Spicy Chicken Soup

 Ingredient: - Chicken 1 breast piece with bone (can use the other portion of a chicken with the bones, too), Bay leaves 3 pieces, Garlic 3 cloves finely chopped, Green Chilies 2 finely chopped (depending on how hot you want to make it you can add more chilies), Red chili powder ½ table tea spoon, Tomatoes 2 pieces, Gram mascara ½ table tea spoon, Curry powder 1 table tea spoon (optional), Salt to taste.

Spicy Chicken Soup

For Seasoning: - Cooking oil, Cum-min Seed & maida.

Method: - Cut the chicken into small pieces. Put 5 cups of the water, chopped garlic, chicken, bay leaves, and green chilies. Boil it in simmer for about 15 minutes and added com-mutates and red chili powder to the boiling soup and continue to the boiling it in simmer for another 10 minutes. In another pan heat oil and put season it with cum-min seeds. Do it with low heat. Add Maida to the oil and fry if for 3-4 minutes until the color of the flour just starts to turn light brown. The seasoning added you made in step#4 to the boiled soup. Add for gram mascara, curry powder and salt to the soup. Boil it for 5 minutes. Your spicy Chicken soup is ready. Serve hot with bread and enjoy.

Chicken Tikka

Ingredient:- Boneless Chicken 750 gms, Onion 1 med, garlic 2 cloves, ginger 1 table spoon, Lemon juice 2 table spoon, Dhania powder 3 table spoon, Jeera Powder 3 table spoon, Gram mascara 3 table spoon, 1/3 cup plain yoghurt.

                             

Chicken Tikka

Method:- Soak 12 skewers in water. Grind Onion, Garlic, Ginger, Lemon juice & Spices in mixer grinder. Coat Chicken in ground mixture & marinate preferably over might. Thread chicken on skewers & grill under a hot grill or fry in a large well greased pan till chicken is well cooked. Serve hot with the lemon slices.

 

Chicken Malai Kabab

Ingredient:- 1 whole ready to cook chicken apex, 800 gm to 100 gm s few bread slices, cream 1 tin/ fresh cream 1 cup, ginger/ garlic paste 1 table spoon, green chilies finely chopped 2 to 3 or more if needed coriander and mint leaves finely chopped (mint- optional), salt to tasted, 1 well beaten egg, oil for frying, bread crumbs for coating.

                             

Chicken Malai Kabab

                                 

Method:- Boil the chicken with the ginger/ garlic paste and salt with a little water. Chicken should be allowed to the cook in its own juice. On cooling, shred the chicken and great in a chopper. Measure the quantity of chicken and add equal amts of soaked and squeezed bread. Fry the chicken and bread mixture in a little oil in order to dry the mixture completely. On cooling add the remaining ingr.  Except egg. To the make balls and roll in the bread crumb. * Dip in egg and fry till golden brown. *

            The kebabs can be kept in refrigerator for a week. I would recommend chopping green chilies, coriander and mint in a chopper. * (Gram Mascara: Jeera, Clove, Cinnamon, Pepper, Nut- Meg and Cardamom).*

Kasturi Kabab

Ingredient:- Boneless Chicken Breasts 4 pieces (150gm each), Hung Card 200 gm, Cheese 100 gm, White egg 2 pieces, Ginger- Garlic paste 30 gm, Red Chili Powder ½ table spoon, Turmeric Powder ½ table spoon, Elachi Powder ¼ table spoon, Mace(Javitri) powder ¼ table spoon, 4 drops Meetha Attar(flavoring sometimes used in biryanis and Newbie cuisine, available from grocery stores) Rose water 1 table spoon, Juice of 3 lemons(approx 10-15 ml), 50 gm Dry- Roasted Besan(Bengal gram flour), Shahjeera ½ table spoon , salt to tasted.

                               

Kasturi Kabab

                                  

Method:- Cut the chicken breasts into long strips. Add to salt, lime juice, red chili powder and turmeric. Powder to the chicken strips and rub well into the flesh. Using your hands, make a fine paste of the grated cheese and hung card. Add the cheese paste to the chicken breast and mix well. Add the rest of the ingredients and mix well. Leave to marinate for two hours. Cook in a tan door for 30 minutes or grill in an oven at 275-300.F for around 25 to 30 minutes, or till golden brown. Now ready to hot serve.