How to Make Chicken Tikka Masala

Pakistani Chicken Tikka Masala

It has become very popular in Pakistan and other countries.

Ingredients

• 3 chicken breasts
• 4 tablespoons of olive or groundnut oil
• 5 cardamom pods
• a 5 centimeter cinnamon stick
• 1 1/2 onions
• 2 teaspoons of fresh ginger (minced)
• 2 teaspoons of garlic (minced)
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1/4 teaspoon of turmeric powder
• 1 tablespoon of paprika
• 1/2 to 1 teaspoon of cayenne powder
• 1 teaspoon of garam masala powder
• 1 large tomato
• 1 teaspoon of tomato purée
• 5 fl oz. of water
• Salt (to taste)
• Yogurt or a tin of coconut milk (if desired)
• Fresh coriander (for garnishing)

Steps

1.         Prepare to make two piles, one for finely chopped tomatoes, the other for finely chopped onions. Set both piles aside until further use. Take the chicken breasts and cut them into cubes. Sprinkle a little salt onto the chicken pieces and create a pile on the side.


2.      Grab a bowl and mix all of the spice powders together. Add the garlic, ginger, garam masala, and paprika into the bowl and mix.

3.        Pour oil into a skillet pan. Turn the heat to medium. When the oil sizzles or gets hot, add the cinnamon stick and cardamom pods. Remove the items from the pan after a few seconds; the ingredients give the oil a flavor.


 4.       Put the onions into the pan and cook them until they're brown.
 

5.       Stir in the masala paste and then add the rest of the ingredients.

6.      Pour in the tomato purée and tomato pieces and stir those in for about a minute until it's thoroughly mixed.


7.      Pour the water into the pan and lower the heat to a simmer. Keep stirring the mixture.
 

 8.       Test and taste the sauce. Sprinkle and season the mixture with salt if needed.
 

 9.      Take the pile of cubed chicken and add it to the mixture. Keep the heat on simmer for about 10 to 12 minutes. Stir occasionally until the chicken is fully cooked and tender.


10.      Serve the chicken tikka masala onto a dish with some coriander leaves for decoration.
 

How to Make Chicken Karahi

Pakistan Chicken Karahi

Chicken Karahi is a spicy blend of spices and chicken from the Pakistan. Here's how to make it!

Ingredients

• One whole chicken cut in 16 pieces
• 4-6 tomatoes whole or preferably cut
• 6 teaspoons ginger root
• 1 Tablespoon garlic
• 1 packet Shan Chicken Karahi Mix
• 1 cup vegetable oil
• 3-4 green chillies
• Naan or Pita bread (for serving)

Steps

1.           Add one whole chicken cut into 16 pieces to a pot. Add Shan Karahi Spice mix which has mostly black pepper.

2.        Stir constantly in high heat. Add 6 teaspoons of ginger paste and one Tablespoon of garlic. Fry for 5-10 minutes.

3.        Combine one cup of vegetable oil, 6 tomatoes and 3-4 chillies in a separate frying pan. Fry them until oil separates from the tomatoes.

4.       Add the contents from the frying pan to the chicken.

5.        Cook for 5-10 minutes.

How to make Samosas

Pakistani Samosas

A samosa is a common snack in South Asia, in countries such as India, Pakistan and Nepal as well as Bangladesh. It generally consists of a fried triangular- or tetrahedron-shaped pastry shell with a savory (khusbo dar pati) potato, onion, fresh coriander (dhanya), Paneer and pea (matar) stuffing, but other stuffings like minced meat and fish are often used but not traditional. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably although it is mostly triangular. It can be spicy and is often eaten with chutney, such as mint, coriander (dhanya) or tamarind (imli). It is often savored with tea or coffee. It can also be prepared as a sweet form, rather than as a savory one. In Pakistan samosas come in various sizes and with various stuffings, and are often accompanied by various kinds of chutneys, such as mango chutney and mint (podina) chutney.

Ingredients

For the Filling

• 1 cup of boiled potato, cubed
• 1/2 a cup of green peas, boiled
• 1 teaspoon of cumin seeds (jeera)
• 2 teaspoons of ginger-green chili paste
• 2 teaspoons of amchur (raw mango powder)
• 1 teaspoon of coriander-cumin seed (dhana-jeera) powder
• 1/2 a teaspoon of garam masala
• 2 tablespoons of oil
• salt to taste

For the chapatti

• 2 cups of all purpose flour
• salt to taste
• 2 teaspoons of ghee
• 1 1/2 cups of water

Steps

Making the filling

1.       Heat oil in a pan and add the cumin seeds (zeera).

2.      Add paste. When they crackle (karkarana), add the ginger-green chili paste.

3.      Sauté (halka bhuna hua) for one minute and add the potato, green peas (matar), amchur, coriander-cumin seed powder, garam masala and salt.

4.      Mix well and mash lightly.

5.      Remove from the fire, cool, divide into 12 equal portions and keep aside.

Making the Chapatti

1.      In a bowl, sieve the flour and salt together.

2.      Add the ghee and mix with fingers.

3.      Knead into a soft dough using water.

4.      Divide the dough into eight equal portions.

5.      Roll in each round into 150 mm. (6") diameter chapattis. (A Chapatti is a thin flat circular bread or dough in this instance.)

Instructions

1.      Divide each chapatti into two halves.

2.      Make a cone from each part and stuff with samosa filling.

3.      Seal the edges carefully using a little water. (You can also make paste using flour and water for easier sealing).

4.      Repeat with the remaining chapattis and filling.

5.      Deep fry in hot oil till golden brown in color.

6.      Serve hot with green chutney. Hot crispy samosas are ready to eat with chutney or ketchup.

 

How to make perfect tea

Pakistani Tea

Pakistani tea is very similar to chai. It's light, creamy flavor can brighten up your mornings.

Ingredients

• Tea bag
• Sugar
• Milk
• Water

Steps

1.    First pour water in the sauce pan(fill the pan halfway)

2.    Then put in a tea bag.

3.    Next wait for it to get dark

4.    Later on put in enough milk in to make a brownish colour Light brown means more milk and less tea while dark brown tea means less milk and more tea

5.    After a while wait for it until it makes big bubbles.

6.    Then shut the gas (or you can allow the tea to boil a few times to concentrate it)

7.    Finally pour them into your cups.

8.    Add 1-2 teaspoons of sugar in your cup(the sweetness depends on you).

9.   Enjoy the sweetness with your friends and family!

Chinese Recipes (Chicken fried rice)

Chinese Chicken Fried Rice

Ingredients,

• 4 cups cold cooked rice
• 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
• 2 eggs (more if desired)
• 1/2 cup green peas
• 1 medium onion, diced
• 1 green onion, diced
• Seasonings (add according to taste):
• Light Soy Sauce
• Oyster sauce
• Salt
• Pepper
• Oil for stir-frying, as needed

Preparation:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once.  Cook the other half the same way.  Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice.  Add the soy sauce, salt, pepper and oyster sauce.  Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Enjoy.................

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Continental Dish (Chicken)

Chicken Continental

3 to 4 lb frying chicken cut-up
1/3 cup seasoned flour (season with poultry seasonings to suit your taste)
1/4 cup butter
1 can (10 1/2 oz)condensed cream of chicken soup
2 1/2 tbsp grated onion
1 tsp salt
dash of pepper
1 tbsp chopped parsley
1/2 tsp celery flakes
1/8 tsp thyme
1 1/3 cups water
1 1/2 cups Minute Rice

Preheat oven to 350 degrees.
Roll chicken pieces in flour and brown in butter. Remove chicken from pan. Into the pan and drippings, stir in soup, onion, salt, pepper, parsley, celery, and thyme. Stir while bringing to a boil. Spread Minute Rice into a 1 1/2-quart shallow casserole dish. Reserve 1/3 cup of the soup mixture and pour rest over the rice. Stir to moisten all the rice. Top rice with chicken pieces and pour reserved soup over chicken. Bake, covered, for 30-40 minutes until chicken is done.

Enjoy............


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