Poultry

SHAHJANI MURGHI

1 inch ginger

8 cloves garlic

6 tbsp blanched almonds

7 tbsp vegetable oil

1 inch stick cinnamon

2 bay leaves

5 cloves

10 pods cardamom

2 medium onions, sliced

2 tsps ground cumin seeds

1/2 tsp cayenne pepper

7 tbsp yogurt

1 small carton whipped cream

1/4 tsp garam masala

2 1/2 lbs. boneless chicken

2 1/2 tsps salt cilantro leaves for garnishing

• Grind the ginger, garlic, almonds with water.

• Heat oil in a on-stick pan and fry the chicken until it turns golden brown. Keep it aside and drain

oil.

• Heat some oil and add the cardamom, bay leaves and cloves. Fry until bay leaves turn brown.

• Put in the onions and stir fry until they turn clear.

• Pour the paste from the blender and fry for a couple of minutes until the oil separates.

• Add 1 tbsp of yogurt and fry for 30 seconds. Keep adding tbsps of yogurt and fry until you get a

consistent mixture.

• Put the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes.

• Add garam masala and cilantro and cook for another 10 minutes.

PITTSBURGH CHICKEN CURRY

2.5 lbs. chicken skinned

1 tsp ginger powder

1/2 tsp cayenne pepper

2 tsps salt

1/2 tsp freshly ground pepper

2 medium onions- finely chopped

4 tbsps vegetable oil

1 can (14 oz.) chick peas, drained

4 cloves garlic

1/2 inch piece of fresh ginger

1/2 tsp mustard seeds

1 tsp cumin seeds

2 pods cardamom

1 tsp fennel seeds (use anise for a stronger flavor)

1 tbsp dried methi fenugreek(optional)

1 tsp garam masala Fresh cilantro for garnish (stemmed and chopped)

• Put the chicken in a baking dish and sprinkle with half the salt and pepper. Add the cayenne and

ginger powder. Mix well.

• Put the baking dish in an oven for about 15 minutes at 250 degrees while you do the rest. Alternately,

if you are doing this in advance, you can cover the chicken and leave it in the fridge for

4-6 hours.

• Make a paste of ginger and garlic in a food processor using 1/4 cup water. If no food processor

is available, grate the ginger and garlic.

• Heat oil in a large heavy pan on a high setting. When oil is hot, add mustard seeds. When the

mustard seeds begin to pop, add cloves, cardamom, and cumin seeds and fennel seeds. Fry for

about a minute.

• Add the onion and stir until onion beings to turn (2-3 minutes). Lower heat to medium.

• Add the ginger garlic paste and fry for another 3-4 minutes, without letting the onions get crisp.

• Transfer the spices to a large pot and add the chicken. Add the fenugreek and stir to mix the

chicken with the spices.

• Reduce heat to low and cover. Cook for 15 minute stirring every 5 minutes.

• Add the chick-peas. Cover and cook for another 5-7 minutes or until the chicken is tender.

• Add the garam masala, the remaining salt and pepper and stir a couple of times.

• Garnish with fresh cilantro and serve.

TRADITIONAL CHICKEN CURRY

3 lbs chicken pieces, skinned

4 cloves garlic, minced

2 inch piece ginger, minced

3 large onions, minced

4 large tomatoes, minced

8 oz. yogurt

4 tbsp cooking oil

1/2 tsp turmeric

1/4 tsp cayenne pepper

1 tsp garam masala

2 tsp coriander powder

1 cup water

1 tsp salt cilantro leaves for garnish

• Mix the yogurt, salt, and cayenne with the chicken and set aside for at least an hour, preferably

overnight in the fridge.

• Heat the oil in a deep pan and add the ginger and garlic. Fry until golden brown. Add onions.

Fry for a couple more minutes and add tomatoes.

• Add turmeric, cayenne, and coriander powder. Stir for a minute.

• Add chicken and simmer on low heat for 15-20 minutes. Add water and bring to boil.

• Sprinkle with garam masala and garnish with cilantro leaves.

CHICKEN SAGWALA

3 lbs. chicken pieces skinned

5 cloves garlic, minced

2 large onions, minced

2 large tomatoes, crushed

1 inch piece ginger, minced

4 tbsp milk

4 bunches spinach, washed & chopped

2 tbsp butter

1/2 tsp cayenne pepper

1 tsp coriander powder

1/2 tsp tumeric

2 big cardamom pods

2 cloves

7 tbsp oil

1 tsp garam masala

1/2 tsp salt

• Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until lightly browned and set aside.

• Put the spinach in a deep pan, add 1/4 cup water. Bring to boil and remove from heat. When

cool, grind in blender and set aside.

• Heat the remaining oil and add ginger, garlic and onions until lightly brown. Add tomatoes, salt,

cayenne, coriander powder, tumeric, cloves, and cardamom. Sprinkle with one tbsp water. Cook

for 10 minutes on low heat.

• Add chicken and milk. Simmer until the chicken is tender. Add spinach and garam masala.

Cook until spinach starts sticking to pan.

• Remove from heat. Add butter and cover until ready to serve.

BURMESE CHICKEN CURRY

1/2 cup vegetable oil

1/2 tsp tumeric

3 large onions, chopped finely

4 cloves garlic, minced

2 tbsp ginger finely minced

1 tsp cayenne pepper

2 tsp ground cumin

1 tsp ground coriander

3 tsp garam masala

4 whole chicken breasts and 3 whole chicken legs

1 cinnamon stick

1 bayleaf

8 cups chicken broth

2/3 cup chick pea flour or dried yellow split peas

2 cups coconut milk

1 tbsp fish sauce salt to taste

2 lbs fresh chinese egg noodles

CONDIMENTS

Peel and slice 12 garlic cloves crosswise.Fry them in 4 tbsp oil until they are golden. Remove and cool.

3 hard cooked eggs quartered

2 red onions slivered lengthwise

3 green onions thinly sliced

2 limes or lemons cut into wedges

1 bunch fresh coriander sprigs,trimmed.

2 tbsp crushed dried Asian Chili peppers sauteed in 1 tbsp vegetable oil.

• Heat the vegetable oil in an 8 to 12 quart pan or dutch oven. Stir in the tumeric and cook it for

one minute.

• Add the onions and cook on medium heat stirring occasionally, until the onions are limp but not

browned, about 20 minutes.

• Add the garlic, ginger, cayenne, cumin, coriander and garam masala.

• Cook and stir the mixture about 1 minute. Add the chicken pieces and stir to coat them with the

onions and spices. Add the cinnamon, bay leaf, and chicken broth, and simmer for 25 minutes.

• Mix the chick pea flour with 1 1/3 cups water, or grind the lentils to a flour in a blender or mortar

and mix 3/4 cup of the resulting flour with 1 1/3 cups water. Stir the mixture into the soup

• Add the coconut milk, cover and simmer for an additional 30 minutes.

• Thaw egg noodles if frozen. Put noodles in a large pot of boiling water and boil for 6-7 minutes.

Drain noodles and stir in a couple of tsp of vegetable oil to keep them from sticking together and

set aside.

• Remove the pan from the heat and carefully lift out the chicken pieces. Remove the meat from

the bones and return it to the sauce.

• Add fish sauce and salt to taste.

• Serve the noodles of a platter and the curry and condiments separately. Diners first serve themselves

to noodles, then the curry, then to the condiments they like.

MAKHNI MURGHI

2 lbs chicken skinned (or 1.5 lbs

boneless chicken)

1 cup plain

1 inch piece of ginger

8 cloves garlic

2 tbsp lime juice

4 inch stick of cinnamon

8 cloves

8 cardamoms

10 black peppercorns

1 tbsp oil

2.25 pounds tomatoes

1 tsp dried fenugreek leaves (optional)

1 tbsp white pepper (essential)

1 ounce cream (optional but recommended)

1/2 lb butter Fresh coriander for garnishing

• Clean the chicken and remove the skin.

• Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns

and the oil. Marinate the chicken in this for 6 hours, in a fridge.

• Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside.

• Cut tomatoes, put them in a pan (no water) and boil. When the quantity has dropped by half,

strain through a fine sieve. What comes out of the sieve is the tomato sauce.

• Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper,

salt, fenugreek leaves and cream. Cook for 2-3 minutes.

• Mix the chicken pieces into this sauce. Cover and cook on a low flame until the chicken is done.

• Garnish with fresh coriander and serve with rice.

PROFESSOR CALCULINE’S DILL CHICKEN

1 zucchini cut into thin slices

2 - 3 tbsp of finely chopped fresh dill.

2 lbs chicken boned and cut into 1/2Ó strips

3 cloves of garlic crushed

2 tbsp vinegar

2 bay leaves

1 onion thinly sliced

3 tbsp peanut oil

2 cups chicken stock

4 tbsp crunchy peanut butter black pepper & tobasco sauce to taste.

• Combine the garlic and vinegar and rub the mixture into the chicken.

• Saute the onions in the peanut oil for 2 minutes. Add zucchini and saute for 3 minutes. Add chicken and stir for 3-4 minutes until all the pieces have been lightly browned.

• Add bay leaves, dill and chicken stock. Cook about 10 min or until the chicken is tender.

• Stir a little of the hot broth into the peanut butter and gradually add the peanut butter to the chicken.

• Cook gently, stirring occasionally, about 8 min longer or until chicken is completely tender and gravy slightly thickened.

• Season to taste with pepper and tobasco.

KHORESHT E FESENJAN

2 large onions, chopped or sliced

5 tbsp butter

1 large fryer chicken or 5 whole chicken breasts

2 cups chicken broth

1 cup water

4-5 tbsp pomegranate syrup (or cranberry juice concentrate)

2 1/2 cups finely ground walnuts

2-3 tbsp sugar

2-3 tsp salt

1/2 tsp saffron (or turmeric)

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp black pepper

2 tbsp lemon juice

• Saute the onions in 2 tbsp of the butter until golden brown. Remove from the pan. Add 3 more

tbsp of butter and saute the chicken pieces until light brown. Add the bouillon and sauteed

onions. cover and simmer gently for 30 minutes. Bone the chicken.

• Prepare the sauce by stirring the water into the ground walnuts. Stir in the pomegranate syrup

and sugar, and simmer gently over a low heat for 10-15 minutes.

• Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the

seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings

by adding a little sugar if too sour, or more pomegranate syrup if too sweet.

• The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty

of thick sauce. Serve with rice.

TANDOORI MURGHI

MARINADE

1/2 pint yogurt

1/4 cup white vinegar

1 tsp ground cumin

1 tsp red chili powder

1 tsp garam masala

1 tsp salt

1 tsp freshly ground black pepper

3 tbsp red food coloring

1/4 cup heavy cream

2 garlic cloves, crushed

1 inch of ginger, minced

1/4 cup oil

3 lbs chicken breasts, thighs and drum sticks

1 lemon, sliced finely for garnish

• Mix the marinade into a large pan or very large bowl, deep enough to hold all the chicken.

• Make three deep gashes on each breast, one long gash down the length of each leg, and three

deep gashes on each thigh. breast, one long gash down the length of each leg, and three deep

gashes on each thigh.

• Coat the chicken in the marinade and let sit overnight in a fridge (at least 6 hrs).

• Remove chicken from marinade and let the marinade dry if possible.

• Heat coals until very hot. Brush grill with oil and grill chicken on one side until it starts to char

(about 15 minutes). Turn and grill the second side for about 10 minutes.

• Serve on a bed of lettuce, garnished with lemon slices.

DORO WAT

berbere

1 tsp ground ginger

3 tbsp cayenne pepper

1/4 tsp ground cloves

1/2 tsp cinnamon

3 lb chicken pieces

1/3 cup butter

1 large clove garlic, minced

1 tsp berbere (see recipe below)

3 oz. tomato paste

1/2 tsp black pepper

1/3 cup peanut butter

1/2 cup chicken stock

2 onions, chopped

1 hard boiled egg/person

• Mix the first four ingredients for the berbere seasoning.

• Remove skin from chicken, and score chicken meat so that sauce can penetrate meat.

• Melt butter in large pot. Saute the onions and garlic for 5 minutes.

• Add berbere, and then the tomato paste. Simmer 15 minutes.

• Stir in the chicken one piece at a time, stirring so the chicken gets well coated. Simmer about 20

minutes.

• Take out some liquid, stir the peanut butter into the liquid, and then return all to the pot.

• Stir. Lightly score the eggs, and gently place in the pot. Cover and continue cooking until

chicken is done.

THAI CHICKEN WITH FRESH BASIL

1/2 lb. boneless chicken breast, sliced

into 1 inch strips

2 tbsp oil

3 cloves garlic, chopped

3 kafir lime leaves, cut in thin strips

1/2 cup mushrooms

1 cup bamboo shoots

3 tbsp oyster sauce

2 to 4 red chile peppers, seeded and

chopped (optional)

15 basil leaves

2 cups chopped cabbage

• In a wok heat oil, garlic, and kafir lime leaves on high heat, until oil bubbles. Add chicken,

mushrooms, bamboo shoots, oyster sauce, and red chile peppers.

• Stir fry for 5 minutes or until chicken is cooked.

• Mix in basil and serve on a bed of chopped cabbage.

FIREBALL CHICKEN

1 lb boneless chicken breast, sliced

into shreds (1/4-inch thick, 2-inch

long)

1 1/2 cup shredded bamboo shoots

(matchstick-like pieces; available

canned.)

1 carrot, peeled, and cut into thin

match-stick-size pieces

3 tbsps grated ginger

1 tsp (or more) crushed red chile peppers

2 tsps dark sesame oil

1 cup peanut oil

Thickener:

1 tbsp cornstarch mixed with 5 tbsps

water

Marinade:

1 egg white, slightly beaten

1 tbsp dry sherry

1 tbsp cornstarch

Sauce:

3 tbsps chili paste with garlic (or

add 1 tsp minced garlic to sambal

olek)

2 tsps brown sugar

1/3 cup chicken broth or stock

2 tbsps soy sauce

• Combine marinade ingredients; add chicken and set aside. Mix sauce ingredients and set aside

in a cup or small bowl.

• Prepare bamboo shoots, carrot, gingerroot, and crushed chile pepper; place vegetables in a bowl.

Mix thickener and have on hand; also have sesame oil on hand.

• Heat peanut oil in wok until smoking hot. With a long, large cooking chopstick add the chicken

to the hot oil and begin stirring it immediately to try to keep it from sticking together. Keep at it

until chicken pieces are separate and have turned light brown (about 1 minute). If chicken

doesn’t brown, that’s OK. Just make sure it is white on the outside; it needn’t be cooked all the

way through. Remove chicken from oil and set aside.

• Leave just 3 tbsps oil in the wok. Reheat and, once oil begins to smoke, add the vegetables

(bamboo shoots, carrots, gingerroot, and crushed red chile peppers). Stir-fry for 1 minute then

add sauce mixture. Continue stir-frying for another minute.

• Return chicken to the wok and cook for 1 minute. Add just enough of the thickening mixture to

barely thicken the dish. Add the sesame oil, toss, and serve.

EVIL JUNGLE PRINCE WITH CHICKEN

1/2 lb boneless chicken breast

2 to 6 small red chile peppers

1/2 stalk fresh lemon grass

2 kafir lime leaves

2 tbsp oil

1/2 cup coconut milk

1/2 tsp salt

1 to 4 tbsp fish sauce (optional)

10 to 15 basil leaves

1 cup chopped cabbage

• Thinly cut chicken into 2-inch strips. If using vegetables, cut into thin strips.

• Grind together red chili peppers, lemon grass, and kafir lime leaves in a food processor or pound

in a mortar.

• Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook

for 2 minutes.

• Add chicken (or vegetables) and cook for 5 minutes or until cooked.

• Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of

chopped cabbage.

THAI CHICKEN CURRY

2 tbsp corn oil

2 tsp Thai red curry paste

12 oz. boned chicken cut in 1/4 in.strips

2 tbsp sugar

2 tbsp soy sauce

1/4 tsp salt

1/4 tsp minced garlic

1 cup broccoli flowerets, blanched 1 min. and drained

1/4 cup salted peanuts Bechamel Sauce

2 tbsp butter

2 tbsp all-purpose flour

1/4 tsp salt dash white pepper (black pepper is fine too)

1 cup milk

• To make sauce melt butter in saucepan over low heat. Blend in flour, salt, pepper. Add milk all at

once. Cook and stir over medium-high heat until mixture thickens and bubbles. Cook 1 minute

more.

• Heat oil in large skillet or wok over low heat. Add curry paste and cook for 1 minute, stirring to

combine oil and curry.

• Turn heat to medium-high and add chicken, sugar, soy sauce, salt, and garlic. Stir-fry until

chicken is done. Stir in Bechamel sauce.

• Add broccoli and peanuts and cook just until heated through.

KEN’S ROAST CORNISH HENS

1 frozen cornish hen per person

cooked basmati rice

oranges

butter

garlic

onion

rosemary

paprika

flour

• Thaw the hens in your fridge for about 24 hours. Preheat oven to 350.

• Remove giblets. Wash hens thoroughly and season with salt.

• Drench with fresh orange juice, inside and out pack cavity with rice, small amount of orange

pulp, and 1/4 chopped onion and tie legs w/string

• Poke 6 holes in skin and insert slivers of garlic rub butter on the skin, then dust with flour and

rosemary. Sprinkle top with paprika.

• Bake for approx 1.5 hours, basting frequently. Hens are done when juice runs clear from thigh.

• Remove rice and serve with each bird. Use pan juice for gravy.

MUKLOOBA

1 large eggplant

1 head cauliflower

3 zucchini

1 medium chicken (or 2lbs of scallops)

cooking oil for frying

3 cups white rice

6 cups chicken stock

3 tbsp olive oil

1 tsp garam masala

salt and pepper to taste

Sauce

1/2 lb. dry black beans

2 cups milk or cream

1 tbsp butter

2 cloves garlic, chopped fine

juice of one lemon

• Rinse and pick over beans. Place them in a bowl and cover with cold water an inch or two above

the level of the beans and let stand 8 hours or overnight.

• Discard soaking water and put beans in a saucepan and cover with fresh water, 1 1/2 inches

above the level of the beans. Bring to boil and simmer until the beans are soft- upto an hour and

a half. Drain the beans, reserving the liquid.

• Blend beans with enough cooking water to make a thin paste. Put through a fine sieve.

• Put the butter in a saucepan and saute garlic. Add two cups of milk (or cream) and a cup of the

bean paste. Stir slowly and let thicken. Add lemon juice and pinch of salt and pepper.

• While the beans are cooking, put chicken broth in a saucepan, season with salt and pepper to

taste. Bring to boil. Add rice and simmer, covered for about 15 minutes. Remove from heat and

let stand for 5 minutes. Heat olive oil in a skillet until it smokes and pour over rice. Stir lightly.

• Meanwhile, peel and cut eggplant into half inch slices. Cut cauliflower into bite sized pieces.

Slice zucchini into rounds and cut chicken into serving size pieces. Substitute scallops if preferred.

• Fry vegetables lightly in oil, and fry the chicken until almost done. If using scallops fry them

lightly.

• Layer the bottom of a large baking pan with the chicken, skin side down (or the scallops) and

sprinkle with the garam masala.

• Layer on the eggplant next, then zucchini, then cauliflower. Spread the rice over it all, filling the

cracks lightly and filling the pan to the top. cover with foil and bake at 250 degrees F for 45 to

50 minutes.

• Remove foil. Put the serving dish over the pan. Holding the dish and the pan lightly together,

carefully flip the two so the dish is not on the bottom. You may have to remove and reserve some

liquid from the pan with a baster to accomplish this.

• The bean sauce may be served as an accompaniment or poured around the edge of the muklooba

on the serving dish.

CHICKEN HICKORY CORNER

sauce

1 can (10 3/4 oz.) CampbellÕs Chicken

Broth

arrow root to thicken

2 medium onions

1/2 lb. boneless chicken cut into 1Ó

long pieces

1/3 cup ground cashews

1/2 tsp turmeric

1 tbsp garam masala

cinnamon to taste

4 cardamom pods broken

2 tbsp dried fenugreek

1 red hot chili pepper

1 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp brandy pepper

• In a skillet, with a covering of olive oil, brown the onions and then add the chicken and stir fry

for a couple of minutes on medium heat.

• When the chicken starts to get brown, add the spices and the cashews, and stir a couple of times.

• Add the sauce and cook down, usually about 5 minutes.

SHAKOOTI

2 tbsp whole coriander seeds

2 tsp whole cumin seeds

1 tsp whole black mustard seeds

1 inch of cinnamon broken into 3-4

pieces

4 whole cloves

1/4 tsp whole black peppercorns

1/6 of a whole nutmeg

1 whole, dried hot chili

2 cups grated coconut

6-8 cloves garlic, peeled

1 inch cube of fresh ginger, peeled

and coarsely shopped

1 1/2 cups water

4 tbsp vegetable oil

2 medium onions, diced

1 1/2 tsp salt

2 1/4 lb chicken parts, skinned

• Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg

and red chili in a small frying pan. Place over a medium flame and stir frequently until the

spices are fragrant.

• Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Take the spices

out an put them in a bowl.

• Put the coconut into the same frying pan and repeat the procedure above, stirring frequently.

When the coconut begins to develop brown flecks, remove from flame and add to the spices in

the bowl.

• Put the garlic, ginger, and green chili into the container of an electric blender, along with 4 tbsp

of water. Blend until you have a paste.

• Heat the oil in a 10-12 inch frying pan over a medium flame. When hot, put in the chicken

pieces, salt as well as the spice coconut mixture in the bowl.

• Stir and fry the chicken until it loses its pinkness and starts to turn slightly brown, about 3-4

minutes.

• Add the remaining water and bring to simmer. Cover tightly and cook on low until the chicken

is tender, about 20-25 minutes. Stir occasionally turning the pieces over.