Tandoori chicken:
Spicy chilli chicken:
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Hara kabab:
preheat oven -500 Fahrenheit 260 celsius
then in a bowl marinate chicken with the green paste ,turmeric powder,garam masala powder,lemon juice ,salt mustard oil and yogurt ,for 1hr
then prepare your pan pu the chicken on skewers and bake for 25 mins then put on broil and cook for 10 more mins
tips:to add crunch u can also add mushroom cubes and broccoli florets to the marinade and put them on skewers along with chicken,but make sure the salt is according after adding the veggies
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Sukha chicken:
heat a pan add oil then add the marinated chicken sauté for 3-4 minutes then close lid and cook until chicken is done, finally add bellpeppers and coriander leaves and cook for 3 more mins
serve with rice as side dish or with rotis
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Dhaniya chicken:
make puree of the tomatos
marinate chicken with red chilli powder green chilli paste,salt.turmeric,gingergarlic paste pinch of sugar mix and keep aside for 1/2 hr
in a pan heat oil add tomato paste cook(low heat) until oil floats up and the raw smell is gone,add the marinated chicken close lid and cook on low heat until done,finally add coriander leaves and garam masala powder,mix cook for a minute.the masala should coat the chicken well
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Spicy red chicken:
grind riceflour,redchilli,ginger ,garlic garam masala powder to a smooth paste.
then take it out to a bowl add salt and yogurt,mix well until smooth
apply the mixture to the chicken pieces and marinate it for 5 hrs in the refrigerator
heat oil in a pan place chicken fry for 1-2 mins ,flip then fry for 2 mins then reduce heat and cook with a lid closed -on low heat,flip in between fry until done finally add coriander leaves
tips: the flipping process is to ensure that the masala sticks to the chicken.if you close lid imedeatly after adding chicken then the masala forms like gravy.and comes off the chicken.
you can fry this on a grilling pan or grill it
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Chicken tandoori kabab:
mix all the ingredients except chicken onion and bellpeppers make a paste then add the chicken belpepper and onion marinate in refrigerator for 2 hrs then put them on skewers and grill,or bake at 500F for 20 mins then broil for 15 mins (dark on edges) just brush with butter when its hot
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Chicken chettinad dry:
marinate chicken with this masala ,turmeric,lemon juice, rice flour and salt .refrigerate it for 2-3 hrs
then heat oil in a big pan place marinated chicken pieces (do not crowd the pieces) fry for 15 mins flip sides then add any masala left fry untill chicken pieces are cooked through
tips:rice flour acts as binding agent and also the crisp the crust
Kashmiri or byadgi chillies will give volume to the masala coz they are thick chillies.and not very hot chillies
in case you ant to reduce spice you can just remove some seeds.
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Quick mutton pepper dry:
take out the pieces to a bowl add turmeric.ginger garlic powder half of pepper powder lemon juice mix well keep aside
in a pan heat oil add onion chopped fry well(shouldn't brown)then add the mutton fry well for 5 -8 mins untill the raw smell og ginger and garlic is gone then add the motton water (while pressure cooking mutton)cook untill the gravy gets thick and dry,the oil seperates at this point then add pepper powder mix well for few minutes then serve
tips:while adding salt to the mutton make sure you don't add more coz there isn't much flesh in ribs and also remember if you are using a store bought ginger garlic paste it will always contain salt in it
I have used black pepper powder.preffered,if you have white pepper powder ad if you are using it then use less coz white pepper powder is spicier than black one
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Stuffed eggs:
tip:this is a light and a quick starter for parties
you can also add chopped cilantro/coriander leaves to this dish
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Kung pao chicken:
in a small bowl add 1/2tsp of corn starch, 2tsp of soya sauce ,sugar 1tsp sesame oil,1tsp vinegar and 2tsp water mix together and keep aside
in a bowl take chicken add 2tsp cornflour ,1tsp soya sauce,pinch or two of salt, 1tsp vinegar mix and deep fry in oil and take out on a tissue.
then in another pan heat up 3tsp seasame oil add broken chillies then add chopped ginger sauté for a minute(do not brown) then add zucchini red bellpepper and pinch of salt fry for a minute or two then add fried chicken sauté for 2 mins then add the sauce mixture cook until it coats chicken well now add roasted peanuts and spring onion,saute for a minute or two then serve hot
tips:if you want spicy you can add more chilies /reduce too
2.do not over fry chicken it will become dry.and will not take in the sauce.chop chicken pieces to uniform sizes so that all the pieces fry equally
3.for peanuts roast thenm allow to cool a little then rub the peanuts between palms do it until done the skin will separate and also the peanuts will separate into halves.then just blow off the skin
4.be a little cautious with salt coz soya sauce has salt in it.
5.zucchini is the green long sqash(yellow) like veggie
6.use less sodium soya sauce
7.sesame oil gives authentic taste ,may be you can try with veg oil if you don't have
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Nellore chicken:
heat up butter and oil in a pan add sliced onions and bellpepers add a pinch of salt (onion cooks faster) when its translucent add the marinated chicken and cook half way through add garam masala powder mix and cook until the yogurt gets thick and coats completely to the chicken pieces.
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Chicken wings in Asian zing sauce:
for sauce- mix all the ingredients together in a pan except vinegar and corn starch bring the mixture to boil then add the vinegar and corn starch while stirring constantly until it thicken slightly (it will thicken more untill it cools)
then toss the hot wings with the desired amount of sauce and serve
tips: 1.season chicken just enough(2 -3pinch) for frying coz the sauce will have enough amount of salt in it
2.mix it when the sauce is hot
3make sure you buy chicken wings with skin on .the skin keeps the chicken moist and juicy
4.its a sweet and tangy sauce if you want it tangy then reduce sugar
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Labanese lemon chicken:
then grill it on a grill
you can bake in a preheated 500F oven for 20 mins then use the broil option for 10-15 mins for browning - in the conventional oven
for chilli garlic paste -soak 7-8 dry chilli whole(Kashmiri red chilli prefered) in warm water untill they are soft then blend them in a blender with 5-6 cloves of garlic to paste.you can remove seeds to reduce spice,
seeds make the paste grainy too
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Chicken fingers:
make a paste with flour and egg season with little salt
in a plate spread corn flakes crushed
then marinate chicken with lemon juice ,salt,pepper powder,red chilli powder,garam masala powder,chat masala and dry thyme .keep aside for 45 mins
Heat up oil .dip the strips in the egg -flour mixture then roll on crushed corn flakes/bread crumbs fry until golden brown
you can bake it in 200 centigrade /400 fahreheit-preheated oven until slightly brown ,crisp and cooked
serve with tomato ketchup,sauce,blue cheese,or any dip of your choice
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Chilli eggs:
boil eggs then peel them and make gashes (vertically) keep aside
heat up a pan add oil add ginger chopped , garlic chopped,and green chilli chopped sauté for few seconds then add onion and bellpepper sauté for 2-3 mins season with some salt then add chilli paste sauté for a minute then add soya sauce,tomato ketchup,vinegar,chopped coriander,spring onion chopped mix well then add eggs .fry for few minutes then serve as it is or cut eggs into halves pour masala on top and garnish with more coriander leaves
tips: you can cut the eggs into halves and add to the dish
2.sugar cuts the acidity in this dish
3.i have used homemade chilli paste ,you can also use store bought one .make sure you check for spiciness.
4.chilli paste-take Kashmiri dry chillies slit and remove seeds then boil water in a pan add chillies close lid and take off heat wait until the chillies are soft then in a blender add very little water and grind to paste
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Garlic chilli chicken:
in a pan heat up oil add curry leaves and fennel seeds then add ginger garlic paste fry for 2 mins until raw smell is gone then add chopped onion,green chilli chopped and fry until slightly golden then add the fresh redchilli paste saute for 2-3 minutes
then add the cooked lamb with its water mix well then finally add pepper powder ,lemon juice and chopped garlic saute for few mins and serve
tips: add very little water when you cook mutton ,incase more then reduce it to 2-3 tbsp.
depending on your pressure cooker size and the lamb adjust the cooking time ,make sure the lamb meat is nice and soft or else the meat will be rubbery
make redchilli paste -by soaking chillies in warm water for few minutes until soft ,take out seeds and grind for a smooth and less spicy paste,for this recipe I have taken out max of its seeds.red chilli paste gives brightness to this dish.
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Tomato pepper chicken:
- chicken- 1kg (drumstic and breast and thigh pieces)
- Kashmiri redchilli powder-2 tsp
- hung yogurt-2tbsp
- ginger garlic paste-2 1/2 tsp
- kasuri methi powder-1tsp
- chaat masala-1/4 tsp
- turmeric powder-1/4 tsp
- mustard oil-3tsp
- salt to taste
tips: always make gashes on the big pices so tat chicken pieces takes all the flavours in
- hung yogurt-take normal yogurt in a musling cloth tie it an hang it so tat all the water content is drained off an very thick yogurt remains ,if u don't have a cloth then u can use a strainer too
- just mix the remaining masala to a onion-long sliced and spread it on the baking pan or the foiled pan and then place the chicken pieces on it ,this acts like a bed and prevents the chicken from sticking to the pan or foil
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- Chicken tikka kabab
- chicken 1/2 kg cut to small pieces
- turmeric-1/4teaspoon
- kasmiri red chilli powder-1teaspoon
- hung yogurt-1 1/2 teaspoon
- ginger garlic paste-1 1/2teaspoon
- mustard oil-2teaspoon
- garam masala powder-1/4 teaspoon
- gram flour-1 1/4teaspoon
- salt to taste
- preheat oven to 500 Fahrenheit or
- tips:
- for roasted gramflour,heat up a pan until hot then take out from the flame add gramfour and toast it until raw smell is gone.
- u can use bamboo skewers or metal skewers if ur taking bamboo skewers then make sure u soak the sticks in water for atleast 20 mins so that they don't burn totally under the high temp
Spicy chilli chicken:
- chicken-10-12 pieces
- green chillies-1
- black pepper powder-1tsp
- corn flour- 3/4tsp
- maida or all-purpose flour-3/4 tsp
- Kashmiri red chilli powder-3/4tsp
- gingergarlic paste -1tsp
- soya sauce-2-3 tsp
- vinegar-1 1/2 tsp
- chopped ginger-1 1/2 tsp
- chopped garlic-1 1/2 tsp
- chopped bell peppers-3tbsp
- chopped onion-2tbsp
- coriander leaves chopped-2tbsp
- curry leaves 2 big sprigs
- salt to taste
- oil for shallow fry-about 2-3 tsp
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Hara kabab:
preheat oven -500 Fahrenheit 260 celsius
- chicken -15 pieces
- mint-15 leaves
- coriander leaves-7-8 sprigs
- green chillies-2-3 depending on spice
- garlic cloves-6
- ginger-4 pieces
- garam masala powder1/2 tsp
- hung yogurt-1tbsp
- lemon juice-few drops
- turmeric powder-1/4 tsp
- salt
- mustard oil -1tbsp
then in a bowl marinate chicken with the green paste ,turmeric powder,garam masala powder,lemon juice ,salt mustard oil and yogurt ,for 1hr
then prepare your pan pu the chicken on skewers and bake for 25 mins then put on broil and cook for 10 more mins
tips:to add crunch u can also add mushroom cubes and broccoli florets to the marinade and put them on skewers along with chicken,but make sure the salt is according after adding the veggies
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Sukha chicken:
- chicken-15 pieces
- peppercorns-8-10
- cloves - 4-5
- coriander seeds-1teaspoon
- cumin seeds-1teaspoon
- whole red chillies(byadgi or kashmiri)-3
- cinnamon-1 inch stick
- cardamom -1
- onion-2 medium
- ginger -1 inch
- garlic cloves -6-8
- oil-2 tablespoon
- bellpeppers -1/2 chopped
- coriander leaves-2tsp chopped
heat a pan add oil then add the marinated chicken sauté for 3-4 minutes then close lid and cook until chicken is done, finally add bellpeppers and coriander leaves and cook for 3 more mins
serve with rice as side dish or with rotis
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Dhaniya chicken:
- chicke pieces-750 gms
- lemon juice-1tbsp
- lemon whole-1
- corrinader leaves paste-4tbsp
- chilli paste-1tsp
- oil-1tbsp
- ginger garlic paste-2tbsp
- black pepper corns-5-6
- cardamom-2
- cloves-5-6
- turmeric powder-1/4tsp
- onion sliced-1 medium
- yogurt-2tbsp
- salt
- Method Put chicken in a bowl, add salt, lemon juice, coriander leaf paste and mix well.marinate for ½ hour. Heat oil in a non stick pan, add green cardamoms, cloves, black peppercorns and saute till fragrant.
- Add ginger-garlic paste, green chilli paste, turmeric powder and mix well.Add onion and saute till it turns golden. Add yogurt to the chicken and mix.
- Add coriander powder to the onion, mix and saute for 1 minute. Add the chicken with the marinade. Rinse the bowl with ½ cup water and add to the pan. Mix everything well, cover and cook for 5 minutes.
- Halve the lemon and quarter each half and add the pieces to the pan. Mix, cover and cook on medium heat for 20-25 minutes, stirring occasionally. Switch off the heat and keep the pan covered for further 10 minutes. Serve hot.
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Chicken rolls stuffed with feta cheese and spinach:
- boneless chicken breast -2 big
- spinach 1 bunch
- feta cheese-4tbsp or ricotta or may be paneer too if ur using paneer then use more cheddar
- cheddar cheese grated 4 tbsp.
- olive oil 1tsp
- finely chopped mushrooms-3 button or portabella mushrooms
- pepper-1/2 tsp
- garlic-4 cloves chopped
- salt lil
- preheat oven to 375F
in a microwave bowl cook chopped spinach for 3 mins squeeze the water out,same way cook the chopped mushroom for 1 an half mins
first flatten the chicken breasts with a meat pounder or a chapathi roller keeping it between plastic wrappers or a ziplock bag season both sides with lil salt an pepper then in a bowl add spinach mushroom an all the ingredients spread on the flattened chicken an roll thenm then in a foil roll an wrap the chicken an keep the end side up so tat the juices don't come out,cook in a 375F oven for 25 mins or until
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Chicken Lettuce wraps:
- fresh cabbage lettuce -3-4 full layer cup
- chicken finely chopped to little bits-1cup
- shitake mushrooms finely chopped-4-5(dried ones soaked in water until soft)
- water chestnuts-1 small can or about 1/2 cup chopped
- spring onions-4-5 strands
- garlic cloves chopped-1 tsp
- cornflour-2 tsp
- hoisin sauce-11/4tsp
- soya sauce-11/4 tsp
- water-2tsp
- pepper-3/4 tsp
- oyster sauce-1tsp
- sugar-1/4tsp
- salt
- oil-2tsp
mix chicken with corn flour ,half of peppr powder and salt
chop the soaked shitake mushrooms,keep aside
mix hoisin,soya and oyster sauces with water
in a pan heat oil then add chicken cook until done(doesn't take long )then add garlic chopped add shitake mushrooms,chest nuts , toss for a minute then add rest of the pepper powder,now add the sauce mix and spring onion stir well check for salt ,add if necessary then sprinkle sugar mix,cook until slightly moist
way you eat this is take a lettuce leaf cup put 1-2 spoons of the prepared chicken wrap the lettuce and eat
tips:
when you add salt to the chicken remember that hoisin,soy and oyster sauce all three have salt in them
2.you can get shitake mushrooms in any oriental or Vietnamese store,and the sauces too ,wallmart and other big stores carry these in their Asian food section
3 you will find in any big stores in canned veggies section
4cabbage lettuce is a type of lettuce which looks like cabbage,its a little tricky to peel the layers keeping the leaf intact,do it slowly and carefully
4soak shitake mushrooms for atleast 2 hours
5the chest nut can has preserve liquid,drain that liquid and rinse the chestnuts with little water
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Spicy lettuce wrap :
- chicken chopped ,small bits-1 cup
- chopped chest nuts -1/1/4 cup
- chopped spring onion-5 sprigs
- chopped soaked shitake mushrooms-4
- garlic chopped-1 tsp
- sesame seeds-1/2 tsp
- chilli flakes-1/2 tsp
- pepper powder-1/2 tsp
- hoisin sauce-1 1/2sp
- soy sauce-1 1/2tsp
- water-2tsp
- oyster sauce -1tsp
- oil-3 tsp
- salt,sugar
procedure same as above,add sesame,chopped spring onions and chilliflakes when u add chopped garlic
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Chicken pepper dry:
- chicken breast ,cut to bite size pieces-1
- pepper-1tsp
- ginger garlic paste-1 1/2tsp
- red chilli powder-3/4 tsp
- salt
- curry leaves -2 sprigs
- egg-1 small
- corn flour-1tsp
- coriander powder-1/2 tsp
- chopped garlic cloves-1bsp
- turmeric -pinch
- coriander leaves chopped 2 tsp
- vinegar-3/4 to 1 tsp
- oil for deep fry
- oil -2tsp
marinate chicken with ginger garlic paste ,egg,red chilli powder,corriander powder, cornflour turmeric and salt ,mix well and keep aside for half hr
then deep fry the chicken until lightly crisp and golden brown on out side(medium heat) keep aside
in a pan heat oil in a pan add garlic curry leaves ,as soon as curry leaves splutter add chicken then add vinegar and pepper powder mix and cook until well mixed,garnish with chopped coriander leaves
tips:deep fried chicken tastes good ,but if you r health conscious then u can pan fry the chicken,just add 2-3 tsp oil in a nonstick pan place chicken each piece touching the bottom then cook on low flame,if you want crisp then just increase heat few minutes before flipping , close lid this will keep chicken moist .keep flipping sides of each piece,untill cooked through.
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Tomato chilli chicken:
- tomatos- pureed-2
- chicken pieces-10
- oil-3-4 tsp
- red chilli powder-1/4 tsp
- pinch of sugar
- green chilli paste-1 tsp
- salt
- turmeric powder-1/4 tsp
- ginger garlic paste-1 tsp
- lemon juice-1/2 tsp
- garam masala powder-pinch
- coriander leaves chopped-2tsp
make puree of the tomatos
marinate chicken with red chilli powder green chilli paste,salt.turmeric,gingergarlic paste pinch of sugar mix and keep aside for 1/2 hr
in a pan heat oil add tomato paste cook(low heat) until oil floats up and the raw smell is gone,add the marinated chicken close lid and cook on low heat until done,finally add coriander leaves and garam masala powder,mix cook for a minute.the masala should coat the chicken well
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Spicy red chicken:
- chicken-4-5 pieces(legs and wings or cut pieces)
- redchillies dry whole-4-5
- garam masala powder-1/4 tsp
- lemon juice-2-3 tsp
- curry leaves-5 leaves
- rice flour-1 1/2 tsp
- salt
- hung yogurt/thick yogurt-1/4 cup
- ginger-1 inch big
- garlic-5
- oil-4-6 tbsp.
- chopped coriander leaves-2 tbsp.
grind riceflour,redchilli,ginger ,garlic garam masala powder to a smooth paste.
then take it out to a bowl add salt and yogurt,mix well until smooth
apply the mixture to the chicken pieces and marinate it for 5 hrs in the refrigerator
heat oil in a pan place chicken fry for 1-2 mins ,flip then fry for 2 mins then reduce heat and cook with a lid closed -on low heat,flip in between fry until done finally add coriander leaves
tips: the flipping process is to ensure that the masala sticks to the chicken.if you close lid imedeatly after adding chicken then the masala forms like gravy.and comes off the chicken.
you can fry this on a grilling pan or grill it
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Chicken tandoori kabab:
- chicken pieces-1/4 kg/250 gms
- hung yogurt-2-3 tbsp.
- lemon juice-3/4 tsp
- turmeric-1/2 tsp
- chilli,-1-2corrinader-5tbsp and mint-2tbsp paste- grind to paste
- pepper powder-1/4 tsp
- red chilli powder-1/4 tsp
- onion cubes-take out layers
- oil-2tsp for marinade
- bell pepper cubes
- salt
- butter to brush after grilling
- preheat oven -500F
mix all the ingredients except chicken onion and bellpeppers make a paste then add the chicken belpepper and onion marinate in refrigerator for 2 hrs then put them on skewers and grill,or bake at 500F for 20 mins then broil for 15 mins (dark on edges) just brush with butter when its hot
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Chicken chettinad dry:
- chicken -8 big pieces
- dry redchillies whole-5-6
- ginger-1 inch piece
- garlic cloves-5-6
- greenchilli-1
- onion-1 small
- curry leaves-8- 10 leaves
- rice flour-3/4 tsp
- salt
- turmeric powder-1/4 tsp
- lemon juice-1 tsp
- oil for fry-3-4 tbsp
marinate chicken with this masala ,turmeric,lemon juice, rice flour and salt .refrigerate it for 2-3 hrs
then heat oil in a big pan place marinated chicken pieces (do not crowd the pieces) fry for 15 mins flip sides then add any masala left fry untill chicken pieces are cooked through
tips:rice flour acts as binding agent and also the crisp the crust
Kashmiri or byadgi chillies will give volume to the masala coz they are thick chillies.and not very hot chillies
in case you ant to reduce spice you can just remove some seeds.
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Quick mutton pepper dry:
- mutton ribs (singles)-6
- pepper powder-3/4 tsp-1tsp
- salt
- turmeric powder-pinch or two
- ginger garlic paste-1tsp
- lemon juice 3/4 tsp
- onion finely chopped-1 small
- oil-1-2 tsp
take out the pieces to a bowl add turmeric.ginger garlic powder half of pepper powder lemon juice mix well keep aside
in a pan heat oil add onion chopped fry well(shouldn't brown)then add the mutton fry well for 5 -8 mins untill the raw smell og ginger and garlic is gone then add the motton water (while pressure cooking mutton)cook untill the gravy gets thick and dry,the oil seperates at this point then add pepper powder mix well for few minutes then serve
tips:while adding salt to the mutton make sure you don't add more coz there isn't much flesh in ribs and also remember if you are using a store bought ginger garlic paste it will always contain salt in it
I have used black pepper powder.preffered,if you have white pepper powder ad if you are using it then use less coz white pepper powder is spicier than black one
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Stuffed eggs:
- boiled eggs-5
- fresh chives-2tsp
- cayenne pepper-less than 1/4tsp
- mayonese or sourcream-1-2 tsp
- pepper-1/4tsp
- smoked paprika-1/4tsp
- vinegar-few drops
- salt
tip:this is a light and a quick starter for parties
you can also add chopped cilantro/coriander leaves to this dish
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Kung pao chicken:
- chicken cut to small bite size pieces-1 cup or about 15-18-pieces
- peanuts-3 tbsp.
- cornflour-2 1/2
- soya sauce-3tsp
- vinegar-2tsp
- sugar-1 tsp
- red bellpepper cubes-8 cubes
- whole redchillies-3 broken into halves
- sesame oil- for deep frying and 4tsp for cooking
- salt-very little
- spring onion-3 sprigs chopped
- zucchini-8 cubes
- chopped garlic -1tsp
- chopped ginger-1tsp
in a small bowl add 1/2tsp of corn starch, 2tsp of soya sauce ,sugar 1tsp sesame oil,1tsp vinegar and 2tsp water mix together and keep aside
in a bowl take chicken add 2tsp cornflour ,1tsp soya sauce,pinch or two of salt, 1tsp vinegar mix and deep fry in oil and take out on a tissue.
then in another pan heat up 3tsp seasame oil add broken chillies then add chopped ginger sauté for a minute(do not brown) then add zucchini red bellpepper and pinch of salt fry for a minute or two then add fried chicken sauté for 2 mins then add the sauce mixture cook until it coats chicken well now add roasted peanuts and spring onion,saute for a minute or two then serve hot
tips:if you want spicy you can add more chilies /reduce too
2.do not over fry chicken it will become dry.and will not take in the sauce.chop chicken pieces to uniform sizes so that all the pieces fry equally
3.for peanuts roast thenm allow to cool a little then rub the peanuts between palms do it until done the skin will separate and also the peanuts will separate into halves.then just blow off the skin
4.be a little cautious with salt coz soya sauce has salt in it.
5.zucchini is the green long sqash(yellow) like veggie
6.use less sodium soya sauce
7.sesame oil gives authentic taste ,may be you can try with veg oil if you don't have
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Nellore chicken:
- chicken-10-12 pieces
- thick yogurt-3/4cup
- redchilli powder-1/2 to 3/4 tsp
- green chilli slit-1
- coriander /cilantro leaves chopped-4-5tsp
- mint/pudina leaves chopped-3tsp
- bell pepper long sliced-1/2 of 1
- salt
- onion-1 big long sliced
- ginger garlic paste -1 1/2 tsp
- garam masala powder-1/2 tsp or more
- oil-3tbsp
- butter-1 tbsp.
heat up butter and oil in a pan add sliced onions and bellpepers add a pinch of salt (onion cooks faster) when its translucent add the marinated chicken and cook half way through add garam masala powder mix and cook until the yogurt gets thick and coats completely to the chicken pieces.
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Chicken wings in Asian zing sauce:
- chicken wings-10
- pepper powder-1/4tsp
- salt -little
- corn flour/starch-2tsp
- corn flour/starch-1tsp
- rice wine vinegar-6tbsp
- sugar-1-2tsp as required
- chilli garlic sauce-6bsp
- tomato sauce 2tsp
- soya sauce-2 tbsp.
- ginger powder-3/4tsp
- garlic (grated)-1tsp
- lemon juice -1-2tsp
- corn syrup-2tbsp optional
- water-6tbsp
for sauce- mix all the ingredients together in a pan except vinegar and corn starch bring the mixture to boil then add the vinegar and corn starch while stirring constantly until it thicken slightly (it will thicken more untill it cools)
then toss the hot wings with the desired amount of sauce and serve
tips: 1.season chicken just enough(2 -3pinch) for frying coz the sauce will have enough amount of salt in it
2.mix it when the sauce is hot
3make sure you buy chicken wings with skin on .the skin keeps the chicken moist and juicy
4.its a sweet and tangy sauce if you want it tangy then reduce sugar
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Labanese lemon chicken:
- chicken drumsticks-6
- lemon juice-2-3tbsp
- cornflour-1tbsp
- chilli garlic paste-1 1/2 tbsp.
- soya sauce-2tsp
- salt-
- vegetable oil -2 tsp
- black pepper-1/4tsp
- honey-1tsp
then grill it on a grill
you can bake in a preheated 500F oven for 20 mins then use the broil option for 10-15 mins for browning - in the conventional oven
for chilli garlic paste -soak 7-8 dry chilli whole(Kashmiri red chilli prefered) in warm water untill they are soft then blend them in a blender with 5-6 cloves of garlic to paste.you can remove seeds to reduce spice,
seeds make the paste grainy too
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Chicken fingers:
- chicken breasts-2 / 500 gms
- pepper-3/4tsp
- eggs-1
- plain corn flakes -1/2 cup crushed or bread crumbs
- all purpose flour-1 1/2 tbsp
- red chilli powder-3/4 tsp
- salt
- lemon juice-1 tbsp.
- garam masala powder-1/2 tsp
- chat masala -1/4 tsp
- dry thyme-1/2tsp
make a paste with flour and egg season with little salt
in a plate spread corn flakes crushed
then marinate chicken with lemon juice ,salt,pepper powder,red chilli powder,garam masala powder,chat masala and dry thyme .keep aside for 45 mins
Heat up oil .dip the strips in the egg -flour mixture then roll on crushed corn flakes/bread crumbs fry until golden brown
you can bake it in 200 centigrade /400 fahreheit-preheated oven until slightly brown ,crisp and cooked
serve with tomato ketchup,sauce,blue cheese,or any dip of your choice
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Chilli eggs:
- eggs -4
- onion sliced or chopped-1 small
- spring onion chopped-2-3 sprigs
- bellpepper chopped-1/2 of 1
- salt
- garlic cloves chopped-4-5
- ginger chopped-3/4 tsp
- green chilli chopped-1
- coriander leaves chopped - 2tsp
- oil-2-3 tbsp.
- soya sauce-2tsp
- chilli paste-3/4 to 1tsp
- tomato ketchup or sauce-1- 1 1/2 tsp
- vinegar- 1/2 tsp
- sugar -1 pinch
boil eggs then peel them and make gashes (vertically) keep aside
heat up a pan add oil add ginger chopped , garlic chopped,and green chilli chopped sauté for few seconds then add onion and bellpepper sauté for 2-3 mins season with some salt then add chilli paste sauté for a minute then add soya sauce,tomato ketchup,vinegar,chopped coriander,spring onion chopped mix well then add eggs .fry for few minutes then serve as it is or cut eggs into halves pour masala on top and garnish with more coriander leaves
tips: you can cut the eggs into halves and add to the dish
2.sugar cuts the acidity in this dish
3.i have used homemade chilli paste ,you can also use store bought one .make sure you check for spiciness.
4.chilli paste-take Kashmiri dry chillies slit and remove seeds then boil water in a pan add chillies close lid and take off heat wait until the chillies are soft then in a blender add very little water and grind to paste
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Garlic chilli chicken:
- chicken -8-10
- redchilli paste-3tsp
- onion sliced thick-1
- ginger garlic paste-1tbsp
- turmeric-1/4tsp
- cumin seeds-1/4tsp
- fennel seeds-1/4 tsp
- corriander powder -1 1/4 tsp
- pepper powder-1/2 tsp
- lemon juice- 11/4tsp
- garam masala powder-1 pinch
- garlic chopped-1 1/2 tsp
- corriander leaves chopped/cilantro-2tsp
- curry leaves-1 sprig
- salt
- oil-2-3 tbsp
marinate chicken with ginger garlic paste,redchilli paste,salt,turmeric,pepper powder,corriander powder,garam masala powder,lemon juice for 1 hr
heat up a pan add cumin and fennel seeds and curry leaves as they crackle add the marinated chicken also add sliced onion mix and close the lid and cook untill almost done,let the chicken cook in its own juices(if you think its drying add very little water) lastly add chopped garlic and corrinader leaves cook for few more minutes ,check for salt ,add if necessary.
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Lamb pepper fry:
lamb meat/mutton-1/2 kg
pepper corns whole-2tbsp
fennel seeds-1 tbsp
salt
oil-2-3tsp
onion- cut thick slices-2
curry leaves-2 sprigs
garlic cloves chopped-2 1/2 tbsp
first pressure cook lamb with little salt untill soft
grind pepper and fennel with a mortar an pestle or a grinder
heat up a pan add oil add curry leaves then add sliced onion fry for 2-3 mins then add the cooked lamb(along with its cooked water ,about 3-4 tbsp) fry for a minute then add the ground spice and garlic chopped mix and fry for few more minutes ,check for salt add if necessary
tips: add very little water when you cook lamb,as the meat will ooze out its juices,incase there is more water after cooking then just open cook so tat the water(stock) condenses to 3-4 tbsp .
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Redchilli lamb:
firstly pressure cook lamb until tender -(7-8 wistle or more)-----------------------------------------------------------------------------------------------------------------------
Lamb pepper fry:
lamb meat/mutton-1/2 kg
pepper corns whole-2tbsp
fennel seeds-1 tbsp
salt
oil-2-3tsp
onion- cut thick slices-2
curry leaves-2 sprigs
garlic cloves chopped-2 1/2 tbsp
first pressure cook lamb with little salt untill soft
grind pepper and fennel with a mortar an pestle or a grinder
heat up a pan add oil add curry leaves then add sliced onion fry for 2-3 mins then add the cooked lamb(along with its cooked water ,about 3-4 tbsp) fry for a minute then add the ground spice and garlic chopped mix and fry for few more minutes ,check for salt add if necessary
tips: add very little water when you cook lamb,as the meat will ooze out its juices,incase there is more water after cooking then just open cook so tat the water(stock) condenses to 3-4 tbsp .
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Redchilli lamb:
- boneless lamb pieces-15
- redchilli paste-2tbsp
- curry leaves-10-12
- onion chopped- 1 small
- garlic chopped-2tsp
- pepper powder- 1/4tsp
- green chilli-1/2 to 1
- fennel seeds-2 pinch
- lemon juice-few drops
- ginger garlic paste-1/4tsp
- oil-2-3 tsp
- salt
in a pan heat up oil add curry leaves and fennel seeds then add ginger garlic paste fry for 2 mins until raw smell is gone then add chopped onion,green chilli chopped and fry until slightly golden then add the fresh redchilli paste saute for 2-3 minutes
then add the cooked lamb with its water mix well then finally add pepper powder ,lemon juice and chopped garlic saute for few mins and serve
tips: add very little water when you cook mutton ,incase more then reduce it to 2-3 tbsp.
depending on your pressure cooker size and the lamb adjust the cooking time ,make sure the lamb meat is nice and soft or else the meat will be rubbery
make redchilli paste -by soaking chillies in warm water for few minutes until soft ,take out seeds and grind for a smooth and less spicy paste,for this recipe I have taken out max of its seeds.red chilli paste gives brightness to this dish.
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Tomato pepper chicken:
- chicken -10-12 pieces
- chopped tomato-1 1/2
- garlic chopped-2tsp
- pepper powder- 3/4tsp
- green chilli-1
- curry leaves-15
- chopped or crushed ginger-1/2 tsp
- chopped corriander leaves/cilantro
- corn starch-3/4 tsp
- oil-2tbsp
- salt
marinate chicken with salt and keep aside
heat up oil in a pan then add curryleaves ,chopped garlic ,green chilli slit and crushed ginger saute for few seconds(do not brown them)
then add chopped tomato fry untill soft
then add chicken mix well then close lid and cook for 10 mins in its own juices
then add 1/4 cup water mix then close lid and cook untill chicken is done(and the water almost dries and the tomato coats chicken well)
then add pepper powder,chopped corriander leaves and mix finally mix few tablespoons of water to the corn starch dilute well then add it to the chicken and mix untill coats well on chicken.
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spiced chicken burger: serves 2
- chicken breast - 1 cut to 2 pieces
- burger buns-2
- mayonnaise-3-4 tbsp
- basil pesto-2 tbsp
- tomato slices-4-6
- lettuce
- cheese slices -optional
for marination:
- smoked paprika/paprika/ kashmiri red chilli powder-1tsp depending on what you are using
- salt
- dry basil-1/4tsp
- dry thyme-1/4 tsp
- garlic powder-1/2 tsp
- pepper powder-1/4tsp
- olive oil-1tbsp
- ginger powder-2pinch
mix all the dry ingredients with chicken then add olive oil mix and keep aside for 1 hr
you can grill ,bake or pan fry the chicken
for oven preheat oven to 200 C / 400 F ,grease the baking tray with lil olive oil
then cook for 25 mins,for conventional oven bake for 20 mins broil for 5-10 mins. slice the chicken pieces into two (as shown in pic)
for pan frying ,if the breasts are very thick then slice it into 2 so that it cooks fast and doesnt become rubbery.
then slightly toast the buns on pan then apply mayonnaise on one side and apply pesto on the othe,r then place the chicken and tomato slices and lettuce ,and serve
tips:1.you can use garlic paste if you dont have garlic powder
2.smoked paprika is not so spicy,so if you are using that you can also use a lil cayenne pepper powder with it,using normal chilli powder will give that indian taste
3. for pesto recipe check chutneys sides and dips or you can also use store bought one
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Easy-peasy chicken:
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curryleaf green chicken dry:
3. for pesto recipe check chutneys sides and dips or you can also use store bought one
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Easy-peasy chicken:
- chicken - 8-10 pieces
- chopped onion -3tsp
- turmeric powder-1/4tsp
- ginger galic paste-1 1/2 tsp
- whole garlic cloves-6-7
- pepper powder-3/4 tsp
- lemon juice-few drops
- green chilli- 1 slit
- corn flour/starch-1/2 tsp diluted in little water
- chopped cilantro/corriander leaves- 2tbsp
- salt
- oil-2-3tsp
marinate chicken with ginger garlic paste ,turmeric salt,pepper powder 1/4 tsp
then heat up a pan add oil add chopped onion ,pinch of salt and green chilli when the edges of onions it slightly turns golden add the marianted chicken corriander leaves and garlic whole , mix and close lid and cook for 5-6 mins then add 1/4 to1/2 cup water and cook untill chiken is almost done and the water dries up
next add lemon juice and remaining pepper powder ,mix and cook for 2-3 mins finally add the diluted corn starch ,mix and cook untill it coats the chicken well
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curryleaf green chicken dry:
- chicken-8 pieces with bone
- pepper powder-1/2 tsp
- slices onion -1/2 of 1
- finely chopped tomato-1/2 of one
- turmeric powder-1/4tsp
- juice of lemon-1/2 of one
- salt
- oil-3-4tbsp
- for masala:
- garlic cloves-3 big
- green chilli-1
- cumin seeds-1/2tsp
- curry leaf-3 sprigs
- ginger- 3 slices
grind the ingredients for masala with lil water, and keep aside
in a pan heat up oil then add turmeric powder ,onion, fry untill edges turn golden ,then add finely chopped tomato untill soft and mushy,fry for a minute more. then add the chicken and salt mix well, then close lid and cook untill they change colour may be about 8-10 mins
then add the ground masala mix well close lid and cook untill chicken is done .( add very lil water if necessary)add pepper powder and mix .cook untill the gravy is thick and well coated on chicken ,lastly add lemon juice mix well for 2 mins and done
tips:do not add water when you add the masala ,you will not get a good tasting chicken,let the masala cook well with the chicken (oil seperates on sides)then add water if necessary
2.use a thick bottom kadai or pan,than a nonstick
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Soy - chilli chicken:
2.use a thick bottom kadai or pan,than a nonstick
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Soy - chilli chicken:
- chicken -with bone-10 pieces
- turmeric-1/4tsp
- tomato chopped-1 small
- onion chopped-3tbsp
- pepper powder-1/2tsp
- whole green chillies-3
- soy sauce-3tsp
- tomato sauce-1tbsp
- salt
- oil-4-5tbsp
for masala:
- onion-1 medium quartered
- garlic cloves-6 big cloves
- ginger-1 1/2 inch piece
- green chilli-1-2 depending on its spicyness
- corriander leaves chopped-3tbsp
for masala grind together onion,ginger garlic,green chilli and corriander leaves chopped to paste and keep aside
marinate chicken with salt and turmeric powder keep aside
heat up a pan add oil then add onion fry untill its golden brown then add tomato chopped close lid and cook untill soft then fry a little more to take out the moisture ,then add the ground masala and fry untill oil seperates on sides and all the moisture and rawness is gone and it becomes thick
then add chicken,and pepper powder and mix close lid and cook for atleast 10-15 mins then add very little water for the chicken to cook,also add whole green chillies.
close lid and cook untill chicken is done ,now cook on a high flame to reduce the gravy once its thick and well coated on chicken add soy sauce and tomato sauce mix well cook for few more mins and done
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Onion chicken dry:
chicken breast -1
smoked parika-3/4 tsp
red chili powder-1/4 tsp
pepper powder-1/4 tsp
toasted sesame seeds- 1tbsp
will post the entire recipe soon!!
Onion chicken dry:
- chicken-15 pieces
- cornflour-1 1/2 tbsp
- kashmiri redchilli powder-11/4tbsp
- garam masala powder- 1/2 tsp
- salt
- turmeric powder-1/4tsp
- gingergarlic paste - 1 1/4tbsp
- corriander powder- 3/4tsp
- cumin powder-1/2tsp
- salt
- oil-4-5tbsp
- green chilli-2
- garlic chopped-1tbsp
- onion thick sliced-2 medium
- soy sauce -2-3 tsp
- chopped corriander leaves -2tsp optional
marinate chicken with red chilli powder ,ginger garlic paste ,cumin and corriander powder,turmeric powder, garam masala powder,cornflour ,salt .keep aside for 1/2 hour
heatup a pan add 3-4 tbsp oil keep each chicken pieces touching the bottom of the pan.cover lid and cookon low heat untill one side is golden and cooked flip cover lid and cook untill chicken is fully cooked .take all the pieces on to a plate .
add little more oil to the same pan heat up,add chopped garlic and slit green chilli fry for half a minute then add sliced onions fry for a minute then close lid and cook for 4-5 mins then on high flame add soy sauce mix well untill it coats all the pieces check for salt add corriander leaves optional serve with rice and dal
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Chicken masala dry:
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Chicken masala dry:
- chicken pieces-15
- kashmiri redchilli powder-3/4-1tsp
- ghee/clarified butter- 3/4 tsp
- garam masala powder- 1/2tsp
- roasted corriander and cumin powder- 1tsp
- turmeric powder- 1/4tsp
- ginger garlic paste -1 tsp
- salt
- finely chopped corriander leaves-3tbsp
- soy sauce-3/4tsp
- greenchilli slit-1-2
- garlic chopped-1tbsp
- onion chopped -1 small
- chopped tomato-1/2 of 1
- oil-3-4 tbsp
marinate chicken with ginger garlic paste.roasted corriander and cumin powder ,kashmiri redchilli powder,turmeric powder,ghee, garam masala powder and salt ,keep aside for atleast 1/2 hr
heat up a pan add oil then add slit green chillies and chopped onion fry untill onions are translucent then add tomato chopped ,cook untill soft .now add marinated chicken,chopped garlic and corriander chopped mix well then close lid and cook untill 1/2 done then add just enough water to cook the chicken ,and untill the grevy gets thick and coats the chicken pieces finally add soy sauce cook for 1-2 minutes and serve
tips: take care while you add salt coz soy sauce is salty
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Cashew chicken tandoor:
Ingredients: --------------------------------------------------------------------------------------------------------------
Cashew chicken tandoor:
- chicken legs-4
- ginger garlic paste -1 1/4 tbsp
- hung curd/yogurt-1 tbsp
- turmeric powder-1 pinch
- garam masala powder-1/4tsp
- pepper powder-1/4tsp
- green chilli-2-3
- corriander leaves chopped-4tbsp
- whole cashews-4
- almonds-2
- corn flour-1tsp
- lemon juice-1tsp
- mustard oil-2-3tsp
- salt
make gashes on he chicken leg pieces ,so that they soak in all the flavours
grind corriander,ginger garlic paste,green chilli cashews,almonds, and hung yogurt to a thick paste(add water -very little)
marinate chicken with the ground paste,salt ,pepper powder,garam masala powder ,turmeric powder, corn flour,lemon juice mix well finally add mustard oil and keep aside for atleast 2 hrs
preheat oven to 200C or 500F in coventional big ovens(as in usa) (that takes around 10-15mins)
once preheated place the chicken pieces on a oven safe grill pan ,you can foil the plate too .place chicken pieces and cook for 20 mins then switch on the broil option ,flip the chicken pieces and plce under broil cook for another 10-15 mins untill done and the pieces have slight burnt marks on them
in small ovens you can cook on default tandoor or grill option ,usually tats 30-35mins on the setting
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stuffed bell pepper:
cut 1/4 inch from the top (round) to make the bellpappers cup shaped,take out the seeds ,apply oil on the out side of the peppers
firstly add oil add chopped garlic as soon as it sizzles add onion fry until translucent then add chicken and mushroom when its half way cooked add herbs, chilli flakes ,pepper powdr,lemon juice,salt fry untill its 3/4 done then take the mixture to a bowl then let it cool down .
then add cheddar cheese coriander leaves half of the mozzarella cheese and mix well then stuff them equally into the pepper cups ,bake for 25-30 mins or until the peppers are soft and cooked then add rest of the bellpeppers on top of the peppers and bake until melted.
tips: always remember cheese always have salt in them so check and add salt according to that
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stuffed bell pepper:
- bellpeppers-4 medium
- chicken cut to small pieces-1cup
- onion chopped
- chopped bellpeppers from the cut top part of the bellpepper
- chilli flakes-3/4 tsp
- pepper powder-1/4 tsp
- sharp cheddar cheese-1/2 cup
- mozzarella cheese-1/2 cup
- garlic cloves chopped-5-6
- coriander leaves chopped-2tsp
- mixed dry herbs-basil oregano,and rosemary-1/2 tsp
- lemon juice-1/4-1/2 tsp
- chopped mushroom,button or portabella-2-3
- garam masala optional
- salt to taste
- oil-2-3 tsp
cut 1/4 inch from the top (round) to make the bellpappers cup shaped,take out the seeds ,apply oil on the out side of the peppers
firstly add oil add chopped garlic as soon as it sizzles add onion fry until translucent then add chicken and mushroom when its half way cooked add herbs, chilli flakes ,pepper powdr,lemon juice,salt fry untill its 3/4 done then take the mixture to a bowl then let it cool down .
then add cheddar cheese coriander leaves half of the mozzarella cheese and mix well then stuff them equally into the pepper cups ,bake for 25-30 mins or until the peppers are soft and cooked then add rest of the bellpeppers on top of the peppers and bake until melted.
tips: always remember cheese always have salt in them so check and add salt according to that
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Fennel pepper chicken tandoor:
. Chicken pieces
- 15
.hung yogurt- 1 1/2 tbsp
.ginger garlic paste- 1tbsp
.fennel - 1 1/4tsp
.Pepper corns whole- 1 3/4
.turmeric powder- 1/4 tsp
.mustard oil - 1 1/2 tbsp
.Salt
.few drops of lemon
Procedure:
Heat a pan and roast fennel and pepper until aromatic , may be say 2 mins
Then with a mortar pestle or blender grind to powder (not to fine)
Next in a bowl take chicken, the ground spice, hung yogurt, ginger garlic paste , salt , drops of lemon juice, turmeric powder mix and add mustard oil ,mix again and rest for 2 hrs atleast.
Oven- 500 F /200c
Preheat oven ,bake for 15-20 mins then broil for 10-15 mins or until brown. In the regular big convention oven , or in small ovens you can use the tandoor option.
Tips: 1.if ur using drumsticks then make gashes so that it takes in the masala well
2. If the chicken pieces are small reduce the cooking time or else it'll get crisp and dry
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Chicken burger - American style -Asian inspired
ingredients:
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Chicken burger - American style -Asian inspired
ingredients:
chicken breast -1
smoked parika-3/4 tsp
red chili powder-1/4 tsp
pepper powder-1/4 tsp
toasted sesame seeds- 1tbsp
will post the entire recipe soon!!
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