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.

MURGH AFGHANI

MURGH AFGHANI (Chicken With Melon Seed)

In this recipe chicken is cooked with melon seeds, cashew nut paste, khuskhas, cream, butter and white pepper. Roasted in oven, Murg Afghani is spicy non-vegetarian dish.

• 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
  Directions:
  Step1: Clean the chicken and keep aside.
  Step :2 Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
  Step:3 Grill in a tandoor (charcoal grill) till golden.
  Serve the murgh afgani hot with onion rings.

Chicken Biryani

Chicken Biryani

I have been thinking to make chicken biryani for a long time. And I got the opportunity this weekend when hubby wanted me to make him Chicken Biryani,its prepartion time is very less and my family enjoyed it a alot. so below is the recipe which i want to share with you all.

Ingredients:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves Salt to taste
7 tbsp Oil.
Directions:
Step : 1 Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Step:2 Marinate the chicken with this mixture and keep aside for 3-4 hours.
Step:3 Heat oil in a pan. Fry the onions until golden brown.
Step :4 Add the marinated chicken and cook for 10 minutes.
Step :5 Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder.
Step :6 Add the chicken pieces.
Step:7 Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve hot

Kadhai Chicken

Serves: 4

• Cooking time (approx.): 32 minutes

Ingredients:

• 3 tsp oil


• 1 tsp coriander seeds lightly roasted and crushed


• 3 dry red chillies pounded


• 3 large onions finely sliced


• 1 tsp garlic paste


• 2 tsp ginger paste


• 1 tsp red chilli powder


• 2 tsp coriander powder 1


• 1 tsp hot spice mix (garam masala) powder


• 12 medium pieces (about 800 grams) of chicken


• 2 green chillies deseeded and slit salt to taste


• 4 large tomatoes pureed


• 6 tablespoons fresh coriander finely chopped


• 3 tablespoon(s) dry fenugreek leaves (kasuri methi) crushed finely chopped fresh coriander and shredded green chillies to garnish.

DIRECTIONS:
step :1 Heat the oil in a wok (kadhai). Fry the crushed coriander seeds and pounded red chillies for a few seconds. Add the onions and fry for about 4 minutes or till light brown. Add the garlic and ginger paste. Saute till the onions are golden brown.
step :2 Add the spice powders and keep stirring for a few seconds. Add the chicken pieces and the slit green chillies. Stir-fry for about 8 minutes or till the chicken pieces are golden brown on all sides.
step 3: Add the tomato puree and salt. Bring to a boil. Cover and cook on low heat for about 20 minutes or till the chicken is tender. Increase the heat and stir well till the gravy is thick and oil floats on top. Sprinkle the crushed dry fenugreek leaves and mix well. Serve hot garnished with coriander leaves.
useful tips:
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
The amount of green and red chillies can be increased or decreased as desired.
Keep some amount of hot water ready if more gravy is desired

Indian Butter Chicken

Butter chicken (or murgh makhani) is an Indian Cuisine from Punjab, popular in countries all over the world.

Dressed chicken(with or without bones) is marinated overnight in a yogurt.For marination you can add coriander powder 2tsp, 1/2tsp garam masala, 1tsp salt and 1/2 pepper,1/2 tsp turmeric powder, mix all of them together in yogurt and apply all over the chicken pieces and leave overnight for marination.(wants to make dish in less time then 1hr -2 hr marination is also fine.)

Ingredients
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
Directions
step 2 : Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

step :3
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

step:3
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Serve hot with Naan or Rice.

Chicken Tikka

This recipe will serve 3-4 people

Ingredients for Chicken Tikka:

4/8 cup yogurt or 2sp lime juice or 1 sp vinegar

4 crushed garlic cloves

1 1/2 inch fresh ginger,

peeled and chopped1 small onion, grated

1 1/2 teaspoon chili powder

1 1/2 tablespoon ground coriander

1 teaspoon salt
1/2 sp garam masala

4 chicken breasts, skinned and boned

1 large onion, thinly sliced into rings

2 large tomatoes, sliced

2 tablespoon coriander leaves

Steps:
Combine first 8 ingredients and set aside. Cut chicken into 1 inch cubes.

Step 1: Marinate by mixing all the above first 8 ingredients and apply all over on the chicken pieces. Cover and chill for 6 hours or overnight.

Step 2: Put chicken on skewers and grill them 5 to 8 minutes, turning occasionally until cooked through. (If you don't have a holder then you can put the skewers directly on the grill however, you will have to watch them carefully so they do not burn the food. )

If you have a skewer holder then put that on the grill first. Put in each skewer one at a time. Once they are on close the grill top to seal in the heat. After about 1-2 minute go and check on them

Step 3: Dressing:
Garnish with onion rings, tomatoes, and coriander leaves and serve hot with green chilli chutney.