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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.


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)


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 Satay

Chicken Satay


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)


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.


Butterfly Prawns in Garlicky Butter

Butterfly Prawns in Garlicky Butter

This is a tasty and easy to prepare seafood recipe,only effort is to prepare prawns into the desired shape.This can be served as a starter or in maincourse with any fried rice  with saucy curry or raitha and salad.using butter enhances the taste of this dish.
Jumbo Prawns – 10-12
Butter – 1 stick
Garlic cloves – 2 big grated
Fresh red chilli – 1 chopped
Salt and Pepper – for seasoning

Grated garlic and Chopped fresh red chilli

Clean the prawns,by removing shell and keep the tail intact,devein on both sides bottom and on top,the top one is the digestive system which is to be completely removed,wash well and then slightly slit in the centre  to widen the prawn and make a small incision  in the middle and bring out the tail portion up as shown.
Sprinkle salt and pepper powder and keep.

Prepared Prawns


Heat up a pan and add butter as it starts to melt,add the grared garlic and chopped red chilli and saute 2 mins and place the tail side down of the prawns on the pan fry for 4-5 mins on each side and they are done.that’s it…

Remove the prawns on to a platter,deglaze the pan by just a sprinkle of a tsp of water and pour it over the prawns,by deglazing you get all the goodness of the fried garlicky butter on to your Butterfly Prawns.

Serve with Garlic pilaf .

Butterfly Prawns with Garlic Pilaf


 Garlic Pilaf is easy to prepare Rice dish,Just cool the cooked white rice and keep.

Then heat a wok and add oil,add  finely minced garlic cloves and finely chopped onion and saute till slightly transluscent and add finely chopped chives or spring onion,sprinkle salt and pepper and turn off heat.add the cooked and cooled rice and combine well.garlic pilaf is ready to go.

Garlic Pilaf


If you wish to serve with any other rice recipe…See RICE SPECIALS Category for idea.

Easy Fish Fry

Fish Fry with Onion Salad


King fish slices or fillets – 5-6 pcs

Red chilli powder

Turmeric powder

Salt as per taste

Pepper powder freshly ground

Oil – for shallow fry

For salad and Garnish

Red onion – 1 med and 1 large sliced onto rings

Carrot – 1 peel wash and use a 5 hole zester to get thin strips

Cucumber – 1 wash and do the same as carrot for thin strips

red chilli powder  – little to sprinkle

Mint leaves

Lemon Zest

Use the med onion rings,lemon zest and mint leaves for garnish.

Serving with Onion rings and lemon Zest

Mix the large onion rings with red chilli powder and top with carrot and cucumber strips for salad.

Fish fry with salad

For Fish Fry

Wash the fish pieces and pat dry ,just add all the ingredients and rub onto the fish pieces and keep for an hour and shallow fry.

Alter the ingredients according to your taste.

This is an easy way to fry fish,We can also add red chilli paste and ginger garlic paste to get more spicy one.Cooking is all fun and creative adding this and that and creating new dishes.

With simple Onion chilli powder rings

These are all the different creative ways to serve a simple dish and make it look like a Gourmet Dish…Thats a Special Presentation…

Serving in Style

Chicken 65

Chicken 65


Boneless Chicken – 400g cubed
Egg – 1
Corn flour – 5-6 tbsps
Salt and pepper – to season

Yoghurt – 1 cup
Orange-red food colour – 1 pinch
salt 2 pinches

Onion – 1 large roughly chopped
Green chilis (Less Spicy) – 5-6
Curry leaves – 2 sprigs
Garlic – 1 large pod minced
Red chili powder – 1/2 tsp
Pepper powder – 1/4 tsp freshly ground
Capsicum – 1 small cut into stripes
Oil – for deep frying

1.Wash and drain of water completely from chicken cubes and season it with salt and pepper mix well add egg and corn flour add 1 tsp of water if needed combine well and set apart for marination for 1/2 hr in a refrigerator.
2.Mix yoghurt salt and food colour in a mixing bowl with a whisk and keep covered.
3.Heat a kadai or deep fry pan add oil heat well but not to smoke then add the chicken cubes one by one.
4 If you cannot accomodate all pieces at a time fry in batches till golden brown.
5.Drain the fried pieces on a paper towel and transfer them to the prepared yoghurt bowl,mix well and keep covered.
6.Use another pan or remove oil from deep frying pan keeping 1 tbsp oil for further procedure.
7.Heat the pan with 1tbsp oil add garlic,onions greenchilis curry leaves and capsicum stir fry on high heat for 2-3 mins then add the chicken -yoghurt mix to the pan lower heat continue stiring 2ins then add red chili powder and pepper stir till the pieces are well done and liquid evaporated.

Can be served as starter or snack or in the sandwich or with rice and sambar or rasam.
kids like this when I make wraps with chappatis and salad with little mayo.

By Kezia Mary

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