Category Archives: Chicken

Crispy Chicken Lollypop


Chicken Lollipop – 5-6
Lemon juice – 2 tbsp
Ginger-Garlic paste – 2 tbsp
Crushed black pepper – 1 tsp
Chilli- Garlic paste – 1 tbsp
Chopped Spring onion – 1 tbsp
Cornflour – 1 cup
Flour – 1/2 cup
Red chilli powder (Kashmiri) – 1 tsp

Marinade the lollipops with lemon juice,Crushed black pepper,salt,chilli-garlic paste,ginger- garlic paste and keep aside.

Take a bowl mix flour,cornflour,salt,chilli-garlic paste and make a thick mixture with the help of water.
Heat oil for deep frying.
Coat the lollipops with the flour mixture and fry then on a medium heat till lollipop cooked properly and golden brown.Garnish it with spring onion and foil.
Serve hot with your choice of sauce.



Tempura Style Chicken

Boneless Chicken breasts – 2 pcs
Cornflour – 2 cups
Flour – 1 cup
Garlic powder – 2 tbsp
Onion flakes – 2 tbsp
Crushed black pepper – 2 tbsp
Baking powder – 1/2 tsp
Lemon juice – 2 tbsp
Egg – 1
Soda – 1 cup
Refined oil for deep frying

Cut the chicken into 1/2 inch thick strips.
Marinade the chicken with Lemon juice,salt,1 tsp- black pepper,1 tsp – Garlic powder,1 tsp – Onion flakes and keep aside for 1-2 hours.

Take a bowl add flour,cornflour,salt,egg,baking powder,remaining black pepper,garlic powder,onion flakes and make a thick mixture with the help of soda as required.
Heat oil for deep frying.

Coat the chicken with the mixture nicely and fry it till golden brown and crisp.
Serve hot.

Chicken with Mixed Vegetables

Chicken (cut in strips) – 250 gms
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tsp
Onion (cut in lengthwise)- 1 small
Carrot(cut in lengthwise) – 1/2
Capsicum(cut in lengthwise) – 1/2
Baby corn (cut in lengthwise) – 2-3
Mushroom (cut in thin slices) – 2-3
Spring onion (cut in lengthwise) – 1-2
Snow peas – 3-4
French Beans (cut in lengthwise)- 2
Broccoli florets – 4-5
Egg – 1
Chilli flakes 1-2 tbsp
Sriracha / hot chilli garlic sauce – 2 tbsp
Soy sauce – 1 tbsp
Vinegar – 2- tbsp
corn flour – 4-5 tbsp
Salt to taste
Sugar – 1/3 tsp

Marinate the chicken with 1 tbsp of vinegar ,salt, 2 tbsp of cornflour ,egg and sriracha.Keep aside for 1 hour.
Take a pan heat oil for deep fry.Now fry the marinated chicken till light golden brown.keep aside.
Now,take a wok/pan heat some oil.add chopped ginger-garlic saute it for 2 minutes then,add onion,all the vegetables,mushroom,sugar,salt,
Chilli flakes saute it for 5-7 minutes or till vegetables are half cooked. Now add soy sauce,vinegar mix it well and saute it for 5-7 minutes then, add 1 cup of water bring it to boil.Now pour in the cornflour mixture..(Mix 2 tbsp of cornflour in half cup of water)
Cook for another 5-8 minutes.
Serve hot with your choice of Rice and Noodles.

Chicken Stuffed Mushroom


Button Mushrooms – 10 – 12
Minced Chicken – 250 gm
Finely Chopped onion – 2 tbsp
Chopped Green chilli -1/2 tsp
Minced Ginger & Garlic – 1 tsp
Chopped coriander leaves – 1 tbsp
Black Pepper powder – 1/2 tsp
Salt to taste
Sugar – 1/4 tsp
Olive oil
Italian seasoning – 1/2 tsp (optional)

Mix Chicken,onion,green chilli,coriander leaves,ginger-garlic,salt,sugar,pepper,
in a bowl and keep aside.
Now take off the stem from all the mushrooms and and clean it well.
Place all the mushrooms in a baking tray sprinkle some oil and salt over it,stuff with the chicken mixture sprinkle some more oil over it..
Preheat your oven at 375 F (around 190 C) and bake the mushrooms 25-30 minutes or till everything well cooked.
Sprinkle some italian seasoning (Optional).
Serve hot.

Chicken Makhni




Chicken – 500 gm
Chopped Onion – 1 medium
Ginger-Garlic paste – 1 tbsp
Tomato puree – 1 cup
Curd (beaten) – 1/2 cup
Cream – 1/2 cup
Coriander powder – 1 tsp
Kashmiri red chilli powder – 1 tsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Kasoori Methi – 2 tbsp
Refined oil
Whole Garam masala -(Cloves,Cardamom,Cinnamon,Bay leaves)

Marinate the chicken with curd,red chilli,turmeric ,Coriander powder,2 tbsp oil,ginger-garlic paste,salt.Keep aside for 1-2 hours or more.
Take a pan heat 4-5 tbsp of oil saute whole garam masala for 1 minute and take it out from the oil.Add chopped onion and saute it till golden brown add tomato puree cook it till it releases oil,now add the marinated chicken and cook for 30 minutes.Add 1 cup of water,cover it till chicken thoroughly cooked.Add cream and kasoori methi cook for 5- 10 minutes.
Serve hot with indian breads.


Mutton – 500 GMS
Sliced onions – 1 big
Chopped Onion – 1 small
Tomato – 1 medium
Chopped coriander leaves – 1 tsp
Yogurt – 1 cup
Vinegar – 1 tbsp
Ginger – 1 inch
Garlic – 5-6 cloves
Poppy seeds – 1 tbsp
Cashew – 2 tbsp
Melon seeds (Charmagaz) – 1 tbsp
Green chili – 2-3
Red chili powder(kashmiri)- 1 tsp
Turmeric powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Sugar – 1/2 tsp
Salt to taste

Marinate the mutton with curd, salt,Red chili,2 tbsp of oil powder(kashmiri)-,Turmeric powder ,Cumin powder,Coriander powder and vinegar for 2-3 hours.
Soak poppy seeds,cashew,melon seeds in water for 1 hours.
Take a pan and brown the sliced onion and make a fine paste with ginger,garlic,poppy seeds,cashew,melon seeds,tomato.
Now take a pan and heat 4 tbsp oil. Now sauté chopped onion till it gets golden brown and add the masala paste cook it till the raw flavor gone add 1/2 cup of water cook it till it releases oil. Then, add the marinated mutton into it and cook it for another 20-30 minutes without any water,adjust salt n sugar. Stir it occasionally.Now cook it on a medium flame till the mutton gets tender
Garnish with fresh coriander leaves.Serve hot with indian breads.

Chicken with Capsicum

DSC_0145Chicken with Capsicum

Chicken – 250 gm( cut in small pcs)
Capsicum – 1 medium(cut in small squares)
Onion – 1 medium(cut in small squares)
Egg – 1
Crushed Black pepper – 1 tbsp
Cornflour – 1 cup
Ginger-Garlic – 1 tbsp Finely chopped
Lemon juice – 1 tbsp
Green chillies – 5-6 slits

Marinate the chicken with lemon juice,cornflour-6 tbsp,Black pepper-1 tbsp,Egg,salt.keep it aside for 1-2 hours.
Heat oil for deep frying.Deep fry the marinated chicken till golden brown and keep it on tissue paper.
Take a wok heat some oil.Add chopped ginger garlic saute it for 2 minutes Now,add onion and capsicum,salt sugar,black pepper.Cook till capsicum gets tender then add fried chicken stir it well.
Now add in the chicken stock let it boil.
Take small bowl mix 2 tsp of cornflour in 1/2 cup of milk and add it to the chicken cook it for 5 more minutes.
Serve it with any kind of fried rice.





For Koftas:-
Ground/minced chicken – 500 gms
Beaten egg – 1
Finely chopped onion – 1 small
Finely garlic – 1/2 tsp
Finely ginger – 1/2 tsp
Chopped green chili – 2
Chopped coriander leaves – 1 tbsp
Garam masala – 1/2 tsp
All purpose flour/cornflour – 2-4 tbsp

For Curry:-
Sliced onion – 1 medium
Garlic – 3-4 cloves
Ginger – 1 inch pc
Tomato – 1 medium
Green chili – 2
Chopped coriander leaves – 1 tbsp
Turmeric powder -1 tsp
Kashmiri red chilli powder – 1 tsp
Kasoori methi – 1 tbsp
Cream – 1/4 cup
Sugar – 1/2 tsp

In a bowl, mix the minced chicken with all the ingredients well together. Add flour as you need it.
Now,in a pan, heat up oil for shallow frying.
Once the oil is hot enough for frying, take some of the mixture in your hands and roll into a ball.Fry all the balls until golden brown and keep aside.
In a pan saute onions till golden brown then make a paste out of it with 5-6 tbsp of water.Keep aside.
Now make a lightly coarse paste of onion,ginger,garlic,tomato,green chili and saute it till golden brown then, add Fried onion paste,all masalas,salt,sugar and 1/2 cup of water.Cook till it releases oil.
Now add 1 cup of water.Once the gravy starts boiling
add the koftas and kasoori methi.Cook till gravy becomes thick add cream cook for another 5-8 minutes sprinkle coriander leaves.Remove from fire.
Serve it hot wit indian breads.

Chicken Pops

Ground chicken – 2 cups
Grated onion – 1 small
Minced ginger – 1 tsp
Minced garlic – 1 tsp
Green chilies – 1/2 tsp
Turmeric powder – 1/2 tsp
Kashmiri chili powder – 1/2 tsp
Garam masala powder – 1/3 tsp
chaat masala – 1/3
Tomato paste – 1/2 cup
Salt to taste
Sugar – 1/3 tsp
Bread crumbs – 1 1/2 cup
Maida/all purpose flour – 2 tbsp
Refined oil

Take a pan heat 2 tsp oil.Saute onion till golden brown then add green chili,ginger and garlic fry for 5-7 minutes.Now add tomato paste and ground masalas cook for another 5 minutes then put ground chicken mix it well.Cover and cook for 20 minutes or till chicken cooks perfectly.Stir occasionally.Add 1/2 cup bread crumbs mix it well cook for another 5 minutes.Take out on a plate and let it cool.
Take a pan and heat oil half inch of the pan.
In a small bowl make a thick paste of maida and pinch of salt with the help of water.
Make small balls out of the chicken mixture dip in maida mixture then coat it with bread crumbs (you can repeat this process one more time).Then fry it on medium heat till golden brown.Take out on kitchen towel.Serve hot with your choice of sauce or chutney.

Chicken Stuffed Red Peppers

Red Bell pepper(cut from head clean and wash) – 3
Chopped red bell pepper – 1/2 cup
Chopped green bell pepper – 1/2 cup
Shredded boiled chicken – 2 cups
Chopped onion – 1/2 cup
Finely chopped Ginger- Garlic – 1 tbsp
Tomato Puree – 1 cup
Sugar – 1 tsp
Black pepper powder – 1 tsp
Cheese – 1/2 cup
Tomato sauce – 1/4 cup
Hot Chilli sauce – 1/3 cup
Salt to taste

Take a baking dish place three bell peppers on it sprinkle a pinch of salt and 1/2 tsp of oil inside and rub     it all over the bell peppers.Keep Aside.
Take a pan heat 4 tsp of oil.Add onion saute it for a minute then add ginger-garlic and cook it for 3-4 minutes.Add chopped bell peppers cook it till bell peppers gets soften.Add in all sauces and tomato puree,black pepper powder,salt,sugar,give it a mix and cook it on medium heat for 10 minutes.Stir occasionally,after 10 minutes add shredded chicken and cheese mix it well.Now cook it over slow heat for 10-15 minutes(don’t add any water).After 15 minutes its done take out it in a plate and let it cool.
Now,fill the mixture into the seasoned bell peppers and sprinkle some cheese over it and bake it for 20-25 minutes.Serve it hot.