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Butter Chicken -2

Butter chicken

Butter chicken

This is also my signature dish ,experimented and tasted…..I would say confidently that this dish will satisfy any pallette..be it Indian or Asian ..or any other part of the world..I have posted a Butter Chicken recipe before also in my blog so thats why now added 2 to the title….and this recipe is totally my combination of different ingredients than in the other recipe and it was so amazing….try and taste..

Ingredients

Boneless chicken – 300 gms.cut into fine cubes

Sa;t to taste

Chilli powder 1and 1/2 tsp

Orange red food colour – 1 pinch

Onions – 1 large finely chopped

Green chilli – 1-2 mince finely

Ginger garlic paste -1 tsp

Tomatoes – 3 med wash and dice

Fresh coriander/Cilantro – a hand ful chopped

Yoghurt/Curd – 4 tbsps

Biryani masala – 1/2 tsp (See recipe in my homemade spice powders – category)

Dry coconut – 1/2 cup grated

Garlic cloves – 2 small

Butter – 10-15 gms or 1 small cube

Oil – 3 tbsps

Preparation

1-First take a bowl and combine chicken,salt ,1/2 tsp chilli powder and food colour,mix well and keep 10 mins.

2-Blend Tomatoes and fresh coriander into a puree and keep.

3-Powder dry coconut and garlic cloves.

Method 

Heat a large wok and add oil first and drop in the onions and fry 2 mins and add the ginger garlic paste and fry further.

Now add the minced green chillies,and marinated chicken and continue to stir  to avoid sticking to the pan for 2 more mins.

Add the remaining chilli powder and lower the heat and add yoghurt and stir continuosly to avoid curdling now add the tomato puree and fry till raw smell of tomatoes is vanished.

Lastly sprinke biryani masala and coconut powder continue stirring on med heat till chicken is tender…adjust salt and 1/2 cup of water and cook 3-4 mins finish the dish by dropping in the butter and fresh coriander a little chopped and combine well.

Turn off the heat and serve with Tandoori Rotis or any Indian Breads(Chapatis/Rumali Rotis/Nans/Parathas…)

This dish is finished injust 12-15 mins..but you need to stir continuosly to get the best result!!!!

Chilli Chicken

Chilli Chicken

Chilli Chicken

This is the most loved recipe in my home,mostly by the kids..prepared using boneless chicken marinated in flavoured batter,deep fried and then soaked in yoghurt and later fried in oil along with few herbs and chilli..tastes much better than you eat in a restaurant…coz its made at Home!!!!..You Gotta Try This.

Ingredients

First batch of Ingredients

Boneless Chicken -300 gms

Corn flour – 5 tbsps

Plain flour – 2 tbsps

Egg – 1 whole

Salt as per taste

Red chilli Paste – 1/2 tsp

Pepper powder – 1/4 tsp

Water – 2 tsps

Oil for deep fry

Second batch of Ingredients

Yoghurt – 1 cup

Chilli Powder – 1/4tsp

Orange food colour – 1 pinch (optional)

A pinch of salt

Third batch of Ingredients

Oil – 2 tsps

Garlic and Ginger – 1 tsp minced

Green chilli – 2-3 sliced

Onion – 1 med sliced

Curry leaves – 2 sprigs

Fresh Coriander – 3 tbsps chopped

Lemon juice – 1/2 tsp

Corn Starch – 4 tbsps (Mix 1 tbsp of corn flour in 4 tbsps of water and keep)

Method

1.First take a mixing bowl and mix  all the ingredients mentioned in the first batch except the oil and keep for 20-30 mins covered.

2.Heat the oil  in a wok and deep fry the marinated chicken in two batches till golden brown and drain onto paper towels.

3.Now mix the ingredients of second batch and add the fried chicken to it,mix well and keep aside

4.Take another pan and drop in the 2 tbsps of oil and add the ingredients of third batch except lemon juice,corn starch and  fresh coriander one by one and saute on med-high heat for 2-3 mins.

5.Lastly add the fried chicken soaked in yoghurt mix,fry well till the water evaporates and chicken seperates,now sprinkle corn starch and stir well,drop in the fresh coriander and lemon juice stir another 1-2 mins and turn off the heat.

Chilli Chicken

Chilli Chicken

This is the best side dish for chinese fried rice or as a starter or side dish for any meal.Named it as chilli chicken coz..I used chilli powder,red chilli paste and green chillies too..

Chicken in Hot and Sour Vegetable Sauce

Chicken in Hot and Sour Vegetable Sauce

This chicken dish is the right combination for chinese fried rice, nans,rotis or chapatis(Indian Flat Bread).This is not too spicy but moderate….If you like it more spicy can alter the chilli powder quantity.This is served more often at my table!!! and loved by all…..

Ingredients

For chicken marinade

Chicken boneless – 250 gms pat dry and cut into 2” stripes

Salt – as per taste

Pepper powder -1/4 tsp

Egg -1 whole

Plain flour/maida -1/2 cup

Corn flour -2 tbsps

Step 1.Combine all the ingredients in a mixing bowl,cover and keep for 10 mins  in refrigerator.

For Hot and Sour Vegetable Sauce

Ginger and Garlic – 1 tbsp minced

Onion – 1 med finely sliced

Spring onions – sliced 1/2 cup

Carrot – 1 peeled,washed and cut into  juliennes

Capsicum  – 1 small remove stem and deseed wash and cut into juliennes

Cabbage – 1/2 cup juliennes

Oil – 2 tbsp of olive oil

Green chilli sauce – 1 tbsp

Tomato ketchup – 3-4 tbsps

Vinegar – 1/2 tsp

Dark soy sauce – 1 tsp

Green chilli – 1 deseed and mince

Red chilli powder – 1/4 tsp

Black pepper powder – a pinch

Salt – as per taste

Corn flour – 1 tbsp mixed in 1/2 cup of water. This mixture is called the corn starch.

Oil  – for deep frying chicken

Method

Step 2.Heat oil for deep frying ,now take the marinated chicken and drop into hot oil and fry till golden brown,remove and drain .

Step 3.In another pan or wok take 2 tsps of the remaining oil from deep fry and add the minced ginger and garlic fry 1 min and add the minced green chilli and onion stir fry on high heat for a couple of mins.

Step 4.Drop in the prepared carrot,cabbage,capsicum and 1/2 of the spring onion and saute well add the salt and chilli powder and a pinch of black pepper powder.

Step 5.Now add 2 cups of water and cook covered for 2 mins,then add the chilli sauce,tomato ketchup ,soy sauce and vinegar.Let simmer another 2 mins.

Step 6.Add the fried chicken into the hot and sour vegetable sauce and keep stirring  on low heat for 3mins adjust sauce content and consistency by adding more water and prepared corn starch,cook another 2 mins and turn off heat.

Serve in a bowl topped with remaining spring onion.

Goes well with chinese fried rice or fried rice and Parathas.

Chicken in Hot and sour sauce

Chicken in Hot and sour sauce

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..

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.

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