Buffalo Chicken Rolls

Ingredients

• 12 egg roll wrappers (roughly 4 square inches)
• 1 cup cooked and shredded chicken (6 ounces)
• 1/2- 2/3 cup Frank’s Red Hot Sauce
• 1 cup crumbled blue cheese (4 ounces)
• 1 cup broccoli slaw or coleslaw (dry)
• Blue cheese dressing, for serving

Instructions

1. Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
2. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
3. To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
4. Repeat with remaining rolls.
5. Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.

Notes

*Note: To make the chicken, place 1 large breast (about 6 to 8 ounces) in a small saucepan and fill with enough cold water just to cover the chicken. Bring to a boil, reduce the heat slightly, then simmer for about 12 minutes, or until the chicken is cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Nutrition Information for 1 Roll: Calories 103, Fat 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb 9.9g, Fiber 0.5g, Sugars 0.3g, Protein 8.1g

Tandoori Chargha

Ingredients

• For Chargha:
• Chicken 1 kg (whole)
• Curd ½ cup
• Prepared tandoori masala 3 tbsp
• Salt 1 tsp
• Lemon juice 2 tbsp
• Vinegar 2 tbsp
• Ginger garlic paste 2 tbsp
• Oil ¼ cup
• For Tandoori Masala:
• Salt 1 tbsp
• All spice powder 1 tbsp
• Chili powder 3 tbsp
• Orange red color ½ tsp
• Coriander seeds 3/tbsp (roasted and ground)
• Fennels seeds 2 tbsp (roasted and ground)
• White cumin whole 3 tbsp (roasted and ground)

Cooking Directions

1. For Tandoori Masala: Mix all together and grind finely.
2. Fill bottle and use accordingly.
3. For Chargha: Give cuts on whole chicken very well.
4. In a bowl add curd, prepared tandoori masala, salt, lemon juice, vinegar, ginger garlic paste and oil.
5. Mix all well and marinate chicken for 2 hours.
6. Put in a pan and cook on low flame till chicken is done.

Chicken Omelet

Ingredients

• Chicken breast 1 (cut into tiny cubes)
• Salt to taste
• Black pepper ½ tsp
• Oil 1 tsp
• Eggs 3 (beaten)
• Coriander leaves 1 tbsp
• Green chilies 1 (chopped)
• Oil ¼ cup
• Tomato 1 (chopped into tiny cubes)

Cooking Directions

1. Marinate chicken breast with salt and ¼ tsp black pepper.
2. Cook in 1 tsp oil and keep aside.
3. Beat eggs and add salt and remaining black pepper with coriander leaves and green chilies.
4. Heat oil in a frying pan, pour the beaten egg mixture and roll the pan to spread the egg evenly.
5. Sprinkle chicken and tomato.
6. Cook on low flame till set.
7. Flip the omelet and cook the other side for few seconds.
8. Fold and serve.

Chicken Shorba

Ingredients

• Wheat ½ kg (soaked overnight)
• Turmeric ½ tsp
• Chicken ½ kg (boneless)
• Ginger garlic paste 2 tbsp
• Black pepper 1 tsp
• Salt 1 tbsp
• Green chilies 1 tbsp (grinded)
• Tomatoes 3 (blended and sieved)
• For Baghar:
• Oil ½ cup
• Mint leaves 1 bunch (chopped)
• All spice 1 tsp heaped
• Brown onion ¼ cup
• Ginger 2 tbsp (julian)
• Green chilies 6 (chopped)
• Salt to taste

Cooking Directions

1. Soak wheat over night and boiled in ½ cups of water and turmeric till tender.
2. Cool and blend.
3. Boil chicken with ginger garlic paste, black pepper, salt, green chilies and 4 cups of water till chicken tender.
4. Then chopperize chicken and add in blended wheat.
5. Add tomato in mixture and boil gravy.
6. Mix all well and cook till boiling.
7. Lastly heat oil and add to the shorba with mint leaves, all spice, brown onion, ginger julian, green chilies and salt to taste.
8. Mix well and serve hot.

Chicken Soya Sauce with Steamed Rice

Ingredients

• Chicken with the skin 1 kg
• Soya sauce ½ cup
• Mustard seeds 1 tsp
• Cinnamon sticks 2 – 3
• Bay leaves 2
• Black pepper whole 1 tbsp
• Ginger garlic paste 1 tbsp
• Brown sugar 1 tbsp
• Sesame oil few drops
• Basmati rice 2 cups
• White pepper to taste
• Salt to taste
• Oil 1 cup

 

 

 

 

 

 

 

 

 

 

Cooking Directions

1. In a large skillet boil 6 - 8 glasses of water, add chicken with skin, cinnamon sticks, bay leaves, black pepper and salt.
2. When chicken tenders, remove from skillet and keep aside, do not discard its stock and keep aside.
3. Now in same stock boil rice.
4. Heat oil in a wok and fry boiled chicken till its skin turns crisp and brown.
5. Prepare Sauce by adding ginger garlic paste, soya sauce, mustard seeds, brown sugar, salt & pepper.
6. Stir and cook till the sauce begins to boil
7. Serve the chicken in a platter topped with the soya gravy.
8. Serve with steamed rice.

 

Singaporean Chicken

Ingredients

• Chicken 200 grams (boiled)
• Refined flour 200 grams
• Butter 2 tbsp
• Eggs 2
• Capsicum 1
• Onion 1
• Mayonnaise 4 tbsp
• Salt to taste
• Oil for frying

 

 

 

 

 

 

 

 

Cooking Directions

1. Mix one egg, salt, butter and water in flour, knead into hard dough and set aside for a while.
2. Divide dough into 2 balls, roll out into large rounds, sprinkling flour on board.
3. With the help of a glass cut out five small rounds from each.
4. Chop chicken and vegetables.
5. Mix thoroughly chicken, vegetables, mayonnaise and salt in a bowl.
6. Place mixture in the center of 5 rounds.
7. Beat one egg and apply on sides of rounds, cover with remaining rounds, press edges with fork.
8. Heat oil in a wok and fry Singaporean chicken till golden, remove on absorbent paper.

 

Dhaka Chicken Karahi

Ingredients

• Chicken, cut into pieces 1 kg
• Onions, sliced 2 medium
• Tomatoes, chopped 4
• Green chilies 4-5
• Water 1 cup
• Oil 1/2 cup
• Fresh coriander 1/4 bunch
• Ginger, sliced 1 medium piece
• All spice powder 1 tsp
• Crushed cumin 1 tbsp
• Crushed coriander 1 tbsp
• Red chili flakes 2 tbsp
• Ginger, garlic paste 3 tbsp

 

 

 

 

 

 

 

 

 

 

 

Cooking Directions

1. Heat oil in a pan and saute ginger garlic paste in it for a few seconds.
2. Add chicken and sauté.
3. When chicken changes its color, add sliced ginger, cumin, coriander, red chili flakes and salt and mix.
4. Add water, lower flame and simmer for 10 to 15 minutes.
5. Add sliced green chilies, onions, tomatoes and fresh coriander and stir.
6. When all vegetables are tender, add all spices powder and stir well.
7. Dhaka Karahi is ready to serve.

Tandoori Chicken Rolls

Ingredients

• Chicken ½ kg (boneless)
• Tandoori masala 2 tbsp
• Lemon juice ¼ cup
• Ginger garlic paste 1 tbsp
• Yogurt 2 tbsp
• Oil as required
• Cooked paratha 4
• Onion rings 1
• Green chili 1 tbsp
• Yogurt 2 tbsp

 

 

 

 

 

 

 

 

Cooking Directions

1. Marinate chicken with tandoori masala, lemon juice, ginger garlic paste and yogurt.
2. Heat oil in a grill pan and cook marinated chicken until ready.
3. Place chicken pieces on each parathas.
4. And add onion rings and green chilies.
5. Add 1 tsp yogurt and roll it.
6. Enjoy with chutney.

Chicken Tikka

Ingredients

• Chicken tikka pieces (large sized) 4
• Ginger garlic paste 1.5 tsp
• All spice powder (garam masala) 1 tsp
• Red chili powder 1.5 tsp
• Lemon juice 2 lemons
• Cumin (crushed) 1 tsp
• Yellow food color 1/2 tsp
• Salt as to taste
• Onion (crushed) 1
• Yogurt 1 small bowl
• Sugar 1 tsp

 

 

 

 

 

Cooking Directions

1. Take a bowl and add yogurt in it.
2. Also add chicken, lemon juice, cumin, red chili powder, all spice powder and mix well.
3. Cover the bowl with a clean plastic sheet.
4. And leave it in refrigerator for at least an hour.
5. Preheat the grill at high heat.
6. Oil the grill lightly.
7. Now thread chicken onto skewers or roast it whole.
8. Grill the chicken till the juices run clear.
9. Approximately it is 5 minutes on each side.
10. Now serve the well cooked tikka.

 

Chicken Hakka Noodles

Ingredients

• Noodles 2 cup (boiled)
• Chicken ½ kg (boiled)
• Spring onion 1 small bunch
• Red chili 3 (dried)
• Ginger 1 piece (chopped)
• Garlic 2 tsp (chopped)
• Oil 1 ½ tbsp
• Capsicum 1 (sliced)
• Carrot 1 (sliced)
• Soya sauce 1 tbsp (optional)
• Salt to taste
• Vinegar ½ tsp

 

 

 

 

 

 

 

 

 

 

 

Cooking Directions

1. Cut the spring onions and keep aside.
2. Grind red chilies, ginger and garlic.
3. Heat oil in a pan, stir fry chili and ginger garlic paste for a minute.
4. Now add capsicum and carrot and fry them slightly.
5. Put spring onion and continue frying for 2-3 minutes more.
6. Then put in the soya sauce and chicken pieces and mix them well.
7. Add boiled noodles and salt and stir to mix them well.
8. Finally add vinegar to mix it well.
9. Serve hot with chili sauce, tomato sauce and soya sauce.

Chicken Broast

Ingredients

• Chicken 1-1/2 - 2 kg (with skin)
• Salt to taste
• Lemon Juice 4 tbsp
• All purpose flour 1 cup
• Mustard powder 1 tsp
• White pepper 1 tsp
• Paprika powder 1 tsp
• Ajinomoto 1 tsp
• Cinnamon powder 1/2 tsp
• Egg 1
• Milk 4 tbsp
• Clarified butter for frying

Cooking Directions

1. Cut chicken in 12 pieces and wash and dry with help of cloth to all chicken pieces.
2. Marinate chicken with salt and lemon juice for half hour.
3. Sift all purpose flour and add salt, mustard powder, white pepper, paprika powder, Ajinomoto and cinnamon powder.
4. Whisk egg in a bowl also add milk and mix well.
5. Dip chicken pieces in egg mixture then coat into all purpose flour and let stand for a while.
6. Heat clarified butter in a wok and fry chicken pieces on medium heat till golden brown.
7. Remove on absorbent paper and enjoy hot.

Chicken with Mole Negro

(Mexico)
Yield: 4-5 servings.
More mole recipes can be found at The Mole Page.

Ingredients

3 tablespoons corn oil
8 whole chicken legs with thighs attached
4 dried pasilla chilies, chopped
4 dried ancho chilies, chopped
4 dried mulato chilies, chopped
1 can (14 oz / 400 g) tomatoes or 3 large, fresh tomatoes, skinned and chopped
1 onion, chopped
4 garlic cloves, chopped
1 cup (2.4 dl) chicken broth
4 tablespoons raisins
4 tablespoons peanuts, shelled and skinned
1 corn tortilla
½ teaspoon anise seeds or ¼ teaspoon ground
½ teaspoon ground pepper
½ teaspoons cinnamon
½ teaspoon ground cloves
1 teaspoon salt
2 oz (60 g) bittersweet chocolate
3 tablespoons sesame seeds, toasted

Method

1. Cook the chicken legs until tender.
2. Roast the chilies, transfer to a bowl and add hot chicken broth. Soak until tender.
3. Roast onion, garlic and peanuts.
4. In a blender mix tomatoes, chilies, onion, garlic, raisins, peanuts, tortilla, chicken broth, salt and spices, and puree on high speed.
5. Heat the sauce, add chocolate and mix well when the chocolate has melted.
6. Add more salt or spices as needed.
7. Cook the chicken legs in the sauce at low heat until cooked through while stirring, approximately 30 minutes.
8. Sprinkle with toasted sesame seeds and serve with rice and a salad.

Variations

1. You may use turkey or chicken breasts for a more lean dish.