Fried Mughlai Chicken

INGREDIENTS

Chicken breast 1/2kg (cut in cubes)

Plain flour 1/2 cup (for coating)

Onions 1 large (grind to a paste)

Tomato puree 1/2 cup

Thick greek yogurt 1/4 cup

Ginger & garlic paste 1tbs

Dry milk powder 1tbs

Green chilli 4 (grind to a paste)

Cashew nuts 8 (grinned)

Cream 4tbs

egg 1

Black pepper powder 1/2ts

Red chilli powder 1ts

Salt 1ts

METHOD

Take the chicken pieces and coat them with plain flour.

Heat oil and fry the chicken pieces till golden on medium flame and keep on paper towel.

Heat oil 1/2 cup add grinned onion, ginger & garlic paste, green chilli paste and fry on high flame till light golden.

Then add tomato puree, yogurt, cashew nut, dry milk powder, salt, red chilli powder, black pepper mix and cook on  medium flame till the oil comes on the surface.

Beat the egg and add to the curry and cook it.

Now add the fried chicken pieces mix and cover, simmer on low flame for 10 minutes.

Then add fresh coriander, cream mix.

Roast Chicken in Olive Oil With Shallots, Beans and Cabbage

INGREDIENTS

400 gm of Chicken Thighs
4 tbsp olive oil
1 tbsp butter
100 gm of shallots
5 cloves of garlic
200 ml of chicken stock
1 tbsp thyme leaves
salt and pepper of taste 

METHOD

Pat chicken dry and season to taste with salt and pepper. Place a medium pan over high heat, and add 2 tablespoons olive oil and 1 tablespoon butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan.

Use the unwashed pan to medium heat, and add 2 remaining tablespoons olive oil and 1 tablespoon butter. Add shallots, garlic & thyme. Stir gently (so garlic cloves don’t lose their peels), until shallots and garlic are lightly browned. Raise heat, add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature.

Preheat oven to 350 degrees. Return pan to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. now, move it to oven and bake for 15 minutes. Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix. 

BBQ Chicken with Pickled Veggies in Lemonade "Dish From Master Chef Australia"

INGREDIENTS:

60ml soy sauce
500g skinless chicken thigh fillets
1/2 Cup Sugar
1/4 Red pepper, Cut into fine match sticks
1 Clove Garlic, finely chopped 
125 ml lemonade
1 Lime juice
125 ml Vinegar
1/2 cucimber, cut into fine matchsticks
3 cm piece Ginger, finely chopped
1/2 bunch coriander
salt and pepper to taste

METHOD

1. Place the lemonade, soy sauce, lime juice and pepper, to taste in a bowl and stir to combine. Add chicken thigh fillets and allow to marinate for 10-15 minutes.

2. Meanwhile, heat vinegar and sugar in a saucepan over medium heat until sugar has dissolved.

3. Place chopped carrot, cucumber and red pepper in a bowl and pour vinegar mix over. Add ginger and garlic and stir to combine.

4.Place griddle pan over high heat. Once hot, lightly oil, sprinkle chicken with sugar and fry until caramelised and cooked through. Season with salt and pepper. Remove from heat and allow to rest.

5. To serve, place some coriander on each serving plate. Cut chicken into strips and lay over coriander. Drain pickled vegetables and place on top of chicken.

Crispy Cumin Chicken with Crispy Ginger - My version of Master Chef Australia Dish

Ingredients:

4 Chicken Thigh
1 tbsp grapeseed oil
1/2 tsp pinch cumin seeds
salt and pepper to taste
20 g knob ginger
300 ml vegetable oil

Steps:

For Crispy Ginger

Step 1 : Heat Oil in a small saucepan over medium heat.
Step 2 : once hot, add ginger and fry until crisp and golden for about 2 minutes. 
Step 3 : Remove from oil abd set aside on paper towel to drain.

For Crispy Chicken

Step 1: place chicken thighs into a bowl and add grapeseed oil, cumin seed, salt and pepper. Toss to coat chicken pieces evenly.
Step 2: Heat a large ovenproof  frypan over high heat and add chicken pieces and fry until crisp for about 6-8 minutes.
Step 3: Turn chicken pieces over and transfer frypan to the oven to bake until chicken is cooked through for about 12-15 minutes.
Step 4: Remove from oven and set aside to rest for 8 minutes.

Chicken is ready to be served and to be enjoyed. 

Chicken Mince / Chicken Keema

Ingredients;
1/2 kg minced chicken
200 gm / 2 medium sized onion
1 tbsp ginger-garlic paste
2 finely chopped green chilies
2 tbsp chopped coriander leaves
100 gm / 2 small chopped tomatoes
100 ml cooking oil
1/2 tbsp - pepper powder
1/2 tbsp - garam masala
a pinch turmeric powder
1/4 tbsp : roasted coriander powder
Salt to taste


Steps:

1.  Heat oil, fry onions until transparent, add ginger garlic paste.
2. Add all dry masala and suate at low flame  until oil seperates.
3. Add miced chicken, and fry untill all liquid dries.
4. Add tomatoes, cover and cook for 20-30 minutes, until mince is tender.
5. Add green chilies, fresh coriander and cook until oil separates.

Keema is ready to serve. Enjoy with Paratha or roti.  

Chicken tandoori

Ingredients:

1 whole chicken cut in 12 pieces

1 packet of chicken tandoori masala(gagani)

12 tbsp of heavy curd

3 tbsp ginger garlic paste

5 tbsp of kasuri methi 

2 tbsp garam masala

2 tbsp salt

3 tbsp chilli powder

2 tbsp lemon juice

1 piece of coal 

5 tbsp of vegetable oil

Method:

Mark deep cuts on chicken pieces.

Rub the full packet of tandoori masala, rub it properly so that the powder is immersed into the deep rashes.

Now add all the other ingredients- curd, ginger garlic paste, garam masala, salt, chilli powder, lemon juice and crush kasuri methi.

Marinate the chicken for atleast 4-5 hours and keep it inside refrigerator.

Now pre heat the over for 15 minutes.

Oil the nonstick oven pan with few drops.

Pour the marinated chicken on the pan and evenly distribute the chicken piece on the pan. 

Pour the remaining marination on the chicken and put it in oven for 20 mins at 160 degree C.

Now take out the chicken, as of now the chicken must have left loads of water on the pan, no need to panic, its usual.

Now turn the pieces and put it back in oven for 20 mins at 160 degree C. 

After 15 mins check if the chicken has start leaving the bones if not let it cook for 5 more minutes, if yes then increase the temp to 180 degree C  for 2 minutes.

Now take out the pan out of oven. 

On gas burn the coal, till it turns red. Pick the coal with plucker and keep it on foil in between the chicken pieces and also pour 2-3 drops of oil over the coal. 

Now cover the pan and let chicken pieces absorb the smell of coal.

 

After 5 minutes remove the cover and serve the tandoori with onion salad and the masala left in the tray.

Chocolate Mousse

Ingredients:

150 gms of dark chocolate

400 gm of cold heavy cream

3 egg white

30 gram of sugar

125 grams of butter

Procedure

Place chocolate with butter in large bowl set over simmering water, at low temp and let the chocloate melt in butter. Once melted turn off the heat.

Beat the cold cream untill it form soft peaks. Set aside and let it get settled at room temperature. 

With a mixer whip the white of eggs untill it forms soft peaks. Gradually add sugar and continue whipping untill firm.

Remove the chocolate from the boiler and using a whisk fold in egg whites all at once. When the egg whites are completely incorporated fold in the whipped cream.

Cover the mousse and refrigerate it for an hour.

The mousse is ready to b enjoyed!!!