Category Archives: Chicken

Tandoori Chicken

Ingredients:

1 Chicken ( cut into eight parts) or a mixture of chicken parts (breast, drumsticks)

Remove the skin and make cuts/slits (2 or 3) on the pieces

Marinade:

1 Cup Yoghurt

2 tblspoon ginger garlic paste

1.5 tblspoon Olive oil

2 tblspoon Red Chilli Paste (see my recipe for Red Chilli Paste)

3 tblspoon Tandoori Masala Powder (see my recipe)

1 tsp salt

Mix the above and apply to chicken. Make sure to insert the marinade into the cuts/slits. Cover and keep the marinated chicken in the refrigerator overnight or at least eight hours.

Remove from refrigerator, mix the chicken well and place the chicken on a tray. Apply a little oil on the chicken pieces or spray with Canola or any other vegetable oil. Preheat the oven at 250 degrees fan bake and bake for 25 minutes. Remove, apply the remaining marinade to the chicken, turn over and bake for 10 minutes.

Cut an onion into rings, add a little of the marinade to the rings. Place the onions rings on a tray and place in oven and bake it along with the chicken, when you turn over the chicken.

Remove the chicken and the onions. Keep onions aside for Garnish.

Change the oven setting from Fan Bake to Fan Grill. Apply little oil to the chicken and place the chicken under the grill for 5 to 7 minutes. Check and see that it does not burn. Remove and turn over the chicken and place it back under the grill for another 5 minutes.

Remove- Tandoori chicken is ready.

Serve with baked onions rings, lemon/lime wedges or pieces, coriander leaves. You can serve with mint chutney or tamarind chutney.

 

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Chicken Lollipop or Drums of Heaven

 

Ingredients:

15 Chicken Wings ( cut them at the joints to separate into three parts- throw away the tip of the wing)

Remove thin bone from the part that has a thin and thick bone. Pull the flesh to one the end of the thick bone, to form lollipops. The other part of the wing, pull the flesh to one end of the bone.

Marinade:

1 spoon of Red Chilli paste (see Recipe)

1 tsp of Soy Sauce

8 cloves Garlic and 1 small piece ginger (paste)

1 tsp pepper powder

1 tsp vinegar

1 tsp salt

Marinate the lollipops with the above marinade for an hour.

Batter:

1 cup Cornflour

1 cup Standard Flour or Maida

1 egg

3 tblsp oil

1 spoon Red Chilli Paste

1 tsp salt

Add Sufficient water to form thick batter of pouring consistency. Keep aside for half hour

 

Frying

Heat sufficient oil in a deep pan. Dip the lollipops in the batter and drop them in the hot oil. Do not crowd them. Fry in batches on medium heat. Keep turning them so that they are fried on all sides. Remove onto paper towels to absorb the oil.

Serve with Schezwan Sauce (see recipe). Garnish with chopped onions leeks and lemon wedges. Cover the tips with pieces of Aluminium Foil. This is only for presentation.

Marathi Chicken

Marathi Chicken

Ingredients:

1 Big Chicken (1.5 kgs) – cut into medium pieces, wash and marinate with 1 tsp salt, 1 tsp Turmeric Powder and ½ tsp Pepper Powder. Keep overnight or 6 hours.

15 Red Chillies

1 Pod Garlic

2 inch piece Ginger

2 Heaped Tsp Cummin Seeds

1 Tsp Pepper

1 Heaped Tsp Kuskus

3 med pieces Cinnamon

10 cloves

Soak the above in half cup of vinegar overnight or 6 hours.

Grind the above mixture with 2 onions, a tsp of turmeric powderand 3 big tomatoes. Retain the masala water.

Other ingredients:

3 Onions sliced

1 chopped tomato

4 green chillies (split into two)

A handful of raisins

Half cup tomato Ketchup

A bunch of coriander leaves (chopped)

Salt to taste

Method:

Heat some oil in a vessel and saute the chicken pieces for sometime to remove the rawness. Remove and keep aside the chicken pieces.

Add more oil if required, a couple of tablespoons. Fry the sliced onions. Do not brown them. Add the ground masala and fry for about half hour. Add the masala water and more water if required. Add the chopped tomato and fry till you have a thick gravy. Add the chicken pieces and also the raisins and green chillies. Add a cup of water and allow the chicken to cook till done. Add 1 to 1.5 tsp salt as required.

Add tomato ketchup and coriander leaves and remove from stove. Serve hot

Crunchy Walnut Salad with Avocado Dressing

Crunchy Walnut Salad with Avocado Dressing - Copy

Ingredients

1 Cup of Canned Beans

1 Cup of Chopped Capsicum (Red, Yellow, Green)

1 Red Onion (Chopped)

1 Cup Corn

1 Cup Chopped Spring Onion

1 Cup Chopped Lettuce

1 Cup Chopped Parsley

1 Cup Coriander Leaves

1 Tomato Chopped

1 cup Roasted Walnut (in butter)

1 cup Dip Chips ( packet) – any crunchy chips

Dressing:

1 Avocado (Scoop out)

1 Clove Garlic

½ cup Olive oil

Juice of one lemon

Few leaves coriander

½ tsp salt

½ tsp pepper powder

Method: Mix all the vegetables. Add the lettuce, parsley, Avocado dressing, walnuts just before serving. Garnish with Walnuts and coriander leaves. Mix and serve.

PS: You can add Chicken (Boiled, Boneless Tandoori, Roasted), Shrimps etc to make salad of your choice.

Stuffed Bread Balls (Veg or Non-Veg)

 

Stuffed Bread Balls

Ingredients:

Bread Slices (one for each Ball)

Any stuffing: Chicken, Mince, Potato

Shredded cheese

Bread Crumbs (optional)

Stuffing:

Chicken roast (any leftover or from Supermarket (Deli section)- shredded

Chopped onion (small)

2 cloves Garlic Chopped

Small piece ginger chopped

1 small chilli chopped

Few chopped coriander leaves

Small boiled potato

¼ tsp Turmeric Powder

¼ tsp Pepper Powder

¼ tsp Garam Masala Powder

Salt to taste

Method:

Heat 2 table oil. Add chopped onion, garlic, ginger, chilli. When slightly fried add boiled and chopped potato. Add Powders and mix well. Add shredded chicken. Mix and add coriander leaves and salt. Remove and when slightly cool make lime sized balls.

Cut away the sides of the bread. Dip in water and immediately squeeze out the water by placing the slice sandwiched in your palms. Place the stuffing (chicken ball or any other stuffing ) in the middle of the bread slice. Sprinkle shredded cheese and then close the bread slice by pulling the ends towards the middle. Form balls and place this aside. You can dip the balls in bread crumbs at this stage.

Heat oil in a deep pan or you can shallow fry. When oil is hot, drop the bread balls with the bottom part of the ball (pulled ends) touching the oil first. When fried (after a minute or two) turn and fry the other side.

Remove to paper towels and then have with schezwan sauce or chilli sauce or tomato sauce or can be had plain.

Good for breakfast, snack or starter. Any time of the day

Chicken Fingers

Chicken Fingers

 

Ingredients:

250 gms Boneless Chicken Breast (cut into two inch strips or pieces)

Marinade

1/4 tsp Chilli Powder

1/4 tsp pepper powder

1 tsp Tandoori Powder

1 tblsp Ginger Garlic Paste

Juice of ½ Lemon

Salt ½ tsp

1.5 tblsp Worcestershire sauce

1 tblsp Oyster Sauce

Other Ingredients:

Rice Flour seasoned with ½ tsp Salt and ½ tsp pepper powder

1 egg

Breadcrumbs

Oil for frying

 

Method:

Clean and cut chicken into pieces. Add the chicken pieces to the marinade, mix and marinate for at least an hour in the refrigerator.

Beat one egg. Roll the chicken pieces (one by one) in the seasoned rice flour. Then dip in beaten egg, roll in breadcrumbs and deep fry till golden brown.

 

Dexter Special “Mixed Haka Noodles”

Mixed Haka Noodles

 

1 Kg of Cooked Noodles (Chinese Supermarket) or Noodle Packets ( to be boiled and drained)

200 gms Round Beans (sliced into strips)

200 gms Carrots (cut into 3 to 4 pieces, julienned-thin long strips)

2 Capsicums (seeded and sliced into strips- lengthwise)

1 Bunch Spring Onions (sliced)

I Cup Boiled Prawns (raw prawns, shelled, deveined, boiled with salt, vinegar, turmeric powder and water).

200 gms Ham (sliced into strips)

200 Gms Chicken Breasts (boiled with salt, vinegar, turmeric powder and water)- sliced into strips when cool.

5 seeds Garlic (sliced)

4 tbsp Soy Sauce

2 tbsp Tomato Sauce

2 Tbsp Chilli Sauce

1 tsp Pepper Powder

2 Eggs (for Omelette- garnishing)

Half cup chilli oil for frying

Chilli Oil

In a pan heat a cup of chilli oil and when hot (not smoking) add two tbsp chilli powder and remove. When cool, drain through a cloth or old handkerchief. Use this oil for frying the noodles and ingredients.

Noodles

Boil water in a vessel. Drop the noodle packets (break the slab of noodles into pieces and drop into water). After 2 to 3 minutes, add 1 tsp of oil (to prevent the noodles from sticking). Cook for a couple of minutes more and then drain the noodles. Pour cold water and drain completely. Allow to cool.

Method:

In a pan heat little oil and then prepare egg omelette. Cut into strips and keep aside for garnishing.

Heat 1 tbsp of chilli oil or any oil and fry the boiled noodles in batches. Remove into a vessel for mixing. Next, heat 1 tbsp of chilli oil or any oil and fry the cut vegetables. Remove into the mixing vessel. Next, heat another tbsp of Chilli oil or any oil and fry the chicken, ham and prawns one by one and add to mixing vessel. Mix all the ingredients and noodles.

Sprinkle Pepper Powder and sauces into the mixture, add the omelette strips and mix well.

Mixed Haka Noodles