CHICKEN WITH RED BEAN CASSEROLE

Assemble these supplies:

• 1 teaspoon oil
• 175 g (6 oz) boneless chicken thighs, cut into chunks
• 1 small onion, chopped
• 1 small garlic clove, peeled and crushed
• 1/4 teaspoon chilli powder
• 120 ml (4 fl oz) chicken stock
• 2 teaspoons tomato purée
• 1/2 teaspoon dried oregano
• salt
• freshly ground black pepper
• 1/2 x 213 g (71/2 oz) can red kidney beans

To garnish:

• sliced red pepper
• oregano sprig

Preparation time: 5 minutes
Cooking time: 30 minutes

Steps in preparation: 

1. Heat the oil in a pan, add the chicken, onion and garlic and cook until the chicken is lightly browned. Add the chilli powder to the pan and cook for 1 minute.
2. Add the stock, tomato purée, oregano and salt and pepper to the pan. Bring to the boil, cover the pan and simmer for 20 minutes, stirring occasionally.
3. Add the kidney beans to the pan, bring back to the boil and simmer for a further 5 minutes. Serve at once.

TANDOORI CHICKEN KEBABS RECIPE

Assemble these supplies:

• 1 x 175 g (6 oz) chicken breast fillet, skinned
• 3 tablespoons plain unsweetened yogurt
• 2 teaspoons lemon juice
• 2 teaspoons tandoori spice mix
• salt
• freshly ground black pepper
• 1 teaspoon oil

Preparation time: 5 minutes, plus marinating
Cooking time: 10 minutes

Steps in preparation: 

1. Cut the chicken breast into cubes. Mix together the yogurt, lemon juice, tandoori spices, salt and pepper.
2. Combine the chicken with the tandoori mixture. Cover and marinate for at least 2-3 hours in the refrigerator.
3. Thread the chicken on to a skewer and brush with oil.
4. Place the kebabs under a preheated grill and cook for 10 minutes, turning frequently.
5. Serve with yellow rice and mango chutney. Garnish with tomato, onion, orange, parsley and cucumber.

CHICKEN BREAST WITH MUSTARD

Assemble these supplies:

• 1 X 150 g (5 oz) boned chicken breast, skinned
• 2 teaspoons French mustard
• 1 egg (size 4), beaten
• 15 g ( 1/2 oz) fresh white breadcrumbs
• 15 g(1/2 oz ) pecan nuts, chopped
• oil, for frying
• 15 g( 1/2 oz ) flour
• 120 ml (4 fl oz) milk
• salt
• freshly ground black pepper

To garnish:

• pecan nuts
• flat-leaved parsley

Preparation time: 10 minutes, plus chilling
Cooking time: 20 minutes

Steps in preparation: 

1. Spread the chicken breast with 1 1/2 teaspoons of the mustard. Dip into the beaten egg.
2. Combine breadcrumbs and pecan nuts and coat chicken breast with this mixture. Chill for at least 30 minutes.
3. Heat the oil in a pan and fry the chicken for 5-7 minutes each side. Remove from the pan and keep warm.
4. Pour off and discard most of the oil, add the flour to the pan and cook for -1 minute. Add the milk, remaining mustard and salt and pepper to the pan. Bring to the boil and simmer for 2 minutes.
5. Strain the sauce and serve with the garnished chicken.

SPICED CHICKEN

 Assemble these supplies:

• 1 x 100 g (4 oz) boned chicken breast, skinned
• 2 teaspoons oil
• 1/2 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric
• Salt
• Freshly ground black pepper
• 85 ml (3 fl oz ) stock
• 75 g (3 oz ) piece cauliflower, cut into tiny florets
• 2 tablespoons mayonnaise
• 2 teaspoons mango chutney
• 1/2 small green pepper, cored, seeded and diced
• 1/2 small red pepper, cored, seeded and diced
• 25 g (1 oz) salted cashew nuts

Preparation time: 10 minutes
cooking time: 15 minutes

Steps in preparation:   

1. Cut the chicken into small cubes. Heat the oil in a pan and lightly fry the chicken. Add the curry powder, garam masala, turmeric, salt and pepper to the pan and cook for 2 minutes.
2. Add the stock to the pan and bring to the boil. Cover the pan and cook for about 10 minutes.
3. Transfer the chicken and juices to a bowl. Add the cauliflower, mix well and leave to go cold. El
4. When cold add the mayonnaise, mango chutney and most of the red and green pepper. Mix well.
5. Place the salad on a small oval serving dish or in a bowl. Arrange the cashew nuts along the centre of the chicken. Mix the remaining red and green peppers together and sprinkle them on each side of the cashew nuts.

The chicken and cauliflower can be prepared up to 1 day in advance, if covered and chilled.

CHICKEN PILAF

Assemble these supplies:

• 1 x 150 g (5 oz) boned chicken breast, skinned
• 15 g( 1/2 oz) butter
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and chopped
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 50 g (2 oz) Basmati rice, well washed
• 150 ml ( V4pint) chicken stock
• 2 teaspoons lemon juice
• 1/2 teaspoon dried mint
• salt
• freshly ground black pepper
• To garnish:
• slices of lemon
• sprigs of fresh mint

Preparation time: 10 minutes
Cooking time: 15 minutes

Steps in preparation:

1. Cut the chicken breast into strips. Melt the butter in a pan and fry the onion, garlic and chicken together until lightly browned.
2. Add the turmeric and cumin to the pan and cook for a further 3 minutes, stirring frequently.
3. Place the rice in the pan, then add the chicken stock, lemon juice, dried mint, salt and pepper. Bring to the boil, reduce the heat to low, cover the pan and cook for 10-12 minutes, or until the rice is tender and has absorbed all the liquid. Garnish the pilaff with the lemon slices and fresh mint, and serve.

CHICKEN STUFFING/POULET FARCE

RITZ® Crackers make this stuffing especially delicious.
1/2 cup chopped onion 1/2 cup chopped celery
6 tablespoons BLUE BONNET® Margarine
1 (8-ounce) package RITZ® Crackers,
crushed (about 1 quart)
1/2 cup PLANTERS® Walnuts, chopped
1/2 cup milk
1 egg; beaten
1/4 cup snipped fresh parsley
1 1/2 teaspoons poultry seasoning
1/8 teaspoon ground black pepper

In large skillet, over medium high heat, sauté onion and celery in BLUE BONNET Margarine until golden brown. Mix in remaining ingredients until well blended. Spoon into 1-quart casserole; bake at 350° F for 25 to 30 minutes. Makes about 3 cups.

Light Chicken Fettuccine Alfredo

Can't resist creamy dishes? With our version, you'll never have to. Here's our healthy and energy-boosting take on your pasta Favorited.

Serves 5 Prep Time 20 minutes
Cooking Time 10 minutes
Nutritional Info Per Serving
Calories: 375,
Fat: 7 grams,
Carbohydrates: 58 grams,
Protein: 30 grams

Assemble these supplies:

For the sour cream substitute

1/4 cup cottage cheese
1/4 cup nonfat milk
2 tablespoons white vinegar


2 boneless chicken breasts
1 tablespoon calamansi juice
salt and pepper to taste
1 1/4 cups broccoli florets
2 red bell peppers, cut into strips
300 grams whole-wheat fettuccine
1 clove garlic, minced
1 tablespoon canola oil
2 tablespoons chicken broth
1/2 cup Parmesan cheese, grated

Steps in preparation:

1 Make sour cream substitute: In a blender, combine cottage cheese and nonfat milk. Process until smooth. Add vinegar and set aside.
2 Season chicken with calamansi juice, salt, and pepper. Grill or pan-fry. Slice into strips. Set aside.
3 Blanch broccoli and red bell pepper.
4 Cook fettuccine in the same water according to package directions. Set aside 1 cup of pasta water.
5 Sauté minced garlic in canola oil. Add sour cream substitute and chicken broth. Toss in cooked pasta. Add pasta water to thin out sauce, if needed.
6 Add broccoli, pepper, and grated Parmesan cheese.
7 Top with chicken strips and serve.

MURGH DO PIAZA

MURG DO PIAZA A famous chicken dish that can be prepared in a jiffy

Ingredients
Chicken pieces 1 kg.
Onions, sliced 500 gms.
Garlic, sliced 50 gms.
Ginger, sliced 50 gms.
Red chili powder 1/2 tsp.
Turmeric powder 1/2 tsp.
Whole red chili 4 nos.
Garam Masala 10 gm.
Tomato puree 300 ml.
Coriander powder 15 gms.
Water 500 ml.
Ghee 150 gms.
Salt To taste

Instructions
1.Slice the onions, ginger and garlic and keep aside.
2.Heat ghee for 1 minute, then add tomato puree, turmeric powder, red chili powder, red chilies and
coriander powder, cover the dish and cook on high for 3 minutes.
3.Put the sliced onions, ginger, garlic and cook for 3 minutes on high.
4.Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes.
5.Stir well, add salt, garam masala and cook for 7 minutes, till done.

CHICKEN MAKHANI (BUTTER CHICKEN)

CHICKEN MAKHANI (BUTTER CHICKEN) A rich preparation of chicken marinated in a curd and spice mixture.

INGREDIENTS
Chicken 800 gms.
Kashmiri Red Chili Powder 1 tspLemon Juice 1 tbsp.
Salt To taste
Marination
Curd (Yogurt) 1 cup.
Ginger paste 2 tbsps.
Garlic paste 2.tbsps.
Garam Masala powder 1/2 tsp.
Kashmiri Red chili powder 1 tsp.
Lemon juice 2 tbsps.
Butter 2 tbsps.
Mustard oil 2 tsps.
Salt To taste
Makhani Sauce
Whole garam masala 1 tbsp.
Tomato puree 400 gms.
Sugar/Honey 2 tbsps.
Ginger paste 1 tbsp.
Garlic paste 1 tbsp.
Red chili powder 1 tbsp.
Garam masala powder ½ tsp.
Fresh cream 1cup.
Kasoori methi ½ tsp.
Chopped green chilies 1 tsp.
Butter 50 gms
Salt To taste

METHOD
1. Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
3. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
4. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
5. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done. Baste it with butter and cook for another 2
minutes. Remove and keep aside.
6. Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes.
7. Add tomato puree, red chilli powder, garammasala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.
8. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
9. Serve hot with naan or parantha.

KADHAI CHICKEN Traditional Cooked

KADHAI CHICKEN Chicken cooked in a traditional Kadhai. This dish is a good indicator of a cook's expertise!

INGREDIENTS
Whole Chicken 1 no.
Medium Tomatoes 8-10 nos.
Coriander leaves 2 tbsp.
Medium onions 2 nos.
Garlic paste 2 tbsp.
Ginger, finely chopped 2 tbsp.
Dry red chilies 6-8 nos.
Chopped green chilies 8 nos.
Red chili powder 1 tsp.
Whole Coriander (dhania) 1
tbsp.
Garam masala powder 1 tsp.
Coriander powder (dhania
powder) 1tsp.
Whole Garam masala 1 tsp.
Oil 2 tbsp.
Salt As per taste

Procedures
1. Skin and cut the chicken into pieces.
2. Take whole dhania, dry red chilies and pound together.
3. Slice the onions.
4. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies
mixture. Add onions. Fry till onions are golden brown.
5. Put in tomatoes, ginger, dhania powder and red chili powder.
6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame.
8. Serve hot.

SZECHWAN CHICKEN

SZECHWAN CHICKEN A tasty dish with a combination of fried chicken pieces and spring onions in spicy chicken stock.

INGREDIENTS
Chicken, medium size 1 no.
Oil For deep frying
For the Marinade
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Chili paste 1 tsp.
Soya sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Salt To taste
For the Sauce
Spicy chili oil or ordinary oil 3 tbsps.
Finely chopped ginger 1 tsp.
Finely chopped garlic 1 tbsp.
Dry red chilies cut into 4 pieces each 2 nos.
Sesame seeds(optional) 1/2 tsp.
Slanting pieces of spring onion 1/4 cup.
Chicken stock 1/2 cup
Tomato sauce 1/3 cup
Soya sauce 1 tbsp.
Chili sauce 1 tsp.
Vinegar 1 tbsp.
Sugar 1 tsp.
Black pepper 1/2 tsp.
Ajinomoto A pinch
Salt To taste
cornflour mixed with water 3/4 tbsp. & 1/4 cup
For the Garnish
Spring onions 4 long thin pieces
Spring onion tops 4 long thin pieces

PROCEDURES
1. Cut the chicken,retaining the bone, into small serving sized pieces.
2.Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
3.Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
4.Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
5.Add the ginger, garlic, red chilies, sesame seeds and spring onion andstir fry on a high flame for 1 minute.
6.Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
7.Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
8.Garnish with the spring onion and spring onion tops.

CHICKEN LOLLIPOP( Chicken wings coated with tasty batter and deep fried)

INGREDIENTS
Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.

METHOD
1.Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove
and cool.
3.Mix all ingredients thoroughly, except ollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
5.Serve hot with szechwan sauce.

PEPPER CHICKEN(poulet au poivre)

INGREDIENTS
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely
chopped
Salt to taste
Oil for frying

METHOD

1.Clean the chicken and cut into small pieces In a non-stick pan, heat the oil, add mustard
seeds and fennel seeds powder, and fry until seeds splutter.
2.Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.
3.Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.
4. Cover the pan and let the chicken cook well. Serve hot with chapathis or parathas.

CHILLY CHICKEN(Recettes de poulet CHILLY)

CHILLY CHICKEN The most popular Chicken preparation. Chicken in chili and Soya
sauce gravy.

INGREDIENTS
Chicken boneless 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry Salt
As per
taste

METHOD
1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1
tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir constantly.
7.Garnish with chopped spring onions and green chilies

GINGER CHICKEN (Chicken shreds with mushrooms )

GINGER CHICKEN Chicken shreds with mushrooms prepared in Soya - ginger sauce

INGREDIENTS
Cooked & shredded Chicken 500 gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste

METHOD

1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a
saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin
slices.
4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.
6. Add the mushrooms and cook till sauce thickens slightly.
7. Serve hot.

CHICKEN 65

INGREDIENTS
1 lb chicken
1/2 cup yogurt
A pinch of ajinomoto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying

METHOD
1.Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside.
2.Mix ajinomoto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours.
3.Deep fry the chicken pieces in oil and drain. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.

TANDOORI CHICKEN (Poulet Tandoori)

TANDOORI CHICKEN The most popular variation of grilled chicken in the Indian Cuisine!



INGREDIENTS
Chicken 1 No.
Lemon juice 3 tsp.
Red chili powder 2 tsp.
Curd (Yogurt) As per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder ½ tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste


METHOD

1. Skin the chicken and make diagonal incisions all over.
2. Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast again till done.
6 Serve hot with onion slices and lemon wedges.