Chicken Noodle Soup

Chicken Noodle Soup

Ingredients:

1 large yellow onion, peeled and diced
3 stalks celery, diced
3 carrots, peeled and diced
1-3 garlic cloves, to taste
1 1/2 pounds (about 6) chicken thighs, preferably bone-in
1 bay leaf
1-2 quarts chicken stock, 
1/2 pound pasta
2 teaspoons vegetable oil
1-3 teaspoons salt

Method:

1.Warm a teaspoon of oil over medium heat in the dutch oven or soup pot. Add the diced onions, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3-5 minutes. Clear a space in the middle of the pan and add the garlic. Cook until aromatic, about 30 seconds, then stir the garlic into the vegetables.

2. Remove the skin from the chicken thighs, but leave the bone in. (Boneless chicken thighs are also fine in this recipe, but the bones add richness to the broth.) Move the vegetables to the edges of the pan and warm the remaining teaspoon of oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. It's ok if they are snug. Cook without moving for about 3 minutes, until the underside is seared golden. Flip the thighs and sear the other side until golden.

3.Add the bay leaf and 1/2 teaspoon of salt to the pot. Pour in one quart of the broth, reserving the remaining quart for later. Bring to a simmer, then reduce the heat to medium-low. Simmer for 30 minutes.

4. Move the pot off the heat and transfer the chicken to a plate with a slotted spoon. Use two forks to pull the meat apart into shreds (or chop into cubes). Remove and discard any bones. It's ok if the meat is still a little pink in the middle at this point.

5. Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is barely  and the drain. Alternatively: Add the second quart of broth to the soup, bring to a simmer, and cook the pasta in the soup itself.

6.Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn't quite finished cooking, continue simmering until it has cooked through. Add the noodles to the soup. If a thinner broth is desired, add additional chicken broth. Remove the bay leaf, and taste the soup. Add salt and pepper to taste. Remove from heat and serve.

Thai BBQ Chicken

Ingredients:

4 tbsp sweet chilli sauce

4 tsp lime leaves,finely chopped

3 stalks lemongrass,finely chopped

4 tsp grated ginger

4 tbsp olive oil

4 free-rang chicken supremes,skin on

Method:

1.combine all the marinade ingredients in a non-metallic bowl and coat the chicken well.Marinate for at least 1 hour,or up to overnight.

2.When ready to cook,remove the supremes from the marinade,and shake off any excess.season and cook,skin side down,on the hottest part of the barbecue for 10 minutes,removing to a slightly cooler part for another 15 minutes,and turning once.Baste with the marinade during cooking.when the chicken is completely cooked through,serve immediately.

Chicken Chop

Ingredients:

Chicken mince 250 g

Onion (chopped) 1

Potato (boiled) 5

Salt as to taste

White  pepper 1 tsp

Plain flour 1/2 cup

Eggs 2

Bread crumbs 1 cup

Oil as required

Method:

Heat some oil in a pan.

Saute fry onions in it and then add minced meat.

Add salt, white  pepper and mix well.

Cook them well and then put aside to let it cool.

Mash the potatoes and add chicken mixture in it.

Mix them all well and make small round shapes.

Beat the eggs well.

Roll them in plain flour, then in eggs, then in bread crumbs.

Deep fry them all.

Serve with ketchup or any other dip.

Roasted Chicken and Vegetables

Ingredients:

• 2½ tbsp. vegetable oil

• 2 tbsp. panch phoron

• 2 dried bay leaves

• 2½ tbsp. grated fresh ginger

• 2½ tbsp. minced garlic

• 2½ tsp. ground coriander

• 1½ tsp.  salt

• 1¼ cups plain whole-milk yogurt mixed with 11/2 tsp. flour

• 4 each bone-in chicken legs and thighs (separated; 2 lbs. total)

• 1 each red and yellow bell peppers, cut into chunks

• 2 large carrots, quartered lengthwise, cut into 3-in. pieces

• 1 lb. Yukon Gold potatoes, peeled and cut into chunks

Method:

1.  Heat oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 min­utes. Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. Add yogurt, stir to = loosen browned bits, and let marinade cool.

2. Marinate by putting chicken, bell peppers, and carrots in a 1-gal. resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least 2 hours or overnight.

3. Bake chicken: Preheat oven to 475° with a rack set in upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minutes and ending with chicken skin side up, until browned, 40 to 45 minutes.

Chicken With Potato And Boiled Egg Currry

Ingredients:

Whole Chicken - 1 cleaned, removed fat and cut into pieces.

Onion Medium size - 2,

Ginger paste - 1 1/2 tablespoons

Garlic paste - 2 tablespoons

Green Chili paste - 2 tablespoons

Red chili powder - 1/2 tablespoon

Turmeric powder - 1 teaspoon

Coriander powder - 2 teaspoons

Nutmeg powder 1/4 teaspoon

 mace powder - 1/4 teaspoon

Cinnamon powder - 1 pinch

Bay leaf - 1

Cardamom pods - 4/5

Cloves - 5/6

Cinnamon stick - 1

Whole milk yogurt - 1 cup

Egg - 4 hard boiled

Potato - 2 large cut into big pieces

Mustard oil - 5 tablespoons

Ghee - 2 tablespoons

Method:

1.Take the boiled eggs and potatoes and marinate them with little salt and turmeric and keep them aside for 10 minutes. Now Heat oil in a large pan and fry the eggs and potatoes and keep them on a paper towel.

2.Now finely chop 1 medium size onion and make a paste of the other one and set aside. Now take half of the chopped onion and fry them till light brown and put on a paper towel and let it cool. When the fried onion will be cold enough make a paste of the onion along with 2 tablespoons of yogurt.

3.Now marinate the chicken with salt, turmeric ,red chili, green chili paste, yogurt, ginger and garlic paste, coriander powder, raw onion paste and little oil and keep aside for 2-3 hours.

4.After 2-3 hours heat oil and add 1 tablespoon of ghee. Now add the whole garam masala like cinnamon, cloves, cardamom pods and bay leaf and fry till the fragrance comes from them.

5.Now add the half of the chopped onion into the pan and some salt and fry till light brown. Now add the marinated chicken pieces and the brown onion and yogurt paste into it and fry for 5-10 minutes. Now cover the pan and simmer the oven to lower medium heat for 20 minutes.

6.After 20 minutes open the lid and add the fried potatoes and eggs and cover the pan again for another 20 minutes. After 20 minutes open the lid and check if the chicken is cooked enough or not. If the chicken and the potatoes are cooked then higher the oven and boil the gravy on high flame for 10 minutes.

7.Now pour the Chicken Curry in a large serving bowl and sprinkle nutmeg powder, mace powder and cinnamon powder and some ghee on the top of the curry and serve with steamed rice or polao or chapati or parata.

Butter Chicken

Ingredients:

• 250 gm of boneless chicken, cubed

• 2 onions, minced

• 1 tomato, pureed

• 1 tbsp of tomato paste or sauce

• 1 tbsp of butter, ghee, or oil

• 1 tsp of minced garlic

• 1 tsp of minced ginger

• 2 tsp of coriander powder

• 1 tsp of chilli powder (use Kashmiri chilli powder for better results)

• 1 tsp of garam masala or chicken masala

• 1 large pinch of kasuri methi / dried fenugreek leaves

• 1 cup of milk

• 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)

• 1-2 tsp salt (adjust to taste)

• 1/4 tsp of turmeric powder

• 1 small bunch of coriander leaves / cilantro, for ganish

Method:
1.Heat the butter in a pan and add the minced onions. Fry until golden brown.

2.Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant.

3.Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly.

4.Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim.

5.When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage.

6.When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don't boil.

7.Adjust salt, garnish with the coriander leaves, and remove from fire.

8.Serve hot with tawa naan, pulao, or  rice .