Tag Archives: Chicken recipe

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.

 

 

 

 

Chicken Noodles Pancake Recipe / Maggi Noodles Recipe / Chicken Pancake recipe

Chicken Noodles Pancake Recipe / Maggi Noodles Recipe / Chicken Pancake recipe

Thought of preparing Maggi – but when there are too many myths revolving around Maggi, few of the people ask me, why do you prepare Maggi, but just like that I ask them Don’t you use Maggi! Personally, I have experienced in my neighborhood grocery shop when I see Maggi getting filled in the racks will be over in few hours and again they fill it, this keeps on going. Maggi is most of the people’s all-time favorite where there is no age restriction right from the toddles till the elders.

Balanced diet is one which provides all the nutrients in required amounts and proper proportions. I have seen people excluding carbohydrates and fats in their daily diet instead to stay fit. But how many of them knew that balanced diet is the combination of all these. And so, no food is healthy or unhealthy – even if you proceed eating only the so claimed healthy food, how will get the balanced diet and certainly it would lead you to health disorder. You can have everything but the main thing here is the right quantity, you need to have the right quantity of food at regular intervals since “Too much of anything is good for nothing”

The total fat (visible invisible) in the diet should provide between 20-30% of total calories. The visible fat intake in the diets can go up to 50kg/person/day based on the level of physical activity and physiological status. So, include everything in your diet but in proper proportion.

Chicken Noodles Pancake / Noodles Pancake recipe / Maggi Noodles Recipe

Coming to noodles, Maggi noodles balances the diet because of the protein, carbohydrates and fat content in it. When compared to vegetable cheese sandwich, veg biryani, dosa, Maggi has lesser amount of fat content in it.

Also, to maintain the quality, Maggi undergoes different stages before packing, like steaming, baking and then fried for few seconds.

Now let me share a quick, easy and a simple pancake recipe with Maggi noodles, that goes out well for breakfast or a tea-time snack for kids, after school.

Ingredients:

  • Maggi noodles with masala – 1 packet
  • Whole wheat flour – 1 cup
  • Shredded chicken – ½ cup
  • Black pepper powder – ½ tsp
  • Eggs – 2 nos
  • Baking powder – ½ tsp
  • Butter – 3 tbsp
  • Milk – ½ cup
  • Salt – ¾ tsp or to taste

Preparation:

  • Toast the shredded chicken in oil with black pepper powder and salt, cook until the chicken is perfectly done.
  • Remove it to a tissue to drain the excess oil.
  • Break the eggs, add salt and beat it well.
  • Boil the Maggi noodles in a cup of water, drain the water and remove it from fire.
  • Take a mixing bowl, add wheat flour, baking soda, a tbsp of butter and mix it well.
  • Pour milk to the bowl, mix it well and make sure no lumps are formed.
  • Add the Maggi noodles, mix it well, make sure it has reached the pancake consistency, if not add little water drained after boiling the Maggi and mix it well.
  • Add the Maggi masala to it and mix well.
  • Heat a tsp of butter in a tawa, pour a spoonful of batter, drizzle little butter, and cook on both sides.
  • Remove it from fire, once it turns golden brown on both sides.

Serve hot with a tbsp of butter.

 

 

Chicken 65 / Chicken 65 with Homemade Masala

Chicken 65 / Chicken 65 with Homemade Masala

Chicken 65 being one of the most common food among Indians, that can be prepared in minutes but only the masala matters here. Chicken 65 is can be consumed any time may be as a starter, side dish or a tea time snack. Also, chicken 65 goes out well with variety rice, meals may be a vegetarian or a non-vegetarian and also with parotta salna for dinner, I to have this combo which is deadly – Parotta, Salna and Chicken 65 served with thinly sliced onions.

Usually most of use store bought masalas, which has food color and preservative, this resulted me in preparing the masala at homemade with one more benefit as it has no ginger-garlic, you can also flavor them with vegetables or paneer.

I have already shared Chicken 65 Masala recipe, which has no ginger-garlic, no added color and no preservative. Hence this masala can be used in times of vrat to fry vegetables like plantain, gobi as gobi 65, paneer as paneer 65.

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Chicken 65 / Chicken 65 with Homemade masala / How to make chicken 65 at home

CLICK HERE for more Chicken recipes and CLICK HERE for Homemade Chicken 65 Masala.</span?

If you prefer you could add food color and ginger-garlic paste and marinate the ingredient before you deep fry them. Let me share the Chicken 65 recipe…

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Chicken 65 / Chicken 65 with Homemade masala / How to make chicken 65 at home

Ingredients:

  • Chicken – ½ kg
  • Homemade Chicken 65 Masala – 3 ½ tbsp
  • Curd / Yogurt – 1 ½ tbsp
  • Ginger-garlic paste – 1 ½ tbsp
  • Lemon juice – 2 tsp
  • Curry leaves – 4 sprigs
  • Salt to taste
  • Oil for deep frying

Making of Chicken 65 using Home-made masala –

Preparation:

  • Clean and roughly the chop the chicken to medium pieces.
  • Separate the curry leaves from the sprig.
  • Transfer the chicken to a large bowl, add the home-made chicken 65 masala, curry leaves, curd / yogurt, gin-garlic paste, lemon juice and required amount of salt.
  • Mix well using your hands, so that the masala blends well with the chicken.
  • Let it marinate for an hour.
  • Heat oil in a kadai, gently drop in the chicken pieces and fry them on both sides.
  • Once the chicken is fried, drain the oil and remove the chicken pieces to a plate.
  • Serve hot with thinly sliced onions and lemon wedges.

Note: Make sure that the oil should be medium hot, so that the chicken remains juicy even after it’s fried. Once the oil is hot, chicken would be burnt and won’t be cooked inside. Adjust the level salt, as the masala itself has salt in it.