Sometime we want to taste some spicy dishes..Here you enjoy Spicy Chicken Dry Recipe..Its very easy to make.....
Ingredients :
Chicken - 1/2 kg or 1.1 lb
Soya Sauce - 1/2 tsp
Tomato Ketchup - 1 tsp
Chilli Powder - 1 tsp
Tumeric Powder - 1/4 tsp
Ginger Garlic paste - 1 tsp
Cinnamon + Cloves (Lavang/Laung) Powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Food color - 2 pinch
Oil - 2 tsp
Coriander or Cilantro Chopped - 2 tbsp
Salt to taste
Cooking Method for the Chicken Dry Recipe:
Put a non-stick pan or khadhai on medium heat. Add chicken and stir for 2 minutes.
Reduce the heat a little and add soya sauce, tomato sauce, chilli powder, turmeric, ginger garlic paste and mix well.
After a couple of minutes add salt, cinnamon and cloves powder and
food color. Mix well, close the lid and leave it to cook for 15 minutes
on low heat.
Add coriander leaves and oil. Mix well and wait for 2 minutes.
At this stage there will be some liquid from the chicken in the pan.
You need to now allow the chicken to cook in its own liquid until all
the liquid evaporates.
Add pepper powder, mix well. Wait for another minute and the dish is done
Chicken Barbecue Recipe For you.Lets try it at your home.
Ingredients
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions
Place chicken in a slow cooker. In a bowl, mix the
barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire
sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Another Chicken Recipe. Popcorn chicken makes a great appetizer. If you are not familiar with
popcorn chicken, it is basically like chicken nuggets, only smaller.Enjoy the Recipe...
Ingredients:
1. 4 boneless skinless chicken breasts (cut into small chunks)
2. 2 cups all purpose flour
3. 2 ½ teaspoons salt
4. ¾ teaspoon pepper
5. 1/8 teaspoon paprika
6. 1/8 teaspoon garlic powder
7. 1/8 teaspoon baking powder
8. 1 egg (beaten)
9. 1 cup milk
10. 2 cups panko bread crumbs
11. oil (for deep frying)
Cooking Instructions:
Step 1: In a shallow bowl beat together 1 egg and 1 cup
of milk. In another shallow bowl (or pie plate) combine flour, salt,
pepper, paprika, garlic powder, and baking powder. Mix well. In another
shallow plate add panko bread crumbs.
Step 2: Roll each piece of chicken first in the flour
mixture, then dip in the egg mixture and then roll in panko bread
crumbs. Once the chicken pieces are coated once repeat the process by
rolling the chicken bits in the flour mixture, dipping in the egg
mixture and rolling in the panko bread crumbs.
Step 3: Heat oil in a deep fryer for 375 degrees. Deep
fry chicken in batches until golden brown and fully cooked (the internal
temperature has reached 165 degrees). Drain on paper towels.
(Makes 4 Servings)
Tandoori Chicken is world wide famous chicken recipe. Its Indian Preparation.Very tasty to eat and easy to cook also..you can try it at your home.
Ingredients :
1 cup thick, plain yoghurt
1 garlic clove, crushed
2cm piece ginger, peeled, grated
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
6 chicken thigh fillets, trimmed
cooked rice and lemon wedges, to serve
Method
Combine yoghurt, garlic, ginger, lemon juice, oil,
spices and 1/2 teaspoon salt in a large ceramic bowl. Cut 2 slits in top
of each chicken thigh, making sure not to cut all the way through. Add
chicken to yoghurt mixture and turn to coat well. Cover and refrigerate
for at least 3 hours.
Preheat oven to 220°C. Grease and line a large baking
dish. Place chicken in dish and roast for 30 minutes or until cooked
through. Serve with rice and lemon.
2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko to pan;
cook 3 minutes or until golden, stirring frequently. Combine panko,
nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove
chicken from buttermilk mixture; discard buttermilk mixture. Dredge
chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat rack with
cooking spray. Arrange chicken on rack; coat chicken with cooking spray.
Bake at 425° for 13 minutes or until chicken is done. Garnish with
rosemary leaves, if desired.
Here you Enjoy Thai Style Garlic Chicken Recipe..Don't forget to make it at your home.. Its Really delicious...
Ingredients :
1kg chicken thigh fillets, trimmed, cut into 2cm pieces
4 garlic cloves, crushed
1/4 cup brown sugar
1 large lemon, juiced
1 tablespoon cracked black pepper
1 cup coriander leaves, roughly chopped
1 cucumber, halved, deseeded, cut into long, thin strips
2 cups steamed rice and extra coriander leaves, to serve
Method
Place chicken, garlic, sugar, 1/4 cup lemon juice and
pepper in a ceramic bowl. Season with salt. Toss to combine. Cover and
refrigerate for 1 hour, if time permits. Stir in chopped coriander.
Heat a non-stick frying pan over medium-high heat. Cook
chicken, in batches, turning occasionally, for 5 minutes or until cooked
through.
Spoon rice into bowls. Top with chicken and pan juices, cucumber and coriander. Serve
Another Chicken Preparation For You. Butter Chicken is a traditional Indian Recipe.Its tasty to eat.Here The recipe for you with Video...
Ingredients:
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
How to make butter chicken :
Place the yogurt, ground almonds, all the dry spices, ginger,
garlic, tomatoes and salt in a mixing bowl and blend together
thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt
mixture.
Set aside. Melt together the butter and oil in a medium karahi,
wok or frying pan. Add the onions and fry for about 3 minutes. Add
the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the
cream and stir in well. Bring to the boil. Garnish the indian butter
chicken with the remaining chopped coriander to serve the chicken
curry.
