Posts Tagged ‘Chicken Recipes’

• Chicken roll

  Date: 2010.01.14 | Category: Chicken Recipes, Indian Recipes | Response: 0

  Ingredients : – 1 cup cooked chicken, 1 tomato. 1 onion, 2 eggs, 1 teaspoon ginger garlic paste, 1 teaspoon garam masala, few tortillas, 2 teaspoons oil, salt and chilly powder to taste.

  Preparation time :- 15 minutes Serves : – 2

  HOW TO PREPARE : – Finely chop the onion and tomato each separately. Take a frying pan and heat the oil. When the oil is very hot add the chopped onions and fry till golden brown. Then add the ginger garlic paste and fry fro a while till the raw smell leaves. Put in the tomato and the chicken. Fry it well and add the chilly powder, salt to taste and garam masala. Sauté till the raw smell leaves and an aroma begins to rise. Remove from flame and set it aside. Take another bowl and beat the eggs with a little salt. Take a tava and pour one teaspoon oil and 2 tablespoons egg on it. Then cover the egg with a tortilla. When the egg is cooked flip over the tortilla. Fill the tortilla with the chicken and top it with chopped onions, cilantro and a few drops of lime juice. Roll it up and put a tooth pick to seal it and serve with tomato sauce.

  Chicken roll

• Apple, Grape And Endive Salad

  Date: 2009.07.01 | Category: Chicken Recipes, Indian Recipes, Vegetable Recipes | Response: 0

  Ingredients:-1/4 cup reduced-fat sour cream

  1/4 cup low-fat buttermilk

  2 tablespoons cider vinegar

  (salt to taste)

  Freshly ground black pepper

  2 Fuji apples, cored and thinly sliced

  1 1/2 pounds Belgian endive (4 to 6), halved lengthwise, trimmed and cut
  crosswise into 1-inch pieces

  2 cups seedless green grapes, halved lengthwise

  1/2 cup toasted pecans, broken into pieces

  Preparation:
  In a large bowl, whisk together sour cream, buttermilk and vinegar; season
  generously with salt and pepper to taste.

  Cut apple slices in half crosswise; add to bowl along with endive, grapes and
  pecans. Toss to combine. Serve immediately.

  Indian Recipes
  Chicken Recipes

• Chicken Recipes

  Date: 2008.07.30 | Category: Chicken Recipes | Response: 0

  Chilli Chicken recipe

  Ingredients: Boneless chicken cut into small cubes(1 whole chicken), 1 tablespoon tomato sauce, 1 tablespoon chili sauce, 2 tablespoons Soya sauce, 2 tablespoons vinegar, Salt to taste, 6 green chilies, 4 big onions (chopped), 1 heaped tablespoon corn flour, 2 eggs, 1 teaspoon ajinamoto, Refined cooking oil.

  Preparation: Wash the chicken pieces and dry them. Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt.Beat the eggs and pour them on the chicken pieces. Add half a tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2 hours.Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the rest of the sauces and a pinch of salt. Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan. Add the ajinamoto. Stir well and serve hot.

  Dry Chicken Roast

  Ingredients: Chicken 1 kg, Turmeric powder 1/2 tsp, Chillie powder 1 tsp, Coriander powder 1/4 tsp, Garam masala powder 1/2 tsp, Ginger 1″, Garlic 5 to 6 flakes, Salt as required, Oil 1 tbs, Butter 1 tsp.

  Preparation: Clean the chicken and to it add ginger—garlic paste and all the above said powders, salt and marinate it for an hour. Then steam cook it for 5 minutes in the pressure pan. In a non stick pan heat the oil and butter and then add the steam cooked chicken to it and keep roasting till it is dry. Garnish with coriander leaves, onion, carrot and lemon. Tastes good with fried rice and vegetable noodles.

  Chicken Curry

  Ingredients: 1 full: Chicken (skinned and jointed), 1 1/4 cup : Tomatoes (skinned, deseeded and chopped), 3/4 cup: Onions (ground), ½ tsp: Kashmiri mirch, 1 ½ tsp: Roasted, ground fennel seeds, 1 tsp: Ginger powder, 2-3: Cloves, 2-3: Cardamoms (large), 2 tsp: Oil/ butter, 350 ml: Water/ stock.

  Preparation: Fry the chicken in hot oil for 5 minutes to seal. Remove from pan. In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.