Chicken Korma

Chicken Korma

Cut each chicken breast into 8 or 9 bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours.

Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick.

Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for 5 minutes, stirring constantly.

Stir in the flour, saffron, sugar and ½ a teaspoon of salt, then slowly pour the water into the pan, stirring constantly. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally. Remove the pan from the heat, take out the bay leaf and blitz the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first. Te sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.

Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after 8 minutes – there should be no pink remaining.

Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like.

Ingredients

·         4 fairly small boneless, skinless chicken breasts (about 600g)

·         25g low-fat natural yoghurt

·         1 tbsp sunflower oil

·         2 large onions, chopped (400g prepared weight)

·         4 garlic cloves, peeled and sliced

·         20g chunk of fresh root ginger, peeled and finely grated

·         12 cardamom pods, seeds crushed

·         1 tbsp ground cumin

·         1 tbsp ground coriander

·         ½ heaped tsp ground turmeric

·         ¼ tsp hot chilli powder

·         1 bay leaf

·         4 whole cloves

·         1 tbsp plain flour

·         small pinch of saffron

·         2 tsp caster sugar

·         ½ tsp fine sea salt, plus extra to season

·         300ml cold water

·         3 tbsp double cream

·         freshly ground black pepper

·         fresh coriander, roughly torn, to garnish (optional) 

Chicken Tikka Pasanda

Chicken Tikka Passanda (Pasanda) Recipe

Ingredients: 800g Cooked Chicken Tikka  1 Cup/300ml Water or Chicken Stock  2 Small white onions finely chopped  2 Teaspoons Ginger Puree  2 Teaspoons Garlic Puree  200g Butter Ghee  2 Teaspoons Turmeric Powder  4 Teaspoons Mild Curry Powder  Quarter (optional) Teaspoons Chilli Powder  3 Teaspoons Garam Masala Powder  1 Glass white wine Mixed with 200ml Coconut Cream  200ml Single Cream  100ml Natural Yogurt  1 Tablespoon Tomato Puree  Toasted Almond Slices to garnish  Cooking Method for Chicken Tikka Passanda Pour the oil into a large saucepan bring up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour. Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilly powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes. Now add your 800g Cooked Chicken Tikka stir in well. Add the Coconut Cream and wine mixture. Mix the Cream, Yogurt, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally. Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Toasted Almond Slices and serve. Chicken Pasanda is often overlooked for the more popular Korma, but I hope to show with this recipe that it's really worth a try. Gently flavoured with cardamon and cinnamon, a Pasanda is warming but mild and a great alternative if you find yourself choosing Korma time and time again.

Spicy Chicken Peri Peri Burger

Spicy Chicken Peri Peri burgers

Instructions

Step 1

Get the boneless fine chicken fillet (breast). Clean and dry the fillet with kitchen towel. To cut the chicken breast into pieces place each chicken breast between two sheets of plastic. Use a rolling pin to bang the breast into even thickness to double its original size. Repeat with the remaining chicken.

Step 2

Measure the next 6 ingredients into a sturdy plastic bag or shallow casserole dish then massage the bag or stir to combine. Add chicken and turn pieces (or massage the bag again) until chicken is coated on all sides with marinade. Leave to marinate for 15 minutes or cover and refrigerate for up to 12 hours.

Step 3

Heat a large, lightly oiled on the charcoal grilled or barbecue hot plate to a medium-high heat then add marinated chicken. Cook each side for 4-5 minutes or until chicken is cooked through (cut the thickest piece to see that there is no pink in the middle).

Step 4

You can cook your burger bun over the grill and spread with a little mayonnaise. According to your taste and choice you can add extras toppings on your burger. You can add fried egg, fried mushroom, fried onions .Assemble lettuce, a cooked chicken breast then tomato and fresh onion slices between bun halves. Season if preferred and serve.

Nutrition

Energy: 

1640kJ

Calories: 

392cal

Protein: 

41g

Fat: 

12g

- saturated: 

22g

Carbohydrates: 

35g

- sugars: 

7g

Dietary Fibre: 

4g

Sodium: 

710mg

Calcium: 

70mg

Iron: 

2mg

Ingredients

·         600g skinless, boneless chicken breast

·         1 tablespoon olive oil

·         2 tablespoons lemon juice

·         2 cloves garlic, peeled, chopped

·         1-2 teaspoons minced red chilli

·         1 teaspoons smoked paprika

·         1/2 teaspoon oregano

·         oil spray, to grease

·         4 buns or rolls

·         2-3 tablespoons reduced-fat mayonnaise

·         crisp lettuce

·         sliced tomatoes

·         salt and black pepper, to taste

Spicy Chicken Mince Burger

Ingredients

500 gm

boneless chicken Mince

2

green chillies

4 tbsp

chopped coriander

(leaves with stems)

1/2 tsp.

garlic paste

1/2 tsp.

ginger paste

1/4 tsp.

tandoori masala or spanish paprika

(optional for extra flavour)

1/4 tsp.

cumin powder

1 tsp.

black pepper powder

1 tsp.

salt or to taste

juice of half a lemon

(1 tbsp.)

3 tbsp.

breadcrumbs

1/2

an egg

(beat the egg and use about 2 tbsp.)

1 tbsp.

plain flour or cornflour

(optional/if needed)

Instructions 

Clean and dry the chicken mince with kitchen to get rid of any excess moisture.

Add the green chillies, coriander, tandoori/paprika powder, cumin powder, garlic, ginger, lemon juice, black pepper and salt to the chicken cubes. Put them all in a processor and process until smooth. Turn the mixture out into a bowl. Add the lightly beaten half egg and breadcrumbs. Mix well. If the mixture feels sticky, sprinkle the flour and mix.

Cover and refrigerate the mixture for about an hour to make it easier to handle and shape. When ready to grill or fry the burgers, lightly grease your hands and divide the mixture into 6-8 portions depending on the size you want them. Shape them into patties. Heat a small amount of oil in a frying pan and shallow fry the patties for about 4-5 minutes per side on medium heat. Alternatively, you can grill the patties in the oven or on the bbq grill for the same amount of time.

Remove and drain any excess oil on kitchen towels (if you fried the patties). Serve on toasted burger buns with a lettuce leaf, some onion slices, sliced tomato, sliced cucumber, a slice of cheese (if you like), fried egg, a touch of mayonnaise or mustard or whatever other additions you prefer.

Serve with fries, coleslaw and a cold drink.

Quick Lamb Biryani-Special aromatic spiced lamb and rice

Biryani is one of the original Mughal delicacies – an aromatic feast of rice and meat that is slow-cooked for hours and traditionally served at Eid. My earliest memories of it are when my dad cooked it at home. We sisters waited patiently for lunch until 4 pm, by which time we were ready to rip the flour-sealed lid off the darn thing and eat it directly out of the enormous cauldron it was baking in.

Feeds 4–6

2 tbsp milk

1 tsp saffron

5 medium onions

12 tbsp ghee

2 tbsp rose water salt

For the dry masala

1 mace flower

4  cloves

4  green cardamoms

¹/₄ tsp freshly ground nutmeg

For the lamb

1kg (2lb 3oz) diced shoulder of lamb 10 garlic cloves

5cm (2in) root ginger

3 fresh green finger chillies

15g (¹/₂oz) fresh coriander leaves

2 tsp cumin seeds

1 mace flower

1 tsp freshly ground nutmeg

1 tsp chilli powder

1 tsp garam masala

500g (1lb 2oz) natural Greek yoghurt salt

For the rice

4 cloves

2 brown cardamoms 2.5cm (1in) cinnamon stick 500g (1lb 2oz) basmati rice

1. Warm the milk and soak the saffron in it. Next make the dry masala by crushing the mace flower, cloves and green cardamoms in a coffee grinder, mix with the nutmeg and set aside.

2. Now make the marinade for the lamb. Place the diced meat in a medium mixing bowl. Peel the ginger and garlic and,using a blender or food processor, purée with the remaining ingredients to make a thick marinade, adding salt to taste. Add this to the lamb, stirring so that the pieces of meat are well coated, and leave to sit while you prepare the rest of the dish

3. Peel and finely slice the onions. In a medium pan, heat 8 tablespoons of the ghee on a high setting. When it is hot, add three of the chopped onions and sauté for 15 minutes until golden

4. Next add the lamb and all of its masala, browning the meat all over. Lower the heat to medium, cover with a lid and cook, stirring frequently, until the meat is tender. This will take about 45 minutes, depending on the quality of the lamb. If the meat dries out during cooking, add half a mug of hot water to moisten it and help it cook. Add salt to taste when it’s ready.

5. In the meantime, prepare the rice. In a large pan, heat 1 tablespoon of the ghee on a high setting. When it’s hot, sizzle the whole spices for a few seconds and add the rice. Stir for 1 minute until it starts turning translucent, and then add three mugs of water, cover with a lid and simmer for 5 minutes until half cooked. Drain the water and leave to sit.

6. In a small frying pan, heat the remaining ghee on a high setting. When it is hot, fry the remaining onions for 15 minutes until golden brown.

7. Now assemble and finish the biryani. Spread half the partly cooked rice over the bottom of a casserole dish. Sprinklehalf the dry masala over this, along with half the fried onions, rose water and saffron milk. Spread the lamb curry on top. Finally, layer with the remaining rice, dry masala, rose water and saffron milk. Seal this tightly with the lid – if it’s a bit wobbly, wrap foil tightly around the edges.

8. Place on a low heat for 20 minutes until the rice is thoroughly cooked and fluffy. Alternatively, place in the oven,preheated to 180°C (350°F), gas mark 4, and cook for a similar length of time. Then scatter with the remaining fried onions and serve piping hot, using a small plate to scoop up the biryani from the bottom of the pot to ensure that everyone gets a bit of everything. Serve with Anda Raita.

Malai Chichen Tikka

Chicken Malai Tikka recipe is one to try out if you want to have a fancy dinner or want to impress your family members. This is very easy to prepare and gives you unique taste of Chicken Malai Recipe so let’s try this recipe that is specially brought to you from the desk of expert and give your views. For this recipe you’ll need thick metal skewers, or wooden skewers that have been soaked in cold water for ten minutes.

For the Malai murg tikka

·         3-4 cardamom pods

·         1 mace flower

·         30g/1¼oz cashew nuts

·         30g/1¼oz ground almonds

·         5cm/2in fresh root ginger

·         3-4 garlic cloves

·         150g/5oz Greek-style yoghurt

·         150ml/5fl oz double cream

·         40g/1¾oz cheddar, grated

·         1 tsp lime juice

·         1 tsp salt

·         2 tbsp vegetable oil

·         500g/1lb boneless, skinless chicken breast, cut into small cubes

For the red onion salad

·         2 banana shallots, finely sliced

·         1 green chilli, finely diced

·         2 tbsp chopped fresh coriander

·         2 tbsp chopped fresh mint

·         2 plum tomatoes, roughly chopped

·         1 lime, juice only

·         1 tbsp cider vinegar

For the raita dressing

·         200g/7oz Greek-style yoghurt

·         1 cucumber, seeds removed, finely diced

·         3-4 mint leaves, finely shredded

·         ½ tsp chilli powder

·         1 tbsp lightly crushed, toasted cumin seeds

·         1 sprig dill, roughly chopped

·         1-2 tbsp milk

To serve with

·         mint and mango chutney

·         hot beetroot chutney

Preparation method

For the sheek kavaab naan, blend the lamb, coriander, mint, ginger, garlic and chilli together in a food processor.

Tip the mixture out into a bowl then stir in the powdered spices, salt and lime juice. Check for seasoning by frying a small amount of the mixture until cooked through.

Cover the mixture with cling film and chill in the fridge for 6-8 hours.

Meanwhile, for the malai murg tikka, squash the cardamom pods and the mace flower and roast in a frying pan over a low heat.

Place the remaining ingredients, except the chicken, in a blender and purée to a smooth paste. Place the chicken into a large dish and pour over the paste. Cover with cling film and marinade for 6-8 hours.

For the naan, preheat the oven to 225C/450F/Gas 8 and preheat and heavy baking tray.

Mix the sugar, eggs and milk together in a bowl, stir in the baking powder, salt and flour to form a dough. Knead briefly until smooth. Cover with the vegetable oil.

Cover the bowl with a damp tea towel and set aside to rest for 15 minutes.

Divide the dough into 16 portions, then roll each piece into a 20cm/8in circle and brush with the melted butter.

Bake the bread for 4-5 minutes (you may need to do this in batches).

For the red onion salad, mix all the ingredients together in a bowl.

For the raita dressing, mix all the ingredients together in a bowl.

To cook the kebabs, preheat the grill to high.

Take a 5cm/2in ball of the mince in one hand and a skewer in the other. Make the ball as smooth as possible by tossing it like a ball in your hand. Now press the ball at roughly the middle of the skewer and press around so that the mince is now covering all round that part of the skewer.

Now apply a little oil or water to the palm that you used for the mince and by gently pressing the meat, make it in the form of a sausage on the skewer - this does take a bit of practice and you may find that initially the mince is going to fall off the skewer.

However if you form a ring between your forefinger and the thumb and use the rest of the fingers to guide the mince you will be fine. The pressure has to be gently applied and the mince pushed upwards so that it thins itself out over the skewer. Ideally the size of the sausage should be around 2.5cm/1in or a bit less in diameter.

Rest the skewer on a small tray so that the ends of the skewer rest on the edges of the tray and the kebab is suspended in the middle.

Repeat with the remaining mixture and skewers. Cook the kebabs for 3-4 minutes on each side, or until just cooked through.

Thread the chicken onto skewers and cook for 4-6 minutes, or until cooked through.

To serve, spread the chutneys over the naan, top with a little salad, then kebabs, then raita and roll the naan up tightly. Slice into 4-5 rounds and serve immediately.