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Archive for the ‘Chicken’ Category

Chicken Manchuria

Chicken Manchuria

This is a simple yet yummy appetizer,can be served as a starter or side dish or a snack.Easy process as we combine all ingredients and prepare small balls or small patties and deep fry and give it a nice saucy coating with few ingredients….just try and see….

Ingredients

Boneless Chicken/Chicken breast – 250g Minced

Plain flour – 4tbsps

Corn flour – 2 tbsps

Salt as per taste

Red chilli powder – 1 tsp

Ginger Garlic paste – 1/2 tsp

Green chilli – 1 deseed and fine chop/mince

Onion – 1 med fine chopped

Fresh curry leaves – 2 sprigs chopped

Yoghurt – 1 tbsp

Soy sauce – 1 tsp

Water – 2-3 tbsps for combining

Oil for deep fry

For the Sauce

Oil – 2 tsps

Garlic – 2 cloves finely chopped

Ginger – 1” pc fine chopped

Green chillies – 3 sliced diagonally

Fresh curry leaves – 2 sprigs

Spring onions – 2-3 stalks chop diagonally

Onion – 1 small chopped

Tomato ketchup – 2 tbsps

Soy sauce – 1 tsp

Green chilli sauce – 1 tsp

Method

Take a mixing bowl and drop in all the ingredients mentioned in the first set except oil and combine well.

keep covered with a plastic wrap and refrigerate for 15-20 mins.

Then remove and prepare small balls or pattis with slightly greased fingers and keep.

Heat oil in a deep fry pan and fry the prepared manchuria balls in oil till golden brown and drain on paper towels.

In another pan/wok heat 2 tsp oil and drop in the Garlic,ginger,onion,green chilli and curry leaves and stir fry on high heat for about 2 mins and lower heat.

Now add the sauces and the fried chicken manchuria and combine well to coat,sprinkle spring onion and finish the dish.No need to add any salt in this stage as the sauces contain enough sodium in them..

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Kezia’s Special Chicken Fry With Cashews

Chicken Fry with Cashews

This is my Chicken special Signature dish.Just tried with the same ingredients as other dishes but with a bit differently and this turned out well and yummy.Try this for yourself to have a taste of my home taste.

Ingredients

Chicken drumsticks and wings – 4 of each with skin

For the marinade

Red chilli powder -3/4 tsp

Turmeric – a pinch

Salt – as per taste

Black pepper powder – 1/2 tsp

Lemon juice – 1/4 tsp

Ginger garlic paste – 1/2 tsp

Garam masala – 1/4 tsp

For the second Process

Oil – 1 tbsp

Yoghurt/curd – 2 tbsps

Salt – a pinch

Pepper powder – a dash

Cashews – 10 -12 whole

Garlic – 2 large pods Sliced

Ginger – 1 “pc sliced

Onion – 1 sliced

Green chilli – 4-5 sliced lengthwise

Curry leaves – 1 sprig

Fresh mint – few leaves

Fresh coriander – 2 tbsp chopped

Method of preparation

Step – 1

Wash chicken and pat dry, make a few slits on the chicken pieces.Apply all the ingredients mentioned for marinade and keep for atleast half an hour.

Step – 2

Now place a shallow non-stick fry pan on heat and add 3-4 tbsps of oil and fry the chicken pieces till they brown on all sides well.When done remove onto a platter and let cool.

Step – 3

Take a paring knife or a fork and scrape off all the fried chicken meat from the bones and keep apart.Discard the bones.

Step – 4

Now place the same pan and add a tsp of oil and fry the cashews whole or halved and add all the other ingredients mentioned except yoghurt and saute for 4 mins .Then add the fried chicken pieces and yoghurt and stir fry till all the yoghurt evaporates and remove onto serving platter.

Kezia's Special Chicken Fry with Cashews

Chicken Satay

Chicken Satay

Ingredients:

Boneless Chicken / Breast – 250 gms  Cut into 2″  strips

For the Marinade :

Soy sauce – 1tbsp

Ginger garlic paste – 1/4 tsp

Salt – as per taste

Pepper powder – as per taste

Lemon juice – 1 tsp

Oil – 3 tbsp for shallow fry

Things you need

Bamboo Skewers ( Soak in cool water for half an hour)

Method

Wash and pat dry the chicken breast pieces and cut into strips.

Mix the ingredients for marinade well and drop the chicken pieces in and mix well.

Cover and refrigerate for 1/2 hour.

When everything is ready remove chicken and skewer them onto the soaked bamboo skewers and place them on hot pan with oil for shallow fry or pan grill.

Turn them to brown on all sides,takes 10 to 15 mins altogether to fry.

Remove and serve with your fav dip as a starter or can be served as a side dish.

Easy to prepare and can enjoy when on picnics

Serving Ideas

Remove meat from the skewers and wrap into tortillas or chappatis along with mayonaise and salad to have a healthy snack or kids lunch or for dinner.

The skewers can be grilled if you wish to have BBQ flavour.

 

Pan Roasted Chicken with Veggies

Pan Roasted Chicken with Veggies

 Ingredients

Chicken breast -4 pieces

Onion – 1 med roughly chopped

Garlic – 3 cloves

Fresh coriander – a handful chopped

Green chilli – 2

Cloves – 4

Cinnamon – 1” pc

Black Pepper corns – 1/2 tsp

Lemon – 1/2

Oil for shallow fry

Method  

Wash and pat dry the chicken breast pieces with paper towels and set aside.

Grind all the ingredients except lemon and prepare masala  paste.

Ingredients

 Rub the masala paste to chicken pieces and drizzle salt and lemon juice and coat well and  refrigerate for an hour to marinate.

Then heat a shallow and wide pan and add oil as it gets heated place the chicken pieces and fry till brown on both sides.

Remove and keep in a platter.

To prepare pan gravy

Tomatoes – 2 pureed

Salt – a pinch

Turmeric powder – a pinch

Water or chicken stock – 1 cup

After removing the chicken pieces add the above ingredients to the pan and cook on high for 2 mins and simmer till thick gravy consistency is achieved.Turn of heat.

This adding of liquid to a  pan in which something is roasted or fried is called Deglazing..

Pour this Reduction over the chicken pieces while serving.

Preparing the Veggies

French Beans – a small bunch

Carrots – 2

Beetroot – 1

Garlic  – 1 clove finely grated

Salt and Pepper  for seasoning

Olive oil – 1 tsp

Method

Trim the edges of  beans and wash,peel carrot and remove edges and wash,then cut into thin long strips.

Place a sauce pan with enough water on heat and bring to a boil,add beans and carrots and boil 5 mins and immediately drop in to ice cold water to retain the crunch,this is called shocking the veggies.

Strain into a colander and keep.

In the same sauce pan boil the beetroot seperately for 10 mins and then cool and peel,cut into desired shapes.

I used a zig zag slicer. 

 

Sliced beets

 Now heat a pan and add olive oil and drop in the beans and carrot slices and toss well ,add garlic,salt and pepper and toss few mins and remove into a platter.

Just toss in the beets and toss again  and remove.

Prepared beans and carrots

 

For serving I placed a cookie cutter and placed the beans and then carrots in layers and gently pressed down and removed the cutter,and placed beets over them to get a nice and colourful veggie tower.

Place the chicken piece and pour the pan gravy over it.

Garnished with fresh mint and lemon slices.

Pan Roasted Chicken with Colourful Veggie Tower

 

Serve as a main course along with plain rice or just like that with a salad.This is my way of serving this simple dish.

Barbecued Chicken legs

Barbecued Chicken legs (Drum sticks)

Ingredients

Chicken Legs  – 10

Salt – 1 tsp

Red chili powder – 1 tsp

Red chili paste – 1 tsp

Tomato ketchup – 2 tbsp

Yoghurt – 3 tbsps

Lemon juice or Vinegar  – 1/2 tsp

Turmeric powder – 3 pinches

Cloves – 4

Fennel seeds – 1/2 tsp

Black pepper – 1/2 tsp

Fresh coriander – 2 tbsps finely chopped

Ginger Garlic Paste – 2 tsps

Method

1.Wash the chicken legs and pat dry with paper towels,then with a sharp knife make a few slits so that the marinade gets through.

2.Now take a big bowl and  prepare the marinade with salt,red chili powder,turmeric powder,powder of fennel,cloves and pepper,lemon juice,ginger garlic paste,red chili paste,yoghurt,ketchup and fresh coriander and mix well .

3.Add the chicken legs to the marinade and mix well to rub in the spices and sauce to the pieces,cover with a clingwrap or a tight lid and place in the refrigerator over night or for 3-4 hours before putting on the BBQ Grill.

4.Prepare the charcoal grill and when its all ready,Brush the grill with little olive oil and place the chicken pieces on the grill and lock or can place directly on the rack and grill till it gets cooked on one side first and the other side next,

5.When preparing the charcoal grill,when the coals are ready push them to one side to have a low heat side so that you can finish cooking by placing them on the low heat side for few more mins till done.

6.When finished remove from the grill and place on the serving platter.

Serve with garlic and cilantro mayonise and grilled vegetable salad and Breads or rotis or Arabic bread heated on the grill.

We can prepare this recipe and grill in the Oven  too.

By Kezia Mary.

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