Recipe Junction

Baked Chicken Salad Casserole

noreply@blogger.com (Ashutosh) — Tue, 14 Oct 2008 03:42:00 +0000

Ingredients

1 lb. – Cottage cheese (paneer) cut into large, thin rectangles
1 lb. – Cauliflower washed and cut into large florets
¾ cup – Mustard oil
¼ cup – Clarified butter (ghee)/ refined oil
1 Tbsp – Aniseed (saunf) powder
½ tsp – Dry Ginger (sonth) powder
½ tsp – Turmeric powder
2 Black Cardamoms
2 Green Cardamoms
2 Bay leaves (Tej Patta)
4 Cloves (Laung)
Salt to Taste

Publish Post

1 tsp – Black Cumin seeds (shahi jeera)

Preparation Method

Marinate chicken and celery in French dressing for 1 hour.
Combine chicken, celery, 1/2 cup grated cheese and almonds. Blend sour cream, mustard and salt. Pour over chicken and toss to blend.
Put into baking dish. Combine potato chips, remaining grated cheese and put on top of chicken mixture.
Bake for 30 minutes at 300 degrees F or until heated through.

Chicken Shakuti Goan Dish

noreply@blogger.com (Ashutosh) — Mon, 13 Oct 2008 17:21:00 +0000

Serves: 6-8

Ingredients

1 lb. each – 2 chickens, without skin, cut into ten pieces

For the spice paste:

10 – red chillies (lal mirchi), dry, soaked in hot water for ten minutes
1 Tbsp – Coriander seed (dhaniya) powder
1 1/2 Tsp – Cumin seed (jeera)
½ Tsp – Fenugreek seeds (methi dana)
10 - peppercorns (kali mirch), whole
3 Tsp – Poppy seeds (khus khus)
½ cup – Coconut (nariyal), finely grated
¾ cup – Onions (piyaz), sliced
1 tsp – Turmeric (haldi) powder
½ tsp – Cardamom (elaichi) powder
½ tsp – Clove (laung) powder
1/2tsp – Cinnamon(dalchini) powder

Other Ingredients

Salt to taste
½ cup – Clarified butter (ghee) / refine oil
2 ½ tsp – Garlic (lasan) paste
2 ½ tsp – Ginger (adrak) paste
½ cup- Lemon (nimbu) juice

Preparation Method

Dry roast each ingredient for the spice paste separately until brown. Blend to from a smooth paste, adding water if required.

Heat the clarified butter / oil in a heavy – bottomed pan; when hot, add the spice paste.

Fry , stirring, until the clarified butter / oil separares from the masala.

Add the chicken pices with the salt. Stir to mix well. Cook until the water has evaporated. Add the water and cook covered. Until the chicken becomes tender. Add the lemon juice and mix well. The gravy should be thick and dark in colour.

Indian Butter Chicken

noreply@blogger.com (Ashutosh) — Mon, 13 Oct 2008 04:44:00 +0000

Ingredients

150ml natural yoghurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes1
1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp cooking oil
2 medium onions,
sliced 2 tbsp fresh coriander, chopped
4 tbsp cream

Preparation Method

Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together (I prefer a mixie to blend) thoroughly.

Put the chicken into a large mixing bowl and pour over the yoghurt mixture.

Set aside. Melt together the butter and oil in a medium kadhai or frying pan. Add the onions and fry untill it turns golden brown. Add the chicken mixture and stir-fry for about 7-10 minutes.

Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the Indian butter chicken with the remaining chopped coriander to serve the chicken curry.