As suggested at the beginning of this recipe book you can swap individual meats around in any of these dishes.
HONEY AND GINGER CHICKEN SKEWERS
4, boneless skinless Chicken breast halves (about 1 pound) 1/3 cup, Honey & Ginger Marinade 1, medium bell peppers (Such as yellow red or orange) cut into 1-inch pieces 8, wooden skewers Cooked white rice if desired
Soak wooden skewers in cold water for at least 30 minutes. Rinse chicken; pat dry. Cut chicken breasts lengthwise into 1-inch wide strips. Place chicken in large, plastic food storage bag. Add marinade. Let marinate in refrigerator for 2 hours. Meanwhile in boiling water, blanch peppers for 2 minutes. Thread chicken onto skewers in an S-fashion; leaving 1/4-inch spaces between pieces for even cooking. Add 2 pieces of bell pepper to each skewer. Grill or broil until chicken is cooked through; 5-8 minutes. For extra flavour, brush skewers with additional marinade. If desired, serve with rice. Servings: 4 Cook Time: 30 minutes
1 cup chopped roasted chicken breast 1/2 cup Sweet Mango Chutney 1 (12-inch) pre baked pizza crust 1/3 cup Mild Curry Paste 1/2 cup shredded mozzarella cheese 1/3 cup raisins 1/3 cup coconut 1/3 cup unsalted peanuts
Preheat oven to 425°F. In medium bowl, stir together chicken and mango chutney. Spread pizza crust with curry paste. Top with chicken mixture. Sprinkle with mozzarella, raisins, coconut, and peanuts. Bake 12 to 15 minutes until golden brown. Servings: 4 Cook Time: 30 minutes
1 tablespoon vegetable oil 1 medium onion chopped 1 pound boneless Skinless chicken breast diced 1/2 cup broccoli florets 1/2 cup sliced carrots 1 Korma Cooking Sauce (15-ounce) jar 3/4 cups half-and-half 2 medium tomatoes seeded and diced
In large skillet, heat oil over medium-high heat. Add onion and chicken; cook until chicken is cooked through, about 3-4 minutes. Add the vegetables and cook for an additional 3 minutes. Stir in Korma Cooking Sauce and simmer for 15 minutes or until the vegetables are cooked through. Stir in half-and-half and tomatoes. Heat until warmed through. Servings: 4 Cook Time: 30 minutes
Ingredients Chicken 1 kg Onions 250 gm Ginger 10 gm Garlic 10 gm Tomatoes 200 gm Coriander ½ bunch Khas-Khas 20 gm Cream 100 ml
Salt to taste Gr. Chillies 1 Cashew nuts 50 gm Chilly Pow 5 gm Dhania Pow 5 gm Haldi Pow 5 gm Oil 50 ml
• Clean, cut chicken and apply salt. • Grind onion, garlic, ginger, green chills. • Chop coriander and tomatoes. • Boil and grind khus-khus to a paste. • Grind cashew nuts to a paste. • Heat fat, fry ground Masala and add chilli powder, haldi powder, coriander powder, continue frying. • Add khas-khas, chopped tomatoes. • Add chicken pieces and sufficient water to cook. • When chicken is cooked add cashew nuts and coriander leaves.
MURG KA SOLA
Ingredients Chicken Garlic Raw papaya Ginger Salt Roasted gram flour 5 gm Red chilli powder Garam Masala Khoya/Mawa Sour curd Almonds Ghee Onions Qty 1 kg 15 gm 20 gm 5 gm To taste
10 gm ¼ tsp 25 gm
60 gm 15 gm 60 gm 60 gm
• Remove the skin of the chicken and cut it into large piece, wash and dry with cloth. • Prick the pieces well with the fork. Wrap ground papaya on the pieces and marinate for 4hrs. • Than wipe off the papaya or wash it mix well all the ingredients except ghee and apply over the chicken piece. • Take a skewer and put the pieces on the skewer taking care that the Masala remains on the pieces. • Cook it on the live charcoal or in the over basting occasionally. • Cook till they are tender. Remove and serve with chutney and onion rings.
• Cut mutton into small pieces. • Chop onions, grind it with red chilly ginger and garlic
• Heat fat, fry Masala, add meat pieces fry well and add sufficient water to cook meat. • Dissolve Ratan Jot in a little warm water and add to meat and look on slow fire. • Garnish with coriander.
Lamb Braised in Yogurt and Cream
1 cup plain yogurt 1 cup heavy cream 2 medium onions, coarsely chopped 1/4 cup blanched almonds 2 tablespoons chopped fresh ginger 2 tablespoons ground coriander 1 tablespoon ground cardamom Salt and freshly ground pepper to taste 2 lb. boneless lean lamb, cut into 2.inch pieces 1 to 2 lb. potatoes, peeled and quartered
Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth. Put the yogurt mixture and the lamb into a large, heavy pot (preferably non-stick) and bring to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours.
Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 minutes.
Chicken Curry from the Indian State of Kerala
Ingredients: Chicken-2 Lbs. (wash & cut into pieces) Fresh green peas or green and red bell pepper-1/4 cup Carrot-1 (cut into thin strips) Small baby potatoes-7 boiled and peeled Onions-2 (chopped) Grated ginger-1.5 inch piece Garlic-6 cloves (chopped) Green chillies-3 Coconut milk-1 1/2 cups – Spices Cinnamon-1 piece Bay leaves-2 Cloves-2 Black peppercorns-1 tsp.
Turmeric powder-1/2 tsp. Garam Masala powder-1/4 tsp. Mustard seeds-1/2 tsp. Ghee-2 tablespoons Oil-2 tablespoons A bunch of curry leaves (optional) Salt to taste
Method: 1. Grind the ginger, peppercorns, turmeric powder, onions and green chillies to make a coarse paste. 2. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves. 3. After a few seconds add the onion, ginger and chilli paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, Garam Masala and salt. 4. Cover the pan and cook for 5 minutes. 5. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.
Ingredients: 3 lb. roasting chicken cut into bite size 6 medium onions 4 fresh green chillies, seeded 4 teaspoons chopped garlic 1 1/2 tablespoons finely grated fresh ginger 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons ground turmeric 1 teaspoon ground cinnamon 1 teaspoon ground cardamom 1/4 teaspoon ground clove’s 3 tablespoons ghee 3 tablespoons oil 3 ripe tomatoes, peeled and chopped 1 cup water 3 teaspoons salt Method: Thinly slice half the onions and set aside. Roughly chop the rest of the onions and put into electric blender with the chillies, garlic and ginger. Blend to a puree. Mix in the ground spices. Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown. Remove onions from pan with slotted spoon. Add the blended mixture to oil remaining in pan mid fry, stirring until colour darkens and oil appears around the edges. Add tomatoes, stir and cook until liquid from tomatoes is almost evaporated. Add the chicken pieces and stir well. Add water and salt, cover and cook for 35 minutes or until chicken is
tender. Add reserved fried onions, cover and simmer 5 minutes longer. Serve with rice or parathas.
Murgh Xaguti Masala or Goan Chicken Curry
Ingredients: 2 tablespoon(s) oil 2 onions finely chopped 12 medium pieces (about 800 grams) of chicken ½ teaspoon(s) turmeric powder 2 cup(s) water salt to taste 1 tablespoon(s) tamarind pulp ½ teaspoon(s) equal mix of mace and nutmeg powders For the Paste 1 cup(s) grated coconut 10 whole dry red Kashmiri chillies 4 cloves 2 cinnamon sticks of 1″ each 2 tablespoon(s) each coriander and poppy seeds (khus khus) 1 teaspoon(s) each of black peppercorns, carom and cumin seeds 2 star anise (phoolpatri) 1 tsp garlic paste
1. Dry roast the grated coconut in a non-stick pan on low heat stirring every now and then for about 3 minutes or till it is reddish-brown and aromatic. Remove onto a plate. In the same pan dry roast all other ingredients for the paste except the garlic briefly till they turn a shade darker and give off an aroma. Grind to a paste with the coconut, garlic and water as required to make a thick fine paste.
2. Heat the oil in a thick-bottomed pan and add the onions. Sauté on medium level for about 4 minutes or till they are browned. 3. Add the chicken pieces and fry on medium-low heat for about 5 minutes or till golden on all sides. 4. Add the ground paste and turmeric powder. Fry on medium-low heat for about 5 minutes till oil separates 5. Add water, salt and mix well. Bring to a boil. Add the tamarind pulp and the mace-nutmeg powders. Cover and simmer low heat for about 12 minutes or till the chicken is fully cooked and tender.
TIP: 6. Traditionally, chicken is cut into comparatively smaller pieces for this recipe.
Badami Murgh – Chicken Curry with One Hundred Almonds (North India)
1/2 teaspoon ground fennel 1 teaspoon chilli powder, optional 3 teaspoons salt 3 large ripe tomatoes, peeled and chopped 1/2 cup chopped fresh coriander or mint leaves 100 blanched almonds oil for frying 1 cup yogurt 1 teaspoon Garam Masala
Method: Cut chicken into curry pieces. Peel onions, chop 3 onions finely and slice the remaining 2 very fine. Heat ghee and oil in a large heavy saucepan and fry the 2 sliced onions, stirring, until golden brown. Remove from pan and set aside. Add the chopped onion, garlic and ginger to the oil left in pan and fry on low heat, stirring occasionally, until very soft and turning golden. Long, slow cooking at this stage is essential if the curry is to have good flavour.
essential if the curry is to have good flavour.
2 minutes. Add salt, tomatoes and half the fresh herbs, stir well and cook until tomatoes are pulpy. Cover pan to hasten this process, but uncover and stir now and then to ensure mixture does not stick to base of pan.
Put in the chicken pieces and stir well so that each piece is coated with the mixture. Cover pan and cook on very low heat for 40 minutes or until chicken is tender. Meanwhile heat oil and fry half the almonds until golden. Grind remaining almonds. Beat the yogurt with a fork until it is quite smooth and stir into the curry together with the fried almonds. Simmer 5 minutes, uncovered. Stir in the Garam Masala, reserved fried onions, ground almonds and remaining chopped herbs. Heat through and serve.
Moglai Murgh -Whole Chicken with Rice, Moghul Style
Ingredients 4 lb. roasting chicken 2 tablespoons almonds 1 tablespoon chironji seeds or pistachios 2 tablespoons white poppy seeds 1 teaspoon caraway seeds 1 teaspoon cumin seeds 1 teaspoon chilli powder, optional 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon saffron strands 2 tablespoons boiling water 1 cup yogurt Salt to taste 3 hard boiled eggs 2 tablespoons ghee or oil 2 large onions, finely sliced 2 tablespoons finely chopped fresh coriander 1 tablespoon finely chopped fresh mint 2 or 3 fresh green chillies, seeded and chopped 1 cup hot water 2 cups basmati or other long grain rice 1/2 cup sultanas or raisins 1/2 cup shelled peas Garnish: silver leaf, optional 1/2 cup almonds or cashews, fried
Method: Wash and dry the chicken well and with a very sharp knife make slits in the flesh of the breast, thighs and drumsticks to allow spices to penetrate.
In electric blender grind almonds, chironji or pistachios, poppy seeds, caraway and cumin. Combine these with the chilli powder, if used, and the ground coriander and turmeric. Pound saffron strands in mortar and pestle and dissolve in the boiling water, mix into yogurt together with ground spices. Add lei teaspoons salt. Rub this marinade well into the chicken, inside and out, and let it marinate for at least l hour in the refrigerator. Put the hard boiled eggs into the cavity of the chicken and truss the bird, tucking its wing tips under and tying the drumsticks together. In a large, heavy saucepan, with a tight cover, heat the ghee or oil and fry onion until golden brown. Remove onion from pan and reserve. Scrape excess marinade from outside of chicken, put chicken in pan and.fry on all sides by turning it, taking care not to let it burn. Add the marinade, coriander, mint and chillies, the fried onion and hot water. Allow to come to simmering point, cover and simmer for 40 minutes. While chicken is cooking, wash rice well and soak in cold water for 30 minutes, then drain in colander.
Carefully lift chicken from pan. Measure stock in pan and add water to make up to 4 cups if necessary. Return to pan, add remaining 2 teaspoons salt and the drained rice and bring to the boil, stirring to scrape any spice from base of pan. Put chicken on top of rice, sprinkle sultanas and peas around it, cover tightly and continue cooking for a further 30 minutes without lifting lid. Serve chicken surrounded by rice and garnished with silver leaf and fried nuts.
Chicken in a Clay Pot (Recipe conceived in The Royal Kitchens of India)
Ingredients: 3 lb. roasting chicken 1/2 teaspoon crushed garlic 1/2 teaspoon finely grated fresh ginger 1 tablespoon grated onion 1/4 teaspoon ground cardamom 1/4 teaspoon ground turmeric 1/4 teaspoon ground mace salt to taste 1/4 teaspoon saffron strands I tablespoon boiling water 3 tablespoons ghee or butter 1/3 cup strong chicken stock 1 bay leaf Stuffing: 1 tablespoon,ghee of oil 1 large onion, finely chopped 1 teaspoon finely chopped garlic 3 teaspoons ground coriander I teaspoon ground cumin 250 g (8 oz) minced lamb 1/2 teaspoon dried fenugreek leaves, optional 1 bay leaf 11/2 teaspoons salt
1/2 teaspoon ground black pepper 1/4 teaspoon each ground cardamom, cinnamon and cloves 1 cup long grain rice 2 cups hot water
Method Remove skin of chicken. Make small slashes in the flesh of the breast, thighs and drumsticks. Combine garlic, ginger, onion, cardamom, turmeric, mace and salt. Dissolve saffron in boiling water and add. Rub the mixture well into the chicken, cover and marinate overnight in refrigerator or for at least 2 hours at room temperature. Fill the chicken with cooked and cooled stuffing, truss the bird and place in clay casserole breast downwards. The chicken breast must be at the bottom or downwards when cooking so that the breast is immersed in stock and remains moist. Melt the ghee or butter and pour over the chicken. Pour stock into the casserole and add the bay leaf. Cover with lid so that none of the fragrant steam is lost. Bake in a moderately slow oven 160 °C (325°F) for 2 hours or a slow oven 150C (300°F) for 4 flours if this is more convenient. Take the dish to table and uncover it there so that the guests have the experience of enjoying the aroma as it first escapes the clay casserole. Stuffing: Heat ghee or oil and fry onion and garlic until soft and starting to turn golden. Add ground coriander and cumin and fry 1 minute, then add lamb and fry, stirring, until lamb is browned. Add all remaining ingredients except rice and water. Cover and cook on low heat for 15 minutes, stirring occasionally. Add rice and hot water, bring to a boil, stirring. Then turn heat very low, cover tightly and cook for 20-25 minutes or until liquid is absorbed by rice. Cool before using.
3 lbs. chicken drumsticks/ thighs/ sliced breast pieces 1 tbsp. oil 1 tsp. ginger paste 1 tsp. garlic paste 3 tsp. chilli powder (optional) 1 cup yogurt or buttermilk 1 cup sour cream 1/2 tomato puree 4 oz. butter 6 cardamoms 6 cloves 2 sticks cinnamon 3 tsp. salt or to taste
Method: Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chilli powder and salt. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.
Ingredients: 1 1/2 lbs. chicken breast; boneless and skinless Salt; to taste 1 teaspoon Chile powder 1 teaspoon coriander seeds, ground 2 tablespoons lime juice 2 garlic cloves 1 teaspoon grated fresh ginger 2 tablespoons oil 2/3 cup yogurt
lime slices; to garnish Method: Rinse chicken, pat dry with paper towels and cut into 3/4.inch cubes. Thread onto short skewers. Put skewered chicken into a shallow non metal dish. In a small bowl, mix together yogurt, ginger root, garlic, chilli powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavours.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.
1 tsp. coriander powder 1 tomato, pureed 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on low heat. Add tomato, chicken, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour, keeping the saucepan covered with a lid.
Silken Chicken (Murgh Makhan)
Ingredients: 1 stick butter 1 (3 lb.) chicken, skin removed and cut into 10 pieces 4 garlic cloves, halves 1 medium fresh hot green chilli, seeded 1 (2.inch) piece ginger, peeled and coarsely chopped 2 cups finely chopped onions 8 cardamom pods, cracked
9 whole cloves 2 teaspoons cumin seeds 1 teaspoon chilli powder (un-spiced ground red chills) 1 (1 1/2.inch) piece cinnamon stick 1 (16 oz.) can whole tomatoes, chopped, with juice 1/2 teaspoon salt 1/4 cup fresh coriander
Combine garlic, chilli and ginger in a blender and process for 15 seconds. Add onions and process for 15 seconds. Add cardamom pods and cloves and process for 15 seconds. Set aside.
Heat 3 tablespoons of the butter in a large skillet until the foam subsides. Over medium heat brown half the chicken pieces on all sides. Transfer to a plate. Repeat with 3 more tablespoons butter and remaining chicken.
Add remaining butter and garlic/onion/spice mixture to pan and cook, stirring constantly, for 10 minutes or until liquid has evaporated. Add cumin seeds chilli powder and cinnamon stick and cook for 2 minutes, stirring constantly. Add tomatoes, with their juice and salt.
Cook, stirring often, for 10 minutes. Add chicken and its juices. Reduce heat to low. Cook covered for 30 minutes, until chicken is tender and sauce is thickened. Garnish with fresh coriander to serve.
10 chicken drumsticks 2 tablespoons plain yogurt 2 tablespoons tomato paste 2 tablespoons fresh ginger, shredded 6 cloves garlic, ground 2 tablespoons lemon juice 2 tablespoons vinegar Salt, to taste Red pepper, to taste Garam Masala, to taste 2 tablespoons vegetable oil
Method: Skin drumsticks and make cuts on the drumstick meat. Mix yogurt, tomato paste, ginger, garlic, lemon juice, vinegar, salt, pepper and Garam Masala. Marinate chicken in this paste for six hours. Preheat oven to 350oF and bake for 45 minutes.