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September 29, 2005
chicken treats
Chicken Chargha
Ingredients
1 chicken (whole)
1 tbsp ginger paste
1 tbsp garlic paste
200 gms yoghurt
15 red whole chillies
3 tbsp whole coriander
10-15 black pepper corns (whole)
3 cinnamon sticks
6 cloves
5 cardamoms (small)
1 tsp black cumin seeds
1 ½ tbsp salt
1 cup oil or butter
Few leaves of coriander (chopped)
Method
Mix all the dry spices and grind them. Then add the yoghurt, ginger and garlic paste and salt. Mix well. In a deep bowl add the chicken and apply the mixture. Marinate for two hours. Heat butter or oil on a low flame and add the chicken. While cooking turn its side carefully. Cook for 30-45 minutes or until done. Serve hot with a garnishing of coriander leaves on top.
Crunchy chicken
Ingredients
1 kg chicken chunks (boneless)
2 tbsp red chilli powder
1 tbsp salt
2 tsp Chinese salt
½ cup Soya sauce
½ cup cornflour
½ cup white flour (Maida)
¼ cup salted potato chips (crushed)
¼ cup cornflakes (crushed)
3 eggs (beaten)
Oil for deep frying
Method
Add red chilli powder, salt, Chinese salt, Soya sauce into chicken chunks and mix well. Leave the chicken chunks to marinate for an hour. Mix the flour, cornflakes and chips in a deep plate. Heat the oil in a deep pan. Roll the chicken chunks in the beaten eggs and then into the dry mixture. Deep fry the chicken until golden brown. Garnish with lemon slices. Serve hot with French fries and tomato ketchup.
Fried chicken and
cheese balls
Ingredients
12 slices of bread
250 gms chicken (boiled and shredded)
½ cup boiled peas
4-5 tbsp cheddar cheese
1 tsp salt
1 tsp black pepper powder
3 eggs (beaten)
1 ½ cup bread crumbs
2 tbsp Soya sauce
Water for dipping bread slices
Method
In a bowl add chicken, peas, cheese, salt, black pepper and Soya sauce. Mix well. Soak a slice of bread in water. Drain the excess water. Put a bit of the chicken mixture into the centre of the slice and make a ball. Repeat the procedure with all the bread slices and chicken mixture. Refrigerate the chicken balls for 30 minutes before frying. Heat the oil in a deep frying pan. Dip the chicken balls in the beaten eggs and roll them in the bread crumbs. Deep-fry until golden brown. Serve hot with tomato ketchup.
Chicken in red sauce
Ingredients
1 kg chicken cubes (boneless)
1 ½ tbsp red chilli powder
3 tbsp cornflour
2 tbsp Soya sauce
1 tbsp Chinese salt
½ tbsp salt
1 tsp black pepper
Oil for frying
For the sauce
1 ½ cup tomato ketchup
8 garlic cloves (sliced)
½ cup oil
2 tbsp cornflour
1 tbsp salt
1 tsp sugar
2 cups water
Few leaves of coriander
Method
Mix the chicken cubes, red chilli powder, cornflour, Soya sauce, black pepper Chinese salt and salt in a bowl. Marinate for one and a half hours. Deep-fry the chicken cubes and leave them to cool. Heat a little oil. Fry the garlic until golden brown, then add the tomato ketchup and stir until it separates from the oil. Add water and cook for five minutes. Add fried chicken cubes, sugar, salt and cornflour paste. Cook for five
more minutes and garnish with coriander leaves. Serve hot with boiled rice.
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