Chicken Spaghetti

Chicken Spaghetti

Ingredients:
1 boneless chicken
1 large can of cream of mushroom soup
1 small chopped onion
1 can mild or hot Rotel tomatoes or 2 finely chopped tomatoes
1/2 pound of Velveeta cheese
1 package of thin spaghetti
Salt to taste
red pepper to taste
2 long sliced green chilles
2tsp oil.

Directions:
Step:1 Clean and wash the chicken.
Step:2 boil the water in pan, simmer the chicken untill fully done, reserving the cooking water.
Step:3 Using the water from the chicken Boil the spaghetti untill done, drain the water and wash the spaghetti just once in running cold water.
Step:4 Remove meat from chicken,discarding the skin and bones,set aside
Step:5 Heat oil in a pan, add the chopped onions and fry them till they become brown in color,add green chillies to it.
Step:6 Add tomatoes let them fry fr 3-4 minutes and then mash them.
Step:7 Now add teh velveeta cheese cubes, mushroom soup with tomatoes.
Step:8 Add salt and red chilli as per taste heat until all ingredients are melted together and well-blended.
Step:9 Add chicken mix it well then add the spaghetti and mix it well again.

Murg Musallam

Murg Musallam

Ingredients:
10 garlic Pieces(crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves
2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands

Directions:
Step:1 Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and make a paste.
Step:2 Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
Step:3 Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
Step:4 Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
Step:5 In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
Step:6 Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
Step:7 Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
Step:8 Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
Step:9 Steep the saffron in the remaining garam masala powder and coriander leaves before
serve hot murgh musallam.

Chicken Do Pyaza

Chicken Do Pyaza

Ingredients:
1 kg Chicken
2 big Onions (cut into rings)
1/2 cup Yogurt
2 tsp Chilli Powder
1/2tsp whole Garam Masala
2 tsp Salt
1 tsp Turmeric (Haldi)
1 tsp Garam Masala Powder
1 tsp Coriander Powder
250 g Tomato Puree
Oil to fry
4 Eggs (boiled)

Directions:
Step 1: Fry half onions till it turns little Pink.
Step:2 Heat oil in a wok (kadhai) and add whole garam masala to it.
Step:3 Grind the yogurt, fried onions, blend it together and add into the kadhai.
Step:4 Add, ginger-garlic paste to the mixture and garam masala and cook for a while.
Step:5 Add, the remaining spices, mix well, and allow it to stand for sometime.
Step:6 Then, add tomato puree and add some water and bring the gravy to a boil.
Step:7 Add the chicken to the gravy, and cook for 10 minutes, till soft.
Step:8 Before you turn off the heat, add the eggs, and the sliced onions and bring the dish to boil.
Serve hot.

Murgh Tikka Haryali

Murgh Tikka Haryali

Serves: 8-10
Preparation time: 15-20 minutes excluding marinated time
Ingredients:
1 kg boneless chicken, cut into 1 1/2" pieces
4-5 tbsp ginger-garlic paste
2 tsp chili powder
2 tbsp garam masala powder
3/4 cup thick curd (yogurt)
1/2 cup thick cream
1 small bunch coriander leaves
1 small bunch mint leaves
10-15 spinach leaves
3 tbsp lemon juice
Salt to taste
Oil for basting
Directions:
Step:1 Marinate the 1 chicken with salt, chili powder, lemon juice and keep aside.
Step:2 Grind the coriander, mint, and spinach leaves to a fine paste. Mix this paste with yogurt, cream, ginger-garlic paste and garam masala. Apply this paste to the chicken pieces and refrigerate overnight.
Step:3 Remove the chicken pieces from the refrigerator at least 1 hour before cooking.
Step:4 Grill the chicken pieces on skewers or a grilling tray basting over with oil.
Step:5 Cook chicken is tender and browned on all sides. Serve hot with chutney and onion rings.

Chicken Korma

Chicken Korma

Ingredients:
1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped
Directions:
Step:1 Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
Step: 2 Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute.Remove and set aside.
Step: 3 Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
Step:4 Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

Chicken Salad

Chicken Salad

Prep Time:30 min
Level: Easy
Yield: 4 servings
CloseTimes:Prep30 min Inactive Prep-- Cook-- Total:30 min
Ingredients:
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
Directions:
Step :1 In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

Step :2 In a small bowl, whisk together the mayonnaise, lemon juice,mustard,salt and pepper to taste.

Step: 3 Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Chicken Drumsticks

Chicken Drumsticks

Ingredients:
6 Chicken Drumsticks

1 tbsp ginger-garlic paste

2 tbsp All-purpose flour (maida)

2 tbsp corn flour

2 eggs (beaten)

1/4 tsp pepper / chili powder

A pinch of sugarSalt To Taste

1 tbsp Soya sauceOil for frying.

Directions:
Step:1 In a bowl add Soya sauce, ginger-garlic paste, sugar.
Step:2 Add chicken wings coat well and set aside for 1/2 hour.
Step:3 Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Step:4 Heat oil in a wok / kadhai.
Step:5 Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon.