I Love Chicken (Recipes)

but i m vegetarian.sorry i donot know about the recipes of chicken....

a marinade of honey, ginger, soy sauce, onion and garlic give this chicken dish an authentic. asian flavor without a lot of fuss

I love pepper chicken.........its so tasty...If you want go to this website,http://recipesforindianfood.blogspot.com

I love chicken as well. My favorites are roasted chicken, chicken wings, BBQ, salt & pepper, honey garlic, teriyaki. My family makes a whole bunch of different filipino dishes using chicken and never really bothered to ask what is made up of. Chicken is good.

Serves: 4 Cooking time (approx.): 15 minutes Style: North Indian (Mughlai) Non-Vegetarian 800 grams of boneless 1"chicken chunks 1 cup(s) yoghurt well beaten 1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders 4 whole red chillies made into a paste with a little water 1 tablespoon(s) each of ginger and garlic pastes 1 tablespoon(s) dried fenugreek leaves (optional) 2 tablespoon(s) lemon juice 2 tablespoon(s) oil butter for basting salt to taste finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour. Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours. Skewer the chicken chunks and roast it in a preheated oven for about 12 minutes or till the chicken is almost done. Baste the chicken chunks with butter and roast for another 3 minutes. Garnish with onion rings, lemon wedges and finely chopped coriander leaves. TIPS: If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. Alternatively the chicken chunks could be barbequed on an open grill. Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish. Serve hot with: Green Chutney (Hari Chutney)

I love chicken, also, and eat it more than any other meat. Here is one of my favorite recipes using chicken. Jewish Chicken (I didn't name it!) Chicken pieces 2 to 4 cans cream whatever of soup (I use homemade) 1/4 to 1/2 cup milk (canned or powdered works fine) 5 to 6 onion slices 1/2 cup grated cheddar salt and pepper Rinse chicken pieces and pat them dry. Place chicken in a shallow baking pan and bake at 350 until almost done, about 30 minutes. Remove chicken and drain grease. Mix soup and milk in a bowl until smooth and creamy. You may need to add a bit more milk to get the soup to be creamy. Pour the soup mixture over chicken, add onion slices to the top, and bake another 15 to 20 minutes. If desired, sprinkle shredded cheese on it before the second baking time. The more soup you use, the more gravy you get and that's the best part of this dish for my family.