Vermicelli chicken

1/4 kg vermicelli
1/2 kg chicken
4 onions, sliced
1 tsp coriander powder
1 tsp fresh garam masala
1 1/2 tsp ginger garlic paste
1 tsp chilly powder
10 cashew-nuts
Coriander leaves
oil
salt
Marinate the chicken pieces with coriander powder, garam masala, chilly powder, 1 tsp ginger garlic paste and salt. Heat oil in a pan and fry half the sliced onions. Add the marinated chicken to it and cook till done. Heat oil in another pan and fry the remaining sliced onions and add 1/2 tsp ginger garlic paste and cashew-nuts and fry for 1 or 2 minutes. Add some water to this for the vermicelli to cook. When water starts to boil add vermicelli. When it is half done add chicken to it. Cook till it is done and dry. Sprinkle some hot water if more water is needed to cook. Serve garnished with coriander leaves.

Chicken Kabab

500 gm boneless chicken cut into 1 1/2 to 2 1/2 cm cubes
1 clove garlic, crushed
1/2 tsp salt
1/4 tsp pepper
5 tbsp olive oil
1/2 tsp cayenne pepper
1/4 tsp cumin
1 tbsp lemon juice
1/2 tsp tomato puree
Mix all ingredients together in a bowl and let it marinate for at-least 2 hours. Thread onto skewers and cook on grill or charcoal. Baste frequently to keep the chicken moist. When well done serve with rice or kubuz and salad.

Moorish chicken

1 chicken
A pitch of saffron
1/2 tsp turmeric
1 tbsp water
6 tbsp olive oil
250 gm green olives, stoned
3 cloves garlic, chopped
2 tbsp sugar
1 lemon
Mix saffron, turmeric, water and oil. Rub the chicken with this mixture. Finely scrape the rind of the lemon and add to the chicken. Slice the lemon and put it on the chicken. Sprinkle sugar and garlic over the chicken. In another pan, cover olives with water, bring to boil and simmer for 30 seconds. Drain and add to chicken. Add water to come up halfway to chicken. Bring to simmer and cover and cook. Turn occasionally. When almost cooked, remove lid and cook, so that the gravy thickens. Serve with rice.

Barbecued chicken

3 chickens, halved

Salt

1/4 cup oil

1/2 cup lemon juice

2 tbsp chopped onion

1/2 tsp black pepper

1/4 tsp paprika

2 tbsp tomato sauce

Mix all ingredient to the chicken and prick the chicken with a fork. Let it stand for 30 minutes. Cook on hot coal turning occasionally and brushing the marinade on the chicken once in a while. Cook till the chicken pieces are browned evenly.

Chicken liver pate

1/2 kg chicken livers

1/2 kg mushrooms

1/4 kg butter

2 cloves garlic

1 bay leaf

Pinch of tarragon

Salt

Freshly ground black pepper

2 tbsp brandy (optional)

Melt butter and add chicken livers, mushrooms, garlic, bay leaf, tarragon, salt and pepper and cook slowly for 15 minutes. Remove the bay leaf and pour the contents into a liquidizer. Add brandy and blend thoroughly. Spoon into a souffle dish and leave to set. Decorate with gherkins and serve with brown bread toast.

Grilled drumstick

3/4 cup tomato or tomato vegetable juice

1 tsp paprika

1 tsp onion powder

1 tsp lemon and pepper seasoning

1 tsp salt 

1/2 tsp garlic powder

1/8 tsp cayenne pepper

12 chicken drumsticks

1/2 cup apricot preserves

1 to 2 tbsp Dijon mustard

1 tbsp lemon juice

Combine tomato juice, paprika, onion powder, lemon and pepper seasoning, salt, garlic powder and cayenne pepper. Add drumsticks, cover and refrigerate for at-least 6 hours, turning occasionally. Grill chicken, turning frequently and brushing with remaining marinade. Combine apricot preserves, mustard and lemon juice in a small saucepan, heat on low flame and serve as dip or sauce for chicken.

Reshmi Kabab

500 gm minced chicken

1 egg, boiled

25 gm green chillies, chopped

20 gm ginger, chopped

Coriander leaves, chopped

1/2 egg white

1 tbsp roasted gram flour

4 drops kewra water

Salt

Mix minced chicken, ginger, coriander leaves and green chillies. Chop the egg white of the boiled egg finely and mix into the chicken mixture. Add salt and egg white and mix well. Add gram flour and kewra. Roll the mixture on skewers and grill over coal or in a grill till golden in colour. Serve with chutney and onion cucumber salad.

Masala fried chicken

2 medium chicken, cut into 6 pieces and boiled, with salt

Ghee for frying

4 eggs stiffly beaten

1/2 cup bread crumbs

Salt

1 cup tomato sauce

1 tsp each- ground ginger, garlic and red chillies

Heat ghee, mix in ground masala and fry for two minutes. Add tomato sauce and salt and fry for a minute. Cool. Apply the paste generously on the chicken pieces, then dip in bread crumbs. Heat ghee in a wok. Dip chicken pieces in egg and deep fry till light brown. Drain in absorbent paper and serve.

Barbecued chicken

1 chicken, jointed, washed and wiped dry

1 cup tomato sauce

2/3 cup water

2 tbsp black treacle

1 tbsp butter

1 tbsp vinegar

1 small onion, finely chopped

1/2 tsp pepper

A few drops of Tabasco sauce

Oil

In a heavy sauce pan, mix together tomato sauce, water, treacle, butter, vinegar, onion, pepper and Tabasco sauce. Simmer for 20 minutes. Apply a dash of salt and pepper on the chicken and grill on a charcoal grill. Turn and grill for  another 15 minutes. Brush with the sauce and continue grilling for about 15 minutes turning the chicken occasionally and basting with the sauce.

Sweet and sour chicken

250 gm chicken, boneless,diced

1 cup vinegar

4 tbsp sugar

100 gm peas

2 cloves garlic, minced

1 tomato, sliced

2 tsp cornflour

1 egg

2 tbsp flour

1 cup oil or ghee

Salt and pepper

Sprinkle salt and pepper on the chicken and mix well. Heat ghee and fry the chicken till golden brown. For the sauce boil vinegar, garlic, sugar and salt. Blend the cornflour with a little water or stock and make a smooth paste. Add this to the vinegar mixture, stirring all the time. Boil and cook till slightly thick. Add the tomato and green peas to the sauce and simmer until the peas is done. Keep aside. Beat the egg and mix in the flour. Dip the chicken pieces into this and fry again until brown. Place in a serving dish and pour the sauce over the chicken pieces. Serve hot with boiled rice.