Main Dishes

All Main Dishes Here

BUTTER CHICKEN

Chicken 1 lb
Onion 1
Ginger paste 1
Chili powder 2 tsp
Green chili 2
Butter 1/4 cup
Tomato puree 1/4 cup
Cream 1 cup
Salt
Coriander leaves

Cut the onion in to small pieces.
Melt butter in frying pan.
Add the grated onions & fry until golden brown.
Add the ginger & garlic pastes.
Fry for a minute & add the tomato puree.
Add the chopped green chilies, coriander leaves,salt and the chili powder. Fry for 2-3 minutes.
Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
Heat in a preheated oven at 350F and cook the chicken in oven for 20 minutes Serve hot.


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CHILI CHICKEN

Chicken 1 lb
Green chili 5
Red chili powder 1/2 tsp
Pepper powder 1/4 tsp
Yogurt 1/2 cup
Turmeric Powder 1tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt
Oil

Cut onion, tomato into small pieces and grind them into paste.
Cut thin slices of green chili.
Mix red chili powder, salt, turmeric powder, yogurt, ginger, garlic paste and oil. Then add onion tomato paste on to the mixture and mix well. Marinate the chicken with this mixture for an hour.
Heat oil in a pan. Add green chilies, and black pepper powder and fry for 30 sec.
Add chicken marinade and fry until half cooked. Stir occasionally.
Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
Cover and cook for 8-10 min on low heat, keep a constant watch.

FRIED RICE

Basmati Rice 2 cup
Carrot 1/4 cup
Onion 2
Beans 1/4 cup
Green peas 1/4 cup
ajinomoto salt a pinch
pepper powder 1 tsp
Garam masala (curry powder)
Salt
Oil

Cook Basmati rice adding 4 cup water until fully cooked.
Cut the vegetablesin the form of long thin pieces.
Heat the oil in a frying pan. Add the vegetablesand fry until it cooked and 1/2 a teaspoon salt and fry till half-cooked.
Add the cooked rice and mix.
Add a pinch of aji-no-moto (chinese salt), 1/2 a teaspoon salt, 1/2 a teaspoon pepper powder, and 1/2 ateaspoon garam masala (if required).
Keep in low heat for about 10 min, stirring once in awhile.
Remove from flame and serve hot with Onion curd pachid.

CHICKEN BRIYANI

Basmati rice 2 cup
Chicken pieces 1/2 lb
Ghee 4 tsp
Cinnamon 1 small piece
Cardamom 3
Fennel seeds 2 tsp
Bay leaves 3
Cloves 2 or 3
Ginger a small piece
Big onion 2
Cashews 4
Oil 4 tsp
Green chilies 2
Pepper powder 1 tsp
Coriander powder 2 tsp
turmeric powder 1/2 tsp
Yogurt 2 tsp
Water 4 cups
Coriander leaves (cilantro)

Wash and clean the chicken pieces and cut into pieces.
Chop the onion length wise, chop green chilies, ginger, garlic, coriander leaves in small size.
Grind small amount of onion, fennel seeds, cashews, ginger, garlic, green chili and cashews. grind it with little water until it becomes paste.
Heat the pan with oil add cinnamon and bay leaves when it becomes brown. Add chopped onions and fry until it becomes brown then add chopped tomato and yogurt fry for 2 min.
Then add the ground paste fry until all the aroma comes out. Then add chicken, coriander powder, pepper powder and turmeric powder and mix well.
Fry for a while now the chicken is half cooked.
Wash and clean the rice.
Transfer both masala and rice into the cooker add 4 cups of water. Add salt and pepper in to it.
Turn the heat into medium for 10 mins.
After 10 min, open the cooker and mix it well and garnish with coriander leaves.
Serve it with Raitha.

Tandoori chicken

10 drumsticks
2 Tbsp. plain yogurt
2 Tbsp. tomato paste
2 Tbsp. fresh ginger, shredded
6 cloves garlic, ground
2 Tbsp. lemon juice
2 Tbsp. vinegar
Salt, to taste
Red pepper, to taste
Garam masala, to taste
2 Tbsp. canola (or other vegetable) oil

Skin drumsticks and make cuts on the drumstick meat. Mix yogurt, tomato paste, ginger, garlic, lemon juice, vinegar, salt, pepper and garam masala. Marinate chicken in this paste for six hours. Preheat oven to 350 degrees fahrenheit and bake for 45 mins.

u r a gr8 Chef!!!!!

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