Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail
Showing posts with label Homemade Chicken Recipes. Show all posts
Showing posts with label Homemade Chicken Recipes. Show all posts

Wednesday, October 1, 2014

Homemade Chicken Burger Patties


500 grams chicken mince
2 Finely chopped onions
Bunch of green coriandar
1 cup chopped spinach
Chopped Green chilies (optional)
1 Egg
1 cup bread crumbs ( for my Bread crumb recipe: http://foodfunfreak.blogspot.com.au/2011/01/quick-homemade-bread-crumbs-recipe.html)
Salt to taste
2-3 tbsp hot tomato sauce
Oil to deep try

Preparation Method:

1. Combine all the ingredients and form into patties of desired size and shape.

2. Take each patty and dip into the egg wash and tomato sauce mixture and coat it nicely with the bread crumbs.

3. Now deep fry or shallow fry in oil and serve with burger buns or just have it as is.

Wednesday, July 16, 2014

Tangadi Kabab


6 chicken leg pieces
2 tbsp ginger garlic paste
1 cup thick Greek yogurt or hung yogurt
Salt to taste
1 tablespoon lemon juice
1 tsp chili powder
1 tsp coriander powder
Oil spray/ butter
2 tbsp Olive Oil

Preparation Method:

1. Take a big bowl and mix all the ingredients chicken leg pieces, ginger garlic paste, yogurt, lemon juice, salt, chili powder, coriander powder and keep them aside covered to marinate for minimum 2 hours.

2. Preheat the oven and grill them on 180 degrees fan force for 30 minutes.

3. Now, take them out and brush the chicken pieces with butter or oil spray and put them on 190 degrees fan force for another 10 minutes.

4. Garnish with any favorite seasoning and serve.

Monday, July 15, 2013

Homemade Honey Soy Chicken


6-8 Chicken pieces of your choice (preferably with bone)
1 cup honey
2 tablespoon soy sauce
1 tablespoon hoisin sauce
Chilli sauce or chilli powder as required (optional)
sesame seeds to garnish
2 tablespoon sesame oil /olive oil

Preparation method:

1. Take a large pan and put all the above ingredients except for chicken and sesame seeds.
2. Now take the mixture on medium heat and stir it until the mixture forms into a thick sauce and keep it aside to cool.
3. Add the chicken pieces to the sauce you made and mix well and keep it cover for 20 minutes to marinate.
4. Now preheat your oven on 200 degrees f.
5. place your marinated chicken pieces on the grilling tray and grill it for above 25-30 minutes(if you see your chicken getting too dry. Just take it off from the oven and brush your chicken pieces again with the sauce you made and put in the oven again.
6. Once done garnish with sesame seeds and serve.

Friday, July 5, 2013

Chicken, Paneer and Vegetable Skewers


1 diced green capsicum/bell pepper
1 diced red capsicum/bell pepper
1 piece chicken breast cut into bite size pieces
1 pack Paneer cubes
1 diced Red onion
1 cup yogurt
salt and pepper to taste
1/2 teaspoon red chili powder
Pinch of turmeric powder
Pinch of kashmiri/dhegi mirch for color
1 tablespoon lemon juice
1/2 teaspoon honey
1 tablespoon ginger garlic paste
1 teaspoon vegetable oil
Oil spray
few wooden skewers (soaked in cold water for minimum half hour to avoid from burning and drain)

Preparation Method:

1. Start preparing for your marinade first- Take a large bowl and add all the ingredients above. Mix well and cover it with the cling wrap and keep it the refrigerated for minimum half and hour or longer.
2. Preheat the oven on high heat.
3. Drain marinade from chicken, paneer and vegetables.
4.Thread chicken, paneer and vegetable alternatively onto the skewers.
5. Spray some oil on to the grilling tray and grill it for 10-15 minutes.
6. Serve crisp and juicy, enjoy!!!

Friday, June 21, 2013

Desi Tandoori Chicken


6-8 mixed chicken thigh, breast and leg pieces
2 tablespoon Besan/ gram flour
1 cup Hung Yogurt
2 tablespoon lemon juice
2 tablespoon Ginger garlic paste
3 tablespoon mustard oil
1 teaspoon garam masala
2 teaspoon Kashmiri mirch/ chili powder
Salt to taste
Butter optional

Preparation Method:
1. Take a bowl, add kashmiri mirch, salt to taste and lemon juice and mix well.
2. Now make cuts with the sharp knife on to the chicken thigh, breast and leg pieces and rub the mixture nicely to it and keep it aside for about half an hour.
3. Take a pan and add oil and to it now add besan flour and cook on medium heat.  Do not burn the mixture but dry roast for 4 to 5 minutes.
4. Now prepare for the marinade, tie the yogurt in a muslin cloth and hang it over a bowl for 15-20 minutes to drain. Once done transfer the thick yogurt to another bowl.
5. now to which add gram flour mixture, chili powder, salt, ginger garlic paste, garam masala, lemon juice and mastard oil.
6. Now rub this mixture to the chicken pieces kept aside and marinate it for at least four hours in a refrigerator.
7. Pre-heat the oven and grill your chicken on 300 degrees C for 20 minutes or until its done Or grill it on traditional tandoor.
8. brush your grilled chicken with butter and grill it for 5more minutes and Serve however you like, Enjoy!!!

Saturday, June 15, 2013

Whole Chicken Roast Recipe


For the Chicken:

1 6 lb Whole Chicken, washed and patted dry
2 Cloves of Garlic, finely minced
2 Tbsp of Fresh Rosemary, finely minced
3 Tbsp of Unsalted Butter at room temperature
Salt and Pepper, to taste
1 Whole Head of Garlic, cut in half
1 Lemon, halved

For the potatoes:

4 Large Potatoes, washed, dried and cut into large chunks
10 Cloves of Garlic, unpeeled
2 Tbsp of fresh rosemary stripped off the stem
Salt and Pepper, to taste
About 2 Tbsp of Olive Oil

Preparation Method:

1. Preheat the oven to 425 F/ 218 C degrees.
2.  Drizzle some olive oil in a large roasting dish and add the potatoes, whole garlic cloves, rosemary, salt and pepper and drizzle a bit more olive oil, toss everything together and push this mixture to the sides of the pan leaving an opening in the center for the chicken.3. Arrange your onion slices in the middle opening of the roasting dish in one layer and set aside.
4. In a small bowl, mix together the butter, fresh chopped rosemary, garlic and salt and pepper. Place ¾ of this mixture under the skin of the chicken right between the breast and skin and massage it to smear under it as evenly as possible. Place the remaining mixture on top of the chicken smearing it evenly as well. Stuff the inside cavity of the chicken with your whole lemon, the whole clove of garlic and few sprigs of rosemary and tie the legs together.
5. Place the chicken in the roasting dish on top of the slices of onion, tuck the wings under and sprinkle some salt and pepper evenly over the top.
6. Bake for about 1 hour and 40 minutes or until the internal temperature reaches 170 degrees. Remove it from the oven and cover it with some aluminum foil for about 15 minutes before carving.

Thursday, June 28, 2012

Best Butter Chicken Recipe


Chicken- 1 kg
Plain yogurt/thick Curd- 150 ml
Cashews/Almonds whichever you like or available- 50gms
Cinnamon- 1/2 stick
2-3 Cloves
1-2 Bay leaves- fresh or dried
4 Green cardamom
Ginger and garlic paste 1 tablespoon
1 big diced tomato
2 chopped onions
4 tablespoon Fresh cream (optional)
Chilli powder- 1 teaspoon or as desired or colored chilli powder.
Garam masala powder- 1teaspoon
Salt as per taste
Oil- 1-2 tablespoon
Butter- 2 cubes
1/2 cup water
Preparation Method:
  • Use drilled chicken or Grill your chicken (refer recipe: http://foodfunfreak.blogspot.com.au/2011/05/tandori-chickendesi-roasted-chicken.html or http://foodfunfreak.blogspot.com.au/2010/12/perri-perri-grilled-chicken.html whichever you like). Point to use any grilled chicken to get authentic butter chicken taste.
  • For curry: Heat oil in a pan add bay leave,cloves, cardamom, cinnamon, wait for some aroma to come.
  • Now add chopped onions and fry until golden brown.
  • Now add ginger garlic paste and diced tomatoes and cook until you see everything mixed up nicely together and start releasing some oil.
  • Add cashew/almond paste and cook for 2-3 mins. Stir it continuously, make sure it doesn't burn. 
  • Add salt, garam masala, coriander powder and chilli powder/ colored chillies and mix well.
  • Now add yogurt/thick curd and cook for 5 mins.
  • Add your tandori chicken/grilled chicken pieces to your curry and cook until curry is thickened.
  • Top it with melted butter and garnish with fresh cream( optional), kasuri methi/coriandar leaves
  • Serve hot with parathas, chapati, roti or rice....yummmm!!

Monday, June 18, 2012

Homemade Chicken Capsicum Pizza


Pizza dough (You may refer:  http://foodfunfreak.blogspot.com.au/2012/06/my-perfect-pizza-basedough.html for the recipe of pizza dough )
Raw chicken in bite size pieces
tomato puree
Bell pepper/capsicum cut into bite size pieces
white/red onion cut into squares or sliced
Mozzarella/cheddar cheese  whichever you like.
Oil spray/ brush
Salt and pepper to sprinkle on top

Preparation Method:

  • Preheat oven to 230°C
  • Roll out the pizza dough to fit the lightly oiled pizza tray. Spread tomato sauce on the base, then top with chicken, capsicum, onion and cheese and Bake it for 15 minutes or until crisp. Sprinkle some salt and pepper garnished with the basil leaves/parsley/any other herbs you like.
  • Enjoy your pizza :-)

Tuesday, June 28, 2011

Muglai Chicken Biryani

1 kg chicken(prefrebbly chicken thigh or breast)
4 large finely diced onion
3-4 tablespoon ginger garlic paste
1/2 cup almonds(optional)
2 cups basmati rice
1 cup yoghurt
4-5 spoon Cooking Oil or tablespoon ghee
1" stick of cinnamon
5 cloves
3 pods cardamom
8 peppercorns
2 teaspoon coriandar powder
1 teaspoon cumin powder
Salt to taste
3 drops of food coloring(Optional)

Preparation Method:
1. Keep almonds in the hot water to remove its skin easily.After few mins remove the skin and combine it with ginger garlic and grind it to a smoothe paste.
2.Parallely cook basmati rice in a seprate pressure cooker or deep pan with lid.
3. Heat 3-4 tablespoon of oil in a pan and fry two finely chopped onions until golden brown. Drain and keep it aside for later use.
4.  Now add few more drops of oil in the same pan and add whole spices- cinnamon, cloves, pepper, cardomom etc. Fry them until you get nice aroma.
5. Now add two more finelly chopped onions and saute them until they are golden brown and tender. Now add ginger garlic almond paste to it and cook for 3mins.
6.Add salt, cumin powder, coriandar powder and garam masala and mix well. fry until the masala releases some oil.
7.Now add chicken pecies to it and mix well. Cook until its nicely roasted with masala in the pan.
8. Now add the yoghurt, lime juice, coriandar leave(if you like)and salt. Mix well.
9.Cover your pan and cook until the chicken is tender.
10.If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes for 10mins after mixing.
11.Now grease a deep baking pan and evenly layer the cooked rice, meat and its masala in multiple layer and cover it with alluminum foil.
12. Put it in the pre-heated oven on 350 F or 180 C or on gas on medium heat for 20mins.
13. After its cooked, open the seal only when ready to eat. you can serve it with Raita or plain sour yoghurt whatever you like.

Thursday, May 5, 2011

Tandori Chicken/Desi Roasted Chicken

2 leg piece
2 tbsp lemon juice
2 tbsp plain yogurt
1/4 tbsp garam masala
3/4 tbsp red chili powder
1/4 tbsp turmeric powder
1 tbsp ginger garlic paste
1 tbsp finely chopped Coriander Leaves(optional)
Salt to taste
 2 tbsp Oil

Preparation Method:

1. Wash your chicken pieces nicely and dry it with kitchen towel.
2. Take a bowl, combine yogurt, ginger garlic paste, garam masala, red chili powder, turmeric powder, lemon juice, salt to taste and oil, mix it into a smooth paste. Add finely chopped coriander leaves and mix again.

3. Apply this marinate to chicken pieces, make sure the above mixture covers all the sides of chicken pieces. Cover the bowl and refrigerate for 2-5 hours.
5. Pre-heat oven for 1 or 2 minutes at 200 F.  Meantime spray some oil on your tray and place the chicken pieces on the tray with all the mixture and cook 30-40 min at 250 F and most of the sauce is dried.
7. Now change it to the other side of the chicken pieces and cook 15 - 20 min more or until meat is tender.
8. Garnish with coriandar leaves/cilantro or  whatever garnishing you like and enjoy your Tandori chicken.

Thursday, April 14, 2011

Tortilla Chicken Wrap

2 Tortillas
stir fried chicken and diced onions
diced tomatoes and  lettuce( you can add veggies of your choice)
mozzarella cheese
salt to taste
hot chili sauce

Preparation Method
  • Combine all the veggies and chicken in a bowl.
  •  In another bowl mix all the spices and chili sauce together
  • Spread the sauce on the tortilla first and then sprinkle your veggies mixture and cheese.
  • finally roll your tortilla and put it on your skillet for few seconds
  • repeat the same with the rest of the mixture and wraps. 
  • Serve with fries and coke ;-)

Thursday, January 6, 2011

Homemade KFC Fried Chicken Recipe

4 Chicken leg pieces ( you can take any kinda pieces)
1 Cup All purpose flour
Tomato ketchup/ hot and spicy chili sauce
1 egg
Salt to taste
Red chili powder
Bread crumbs ( You may refer my previous post for this )
Oil for frying

Preparation Method
  • You need 3 medium size bowl/container for these. Take 1st bowl and add beaten egg, hot and spicy tomato sauce, salt, pepper, and any other seasoning you like. Take 2nd bowl and add all purpose flour, pinch of salt and red chili powder. Take last and 3rd bowl and add only plain all purpose flour and bread crumbs.
  • Now, heat deep frying pan or a kadhai on a medium heat. 
  • Take one leg piece and dip it into the first bowl and then dip it into the second bowl, coat the mixture well to the chicken. Now, dip it to the 1st bowl again and quickly remove it. Now, finally dip it into a 3rd bowl, coat flour and crumbs mixture well and now straight to the hot oil. Repeat the same for the rest of the chicken.
  • Deep fry it until your chicken is golden brown and cooked well from inside on medium flame.
  • Serve fried chicken with mayonnaise and tomato sauce or my favorite perri perri sauce.

Tuesday, January 4, 2011

Spring Onion Chicken


200 gm boneless chicken
1bunch Spring onions
1 chopped Potato
2 medium size Chopped onion
1 spoon cumin seeds
2 teaspoon oil
Salt to taste
Chili powder as required
Pinch of turmeric powder

Preparation Method
  • Heat Oil in a pan and add cumin seeds. Once they splutter add chopped onion and saute till golden brown 
  • Add spring onion and sauté for another min and add salt, turmeric, chili etc 
  • Give it a nice mix and add chopped potato and chicken. 
  • Close the lid till chicken and potatoes are nice and tender 
  • Open the lid and give a nice mix 
  • Once done serve hot with chapattis or as a sandwich stuffing or just like that

Wednesday, December 29, 2010

Perri Perri Grilled Chicken


Turmeric powder
Red chilly powder
Perri perri sauce
Any other seasoning of your choice
Oil spray

Preparation Method
  • Marinate chicken with pepper, turmeric powder and red chilly powder 
  • Grill it on 200 degrees F 
  • Season it with perri perri sauce 
  • Serve Hot & Enjoy

Saturday, December 11, 2010

Roasted Chicken Curry


1/2 Kg chicken
4 medium size onions
1 medium size tomato
1 tablespoon ginger garlic paste
1 tablespoon coriander powder
½ tablespoon red chili powder
½ tablespoon turmeric powder
½ tablespoon garam masala/ meat masala
1 black cardamom
4-5 peppercorns
3-4 tablespoon oil (any kind)
1 cup water

Preparation Method 

*   Heat oil in a pan and add cinnamon stick, cardamom, peppercorns and then add chopped onions 
* Once your onions are golden brown add ginger garlic paste. Now, add red chili powder, coriander powder and pinch of turmeric and mix well. 
* Now add roasted chicken or keep cooking chicken with the masala we made open lid and without adding any water to it 
* Cook until all the water is evaporated and oil starts showing and chicken looks nicely roasted with golden brown patches on it. 
* Once everything is nicely cooked and roasted add 1 cup water and close the lid for 10mins
* Serve hot with rice or chapattis

Tuesday, October 12, 2010

Grilled Chicken Masala


Chicken Leg pieces
4 medium size Onions
2 tablespoon Oil
Pepper corns crushed
Ginger garlic paste
Seasoning of your choice
Salt to taste
1 tablespoon heavy cream or yogurt
Red chili powder and turmeric powder to marinate

Preparation Method:

  • Marinate chicken with turmeric powder, chili powder and cream for 20mins.
  • Grill marinated chicken on 180 degrees F for 20mins
  •  Now heat oil in a pan and sauté chopped onions and add ginger garlic paste
  •  Once done add grilled chicken to the paste and add salt and crushed pepper corns and seasoning of your choice
  • Serve them as an appetizer

Monday, October 4, 2010

Chicken Curry


1/2 Kg chicken
4 medium size onion
1 tablespoon ginger garlic paste
½ yogurt/ cream
1 tablespoon coriander powder
½ tablespoon red chili powder
½ tablespoon turmeric powder
½ tablespoon garam masala/ meat masala
1 cinnamon stick
1 black cardamom
4-5 peppercorns
3-4 tablespoon oil (any kind)
2 cup water

Preparation Method
  • Start with marinating chicken with yogurt/cream, turmeric powder, ½ spoon or ginger garlic paste and keep it aside for 20-30mins
  •   Heat oil in a pan and add cinnamon stick, cardamom, peppercorns and then add chopped onions
  •  Once your onions are golden brown add red chili powder, coriander powder and pinch of turmeric and mix well.
  • Now add marinated chicken and cook until all the water is evaporated and oil starts showing
  • Once everything is nicely cooked and roasted add 2 cup water and close the lid for 10mins
  •  Serve hot with rice or chapattis

Friday, September 24, 2010

Sausage curry


3-4 Chicken sausage (4 serving)
3-4 medium size Onions
1 tablespoon ginger garlic paste
1 medium size tomato
1teaspoon cumin seeds
1 cinnamon stick
3-4 peppercorns
3-4 table Oil
1 teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala/meat masala
Salt to taste
1 tablespoon yogurt

Preparation Method: 
  •  Heat oil in a pan. Add cumin seeds. After they splutter add chopped onion and sauté them till golden brown. 
  •  Now add ginger garlic paste and sauté for some more time and add chopped tomato and cook till they are nicely mashed and blend with onion mixture. 
  •   Add coriander powder, chili powder and salt and mix well. 
  •   Now add yogurt and cook for few more mins until it releases some oil on top 
  •    Parallely pan fry sausages or cook them in Oven on 154 F for 20mins 
  •   Once done cut them into bite size pieces and add it to the masala. 
  •    Give it a nice mix and add some water to it. 
  •   Cook for few more minutes and serve with rice or chapattis.

Thursday, September 23, 2010

Chicken Liver Curry

½ kg chicken liver cut into medium size pieces
2-3 medium size onion finely chopped
1 medium size tomatoes pureed
1 tablespoon Ginger garlic paste
1 tsp coriander powder
1 tsp red chili powder
1 tsp turmeric powder
Salt to taste
1 tsp cumin seeds
1 small stick of cinnamon
Few coarsely ground peppercorn
1 black cardamom
½ tablespoon garam masala/meat masala
½ cup yogurt

Preparation Method: 
  • Start with marinating chicken liver with yogurt, turmeric and red chili powder and keep it aside for 15mins minimum. 
  • Now heat oil in a pan and add cumin seeds, cardamom, peppercorns and cinnamon stick. Once they splutter add chopped onion and fry until golden brown. Keep mixing in between. 
  • Now add ginger garlic paste to it and give a nice mix. Once it’s slightly cooked add tomatoes puree and mix again. 
  • Once the mixture starts releasing some oil add turmeric powder, chili powder and coriander powder to it and mix well. 
  • Add marinated chicken liver to the end once masala/paste is properly done. Because liver cooks very quickly and gets mashed up if cooked for long. 
  • Cook until liver is nice and tender. This would take about 5 mins on high. You could add some water to it if the mixture is quiet thick. And cook for few more mins. 
  • Serve hot with rice or chapattis

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