Grilled cajun chicken is a flavourful and juicy chicken dish. It is made by marinating chicken breast in a cajun spice , lemon juice and seasoning, then grilling them to perfection. This cajun chicken recipe is known for its smoky, slightly spicy and zesty taste. This grilled cajun chicken is perfect for a healthy dinner...
Spicy chicken chukka is an authentic South Indian recipe. The word "chukka" refers to a dry dish, where the meat or vegetables are cooked with spice masala coating. This chicken chukka tastes really delicious and is a mouth watering recipe too. It is made with fresh spices like cardamom, cloves, cinnamon, dry red chilli, cumin...
Sesame chicken noodles are one of the easiest and tastiest noodles you can make at home. It is a one pot noodle recipe which is high in protein and tastes absolutely delicious. You can add any vegetables like bok choy, broccoli, cabbage or zucchini based on your liking. I make noodles often and serve it...
A chicken meatball sandwich is a flavourful and a satisfying dish which can be made with tender chicken meatballs, a rich and tangy tomato based sauce, fresh herbs and a plenty of gooey cheese. Which is all packed between the crispy bread slices. This sandwich offers a perfect blend of soft, cheesy and crunchy texture...
Grilled & Sauced BBQ Chicken – I start with a whole, cut-up chicken (2 wings, 2 thighs, 2 legs and 2 breasts) and then brined it in a BBQ Brine for 2 hours, then seasoned with BBQ Rub and grilled. At the end, each piece of chicken is glazed with a slightly spicy bbq sauce and allow to caramelize and char a little. The final product is juicy, tangy, sweet and saucy Old School BBQ Chicken.
Ingredients
8pc chicken skin on, bone in
2 cups water
1 bottle Wickers BBQ Marinade
1 lemon sliced
1/4 cup Malcom’s Bird Brine
1/2 cup Killer Hogs Hot Rub (divide into 2 portions)
1 cup Killer Hogs The BBQ Sauce
1 cup Killer Hogs Vinegar Sauce
2oz Killer Hogs Hot Sauce
Instructions
Place the chicken pieces in a large zip top bag and pour in the Wickers marinade. Add 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well. Pour this mixture over the chicken and squeeze the lemon slices then drop in the bag. Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the refrigerator for 4-6 hours at least.
Remove the chicken pieces from the brine and place on a raised wire rack to air dry for 30 minutes. Season with Hot Rub on all sides.
Prepare a charcoal grill for indirect cooking using a 2 zone method – Hot side and Cool side. Adjust the air vents so the grill temperature reaches 350 degrees.
Place the chicken on the cool side of the grill skin side up until the internal temperature reaches 150-155 degrees.
Combine the bbq sauce, vinegar sauce, and hot sauce in a small container. Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the back side and cook for 10 minutes.
Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides. Don’t walk away because it can burn really quick. The breast should reach an internal temperature of 165 and the dark meat should go to at least 175.
Chicken Tikka Masala is one of those iconic Indian dishes that almost everyone loves-creamy, comforting, and full of bold flavor. In this easy, restaurant-style recipe, tender chicken is marinated with warm spices, roasted for that perfect char, and then simmered in a rich tomato and cream sauce. It's a crowd-pleasing favorite that you can make […]
Have you had the chance to try the tasty chicken fry from Aaya Kadai restaurant in Erode, Tamil Nadu? Although I haven’t had the opportunity to taste it from the restaurant itself, I came across the recipe online and decided to give it a try.
To make it, you’ll need fresh chicken(Country chicken/நாட்டு கோழி), shallots, dry red chilli, salt, and turmeric powder, cooked perfectly in cold-pressed groundnut oil. It’s a simple recipe, but it’s important to use fresh ingredients and a good quality, heavy-bottomed pan. Cooking it on a low flame for 40 to 45 minutes will give you the best results.
The process involves sautéing the onions until golden brown, then adding the chicken and letting it cook until the chilli and onion form a thick sauce. Trust me, the end result is amazing, and your taste buds will thank you!
Enjoy the video of aaya kadai chicken fry. Subscribe for more videos.
Heat a heavy bottom pan and add oil. Once oil gets heated up add shallots and fry for 5 to 8 minutes until onion turns golden brown.
Add dry red chili and saute for 5 minutes. Then add chicken, salt to taste, turmeric powder and mix all thoroughly.
cook on medium flame for 5 mins or until chicken turns white.
Then add a cup of water, close the lid and cook on low flame for about half an hour. Mix the chicken in between.
At last onion and chili forms a thick gravy. Chicken gravy is ready. Serve hot with rice.
Recipe Notes
For an authentic taste, opt for country chicken.
Ensure you use an ample amount of shallots, as other ingredients like tomato are not added.
Adjust the amount of chilli to your personal preference.
This recipe does not require fancy ingredients such as ginger garlic paste, garam masala powder, coriander powder or chilli powder.
Delicious chicken fry is ready to relish.
If you found this post helpful, please consider sharing it with your friends and followers on Facebook, Twitter, or Google+. You can do so by clicking the buttons below the post. Your support would be greatly appreciated and will keep me motivated. Thank you!
Quinoa is loaded with all the good things that you must consume for your healthy body; this quinoa salad with chicken is one level up with high protein & loads of fiber and your body & soul will thank you for it !
Quinoa is one of the staples in my meal plans. I have started including this whole grain into my healthy diet a couple of years back and since then there is no looking back.
Quinoa is a new entrant in the Indian kitchens and thanks to its many health benefits, it has quickly become popular among fitness enthusiasts like me!
If you also are looking for different ways of cooking and enjoying quinoa, you have arrived at the right page! I know it can be a bit confusing when you first start with this grain.
To have a great quinoa dish, you first need to make sure you are cooking the quinoa right - fluffy & non-sticky. But unfortunately, cooking quinoa is not something that we can learn to cook from our moms!
But don’t worry! Here you will get to know the perfect step-by-step process of how to cook the quinoa perfectly!
What is new in my quinoa salad with chicken?
I had shared a creamy no-mayo quinoa chicken salad a few months ago which was made with a yogurt based salad dressing.
So of course I have to offer something new this time for you all! And hence comes my quinoa salad with chicken which is infused with a simple yet immensely flavorful dressing.
You just need 4 ingredients to make this very basic salad dressing and I am sure you already have used this dressing in many of your salads if you are a pro-salad lover like me!
All you need is a good quality extra virgin olive oil which is the key flavor base of this quinoa salad with chicken. Then add a good drizzle of fresh lemon juice topping it off with salt & pepper!
Give the dressing a good whisk and voila! You have got your beautiful refreshing salad dressing that’s perfect for any summer salad!
You can use a mason jar too to shake up this easy dressing and use as much or as little as you prefer, saving up the rest for later use!
A popular dish, this Keema Balls Recipe, is a favorite amongst meat lovers. The delicious keema ball is spicy, juicy with flavours hidden inside it. It is simple and easy to cook. Unlike Chicken pieces, this minced meat is a lot easier to eat.
It is mainly prepared as a dish for rice or chapatis. It can also be served as starter/appetizer for parties since it has a semi-gravy.
Chicken Tikka Masala is an Indian-restaurant favorite rich-creamy tomato-based chicken curry. Made with tender cooked chicken marinated in yogurt, red chili powder, turmeric, and garam masala, this EASY recipe is cooked in just 30 minutes using the Instant Pot Pressure Cooker. This Recipe originally published in 2018 has been updated with new photos, a video,...
A mildly spiced Indian curry, Chicken Korma is made with whole aromatic spices like cardamom, cloves, black pepper, and cumin that are simmered in a light and flavorful yogurt-based sauce. This flavorful curry along with pot-in-pot rice makes a wholesome and healthy Dinner in under 30 minutes using Instant Pot Pressure Cooker. This Recipe originally published...
If you are a fan of the club sandwich then you are certain to fall in love with this carb-free deconstructed version featuring sous vide and griddle-grilled stuffed chicken breasts.
Chicken Leg Quarters Recipe with Lemon Pepper Flavors – and then grilled on the Weber Kettle and served with White BBQ Sauce.
WHAT MALCOM USED IN THIS RECIPE:
Prepare weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.
Combine AP seasoning, lemon pepper, and dried herbs in small bowl and transfer to a dredge shaker.
Pat dry and trim leg quarters, lightly coat both sides with olive oil, and season generously with the seasoning mixture.
Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking.
Half the lemons and place on the grate for 4-5 minutes cut side down. Squeeze the grilled lemon juice into the melted butter and season with 1 Tablespoon of the seasoning mixture.
Baste the leg quarters with the lemon butter mixture 20 minutes into the cook.
Continue grilling the leg quarters until the internal temperature reaches a minimum of 175°F ( I prefer to take them to 190°F for more tender meat and crispy skin).
Remove the leg quarters from the grill and drizzle with Killer Hogs MS White Sauce
Keywords: Lemon Pepper Chicken Quarters, Lemon Pepper Chicken Leg Quarters, Lemon Pepper Chicken Recipe, grilled lemon pepper chicken, grilled lemon pepper quarters, Chicken on the weber kettle
Lemon chicken fry is my most awaited to try recipe, ever since I had Lemon chicken from the Hotel – The Plantain Leaf. The whole family likes this chicken, which is mildy spiced, juicy and tender. Lemon chicken is prepared by cooking the chicken with spices and lemon juice. Also this consumes very little time […]
Pakoras are an all-time favorite snack across India. It is basically a crisp fried appetizer prepared with onion, besan, rice flouralong with some spices. Which evening would not be delightful with a cup of masala chai and pakoras!
How about pakoras with chicken? Yes! Pakoras with chicken taste absolutely delicious and can be an amazing evening chicken snack for kids or when guests are home or for parties.
Chicken in minced form is usually called kheema which is nothing but ground meat. Use minced chicken in kebab recipes. A kind of Indian meatball is made by blending minced chicken with breadcrumbs, an egg and spices then placed on skewers, and baked. Minced chicken can also be stir-fried rapidly with vegetables, mushrooms, Chinese spices, and Chinese sauces, then stuffed into lettuce or cabbage leaves. Apart from making the very famous Indian chicken kheema recipe, here is a quick appetizer with ground chicken.
Ground Chicken may be easily available in the supermarket, however, you would be happy to know how easy it can be made at home without a meat-grinder. And without worrying of chicken becoming a paste. Here is the process to easily make ground chicken at home…
HOW TO MAKE GROUND CHICKEN AT HOME?
What you need:
A Food Processor or a Blender.
Skinless and boneless Chicken breasts or thighs.
Directions:
Rinse chicken in cold water and pat dry thoroughly.
Cut the chicken into 1-inch chunks.
Lay the chicken chunks in a single layer on a foil-lined baking sheet.
Place the baking sheet in the freezer for about 20-25 mins, the chicken should get firm but not frozen though.
Put the chunks into a food processor or blender, in batches of about 10 at a time and pulse them until it resembles ground chicken.
Use the ground chicken immediately or freeze until ready to use.
So, now you know how easily ground chicken can be made at home, so let’s get on to an easy appetizer preparation using this ground chicken.
It is very similar to our traditional onion pakoras but with additions of few spices to enhance the taste of ground chicken and prepared very similar to any other pakoras. Serve hot with a dash of chat masala on top along with tomato ketchup and green chutney.
Chicken Pakora can be an easy and quick appetizer for your weekend meal.
“Weekend meal with chicken pakora as appetizer”
Do give a try. Pakoras with chicken are yummier than ever! Kids would love to munch on these chicken snack for evening.
Crispy Chicken Pakora is a quick Indian appetizer made with ground chicken, onions, gram flour, and spices. Great for parties or an evening chicken snack for kids.
Course Appetizer, Snack
Cuisine Indian
Keyword chicken, pakora
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 4
Author KaviRuchi
Ingredients
1cupGround/Minced Chickenkheema
1Onionthinly sliced
4Green Chilifinely chopped
¼cupRice Flour
½cupBesan/Gram Flour
½tspGinger-Garlic Paste
½tspFennel Seeds
1tspChili Powder
1tspGaram Masala
2spring Curry Leavesfinely chopped
Saltas per taste
Oilto deep fry
Instructions
PREPARATION:
Thinly Slice 1 large Onion.
Finely chop 4 Green Chili and 2 springs of Curry leaves.
METHOD:
In a large mixing bowl, add thinly sliced onion and crumble to separate onion slices.
Next, add in finely chopped green chili and curry leaves.
Additionally add fennel seeds, chili powder, garam masala and ginger-garlic paste.
Add in the ground chicken and mix well.
Next, add besan(gram flour), rice flour and salt. Mix until everything is well combined to form a thick dough. The moisture from onions and chicken is enough to form a dough. Sprinkle little water only if required.
On high flame, heat oil a pan/kadai for deep frying.
Once the oil is hot, reduce the flame to medium and drop in small-ball sized dough mixtures into the hot oil one after other.
Do not overcrowd oil, as the chicken pakoras need enough space to cook and turn crispy.
Fry pakoras until they turn crispy and golden brown on medium flame, stir occasionally.
Finally, remove to a colander lined with a paper towel.
Follow the same procedure to fry the rest of the pakoras.
Serve hot with a cup of chai. Sprinkle some chat masala on top before serving.
Also, serve with tomato ketchup and green chutney for Kids evening snack.
Munch the crunchy chicken pakodas!!
Video
Notes
Add more or less of the green chilis mentioned in the recipe, according to spice level required(or skip if making for kids).
You could also add mint and coriander leaves to make more flavor full chicken pakodas.
Use could also use Corn flour in place of rice flour for crispy pakodas.
Do not add water, the moisture from onion and chicken is sufficient enough to form a dough. If needed sprinkle a very little amount of water.
Deep fry and use the dough mixture immediately for crispy pakodas, oozes water if stored for a long time.
Make sure to fry pakodas on medium flame, cooking on high flame might brown pakoras quickly but uncook chicken inside, also cooking on low flame makes chicken pakodas hard and chewy.
Enhance the flavor of your dishes with this homemade ginger garlic paste, as homemade is always best & healthy choice!!
Want to master your stir fry game? You are at the right place then! This stir fried chicken and veggie is the ultimate comfort food you can make easily without any fuss! Stir fried chicken and veggies is a saviour recipe when you don’t know what to cook for dinner as you are committed to […]
Can you believe you can have chicken tikka for weightloss! Clean and healthy eating doesn’t mean you won’t be eating tasty food! Sounds fun right? I am sure you have had your fair share of chicken tikka if you are a chicken lover. This is one flagship Indian dish which you will find everywhere in […]