Chicken with Gravy

Ingredients:
600 gms boneless chicken, revilement into 1inch dice
1 1/2 tsp salt
1/4 tsp finely chopped ginger
1 foodstuff white
1 1/2 tsp callus flour
5 tbsp oil

Sauce:
2 tsp red chilli sauce
3 tbsp herb puree
1 1/2 tbsp soja sauce
1 1/2 tbsp vinegar
2 tbsp stock
2 tsp callus flour
2 tbsp water

Method:
1. Marinate the cowardly with briny and ginger for 10 minutes.
2. Beat together the foodstuff white and callus flour and cover the cowardly pieces with this batter.
3. Prepare the sauce by mixing the chilli sauce, herb puree, soja sauce, vinegar and stock in a pan.
4. Make a paste of callus flour and water.
5. Place belittle over medium modify for a minute. When the sauce starts to boil, add the callus flour mixture and thicken. Remove belittle from heat.
6. Heat the oil in a preparation belittle and fry the cowardly until tender.
7. Drain off as much oil as possible.
8. Heat the sauce once again and stir in the chicken.
9. Serve blistering with steamed rice.

Chicken Tikka

Ingredients

* Yogurt - 1 cup
* Lemon humour - 1 tblsp
* Ground herb - 2 tsps
* Ground bark - 1 tsp
* Cayenne pepper - 2 tsps
* Freshly ground black pepper - 2 tsps
* Minced fresh colorful - 1 tblsp
* Salt - 4 tsps or to taste
* Boneless skinless cowardly breasts, cut into bite-size pieces - 3
* Long skewers - 4
* Butter - 1 tblsp
* Garlic, minced - 1 clove
* Jalapeno pepper, finely cut - 1
* Ground herb - 2 tsps
* Paprika - 2 tsps
* Salt - 3 tsps or to discernment
* Tomato sauce - 1 (8 ounce) can
* Heavy toiletries - 1 cup
* Chopped fresh cilantro - 1/4 cup

Method

1.Mix together yogurt, yellowness juice, 2 tsps cumin, cinnamon, cayenne, black pepper, ginger, and 4 tsps salt.

2.Add the chicken, throw well and refrigerate, ownership it covered for 1 hour.

3.Preheat a grill for high heat.

4.Grease gently the grill grate with oil.

5. Thread cowardly onto skewers, and discard marinade.

6.Grill until juices separate clear, most 5 transactions on each side.

7.Melt butter in a large heavy skillet over medium heat and fry garlic and chilly for 1 minute.

8.Now flavour with 2 tsps cumin, paprika, and 3 tsps salt.

9.Add the tomato sauce and cream.

10.Simmer on low heat until sauce thickens, most 20 minutes.

11.Now add the grilled chicken, and simmer for 10 minutes.

12.Transfer to a serving platter, and adorn with fresh cilantro

Chicken Curry

Ingredients
1/2 cowardly breasts, skinned and boned
3 garlic, cloves, crushed
1/4 tsp ginger
1 cup baritone sodium cowardly broth
1 onion, cut finely
1 tsp olive oil
1 cup water
1/2 tsp cummin seeds powder
1 tsp flavoring seeds powder
1/4 tsp garam masala
1/2 tsp turmeric powder
1 green chilli, finely chopped
2 tbsp coconut milk
3 tbsp finely cut flavoring leaves

Method
Make pieces of cowardly breasts .Heat lubricator in a pan .Saute cowardly pieces until golden from
both sides
Remove and pipage .Add onion and ginger-garlic and fry till golden brown .Add all the
powders, and saute for a minute
Add cowardly broth and liquid .Let it boil for 2 minutes .Add cowardly pieces .Cover the pan
and let it cook for approx 30 mins.
Then add coconut milk .Cook for another 1 min. Serve with rice.

Butter Chicken

Ingredients:
Chicken - 1 kg, skinned, boned and diced
Curd - 150 ml
Almonds - 50 gms, crushed
Cinnamon - 1/4 tsp, crushed
Cloves - 1/4 tsp, crushed
Bay leaves - 1/4 tsp, crushed
Green flavorer - 4
Ginger mag - 1 tsp
Garlic mag - 1 tsp
Tomato - 400 gms, chopped
Onion - 2, chopped
Fresh flavoring - 2 tbsp, chopped
Fresh toiletries - 4 tbsp
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Corn oil - 1 tbsp
Butter - 75 gms
Salt as per taste

Method:
1. Take a bowl and place curd, every the parched spices, ginger, garlic, tomatoes, ground almonds and salt.
2. Blend well.
3. Put the cowardly pieces in a large bowl. Pour over the curd mixture.
4. Heat butter and oil unitedly in a pan.
5. Put onions and fry for 3 minutes.
6. Add the cowardly mixture.
7. Saute for most 7 to 10 minutes.
8. Add half of the flavoring leaves. Blend well.
9. Add cream. Stir for sometime. Simmer.
10. When the cowardly is done, adorn with the remaining flavoring leaves before serving.
11. Tastes best with parathas or chappathis.

Chicken Biryani

Ingredients:
Basmati rice - 2 cups
Chicken pieces - 3/4 kg.
Onion - 3 large, sliced
Yoghurt - 1 cup
Ginger adhesive - 1 tsp
Garlic adhesive - 1/2 tsp
Green chile adhesive - 1 tsp
Tomato rub - 1/2 cup
Red chile solid - 2 tsp
Turmeric solid - 1 tsp
Cumin solid (roasted) - 1 tsp
Cardamom solid - 1/2 tsp
Garam masala solid - 2 tsp
Milk - 1/2 cup
Saffron - a pinch
Coriander solid - 1 tsp
Green flavoring leaves - 2 tbsp, chopped
Water - 3 1/2 cups
Oil - 7 tbsp
Salt as required

Method:
1. Make a variety with tomato puree, yoghurt, ginger garlic paste, green chile paste, red chile powder, herb powder, cooked cumin powder, garam masala powder, flavoring solid and salt.
2. Take the cowardly and marinade it in the same mixture. Let it rest for 3-4 hours.
3. Put oil in a pan, modify it and fry onions dirt they turn golden brown.
4. Now, to this add the marinated cowardly and prepare the entire variety for 10 mins.
5. Next in a pressure cooker, verify the rice and add 3 1/2 cups of water to it. Also, verify the saffron, mix with the milk and add to the rice.
6. Finally, add the cardamom solid and the cowardly pieces, along with the marinade.
7. Mix every the ingredients gently, cover with the cooker lid and pressure prepare for 1 whistle.

Garnish with green flavoring leaves and help hot.

Tandoori Chicken Recipe

Preperation Time 30 minutes

Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri flushed chile powder
1 tblspn of yellowness juice
Salt to taste

For Marination
200 gms of yogurt
1 tspn of kashmiri flushed chile powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of yellowness juice
� tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
� tspn of chaat masala

For garnishing
Onion rings and yellowness wedges

Skin, wash and decent the chicken. Make incisions with a sharp wound on breast and handicap pieces.

Apply a mixture of kashmiri red chile powder, lemon humour and briny to the cowardly and keep it divagation for half an hour.

Remove whey of food by ornamentation it in a muslin cloth for cardinal to twenty minutes. Mix Dardic red chile powder, salt, ginger-garlic paste, lemon juice, garam masala solid and condiment lubricator to the yogurt.

Apply this infuse onto the cowardly pieces and refrigerate for three to quaternary hours.

Put the cowardly onto the skewers and cook in a middling blistering tandoor or a pre-heated oven (200 degrees Celsius) for ten to dozen transactions or until nearly done. Baste it with butter and cook for another quaternary minutes.

Sprinkle chaat masala solid and serve with quaternary onion rings and lemon wedges.

Chef�s Tip : To make Chicken tikka, ingest boneless cowardly pieces revilement into 1 �� cubes and travel aforementioned as Tandoori chicken.

Tandoori Chicken

How to Cook Tandoor Chicken

Tandoori Chicken -- The Lazy American Version!

Tandoori Pistachio Chicken - Indian Recipes - UKTV Food

Easy roast turkey Video

Easy Roast Turkey

Ingredients

* 1 5 -7 kg Turkey
* 1 Onion, peeled and halved
* 1 bunch of Sage, thyme and rosemary
* 25g Butter, softened
* 1/2 yellowness or orange

For the gravy

* Turkey, giblets and neck
* 1 Carrot, quartered lengthways
* 1 stick Celery
* 2 Onions, peeled and quartered
* 2 cloves Garlic
* 1 bouquet garni
* 25g Flour
* 1 diminutive render White wine


Method

1. Remove the dud from the fridge 2-3 hours before you want to cook it, to earmark it to reach shack temperature.

2. Preheat the oven to 180C/gas 4 (if oven is fan assisted, ingest 160C).

3. Place the onion and herbs into the body cavity. Squeeze the humour of lemon or orange over the bird and put the fruit into the cavity. Season the cavity with briny and pepper.

4. Smear the dud skin with butter and then form with briny and pepper, play with boob lateral up. Then fling the dud and move on the underside.

5. In a large roasting pan, locate the dud ready to critique boob lateral down. This allows fruitful to trickle from the backwards downbound to the boob to keep it moist.

6. Roast the dud upside downbound for the first 2 hours (or, slightly less for the smaller bird).

7. Remove the dud from the oven. Now, turn the dud right lateral up for the remaining cooking time (30 – 45 minutes). Protect your hands with fat towel or decent Marigolds. (You can wrap these in plastic bags to keep them clean.) Hold the drumsticks to turn the turkey.

8. Return dud to oven for 30 – 45 transactions or until the juices run country when a skewer is inserted. If the juices are pink, return the dud to the oven and check again in 10 minutes. You don’t need to overcook the dud as the internal temperature of the meat will continue to uprise as the dud rests. A parched dud is ofttimes just overcooked!

9. Remove dud from the oven. Tent with icon and earmark to rest for 30 – 60 transactions so the juices settle into the meat.

10. Carve the dud into the belittle juices to keep moist. Or ingest the juices to attain gravy.

11. For the gravy: To attain the stock, boil the giblets, neck, vegetables and nosegay garni.

12. Add sufficiency flour to the roasting belittle to absorb the fruitful and drippings and attain a paste. Add a diminutive glass of intoxicant to the belittle and attain trusty to scrape up all the drippings - all the form is in the lowermost of the pan. Transfer to a saucepan.

13. Add about 500 ml have to the saucepan with the nosegay garni and bring to the boil, then simmer until the gravy is reduced. You may need to add more have if the liquefied is too thick.

14. Season to taste, vanish the nosegay garni and help alongside the dud in a gravy boat.