Brunswick Stew

Make 4 serves.

Serve with warm biscuits for real down-home taste.

Ingredients:

1 pound boneless, skinless chicken breast,
cubed (1-inch)
1 cup reduced-sodium fat-free chicken broth
1 can (15 ounces) butter beans, rinsed, drained
1 can (141⁄2 ounces) diced tomatoes, undrained
1 cup whole-kernel corn
1⁄2 cup each: chopped onion, green bell pepper
1⁄8–1⁄4 teaspoon crushed red pepper
1⁄2 cup sliced fresh or frozen thawed okra
1–2 tablespoons cornstarch
1/4 cup cold water

Salt and pepper, to taste


Method:
1. Combine all ingredients, except okra, cornstarch, water, salt, and pepper,
in slow cooker; cover and cook on high 4 to 5 hours, adding okra
during last 20 minutes. Stir in combined cornstarch and water, stirring 2 to
3 minutes. Season to taste with salt and pepper.

Tandoori Grilled Chicken

Make Serves 4.
Cooking time: 12-16 minutes
The barbecue is a reasonable approximation of the woodfired
clay ovens – or Tandoors – originally used to cook
this dish, and from which it derives its name.

Ingredients:

4 large chicken breasts, boneless and skinless
½ pint / 300 ml natural yoghurt
4 tablespoons garam masala
2 teaspoons paprika

METHOD:

In a bowl mix the paprika and garam masala into the
yoghurt. Fill a small cup with some of the mixture and set
aside. Pour the remaining mixture over the chicken breasts,
arranged in a shallow dish. Refrigerate overnight, or for
at least 2 hours before cooking. To cook, grill the chicken
over hot coals for 6-8 minutes on each side, basting well
throughout the cooking time with the reserved sauce. Serve
in briefly barbecued pitta breads, and with a crisp green
salad.

chicken charga

ingredients:

2 cup yogurt
2 tsp red chilli powder
1 tsp salt
1 tsp zeera
2 tbsp lemon or vinegar
1/2 food colour
2 tsp ginger

For source:

1 cup imli
2 tsp sugar
1/2 tsp white zeera
11/2 tsp red chilli powder
1 tsp all species

Method:

1.take chicken and make deep cut on it with knife.

2.put all ingredients in chicken and leave it for 2 hours for over night.

3.fry chicken in 2 cups of oil until it become light brown.

4.make the souce and serve chicken with it.

how to cook "chicken ginger"

recipe for chicken ginger

Ingredients:

chicken 1/2 kg
red chilli powder 1 tsp
salt 1/2 tsp
yogurt 2 tbsp
ginger garlic paste 2 tsp
2 chopped tomatoes
2 green chillies(cut into strips)
ginger sliced (2 tbsp)
mint leaves 2 tbsp
black pepper 1l2 tsp
butter 50 grms
turmeric powder 1/2 tsp

Method:

1.heat oil in a pan add ginger garlic paste and chicken then cook it for 2 mins.
2.now add the rest ingredients but not butter,cook till chicken tenders and oil begins to leave.
3.dish it out,top with butter.
4.garnish it with mint leaves and serve.

Perfect Crispy Fried Chicken

 Original recipe makes 3 servings

Ingredients:


 3 chicken leg quarters, cut into thighs and drumsticks
 2 cups buttermilk, or as needed to cover
 3/4 cup all-purpose flour
 1/4 cup cornmeal
 1 teaspoon granulated onion
 1 teaspoon granulated garlic
 1 teaspoon ground thyme
 1 tablespoon salt
 1/2 teaspoon paprika
 1/4 teaspoon monosodium glutamate (MSG) (optional)
 1/4 teaspoon baking powder
 1/8 teaspoon cayenne pepper
 4 egg whites, beaten until foamy
 vegetable oil for frying

Directions:

1. Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
2. Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
3. Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
4. Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
5. Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
6. Preheat oven to 250 degrees F (120 degrees C).
7. Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.

Perfect Sesame Chicken

Original recipe makes 6 servings

Ingredients:

 2 tablespoons all-purpose flour
 2 tablespoons cornstarch
 1/4 teaspoon baking soda
 1/4 teaspoon baking powder
 2 tablespoons low-sodium soy sauce
 1 tablespoon dry sherry
 2 tablespoons water
 1 teaspoon vegetable oil
 1 dash sesame oil
 1 pound skinless, boneless chicken breast meat - cubed
 1 cup chicken broth
 1 cup white sugar
 2 tablespoons distilled white vinegar
 2 tablespoons dark soy sauce
 2 tablespoons sesame oil
 1 teaspoon chile paste
 1 clove garlic, minced
 1/4 cup cornstarch
 1/2 cup water
 1 quart olive oil for frying
 2 tablespoons toasted sesame seeds

Directions:

1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Chicken Makhani (Indian Butter Chicken)

Original recipe makes 4 servings

Ingredients:

 1 tablespoon peanut oil
 1 shallot, finely chopped
 1/4 white onion, chopped
 2 tablespoons butter
 2 teaspoons lemon juice
 1 tablespoon ginger garlic paste
 1 teaspoon garam masala
 1 teaspoon chili powder
 1 teaspoon ground cumin
 1 bay leaf
 1/4 cup plain yogurt
 1 cup half-and-half
 1 cup tomato puree
 1/4 teaspoon cayenne pepper, or to taste
 1 pinch salt
 1 pinch black pepper

 1 tablespoon peanut oil
 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
 1 teaspoon garam masala
 1 pinch cayenne pepper
 1 tablespoon cornstarch
 1/4 cup water


Directions:

1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Chicken Alfredo with Fettuccini Noodles

Original recipe makes 8 servings

Ingredients:

 1 pound fettuccini pasta

 1 1/2 cups butter, divided

 1 pound skinless, boneless chicken breast halves - cut into cubes

 2 (16 ounce) containers whole milk ricotta cheese

 1 pint heavy cream

 1 teaspoon salt

 1 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.

In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

Chicken Fettuccini Alfredo

Original recipe makes 8 servings

Ingredients:

 6 skinless, boneless chicken breast halves - cut into cubes
 6 tablespoons butter, divided
 4 cloves garlic, minced, divided
 1 tablespoon Italian seasoning
 1 pound fettuccini pasta
 1 onion, diced
 1 (8 ounce) package sliced mushrooms
 1/3 cup all-purpose flour
 1 tablespoon salt
 3/4 teaspoon ground white pepper
 3 cups milk
 1 cup half-and-half
 3/4 cup grated Parmesan cheese
 8 ounces shredded Colby-Monterey Jack cheese
 3 roma (plum) tomatoes, diced
 1/2 cup sour cream

Directions:

1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Rusty Chicken Thighs

Original recipe makes 8 servings

Ingredients:

 1 clove garlic, sliced, or more to taste
 2 teaspoons Asian chile pepper sauce (such as sambal oelek), or more to taste
 1 1/2 tablespoons maple syrup
 2 tablespoons soy sauce
 2 tablespoons mayonnaise
 3 tablespoons rice vinegar
 salt and freshly ground black pepper to taste
 2 pounds skinless, boneless chicken thighs
 1 lime, cut into 8 wedges\



Directions:

1. Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.
2. Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.
3. Preheat charcoal grill to high heat.

Garlic Chicken

Original recipe makes 4 servings


Ingredients:

 2 teaspoons crushed garlic
 1/4 cup olive oil
 1/4 cup dry bread crumbs
 1/4 cup grated Parmesan cheese
 4 skinless, boneless chicken breast halves

Directions:

Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Best Fried Chicken

Ingredients:

 4 skinless, boneless chicken breast halves
 1 (10.75 ounce) can condensed cream of chicken soup
 1 egg
 seasoning salt to taste
 1/2 cup all-purpose flour
 1/2 cup cornstarch
 1/2 teaspoon garlic powder
 1/2 teaspoon paprika
 salt and pepper to taste
 oil for frying

Directions:

1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
4. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the "dough" into it; the oil is ready when it starts to fry immediately.
5. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.