special chicken tikka

Ingredients:
1) 6-7 green chillie
2) 1tbs chaat masala
3) 1tbs lkutti laal mirch
4) 1tbs garam masala
5) loong n kali mirch powder 1tbs
6) 2 tbs zeera n dhania powder
7) ghee 2 cups
8) adrak n lahsan adha Pao

Method:
1. aik karahi k andar 1 and half cup water n half cup gheee dalain.
2. abb iss mai chicken tikka k pieces dalain n achee tarhan mix kar k salt apny taste k mutabik dalain n 6-7 green chillies centre sy cut laga kar degchee mai daal dain n half cup ghee dubara iss wqt jb green chillie dalaingy us wqt dalni hai n dakhan dhak dain.
3. chicken ko pakny dain..
4. adha kilo lehsan n adha kilo adrak ko chatoo bata mai pesain n degchi mai daal dain n dubara dhak dain.
5. 1 tbs saabut pisa hua dhania.
6. 1 tbs zeera pisa hua...1 tbs garam masala..1 tbs chaat masala..1tbs kutti hui laal mirch...loong aur bari ileichee powder.
7. in sab ko aik khushak bowl mai alehda sy daal lain.
8. ab jab chicken golden sa ho jai to iss ko alehda degchi mai nikal lain taky oil sy alag ho jai.
9. ab iss mai sary masaly jo bowl mai thy iss mai daal dain n lemon ka juice dalain 5 min dam dain.

Kashmiri Chicken Recipe

Ingredients:

1. 1 kg chicken
2. 200 gms onions,cut into small pieces
3. 200 gms tomatoes,cut into small pieces
4. 1/2 tbsp chilli powder
5. 3/4 tsp turmeric powder
6. 1/2 tsp pepper powder
7. 5 tbsp curd
8. 50 gms cashewnuts,soaked and groundto a paste
9. 25gms chironji,soakedand ground to a paste
10. 5 tsp oil
11. 2 tsp ginger-garlicpaste
12. 2 bunches fresh corinder
13. 100 gms fresh cream
14. water to cook
15. salt to taste.

Method:

1. Heat the oil in a pan.Fry the onions till golden brown. Add chopped tomatoes and fry. Add chilli powder, turmeric, salt, curd, ginger-garlic paste and fry for a while.
2. Add the chicken pieces and mix minutes add a cup of water, cover and cook for 10-15 minutes or till tender.
3. Add cashewnut paste,chironji paste and fresh cream.
4. Mix well and simmer for five to eight minutes Serve with roti or butter naan.

Chicken roast Recipe

Ingredients:

1. chicken 1 kg
2. yoghurt(dahi)
3. red chilli 1tea spoon
   dhania powder 1 tea spoon
4. fresh cream half cup
5. salt 1 tea spoon (its up to u
6. oil 4 table spoons
7. gingergarlic paste
8. lemon juice (if u dont have lemon juice so u can use vinegar

Method:

• first cut chicken and put the deep silces on chicken then take bowl add chicken ,youghrt, ginger garlic paste,oil ,fresh cream ,salt ,redchilli powder, coriander powder,and if u want so u can use chat masala also for good taste,and then lemon juice and then mix all of things with chicken ,if u will be mix with your hands so it will be very good and then marinte chicken for may be half and 1 hour after marinating chiken take you owen tray and put some srpead litttle oil on the tray and then put chicken in owen if u want very tasty chicken so take 2or 3 potatos and them in round shape and put wih your chicken in sides
• you will be put chicken on 200 grades and very important thing your chicken will be red and check its cook very well so take it out and serv with salld and zeera rice

Chicken Chargha Recipe

Ingredients:

1. Chicken Chargha
2. Cooking time : 30 Minutes
3. Serves 2-4
4. Ingredients:
5. chicken 1 Kg (whole and slits marked on it)
6. Ginger and Garlic paste 1-tsp
7. Red chillies 1-tsp
8. Juice of four lemons
9. Yellow food color
10. White cumin 1-tsp
11. Black pepper 1-tsp
12. Vinegar 3-tsp
13. Salt to taste
14. Cooking Oil

Method:

• Wash the chicken inside and out, then marinate in salt, vinegar, lemon juice, ginger and garlic paste, red chillies, white cumin, black pepper and yellow food color.
• It is better to refrigerate the marinated chicken for 4 hrs but it can also be left outside.
• Half an hour before cooking, heat cooking oil in a deep pan or wok, deep fry the chicken on low heat, drain on absorbent paper and serve hot.

Roast Chicken with Pistachio & Cranberry Stuffing Recipe

Ingredients:

1. 2 (about 1.5kg each) whole fresh chickens
2. 2 tsp olive oil
3. Sea salt & freshly ground black pepper
4. 1 bunch fresh continental parsley
5. Pistachio & cranberry stuffing
6. 1 1/2 tbs olive oil
7. 2 small brown onions, halved, finely chopped
8. 75g (1/2 cup) Craisins (dried cranberries), finely chopped
9. 55g (1/3 cup) unsalted pistachio kernels, finely chopped
10. 2 garlic cloves, crushed
11. 245g (3 1/2 cups) fresh breadcrumbs (made from day-old bread)
12. 2 eggs, lightly whisked
13. 1/3 cup finely chopped fresh continental parsley

Method:

• To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.
• Preheat oven to 190°C. Rinse chicken cavities under cold running water. Pat dry with paper towel inside and out.
• Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.
• Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.
• Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest. Place chickens on serving platters and serve with pistachio stuffing and parsley.

Crisp Roast Chicken Recipe

 Ingredients:

  

1. 2kg free-range chicken 
2. 1 lemon, quartered 
3. 1 bunch thyme 
4. 50g butter, melted 
5. 2 tablespoons olive oil 
6. 675g chat potatoes 
7. steamed carrots and peas, to serve

Method:

• Preheat oven to 220°C. Remove excess fat from chicken cavity. Wipe chicken inside and out with paper towels (see tip). Select a roasting pan with sides 4cm high.
   
•  Place lemon and thyme in chicken cavity. Tie chicken legs together with un waxed string and tuck neck flap and wings underneath. Combine butter and oil in a small bowl. Brush over both sides chicken. Place, breast side down, on a greased roasting rack in pan. Roast for 35 minutes.
   
• Meanwhile, place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until almost tender. Drain. Return potatoes to saucepan. Cover to keep warm. Remove chicken from oven. Turn over and baste with butter mixture. Arrange potatoes around chicken. Brush with butter mixture.
   
• Roast both for a further 37 minutes or until juices run clear when chicken thigh pierced with a skewer. Cover and stand for 15 minutes to rest. Carve chicken and serve with potatoes and steamed vegetables.