Chicken Cutlet

Time: 15-30 mins |

Ingredients:

Boneless chicken pieces-250 grams
Potato big-1
Onion medium-1
Grated coconut-1/2 cup
Green chillies-4
Ginger grated-2 tsp
Garlic cloves-8
Curry leaves-2 strands
Garam masala-1 tsp
Chilli powder-1/2 tsp
Turmeric powder-1/ 2tsp
Egg-2
Salt to taste
Oil for frying

Method:

1. Cook the chicken pieces with little water and salt, cool and blend it without adding any water using a blender or mixie

2. Pressure cook the potatoes and smash it well

3. Cut the onion, garlic cloves and green chillies into very thin and small pieces.

4. In a pan heat a tablespoon oil and fry the onion well curry leaves, garlic, ginger and green Chilli pieces for 10 min. Then add the coconut scrambles and fry the mixture till it turns to brown. Then add the chilli powder, garam masala and turmeric powder.

5. When the mixture get cooled add the blended chicken and smashed potato and mix well with required amount of salt. Shape into round flat cutlets.

6. Beat the eggs well using an egg beater. Dip the cutlets into this and deep fry in oil.

Have this with tomato ketchup. Have you enjoyed it!

Chicken Pakoras

Time: 15-30 mins |

Ingredients:

Boneless Chicken Breasts - 3-4
Gramflour - 1.5 cup
Chilli Powder- 2 tsp
Turmeric Powder - 1 tsp
Asafoetida (hing) Powder - 1 tsp
Ginger-Garlic paste-3 tbsp
Oil for frying

Method:

1. Cut the chicken into cubes and marinate with ginger-garlic paste and turmeric powder for 4-5 hours.

2. Make a thick batter of gramflour and water.

3. Add the hing & chilli powder & salt to the gramflour batter.

4. Dip chicken pieces one by one into the gramflour batter and deep fry in oil till pakoras are ready.

5. Use tomato ketchup as an accompaniment while serving the pakoras.

Grilled Tandoori Chicken Shish Kababs

Time: 45-60 mins |

Ingredients: 1 cup low fat Yogurt
1/4 cup Olive Oil
1 small Onion, minced
2 tbsp. Paprika
2 tbsp. Lemon Juice
1 tbsp. grated fresh gingerroot
2 tsp. Madras Curry Powder
4 garlic Cloves, crushed
1 tsp. ground Coriander
1 tsp. ground Cayenne (Red Chili Powder)
1 tsp each Salt and Pepper
1/2 tsp. ground Cumin

For the brochettes:

4 Chicken Breasts, skinned and cut into chunks
2 Bell Peppers, cut into pieces
1 large Onion halved, then quartered
8 Cherry Tomatoes or two large tomatoes halved and quartered
2 Zucchini or Yellow Squashes, cut into chunk
Salt and Pepper
Skewers or Grilling Basket
Charcoal

Method:

1. Marinate the chicken, tomatoes, and vegetables in the refrigerator overnight.

2. String the chicken and vegetables onto metal or wooden skewers.

3. Lightly salt and pepper the brochettes and grill on a barbeque grill or Hibachi, taking care not to let them burn. Keep the heat moderate and cover the grill (if you have a Hibachi, just make an aluminum foil tent) so the food will absorb the smoke flavour.

4. Serve with Rice.

Grilled Tandoori Chicken Shish Kababs

Time: 45-60 mins |

Ingredients: 1 cup low fat Yogurt
1/4 cup Olive Oil
1 small Onion, minced
2 tbsp. Paprika
2 tbsp. Lemon Juice
1 tbsp. grated fresh gingerroot
2 tsp. Madras Curry Powder
4 garlic Cloves, crushed
1 tsp. ground Coriander
1 tsp. ground Cayenne (Red Chili Powder)
1 tsp each Salt and Pepper
1/2 tsp. ground Cumin

For the brochettes:

4 Chicken Breasts, skinned and cut into chunks
2 Bell Peppers, cut into pieces
1 large Onion halved, then quartered
8 Cherry Tomatoes or two large tomatoes halved and quartered
2 Zucchini or Yellow Squashes, cut into chunk
Salt and Pepper
Skewers or Grilling Basket
Charcoal

Method:

1. Marinate the chicken, tomatoes, and vegetables in the refrigerator overnight.

2. String the chicken and vegetables onto metal or wooden skewers.

3. Lightly salt and pepper the brochettes and grill on a barbeque grill or Hibachi, taking care not to let them burn. Keep the heat moderate and cover the grill (if you have a Hibachi, just make an aluminum foil tent) so the food will absorb the smoke flavour.

4. Serve with Rice.

Creamed Corn and Chicken Soup

Time: 15-30 mins

Ingredients: American Sweet corn on cob (fresh) - 3
Chicken stock - 4 cup
Cooked chicken breast - 1
Butter - 4 tbsp
Garlic - 2 tsp, chopped
Onion - � cup, chopped
Celery stalks - 3 tbsp, chopped
Parsley - 2 tbsp, chopped
Milk - 2 cup
Fresh cream - 1/2 cup
Salt & pepper

Method:

Peel the corn and remove the silk. Place in a pressure cooker. Add chicken stock and pressure cook for 15 minutes. Cool the contents and lift out the cooked corn cobs.( reserve the cooking liquid) Using a sharp knife, scrape the corn kernels from the cobs. Meanwhile remove the bones from chicken breast and chop the meat into tiny pieces. Melt the butter and fry garlic till fragrant. Add onion and celery, fry till they are softened. Combine the fried ingredients with the corn kernels. Blend the mixture with some of the cooking liquid till very smooth. Add the remaining cooking liquid and milk.( If the soup is too thick, add some chicken stock or milk) Add the chicken meat. Season to taste. Just before serving, Heat the soup, swirl some cream in each bowl and serve garnished with parsley Serves 6-8