Chicken Masala; Chicken Chettinad; Hyderabadi Chicken; Kheema Masala - Samsung ce117p Owner's Instructions & Cooking Manual

Serving
Code/Food
Size
500-600 g Chicken - 400 g (cut into pieces of your choice),
7-15
Chopped onion - 3 ea, Chopped tomato - 3 ea,
Chicken
Ginger-garlic paste - each 1 tsp, Turmeric, Red chili
masala
powder - each 1 tsp, Garam Masala - 1 tsp, Oil -
2 tbsp, Salt as per your taste, Chopped coriander,
Water - 1 cup
Instructions
In microwave safe glass bowl take oil, ginger-garlic, onion, chicken,
red chili powder, turmeric powder and cook. When beep add 1 cup
water, all other ingredients, mix it well and press start. Garnish with
coriander leaves & serve hot.
7-16 600-700 g Chicken - 400 g (cut into pieces of your choice),
Ginger-garlic paste - each 1 tsp, Tomato puree -
Kadhai
½ cup, Red chili powder - ½ tsp, Coriander powder
chicken
- 1 tsp, Garam masala - 1 tsp, Sugar - 1 tsp, Two large
capsicum cut into strips, Corn flour - 2 tbsp (dissolve
in 3 cups of water), Oil - 4 tbsp, Dried fenugreek leaves
- 1 tsp
Instructions
In microwave safe glass bowl take oil, ginger-garlic, onion, chicken,
red chili powder and cook. When beep add 3 cup water, all other
ingredients, mix it well and press start. Garnish with coriander leaves
& serve hot.
7-17 400-500 g Kheema (chicken) - 200 g, Chopped onion - 1 ea,
Chopped tomato - 1 ea, Ginger garlic paste - 1 tsp,
Kheema
Turmeric, Salt, Red chili, Cumin powder, Garam masala
masala
as per taste, Oil and water as required, Dhaniya for
garnishing
Instructions
In microwave safe glass bowl take kheema with water and cook.
When beep drain water and keep aside. In another microwave safe
bowl add oil, chopped onion, tomato, ginger garlic paste and all the
masala and press start. After done, add boiled kheema to this, mix
well and serve.
CE117PC-B2_XTL_DE68-04220T-00_EN.indd 42
Ingredients
English - 42
Serving
Code/Food
Size
7-18 700-800 g Chicken - 500 g (cut into pieces of your choice),
Ginger-garlic paste - each 1 tsp, Tomato puree -
Chicken
½ cup, Red chili powder - ½ tsp, Chopped onion
chettinad
- 2 ea, Coconut Oil - 3 tbsp, Curry leaves -10~12,
Freshly Crushed pepper - 2 tsp, Chopped Coriander
powder - 1 tsp, Garam masala - 1 tsp, Water - 2 cups,
Yogurt - ½ cup
Instructions
Marinate chicken with yogurt, ginger-garlic paste, pepper corns, salt
and keep in refrigerator for 1 hr. In microwave safe glass bowl add
coconut oil, chopped onion, garam masala and marinated chicken.
Mix well and cook. When beep add all other ingredients mix it well
and press start. Garnish with coriander leaves. Serve hot.
7-19 700-800 g Chicken - 600 g (cut into pieces of your choice),
Ginger-garlic paste - each 1 tsp, Tomato puree -
Hyderabadi
½ cup, Finely chopped onion - 2 ea, Finely Chopped
chicken
tomato - 2 ea, Oil - 4 tbsp, Water - 1 cup, Cream -
4 tbsp, Salt as per taste, Chopped coriander leaves.
For paste : Red chili - 4~5, Cashew nut - 10~12, Magaj
- 2 tbsp, Poppy seeds - 1 tbsp, Almond - 7~8, Cloves
- 4 ea, Cinnamon - 2 sticks, Cardamom - 2 ea, Make a
fine paste of all these ingredients.
Instructions
In microwave safe glass bowl add oil, finely chopped onion, chicken
with given paste and cook. When beep add all other ingredients,
water, mix it well and press start. Garnish with coriander leaves.
Serve hot.
Ingredients
3/19/2015 1:39:20 PM