CHICKEN TIKKA MASALA

Ingredients:

1½ lb boneless chicken chunks, skin removed
1 lemon, juice only
½ tsp red chili powder

For the marination:

1 tsp cumin powder
3 tbsp garlic-ginger paste
1 cup yogurt
1 tsp garam masala
½ tsp coriander powder
½ tsp salt
For the sauce:
3 tsp tomato puree
1 onion
½ cup cream or yogurt
1 tbs coriander powder
1tbs ginger garlic paste
1 tsp cumin
½ tsp sugar
1 tbsp lemon juice
¼ cup butter

Method:


For marinating the chicken:

Make few cut across each chicken chunk with a knife. This helps the ingredients seep into the meat.
Mix the lemon juice and red chili powder and spoon over the chicken.
Add to the yogurt garam masala, ginger-garlic paste, coriander, cumin, salt.
Pour this marinade over the chicken. Marinate the chicken for at least 2 hours (ideally for 24 hours).
Bake the chicken at 350 F for 30 minutes.

The sauce:

Cook the tomato puree and onion in butter till the onion is brown.
Add the ginger-garlic paste, cumin, sugar, lemon juice and coriander powder to the sauce.
Cook the sauce for 3 minutes on medium heat.
Add the chicken chunks and cream to the sauce and cook for 7-10 minutes.
Garnish with coriander leaves.Serve as a main dish with rice or bread.

LAMB CURRY WITH TURNIPS

Ingredients:

2 Ib4 oz/1 kg lamb, with bones

½ cup yogurt

2 tsp garam masala

4 tbsp ginger-garlic paste

½ tsp chili powder

salt to taste

1 big onion, finely chopped

4 green cardamoms

2 bay leaves

3 fresh green chilies, chopped

1 tomatoe, chopped

1 tbsp tomato paste

¼ cup vegetable oil

3 cups water

3 turnips

1 tsp coriander powder

1 tsp cumin powder

2 tbsp chopped fresh cilantro leaves to decorate

Method:

Cut the lamb into small pieces.Mix the yogurt, garam masala, ginger-garlic paste, chili powder and salt together in a large bowl, stirring to mix well.

Put the meat to the yogurt mixture. Marinate for 1 h.Heat the vegetable oil in a large heavy-bottom pan. Add the onions, cardamoms, green chilies and bay leaves and fry until the onion is golden.

Add the marinated meat to the pan and stir fry for 20 minutes.Add the chopped tomato, and stir fry for 5 minutes stirring constantly.

Add the water, cover and let slimmer over low heat for 1h. (If the sauce it too watery them remove the lid, increase the heat slightly and cook until the sauce has thickened to the correct consistency).

When the lamb is soft finally add turnips. Cook for 20 minutes or until turnips are soft.
Transfer the curry to to serving plates, garnish with cilantro. Serve hot with rice.

Sindhi Chicken Curry

Ingredients

1 cup plain yogurt - room temp, stirred to a creamy consistency
1 teaspoon cornstarch
2 tablespoons oil
2 cups finely chopped onions
1 tablespoon ginger root peeled & minced
1 tablespoon garlic - minced
4 teaspoons green chilies preferably serranos
12 large chicken thighs skinned, rinsed and wiped dry
1 tablespoon coriander powder
1 1/2 teaspoons cumin powder
3/4 teaspoon turmeric
3/4 teaspoon cayenne
28 ounces tomatoes chopped liquid (1 can/box)
1/2 cup cilantro chopped
2 teaspoons salt or to taste
1 1/2 teaspoons garam masala
1/4 cup cilantro chopped

Method:

1. Stir yogurt and cornstarch together until smooth. Set aside.
2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer.
3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.
4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes.
5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil.
6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.
7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste).
8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread.

Chicken Noodle Soup

Ingredients:

1. * 1 tablespoon dried rosemary, crushed
2. * 2 teaspoons garlic powder
3. * 2 teaspoons pepper
4. * 2 teaspoons seasoned salt
5. * 2 broiler/fryer chickens (3 to 3-1/2 pounds each)
6. * 5 cups chicken broth
7. * 2-1/4 cups sliced fresh mushrooms
8. * 1/2 cup chopped celery
9. * 1/2 cup sliced carrots
10. * 1/2 cup chopped onion
11. * 1/4 teaspoon pepper
12. * NOODLES:
13. * 2-1/4 cups all-purpose flour
14. * 1 teaspoon salt
15. * 2 eggs
16. * 1 can (5 ounces) evaporated milk
17. * 1 tablespoon , Olive Oil

Method:
Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1-1/4 hours or until a meat thermometer reads 180°. Drain and reserve drippings. Skim fat. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Cover and refrigerate chicken.
In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add the mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes or until vegetables are tender.
In a large bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width.
Freeze two portions to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 minutes or until noodles are almost tender. Add chicken; heat through.