Try a Greek recipe
Greek Chicken Breast
For one person you will need:
1 Whole Chicken breast (boneless)
1/4 Cup feta cheese (it's a greek type cheese you can use also gruere)
1/4 Cup green pepper chopped
1 Slice mozzarella cheese
Directions:
Grill the chicken breast until done. Put the mozzarella cheese on top of the chicken to melt (medium oven approx. 2 min). Then place feta cheese and peppers on top. Put in medium oven for 2 min. Serve with white rice.
Please let me know your opinion when you make them
Find more recipes from Greece in:Any good recipes on making chicken?
sorry, i don't know
special chicken
tyson chicken
lots of kc masterpiece and brown sugar
onion
and pepper
salt
just stuff the chicken put onion in last
the wrap in like seven layers of tin foil all seperate layers
i know it sounds like a lot of tin foil but trust me its the best
oh and cook for at least 5 hrs on grill (covered)
and at last unwrap and it'll fall off the bone it so tender and of corse remove bones. it is the best chicken youll ever ever ever have i swear. it my daddys recipe
its not indian but its better
try http://chicken.betterrecipes.com
Grilled Cajun Chicken Sandwich
Ingredients
4 skinless, boneless medium chicken breast halves (about 12 ounces total)
Olive oil or cooking oil
1/2 to 1 teaspoon Cajun seasoning
4 ounces Monterey Jack cheese with peppers
2 to 4 tablespoons Thousand Island salad dressing
Few dashes bottled hot pepper sauce
Roasted or fresh red sweet pepper strips
Lettuce leaves
4 Kaiser or whole wheat buns, split and toasted
Directions
1. Rinse chicken; pat dry. Place each breast, boned side up, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick.
2. Brush with oil; sprinkle with Cajun seasoning. Grill or broil as directed.
3. Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce. Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops. Makes 4 servings.
To cook by direct grill method: Arrange chicken on a grill rack. Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once. Add cheese the last 2 minutes of grilling.
To broil: Arrange the chicken on an unheated broiler pan. Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once. Add cheese the last minute of cooking.
have a nice day and meal
I don't know about that but check on www.mrfood.com ,or www.foodnetwork.com i like chicken soaked overnight in red wine and vinegar dressing and then marinaded as it cooks !
foodnetwork.com, cookingvillage.com and allrecipes.com
Cook three skinless chicken breasts about 30 min. take two boxes of chicken rice a roni, brown the rice in separate pan add 4and a half cups of water and can of creme of chicken soup! Dice chicken into 1 inch pieces combine all ingredients to a boil and simmer for twenty minutes till water absorbs, Delicious not indian-www.foodnetwork.com
Authentic South Indian Biryani
Submitted by: su
';The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe. Chicken simmers in a yogurt and tomato sauce rich with herbs and spices. This recipe calls for chicken, but you can use whatever meat you prefer. It can be a vegetarian dish, too. Just add vegetables instead of meat.';
Original recipe yield: 4 servings.
Prep Time:15 Minutes
Cook Time:2 Hours
Ready In:2 Hours 15 Minutes
Servings:4 (change)
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INGREDIENTS:
2 1/2 tablespoons vegetable oil
1 pod cardamom
1 clove
1 cinnamon stick
4 medium onions, chopped
3 tablespoons chopped fresh garlic
1/4 teaspoon chopped fresh ginger
1 pound boneless skinless chicken breasts, cut into cubes
chili powder to taste
1 1/2 medium tomatoes, chopped
16 ounces plain yogurt
3 tablespoons water
1 bunch fresh mint
1 bunch chopped cilantro
3 cups white rice
salt to taste
lemon juice, to taste
1 teaspoon butter
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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water, and stir into sauce.
Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, cover pot, and bake 1 hour.
Badami Chicken
Chicken cooked in a rich gravy of Badam
Ingredients 1 whole chicken, cut into small pieces
1 cup yogurt
6 onions, chopped
1 inch ginger
10 cloves of garlic
6 cloves
2 inch cinnamon
10 almonds
4 cardamoms
10 cashew nuts
1 cup coconut milk
1/2 cup oil
1 tsp. turmeric powder
Cilantro for garnishing
Salt and chili powder to taste
Serve with Naan or Parathas.
Method 1. Make a paste of the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds.
2.Heat oil in a big vessel, add the chopped onions and fry until they turn golden.
3.Then add the ground masala and fry very well
4.While frying this paste, add 3-4 tbsp. of water-You will notice that oil floats on top.
5.Now add yogurt and the chicken
6.Season it well with salt, turmeric, and chili powder. Cook for 10 minutes.
7.Add coconut milk, cook till done Garnish with coriander leaves.
Chicken Vindaloo
Spicy chicken curry
Ingredients 500 GMS boneless chicken, cut into pieces
240 GMS tomato puree
150 GMS sliced potatoes
2 tsp. whole cumin seeds
1 tsp. black peppercorns
1 tsp. cardamom seeds
3 stick cinnamon
1 1/2 tsp. whole black mustard seeds
1 tsp. whole fenugreek seeds
5 tbsp. vinegar
1 tsp. salt
1 tsp. cayenne pepper
1 tsp. light brown sugar
10 tbsp. vegetable oil
2 large onions, cut into half rings
6 tbsp. water
8-10 garlic cloves, coarsely chopped
1 tbsp. grounded coriander seeds
1/2 tsp. turmeric powder
Serve with Serve over rice.
Method 1.Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a grinder.
2.In a small bowl, combine grounded spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
3.Heat oil in a pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions and put them in a blender. Add 3 Tbsp. water to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.
4.Put the ginger and garlic in a blender. Add 3 Tbsp. water and blend until you have a smooth paste.
5.Heat the remaining oil in a pan over medium heat.
6.When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds.
7.Add the chicken, and brown lightly.
8.Now add the vindaloo paste, tomato puree and potatoes to the chicken in the pan. Stir and bring to a slight boil.
9.Cover the pan, reduce heat to low, and simmer for about an hour, or until Chicken and potatoes are tender.
Yogurt Chicken
An Indian-style chicken dish with yogurt and red pepper
Ingredients 700 GMS chicken
2 tbsp. vegetable oil
3 medium onions
2 garlic pods
1 tsp. cayenne (red pepper)
1 tbsp. coriander
2 tsp. masala seasoning
2 cups curd
2 tsp. salt
Serve with Plain rice
Method 1.First prepare the gravy, take oil in a pan that has a lid, cook sliced onions.
2.When the onions begin to brown, add garlic. Evaporate all the moisture and add the cayenne, coriander, and masala seasoning.
3.Add the yogurt. Lower heat and simmer for 10 minutes, partly covered. Remove from heat.
4.Cut the chicken into pieces.
5. Blend the onion-and-spice mixture in food processor.
6.Over medium-high heat, heat the oil until it starts to smoke, then dump in the cut-up chicken all at once. Stir continuously for 5 minutes, then cook for 5 more minutes, stirring occasionally.
7. Add the onion-and-spice mixture to the cooking chicken. Add salt. Stir the mixture until it starts to bubble, then lower heat, cover, and simmer for 30 minutes.
8.Let it cool. Reheat over low heat, just before serving.
Butter Chicken
Makhani Chicken prepared by chicken marinated in a curd and spice mixture
Ingredients For Chicken :
1 whole cleaned chicken
1 tsp. Red Chili Powder
1 tsp. Lemon Juice
1 tsp. Butter for basting
Salt according to taste
For Marination :
1 tbsp. Curd/Yogurt
2 tbsp. each of Ginger- Garlic paste
1 tbsp. Red chili powder
2 tsp. Oil
1 tsp. Lemon juice
Salt according to taste
For Gravy/Sauce :
1 tsp.Whole garam masala
400 GMS. Tomato puree
100 ml. Fresh cream/ Malai
2 tsp. Sugar
1 tsp. each of Ginger-Garlic paste
1 tsp.chopped Green chilies
1 tsp. Red chili powder
1/2 tsp.Garam masala powder
1/2 tsp. Kastoori (dried fenugreek leaves) methi
50 GMS Butter
Salt according to taste
Serve with Naan or Kulchas.
Method 1.Make incisions with a sharp knife on breast and leg pieces of the chicken. Now rub it in the above mentioned mixture and leave it aside for half an hour.
2.Remove whey of Curd/Yogurt by hanging it in a muslin cloth for 15-20 minutes. Mix all the Marination ingredients to the yogurt. Apply this marinade onto the chicken pieces and refrigerate for 4-5 hrs.
3. Put the chicken on to the skewers and cook in a moderately hot tandoor or a preheated oven (200 degrees C or 400 degree F) until almost done. Baste it with butter and cook for another 3 minutes. Remove and keep aside.
4. Heat butter in a pan. Add whole garam masala, let it crackle and then add Ginger- Garlic paste, and chopped green chilies. Cook for 2 minutes.
5.Add tomato puree, red chili powder, garam masala powder, salt and one cup of water. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar and kastoori (dried fenugreek leaves) methi.
6. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream and Serve Hot.
Hara Murgh
Chicken prepared in Coriander %26amp; mint leaves
Ingredients 1 medium Chicken, washed and cut into pieces
1/2 cup Curds
3 medium sized sliced onions
1 tbsp. Ginger-garlic paste
10-15 nos. Cashew nuts
2 sticks of Cinnamon
8 Black peppercorns
4-5 cloves
4 Cardamoms (green)
1 tsp. Cumin seeds
2 tsp. Coriander seeds
6 Green chilies
1 bunch of Coriander leaves
1 bunch of Mint leaves
2 tbsp. Cream
1/4 tsp. Turmeric powder
1 tsp. red chili powder
1 tsp. garam masala powder
1 1/2 cups of warm water
Ghee (clarified butter) as per requirement
Salt according to taste
Serve with Naan OR Kulchas.
Method 1.Soak the cashewnuts in water for 10 minutes and Fry the sliced onions until crisp.
2.Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder.
3.Grind the green chilies, coriander, mint, cashewnuts and fried onions to a fine paste separately. This is your green masala paste.
4.Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour.
5.Heat Ghee (clarified butter) in a pan and add the chicken. Fry till the Ghee (clarified butter) separates and add turmeric powder and salt as per taste.
6.Saut茅 for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.
7.Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot.
Orange chicken
INGREDIENTS:
4 medium skinless, boneless chicken breasts
1 1/2 tsp cornstarch
1/2 tsp finely shredded orange peel
1/8 tsp salt
1/2 cup orange juice
2 small oranges, peeled, skinned and chopped
PREPARATION:
Rinse and dry chicken breasts. Spray a large nonstick skillet with cooking spray. Cook chicken on medium/high until no longer pink - about 10-12 minutes, turning once.
In a small saucepan, combine cornstarch, orange peel and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Cook until the sauce thickens, stirring constantly. Cook and stir for a further two minutes. Add the orange pieces and heat through.
To serve, place chicken on plates. Spoon sauce over chicken.
Servings: 4
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MAGDALINAS VALENTINE CHICKEN
4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount
flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.
Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.
Drain and remove excess grease from skillet.
Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.
Simmer on medium heat till onions are soft.
Curry chicken. You need a chicken cut in pieces. You fry them in a pan with 2 tbsp oil till they are golden. remove from oil and set aside. in the same oil golden a onion cut in Juliane style. Add 2 cloves of finely chopped garlic and a small piece of finely chopped fresh ginger. add a piece of cinnamon, 2 cloves, 2 guindillas, 2 cardamoms and 2 laurel leaves. A minute later add 2 tbs curry powder, 1 tbs curcuma. Add the chicken add water until it covers half of the chicken. cover and cook over low heat 40 minutes or until chicken is ready. Serve with rice.
One of the easiest and best ways I have found for making chicken is to take dressing (Cesar or Italian are really good) and just squirt a bunch in the bottom of a frying pan, add the chicken and let it simmer in this until done. You can cut up the chicken and put it on salad or you can make chicken sandwiches.
South Indian Chicken Recipe
Chicken chukka
chicken 1kg
onion 1/2kg
green chilli -5(chopped)
curry leaves-a hand ful
oil-2tsps
pepper powder-2tsps
corriander leaves for garnishing
Preparation:
Take chicken and boil well in a vessel without water.When it is completely boiled ,keep a pan , pour oil and fry the onions,curryleaves and green chiili untill brown color.Then add the chicken and mix it well untill the curry spreads all over.After two minutes add pepper and remove the pan from the flame..Garnish it with corriander leaves...
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