Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Creamy Chicken Recipes Biography

Source: (Google.com.pk)

 Soups have been made since ancient times. Around 1300, Huou, chef at the court of Kublai Khan, wrote a collection of recipes (mainly soups) and household advice entitled "The Important Things to Know About Eating and Drinking".

Some soups are served with large chunks of meat or vegetables left in the liquid, while a broth is a flavored liquid usually derived from boiling a type of meat with bone, or a vegetable for a period of time in a stock. A common type of broth is consommé, which are crystal clear broths or stock that have a full flavor, aroma, and body.

A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.

Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood. Cream soups are a dairy based soup. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to a bisque, chowders are thick soups usually containing some type of starch.

Coulis were originally meat juices, and now are thick purées.
Some soups are served only cold, and other soups can optionally be served cold.
An appetizing and creamy chicken dish which can be enjoyed in the matter of few minutes.

Ingredients:

Chicken boneless 300 gm (cubed)
Black pepper powder ½ tsp
Cumin powder ½ tsp
All spice powder ½ tsp
Lemon juice 1 ½ tbsp
Ginger garlic paste 1 tsp
Cream 4 tbsp
Mozzarella cheese 6 tbsp (grated)
Milk 4 tbsp
Oil 3 tbsp
Salt as required
Coriander leaves for garnishing (chopped)

Cooking Directions:

Marinate the chicken with black pepper powder, cumin powder, all spice powder, lemon juice, oil, ginger garlic paste, and salt in a microwave proof bowl for 30 minutes.
Place the bowl in a microwave and heat at 100% for 10 minutes.
When done, remove from the microwave, mix and transfer in a serving dish.
In a separate bowl, mix together mozzarella cheese, cream and milk.
Spread this mixture on top of the chicken pieces.
Place it in the microwave and heat at 100% for 5 minutes.
Remove, garnish with chopped coriander and serve hot.

My not entirely orthodox way of turning out this otherwise classic dish of cream-softened potatoes has a lot going for it.

Creamy Potato Gratin

Ingredients:

2 kilograms floury potatoes (such as king edward or maris piper)
500 ml full fat milk
500 ml double cream
1 onion (peeled)
2 cloves garlic (minced)
1 tablespoon soft sea salt flakes
approx. 50 grams unsalted butter

Method:

Preheat the oven to 240°C/gas mark 8/450ºF.
Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approx. 1cm / ¼ inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterwards, but any excuse for long, lazy soaking rather than brisk pre- or post-prandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (ie, the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than washing-up liquid.
Use some of the butter to grease a large roasting tin (37 x 30cm / 15 x 12 inches) and then, after removing the onion, pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10-20 minutes and then serve.
This is not the most labour-saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything, in the days that follow.

Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Creamy Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos