Chicken Jal Frezi
Ingredients
½ kilo boneless chicken breasts
4 onions, sliced
4 tomatoes, peeled and diced
10 green chillies, finely chopped
1 inch ginger root finely chopped and crushed to a paste
6 cloves garlic, well chopped
1 handful of both mint and coriander leaves, fresh
2 tbsp fresh lemon juice
1 cup cooking oil
6 eggs
1 tbsp garam masala (see recipe)
1 tbsp cumin seeds
1 curry leaf
1 tbsp thyme
1 tsp turmeric
salt and pepper to taste.
Method
Put chicken breasts into a pan with 1and a half cups of water and boil them until only half a cup of water is left. Remove chicken from the water and allow to cool. Then shred the meat.
Cut the mint and coriander leaves into small pieces and mix half with the eggs and a pinch of salt. Reserve the rest until later.
Put half the sliced onions, ginger, garlic, tomatoes, spices, tomatoes and chillies along with salt and pepper into the remaining water and cook them over a medium heat, stirring until all the water has evaporated. Now add the oil to the pot and stir it into the mixture. Cook for a further 2-3 minutes. Add the shredded chicken and the remaining onions and cook on a low heat for 5 mins. Now put the egg mixture into the pot with the other ingredients and cook for 5-7 mins.
Remove from the heat and mix in the mint, coriander and lemon juice, cover it and leave to stand for 5mins.
Now it’s ready to serve. Try it with pitta, chapattis, naan or other breads.
Chicken Biryani
Ingredients
½ kilo chicken
½ kilo basmati rice
1 large onion, sliced
1 tomato, diced
4 green chillies, chopped
4 cloves garlic finely chopped
1 inch piece ginger root, chopped
1 tbsp garam masala
1 tbsp cumin seeds
1 curry leaf
1 tbsp thyme
1 handful of mint leaves
1 handful coriander leaves
1 cup cooking oil
salt and pepper to taste
Method
Clean the rice and wash in water. Put oil in a pan and fry onion until brown. Add ginger, garlic and curry leaf and cook for 1 min. Then add chicken, tomatoes, spices, salt, pepper and cook for 5 mins on a low heat. Add 3 large glasses of water and when it begins to boil, pour in the rice, mint and coriander, and stir slowly. Cook until the water is at the same level as the rice. Turn the heat down to its lowest setting, cover with a tight-fitting lid and leave it to cook for 10 mins.
Remove from the heat and allow the dish to stand for 5 mins. Now it is ready to serve.
You can serve it with natural yoghurt or Tzatziki (see recipe).
My Special Chicken
Ingredients
½ kilo chicken
2 onion, sliced
3 tomatoes, diced
4 cloves garlic finely chopped
1 inch piece ginger root finely chopped
4 green chillies, finely chopped
4 tbsps fresh lemon juice
½ handful of both mint and coriander leaves
1 tbsp garam masala
1 tsp chilli powder
1 tsp thyme
1 tsp turmeric
1 curry leaf
½ cup cooking oil
salt and pepper to taste
Method
Fry onions, garlic, ginger and the curry leaf in oil for 5 mins on a very low heat. Add chicken, tomatoes, green chillies, spices and salt and pepper. Cook for 30 mins. Add mint, coriander and lemon juice and cook for 2 mins. Remove from the heat and leave to stand for 5 mins.
Now it’s ready to serve with boiled rice, or breads of your choice and salad.
Chicken Korma
Ingredients
½ kilo boneless chicken, cut into pieces
1 large onion, chopped
1 tomato, diced
4 cloves garlic finely chopped
1 inch ginger root finely chopped
4 green chillies, finely chopped
1 tbsp garam masala
1 tsp dried oregano
1tsp turmeric
salt and pepper to taste
½ cup of cooking oil
1 cup coconut milk
Method
Mix all the spices together and cover the chicken pieces on all sides. Fry these in oil for 4-5 mins. Remove the chicken from the pan and put in the onion, ginger, garlic and curry leaf and fry for 3 mins. Add tomato, chillies, spices and seasoning, and cook for 3 mins. Add chicken and coconut milk and cook on a low heat for 20 mins.
Remove from the heat and add the herbs, stirring them into the dish, allow to stand for 5 mins, and it’s ready to serve.
Serve with boiled rice or your choice of breads, pitta, naan, chapattis etc.
Nutty Chicken
Ingredients
1 kilo boneless chicken pieces
2 onions, sliced
2 inch piece of ginger root, finely chopped
6 cloves garlic, finely chopped
4 green chillies, chopped
1 tbsp garam masala
1 tbsp turmeric
1 tbsp chilli powder
1 tsp black pepper
salt to taste
20 gr. pistachio nuts,
20 gr. almonds
20 gr. walnuts
1 tbsp desiccated coconut
1 cup cooking oil
1 handful chopped coriander leaves
Method
Fry the onion until it’s brown, add ginger and garlic and cook for 2 mins. Then add chicken, tomato, spices and seasoning, and cook on a low heat for 15 mins in its own juices.
Crush the nuts together and add them to the pan with ½ cup of water and cook for a further 5-7 mins. Add fresh coriander and chillies, stir into the dish, then remove the pan from the heat and leave to stand for 5 mins.
Serve with boiled rice.
Shahi Chicken
Ingredients
1 and a half kilos fresh chicken cut into quarters
2 inch piece of ginger root, finely chopped
6 cloves garlic, finely chopped
6 green chillies, very finely chopped
2 tomatoes, peeled and diced
½ handful mint leaves finely chopped
½ handful coriander leaves finely chopped
1 tbsp fresh lemon juice
1 tbsp mustard
1 tbsp white wine vinegar
1 tbsp black pepper
1 tbsp ground cumin
1 tsp dried oregano
50 gr grated cheese
2 eggs
2 tbsp cooking oil
salt to taste
Method
Score the chicken. Mix all ingredients, apart from eggs and cheese together and cover the chicken with the mixture, making sure to rub it well into the cuts you have made. Cover this and put in the fridge for 2 hours.
Mix the cheese and eggs together and after 2 hours remove the chicken and sprinkle the egg and cheese mixture over the top. Cover it and put on a very low heat and cook for 1 to 1 and a half hours.
You could cook it in the oven too if you put the chicken on a baking tray and sprinkle the egg and cheese mixture over it, and you could put some slices of tomato on top, then cook in a low oven for 1 to 1 and a half hours.
Serve with salad and your choice of bread
Honey and Lemon Chicken
Ingredients
1 chicken (about1½ kilos) with skin removed
½ cup honey
½ cup fresh lemon juice
½ cup cooking oil
1 inch ginger root, pounded to a paste
1 tbsp ground cumin
1 tbsp chilli powder
1 tbsp dried fenugreek leaves
1 tsp black pepper
salt to taste
Method
Score the chicken, making fairly deep cuts, although not going down to the bones.
Mix all other ingredients together and cover the chicken with this paste.
Put in the fridge for 2 hours.
Put in the oven at a low temperature and cook for 1½ - 2 hours.
Serve with French fries and salad.
Chicken in Tamarind and Tomato Sauce
Ingredients
½ kg boneless chicken cut into pieces
½ kg peeled, diced tomatoes
1 onion chopped
2 tbsps fresh lemon juice
2 tbsps sugar
20 gr. tamarind (dried and stoned)
4 green chillies, finely chopped
1 handful mint leaves
½ handful coriander leaves
1 tbsp garam masala
1 curry leaf
1 tsp turmeric
salt and black pepper to taste
½ cup cooking oil
Method
Mix the garam masala with the salt and pepper and rub over the meat. Put onion, tomatoes, sugar, tamarind and chillies into a pan with three glasses of water. Boil until one glass of water is left. Add the mint and coriander and stir.
Pour the oil into a frying pan and add the chicken and curry leaf and fry for 10-20 mins, or until cooked right through. Now put all this into the pan with the sauce. Cook for 2 mins over a low heat.
Remove from the heat, stir in the lemon juice and leave to stand for 5 mins.
Serve with naan, chapattis or pitta bread.
Simple Fried Chicken
Ingredients
6 chicken drumsticks
1 cup plain flour
2 eggs
1 inch ginger root finely chopped
4 cloves garlic finely chopped
½ handful mint leaves shredded finely
½ handful coriander leaves finely shredded
1 tsp garam masala
1 tsp ground cumin
2 tsps salt
1 tsp black pepper
oil for frying
Method
Put chicken drumsticks in a pan with half a glass of water, ginger, garlic, salt and cook over a medium heat until the water has gone.
Remove the drumsticks and leave until cool. Mix the coriander and mint in the eggs and whisk until blended.
Mix garam masala, cumin, salt and black pepper together.
One by one dip the drumsticks into the egg mixture and then coat them with the spice mixture, coating them evenly. Heat the oil in the frying pan and cook until the coating is crisp. This should only take 4-5 mins over a medium heat.
Serve with salad, French fries and our mint dip.
Chicken with Herb Yoghurt
Ingredients
½ kg boneless chicken breasts
250 gr. natural yoghurt
1 onion sliced
1 inch piece of ginger root finely chopped
2 cloves garlic finely chopped
1 handful fresh mint leaves shredded
1 handful fresh coriander leaves shredded
6 green chillies, finely chopped
1 tbsp garam masala
1 tbsp cumin seeds
1 tsp turmeric
salt and pepper to taste
½ cup cooking oil
Method
Mix green chillies and cumin seeds into the yoghurt with half a cup of water.
Mix the garam masala, turmeric, salt and pepper together, and then cover the chicken pieces with the mixture.
Pour the oil into a frying pan and fry the chicken for 2 mins, to seal it. Remove the chicken and fry the onion in the oil until it is brown. Add the ginger and garlic and cook for 2 mins.
Pour the yoghurt mixture into the pan and bring it to the boil over a low heat. When it is boiling, put the chicken pieces inside the mixture and cook for approx.15 mins.
Remove the pan from the heat and add the mint and coriander, stirring it well. Allow it to stand for 5 mins before serving.
Serve with plain boiled rice, salad, and naan, chapattis, pitta etc.
If you have any suggestions or advice, please let us know. We’re interested in your recipes too, and will post any really good ones on this blog accredited to you.
We think all these recipes are Treats and have a great Taste, so why not give them a try?
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