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.

Butter Chicken Masala

Ingredients
1 kg chicken
4 tablespooons of butter
2 tomatoes
2 tablespoons of tomato ketchup
4 tablespoons of oil
2 tablespoons of yoghurt
1 tablespoon of cumin seeds
Salt for taste
(For the masala)

1 onion
1 green chilli
2 tomatoes

Procedure

Heat the butter and oil in a pan.
Add the chicken, masala and the cumin seeds in the oil pan.
Cook till the Chicken is done.
Sprinkle chopped cilantro when all done.
Serve hot with Chappati,naan,biriyani.

Chicken Biriyani

Ingredients

500gms chicken
6 tblspns oil
1 teaspoon salt
½ cup yoghurt
1 teaspoon ginger garlic paste
3/4 cup onions, chopped
1/2 cup tomatoes, pureed
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
5-6 strands saffron soaked in ¼ cup milk
5 clove
1 cinnamon stick
5 black pepper corns
2 bay leaves
5 cardamom pods
1 black cardamom pod

Procedure

Half cook soaked and washed rice.
Marinate the chicken in lemon juice, yoghurt, ginger-garlic paste, salt, turmeric powder and red chili powder for 2 hours.
Heat oil in a cooker and add Clove, Cinnamon, Black pepper, Bay leaf, Black Cardamom and Cardamoms. Add onions and cook till onions turn golden brown.
Add tomato puree.
Cook till the fat separates.
Add the marinated chicken pieces and a little water and cook till the chicken is done.
Grease a heavy bottomed deep and wide mouthed pan.
Place a layer of rice. Sprinkle some saffron milk Place a layer of chicken. Repeat the layers. Seal the pan with some kneaded flour and a lid.
Cook for 15mins on low flame.
Serve the biryani garnished with chopped cilantro.

Chicken Vindaloo

Vindaloo is a hot and spicy dish from the Goa region of India. Vindaloo has grown in popularity in the UK, where it is often made with chicken, lamb, prawns, or vegetables such as mushrooms.

There are many variations of the Vindaloo recipe. Some derivatives use potato, or vary the amounts and types of spices used.


Ingredients
2 fresh chilli peppers
6 cloves of garlic
small piece of ginger
1 tsp turmeric
2 tbs white wine vinegar
1 tsp dried coriander powder
1 tsp garam masala
1/2 tsp cinnamon powder
1 and 1/2 tsp black peppercorns
1 tsp mustard seeds
Salt as required
1 tbl chopped fresh coriander leaves half a cup of water

Procedure

Take a thick based frying pan, and pour into it enough vegetable oil to cover the base, with a little excess.

Now take the raw onions, and slice them into fairly thin slivers.

Heat the oil on a hot stove. When the oil is very hot, add the onions.

Turn the stove down to a low heat, so the onions just gently sauté.

After around 3 minutes they should be starting to caramelize.

Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning them.

Add the white wine vinegar , just keep stirring them.
Keep frying them for several more minutes, until they are very brown, but not burnt.

Now remove the onions from the pan into a bowl, taking care to let as much oil as possible drip back into the pan. We should now have a bowl of nicely crisped fried onions.

Grind the onions
Add 1 tablespoon of oil, and process for around a minute until you have a fairly thick, dark brown sauce.
This is the basic onion sauce from which vindaloo is made.

Coarsely chop the garlic cloves (and ginger if you're using it).
De-seed the chilli peppers and chop in the same way. Add the chopped garlic and chillies to the food processor.

Blend the garlic and chillis until you have a fairly grainy (but liquid) sauce. For this I used an attachment on my blender which is intended to grind coffee beans. It has a much smaller container and so there's less waste.

Add the turmeric, coriander powder and cinnamon to the sauce. Stir it until it's well mixed, and set aside.

Gently crush the black peppercorns in a pestle and mortar. Once coarse, add the mustard seed and rock salt. Bash the pestle and mortar, until all the spices form a nice coarse powder.

Add little oil and fry the spiced garlic and chilli pasten. It needs to be ever so slightly floating on oil, not touching the bottom of the pan.

When the sauce is bubbling quite hot, add the chopped chicken. Keep stirring so the chicken absorbs the spice mix, until it is browned and mostly cooked.

Now add the onion sauce to the pan. After stirring for 1 minutes, add a little water and stir for another 2 minutes, then turn the heat to quite low. The sauce at this stage should
be quite runny, and orange/tan in color. Remember a lot is going to evaporate off as it cooks.

Add a cup of frozen peas.
Cover and cook for around 30-40 minutes.
Keep checking and stirring the pan every 5 or 10 minutes to make sure it doesn't stick, or burn.
Towards the last 5 minutes of cooking time, boil 2 cups of pilau, or basmati rice in a pan.
The sauce will darken in color as it cooks. Now its ready to serve. Add the rice, and spoon the curry over the top. Sprinkle the chopped coriander leaves over the curry, and serve immediately.

serve with chappati,naan,and pulav.