Asparagus, Mushroom and Chicken Stir fry

Ingredients:
Chicken            - 1 lb

Asparagus         - one bunch
Mushroom        - 1/4 lb
Fennel seeds     -1 tsp
Garlic chopped -1 tsp
Olive oil  as required
For marinating chicken:
Chilli powder                -  1 1/2 tsp ( I used Kashmiri chilli powder)
Turmeric powder           - 1/4 tsp
Garam masala powder   - 1 tsp
Ginger garlic paste         - 1 1/2 tsp
Pepper powder               - 1 tsp
Curd                               - 1/4 cup


Method:

• Cut the washed chicken into small pieces and marinate with above mentioned ingredients for half an hour.
• Bake the chicken pieces in a preheated oven for 30 min at 400 degree F.( I used air fryer to fry for 20 min)
• Heat 1 tablespoon of oil in a large nonstick skillet on high flame. Add fennel seeds and chopped garlic for a minute.Add asparagus and mushrooms and stir fry until the asparagus is bright green but still crispy . Now add the baked /air fried chicken pieces and saute it again for one minute . Mound the stir fry on a serving plate and enjoy !

Chicken Roast

Ingredients:
Chicken                   -1kg
Coriander powder    -2 tbsp
Meat masala powder-2 1/2tbsp
Turmeric powder      -1 tsp
Salt as required
Cinnamon sticks       -2-3sticks
Fennel seeds            -1 1/2 tbsp
Green chillies            -5 slited into 2
Ginger chopped        - 1 1/2 tbsp chopped
Garlic chopped         - 1 tbsp
Onion(large)              -3 finely sliced
Coconut fl;akes         -1 cup
Pepper power           -1 tbsp
Curry leaves               -2 strings
Oil as required(preferably coconut oil)

.Cut the chicken into medium pieces.Marinate chicken pieces with corainder powder,turmeric powder,meat masala powder,1 sliced onion and salt (as required).Keep it aside for an hour or two.
.Heat oil in a pan.Add chopped ginger,chopped garlic and slited green chillies.Saute it.Add fennel seeds and cinnamon sticks and saute again..Now add  the remaining sliced onion and saute till it becomes transparent.To this, add the marinated chicken and cook with the lid closed on medium flame.When it is 3/4th done,add the coconut flakes to this and mix it .Cook it well with out lid now until all the water (from chicken) evaporates.
.Now in another pan heal some oil.Add curry leaves and pepper powder.Saute for a sec.Now add the chicken prepared and roast it well until it is done and pepper powder is well combined with the chicken pieces.

Butter chicken

Butter chicken 

Ingredients:

Chicken  boneless       - 1 lbs  (Preferably thighs) cut into small strips
Onion                          - 1/2 of an onion cut into big cubes
Plain Yogurt                -  11/2 tbsp
Cashews                      -  5 (soaked in hot water)
Tomato paste               - 3 oz(85g)
Ginger garlic paste      - 3 tsp
Unsalted butter             - 4 tbsp
Chilli powder              - 1 1/2 tsp(preferably  Kashmiri Chilli)
Turmeric  powder        -1 tsp
Garam masala              -1tsp
Dry fenugreek leaves  -2 tbsp crushed
Chicken stock             - 1/2 cup
Fresh cream                -1/2 cup
Oil                               -for shallow frying
Salt as required

Method:

Cut chicken  into 1-inch thin strips . Marinate chicken with enough salt, 1/2tsp turmeric power ,1 tsp of chilli powder and yogurt for minimum 2-3 hours or overnight if time permits .The longer it marinates, the more tender your chicken will be.

 Heat oil in a large skillet or pot over medium-high heat.Shallow fry  the chicken pieces until lightly browned on all sides,about 6-7 minutes..Remove it from heat and keep it aside .

Meanwhile microwave cubed onion pieces for 4-5 minutes. Remove from microwave and let it cool for 5 minutes. Grind together microwaved onion, 1 1/2 tbsp. kasturi methi(dry fenugreek leaves ) in a  mixer jar or food processor and keep aside  .Grind the cashews soaked to fine paste in  the same mixer .
Melt  4 tbsp. butter in a large heavy bottomed pan over medium heat.Add ginger garlic paste and saute it for 1 minute. To this add the ground onion paste and saute for a while . Then  add  1/2 tsp turmeric powder,1 tsp garam masala powder, 1/2 tsp chilli powder, salt and saute again..To this add the tomato paste and saute..pour the chicken broth and cook for 2 -3 min.Now add the  chicken we prepared earlier..To this add the cashew nut paste prepared. Allow it to cook for 8-10 minutes with the lid closed until the chicken is cooked thoroughly and gravy reduced by half .Now reduce the heat to low-medium and pour the fresh cream.Finally garnish with remaining dry fenugreek leaves  .Serve hot with roti, rice, naan .....

Quail (kada) fry

Ingredients:.
Quail                                -4
Pepper powder                -3 tbsp
Chilli powder                   -1 1/2 tbsp
Turmeric powder             -1 tsp
Garam masala powder     -2 tsp
Ginger paste                     -1 tbsp
Garlic paste                      -1 tbsp
Salt to taste


Method:
Wash the quail thoroughly.Prick it  with a fork all over .
Make paste of pepper powder,chilli powder,turmeric powder,garam masala powder,ginger and garlic paste and salt with little water.Marinate the quails with this paste and let it stand for an hour  or so.
Heat oil in a deep frying pan.Fry each quail and serve.

Crispy Fried chicken(CFC)

Ingredients
Chicken                -3/4kg (big pieces)
All purpose flour     -1 cup
Oats                       - 1/2 cup (crushed in a blender for  a sec)
Onion salt               - 11/2 tsp
Garlic salt                - 1 tsp
Paprika                    - 1 tsp
Black pepper pdr     - 1 tsp
Dried Oregano         -  1/2 tsp
Dried rosemary pdr  - 1/4 tsp
Dry thyme pdr          - 1/2 tsp
Dried parsley            -1 tsp
Salt if reqiured
Oil for deep frying

Method:
Wash chicken pieces thoroughly and  pat dry with paper towels.
Heat oil in a frying pan on medium heat.
Combine all the ingredients other than oil in a big bowl.Dip chicken pieces  in it and fry  in oil ,turning golden brown on all sides.
Drain on paper towels and serve with some salad .

Chicken pepper masala

Ingredients:

Chicken                  -1/2kg

Onion                     -3 chopped

Tomato                   -2  chopped
Curry leaves            -a string
Oil


For masala:

Turmeric powder     -1/2 tsp

Ginger paste            -1 tsp

Garlic paste             -1 tsp

Chilli powder           -1 tsp

Coriander powder    -2 tsp

Pepper powder        -2 tsp

Garam masala          -1 tsp
Salt to taste

Method:
Make a paste of the masala ingredients with a little water.

Heat oil in the pan and saute onions and tomatoes finely till onions turn brown in color.Add the chicken pieces and cook till it becomes tender.Now add the masala paste.Cook in the medium flame.Garnish with curry leaves.

Chicken vegetable soup

Ingredients:

    Chicken              -1 cup (boneless piece boiled and shredded)

    Spring onion       -1 (chopped finely)

    Celery                -1 stalk (chopped finely)

    Tomato sauce    -1tsp

    Greenchilli sauce -3/4 tsp

    Butter                -1tsp

    Corn (loose)      -1/2 cup

    Carrot               -1/ 2cup (chopped)

    Cabbage           -1/2 cup

    Mushroom        -1/4 cup

    Cornflour          -1 tbsp 

    Pepper powder -1/2 tsp

    Chicken broth   -1cup

    Water               -5 glasses

    * Add salt as required

Procedure:

Heat butter in a pan.Saute ginger,garlic,pepper powder and salt for 30 seconds.Add celery,cabbage,spring onion,corn,mushroom,cooked chicken and saute for 1 minute.Add some chilli sauce and tomato sauce.Then  add  4 glasses of water.Dissolve corn flour in the 5th cup of water  and slowly add to the pan.Allow it to boil.Serve hot .