Chicken Sweet Asado Recipes

Ingredients :

• 2 lbs. chicken thighs (bone-in)
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 4 cloves crushed garlic
• ½ teaspoon 5 spice powder
• 4 pieces star anise
• 3 tablespoons cooking oil
• 2 cups chicken broth
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil

Procedure :

1. Rub salt all over the chicken. Let it stay for 10 minutes.
2. Heat the cooking oil in a wide cooking pot.
3. Pan-fry both sides of the chicken in medium heat for 5 minutes per side.
4. Scoop out the excess oil. Add the garlic and cook until light brown.
5. Pour-in the soy sauce and chicken broth. Stir and let boil.
6. Put-in the 5 spice powder and star anise. Cover and simmer for 30 to 35 minutes. Note: Add water if needed.
7. Add-in the sugar and ground black pepper. Stir.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

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Chicken Meat Balls Recipe

Ingredients:

• Meatballs
• 250 - 300g of chicken
• 1 egg
• 30g of breadcrumbs
• 1tsp flour
• 0.5 tsp Paprika
• Salt and pepper to taste

Sauce:

• 8 tbsp of tomato purée
• 1 tbsp of shallots
• 20g red bell peppers
• 10ml oil
• 0.5 tsp curry powder
• 1 tsp basil

Procedures :

1. With a sharp knife, chop chicken into tiny pieces and add to a bowl. 
2. Add 1 egg, breadcrumbs, paprika, flour, salt and pepper to the chicken and mix well. 
3. Then make into balls. Fry the balls in a medium to hot pan until brown all over and set aside.
4. In the same pan, sauté shallots and bell peppers. 
5. When cooked but al dente, add tomato purée, herbs, spices and seasoning and let it cook for 3 minutes. 
6. When bubbling a bit, add chicken meat balls and make sure that the sauce covers the meatballs.
7. Serve with pasta, couscous or even bread, and sprinkle some parmesan cheese if you need another protein in this dish.

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Chicken Cashew Filipino Recipe

INGREDIENTS:

• 2 cups cooking oil for frying 
• 2 boneless skinless chicken breasts (cubed) 
• 1 cup flour 
• 1 tsp salt 
• 1/2 tsp pepper 
• 2 tbsp butter 
• 1/2 clove garlic (minced) 
• 1 medium onion (diced) 
• 2 cups water 
• 1/4 cup brown sugar
• 1 tbsp soy sauce 
• 1 tbsp oyster sauce 
• 1 tbsp cornstarch 
• 1/2 cup cashew nuts 
• 1 spring onion (chopped) 
• 1 small carrot (peeled, halved and sliced)

PROCEDURE:

1. Heat pan over medium heat, add the cooking oil. 
2. Mix flour, salt and pepper.
3. Coat the chicken with the mixture of flour, salt and pepper.
4. Deep fry the chicken till golden brown. Take out from the pan and set aside. 
5. In a medium size casserole, put 2 tbsp oil (from the oil you've used for frying the chicken), add butter.  
6. Saute garlic till golden brown, add onions. 
7. Pour water in the sauteed garlic and onions, add sugar and mix well. 
8. Add soy sauce, oyster sauce and cornstarch, let it simmer for 2 minutes. 
9. Add the fried cubed chicken breasts, cashew nuts, carrots and spring onions. 
10. Salt to taste.
11. Serve with steamed white rice.

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CHICKEN AFRITADA RECIPE

CHICKEN AFRITADA

CHICKEN AFRITADA – is another prominent Filipino dish cooked in tomato sauce with carrots, potatoes and chime peppers as the principle vegetables. This dish is for the most part accepted to have been presented in the Philippines by the Spaniards.









NUMBER OF SERVINGS: 3-4

CHICKEN AFRITADA INGREDIENTS:

1/2 kilograms chicken, cut into serving pieces

1 tablespoon soy sauce

1/4 teaspoon ground pepper

2 tablespoon cooking oil

4 cloves garlic

1 medium onion, slashed

1 glass tomato sauce

1 glass water

3 medium potatoes, cubed

2 medium carrots, cubed

1 red ringer pepper, cubed

2 narrows leaf (tree)

1 chicken juices shape

1/4 teaspoon msg (vetsin)

1 teaspoon of salt (simply add to your taste inclination)

1 tablespoon cocoa sugar

Systems:

1. Pour-in cooking oil in a cooking pot or goulash then apply warm. Include garlic and onions( until light cocoa).

2. Include the chicken panfry, then include salt, msg, dark ground pepper, cove leaf, soy sauce, and after that stew for 5 minutes, until chicken ingested seasonings and produce its own oil.

3. Include potato, carrots, green chime pepper, tomato sauce, chicken stock 3D square, cocoa sugar, and water.(just add sugar and salt to your taste inclination)

4. Combine then stew for 15-20 minutes under medium warmth until the sauce is thickened.

5. Expel from the flame then present with ric

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CHICKEN BARBECUE RECIPES

CHICKEN BARBECUE

An easy BBQ chicken recipe anyone can do. Use your favorite BBQ sauce for basting.

INGREDIENTS : 

• 3 pounds chicken that are cut in serving pieces
• 3/4 cup barbecue sauce (like sweet baby ray’s)
• Salt and freshly ground black pepper
• Half cup canola oil

INSTRUCTIONS :

1. Coat the chicken pieces with oil and rub salt and pepper all over.
2. Start heating-up your grill. Both charcoal and gas grills are ok to use.
3. Place the chicken on the hot grill. Let each side grill for 7 minutes. Baste the uncooked side of the chicken with BBQ sauce.
4. Turn-over the chicken. Baste the grilled side with BBQ sauce. Close the grill. Have the chicken grill for 8 to 10 minutes. Continue to turn over the chicken and grill for 5 minutes on each side until the inside temp reaches 170F (you need a meat thermometer to be on the safe side).
5. Serve this with grilled corn on the cob.

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CHICKEN NUGGETS

CHICKEN NUGGETS is a chicken product made from ground chicken that breaded or battered, then deep-fried or baked. Fast food restaurants typically fry their nuggets in vegetable oil.

Chicken Nuggets

It’s safe to say chicken nuggets are a favorite of most North American kids. They are found in many restaurant’s “kids menu” and in nearly every freezer.

NUMBER OF SERVINGS: 4-6 persons

INGREDIENTS:

• 1/4 kilograms ground chicken
• 1/2 teaspoon paprika powder
• 1/2 onion powder
• 1/2 teaspoon garlic powder
• 1 egg large size
• 1/2 cup flour
• 1/3 teaspoon salt
• 1/4 msg or vetsin (optional)
• 1/4 teaspoon black pepper
• 3/4 cup breadcrumb

PROCEDURES:

• 1. In large bowl, combine ground chicken, paprika, garlic powder, onion powder, black ground pepper, egg, flour, salt and msg. Mix it well.
• 
  
• 2. Moisten hands to prevent sticking and form 1 tbsp of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.
• 
  
• 3. Press nuggets into bread crumb and turn over, patting crumbs into surface to coat evenly.
• 
  
• 4. Fry the nuggets until it becomes golden brown. 

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Oven Baked Chicken Recipe

Oven Baked Chicken Recipe

This is one of the simplest Oven Baked Chicken Recipe that I tried.
The chicken has the right amount of flavor coming from the healthy ingredients. It is also juicy and tender. I developed this recipe by doing a lot of experimenting until I come-up with a nice tasting dish that my family approves.
At first, I am using unsalted butter for the rub, but decided to make use of extra virgin olive oil – after a while – to make the dish healthier and reduce its calorie content. This makes this Oven Baked Chicken Recipe lighter with less fat and cholesterol.














Ingredients :

1 whole dressed chicken
3 tablespoons extra virgin olive oil
1 cup chopped celery ribs
1/2 cup chopped yellow onions
1 piece lemon
1 teaspoon ground black pepper
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon dried thyme

Cooking Procedure :

1. Combine juice of 1 lemon, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper in a bowl. Mix well.
2. Pour 3/4 of the mixture in the chicken’s cavity, and rub the remaining on the outer part of the chicken. Place inside the fridge and marinate overnight.
3. Preheat oven to 400 degrees Fahrenheit.
4. Combine olive oil, remaining salt, remaining garlic powder, remaining pepper, and thyme.
5. Separate the skin from the meat by gently sliding your fingers between the chicken’s skin and meat starting either from the neck or the opposite side. Rub half of olive oil mixture between the skin and meat of the chicken. Rub the other half on the outer part of the chicken.
6. Arrange the celery ribs and onions in the cavity of the chicken.
7. Place the chicken on a roasting rack. Put inside the oven and bake for 30 minutes.
8. Reduce the temperature to 350 degrees Fahrenheit, and continue baking for another 15 to 30 minutes or until the internal temperature of the chicken is 170 degrees Fahrenheit. Note: If the chicken skin needs more browning, you may need to put your oven to roast and cook the chicken until the skin darkens.
9. Remove from the oven and place in a serving plate.
10. Serve with Potato and Green Bean Salad.

  Share and enjoy!

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White Chicken Chili Recipe

White Chicken Chili Recipe - Numerous individuals consider the customary red bean stew as their solace sustenance. Who wouldn't? Envision the essence of moderate cooked beans, red divine sauce, and meat playing together in impeccable congruity. Yet, – shouldn't something be said about white stew? That is the thing that this White Chicken Chili Recipe is about.

White Chicken Chili Recipe 

I figure you aren't that acquainted with White Chicken Chili, would you say you are? It may be prevalent in a few spots, however not as popular as its red partner. My first response when I saw this dish was nothing. C'mon, light hued sustenance is not that appealing and I was expecting the other sort stew. Be that as it may, I tried to go back on what was said directly after I attempted this White Chicken Chili Recipe. It is tasty as it would turn out, regardless of the possibility that it doesn't seem as though it. Truth be told, I loved it a great deal.

The pleasant thing about this white chicken bean stew formula is the means by which every one of the flavors teamed up to present a solitary amiable taste. For instance, the blend of moderate cooked chicken, beans, and green stew delivered a solitary scrumptious flavor. This plays well with the sharp cream and destroyed cheddar. The cilantro added some freshness to this dish which makes it more glorious.


White Chicken Chili Recipe 

Fixings

1 lb boneless chicken bosom, cubed

30 ounces (around 2 jars) cannellini beans, depleted

1 medium yellow onion, cleaved

1/2 teaspoons minced garlic

8 ounces diced green chiles (2 jars)

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground dark pepper

2 1/2 mugs chicken stock

1 container destroyed cheddar and/or monterey jack cheddar

1/2 container cleaved cilantro

2 mugs acrid cream

Cooking Procedure :

1. Organize the onion, green chile, chicken, beans, cumin, oregano, garlic,salt, and ground dark pepper in a moderate cooker.

2. Pour-in chicken stock and set the moderate cooker to high. Moderate cook for 5 to 6 hours.

3. Delicately mix and after that exchange to individual serving dishes. Trim with slashed cilantro.

4. Include a liberal measure of sharp cream and destroyed cheddar on top.

5. Serve. share and appreciate!

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Adobong Atay at Balun-balunan (Chicken Liver and Gizzard Adobo)

 Chicken Liver and Gizzard Adobo is known locally in the Philippines as Adobong Atay at Balun-balunan. This is a traditional Filipino dish cooked inadobo style. This is a simple and budget friendly Filipino recipe that is worth trying.

Ingredients :

1 lb. chicken gizzard
1 lb. chicken liver
1/2 cup all-purpose flour
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon garlic powder
4 to 6 pieces dried bay leaves
1 teaspoon whole peppercorn
4 to 5 cloves crushed garlic
3/4 cup water
Salt to taste
2 tablespoons chopped green onion
4 tablespoons cooking oil

Procedure :

1. Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside.
2. Sprinkle 1 teaspoon garlic powder and 1/4 teaspoon salt all over the chicken liver. Let it stay for 10 minutes.
3. Heat the cooking oil in a frying pan.
4. Dredge the chicken liver in all-purpose flour. Pan fry for 2 minutes per side. Remove the pan-fried chicken liver. Set aside.
5. On the same pan using the remaining oil, add the garlic, Cook until the color turns light brown.
6. Put-in the gizzard and pan-fried liver. Stir.
7. Add the soy sauce and water. Let boil.
8. Add the bay leaves and whole peppercorn. Cover and simmer for 15 to 20 minutes.
9. Add the vinegar. Let the liquid re-boil. Stir and cook for 5 minutes.
10. Turn the heat off. Transfer to a serving plate.

11. Serve. Share and enjoy!

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Chicken Morcon Recipe

CHICKEN MORCON RECIPE– is a meat roll loaded down with frankfurter or franks, carrots, pickles, cheddar, and egg. This is considered as a filipino occasion dish and is typically served amid Christmas and New Year's eve.








NUMBER OF SERVINGS: 3-5

CHICKEN MORCON INGREDIENTS:

3 pieces Large size Thigh chicken filet

1 carrot

3 segments of cheddar

3 pieces ham

3 pieces red frank

2 pieces hard bubbled egg

1/2 teaspoon salt

1/4 teaspoon dark ground pepper

1 glass pineapple juice

3 cloves minced garlic

1 red onion slashed

2 tbsp. cooking oil

1/some water

1/2 tablespoon soy sauce

2 tablespoon catsup

COOKING PROCEDURES:

1. Marinate the chicken in soy sauce pineapple juice, catsup, salt, garlic, onion, dark ground pepper for atleast 30 minutes.

2. Place the chicken in a level surface and stuff with the sausage, ham, carrot, cheddar and egg on one side.

3. Move the chicken encasing the fillings and attach with cooking string to guarantee that the meat won't open-up.

4. Exchange the stuffed chicken in a meal and pour-in the marinade, water and stew until the chicken is delicate (around 15-20 minutes)

5. Broil the stewed meat for no less than 3-5 minutes both sides.

7. Uproot the string and cut into serving pieces

8. Place in a serving dish and include the sauce that was left over from the mea

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Tinolang Manok June 18 ,2015

TINOLANG MANOK - is one dish that all Filipino families cook and serve for lunch or supper. It  is delectable dish made by bubbling chicken sautéed in ginger and including vegetables and flavors it for more taste. It is serve steaming hot on a dish as a soup or eaten with plain rice.




NUMBER OF SERVINGS: 3-4

TINOLANG MANOK INGREDIENTS:

1/2 kilo chicken wings

1 little youthful papaya or sayote, cut into little pieces

1 little pc. ginger cut into strips

2 stalks of celery

some water

5 garlic cloves, minced

1 red onion, hacked

2 tablespoons oil

1 tablespoon salt

1/4 teaspoon dark ground pepper

1/2 teaspoon msg or vetsin

1 pc chicken soup 3D shape

3 pcs of green stew finger

Methods:

1. In a stock pot  or caserole, warmth oil and sauté, onion, garlic and ginger.

2. Include the chicken, salt, msg or vetsin, and  dark ground pepper, mix until chicken create its own particular normal oil.

3. Include the water, heat to the point of boiling and stew for around 15- 20 minutes or until chicken is verging on done.

4. Include the chicken stock blocks and sayote and keep on bubbling for an extra 5 minutes or until sayote diminishes yet not overcooked.

5. Include the green bean stew finger and celery, then kill the warmth after it bubble.

6. Serve  hot on a dis

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Chicken Curry June 16 2015

CHICKEN CURRY- is a variety of the "Ginataang Manok" (chicken cooked in coconut milk). Extra vegetables like potato, carrots and green chime pepper were included and the taste was spiced-up to expand flavor. This dish is a mix of curry powder and coconut creme to give this dish a rich, velvety, and extremely hot flavor that you would anticipate from this great curry dish.


NUMBER OF SERVINGS: 3-4

CHICKEN CURRY INGREDIENTS:

1/2 kilograms chicken, cut into serving pieces

2 Medium potato, hacked

4 cloves garlic, minced

1 medium onion, hacked

1 little green chime pepper, cut into solid shapes

2 containers coconut milk ( or 1 can coconut creme)

2 tablespoons curry powder

3 little carrots, hacked

1/2 teaspoon salt

1/8 teaspoon msg or vetsin

1/4 teaspoon blackpepper

2 tablespoon oil

Techniques:

1. In an extensive container, saute the garlic and onion. Include the chicken pieces and cook for 2-3 minutes, mixing continously.

2. Include the salt, msg, dark ground pepper then blend, include curry powder (mix).

3. Include the some coconut drain, blend, and cook for a moment until chicken is mostly cook.

4. Include the potatoes, carrots and green chime pepper, some coconut drain and heat to the point of boiling, then turn the warmth down to stew for 10-15 minutes or until the potatoes are delicate.

5. Serve hot with rice.

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Manok na may Pinya

Manok na may Pinya

MANOK na may PINYA-is a dish made out of chicken that cooked together with pineapple juice, lumps, dissipated milk, settle cream to thicken the sauce and different vegetables, for example, celery, carrots and onions and ringer pepper. This dish is truly means pineapple chicken.








NUMBER OF SERVINGS: 3-4

PININYAHANG MANOK INGREDIENTS:

1/2 kilogramas chicken thigh and leg, cut into serving bits

1 glass pineapple pieces, canned

1 green ringer pepper, hacked

1 medium measured carrot, wedged

1/2 glass dissipated milk

4 cloves garlic, minced

1 medium measured onion, hacked

2 tablespoon cooking oil

1/4 teaspoon dark ground pepper

1 chicken juices 3D square

1/2 tablespoon salt

1/8 teaspoon msg or vetsin

2 stalks celery, cut

1/2 glass settle cream

1 glass pineapple juice

Methodology:

1. Pour the cooking oil in a warmed cooking pot. Sauté the garlic and onion(until light cocoa).

2. Put-in the chicken cuts and cook until shading of the external part turns light cocoa.

3. Include salt, msg, dark ground pepper, and chicken juices solid shape blend well.

4. Include the pineapple juice, stew for 15-20 minutes under medium hotness.

5. Include the vanished milk, pineapple pieces, carrots, green chime pepper, celery and settle cream, blend well and stew until the sauce is thicken (around 10-15 minutes under medium flame).

6. Turn off hotness, expel from the cooking pot and exchange to a serving dish.

7. Serve hot. Impart and appreciate.

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Afritadang Manok

Afritadang Manok

AFRITADANG MANOK – is an alternate famous Filipino dish cooked in tomato sauce with carrots, potatoes and ringer peppers as the principle vegetables. This dish is by and large accepted to have been presented in the Philippines by the Spaniards.









NUMBER OF SERVINGS: 3-4

CHICKEN AFRITADA INGREDIENTS:

1/2 kilograms chicken, cut into serving pieces

1 tablespoon soy sauce

1/4 teaspoon ground pepper

2 tablespoon cooking oil

4 cloves garlic

1 medium onion, cleaved

1 mug tomato sauce

1 mug water

3 medium potatoes, cubed

2 medium carrots, cubed

1 red chime pepper, cubed

2 sound leaf (tree)

1 chicken stock shape

1/4  teaspoon msg (vetsin)

1 teaspoon of salt (simply add to your taste inclination)

1 tablespoon chestnut sugar

Techniques:

1. Pour-in cooking oil in a cooking pot or meal then apply warm. Include garlic  and onions( until light cocoa).

2. Include the chicken stirfry, then include salt,  msg, dark ground pepper, sound leaf, soy sauce, and after that stew for 5 minutes, until chicken consumed seasonings and produce its own oil.

3. Include potato, carrots, green ringer pepper, tomato sauce, chicken soup shape, chestnut sugar, and water.(just add sugar and salt to your taste inclination)

4. Combine then stew for 15-20 minutes under medium hotness until the sauce is thickened.

5. Expel from the blaze then present with rice.

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CHINESE ORANGE CHICKEN

CHINESE ORANGE CHICKEN

chinese orange chicken

Ingredients:

• 1 kilo   Chicken Breast
• 3 tbsp. Spring Onion
• 5 pcs.   Orange
• 5 tbsp.  Sugar
• 3 tbsp.  Soy Sauce
• 1 tsp.    Chili Powder
• 1 tsp.    Garlic Powder
• 3 tbsp.  Ginger
•    Corn Starch
• 1 cup    All-purpose Flour
• 3 pcs.    Eggs

Procedure:

1. Debone chicken and cut into cubes. Wash chicken and marinate it with orange juice and salt and pepper. Do not use all the orange juice because we will use some of it later.
2. Dredge the marinated chicken in order flour, eggs and then corn starch.
3. Deep fry until golden brown.
4. Strain fried chicken and lay it over paper towel to remove the extra fat. Set aside.
5. On another pan, saute garlic, onion, minced ginger and orange juice. Add 2 tbsp. of soy sauce.
6. Add the fried chicken. Thicken the sauce with slurry (cornstarch and water mixture).

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MANOK SA TANGLAD AT MALUNGGAY

Tinolang Manok

One of the best Filipino soup is the Tinolang Manok. Everyone should learn how to cook this food because this is great for cold season. Usually, tinolang manok uses papaya but in this recipe, we will be using sayote.

Ingredients:

• 1000 grams Chicken Sliced in small pieces
• 10     grams Ginger (Crushed)
• 200   grams Onion White (Chopped)
• 250   grams  Lemon Grass
• 50     grams  Garlic
• 500   grams Sayote
• 250   grams Malunggay
• 5       grams Iodized Salt
• 5       grams Ground Black Pepper
• 10     grams Patis or Fish Sauce
• 3       grams AJINOMOTO

Procedure:

1. Saute garlic, onion and ginger. Add chicken, stir until chicken meat turns white.
2. Add water and wait to boil. Add sayote and wait water until simmering.
3. Add lemon grass, fish sauce, and pepper.
4. Add Malunggay and season with salt and ajinomoto to taste.
5. Serve while hot.

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Bhakri Fry

  

Bhakri Fry

Ingredients

    Meat              -            500 gms
    Onion            -            1
    Ginger garlic  -          1 tablespoon,paste
    Curd                 -         300 ml
    Pepper corns   -        6
    Cloves               -        4
    Cinnamon        -         3
    Cardamoms     -        2
    Red chilly          -         3
    Turmeric powder  -    1 teaspoon
    Ghee          -                2 tablespoons
    Salt           -                  to taste

Method

 Cut the meat into small cubes after washing.
 
 Heat the oil in a pan and add the meat along with the rest of the ingredients.
  
Seal the pan and cook for 45 minutes without adding any water.
 
 Open the pan, add 2 teaspoons of ghee and fry the meat till it is reddish brown in color.
 
 Serve hot with rotis.

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Spicy Butter Chicken

Spicy Butter Chicken

Ingredients

•	Chicken	800 grams
•	Lemon juice	1 tablespoon
•	Kashmiri red chilli powder	1 teaspoon
•	Salt	to taste
•	Butter	2 tablespoons
•	For marinade
•	Yogurt	1 cup
•	Salt	to taste
•	Garlic paste	1/2 teaspoon
•	Garam masala powder	1/2 teaspoon
•	Kashmiri red chilli powder	1 teaspoon
•	Ginger paste	2 tablespoons
•	Lemon juice	2 tablespoons
•	Mustard oil	2 tablespoons
•	FOR MAKHNI GRAVY
•	Butter	50 grams
•	Ginger paste	1 tablespoon
•	Green chillies,chopped	4-5
•	Red chilli powder	1 tablespoon
•	Salt	to taste
•	Dry fenugreek leaves (kasuri methi)	1/2 teaspoon
•	Whole garam masala	1 tablespoon
•	Garlic paste	1 tablespoon
•	Tomato puree	400 grams
•	Garam masala powder	1/2 teaspoon
•	Honey	2 tablespoons
•	Cream	1 cup

Method

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.

Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.

Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.

Serve hot with naan or parantha.

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