Chicken Vindaloo

Ingredients :

1 kg chicken
For Seasoning :

3 tsp ghee

few coriander leaves

1/2 onion finely sliced

Salt to taste
For VindalooMasala :

To be ground into paste :

3 tsp jira

12 dry kashmiri chillies

1/2 an inch turmeric

2 pods cardamoms

10 garlic cloves

2 tbsp vinegar

Method :Cut and wash the chicken and make pieces.Grind masala in vinegar. Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently. Now add meat and salt to taste. Cover the dish. Allow the meat to cook in its own gravy. Stir frequently, so that it does burn. Boil the potatoes, peel and cut into fours.Add them to the meat. Allow it to simmer for 10 minutes.

Chicken Khurma

Ingredients :

1-1.5lb chicken

2 medium Onions

3 big Green Chillies, chopped

1/2 inch Ginger, chopped

1/4 cup Coconut grated

1/2 tsp turmeric powder

1/2 tsp Coriander powder

1/2 tsp Cumin seed powder

1 tsp Saunf Garam masala

1 tsp (cloves - 1, cinnamon stick - 1, bay leaf - 1)

Salt to taste

4 tsp Oil

2 tbsp Coriander leaves

Method :Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside. Grind the grated coconut with some water and set aside. In a pan, heat oil and add the garam masala items and then the rest of the onions.Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute. Then, add the turmeric powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2 hr - 1 hour (or until chicken is done). When the chicken is cooked, stir in the coconut paste with some water and bring to a boil. Add the coriander leaves for garnish. Goes well with rice and rotis.

Butter Chicken

Ingredients :

1 whole chicken

2 tomatoes puree in a blender

2 onions, chopped

1 tbsp ginger-garlic paste

15 cashew nuts paste

1 ½ tbsp butter

3 tbsp cream

1 tsp chilli powder

Oil for frying salt to taste

For the marinade :

1 tbsp tandoori masala

½ tbsp garam masala (cloves, cinnamon and cardamom powdered)

2 tbsp lime juice

½ tsp jeera

5 tbsp yoghurt

Method :

Marinate the chicken in the marinade for 1 whole hour. Heat oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep aside. In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates. Add the cashew paste, chilli powder, tomato paste and cook for 10 mins. Add the butter and the cream and the chicken. Mix well and cook till done. Garnish with coriander.

Chicken Biriyani

Ingredients :

8-10 oz basmati rice, rinsed

2 tbsp olive oil

2 onions, chopped

2 garlic cloves, chopped

1 tsp finely chopped fresh ginger

4 boneless, skinless chicken breasts

¼ tsp cayenne pepper

½ tsp ground cumin
For garnishing :1 tbsp fried onions

2 tbsp toasted flaked almonds

1 tsp ground coriander

a pinch of nutmeg

¼ tsp ground cinnamon

¼ tsp turmeric

6 fl oz natural yogurt

1 tsp sugar

3 tbsp raisins or sultanas salt and black pepper

Method :Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.Drain and reserve. Meanwhile, thinly slice the chicken breast. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly. Add the chicken, raise the heat and stir fry for 3 minutes.Add all the ground spices and stir again for a few seconds. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.Reduce the heat to low and cook undisturbed for 10 minutes.Remove from heat and rest, still covered, for 5 minutes.Uncover, sprinkle with the garnishes and serve.

Baked Chicken

Ingredients :

Chicken 2 portions (without skin)

Lemon juice 2 tsp.

Ginger garlic paste 1 tsp.

Green chilies Four

Oil 1 tsp.

Plain flour 20 gm.

Salt and pepper as per taste

Lemon wedges and coriander leaves

Method :Wash and dry chicken Chop green chilies fine or grind to paste. Mix well with ginger, garlic & lemon. Apply this on the chicken with oil and allow it to marinate for 3-4 hoursPre heat the oven Mix salt and pepper in flour. Sift. Arrange chicken on a grill rack skin side down. Sift half the seasoning over the chicken and bake for 15 minutes. Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown. Garnish with lemon wedges and coriander leaves.