Category: Non-Veg

ANDHRA CHILI CHICKEN

Chicken, Non-Veg

Ingredients

  1. Chicken (500 grms)
  2. Ginger garlic paste (1 tablespoon)
  3. Green Chili (10-15 pcs)
  4. Vinegar (1 teaspoon)
  5. Soya sauce (1 tablespoon)
  6. Salt
  7. Oil
  8. Cornflour (1 tablespoon)

Process

  • Marinate chicken with ginger garlic paste, green chili paste, salt for 1/2 hr or more.
  • Heat oil, add the marinated chicken and fry for 5 minutes. Add the remaining chili cut into slits to the chicken, check for salt and adjust if required, add Soya sauce and vinegar.
  • Lower the heat,add some water and cook for 20 min or untill done. Just before it is done, add the cornflour mixed with water to the chicken and cook for 5 mins.

Egg Butter Masala Recipe

Egg, Non-Veg

Ingredients:-

  • 4 tbsp Butter
  • 2 tsp Ginger garlic paste
  • 1/2 cup Onion (chopped)
  • 1 cup Tomato (chopped)
  • 15-18 Cashew Nuts (Soaked in hot water for 30 minutes)
  • 2 tsp Kashmiri Red Chilli powder
  • 1/2 tsp Garam Masala powder
  • Salt to taste
  • 2 tbsp Fresh Cream
  • 1 Tsp Kasuri Methi
  • 5-6 Eggs
  • Oil for frying eggs
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Process:-

  1. Heat 3 tbsp butter in a pan.
  2. Add ginger garlic paste and fry for a few seconds.
  3. Add onion and fry till they turn translucent.
  4. Now add tomatoes and fry for 2-3 minutes.
  5. Cool the mixture.
  6. Grind into a smooth paste along with cashew nuts.
  7. Heat 1 tbsp butter in a pan.
  8. Add the ground masala along with Kashmiri red chili powder, garam masala and salt.
  9. Add a cup of water and cook for 2-3 minutes.
  10. Now add fresh cream and cook for a minute.
  11. Mean while, boil the eggs until they are hard boiled.
  12. Peel the eggs and prick them using a tooth pick.
  13. Heat oil to fry eggs in a frying pan.
  14. Fry the eggs till golden brown from all the sides.
  15. Add the fried eggs in the gravy and cook for a minute.
  16. Add kasuri methi and mix well.
  17. Serve hot with Naan, Laccha Paratha or any other Indian bread.

Air Fryer Fried Chicken

Chicken, Non-Veg

INGREDIENTS:-

  • 2 lb. 
  • Bone-in skin-on chicken pieces (mix of cuts)2 c. 
  • Buttermilk 1/2 c. 
  • Hot Sauce 3 tsp. 
  • Kosher salt,( divided) 2 c. 
  • All-purpose Flour 1 tsp. 
  • Garlic powder 1 tsp. 
  • Onion powder 1/2 tsp. 
  • Oregano 1/2 tsp. 
  • Freshly Ground Black-Pepper 1/4 tsp. 
  • Cayenne Pepper

PROCESS:-

Step 1:- Trim chicken of excess fat and place in a large bowl. In a medium bowl combine buttermilk, hot sauce, and 2 teaspoons salt. 

Step 2:- Pour mixture over chicken, making sure all pieces are coated. Cover and refrigerate for at least 1 hour and up to overnight. 

Step 3:- In a shallow bowl or pie dish, combine flour, remaining 1 teaspoon salt, and seasonings. Working one at a time, remove chicken from buttermilk, shaking off excess buttermilk. Place in flour mixture, turning to coat. 

Step 4:- Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd basket. Cook at 400° until chicken is golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through. 

Repeat with remaining chicken.

Murg Pulao

Chicken, Non-Veg

Ingredients:-

  • 2 Cups Basmati Rice (Soaked for 30 minutes in water).
  • 500 gms Chicken, (with or without bones, cut into 6 small pieces).
  • 7 tbsp Oil
  • 3 tsp Salt
  • 1/2 tsp Turmeric Powder
  • 4 1/2 cup Water
  • 1 tbsp Lemon Juice

Paste (Makes 1/2 cup approx):-

  • 10 dried Red Chilies
  • 2 Onions (chopped)
  • 12-14 flakes Garlic
  • 4 tsp Ginger (chopped)
  • 2 tbsp Cumin Seeds (Jeera)
  • 2 stick Dalchini (Cinnamon)
  • 4 seeds of Moti Illaichi (Cardamom)
  • 1/4 tbsp grated Jalphai (Nutmeg)
  • 4 tbsp Saboot Dhania (Coriander seeds)
  • 4 Laung (Cloves)
  • 8 Saboot Kali Mirch (Black Peppercorns)

Methods:-

Step 1:- For the paste, grind all ingredients to a fine paste. Use little water, if needed.

Step 2:- Put Chicken, Oil and the prepared paste in a big micro-proof dish. Cover and microwave for 10 minutes.

Step 3:- Drain Rice. Add Salt, Haldi, Water and the soaked Rice. Mix well gently.

Step 4:- Cover and microwave for 8 minutes.

Step 5:- Sprinkle Lemon juice, mix gentle with a fork. Cover and microwave for 7 minutes.

Step 6:- Separate the grains with a fork. Serve after 5 minutes, garnished with Lemon wedges and Onion slices.

Lemon Rosemary Salmon

Fish, Non-Veg

Ingredients:-

1 Lemon (thinly Sliced)

4 Springs fresh Rosemary

2 Salmon fillets, (bones and skin removed)

Coarse Salt to taste

1 tablespoon Olive Oil (or as needed)

Process:-

Step 1:- Preheat oven to 400 degrees F (200 degree C).

Step 2:- Arrange half the Lemon slices in a single layer in a baking dish. Layer with 2 Sprigs Rosemary, and top with Salmon fillets.

Step 3:- Sprinkle Salmon with salt, layer with remaining Rosemary sprigs, and top with remaining Lemon slices.

Step 4:- Drizzle with Olive Oil.

Step 5:- Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Your recipe is ready to serve.

Steam Bunny Chicken Bao

Chicken, Non-Veg, Starter

Ingredients:

12 Buns

For the Dough:

400 gms all purpose White Flour, 7 gms dry Yeast, 5 gms Sugar, 1\2 tsp Salt, Warm Water.

For the Filling:

150 gms Chicken Mince, 2 large Eggs, 2 tsp Soy Sauce, 1 tsp Sugar, 1 tsp Sesame Oil, 5 ml Worcestershire Sauce, 3 tbsp Chives(finely chopped), 20 gms Aroma Powder.

Process:

Step 1: Mix together all-purpose White Flour, Sugar, Salt.

Step 2: Take another bowl with 330 ml of Warm Water, put dry Yeast. Wait for 10 minutes then add the mixture of Flour and knead until smooth.

Step 3: Cover it with wet cloth for 30 minutes.

Step 4: In the meantime, make the filling. Heat a dry non-stick frying pan, put the Sesame Oil and add Chicken mince. Stir the Chicken.

Step 5: Cook well and mixed together the Eggs, Soy Sauce, Sugar, Worcestershire Sauce, Chives and Aroma Powder. Mix well and let it cool till room temperature.

Step 6: Now roll out the dough into long barrel shape. With the help of a scissor make the rabbit ear and mouth cut in the dough.

Step 7: Fry or Heat a steamer over a medium high heat and steam the Buns for about 8 minutes, until puffed up.

Step 8: The Bao is ready, serve with Green Pepper Sauce.