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November 2018

BBQ Chicken Recipes

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New Delhi Spiced Chicken Recipe

New Delhi Spiced Chicken recipe and other bbq chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print New Delhi Spiced Chicken recipe  PDF



1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon ground ginger
1/8 teaspoon chili powder pure
black pepper to taste 3 tablespoons butter or margarine
4 boneless skinless chicken breast halves cubed
2 onions chopped fine
2 tomatoes chopped
2 green bell peppers chopped fine
1 celery stalks chopped fine
3 parsley sprigs minced
2 garlic cloves minced
1/3 cup seedless raisins
1 tablespoon dry sherry
1 1/2 teaspoons lemon juice

Pure chili contains only chili powder. There are no other spices in it. Strengths vary from mild to fiery hot. If you cannot find pure chili for this recipe, try regular chili.
1. Heat two tablespoons butter or margarine in a large skillet. Place
first si ingredients (all the spices) in skillet and brown for 1 minute over high heat. 2. Have the chicken breasts boned, skinned and cut into bite sized cubes.
Place chicken in skillet with browned spices stir to coat well, then brown 1 minute longer or until chicken has turned white on the inside (cut a piece to check). Remove from pan and set aside. 3. Add remaining butter to pan and saute onions over high heat until
limp. Add remaining ingredients, including browned chicken, and cook over medium heat until celery is tender but still slightly crisp. Vegetables will give off some juiciness as they cook.
Serve over brown rice.

New Delhi Spiced Chicken recipe and other bbq chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
182 people have voted
Last Reviewed on 2018-11-19



Monday, Nov 19 2018 Download & Print New Delhi Spiced Chicken recipe  PDF   BBQ Chicken recipes RSS   Thumsb up

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1 pk Semi sweet chocolate chips (350gr) 1 cn Sweetened condensed milk 1 1/4 c Icing sugar 1 pn Salt 1 ts Vanilla 1/2 c Chopped nuts In heavy saucepan, over low heat, melt chocolate chips with condensed milk stir in remaining ingredients. Spread evenly in wa ed paper lined 8 inch square pan. Chill 2 3 hours or until firm. Turn fudge onto cutting board, peel of paper, cut into squares. Store loosely coved at room temperature. Makes about 3/4 of a pound. May be wrapped and frozen for up to si weeks. Thaw at room temperature before serving. Origin: Canadian Living magazine,...

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