MURGH(CHICKEN) JHALFREZI

MURGH(CHICKEN) JHALFREZI


INGREDIENTS
Chicken breast, boneless and diced 1.5 kg
Onion diced 150g
Tomato diced 150g
Capsicum diced 150g
Coriander powder 50g
Chilli powder 40g
Salt 50g
Cooking oil 100ml
Ginger-garlic paste 50g
Garam masala powder 10g
Fresh coriander, chopped 100g
Vinegar natural 50 ml
Cumin seeds 20g

METHOD
Put oil in a pan and add cumin and saute till it crackles
Add ginger-garlic paste. Saute it till turns golden and add onion, chicken and saute on high flame.
When the chicken is cooked, add capsicum, tomatoes and other spices. Add vinegar and stir-fry.Season it. Garnish with fresh coriander and serve hot.


  

MURGH(CHICKEN) MAKHANI

MURGH(CHICKEN) MAKHANI


INGREDIENTS
Chicken tikka cooked 1kg
Makhni gravy 500ml
Kashmiri red chilli 50g
Sugar grains 100g
Kasoori methi powder 50g
Fresh cream 150ml
Butter 100g
Salt 20g
Ginger julienne 50 gm
Green chilli julienne 50 g

METHOD
Put makhni gravy in a pan and add chicken tikka and the rest of the spices except kasoori methi.
After a few minutes add butter and cook till the gravy becomes thick.
add methi and fresh cream.Season it and serve hot.

CHICKEN CHAT

CHICKEN CHAT


INGREDIENTS
Chicken tikka shredded 500g
Green bell pepper, julienne 50g
Red bell pepper, julienne 50g
White onions, julienne 30g
Chat masala powder 15g
Olive oil 50ml
Salt 15g
Lemon juice50ml
Tamarind chutney,coked 50ml

METHOD
1.Mix ingredients well in a bowl and season.
2.Chill in the fridge
3.Serve cold as salad or an appetizer. 

STIR-FRIED CHICKEN WITH MANGETOUT AND OKRA

STIR-FRIED CHICKEN WITH MANGETOUT AND OKRA
Okra provides magnesium, calcium and vitamin E and is best steamed before using in stir-fries, so allow time for this while you are chopping the other ingredients.


(Serve 2)

INGREDIENTS
100g okra, topped and tailed
1-2 tbsp rapeseed oil
2 chicken breasts, skinned, boned and cut into very fine strips
2 spring onions, finely sliced
2.5cm piece fresh root ginger, finely grated
100g mangetout, topped and tailed
1 orange pepper, finely sliced
1 tbsp reduced-sodium soy sauce
1 tbsp dry sherry

METHOD
1. Steam the okra for 5 minutes
Meanwhile, heat 1 tbsp oil in a wok or large frying pan until hot and stir-fry the chicken for 2-3 minutes until white and cooked. Remove the chicken from the pan.
2. Add a little more oil to the pan if necessary, and quickly stir-fry the remaining ingredients- except the soy sauce and sherry - for 2 minutes.
3. Return the chicken to the pan and stir with the soy sauce and sherry. Serve at once with rice or noodles.

AVOCADO WITH WARM SHREDDED CHICKEN AND WALNUT SALAD

AVOCADO WITH WARM SHREDDED CHICKEN AND WALNUT SALAD
A light but filling meal that will delight your taste buds. the flavors of the avocados and walnut combine perfectly with the chicken, and this is ideal for lunch or supper.


(serve 4)

INGREDIENTS
4 avocados, peeled, stoned and sliced
2tbsp lemon juice

For the salad
2tbsp extra virgin olive oil
3 x 150g skinless and boneless chicken breasts,finely shredded
100g canned red pimento, drained and finely sliced
Salt and pepper to taste
2 tsp french mustard
1 tsp caster sugar
50g chopped walnuts, to garnish

METHOD
1. Put the avocado slices into a bowl with the lemon juice and mix gently.
2. Heat the olive oil in a wok or a non-stick frying pan(a wok is better), and stir-fry the shredded chicken
    for  3-4 minutes or until it is cooked through.
3.Add the pimento slices and stir-fry for further minute.
4. Remove from the heat, then drain the lemon juice from the avocados, and stir it into the chicken. Mix in  the seasoning, mustard and sugar.
5. Arrange the avocado slices onto 4 serving plates, add the chicken salad and serve garnished with the walnuts.

MEDITERRANEAN LEMON CHICKEN SOUP

MEDITERRANEAN LEMON CHICKEN SOUP
Chicken simmered in chicken stock and mediterranean spices with squeezed lemon,served hot.
(serve1)

INGREDIENTS
50g chicken stock
20g carrot
15g chicken
2.5ml lemon juice
10g red pepper/capsicum
1.5g garlic
15ml skimmed milk
2g corn flour
2.5g fresh basil
salt,to taste

METHOD
1. Heat the pan, add 250ml of water and chicken stock and let it boil.
2.Cut the chicken, carrot, red capsicum and basil in to an even julienne. Add to the soup; cook until the   carrot is tender.
3. Add salt and skimmed milk.
4. Bring to a boil; add corn flour for thickening and then add lemon juice.
5. Pour the soup into a soup bowl.
6. Serve with garnish.

CHICKEN AND PASTA

CHICKEN AND PASTA
Cook up a hearty meal with chicken and pasta without many embellishments.
(serve 4)

INGREDIENTS
1(15and a half-ounce) jar pasta sauce
1(16-ounce) jar barbecue sauce
1 and a half pounds boneless chicken breasts
1 pound pasta or egg noodles

METHOD
1. In a large pot, stir together pasta and barbecue sauce.Add chicken. Cover pot and heat on medium, stirring often, for 40 to 45 minutes, or until chicken is cooking through.
2. Meanwhile, cook pasta or noodles according to package directions. Drain and serve with cooked chicken.