Archive for the ‘Indian Chicken’ Category

Crispy Rosemary Chicken and Fries

Crispy Rosemary Chicken and Fries


=> 8 chicken thighs
=> 6 small red potatoes, quartered
=> 1/2 cup extra-virgin olive oil, or as needed
=> 1 tablespoon chopped fresh rosemary
=> 1 1/2 teaspoons chopped fresh oregano
=> 1 1/2 teaspoons garlic powder
=> salt and pepper to taste

Crispy Rosemary Chicken and Fries1Directions:

=> Preheat the oven to 375 degrees F (190 degrees C).
=> Put chicken and potatoes into a large bowl. Pour olive oil over them and shudder to coat.
=> Then put the chicken and potato piece in a cookie sheet.shower with oregano, garlic powder,sage salt and sprinkle.
=> Bake for 1 hours

Honey & Lemon chicken on rice

Honey & Lemon chicken on rice

100 grams chicken breast
1 tbsp Honey
1 tbsp lemon juice
2 tbsp Olive oil
5 Baby onion(peeled)
1 small sized carrot(sliced)
3 cloves Garlic (crushed)
1/2 inch piece Ginger (chopped)
1/4 tsp Lemon rind (chopped)
salt to taste
1/2 tbsp Mustard paste
1 tbsp Orange juice
1/4 tsp pepper powder
1/2 tsp Red chilli flakes(crushed)
1 Spinach leaf
1/4 medium yellow bell pepper
1/4 medium Red bell pepper(diced)
1/4 medium Capsicum()
1 cup Brown rice
1 tbsp Butter
a spring Fresh parsley

Honey & Lemon chicken on rice1

=> Heat olive oil in a pan. Add baby onions, sliced carrots, crushed garlic and sauté.
=>In a bowl mix sliced ginger, chopped lemon rind, salt mustard paste, orange juice, pepper powder, crushed red chili flakes, honey and lemon liquid and mix.
=>Marinade the chicken in this mixture for about half an hour.
=>Take a baking tray. Spread the potatoes at the base. Put marinade chicken. Place spinach leaf under the breast. Pour the enduring honey on top. Preheat oven at 200 C.and bake for about 15 to 20 minutes.
=> Heat remaining olive oil in the pan. Add red bell pepper, yellow bell pepper, capsicum and saute.Add roasted brown rice and mix. Add salt.

Chicken Cutlet with Vegetables


=> Chicken breasts boneless2
=> Onion 1 medium
=> Green capsicum ½ medium
=> Carrot 1 medium
=> Yellow zucchini ½
=> Spicy mango pickle masala 2 tablespoon
=> Rolled oats 1 cup
=> Extra-virgin olive oil 1 teaspoon
=> Dried mixed herbs 1 teaspoon

Chicken Cutlet with Vegetables
=> start oven to 200º C.
=> chicken breasts and rub well and Put pickle masala in a bowl.
=> then, Spread oats on a plate and roll chicken breasts in it till well coated. Place these on a baking tray. Place the tray in the preheated oven and bake for 5-7 minutes, reduce the temperature to 180º C and bake for 15-20 minutes.
=> after Heat oil in a non-stick pan. Roughly chop onion and add to the pan. Roughly chop green capsicum and add to the pan. With the help of a peeler peel of ribbons of carrot and zucchini and add to the pan. Add mixed herbs and mix well and cook till the vegetables are done.
=> Transfer the cooked vegetables onto a serving plate. Cut the chicken breasts into big pieces and place over the vegetables and serve immediately.

Light Chicken Parmesan

light chicken parmesan


=> 2 slice(s) whole-wheat sandwich bread, torn into pieces
=> 1 tablespoon(s) grated Parmesan cheese
=> 1 teaspoon(s) olive oil
=> Coarse salt and ground pepper
=> 2 tablespoon(s) all-purpose flour
=> 1 large egg white
=> 4 boneless, skinless chicken breast halves
=> 3/4 cup(s) shredded part-skim mozzarella
=> 1 can(s) whole peeled tomatoes in puree
=> 1 clove(s) garlic, minced

light chicken parmesan


=> First, Preheat oven to 425 degrees with rack in upper third. Then Line a rimmed baking sheet with aluminum foil set aside. In a food processor, place bread, oil, Parmesan, and a pinch each salt and pepper. Pulse until craggy crumbs form Conveyance to a small bowl. Place flour in a second small bowl season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
=>then, Dip top side of a chicken breast in flour, shaking off increase. Dip same side in egg white, letting increase drip off, then in breadcrumbs, pressure to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
=> Meanwhile, in a big skillet, place tomatoes, breaking them up with your fingers. Add garlic season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

Sausage Rolls

sausage roll

Ingredients :
=>Chicken sausages 8
=>Wonton sheets 8
=>Green chillies 2
=>Processed cheese 50 grams
=>Garlic crushed1 tablespoon
=>Tomato ketchup 2 tablespoon


Sausage Rolls

=>Preheat oven to 180º C.
=>First , Cut green chilies and cheese into thin strips. Make slits on the sausages.
=>Heat 1 spoon oil in a non-stick pan add garlic and Sault till brown. Add sausages, ¼ cup water and tomato ketchup and mix well. Cook till the sausages are done.
=>Clean wonton sheets with a little oil.
=>Then put 2 cheese strips , green chili strip and sausage mixture at one end of each wonton sheet and roll.
=>Clean a baking tray with oil, place sausage rolls in it and brush top of the rolls with oil. put the tray in the preheated oven and bake for 15-20 minutes.
=> Then serve hot sausage rolls on a serving plate

Chicken Korma with Sheermal

Chicken Korma with Sheermal

Ingredients :
-> 1 whole chicken
-> 1/2 bowl ghee
-> 3 sliced onions
-> 3-4 tsp crushed garlic
-> 5-6 tsp coriander powder
-> 3 tsp red chilli powder
-> Salt – to taste
-> 2-3 cinnamon
-> 4-5 green cardamoms
-> 1-2 black cardamoms
-> 3-4 cloves
-> 2-3 jaifal and javitri
-> 1 tsp gol mirch
-> 1/2 tsp jeera
-> 400-500 gm dahi
-> 6-7 kaju
-> 1/2 tsp garam masala
-> 1 tsp kevar
Chicken Korma with Sheermal

-> Heat ghee in a profound dish, chestnut the onions, expel from dish and keep aside.

-> In the same dish, include the chicken, garlic, coriander powder, salt and red stew powder while mixing.

-> Now include the various masalas, blend well and keep it secured for quite a while.

-> While it is cooking smash the fresh seared onions and add them to the chicken alongside the dahi.

-> Cover and cook on moderate flame for around 20 minutes.

-> Now include the kaju, garam masala and kevar.

Fried Boneless Chicken

Fried Boneless Chicken

Ingredients :
=> 350 gm boneless chicken – diced
=> 1 egg – slightly beaten
=> 1/2 cup corn flour
=> 1/2 tsp garlic paste
=> 1/2 tsp ginger paste
=> Oil
=> Salt- to taste
Fried Boneless Chicken
Method :

=> Mix together the chicken, egg, corn flour, garlic and ginger glue, salt and enough water with the goal that the chicken pieces are “covered” with the hitter.

=> Keep aside for 1/2 hour.

=> Heat the oil and profound sear the chicken pieces over high hotness regardless and afterward bring down the high temperature till chicken is cooked through.

=> Drain on retentive paper and serve.

Chicken Nizami

Chicken Nizami

Ingredients :
-> 2 inch piece of cinnamon
-> 1 Tbsp hot milk
-> 1/4 cup oil
-> 1 medium onion-chopped
-> 1 tsp ginger-garlic paste
-> 2 bay leaves
-> 1 1/2 kg chicken-cut into 8 pieces
-> 1/2 cup water
-> 4 green chillies
-> 1/4 cup coconut-soaked in 1/2 a cup of hot water
-> Coriander leaves-roughly chopped
-> 4 Tbsp yogurt-whipped
-> 1/4 tsp saffron
-> 4 Tbsp cream-whipped

Grind together:
-> 1 tsp cumin seeds
-> 1 tsp poppy seeds
-> 3 cardamoms
-> 4 cloves
-> 10 dried red chillies
-> 1/4 tsp turmeric powder
-> 2 Tbsp desiccated coconut
Chicken Nizami

-> Grind all the fixings from cumin seeds to the cinnamon to a fine glue.

-> Extract the milk from the drenched coconut and put aside.

-> Heat the saffron for 2 seconds, pound it, and after that absorb hot milk.

-> Heat oil and sear the onions till it is brilliant chestnut.

-> Add the ginger-garlic glue and sear for several minutes.

-> Add the ground glue and cove takes off. Give it a chance to stew for 5 minutes.

-> Add the chicken pieces and 1/2 some water and keep cooking, for roughly 20 minutes, over a low high temperature.

-> When the chicken is practically cooked, include the coconut milk, green chillies, coriander leaves and yogurt.

Ayam Goreng

Ayam Goreng

Ingredients :
=> 1 cup bone-less chicken
=> 2 Tbsp chopped onions
=> 1 tsp chopped garlic
=> 1/2 cup diced vegetables
=> 1/2 cup chicken stock
=> 1 tsp sambal paste
=> 1 Tbsp sweet soya sauce
=> Salt – to taste
=> Pepper – to taste
=> Oil
=> Fried onions – to garnish
=> Parsley – to garnish
Ayam Goreng

=> Heat oil in a skillet and broil the chicken.

=> Once done, keep the chicken aside.

=> Now include the vegetables in a skillet, saute and afterward include the stock. Blend well.

=> Add the sambal glue and soya sauce. Cook for few minutes.

=> Season with salt and pepper.

=> Add the chicken to this mixture and blend well.

=> Serve decorated with sweet soya sauce, broiled onions and parsley.

Lemongrass Chicken

Lemongrass Chicken

Ingredients :
=> 4-5 chicken legs
=> Juice of 1-2 lemons
=> 1 tsp ginger paste
=> 1 tsp garlic paste
=> Salt – to taste
=> Pepper – to taste
=> 2 tsp honey
=> Oil – for shallow frying
=> 4-5 Tbsp water
=> A bunch of fresh lemon grass
Lemongrass Chicken

=> Marinate the chicken in lemon juice, ginger glue, garlic glue, salt and pepper.

=> Heat some oil in a non stick dish, include the chicken marinade and blend for a couple of minutes.

=> Drop in the lemon grass, blend and include the water.

=> Cover and stew for around 20 minutes or till chicken is carried out.

=> Now include the nectar, blend well and cover again for a couple of minutes.

=> Serve the chicken with a lemon wedge.