Recipestable

Tag: Chicken

Looking for chicken recipes? Find chicken recipes including appetizers, main dishes, and soups made with chicken.

  • Chicken Breast and Rice Recipe

    Chicken Breast and Rice

    A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This is a chicken casserole with rice, corn, bell pepper and lemon pepper seasoning. Easy and tasty. Check it out the chicken breast and rice recipe here!!

    chicken breast and rice recipe
    Photo: chicken breast and rice Recipe

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    [one_fourth]Prep Time:25 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 boneless & skinless chicken breasts
    • 1-1/2 cup chicken broth, low sodium
    • 1 cup long grain white rice
    • 1/2 cup margarine, melted
    • 1/2 canned whole kernel corn
    • 1 bell pepper, thinly sliced
    • 5 tbsp lemon pepper

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Preheat oven to 350 degree F.

    Step 2

    Place chicken breasts in a non-greased 9×13 inch glass baking dish.

    Step 3

    Sprinkle lemon pepper on both sides of them. Keep aside.

    Step 4

    In a small bowl, combine together the melted butter and the chicken broth.

    Step 5

    Pour this mixture over the chicken.

    Step 6

    Bake in the preheated oven for 20 minutes.

    Step 7

    Take it out from the oven. Remove chicken.

    Step 8

    Add rice, bell pepper and corn in the baking dish.

    Step 9

    Arrange chicken breasts back on top. Cover again.

    Step 10

    Put the baking dish back in the oven.

    Step 11

    Bake 40 minutes longer or until cooked thorough.

    Step 12

    Take it out. Delicious chicken breast and rice are ready. YUM YUM!!

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    • Serve with fresh veggie salad.

    [/tab] [/tabs]
    If you like  chicken breast and rice recipe and make it then let me know your feedback by commenting below.

  • The Secret to Restaurant-Style Chicken Dhaga Kabab (This Recipe is a Gem!)

    Chicken Dhaga Kabab

    Just about everyone has eaten a kabab at one time or another in their lifetime. Kababs are skewered meats and vegetables cooked over a hot flame, wither on a grill or under a broiler in the oven.

    Kababs can be spelled just as many ways as they can be cooked, from kebab, kabob, kebop or kabab. Even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic classic food. So, today I am sharing my hassle-free way of making Chicken Dhaga Kababs.

    Chicken Dhaga Kabab recipe
    Photo: Chicken Dhaga Kabab recipe

    These chicken kababs are most popular in Pakistan mostly served in Karachi. Chicken Dhaga Kabab often served with green chutney, ring onion and salad.

    Chicken Dhaga Kabab
    Tie the kebabs with a thick thread

    If you want to start your feast dinner with very palatable starter then just note down this Chicken Dhaga kabab recipe in your diary and prepare for your guests. You can also steam, fried or broiled these kababs.

    Grill The Chicken Dhaga Kabab
    Grill The Chicken Dhaga Kabab

    Don’t hold back that eager cook inside you. Just put on that apron and let me teach you how to cook Chicken Dhaga Kabab at home. You will easily learn by following step by step pictures and expertly written instructions.

    Dhaga Kabab
    Pull out the thread of Dhaga Kabab

    Here I am sharing my simple and easy Chicken Dhaga Kabab recipe. Try out this classic Chicken Dhaga Kabab recipe and share you experience with me.

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    [one_fourth]Prep Time: 20 minutes + marination[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg chicken mince
    • 1/2 cup fried onion, crushed
    • 2 medium onion
    • 4 green chilies
    • 2 tablespoon papaya paste
    • 2 tablespoon ginger garlic paste
    • 2 tablespoon chickpea flour (besan)
    • 1 teaspoon red chili powder
    • 1 teaspoon red pepper, crushed
    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander seeds, crushed
    • 1 teaspoon garam masala powder
    • salt to taste
    • 1/2 bunch fresh coriander leaves
    • oil or ghee as required

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Put chicken mince(keema), onion, green chillies and coriander in a food processor.

    Step 2

    Add ginger garlic paste, papaya paste, crushed onion, salt, red chilli powder, cumin, coriander powder and garam masala. Process until well cmbined.

    Step 3

    Take it out in a mixing bowl. Stir in the chickpea flour(besan).

    Step 4

    Cover and refrigerate for 4 hours or overnight.

    Step 5

    Shape the kebabs onto the wooden or metal skewers.

    Step 6

    Tie the kebabs with a thick thread and grill them until cooked thorough.

    Step 7

    Brush with oil or ghee. Remove from the skewers.

    Step 8

    Pull out the thread. Chicken Dhaga Kabab is ready to serve. ENJOY!!

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    • Serve with mint chutney, green chillies, onion rings with some hot naan.

    [/tab] [/tabs]

    Step By Step Pictures of Chicken Dhaga Kabab:

    If you like Chicken Dhaga Kabab recipe and make it then let me know your feedback by commenting below.

  • Easy Chicken and Rice Recipe

    Easy Chicken and Rice

    Chicken tonight? Why not–rely on our all-star round-up of easy chicken and rice recipe for creative twists on familiar favorites. This is very easy to make, with ingredients that you might usually have on hand. It gets its flavor from dry soup mix. Goes well with some fresh, steamed vegetables. Try This easy Chicken and Rice recipe and enjoy a super healthy meal with your friends and family.

    Easy Chicken and Rice recipe
    Photo: Easy Chicken and Rice Recipe

    Check it out the Easy Chicken and Rice recipe here!!

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    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 pound whole chicken, cut into pieces
    • 2 cups water
    • 3/4 cup instant rice, uncooked
    • 1/8 cup chicken rice soup mix
    • 1 green bell pepper, chopped
    • 2 tbsp butter

    [/tab] [tab]Yield: 4 servings

    Amount Per Serving

    • Calories: 864 kcal
    • Carbohydrates: 16.3 g
    • Cholesterol: 255 mg
    • Fat: 57.9 g
    • Fiber: 0.9 g
    • Protein: 65.1 g
    • Sodium: 272 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large skillet, melt butter over medium high heat.

    Step 2

    Place chicken pieces into the skillet. Saute for 3-4 minutes per side or until golden brown.

    Step 3

    Remove chicken from the skillet. Keep aside.

    Step 4

    Add green bell pepper and rice. Cook and stir for 3 minutes or until lightly browned.

    Step 5

    Stir in the soup mix and water.

    Step 6

    Bring to a boil.

    Step 7

    Add chicken.

    Step 8

    Reduce heat to medium low. Cover and simmer for 45 minutes or until rice are cooked.

    Step 9

    Dish it out. Easy Chicken and Rice are ready. YUMMY!

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    • Serve with fresh steamed vegetables.

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    If you like Easy Chicken and Rice recipe and make it then let me know your feedback by commenting below.

     

  • The Perfect Party Appetizer: Sesame Chicken Pakora Recipe

    Sesame Chicken Pakora

     Sesame Chicken Pakora is very easy to prepare and gives you unique taste of Chicken. Its a most wonderful recipe as a snacks with easy effort to make in Ramadan and tea party. These Chicken pakoras have good crispy, salty taste and texture. Always great to have in all seasons. Serve these delicious Chicken pakoras to your guests and get appreciation. Check it out the Sesame Chicken Pakora recipe here!!

    sesame chicken pakora recipe
    Photo: sesame chicken pakora Recipe

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    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes [/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 cup flour
    • 1 kg chicken boiled and shredded
    • 1 tbsp cornflour
    • 2 onions roughly chopped
    • 1 egg
    • 1 tsp curry powder
    • Salt to taste
    • pepper to taste
    • 1 tsp baking powder
    • 2 green chillies
    • 1/2 cup milk
    • Few mint leaves
    • 1 cup Dried bread Crumbs
    • Sesame seeds as required
    • Oil for deep frying

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix all the batter ingredients to a smooth consistency.

    Step 2

    Blend the chicken, onions, curry powder, salt, green chillies and mint leaves in a blender.

    Step 3

    Make small balls.

    Step 4

    Then heat the oil for deep frying.

    Step 5

    Dip the balls into the batter and roll them in the bread crumbs and sesame seeds. Coating evenly.

    Step 6

    Fry until they are golden brown.

    Step 7

    Remove from the oil and drain on kitchen towels. Sesame Chicken Pakora is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve hot with tomato ketchup.

    [/tab] [/tabs]

    If you like Sesame Chicken Pakora recipe and make it then let me know your feedback by commenting below.

  • A Taste of Pakistan: The Classic Chicken Broast Recipe!

    Classic Chicken Broast

    Roll each chicken piece in flour mixture. deep fry in hot oil for 10-15 minutes or until golden brown. Do try this Classic Chicken Broast recipe and don’t forget to share your experience with us!

    Classic Chicken Broast Recipe By Rida Aftab
    Photo: Classic Chicken Broast 

    Prep Time:20 minutes + marination

    Cook Time:20 minutes

    Servings: 5

    Difficulty Level: Easy 

    Ingredients

     

    • 1 kg chicken
    • 2 cups cold water
    • 1/2 cup plain flour
    • 1/2 cup cornflour
    • 2 tbsp chili sauce
    • 2 tbsp soy sauce
    • 1 tbsp ginger garlic paste
    • 1 tbsp red pepper, crushed
    • 1 tsp black pepper, crushed
    • 1 tsp brown sugar
    • 1 tsp salt
    • oil for frying

     

    Directions:

    1. Put chicken pieces in a large bowl.
    2. Add chili sauce, soy sauce, red pepper, brown sugar, black pepper, salt, ginger garlic paste and chinese salt.
    3. Mix well.
    4. Mariante for 1 hour.
    5. In a shallow dish, combine corn flour and flour.
    6. Roll each chicken piece in flour mixture.
    7. Then dip chicken in Cold water.
    8. Again roll in flour mixture.
    9. Then deep fry in hot oil for 10-15 minutes or until golden brown.
    10. Remove from the oil and drain on paper towel.
    11. Classic Chicken Broast is ready to serve. ENJOY!!
    • Serve with coleslaw and french fries.

    If you like Classic Chicken Broast recipe and make it then let me know your feedback by commenting below.

  • Chicken Keema Naan Recipe (with Step by Step Pictures)

    Chicken Keema Naan Recipe (with Step by Step Pictures)

     Chicken Keema Naan

    Delicious Naan stuffed with spicy chicken mince stuffing. Chicken Keema naan makes a meal in itself, served with a raita of choice and pickles. Check it out the Chicken Keema Naan recipe here!!

    Chicken Keema Naan recipe
    Photo: Chicken Keema Naan
    Chicken Keema Naan recipe
    Photo: Chicken Keema Naan
    Chicken Keema Naan recipe
    Chicken Keema Naan
    Chicken Keema Naan recipe
    Chicken Keema Naan

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    [one_fourth]Prep Time: 40 minutes + rising[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings:8[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Dough:

    • 1 sachet yeast, rapid rise
    • 4 cups self rising flour
    • 3/4 cup warm water
    • 2 tablespoon oil
    • 2 tablespoon yogurt
    • 1 teaspoon sugar
    • water for kneading

    For Keema Filling:

    • 1 kg chicken mince (keema)
    • 1 small onion, finely chopped
    • 3 green chilies, finely chopped
    • 2 tablespoon chopped fresh coriander
    • 2 tablespoon chopped mint leaves
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin powder
    • 1 teaspoon whole coriander, crushed
    • 1 teaspoon garam masala powder
    • 1 teaspoon crushed red chili
    • 1 teaspoon pomegranate seeds (anardana)
    • salt to taste

    [/tab] [tab]Yield:8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Make the Dough: Add yeast and sugar in warm water and let it rise for 10 minutes.

    Step 2

    Make a well in flour and add yeast mixture, yogurt and oil. Mix well. Knead a soft dough you can use extra warm water if needed.

    Step 3

    Cover with kitchen towel in warm place. Let the dough rise for about 35 minutes.

    Step 4

    Punch the dough and take out air. Let it sit again for 30 minutes.

    Step 5

    Make small balls out of the dough and cover them with awet cloth.

    Step 6

    Place chicken keema in a large bowl. Now put all the filling ingredients in keema. Mix well and set aside.

    Step 7

    Heat a griddle on medium heat.

    Step 8

    Turn the oven to broiler setting and put the rack on top most part.

    Step 9

    Roll the ball into about 3-inch circle.

    Step 10

    Take Keema mixture and fill in the circle and make ball again like you make for kachori.

    Step 11

    Roll out into a size of naan you want.

    Step 12

    Make depressions with the tip of fingers or with soft baby spoon handle.

    Step 13

    Put the naan on tawa on low to medium heat and spray Pam on it. Let it cook for 10 minutes or you see the keema is changing the color to pink or light brown.

    Step 14

    Transfer naan into the oven. Let it broil for 10 minutes or until it turns to your desired color.

    Step 15

    Remove from the oven. Chicken Keema Naan is ready to serve. ENJOY!!

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    • Serve with yogurt or zeera raita.

    [/tab] [/tabs]

    If you like Chicken Keema Naan recipe and make it then let me know your feedback by commenting below.

    Pin It For Later

    Chicken Keema Naan
    Pin it For Later

  • Ramadan Delight: Crispy & Crunchy Pakistani Chicken Pakora Recipe!

    Crunchy Chicken Pakora

    Chicken Pakora is a famous snack of Pakistani cuisine and every one like to eat it. In this recipe key ingredient of pakora is chicken chunks. Its a most wonderful recipe as a snacks with easy effort to make in Ramadan and tea party.

    Crunchy Chicken Pakora recipe
    Photo: Crunchy Chicken Pakora recipe

    These Chicken pakoras have good crispy, salty taste and texture. Always great to have in all seasons. Serve these Crunchy Chicken pakoras to your guests and get appreciation.

    Crunchy Chicken Pakora recipe
    Photo: Crunchy Chicken Pakora

    Check it out the Crunchy Chicken Pakora recipe here!!

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Servings: 5

    Difficulty Level: Easy

    Ingredients

    • 16 small chunks of chicken breast
    • 1 large onion
    • 1 inch a piece of ginger
    • 1 clove garlic
    • 2 jalapeño pepper
    • 1 teaspoon lemon juice
    • 2 teaspoon plan yogurt
    • 1/2 cup gram flour (besan)
    • 1/4 cup rice flour
    • 2 tablespoon cornflour
    • a pinch of baking soda
    • 1/2 teaspoon red chilli flakes
    • salt to taste

    Directions:

    Step 1

    Place yogurt, onion, ginger, garlic, lemon juice and jalapeño pepper in a blender. Blend  until fine.

    Step 2

    Take it out in a mixing bowl. Add chicken, red chili and salt. Mix well.

    Step 3

    Marinate the chicken for 1 hour to blend flavors.

    Step 4

    Now add gram-flour, rice flour, and cornflour and little water in the batter. Batter should be thin as honey.

    Step 5

    Heat oil in a deep pan over medium heat.  Fry chicken pieces under low heat to a medium brown.

    Step 6 

    Remove from the oil and drain on paper towel to drain excess oil. Crunchy Chicken Pakora is ready to serve.

    1. Serve hot with ketchup or mint chutney.
    2. Enjoy it as an appetizer or snack.

    If you like Crunchy Chicken Pakora Recipe  and make it then let me know your feedback by commenting below.

  • Chicken Nizami Recipe

    Chicken Nizami

    Chicken Nizami is a wonderful chicken dish that is cooked with cashew nuts, peanuts, sesame seeds, coconut, yogurt, and spices and garnished with coriander, lemons, garam masala that really makes this a mouthwatering and rich chicken dish that all must try. This is one recipe that I loved to make because of it’s unusual taste. Check it out the Chicken Nizami recipe here!!

    Chicken Nizami Recipe
    Photo: Chicken Nizami Recipe

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    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/2 Kg Chicken, cut into 8 large pieces
    • 1/2 cup water
    • 1/4 cup cooking oil
    • 1/4 cup coconut, soaked In 1/2 cup hot water
    • 1 medium onion, finely chopped
    • 4 green chilies, thinly sliced
    • 2 Inch piece Of cinnamon
    • 2 bay leaves
    • 4 tablespoon yogurt
    • 4 tablespoon whipped cream
    • 1 tablespoon hot milk
    • 1 teaspoon ginger garlic paste
    • 1/4 teaspoon saffron
    • few coriander leaves, finely chopped

    Dry Masala:
    (Grind all of them)

    • 2 tablespoon coconut desiccated
    • 1 teaspoon cumin seeds
    • 1 teaspoon poppy seeds
    • 1/4 teaspoon turmeric powder
    • 3 cardamoms
    • 4 cloves
    • 10 dried red chilies

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Put together all the ingredients from the cumin seeds to the cinnamon and grind to a fine paste.

    Step 2

    Extract the milk from the soaked coconut and set aside.

    Step 3

    Heat the saffron for 2 seconds in the microwave or on a griddle, crush it, and soak it in the hot milk.

    Step 4

    Heat the oil and fry the onion till it is golden-brown. Add the ginger-garlic paste and fry for a couple of minutes.

    Step 5

    Add the ground paste and bay leaves. Let it simmer for 5 minutes.

    Step 6

    Put in the chicken pieces and 1/2 a cup of water and continue cooking, for approximately 20 minutes, over a low heat.

    Step 7

    When the chicken is almost cooked, add the coconut milk, green chillies,coriander leaves and yoghurt. Cook till the chicken is tender.

    Step 8

    Add the cream and saffron. Simmer for 3 minutes. Chicken Nizami is ready to serve.

    [/tab] [tab]

    • Serve with rice or naan!

    [/tab] [/tabs]
    If you like Chicken Nizami recipe and make it then let me know your feedback by commenting below.

  • Sajji Pulao Recipe: Your New Favorite Rice Dish

    Sajji Pulao

    Some people always look something new to make, for such people we are giving amazingly delicious recipe which you might eat in dine out but not at home. This is Sajji Pulao that is not difficult at all, so in next get together surprise your guest with this rice and chicken dish. 

    Bismillah, let’s begin!

    Check it out the Sajji Pulao Recipe and printable version below!

    Print

    Sajji Pulao Recipe

    This is Sajji Pulao that is not difficult at all, so in next get together surprise your guest with this Sajji Pulao pulao recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 2 hours
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    For Sajji

    • 1 whole chicken
    • 1/2 cup vinegar
    • 2 tbsp oil
    • 2 tsp garlic paste
    • 2 tsp red chili powder
    • 1 tsp chaat masala
    • 1/2 tsp salt

    For Pulao

    • 1 kg basmati rice
    • 250 gm tomatoes
    • 250 gm onions
    • 100 gm dried plum
    • 4 bay leaves
    • 4 tbsp green chili paste
    • 2 tsp black cumin
    • 2 tsp salt
    • 1 tsp whole black pepper
    • 1/2 cup Oil or butter

    Instructions

    Method

      To Make Chicken Sajji

      • Marinate whole chicken with vinegar, chaat masala, salt, garlic, red chili powder and oil.
      • Place in a refrigerate for 6 hours or overnight.
      • Now preheat oven to 200 degree c.
      • Bake marinated chicken in the preheated oven for 40 minutes or until chicken is tender.

      To Make Pulao

      • Heat oil in a large skillet over medium high heat.
      • Fry onions for 4-5 minutes or until golden brown.
      • Add black cumin, chopped tomato, whole black pepper, salt and bay leaves.
      • Stir well.
      • Now add 2 glasses of water, dried plums, green chili paste and soaked rice in it.
      • As the water gets dry from the rice put the chicken sajji on it.
      • Cover the skillet and leave it for 30 minutes.
      • Delicious Sajji Pulao is ready to serve. ENJOY!!

      Notes

      Serving Suggestions:
      Serve with Mint Raita and Salad.

      I have also posted Meatball and Pea Pulao which is another easiest & tastiest version of making Pulao. Do check it out as well.

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      Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

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      Happy Cooking!!

      If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

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    • Crispy Chicken Pakora Recipe

      Crispy Chicken Pakora

      Marinated chicken pieces dip in egg then coat in the seasoned flour mixture. Its a fast supper to make or great for party nibbles. Restaurant Style Crispy chicken pakora is now prepared at home with this Crispy Chicken Pakora recipe. It tastes best served sizzling hot with your favorite sauces. Check it out the Crispy Chicken Pakora recipe here!!’

      Crispy Chicken Pakora Recipe
      Photo: Crispy Chicken Pakora Recipe

      [divider]

      [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 8 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

      [divider]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 1 kg boneless chicken
      • 1/2 cup chickpea flour
      • 1/2 cup all purpose flour
      • 1/2 cup cornflour
      • 1/2 cup rice flour
      • 2 eggs, lightly beaten
      • 4 tablespoon vinegar
      • 2 tablespoon garlic powder
      • 2 tablespoon soy sauce
      • 2 tablespoon chicken powder
      • 1 tablespoon red chilli powder
      • salt according to taste
      • Oil for deep frying

      [/tab] [tab]Yield: 8 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Place chicken in a large bowl, Add vinegar, soy sauce , garlic powder, chicken powder, chili powder and salt. Mix well.

      Step 2

      Cover and marinate for half an hour.

      Step 3

      Place all flours in a shallow dish or tray. Add red pepper, and salt according to your taste. Mix well.

      Step 4

      Dip the marinated chicken pieces in the beaten eggs.

      Step 5

      Then coat them with the spice mixture by pressing the pieces properly in the spice mixture.

      Step 6

      Remove extra spice mixture from the pieces by shaking them.

      Step 7

      Heat oil in a deep pan over medium heat. Deep fry the chicken pieces on medium flame for 20 minutes or until they turn crispy and golden brown

      Step 8

      Remove from the pan. and drain on paper towel. Crispy Chicken Pakora is ready to serve. ENJOY!!

      [/tab] [tab]

      • Serve with any sauce, coleslaw salad and french fries.

      [/tab] [/tabs]

      If you like Crispy Chicken Pakora recipe and make it then let me know your feedback by commenting below.

    • The Perfect Weeknight Meal: Easy Chicken Coriander Curry Recipe

      Chicken and Coriander Curry

       Coriander chicken  curry is a good and easy recipe. This is a really aromatic chicken and coriander curry recipe that’s not too hot. It’s easy to prepare ahead and is a good one to freeze. This Indian-style chicken curry will go well with basmati rice, naan bread or even rice noodles. Check it out the Chicken and Coriander Curry Recipe here!!

      Chicken and coriander curry Recipe
      Photo: Chicken and coriander curry Recipe

      [divider]

      [one_fourth]Prep Time: 10 minutes+ marination[/one_fourth] [one_fourth]Cook Time: 45 minutes [/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

      [divider]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 1 kg chicken
      • 4 tablespoon oil
      • 1 tablespoon garlic paste
      • 1 tablespoon ginger paste
      • 1 cup plain yogurt
      • 1/2 cup cashew nuts
      • 4 green chilies
      • 1 bunch coriander leaves
      • 1/4 teaspoon turmeric powder
      • salt To Taste

      [/tab] [tab]Yield: 5 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Put coraiander leaves,green chillies and cashews in a blender or food processor. Blend for 2-3 minutes or until smooth.

      Step 2

      Take it out in a bowl. Add ginger garlic paste, yogurt, turneric powder and salt. Mix well.

      Step 3

      Put chicken into the yogurt mixture. Stir to coat evenly. Cover and marinate chicken for 2 hours to blend flavors.

      Step 4

      Heat oil in a deep wok or karahi over medium heat.

      Step 5

      Add chicken along with marination. Cook and stir for 10 minutes on high flame or until chicken is longer pink.

      Step 6

      Then reduce the heat and cook and stir for 15 minutes or until chicken is tender.

      Step 7

      Dish it out. Chicken and Coriander Curry is ready to serve. ENJOY!!

      [/tab] [tab]

      • Serve with rice, naan bread or noodles.

      [/tab] [/tabs]

      If you like Chicken and Coriander Curry recipe and make it then let me know your feedback by commenting below.

    • Unlock the Flavor of Restaurant-Style Sesame Chicken (at Home!)

       

      Ingredients:

      • 2 large chicken breasts,boneless and skinless
      • 2 tbsp raw sesame seeds
      • 2 green onions,thinly sliced

      For Marination:

      • 1 tsp chicken base
      • 1/4 tsp salt
      • 1/2 tsp sesame oil
      • 1/2 tsp white pepper
      • 1/4 tsp sugar

      For Batter:

      • 1/2 cup all purpose flour
      • 1 tsp baking powder
      • 1 egg,lightly beaten
      • 1/2 cup water
      • 3 tbsp cornstarch
      • salt to taste
      • 1 tbsp vegetable oil

      For Sauce:

      • 3 tbsp honey
      • 2 tbsp sugar
      • 2 tbsp ketchup
      • 1 tbsp vinegar
      • a sprinkle of ground black pepper
      • salt to taste

      How to make Sesame Chicken:

      • Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well.
      • Add the chicken and coat evenly.
      • Cover and marinade for 30 minutes in the refrigerator.n
      • Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly.
      • The batter should be thick enough to coat the chicken but thin enough to flow around the pieces.
      • Set aside.
      • Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one).
      • Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown.
      • Drain on paper towels.
      • In your wok combine the sauce ingredients and warm over medium heat.
      • Bring to a boil while stirring and simmer until sauce slightly thickens.
      • In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.
      • Sesame Chicken is ready to Serve.
      • Enjoy!

    • The Best Chicken Nihari Recipe You’ll Ever Try

      Chicken Nihari

      Nihari is a mild flavor curry that has it own distinct taste. Few people don’t like Nihari, they have kind of allergic with that smell but if this recipe is tried, for sure they will start having it, because in this recipe we used chicken meat. You would have a new taste. 

      Chicken Nihari Recipe
      Photo: Chicken Nihari Recipe

      If you are chicken lover then follow this Chicken Nihari recipe and prepare mouthwatering chicken nihari  at home.

      Nihari is mostly made with red meat but people who don’t eat beef or mutton can try this recipe!!

      Check it out the  Chicken Nihari recipe here!!

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 2 kg whole chicken (cut into 10-12 large pieces)
      • 2 cup chicken stock
      • 1 – 1/2 cup oil or Ghee
      • 2 medium onions , finely chopped
      • 2 tbsp ginger-garlic paste
      • 1 cup water
      • 1 tbsp red chili powder
      • 1/2 tsp coriander powder
      • 1/2 tsp turmeric powder
      • 1/2 tsp black pepper, crushed
      • 1 cinnamon stick (about 2- inch)
      • 1 tsp cumin powder
      • 1 star aniseed
      • 1 tsp aniseed
      • 2 bay leaves
      • 1 mace
      • 1 nutmeg
      • 2 black cardamom pods
      • salt to taste

      For Garnishing:

      • fresh coriander leaves, finely chopped
      • 1-inch piece of fresh ginger, cut into thin strips
      • 4 fresh lime wedges
      • 4-5 green chilies , chopped

      [/tab] [tab]Yield: 8 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:

      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Rinse and drained chicken properly.

      Step 2

      Heat oil in a large pan and fry the chicken pieces for 15 minutes or until golden brown; then remove from the oil and set aside.

      Step 3

      Again heat 1 cup of oil in a pot, add bay leaves, cinnamon stick, black cardamom pods, star aniseed, cumin seeds,nutmeg and mace into it.

      Step 4

      Cook for 2 minutes to bring out the aroma of the spices.

      Step 5

      Then add 1 onion and fry until onions become crispy and golden.

      Step 6

      Add the ginger – garlic paste and saute for a minute.

      Step 7

      Add the browned chicken and season with chili powder, salt, turmeric and coriander powder.

      Step 8

      Now add the chicken stock and 1/2 cup of water , bring to a boil then cover and simmer on low heat for 30 minutes or until chicken is cooked.

      Step 9

      Dissolve wheat flour in 1/2 cup of water and add into nihari, cook for 10-15 minutes on high heat .

      Step 10

      Continuously whisking to avoid lumps.

      Step 11

      Then add aniseed and black pepper ; stir well.

      Step 12

      In a separate pan fry onion in the remaining 1/2 cup of oil/ ghee and add to nihari.

      Step 13

      Put the lid on and simmer on low flame for 10 minutes.

      Step 14

      Dish it out. Garnish with chopped green chilies , ginger, chopped coriander and lime wedges.Delicious Chicken Nihari is ready to serve. ENJOY!!

      [/tab] [tab]

      • Serve with Naan or tandoori Roti.

      [/tab] [/tabs]

      If you like Chicken Nihari Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Chicken Nihari, do share with us and we would be glad to give it a try.

    • Easy Tawa Kabab Recipe: A Flavorful Pan-Fried Delight!

      Tawa Kabab

      If there’s one dish I could live off for the rest of my life it would have to be Kabab’s. So many different possibilities and such a vast array of flavors, Kebabs are one of the most delicious foods of all time. I love experimenting with different flavors for kabab’s and today I’ve got for you a tasty Tawa Kabab that’s super easy and I’m also going to share my secret to a moist and juicy Kabab!!

      Tawa Kabab Recipe
      Photo: Tawa Kabab Recipe

      I’ve made these kabab’s on the Griddle Pan but you could also broil it in the oven if you wish. These kabab is a nice combination of chicken mince, raw papaya, fried onion and spices.This tawa kebab recipe is fast and fabulous—and sure to satisfy any palate!!

      They’re easy and always a crowd pleaser. I used papaya and fried onion in this tawa kabab recipe which make the kabab’s very moist, juicy and flavorful. Also I marinated these kabab’s for just a couple of hours and they still came out really flavorful. You can use any meat beef, mutton or lamb of your choice and you can make them spicy or non spicy according to your preference.I love the sizzle when the Kabab touches the hot pan. 😛

      Tawa Kabab's on Griddle
      Tawa Kabab’s on Griddle

      The sizzling sound in the frying pan and the aroma that surrounds while making tawa kabab is sensational. AND the taste…delightful! These kabab’s will definitely become the new favorite appetizer in your family.

      Tawa Kabab Recipe
      Photo: Tawa Kabab Recipe

      I will not write any more praises about these tawa kababs and will let you make them and believe for yourself. Try my tawa kabab recipe nd you’ll never ever have a dry flavorless kebab again. 🙂

      Check it out the Tawa Kabab Recipe and printable version below!!

      Print Pin

      Tawa Kabab

      The sizzling sound in the frying pan and the aroma that surrounds while making tawa kabab is sensational. AND the taste…delightful! These kabab’s will definitely become the new favorite appetizer in your family.
      Prep Time 30 minutes
      Cook Time 20 minutes
      Total Time 50 minutes
      Servings 4
      Author Bushrah |Recipestable

      Ingredients

      • 500 gm chicken mince
      • 4 tablespoon fried and ground onion
      • 3 tablespoon cooking oil
      • 1 tablespoon ginger garlic paste
      • 1 tablespoon raw papaya
      • 1 tablespoon red chili crushed
      • 1 tablespoon whole coriander crushed
      • 1 tablespoon cumin seeds roasted and crushed
      • 1/2 teaspoon garam masala powder
      • Salt to taste

      Instructions

      Directions

      • In a small pan, dry roast cumin seeds, coriander seeds and red chilli. Let it cool and grind.
      • Put chicken mince in a mixing bowl. Add fried onion,green chilies, ginger garlic paste, raw papaya, garam masala, salt and grinded masala. Mix until well combined.
      • Leave it for 20 minutes to blend flavors. Then shape into seekh kababs.
      • Refrigerate for 1 hour or until set.
      • Now heat oil on a griddle (tawa) over medium heat.
      • Put kabab on the griddle (tawa). Fry kabab on each side for 2-3 minutes or until they turn golden.
      • When done, give them smoke of charcoal. Take it out in a serving platter. Tawa Kabab is ready to serve. ENJOY!!

      Notes

      Serving Suggestions:
      1.You can served these kababs in a tortilla wrap or chapati with some green chutney.
      2.Serve with naan and raita.

      Recipe Note’s:

      1. While mixing chicken mince, make sure it’s completely drained of water or else it will cause problems later while making the kebab.
      2. For a healthy and lighter version, these kababs can also be baked.
      3. You can prepare the kababs and place them in the fridge to fry when needed.
      4. You can even fry them and wrap them in aluminium foil to warm up later and they taste good.
      5. You can grill or BBQ them as well.

      If you like this Tawa Kabab Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

    • A Flavorful Fusion: Chinese Chicken Pakora Recipe!

      Chinese Chicken Pakora

      Its a most wonderful recipe as a snacks with easy effort to make in Ramadan and tea party. These pakoras have good crispy, salty taste and texture. Always great to have in all seasons. Serve these delicious pakoras to your guests and get appreciation. Must try out this Chinese Chicken Pakora Recipe and don’t forget to leave a comment below.

      Prep Time: 5 minutes + marination

      Cook Time: 15 minutes

      Servings: 6

      Ingredients

      • 500 gm boneless chicken
      • 1 packet tempura batter mix
      • 2 green onions, chopped
      • 1 carrot, cut lengthwise
      • 1/2 cabbage, cut lengthwise
      • 2 tbsp vinegar
      • 2 tbsp soy sauce
      • 1 tsp hot sauce
      • black pepper to taste
      • salt to taste
      • oil for frying
      • water as required

      Directions:

      1. Place chicken in a bowl.
      2. Add soy sauce, salt, black pepper, vinegar and hot sauce.
      3. Marinate chicken for 30 minutes.
      4. Follow instructions on the packet and make a batter out of the tempura mix.
      5. Put marinated chicken and vegetables in the tempura batter.
      6. Mix well.
      7. Heat oil in a deep pan or skillet.
      8. Make pakoras nad fry for 8-10 minutes or until crispy and golden brown.
      9. Remove from the oil and drain on a paper towel.
      10. Chinese Chicken Pakora is ready now.
      • Serve hot with chili sauce.

      If you like Chinese Chicken Pakora Recipe  and make it then let me know your feedback by commenting below.

    • A Feast for the Eyes & Taste Buds: Rainbow Tikka Rice Recipe

      Rainbow Tikka Rice

      Rainbow Tikka rice is a layered rice dish in which different colour of rice layered with chicken tikka, eggs, green peas, tomato ketchup and spicy green chutney. This is an excellent rice dish to entertain and impress your guests and children. Its really yummy, healthy and rather cheap to make. My family always love this Rainbow Tikka rice recipe.
      For variety, substitute chicken with shrimp, ground beef, any type of veggies. Must try this Rainbow Tikka Rice recipe and don’t forget to share your experience with us!!

      Prep Time: 30 minutes

      Cook Time: 40 minutes

      Servings: 5

      Difficulty Level: Medium

      Ingredients

      For Chicken Tikka

      • 500 gm boneless chicken, cut into small pieces
      • 1/2 cup plain yogurt
      • 1 onion, finely chopped
      • 2 tomatoes, make a smooth paste
      • 4 tablespoon tikka masala
      • 2 tablespoon cooking oil
      • salt to taste
      • a piece of coal to give dum

      For Green Chutney

      • 1 cup fresh coriander leaves
      • 1/2 cup mint leaves
      • 1 teaspoon ginger paste
      • 1 tomato
      • 3 green chillies
      • 2 tablespoon lemon juice
      • 2 tablespoon plain yogurt
      • 1/2 teaspoon cumin seeds, roasted and crushed
      • salt according to taste

      For Tikka Rice:

      • 500 gm long grain rice
      • 2 eggs,boiled and sliced
      • 3/4 cup chicken stock or as required
      • 2 tablespoon cooking

      For Yellow Rice Layer

      • 2 boiled eggs,chopped
      • yellow food color

      For Green Rice Layer

      • 1/2 cup green peas, boiled
      • green chutney as required
      • green food color

      For Red Rice Layer

      • 1 cup tomato ketchup
      • red food color, optional

      Directions:

      Step 1

      Soaked rice in water for 30 minutes. Then boiled in salted water.

      Step 2

      Strained. Divided into 3 parts and keep aside.

      Step 3

      Heat oil in a pan over medium high heat. Add onion and cook for 5 minutes or until lightly browned.

      Step 4

      Add ginger garlic paste. Saute for 1 minute then add chicken.

      Step 5

      Cook and stir chicken on high heat for 15 minutes or until no longer pink.

      Step 6

      Add tikka masala and salt. Cook and stir well.

      Step 7

      Now add tomatoes cook for 10 minutes or until oil separates.

      Step 8

      Add yogurt. Cook more 5 minutes or until all water dries and oil comes on top.

      Step 9

      Remove from the heat and give coal dum.

      Step 10

      Place green chutney ingredients in a blender or food processor. Process until smooth. Take it out in a small bowl and keep aside.

      Step 11

      In a bowl, mix together the one portion of boiled rice, chopped eggs and yellow food color. Keep aside.

      Step 12

      In another bowl, mix together the second portion of rice, green chutney, green peas and green food color (optional).

      Step 13

      In another bowl, mix together the 3rd part of rice, tomato ketchup and red food color (optional).

      Step 14

      Take a large bowl, greased with oil. Then put egg slices on the bottom of the bowl. Cover with yellow rice.

      Step 15

      Drizzle small amount of chicken stock over it. Press well and layer with chicken.

      Step 16

      Then cover with red rice. Again press well.

      Step 17

      Layer with green rice. Sprinkle remaining stock and press well.

      Step 18

      Cover with an aluminium foil.

      Step 19

      Bake at 180 degree C, in the preheated oven for 15 minutes or until done.

      Step 20

      Let it cool for 15 minutes.

      Step 21

      Carefully, invert on a flat dish. Delicious Rainbow Tikka Rice is ready to serve. ENJOY!!

      Serving Suggestions: 

      • Serve hot with raita or any chutney.

      If you like Rainbow Tikka Rice recipe and make it then let me know your feedback by commenting below.