The KaiKai Book

Honey lemon chicken

Ingredients for Lemon Pepper Chicken: - Chicken, large pieces with bones- 500 gms. For Marination: - Salt- 1 tsp, - Crushed Pepper- 1 tsp (coarse granules), - Lemon Juice- 2 tsp, - Thick whisked curd/yogurt- 2 tbsp, - Ginger Garlic Paste- 1.5 tsp. Whole Spices: - Green Cardamom- 3, - Cloves-3, - Cinnamon- 2, - Black Peppercorns- 10. Other Ingredients: - Whisked curd/plain yogurt- 4 tbsp, - Crushed Pepper- 1/4 tsp, - Green Chillies, slit- 4, - Garam Masala Powder- 1/4 tsp, - Oil- 3 tbsp, - Butter- a dollop (1 tbsp), - Coriander leaves, finely chopped- 1 tbsp. Preparation: - Crush the black peppercorns. - Marinate the chicken pieces with items indicated. Mix & set aside for 1 hr. - Whisk the curd/yogurt. - Slit the green chillies and fine chop the coriander leaves. Process: - Heat oil & butter in a flat pan and add the whole spices. - Once it splutters, add the marinated chicken & fry on high heat for 1 min and then flip the chicken pieces. - Continue to fry for 2-3 more mins on high turning the pieces a few times. - Add the balance marinade and continue to fry on both sides for another 5 mins on medium heat till evenly browned. - Now reduce the heat to low, add the whisked curd/plain yogurt, 1/4 tsp crushed Pepper, slit green chillies and mix everything well. - Cover & cook on low heat for 15 mins, flipping and stirring after 10 mins. Cook till the liquid has nearly dried and the chicken is tender. - Now add the garam masala powder, mix well and fry for another 5 mins till the chicken pieces are browned. - Garnish with finely chopped coriander leaves and serve hot.

Ingredients for Chicken Stew: Chicken, curry cut pieces with bones- 500 gms, For marination: - Salt-3/4 tsp, - Crushed pepper- 1/2 tsp, - Onions, fine chopped- 2 nos., - Dried red chilli, chopped- 1 no., - Green chillies, chopped- 2 nos., - Ginger garlic paste- 2 tsp, - Tomatoes, chopped- 2 medium, - Potatoes, diced- 2 medium, - Coconut milk- 200 ml - Salt- 1/4 tsp, - Pepper powder- a pinch for seasoning, - Lemon juice- 1 tsp, - Coriander chopped- 2 tbsp, - Oil- 4 tbsp. Preparation: - Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins. - Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves. - Peel and dice the potatoes. Soak it in water to avoid darkening. - Prepare coconut milk or alternatively use store bought ready coconut milk. Process: - Heat oil in a kadai or pan and add chopped onions. - Fry on medium heat for 3-4 mins till yellow (just soft) in color. - Add the chopped green chillies & red chillies, mix & fry for a minute. - Now add the ginger garlic paste, mix & fry for around 2 mins till the raw smell is gone. - Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned, - Put in the diced potatoes & chopped tomatoes and mix well. Add in 1/4 tsp salt and mix it again. - Cover & cook on low flame for around 3 mins till the tomatoes are soft. - Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft. - Once chicken is tender, season with a pinch of pepper and salt if required, add lemon juice & chopped coriander leaves. - Mix well and simmer for a minute or two.

Masterchef John Zhang shares two healthy recipes: cabbage rolls and meatballs that taste delicious with step by step instruction. #cabbagerolls #meatballs #chinesefood Fresh cabbage leaves are stuffed with chicken and complimented with a light and savory sauce. Chef John chopped the chicken by hands. If you'd like to try this recipe at home, you can use a food processor to grind the meat and make it easier for you.