Chicken 65

Chicken 65

Chickrn 35

Ingredients

• 500 gm chicken boneless
• 1 egg
• Salt – according to taste
• 1 tsp red chili  
• 1 tsp cumin powder  
• 1/2 tsp cumin seeds   
• 1 tsp black pepper  
• 1 tbsp ginger/garlic Paste   
• 1 tsp chopped ginger  
• 1 tbsp chopped garlic
• 2 green chili 
• 1tbsp Chinese salt   
• Red food color – few drop   
• 1 tbsp lemon juice
• Few curry leaves
• 2tbsp flour
• Oil as required

Method

1. Take chicken cut it in cubes or length wise in strips.
2. Add egg, salt, red chili, black pepper, ginger/garlic paste, flour, and mix it well and deep fry it.
3. When its color changes to brown and crispy take it out.
4. Now take a pan add 4 tbsp oil in it add chop garlic, ginger and cumin, fry it.
5. Then add salt, red chili,cumin powder, curry leave,red food colour and fry it by adding 1/4 cup of water, cook it for 3 minutes.
6. Now add chicken in it, when all gravy covers the chicken dish it out.
7. Your Chicken 65 is ready squeeze lemon in it and serve hot.

Sausage Rolls

Sausage Rolls

Sausage Rolls

Ingredients

• 2 large skinless chicken breasts 
• 1 garlic clove (crushed) 
• 4 sun dried tomatoes (chopped) 
• Handful basil leaves (chopped) 
• 375 g pack ready-rolled puff pastry 
• Flour (for dusting) 
• 1 egg yolk (beaten) 
• 25g sesame seeds

Method

1. Whizz the chicken and garlic in a processor until the chicken is minced.
2. Tip in the sundried tomatoes and basil. Pulse for 5 seconds to just mix through. Season well. 
3. Roll the pastry sheet on a lightly floured surface and cut in half lengthways.
4. Spread half the chicken mixture along the middle of one of the pastry strips and then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces.
5. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
6. Heat oven to 200 degrees Fahrenheit. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds.
7. Bake for 20 minutes until golden.

Teriyaki Chicken

Teriyaki Chicken

Teriyaki Chicken

Ingredients

• 2tsp Tabasco sauce
• 4tbsp clear honey
• 4tbsp sesame oil
• 4tbsp soy sauce
• 4 chicken thighs, bone removed, sliced
• 1tbsp vegetable oil
• Big knob of butter

Method

1. Place the Tabasco sauce, honey, sesame oil and soy sauce into a bowl and mix well.
2. Place the chicken slices into the bowl, stir well to coat and leave to marinate for five minutes.
3. Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through.
4. Remove the chicken from the pan and set aside to keep warm. Pour the marinade into the pan and boil for a few minutes until slightly reduced.
5. Add the butter and whisk until the sauce becomes glossy.
6. To serve, place the chicken slices onto a plate and pour over the sauce from the pan.
7. Serve with rice.

Teriyaki-Orange Chicken

Teriyaki-Orange Chicken

Teriyaki Orange Chicken

Ingredients

• 2 cups broccoli, carrots and water chestnuts 
• 2tbsp tapioca
• 1kg skinless, boneless chicken-breast halves or thighs, (cut into 1-inch pieces)
• 3/4 cup chicken broth
• 3/4 cup orange juice
• 3tbsp orange marmalade
• 2tbsp bottled teriyaki sauce or 11/4 tbsp soy sauce mixed with 3/4 tbsp sugar syrup
• 1tbsp dry mustard powder
• 2 cups hot cooked brown or regular rice

Method

1. Put the vegetables and tapioca in a deep karahi.
2. Add the chicken pieces. In a small bowl combine chicken broth, orange juice, orange marmalade, teriyaki sauce (or soy sauce and sugar mix) and dry mustard powder.
3. Pour it over the vegetable-chicken mixture. Cover and cook on low heat for 1 hour.
4. Serve with hot cooked rice. To make it into a thick soup, cook for 2 to 2 1/2 hours.
5. Pass it through a sieve.
6. Teriyaki-orange chicken is ready to serve.

Crunchy Chicken Fingers

Crunchy Chicken Fingers

Crunchy Chicken Finger

Ingredients

• 1 1/2 cups skinless, boneless chicken breast halves 
• 1 egg, lightly beaten
• 1tbsp honey
• 1tsp dry mustard powder
• 2 cups cornflakes (finely crushed) 
• 1/4 tsp salt
• A dash of ground black pepper 
• Tomato ketchup (optional)

Method

1. Heat oven to 232 degrees Centigrade, cut chicken into 3/4 - inch strips.
2. In a shallow dish, combine the egg, honey and mustard. In another shallow dish stir together cornflakes crumbs, roll them in crumb mixture to coat evenly.
3. Arrange chicken strips on a baking sheet. Lightly grease baking sheet with butter.
4. Bake for 12 to 15 minutes, or until chicken is cooked properly.
5. Serve with ketchup, if desired.

Pan-Fried Chicken with Smoked Paprika and Honey

Pan-Fried Chicken with Smoked Paprika and Honey

Pan Fries Chicken With Paprika and Honey

Ingredients

• 4 boneless, skinless chicken breast halves (about 1-1/2 lbs) 
• 1/2 cup flour 
• 1-1/2 tablespoons smoked paprika, divided 
• 1 teaspoon salt
• Freshly ground black pepper
• Vegetable oil
• 1/2 cup onion, chopped
• 1/4 cup chicken broth
• 2 teaspoons honey
• 1 tablespoon cream

Method

1. Gently pound the chicken breasts to an even thickness of about 1/2-inch. Combine the flour, 1 tablespoon of the smoked paprika, salt and a few grinds of black pepper in a shallow dish. Dredge the chicken in the flour mixture, shaking off any excess.
2. Film the bottom of a large skillet with vegetable oil (about 2 tablespoons) and heat over medium-high heat. Add the chicken in a single layer and cook until golden brown and no longer pink in the middle, 4 minutes per side. Transfer to a dish and keep warm.
3. If necessary, add a little more oil to the pan, then add the onion. Season with a little salt and pepper and sprinkle with the remaining 1/2 tablespoon of smoked paprika. Cook, stirring frequently, until the onion is soft and beginning to caramelize, 3 to 4 minutes. Stir in the chicken broth and bring to a simmer, then add the honey. Cook for about 1 minute, then add the cream.
4. Return the chicken to the pan and cook for an additional minute, turning the pieces in the sauce several times to coat.

Chicken Jalfrezi

Chicken Jalfrezi

Chicken Jalfrezi

Ingredients

• Boneless chicken ½ kilo
• Tomatoes ½ Kilograms (minimize straight into cubes)
• Responded butter 2 tbsp
• Cilantro powder A single tbsp
• Turmeric extract powder One particular tbsp
• Cumin powder One particular tablespoons
• Cumin powder One particular tablespoons
• Reddish spicy pepper powder One tbsp 
• Garlic cloves 2 (quickly sliced)
• Green capsicum One particular (minimize directly into cubes)
• Onion A single (finely sliced)
• Fresh ginger One particular bit (half part chopped & 50 % minimize straight into julienne)
• Cilantro foliage ¼ bundles
• Salt for you to flavor
• Cooking oil because needed
• Ghee 2 tbsp

Method

1. Reduce chicken in to ice cubes.
2. After that marinate with turmeric root extract powder, reddish chilli powder as well as salt; set aside with regard to whilst.
3. Heat 2 tablespoons oil inside a skillet, fry onion and also garlic cloves until eventually gentle brownish.
4. Now put chicken along with fry once more for five min’s .
5. Next add tomato plants and marauded ginger; mix effectively deal with using top and also prepare food pertaining to 10 mins.
6. When water cures, increase ghee, cilantro powder and also cumin powder , stir properly.
7. Right now put capsicum and also cilantro foliage mix nicely and simmer it pertaining to 5-7 units.
8. To serve garnish with julienne ginger as well as green chillies.

Carribean Chicken Wings

Carribean Chicken Wings

Carribean Chicken Wings

Ingredients

• 2 lb. chicken wings or wing dings
• 2/3 cup Heinz® Tomato Ketchup
• 2 Tbsp. lime juice
• 1 Tbsp. brown sugar
• 1/2 tsp. all spice
• 1/4 tsp. red pepper
• 1/8 tsp. garlic powder

Method

1. Preheat oven to 400 F.
2. Place wings in broiler pan. Bake 50 to 60 minutes or until crisp, turning once.
3. Meanwhile, combine Ketchup and remaining ingredients.
4. Take wings out of oven and carefully brush sauce on wings. Broil wings 2 to 3 minutes.
5. Turn wings; brush with additional sauce. Broil 2 to 3 more minutes.

Chicken with Olives

Chicken with Olives

Chicken with Olives

Ingredients

• 4 chicken breasts (boneless, skinless, fillets removed)
• 1/4 tsp pepper
• 7tbsp extra virgin olive oil
• 1 garlic clove (finely chopped)
• 16 black olives (stoned)
• 6 ripe plum tomatoes (peeled and chopped)
• Fresh basil leaves, a small handful salt, to taste

Method

1. Place each chicken breast between two sheets of grease proof paper or clear film. Pound with the flat side of a meat hammer to flatten to about 1cm thickness. Season with salt and pepper.
2. Heat 4tbsp olive oil in a heavy pan over medium-high heat.
3. Add chicken pieces and cook for 8-10 minutes until golden brown and almost done, turning once.
4. Transfer chicken to warmed serving plates and keep warm while you cook the olives and tomatoes.
5. Wipe out the frying pan and return to heat. Add another 2-3tbsp olive oil and fry garlic for 1 minute until golden and fragrant.
6. Stir in the tomatoes and olives. Shred basil leaves and stir into the olive and tomato mixture. Then spoon it over the chicken.
7. Serve immediately.

BBQ Chicken

BBQ Chicken

BBQ Chicken

Ingredients

• 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed 
• 1 recipe Barbecue Sauce, recipe follows 

Directions

1. Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
2. Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer.
3. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. 
4. Brush with the marinade as needed. 
5. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear.
6. Discard any unused marinade. 
7. Serve with extra barbecue sauce on the side. 

Recipe: Barbecue Sauce 
Ingredients

• 1 1/2 cups chopped yellow onion (1 large onion) 
• 1 tablespoon minced garlic (3 cloves) 
• 1/2 cup vegetable oil 
• 1 cup tomato paste (10 ounces) 
• 1 cup cider vinegar 
• 1 cup honey 
• 1/2 cup Worcestershire sauce 
• 1 cup Dijon mustard 
• 1/2 cup soy sauce 
• 1 cup hoisin sauce 
• 2 tablespoons chili powder 
• 1 tablespoon ground cumin 
• 1/2 tablespoon crushed red pepper flakes 

Directions

1. In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. 
2. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. 
3. Use immediately or store in the refrigerator.

Chicken Sandwiches

Chicken Sandwiches

Chicken Sandwich

Ingredients

• Carrot-2
• Cabbage-1
• Capsicum-2
• Chicken breast-3 Pieces
• Egg (Boiled)-1
• Whole black pepper-4
• Butter-2tbsp
• Mustard Paste-1tsp
• Sugar-1tsp
• White pepper-1tsp
• Black pepper-1/2 tsp
• Salt- as required
• Mayonnaise-1 small bottle
• Bay leaf-1
• Ginger/Garlic paste-1tbsp

Method

1. Boil chicken with whole black pepper, bay leaf and ginger garlic paste.
2. Take a bowl pour mayonnaise, mustard paste, sugar, white pepper, black pepper, salt, capsicum, cabbage, carrot and small quantity of little warm milk and mix well.
3. Then apply it over bread and cut sides of the bread.

Creamy Chicken Pie

Creamy Chicken Pie

Creamy Chicken Pie

Ingredients

• 1 small chicken , roasted
• 25g butter
• A pair of bunches involving spring onions , finely sliced, dark green ends discarded
• 150g chestnut mushrooms or even button mushrooms, quartered
• 150g shiitake mushrooms (or perhaps more chestnut mushrooms), halved
• A person tbsp flour
• 250ml milk
• 142ml carton double cream
• 2 tbsp chopped tarragon leaves
• 500g pack with puff pastry (use butter puff or brush ordinary puff having a little butter before you actually use  the item)
• Just one egg , beaten

Method

1. Heat this your oven to help 220C/fan 200C/gas Tear this poultry educational facilities esh through the bone inside large portions and also discard your skin layer and bone tissue. Warmth your butter inside of a large skillet along with increase the spring don’t forget the onions.
2. Cook for some units till softened. Bring this mushrooms and also prepare for five a matter of minutes roughly, until carefully coloured. Blend within the fl schools your, plus make meals for an additional minute, in that case little by little create a milk. Include a cream, simmer prior to the gravy thickens. Stir inside the fowl and tarragon.
3. Roll out the pastry for the fullness of an 20p and also minimize Five groups sufficient to hide Some small cake food. Split the particular rooster concoction between dinners and also brush the rims with beaten ovum.
4. Lift the particular pastry towards the pies, cutting down on away from just about any extra. Mass media down and also anti-wrinkle the edges by using a division. Trim several cuts from the pastry to let this vapor out and brush around along with the rest with the ovum. Prepare regarding 15-20 a matter of minutes, before the pastry is definitely crisp and clean in addition to older darkish.

Spicy Chicken Drumsticks

 Spicy Chicken Drumsticks

Spicy Chicken Drumsticks

Ingredients

• 1 kg chicken drumsticks
• 1 lemon juice
• ½ cup apple vinegar
•  big mashed garlic clove
• 1 ½ tsp crushed red peppers
• salt
• ½ litter vegetable oil
• 1 egg
• 1 ½ cup bread crumbs
• 2 tbsp corn flour

Method

1. Wash the drumsticks and put them in a bowl. 
2. Mix the lemon juice, apple vinegar, garlic clove, (1 tsp) crushed red peppers and salt. 
3. Add it to the drumsticks then cover the bowl and keep it in the refrigerator for at least two hours.
4. Beat the egg, and mix the bread crumbs, corn flour and (½ tsp) crushed red pepper together.
5. Dip each drumstick first in the egg then in the mixture.
6. Put the drumsticks one by one in the boiling oil until they get golden brown color.
7. Get them out dry from the oil and move to the serving plate.
8. 60 minutes to make

Lemon Cicken

Lemon Chicken

Lemon Chicken

INGREDIENTS

• 4 boneless skinless chicken thighs or breast (thawed) 2 cloves garlic
• 2tbsp fresh rosemary (1tbsp dried) 
• 2tbsp margarine 
• 1tbsp olive oil 
• 2/3 cup lemon juice 
• Black pepper to taste 
• Salt to taste

Method

1. Take a heavy frying pan and mix margarine and oil together; heat over medium-high heat until margarine melts. Stir fry garlic and rosemary in the oil/butter mixture for 2 minutes and then add lemon juice and bring the mixture to a boil.
2. Add chicken and fry until it becomes brown on all sides.
3. Add salt and pepper to taste. Decrease heat to low, cover, and cook for 20 - 30 minutes or until chicken is fully cooked.