Tag Archives: chicken

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 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.

 

Chicken Dum Briyani / How to make Chicken Dum Briyani / Easy Chicken Dum Briyani

Chicken Dum Briyani / How to make Chicken Dum Briyani / Easy Chicken Dum Briyani

Biryani is my family’s all-time favorite, particularly when it comes to my hubby and son – it’s their all-time favorite. So, biryani is a must in our lunch menu at least once in a week. After my you tube channel, there was request for Chicken Dum Biryani in simple and easy method.

CLICK HERE for Briyani collections and CLICK HERE for more chicken recipes.

Chicken Dum Biryani has the same ingredients as chicken biryani but a complete change in the preparation method. Both rice and chicken gravy is prepared separately and finally they are combined together and cooked. Also here the food color is used to give color for few stalks of rice and let me share the recipe…

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Chicken Dum Biryani

Ingredients:

  • Chicken – ½ kg
  • Long grain / Basmathi Rice – 3 cups (1 cup = 160 ml)
  • Mint leaves + Coriander leaves – 1 cup
  • Green chilli – 1 no
  • Onions – 2 ½ no’s (medium size)
  • Tomato – 1 no (medium size)
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Salt to taste
  • Cinnamon – 2 no’s (1 “inch stick)
  • Star Snise – 3 no’s
  • Bay leaf – 3 no’s
  • Cloves – 6 nos
  • Oil – 2 ½ tbsp
  • Ghee / Clarified butter – 2 ½ tbsp

Making of Chicken Dum Biryani –

Preparation:

  • Clean and roughly chop the chicken into medium pieces.
  • Clean and finely chop the coriander + mint leaves.
  • Peel and finely chop the onions and tomatoes, slit green chilli to equal halves and keep it aside.
  • Wash the rice in water and drain the water, keep it aside.
  • Meanwhile, heat 6 cups of water in a heavy bottom vessel, add cinnamon, cloves, star anise, bay leaf (each one) to the water.
  • Cover with the lid and let it to boil.
  • Add the cleaned rice to the water, once it starts boiling followed by salt for rice.
  • Cook in medium flame, until the rice is 90% cooked.
  • Once cooked, drain the water and spread the rice in plate and keep it aside.
  • Heat another heavy bottom vessel, pour oil + ghee/clarified butter, add the leftover cinnamon, cloves, cardamom, bay leaf and star anise.
  • Add the slit green chilli followed by half the quantity of mint + coriander leaves, cook until the leaves turn dark green in color.
  • Add the onions and cook until they turn transparent.
  • Add the tomatoes and cook until they turn mushy.
  • Add the spice powder (turmeric, chilli and coriander powder), cook until the raw smell goes off.
  • Add the chicken followed by salt and cook for 3 mins.
  • Pour water, cover and let the chicken.
  • Remove the lid when the chicken is cooked.
  • Turn the flame to low, add the cooked rice to the gravy, spread it over the gravy, sprinkle finely chopped mint + coriander leaves, over the rice.
  • Mix the red food color with few drops of water, sprinkle it all over the rice.
  • Cover the vessel with a lid, place a weight over the lid, so that the vapour does not escapes out.
  • Cook in medium flame for 10 mins.
  • Remove the weight and lid, gently fluff the rice with a spoon and transfer it to a vessel.

Serve hot with any raita. I have accompanied it with onion-tomato raita and chicken 65.