Spicy Chicken Fingers Recipe

Ingrediants for Spicy Chicken Fingers Recipe:

Chicken - 250 gms, julienned
Egg - 1/2, whisked
Oil - 1 tsp
Cornflour - 2 tsp
Ginger - 1 one inch piece, chopped
Oil - 1 tsp
Ajinomoto - 1 tsp
Oil for deep frying
Spring Onions - 2, chopped
Garlic - 3 cloves, chopped
Chinese Wine - 1 tsp
Five Spice Powder - 1/2 tsp
Green Chillies - 5, chopped
Salt to taste
Black Peppercorns - 1 tsp, crushed
Directions to make Spicy Chicken Fingers Recipe :

1.FIrst Marinate chicken with the salt, egg, cornflour, oil and ajinomoto. Keep aside.
2.Take a pan and heat the oil in that.
3. Deep fry marinated chicken pieces.
4. Remove and keep aside.
5. Add the garlic,ginger,spring onions and green chillies in the pan.
6. Saute for a more than 2 minutes.
7. Add fried chicken along with the five spice powder, black peppercorns and toss well.
8. Stir in the Chinese wine and remove from the heat. 

CHICKEN KOFTA IN WALNUT GRAVY

Ingrediants for CHICKEN KOFTA IN WALNUT GRAVY : 

4 cup chicken stock
2 green cardamoms
a pinch garam masala powder
1 tblsp garlic paste
1/2 walnuts
400 gms chicken (minced)
2 tblsp fresh cream
2 medium onions
sal t to taste
1 tblsp oil
2 tblsp tomato paste
1 tblsp ginger paste
4 green chillies
1 tsp red chilli powder
1/2 tsp cumin powder


Directions to make CHICKEN KOFTA IN WALNUT GRAVY : 


Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
Mix thoroughly.
Using a tablespoon, divide into equal portions.
Roll each portion into a ball.
Bring chicken stock to boil, crush the green cardamoms and mix in to the chicken stock.
Mix in chicken balls to the boiling stock, lower heat up and continue to stir fry until the chicken balls are cooked and stock has almost evaporated.
Keep aside.
Wash and cut green chillies.
Boil walnuts and then grind in to a paste.
Take off and boil onions, remove and grind to a paste.
Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut the green chillies stir fry for a 1 to 2 minutes.
Add in tomato paste then bring to a boil.
Mix in walnut paste and stir to mixed well.
Lower the heat, mix in fresh cream, stirring continuously.
Mix in the koftas and bring to a boil for a while, adjust salt.
Serve hot.

Coca Cola Chicken

Ingrediants for Coca Cola Chicken: 

1 whole chicken
2 tbsp garlic paste
4 tbsp ginger paste
4 tbsp cummin powder
2 tbsp coriander powder
5 tbsp soya sauce
2 tbsp thick soya sauce
2 tbsp onion paste
4 pcs cloves
2 pcs clove flowers
200 ml coca cola
3 cups water
6 tbsp corn oil
1 cinnamon stick
1 tbsp salt

Directions to make Coca Cola Chicken : 


First Clean the chicken and cut into the small bite sizes.
pour the oil in a wok then fry the cinnamon stick, cloves and cloves flower.
when it pops, put the ginger, garlic, onion paste, fry till aroma rises
Then put the cummin and coriander powder in a low fire ,fry well.
After 5 minutes put the chicken in the wok and mix well.
Pour 3 cups of water,1 tbsp salt and cover it.
Cook till chicken becomes tender.
Put thin and thick soya sauce cook for 5 minutes.
Lastly pour the coca cola into gravy and serve it with the plain rice.

Blackened Chicken

Ingrediants for Blackened Chicken: 


1/8 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
2 skinless, boneless chicken breast halves
1/8 teaspoon onion powder


Directions to make Blackened Chicken : 


Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over the high heat for 5 min untill it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with the cooking spray on both sides, then coat the chicken breasts evenly with spice mixture.
Place the chicken in hot pan, and cook for one minute. Turn, and cook 1 minute on other side. Place the breasts on prepared baking sheet.
Bake in preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

BHUNA KUKDA

Ingrediants for BHUNA KUKDA : 


Chicken :1 kilogram

Garlic :12 cloves

Cloves: 4-5

Whole dry red chillies 20

Green cardamoms 4

Cinnamon: 2 inch stick

Turmeric powder: 1 teaspoon

Salt to taste

Mustard oil: 2 tablespoons

Cumin seeds 1 teaspoon

Yogurt: 1/2 cup

Fresh coriander leaves, chopped 1/2 cup

Directions to make BHUNA KUKDA : 


Grind together garlic, red chillies, cloves, green cardamoms, cinnamon and the turmeric powder to a fine paste. Apply this paste and the salt to the chicken pieces and allow to marinate for two hours in the refrigerator. Heat oil in a pressure cooker, add cumin seeds, when they begin to change the colour add the marinated chicken pieces and sauté on over(high) heat. When all the moisture has evaporated, add yogurt with half a cup of water. Close the cooker and cook under pressure till the two whistles are given out. Open the lid when pressure has completely reduced. Adjust the salt and stir-fry till the masala coats the chicken. Serve hot, sprinkled with coriander leaves

Chicken Fry

Ingrediants for Chicken Fry:

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon ginger garlic paste
2 green chile peppers, chopped
3 teaspoons ground coriander seed
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon chili powder
1 pinch ground nutmeg
1 tablespoon fresh chopped cilantro, for garnish
salt to taste

Directions to make Chicken Fry :


Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger and garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper,chili powders and let cook for 5 to 6 min. Add the salt and the additional coriander powder to taste and cook until done, and serve.

INDIAN BUTTER CHICKEN

Ingrediants for INDIAN BUTTER CHICKEN: 

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1/4 tsp ground cloves
1/4 tsp crushed bay leaves
1/4 tsp ground cinnamon
4 green cardamom pods
1 tsp garam masala
1 1/2 tsp chili powder
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
4 tbsp cream
2 tbsp fresh coriander, chopped

Directions to make INDIAN BUTTER CHICKEN : 


Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and the salt in a mixing bowl and blend together thoroughly.
Put chicken into a large bowl and pour over the yogurt mixture.
Set aside. Melt the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in half of the coriander and mix well. Pour over cream and stir in well. Bring to the boil. Garnish indian butter chicken with the remaining chopped coriander to serve the hot chicken curry.

Chettinad Chicken

For the chicken:

First clean the chicken and keep aside.

1. In a big bowl, combine the curds, ginger paste, garlic paste, pepper and salt and mix well.
2. Add the chicken to this mixture and marinate for at least 1 hour.

For masala:

1. In a microwave safe bowl, combine the oil and onions and microwave on high for 13 ½ minutes stirring after every 5 minutes, till the onions are browned.
2. Add the tomatoes, ginger paste and garlic paste and garam masala and microwave for 7 minutes, stirring after every 2 minutes.

For the tempering:

1. In a microwave safe dish add the coconut oil and mustard seeds and microwave on high for 2 minutes.
2. Add the curry leaves and microwave for ½ more.

How to proceed:

1. In the another large microwave safe bowl, combining the marinated chicken, masala and the tempering and cook covered on high for 12 minutes, stirring after every 4 minutes. Serve hot, garnished with the coriander.

Chicken Lollipops

1. For chicken lollipops: Clean and wash the chicken lollipops and keep aside.
2. In a bowl, mix together the garlic paste, chilli powder, vinegar, flour, tomato ketchup, water and salt.
3. Coat each chicken lollipop with the mixture and keep aside for at least an hour.
4. Grease a microwave safe plate with oil and preheat using the microwave + grill option for 2 minutes at 70% power.
5. Place the chicken lollipops on preheated plate and microwave at 70% power for 12 minutes, turn over once after 6 minutes. Serve hot, with the spring onion greens.

Hyderabadi Murg Korma

1.Add the oil and the ground masala paste in a bowl and microwave on high for 6 minutes, stirring after every 2 minutes, till the masala brown lightly.

2. add the tomatoes, garlic and ginger and microwave on high for 5 minutes, stirring once after 3 minutes.

3.add the chicken pieces, the fried onion paste,1 cup of water and salt and microwave covered on high for 10 minutes, stirring once after 5 minutes.

4. add the cream and the saffron and microwave on high for another 2 minutes. Serve hot with parathas or rice.

Methi Murg

For chicken: 

1. Clean and cut the chicken and keep aside.

2. In a big bowl, add curd, ginger paste, garlic paste and salt and marinate the chicken in this mixture for at least 1 hour

For the masala:

1. In microwave safe bowl, combine the oil and onions and microwave on high for 13 ½ minutes, stirring after every 5 min, till golden brown.

2. Add the tomatoes, green chilies, coriander powder, turmeric powder, chili powder, garam masala and microwave on high for another 10 minutes till the oil separates from the masala, stirring once after 5 minutes.

How to proceed:

1. In microwave safe bowl flux(mix) together the cooked masala and the marinated chicken and microwave on high for 12 minutes, stirring one or twice in between.

2. Add the kasuri methi, reduce power to 70% and microwave for 2 more minutes. Serve hot, garnished with the coriander

Bombay Chicken and Rice

For Bombay chicken and rice: heat the oven to 375 degrees F(faran heats).
take a inch baking pan, in that mix fruit, rice, sugar , onion,and salt and  Pour that mixture in water. Arranged  the chicken parts over rice mixture. Take a small bowl, in that mix curry powder, butter and paprika. Rub  the butter mixture over chicken pieces smoothly. Cover the pan tightly and carefully with aluminum foil.
Put the chicken pieces in preheated oven up to 1 hour, untill chicken juices run clear and rice is tender and serve hot serve with raitha as you like the yummy yummy Bombay chicken rice is ready….this recipe is famous in all over India mainly in Mumbai