10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4 cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225 gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves

Spices

2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands

Preparation:

Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3 of turmeric, half of curd and the lemon juice and mix to paste. Make small cuts in the chicken flesh and rub the paste all over and in the cavity. Keep aside for 2 hours. Half cook the rice with peas, remaining garlic, 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken. Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken. In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden. Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger. Cook, stir for 5-10 minutes, until the ghee starts to separate. Add the remaining curd, the tomato and 1/2 tsp. salt. Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour. Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

1-1/2 tbsp Margarine
1 tsp Garlic powder
1 pounds + 4 ounces Chicken thighs, boneless, skinless
10-ounce package Cut green beans, frozen
1/4 tsp Pepper

Preparation:

Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet. Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm. Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

Note: To remove bone from chicken thighs:
Place chicken on cutting board. Remove skin from thighs. Turn chicken thighs over. Cut around bone and remove it.

2 pounds chicken legs, thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds, roasted, ground
2 teaspoons garlic minced
2 teaspoons ginger, fresh grated
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper ground
vegetable oil

Preparation:

Remove the skin and make 2-3 deep cuts in each chicken piece. Roast the coriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.

Grill method:

Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals.

Oven method:

Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350 F) for 30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.

3 lb. Chicken breast boneless
8 oz Green Pepper
8 oz Tomato
8 oz Onion (Red Large)
1 t Cumin Seed
10 Garlic cloves
2 oz Ginger root
2 oz Green Chili pepper
2 tsp Salt
1 tsp Red Chili powder
1 tsp Turmeric Powder
8 oz Butter solids
1 bunch Cilantro

Preparation:

Gather all ingredients. Cut chicken in to 2 x inch pieces. Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1″ pieces. Melt butter in a wok (or hotel pan or other thin utensil). Finely cut 2 oz onions. Finely dice garlic cloves and make a paste. Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well. Cover and let the chicken steam at medium heat. Stir occasionally. Finely chop remaining 2 oz tomatoes. Cut ginger into julienne.
Wash cilantro and separate leaves from stem. Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes. Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. Add julienne garlic when half the water has evaporated. Add diced green peppers, onions & tomatoes and mix. Turn off heat and add cilantro. Cover. Keep the cover in place for at least 5 minutes.

1 pound chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)
1 cucumber
Salt, as needed, to desalt cucumbers
1 medium carrot
1/2 – 1 teaspoon roasted Sichuan peppercorn, optional

Sauce:
2 tablespoons sesame seed paste (can substitute chunky peanut butter)
3 tablespoons soy sauce
1 tablespoon rice vinegar, red or black if possible
1 tablespoon Asian sesame seed oil
1 tablespoon granulated sugar
1 – 2 tablespoons hot chili oil, or 1 – 2 teaspoons chili flakes, both optional
1 tablespoon shredded scallion (green onion, spring onion), white part only

Preparation:

1. In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the chicken turns white and is cooked through. Remove the chicken from the pot and let it cool.
2.  Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible.
3. Peel the cucumber, and cut into slices to match the chicken. Peel the carrot and cut into thin matchstick strips.
4. In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes.
5. To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion.

INGREDIENTS

• Chicken with skin or 8-10 Drum sticks
• Gram flour, sieved (besan) 1 cup
• Flour 1 cup
• Salt 1 tsp
• Black pepper 1 tsp
• Red chilli powder (optional) 1 tsp
• Lemon juice 2 tsp
• oil for deep frying

COOKING DIRECTIONS

• Cut chicken into 8 pieces.
• Put chicken in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the chicken pieces.
• Cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.
• Mix remaining salt and rest of the ingredients, except oil in a bowl.
• Place about 1/2 cup of the flour mixture in a plastic bag.
• Put one or two pieces at a time in the bag and shake it to coat the mixture.
• Repeat with remaining chicken pieces and flour mixture.
• Arrange the coated chicken pieces in a single layer on a cookie sheet.
• Deep fry chicken in an electric deep fryer. Follow the manufacturer’s instruction.
• Alternatively fry the chicken in a deep fryer over high heat.
• Fry to a crisp golden color. Remove from oil and place on an absorbent kitchen papers.
• Serve hot with French fries and garlic chutney.
• Serve Hot, Try Raita or Potato ketchup with this dish.

6 pieces chicken, skinned
2 tsp Ground Coriander
2 tsp Tandoori chicken powder
1 tsp Ground zeera
Dash garlic powder
Soy sauce (or yogurt)
Add to taste Salt
Add to taste Red pepper powder

Preparation:

Take the chicken and make *deep* cuts in it (so that the masalas seep in quickly). If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts. Rub in the masalas as a mixture or one at a time. The idea is to let the masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in. If you are using yogurt you’ll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave considerable amount of water behind.  DON’T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if overcooked.  Cook the till it starts turning brown, and the cuts you made start “expanding”.

One whole chicken 5 pounds separated
One cup water
Salt according to taste
Black pepper one tea spoon
Garlic one tea spoon chopped.
Soya sauce on table spoon
Vinegar on table spoon
One lemon
Bread crumbs
2 eggs,
Oil for frying.

Preparation:

Take the chicken with bones remove the skin then take a cup of water and put the chicken in it and then boil it. Put salt, pepper and garlic in it. After the water is totally evaporated by the chicken, put vinegar, soya sauce, red pepper and squeeze in a lemon in it. When the chicken dries, take two eggs and beat them. Take the chicken pieces and dip them in the eggs them put bread crumbs around them and deep fry. Take them out when light brown. Serve.

1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Preparation:

Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white. (15 minutes) Dice the tomatoes if you’re using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well. Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft. Serve with boiled rice. Serving: 3 to 4 persons.