CHICKEN TAWA FRY

INGREDIENTS

1. Chicken                      4 big pieces
2. Water                          2 cups
3. Big onion                    2 big
4. Tomato                       1 big
5. Ginger-garlic paste     1 tbsp
6. Green chilies               4 nos
7. Sambar powder           1 tsp
8. Pepper powder            1 tsp
9. Garam masala             1 tsp
10. Salt                              2 tsp
11. Chilly powder             2 tsp
12. Turmeric                      1 tsp
13. Mint leaves                 little
14. Coriander leaves         handful

FOR SEASONING:-

1. Oil                             1/4 cup
2. Mustard seeds            1/2 tsp
3. Urad dhal                   1 tsp
4. Bengal gram dhal       1 tsp
5. Curry leaves               20
6. Ghee                          1 tsp

METHOD:-

• Pressure cook the chicken with 2 cups of water, 1 tsp of salt for 3 whistles.
• Remove the chicken and cool down, separate the flesh and bones and peel ito pieces.
• Slice onion, slit green chilies, cut tomato, mint and coriander leaves.
• Heat tawa add seasoning, splutter mustard seeds and fry dhal, curry leaves.
• Add onion, green chilies and fry till translucent.
• Now add tomato, 1 tsp of salt, turmeric, chilly powder, pepper powder, and ginger-garlic paste.
• Fry until the raw smell goes, close a lid and fry under low heat for 1 minute.
• Open the lid and add mint leaves, garam masala, sambar powder and chicken broth.
• Mix and boil for a minute, add chicken pieces and cook until the water evaporates.
• It should look like thick gravy, garnish with ghee and coriander leaves.
• Serve with ghee rice, kushka, or white rice.

BARBEQUE CHICKEN STYLE

 INGREDIENTS:-

1. Chicken large pieces     10
2. Ginger-garlic paste        3 tbsps
3. Lemon juice                  5 nos
4. Garam masala               1 tbsp
5. Cumin powder              1 tbsp
6. Curd                              1 cup
7. Chilly powder                3 tbsps
8. Salt                                1 tbsp
9. Turmeric                        1 tbsp

METHOD:-

• Wash and soak the chicken pieces in salted buttermilk for 1 hour.
• Drain the water completely.
• Mix the above ingredients and marinate the chicken pieces.
• Keep it aside for 5 hours.
• In a pressure pan brush oil and arrange the chicken pieces.
• Cook on a high flame for 5 minutes.
• Reduce the flame and for 40 minutes, turn once in 5 minutes.
• Take out the chicken and drain the excess liquid.
• Heat the eyed chapati pan and arrange the chicken pieces 4 at a time.
• Fry on both sides till it changes into black color
  here ad there.
• Serve hot with green mint chutney, sliced onion rings.

CHICKEN WINGS

 INGREDIENTS:-

1. Chicken wings               10 nos
2. Chilly powder                4 tsp
3. Red color                        1 tsp
4. Salt                                  3 tsp
5. Lemon                            4
6. Ginger-garlic paste         1 tbsp
7. Sugar                              1 tbsp
8. Corn flour                       3 tbsps
9. Garam masala                 2 tsp
10. Kasuri methi                   little
11. Oil                                   for frying

METHOD:-

• Wash chicken wings and drain the water completely.
• Arrange on kitchen towel to remove the excess water.
• Mix all the ingredients adding little water.
• Marinate the chicken wings and keep it in the fridge for 3 hours.
• Heat oil on high heat, add chicken wings and fry for a minute.
• Reduce the flame ad deep fry for 8 minutes.
• Fry evenly on both sides till crisp.
• Serve hot with ketchup and mayonnaise.

CHICKEN MINCED MEAT FRY

 INGREDIENTS:-

1. Minced meat             1 cup
2. Salt                            2 tsp
3. Ginger- garlic paste   1 tbsp
4. Chilly powder            2 tsp
5. Curry masala OR       1 tsp
6. Garam masala
7. Onion                         1
8. Green chilies              optional
9. Corn flour                   1 cup
10. Kasuri methi                little
11. Egg                              1
12. Lemon juice                1 tsp

METHOD:-

• Grind meat, with onion, salt, chilly powder, curry masala to a smooth paste.
• Cut chilies, and mix with ground meat add egg, corn flour, lemon juice, and ginger-garlic paste.
• Finally add methi leaves and keep it in the fridge for 2 hours.
• Heat oil, once again mix the meat paste and drop them into the oil like pakoras.
• Fry till crisp, serve with sliced onion and cut lemon.
  

PAN FRIED CHICKEN

INGREDIENTS:-

1. Chicken with skin         6 big pieces
2. Bread crumbs                1 cup
3. Maida                            1 cup
4. Eggs                              3 nos
5. Salt                                1 tsp+1/4tsp
6. Chilly powder               2 tsp+1/4tsp
7. Garam masala               1 tsp
8. Turmeric                       1 tsp  
9. Ginger-garlic paste       2 tsp
   

 METHOD:-

•  Marinate chicken with salt, chilly powder, garam masala, turmeric, ginger-garlic paste.
•  Keep it the fridge for 1 day and keep it outside before 1 hour for frying.
•  Beat eggs and keep it aside, mix maida and 1/4 tsp of salt.
•  And bread crumbs in another bowl.
• Coat chicken in maida flour, then in egg mix, then in bread crumbs.
•  Heat pan add 4 tbsp of oil arrange the chicken pieces and fry on low heat.
•  Fry on one side for 5 minutes, turn over and fry for another 5 minutes.
• Serve with ketchup and mayonaise.

CHICKEN KEBAB

 INGREDIENTS:-

1. Chicken              10 large pieces
2. Curd                   1 cup
3. Lemon                3
4. Red colour         1/2 tsp
5. Salt                     2 tsp
6. Garam masala    1 tsp
7. Maida                 1 tbsp
8. Corn flour          1 tsp
9. Chilly powder    3 tsp
10. Egg                    1

METHOD:-

• Beat egg and add curd, chilly powder, salt, garam masala.
• Add lemon juice to chicken and rub.
• Add the curd mix to the chicke and marinate for 2 hours.
• Mix maida and corn flour before frying.
• Heat oil in a kadai to a piping hot and reduce the flame.
• Drop chicken and cook on a low flame.
• Cook for 5 minutes and take out the chicken.
• Again heat the oil and add the fried chicken, and fry.
• Fry until crisp, serve with tomato ketchup, onio rings.

CHICKEN MANCHURIAN

 INGREDIENTS:-

1. Chicken                       2 cups boneless
   
2. Egg                              1 big
3. Chilly powder              3 tsp
4. Salt                               2 tsp
5. Maida                           2 tbsps
6. Corn flour                     2 tbsps
7. Oil                               for frying

FOR SEASONING:-

1. Onion                           2 big
2. Green chilies                6
3. Ginger-garlic paste       1 tsp
4. Tomato sauce                2 tbsps
5. Soya sauce                    1 tsp
6. Worcestershire sauce    1 tsp

METHOD:-

• Cut chicken into 1" pieces, slice onion, chop chilies.
• Beat egg add salt, chilly powder, maida, corn flour add chicken and marinate for 1 hour.
• Heat oil to smoking hot and reduce flame and fry the chicken soft.
• Heat the same oil in a wok and fry the onion, chilies and ginger-garlic paste.
• Fry for a minute and add fried chicken, tomato sauce, soya, worcestershire sauce and mix.
• Fry well till the ingredients mix up. Serve hot with chicken soup.

CHICKEN NUGGETS

 INGREDIENTS:-

1. Chicken breast               1 OR
2. Chicken minced meat    1 cup
3. Bread slices                    6
4. Onion                             1
5. Salt                                 2 tsp
6. Chilly powder                2 tsp
7. Pepper powder               1 tsp
8. Ginger-garlic paste        1 tbsp
9. Garam masala powder   1 tsp
10. Oil                                  for frying

FOR BINDING:-

1. Eggs                              4 nos
2. Bread crumbs                1 big pack

METHOD:-

• Cut breast chicken to 1"pieces. Cut onion, bread slices to 1" pieces.
• Grind chicken with bread pieces and salt to smooth paste.
• Grind onion with chilly powder, ginger-garlic paste, pepper powder and garam masala.
• Mix ground chicken with masala paste and keep it in the fridge for 1 hour.
• Make big ball and flatten to chapati size, cut by knife to square pieces.
• Take two bowls, beat eggs in one bowl, put bread crumbs in another bowl.
• Take one piece and coat first in bread crumbs, next in egg mix, again coat in bread crumbs.
• Do it in all the chicken pieces and keep it in fridge and take out before frying.
• Heat oil on low flame as for gulab jamun we do, drop one by one and deep fry.
• Fry until crisp and golden brown in color.
• Omit chilly powder if the nuggets are served to children.
• Serve with tomato sauce.

CHICKEN POPS

 INGREDIENTS:-

1. Chicken minced meat     1 cup 
2. Salt                                  1 cup
3. Chilly powder                 1 tsp
4. Maida                              1/2 cup
5. Oil                                  for frying           

FOR GRINDING:-

1. Ginger                                  1/2"
2. Garlic                                   10
3. Garam masala                      1 tsp
4. Green chilies                        5
5. Pepper                                  10
6. Water                                   2 tsp

METHOD:-

• Grind minced meat, salt, chilly powder, and maida to a smooth paste.
• Grind masala adding little water to a coarse poaste.
• Mix minced meat paste and masala paste together and knead.
• Keep it aside for 1 hour, Heat oil, and put small pieces of minced meat into the oil.
• Deep fry and use it for arranging pizza.

RANCHERS FRIED CHICKEN

 INGREDIENTS:-

1. Chicken             4 legs, 4 breasts
2. Eggs                  3 nos
3. Bread crumbs    250 gms
4. Salt                    3 tsp
5. Pepper powder  2 tsp
6. Maida flour        1 cup
7. Worcester sauce  2 tbsp

METHOD:-

• Wash the chicken pieces and drain water, keep it dry.
• Marinate the chicken pieces with 2 tsp of salt, 1 tsp of pepper powder, and worcester sauce for 2 hours, keep it in frigde.
• Mix maida flour, 1 tsp of salt, and 1 tsp of pepper powder.
• Beat eggs and keep it aside.
• Roll the chicken in flour and keep it aside for 10 minutes.
• Dip the chicken piece in beaten eggs and then coet in bread crumbs.
• Let it stay for 1 hour. Heat oil in a kadai, add more oil to immerse the chicken.
• Deep fry on low heat for 20 minutes, 2 pieces or three at a time.
• Turn frequently, so that it will fried evenly on all sides.
• Serve with oriental sauce, french fries and mayonaise.

DEEP FRIED CHICKEN

 INGREDIENTS:-

1. Boneless chicken   1 cup
2. Onion                     1
3. Green chilies          4
4. Chilly sauce            2 tbsp
5. Salt                          1 tsp
6. Soya sauce              1 tbsp
7. Garam masala         1 tsp
8. Ginger-garlic past   1 tsp
9. Egg                         1
10. Rice flour                1/2 cup
11. Oil                            for frying

METHOD:-

• Wash chicken and marinate with salt, soya sauce for 1 hour.
• Cut onion, green chilies. Add to the chicken and mix.
• Add ginger-garlic paste, garam masala, chilly sauce, and mix.
• Keep it aside for 1/2 an hour. Beat egg in rice flour, add little salt.
• Heat oil dip chicken in rice flour mix and deep fry.
• Serve with tomato sauce.
• Refer chilly sauce from this blog.

TOMATO CHICKEN PEPPER FRY

INGREDIENTS:-

1. Breast piece chicken             2                        
2. Tomato                                  2 big
3. Green chilies                         6
4. Pepper powder                      1 tsp
5. Garlic                                    10 flakes
6. Butter                                    1 tbsp
7. Salt                                        1 1/2 tsp

METHOD:-

• Slice chicken to thin long ones.
• Grind tomato, green chilies, salt, garlic to a smooth paste.
• Marinate chicken pieces for 1 hour.
• Heat pan and add butter, arrange two slices one upon the other.
• Arrange all the slices on the pan and close a plate and place a stone over it.
• Fry on low heat for 2 minutes, turn the slices carefully and close the plate and keep the weight.
• Roast on the other side and serve with sauce, mayonnaise, or any dip.

BUTTER PEPPER CHICKEN

INGREDIENTS:-

1. Boneless chicken                 1 cup
2. Butter                                   1 tbsp
3. Pepper                                  1 tsp
4. Curry masala                        1 tsp
5. Salt                                       1 tsp
6. Bread crumbs                       1 cup
7. Oil                                        for frying

METHOD:-

• Cut chicken to one-inch pieces.
• Add butter, salt, pepper, curry masala, and marinate for 1 hour.
• Coat chicken pieces in bread crumbs and keep it aside.
• Heat oil fry the chicken pieces until crisp.
• Serve with sauce, dip, mayonnaise.

CHICKEN PAKORAS

INGREDIENTS:-

1. 1 cup       boneless chicken 
2. 1/4 cup   cornflour
3. 1/4 cup   maida
4. 1 tbsp    ginger-garlic paste
5. 2           eggs 
6. 1 tsp      salt
7. 10         green chilies chopped
8. 2           onions chopped
9. 10          curry leaves 
10.  little      coriander leaves 
11. 1/2 tsp   red food color 
12. 1 tsp      garam masala
13. oil        for frying

METHOD:-

• Cut chicken into small pieces.
• Mix all the ingredients, except oil, and marinate for 2 hours and deep fry.
• Serve with tomato sauce.

CHIKEN FINGER FRY

INGREDIENT:-

1. Chicken boneless               1 cup
2. Egg                                    1
3. Chilly powder                    2 tsp
4. Garam masala                    1 tsp
5. Ginger-garlic paste            1 tsp
6. Salt                                    1 tsp
7. Oil                                     for frying
8. Red color                          a pinch

METHOD:-

1. Cut into 2" long thin pieces as we cut for potato fries.
2. Mix all the ingredients and marinate for 1 hour.
3. We can fry the chicken immediately if necessary,
4. Heat oil and drop the chicken pieces one by one.
5. Fry crisp on both sides and serve.

MASALA CHICKEN FRY

INGREDIENTS:-

1. Boiled chicken               500 gms
2. Broth                              1/4 cup

FOR FRYING:-

1. Chilly powder                3 tsp
2. Turmeric                        1 tsp
3. Salt                                3/4 tsp
4. Ginger-Garlic paste       1 tsp
5. Garam masala                1 tsp
6. Oil                                  1 tbsp

METHOD:-

• Heat oil, add the masala item, and fry on low heat.
• Add broth and boil, add chicken and fry until the water dries up.
• Serve with biryani, chapati, dosa.

CHICKEN LEG PIECE ROAST

INGREDIENTS:-

1. Chicken legs           10 pieces
2. Curd                        1/2 cup
3. Chilly powder         1 tbsp
4. Curry masala           1 tsp
5. Ginger-garlic paste  2 tsp
6. Salt                           1 tsp
7. Turmeric                  1 tsp

METHOD:-

• Mix the masala, chilly, turmeric powder, ginger-garlic paste with curd.
• Wash the leg pieces and add to the masala paste,\.
• Heat 1 tbsp of oil and cook in a pan on low heat for 10 minutes.
• The gravy left in the pan will be very tasty.
• Serve gravy with chapati, rice, dosa.

NOTE:-

• Wings can be cooked by this way, it will be very tasty.

MINT, CORIANDER CHICKEN FRY

INGREDIENTS:-

1. Chicken legs              3 nos
2. Mint                           1 cup
3. Coriander leaves        1 cup
4. Ginger-garlic paste    1 tbsp
5. Green chilies             5
6. Turmeric                    1 tsp
7. Salt                            1 1/2 tsp
8. Curd                          1 cup
9. Lemon                       2
10. Garam masala           1 tbsp
11. Cumin powder          1 tsp

METHOD:-

• Grind coriander, mint, and green chilies with curd.
• Wash and slit the legs, mix all the ingredients with the ground paste.
• Apply on the legs and marinate for 8 hours.
• Keep it in the fridge, take out 1 hour before frying.
• Heat 1 tbsp of oil and arrange the legs and pour the extra masala paste on the legs.
• Close a lid and cook for 30 minutes. Turn 15 minutes once.
• Cook until oil separates, take out the legs, use the gravy left in the pan for chapati.
• Place a rack for grill on stove, arrange legs, and roast on both sides.
• Serve with sliced onion, tomato, cut lemon, and chapati with gravy.

TANDOOR CHICKEN STYLE

INGREDIENTS:-

1. Chicken legs                3 nos
2. Ginger-Garlic paste     1 tbsp
3. Curd                             1 cup
4. Lemon                          2
5. Dhania powder             1 tbsp
6. Cumin powder             1 tsp
7. Garam masala              1 tsp
8. Saffron color                1/4 tsp
9. Salt                               3 tsp
10. Chilly powder              3 tsp
11. Turmeric                      1 tsp 

METHOD:-

• Wash chicken legs and slit over the it.
• Mix all the ingredients and apply on legs.
• Marinate and keep it in the fridge for 8 hours.
• In a pressure pan add 1 tbsp of oil and arrange the legs and cook for 30 minutes.
• Turn 15 minutes once, cook until oil separates from the legs.
• Place a rack on the stove and arrange the legs, roast on both the sides,
• Serve with onion rings, cut lemon, sliced tomato.

CHICKEN KABAB

INGREDIENTS

1. Chicken big pieces         1 kg
2. Curd                                1/2 cup
3. Chilly powder                 3 tsp
4. Cornflour                        1 cup
5. Kasuri methi                    handful
6. Salt                                  3 tsp
7. Red food color                1/4 tsp
8. Curry masala                   2 tsp
9. Ginger-Garlic paste         1 tbsp
10. Lemon                              4 nos

METHOD

• Wash chicken for 3 times. Drain the water completely.
• Mix cornflour, chilly powder, salt, curry masala, ginger-garlic, Kasuri methi, lemon juice, and curd.
• Marinate chicken pieces and keep it in the fridge for 3 hours.
• Take out the chicken 1/2 an hour before frying.
• Serve with onion rings, and cut lemon.