Afghani Karahi

Ingredients:

• Chicken – 1 kg
• Chopped tomato – ½ kg
• Ghee – ¾ cup
• Green chillies – 6
• Ginger garlic paste – 1 tbsp
• Salt – 1 tsp
• Red crushed chilli – 1 tbsp
• Lemon – 1
• Black pepper – 1 tsp
• Cumin seeds – 1 tbsp
• Dry coriander – 1 tbsp
• Ginger flaks – as required

(Cumin seeds, dry coriander and black pepper, fried and grind)


Procedure: 
Take a wok and heat up ghee, then fry chicken and take it out of the ghee. Take another pan or wok, add chopped tomato and cook until soft. Then add in tomatoes, salt, ginger garlic paste, red crushed chilli and whole green chillies and fry well. Now add fried chicken, grind masala and ghee (which we used in chicken while frying) mix well and cover. Cook on low heat for 10 minutes. When done, squeeze lemon juice and serve with ginger flakes.

Chicken Manchurian

Ingredients

Chicken boneless___ half kg cut into cubes
Ginger, garlic paste___ 1 table spoon
Onion___ 1 bundle(unripe crushed)
Sugar___ 1 table spoon
Pine apple cubes___ 1 table spoon
Soya sauce___ 1 table spoon
Tomato sauce___ half cup
White vinegar___ 2 table spoon
Chicken cubes mixed plain flour___ 1 table spoon
White pepper crushed___ 1 tea spoon
Oil___ 2 table spoon
Salt___ to taste

Procedure:

First of all add vinegar, soya sauce, salt, sugar and one table spoon corn flour in chicken and leave for half an hour.

Manchurian's hot plate is easily available at market but if you do not have then place any iron's tray at a very low flame so that it is hot well. Heat oil into a deep frying pan at a very low flame.
Add garlic and ginger and fry lightly and add onion, when it becomes light pink then add tomato sauce, white pepper, pineapple cubes and corn flour and add plain flour with it and stirr quickly.
When the sauce becomes viscous then chicken manchurian is ready now pour this chicken manchurian on the heated tray or plate and serve it quickly.

Chicken Rice Skillet

Ingredients:

4 chicken breasts (boneless and skinless)

2 cups uncooked rice

1 can condensed cream of mushroom soup (10 1/2 ounces)

1 1/2 cup milk

1/4 cup parmesan cheese

1 cup sliced mushrooms

1 clove garlic (minced)

1 medium onion

1 tablespoon oil

Salt and pepper

Method:
Always make sure the meat is fully cooked before serving, regardless of the time indications given!
1. Cut chicken breasts into strips.
2. Heat oil in a large skillet at medium heat.
3. Add chicken and cook until brown on all sides.
4. Add the mushrooms, onions and garlic. Cook for 1-2 minutes.
5. Add the mushroom cream and milk. Stir and bring to a boil.
6. Reduce heat to low. Add Rice, Parmesan cheese, salt and pepper.
7. Cover and stir until the rice is ready.

Special Chicken

Ingredients:
- Boneless chicken breasts (cut into small or medium thin strips, lengthways, wash and drain well). 1 kg
- Cocoa powder 4 tbsp
- Flour 4 tbsp
- 2 tbsp corn flour + 1/4 tsp baking powder (Mix them well and sift together).
- Evaporated milk 6 - 8 tbsp
- Ginger paste 1 tbs
- Garlic paste 1 tbs
- Honey 2 tbs
- Red chili powder 2 tbs
- Tomato ketchup 4 tbs.
- Quick cooking oat meals 1 cup
- (spread evenly with dry hands in a large tray).
- Oil for deep frying.
For Garnishing:- half cup Semi-Sweet melted chocolate.

METHOD:
- Place all the ingredients (Except oat meals and oil) in a large mixing bowl and mix very well until all ingredients well combined.
- Cover and leave to marinate in refrigerator for one hour, then mix again gently and coat well chicken strips turn by turn in oat meals.
- Now deep fry in batches in hot oil over medium slow flame until little dark browned, crispy and cooked.
- Drain on absorbent paper, and then transfer into serving platter. Garnish with melted chocolate.
- Serve hot at tea time or any time, as it is or cut them in half, accompanied by dips, chili garlic sauce or chocolate syrup if desired.

Variation: Use white sesame seeds instead of oat meals