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Submitted by Umme Hafsah : Chicken Cheese Macaroni

Serving : 4 persons

Ingredients:

1 Pack (400 gms) Elbow Macaroni
½ Kg Boneless Chicken (Cut in cubes)
1 Tea Spoon Black Pepper
3 Tea Spoon Salt
8 Table Spoon Oil
4 Table Spoon Lemon Juice
1 Medium Size Onion (Chopped)
2 Green chilies (Chopped)
100 gms Mayonnaise (adjustable to your preference)
100 gms Cream Cheese (adjustable to your preference)

Marinade:

Put chicken in a bowl add lemon juice, black pepper and 1 tea spoon salt. Mix well and leave it for 2 hours on room temperature.

Method:

Heat pan and add 3 table spoon of oil then add marinated chicken cubes and cook on medium heat until chicken get tender and dry. Now cut the cooked cubes into small pieces.

Boil water into a wide pan. When reach to boiling add 2 tea spoon of salt and 1 table spoon of Oil in the pan and stir well, then add whole pack of Macaroni and boil until inner wall of the Macaroni get a white color. Put off the boiled macaroni and drain the starch water.

Heat a deep pan on a medium heat, add the rest of the oil into pan and add boiled macaroni, chopped onions and green chilies. Stir and fry them slowly for a while. Then add the cooked chicken pieces, mayonnaise and cream cheese and mix well. Cook it on a medium heat for 5 minutes and serve with garlic or hot sauce.

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Murgh Mussallam

Ingredients:

1 kg Chicken
4 Medium-Sized Onions (sliced)
1 tbsp Raw Papaya Paste
20 gms Coriander Seeds
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
20 gms Cumin Seeds
2 tsp Almond Slivers
2 Silver Leaves
2 Green Chillies
4 Garlic Flakes
2 Ginger Pods
250 gms Ghee
Salt to taste
1 cup Curd

Masala
8 Cloves
5 gms Cinnamon
5 gms Black Pepper
8 gms Green Cardamom
5 gms Poppy Seeds
50 gms Coconut (desiccated)
20 gms Chironji

How to make Murgh Musallam:

Wash the chicken thoroughly and prick it all over with a fork.
Marinate it with papaya paste and salt. Keep it aside for at least 2 hrs.
Heat ghee in a pan and put the sliced onion pieces in it.
Fry the onions till it turns golden brown. Put off the flame and keep it aside.
Now grind half the onions to a paste and keep aside.
Grind garlic and ginger to make a paste.
Dry roast the masala ingredients on a griddle and grind them to a paste.
Now roast cumin seeds and coriander seeds on a griddle and grind them as above.
Now take curd in a bowl and add all the grinded and roasted masala in it. Blend well.
Add the chicken to the above and marinate for about 25 minutes.
Heat oil in a pan and add fried onions, red chilli powder, turmeric powder, green chillies, ginger garlic paste to it. Fry till they turn brown.
Now add the chicken along with the marinade to the above. Allow it to boil till the ghee appears on the sides and chicken pieces turn tender.
Empty the contents into a dish. Garnish it with silver leaf and almond slivers.
Murg Musallam is ready to eat. Serve it hot.

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Crispy Deep Fry Chicken Wings

Ingredients:

1)Seasoning:

6 chicken wings
¼ tsp salt
1 Tbsp oyster sauce
Pinch of black pepper

2) Coating :

50gm cornflour
25gm rice flour
¼ tsp salt
Pinch of black pepper
¼ tsp garam masala (optional)

Method :

1. Marinate the chicken wings with the seasoning and keep in the fridge overnight.
2. Put all the coating ingredients into a plastic bag. Drop each wing into the bag and give it a good shake to coat the wings.
3. Rest the wings for 5-10 minutes.
4. Drop the coated wings into the bag again for a second coating.
5. Heat up your deep fryer.
6. Deep fry the chicken wings until golden brown.
7. Serve immediately with a salad or chips.

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Crispy Zinger Burger (Chicken)

Ingredients:

4 Chicken Breasts (boneless, with skin)
Lettuce
1/2 tsp. of White Pepper
1/2 tsp. of Salt
1/2 tsp. of Aginomoto Salt
1/2 tsp. of Mustard Paste
Mayonnaise
Cooking Oil (for deep frying)

Ingredients for btter

3 tbsp. of Refined Flour (Maida)
1 tbsp. of Corn Flour (Makai Ka Aata)
1/2 tsp. of Baking Powder (Soda)
1 Egg
1 tbsp. of Milk


Method:

1) Mix all of the batter ingredients together and make a batter and set aside.
2) Marinate the chicken breasts with: aginomoto salt, white pepper and mustard paste. Let it marinate for 1/2 hour.
3) Dip the chicken breasts in the prepared batter and deep fry in oil until well done.
4 Take bun apart and spread mayonnaise on the buns. Put a leaf of lettuce and fried chicken breast in bun and close bun and serve.


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Fried Chicken Drumsticks

Ingredients:

8 chicken drumsticks

Seasoning :

1 tsp of salt
½ tsp of black pepper
1 tsp of garlic powder
1 tsp of chili powder
1 tsp of brown sugar

Flour Mixture :

1 cup of flour
4 tbsp of cornstarch
1 tsp of salt
1 tsp of pepper
1 tsp of paprika
1 tsp of chili powder

Preperation :

Wash, clean, removes skin and fat from chicken drumsticks. Give the drumstick a few cuts with a knife.

Pat the chicken dry with a paper towel and place it in a large bowl. Add all the seasoning and mix well. Let it marinate overnight or for at least 4 hours.

Mix all the flour mixture ingredients together. Mix well and set it aside.

In a frying pan, put in some vegetable oil and bring it up to medium heat.

Lightly coat the drumstick with the seasoned flour, shake off the excess flour. Fry the drumstick, turning it often so that it cooks evenly and doesn’t get brown too fast.

Cook until drumstick it’s done and golden brown. Drain on paper towels and serve warm or at room temperature.

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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

Instructions

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

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Crispy Chicken Nuggets

Great tasting chicken with a twist. Cornflakes are crunchier than breadcrumbs and your family will love them!

Ready in 30 minutes

Yield : Makes 4 servings

Ingredients

• 3 cups Corn Flakes
• 1/3 cup grated Parmesan Cheese
• 1/2 teaspoon Salt
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• Pinch of Black Pepper
• 1 pound skinless, boneless Chicken Breast Halves, cut into nugget-size pieces
• 1/4 cup All-Purpose Flour
• 2 Large Eggland’s Best eggs, lightly beaten

Preparation

• Preheat the oven to 425°F. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside.
• Place the corn flakes in a resealable plastic bag and crush to a fine texture using a rolling pin or the bottom of a small saucepan, or place in a food processor and pulse several turns until finely crushed. Combine with the Parmesan cheese, salt, onion powder, garlic powder, and pepper in a medium bowl.
• To bread the chicken, coat in flour, shaking off excess. Dip in the egg, then coat well in the corn flake mixture.
• Arrange the chicken on the prepared baking sheet and cook until golden brown, about 12 minutes.

Nutritional Facts

1 Serving: Calories 290; Fat 7g (2.5g saturated), Sodium 630mg; Carbohydrate 25g, Fiber 1g; Protein 31g; Vitamin A 10%, Calcium 10%; Iron 45%

Tandoori Chicken (Tandoori Murghi) Recipe

Classic tandoori chicken is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

Prep Time: 8 hours, 45 minutes

Cook Time: 45 minutes

Ingredients:

1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat

1/2 cup plain yogurt

2 tablespoons fresh lemon juice or malt vinegar

1 tablespoon minced garlic

1 tablespoon peeled and grated or crushed ginger root

1 tablespoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon fresh-ground black pepper

2 teaspoons salt, or to taste

Vegetable oil, for brushing

Fresh cilantro sprigs for garnish

Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

Yield: 4 servings

Nutrition Facts:

Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.

Chicken Shawarma Recipe

Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
• 1 cup plain yogurt
• 1/4 cup vinegar
• 2 cloves garlic, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cardamom pods
• 1 teaspoon allspice
• juice from 1 lemon

For Sauce:

• 1 cup tahini
• 2 cloves garlic, crushed
• 1/4 cup lemon juice
• 2 tablespoons yogurt

For Pita Fillings:

• 8 loaves of pita bread or 4 large
• thinly slice cucumbers
• thinly sliced onions
• 1/2 teaspoon sumac
• thinly sliced tomatoes
• 1/2 cup fresh parsley, finely chopped
• pickle slices (optional)

Preparation:

Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.

Add chicken, cover and refrigerate at least 8 hours, preferable overnight.

In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.

While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Prepare the Pita:

Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.

Serving Shawarma:

You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.