Chicken Enchilada Stew

Ingredients :

1. 2 pound of chicken breasts
2. 1 large onion, chopped
3. 1 can corn with red and green bell peppers
4. 1 can of chopped jalapenos
5. 2 tablespoons Extra Virgin olive oil
6. 1 can of diced tomatoes
7. 4 tablespoons tomato sauce
8. 1 tablespoon minced garlic
9. 1 tablespoon cumin powder
10. 1 teaspoon chili powder
11. 2 teaspoons dried oregano
12. ¾ cup Old El Pasa or any other Enchilada sauce
13. Salt and pepper, to taste
14. Cilantro, to garnish

Method :

1. Take a crockpot. Add chicken breasts.
2. Then add the rest of the ingredients in any order.
3. Put on low for 8-10 hours or high for 6-8.
4. After it's done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
5. Top with cilantro and serve.

Sriracha chicken

Ingredients :

1kg chicken drumsticks

2 tbsp sriracha hot chilli sauce

2 tbsp soy sauce

1 tbsp clear honey

1 lime, zested and juiced

Salt and Pepper to taste

Method:

1. Preheat the oven to gas 6, 200°C, fan 180°C.

2. Put the chicken in a baking dish and score with a sharp knife.

3. In a bowl, combine the sriracha, soy sauce, honey, lime zest and juice. Pour over the chicken and toss to coat. Roast for 35-40 minutes, basting regularly, until the chicken is cooked through with no pink meat remaining.

4. Meanwhile, make the salad. In a large bowl, combine the avocado, shallot, carrot, sugar snaps, black beans and half the lime juice. Toss well, then add the beetroot.

5. Serve the chicken.

Fried Chicken Lemon

Ingredients :

4 skinned and boned chicken breasts

1 teaspoon salt

1/2 teaspoon pepper

1/3 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1/4 cup chicken broth

1/4 cup lemon juice

1 tablespoon honey

2 teaspoons minced garlic

2 teaspoon lemon zest

1/4 cup chopped fresh flat-leaf parsley

Optional: fresh rosemary and lemon slices for garnish

Method :

1. Cut chicken breast in half lengthwise. Flatten chicken using a rolling pin. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2. Melt 2 Tbsp. butter with 2 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving plate.

3. Add minced garlic to the skillet, when its browned add broth. After few minutes add honey and lemon zest, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

4. Remove skillet from heat; add parsley, lemon juice and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.

Baked Lemon Chicken

Ingredients :

4 boneless skinless chicken breasts

3 tablespoons butter

⅓ cup chicken broth

2 tablespoons fresh chopped Thyme (2 tsp dried)

2 teaspoons fresh chopped Rosemary (½ tsp dried)

4 tablespoons fresh lemon juice

4 teaspoons lemon zest

1 tablespoon honey

2 teaspoons minced garlic

Salt and pepper to taste

Optional: fresh rosemary and lemon slices for garnish

Method :

1.Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.

2. Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.

3.In a small bowl whisk together chicken broth, lemon juice, lemon zest, thyme, rosemary, honey, garlic, salt and pepper.

4.Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.

5.Garnish with fresh rosemary and lemon slices if desired and serve.

Quick Caesar Salad

Ingredients :

4 piece cooked boneless chicken sliced ( Crispy chicken, Fried fresh or leftovers)

½ Cup or enough Mayonnaise

2 tbsp Lemon juice

1 tbsp Worcestershire sauce

50g grated Parmesan (optional)

1 garlic clove, crushed

Crushed Pepper (to taste)

Salt (to taste)

50g crouton or toasted bread pieces

1 large lettuce or 4 Little Gem, ripped into pieces

Tomatoes, Avocado ( Optional for garnish)

Method :

1. In a large bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, grated Parmesan and garlic, then season.

2. When ready to eat, add the chicken slices, croutons and lettuce.

3. Mix well and sprinkle with extra Parmesan.

4. Garnish with Tomatoes, Avocado if you like.

Scrumptious Chicken pie

Ingredients :

·         1 tbsp olive oil/vegetable oil

·         2 tbsp butter

·         3 skinless chicken breasts chunks

·         3 leeks, chopped

·         1 carrot, chopped

·         1 small onion, chopped

·         1 garlic clove, finely chopped

·         2 tbsp plain flour, plus extra for dusting

·         300ml milk

·         2 cups chicken stock

·         freshly grated nutmeg, to taste

·         freshly ground white pepper

·         pinch salt

·         small handful fresh parsley, chopped

·         Ready-made short-crust pastry

·         Ready-made puff pastry

·         1 free-range egg, beaten

Method :

1. Take the ready-made short crust pastry and line the bottom and sides of an oven proof dish approximately 25-30cm in diameter (make sure you have a bit of pastry overhang at the top of the dish so you can crimp the short crust and the puff pastry together).

2. Place the pastry-lined dish back into the fridge to set until you're ready to assemble the pie.

3. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white.

4. Remove the chicken from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Then add the leeks and carrot. When everything is cooked enough then add the chicken into the vegetables and sauté a bit. 1minute later remove from the heat and set aside.

5. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).

6. Mix the milk and stock together then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.

7. Stir in the chopped parsley and pour the chicken and vegetable mixture in the sauce, mix well.

8. When you are ready to make the pie, pre-heat the oven to 180°c.

9. Roll the puff pastry out a little thinner and cut into a shape suitable to top your pie. Reserve any off-cuts to cut out pretty shapes to decorate your pie for.

10. Place the prepared chicken filling into the chilled short crust pastry-lined dish.

11. Top with the puff pastry and crimp the edges.

12. Decorate with puff pastry shapes then brush with the beaten egg. Make two or three slits in the top of the pie to allow steam to escape

13. Place the pie in the oven and bake for 45 minutes until the pastry is golden brown.  

14. Make two or three slits in the top of the pie to allow steam to escape

         15.Remove from the oven and allow to rest for 5 minutes before serving.    

Chicken Dum Biriyani

Ingredients:
• Chicken - cut into medium or big pieces (Big pieces preferable)...
• Chilli powder
• Salt as per taste
• Juice (1/2 lime)
• Curd or Yougurt - 1small cup beaten
• Cinnamon - 2'' piece
• Green cardamoms - 4
• Cloves - 4
• Bay leaves - 4
• Onions - 2 chopped
• Ginger garlic paste - 1tsp
• Biryani masala - 3 to 4tsp
• Tomatoes - 2 or 3 chopped
• Water
• Basmati rice - 2cups
• Butter
• Saffron soaked in water

Method :
1. Clean the chicken, add little salt, little chilli powder, juice (1/2 lime), curd or yogurt and marinate for 2 hrs.
2. Wash rice and soak for 30 to 45 mins.
3. Add oil to a pan. After the oil is hot enough, add cinnamon, green cardamom, cloves, bay leaves and fry for a min.
4. Add biryani masala and fry for another min.
5. Add onions and fry till they are golden brown.
6. Add ginger garlic paste-1tsp and fry till all the raw smell is gone.
7. Add chopped tomatoes and cook till they become soft.
8.Now add chicken and stir well. Allow the chicken to cook for 10 to 15 mins at simmer so that the water in the chicken oozes out.
9. Now add 1 cup of water and cook until chicken is done (Keep stiring as and when required).
10. Simultaneously cook rice in another bowl. Add little salt to it. (For 2 cups of basmati rice, you need 3 cups of water)
11. Now place an aluminium foil over an oven tray and apply butter to it.
12. Put a layer of rice on the foil, sprinkle some saffron water, add some cooked chicken over it.
13. Repeat the above process till entire rice, saffron water and chicken is used up.
14. Cover this mixture with another aluminium foil and seal it (just wrap around edges so that heat doesnot escape)
15. Now preheat the oven to 190 c and put this tray in for 15 mins and switch off the oven.
16. Let the biryani remain in the oven till you serve.
17. If you dont have oven at home, you can take a big pan, apply butter/oil to the base of the pan and do the same layering process in the pan.
18. Close the lid lightly so that the heat doesnt escape. Put it in very low heat for 15mins.
19. If the lid is not very tight, alternatively you can take some dough and seal the lid and pan tightly.See more

Hyderabadi Chicken Korma

Ingredients :

• 1kg medium chicken pieces
• 3 onions, sliced and fried to Golden Brown
• 1/4 kg yoghurt
• Coriander leaves
• 2 tsp. Ginger Garlic Pas
• 1 tsp. Chili Powder
• Mint leaves
• 6 cashew nuts
• 12 almonds
• 1 tbsp. Poppy seeds
• 4 Cloves
• 2" Cinnamon
• 3 Green chillies
• 3 Cardamoms
• 1/4 tsp. Turmeric powder
• 2 pinches saffron, dissolved in ½ cup water
• 3 tbsp. ghee or oil
• Salt to taste

 Method :

 1. Marinate the chicken with salt, chilli powder, turmeric powder, yoghurt, ginger and garlic paste.

 2. Fry sliced onion till golden brown..

 3. Make a smooth paste of almond, cashew nut and poppy seeds.

 3. Grind cinnamon, cloves,  cardamom to make powder.

 4. Heat oil or ghee in a pan. Put the smooth paste to the oil stir till it becomes brown and then add the marinated chicken cook for 15-20 mins.

 5. Add the fried onions and green chillies and keep stirring for 5 Minutes.

 6. Add dissolved saffron keep on low flame till u see the oil on the top.

 7. Finally garnish with coriander and mint leaves.

 8. Your Hyderabadi CHicken Korma is ready to eat.

Chettinad Chicken

Ingredients:

• 1 big Chicken (cut into small pieces)
• Salt as needed
• 1/2 tsp. Turmeric powder
• 5 or 6 Green chilli paste
• 2 tsp. Ginger garlic paste
• 1 sprig Curry leaves
• Oil
• 2'' Cinnamon stick
• 3 Green cardamom
• 3 Cloves 
• Bay leaves - 3
• 2 big Onion paste
• 1/2 tsp. Pepper powder
• 1 tsp. Coriander powder  
• 1 tsp. Cumin Powder
• 1/2 tsp Fennel seed powder
• Chilli powder (according to your taste)
• 1 tbsp. dry roasted Coconut powdered
• 1 tbsp. dry roasted and powdered Poppy seeds
• 1 big Tomato chopped
• Coriander leaves - for garnish
• 1 cup Water 

Preparation:

1.  Add turmeric, salt, ginger garlic paste, green chilli paste in the chicken pieces and marinate for an hour.
2.  Cook the chicken with water in a pressure cooker for 3 whistles and set aside.
3.  Heat oil in a pan and after the oil is hot enough, add curry leaves, cinnamon, cardamom, cloves, bay leaves and saute for a minute.
4.  Add the onion paste and fry till golden brown.
5.  Add ginger garlic paste - 1tsp and fry till all the rawness(smell) is gone.
6.  Add pepper powder, coriander powder, cumin powder, fennel seed powder, chilli powder and stir well.
7.  Add the chopped tomatoes, ground coconut, ground poppy seeds and cook till tomatoes become soft.
8.  Then add the chicken along with the remaining water to the pan and stir well.
9.  Chicken should be fully cooked as you pressure cooked the chicken. If you feel the chicken is not fully cooked then cook the chicken until done.
10.  Garnish with coriander leaves and serve with plain white rice or naan.

Crispy fried chicken wings

Ingredients :

• 10 pieces of Chicken wings
• 1 tsp of Ginger paste/ ginger powder
• ½ tsp Garlic paste/ garlic powder
• ½ tsp of crushed green chilli (optional)
•  ¼ tsp crushed Black peppercorn
• 1 tbs of Soy sauce
• 2 tbs of Corn flour
• ½ cup of flour
• 1 tsp Baking powder
• 1 Egg beaten
•  Oats or bread crumb or crushed puffed rice
•  Salt
•  Oil for deep fry

Method :

1. Add ginger paste,garlic paste,crushed green chillies,crushed black pepper,soy sauce and salt to the wings. Mix all with the wings properly and marinate it overnight or atleast 2 hours.
2. Now add flour,corn flour,baking powder with the wings and mix well.
3. Heat oil in a pan.
4. Deep the wings in egg and after that round it inside the crushed oats, puffed rice or bread crumb. Fry both side until deep brown. 
5. Fry in lower medium heat. Remove them from the pan and place on a kitchen tissue to soak extra oil.
6. Serve hot.

Simple Chicken Burger

Ingredients:

·        1 pound ground chicken (crush it in the food processor)
·        1 teaspoon garlic (grated)

·        1 teaspoon ginger (grated)

·        ¼ teaspoon tasting salt

·        1 teaspoon sweet chili sauce

·        1/4 cup onions (chopped)

·        1 teaspoon green chillies(chopped)

·        1/4 cup coriander leaves (chopped)

·        Salt to taste

·        1 egg

·        1/4 cup bread crumbs

·        Ready made buns

·        Mayonnaise (mix the original mayonnaise with 1/2 tea spoon of mustard)

·        Favourite salad

Methods :

1. Mix the chicken, garlic, ginger, chili sauce, tasting salt, sweet chili sauce, onions, green chilli, coriander leaves, salt, egg and bread crumbs in a large bowl.
2.  Form 4 patties and place on a hot pan smeared with little oil or butter.
3.  Fry it at both sides on the medium flame till brown.         
4. Serve hot with favourite salads and mayonnaise.

Fried Chicken wings

Ingredients:

• 6 Chicken Wings
• 1 tbsp Ginger-Garlic paste
• 2 tbsp Flour
• 2 tbsp Con flour
• 2 Eggs (beaten)
• 1/4 tsp Pepper / Chili Powder
• A pinch of sugar
• Salt to taste
• 1 tbsp Soya Sauce
• Oil for frying

Method:

1. In a bowl add Soya sauce, ginger-garlic paste, sugar.
2. Add chicken wings coat well and set aside for 1/2 hour.
3. Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
4. Heat oil in a wok .
5. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
6. Serve fried chicken wings hot with thin slices of onions and lemon.

Murg makhani

Ingredients:

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your taste)
• 6 cloves
• 8-10 peppercorns
• 1" stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 can (400g or 14 oz) of tomato paste
• 1/2 litre chicken stock
• 2 tbsps kasuri methi (dried fenugreek leaves)
• 3 tbsps unmelted, soft butter
• Salt to taste
• Coriander leaves garnish.

Method:

1. Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow marinating for 1 hour.
2. Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
3. Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
4. Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
5. Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
6. Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
7. Cook till the chicken is tender and the gravy is reduced to half its original volume.
8. Melt the butter in another small pan and then pour it over the chicken.
9. Garnish with coriander leaves and serve with naan or rice.
10. For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminium foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminium foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a Smokey flavour.