Some Chicken Recipes

Easy Butter Chicken

Ingredients:

3 tsps. salt 4 tsps. ground cumin seeds 4 tsps. ground coriander seeds 1 tsp. turmeric powder, 4 tsp. cayenne pepper or red chili powder (less or more according to taste). 3 tsp. freshly ground black pepper 5 lbs. (2.25 kg.) boneless skinless chicken 12 cloves peeled garlic, 2 inch piece ginger 3 cups water 1 lb. (1/2 kg.) butter and half cup vegetable oil (half of butter & oil each, if making in a non-stick pot). 2 medium onion peeled & chopped 2 cans diced tomatoes 8 oz plain yogurt 1 tsp. garam masala powder
• 1 pint heavy whipping cream

Sprinkle 1 tsp. salt, 2 tsp. ground cumin, 2 tsp. ground coriander, tsp. turmeric, 1 tsp. cayenne pepper and some black pepper powders on the cleaned and sliced chicken pieces.

Put garlic and ginger into a container, add 1 cup water and blend till fairly smooth.

Heat butter and oil in a wide pot over medium high flame. When hot, put in as many chicken pieces as the pot will hold in a single layer and brown lightly on both sides. Remove with a slotted spoon and set aside in a bowl. Brown all the chicken pieces.

Put chopped onion into the remaining oil and butter. Stir and fry till the pieces turn a medium brown color. Add garlic ginger paste. Stir and fry till all the water from paste evaporates and you see the oil again. Put in the remaining 2 tsp. cumin, 2 tsp. coriander, 1 tsp. turmeric and 3 tsp. cayenne (red chili powder). Stir and fry for about 30 seconds. Now put in the diced tomatoes. Turn the heat down to a medium low. Stir and cook for 5-7 minutes. Mashing the tomatoes with the back of a slotted spoon as you do so. Add yogurt, a tablespoon at a time. Incorporating it into the sauce each time before you add any more. Put in the chicken pieces and any accumulated juice, the remaining 2 cup water and 2 tsp. salt. Bring to a boil. Cover, turn heat to low and simmer for 20 minutes. Take off the cover add the garam masala and cream. Mix gently. Turn the heat up to medium high and cook, stirring gently now and then till the sauce has somewhat reduced and turned fairly thick.

Chili Chicken

Prepare special Chili Garlic Sauce:

4 tbsp. chili garlic (Sambal) sauce available at most Indian or Chinese grocery stores. 1 tbsp. vinegar 2 tbsp. Tabasco sauce tsp. sugar 1 tsp. vegetable or olive oil 2 tbsp. soy sauce or 1 tsp. salt
• 2 tbsp. tomato ketchup

Mix all these ingredients together in a bowl and keep aside.

500 grams frozen boneless chicken or chicken legs 1/3 cup green chili cut on slant 1 tbsp. crushed ginger 1 tbsp. crushed garlic 2 thin red dry red chili broken in pieces (can take more) cup chopped onion 3 tbsp. special chili garlic sauce (prepared earlier) salt to taste cup oil
• cup cashew nuts

For garnishing:

1 medium green bell pepper, cut in inch long strips
• 1 big onion, also cut in thick long strip

Fry the two, in a hot non-stick pan in as little oil as possible for 2 minutes and keep aside for later use.

For marinade:

4 tbsp. soy sauce 2 tbsp. corn flour 2 tsp. red chili powder tsp. agino moto
• 2 - 4 tbsp. special chili garlic sauce, salt to taste

Thaw chicken leg or boneless chicken. Remove skin. Cut chicken in medium size pieces. Wash and drain. In a bowl add all the ingredients for marinade with chicken pieces, mix, cover and keep in fridge for about 3 hours.

Heat cup oil in a pan and add chopped chicken along with marinade. Reduce heat and cook covered for 10 minutes. Remove lid and turn over the chicken pieces. Cover and cook on low heat for 10 minutes again. Remove from fire and keep aside.

In another pan, heat cup oil and add the chopped onion, ginger and garlic. Stir and fry over high heat for 2-3 minutes. Add the green chili, red chilies, and special chili garlic sauce and cashews. Mix and stir and fry on high heat for 2 min. Add already cooked chicken and stir fry for 4 minutes. Garnish with fried green bell pepper and onion strips. Serve.

Garlic Chicken

Ingredients:

4 boneless skinless chicken breast 1 cup all purpose flour 3 tblsp fresh chopped rosemary (dried will also work) 3 tblsp olive oil 30 peeled garlic cloves 1^1/2 tsp salt 2 tblsp ground pepper 1 cup dry white wine 3 cups chicken or vegetable broth
• cup light cream

Method:

1. Toss cleaned and pat dried chicken breasts in flour mixed with 1 tsp salt, pepper and chopped rosemary.

2. Heat oil and saut chicken till golden on both the sides. Remove.

3. In the same pan, saut garlic cloves till golden, then add wine, stock and chicken. Cover and boil, then simmer for 30 minutes.

4. Remove chicken from the pan and put in a serving dish. Increase heat and reduce liquid by about 2/3. Transfer the liquid and garlic to blender, add cream, tsp salt and grind to a puree. Pour over chicken and garnish with sprigs of fresh rosemary. Serve with steamed or stir fried vegetables.