Posts Tagged ‘chicken pot pie’

Chicken Pakora

Chicken Pakora

=> 350 grams boneless chicken ,cut into strips
=> 3/2 tspn ginger-garlic paste
=> salte to taste
=> 1 tspn fennel seeds
=> 2 green chillies,finely chopped
=> 8-10 curry leaves
=> 4 tbspn rice flour
=> 4 tbspn refined floue
=> oil for deep frying

Chicken Pakora1
=>In a bowl,combine chicken strips,ginger-garlic paste,salt fennel seeds,green chillies and torn curry leaves.mix well
=>Add rice flour and refined flour.mix well and sprinkle little water.mix again.
=> Heat suffient oil in a kadai.Drop prtions of the chicken mixture into the hot oil and deep fry on medium heat till golden brown and crisp.Drain on absorbent paper.serve hot.

Chicken Pot Pie

chicken pot pie

=> 1 pound skinless, boneless chicken breast halves – cubed
=> 1 cup sliced carrots
=> 1 cup frozen green peas
=> 1/2 cup sliced celery
=> 1/3 cup butter
=> 1/3 cup chopped onion
=> 1/3 cup all-purpose flour
=> 1/2 teaspoon salt
=> 1/4 teaspoon black pepper
=> 1/4 teaspoon celery seed
=> 1 3/4 cups chicken broth
=> 2/3 cup milk
=> 2 (9 inch) unbaked pie crusts

chicken pot pie

=> Preheat oven to 425 degrees F .
=>First take a cooking pan, carrots, peas and celery . add water to cover and boil for 15 minutes then remove from drain, heat and put aside.
=> In the saucepan over medium heat cook onions in butter until soft and translucence. shake in flour, salt, pepper, and celery seed. Slowly shake in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
=> Put the chicken mixture in base pie crust. Pour hot liquid mixture over. Cover with cap crust, seal edges and cut away excess dough. Make several little slits in the cap to allow vapor to escape.
=> Bake will take to the preheated oven for 30 to 35 minutes or up-to pastry is brown golden and Impletion is bubbly. Cool for 10 minutes before serving.

Chicken Sajji

Chicken Sajji

Ingredients :

-> 1 whole chicken with skin

-> 20 gm garlic

-> 15 gm ginger garlic paste

-> 1 tsp cumin powder

-> 1 tsp coriander powder

-> 1 tsp garam masala


-> In a container take red bean stew powder, salt, lemon juice, ginger & garlic glue, cumin powder, coriander powder, garam masala beat, and somewhat yellow shading.

-> Marinate the chicken with garlic and salt, keep this for 60 minutes and afterward wash this off.

-> Dry the chicken. At that point grill it on charcoal flame or tandoor. Topping properly.

Chicken Manchurian

Chicken Manchurian

Made from authentic Chinese flavors, this dish is a must try! Fried chicken balls cooked in a spicy sauce batter. Served with steamed rice or hakka noodles.

Ingredients :

-> 250 gm chicken mince
-> 2 eggs, slightly beaten
-> 3/4 cup refined flour
-> 1/2 tsp garlic paste
-> 1/2 tsp ginger paste
-> Oil for deep frying
-> 2 Tbsp oil
-> 1 tsp finely chopped garlic
-> 1/2 cup finely chopped onions
-> 1 large capsicum-chopped fine
Chicken Manchurian
For sauce, mix together:
-> 3 Tbsp corn flour-blended
-> 1/2 cup water
-> 2 Tbsp vinegar
-> 2 tsp salt
-> 2 tsp soya sauce
-> 1/2 cup tomato puree
-> 2 Tbsp chopped celery or 1/4 tsp celery salt
-> 2 cups water

Method :

-> Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thick batter. Leave this for 5-10 minutes.

-> Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.

-> Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times.

-> Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

-> Add the fried balls, turn around a few times and serve.