karahi Chicken

1 tablespoon cooking oil
2 cloves
1 teaspoon coriander powder
1 teaspoon cardamom powder
1 inch long cinnamon stick
1 pound boneless/skinless chicken cubed
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 tablespoon cooking oil
1 green pepper, chopped
1 large onion, chopped
3 medium size tomatoes, chopped
1 tablespoon thick tomato paste
1/2 teaspoon chili powder
1/2 teaspoon garam masala
¼ teaspoon turmeric
1/2 teaspoon salt
Cilantro

Directions:

Definition of "Karahi" is for all the people who don't know what it is. It is a Indian "Wok" and you really don't need to have a a specific wok to make this recipie. Just use any pan and your recipie will turn out great.
Heat 1 tablespoon of oil in a deep pan, add cloves, cardamoms and cinnamon stick, let them sizzle. Add chicken, garlic and ginger paste, fry for about 5 minutes so that the chicken is not pink anymore. Empty all the ingredients in a plate/bowl.
Add another tablespoon of oil and add chopped onions, fry them until a little pink. Add chopped green peppers and tomatoes. Fry the mixture for about 5 minutes, then add chili powder, garam masala, turmeric, and salt. Mix all the spices in the onion mixture. Add the chicken to the pan and gently mix everything together with a slotted spoon. Sprinkle cilantro and cover the pan to simmer for about ten minutes. The sauce will thicken and then it is ready to serve with basmati rice.

Delicious Chicken Tikka Masala

3 Chicken Breast cut into bite size pieces
1 Tablespoon cumin powder
1 Tablespoon Coriander Powder
4 Teaspoon Salt
1 Teaspoon Cardamom powder
2 Cloves1
1 Tablespoon minced fresh ginger
2 Teaspoon minced
1 cup yogurt
1 tablespoon lemon juice
1 tablespoon butter
1 large onion cut into very thin rings
1 teaspoon black pepper
3 teaspoon Chicken masala
1 tablespoon yogurt
5 Skewers
1 orange for garnish1 drop of red Coloring

In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 4 hour. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Preheat your oven or grill to a medium high temperature (200 C/ 400F.Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Garnish the chicken with onion,lemon and orange.

Classic Tandoori Chicken

1 (3-pound) chicken, cut into serving pieces
1 tablespoon Garlic
1 tablespoon Ginger
1 teaspoon salt
1 Green Chile
3 tablespoon fresh Lemon Juice
½ teaspoon cayenne pepper
2 to 3 ground cloves
2 bay leaves
1 cinnamon stick
½ teaspoon cardamom
2 teaspoon coriander powder
1 cup Plain Yogurt (homemade or store bought)
½ Tablespoon Canola oil
1 drop of red coloring (optional)
Fresh Mint or Cilantro, green onion for garnish

Don’t buy store bought marinates when you can make them at home. They are healthier and have less preservative so follow this simple & healthy recipe.
Take a few baby chickens and skin them, it’s necessary for the marinade to tenderize the meat properly.Put them in a freezer bag and squeeze one lemon for each chicken, add some salt and leave for an hour. While the meat is being tenderized by the acid in the lemons, prepare the marinade by crushing 1-2 garlic gloves, fresh ginger and 1-2 hot green or red chilies per chicken.
Take whole peppercorns, coriander seeds, cumin seeds, cardamom powder, cloves, bay leaf, cinnamon and mix all of them into a powder. Once you mix all the dry seasonings together now add 1 cup of yogurt and mix everything together and add 1 drop of color. Leave them for 4-6 hours in the fridge preferably overnight.
Bake in a preheated 425 degrees F oven on a baking sheet for 45 minutes.) and garnish with lemon

Mixed Cheak peas & Vegetable Salad

1 Can Cheek pee Salad
2 tablespoons Dijon mustard
2 tablespoons honey, a healthy drizzle
1/2 lemon, juiced
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 whole celery heart, thinly sliced
1/2 cup shredded carrots
1 (10-ounce box) frozen corn kernels
1 (15-ounce) can chick peas, drained
1/2 red bell pepper, chopped
1/2 small to medium red onion, chopped
2 tablespoons chopped fresh thyme leaves


In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.