- 1kg chicken fillet (strip into lengths)
- Braise 2 onions in ghee till soft.
Add chicken, red masala, arid and salt-.
Strip red and green peppers and carrots.
Add to chicken
Make paste with:
- ½ bottle chilies sauce-
½ cup tomato sauce
1 tblsp vinegar
1 tblsp maziena-
1 tblsp soya sauce
Add chicken
Cook till thick
Rice:
- Boil 3 cups rice, salt, yellow-
Braise 2 onions in ghee till soft- Cube green and red peppers.
Handful of mixed veggies- 2 tblsp garlic- 1 tsp origanum- 1 tblsp red chilies- 1 tblsp dhana jeero
Add to rice and toss. Steam
CREAMY BUTTER CHICKEN :
*1kg fillet cubed.
*2tsp salt.
*1tsp egg yellow colouring. Sprinkle over chicken and leave aside.
*1&quarter Tablspn butter.
*1Tablspn oil.
*Heat and braise chicken for few minutes then remove chicken.
*** add one med onion chopped finely and 100ml water , cook until onions turn soft,then braise t onions untill goldy brown.
** 2tablspn dhana 2tablspn jeeru
1tablspn chillie powder
1tsp arad
2tablspn garlic paste. 3grn chillies chopped finely.
Liquidise t above with 1tablspn of water goldy brown onions, braise for three to four min, then add chicken fillet cook for five to ten min untill fillet is soft , liqudise one bunch fresh clean green dhannia and 250ml fresh cream and 1tablspn cornflour add to pot and cook slowly n simmer.
Fatima ﻓﺎﻁﻤﺔ ﺯﻫﺭﺓ Zahra Creamy mushroom :
Punnet of mushroom, washed peeled and sliced,
4Tab butter
1tsp garlic
2Tab green chillie paste
1tsp salt
1\2tsp white pepper
1tsp dhana jeeru
Melt butter in a non stick pot\pan,saute garlic in butter then add ur sliced mushrooms and t remaining spices and 1cup of fresh cream, mix well, cover and allow to cook on low med heat,, garnish with fresh rosemary,, mke it with steaks
Niki Singh Creamy butter chicken….
Marinate 2 cups chicken cubes wid 1tblsp Hamida’s tandoori paste,1tsp jeera,1 tsp ground dhunia powder,1 tsp garlic,1 tsp aromat,2 tsp chillie powder,1/s tsp ground white pepr.heat 2 tablespoon butter and add 2 cinnamon sticks,fry and add chicken…cook for 5 mins and then add 3 tblsp grated tomatoes…cook until tomatoes cooked thru wid chicken…lastly add 250ml fresh cream and cook until creamy. Its delish  …I only use Hamida’s tandoori paste
BUTTER CHICKEN:
1 kg chicken fillet (cubed)
100g – 200g melted butter (depends on how rich you want it)
1 tsp each of red masala powder, dhania, jeero
2 tsp of ginger garlic masala (I use the one with red chillies added…gives it an extra kick!)
2 packets of Koo tomato paste
250ml of Fresh Cream
Salt to taste
Braise chicken fillet in butter until chicken is white.
Add spices and braise a bit more.
Add both packets of tomato paste.
Allow to simmer until chicken is tender.
Add fresh cream and bring to boil. Add salt to taste.
Serve with Naan or Roti or Rice.
CAPE PIES
2 cups cake flour
1 tsp baking powder
1 tsp salt
50g butter
1 cup cream
1 cup milk or more
Mix all the dry ingredients, rub in butter, and add cream and enough milk to make soft dough. Leave covered for 20-30 minutes.
Filling500g chicken fillet
1 large Onion diced
2 tomatoes grated
2 tsp garlic
1/4 cup oil
1/4 cup vinegar
1 1/2 tsp salt
1 tsp chilli
1 tsp paprika
1/2 tsp black pepper
1/4 cup chopped spring onions
1 bunch fresh dhana chopped
Cup chicken into large cubes and boil with 1cups water and 1/2 tsp salt, cook until very tender, then shred the chicken into small pieces. Braize onions in oil until soft, add vinegar and chicken, cook for few minutes then add all other ingredients. Mix well and cool. If preferred add 2 tblsp of tomato sauce, add the spring onions and dhana when cold. Roll out dough 4mm thick, cut into palm size circles and put filling in centre. Brush edges with lai and over to seal edges and pinch with finger tips. Brush with egg and freeze until needed or place on greased tray and bake at 200*C until light brown. If frozen, bake while still frozen or defrost. Make 40 pies.
1 kg chicken fillet (cubed)
100g – 200g melted butter (depends on how rich you want it)
1 tsp each of red masala powder, dhania, jeero
2 tsp of ginger garlic masala (I use the one with red chillies added…gives it an extra kick!)
2 packets of Koo tomato paste
250ml of Fresh Cream
Salt to taste
Braise chicken fillet in butter until chicken is white.
Add spices and braise a bit more.
Add both packets of tomato paste.
Allow to simmer until chicken is tender.
Add fresh cream and bring to boil. Add salt to taste.
Serve with Naan or Roti or Rice.
CHICKEN N MAYO SANDWICH: 2 fillet (cubed),salt, green chillies, ginger-garlic,black pepper,1 level T jeero.All spices r 2 taste. Burn meat water in ghee,then add:2 medium potatoes,2 medium tomatoes,1 large onion & 1 medium green pepper.(All cubed)Cover & cook on low til done.When all the water is burnt,add:3 T mayo, 2 T swt chilli sauce, 2 t crystals hot sauce & gr8ed cheddar/gouda cheese.Mix well & use as desired.I freeze it in small containers & wen I make white sauce/green chutney macaroni,I jus empty 1 container in2 my pasta & mix it in so I don't hav 2 cook meat each tym. Works 1derfully 4 me.Try it.
CHICKEN CHOWMEIN: chic fillet chopped. Marinate with black and white pepper, ground galic, salt,chic spice, bbq spice, ground green chillies. Cook in olive oil. When almost done add strips of carrots, onions, green peppersn . Optional mushrooms
Add shallots also. Toss. Steam. Add worcestershire sauce, soya sauce, hp sauce, sweet chillie sauce. Add the boiled spaghetti. Toss. Don't throw the water that u boiled the spaghetti in. When u add the spaghetti to chic, add a ladle or two of this water. Stays saucy. Cover and steam.
CRISPY CHICKEN DRUMSTICKS:
1tblsp peri peri oil
1tblsp normal cooking oil
Half tsp paprika
1tsp crushed chillies
1tsp freshly ground red chillies
1tsp chilli pwd
1tblsp ginger garlic
1tsp mustard pwd
1tsp lemon pepper
1tsp chicken spice
1tblsp vinegar
1tblsp honey
Parsley
Make a paste with the above n marinate chicken for a few hrs. Braise on high in pot,then lower heat n cook till done. When serving transfer chicken onto oventray leavin extra masala in pot. Baste with only a little masala from pot..put under grill n brown till skin is golden n crispy, wen halfway done steaming..add 1tblsp tomato sauce n 1tblsp chilli sauce In da mean time sizzle extra masala in pot on stove n pour over crispy chicken wen serving..enjoy!
CHICKEN SALAD:
Wash lettuce,strip carrots,cube cucumbers,cube peppers..keep aside.
Strip chicken fillets..marinade in 1tsp freshly ground red chillies,1tsp ginger garlic,chicken spice,crushed chillies,lemon pepper,parsley,little lemon juice,aromat,1tblsp nandos meditarranean sauce,1tblsp peri peri sauce n drizzle of honey. Cook in little butter or healthy alternative olive oil.
Croutons: cut 1slice of bread into small cubes,arrange on oven tray..drizzle olive oil,sprinkle parsley n lil crushed chillies on top..mix..place under grill..turn..remove wen golden n crispy.
Make vagaar with sliced almond n sesame seeds til golden.
Arrange salad:place bed of lettuce on plate,scatter da carrots,cucumbers,peppers,
CHICKEN STRIPS IN MUSHROOM AND PEPPER SAUCE
350g chicken breasts – cut into strips
1 onion halved and sliced
1 small green pepper thinly sliced
½ a punnet mushrooms – sliced
2 tablespoons oil
125ml milk or cream
1 tsp maizena to thicken
salt & pepper to taste
some garlic to taste
lemon juice
METHOD:
1. Fry onions in oil until glassy,
2. Add green peppers, garlic, mushrooms and cook for 8 minutes and season.
3. Add cream or milk and maizena – mix well.
4. Turn heat on low and add chicken, cook until done.
5. Serve with rice.
CHILLI CHICKEN:
Liquid:4 frsh red chili, 1tsp r/salt,3/4tsp araad,2nhlf tsp d/jeera pwd.,1tsp g/garlic n lastly ad in w/vinegar 4 paste. wants u liquid marinat on chic den u ad litle oil/ghee heat pot n ad chic then u turn chic both syd n leav on low til don u cn put in wedges potatoes or hv fried chips/salad hapy makng/eatng dis recipe goes 4 (1chic)
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