Archive for the ‘Indian Chicken’ Category

Slow Cooker Chicken Recipes

Slow Cooker Chicken Recipes

Ingredients

=> 1 tablespoon extra virgin olive oil
=> 1kg chicken thigh fillets, trimmed, halved
=> 1 red onion, finely chopped
=> 2 celery stalks, finely chopped
=> 1 carrot, finely chopped
=> 100g Primo Gourmet Selection Pancetta, finely chopped
=> 2 garlic cloves, crushed
=> 1 cup red wine
=> 1 cup Massel chicken style liquid stock
=> 3 sprigs fresh rosemary
=> 1/4 cup tomato paste
=> 500g Barilla Fettuccine
=> 1/2 cup pecorino, grated
=> 300g green beans, steamed
=> Fresh flat-leaf parsley, chopped, to serve

Directions

  • Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to slow cooker.
  • Add onion, celery, carrot and pancetta to pan. Cook, stirring, for 6 to 8 minutes or until vegetables are just starting to soften. Add garlic. Cook for 1 minute or until fragrant. Add wine. Bring to the boil. Boil for 1 minute. Transfer mixture to slow cooker. Add stock, rosemary and tomato paste. Stir to combine. Season with salt and pepper. Cover. Cook on high for 3 hours (or low for 6 hours).
  • Using 2 forks, shred chicken in slow cooker. Cook for 30 minutes. Remove lid. Cook for 15 minutes. Remove and discard rosemary sprigs.
  • Meanwhile, cook pasta following packet directions. Add pasta to chicken. Toss to combine. Sprinkle with pecorino and serve with beans and parsley.

Rosemary Ranch Chicken Kabobs

Rosemary Ranch Chicken Kabobs

Ingredients

=> 1/2 cup olive oil
=> 1/2 cup ranch dressing
=> 3 tablespoons Worcestershire sauce
=> 1 tablespoon minced fresh rosemary
=> 2 teaspoons salt
=> 1 teaspoon lemon juice
=> 1 teaspoon white vinegar
=> 1/4 teaspoon ground black pepper, or to taste
=> 1 tablespoon white sugar, or to taste (optional)
=> 5 skinless, boneless chicken breast halves – cut into 1 inch cubes

Rosemary Ranch Chicken Kabobs

Directions

  • In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white inegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  • Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  • Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Alu Capsicum Masala

Alu Capsicum Masala

Ingredients

=> 2 big potatoes
=> 2 big tomatoes
=> 2 big onions
=> 1 capsicum or bell pepper
=> 1 string curry leaves
=> 1 string corriander leaves
=> 1 tablespoon jeera
=> 1 teaspoon zachia – i bought this in Dhana-Ulti, Uttaranchal , India in a eco park
=> 1 green chilli slit
=> 2 teaspoons chilli powder
=> 2 teaspoons jeera powder
=> 2 teaspoons corriander powder
=> 2 tablespoons oil
=> salt as per taste
=> 1 teaspoon turmeric

Directions

  • Boild potatoes in pressure cooker or microwave. Once cooled, remove the skin and cube into cubes or any shape if you are creative at that.
  • Add oil to pan or Kadai. Add jeera and zachia, allow to splutter. Add curry leaves, turmeric, green chilies. Add onions and capsicum and bit of salt. Close the pan lid and allow to cook.
  • Once onions turn brown, add tomatoes and all powders. Close the lid and allow tomatoes to soften.
  • Add cube potatoes now and salt. Mix well and keep the stove in simmer for few mins.
  • Garnish with coriander leaves.

Chicken Tawa

Chicken TawaIngredients

=> Chicken – 500 gms
=> Onions – 2(finely chopped)
=> Tomato – 1 1/2 (chopped/pureed)
=> Ginger paste – 1 tbsp
=> Garlic paste – 1 tbsp
=> Turmeric – ½ tsp
=> Chilli powder – 2 tsp.
=> Garam masala powder – 1 tsp
=> Methi dana (fenugreek seeds) – 1 tsp
=> Cream – ½ cup
=> Capsicum – (cubed)
=> Onion -1 (cubed)
=> Red chillies -2 whole
=> Lemon juice – 1 tsp
=> Coriander leaves – for garnish
=> Salt – to taste

Directions

  • Take some oil on a tawa/pan. Add methi dana (fenugreek seeds) and fry well.
  • Add chopped onion and sauté it.
  • Add the tomatoes, ginger- garlic paste, turmeric, chilli powder, garam masala powder and sauté.
  • Then add chicken, cream, lemon juice and let the chicken cook.
  • After chicken is cooked, add capsicum and/or onion cubes, chopped coriander leaves and whole red chillies. Cook for only 2 minutes.
  • Chicken tawa is ready to be served.

 

Crispy Rosemary Chicken and Fries

Crispy Rosemary Chicken and Fries

Ingredients:

=> 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

Ingredients:
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
Method:

=> 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-Cutlet-with-Vegetables-Sanjeev-Kapoor-Kitchen-FoodFood

Ingredients:
=> 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
Method:
=> 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

Ingredients:

=> 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

Directions:

=> 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

Sausage Rolls

Method:
=>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
Method

-> 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.