Chicken Cooking Recipes: Chicken Sixty Five, Chili Chicken, Cashew Chicken Curry, Chicken Kofta Curry


Chicken Cooking Recipes: Chicken Sixty Five, Chili Chicken, Cashew Chicken Curry, Chicken Kofta Curry

Here is one of the biggest and most useful recipes of all time. This recipe is arranged with all kinds of recipes for cooking chicken. Then take a look at some unknown recipes for cooking chicken.

Chicken Sixty Five

Ingredients: Chicken without bones (cut into medium size cubes) - 500 gms, tokadai - 1 quarter cup, turmeric powder - half a teaspoon, chilli powder - 1 teaspoon, coriander powder - half a teaspoon, curry leaves - 5/6, green pepper - 8/9, red food color - one pinch (even if not given), black pepper powder - half a teaspoon, ginger paste - 2 teaspoons, garlic paste - 2 teaspoons, lemon juice - 1 tablespoon, eggs - 2 , Cornflower - 3 tablespoons, oil - amount, salt - to taste

Method: 1. First, cut the meat well and wash it. Add red pepper, ginger and garlic, lemon juice and cornflower. Spread the meat well and marinate for 1 hour. Heat oil for deep frying in a pan, leave the meat a little and fry well. In a bowl, take tokadai and mix turmeric, chilli, coriander powder and food color together and beat well. In another pan, fry the curry leaves with a little oil. Then add green chilli slices. Fry it well and add yoghurt mixture and salt to it. When the mixture boils, add fried meat. Cook well. When it is completely covered with broth, take it down. Decorate to your liking and serve the fun ‘Thai Chicken Sixty Five’.

Chili Chicken

Ingredients: 2 cups long boneless chicken, 1 tsp red chili sauce, 2 tsp green chili sauce, 1 tsp tomato sauce, 2 tbsp soy sauce, 1/2 tsp ground chilli powder, 2 tbsp ginger-garlic paste Spoon, a little salt, 1. Leave them together for 30 minutes. Remember to add salt to the sauce, so be careful to add extra salt. 1 tablespoon of cornflower, 1 large onion cut into large cubes, 1 teaspoon of finely chopped ginger-garlic, salt to taste, 2 dried peppers, 1 teaspoon of soy sauce, lemon 2 teaspoons of juice, 2 teaspoons of oil, 1/4 teaspoon of sugar, 1/2 teaspoon of black pepper powder, 1 pinch of testing salt, 1/2 cup of capsicum slices, 1/2 cup of chicken stock (if not water), green spring 1 handful of onion paste / onion sprouts,

Method: 1. When the oil is hot in the pan, fry the dried chillies with ginger-garlic powder and fry for 5 minutes on low heat with the chicken in it. Then add 1/2 cup water with onion and capsicum slices. Now mix sugar, black pepper powder and testing salt one by one. When the onion is a little soft, soak the cornflower in cold water

Pour. When it becomes thick, shake it down with lemon juice and spring onion. Chili chicken is ready. You can eat it with fried rice.

Cashew Chicken Curry

Ingredients: - 1 kg chicken, - 250 gms onion paste, - very little ginger, - 8 cloves garlic, - 1/2 teaspoon turmeric powder, - 1 teaspoon chilli powder, - 1/2 cup vinegar, - 150 gms Cashew nuts, - 1 bunch of coriander leaves, - a little hot spice powder, - salt and sugar to taste, - amount of oil

Method: - First wash the meat well and cut it into small pieces. - Then mix it well with turmeric powder, chilli powder and vinegar and keep it aside for three hours. - Finely grind coriander leaves, garlic and ginger together. Soak in water for 15-20 minutes. Then grind it and take it. Lightly brown the remaining 50 grams of cashew nuts and fry in a little oil. - Then put the same amount of oil in a pan. When the oil is hot, add chopped onion When the onion turns brown, add ginger, garlic and coriander leaves. Once cooked, add marinated chicken for a while and add almond paste, sugar, salt and hot spices to taste. Add water: - Cover well with a lid on medium heat and continue to cook the meat. When the broth is thick, take it down from the oven with the fried almonds on top. - Now serve hot ‘Cashew Chicken Curry’.

Chicken masala

Ingredients: 1 kg chicken, 6 onion pieces, 2 tomato pieces, 3 green peppers, 2.5 teaspoons coriander powder, 1.5 teaspoons chilli powder, 1/2 teaspoon turmeric powder, 1 teaspoon black pepper powder, 1 teaspoon Spoon hot spice powder, 1 tbsp ginger garlic paste, 2/3 curry leaves, coriander leaves, oil, salt, water

Method: 1. First heat the oil in a pan.2. When the oil is hot, keep stirring with the chopped onion. When the onion turns brown, fry it with raw chilli powder and tomato powder for 3-4 minutes. Put half of the fried onion. Blend and paste this half in a blender. Stir in the remaining half with turmeric powder, chilli powder, coriander powder, black pepper powder, hot spice powder and ginger garlic paste. Then add the chicken pieces in the spices. Stir very well with salt. Stir in the onion paste again. Stir again with curry leaves and coriander leaves. Now cover with a lid with a little water and cook for a while. After 10-15 minutes, when the meat becomes soft, remove the curry leaves with coriander leaves and masala chicken. Serve with rice, polao or parotta. Fun chicken masala.


Advertisement 2

Advertisement 3

Advertisement 4