Chicken Fried Rice

Ingredients:-

For preparing chicken for fried rice:-

Chicken bone less cut into length wise-1 cup
Corn starch- 3 tbsp
Egg white - 1
Soya sauce-1 tbsp
Salt - 1 tbsp or according to taste
Pepper - 1/2 tbsp

Mix all the above ingredients and marinate for about 30 mins

Ingredients needed for rice:-


Basmati Rice - 2 cups soaked for 30 min
Water - 4 cups
oil  as needed
Salt to taste
Pepper- 1 1/2 tbsp
Capsicum - finely chopped half cup
Cabbage - thinly  chopped  length wise
Carrot - 1/2 cup finely chopped
Spring onions - 1 small bunch finely chopped
Onions - 1/2 cup finely chopped
Ginger and garlic - finely chopped 1 tbsp each
Eggs - 2
China salt(ajinomoto)- 1 tbsp

Procedure:-

Firstly cook the soaked rice by adding 4 cups of water ,salt and 3 tbsp of oil to it and cook it. Make sure you make the rice totally cool.

Now cook the marinated chicken  on the pan by adding oil and cook  both  the sides  until golden color a.d keep aside.

Then in a wok add oil and cook the marinated chicken until golden color and take aside. Now in a bowl add eggs and add salt and pepper  and whisk it well  then add some oil in a wok  and pour the egg mixture and cook it as scrambled egg shouldn't be cooked excess. Then take it out in a bowl and keep aside. Now add oil in the Same wok and add the ginger and garlic pieces and cook for a min then start adding rest of the veggies and cook in the high flame . Now add the chicken and cooked egg to it and mix well. Time for adding the rice and carried on with salt , china salt and pepper mix well. Now check the salt n spice level if needed add some . And its ready to serve. Enjoy the home made fried rice with good restaurant style taste.

Chicken Biryani

Ingredients:-

For Marination:-

Chicken - 1 lb (cut and cleaned)
Yogurt (curd) - 1 cup
Ginger Garlic paste - 2 tbsp
Chicken masala- 1 1/2 tbsp
Chili powder - 1 1/2 tbsp
Lemon - 1 small
Salt to Taste
Garam Masala - 1/2 tbsp

For Biryani:-

Basmati rice - 2 1/2 cups
Water - 5 cups
Cardamoms- 5 count
Cloves - 5 count
Cinnamon stick-  1   (2 inches size)
Biryani leaf- 2
Star anise - 1
Green chilis - 3 sliced
Onion - 2 medium thinly sliced
Cashew - few
Oil - 1 tbsp
Ghee - 2 tbsp
Cilantro - chopped s needed
Mint leaves - few chopped

Procedure:-

1-First take a bowl clean chicken and add all the marination ingredients to it and mix well and marinate it for 30 mins. Also soak the basmati rice at the same time so they will be ready to cook at the same time.
2-Now take a wok and add oil and ghee together and add the whole garam masala ingredients cloves, cardamoms, cinnamon, star anise, biryani leaf and also green chilis saute for a min or so and then add the cashew fry for a min or so then add onions and fry well until they turn slight brown color and then add the marinated chicken to it and cook well close the lid and simmer it and  then wait until the water oozes out from the chicken . 
3-Now let the chicken cook properly like 80% of it . Then take out the lid and cook for 5 more mins and then add the washed and soaked basmati rice to it and fry for 5 min .
4-Once you start seeing the dryness in the pan add the water in it then followed by salt and also chopped cilantro and mint leaves and mix well.
5-Now taste the water for checking the salt levels. It must be slightly salty .
6-close the lid and let it cook properly  until 10-15 min in medium flame.
7-Now check in between to make sure it is well cooked. Now once the rice is cooked off the flame . Now its ready to serve.

Healthy chicken wraps

Ingredients:-

Whole wheat flour - 2 cups
Tomato hot n sweet ketchup - 2 tbsp
Chicken - boneless n skinless cut into thin pieces
salt to taste
Black pepper to taste

For stuffing wraps:-

Onion - thinly sliced 1/ 2
Lettuce - thinly sliced 1/2 cup
Tomato - 1/2 sliced without seeds
cucumber - 1/4 cup thinely sliced
Cilantro chopped
sesame seeds

For dressing in a bowl add
vinegar - 2 tsp
soy sauce - 2 tsp
water - 3tbsp
salt n sugar a pinch
pepper - 1/4 tbsp

mix all these together in a bowl and add the vegetables which are chopped and mix well and keep aside.

Now add salt n pepper in chicken and let it sit for 15 min then in a pan add tbsp of oil and cook it both the sides and keep aside. Now chicken n veggies are ready to stuff.

Now lets make the roti base. knead the flour by adding salt n water like a chapathi dough and let it sit for a while. Now again knead it and take a boll size dough and start rolling it with rolling pin and should be little bigger than chapathi because we need to stuff in it. Now heat the pan and fry this chapathos on higher flame make it fast or they may burn. now start stuffing. First in a plate place the chapathi take a lettuce leaf place it first on top add chicken then the veggies then ketchup then fold both the edges and start folding one side then squeeze on and roll to the other end . Now turn it and cut in the center and ebjoy the rolls.

Achari chicken murgh

Ingredients:-

Chicken - 2 lb
Onion - 2 medium chopped finely
Tomatoes - 3 medium (make into puree)
Snauf / somp - 1 tsp
Kalonji/onion seeds - 1/2 tsp
Salt to Taste
Ginger garlic paste - 1 tbsp
Yogurt/curd - 3/4 cup
Green chili - 3 slit
Achari chicken powder - 1/2 packet (it includes everything in it)
Oil - 2-3 tbsp


Procedure:-

First take a wok and add oil and once it is hot add the green chili, snauf, onion seeds or you can also skip snauf and onion seeds and saute a min and add the onions once it turns into brown add ginger garlic paste and fry for one more min then add the chicken and fry for 5 min by covering the lid. then add the tomato puree and yogurt and mix well and cover the lid and cook for 15 min until the raw smell tomatoes disappear. now add the achari chicken masala mix and mix well and again cover the lid and cook for 5 more min taste it and check the levels of spice and if want add some more  and garnish with cilantro.

serve with roti or rice....

Chicken korma

Ingredients:-

Chicken - 1 lb
Coconut - 1/4 cup
Cashews -  14 count
Red chili - 2
Curry leaves - few
Onions - 2 medium finely chopped
Tomato - 1 finely chopped
Cumin seeds - 1 tsp
Cardamoms/ elaichi - 2 count
Cinnamon stick -  1 inch
Water as needed
Salt to taste
Turmeric - 1/4 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Paprika powder - 1 tsp
Oil for making curry
Cilantro for garnishing


Procedure:-

1- first clean the chicken and marinate it by adding salt , ginger garlic paste and turmeric and marinate it for 15 min. Then take a wok add oil n curry leaves and fry the chicken until it oozes out the water cooks properly and keep aside.  Then make the paste of coconut n cashew by adding little by little water and make a fine paste and keep it ready.
2- first take a pan add oil once it is hot add the cumin seeds , cardamom , cinnamon , red chili and sauté then add the onions and salt a pinch and sauté for a min then add the g& g paste fry for 1 more min add the tomatoes and all the dry spices salt , turmeric , coriander powder , chili powder , paprika powder and fry till the oil separates from the masala.

3- Now add the coconut paste mixture and fry until the oil separates and then add the water and close the lid with simmer flame and cook for 5 min.
4- Now add the cooked chicken in the gravy and mix it well and cook in low flame for 15 min by closing the lid. Make sure that you added enough water or else the masala sticks to the bottom. You can the water accordingly how u need the gravy consistency. Finally check the salt n spice levels and garnish with cilantro.. Serve with rice, naan or roti...yummmm

Pepper chicken

Ingredients:-

Chicken- 1 lb with bone
Ginger garlic paste- 1 tbsp
Green chilis - 3 slitted
Curry leaves - 1 string
Garam masala - 1/2 tsp
Fennel seeds - 1 tsp
Onions - 2 medium chopped
Turmeric - 1/2 tsp
Coriander powder/ dhaniya powder - 1 tbsp
Pepper powder - 2 tsp
salt to taste
Oil - 3 tbsp
Cilantro chopped
Lemon - 3 tsp

Procedure:-

1- First in a wok add oil once it is heat add the fennel seeds and saute fir few seconds then add the green chili and curry leaves and saute for few more mins.
2- Then add the onions and also add littke salt to speed up the process .once the onions are translucent add the ginger garlic pastw and fry for 1 more min.
3- Now add the spices salt, turmeric , coriander powder, garam masala and mix well. Now add chicken and stir and closectheclid and cook it ib the medium flame for 5 min and then check it once and give a mix again .
4- Once the water of the chicken starts evaporating its time to add the pepper and mix and let it cook for 2 more min. Now finally add a splash of lime juice and sprinkle cilantro on top and serve.
5- This is a dry recipe if you want to be wetty dont let it cook for more time. We don't add any water and chili powder in this recipe.

Butter chicken roast

Ingredients:-

Butter - 1 1/2 tbsp
chicken boneless / with bone - 1 lb
salt to taste
chili powder - 1/2 tbsp or as per your taste
coriander powder/ dhaniya powder - 1/2 tbsp
Turmeric - 1/4 tbsp
Ginger garlic paste - 1 tbsp
Cilantro for garnish

Procedure:-

1- Marinate all the above ingredients together in a bowl except cilantro and marinate for 1- 2 hours.
2- Now take a wok add butter and add the marinated chicken and cook the chicken until the water evaporates and until it cooks well. Now check the spice level if needed add accordingly.
 Now garnish with cilantro and serve.

Chicken lollipop

Ingredients:-

Chicken wings - 1 lb
Oil for deep fry

For Marinating chicken:-

Egg - 1
vinegar- 1 tbsp
soy sauce -  2 tbsp
Ginger garlic paste - 1 tbsp
Red chili paste - 11/2 tbsp
Thick / hung Curd/yogurt - 1/4 cup
salt to taste

Add all the above ingredients in chicken and marinate for an hour or so. Add corn flour to this mixture and mix it before deep frying. Deep fry the lollipops and keep aside.

For making wings like lollipop just squeeze  the edge of the chicken wing meat and grab the flesh from bottom to top all together. Then lollipop is ready.

For making sauce:-

Onion finely chopped - 1 cup
Ginger and garlic finely chopped
curry leaves- few
Tomato ketchup-2 tbsp
Corn flour mixture for thickening
Soy sauce - 1/2 tbsp
China salt- 1 pinch
Hot /chili sauce- 2 tbsp
salt a pinch
cilantro chopped

Procedure:-

Take a pan add oil and add onion and fry for some time and then add curry leaves and then g&g pieces and fry then add all the rest of the ingredients and stir and then add the corn flour mixture and then add the lollipops and stir and cook for 1 more min or so and serve finally garnish with cilantro.

Chicken soup with Veg Salad

Ingredients for soup:-

Bone less Chicken - 1/2 cup cooked n cut into pieces
Sweet corn - 1/4 cup
Corn flour - 2 tbsp
Egg - 1 ( without yolk) whisk it up
Pepper - 5 count
Cloves - 2
Cardamoms - 2
Salt to taste
Pepper - 1/4 tbsp
Water- 4 cups

 Procedure:-

1- Take a pressure cooker add cardamom, cloves, black pepper corns and chicken and 4- 5  cups of water and cook for 3 whistles.
2-Now leave it until the pressure releases or keep the cooker under the cold running tap water if you want to speed up the process.
3- Now open the lid and keep the cooker on stove again start boiling add the washed corn and when it starts boiling add the egg by stirring the soup constantly or else your soup will spoil.
4-Now take a bowl add corn flour and add  little water mix it well and add this mixture accordingly as per your choice of thickness of the soup needed.

Enjoy

Ingredients for salad:-

Cabbage - 1/2 cup chopped
Carrot - 1/2 cup chopped
Cucumber - 1/2 cup chopped
Tomato - 1/2 cup chopped
Cauliflower - 1/2 cup cut
Capsicum - 1/2 cup sliced
Lettuce - 1/2 cup chopped
Olive oil - 2 tbsp
salt to taste
Pepper to taste
lemon 1/2 slice

Procedure:-

Mix all of the above ingredients in a bowl and mix well and serve it. Keep it for a min or so after mixing. so the ingredients combine well each other.

Chicken Fry

Ingredients:-

For Marination:-

Chicken - 1 lb (cleaned n cut)
Curd - 1 cup
Onion - 3 small (Make into fine paste)
Ginger garlic paste - 1 1/2 tbsp
Salt to taste
Turmeric - 1/4 tbsp

For Fry :-

Curry leaves - few
Green chili - 4 sliced
Chili powder - 1/2 tbsp
Cashew nuts- 6-7
Garam masala - 1/2 tbsp
Oil  - 3-4 tbsp

Procedure:-

1-Take a bowl add chicken ,curd, onion paste, salt, turmeric , ginger garlic paste and mix well. Keep it aside for 20-30 min for marination.
2-Now take a pan add the marinated mixture and chili powder to it and cook it until the chicken cooks n water evaporates.
3-Then in another pan add oil and add green chili, cashew n curry leaves and fry for a min or the cashews are golden color. Then add the cooked chicken to it and fry the chicken properly and add finally the garam masala and chopped coriander and serve hot..........

Chicken tortilla pizza

Ingredients:-

 For making dough:-

All purpose flour- 1 1/2 cup
Salt to taste
Water as needed to make dough

Mix all together and rest the dough for 20 min

For topping:-

Chicken half cooked with salt
Bell peppers - all colros sliced
Tomato sauce
onion - sliced
Tomato - sliced
Mushroom sliced
Red chili flakes for taste

I used these veggies u can use any veggies n meat of your choice. Like olives, spinach, roasted peppers, pine apple etc..

Procedure:-

1-Take the dough and roll them in rectangular shape as shown or circle and fry then slightly both the sides and keep aside.
2-Now cook chicken in boiling water by adding little salt . Half cook it or else chicken gets harderr when u keep in oven.

3-Then take a tortilla spread tomato sauce and place all the veggies one by one.
4-Take a baking sheet and place on them and cook in the oven for 20 min at 400 f . Every oven is different so adjust the timings.
5- Now remove it from oven cool for a min and then cut them into desired shape n sprinkle red chili flakes and serve hot.

simple chicken curry

Ingredients:-

Chicken- 1 lb
Onion - 1 medium chopped
Tomato- 1 medium chopped
Ginger garlic paste - 1 tbsp
Korma curry powder - 2 tbsp
Salt - 1/2 tbsp or to taste
Chili powder - 1/2 tbsp
Coriander chopped
Oil - 3 tbsp

Procedure:-

1- First take a wok add oil heat it n add onion fry until light brown . Add salt to speed up the process. Then add ginger garlic paste fry . Then add tomatoes n the masala , salt n chili powder fry until the oil separates.
2- Now add chicken and mix. Close the lid n let it cook for 10 min. Now add little water
As needed n cook for few more minutes.
3- Now garnish with chopped coriander n serve with rice, rotis or naan

For a difference this is a the  base curry u can modify them into three more types like h can even make fry, or add some coconut milk or cream to  enrich the curry
If u make fry remove the lid n let the water disappear n then add green chili slices n coriander chopped n green onion slices n serve.

Chicken Semiya

Ingredients:-

Chicken boneless - 1 cup
Bambino semiya- 1 1/2 cup
Onion chopped - 1 medium
Cilantro chopped
Green chili - 3 sliced
Curry leaves - 4-5
Bay leaf - 1
Cloves - 3
Cardamoms - 3
Cumin seeds- 1/4 tbsp
Salt to taste
Garam masala - 1/4 tbsp
Oil as required
Water - 6 cups

For tempering:-

Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Chana dal - 1 1/2 tbsp

Procedure:-

1-First take a medium size wok and add water , 1 tbsp of oil, cardamoms little crush them to add the flavor, Cumin seeds, cloves, salt and bay leaf and bring to boil.
2-When the water comes to boiling point add the semiya to it and boil it until it is 70% cooked,
3-Now filter the semiya under the cold running water. It  helps on not sticking the semiya to each other . Now keep it aside.
4-Then in a wok add oil heat it then add the tempering ingredients, curry leaves, green chili and fry for a min or so. Then add onions and fry until they are tranculent.

5-Now add the cilantro also and fry it. Add chicken to it and also add salt  and garam masala powder to taste and cover the lid in medium flame.
6-Now when the chicken is cooked add the cooked semiya and mix it well and cover it for a min or so.
7.Your chicken semiya is ready to serve hot.

Kadai Chicken

Ingredients:-

Chicken - 1 lb
Coriander seeds - 2 tbsp
Red chili - 2
Ginger garlic paste - 1tbsp
Paprika powder - 1/2 tbsp for rich color
Green chili - 2 slit
Capsicum - 1/2 sliced
Evaporated milk - 1/2 cup
Cilantro - chopped
Onion - 2 sliced
Tomato - 1 chopped
Tomato puree - 6 tbsp
Salt to taste
Red chili powder - 1/2 tbsp
Turmeric - 1/4 tbsp

Procedure:-

1-First clean n cut the chicken and keep aside.
2-Now take the coriander seeds n red chili and dry roast them until they changes light brown color and gives u nice aroma. And also make into fine powder after cooling it.
3-Then take a medium size wok/pan add oil and fry the onions, green chili slit and add a little salt n fry them until are brown and cooked now add the ginger garlic paste and fry for one more min.
4-Add tomatoes and fry until they r paste and add all the spices paprika, salt, turmeric, chili powder, n the last but not least the coriander n chili powder. And give it a good mix.

5-Then add chicken mix and cover it in simmer for 6 min then remove the lid mix it. No need of adding any water to it.
6-Now add the tomato puree and capsicum  and  mix. Then add the evaporated milk of u r choice in quantity. Mix it gud and cover it for 3 more min and you r done.

Serve it with rice, parathas, rotis , puris tastes well n good. Try it you will surely like this recipe. Enjoy .

Chicken n shrimp grilled Tikkas (Chikkulu)

Ingredients:-

Chicken bone less- 1 lb
Shrimp- 1/2 lb
Coconut- 1/2 cup
Cashew whole - 10 count
Cardamoms - 3
Cloves - 3
Cinnamon stick- 1
Garam masala - 1 tbsp
Onion  medium size - 1
Red chili powder - 1 tbsp
Turmeric - 1/2 tbsp
Salt to taste

Procedure:-

1-Make a fine paste by adding all the ingredients together in a blender.
2-Now cut the chicken into medium size bites. Now clean both the shrimp n chicken and shift into a spacious bowl.
3-Now add the blended paste into chicken pieces and mix all together and marinate it for 3-4 hours by covering it and store it in the refrigerator.
4-Now soak the bamboo sticks or its fine if u have steel thin rods for grilling.

(soaking the sticks may not break soon)
5-Now arrange all these marinated pieces to the stick for grilling them.
6-Grill them well both the sides until they get crispy texture.
7-Spray oil on top for not sticking to the grilling rods.
8-Enjoy them as u r appetizer or evening snack with a sip of diet coke or u r fav drinks.

Chettinad Chicken Curry

Ingredients:-

Chicken- 1 lb

Masala for Grinding:

Cinnamon – 1.5″

Cloves – 4

Green Cardamom – 3

Dry Red Chili – 7-8 or to taste

Cumin Seeds – 1.5 tsp

Fennel Seeds – 1.5 tsp

Coriander Seeds – 2 tsp

Khus Khus/Poppy Seeds – 1 tbsp

Fresh Coconut – 1/2 cup

Water for Grinding – 1/2 cup

Oil – 3 tbsp

Onion – 1 large, finely chopped

Minced Ginger – 1 tbsp

Minced Garlic – 1 tbsp

Turmeric – 1/2 tsp

Curry Leaves – a few sprigs

Red Chili Powder – 1 tsp or to taste

Tomatoes – 2 large, chopped

Lime or Lemon Juice – to taste

Water – 2-3 cups or as needed for gravy

Coriander/Cilantro Leaves – for garnish

Procedure:-

1. Dry roast on low heat – Cinnamon Stick, Cloves, Green Cardamom, Red Chillies, Cumin Seeds, Fennel Seeds, Coriander Seeds & Poppy Seeds.

2. Keep stirring till the seeds change color and there is a fantastic aroma.

3. Add in the the Coconut and again, stir till the coconut gets a color and looks dry and dehydrated.

4. Once done, transfer and allow it to cool.

5. Grind to a smooth paste using 1/2 cup of Water and keep aside till ready to use.

6. In a pan, heat the Oil on medium flame and once hot, add in the Onions.

7. Salt the Onions just a bit and cook till translucent.

8. Add in the Minced Ginger and Garlic, Turmeric Powder, Curry Leaves, Spice Paste and Red Chili Powder. Cook for a min

9. Add in the Tomatoes, mix and cook uncovered till the oil separates from the mixture.

10. Add in the Chicken, mix and cook for 5 minutes.

11. Add Salt and a squeeze of Lime or Lemon and mix well again.

12. Add in Water for gravy as needed, mix and cover and cook for 20-25 minutes.

13. Once done, garnish with Cilantro just before serving.

14. Enjoy this dish with Rice, Chapatis, Naans, Parathas, Idlis or Dosas.