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Bone less chicken with rice

For the marinade

1. Oliv ola 2 tsp

2. Plain yogurt 1 cup

3. Lime juice 2 tsp

4. Garam masala 2 tsp

5. Fresh ginger root, minced 1 tsp

6. Salt 1 tsp

7. Skinless chicken breasts 4 boneless, cut into 1 1/2-inch cubes

For the masala sauce

1. Red onion, roughly chopped 1 medium

2. Cloves garlic 2, peeled

3. Piece peeled ginger root 1 1-inch, roughly chopped

4. Clarified butter or ghee 2 tsp

5. Garam masala 3 tsp

6. Whole red chili 1, crushed slightly with the back of a knife (optional)

7. Large ripe tomatoes 2, deseeded and finely chopped

8. Heavy cream 1 cup

9. Salt to taste

1. Mix all marinade ingredients and pour over chicken in a large bowl. Cover with plastic wrap
and refrigerate for at least two hours, preferably overnight.
2. Cook chicken in a large pan over high heat until nearly cooked through, then transfer to a
plate and set aside. You'll want the chicken to finish cooking in the sauce. Discard the remainder of
the marinade.

3. Combine onion, garlic and ginger in a blender until smooth. Heat the clarified butter in a
medium saucepan, then pour in onion mixture. Cook on medium heat for 10 minutes, stirring
frequently. If you want yours on the spicier side, throw in a whole red chili.

4. Add garam masala and tomatoes, lower heat slightly and cook until tomatoes cook down into
the sauce, about 15 minutes.

5. Add chicken, and cook for another 15 minutes.

6. Add heavy cream, remove from heat, fish out the whole chili, taste for salt and allow to stand
and thicken for 5-10 minutes.

7. Serve with basmati rice, chopped cilantro, yogurt and lime wedges. Cook off excess liquid
over high heat. Serve with rice

Dhakka Chicken

NGREDIENTS:

Chicken 1 kg

Salt as per taste

Garlic Paste 2 tbsp

Ginger 2 inch piece

Onion 2 medium sized

Red Chilli Powder 1 tbsp

Crush Red Chilli 1 tbsp

Whole Corriander Seeds 1 tbsp

Cumin Seeds 1 tbsp

Fresh Dill 1 tbsp

Tomatoes 5 6 medium
Flour 2 tbsp

Yogurt 1/2 cup

Egg 1

Big Green Chilli 3 - 4

Mezan Cooking Oil 2/4 cup

Method

Finely slice the onions, cut tomatoes into thick slices and chop ginger.

Beat egg in a bowl and add yogurt & garlic paste to it.

Marinate chicken pieces with this mixture & refrigerate for 10 15 minutes.

Mix flour, salt & red chilli and spread it out in a platter.

Roll chicken pieces in the flour mixture & again refrigerate for 10 15 minutes.

Heat Mezan Cooking Oil in a wok and fry chicken pieces in it on medium heat.

After taking out the chicken pieces from the wok, add ginger, grounded corriander, cumin &
crush red chilli in the same wok & stir slightly. Then add onion & tomatoes to it, cover & cook on low
heat.

When tomatoes get tender, stir well & add fried chicken to it. Add green chilli & let it simmer
on low heat.

Stir well when oil separates, sprinkle chopped dill & remove from heat.

Chicken Tikka with spiced Rice

skinless chicken breast

150g pot low-fat natural yogurt

50g tikka paste


100g/4oz cucumber, diced

1 tbsp roughly chopped mint leaves

1 red onion, cut into thin wedges

140g easy-cook long grain rice

1 tbsp medium curry powder

50g frozen pea

1 small red pepper, diced

Method:

Slash each chicken breast deeply with a knife 3-4 times on one side. Put in a bowl and add
50g of the yogurt and the tikka paste. Mix well, cover and marinate in the fridge for 30 mins. Make
the raita by stirring the cucumber and most of the mint into the rest of the yogurt. Season with black
pepper, cover and chill.

Heat oven to 240C/220C fan/gas 9. Scatter the onion wedges over a foil-lined baking tray.
Remove the chicken from the marinade, shake off any excess and place on top of the onion wedges.
Cook for 20 mins.

Meanwhile, tip the rice, curry powder, peas and pepper into a pan of boiling water and
simmer for 10 mins or until the rice is just tender. Drain well and divide the rice between 4 plates.
Add the chicken, roasted onion and remaining mint. Serve with the cucumber raita.

Chicken balti

450g skinless, boneless chicken breast, cut into bite-sized pieces

1 tbsp. lime juice

1 tsp paprika

1/4 tsp hot chili powder

1 1/2 tbsp sunflower or groundnut oil

1 cinnamon stick

3 cardamom pod, split


1 small to medium green chili

1/2 tsp cumin seed

1 medium onion coarsely grated

2 garlic clove very finely chopped

2 1/2 cm-piece ginger grated

1/2 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

250ml organic passata

1 red pepper, deseeded, cut into small chunks

1 medium tomato chopped

Method:

Put the chicken in a medium bowl. Mix in the lime juice, paprika, chili powder and a grinding
of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.

Heat 1 tbsp of the oil in a large non-stick wok or saute pan. Tip in the cinnamon stick,
cardamom pods, whole chili and cumin seeds, and stir-fry briefly just to colour and release their
fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins
until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3
mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala
together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata
and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and
simmer for 15-20 mins or until the chicken is tender.

Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to
just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water.
Remove the cinnamon stick, chili and cardamom pods, if you wish, before serving. Scatter with fresh
coriander and serve with warm chapattis or basmati rice, if you like.

Peeper Chicken Curry


6 tbsp tandoori masala powder

2 tbsp ginger paste

2 tbsp garlic paste

500g pot coconut yogurt, plus extra to serve

4 onions, 2 cut into wedges, 2 chopped

2 pepper, cut into large chunks

1 1/4kg skinless chicken thigh, cut into large chunks

1 tsp olive oil big bunch coriander, stalks chopped

2-3 tsp hot chili powder

680ml jar passata

160ml can coconut cream

Rice and Naan bread, to serve

Method:

In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the
yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate
overnight in the fridge.

Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes,
the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata.
Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a
blender.

Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for
15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt
and coriander leaves.