THE KITCHEN

·           3 TBSP SOY SAUCE ·          2 TBSP HONEY ·          2 TBSP TOASTED SESAME OIL ·          1 CUCUMBER, DESEEDED AND SLICED INTO HALF-MOONS ·          4 CARROTS, SLICED INTO FINE STRIPS ·          LARGE HANDFUL EACH OF FRESH CORIANDER AND FRESH MINT, LEAVES PICKED ·          4 LITTLE GEM LETTUCES, TORN ·          1 TBSP GROUNDNUT OR VEGETABLE OIL ·          JUICE OF 2 LIMES ·          1 TBSP FISH SAUCE ·          SESAME SEEDS TO SERVE METHOD 1.    PUT THE CHICKEN BETWEEN TWO PIECES OF CLING FILM, THEN FLATTEN WITH A MEAT MALLET OR ROLLING PIN UNTIL 1-1.5CM THICK. PUT THE CHICKEN IN A SHALLOW DISH WITH THE SOY, HONEY AND 1 TBSP OF THE SESAME OIL. LEAVE FOR 10 MINUTES.  2.    MEANWHILE, PREPARE THE SALAD. PUT THE CUCUMBER, CARROTS, HERBS AND LETTUCES IN A LARGE SERVING BOWL OR ON A PLATTER, THEN SET ASIDE. 3.    HEAT THE GROUNDNUT/VEGETABLE OIL IN A FRYING PAN OVER A HIGH HEAT, THEN FRY THE MARINATED CHICKEN FOR 2 MINUTES ON EACH SIDE UNTIL CO

PUDINA CHICKEN OR MINT CHICKEN IS A VERY EASY TO PREPARE DRY CHICKEN RECIPE THAT CAN SERVE AS A GREAT STARTER/APPETIZER. THE RECIPE REQUIRES VERY SIMPLE INGREDIENTS, THUS YOU CAN ADD PUDINA CHICKEN TO YOUR MENU WITHOUT MUCH PRE-PLANNING. COME SUMMER, AND WE JUST DON’T FEEL LIKE EATING THE TYPICAL ROTI-SABZIS. FRESH SALADS START APPEARING ON THE MENU MORE OFTEN. BUT ONLY SALAD SOMETIMES GETS A LITTLE TOO PLAIN A DINNER. SO I OFTEN CLUB SOME CHICKEN STARTER WITH THE SALADS.  CHICKEN CAFREAL  AND  RUSSIAN SALAD  IS A COMBINATION THAT FIGURES ON MY DINNER MENU VERY OFTEN. THIS TIME I THOUGHT OF TRYING SOMETHING SLIGHTLY DIFFERENT – HENCE PRESENTING PUDINA CHICKEN. SERVES : 2 PREPARATION TIME:  10 MINUTES COOKING TIME:  15 MINUTES MARINATION TIME:  1 HOUR (AT LEAST) INGREDIENTS : CHICKEN : 400 GMS  (SMALL TO MEDIUM SIZED PIECES) MINT LEAVES : 1 CUP GINGER : 1 INCH PIECE GARLIC : 7-8 CLOVES CORIANDER LEAVES : 1/2 CUP CURD : 2 TBSP GREEN CHILLY : 1 TANDOORI CHICKEN

·           1 1/4 KILOGRAMS WASHED & DRIED CHICKEN ·          3 CUP SLICED ONION ·          2 CUP MINCED TOMATO ·          1 CUP FINELY CHOPPED CORIANDER LEAVES ·          1 TABLESPOON GARLIC FLAKES ·          1 TEASPOON CUMIN SEEDS ·          1 TABLESPOON CHILLI POWDER ·          1/2 TEASPOON POWDERED TURMERIC ·          1/2 CUP GRATED COCONUT ·          5 TABLESPOON REFINED OIL ·          1/2 CUP CURRY LEAVES ·          1 TEASPOON SALT ·          2 INCHES GINGER ·          3/4 TEASPOON MUSTARD SEEDS ·          1 TEASPOON PEPPERCORNS ·          3 TABLESPOON CORIANDER POWDER ·         

INGREDIENTS FOR CHICKEN 1 TABLESPOON VEGETABLE OIL 10 GRAMS GARLIC  (GRATED) 10 GRAMS GINGER  (GRATED) 1 SERRANO CHILI PEPPERS  (TO TASTE, MINCED) 5 GRAMS MINT  (FINELY CHOPPED) 10 GRAMS CILANTRO (FINELY CHOPPED 1 TABLESPOON GARAM MASALA 1/2 TEASPOON GROUND CINNAMON 1 TEASPOON SALT 900 GRAMS BONE-IN SKIN-ON CHICKEN THIGHS FOR RICE 6 CUPS WATER 2 1/2 TEASPOONS SALT 5 PODS GREEN CARDAMOM  (SMASHED) 1 TEASPOON CUMIN SEEDS 1 BAY LEAF 360 GRAMS BASMATI RICE  (~2 CUPS) FOR ONIONS 2 TABLESPOONS GHEE 2 MEDIUM ONIONS  (SLICED THIN) FOR BIRYANI 1 CUP RESERVED BOILING LIQUID  (FROM RICE) 1/2 TEASPOON SAFFRON THREADS CILANTRO  (FOR GARNISH) STEPS 1.    TO MARINATE THE CHICKEN FOR THE BIRYANI, COMBINE THE VEGETABLE OIL, GARLIC, GINGER, CHILI PEPPERS, MINT, CILANTRO, GARAM MASALA, CINNAMON AND SALT IN A LARGE BOWL AND STIR TOGETHER. ADD THE CHICKEN PIECES AND TOSS TOGETHER MAKING SURE THE CHICKEN I

INGREDIENTS :- ·           POTOL - 4-5 ·           CHICKEN KEEMA 200 GM ·           3 MEDIUM SIZE ONION SLICED ·           CURD 2 TABLE SPOON ·           CUMIN POWDER AND SEEDS ·           GARAM MASALA ·           GINGER GARLIC PASTE ·           RED CHILI POWDER ·           GREEN CHILIS ·           OIL AND GHEE OTHER INFO :- CALORIES HIGH PROTEIN CATEGORIES CHICKEN  ,  MAIN DISHES  ,  LUNCH  ,  EVERYDAY COOKING COOK TIME REQUIRE 30 CUISINE BENGALI DIFFICULTY LEVEL MODERATE MAIN INGRADIENTS CHICKEN SERVING NUMBER 3 METHODS :- 1.    STEP 1 CHECK IMAGE FOR INGREDIENTS AND POTOL CUT 2.    HEAT A KADAI AND ADD OIL AND FRY HALF OF ONIONS AND WHEN IT BECOME BROWN THEN ADD 2 TSP GINGER AND GARLIC PASTE 3.    AFTER 5 TO 6 MINUTES ADD 1 TBSP CURD AND CHICKEN KEEMA 4.    NOW FRY THIS CHICKEN KEEMA FOR 10 TO 15 MINUTES 5.    AFTER THAT KEEP C