CH42 Poulty Dishes

        CHICKEN

1. Chicken cardamon

2. Chicken cutlet Gurkha style

3. Chicken dopiaza

4. Fried curried chicken

5. Fried chicken with sauce

6. Chicken korma

7. Chicken with shallots and onions

8. Chicken tandoori

9. Chicken vindaloo

The Art of the Poultry Dish 

CHICKEN

1. CHICKEN CARDAMON (KUKHRA ALAINCHI SANGA)

8 PORTIONS

Ingredients

Chicken                                                          1x1.2kg

Onions                                                             200 g

Yoghurt                                                          250 ml

Oil                                                                   125 ml

Cardamon seeds                                              5 g

Ginger                                                              25 g

Garlic                                                             4 cloves

Fennel seeds                                                    5 g

Cayenne pepper                                              3 g

Turmeric                                                           5 g

Cinnamon stick                                             7 cm

Cloves                                                                 2

Method

1. Peel and chop the onions, garlic and ginger.

2. Make a masala from the yoghurt, cardamon, ginger, garlic, fennel and cayenne by grinding them to a smooth paste.

3. Rub salt into the chicken, place into a baking dish, cover with the masala and marinade for 1 hour.

4. Heat the oil to a blue haze, add the cinnamon and cloves and the onions and cook until they are golden brown.

5. Add the chicken, masala and turmeric and lightly colour the chicken. When the oil rises to the surface add 350 ml of cold water and bring to the boil.

6. Cover and simmer over a low heat until the chicken is tender.

7. Remove from the heat, adjust the seasoning of the sauce and allow the chicken to stand in the sauce for 15 minutes.

8. Cut each chicken into 8 pieces, place in a heated serving dish, pour the sauce over and serve.

2. CHICKEN CUTLET GURKHA STYLE (KUKHRA KO CUTLET)

8 PORTIONS

Ingredients

Chicken                                                          1x1.2 kg

Onions                                                             100 g

Ginger                                                               50 g

Turmeric                                                           10 g

Cinnamon powder                                           5 g

Garam flour (besan)                                        10 g

Green chilli                                                        3

Flour                                                                 50 g

Eggs                                                                    2

Breadcrumbs                                                 125 g

Tomatoes                                                        100 g

Cucumber                                                          1

Salt

Method

1. Peel the onions and the ginger and the chicken and boil in salted water. When it is cooked, remove it from the liquid and allow it to cool.

2. Remove the bones from the chicken and put the meat through a mincer with the onions and ginger.

3. Mix the chicken mixture with the cinnamon, garam flour, turmeric and chopped chilli.

4. Add salt to the mixture and divide into 8 parts.

5. Mould into medallion shapes 5 mm thick.

6. Pass through flour, egg wash and breadcrumbs.

7. Heat the oil in a frying pan and fry the cutlets on both sides to a golden brown.

8. Garnish with sliced tomatoe and cucumber. Serve with salad or chutney.

3. CHICKEN DOPIAZA (KUKHRA DOPIYAJA)

8 PORTIONS

Ingredients

Chicken                                                        1x1.2 kg

Onions                                                           300 g

Green chillies                                                  4

Garlic                                                            4 cloves

Ginger                                                             50 g

Turmeric                                                        10 g

Garam Masala                                                75 g

Oil                                                                 150 ml

Tomatoes                                                      150 g

Water                                                            125 ml

Salt

Method

1. Cut the chicken into 8 pieces.

2. Peel and chop the tomatoes.

3. Peel the onions, slice half and roughly chop the remainder.

4. Grind the roughly chopped onions, chillies, garlic and ginger. Blend to a puree and mix with the garam masala.

5. Heat the oil and fry the sliced onions, until they are golden brown. Remove from the pan and allow to drain. Add the blended mixture to the oil remaining in the pan and fry, stirring until the colour darkens and oil appears around the edges.

6. Add the tomatoes and cook until the liquid has evaporated.

7. Add the turmeric, chicken, water and salt, stirring constantly. Cover and cook for 30 minutes or until the chicken is tender.

8. Add the fried onions, cover and simmer for 5 minutes. Serve with rice or chapatis.

4. FRIED CURRIED CHICKEN (BHUTEKO KUKHRA KO MASU)

Ingredients

Chicken                                                        2x1.1 kg

Onions                                                           200 g

Tomatoes                                                      200 g

Oil                                                                   75 ml

Garlic                                                          4 cloves

Ginger                                                            25 g

Garam Masala                                               50 g

Coriander                                                      25 g

Salt

Method

1. Cut the chickens as for saute.

2. Cut the tomatoes into concasse.

3. Wash and finely chop the coriander.

4. Peel and grind the onions, garlic and ginger to a paste.

5. Sprinkle the chicken with garam masala.

6. Heat the oil to a blue haze, add the chicken and fry to a golden brown. Remove the chicken from the oil and keep warm.

7. Reheat the oil to a blue haze, add the onion, garlic and ginger paste fry for 5 minutes then add the tomatoes and salt and fry for a further 4 minutes.

8. Add the chicken and cook over a low heat until the chicken is tender and the liquid has boiled away.

9. Serve in a heated dish, garnished with chopped coriander.

5. FRIED CHICKEN WITH SAUCE (BHUTEKO KUKHRA KO MASU SAUCE SANGA)

10 PORTIONS

Ingredients

Chicken legs                                                 10

Onions                                                          75 g

Tomatoes                                                    400 g

Oil                                                                125 ml

Yoghurt                                                       125 ml

Garlic                                                        4 cloves

Ginger                                                           25 g

Cumin powder                                            10 g

Turmeric                                                      10 g

Coriander powder                                      10 g

Cayenne pepper                                         10 g

Garam Masala                                             20 g

Fennel powder                                          pinch

Lemon                                                            1

Coriander (fresh)                                       25 g

Water                                                          125 ml

Salt

Method

1. Peel and finely chop the onions, garlic and ginger.

2. Wash and finely chop the fresh coriander.

3. Cut the tomatoes into concasse.

4. Dry the chicken legs and sprinkle with salt.

5. Heat the oil to a blue haze, and fry the chicken legs to a golden brown. Remove them from the oil and keep warm.

6. Reheat the oil to a blue haze, add the onions, garlic and ginger and fry until the onions are soft and golden brown.

7. Reduce the heat, add the cumin, turmeric, coriander powder, cayenne pepper, fennel and a dash of water, then cook for 2 minutes. Stir in the tomatoes, yoghurt and half the chopped coriander.

8. Increase the heat, add the chicken legs and remainder water and bring to the boil. Sprinkle with the garam masala, cover and simmer for 20 minutes. Adjust the seasoning.

9. Serve in a heated dish sprinkled with lemon juice and the remaining chopped coriander.

6. CHICKEN KORMA (KUKHRA KORMA)

8 PORTIONS

Ingredients

Chicken                                                        1x1.2 kg

Onions                                                           300 g

Yoghurt                                                         125 ml

Oil                                                                  125 ml

Garlic                                                            2 cloves

Ginger powder                                               10 g

Cumin powder                                                5 g

Cardamons                                                       2

Chilli powder                                                 10 g

Salt                                                                   10 g

Method

1. Cut the chicken into 8 pieces.

2. Peel and shred the onions. Grind the cardamons.

3. Peel the garlic and ginger and grind to a smooth paste.

4. Heat the oil to a blue haze, add the onions and cook to a golden brown. Remove the onions from the oil and drain.

5. Add the garlic paste and 20 ml of water to the oil and fry for 2 minutes.

6. Add the chicken, chilli, yoghurt, onions and salt and mix thoroughly. Cover and simmer until the chicken is almost cooked.

7. Add the cumin and cardamon and cook for a further 5 minutes then serve in a heated dish.

7. CHICKEN WITH SHALLOTS AND ONIONS (SHALLOTS ANI PIYAJ SANGA KUKHRA)

8 PORTIONS

Ingredients

Chicken                                                        1x1.2 kg

Onions                                                           200 g

Shallots                                                          100 g

Yoghurt                                                         250 ml

Oil                                                                   125 ml

Garlic                                                            4 cloves

Ginger                                                              25 g

Turmeric                                                         20 g

Cardamon                                                        5 g

Fennel seeds                                                    5 g

Cumin powder                                               10 g

Black pepper                                                   10 g

Cinnamon stick                                             5 cm

Coriander powder                                         25 g

Lemon                                                               1

Salt

Method

1. Toast the cardamon and fennel seeds for 3 minutes then grind them with a pestle and mortar.

2. Cut the chicken into 8 pieces, sprinkle with salt and allow to rest in a refrigerator for 1 hour.

3. Peel and chop the onions and shred the remainder. Peel and shred the shallots.

4. Finely chop the garlic and ginger.

5. Heat half the oil to a blue haze, add the shredded onions and cook for 3 minutes. Add the shallots and cook for a further 5 minutes until both onions and shallots are golden brown. Remove from the pan and allow to drain.

6. Add the remaining oil, heat to a blue haze, add the chicken and cook to a golden brown. Remove from the oil and drain.

7. Add the chopped onions, garlic, ginger, cumin, coriander, salt and half the turmeric and cook, stirring frequently until the onions are soft and transparent.

8. Add the chicken and coat evenly with the mixture. Stir in the cardamon, fennel, black pepper and cinnamon stick.

9. Add the remaining turmeric to a little water, pour over the chicken together with the yoghurt and then mix thoroughly.

10. Scatter the shredded shallots and onions over the surface, cover and simmer for 30 minutes.

11. Adjust the seasoning and sprinkle with lemon juice for service.

6. CHICKEN TANDOORI (TANDOORI KUKHRA)

8 PORTIONS

Ingredients

Chicken                                                        1x1.2kg

Onions                                                           150 g

Yoghurt                                                         125 ml

Garlic                                                            4 cloves

Ginger                                                             25 g

Coriander powder                                         10 g

Cumin powder                                               10 g

Chilli powder                                                  5 g

Vinegar                                                          25 ml

Worcester sauce                                           25 ml

Garam Masala                                                25 g

Butter                                                              25 g

Lemons                                                             2

Salt

Method

1. Clean the chicken then make 4 cuts on each side of the bird.

2. Peel and grind the onions, garlic and ginger to a paste then add the coriander, cumin, chilli and salt.

3. Put the yoghurt in a bowl, add the paste, vinegar, worcester sauce, garam masala and lemon juice and mix thoroughly.

4. Brush the mixture onto the chicken and allow to marinade for 5 hours.

5. Preheat the oven to 190°C and roast the chicken, basting with butter until tender.

6. Cut the cooked chicken into 8 pieces and arrange on a heated serving dish.

9. CHICKEN VINDALOO (KUKHRA VINDALOO)

8 PORTIONS

Ingredients

Chicken                                                        1x1.2 kg

Chopped ginger                                            25 g

Garlic                                                              25 g

Black mustard powder                                25 g

Vinegar                                                        50 ml

Black pepper                                                 5 g

Garam Masala                                              50 g

Chilli powder                                                5 g

Oil                                                                125 ml

Salt

Method

1. Cut the chicken into 8 pieces.

2. Mix together in a bowl, the ginger, mustard, black pepper, garam masala, chilli powder. Add the vinegar gradually to adjust the flavour and to obtain the sour taste.

3. Heat the oil to a blue haze, reduce the heat and add the mixture. Stir briefly, then add the chicken.

4. Add the salt, coat the chicken with sauce and allow to stand for 1 hour or longer to marinade then reboil and simmer until tender. Serve with plain rice.