Thought to share the recipes from blogs elsewhere that sound absolute yum

• Ginger Chilli Shrimp
• Methi & Paneer Stuffed Paratha
• Chicken & Mushrooms
• Tandoori Chicken Pops
• Mint & Coriander Chutney

Courtesy: Daily Aajkal

Hop in for some delights

Ingredients
500 gm, boneless chicken pieces
3 tbsp chilli sauce
2 tsp crushed red chillies
3 tbsp fresh coriander, chopped
1 egg
1 tbsp Soya sauce
3 tbsp cornflour
1 tbsp honey
1 tsp salt, levelled
Oil for deep frying

Method
Mix all the ingredients, except chicken and cornflour. Now add chicken pieces and mix well. Refrigerate for two hours. Add cornflour and mix well to ensure an even coating on the chicken pieces. Heat oil in a pan and deep fry chicken on high heat till cooked. Serve with chilli sauce.

Courtesy:  Shireen Anwer

Nutritional Value: 178 calories, 22.1-gram proteins, 10.8-gram carbohydrates and 4.9-gram fats.

• Cooking Time: 1 hour

• Ingredients
  • 150g chicken (boneless)
  • 1/4 tablespoon salt
  • 1/4 tablespoon red chilli powder
  • 1/4 tablespoon pepper powder
  • 1 tablespoon Worcester shire sauce
  • 1/2 egg white
  • 40g capsicum
  • 40 g cucumber
  • 40g onion
    • 1 tablespoon oil
  • (For sauce) 1/2 tablespoon garlic (chopped), 1/2 tablespoon vinegar, 2 tablespoon water, 1/3 tablespoon salt, 1/3 tablespoon sugar 1/2 tablespoon soya sauce, 1/4 tablespoon pepper powder

• Method:
  • Take the chicken and wash it properly. Now let it dry.
  • Add salt and chilli powder along with Worcester/shire sauce to the chicken and leave aside for half an hour.
  • Mix arrowroot powder with egg white and marinate the chicken with this paste.
  • Set the oven at a temperature of 400′ F and roast the chicken for about 40 minutes or till the chicken gets completely cooked.
  • Heat oil and saute all the vegetables. Add a little sauce.
  • In that mixture, add chicken and all the sauce ingredients and stir properly.
  • Simmer for about 10 minutes, till the sauce coats the chicken pieces well.

Via Here

Ingredients:

• 1/2 kg Chicken
• 5 tsp Pepper corns
• 200 gms Onion
• 2 Garlic Cloves
• 2 Cinnamon
• 2 Cardamom
• 1 tsp Ginger garlic paste
• 200 gms Tomato
• 1 Lemon
• 1/2 tsp Turmeric powder
• 2 Green chilly
• Salt To taste
• Few bay leaves
• Oil

Cooking Instructions:

•    Chop the onions and tomato. Cut the green chilly. Crush the peppercorns.
•    In a pan heat the oil and saut? the onions, when they are soft mix the ginger garlic paste, garlic flakes, tomato, turmeric powder and mix them well.
•    Then add little water till the onions and tomato cook well. Add chicken and water. To this add the crushed pepper and salt. Stir it well and cook till the chicken is cooked. Lastly add green chilly. When the gravy is thicken remove from the fire.

via here

Ingredients:-Chicken 1 1/2 kg
Salt 1 tsp + 3/4 tsp extra
Green chillies paste 2 tsp
Allu bhukharay 6
Cumin seeds powder 1 tsp
All spices (Garam masala) 1 tsp
Orange color pinch
Lemon juice 2 tbsp
Garlic/ginger paste 3/4 tsp
Oil 2 tbsp
Yogurt 2-3 tbsp
Black pepper 1 1/2 tsp
Red Chillies powder 1 tsp

Procedure:

1. Give cuts in chicken and rub salt.
2. Keep for half an hour .
3. Soak and boil allubhukarai. Remove seeds and mash.
4. Mix in seasonings, All of the above ingridients along with de-seeded allubhukharay.
5. Marinate chicken in it for 2 hours.
6. Bake at 200 C for 30- 45 minutes in a greased pan, in pre heated oven.

Courtesy Leemz at LMB 

Ingredients:

1 kg chicken cut into karahi pieces
50 ml yoghurt
1 tsp cumin seed
1 tsp lemon juice
1 tsp all spices
1 tsp ginger/garlic paste
1 tsp red chilli
1 tsp green masala paste (coriander leaves, mint leaves and green chillies paste)
2 tsp onion seeds (kalonji)
2 tsp chopped fried onions
2 boiled eggs
50 gms peas
250 gms tomatoes, chopped
2 medium size potatoes, boiled
1 tsp salt
2 tomatoes, sliced for garnishing
2 tsp chopped coriander, for garnishing
2 green chillies, for garnishing

Method:

* Marinate chicken with yoghurt, lemon juice, red chilli, all spices, onion seeds, ginger/garlic paste, fried onion, salt and green masala paste for 30 minutes.

* Add the remaining ingredients and roast in the oven, moving regularly till chicken is cooked.

* Garnish with tomatoes, coriander and green chillies and serve with nans.

Via here

Last night, while watching Reza Mahammad’s program on Indian curries (BBC Food), I penned this recipe down … it’s so easy and must be so yummy too.

A bit different from the usual chicken tikkas we eat … will try it next week, Inshah Allah.

So the recipe goes like this:

You can choose chicken cuts of your own choice (can be legs or breasts or even if you like wings )

Ingredients

Chicken pieces: 1/2 kg
Green Coriander: about 1-1.5 cup picked up
Green chillies: 4-5
Salt: your wish comes first
Red Chillies: 1 tea-spoon
Yogurt: 300 – 400 grams
Fresh cream: 1-2 table spoons
Lemon Juice: 1 Table spoon
Butter liquefied: 3 tale spoons

Cooking Process
First grind the coriander, cream, yogurt, chillies, lemon juice, salt, and red chillies roughly in blender to make up a thick gravy. Marinate the chicken pieces in this marination for overnight. Keep in fridge.

Next day neatly place the pieces in a baking dish … glaze them with butter and bake for 15 minutes at 200 degree centigrades.

Enjoy the green chicken tikka .. easy to make yummy to eat

INGREDIENTS:

1 cup Chicken (minced)

1 pinch MSG

4 tbsp. Soy Sauce

1 tsp Vinegar

4 tbsp. Corn Flour

1 no. Egg white

4 nos. Green Chilies (optional)

4 tsp. Garlic

4 tsp Ginger

½ cup Onions

1 cup cabbage

½ cup tomato Ketchup

3 tbsp Green Chili Sauce

Vegetable Oil for frying

 DIRECTIONS:

1. Combined chicken, soy sauce (2 tbsp), egg white, corn flour (3 tbsp), cabbage, green chili sauce (1 tbsp), tomato ketchup (1 tbsp), garlic (1 tsp), ginger (1 tsp), white pepper (1/2 tsp) and salt (to test).
2. Make small balls out of this mixture and deep-fry them in hot oil till golden brown.
3. Heat 1-tablespoon oil in a wok. Add chopped onions, garlic and ginger. Fry them for 3-4 minutes.
4. Now add soy sauce (2 tbsp), tomato ketchup and green chili sauce (2 tbsp). Mix them well and add 2 cup of water.
5. When water starts boiling, add chicken balls and MSG and cook this for about 4 to 5 minutes. Add chopped green chilis.
6. Mix a tbsp corn flour in ½ cup of water and slowly add while stirring; cook for about 2 to 3 minutes.
7. Garnish with chopped spring onions and serve with steam rice.

Via KhanaKhazana