Chicken potato salad

Chicken potato salad


Ingredients:

1 kilo potatoes
1/2 kilo (or more) chicken meat, preferably breast part
3 pieces medium carrots
700 ml mayonnaise
1 medium can (around 800g) pineapple chunks, drained
1/2 cup pickle relish
1 cup cheddar cheese, diced
salt and pepper to taste
sugar beets, raisins (optional)

Method:

Boil chicken breast in water with some salt. Cool, then shred by hand. You can use the water as soup base with noodles (or tinola!), so don't throw it away.

Boil the potatoes and carrots in water for about 15 minutes. To see if the potatoes are cooked, pierce it with a fork. If you are able to pierce it with still a bit of resistance, then that's what we want. Overcooked potatoes will crumble easily in the mixing process. Cool the potatoes and carrots, skin, then dice.

In a salad bowl, combine the potatoes, carrots, chicken meat, pineapples, pickles, mayonnaise and lightly mix. Add salt and pepper to taste.

You may optionally add sugar beets which add colour to the salad. There's a canned variety that's already cooked so you just need to dice it up. I love sugar beets in salad. Raisins also add texture and sweetness to the salad.

Serve cold.

Tandoori Chicken

Tandoori Chicken

Ingredients:

8 no: Large Chicken pieces
11/4 cup: Yogurt
2 tbs: Lime Juice
½ quantity: Chopped Onion
3-4: Dried Red Chillies
2 tsp: Coriander Seeds
2 cloves: Crushed Garlic
1" piece: Grated Ginger
1-2: Clove
2 tsp: Garam Masala
2 tsp: Chilli powder
Salt to taste


Method:

1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
2. Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
3. Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
4. Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
5. Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
6. Keep pouring oil and masala over the chicken pieces in between.

Chicken Reshmi Kabab

Chicken Reshmi Kabab

Ingredients: (Oven temp: 375 F- 205 C)

2 cups: Chicken keema
1/2 tsp: Garlic paste
1/2 tsp: Ginger paste
1 tbsp: Vinegar
2 tbsp: Chopped fenugreek leaves or 2 tsp: dried
1 1/2 tsp: Salt
1/4 tsp: Powdered black pepper
1/4 tsp: Garam masala
2 tbsp Chopped coriander leaves
1 tsp: Finely chopped green chillies
Some oil for brushing

Method:

1. Cover and refrigerate the meat mixture to marinate for at least 2 hours.
2. About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
3. If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook.
   Brush them with oil and cook another 2 minutes.
4. Garnish with chaat masala, onions and the lemon and serve with a green chutney.

Chicken Tikka

Chicken Tikka

Ingredients (Serves: 2)

1 full: Chicken (large)
2 cups: Curd
1 cup: Onions(Grinded)
4-5 cloves: Garlic
1/2"piece: Ginger
2"piece: Raw papaya
1 tsp: Chilli powder
1tsp: Garam masala
2 tbs: Lemon juice
2-3 drops: Red colour
Ghee as required
Salt to taste

Method:

1. Clean the chicken. Remove the bones and slice it into small pieces.
2. Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
3. Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.

Chicken Hazaarvi

Chicken Hazaarvi

Ingredients (Serves: 2)

8 pieces: Chicken breasts (boneless)
2 tsp: Ginger paste
2 tsp: Garlic paste
½ cup: Cheese (grated)
4-5: Green chillies
¼ tsp: Mace powder
¼ tsp: Nutmeg powder
2 tsp: Chopped coriander leaves
1 tsp: White pepper powder
Salt to taste
1 Egg

Method:

1. First cut the chicken breasts into roughly two-inch cubes. Then apply paste of ginger, paste of garlic, white pepper powder and salt to the chicken breasts cubes.
2. Mix them properly and keep aside.
3. Next, mash cheese to make it smooth. After that add chopped green chillies, nutmeg powder, mace powder, corander leaves and salt.
4. Add egg and then mix it well and then add chicken to the mixture of cheese. Add fresh cream and mix delicately.
5. Keep this for 2 to 3 hours in refrigerator.
6. After 2 to 3 hours take out the chicken and put onto the skewers
7. Now cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured.
8. Apply a little butter for basting and cook for another 2 minutes till the chicken is completely cooked.
9. Serve this Chicken Hazarvi as a snack.

Chicken Curry

Chicken Curry

Ingredients:

1 full: Chicken (skinned and jointed)
1 1/4 cup : Tomatoes (skinned, deseeded and chopped)
3/4 cup: Onions (ground)
½ tsp: Kashmiri mirch
1 ½ tsp: Roasted, ground fennel seeds
1 tsp: Ginger powder
2-3: Cloves
2-3: Cardamoms (large)
2 tsp: Oil/ butter
350 ml: Water/ stock


Method:

1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
2. In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
3. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
4. Return chicken to the pan and simmer over a gentle flame until tender.
5. Strain the juices and serve with the chicken.

Chettinad Chicken

Chettinad Chicken

Ingredients:


1 kg: Chicken
1 1/2 cup: Onion
1 cup: Tomato
20 cloves: Garlic
1 big piece: Ginger
2 tsp: Pepper
2 tsp: Cumin seeds
2 tsp: Fennel (Jeera)
¼ cup: Coriander Powder
½ small cup: Chilli Powder
Cloves (lavangam) as required
Tamarind as required
Salt to taste
5 tsp: Oil

Method:

1. Mince garlic and ginger.
2. Powder pepper, cumin seeds and fennel together.
3. Fry the powders lightly and keep aside.
4. Season cloves in oil in a frying pan, add onion and tomato.
5. Sauté well adding minced garlic and ginger.
6. Add chicken with little turmeric powder and cook for 10 minutes.
7. Add chilli /coriander powders, salt and mix well.
8. Pour 4 cups of water and boil.
9. When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
10. When the gravy thickens to a paste, remove from fire.
11. Serve hot.
12. Wash the chicken and cut to pieces.

Butter Chicken

Butter Chicken


Ingredients:

700 gm: Raw chicken
½ kg: Curd
1 tsp: Ginger garlic paste
1 tsp: Red chilli powder
Salt to taste
100 gm: White butter
½ kg: Tomato (pureed)
½ tsp: Black cumin seeds
½ tsp: Sugar
1 tsp: Red chilli powder
Salt to taste
100 gm: Fresh cream
75 gm: White butter
4-5: Sliced green chillies
½ tsp: Crushed fenugreek leaves


Method:

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan.