CHICKEN LOLLIPOS

INGREDIANTS

• 6 chicken wings-cut  one bone and collect all the flesh from one end
• 1 egg slightly beaten 
• 1 cup cornflour 
• 1 spoon garlic paste 
• 1 spoon ginger paste 
• 1 spoon salt 
• Oil to deep fry

METHOD:

• First take a bowl and mix together the chicken, egg, cornflour, and ginger and garlic paste, 1 spoon salt and some water so that the chicken pieces will coated  with the batter.
•  Leave the stuff for about an hour(or in fridge -optional). 
• Heat the oil and deep fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked tharowly. 
• Drain on tissue paper to absorb all the oil. 
• Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on tissue paper and serve.

CHICKEN NUGGETS

INGREDIANTS:

• 1/2 cup all purpose flour
• 1 tbspn  garlic
•  salt and  black pepper
• 2 boneless chicken breasts(without skin-if u like skin you can go with it), cut into 1 1/2 inch pieces
• 1 cup  breadcrumbs
• 1  egg
• 1 cup vegetable oil

METHOD:

• Place the flour in a resealable plastic bag and season with the garlic, 1 tbspn salt and 1/4 tbspn black pepper. 
• Place the chicken pieces in the bag with the flour and toss to coat (work in batches). 
• Transfer the breadcrumbs to a flat plate,  with salt and black pepper and set aside.
• Take the egg and 1 tablespoon water in a medium bowl. 
• Take a piece of chicken from the flour, dip it in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken so that the bread crumbs will stick to the chicken piece, and set on a clean plate. 
• Repeat the same with the remaining pieces of chicken.
• Heat the vegetable oil in a large frying pan over medium-high heat. 
• Add the chicken pieces to the pan and make sure that the pieces turns to brown on each side, about 8 minutes total. 
• Transfer the chicken nuggets to a tissue paper lined plate(to absorb the oil). Salt while hot and serve.

CHICKEN FINGERS

INGREDIANTS:

• 6 boneless and skinless chicken breasts
• 1 egg, slightly beaten
• 1 cup of buttermilk
• 1-1/2 tspn garlic paste
• 1 cup allpurpose flour
• 1 cup seasoned breadcrumbs
• 1 tspn salt
• 1 tspn baking powder
• Oil to fry

METHOD:

• Cut the chicken into 1/2inCH. strips 
• In a large resealable plastic bag, combine slightly beated egg, buttermilk and garlic paste
•  Add chicken  Seal bag and turn to coat 
• Put it in refrigerate for 2-4 hours to Drain and discard marinade.
•  In another large resealable plastic bag, combine the flour, bread crumbs, salt and baking powder add chicken.
•  Seal bag and tosss to coat.
• Take a pan and pour oil and heat it.
•  Fry the chicken  for 4-5 minutes or until golden brown on both sides. 
• Drain on tissue paper.

TANDOORI CHICKEN

INGREDIENTS:

• 1kg chicken pieces of your choice with skin removed
• 6 tspn tandoori masala
• 1 cup yogurt
• 1tsp garlic paste
• salt to taste
• 1 cup vegetable/canola/sunflower cooking oil
• 1 tsp chaat masala (available at most indian grocers) to garnish
• Onion rings to garnish
• Lemon wedgets to garnish

PREPARATION:

• Make shallow diagonal slashes in the chicken pieces and kepp aside.
• Mix the tandoori masala with the yoghurt, 2 tsp cooking oil and salt to taste and make a smooth paste.
• Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you mde erlier nd tht the pieces re well coted.
• Put ll the pieaces and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12-18 hours.
• Preheat your grill on medium. Put the chicken on it quickly sear (sealing in juices) on both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. once browned, reduce heat and cover the grill. Cook till chicken is tender. Do not over cook or the chicken will dry out.
• If you don't have a grill you can also bake the chicken. Preheat your oven to 180c/Gas mark 4. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.
• Bake for approximately 15 minutes, then turn pieces and bake for another 10 minutes test chicken to see if cooked.
• When done, place chicken in a plate or platter and sprinkle chaat masala,garnish with lime juice, lime wedges and onion rings. serve piping hot......

CHICKEN 65

INGREDIANTS:

• 4 CHICKEN BREASTS( CUT INTO STRIPS), 1 TSP GINGER PASTE, 1 TSP GARLIC PASTE, SALT TO TASTE, 2 TSP TURMERIC POWDER, 1 TSP RED CHILL I POWDER, 1 TSP CORIANDER POWDER,, 1 1/2 TSP CUMIN POWDER, 1 CUP OIL, 2 TSP CORN FLOUR, 1 EGG,  500 ML SODA, 4 CHILIES, 1 TSP MUSTARD SEEDS, 6-7 CURRY LEAVES, 5-6 PEPPER CORNS.

METHOD:

MARINATION OF THE CHICKEN:

  

•  In the chicken strips add ginger and garlic paste,salt,turmeric,red chili powder,coriander powder and oil for binding.
• Mix well and put it in fridge for 15-20 minutes.
• Now add one egg, soda,and corn flour for the better taste.
• Put the batter in fridge for 30 minutes.
• pour the batter onto the chicken strips.
• Then deep fry them.

Tempering:

• Add oil in a tadka pan and add chilly,mustard seeds,curry leaves and salt.
• pour it on the deep fried chicken
• serve hot and enjoy the taste.

CHICKEN CURRY

CHICKEN CURRY

INGREDIENTS:

1 KG CHICKEN, 
3 LARGE ONIONS, 
PASTE 2 LARGE TOMATOES, 
PUREED 1 TABLESPOON GARLIC PASTE & GINGER PASTE,
 2 TABLESPOONS CORIANDER POWDER, 
2 TABLESPOON CUMIN POWDER, 
1/2 TABLESPOON TURMERIC POWDER, 
1/2 TABLESPOON CHILLI POWDER, 
1/2 TABLESPOON GARAM MASALA POWDER, 
2 TABLESPOON OIL, 
SALT TO TASTE, 
FINALLY CHOPPED CORIANDER FOR GARNISH

METHOD:

Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.

Add tomato puree. When the tomato puree dries up, Add coriander powder,cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

Add chicken pieces into the masala. Stir well and cook till they are golden brown.

Cover with a lid and let it simmer till the chicken is cooked.


Garnish with chopped coriander and enjoy the delisious chicken curry.

WATCH THE BELOW VIDEO FOR GUIDENCE