Chicken Curry

Chicken Curry Ingredients ½ kg chicken 100 ml onion paste 50 ml. yogurt 1 tsp. coriander (Dhaniya) powder 3 to 4 tsp salt (to taste) ¼ tsp. turmeric (Haldi) powder 1 tsp chili (Lal Mirch) powder 1 tsp. garlic (Lehsan) paste 1 tsp. ginger (Adrak) paste 100 ml. oil 1 to 1½ tsp. salt (as per taste) 100 ml. tomato - ground 1-2 green chilies -chopped 1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds, 2 green cardamom (Chhoti Ilaichi) seeds, 1 small stick cinnamon (Dalchini) 10 black pepper (Kali Mirch) 6-8 cloves (Laung) ¼ tsp. cumin seeds (Zeera) Garnish 2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped) Instructions Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt. Mix and fry briefly and then add the chicken. Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency) Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala. Serve with naan or boiled rice. Serving: 3 to 4 persons.

Chicken in Tomato Sauce Ingredients ½ kg. chicken 3-4 tomatoes-chopped 1 onion-chopped 3-4 whole green chilies ¼ tsp crushed black pepper (Kali Mirch) 1 tsp. salt (according to taste) 3 tbs. oil 1 tsp garlic (Lehsan) paste ½ tsp ginger (Adrak) paste Instructions In a pot add chicken, garlic, ginger and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the black pepper, stir and remove from heat. Serve with rice. Serving: 4

Chicken Jalfraizi Ingredients 1 Kg. Boneless chicken meat 4 medium sized onions-chopped 4 tomatoes-chopped 2 onions cut into thick slices 2 tomatoes cut into broad slices 1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish) 1 tsp. garlic (Lehsan) paste 1 tsp. ginger (Adrak) paste ¼ tsp. ground garam masala ¼ tsp. turmeric (Haldi) powder ½ tsp. coriander (Dhaniya) powder 1 tsp. salt (according to taste) 3-4 tbs. oil Instructions Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften. Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt. Take a few tea spoons of oil from this chicken into a separate frying pan. Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.

To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes. Serve with rice. Serving: 4 persons

Chicken Karahi Ingredients ½ Kg. chicken 3-4 tomatoes –chopped ( optional) 1 onion chopped 3-4 whole green chilies ¼ tsp crushed black pepper (Kali Mirch) ½ tsp. salt (according to taste) 3 tbs. oil 1 tsp garlic (Lehsan) paste ½ tsp. ginger (Adrak) paste Instructions Remove skin of tomatoes. In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat. Serve with boiled rice. Serving: 2 persons

Chicken Shaslick Ingredients 1 Kg. boneless chicken 2 tsp Salt 1 tsp chili (Lal Mirch) powder 2 Green Bell peppers 3 Medium Onions 6 Small green chilies ½ Kg canned whole/diced tomatoes ½ Cup Ketchup 3 tbs. Soy Sauce 3 tbs. Oil Instructions Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white. (15 minutes) Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well. Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft. Serve with boiled rice. Serving: 3 to 4 persons

Chicken Makhani Ingredients a) 4 -5 chicken breasts (skinned, cleaned, cubed) 1 tsp. chili (Lal Mirch) powder 1 tsp. lemon juice 1 tsp. butter salt b) Marinade: 2 1 1 1 1 1 1 1

tbs. yogurt tbs. ginger (Adrak) finely crushed or paste tbs. crushed garlic (Lehsan) tsp red chili (Lal Mirch) powder tsp mustard oil (or ½ tsp crushed Rai) tsp lemon juice tsp garam masala tsp. salt

c) Makhani sauce: ½ tsp garam masala 2 tsp sugar ½ tsp chili (Lal Mirch) powder 400 g. tomato puree 1 tsp crushed ginger (Adrak) 1 tsp crushed garlic (Lehsan) 100 ml crème 1/2 tsp fenugreek (Methi) Leaves 500 grm. butter 2 green chilies ¼ tsp. salt Instructions a) 1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.

b) 1. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade Drain excess whey). 2. Mix chili powder, salt, Garlic (Lehsan), Ginger (Adrak), lemon, garam masala, and Rai. 3. Combine spices and yogurt. 4. Marinate chicken. Make sure to coat thoroughly, if short make more marinade. Chill chicken 3-4

hours. 5. Skew chicken. Cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked thoroughly and a bit toasted. c) 1. Heat butter in med. sized pan. Add garam masala. Wait till crackles. Add Ginger (Adrak), Garlic (Lehsan), and 2 green chilies. Cook 2 min. adds tomato puree, chili powder, garam masala, salt, 1 cup water. Boil, reduce heat, simmer 10 min. add sugar & Fenugreek (Methi)) leaves 2. Add chicken. Simmer 5 min. add crème. Serving: 5 persons

Chicken Tandoori Ingredients 1 whole chicken 1 tsp. garlic (Lehsan) 1 tsp. ginger (Adrak) 1 pinch of orange food color or 1 tsp Kashmiri chili (Lal Mirch) powder 1 tsp chili (Lal Mirch) powder ½ tsp salt 3-4 tbs. lemon juice 2 tbs. oil 2 tbs. yogurt Instructions Mix together all the ingredients and coat the chicken with it. Leave to marinate for 3-4 hours. Bake in oven at 400F till done. Serve with Raita, salad and naan. Serving: 2 to 3 persons

Chicken Tikka Ingredients 1 kg. chicken 1½ tsp. ginger (Adrak) paste 1½ tsp. garlic (Lehsan) paste bunch fresh coriander (Dhaniya) leaves 3-4 green chilies 1 medium onion 1 tsp garam masala 4-5 Whole dried red chilies ½ salt (according to taste) 6 tbs. yogurt OR 3 tbs. lemon juice Instructions Mix all the spices together. Put in a blender and make a paste. Make 4-5 deep cuts on each side of the chicken pieces. This will help it cook better on the inside as well as giving it a better flavour. Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.

Then BBQ or bake in oven. If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F. Uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes. By this time the chicken should be cooked. Increase the temp to 4500F , uncover and bake until the top is dry and the cuts that you made have 'opened up'. Turn over and when it looks done - it’s done! Serve with salad and naan Serving: 2 to 3 persons

Chicken Tikka Chatpata Ingredients 2 chickens breasts (skinless) 4 pcs. 1 tsp ginger (Adrak) paste 1 tsp garlic (Lehsan) paste 1 tsp salt 1 tbs. chili (Lal Mirch) powder ½ cup Lime juice ¼ cup water 3 tbs. oil ½ tsp. garam masala Instructions Mix all the ingredients together except for the chicken to make the marinade. With a sharp knife make 4-5 deep cuts in the chicken breast width wise. Marinate the chicken in the mixture overnight. Before you cook the chicken, sprinkle ¼ tsp. of red chili powder evenly over each piece. Grill it on a BBQ or broil it in an oven for 35 minutes. Serve with fresh lime. WARNING: This is a VERY HOT recipe that I came up with, but it’s absolutely DELICIOUS! (If you don't pass out) Serving: 3 to 4 persons

Chicken-Yogurt Ingredients 1 Kg. chicken 6-7 tbs. yogurt 2 tsp ginger (Adrak) paste 2 tsp garlic (Lehsan) paste ½ tsp. salt (according to taste) 1 tsp chili (Lal Mirch) powder ½ tsp. garam masala powder

2-3 tbs. oil 2 lemon Instructions Mix all the spices together, coat the chicken pieces and leave to marinate for a few hours (3-4 at least). Heat oil in pot. Add chicken and cook on high heat to dry water. IT CAN ALSO BE BAKED IN AN OVEN AT 400*F Serve with salad and naan. Serving: 2 to 3 persons