Hyderabadi Biriyani

Ingredients:

1 whole chicken / 2 lbs chicken,

1 kg Basmati rice / 2 lbs rice

1 cup thinly sliced onions,

2 tsp ginger/garlic paste,

3 tsp chilli powder,

½ tsp turmeric,

100 g cashew nuts,

4 or 5 bay leaves,

4 or 5 cloves,

2 cm long cinnamon sticks,

3 or 4 cardamom pods,

1 or 2 tsp shah jeera,

2 cups mint leaves,

1 cup coriander leaves (cilantro),

½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),

1 lemon,

1 ½ tsp salt (according to taste),

1 cup ghee (clarified butter),

½ cup yogurt,

1 cup oil,

few strands of saffron,

2 cups finely sliced onions,

Method

Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions.Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.

Kerala Style Chicken Curry

Chicken - 1 kg
Onion(large) - 3 nos(finely sliced)
Tomato - 3 - 4 nos
Pepper powder - 3 tsp
Dried red chillies - 4 - 5 nos
Ginger - A two inch piece
Garlic pods - 10 nos
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Lemon juice - 1 tbsp
Salt - As reqd
Oil - 3 - 4 tbsp
Curry leaves - A few
Coriander powder - 4 tbsp
Tamarind - A lemon sized ball
Garam masala powder - 1 tsp
Coriander leaves(chopped) - 2 tbsp
***********************************LETS START COOKING**
1)Clean the chicken and cut into small pieces.
2)Marinate the chicken with a paste of dry red chillies, ginger and garlic, lemon juice, salt and turmeric powder. Let it remain for 3 to 4 hours.
3)Heat oil in a pan or a kadai.
4)Fry finely sliced onions till golden brown.
5)Add curry leaves, tomatoes, salt and coriander powder and fry till the tomatoes become pulpy. Keep it aside.
6)Heat 2 tbsp of oil in another kadai.
7)Fry the chicken for 5 minutes on high flame. :- The chicken will cook very quickly.
8)Add the tomato-onion mix and blend everything properly.
9)Add tamarind pulp dissolved in half cup of water and simmer for some time.
10)Add garam masala. Mix lightly.
11)Add coarsely ground peppercorns.
12)Garnish with finely chopped coriander leaves.
Serve hot.

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.

Chicken Fried Rice

Ingredients :

6 cups boiled Basmati rice

1 cup chicken

1/2 cup prawns cooked

1 egg

1/4 cup capsicum cut into fine strips

1 cup regular onion, chopped fine

1 cup spring onions, chopped fine

2 tablespoons of ginger-garlic paste

1 cup of mixed vegetables

soya sauce

chilli sauce

Method :Make sure the rice isn't overcooked or mushy. Add a little oil when boiling so that it doesn't stick together. Fry the regular onions till light brown. Add ginger-garlic paste and fry. Add the rice and fry with soya sauce to taste. You can add a little chilli sauce if you want. Separately, lightly fry the pre-cooked meats with a little soya sauce. Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice. Separately, lightly fry each vegetable and keep aside. Do not over fry or the vegetables will become soggy. They should remain slightly crisp. Add the meats and vegetables to the rice and mix thoroughly. Your delicious meal is ready.

Rosemary Chicken with Orange-Maple Glaze

Ingredients
1 cup orange juice
1/2 cup dry white wine
1/2 cup maple flavored syrup
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
Method

1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Chicken 65

Ingredients

1-1.5 lb boneless chicken

2 tsp Chilli powder

3 tbsp Lime Juice

2 tbsp Curd

2 tsp Ginger garlic paste

Salt to taste

a little Food coloring

Oil for deep frying
For garnish:

Curry Leaves Green Chillies – finely chopped

Red Onions

Lime slices

Method:Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil). Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.

Chicken Soup

Ingredients:
500 gms chicken bones
100 gms boneless chicken(Skinned)
30 gms all purpose flour
1 tsp garlic, chopped
½ tsp cumin seeds
1 tsp white pepper powder
2 bay leaf
2 green chilies
½ tsp garam masala powder
salt to taste.
1 tsp oil

Method :Clean and wash chicken bones.Clean, wash and cut chicken into small piecesPut chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit green chillies and bring it to a boil.Boil for half an hour. Strain and keep aside.Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.Bring it to a boil and serve.

Chicken Tikka

Ingredients :

2 tbsp coriander seeds

2 tbsp paprika

2 tbsp jeera

1 tsp mango powder

1 tsp chilli powder

juice of a lime

good thick yoghurt

salt to taste

2 lb chicken, diced

5 to 6 cloves garlic, chopped

1 large onion, finely chopped

chicken stock or wateroil

Method :Grind the spices and mix with marinade ingredients. Marinade chicken in the fridge for 24 hours. Heat oil in a frying pan or wok until becomes very hot. Stir fry chicken vigorously for about 5 minutes. Take out chicken and keep warm.Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little. Simmer until chicken is cooked and Sauce is nice and thick. Ready to serve.

Chicken Fry

Ingredients:

1 lb chicken

1 onion

1 tsp ginger-garlic paste

2 green chilies, finely chopped

3 tsp dhania powder

1 tsp garam masala

½ tsp haldi powder

1 tsp chili powder

A pinch of nutmeg and pepper powder

Cilantro leaves Salt to taste

Method:Heat oil in a pan.Put onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown.Add chicken pieces, haldi, pepper and chili powders and let it cook for 5-6 minutes.Add salt and dhania powder to taste and cook until it is done.Garnish with cilantro.