Persian Style Chicken Chicken Ghassi Ingredients

Chicken,1 inch pieces 800 gram Lemon juice 1 1/2 tablespoon Ginger-garlic paste 1 1/2 tablespoon Turmeric powder 1/2 teaspoon Salt to taste Scraped coconut 1 1/2 cup Coriander seeds 1 1/2 tablespoon Black peppercorns 15 Fenugreek seeds (methi dana) 1/4 teaspoon Cumin seeds 1 1/2 teaspoon Bedgi whole dry chillies 10 Olive oil 3 tablespoon Onion ,chopped 3 medium Mustard seeds 1/2 teaspoon Curry leaves 10 Garlic 8 clove Tamarind pulp 1 1/2 tablespoon Coconut milk 3/4 cup

Ingredients
Chicken cut into 8 pieces on the bone 750 grams Butter 2 tablespoons Extra virgin olive oil 2 tablespoons Onions,thinly sliced 2 medium Garlic 5-6 cloves Salt to taste Tomatoes 2 medium Cinnamon powder a pinch Crushed black peppercorns to taste Pomegranate (anar) pearls separated 1 Walnuts,roasted 1/4 cup Lemon 1

Method
Heat butter and extra virgin olive oil in a non stick pan and add onions. Crush garlic and add and saute for 1 minute. Add chicken and saute for 2-3 minutes. Add salt and mix. Roughly chop tomatoes and puree in a mixer. When chicken turns a light brown, add cinnamon powder, freshly crushed black peppercorns and mix. Add pureed tomatoes and mix. Grind half the pomegranate pearls and add to the chicken. Rinse the mixer jar with a little water and add to the pan. Add cup walnuts and mix. Adjust salt and crushed peppercorns and cook till the chicken is done. Add the juice of 1 lemon and mix well. Transfer into a serving bowl, garnish with remaining pomegranate pearls and a few roasted walnuts and serve hot.

Method
Marinate chicken with lemon juice, ginger-garlic paste, turmeric powder and salt for an hour. To make the masala dry roast coconut to a light brown. Lightly saut coriander seeds, black peppercorns, fenugreek seeds, cumin seeds and whole red chillies in two teaspoons of olive oil. Grind these along with roasted coconut and half the onions to a fine paste using a little water if required. Heat remaining oil in pan. Add mustard seeds and curry leaves. When the seeds splutter, add garlic and remaining onions and saut for five minutes on low heat. Add ground masala and saut for five minutes till a nice aroma is given out. Add marinated chicken. Stir well and add one cup of water and adjust salt. Stir, cover and cook for ten minutes. Add tamarind pulp and stir well. Add coconut milk and remove from heat just when it comes to a boil. Serve hot. Chef's Tip To make coconut milk, first scrape coconut. Put it in a blender. For each cup of scraped coconut, use one-fourth cup of warm water and blend it properly. Pass it through a muslin cloth/strainer pressing firmly to extract all the juice (first milk). This process can be repeated to get the second and thinner milk from the same solids.

Chicken and Sausage Jambalaya Ingredients

Chicken,cut into 8 pieces 800 grams Chicken sausages 6-7 Rice,soaked 2 cups Oil 4 tablespoons Spring onion greens 4 Salt to taste Arrabiata sauce 1 bottle Chicken stock 4 cups Red capsicum 1 medium Yellow capsicum 1 medium Green capsicum 1 medium Red chilli powder 1 teaspoon Fresh coriander sprigs a few

Method
Heat oil in a rice cooker, place chicken pieces in a single layer and let them cook. Slice spring onions bulbs thickly. Chop spring onion greens. Diagonally slice the sausages. Turn over the chicken pieces, sprinkle salt and continue to cook. Add spring onion bulbs and arrabiata sauce and mix. Add rice, sausages and 3 cups chicken stock. Rinse the bottle with cup stock and add. Add salt and red chilli powder and mix. Cover the cooker and cook for 2-3 minutes. Chop a few fresh coriander leaves and mix with spring onion greens. Add red, yellow and green capsicums to the cooker and mix well. Add spring onion greens and coriander leaves and mix. Cover the cooker again and cook till both chicken and rice are done. Serve hot - See more at: http://www.sanjeevkapoor.com/Chicken-andSausage-Jambalaya-FoodFood.aspx#sthash.QbzMIgkY.dpuf

tempering with ghee and caraway seeds and pour over chicken. Serve hot.

Curd Chicken Ingredients

Yogurt,whisked 2 cups Chicken,Cut into 12 pieces on the bone 750 grams Fennel seeds (saunf) 1 teaspoon Onions,sliced 3 medium Ginger-garlic paste 1 tablespoon Green chilli,slit 1 Coriander powder 1 tablespoon Cashewnut paste 1/4 cup Saffron (kesar) a pinch Salt to taste Green cardamom powder 1 teaspoon Fresh cream 4 tablespoons

Method Kokur Yakhni Ingredients

Chicken Fennel seed (saunf) powder Dry ginger powder (soonth) Bay leaves Green cardamoms Cinnamon Cloves Asafoetida Salt Yogurt Refined flour (maida) Ghee Caraway seeds (shahi jeera) 750 grams 1 tablespoon 1/2 tablespoon 3-Feb 3 2 inch piece 3 a pinch to taste 2 1/2 cups 1 teaspoon 1 tablespoon 1 teaspoon

Heat oil in a non-stick pan. Add fennel seeds and onions and saut till onions are golden. Add ginger-garlic paste, green chilli, coriander powder and chicken pieces, mix well and saut for four to five minutes. Add yogurt and cashew nut paste and mix well. Saute for eight to ten minutes. Add two cups of water, saffron and salt. Mix well and cook for five to six minutes. Add the cardamom powder and cream, mix well and cook for half a minute. Serve hot.

Pie With Tomatoes And Olives Ingredients

Chicken,minced 400 grams Tomatoes,blanched and peeled 2 medium black and green olives,chopped 12 Olive oil 4 tablespoons Garlic cloves,chopped 8 Onion ,chopped 1 medium Fresh oregano 1 teaspoon Brinjal,sliced 1 Salt to taste Butter 30 grams Double cream 100 millilitres Potatoes,mashed 2 cups Crushed black peppercorns to taste

Method
Cut the chicken into one inch sized pieces. Place chicken, fennel powder, dry ginger powder, bay leaves, green cardamoms, cinnamon, cloves, asafoetida and salt in the pressure cooker. Add one cup of water and cook till chicken is tender and the liquid has dried up. Whisk the yogurt with refined flour and add slowly to the chicken. Stir constantly. Simmer for fifteen minutes or till gravy thickens. Prepare a

Method
Preheat oven at 180 C. Heat 1 tbsp olive oil in a non stick pan. Add garlic and saute for 1 minute. Add onion and saut

for 3 minutes. Add fresh oregano and mix well. Chop tomatoes. Heat 1 tbsp olive oil in another non stick pan, add brinjal and shallow fry. Add chicken mince, tomatoes and salt to the first pan and saut for 5 minutes. Heat butter in a third non stick pan. Add cream and mashed potatoes to it. Add salt and crushed black peppercorns. Put half the chicken mixture in a baking dish. Top it with brinjal slices. Cover with remaining chicken mixture. Sprinkle half the olives and top this layer with creamy potato sauce. Drizzle remaining olive oil. Sprinkle remaining olives on top. Bake in the preheated oven for 10 minutes. Serve hot. - See more at: http://www.sanjeevkapoor.com/Chicken-PieWith-Tomatoes-And-Olives.aspx#sthash.3MhjJCSY.dpuf

Yakhni Pulao Ingredients

Chicken,cut into 2 inch pieces 600 grams Basmati rice,soaked 1 1/2 cups Oil 2 tablespoons Cloves 4-5 Black cardamoms 4 Star anise 1 Green cardamoms 4-5 Cinnamon 2 one-inch sticks Bay leaves 4 Black peppercorns 1 tablespoon + 1 teaspoon Deep fried onions 1/2 cup Ginger-garlic paste 1 tablespoon Coriander seeds 2 tablespoons Fennel seeds (saunf) 1 tablespoon Cumin seeds 1 teaspoon Chicken stock cubes 2 Yogurt 1/2 cup Salt to taste

Chicken Mazedar Ingredients

Chicken,cut into small pieces on the bone 750 grams Oil 5 tablespoons Bay leaf 1 Cloves 8-10 Cinnamon 1 inch stick Green cardamoms 8-10 Black cardamoms 2 Onions,sliced 6 medium Ginger-garlic paste 2 tablespoons Red chilli powder 1 teaspoon Turmeric powder 1/2 teaspoon Coriander powder 1 tablespoon Tomato puree 1 cup Salt to taste Garam masala powder 1 teaspoon Sweet date and tamarind chutney 2 tablespoons

Method
Heat oil in a deep non stick pan. Add cloves, black cardamoms, star anise, green cardamoms, cinnamon and saut till fragrant. Add 2 bay leaves and 1 tbsp black peppercorns and saut for a minute. Add chicken, cover and cook for 7-8 minutes. Add deep-fried onions, ginger-garlic paste and saut. Add approximately 4 cups of hot water and mix. Tie coriander seeds, fennel seeds, cumin seeds, 2 bay leaves and remaining black peppercorns in a muslin cloth and add it to the chicken. Add chicken stock cubes, yogurt, salt and rice and mix well. Cover and cook for 10-12 minutes or till both rice and chicken are cooked. Transfer into a serving bowl and serve hot.

Method
Heat oil in a non stick pan, add bay leaf, cloves, cinnamon, green cardamoms and black cardamoms and saut till fragrant. Add onion and saut till golden brown. Add chicken pieces, mix well and saute for two minutes. Add ginger-garlic paste, red chilli powder, turmeric powder and coriander powder. Mix well and saute for a few minutes.Add tomato puree and cook for a few minutes. Add two and a half cups of water, salt, garam masala powder and tamarind-date chutney. Mix well, cover and cook till the chicken is done. Serve hot.

Parsi Style Chicken Ingredients

Chicken,cut into 8 pieces 500 grams Salt to taste Red chilli powder 1/2 teaspoon Turmeric powder 3/4 teaspoon Ginger-garlic paste 1 1/2 tablespoons Lemon juice 2 tablespoons Fresh coriander leaves,chopped 2 tablespoons Oil to deep fry Bread crumbs 1 cup Eggs 4

Method
Place chicken in bowl, add salt, red chilli powder, turmeric powder, ginger-garlic paste, lemon juice and coriander leaves. Mix well and set aside for 5-10 minutes. Heat sufficient oil in non stick pan. Place breadcrumbs in bowl. Break eggs in another bowl and whisk well. Roll each piece of chicken in breadcrumbs, dip in whisked eggs and deep fry till golden. Drain on absorbent paper. Serve hot.

Lemongrass Chilli Chicken Ingredients

Chicken, Cut into 12 pieces on the bone 750 grams Lemon grass 2 inches Garlic 5-6 cloves Ginger 1 inch piece Onions 15-20 small Green chillies 4 Salt to taste Turmeric powder 1/4 teaspoon Lemon juice 1 tablespoon Fish sauce 1 teaspoon Tamarind pulp 2 tablespoons Coconut milk 1 cup Oil 3 tablespoons

Method
Grind together lemon grass, garlic, ginger, small onions, green chillies, salt, turmeric powder, lemon juice, fish sauce, tamarind pulp and cup coconut milk to a fine paste. Transfer into a bowl, add chicken pieces. Rinse the mixer jar with cup coconut milk and pour over the chicken. Let it marinate for at least 12 hours in a refrigerator. Heat oil in a thick bottomed non stick pan and lay the chicken pieces in single layer in it. Grill on high heat, till the underside turns a reddish brown. Turn over and cook the other side similarly. Reduce heat, drizzle some of the remaining marinade over the chicken pieces. Turn over and drizzle the remaining marinade, cover and cook, turning sides, till the chicken is fully cooked. Serve hot.