Tag Archives: Chicken

March 26, 2010   Afghan, Beef, Cooking, Cuisine, Fried, Meat, Poultry, Subcontinent, Traditional, Uncategorized   4 Comments

Bafa (NWFP) Chapli Kababs

This is a special family recipe not shared before on the Internet.

Ingredients

  • 1 lb chicken  mince (or beef mince)
  • Oil for frying
  • 1 tsp crush garlic
  • 1 tsp crushed ginger
  • 2 med onion
  • 2 small tomatoes
  • 6 fresh green chillies
  • 1 egg
  • 1 bunch fresh coriander
  • 1 tsp salt
  • 1 tbs crushed red peppers
  • 1 tsp coriander powder
  • 1 tbs whole coriander seeds coarsely grinded
  • 1 tsp whole zeera (cumin) seeds
  • 1 tbs crushed pomegranate seeds
  • 1/2 cup bread crumbs
  • 1/2 cup corn starch

Method

  1. Put these ingredients in the blender and blend them well:
    Onions, tomatoes, green chillies, fresh coriander, garlic and ginger. Put this mixture aside.
  2. In a separate bowl add chicken, and rest of the ingredients. Mix them well.
  3. Take the mixture from the blender and squeeze the excess water out and mix it in the meat.
  4. Put this in the refrigerator for 20 to 30 min.
  5. Make patties and fry them with a little oil in a pan until golden-brown on both sides.
    Note: Chicken kababs do not need a lot of oil whereas beef kabas will need more oil.

Yummy Bafa (NWFP-Style) kabas are ready!

Credit:  Fatima Sharaaz

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March 25, 2010   Baked, Cooking, Cuisine, Meat, Poultry, Subcontinent, Traditional   No comments

Tandoori-Style Chicken at Home

Ingredients

  • 4 skinless chicken half breasts with ribs
  • Salt for seasoning
  • 1 large lemon
  • 1/4 medium onion, peeled
  • 1-2 garlic cloves, peeled
  • 1/2 inch piece of peeled fresh ginger, grated or 1/2 teaspoon powdered ginger
  • 1/2 hot green chili
  • 1 teaspoon garam masala
  • 8 ounces plain non-fat yogurt

Method

  1. You can use an ordinary oven, preheated to the maximum temperature instead of a tandoor.
  2. Clean the oven thoroughly before use.
  3. Mix 2 tablespoons of yellow coloring and about 1/2 tablespoon of red together.
  4. Brush on the chicken and let stand for a few minutes then proceed with the recipe.
  5. Using kitchen shears or a sharp knife, cut the chicken breast in half across the middle.
  6. Squeeze the lemon juice over the chicken and season generously with salt.
  7. Transfer the chicken pieces to a large plastic bag.
  8. Place the onion, garlic, ginger and chili into the bowl of a food processor and process until finely chopped.
  9. Add the garam masala and yogurt.
  10. Process until smooth.
  11. Pour the yogurt marinade into the plastic bag with the chicken and squeeze the bag until the chicken is well coated.
  12. Seal the bag and refrigerate for several hours or overnight.
  13. Preheat the oven to the highest temperature possible, 500 to 550 degrees.
  14. Place the chicken in a single layer in a baking dish and bake for 20-25 minutes until cooked through.

Source: http://www.faizaneislam.com/food/tandoori_stlye_chicken.shtml

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March 25, 2010   Contemporary, Fried, Meat, North American, Poultry, Uncategorized   No comments

Spicy Chicken Wings

Ingredients

  • 2 pounds chicken wings
  • 2 tablespoons fresh lemon juice
  • 1 cup all-purpose flour
  • black pepper to taste
  • 2 teaspoons salt
  • 1 1/2 teaspoons Red chilli powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon dried thyme
  • 1 cup plain soda or 7up
  • 1 tablespoon vegetable oil
  • Vegetable oil for deep-frying
  • Parsley sprigs for garnish

Method

  1. Cut off the wing tips.
  2. Halve wings at joint.
  3. Separate the “drumstick,” or first-joint, pieces (the thick ones) from the second-joint pieces.
  4. Beginning at the narrower end of each “drumstick,” with a sharp knife cut the tendons and , holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape.
  5. Cut through the cartilage at one end of each second-joint piece, separating the bones,scrape the skin and meat down the larger bone to make a plump drumstick shape, and pull out and discard the smaller bone.
  6. Arrange all of the “drumsticks” in a shallow dish, sprinkle them with the lemon juice and salt and pepper to taste, and let them marinate, covered and chilled, for 1 hour.
  7. Make the batter while the chicken is marinating:
    In a bowl whisk together the flour, the salt, the red chilli powder, the cumin, the thyme, and the cayenne and make a well in the center. Add the soda and the oil in a stream,and whisk the batter until it is smooth. Let the batter stand at room temperature for 1 hour. Stir the batter before using it.
  8. In a large deep fryer or large deep kettle heat 2 inches of the oil to 375 degrees on a deep fat thermometer.
  9. Dip the chicken in the batter and fry in oil, 5 pieces at a time, turning it, for 3 minutes, or until it is cooked through and golden.
  10. Transfer the chicken with a slotted spoon as it is fried to paper towels to drain and make sure the oil returns to 375 degrees before adding each new batch.
  11. Sprinkle the drumsticks with salt to taste, arrange them on a platter, and garnish the platter with the parsley sprigs.

Source: http://www.faizaneislam.com/food/spicy_chicken_wings.shtml

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