Silken Chicken Recipes

SILKEN CHICKEN

Steps:

• Preheat the oven to its highest temperature and arrange a shelf in the top third of the oven.
• Cut 3 diagonal slits across the top of each chicken breast and prick the chicken pieces with the sharp point of a small knife.
• Place them in a single layer in a large baking dish and rub both sides with the salt and lemon juice. Leave for 5 minutes.
• Meanwhile, combine the cream with the garam masala, cayenne, cumin, paprika, garlic and ginger in a bowl.
• Stir this mixture well and pour over the chicken. Rub it into the meat and leave for 10 minutes (or longer - up to overnight).
• Lift the chicken pieces up - most of the marinade will cling to them - and place them in a single layer in a shallow baking pan lined with aluminum foil.
• On top of each, sprinkle a little salt, pepper, garam masala, cumin, cayenne, mint and lemon juice.
• Put into the top third of the oven and bake for 15 minutes or till the chicken is just white all the way through.
• Serve immediately, minted side up.

SILKEN CHICKEN

Steps:

• 1. Preheat the oven to its highest temperature and arrange a shelf in the top third of the oven. 2. Cut 3 diagonal slits across the top of each piece of chicken breast, being careful not to cut all the way through and also not to go to the edge. Prick the chicken pieces with the sharp point of a small knife. Put them in a single layer in a large baking dish and rub both sides with the salt and lemon juice. Leave for 5 minutes. Meanwhile, combine the cream with the garam masala, cayenne, cumin seeds, paprika, garlic, and ginger in a bowl. Stir this mixture well and pour it over the chicken. Rub it into the meat and leave for 10 minutes. 3. Lift the chicken pieces up (most of the marinade will cling to them) and place them down in a single layer in a shallow baking pan lined with aluminum foil. On top of each, sprinkle a little salt, black pepper, garam masala, ground roasted cumin seed, cayenne, dried mint, and lemon juice. Put into the top third of the oven and bake for 15 minutes or until the chicken is just white all the way through. Serve immediately, minted side up.

RESHMI KEBAB (SILKEN KEBABS)

Steps:

• Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
• Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
• Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
• Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.

VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE

Steps:

• Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
• Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
• Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
• Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

BLACK-SKINNED CHICKEN SLOW-COOKED IN COCONUT SAUCE

Steps:

• In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid.
• Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt.
• Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve.

SILKEN CHICKEN 'TIKKA MASALA'

Steps:

• Put the chicken in a bowl. Add the salt and lemon juice and rub them in.Prod the chicken lightly with a tip of a knife and rub the seasonings in again.
• Add the remaining kebab ingredients except the oil,mix well,cover and refrigerate for 6-8 hours,although longer will not hurt at all!
• Preheat the grill,thread the meat onto two to four skewers (flat,sword-like ones are best). Brush with oil and balance the skewers on the rim of a shallow baking tray.
• Place about 5" from the heat source and grill for about 6 mins on each side or until lightly browned and cooked through.
• FOR THE SAUCE:.
• Pour the oil into a large non stick pan with a lid and set over med high heat. when the oil is hot add the onion and stir fry until they turn reddish brown (6-7 min).
• Add the ginger and garlic and continue to fry,stirring for 1 minute.
• Add the coriander,turmeric,cayenne and paprika, stir for 10 seconds,then add a tbsp of yogurt,stirring until it is absorbed.Add the remaining yogurt this way a tbsp at a time.
• Put in the tomatoes and fry for 3-4 mins until they turn pulpy. Keep mashing them with the back of a wooden spoon to help the process along.
• Add the salt and the stock and bring to a simmer.
• Cover and reduce the heat to low and simmer gently for 15-20 mins.The sauce should turn thick.
• Stir in the garam masala and fresh coriander,taste and add more salt if needed.
• When the kebabs are cooked push the chicken off the skewers with a fork and fold the meat into the sauce.