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Poultry Recipe Recipes
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Total:
617 | Displaying: 201 - 240 | Pages: << 1 2 3 4 5 6 7 8 9 10 >> |
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method; marinate chicken with mango paste,ginger garlic paste for 1 hour. in a pan heat oil ,fry
onion till golden brown. add tomatoes & green chillies cook for 34 min.add all masalas.saute for 2 min.then add marinated
chicken .put some water cook till chicken is tender.garnish with chopped raw
mango pieces.dont use non stick pan for sour dishes
Updated: 23/09/2006
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1. Heat up oil in pan.
2. Add pounded ingredients.
3. Add onion, cardamom, star anise and fry until it turns slightly brown.
4. Add chicken and curry leafs, salt, curry powder, and fry for a while (about 4 minutes).
5. Add potatoes and water (6 to 7 cups, up to how thick you want the gravy to be).
6. Cook for 20 minutes.
7. Add coconut milk and bring to a boil again.
8. Remove from fire.
Updated: 23/09/2006
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Heat oil and put chickenand garlic and cook for some time. when the chickenhas become golden brown just take it out. now put some more oil and put yougurt ad cook till it becomes in a form of grain. now put taiz pata and cinnomon stick in it till gives fragrance now put
ginger haldi, salt, kutte mirc and and tomato puree and let it cook for some time till the oil separates. Now add
chickento it and put haree mirch and put 1 cup of water and cook for some time till the
chickenis tender and lower the flame. Now garnish with coriander and serve with naan or rice.
Updated: 23/09/2006
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Wash the chicken portions properly. Paste them with red chilli powder,
turmeric, salt and ginger garlic paste. Put them in a pot and add the
vinegar on top. Leave it on a very low flame for 1520 minutes. You can also bake them in oven for 20 minutes.
Delicious diet,chicken tikkas are ready. NO EXTRA OIL ADDED!!!!
Updated: 23/09/2006
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put 4 spoons of oil in a pan, put in 1 onion, leave the pasta to bowl in a pan for 10 or 15 mins
til the onion is red put in 2 spoons of salt and 2 chiilis, 1 tomatoo for the taste of italy, cut the potatos in 2 cubed squares and put them in the pan to be cooked leave them for 10 mins, mix it with 1 cup of water and olive oil, then put in the sweet corn and pour in the pasta with the egg yolk and herbs and then wait for 5 mins till its ready to be served, put it in a serving dish then put some milk in a pan and some black
pepper with eggs to make a sauce blended with some garnished corriander for the taste and flavour and know its ready to be eaten with some sauce.
Updated: 23/09/2006
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Mix all the ingridents and leave it for 1 hours or more
then add water as needed and cook it until meat is going to tender then add 3 table spoon of oil and cook for 5 minutes then koiley ka daamdeen
serve with fresh onion slices
Updated: 23/09/2006
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1.combine coriander, cumin and turmeric in a bowl, add chicken, mix well to coat with spices.2.place noodles in a large bowl, cover with boiling water.3.chop onions and
corn diagonally into 4cm pieces.4.heat half of the oil in a large frying pan; stirfry
chicken, in batches, until browned.5.Heat remaining oil in pan; stirfry corn and
carrot until just tender. Return chicken to pan with noodles, onions, and satay sauce, stirfry until heated through. Sprinkle with fresh coriander.SATAY SAUCE:just Combine ingredients in a jug and mix it
Updated: 23/09/2006
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heat oil put clove and black pepperClick to find more about black pepper then put
ginger garlic paste then for 1 min fry then put tomatoes and let them cook till oil comes, then put
chicken and red chilli pwd and kutte mirch haldi pwd fry for 2 mins then put
dahiand cover and cook on medium heat till oil comes,if chicken is tender if not put water ,, when
chicken is tender put kasuri methi nutmeg and mace pwd and grounded gram masala and check oil has come . now serve it hot rotis or naans believe me its really tasty
Updated: 23/09/2006
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Grind the sesame, poppy, cummin and coriander coriander seeds. To the yoghurt, add all the spices, nuts,
ginger/garlic and the ground spices. Mix well. Rub this mixture all over the
chicken pieces and set aside for 1 hour. Heat the oil in a Lagan, or a shallow pan with a lid, and fry the
chicken in it for 5 minutes. Add the mixture, if any, remaining in the bowl and 1/2 a cup of water. Cover the pan and cook, for approximately 25 30 minutes till the
chicken is tender.
Updated: 23/09/2006
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Heat the oil and fry the onions till they are golden brown. Remove them with a slotted spoon, crush them and set aside. In the same oil add the whole spices i.e the peppercorns,
cardamom, cinnamon and cloves, alongwith the mutton, ginger / garlic and salt. Stir and cook for approximately 8 10 minutes or till the oil seperates. Whip the yoghurt with the red chilily, coriander,
turmeric and all spice powders as well as the tomato puree. Add the yoghurt mixture to the meat. Fry until the oil seperates. Mix the crushed onions with the
almonds and add to the meat. Cook till the meat is tender. Sprinkle the kewra and serve.
Updated: 23/09/2006
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Heat the oil and fry the onions till they are light golden in colour. Remove with a slotted spoon and grind them together with the cardamoms, cloves,
nutmeg and mace. Reheat the oil, put the cinnamon, ginger / garlic, mutton pieces and
salt. Fry till the meat is light brown. Mix the ground onion mixture with the yoghurt, red chilly powder and coriander powder. Add this to the meat and let it cook over a low heat till the meat is tender. If required, add 1 cup of water to make gravy. Sprinkle the kewra and saffron on it and let it simmer for approximately 5 10 minutes till the oil floats on top.
Updated: 23/09/2006
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Prick the chicken pieces with a fork. Mix the Ginger / Garlic, salt and 4 tbsps of oil. Cover the
chicken pieces with this marinde and set aside for 30 minutes. Heat the remaining oil. Then add the
chicken and stir. Add the onion, green chillies, red chilily powder, black
pepperr and ginger. Stir and cook till the oil seperates. Add the "Makhani gravy" and cook over a low heat, for approximately 25 30 minutes, till the
chicken is tender. Sprinkle the coriander leaves and all spice on top. In a saucepan combine the first 6 items listed under MAKHANI GRAVY and cook till they blend. Bring to a boil, then add the butter and cream, stir through, add the
fenugreek
Updated: 23/09/2006
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1.Soak the satay sticks in water for a while.
2.Take grated paneer, processed cheese, half the cardamom powder, half the garam masala powder,
mint leaves and mix mashing with your hands. Take a portion of this mixture and place on a satay stick and press it around the stick till it is a thin layer. Press the ends firmly.
3.In another bowl mix grated khoya, chicken kheema and mix. Break an egg and add. Add
salt, remaining cardamom powder, white pepper powder and remaining garam masala powder and mix well.
4.Take a portion of this mixture and spread it over the paneer mixture. Similarly prepare the other seekhs. You can keep the seekhs in the refrigerator for some time before frying.
5.Heat sufficient oil in a pan and place the seekhs on it and shallow fry. Turn the sticks when one side is done so that the other side gets cooked similarly.
6.Serve hot sprinkled with chaat masala.
Updated: 23/09/2006
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First of take a oil in fry pan and fry the bone less chicken and when it turn golden brown then take them aside, then in the same oil put the
methi and bay leaves and mustard seeds (raie)and fry the onion until they will golden brown then add
haldi,cayenne pepper ,peprica,crushed cumin and corriander,salt,garm masala ,tomatopuri/paste and fried
chicken then add water and cooked well in form thick gravy u can add water more as required and in last cider
vinegar and cook 5 mins
and serve it with roti or nans n enjoy this hot spicy chicken vindaloo
Updated: 23/09/2006
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Slit open the breast piece like a leaf, marinate with salt, pepper and vinger for haf n hour. Fill with cheese slices and mushrooms. Coat with
Maida and bread crumbs, deep fry. Serve with french fries and cole slaw
Updated: 23/09/2006
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in a large bowl let the macroni boil add 1tb spoon of oil and 1 tb spoon of salt while boiling.finely cut the carrots capcicum and fry them untill they become tender then cut the boneless
chicken in fingers and add them into the fried vegetables.meanwhile boiled the rice.then add all
salt,black peper,red chilli,soya sauce and ajinomotto in the stuff and stir well.then add the rice in it and finally add the boiled macrona in it.serve it hot and with ketchup and hot sauce.
Updated: 23/09/2006
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In a Sauce pan put oil and then flour (maida) with pepper and salt to taste, fry till the
maida turns pink then start adding 1 cup milk slowly soon it will thicken.Keep the sause light not very thick keep ading milk. You can also add in cheese if you like it will melt in the sauce.
In a fry pan cut cubes of chicken and fry with pepper and salt for 10 minutes till done and add them to the sauce then drain water from the
corn and add that to the sauce too. let it simmer for about 15 minutes. Dont thicken the sauce too much or lumps will form.You can have it with rice or on its own.
Updated: 23/09/2006
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Combine chicken, paste, onion and 60ml of the yogurt in heated oiled medium frying pan;cook, about 5 minutes. Combine remaining yogurt with coriander, juice and sugar in small bowl.
Place onequarter of chicken mixture along short side of one piece of lavash; drizzle with onequarter of yogurt mixture and 2teasp of the chutney; roll to enclose filling.
Updated: 23/09/2006
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Combine chicken, paste, onion and 60ml of the yogurt in heated oiled medium frying pan;cook, about 5 minutes. Combine remaining yogurt with coriander, juice and sugar in small bowl.
Place onequarter of chicken mixture along short side of one piece of lavash; drizzle with onequarter of yogurt mixture and 2teasp of the chutney; roll to enclose filling.
Updated: 23/09/2006
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chicken:1.stir nuts , garam masala, coriande and chilli in a heated small frying pan until nuts are browned lightly2.make a nut mixture with
garlic ginger, vinegar and half the yougurt until smooth. In large bowl, combine nut mixture, remaining yogurt and
chicken;cover and refridgerate 3hours3.Melt butter in a large pan, add onion,
cinnamon and cardamom; cook until the onions are browned. Add the chicken mixture; cook 10 minutes.4.Add paprika puree and stock, bring to boil 45 minutes5. Remove and discard
cinnamon and cardamom. Add cream; simmer 5 minutes.
Updated: 23/09/2006
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In pot, heat oil and fry onions until golden brown. Then take out onto paper towel. In remaining oil put in long and ilaichi. Add
chicken and stir. Add gingert garlic paste. Mix well. In blender put fried onions with yogurt and little water and make paste. In
chicken, now add coriander powder, chili powder, salt and bhoon until oil seperates. Then add
yogurt/onion mixture. Add little water depeneding how much shorba u want. Cook on med. heat for 30 min. Serve hot with naan.
Updated: 23/09/2006
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Heat oil in a wok or kadai. In a bowl put the mashed boiled potatoes.Put in the boiled
chicken and grated cheese. Add to the ingredients a mashed boiled egg. Next add hara dhaniya and 2 tbsp of cornflour. Next add half teaspoon of
salt and black pepper and also half teaspoon of baking powderMake small balls and roll them in an egg and next in bread crumbs. Deep fry the balls. You can also make these balls in the shape of cutlets.
Updated: 23/09/2006
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Put all the ingredients in the mixer except vinegar, and mix them for 2 minutes or until all ingredients are all
dissolved.
Then add the vinegar and mix again for a little bit and pour it out in a bowl and serve.
Updated: 23/09/2006
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Mix all the ingredients and marinate and keep it for maximum about 2 hours.Dip the
chicken in flour and cornflour,mixture flour and cornflour and water and deep fry on low flame
Updated: 23/09/2006
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Mix all the above mentioned ingredients ( except chicken) in the blender and blend them for about 2 minutes. Then marinate boneless
chicken cubes into this mixture and marinate for about 2 hours.
Then put these pieces on skewers and use butter for battering. Keep on skewers until done or you can also make it in the nonstick pan, until the
chicken gets tender and turns into golden brown. Serve it with ketchup or with raita.
Updated: 23/09/2006
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Tie the legs of chicken together with the thread. then mixed all the above mentioned ingredients in the curd except oil. mixed them smoothly and then marinate the whole
chicken in it for 25 minutes. Then in a deep pan pour the chicken with all masala and cook it on medium flame for about 25 minutes until the
chicken is cooked. Then take out the chicken and prepare oil in the other pan for deep frying. Put the whole
chicken into the oil and deep fry it for 5 minutes until it gets golden brown. Take out the
chicken and serve it with fresh green salad or with raita.
Updated: 23/09/2006
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thread chicken,tomato,onion and capcicum,skewers(use wooden skewers).arrenge kabab in a baking dish combine all remaining ingrediants in a small bowl brush oil on kabab.put into a preheat oven for 4045 min or until
chicken and vegtable are cooked
Updated: 23/09/2006
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put chicken in a pan and cook it for 10 minutes on high flame till it becomes whitish in colour. take it out and allow it to cool. In a bowl mix
flour, salt, pepper, black pepper, ajinomoto and baking powder add little water and make a smooth paste. dip
chicken pieces into this batter and keep aside. Crush cornflakes and chips together and then coat the marinated
chicken pieces entirely with them. Make sure no area is left without coating of cornflakes and chips. Heat oil in a karhayee or deep fryer and deep fry the
chicken pieces till they become golden brown in color.You don't have to fry them for long as they are already steamed. Serve with Ketchup or
garlic sauce. Enjoy!!!
Updated: 23/09/2006
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Boil potatoes and chicken then mash them and mix all ingredient and knead well.Make medium sized kebabs ,beat two eggs and dip kebabs in egg batter and place in frying pan cook for about 68 mins. Serve hot with tea/coffee etc.
Updated: 23/09/2006
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first heat oil in a pan,,,put boneless chicken& green chillies,,& fry till golden,then add
ginger garlic paste & red chilli powder & fry for few minutes,,then add
tomato paste,,fry & add yogurt & cook for few minutes,,also add hot chilli sauce & sugar at this stage,,
then at the end add fresh cream & put on dum with green coriander leaves coriander leaves & fresh green chillies for few minutes until oil comes out..
butter chickenis ready & try ,,its really tasty.
Updated: 23/09/2006
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Mix black pepper, salt, ginger garlic paste, vinegar vinegar,lemon juice and yougart together till paste is formed
Marinate chicken pieces in the paste and keep marinated pieces for 2 hours
Deep fry in the cooking oil till golden Brown Serve with Raita or Tomato Ketchup
Updated: 23/09/2006
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Take the boneless chicken and put it in a chopper and mince it.keep in mind that when you wash the
chicken drain all the water.add all the ingredients and mix thouroughly.fry a little in oil to see if the
salt is according to taste.then keep it in the fridge or out at room temp for atleast half an hr before frying.then fry them in a little oil.don't deep
fry.chicken cooks more quickly than beef or lamb so the frying will be quick and easy.serve with ketchup,pudina chatni or
imli chatni.excellent in taste.,5
Updated: 23/09/2006
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Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bayleaf, and cook until the bay leaf turns golden brown. Add the
onion and fry for two minutes. Add the ginger garlic paste and fry for 4 6 minute.
Add the chicken and fry for 5 minutes.
Sprinkle in chili, coriander powder, cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked. Add
tomato paste and cook on low heat.
Just before removing, add Garam Masala and coriander leaves
Updated: 23/09/2006
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First of all, combine chickenClick to find more about chicken with garlic,
salt, and vinegar. Set it aside for half an hour. Then add flour, cornflour, egg white, and soy sauce, mix it till it becomes a smooth mixture. Then dip the chickenClick to find more about chicken pieces into this mixture one at a time. In a pan, heat oil. When the oil becomes really hot, turn down the heat and start frying the chickenClick to find more about chicken pieces till they are done. When they turn golden brown, take them out of the pan, and place them on a paper towel so it will absorb the extra oil.
Updated: 23/09/2006
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MARINATE CHICKEN WITH GARLIC,SALT AND VINEGAR FOR 1/2 AN HOUR.
NOW MIX MAIDA,CORNFLOUR,EGGWHITE,CHILLIE SAUCE AND SOYA SAUCE.
NOW DIP EACH PIECE IN THE BATTER AND DEEP FRY IN HOT OIL,IN A DEEP VESSAL(KARAHI).
STRAIN ON PAPER NAPKIN.
SERVE WITH SAUCE.
Updated: 23/09/2006
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Mark cuts on the chicken pieces. Mix salt, chili powder, lemon juice, paprika and cumin powder. Apply the paste on the
chicken pieces and marinade them for 2 hours. Brush oil on both sides of the
chicken and bake in a moderately heated oven for 20 to 25 minutes.
Updated: 23/09/2006
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Mix all the given ingredients. Then heat the oil and fry the paste till light brown. Add
chicken and fry it for five minutes. Add the yogurt and fry till water dries up. When cooked add
lime juice and serve.
Updated: 23/09/2006
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Apply the garlic ginger paste and salt to the chicken. Heat the oil and fry the red ground chilies till dark brown. Add the chopped tomatoes and cook for a little while. Add the
chicken and cook it till done. Fry the green
chilies and serve it with chicken.
Updated: 23/09/2006
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Remove the skin and make 23 deep cuts in each chicken piece. Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or
vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 45 hours to marinate. Better if left in refrigerator over night.
Grill method
Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals.
Oven method
Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350 F) for 30 minutes. Then remove tray and pour off any liquid. Baste
chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of
chicken is crispy.
Updated: 23/09/2006
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Cut the chicken into 1 inch cubes. Mash cottage cheese and mix it with fresh cream to make a fine paste. Hang the curds in a muslin cloth for about half an hour. Mix all the ingredients together except the oil. Put the
chicken pieces into this mixture and let it marinate for 2 hours.
Roast the pieces in a preheated oven (220C) for about 15 minutes. Turn the pieces over and baste with oil. Cook for another 56 minutes or till the
chicken tender.
Serve with lemon slices, mint onion rings
Updated: 23/09/2006
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Poultry Recipe Recipes
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Total:
617 | Displaying: 201 - 240 | Pages: << 1 2 3 4 5 6 7 8 9 10 >> |
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