Poultry & Seafood
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Poultry and Seafood Dishes

 

Tandoori Chicken (Lightly spiced and seasoned charbroiled chicken)

 

Chicken Biryani (Tender chicken pieces marinated in spices and cooked with basmati rice)

 

Egg Curry (Seasoned eggs with onions in a thick tomato curry)

 

Shrimp Curry (Seasoned shrimp or prawns with onions, bell peppers and mushrooms in a creamy tomato curry)

 

 

Tandoori Chicken (Lightly spiced and seasoned chicken)

Ingredients - Recipe for 4 people

1
2 cups plain yogurt
2
2
1 tbsp coriander powder
1 tbsp cumin seed powder
3 tbsp lemon juice
1/2 tsp salt (add to taste)
1/2 tsp red chili (add to taste)
2 - 3 pounds of chicken cleaned and halved
2 tbsp chopped fresh cilantro

(The following spices can be substituted with bottled NIRAV brand tandoori paste)

1/2
1/4 tsp cinnamon powder
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp mace
1/4 tsp cardamon

Cooking Instructions

  1. In a large bowl, mix all the ingredients (or the tandoori paste) EXCEPT for the chicken
  2. When all the ingredients are mixed, add the chicken
  3. Thoroughly mix all of the ingredients until the chicken is fully covered
  4. Marinate the chicken at room temperature for 3 hours or in the refrigerator for 8 hours
  5. Cook over medium-hot charcoal fire for 20 - 30 minutes or until chicken is fully cooked
  6. Baste and turn the chicken often, add more lemon on top of chicken if needed

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Chicken Biryani (Tender chicken pieces marinated in spices & cooked with basmati rice)

Ingredients - Recipe for 4 people

2 - 8 oz cups of uncooked basmati rice
1 pound of chicken (you can also use boneless/skinless chicken breast cut into small pieces)
1 medium onion finely chopped
3 tsp garam masala
2
2
2 tsp red chili (add less if you don't want it spicy!)
1 tsp coriander and cumin seed powder (dhana-jiru)
1 tsp cloves
1/2 tsp tumeric
1 tbsp saffron
3 dried bay leaves
3/4 cup chopped tomato
1/2 cup yogurt
1/2 cup milk
2 tbsp oil
3 tbsp butter
1/2 tsp salt (add to taste)
2 tbsp chopped fresh cilantro

Cooking Instructions

  1. In a large bowl, wash the rice thoroughly and then let it soak in water for 30 minutes
  2. In a separate bowl, mix red chili powder, 1 tsp of garam masala, yogurt, 1/2 of the garlic, 1/2 of the ginger and 1/2 of the tumeric.  Then add the chicken pieces, mix well and let this marinate for 1 hour
  3. In a separate non-stick pot, boil 3 cups water and add salt, bay leaves, cloves and rice
  4. Let the rice cook until its about 3/4th done, then drain the rice and set aside
  5. When this is all done, in a non-stick pan, add the oil and butter and let it warm up
  6. Then add the onions, remaining garlic, ginger, tumeric, garam masala, dhana-jiru and tomatoes to the onions.  Let this cook until the onions are brown.
  7. When this is cooked about 5 minutes, add the marinated chicken and let it cook slightly until tender
  8. On the side, add the saffron to the milk
  9. Then Mix layers of the rice with the chicken (best to have rice on the top layer)
  10. Add the saffron/milk and any remaining ingredients but top the rice with the cilantro
  11. Cover the pot and cook the rice and chicken in the oven for about 10 - 15 minutes or until the rice and chicken are completely cooked.

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Egg Curry (Seasoned eggs with onions in a thick tomato curry)

Ingredients - Recipe for 4 people

4 Eggs (boiled & cut in halves)
2 medium onions finely chopped
8 oz crushed tomatoes (available canned)
1 small bell pepper (optional)
8 oz water
1 tsp chopped garlic (lasen)
1/2 tsp minced ginger (adhu)
1/4 -1/2 tsp salt (add to taste)
1 tsp sugar
4 cinnamon sticks
1/4 tsp coriander and cumin seed powder (dhana-jiru)
1/8 tsp tumeric (ahred)
1/2 tsp green chili
1/2 tsp red chili powder (add more/less based on preference)
1/4 tsp garam masala
2 tbsp oil
2 tbsp butter
3 tbsp fresh cut cilantro

Cooking Instructions

  1. Preferably in a non-stick pot, melt butter and warm oil
  2. When oil is slightly warm, add the cinnamon sticks & let them sizzle for flavor
  3. Add chopped onions and bell peppers (optional).  Let them cook over medium heat until light brown or translucent
  4. When onions and bell peppers are done, add garlic, ginger, green and red chilis, garam masala,  tumeric (ahred) and dhana-giru
  5. Let all the spices sizzle and mix in with the onions and bell peppers
  6. Add crushed tomatoes and mix all of the ingredients
  7. Add the water and let all the ingredients cook for 5 - 10 minutes
  8. Add the boiled eggs cut in half (you may need to add more water, but first taste the sauce)
  9. Cook for 15 minutes or until flavor sets into the eggs
  10. Reduce heat to low and add the fresh cilantro and you're done!

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Shrimp Curry (Seasoned shrimp or prawns with onions, bell peppers and mushrooms in a creamy tomato curry)

Ingredients - Recipe for 4 people

1 pound shrimp or prawns (boiled & peeled)
2 medium onions finely chopped
8 oz crushed tomatoes (available canned)
6 oz of mushrooms cut into quarter pieces
1 small bell pepper 
2 - 3 oz heavy whipping cream
8 oz water
1 tsp chopped garlic (lasen)
1/2 tsp minced ginger (adhu)
1/4 -1/2 tsp salt (add to taste)
1 tsp sugar
4 cinnamon sticks
1/4 tsp coriander and cumin seed powder (dhana-jiru)
1/8 tsp tumeric (ahred)
1/2 tsp green chili
1/2 tsp red chili powder (add more/less based on preference)
1/4 tsp garam masala
2 tbsp oil
2 tbsp butter
3 tbsp fresh cut cilantro

Cooking Instructions

  1. Preferably in a non-stick pot, melt butter and warm oil
  2. When oil is slightly warm, add the cinnamon sticks & let them sizzle for flavor
  3. Add chopped onions, mushrooms and bell peppers.  Let them cook over medium heat until light brown or translucent
  4. When onions and bell peppers are done, add garlic, ginger, green and red chilis, garam masala,  tumeric (ahred) and dhana-giru
  5. Let all the spices sizzle and mix in with the onions, mushrooms and bell peppers
  6. Add crushed tomatoes and mix all of the ingredients
  7. Add the water and let all the ingredients cook for 5 - 10 minutes
  8. Add the cooked shrimp or prawns (you may need to add more water, taste the sauce and add accordingly)
  9. Cook for 20 minutes or until the shrimp/prawns are cooked and the sauce has come to a boil
  10. Reduce heat to low and add the whipping cream and fresh cilantro
  11. Simmer for 10 minutes and you're done!

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