Chicken Madras

Ingedients

4 chicken breasts

2 large onions

4 cloves of garlic

1 jar of tomato puree

2 teaspoons of ground cayenne pepper

3 teaspoons of garam masala

1 teaspoon of ground cumin

1 teaspoon of ground turmeric

8 cardamom pods

1/2 teaspoon of ground ginger

1/2 teaspoon of ground coriander

juice of 1/2 a lemon

Procedure

In a large saucepan pan which has a lid, place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.

Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.

Add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.

Add the diced chicken and stir until the chicken is cooked through.

Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardommon pods, stir and then lower the heat and place a lid on the saucepan.

Simmer for 30 minutes stirring occasionaly (if the sauce starts to stick to the pan add some water)

After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.

Serve Suggestion:

Add approx 1/2 teaspoon of chili powder when adding the cayenne pepper to bring the heat up to about a madras where this dish currently sits about a Hot Masala.

Garnish: fresh chili's, pinch of garam masala, and freshly chopped coriander leaves.

Tandoori Chicken

Ingredients
4 T Tandoori masala (or substitute 4 tsp garam masala, 2 tsp paprika, 2 tsp dry mustard, and 2 tsp turmeric)
4 garlic cloves
8 oz plain yogurt
6 chicken leq quarters or 16 oz (440g)breast portions
Cooked rice


Procedure
Mix garlic, yogurt and spices together in a bowl.
Cut the chicken into large pieces or debone.
Place the chicken in a large Zip Lock bag or a bowl or pan and top with the yogurt spice mix.
Seal the bag or cover the bowl and refrigerate overnight.
If you have one, use a wire rack on a roasting pan to elevate the chicken above the pan and bake at maximum temperature 550°F or 290°C for 10 minutes.
Baste chicken with some of remaining marinade and bake for 15 more minutes.
For more authentic slightly charred flavor, put chicken on the top rack and turn to broil for 2-3 minutes
Serve with rice, top with Plain Yogurt or Sour Cream if desired, and serve with a vegetable.
This is also great on the grill or in the smoker.

Tandoori Chicken is a classic Indian dish that has become popular in the west. Traditionally it is cooked in a Tandoor, or clay oven with a wood fire or charcoal heat. The Tandoor gets very hot (700 F) and the flavor is not possible to reproduce exactly in a conventional oven, but this recipe comes close. Chicken leg quarters are often used because they stay moist and tender, and the high heat and short cooking time help with this. Chicken breast portions can be substituted, but they will be drier. Tandoori masala can be found in large supermarkets or Asian stores.

Crispy chicken

Marinated and breaded Chicken is Crispy chicken.

Ingredients
chicken thighs
1/3 cup italian dressing
1/2 to 2 cups fresh bread crumbs

Procedure
Remove the skin and fat from 4 large chicken thighs (bone-in) with kitchen shears.
Place thighs in a container with a sealing lid with 1/3 cup Italian dressing. Shake.
If you have the time, allow this to marinate for extra flavor.
While chicken marinates, put 1 cup (Italian) bread crumbs in a medium bowl.
Put marinated chicken thighs (one at a time) in the bowl and coat the them with crumbs, adding extra bread crumbs as needed.
Place breaded chicken on a cookie sheet or other baking pan and cook (on the center rack) at 350°F. for 45 to 55 minutes (until bread crumbs are browned).

Kashmiri chicken Pulav

Ingredients

Cut boneless chicken breasts into samll pieces.
1/2 kilogram basmati or other long-grained rice, cooked and drained
3 tablespoons ghee or butter, to taste.
5 cloves
4 pods green cardamom
1 cinnamon tree leaf (or substitute 2 bay leaves)
1 small onion, sliced thin
2 green chillies, split lengthwise
1 1/2 teaspoons ginger-garlic paste (1 part ginger to 1 part garlic)
100 grams dried dates, pitted and sliced thin
50 grams white raisins
50 grams cashew nuts
50 grams pistachio nuts
50 grams almonds, blanched and diced
pinch of salt
3-4 strands saffron
1 tablespoon milk

Procedure
Heat ghee or butter in a large wide pan or wok.
Add dry spices: cloves, cardamom, and cinnamon tree leaf.
Throw in the chopped onion and fry until it just begins to turn brown.
Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.
Add Chicken pieces.
Add salt to taste.
Turn the flame down to low.
Soak the strands of saffron in milk, mixing until the milk turns orange.
Pour the cooked rice into the pan and sprinkle the saffron-milk on top.
Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.
Add more ghee according to your preference
optional adding panneer fried in ghee to the pulao makes it taste better. use chicidi as a sidedish
Serve with a gravy such as the basic tomato gravy. Serves 4.

Curry Chicken with Cashewnut Sauce

Chicken Curry with cashewnut sauce is very thick and goes well with rice ,naan,chappati.

Ingredients
chicken
powdered ginger
vegetables
soy sauce
oil to fry with
whole roasted cashews, salted or not
chicken broth
cornstarch
vegatables

Procedure

Boil the cashews in a pot.
Add water from time to time so that the cashews are kept wet.
Prepare the chicken and vegetables like Stir Fry.
For the sauce, start with 1 cup of chicken broth and 1 tablespoon of corn starch. Bring this to a boil while stirring. Add additional corn starch or chicken broth as needed to control the thickness. You may also wish to add some sugar, orange juice, and additional soy sauce.
Add the sauce and cashews to the rest of the dish.
Serve with rice.

Chicken Tikka

Ingredients
1.5 lb skinless and boneless chicken breast diced into large cubes
1 tbs mustard seed oil
50 mL milk
150 mL natural yoghurt
2 tbs lemon juice
1 tbs tomato puree
2 tbs chopped fresh cilantro (coriander leaves)
4 large cloves of garlic, finely chopped
1-4 chopped fresh red chillis
2 tsps paprika
2 tsps garam masala
1 tsp cumin powder
1/2 tsp turmeric
1 tsp salt
Procedure
Add all of the ingredients except the chicken to a non-metalic mixing bowl and mix well.
Add the chicken and mix until fully coated.
Let the chicken marinate for at least 24 hours.
For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5 minutes on each side or barbecued . Always ensure the chicken is cooked throughout before serving.
Serve with naan bread, with rice or use in a Chicken Tikka Masala.

Chicken Curry

Ingredients

Curry Chicken
1lb chicken
1 medium onion
1 teaspoon ginger paste
½ teaspoon garlic paste
½ stick of cinnamon
3 cardamom pods
6 cloves
Grind the above three ingredients
2 medium tomatoes, diced

Marinade ingredients
1½ teaspoon salt
½ teaspoon red chili powder
a pinch of turmeric
optional: 10 teaspoons of plain yogurt
1½ teaspoon of coriander
½ teaspoon garlic paste
1½ teaspoon ginger paste

Procedure

Marinate the chicken
Add all the marinade ingredients and mix well. Set aside for 45 minutes to let flavors seep in.
Chop the onions into small pieces and fry on a medium heat.
Add the diced tomatoes, ginger and garlic.
After the onions turn golden brown add the marinated chicken.
When the chicken in almost done add the ground powder masala .
Cook until the meat is tender.