Bihari Chicken Spring Roll

Bihari Chicken Spring Roll Recipe

Bihari Chicken Spring Roll Recipe

Ingredients:

½ kg boneless chicken 

4 green chilies 

1 cup corns 

1 packet of cheddar cheese 

½ cup yogurt 

½ cup tomato ketchup 

1 tsp hot spices powder 

1 tsp ginger garlic paste 

1 tsp crushed coconut 

1 tbsp papaya paste 

½ tsp salt 

2 tsp red chili powder 

2 tbsp olive oil 

2 tbsp mustard oil 

For dough 

1 egg 

2 cup flour 

½ tsp baking powder 

½ tsp salt 

4 tbsp oil 

Water as required

Method:

Mix ½ kg chicken pieces with 2 tsp red chili powder, ½ tsp salt, ½ cup yogurt, 1 tsp papaya paste, 1 tsp hot spices powder, 1 tsp ginger garlic paste, 2 tbsp olive oil and 1 tsp crush coconut and marinate. Cook it for 10 minutes in a covered pan. When chicken is properly cooked, take it out in a bowl. Add 1 cup corn, 2 tbsp mustard oil, 4 green chilies and ½ cup tomato ketchup and mix. 

To form dough, mix together 2 cup flour, 1 egg, ½ tsp baking powder, ½ tsp salt and 4 tbsp oil with luke warm water as required. Then equally divide the dough into 6 pairs and leave it for half an hour. Roll them into shape of a small roti and fill it with the mixture. Sprinkle 1 packet shredded cheddar cheese on them. Bake it for 15 minutes in a pre heated oven at 200c. Bihari Chicken Spring Roll is ready to serve.

Achari Chicken

Achari Chicken Recipe

Achari Chicken Recipe

Ingredients:

Chicken 1 kg 

Bhavnagri green chillies 250 grams 

dry red chilies 4-5 

Fenugreek seeds 1/4 teaspoon 

Mustard seeds 1 teaspoon 

Fennel seeds (saunf) 1 teaspoon 

Onion seeds (kalonji) 1/2 teaspoon 

Salt to taste 

Turmeric powder 1/2 teaspoon 

Yogurt 1/2 cup 

Oil 3 tablespoons 

Onion 3 medium 

Ginger-garlic paste 1 tablespoon 

Red chilli powder 1/2 teaspoon 

Coriander powder 1 tablespoon

Method:

Grind red chillies, fenugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely. 

Slit the large chillies, keeping the stems intact, and add to the chicken and mix. 

Set this aside in a refrigerator to marinate for 1 hour. 

Heat oil in a pan. 

Cut onions into small cubes and add. Sauté lightly. 

Add ginger-garlic paste and sauté till lightly browned. Add red chilli powder and coriander powder and sauté, add the remaining ground spices and stir. Add marinated chicken along with the marinade and stir well. 

Add 1 cup water and mix well. When it comes to a boil, cover and cook on low heat for 15 minutes or till the chicken is completely done. Let it stand for 10 minutes and then serve.

Vegetable Garlic Chicken

Vegetable Garlic Chicken Recipe

Vegetable Garlic Chicken Recipe

Ingredients:

300 gm Boneless Chicken 

1 Capsicum 

1 Carrot 

2 Spring onions 

1 cup Water 

1/4 Cabbage 

3-4 Green chilies 

1/4 bunch Fresh coriander 

10-12 Cloves Garlic 

1 tbsp Red chili flakes 

2 tbsp Worcestershire sauce 

2 tbsp Corn flour 

4 tbsp Oil 

4 tbsp Chili garlic sauce 

to taste Salt

Method:

Cut 300 grams chicken into pieces. Chop a capsicum, carrot, 2 spring onions, 1/4cabbage, 3 to 4 green chilies and 1/4 bunch fresh coriander finely. Slice 10 to 12 cloves of garlic. Heat 4 tbsp oil in a pan and saute sliced garlic. 

When garlic is a nice golden brown, add chicken pieces and cook for 4 to 5 minutes. Then add all vegetables and cook for another 4 to 5 minutes. Then add 1 tbsp crushed black pepper, 2 tbsp Worcestershire sauce, salt to taste and 4 tbsp chili garlic sauce and stir continuously for 2 to 3 minutes. 

Then add water and bring to a boil. When water begins to boil, add 2 tbsp corn flour and continue stirring. Increase the flame and saute for 3 to 4 minutes. Vegetable Garlic Chicken is ready to serve.

Green Chicken Biryani

Green Chicken Biryani Recipe

Green Chicken Biryani Recipe

Ingredients:

1/2 kg Chicken 

1/2 kg Rice 

1/2 bunch Coriander 

1/2 bunch Mint 

250 gm Yogurt 

250 gm Green chilies 

2 Onions 

1 cup Clarified butter 

1 cup Peas 

100 gm Plums 

as required Hot spices 

1 tsp Mace & Netmeg powder 

1/2 tsp Cardamon powder 

2 tbsp Ginger garlic paste

Method:

In a pan, heat 1/2cup clarified butter and fry onions till they turn golden brown, and 

take out half onions out of the pan. In remaining onions, add 2 tbsp ginger garlic paste, 1/2 kg chicken and hot spices as required. 

Soak rice for half an hour. Chop 1/2 bunch of coriander, 1/2 bunches of mint and 250 grams green chilies in a chopper. 

When chicken color turns white, add all the chopped mixture in it and also include 1 cup peas. Boil rice in a different pan. 

When chicken is properly cooked, turn off the stove. 

When rice are almost ready for biryani, in chicken gravy, add a layer of yogurt, 1 tsp mace and nutmeg powder, 1/2 tsp cardamom powder, rest of the golden brown onions, 100 grams plums and 2 tbsp kewra. 

Put layer of rice over it. Pour rest of the clarified butter on rice and flatten it and allow simmering for 10 to 12 minutes. Delicious Green Chicken Biryani is ready.

Chicken, Poultry

Chicken, Poultry Recipe

Chicken, Poultry Recipe

Chicken, Poultry Recipe

Chinese Stew

Chinese Stew Recipe

Chinese Stew Recipe

Ingredients:

1/2 Kg Chicken
1 Carrot
1 Spring onion
2 Capsicums
2 glass Water
1 cup Corn flour
1/2 cup Oil
1/4 Cabbage
1/2 tsp Black pepper powder
1/2 tsp White pepper powder
2 tbsp Ginger garlic paste
to taste Salt

Method:

Heat 1/2 cup oil and saute 2 tbsp ginger garlic paste.

When it changes color, add 1/2 kg chicken and keep stirring on high flame until chicken changes color.

Then add chopped carrot, spring onion, capsicums, 1/4 cabbage, 1/2 tsp black pepper powder and salt to taste and stir for 2 to 3 minutes. Then add 2 glasses of water and cover the pan to allow cooking on medium flame for 8 to 10 minutes.


When chicken is tender, add 1 cup corn flour to thicken the mixture. Delicious Chicken Stew is ready to serve.

Pickled Chicken

Pickled Chicken Recipe

Pickled Chicken Recipe

Ingredients:

Chicken 750 gm 

Turmeric powder 1/4 tsp 

Onion (sliced) 1 cup 

Mustard seeds 1 tsp 

Cloves 5 

Fenugreek seeds 1 tsp 

Crushed fennel seeds 1 tbsp 

Red chili powder 1 tbsp 

Crushed cumin seeds 1 tsp 

Onion seeds 1 tsp 

Ginger (chopped) 1 tbsp 

Garlic (chopped) 2 tbsp 

Yogurt 1 cup 

Mustard oil 1/2 cup 

Salt to taste 

For Green Chilies 

Green chilies 8-10 large 

Crushed red chili 1 tsp 

Crushed coriander 1 tsp 

Crushed cumin 1 tsp 

salt to taste 

Mango powder or lemon powder (to taste)

Method:

Blend onion to make smooth paste. 

Beat yogurt and add 2 cups of water in it. 

Heat oil in a sauce pan, and then add ginger garlic onion paste, cloves, mustard seeds, cumin seeds, black nigella, fenugreek seeds and fennel. Cook for 8-10 mins until all the water on onion would have been dried. 

Now add red chili, salt and turmeric powder and cook for 2-3 mins more. 

Add chicken pieces and yogurt to the spices and simmer for 15 mins. 

Mean while prepare stuffed green chilies for that you need to cut each chili from center so that they should remain attach from the top end.

Stir Fry Chicken with Lemon Chili Sauce

Stir Fry Chicken with Lemon Chili Sauce Recipe

Stir Fry Chicken with Lemon Chili Sauce Recipe

Ingredients:

Boneless chicken ½ kg 

Soya Sauce 1 tbsp 

Black Pepper 1 tsp 

Salt ½ tsp 

Brown Sugar 1 tsp 

Corn Flour 4 tbsp 

Garlic Paste 1 tsp 

Oregano ½ tsp 

Boiled Rice 2 cups 

Oil as required 

For Lemon chili Sauce: 

Lemon juice ½ cup 

Honey 2 tbsp 

Chili paste 1 tbsp 

Stock 1 cup 

Chopped Garlic 1 tbsp 

Oil 1 tbsp 

Parsley / Green coriander 2 tbsp

Method:

In bowl take ½ kg boneless chicken along with 1 tbsp soya sauce, 1 tsp black pepper, ½ tsp salt, 1 tsp brown sugar, 4 tbsp corn flour, 1 tsp garlic paste, ½ tsp oregano. Smudge and mix well. 

After this fry them and dish out. 

Now for sauce making: heat 1 tbsp oil in a frying pan and add 1 tbsp chopped garlic. 

Along with 1 cup stock, ½ cup lemon juice, 2 tbsp honey and 1 tbsp chili paste. Mix well. 

Pour 2 cups boiled rice and add sauce in chicken, mix well. 

In the end add chicken in boiled rice along with this sprinkle 2 tbsp Parsley or green coriander. 

Ready to Serve. 

Chicken Kandhari Kofta

Chicken Kandhari Kofta Recipe

Chicken Kandhari Kofta Recipe

Ingredients:

½ kg chicken mince 

1 cup crushed onion 

1 cup tomato puree 

½ cup cream 

½ cup oil 

1 tsp ginger garlic paste 

1 tsp hot spices powder 

1 tsp salt 

1 tbsp pomegranate seeds 

1 tbsp crushed cashew nuts 

2 tsp red chili powder 

2 tsp coriander powder 

½ tsp cinnamon powder 

½ tsp cardamom powder 

Coriander and green chilies for garnishing

Method:

In ½ kg chicken mince, add 1 tbsp pomegranate seeds. ½ tsp salt, 1 tsp red chili powder, ½ tsp hot spices powder, ½ tsp cardamom powder, ½ tsp cinnamon powder and 1 tbsp crushed cashew nuts in it and mix it properly. 

Form the mixture into small balls. Heat oil in a pan and include 1 cup crushed onion, 1 tsp red chili powder, ½ tsp salt, 2 tsp coriander powder and 1 tsp ginger garlic paste and stir it well. Add koftay and 1 cup tomato puree and stir it properly and include water in it and keep aside. 

When meat has been cooked, add ½ tsp hot spices powder, green chilies and coriander as required and turn off the stove. Take is out in a dish and garnish it with cream before serving.

Baked Triple Layer Treat

Baked Triple Layer Treat Recipe

Baked Triple Layer Treat Recipe

Ingredients:

1 chicken breast 

2 cheese slices 

2 tomatoes 

2 potatoes 

1 tsp black pepper 

1 tsp garlic paste 

½ tsp salt 

4 tbsp plain flour 

Oil to requirement

Method:

Roll a chicken breast with a rolling pin. Marinate it with ½ tsp black pepper, ½ tsp salt and 1 tsp ginger garlic paste. Coat it with 4 tbsp plain flour and fry. Slice 2 potatoes in circle form and boil them. 

Also slice tomatoes in circle form. Place a slice of tomato on a slice of potato, and a piece of chicken and cheese slice over it. Insert a shashlaik stick through it. Sprinkle ½ tsp black pepper and bake it in pre heated oven at 200c for 10 minutes.

Wings Hara Masala

Wings Hara Masala Recipe

Wings Hara Masala Recipe

Wings Hara Masala Recipe

Chicken In Oyster Sauce

Chicken In Oyster Sauce Resipe

Chicken In Oyster Sauce Resipe

Ingredients:

½ kg chicken strips 

Marinade: 

2 tbsp soya sauce 

1 tsp sesame oil 

1 tbsp cornflour 

Vegetables: 

3 – 4 Chinese dried mushrooms, soaked in water to soften and sliced 

1-2 bamboo shoots, sliced 

1 can or 4-6 fresh baby corn, sliced 

2 green onions, sliced on the diagonal 

1 slice ginger, minced 

1 garlic clove, minced 

Sauce: 

1 tbsp dark soya sauce 

2 tbsp oyster sauce 

1 tsp sugar 

1 ½ tbsp cornflour 

1/3 cup water 

1 tsp sesame oil 

Oil for stir-frying

Method:

Combine the marinade ingredients and add to the chicken, adding the cornflour last. 

Marinate the chicken for 10 – 15 minutes. Mix together the sauce ingredients. 

Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat. 

Add the chicken and stir-fry, stirring frequently until the chicken changes color. 

Remove from the wok. 

Add oil and stir-fry the mushrooms, bamboo shoots or baby corn. Return the chicken to the wok. 

Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. 

Stir sauce to thicken and mix with meat and vegetables. 

Serve hot.

Shahjehani Murgh Masala

Shahjehani Murgh Masala Resipe

Shahjehani Murgh Masala Resipe

Ingredients:

1kg Chicken, (cubed) 

A pinch of nutmeg 

1 cup cream 

1 tsp Poppy seeds 

1 tsp cumin seeds 

½ tsp Fenugreek seeds 

1 tsp Coriander Powder 

15 Cashewnuts, crushed 

10 Almonds, blanched and crushed 

2 Onions, chopped 

3 Bay Leaves 

6 Garlic cloves 

½ tsp Garam Masala 

1 tsp salt 

3 to 4 cardamom 

3 tbsp oil

Method:

Roast cumin, poppy, fenugreek seeds and grind into powder. Heat oil, fry onions and garlic till it is brown. 

Add chicken and fry. Now add powdered masala, salt , coriander powder, bay leaves. Simmer for 2 -3 minutes. 

Add cream, ½ cup hot water and cook till water dries. Add garam masala, nutmeg and cardamoms. Cover and simmer for 5 minutes on low flame. Take off from the fire and serve hot with nan or chapattis.

Fingers Chicken

Fingers Chicken Recipe

Fingers Chicken Recipe

Fingers Chicken Recipe

Parsi Chicken Farcha Recipe

Parsi Chicken Farcha Recipe

Parsi Chicken Farcha Recipe

Ingredients:

1/2 kg Chicken boneless 

2 Eggs 

1 tsp Mustard powder 

1 tbsp White vinegar 

1 tbsp Soya sauce 

1 tbsp Chicken powder 

2 tbsp Corn flour 

for frying Oil 

as required Bread crumbs 

as required Salt 

1 tsp Crushed blackpepper

Method:

Cut the chicken into thin strips. To make the marinade mix together 1tsp crushed black pepper, 1 tbsp white vinegar, 1 tbsp Soya sauce, 1 tsp mustard powder, 1 tbsp chicken powder, 2 tbsp corn flour and salt as required. 

Put the chicken strips in the prepared marinade .Then dip into the beaten eggs and dredge in breadcrumbs. Leave aside for 15 minutes. 

Heat oil in a wok and deep fry the chicken strips until they turn golden brown. 

Serve with tomato ketchup

Parsi Chicken Farcha

Parsi Chicken Farcha Recipe

Parsi Chicken Farcha Recipe

Ingredients:

½ kg chicken drumsticks 

2 eggs 

Breadcrumbs, as required 

Oil to deep fry 

Green chutney : 

4 tbsp grated coconut 

2 cloves garlic 

½” piece ginger 

1 bunch coriander leaves, chopped 

½ bunch mint leaves, chopped 

8-10 green chillies, chopped 

1 tsp cumin seeds 

1 tbsp chopped onions 

juice of 1 lemon 

½ tsp salt 

½ tsp sugar

Method:

Grind the coconut, onions, cumin seeds, green chillies, sugar, mint and coriander leaves, garlic and ginger to a fine paste using a little water. 

Add lemon juice and salt. Put cuts on chicken drumsticks and apply green chutney and marinate atleast 6-8 hours or overnight. 

Roll in breadcrumbs, dip in beaten eggs, fry in hot oil till chicken is done and golden.

Pineapple and Chicken Kebabs

Pineapple and Chicken Kebabs Recipe

Pineapple and Chicken Kebabs Recipe

Pineapple and Chicken Kebabs Recipe

Murgh Cholay

Murgh Cholay Resipe 

Murgh Cholay Resipe 

Ingredients:

1 1/2 Kg Chicken pieces 

1 cup Chickpeas 

1 cup Oil 

2 Finely chopped onions 

3 Tomatoes 

1 tsp Ground white cumin 

1 tsp Turmeric 

1 tsp All spice powder 

1 tbsp Ginger garlic paste 

1 tbsp Red chili powder 

1 tbsp Finely chopped ginger 

1/2 tsp Soda bi carbonate 

2 tbsp Yellow lentils 

as required Salt

Method:

Heat oil in a large skillet and fry the onions till golden brown.Now add the chicken and cook until the water (left by the chicken) dries. Add the ginger garlic paste, turmeric powder, red chili powder, all spice powder and salt. Fry on a low flame. 

Drain the water from the soaked chickpeas. Again add 2 -3 glasses of water along with the yellow lentils. Boil the chickpeas and lentils in a saucepan. Add the soada bicarbonate and cook until the chickpeas are tender. 

Add the chickpeas along with the chopped tomatoes into the pan of chicken. Add 2 cups of water and cook until the mixture begins to boil. 

Lastly add the chopped ginger and white cumin.Cover and simmer for 5 minutes or until the oil forms a sepeatte layer on top. 

Serve with warm naans.

Tandoori Chicken Pizza

Tandoori Chicken Pizza Recipe

Tandoori Chicken Pizza Recipe

Tandoori Chicken Pizza Recipe

Chicken 65

Chicken 65

Chicken 65

Green Curry

Green Curry Recipe

Green Curry Recipe

Ingredients:

½ kg chicken boneless, cubed 

6-8 green chillies 

1 sachet coconut milk powder 

3 onions, chopped 

Bunch of coriander 

7-8 garlic cloves 

1”piece of ginger 

½ tsp turmeric powder 

1 lemon 

10-12 peppercorns 

1 tsp cumin seeds 

1 tsp salt 

10-12 curry leaves 

3 tbsp oil

Method:

Dissolve coconut milk powder in 1 cup hot water. Grind ginger, garlic, coriander leaves, chillies, peppercorns and cumin seeds, add turmeric powder and salt. 

Heat oil, add onions and fry till golden, add curry leaves and masala paste and sauté, next add coconut milk powder, keep stirring till it comes to a boil and then add the chicken cubes and cook till done, sprinkle lemon juice and serve with boiled rice.

Murgh Musallam

Murgh Musallam

Murgh Musallam

Ingredients:

chicken(whole) 1 

yogurt 1 pao 

red chilli 2tsp 

salt 1tsp 

garam masalah 1tsp 

oil 1 1/2 cup

Method:

yogurt main 1 pao water add karain gay.achi tarah mix karain gay.red chilli salt garam masalah pisa hoa oiladd karain gay r achi tarah mix karain gay r chicken p phela dain gay.achi tarah masalah mix karain gay chicken p cut lagain gay ta k masalah achi tarah lag jay.24 hours k liyay masalah laga k rakh dain gay.pan main chicken samait tamam masalah laga hoa dalain gay r dhemi anch p paknay k liyay rakh dain gay.chicken p masalah phelatay rahain gayjab dahi ka pani khushk ho jay chicken gal jay oil upe a jay to serving bowl main nikal dain gay.chawal , khatti daal salad r raita k sath serve karain gay

Chicken Roll Paratha

Chicken Roll Paratha

Chicken Roll Paratha

Ingredients:

Ingredients Of Chicken Roll 

§ 300 gm boneless chicken, 1 inch cubes 

§ 3 tbsp yogurt, beaten 

§ 1/2 tsp turmeric powder 

§ Salt to taste 

§ 1/2 tsp all spices (garam masala) 

§ 1 tbsp red chili powder 

§ 1/2 bunch fresh coriander 

§ 2 tbsp oil 

For Parathas 

§ 1 cup flour 

§ 1 cup white flour 

§ Salt to taste 

§ 2 tbsp ghee 

§ Water as required 

For Chutney 

§ 1/2 bunch coriander 

§ 4 green chilies 

§ 1 onion 

§ 1/2 bunch mint leaves 

§ 1 tomato 

§ 1 tbsp crushed red chili 

§ Salt to taste 

§ 1/2 cup tamarind paste 

Method:

Cooking Method Of Chicken Roll 

Marinate chicken boneless pieces in yogurt, salt, turmeric and chili powder, all spices. Mix it and set it aside for 15 minutes. Add green coriander leaves in it. 

Now heat the oil and cook marinated chicken in it on low heat till the water dries and chicken become soft and tender. 

Method Of Parathas 

§ Take both flours and add ghee and salt in it. Knead it in a dough and put it aside for 1 hour. Make round parathas with the help of rolling pin and grease the pan and cook the parathas. 

Method Of Chutney 

§ Grind all ingredients of chutney with very little water in grinder. Chutney should be thick in consistency. 

§ Now take paratha and put boneless chicken in it. Pour chutney on it and roll it. Cut the roll from center and serve hot with salad of your choice…enjoy:) 

Chicken Chow Mien

Chicken Chow Mien Resipe

Chicken Chow Mien Resipe

Ingredients:

1 packet Boiled egg noodles 

1/4 kg Chicken boneless cubes 

1/4 kg Prawns 

1 Onion finely chopped 

1 Capsicum 

2 cup Chicken stock 

1/2 cup Cabbage slices 

1 inch piece Ginger chopped 

2-3 cloves Chopped garlic 

2-3 Spring onion 

1 tsp Black pepper crushed 

1/3 tsp Chinese salt 

2 tbsp Corn flour 

3 tbsp Soya sauce 

4 tbsp Oil 

to taste Salt

Method:

Cook the noodles in boiling water with 2 tbsp of oil, strain in a colander and put them under running cold water. Heat oil in a wok and deep fry half of the noodles. In a serving dish first place the boiled noodles and then the crispy noodles on top.. Heat oil in a pan and fry 2-3 cloves of garlic, 1 inch piece of ginger and 1 chopped onion and fry them for 2 to 3 minutes. Then add 1/4 kg of chicken cubes and fry for 2-3 minutes and then add 1/4 prawns and stir fry for 2-3 minutes. 

After that put 3 tbsp of soya sauce, 1 tsp of black pepper, 1/3 tsp of Chinese salt, salt and 2 cups of chicken stock. After it starts to boil add 1 chopped capsicum, 1/2 cup of cabbage slices and 2-3 chopped spring onions and cook them for 3-5 minutes. Then take 2 tbsp of corn flour and dissolve in water and pour slowly in the batter. When the mixture thickens mix in the noodles. In the end garnish with chopped spring onions and serve.

Kung Pao Chicken

Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Chelo Irani Kabab

Chelo Irani Kabab Resipe

Chelo Irani Kabab Resipe

Chicken Frittata With Pasta

Chicken Frittata With Pasta Resipe

Chicken Frittata With Pasta Resipe

Ingredients:

Chicken breasts 2
Finely chopped capsicum 1
Finely chopped onion 1
Finely chopped spring onions 1
Finely chopped tomatoes 1
Egg 4
Spaghetti 1/2packet
Parmesan cheese 50g
Parsley 1/4bunch
Black pepper powder 1/2tsp
Butter 4tbsp
Salt as required

Method:

Boil the spaghetti, drain and keep aside.

Finely chop ¼ bunch pasrely,1 capsicum,1 onion,1 spring onion, and 1 tomato beat together 4 eggs in a bowl.


Add all the chopped vegetables, boiled spaghetti,2 julienne cut breast fillet, salt as required,1/2tsp black pepper powder and 50g parmesan cheese. Mix well.

Sizzling Chicken Manchurian

Sizzling Chicken Manchurian Recipe 

Sizzling Chicken Manchurian Recipe 

Murg Mutanjan

Murg Mutanjan Recipe

Murg Mutanjan Recipe

Shikarpuri Chatkhana Karahi

Shikarpuri Chatkhana Karahi Recipe

Shikarpuri Chatkhana Karahi

Ingredients:

• 1 kg chicken, with bone (12 pieces)
• 2 Tbsp ginger paste
• One and a half tbsp garlic paste
• 150 gm desi ghee
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp black pepper, crushed
• 1 tsp cumin seeds
• One and a half tsp red chilli, crushed
• 1 tsp dry ginger powder
• Salt to taste
• 500 gm tomato
• 1 onion
• 4 green chillies
• 1 cup yogurt
• 1/2 tsp garam masala powder
For garnish:
• 100 gm green coriander
For rotis:
• 500 gm refined flour (maida)
• Salt to taste

Method:

•Wash and clean the chicken.
•Saute ginger and garlic in ghee, and put in the chicken.
•Fry for 2 minutes and then put all the spices except garam masala, along with tomato, onion and green chillies. Now cook on slow flame.
•Then put yoghurt and saute well till little dry, and then add garam masala and cook for 2-3 minutes.
•Garnish with green coriander and serve hot with rotis.
For rotis:

Knead dough. Make rotis. 

Chicken Patty

Chicken Patty Recipe

Kung Pao Chicken

Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Ingredients:

1 kg skinless, boneless chicken breast chunks 

2 tablespoons soya sauce 

2 tablespoons sesame oil, 

2 tablespoons corn flour, dissolved in 2 tablespoons water 

1 ounce hot chili paste 

1 teaspoon white vinegar 

2 teaspoons brown sugar 

4 green onions, chopped 

1 tablespoon chopped garlic 

4 ounces chopped peanuts

Method:

To Make Marinade: Combine 1 tablespoon soya sauce, 1 tablespoon oil and 1 tablespoon corn flour/water mixture and mix together. 

Place chicken pieces in a bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. 

To Make Sauce: In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon corn flour/water mixture, chili paste, vinegar and sugar. 

Mix together and add green onion, garlic, water chestnuts and peanuts. 

In a medium pan, heat sauce slowly until aromatic. 

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. 

When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Simple KFC Chicken

Simple KFC Chicken

Simple KFC Chicken

Ingredients:

Coating-1 

All purpose Flour-1/2 Cup 

Coating-2 

Eggs (beaten) - 2 

Milk - 1 1/2 cups 

Soy sauce - 1/2 tsp. 

Knorr chicken bouillon - 1 tsp. 

Freshly chopped parsley - 1 tbsp. 

Garlic (minced) - 2 large cloves 

Coating-3 

All purpose flour - 1 cup 

Fine bread crumbs - 3/4 cup 

Salt - 1/2 tsp. 

Garlic powder - 1/2 tsp. (not salt) 

Onion powder - 1/4 tsp. (not salt) 

Paprika - 1/2 tsp. 

Black pepper - 2 tsp. 

Frying 

Cooking oil - 5-6 cups 

Chicken - 2 lb (cut in pieces)

Method:

1.Mix each coating ingredients in separate bowls. 

2.Heat oil in a kadhai put in medium heat(to cook the chicken) 

3.Coat the chicken pieces in first flour coating and dip in milk egg coating and in final coating of bread crumbs. 

4.Deep fry the chicken in oil. The oil should not be too hot otherwise the outside gets browned before the inside gets cooked. 

5.Check if its cooked properly and its light brown in color. 

6.Put in paper towel. 

7.Serve with fries or onion rings with tomato sauce. 

Tips 

- If you want a juicier chicken, soak the chicken in salt water for 4-5 hours before applying the coating and frying. 

- It is better to have the chicken in room temperature before frying as cold chicken takes longer to cook. As a result the outside will brown up faster before the inside gets cooked. 

- For a healthier twist, you can bake the chicken at 350 degrees for 35-40 minutes after applying all the coating. That tastes equally good too..

Classic Chicken Broast

Classic Chicken Broast

Classic Chicken Broast

Ingredients:

Chicken 1 kg 

Cool Water 2 cups 

Corn Flour ½ cup 

Flour ½ cup 

Brown Sugar 1 tsp 

Black Pepper Powder 1 tsp 

Ginger Garlic Paste 1 tbsp 

Red Chili Powder 1 tbsp 

Chinese Salt ½ tsp 

Salt ½ tsp 

Chili Sauce 2 tbsp 

Soya Sauce 2 tbsp 

Oil for frying

Method:

In a bowl add 1 kg chicken pieces along with 2 tbsp chili sauce, 2 tbsp soya sauce, 1 tbsp red chili powder, 1 tsp brown sugar, 1 tsp black pepper powder, 1 tsp ginger garlic paste and ½ tsp Chinese salt and leave for 1 hour. 

After this in a bowl add ½ cup corn flour and ½ cup flour. Mix well and coat with that mixture and pour into cool water. 

Now once again coat with the mixture of corn flour and flour and deep fry in oil as required. 

Ready to serve. 

Chicken Tikka Pizza

Chicken Tikka Pizza Recipe

Chicken Tikka Pizza Recipe

Ingredients:

Pizza dough Ingredients :
2 cups flour
1 tbsp yeast
1 tsp caster sugar
1 tbsp dry milk powder
4 tbsp oil
½ tsp salt
1 egg
Pizza Sauce Ingredients :
2 tbsp oil
3 cloves garlic, crushed
1 tbsp red chillies, crushed
1 tsp salt
1 tsp oregano
1 onion, chopped
1 tsp sugar
1 cup tomato puree or paste
2 tbsp ketchup
Toppings :
1 cup Chicken tikka chunks
1 onion, sliced
1 capsicum, sliced
1 tomato, sliced
1 cup mozzarella and cheddar cheese
1 tbsp crushed red chillies
Olive oil, to brush
Chilli garlic sauce, to drizzle

Method:

Knead all the above ingredients with lukewarm water and keep covered in an oiled bowl in a warm place, for 1 hour or till well risen and doubled.
Roll out onto a floured surface and line a pizza plate with it. Add sauce, toppings and let rise again in a warm place for 20 more minutes.
Bake at 200 degrees C for 20 minutes or till cheese has melted and dough is cooked.

Pizza Sauce
Heat oil, add onion, sauté add garlic, salt, oregano, sugar, red chillies crushed and a little water, add ketchup and tomato puree and let cook till thick.
Use as pizza sauce or pasta sauce.
To assemble the pizza, roll out dough and brush with olive oil, sprinkle some cheese on top, top with sauce and chicken tikka chunks, onions, tomatoes and capsicums, more cheddar and mozzarella cheese and some crushed red chillies.
Sprinkle some chilli garlic sauce.
Bake for 20 minutes on 180 degrees C or till done.

Chicken Kofta Kebabs

Chicken Kofta Kebabs Recipe

Chicken Kofta Kebabs Recipe

Ingredients:

• 2lbs ground chicken 

• 1/2 cup diced onion 

• 1/2 cup chopped parsley 

• 1/3 cup bread crumbs 

• 4tsp ground coriander 

• 1tsp nutmeg 

• 1tsp cumin 

• 1tsp red pepper flakes 

• 1tsp minced garlic 

• 1/2 tsp salt 

• 1/2 tsp pepper 

• 12 skewers, (soaked for at least an hour)

Method:

In a large bowl, combine all the kofta ingredients and mix well. 

Place 1/3 cup of the mixture in the palm of your hand and roll between your two hands to make a cylinder or tube like shape about 4" long and about 1" in diameter. 

Insert one of the pre-soaked skewers up the center of the chicken kofta kebab just until it begins to poke out the other end. 

Clean and oil the grates and preheat the grill to 525 degrees Fahrenheit. When the grill is heated up, place the kebabs on the grill and close the lid. 

Every 5 minutes rotate the kofta kebabs so all sides cook. 

After 10 - 12 minutes they'll be fully cooked and can be removed from the grill. 

Serve this with a creamy garlic cucumber sauce and some pita, tortilla shells or buns. 

You can also consider chopped tomato, onion, cucumber or other toppings.

Southern Fried Rice Recipes

Southern Fried Rice Recipes

Southern Fried Rice

Ingredients:

Onion sliced 1 

Red capsicum 1 

Carrot 1 

Egg 2 

Green chilies chopped 3 

Boiled bean 125 gm 

Boiled peas ½ cup 

Garlic 3 – 4 cloves 

Ginger chopped 1 piece 

Rice 300 gm 

Prawns 300 gm 

Black pepper 1 tsp 

Lemon skin 1 tsp 

Chili garlic sauce 2 tbsp 

Soya sauce 2 tbsp 

Worchester shire sauce 2 tbsp 

Oil 3 tbsp 

Salt to taste

Method:

Boil 300 gm rice and keep aside. 

Cut 1 onion, 1 capsicum, 125 gm green beans, 3 green chilies and 1 carrot into juliennes. 

In a wok heat 3 tbsp oil, add 1 piece of chopped ginger and 3 – 4 cloves of garlic. Fry well till golden brown. 

Now add 300 gm prawns, fry well till its color turn to white. Now add all the sliced vegetables. 

Also add ½ cup boiled peas and cook for 2 – 3 minutes. 

Add in 2 beaten eggs. 

Now add 300 gm boiled rice, salt to taste, 2 tbsp Worchester shire sauce, 2 tbsp soya sauce and 1 tsp crushed black pepper. 

Mix well and dish it out. Serve hot.