Scrumptious Fried Chilli Chicken!

Mouth always starts watering when we hear about delicious chicken fry or chicken masal fry... Yummy, so check it out below for one of the most favorite recipes of Sanjeev Kapoor and try it out, because I am sure you will love the luscious taste of it.

Ingredients:

Salt to taste

1 small sized Onion (roughly chopped)

2 inch pieces Ginger (roughly chopped)

4 tsps Ghee

6 Green chillies (roughly chopped)

1 tbsp Vinegar

1/4 tsp Sugar

4 tsps Tomato puree

2 tbsps Fresh coriander leaves (chopped)

1 kg Chicken thighs (skinned)

4 tsps Lemon juice

4 cloves Garlic (roughly chopped)

For paste

2 tbsps Coriander seeds

2 Red chillies whole

1 tsp Cumin seeds

1 inch stick Cinnamon stick

4 Cloves

4 Green cardamoms

Method:

Clean the chicken thighs and remove the skin. Rub salt and lemon juice in it. Cover and set aside for thirty minutes for the masal to sop in.

Grind the onions, garlic, ginger and green chillies with vinegar in a blender until smooth. Pour the ground mixture over the chicken. Stir and mix methodically. Cover and leave to marinate for four to six hours in the fridge. Once it gets cool remove from fridge just before thirty minutes before cooking.

Put the chicken and the extra immerse in a large pan over a medium heat. Simmer the chicken in its own juices for forty minutes, stirring occasionally. Later remove the lid, add the spice paste and continue cooking till the liquid evaporates and thick gravy is formed. Stir frequently. Add ghee, salt, sugar and fry the chicken until well browned.

At the end add tomato puree, chopped coriander leaves. Stir for two minutes.

Chicken Kiev Stuffed with Green Peas

Chicken Kiev unlike its Ukranian name is a delicacy created by brewer, pickler, confectioner, and chef Francois Appert. Though this dish can be an indulgence with juicy chicken breasts around cold unsalted butter, yet health-conscious diners can try to fill-in the accompaniments of peas and potatoes into the chicken breast. The recipe of healthy Chicken Kiev is as follows:

Ingredients :

4 Boneless chicken breast halves

1 Cup Boiled and mashed green peas

Dried Oregano

Black Pepper

Salt

1/4 Cup cornflour

1 Beaten Egg

1/2 Cup bread crumbs

Method

1. Blend the herbs and seasonings with boiled peas

2. Flatten each chicken breast by pounding it in between wax paper.

3. Place the peas-mixture in the center of each chicken breasts.
4. Roll each chicken breasts and close the ends with a toothpick.

5. Flour the stuffed chicken breasts, dip them in beaten eggs and bread it.
6. Microwave it at 350 degrees for one hour.

7. Garnish with lemon wedges and onion rings. Serve as an appetizer with potato jullienes and cheese dip or as a side dish with rice and veggies.

Note: You can follow the same method with butter or substitute the peas with filling of your choice.

Chicken Piccata : Lip Smacking Italian Dish

Chicken Piccata is a lemony chicken dish that is a swift and effortless way to offer your loved ones a delectable treat

Ingredients:

4 chicken breasts minced thin

Flour spread on a plate for dredging

Olive oil – 2 tblspns

Butter – 3 tblspns

White wine - ½ cup

Lemon Juice - 2 lemons

Salt and pepper to taste

Chicken broth – 1 cup

Method:

Rub each chicken breast in flour to coat and get rid of excessHeat oil in a large sauté pan set on medium heatPut chicken breasts in pan and cook until they turn light brown on both sides (about 2-3 minutes for each side)Drain the oil and add butter, wine, lemon, salt and pepper, and cook for a minuteAdd the broth and cook until the liquid is reduced by half, 5 to 6 minutes (spray a touch of flour in it when it starts boiling to thicken)Shift Chicken to dishware, garnish with sauce and a slice of lemon

Tandoori Chicken

1 pint nonfat plain yogurt
½ cup white vinegar
½ cup heavy cream
4 garlic cloves, mashed
1½ tablespoons ground cumin
1 tablespoon garam masala
1 tablespoon salt
½ cup Hungarian paprika
1 2-inch piece ginger, grated
½ cup olive oil
2 tablespoons black pepper
3 tablespoons tomato paste
4 quartered chickens or the equivalent, cut into pieces

1. Mix together all the ingredients but the chicken in a large bowl. Divide the mixture between two resealable plastic bags. Make 4 or 5 deep slits in each piece of chicken and place the pieces in the bags. Coat the chicken well and marinate it overnight in the refrigerator.

2. 2 Preheat oven to 500° F. Remove the chicken from the bags and blot it with paper towels to remove excess marinade. Place it in a roasting pan and roast for about 20 minutes, then turn the pieces over and roast for another 10 minutes, or until done.

3. 3 Serve with white rice, along with naan bread, saag paneer, and samosas. Fry the samosas according to the package directions on the morning of the party, then reheat them at 350° F for 6 to 8 minutes before serving. They taste best with mango or coriander chutney

Okra Chicken

Okra in India is loved when gooey and with its gooe-goodness it can jazz-up almost any food ingredient. I would go for chicken and okra for my Saturday Night Dinner. The recipe is as follows:

Ingredients

4 lb Chicken Breasts and legs
1 1/2 qts. Whole Baby Okra
4 Chopped Tomatoes
Red Wine Vinegar
Black Pepper
Bay Leaves
Cinnamon Powder
Garlic Paste
Sliced Onions
Dried Basil
1 Sliced Red Pepper
Cayenne Pepper
Oil
Salt

Method

1. In a bowl marinade for one hour chicken pieces with red wine vinegar, black pepper and dried basil.
2. In a wok fry washed, whole okras until brown. Set aside
3. In the same pan add bay leaves, red pepper, onions and fry until brown. To it add garlic paste and tomatoes.
4. Fry this paste, stirring constantly for 15 minutes.
5. Add cayenne pepper, salt and cinnamon powder and marinated chicken along with the sauces.
6. Cook chicken until the moisture evaporates and chicken is tender.
7. Finish-up with the addition of okra and two cups of water. Simmer it covered for 5 minutes.
8. Serve it with boiled rice.

Soy Chicken

Ingredients:
2 lbs of chicken wings
1 cup soy sauce
2 cups brown sugar
1 tablespoon garlic powder
1 tablespoon ginger powder
salt (optional)

Instructions:

Wash chicken and dry as much as possible
Preheat oven at 400 degrees
Place chicken in a deep baking dish
Mix all other ingredients together in a bowl
Pour over chicken
Place in oven for 1 1/2 hours or until chicken is done and sauce is sticky

Comments: Due to the hot cooked sugar, chicken will be extra hot and easy to burn. Be careful and let chicken sit for at least 20 min before serving

Curried Chicken Breast with Spinach

Ingredients:
8 sliced boneless chicken breast (filets)
Strong Paprika
Cayenne Pepper or Crushed Red Peppers
Curry Powder
Garlic Fresh or Frozen Spinach
Unseasoned Bread Crumbs
Salt and Black Pepper
Olive Oil
Butter
Water

Instructions:

Use a large skillet, cover the bottom with Olive Oil. Heat skillet.
Season chicken with Rubbed Garlic, Black Pepper, Paprika, and Cayenne pepper, to your preference of HOT.
Season the bread crumbs with Curry powder, and Cayenne pepper but not much.
Bread the chicken breast.
Fry the breast for about 20 minutes, turning over and over several times. After 20 minutes or so, add three cups of water, and cover the skillet producing a curry sauce.
Add excess bread crumbs, no more than a half cup. Cover breast with spinach, and cover skillet. After 5 minutes lightly salt and butter spinach to taste. When the spinach is to you liking, place everything in a deep dish serving platter.
Serve with rice or couscous. Be sure to place butter on top of the couscous or rice.
You have to add more water and olive oil as the bread crumbs will absorb the oil.

Comments: This recipe combines African/African American and Dravidian Indian (southern India) tastes.