Baked Chicken...KFC Baked Version

Marinate
 chicken 4-6(Thighs or Breast)
for few minutes to
overnight  in ...
1 tbs chilli garlic paste(sambal)
3 tbs pineapple or orange juice
pinch of salt

         

 In a seperate bowl mix

          3/4 cup bread      crumbs

3 tbs canola oil

1/2 tsp salt 

Coat each piece with the bread crumbs and bake for 12- 15 mins at 200 C

Baked Deviled Chicken....

8 chicken drumsticks or other parts

1/2 cup ketchup

1/4 cup worcestershire sauce 

1 tb  mustard (preferably dijon)

2 tbs brown sugar

1/2 tsp salt

2 tbs water

2 tbs oil

In a bowl combine ketchup,w.sauce, brown sugar, mustard, and water ...stir well.

In a pan heat oil and brown the chicken after sprinkling salt and pepper on it for 15 minutes.

Remove the chicken from the pan and place it in a baking dish.....

 In the same pan add the sauce mixture...and loosen the particles in pan.when it boils remove and pour this sauce on the chicken .

Cover with a foil and bake for 30 minutes at 350 

Remove foil and bake furthur for 10- 15 minutes more.

Serve with Rice.....Super Delicious...!!

Chicken Piri Piri

Ingredients

• 1 whole chicken (about 1kg/2lb 3oz), spatchcocked
• salt and freshly ground black pepper

For the piri-piri sauce

• 6-12 fresh red chillies, depending on how hot you want it
• 1 tbsp garlic, blanched and chopped
• 1 tsp salt flakes
• ½ tsp oregano
• ½ tbsp paprika
• 100ml/3½fl oz olive oil
• 50ml/1¾fl oz red wine vinegar

To serve

• chips
• salad

Preparation method

1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hou
   Watch technique3:39 mins
5. Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
6. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
7. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
8. Serve with chips and salad.

   
   

   Recipe - 2
   

   Ingredients

   • 5 lemons, zested and juiced, plus 2 lemons sliced into wedges, for garnish
   • 1 head garlic cloves, peeled
   • 4 red peppers, seeded and roughly chopped
   • 10 fresh chilli peppers
   • 900g fresh parsley leaves
   • 3 tbsps paprika
   • 225ml red wine vinegar
   • 450ml olive oil
   • Salt and freshly ground black pepper
   • 7 whole chickens, each cut into 6 pieces

   
   

   Method

   For the piri piri marinade:
   1) To a food processor add lemon zest, lemon juice, garlic, red pepper, chillies, parsley, paprika, red wine vinegar and oil. Process until it becomes a paste. Season with salt and pepper. Reserve 225ml of the sauce as set aside for garnishing cooked chicken later.
   
   For the chicken:
   1) Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day.
   
   2) Preheat griddle to medium-high heat. 
   
   3) Remove chicken from bags with tongs and drain well. Season with salt and pepper. Place on griddle, skin side down first, and griddle for about 15 minutes on each side turning occasionally until cooked through. (You might need to do it in batches if grill is not big enough).
   
   4) Serve with lemon wedges and the remaining piri piri sauce.

Chicken KFC Style

2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial)
Finally plunge them in the flour-spices mixture (above)
(Double this initial process for extra crispy chicken)

Heat oven to 350 degrees (gas mark 4 / 180C)
Place chicken in a tray and cover with foil (shiny side out)
Cook 40 minutes.
Remove the foil then cook for another 40 minutes
Baste lightly with oil 5 minutes before the end
Let stand 5 minutes and serve

Chicken Kung Pao...

Ingredients:

700g boneless chicken thighs, cubed
3 tsp soy sauce
1/2 cup Chinese cooking wine
3 tsp sesame oil
2 tsp cornstarch
3 tbsp dark soy sauce
2 tsp brown sugar
2 cloves garlic, minced
2 spring onions, chopped
1 carrot, julienned
peanut oil
1 tbsp cayenne pepper (use less if you don’t want it to spicy)
1/2 cup roasted peanuts

Method

1. Marinate chicken in 3 tsp soy sauce, 2 tbsp Chinese cooking wine, 2 tsp sesame oil and 2 tsp cornstarch for at least an hour.
2. Heat the wok then add peanut oil, add chicken and quickly stir fry in high heat for a minute.  Remove chicken then set aside.
3. Using the same wok add more peanut oil if needed then sauté garlic and cayenne pepper, put in high heat then add the carrots and chicken.
4. Add the remaining Chinese wine, dark soy sauce, brown sugar and peanuts.  Bring to a rapid boil then stir in spring onions.
5. Remove from heat then drizzle sesame oil on top.

Korma...Chicken

Ingredients

4 tbsp ghee
8 skinless chicken thighs
2 large red onions, thinly sliced
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1/2 tsp ginger paste
1 tsp chilli powder
1 tsp ground cardamom
4 cloves garlic, minced
150 ml plain yogurt
2 tsp flour, diluted in 1/2 cup water
300 ml chicken stock
150 ml double cream
2 tbsp lemon juice
1 tsp sugar
1 tsp salt

Method

1. In a pan add oil and brown the chicken pieces on all sides.  Drain the chicken and set aside.
2. Now on a pot, add the oil from the chicken and saute onions until soft and brown in color.
3. Add garlic and ginger mix it well then add all the spices (coriander, cumin, turmeric, chilli powder and cardamom).  Stir fry in low heat until fragrant.
4. Now still in low heat add the youghurt gradually, this is important as if dont do it in a gradual manner and low heat the youghurt will curdle.
5. Once all the yoghurt is in place add diluted flour mixture which will thicken the sauce.  Now add the stock gradually and mix it well.
6. Now increase the heat ot medium high and place the chicken, bring it to a boil then simmer for 15 minutes in low heat.
7. Add the double cream, lemon juice, salt and sugar then simmer for additional 5 minutes.

Some Chicken Recipes....

Chicken Cutlets
*Cooked and minced chicken  2 ½ cups, packed
Red onion, finely chopped 1 big
Minced ginger 1 TBSP
Minced garlic ½ tsp
Green chilly, finely chopped 1 TBSP
Curry leaves, finely chopped ½ TBSP
Potato, medium 1 no, boiled and mashed well
Black pepper powder 1 tsp, divided
Fennel seed powder ½ tsp
Garam masala ½ tsp
Salt as needed
Egg, beaten 1
Bread crumbs

*Cook boneless chicken with salt, ½ tsp pepper half of ginger, garlic and green chilly in a pan with little water. Allow to cool and mince using a blender. Alternately you can pressure the chicken for 2 whistles.

In a pan, heat 2 tsp oil and sauté onions and add salt. Add rest of ginger, garlic and green chilly and sauté for 3 more minutes.Once sautéed, add little remaining pepper powder, fennel powder and garam masala. Mix well and add the minced meat. Combine well and add the boiled, mashed potato. Mix well and switch off flame. Allow to cool. When the mixture reaches bearable warmth, make small balls out of it, flatten them between your palm and dip in egg and roll in bread crumbs (The cutlets can be stored in freezer in air tight container in this form for about 3 weeks). Set aside. You can either shallow fry in oil until golden brown or bake the cutlets at 400 F for about 12-15 minutes on each side…Enjoy warm..

Notes:

• You can follow the same procedure to make beef and mutton cutlets, but make sure that you pressure cook the meat for a couple more whistles as they need more cooking time.
  
  
  
  Chilly garlic-ky chicken
  
  
  Boned chicken ½ lb, I used chicken thighs
  Dry red chilly 10-12 nos
  Garlic pods 10-12 medium pods
  Red onions 3 nos, medium, thinly sliced
  Tomato 2 nos, medium chopped
  Vinegar/lemon juice 2 tsp
  Oil 2-3 TBSP
  Mustard seeds 1 tsp
  Salt as needed
  Preparation
  
  

  Wash and clean the chicken and cut them into medium size pieces, set aside.

  Heat 2-3 TBSP oil in a pan at high flame. When it is fuming hot, reduce heat to low and add dry red chilly, and take them out immediately. Set aside. Now add the garlic pods and fry till they fetch a golden brown color. Drain them out of oil and allow the fried red chilly and garlic to cool down. To the same oil, splutter mustard seeds and then add thinly sliced onions. Sauté this until translucent. Add the chicken along with salt and vinegar. Cook covered until chicken is 70% cooked. Open lid and allow the liquid to evaporate, if any.

  Meanwhile, grind the red chilly, garlic and tomatoes to a fine paste. Add this ground paste to chicken and mix well to combine. Cook for another 5 -10 minutes or until oil separates. Switch off flame and add curry leaves.

  
  

  
  Chicken Stew

  Chicken 2 lbs, cut to bite size pieces
  Big Onion  2 nos, chopped
  Green chilies  6 nos, split lengthwise
  Ginger 1 big piece juliened
  Garlic 10 -18 pods juliened
  Cloves, cardamom, cinnamon  1tsp powder or whole 6 each
  Coconut  1 cup (ground to a paste)
  Coconut milk  ½ cup thick milk and ½ cup thin milk
  Turmeric powder  ¾ tsp
  Lemon juice  3 tsp
  Curry leaves  2 sprigs
  Salt  as needed
  Mustard seeds 1 tsp
  Oil  2 TBSP
  Coriander leaves to garnish
  
  
  Preparation
  
  
  Heat oil (med high)and splutter the mustard seeds. Saute the whole spices and then ginger, green chilies and onion in that order for a minute. Now throw in the garlic and saute until a nice aroma oozes out. Add the coconut paste and turmeric powder. Cook till the water from the coconut paste has evaporated completely. Add the chicken pieces, salt and thin milk (randaam paal). Cover and cook till the chicken is done. Once the chicken is done, add lemon juice and remove from heat. Now, add the thick coconut milk (onnaam paal) and keep covered for a few minutes. Garnish with chopped coriander leaves

Spicy Chicken (Mangalorian)

1.5kg chicken (clean and cut into 16 pieces or smaller)
4 tbsp oil
1 tsp mustard seeds
1 tsp fenugreek
2 large onions (chopped)
11/2 tsp cumin seeds
3 sprigs curry leaves
1 tsp garlic paste
2 tsp ginger paste
½ tsp turmeric powder
2 tbsp chicken curry powder/coriander powder
2 tsp ground black pepper
11/2 tbsp chilli powder
2 lemon grass (crushed)
2 cups of coconut milk
Salt to taste

Heat oil in a pan.Fry mustard seeds,fenugreek,cumin seeds and curry leaves.Add in onions and stir fry further until fragrant.Add garlic and ginger paste and saute for another 2 minutes.Mix all the powders together in a bowl.(turmeric powder,mutton curry powder,black pepper powder and chilli powder).Put in chicken in the pan and add in all the powders.Mix well and fry for 3 minutes.Do this in a fast motion.If the ingredients are too dried you can sprinkle some water.Once the chicken is well coated with all the ingredients leave to cook with 1 cup of water in medium flame.Add coconut milk and salt to taste.Cook till almost dry. Dish out.

Chicken and Brocoli Casserole

6 cups water
2 teaspoons chicken bouillon granules or 2 cubes
1 bay leaf
2 tablespoons minced dried onion or 1/2 fresh onion
2 teaspoons garlic, fresh or dried
4 chicken breasts, skinless-boneless
20 ounces broccoli, fresh or frozen
1 can cream of chicken soup - 10 3/4 oz. can
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder, optional
8 ounces shredded cheddar cheese
1 cup seasoned croutons
1/4 cup butter, melted
Rice for 6 servings, optional


Servings: 6

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1.25 hours

• Preheat oven to 350ºF.
• Coat inside of the casserole dish with nonstick cooking spray.
• Fill a large sauce pan with 6 cups water, chicken bouillon, onion, garlic and bay leaf. Bring to a boil.
• Add chicken breasts, reduce heat, and cook 15 minutes.
• Drain and cut into cubes approximately 1/2 inch in size; set aside.
• Place broccoli in a heat safe container. Pour boiling salt water over broccoli; drain.
• In a mixing bowl, combine mayonnaise, cream soup, lemon juice, and curry powder.
• Arrange broccoli in bottom of prepared baking dish. Place chicken on top and cover with sauce, cheese, and croutons.
• Drizzle melted butter over the entire casserole.
• Bake uncovered 40 to 45 minutes.
• Serve the casserole over a bed of rice if desired.

TIP: For a quick and easy alternative, purchase a rotisserie chicken; remove the skin; and use the breast, thigh, and leg meat. You can also purchase microwave ready bagged vegetables that reduce the preparation and cooking time for this recipe.

Creamy Baked Chicken

3 Garlic cloves, crushed and finely chopped.

A mixed handful of chopped fresh chives, parsley and tarragon.

A small handful of fresh thyme leaves.

300g of cream cheese.

8 chicken breast quarters, on the bone.

Olive oil.

3 teaspoons of coriander seeds, crushed.

200 ml of white wine (Chardonnay did it for me – and I drank the rest)

600ml of double cream.

Mix the garlic, herbs and cream cheese together.

Shove a good lump under the skin, down towards the wings.

Oil and season the chicken, and spread the coriander seeds evenly over the skin.

Preheat the oven to 200 degrees.

Pu the chicken pieces in the oven, skin side down, for 20 – 25 minutes.

Turn and cook for another 25 minutes until golden brown and the juices run clear – stick a sharp knife into the thickest part and make sure the juices run clear. If you’re happy the meat is cooked take them out of the oven and leave in a warm place for 15-20 mins to rest.

Just before you serve, put the roasting tray on a high heat, add the wine and boil, and scrape all the bits off the bottom.

Add the cream and boil again. When the sauce has thickened and achieved a toffee colour remove from the heat and season. Pour over the chicken pieces.

Chicken and Vegetable Envelopes

Ingredients

• 4  boneless, skinless chicken breasts (about 1 1/4 lb)
• 2  green and/or red bell peppers, cut into strips
• 1  lb red potatoes, thinly sliced
• 1/4  cup barbecue sauce
• 1  tablespoon orange juice
• 1/4  teaspoon salt
• 1/4  teaspoon cracked black pepper
• 1/8  teaspoon ground red pepper (cayenne)

Directions

1. 1Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
2. 2Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
3. 3In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
4. 4Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
5. 5Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.

Baked Chicken

Recipe Ingredients

(Serves 4)

• 1 pkt  Roast Chicken Gravy Mix
• 1 cup boiling water
• 1/4 cup grated parmesan cheese
• 1/4 cup cream
• 1/4 tsp ground nutmeg
• 500 g cooked chicken, cut into strips
• 1 1/2 cups fresh breadcrumbs
• 1/2 cup grated tasty cheese

How to make

1. Preheat oven to 190°C.

2. Place  Roast Chicken Gravy Mix in a medium oven proof dish. Stir in water, Parmesan cheese, cream and nutmeg.

3. Add chicken and toss well to coat.

4. Combine breadcrumbs and grated cheese and sprinkle over chicken.

5. Bake 20-25 minutes until hot and golden.

Preparation time:
10 minutes

Cooking time:
20 minutes