i am posting a chicken dish of india,u can post of your country

Chicken Parmesan!1 clove garlic, minced 1 stick unsalted butter (1/2 cup or 1/4 pound), melted 1 cup dried bread crumbs 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester) 2 Tbsp chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon garlic salt A large pinch of Italian seasoning (herb mix) 1/8 teaspoon ground black pepper 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches 1 Preheat oven to 450°F. 2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. 3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top. Serves 4-6.

i think it is the best way to do that

Here's another one. AFRITADANG MANOK * 1 kilo chicken (cut into parts) * ½ kilo potatoes (peeled and quartered) * 1 small head of garlic (minced) * 1 big onion (diced) * 1 red bell pepper (quartered) * 1 green bell pepper (quartered) * 2 cups stock * 1 cup tomato sauce * ½ cup breadcrumbs * Pinch of salt & pepper * Oil 1. In a casserole, brown chicken on both sides and set aside. 2. Sauté garlic and onion. 3. Pour in the stock and tomato sauce. 4. Bring to a boil and add in the chicken. 5. Allow simmering until chicken is cooked. 6. Add in potatoes and allow cooking. 7. Add in bell pepper and season with salt & pepper. 8. Add in breadcrumbs and thicken sauce. 9. Serve hot.

couscous but i cant give ingrédients , it's so compliquant !!

Thanks for the recipe..should try out one day

Chicken Adobo Serves 4 to 6 1 1/2 cups unseasonsed rice or sugar cane vinegar 1/4 cup soy sauce 1 cup coconut milk 12 cloves garlic, peeled and smashed 3 bay leaves 1/2 tablespoon whole black peppercorns, crushed One (3 to 3 1/2-pound) chicken, cut into 6 serving pieces Mustard Greens, for serving (optional) Steamed jasmine rice, for serving (optional) 3 fresh red or green Bird’s-eye chiles (optional) 1. In a medium bowl, combine vinegar, soy sauce, coconut milk, garlic, bay leaves, chiles, and peppercorns. Add chicken; marinate, covered, in the refrigerator for at least 2 hours. 2. Arrange chicken in a clay pot or Dutch-oven. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, 20 to 25 minutes. 3. Preheat broiler. Remove chicken from pot, and place on a baking sheet or broiler pan. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency. Transfer chicken to a serving platter, and top with reduced sauce. Serve with mustard greens and rice, if desired.

I am a Chinese and below is recipe for Chinese Style Roasted Chicken: CHINESE STYLE ROAST CHICKEN Ingredients: 1 chicken of approx. 2kg, cleaned Seasoning: 1 tbsp five spice powder 1 tbsp sugar 1/2 tbsp salt Dash of pepper For rubbing skin: 6 tbsp maltose 2 tbsp rice vinegar 2 tbsp black vinegar 2 cups water Method: Rub seasoning ingredients into the cavity of chicken. Marinade for at least 2 hours. Combine all ingredients for rubbing skin in a pot. Heat the mixture until all maltose is melted. Bring it to a boil. Pour syrup onto chicken. Soak the chicken in the syrup for about 10 minutes. Turn the chicken over a few times so that the whole chicken is nicely coloured by the syrup. Hang the chicken as shown in the picture. Dry for another 2 hours. Roast chicken in preheated oven at 200-220 degC for 1 hour or until chicken is cooked and the skin is golden brown. Let cool for 10-15 minutes before chopping the chicken into serving pieces. Garnish with lemon slices, parsley or coriander leaves and serve.

I am also fron India, nice to meet you.

I am frm india & I love chilly chicken. also chicken kababs. thanx for creating this discussion.I got some gud recipes here.

I love Indian food and this sounds lovely.

I like india curries very much especially non-veg. and in non-veg i die for chicken. really indian people are experts in cooking chicke. yummy. i will try your recipe toay dude and will deffinitely tell you how it is...... do you know any good recipes of chicken kofta... butter chicken..... chilli chicken etc...... reply we will try. i am food lover and wanna learn all these recipes. we will do one thing you post some recipes and i will post some recipes and we will continue like this watsay???????

bonddd!!!!

I am From Pakistan. Its the Second top dish there and its called "HALEEM"Ingredients:- 1 cup whole wheat grain, .................. - 1 cup oats.................. - 1cup Channa dal ( split chick peas).................. - 1\2 cup Masoor dal (split Egyptian lentils)................. - 1\2 cup Moong dal (split moong beans).................. - 1\2 cup Mash dal.................. - 1 1\2 kg. Boneless beef.................. - 6 cups water.................. - 1 cup oil.................. - 3 medium onions, skinned and finely chopped................. - 2 garlic bulb, skinned and finely chopped.................. - 3 inch piece fresh ginger, peeled and finely chopped....... - 1 level tsp. black cumin seeds .................. - 8 Cloves.................. - 2 tsp. Chilli powder.................. - 1\2 tsp. Ground turmeric.................. - 1\2 cup chopped fresh coriander leaves.................. - 1 tbsp. Chopped fresh mint leaves.................. - 2-3 tsp. Salt.................. - 1\2 cup natural yogurt.................. - 5 tbsp lemon juice.................. Washed and soaked all of the dals and grains overnight. Drain the wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or more until very tender and mushy. Reserve the wheat. Drain the dals and place in a sauce pan with four cups of water. Boil for 30 minutes. Or until tender and mushy. Reserve the dals. Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently, fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them in a blender or food processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chilli powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color; the oil should start to separate. Add the beef and the salt. Stirring frequently, fry until the meat is well browned and nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove the pieces of beef and chop into small pieces. "Ghota". In fact the right way of blending beef with lentils is that all are crushed and mixed together using round wooden spoon. Add the boiled wheat and the strained lemon juice. Stir well "Ghota" to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture.

Chicken in Crunchy Crust Ingredients 1 pound chicken 1 teaspoon Dijon mustard 1/3 cup bread crumbs 1 teablespoon spices for chicken 2 teablespoons butter (25g) 4 teablespoons fresh choped parsley salt and pepper Preparation 1)Preheat oven to 350 F. Mix the herbs, pepper and breadcrumbs on a plate or a small bowl. Season the chicken with salt and spread the mustard all over the chicken and coat it with breadcrumbs. 2)Melt the butter in a ovenproof dish and put the chicken. Cover with remaining breadcrumbs. Bake uncovered for 20-25 minutes until became golden-brown and crisp. 3)You can serve with mashed potatoes, grilled or sauted vegetables.

This one isn't of my country, but my boyfriend and I make it often. Tanzanian Curried Chicken-Banana Soup Spicy, sweet, aromatic, and succulent all at once.This is a wonderful soup, reflective of the hot African sun of its origin. 1¼ hours 20 min prep 4 Servings 4 tablespoons peanut oil 1 (3 lb) chickens, cut into pieces 1 onion, chopped 2 cloves garlic, chopped 2 tablespoons curry powder 1 tablespoon dried red chili peppers 2 teaspoons black pepper 8 cups chicken stock 1 large tomato, peeled and chopped 1 cup coconut, grated (DON'T USE SWEETENED!) 2 ripe bananas In a Dutch oven, brown the chicken pieces in the oil. Remove chicken, reserving, and add the onion and garlic to the pot. Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes. Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes. When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones. Add it back into the pot with the banana chunks. Simmer 10 minutes. When ready to serve, ladle into bowls.

Butter Chicken- ------------------ Ingredients Chicken - 300 grams, cleaned and cut into small pieces Cinnamon- 2" pcs Salt - to taste Cashew & almond paste - a handful ground smoothly Ginger & garlic paste - 2 tspns Turmeric powder- 1/4 tsp Chilly powder - 2 tsp Coriander powder- 1 tspn Onion - one chopped Orange colour - 1 1/2 tsp Butter - 3 tspn Oil - 2 tspn Tomato puree - 2 tomatoes blended smoothly Directions Fry onions in oil till transparent. Add cinnamon and let it fry. Then add ginger & garlic paste along with a little water. Stir continuously. Add turmeric, chilly, coriander powder with salt and mix well. Pour in tomato puree, cashew & almond paste - mix well with water. When it starts to boil add the chicken which should be mixed with a little colour. Then add sufficient water for the chicken to boil. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.