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		Murge Ki Baang (Chicken Special) CHICKEN KORMA Ingredients 750 gms Chicken meat 3 Onion (sliced) 2 tbsp Oil 2 Chillies 1 tbsp Cumin powder 1 tsp Coriander powder ˝ tsp Turmeric powder ˝ tsp Ginger powder ˝ tsp Fenugreek 1 tbsp Dessicated coconut 2 Cardamoms (crushed) 1 Ľ cup Natural yogurt Salt to taste For garnish Lemon wedges Method Cut the chicken into 1 inch pieces. Heat the oil in a large pan, add the whole chillies and sliced onions and fry until brown. Then add all the spices, except the cardamoms. Stir in the coconut. Continue to fry until the spices darken in colour. Then add the chicken pieces, cardamoms and half of the yogurt. Simmer until the chicken is cooked, adding a little water if necessary and salt to taste. When the chicken is cooked, stir in the remaining yogurt. Garnish with lemon wedges and serve with rice. CHICKEN WITH CASHEW NUTS Ingredients 4 Chicken (joints) 1 Ľ cup Chicken stock 2 tbsp Oil 2 large Onion (finely chopped) 1 tsp Chilli powder 2 cloves Garlic (crushed) 1 inch Piece of ginger (finely chopped) 1 tbsp Curry powder 1 Ľ cup Curd (thick) 1 cup Cashew nuts (chopped) Salt to taste Method Put the chicken portions into a pan with the stock and simmer for about 45 minutes until tender. Then take out the chicken and set aside 2/3 cup of the stock. Heat the oil in a frying pan and fry the onions, chilli powder, garlic, ginger and curry powder until golden. Beat the yogurt with the reserved stock. Add the mixture to the pan and bring to the boil. Then add the chicken and simmer for a few minutes, stirring all the time. Stir in the cashew nuts and salt to taste. Serve with rice. CHICKEN AND LENTIL CURRY Ingredients 4 Chicken joint (skinned) 1 cup Lentils 2 ˝ cups Boiling water 2 Onions (chopped) 2 large Potatoes (diced) 2 Tomatoes (skinned and chopped) 1 Aubergine (eggplant) (chopped) 2 tbsp Curry powder juice of 1 lemon 1 tsp Salt 2-3 sprigs of fresh mint Method Wash the chicken joints and lentils and place them in a pan with the boiling water. Add the lentils onions, potatoes, tomatoes and aubergine. Cook gently until the chicken is tender. Remove the chicken and take the meat off the bone. Strain the contents of the pan through a sieve, pressing down the pulp with a spoon to extract the juices. Discard the residue and return the liquid to the pan with the chicken. Add the curry powder, lemon juice, salt and mint. Cook gently for a further 15 minutes. CHICKEN WITH SPICED SAUCE Ingredients ˝ tsp ground coriander ˝ tsp chilli powder ˝ tsp garam masala pinch of salt juice of 1 lemon 4 chicken breasts oil for frying ˝ tsp ground ginger 1 tsp curry powder 1 tbsp cayenne pepper 1 clove garlic (crushed) 1 bay leaf 1 tbsp tomato puree grated rind of 1 lemon Method Combine the coriander, chilli powder, garam masala, salt and lemon juice. Prick the chicken breasts all over with a fork and rub in the spice and lemon mixture. Leave to marinate for 4-5 hours. Drain the chicken pieces and shallow fry them on low flame till brown and cooked. Transfer to a serving dish and keep warm. Meanwhile mix all the ingredients for the sauce. Warm over a gentle heat, stirring constantly. Remove the bay leaf and pour the sauce over the chicken portions.Garnish with parsley and lemon slices. Serve with rice. CHICKEN DOPIAZZA Ingredients 750 gms chicken 3 onion (thinly sliced) 2 tbsp oil Ľ tsp garlic powder 1 tbsp coriander powder 1 tbsp cumin powder ˝ tsp turmeric powder 1 tsp ginger (ground) ˝ tsp chilli powder freshly ground black pepper & salt to taste 125 gms tomatoes (skinned and halved) 125 gms baby potatoes (scraped) Method Cut the chicken into small pieces. Heat oil & fry onions until golden brown. Add garlic, spices & chicken. Fry, stirring all the time, for about 1 minute. Pour in sufficient water to cover the meat and add salt to taste. Bring to the boil, cover and simmer until the chicken is cooked. Then add tomatoes and potatoes and continue to simmer until the vegetables are cooked.(are more water if required). Serve hot. CHICKEN BIRYANI Ingredients 1 ˝ kg chicken 1 tbsp garam masala salt to taste 1 onion (chopped) 2/3 cup chicken stock 5 tbsp natural yogurt 1 1/3 cup long grain rice(soaked for 30 minutes in cold water) GARNISH 2 tomatoes (sliced) 2 hard boiled eggs (sliced) sprigs parsley Method Wash, skin and cut the chicken into 8 pieces. Place the garam masala, 1 tsp salt and the onion in a large pan. Add the chicken pieces and the stock. Bring to the boil, then cover and simmer till chicken is tender. When cooked, remove the chicken from the pan. Place the chicken in a casserole. Return the stock to the heat and mix in the yogurt. Boil the mixture until it is reduced by one third. Pour this liquid over the chicken pieces. Meanwhile, drain the rice and cook in 2 ˝ cups boiling salted water for 4 minutes, then drain thoroughly. Spread the partly cooked rice over the chicken mixture. Cover and cook in a moderate hot oven, for 30-40 minutes. When done. Garnish with slices of tomato, hard boiled egg and sprigs of parsley. CHICKEN CURRY Ingredients 1 large Onion (chopped) 1 clove Garlic (crushed) Ľ cup Butter 2 tsp Curry powder Salt to taste 1 tsp Chilli powder 1 Ľ kg Chicken joint 2/3 cup Water 500 gms Tomatoes 2 tbsp Natural yoghurt Method Saute the onion and garlic gently in the butter in a large pan. Add the curry powder, salt, chilli powder and chicken. Fry stirring occasionally, until the chicken joints are brown all over. Add the water, cover the pan and simmer for 45 minutes. Add tomatoes & yoghurt to the chicken. and simmer for a further 5 minutes. Serve the chicken curry with rice. CHICKEN KABABS Ingredients 1 ˝ kg Chicken Marinade: 2/3 cup Natural yogurt 1 clove Garlic (crushed with a little salt) 1 inch Piece of ginger (very finely chopped) 1 tsp Corriander powder 1 tsp Garam masala 2 tsp Paprika 1 tsp Chilli powder juice Of 1 lemon Garnish Lemon wedges Onion rings Tomato slices Method Wash and skin the chicken and dry it thoroughly. Remove the meat from the bones and cut it into 2 inch cubes. Beat the yogurt and mix it with the other marinade ingredients to form a smooth paste. Thoroughly coat the chicken pieces with the mixture and leave to marinate in a cool place overnight. Thread the chicken pieces onto skewers and grill for about 10 minutes or until the chicken is tender. Garnish with lemon wedges, onion rings and tomato slices and serve with a salad. TANDOORI CHICKEN Ingredients 1 ˝ kg Chicken Salt to taste juice Of 1 lemon 2/3 cup Natural yoghurt 1 inch Piece of ginger (finely chopped) 1 clove Garlic (crushed) Ľ tsp Chilli powder 3 tbsp Oil ˝ tsp Red food colour Garnish Lemon wedges Onion rings Method Remove the skin from the chicken. Make slits in the flesh and rub salt all over the chicken, then sprinkle with lemon juice. Beat the yogurt with the ginger, garlic and chilli powder. Then stir in 1 tbsp of the oil and the food colour. Spread this mixture all over the chicken and leave to marinate in refrigerator for 12 hours. Drain the chicken, reserving the marinade, and pour a little oil over it. Wrap the chicken in aluminium foil and roast it in a moderate hot oven, the chicken is cooked, remove the foil, pour over a little more oil and baste with the marinade. Roast for 5 more minutes. serve hot. Garnished with lemon wedges and onion rings. CHICKEN CURRY WITH GREEN PEPPER Ingredients 4 Chicken joints 2 tbsp Oil 1 Onion (chopped) 1 Green pepper (seeded and sliced) 2 tbsp Curry powder 1 tbsp Flour 2 ˝ cup Chicken stock (bouillon) juice Of 1 lemon (grated rind) Method Lightly brown the chicken joints in the oil, then remove them from the pan. Fry the onion and green pepper in the remaining oil until soft, then add the curry powder and flour and cook gently for 2 minutes, stirring. Blend in the stock, lemon rind and juice. Return the chicken to the pan and bring to the boil, stirring well. Add salt and pepper. Cover and simmer for 45 minutes. Serve with rice . CHICKEN DRUMSTICKS Ingredients 12 Chicken drumstick 30 ml Worcestershire sauce 3tsp Mustard paste Salt to taste 1 tsp Peppercorn (crushed) 2 tsp Garlic paste 2 Egg whites 15 gms Flour Oil for frying Method Beat the egg white and flour till stiff. Mix worcestershire sauce, mustard paste, salt, pepper, garlic paste & marinate the chicken. Coat the drumstick with the egg white and flour batter and fry till golden brown. Serve piping hot with tomato ketchup and tabasco sauce. MURGH SHAHI KORMA Ingredients 800 gms Chicken (boneless 1 ˝ cubes) (cooked) 120 gms White butter 10 White cardamom 25 gms Garlic (peeled) 80 gms Onion (chopped) 6 Green chilli (deseeded) 20 Almonds (blanched) 200 gms Curd 100 ml Fresh cream ˝ tsp White pepper powder Ľ tsp Green cardamom powder 10 gms Green coriander chopped Salt to taste Method Put garlic, onions, green chillies and almonds. In a blender, make fine paste with 30 ml water. Take butter in a bowl, add green cardamom, microwave on high for 1 minute. Add the above paste, cover and microwave for3 minutes on high. Meanwhile, whisk curd. Add chicken and curd to the paste, add the rest of the ingredients, mix well, cover and microwave on high for 5 minutes. Serve hot. Next

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