Category Archives: Chicken

Dry Fruits Chicken Gravy / Winter Chicken Gravy / Rich Chicken Gravy recipe

Dry Fruits Chicken Gravy / Winter Chicken Gravy / Rich Chicken Gravy recipe

Dry Fruits Chicken Gravy is a most delicious, creamy, rich chicken gravy that is perfect to prepare during winters. Dry Fruits Chicken Gravy is mildly sweet, spicy and little tangy loaded with dry fruits and creamy texture.  Dry Fruits Chicken goes out well with any Indian flat breads, best for lunch and ok for lunch.

More Cooking Videos of Chicken – CLICK HERE.

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Dry Fruits Chicken Gravy / Winter Chicken Gravy / Winter Recipes

When I have too much of dry fruits and longed to prepare a chicken gravy for dinner, thought why not to prepare with dry fruits and here results this dish – Dry Fruits Chicken Gravy. Give a try and share your feedback with us…

CLICK HERE for more Chicken Recipes. Taking this to Fiesta Friday #208 hosted by Angie@thenovicegarderner.

Ingredients:

  • Chicken – ½ kg
  • Butter – 1 ½ tbsp
  • Onion – 1 no (medium size)
  • Garlic – 4 cloves
  • Cashew nuts – 10 nos
  • Almonds / Badam – 5 nos
  • Raisins (yellow + Black) – 10 nos
  • Dates – 5 nos
  • Prunes – 5 nos
  • Black Pepper powder (I have used six medley pepper) – 1 tsp
  • Chilli powder – 1 tsp
  • Salt – 1 ½ tsp

Preparation:

  • Soak 7 cashew nuts and almonds in warm water for 20 mins, peel the skin of almond / badam and grind it to a fine paste by adding little water.
  • Take 7 nos of raisins, 4 dates, 4 prunes in a bowl, soak in water for 10 min and grind it to a fine paste.
  • Peel and finely chop the onions and garlic pieces, keep it aside.
  • Heat 1 tbsp butter in a heavy bottom vessel or Kadai, add onions, garlic and cook until they start turning golden brown in color.
  • Add chicken pieces, sprinkle black pepper along with salt, cook for 2 mins.
  • Pour in the ground raisins mixture, cook for a min.
  • Now pour a cup of water and cook until the chicken is soft and tender.
  • Pour in the ground cashew nut mixture, cook for few mins or until the gravy thickens.
  • Heat the leftover butter, chop the leftover cashew nuts, raisins, dates, prunes into pieces and add it, cook for few mins.
  • Pour it to the gravy and remove it from fire.

Serve hot.

Sweet Corn Chicken Soup Recipe / How to make sweet corn chicken soup / Soup recipes

Sweet Corn Chicken Soup Recipe / How to make sweet corn chicken soup / Soup recipes

As it getting cold, most of us feel to have food in form of liquid but healthy, nutritious and filling. Sweet corn chicken soup is one such soup which is packed with protein, healthy, and easy to digest during winters.

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Sweet Corn Chicken Soup / How to make sweet corn chicken soup

Not only me but most of like this sweet corn chicken soup, due to the crunchiness of chicken, corn and it’s rich creamy texture. Give a try and let me share the recipe…

I use to share any of my latest to Fiesta Friday and this Friday since I was out of city, wish to take mine to the Fiesta Friday #199 party hosted by Angie@thenovicegarderner.

CLICK HERE for more soup recipes.

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Sweet Corn Chicken Soup / How to make sweet corn chicken soup

Ingredients:

  • Chicken – 100 gm
  • Onion – 1 no
  • Sweet corn – 2 handful
  • Spring onions – 4 strands
  • Black pepper powder – 1 ½ tsp
  • Garlic – 2 cloves
  • Egg white – 2 nos
  • Corn flour – 2 tbsp
  • Salt – 1 tsp or as per your taste
  • Butter – 1 ½ tbsp.

Preparation:

  • Heat 3 to 4 cups of water in a heavy bottom vessel, add chicken and sweet corn once the water starts boiling.
  • Sprinkle salt to it and cook until the chicken and sweet corn becomes soft and tender.
  • Peel and finely chop the onions, garlic and keep it aside.
  • Once the chicken is cooked, remove the stock from flame, and remove all the chicken pieces from the stock.
  • Separate the chicken meat from the bones and keep it aside.
  • Heat butter in a heavy bottomed in a kadai, add onions and garlic and cook until they turn golden brown.
  • Add spring onions, pour soy sauce, chicken pieces and cook for a min.
  • Pour in the stock along with sweet corn, sprinkle black pepper powder and bring it to boil.
  • Meanwhile mix corn flour in 3 tbsp of water, and pour it to the soup and cook for a min or until the soup thickens.
  • Pour in the egg white and beat it well with fork for 2 to 3 mins.
  • Remove it from fire and garnish with spring onions.

Serve hot.

Lemon Chicken Recipe / Lemon Chicken Fry recipe – Easy Chicken Recipe

Lemon Chicken Recipe / Lemon Chicken Fry recipe – Easy Chicken Recipe

Lemon chicken fry is my most awaited to try recipe, ever since I had Lemon chicken from the Hotel – The Plantain Leaf. The whole family likes this chicken, which is mildy spiced, juicy and tender.

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Lemon chicken is prepared by cooking the chicken with spices and lemon juice. Also this consumes very little time to get cooked. I would say it’s one of the finger-licking dish among all of my chicken recipes. Goes out well with any Indian flat bread, as a side dish for briyani or fried rice and also good when paired with steamed rice and sambar. Let me share the recipe…

Taking this to Fiesta Friday #195 hosted by Angie@thenovicegardener

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Lemon Chicken Fry Recipe / Lemon Chicken recipe / Easy chicken recipes

Ingredients:

  • Chicken – ½ kg
  • Lemon – 3 nos (medium sized)
  • Onions – 3 nos
  • Cumin seeds – ½ tsp
  • Capsicum – 2 no (medium sized)
  • Ginger-garlic paste – 1 tbsp
  • Green chillies – 2 nos
  • Turmeric powder – ½ tsp
  • Pepper powder – ½ tsp
  • Curry leaves – 2 sprigs
  • Coconut oil or any cooking oil – 1 ½ tbsp
  • Salt – 1 tsp (to taste)

Preparation:

  • Clean and roughly chop the chicken into medium pieces.
  • Peel and roughly chop the onions to medium cubes, slit green chillies to equal halves.
  • Deseed and chop the capsicum to medium pieces.
  • Cut and squeeze the juice from lemon, remove the seeds and keep it aside.
  • Take chicken, turmeric powder, salt and lemon juice all together in a bowl, mix it well and let it rest for 15 mins.
  • Heat oil in heavy bottomed vessel or kadai, add the cumin seeds and curry leaves, wait until they crackle.
  • Add the onions, ginger-garlic paste and cook until the onion turns golden brown in color.
  • Add the capsicum and cook for few mins or until the capsicum turns light green in color.
  • Add the chicken along with the marinate, cook for 2 mins.
  • Sprinkle little water, stir well, cover and cook for few mins or until the chicken is tender and juicy.
  • Sprinkle the pepper powder, remove the lid and cook for 2 mins or until the chicken becomes dry and the oil separates.
  • Remove from fire and transfer it to a bowl.

Serve hot. Lemon chicken fry can be served as a side dish for briyani, fried rice or steamed rice and sambar. Lemon Chicken is and perfect side dish for lunch or dinner.