HOW TO MAKE CHICKEN MAKHANI

Chicken Makhani 

Ingredients

a)
4 -5 chicken breasts (skinned, cleaned, cubed)
1 tsp. chili (Lal Mirch) powder
1 tsp. lemon juice
1 tsp. butter
salt

b)
Marinade:

2 tbs. yogurt
1 tbs. ginger (Adrak) finely crushed or paste
1 tbs. crushed garlic (Lehsan)
1 tsp red chili (Lal Mirch) powder
1 tsp mustard oil (or ½ tsp crushed Rai)
1 tsp lemon juice
1 tsp garam masala
1 tsp. salt

c)
Makhani sauce:
½ tsp garam masala
2 tsp sugar
½ tsp chili (Lal Mirch) powder
400 g. tomato puree
1 tsp crushed ginger (Adrak)
1 tsp crushed garlic (Lehsan)
100 ml crème
1/2 tsp fenugreek (Methi) Leaves
500 grm. butter
2 green chilies
¼ tsp. salt

PROCEDURE:

a)
1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.

b)
1. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade Drain excess whey).
2. Mix chili powder, salt, Garlic (Lehsan), Ginger (Adrak), lemon, garam masala, and Rai.
3. Combine spices and yogurt.
4. Marinate chicken. Make sure to coat thoroughly, if short make more marinade. Chill chicken 3-4 hours.
5. Skew chicken. Cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked thoroughly and a bit toasted.
c)
1. Heat butter in med. sized pan. Add garam masala. Wait till crackles. Add Ginger (Adrak), Garlic (Lehsan), and 2 green chilies. Cook 2 min. adds tomato puree, chili powder, garam masala, salt, 1 cup water. Boil, reduce heat, simmer 10 min. add sugar & Fenugreek (Methi)) leaves

2. Add chicken. Simmer 5 min. add crème.
Serving: 5 persons

 ENJOY IT

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CHICKEN BREAD

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INGREDIENTS

• Ingredients for dough
  
  
• FLOUR
  16 ounces or 4 cups
• YEAST
  1 tbsp
• POWDER MILK
  2 tbsp
• SALT
  1tsp
• OIL
  4 tbsp
• EGGS
  1+1
• CASTOR SUGAR
  1tsp
• Ingredients for chicken filling
  
  
• CHICKEN BOIL AND SHREDDED
  1 1/2cup
• ONION CHOPPED
  1
• SALT.
  1tsp
• BLACK PEPPER
  1tsp
• CORIANDER LEAVES
  2 tbsp
• GREEN CHILIES CHOPPED
  4
• ALL SPICE
  1tsp
• FLOUR.
  2 tbsp
• BUTTER
  2 tbsp
• MILK
  1cup
• SESAME SEEDS
  as required

DIRECTIONS

Method for dough
In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with water, leave to rise for 1 hour.

Method for filling
Heat 2 tbsp  butter fry 1 chopped onion till soft add2 tbsp  flour with 1 tsp salt, 1 tsp black pepper, 1 tsp all spice, 1 cup milk, cook till thick, mix in 1 1/2 cup shredded chicken add 4 chopped green chilies and 2 tbsp coriander leaves, remove and cool filling now roll the dough to a rectangular shape, snipped the edges sides with scissor on knife, put filling in the centre and fold each side so they overlap each other the filling will show slightly, brush top with 1 beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes.

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SPICED CHICKEN SOUP

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Ingredients -
1 tablespoon Olive Oil 2 cups finely chopped Onions 2 tablespoons finely chopped, peeled Fresh Ginger 2 tablespoons minced Garlic 1 cup canned Diced Fire-Roasted Tomatoes 1 tablespoon Ground Coriander 1 tablespoon Ground Cumin 1/2 teaspoon Ground Cardamom 1/4 teaspoon Ground Cinnamon 4 cups Fat-Free Low-Sodium Chicken or Vegetable Broth 1 (12 ounces) Sweet Potato, peeled and cut into 1/2-inch dice (about 2 cups) 12 ounces Boneless, Skinless Chicken Breast, cut into 1/2-inch cubes Coarse Salt, to taste Fresh Ground Black Pepper, to taste 1/4 cup chopped Fresh Cilantro Leaves
Preparation:
1. Heat olive oil in stockpot over medium-low heat. 2. Add chopped onions to hot oil. Sauté onions until tender, about 7 minutes. 3. Stir in chopped ginger, and minced garlic. 4. Sauté additional minute. 5. Stir in fire-roasted tomatoes. Simmer 5 minutes. 6. Stir in ground coriander, ground cumin, ground cardamom, and ground cinnamon. 7. Cook 1 minute. 8. Stir in chicken broth. Bring to a gentle boil. 9. Stir in sweet potato. Simmer 5 minutes. 10. Stir in cubed chicken breast. Cook through about 5 minutes. 11. Season soup with salt and pepper. 12. Serve hot in individual soup bowls. 13. Garnish with chopped fresh cilantro.

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CHICKEN STRIPS

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INGREDIENTS

• CHICKEN BONELESS
  1/2 kg
• EGGS
  2
• CRUSHED BLACKPEPPER
  1 tsp
• MUSTARD POWDER
  1 tsp
• WHITE VINEGAR
  1 tbsp
• SOYA SAUCE
  1 tbsp
• CHICKEN POWDER
  1 tbsp
• CORN FLOUR
  2 tbsp
• OIL
  for frying
• BREAD CRUMBS
  as required
• SALT
  as required

DIRECTIONS

Cut the chicken into thin strips. To make the marinade mix together 1tsp crushed black pepper, 1 tbsp white vinegar, 1 tbsp Soya sauce, 1 tsp mustard powder, 1 tbsp chicken powder, 2 tbsp corn flour and salt as required.
Put the chicken strips in the prepared marinade .Then dip into the beaten eggs and dredge in breadcrumbs. Leave aside for 15 minutes.
Heat oil in a wok and deep fry the chicken strips until they turn golden brown.
Serve with tomato ketchup

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CRISPY FRIED CHICKEN

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INGREDIENTS

• CHICKEN(WITH SKIN)  

1

• EGGS  

4

• OIL  

for frying

• SALT  

as required

• For marination

• VINEGAR  

1cup

• RED CHILI POWDER  

1 tbsp

• GULZAR SPECIAL BROAST MASALA  

2 cups

• SALT.  

as required

DIRECTIONS

In a mixing bowl mix together the vinegar, red chili powder and salt. Cut the chicken carefully and marinate it with the above mixture for half an hour.
In  a  separate bowl beat the eggs. Dip the chicken pieces into the beaten egg sprinkle broast masala and deep fry.

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