Chicken gravy (traditional style)

Ingredients:
Chicken 1 whole
Coconut 2 cups
Onion 1 and 1/2 cup
Tomato 1
Coriander leaves 6-7 strands
Ginger-garlic paste 2 tea spn
Oil
Salt
Garam masala:
Cloves 6-7
Cinnamon 2″ piece
Nutmeg 2″ piece
Pepper 7-8
Shahjeera(caraway seeds) 1 tea spn
Dagad phool(stone flower) 1 tea spn
Japatri(mace or the skin of nutmeg) 2-3
Red chilies 5-6
Khus khus(Poppy seeds) 1 tea spn
Fennel seeds(badishepi) 1 tea spn
Increase or decrease the amount of spices to suit the taste.
Method:
Mix ginger garlic paste with chicken and leave it for around 1-2hrs.
Heat oil and fry the spices on a low flame in it taking care not to burn them. When a nice aroma comes out, add 3/4 cup onion and fry till they turn brownish. Grind this to a smooth paste and keep aside. This paste is called as ‘brown paste’.
Roast the coconut(without adding oil) till it turns slightly brownish. Grind to a smooth paste. This takes a very long time to become smooth paste as roasted coconut is being ground (do not mix both pastes as these are added at different stages to the gravy). This paste is called as ‘white paste’.
Heat oil and fry remaining onion till they turn slightly brownish. Add the marinated chicken and fry for sometime. Add 1/2 cup water(if required), close the lid and cook till chicken becomes tender.
Add the ground coconut, cook for a minute. Add tomatoes chopped into big pieces and chopped coriander leaves. When the mixture starts boiling, add the brown masala and salt. Cook for another 5-6mins.
Serve with chapathi and yellow flavored rice, ie fried rice(gravy does not go well with white rice, so serve it with this rice).
Serves : 8-9
Preparation time : 1 and 1/2 hrs to 2hrs (including time taken to cut onions, grind masala)

Coconut Chicken Curry

Ingredients

• 8 medium sized, pieces of Chicken
• 1 Coconut, grated
• 8 whole Red Chillies, roasted
• 1 teaspoon each of Cumin Seeds and Black Peppercorns, roasted
• 2 Green Chillies
• 1 Tablespoon Coriander Seeds, roasted
• 1 Tablespoon Tamarind paste
• 8 Garlic Flakes
• 1 inch piece Ginger
• 1 inch piece Cinnamon, broken
• 2 Cloves
• 1 Green Cardamoms
• 1/2 teaspoon Turmeric powder
• 2 medium Onions, finely chopped
• 1/2 teaspoon Fenugreek Seed powder
• 2 Tablespoons Clarified Butter(Ghee)/Butter/Oil
• Salt to taste
• Finely chopped fresh Coriander Leaves to garnish

Method for “Coconut Chicken Curry”
Grind together all the ingredients except half the onions and fenugreek seed powder to a fine paste. Heat the clarified butter(ghee)/butter/oil in a heavy bottomed pan till hot. Add the fenugreek seed powder and the remaining chopped onions. Fry till the onions are light brown in color. Add the ground paste and saute on medium level for about 3 minutes or till it is aromatic. Add the chicken pieces and salt to taste. Add water according to the consistency desired and bring to a boil. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked. Garnish with finely chopped fresh coriander leaves. Serve hot with Ghee Rice, white rice or roti.
Preparation time: 10-15 minutes, Cooking time: 30-35 minutes, Serves: 4
Tips:
If it is difficult to obtain fresh coconut, it can be substituted with desscicated coconut shavings. Soak the shavings in little hot water for some time before use

Chicken Biryani

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Preparation

1) Wash chicken and marinate with 10g of Ginger Garlic paste, salt , and tumeric
2) wash and cut 2 Small Onions, 5 Green Chillies and 4 Big Tomatoes finely
3) Wash and cut mint leaves and corriander leaves very fine
4) Wash the rice and keep it aside

Cooking Process

1) In a very deep shallow thick bottom pan heat 50g Clarified Butter or Ghee with 25ml of oil for 2 minutes
2) Add 2 Bay leaves, 4 Cloves , 2 Star Anise and 3 Cinnamon Sticks and fry for 40 seconds or till the aroma comes
3) Add onions and chillis fry for 3-4 minutes or till they are light brown
4) Add tomatoes and fry for 3 minutes , then add remaining ginger/garlic paste
5) Add chopped mint and corriander leaves and mix well and cook for 1 minute
6) Now add marinated chicken and cook for 15 minutes stirring ocassionally
7) Add rice and mix very well and leave it for 1 minute
8) Add 500ml of water and 1 cup of coconut milk and cook for 20 -25 minutes in avery very low flame till the rice is cooked
9) Serve hot with onion and tomato Raitha.

Indian Tomato Chicken Curry

Preparation

1) Cut and wash chicken
2) Marinate chicken with 2 Tbl spoons Ginger Garlic paste, 2 Tbl spoon red chilli powder, a pinch of Turmeric powder and salt for half an hour
3) Wash and cut onions, tomatoes and chillis very fine

Cooking Process

1) In a deep pan heat oil and fry onions and chillis for 2 minutes
2) Add marinated chicken and fry for 10 minutes without adding water and turnning very often
3) Add tomatoes and cook for 5 minutes adding 2 cups of water
4) Add coconut powder/paste/ grated and garam masala and cook for 15 minutes
5) Finally add pepper powder and corriander.
6) Serve with Basmati Rice or chappatis.

100% Parmesan Chicken

Ingredients

6	each	chicken breasts	halves, skinless, about 2 pounds
2	tablespoons	butter	or margarine
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1/4	cup	bread crumbs
1	teaspoon	oregano	dried
1	teaspoon	parsley flakes
1/4	teaspoon	paprika
1/4	teaspoon	salt
1/4	teaspoon	black pepper
1	x	black pepper

Directions

Heat oven to 400 degrees F. Spray 15x10x1 inch baking pan with no stick cooking spray.
Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan.
Bake 20 to 25 minutes or until tender.
Makes 6 servings.
SPICY: substitute 1/8 to 1/4 teaspoon ground red pepper for black pepper.

Spicy Sweet Bacon Wrapped Chicken

Ingredients

1	pound	bacon	sliced
1 1/4	pounds	chicken breast halves, boneless and skinless	about 4 breasts
1/2	cup	brown sugar
2	tablespoon	chili powder
1/2	teaspoon	cayenne pepper	use one teaspoon for more spice

Directions

Preheat your oven to 350 degrees F.
Cut the chicken breasts into one inch (2 1/2 cm) cubes.
Cut each bacon slice into thirds.
Wrap each chicken cube with bacon and secure with a wooden toothpick.
Mix together brown sugar, chili powder and cayenne pepper.
Dredge the wrapped chicken in the sugar chili powder, hot pepper mixture.
Coat a rack and broiler pan with non-stick cooking spray.
Place chicken on rack in broiler pan.
Bake at 350 degrees F for 30 to 45 minutes or until bacon is crisp. Your time will vary depending on how fatty your bacon is.

Baked Parmesan Chicken Fingers (Low Fat)

Ingredients

1/3	cup	buttermilk	or milk
2	teaspoons	vinegar
3/4	teaspoon	seasoning	liquid red-pepper
1	pound	chicken breast halves, boneless and skinless	cut in 1/4 inch strips
Coating
3/4	cup	cracker crumbs	no-fat, saltine
1	teaspoon	paprika
1/2	teaspoon	salt
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Stir together buttermilk, garlic and red-pepper seasoning in large bowl.
Add chicken; toss until evenly coated.
Refrigerate for 30 minutes.
Prepare coating; combine cracker crumbs, paprika, salt and 1 tablespoon parmesan cheese in pie plate.
Line baking sheet with aluminum foil; coat with nonstick spray.
Drain chicken; dip in coating, tossing to coat.
Arrange on baking sheet.
Sprinkle with remaining Parmesan.
Can be frozen up to 1 month ahead.
Freeze chicken on baking sheet, then place in freezer food-
storage bag and seal.
To serve: bake chicken in preheated 450 degree F oven for 8 to 10 minutes or until no longer pink in center.
To bake frozen: Bake in preheated 450 degree F oven for 12 minutes or until no longer pink in center.