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Ingredients:
2 cup cooked and diced Chicken
1 Sandwich Loaf
5 tblsp Butter
2 chopped Onion (Pyaj)
200 gms thinly sliced Mushrooms (Goochi)
1 tsp chopped Parsley (Ajmod)
1 cup diced Ham
1/2 cup diced Bacon
1/4 tsp Thyme
To taste Salt (Namak)
To taste Pepper (Mirchi)
How to make chicken & ham loaf top:
- Cut a 1" slice off the of the loaf.
- Pull out the soft bread from inside.
- Use for making bread crumbs.
- Leave 1/2 " inner lining of bread to preserve this shape.
- Melt 4 tblsp of the butter.
- Spread this on to the loaf inside and out.
- Replace the lid and place the loaf on baking tray.
- Bake it for 10 minutes at 400 F.
- Let it cool.
- Cook the onions in the remaining butter.
- Combine mushroom and cook for more 2 minutes.
- Mix in the parsley.
- Season with salt and pepper.
- Combine together the bacon, ham and 3 tblsp of bread crumbs.
- Stir in thyme and season to taste.
- Press half ham mixture well down into the loaf case.
- Cover with onion and mushroom mixture.
- Place chicken on and cover it with the onion mixture and a layer of ham mixture.
- Replace the lid.
- Wrap the loaf in foil.
- Bake it in oven at 375 f for 45 minutes.
- Cut into thick slices.
- Serve hot or cold.
Ingredients:
2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)
How to make chicken bon bon:
- Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
- Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
- Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
- Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
- Mix thoroughly.
- Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
- Pour the bon bon sauce on top of the chicken.
Ingredients:
12 large Drumsticks of Chicken
75 gms Desi Ghee
100 gms sliced Onion (Pyaj)
6 small Cardamom (Chotti Elaichi)
2 big Cardamom (Motti Elaichi)
3 Cloves (Lavang)
1 stick Cinnamon (Tuj/Dalchini)
25 gms strained Garlic Paste (Lasun Paste)
25 gms strained Ginger Paste (Adrak Paste)
10g Tazza Dhania
4.5 gms Turmeric (Haldi)
3 gms Red chili Powder (Lal Mirchi)
Salt (Namak)
100 gms Yoghurt
1 litre clear Chicken Stock
60 ml Cream (Malai)
1/2 Nutmeg (Jaiphal)
12 Tazza Dhania
How to make royal chicken top:
- Clean, remove the skin and debone the chicken.
- Cut each breast into three equal sized pieces widthwise.
- Wash them and pat dry.
- Heat ghee in a pan.
- Combine onions, green cardamom, black cardamom, cloves and cinnamon.
- Fry over medium heat till onions becomes translucent and glossy.
- Combine garlic and ginger pastes.
- Stir for 30 seconds.
- Combine coriander, turmeric and red chilli powders and stir.
- Then combine 120 ml cup of chicken stock and salt and stir well.
- Take it to a boil.
- Reduce the heat and let it simmer.
- Stir constantly so that onions are mashed properly.
- Remove pan from heat.
- Mix in in yoghurt.
- Return pan to heat and stir fry until the liquid evaporates.
- Combine 480 ml cup of chicken stock.
- Take it to a boil.
- Reduce heat.
- Cover it and let it simmer.
- Stir occasionally for 5 minutes.
- Combine grated nutmeg and stir it well.
- Cover and let it simmer over very low heat till the gravy is of thin sauce type.
- Remove it from the heat.
- Adjust seasoning.
- Pour in a bowl.
- Garnish with coriander.
- Serve with phulka.
Ingredients:
2 cut into serving pieces broiler-fryer Chickens
1 tsp Monosodium Glutamate
1 1/2 tsp Salt (Namak)
1 slightly beaten Egg
1 6 oz Can Pineapple Juice (Ananas Ka Raas)
1 1/3 cup fine dry Bread Crumbs
1/4 cup melted Butter or Margarine
1 1/3 cup flaked Coconut (Nariyal)
How to make pineaple chicken top:
- Rinse pieces of chicken.
- Pat dry with paper towel.
- Drizzle monosodium glutamate and salt over both sides.
- Mix egg and pineapple concentrate a plate.
- Mix bread crumbs with melted butter in another plate.
- Combine coconut to butter-bread crumbs mixture .
- Mix well.
- Coat chicken pieces with pineapple mixture.
- Next roll them in coconut mixture.
- Place them on 2 foil-lined baking pans.
- Bake them in a preheated oven to 350 for about 40 minutes.
- Reverse pans in oven for even baking.
- Bake for another 40 minutes.
- If chicken becomes very brownish before end of baking time cover it loosely with foil.
Ingredients:
1 cup uncooked Rice (Chawal)
1 cut in serving pieces broiler- fryer Chicken
2 tsp Butter
1 tsp Paprika
1 tsp Curry Powder
1/4 cup slivered Almond (Badam)
1 10 1/2 oz can Chicken Broth
1/2 can Water
Curry Sauce:
1 10 3/4 oz can Cream of Chicken Soup
1/4 cup Milk
1 tblsp Sherry
1 tblsp Cornstarch
1/2 tsp Curry Powder
How to make curried chicken with rice top:
- Place dry white rice in bottom of a buttered baking dish.
- the rice with pieces of chicken.
- Spread butter over.
- Drizzle paprika, curry powder and almonds.
- Combine chicken broth and water.
- Cover the baking dish.
- Bake it in a oven at 375o for about 45 minutes.
- Remove from the oven.
- Spread curry sauce over chicken.
- Continue cooking unvcovered for 15 more minutes.
- Curry sauce:
- Mix all ingredients of curry sauce in a pan.
- Take it to boil over low heat.
- Remove from heat.
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2 cup cooked and diced Chicken 
