Tag Archives: Chicken

Grilled Spicy Chicken Wings

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Very easy finger food…. Ideal for any kinda party or game night….. If you can handle the heat you will love it or go with some mild dip and it will taste fantastic. Try and fall in Love 🙂

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 kilo chicken wingettes
  • Some salt
  • Some chicken salt
  • 4 tbspns soy sauce
  • 2 tbspns hot sauce
  • ½ tspn crushed red chillies
  • A pinch of cracked black pepper
  • 1 tbspn lemon juice

Procedure:

-Mix everything in a bowl except chicken wings. Stir until the salt is dissolved.

-Wash and dry the chicken wings and place them in a deep mixing bowl.

-Pour over the marinade and mix until each wing is covered. Now cover the bowl with cling film and refrigerate for 30 minutes.

-Heat the BBQ grill and place the wings on the hot plate or naked flame grill. Each side about 6 – 7 minutes on medium flame.

-Take them out on your serving plate and serve with ranch sauce/ aioli dip or just with grilled veggies.

-Enjoy.

Chicken Manchurian

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Chicken Manchurian is a ketchup based sauce dish very popular in Pakistani Chinese Cuisine. You get it in every Chinese restaurant and its community’s favourite. The sweet and sour taste blends very well with chicken fried rice or egg fried rice or beef chilli rice and even with boiled rice…… Try it and fall in love with it 🙂

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 2 boneless chicken breasts (cut into medium sized cubes)
  • Some salt
  • Some black pepper
  • 4 tbspns corn flour
  • 2 eggs
  • 2 tbspns chilli sauce
  • 1 tbspn vinegar
  • Oil for deep frying

FOR SAUCE

  • 2 cups hienz tomato ketchup
  • 2 ½ cups chicken stock (chicken cube in hot water or chicken powder dissolved in hot water)
  • Few spring onion (green part – for garnishing)
  • 2 tbspns olive oil
  • 2 cloves garlic chopped
  • 1 ½ tbspn corn flour dissolved in ½ cup water
  • 3 tbspns chilli sauce
  • 1 tspn chilli flakes
  • 2 tbspns soy sauce
  • 1 tspn sugar
  • Some salt
  • Some black pepper corns

Procedure:

-In a mixing bowl combine chicken with all the ingredients except eggs and corn flour. Mix well.

-Now add eggs and corn flour and mix well. Keep aside for 10 minutes.

-Heat oil in a pan and fry chicken pieces until they are brown.

-Take them out on a paper towel and make the sauce.

-In a mixing bowl combine all the seasonings, ketchup and chicken stock. Mix well ad avoid lumps.

-Heat olive oil in a wok and add chopped garlic. When it begins to change its colour add the sauce we made. Bring it to a boil.

-Now add corn flour mixture with constant stirring until it gets to the consistency you like your Manchurian to be.

-Now add fried chicken pieces and leave on stove on low heat for 5 minutes. Garnish with some spring onion and serve hot it egg fried rice.

Ayesha's Kitchen

Ayesha’s Kitchen

Chicken Boneless Handi

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Another very famous Pakistani restaurant menu item, now popular in Pakistani home cooking as well. Perfect blend of spices added in boneless chicken curry ……. yum……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 boneless chicken thigh fillets
  • 2 boneless chicken breast fillets
  • ½ cup oil
  • 2 onions, sliced
  • 1 ½ cups yogurt
  • 7 – 8 green chillies (5 sliced)
  • ½ cup chopped fresh coriander
  • Salt to taste
  • ½ tspn chicken salt (optional)
  •  1 tbspn red chilli flakes
  • ½ tspn turmeric
  • 1 tspn coriander powder
  • ½ tspn garam masala
  • ½ tspn chaat masala
  • 1 tbspn grated fresh ginger
  • 1 tspn crushed fresh garlic
  • 1 tspn kasoori methi/ fried fenugreek leaves
  • 2 tbspns julienne ginger

Procedure:

-Cut fillets into medium sized (smaller than bite size) chunks.

-Heat oil in a pan and fry sliced onion until they become translucent. Add ginger, half of the green chillies, chaat masala and garlic and fry for 1 minute on medium heat or until onion gets golden brown.

-Add chicken and salt and cook until the chicken gets white in colour. Now add all the spices and mix well. Cook for 5 minutes on medium – high heat.

-Add yogurt and cover the pan. Let it cook for 15 minutes on low – medium heat. Add garam masala and fenugreek leaves and let it simmer until the oil starts to separate.

-Dish out and garnish with fresh coriander, left over green chillies and ginger juliennes.

-Serve hot with tandoori roti & fresh salad.

Chicken Sweet Corn Soup

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Probably, the most known soup in the world……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 tin sweet corn soup
  • 1 kg chicken (necks, wings with skin, 2 chicken breast pieces with bone, 2 legs)
  • Some salt (to taste)
  • Chicken salt (for more flavour)
  • ½ tspn cracked black pepper (OPTIONAL)
  • ½ tspn white pepper
  • 3 tbspns soy sauce
  • 2 tspns vinegar
  • ½ cup corn flour mixed with ½ cup water
  • 3 beaten eggs
  • 1 green chilli (It’s optional. I like to put 1 green chilli in my chicken corn soup just for good smell and flavour, if you don’t like it, don’t put it)
  • 1.5 ltr water

Method:

-Fill a cooking pot with water and put chicken pieces in it. Boil with lid on, on low to medium heat for 40 – 45 minutes. The reason why we chose necks, legs and wings is to have extra flavour from the skin, the meat and the bones and we are using breast to have the meat.

-With a frying spoon take out the chicken pieces and allow then to cool as you have to shred them with your hands afterwards.

-Meanwhile strain the tinned corn and grind it in mortar and pestle. NO PASTE ONLY COARSE GRIND.

-Add ground corn to the broth along with salt, pepper and sauces. Bring it to a boil. Meanwhile you can shred the chicken.

-Shred it with your hands and add it to the broth. Let it cook for 5 minutes on medium heat.

-Now mix corn flour with water and with constant stirring add it to the soup and keep stirring to avoid gooey lumps.

-Increase the heat to medium – high. After 5 minutes start adding eggs with constant stirring. Cook on high heat for another 5 minutes and keep on stirring.

-Your soup is ready. Serve hot before dinner and enjoy!

Chicken Shaljam (Chicken & Turnip Curry)

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Another not very popular but popular Pakistani home cooking dish. I like it, its yummy, and really really easy …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 kilo chicken cut into curry pieces
  • 2 large turnips cut into 4 thick wedges each
  • 2 onion medium sized sliced
  • 250 gms thick yogurt
  • 4 glasses warm – boiling water
  • 2 bay leaves
  • 4 cloves
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 2 big cardamoms
  • 1 cinnamon stick
  • 4 – 6 peppercorns
  • Salt to taste
  • 1 tbspn red chilli flakes
  • ½ tspn turmeric powder
  • 1 tspn garam masala
  • 1 cup oil
  • 1 tspn fenugreek leaves
  • 1 cup chopped coriander
  • 4 – 6 green chillies (half sliced, half as they are)

Procedure:

-Heat oil and fry onion until they are brown and a little bit crunchy.

-Take them out with a slotted spoon and turn off the flame. The oil will be hot enough to fry spices and we do not want to burn the chillies.

-In the same oil, add all the spices (except garam masala and fenugreek leaves) and garlic and ginger paste and stir. After a minute turn on the flame and add chicken and salt. Stir fry on medium high heat until the chicken starts getting white and then golden.

-Add turnip wedges and mix.

-Now add water and reduce the heat and let it come to a boil. Meanwhile, crush the fried onions in mortar and pestle. Mix with yogurt and add this yogurt mixture to the boiling chicken stock.

-Keep the flame low to medium and cook it covered for 30 minutes. Take off the lid and add coriander and green chillies and simmer the curry to your wish. If you need runny shorba type of curry, then take it off the heat now or for a little thick curry let it simmer for 10 more minutes. Add garam masala and fenugreek leaves and serve hot with home-made chapatti.

Deghi Badaami Chicken Korma (Ultimate)

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The best recipe for Chicken Korma. In Pakistan, people make this on weddings and other events and it tastes the best. My recipe is better than that recipe…… whenever I make it my home is filled with bay leaf and garam masala and my family loves it …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • Chicken cut into 12 – 16 pieces, skinless
  • Salt to taste
  • 1 tbspn red chilli powder/ chilli flakes
  • ½ tspn cracked black pepper
  • 2 bay leaves
  • 6 cloves
  • 1 tbspn ginger grated
  • 1 tbspn crushed garlic
  • 4 peppercorns
  • 1 tspn turmeric powder
  • 1 tbspn garam masala
  • 1 ½ cup yogurt
  • 2 sticks of cinnamon
  • 2 large onions (sliced)
  • 1 cup oil
  • 6 cups water
  • 1 cup whole blanched almonds

Procedure:

-Heat oil in a pan and fry onion until they are golden red (more kinda brown).

-With a slotted spoon, take the onion out in a plate leaving the hot oil In the pan.

-Remove the oil pan from the heat and add bay leaves, cloves, cinnamon, peppercorns, turmeric powder, red chilli powder and black pepper along with ginger and garlic. As the oil is very hot, these spices will begin to splatter even if they are not on heat. Stir and do not let it burn.

-Return the pan back to heat and add chicken and salt. Fry until it starts getting a nice white and golden color. Add water and let it cook on medium heat (uncovered) until the water begins to boil.

-Meanwhile, using a mortar and pestle, crush fried onion to paste and mix with garam masala and yogurt. When the water in the pan begins to boil add yogurt mixture and mix. Cook covered on medium heat for 30 minutes or until the chicken fully cooked and tender to touch.

-Remove the lid and increase the heat from medium to high. Cook until the oil comes to the surface and gravy is formed.

-Add blanched almonds and serve hot with roghani naan or kulcha.