Chicken Nuggets, Is A nice Recipe

Chicken peices___ half kg(cut into cubes)
Bread crumb___ 250 grams
Plain flour___ half cup
white pepper(crushed)___ 1 table spoon
Corn flour___ 2 table spoon
Oil___ as required
Chicken cube mixed plain flour___ 1 table spoon
Eggs___ 2 nos
Salt___ as equired

Add all the above mentioned ingredients into the chicken except bread crumb.
Mix well and leave for half an hour. Heat the oil into a deep frying pan, when
the oil is heated spread the bread crumb on the chicken and deep fry it, keep on stirring
When it becomes golden spread it on the newspaper and sprinkle a pinch of bason or gram flour on it.

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Special Chicken Qurma

Chicken___ 1 kg
Yoghurt___ 250 grams
Garlic___ half tea spoon
Ginger___ 50 grams
Coriander___ 3 tea spoon
Ghee___ 250 grams
Salt___ as required
Cloves___ 8 nos
Red pepper___ 2 tea spoon
ONion___ 2 bundle
Large cardamon___ 6 nos

SPICE NO. 2:
Ginger___ 2 inch piece
Rose water___ few drops
Small cradamon___ 10 to 12
Clove\'s head___ 10 to 12
Peeled large cardamon___ 2 or 3

First of all brown the onion into ghee and grind it.
Then add all the spices and chicken in it and heat them well and beat 250 grams of curd and mix in it.
Dry its water and heat it and add browned onion in it.
Now add spice no. 2 in it.
If chicken is tender and leaves spices then leave it to heat and add few drops of fragrant water or rose water in the end.
It is raedy now.

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Green Chicken Masala

Chicken___ 1 no Green chili___ 8 nos Chopped ginger___ 1 table spoon Crushed black pepper___ 1 tea spoon Green coriander____2 bundles Salt___ to taste Covered garlic ___ 6 nos Onion___ 2 bundles Oil___ 1 cup Yoghurt___ half cup Lemon___ 3 to 4 nos

Wash chicken properly with half warm water then apply salt, garlic and cook in the boiler without covering. When water dries remove it. Heat oil into a boiler. And golden brown the onion. When onion becomes golden brown then take it out and spread on a newspaper so that it will become crispy then add chopped chutney and fry them togather. Heat oil into a frying pan and slightly fry the boiled chicken and add into the chutney\'s boiler when all the pieces are fried then add lemon\'s extract and onion pieces. Leave to heat for 5 minutes. Keep the fire low. Serve it with hot rice and oily breads

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Chicken Roast, Recipe In Urdu And English

 

Chicken___ 1 and half kg
Crushed black pepper___ 1 table spoon
Ginger(chopped)___ 1 table spoon
Yoghurt___ 1 cup
Lemon___ 3 nos
Salt___ to taste
Oil___ 2 cup Mix well cleaned chicken pieces, ginger, garlic, yoghurt and salt into a boiler and boil on a low flame without adding water.
When water dries then stop the flame.
Take out the boiled chicken pieces from the boiler and place them separate.

Leave the boiler
as it is. Heat the oil into a frying pan.
When it becomes hot then add chicken pieces and fry them to golden brown and add them into boiler.
After adding the whole chicken spread chopped black pepper.
Add lemon juice and place the boiler on the pan and place on hean on a very low flame.
Delicious roast chicken is ready after 10 minutes.

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Chicken Tomato

Chicken___ 1 no
Ghee___125 grams
Ginger, garlic crushed___ 2 small spoon
Tomato____ half kg
Onion___ 250 grams
Red pepper___ 1 small spoon
Salt___ to taste

First of all clean the chicken and wash its pieces then apply garlic, ginger and salt on it and leave it.
Red the onion into a vessel after heating the oil.
Then fry chicken in it.
Add turmeric and pepper in it.
Wash the tomatos well and cut into pieces and add into chicken so that tomatoes will tender.

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Chicken white qurma, Urdu And English Recipe

Chicken___ 1 no
Water___ 1 cup
Ginger, garlic paste___ 2 table spoon
Whole black pepper___ 8 or 10 nos
Crushed white pepper___ 2 table spoon
Planta oil___ 1 cup
Salt___ to taste
Green chili___ 6 nos
Onion___ 250 grams(peeled)
Coconut___ half cup
Almond___ one cup(peeled)
Whole red chili___ 6 or 7 nos
Cinnamon___ 2 pieces
White cumin___ 1 tea spoon
Clove___ 5 or 6 nos
( Mix coconut and almond into yoghurt after grinding)

(Prepare the paste of onion, green chili, ginger and garlic with water)


Heat planta oil into vessel and make it brown after adding seasoning.
Fry on a low fire after adding onion mixture.
Remember that onion should not fry to brown.
Then add yoghurt mixture and fry for a while.
FRy after adding chicken, salt and white pepper until oil appears separately when it gives aroma add 1 cup of water and add whole red chili then heat for 15 minutes. Delicious white qurma is ready.

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Chicken Chiliz With Vegetable, Chinese Recipe

Boneless chicken___ half Kg (small pieces)
Kashmiri pepper___ 4 nos(remove the seed from the center and cut into julians)
Garlic cloves___ 6 nos (julians)
Soya sauce___ 2 table spoon
Salt___ according to requirement
Corn flour___ 1 table spoon
White pepper crushed___ 1 tea spoon
Chicken cube mixed plain flour___ 1 table spoon
Onion___ 2 cubes
Carrot___ 2 nos (rounded slices)
Sesame oil___ few drops
Oil___ 4 table spoon
White vinegar___2 table spoon
Sugar___ 1 tea spoon

First of all spread the piece of chicken at one place and with any heavy knife mash it lightly. Then add garlic cloves, one spoon of Soya sauce, one spoon of vinegar, half spoon white pepper, sugar, salt, half plain flour and leave it for half an hour. At the time of serving add 2 spoon of oil into deep pan and heat it, then add marinated chicken and high the flame and cook the chicken the chicken with stirring then dissolve corn flour into one cup of water and keep the stirring when the sauce becomes viscous turn off the flame. Add all vegetables into a bowl with Soya sauce, vinegar, plain flour and white pepper and mix it. Add them into a large frying pan and serve hot.

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Chicken Manchurian Is A Chinese And Pakistani Recipe, Read It In All Languages

Chicken boneless___ half kg cut into cubes
Ginger, garlic paste___ 1 table spoon
Onion___ 1 bundle(unripe crushed)
Sugar___ 1 table spoon
Pine apple cubes___ 1 table spoon
Soya sauce___ 1 table spoon
Tomato sauce___ half cup
White vinegar___ 2 table spoon
Chicken cubes mixed plain flour___ 1 table spoon
White pepper crushed___ 1 tea spoon
Oil___ 2 table spoon
Salt___ to taste

First of all add vinegar, soya sauce, salt, sugar and one table spoon corn flour in chicken and leave for half an hour.
Manchurian\'s hot plate is easily available at market but if you do not have then place any iron\'s tray at a very low flame
so that it ishot well.
Heat oil into a deep frying pan at a very low flame.
Add garlic and ginger and fry lightly and add onion, when it becomes light pink
then add tomato sauce, white pepper, pineapple cubes and corn flour and add plain flour with it and stirr quickly. When the sauce becomes viscous
then chicken manchurian is ready now pour this chicken manchurian on the heated tray or plate and serve it quickly.

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Chieken corn soup chinese dish

Pakistani salt___ according to requirement
Eggs___ 4 nos
Corn ___ one cup
Chicken soup___ 12 cups
Fine pieces of chicken___ half cup
Corn flour___ half cup
Ajino moto___ (Chinese salt)___ 2 small spoon

Separate the meat of one kg chicken from its chest and leg piece. (This substance can be used to prepare chilies) add water and salt in the bones and pieces and then place them on stove and heat at low flame for the preparation of soup and softening of meat.
If dried corns are obtained so soak them overnight.
And in the morning boil them and then mash them.
When the meat becomes soften and soup is prepared drain the soup and add the grinded pieces of corn.
Add pieces of meat from which soup was prepared.
Cook it for sometimes.
Add Chinese salt in it with Pakistani salt.
Mix the corn flour into the boiling water and stir with the spoon.
Due to stirring lumps are not formed.
After one or two boils add beaten eggs in it and stir this mixture after the formation of thread like network and when it becomes viscous take this out from the stove and eat hot.
With this soup present chili sauce and julians of green chili that are soaked in vinegar.
If you feel that bones and meat are less in the soup then add 3 or 4 chicken cubes after dissolving into water. Chicken cubes are available at cheap prices in the local markets.
With one cube two cups of soup can be easily prepared.

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Chinese Chicken Drumsticks, Read Recipe In All Languages

Drumsticks___ 12 nos(deep cut)
Soya sauce___ 2 table spoon
Honey___ 1 table spoon
Black pepper crushed___ half tea spoon
White pepper crushed___ 1 tea spoon
Chicken cube mixed plain flour___ 1 table spoon
White vinegar___ 2 table spoon
Salt___ as per taste
Sugar___ 1 tea spoon
Oil___ according to requirement
Eggs___ 4 nos (beat the yolk and white part separately)

First of all wash the drumsticks with hot water into the bowl and add plain flour, sugar, vinegar, honey, soya sauce, white and black pepper, salt and yolk and leave it for 1 hour.
At the time of frying beat the white part of eggs and dip the drumstick into it and then deep fry it at low temperature. When it becomes golden brown take it out and place it on the tissue paper to absorb the extra amount of oil. Sprinkle a pinch of gram flour or bason over it.

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Hot And Sour Soup , English Recipes, Garam Handi

Ingredients


Chicken soup___ 3 glass (keep one glass separate)
Small cubes of chicken___1 cup
Corn flour___2 table spoon
Cabbage (medium size)___1 cup Julian slices
Soya sauce___3 table spoon
Chicken cube mixed plain flour____ 1 table spoon
White vinegar___2 table spoon
Crushed Black pepper____half tea spoon
Salt__to taste
Bean sprouts___1 cup
Egg__ 1 no
Sesame oil___few drops
Carrots___2 nos
oil___ 3 table spoon
Chili sauce___1 tea spoon
Crushed white pepper___half tea spoon
(Add bean sprouts and onion leaves in the end)

Method


Add prepared chicken soup into a vessel with Soya sauce,
vinegar, plain flour, chili sauce, salt, sugar, white pepper
and all vegetables and cook it at low flame. When it
becomes boiled add cubes of chicken and further cook it
for 5 minutes. Add corn flour and stir it with wooden
spoon when it becomes viscous add egg in it and then add
bean sprouts and onion leaves into the soup, now serve it hot.

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Chicken Tikka By Zubaida Tariq For Pakistan Zubaida Apa

Ingredients

Chicken whole-1 (weight 1.5 kg, 16 pieces

National Tikka Masala-1 packet

Ginger Garlic paste-1tbsp

Lemon-3

Yogurt-2tbsp

Oil-2tbsp

Salt-as required

 

Method

 

 

Wash the chicken in warm water.

Mix all ingredients in it and leave it for 15 minutes.

After that take a pan and evaporate chicken’s water over high flame.

Now put chicken pieces in a seekh and cook it over flame.

when it become brown then apply oil over it with the help of oil brush

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Murgh Cholay By Zubaida apa

Ingredients

Chicken-1 1/2 (14 pieces)

Chick Pea-1cup

Turmeric-1tsp

Garam Masala Powder-1tspSalt-to tate

Onion-2 pieces (chopped)

Ginger-1tbsp (chopped)

Oil-1 cup

Orange Latins-2tbsp (masoor ki daal)

Red Pepper Powder-1tbsp

Baking Powder-1/2tsp

Tomato-3

Ginger/garlic paste-1tbsp

White Cumin-1tsp (bhuna hoa pisa hoa)

 

Method

 

 

First of all take a cooking bowl put oil, onion in it and golden brown it.

When it turns golden brown and cook it until chickens water gets evaporate.

After that add ginger, garlic, turmeric, chili, garam masal, salt, and cook it.

Now take soaked, chick pea, remove water and take another bowl 4 glass of water and orange Latins now boiled it and add baking powder in it.

When chick pea and lentils gets soft and remove it over slow flame.

Now add tomato in chicken and 2 cup of water.

Now add chick pea, crushed ginger, cumin and cook it over slow flame.

When oil comes up then murgh cholay is ready to eat.

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Afghani Karahi by Zubaida Tariq

Ingredients:

Chicken                                   1 of 1 kg Weight (Cut Into 16 pieces)

Green Chili                             6 (cut into long slices)

Lemon                                     2 White

Vinegar                                   2 tbsp

Salt                                          as per taste

Ginger                                     1 tbsp (cut into long slices)

Chopped Black Pepper           1/2tbsp

Yellow Food Color                 one Sprinkle

Oil                                           1 cup

Method

1. Wash chicken thoroughly and put into a frying pan (Karhai).

2. Pour salt, food color and salt in it and cook on low flame.

3. Heat oil in a separate frying pan, when water of chicken gets dry put black pepper, green

4. chili and ginger in it then hot oil.

5. Pour lemon juice on it and serve it hot with hot oily naan.

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BBQ Chicken By Zubaida Tariq

Ingredients

 

Chicken-1 and 1/2 kg (8 pieces)

Ginger Paste-1 table spoon

Garlic Paste-1/2 table spoon

Crushed Red Pepper-1 tea spoon

White cumin-1/2 table spoon (bhuna hua pisa hua)

Food color (zarday ka rang)-1 pinch

White Vinegar-1/2 cup

Lemon-4

Yogurt-1/2 cup

Salt-To taste

Oil-1/2 cup

 

Method

Wash the chicken and apply food color with vinegar over it.
Take yogurt put all the ingredients with lemon in it and mix well.
Apply this mixture to chicken pieces and leave it for marination for 1/2 an hour.
After marination put chicken pieces into pan and cook it until its water get evaporated.
Take seekhs, put the chicken pieces with seekh and cook it over burning coal.
Apply oil as required on the chicken.
Your BBQ chicken is ready, serve it with tamarind sauce and enjoy.

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Chicken Chowmein By Zubaida Apa

 

Ingredients

 

Chicken (Boneless)-1/2 kg

Soya sauce-3tbsp

Corn flour-1tsp (Dissolve cornflour in little quantity of water)

Spring Onion (chopped)-1

cup Black Pepper (ground)-1tsp

Cabbage (chopped)-1

Capsicum (chopped)-3

Bean Sprouts-1 cup Oil-4 tbsp

Chicken Cubes-2

White vinegar-3 tbsp

Flour (Already mixed chicken cube in it)-1/2 tbsp

Salt-as required Sugar-1 tsp

Carrot (chopped)-3

Ginger/Garlic paste-1tbsp

Noodles-1pck

Sesame Oil-few drops

 

Method

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