Chicken Cutlet

March 18, 2023 Leave a comment

Delicious, juicy and crispy chicken cutlet is a fried patty that is served as a starter or even main course. This amazing recipe is from my mom’s kitchen that I have been enjoying since my childhood days. The love for the dish has graciously passed on to the generation next and my boys too love this scrumptious home made Indian style chicken cutlet. Quite often I make and store it in the freezer so that my son’s can have it whenever they wish. I have just used boneless chicken and a few regular spices available in any Indian household. My family relishes cutlets along with garlic bread but believe me it tastes amazing even with rotis and parathas.

Ingredients

Boneless chicken : 500 gms

Onion : 2

Ginger garlic paste : 1 tsp

Green chili : 4 to 5

Lemon juice : 1 tsp

Coriander leaves : 2 tsp

Mint leaves : 10 to 12

Black pepper : 1 tsp

Garam masala powder : ¼ tsp

Flour : 4 tsp

Bread crumbs : for coating

Oil for frying

Salt to taste.

Step 1

Wash the chicken pieces and pat them dry.

Step 2

Grind into a semi smooth paste.

Step 3

Heat a tsp of oil in a pan. Add onion and saute for a couple of minutes. To this add the sliced green chili, ginger garlic paste, pepper, mint and coriander leaves, garam masala and salt. Cook them all together for about 2 to 3 minutes and then switch off the flame.

Step 4

Pour the onion mixture on the minced chicken. Add the lemon juice and mix it well until they all come together. Add a soaked and drained bread to it so that it works as a binding agent.

Step 5

Grease your palm and make equal sized balls. Next press and give the cutlets the desired shape.

Step 6

Mix the maida and water to make a slurry. In a separate plate spread the bread crumbs. First dip the cutlet in the slurry and the roll it in the breadcrumbs to evenly coat the cutlets.

Step 7

Heat oil in the frying pan and fry the cutlets until crisp and golden brown. Once done take them out in an absorbent paper.
Serve hot with sauce or mayonnaise of your choice.

Tip

Add a tsp of oil while grinding the chicken as it will help the cutlets to remain moist.

Crispy Chicken Leg

September 13, 2022 Leave a comment

Crispy chicken leg is an easy dish with a beautiful blend of flavours of tandoori as well as crunchiness of fried chicken. Home made tandoori chicken is my family’s all time favourite recipe. But this time my husband asked for a different variation of this classic recipe with a crispier crust. And I attempted this recipe that luckily turned out to be an awesome one with moist inside and wonderfully crispy on outside. Serve it as a starter or side dish to enjoy the delightful variation of crispy chicken legs.

Ingredients

Chicken legs with thigh: 2 pieces

Lemon juice : 1 tsp

Beaten egg : 1

Milk : 1 tsp

Bread crumbs : to coat

Salt to taste

For the marination

Hung curd : 2 tsp

Ginger garlic paste : 1 tsp

Kashmiri red chilli powder : 2 tsp

Tandoori chicken masala : 1 tsp

Chat masala : 1 tsp

Cournflour : 1 tsp

Butter : 1 tsp

Mustard oil : 1 tsp

Salt as required

Step 1

Cut deep slashes in the chicken pieces. Clean and marinate with lemon juice and a tsp of salt. Let it rest for at least half an hour.

Step 2

In a bowl mix together all the above mentioned ingredients for marination.

Step 3

Pat dry the chicken and marinate with the second marinade. Keep it aside for at least a couple of hours.

Step 4

Place it in a preheated air fryer and cook for about 15 minutes at 200 degree Celsius .

Step 5

Once tender, take it out.

Step 6

In a deep plate whisk egg, milk and salt. Dip the prepared tandoor legs in the egg dip.

Step 7

Next coat it evenly in the bread crumbs from both the sides.

Step 8

Heat a couple of spoons of oil in a frying pan and shallow fry the legs from both the sides until crispy and golden brown.

Step 9

Serve it along with sauteed vegetables and salad.

Tip

Whisked egg and milk helps the crumbs to stick to the chicken.

Low fat ( Zero Oil ) Chicken Popcorn

June 12, 2022 Leave a comment

The zero oil small bite sized juicy chicken, breaded and baked to perfection, chicken popcorn is my boys all time favourite snack that they can munch on any time of the day. I usually half cook and freeze so that whenever they feel the craving of popping it, they can airfryer for a couple of minutes and enjoy it guilt free. This healthier version of the conventional chicken popcorn tastes amazing that can be equally relished by people of all ages.

Ingredients

Chicken breast : ½ kg

Ginger garlic paste : 2 tsp

Curd : 2 tsp

Schezwan sauce : 1 tsp

Red chilli sauce : 1 tsp

Tomato sauce : 2 tsp

Black pepper : 2 tsp

Salt as required

Bread crumbs : 100 gms

Step 1

Slice the chicken breast into bite sized pieces and wash thoroughly. Squeeze the excess water. Add ginger garlic paste, curd, tomato sauce, chilli sauce, Schezwan sauce, black pepper and salt. Mix well.

Step 2

Marinate and keep it aside for a couple of hours or overnight.

Step 3

Roll each piece in the bread crumbs.

Step 4

Place each one of them separately in the airfryer and brush with oil.

Step 5

Cook for about 10 to 12 minutes at 200 degree Celsius until the crust is crunchy and the chicken is tender.

Shallow fry in a thick bottom pan.

Step 6

Enjoy the chicken popcorn with sauce or mayonnaise of your choice.

Tip

Bread crumb is one of the key ingredients and so use the best one.

Sprinkle your choice of seasoning to make it even more tastier.

Chicken Bacon Sandwich

May 5, 2022November 8, 2025 Leave a comment

One can never go wrong with a sandwich as it never fails to impress. Anubhav, my elder son, recently bought a packet of chicken bacon, providing me with a canvas to experiment with the culinary art. I have always enjoyed trying new and innovative recipes in my kitchen and this time it was no different and ended up making an awesome sandwich with stuffing of bacon, egg, onion and green chillies. Believe me it was amazing and my family just loved it. Do give a try to this power packed recipe.

Ingredients

Chicken bacon : 2 slice

Egg : 2

Whole wheat bread : 2 slice

Onion ring : 1

Green chilli : 1

Butter : 3 tsp

Step 1

In a thick bottom pan add a tsp of butter and heat the bacon slice for a minute flipping both the sides.

Step 2

In the same pan saute the onion slice and green chilli for about a minute. Season with salt and pepper.

Step 3

Beat the egg and add salt to it.

Step 4

Butter the bread slice on both sides.

Step 5

Heat butter in a pan. Dip the bread pieces in the whisked egg and gently place both the slices in the pan. Pour the remaining egg over the bread.

Step 6

Once golden brown gently flip and neatly fold the egg over the bread.

Step 7

Place the sauteed bacon, onion and green chillies evenly on the bread slices.

Step 8

Gently place the bread over the other slice and saute it for another couple of seconds.

Step 9

Enjoy the sandwich

Tip

Enhance the flavour with mayonnaise, fresh lettuce, tomatoes or any other stuffing of your choice.

Minty Chicken Kebab

November 29, 2021 Leave a comment

Getting back to what you are at best after a much needed break is like a breath of fresh air. In my recent travel spree, I got a chance to taste a few amazing dishes and so couldn’t stop myself from trying one such recipe of scrumptious kebab. It’s my take on the chicken kebab along with the refreshing flavour of mint and coriander topped with butter and cream dressing. The mildly flavoured Minty chicken kebab is worth a try.

Ingredients

Boneless chicken : ½ kg ( cut into medium sized cubes)

Hung curd : 4 tsp

Cream : 6 tsp

Mint leaves : ½ cup

Coriander leaves : ¼ cup

Green chilli : 6

Lemon juice : 1 tsp

Ginger garlic paste : 2 tsp

Kasuri methi : 1 tsp

Roasted besan : 2 tsp

Chat masala : 1 tsp

Garam masala : 1 tsp

Cinnamon powder : ¼ tsp

Mustard oil : 1 tsp

Butter : 50 gms

Salt as per taste

Step 1

Marinate the chicken with lemon juice and salt for about fifteen minutes.

Step 2

Grind together mint, coriander leaves and green chilli.Transfer it into a bowl and mix it together with four tsp of cream.

Step 3

In a separate bowl mix the other marinade consisting of ginger garlic paste, chat masala, salt, garam masala powder, kasuri methi, roasted besan and mustard oil.

Step 4

Squeeze the excess water from the chicken pieces and marinate it with the second marinade. Keep it aside for half an hour.

Step 5

Lastly add the green chutney and cream mix and hung curd.let it rest for at least five to six hours.

Step 6

Thread it in the skewers and grill it for about 20 minutes at 160 degrees or place it in the airfryer for about fifteen minutes. Flip it and brush with oil or butter.

Step 7

Once done, dish out the kebab and sprinkle the butter and cream dressing and enjoy it with lemon wedges and mint chutney.

Tip

One can pan fry the chicken by adding little oil in the pan and cooking on medium flame for about 10 to 15 minutes or until the kebab is tender and charred.

Chicken Sukka

September 5, 2021 Leave a comment

Chicken sukka is a Maharashtrian style dry chicken recipe that is a treat for spice loving people. In my growing up years the one and only recipe we knew about with coconut was the nariyal barfi. It was only after I moved to Mumbai that I realised that coconut was one of the key ingredients for the base of any gravy and now I enjoy exploring new recipes with this incredible ingredient. Coconut not only gives texture to a dish but also adds nutty flavour to it. Chicken sukka is cooked with aromatic spices along with coconut that gives it a distinct flavour. It is a semi dry dish that can be served both as a starter or even as a main course.

Ingredients

Chicken : 500 gms

Ginger garlic paste : 2 tsp

Onion : 2

Turmeric powder : 1 tsp

Oil : 2 tsp

Salt as per taste

For the wet masala

coconut : ½ cup

Red chilli : 6

Coriander seed : 2 tsp

Cumin seed : 2 tsp

Peppercorns : 6

Cinnamon : 1

Clove : 2

Green cardamom : 2

Black cardamom : 1

Sesame seeds : 1 tsp

Poppy seed : 1 tsp

Step 1

Dry roast all the above mentioned ingredients except the dry coconut . Once done, let it cool.

Step 2

In the same pan dry roast the grated coconut until it releases the aroma.

Step 3

Grind the coconut and roasted masala into a paste.

Step 4

Marinate the chicken with ginger garlic paste, turmeric powder, salt and a tsp of ground masala. Keep it aside for at Least half an hour.

Step 5

Heat oil in a wok and add the sliced onion. Fry until golden brown.

Step 6

Add the marinated chicken and cook on a high heat for 8 to 10 minutes stirring occasionally.

Step 7

Add a cup of water and let it come to a boil. Next, put the ground masala and give them all a good mix. Cover and let it cook on medium flame for about 20 minutes stirring occasionally.

Step 8

Once the chicken is tender and moisture evaporates and you get desired consistency, it is done.

Step 9

Garnish and enjoy the chicken sukka with any Indian bread of your choice.

Tip

Dry coconut gives an authentic flavour to the chicken sukka

Kali mirch chicken ( Pepper chicken)

May 30, 2021May 30, 2021 Leave a comment

Looking up new recipes and trying out in my kitchen has been my passion for a long time and fortunately it has not faded with the passage of time. I came across a recipe for Kali mirch chicken while flipping through an old cookery book and found it so tempting that I could not resist but giving it a try. The dish turned out to be deeply satisfying and my family thoroughly enjoyed it. Kali mirch chicken With lustrous creamy gravy topped with the unmatchable flavour of pepper will never fail to impress your family and friends. A must try dish.

Ingredients

Marination

Chicken : 1 kg

Curd : 1 cup

Ginger garlic paste : 2 tsp

Salt

Pepper : 1 tsp

For gravy

Onion : 4

Cashew nut : 10 to 12

Green chilli : 6

Butter : 2 tsp

Coarsely ground pepper corn : 2 tsp

Cardamom powder : 1 tsp

Oil : 2 tsp

Chopped coriander stem : 2 tsp

Salt

Step 1

Marinate the chicken with curd, ginger garlic paste, a tsp salt and pepper. Cover it and keep it aside for at least half an hour.

Step 2

In a thick bottom pan add 2 tsp of butter and saute the sliced onion, green chilli and cashew nut for a couple of minutes stirring continuously.

Step 3

Add ¼ cup of water and cover with the lid. Let it cook on high flame for 5 minutes until the onion becomes soft and moisture evaporates.

Step 4

Once cool, grind it into a smooth paste.

Step 5

In another pan add two tsp of oil and add the onion paste and saute it stirring continuously for a couple of minutes.

Step 6

Add the marinated chicken and cook it on a high flame for five to seven minutes stirring occasionally. Reduce the flame and cover and cook for twenty minutes or until it is tender.

Step 7

Finally sprinkle the coarsely ground pepper along with cardamom powder and coriander stem. Let it come to a boil.

Step 8

Serve it along with Indian bread of your choice.

Tip

Do not use the coriander leaves but only its soft stem.

In case of need of gravy add a little water or milk while cooking.

Chicken Vada Pav

January 13, 2021 Leave a comment

Mumbai and it’s passion and love affair with vada pav is well known. This mouth watering snack enjoys immense popularity among the Mumbaikars and my boys are no different and especially the younger one. Recently on his visit to a food joint, he came across the non vegetarian version of this iconic snack called ” chicken vada pav”. Mesmerised by its aroma and flavor, he motivated me to give a try to this unique dish. Chicken keema cooked with regular spices and herbs, stuffed in the potato mix, dipped in gram flour batter and deep fried to perfection and finally sandwiched between the pav — an iconic dish with an iconic twist.Believe me, the explosion of flavours is worth all the hard work.

Ingredients

For keema

Chicken mince : 200 gms

Onion : 1

Ginger garlic paste : 1 tsp

Corriander powder : 2 tsp

Red chilli powder : 1 tsp

Turmeric powder : 1 tsp

Cinnamon stick : 1

Black cardamom : 1

Green cardamom : 1

Lemon juice : 1 tsp

Salt as per taste

Green peas : 2 tsp

For potato mix

Potato : 4 boiled and mashed

Green chili : 4 to 6

Garlic : 6 to 7 pod

Turmeric powder : ½ tsp

Mustard seed : ½ tsp

Curry leaves

Salt

For the batter

Besan : 6 spoon

Ajwain : ½ tsp

Red chilli powder : 1 tsp

Salt as per taste

Oil for frying

Step 1

Take two tsp oil in a pan and add cinnamon, cardamom and cumin seed and let it splutter. Add the chopped onion and fry until golden brown.

Step 2

Add the ginger garlic paste, coriander powder, red chilli powder and salt and saute until the masalas are cooked. Next add the chicken mince and give them all a good mix. Put the peas and saute them all together.cover it with a lid and let it cook for ten to fifteen minutes until the keema is done stirring regularly.

Step 3

Sprinkle coriander leaves and add the lemon juice. Keep it aside and let it cool.

Step 4

In the meantime make a lump free and smooth thick batter with besan, salt, chilli powder and turmeric and water. Let it rest for sometime.

Step 5

In a pan heat 1 tsp oil and fry the green chillies and garlic. Once cool coursley grind it.

Step 6

In the same pan add two tsp oil and add the mustard seeds and curry leaves and let it splutter and release the aroma. Next add the boiled and mashed potatoes along with turmeric and red chilli powder and salt and stir fry them until done. Let it cool.

Step 7

Grease your palm and make a ball with the potato mix and fill in two tsp keema in the centre and give it a shape like a round shaped vada.

Step 8

Dip the vada in the besan batter and deep fry and enjoy with pav and chutney.

Tip

One may use the soya keema for the veg version.

Malvani Chicken Curry

October 13, 2020 Leave a comment

“ Anything is possible when you have the right people to support you.”

Friendship is indeed a very simple word but it makes a life even more deeply than love. When I moved to Mumbai almost two decades back I not just left my family and state behind but also a part of me who seemed to be lost in a new environment. But god has been kind upon me to introduce me to a few good friends that I never realized would eventually mean so much to me. Swati is one among them who introduced me to the fabulous maharashtrian cuisine that was completely new to me. She is an outstanding cook herself and lovingly shared one of her most in demand recipes of the chicken malwani. My children refer to it as swati Aunty’s chicken curry and no matter how much effort I put in to cook the same they feel I could not match her cooking skill. This recipe is borrowed from her which is a traditional konkani recipe and its combination with kombi wade is to die for. The roasted coconut and spices elevates the curry to an altogether new dimension.

Ingredients

Chicken : 1 kg

Onion : 2 large

Tomatoes : 2 small

Ginger paste : 1 tsp

Garlic paste : 2 tsp

Turmeric powder : 1 tsp

Red chilli powder : 2 tsp

Salt

Oil : 3 tsp

For the wet masala

Coconut : 1 grated

Peppercorn : 10 to 12

Black cardamom : 1

Clove : 7 to 8

Dry red chilli : 3 to 4

Bay leaf : 2

Coriander seed : 1 tsp

Step 1

Marinate the chicken with ginger garlic paste, turmeric powder, red chilli powder and 1 tsp salt and let it rest for at least half an hour.

Step 2

In a pan add a tsp oil to roast the grated coconut along with coriander seed, peppercorn, black cardamom, clove, red chilli and bay leaf. Fry it on low flame until coconut leaves its aroma. It should be perfectly roasted since this is the secret to a good malvani chicken.

Step 3

Once cool grind it into a smooth paste. If required add a couple of tsp of water while grinding the masala.

Step 4

In a pan add oil and saute the onion til they are translucent. Next put the tomatoes along with red chilli powder and salt.

Step 5

As the tomatoes turn soft add the marinated chicken and mix them all together. Sate it on high flame for about five minutes stirring occasionally. Reduce the flame and cover the lid and let it cook for about twenty minutes or until the chicken is 3\4 done.

Step 6

Add the coconut masala and stir it so that the masala combines together and cook it for another ten minutes on low flame. If required add a glass of water for the desired consistency.

Step 7

Garnish the malvani chicken with coriander and enjoy it with the traditional kombi wade.

Tip

Tomatoes are optional.

This recipe is on the spicier side. One can reduce the red chilli as per your taste.

Chicken Lollipop

July 19, 2020 Leave a comment

“No matter how old you become, when you are with your sibling you revert back to childhood.”

À couple of years back on my visit to my mom’s place, my dearest brother threw a surprise birthday party of mine since I happened to be there on that day almost after two decades. My beloved bhabhi along with her little angels left no stone unturned to make it a memorable one in spite of my father not being around. These little gestures are worth a thousand words. The menu included a fabulous spread but the one dish that stole my heart away was the scrumptious chicken lollipop. Although I had relished it a number of times earlier too, there was something about its taste that made it distinct. Indeed my recipe is borrowed from our hotel chef who willingly shared it with me. Try it yourself to experience the distinctive flavor of chicken lollipop.

Ingredients

Chicken lollipop : 12 pieces

Crushed ginger and garlic : 2 tsp

Onion : 1 thinly diced

Schezwan chutney : 2 tsp

Tomato sauce : 1 tsp

Soya sauce : 1 tsp

Vinegar : 1 tsp

Cournflour : 8 to 10 tsp

Salt : 1 tsp

Oil : for frying

Step 1

Marinate the chicken lollipop with onion, crushed ginger and garlic, schezwan sauce, tomato sauce, soya sauce, Vinegar, corn flour and salt.

Step 2

mix it all together . try not to add water as the moisture of the sauce will help to combine all of them together. Cover it and let it marinate for about an hour.

Step 3