CHICKEN RECIPIES

CHICKEN GYROS WITH TZATZIKI SAUCE

Chicken Gyros 2 chicken breasts, cut into strips 1/4 cup olive oil 2 tablespoons lemon juice 2 tablespoons garlic, chopped 1 teaspoon oregano {dried} 1/2 teaspoon cumin 1/2 teaspoon onion {powder} 1 teaspoon salt In a bowl or bag, place all of the ingredients together and mix well. Marinate for up to 2 hours.Once ready, place the chicken on a grill {I use a George Foreman} or in a pan and cook for about 3-4 minutes per side. Tzatziki Sauce 1 cup cucumber, finely chopped 1/2 cup greek yogurt 1/4 cup sour cream 1 teaspoon mint 1 teaspoon cilantro 1 tablespoon lemon juice 1 garlic clove, minced 1/4 teaspoon salt Mix all of the ingredients together and let sit for at least 1 hour before using. Condiments: pita bread,lettuce, tomatoes, sliced red onion, thinly sliced tzatziki sauce. Take a piece of pita bread and layer with the lettuce, chicken, tomato, red onion and tzatziki sause

CHICKEN SATAY WITH PEANUT SAUCE

Chicken

Ingredients For Chicken Marinade: 1 boneless chicken - diced 1 Tbsp oil 2 Tbsp Soya sauce 1 Tbsp sugar 4-5 tsp lemon juice 2 tsp crushed garlic Salt - to taste Pepper - to taste Satay skewers For Peanut Sauce: 1 large onion 1 pod of garlic 4-5 red chillies 2 Tbsp oil 1 cup peanut butter 2-3 Tbsp lemon juice 1- 2 Tbsp sugar Salt - to taste 1 jug of water

For Basting Sauce: 4 Tbsp peanut sauce 3 Tbsp soya sauce 2 Tbsp oil METHOD Chicken Marinade: Marinate the chicken for at least two hours. Then pierce 4-5 pieces of chicken per skewer. For Peanut Sauce: Grind the onion, chillies and garlic together. Heat oil in a pan and saute the onion paste for some time. Mix in the peanut butter, add salt and sugar and stir. Pour in water and cook until you get a smooth sauce. Add lemon juice and switch off the gas. For Basting Sauce: Mix the peanut sauce with the oil and soya sauce. For Satay: Pan grill the chicken. When done, cover it with the basting sauce. Let it cook for some time.

ORIENTAL BASIL CHICKEN

Oriental Basil Chicken Ingredients 2 tbsp garlic 3 green chillies 3 red chillies 1 tsp oil 500 gms minced chicken 2 Tbsp oyster sauce 2 Tbsp light soya sauce A handful of basil leaves 1 Tbsp castor sugar Method Crush some garlic, green chillies and red chillies together. Heat the pan with oil for few minutes. And then add the smashed garlic and chillies in the preheated pan. When garlic starts to turn brown, add the chicken and stir for a few minutes. The juice from the chicken will eventually start coming out. Keep stirring until all the juice is absorbed. It will take a couple of minutes. Add oyster sauce and light Soya sauce. Then add basil leaves to it. Quickly turn it over a few times to mix the leaves with the meat and then add castor sugar to it. Mix it well for few minutes and remove from the fire.

MUSHROOM N CHICKEN

Ingredients: 4 supremes (boneless, skinless chicken breasts) 1/2 teaspoon lemon juice 1/4 teaspoon salt Big pinch white pepper 5 tablespoons butter 1 tablespoon minced shallot or green onion 1/4 pound diced or sliced fresh mushrooms 1/8 teaspoon salt For the sauce: 1/4 cup white or brown stock or canned beef bouillon 1/4 cup port, Madeira or dry white vermouth 1 cup whipping cream Salt and pepper 2 tablespoons freshly minced parsley Directions: Preheat oven to 400 degrees. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt. Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes). To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

CHICKEN N CHEESE WONTON

Print Ingredients cream cheese chicken 1 large egg bunch green onions 1 pkg wonton wrappers tsp sriracha hot sauce as needed non-stick spray Instructions In a bowl, combine the cream cheese, green onion, egg and Sriracha until well combined. Add the lobster and break the chunks up slightly as you stir it in. Get a small bowl of water to help seal the edges of the wonton wrappers. Working in groups of about 6 wontons at a time, place about one teaspoon of the cheese filling in the center of each wonton square. Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal. Try to squeeze the air out as you make the first fold. Bring the two opposite points of the triangle together around front and squeeze together to seal. See the photos below to see how this is done. Bring a large pot of water to a rolling boil. Working in groups of about 8-10 wontons, drop them into the boiling water and remove them once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack placed over a baking sheet so the excess water can drain off. The wontons skins should now look nice and transparent. Once all of the wontons have been boiled, heat a large non-stick skillet coated with non-stick spray oil over medium-high heat. When it is nice and hot, place about 8 wontons in at a time. Fry the wontons on each side until they are golden brown, blistered and crispy in some spots. You may need to spray more non-stick spray as you go, it will help crisp up the wontons.

Step By Step Photos

Combine the cream cheese, green onions, egg and Sriracha in a bowl and stir until well combined.

This is the imitation lobster that I used. Its really lobster just mixed in with some less expensive fish. Its pretty delicious and quite healthy. You can use crab instead if youd like.use chicken

Stir in the chicken chunks and break them up slightly (large chunks wont fit in the wontons).

Place about one teaspoon of the filling in the center of each wonton wrapper. Wet the wrappers all along the four edges. Fold them diagonally, corner to corner, pressing out all of the air as you pinch the seams closed. Bring the two points of the triangle together and pinch closed. It may take a few before you get the hang of how much filling you can put in without it oozing out all over you as it folds. Here are all of my folded, uncooked wontons. I wouldnt suggest stacking them on a plate like this because theyll stick together (as I found out). As you fold them, place them in a single layer on a baking sheet or cutting board.

Boil the wontons in batches of about 8 until they float (about 3 minutes). Remove them from the boiling water to a rack to drain. Again, keep them in a single layer so they dont stick to each other.

Pan fry the wontons in a non-stick skillet coated with non-stick spray until they are golden and crispy in some spots. THEN EAT!

POSTO CHICKEN
Tender chicken curry in a thick gravy of poppy seeds and grated coconut

INGREDIENTS

METHOD: Make fine paste of poppy seeds, green chillies, grated coconut, cinnamon stick, cardamom, cloves, ginger and garlic. Heat kadai and put oil to heat.

500 gm chicken 4 medium sized onions - chopped 4 green chillies

Now add onions, fry until they turned into golden brown. 2 tbsp grated coconut 2 tbsp poppy seeds 1/2 inch cinnamon stick 2 cardamoms 2 cloves 5 cloves of garlic 1/2 inch ginger 2 tbsp chopped coriander leaves salt to taste 4 tbsp oil 1 tsp chilli powder 1/2 tsp coriander powder 1/2 tsp cumin powder Posto chicken is now ready to be served, add coriander leaves on top before serving. Add cleaned chicken, chilli powder, turmeric powder, coriander powder, cumin powder and salt. Fry for 8 to 10 minutes on high flame or until the chicken pieces change its colour. Add the posto paste prepared in step 1 to this and fry for another 5 to 8 minutes. Add water depending on how much gravy is desired and wait until the chicken is soft and tender.

HIMACHALI TAWA MURG

Ingredients 6 chicken pieces, cut into medium size For the marinade: 1 cup hung curd 2 Tbsp cream 1 Tbsp ginger-garlic paste 3 tsp garam masala For the garam masala: 2 small sticks cinnamon 7-8 peppercorns 1/2 tsp cumin 6-7 green cardamom 2 brown cardamom 4-5 cloves 1 bay leaf For the main preparation: 1 Tbsp oil, Salt ,Juice of 1/2 lemon For the tempering: 1 Tbsp oil 2 Tbsp coriander leaves, chopped 3 dried red chillies Method For the marinade: Marinate the chicken pieces with: hung curd, cream, ginger-garlic paste and garam masala.Cover and keep it in the fridge for 1 hour.

For the garam masala: In a mortar and pestle make a semi-fine powder of all the ingredients.You may or may not dry roast these before grinding

For the main preparation: In a pan add oil. Place the marinated chicken pieces. Sprinkle salt, according to taste (on both sides) and let the chicken brown slightly from both sides. Add a little water to the marinade bowl and pour it into the pan. Cover the pan and let it cook till the chicken is well done and tender.

For the tempering: In a small pan or tadka karchi add oil, dried red chillies and coriander leaves. Pour it over the chicken. Squeeze some lemon juice on top of the chicken. Serve.

METHI CHICKEN
Marinated pieces of chicken thighs cooked with the aroma of kasoori methi

Ingredients 3 chicken thighs, cut into small chunks For the marination: 2 tsp garlic paste 1 tsp ginger paste 1 tsp salt Red chilli powder, to taste Juice of 1 lemon For the base: 1 stick cinnamon 1 black cardamom 3-4 green cardamom A little bit of mace 1 bay leaf 2 cloves 2 Tbsp garlic paste 2 tsp ginger paste 1 cup kasoori methi soaked in 1 cup water, drained 1 cup yogurt mix 4 tomatoes, chopped Brown onion paste 4 green chillies, finely chopped Water, a little but For the onion paste: 1 large onion sliced 2 Tbsp ghee For the yogurt mix: 1 cup yogurt Salt, a pinch Turmeric, a pinch 1 Tbsp coriander powder A little bit of red chilli powder

Method
For the marination: In a bowl add garlic paste, ginger paste, salt, red chilli powder and lemon juice. Mix well. Add the chicken chunks. Mix well with hands. Keep in the refrigerator for 20 minutes.

For the onion paste: In a pan add 2 Tbsp ghee. fry the sliced onions till dark-golden brown. Drain. Do not throw away the ghee. The same pan will be used to make the gravy. With a tablespoon of water make a fine paste of these onions. Keep aside.

For the yogurt mix: In a cup of yogurt add some salt, turmeric, coriander powder and red chilli powder. Mix well. Keep aside.

For the base: In the same pan in which the onions were fried, add cinnamon, black cardamom, green cardamom, mace, bay leaf and cloves. Let them release the aroma. Now add garlic paste and ginger paste. Saute. Add soaked and drained kasoori methi. Saute for 2 minutes or till the kasoori methi releases its distinct aroma. Add the yogurt mix. Cook for 2-3 minutes. Add chopped tomatoes. Cook till the tomatoes wilt and release oil on the sides. Add the onion paste, green chillies. Saute for 1 minute. Add some water to liquify the base. Add the marinated chicken. Cook till the chicken is well done. Serve with a crisp roti.

MURG MALAIWALA
A delicious chicken recipe made with no oil or ghee. Chicken drumsticks marinated with ginger-garlic and cooked in milk, cream, chillies, saffron and a rose petal garam masala.

Ingredients For the gravy: 1 cup cream 3 green chillies, chopped 1 onion, chopped 2 1/2 cup milk 1 tsp green cardamom powder 1 tsp chopped ginger 2 Tbsp chopped coriander leaves 1/2 tsp dry ginger powder 1 tsp white pepper powder 1 tsp kasoori methi 2 tsp garam masala A pinch of saffron 2 tsp chopped almonds Salt, to taste For the marinade: 5 chicken drumsticks 1 tsp ginger paste 1 tsp garlic paste 2 tsp white pepper powder For the garam masala: 1 black cardamom (badi elaichi) 6-8 green cardamoms (choti elaichi) 1 piece mace (javitri) 2 tsp cumin seeds (zeera) 4-5 cloves (laung) 1 cinnamon (dalchini) 4-5 black peppercorns (kali mirch) 6-7 dried rose petals

Method
For the marination: Make small incisions in the drum sticks of chicken. Marinate with ginger, garlic paste and white pepper for thirty minutes.

For the garam masala: Dry roast the garam masala ingredients and grind them in a mortar and pestle or mixie.

For the gravy: Heat a pan and add cream, onions, green chillies, and cook till the onions are soft. Now add the milk and the marinated chicken, mix well. Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, a pinch of saffron. Let it simmer. Saute well and cook for some time (about 7-10 minutes). Add salt. Mix well. Garnish with chopped almonds and serve hot.

CHICKEN OMELETTE WITH SAUTEED MUSHROOMS

Omelette made with egg whites and stuffed with a yummy chicken filling. Served with some sauteed mushrooms. A high protein breakfast!

Ingredients For chicken stuffing: 2 tsp olive oil 1/2 tsp garlic 1 tsp chopped onion 3/4 tsp chopped celery 80 gm chopped chicken 3/4 tsp green chilly 3/4 vegetable stock 2 tsp soya sauce For sauteed mushrooms: 1 tsp butter 1 tsp garlic 1/2 cup mushroom 3/4 glass vegetable stock 1 tsp basil Pinch of salt Pepper powder For egg white omelette: 1 tsp oil 3 egg whites

Method For the chicken filling: Saute garlic, onion and celery in olive oil. Add small pieces of chicken, green chilly and pour vegetable stock for flavor and saute them all together for 10 minutes. Add soya sauce and avoid using salt. Saute them all together till it gets dry.

For sauteed mushrooms: Saute butter and garlic in the pan. Add mushroom and vegetable stock for flavor. Saute them all together. Add basil and pinch of salt for taste. Add little pepper for punch and saute them all together till it gets ready to eat.

Presentation: Pour olive oil in the pan and put the egg white in it. Let it cook for sometime and then put the chicken filling on top of it and roll it from both the side.

CHICKEN N RICE CONTINENTAL

INGREDIENT Chicken boneless Rice Onion Parsley, Basil, Mushroom, Zucini, Yellow pepper, Babycon Salt, Pepper, Masala, Garlic Spinach Curd n Milk METHOD Cut chicken breast into small long slice add salt, pepper & masala Cut onion very slim n long put in bowl n add parsley n salt n keep aside ( # ) Boil rice with salt and after it getting done put spinach on top n let it cook In pan put oil then add chopped mushroom n babycorn & cook it , then add salt & garlic, zucini, basil, yellow pepper & #- little portion cook it well then keep it aside. ( * ) In pan put oil add chicken & let it cook then after that add * and cook then add curd & milk n cook little then its done. Serve rice gravy - onion