Varieties of Chicken

This homemade varieties of chicken soup recipe is well worth making in winters.. This recipe is good for the body and the soul. That plain chicken and vegetables simmered together can taste so satisfying. Now you don’t have to be sick to enjoy this delicious and healthy chicken soup. This homemade chicken soup recipe will fill your winter hotness cravings and your stomach too.

VARIETIES OF CHICKEN SOUP INGREDIENTS

These are the simple varieties of chicken soup ingredients you’ll need for this recipe:-

CHICKEN:- This homemade chicken soup starts with 2-3 pounds chicken.

VEGETABLES:- You’ll need carrots, celery and an onion.

SEASONINGS:- Simply season the soup with salt, pepper and chicken.

HOW WE MAKE VARIETIES OF CHICKEN SOUP?

Varieties of chicken recipe you need when you make this delicious easy chicken soup.

Make the stock by boiling the chicken and veggies until the meat is falling off the bone.

Remove the chicken and cut into pieces. (discard skin and bones)

Strain the vegetables and cut into pieces. Rinse the pot.

Return everything to the pot. Heat the soup through and season to taste.

Optional:- If you want chicken noodle soup, add cooked noodles to the pot just before serving.

VARIETIES OF CHICKEN INGREDIENTS

1 ( 3 pound ) chicken

4 carrots

4 stalks celery

1 large onion

water to cover

salt and pepper to taste

VARIETIES OF CHICEKN DIRECTIONS

Step-1 Place chicken celery, carrots and onion in a medium soup pot. Add enough cold water to cover. Bring to a boil over medium flame, reduce heat to low and simmer uncover, until chicken falls off of the bone, about 1 plus hours. Skim off foam every so often, as needed.

Step-2 Now remove chicken from the pot and let sit until cool enough to handle; chop chicken into pieces, and discard skin and bones.

Step-3 Strain out vegetables, reserving the stock; rinse the soup pot return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.

Step-4 Warm soup until heated through season with salt, pepper, and chicken.

Step-5 Place in a serving bowl and enjoy your hot chicken soup.

Varieties of chicken 1 recipe is chicken soup.

VARIETIES OF CHICKEN (PAKORA RECIPE)

VARIETIES OF CHICKEN (PAKORA)

Varieties of Chicken Pakora marinated in a blend of fragrant spices, then coated in a chickpea flour-based batter for that signature mild taste. This Chicken Pakora is then fried until beautifully golden and crisp. Chicken Pakora are packed with flavor and make a brilliant lunch or crowd pleasing party food. In these recipe I’ll show you how to make them ahead and ensure they stay lovely delicious and crispy.

VARIETIES OF CHICKEN PAKORA INGREDIENTS

Garlic

Oil

Salt

Cumin

Bicarb of soda

Ginger

Coriander

Coriander leaf

Chili flakes

Water

Chicken thighs

Fenugreek

Green chili

Gram flour

Corn flour

HOW TO MAKE VARIETIES OF CHICKEN PAKORA

Mix the chicken thigh pieces with ginger, chopped chili, cumin, ground coriander, dried coriander leaf, chili flakes and ground fenugreek and marinate in the fridge.

Take the chicken out of the fridge and add some salt according to taste, garlic salt, gram flour, corn flour and baking soda.

Mix together to combine, then add in the water a splash at a time until you have a batter about the thickness of double ( heavy ) cream.

Deep fry the chicken pakora until the coating is golden brown and the chicken is cooked through.

Place in a serving bowl and sprinkle with fresh coriander leaves. Serve with sweet chili sauce or with red ketchup.

Varieties of chicken 2 is chicken pakora recipe

VARIETIES OF CHICEKN (CHILLY CHICKEN RECIPE)

VARIETIES OF CHICKEN (CHILLY CHICKEN)

Here goes the most easy tasty & delicious chilly chicken gravy recipe. In this varieties of chicken recipe, you just need chicken boneless cubes are marinated, fried and seasoned in tangy spicy sauces to get the best Indo-Chinese taste. This recipe combines excellent with fried rice, noodles, and chapatti. This homemade chili chicken gravy recipe is well worth making in all seasons. This chili chicken gravy recipe are packed with flavor and make a brilliant lunch or crowd pleasing party food. In these recipe I’ll show you how to make them ahead and ensure they stay lovely delicious and tasty.

VARIETIES OF CHICKEN INGREDIENTS

To Marinate:

Boneless chicken- 1/2 kg

Maida ( all purpose flour- 3tbsp )

Corn starch- 2 tbsp

Soya sauce- 2 tsp

Ginger garlic paste- 1 tbsp

Vinegar- 1 tsp

Green chili- 2

Salt to taste

To Make Gravy:

Onion- 2

Green chilly- 1

Capsicum chopped- 1/2 cup

Oil- to deep fry

Grated Garlic- 2tsp

Ginger paste- 1 tsp

Soya sauce- 1tbsp

Tomato ketchup- 2 to 3 tbsp

Red chilly sauce- 1 tsp

Vinegar- 1/2 tsp

Sugar- 1/2 tsp

Spring onion chopped- 1/2 cup

Corn starch- 2 tsp

Salt to taste

TO MARINATE

Wash and chop boneless chicken to small pieces.

Take a mixing bowl, add all purpose flour, soya sauce, salt, ginger garlic paste, corn starch, vinegar and finely sliced green chilly.

Add some little water and make it a fine paste.

Now add the chicken and coat well with the paste.

Rest the marinate for 30 mins.

TO MAKE GRAVY:

Varieties of chicken recipes

Now chop onion, green chilly, capsicum and sit aside.

Take a pan and heat oil in medium-low flame.

Once the oil is heat properly, add marinated chicken pieces.

Deep fry until both the sides are golden brown and crispy.

Take in kitchen tissue and set aside.

Take a pan again and Heat 1 tbsp oil.

Add grated garlic, green chilly.

Now add ginger garlic paste and sauté for a minute.

Add cubed onions, capsicum and sauté in high flame.

Add soya sauce and mix.

Add salt according to taste, red chilly sauce, tomato ketchup.

Add sugar and vinegar and sauté well for 3-4 mins.

Now add the fried chicken pieces to this thick gravy and mix well.

Add Sprinkle finely chopped green onions.

If you want chilly chicken dry, then at this stage you can turn off the flame and transfer it to serving bowl.

If you want gravy, To make gravy, add 2 tbsp of corn starch to small bowl, add enough water and mix it to thin paste.

Add this corn starch paste to the chilly chicken and keep the flame in low.

Stir well for few mins and turn off flame.

Delicious restaurant style chilly chicken gravy is ready. We enjoyed hot with spicy Schezwan fried rice.

Varieties of chicken 3 is chilly chicken recipe

VARIETIES OF CHICKEN (BUTTER CHICEKN RECIPE)

VARIETIES OF CHICKEN (BUTTER CHICKEN)

Butter Chicken is one of the most popular demanding dish at any Indian restaurant around the world Crispy Aromatic golden pieces of chicken in an delicious creamy sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort zone of your own home, especially with garlic butter rice and fresh homemade butter roti or naan. Varieties of chicken butter chicken is personally one of my favorite.starmilling

VARIETIES OF CHICKEN INGREDIENTS

For The Chicken Marinade:-

800 grams boneless, chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt

1 tbsp oil

1 tbsp butter

1 medium onion diced

1 tsp fresh ginger ( paste )

2-3 cloves garlic ( crushed )

4 tbsp tomato paste

1 tbsp garam masala

1 tsp chili powder

1 tsp fenugreek

1 tsp cumin

1 tsp salt according to taste

Pinch of black pepper

1 cup heavy cream

Hot cooked rice or butter roti for serving

HOW TO MAKE VARIETIES OF BUTTER CHICKEN

In a bowl, add chicken with all of the ingredients for the chicken marinade: let marinate for 60 to 80 mins. (on overnight if you have too much time )

Heat oil in a large pan or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until golden brown for only 2-3 mins on each side. Set aside and keep warm. ( You will finish cooking the chicken in the sauce )

Heat butter or ghee in the same pan. Fry the onions until they start to sweat ( about 5-6 min ) while scraping up any browned bits stuck on the bottom of the pan.

Now add garlic and ginger sauté for 1 min then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant.

Add crushed tomatoes, chili powder and salt. Let simmer for about 10-12 mins, sauté until sauce thickens and becomes a deep brown red color.

Remove from heat, scoop mixture into a blender blend until smooth. You may need to add a couple tablespoon of water to help it a smooth blend.

Pour the poured sauce back into the pan. Stir the cream, sugar and crushed Kasturi Methi ( on fenugreek leaves ) through the sauce. Add the chicken with juices back into the pan and cook an additional 9-10 mins until chicken is cooked through and the sauce is thick and bubbling.

Garnish with coriander leaves and serve with fresh, hot butter basmati rice and fresh homemade butter Roti or Naan.

Varieties of chicken 4 is butter chicken recipe

VARIETIES OF CHICKEN (TIKKA KEBAB RECIPE)

VARIETIES OF CHICKEN ( CHICKEN TIKKA KEBAB )

Chicken Tikka Kebabs in a richly spiced and yogurt marinade. Barbecued grilled or a delicious tasty perfection of chicken, this recipe is highly demanding at parties or in Indian restaurants. Everyone like these chicken tikka kebabs, especially Non-vegetarian lovers. This recipe combines excellent with chapati, or go all out with a big-Indian buffet. I’ll show you how to make these delicious and tasty chicken tikka kebabs at home. Varieties of chicken chicken tikka kebabs is best friendly dish.

VARIETIES OF CHICEKN INGREDIENTS

3 chicken breasts ( 500 gram )

Chopped into bite size chunks

1/2 cup Greek yogurt thick natural yogurt (full fat)

2 cloves garlic

1 tbsp minced ginger

Lemon juice ( half )

1 tsp ground coriander

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp mild chili powder

1 pinch of cinnamon

Salt according to taste

Pinch of black pepper

2 tbsp vegetable oil ( for brushing chicken before grilling )

2 tbsp freshly chopped coriander

HOW TO MAKE VARIETIES OF CHICKEN TIKKA KEBABS

Place the chicken breast pieces into a bowl or add yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, chillli powder, cinnamon, salt and pepper.

Mix together so that everything is combined. then cover and rest the marinade for 3-4 hours.

If you’re using wooden skewers, place them in water to soak while the chicken is marinating. This will help you to prevent them burning during grilling.

Remove the marinated chicken from the fridge and thread onto skewers.

Brush the oil into the chicken, then place on a griddle plate and cook, turning a couple of times, for 9-10 mins until cooked through.

Alternatively, you can grill (broil) under a grill, or you can barbecue for the same amount of time.

Make sure the chicken is cooked by slicing into a larger piece and ensuring it’s no longer pink in the middle.

Serve with a sprinkling of freshly chopped coriander. Enjoy it with your family or friends.

Varieties of chicken 5 is chicken tikka kebabs recipe