Chicken Dishes

Butter Chicken Biryani

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Ingredients:
500g Chicken
Oil
Butter
1tbsp tandoori masala (Chachas)
1tsp coriander powder
2tbsp Biryani masala
1tsp Fenugreen leaves (fresh or dry)
Lemon juice
1 tin chopped tomatoes blended
Sweetcorn
New potatoe tin
200g double cream
1tbsp ginger and garlic crushed
1tsp green chillies
3 tbsb yogurt
Rice
Boiled eggs
Fresh coriander for garnishing

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Method:
1. Marinate chicken in green chillies, yogurt and half the tandoori masala overnight  or two hours. Soak 1 cup rice in cold water.
2. Heat oil and butter in a pan, add fenugreen leaves, garlic and ginger and fry for a minute.
3. Add chopped tomatoes and the other half of tandoori masala, coriander powder, black pepper and salt. Let it cook on medium heat till oil comes to the top.
4. Add marinated chicken and cook on low heat for a about 6 mins. Meanwhile boil eggs and fry potatoes (or use tin new potatoes if in a hurry).
5. Once chicken looks half cooked (white in colour) add double cream and potatoes and mix.
6. Then add one cup water and rice. Add salt to taste. Cook on high heat for 4 to 5 mins and then low for about 10 to 15 mins. Add water if needed during cooking time.
7. Once cooked garnish with chopped coriander, fried onions, spring onions and sliced boiled egg.

Enjoy x

Easy Stove Top Biryani

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Ingredients:
1 &  1/2kg chicken (2 chickens medium piece)
1 cup yogurt
1/4 tsp tumeric
1tbsp crushed garlic and ginger
1tbsp cumin powder
1tsp coriander powder
2 tbsp red chilli powder
Salt to taste
150g fried onions
1 bunch fresh chopped coriander
1 bunch mint finely chopped
pounded green chillies to taste
1/2 cup oil
2 tbsp lemon juice,
Spice powder: crushed 2 cinnamon sticks; 3 cloves, 3 star anise, 6 cardamon pods, 1 tsp whole cumin, 6 pepper corns OR 2tbsp biryani powder OR whole hard spices

Method:
1. Marinate the meat with all the spices and ingredients till the whole spices on list in fridge overnight.
2. Soak basmati rice in water for minimum one hour.
3. Heat water in a pan, add salt and 1tbsp oil and rice. Cook the rice 3/4 of the way and switch off cooker but leave rice in the water.
4. Layer the marinated chicken in the bottom of another seperate pot. Drain rice and later in top. Sprinkle with fried onions, clarified butter/ghee and saffron (soaked in milk)
5. Cover and seal lid with something heavy on top. Cook on full heat for five mins. Then reduce heat to low and put a flat crepe/roti pan under the pot and cook for 30 mins. After which switch off cooker but don’t open pan for a further 40 mins.

Enjoy x

Love from Foodie Safiya Bangee

Sindhi Biryani Two Ways!

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Ingredients (1):
Oil
Shaan Biryani Mix
Meat/Chicken
Salt
Crushed garlic and ginger
Plain Yogurt
4-5 Fried Onions
2-3 Medium Tomatoes
Eggs (boiled)
Potatoes (fried)
Chopped Coriander
Rice

Method (1):
1. Marinate the meat in yogurt, crushed garlic and ginger and the Biryani masala. 2. Fry onions till brown and add chopped tomatoes. Add salt to taste.
3. When tomatoes go soft add marinated meat. Let it cook.
4. Fry chopped potatoes and boil eggs at this point if you have not already.
5. Cook rice 3/4 of the way. Then spread some rice at the bottom of a pot, then some of the meat mixture, layer with eggs and potatoes and top up with rice. Garnish with chopped coriander.
6. Let it cook on stove till steamed through.

Enjoy x

Love from Foodie Yasmin Amujee

Ingredients (2):
Oil
Shaan Biryani Mix
Meat/Chicken
Salt
Whole cumin
Cardamon
Cinnamon
Whole black pepper
Green chillies
Crushed garlic and ginger
4-5 Fried Onions
1 tin chopped tomatoes
Eggs (boiled)
Potatoes (fried)
Rice

Method (2)
1. Put chicken in a pan with garlic ginger and salt. Cook till water from chicken has burnt off. Leave chicken to one side.
2. Then in another pan put plenty of oil and fry the onions, whole cumin and cinnamon. When brown add the cardamon, whole black pepper, crushed garlic, ginger, green chilies and salt. Fry for a few seconds.
3. Then add a blended tin of chopped tomatoes. Add Shaan shindi masala packet and cook masala till water has burnt out of it and oil is floating on top.
4. Take the onions and Tomatoe mixture off the heat and add chicken. Masala for Biryani is ready.
5. Cook rice 3/4 of the way. Then spread some rice at the bottom of a pot, then some of the meat mixture, layer with eggs and potatoes and top up with rice.
6. Let it cook on stove till steamed through.

Enjoy x

Love from Foodie Aiysha Haji

Tawa Chicken

Ingredients:
1kg Chicken
4 tbsp butter or ghee
1 cup onion minced
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp lime juice
1tsp red chilli powder
1/2 tsp black pepper
3 tbsp tandoori spice mix
1 tsp garam masala
Salt to taste
Green chillies (for garnishing)
Chopped coriander

Method:
1. Clean and cut chicken into pieces. Place all ingredients minus butter, chillies and coriander saved for garnishing into a bowl. Mix well and leave to marinate in the fridge for at least 2 hours.
2. Heat butter in a large flat pan (tawee). Add marinated chicken and stir fry for a few minutes.
3. Then reduce the heat to low and cook for 15-20 minutes and keep stirring till chicken is tender.
4. Sprinkle garam masala over it and garnish with chillies and chopped coriander.

Enjoy x

Love from Foodie Afifa Batan

Quick Chicken Balti

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Ingredients:
Oil
Chicken breast
Salt
Cayenne pepper
Crushes gaQuickrlic
Basaar
Vinegar
Green peppers
Ketchup
Mayonaise
Spring onions
Shallots

Method:
1. Put oil and boneless chicken in a pan. Add 1 and 1/2 tsp salt, 1/2 tspn black pepper, crushed garlic,1 tsp cayenne pepper, 1 to 2 tsp basaar (Pakistani curry powder).
2. Mix and let it cook in its own juices and vinegar for 5 mins.
3.  When chicken is almost cooked, add green capsicum pepper cut into small pieces and 1 heaped tsp of paprika.
4. Mix thoroughly and then add 1 and 1/2 tsp of cornflour to the side of the pot ans gradually stir in.
5. Add 2 squeezes of tomatoe ketchup, a generous tbsp of mayonnaise and add quartered shallots or/and spring onions if u have.
6. Once onions have sauteed garnish with coriander. Serve with roti, naan or stuff into a pitta bread pockets with mint & cucumber coleslaw and green salad.

Enjoy x

Love from Foodie Hajra Bhayat