Chicken RECIPES

Discussion in 'Recipes' started by NATHIYAMOHANRAJA, Feb 3, 2020.

  1. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Chicken and Mango Rice Paper Rolls

    Ingredients for Chicken and Mango Rice Paper Rolls


    • 3/4 Cup Chicken cooked, shredded
    • 50 g Vermicelli Noodles boiled, drained
    • 1/2 tsp Sesame Oil
    • 1+2 tbsp Sweet Chilli Sauce
    • 5-6 Rice Paper Sheets
    • 2 tbsp Peanuts crushed
    • 1/2 Red Capsicum seeds removed, sliced into strips
    • 1 Mango small, sliced
    • ½ tbsp Lime Juice

    How to make Chicken and Mango Rice Paper Rolls


    • Mix the chicken, sesame oil and 1 tblsp chilli sauce in a bowl.
    • Dip the rice paper sheets in a bowl of warm water until soft.
    • Squeeze any excess water and lay them flat on a work surface.
    • Add peanuts, capsicum, chicken mixture, mango and noodles.
    • Fold over and roll tightly. Repeat with the remaining sheets.
    • Combine 2 tblsp chilli sauce and lime juice in a bowl.
    • Serve the rolls with the chilli sauce.
     
  2. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Chettinad Chicken Biryani

    Ingredients for Chettinad Chicken Biryani


    • 1 kg Chicken Pieces
    • 1 kg Seeraga Samba Rice
    • 1 tsp Pepper
    • 8 nos Red Chillies – 8
    • 1 tsp Cumin Seeds – 1 tsp
    • 5 nos Cloves
    • 4 nos Cardamom – 4
    • 1/4 inch Cinnamon Stick
    • 25 gms Cashews
    • 1 tsp Khus Khus
    • 3 cups Coconut Milk
    • 250 gms Onions Finely Chopped
    • 250 gms Tomatoes Finely Chopped
    • 2 nos Lemon Extract juice and keep
    • 100 gms Ghee
    • 100 ml Oil
    • 1/2 tsp Fennel Seeds
    • 1 bunch Mint Leaves
    • 1 bunch Coriander Leaves
    • 4 nos Green Chillies
    • 2 tblsp Ginger Garlic Paste
    • Salt as per taste
    For Tempering

    • Cloves as required
    • Cinnamon Stick as required
    • Cardamoms as required
    • Bay Leaves as required

    How to make Chettinad Chicken Biryani


    • Soak the rice for 1/2 hour.
    • Keep little mint and coriander leaves separately.
    • Take a mixer jar, add the pepper,red chillies, cumin seeds, cloves, cardamon, cinnamon stick, cashews, khus khus, fennel seeds.
    • Sprinkle some water and grind them to a fine paste.
    • Heat a heavy bottomed pan under medium flame.
    • Add oil, ingredients given to temper.
    • Add the chopped onions, green chillies and fry till golden brown.
    • Add the ginger garlic paste, ground paste, tomatoes and needed salt.
    • Saute them until a thick gravy is formed.
    • Add the cleaned chicken pieces along with mint leaves and coriander leaves.
    • Mix well until the masala is coated to the chicken pieces.
    • Add 3 cups of coconut milk and 1 cup of water and boil it.
    • Add the soaked rice and cook them to 1/4 th consistency.
    • Sprinkle mint leaves, coriander leaves and ghee on top of the rice.
    • Remove from flame and cover the vessel.
    • Heat a tawa under medium flame and place the biryani vessel on top.
    • Cook them for 15 minutes.
    • Remove from flame and add little coriander leaves and squeeze some lemon juice and mix well.
    • Serve hot with raita.
     
  3. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Chicken Boti Kebab

    Ingredients

    • 500 g Chicken boneless, cubed
    • 1/2 tsp Raw Papaya Paste
    • 2 tbsp Malt Vinegar
    • 1 tbsp Butter
    • Salt as per taste
    For the marinade:

    • 100 g Hung Curd whisked
    • 2 tbsp Ginger Garlic Paste
    • 1 tbsp Red Chilli Paste
    • 1 tsp Garam Masala Powder
    • 6 tbsp Oil Mustard oil preferably
    • Salt as per taste

    How to make Chicken Boti Kebab


    Instructions

    • In a bowl combine the malt vinegar with papaya paste and salt.
    • Add the chicken cubes and mix well ensuring the chicken is coated well with the mixture.
    • Keep aside for 10 to 20 minutes.
    • Blend all the marinade ingredients and marinate the chicken pieces for another 10 to 20 minutes.
    • Heat butter in a flat pan over moderate flame.
    • Add the chicken pieces and cook for about 12 minutes or till little moisture remains.
    • Turn the pieces frequently so that it cooks evenly.
    • Remove and serve hot with a salad and chutney of choice.
     
  4. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Soy Sauce Chicken Wings

    Ingredients for Soy Sauce Chicken Wings


    • 300 gms Chicken Wings
    • 1/3 cup Soy Sauce
    • 1/8 cup Light Brown Sugar
    • 1 1/2 tblsp Honey
    • 1/8 cup Ginger coarsely chopped + 4 slices
    • 1 Spring Onion cut into 2 inch pieces
    • 1/2 tsp Salt
    • 1/3 cup Water

    How to make Soy Sauce Chicken Wings


    • Mix the soy sauce, water, brown sugar, honey, salt, ginger and spring onions in a large pan.
    • Stir well and bring to a boil over medium heat.
    • Gently add the chicken wings and bring to a boil again.
    • Simmer for a few minutes.
    • Allow the chicken wings to boil for 6 to 10 minutes, stirring once or twice.
    • Remove the pan from heat and keep aside for 15 to 25 minutes.
    • Transfer to a serving platter.
    • Remove and discard the ginger slices and spring onions.
    • Serve warm.
     
  5. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Guntur Chicken

    Ingredients for Guntur Chicken


    • 500 gms Chicken cleaned, washed, drained, chopped
    • 5 nos Dry Red Chillies
    • 100 gms Onions chopped
    • 150 gms Tomatoes chopped
    • 1/2 tsp Mustard Seeds
    • 1 tsp Peppercorns
    • 1 tsp Cumin Seeds
    • 2 tsp Curd
    • 3 tsp Coconut grated
    • 3 tsp Coriander Seeds
    • 3 tsp Ginger Garlic Paste
    • 4 tsp Oil
    • 1 no Cardamom
    • 1/2 inch Cinnamon
    • 1/8 tsp Clove Powder
    • few Fenugreek Seeds
    • few Coconut pieces
    • few Coriander Leaves
    • Garam Masala Powder as per taste

    How to make Guntur Chicken


    • Dry roast the dry red chillies, coriander seeds, peppercorns, cumin seeds, mustard seeds, fenugreek seeds, clove powder, cinnamon, cardamom, grated coconut separately till golden.
    • Combine and grind them together with a little water to a fine paste.
    • Heat little oil in a large pan.
    • Saute the onions for a minute or two.
    • Add the ginger garlic paste and garam masala powder.
    • Stir well.
    • Add the tomatoes, salt, ground masala paste, curd and a little water.
    • Simmer for a few minutes and add the chicken.
    • Stir once or twice until chicken pieces are well coated with the masala.
    • Cover the pan with a lid and reduce flame to low.
    • Simmer for 20 to 30 minutes.
    • Keep stirring from time to time.
    • When the gravy turns thick and oil starts to float to the top, remove the pan from the flame.
    • Garnish with coriander leaves and chopped coconut pieces.
    • Serve with rice.
     
  6. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Creamy Alfredo Chicken Pasta

    Ingredients:
    • Chicken Breast – 200g, diced
    • Butter – 2 tbsp
    • Oregano – 1/2 tsp
    • Basil – 1/2 tsp
    • White Pepper powder – 1/2 tsp
    • Salt – as per taste
    • Fettucine Pasta – 200g (can use any other pasta also)
    • Parsley – handful leaves, chopped
    • Parmesan Cheese – 20g (Cheddar, optional)
    For the Sauce:
    • Butter – 2 tbsp
    • Garlic – 4 large cloves, minced
    • Wheat flour – 3 tbsp
    • Milk – 2 Cups (approx 500 ml)
    • Oregano & Basil – 1/2 tsp each
    • White Pepper – 1/2 tsp
    • Salt as per taste
    • Parmesan Cheese – 30 g
    Method:
    1. In a pan, over medium heat, melt the butter and add the chicken breast pieces.
    2. Season with salt, pepper and herbs and allow it to cook until it is lightly browned for 5-10 minutes. Set this aside.
    3. In the same pan, over medium flame, heat the butter under Sauce and add the minced garlic to it.
    4. Mix in the flour and stir well to get a coarse powdery mixture.
    5. Add the milk little by little and keep stirring all the while to avoid lumps and ensure smooth sauce.
    6. Keep stirring until the sauce thickens.
    7. Add the Parmesan cheese, under Sauce, and stir until it melts and is fully incorporated.
    8. Now mix in the cooked chicken.
    9. Pour this over the cooked pasta, garnish with parsley and Parmesan cheese.
     
  7. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Chicken Stroganoff Supreme

    Ingredients for Chicken Stroganoff Supreme


    • 300 gms Chicken
    • 100 gms Basmati Rice
    • 80 ml Demi glace
    • 1 Onion medium, finely chopped
    • 3 Garlic large, finely chopped
    • 2 gms Green tea leaves
    • 20 ml Red Wine
    • 100 gms Colour Capsicum chopped
    • 30 ml Worcestershire Sauce
    • Salt
    • 1/2 tsp Dried Parsley
    • 20 gms Butter
    • Pepper Powder
    • 1/2 tsp Rosemary

    How to make Chicken Stroganoff Supreme


    • Marinate the chicken for at least 30 minutes in Worcestershire sauce, salt & pepper.
    • In a pan, heat half the butter and saute the onion and half the minced garlic, tea and chicken until it is cooked.
    • Add the capsicum, red wine and continue sauteing for 1-2 more minutes.
    • Once chicken is cooked, add the demiglace and bring it to a boil.
    • Turn it off once the sauce thickens and starts to look creamy.
    • Serve on bed of herb rice.
    Herb Rice:

    • Cook the rice until the grains are well cooked & separated.
    • On a low flame, in a pan, add the remaining butter, saute the garlic and dried herbs until you get an aroma.
    • Mix the rice into this.
    • Spread this on a plate & pour the stroganoff on this.
     
  8. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Mini Chicken Burgers

    Ingredients:
    • Chicken Breasts – 2, boneless and skinless
    • Onion – 1, medium, finely chopped
    • Tomato Ketchup – 2 tblsp
    • Breadcrumbs – 1/4 cup
    • Salt as per taste
    • Black Pepper Powder as per taste
    • Oil as required
    • Mini Burger Buns – 4 to 5 (optional)
    Method:
    1. Cut the chicken in small pieces.
    2. In a large bowl, combine the chicken pieces and onions.
    3. Add the ketchup, salt, black pepper powder and 1 tblsp of breadcrumbs.
    4. Mix well and shape the mixture into 10 to 12 small burgers.
    5. Heat oil in a frying pan.
    6. Coat the burgers with the remaining breadcrumbs.
    7. Fry them in the hot oil for 2 to 3 minutes on each side.
    8. Cut the burger buns into equal halves.
    9. Place the burgers on one half of the buns and add toppings of choice.
    10. Serve.
     
  9. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Tandoori Chicken

    Ingredients:
    Chicken Breasts – 750 gms, cut into bite sized pieces
    Green Chillies – 2 tsp, finely chopped
    Red Chilli Powder – 1/4 tsp
    Lemon Juice – 2 tblsp
    Salt as per taste
    Butter as required
    Chaat Masala Powder – 1/2 tsp
    Coriander Leaves – few, chopped
    For the Marinade:
    Plain Yogurt – 1 cup
    Garlic – 2 tsp, finely chopped or crushed
    Ginger – 2 tsp
    Oil – 2 tsp
    Lemon Juice – 2 to 3 tsp
    Garam Masala Powder – 1 tsp
    Method:
    1. Mix the marinade ingredients in a large bowl.
    2. Mix the green chillies, red chilli powder, lemon juice and salt.
    3. Rub this all over the chicken and keep the chicken pieces in the fridge for 30 minutes.
    4. Add the chicken pieces to the marinade bowl and mix until well coated with the marinade.
    5. Keep aside for 6 to 8 hours.
    6. Place the marinated chicken on a grill rack over a baking tray and baste with butter.
    7. Place it in a preheated oven at 230C/450F and grill or roast for 15 minutes or until the chicken pieces are cooked and browned.
    8. Remove and keep aside to cool.
    9. Sprinkle the chaat masala powder and garnish with coriander leaves.
    10. Serve with onion rings, lemon wedges, salad and mint coriander chutney.
     

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