Category Archives: Chicken

Chicken Pickle

You may have had many types of pickles – mango, garlic, ginger, lemon, carrot, turnip, cucumber or even onion and many more. But do you know, you can make pickles with chicken too? Yes, you can! So this is for all those “chickentarians ( chicken lovers )” like me who search for chicken in every single dish!

Continue reading Chicken Pickle

5 Ingredient Smokey Chipotle Chicken

This 5 ingredientย  Chipotle Chicken has a smokey flavor from the chipotle aka smoke-dried jalapeรฑos. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes. This garlicy and smokey chicken is the perfect chicken to enjoy the weekend nights with, paired with some beer maybe ๐Ÿ˜‰ Also, let me tell you, this is kid- approved! I served this last night to my 5 little cousin sisters, and it was gone in seconds! Mind you, seconds! And of course, loved by everyone else too! Plus, these are really easy to make and require only 3 other basic ingredients, apart from Chipotle paste and chicken of course.

Continue reading 5 Ingredient Smokey Chipotle Chicken

Mangalorean Coconut Chicken Curry

This Mangalorean Chicken Curry, also known as Kori Ghassi, is a special type of the world famous chicken curry, where pieces of Chicken are cooked in a spicy coconut gravy. And when I say coconut, it means a lot of coconut ( Fresh and coconut milk ) . This is my family’s goto weekend chicken curry recipe! Traditionally, this curry is spicy, but the sweetness of the fresh coconut offsets the heat from the chilies to some extent. This recipe is not totally authentic, but its a much more easier ( as I have used very basic ingredients that you will most probably find at your home ) and healthier version of the traditional Kori Ghassi.

Continue reading Mangalorean Coconut Chicken Curry

Korean Fried Chicken

You’ve probably had KFC before, but have you tasted this KFC ( that’s Korean Fried Chicken ) Its like adding that extra spice kick to you normal KFC chicken! This chicken is crispy and crunchy from the outside and extremely juicy from the inside!
Continue reading Korean Fried Chicken

Chicken Malai Tikka

Chicken Malai Tikka is a flavorful and textured appetizer, where chunks of chicken are marinated in yoghurt and cream and barbequed. Its melt in the mouth texture with the creamy taste is much loved by everyone! Why not treat your Valentine with these wonderful kababs this Valentine’s date night? Here’s the recipe to make your Valentine’s Day really special! Aaandd if you’ve got no Valentine, this chicken will be ready to be your love forever ๐Ÿ˜‰
Ingredients :
Raw Papaya
Boneless Chicken Thighs ( 350 gms )
Corn Flour ( 2 1/2 -3 tablespoon )
Cream ( 5 tablespoons )
Thick curd/yoghurt ( 3 tablespoons )
Mozzarella Cheese / Processed cheese ( 40-50 gm )
Black Pepper ( 2 tsp )
Salt to taste
Cumin powder ( 1/2 tsp )
Ginger Garlic Paste ( 1 1/2 tsp )
Cardamom powder ( 1/8 tsp or a bit more )
Vegetable oil ( 1 tsp )

You will also require :
Wooden Skewers

Directions :
Cut the chicken thighs into bite size pieces and wash them. Gring the raw papa and make a paste out of it. Now marinade the chicken with this paste for about an hour.

This will help tenderize the chicken so that you get that melt in the mouth texture afterwards.ย  While the chicken is getting marinated, into another bowl, grate the cheese and add into a bowl. Mash the cheese a little with your palms.ย  Now stir in the yoghurt and mix until you get a smooth consistency ( without any lumps ). If you still feel lumps, heat in the microwave for another 20-30 seconds and stir again. Make sure you dont burn the mixture, just heat a little to make the cheese melt. Let it cool down. To this add the salt, pepper, cardamom powder, cumin powder, cream and cornflour and stir again until smooth. You should get a not too thick and not too runny consistency marinade. If you feel that the batter is too thick, add some oil to this batter.
After an hour, wash the chicken away and dry all the moisture off using a kitchen towel. We need to eliminate all the possible moisture here.
ย Now marinade the chicken with ginger garlic paste and some salt for another 20 minutes. After this, add the chicken to the cream mixture and mix well. Make sure you don’t mix too harshly because we have tenderized the chicken and it may break. Soak your skewers in water and leave both of these overnight.
The only step left is to bake these lovely kababs.
Preheat your oven to the highest temperature possible. Arrange your chicken pieces on the skewers and place it over a baking pan. Bake for about 8-10 minutes on broil mode on this side.
ย  Keep checking in between and if when you see that the chicken is almost done from one side, remove the tray and flip it onto the other side.
The chicken should look something like this when you should flip it. Don’t worry about the marinade dripping off. Bake for another 8-10 minutes on this side on the broil mode again and keep checking in between for when its done.
Serveย  hot with some coleslaw for added flavor!
For the coleslaw :
Add half cup shredded cabbage, half cup shredded carrot, half cup chopped spring onions andย ย ย ย  a little less that half a cup of chopped coriander into a bowl and mix.
Now to this add 1 tsp of pepper powder, some salt and about 1/8 tsp of sugar.
Squeeze half a lemon on top of the kababs and yes, that’s it. You’re ready to enjoy this irresistable Murgh Malai Tikka!

Chicken Lollipop

Chicken Lollipops- My favorite appetizer whenever I drop by any restaurant! It is aย succulent treat that lives upto the name!ย Also itย is a simple to make indo chinese appetizer in which the chicken wings are spiced up and deep fried. Here’s the recipe :
Ingredients :
All purpose flour
Cornflour/ Corn Starch
Chings Szechuan Sauce
Ginger Garlic paste
Salt
Bread Crumbs
Pepper
Chicken Wings
Oil for deep frying
Directions :
1.Shape the lollipops :

Break each chicken wing into two parts at the joint.
You will get one part with one large bone and another part with 2 bones.
Pull out the smaller bone from the part with 2 bones
Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.
2. Marinade the chickenย 
Wash and dry the lollipops and add ginger garlic paste, salt and pepper. I added 1/2 teaspoon of ginger paste and 1 teaspoon of garlic paste for 5 wings. Also add szechuan sauce to this. Mix it well and make sure all theย  chicken is properly covered. Refrigerate for about 3-4 hours.
2. Make a batter
Whatever be the amount, depending on how many chicken wings you wanna eat, add equal amounts of cornflour and all purpose flour. Now slowly add water until you get a medium-thick batter. You should be able to dip your chicken wings in it and get it all covered and it should be thick enough so that it is not runny. Add good amount of szechuan sauce as well.Mix it all well.
3.Deep fry
Heat oil in the pan. Dip the lollipop into the batter and roll it in the bread crumbs. Deep fry on a medium heat until light brown.
โ€‹4.
Enjoy your delicious lollipops!
Serve with ketchup/szechuan/sweet chilli sauce and some spring onions.

Hyderabadi Dum Chicken Biryani

This Hyderabadi Biryani is simply the most delicious dish you can have! A family favourite, this dish is rich, flavorful and can be made easily on special occasions as well as for casual dinners.
ย Follow the recipe below :
Ingredients :
Chicken legs ( 450-500 grams )
Basmati Rice ( 125-150 gms )
Yoghurt ( 1 cup )
Finely Chopped Coriander ( about 2 cups )
Finely Chopped Mint ( about 2 cups )
Green Chillies – 5
Lemon
Oil ( 1/3 cup )
Fried onions ( 100-150 grams )
Turmeric ( 1 teaspoon )
Ginger Garlic Paste ( 1 tablespoon )
Red chilli powder according to preference
Salt to taste
Kewra water ( 1 teaspoon )
Rose water ( 1 teaspoon )
Saffron strands soaked in milk/water
Ghee/ clarified butter ( 1 tablespoon )
bayleaf – 2
Cumin seeds ( 1 teaspoon )
All spice mix/ garam masala ( 1 tablespoon )

Directions :
For the marinade :
Poke some holes with a fork into the chicken.
Slice some onions and fry until brown and crisp ( but not burnt ).
Into a bowl, add the chicken, yoghurt, garam masala, Ginger garlic paste / some crumbled fried onions, Chopped coriander and mint ( You may also grind them ), salt, turmeric, chilli powder and green chillies. Squeeze half a lemon and mix all together. Refrigerate overnight.

For the rice :
Soak the rice for atleast an hour.
Heat water into a vessel and add the rice along with about 2 teaspoons of oil,salt cumin seeds and 2 bay leaves. Bring the water to a boil. Cook until the rice are 70 percent done. Do not strain.

ย For the Biryani :
Into a heavy bottomed vessel, add oil along with 1 teaspoon of ghee and let it heat. Now add in the chicken.

ย Over the chicken, add a layer of rice ( drain water from this batch) . Do not add any water to the vessel.ย  Add a layer of fried onions, saffron soaked in water/milk and about 1/4 teaspoon kewra water on top of this later of rice. Scrape off the remaining marinade and add to the vessel. Now add another layer of rice, then fried onions, kewra water and saffron just as before.
Atlast, on the top, add little ghee/ clarified butter for that extra rich flavour and put the lid on which is lined with sticky dough. ( Notice the dough in the picture )
Cook this on high for about 5-10 minutes. Reduce the flame to low now. Use a griddle under this for even heat transfer. Cook it for about 25-30 minutes more and switch off the flame. Do not take off the lid for about 10 more minutes. You will need to use a knife to cut through the dough for taking off the lid.
ย Serve hot with some sherwa/shorba/gravy/salan.

Ramen Crusted Chicken Wings

Navratri is over and so FINALLY CHICCKKKEENNN!! So, I thought two of my favourite foods, Ramen and Chicken! PS: I used wai-wai noodles because the noodles are precooked and spiced. Trust me, you’ll get extremely delicious, juicy chicken and extremely crunchy at the same time!
Ingredients :
All purpose flour
Cornflour/ Corn Starch
Chings Szechuan Sauce ( Optional / You may use any seasoning of your choice )
Ginger Garlic paste
Salt
Pepper
Chicken Wings
Oil for deep frying
YOUR FAVOURITE RAMEN
You can vary the ingredients as per your choice, you still won’t ever go wrong with this.
Directions :
1. Marinate the chicken
Wash and dry the chicken wings and add ginger garlic paste, salt and pepper. I added 1/2 teaspoon of ginger paste and 1 teaspoon of garlic paste for 5 wings. You may also add szechuan sauce to this. Mix it well and make sure all theย  chicken is properly covered. Refrigerate for about 1-2 hours.
2. Make a batter
Whatever be the amount, depending on how many chicken wings you wanna eat, add equal amounts of cornflour and all purpose flour. Now slowly add water until you get a medium-thick batter. You should be able to dip your chicken wings in it and get it all covered and it should be thick enough so that it is not runny. Now add the ramen seasoning, some more salt and I love szechuan, so I added a good amount of that as well.Mix it all well.
3. Crumble the ramen and heat the oil.
4. Double Deep Fry
The secret to make chicken extra crispy is to double fry it. Dip the chicken into the batter and deep fry until it is light golden from outside. Take it out and drain on an absorbent paper. Dip it again into the batter and make sure to wipe off extra batter from the chicken. You just need enough batter on the chicken to make the crumbled ramen stick to it. Roll the wing into the ramen and deep fry once again until the ramen has turned goldenish-brown.
5. Enjoy your juicy crunchy delicious wings!

Chicken Teriyaki Sushi Roll

Sushi is traditionally Japanese food, but it is currently enjoyed by cultures around the world. I have not seen many sushi outlets in India and have seen none in my city. Sad! ๐Ÿ˜ฆ So, I decided to make sushi by myself at home! Trust me, its really easy to make and is very less time consuming.
Here’s what you need :
Ingredients :

Sushi Rice ( 250 gms/ 2 cups )
Rice Vinegar, Salt, Sugar
Nori/ seaweed Sheets ( 1 per sushi roll )
Pickled Ginger
Soy Sauce
Wasabi Paste
Bamboo Mat for rolling/ You may also use bare hands.
Chicken Teriyaki ( You may use any filling of your choice, I had some chicken teriyaki leftover from the day before and therefore used it
Recipe here : )

*For people in Dehradun, you will find all the ingredients at Fresh N Easy, Crossroads Mall.
Directions :
To make the sushi rice :
Wash the sushi rice in cold water and drain the water after that.
In a pan add 2 cups of sushi rice and 3 cups of water. Bring to a boil. Once the water starts boiling, turn off the heat. Place a cloth kitchen towel over the pan and put the lid on. Fold the leftover kitchen towel so that it does not hang. Turn on the heat again and cook the rice for 15 minutes on the lowest possible setting. When the rice is cooked, take them out into a non-metal container and give them a stir so that they cool faster. Now add 3 tablespoons of rice vinegar and 1 teaspoon of salt and mix well.
ย For the sushi roll :
On a bamboo mat, place one sheet of nori. Place 1/4 of the rice over the sheet and wet your hands with water. Now spread the rice evenly over the nori leaving about 2 cm space above and below.
ย Add your filling ( Chicken Teriyaki in my case ) and start rolling the sushi.
Bring up the back end of the mat, pull it over and then compress.Then let go, push forward and compress again. Let go one more time push forward and compress again.
You will get a nice, smooth sushi roll.
Now using a sharp wet knife and cut about 6-8 pieces from this roll. And that’s it! Sprinke some sesame seeds over the sushi and serve with some wasabi paste, pickled ginger and soy sauce.

If you do not want to use Nori or seaweed as not everyone will like its taste, use a thin omlet instead as I have also done here.
Beat 2 eggs with salt and pepper. Grease a non-stick pan with olive oil and add the egg mixture. Spread evenly to form a thin layer.Turn when the egg stops sticking from below and cook the other side. Use this omlet as the base instead of Nori and then add the rice, chicken teriyaki filling and roll as before!Drizzle some sweet chilli sauce over it and serve with some wasabi paste, pickled ginger and soy sauce as before!