Pan fried Paprka chicken

Chicken breast 1 kg
Ginger chopped 2 Tbsp
Garlic chopped 4
Onion chopped 1/2 of a small one
Tomato paste 2 Tbsp
Paprika 3 tbsp
Chilli pepper 1 tsp
In a large pan fry ginger and garlic until light brown. add onion fry fry bit more. Add tomato sauce fry well. Add paprika and chilli pepper fry until the oil comes out clear. Add chicken pieces and fry until it is cooks well.

Rosemary Chicken drumsticks

Arrange chicken drumsticks in a pan.
Sprinkle salt garlic powder chilli powder and rosemary. Top with sliced onion.
Pre heat the oven to 400c. 
Bake for about 25 minutes. 
Pour the chicken juices over to the chicken and bake for another 5 minutes.I've also added peeled baby potatoes with the chicken

Basil chicken

Chicken Breast half                   4
Basil dried   (Thulasi leaves)      1.1/2 tsp
Red chili                                     3/4 tsp
garlic                                           3 cloves
Tomato paste                               2 tbsp
Soy sauce                                     1 tsp

Wash the chicken and set it aside to drain all the excess water
Slice garlic in to thin slices.
Mix all ingredients together. Marinade the chicken for 2 hours. arrange it on a backing dish. Make sure all the pieces just fit in the pan. The pan should not be too large you need the chicken to just fit in  so that the chicken will be moist and cooks in its juices. sprinkle some flour to have extra crispness. Half way through cooking pour over the juices. It should take about 1/2 hr. Enjoy

Shoyu chicken

Chicken thigh                   8-9 pieces
Soy sauce                         1/4 cup
Ginger chopped                1 tsp
Onion                                1 medium
Black pepper                     1 tbsp
Garlic                                  3 cloves
Oregano                               1 tsp
Cayenne pepper                     1/2 tsp
Salt                                         pinch

Chop the onion, garlic  and ginger real fine.
Mix rest of the ingredients. Since soy sauce has salt i did not add extra salt
Remove the skin and clean the chicken.
Marinade the chicken with all the ingredients. leave it in the fridge for about 1 hr. the more time you leave it in the fridge the better. In a large frying pan arrange the chicken pieces and all of the marinade. I did not add any water since there will be juices coming out of the chicken. add water if your chicken takes longer to cook.once the liquid from the chicken comes out cover with a lid and cook until chicken is soft and moist. If the chicken has a lot of water coming out open the the lid and cook until the water evaporates. Enjoy with any types of rice buttered rice , rice pilaf, lemon rice or tomato rice.

Festive Baked chiken Breast

Chicken Breast                               4 half
Salt                                                 For taste
Pepper                                             1 tsp
Garlic                                               3 cloves
chilli pepper                                      1/2 tsp  (optional)
Basil                                                  1 tsp
Onion Chunks                                    1 no
Red Sweet pepper                              2 no
Red potato                                          4-5

Clean the chicken with water and vinegar. cut the chicken in to big pieces. Marinade with salt, black pepper, Basil and chili pepper
Chop up the the garlic and add to the chicken. let it sit for 2 hrs in the fridge.
Skin the potato and cut it to 4-6 depending on the size. Cut onions in to big chunks. Slice peppers in to rings. Mix all the ingredients together also top up with some onions and pepper rings.
Bake in the oven under 400 c uncovered for about 45 minutes 

BBQ Chicken #2

Chicken thigh                12
Black pepper                 1 tbsp
Mustard powder            1 tbsp
Parsley                           1 1/2 tbsp
Soy sauce                       2 tbsp
Worcestershire sauce      1 tbsp
Lemon juice                     1/2 tbsp
Chilly powder                   1 1/2 tbsp
Onion powder                  1 tbsp

Wash and clean chicken drain all the water. Marinade the chicken with all the ingredients. leave it in the fridge for minimum 2 hrs even better if if you leave it over night. Preheat the BBQ to  400 F. Smear some vegetable oil on to the grill to avoid the chicken sticking on to the grill. Arrange the chicken pieces on to the grill. Cover the lid and tun the heat down to low. after 5 minutes flip the chicken pieces to the other side. cover the lid and cook for another 5 minutes.  continue to grill the chicken  while turning to both sides until it is no longer pink and reaches 165 F.

BBQ Chicken thigh with Rosemary potato

Boneless skinless chicken thigh           1 kg
oregano                                             1 tsp
Basil                                                   1 tsp
Garlic powder                                     1 tsp
Onion powder                                     1 tsp
Kashmiri chili powder                          1 tbsp
Salt                                                      as needed

Wash and clean chicken drain all the water. Marinade the chicken with all the ingredients. leave it in the fridge for minimum 2 hrs. Preheat the BBQ to  400 F. Smear some vegetable oil on to the grill to avoid the chicken sticking on to the grill. Arrange the chicken pieces on to the grill. Cover the lid and tun the heat down to low. after 5 minutes flip the chicken pieces to the other side. cover the lid and cook for another 5 minutes. open the lid and continue to grill the chicken  while turning to both sides until it reaches 165 F. I used the kashmiri chili because it is mild in heat and its vibrant red colour


Rosemary potato

Large Potato            3
Salt                          as needed
Rosemary                 1/6 tsp
Onion powder           1 tsp
Butter                         1/4 tsp

Wash skin  and dice potatoes. mix all the ingredients together . Enclose the potatoes in the foil and seal with a double fold. make sure you have enough room to build steam. Grill the potato packet for about 20-25 minutes.

Duck Roast

Duck                          1 whole
Oil                               2 tbsp
Mustard seed               1/4 tsp
Fennel                          1 tsp
Cinnamon                      1
Cardomom                    4
Cloves                           1/4 tsp
Kashmiri Chilli powder    1 tsp
Turmeric powder             1/4 tsp
Ground Black pepper      2 tsp
Onion sliced                     1 optional
Tomato                             1 optional

Remove the skin off from the duck and cut  in to small pieces. Wash well with a bit of vinegar.
Heat a heavy bottom wok add some oil splutter mustard seeds. Turn the heat down to medium add fennel cinnamon cardamom and cloves fry for about 2 minutes. Turn the heat off Add all the powders spices mix well. Add the duck pieces  and coat well. Cover and cook under medium heat until meat is soft. use a pressure cooker if needed. I just used my wok. Make sure all the water is evaporated. Add sliced onions and tomato and fry until you reached the desires consistency. Since my kids like them dry,I did not add tomatoes and onion in the picture shown.

If you  are not that health conscious, like a bit more taste and grease, you can clean the skin you took off tie it in a clean cloth add it when you cook the duck. Just don't forget to remove it once you are done cooking.
For the healthy version you can add vegetable oil when you are adding the onions and tomatoes.

Chicken curry with toasted coconut.

Chicken Drum sticks                    10
Onion finely chopped                    1 large
cloves                                          1/4 tsp
Fennel seed                                  1/4 tsp
Dried grated coconut                     3 tbsp
Ginger garlic paste                          2 tsp
Tomato                                           2 large
Coriander powder                           2 tbsp
Sugar                                              1 tsp
 oil                                                   3 tbsp
Salt                                                  As needed

Heat the oil add sugar and caramelize.  Add chopped onion and fry until truculent.
Add cloves  and fennel seeds fry for about a minute. Add the grated coconut and fry until golden brown. Be sure not to burn them. Add ginger garlic paste and saute until the oil comes out clear. Add chopped tomato and Coriander powder  saute until oil comes out clear. add 3 cups of water let boil. when the paste stars boiling add the chicken pieces and  salt. Cook  under medium heat to your desired consistency.

Kadai Chicken

Chicken                1kg
Green pepper        2
Onion medium       2
Ginger chopped      2 tbsp
Garlic chopped         3 cloves
Cinnamon stick           1
Cardamom                4
Cloves                  5
Chilli pepper             1 tbsp
Coriander powder     2 tsp
Turmeric powder     1/2 tsp
Oil                           1/4 cup
Tomato                     2
Coconut milk            1 cup

 clean and cut chicken in to small pieces. chop onion garlic and ginger. Heat the oil in a large pan. fry onion garlic and ginger until golden brown.  add cinnamon cloves and cardamom. fry for another minute.Make a paste with chilli powder, coriander powder, turmeric powder. Turn the heat down to medium and saute  paste until oil comes out clear.  add chopped tomato and saute well. Add chicken pieces  and cook without adding any water for about 10 minutes stirring occasionally. Add a cup of water cover with lid and cook until well done. turn the heat down  and add coconut milk heat for about 5 more minutes under low heat.  seerve hot.

BBQ Chicken wings

Chicken wings           28 (14 wings cut in to 2)
Rosemary                 1/2 tsp
Basil                         1/2 tsp
Chilly powder           1tsp
Salt                           1/2 tsp
Dijon BBq sauce       2 tbsp
Oil                             1-2 tsp





Mix all ingredients together.
leave in the fridge to marinade for 3 hrs .
Preheat the oven to 350c.
In a well oiled pan arrange the chicken wings. bake the  wings for about 45 minutes or untill it gives you a light golden colour.
use a spatula to turn the wings be sure to mix the wings with the oil thats comes out, cook it for another 5-10 minutes. Enjoy.

Herb Baked Chicken wings

Herb Baked Chicken wings

Chicken wings            1kg

Rosemary                   2 tsp.

Parsley                        1 tsp

Thyme                         1 tsp

Cayenne pepper             1/2 tsp    Or  as per your tolerance

Salt                              as needed

Clean chicken wings well.Remove the tips. Cut in to two pieces. I used some vinegar  in the water while cleaning. 

Marinade the chicken well . Let it stay in the fridge for 2 hrs. Bake  the under 350F until done. Be sure to turn on the other side when the wings starts to brown. You can substitute Cayenne with paprika if you don't want your wings hot. also gives the the colour. serve hot with rice or baked potato.

Chicken baked in tomato sauce

Chicken baked in tomato sauce

Chicken legs 8
Tomato sauce 1 can
Onion chopped 1 
Mushroom chopped 3/4 cup
Oregano 2 tbs
Garlic 1 tsp
Chilly pepper 1 tbsp.
Cheddar cheese 1/4 cup
Salt 1/2 tsp

Layer the pan with chopped onion and mushroom. marinade chicken with salt, garlic and chilly. Arrange chicken on top of the onion mixture. add tomato sauce evenly. sprinkle oregano. Bake for about 35 min in 350F. Sprinkle shredded cheese on top of the chicken then bake for 10 more minutes. Serve with pasta.

Chicken 65

Chicken 65

Chicken beast boneless skinless               3  halves 

Red Chili powder                                    1.1/tsp.

Lime juice                                               2 tsp.

ginger garlic paste                                    1  tbsp.

Salt                                                           as per  taste

Red and orange food colouring                  pinch each
Oil                                                            1/4 cup
Green chili pepper                                     2 slit (optional)
Onion                                                        1

Clean and cut chicken in to small pieces.Marinade chicken with all the ingredients and food colouring for about 3 hours in the fridge.

Heat up oil in to a wok. add chicken pieces and  pan fry.Once chicken is cooked add green chilly and Onion stir fry for about 2 more minutes

I always marinade the chicken when I have have time on a Saturday and freeze them in zip-lock bags enough for each meal. I take them out as needed in the morning and thaw in the fridge for dinner.   

                                    

Chicken Stew

  

Chicken Stew

1. Chicken cut in to  pieces             1 medium
2. Carrot                                          1/2 cup
3. Peas                                             1/4 cup
4. Potato                                          2  medium       
5. Coconut milk                              2 cup  
6. Cardamom                       4          
7. Clove                              20         
8. Aniseed                           1.1/2 tsp   
9. Cinnamon                         2/ 1"
10. Curry Leaf                        2    
11. Ginger chopped             1 tbs
12. Garlic                             4    
13. Green chilly                    4  
14. Onion  Diced                 2
15. Mustard seed                 1/2 tsp.
16. Oil                                  4-5 tbs



• Heat Oil in a frying pan splatter mustard
• add 7-10 ingredients fry for a minute in medium heat.
•  Add 11-14 ingredients fry until onion turns transparent.
• Add Chicken pieces and cook well.
• When the chicken is almost cooked add 2-4 ingredients and cook well.
• Turn the heat to low. Add coconut milk cook for about 5 minutes under low heat.
• You can substitute whole milk with coconut milk if you like.



Baked Turkey

Baked Turkey

The centerpiece of contemporary Thanksgiving in Canada is a large meal, generally centered around a large roasted turkey. It is also a family get together. Most people do thanksgiving dinner as a potluck which everyone brings an item and the host prepares the bird.  I use a Dutch oven to bake which cooks faster and juicy. Thanksgiving meal so memorably tiring is the mix of meat with carbohydrates. Carbs from stuffing, sweet potatoes, bread, pie and sugary sweets. Most Thanksgiving turkeys are stuffed with a bread-based stuffing. Sage is the traditional herb added to the stuffing along with chopped celery, carrots, and onions. I used to stuff the bird but recently started to do the stuffing on the stove top because it was never enough. Deep-fried turkey is rising in popularity, requiring special fryers to hold the large bird.

            I always cut up my vegetables and prepare my stuffing day ahead and keep it in the fridge. I also make my dessert day ahead. I only use fresh bird. If you use frozen bird you have to thaw them in the fridge days in advance, not to mention the worry if it will be thawed on time. On thanks giving day first thing I do I get the turkey in the oven.  Then I prepare my salad keep them in the fridge. When turkey is half way done I use the juices to mix my stove top stuffing. Then my soup, cranberry sauce potato etc. Always make my gravy and vegetables last as the turkey is browning.  see bellow for my turkey recipe

ingredients

1. Turkey           1no (10-12lb)
2. Oregano          1tbs
3. garlic               3 cloves
4. Rosemary         1tsp
5. slat                   1 tsp.
6. Butter               2 tbsp.
7. Onion                1 no (optional)
8. Green chilli        1-2 (optional)

• Wash and clean turkey. I always add  some lemon juice to the water while cleaning. discard the giblets. Let the turkey on a sand up position so that all the water will drain.

• Grind 2-5 ingredients together then mix with Butter.

• Slide your hand between the skin and breast to separate skin from the breast(make a pocket).This Will give you the colour as shown in the picture. spread the marinade under the skin. Chop up one onion and slit 1-2 chilly pepper, place it in the cavity for extra flavouring.

• Preheat the oven for 350degree F. Place the Turkey on a turkey lifter Breast side up, then in to a Dutch oven or roasting pan. Cover and Bake for about 3 hours.

• Take the lid off, Pour the juice from the turkey over the breast using a baster.  Bake for about 1 more hour uncovered.  Continue to pour the juice over the turkey every 15-20 minutes while baking. insert a butter knife, if it goes down easy Turkey is done.