chicken

Chicken Lollipop Recipe

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Ingredients

For Chicken

  • 300 grams Chicken Drumsticks
  • 1 tbsp Ginger-garlic, crushed
  • 1 tbsp Chilli sauce
  • 1tsp Soy sauce
  • Salt to taste

For Batter

  • 2 tbsp Corn flour
  • 2 tbsp Maida
  • 1 tsp Soy sauce
  • 1 tbsp Chilli sauce
  • 1 tbsp Ginger-garlic, crushed
  • 1/4 tsp Tandoor Color
  • Salt to taste
  • 2 Eggs

Instruction

For Chicken

In a bowl containing chicken drumstick, add crushed ginger-garlic, chilli sauce, soy sauce, salt, mix well and keep it aside for 15 minutes.

For Batter

In another bowl take corn flour, maida, soy sauce, chilli sauce, crushed ginger-garlic, food color, eggs and mix well.

For Lollipop

Add the marinated chicken to the batter and coat well.
Heat oil in a vessel, fry the lollipops in it on low flame.

Our quick and easy Chicken Lollipop recipe is ready to serve.

 

Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe

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Ingredients ⅓ cup chicken broth 1 tablespoon oyster sauce 1 tablespoon soy sauce, or as needed 2 teaspoons fish sauce 1 teaspoon white sugar 1 teaspoon brown sugar 2 tablespoons vegetable oil 1 pound skinless, boneless chicken thighs, coarsely chopped ¼ cup sliced shallots 4 cloves garlic, minced 2 tablespoons minced Thai chilies, Serrano, or … Read more

Grilled Chicken Tostadas

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Ingredients

  • 500g chicken breast fillets
  • 2 red chillies, seeded and thinly sliced
  • 2 garlic cloves, peeled
  • 1 lime, juiced
  • 2 tablespoons Woolworths Select Spanish mellow olive oil
  • 2 red onions, cut into 1cm-thick rounds
  • ½ small iceberg lettuce
  • 2 small truss tomatoes
  • 1 avocado
  • 400g packet of 10  tortillas
  • 300ml tub sour cream, to serve

Instruction

1. Remove tenderloins from chicken and place on a tray. Cut chicken lengthways into 2cm-thick strips and add to tray.
2. Combine chillies and garlic in a mortar and pound with a pestle to a paste, stir in lime juice and 1 tablespoon of the oil, pour over chicken. Season and toss to coat.
3. Place onion and remaining oil in a bowl. Season. Cook onion on preheated barbecue grill, tossing with tongs until slightly charred. Meanwhile, shred the iceberg lettuce into a bowl. Halve and thinly slice the tomatoes into another bowl. Halve, seed and dice the avocado into another bowl.
4. Cook chicken on a preheated barbecue grill for 3-4 minutes, turning or until cooked through. Transfer to a plate.
5. Meanwhile, lightly toast tortilla on preheated barbecue flat plate until warmed through. Transfer to a tea towel lined plate, fold tea towel over tortilla to keep warm.
6. Serve grilled chicken with lettuce, tomato, avocado, sour cream and warmed tortillas.

Tip 1: To save time you can also use a 40g packet Fajita seasoning mix with 2 tablespoons oil instead of making your own marinade.
Tip 2: Tortillas can be torn and barbecued for quick crisps to serve with dip
Tip 3: Replace the chicken with two thickly sliced large eggplants for a vegetarian alternative.

 

 

 

Chicken Dum Biryani Recipe

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Ingredients

  • Long grain basmati rice – 250 g
  • Desi ghee ( butter ) – 1 tbsp
  • Salt – 1 tbsp
  • Cooking oil – 3 tbsp
  • Bay leaves – 5 to 7
  • Green cardamom – 5 pcs
  • Black cardamom – 1 pc
  • Black peppercorns – 5 to 7 pcs
  • Cumin seeds – Half tsp
  • Green coriander leaves – Few for garnishing
  • Green chili – 1 pc
  • Star anise – 3 pcs
  • Cinnamon sticks – 2 pcs
  • Water – 2 and half litres
  • Chicken – 1 ( medium size, big pieces )
    Ginger garlic paste – 1 small bowl ( 3 tbsp, including 1 tbsp salt in it.)
    Chopped tomato – 1 pc
  • Fried onion – 3 ( cut into slices and fry it in oil till golden brown )
  • Kashmiri Chili powder – 1 tsp
  • Turmeric powder – Half tsp
  • Coriander powder – 1 tsp
  • Biryani masala powder – 3 tsp
  • Curd – 3 tbsp
  • Saffron – 8 to 10 threads ( soak into small bowl of milk )
  • Dough – Wheat flour – 25 g ( Add little water and make dough )

Instruction

  1.  Boil 2 jug ( 2 litre ) water into biryani pot.
  2.  Add dry spices, salt, ghee and oil and boil it for few minutes.
  3.  Add washed rice and stir it well.
  4.  Allow the rice to cook till 60% on high flame.
  5.  Cover the pan.
  6.  open the lid and check the rice grain if it is half cooked.
  7.  The rice is half boiled now.
  8.  Now switch off the flame and drain water immediately.
  9.  Use the same pan for cooking chicken.
  10.  Heat a pan on medium flame and add oil in it.
  11.  Add dry spices and saute for few seconds.
  12.  Add ginger garlic paste ( including 1 tbsp salt ), chopped tomato, chili and fried onion.
  13.  Add dry masala powder and curd in it and mix it well.
  14.  Add half jug water ( 1/2 litre ).
  15.  Now add chicken pieces.
  16.  At last, add biryani masala and mix it well and cook it till 20 minutes on high flame.
  17.  After 20 minutes, chicken is almost cooked.
  18.  Keep chicken curry into another bowl and use the same biryani pot for making biryani layers.
  19.  For making layers, apply little oil into biryani pot.
  20.  Make rice layer and put few chicken pieces on it.
  21.  Again make a rice layer and put some fried onion, chicken pieces and spread gravy on it.
  22.  At last, pour saffron milk on it to get saffron flavor and yellow colour.
  23.  Finally, garnish with coriander leaves.
  24.  Close the pot lid and seal pot with flour dough.
  25.  Cook dum biryani for 15 minutes on low flame.
  26.  After 15 minutes, now use roti pan or dhosa pan and cook biryani on it for 5 minutes on
  27. low flame.
  28.  After 5 minutes, remove the dough layer.
  29.  Finally chicken dum biryani is perfectly cooked. Enjoy the spicy chicken dum biryani.

 

Chicken Manchurian Recipe

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Ingredients

Chicken Manchurian Marination

  • 350 gms Chicken (Boneless Breast)
  • 01 Egg
  • 1/2 tsp Ginger Garlic Paste
  • 1/2 tsp Salt
  • 1/4 tsp White Pepper Powder
  • 01 tsp Sugar
  • 01 tsp Ajinomoto / MSG
  • 01 tsp Vinegar
  • 1/4 tsp Dark Soy Sauce
  • 02 tbl Spoons Water
  • 02 tbl Spoons Corn Flour
  • 1/2 Cup All Purpose Flour
  • 250 ml Sesame/Vegetable Oil (Deep Fry)

Chicken Manchurian Sauce

  • 03 Tbl Spoons Sesame/Vegetable Oil
  • 01 Spring Onion Bulb (White Part)
  • 01 Spring Onion Stalks (Green Part)
  • 04 Garlic Cloves
  • 01 inch Ginger
  • 04 Green Chillies
  • 200 ml Water / Chicken Stock
  • 1/4 tsp Salt
  • 01 tsp Sugar
  • 1/4 tsp White Pepper Powder
  • 01 tbl Spoon Dark Soy Sauce
  • 01 tbl Spoon Vinegar
  • 01 tbl Spoon Tomato Ketchup
  • 02 tbl Spoons Red Chilli Sauce
  • 02 tsp Cornflour in Water

Instructions

1) Add all the above marination ingredients to a bowl and mix them well, add the diced chicken boneless breast cubes to this marinate and refrigerate for 15 minutes
in a freezer.

2) Add 1/2 Cup of all purpose flour on a plate and retrieve the bowl of marinated chicken from the freezer and coat each chicken piece with all purpose flour and deep fry the chicken manchurian at a medium flame for 3-4 minutes and extract them when they are 75% cooked.

3) Raise the flame of the kadai/vessel which contains the oil to very high and after a minute when the oil is very hot now add the 75% cooked chicken from Step 2), now the chicken manchurian will get a crisp coating at the top and from the inside it will be succulent.

4) Grab a skillet and put the flame to high, add the oil mentioned in the ingredients above, add spring onions, garlic cloves and ginger finely chopped, green chilies, water / chicken stock, salt, sugar, all other ingredients mentioned above, finally reduce the flame to low and add the corn flour mixed with water to thicken the sauce, it will thicken in a minute of cooking time.

5) Drop the cooked chicken manchurian pieces from Step 3) in the skillet with this amazing succulent chicken manchurian sauce, but before you do that make sure you have put off the flame, otherwise the chicken manchurian which is crisp will become soggy and soft/tender from the outside too.

6) Finally, garnish with fresh spring onion stalks/greens finely chopped and serve hot with chineese fried rice / noodles, enjoy with family and friends 🙂