Kashmiri Chicken

Ingredients:

100 gm butter
3 large onions - finely sliced
10 peppercorns
10 cardamons
5 cm piece cinnamon stick
5 cm piece ginger root - chopped
2 cloves garlic - finely chopped
1 tsp chili powder
2 tsp paprika
Salt
1.5 kg chicken pieces - skinned
250 gm natural yogurt


Directions:

Melt the butter in a deep, lidded frying pan or wok.  Add the onions, peppercorns, cardamons and cinnamon, fry until the onions are golden.

Add the ginger, garlic, chili powder, paprika and salt to taste and fry for another 2 minutes, stirring occasionally.

Add the chicken pieces and fry until browned.  Gradually add the yogurt, stirring constantly.  Cover and cook for about 30 minutes.

Serves hot.


Serves 6

Source:  Kitchen Library Oriental Cookbook

Butter Chicken

Ingredients:

1.5 kg chicken - cut into 8 pieces
Salt
1 tbsp lemon juice
1 green chili - chopped
7 gm root ginger - peeled
2 small garlic - peeled
150 ml natural yogurt
2 tsp paprika
1/2 tsp chili powder
A little melted butter
175 gm unsalted butter
150 ml soured cream

Directions:

Make a sharp slits through the skin of the chicken, rub with salt and sprinkle with lemon juice.

Puree the chili with the ginger and garlic.  Mix with yogurt, paprika, chili powder .  Mix with the chicken and marinate for 4 - 5 hours.

Place the marinated chicken on a baking tray and bake for 45 - 50 minutes, brushing with a little butter occasionally.

Melt the butter in a pan, add the marinade and soured cream and heat, without boiling for 5-6 minutes.  Pour over the chicken to serve.


Serves 8

Source: Kitchen Library Oriental Cookbook

Braised Chicken In Lemon And Rosemary

Ingredients:

1 whole chicken - 1.5 kg
2 tbsp olive oil
30 gm butter
4 cloves garlic - crushed
1 tbsp rosemary leaves
2 small red chilies - chopped
1/2 cup water
strips of peel from half a lemon
1/4 cup lemon juice
1/2 cup chicken stock


Directions:

Cut chicken into serving-sized portions.

Heal oil and butter in a large frying pan. Add chicken pieces in single layer; cook cover over medium heat until browned. Turned chicken occasionally to prevent sticking.

Add garlic, rosemary, chilli and water. Cover pan, reduce heat to low and simmer for 40 minutes or until chicken is tender.

Remove chicken and keep warm. Scoop excess fat from the surface of the pan juice. Add lemon pee, lemon juice and chicken stock. Bring to boil; cook 3 minutes. Pour over chicken pieces to serve.


Serves 4


Source: Step-By-Step Italian Cooking

Greek Lemon Chicken

Ingredients:

2 1/2 lb whole chicken
2 tbsp kosher salt
1/4 cup olive oil
Juice from one lemon
5 cloves of garlic - peeled and minced
1 tsp chopped fresh oregano
3 tsp freshly ground black pepper
2 sprigs rosemary
1 lemon cut into 8 pieces


Directions:

In a bowl, combine garlic, salt, olive oil, lemon juice, oregano and ground pepper.

Rinsed chicken interior and exterior and pat dry.

Brush on all sides with garlic mixture. Place remaining ingredients in chicken cavity with a sprig of rosemary and closed the opening with toothpicks.

Tie legs together, cover and place in the refrigerator for 30 minutes.

Pre-heat oven to 425 degrees F.

Place chicken in the baking dish and roast in the oven for 50 minutes.

Strip needles from remaining rosemary sprig, chopped and sprinkle onto chicken 5 minutes before its done roasting.

To serve: Cut chicken into 4 pieces and garnish with lemon.



Source: Beyond Chicken

Barbecued Chicken Wings

Ingredients:

1 1/2 pounds chicken wings
1 tsp salt
1/4 cup lemon grass - chopped
8 garlic cloves - chopped
1/2 tsp white pepper
1/4 cup cilantro - chopped
1 tsp turmeric powder


Directions:

Combine all the marinade ingredients and marinate the chicken wings overnight.

Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown.

Serve with steamed sticky rice.



Source: Internet

Crispy Oriental Chicken Wings (Microwave)

Ingredients:

1 1/2 lbs chicken wings - disjointed
1 medium egg
1/2 cup soy sauce
2 tbsp garlic powder
1/4 tsp ginger powder
1 medium onion - finely diced
2 cups - finely crushed corn flakes


Directions:

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside.

On a wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion.

In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked.

Remove covering halfway through cooking. Use 13in x 9in baking dish.

Makes: 24 appetizers.


Source: 300 Chicken Recipes

Marinated Chicken Wings

Ingredients:

1/2 cup soy sauce
1/2 up honey
1 tsp garlic powder
1 tsp chili powder
2 lbs chicken wings with drum end cut at joint from wing, discard tips


Directions:

Mix ingredients together ad marinate cup-sup wings overnight.

Place wing parts in shallow baking pan and pour remaining liquid over them.

Bake for 1 hour at 325 degrees F, turning on the 1/2 hour.


Source: 300 Chicken Recipes

Oriental Chicken Wings

Ingredients:

6 chicken wings
1 garlic clove
1 scallion
1/4 cup soy sauce
2 tbsp honey
2 tbsp distilled white vinegar (original recipe using rice wine vinegar)
1/2 tsp grated ginger
1/2 tsp oriental sesame oil
Pinch of cayenne
1 tsp sesame seeds
1 tbsp chopped fresh coriander or parsley


Directions:

Remove wing tips and cut wings in half at the joint.

Mince garlic and scallion. Combine soy sauce, honey , vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat.

Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes.

Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander.

Makes 12 pieces


Source: 300 Chicken Recipes

Note: You can download free 300 Chicken Recipes Ebook from:
http://freebiestore4u.blogspot.com

Roasted Herb Chicken

Ingredients:

4 chicken breasts - on the bone with skin on

Herb Filling:
2 tbsp thick natural yogurt
1 clove garlic - crushed
1 tsp olive oil
2 tbsp chopped mint
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped oregano
2 tbsp finely chopped thyme
2 tbsp finely chopped dill
2 spring onions (green onion) finely chopped
salt and finely ground black pepper


Directions:

In a small bowl, combine together all the herb stuffing ingredients and mix well.

Using your finger tips, scoop up a quarter of the mixture and gently push under the skin to smooth the stuffing out. Attach skin with a toothpick to side of breast if needed. Repeat with the remaining pieces. Cover, and refrigerate for 1 1/2 hours.

Pre-heat the oven to 180 degrees C. Place the chicken on a roasting rack and cook in the oven for 15-20 minutes.

Remove to a chopping board. Remove bone carefully and cut into thick diagonal slices. Skim fat, from pan juices and pour over the chicken.


Serves 4 - 6

Chicken Masala

Ingredients:

1 whole chicken
2 med. yellow onions, chopped
4 cloves garlic, minced
2" piece of ginger, minced
2 tomatoes, chopped
1 tsp. yellow mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric
3" stick cinnamon
2 c. chicken stock
2 tbsp. curry powder
1 tsp. garam masala
1 tbs salt.


Directions:

Cut the chicken into pieces and brown in oil. Remove and add chopped onion.
Saute until tender.

Add garlic and ginger, make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to "pop".

Add the turmeric and curry powder and stir constantly to prevent any sticking. Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder).

Add the chopped tomatoes and stir until they form a sauce (3-4 minutes). Add the chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is cooked.

Stir in the garam masala garnish with chopped fresh celantro leavs and serve with white rice.


Source: http://resipimamaleza.blogspot.com

Chicken Kebabs With Yogurt and Lemon Sauce

Ingredients:

6 chicken thigh fillets - cubed
1 1/4 cups plain yogurt
2 cloves garlic - crushed
1 1/2 tsp paprika
1 1/2 tsp cumin seeds
60 ml lemon juice
2 tbsp chopped parsley
2 tsp chopped oregano
freshly ground pepper
24 wooden skewers


Directions:

Soak wooden skewers in cold water for 30 minutes.

In a bowl, combine the yogurt, garlic, paprika, cumin seeds, lemon juice, oregano and pepper.

Arrange chicken on wooden skewers and brush with half the mixture. Leave to marinate in refrigerator for 2-3 hours.

Heat oil on barbecue grill or in broiler pan, arrange chicken kebabs and cook 4-5 minutes each side.

Serve with remaining marinade mixture.


Source: Greek Creative Cooking

Chicken Curry With Potatoes

Ingredients:

Cooking oil
500 gm curry paste (curry powder mix with a little water)
1 litre coconut milk
1 kg potatoes - quartered
3 kg chicken - cleaned and cut into pieces

500 gm small onions - minced
300 gm garlic - minced
300 gm fresh ginger - minced
20 gm cinnamon stick
20 gm star anise
20 gm cardamon
10 gm cloves


Directions:

Heat oil in a wok, stir in the small onions, garlic and ginger until fragrant.

Add in the cinnamon stick, star anise, cardamon and cloves and cook for 2 minutes. Add in the curry paste, coconut milk and potatoes. Stir for a while.

Add in the chicken pieces and stir slowly. Add in salt to taste. Keep stirring slowly , lower the heat and let it cook slowly. Serve.


Source: Purple Chef Recipe Collection

Chicken in Hot Pepper Sauce

Ingredients:

460 - 680 lbs boned chicken meat
2 tbsp oil
1 tsp chopped garlic
1 red pepper - cut into thin strips
1 green pepper - cut into thin strips
1 tsp white vinegar
1 tbsp light soy sauce
1 tsp sugar
280 ml chicken stock
1 tbsp chili sauce
salt and pepper to taste


Directions:

Cut all the chicken meat into thin strips. Heat the oil in a wok and stir-fry the garlic, chicken and the green and red peppers.

Pour off any excess oil and deglaze the wok with the vinegar. Stir in the soy sauce, sugar and stock.

Gradually stir in the chili sauce, tasting after each addition. Season with a little salt and pepper to taste.

Cook until the sauce has reduced slightly. Serve piping hot.


Serves 4

Devil Chicken

Ingredients:

1 1/2 kg chicken - discard skin and cut into 15 pieces
1 tsp salt
3 tbsp vegetable oil
4 tbsp chili paste
3 medium size fresh chilies
15o gm shallots
10 gm garlic
25 gm candlenuts
5 stalks lemon grass
2.5 cm galangal
1tbsp mustard seeds
1 onion - cut into 6 portion
500 gm potatoes - quartered
2 cups water
salt to taste


Directions:

Marinate chicken with the blended ingredients. (chili paste, fresh chilies, shallots, garlic, candlenuts, lemon grass and galangal, grind together)

Heat oil in a wok, fry mustard seeds and add in chicken. Fry all ingredients until fragrant and well blended. Add in water, potatoes, onion and salt to taste.

When potatoes and chicken are cooked, remove and serve.


Serves 6


Source: Healthy Culinary Journey of Malaysia

Black Pepper Chicken Wings

Ingredients:

10-12 chicken wings
2 tsp black peppercorns
cloves garlic - sliced
3 cm ginger - skinned and sliced
4 tbsp soft brown sugar
2 tbsp lime juice
2 tsp salt


Directions:

Rinse chicken wings and pat day with paper towels. Trim off wing tips. Cut each wing at the joint.

Coarsely crush peppercorns in a mortar and pestle. Add garlic and ginger and pound until fine. Marinate chicken wings with this mixture, together with brown sugar, lime juice and salt.

Place wings in a clean plastic bag, secure bag and place in the fridge for 3 to 4 hours or overnight.

Lightly oil a shallow baking tray with 1-2 tsp oil. Lay chicken wings on it, in a single layer, without including too much marinade. Lightly drizzle some oil, about 2 tsp, over the wings.

Grill over high heat 190degrees C, for 5 to 6 minutes each side, or until cooked through and golden brown.

Serve hot.


Serves 5-8


Source: Internet

Turmeric Chicken

Ingredients:

4 big chicken pieces
2 stalks lemon grass
20 white peppercorns
2 pieces thumb-sized dried turmeric
3 fresh red chilies
1/2 tsp salt
1 small rice bowl cooking oil


Directions:

Pound lemon grass, peppercorns, chilies and turmeric finely.

Clean chicken, wash, drain and marinate with the pounded ingredients and salt for one hour.

Heat pan, add one small rice bowl of cooking oil. When oil is hot, put in the chicken pieces. Stir well.

Reduce heat to low. cover pan. Stir once in a while until chicken pieces are cooked.

dish out and serve.


Source : Internet

Stir-Fried Pandan Chicken

Ingredients:

6 chicken thighs - skinned
4 pandan leaves
3 coriander roots - washed and chopped
5 cloves garlic - crushed
1/2 tsp white pepper
2 tbsp chopped palm sugar (Gula Melaka or Thai palm sugar)
tbsp Thai sweet chili sauce
1 tbsp fish sauce
1 tbsp coconut milk
w tsp Worcestershire Sauce
1/4 tsp salt or to taste
3 tbsp oil


Directions:

Debone chicken thighs and cut meat into small chunks. Snip pandan leaves into 4 cm lengths and crush them lightly wit your hands.

Pound coriander roots and garlic to a paste with a pestle and mortar, then add all remaining ingredients except oil ad stir until sugar dissolves. (Alternately, blend everything in a mini-chopper until smooth.)

Mix paste with chicken and pandan leaves and let marinate, covered and refrigerated, for at least 4 hours.

Let chicken return to room temperature before cooking it. Heat oil in wok over high heat. When it begins to smoke, add chicken and stir-fry vigorously until cooked through and lightly browned. 4 - 5 minutes.

Serves hot with white rice.


Serves 2-4

Source: Internet

Braised Chicken Feet With Mushrooms

Ingredients:

20 chicken feets - claws cut off and chopped in half
cooking oil for deep-frying
2 shallots - peeled ad sliced
3 cloves garlic - peeled and minced
2 petals star anise
1 heaped tsp Sichuan peppercorns
6 dried Chinese mushrooms - soaked to soften

Seasoning:
1 tsp ground white pepper
1 tbsp light soy sauce
1 tsp dark soy sauce

Sauce:
375 ml fresh chicken stock
1tsp dark soy sauce
1 tsp light soy sauce
1 tsp salt
1 tsp sugar
1/2 tsp ground white pepper


Directions:

Marinate chicken feet with combined seasoning ingredients for at least one hour.

Heat wok with oil for deep-frying until hot. Put in chicken feet and cover wok to prevent oil from splattering. Deep-frying chicken feet for about 5 minutes or until golden brown. Drain and soak in cold water for 30 minutes. Drain.

Leave 2 tbsp of oil in wok and lightly brown shallots and garlic. Add star anise and Sichuan peppercorns and return chicken feet to wok. Toss briefly for 2 minutes.

Transfer mixture into an electronic crock pot and add combined sauce ingredients. Cook on high heat for one hour. Add mushrooms and continue to slow cook, stirring occasionally, for another hour or until chicken feet are tender and sauce thickens.

Serves hot.


Serves 4

Source: Internet

Chicken Salad

Ingredients:


1.3 kg chicken

Few black peppercorns and bay leaves

2 x 5ml spoons cumin seeds

Handful of almonds

2 x 15ml spoons whole milk natural yogurt

3 x 15 ml spoons mayonnaise

2 lemons, juiced and zested

1 cucumber - peeled and diced

20 gm pack of basil - torn

200 gm bag fresh 'n' ready continental four-leaf salad



Directions:

To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves, and bring to a gentle simmer.

Poach for around 40 minutes. If you can, leave it to cool in the liquid. Then take the chicken out of the pan, remove the skin and shred the meat.

Dry-fry the cumin and almonds in a hot pan, and leave to cool.

To make the dressing, mix the yogurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil.

Mix well and serve with the four-leaf salad.

Chef's tip: To cool the chicken quickly, leave at room temperature for 20 minutes, add a handful of ice and put in the fridge.


Serves 4


Jamie Oliver Sainsbury's Recipes

Barbecued Chicken

Ingredients:

3 tbsp vegetable oil
1 large onion - chopped
175 ml tomato ketchup
175 ml water
2 1/2 tbsp fresh lemon juice
1 1/2 tbsp grated horseradish
1 tbsp light brown sugar
1 tbsp french mustard
1.35 kg chicken pieces


Directions:

Preheat oven at 180degrees Celsius or gas mark 4.

Heat 1 tbsp of the oil in a saucepan. Add the onion and cook until softened, about 5 minutes. Stir in the ketchup, water, lemon juice, horseradish, brown and mustard and bring to the boil. Reduce the heat and simmer the sauce for 10 minutes, stirring occasionally.

Heat the remaining oil in a heavy frying pan. Add the chicken pieces and cook until brown on all sides. Drain the chicken pieces on kitchen paper. Transfer the chicken pieces to 11 x 9in baking dish and pour the sauce over the top.

Bake until the chicken is cooked and tender, about 1 1/4 hours, basting occasionally. Alternatively, barbecue over a medium heat for 40-50 minutes, turning once and brushing frequently with the sauce.


Serves 4

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