Posts Tagged ‘chicken dishes’

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

Dahi Chicken

Dahi Chicken

=>500 grams(2 cups)yoghurt
=>750 grams chicken on bone ,cut into small pieces
=>10-15 green cardamoms
=>10-15 black peppercorns
=>2 tablespoons ginger-garlic paste
=>2 tablespoons lemon juice
=>2 tablespoons butter
=>2 medium onions, finely chopped
=>3 green chillies
=>salt to taste
=>2 tablespoons finely chopped coriander leaves

Dahi Chicken1

=>Grind cardamoms, cloves and black peppercorns in a mortar and pounder into a coarse powder.
=>Marinate the chicken with the ground powder, carroty garlic paste, lemon juice and yogurt in a bowl and set out-of-the-way for 15-200 minutes.
=>Heat butter in a non-stick pan. Add onion, green chilies and deep-fry till onion is translucent.
=>Add marinated chicken, salt, chopped coriander and mix well. Cover and cook on low heat up for 20-25 minutes, stirring occasionally.

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.

Prawn and Chicken Jambalaya

Prawn and Chicken Jambalaya

Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’. It is a stew with prawns and chicken mixed with rice and cooked in chicken stock.
Ingredients :
-> 250 gm large raw prawns
-> 200 gm boneless chicken, chopped into 2cm pieces
-> 1 onion, sliced
-> 1 green pepper, chopped
-> 4 garlic cloves, chopped
-> 1 piece root ginger, peeled and chopped
-> 1 chicken stock cube
-> 2 tomatoes, finely chopped
-> 150 gm Basmati rice, washed
-> 2-3 Tbsp vegetable oil
-> 2 bay leaves
Prawn and Chicken Jambalaya

-> Bring a small pan of water to the boil and tip in the raw prawns.

-> Simmer for 3 minutes. Remove them with a slotted spoon and set aside.

-> Then prepare the chicken stock by adding the stock cube to 400ml of hot water along with the chicken and stirring until the cube has dissolved.

-> Remove the chicken pieces from the stock.

-> In a frying pan or wok, heat the oil and tip in the onion. Fry for 5-7 minutes until the onion softens.

-> Then add the green pepper. Stir-fry the onion and pepper until they start to develop browned edges.

-> Add the garlic and ginger followed by the celery pieces and fry for 3 minutes. Tip in the washed rice – making sure that the rice gets thoroughly coated with the remaining ingredients in the pan.

-> When the rice is well stirred – add the stock liquid and turn up the flame until the pot reaches the boil.

-> Throw in the chopped tomato and bay leaves. Then put the lid on the pot – and cook on a low heat for 10-15 minutes until the rice is done.

-> After 20 minutes, add the cooked chicken and prawns. Carefully stir them around in the rice mixture.

-> Then put the lid back on – and let the rice rest for 5 minutes.

-> Sprinkle the parsley and spring onion on top of the mixture in the pot – and stir gently.

Chicken Chowmein

Chicken Chowmein

Glossy noodles tossed with shredded chicken and all the classic condiments – soya sauce, celery, vinegar and chilli sauce.

Ingredients :
-> 200 gm dried noodles
-> 1 tsp salt
-> 2 Tbsp oil
-> 6 Tbsp (90 g) oil
-> 1 large (3/4 cup) sliced onion
-> 1 Tbsp finely chopped garlic
-> 1 cup cooked shredded chicken
-> 1 tsp salt or to taste
-> 1 tsp soya sauce, adjustable
-> 2 Tbsp chopped celery or 1/2 tsp celery salt
-> 1 Tbsp vinegar
-> 1 tsp chilli sauce
Chicken Chowmein

-> In a large saucepan bring about 5 cups of water, 1 tsp salt and 1 tbsp oil to a boil.

-> Drain the water and immediately put the noodles under running cold water, to stop further cooking, and continue till cool.

-> Rub the remainder of the 1 tbsp of oil into the noodles and leave in a colander to drain further. This is best done ahead of time.

-> Heat the 6 tbsp oil and stir-fry the onions and the garlic over high heat, till a light brown.

-> Add the chicken and salt and turn around a few times.

-> Add the soya sauce, celery, vinegar and chilli sauce and mix well.

-> Last of all, add the noodles, mix well and serve hot.