Oct 2007 | Page - 7
[<<Prev] 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 [Next>>]
 

CHICKEN CAFREAL

Cooking and preparation Instructions

1.
Clean & cut the chicken into small pieces.
2.
Marinate chicken pieces with salt, lime, vinegar and soya sauce.
3.
Grind all the spices with the coriander leaves.
Ingredients
• Chicken -2 kg • Salt - To taste
• Garlic cloves      - 6-8 pc • Oil        - 30 ml
•  Coriander leaves - 1 bunch • Butter   - 50 g
•  Cinnamon sticks - 1 pc • Soya sauce       - 1 tbsp
• Cardamom - 5 pc • Lime - 1 pc
•  Cloves   - 5 pc • Vinegar - 1 tbsp
• Green chilli -10 pc • Onions  -3 pc
• Black pepper     -1 tbsp • Ginger Slices     - For Garnish
4.
Mix the grounded masala and butter with the chicken pieces.
5.
Heat the oil in a frying pan. Add sliced onions and marinated chicken pieces.
6.
Cook on slow heat and cover with lid for 10 minutes.
7.
Cook until chicken pieces are tender. Add a little water if required.
(This Recipe Serves 6 persons)
8.
Garnish with sliced ginger and coriander leaves. Serve hot.
CCK, Mr. Ramesh A. Lingam (MRK)

CHETTINADU CHICKEN

Cooking and preparation Instructions

1.
Marinate the chicken with salt and turmeric powder and set same aside for half-an-hour.
2.
Heat the groundnut oil in a pot and add cinnamon sticks, cloves, bayleaves, fennel seeds and fry them in mild heat for about an hour.
3.
Add onions (Jullien cut) to the garam masala, fry until they turn golden brown.
Ingredients
• Chicken - 1 kg • Coriander powder - 3 tsp
• Groundnut Oil    - 90 ml • Turmeric powder - 1½ tsp
•  Cinnamon sticks - 2 small pc • Fennel Seeds    - 2 tsp
•  Cloves   - 4 pc • Small piece of ginger - 1 pc
• Bay leaves - 3 pc • Onions  - 250 g
•  Black peppercorns - 12 pc • Tomato - 200 g
• Garlic cloves      - 15 pc • Salt      - To taste
• Red chilli powder - 1 tsp • Coriander leaves
& Lemon		 - For Garnish
4.
Add tomatoes (Jullien cut), chilli powder, coriander powder and fry until tomatoes appear to melt.
5.
Add chicken, stir it for 15-20 min on slow heat until chicken is cooked.
6.
When chicken appears dried, add 200ml of water, cook on slow heat for 15-20 min until the chicken is properly cooked.
7.
Mash garlic cloves with black peppercorns and add the paste into the chicken.
8.
Remove the chicken from the heat, and leave lid on for around 5min.
(This Recipe Serves 5 persons)
9.
Garnish with coriander leaves and lemon. Serve hot.
CCK, Mr. Alagu Arumugam (EML)

CHICKEN A LA TURC

Cooking and preparation Instructions

1. Place chicken into a pot with 8 litres of water
2.

Add onions, carrots, parsley, salt and pepper.

3.

Bring to boil and skim. Cover and cook for 2 hours.

Ingredients
• Chicken
(whole chicken) 		4 nos • Salt 4 tsp
• Water 10 litres • Pepper To Taste
•  Onions 500 g • Shelled walnuts 8 cups
•  Carrots 800 g • Paprika 4 tbsp
• Parsley 4 bunches • White bread 12 slices
4.

When chicken is tender, remove from pot and allow it to cool.

5.

Save the stock. When chicken is cool enough, skin and de-bone the chicken. Cut same into small pieces.

6.

Put walnuts through grinder twice and then add paprika.

7. Press grinded nuts and paprika between layers of cheesecloth to get about 8 tbsp of red oil which is to be set aside for garnishing.
8.

Soak bread slices in chicken stock. Squeeze dry and add to ground walnuts and paprika, mixing well.

9.

Put the mixture through the grinder three times.

10.

Add 4 cups of chicken stock and work into a paste.

11.

Use half of the paste to mix with the chicken, blending it thoroughly.

12. Spread the remainder of the paste over the chicken mixture and garnish the top with the red oil.
(This Recipe Serves 20 persons)
13. Dish to be served cold.
CCK, Mr. Venkatayya Lachmayya Naik (RBL)

 
ENB History | Home
 Oct 2007 | Page - 7
[<<Prev] 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 [Next>>]