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
Showing posts with label cooking tips. Show all posts
Showing posts with label cooking tips. Show all posts
3/17/2010
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1/13/2010
PINEAPLE CHICKEN RECIPE
Ingredients:
2 cut into serving pieces broiler-fryer Chickens
1 tsp Monosodium Glutamate
1 1/2 tsp Salt (Namak)
1 slightly beaten Egg
1 6 oz Can Pineapple Juice (Ananas Ka Raas)
1 1/3 cup fine dry Bread Crumbs
1/4 cup melted Butter or Margarine
1 1/3 cup flaked Coconut (Nariyal)
How to make pineaple chicken top:
MURGH AFGHANI RECIPE (Chicken With Melon Seed)
Ingredients:
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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.
CURRIED CHICKEN WITH RICE RECIPE
Ingredients:
1 cup uncooked Rice (Chawal)
1 cut in serving pieces broiler- fryer Chicken
2 tsp Butter
1 tsp Paprika
1 tsp Curry Powder
1/4 cup slivered Almond (Badam)
1 10 1/2 oz can Chicken Broth
1/2 can Water
Curry Sauce:
1 10 3/4 oz can Cream of Chicken Soup
1/4 cup Milk
1 tblsp Sherry
1 tblsp Cornstarch
1/2 tsp Curry Powder
1 cut in serving pieces broiler- fryer Chicken
2 tsp Butter
1 tsp Paprika
1 tsp Curry Powder
1/4 cup slivered Almond (Badam)
1 10 1/2 oz can Chicken Broth
1/2 can Water
Curry Sauce:
1 10 3/4 oz can Cream of Chicken Soup
1/4 cup Milk
1 tblsp Sherry
1 tblsp Cornstarch
1/2 tsp Curry Powder
How to make curried chicken with rice top:
- Place dry white rice in bottom of a buttered baking dish.
-
the rice with pieces of chicken. - Spread butter over.
- Drizzle paprika, curry powder and almonds.
- Combine chicken broth and water.
- Cover the baking dish.
- Bake it in a oven at 375o for about 45 minutes.
- Remove from the oven.
- Spread curry sauce over chicken.
- Continue cooking unvcovered for 15 more minutes.
- Curry sauce:
- Mix all ingredients of curry sauce in a pan.
- Take it to boil over low heat.
- Remove from heat.
Indian Cooking Butter Chicken
Ingredients:
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
How to make butter chicken :
- Place the yogurt, ground almonds, all the dry spices, ginger,
garlic, tomatoes and salt in a mixing bowl and blend together
thoroughly. - Put the chicken into a large mixing bowl and pour over the yogurt
mixture. - Set aside. Melt together the butter and oil in a medium karahi,
wok or frying pan. Add the onions and fry for about 3 minutes. Add
the chicken mixture and stir-fry for about 7 to 10 minutes. - Stir in about half of the coriander and mix well. Pour over the
cream and stir in well. Bring to the boil. Garnish the indian butter
chicken with the remaining chopped coriander to serve the chicken
curry.
1/10/2010
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