Tuesday, November 27, 2007

Amazing Afghani Chicken Recipe


  1. 2 tbsp Lime Juice.
  2. 2 tbsp Ginger Paste.
  3. 2 tbsp Garlic Paste.
  4. 1/2 cup Fresh Cream.
  5. 1/2 cup Cashew Nut Paste. You can prepare it easily by soaking 100 gms of Cashew overnight in a bowl and grinding them in a food processor.
  6. 1 tbsp freshly ground Green Cardamom (Secret Ingredient).
  7. 1/2 cup Salad oil. Any cooking vegetable oil like Olive, Canola, Sunflower etc would do.


  1. Mix all the ingredients in a large bowl to prepare the marinade. Add salt and black pepper to taste.
  2. Make several deep slits over the chicken. Rub the marination on the chicken and into the slits.
  3. Refrigerate for 2 hours.
  4. Preheat the oven to 300 - 400 degrees and cook for about 25 minutes turning the chicken halfway through the cooking.


Extending the marination time will greatly improve the taste and tenderness of the chicken. The Cardamom acts as a preserving agent. Just ensure the chicken is refrigerated and the marination time does not go beyond 10 - 12 hours. Donot deep freeze the chicken during marination. Yougurt can also be used in place of fresh cream but it would give a sour taste to the chicken.

Saturday, November 24, 2007

Crispy Chicken Fingers

  1. Chicken Breast. Clean and cut into long fingers.
  2. 1-2 eggs.
  3. Bread Crumbs. Freshly made from white bread.
  1. Beat the eggs in a bowl. Add salt and pepper to taste.
  2. Smear chicken fingers with egg batter. Coat with bread crumbs.
  3. Deep fry in cooking oil till brown. Drain oil on paper napkins.
Serve with hot mustard sauce and honey.

Juicy Chicken Starter Recipe

  1. 1 tbsp Kashmiri Chilli Powder. Easily available through your local stores. Can be freshly made at home by grinding some dry red chillies.
  2. 1/2 cup Lemon Juice.
  3. 200 gms of Yogurt or Curd.
  4. 2 tbsp Ginger Paste.
  5. 2 tbsp Garlic Paste.
  6. 1/2 cup Mustard Oil. Alternatively, you could use any standard Salad oil like Olive or sunflower.
  7. 1 tbsp Garam Masala (Secret Ingredient).
  1. Skin and clean the chicken. Make several slits on the breast and leg portions of the chicken with a sharp knife.
  2. Remove whey of Yogurt by hanging it in a muslin cloth for 1/2 an hour.
  3. Mix all the ingredients in a large bowl.
  4. Apply this marinade on the chicken and inside the slits. The incisions ensure that the flavor and the heat reach deep into the meat while cooking. Refrigerate for 2 hours.

Preheat the oven to 250-300 degrees and cook the chicken on skewers for 10 minutes. Remove and bast the chicken with butter and cook for another 5-10 minutes.


Server hot with Onion rings and Fresh Lemon Juice.

Cajun Chicken in 3 simple steps


  1. 1/2 cup Salad Oil. Any standard cooking oil like Olive, Sunflower or Canola would do.
  2. Chicken Breasts. Skinned and cut into palm sized pieces.
  3. Cajun Seasoning (Secret Ingredient).

  1. Mix the Cajun Seasoning with the salad oil in a bowl. Apply this marination on the chicken and refrigerate for 1 hour.
  2. Preheat the oven to 400 degrees. Apply some Salad Oil to a shallow dish. Place the chicken pieces (skin side down first) into the dish and cook for 10 minutes. Turn over the chicken and cook till juices start running.
  3. Serve with fresh Lemon Juice and French Mustard.
Slitting the chicken pieces and applying marination into the slits ensures the heat and the flavor to go deep into the meat.

Friday, November 23, 2007

Best Roast Chicken Recipe

  1. 1 tbsp Ginger Paste. It can be home-made by mincing fresh ginger in the food processor.Make sure you add some water to get a smooth consistency.Premix Ginger Paste maybe readily available at your local market also.
  2. 1 tbsp Garlic Paste. It can be quickly made by crushing several fresh cloves using the flat side of a choping knife on a grinding stone. Use some water to get a smooth consistency.Premix Ginger Paste maybe readily available at your local market also.
  3. 1/2 cup French Mustard. French Mustard was traditionally produced in Dijon and Bordeaux by gently grinding mustard seeds in stone mills. The wet paste is formed due to the oil in mustard seeds. French Mustard has a dark brown color with a strong vinegary taste. It is readily available at any local outlets.
  4. 1 tbsp Black Pepper. Fresher the Better
  5. 1/2 cup Salad Oil. Any standard vegetable oil (olive, sunflower, canola, peanut etc.) would do.
  6. 1/2 cup Lemon Juice. Use freshly made as it may turn bitter if left-off for long.
  7. Liquid Smoke (Secret Ingredient). Ideally, roast chicken is made in an open setting using a grill with charcoal lumps or better still with rich smokey dry wood. Using such a grill gives the meat a rich sooty and smokey flavor which it lacks when made indoors in an oven or microwave.Thats where Liquid Smoke comes to the rescue. It is a condensate of the wood smoke minus the tar and ash which are removed during the manufacturing of this ingredient.Removal of tar also reduces the Carcinogen level present in traditional smoked food.Liquid smoke condensate can be used while preparing any smoked food which requires the smokey flavor.


Mix all the ingredients in a large bowl. Add some salt to taste. Dry the chicken from the outside and inside using paper napkins. Use your hands to apply the marination both on the outside and inside of the chicken. Gently rubbing ensures that the marination is evenly applied and the flavor seeps into the skin. If you intend to cook the chicken in an oven or microwave, truss it to ensure even cooking. If its intended for an outdoor BBQ, make several long cuts along the breast and legs and fill the cuts with the marinade. This will allow the marination and the heat to reach the meat inside. Refrigerate and set aside for 2 to 6 hours. Don't deep freeze the marinated chicken.


Preheat the oven to 400 degrees. Place the chicken in a cocotte (or a simple utensil with a lid) and cook for 1 hour. In case you don't have a proper utensil, cover the chicken in foil and place it in the oven in a open plate. The foil will keep the chicken moist while it cooks. If the plans are for a backyard BBQ, make sure your grill is ready and the fire is going.You could roast the whole chicken as is or cut it into smaller pieces and grill them individually. When the meat is nice and brown its usually done.


Serve with fresh Lime juice, fresh Parsley and French Mustard sauce.
Bon Apetite.