CHICKEN MANGO RICE SALAD

Ø  Ingredients:

3/4 tsp Black Pepper powder

11/4 tsp Salt
1 Mango, cubed
3 1/2 tblsp Lemon juice
11/2 cup Rice
600 gms boneless, skinless Chicken breasts
3/4 cup Coriander leaves, cut
3/4 cup Onion, cut
Cooking Oil

Ø  How to make chicken mango rice salad:

Ø  Cook rice and keep aside.

Ø  Heat one tbsp of oil in a big size frying pot and prepare the chicken.

Ø  Season with 1/4 tsp each of salt and pepper.

Ø  When the chicken is cool enough to handle, sliced it into bite size pieces.

Ø  Toss the rice with the chicken, onion, mango, 1/3 cup oil, the remaining salt and pepper, lemon juice, and coriander.

SPICY CHICKEN WITH MANGO

Ø  Ingredients:

4 ready to eat Poppadoms
3 skinless Chicken breasts fillets
11/2 tbsp Curry Paste
1 Mango, chunks
150 gms Curd
1 tbsp cut Mint leaves
Cucumber, sliced
Lettuce leaves

Ø  How to make spicy chicken with mango:

Ø  Preheat up the oven to 190°C/170°F/Gas Mark 5.

Ø  Place the chicken on a baking tray and spread over the curry paste.

Ø  Cook in the oven for approximately 25-30 minutes.

Ø  Once cooked sliced the chicken into thick slices.

Ø  Arrange the poppadoms on a big size serving plate with the salad leaves, cucumber, mango and the chicken.

Ø  Mix together the mint, curd and lemon juice, spice up to taste and pour out over the salad.

CHICKEN & HAM LOAF RECIPE

Ingredients:

2 cup cooked and diced Chicken
1 Sandwich Loaf
5 tblsp Butter
2 chopped Onion (Pyaj)
200 gms thinly sliced Mushrooms (Goochi)
1 tsp chopped Parsley (Ajmod)
1 cup diced Ham
1/2 cup diced Bacon
1/4 tsp Thyme 

To taste Salt (Namak)
To taste Pepper (Mirchi)

How to make chicken & ham loaf top:

• Cut a 1" slice off the of the loaf.
• Pull out the soft bread from inside.
• Use for making bread crumbs.
• Leave 1/2 " inner lining of bread to preserve this shape.
• Melt 4 tblsp of the butter.
• Spread this on to the loaf inside and out.
• Replace the lid and place the loaf on baking tray.
• Bake it for 10 minutes at 400 F.
• Let it cool.
• Cook the onions in the remaining butter.
• Combine mushroom and cook for more 2 minutes.
• Mix in the parsley.
• Season with salt and pepper.
• Combine together the bacon, ham and 3 tblsp of bread crumbs.
• Stir in thyme and season to taste.
• Press half ham mixture well down into the loaf case.
• Cover with onion and mushroom mixture.
• Place chicken on and cover it with the onion mixture and a layer of ham mixture.
• Replace the lid.
• Wrap the loaf in foil.
• Bake it in oven at 375 f for 45 minutes.
• Cut into thick slices.
• Serve hot or cold.

MURGH MUSALLAM

Ingredients:

10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves
1 cup ghee

2 large onions (finely chopped)
225gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves

Spices

2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands

How to make chicken murgh musallam :

• Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
• Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
• Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
• Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
• In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
• Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
• Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
• Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
• Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

    Combine together the bacon, ham and 3 tblsp of bread crumbs.

Stir in thyme and season to taste.

Press half ham mixture well down into the loaf case.

Cover with onion and mushroom mixture.

Place chicken on and cover it with the onion mixture and a layer of ham mixture.

Replace the lid.

Wrap the loaf in foil.

Bake it in oven at 375 f for 45 minutes.

Cut into thick slices.

Serve hot or cold.

CHICKEN BOK CHOY RECIPE

This entrancing dish has chicken fillet cooked with fresh bok choy in soya sauce, rice wine and chilies.

Ingredients:

For the chicken : 
300 gms chicken fillet
1 tsp light soya sauce
1 tsp ginger paste
1 egg
1 tbsp cornflour
for the bok choy :
250 gms fresh bok choy
1/2 ltr water

1 tsp oil
1 tsp salt
other ingredients :
5 nos. fresh green chillies
3-4 nos. garlic chopped
3-4 nos. chopped chillies
1 tsp dark soya sauce
5 m rice wine

How to make chicken bok choy:

• For the chicken :cut the boneless chicken into cubes.
• marinate it with ginger paste, light soya sauce, egg, cornflour, and oil and keep it aside.
• For the Bok Choy :boil the bok choy with oil and salt, in a vessel for a few minutes.
• drain properly and keep the bok choy aside.
• heat oil in a wok on a high flake.
• add the marinated chicken pieces along with dark soya sauce, chopped garlic and chilli and salt.
• toss wel and stir fryfor three minutes.
• add rice wine and remove from fire.
• place the chicken pieces over the bok choi and serve hot.

CHICKEN TANGRI KEBAB

Chicken leg piece is marinated in curd, ginger garlic and spices and marinated to get this recipe

Ingredients:

2 large leg pieces of chicken
1/2 c curd
1 tblsp lemon
1 tsp garam masala powder
1 tsp red chili powder
Salt to taste
1 tblsp ginger garlic paste
A few drops of edible orange color

How to make chicken tangri kebab:

• Clean and wash the chicken pieces and make random slits on them
• Mix all the ingredients except salt together.
• Rub and wrap chicken pieces in it and keep aside for an hour
• Now mix in the salt.
• Grill the chicken pieces till they are cooked well on both the sides.
• Sprinkle lemon juice and chat masala and serve with onion rings