Chicken Carbonara - Italian food

Ingredients: 1lb boneless skinless chicken breasts (cut into bit size pieces) ½ lb bacon 12 ounces spaghetti noodles ½ cup parmesan cheese 2 eggs ¼ cup heavy cream ½ teaspoon salt ½ teaspoon pepper ¼ cup white wine ¼ cup chicken broth 1 tablespoon lemon juice 1 cup frozen peas Making: In a small bowl mix together parmesan cheese, eggs, heavy cream, salt and pepper. In another bowl mix together wine, chicken broth and lemon juice. Set both aside. Bring a pot of water to a boil for cooking the noodles.
In a large skillet cook bacon in batches until crispy. Drain on paper towels.
Fry chicken pieces in bacon fat until fully cooked. Drain on paper towels. Deglaze the pan with wine mixture scraping up any bits on the bottom of the pan. Cook for about 2-3 minutes. Place noodles in boiling water and cook according to package directions. While noodles are cooking crumble bacon slices into bits and in a large bowl mix chicken, bacon bits, wine glaze mixture, and parmesan/egg mixture. Drain noodles and shake to get rid of any extra water.
Add peas and egg mixture to piping hot noodles and mix well.

A Chicken Recipe - Murgh Madrasi

Ingredients:

1. Boneless Chicken 1 lb (cubed)
2. Corn flour (corn starch) 1 tbsp
3. 1 egg white
4. Tomatoes 2 lb
5. Onion – half (pureed in blender)
6. Garlic paste 1 tsp
7. Ginger paste 1 tsp
8. Fresh green chillies 6-8
9. Whole black pepper corns 6-8
10. Whole red pepper (dry) 6-8
11. Cream 4 oz.
12. Salt
13. Ground Black Pepper
14. Ground Red Pepper
15. Crushed red pepper
16. Cumin (1/4 tsp)
17. Corriander powder (1/4 tsp)
18. Cilantro leaves
19. Cooking oil

How To Prepair????

1. Marinate chicken: Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt. Coat the chicken cubes in the mixture. Cover and place the chicken in the refrigerator for at least 30 minutes.
   
   
2. Prepare paste: Heat 2 tbsp oil in a wok. Slightly sautee the onion puree in oil. Add the black pepper corn, garlic, and ginger. Add all the dry spices. Fry the masala for a few minutes and add pureed tomatoes. Cover and let simmer on low heat.
   
   
3. Cook chicken: Heat enough oil in a wok. Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).
   
   
4. Combine chicken and paste: Add the fried chicken to the paste. Also add the whole red and green chillies. Let simmer for 15 minutes. Add cream and sprinkle with cilantro leaves just before serving.

Chicken Tandoori

Ingredients :
4 large Chicken Breasts – Skinless Boneless

2 tablespoons vegetable oil or olive oil for basting

– Marinade –

3/4 cup plain yogurt2 tablespoons lemon juice4 cloves garlic peeled1 -inch fresh ginger – Peeled1 tablespoon ground cumin1/2 teaspoon ground cardamom1/4 teaspoon ground cloves1/2 teaspoon cayenne pepper1/2 teaspoon black pepper freshly ground1 tablespoon red food coloring (optional)2 tablespoons yellow food coloring (optional)Coarse salt to taste

Instructions :

Cut each chicken breast in half to make 8 equal pieces. Prick the flesh of the chicken and make diagonal slashes, 1-inch apart using a paring knife. Set aside in a sealable plastic bag or shallow covered dish.
Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 400 degrees F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 45 minutes, Turning once and basting with marinade juices and oil, or until cooked.
Serve immediately garnished with lemon or lime wedges.
Adapted from a recipe in: “The Essentials Collection: Low Fat” by Parragon Publishing.