EsyRecipes

Discription:Some of you may wonder how they make the brown sauces at the Chinese buffets. The truth is, there are many different ways to make brown sauce and each of them is probably different in some way. Here is a pretty standard recipe for Chinese brown sauce that can be used with chicken, pork, beef, shrimp, ect.
If you require some heat in your sauce try adding some red pepper flakes or chili paste.
Ingredients:

• 3 garlic cloves (minced)
• 4 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1 ½ cups chicken broth
• 1 tablespoon cornstarch
• 1 teaspoon oil

Step 1: In a bowl mix soy sauce, brown sugar, chicken broth and corn starch. Make sure the mixture is well combined and set aside.
Step 2: Add 1 teaspoon of oil to a wok or saucepan over medium heat. Add garlic and stir fry for 10 seconds. Add the chicken broth mixture and bring to a boil. Cook until the sauce becomes thickened and bubbly.

Discription:If you are a big fan of Barbecue chicken pizza, you are sure to enjoy this recipe. The recipe combines amazing ingredients such as BBQ chicken, cilantro, bacon, and cheese. This is a great way to make use of leftover chicken. It calls for refrigerated pizza crust dough but you can make your own crust if you want instead. For the cheese, you could replace mozzarella with cheddar or even add a little smoked Gouda into the mix. Enjoy.
Ingredients:

• 4 slices of bacon
• ½ onion (chopped)
• 3 cups shredded cooked chicken breast meat
• 2/3 cup barbeque sauce
• 1 (10 ounce) can refrigerated pizza crust dough
• 1 cup shredded mozzarella cheese
• 2 tablespoons fresh cilantro

Step 1: Pre-heat the oven to 400 degrees. Fry bacon in a large skillet over medium-high heat until crisp. Remove bacon from the pan and drain on paper towels. Crumble. Add the onion and shredded chicken to the pan and fry in the hot bacon grease. Fry until onion is tender. Stir in 1/3 cup of barbeque sauce. Remove from heat and mix in the crumbled bacon.
Step 2: Roll out the pizza crust dough onto a grease cookie sheet. Roll out to an even thickness and cut in half. Divide the chicken mixture between two pieces of dough, spreading the mixture to ½” of the edge or more. Drizzle the remaining BBQ sauce over the chicken mixtures. Sprinkle cilantro and mozzarella cheese over both. Fold the uncovered portion of the dough over the filling and press the edges together with a fork until sealed.
Step 3:  Place into the oven and bake at 400 degrees for 25 minutes or until browned to your liking. Allow to cool for a few minutes and then cut each calzone in half.
(Makes 4 Servings)

Discription:Few spices go into its making and ensure you marinate the chicken for at least 3-4 hrs if not overnight and roast the chicken well. You can play around with the spices of your choice and add herbs like mint and rosemary.
Ingredients:

• 4-5 chicken legs, make slits all over
• 1 tbsp ginger-garlic-green chilli paste
• 1/4 tsp red chilli powder
• 3/4 tsp black pepper pwd
• large pinch turmeric pwd
• 3/4 tbsp coriander powder
• large pinch cumin pwd
• pinch of garam masala pwd
• 1 tbsp hot and sweet tomato chilli sauce
• 2 1/2 tbsps hung yogurt
• 1 tbsp lemon juice
• salt to taste
• 2 tbsps oil

• Marinate chicken legs with all the above ingredients except oil. 
• Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.
• Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. 
• Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts.
• Reduce flame to low and cook for another 10 mts.
• Remove lid and cook till the water evaporates and roast on medium flame till well cooked. 
• Serve warm with onion slices and lemon wedges.

Discription:The key to this recipe, which has its origins in the hill station of Tamil Nadu, is coconut, mint and coriander leaves which lends a greenish brown shade and infuses the korma with a mild sweet herby flavor, filling the kitchen with an aroma that is almost intoxicating. The use of aniseed (saunf) and cardamom add even more fragrance and flavor to the unassuming korma.
Ingredients:

• 1 kg chicken pieces, washed
• 2 large onions, finely chopped
• 1 1/2 tbsps ginger garlic paste
• 1 large tomato, chopped
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1 1/2 tbsp lemon juice
• salt to taste
• 2-3 tbsps oil
• chopped coriander leaves for garnish

Dry roast:

• 1 tsp cumin seeds
• 1 tsp saunf
• 1 tsp khus khus
• 1″ cinnamon
• 2 cardamoms
• 5 tbsp grated fresh coconut
• 8 cashew nuts
• 1 tbsp roasted chickpeas

Roast: (in 2 tsps oil for 5 mts)

• 6-8 curry leaves
• 8-10 shallots/sambar onions
• 4 green chillis
• 3 tbsps chopped coriander leaves
• 15 mint leaves

• Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps of water and keep aside.
• Heat oil in a heavy bottomed vessel, add curry leaves and saute for few secs.
• Add the chopped onions and fry till transparent.
• Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine.
• Add the chopped tomatoes and fry for 4-5 mts.
• Add the ground paste and cook over medium heat for 7-8 mts.
• Add lemon juice and the chicken pieces and combine.
• Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens.
• Garnish with chopped coriander leaves. Turn off heat.
• Serve with pulao, biryani, coconut rice or rotis.

• 1 whole chicken without skin ( 1 ¼ kg or abt 3 lbs)
• 1 ½ tsps chili powder
• 1 tsp coriander powder
• 1 /4 tsp turmeric powder
• 1 tsp garam masala
• 2 tsps ginger garlic paste
• 2 Tbsps lemon juice
• 3 Tbsps plain yogurt/curd
• 3 Tbsps oil
• Red food coloring as needed
• Salt to taste

• Wash the chicken and make slits with a sharp knife.
• Pat dry.
• To the curd add the rest of the ingredients and mix well.
• Pour spice mixture over the chicken and let it marinate for about 6 hrs in the refrigerator.
• Preheat oven to 400 F.
• Line the oven proof dish with foil if preferred.
• Baste the chicken with oil and bake for 30-45 mins or until chicken is cooked through.(depending on the oven)
• Baste with dripping halfway through the cook time.
• When done, broil the chicken on high for a min till browned on top.
• Serve garnished with lemon wedges and onions.

Note:Marinate chicken in a plastic freezer bag (like the ziploc gallon bag) and massage the marinade with your hands through the bag.It is mess free and cleaning is a breeze…..just toss the bag

Discription:This is tasty chicken gravy.Try it and Enjoy!!!
Ingredients:

• 1 lb chicken
• 1 large onion chopped
• 1 tomato chopped
• 3 tbsps chopped coriander leaves
• 3 tbsps chopped mint leaves
• 1 tsp ginger garlic paste
• 1 tsp coriander powder
• 1 /2 tsp chili powder
• 1 /4 tsp turmeric
• 3 cardamoms
• 2 cloves
• 3 pieces cinnamon
• 1 cup coconut milk
• 1 cup water
• 2 tbsps oil
• salt to taste

• Heat oil.
• Add the chopped onions,whole spices,mint & coriander leaves and salt and cook till translucent.
• Add the ginger garlic paste and fry till lightly browned.
• Add the tomatoes ,chili,coriander and turmeric powders.Mix well and cook till tomatoes are soft.
• Add the chicken pieces and 1 cup of water.Bring to a boil.Reduce heat ,cover and let it simmer till the chicken is well cooked.
• Remove lid, add the coconut milk and simmer for about 3 mins.
• Serve with rice or chappathis.

Discription:Pepper Chicken (Murg Kali Mirch) is one of the most popular and tasty recipes from the world of Chettinad cuisine. This is one of the fairly simple recipes to cook requiring few ingredients and yet it is so very delicious. 
Ingredients:

• Chicken - 1k.g/2.2lb
• Garlic cloves - 10-15
• Onions, chopped - 1/2 (medium sized)
• Green Chili  - 4
• Curry leaves - 25 individual leaves
• Soya Sauce - 1 1/2 tablespoon (for dark Soya Sauce) or 2 tablespoon (for light colored Soya Sauce)
• Pepper Powder - 1 or 1 1/2 tablespoon
• Lime or Lemon juice - 1 teaspoon
• Ghee - 1 teaspoon
• Oil - 1 teaspoon
• Turmetic powder - 1/4 teaspoon
• Salt to taste
• Coriander or Cilantro for garnish

 

• Heat oil and ghee under medium heat in a deep frying pan or khadhai.
• Add crushed garlic cloves. Saute and stir for 2 minutes
• Add onion, green chillies (vertically sliced) and curry leaves to the mixture. Stir the ingredients for 2 more minutes
• Then add chicken and mix the contents of the pan.
• Now lower the heat and cover the pan with a lid. Allow the chicken to cook for 10-15 minutes.
• Add tumeric, salt to taste and mix it thoroughly
• Put the lid back over the pan and cook for 5 more minutes
• Add soya sauce and wait for 2 additional minutes
• At this moment all the liquid in the pan should have evaporated which indicates that the chicken is fully cooked.

Note: If there is some liquid left you can increase the heat a little and cook until no liquid is left.

• When there is no liquid left in the pan add pepper powder, lemon juice and mix well.
• Garnish with coriander leaves and serve hot.
• Please follow the method for preparing this recipe exactly in the same sequence as mentioned above for great tasting pepper chicken. Happy cooking!

Discription:Its gravy can be made as hot or mild as you like so it suits most palates. According to a documentary by the Discovery Channel, the butter chicken recipe was invented by a person working in the kitchen staff of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi.
Ingredients:

• Chicken: 1 kg or 2.2 lb
• Onion paste: 1 cup
• Tomato puree: 2 cups
• Ginger Garlic paste: 2 tbsp
• Green Chili: 2 nos
• Meat Masala powder: 2 tbsp
• Red Chili powder: 1 tbsp
• Food Color: 1/4 tsp
• Garam Masala: 1 1/2 tbsp
• Dhania powder: 1 1/2 tbsp
• Kasoori Methi: 2 tbsp
• Butter: 100 gms
• Coconut paste (Optional) : 1/2 cup (Add more if you need more gravy)
• Turmeric Powder: 1/4 tsp
• Cinnamon (Dalchini), Cloves (Lavang) and Cardamom (Elaichi) powder: Make 1/4 tsp of powder with 2 sticks of cinnamon, 4 cloves and 2 cardamom
• Salt to taste
• Coriander for garnish

Chicken Marination:

• In a bowl add chicken, 1/2 cup onion paste, 1 tbsp ginger garlic paste, 1 tsp salt, food color and mix well. Keep aside for 1 hour.

Butter Chicken Curry or Gravy :

• In a pan on medium heat add butter. 
• When the butter melts add the remaining onion paste and saute for around 5 minutes till the raw smell of onion no longer exists.
• Add the green chili cut into long slices and ginger garlic paste to the mix and stir for 3 minutes.
• Add tomato puree and cook for another 6 minutes Then add 1/4 cup water.
• Add dhani powder, meat masala powder, garam masala powder, turmeric powder, chili powder and mix well.
• Now add the marinated chicken and cook for 15 minutes with a lid covering the pan on low heat.
• At this stage add cinnamon, cloves and cardamom powder, kasoori methi and coconut paste. 
• If you want more gravy you can add more water and salt.
• Cook for another 10 minutes or so until the chicken is well cooked.
• Garnish with coriander and serve hot.
• This delicious Butter Chicken goes very well with all types of Rotis and flavored rice like Ghee Rice and Jeera Rice.

Discription:This is a great recipe for anyone looking to make their own homemade enchilada sauce. This is specifically the red enchilada sauce.This sauce beats anything you will find in the store, is easy to make and is extremely delicious. This goes perfect with any type of enchiladas… beef, chicken, pork, shrimp, ect. If you are looking for a solid enchilada sauce recipe, be sure to try this one. Enjoy.
Ingredients:

• 1 tablespoon olive oil
• 2 garlic cloves (minced)
• 1 teaspoon onion (minced)
• ½ teaspoon oregano
• 2 ½ teaspoons chili powder
• ½ teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt
• ¼ teaspoon ground cumin
• 1 teaspoon dried parsley
• ¼ cup salsa
• 1 (6 ounce) can tomato sauce
• 1 ½ cups water

Step 1: In a large saucepan over medium heat, heat oil. Add garlic and stir fry for 30 seconds. Add onion, oregano, basil, chili powder, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Mix well. Stir in the water.
Step 2: Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
Step 3: Pour over pre-made enchiladas for baking.

Discsription:This dish really needs no introduction, macaroni and cheese is popular pretty much everywhere. As you probably already know from experience, most of the boxed Mac and cheese can be rather disappointing. Here is a homemade version and somewhat of a different take on the classic dish. This recipe uses three different types of cheeses- sharp cheddar, parmesan, and cottage cheese. Best of all, this dish is so easy to make and is perfect for a quick meal. This is also perfect for a dinner party or event. Enjoy.
Ingredients:

• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• ¼ cup grated parmesan cheese
• salt and pepper (to taste)
• 1 cup dry breadcrumbs
• ¼ cup butter (melted)

Step 1: Pre-heat the oven to 350 degrees. Bring a large pot of water to a boil and cook elbow macaroni according to package directions. Drain.
Step 2: Grease a 9×13” baking dish, in the baking dish stir together macaroni, cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. In a small bowl mix together breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the macaroni in the baking dish.
Step 3: Place into the oven and bake for 30 to 35 minutes, or until the top is golden brown.
(Makes 4 Servings)

Discription:If you’re a fan of Italian cuisine then chances are you’re familiar with chicken parmesan. Everyone began raving about the great flavor and it’s been getting cooked on a regular basis ever since. Chicken parmesan consists of boneless-skinless chicken breasts rolled in flour and a seasoned bread crumb mixture that is topped with Marinara sauce and Mozzarella cheese. The chicken is first sautéed and then baked in the oven making it very succulent and juicy. This recipe takes a little time and effort to make but trust me, its well worth it! If by some chance your feeling a little creative you can even make your own Marinara sauce. Garlic bread would go great with this and serving with linguini is a must. 
Ingredients:

• 2 boneless-skinless chicken breasts
• 1 jar marinara sauce
• 1 cup flour
• 1 egg (beaten)
• ¾ tablespoon cayenne pepper
• 1 ½ tablespoons dried oregano
• 1 ½ tablespoons dried basil
• 1 cup Italian breadcrumbs
• 1 cup parmesan cheese
• 2 sheets wax paper
• 2 cups shredded mozzarella cheese
• linguini

Step 1: Place chicken breasts between sheets of wax paper and pound the chicken until its about ½ inch thick throughout. In a pie plate combine breadcrumbs, oregano, basil, cayenne pepper, and parmesan cheese. Crack an egg into a bowl and slightly beat. Take a separate plate and pour flour on it. Dredge your chicken breasts first in flour, then in egg and then in the breadcrumb mixture.
Step 2: Put your chicken breasts in a pan and sauté until browned on both sides. (only cook until browned, do not cook all the way through)
Step 3: Place chicken into an oven safe dish and top chicken with marinara sauce and mozzarella cheese.  
Step 4: Place chicken into the oven and bake at 350 degrees for about 25 minutes. Serve on linguini topped with the remaining marinara sauce.