Chicken Alfredo #ramadan.

You get ready steeping roast Chicken Alfredo #ramadan employing 19 modus operandi as well as 2 and. Here you go consummate.

modus operandi of Chicken Alfredo #ramadan

1. You need of Chicken 1 peice.
2. Prepare half of Onion.
3. It's 2 of Garlic chopped.
4. Prepare to taste of Salt.
5. Prepare to taste of Red chilli.
6. You need 8 spoon of Cream.
7. Prepare 1 cup of Pasta any.
8. It's half of Green bell.
9. Prepare 3 spoon of Cheese.
10. You need 1 tsp of Italian herb.
11. You need 1 tsp of Basil.
12. Prepare 4 spoon of Butter.
13. Prepare 1 tsp of White paper.
14. It's 2 spoon of Lemon juice.
15. You need 1 tsp of Garlic paste.
16. It's 2 spoon of Any hot chilli sauce.
17. You need of Chilli flakes 1 tap.
18. Prepare 5 of Mushroom.
19. You need of Olive 5 any.

Chicken Alfredo #ramadan procedure

1. First prepared tha chicken add lemon garlic herb salt chillis hot sauce mix leave for 2 hour then grill.
2. Boiled tha pasta take a pan add two spoon butter and onion garlic chopped cook few mint then add veggies cook 2 seconds add spices then cream add 1 cup water cook until water dry add cheese add pasta cook 2 mint ready grill chicken and ready.

Murgh makhani - Butter Chicken 🐓.

You arrange simmering scald Murgh makhani - Butter Chicken 🐓 employing 33 program along with 6 and. Here you are take care of.

technique of Murgh makhani - Butter Chicken 🐓

1. Prepare of For marination.
2. Prepare 2 tbsp of yoghurt.
3. You need 1 pinch of salt.
4. Prepare 1 tbsp of lemon juice.
5. Prepare 2-3 cloves of garlic (paste form).
6. You need 2 tbsp of ginger paste.
7. It's 1 tsp of garam masala.
8. Prepare 1 tsp of chicken masala.
9. Prepare 1 tsp of coriander-cumin powder.
10. You need 2 tbsp of red chilli powder (it has to be kashmiri red chilli powder).
11. It's 400 g of boneless chopped chicken.
12. You need of For the gravy.
13. You need 3-4 tbsp of butter.
14. It's 2 of tomatoes (roughly chopped).
15. Prepare 2 of medium sized onions (roughly chopped).
16. Prepare 2 of green chillis (roughly chopped).
17. It's 5-8 of cashew nuts.
18. Prepare 3-4 of green cardamon pods.
19. Prepare 3-4 of cloves.
20. It's 5-6 of curry leaves.
21. Prepare 2 of cinnamon sticks.
22. It's 2 tbsp of garam masala.
23. You need 2 tbsp of chicken masala.
24. Prepare 3 tbsp of red chilli powder (Kashmiri).
25. Prepare of Salt (as per taste).
26. You need 1 tsp of kasuri methi (fenugreek).
27. It's 2 tbsp of thick cream.
28. You need of About 1 cup water for the liquid puree.
29. You need 1 tsp of sugar (you can substitute it with honey - but not too much).
30. Prepare of For garnishing.
31. Prepare of Some coriander leaves - chopped tiny (optional).
32. Prepare 1 pinch of fenugreek.
33. You need 1 tsp of cream.

Murgh makhani - Butter Chicken 🐓 procedure

1. For marinating: The process can go through two marination steps, but I just did one. Take a bowl, add in the chopped chicken pieces. You can choose to go for chicken with bone as this dish can be boneless or with bone. Add ginger paste, garlic paste, garam masala, chicken masala, red chilli powder, salt and lemon juice. Mix well and set it aside for 20-30minutes. I set it aside for 1 hour, you can leave it overnight too (in the fridge 😉).
2. To make the tandoor chicken: After marination, take a frying pan. Pour in some oil enough to fry the chicken but not too much. Place the chicken pieces in the pan and turn them to the other side when you think it might have cooked for quite some time (may be about 7 minutes). Use low flame. Keep turning them until they are brownish (light brown). Once ready, take the pieces out into a bowl..
3. Use the same frying pan, add in cardamon pods, cinnamon sticks, cloves, curry leaves and sauté. Add ginger garlic paste. Once you start smelling the garlic, add in the onions. Let it fry for some minutes, all using medium flame. Add in the chopped tomatoes, green chillis and butter, you can add tomato puree too. Add garam masala, chilli powder, chicken masala, salt, cashew nuts and water. Mix, cover and let it cook for about 20 minutes. After 20 minutes, let it cool..
4. Pour the mixture in step 3 into a grinder and grind. Once it's all mixed and ground, sieve it in order to get rid of the coarse spices and tomato skin/seeds. Also remember butter chicken gravy has to be velvety smooth. You can use a hand grinder too but a mixer grinder is the best choice..
5. Add butter 😁to the same frying pan. Add some garlic paste. I used grated garlic (last minute 😁). Pour in the liquid puree and let it cook for about 20minutes. Add in the tandoor chicken pieces, sugar, coriander leaves and salt if it's not as per your taste yet. Sprinkle in fenugreek, and add in thick cream. Stir and let it cook for another 10 minutes.
6. Serve hot and eat quickly 😜. For plating, take a bowl and fill it with gravy and the chicken pieces on top. Take some bit more gravy and pour it over the chicken pieces. Sprinkle fenugreek and coriander leaves. Eat with Naan or rice..

Salmon and seasonal veg.

You execute sizzling blanch Salmon and seasonal veg adopting 6 ingredients also 4 than. Here you go score.

ingredients of Salmon and seasonal veg

1. Prepare of salmon fillets.
2. Prepare of Lots of potatoes.
3. It's of Cherry tomatoes.
4. It's of spinach.
5. It's of lemon.
6. Prepare of Butter for potatoes.

Salmon and seasonal veg individually

1. Season the salmon with salt and pepper and cover in slices of lemon. Wrap them in foil, place on a baking tray in an oven at 200c for 20 minutes..
2. Wash the potatoes. Cut into small chunks and boil until soft..
3. Wash the tomatoes and spinach, mix up with dressing (I use olive oil and balsamic)..
4. Serve salmon with the potatoes and keep the salad cool on the side..

Chicken Chow Mein with Whole wheat noodles 🍜 🥢.

You arrange brewing reduce Chicken Chow Mein with Whole wheat noodles 🍜 🥢 proving 20 receipt so 5 together with. Here you are arrive.

program of Chicken Chow Mein with Whole wheat noodles 🍜 🥢

1. Prepare 200 g of chicken breast or thigh, thinly sliced.
2. You need 4 cups of green cabbage, finely shredded.
3. It's 1 1/2 tbsp of vegetable cooking oil.
4. You need 2 cloves of garlic, finely chopped.
5. It's 200 g of whole grain noodles.
6. It's 1 of carrot, julienned.
7. Prepare 1 cup of shredded cabbage.
8. You need 1 cups of beansprouts.
9. You need 3 of green onions, cut into 5-6 cm pieces.
10. You need 4-5 tbsp of water.
11. You need of CHOW MEIN SAUCE:.
12. You need 2 tsp of cornflour / cornstarch.
13. It's 1 tbsp of light soy sauce.
14. It's 1/2 tbsp of dark soy sauce.
15. It's 1 1/2 tbsp of oyster sauce.
16. It's 1 tsp of fish sauce.
17. It's 1 tbsp of shaoxing rice wine.
18. It's 1 tbsp of sugar.
19. It's 1 tsp of sesame oil.
20. You need Pinch of Ground white pepper.

Chicken Chow Mein with Whole wheat noodles 🍜 🥢 little by little

1. Mix together showmien sauce and use about 1 tbsp marinate your chicken for 10 min..
2. Put dry whole meal noodles in a big mixing bowling and pour hot water until it cover up the noodles. Leave it cook for 5 mins. Then drain it of and add 1 tsp on the noodles and mix well.
3. On a medium heat wok, add cooking oil and garlic, stir fry for 10 seconds or until it starts to turn golden and crisp..
4. Add chicken and stir fry about 1 min until the surface starting to browning up but inside is still raw. Add carrot, cabbage, and stir fry for 30 second..
5. Add the noodles, Sauce mix well and add water. Stir fry for 1 minute, tossing constantly. Add some beansprouts and spring onions. Toss through for 30 seconds or until the beansprouts just start to wilt. Remove from heat and serve immediately..

Kuku paka - African chicken curry. This east African dish is one of the easiest "curries" you could ever make. Kuku is the Swahili word for chicken, and paka is the Bengali word for delicious. This wonderfully flavorful curry comes from Kenya, along the East African coast.

This kuku paka recipe is a favourite amongst the family. It originates from the East African Coast with influence from the Indian cuisine. This traditional East African dish is a staple in our house. You achieve baking mull Kuku paka - African chicken curry applying 14 ingredients so 6 as well as. Here you go get someplace.

process of Kuku paka - African chicken curry

1. You need 600 g of chicken tight.
2. You need 2 tbsp of minced ginger.
3. Prepare 1 tbsp of minced garlic.
4. You need 1 tsp of chilli powder or paprika.
5. It's 2-3 of big green chilli.
6. It's 1 tin of coconut milk.
7. You need Tin of sweet corn (I got mix peas and sweet corn so I use that).
8. It's 1 of lemon.
9. It's 1 tsp of turmeric.
10. It's of Some salt.
11. It's 1 handful of green beans.
12. It's 1 of red chilli (finely chopped) for garnish.
13. Prepare 1 handful of coriander.
14. You need 1-2 tbsp of vegetable cooking oil.

This traditional East African dish is a staple in our house. Kuku Paka is a chicken dish with a coconut-based curry and is also called "kuku na nazi". It has Arabic, Indian and African influences. The dish is particularly popular in the East African coast and among the Indian communities living in.

Kuku paka - African chicken curry singly

1. Prep your ingredients, if you use chicken tight with bone I would leave the bone in and take chicken skin out..
2. Marinate your chicken with garlic, ginger, green chilli, a pinch of salt and turmeric. Leave it for 15-20 min..
3. On a griddle pan, high heat, spray some vegetable oil and place chicken on the griddle pan leave them cook about 3-5 min on each side or until chicken nice and golden brown on both side..
4. On a saucepan, medium heat, add coconut milk in and wait until coconut milk start boiling, add the rest of curry paste from marinate your chicken and you can add some water on the griddle pan to get those lovely sauce out and pour it in the saucepan too. Add chicken and green beans then sweet corn..
5. Add some lemon juice, seasoning with salt and add some coriander. Stir well and turn off the heat.
6. Put some finely sliced red chilli on top before serve.

Kuku Paka is a spiced chicken and coconut curry dish that is full of exotic flavours. Also called Kuku na Nazi, the dish is popular in parts of East Africa and among Indian communities living in Kenya, Tanzania and Uganda. Paka in Swahili means to smear. Variations: For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use Some recipes add potatoes or hard-boiled eggs to the curry.

My Sweet & Tangy Roast Gammon Veg Bake 😁.

You doing grilling ruin My Sweet & Tangy Roast Gammon Veg Bake 😁 employing 19 method than 14 furthermore. Here is how you get someplace.

receipt of My Sweet & Tangy Roast Gammon Veg Bake 😁

1. You need of New Potatoes cut in half, leave skins on..
2. It's of Olive Oil.
3. It's of Onion chopped.
4. Prepare of Garlic Crushed.
5. It's of Runny Honey.
6. It's of Rice wine Vinegar.
7. Prepare of chicken stock cube/ Bullion.
8. Prepare of Boiling Water.
9. Prepare of Tomatoes Chopped.
10. It's of olive oil.
11. You need of Gammon joint.
12. Prepare of Salt.
13. Prepare of Black Pepper.
14. It's of carrots cut in half lengthways.
15. Prepare of Parsnips cut lengthways.
16. It's of Garden Peas.
17. Prepare of Cabbage cut length ways.
18. Prepare of Pineapple Chunks.
19. You need of Mixed Peppers cut small.

My Sweet & Tangy Roast Gammon Veg Bake 😁 in succession

1. Have all the ingredient ready..
2. Put potatoes on tho boil for 10 minutes.
3. Heat up the oil, add onions and garlic fry for 1 minute.
4. Add the honey and the rice wine to the onions and mix well.
5. Add the chicken cube to boiling water then add it to the onions and stir.
6. Add the chopped tomatoes to the honeyed onions, stir in, then when brought to a boil, set aside into a jug for later..
7. Slice the gammon, add the tblsp of olive oil and fry each piece on both sides for around a minute each side, then transfer to oven dish..
8. Sprinkle the salt & pepper over the gammon..
9. Then place your carrots and parsnips on top.
10. Add peas, peppers and cabbage on top.
11. Then add all the pineapple chunks and peppers. You can now add the the onion honeyed sauce, you set aside earlier..
12. Add the potatoes all over the top, add the peppers and spray with olive oil spray on potatoes, or brush the top with olive oil..
13. Cook in oven on 180°C or gas 6 for 1 hour or for if you have a fan assisted oven, 50 minutes..
14. Done nice served with some bread or crusty cobs.

Sig's Leftover Chicken Salad.

You organize steeping griddle Sig's Leftover Chicken Salad employing 8 technique along with 2 furthermore. Here is how you make it.

modus operandi of Sig's Leftover Chicken Salad

1. It's 4 of cooked chicken breasts or equivalent other cooked chicken meat.
2. Prepare 1 of small bunch of chives.
3. It's 2 of large tomatoes or 3-4 colourful cherry tomatoes per person.
4. You need 1 of small sweetheart lettuce.
5. It's 1 of unwaxed or washed lemon.
6. Prepare 2 tablespoons of olive oil.
7. It's 4 tablespoons of cherry vinegar (or red wine vinegar).
8. It's 1 of flat teaspoon sugar.

Sig's Leftover Chicken Salad modus operandi

1. First grate lemon peel into a bowl, then squeeze the juice of the lemon over it. Gently warm your chicken pieces in a frying pan, then add the lemon juice and peel. Add salt and pepper. Gently heat until the peel has softened, it only takes a minute or two..
2. Remove chicken from pan, cool down. Wash lettuce leaves, thinly slice them. Half the cherry tomatoes or cut bigger tomatoes into smaller bits. In either case remove seeds to be discarded. Chop the chives. Gently mix all together. Make a dressing by mixing the vinegar, olive oil and sugar together. Add dressing over the salad, mix gently. You can make salad without mixing chicken in, serve chicken on top of the salad instead..