CHICKEN SATAY
Chicken satay is a popular Malaysian dish of skewered chicken served with peanut sauce.
8-12 skinless chicken thighs or 2 chicken breasts , cut into cubes.
1 package wooden skewers.
SATAY MARINADE:
Add in chickeen cubes ,1tsb ginger& galrlic paste ,1/2tsp turmeric powder ,1/2 tsb salt +1/2 tbs black paper , 3-4 tbs peanut butter,2tbs olive/any oli , 2-3 tbs Tabasco hot sauce +1/4 tsb meat tenderizer powder mix well and leave for half an hour.
Cooking the Chicken
Before cooking, you will need to soak the skewers in water for at least 20 minutes so that they do not burn. Thread each chicken piece onto the top half of a skewer, leaving the bottom half free as a handle. You can cook the chicken skewers on the grill or under the broiler. You will want to cook them for about ten minutes or so, flipping them halfway through.
Serve the chicken satay with your favorite dipping sauce. Enjoy.
8-12 skinless chicken thighs or 2 chicken breasts , cut into cubes.
1 package wooden skewers.
SATAY MARINADE:
Add in chickeen cubes ,1tsb ginger& galrlic paste ,1/2tsp turmeric powder ,1/2 tsb salt +1/2 tbs black paper , 3-4 tbs peanut butter,2tbs olive/any oli , 2-3 tbs Tabasco hot sauce +1/4 tsb meat tenderizer powder mix well and leave for half an hour.
Cooking the Chicken
Before cooking, you will need to soak the skewers in water for at least 20 minutes so that they do not burn. Thread each chicken piece onto the top half of a skewer, leaving the bottom half free as a handle. You can cook the chicken skewers on the grill or under the broiler. You will want to cook them for about ten minutes or so, flipping them halfway through.
Serve the chicken satay with your favorite dipping sauce. Enjoy.
CHICKEN SATAY
1. Soak Bamboo skewers in cold water for 20mins
1. Soak Bamboo skewers in cold water for 20mins
2. Cut chicken breast in strips
3.Wrap strips in Cling fling, and beat with a rolling pin (to thin it out)
4. Marinate in oil, garlic & ginger paste, soya sauce for 15mins
5. Put onto sticks
6. Heat griddle pan till its nearly smoking
7. Put sticks on cook for 2/3min each side. Do not add any oil, if need be add a few drops of the marinade
8. Traditionally served with peanut sauce
3.Wrap strips in Cling fling, and beat with a rolling pin (to thin it out)
4. Marinate in oil, garlic & ginger paste, soya sauce for 15mins
5. Put onto sticks
6. Heat griddle pan till its nearly smoking
7. Put sticks on cook for 2/3min each side. Do not add any oil, if need be add a few drops of the marinade
8. Traditionally served with peanut sauce
KFC's spicy Arabian rice with chicken hot shots and sweet chili sauce .
~Method:::
STEP 1. (For Flour coating)
Take a shallow bowl,add 1 cup plain flour +half cup corn flour + 1/2tsp salt or according to your taste + 1/2tsb black pepper + 1/2 tsb white pepper + 1/2tsb peprika powder + 1/2 tsp chicken powder mix well.
Step 2. Take another bowl add 2 eggs and 2 tbs milk and give it a quick whisk.
Step 3. The secret of the recipe is using Panko soft finished flakes of bread crumbs (product of THAILAND) for coating .It is easily avalible in big supper stores ,but if u dont get it than u can use bread crumbes .
Step 4. CHICKEN MARINATION
Take a bowl,add chicken cubes , 1/2 tsp salt+ 1/2 tsp black pepper and 1/2 tbs white pepper +2tsp onion powder + 1/4 tbs garlic powder + 1/4 tbs dry Parsley + 1/2 tsb chicken powder + 1/2 tbs paprika + 1/4 tsb meat tenderizor .............mix well and keep aside for 30 mins.
( If u dont get onion powder and dry parsley dont bother about it. u can skip it. )
( if u want your chick hot shots more spicy u can add 1-2 tbs hot chili sauce according to your taste)
Step 5. coating and frying
Take a chicken cube, coat it in season flour, dip it into the milk egg mixture and then roll it in the bread crumbs. Now dip it back into the egg mixture and again roll it in the bread crumbs. Do these steps with all chicken cubes. Heat oil and fry these coated chicken pieces till golden brown. Serve with sauce
(If you are using panko crumbs there is no need to repeat the coating process again but if u want it to be more crunchy, u can do it...)
Tips.
1. fry it in a heavy pan .you can use pressuer cooker but dont pressure it. Just put the lid on for steam, without putting the weight on the nozzle. It can be dangerous.
2. When the ghee/oil is properly heated, add the chicken pieces, cover it with the lid without weight and leave it for 2 mins on slow flame.
3. Use thigh and leg pices of chicken because it remains juciy and soft after frying but breast becomes dry .
4.I prefer ghee for frying because it gives real Kfc's taste. But dont worry you can cook it in oil as well.
Arabian Rice:
1. Soak 2 cup of rice in a bowl for 15 mins.
2. Boil the rice with 1 piece of star anise + 3 cloves + 4-5 black pepper(whole).
3. After boiling, divide the rice into 2 portions. Add yellow food color in one portion.
4. Take 2 tbs of olive oil/any oil, add 1 tbs chopped onions + 1/2 cup of boiled shredded chicken(optional) + 4-5 tbs chopped capsicum. Saute it. Add 1/2 cup of chicken stock.
5 Add boiled rice + salt (according to taste) + 1/2 tbs black pepper + 1/2 tbs chicken powder. Mix it well.
Assembling:
1. First put the rice onto a tray, then add the chicken hotshots and sprinkle the sweet chili sauce
STEP 1. (For Flour coating)
Take a shallow bowl,add 1 cup plain flour +half cup corn flour + 1/2tsp salt or according to your taste + 1/2tsb black pepper + 1/2 tsb white pepper + 1/2tsb peprika powder + 1/2 tsp chicken powder mix well.
Step 2. Take another bowl add 2 eggs and 2 tbs milk and give it a quick whisk.
Step 3. The secret of the recipe is using Panko soft finished flakes of bread crumbs (product of THAILAND) for coating .It is easily avalible in big supper stores ,but if u dont get it than u can use bread crumbes .
Step 4. CHICKEN MARINATION
Take a bowl,add chicken cubes , 1/2 tsp salt+ 1/2 tsp black pepper and 1/2 tbs white pepper +2tsp onion powder + 1/4 tbs garlic powder + 1/4 tbs dry Parsley + 1/2 tsb chicken powder + 1/2 tbs paprika + 1/4 tsb meat tenderizor .............mix well and keep aside for 30 mins.
( If u dont get onion powder and dry parsley dont bother about it. u can skip it. )
( if u want your chick hot shots more spicy u can add 1-2 tbs hot chili sauce according to your taste)
Step 5. coating and frying
Take a chicken cube, coat it in season flour, dip it into the milk egg mixture and then roll it in the bread crumbs. Now dip it back into the egg mixture and again roll it in the bread crumbs. Do these steps with all chicken cubes. Heat oil and fry these coated chicken pieces till golden brown. Serve with sauce
(If you are using panko crumbs there is no need to repeat the coating process again but if u want it to be more crunchy, u can do it...)
Tips.
1. fry it in a heavy pan .you can use pressuer cooker but dont pressure it. Just put the lid on for steam, without putting the weight on the nozzle. It can be dangerous.
2. When the ghee/oil is properly heated, add the chicken pieces, cover it with the lid without weight and leave it for 2 mins on slow flame.
3. Use thigh and leg pices of chicken because it remains juciy and soft after frying but breast becomes dry .
4.I prefer ghee for frying because it gives real Kfc's taste. But dont worry you can cook it in oil as well.
Arabian Rice:
1. Soak 2 cup of rice in a bowl for 15 mins.
2. Boil the rice with 1 piece of star anise + 3 cloves + 4-5 black pepper(whole).
3. After boiling, divide the rice into 2 portions. Add yellow food color in one portion.
4. Take 2 tbs of olive oil/any oil, add 1 tbs chopped onions + 1/2 cup of boiled shredded chicken(optional) + 4-5 tbs chopped capsicum. Saute it. Add 1/2 cup of chicken stock.
5 Add boiled rice + salt (according to taste) + 1/2 tbs black pepper + 1/2 tbs chicken powder. Mix it well.
Assembling:
1. First put the rice onto a tray, then add the chicken hotshots and sprinkle the sweet chili sauce
KFC
Ingredients:
Salt 2 tbsp(for marination)
Flour 2 cup
Pepper 1 tbsp
Paprika 2 tbsp
Garlic salt 1 tsp ( i uses normal garlic powder instead of this)
Mustard 1 tbsp,Ground
French thyme 1 tbsp,Ground
Sweet basil leaves/Tulsi 1 tbsp
Oregano 1 tsp,Ground
Jamaica ginger 1 tbsp,Ground ( i uses normal ginger powder)
Rosemary 1 tbsp
Chicken bouillon 1 tbsp
MSG (Ajinomotto) 1 tsp
Soyabean Oil for deep frying ( Plesed don't substitute this oil)
Method:
Cut the chicken into big pieces as you see in KFC. You can retain the skin if required.
Marinate chicken in salted(2 tbsp) warm water for a minimum of 2 hrs.
Now dry the chicken pieces nicely using a strainer & then using paper towel.
Beat egg in milk and keep aside.
Mix all the other ingredients in a food processor along with salt.
Now dip the chicken pieces in the flour mixture then in the milk & then again coat with the flour mixture nicely that all sides are coated evenly.
Now fry in a deep fryer or in a deep bottomed vessel one at a time. Turn the chicken occasionally. If you fry it all together, the outer coating will stick to each other which may disturb its coating. And if you use a flat dish for frying , it won't be that crispier .
There is another addition to this....you can either bake this after frying to make it extra crispy or you can have it after frying alone. It's up to you. If you are baking, fry for 4 minutes only in medium-high heat; or else , fry in low heat so that the chicken is cooked properly.
If baking, bake in 350 F oven for 45 minutes covered in foil.
Salt 2 tbsp(for marination)
Flour 2 cup
Pepper 1 tbsp
Paprika 2 tbsp
Garlic salt 1 tsp ( i uses normal garlic powder instead of this)
Mustard 1 tbsp,Ground
French thyme 1 tbsp,Ground
Sweet basil leaves/Tulsi 1 tbsp
Oregano 1 tsp,Ground
Jamaica ginger 1 tbsp,Ground ( i uses normal ginger powder)
Rosemary 1 tbsp
Chicken bouillon 1 tbsp
MSG (Ajinomotto) 1 tsp
Soyabean Oil for deep frying ( Plesed don't substitute this oil)
Method:
Cut the chicken into big pieces as you see in KFC. You can retain the skin if required.
Marinate chicken in salted(2 tbsp) warm water for a minimum of 2 hrs.
Now dry the chicken pieces nicely using a strainer & then using paper towel.
Beat egg in milk and keep aside.
Mix all the other ingredients in a food processor along with salt.
Now dip the chicken pieces in the flour mixture then in the milk & then again coat with the flour mixture nicely that all sides are coated evenly.
Now fry in a deep fryer or in a deep bottomed vessel one at a time. Turn the chicken occasionally. If you fry it all together, the outer coating will stick to each other which may disturb its coating. And if you use a flat dish for frying , it won't be that crispier .
There is another addition to this....you can either bake this after frying to make it extra crispy or you can have it after frying alone. It's up to you. If you are baking, fry for 4 minutes only in medium-high heat; or else , fry in low heat so that the chicken is cooked properly.
If baking, bake in 350 F oven for 45 minutes covered in foil.
Popcorn Chicken..
chicken breast 600 g (cut into small cubes)
1/2 cup semolina
1/2 cup besan
1/2 cup chicken powder
salt
1 tsp jeera powder
250 ml double cream
chicken powder for coating(do not add to mixture)
mix all the ingredients together leave to marinade in the fridge for 2 hrs or overnight coat the chicken in the chicken powder and deep fry in mid heat..
1/2 cup semolina
1/2 cup besan
1/2 cup chicken powder
salt
1 tsp jeera powder
250 ml double cream
chicken powder for coating(do not add to mixture)
mix all the ingredients together leave to marinade in the fridge for 2 hrs or overnight coat the chicken in the chicken powder and deep fry in mid heat..
(GFC)Golden Fried Chicken....hehehee
Ingredients...
Chicken- 1 kg cut into medium pieces
Ginger powder- 4 tbsp
Garlic powder- 4 tbsp
Pepper powder- 1 tsp
Salt to taste
Turmeric powder- 1/2 tsp
Panko Bread crumbs or normal bread crumbs- as reqd
Egg- 1 beaten
Method..
Mix ginger, garlic, pepper and turmeric powders and also salt to the chicken and keep aside for atleast 2-3 hrs.. Now, steam the chicken on a low flame without adding a drop of water till cooked.. Now, dip each piece of chicken in egg and then breadcrumbs and deepfry in hot hot oil till golden and crisp...
Tips:
Be careful of the garlic powder u use, don't confuse it with garlic salt... If using garlic salt, be careful of the salt u use and reduce the amount of the powder too..
U may use ginger-garlic paste too instead of the powders
Steaming of the chicken is done cozz the breadcrumbs tend to brown fast when in hot oil and then the inside of the chicken doesn't get cooked..If its kept on a low flame, then tend to absorb oil..
Ingredients...
Chicken- 1 kg cut into medium pieces
Ginger powder- 4 tbsp
Garlic powder- 4 tbsp
Pepper powder- 1 tsp
Salt to taste
Turmeric powder- 1/2 tsp
Panko Bread crumbs or normal bread crumbs- as reqd
Egg- 1 beaten
Method..
Mix ginger, garlic, pepper and turmeric powders and also salt to the chicken and keep aside for atleast 2-3 hrs.. Now, steam the chicken on a low flame without adding a drop of water till cooked.. Now, dip each piece of chicken in egg and then breadcrumbs and deepfry in hot hot oil till golden and crisp...
Tips:
Be careful of the garlic powder u use, don't confuse it with garlic salt... If using garlic salt, be careful of the salt u use and reduce the amount of the powder too..
U may use ginger-garlic paste too instead of the powders
Steaming of the chicken is done cozz the breadcrumbs tend to brown fast when in hot oil and then the inside of the chicken doesn't get cooked..If its kept on a low flame, then tend to absorb oil..
Crispy Fried Chicken
--------------------------
Chicken with skin cut in 8 pieces
marinate
Water 4 glasses
Salt 4 Tbsp
Garlic paste 2 tbsp
ginger paste 2 tbsp
white pepper 1 tsp
coating
flour 2 cups
corn flour 1/2 cup
salt 1tsp
white pepper 1 tsp
Method
in a pan put all the marinate ingredients and mix well
put chicken into it
and let it marinate in firdge over night or atleast 6 hours
after marination , drain the chicken over a wire rack and let it dry a bit
mix all the coating ingredients in a bowl
coat the chicken with flour mixture and again put on rack to fry out a bit so flour stick to chicken completely
in a deep pan heat a lot of oil on medium heat
put chicken pieces into it (chicken should fully dip into oil)
fry on medium heat and cover the lid of pan
do not turn chicken again n again
when browned on one side then turn over
keep it light golden brown
take out drain on kitchen towl and serve hot with fries
--------------------------
Chicken with skin cut in 8 pieces
marinate
Water 4 glasses
Salt 4 Tbsp
Garlic paste 2 tbsp
ginger paste 2 tbsp
white pepper 1 tsp
coating
flour 2 cups
corn flour 1/2 cup
salt 1tsp
white pepper 1 tsp
Method
in a pan put all the marinate ingredients and mix well
put chicken into it
and let it marinate in firdge over night or atleast 6 hours
after marination , drain the chicken over a wire rack and let it dry a bit
mix all the coating ingredients in a bowl
coat the chicken with flour mixture and again put on rack to fry out a bit so flour stick to chicken completely
in a deep pan heat a lot of oil on medium heat
put chicken pieces into it (chicken should fully dip into oil)
fry on medium heat and cover the lid of pan
do not turn chicken again n again
when browned on one side then turn over
keep it light golden brown
take out drain on kitchen towl and serve hot with fries
Chicken Broast. Crispy French Fries. Cole slaw.
( I burnt my hand badly in the process ='(, But yummy )
For broast:
Marination:
Chicken 1 (cut in pieces)
Red chilli flakes and powder (1/2 tsp each)
...Salt (1 tsp)
Black pepper (1/2 tsp)
Soya sauce (1 tsp)
Vinegar (1 tsp)
Garlic paste (1/2 tsp)
Lemon juice (1/2 lemon)
Coating:
Flour (as required)
Bread crumbs (home made, toast the bread and chop it)
Corn flakes (1 fist , crush them in hand, roughly)
Eggs (as required)
Milk (3 tbsp)
Mix the crumbs and cornflakes together.
Mix the eggs and milk.
Season the flour with a pinch of salt & pepper.
Procedure:
In the cleaned chicken add all the marination, mix it really well and leave it for an hour. Then steam this chicken, on low flame till its cooked. Once its cooked, put it on high flame and dry up most of the water.
Then set it aside. In separate plates and bowls take out all the coating material.
First coat it completely in the flour, then in the egg and milk and then finally in the breadcrumbs and cornflakes mixture.
Fry this chicken on hot oil till it gets a beautiful golden color.
Serve hot!
French fries:
Potatoes (3-4 pieces)
Red chilli powder and flakes (as spicy as yu want)
Gram flour (3tbsp)
Salt (1 tsp)
Black pepper ( 1 tsp)
Mix all these mentioned masaalas in the potatoes and then mix them well.
On high flame fry the potatoes. Make sure that the pan is covered so that potatoes can cook. Dish them out, Serve the hot crispy fries.
Cole slaw:
Cabbage (Chopped finely,as required)
Carrot (Chopped finely, as required)
Cream (as required)
Mayonaise (as required)
Sugar (as required)
a pinch of salt and pepper.
Mix all the ingredients together and mix well.
serve with the broast and the fries.
( I burnt my hand badly in the process ='(, But yummy )
For broast:
Marination:
Chicken 1 (cut in pieces)
Red chilli flakes and powder (1/2 tsp each)
...Salt (1 tsp)
Black pepper (1/2 tsp)
Soya sauce (1 tsp)
Vinegar (1 tsp)
Garlic paste (1/2 tsp)
Lemon juice (1/2 lemon)
Coating:
Flour (as required)
Bread crumbs (home made, toast the bread and chop it)
Corn flakes (1 fist , crush them in hand, roughly)
Eggs (as required)
Milk (3 tbsp)
Mix the crumbs and cornflakes together.
Mix the eggs and milk.
Season the flour with a pinch of salt & pepper.
Procedure:
In the cleaned chicken add all the marination, mix it really well and leave it for an hour. Then steam this chicken, on low flame till its cooked. Once its cooked, put it on high flame and dry up most of the water.
Then set it aside. In separate plates and bowls take out all the coating material.
First coat it completely in the flour, then in the egg and milk and then finally in the breadcrumbs and cornflakes mixture.
Fry this chicken on hot oil till it gets a beautiful golden color.
Serve hot!
French fries:
Potatoes (3-4 pieces)
Red chilli powder and flakes (as spicy as yu want)
Gram flour (3tbsp)
Salt (1 tsp)
Black pepper ( 1 tsp)
Mix all these mentioned masaalas in the potatoes and then mix them well.
On high flame fry the potatoes. Make sure that the pan is covered so that potatoes can cook. Dish them out, Serve the hot crispy fries.
Cole slaw:
Cabbage (Chopped finely,as required)
Carrot (Chopped finely, as required)
Cream (as required)
Mayonaise (as required)
Sugar (as required)
a pinch of salt and pepper.
Mix all the ingredients together and mix well.
serve with the broast and the fries.
Chicken Broast.
Recipe originally by : Shireen Anwar
Ingredients:
Chicken 1 (with skin, cut into 8-10 pieces)
Lemon juice 2 tbsp
Salt 2 tsp
Egg 1
Milk 2 tbsp
Paprika 1 tsp and/or chilli powder half tsp
Chinese salt 1 tsp or chicken stock powder or chicken stock cube
Mustard powder ½ tsp
Plain flour 1cup
Method:
1. Marinate chicken with salt and lemon juice.
2. Mix together milk and eggs and dip chicken in this mixture.
3. In another bowl mix flour, salt, paprika, Chinese salt and mustard powder. Then coat chicken in flour mixture (If you want a crispier coating, coat in the flour a second time) and deep fry for 20 minutes on low to medium flame. (Tips: Make sure the oil is very hot when you put the chicken in, then lower it for the rest of the cooking. Don't meddle with the pieces whilst they are frying...and don't overlap pieces, make sure there is ample room in the pan. Make sure the oil covers the pieces of chicken)
4. Serve with fries!
Ingredients:
Chicken 1 (with skin, cut into 8-10 pieces)
Lemon juice 2 tbsp
Salt 2 tsp
Egg 1
Milk 2 tbsp
Paprika 1 tsp and/or chilli powder half tsp
Chinese salt 1 tsp or chicken stock powder or chicken stock cube
Mustard powder ½ tsp
Plain flour 1cup
Method:
1. Marinate chicken with salt and lemon juice.
2. Mix together milk and eggs and dip chicken in this mixture.
3. In another bowl mix flour, salt, paprika, Chinese salt and mustard powder. Then coat chicken in flour mixture (If you want a crispier coating, coat in the flour a second time) and deep fry for 20 minutes on low to medium flame. (Tips: Make sure the oil is very hot when you put the chicken in, then lower it for the rest of the cooking. Don't meddle with the pieces whilst they are frying...and don't overlap pieces, make sure there is ample room in the pan. Make sure the oil covers the pieces of chicken)
4. Serve with fries!
Chicken Lollipops __ Made out of chicken Wings
Yummmmmy chicken lollipops :)
Fried chicken lollypops
Ingredients
Chicken wings ½ kg make like lollypops
Onion chopped 3 tbsp
Green chilies chopped 1 tbsp
Ginger garlic paste 1 tsp
Salt ½ tsp
black pepper ½ tsp
Coriander leaves chopped 1 tbsp
Corn flour 2 tbsp
Flour 2 tbsp
Egg 1 beaten
Baking powder 1 tsp
Method
Make lollypops with chicken wings and mix with 3 tbsp chopped onion, 1 tbsp green chilies, 1 tsp ginger garlic paste, ½ tsp salt, ½ tsp pepper, 1 tbsp chopped coriander leaves, 2 tbsp corn flour, 2 tbsp flour, 1 tsp baking powder and 1 beaten egg, mix all well keep them for 2 hours or over night and deep fry till 10 minutes light golden, remove and at this stage if u want u can freeze them if not then re-fry once again for 5 minutes in hot oil till crisp, serve immediately
Fried chicken lollypops
Ingredients
Chicken wings ½ kg make like lollypops
Onion chopped 3 tbsp
Green chilies chopped 1 tbsp
Ginger garlic paste 1 tsp
Salt ½ tsp
black pepper ½ tsp
Coriander leaves chopped 1 tbsp
Corn flour 2 tbsp
Flour 2 tbsp
Egg 1 beaten
Baking powder 1 tsp
Method
Make lollypops with chicken wings and mix with 3 tbsp chopped onion, 1 tbsp green chilies, 1 tsp ginger garlic paste, ½ tsp salt, ½ tsp pepper, 1 tbsp chopped coriander leaves, 2 tbsp corn flour, 2 tbsp flour, 1 tsp baking powder and 1 beaten egg, mix all well keep them for 2 hours or over night and deep fry till 10 minutes light golden, remove and at this stage if u want u can freeze them if not then re-fry once again for 5 minutes in hot oil till crisp, serve immediately
Chargha
Chicken 1 1/2 kg (cut in 4 pcs)
yogurt 1 cup
ginger/garlic 2 tbsp
all spice 1tbsp
salt to taste
...chilli powder 2-3 tsp
vinegar 1/2 cup
lemon juice 2-3 tbsp
chat masala 2-3 tbsp
Marinate the chicken in all ing except chicken, cover n leave over night in fridge, steam the chicken, just before serving deep fry it, take it out n sprinkle chat masala n lemon juice. serve hot. Enjoy :)
yogurt 1 cup
ginger/garlic 2 tbsp
all spice 1tbsp
salt to taste
...chilli powder 2-3 tsp
vinegar 1/2 cup
lemon juice 2-3 tbsp
chat masala 2-3 tbsp
Marinate the chicken in all ing except chicken, cover n leave over night in fridge, steam the chicken, just before serving deep fry it, take it out n sprinkle chat masala n lemon juice. serve hot. Enjoy :)
Chicken Basket
besSst fried chicken :)
1 kg chicken (medium size pieces or legs)
3 tbs corn flour
3 tbs all purpose flour
2 eggs
3 tbs white vinegar... See More
3 tbs soya sauce
1 1/2 ts salt (or to taste)
3 ts black pepper
1 1/2 ts ajinomoto
1 ts garam masala
a hint of red chillie powder and corriander powder
[I use ingredients according to my taste in this dish but here giving the basic quantity for this dish]
-Mix all the things together like a paste texture and add chicken.
-Marinate chicken for atleast 2 hours in fridge.
1 kg chicken (medium size pieces or legs)
3 tbs corn flour
3 tbs all purpose flour
2 eggs
3 tbs white vinegar... See More
3 tbs soya sauce
1 1/2 ts salt (or to taste)
3 ts black pepper
1 1/2 ts ajinomoto
1 ts garam masala
a hint of red chillie powder and corriander powder
[I use ingredients according to my taste in this dish but here giving the basic quantity for this dish]
-Mix all the things together like a paste texture and add chicken.
-Marinate chicken for atleast 2 hours in fridge.
-Coating with crumbs and fry on medium heat.
sweet and spicy wings
cut wings in 2 pieces,,marinate them with soya sauce,black pepper,,salt
cut wings in 2 pieces,,marinate them with soya sauce,black pepper,,salt
in a bowl add flour,,cornflour,egg, littel bit salt, black papper,make mixture u can add water if needed.
dip the wings in this mixture and deep fry them,they bcom like kfc wings u can eat them know but wait plz
sauce
in a pan add 2 to 3 spoon oil pinch salt, pinch black papper, pinch red chli,pinch suger,mix them add kethchp 4 tabel spoon,,2 tabel spoon chili garlic sauce mix them add wings in it cook on low flame for 5 min mix them yummy sweet spicy wings ready
dip the wings in this mixture and deep fry them,they bcom like kfc wings u can eat them know but wait plz
sauce
in a pan add 2 to 3 spoon oil pinch salt, pinch black papper, pinch red chli,pinch suger,mix them add kethchp 4 tabel spoon,,2 tabel spoon chili garlic sauce mix them add wings in it cook on low flame for 5 min mix them yummy sweet spicy wings ready
Bihari Charga
Bihari Chargha
Ing:
1 whole Chicken
Chili powder ½ tsp
...Ginger garlic paste 1-1/2 tsp
Chicken tikka or bihari kabab masala 1tsp
Black pepper 1 tsp
Salt 1 tsp
Orange food color pinch
Vinegar 1/3 cup
Yogurt ¾ cup
Method:
1. Give cuts on chicken marinate with vinegar and ½ tsp salt for 1 hour.
2. Remove water from chicken and marinate with ginger garlic paste, chili powder, chicken tikka masala, salt, black pepper, yogurt and orange color for an hour.
3. Cook in a pan, on low heat till chicken is tender.
4. Deep fry chicken & Cook leftover chicken masala in same pan on high heat, pour all the gravy on chicken.
Serve Chicken with chaat masala & lemon juice
Ing:
1 whole Chicken
Chili powder ½ tsp
...Ginger garlic paste 1-1/2 tsp
Chicken tikka or bihari kabab masala 1tsp
Black pepper 1 tsp
Salt 1 tsp
Orange food color pinch
Vinegar 1/3 cup
Yogurt ¾ cup
Method:
1. Give cuts on chicken marinate with vinegar and ½ tsp salt for 1 hour.
2. Remove water from chicken and marinate with ginger garlic paste, chili powder, chicken tikka masala, salt, black pepper, yogurt and orange color for an hour.
3. Cook in a pan, on low heat till chicken is tender.
4. Deep fry chicken & Cook leftover chicken masala in same pan on high heat, pour all the gravy on chicken.
Serve Chicken with chaat masala & lemon juice
Flaming hot boneless buffalo wings!
Everyone loves boneless buffalo wings as an appetizer or snack, especially here in the USA.
2-3 chicken breasts cut in nugget chunks
For the coating:
1 cup plain flour (maida)
1 tbsp garlic powder
1 tsp black pepper
1 tsp crushed red chillies
1 tsp paprika powder (optional)
1/2 tsp red chilli powder
2 tsp salt (more or less according to your taste)
Batter:
1 cup buttermilk
1 egg
Salt to taste
1/2 tsp red chilli powder
Optional for extra hot: 1 tsp sriracha (if unavailable use 1/2 tsp more of red chilli)
Oil for frying
For the hot buffalo sauce coating:
1/2 cup hot sauce (tobasco)
1 tbsp butter
1 tbsp honey (optional)
1 tbsp sriracha (for extra hot)
Homemade Ranch dressing:
4 tbsp mayonnaise
2 tbsp sour cream
2 tbsp buttermilk
1 tbsp chopped parsley
1 tbsp chopped chives
1 to 2 cloves crushed garlic
pinch salt and pepper (or according to taste)
Method:
Mix all the dry ingredients for the coating in a big wide dish. In a separate bowl, mix the batter ingredients. Dip each nugget piece in the batter and then in the dry coating and keep aside. Follow this step one more time, as the chicken nuggets need to be double dipped in both the batter and the dry coating. This makes the chicken more crispy on the outside and very juicy and tender inside.
Once all the pieces are done, refrigerate for 15-20 minutes so that the batter and coating are well set on the chicken. Heat oil for frying. Fry the pieces on medium high flame, until the chicken is golden brown. While the chicken is frying, mix the buffalo sauce ingredients and microwave for 1 minute or until butter melts.
Drain the fried chicken on paper towels, and place in a container or bowl that has a lid. Pour the buffalo sauce over the chicken and tightly close the lid. Shake well until the sauce coats the chicken.
Serve hot with homemade ranch dressing (simply mix all the ingredients) or blue cheese dressing, and garnish with celery sticks and baby carrots.
I made the chicken EXTRA hot by adding sriracha, but if you like them mild you can adjust the spice level to your liking. Also these taste good without the sauce, if you want to make them for kids.
ENJOY!
2-3 chicken breasts cut in nugget chunks
For the coating:
1 cup plain flour (maida)
1 tbsp garlic powder
1 tsp black pepper
1 tsp crushed red chillies
1 tsp paprika powder (optional)
1/2 tsp red chilli powder
2 tsp salt (more or less according to your taste)
Batter:
1 cup buttermilk
1 egg
Salt to taste
1/2 tsp red chilli powder
Optional for extra hot: 1 tsp sriracha (if unavailable use 1/2 tsp more of red chilli)
Oil for frying
For the hot buffalo sauce coating:
1/2 cup hot sauce (tobasco)
1 tbsp butter
1 tbsp honey (optional)
1 tbsp sriracha (for extra hot)
Homemade Ranch dressing:
4 tbsp mayonnaise
2 tbsp sour cream
2 tbsp buttermilk
1 tbsp chopped parsley
1 tbsp chopped chives
1 to 2 cloves crushed garlic
pinch salt and pepper (or according to taste)
Method:
Mix all the dry ingredients for the coating in a big wide dish. In a separate bowl, mix the batter ingredients. Dip each nugget piece in the batter and then in the dry coating and keep aside. Follow this step one more time, as the chicken nuggets need to be double dipped in both the batter and the dry coating. This makes the chicken more crispy on the outside and very juicy and tender inside.
Once all the pieces are done, refrigerate for 15-20 minutes so that the batter and coating are well set on the chicken. Heat oil for frying. Fry the pieces on medium high flame, until the chicken is golden brown. While the chicken is frying, mix the buffalo sauce ingredients and microwave for 1 minute or until butter melts.
Drain the fried chicken on paper towels, and place in a container or bowl that has a lid. Pour the buffalo sauce over the chicken and tightly close the lid. Shake well until the sauce coats the chicken.
Serve hot with homemade ranch dressing (simply mix all the ingredients) or blue cheese dressing, and garnish with celery sticks and baby carrots.
I made the chicken EXTRA hot by adding sriracha, but if you like them mild you can adjust the spice level to your liking. Also these taste good without the sauce, if you want to make them for kids.
ENJOY!
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