Chicken Recipe?

Hi! I am...well...lactose intolerant, and I need a chicken recipe (obviously with some nice indian gravy). Anything. Thanx!Chicken Recipe?
Ingredients





Chicken (boneless) 500 gms


Dried figs 10


Onions 2 large sized


Red chillies whole 3


Ghee 3 tbsps


Caraway seeds (shahi jeera) 1 tsp


Cinnamon 1 inch stick


Saffron 6-7 strands


Cream 2 tbsps





For the marinade





Ginger 1陆 inch piece


Garlic 10 cloves


Green chillies 2


Yogurt 1 cup


Cashewnut powder 录 cup


Red chilli powder 2 tsps


Coriander powder 1 tsp


Garam masala powder 1 tsp


Salt to taste


Ghee 2 tbsps





METHOD








1. Clean, wash and cut chicken into two inch size pieces. Soak figs in one cup of water. Peel, wash and finely chop onions. Peel, wash and grind ginger and garlic to a fine paste. Remove stems, wash and finely chop green chillies. Remove stems, de-seed and break red chillies into three pieces each.





2. Skewer one soaked fig between two chicken pieces onto a toothpick. Prepare all the chicken pieces similarly.





3. Mix all the ingredients of the marinade in a bowl. Add the chicken and figs, allow to marinate for about an hour.





4. Heat ghee in a pan, add caraway seeds, whole red chilli pieces, cinnamon and allow them to crackle. Add the chopped onions and fry till golden brown.





5. Add the marinated chicken and figs. Mix lightly and cook on high heat for three minutes.





6. Add half cup of water and saffron. Stir well and cook on high heat for five minutes or till the liquid is thickened and chicken is tender.


7 add cream and serveChicken Recipe?
Chicken in Gravy (Indian-Punjabi Style)








Ingredients


2 tablespoons oil


2 tablespoons ghee


8 chicken leg


1 teaspoon cumin seed


5 garlic clove, minced


1-2 onion, chopped fine


2 tablespoons ginger


1 small tomato, cut in pieces


1 tablespoon tomato paste


1 tablespoon garam masala


1 tablespoon powdered turmeric (haldi)


1-2 green chili pepper, deseeded and chopped


1 cup water











Directions


1Clean chicken with skin removed.


2In a dutch oven pot heat 2 tbs oil and 2 tbs ghee on medium heat, add cumin seeds.


3Wait for the cumin to start to turn color, then add onions, and saute for approx 5 minutes. Add garlic and ginger and cook for another 5 minutes or until the onions are browned.


4Add tomato paste, chopped tomato, turmeric, garam masala, green chili, and about 1 cup of water.


5Cook mixture for approx 5 minutes.


6Add chicken and mix well.


7Cover and cook on low to medium-low heat for about 40 minutes or until chicken is tender.


8Gravy should not be watery; should be a thicker gravy, like a stew. Add coriander for garnish.
Green Chicken


(Hara Murg)





8 medium sized pieces (about 800 grams) of chicken


2 medium onion(s) chopped


1 cup(s) each of fresh coriander and mint leaves chopped (loosely packed)


2 celery stick(s)


4 green chillies


2 teaspoon(s) each of ginger, garlic pastes


1 teaspoon(s) each of cumin and hot spice mix (garam masala) powders


4 teaspoons lemon juice


2 tablespoon(s) oil


salt to taste


fresh cream and finely chopped coriander leaves for garnishing








Grind the coriander, celery and mint leaves along with the chopped onions, green chillies and lemon juice to make a green paste. Heat oil in a heavy-bottomed pan on medium level for about 2 minute(s).


Add the green paste and fry on medium level for about 5 minutes or till the paste is a pale green. Add the ginger-garlic pastes,garam masala and cumin powders. Fry again for a few seconds.


Add the chicken and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or till the chicken is tenderised.


Garnish with fresh cream and finely chopped coriander.








TIP:





The green paste can be made from any combination of green leafy vegetables like spinach, dill, fenugreek, basil, oregano, parsely along with fresh coriander.


Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).
Bombay Chicken and Rice








1. 1 cup uncooked long-grain white rice


2. 6 ounces diced dried mixed fruit


3. 1/2 cup chopped onion


4. 1 1/2 teaspoons sugar


5. 1 teaspoon salt


6. 2 cups water


7. 1 (3 pound) chicken, cut into pieces


8. 2 tablespoons butter, melted


9. 4 teaspoons curry powder, divided


10. 1/2 teaspoon paprika











1. Preheat oven to 375 degrees F (190 degrees C).


2. In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.


3. Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.





Yield: 6 servings
ROAST CHICKEN.


1 roasting chicken, 5-7 lb.


1-2 oranges, quartered


1 med. onion, quartered


Salt and pepper, to taste


2 tsp. dried rosemary


1/2 c. water


GLAZE:


3 tbsp. grainy mustard


3 tbsp. honey


1 tbsp. apricot or orange jam


3 tbsp. Kahlua


Preheat oven to 400 degrees. Rinse chicken inside and out with cold water; pat dry. Squeeze juice of orange all over bird. Then place orange and onion inside bird. Tie legs up.


Sprinkle salt and pepper all over bird, then rosemary. Place bird breast side up in a roasting pan and pour water into pan. Roast chicken for 1 hour. Prepare glaze; heat everything until hot and smooth. Spoon glaze over chicken and bake until bird is golden brown about 40 minutes.


Cooking time is approximate. Bird is cooked when drumstick moves easily.
Visit my blog for delicious chicken recipe including indian because i m a pakistani so please try the delicious recipes specialy green chicken


get these at www.best-cuisine.blogspot.com
Curried Chicken Roti





2 tablespoons ground turmeric


1 tablespoon crushed dried chili flakes


1 tablespoon cumin seeds


1/2 tablespoon coriander seeds


1/2 tablespoon ground cloves


1/2 tablespoon ground ginger


1/2 tablespoon garlic powder


1/2 teaspoon yellow mustard seeds


1/2 teaspoon ground black pepper


1/2 teaspoon ground allspice


1/8 teaspoon ground cinnamon


2 teaspoons salt


1/4 cup vegetable oil


1 chicken, cut into 8 pieces


2 cups chopped onion


1 tablespoon minced garlic


2 teaspoons minced fresh ginger


2 sprigs fresh thyme


1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely chopped, or to taste


2 cups chicken broth


1 can unsweetened coconut milk


1 tablespoon light brown sugar


2 tablespoons finely chopped fresh cilantro





In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.





In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes.





In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary.





(Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving.)





Serve the chicken and sauce ladled into the center of the roti breads, then fold both sides over the filling. Fold the top and bottom ends over the sides to form a neat square package, and serve.





West Indian Bread for Roti:


4 cups all purpose flour


2 tablespoons baking powder


1 teaspoon salt


1 tablespoon vegetable oil, plus more for cooking roti


1 cup water





To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel. On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack.)





Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.