Need really good chicken recipes.....
keck
22 years ago
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Comments (13)
cookingrvc
22 years agolast modified: 9 years agoMike_Schueller
22 years agolast modified: 9 years agoRelated Discussions
Anybody have a good T&T Butter Chicken (Makhani?) recipe
Comments (5)My Murgh Makhani is adapted from Madhur Jaffrey's recipe in her Indian Cookery book. It starts with freshly made tandoori chicken, which I kind of cheat when making, starting with a ready-made masala I buy at my local Indian grocer. Tandoori Chicken: Combine 2 tbsp tandoori masala with 2 tbsp plain (really plain - no gelatins or other weird ingredients) yogurt, 2 tbsp lemon juice, and 2 tbsp veg oil and marinate 1 kg skinless chicken parts for at least 6-8 hours. Cut gashes into the chicken flest and rub in the marinate for maximum infused flavour. Grill over hot coals until done OR bake on a rack in a 450F oven for about 30 minutes. Murgh Makhani: 1 recipe freshly made tandoori chicken 4 tbsp tomato paste + enough water make 1 c. 1 cubic inch of fresh ginger, peeled and finely grated 1 1/4 c. 10% cream 1 tsp garam masala 3/4 tsp salt 1/4 tsp sugar 1 fresh hot green chili, finely chopped 1/4 tsp cayenne, or to taste 1 tbsp chopped cilantro 4 tsp lemon juice 1 tsp ground roasted cumin seeds Combine these ingredients and mix well. This can be prepared in advance and refrigerated until needed. When chicken is ready, heat 1/2 c unsalted butter in a saute pan. Once melted, add the combined liquid ingredients. Bring to a simmer and cook on med heat for a minute or so, whisking in the butter. Add the still-warm chicken pieces, and serve as soon as everything is heated through....See MoreGot a good Fried Chicken recipe?
Comments (3)Oh Robin you've made my mouth water and the memories of Sunday dinner at our house as a child come flooding back. My dad made the best fried chicken. It was and is a fairly simple recipe. Being health and weight conscience I only make it for special occassions. My kids still ask for Pop's fried chicken on their b-days. Coat and Season chicken, (can use boneless breasts or other parts after soaking in ice, salted water for about an hour) with flour and salt and pepper. Dip coated chicken in an egg and milk mixture, again with s&p. Then take a brown grocery bag. Put flour, (start with 2 or three cups (depending on how many pieces you are coating. More s&p) Place chicken pieces only one or two at a time in the bag and shake, shake, shake until pieces are nicely coated. After all pieces are coated, place chicken in frig while heating Crisco shortening in a cast iron skillet. When shortening is melted take a drop or two of water, when shortening sizzles the pan is ready for the chicken. Do only a few pieces at a time. Leave lots of room in the pan for chicken to fry. When golden brown remove chicken. Place on paper towels and remove excess fat. Season to taste while chicken is still hot! We never made a gravy for it, never saw the need! Enjoy. Now I need some of Pop's Fried Chicken! :)...See MoreRECIPE: Need really good bagged lunch idea's
Comments (6)I use a lot of those "snack sized" baggies. Then I measure out a portion of almonds, peanuts, dried mangos, muesli, granola -- lots of little snacks -- you can put almost anything you like to eat into one of those little baggies. I love yogurt, and will mix the muesli or granola right into the yogurt. I take packages of flavored oatmeal along with a package of fruit -- for example, peach oatmeal with peaches packed in water -- and I make that up for lunch, with a sprinkling of toasted slivered almonds on top (for protein). I hard boil eggs, and take them along (make sure you don't hard boil fresh eggs; they are dreadful to peel. Wait until the eggs are at least 1 week past the "sell by" date, and then cook them. The shells will just fall off. Trust me. I used to raise chickens.) All of the pasta salads are wonderful, as mentioned. One I use is 2 pounds rottelle (? spelling - that spiral pasta) pasta, cooked al dente, mixed with a package of dry bacon Ranch dressing that has been made up with fat-free mayo. I usually add more mayo than the package says to add, as it keeps the pasta nice and moist, and you don't skimp on the flavor at all. To that I add whatever variety of shredded veggies I'm in the mood for that week, or is available at the market. It's simple and quick. You can add string cheese, low fat cheddar (or regular, if calories aren't an issue), those cartons of cottage cheese that are a single serving with fruit on the top that you mix in, or any other cheese you like. I make my own bread, so I'll often include a piece of that, and sometimes wrap the cheese up in the bread and eat it that way. If you like veggies out of a can, you can include those. I sometimes add small cans of peas or corn (my favorites). Don't forget fresh veggies, with or without hummus (yummy and so good for you and so filling as well!) Of course, you can always make your own soup or salad ahead of time. If you made up, for example, some chili on the weekend, you could eat it all week, or eat it a couple of times and freeze the rest in individual portions. Same with other soups. Salads don't take long to toss together, and will keep in the fridge as long as you don't add the tomatoes (which will end up mushy in a fridge), so you add those at the last minute, along with the dressing. Oh, yes, and every now and then, I really do eat a sandwich. It's just that I've had to pack a lunch for most of my career, and by now, sandwiches have really gotten old! Anyway, hope I've offered a few ideas you like. MacThayer...See MoreDrew- Any good recipes for the Jamaican chicken jerk.
Comments (3). For jerk sauce I use my own recipe, never wrote it down. All on the net are just not right. You need allspice, nutmeg, and a touch of ginger, most add way too much! Also no cinnamon! Peanut oil or canola is supposed to be used. I use fruity olive oil. Brown sugar, fresh thyme, garlic. You need super hot scotch bonnets. the only ones that fit the bill for me are chocolate, some reds and the best is MOA yellow Scotch Bonnets. Also scallions. Other ingredients to me ruin it. Allspice berries are best, and cooking with green allspice wood would make it authentic. This is impossible. You can get Allspice berries on Amazon, you can use powdered Allspice, but it is not as good. As far as portions this recipe is OK, black pepper super fine is OK to add, again no cinnamon!! No lime!! I have been to Jamaica 4 times, and mine tastes like or close to the stuff there, the roadside 55 gallon drum cookers. Do not use soy sauce or catsup! Use a couple slivers of ginger, not too much. Recipe attached. Modify it with above alterations. Also you should start with two peppers and try. Add more for desired heat level. You can use any hot pepper but Scotch Bonnets are very unique, hot and very fruity tasting. I have found marinating really does not work for me. The marinade burns off, or is so diluted and does not penetrate chicken. What I do is grill chicken 1/2 cooked over hot coals, or propane. Mix jerk sauce with chicken gravy to the heat level you prefer. Fill a 2 inch high oven pan with about 1 inch of gravy. Add chicken and cook at 350 for about 1/2 hour. Serve gravy over chicken. The more you cook it, the more it falls off the bone if you like that style. Another way is to grill chicken completely and add jerk before serving, or jerk gravy. All of us have had mashed potatoes and gravy. Serving jerk gravy over fries is awesome. It is my favorite way to consume jerk. But I can't eat many carbohydrates so only make this once or twice a year. Here is a link that might be useful: Jerk sauce recipe...See Moregigghee
21 years agolast modified: 9 years agoaprile
21 years agolast modified: 9 years agocharityoh
21 years agolast modified: 9 years agobunnyman
21 years agolast modified: 9 years agoCindy_MI
21 years agolast modified: 9 years agoJacksMom
21 years agolast modified: 9 years agorecipes
21 years agolast modified: 9 years agoSunny3
21 years agolast modified: 9 years agocinnamonminnie
21 years agolast modified: 9 years agowoodie
20 years agolast modified: 9 years ago
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