Ingles

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TANDOORI CHICKEN

INGREDIENTS

4 Chicken Legs and Breasts (Skinned)
1/2 Tablespoon •
Tandoori Paste
1 Teaspoon •
Kashmiri Massalla
1 teaspoon •
Garam Massalla
1 tablespoon Lemon Juice
2 Teaspoons Mint Sauce
1 Crushed Garlic Clove
250ml Natural Yoghurt
Finely Chopped •
Coriander Leave
Finely Chopped Chilli (Optional)
(Serves 4 as a Starter)
PREPARATION
Deeply score thechicken with a sharp knife.
Add all the ingredients together in a bowl and mix well together.
Add the chicken to the mixture and let marinade for 4 or 5 hours, or leave overnight.
Place the marinated chicken on a tray and place under a preheated very hot grill. Cook for
approx. 30-40 minutes, turning once. The chicken is cooked when the juices run clear from the
thickest part of the chicken whenpierced with a skewer.
Serve with a fresh green salad, lemon and a mint yoghurt dip.
CHICKEN WITH GARLIC & GINGER

Ingredients

Pkg.chicken legs (to suit your size family)
LaChoy Soy Sauce
chopped garlic (in a jar)
ground ginger

Preparation
12-24 hrs ahead of time marinate chicken as follows:
Put chicken in container. In small bowl put 1 1/2 teaspoons of garlic and 1 small bottle ofsoy
sauce (what I use for 8-10 legs) stir and pour over the chicken. Sprinkle ginger over legs. Half
way thru (6-12 hrs.) turn legs and sprinkle with ginger.
Preheat oven to 425. Line cookie sheet with tin foil. Cook for 15 minutes then turn oven to 350
and finish cooking (approx.40 min).
Per serving
serve this with macaroni salad.
CELEBRITY CHICKEN

Ingredients

6 chicken pieces
1 pkgonion soup mix (in box)
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup water
Preparation
Arrange chicken pieces in a casserole dish or roaster. Mix all ingredents together and
pour over chicken. Cover and cook at 375. for about 1 hour. double the sauce amount if you like
lots.
Very Tasty.

Per serving

Enjoy
sweetsue41
CHICKEN AND RICE

Ingredients

Chicken legs or thighs or breastor all(no jokes!)
2 cups minute rice
1 can cream of mushroom
1 can cream of celery
1 packet of Lipton on soup dry

Preparation

1. Set oven on 325
2. Put cream of mushroom and cream of celery in sauce pan (DO NOT ADD WATER OR
MILK)and blend tell warm.
3. Pour that in cake pan (9inches by 13inches.)
4. Pour Dry rice on top of that and stir together and spread evenly on bottom of pan.5. Set chicken on top. so it doesn’t over lap.
6. sprinkle Lipton Onion soup all over the top of everything,
7. cover with foil
8. cook for ONE HOUR

Per serving

You will love this recipe, the prep time is fast and all you have to do is make a veggie
when it is done!!!!

RANCH CHICKEN

Ingredients

4-boneless,skinless chicken breast halves
1/4-cup ranch dressing
1/3-cup seasoneddry bread crumbs
2-tablespoons olive or vegetable oil

Preparation

Dip chicken into dressing,then coat with bread crumbs.
Heat oil in 10inch skillet over medium heat..Cook chicken in oil 12-15 minutes,turning once,until
outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Per serving

Serves 4 people
- 5 –
GRILLED PASTE CHICKEN

Ingredients1 whole chicken cut up into 8 pieces skin & external fat removed (except for wings)
Seasoning Paste: 1 teaspoon whole coriander seeds, roasted and then ground 1 teaspoon
salt 1/2 teaspoon freshly ground black pepper 1 teaspoon red chili powder 2 teaspoons garlic
minced fine 2 teaspoons fresh ginger minced fine 2 tablespoons lemon juice or white wine
vinegar or a combination of the two. 1tablespoon olive oil

Preparations

Make the seasoning paste:
Toast the coriander seeds in a hot skillet (cast iron is best) over med low heat until
they just start to become fragrant, about 3 to 5 min. Remove from heat & allow to cool a few
minutes. After cooling, grind to powder using either a coffee grinder or a mortar & pestle or
the back of a heavy pan against a cutting board. In a...