Creamy Chicken Enchiladas

Integradients
8 inch 10 Flour Tortilla (warmed)
1 cup Picante Sauce
2 tsp Chili Powder
8 oz Sour Cream
1 medium Tomato (chopped)
2 cup Chicken (chopped and cooked)
1 cup Monterey Jack Cheese (shredded)
1 cup (10 3/4 oz) Cream of Chicken Soup
1 green Onion (sliced)

How to make creamy chicken enchiladas:

• Combine soup, sour cream, picante sauce and chili powder.
• Mix 1 cup picante sauce mixture, cheese and chicken.
• Spread 1/4-cup chicken mixture down center of each tortilla.
• Roll it up and place it in a baking dish with seam-side down.
• Spread remaining picante sauce mixture over enchiladas.
• Cover it.
• Bake it at 350 degrees F for 40 minutes.
• Top it with onion and tomato.

Grilled Spiced Chicken

Integradients
1 tblsp Coriander Seed
1 tblsp Fennel Seed
2 lb Chicken Breasts (boneless and skinless)
1/2 lb Shallots (cut to 1/4â)
1/2 cup Peanut Oil
1/2 cup Balsamic Vinegar
1 tblsp Juniper Berries
2 tsp Black Peppercorns
1 tblsp Dijon Mustard
1/4 tsp Red Pepper (crushed)
1 lb Portobello Mushroom Caps
1 large Red Pepper (roasted and cut into thin strips)
2 lb Spinach Leaves (clean)
Salt according to taste

How to make spinach salad with grilled spiced chicken:

• Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
• Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
• Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
• Drain reserving shallots and oil both.
• Drain shallots on paper towels and set aside.
• Combine cooking oil, mustard, vinegar, pepper flakes and salt.
• Grill chicken and let it cool.
• Reduce into small size strips.
• Grill mushroom caps after brushing it with dressing.
• Let it cool slightly.
• Cut into 1â€� strips.
• Toss spinach with vinaigrette.
• Top it with strips of mushroom, chicken and pepper.
• Garnish with crispy shallots.
• Serve.

Chicken in Red Wine Sauc

Ingredients:

1 kg chicken, cut into pieces
1/2 tsp freshly ground pepper
1/2 tsp mustard powder
salt (namak) to taste
250 gm button Mushrooms (Goochi)
12 red chilli (lal mirch), soaked in 1/2 cup olive oil
250 ml red wine
200 gm fresh cream (malai)
1cup cooked rice (chawal) 

How to make chicken in red wine sauce:

• Rub the chicken with the ground pepper, mustard powder and salt to taste.
• put the chicken pieces, button mushrooms, red chillies soaked in olive oil, red wine, fresh cream and salt to taste in a large saucepan.
• saute over high heat for two minutes.
• cover the pan and cook for 15 minutes or until the chicken is done and the gravy is thick.
• serve hot on a bed of cooked rice.

Chili chicken

500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry

How to make chili chicken :

• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
• Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

Chicken Kheema

I prefer to eat it with garlic naan or butter toasted bread.

Ingredients
1 pound Ground chicken
2 medium sized Onions, finely chopped
4 small Roma Tomatoes, finely chopped
1 teaspoon Ginger -Garlic paste
1 teaspoon Cumin seeds
2 to 3 whole Cloves
1 to 3 Cardamom pods
1 Bay leaf
2 teaspoons Cumin powder
2 teaspoons Garam masala
1 teaspoon Turmeric powder
1 teaspoon Red chili powder
4 tablespoons Oil
Salt

For garnish

Finely chopped Cilantro leaves
3 tablespoons Lemon juice

For marinade
Fistful cilantro leaves
1 tbl spn Ginger-garlic paste
1 tbl spn curd
** Blend the above ingredients together.

Method:
Marinate the chicken for 2 hours.
Heat the oil add the bay leaves , cardamom, cloves, cumin seeds and sauté on medium high for a minute. Add the ginger and garlic paste and sauté till light brown. Add the onions till they are translucent. Now add tomatoes till the oil starts to separate. Add the all the powdered spices. Cook for a couple of minutes. Add the ground chicken and mix well. This requires little bit of energy. Cook for 5 minutes on high heat. Add salt, simmer and cook till done.
Garnish with cilantro and serve with a lemon wedge for the tangy taste.

CHICKEN KEEMA AND EGG RECIPE

Ingredients:                                     

                                 

1 cup chicken keema                      
2 tbsp oil                                     
1 tsp garlic 9 chopped) 
1 tsp ginger ( chopped)                               
1 small onion chopped
2 tomato chopped
1 tsp jeera powder
1 tsp dhaniya powder
1/2 tsp turmeric powder
1 tsp Thai curry paste ( red) 
8-10 curry leaves
2 tbsp hot –n sweet sauce
1/2 tsp mustard paste
4 hard boiled eggs. 
Salte to taste. 

For Garnishing
1 double fried egg 
1 tbsp coriander chopped

How to make chicken keema and egg:

• Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
• Thai curry paste, curry leaves,
• Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustared paste.
• Simmer the keema for 8-10 minutes on a medium flame.
• Fry the keema on high flame for 2-3 minutes.
• Add a little water and cook for another 15 minutes.
• Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.