand 5 inches above the grill rack directly over the coals determines the heat of your grill, as follows:
  

  • Hot: 1 to 2 seconds
  • Medium Hot: 3 to 4 seconds
  • Low: 5 to 6 seconds

GAS GRILLING INSTRUCTIONS:

• Preheat all burners on high covered, 10 minutes, then adjust heat according to recipe. Turn off one burner (the middle one, if there are three).

Spicy Chicken Masala Curry

There are certain recipes which always remain our favorites and we can never be tired of cooking them over and over again. One such favorite recipe that I cook often and is enjoyed by my family and friends is the Spicy Chicken Masala Curry. Its better than any restaurant recipe. This chicken curry recipe is not a fancy one, very simple, straightforward and quick to make. I don’t remember the recipe source, its been there in my recipe files since ages, thought I’d share it.

There are endless variations to the chicken curry and today’s chicken curry is prepared with the same basic ingredients as any normal chicken curry, the only other major ingredient is cashewnut paste. The spice level of the curry is high due to the use of black pepper and chilli powder. But the blending of cashewnut paste with the spices offsets the spicy flavor of the curry and gives this dish its unmistakable, not-too-rich, subtly sweet, warm and spicy flavor.

Spicy Chicken Masala Recipe

Recipe source: From my recipe files

Prep & Cooking Time: 30-35 mts

Serves 4-5 persons

Cuisine: South Indian

.

Ingredients:

Marinate:

½ kg chicken, washed and cut into medium sized pieces

3 tbsp curds

1 tsp red chilli powder (adjust to suit your spice level)

¼ tsp turmeric pwd

salt to taste

Make a paste:

6-7 cashewnuts

4-5 tbsps milk

Dry roast and make a fine powder:

1” cinnamon

10-12 curry leaves

3 cloves

Rest of the ingredients:

3-4 tbsps oil

2 big onions finely chopped

1 large tomato finely chopped

1 tsp ginger-garlic paste

1 tsp coriander powder

3/4 tsp black pepper powder (adjust to suit your spice level)

¼ tsp cumin powder

coriander leaves for garnish

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
9 Garnish with fresh coriander leaves.

Note:

Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor.

Andhra Chicken Recipe

This easy & tasty recipe goes well with rice & biryani. It is an original Andhra recipe with a lot of spices & coconut.

PREPARATION TIME : 10 Minutes
COOKING TIME : 50 Minutes
TOTAL SERVING : 4

INGREDIENTS FOR ANDHRA CHICKEN RECIPE :

• Onions (Finely Chopped) :     2
• Chicken (Cleansed) :     1kg
• Garlic Cloves (Flakes) :     2
• Coconut (Grated) :     3 Tbsp
• Garam Masala Powder :     2 ½ Tsp
• Cinnamon Pieces :     2 ½ Tsp
• Ginger Paste :     100 Gm
• Cumin Seeds :     1/2 Tsp
• A Bunch Of Coriander Leaves (Chopped) :    
• Oil :     2 Tbsp
• Turmeric Powder :     1 Tsp
• Red Chili Powder :     ½ Tsp
• Salt (Or As Desired) :     1 Tsp
• Water :     1 ½ Cup
• Bay Leaves :     2

PREPARATION METHOD FOR ANDHRA CHICKEN RECIPE :

• Clean  the skin of the chicken.
• Now  heat it in a saucepan at low heat.
• Add turmeric powder and 1/2 tsp of salt then stir it well and cover it tight, allow it to go soft with its own liquid.
• For a paste grind the ingredients like ginger, garlic, cumin seeds and coconut all together.
• Heat oil on low the flame.
• Add cinnamon, cloves , bay leaves and chopped onions to it. Stir fry till it turns golden brown.
• Mix the spice paste now and saute for three minutes till it becomes little brownish.
• Transfer the boiled chicken into it and sprinkle red chili over it. Pour water over it now and allow it to dry.
• Sprinkle the Garam Masala powder over it and stir it well.
• For garnish sprinkle coriander leaves over it.

CHICKEN SALAD

Ingredients:

2 chopped Tomato (Tamatar)
2 cup cooked and shredded Chicken
1 cup Olive Oil
Salt to taste
1/2 tsp White Pepper Powder
a pinch of Mustard Powder
1 Egg Yolk
1 tblsp Cream
1 bunch Lettuce Leaves

How to make chicken salad:

• Make a mayonnaise dressing by placing the yolk in a basin along with the mustard powder, pepper powder and the salt.
• Add the oil drop by drop slowly into the basin and mix thoroughly with a wooden spoon until all the oil is used and the sauce has the consistency of tooth paste.
• Mix the sauce with the tomato,cream and the cooked chicken.
• Serve in glass bowls on a bed of lettuce leaves.

INDIAN CHICKEN CURRY RECIPE!!!

INDIAN CHICKEN CURRY RECIPE

Ingredients:

1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

How to make curry chicken :

• Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
• Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
• Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
• Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.

MURGH AFGHANI RECIPE (Chicken With Melon Seed)

Ingredients:

1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

How to make chicken afgani:

• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

INDIAN BUTTER CHICKEN RECIPE

Indian butter chicken is slightly sweet and sour. Restaurant style Indian butter chicken has tomato and cashewnut based gravy garnished with butter and cream.

Serves : 2
Cooking time : 50 mins

Ingredients:

300 gms Chicken breast boneless Marinate: 1 -2 tsp hung thick curd 1 tsp salt 1/2 tsp red chilli powder 1 tsp tandoori masala 1/4 tsp tandoori color Curry 2 tblsp Butter 2 tsp garlic paste 1 green chilly sliced 1/2 tsp Cumin powder 1/2 tsp Red chilly powder 1 tsp Salt 6 or 1/2 kg Tomato 10 Cashewnuts 1 Big tblsp Tomato Ketchup 1/2 tsp Sugar 1/4 cup Water 1/2 cup milk 2 tblsp Cream 1/4 tsp garam masala 1 tsp fenugreek crushed Finely chopped coriander leaves How to make authentic butter chicken : In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs Blanch, peel and puree the tomatoes. Keep aside. Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste. For the curry heat the pan and add butter and immediately add the garlic paste. Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well. Add the tomato puree and cook till the gravy leaves the side. Lower the flame and add the cashewnut paste and stir constantly. Now add the tomato ketchup, sugar and 1/4 cup water. Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside. Once the gravy comes to a boil add the chicken pieces. And cook for a minute. Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well Now add the garam masala and crushed fenugreek leaves. Mix well. Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream. Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in Note: 1. Milk should be at room temperature before adding to the gravy. 2. Add milk and cream at low flame only. 3. Add the garam masala only at the end.

Sweet and Sour Chicken

 

 Sweet and Sour Chicken


Chicken Breading:

• 3-5 chicken breast
• salt and pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce:

• 3/4 cups sugar
• 4 Tablespoons ketchup
• 1/2 cup white distilled vinegar
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.