Deghi Roast

Ingredients
Chicken 1
Garlic Paste 1 tbsp
Yogurt (With Out Water) ½ cup
Red Chili Powder 1 tbsp
Turmeric Powder ½ tsp
Cumin Powder 1 tsp
All Spice Powder 1 tsp
Lemon Juice 2-3 tbsp
All Purpose Flour 1 tbsp
Yellow Food Color 1/3 tsp
Oil as required
Lahori salt or Salt to taste
Chaat Masala as required
Method
Take a 1 salim chicken and cuts off. Take a mixing bowl add 1 tbsp of ginger garlic paste , ½ cup yogurt , 1 tbsp of red chili powder , ½ tsp of tumeric powder , 1 tsp of cumin seeds, 1 tsp of all spice powder , 2-3 tbsp of lemin juice , 1 tbsp of all purpose flour , 1/3 tsp of yellow food colour , as required oil and add to taste salt make a paste and marinate the chicken for 1 hour. Now take a cooking pan add as required water heat the water. Now with the help of strainer or cloth steam the chicken. Now take it out in a preheated oven and bake it for 200 C take it out in a serving platter garnish with lemon slices and sprinkle the chat masala and serve it.

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Chicken in BBQ Sauce

Ingredients:
Chicken 1 kg
Mushrooms 250 gm
For the Sauce:
Onions 2
Garlic 30 cloves
Black pepper powder 2 tsp
Red chilli powder 1 tsp
Tomato puree 2 tbsp
Vinegar 2 tbsp
Dark corn syrup 1/2 cup
Orange juice 1/4 cup
Corn flour 2 tbsp
Red chilli sauce 2 tbsp
Soya sauce 2 tbsp
Worcestershire sauce 1 tsp
Brown sugar 2 tbsp
Method:
Heat oil and sauté the chicken and mushrooms. For the sauce, heat oil and fry the onion, till light brown. Stir together the brown sugar, corn syrup, corn flour and chilli powder, and then add to the onions. Add 1/2 cup of water and blend well. Add the rest of the ingredients, except for the orange juice. Simmer on a low flame for 30 minutes. Stir occasionally. Stir in the orange juice now and boil. Once the sauce reaches the desired consistency, pour it over the chicken and mushrooms, mix it well.

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Chicken Caffrel

Ingredients
Whole Chicken 1 kg
Salt As per taste
Ginger Garlic Paste 1 tbsp
Onion 2 medium
Cumin Seeds 1 tbsp
Coriander Seeds 1 tbsp
Whole hot spices 2 tbsp
Green Chili 4 – 6
Fresh Coriander 2 tbsp
Mint Leaves ½ bunch
Vinegar 2 – 3 tbsp
Dalda VTF Banaspati 4 tbsp
Directions
This dish can be made by big pieces of chicken as well.
Wash and make deep cuts in chicken and slice onion finely
Roast cumin & coriander on griddle, add hot spices in it and grind finely
Blend ginger garlic, green chili, fresh coriander and mint in a blender. Add fried onion, dry grounded spices and salt in it.
Marinate chicken with spice mixture and refrigerate
Heat Dalda VTF banaspati in a wok and fry chicken golden in it, when done from one side turn on the other side and make it golden from there as well
Check chicken, if not tender well, sprinkle little water on it and simmer on low heat
Lastly add vinegar and cook for 2 -3 minutes more.

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Chicken Nuggets by Zarnak Sidhwa

Ingredients:
Chicken boneless (cubed) 1/2 kg
Salt 1/2 tsp
Black pepper 1/2 tsp
Egg 1
Milk 1/4 cup
Lemon juice 1 tbsp
Ingredients for Batter
Flour 3 tbsp
Corn flour 2 tbsp
Baking powder 1 tbsp
Water 1/2 cup
Salt 1/2 tsp
Black pepper 1/2 tsp
Fries to serve
Method:
Marinate chicken with salt, black pepper, egg, milk and lemon juice. Make batter dip chicken in batter and deep fry till light golden and crisp. Serve with fries and ketchup.

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Hainanese chicken Rice Recipe

Ingredients
Chicken (With Bone)
Ginger
Salt
For Chili Sauce
Red Chili Paste
Finely Chopped Onion
Finely Chopped Ginger
Garlic
Lemon Juice
Oil
½ kg
1 inch piece
to taste
2-3 tbsp
1
1 tbsp
3-4 cloves
2 tbsp
1 tbsp
For Rice
Rice
Onion
Garlic
Soya Sauce
Worcester Sauce
Cucumber
Sesame Seeds Oil
Salt
300 grams
1
3-4 cloves
2 tbsp
2 tbsp
1
1 tbsp
to taste
Method
For chicken: take ½ kg of chicken and 1 inch piece of ginger boil it together when chicken its tender strain the chicken stock and discard the ginger and separate the chicken. For chili sauce: take a cooking pan add 1 tbsp of oil, heat the oil add 1 finely chopped onion , 1 tbsp of finely chopped ginger and 3-4 cloves of garlic and fry, then add 2-3 tbsp of red chili paste mix it well and fry. Now add 2 tbsp of lemon juice mix it and cook till the sauce is thicken and take it out and set aside. For rice: take a cooking pan add 1 tbsp of sesame seed oil, heat the oil add 1 chopped onion , 3-4 cloves of garlic and then add chicken and fry, then add 2 tbsp of soya sauce, 2 tbsp of Worcester sauce add as required salt mix it well. Now add 300 grams of rice add rest of the chicken stock cook until the rice is tender. When it’s done take it out in a serving platter and pour the chili sauce on the top of it. And garnish with 1 cucumber and serve it.

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Thai Red Chicken

Ingredients:

Chicken with bone 500 grams

Coconut milk 1 cup

Red Curry Paste 2-3 tbsp

Fish Sauce 2-3 tbsp

Mushroom 1 cup

Lemon Leaves 4-5

Garlic 5-6 cloves

Crushed Black Pepper ½ tsp

Finely Crushed Red Chili 2-3

Basil Leaves 10-12

Oil 3-4 tbsp

Salt to taste

Method:

First take a cooking pan add 3-4 tbsp of oil add 5-6 chopped garlic and 500 grams of chicken with bone when the chicken colour is changed add 2-3 tbsp of red curry paste, 2-3 tbsp of fish sauce, 4-5 lemon leaves, ½ tsp crushed black pepper,2-3 tbsp of red chili flakes, cook 4-5 minutes. At last 1 cup of coconut milk, 1 cup of water to make a gravy when the gravy is thicken, dish out on serving bowl , 2-3 chopped red chilies, 10-12 basil leaves garnish and serve it hot.

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Chinese Chicken Balls by Zubaida Tariq

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Chicken Tikka Pan Cake

Ingredients
Flour (maida) 1 ½ cup
Eggs 2
Salt to taste
Garlic Paste 1 tsp
Chicken Breast 1 piece
Crushed Red Chili 1 tsp
Vinegar 2 tbsp
Broth ½ cup
Dalda Cooking Oil as required
Directions
In a large bowl beat eggs with an electric beater, add flour bit by bit, pour in the broth and mix well. This mixture is ready for making the pan cake (add some water if required, be careful to not dilute it too much).
Wash the chicken and cut horizontal slits into it. Marinate it for a half hour with garlic, salt, red chilies and vinegar.
In a frying pan, heat the Dalda Cooking Oil over medium heat for a minute, add the chicken and turn it to high heat and fry till golden. Cover and simmer for 5 – 7 minutes.
Remove the pan from the stove and let it cool. Shred the chicken and add it to the pan cake mixture.
Heat a clean , dry frying pan with 1 tbsp of Dalda Cooking Oil over medium heat, reduce the heat once the oil has heated up and pour in half a cup of the pan cake batter and spread.
Cook the batter on both sides till golden in colour.

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Chicken Qeema Kulcha

Sponsored By www.Apnafoodtv.com

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Southern fried chicken

Ingredients

8 skinless chicken thighs
8 skinless chicken drumsticks
200ml milk
200g self-raising flour
large pinch each paprika, turmeric and cayenne pepper
6-8 tbsp groundnut oil
mustard slaw and paprika wedges, to serve (see recipes below)
Method

Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don’t do this too hard or you’ll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp – don’t overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
Bake for 30 mins until cooked – check one drumstick and one thigh with a skewer – cook for longer if you need to.

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Crispy Chicken Burger by Chef Gulzar

Ingredients
Chicken Breast 1
Eggs 2-3
Buns 3-4
White Flour ½ cup
Rice Flour 1 cup
Corn Flour 1 cup
Baking Powder 1/3 tsp
Garlic Powder 1 tsp
Red Chili Powder 1 tsp
Crushed Black Pepper 1 tbsp
White Pepper Powder 1 tbsp
Mustard Paste 2-3 tbsp
Chicken Powder 2 tbsp
White Vinegar 3 tbsp
Oil for fry
Ice Berg or Lettuce Leaves as required
Mayonnaise as required
Salt to taste
Method
Take 1 chicken breast and now take 1 plastic shopper spread some oil in it add the chicken breast piece and flatten with kitchen hammer. Now cut the thin slices and take a mixing bowl add 3 tbsp of white vinegar add to taste salt , 2 -3 tbsp of mustard paste, 1 tsp of red chili powder and 1 tsp of garlic powder mix it well and leave it for ½ an hour and marinate it. For dry mixture : Take 1 big air tight container add ½ cup of all purpose flour ,1 cup of rice flour, 1 cup corn flour, 2 tbsp of chicken powder ,1 tbsp of white pepper powder , 1/3 tsp of baking powder , 1 tsp of baking powder , 1 tsp of garlic powder and add to taste salt mix it well. For crispy chicken. Take 1 mixing bowl add 3 eggs beat it add marinate the chicken into a air tight container mix it well and add into beated eggs and repeat the process at laest twice. Take a fry pan shallow fry all the pieces. For sauce: take a mixing bowl add ½ cup of mayonaise , 1 tbsp of mustard paste, ,mix it well. For crunchy burger: take burger buns spread the mayo sauce and place the chicken piece now again add the sauce and place the ice berg and lettuce leave. At last close the burger with upper part of the bun and serve it.

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Chicken Harissa Recipe

Ingredients

Boneless Chicken

Wheat Oats

Rice

Green Gram

White Bengal Gram

Onion

Garlic

Crushed Black Pepper

Red Chili Powder

All Spice Powder

Turmeric Powder

Crushed Cumin Seeds

Yogurt

Chicken Stock

Oil

Salt


½ kg

150 grams

100 grams

50 grams

50 grams

2

3-4 cloves

1 tsp

1-1/2 tbsp

1 tsp

½ tsp

½ tsp

250 grams

as required

as required

to taste



Method

Take 150 grams of wheat oats, 50 grams of Green gram, 50 grams of white Bengal gram and 100 grams of rice, clean and wash it and soak it over night. Now boil them together and blend it. Take a cooking pan add as required oil, heat the oil add 2 onion and fry then add 3-4 garlic cloves and mix it well and fry add ½ kg of boneless chicken and roasted now add 250 grams of yogurt, 1 tsp of crushed black pepper, 1-1/2 tsp of red chili powder, 1 tsp of all spice powder, ½ tsp of turmeric powder, ½ tsp of crushed cumin seeds, and add to taste salt mix it well and roasted. Now add as required chicken stock mix it well until the qorma is ready. Now add soaked pulses, rice oats mix it well and blend it when the mixture is all together prepare baghar with onions and add it the harissa and take it out in a serving bowl serve it kabbabs and serve it.

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Chicken Fried Rice Recipe

Ingredients

Boiled Rice 3 cups
Boiled and Shredded Chicken 1 cup
Finely Chopped Capsicum 1 cup
Finely Chopped Small Cabbage 1 cup
Egg 1
Carrot 2
Chopped Spring Onion 1 cup (separated green And white)
Oil ½ cup
Chicken Stock ½ cup
Oyster Shire Sauce 1 tsp
White Vinegar 1 tsp
Salt 1 tbsp
Chinese Salt ½ tsp
Black Pepper ½ tsp
Soya Sauce 2 tbsp

Method
Take ½ cup of oil , heat the oil add 1 cup of spring onion ( white part) and fry on high flame then add 2 carrots, add 1 cup of boiled and shredded chicken add ½ tsp of Chinese salt , ½ tsp of black pepper and add1 tbsp of salt mix it well. Now add 3 cups of boiled rice, 2 tbsp of soya sauce add 1 tsp of oyster shire sauce. Take 1 egg beat on a separate bowl and fry cut into slices. Then add ½ cup of chicken stock, spring onion (green part), 1 finely chopped cabbage toasted well. At last steam for 2 minutes and take it out in serving platter and serve it.

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Golden Drumsticks by Tahir Chaudhary

Ingredients:
Chicken drumsticks 8
Chili powder 1 tbsp
Garam masala 1 tbsp
Turmeric powder ½ tsp
Ginger (Peeled, finely grated) 1 tbsp
Garlic cloves (Minced) 4
Yogurt ¼ cup
Lemon juice 1 tbsp
Oil ½ cup
Salt 1 tsp
Black pepper (Ground) A pinch

Method:
Make 2 or 3 slashes in each drumstick.
In a large bowl, toss the chicken with 2 tbsp of oil and season with salt and pepper.
Rub the spices and yogurt into the chicken.
Arrange the chicken on to racks, leaving 2 inches between the pieces.
Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.

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Spicy Chicken Shawarma Recipe

Ingredients:

Chicken (Boneless)

Garlic

Yogurt

Vinegar

Red Chili Paste

Lemon Juice

Oil

Salt

For Filling:

Chili Pickle

Cucumber Pickle

Cucumber

Onion

Tomato

Lettuce Leaves

Black /Green Olives

Olive Oil

Pita Bread


½ kg

3-4

½ cup

2 tbsp

2 tbsp

1 tbsp

as required

to taste



1 cup

½ cup

1

1

1

3-4

½ cup

2-3 tbsp

as required



Method:

Take a cooking pan add 500 grams of chicken pieces cut into slices. Take a cooking pan add as required oil add chicken slices and 3-4 garlic cloves and stir fry then add ½ cup of yogurt, 2 tbsp of lemon juice add as required salt, 2 tbsp of red chili paste mix it well and stir fry when the gravy is totally dry and take it out in a plate let it cool down. Now chicken is ready. Take 3-4 lettuce leaves finely chopped add into a bowl now add 1 chopped tomato, 1 chopped cucumber and add to the same bowl now add 2-3 tbsp of olive oil and then add 1 cup of chili pickle and ½ cup of cucumber pickle mix it well now salad is ready. For filling: Take pita bread and slightly toasted on a tawa pan now cut into the pocket add chicken filling, sauce , 1 cup green/ and black olives and salad. Now spicy shawarma is ready.

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Chicken makhani boti

Ingredients

Chicken 1 kg 16 pieces

Salt 1 ½ tsp

Whole coriander seeds roasted and crushed 1 tsp

Cumin seeds roasted and crushed 1 tbsp

Ginger garlic 2 tbsp

Allspice 1 tsp

Chili powder 1 tsp

Turmeric ½ tsp

Crushed red pepper 1 tsp

Lemon juice 3 tbsp

Yogurt ½ cup

Oil ¼ cup

Butter 4 ounces

Ginger julienne 2 tbsp

Green chilies 6 cut in strips

Method

Marinate chicken with all above for 3 hours. Heat oil in a wok, add marinated chicken, cook on low flame till done. Then add to it butter, ginger julienne, green chilies sliced, cook till chicken tender and dry.

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Chinese-Style Flavorful Salmon ( Chinese Chicken

Ingredients Nutrition

Servings 4 Units US

4 salmon fillets, with skin
fresh cilantro, for garnish
1⁄4 cup flour
1 teaspoon salt
2 tablespoons vegetable oil

Sauce

2 tablespoons soy sauce
1 1⁄2 tablespoons rice vinegar
1 1⁄2 teaspoons sugar
1 1⁄2 teaspoons sesame oil
2 sprigs green onions, finely chopped
1 inch fresh ginger, finely minced
1 garlic clove, finely minced

Directions

In a bowl, mix all the sauce ingredients.
Cut salmon into bite-size pieces and sprinkle with 1 tsp salt and let sit for 5 minutes. Remove any excess moisture from the fish by patting with paper towels. Lightly coat the fish with flour, shaking off excess flour.
Heat vegetable oil in a frying pan. Over medium heat, fry both sides of the fish for 2-3 mins on each side until the salmon skin becomes crispy.
Pour off excess oil from fryin.

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Chinese Chicken-Stuffed Bell Peppers

Ingredients

4 large sweet red peppers
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1⁄2 cup finely chopped carrot
1⁄4 cup thinly sliced green onion
1 cup finely chopped chicken, skin removed before cooking
1 cup cooked rice
1⁄2 cup frozen English peas, thawed
1 egg, beaten
4 1⁄2 teaspoons soy sauce
1⁄8 teaspoon salt

Directions

Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds.
Place peppers in boiling water, boil 5 minutes, drain, set aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.
Add garlic and gingerroot; stir fry 30 seconds.
Add carrots and green onions; stir fry 2 minutes more.
Remove from heat.
Add chicken and remaining ingredients, stirring well.
Spoon 3/4 cup mixture into each reserved pepper.
Top with reserved pepper slices.
Arrange peppers, cut side up, in a 10 x 6 x 2" baking dish.
Cover and bake 350 degrees for 30 minutes or until thoroughly heated.

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Lahori Red Chicken Karahi

Ingredients

Chicken (16 pieces) 1
Lemon 2
Green chilies chopped 4
Clarified butter 1 cup
Green coriander chopped 1 bunch
Tomato chopped ½ kg
Black pepper crushed 1 tsp
Roasted white cumin 1 tsp
Ginger garlic paste 1 tbsp
Red chili powder 1 tbsp
Karahai masala 1 tbsp
Ginger chopped 2 tbsp
Salt to taste

Method

First wash chicken and add in wok with 1 tbsp ginger garlic paste and salt to taste till water dries.

Then add ½ kg chopped tomato and 1 tbsp red chili powder and cook till tomato water dries.

Now add 1 tbsp karahai masala, 1 tsp black pepper crushed, 1 tsp roasted white cumin and 1 cup oil to cook a little.

In the end add 2 tbsp chopped ginger, 4 chopped green chilies, 1 chopped green coriander and 2 lemon juice to mix and serve hot.

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Chicken White Korma Recipe

Ingredients Of Chicken White Korma

1 kg chicken
1/2 kg yogurt
1/2 cup almond paste
1/2 cup cream
1tsp hot spices with nutmeg
1 tbsp white pepper powder
2 tbsp garlic ginger paste
2 sticks cinnamon
3 black cardamoms
8 green cardamoms
8 cloves
1 onion, make a paste
5 tbsp oil
Salt to taste

Method Of Chicken White Korma

Heat oil in a pan, add cloves, cinnamon, black and green cardamoms. Cook till they sizzle.
Add chicken in it and cook for 5 minutes or till it changes it color.
Add ginger garlic paste and onion paste. Cook till oil separates. Mix yogurt, white pepper, salt and hot spices with nutmeg in a bowl. Add this mixture in chicken and cook on low flame for 10-15 minutes.
Add cream and almond paste in it cook for another 3-4 minutes.
Garnish it with coriander leaves and serve it with naan.

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