Best Royal Chicken Recipes

ROYAL CHICKEN COOKED IN YOGURT

Steps:

• Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside.
• Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.
• Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up, which will happen very fast. Then put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.

ROYAL CHICKEN TARKARI

Steps:

• Grind garlic, ginger, fresh red chilies, curry powder, nutmeg, timur, cardamom and almonds with water into a paste.
• In a large bowl, season chicken pieces with salt and pepper.
• Heat oil and brown chicken in a sauce pan.
• Reserve browned chicken in a bowl.
• Drain oil and clean the pan, heat butter.
• Add turmeric, chopped onion and sauté till brown.
• Transfer the almond paste to the onion mixture.
• Stir for a few minutes till the oil starts to separate from the mixture.
• Turn down heat to low; add cream, broth, salt and pepper; mix well and cook until a consistent mixture is achieved.
• Transfer browned chicken to the almond sauce.
• Cook on low heat till chicken is tender and the almond sauce has thickened.
• Garnish with chopped cilantro.
• Serve with rice or roti (flat bread).

POLISH STYLE ROYAL CHICKEN

Steps:

• melt butter in a large skillet
• add chicken pieces and cook on all sides until starts to become golden color
• add onions and mushrooms and sweat until onion is tender.
• add water salt and pepper.
• cover and cook over medium heat about 35-40 minutes until chicken is done.
• blend flour paprika and sour cream.
• stir flour mix into liquid in pan bring just to a boil then simmer 3 minutes and serve.

CHICKEN BREASTS ROYAL

Steps:

• Place chicken in a single layer in a greased 9x11 inch pan or small roaster.
• Mix together soup, sour cream, flour and onion in a bowl, stirring well.
• Add wine, seasoning salt, paprika and gravy browner.
• Stir.
• Spoon over chicken.
• Bake, uncovered, in 350 oven.

ROYAL CHICKEN

Steps:

• Remove the flesh from the cooked chicken and cut into small pieces.
• In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened.
• Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
• Simmer, uncovered, for about 10 minutes until well reduced.
• Strain and leave to cool.
• Puree the chopped apricot halves in a blender or food processor or through a sieve.
• Beat the cooled sauce into the mayonnaise with the apricot puree.
• Whip the cream until it forms stiff peaks and fold into the mixture.
• Season, adding a little extra lemon juice if necessary.
• Fold in the chicken pieces.
• Garnish with watercress or parsley to serve.

ROYAL CHICKEN IN YOGURT

Steps:

• Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add the cilantro, ground cumin, ground coriander, 1/2 teaspoon of the salt, the cayenne, and some black pepper. Mix and set aside. Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper. Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up - which will happen very fast. Now put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this. Note: The large, whole spices - cardamom pods, whole cloves, cinnamon stick, and bay leaves - are not meant to be eaten.

ROYAL CHICKEN

Steps:

• Wash the chicken legs and cut them into pieces.
• Cut the brown onion into bite-size pieces.
• Heat the wok then add 3 T oil.
• Stir-fry the brown onion until fragrant.
• Add the pieces of chicken and stir to mix.
• Add the carrots, the ketchup, the salt, the sugar and the 1/2 c water and bring them to a boil.
• Turn the heat to low and cover.
• Cook 20 minutes, or until the liquid is reduced to 1/2 cup.
• Add cornstarch and 1 T water to thicken, stir.
• Transfer to aserving plate and serve.
• Noter from the book:.
• When cooking the chicken, stir occasionally to prevent it from burning. If the liquid in the chicken mixture has not reduced to 1/2 c after 20 minutes of cooking, turn the heat to high; stir and cook until the liquid is reduced to 1/2 c.

INDIAN-SPICED ROYAL CHICKEN COOKED IN YOGURT

Steps:

• Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside. Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper. Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up, which will happen very fast. Then put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.

ROYAL CHICKEN BREAST IN MOSCATO CREAM SAUCE

Steps:

• PLEASE NOTE: That you can use smaller pieces of chicken, or use a whole cut up chicken for this recipe. Also you can cut the sauce portion of this recipe in half, I had to double the quanities because the portions were so large.
• Wash and arrange chicken parts on a large platter.
• Season with garlic powder on both sides.
• Then season with the Montreal Chicken Seasoning on both sides.
• Heat olive oil and Butter in a large 16 inch skillet,over medium high heat or you made need to do in several batches.
• Slice onions and add to skillet when oil & butter is hot.
• Then add the sliced mushrooms, and stir when they begin to cook.
• Then add seasoned chicken parts to skillet with the skin side down, pushing vegetables aside so chicken can touch the bottom of the skillet. Cook till chicken is browned on one side, the turn over to cook other side and continue cooking.
• Stir vegetables around in skillet & move chicken around in skillet to prevent it from sticking or burning.
• Sprinkle paprika lightly on chicken if desired to aid in browning. Continue to cook, it will create some liquid in the skillet from the moisture in the vegetables.
• If not enough liquid is in skillet to prevent chicken from sticking,add 2 cups of hot water, and continue to cook for about 35 to 45 minutes till chicken becomes tender some of that liquid should evaporate as it cooks.
• Turn fire off (as a safety precaution) while you add the Moscato wine & red Bell pepper strips to the skillet. Then turn fire back on, and continue to cook chicken about 5 to 10 additional minutes.
• Remove chicken from skillet to a large platter.
• Combine flour with the sour cream in a small bowl. Give the liquid in skillet about 5 minutes to cool down somewhat, so that it is not to hot when you add the sour cream or it will COAGULATE.(CURDLE)
• SO GRADUALLY ADD THE SOUR CREAM MIXTURE TO THE HOT LIQUID A LITTLE AT A TIME. Whisking as you go to prevent it from curdling. Repeat until you have added ALL of the sour cream.
• Return Chicken to skillet & cover with a tight lid and heat on VERY low for 2 to 3 minutes ONLY IF CHICKEN HAS GOTTEN COLD.
• Serve with potatoes, pasta or rice.