Jeera (Cumin) Chicken with white rice.

Added by Fauzia M. Afif 
to "FOODILCIOUS "COOKS @ WORK""

Jeera (Cumin) Chicken with white rice.

Ingredients

1 medium chicken, without the skin, divided into 8-10 pieces
½ tsp turmeric powder
4tbs oil
¾ cup plain yoghurt
1½ tsp cumin powder
1½ tsp coriander powder
3 medium onions
3-4 tbs cumin seeds
2 cinnamon sticks
6 corns whole black pepper
3 cloves
2 green chillies
2tsp ginger freshly crushed or paste
6 cloves crushed garlic or paste
salt to taste
½ tsp garam masala powder

Method

1. Chop the onions finely
2. Cut the green chillies into half
3. Pour oil in a large non-stick pan and warm.
4. Add the cumin seeds, cinamon and cloves and let them splutter
5. Add the chopped onions and saute until the onions are carmelised and dark brown
6. Now add the chicken pieces and increase the heat and stir-fry until the chicken turns a light brown
7. Add the crushed garlic and ginger and keep stirring for a couple more mins
8. Add salt, turmeric, corriander-cumin powder.
9. Continue stirring and finally reduce the heat to medium and add the yoghurt.
10. Cover the pan and let it cook/simmer gently for atleast 30-40 min or until the chicken is nicely done.

Rice

Soak a cup or two of long grain rice for about 30 mins.

Fill a big and deep pan with water, add salt, a tbsp of oil (helps keep the grains of rice separate), juice of half a lemon (bleaches the rice so that it's extra white) and a stick of cinnamon (for it's aroma).

Bring to a brisk boil.

Drain your rice and add it to the boiling water. Stir regularly to make sure all the rice is cooked evenly but use a slender wooden spoon to prevent breaking the rice.

Boil steadily until the rice turns slightly tender. Drain the water and discard the cinnamon stick. Sprinkle some cold water over the rice whilst it's still on the strainer to help keep the grains separate. Pour the rice back into the pan and cover with a tight-fitting lid. Bake in a hot oven for about 10mins.

Serve with the chicken 

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Posted in: Chicken

chicken handi kabab bangladeshi style

Added by Wahida Zinat
to "FOODILCIOUS "COOKS @ WORK""

chicken handi kabab...bangladeshi style

ckn-1 kg cut into small pieces
yogurt-1/2 cup
garlic paste-2 tb sp
chilli pwder-1 t sp
...black peper pwder-2 t sp
sugar-1 tsp
fried onion-1/2 cup
green cardamom-4/5
black cardamom-3/4
salt-to taste
coriender chopped-1/2 cup
oil-1/4 cup

merinate the ckn in yogurt for 20 min.then put oil in a pan and put the ckn,garlic paste,chilli pwder,black peper,sugar ,salt.mix them well and cover it for 10 min.then put the rest ingredients and cook it in low flame till it become dry.now put the corriender and surve it with polau or parata...enjoy.....:-)

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Posted in: Chicken

Baked Cheesy Chicken Meatballs

Added by Fauzia M. Afif
to "FOODILCIOUS "COOKS @ WORK""

Baked Cheesy Chicken Meatballs

3 slices white bread, torn into small bits (1 cup)
1/3 cup milk
2 small onions, finely chopped
1 tbsp finely grated cheese
1 small garlic clove, minced
1 large egg
1 pound or half kg ground chicken (I used breast)
1 tablespoons tomato paste
3 tablespoons finely chopped parsley
1-2 tsp chilli flakes (optional)
1-2 green chillis chopped (optional)
2 tablespoons ketchup
oil for greasing the pan

Preheat oven to 180°C with a rack in the middle.

In a small bowl, soak the bread in milk until softened.

Meanwhile, preheat a medium skillet over medium heat and saute the onion, garlic, salt and pepper and cook until the onion is softened, about 6 minutes. Cool slightly.

Squeeze the bread to remove excess milk, then discard milk.

In a medium bowl, beat the egg, then add the chicken, tomato paste, parsley, cheese, onion mixture, chilli flakes, green chilli and the bread. Mix well and form 12-14 meatballs.

Lightly spray or oil a baking sheet (I used a 9×13 Pyrex dish) and place the meatballs in it. Squeeze a little ketchup on top of each meatball and spread with a teaspoon.

Bake until the meatballs are cooked through, about 20 minutes.

 

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Posted in: Chicken

Julienne Cut Lemon and Ginger Chicken Gravy

Added by Komal Dar 
to "FOODILCIOUS "COOKS @ WORK""

Julienne Cut Lemon and Ginger Chicken Gravy

Assalamu alaikum everyone :-)

So here is my very own invention of chicken gravy which i made for my parents wedding anniversary. I have tried to use basic ingedients available in everyone's kitchen. This chicken gravy is very tasty and healthy as requires very less cooking time keeping the nutritional values. Alhamdulilah the taste is awesome and all the ingredients have their own health benefits. The ingredients are as follows:

Ingredients:

1. Chicken Boneless (Julienne Cut) - 1 kg
2. Cooking Oil - 1/2 mug (Makes 100 ml)
3. Salt - 2.5 tea spoon
4. Red Chili Powder - 2 tea spoon
5. Turmeric Powder (Haldi) - 1/2 tea spoon
6. Coriander Powder(Sokha Dhania Powder) - 1 tea spoon
7. Cumin (Zeera) - 1 tea spoon
8. Garlic Cloves - 6-8 (Make a paste)
9. Ginger 3+1 inch piece (make paste of 1 inch piece and finely julienne cut the 3 inch piece)
10. Onion (Julienne Cut) - 1/2 kg
11. Yogurt - 300 gms (Khati, tursh jese karhi k liye hoti hai)
12. Lemon Juice - 1/3 of a mug
13. Green Chilies 3-4 or to taste (Different variety has different spice level)
14. Lemon - 1

Method:

1. Bismilah :-)
2. Cut boneless chicken in julienne. Beautiful cutting makes the dish even more tasty and balanced. Use Frozen chicken. Uski cutting ziyada achi hoti hai. :-)
3. Cut onion in julienne.
4. Cut 3 inch ginger piece in julienne.
5. Make paste of ginger 1 inch and cloves of garlic. Add salt while making the paste. This will
make the paste smooth.
6. Heat oil in a pan and add this ginger garlic paste to that heated oil. Add red chilie powder first directly in oil. This will give the gravy beautiful red color but don't let it burn and add cumin in oil and coriander powder, turmeric powder. Add the chicken in oil. Mix it a little but don't turn too much or you will break it. Cook for 5-7 mins till it's half done and it will be stable by now. Now you can use spoon. Add the yogurt after beating it. Let it cook for sometime till the chicken is done. Add onion and lemon juice. Now let it cook for few more minutes. Your gravy will be beautiful red color without any food color.
7. Dish it out and add the 3 inch piece of ginger cut into julienne over your dish. Garnish with Green chili and lemon pieces. You can add them inside the dish too but that makes them soft losing their flavor plus makes them difficult for children to eat.
8. Serve with cold drinks and roghni naan.
9. Please try, enjoy and receive appreciation. : 

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Posted in: Chicken

Mix Handi

Added by Rabia Rafi 
to FOODILCIOUS COOKS @ WORK

Mix Handi

chicken breasts 2 peices ( cut in cubes)
fish fillet 2 peices ( cut in cubes )
mushrooms sliced 1/2 tin or more
green capsicum 1 ( cut in cubes)
butter as required
...onion 1 ( finally chopped)
tomatoes ( finally chopped)
ginger paste 1 tea spoon
garlic paste 1 tea spoon
salt , red chillies accordin to ur own taste
coriander powder 1 tea spoon
cumin powder 1 tea spoon
black pepper 1/4 tea spoon
haldi 1/4 tea spoon
curry powder 1 tea spoon
garam masalah powder 1/4 tea spoon
green chillies 2-3
coriander leaves for garnishing
Note : u can also add boneless mutton , i didnt coz i didnt have ..

in a non stick wok , add 1 tea spoon of butter , add chicken ...sprinkle 1 pinch of salt n black ... fry till its water dries up ...do not over fry ... it should be white in colour not golden brown... take out the chicken n set aside

in the same wok ...aagain add 1 tea spoon of butter ...this time add fish , sprinkle pinch of salt n black pepper ... n fry till done ...again ...do not over fry n deal fish very carefully otherwise it will break in to small peices...take out the fish n set aside

in the same wok ... add 3 table spoon of butter ... when it melts add chopped onion ... fry for few minutes ..when it turn in to pink , add ginger n garlic paste ... fry ...then add chopped tomatoes ... add all spices except garama masala powder.... cook till oil come out n tomatoes water dries up ... now add cubed capsicum n mushrooms ...cook for couple of min ...then add fried chicken ... again cook for 2 min ..then add fish ... mix all now care fully coz fish can break ... add green chillies , coriander leaves n garam masalah n cover on very low flame for couple of minutes ... mix handi is ready ... serve with nan , roti or steamed rice 

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Chicken-65

Added by Mommyof Twoboys 
to "FOODILCIOUS "COOKS @ WORK""

Chicken-65

Bismillahir Rahmanir Raheem

Ingredients:

To be marinated...

Boneless Chicken cubes-2 lbs ( washed and drained in a colander)
ginger-garlic paste-1 tbs
salt-to taste
red peper powder-1 tsp
corn starch-2 tbs
eggs-2 large

For frying..

Oil- enough for shallow frying
curry leaves- 20 in number
slit green chillies-6-8
tomato ketchup-1 tbs
vinegar-1 tsp
yogurt-2 tbs
onions-1/2 sliced

Method: Heat oil in a pot. Put the curry leaves carefully in the oil and cover immediately as it splashes a lot of oil. In a few seconds, remove the leaves with a slotted spoon and set aside. Fry the green chillies carefully and remove from oil and set aside. Now, shallow- fry each cube seperately in about two batches and remove into a colander and set aside. Remove most of the oil into a bow and leave about a tbs in the pot. Add the onions to the oil, followed by the yogurt and the ketchup and the vinegar. Stir until all the moisture evaporates and you are left with a gooey gravy. Now, put all the stuff that has been sitting aside including the Chicken, the chillies and the curry leaves and give it a stir and cover with a lid and let it cook for about 5-8 minutes on a medium heat. Turn off the stove and transfer to a serving paltter. Enjoy! 

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Posted in: Chicken

Chicken Kastury

Added by Bushra Rashid 
to "FOODILCIOUS "COOKS @ WORK""


Chicken Kastury

Added By Bushra Rashid

Ingredients:

Boneless Cubed Chicken 1 kg
Onion 3 medium
Whole Spices Powder 1/2 tsp
Red Chilli Powder 2 tsp
Yogurt 4 tbs ( 2 tbs To Be Used In Marination)
Ginger Garlic Paste 2 tbs
Large Green Chillies 3-4 ( Beside These, Finely Chop 2 Green Chillies For Garnishing)
Little Water For Blending
Papaya Paste 2 tbs
Salt As Required
Oil For Cooking

Method:

1.Marinate The Chicken With Yogurt, Papaya Paste & A Little Salt For Approx.20 mins.

2. Blend Together All The Remaining Ingredients ( Yogurt To Be Used 2 tbs).

3. Now, Take More Oil Than Normal & Cook Chicken & The Gravy Until Oil Comes On The Surface.

4. Lastly, Give Coal Steam & Garnish With Green Chillies & Fresh Coriander.

Note:

2 tbs Yogurt Used In Gravy Can Be Replaced By 2  

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Posted in: Chicken

chicken 65

Added by Insi Vinsi
to "FOODILCIOUS "COOKS @ WORK""

chicken 65

INGREDIENTS
Boneless chicken, 1 1/2 inch pieces 450 grams

Yogurt 1/2 cup

...Lemon juice 1 1/2 tablespoons

Rice flour 2 tablespoons

Salt to taste

Oil 8-10 tablespoons

Curry leaves 20

Whole dry red chillies 4

Ginger 2 inch piece

Garlic 6 cloves

Turmeric (fresh) 1/2 inch stick

Coriander seeds 2 tablespoons

Black peppercorns 1 tablespoon

METHOD
Grind masala ingredients to a fine paste along with ten curry leaves. Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste. Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator. Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously. Add another batch of the chicken and repeat. Lower the heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside. Adjust salt, add the remaining curry leaves, toss well and remove. Drain the excess oil and serve the chicken hot.

it was easy and was quick

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Posted in: Chicken

Dhabaa Chicken

Added by Madiha Yazdan
to "FOODILCIOUS "COOKS @ WORK""

Dhabaa Chicken

Ingredients:
Chicken - 1 kg
salt - to taste
Oil - 5 tbsp
garam masala - 1 tsp
...Chilli Flakes - 2 tbsp
Kasoori Methi - 2 tbsp
zeera - 1 tbsp
yogurt- 1 cup
tomatoes - 3 in number
Green Chillies - 4 in number
Coriander for garnishing
ginger/garlic paste - 1 tbsp each
ginger ( juvline cut) - for garnishing

Method:
Fry the chicken in oil and take it out from the pan, now mix everything in yogurt except green chilles, corriander and giner, mix them well with a spoon and pour it in the oil, let it get cooked, when it is almost done add the chicken and pour 1/2 cup water, wait for 4 minutes then Spread the green chillies, coriander and ginger on top and cover the lid of the pan and leave it on the stove at a very low flame for 5 minutes or until the oil comes up

TIP: For the best results, Make this recipe in a wok instead of a pan

 

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Posted in: Chicken

Chicken Karahi

Added by Fakhrul Hassan
to "FOODILCIOUS "COOKS @ WORK""

*Chicken Karahi*

Ingredients:chicken12 pcs about 1 kg meat,tomatoes half kg ,curd 3 table spoons heaped,freshly ground ginger n garlic paste 1 table spoon each ,red chilli crushed 2 table spoon or acc 2 taste,turmeric powder 1/4th tea spoon,take 1 tea spoon... of whole cumin seeds and 1 tea spoon of corriander seeds ... roast lightly ...and crush both,black pepper freshly ground 1 tea spoon,garam masala powder less than half tea spoon,ginger in stripes ,qasoori meethi 1 table spoon ,green chillies whole 6 to 8.

METHOD:In awok take enough amount of ghee in which entire meat of chicken get golden fry with 1 tea spoon of salt,boil tomatoes ...remove skin ang grind them in a fine paste,when chicken fry add in it freshly ground ginger n garlic paste ......bhuno.....add turmeric powder with little water.....bhuno.....add tomato paste+curd+red chilli crushed+roasted n crushed cumin and corriander seeds.......mix well and put on medium flame .....cover the wok .....when chicken get cook and oil come at the surface ..finalize salt...add black pepper powder and garam masala powder and qasoori methi and ginger in stripes and green cillies whole...cover the wok and put it on dam...
Ask if any question or query..THANK U.

 

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Posted in: Chicken

CHICKEN HARIYALI AND BUTTER SAFFRON RICE

Added by Nitu Chugani
to "FOODILCIOUS "COOKS @ WORK""


CHICKEN HARIYALI AND BUTTER SAFFRON RICE
this is an amazing recipe...easy to make and tastes like food from a restaurant.
FOR THE CHICKEN
500 grams bonless chicken cut into bite size pieces
1 cup sour yoghurt
...6 cloves of garlic
1 small pc. ginger
a handful of coriander leaves
a few mint and curry leaves
green chillies to taste and if not a pc. of green capsicum
1 tablespoon of garam masala...I USE THE OWN BRAND I SELL NOW
salt to taste
a pinch of turmeric powder
blend the yoghurt with all the rest of the ingredients and marinate the chicken overnight.
FOR THE BUTTER SAFFRON RICE
1 cup basmati rice, washed and soaked for 30 mins
a few cloves
a small pc. cinnamon
a bay leaf
a few peppercorns(i did not put)
salt to taste
A PINCH OF NITU DIDI PURE SPANISH SAFFRON
3 tablespoons of butter
heat the butter in a pan and all the whole spices and then the washed and drained rice. mix for a bit then add 2 cups water and the saffron and cook till rice is done.
FOR THE CHICKEN
heat 4-5 tablespoons butter in a wok and cook the chicken on verry high flame til its just done, DO NOT OVERCOOK. check for seasoning and then serve with the rice.
ITS AMAZINGLY DELICIOUS...DO TRY N GIVE ME FEEBACK!! 

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Posted in: Chicken

Creamy Spicy Chicken

Added by Samia Sayed
to "FOODILCIOUS "COOKS @ WORK""

Creamy Spicy Chicken 

Ingredients

1 kg chicken small pieces
2 medium onion (blend it and make it paste)
2 medium tomatoes (blend it and make puree),
1/2 cup oil
½ tsp Red chilli flakes
11/2 tsp red chilli powder
1/4 tsp coriander powder
1/2 tsp cumin powder
1/2tsp Garam masala powder
3/4 tsp turmeric powder
1/2 tsp pepper powder
1 tbsp ginger garlic paste
6 to 7 green chillies
200 gm cream
1 tbspDried fenugreek leaves...
salt to taste, pinch of red color

Method

Heat the oil add chicken and fry till it changes color. Add ginger garlic paste and onion paste to it, fry till onion paste's water dries. Then add tomatoes and then add the rest of the ingredients except the cream and cook for 10 mins till the gravy leaves oil on high flame stirring continuously. At last add the cream mixed with half cup of water fenugreek leaves and cook it for next 10 minutes and dish it out and enjoy with naan and salad. 

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Posted in: Chicken

CHICKEN-65

Added by Asmay Waqar
o "FOODILCIOUS "COOKS @ WORK""

CHICKEN-65

Chicken 1 kg

for merination:
2 cups yoghurt
1 tbsp ginger garlic paste
...1/2 tsp turmeric powder
1 tbsp red chilli powder
1-1/2 tbsp soya sauce
salt to taste

mix all abv ingredients and marinate chicken for atleast 2-3 hourse but for great results marinate it over night.

Gravy:
1 cup plain cashew nuts
6 tbsp ketchup

grind cashew nuts and mix it wid ketchup and make a paste.

8-10 curry leaves
oil 3/4 cup

method:

fry the chicken pieces till half done in oil and take them out.

Now in the same oil add the remaining yoghurt mixture and fry till oil separates.
Add chicken to this.

In a non-sticky frying pan, take 2-3 tbsp oil n add curry leaves and fry cashew-ketchup paste till oil separates. Add this tempering to the chicken..

Mix it and then add little water (1 cup) and let it simmer on low flame till chicken is tender.

Serve wid nan or tandoori roti !

 

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Posted in: Chicken

Alu chicken salan served wid naan

Added by Afreen Masood 
to "FOODILCIOUS "COOKS @ WORK""

Alu chicken salan served wid naan

chicken 1 kg meduim sized pieces....
onions3-4 meduin siezzed finely sliced and golden brown in oil then take out the onions and put the in the blender add the tooatoes and blend it into a paste..( no need of adding addtional water now sin...ce tomatoes wil give away water too) blending onions after browning them gives a very sooth texture to the gravy)

yougurt 3 table spoons
oil half cup
tomato 400 gm tin pack( u can use fresh ones too ..3-4 medium size)
spices....whle garam masala...little bit of all....fro cloves,cinamom stick/blk pepper/black cardimon/bareleaf/zeera
salt 1.5 tea spoon full
coriander powder 3 teaspoons full

red chilly powder 2-3 teaspoons full(depends how much heat u want)
G/G paste 2 teaspoons

potaoes 4-5 medium siezed cut into half
corainder leaves few
green chilies 4-5
garam masala powder just a little bit like 1/8 of a teaspoon
.....

Method:

In a cooking pan add the remaining oil (which was used in frying the onions) when its hot throw i n the chicken add G/G paste ...cook for a minute add all the spices and salts now..stir for one more minute on hot flame ...now add the onion n tomoato paste when masala is bhoonified and oil separates( which usually takes 5-8 minutes..)add water nearly 2 cups and thepotatoes ...and simmer it for another 20 minutes...in the v end when potatoes are done.. add green chillies and coriander and sprinkle some garam masala on the top ....serve hot wid nan salad and rice.....enjoy :)

TIPS
take one piece of boiled potato from the gravy and mash it and put it back in the gravy at the very end really adds alot to the flavour and texture too "_

if u feel that 2 cup f water wil ake chiken v soft and it wil break in peces...u can always take out the chiken ppieces in a separate plate and wait till potatoes are done and then in the end add the chiken again... 

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Posted in: Chicken

highway chicken karahi tikka

Added by Quratulain Rizwan
to "FOODILCIOUS "COOKS @ WORK""

highway chicken karahi tikka...........hot n spicy

chichken 750gm,1. 1/2 cup oil n 1 cup water,10 garlic chopped. ginger chopped fresh, 20-25 bari green chillies. first of all place karahi on flame pour oil in it add water about half cup n chicken pieces in it..let it fry on high flame dont lid it up....when the water start boiling..add ginger garlic n chillies........let it cook till only oil remains n chicken turned brown like this......drain out all da oil..n sprinkle salt to taste,,red chillies crushed 1 tspn,chaat masala 1 tspn,garam masala ,qasuri methi. zeera n sabut danya buna huwa n crushed fresh..now its ready yes add lemon juice 2tbspn.................hmmm mouth watering served it hot ...with onion rings n raita 

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Posted in: Chicken

CHICKEN TIKKA KARHAYI

Added by Hina Kola
to "FOODILCIOUS "COOKS @ WORK""

CHICKEN TIKKA KARHAYI......

marinate the chicken with red chilli powder ,dhania powder,garam masala,red chilli paste and ginger garlic paste, salt and then leave it for half an hour..
heat oil and fry them..
for gravy..
take a pan add tomatoes(cut into 2 piece) and fry it for 2 to 3 mins then add 1/2 glass of water and ginger garlic paste and cover it for a while
after that remove the skins of tomatoes and mashed it well and then add red chilli powder ..haldi...dhania powder...zeera powder ...salt.after some time add that fried chicken add green chillies..and 2 to 3 tbsp of oil and cover it for 5 mins...
GARNISH WITh fresh coriander leaves
server with naaan

 

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Posted in: Chicken

chicken steam roast.

Added by Armana Shadab
to "FOODILCIOUS "COOKS @ WORK""

chicken steam roast.
for marination,
1 ful lchicken.yoghurt 3 tblspn,redchilli,vinegar 2tblspoon,GG,lemon 3tblspoon,garam masala 1tsp.zeera powder 1tsp,kuti laal mirch 1tsp,food color,salt,3 potatoes cut in squares.
marinate over night,
deep chicken and potatoes till light golden,then shift in wide pan and keep on very low flame for 30 mts.shift in a dish and sprinkle chat masala generously..
enjoy with paratha 

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Posted in: Chicken

Tawa Chicken Boti

Added by Kulsoom Waqas 
to "FOODILCIOUS "COOKS @ WORK""


tawa chicken boti

ing:
one whole breast
salt 1- 1n ahalf tsp(depends according ur taste)
redchilli pwd 1 n a half tsp
dhaniya pwd.1 heaped tsp
haldi 1/4 tsp
ginger pwd 1 tsp level
garlic paste 1 tblsp
zeera bhunna n crushed hua 1tblsp
vinegar a good half cup
raw papaya 1 tblsp..if u dont have papaya then u can use meat tenderizer 1 tsp
lemon 3-4
onion rings for garnish
corriander for garnish

method:

cut nyc big cubes of the chicken...put all the ingredients in the chicken n marinate for atleast 2-3 hours...now take a tawa n grease it well with 2tblsp of oil,put the marinated chicken on the tawa n cook the chicken until tender.now turns of the flame spread onion rings on the chicken sprinkle the lemon juice....place a plate of foil paper in the middle of the chicken place the hot coal on it,put a few drops of oil on the coal so that itr starts to smoke....now cover n leave for atleast 15-20 mins.now put in serving dish n sprinkle corriander on top.
serve hot with naan or tandoori paratha.
enjoy!!!! 

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Posted in: Chicken

Chicken ghee roast

Added by Isha Ismail
to "FOODILCIOUS "COOKS @ WORK""

Chicken ghee roast


chicken 1.5 kg
ginger garlic paste
lemon
turmeic pow
salt
marinate the chicken for one hour
and then deep fry it. keep aside

Then
coriander seed 2 tbsp
fennel seed 1 tbsp
cumin seed 1 tbsp
cinnamon small ps
fenugreek 1 tsp
red chilli whole as required
dry roast all the above mentioned ingdnts and grind them to a fine paste

Take a pan with half to one glass of ghee once it is hot add 2 thin sliced onion and fry them till brown and crisp.add enough curry leaves.
add 2 tomatos.once they are well smashed add the above made paste of seeds.
fry till oil separates.adjust the salt.
add one tbsp yogurt.
then mix in those deep fried chicken.let it simmer for 2 to 3 min in low flame.
decorate it with enough of coriander leaves.

you gonna enjoy the taste.

 

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Posted in: Chicken

Dum Murgh

Added by Rahmath Saba
to "FOODILCIOUS "COOKS @ WORK""

Dum Murgh

INGREDIENTS
Chicken, cut into 8 pieces 800 grams
Almonds, soaked and ground 15-20
Ghee 4 teaspoons + to fry
Onion , sliced 2 medium
Yogurt 1 1/2 cups
Ginger 2 inch piece
Garlic 6-8 cloves
Green chillies 3-4
Salt to taste
Bay leaves 2
Coriander powder 1 tablespoon
Cumin powder1 teaspoon
Mace powder 1/4 teaspoon
Green cardamom powder 1/4 teaspoon
Black cardamom powder 1/2 teaspoon
Cinnamon powder 1/4 teaspoon
Fresh cream 1/2 cup

METHOD
Grind ginger, garlic and green chillies to a fine paste. Soak almonds in one cup of warm water for fifteen to twenty minutes. Peel and grind into a fine paste. Heat sufficient ghee in a kadai and deep fry onions till golden brown. Drain and cool. Grind to a fine paste. Marinate the chicken pieces in a mixture of yogurt, ginger-garlic-green chilli paste and salt for two hours. Heat four teaspoons ghee in a thick bottom pan. Add bay leaves and sauté for half a minute. Add the marinated chicken and cook till the gravy starts boiling. Add coriander and cumin powders and the onion and almond pastes dissolved in half a cup of water. Stir to mix well. Cover the pan with a tight-fitting lid or cover with aluminium foil so that the steam does not escape. Simmer for fifteen minutes. Alternatively you can cover the pan and seal using wheat flour dough. Cook over low heat till the flavours are given out. Uncover the pan and sprinkle the mace, green cardamom, black cardamom and cinnamon powders. Stir in fresh cream and serve hot.

Recipe Tip :
If the degchi is sealed with atta dough, it is said, as soon as the dish is ready, the degchi will give out an aroma and call the person cooking the dish to give the finishing touches.

 

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Posted in: Chicken

Dhabba Karhayi

Added by Anny Saad 
to "FOODILCIOUS "COOKS @ WORK""


Dhabba Karhayi..it was yummzzzzz!!tasted just like dhabay ki karhayii...A mustt Tryyy!!!!!!

Shireen Anwers Recipe:
Dhaba Karhai
Ingredients
Chicken 1 kg
Tomatoes 1 kg
...Green chilies 10
Ghee 1 cup heaped
Dried fenugreek leaves 1 tbsp
Garlic paste 1 tbsp
Ginger sliced 2 tbsp
Crushed red pepper 1 ½ tsp
Salt 1 ½ tsp
Method
Heat 1 cup ghee in a wok, fry chicken for 15 minutes till light golden, remove chicken and keep aside, add 1 kg whole tomatoes, cover and leave for 5 minutes till soft, remove the skin of tomatoes, add in 1 tbsp garlic paste, 1 ½ tsp salt, 1 ½ tsp crushed red pepper with chicken, cover and cook till chicken and tomatoes tender. Fry well, lastly add 10 green chilies, 2 tbsp sliced ginger, 1 tbsp fenugreek leaves and simmer till done, serve with Naan 

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Posted in: Chicken

makhani chicken handi

Added by Qal Khan
to "FOODILCIOUS "COOKS @ WORK""

makhani chicken handi :)

ingredients:
boneless chicken cut into cubes 1 kg
tomatoes,pureed: 6 medium
milk:1/2 cup
fresh cream:3 tbspn
garam masala powder:1tspn
butter : 3 tbspn
salt:to taste

baghar:
butter:3 tbspn
cashew nuts crushed: 20
green chillies cut into slices: 8



method:heat butter n fry garam masala on low heat.add tomato puree n keeep stiring till cooked.add cream n milk n cook till thicken.add salt aswell.remove from heat.
in handi heat butter,fry cashew nut powder n green chillies together.add chicken n stir.add tomato mixture to it.mix well.cover da pan till simmers n butter separate from gravy.serve wid nan :)) 

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Posted in: Chicken

Chicken Tikka w/ Gravy

Added by Alina Khan
to "FOODILCIOUS "COOKS @ WORK""


Chicken Tikka w/ Gravy
By:Alina khan

Ingredients

1/2 kg Chicken cut into salaan size pieces
1/2 box Tikka Masala(wht ever u wnt to use shaan masala etc)
2 tbsp garlic paste
1/2 cup yoghurt
3 tbsp Oil
...2 tbsp butter

Method

Mix all ingredients and marinate for atleast 3 hours.
Heat a pot, add around 3 tbsp of oil in the mixture. Transfer the mixture to the pot and cook on a low flame. Once the chicken is tender, check the consistency of the gravy. Add water if too thick or reduce to taste.
In a frying pan, add 1 tbsp butter and seperate the chicken and gravy, frying the chicken in butter till it gets color. Once it is done, take out chicken and fry onion slices in the same pan with 1 tbsp butter.
Mix onions wd chicken and enjoy it with naan.

 

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Posted in: Chicken

Murgh Channay

Added by Saima Haroon Naqvi
to "FOODILCIOUS "COOKS @ WORK""

Murgh Channay
I cooked it for dinner tonight. It was really yummy. Here is the recipe:
White channay : 2 cups soaked over night/ soak in pin ch of soda for 1 hour, washed and boiled till tender but not broken. In my pressure cooker it took 50 mins. Strained afterwards and kept aside.
Chicken: 1 kg cut into pieces
Onion: 1 medium sized grinded into paste.
tomatoes: 2 medium make paste in blender.
Green chillies: 3, blended with tomatoes
Ginger garlic paste: 2 tbsp
Salt: 2 tsp
Redchilli powder: 2-1/2 tsp
Curry powder: ! tsp
Garam Masala: 1 tsp
Roasted cumin seeds powder: 1- 2tsp
Oil: 1/2 cup
Method:
Saute onion in oil till its light brown. Add G&G paste and cook for few minutes, put chicken and fry till water evaporates. Mix all grinded spices except cumin powder in tomato paste and add in chicken and cook till chicken is 95% done. Finally add channay and put on dum until chicken is done and oiul seperates from the gravy. Sprinkle cumin powder 5 minutes in last few minutes of dum and garnish with julians of ginger. Enjoy with naan or roti 

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Posted in: Chicken

CHICKEN KAKKATHIL AAKKIYATH

Added by Safa Azad
to "FOODILCIOUS "COOKS @ WORK""

CHICKEN KAKKATHIL AAKKIYATH...Now, thats what we Call this dish...May be u cud call this CHICKEN DRY ROAST TOO...

Heres the recipe

Ingredients..

For marination
...
Chicken- 1 kg cut into medium big pieces
Red chilly powder- 1 tbsp
Turmeric powder- 1/2 tsp
Ginger- garlic paste- 2 tsp
Salt to taste

Mix all the above with chicken and keep it marinated for 3-4 hrs..Deep fry the chicken pieces till golden brown and keep aside..

For the gravy

Onions- 3 big sliced thinly
Tomato- 1 big sliced thinly
Green chillies- 4-5 slit
Ginger- garlic paste- 1 tsp
Coriander leaves
Curry leaves
Red chilly powder- 2 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 1/2 tsp
Garam masala powder- 1 tsp
Salt to taste
Oil- 3 tbsp from the same oil used for frying the chicken

Method..

Heat oil in a kadai or Wok, add the onions and saute till it becomes transluscent and nice brown in colour..Add all other ingredients one by one and keep sauteing it in between... Now, add the fried chicken pieces and mix together with the masala.. and close the lid and let it simmer for 10 minutes or till most of the water is evaporated and oil comes to the top...Serve this hot with chappathis, puris, roomalis or naans...

Tips:

U may try the exact same thing with mutton, beef, fish, prawns etc..
If using mutton or beef, just pressure cook it after marinating till its done and then fry them..
Be careful of the salt, cozz u added salt in the chicken as well 

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Posted in: Chicken

Waraqi Paratha

Added by Komal Warsi 
To FOODILCIOUS "COOKS @ WORK"


This is the best paratha i ever had...very light has lots of layers and of course crispy..A perfect combination with any type of kebab,omelet,daal,or bhujia...:)A must try..:)
Warqi paratha ingredients:
plain flour:2 cups
salt:1 ts
semolina(sooji):4 tbs
baking soda:1 pinch
egg;1
oil:2tbs
milk:to knead the dough
Method: Mix everything in a bowl and knead flour with milk until you get a smooth medium dough.Leave the dough for 30 minutes.
For making pratha take 6-8 balls out of the dough and roll them in to circle.
Now pile up these rolled circles one above the other keep on applying ghee and some cornflour overtop of each circle.Leave the top of last circle dry dont put ghee over it.Try to keep the size of circles same.Now roll all these circles(rotis) together to make sure they are stick to each other.Now roll this big roti(made of 6-8 rotis) like a swiss roll.cut pieces out of this swiss roll acording to the szie you want. you will see a lots of layers in this piece(paira).Now roll these pices into circle again and fry them on medium heat..Very layer y and crispy paratha is ready to enjoy...
For potatoes:In a pan heat oil add crushed garlic and ginger each one teaspoon.when they change their colour add zeera,kalonji and fry a little add potatoes (4-5 cut into round shape),add salt red chilli flakes cover the pan and cook until potatoes are cooked.at the end add corinder and fresh lemon juiece. 

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Posted in: Bread Buns Dough Naans Parathas

Chicken fry

Added by Rahmath Saba
to "FOODILCIOUS "COOKS @ WORK""

easy n yummy chicken fry!!

recipe:

marinate bone chicken pieces with salt , black n red pepper powders, ginger garlic paste, any hot sauce and some soya sauce. heat some oil in a pan, add the marinated chicken pieces, and fry well ,add 2tbsp of water if you are not using non-stick pan. fry for 5 mins, add squarely cut onions, mix, cover and fry for another 5mins, garnish with slit green chillies and chopped cilantro. it was ready in exactly 10mins for me :D enjoy evryone!! Happy Cooking!! 

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Posted in: Chicken

chicken with bell pepper and onion

Added by Tasmina Khatun
to "FOODILCIOUS "COOKS @ WORK""

chicken with bell pepper and onion.

recipe: Take chicken breast and cut it into small pieces. Merinate the chicken pieces with little bit chilli pdr, termeric pdr, cumin pdr, coriander pdr,ginder garlic paste , blk pepper pdr,salt yougurt, lemon juice and with little bit tanduri masala. keep it aside for 1 or 2 hours. Then take little amount of oil in a frying pan . Add the merinated pieces and cook it with high temperature.Then add onion and bell pepper(cut it into square form or according to ur desire). fry for few mins. serve hot.

 

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Posted in: Chicken

Chicken Angara

Added by Sana Athar 
to "FOODILCIOUS "COOKS @ WORK""

Chicken Angara 

1 chicken cut into medium pcs.
1 tbsp ginger garlic paste
1 tbsp green chilli paste
1 tsp turmeric powder
250 gm curd
salt to taste
Marinate the chicken with the above masala for 2 hrs.
Puree of 4 big tomatoes
Fry 4 onoins and grind it with the tomato puree.
1 cup fresh cream
whole garam masala
1 tsp black pepper


Take oil in a pan,add whole garam masala fry till turns pinkish.
Add the chicken saute it.Cook half.
Add onion puree mixture,saute properly.
Let the chicken cook till tender.
Add fresh cream.
Cook till oil floats on the gravy.
Sprinkle coriander leaves and serve hot with naan.

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Posted in: Chicken

Chicken Gravy

Added by Sarah Akhlaq 
to "FOODILCIOUS "COOKS @ WORK""

chicken half kg

onoion 2 medium
tomato 1
ginger,garlic paste 1tbs
red chili powder 1tbs
...corriander pwder 1ts
turmeric powder quarter ts
cumin seeds roasted half ts
yougurt 2tbls
salt to taste
potatoes 2medium
garam masala 1ts
fresh corriender
oil as required

fry thinly sliced onion in oil, wen light brown add GG paste, fry 2mins then add abt 3tbls water then add all the spices except garam masala n fresh corriander.
afte a while add chopped tomato n cook tilll oil separate.then add chicken n coook til it done add 2 tbls yougurt at dis stage after abt 2,3 mins add potatoes nd cook for a while then add lukewarm water according da consistency u want (i added 1 n half cups)
then cook it on medium flames till oil becum it will take abt 10-12 mins.
then finally add garam masala n fresh corriender

and its ready;) 

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Posted in: Chicken

CHICKEN ROAST with tomatoes

Added by Rooha Hussain
to "FOODILCIOUS "COOKS @ WORK""

CHICKEN ROAST with tomatoes

fry all the chicken pieces in oil till golden and take out...put chicken in another pan with salt, ground black pepper,1 tsp crushed red chili..some green chillies,and a little water....also add half pao tomatoes(i use 4-5)......cook til chicken is tender and oil comes up...garnish with ginger,green chillies and coriander..you can keep it a bit with gravy or dry up like roast..

 

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Posted in: Chicken

Turkey masala

Added by Sarah Akhlaq
To FOODILCIOUS COOKS @ WORK

Turkey masala

boneless turkey 500gms
onion 1
tomatoes 2
GG paste 1tbs
red chilli pwder 1ts
...salt to taste
corriander pwder 1ts
turmeric powder quarter ts
green chilli 3
olive oil half cup
garam msala 1ts

in a pan add turkey,sliced onion,gg paste,salt,red chilli powder, turmeric powder and 1 cup water. cook until water dry...then add olive oil,chopped tomatoes,green chillis
nd cook for abt5-10mins as oil cum...add gram msala .
serve wid chapati or naan as u like 

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Posted in: Chicken

Dahi Chicken Masala (Chef Rida Aftab)

Added by Maria Shafi
To FOODILCIOUS COOKS @ WORK

Dahi Chicken Masala (Chef Rida Aftab) :
Ingredients
Chicken whole 1 kg
Potatoes ½ kg
Ginger chopped 1 piece
Tomatoes (Cut into 4 pieces) 1 cup
Green chilies 6
Garlic chopped 6 cloves
Mint leaves ½ bunch
Oil ½ cup
Yogurt 250 gm
Whole coriander 1 tbsp
Whole cumin seeds 1 tbsp
Black pepper whole 1 tbsp
All spice powder ½ tsp
Salt to taste
Method
Heat ½ cup oil in pan, add ½ kg potato cubes, fry well and the keep aside. Marinate chicken with 250 gm yogurt and salt to taste. Now heat oil again, add marinated chicken in pan, cover and cook for 30 minutes. Now add fried potatoes, 6 sliced green chilies, 1 chopped piece of ginger, 6 cloves of garlic, 1 tbsp whole coriander, 1 tbsp whole black pepper and 1 tbsp cumin seeds. Cook till potatoes are tender. Now add 1 cup tomatoes, ½ bunch mint leaves and ½ tsp all spice powder. Mix well. Simmer for 20 minutes and serve hot.

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Posted in: Chicken

Chicken Karhai

Added by Fragrence Pk
To FOODILCIOUS COOKS @ WORK

Chicken Karhai

chicken 1 kg
tomatoes 8 to 9 medium
red chilli flakes to taste
cumin seeds 1/2tsp
all spices powder 1/2 tsp
black peper 1/2 tsp
salt to taste
gg paste 1tbsp
lemon juice 1 tsp
qasuri methi 1tsp
cumin nd corriander seeds roasted nd crushed 1 tsp
ginger julian 1tsp
green chillies n corriander
oil

cut tomates nd soft them in saperate pan in little oil evaporate all the water of tomatoes
heat oil nd put cumin seeds when it gives nice smell add gg paste then add chicken nd fry when chicken turn into brown color add tomatoes salt red chilli flakes nd cover the lid for 5 mins then add all spices powder black peper roasted n crushed cumin nd corriander seedsfresh coriander green chillies nd qasuri methi again cover the lid till donewhen oil comes out its done garnish with julian ginger corriander green chillies nd sqeez lemon on it

must must try it is the best way of making karhai

 

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Posted in: Chicken

Chicken 65

Added by Femitha Muneer 
to "FOODILCIOUS "COOKS @ WORK"

chicken 65.....
Ingredients-
Chicken-boneless cut into small pieces-750 gm
corn flour-2tbsp
garlic chopped-2 tsp
ginger chopped-1 tsp
egg-1
chilli garlic sause-2 tabsp
green chillies-2-4
ajinomoto-a pinch
curry leaves-chopped
corriander leaves- chopped
cumin seeds- 1 tsp (small jeerakam)
cumin pwdr,pepper pwdr chilli pwdr salt-1/2 tsp each
red colour(optional)-2 drops
ginger galic paste-2 tsp
Take chicken pieces in a bowl add salt,ajinomoto,ginger garlic paste,pepper pwdr,corn flour,and mix...then add 1 egg....
Heat oil in a pan add chicken pieces and fry untill lightly golden brown..
to make the sause
Heat 2 tsp oil in a pan add cumin seeds (small jeerakam),then add chopped galic n chopped ginger,then add chopped chillies,curry leaves,little pepper pwdr,cumin pwdr (1/2 tsp)chilli pwdr,and salt...finally add chilli-galic sause n red colour...cook for few minuts.add little water (not too much) then add fried chicken to this sause...mix well n garnish with corriander leaves and serve...Its a spicy dish..Chicken 65 is readhicken 65! 

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Posted in: Chicken

Chicken Achaari

Added by Saman Ahmed
to FOODILCIOUS COOKS @ WORK

Chicken Achaari 

Ingredients
Chicken: 1 kg
Onions: 4, medium size (finely sliced)
Tomatoes: 4, medium size (chopped)
Garlic Paste: 1 tbsp
Ginger Paste: 1 tbsp
Salt as taste
Red Chilli Powder: 1 1/2 teaspoon (or as per taste)
Turmeric (haldi) Powder: 1/4 teaspoon
Coriander Seeds Powder (dhania powder): 1 teaspoon
Yogurt (dahi): 250 gm or 1 cup
Lemon Juice: 1 tablespoon
Big Green Chillies: 6-8
Fennel Seeds (Saunf): 1 1/2 teaspoons
Onion Seeds (Kalonji): 1 teaspoon

Preparation:
- Slightly dry roast fennel seeds and onion seeds in a frying pan. Do not put oil or water. Just dry roast it for 2-3 minutes on low heat or till you get nice smell of fennel seeds.
- Beat yogurt in a bowl with a fork.

Method:
Heat oil in a deep pan and fry finely sliced onions till light golden brown. Add garlic paste, and ginger paste. When the paste turns slightly brown, add in chopped tomatoes. Cook covered on low heat till tomatoes are soft. Add in chicken and salt and fry for a few minutes.

Now add red chilli powder, turmeric powder, dhania powder and 1 cup water. Bring a nice boil. Now cover and cook till chicken is half done.

Now add well beaten yogurt, lemon juice and big green chillies. Cook on medium heat yillfor 2-3 minutes. Stir in dry roasted fennel seeds and onion seeds. Cover and cook till chicken is well done.

In crease heat to reduce extra water and till oil comes on sides.

Serve hot with naan or chapati. 

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Posted in: Chicken