TAMATER ADRAKI MURG

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Ingredients:

  1. Chicken – ½ kg
  2. Tomato – 6 no.
  3. Turmeric powder – ½ tb
  4. Coriander powder – 1 ½ tb
  5. Chilli powder – 1/2 tb
  6. Julienned ginger – 2 tb
  7. Ginger powder – 1 tb
  8. Salt

Procedure:

Make a paste of tomatoes (6 no.).

Heat oil in a kadai. Add chicken pieces (1/2 kg) and salt. Fry for 5 minutes.

Next add turmeric powder (1/2 tb), coriander powder (1 1/2 tb) and chilli powder (1/2 tb).

Now add julienned ginger (2 tb) and tomato paste.

Cook till the oil separates from the sides. Add water (1/2 cup) and cover and cook for 5 minutes.

Switch off the flame and sprinkle ginger powder (1 tb).

Serve hot with rice or chapatti.

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CHICKEN MEATBALLS

Meatballs

Ingredients:

  1. Chicken – 250 gm
  2. Ginger paste – 1 tb
  3. Garlic paste – 1 tb
  4. Onion – 1 no.
  5. Egg -1 no.
  6. Bread crumb – ½ cup
  7. Corn flour
  8. Salt

Procedure:

Boil chicken (250 gm) in a salted water. Let it cool and keep aside. Shred the boiled chicken.

In a bowl mix ginger paste (1 tb), garlic paste (1 tb), chopped onion (1 no.), egg (1 no.), bread crumb (1/2 cup) and the shredded chicken.

Keep it in refrigerator for 1 hour.

Make balls of it and roll in corn flour. Deep fry in oil or alternatively you can microwave it on high temperature for 10 minutes.

CHICKEN SALAMI SALAD

chicken salami salad

Ingredients:

  1. Chicken salami’
  2. Olive oil
  3. Carrot
  4. Red cabbage
  5. Black peppr powder
  6. Spring onion
  7. cheese
  8. Salt

Procedure:

In a chicken salami put long shredded red cabbage mixed with olive oil, long shredded carrot mixed with olive oil and cheese.

Sprinkle salt and pepper powder.

Tie the salami with spring onion and microwave for 5 minutes.

Serve as a snacks.

PERI PERI CHICKEN LIVER

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Ingredients:

  1. Chicken liver – 250 gm
  2. Olive oil
  3. Tomato – 2 no.
  4. Sugar
  5. Dry red chilli paste – 6 no.
  6. Garlic paste – 1 tb
  7. Oregano – ½ tb
  8. Black pepper powder – 1 tb
  9. Lemon juice – ½ tb
  10. Salt

Procedure:

For piri piri sauce – Heat a pan, add olive oil, Next add the tomato paste (2 no.) and fry for 2 minutes. Now add salt, sugar, dry red chilli paste (6 no.) and garlic paste (1 tb). Keep it aside.

Heat another pan. Add oil. Add oregano (1/2 tb), chicken liver (250 gm) and salt. Fry for 5 minutes.

Add black pepper powder (1 tb), piri piri sauce and lemon juice (1/2 tb).

Serve hot with rice or chapatti.

CHICKEN POPCORN

Chicken popcorn

Ingredients:

  1. Chicken cubes – from 2 chicken breast pieces
  2. Black pepper powder – ½ tb
  3. Soya sauce – 1 tb
  4. Corn flour – 1 tb
  5. Maida / flour – 1 cup
  6. Red chilli powder – 1 tb
  7. Garlic powder – 1 tb
  8. Onion powder – 1 tb
  9. Chaat masala
  10. Salt

Procedure:

Marinate chicken cubes (from 2 chicken breast pieces) with salt, black pepper powder (1/2 tb), soya sauce (1 tb), egg (1 no.) and corn flour (1 tb).

Make the dry coating of maida (1 cup), red chilli powder (1 tb), garlic powder (1 tb), onion powder (1 tb) and salt.

Take the chicken cubes from the marinate and roll over the dry coating powder and deep fry in oil.

Serve hot with sprinkling chaat masala.

CHICKEN LOLLIPOP

Chicken lolipop

Ingredients:

  1. Chicken lollipop – 10 no.
  2. Ginger apste – ½ tb
  3. Garlic paste – ½ tb
  4. Red chilli paste – 1 tb + 1 tb
  5. Soya sauce – 2 tb
  6. Black pepper powder – 1 tb
  7. Flour / Maida – 50 gm
  8. Cornflour – 20 gm
  9. Egg – 1 no.
  10. Garlic – 6 cloves
  11. Soya sauce – 1 tb
  12. Tomato sauce – 1 tb
  13. Spring onion
  14. Salt

Procedure:

Ask you emat vendor to cut the chicken in lillopop style.

Marinate chicken lollipop (10 no.) with ginger paste (1/2 tb), garlic paste (1/2 tb), red chilli paste (1 tb), salt, soya sauce (2 tb) and black pepper powder (1 tb).

Make a batter of Flour / Maida (50 gm), cornflour (20 gm), egg (1 no.), red chilli paste (1 tb), water (4 tb).

Heat oil in a pan for deep frying. Dip the marinated chicken lollipop in the batter and fry in the oil.

In a sepearet pan heat oil (2 tb). Add chopped garlic (6 cloves), soya sauce (1 tb), tomato sauce (1 tb), salt and chopped spring onions. Add the fried chicken lollipop and let them coat properly.Switch off the flame.

Wrap the silver foil on the bones of the lollipop and serve hot.

TURKEY BURGER

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Ingredients:

  1. Turkey meat – 100 gm
  2. Onion – ½ no.
  3. Ginger – 1”
  4. Garlic – 4 cloves
  5. Green chillies – 2 no.
  6. Coriander powder – ½ tb
  7. Cumin powder – ½ tb
  8. Chilli powde – ½ tb
  9. Black pepper powder – ½ tb
  10. Oregano- ½ tb
  11. Olive oil – 2 tb
  12. Lettuce
  13. Cheese
  14. Sauce
  15. Salt

Procedure:

Marinate minced turkey meat (100 gm), chopped onion (1/2 no.), chopped ginger (1”), cjhopped garlic (4 cloves), chopped green chillies (2 no.), coriander powder (1/2 tb), cumin powder (1/2 tb), chilli powder (1/2 tb), black pepper powder (1/2 tb), oregano (1/2 tb) and olive oil (2 tb).

Make patties out of marinate and bake in microwave for 30 minutes on high temperature.

Put inside the burger with lettuce, cheese, tomato sauce and chilli sauce.

Heat up burger and serve hot.

FOTE BHUGI

Fote bhugi

Ingredients:

  1. Chicken – ½ kg
  2. Wheat flour – 1 tb
  3. Cardamom – 8 no.
  4. Turmeric powder – ½ tb
  5. Garam masala – ¼ tb
  6. Black pepper powder
  7. Salt

Procedure:

In a pan heat oil. Add wheat flour (1 tb) and water (1 cup). Cook for 5 minutes.

In a separate pan add oil and add crushed cardamom (8 no.) and chicken pieces (1/2 kg). Cover and cook for 5 minutes.

Next add turmeric powder (1/2 tb), garam masala (1/4 tb) and salt. Cook for 5 more minutes.

Add the flour mixture and cover and cook for 5 minutes. Sprinkle black pepper powder and switch off the flame.

Serve hot with rice or chapatti.

MALVANI CHICKEN

Malvani chicken

Ingredients:

  1. Chicken – ½ kg
  2. Coriander seeds – ½ tb
  3. Dry red chilli – 2 no.
  4. Fennel seeds – ½ tb
  5. Cloves – 3 no.
  6. Cinnamon – ½”
  7. Bay Leaf – 1 no.
  8. Black cardamom – 1 no.
  9. Green cardamom – 2 no.
  10. Nutmeg
  11. Poppy seeds – 1 tb
  12. Black peppercorn – ½ tb
  13. Cumin seeds – ½ tb
  14. Coconut – 1 tb
  15. Turmeric powder – ½ tb
  16. Onion – 1 no.
  17. Ginger paste – 1 tb
  18. Garlic paste – 1 no.
  19. Salt

Procedure:

For Malvani masala – dry roast and grind – Coriander seeds (1/2 tb), dry red chilli (2 no.), fennel seeds (1/2 tb), cloves (3 no.), cinnamon (1/2”), bay leaf (1 no.), black cardamom (1 no.), green cardamom (2 no.), nutmeg (1 pinch), poppy seeds (1 tb), black peppercorn (1/2 tb), cumin seeds (1/2 tb), coconut (1 tb) and turmeric powder (1/2 tb).

Heat oil in a pan. Add onion paste (1 no.), ginger paste (1 tb) and garlic paste (1 tb). Fry it for 2 minutes.

Add chicken pieces (1/2 kg) and cover and cook for 5 minutes.

Next add the Malvani masala and cover and cook for 5 more minutes.

Add water (1/2 cup) and boil for 5 minutes.

Serve hot with rice or chapatti.