Chicken Recipes – Cook, Create, Enjoy
Chicken recipes are a staple in many cuisines around the world, offering endless possibilities for creating flavorful and mouth-watering dishes. Chicken recipes range from spicy curries to crispy fried delights, hearty stews, and even healthy salads. The versatility of chicken recipes makes them a favorite choice for cooks and food enthusiasts. Whether you’re just starting out in the kitchen or you’re an experienced chef, experimenting with new chicken recipes can introduce you to exciting flavors and innovative cooking techniques. Exploring chicken recipes is a fantastic way to elevate your culinary skills and enjoy a variety of delicious meals with family and friends.
1. Chicken Fry
Ingredients
- Chicken – 1 kg
- Garlic – 10 cloves
- Onion – 1 no.
- Vinegar – 1 teaspoon
- Chili powder – 2 teaspoons
- Coriander powder – 1 teaspoon
- Oil – as needed
- Fermum cumin – ½ teaspoon
- Cardamom – 2 nos
- Cinnamon – 1 no.
- Salt – as needed
Cooking Method
Grind the garlic, ginger, and onion and squeeze out the broth. Grind the coriander powder, chili powder, fennel, cardamom, and cinnamon together. Then add the broth, vinegar, and salt that have been set aside for the rice. Knead well and rub it into the meat pieces. After about two hours, fry in oil. You can also add the vegetables, which have been cut lengthwise and sautéed.
2. Chicken Tomato Roast
Ingredients
- Chicken – 1 kg
- Turmeric powder – 1 tsp
- Vinegar – 1 tsp
- Chili powder – 1 tsp
- Salt – to taste
- Vegetable oil – as needed
- Onion – 3 pcs
- Crushed ginger – 2 pieces
- Crushed garlic – 1 clove
- Coriander powder – 2 tsp
- Chili powder – 1 tsp
Sugandha masala
- Cinnamon – 2 pcs
- Cloves – 2 pcs
- Cardamom – 2 pcs
- Fennel (Perumjeerakam) – 1 tsp
- Fine cumin – a pinch
- Black pepper powder – 1 tsp
- Tomato – 2 pcs
- Coconut milk – 1 cup
- Onion – 1 pc
- Spring onion – 1 pc
Cooking Method
Clean the chicken and cut it into ten pieces.
Mix the second ingredient and rub it on the chicken pieces and keep it in the fridge for half an hour.
Then take it out and fry it in coconut oil.
Pour oil in a pan and fry the chopped onion, ginger and garlic. When the onion turns red, add the coriander powder, chili powder, spices and keep it on medium heat. When the spices are fragrant, add the fried chicken pieces and mix well. Add the chopped tomatoes and mix well and keep the pot covered for five minutes.
When the chicken is tender, pour in the condensed coconut milk and salt and keep it on low heat for five minutes. Stir occasionally.
Take the chicken pieces wrapped in the rice and arrange them on a flat plate, sprinkle the chopped onion and spring onions on top, decorate and serve.
3. Chicken Vindaloo
Ingredients
- Chicken – 1 kg
- Tomato – 2 pcs
- Onions – 3 pcs
- Garlic – 1 clove
- Ginger – 1 large piece
- Mustard Powder – 1 teaspoon
- Turmeric Powder – 1/2 teaspoon
- Juminous Powder – 1/2 teaspoon
- Vinegar – 3 teaspoons
- Cloves – 5 pcs
- Cinnamon – 1 inch piece
- Persimmon – 1 teaspoon
- Cardamom – 2 pcs
- Vegetable oil – ½ cup
- Salt – as needed
Cooking Method
Clean the chicken and cut it into small pieces.
Chop the tomatoes finely. Thinly slice two onions and set aside. Add the remaining onions and the fourth ingredient.
Add salt to the chicken pieces and marinate for three hours. Then, pour oil in a pan and fry the onion.
Add the spiced chicken pieces to this, add a quarter cup of boiling water, cover the pan and cook. Stir occasionally. Fry the chicken pieces well, add a pinch of sugar to the batter that is coated in the batter and remove from the stove.
Serve the chicken vindaloo in a small flat dish and garnish with chopped carrots.
4. Traditional Chicken Fry
Ingredients
- Chicken – 1
- Onion – 2 pieces
- Red Onions – 5 pieces
- Tomatoes – 2 pieces
- Oil – as needed
- Carrots – 2 pieces
- Vinegar – a little
Sugandha Masala
- Chili powder – 1 teaspoon
- Black pepper powder – 1 teaspoon
- Turmeric powder – a pinch
- Cinnamon – 1 piece
- Fennel (Perumjeerakam) – a pinch
- Cardamom – 2 pieces
- Coriander leaves – a handful
- Mint leaves – a stalk
- Salt – as needed
Cooking Method
After cleaning the chicken, cut it into eight or nine pieces. Apply coconut oil, turmeric powder, black pepper powder, chili powder, and salt to the chicken and leave it for about ten minutes.
Add the chicken pieces to the chopped onion, coriander, red onion, and mint leaves, pour boiling water over them, and place them in the oven. Add the spices. Add a little vinegar. Stir the chicken occasionally. When it is about half cooked, scoop out the chicken pieces and fry them in oil.
In a small flat dish, place the fried chicken pieces and pour the broth over them. Sprinkle the fried potatoes and carrots on top. Garnish with sliced tomatoes and serve hot.
5. Pepper Chicken Roast
Ingredients
Chicken – 1 kg
Cashew nuts – 50 g
Tomatoes – 2 pieces
Coconut milk – ½ cup
Onion – 4 pieces
Green chilies – 4 pieces
Ginger – 1 piece
Oil – as needed
Garlic – 5 cloves
Curry leaves – 2 stalks
Vinegar – 1 teaspoon
Masala blend
Coriander powder – 2 teaspoons
Chili powder – 1 teaspoon
Black pepper powder – 4 teaspoons
Turmeric powder – ½ teaspoon
Garam masala – 1 teaspoon
Salt – as needed
Cooking Method
Wash and clean the chicken and cut it into ten pieces. Mix a quarter teaspoon of turmeric powder, half a teaspoon of pepper powder, salt and vinegar as needed and apply it to the chicken pieces. Grind the garlic and ginger well and apply it to the chicken and marinate it for an hour.
Mix the spices together. Finely chop the onion and green chillies. Chop the tomatoes into powder and fry the chicken pieces in oil in a pan until golden brown.
In a shallow pan, add some oil and fry the onion and green chillies well and add the chopped tomatoes. Then add the spices and fry on medium heat.
Add the fried chicken pieces and mix well. Add the ground nuts and mix well, cover the pan and cook on medium heat for ten minutes. Stir occasionally. Add the curry leaves and put the meat pieces in the pan covered with the rice.
Arrange the chicken roast on a small flat plate, garnish with chopped coriander leaves, scallion rings, and a little chili powder, and serve.
6. Chicken Vegetable Masala
Ingredients
- Chicken – 1 piece
- Vinegar – 1 teaspoon
- Ginger – a large piece
- Garlic – a clove
- Coriander powder – 2 teaspoons
- Chili powder – 2 teaspoons
- Cigar powder – 1 teaspoon
- Oil – as needed
- Carrots – 2 pieces
- Beans – 10 pieces
- Cabbage – 2 leaves
- Tomato – 1 piece
- Capsicum – 2 pieces
- Celery – 1 stalk
- Curry leaves – 1 stalk
- Salt – as needed
Cooking Method
Clean a medium chicken and cut it into small pieces. Grind the ginger and garlic together. Grind the coriander powder, chili powder, turmeric powder, and black pepper powder. Cut the vegetables into small, long pieces. Then rub the ginger and garlic paste on the meat pieces.
Then rub the coriander powder paste, salt and vinegar to taste on the pieces and keep it for half an hour. Then fry the meat pieces in oil. Pour oil in a pan and fry the chopped vegetables briefly. Add salt to it and add the fried chicken pieces and mix well. Add the soyabean sauce and tomato sauce and mix the ingredients well and remove from the stove.