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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Sunday, August 14, 2016

Kerala Chicken Roast Recipe / Chicken Roast Recipe / Chicken Dry Roast Recipe

images of Kerala Chicken Roast Recipe / Chicken Roast Recipe / Chicken Dry Roast Recipe
Kerala Chicken Roast
Ingredients
Chicken pieces - 15 medium size
( I used boneless )
Salt to taste
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Whole pepper - 1/8 tsp
Red chilly flakes - 1 tbsp heaped
Fresh curry leaves - a handful
Ginger & Garlic together - 1 & 1/2 tsp
Lemon juice - 1 tsp
All purpose flour - 1 tsp
Fennel seeds / Somph - 1/2 tsp
Red food colour - a pinch ( optional)
Coconut oil to shallow fry
Method
Wash the chicken pieces with little turmeric powder,drain the water pat them dry & keep it aside.
Take a mixi jar add curry leaves,pepper,red chilly flakes,fennel seeds,grind to a coarse paste,do not add water while grinding.
Take chicken in a wide bowl now add the ground paste,1 tsp of coconut oil & all the above mentioned ingredients.
Mix well to make sure all the pieces are well coated with the masala.
Cover it with a lid & rest it for 2 to 3 hours.If you have time marinate overnight in fridge.
Heat coconut oil in a pan slowly drop the marinated pieces in batches.
Shallow fry both sides in medium high flame till they are cooked & brown.
Remove it on a kitchen paper for extra oil to get absorbed.
Best served as a side dish.You can also serve as an appetizer.

Thanks for visiting !


Wednesday, October 7, 2015

Malabar Chicken Curry Recipe / Malabari Chicken Curry Recipe

images of Malabar Chicken Curry Recipe / Malabari Chicken Curry Recipe
Malabar Chicken Curry
Ingredients ground to a smooth paste
Fennel seeds/ Somph-1tsp
Cloves-4
Cardamom-2
Cinnamon-a small piece
Grated coconut- 1/4 cup
(Dry roast above ingredients till light brown.Cool & grind to a smooth paste.)
Ingredients for marination
Boneless chicken cubed-2 cups
Salt to taste
Red chilly powder-1 tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
( Mix all above ingredients together in a bowl.Mix well & rest it for 20 minutes )
Tempering
Coconut oil- 6 tsp
Chopped onion-1/4
Chopped tomato-1
Ginger & Garlic paste-1tsp
Curry leaves-little
Slit green chillies-4
Method
Heat oil in a pan add the onion,green chillies & curry leaf,fry till onions are light brown.
Now add the tomato,ginger & garlic paste,fry till raw smell disappears.
Add the ground paste fry till oil separates the pan.
Add the marinated chicken saute for couple more minutes.
Pour some water & cook it till chicken is cooked & the gravy is thick.
Garnish with curry leaves & best served with roti or plain rice.

Thanks for visiting !




Sunday, August 9, 2015

Chicken 65 Recipe - How to make Chicken 65 Restaurant Style

IMAGES FOR Chicken 65 Recipe - How to make Chicken 65 Restaurant Style
Chicken 65
Ingredients
Boneless chicken pieces - 30 small pieces
Salt to taste
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1tsp
Turmeric powder - 1/2 tsp
Ginger Garlic paste - 1 & 1/2 tsp
Lemon juice - 1 tbsp
Egg -1
Rice flour - 1tsp heaped
Corn starch - 2 tsp heaped
Red/Yellow food colour - 2 generous pinch
Curry leaves few
Oil to deep fry
Method
Take a bowl add all the above ingredients together except the curry leaves.
Mix everything well ,sprinkle very little water if needed.Make sure the chicken pieces are well coated with the masala.Leave it for marination at least for 30 minutes.
Heat oil in a pan fry the curry leaves till crisp & keep it aside.
In the same oil drop these chicken pieces in batches.
Deep fry in medium high flame till cooked & crisp on both sides.
Remove the pieces in a kitchen paper to remove excess oil if any.
Garnish with fried curry leaf,onion rings & lemon wedges.
Serve them with Mint Raita.

Thanks for visiting !

Sunday, July 20, 2014

Minced Chicken In Filo Cups / Chicken In Phyllo Cups / Chicken Mince In Mini Phyllo CupsChicken

images for Minced Chicken In Filo Cups / Chicken In Phyllo Cups / Chicken Mince In Mini Phyllo CupsChicken
Chicken Phyllo Cups
Ingredients
Cooked minced chicken-1/2 cup
(cook the minced chicken with little salt,cool & grind to a semi smooth paste)
Salt & pepper to taste
Ginger & Garlic paste-1/2tsp
Parmesan cheese-1tbsp
Garam masala-1/4tsp
Red chilly powder-1/2tsp
Olive oil-1tsp
(Mix all above ingredients together in a bowl)
Other ingredients
Filo cups / Phyllo cups-10
Grated cheese-to sprinkle on top
Method
Fill 1tsp of the chicken mixture inside the filo cups.
Sprinkle the cheese on top,bake them at 300 deg. for 10 minutes till its slightly brown on all sides & on top.
Serve it with ketchup or any dip you wish.

Thanks for visiting !

Friday, July 29, 2011

Methi Chicken Fry /Murgh Methi Fry (North Indian Style)

Ingredients ground to a smooth paste
Coconut-1tbsp
Poppy seeds-1tsp
Ginger & Garlic paste-2tsp
Salt to taste
Red chilly powder-1tsp
Coriander seeds-1tsp
Turmeric powder-1/8tsp
Cloves-2
Cinnamon-a small piece
Tempering
Oil-8tsp
Jeera-1tsp
Whole pepper-8
Bay leaf-1
Other ingredients
Chicken -1 pound
Chopped onion-1/2
Frozen methi-2 cubes
Kastoori methi-a handful
Method
Heat oil in a pan temper it.Add onions & fry it till light brown.Add the ground masala & methi leaves fry till oil separates the pan.Add the chicken, pour some water & cook it till dry.Before removing from the stove add the kastoori methi,mix.Best served with roti or rice.





Tuesday, March 29, 2011

Chicken Kheema Paratha

Ingredients for stuffing
Chicken kheema-1 cup
Salt & pepper -to taste
Garam masala-1/4tsp
Crushed onion-1/4
Crushed ginger & garlic-1tsp
Crushed green chillies-1
Chopped mint & coriander leaves together-2tsp
Turmeric powder-1/8tsp
Oil-1tsp
Jeera powder-1/2tsp
Amchur powder(dry mango powder)-2pinch
Covering ingredients
Whole wheat flour-1 cup
Salt to taste
(Mix flour,1tsp of oil & salt,pour little water & knead it to a soft dough)
Oil-to cook paratha
Method
Heat oil in pan add onion,green chillies & fry it till light brown.Add mint,coriander leaves,ginger & garlic & fry for 2 more minutes.Add the chicken kheema & all dry ingredients.Fry till its cooked & dry.keep the filling aside.Take a small ball of dough & roll it like a small poori.Take from filling place it in the center.Cover the dough to seal it well Roll it out into a semi thick paratha.Cook it on a hot tawa till light brown on all sides with little oil,till done.Serve it hot with any raita.



Sunday, February 13, 2011

Chicken Kheema Mutter

Ingredients
Chicken kheema-2 cups
(ground chicken)
Frozen peas-1 cup
Chopped tomato-2
Chopped onion-1/4
Chopped green chillies-2
Curry & Coriander leaves- little
Ginger & Garlic paste-1 tsp
Salt to taste
Turmeric powder-1/4tsp
Chilly powder-1/4tsp
Tempering
Oil-2tsp
Shajeera-1/2tsp
Dry roast & powder
Pepper-1/2tsp
Poppy seeds-1tsp
Cloves-5
Cardamom-3
Cinnamon-a small piece
Fennel seeds-1/2tsp
Method
Heat oil in a pan temper it.Add onion & green chilies fry it till light brown.Add the ginger/garlic paste & tomato,fry till well mashed.Add the dry powders,salt,peas & kheema,sprinkle some water cover & cook it till done.Add the ground powder,curry & coriander leaves,fry till oil separates the pan.Serve it with roti or rice.



Sunday, July 11, 2010

Chicken Kofta Biriyani

Ingredients for Kofta
Ground chicken-1 & 1/2 cup
Salt to taste
Turmeric powder-1/8tsp
Pepper powder-1/8tsp
Garam masala-1/2 tsp
Roasted jeera powder-1/2tsp
Chopped green chillies-2
Chopped onion-3tsp
Ginger & Garlic paste-1/4tsp
Chopped coriander leaves-little
Oil-to deep fry
Ingredients for the gravy
Oil-4tsp
Cardamom-3,Cloves-2,Cinnamon-1 small stick,Jeera-1/2tsp,Shajeera-1/2tsp,Bay leaf-1
(whole spice)
Sliced onion-1/2
Chopped tomato-1
Coconut milk-6tsp
(I used the thick milk in tin)
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/2tsp
Chopped mint & coriander leaves-little
Ginger & Garlic paste-1tsp
Ingredients for the rice
Basmati rice-2 cup
Water-2 & 1/2 cup
Cardamom-1,Cloves-1,Cinnamon-a small bit,Shajeera-1/8tsp
Ghee-1tsp
Salt to taste
Garnish
Fried onion,raisins,lime juice 2tsp diluted with little yellow food colour & cashew nut
Method
Mix the kofta ingredients together,make sure there is no water at all.Make small balls & deep fry them till golden brown & keep it aside.Cook the rice with the spices,salt & ghee till 3/4th done.Heat oil in a pan add the whole spice,add the onions & fry till light brown.Add the remaining ingredients & fry till masala is cooked.Add the fried koftas to the gravy & top it with the rice.Garnish it with onion,lime juice & nuts.Cover it with a tight lid(so that flavour does not escape) & keep it in low flame(DUM) for 15 minutes.Switch off the gas.Before serving mix the biriyani & serve it with raita.







Tuesday, April 27, 2010

Kerala Chicken Fry

This recipe was told by my friend.Usually you will find this in Kerala fast food restaurants on the road sides at evening time.They use to deep fry it in coconut oil,but I have pan fried it.

Ingredients to marinate
Chicken with bones-10 pieces
Turmeric powder-1/2tsp
Lime juice -5tsp
Salt to taste
Orange food colour-little
Curry leaves-a hand full
Red chilly powder-1 tsp
Crushed whole red chillies-10

Garam masala-1tsp
Fennel seeds-2tsp
Ginger & Garlic paste-2tsp

Maida-1tbsp
Coconut oil-10tsp or more to fry chicken
Method
Marinate the chicken with the above ingredients for at least 30 minutes.Heat oil in a pan & fry in low flame till brown on both sides & cooked.Serve it garnished with curry leaves.







Thursday, November 12, 2009

Methi Chicken Kheema

Ingredients
Chopped onion-1/2
Chopped tomato-1/2
Chicken kheema-1 cup
Curd-3tsp
Frozen chopped methi leaves -1 cup
Ginger & Garlic paste-1tsp
Any meat /Garam masala powder-1tsp
Red chilly powder-1tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Salt to taste
Tempering
Oil-4tsp,Jeera-1tsp,Bay leaf-1
Method
Heat oil in a pan temper it.Fry onions till light brown colour.Now add ginger & garlic paste,methi,tomato & all dry powders & fry till oil separates the pan. Add the curd,chicken & very little water & cook it till done.Serve it with roti or rice.

Monday, October 12, 2009

Chicken Kholapuri

Ingredients dry roasted & made a smooth paste
Dessicated coconut -1 tbsp
Coriander seeds-3tsp
Pepper-1tsp
Jeera-1/2tsp
Shajeera-1/2tsp
Cloves-4
Cardamom-2
Cinnamon stick-1/2''
Star anise-1/2
Kadal pasi(Dagad phool/Lichens )-a small piece
Methi-1/4tsp
Mustard-1/4tsp
Sesame seeds-1tsp
Khuskhus-1tsp
Red chilly powder-1tsp
Salt to taste
Turmeric powder-1/4tsp
Ginger & Garlic paste-1 & 1/2tsp
Other ingredients
Chicken cubed -3/4 pound
Chopped onion-1
Chopped tomato-2 small
Curry leaves-little
Oil-10tsp
Method
In a pan dry roast all ingredients till nice aroma comes.Then fry the coconut till brown(don't burn).Cool & grind everything to a smooth paste. Marinate the chicken with the ground masala for 1hr.Heat oil in a pan fry onions till brown in colour.This gives a good flavour for this dish.Now add curry leaves & tomato fry till its mashed well.Add the chicken & fry for 2 minutes.Pour water & cook it till the chicken is cooked & gravy is thick.Garnish it with curry leaves.
Tips:Add Kashmir chilly or powder for nice red colour.Onions & coconut should be fried till nice brown colour.This adds the flavour for the dish.Oil must be added a little more ,but i reduced the amount.


Wednesday, October 7, 2009

Tandoori Chicken Recipe / Restaurant Style Tandoori Chicken Recipe /Tandoori Murgh Recipe

image of Tandoori Chicken Ingredients for marination
Chicken drumsticks-12
Ginger & garlic paste-2tsp
Tandoori masala-1tsp
(or any garam masala)
Red chilly powder-1/2tsp
Salt to taste
Roasted jeera/cumin powder-1tsp
Kastoori methi-1tsp
Lime juice-1tsp
Curd-1tbsp
Yellow food colour-a pinch
Butter to apply on top of chicken
Method
Mix all above ingredients in a bowl.Prick the chicken with a fork on all sides(for the masala to penetrate inside) & apply the masala evenly to the chicken pieces,keep it over night in fridge or for at least 3hrs.Place it on a baking tray & broil it at 375 deg. till 10 to minutes or cooked.Apply little butter on both sides & broil it again till brown on top.Serve it with onions & lemon wedges,sprinkle some chat masala on top just before serving.


Wednesday, September 30, 2009

Baked Chicken Taquitos

Filling Ingredients
Minced chicken-1 cup
Salt & pepper to taste
Oil-1tsp
Chopped onion-1/2
Ginger & Garlic paste-1/2tsp
Green chillies-1
Curry powder-1/2tsp
Jeera powder-1/2tsp
Chopped parsley-2tsp(optional)
Tomato paste-1/2tsp
Other ingredients
Small white corn tortillas-12 count
(Mission brand)
Shredded cheese
Butter to grease the tray & apply on top
Method
Heat oil in a pan fry onion,green chillies,ginger,garlic & parsley to light brown,Now add remaining ingredients & cook it in high till dry.Keep it aside.Take a tortillas keep a spoon of mixture at one corner,sprinkle some cheese on top & start rolling it like a flute.You can use a tooth pick to hold the shape .Arrange it on a greased tray apply some butter on top.Bake it till crisp & brown at 400 deg C.

Tuesday, September 29, 2009

Chicken Kheema Wraps

Ingredients for Chicken Kheema
Oil-1tsp
Minced chicken-1 cup
Chopped onion-1/2
Ginger & Garlic paste-1/2tsp
Chopped mint leaves-a hand full
Salt & pepper to taste
Chopped green chillies-1
Garam masala, Meat masala or Tandoori masala-1/2tsp
Kastoori methi-1tsp
Instant onion pickle
Thin slices of onion-1/2
Lime juice-2tsp
Salt & red chilly powder-required quantity
(mix all together & keep it aside)
Other Ingredients
Flat bread(Multi grain)-2
Shredded carrot -little
Lettuce leaves-little
Sliced tomato-little
Chat masala,roasted jeera powder & Kala namak( black salt)-little
Method
Heat oil on a pan fry onion,mint,green chillies,ginger & garlic till light brown.Now add all the seasoning & chicken.Cook it in high flame till cooked & dry.Keep it aside.Take a flat bread keep some shredded carrots,lettuce then 4tsp of chicken mixture.Top it with onion pickle & sprinkle it with jeera powder,kalanamak & chat masala.Tightly wrap it cut into half.Each end wrap it with a foil & serve it immediately
Note:Vegetarian can replace chicken with minced soy chunks,paneer or tofu.You can use any vegetable of your choice for filling.

Wednesday, September 23, 2009

Chicken Lettuce Wraps


Ingredients for the sauce
Sugar-1/2tsp
Soy sauce-3tsp
Rice vinegar or plain vinegar-1tsp
Tomato ketchup-1tbsp
Lime juice-1tsp
Sesame oil-1tsp
Mustard paste-1/2tsp
Red chilly paste-2tsp
Salt & pepper to taste
(Mix all above ingredients together in a bowl)
Other ingredients
Lettuce leaves-4 or 5
Minced chicken-1 cup
Chopped onion-1/2
Chopped garlic-5
Ginger paste-1tsp
Chopped spring onions-1 bunch (optional)
Sesame oil-1tsp
Method
Heat oil in a pan fry onion,garlic,ginger & spring onions till light brown.Now in high flame fry the chicken for 2 minutes.Now add the sauce & fry it till cooked & dry.Cool it & place 2 tsp of the mixture in each lettuce leaves,roll & serve it immediately.
Note:Vegetarians can replace chicken with minced soy chunks.You can also roll it in steamed cabbage leaves instead of lettuce .


Friday, September 18, 2009

Chicken Vegetable Noodles

This dish can be cooked within 10min,once every thing is kept ready.
Ingredients
Egg noodles boiled (12oz)-1 packet
Mixed vegetables chopped -each 1 cup
(cabbage,carrot,beans)
Minced Chicken-1 cup
Chopped spring onions-1/2 cup
Onion chopped-1
Chopped ginger and garlic-2tsp
Green chillies chopped-2
Salt & pepper-to taste
Chilly sauce(optional)-2tsp
Soy sauce-1/2 tbsp
Olive oil -1tbsp
Method.
Heat oil in a pan add chicken.Fry till its cooked,add vegetables one by one.Now add the other ingredients fry till its done.Add the noodles till every thing is mixed properly.Garnish it with spring onions.
Tips
Chinese dishes should be cooked in high flame.Cook the chicken in high flame otherwise it will start leaving water,and your dish will be very soggy.

Sunday, September 13, 2009

Chicken Gravy


Ingredients.
Chicken -2lbs
Onion chopped-11/2 cup
Tomato paste -1tbs
(or chopped tomatoes)-2
Cinnamon-1,cloves-3,cardamom-4,bay leaf-1
Chilly powder-11/2 tsp(according to your spice)
Coriander powder-1tsp
Turmeric powder-1/2tsp
Any garam masala powder-1tsp
Kastoori Methi-1 hand full
Curry/Coriander leaf-for garnish
Oil-2tbs(reduce if you want less oil)
Salt-to taste
Grind
Coconut-1tbsp
Fennel seeds(Somph)-1tsp
Ginger/Garlic-Each 1tsp
Method.
Cut , clean & wash the chicken,marinate it with Chilly,turmeric,coriander powder,salt & Garam masala for 30 min.in fridge.Heat oil add the whole garam masala,then add onions fry till light golden colour.Now add tomatoes fry till oil separates.Add the coconut mixture & kastoori methi fry again till the raw smell of coconut has gone.Add chicken fry it well ,pour 1 glass of water.Cook till the chicken is cooked garnish it with curry & coriander leaves.
Tips
Cook the chicken in high flame as it will stop loosing its juice,then add water & cook.If you don't have garam masala,you can replace it with my pulao/biriyani masala in my site.Onions must be light brown otherwise your dish will not get good colour & taste.

Friday, August 28, 2009

Chicken Dry Fry

Ingredients to marinate chicken for 30 minutes or more if you have time.
Cubed chicken-2 pounds
Red chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Ginger & Garlic paste-2tsp
Salt to taste
Pepper powder-2tsp (Sprinkle at the last when the dish is done.Do not marinate)
Tempering
Sliced onion-1
Curry leaves-little
Slit green chillies-3
Jeera-1/2tsp
Oil-1tbsp
Method
Heat oil in a pan temper it.Add the chicken & fry it in medium high flame.Sprinkle very little water & cook it till done & dry.Before removing from fire sprinkle pepper powder.Serve it garnished with curry leaves.
Altered this recipe from a TV show.




Wednesday, July 1, 2009

Chicken Kheema Vada

Saw the recipe of Lubna of Kitchen Flavours it was the same way of my Granny but a little different........

Ingredients to boil & grind to a smooth paste
Ground chicken kheema-2 cups
Channa dhal-1 cup
Onion-1/2
Green chillies-6
Ginger & Garlic paste-2tsp
Turmeric powder-1/2tsp
Chille powder-1/2tsp(optional)
Salt to taste
Khus Khus-2tsp
Fennel seeds-2tsp
Coriander powder-1tbsp
Cinnamon-1''stick
Cloves-4
Other ingredients
Egg-1 for binding
Oil to shallow fry
Curry & Mint leaves-1/4 cup together
Method
In a pressure cooker boil all the above ingredients with very little water(1/4 tumbler) till dhal & kheems is cooked.If water is still there fry it till dry.Cool & grind it with Curry & Mint leaves to a smooth paste.Add egg and mix it.Heat oil in a pan shape it into vada & shallow fry them in medium heat till brown.Serve it with ketchup or any dip.
Tips
Do not add too much of water while cooking the dhal.Grind the cinnamon stick & then cook it otherwise it may not get powdered in the mixi well.Do not fry them in high flame.


Tuesday, June 30, 2009

Buffalo Chicken Wings



This is my version of Buffalo wings...You can say its a fusion of Indian & American.

Ingredients for Marination
Chicken wings-1 pound
Salt to taste
Tandoori masala-1tsp
Sesame oil-2tsp
Rice vinegar-1tsp
Chilly powder-1tsp
Ingredients for the sauce
Flour-1tsp
Louisiana hot sauce-2tbsp
Tabasco sauce-1tsp
Ginger & garlic paste-1tsp
Tomato sauce-2tsp
Salt to taste
Brown sugar or honey-1tsp
(Mix above ingredients in a bowl)
Method
Marinate the chicken for 2hrs in the fridge.Heat a pan fry the wings in high flame till its light brown on all sides .Pour the sauce on top & fry it in medium flame ,cook it till all the sauces are absorbed completely & it gives a nice brown colour.serve it as a starter.