Posts Tagged ‘chicken casserole’

Tortilla Chicken Casserole

Tortilla Chicken Casserole

Ingredients :
=> 8 multigrain flour tortillas
=> 3 cups chopped chicken
=> 1 tablespoon olive oil
=> 1 cup chopped onion
=> 1 cup chopped red pepper
=> 19oz (590g) black beans
=> 14oz (440g) canned corn
=> 1 tsp chili powder
=> 3 cups salsa ( a spicy sauce of tomatoes, onions, and hot peppers) (or your choice)
=> 1 1/2 cups sour cream
=> 1 1/2 cup jalapeno monterey jack cheese, shredded (or your choice of a good melting cheese)
=> 1 1/2 cup cheddar cheese, shredded
=> 1 tablespoons finely chopped cilantro

Tortilla Chicken Casserole
Directions :

=> Preheat oven to 350F/180C.
=> Spray a casserole dish large enough to fit tortillas.
=> Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened.
=> Mix in chili powder, remove from heat, stir in black beans and corn.
=> In a medium bowl, mix salsa and sour cream.
=> Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses.
=> Repeat 4 times, or until you reach the top of the casserole.

Chicken Manchurian

Chicken Manchurian

Made from authentic Chinese flavors, this dish is a must try! Fried chicken balls cooked in a spicy sauce batter. Served with steamed rice or hakka noodles.

Ingredients :

-> 250 gm chicken mince
-> 2 eggs, slightly beaten
-> 3/4 cup refined flour
-> 1/2 tsp garlic paste
-> 1/2 tsp ginger paste
-> Oil for deep frying
-> 2 Tbsp oil
-> 1 tsp finely chopped garlic
-> 1/2 cup finely chopped onions
-> 1 large capsicum-chopped fine
Chicken Manchurian
For sauce, mix together:
-> 3 Tbsp corn flour-blended
-> 1/2 cup water
-> 2 Tbsp vinegar
-> 2 tsp salt
-> 2 tsp soya sauce
-> 1/2 cup tomato puree
-> 2 Tbsp chopped celery or 1/4 tsp celery salt
-> 2 cups water

Method :

-> Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thick batter. Leave this for 5-10 minutes.

-> Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.

-> Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times.

-> Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

-> Add the fried balls, turn around a few times and serve.

Chicken Xacuti

Chicken Xacuti

A Goan delicacy smothered in a home made spice and coconut paste. This recipe was shared by Tara Deshpande in the gourmet session at The Imperial, New Delhi. The recipe is a part of her book “A Sense for Spice”.
Ingredients :

For the chicken:
-> 800-900 gm skinned chicken pieces with bone, washed
-> 4 Tbsp oil
-> 2 bay leaves
-> 1 onion, finely chopped
-> Salt

For the spice paste:
-> 2 Tbsp oil
-> 1 cinnamon stick
-> 4 cloves
-> 4 black peppercorns
-> 1 Tsp coriander seeds
-> 2 tsp cumin seeds
-> 5-6 kashmiri chillies, stalk and seeds removed
-> 1 onion, finely chopped
-> 3 long green chillies, roughly chopped
-> 8 garlic cloves, chopped
Chicken Xacuti
For the coconut paste:
-> 2 Tbsp oil
-> 1/4 cup unsalted cashew nuts
-> 2 Tsp white poppy seeds
-> 1/2 cup unsweetened grated coconut
-> Water

Method :

-> For the spice paste, heat oil in a pan and add cinnamon stick, cloves, black peppercorns, coriander seeds, cumin seeds and kashmiri chillies. Mix in the onion and saute the mixture till the onions caramelize. Cool the mixture and grind with a little water. Add the green chillies, ginger paste, garlic paste and grind again to a fine consistency.

-> For the coconut paste, heat oil on medium heat in a pan. Toast the cashew nuts, poppy seeds and coconut till they are a light golden brown. Cool and grind with a little water.

-> For the chicken, heat oil in a pan, add bay leaves and saute for 30 seconds. Add the onions and saute till a pale pink. Mix the spice paste and saute, stirring continuously, until it thickens and releases oil. Put the heat on high, add chicken and mix well in the spices. Add a cup of water, cover the pan and let simmer for 15 minutes.

-> Now, add the coconut paste, a little water and cook uncovered for 5 minutes. Add salt (to taste). Cool and refrigerate overnight.

-> Reheat next day over low heat while stirring. Serve hot with bread or plain boiled white rice.

Chicken Cafreal

Chicken Cafreal

Goan fried chicken generally served with wheat bread or rice.
Ingredients :
-> 7 chicken tangdi
-> 1 ginger chopped
-> Handful garlic chopped
-> Handful fresh coriander leaves chopped
-> Bunch of spring onion chopped
-> 2 stick of cinnamon
-> 2tsp cloves
-> 2 tsp pepper
-> 2 tsp cumin
-> 2 tsp coriander seeds
-> 2 onions julienned
-> 8 green chillies
-> 4 Tbsp red wine vinegar
-> 2 Tbsp sugar
-> Turmeric
-> 2 dollops butter
-> 4 tsp refined oil
Method :
-> Add cinnamon, cloves, pepper, cumin & coriander seeds in a preheat pan.

-> Roast them all together and transfer to a grinder.

-> Add ginger, garlic, coriander leaves and spring onion to the grinder.
Chicken Cafreal
-> Dry roast green chilies in a pan and transfer to the grinder.

-> Now add red wine vinegar, sugar, and nice amount of chopped coriander leaves along with a touch of water and grind to a paste. This the cafreal masala.

-> Flavour the chicken tangdi with cafreal masala

-> Cover it and put in the freezer for 20 minutes.

-> Drizzle oil in a preheat pan and add onions and fry them well.

-> Transfer it to a platter. Add oil in the pan again and place the marinated chicken legs in it.

-> Cover the pan and cook it away for 7- 10 minutes.

-> Add the fried onion back to the pan and mix it well. Add a couple of dollops of butter and stir.

-> Serve it on the platter.

Chicken Xacuti

Chicken Xacuti

A Goan chicken dish by Chef Alphonso Periera made with loads of masalas.

Ingredients :
Marination:
-> 1 kg chicken
-> 1/4 tsp turmeric powder
-> 1 tsp salt

Paste one for marination:
-> 2 inches of ginger
-> 10 flakes garlic
-> 1/2 bunch coriander
-> 5 green chillies

Paste two for Xacuti masala:
-> 1 tsp groundnut oil
-> 2 sliced onions
-> 2 green chillies
-> 1 piece of 1 inch ginger
-> 5 flakes garlic
-> 1 grated large coconut
-> 1/2 bunch of coriander

Paste three of Xacuti Masala:
-> 2 inches cinnamon
-> 3 peeled cardamoms
-> 1 tsp aniseed
-> 1 tsp black pepper corn
-> 1 tbsp poppy seeds
-> 1 tbsp coriander seeds
-> 8-10 Kashmiri red chillies
-> 1 star anise
-> 1 maize flower
-> 1/4 piece nutmeg
-> 1/2 inch turmeric

Finishing:
-> 2 tsp groundnut oil
-> 2 sliced onions
-> 2 slit green chillies
-> 1/4 cup water

Method :

-> Add salt and turmeric powder to curry-cut chicken.

-> Add paste I of ginger, garlic, coriander, chillies and marinate for half an hour.
Chicken Xacuti
-> To make paste II, heat oil in pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes.

-> Add 1 grated coconut and saute for another 5-7 minutes. Once onions are crispy, keep aside.

-> To make paste III, on a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, maize flower, nutmeg, and turmeric.

-> Make Xacuti masala by grinding together paste II and III.

-> For the final preparation, heat oil in pan and add onions and green chillies.

-> After one minute add the marinated chicken pieces.

-> After two minutes add Xacuti masala and water. Cook for 10 minutes.

-> Serve hot with bread or rice.

Chicken Tangri

Chicken Tangri

Soft and succulent, chicken tangri kebab recipe. Chicken legs marinated in a flavorsome paste and then grilled on the tandoor.

Ingredients :
-> 5 chicken legs
-> 1 lime, to garnish

For Masala Paste:
-> 2 tsp garlic-ginger paste
-> 1 finely chopped green chilli
-> Some fresh coriander leaves
-> Some basil leaves
-> 1 tsp salt
-> 2 Tbsp olive oil

Method :

For Masala Paste:
-> To make the masala paste combine all the ingredients together and grind them.

Chicken Tangri
For the Drumsticks:
-> Make gashes into the chicken legs. It helps the masala to seep in while getting cooked.
-> Add the masala paste to the chicken legs. Rub it nicely with your hands.
-> Keep it in the fridge for 3-4 hours to marinate.
-> Now skewer the marinated chicken drumsticks and place it on a tandoor.
-> Cook till the kebabs are char grilled on the outside and succulent on the inside.
-> Take them off the skewer and garnish them with a lime. Serve hot.

Key Ingredients: Chicken

Chicken Korma with Beer

Chicken Korma with Beer

An interesting mix of chicken and beer. Chicken cooked in tomato puree, cream, spices and beer.

Ingredients :
-> 2 chicken breasts
-> 150 ml beer
-> 2 Tbsp sunflower or vegetable oil
-> 1 onion, chopped
-> 2-3 garlic cloves, sliced
-> 1 green chili, chopped
-> 1/2 tsp turmeric
Chicken Korma with Beer
-> 1/2 tsp ground coriander
-> 1 tsp ground cumin
-> 1 green cardamom, crushed
-> 1/4 tsp salt
-> 1 tsp tomato puree
-> 1 Tbsp cream
-> 1 tsp peeled and grated root ginger
-> 1/4 tsp garam masala
Method :
-> Heat the oil in a saucepan or wok, put in the onion, garlic, and chili then fry for 6 minutes.
-> Stir in the turmeric, coriander, cumin, cardamom and salt.
-> Then add the chicken and fry for 5 minutes.
-> Slowly pour the beer over the meat and cook gently for 5 minutes.
-> Stir in the tomato puree, cream and ginger, and then take the pan off the heat.
-> Sprinkle over the garam masala and serve with naan bread and a crisp green salad.

Cheats Chicken Biryani

cheats chicken biryani

A sumptuous chicken and rice biryani cooked with saffron infused milk.
Ingredients :
-> 1 plate leftover butter chicken
-> 1/2 cup boiled Basmati rice
-> 3 onions, thinly sliced
-> 3 cloves
-> 8 Tbsp milk (heat the milk with a pinch of saffron)
-> 3 tsp butter
-> 5 green cardamoms
-> Mace – to taste
-> Salt & pepper
-> 9 Tbsp refined oil
-> 10 gm coriander leaves
Method :
-> In a pot heat 2 Tbsp of refined oil and 1 tsp of butter. Add 2 -3 cloves, 4-5 green cardamoms and mace to taste. Lightly saute the spices.

-> Then add leftover chicken to the fry pan.
Cheats Chicken Biryani
-> Turn up the heat and bring the butter chicken to a slow boil. Cover and cook the chicken to reduce the gravy. Check on the chicken in about 5 minutes and then let it simmer uncovered.

-> In the meanwhile, heat 7 Tbsp refined oil in a frying pan. Add onions and fry til they turn crispy brown. Transfer them to a tissue paper to soak up excess oil. (This will take about 2-3 minutes)

-> Once the gravy has been reduced, layer the butter chicken with crushed fried onions, coriander leaves and a nice thick layer of rice. (Do not mix. Let the layers of chicken, onions and rice be.)

-> Pour the saffron infused milk over the biryani and then add 2 tsp of butter.

-> Put some finely chopped fresh coriander leaves on top of the rice, a handful of fried onions and salt to taste.

-> Cover the lid, turn the heat down and put a heavy object on top of the pot, to ‘dum – cook’ your biryani for about 10 minutes.

-> Garnish with coriander leaves and serve.

Balinese Chicken

Balinese Chicken

Try out this traditional chicken recipe with flavors from Bali. Boneless chicken leg meat cooked in lemongrass, stock, sweet soya and a variety of vegetables.
Ingredients :
-> Meat from chicken legs
-> 1/2 inch ginger
-> 6-8 leaves of lemongrass
-> 3-4 bulbs of garlic
-> 1 onion, sliced
-> 8-10 bokchoy leaves
-> 20 gm cabbage, sliced
-> 1 carrot, chopped
-> Green, red and yellow peppers, sliced
-> Stock (either veg or non-veg)
-> Chili paste
-> Sweet soya
-> Fried charlocks
-> Few parsley leaves
Method :
-> Firstly, the meat needs to be taken from chicken legs and boiled in water containing ginger, garlic and lemongrass. This enables the chicken to gain flavor.

-> Once the chicken is boiled, it is deep fried until it attains a nice crispy golden brown color and texture.

-> Now add a little oil to a pan and pour some onions and garlic paste once the oil has heated. Stir well.

-> Now add bokchoy, cabbage, carrots, green, red and yellow peppers. Keep stirring on a low flame.
Balinese Chicken
-> Add whichever stock you have, but not more than half a bowl. Continue stirring.

-> Add 1 tsp of red chili paste and 1/4th bowl of sweet soya. Continue stirring until the veggies turn a little dark in shade.

-> Once the veggies have cooked well and turn a bit dark, you may add the chicken. Add salt and pepper.

-> Cook for a few more minutes, sprinkle a few fried charlocks and parsley leaves on top and voila!

-> Get ready to taste Bali!

Chicken Cashew Nuts

Chicken Cashew Nuts

A popular Chinese stir fry recipe with the crunchiness of cashew nuts and sweetness of mangoes. It is also known as ‘Ga Xao Hat Dieu’.
Ingredients :
-> 150 gms chicken breast, sliced
-> 40 gms red capsicum, diced
-> 40 gms green capsicum, diced
-> 20 gms onion
-> 10 gms black mushrooms
-> 10 gms coral mushrooms
-> 15 gms whole red chilli
-> 5 gms garlic
-> 7 ml fish sauce
-> 5 ml sugar
-> 10 ml oyster sauce
-> 5 ml lemon juice
-> 2 gms black pepper
-> 5 ml oil
-> 20 gms spring onion
-> 25 gms cashewnuts
-> 100 gms riped mango, diced
-> 50 gms tomatoes
-> Salt, to taste

Method

-> Soak coral mushrooms till soft, then cut it into small pieces and remove the stem. Soak the black mushroom till soft, then remove the stem and cut it.

-> In a wok add oil. Put chopped garlic and stir till light brown. Add the onions, red capsicum, green capsicum and whole red chilli. Saute lightly.
Chicken Cashew Nuts
-> Add chicken slices to it and all the sauces (fish sauce, oyster sauce, lemon juice) and sugar.

-> Add the spring onion, cashewnuts, tomatoes, riped mango, black pepper, black mushrooms and coral mushrooms. Adjust for salt.