Special Chicken Nuggets
Ingredients:
1/2 kg boneless chicken (2 breasts), cut into 1"
pieces, marinate with a little salt and black
pepper
1/2 tsp Chinese salt
1/2 tsp Mustard powder
1 Egg
4 tbsps Flour
1 tbsp Corn Flour
1 tbsp Milk or chicken stock
1/2 tsp Baking powder
Salt, Black pepper to taste
Method:
Make batter with egg, flour, corn flour, milk or chicken stock, salt, black pepper, Chinese salt and baking powder. Add Chinese salt, mustard powder in the chicken and now dip these chicken pieces in the batter. Keep the marinated chicken in the refrigerator for an hour. Now roll chicken pieces in flour and deep-fry in hot oil. Serve with ketchup.
Chicken Tikka
Ingredients:
4 Chicken pieces (leg or chest)
3 Tbsp yogurt
1 Lemon juice
2 Tsp paprika
1/2 Tsp tomato paste
1/2 Tsp cumin (ground)
1/2 Tsp coriander (ground)
1/2 Tsp fresh grated ginger
2 Garlic clove (finely chopped)
1/2 Cup fresh coriander leaves (chopped)
Pinch of salt
Method:
Make the marinade by mixing the yogurt, lemon juice and all the spices together in a bowl. Add the chicken pieces to the bowl and toss it well, making sure it is thoroughly covered. Cover it and leave to marinate for at least 24 hours. Once the chicken has marinated, add oil in shallow pan. Place chicken in a frying pan and cook for 20 minutes or until it is fully cooked. Serve with naan, green salad and cucumber raita.
Ingredients:
1/2 kg boneless chicken (2 breasts), cut into 1"
pieces, marinate with a little salt and black
pepper
1/2 tsp Chinese salt
1/2 tsp Mustard powder
1 Egg
4 tbsps Flour
1 tbsp Corn Flour
1 tbsp Milk or chicken stock
1/2 tsp Baking powder
Salt, Black pepper to taste
Method:
Make batter with egg, flour, corn flour, milk or chicken stock, salt, black pepper, Chinese salt and baking powder. Add Chinese salt, mustard powder in the chicken and now dip these chicken pieces in the batter. Keep the marinated chicken in the refrigerator for an hour. Now roll chicken pieces in flour and deep-fry in hot oil. Serve with ketchup.
Chicken Tikka
Ingredients:
4 Chicken pieces (leg or chest)
3 Tbsp yogurt
1 Lemon juice
2 Tsp paprika
1/2 Tsp tomato paste
1/2 Tsp cumin (ground)
1/2 Tsp coriander (ground)
1/2 Tsp fresh grated ginger
2 Garlic clove (finely chopped)
1/2 Cup fresh coriander leaves (chopped)
Pinch of salt
Method:
Make the marinade by mixing the yogurt, lemon juice and all the spices together in a bowl. Add the chicken pieces to the bowl and toss it well, making sure it is thoroughly covered. Cover it and leave to marinate for at least 24 hours. Once the chicken has marinated, add oil in shallow pan. Place chicken in a frying pan and cook for 20 minutes or until it is fully cooked. Serve with naan, green salad and cucumber raita.
Post Title
→Cooking Corner
Post URL
→https://anxietyanddepressiontreatment.blogspot.com/2011/02/cooking-corner_21.html
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