Thursday, April 28, 2011


This kind of chicken is one of my favourite ones. It has an unique flavour as well as smell amazingly good. I would eat it everyday if possible!

4    Large chicken breasts
1         Cup            yogurt
1 1/2   Teaspoon    salt
1/2      Teaspoon    cumin powder
1/2      Teaspoon    coriander powder
1/2      Teaspoon    garam masala
1         Teaspoon    garlic (crushed)
2         Tablespoon  butter
1         Medium        onion (finely chopped)
1         Cup              crushed tomatoes
1/2      Cup              half and half cream
1/2      Teaspoon     cardamon powder
1/2      Teaspoon     ground cashews
1/4      Cup              almonds


Cut chicken in large bite sizes and marinade it with ingredients (2 to 8), overnight or at least 4 hours. Heat 2 tablespoons of butter and fry onions until tender, not brown. Add crushed tomatoes, stirfry briefly. Add chicken with marinade mixture; let cook fro 20 minutes, to make sauce. Add ingredients (12 to 15), mix thoroughly. Stir occasionally until chicken cooked on medium heat.

Enjoy with naan or coconut rice.



6      Chicken breast, skinned and deboned
1/4   Cup     flour
Generous pinch of salt, pepper and curry powder
1/4   Cup      butter
1      Clove garlic, crushed
1/2   Lb fresh mushrooms, sliced
1/2   Cup      chicken bouillon (chicken broth)
3      Tablespoon  amaretto liqueur
1/2    Cup             sour cream
1/2    Teaspoon     lemon juice


Coat chicken breasts with flour/spice mixture. Brown in butter. Add garlic and mushrooms. Cook slightly. Add to chicken, bouillon and amaretto liqueur. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove chicken to a platter. To remaining sauce, add sour cream and lemon juice. Pour mushrooms and sauce over chicken. Serve with wild rice.


This recipe tastes so good and it's so fancy. It is the same as in a restaurant meal: delicious, fancy and QUICK!

1        Pkg     philadelphia cream cheese
1/2     Cup     butter
1/2     Cup     milk
3        Cloves garlic, crushed
1        Red onion, chopped
1        Cups    Sliced mushrooms
1/2     Each     red, yellow and green pepper
4        Oz       can crab meat
3/4     Cup     shrimp (4 oz can, or frozen pieces)
Salt and pepper to taste
1        Teaspoon to 2 tablespoons cayenne pepper (to suit your taste)


Saute onions and mushrooms in a little butter. Add cream cheese, butter and garlic. Stir on low heat until melted, then add milk. Cut peppers into big chunks. Add to sauce, add seafood, salt, pepper and cayenne to taste. Serve immediately on top of linguine.

Wednesday, April 27, 2011


It is a very tasty chicken and a dead easy way to cook, as well as perfect for company. This meal will suit with a sprinkle of sesame seeds in the top which will give to it a very nice presentation as nice as a restaurant dish!

6   Boneless, skinless chicken breasts/Chicken DrumSticks
1      Teaspoon        dried thyme
1/2   Teaspoon         salt and pepper
2      Teaspoons       vegetable oil
2      Tablespoons    Balsamic or wine vinegar
1      Teaspoon        liquid honey
1      Tablespoon     butter, cut in bits
Sesame seeds.


Sprinkle both side of chicken breasts with thyme, salt and pepper. In large skillet, heat oil over medium-high heat; brown chicken for 2 minutes, on each side. Transfer to plate. Pour 1/3 cup water, balsamic vinegar and honey into skillet. Bring to a boil over high heat, stirring to scape up brown bits from bottom of pan. Boil for 2 minutes, or until slightly syrupy and reduce by half. Add butter; stir until melted. Reduce heat to medium low. Return chicken, smooth side down, to pan. Cook, turning halfway through, for about 6 minutes, until glazed and no longer pink inside. Serve drizzled with glazed.