QUEEN VICTORIA
Age: 124
7814 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Honey Garlic Chicken Recipe:
--Ingredients-- 1 (3 lb.) Chicken (cut into pieces) or 3 lbs. of Chicken Wings 1 medium Onion (finely chopped) 6 cloves of Garlic (Lasan) (minced) 1 tsp. of Salt 1 tsp. of Black Peppers (Kaali Mirch) 1 tsp. of Red Chilli Powder (Pisi Lal Mirch) 1 cup of Vinegar (Sirka) Another 1/2 cup of Vinegar (Sirka) 2/3 cup of Honey (Shehed) 1 small can of Frozen Orange Juice (from concentrate) 2 tbsp. of Butter
--Directions-- 1) Place chicken in medium size bowl, add 1 cup of vinegar and marinade for atleast 1 hour at room temperature.
2) Meanwhile, melt the butter in a small frying pan and add the onion and garlic, and saute until tender for about 3 minutes. Transfer the onion and garlic to a medium sized saucepan. Place the pan over medium heat, stir in the orange juice, honey and 1/2 cup of vinegar and bring it to a boil. Reduce the heat and simmer stirring occasionally for 10 minutes. Remove from heat and refrigerate to allow the sauce to cool and thicken.
3) Remove the chicken from the vinegar marinade and reserve the marinade. Sprinkle both sides of the chicken with salt, black pepper and red chilli powder.
4) Light a grill. Place the chicken on the grill, skin side up and cook it over medium direct heat for 20 minutes turning and basting frequently with honey, garlic and salt.
QUEEN VICTORIA
Age: 124
7814 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken & Pasta Recipe:
--Ingredients-- 8 oz. of Rigatoni Pasta (uncooked) 2 Chicken Breast Halves (skinless & boneless) (cubed) 1 Mango (peeled, seeded and chopped) 1 Onion (sliced & separated into rings) 1 Green Bell Pepper (Hari Shimla Mirch) (cut into thin strips) 3 cloves of Garlic (Lasan) (minced) 1 tsp. of Fresh Ginger (Adrak) (minced) 4 sprigs of Fresh Parsley (for garnish) 1 tbsp. of Parmesan Cheese (grated) Salt (to taste) Black Peppers (to taste) 1 cup of Heavy Cream 1 tbsp. of Olive Oil (divided)
--Directions-- Chicken & Pasta 1) Bring a large pot of lightly salted water to a boil. Add the rigatoni pasta, and cook for 8 minutes, or until almost done, and drain.
2) Heat 1/2 of the olive oil in a large skillet over medium heat. Place the chicken in the skillet, and cook for 10 minutes, or until the juices run clear. Remove from heat, and set aside.
3) Heat the remaining olive oil in the skillet, and cook the onion and green pepper until it is tender. Mix in the garlic, ginger, and mango, and continue to cook and stir for 5 minutes, or until the mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
4) Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir for 2 minutes, until the ingredients are well blended and the pasta is al dente. Mix in the parmesan cheese . Garnish with parsley to serve.
QUEEN VICTORIA
Age: 124
7814 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Jalfrezi Recipe:
--Ingredients-- 1 1/2 lbs. of Chicken Thighs (boneless & skinless) (cut in half) 1 Onion (grated) 1 (14.5 oz.) can of Tomatoes (peeled & diced) 2 cloves of Garlic (Lasan) (chopped) 2 tbsp. of Fresh Ginger Root (Adrak) (grated) 1/2 cup of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped) 3 tsp. of Turmeric Powder (Haldi) 1 tsp. of Red Chilli Powder (Pisi Lal Mirch) 3 tsp. of Ground Cumin (Pisa Zeera) 3 tsp. of Ground Coriander (Pisa Dhania) Salt (to taste) 2 tbsp. of Clarified Butter (Ghee) 2 tbsp. of Vegetable Oil
--Directions-- 1) Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
2) Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
3) Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
QUEEN VICTORIA
Age: 124
7814 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken with Egg Recipe:
--Ingredients-- 1 Whole Chicken (cut in pieces) 2 Eggs ¼ cup of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) ½ tsp. of Cumin Seeds (Zeera) 1 tsp. of Black Peppers (Kaali Mirch) Salt (to taste) 1 tbsp. of Garlic Paste (Pisa Lasan) 1 tbsp. of Ginger Paste (Pisi Adrak) 5 tbsp. of Vegetable Oil
--Directions-- Chicken With Egg 1) Clean and wash chicken well and set aside. In a pot or pan heat oil and add cumin seeds. Stir then add ginger paste and garlic paste and sauté for 5 minutes. Then add the chicken pieces, salt and ¼ cup of water. Cook on low flame until the chicken is tender and cooked.
2) When the chicken is well done sprinkle black pepper powder and mix. Then beat 2 eggs and add to the chicken and stir until the egg is cooked well. Then add the coriander/cilantro leaves and serve.
QUEEN VICTORIA
Age: 124
7814 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chicken Makhani Recipe:
--Ingredients-- 400 grams / 14 oz. of Chicken Thighs or Breast (skinless & boneless) 1 Onion (thinly sliced) 2 tsp. of Garlic (Lasan) (crushed) 2 tsp. of Ginger (Adrak) (crushed) 1/2 cup of Almonds (Baadaam) (grounded) 225 gram (8 oz.) can of Tomatoes With Juice (whole peeled) 1/4 tsp. of Cinnamon 1/2 tsp. of Turmeric Powder (Haldi) 1-2 tsp. of Red Chilli Powder (Pisi Lal Mirch) 1 tbsp. of Corriander Powder (Pisa Dhania) 1 tbsp. of Tomato Paste 1/2 cup of Plain Yogurt 2-3 tbsp. of Butter
--Directions-- Chicken Makhani 1) Trim and cut the chicken into small cubes, cover and set aside. With a clean knife and board slice the onions into thin wedges (lyonnaise).
2) Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric powder, red chilli powder and coriander powder, and sauté over medium heat. The spices are fried first to release their maximum flavor and this really enhances the dish.
3) Add the cubed chicken and sauté by stirring constantly until the chicken has turned white. Pour in the almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yogurt and heat through.
QUEEN VICTORIA
Age: 124
7814 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Butter Chicken Recipe:
--Ingredients-- 400 grams (14 oz.) of Chicken Thighs or Breast (skinless & boneless) 1/4 to 1/2 cup of Almonds (Baadaam) (grounded) 1 Onion 2 tsp. of Garlic (Lasan) (crushed) 2 tsp. of Ginger (Adrak) (crushed) 1/4 tsp. of Cinnamon 1/2 tsp. of Turmeric Powder (Haldi) (grounded) 1-2 tsp. of Red Chilli Powder (Pisi Lal Mirch) 1 tbsp. of Coriander Powder (Pisa Dhania) 225 gram (8 oz.) can of Whole Peeled Tomatoes With Juice 1 tbsp. of Tomatoe Paste 1/2 cup of Plain Yogurt 2-3 tbsp. of Butter
--Directions-- Butter Chicken Note: With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat.
1) Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise).
2) Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli powder and coriander powder, and sauté over medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish.
3) Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the grounded almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yogurt and heat through
