Chicken Tetrazzini For A Crowd Recipe
Ingredients
1. Spaghetti, broken into pieces (1pound)
2. shredded boiled chiken breasts meat (5c)
3. reserved chicken broth (2c)
4. sliced pimento peppers, drained (1jar about 4 ounces)
5. sautéed mushrooms (1pound)
6. shredded cheddar cheese (12 ounces)
7. condensed cream of mushrooms soup (3cans)
Method of preparation:-
1. First heat the oven to 350 degrees F. Cook Spaghetti in a large pot of salted water for about 8 to 10 minutes until it gets soft. Then drain it and keep it aside.
2. Take a large saucepan, place it over low heat and then heat mushroom soup in it and then add some shredded cheese in it. Add cooked spaghetti, cooked and shredded chicken, pimento peppers and mushrooms in it and mix them well. Now add the enough of the reserved broth in it.
3. Take a baking dish of 9*13 inches and pour the mixture into the dish. Then dust the reserved shredded cheese on the top. Place the dish in oven and bake it for about 25 to 30 minutes until the mixture gets bubbly.
Number of servings – 20
Chicken Meatballs Tagliatelle Recipe
Ingredients
1. Tagliatelle pasta (350gms or 12 oz)
2. few fresh basil leaves (2)
3. tomato puree (2tbsp or 30ml)
4. chopped tomatoes (1can about 400gms)
5. crushed garlic (1clove)
6. olive oil (1tbsp)
7. flour (2tbsp about 30ml)
8. egg (1med.)
9. Worcestershire sauce (2tsp about 2ml)
10. dried mixed herbs (2tsp about 10ml)
11. finely chopped onion (1)
12. fresh white breadcrumbs (50gms about 2oz)
13. mince chicken (400gms)
14. sugar (1tsp)
Method of preparation:-
1. Take a food processor, put mixed herb, half of onion, breadcrumbs and mince chicken, egg and Worcestershire sauce in it. Blend this mixture until it gets smooth.
2. Take a large bowl, alternately place the ingredients in it and mix them properly. Add salt and black pepper in it. Now make 24 meatballs of this mixture and then coat them with flour.
3. Take a large frying pan, heat oil in it and then fry meatballs in it over high heat until they turn brown. Take out meatballs from oil and keep them aside.
4. Take a pan, add left over onion and garlic in it and fry them for about 5 minutes and then add basil leaves, tomatoes, sugar, puree and 150ml of water in it. Keep this mixture to boil, turn down the heat and place the meatballs to the pan.
5. Keep this mixture to simmer for about 20 to 25 minutes until the sauce gets thickened. Meanwhile cook the pasta in salted boiling water in a pan until it gets soft. Drain the pasta properly and place it in 4 serving bowls. Place meatballs over it and top with sauce. Now it is ready to serve.
Chicken Pasta With Cabbage And Bacon Recipe
Ingredients
1. Penne pasta (250gms or 9oz)
2. chicken breasts with skin (4)
3. savoy cabbage shredded (1/2)
4. streaky bacon sliced (150gms)
5. tarragon (3springs)
6. thickly sliced onion (10springs)
7. olive oil (4tbsp)
Method of preparation:-
1. First heat the oven to gas 7/220 degrees C/425 degrees F. Take chicken, season it and then sprinkle half of the oil over chicken. Keep it to roast for about 15 minutes with skin side up.
2. Meanwhile cook pasta in a pot with the instructions on pasta package. Fry bacon slices in the left over oil until the pieces get crispy. Then add spring onions and cabbage in it and fry them for about 2 minutes more.
3. Now drain the cooked pasta from pot and mix it with vegetable, tarragon, bacon and chicken juices. Top it with chicken and then serve it.
Number of servings – 4
Chicken And Vegetable Pasta Recipe
Ingredients
1. Chicken fillets skinless, cut into chunks (4)
2. dry pasta (175gms or 6oz)
3. courgette, cut into chunks (1)
4. oil (1tbsp)
5. red, green and yellow pepper, seeded and cubed (1)
6. salt and black pepper
7. red onion quartered (1)
8. tomatoes halved (2firm)
Method of preparation:-
1. Take a roasting pan, put the vegetables and all ingredients in it except oil, chicken, pasta salt and pepper. Sprinkle oil over it. Add salt and pepper according to taste in it and place the pan under hot grill and then grill it for about 5 to 10 minutes by stirring irregularly under the vegetables get soften.
2. Take a large frying pan, coat it with oil and then add chicken pieces in it. Cook the chicken pieces for about 4 to 5 minutes over high heat by turning the sides of chicken pieces regularly until they get golden brown in color.
3. Meanwhile take a large pan of boiling water and cook pasta in it according to instructions on pasta package. Drain it and place it in serving bowl. Then add the softened vegetables and chicken to the cooked pasta and mix it well. Decorate it with herb and serve it.
Number of servings – 4
Mughlai Whole Chicken In Gravy Recipe
Ingredients
1. Chicken (800 grams whole)
2. turmeric (1 tsp)
3. red chili powder (1 tsp)
4. ginger (1 tbsp)
5. cloves (4)
6. peeled ground cardamom (4)
7. well beaten yogurt (1 cup)
8. hot spicy mix or garam masala (1 tsp)
9. green chilies made into paste (2)
10. garlic paste (1 tbsp)
11. broken cinnamon (1 piece)
12. black peppercorns (8)
13. oil (2 tbsp)
14. water (1 cup)
15. tomato puree (1 cup)
16. finely sliced onion (2 large)
17. coriander seeds (2 tsp)
18. cumin seeds (1 tsp)
19. almonds (10)
20. fresh cream (optional for garnish)
21. finely chopped coriander leaves (for garnish)
22. salt to taste
Method of preparation:-
1. Take chicken, makes cut on the chicken. Take a bowl, add half of the ginger-garlic paste and red chili powder. Then add yogurt, turmeric powder, salt and garam masala powder in it. Mix it well. Rub this mixture into the chicken pieces and keep them to marinate for about 1 to 2 hours in the refrigerator.
2. Take a pan, roast almonds, cardamom, cinnamon, peppercorns, cloves, coriander seeds and cumin seeds in it until they get fragrant. Then fry the sliced onions in it until they get brown. Keep this mixture to cool and then grind roasted spices, browned onions and the rest of ginger garlic paste with water.
3. Take a heavy bottomed pan, heat half of the oil in it and add chicken in it. Fry the chicken on medium heat until the chicken turns lightly brown in color. Take out the chicken from the pan and keep it aside.
4. Add the rest of the oil in the pan, heat it and fry the paste for about 2 minutes on medium heat. Now add the chicken, green chili paste, marinade, tomato puree and water in it. Mix salt in it and then cook it for about 25 minutes on low heat until the chicken gets cooked. When it gets ready then decorate it with fresh cream and chopped coriander leaves.
Number of servings – 4
Chicken Curry Salad Recipe
Ingredients
1. Skinless chicken breasts, cut into 1 inch cubes (1 1/2lbs)
2. olive oil (2tbsp)
3. sliced green onions (2)
4. chopped fresh cilantro (1/2c)
5. apple, peeled, cored and diced (1 tart or sweet)
6. raisins (1c)
7. yellow curry powder (2 heaping tbsp)
8. salt (as per taste)
9. mayonnaise (1tbsp optional)
10. chopped yellow onion (1)
Method of preparation:-
1. Take a thick bottomed saucepan, place it over medium heat. Heat olive oil in it. Add chicken pieces in it and cook them for about 5 minutes until the chicken pieces get cooked properly. Mix salt in the chicken and then take out the pieces from the pan and keep them aside in a bowl.
2. Add yellow onion in it and cook it for few minutes. Then add yellow curry powder in it and cook it for few minutes by stirring regularly. If the curry gets stick to the bottom of the pan then add a bit of more olive oil in it. Now add raisins in it and cook in for a minute by stirring. Now add the onion and raisin mixture to the cooked chicken pieces and mix it properly to coat the chicken pieces with curry. Keep it in the refrigerator to cool.
3. Now you can make the salad. When the salad gets ready, mix chicken pieces in salad and mix cilantro, green onions, mayonnaise and apple in it and then serve it.
Number of servings – 4
Golden Chicken Curry Recipe
Ingredients
1. Boneless and skinless chicken breasts, cut in half (2)
2. all purpose flour (1 tbsp)
3. cayenne ( ¼ or ½ tsp)
4. turmeric (1 tsp)
5. ground cumin (2 tsp)
6. curry powder (2 tbsp)
7. boneless and skinless chicken thighs (3 to 4)
8. coconut milk (1 cup)
9. chicken stock (3/4 cup)
10. stemmed and minced Serrano or jalapeno chilies (2)
11. clarified butter (3 tbsp)
12. minced garlic cloves (4)
13. diced, yellow onion (1 large)
14. kosher salt (as per taste)
15. ground cardamom (a pinch)
Method of preparation:-
1. Take a small bowl, mix cardamom, cayenne, turmeric, cumin and curry powder in it. Mix all these spices properly.
2. Take a plastic or brown paper bag, put half of this mixture and flour in it. Blend this mixture by shaking it. Take chicken and cut it into small pieces and then add the pieces to the bag of spices. Shake the bag to coat the chicken properly.
3. Take a shallow bowl, place the chicken in it and keep the bowl in the refrigerator for about 1 to 3 hours.
4. Now take a large heavy frying pan, place it over medium heat. Heat the clarified butter in it and add yellow onion in it and cook them for about 15 minutes until they get soft. Then add chilies and garlic in it and cook them for about 2 minutes.
5. Mix the rest of spice mixture in it and then add chicken in it. Now increase the heat to medium-high and cook the chicken by stirring irregularly. Turn down the heat to low, add chicken stock in it, cover the pan and keep it to simmer for about 20 minutes until the chicken gets cooked. Add coconut milk and mix salt in it. Take off the pan from heat and then serve it at once.
Number of servings – 4 to 6