PICNIC FRIED CHICKEN RECIPE BY MAYA FOODS

This picnic fried chicken has a delicious coating that is like KFC. It has a bit of spice, a crunchy coating and moist chicken inside. You can pack it up while still hot and it transports easily for you to share with family and friends.

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Ingredients

• 1 broiler/fryer chicken (3 pounds), cut up
• 3/4 to 1 cup buttermilk
• 1-1/2 to 2 cups all-purpose flour
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon paprika
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground thyme
• 1/8 teaspoon baking powder
• Oil for frying

Directions

• Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in the refrigerator.
• Combine coating ingredients in the large resealable plastic bag. Add chicken pieces, one at a time, and shake to coat well. Lay coated pieces on waxed paper for 15 minutes to allow the coating to dry (will cling better to frying).
• In an electric skillet or deep fryer, heat 1/2 inch oil to 350°-360°. Fry chicken, several pieces at a time, for about 3 minutes on each side.
• Reduce heat to 325°; cook chicken, turning occasionally, for 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towels and keep warm.Yield: 6 servings.

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CHICKEN BIRYANI RECIPE BY MAYA FOODS

A sumptuous chicken biryani that is cooked with such precision that you are bound to make this dish again and again to relish the delicate flavors. Chicken Biryani is a delicious savory rice dish that’s loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice.

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Ingredients Of Chicken Biryani:

• 500 gm rice (long grain, basmati rice)
• 6 (400 gm) chicken thighs (boneless)

• For the Marinade:
• 1 tsp white pepper
• A pinch of salt
• Juice of 1/2 lemon

• For the Masala:
• 1/2 Tbsp ghee
• 4-5 cardamoms
• 1 bay leaf
• A small piece of cinnamon
• 2-3 cloves
• 2 tsp garlic paste
• 1 tsp ginger paste
• 1 cup onion, sliced
• 1 cup yogurt
• 1 tsp yellow chili powder
• 2 tsp fennel or saunf powder
• Salt to taste
• 2 cups water

• For the Finishing spices:
• 1 tsp green cardamom powder
• 1/2 tsp fennel powder
• 1/2 cup cream

• For the rice:
• 3 tsp rose water
• Salt
• Ginger, juliennes
• 2 green chilies, sliced

How to Make Chicken Biryani

For the liquid:

1. Scrub and wash the rice and soak it in water for about 15-20 minutes.
2. Cut the chicken into even-sized pieces.
3. In a bowl, add all the marinade ingredients and coat the chicken pieces well with it. Let it marinate for a while. (15 minutes)
4. In the meanwhile, heat some ghee in a pan and add all the whole spices for the masala along with ginger-garlic paste. When the spices turn slightly brown, add the onions.
5. Cook the onions partially on slow heat to ensure that they do not change their color. If you think the heat is getting too high to handle, put in a little bit of water.
6. Once the onions are nice, glossy, well cooked and on the verge of changing color, add the yogurt.
7. Add the yellow chili powder and cook on low heat for 1 minute.
8. Now add the chicken, followed by saunf powder and salt. Mix well.
9. Add some water and let it cook for 10-12 minutes (till the chicken is partially cooked). Once done, remove from heat and let it cool. Pick out the pieces of chicken and strain the gravy over them.
10. Add the finishing spices to the ‘jhol’ (the chicken and liquid), then add the cream to it. This is the liquid or the infusion in which the rice will be cooked. Keep this aside.

For the Rice:

1. In a pan, heat some water. Add salt and rose water to it.
2. As soon as it comes to a boil, add the rice. Cook it partially and keep aside.
3. In another pan, heat half of the liquid, you made earlier with all the chicken pieces. Once this comes to a boil, add half of the rice to it.
4. Check the seasoning before adding rice after which you would not be able to adjust it.
5. Add the rice to the liquid and sprinkle some ginger juliennes and sliced green chilies.
6. Now add the other half of the rice and liquid. Let it cook on a low heat (on dum, in it’s own heat) covered with foil for about 10 minutes (till the water evaporates and chicken and rice are fully cooked).
7. Drizzle with some rose water and serve hot.

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COUNTRY CAPTAIN CHICKEN RECIPE BY MAYAFOODS

Country Captain is a curried chicken and rice dish, which is popular in the Southern United States. It was introduced to the U.S. through Charleston, Savannah, New York and Philadelphia, but has origins in India.

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INGREDIENTS

COUNTRY CAPTAIN

• 2 tbsp. unsalted butter
• 2 tbsp. bacon fat
• 1 whole chicken (cut into 10 pieces: wings, legs, thighs, and quarter breasts), patted dry with paper towels and seasoned with coarse salt and ground black pepper
• 2 cups diced yellow onion
• 2 cups diced celery
• 2 cups diced green bell pepper
• 1 fresh hot chili powder, seeded and minced
• 1 tsp. garlic paste 
• Homemade curry powder (recipe below)
• 2 cups good-quality canned tomatoes, chopped 1 cup tomato juice (reserved from can)
• 1 cup chicken stock
• 2 bay leaves
• 1/2 cup seedless raisins

HOMEMADE CURRY POWDER

• 1 tbsp. ground ginger
• 2 tsp. ground cumin
• 2 tsp. ground cardamom
• 1/2 tsp. ground turmeric
• 2 tsp. Hungarian paprika
• 2 tsp. freshly ground coriander
• 2 tsp. freshly ground cinnamon
• 1/4 tsp. freshly ground clove
• 1 pinch cayenne pepper
• 1 pinch Colman’s mustard powder
• 1 pinch dried thyme

PREPARATION

• Place large ovenproof braiser 
or oval Dutch oven (in which the chicken fits in a single layer) over moderate heat, and melt butter and bacon fat until slightly foaming about 3 to 5 minutes. Raise heat, add chicken, and brown well on all sides. Remove crisped pieces to a platter, continuing until all pieces are golden brown.

• Lower heat to moderate and add the onion, celery, peppers, and garlic, using a wooden spoon to stir well.

• Slowly add curry powder, stirring well to evenly coat all the vegetables, and cook until they are tender, stirring frequently about 7 to 10 minutes.

• Add tomatoes, tomato juice, stock, and bay leaves, 
and stir well, scraping the bottom of the pot to loosen any browned bits.

• Bring liquid to simmer, return chicken to pot, and cover tightly.

• Cook on top of the stove over a low flame until chicken is cooked through, about 35 to 45 minutes. Season with salt and pepper to taste.

• To serve: Transfer chicken to beds of rice in shallow bowls, sprinkle with raisins and serve surrounded by condiments 
like grated toasted fresh coconut, thinly sliced scallions, crushed roasted peanuts or almonds, green tomato or apple chutney, pickled hot peppers, or pickled okra.

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Chicken Tikka Masala Recipe by Maya Foods

Chicken Tikka Masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of South Asia and Glasgow in Scotland. It is among the United Kingdom’s most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was “a true British national dish”

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Ingredients

•  1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons fresh ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons white pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1 teaspoon salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons fresh ground cumin
• 2 teaspoons paprika
• 1 (8 ounces) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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