Sadia's Kitchen

INGREDIENTS 1- Chicken 450g(cubed) 2- 1 MANGO(green and sliced) 3- 1 tsp garlic(crushed) 4- 1 tsp ginger(crushed) 5- 1 tsp ground coriander 6- 2 onion (chopped) 7- 2 green chilies 8- 2 tomatoes chopped 9- salt as per taste 10 1/4 tsp turmeric powder 11- 1 tsp chili powder 12- 1/4 tsp onion seeds 13- 3 Tbs oil 14 -4 curry leaves 15- 2 Tbs fresh coriander and mint leaves 16- Water one and half cup METHOD 1- First peel the mango and make slices and set aside. 2- Now take a bowl and add chicken cubes, onion seeds, ginger, chili powder    turmeric, salt and ground coriander.Mix all the spices and add half of the    mango slices. 3- Take a pan add oil and fry the chopped onion until they turn golden brown    add curry leaves. 4- Now add the spiced chicken pieces and tomatoes and stir fry it for 4 minutes. 5- Now add water and lower the steam and cook it again for 10 to 12 minutes    until the chicken is cooked and...

INGREDIENTS 1- Chicken breast 3oz 2- One medium onion finely chopped 3  One small carrot(julienne) 4- 1 spring onion finely sliced 5- 1 small red pepper (julienne) 6- 2 cloves garlic crushed 7- Oil 1/2 cup 8- Cabbage one small(cut into halve and crushed) 10-Soya sauce 1 Tbs 11-egg white of one egg 12-Black pepper 1/2 tsp 13- 4 large sheet of filo pastry METHOD 1-Chop the green chili and take a pan add oil in it.When hot add chopped   onion, garlic and chili fry it for 1 minute. 2-Slice the chicken add to the pan and fry over a high heat until brown. 3-Now add,carrot, spring onion, cabbage and stir fry for two minutes.Remove   from heat and let it cool. 4-Cut each sheet of filo into 5 short strips. Place a small amount of filling   at one end of each strip then fold in the long side .Seal the roll with egg white   and put it in the freezer for 15 minutes before frying. 5-Now take a pan heat oil and fry the rolls until crisp and go...

Butter chicken is very delicious dish cook in butter and cream and can be enjoyed by every one.Serve it with plain rice or chapati as per your choice. INGREDIENTS 1-  1 Kg chicken( you can use with bone or boneless its up to you) 2-  1 cup yougart 3-  1 1/2 tsp chili powder 4-  salt as per taste 5-  2 medium onion(sliced) 6-  1/4 tsp crushed bay leafs 7-  1/4 tsp ground cloves 8-  1/4 tsp ground cinnamon 9-  1 tsp ginger paste 10- 1 tsp garlic paste 11- 2 cup tomatoes(chopped) 12- 6 Tbs butter 13- 5 Tbs cream 14- 2 Tbs fresh coriander 15- 4 green cadamon pods 16- 1 tsp gram masala 17- 1/4 tsp turmeric powder 18- OIL 4 Tbs METHOD 1- Take a bowl add yougart and all dry spices, ginger, garlic, tomatoes and salt    and blend it all together in a blender. 2- Take the chicken in a large mixing bowl and pour over the yougart mixture .Set aside 3- Melt butter and oil in a pan an add onion and fry it for...

CHICKEN NAAN POCKETS This is a very yummy dish ideal for a snack or lunch , You can also use ready made Naan or try warmed pitta bread for this available in all super stores. INGREDIENTS 1- 4 ready made naans 2- 3 Tbs yougart 3- 1 Tsp gram masala 4- 1 Tsp chili powder 5- salt as per taste 6- 3 Tsp lemon juice 7- 2 green chili (chopped) 8- 8 onion rings 9- 2 tomatoes(sliced) 10-1/2 white cabbage (shredded) 11-Chicken cubed 450 gm FOR GARNISHING  few lemon wedges 2 small tomatoes,salad leaves and fresh coriander. METHOD 1- Cut into the middle of each naan and make a pocket then set aside. 2- Mix together yougart,gram masala, chili powder, salt, lemon juice and chooped green chili    and marinate it for one hour. 3-Preheat the grill and place the chicken and grill it for 15 to 20 minutes tender   and cooked the kitchen turning the chicken at least twice. 4-Remove it from the heat and fill each naan with chicken and then onion rings...

INGREDIENTS 1- Chicken boneless (cut into small cubes) 400 gm 2- Red Pimento (cut into cubes)50 gm 3- Capsicum (cut into cubes)50 gm 4- Mushrooms(sliced)100 gm 5- Chicken veloute 125 ml 6- Cream 30 ml 7- Butter 25 gm 8- White pepper 1/2 tsp 9- Salt as per taste 10-Onion(medium) 1 11-Garlic paste 1/2 tsp Method 1- Wash, peel and slice the mushroom. 2- Chop onion, cook them without co lour in the butter. 3- Add garlic paste cook for another few seconds. 4- Add the chicken and stir fry till tender. 5- Add pimento and capsicum and season it. 6- Add veloute and bring it to the boil. 7- Add cream in the end and taste the seasoning. Serve it with boil rice. HOW TO MAKE VELOUTE SAUCE INGREDIENTS 1-2--cups of chicken ( stock) 2-4 tbsp of flour 3-4 tbsp of butter 4-salt and pepper METHOD 1-In a pan melt the butter. 2-Remove the pan from the stove and quickly stir in the flour. 3-Return the pan to the heat and cook the paste mixture for few minutes...

INGREDIENTS 1- Chicken 1 kg 2- Chick peas 1 cup 3- Red chili powder 2 tsp 4- All spice powder 1 tsp 5- Turmeric powder 1/2 tsp 6- Cumin seeds 1 tsp 7- Salt as required 8- Tomatoes 4  to 5 (chopped) 9- Onion 3 to 4 (chopped) 10-Ginger 1 tsp (chopped) 11-Garlic 1 tsp (chopped) 12-Oil 1 cup METHOD 1- Soaked the chick peas in water whole night or at least 3 to 4 hour than    boil it till tender. 2- Take a pan and add chopped onion and fry till golden brown. 3- After that add ginger garlic and stir fry and chopped tomatoes in it. 4- Add chicken pieces in it fry it with onion and tomatoes and add spices    turmeric powder, red chili powder, gram masala, cumin and salt for few minutes. 5- When chicken are tender add boiled chickpeas and also add two cup of water    and again cook it till you got a nice gravy and oil separates. 6- Garnish it with coriander and mint leaves. 7- Serve hot with nan or paratha.

INGREDIENTS 1- Chicken 1 kg 2- Oil 250 ml 3- Ginger paste 2 Tbs 4- Garlic paste 2 Tbs 5- Onion 250 gm 6- Yougart 250 gm 7- Basamati rice soaked 1 kg 8- Red chili powder 2 Tbs 9- Coriander powder 2 Tbs 10-Turmeric powder 1 tsp 11-Whole gram masala 15 gm 12-Nutmeg powder 1/2 tsp 13-Mace powder 1/2 tsp 14-Salt as per taste 15-Tomatoes 250 gm 16-Potatoes 500 gm 17-Green chilies 8 to 10 18-Aloo bukhara soaked 100 gm 19-Coriander and mint leaves half half bunch 20-Star Anise powder 1/2 tsp 21-vinegar 2 Tbs 22-yellow food co lour 1/2 tsp METHOD 1-Wash the chicken and marinate it with 4 Tbs yougart, 1 Tbs ginger paste, 1 Tbs  garlic paste and salt 1 tsp and marinate it for 1/2 hour. 2-Wash the rice and soak in a water for 1/2 hour. 3-Heat oil in a pan and onion and fry till golden brown keep aside. 4-In the same oil add ginger, garlic, whole gram masala, red chili powder, turmeric powder,coriander powder ,tomatoes, salt fry for few minutes till oil sep...

INGREDIENTS 1- Chicken 1 1/2 (Cut into 12 pieces) 2- Oil 1/2 kg 3- Soya sauce6 Tbs 4- Pepper/salt as per taste 5- Ajinomoto 1 Tbs 6  Vinegar 1/2 cup 7- Cornflour 4 Tbs 8- Green chilies 4 to 5 9- Egg 1 10-Stock 1 cup 11-Garlic paste 2 Tbs METHOD 1-Wash the chicken pieces.Add 3 Tbs soya sauce, pepper, salt 4 tbs oil, 1 tsp ajinomoto, 1/4 cup vinegar   and marinate it for 2 hours. 2-Drain off from the chicken pieces extra liquid.Add beaten egg, 2 tbs cornflour$ mix it well. 3-Heat oil in a pan deep fry chicken pieces till tender and golden brown. 4-Take it out on a service dish and pour garlic sauce over the pieces.  

INGREDIENTS 1- 3 Chicken breast cut into strips 2 -Oil for frying 3- Juice of 2 lemon and (zest of one lemon) 4- 50 g flour 5- 50 g cornflour 6- 1 tsp white vinegar 7 -Salt as per taste 8- 175 ml very cold soda water METHOD 1-Heat oil in a large pan.Sift the flours in a bowl with white pepper and salt. 2-Mix well and than slowly pour cold soda water and mix it until smooth. 3-Take a chicken tong and dip the strips into the batter and deep fry it  till crisp and drain it on a tissue paper. 4-Stir in the lemon juice on the chicken and sprinkle with lemon zest. 5-Serve it with tomato kethcup.

INGREDIENTS 1- Chicken 1 cup 2- Oil 1 Tbs 3- carrot 1/3 cup shredded 4- 2 green onion finely chopped 5- 1 Tbs finely chopped coriander 6- 1 Tbs Soya sauce 7- 1 tsp ginger (grated) 8- 3 cloves garlic (crushed) 9- 1/2 tsp sugar 10- Salt as per taste 11- 30 round or square wontons wrappers 11- Oil for deep frying PLUM SAUCE 1- 1 cup bottled plum sauce 2- 1 Tbs soya sauce METHOD OF MAKING PLUM SAUCE In a small pan combine plum sauce and soya sauce.Cook and stir on a medium heat for few minutes and the sauce is ready. METHOD 1- Heat oil in a pan and cook chicken until it cook properly. 2-Take it out and shred the chicken and combine carrot,green onion, coriander   soya sauce, ginger garlic, salt and sugar and oil mix it well. 3-Place 1 rounded tsp of mixture into the center of each wontons wrapper.   Brush edges of wrapper with a little water bring together to from a bundles   and squeeze gently to secure. 4- Now take a pan...

INGREDIENTS 1-chicken 1 kg(boneless)cut it in cubes 2-Onion one medium 3-Tomatoes 2 medium 4-Ginger garlic paste 1tsp 5-Whole gram masala 1 tsp 6-Green chilies 4 TO 5 7-fresh cream half cup 8-Grated coconut 3 Tbsp 9- Bay leaf 1 10- Black pepper 1 tsp 11- salt as per taste 12-Butter 2 tbsp 13-Mint and corriander leaves half half bunch 14-Gram masala (powder) 1 tsp 15-yougart 4 tbsp 16- Oil 3 tbsp METHOD 1-Take a bowl an marinate chicken with yougart, salt gram masala (powder) and put it the the refrigerator for half an hour. 2-Then take a blender, and cut tomatoes, onion, mint and corriander leaves, green chilles,and grated coconut and make a paste if necessary than add some water while making the paste. 3-Then take a pan add oil than add butter ,whole gram masala,and bay leaf and when nice aroma is coming out add marinated chicken and stir fry on a medium flame till the oil seprates and chicken coked properly. 4- Take out in a dish and put cream on the top...

INGREDIENTS 1- chicken 1 kg 2- ginger garlic paste 2 tsp 3- white pepper 1 tsp 4-yougart 1 cup 5-salt as per taste 6-green chillies 3 tsp 7- onion 4 (fry it and make it a paste) 8-almond 15 (make it a paste) 9-oil 3 Tsp 10-mint and coriander  leaves  2 tsp METHOD 1-Heat the oil and fry chicken in it then add ginger garlic paste and fry again. 2-After that add 1cup yougart, white pepper , onion paste ,green chillies paste and fry it again. 3- Cook it till the gravy thickens and add almond paste till the chicken get tender . 4-In the end  garnish it with mint and corriander leaves.

INGREDIENTS 1-chicken half kg(in cubes ) 2-1 tsp crushed red chili 3-salt to taste 4- besan 2 cup 5-1 tsp cumin seeds 6-1 tsp chat masala 7-2 tsp pomegranate seeds 8-3 tbsp corriander and mint leaves (crushed) 9-1 tsp  dry corriander(crushed) 10- 2 to 3 chopped green chilies 11-oil for frying METHOD 1-Take a bowl add besan , crushed chili, salt, cumin, chat masla, pomegrante seed , green chillies and corriander and mint leaves. 2-Make a smooth paste then add chicken cubes in that mixture and deep fry it. 3-Serve hot with ketcup or any sauce you like. .

CHICKEN DRUMSTICKS INGREDIENTS 1-6 Chicken Drumsticks 2-1 tbsp ginger-garlic paste 3-2 tbsp All-purpose flour (maida) 4-2 tbsp corn flour 5-2 eggs 6-1/4 tsp pepper / chili powder 7- as per required 8-2 tbsp soya sauce 9-Oil for frying 10-a pinch of sugar Method 1-In a bowl add Soya sauce, ginger-garlic paste, sugar. 2-Marinate chicken wingsin it for aporaximately 1/2 hour. 3-Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs . 4-Heat oil in a pan. 5-Dip each wing in the batter and coat it and deep fry the drumsticks till golden brown. 6-Serve chicken drumsticks hot with tomato sauce .

Ingredients 1-Onion 4 medium,thinly sliced. 2-Tomato 2 large,roughly chopped 3-salt 4-chilli powder-1tsp 5-Turmeric-1/4 tsp 6-cilantro-a bunch 7-yoghurt-1/2 cup 8-garam masala-2 tsp 9-ginger garlic paste-2 tbsp 10-oil-for deep frying onions 11-chicken-1 whole 12-green chillies-4-5 Method: 1-Heat oil in kadhaai,deep fry the sliced onions until golden brown colour,take out the onions from kadhaai and drain oil on a paper towel. 2-In a blender,put fried onions,tomatoes,green chillies,cilantro,yoghurt ,blend it until a paste is formed. 3-Heat oil in a large saucepan or large kadhaai, when it is warm,pt the ginger garlic paste and fry for sometime,then add the blended paste,fry for sometime ,then add red chilli powder,trmeric,salt and garam masala,mix and bhoonofy really well until the oil separates from the gravy. 4-drop in the chicken peices into the gravy and add about half a cup of water,mix well and cover the vessel with a lid,and lower the flame,and let chicken cook on low flame for a...

Ingredients 1 kg chicken 2/3 cup curd 1 tsp turmeric powder 2 tsp red chilli 1 tsp garlic paste salt to taste 1 tsp lime juice 2 tsp corn or peanut oil 1 bay leaf 2 pieces cinnamon 6 pieces cloves 1/2 tsp crushed black pepper 2 medium onions 2 tsp grated coconut 1 large cut tomato 2 tsp oil 1 tsp coriander leaves Method: 1-Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready. 2-Add the cut chicken pieces to the marinade and leave aside for half an hour. Heat oil in pan. 3-Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent. Add grated coconut. Saute till coconut color changes. Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender. 4-The Kolhapur masala is ready. 5-Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly. 6--Add paste and simmer on low flame for 5 minutes. 7-Kolhapur chicken is ready. Garnish with coriander ...

Ingredients: chicken- 500 gms small pieces with bones. black pepper freshly ground- a bit rough onion - 1 chopped finely tomato-1 soft and ripe one chopped coriander leaves curry leaves ginger and garlic paste-1 1/2 tspn smooth paste salt to taste, turmeric a pinch oil a little vinegar for a tangy taste. Preparation heat oil and when hot, add the onions and fry well till golden brown then add in the ginger and garlic paste sprinkle water to avoid burning. then add in tomatoes, and curry leaves. add turmeric powder, and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder). then add in salt and mix well. the tomatoes should become soft and smashed. u should see the oil come to the surface and it should look dark in colour, not too black. add the chicken pieces and very little water just sufficient to cook the chicken. at the end when the chicken is done, add little vinegar if u desire a tangy taste. add in the coriander leaves and stir wel...