After a long time!! Hope everyone enjoys it!! :) :)

Crispy Honey Chicken

Ingredients

chicken breast cut into cubes or slices

plain flour or bread crumbs

1 tbsp honey

salt acc to taste

chilli powder

pepper powder

soy sauce

1 onion cut in slices

1/3 ginger paste

1/4 garlic paste

oil

Method

In a bowl mix, egg and the spices. mix it well. Add the chicken pieces and get a good coating. 
Have bread crumbs or plain flour in another bowl. Take the chicken out of the egg mixture and coat with bread crumbs or plain flour.Heat oil in pan add chicken and let it  cook until golden brown. after the chicken is done keep it aside. In a pan heat oil and add the onion and let it fry till its soft, add the ginger and garlic paste n stir it till the smells come out. then add soy sauce in the pan stir it. Now add the chicken pieces and mix it very well. stir it so that the mixture is eventually coated. Lastly add honey into the chicken and stir it so the everything in the pan is cooked very well and is evenly coated.

Finally its ready you can serve it hot!!

Mughlai Chicken!!

Mughlai Chicken

INGREDIENTS

Chicken cut into pieces

Ginger 

4 garlic cloves

2tsp cumin powder

1 tsp corriander powder

1/2 tsp dried chilli flakes

1tsp garam masala

4 tbsp ground almonds

5 cardamom pods bruised

1 cinnamon stick 

2 bay leaves

 4 cloves

vegetable oil

2 onions finely chopped

1 cup yogurt

1/2 cup cream

1/2 sultanas

1 tbsp sugar

salt acc to taste

3/4 cup almond flakes toasted for garnish

METHOD

put the ginger garlic cumin corriander and chilli into a food processor nad blend to paste. Add the ground almonds and water and then blend again. keep it aside. Heat the oil in a large pan and add the chicken and cook them long enough to seal on both sides. after the chicken is done keep it aside. in that same pan add the spices and turn them in the oil. add the onion and cook them until softened and lightly browned. pour in the blended paste and cook everything evenly. Add the yogurt half a cup at the time of stirring it in to make a saucethen stir in the water, cream and sultanas. Put the browned chicken back into the pan along with the juices. Sprinkle over the garam masala, sugar and salt. Cover and cook on a medium heat for 20 mins or till the chicken is cooked evenly. Sprinkle the toasted flaked almonds and its ready to serve.

Saffron scented chicken pilaf

Ingredients

500 gms Chicken Breast (cut in cubes)

200 gms Yoghurt

1/2 Lemon juice

1/4 tsp Cinnamon powder

1 ltr Chicken Stock (optional), if not available, then water or vegetable stock can be used

15 gms Unsalted Butter

3 tbsp Oil

500 gms Basmati Rice

4 Cardamom pods; crushed

Zest and juice of 1 Lemon

50 gms of Cashew

50 gms of flaked Almonds

25 gms Pine Nuts

4 tbsp Pistachios (shelled; optional)

1 bunch fresh Parsley (chopped)

Method

Marinate the chicken pieces in yoghurt,lemon juice and cinnamon powder for about an hour. Soak the saffron threads in the chicken stock or water. Over medium heat, in a large pan, melt the butter along with 1 tbsp oil and add the rice, stirring it to coat until glossy. Pour in the chicken stock, add cardamom pods, lemon juice and zest and bring the pan to the boil. Then put the lid and turn the heat down. Let it cook for 10-15 mins, till the rice absorbs the liquid thoroughly.

In another pan, fry the marinated chicken till it cooks nicely.

After the rice is cooked well, turn off the heat. On another pan, over medium heat, toast all nuts except the pistachios, and then add to the pilaf. Stir the whole pilaf with the chicken, chopped parsley and toasted nuts, smoothly. Sprinkle the remaining chopped parsley and pistachios together. 

PEANUT BUTTER CHICKEN

INGREDIENTS

Chicken (without skin) 

Broccoli florets (optional)

Peanut butter (crunchy or creamy) 1 cup 

Garlic 1 tbsp chopped

Onion 1 chopped

Red pepper flakes 1-2 tsp

black pepper 1 tsp

soy sauce 1/4 cup

ginger garlic paste 1/2 tsp

METHOD

In a bowl mix the ingredients (peanut butter, garlic, onion red pepper flakes,black pepper, soy sauce,garlic paste) for the sauce. If the mixture is too dry then add little bit water.

Add oil to a pan or skillet over medium high heat and heat the oil for a min. Add the chicken and the broccoli florets. Let the chicken cook thoroughly both sides. Add the sauce and turn the heat down to medium low let the chicken cook and stir occasionally till the chicken is cooked. 

Taste sliced chicken.....the Thai style.....!!!

Chicken Rice Paper Roll

Ingredients

Rice Paper

Chicken Boiled (Sliced)

Rice Vermicelli Boiled (Optional)

Cucumber Thinly Sliced

Lettuce Leaves 4-6

2 Shredded Omelettes

Shredded Carrots

Mint and Basil Leaves (Optional)

Method

Immerse an individual sheet of rice paper in water and remove after a few seconds, and leave it on a towel for a minute to soften.

Place the rice paper on a plate and put lettuce on the centre of the rice paper.

Arrange the chicken, carrot, cucumber, vermicelli and shredded omelette on the lettuce leaves.

Fold on both sides of the rice paper.

Fold up one-third of the rice paper and continue to roll to enclose it.

Cut in half and serve it with any dip. 

For seafood lovers!! Chilli Garlic Prawn!

Chilli garlic prawn

Ingrediants

2 tbsp butter

3 garlic cloves sliced

2 red chillies

Medium prawns peeled

1 tomato desseded n chopped

1 tbsp chopped corriander

Method

Melt butter and oil in a pan. Add garilc n chilli. Cook stiring for 1 min. Add prawns n stir occasionally n till it turns pink. Dn stir in tomato n corriander till it cooked nicely. Garnish with corriander leaves.

Serve it with lemon wedges and bread.

Badami murg 

Ingredients

Chicken pieces with bone

2-3 cardamom

1 cinnamon stick

1 tsp cloves

1/2 grated nutmeg

1 finely chopped onion

6 garlic cloves finely chopped

1 tsp jeera powder

salt acc to taste

1 1/2 cup yogurt

1 cup peanut paste

1 cup saffron infused milk

vegetable oil

3 dried chillies

Method

In a pan fry the chicken till its tender.  Now heat a pan, add oil and put  the onions till they are light golden brown. Mix garlic, ginger and keep stirring. Add 2 teaspoons of the grounded spices and mix well.Add  jeera powder, salt (to taste) and toast the spices on high flame. Add water  and cook out the masala. Add the yogurt to this mix slowly while stirring. Then mix in the peanut paste and cook well it. Add the saffron infused milk and stir till gravy thickens.  Keep stirring.Put the chicken in the mixture and let it simmer itill is cooked evenly. Uncover the pan for the last ten minutes of cooking till the gravy has reduced and thickened.

Heat oil in a pan for the tadka and add green cardamom and kashmiri chilli. Add to the chicken before serving it.


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