Tag Archives: Chicken

Chicken Pullao

CHICKEN PULLAOIngredient:
2 large Onions cut lengthwise
2 large Chilies cut lengthwise
2 c Basmathi rice (about 1
2 kg. (1 kilogram=2.2lbs)
1 large Tomato (cut into small pieces)
10-15 Coriander leaves
5 Mint leaves
1 clove Garlic
1″ piece Ginger
12 cup Coconut powder
3 teaspoons Salt
3-4 Cloves
2 Cardamom
1 Bay leaf
1″ Cinnamon stick
1 c Yogurt
2 tablespoons Butter
1 lb. Boneless chicken
Method:
1. Heat vessel with butter,  Fry bay leaves, cloves, cardamom and cinnamon,  Put onions and chilies in vessel and fry on low heat until onions turn brown,  Add ginger + garlic paste and fry until oil separates,  Add tomato and fry for 1 minute,  Add chicken + salt + yogurt and fry for one minute,  Add mint + coriander leaves,  Cover and cook until the gravy becomes semi-solid,

Cook rice in a separate vessel,  Put rice into chicken and mix (It is advisable to cook rice about ¾ ths and then let it cook with the chicken),  Remove and serve (Will serve about 4 hungry grad. students.)

Chicken Biryani

Chicken BiryaniServes four.
Preparation and cooking time: 10 minutes approx.

  • 1 lb (450g) cooked chicken
  • 2 tablespoon vegetable oil
  • 1 tablespoon cashew nuts finely chopped
  • 1 tablespoon sultanas
  • 4 cups pillau rice
  • 4 cups curry sauce
  • 1 teaspoon garam masala
  • 1 teaspoon chilli powder (or to taste)
  • ½ teaspoon salt

Divide each chicken piece into two smaller pieces and set them aside.
Heat the oil in a pan. When hot, put the nuts into it and stir around until they turn light golden in colour. Remove with a slotted spoon and spread them out on a plate lined with kitchen paper.
Drop the sultanas into the same hot oil. They will plump up in a second or two. Remove immediately and put them on the same plate as the nuts.
Now put the chicken pieces into the pan and stir. Turn down the heat to very low.
Warm the rice for about two minutes in a microwave oven. Add to the chicken.
Stir very gently to avoid breaking the grains. Heat for two or three minutes tossing the rice and chicken rather than stirring.
Put the rice and chicken in a serving dish and keep warm.
Pour the curry sauce into a clean pan and bring to a simmer. Stir in the garam masala, chilli powder, and salt.
Pour the sauce into serving dishes, sprinkle the biryani with the nuts and sultanas and serve.

 

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Chicken Dhansak

This variation combines chicken with lentil dal. It requires less curry sauce because of this and is a tasty dish for those who like the flavour of lentils. This is a hot, sour dish to which you could also add pineapple chunks if you want.
Serves 3-4.
Preparation and cooking time: 15-20 minutes.

Chicken Dhansak

  • 6 tablespoon vegetable oil
  • ½ pint (275ml or two cups) curry sauce 
  • 2 cups lentil dal
  • 1 lb chicken cooked
  • ½ teaspoon salt
  • ½ teaspoon chilli powder
  • 1 green chilli finely chopped
  • 1½ teaspoon garam masala
  • 1 teaspoon ground cummin
  • 2 tablespoon lemon juice
  • 1 tablespoon finely chopped green coriander

Heat the oil in a large deep frying pan, add the curry sauce and lentils and bring to the boil.
Without turning down the heat, put in the chicken, salt, chilli powder, and green chilli.
Stir well and continue to cook on a high heat for about five minutes, or until sauce thickens, stirring regularly.
Now turn down the heat to a simmer for a further fire minutes. Stir occasionally.
Skim off any excess oil and stir in the garam masala, ground cummin, and lemon juice.
Serve sprinkled with the green coriander.

 

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Chicken Do-Piaza

This is a mildly spiced dish cooked with onions. A delicious variation on the basic chicken curry. Serves 3-4. Preparation and cooking time: 15 minutes.Chicken Do-Piaza

  • 6 tablespoon vegetable oil
  • 2 small onions peeled and cut into strips
  • ¾ pint (425ml or three cups) curry sauce 
  • 1 teaspoon salt
  • 1 level teaspoon chilli powder
  • 1 lb (450g) chicken cooked as on page 52
  • 1 level teaspoon garam masala
  • 1 level teaspoon ground cummin
  • ½ level teaspoon ground coriander
  • ½ level teaspoon dried fenugreek
  • 1 tablespoon finely chopped green coriander

Heat the oil in a large frying pan. Add the sliced onions and fry until transparent but not starting to brown. Add the curry sauce, mix well, and bring to a simmer. Stir in the salt, chilli powder, and chicken. Cook on medium heat for ten minutes or until sauce is quite thick, stirring occasionally. Now stir in the garam masala, cummin, ground coriander, and fenugreek. Continue simmering for 3-4 minutes. Skim off any excess oil and serve sprinkled with coriander.

 

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Chicken Moghlai

This is another dish suitable for those who do not like their curries spicy. It has a creamy sauce with egg added to it for more body.
Serves four.Chicken Moghlai
Preparation and cooking time: 15-20 minutes.

  • 6 tablespoon vegetable oil
  • ¾ pint (425ml or 3
  • 1 teaspoon salt
  • ¼ teaspoon yellow food colouring
  • 2 eggs
  • ¼ pint (150ml or 1 cup) single cream
  • 1½ teaspoon garam masala
  • 1 teaspoon ground cummin
  • 4 mango slices, tinned or fresh
  • 1 tablespoon finely chopped green coriander

Heat the oil in a large green frying pan, add the curry sauce and bring to the boil on a high heat.
Now add the chicken, salt, and food colouring. Stir well and continue cooking on a high heat for about five minutes stirring regularly.
Now turn down the heat and simmer for a further five minutes, stirring occasionally.
Meanwhile whisk the eggs and combine with the cream. Spoon off any excess oil that will have risen to the surface, and stir in the egg and cream mixture.Chicken Moghlai1
Also stir in the garam masala and ground cummin. Continue cooking for a further 2-3 minutes stirring more or less continuously.
Serve garnished with mango slices and green coriander.

 

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Chicken Bhuna Masala

This spicy dish is a firm favourite. Remember, spicy does not necessarily mean hot!
Serves 3-4.
Preparation and cooking time: 15-20 minutes.Chicken Bhuna Masala

  • 2 oz (50g) mushrooms
  • ½ green capsicum
  • 6 tablespoon vegetable oil
  • ¾ pt (425g or three cups) curry sauce
  • 1 lb (425g) chicken cooked
  • 1 teaspoon salt
  • ½ teaspoon chilli powder
  • 1 green chilli finely chopped
  • ½ teaspoon red food colouring
  • 1½ teaspoon garam masala
  • 1 teaspoon ground cummin
  • ½ teaspoon dried fenugreek
  • 1 tablespoon finely chopped green coriander

Wash the mushrooms and capsicum and slice thinly. Heat the oil in a large deep frying pan and fry for 4-5 minutes on a medium heat.
Add the curry sauce, chicken, salt, chillies, and food colouring. Turn up the heat and bring to the boil. Continue cooking for five minutes, stirring now and again.
Spoon off any excess oil and serve sprinkled with green coriander..

 

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Chicken Curry

This is a basic curry dish which is simple to make requiring little other than the cooked chicken and the curry sauce. If you wish to make this into chicken madras use one teaspoonful of chilli powder.

Double this amount and you will get a vindaloo. This recipe serves 3-4.

Chicken CurryPreparation and cooking time: 15 minutes approx.

  • 5 tablespoon of vegetable oil
  • ¾ pint (425ml) curry sauce (page 20)
  • 1 teaspoon salt Pinch of chilli powder
  • 1 lb (450g) chicken cooked as on page 52
  • 1 level teaspoon of garam masala
  • ½ level teaspoon ground cummin Pinch of ground fenugreek
  • ½ tomato thinly sliced
  • 1 tablespoon finely chopped green coriander

Heat the oil in a large, deep frying pan, and add the curry sauce, and bring to the boil.   Without reducing the heat, add the salt, chilli powder and chicken, and continue cooking for about five minutes. Now turn down the heat and stir in the garam masala. Ground cummin, and dried fenugreek. Simmer for a further 2-3 minutes.

Put in the sliced tomato and half the coriander and cook for another two minutes. Skim off any excess oil and serve sprinkled with the remaining coriander.

A little trick. During the last couple of minutes of cooking a restaurant chef will often stir in a teaspoon or so of the marinade used for tandoori chicken. This improves the texture and flavour of the sauce and well as improving colour. –

 

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Chicken Tikka

Delicious tender chunks of chicken are produced following this recipe, lightly spiced but absolutely oozing with flavour.
Preparation and cooking time: 20 minutes (excluding marinating time).

Chicken Tikka
Serves four.
3 large chicken fillets
4 tablespoon plain yoghurt
½ teaspoon red chilli powder
½ teaspoon salt
2 teaspoon cooking oil
Pinch yellow food colouring
Cut each chicken fillet into six equal sized chunks. Wash and drain.
Place all remaining ingredients into a bowl and mix again making sure that all the pieces are well coated with the yoghurt.
Cover and refrigerate for 4-6 hours or a maximum of three days.
Preheat oven to maximum temperature.
Place the chicken pieces on a rack in a shallow baking tray in a single layer.
Bake near the top of the oven for 7-8 minutes.
Serve immediately with a green salad, lemon wedges, and yoghurt mint sauce .
Note. Instead of baking you may grill the fish pieces under a hot grill, without turning, for 6-7 minutes.

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Seekh Kebabs

These are made from lean minced that is put through the mincer twice. The meat must be lean to give the correct flavour and texture. Mincing twice enhances the binding together of the meat.
Preparation and cooking time: 30 minutes.

Seekh Kebabs
Serves four.
1 egg
1 tablespoon chopped onion
1 tablespoon chipped green capsicum
2 green chillies
2 teaspoon fresh ginger grated
3 cloves garlic
½ lb lean minced lamb, minced twice
1 teaspoon salt
1 teaspoon garam masala
pinch red chilli powder
1 tablespoon finely chopped green coriander
1 teaspoon red food colouring
Blend the egg, onion, capsicum, chillies, ginger, and garlic in an electric blender until smooth.
Pour into a bowl and add all the remaining ingredients and mix thoroughly.
Preheat oven to maximum temperature.
Divide mixture into eight equal parts, and using floured hands, form into sausage shapes about four inches in length.
Place these on a rack in shallow baking tray and cook near the top of the oven for about 10-12 minutes.
Serve sizzling if liked, with a green salad, lemon wedges, and yoghurt mint sauce .

Tandoori Chicken

The secret is to buy a chicken of weight no more than 3lb (1kg 250g). If you buy portions, ensure that these are from small chickens.
For a main course, double the quantities of everything (including the marinade).

Tandoori Chicken
Preparation time: 25 minutes. Serves four (starters).

1 whole chicken or portions
2 cups tandoori marinade
Quarter chicken if using a whole one, and remove the skin. Make deep slits into the skin right down to the bone, four into each leg portion and two into each breast portion. Wash, and drain well or wipe off excess moisture with kitchen paper.
Now put the chicken into the bowl containing the marinade and mix thoroughly making sure that the marinade goes into the slits.
Cover and refrigerate for at least six hours but preferably overnight. The chicken may be kept in the marinade for up to three days without spoiling.

Tandoori Chicken1
Preheat oven to maximum temperature.
Shake off excess marinade from the chicken and place on a rack in a shallow baking tray. Bake near the top of the oven for about 20 minutes. Test with a fork to make sure the chicken is cooked, when the flesh comes away from the bone easily.
Serve immediately, sizzling if preferred, with a green salad, lemon wedges, and yoghurt mint sauce (recipe page 16).

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