By thecookingsmart At April 22, 2021 0

Chicken Recipes | Find the Best Recipes for Chicken | Easy Chicken Recipes | HOMEMADE Chicken | Indian chicken recipes | 6 Best chicken recipes | Butter chicken recipe (chicken makhani)

Buttermilk Chicken wit

Ingredients:-

DIRECTION:-

In a deep bowl take buttermilk, cumin powder, salt, pepper, vegetable oil, garlic and maple syrup. Mix them together to prepare the marinade.
.Dip the chicken legs in the marinade and refrigerate for 2 hours.
.Line a baking tray with butter paper; place the chicken legs and drizzle some olive oil. Bake for 40 minutes at 200 C.
After 30 minutes, take the tray out, drizzle some more olive oil; brush the chicken legs with maple syrup and bake for another 10 minutes.
For the broccoli:

For dressing, in another pan take some oil, add garlic flakes and fry until golden brown. Add some red chillies, salt and pepper.
.In a deep pan, take 1 liter of water,add some salt and leave it to boil. Cut broccoli into small florets.
.Blanche the broccoli in the salted water for about 2-3 minutes. Take them out and remove excess moisture from the broccoli using kitchen towel.
Drizzle some oil over the broccoli and season with salt and pepper.
On a hot grill pan, place the broccoli florets and drizzle some oil. Leave them to grill for about 1-2 minutes and keep turning them to avoid burning.
To serve: Serve Buttermilk chicken with Char grilled broccoli with chilli and garlic sauce and garnish with almond flakes.

DIRECTION:-

Soak the skewers for at least 60 minutes or more totally submerged in water before using it to prevent burns. You may skip this part if pan grilling.
Marinate thigh chicken with yogurt, chilli powder, ginger garlic paste, peri peri sauce, salt and pepper.
.Refrigerate and use when ready. You may make this a day or more ahead of time.
Place in a zip lock bag, or sealed containers and refrigerate for at least 2 hours, preferably overnight.
When ready to grill. Using tong remove excess marinates and reserve.
Pre heat grill to medium- high heat.
Place chicken over medium heat, and then brush with oil to prevent chicken from sticking. Grill for about 10 to 15 minutes, rotating from sides for even cooking. Keep an eye on it -- if they are browning too quickly, turn the heat down.
Grill in batches if you have a small grill. Transfer the skewers to a platter.
.In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes.
Serve with chicken, heat oil and prepare the potatoes fries, serve as a bed for chicken.

To a mixing bowl, add paprika or red chili powder, pepper powder, ginger garlic or garlic powder, masala powder and salt.
Mix well and taste the mixture. Adjust the salt and spice as needed.
Cut chicken to tiny bite sized pieces. Make sure you cut them to uniform sizes as this helps to fry all of them uniformly.
Transfer the cut chicken to the seasoning and mix well.
Now add the flour and coat the chicken with the flour.
Pour the egg or butter milk and mix everything well. Chicken should be very moist at this stage.
Next transfer the bread crumbs. Mix well. You can also pick up each piece and roll in bread crumbs.
Heat oil on a medium flame.
When the oil is hot enough, check by dropping a small piece of bread crumb. It has to rise without browning a lot. 350 to 375 F is the right temperature if you are measuring.
Drop the pieces one after the other. Do not stir or disturb them for about a minute otherwise the bread crumbs may disperse in oil.
Deep fry evenly till golden. Keep stirring after a minute or two for even frying.
Drain popcorn chicken on a kitchen tissue and serve hot with ketchup, sauce or any other dip

Chicken Farcha

Ingredients:-

For marinade:

For coating:

DIRECTION:-

Clean and wash the chicken and cut into 50 gm pieces each.
Take a bowl and mix all the ingredients mentioned for marination.
Add chicken to this mixture and marinate properly. Leave for 15 to 20 minutes.
Meanwhile break the eggs in a bowl and add chilli powder to it. Whisk it properly.
Heat the oil in a deep frying pan.
Coat the marinated chicken in bread crumb and then in egg mixture.
Deep fry and serve hot with your choice of dip or chutney.

Ingredients

DIRECTION:-

Preheat the oven to 425 degree C. Melt 1 tablespoon of the butter in a skillet.
Add the diced carrots, onion and celery and cook over moderate heat until softened. Stir in the herbs.
Wash the chicken rapidly inside out with hot water and pat thoroughly dry.
Pull the neck skin up over the breast and secure it to the back with a toothpick.
Add salt and pepper to cooked vegetables, a handful of parsley stems and celery leaves along with the lemon slices.
Massage the chicken all over with 1 tablespoon of butter, and then truss it. Alternatively, tie the ends of the drumsticks together and tuck the wings under the body.
Take a heat proof roasting pan that is about 1 inch larger than the chicken. Salt the chicken all over and set its breast up on a rack in the pan.

Roast the chicken in the oven for about 120 minutes, as follows:

At 15 minutes, brush the chicken with the remaining 1/2 tablespoon of butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350.
At 45 minute, brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning.
At 60 minutes, baste with the pan juices.
To test, check the drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes.
Spear the chicken through the shoulders; lift to drain; if the last of the juices run clear yellow, the chicken is done.
Let rest on a carving board for 15 minutes; discard the string. Spoon all but 1 tablespoon of fat from the juices in the pan.
Add the stock and boil until lightly syrupy for about 5 minutes. Strain; you will have just enough to bathe each serving with a fragrant spoonful.
Serve hot with roasted plums and cherries