Flattened kashmiri chicken

Ingredients
* 1 free range Chicken
* Oil
* Salt
* Lemon

Marinade

* 2 teaspoons cumin seeds
* 1 teaspoon coriander seed
* 6 cardamom pods
* ½ teaspoon Clove
* 1 Dessert Spoon fresh Ginger finely chopped
* 5 Cloves Garlic finely chopped
* 1 finely chopped Red chilli
* 1 knob fresh Turmeric
* 1 cup finely chopped Coriander
* Juice of one Lemon
* 1 dash vegetable oil
* 3 teaspoons sea salt

Dressing

* 1 small finely sliced Onion
* Juice of one Lemon
* dash of Olive Oil
* 1 teaspoon caster sugar
* Sea Salt & freshly ground black pepper

Yogurt Mix

* 1 cup Yogurt
* 1 tablespoon Honey
* ½ cup almonds, roughly chopped

Method:
1. Cut chicken down the center of the backbone, cavity to the neck and flatten out (breasts should be in the middle of the chook now).
2. Place some cling film over the top of the flattened chicken and using a meat mallet or a rolling pin, bang it until it becomes evenly flat.
3. Starting at the top end of the chicken, spoon the marinade under the skin and into the flesh, keeping the skin intact and pushing it right down into the legs.
4. Then spoon in under skin combined yogurt mix.
5. Rub outside of chook with a little oil, salt and lemon.
6. Bake approx 1 1/2 hrs, first half hr on 200 deg. high then down to 150 deg.
7. Whilst cooking remove any juices from the pan and reserve to pour over dish at the end.
8. Cut chicken into 4 and serve with Pumpkin & lentil salad.

Marinade

1. Grind all dried spices in mortar & pestle and blitz all ingredients together in food processer to form a fine marinade.

Yogurt Mix

1. Combine yogurt, honey and almonds.

Murgh Kashmiri

Ingredients

* 4 tbsp vegetable oil
* 2 Bay leaves
* 4 Cloves
* 6 green cardamom pods
* 2 black cardamom pods
* 1 small-medium Onion, sliced
* 1 tbsp root Ginger, peeled
* 5 cloves Garlic
* 3/4 tsp red Chilli powder, (or paprika or Kashmiri chilli powder)
* 1 tsp ground Coriander
* 3 medium-large Tomatoes, puréed in a blender
* 650g Chicken thighs, skinned
* plain boiled rice, to serve
Method
1. Heat the oil in a large non-stick saucepan and add the bay leaves, cloves, green cardamom and black cardamom. Fry for about 15 seconds.

2. Add the onion and fry until golden-brown.

3. Make a fine paste of the ginger and garlic and a little water in a blender. Add the ginger and garlic paste to the pan and cook until the excess liquid has dried up – about 30 seconds.

4. Add salt, to taste, the chilli powder, cumin, coriander and puréed tomatoes. Cook, stirring occasionally, until oil is released from the ingredients – around 10-15 minutes.

5. Add 200ml of water and bring to the boil. Taste and add salt if necessary.

6. Add the chicken pieces to the pan and cook, covered, until the chicken is tender and cooked through – around 30-40 minutes.

7. Remove the lid and add a splash of boiling water if the sauce is looking too thick. If the sauce seems too watery, remove the chicken and cook over a high heat until the volume of liquid has reduced, then add the chicken back to the pan.

8. Serve hot with plain boiled rice.

Kashmiri Style Coconut Chicken Curry

Ingredients:

2 tablespoons butter
2 tablespoons oil
1 lb. chicken, cubed roughly
1 onion, slivered
3 cloves garlic, minced
20 oz. coconut milk
3 1/2 tablespoons curry powder
1 1/2 lbs. assorted vegetables (zucchini, patty pan squash, carrots, and mushrooms)
1/2 bunch cilantro, chopped (about 3/4 cup)
salt to taste

Method:

1. Melt the butter in the oil and sear the chicken breast over medium high heat.

2. When the chicken is cooked nearly through add the slivered onion. When the onion softens add the garlic, cook until fragrant.

3. Add coconut milk, reserving a couple ounces. Mix curry powder with coconut milk to make a slurry. Add curry slurry (giggle) to pan. Mix well

4. Bring to a boil, reduce heat to keep at a steady simmer. Cover and let simmer for twenty minutes, stirring occasionally.

5. Add vegetables and cilantro, return to a simmer. Cover and cook vegetables through, about 15 minutes depending on types of vegetables.

6. Remove lid and cook for further ten minutes, stirring every minute or so, until curry has reduced to desired thickness.

7. Serve with Basmati rice.

Kashmiri White Chicken Curry

Ingredients:

- Chicken – 1/2 kg (8-9 medium sized pieces)
- Cinnamon sticks – 6-7 , 1″ long pieces
- Cardamon – 5-6 green ones (though the recipe demanded the black ones, but I didnt have any)
- Curd – one whole bowl made of 500ml milk – beaten to a smooth texture
- Turmeric/Haldi – a pinch
- Salt to taste
- Sugar – 2 tsp
- Green Chillies – 2-3 slit
- Fresh Coriander Leaves – chopped
- Mustard Oil – 2 tbsp

Method:

1. Clean the chicken pieces

2. In a wok, take water.

Add a pinch of turmeric, cinnamon sticks, cardamoms and the chicken pieces. Cover the wok and bring to a boil on low flame.

3. Boil until the chicken is just tender.

4. In a wok take mustard oil and heat it.
When the oil is warm add cardamoms and the chicken pieces.
Lightly fry the chicken.

5. After the chicken is lightly fried, add curd paste mixed with turmeric, little bit of sugar and salt. Let the gravy comen to a boil and thicken. Check for salt and sugar

6. When the gravy thickens, add finely chopped coriander leaves.

Zeera Murgh

Ingredients
2 1/2 kg (5 lb) Chicken, cut into 8 serving pieces
Juice of 2 lemons
1 tsp Salt
1 tsp Cayenne pepper
25 g (1 oz) 1/4 cup Flour
50 g (2 oz) 4 Tbs Butter
2 Onions, sliced
2 Garlic cloves, crushed
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 tsp Cumin seeds
300 ml (10 fl oz) 1 1/4 cups Yogurt
150 ml (5 fl oz) 5/8 cup Double (heavy) cream
Thinly pared rind of 1 lemon, in one piece

Method
1. Put the chicken pieces on a large plate and rub them all over with the lemon juice. Set aside for 20 minutes, then pat dry with kitchen towels.

2. Mix the salt, cayenne and flour together on a second plate and roll the chicken pieces in it, shaking off any excess.

3. Melt the butter in a frying-pan. Add the chicken pieces and fry until they are evenly browned. As they brown, transfer the pieces to a plate.

4. Add the onions, garlic, ginger and cumin seeds to the pan and fry until they are golden brown. Stir in the yogurt, cream and lemon rind. Return the chicken pieces to the pan and turn in the mixture to coat thoroughly. Bring to the boil, reduce the heat to low and cover. Simmer the chicken for 1 hour, or until it is cooked through and tender. Uncover the pan for the last 20 minutes to allow the sauce to thicken somewhat.

5. Discard the lemon rind and transfer the chicken and sauce to a warmed serving dish. Serve at once.

Neza Kebab

Ingredients
Chicken drumsticks flavored with green cardamom
900 g (2 lb) Chicken drumsticks
for the marinade:
5 tbsp (90 g) 3 oz Ginger (adrak) paste
5 tbsp (90 g) 3 oz Garlic (lasan) paste
1 1/2 tsp (6 g) Salt
2 tsp (4 g) White pepper (safed mirch) powder
2 tsp (4 g) Garam masala
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
4 tsp (20 ml) Vinegar (sirka)
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), chopped
2 tsp (4 g) Green cardamom (choti elaichi) powder
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 cups (300 g) 11 oz Gram flour (besan)
4 Eggs, whisked
1 cup (200 ml) 7 fl oz Cream
Butter for basting

Method
1. Wash and clean the chicken drumsticks. Remove the thigh bone from the flesh. Do not remove it completely.

2. For the marinade, mix all the ingredients together and rub into the chicken. Marinate for 20 minutes.

3. Heat the oil in a pan; add gram flour and stir-fry on low heat till a pleasing smell emanates. Remove from heat and transfer to a mixing bowl to cool.

4. Add 1 egg and blend to make a smooth paste; add cream and mix well.

5. Add the remaining eggs to the mixture and mix thoroughly. Coat the chicken drumsticks with this marinade and keep aside for 20 minutes.

6. Skewer the drumsticks once along the bone and once through the thigh flesh. Cook in a tandoor for about 8-10 minutes or till slightly coloured. Remove and let the excess marinade drip off.

7. Baste lightly with butter and roast again for 2-3 minutes or till completely done.

8. Remove from skewers onto a serving platter. Serve hot garnished with lemon wedges, cucumber and tomato dices, and onion

Murgh Pakora

Ingredients
750 g (26 oz) Chicken, cut into 8 pieces
1 tbsp (15 ml) Lemon (nimbu) juice
1 tsp (6 g) Ginger-garlic (adrak-lasan) paste
Salt to taste
1/2 tsp (1 g) Red chilli powder
for the batter:
1 Egg 5 tbsp (50 g) 1 3/4 oz Gram flour (besan)
1 tbsp (15 g) Refined flour (maida)
Salt and black pepper (kali mirch) to taste
Vegetable oil for deep-frying
1/2 tsp (1 g) Chaat masala

Method
1. Make deep incisions on the chicken pieces.

2. Marinate the chicken With lemon juice, ginger-garlic paste, salt, and red chilli powder for about 30 minutes.

3. For the batter, mix all the ingredients together in a blender.

4. Heat the oil in a wok (kadhai); dip the marinated chicken in the batter and then lower gently in the hot oil. Deep-fry on medium heat till light brown. Remove with a slotted spoon, prick each piece with a fork and keep aside for 10 minutes.

5. Fry the pieces again till golden brown. Remove and drain the excess oil on absorbent paper towels.

6. Sprinkle chaat masala before serving.

Kolhapuri Chicken

Ingredients

1 lb chicken
1 red bell pepper
4-5 dry red chilies (Kashmiri or byadgi)
1/4 tsp. Cumin Seeds
7 pepper corns
3 cloves
1″ cinnamon
1/2 tsp. fenugreek seeds
1 tsp. Black Cumin Seeds (Shah Jeera)
2 tsp. mustard seeds
1/4 cup dry coconut
1 tbsp oil
1 tsp turmeric powder
4-5 garlic cloves, finely chopped
salt to taste

Garnish

1/2 lemon
1 tbsp cilantro/coriander leaves chopped

Method

1. Roast all the spices one after the other. Roast coconut till it is deep brown but not burnt.
2. Grind the roasted spices, coconut and red bell pepper without adding any water to a smooth paste.
3. Marinate chicken with the above paste, salt, turmeric powder.
4. Add chopped garlic to the above marinade. Cover and refrigerate for at least 2 hours.
5. Heat oil in a pressure cooker/pressure pan or pressure handi. Add marinated chicken. Stir fry for about 5 minutes.
6. Add 1 cup water. and pressure cook for up to 4-5 whistles
7. Squeeze lemon. Mix well.
8. Garnish with chopped cilantro.