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Archive for the tag “chicken”

Chicken Kathi Roll

chicken-kathi-rollIngredients for the Chicken Stufing:

  • 500 gms boneless chicken, cut in 1-inch cubes
  • 5 tbsp cooking oil
  • 2 red onion, finely chopped
  • 3 tomatoes, finely chopped
  • 1 tsp ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp chili powder
  • 1/2 tsp chaat masala
  • 1 tsp Tandoori Chicken Masala
  • Salt to taste
  • Juice of 1/2 lime
  • A handful of fresh coriander leaves, finely chopped
  • 1 cup thinly sliced red onion for garnishing

Ingredients for the Dough:

  • 2 1/2 cups wheat flour
  • 1/2 cup all purpose flour
  • 2 tbsp yogurt
  • 3/4 tsp baking powder
  • 2 tbsp oil
  • 1 tsp salt
  • water to knead

Mix everything and knead with water to form a soft dough. Cover and keep aside for at least  30 minutes.

For the egg coating:

  • 2 eggs, whipped
  • Salt and pepper to taste
  • fresh coriander, chopped

Whip the egg, salt, pepper and coriander together in a bowl and set aside.


chicken Stuffing:

  1. Heat oil and add the finely chopped onions. Cook on medium heat until translucent and slightly brown
  2. Add the ginger and garlic paste, mix well, add the tomatoes. Mix again, and cook on high heat until the tomatoes are soft.
  3. Add all the powdered spices . Mix well, allow to cook for a minute.
  4. Add the chicken cubes. Stir well till chicken changes its color.
  5. Lower the heat, put a lid on the pan and allow the chicken to cook.
  6. After 10  minutes remove the lid and cook on high heat till the chicken dries.
  7. Garnish with coriander leaves and a handful of sliced onions. Set aside.

Making Chapatis (for roll):

  1. Divide the dough into roundels
  2. Take a rolling board, and roll out a circular disc like a chapati.
  3. Heat griddle and place the chapati on the heated  griddle. Cook one side then flip to cook the other side.
  4. Pour 1 tsp of oil on the griddle and coat the chapati with the oil. Keep aside.
  5. Add 1 tsp of oil on the griddle again and pour a little portion of beaten egg on the griddle. Quickly put a chapati on the egg and allow the egg to set.
  6. Flip the chapati over to the other side (egg side up) and cook till both sides are evenly fried.
  7. Remove the fried chapati from griddle. Keep aside.

Assembling the roll:

  1. Place the chapati (egg side up) on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the chapati.
  2. Place sliced onions,tomatoes, chopped green chillies and green sauce on the chicken cubes.
  3. Roll the paratha with the chicken stuffing firmly so that the chicken cubes do not fall.
  4. Wrap the roll in a foil or butter paper and serve hot with tomato sauce / chilli sauce.
  5. Chicken Kathi roll is ready to eat..



Tandoori Chicken Drumsticks

Tandoori Chicken Drumsticks

Yummy chicken legs grilled until moist and tender with a crispy browned surface. So simple but it allows the original chicken taste to come through with a touch of spicy and tangy flavor.

It can be a very good side dish or can be served in hi teas.


  • 8 chicken drumsticks or 4 whole chicken legs (skinless)
  • 1 cup plain yogurt
  • 2 garlic cloves, finely chopped
  • 1 tbsp grated ginger
  • 2 tbsp lemon juice
  • 1 tsp all spice powder
  • 1 tsp paprika
  • 1/2 tsp red chilly powder
  • 1 tsp salt or per taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Freshly ground pepper, to taste


  1. In a large bowl, mix together the yogurt, garlic, ginger, lemon juice, all spice powder powder, paprika, red chilli powder,cumin and coriander, salt and pepper.
  2. Make a few incisions into each piece of chicken. Add chicken to yogurt mixture and toss to coat. Cover and let marinate, in fridge, about 4 to 8 hours.
  3. Preheat grill to medium high. Oil grill.
  4. Add chicken to grill. Reduce heat to medium. Cover. Grill chicken drumsticks until cooked through, juices run clear and meat no longer pink, turning frequently, about 20 to 25 minutes, depending on thickness of drumsticks. If using whole chicken legs, grill about 35 to 40 minutes.
  5. Enjoy  with yogurt sauce. 🙂

Achari Murgh


Stir Fried Chicken with Chinese Garlic Sauce

stir fried chicken7


  • 450 gm chicken breast tenders, cut into thin strips
  • 1 tbsp  sesame oil
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 3 tbsp vegetable oil, divided
  • 5 garlic cloves, minced
  • 1 tbsp freshly grated ginger
  • 1/2 tsp red chili flakes
  • 1/2 cup sliced red onion
  • 1/2 green bell pepper, cut into thin strips
  • 1/2 red bell/orange pepper, cut into thin strips

For the sauce:

  • 1 tbsp white vinegar
  • 2 tbsp low sodium soy sauce
  • 2 tbsp dark soy sauce
  • 1/2 tbsp brown sugar
  • 1/4 tsp red chilli flakes
  • 1/4 cup water
  • 2 tsp cornstarch


stir fried chicken 1

In a large bowl, toss chicken strips with  sesame oil, salt, black pepper and white pepper powder. Marinate for 10-15 minutes.

stir fried chicken 2

In a small bowl, stir together  vinegar, soy sauce, dark soy sauce, brown sugar, chilli flakes and cornstarch. Set aside.

Heat a wok or large frying pan over high heat. Add 1 tbsp of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.

stir fried chicken 3

Reheat the same wok, swirl in remaining oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds.

stir fried chicken 4

Turn up the heat to high, add in red onion, and stir-fry for another 30 seconds. Add in red & green bell pepper, and cook for one minute – making sure to stir and toss the ingredients well.

stir fried chicken5

When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.

Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.

stir fried chicken6

Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly. Turn heat off, and transfer to a serving plate.

Serve hot with fried rice.



Chicken Karahi

chicken Karahi 1


  • Chicken 1 kg 16 pieces
  • Tomatoes ½ kg sliced
  • Ginger garlic paste 2 tbsp
  • Salt 1 ½ tsp
  • Turmeric ½ tsp
  • Butter 2 tbsp
  • Green chilies whole 6
  • Coriander leaves chopped 2 tbsp
  • Ginger julienne 2 tbsp

Ingredients for karhai masala

  • Whole red pepper 15
  • Whole coriander 3 tbsp
  • Whole black pepper 1 tbsp
  • Whole white cumin 1 tsp

Method for karhai masala

  • Roast all spices separately and then coarsely crush together.
 Method for karhai
  1.  Heat oil add sliced tomatoes with ginger garlic paste, salt and turmeric, fry well.
  2. Add chicken pieces, cover and cook for 15 minutes, open the lid and fry well.
  3. When oil get separated add 1 1/2 tbsp coarsely crushed masala, butter, whole green  chilies, coriander and ginger slice with ¼ cup of water.
  4. Simmer it on very slow heat for 10 minutes.
  5. Serve hot with naan bread and raita.

Chicken Karahi



Chicken Baida Roti

Baida roti is a flat bread, stuffed with meat and beaten egg and cooked on a griddle on low flame.  It can be a meal by itself as it is pretty filling.

Baida Roti 1



For Making Dough

  • 1/2 cup whole wheat flour
  • 1 1/2 cup all purpose flour
  • 1 egg
  • 1/4 tsp baking powder
  • 1 tbsp oil
  • Salt to taste
  • 1/2 to 3/4 cup water

For making chicken

  • 1/2 lb chicken
  • 2 tbsp oil
  • 2 onions medium size, finely chopped
  • 2 green chilies, finely chopped
  • 1 tsp ginger garlic paste
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp lemon juice
  • 1/4 cup chopped cilantro, divided
  • Salt to taste

Egg Mixture

  • 2 large Egg
  • 2 tbsp chopped Onion
  • 2 tbsp coriander leaves
  • pinch of black pepper
  • salt to taste


In a wide open bowl, put in the whole wheat flour, all purpose flour, egg, baking powder and salt.  Adding little water at a time, make a soft pliable dough.  Add oil and coat the dough and set aside for 30 minutes.


Read more…

Braided Chicken Bread

Braided chicken bread

Ingredients for the dough

  • 3 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1/2 cup warm water
  • 1/2 cup whole milk
  • 1 egg
  • 3 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted; plus extra for brushing on top
  • 1 teaspoon salt


  1. In a small bowl, combine warm water, 1 tablespoon sugar and active yeast. Set aside 5 minutes; mixture should be bubbly.
  2. In a large bowl or mixer, combine milk, egg, oil, remaining sugar and salt and mix together.
  3. Once yeast mixture has bubbled up, add that to the mixing bowl.
  4. Gradually add flour to the dough mixture, beating on low speed. Dough should begin to come together.
  5. Drizzle melted butter in and beat at medium-high speed for 3-4 minutes. Continue to knead until the dough comes together into a sticky, elastic ball.
  6. Turn dough out into a lightly oiled bowl, cover, and place in a warm, draft-free place for 60-90 minutes, or until doubled in size.
  7. Deflate the dough and divide into 2 equal balls.

Ingredients for white sauce

  • 2 tbsp All purpose flour
  • 1/2 cup Chicken stock
  • 1/2 cup milk
  • 2 tbsp Butter
  • Salt as required


  1. Melt the butter in a saucepan, add flour.
  2. Stir continuously until a paste forms, this is called a roux. Continue cooking for 2 mins.
  3. Add the chicken stock and milk to the roux gradually,  stirring continuously, until the sauce has thickened. Season to taste.
  4. Remove from flame & keep aside.

For Filling

  • Butter  2 tbsp
  • Olive oil 2 tbsp
  • Chicken 2 cups, cut in small cubes
  • Onions 2 small, finely chopped
  • Green capsicum 1/4 cup, cut in small cubes
  • Green chillies 2-3, finely chopped
  • tomato 1 small, cut in small cubes
  • Salt 1 tsp
  • Black pepper 1 tsp
  • Garlic powder – 1/4 tsp
  • Hot sauce 1 tbsp
  • Cheese slice, optional
  • Sesame seeds – as required


  1. Heat butter and oil and fry the onions till soft.
  2. Add chicken and cook till it changes color add green chillies, salt, black pepper, garlic powder, capsicum, tomato, hot sauce and prepared white sauce. Mix well, turn off the flame and let it cool.

Braided chicken bread

Method for braiding the dough

  1. Preheat oven at 220 C.
  2. Divide the dough into 2 parts depending on the size of the chicken bread.
  3. Roll the dough into a rectangular shape, snip the sides with scissors or a knife.
  4. Place cheese (if using) and the filling in the center.Braided chicken bread
  5. Fold each side so they overlap each other like braid.
  6. Brush the top with beaten egg and sprinkle sesame seeds all over.
  7. Bake in a preheated oven at 200C for 15 minutes.
  8. Remove from oven and immediately brush it with butter and let it rest covered with a cloth for 5 minutes to soften the bread.

Braided chicken bread

Braided chicken braid

Crispy Baked Drumsticks


  • Chicken drumsticks ½ kg
  • Crushed garlic 1 tsp
  • Oil 2 tbsp
  • Chili powder 1 tsp
  • Allspice 1 tsp
  • Lemon juice 2 tbsp
  • Salt 1 tsp
  • Black pepper ½ tsp
  • Chili powder 1 tsp
  • Bread crumbs as required
  • Baking powder ½ tsp


  1. Prick drumsticks well.
  2. Marinate drumsticks with salt, pepper, allspice, garlic, chili powder and lemon juice.
  3. In another bowl mix baking powder, bread crumbs and extra chili powder.
  4. Coat marinated drumsticks with this mixture, place on a baking sheet, drizzle with melted butter.
  5. Bake in a preheated oven for 30 minutes, serve with garlic bread and garlic sauce.


Ingredients for garlic sauce

  • Yogurt   1 cup
  • Garlic paste        ½ tsp
  • Salt and white pepper   ¼ tsp each

    Mix altogether

Chicken Samosa


  • 500g  chicken mince
  • 1 onion, finely chopped
  • 1 tsp garlic finely chopped
  • 1 tsp fresh grated ginger
  • 1 tsp red chilli powder
  • 1/2 tsp crushed black pepper
  • 1 teaspoon ground tumeric
  • 1/2 teaspoon ground roasted cumin seeds
  • 1 fresh green chilli, finely diced
  • 1 tbsp chopped mint
  • 1 tbsp chopped coriander
  • 1 tsp salt
  • 1 tbsp lemon juice
  • Yogurt 2tbsp
  • Samosa Leaves


  1.  Heat the oil in a frying pan.
  2. Add the onion fry till translucent add ginger & garlic saute 30 seconds .
  3. Add chicken mince and fry until the water dries.
  4. Mix in the spices and seasoning and fry until soft and tender.
  5. Add yogurt and keep stirring until chicken cooked.
  6. Remove from heat and stir in the mint, coriander leaves and lemon juice.
  7. Once the mince filling has cooled down, fill and shape samosas
  8. Deep fry the samosas in medium hot oil until crisp and brown.
  9. Take out and drain on a paper towel.
  10. Serve warm with green chutney.


Chicken Filled Bread Cups

Bread cups

Bread cups


For The Bread Cases

  • 10 slices sandwich bread
  • 1 tsp butter for greasing

For The Filling

  • 1 cup boneless chicken (cubes)

  • 3/4 cup sweet corns

  • 2 tbsp butter

  • 1 tsp oil

  • 1/4 cup finely chopped onions

  • 1/4 cup finely chopped red and green capsicum

  • 1 tsp finely chopped green chillies

  • 1 tbsp all purpose flour

  • 1 cup milk

  • 1/8 tsp garlic powder

  • 1/4 tsp black pepper powder
  • 1/2 cup Mozzarella cheese shredded
  • Paprika
  • salt to taste

For the toast cases
  1. Place the bread slices on a clean, dry surface and roll them very gently using a rolling pin.
  2. Cut out a  round with flower shape cutter from each bread slice.
  3. Grease a muffin tray using melted  butter.
  4. Press the rolled bread slices into the molds of the greased muffin tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till the bread is crisp. Keep aside.

For the filling

  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 30 seconds or till they turn translucent.
  2. Add chicken cubes and continue stir fry till chicken changes color.
  3. Add 2 tbsp of butter and 1 tbsp flour stir thoroughly till all the chicken pieces coated with flour on low heat.
  4. Add the capsicum and green chillies and sauté on a medium flame for 1 minute.
  5. Add milk at once and mix well, add salt, garlic powder and black pepper.
  6. Add the sweet corn and cook on a medium flame for 1 minute or till the mixture thickens, while stirring continuously.
  7. Divide the filling into 10 equal portions and keep aside.

How to proceed

  1. Fill a portion of the filling in each toasted bread case.
  2. Sprinkle some mozzarella cheese on top  and bake at 180 till cheese melts.
  3. Sprinkle each cup with paprika and serve immediately.
Bread cups

Bread cups

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