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Exotic Chicken Recipes Right Spices make Chicken Flavorful and Delicious Chicken is an excellent food for many reasons. Chicken is healthy and has lots of protein in it. It also has a natural taste suited for all types of cooking. This exotic chicken recipes cookbook will show you how to cook chicken differently with various exotic spices. The recipes in the book were created with experimenting different spices from


traditional cuisines around the world. Try making these recipes at home and impress all your friends and family.


From the Author Hi, I am Anto. First I would like to thank you for purchasing this eBook. Before you continue reading this book, I would like to give you a little bit of background about me and the reason for creating this Book. I was born and bought up in India and then moved to the USA after marriage. From my childhood, I always liked the Indian style food, as they were rich in flavor and taste. Especially the chicken and meat recipes in India are spicy and delicious. However, when I came here to states, I was first introduced to the western style of cooking. The western style cooking had a different kind of taste to it. I soon realized the American style food


preparation focused on bringing out the natural flavors of the ingredients used. The cooking style was simple and at the same time delicious. More I explored various food from different cuisine, I got an idea of combining the goodness from different cuisine and make unique tasting recipes. I tried to do that in this Exotic Chicken Recipes Cookbook. The reason I choose chicken is because chicken has an excellent characteristic of adopting to any flavor. You can't go wrong with chicken recipes even if you are new to cooking. My idea was to use the traditional spices from Indian cuisine and richness from other cuisines. To make each recipe unique and delicious. Not only it will elevate the taste they are good for health too. It was easy to try these new recipes on chicken and


documented in this chicken cookbook. Hope you will like the recipes, and your chicken would turn out great as it did for me. Any question or feedback don't hesitate to reach out to me. Anto, Author

Disclaimer The nutrition facts included in this book is based on approximate calculations. The author or publisher is not responsible for any incorrect information. They are listed to give an idea about the nutrition information, should not be referred or used for any medical related information. Always refer your physician, dietitian or nutritionist for taking any health related decisions.


Table of Contents CHICKEN LETTUCE WRAPS - A LOW-CARB HEALTHY RECIPE CHICKEN CHILI RECIPE WITH BLACK BEANS DELICIOUS CHICKEN CURRY - SPICY AND COLORFUL KADAI CHICKEN INDIAN STYLE SPICY CHICKEN MASALA INDIAN CHICKEN RECIPE USING ROTISSERIE OR GRILLED CHICKEN CHICKEN CHOP RECIPE WITH COCONUT AND HERBS HYDERABADI CHICKEN BIRYANI - A CLASSIC CHICKEN AND RICE RECIPE


BROILED INDIAN CHICKEN SEEKH KEBAB WITH SPICES CRISPY AND CRUNCHY CHICKEN PAKORA (PAKODA) IN 20 MINS EASY CHICKEN PAD THAI - STIR FRIED NOODLES WITH PEANUTS QUICK AND CRISPY CHICKEN CUTLETS PARTY APPETIZERS GRILLED CHICKEN SALAD WITH GRAPES AND PECANS SWEET AND SPICY CHICKEN WITH BELL PEPPERS AND PEAS SHREDDED CHICKEN A DELICIOUS QUICK SIDE FOR DINNER SPINACH (PALAK) CHICKEN CURRY- A HEALTHY INDIAN DINNER


CHICKEN FAJITA OMELETTE CHICKEN TIKKA - INDIAN GRILLED CHICKEN WITH SPICES SWEET AND SOUR CHICKEN MANCHURIAN CHICKEN 65 - INDIAN FRIED CHICKEN CHICKEN TIKKA MASALA - EASY AND DELICIOUS INDIAN CHICKEN DINNER CHICKEN SUKKA - AN EXCLUSIVE CHICKEN SIDE DISH MANGALOREAN TANGY CHICKEN CURRY WITH COCONUT MILK GRILLED CHICKEN SANDWICH - INDIAN STYLE EASY CHICKEN PASTA SALAD SPICY BLACK PEPPER CHICKEN


SOUTH INDIAN CHICKEN CURRY CASHEW NUT CHICKEN CHICKEN RASAM (SOUP) Creamy THAI RED CHICKEN CURRY WITH COCONUT MILK CHICKEN KATHI ROLL WITH EGG AND BELL PEPPERS CHICKEN STICKS


CHICKEN LETTUCE WRAPS - A LOW-CARB HEALTHY RECIPE


Chicken Lettuce Wraps is a healthy and low-carb dinner recipe in 25 minutes. It is an excellent IndoChinese Lettuce Wraps recipe with Indian Spices and Chinese Sauces.


A Healthy and Low-carb Dinner Recipe: Chicken lettuce wrap is a healthy and low-carb dinner recipe in 25 minutes. Usually, I cook rice varieties or chappati (wheat tortilla) for my dinner that is high in carbohydrates and ended up in weight gain. I am seriously trying to cut down some pounds, the first thing I heard was to reduce the number of carbs and sugar intake and increase the amount of protein. For first few days, I tried grilled chicken, and slowly I became bored of it and started searching for some interesting and filling low-carb dinner recipe. I found lettuce wraps recipe in Pinterest, looks interesting for me to try it. I am a fond of spices and its flavor, so I wanted to try the spicy chicken lettuce wraps. I made spicy chicken lettuce wraps for dinner two weeks back and my little kid Aldrich looks little disappointed


because he is not much interested in spices, though he is ok with mild spice level. So I give a twist to spicy chicken lettuce wraps by adding Chinese sauces like ketchup and sriracha sauce that gives mild sweet and sour flavor to the chicken. It worked well with him, and he finished his dinner with a happy face.


Smart Cooking Tips: 1. Make sure to chop the chicken into small pieces, it helps to blend with the spices and sauces quickly, and the chicken will be more flavorful. 2. I used Romaine Lettuce in this recipe; you can also your favorite choices like Iceberg or butterhead. 3. Adding tomato ketchup and sriracha sauce is purely your option, you can garnish chicken with some sliced onion and chopped tomato.

How to make Chicken Lettuce Wraps for paleo diet? Chicken lettuce wraps is an excellent recipe for a paleo diet. Paleo diet mainly focuses on including protein-rich foods like meat, chicken and eggs and excluding carbohydrates and sugar based foods. You can easily tweak this chicken lettuce wraps for


paleo diet by skipping the ketchup in it. You can even add diced avocado, finely chopped onion, tomato and lemon juice in this recipe to make it healthier.


How to serve Chicken Lettuce Wraps? Serve Chicken Lettuce Wraps as it is or with your favorite sauce. Serves

3 Persons

Cooking Time

0:20 Hours

Preparation Time

0:05 Hours

Calories per serving

489.82

Total Time

0:25 Hours

Ingredients for 3 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 25 MEAT ONLY RAW

oz

ROMAINE OR COS LETTUCE RAW

no

6


ONIONS RAW

0.50

cup

OIL

2

tbsp

CORIANDER POWDER

1

tsp

GARAM MASALA

1

tsp

PEPPER RED OR CAYENNE

1

tsp

SALT TABLE

0.75

tsp

GINGER GARLIC PASTE

1

tsp

TOMATO KETCHUP

1

tbsp

SRIRACHA CHILI GARLIC SAUCE

1

tsp

TURMERIC GROUND

0.25

tsp

Cooking Direction 1. Chop the chicken into small pieces (ground chicken also works well for this recipe). 2. Wash the romaine lettuce and keep it aside


3. 4.

5.

6.

7.

until needed. In a pan heat oil add chopped onion and cook until it becomes soft. Add turmeric powder and ginger garlic paste. Mix well and cook until ginger garlic paste loses its raw smell. Add chopped chicken pieces, coriander powder, salt, red chili powder, garam masala powder and mix well. Cover and cook until the chicken get cooked completely. Once the chicken is done, add tomato ketchup, sriracha sauce and give a good mix. Turn off the heat and allow it to cool. Place a spoonful of cooked chicken on the lettuce and serve. Garnish it with sliced onion if desired.


CHICKEN CHILI RECIPE WITH BLACK BEANS

Chicken chili recipe with black beans is a quick and low-carb dinner recipe in 30 minutes. An easy


and healthy dinner using chicken breast recipe.


An easy and healthy dinner recipe: The chicken chili recipe is easy and simple to make in 30 minutes. It is a one pot healthy meal loaded with chicken, black beans and vegetables like tomato, onion and bell pepper. Chicken breast is an excellent source of protein, low in carbohydrates and fat and black beans is a good source of protein and fiber. After a long, tiresome working day, I usually ended up in eating fast foods which are high in sodium and fat, usually ended up in a guilt of serving junk food for my family. After started making chicken chili at home, I found it is a quick and healthy dinner recipe to make at home with less effort and also tastes delicious. Even my kid Aldrich loved it and I felt happy that he loved this healthy one pot meal without asking for any junk food as a bribe for finishing his dinner.


Smart Cooking Tips: 1. I rinse the canned black beans in cold water before adding it to the chili, because to get rid of sodium. If you don’t rinse it avoid adding salt or less amount of salt because the liquid content in canned beans is salty. 2. Make sure to chop the chicken breast finely. You can also use ground chicken or turkey in this recipe. 3. Cook until tomatoes become soft and blend with the chicken and black beans. So that the chili tastes more flavorful and thick in consistency. 4. Using cheese for garnish is purely your option, my husband loves cheese taste in chili, and I don’t prefer it. 5. You can use any variety of bell peppers in this recipe like red, yellow, green or orange peppers.


A quick chicken breast recipe: Chicken Chili is a quick and delicious recipe using the chicken breast. Chicken Breast is a healthy and tasty part of chicken. The healthy way of cooking it helps to retain it healthy benefits. Chicken chili is ones such healthy recipe to use chicken breast without deep frying or using high-fat sauces. It is loaded with all fresh ingredients like tomatoes, bell peppers, and spices. I used spices like coriander powder in this recipe for flavoring. Coriander powder also has a huge health benefit like lowering the cholesterol and maintaining the blood sugar level.

How to Serve Chicken Chili? Serve Chicken Chili as it is or as an appetizer with tortilla chips. Serves

4 Persons


Cooking Time

0:30 Hours

Preparation Time

0:10 Hours

Calories per serving

313.01

Total Time

0:40 Hours

Ingredients for 4 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 1 MEAT ONLY RAW

lb

BLACK BEAN

15

oz

ROMA TOMATO

4

no

CORIANDER POWDER

1

tbsp

SALT TABLE

1

tsp

PEPPER RED OR CAYENNE

0.50

tbsp

SWEET PEPPERS GREEN RAW

1

no


CUMIN SEED

1

tsp

WATER

0.50

cup

GARLIC RAW

1

tsp

ONIONS RAW

1

cup

Cooking Direction 1. Chop the boneless skinless chicken breast finely and trim off the fat. Rinse the canned black beans in cold water using a colander. 2. In a pan heat oil, add finely chopped garlic, onion and cook until onion becomes soft. 3. Add chopped chicken and cook until the color changes to white on the outer side of chicken pieces. Add black beans, chopped tomatoes, bell 4. peppers, coriander powder, red chili powder, cumin powder, salt, water and mix well. 5. Cover and cook until the chicken gets cooked completely and tomatoes become


soft. 6. Uncover the lid and allow it to boil in a medium flame until the chili turns into a desired thick consistency. Garnish it with shredded cheese and serve.


DELICIOUS CHICKEN CURRY - SPICY AND COLORFUL KADAI CHICKEN

Kadai chicken is spicy and flavored with Indian


spices and bell peppers. Kadai chicken curry is an easy and simple side dish for almost anything from rice to tortillas.

How to make this chicken recipe? Traditionally, Kadai chicken recipe is made by roasting and grinding the spices. It is a thick chicken curry flavored with spices, onion, tomato and bell peppers. Bell peppers give an excellent flavor and aroma to the curry. Kadai chicken is a popular chicken curry that you can find in many roadside restaurants in India, and it goes well with chapati, roti or tortilla. I used the garam masala in this recipe that tastes and smells so good.


Smart Cooking Tips: 1. I used red bell pepper in this recipe; you can use any variety of bell pepper. Avoid overcooking the bell pepper, it should be slightly crunchy. 2. You can use tomato puree instead of fresh tomatoes. But make sure to cook until the tomato puree loses its raw tomato smell. Otherwise, the chicken gravy smells raw tomato.


3. I added yogurt to the curry that gives a creamy texture to the curry. You can skip adding the yogurt or replace the yogurt with heavy cream. 5. You can use any part of the chicken in this recipe. Chicken with bones makes a flavorful curry.

A delicious recipe for whole chicken: Kadai chicken is a flavorful recipe using the whole chicken. Whenever I buy a whole chicken, people in the shops ask me how you use it other than making soups. I always prefer buying whole chicken because I make chicken curries and gravies often. You can use any part of the chicken in this curry except chicken skin, even chicken livers, and gizzards. In fact, chicken with bones make a flavorful curry,


but it takes an extra time to cook compared to boneless chicken.

How to serve Kadai chicken? Serve Kadai chicken with chapati or hot steamed rice. Serves

4 Persons


Cooking Time

0:35 Hours

Preparation Time

0:10 Hours

Calories per serving

294.38

Total Time

0:45 Hours

Ingredients for 4 servings Ingredient Name

Qty

CHIKEN BROILER OR FRYERS 1 BRST SKINLESS BNLESS MEAT ONLY RAW

Lb

ROMA TOMATO

2

No

GARAM MASALA

2

Tbsp.

PEPPER RED OR CAYENNE

1

Tbsp.

GINGER GARLIC PASTE

1

Tbsp.

YOGURT PLN WHL MILK 8 GRAMS PROT PER 8 OZ

2

Tbsp.


OIL

4

Tbsp.

TURMERIC GROUND

0.50

Tsp

SALT TABLE

2

Tsp

PEPPER BLACK

0.50

Tsp

SWEET PEPPERS GREEN RAW 1

no

Cooking Direction 1. Cut the chicken into small pieces. Chop the onion and tomatoes finely and dice the bell peppers roughly. 2. In a pan heat oil add onion and cook until onion becomes soft. 3. Add turmeric powder and cook until it loses its raw smell. 4. Add ginger garlic paste and cook until it loses its raw smell. 5. Add the chicken, a tsp of salt, red chili powder, a tbsp of garam masala and mix well. Cover and cook until the chicken get cooked thoroughly.


6. Uncover the lid, add chopped tomatoes and cook until the tomatoes become soft and mushy. 7. Add yogurt, 1 tbsp of garam masala, salt (check for the salt and add accordingly), pepper powder and mix well. Add diced bell pepper and cook for a minute in a medium flame. Kadai chicken is ready to be served.


INDIAN STYLE SPICY CHICKEN MASALA


Chicken masala is an easy and flavorful Indian Chicken recipe with spices. It is a spicy side dish that goes well with rice varieties and chapatti.


Indian Chicken Recipe: Chicken masala is a flavorful chicken recipe made with Indian spices, tomato and onion. It is an easy and simple chicken recipe, even the one new to cooking can also make tasty chicken masala without fail. Chicken masala is a delicious side that goes well with roti, chapati and rice. Also, it is an excellent soothing recipe for common cold and flu. The spices and freshly ground black


pepper helps to make you feel better when you have a cold and sore throat.

Smart Cooking Tips: 1. Cook the tomatoes until it becomes soft and mushy. Otherwise, the chicken masala tastes raw tomato flavor. 2. Use freshly ground black pepper in this recipe, it gives an excellent flavor to the chicken masala. 3. Cook the chicken masala in a low or medium flame for a long time until the oil starts to separate and float on the top. This helps to make a flavorful chicken masala. 4. Avoid adding more quantity of water in this masala. This chicken masala should be in a thick gravy consistency.


An excellent recipe using whole chicken: Chicken masala is a good recipe using the whole chicken. You can use any part of the chicken in chicken masala including chicken liver and chicken gizzard. In fact, chicken masala will be more flavorful if you use chicken with bones. Also, chicken masala is an excellent recipe for the potlucks and parties with the crowd. Because you


can easily make chicken masala in bulk for the parties with a huge crowd. Check out the other spicy pepper chicken recipe.

How to serve spicy chicken masala? Serve Chicken Masala with white rice, chapatti, lemon rice or ghee rice. Serves

8 Persons

Cooking Time

0:40 Hours

Preparation Time

0:10 Hours

Calories per serving

192.71

Total Time

0:50 Hours

Ingredients for 8 servings Ingredient Name

Qty

CHICKEN BROILERS OR

1.50

Lb


FRYERS MEAT ONLY RAW ONIONS RAW

1.50

Cup

ROMA TOMATO

3

No

OIL

4

Tbsp.

CUMIN SEED

1

Tsp

GREEN CHILIES

2

No

GINGER GARLIC PASTE

1

Tbsp.

CORIANDER POWDER

1

Tbsp.

GARAM MASALA

1

Tsp

PEPPER BLACK

0.50

Tbsp.

TURMERIC GROUND

0.50

Tsp

PEPPER RED OR CAYENNE

0.50

Tbsp.

CURRY LEAVES

10

No

SALT TABLE

2

Tsp


Cooking Direction 1. Cut the chicken into small pieces. Chop the onion and tomato finely. 2. In a pan heat oil add cumin seeds, chopped onion, green chilies, curry leaves and cook until the onion becomes soft. 3. Add turmeric powder and mix well. Cook until the turmeric powder loses its raw smell. 4. Add ginger garlic paste and cook until the ginger garlic paste loses its raw smell. 5. Add chopped tomato, salt, and cook until the tomatoes become soft and mushy. 6. Add coriander powder, garam masala, and red chili powder and cook until the spices lose its raw smell. 7. Add chicken, half a cup of water, salt and mix well. Cover and cook the chicken in a medium flame till the chicken gets cooked thoroughly. 8. Uncover the lid add freshly crushed black pepper and cook for another five minutes.


Garnish the chicken with chopped coriander leaves and serve.


INDIAN CHICKEN RECIPE USING ROTISSERIE OR GRILLED CHICKEN

Spicy Indian style chicken recipe using rotisserie


chicken in 35 mins. This chicken is a delicious side dish that goes well with rice varieties and chapati.

Rotisserie Chicken Recipes: Rotisserie is a method of cooking the chicken over a fire. Rotisserie Chicken is handy and economical chicken dish, you can use in fried rice, noodles,


soups, rolls, tacos, and salads. I brought up eating spicy foods, so I always prefer adding spices in my recipes. I tried this spicy Indian style chicken side dish using rotisserie chicken and turned out flavorful. I served the spicy chicken with simple quinoa yogurt rice for a healthy and filling dinner for my family. Quinoa Yogurt Rice and this Spicy Chicken together makes a healthy and delicious combo.

Smart Cooking Tips: 1. Shred the rotisserie chicken into small pieces, so that it will be more flavorful. Also, the chicken will get crispier quickly. 2. Add more quantity of sliced onion and curry leaves in this chicken recipe, the onions, and curry leaves gives an excellent taste to the chicken. 3. Use the wide pan to make this spicy chicken this helps to mix the chicken properly with spices and within the less time, the chicken become crispy.


This chicken recipe tastes good if the chicken gets cooked until the color changes slightly golden brown. 4. Avoid adding more amount of the salt at the beginning because rotisserie chicken recipe itself includes salt. After adding spices, check for the salt and add if necessary. 5. Avoid using the rotisserie chicken skin in this recipe.


Indian chicken recipes using rotisserie chicken: Indian chicken recipes are spicy and flavorful that includes lots of spices and herbs. You can use Rotisserie chicken in making curries and gravies like butter chicken and chicken tikka masala. The best part about the rotisserie chicken is, it requires zero cleaning. Whenever I make chicken recipes at home, I hate the cutting and cleaning part. So Rotisserie chicken is handy for me, quickly I make Indian style curries, gravies, fried rices, Kati roll in lesser time.

How to serve Indian spicy chicken using rotisserie chicken? Serve Indian Spicy Chicken using rotisserie chicken with any of your favorite rice varieties like sambar rice, rasam rice, and yogurt rice. You can also serve with Chapatti.


Serves

8 Persons

Cooking Time

0:25 Hours

Preparation Time

0:10 Hours

Calories per serving

342.95

Total Time

0:35 Hours

Ingredients for 8 servings


Ingredient Name

Qty

CHICKEN BROILER ROTISSERIE BBQ BREAST MEAT ONLY

3

Lb

ONIONS RAW

3

Cup

CURRY LEAVES

20

No

FENNEL SEED

1

Tbsp.

GREEN CHILIES

2

No

OIL

4

Tbsp.

GINGER GARLIC PASTE

2

Tbsp.

PEPPER RED OR CAYENNE

1

Tbsp.

CORIANDER POWDER

2

Tbsp.

GARAM MASALA

2

Tbsp.

TURMERIC GROUND

0.50

Tsp

Cooking Direction


1. Remove the rotisserie chicken skin completely and shred them into the small pieces. 2. In a pan heat oil add fennel seeds, sliced onion, green chilies, curry leaves and cook until onion becomes soft. 3. Add turmeric powder and mix well. Cook until the turmeric powder loses its raw smell. 4. Add ginger garlic paste and cook until the ginger garlic paste loses its raw smell. 5. Add coriander powder, red chili powder and cook until the spices lose its raw smell. 6. Add the shredded chicken, garam masala and mix well. Check for the salt if it is necessary, add salt now. Because rotisserie chicken by itself tastes mildly salty, so check for the taste before adding salt. 7. Keep cooking until the chicken color changes slightly into golden brown. Make sure to stir occasionally to avoid burning the onion and spices.


CHICKEN CHOP RECIPE WITH COCONUT AND HERBS


Chicken chop recipe is an easy chicken recipe with coconut and fresh herbs in 30 minutes. It is a quick


and healthy chicken recipe to make at home for dinner.

Chicken Recipes for Dinner: Chicken chop recipe is made with fresh herbs and spices. So it is a healthy chicken recipe to make


for dinner. Chicken Chops is a delicious side dish goes well with chapati and rice varieties. It tastes spicy and garlicky, but at the same time, it is not loaded with strong spices like garam masala, coriander powder, and cumin. I like spicy chicken recipes, so most of the time ended up in making regular pepper chicken, chicken masala, and chicken curry. Chicken chops taste different compared to the other spicy chicken recipes. For the first time, I tasted chicken chops at my friend Chaitra’s home, and I liked it a lot. She shared this excellent recipe with me.

Smart Cooking Tips: 1. Add more garlic compared to other spices and herbs. Garlic gives a nice aroma and flavor to the chicken. 2. Add little amount of water for grinding the coconut and green chilies mixture. Because chicken by itself oozes water when cooking, chicken chops gravy should be in a thick gravy


consistency. Also, if you add more water for grinding, the coconut will remain as it is without grinding to a smooth paste. 3. Chicken chops is not a dry chicken recipe; it should be in a gravy consistency. So avoid cooking chicken chops until it becomes completely dry. 4. If you are using frozen shredded coconut make sure to thaw it before grinding to make a smooth paste. 5. You can use any part of the chicken for this recipe except the chicken liver and gizzard.

Easy and Healthy Chicken Recipe: Chicken chop is a quick and healthy chicken recipe without deep frying. The best part of this recipe is, it does not include any chopping work. If you do not like chopping or slicing the onion and tomatoes, then you should try this recipe. It is easy to grind the coconut, coriander leaves, cinnamon,


cloves and garlic together in 2 minutes. The green color puree in the first picture is the grounded coconut mixture that I used in this recipe.

How to serve Chicken Chops? Serve Chicken Chops with chapatti, rice or as a side with any rice varieties like ghee rice and carrot rice.


Serves

6 Persons

Cooking Time

0:25 Hours

Preparation Time

0:05 Hours

Calories per serving

242.81

Total Time

0:30 Hours

Ingredients for 6 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS MEAT ONLY RAW

1.50

Lb

COCONUT MEAT RAW

0.50

Cup

GREEN CHILIES

4

No

GARLIC RAW

28

Gms

CLOVES

3

Gms

CINNAMON

4

Gms


CILANTRO (CORIANDER)LEAVES RAW

0.50

Cup

OIL

3

Tbsp.

SALT TABLE

1

Tsp

GINGER ROOT RAW

2

Tsp

TURMERIC GROUND

0.50

Tsp

Cooking Direction 1. Cut the chicken into small pieces. Grind the shredded coconut, garlic, ginger, green chilies, coriander leaves, cinnamon, cloves together in a mixer or blender to the smooth paste. Add a little water to grind the coconut mixture to the smooth paste. 2. In a pan heat oil add chopped chicken, salt, turmeric powder, grounded coconut mixture and mixed well. 3. Cover and cook until the chicken get cooked thoroughly. 4. Uncover the lid and cook until the coconut


mixture turns into a thick gravy. Keep stirring in between to avoid burning and sticking the coconut mixture to the bottom of a pan.


HYDERABADI CHICKEN BIRYANI - A CLASSIC CHICKEN AND RICE RECIPE


Hyderabadi chicken biryani (Chicken dum biryani) is a classic Indian chicken recipe. Chicken marinated with the spices, yogurt and cooked with white rice.


How to make Chicken Dum Biryani Recipe?


Making chicken biryani at home is simple though it is a time-consuming dish. There are various types of chicken biryani like Mughlai Biryani, Sindhi Biryani, Ambur Biryani, Kacchi Biryani one such famous type is Hyderabadi biryani. Hyderabadi biryani is made by marinating the chicken the chicken with spices, herbs, and yogurt and cook covered (dum) with white rice. It is a flavorful and aromatic biryani with juicy chicken, spices, and herbs. It is easy to make at home with the following tips. The way he explained the recipe inspired me to try this Hyderabadi Biryani.


Smart Cooking Tips: 1. Choose a long-grain rice like basmati for this recipe. Soak it for at least an hour. This help to expand the rice when cooking without breaking.


2. Check for the right amount of salt before adding the rice. The taste of the rice completely depends on it. If it is too salty, the biryani also tastes salty. 3. I used store bought fried onions if you don’t have you can easily make at home. Fried onions give an excellent taste to the biryani, so don’t skip it.


How to make fried onions for biryani? 1. Slice the onion thinly and add rice flour or corn flour to it. 2. Mix well without adding water.


3. Deep fry it in a medium flame until the color changes into golden brown. 4. Use larger chicken pieces with bones for this recipe. Chicken with bones gives a flavorful biryani. 5. Choose a tight lid for covering the biryani without any small openings. It should be completely covered. If you do not have a tight lid, cover the pan with clean kitchen towel and place a lid on it. This helps to avoid the steam from leaving out of a pan. 6. Layer the chicken and rice evenly without crowding. A Classic Indian recipe: Biryani is one of the best recipes from Indian cuisine. It is a rich and flavorful dish made with spices and meat or chicken or vegetable. There are no special occasions or family functions without biryani. In India, there are special chefs to cook


biryani for the huge crowd. During my childhood days, we have an excellent chef to make biryani. For all the family functions, he is the one cook biryani for all of us. Wow!! Still remember the aroma and the moment how everyone waited for the biryani to serve.


How to serve Hyderabadi Chicken Biryani? Serve Hyderabadi Chicken Biryani with Onion Yogurt Raita or Brinjal Gravy or Boiled Egg. Serves

8 Persons

Cooking Time

1:00 Hours

Preparation Time

2:00 Hours

Calories per serving

451.69

Total Time

3:0 Hours

Ingredients for 8 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS MEAT ONLY RAW

2

Lb


YOGURT PLN LOW FAT 12 GRAMS PROT PER 8 OZ

0.50

Cup

RICE WHITE LONG-GRAIN REG 3 RAW ENR

Cup

OIL

4

Tbsp.

GINGER GARLIC PASTE

1.50

Tbsp.

CORIANDER POWDER

2

Tbsp.

CUMIN SEED

1

Tsp

GARAM MASALA

1

Tbsp.

SALT TABLE

1

Tsp

TURMERIC GROUND

0.50

Tsp

GREEN CHILIES

4

No

MINT LEAVES

0.50

Cup

CILANTRO (CORIANDER)LEAVES RAW

0.50

Cup

ONIONS RAW

1

Cup


PEPPER RED OR CAYENNE

1

Tsp

CINNAMON

1

No

CLOVES

2

No

CARDAMOM

2

No

ROSE WATER

1

Tsp

LEMON JUICE RAW

1

Tsp

GHEE

1

Tbsp.

Cooking Direction Cut the chicken into bigger pieces and 1. marinate it with coriander powder, red chili powder, garam masala, turmeric powder, ginger garlic paste, yogurt, oil, mint leaves, green chilies, chopped coriander leaves, lemon juice, fried onions and cumin powder. Refrigerate it for at least 2 hours. 2. Soak basmati rice in cold water for at least an hour. In the meantime, you can prepare


3.

4.

5. 6.

fried onions if you do not have store bought one. Slice the onions thinly and sprinkle rice flour. Mix well and deep fry it in a hot oil until the color changes to golden brown. After a couple of hours pull out the chicken from refrigerator and arrange evenly on a wide pan. Avoid crowding the chicken too much, each and every piece must be touching the bottom of a pan. In a separate pan bring water to boil. When its start boiling, add salt, cumin seeds, cinnamon stick, cloves, bay leaf and cardamom to the boiling water. Add a tsp of oil and mix well. Check for the salt at this time before adding rice. The water should not be too salty nor saltless, it should be in a right taste. Add rice to the boiling water and mix well. Cook until the rice gets 75 % done. Drain the rice thoroughly using a colander and lay it on the chicken evenly. Top the rice with kewra water, rose water, ghee, chopped coriander leaves and fried


onions. Cover the pan with a tight lid and cook over high heat for five mins, medium heat for 15 minutes and low flame for 20 mins. Keep the biryani covered for at least 10 minutes after cooking and serve.


BROILED INDIAN CHICKEN SEEKH KEBAB WITH SPICES


Chicken seekh kebab (chicken kabobs) is easy to make at home without using a grill in 30 mins. It is a healthy dinner recipe using the chicken and spices.


How to make chicken seekh kabab? Traditionally chicken seekh kabobs are made by


using a grill. But I tried making it in a conventional oven by broiling the kabab for 20 - 25 minutes. You can also make kabab using a wide skillet on the stove top. Chicken seekh kabab is made with minced or ground chicken, spices, and herbs. Ground chicken molded on the bamboo skewers and grilled. It is an excellent grilled chicken recipe to enjoy in a hot summer. Also, you can broil it in a conventional oven, broiled chicken kebabs taste equally good to the grilled kabab.


Smart Cooking Tips: 1. Ground chicken is used to make seekh kebab. If you do not have the ground chicken, you can easily


make minced chicken at home. Place boneless, skinless chicken in a food processor or mixer and grind it until it becomes minced completely. 2. Make sure to chop the onion and green chilies finely, so that it is easily mixed with ground chicken. 3. Soak bamboo skewers in cold water for at least 20 minutes. This process helps to prevent the skewers from burning. You can also replace the bamboo skewers with steel skewers. 4. Mold the ground chicken evenly on bamboo skewers, so that it will get cook evenly.


5. Keep turning the kebabs occasionally when cooking, this helps to cook the kebabs evenly on all the sides. 6. If you are grilling the kebabs brush the grill grate with enough amount of oil to prevent the kebabs sticking to the grill grate. 7. I made the kebabs without marinating the


chicken if you have more time marinate it for at least an hour. Marinating the chicken helps to yield a flavorful kebab. 8. I used boneless, skinless chicken breast in this recipe. You can also use boneless, skinless chicken thighs. Chicken thighs make an excellent kebab.


How to serve Chicken Kebab? Serve chicken kebab as it is or with sliced onion or with your favorite sauces. Serves

4 Persons

Cooking Time

0:20 Hours

Preparation Time

0:10 Hours

Calories per serving

193.21

Total Time

0:30 Hours

Ingredients for 4 servings Ingredient Name

Qty

CHICKEN GROUND RAW

2

Cup

ONIONS RAW

0.75

Cup

GREEN CHILIES

2

No


CILANTRO (CORIANDER)LEAVES RAW

0.25

Cup

MINT LEAVES

10

No

SALT TABLE

2

Tsp

PEPPER RED OR CAYENNE

1

Tsp

CORIANDER POWDER

1

Tbsp.

GARLIC RAW

1

Tsp

GARAM MASALA

0.50

Tbsp.

LEMON JUICE RAW

1

Tsp

OIL

2

Tbsp.

Cooking Direction 1. Soak bamboo skewers in cold water for half an hour. 2. In a bowl add the ground chicken, chopped onion, green chilies, mint leaves, coriander leaves, red chili powder, coriander


powder, oil, garam masala, salt and mix well. 3. Mold the chicken mixture around bamboo skewers evenly and arrange the kebab evenly on baking tray and broil it for 20 minutes or until it gets cooked thoroughly.


CRISPY AND CRUNCHY CHICKEN PAKORA (PAKODA) IN 20 MINS


Chicken pakora (pakoda) is a crispy and crunchy appetizer. Also it is a quick evening snack. It is an easy and simple Indian fried chicken recipe to make in 20 minutes.

A crispy finger food for parties: Chicken pakora is a quick and crispy appetizer for parties. From kids to everyone loves this chicken pakora. This is my favorite appetizer because it is easy and simple to make in less time. You can also chop and marinate the chicken with spices ahead and store it in a refrigerator. Before party Sprinkle besan flour, mix well and deep fry it in a hot oil. This process helps to make this appetizer in few minutes and also, you can serve it fresh for your guests. I simply serve the chicken pakora with tomato ketchup or tomato chili sauce. Chicken pakora is also an exciting snack on cold winter days or rainy days.


How to make chicken pakora? Chicken pakora is a quick and simple appetizer to make at home with the following smart cooking tips. It is more similar to onion pakora recipe with a few changes.


Smart Cooking Tips: 1. Use a boneless, skinless part of the chicken to make this recipe. I used chicken breast in this recipe. 2. Slice the chicken into the thin pieces. If you slice it into a thicker piece, the inner part of the chicken will remain uncooked. Also, it will not be more flavorful. 3. Avoid making a thin batter because it is difficult to coat the chicken pieces. 4. Fennel seeds and curry leaves give a unique taste to the chicken pakora. 5. Fry the chicken pieces in a medium flame, so that it will get cook evenly on all the sides. 6. Drop the chicken pieces one by one and avoid crowding it in oil while frying. If you crowd the chicken pieces in hot oil, it will remain uncooked. Also, it will not turn out crispy.


How to serve Chicken Pakora? Serve Chicken Pakora with ketchup or your favorite sauces. Serves

4 Persons

Cooking Time

0:07 Hours

Preparation Time

0:15 Hours

Calories per serving

625.81

Total Time

0:22 Hours

Ingredients for 4 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS MEAT ONLY RAW

350

Gms

CHICKPEA FLOUR (BESAN)

0.25

Cup

PEPPER RED OR CAYENNE

2

Tsp


CORIANDER POWDER

1

Tsp

GINGER GARLIC PASTE

0.50

Tsp

SALT TABLE

1

Tsp

GARAM MASALA

1

Tsp

FENNEL SEED

1

Tsp

TURMERIC GROUND

0.25

Tsp

OIL

1

Cup

LEMON JUICE RAW

1

Tsp

Cooking Direction 1. Slice the boneless, skinless chicken into the thin pieces. 2. In a bowl combine sliced chicken pieces, coriander powder, red chili powder, garam masala, salt, turmeric powder, ginger garlic paste, fennel seeds, lemon juice, curry leaves and mix well. Sprinkle a little amount of water and mix well until the


spices coated evenly on the chicken pieces. 3. Add besan flour, sprinkle a little amount of water and mix well until it coats evenly on the chicken pieces. 4. Drop the chicken pieces one by one in a hot oil and deep fry it until the color changes into golden brown.


EASY CHICKEN PAD THAI - STIR FRIED NOODLES WITH PEANUTS


Chicken pad thai recipe (stir fried noodles) with homemade pad thai sauce is quick and easy dinner recipe to make at home in 20 minutes.


How to make Pad Thai Sauce at home? Pad thai sauce is easy and simple to make at home with just three ingredients in less than 5 minutes. It is a sweet, salty and tangy sauce. 1. In a medium size bowl add brown sugar, tamarind concentrate, and fish sauce. Mix well. 2. Heat the mixture in a microwave oven for 40 60 seconds or until the sugar melts down completely and mixes with tamarind concentrate and fish sauce evenly. You can also heat it on the stovetop. Keep stirring in between to avoid burning the sugar. 3. Allow it to cool completely. Check for the taste and adjust adding fish sauce, because fish sauce is a salty agent in this recipe. You can also buy pad thai sauce from stores, but it is easy and quick to make at home in 5 minutes. You can find tamarind concentrate and fish sauce in Asian Grocery Stores.


How to grow Moong or Mung Sprouts at home? Homegrown moong sprouts are healthy and hygienic compared to store bought. You can easily grow moong sprouts at home with the following simple directions. 1. Wash the moong dal at least 4 -5 times properly in cold water and soak it in cold water for 8 - 10 hours or overnight in a dark and warm place. 2. After 8 - 10 hours of soaking the beans are swelled, and you will notice a split on the seeds. If the seeds are not swelled, soak it in cold water for an extra time. 3. Use a plastic container with tiny holes in it and spread the swelled moong seeds evenly. 4. Cover the plastic container with muslin or cheesecloth. Cheesecloth makes a dark and breathable lid for the moong beans.


5. Water the moong beans at least twice a day to keep them cool and grow for 4 - 5 days. Make sure to place a big bowl under the plastic while watering to avoid the water to spill outside. 6. When the sprouts are ready to use, trim off the roots on the bottom. You can also store the sprouts in a refrigerator for a long time.


Easy and Quick Dinner: Pad thai is a quick and easy dinner to make in 20 minutes apart from an hour of soaking time. Whenever I visit Thai or Chinese restaurant, the


first thing I order for Pad Thai noodles. I am a big fan of Pad Thai, and I can eat it anytime. So I thought I should learn to make Pad Thai at home. So I started collecting the ingredients first like Rice noodles and fish sauce which are new to me, and I found it in local Asian grocery store. After started making it home, I came to know that this is the easiest and simplest noodles recipes to make at home. Though I didn’t use a sweet radish, tofu or dried shrimp in this recipe, it tastes delicious.


Smart Cooking Tips: 1. I used boneless, skinless chicken in this recipe; you can also use shrimp or beef or all together. 2. I made pad thai sauce at home make sure to taste the sauce for sourness, salty and sweet before using in the recipe. Because Pad Thai sauce is the only flavoring agent in this recipe. 3. I used store bought tamarind concentrate for this recipe; you can also use wet tamarind and make a paste out of it. 4. Traditionally in Pad Thai Sauce they use palm sugar, but I used dark brown sugar that tastes and smell similar to palm sugar. 5. Use Chinese wok to cook Pad Thai. Chinese woks are excellent to make for stir fries, and it works excellent for this recipe. 6. If you are allergic to nut, avoid using peanuts in this recipe, but peanuts give crunchiness to the


noodles.


How to serve Pad Thai? Garnish Pad Thai with crushed peanuts, bean sprouts and serve with lemon wedges. Serves

2 Persons

Cooking Time

0:20 Hours

Preparation Time

1:00 Hours

Calories per serving

686.42

Total Time

1:20 Hours

Ingredients for 2 servings Ingredient Name

Qty

RICE NOODLES DRY

5

CHICKEN BROILER OR FRYERS 200 BRST SKINLESS BNLESS MEAT

oz gms


ONLY RAW CANOLA OIL

2

tbsp

EGG WHL RAW FRSH

2

tsp

FISH SAUCE

1

tbsp

PEANUTS ALL TYPES RAW

3

Tbsp.

BEANS NAVY MATURE SEEDS 1 SPROUTED RAW

cup

GARLIC RAW

1

Tsp

RED PEPPER FLAKES

2

tsp

SUGARS BROWN

0.25

cup

WATER

0.25

cup

TAMARIND

1

tsp

SOY SAUCE

1

tsp

Cooking Direction 1. Soak rice noodles in cold water for an


2.

3.

4.

5.

6.

hour. Drain the water completely and keep it aside until needed. Chop the boneless, skinless chicken into small pieces and marinate it with soy sauce, chopped garlic and red pepper flakes for half an hour in the refrigerator. For making Pad Thai Sauce: Mix brown sugar, fish sauce, tamarind concentrate in a bowl and heat it in a microwave oven for 40 - 60 seconds or until the sugar gets melted completely. Keep all the ingredients ready before heating a wok, because in a wok the things get cook quickly compared to a pan and it tends to burn the ingredients faster. In a wok heat oil and add marinated chicken. Cook until the chicken gets cooked thoroughly. Add rice noodles, pad thai sauce and mix well. Check for the taste and add pad thai sauce according to your taste. Push the noodles to one corner of the wok and make space for the eggs. Add eggs and


cook until it gets half done. 7. Place the noodles in the egg and mix well. Fold in bean sprouts, garlic chives and mix well. Garnish it with crushed peanuts.


QUICK AND CRISPY CHICKEN CUTLETS PARTY APPETIZERS

Crispy Chicken Cutlets with Potato and Panko Bread Crumbs is a quick and delicious finger food


for parties in 30 minutes.

Easy and Crispy Finger Food for Parties: Chicken Cutlets are easy and simple to make at


home for parties. It is an excellent finger food for parties, even kids love these crispy cutlets. Ground chicken and potato takes less to cook so you can make these cutlets in less time. If you are hosting a party at your home, don’t forget to make this Chicken Cutlet, your guests will love it. You can also make chicken cutlets without potatoes.


Smart Cooking Tips: 1. Remove the boiled potato from hot water immediately, if the potato sits in hot water for a long time, the patties will tend to break while


frying. 2. You can also boil the potato in a microwave oven, which is an easy and quick method. 3. I add the whole raw egg for binding the patties, you can also add only egg whites. Make sure to cool the boiled potato and cooked chicken completely before adding the egg. Because egg tends to cook in the minimal heat also.


4. You can also avoid adding potato in the cutlet, but potato gives an excellent taste. 5. I used Panko bread crumbs for coating the cutlets which give an excellent crispy texture to the


cutlets. 6. If you do not have ground chicken, don’t worry you can easily make it at home as I do. Take boneless, skinless chicken breast and grind it in a mixer or food processor. 7. You can also deep fry the patties, personally, I love shallow fried cutlets.


How to serve Chicken Cutlets? Serve Chicken Cutlets with Tomato Ketchup or any of your favorite sauces. I like to have it with tomato ketchup, but my little kid Aldrich loves to have it in between burger buns. Serves

6 Persons

Cooking Time

0:30 Hours

Preparation Time

0:05 Hours

Calories per serving

320.20

Total Time

0:35 Hours

Ingredients for 6 servings Ingredient Name

Qty

CHICKEN GROUND RAW

400

gms


YELLOW POTATO

1

no

EGG WHL RAW FRSH

1

no

BREAD CRUMBS DRY GRATED SEASONED

0.50

cup

OIL

0.50

cup

CORIANDER POWDER

1

tbsp

SALT TABLE

1.50

tsp

PEPPER RED OR CAYENNE

0.50

tbsp

ONIONS RAW

0.50

cup

CILANTRO (CORIANDER)LEAVES RAW

0.25

cup

GINGER GARLIC PASTE

1

tsp

TURMERIC GROUND

0.25

tsp

Cooking Direction 1. Peel and chop the potato roughly. Discard


2.

3.

4.

5.

6.

7.

8.

the potato skin. In a saucepan add chopped potato, water, salt and boil until it becomes soft. Immediately remove the potato from hot water and allow it to cool. Discard the hot water. Mash the potato using the fingers or potato masher or fork until smooth and keep aside until needed. In a separate pan heat a tbsp of oil and add chopped onion and cook until onion becomes soft. Add ginger garlic paste, turmeric powder and mix well. Cook until ginger garlic paste loses its raw smell. Add ground chicken, coriander powder, salt, red chili powder and mix well. Cook until the chicken gets cooked thoroughly. Allow it to cool completely. In a wide bowl add mashed potato and cooked chicken and mix well. Check for the salt at this time before adding egg. Add egg, chopped coriander leaves and


mixed well. Divide the mixture into small balls. 9. In a plate spread bread crumbs and roll the chicken balls. Press in between your palms gently and make thin patties. 10. In a hot oil drop the patties, one by one slowly and shallow fry it until the color changes into golden brown. Serve the cutlets with ketchup or any of your favorite sauce.


GRILLED CHICKEN SALAD WITH GRAPES AND PECANS

Healthy Chicken Salad with Grapes, Pecans, Lettuce and chicken marinated and grilled with


Indian spices is a quick and easy dinner recipe to make in 20 mins.


A healthy chicken dinner recipe: This chicken salad is one of the healthy dinner recipes. It is a combination of protein-rich chicken breast, anti-oxidant rich red grapes, pecans loaded with Omega-6 and Lettuce with many benefits together makes a healthy salad. I used homemade mayonnaise for topping this salad that doesn’t use egg or artificial preservatives. So it is low in calorie and healthy compared to store bought.


Grilled chicken breast with Indian spices: As you know, chicken tastes better when cooked with right spices. Particularly for salads, I like it to be little spicy. In this recipe, I marinated this chicken with some Indian spices, such as coriander powder, turmeric, and ginger garlic paste. This combination gives a unique flavor and taste; that compensates well with the lettuce and grapes used in the salad.


Smart Cooking Tips 1. I cooked chicken on the stove top using a pan, to speed up the cooking time. You can also grill or bake the chicken breast. 2. I used Indian spices to season the chicken; you can also use your favorite seasonings. 3. I used lettuce in this salad so that it will be more fillings and healthy too; you can skip adding lettuce if you want the salad to be light.

A delicious and filling salad for kids: Kids would love this salad too, sweetness from grapes and crunchiness from pecans make it more exciting for the kids. Moreover, my son likes the chicken in it too. I make this salad for a lunch box for my son and sometimes fill it in between whole grain bread to make it satisfying and healthy lunch. When making for kids, make sure the spices are not


overpowering or hot. I would also add little bit more mayonnaise, so it is creamy and tasty.


How to serve Chicken Salad? Serve this salad as it is or with bread slices as a sandwich. Serves

2 Persons

Cooking Time

0:20 Hours

Preparation Time

0:05 Hours

Calories per serving

485.77

Total Time

0:25 Hours

Ingredients for 2 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS MEAT ONLY RAW

0.50

Lb

GRAPES RED OR GRN (EURO TYPE SUCH AS THOMPSON SEEDLESS) RAW

1

Cup


ROMAINE OR COS LETTUCE RAW

1

Cup

MAYO SALAD DRSNG REG

3

Tbsp

PECANS

0.25

Cup

CORIANDER POWDER

1

Tsp

PEPPER RED OR CAYENNE

1

Tsp

LEMON JUICE RAW

1

Tsp

SALT TABLE

0.75

tsp

OIL

1

tsp

GINGER GARLIC PASTE

1

tbsp

Cooking Direction 1. Marinate the chicken with coriander powder, salt, turmeric powder, lemon juice and ginger garlic paste for 10 minutes (If you are in a hurry, you can skip the 10 minutes of marination).


Heat a tbsp. of oil in a pan and roast the 2. marinated chicken on both sides until it gets cooked thoroughly. You can also grill the chicken. 3. Chop the cooked chicken, lettuce into small pieces and slice the grapes in the half. 4. Combine chopped chicken, lettuce, sliced grapes, mayonnaise, roasted pecans and mix well (you can also add salt and pepper for taste in the salad, I added enough spices and salt in the chicken, so I didn’t add salt and pepper). 5. Serve as it is or with the bread slices as a sandwich.


SWEET AND SPICY CHICKEN WITH BELL PEPPERS AND PEAS

Sweet and spicy chicken is a simple chicken masala made in 30 minutes. Tomato ketchup with


Sriracha sauce and capsicum gives a unique taste and flavor. If you tired of eating the simple chicken masala every time, give a simple twist and flavor to the chicken masala with tomato ketchup, sriracha sauce, and capsicum.

Easy chicken recipe using chicken breast: This chicken recipe is easy and simple to make in 30 minutes. Boneless and skinless chicken takes less time to cook, so I used chicken breast in this recipe. Capsicum gives an excellent flavor and color to this recipe. I used green capsicum in this recipe; you can also use red, yellow or orange capsicum.


Smart Tips: 1. Chop the chicken into small pieces, so that it will cook faster, and it will also help the flavor to absorb in the chicken. 2. Avoid cooking capsicum for a longer time, it should remain crunchy. 3. I used ketchup and sriracha sauce in this recipe;


you can also use Maggie tomato chili sauce.

Easy Indian Chicken recipes for kids: Most of the Indian Chicken recipes are spicy, and it will be difficult for the kids to eat. This chicken recipe tastes spicy, but the sauces give a mild sweet taste to the chicken and perfect for the kids. You can also wrap this chicken in chapati and pack for the lunch box.


How to Serve this sweet and spicy Chicken? You can serve this chicken as a side with Egg Fried Rice, Mushroom Fried Rice, Carrot Rice, and any varieties. It can also serve with Chapati and Roti, or even you can wrap in between chapati and make it as a chicken roll. Serves

4 Persons

Cooking Time

0:30 Hours

Preparation Time

0:10 Hours

Calories per serving

295.22

Total Time

0:40 Hours

Ingredients for 4 servings Ingredient Name

Qty

CHICKEN BROILERS OR

1

lb


FRYERS MEAT ONLY RAW ONIONS RAW

1

cup

OIL

4

tbsp

GINGER GARLIC PASTE

1

tsp

CORIANDER POWDER

2

tsp

GARAM MASALA

1

tsp

PEPPER RED OR CAYENNE

1

tsp

SWEET PEPPERS GREEN RAW

1

no

ROMA TOMATO

1

no

TOMATO KETCHUP

2

tbsp

SRIRACHA CHILI GARLIC SAUCE

1

tsp

CUMIN SEED

0.50

tsp

SWEET PEAS

0.50

CUP

Cooking Direction


1. Chop the chicken into small pieces and slice the onion thinly. 2. In a pan heat oil add cumin seeds, sliced onion and cook until onion becomes soft. 3. Add ginger garlic paste, turmeric powder and mix well. Cook until ginger garlic paste loses its raw smell. 4. Add chopped tomato and cook until it becomes soft. 5. Add coriander powder, garam masala, salt and mix well. Sprinkle a little amount of water and cook until the spices loses its raw smell. 6. Add chopped chicken and mix well. Cover and cook until the chicken gets cooked. 7. Add tomato ketchup, sriracha sauce and mix well. 8. Add diced capsicum, sweet peas and mix well. Garnish it with chopped coriander leaves.


SHREDDED CHICKEN A DELICIOUS QUICK SIDE FOR DINNER

Shredded Chicken with Spices, Onion, and Curry


leaves, a perfect dry side dish for any rice entree. This is my family’s special recipe made In 30 mins.

Special Dry Chicken Breast Side Dish: My mother in law makes this recipe, whenever we need a quick side. That too if we wanted a chicken dish. This chicken recipe is a dry one and an excellent side dish for any rice variety. Especially for sambar, rasam or curd rice. It tastes less spicy, with lots of crisp and flavor. It is also the best alternative for the fried Indian Chicken recipes, which is usually not healthy because of frying. Kids love this Chicken too, because of the mild spice taste and flavor. As this is made only with chicken breast, it is filled with protein and easy to eat as well.


Smart Tips: 1. Avoid adding more amount of water for cooking chicken, chicken by itself oozes water when cooking. 2. Shred the chicken into small pieces, so the spices will mix well and also helps the chicken to turn crispy quickly. 3. Onion and Curry leaves give a unique taste to this recipe. Avoid adding too much of oil in this


recipe, because the chicken should become completely dry and crispy.

How to Serve this Shredded Dry Chicken? This shredded dry chicken tastes best with Sambar Rice, Yogurt Rice, and Rasam Rice. My favorite combo is Sambar rice and Shredded Chicken.


Serves

4 Persons

Cooking Time

0:30 Hours

Preparation Time

0:10 Hours

Calories per serving

270.83

Total Time

0:40 Hours

Ingredients for 4 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 1 MEAT ONLY RAW

lb

ONIONS RAW

1

cup

CURRY LEAVES

10

no

OIL

4

tbsp

GINGER GARLIC PASTE

1

tsp

PEPPER RED OR CAYENNE

1

tsp


CORIANDER POWDER

1

tsp

SALT TABLE

1

tsp

GARAM MASALA

0.50

tsp

PEPPER BLACK

0.50

tsp

WATER

0.25

cup

TURMERIC GROUND

0.25

tsp

FENNEL SEED

1

tsp

Cooking Direction 1. Chop the chicken roughly and onions finely. 2. In a pan add chopped chicken, ginger garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, salt, water and mix well. Cover and cook until the chicken get cooked completely. (If you still notice water content in chicken after cooking, open the lid and allow to cook for few minutes until it becomes dry). 3. Allow it to cool and shred the chicken into


small pieces. 4. In a separate wide pan heat oil, add fennel seeds, chopped onion, curry leaves and cook until onion becomes soft. 5. Add shredded chicken and mix well. Cook until the chicken becomes dry completely and little crispy. 6. Check for the salt and add pepper powder and mix well. Garnish it with chopped coriander leaves.


SPINACH (PALAK) CHICKEN CURRY- A HEALTHY INDIAN DINNER


Spinach or Palak Chicken Curry also known as Palak Murgh in India. It is a low-calorie healthy curry prepared in 40 mins that go well with rice.

Low-calorie Healthy Chicken Recipe: Palak Murgh is a healthy Indian chicken curry recipe. It is an excellent and tastiest way to include spinach in the diet. Make sure to add spices according to your taste.

Smart Tip:


1) Avoid blanching or cooking spinach for a long time. Cooking the greens for a longer time tend to lose its nutrition and beautiful green color.


2) For blanching spinach quickly you can do it in the microwave also. Just add spinach and water in a microwave-safe bowl and cook it. Once the spinach leaves shrink allow it to cool and make a smooth puree.

Easy Indian Green Chicken Curry: Palak Murgh is a traditional Indian Chicken Curry.


Chicken marinated with yogurt and spices, cooked with onion, tomato, and spinach. It is a spicy, creamy and flavorful chicken recipe filled with much goodness. I used chicken with bones to make this curry, so it takes extra time to cook. If you are using boneless chicken, this curry will be ready in 30 minutes. Kids would also love this chicken curry. Make sure to reduce the spices according to your children taste.

How to serve Palak Murgh?


You can serve this as a side for Roti or Chapatti. Alternatively, even better, mix it with Rice for a delicious spinach rice. Serves

5 Persons

Cooking Time

0:40 Hours

Preparation Time

0:10 Hours

Calories per serving

272.19

Total Time

0:50 Hours

Ingredients for 5 servings Ingredient Name

Qty

SPINACH RAW

200

gms

CHICKEN BROILERS OR FRYERS 1 MEAT ONLY RAW

lb

YOGURT PLN LOW FAT 12 GRAMS PROT PER 8 OZ

cup

0.25


CORIANDER POWDER

1.50

tbsp

GARAM MASALA

1

tsp

TURMERIC GROUND

0.25

tsp

SALT TABLE

1.50

tsp

PEPPER RED OR CAYENNE

1.50

tbsp

GINGER GARLIC PASTE

1.50

tbsp

OIL

4

tbsp

CUMIN SEED

1

tsp

ONIONS RAW

1

cup

ROMA TOMATO

2

no

WATER

0.50

cup

CINNAMON

5

gms

CLOVES

2

no

CARDAMOM

1

no


BAY LEAF

1

no

Cooking Direction 1. Chop the chicken into small pieces and marinate it with yogurt, salt, turmeric powder, red chili powder, ginger garlic paste, garam masala and coriander powder for 30 minutes. 2. In a pan heat oil, add cumin seeds, cinnamon stick, cloves, cardamom, bay leaf and saute until nice aroma comes out. Add chopped onion and cook until it becomes soft. 3. Add ginger garlic paste and cook until it loses its raw smell. 4. Add chopped tomatoes and cook until it becomes soft and mushy. 5. Add marinated chicken, half a cup of water, cover and cook until the chicken gets cooked completely (keep stirring in between to avoid burning the onion, tomatoes, and spices).


In the meantime blanch spinach in hot water for 3 - 5 minutes, allow it to cool and make a smooth puree and add it to the cooked chicken. 7. Check for the salt and remove from heat immediately. 6.


CHICKEN FAJITA OMELETTE

Mexican-style omelet with grilled chicken and fresh vegetables topped with sour cream and salsa. I usually make this omelet on Saturday’s for brunch


at my home. It is an entree with a combination of eggs, cheese and vegetables all in one dish. I tried Fajita omelets in IHOP and liked it immediately, so I wanted to make it at home. Surprisingly this omelet was easy to make and came out excellent. It took only a few mins to make. Since it is loaded with eggs, chicken, cheese and vegetables it makes you feel fuller for a long time. Serves

1 Persons

Cooking Time

0:20 Hours

Preparation Time

0:10 Hours

Calories per serving

370.28

Total Time

0:30 Hours

Ingredients for 1 servings Ingredient Name

Qty


CHICKEN BROILERS OR FRYERS 0.50 MEAT ONLY RAW

cup

SWEET PEPPERS GREEN RAW

3

tbsp

EGG WHL RAW FRSH

2

no

CHEDDAR CHEESE

2

tbsp

PEPPER BLACK

0.25

tsp

TACO SEASONING MIX DRY ORIGINAL

1

tsp

BUTTER WITHOUT SALT

1

tsp

ONIONS RAW

0.25

cup

MILK WHOLE 3.25% MILKFAT W/ 2 ADDED VITAMIN D

tbsp

Cooking Direction 1. Chop the chicken finely. In a pan heat a tsp of butter, add chopped chicken pieces, salt, pepper and fajita seasoning powder. Mix


well and cook until chicken is done. 2. In a small bowl beat the eggs, milk, capsicum and black pepper together. Grease the skillet with butter. 3. Pour the egg mixture on the skillet, spread it evenly by moving the skillet and cook until the egg is done. Fill the omelet with cooked chicken and shredded cheese. Garnish it with salsa and sour cream.


CHICKEN TIKKA - INDIAN GRILLED CHICKEN WITH SPICES

Chicken Tikka is an Indian grilled chicken which is similar to tandoori chicken. A popular Indian


chicken side which is grilled with spices and vegetables. This grilled chicken variety is a lot different from the regular one. It is mainly because of the preparation method and the ingredient that are used.

Marinate the chicken with spices: The secret of making a good tikka is in the marinating process. Add all the ingredients listed in the recipe below and marinate the chicken with spices for at least 2 - 6 hours. The longer time you marinate the chicken, it will be more flavorful. Use thick whole milk yogurt, hung curd or Greek yogurt for marinating the chicken, this will help you to get that richness in chicken. Make sure the spices coated evenly on chicken, to do that I usually check the chicken once every 30 mins and toss the whole mix upside down so the


seasoning can spread evenly.

Using thick yogurt will help the spices stick to the chicken during marinating. If you do not have thick yogurt, you can still make thick yogurt from the regular one. To do that place the yogurt on white muslin cloth for about an hour and drain away the excess amount of moisture from it. The remaining yogurt will be thick and ready for marinating. Since we are grilling, it is important to cut the chicken into equal sizes. I usually prefer to cut it


into cubes, so it is easy to turn the chicken and make sure it is evenly cooked. To cook a tasty tikka, I prefer the boneless, skinless chicken breast, but you can try with thighs too. Make sure to cut the chicken into equal size cubes. This will help the chicken to cook properly inside without getting burned on the outer side.

Soaking bamboo skewers for the tikka: Many varieties of skewers like are available in the market now. Each skewer is different from other. I use bamboo skewers for making chicken tikka, which is cheap, efficient and easy to use. I soak the skewers in cold water for minimum 30 minutes before cooking; this method helps to avoid burning the skewers while grilling on fire. Always arrange the ingredients with a sufficient gap in skewers, this will help in cooking evenly. If


you arrange it too close to each other, the chicken might not cook evenly on all sides.

Grilling the chicken breasts with vegetables: Adding few vegetables to the mix will take the Tikka to next level. Vegetables like bell peppers, onions and tomatoes give a fresh flavor to the chicken. Moreover, it can be consumed as a side while serving too. Remember veggies can cook faster than chicken, so make sure to check and turn the positions during cooking to keep the vegetables moist from burning.

Entertaining party appetizer: Chicken tikka is a perfect party appetizer for kids and adults, because of its taste and flavor everyone will enjoy this as an appetizer or a snack. Especially it is a great appetizer when you want to grill outdoor during summer.


Healthy Chicken Breast Recipe: Chicken Tikka is one of the healthy chicken recipes you can cook easily at home, without compromising on the taste. The recipe made with best Indian spices, herbs on chicken breasts and grilled without using oil or any grease. Tikka is low in calories, high in protein and has many good spices to top off.


Chicken Tikka with Mint Chutney: Although the tikka tastes great by itself without any sauces, adding mint chutney to it makes it, even more, delicious. When you serve the tikka, serve it with fresh onions, lemon wedges and a small cup of mint chutney. Serves

4 Persons

Cooking Time

0:30 Hours

Preparation Time

6:00 Hours

Calories per serving

223.21

Total Time

6:30 Hours

Ingredients for 4 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 1 MEAT ONLY RAW

lb


CORIANDER POWDER

1

tsp

PEPPER RED OR CAYENNE

1

tsp

YOGURT PLN WHL MILK 8 GRAMS PROT PER 8 OZ

0.50

cup

SWEET PEPPERS GREEN RAW

1

no

CANOLA OIL

2

tbsp

SALT TABLE

1

tsp

GINGER GARLIC PASTE

1

tsp

GARAM MASALA

1

tsp

TURMERIC GROUND

0.25

tsp

Cooking Direction 1. Chop the chicken and sweet peppers into equal size cubes. 2. In a bowl add thick yogurt, salt, red chili powder, ginger garlic paste, turmeric powder, garam masala, coriander powder


and mix well. Make sure to make a smooth paste without any lumps. 3. Add the cubed chicken pieces, oil and mix well. Cover and marinate the chicken in refrigerator for at least 6 hours. 4. In the meantime soak bamboo skewers in cold water. After 6 hours pull out the chicken from refrigerator and arrange the chicken cubes and sweet peppers on skewers. 5. Preheat the oven to 420 degrees, arrange the skewers on a baking tray and bake it for 12 - 15 minutes. Turn the chicken on other side and bake for another 12 - 15 minutes or until chicken is completely done. You can also grill chicken tikkas, make sure to apply a generous amount of oil on grill grates and cook until chicken is done.


SWEET AND SOUR CHICKEN MANCHURIAN

Chicken Manchurian is an Indo-Chinese dish, tastes sweet and sour. It can serve as an appetizer or with fried rice.


My mother in law gifted me an excellent recipe book for my wedding anniversary. I learned this awesome chicken recipe from that book. This Chicken Manchurian is easy to cook and serves as an excellent appetizer also. It is kid’s friendly appetizer too, because of its sweet and sour taste kids to like this dish. Whenever I make this appetizer for a party, I usually fry the chicken pieces ahead and make the Manchurian sauce before 15 minutes of the party begins, which helps me to serve it hot for my guests. I prefer making this appetizer because it requires no marination and the sauce for this recipe also takes only a few minutes to make.


Serves

8 Persons

Cooking Time

0:15 Hours

Preparation Time

0:15 Hours

Calories per serving

160.78

Total Time

0:30 Hours

Ingredients for 8 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 1 MEAT ONLY RAW

lb

EGG WHL RAW FRSH

1

no

CORNSTARCH

115

gms

PEPPER BLACK

1

tsp

SALT TABLE

1

tsp


GARLIC RAW

4

no

GINGER GROUND

25

gms

GREEN CHILIES

2

no

ONIONS RAW

1

no

SOY SAUCE

1

tbsp

TOMATO SAUCE

2

tbsp

RED PEPPER FLAKES

1

tsp

CARROTS RAW

25

gms

SPRING OR SCALLIONS ONIONS 3 (INCL TOPS&BULB) RAW

tbsp

Cooking Direction 1. Chop the chicken into small bite sized pieces. In a bowl add chopped chicken pieces, egg, corn flour, salt, pepper powder and mix well. 2. In a hot oil deep fry the chicken pieces in a


3.

4.

5.

6.

medium flame, until the color changes into golden brown. Remove the chicken pieces from oil and spread it on paper towel. In a separate saucepan heat oil, add the chopped garlic, ginger and cook until garlic color turns into light orange. Add the chopped onion, green chilies, diced carrot and cook until onion becomes soft. Add the red chili flakes, salt, tomato sauce, soy sauce, corn flour, and little amount of water and allow it to boil until the sauce becomes thick. Add the fried chicken pieces, mix well and cook for a minute. Garnish it with the chopped spring onion.


CHICKEN 65 - INDIAN FRIED CHICKEN

Chicken 65 is a popular Indian fried chicken, which can be easily made with either breast or thigh chicken. Apart from marination time, you can


make this recipe within 30 minutes.

What makes Chicken 65 crispy on the outside and juicy inside? Chicken 65 is easy and tasty chicken recipe. The trick in this recipe is making the chicken crispy on the outer and moist in the inner part. I have tried making this recipe more than 20 times at my home, most of the time it turns out rubbery and hard. After many experiments, I learned the simple trick to make it perfect. The trick is For marinating the chicken use thick yogurt or curd and always marinate it for minimum 2 hours. If you marinate it for a long time it gives nice juicy chicken 65.

How to make this juicy chicken 65?


You can use Chicken Breast, Chicken thighs, chicken drumsticks and chicken with bones for this recipe. But Chicken thighs gives nice flavorful chicken 65. Rice flour and Corn flour gives nice crispy texture to chicken65. Always fry chicken over a medium heat and avoid crowding it in oil, so that it would get cooked evenly on all the sides.


Serve this chicken 65 as an appetizer, snack or sides with sliced onion and lemon wedges. The citrus and acidity from lemon and onions elevate the flavor even more. Serves

8 Persons

Cooking Time

0:05 Hours

Preparation Time

2:15 Hours


Calories per serving

137.07

Total Time

2:20 Hours

Ingredients for 8 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 1.50 MEAT ONLY RAW

lb

YOGURT PLN WHL MILK 8 GRAMS PROT PER 8 OZ

0.50

cup

SALT TABLE

0.50

tbsp

CORIANDER POWDER

2

tbsp

GINGER GARLIC PASTE

2

tbsp

GARAM MASALA

1.50

tbsp

PEPPER RED OR CAYENNE

2

tbsp

CUMIN SEED

0.50

tbsp


RICE FLOUR WHITE

2

tbsp

CORNSTARCH

1

tbsp

Cooking Direction 1. Cut the chicken into small pieces. 2. In a bowl add chicken pieces, salt, cumin powder, garam masala, coriander powder, ginger garlic paste, turmeric powder, red chili powder, lemon juice, yogurt and mix well. Make sure to coat the spices evenly with chicken pieces. 3. Add the rice flour, corn flour and mix well. Marinate the chicken in refrigerator for at least 2 hours. 4. In a hot oil drop the chicken pieces, one by one and deep fry it in a medium flame until the chicken gets cooked thoroughly.


CHICKEN TIKKA MASALA - EASY AND DELICIOUS INDIAN CHICKEN DINNER

Chicken Tikka Masala is an easy and delicious


Indian curry. It is made from grilled chicken tikka, which is a creamy and rich curry for your dinner.

Using the grilled chicken tikka: Chicken tikka masala made with leftover grilled chicken tikka. Preparing Chicken Tikka is the prerequisite for making this masala. If you have the chicken tikka handy, this masala is easy to cook in few minutes. If you do not have chicken tikka, it is simple to make by marinating the chicken with yogurt and spices for at least 2 hours and grilling it for 20 - 25 minutes. If you are planning tikka masala for parties, you can marinate chicken a day ahead in refrigerator and grill it on next day.


Creamy sauce for chicken: Making a creamy sauce for this chicken curry is easy and simple to make. Tomato puree, tomato paste, and cream together make a creamy chicken tikka masala.


For making a low calorie and healthy chicken tikka masala, you can replace the cream with yogurt. Yogurt also gives a nice creamy texture to the masala. Cooking tomatoes until soft and mushy help to give smooth curry. Make sure to use ripe tomatoes, it gives mild sweet taste to the curry.

Indian Chicken Curry Dinner: Chicken Tikka Masala is a perfect curry for dinner, especially if you are looking for a creamy chicken curry. It is also an excellent dish for parties, and your guest would love it. Because of its creamy texture and flavor, everyone loves this masala. Kids love this chicken tikka masala because of its slightly sweet taste from the cream.


Serving the chicken tikka masala: You can serve the chicken tikka masala with white rice, naan (Indian flat bread) or roti. I usually prefer to have it with Garlic Naan. Serves

4 Persons

Cooking Time

0:40 Hours

Preparation Time

2:00 Hours

Calories per serving

357.83

Total Time

2:40 Hours

Ingredients for 4 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 1 MEAT ONLY RAW

lb


CORIANDER POWDER

2

tsp

PEPPER RED OR CAYENNE

2

tsp

YOGURT PLN WHL MILK 8 GRAMS PROT PER 8 OZ

0.50

cup

GINGER GARLIC PASTE

2

tsp

GARAM MASALA

1

tsp

CANOLA OIL

2

tbsp

SALT TABLE

1.50

tsp

TURMERIC GROUND

0.25

tsp

TOMATO PASTE

2

tbsp

ROMA TOMATO

2

no

ONIONS RAW

1

cup

BUTTER WITHOUT SALT

2

tbsp

HEAVY WHIPPING CREAM

4

tbsp

Cooking Direction


1. Cut the chicken into equal sized cubes and marinate it with yogurt, 1 tsp of salt, 1 tsp of coriander powder, 1 tsp of garam masala, 1 tsp of ginger garlic paste, turmeric powder, 1 tsp of red chili powder and oil for at least 2 hours. 2. Grill the chicken on both sides for 20 - 25 minutes or until it done and keep aside. 3. For making sauce, In a pan melt butter add chopped onion and cook until it becomes soft. 4. Add ginger garlic paste, turmeric powder and saute until ginger garlic paste loses its raw smell. 5. Add tomato paste and cook until the color changes to dark red. 6. Add remaining coriander powder, garam masala, salt, red chili powder and cook until spices lose its raw smell. 7. Add chopped tomato and cook until it becomes soft and mushy. 8. Add water and bring it to boil, reduce the heat and allow it to cook until the gravy


becomes thick. 9. Add the cooked chicken tikka and mix well. Cook for another 7-10 minutes and stir in the cream. Garnish it with fresh coriander leaves.


CHICKEN SUKKA - AN EXCLUSIVE CHICKEN SIDE DISH

Chicken Sukka fry is a unique South Indian chicken recipe, a delicious, flavorful dry chicken curry


recipe made with Indian spices and herbs. I am in the middle of creating a collection of Indian chicken curry recipes, which are unique and different from the ones we usually find everywhere.

Exclusive South Indian chicken recipes South Indian Chicken Recipes are flavorful, spicy and delicious. The most popular South Indian Chicken Recipes are Chicken Curry, Pepper Chicken, Chicken Masala and Chicken 65 to name a few. In this process of creating the collection of chicken recipes. I came across this Chicken sukka. Chicken Chukka is a little different from all these dishes. It is a dry chicken recipe which is prepared in South Indian cooking style, especially in Kerala. This dry chicken curry recipe made with fresh spices like Coriander, ginger, garlic, chili powder, fennel


seeds, and Garam Masala. Topping the with curry leaves, in the end, gives this curry a good aroma and best unique flavor to this curry.


How to cook a dry Chicken Sukka? As I mentioned earlier adding, the spices are the key for this recipes. Adding the ingredients at the right time is what makes all the difference to this dish. I use the meat from chicken breast pieces for this recipes, but you can use any part of the chicken meat. Just make sure to remove the skin, bones and any fat from the meat. Few useful tips. Marinating the chicken - You can use any part of chicken like Chicken with bones or Chicken without bones. Make sure to cut the chicken into small pieces. Smaller chicken pieces take less time to cook. Marinate the chicken with spices for at least an hour and always keep the chicken in the refrigerator after applying spices. Onions and Curry leaves - I would say the main ingredient in this recipe is the curry leaves and onions. Make sure fry them in oil before to get the aroma out, and when chicken added, the flavors infuse into the chicken.


Mix till it is dry - Keep stirring till the recipe is dry, although it takes little longer you will see the taste difference when done. Freshly ground pepper - Finally before you finish the curry add pepper to the chicken. Although you get many ready-made pepper power products in stores. I prefer the freshly ground pepper, I feel it is better than the stored powder.

How to cook chicken for this recipe? I cooked the chicken first on the stove top using a pan. You can also cook the chicken using a pressure cooker. If you use a pressure cooker, make sure to cook at least 3 - 4 whistles and allow it to cool naturally. Avoid grilling, baking and roasting method for this recipe. After cooking the chicken using a pan or pressure cooker, you might notice liquid contents remaining with chicken. You do not have to worry about that because we are going to cook chicken again with


onion and curry leaves. Onion, fennel seeds, and curry leaves give a unique flavor and taste to this recipe. So these three ingredients are must need for this recipe.

Easy Indian Chicken curry recipe Chicken Sukka is one of the easy chicken curry recipes to make. If you have the ingredients ready, it is just a matter of mixing it at the right time. The procedure is simple. This dry chicken can be consumed as a side to your meal, or you can mix it with rice and have it.


This dry chicken recipe that goes well with Sambar Rice and Rasam Rice. Serves

3 Persons

Cooking Time

0:30 Hours

Preparation Time

1:00 Hours

Calories per serving

382.98

Total Time

1:30 Hours


Ingredients for 3 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 1 MEAT ONLY RAW

lb

CORIANDER POWDER

1

tbsp

GINGER GARLIC PASTE

1

tbsp

GARAM MASALA

1

tsp

SALT TABLE

0.75

tsp

OIL

0.25

cup

TURMERIC GROUND

0.25

tsp

ONIONS RAW

2

cup

CURRY LEAVES

10

no

FENNEL SEED

1

tsp

Cooking Direction


1. Cut the chicken into small pieces and marinate it with coriander powder, garam masala, salt, red chili powder, turmeric powder and ginger garlic paste for an hour in the refrigerator. 2. In a deep pan add marinated chicken and half a cup of water. 3. Cover and cook until the chicken gets cooked completely (If you notice liquid content still remaining in the pan with cooked chicken, do not worry about that). 4. In a separate pan heat oil and add fennel seeds, curry leaves, chopped onion and cook until onion becomes soft. 5. Add the cooked chicken pieces with remaining liquid content and mix well. Cook until the chicken becomes dry. 6. Finally, add the crushed black pepper and mix well. Check for the salt and add according to your taste.


MANGALOREAN TANGY CHICKEN CURRY WITH COCONUT MILK

Mangalorean tangy Chicken Curry with coconut milk, which is also called as Kori gassi in


Mangalore is made with tamarind juice and coconut milk.

Mangalorean Cuisine: Before we jump into the recipe, let’s look a little deep into the Mangalorean Cuisine. Mangalorean Cuisine is more similar to South Indian Cuisine, which uses spices, lentils and Rice as primary ingredients. On top of those, they also use a lot of Coconut and curry leaves in most of their recipes. Many of their recipes are spicy. So when the right spices mixed with fresh coconut, the food comes out with a distinct flavor and taste.

Sweet and Tangy Chicken Curry: When it comes to chicken curry, their curry tastes spicy, sweet and tangy. Traditionally they use Coconut milk, tamarind, and spices which together gives a spicy and tangy chicken curry with a hint of sweetness. I know it is hard just to imagine how


this combination will taste like, but that the interesting fact about this recipe. I am used to making many varieties of chicken curries, but this curry is entirely different from all other curries that I am used to. In this curry, I used raw wet tamarind. I soaked the tamarind in hot water for 10 - 15 minutes and extract juice out of it. You can also replace it with readymade tamarind paste, but make sure you change the quantity depending on the tamarind type you choose. Because tamarind paste is concentrated and has a strong flavor and tangy taste, compared to the juice extracting method, I described in this recipe. Traditionally the recipe is made by dry roasting and hand grinding the spices along with cooked onion and tomato into a smooth paste; then that mixture is used to cook the dish. However, my goal is to make cooking easier and


faster for you. So I made this chicken curry by using store bought readymade spice powders like coriander, cumin, Garam masala and red chili powder to reduce the time and effort. Also, nowadays we are getting a good quality readymade products off the shelf, so I don’t think the store bought spices will compromise any flavor or taste of the curry too much. To mix tomato and onions, I just cooked the onions and tomato by sautéing it until it becomes soft. This type sautéing is one of an easy method to cook the vegetables quickly. I have also seen that it tastes better cooking this way.


Chicken Curry with Coconut Milk: Coconut is one of the common ingredients in Mangalorean Cuisine. Coconut Milk helps to enhance the flavor and richness to the curry. I used thick coconut milk in this recipe that gives an excellent creamy and mildly sweet flavor to this


curry. You can serve this Mangalorean Chicken curry with rice, roti or chapatti. Moreover, don’t forget that the chicken tastes better when it is fresh and hot. Serves

5 Persons

Cooking Time

0:50 Hours

Preparation Time

0:20 Hours

Calories per serving

193.43

Total Time

1:10 Hours

Ingredients for 5 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 1 MEAT ONLY RAW

lb

ONIONS RAW

cup

1


GINGER GARLIC PASTE

1

tbsp

ROMA TOMATO

2

no

COCONUT MILK RAW (LIQ EXPRESSED FROM GRATED MEAT&H2O)

0.50

cup

TAMARINDS RAW

0.25

gms

PEPPER RED OR CAYENNE

1

tbsp

CORIANDER POWDER

1

tbsp

TURMERIC GROUND

0.25

tsp

FENUGREEK SEED

0.50

tsp

SALT TABLE

1

tsp

GARAM MASALA

1

tsp

Cooking Direction 1. In a pan heat oil, add fenugreek seeds and cook until the color changes into golden brown. Add the chopped onion, curry


2.

3. 4.

5. 6. 7.

leaves and cook until onion becomes soft. Add the turmeric powder and ginger garlic paste. Mix well and cook until ginger garlic paste loses it raw smell. Add the chopped tomatoes and cook until it becomes soft and mushy. Add coriander powder, garam masala, red chili powder, salt and mix well. Cook until the spices lose its raw smell. Sprinkle little amount of water to avoid the spices get burned. Add chicken pieces and mix well. Cover and cook until it gets cooked thoroughly. Add tamarind water and mix well. Allow it to boil for a couple of minutes. Add the coconut milk and mix well. Garnish it with chopped coriander leaves.


GRILLED CHICKEN SANDWICH - INDIAN STYLE

Grilled chicken sandwich is made up of cooked chicken seasoned with spices, cheddar cheese, and


green chili. Giving it a unique flavor and taste.

Spicy chicken sandwich recipe with fresh vegetables: Indian chili cheese toast is a simple bread toast, topped with grated cheese, green chilies, tomato, onion and coriander leaves, which tastes more like a Pizza. I used the chili cheese toast recipe, idea to make this sandwich. Grilled chicken added to the cheese mixture and filled in between two bread slices, which turned into a delicious and flavorful chicken sandwich.

How to make a delicious sandwich recipe? Grilled chicken sandwich recipe is an easy and simple sandwich recipe to make under 30 minutes. This sandwich does not require special equipment


like Oven, Sandwich Maker, Bread toaster, or Grill. It can be cooked on the stove top, using a pan or a skillet.

The best recipe for leftover chicken: Grilled chicken sandwich is one of the best recipes to make with the leftover chicken. This sandwich can use any part of chicken like chicken breast, chicken thighs, and chicken tenderloins but only the flesh without bones and skin can be used. I used Indian spices like garam masala and black pepper to season the chicken; you could also use own favorite seasonings and adjust adding spices according to your taste.


In this recipe, I chopped the chicken into small pieces and sautĂŠed it on the stovetop using a pan. If you wish you can also roast, grill or bake the chicken. The best part in this sandwich is fresh vegetables like Onion, Green Chilies, and Coriander leaves. Green Chilies gives extra spiciness to this sandwich; you can also replace it with sweet green peppers or red bell peppers as you prefer.


Grilled chicken cheese sandwich for kids: This sandwich is a kid-friendly recipe. Chicken and melted cheese together make it a delicious and filling lunch for children. While making for it for kids, avoid adding green chilies in this sandwich. It is also a perfect sandwich for their lunch box. To make this sandwich more nutritious, replace the white bread with whole wheat bread. You can also substitute cheddar cheese for your kid’s favorite cheese.

Easy, healthy chicken recipe: The grilled Chicken cheese sandwich is easy and simple to make and also a healthy lunch. Chicken, Cheese, and fresh vegetables together make it a healthy protein packed lunch.


Serves

2 Persons

Cooking Time

0:15 Hours

Preparation Time

0:05 Hours

Calories per serving

395.54

Total Time

0:20 Hours

Ingredients for 2 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 0.75 MEAT ONLY RAW

cup

WHITE BREAD

4

no

ONIONS RAW

0.25

cup

GREEN CHILIES

2

no

CHEDDAR CHEESE

0.50

cup


SALT TABLE

0.25

tsp

PEPPER BLACK

0.25

tsp

OIL

1

tsp

GARAM MASALA

0.50

tsp

Cooking Direction 1. Chop the chicken into small bite sized pieces. 2. In a pan, heat oil, add the chopped chicken pieces, salt, black pepper powder, garam masala and cook until it gets cooked thoroughly. 3. In a medium bowl add grated cheese, chopped onion, green chilies, cooked chicken pieces, chopped coriander leaves and mix well. 4. Grease the skillet with butter and place a bread slice. Toast slightly on one side, flip and spread cheese mixture on the toasted side.


Place another slice of bread on top of the 5. cheese mixture. Flip the whole sandwich and cook on the other side on a medium flame until the cheese gets meltdown.


EASY CHICKEN PASTA SALAD

This is more of a Mexican style pasta than Italian. Because I didn’t use any Italian dressing and cream, I just used salsa and sour cream in this


pasta, it turned creamy and flavorful. Shredded Cheddar Cheese added new taste to this pasta. As a spice lover, I just spiced up the chicken with red chili powder and coriander powder, you could adjust or add your favorite seasonings according to your taste. You could also add green or red peppers in this pasta. This is a simple pasta to make it in few minutes and taste more delicious compared to many stores bought ones. Next time think of this recipe before heading down to a fast food restaurant.


Serves

2 Persons

Cooking Time

0:20 Hours

Preparation Time

0:05 Hours

Calories per serving

404.69

Total Time

0:25 Hours

Ingredients for 2 servings Ingredient Name

Qty

WHOLE GRAIN PASTA

1

cup

CHICKEN BROILERS OR FRYERS 200 MEAT ONLY RAW

gms

SOUR CREAM FAT-FREE

0.25

cup

TOMATO SALSA

5

tbsp

PEPPER RED OR CAYENNE

1

tsp


ONIONS RAW

0.50

cup

OIL

2

tbsp

CHEDDAR CHEESE

2

tbsp

CORIANDER POWDER

1

tsp

Cooking Direction 1. Cook pasta separately according to the package directions. Chop chicken into small bites. 2. In a pan heat oil add the chopped onion and cook until it becomes soft. 3. Add the chopped chicken pieces, red chili powder, and coriander powder, salt and mix well. Cook until the chicken gets cooked thoroughly. 4. Add the cooked pasta, tomato salsa, sour cream and mix well. Garnish it with shredded cheese.


SPICY BLACK PEPPER CHICKEN

Pepper chicken is a great dish for a soothing common cold, because of the heat from the pepper.


Not only for cold is this a great side for any time. Once again it has all the great flavors of the Indian spices and herbs. I must say this recipe is a lazy chicken recipe, it is easy and simple to make in 30 minutes. This dish goes well with rice varieties and roti, I like to have it with rasam rice. Adjust adding spices and salt, according to your taste, I am a big fan of spicy foods, so I added little extra spices in my pepper chicken.


Serves

6 Persons

Cooking Time

0:30 Hours

Preparation Time

0:15 Hours

Calories per serving

330.16

Total Time

0:45 Hours

Ingredients for 6 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 1.50 MEAT ONLY RAW

lb

PEPPER BLACK

1

tsp

OIL

0.50

cup

CURRY LEAVES

10

no

ONIONS RAW

2

cup


SALT TABLE

0.50

tbsp

PEPPER RED OR CAYENNE

0.50

tbsp

CORIANDER POWDER

0.50

tbsp

GARAM MASALA

1.50

tbsp

GINGER GARLIC PASTE

1

tbsp

TURMERIC GROUND

0.25

tsp

FENNEL SEED

1

tsp

PEPPER BLACK

1

tsp

CILANTRO (CORIANDER)LEAVES RAW

0.25

cup

GREEN CHILIES

4

no

Cooking Direction 1. Chop the chicken into small pieces and slice the onions thinly. 2. In a pan heat oil, add the fennel seeds, curry leaves, green chilies, and sliced


3.

4. 5.

6.

onion and cook until onion becomes soft. Add the turmeric powder, mix well and cook for second or until it loses its raw smell. Add the ginger garlic paste and mix well. Cook until it loses its raw smell. Add the chopped chicken pieces, coriander powder, red chili powder, salt, black pepper powder, garam masala and mix well. Cover and cook, until the chicken get cooked thoroughly. Make sure to stir in between to avoid burning the onions and spices. Take off the lid and mix in the crushed whole black pepper. Garnish it with chopped coriander leaves.


SOUTH INDIAN CHICKEN CURRY

One of the popular South Indian chicken curry. If you are familiar with South Indian cuisine, you may know that rice, Idli, and dosa are famous. This curry goes well with those rice-based food. I


personally like to eat this curry with hot steamed idli. The curry is a little complex recipe with a mix of spiciness, sweetness, sourness and flavor from various herbs. This one curry also goes well with idly, chapatti, dosa, pulao, etc. and also it is simple to make if you follow this recipe carefully. I usually use chicken with bones to make this curry, because it gives a nice flavor to the curry.


Serves

10 Persons

Cooking Time

0:40 Hours

Preparation Time

0:20 Hours

Calories per serving

397.41

Total Time

1:0 Hours

Ingredients for 10 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 2 MEAT ONLY RAW

lb

TOMATOES RED RIPE RAW YEAR RND AVERAGE

6

no

ONIONS RAW

2

cup

COCONUT MEAT RAW

0.50

cup


CORIANDER POWDER

2

tbsp

PEPPER RED OR CAYENNE

1

tbsp

GREEN CHILIES

4

no

CURRY LEAVES

10

no

FENNEL SEED

1

tsp

CUMIN SEED

1

tsp

TURMERIC GROUND

0.50

tsp

GARAM MASALA

1

tsp

OIL

10

tbsp

GINGER GARLIC PASTE

1

tbsp

CILANTRO (CORIANDER)LEAVES RAW

0.50

cup

ROASTED GRAM

1

tbsp

CASHEW NUTS RAW

4

no

WATER

2

cup


Cooking Direction 1. In a pan heat oil add cumin seeds, onion, green chilies, curry leaves and cook until onion becomes soft. 2. Add the turmeric powder and cook until it loses raw smell (it would take only 2 to 3 seconds). 3. Add the ginger garlic paste and cook until it loses its raw smell (it would take 1 to 2 minutes). 4. Add the chopped tomatoes and cook until the tomatoes become soft and mushy. 5. Add the coriander powder, red chili powder, garam masala, salt and mix well. Add half a cup of water and cook until the spices lost its raw smell. 6. Add the chicken pieces and mix well until the spices coated evenly on the chicken pieces. 7. Add 2 cups of water and mix well. Cover and cook until the chicken pieces get


cooked. 8. Grind the grated coconut, fennel seeds, whole black pepper, cashew nuts, and roasted gram together until smooth and add it to the curry. Allow it to boil for a minute. Garnish it with chopped coriander leaves.


CASHEW NUT CHICKEN

Cashew Nut Chicken is a quick and simple recipe. Crispy fried cashew nuts with chicken, Thai sauces and vegetables makes a yummy dish.


I followed a Thai style cooking for this recipe. Small pieces of chicken cooked with Thai ingredients. Sometimes I feel Thai style cooking is quite similar to South Indian cooking. Especially from coastal areas. This is a delicious and flavorful recipe. With vegetables, cashew and chicken. It could be a great party appetizer or even a side. I am pretty sure kids would love this one too. However it might not be healthy as it has soy sauce. So watch the portion when served. Since there are many sauces in this recipe and all of them has a good amount of sodium in it. To reduce the salty taste from the dish I added tomato ketchup in it to give a sweet taste. Usually, this chicken is served with hot steamed rice as a side. But I like to eat this cashew nut chicken like an appetizer.


Serves

5 Persons

Cooking Time

0:20 Hours

Preparation Time

0:15 Hours


Calories per serving

524.46

Total Time

0:35 Hours

Ingredients for 5 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 0.50 MEAT ONLY RAW

lb

ALL PURPOSE FLOUR

1

tbsp

PEPPER BLACK

0.50

tsp

ONIONS RAW

0.50

cup

SWEET PEPPERS GREEN RAW

0.50

cup

CARROTS RAW

0.50

cup

CASHEW NUTS RAW

0.50

cup

PEPPERS HOT CHILI RED RAW

4

no

OIL

1

cup


SOY SAUCE

1

tbsp

FISH SAUCE

1

tbsp

TOMATO KETCHUP

1.50

tbsp

GARLIC RAW

1

tsp

Cooking Direction 1. Slice the chicken into small and thin pieces. Marinate the chicken with pepper powder, all purpose flour and keep aside for 10 minutes. (I didn’t add salt to the chicken because the soy sauce and fish sauce tastes too salty) 2. In a small bowl add the soy sauce, fish sauce, and tomato ketchup. Mix well and keep aside. 3. Heat oil in a wok and fry the cashew nuts first until the color changes slightly. Remove it from oil and keep aside. 4. In the same oil add the dry red chilies and fry it until the color changes slightly.


Remove it from oil and keep aside. 5. In the same oil fry, the chicken pieces until the color turns into golden brown. Remove from oil and spread it on the paper towel. 6. Remove excess oil from the wok except 2 tbsp. of oil. Add the chopped garlic and sautĂŠ until nice aroma comes out. 7. Add the diced onion, diced sweet pepper, sliced carrots and mix well. Add the fried chicken, sauces and mix well until all the chicken pieces coated with sauces. Garnish it with fried cashew nuts and red chilies.


CHICKEN RASAM (SOUP)

Rasam is traditionally made with lots of spices, making it an ideal choice for soup before or after a meal. The spices help in digestion. Since it’s less creamy compared to the regular soup, it is light for digestion as well.


I created a twist to the regular rasam and added chicken to it. The spice in this chicken rasam is a great soothing dish for common cold. With soft cooked chicken pieces with freshly crushed spices and vegetables. Once I got affected by cold and flu for about a week and started craving for a nice hot and spicy dish, especially for liquid food with a sore throat. I remembered my mom used to make this spicy rasam during my childhood, that how this traditional recipe with the twist came to life in my modern kitchen. I can have this dish with soft cooked white rice or just have it as it is. The interesting thing about this chicken rasam is, the chicken is so soft and almost dissolves in the liquid making it tastes delicious It is one of my family’s favorite and I make it more often.


Serves

5 Persons

Cooking Time

0:20 Hours

Preparation Time

0:15 Hours

Calories per serving

84.79

Total Time

0:35 Hours

Ingredients for 5 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 0.50 MEAT ONLY RAW

lb

TOMATOES RED RIPE RAW YEAR RND AVERAGE

1

no

ONIONS RAW

0.50

cup

PEPPER RED OR CAYENNE

0.50

tsp

CORIANDER POWDER

1

tsp


PEPPER BLACK

0.50

tsp

FENNEL SEED

0.50

tsp

CUMIN SEED

0.50

tsp

GREEN CHILIES

2

no

GARLIC RAW

2

no

MUSTARD SEEDS

0.25

tsp

URAD DAL

0.50

tsp

CURRY LEAVES

10

tsp

WATER

2

cup

CILANTRO (CORIANDER)LEAVES 0.25 RAW

cup

OIL

tsp

0.50

Cooking Direction 1. In a pressure cooker add the chicken pieces, chopped tomato, chopped onion,


green chilies, coriander powder, red chili powder, water and salt together. Mix well and cook for five whistles. Allow the pressure cooker to cool naturally. 2. Using a mortar and pistol crush the fennel seeds, black pepper, cumin seeds together. Then add garlic and grind it all together to a coarse powder. 3. In a pan heat oil add the mustard seeds and wait until it gets splutter. Add the urad dal, curry leaves and the cooked chicken mixture. 4. Add the crushed garlic mixture and allow it to boil for 2 seconds. Garnish it with chopped coriander leaves.


CREAMY THAI RED CHICKEN CURRY WITH COCONUT MILK

Thai red chicken curry is an easy and delicious curry. Chicken cooked with freshly ground spices


and coconut milk gives a rich and creamy chicken curry. I made red curry paste at home with fresh spices, I customized adding the spices according to my taste. You could adjust spices according to your taste. Special Thai curry This is a restaurant style curry with a few Indian spices. I found that many Thai curry has a sweet flavor because of the coconut. I added a little bit of Indian spices to make chicken spicier. In this recipe you will taste that sweet taste of Thai curry and when you bite the chicken you can taste the spiciness and flavor making it a unique taste. How is it served? It is best served with rice especially white rice. The vegetables and chicken also be served as a side if you want to avoid rice.


Serves

4 Persons

Cooking Time

0:15 Hours

Preparation Time

0:15 Hours

Calories per serving

493.05

Total Time

0:30 Hours

Ingredients for 4 servings Ingredient Name

Qty

PEPPERS HOT CHILI RED RAW

4

no

GARLIC RAW

5

no

CILANTRO (CORIANDER)LEAVES RAW

1

tbsp

CORIANDER SEED

1

tsp

CUMIN SEED

1

tsp


GINGER ROOT RAW

1

tsp

SHALLOTS RAW

4

no

SPRING OR SCALLIONS ONIONS 1 (INCL TOPS&BULB) RAW

tsp

CHICKEN BROILERS OR FRYERS 1 MEAT ONLY RAW

lb

OIL

3

tbsp

COCONUT MILK RAW (LIQ EXPRESSED FROM GRATED MEAT&H2O)

13.5

oz

CARROTS RAW

1

no

SWEET PEPPERS GREEN RAW

0.50

cup

FISH SAUCE

1

tsp

SALT TABLE

0.50

tsp

Cooking Direction 1. Dry roast red chilies, garlic, ginger,


2.

3.

4.

5.

shallots, coriander seeds, cumin seeds, spring onion, cilantro stems together until the shallots become soft and garlic color changes into golden brown. Grind them to a fine paste, I used mortar and pestle to grind it. Though it is not very smooth compared to store bought red curry paste, it smells good and tastes more flavorful. In a pan heat oil add the grounded red curry paste and cook for a minute over a medium flame. Make sure not to burn the spices, then curry would taste bitter. Add the sliced chicken pieces, fish sauce and mix well. Cover and cook until the chicken get cooked. Add the coconut milk, sliced carrots, sweet peppers and allowed it to boil. Cook until it becomes thick and creamy. Garnish it with Thai basil.


CHICKEN KATHI ROLL WITH EGG AND BELL PEPPERS


Chicken Kathi Roll is an easy and healthy chicken recipe. Chicken cooked with onion, tomato, and spices and wrapped in the wheat flour tortilla (chapati).


Easy meals with chicken: Chicken Kathi Rolls are a famous street food in India. Traditionally, Kathi rolls are made with allpurpose flour, and the chicken filling is seasoned with lemon juice, chopped fresh onion and green chutney (coriander and mint chutney). I made this Chicken Kathi Roll recipe healthy with wheat flour instead of all-purpose flour, you can make it, even more, healthier by adding millet, powdered oats and powdered flax seed to the wheat flour. Also, I just kept the filling little simple, so I didn’t add any chutney or sauces in the roll. The best part of this chicken roll is you can serve as it is without any sides. Chicken Kathi rolls are easy and simple to make in 30 - 40 minutes. If you have leftover grilled or baked chicken handy, you can make this roll in few minutes.


You can tweak this chicken Kathi roll recipe according to your taste by adding your favorite seasonings and sauces.

Smart Cooking Tips: 1. Cover and set the dough for at least 20 minutes before start rolling for the chapati (tortilla). This process helps to make a soft chapati. 2. You can add any of your favorite spices and seasonings in the chicken. Leftover grilled or baked chicken works well for this recipe.


3. Make sure to cook one side of the chapati completely until the color changes before adding the egg. If you add an egg on the raw chapati without cooking properly, then the chicken roll end in stinky egg smell.


4. You can also use mayonnaise, shredded cheese, sour cream or any of your favorite sauce for garnishing the chicken. 5. Avoid over cooking the bell pepper, it should be slightly crunchy. You can use any variety of bell pepper green, red, orange or yellow.


Easy lunch box recipe: Chicken Kathi Roll is easy and filling lunch box recipe. Especially, it is an excellent recipe for the kid’s lunch box. Because chicken Kathi rolls are easy for the kids to hold and eat in few minutes.


Wrap the chicken roll with parchment paper or foil and pack in the lunch box, this helps the kids to eat without making a mess. Chapati (wheat tortilla), egg and chicken, together keep the kids feel fuller for a long time. Kathi rolls are also an excellent recipe for the picnics. It is easy to grab and eat quickly on the go.


How to serve chicken Kathi roll? Serve chicken Kathi roll as it is or with any of your favorite sauces. Serves

4 Persons

Cooking Time

0:30 Hours

Preparation Time

0:10 Hours


Calories per serving

259.42

Total Time

0:40 Hours

Ingredients for 4 servings Ingredient Name

Qty

CHICKEN BROILERS OR FRYERS 2 MEAT ONLY RAW

cup

ONIONS RAW

1

cup

ROMA TOMATO

1

no

TOMATO KETCHUP

1

tbsp

SALT TABLE

2

tsp

PEPPER RED OR CAYENNE

1

tsp

CORIANDER POWDER

1

tsp

EGG WHL RAW FRSH

2

no

WHEAT FLOUR WHOLE-GRAIN

1

cup


SWEET PEPPERS GREEN RAW

0.25

cup

GINGER GARLIC PASTE

1

tsp

Cooking Direction 1. In a bowl add wheat flour, 0.50 tsp salt and mix well. Add water little by little and knead a soft and firm dough. Cover the dough and set aside for 20 minutes. 2. In the meantime start to prepare the filling, chop the chicken breast, onion, bell pepper and tomato finely. 3. In a pan heat oil add onion and cook until the onion becomes soft. 4. Add ginger garlic paste and cook until it loses its raw smell. 5. Add chicken, coriander powder, red chili powder and cook until the chicken gets cooked thoroughly. 6. Add the chopped tomato and cook until the tomatoes become soft and mushy. 7. Add tomato ketchup, chopped bell peppers


and mixed well. Now the chicken filling is ready. 8. In a bowl beat eggs with salt, pepper and keep it ready. Divide the dough into small balls and roll each ball into a thin flat circle using the rolling pin. 9. Heat a wide skillet and place the rolled dough (one at a time) and cook until the bottom side gets cooked completely or the color changes (you will notice the dough starts to puff up slightly). 10. Flip and pour the beaten egg mixture gently on the cooked side of a chapati and spread evenly using a spoon. Drizzle oil on the sides. 11. Flip and cook until the egg gets cooked completely. Transfer it to a plate and place a spoonful of chicken filling and roll tightly. Wrap one side of the roll with parchment paper or foil to avoid the fillings from falling down the roll and serve.


CHICKEN STICKS

Chicken sticks are a healthy baked chicken recipe. Chicken seasoned with spices, bread crumbs and baked. These chicken sticks are easy to make in 35 mins. Boneless Chicken Recipes:


Baked chicken recipes are healthy and flavorful. Baking helps to retain the flavor and nutritious in the chicken. Also, baked chicken taste soft and juicy. Chicken sticks are a healthy and flavorful appetizer. Boneless chicken sliced into thin strips, seasoned with spices and coated with bread crumbs taste juicy, flavorful and crispy. Breadcrumbs give a slightly crunchy texture to the chicken. Boneless, skinless chicken breast works well for this recipe.


Kids Friendly Chicken Recipes: Chicken sticks are an excellent finger food for the kids. It is a healthy and crispy finger food for the kid’s party. Kids would also love this chicken sticks, you can serve these chicken sticks as an appetizer, snack or dinner. Also, you can pack these chicken sticks in kid’s lunch box with steamed veggies and sliced fruits for a healthy and


filling meal. Chicken sticks are easy for the kids to hold and eat without making a mess. These chicken sticks taste mildly flavorful and crispy with the spices and bread crumbs. You can serve these sticks simply with ketchup or any of your kid’s favorite sauce.

Smart Cooking Tips: 1. Slice the boneless, skinless chicken into thin


strips. Thin chicken sticks taste more flavorful and crispy compared to thick sticks. 2. You can add your favorite seasonings and spices in the chicken. 3. Baking time depends on the thickness of the chicken. Make sure to bake the chicken until no longer pink inside. 4. Mix bread crumbs with a little amount of oil this helps to make the bread crumb crispier when baking. 5. Arrange the chicken sticks on the baking tray with enough amount of space in between each stick. This helps to get the chicken cooked evenly.


How to serve chicken sticks? Serve chicken sticks with any of your favorite sauce or dips like guacamole. Serves Cooking Time Preparation Time

4 Persons 0:30 Hours 0:05 Hours

Calories per serving167.74 Total Time 0:35 Hours Ingredients for 4 servings Ingredient Name CHICKEN BROILERS OR FRYERS MEAT ONLY RAW YOGURT PLN LOFAT 12 GRAMS PROT PER 8 OZ SALT TABLE PEPPER RED OR CAYENNE CORIANDER POWDER

Qty 350 gms 2

tbsp

1.50tsp 1 tsp 2 tsp


GINGER GARLIC PASTE OIL PEPPER BLACK BREAD CRUMBS DRY GRATED SEASONED

1 tsp 1 tsp 0.50tsp 0.50cup

Cooking Direction 1. Pre-heat the oven to 400 degrees and grease the baking tray with oil. 2. Slice the boneless, skinless chicken into thin strips and marinate with yogurt, coriander powder, black pepper powder, red chili powder, ginger garlic paste and salt. 3. In a wide plate spread breadcrumbs, add a tsp of oil and mix well. Roll each chicken strip on bread crumbs and place on the prepared baking tray. 4. Bake the chicken in a pre-heated oven for 30 minutes, turn the chicken to the other side after 15


minutes.


Final Word

Final Word You have reached the end of this book. I hope you liked it so far. Keep in mind these are just an idea, and you can always improve on it based on your preference. If you do, don't forget to let me know. I like trying out new recipes too.


Exotic chicken recipes  

Amazing chicken recipes using exotic spices.

Exotic chicken recipes  

Amazing chicken recipes using exotic spices.

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