Butter Chicken

Butter Chicken

Ingredients :
Boneless Chicken ½ kg
Butter 2 tbsp
Lemon Juice 2 tsp
Yoghurt ¼ cup
Cream ½ cup
Oil 2 tbsp
Onion (chopped) 1
Tomato Puree 1 cup
Cayenne Pepper 1tsp
Salt 1 pinch
Chili Powder 1 tsp
Cumin (Ground) 1 tsp
Bay Leaf 1
Black Pepper 1 pinch
Ginger-Garlic Paste 1 tbsp
Corn Flour 1 tbsp
Garam Masala 2 tsp

 Method:

Add butter, lemon juice, ginger-garlic paste, 1 tsp garam masala, chili powder, cumin and bay leaf into the saucepan. Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently. Add cream and yoghurt and mix them well. Reduce heat to low and cook sauce for 10 minutes. Now add salt, black pepper and cayenne. Remove the pan from heat. Heat 1 tbsp oil. Saute chicken pieces until they get slightly brown. Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne. Add a little of the prepared sauce into it and mix until chicken is coated with it. Now pour the rest of the sauce into the chicken. Mix cornflour and water well. Put this mixture into the chicken. Cook until thickened.

Delicious Beef Keri Karahi

Beef Keri Karahi

Ingredients
Beef ½ kg
Tomatoes 4-5
Raw Mangoes (Finely Sliced) 2
Ginger garlic (Chopped) 2 tbsp
Green Chilies 5-6
Crushed Red Chilies 1 tsp
Crushed Black Pepper 1/2 tsp
Crushed Fennel Seeds ½ tsp
Crushed Cumin Seeds ½ tsp
Crushed Carom 1 pinch
Dry Fenugreek ½ tsp
Oil 1 cup
Salt to taste



Method
Take a cooking add ½ cup of oil add 2 tbsp of ginger garlic (chopped) and add ½ kg of beef( slices), mix it well and fry and add as required water and cover with the lid to tender the beef. When its tender almost add 5-6 green chilies, 4-5 tomatoes, mix it well. Now add ½ tsp of crushed fennel seeds, 1 tsp of crushed chilies, ½ tsp of crushed black pepper , 1 pinch of carom seeds and add to taste salt, mix it well and roasted. Now add 2 raw mangoes( finely sliced), ½ tsp of dry fenugreek and cook. When the beef is tender and all spices are dry take it out in a serving dish and serve it.

Chicken Stock and Chicken Corn Soup Recipe

Chicken Stock Recipe

This chicken stock recipe can be used as a base for a lot of soups. So, whenever you need a good stock, you may use this recipe and feel good about yourself This is what Chinese food is all about: Food is simple yet delicious, takes less time to make so you may ave more time for yourself or enjoy with your friends and family. Chinese food ain’t called “Comfort Food” for nothing

Btw if you’re in a hurry and don’t have time to make stock then see the NOTE section of the recipe. I have given a super quick fix to it.

Oh here it goes:

Things you’ll Need:

Chicken with bone————– 8 pieces
Carrots————————- 2 diced
Spring onions——————- 2 diced, green plus white part
Ginger————————– 1 inch piece
Salt—————————– 1 tsp or according to your taste
Black pepper——————– 1/4 tsp or according to your taste
White pepper——————- 1 tsp or according to your taste
Water————————— 15 cups

How it’s made:
Throw all the items in the “Things you’ll need” section into a big pot and bring it to a boil.
Once it starts boiling, bring the flame down to medium-low and let it simmer for 1 hour.
Once it’s been cooking for one hour, take out the chicken pieces, discard the bones and shred chicken to fine bits. Keep aside.
Strain the mixture, discard the veggies or keep them separate and use them in white sauce chicken or white rice.
Your stock is ready. How easy was that.

Chicken Corn Soup

Chicken corn soup is one of the easiest and the simplest soups to make. Ideal for all those weight watchers. It’s simple, it’s easy and it won’t spoil your diet plans,



Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 5



Everyday quick, simple and easy Chicken Corn Soup recipe from Scratch.

Ingredients
Chicken pieces-- -------------------- 250 g boiled and shredded
Creamed sweet corn---------------- 1 tin or as much as you like
Salt------------------------------------- to taste
White pepper------------------------- to taste
Black pepper------------------------- pinch
Chicken stock (yakhni)------------- 10 cups
Lemon Juice-------------------------- 4 tbsp or according to taste
egg------------------------------------- 1
Soya sauce--------------------------- 3 tbsp optional
Chili sauce---------------------------- 2 tbsp optional
Corn flour solution------------------- as needed to thicken the soup

Instructions
Pour chicken stock, creamed sweet corn, boiled and shredded chicken bits, salt, black pepper and white pepper into a pot and bring it to a boil.
Once it boils, add soya sauce and chili sauce, if you like. I don't like adding them to this soup. I add them in Hot and Sour Soup, not chicken corn soup.
So anyways, once it's done, thicken it with cornflour plus water solution. Start with ½ cup of water and 2 tbsp of corn flour. Add the cornflour solution in one single stream flow from one hand while stir the soup from the other hand, so you don't get any lumps in the soup.
If the soup is not thick enough, make more corn flour solution and pour in one single stream while stirring the soup from the other. The flame at this level should be low.
Squeeze in some lemon juice, stir!
Once the soup gets the desired consistency, whisk an egg into a bowl and add it to the soup (just like the corn flour solution) in one single stream form, while stirring the soup from the other.
Serve Hot.

Notes

If you don't find creamed sweet corn, just take a regular sweet corn tin and blend it to fine bits. Don't make it all liquidy. It should be chunky yet liquidy. If I am in a hurry and I don't have chicken stock at hand, instead of using Knorr Yakhni or Chicken Stock, what I do is take a big pot, pour 10 glasses of water in it, throw in roughly chopped carrots, spring onions and ginger, salt, black pepper and white pepper along with chicken pieces. Cook on medium to ow flame for 30 minutes. Once the soup is reduced to 8 cups, I take out the chicken with bone pieces and discard the bones, shred the chicken to fine bits and set aside. Strain the whole solution, discard the veggies. Then pour the stock into a pot. Throw in chicken bits, throw in creamed sweet corn, cook for 10 minutes. Then thicken it with corn flour and add lastly add the egg. Soup ready in less than an hour

Fantastic Chicken Cordon Bleu I

CHICKEN CORDON BLEU I

"This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier."

Ingredients

4 Skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Directions
Prep: 10m | Cook: 35m |  Ready in: 45m

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Spicy Chicken Biryani

CHICKEN BIRYANI

"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."

Ingredients

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloved garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoon plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1(2inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoon vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1(1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoon salt

Directions

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Delicious Lamb Madras Curry

LAMB MADRAS CURRY

"This is my all time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!"

Ingredients

1 1/2 table coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 1/2 teaspoons ground turmeric
1 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cup water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste

Directions

Prep: 30m |  Cook: 2h |  Ready in: 2h30m

1. Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
2. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
3. Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
4. When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

Chicken Milano Italian Delicious Recipe

CHICKEN MILANO

"A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired."

Ingredients

1 Tablesppon butter
2 Cloves garlic, minced
1/2 Cup sun-dried tomatoes, chopped
1 Cup chicken broth, divided
1 Cup heavy cream
Sal and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

Directions

Prep: 10m |  Cook: 20m |  Ready in: 30m

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.