Tag Archives: Chicken

Fried Chicken (My type of KFC)

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Hot n’ Spicy

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 kgs skinned chicken pieces
  • Salt & pepper
  • 1 tbspn red chilli flakes
  • 1 tbspn onion powder
  • 1 tbspn garlic powder
  • ½ cup soy sauce
  • ½ cup vinegar
  • ½ cup hot sauce (chilli sauce)
  • 1 tspn chicken powder
  • 1 tspn thyme
  •  1 tspn chives

FOR BATTER

  • 3 eggs
  • 1 cup corn flour

FOR COATING

  • 1 cup self-rising flour
  • 1 cup breadcrumbs
  • Some salt and pepper to season
  • Some chicken salt to season
  • Oil FOR FRYING

Procedure:

-Marinade chicken pieces in all the spices and sauces given above and refrigerate for 24 hrs.

-Now take it out, mix again, add eggs and corn flour and mix.

-Keep aside for 30 mins.

-Heat oil to 180 degrees Celsius.

-Now mix your coating ingredients in a plate. Take out one chicken piece out of the egg mixture, dredge in flour/ coating mix and keep aside on a tray until all the chicken pieces are coated.

-Deep fry the chicken pieces (4 – 6 at a time) for 20 minutes on medium heat.

-Take out on the cooling rack. Fry the second batch and then the third batch.

-Now serve hot.

Chicken Chow Mein

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My recipe ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 x 375g packets of boiled chow mein noodles (I got it from my local Asian grocery store, if you don’t have any Asian grocery store then you can ask your local store for chow mien noodles and boil it as per instructions given on the packet)
  • 2 carrots julienne
  • 4 cups thinly sliced cabbage
  • 1 ½ cups sliced green onion
  • 1 capsicum sliced (Optional)
  • Black pepper
  • 1 tbspns soy sauce
  • 1 tbspn oyster sauce
  • 1 cup oil
  • 1 sliced onion

FOR CHCIKEN

  • 2 chicken breasts (thinly sliced)
  • 4 cloves garlic roughly chopped
  • Salt
  • 2 tbspns hot sauce/ chilli sauce
  • 2 tbspns dark soy sauce
  • 3 tbspns oyster sauce
  • Pepper
  • ½ tspn white pepper
  • 1 tspn ajinomoto

Procedure:

-Marinate chicken for 30 minutes.

-Prepare noodles as per the instructions given on the packet.

-Heat ½ cup of oil and fry onion until its golden. Add marinated chicken and fry until its white. Do not dry the sauce.

-Take it out in bowl with the sauce.

-In same pan, heat rest of the oil and add all the vegetables except the green onion.

-Sauté on high heat for 2 minutes. Season with salt and pepper. Add boiled noodles and mix. Add chicken with all the juices and cook. Add soy sauce, green onion and oyster sauce. Mix well and when the gravy is dry and the noodles look good, serve.

Murgh Channay/ Murgh Chholay

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One of my favorite dishes………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 3 ½ cups chickpeas/ 3 tins boiled chickpeas  (I prefer uncooked dry chickpeas, soak them overnight in a deep mixing bowl with lots of water and they will be fine, ready to boil in the morning)
  • 2 medium sized onions (sliced)
  • 100g butter (optional, when I am making fancy fancy I top my dish with a  small scoop of butter otherwise I prefer olive oil)
  • ¼ cup oil
  • 1 tbspn ginger (freshly crushed)
  • 1 tbspn garlic (minced)
  • 2 green chillies
  • 2 tbspns coriander leaves (chopped)
  • Salt
  • 1 tspn red chilli flakes
  • 1 tbspn chaat masala
  • 1 tspn garam masala
  • 1 tspn cracked black pepper
  • 1 tspn coriander powder
  • 1 tspn cumin seeds
  • 1 tspn chicken salt (reduce the amount of salt if you are adding this or chicken cube)
  • 1 kg chicken pieces

TO BOIL CHICKPEAS

  • Some water to boil chickpeas
  • 1/3 tspn of baking soda
  • ½ tspn cumin powder
  • ½ tspn garam masala
  • Some salt

Procedure:

-In a large saucepan with a lid, put soaked chickpeas with water, baking soda, cumin powder, garam masala and salt and boil covered until the chickpeas are very tender.

-Meanwhile they are boiling, in a separate large, deep pan, melt butter; add oil, ginger, garlic, red chilli flakes and chaat masala and fry. Add onion and fry until onion are golden brown.

-Add chicken and cook until the chicken is golden. Now add 1 cup of water and all the spices except garam masala.

-When the chicken is tender and very little water remains, add chickpeas with the water we used for boiling and stir.

-Cook on low heat to simmer.

-Top with some garam masala, coriander and chillies and serve hot with chapattis, naan, dahi, and red onion salad.

Makhni Karahi

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Chicken fried with tomato and spices and tempered with butter…….. how amazing does that sound! 😀

Makhni Karahi is one of the famous dishes of my lovely city, Lahore, (Pakistan) and the beauty of this dish is that it is cooked in 3 – 4 spices, tomatoes and butter and its super easy and super fast. Most of the restaurants serve it with raita (whipped yogurt) and Kachumar Salad (mixed vegetable salad).

Ayesha's Kitchen

Ayesha’s Kitchen

This is my mum’s favorite dish so on this Mother’s day I want to dedicate this recipe to her……..

Ingredients:

  • 100 gms butter
  • 1 kg chicken pieces
  • 4 tomatoes
  • 4 green chillies (2 sliced)
  • 2 tbspns coriander fresh
  • Some salt
  • ½ tspn cracked black pepper
  • ½ tspn red chilli flakes (Optional)
  • 1 tspn cumin seeds
  • 2 tbspns ginger julienne
  • ½ tspn chaat masala

Procedure:

-Melt butter in a deep pan and add sliced green chillies, red chilli flakes and ginger. Fry until ginger gets a nice golden crusty colour.

-Add chicken pieces and all the spices. Fry for 10 minutes or until the chicken is golden. Add chopped tomatoes and cook it covered on medium heat until the tomatoes are mixed and chicken is tender and it gives a thick masala like texture.

-Dish out, garnish with 2 green chillies and coriander.

-Serve hot with kachumar salad and roti.

Muthi Kabab

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Another variation of Seekh Kabab …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 700 g beef mince (20% fat 80% meat)
  • 2 medium sized onion
  • 4 – 8 green chillies
  • 3 cloves garlic
  • 1 tbspn ginger
  • Salt
  • Red chilli powder
  • 1 tspn garam masala
  • 1 tbspn chaat masala
  • ½ tspn cumin seeds
  • 1 egg
  • 1 tomato deseeded and chopped fine
  • ½ bunch of fresh coriander (chopped)
  • 2 tspn gram flour (pan roasted)
  • Oil for shallow frying

Procedure:

-In an electric chopper, chop onion, garlic, ginger and green chillies together. Take this mixture in your hand (little by little) and squeeze access water and keep it aside.

-In a deep mixing bowl, put mincemeat and add all the spices, onion mixture, chopped tomatoes and coriander. Add egg and mix with your hands. Mix, mix and mix until well combined.

-Keep aside for 10 minutes.

-Now take a handful of this mixture and give them oval like shape, like seekh kabab but without whole.

-Fill a skillet with oil to 5cm.

-Fry the kababs and serve hot with tamarind sauce or podina raita.

Chicken Parathas

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My favourite paratha ……..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredient:

FOR PARATHAS

  • Some oil to glaze fry
  • Some lose flour

FOR DOUGH

  • 6 cups whole wheat aata
  • 2 cups flour (meda)
  • Some water to knead the dough
  • 1 tspn butter (optional)

FOR CHICKEN FILLING

  • 2 chicken breasts (cut into small pieces)
  • 1 tomato
  • 4 tbspns olive oil
  • Some cumin seeds
  • Some salt
  • 1 tspn red chilli flakes
  • ½ tspn turmeric powder
  • 2 cloves garlic (minced)
  • ½ tspn garam masala
  • ½ tspn chaat masala
  • 2 green chillies
  • Some coriander (green)

Procedure:

-Heat oil and fry garlic and tomato until tomato tend to lose its stiffness. Add spices and salt. Mix.

-Add chicken pieces and cook covered until the moisture evaporates.

-Take off the lid, add green chillies and coriander and stir fry on high speed.

Ayesha's Kitchen

Ayesha’s Kitchen

-Take it out in a plate and after cooling for 20 minutes, start mashing it.

-Knead the paratha dough and keep aside for 10 minutes. Refrigerate for 30 minutes.

-Make 2 small balls of paratha dough. Roll them in lose flour and make small flat breads with a rolling pin.

-Now on one flat bread put a full tablespoon full of mashed chicken mixture. (put the filling in the middle of the flat bread). Put the other small flat bread on the top of the filling and seal the edges by pressing them with your fingers. Press the paratha with your hand. Dust with some lose flour and roll it into a big chapatti.

-Heat the flat pan and place the chapatti with filling on it.

-When it starts to change its colour, flip the side.

-Apply some oil on the cooked side and flip the side.

-Apply some oil on the other side too and fry until golden brown.

-Take it out on a plate and serve hot with tamarind chutney or mint sauce.

-Do the same with rest of the filling. With this quantity of filling you can make 8 parathas.

Ayesha's Kitchen

Ayesha’s Kitchen