Chiken Receipes

y y y y y y y y y y y y y y y y y y y
1 kilogram of Chicken (cut into pieces) 1 medium Onion (peeled & chopped) 1 Red Chilli (Lal Mirch) (more or less may be used depending on taste preferance.) 2 Cloves (Loung) 2 Cardamom Pods (Choti Ilaichi) 1 (" piece) of Cinnamon Stick (Dal Cheeni) 1 Bay Leaf (Tezz Patta) A bunch of Fresh Cilantro Leaves (Hara Dhania) (chopped) 1 tsp. Coriander Powder (Pisa Dhania) tsp. Cumin Powder (Pisa Zeera) 1 tsp. Garam Masala Powder 1 tsp. Red Chilli Powder (Pisi Lal Mirch) tsp. Turmeric Powder (Pisi Haldi) 3 small can of Tomato Paste 1 carton of Light Whipping Cream 1 tsp. Ginger Paste (Pisi Adrak) 1 tsp. Garlic Paste (Pisa Lehsan) Salt (to taste) Cooking Oil (as needed)
1. Heat oil in a pot on medium heat. Add the red chilli, cloves, cardamom pods, cinnamon stick, and bay leaf. Fry until the bay leaf turns golden brown. 2. Add chopped onion; fry for a few minutes. Add ginger paste and garlic paste; fry for another 4 to 6 minutes. 3. Add chicken pieces and fry for another 5 minutes or so. Sprinkle on top the salt, red
chilli powder, coriander powder, cumin powder, and turmeric powder; mix 4. Add 1 glass of water; mix and cover on low heat; cook for about 20 minutes or until chicken is almost done. 5. Add can of tomato paste; mix and continue cooking on low heat until chicken is well done. 6. Finally add the whipping cream and cook for another few minutes. Add garam masala powder and coriander leaves; cook for another couple minutes and remove from heat. Degree of Difficulty:: Medium
Malai Chicken
Read more at:http://recipeland.com/recipe/v/Malai-Chicken-42192
Ingredients
1 1 1 1 2 2 1/2 1 8
Tray each can each each each Inch each ounces
chicken onion tomato paste red chili peppers cloves cardamom seeds cinnamon stick bay leaf heavy whipping cream dhania powder cumin garam masala chili powder ginger paste garlic
whipped to soft peaks chopped
1 1/2 1
teaspoon teaspoon teaspoon
1 1/4 teaspoons 1/2 6

Inch Pods
paste 1 1 1
x x x
coriander salt turmeric
fresh
Directions
Heat oil. Add red chilli, cloves, cardamom, cinnamon stick, bay leaf till the bay leaf turns golden brown. Add the onion and fry for two minute. Add the ginger garlic paste and fry for 4 - 6 minutes. Add chicken and fry for 5 minutes. Sprinkle chilli, dhania powder, cumin powder and turmeric. Cover chicken + salt (add water if needed) and cook for around 15 minutes till 3/4 cooked. Add can of tomato paste and cook on low heat. Just before removing add the whipping cream and cook for a few minutes. Add Garam Masala and corriander leaves. Remove after a couple of minutes.
Read more at:http://recipeland.com/recipe/v/Malai-Chicken-42192
Malai Chicken Tikka Ingredients: 1 tsp lemon juice 1\2 tsp salt 2 boneless and skinless chicken breasts , approx 310g (11 oz), cut into 2cm (4/5 inch) pieces 2 tbsp Greek-style natural unsweetened yogurt 30g (1 oz) butter 1 tbsp double cream 1tbsp adrak lahsun ka masala (see below) 3 green cardamoms, seeds only 1/2 tsp ground cumin 1/2 tsp freshly grated nutmeg 2 green finger chillies, finely chopped 1 tbsp vegetable oil 2 tbsp Cheddar cheese, finely grated
Method: Sprinkle lemon juice and salt over the chicken pieces, cover and set aside. Mix the yogurt, half the butter, the cream , adrak lahsun ka masala, cardamoms, cumin, nutmeg, chillies, the oil, and cheese and blend into a smooth paste. Pour over the chicken, making sure it is all well coated, and marinate the meat for 1 hour, covered, in the refrigerator. Soak 4 6 wooden skewers in cold water for 15 minutes to prevent them burning. Skewer thechicken and barbecue, or grill under a preheated grill, for 10 minutes on each side until light brown and cooked through, or simply bake in a preheated 180C / 350F / gas mark 4 oven for 15 minutes or until the chicken is cooked. Halfway through cooking, baste with the remaining butter (melted). Serve hot or cold on the skewers with zeers rice or khasta roti. Adrak Lahsun ka Masala Ginger and garlic Paste Ingredients: 115g (4oz) root ginger peeled and coarsley chopped 115g (4oz) garlic cloves Method: In a food processor blend the ginger and garlic together to a smooth paste. If necessary, add 15 ml (1 tbsp) cold water. Store in a covered container in the refrigerator for up to two weeks.

Chiken Receipes

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Chiken Receipes

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Read more at:http://recipeland.com/recipe/v/Malai-Chicken-42192

teaspoon teaspoon teaspoon

1 1/4 teaspoons 1/2 6

coriander salt turmeric

Read more at:http://recipeland.com/recipe/v/Malai-Chicken-42192

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