HIDDEN VALLEY CHICKEN DRUMMIES

Ingredients: 

20 chicken drummies 

Good 1/4 c. butter, melted 

1 tbsp. hot pepper sauce 

2 tbsp. vinegar 

2 pkgs. Hidden Valley dressing mix 

Paprika 

Celery sticks 

METHOD:  


Dip chicken in mixture of melted butter, pepper sauce and vinegar.  Put in baking pan.
Sprinkle with 1 package dry dressing mix.  Bake 30 minutes at 350 degrees or until
browned.  Sprinkle with paprika.  Serve with celery sticks and prepared Hidden Valley
dressing mix as dip.  

BACK TO PAGE

Tweet

Dhuan Daar Chicken Pasanday

Ingredients

Chicken breast 4 made into pasandas

Yogurt ¾ cup

Raw papaya grinded 1 tbsp

Ginger garlic 1 tbsp

Oil ¼ cup

Coriander powder 1 tsp

Chili powder 1 ½ tsp

Salt 1 tsp

Allspice ½ tsp

Brown onion grinded 2 tbsp

Roasted gram 1 tbsp

Poppy seeds grinded 1 tbsp

Desiccated coconut roasted and grinded 1 tbsp

Method



Marinate pasandas with all the above for 1 hour Yogurt ¾ cup, Raw papaya grinded 1 tbsp, Ginger garlic 1 tbsp, Coriander powder 1 tsp, Chili powder 1 ½ tsp, Salt 1 tsp, Allspice ½ tsp, Brown onion grinded 2 tbsp, Roasted gram 1 tbsp, Poppy seeds grinded 1 tbsp, Desiccated coconut roasted and grinded 1 tbsp, heat ¼ cup oil in a lagan, spread pasandas, cook in low flame for 15 minutes, give dum of coal, serve garnished with onion rings and lemon wedges.

BACK TO PAGE

Tweet

CHICKEN TIKKA

INGREDIENTS 

Boneless chicken 800 gms.

Lemon juice  2 tbsp.

Red chilly powder   (kashmiri ) 1 tsp.

Red orange color (optional)Few

drops

Curd/Yogurt 300 gms.

Garlic paste 2 tbsp.

Ginger paste 2 tbsp.

Garam masala powder 1 tsp.

Cumin powder ½ tsp.

Butter For basting

Salt  To taste

METHOD



1. Cut chicken into small cubes, wash nicely and
apply lemon juice and salt to it and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining
all the ingredients except butter. Mix well and
then keep the chicken pieces in this marinate for
about 3 - 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in
moderately hot tandoor for about 6 to 8 minutes,
baste the chicken pieces with butter and again
put in to tandoor and until slightly colored and
cooked.
4. Remove and serve hot sprinkled with chaat  masala.

BACK TO PAGE

Tweet

Chicken Tikka Handi

Ingredients

Boneless chicken ½ kg cubes

Yogurt 1 cup

Onion 2 chopped

Oil ½ cup

Ginger garlic paste 1 tbsp heaped

Allspice 1 tsp

Orange color pinch

Chili powder 1 tsp

Crushed red pepper 1 tsp

Salt 1 tsp

Lemon juice ¼ cup

Fresh coriander 2 tbsp

Green chilies 2 chopped

Method

Blend together onion with ¼ cup water, mix with ginger garlic paste, allspice, salt, lemon juice, crushed red pepper and yogurt, mix well, marinate chicken with this for 30 minutes, heat oil in a handi, add marinated chicken with masala, cover and cook on low flame, when tender and oil comes on surface, give dum of coal, serve garnish with coriander and green chilies, serve with nan.

BACK TO PAGE

Tweet

Chicken Macaroni

Ingredients

Chicken 1 kg 20 pieces boiled in 2 cups water

Milk 1 cup

Stock 2 cups

Cream 1 packet

Soya sauce 2 tbsp

Wooster sauce 1 tbsp

Salt 1 tsp

Black pepper 1 tsp

Butter 2 ounces

Oil ¼ cup

Capsicum 2 cut into tiny cubes

Tomatoes 2 cut into cubes seeds removed

Sweet corn 1 cup

Boiled macaroni 2 cups

Cashew nuts grinded 15

Corn flour grinded 2 cup heaped

Chili garlic sauce

Sugar 2 tsp

Cheddar cheese grated 1 cup

Egg 1 beaten

Method




Heat butter and oil sauté capsicum for 2 minutes, add in tomatoes, fry for a minute and remove both, keep aside. In the same pan add corn flour, with stock, milk, all the seasonings, cook till thick, fold in cashew nut powder, cream, macaroni, boiled chicken and vegetables, mix well, remove in Pyrex dish spread top with beaten egg, lastly sprinkle cheese, bake on 180 degree C for 30 minutes.

BACK TO PAGE

Tweet

CHICKEN LEGS IN CURRIED BUTTER

INGREDIENTS 

Chicken legs  12 nos.

Onion halved and unpeeled

Marjoram  ½ tsp.

Parsley  2 sprigs

Thyme  1 sprig

Lemon halved  1 no.

Peppercorn  6 nos.

Butter  125 gms.

Cardamon ground  ½ tsp.

Cummin seed crushed  ½ tsp.

Ginger powder  ½ tsp.

Turmeric powder  ¼ tsp.

Chilli powder  ¼ tsp.

Coriander powder  ½ tsp.

Mustard powder  1 tsp.

Garam masala  ½ tsp.

Worcestershire sauce  2 tsp.

Lime juice  ½ tsp.

Pepper to taste

Salt to taste

METHOD:




1. In a saucepan, add the chickenlegs, onion,
marjoram, parsley, thyme, lemon and
peppercorns. Pour 1 litre of water and bring to boil, then lower the heat for 25min. Remove
the chicken legs without any liquid and transfer
them to a plate. Let them cool.
2.Cream the butter in a bowl. Add the
remaining ingredients and thoroughly beat
them into the butter.
3.Using a knife spread the curried butter on
each leg. Refridge them preferably overnight
but for a minimum time of 6 hrs.
4.Remove the chicken legs from the fridge.
5.Place it in pan and fry till golden brown.
Serve hot.

BACK TO PAGE

Tweet

Chicken Jambalaya

6.5 lbs chicken breast-raw, bone & skin removed 

Ingredients 

4 cups brown rice, uncooked 

1 ¼ cups green peppers, diced 

1 cup olives, black, sliced 

1 ¼ cups onions, chopped 

4 cups chicken broth, low sodium 

½ cup vegetable oil 

4 cups canned whole tomatoes, low sodium 

2 tsp garlic powder 

 1.  Preheat oven to 350°F.  

Directions





2.  Bake chicken, about 30 minutes (until juices run clear)
and cut into cubes.
3.  Prepare brown rice according to directions. Set aside.
4.  Heat vegetable oil in large skillet over high heat. Add green peppers, onion, and garlic powder to
skillet. Stir occasionally until vegetables are tender (about 3-5 minutes).
5.  Add cubed chicken, vegetable mixture, tomatoes (with liquid), olives, chicken broth and rice in
large pot over medium heat. Mix thoroughly and break up tomatoes into pieces.
6.  Cover and cook for an additional 20-23 minutes over low heat. If mixture becomes dry add water
as needed.

BACK TO PAGE

Tweet

Chicken Haryali

Ingredients

Chicken 1 kg 16 pieces

Garlic paste 1 tbsp

Coriander 1 cup with stems

Mint leaves 10

Coconut milk powder 2 tbsp

Green chilies 8

Lemon juice 2 tbsp

Yogurt 1 cup

Oil ½ cup

Black pepper 1 tsp

Cumin seeds 1 tsp

Crushed roasted cumin 1 tsp

Coriander powder 1 tsp heaped

Onion 2 chopped

Allspice ½ tsp

Green chilies 3 cut length wise

Fresh cream 2 to 3 tbsp

Method





Blend together, coriander, mint, green chilies, lemon juice, yogurt, coconut milk powder, garlic paste in a blender, marinate chicken with the blended ingredients for 30 minutes, heat oil, add cumin seeds with chopped onion, fry till light golden, add chicken with black pepper, roasted and crushed cumin, coriander powder, cover and cook till chicken tender and oil comes on top, lastly add cream and allspice, green chilies, leave it on dum.

BACK TO PAGE

Tweet

Al-Baik Chicken

Ingredients

Chicken, cut into 8 pieces 1

Egg beaten 1

All-purpose flour 2 tbsp

Corn flour 2 tbsp

Ginger paste 1 tsp

Garlic paste 1 tbsp

Soya sauce 1 tbsp

Vinegar 1 tsp

Lemon juice 1 tbsp

Red chili powder 1 tsp

Cinnamon powder 1 tsp

Paprika 1 tbsp

Salt to taste

Chinese salt ½ tsp

Black pepper powder ½ tsp

For Coating 

Flour ½ cup

Salt ½ tsp

Chili powder ½ tsp

Method


Wash and drain the chicken well. Using a fork, prick the chicken pieces all over.
Now marinate chicken pieces with flour, corn flour, ginger paste, garlic paste, soya sauce, vinegar, lemon juice, chili powder, ground cinnamon, paprika, Chinese salt and black pepper powder.
Cover with cling film and put the bowl in the refrigerator for at least 4 hours, preferably overnight.
Next, mix half a cup of flour with half tsp. salt and half tsp. chili powder. Put this in a plastic bag.
Now, 2 pieces at a time, put the chicken in the flour bag and shake to make sure each piece is well coated with the flour. This helps give the chicken a perfect rough and crispy surface.
Heat oil on high, add the chicken pieces without crowding the pan. You can do them in 2-3 batches. Lower the heat and deep-fry each batch for about 15 minutes, making sure to turn the chicken pieces once or twice in the oil in order to get them golden on all sides.
Drain on kitchen towels and serve with fries and some garlic sauce

BACK TO PAGE

Tweet