Chilli chicken
Ingredients:
Boneless chicken - 200 g (diced)
Red chilli paste - 15 g
White pepper powder - 2 g
Oil for frying - 150 ml
Salt - 4 g
Onion (chopped) - 10 g
Spring onion (chopped) - 20 g
Garlic (chopped) - 4 g
Ginger (chopped) - 3 g
Celery (chopped) - 3 g
Green chillies (chopped) - 2 g
White wine - 5 ml
Sugar - 4 g
For the batter:
Flour (maida) - 80 g
Cornflour - 80 g
salt - 2 g
White pepper powder - 1 g
Green chillies (chopped) - 2 g
Method:
- Marinate the chicken in the red chilli paste with a little salt and set aside for half an hour.
- Make a batter with the ingredients and coat the chicken pieces.
- Deep fry in the oil till reddish-brown in colour. Remove from the pan and drain off the excess oil.
- In a separate pan, heat the oil and saute the ginger, garlic, onion, spring onion, green chillies, and celery.
- Season with salt, sugar and pepper powder. Add the chicken pieces and white wine and stir -fry briefly on a high flame.
- Remove from the fire and serve immediately.
Dry chilli chicken
Ingredients:
Chicken - 200 g (boneless)
Red chilli paste - 15 g
Oil for frying - 150 ml
Salt to taste
For the batter:
Flour - 80 g (all purpose flour)
Corn flour - 80 g
Green chillies (chopped) - 2
Pepper powder (less than) - 1/4 tsp
Salt to taste
Marinate the chicken pieces with chilli paste and salt and set aside for half an hour.
Method:
- Make a batter with the ingredients.
- Cut the chicken into bite-sized pieces; coat them with batter and deep fry till they turn a dark reddish brown colour.
- Remove from the oil, and drain off the excess oil with absorbent paper.
- Serve hot, with lemon wedges.
Chicken kabab
Ingredients:
Chicken - 1 kg (boneless)
Ginger garlic paste - 3 tbsp
Turmeric powder (haldi) - 1 tsp
Red chilli powder - 1 tsp
Black pepper powder (kaali mirch) - 1 tsp
Oil for frying - 4 tbsp
Salt to taste
Method:
- Marinate the chicken with ginger garlic paste, salt, turmeric powder, red chilli powder and pepper powder for 1/2 hr.
- Shallow fry the chicken pieces with oil in a non stick pan.
- Serve hot with onions and lemon.
Pepper chicken
Ingredients:
Chicken - 500 g
Ginger garlic paste - 2 tbsp
Curd - 1/2 cup
Cream - 1 tbsp
Black pepper powder - 1 tbsp
Oil - 1 tbsp
Salt to taste
Method:
- Marinate the chicken pieces with curd, ginger garlic paste and salt for 2-3 hours.
- Heat oil in a non-stick pan.
- Add marinated chicken and 1/2 tbsp pepper powder.
- Cover and cook for 15-20 minutes on low flame.
- Uncover and cook till all the water evaporates.
- Add whipped cream.
- Add remaining 1/2 tbsp pepper powder and mix well for 5 mins while on flame.
- Serve hot with paratha or naan.
Butter chicken
Ingredients:
Chicken - 1 kg ( skinned & cut )
Curd - 1 cup
Ginger garlic paste - 4 tsp
Red chilli powder - 4 tsp
Garam masala powder - 1 tsp
Tomato puree - 200 g
Fenugreek (methi seeds) - 1/2 tsp
Hot and sweet tomato sauce - 4 tbsp
Cream (whipped) - 1 cup
Cashew nut (kaju) paste - 50 g
Coriander (dhania) leaves - 2 tbsp
Butter (unsalted) 2 tbsp
Oil - 1 tsp
Salt to taste
Method:
- Marinate chicken in curd, 2 tsp ginger garlic paste, chilli powder and salt for 1 hour.
- Take oil in a vessel and fry methi seeds.
- Then add ginger garlic paste and tomato puree to it.
- Now add butter and cook till oil starts leaving pan.
- Add chilli powder, garam masala powder, cream and marinated chicken to it.
- Next add cashew nut paste and tomato sauce.
- Cook this for about 30 minutes till the chicken is tender.
- Garnish with coriander leaves.
chicken stew
Ingredients:
Chicken - 1/2 kg ( boneless )
Onion - 1 ( finely sliced )
Ginger -1/4" ( finely sliced )
Green chillies - 3 ( chopped finely )
Curry leaves - 8
Coriander leaves (garnish)
Ginger and garlic paste - 1 tsp
Coconut milk - 1/2 cup
Coconut oil - 2 tbsp
Salt to taste
Method:
- In a non-stick vessel add coconut oil, wait for a while for the oil to get heated. Add sliced ginger, green chillies, curry leaves and sliced onion saute for 2 min.Then add the boneless chicken, salt and ginger garlic paste saute for another 2-3 min add little water and leave the chicken to cook for 20 min. Now in this stage add coconut milk and mix well. Leave it on the stove for 2 more min.Sprinkle coriander leaves and serve hot.
Chicken cutlet
Ingredients:
Chicken - 1/2 kg ( minced )
Onion - 1 ( finely chopped )
Green chillies -2 ( finely chopped )
Coriander leaves 1/4 bunch ( finely chopped )
Curry leaves - 10 ( finely chopped )
Ginger and garlic paste - 1/2 tbsp
Chillie powder - 1 tbsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Egg - 2
Bread crumbs - 1 cup
Oil to fry
Salt to taste
Method:
- In a bowl add minced chicken, chopped onion, chopped green chillies, coriander leaves, curry leaves, chillie powder, turmeric powder, garam masala powder,ginger garlic paste and salt mix well.(should not add water)
- Now make small balls and press gently to give a shape ( any shape you want ). In a bowl add 2 eggs little salt and beat for a min. Keep it aside.Keep bread crumbs container and the beaten egg side by side so that it will be easier for you to dip and roll.
- Now take the chicken cutlet one by one and dip it in the egg wash and roll it in the bread crumbs and keep it on a plate.Once you are done with all the cutlets its time to fry them.
- In a frying pan add oil wait for a while for the oil to get heated ( keep the flame in medium heat ).Put 5-6 cutlets at a time leave it for a min or till it turns brown and then turn it to the other side and fry.
- Take the fried cutlets and put it on the tissue paper or kitchen towel to absorb all the oil.
- Now the chicken cutlets is ready to eat. Serve hot with tomato ketchup.
Ingredients:
