Chicken 65 !!!!!

Added by femitha Muneer
Ingredients-
Chicken-boneless cut into small pieces-750 gm
corn flour-2tbsp
garlic chopped-2 tsp
ginger chopped-1 tsp
egg-1
chilli garlic sause-2 tabsp
green chillies-2-4
ajinomoto-a pinch
curry leaves-chopped
corriander leaves- chopped
cumin seeds- 1 tsp (small jeerakam)
cumin pwdr,pepper pwdr chilli pwdr salt-1/2 tsp each
red colour(optional)-2 drops
ginger galic paste-2 tsp
Take chicken pieces in a bowl add salt,ajinomoto,ginger garlic paste,pepper pwdr,corn flour,and mix...then add 1 egg....
Heat oil in a pan add chicken pieces and fry untill lightly golden brown..
to make the sause
Heat 2 tsp oil in a pan add cumin seeds (small jeerakam),then add chopped galic n chopped ginger,then add chopped chillies,curry leaves,little pepper pwdr,cumin pwdr (1/2 tsp)chilli pwdr,and salt...finally add chilli-galic sause n red colour...cook for few minuts.add little water (not too much) then add fried chicken to this sause...mix well n garnish with corriander leaves and serve...Its a spicy dish..Chicken 65 is ready

Chicken korma

chicken pieces-6-8 (about 500gm)
half tsp whole cumin seeds
1 cinnamon stick
2 cardamom pods
1 medium onion, chopped finely
half tsp garlic paste
1 tsp ginger paste
1/2 Cup yoghurt
1/2 cup coconut milk
2 tbsp oil
1 green chilli
2 tbsp coriander leaves, chopped
1 tsp cornflour
salt to taste
juice of half lemon

Marinate the chicken in the following spices and set aside for a few hours..
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli flakes
half tsp cumin powder
quarter tsp garlic paste
1 tbsp oil
Add oil in your pan, followed by the whole spices (cumin, cardamom, cinnamon). Let them splutter then add the chopped onions and fry until slightly golden, then add the ginger and garlic pastes. Fry for a minute, then add the chicken and increase the heat to medium high. Fry for about 5 mins until chicken turns white, then slowly add the yoghurt and the coconut milk. Stir well and lower the heat to low, cover the pan and let these simmer for 10mins,and then mix the 1 tsp of cornflour with a bit of water and add it to the dish. This will help thicken the gravy slightly. Add the slit green chilli. Continue to simmer for another 10-15 mins. Once the chicken is nice and tender, turn off the heat, then add the chopped coriander, salt and lemon juice..serve hot with chappathis or ghee rice.

Chicken Pulao

Chicken- 1 (900 gm)- cut into 8-10 pieces.
Basmati rice- 3 cups- washed and soaked for 1/2 n hour.
cumin seeds-1 tsp
whole pepper-1/2 tsp
cinnamon- 2 small pieces
cloves-2
cardamom-2

Onions-3 chopped
potatoes-3 cut into small cubes
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp freshly ground roasted cumin powder
2 tbsp butter
3 tbsp oil
1/2 tsp garlic paste
chopped coriander

Put the chicken pieces with 1 tsp ginger, 1 tsp garlic, 1 tsp salt, 1 tsp black pepper powder and 4 1/2 cups of water. Simmer on low heat for 15 minutes. Drain out the chicken and reserve the chicken stock for the pulao.

Take a pan and put it on your stove,Turn on the heat and once the pan is hot, add the oil and butter. Then add the spices(. Cumin, cardamon, cinnamon, pepper, cloves.)Once they splutter in the oil, add chopped onions. Fry them until they are transluscent, stirring with a spoon. Then add the potatoes followed by the turmeric and coriander powder.fry for a few minutes, then add the garlic paste and a bit of chopped coriander.Add the boiled chicken now. Stir together for a few minutes, then add the stock/soup/and some salt. Once the water starts boiling, add drained rice .Let this cook on high heat for 2-3 minutes then reduce the heat to medium and keep cooking it ,Once you find there is very little water left in the rice, reduce the heat to the lowest for 10 t0 15 mints.serve hot with picklle and raita.

Mutton liver fry

1-Mutton liver-1\2kg( cleaned and washed, then cut into cubes)
2-Onion finely chopped-1 (large)
3-Green chilly-2
4-Lemon juice-1 lemon
5-Ginger paste-1 tbsp
6-Garlic paste-1 tbsp
7- Salt
8-Turmeric pwd-1\4 tsp
9-Pepper pwd-1 tsp
10-Chilly pwd-1 tsp heaped
11-Garam masala-1\4 tsp
12-Coriander leaves
13-Curry leaves
14-Oil-6 tbsp
15-Garam masala(again)-1\4 tsp

In a bowl mix 2-11 ingr (add little curry leaves also) thoroughly.
Add mutton liver to this & mix well n cover and let marinate for 1 hour.

In a thick bottomed kadai, heat oil & add marinated liver.
Cook on low flame.
When it's done & liver is well coated with masala & it gets dried, add coriander leaves, garam masala(1\4tsp), curry leaves mix well & remove from flame.
Serve with ghee rice & dal curry.

Chicken Sandwitch

Chicken Sandwitch
Added by Femitha Muneer

for the dough
11/2 cup -flour
1/2 tsp -baking pwdr
3 tbsp oil
1 tsp sugar
1 tsp yeast
1/2 cup water
salt
1 tbsp-yoghurt
1 tbsp milk powder

filling
1 chicken breast-boiled (boil with chilli pwdr+salt+little turmeric)
1 tomato
coloured peppers in cubes or any vegetable
1 onion
1 tsp oil
1/2 tsp pepper pwdr
mix all dough ingredients except flour,baking pwdr and salt.mix all these well then add flour ,baking pwdr and salt
knead well(add flour if needed)
then put in a bowl cover let it rise in warm place about 1 hour.
take balls and roll out like chappatis not too thin then cook over heated non stick grill pan (if u dont have nonstick grill pan u can use nonstick pan) on both sides..

heat oil add onion,then vegtables,then stir for few minuts add chicken cut in to very small pieces,then salt pepper pwdr..and finally tomato cubes..
remove from heat let cool add 1 tbsp mayyo and 1 tbsp tomato ketchup.
Fill the dough after cut in halves...enjoy..servings-10 -12 chicken sandwiches(half)