BARBECUED ORANGE CHICKEN
Ingredients:
Chicken pieces, BBQ sauce oil, 1/4 cup orange juice, 1/2 cup vinegar, 1/4 cup tomato paste, 1 orange zest.Method:
Prepare grill in medium bowl, mix together all barbecue ingredients untill smooth. Place chicken on grill away from centre heat, skin-side-down; cook 15 minutes. Turn chicken and grill for 10 addtionally minutes. Brush chicken pieces with sauce and turn occationally; cooking for additional 10 minutes.BARBECUED CHICKEN
Ingredients:
4 seeded and sliced and red chilli, 2 chopped garlic cloves, 5 small onion, 2 tsp crushed brown sugar, 1/2 cup coconut cream, 2 tsp fish sauce, 1 tsp tamarind water, 4 boneless chicken breast as requried basil leaves, as requried coriander leaves, as required salt.
Method:
Grind chillies, garlic and onion to make a paste like mixture. Combine sugar, coconut cream, fish sauce, tamarind water and salt. Stir continuously. Make cut 4 slashes in chicken breast. Place chicken in a shallow dish. Pour over spice mixture. Turn to coat. Cover dish. Place chicken on a pieces of foil. Grill chicken for about 4 minutes a sid. Baste occationally till cooked thoroughly. Garnish with basil or corander leaves.
500 boneless chicken, 5g garam masala, 25g ginger-garlic paste, 50g oil, 100 onions, chopped, 1 tsp chilli powder, 100g yogurt, A pinch of tandoori color, salt to taste.
2 chicken chops, 2 tbsp chilli sauce, 1 lemon, 2 tsp ginger water, Cilantro leaves, 1 egg, 30g bread curmbs,100g oil, Salt to taste, Chicken chops.
Method:
Seperate chicken chop from the wing bone. Place the chop on a wooden surface and beat with a spatula or chapatti roller untill the chop becomes thin. Place this chop on a tray, apply chilli sauce, ginger water, salt, lemon juice, chopped cilantro and marinate for 1/2 an hour. Beat an egg in a bowl and apply this to the chops with a brush. Also apply the bread to the chops. Heat oil in a wide pan, fry on all sides untill it becomes golder brown. Serve with tomato sauce.
2 ibs chicken legs, thighs & drumsticks attached, 1 tbsp lemon juice, 1 tsp yellow and red food colouring, 1 tbsp chilli powder, 2 tsp coriander (finely chopped) 1 tbsp cumin seeds powder, 1/4 cup plain yogurt, 1 tbsp fresh ginger grated, 1 tsp garlic paste, 1/4 cup ghee or vegetable oil, salt to taste.
Method:
Remove the skin from chicken pieces and cut them lengthwise, Mix lemon juice, food colouring, salt, chilli powder, cumin powder, and coriander in a bowl and brush the chicken pieces evenly to coat, Mix yogurt, ginger and garlic in a separate bowl and apply to the chicken pieces. Maranate the pieces in refrigerator turning pieces occasionally for 4-6 hours and let them at room temperature one hour before cooking. Preheat the oven to 500 degrees F and place the chicken in single layer in a greased shallow baking pan. Brush chicken with 2 tbsp of ghee and bake them for 12 minutes. Turn pieces over, brush with remaining 2 tbsp of ghee and continue baking untill chicken is cooked through and tender about 15 minutes.
2 boneless, skinless chicken breasts, Grated zest and juice, 1 large lime, 5 fi oz (150 ml) tinned coconut milk, 1 dessertspoon olive oil, 1 green chilli, 4 heaped tablespoons fresh coriander leaves, 4 spring onions cut into 1 inch (2.5 cm) shreds, including the green parts.
Method:
You will also need a frying pan with a diameter of 10 inches (25.5 cm), or a wok. First of all, chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour. When you're ready to cook the chicken, heat the oil in the pan or wor over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, untill they'er golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.
750gms chicken, Salt to taste, 2 tsp garlic paste, 2 tbsp yoghurt, 1 tsp red chilli paste, Saffron a pinch, 5-6 tbsp cashew nut paste, 4-5 tbsp oil, 2-3 bay leaves, 4-5 cloves, 2 tbsp onion paste
CHICKEN CHATPAT
Ingredients:500 boneless chicken, 5g garam masala, 25g ginger-garlic paste, 50g oil, 100 onions, chopped, 1 tsp chilli powder, 100g yogurt, A pinch of tandoori color, salt to taste.
Method:
In a wide bowl, mix chicken pieces, yogurt, ginger-garlic paste, salt, chilli powder, garam masala, tandoori color and marinate for about 1 hour. Heat oil in a pan, fry onions untill they turn golden brown. Cook the chicken pieces untill the gravy disappears and later fry them.CHICKEN CHOPS
Ingredients:2 chicken chops, 2 tbsp chilli sauce, 1 lemon, 2 tsp ginger water, Cilantro leaves, 1 egg, 30g bread curmbs,100g oil, Salt to taste, Chicken chops.
Method:
Seperate chicken chop from the wing bone. Place the chop on a wooden surface and beat with a spatula or chapatti roller untill the chop becomes thin. Place this chop on a tray, apply chilli sauce, ginger water, salt, lemon juice, chopped cilantro and marinate for 1/2 an hour. Beat an egg in a bowl and apply this to the chops with a brush. Also apply the bread to the chops. Heat oil in a wide pan, fry on all sides untill it becomes golder brown. Serve with tomato sauce.
TANDOORI CHICKEN
Ingredients:2 ibs chicken legs, thighs & drumsticks attached, 1 tbsp lemon juice, 1 tsp yellow and red food colouring, 1 tbsp chilli powder, 2 tsp coriander (finely chopped) 1 tbsp cumin seeds powder, 1/4 cup plain yogurt, 1 tbsp fresh ginger grated, 1 tsp garlic paste, 1/4 cup ghee or vegetable oil, salt to taste.
Method:
Remove the skin from chicken pieces and cut them lengthwise, Mix lemon juice, food colouring, salt, chilli powder, cumin powder, and coriander in a bowl and brush the chicken pieces evenly to coat, Mix yogurt, ginger and garlic in a separate bowl and apply to the chicken pieces. Maranate the pieces in refrigerator turning pieces occasionally for 4-6 hours and let them at room temperature one hour before cooking. Preheat the oven to 500 degrees F and place the chicken in single layer in a greased shallow baking pan. Brush chicken with 2 tbsp of ghee and bake them for 12 minutes. Turn pieces over, brush with remaining 2 tbsp of ghee and continue baking untill chicken is cooked through and tender about 15 minutes.
STIR-FRIED CHICKEN WITH LIME & COCONUT
Ingredients:2 boneless, skinless chicken breasts, Grated zest and juice, 1 large lime, 5 fi oz (150 ml) tinned coconut milk, 1 dessertspoon olive oil, 1 green chilli, 4 heaped tablespoons fresh coriander leaves, 4 spring onions cut into 1 inch (2.5 cm) shreds, including the green parts.
Method:
You will also need a frying pan with a diameter of 10 inches (25.5 cm), or a wok. First of all, chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour. When you're ready to cook the chicken, heat the oil in the pan or wor over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, untill they'er golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.
ZAAFRANI MURG
Ingredients:750gms chicken, Salt to taste, 2 tsp garlic paste, 2 tbsp yoghurt, 1 tsp red chilli paste, Saffron a pinch, 5-6 tbsp cashew nut paste, 4-5 tbsp oil, 2-3 bay leaves, 4-5 cloves, 2 tbsp onion paste
Method:
Take chicken pieces in a bowl. Add salt, garlic paste & yoghurt. Also add red chilli and cashew nut paste and saffron dissolved in water. Mix all the ingredients. Heat oil in a pan. Add bay leaves, cloves & onion paste. Add garlic paste once the onion becomes brown. Now add already marinated chicken pieces is properly cooked finally add cashew nut paste & saffron dassolved in water. Mix all the ingredients.
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