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.

PINEAPLE CHICKEN RECIPE

Ingredients:

2 cut into serving pieces broiler-fryer Chickens
1 tsp Monosodium Glutamate
1 1/2 tsp Salt (Namak)
1 slightly beaten Egg
1 6 oz Can Pineapple Juice (Ananas Ka Raas)
1 1/3 cup fine dry Bread Crumbs
1/4 cup melted Butter or Margarine
1 1/3 cup flaked Coconut (Nariyal)

How to make pineaple chicken top:

• Rinse pieces of chicken.
• Pat dry with paper towel.
• Drizzle monosodium glutamate and salt over both sides.
• Mix egg and pineapple concentrate a plate.
• Mix bread crumbs with melted butter in another plate.
• Combine coconut to butter-bread crumbs mixture .
• Mix well.
• Coat chicken pieces with pineapple mixture.
• Next roll them in coconut mixture.
• Place them on 2 foil-lined baking pans.
• Bake them in a preheated oven to 350 for about 40 minutes.
• Reverse pans in oven for even baking.
• Bake for another 40 minutes.
• If chicken becomes very brownish before end of baking time cover it loosely with foil.

CHICKEN MUSHROOM RICE RECIPE

Ingredients:

1/4 cup long grain white Rice (Chawal)
2 tblsp Vegetable oil (Vanaspati)
1 small chopped finely Onion (Pyaj)
2 chopped finely Garlic Cloves (Lasun)
2 seeded and cut into slivers Red chili (Lal Mirchi)
225 gms chopped finely Chicken breast meat
85 gms chopped or cut into matchstick strips Bamboo Shoots
8 dried, soaked for 30 minutes, drained and chopped Chinese Black Mushrooms (Goochi)
2 tblsp dried Shrimps
1 tblsp Fish Sauce
25 Thai Holy Basil Leaves (Tulsi)
Thai Holy Basil Sprig to garnish
As required Salt (Namak)

How to make chicken mushroom rice top:

• Cook rice.
• Heat oil in a wok.
• Combine onion and garlic.
• Cook till golden.
• Stir occasionally.
• Combine chilies and chicken.
• Fry stirring for 2 minutes.
• Stir in bamboo shoots, mushrooms, dried shrimps, fish sauce and salt.
• Stir continously 2 minutes.
• Combine in the rice and basil.
• Stir well.
• Garnish with basil sprig.
• Serve hot.

MURGH AFGHANI RECIPE (Chicken With Melon Seed)

Ingredients:

1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

How to make chicken afgani:

• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

COCONUT CHICKEN CURRY RECIPE

Ingredients:

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro

How to make chicken with coconut milk:

• Preheat the oven to 350 degrees F.
• Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
• Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
• Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
• Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
• Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
• Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

Makes 4 servings.

CHICKEN PAKORA RECIPE

Ingredients:

500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice

Preparation:

• Put everything but chicken and batter in blender and blend till fine
• Marinate the chicken pcs with the resulting mixture
• Keep in the fridge for 40 minutes.
• Put chicken in batter
• Deep fry it until its colour changes to golden brown Condiments
• Serve the chicken pakora with coriander or mint chutney or tomato ketchup

INDIAN CHICKEN DILRUBA RECIPE

Ingredients:

2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground

Preparation:

• Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
• Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
• Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
• Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
• Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
• Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.