6 years ago
Home Cooking
3 Easy Chicken Recipes Compilation
6 years ago | Home Cooking
DESCRIPTION
CHICKEN CURRY WITH COCONUT MILK
Ingredients:
For Marination:
Chicken - 1 kg
Turmeric powder - 1 Tsp
Chilli powder - 2 Tsp
Salt
Water
Oil - 2 Tbsp
Garam masala powder - 2 Tsp
Shallots - 15 nos chopped
Onion - 1 no chopped
Green chili - 1 no
Ginger Garlic paste - 2 Tsp
Tomatoes - 3 nos
Salt
Few Curry Leaves
Coconut Milk - 750 ml
Few Coriander leaves
Method:
1. Marinate the chicken pieces with turmeric powder, chili powder and salt. Let it sit 30 minutes.
2. In a pressure cooker add little water & the marinated chicken pieces. Pressure cook for 2 whistles
3. In a kadai heat oil. Add garam masala powder, shallots, onion and green chili. Saute till brown.
4. Add ginger garlic paste, tomatoes & salt. Mix well
5. Add the cooked chicken pieces with water. Add few curry leaves. Close & cook for 5 minutes
6. Now add coconut milk & mix. Once it starts to boil, close & cook for 10 minutes
7. Finally add curry leaves & coriander leaves. Turn off the stove.
Serve with Rice, Dosas, Chapati, Idiappam, Appam etc
TANDOORI CHICKEN
Ingredients:
Chicken legs - 2
Lemon juice - 1 Tbsp
Salt to taste
Onion - 1
A piece of Ginger
A few cloves of Garlic
Green chilli - 1
Garam masala powder - 1 1/2 Tsp
Yogurt - 1 cup
Food color - 1/4 Tsp
Method:
1. They key to the tandoori is marination, Make slits on the chicken pieces with a knife. First step marination is with Lemon juice & salt. Mix it, once salt is dissolved pour it on the chicken pieces. Make sure you rub it into the slits too.
2. Let the chicken marinate for about 20 minutes.
3. Grind the onion, ginger, garlic and green chilli together in a mixer into a thick paste by adding little yogurt.
4. To the ground paste add yogurt, garam masala powder & food color. Mix it well.
5. Marinate the chicken pieces properly with this mixture. Make sure you rub it completely in all the slits.
6. Let the chicken pieces marinate for about 6 hours or overnight.
7. If you don't have Oven we can pan fry it with a little oil or grill it in an oven.
8. Your tandoori chicken is ready to be served. Enjoy with green chutney and lemon wedges.
CHICKEN CUTLETS
Ingredients:
Boneless Chicken - 250 gms
Turmeric powder - 1/4 Tsp
Chilli powder - 1 Tsp
Salt
Ginger garlic paste - 1/2 Tsp
Pepper - 1/4 Tsp
Water
Potatoes - 2 nos.
Oil - 1 Tbsp
Fennel seeds - 1/4 Tsp
Chopped Ginger - 1/4 Tsp
Chopped Garlic - 1/4 Tsp
Chopped Green chilli - 1/2 Tsp
Onion - 1 no. chopped
Few chopped Mint leaves
Few chopped Coriander leaves
Egg - 1 no.
Bread Crumbs
Oil for frying
Method:
1. To the boneless chicken pieces, add turmeric powder, chilli powder, salt, pepper & ginger garlic paste. Mix well
2. Pour little water in a pressure cooker, then add the chicken pieces and cut potatoes. Pressure cook them
3. Remove the potato skin. Shred the chicken pieces.
4. In a wide pan heat oil. Add fennel seeds, chopped ginger, garlic & green chilli, Onion and saute till its transparent
5. Add the shredded chicken & potatoes. mix well and mash the potatoes while cooking. check for salt and remove
6. To the mix, add mint and coriander leaves. Mix well. Your cutlet filling is ready
7. Roll the fillings in to patties. Dip in beaten egg and coat with bread crumbs
8. Refrigerate them for 10 minutes
9. Finally deep fry the chicken cutlets till its light brown in color.
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Ingredients:
For Marination:
Chicken - 1 kg
Turmeric powder - 1 Tsp
Chilli powder - 2 Tsp
Salt
Water
Oil - 2 Tbsp
Garam masala powder - 2 Tsp
Shallots - 15 nos chopped
Onion - 1 no chopped
Green chili - 1 no
Ginger Garlic paste - 2 Tsp
Tomatoes - 3 nos
Salt
Few Curry Leaves
Coconut Milk - 750 ml
Few Coriander leaves
Method:
1. Marinate the chicken pieces with turmeric powder, chili powder and salt. Let it sit 30 minutes.
2. In a pressure cooker add little water & the marinated chicken pieces. Pressure cook for 2 whistles
3. In a kadai heat oil. Add garam masala powder, shallots, onion and green chili. Saute till brown.
4. Add ginger garlic paste, tomatoes & salt. Mix well
5. Add the cooked chicken pieces with water. Add few curry leaves. Close & cook for 5 minutes
6. Now add coconut milk & mix. Once it starts to boil, close & cook for 10 minutes
7. Finally add curry leaves & coriander leaves. Turn off the stove.
Serve with Rice, Dosas, Chapati, Idiappam, Appam etc
TANDOORI CHICKEN
Ingredients:
Chicken legs - 2
Lemon juice - 1 Tbsp
Salt to taste
Onion - 1
A piece of Ginger
A few cloves of Garlic
Green chilli - 1
Garam masala powder - 1 1/2 Tsp
Yogurt - 1 cup
Food color - 1/4 Tsp
Method:
1. They key to the tandoori is marination, Make slits on the chicken pieces with a knife. First step marination is with Lemon juice & salt. Mix it, once salt is dissolved pour it on the chicken pieces. Make sure you rub it into the slits too.
2. Let the chicken marinate for about 20 minutes.
3. Grind the onion, ginger, garlic and green chilli together in a mixer into a thick paste by adding little yogurt.
4. To the ground paste add yogurt, garam masala powder & food color. Mix it well.
5. Marinate the chicken pieces properly with this mixture. Make sure you rub it completely in all the slits.
6. Let the chicken pieces marinate for about 6 hours or overnight.
7. If you don't have Oven we can pan fry it with a little oil or grill it in an oven.
8. Your tandoori chicken is ready to be served. Enjoy with green chutney and lemon wedges.
CHICKEN CUTLETS
Ingredients:
Boneless Chicken - 250 gms
Turmeric powder - 1/4 Tsp
Chilli powder - 1 Tsp
Salt
Ginger garlic paste - 1/2 Tsp
Pepper - 1/4 Tsp
Water
Potatoes - 2 nos.
Oil - 1 Tbsp
Fennel seeds - 1/4 Tsp
Chopped Ginger - 1/4 Tsp
Chopped Garlic - 1/4 Tsp
Chopped Green chilli - 1/2 Tsp
Onion - 1 no. chopped
Few chopped Mint leaves
Few chopped Coriander leaves
Egg - 1 no.
Bread Crumbs
Oil for frying
Method:
1. To the boneless chicken pieces, add turmeric powder, chilli powder, salt, pepper & ginger garlic paste. Mix well
2. Pour little water in a pressure cooker, then add the chicken pieces and cut potatoes. Pressure cook them
3. Remove the potato skin. Shred the chicken pieces.
4. In a wide pan heat oil. Add fennel seeds, chopped ginger, garlic & green chilli, Onion and saute till its transparent
5. Add the shredded chicken & potatoes. mix well and mash the potatoes while cooking. check for salt and remove
6. To the mix, add mint and coriander leaves. Mix well. Your cutlet filling is ready
7. Roll the fillings in to patties. Dip in beaten egg and coat with bread crumbs
8. Refrigerate them for 10 minutes
9. Finally deep fry the chicken cutlets till its light brown in color.
Visit our website – http://www.21frames.in/homecooking
Follow us on Facebook – https://www.facebook.com/HomeCookingShow
Follow us on Instagram – https://www.instagram.com/homecookingshow/
Follow us on Twitter – https://twitter.com/VentunoCooking
Subscribe to us on YouTube – https://www.youtube.com/user/VentunoHomeCooking
A Ventuno Production : http://www.ventunotech.com