Chicken Barbeque & etc.
Chicken is considered to be one of the most popular food item. This collection of recipes brings you different recipes that you can try out at home.!
Barbeque Chicken
Ingredients:
1 chicken
2 Tbsp vinegar
1 Tbsp honey
1 1/2 tsp salt
1/2 tsp black pepper
1 Tbsp tomato ketchup
1 Tbsp oil
Method:
Wash and dry the chicken and prick all over with a fork.
Mix all the ingredients into the chicken, rubbing the mixture all over.
Keep the chicken marinated for 4 hours at least, turning a few times so the marinating is uniform.
Your chicken is now ready to barbecue. While barbecuing, keep brushing the chicken with the left over marinade.
Chicken Shwarma
Ingredients
8 skinless, boneless chicken thighs
For the marinade:
1/2 cup malt vinegar
1/4 cup plain yogurt
1 Tbsp vegetable oil
Salt and pepper to taste
1/4 tsp freshly ground cardamom
1 tsp all spice
For the sauce:
1/2 cup tahini
1/4 cup plain yogurt
1/2 tsp minced garlic
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp chopped fresh parsley
Salt and pepper to taste
For plating:
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread round
Method:
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley.
Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once.
Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads.
Roll up, and top with tahini sauce.
Source: NDTVcook.com
Chicken Stuffed Peppers
Ingredients:
150 gm chicken keema (mince)
2 bell peppers (yellow or red), top cut off and de-seeded
Salt, to taste
3 tsp refined oil
1 Tbsp butter
1 onion, chopped
1 tomato, chopped
2 Tbsp tomato puree
Black pepper, to taste
1/2 tsp turmeric powder
Red chilli powder, to taste
Juice of 1/2 lime
3-4 Tbsp processed cheese, grated
Method:
Blanch the bell peppers in hot salted water.
In a pan add some refined oil and butter. Add chopped onions, ginger-garlic paste. Saute till the onions turn pink.
Add the tomatoes. Saute for 1 minute and add the tomato puree. Now season with black pepper, turmeric powder, red chilli powder and salt to taste.
Add the chicken keema (mince) and little lemon juice.
Now mix all the ingredients properly. Cover the utensil for a few minutes till the keema becomes tender.
Now take the blanched bell peppers and put the stuffing, grate some cheese on top of it. Now microwave the bell peppers on high for 4 minutes.
Those who don’t have a microwave can simply put little butter in the pressure cooker and put the bell peppers in it.
Wait for one whistle and switch off the gas. Your dish is ready to plate.
Chicken Fritters
Ingredients:
250 gm chicken- boneless and cut into desired sized pieces
2 eggs- slightly beaten
1/2 cup refined flour (maida)
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt or to taste
Water
Oil for deep frying
Method:
Mix together the chicken, egg, flour, garlic and ginger paste, salt and enough water so as to have a thick batter. Leave it for 5-10 minutes.
Heat the oil and keeping the heat high drop pieces of chicken and fry to a golden brown.
Drain on absorbent paper and
serve.
Barbeque Chicken
Ingredients:
1 chicken
2 Tbsp vinegar
1 Tbsp honey
1 1/2 tsp salt
1/2 tsp black pepper
1 Tbsp tomato ketchup
1 Tbsp oil
Method:
Wash and dry the chicken and prick all over with a fork.
Mix all the ingredients into the chicken, rubbing the mixture all over.
Keep the chicken marinated for 4 hours at least, turning a few times so the marinating is uniform.
Your chicken is now ready to barbecue. While barbecuing, keep brushing the chicken with the left over marinade.
Chicken Shwarma
Ingredients
8 skinless, boneless chicken thighs
For the marinade:
1/2 cup malt vinegar
1/4 cup plain yogurt
1 Tbsp vegetable oil
Salt and pepper to taste
1/4 tsp freshly ground cardamom
1 tsp all spice
For the sauce:
1/2 cup tahini
1/4 cup plain yogurt
1/2 tsp minced garlic
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp chopped fresh parsley
Salt and pepper to taste
For plating:
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread round
Method:
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley.
Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once.
Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads.
Roll up, and top with tahini sauce.
Source: NDTVcook.com
Chicken Stuffed Peppers
Ingredients:
150 gm chicken keema (mince)
2 bell peppers (yellow or red), top cut off and de-seeded
Salt, to taste
3 tsp refined oil
1 Tbsp butter
1 onion, chopped
1 tomato, chopped
2 Tbsp tomato puree
Black pepper, to taste
1/2 tsp turmeric powder
Red chilli powder, to taste
Juice of 1/2 lime
3-4 Tbsp processed cheese, grated
Method:
Blanch the bell peppers in hot salted water.
In a pan add some refined oil and butter. Add chopped onions, ginger-garlic paste. Saute till the onions turn pink.
Add the tomatoes. Saute for 1 minute and add the tomato puree. Now season with black pepper, turmeric powder, red chilli powder and salt to taste.
Add the chicken keema (mince) and little lemon juice.
Now mix all the ingredients properly. Cover the utensil for a few minutes till the keema becomes tender.
Now take the blanched bell peppers and put the stuffing, grate some cheese on top of it. Now microwave the bell peppers on high for 4 minutes.
Those who don’t have a microwave can simply put little butter in the pressure cooker and put the bell peppers in it.
Wait for one whistle and switch off the gas. Your dish is ready to plate.
Chicken Fritters
Ingredients:
250 gm chicken- boneless and cut into desired sized pieces
2 eggs- slightly beaten
1/2 cup refined flour (maida)
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt or to taste
Water
Oil for deep frying
Method:
Mix together the chicken, egg, flour, garlic and ginger paste, salt and enough water so as to have a thick batter. Leave it for 5-10 minutes.
Heat the oil and keeping the heat high drop pieces of chicken and fry to a golden brown.
Drain on absorbent paper and
serve.
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