SPICY CHICKEN WINGS

SPICY CHICKEN WINGS 

INGREDIENTS:

All spice -2 tbsp

Cloves powder - 1/2 tsp

Dry chili powder - 1 tsp

Sweet paprika powder - 1 tbsp

Garlic - 4 crushed 

Oil - 1/3 cup

Chicken wings - 1 kg

Pepper powder - 1 tsp

Parsley - 2 tbsp chopped


HOW TO COOK:

• Make a paste with all spice, garlic, salt and pepper powder.
• In a bowl add chicken wing with the paste and marinate whole night in fridge .
• Now pre- heat the oven on 180 degree.
• In a backing tray place the marinated chicken and bake for 25 minutes or until it turn golden brown in color.
• When the chicken cooked well place the chicken to a plate.
• Garnish with chopped parsley and serve hot.

CHICKEN NOODLES SOUP

CHICKEN NOODLES SOUP

INGREDIENTS:

Butter - 2 tbsp 

Carrot - 1 cup chopped

Onion - 1/2 cup

Cinnamon - 1 inch

Chicken - small pieces

Chicken stock - 4 cups

Soya sauce - 1 tsp

Garlic - 1/2 tsp chopped

Black pepper powder - 1/2 tsp

Lemon juice - 1 tbsp

Green chili - 1 tbsp finely chopped

Noodles - 1 cup boiled

Bay leaf - 1

Ginger-garlic paste - 1 tbsp

Salt - To taste


HOW TO COOK:

• Heat 2 liter water in a pan and add chicken, bay leaf, ginger garlic paste.
• Boil until it's remain half.
• Stain the water.
• Ready the chicken stock.
• Now marinate the chicken with soya sauce and salt for 20 minutes.
• Heat the butter in a pan and add the chopped onion and garlic until it's become golden in color.
• Now add the chopped carrot and marinated chicken.
• Stir constantly.
• Now add the chicken stock and noodles and stir.
• Add black pepper powder.
• When boil the soup serve it hot garnish with green chili and lemon juice.

CHINESE SICHUAN CHICKEN

CHINESE SICHUAN CHICKEN

INGREDIENTS:

Dark soya sauce - 5 ml

Refined sunflower oil - 25 ml

Red chili powder - 25 gm

Ginger chopped - 10 gm

Garlic chopped - 10 gm

Aromatic seasoning - 5 gm

Chicken breast - 250 gm (Boneless)

Spring Onion - 10 gm

Salt - As per taste


HOW TO COOK: 

• Take a deep pan.
• Add soya sauce, red chili powder,aromatic seasoning and mix it well.
• Now add chopped ginger,garlic and refined oil and whisk it lightly.
• Add the chicken and mix it well.
• marinate for 30 minutes.
• After that, heat the charcoal grill and thread the marinated chicken on to skewers.
• grill it in medium heat.
• When the chicken tender well serve it with chopped spring onion. 

DAHI CHICKEN

DAHI CHICKEN

INGREDIENTS

Chicken - 750 gm (cut into small pieces)

Yogurt - 1 cup

Green Cardamon - 8/10

Cloves - 5/6

Whole Black Pepper -8/10

Ginger paste - 1 tbsp

Garlic paste - 1-1/2

Onion - 2 (medium size finely chopped)

Green Chilies - 3/4

Lemon juice -2 tbsp

Butter - 2 tbsp

Coriander leaves - 2 tbsp (finely chopped)

Turmeric powder -pinch of

Kashmiri chili powder - half tbsp

Salt to taste


HOW TO COOK:

• Firstly grind the cardamon, cloves and black pepper.
• Wash the chicken pieces and marinate with ginger garlic paste, yogurt, lemon juice and the grounded powder.
• Now set it aside about 20 to 30 minutes.
• Now heat butter in a pan.
• Add onion, green chillies and saute it till the onion golden brown in color.
• Now add the marinated chicken, salt, kashmiri chilli powder and turmeric powder in it and mix it well.
• Saute it several minutes.
• Cover it and cook on low heat for 20 minutes.
• No needed to add water because the chicken cooked with the yogurt.
• Before serving add the chopped coriander.
• Serve it hot with any Indian bread.click here

MURG GALOUTI KABAB

MURG GALOUTI KABAB

INGREDIENTS:

Chicken keema - 500 gms

Green chilies - 1 tsp chopped

Cashew nuts - 5/6

Kabab Chini(sugar) - pinch of

Ginger - 1/2 inch

Kashmiri red chili powder - 2 tsp

Garlic - 2 cloves 

Caraway Seed - 1 tsp

Processed Cheese - 1 cube 

Onion - 1 tbsp chopped

Lemon Juice - 2 tsp

Coriander leaves -1 tbsp

Ghee/Oil - 3/4 tbsp

Salt - as per taste


HOW TO COOK:

• Wash and drain the chicken keema.
• Grind all ingredients with chicken(except cheese and ghee).
• mix it well.
• Greet the cheese and add with chicken mix.
• Now refrigerate the mixture for 4 to 5 hours.
• After this make some small ball with the  mixture.
• Now preheat the oven.
• In micro + grill combination mode place the kabab ball on grill rack.
• brash the ghee on it and cook for 8 to 10 minutes.
• Now its ready to serve hot with paratha.

BOWL CHICKEN

Basically its a Chinese recipe. Very delicious and tasty. You can serve it with fried rice, and type of bread. I show you the easiest way to make it at your won kitchen.  

BOWL CHICKEN

 
INGREDIENTS:

Boneless chicken leg - 200 gms

Cornflower - 3 tbsp

Black pepper powder - 1/4 tsp

Eggs - 5

Garlic -1 tsp chopped

Red chili -1 tsp chopped

Chili sauce - 2 tbsp

Green chili paste - 1 tbsp

Green, red, yellow Capsicum - 1/2 caup

Spring Onion - 15 gms

Chicken sauce - 150 ml

White Oil - 45 gm

Sesame Oil - 4 drop(optional)

Shaoxing Wine - 1 tsp(optional)

 Salt -  as per taste

Sugar. - as per taste


HOW TO COOK:

• Wash and cut the chicken into 1 inch size.
• Now in a bowl whisk eggs, salt, black pepper powder and cornflower well
• In this bowl add the chicken piece and marinate for 1 hour.
• Heat oil in a non stick pan.
• Add the marinated chicken and fry till golden brown in color.
• Keep it aside.
• Now in small bowl addle cornflower in water.
• Keep it aside.
•  In the same pan heat oil and add the chopped garlic, red chilies and stir fry.
• Add the chilli sauce and saute.
• Now add the chicken stock, green chili paste, capsicum, salt, sugar and black pepper powder.
• Saute it on medium flame till then tender.
• After this add the addle cornflower. 
• Mix it well and cook on a low flame 2 minutes.
• Now its ready to serve.

CHICKEN RAAN

This dish is considered to be one of the best dishes.

• Serves for 4.
• Preparation time: 30 minutes.
• Cooking time: 45 minutes.

CHICKEN RAAN

INGREDIENTS:

Chicken drumsticks -600 gms

Ginger Paste - 3 tsp 

Garlic paste - 3 tsp

Red chili powder - 1 tsp

Lemon Juice - 2 tbsp

Brown onion paste - 5 tbsp

Tomato puree - 4-1/2 cups

Stock of Chicken - 4 cups

Butter (unsalted) - 6 tbsp

Coriander powder - 1 tbsp

Green chilies - 4 sliced

Cashew nuts - 1 tbsp ( roasted and crushed)

Cream - 2 tbsp

Saffron - 1/2 tsp, dissolved in 1 tbsp water

Salt - as per taste

HOW TO COOK:

• Marinate the chicken with  garlic ginger paste, chili powder, salt, and lemon juice for half an hour.
• Cone the drumsticks and roast in a tan door till it tender well.
• You can also tan door it in micro oven on grilled mood.
• Combine the tomato puree and onion paste along with the chicken stock in a wok.
• Cook on medium heat, stirring constantly till its become a thick sauce consistency.
• Keep aside the sauce.
• In a separate wok, heat 4 tbsp butter.
• Add the chicken drumsticks then add coriander powder.
• Saute it for 3 minutes.
• Add the sauce and cook for another 3-4 minutes.
• Transfer to a serving bowl and keep aside.
• Melt 2 tbsp butter in a pan.
• Add the green chilies and cashew nuts.
• Saute briefly.
• Add the cream, pour over the prepared chicken.
• Sprinkle saffron over the paste.
• Now its ready to serve hot.
• You can serve with any Indian breads and also serve as a starter.

How to make brown Onion paste:    Its so simple to make.

• Slice and fry the onions in a little oil and allow to cool before processing. 

PEPPER CHICKEN

PEPPER CHICKEN

INGREDIENTS:

Chicken - 1 kg

Onion finely chopped - 3

Tomato paste - 2

Cumin Seeds - 2 tsp

Mustard Seeds - 1 tsp

Black Pepper seeds - 2 tsp

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Coriander powder - 2 tsp

Red Chili powder - 3 tsp

Turmeric powder - 1/2 tsp

Garam masala powder - 1 tsp

Coriander Leaves - 3 tbsp

Salt - To taste

Oil - 4 tbsp

HOW TO COOK:

• Wash and cut the chicken into small pieces.
• In a dry pan fry cumin seeds, mustard seeds, black pepper seeds and grind it and keep aside. 
• Heat oil in a pan and add onions and ginger garlic paste fry till golden brown in color.
• Then add chicken and red chili powder,coriander powder, turmeric powder and garam masala and stir fry approx 5 minutes. 
• Now add the grounded masala and cook for few minutes more. 
• Then add 1 cup water and cook for 5 minutes on low heat.  
• Now garnish with coriander leaves and serve with roti or parathe.

HONEY CHILI CHICKEN

HONEY CHILI CHICKEN

INGREDIENTS:

Boneless chicken Breasts - 750 gms

Ginger -1 tbsp chopped

Garlic - 1 tbsp chopped

Oyster Sauce - 2 tbsp

Szechuan Sauce ( Optional) - 4 tbsp

Soya Sauce - 4 tbsp

Honey - 2 to 3 tbsp

Oil - 4 tbsp


HOW TO COOK:  

• In a pan Fry the chicken in 2 tbsp oil until golden in color.
• Set aside. 
• Remaining oil heat in  pan.
• Fry the ginger and garlic and cook until turn color in golden brown.
• Add szechuan sauce soya sauce and oyster sauce step by step and mix. 
• The add honey and mix well.  
• Add fried chicken in the sauce and cook until the chicken is done.
• Garnish with sesame.

HONEY MUSTARD CHICKEN DRUMSTICKS

HONEY MUSTARD CHICKEN DRUMSTICKS

INGREDIENTS:

Chicken Drumsticks - 6 or 8

Olive oil or Oil - 2 tbsp

Wholegrain Mustard - 1-1/2 tbsp

Honey - 1 tbsp

Lemon Juice - 1 tbsp

Szechuan Sauce

Salt - To taste

HOW TO COOK:

• Cut 2-3 deep slashes in each chicken drumsticks.
• Marinate chicken drumsticks wit the remaining ingredients for an hour. 
• Place the drumsticks on the barbecue and cook.
• Turn and cook until golden in color. 
• Also cook it in oven on grilled mode.
• Place it in a plate add 1 tbsp olive oil and finely chopped coriander.
• Serve it hot.

CHICKEN VINDALOO

CHICKEN VINDALOO

INGREDIENTS:

boneless chicken in medium size - 1 kg

Onion paste - 3 cups 

Potato cubes boiled and slightly fry - 2

Ghee or Oil - 3 tbsp

Vinegar - 2 tbsp



FOR MARINADE :

Dry Red chilies - 10 or to taste

Black pepper seed - 10 or to taste

cinnamon - 2 (1 inch)

Ginger - 2 tbsp chopped

Garlic - 8 pic

Cloves - 7 pic

Cumin Seeds - 1 tbsp

Turmeric Powder - 2 tsp

Kashmiri Chili Powder - 2 tsp

Salt - To taste

Water - As needed 

HOW TO COOK:

• Soak the dry red chilies in vinegar for 15 mnts. 
• Grind the cloves, cumin seeds,garlic,ginger, black pepper, black pepper cinnamon and 2 tbsp water into a smooth paste.
• Wash and patting dry the chicken.
• Add the marinade into the chicken and mix it well. 
• Now set aside or refrigerator for 2 hours. 
• Now add the onion paste and mix. 
• Heat oil or ghee in a pan.
• Add some black pepper seeds and cloves.
• When it sizzling add the chicken mix and cook for approx 10 minutes to turn color.
• Add the boiled and slightly fry potatoes and water as needed. 
• Mix and cover it to cook for 10 minutes. 
• Serve it with hot rice.

CHIKEN PASINDA

CHIKEN PASINDA

INGREDIENTS:

Chicken - 1 kg

Fried Onions - 1 cup

Ginger Paste - 1/5 tbsp

Garlic Paste - 2 tbsp

Red Chili Powder - 1 tsp

Paprika - 1 tsp

Tomato finely chopped -1/5 cup

Garam Masala - 2 tsp

Yogurt - 1 cup

Vinegar - 2 tsp

Salt - To taste

Oil - 3 tbsp

Water - As needed

Coriander - For garnishing

HOW TO COOK:

• Cut 2-3 deep slashes-in each chicken. 
• Mix the vinegar in it well and set aside for 15 to 20 minutes. 
• Add yogurt, salt, red chili powder, paprika, garam masala and mix well. 
• The marinated chicken refrigerator for 4 hours.  
• Now heat oil in a pan and add garlic, ginger paste ans stir fry. 
• Now add the Tomatoes and let the moisture evaporate. 
• Cook till the oil separated from it.
• Now add the marinated chicken and water if needed and mix well.
• Now cover it and allow it to cook for 5 to 6 minutes. 
• Now add the fried onions to the chicken.
• Mix again and cover it to cook for 2 minutes in low heat. 
• After ready the chicken garnish with chopped coriander.

KASTURI KEBAB

KASTURI KEBAB

INGREDIENTS:

Breasts of Chicken - 12

Ginger paste - 6 tsp

Garlic paste - 6 tsp

Lemon juice - 3 tbsp

White pepper powder -1 tsp

Butter - 4 tbsp

Groundnut Oil - 2 tsp

Gram flour - 2/3 cup

Breadcrumbs - 3/4 cup

Ginger.......... 2 tbsp

Coriander.......... 1/3 cup

Green Cardamon powder - 1/3 tsp

Salt - To taste

For the Butter:

Eggs - 3

Black Cumin seeds - 1 tsp

Saffron - 1 tsp

HOW TO COOK:

• Clean the chicken , remove the skin cut each breasts into two. 
• Mix Ginger paste garlic paste and lemon juice with the seasoning  and rub the chicken pieces with this mixture. 
• Keep aside for 1 hour.

The Vegetables:  

• Scrape, wash and finely chop ginger, Clean , wash and chopped coriander.

The Gram Flour:

• Heat butter and oil in a pan, add gram flour saute over a medium heat until golden brown. 
• Remove 4 tsp and keep aside. 
• Add breadcrumbs, chopped ginger, coriander and the marinated chicken, saute it for 3-4 minutes.

The Batter : 

• Separate the egg yolks, discard the whites, transfer to a bowl, add cumin saffron and reserved gram flour, whisk.

The Oven:

• Preheat to 300 degrees Fahrenheit.

The Skewering :

• Skewer 6 chicken pieces together and over lapping. 
• Leave a gap of 2 inches and then skewer the next lot. 
• Coat each set with the batter.

COOKING:

• Roast in a moderately on tandoor for 5 to 6 minutes or in charcoal grill for 6 to 7 minutes. 
• Or in a preheated  oven for 8 to 10 minutes. 
• Remove and sprinkle cardamon powder.

BRAISED SPICY CHICKEN LEGS

BRAISED SPICY CHICKEN LEGS

INGREDIENTS:

Chicken legs - 2

Medium onion - 2 diced

Carrot - 1

Celery - 1 stalk 

Leek - 1 stalk of

Bay leaf - 2

Garlic clove bashed - 1

Sprigs thyme - 2

Tomato puree - 1 tsp

Red wine - 1 cup

Vegetable stock

Green chilies - 4 to 6

Red chili powder - 1 tsp of

Butter and oil - 2 tbsp

Black paper - 1/2 tsp

Salt - to taste 

For Garnish:

Butter - 100 gm

Mushrooms - 1

Green trimmed - 120 gms

Baby carrots - 6

Shallots peeled whole - 12

HOW TO COOK:

• Wash and pet dry the chicken legs. 
• In a pan, heat up the oil and butter season and cook the chicken legs evenly on all sides till light brown in color. 
• Remove from oil and set it aside. 
• In the same pan, all the onions, leeks,carrots, celery,garlic,bay leaf and saute to a rich brown color.
• Add 1 tsp of tomato puree, red wine,green chilies,red chili powder and mix it well.
• Add thyme. 
• Cook for 5 to 7 minutes. 
• Add the chicken thighs back into the casserole and cover with the stock.
• Let this simmer for 15 to 20 minutes.

For Garnishing 

• Sweet of the shallots and mushroom season to taste. 
• Add butter, baby carrots and beans. 
• Then toss in with the rest of the garnish. 
• To serve, place the chicken legs, top it with the sauteed vegetable and pour the sauce over it.