Delicious Chicken Recipes

Delicious Chicken Recipes

Chicken Karahi

Ingredients
½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic paste
½ tsp. ginger garlic paste

Method. Remove skin of tomatoes. In a pot add chicken, Garlic , Ginger  and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black pepper corn, stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons

 

Chicken Dall

Ingredients

½ kg. mutton or chicken
1½ tsp. salt (according to taste)
1¼ tsp turmeric (Haldi) powder
1/2 tsp chili (Lal Mirch) powder
1 medium onion chopped
1 cup Dal Chana presoaked
¼ tsp. ginger (Adrak) paste
¼ tsp. garam masala
3 tbs. oil

Method. Fry the onion in oil till it starts to turn brown. Add the spices and meat and let the water dry.
Add the presoaked Dal and 2 glasses of
water. Cover and leave on low heat to tenderize.
When both meat and Dal have softened add Ginger (Adrak) and gram masala.
Baghar /Tarka: Fry a few slices of onion in a little oil and when brown add along with hot oil to the dish.
Garnish with fresh Coriander (Dhaniya) leaves and chopped green chili.
Serve with lemon.

TIP: If cooking chicken boil the Dal beforehand because chicken does not take that long to tenderize whereas the Dal takes a longer time.
Serving: 5 to 6 persons

 

Chicken Jalfraizi

Ingredients

1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil

Method. Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt. Take a few tea spoons of oil from this chicken into a separate frying pan. Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

Chicken Shaslick

Ingredients
1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Method.  Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white. (15 minutes). Dice the tomatoes if you’re using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well. Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons

 

Chicken Tandori

Ingredients

1 whole chicken

1 tsp. garlic (Lehsan)

1 tsp. ginger (Adrak)

1 pinch of orange food color or

1 tsp Kashmiri chili (Lal Mirch) powder

1 tsp chili (Lal Mirch) powder

½ tsp salt

3-4 tbs. lemon juice

2 tbs. oil

2 tbs. yogurt

Method. Mix together all the ingredients and coat the chicken with it. Leave to marinate for 3-4 hours. Bake in oven at 400F till done. Serve with Raita, salad and naan.

Serving: 2 to 3 persons

Chicken Tikka Recipe

Ingredients

1 kg. chicken
1½ tsp. ginger (Adrak) paste
1½ tsp. garlic (Lehsan) paste
bunch fresh Coriander (Dhaniya) leaves
3-4 green chilies
1 medium onion
1 tsp garam masala
4-5 whole dried red chilies
½ salt (according to taste)
6 tbs. yogurt OR 3 tbs. lemon juice

Method.  Mix all the spices together. Put in a blender and make a paste.
Make 4-5 deep cuts on each side of the chicken pieces. This will help it cook better on the inside as well as giving it a better flavour.
Coat the pieces with the paste and leave to marinate for a few hours preferably overnight in fridge.
Then BBQ or bake in oven.
If baking in the oven use an aluminum tray covered with foil for the first 20 minutes at 375o F.
Uncover, turn the chicken over, and cover it up again. Bake for an additional 10-15 minutes. By this time the chicken should be cooked.
Increase the temp to 4500F , uncover and bake until the top is dry and the cuts that you made have ‘opened up’.
Turn over and when it looks done – it’s done!
Serve with salad and naan
Serving: 2 to 3 persons

Chicken Tikka Chatpata

Ingredients

2 chickens breasts (skinless) 4 pcs.
1 tsp ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
1 tsp salt
1 tbs. chili (Lal Mirch) powder
½ cup Lime juice
¼ cup water
3 tbs. oil
½ tsp. garam masala

Method. Mix all the ingredients together except for the chicken to make the marinade.  With a sharp knife make 4-5 deep cuts in the chicken breast width wise. Marinate the chicken in the mixture overnight. Before you cook the chicken, sprinkle ¼ tsp. of red chili powder evenly over each piece. Grill it on a BBQ or broil it in an oven for 35 minutes.
Serve with fresh lime.
Serving: 3 to 4 persons

Chicken-Yogurt

Ingredients

1 Kg. chicken
6-7 tbs. yogurt
2 tsp ginger (Adrak) paste
2 tsp garlic (Lehsan) paste
½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
½ tsp. garam masala powder
2-3 tbs. oil
2 lemon

Method. Mix all the spices together, coat the chicken pieces and leave to marinate for a few hours (3-4 at least). Heat oil in pot. Add chicken and cook on high heat to dry water. IT CAN ALSO BE BAKED IN AN OVEN AT 400*F
Serve with salad and naan.
Serving: 2 to 3 persons

 

 

Chicken Curry-1 Ingredients ½ kg chicken 100 ml onion paste 50 ml. yogurt 1 tsp. coriander (Dhaniya) powder 3 to 4 tsp salt (to taste) ¼ tsp. turmeric (Haldi) powder 1 tsp chili (Lal Mirch) powder 1 tsp. garlic (Lehsan) paste 1 tsp. ginger (Adrak) paste 100 ml. oil 1 to 1½ tsp. salt (as per taste) 100 ml. tomato – ground 1-2 green chilies -chopped 1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds, 2 green cardamom (Chhoti Ilaichi) seeds, 1 small stick cinnamon (Dalchini) 10 black pepper (Kali Mirch) 6-8 cloves (Laung) ¼ tsp. cumin seeds (Zeera) Garnish 2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped) Method.  Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt. Mix and fry briefly and then add the chicken. Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency). Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala. Serve with naan or boiled rice. Serving: 3 to 4 persons.

 

 

Chicken Korma

Ingredients

– 3\4 cup oil
– 2 medium onions, thinly sliced
– 1 cup (200g.) plain yogurt
– 2 bay leaves
– 7-8 cloves
– 1 tsp. black pepper
– 6-7 green cardamoms
– 1\2 tsp. black cumin
– 1tbsp. garlic paste
– 1 tbsp. fresh ginger paste
– 3 tsp. ground coriander
– 1tsp. garam masala
– 1 tsp. chilli powder
– 1 1\2 tsp. salt
– 1 kg chickens,or mutton, cut into pieces
Method.

Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt and keep aside.
2. Reheat the oil over medium heat, add bay leaves cloves, black pepper, green cardamom, black cumin and fry for 1 minute. Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. (add little water if the mixture sticks to the bottom of the pan.) Add meat and fry for another 5 minutes. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25 – 30 minutes or until the meat is almost tender.
3. Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the mixture. Repeat until all the yogurt has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water if you want thin gravy, otherwise add 1\2 cup of water. Bring to a boil and remove from heat.
4. Sprinkle with coriander and serve hot with Nan.

Murgh Choolay

(White chick pea with chicken )

Ingredients

2 1\2 cups chick peas, soaked overnight and drained
– 1 chicken, skinned and cut into 8 pieces
– 1litre water
– 1\2 tsp. bicarbonate of soda
– 1 medium onion, skinned and finely chopped
– 1\2 cup oil
– 1 tbsp. ginger paste
– 1 tbsp. garlic paste
– 1\2 level tsp. turmeric
– 1 tbsp coriander powder
– 1 tsp. salt
– 1 tsp. chili powder (to taste)
– 1 tsp. garam masala
– 2 tbs. fresh chopped coriander
– 2 green chilies chopped

Method.

1. Put the chick peas in a large heavy-based saucepan, add water and the bicarbonate of soda and bring to the boil. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. Follow the manufacturer’s instructions for timing.) Once the chick peas have become tender keep them in the boiled water, as that is also used.
2. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for a few minutes until the mixture turns to a golden color.
3. Add chili powder, turmeric, salt, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
4. Add chicken and stirring frequently, fry to a golden color or all the moisture has evaporated.
5. Pour just enough water to cover the chicken, cover the pan, reduce the heat and allow to cook for 15 to 20 minutes or until the chicken is tender.
6. Add the boiled chick peas and 1 cup of water from the chick peas. Carefully mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavour.
7 . sprinkle gram masala, coriander leave and green chilies.
7. Serve with Nan, Roti or plain boiled rice.

 

Murgh With Black Papper(Kali Mirachi)

Ingredients

– 1- medium Chicken
– 1 tsp-fresh Ginger paste
– 1 tsp-fresh Garlic paste
– 2 tsp-coarsely ground black pepper corns
– 1 tsp-white pepper powder
– 3 tbsp-oil
– 1/2 cup-water
– 2 tbsp-lemon juice
– 3-green chillies-slit lenghtwise
– salt to taste

Method.

1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.

2. Rub the paste on the chicken pieces. Leave aside for one hour.

3. Heat oil in kadhai and add the chicken pieces

4. Stir fry for 10-15 minutes.

5. Lower the heat and add the green chillies and water.

6. Simmer until chicken is tender.

7. Add lemon juice and serve hot.

 

 

Shahi Chicken

Ingredients

• -1/2cUnsaltedcashewnuts
  -3tbspVegetableoil
  -1mdOnion,finelychopped
  -1 tsp. Garam masala, {after a commercial mix, or a homemade blend (grind together 5 cloves, 5 cardamom pods, 1 cinnamon stick, 1 bay leaf, pinch of mace until powdery)
  -1tspCrushedgarlic
  -1tspCrushedginger
  -1/4tspRedchilipowderor-cayennepepper
  -1/4tsp.Corrienderpowder(opt)
  -1/4tspTurmericpowder
  -1lbBoneless,skinlesschickenbreasts,cutinto1″strips
  -1/2-cnCrushedtomatoes
  -1/4-cHeavycream
  -1/4-cGoldenraisins
  -1/2 tsp. Cardamom powder

Method.

1.  Place cashew nuts in small bowl and cover with hot water. Soak 30 minutes and drain most of the water. Blend nuts in blender until they form a somewhat smooth paste that retains some texture. Heat oil in a saucepan or wok and sauté the onions until golden brown. “Splutter fry” 1/2 teaspoon of the garam masala powder, and reserve the remainder to garnish the finished dish. Quickly add garlic, ginger, red chili powder, coriander powder and turmeric powder to the pan. Add the chicken and mix well until the meat is sealed with the spices, about 2 minutes.

2.  Mix in tomatoes and simmer until the chicken is cooked. Then add the cashew paste and cream. Bring to a boil. If needed, correct the consistency of the dish by adding water. You want a smooth, slightly thick sauce. Raise heat and “fimmer” dish until the oil floats on top. Add raisins. Garnish with remaining garam masala and cardamom powder.

Chicken Handi
Chicken cooked in earthenware pot

Ingredients

– 2 cups paya Yakhni
– 1 kg. chicken, cut into pieces
-1 cup ghee or oil
– 2 medium onions
– 1/2 tsp. black cumin
– 8-10 clove
– 1 tsp. whole black paper
– 8-10 green cardamoms
– 3 tbsp. garlic ginger paste
– 1\2 tsp. turmeric powder
– 2 tsp. coriander powder
– 1-1\2 red chilly powder
– 11\2 cups yogurt (dahi)
– 1 tsp. salt
– 1\4 cup flour dissolved in 1-cup cold water
– 2 tbsp. coriander leaves
– 2 green chilies, chopped
– 1 inch piece ginger, cut into thin strips for garnishing
– dough paste (Atte ki laip) for  sealing handi
For Paya Yakhni
– 2 lamb’s legs
– 1tsp. ginger paste
– 1 tsp. garlic paste
– 1 inch piece cinnamon stick
– 3 cloves
– 8 cups of water
Method.

1. Heat oil or ghee in a handi (earthenware pot) and fry onions to a golden color, remove onions with a slotted spoon and add cloves, cumin, cardamoms and black paper to the oil and fry for few seconds.
2. Add chicken, turmeric, coriander, garlic, ginger. Stirring frequently fry the meat for about 5-8 minutes.
3. Meanwhile put onions and yogurt in a blender or food processor and grind to a smooth.
4. Add onion mixture, chilli powder and salt. Fry for 5 more minutes. (Add 4 tablespoons of water if the mixture sticks to the bottom of the pan.
4.Add paya yakhni, and bring to a boil. While stirring frequently pour the flour mixture in a thin stream.
5. Add 3 cups of water, cover with a tight fitting lid and seal with dough paste (Atte ki laip).
6. Cook over low heat for about 20 minutes.
7. When ghee float on top, sprinkle garam masala. Garnish with coriander leaves, green chili and ginger.
Serve with Nan or chapati.
Make Paya Yakhni:
Place all the ingredients in a heavy based sauce pan and bring to boil and simmer for 30- 40 minutes over low heat until 2 cups of gravy is left. Discard the paya and reserve the stock. (the process of can be speeded up in the pressure cooker.)

Ginger Chicken

Ingredients

– 1\2 cup oil
– 1 small onion, thinly sliced
– 1 tbsp. garlic paste
– 1 tbsp. ginger paste
– 1 kg boneless chicken breast, cut into small cubes
– 1 1\2 tsp. chilli powder
– 1\4 tsp. turmeric
– 1 1\2 tsp. salt
– 1 tsp. coriander powder
– 3 medium tomatoes, chopped
– 3 tbsp. yogurt, whisked
– 1 tbsp. lemon juice
– 3 tbsp. ginger, cut into matchstick
– 1 tsp. chatt masala
– 1 tsp. garam masala
– 3 tbsp. fresh coriander leaves. chopped
– 2-4 green chillies, thinly sliced

Method.

1. Heat oil in a heavy based saucepan over medium heat. Add the onions and sauté until soft, about 2 minutes.
2.  Add ginger and garlic, sauté about 2 minutes. Stirring constantly. (add little water if the mixture sticks to the bottom of the pan).
3. Add chicken and fry until the water from chicken is evaporated, about 5 minutes.
4. Add chili powder, turmeric, salt and coriander powder. Fry 1 minute, then add tomatoes and Stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.
5. Add yogurt and fry for few more minutes, stirring constantly, about 4 minutes. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
6. Add lemon juice, ginger sticks, chatt masala  garam masala, coriander leave and green chilies. Stir once, cover and cook for 3 minutes over low heat.
7. Serve with Nan, Roti or plain boiled rice.

 

 

 

 

Garlic Chicken

Ingredients:

3	tablespoon garlic, finely chopped
2	pounds Chicken wings
2	cups flour
1	tablespoon Pepper-Vegetable oil
2	tablespoon sugar
1/2	cup chicken broth
2	tablespoon salt

Method.
1. Heat a large skillet with 2″ of vegetable oil until hot.
2. Shake wings in all-purpose flour and fry until golden brown and crisp on both sides. Remove wings, drain on paper towels. When all wings are done, remove all but 2-tbsp oil, leaving the browned bits on the bottom of the skillet. Add 3-tbsp finely chopped garlic to the oil and cook until soft, but not brown. Add 3 tablespoons sugar and scrape up the brown bits remaining. Add ?-cup chicken broth, stir and reduce the sauce by 1/3. It will become a bit thicker.
3. Adjust seasoning with salt and pepper.

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Chicken with Chillis
Ingredients:

375	grams chicken breast fillets
4-5	– green chilies
4	– onions spring
1	medium Onions
6	– whole red chilies
1	teaspoon corn flour
3	tablespoon soy sauce
1\2	teaspoon ajinomotto
1\2	teaspoon salt
1\2	teaspoon black pepper
1\2	teaspoon white pepper
200	ml chicken stock (freshly made)
1\4	cup oil

Method.
1. Cut the chicken into 1 inch cubes. Mix together in a bowl 1 tablespoon Soya sauce, 1\4 teaspoon white pepper, and 1\4 teaspoon. Chinese salt. Marinate the chicken in this for about 30 minutes.
2. Cut the spring onions into 1 inch length. Cut the white onions into cubes. Wash the chilies, core them, and cut the flesh lengthwise into thin strips
3. Mix the corn flour with a little stock to make a paste. Add 2 tablespoons of Soya sauce, 1/2 teaspoon black pepper, 1 teaspoon of vinegar, 1\2 teaspoon of table salt, and 1\2 teaspoon of Chinese salt to the stock and bring to boil. Mix the corn flour paste in the boiling stock in a thin stream, stirring all the time to make the thin sauce. Keep it hot.
4. Heat the oil in a wok and fry the chicken for 4 to 5 minutes or until the chicken is almost tender. Remove the chicken from the oil and keep aside.
5. Heat 2 tablespoons of oil and fry the onions, spring onions, and green chilli for 2 minutes over fierce heat, stirring all the time. Add chicken pieces and fry for a further minute.
6. Add the prepared sauce to the chicken mixture and stir it over high heat and then remove from the heat.
7. Serve with fried rice or noodles.

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

 

Murughi ka Churgha(Chicken)

Ingredients:

1	whole chickens, skinned
4	tablespoons lemon juice
1	teaspoon garlic paste
1	teaspoon ginger paste
1	teaspoon cumin (zeera powder)
1	teaspoon garam masala
1	teaspoon chili powder
1	teaspoon curry powder
1	teaspoon salt
–	– oil for deep frying
1	teaspoon chat masala

Method.
1. Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions. Cover and leave to marinate for about an hour.
2. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste.
3. Rub the marinade over the chicken. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.
4. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium.
5. fry the chicken carefully in hot oil, turning many times to ensure even browning. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.
6. Sprinkle with chat masala.
7.Decorate with lemon wedges and onion rings.
Serve with Nan, Poodinay Ki Chutney and Raita.

This recipe serves 4 people.
Preparation Time: 20 minutes.
Cooking Time: 25 minutes.

Chicken Drumsticks

Ingredients:

8-10	– chicken drumsticks
2	tablespoons lemon juice
1 1\2	teaspoons salt
1\2	cup corn flakes, finely chopped
2	tablespoons Sesame seeds
1\2	cup bread crumbs, plain dried
1\2	teaspoon black pepper, freshly ground
1	teaspoon garlic powder
1	teaspoon red chili powder
1	large egg, lightly beaten
4	tablespoons milk
3	tablespoons butter, melted

Method.
1. Put the drumsticks in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the drumsticks. Cover and marinate for at least 3 to 4 hours.
2. Beat the egg and milk in a bowl. Combine the bread crumbs, corn flakes, sesame seeds, pepper, chili powder, garlic powder and remaining salt in a plastic bag.
3. Dip the drumsticks in the egg mixture, then shake in the bag to coat.
4. Preheat the oven to 450 degrees. Grease a baking sheet.
5. Arrange the coated drumsticks on a greased baking sheet and drizzle with the melted butter.
6. Bake for 25 to 30 minutes.
7. Serve immediately.

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Chicken Haleem
Ingredients:

1	cup chana dal, plit black chick pea
1\4	cup masoor dal
1\4	cup dal moong (freen lentils)
1\4	cup daal maash, urd dal
1\4	cup oats
2	cups whole wheat grain
2	tablespoons rice, basmati
2	large onions skinned and thinly sliced
1	large chicken in pieces
2	teaspoons garlic paste
2	teaspoons ginger paste
2	teaspoons chili powder
1\4	teaspoon turmeric powder (haldi)
2	teaspoons salt
1	inch piece ginger, cut into matchstick
1\4	cup coriander leaves, chopped
3-4	– green chilies, thinly sliced
1	cup oil

Method.
1. Wash and soak dals and grains several hours or overnight. Drain the wheat and put it in a heavy saucepan with 6 cups of water. Bring to a fast boil, and then reduce heat to low, simmer gently for about 45 minutes or more until very tender and mushy. Add more water if necessary.
2. Meanwhile drain the dals and place in a heavy saucepan with rice and oats. Add 4-5 cups of water and boil over medium-low heat for 30 minutes or until tender and mushy.
3. Heat oil in a large heavy-based saucepan. Add onion and stirring frequently, fry for about 10 minutes or until golden brown color. Remove fried onions with a slotted spoon. Crush the 3\4 onions with a rolling pin or with clean hands and reserve 1\4 for garnish.
4. Reserve 1\4 cup oil and reheat remaining oil; add chicken pieces with ginger and garlic. Stirring frequently fry for 5 minutes and then add crushed onion, chili powder, turmeric powder, coriander powder, salt and 1 cup water. Bring to a boil, cover the saucepan and cook on medium-low heat, for 20 minutes or until meat is very tender and soft, stirring occasionally.
5. Place the chicken pieces on a cutting board, remove the bones and chop the meat finely. Put the meat back into the saucepan, add lentils and wheat and stir well to mix the ingredients.
6. Returns the saucepan to heat, stirring constantly bring the mixture to boil over medium heat. Reduce heat to low and with a wooden soup spoon (Doi) stir the mixture vigorously to blend the lentil and meat very well, about 20 minutes. (Be careful not to splash yourself with hot mixture.) While stirring mash the mixture with the back of the wooden spoon against the sides of the pan. Add more water if the haleem is very thick. Season the haleem to taste with salt. Haleem is ready when meat and lentil are well combined and the mixture is mushy.
7. Transfer haleem into serving dish garnished with ginger, coriander leaves, green chilies and reserved oil and onions.

This recipe serves 10 people.
Preparation Time: 20 minutes.
Cooking Time: 120 minutes.

Chicken Nuggets

Ingredients:
4 whole chicken breasts, skinned and boned
1/2 cup unseasoned fine bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon thyme (or 1/4 tsp. powdered thyme)
1 teaspoon basil
1/2 cup butter, melted

Method.

1. Cut chicken into bite-size pieces.
2. Mix dry ingredients.
3. Dip chicken into butter, then into crumb mixture.
4. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes.

Serving Size: 8-10

Baked Chicken

Ingredients:
1/2 cup ketchup
1/2 cup mayonnaise
3 tbsp. minced onion
Bread crumbs or crushed corn flakes
2 to 2 1/2 cut up chicken

Method.

Mix first three ingredients and dip chicken. Coat the chicken with bread crumbs or flakes.

Bake on greased pan or roll lined pan. Bake at 375F degrees for 40 to 45 minutes.

Lemon Chicken

Ingredients:
MARINADE
1 cup fruity white wine
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon lemon peel, freshly grated
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 cloves garlic, crushed

6 whole lg. chicken breasts, boned and skinned
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 teaspoons prepared mustard
1 cup milk
2 egg yolks
Freshly grated peel of 1 lemon
1 teaspoon fresh lemon juice
1 teaspoon dried dill weed
1/4 cup fresh parsley, minced
1 cup sour cream
1/4 cup butter, melted
1/2 cup feta cheese, crumbled
1 lb. angel hair pasta, cooked al dente and kept warm
1/2 cup muenster cheese, shredded

Method.

1. In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic Ziploc bags, and cover with marinade. Refrigerate for up to 12 hours.
   Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside.
2. In saucepan, melt 2 tablespoons butter; blend in flour and salt to create a roux. Add mustard and slowly add milk, stirring constantly until thick and smooth.
3. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a gentle boil.
4. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream. Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well.
5. Place in greased 9″ x 13″ casserole and top with sliced chicken, remaining sauce and cheese. Broil until cheese is golden. Serves 6 to 8.