Easy Stir Fry Chicken Chilli Sausages

 Easy Stir Fry Chicken Chilli Sausages

 

Recently my husband was in the mood for something Spicy and Chatpata for dinner, in a jiffy I quickly checked out the ingredients at home and decided to make a Spicy Stir Fry Chicken Chilli Sausage with veggies dish. The dish turned out really yummy. The best part of got ready in just 15 minutes. Do check out the easy recipe below.  This recipe is in collaboration with Godrej Group and the FBAI.

Ingredients

1 packet of Godrej Chicken Chilli Sausages
1 sliced capsicum
1/2 cup broccoli florets
1 cup shredded cabbage
1 bunch of chopped spring onions
3 tbsp of cooking oil
1 tsp soya sauce
1 tbsp Schezwan sauce
Salt and pepper to taste 

 

Method 

1. In a wok or deep dish heat the oil. Now add the chopped vegetables and stir for two minutes. 

2.Roughly chop the Sausages in one inch cubes. Now add them to the veggies and lightly stir fry. 

 3. Lower the cooking flame and add the sauces and pepper. I did not add salt as soya sauce contains salt. 

4.Cover the lid and simmer on low flame for another two minutes, stirring it occasionally.
Serve the dish piping hot, garnish with spring onion greens. 

 

Variation

You can add the Vegetables of your choice. Eg - carrot, bell peppers etc
Also if you wish to make it sweet and sour add one tbsp of  tomato ketchup at the second stage with other sauces.

Chicken in apple sauce - Christmas recipe

Merry Christmas Friends!!

Every Christmas Season I try to stir up something new and interesting. It was Christmas eve so how could I not do a chicken recipe.

With abundance of apples in the market against the steep rising prices of onions, I asked a few of my Instagram friends for recipes with apples. A foodie friend suggested Apple Chicken but a crumb fried version. I took his suggestion seriously however I did another simpler version of Chicken in apple sauce.

The sweetness of apples while combined with spice of green chilly did the trick with flavors. Cream and cashew adds to the richness of the dish, afterall it is a happy occasion of Christmas and a little indulgence is permitted.

Ingredients

1 tbsp cooking oil
500 gms Chicken pieces
2 apples
Handful of cashew nuts
1 tsp ginger - garlic paste
2 green chillies
1 tbsp fresh cream
1 tbsp barbecue sauce
Salt/ pepper to taste.

Method

1. Wash the chicken and apply ginger garlic paste, barbecue sauce and keep aside.

2. Coarsely chop the apples, remove seeds and skin.

3. In a large skillet, heat oil over medium heat. Add the cashew nuts, green chilies  and chopped apples. Saute on medium heat for 2 -3 minutes.

4. Now switch off the gas and grind the apple and cashews to make a paste.

5. Brown the chicken in the same pan and cook for five minutes turning on both sides.

6. Stir in the apple puree, pepper and salt.

7. Cover and cook  the mixture till chicken is done.

8. Keep the frame and low, and add the fresh cream to the chicken. 

9. Let the gravy thicken. Garnish with parsley.

10. Serve this with buttered pav or herbed rice.

Note

Add more chillies if you want more spice.
Any kind of apples can be used in this dish
You can use onions instead of cashews to make it less in calorie count.
Using boneless chicken  cooks the dish faster.

What a perfect Christmas dinner for two this was.

 

Healthy Orange/Tangerine Chicken Recipe

Hello friends,

Oranges are in season and oranges are the main ingredients of this dish today. Those big juicy sweet tangerines made me want to create a recipe with them. I have heard of Orange chicken and tasted it too. In a restaurant in Bangkok, however it was deep fried and served with rice on the side. I didn't want to deep fry and use excess oil so make a wok style stir fry orange chicken today.

This quick dish gets its flavor from fresh Orange and tangerine juice and rind of the peel.  To make easy work of grating the peel, choose tangerines with firm skin and store them in the refrigerator.

Ingredients

250 gms boneless chicken
1 1/2 cup fresh tangerine or orange juice
1 tbsp Soy sauce
1 tbsp honey
1 tsp ginger garlic paste
1/2 tsp red chilli flakes
1 teaspoon dark sesame oil ( or regular oil )
1 tablespoon freshly grated orange zest
2 tangerines, seeded and thinly sliced
1/2 cup chopped fresh broccoli
A pinch of salt
Sesame seeds for garnish

Method

1. In a medium bowl whisk together tangerine juice, soy sauce, honey, sesame oil, garlic ginger paste, chilli flakes and orange zest.

2. Wash and clean the chicken. Now cube the chicken in small pieces.

3.  Place chicken in a large zip-top plastic bag. Add half of the tangerine marinade; seal and toss gently to coat. You can also prepare this marinade in a mixing bowl.

4.  Refrigerate for minimum 2 hours. Cover if you have done in a bowl.

5.  Now heat a wok and transfer the chicken mixture to it. Add the remaining tangerine/orange marinate.

6. Let it broil on slow till juices evaporate and chicken gets coated with an orange glaze.

7. Add a pinch of salt or as required to taste. Tip in the broccoli and saute for two minutes.

8. Garnish with sliced segments of oranges. You can grill then too, slightly for 30 seconds.

9. Now garnish with orange zest, finely chopped spring onion greens and sesame seeds.

10. Arrange orange slices and pieces around chicken.

11.  Serve it like a starter or with sticky jasmine rice.

Grilled Pepper/Barbecue Chicken Wings

Hello friends,

This is a recipe given to me by my sister Farzeen. She just enjoys cooking for her family especially non vegetarian dishes. But just like me doesn't tire herself in the kitchen. She experiments with dishes to enhance flavours yet reduce cooking procedures. The end result is always  finger licking good.

So today, I share with you all, her grilled  chicken wings recipe. She makes it in two/three ways. Its an excellent starter and finger food but best of all, protien rich.

Note the ingredients now.

Ingredients

For half kg Chicken wings/ you can add drumsticks if you wish.

For marinade

Salt to taste
1 tsp pepper powder
1/2 tsp Baking powder
1 tsp honey
3 tsp cornflour
2 tbsp olive oil

Other Ingredients

1 tbsp butter
2 tbsp barbecue sauce
1 tsp chopped paisley
1 tsp chopped basil

Wings with basil and parsley 

Method

1. Wash, dry, and season the wings with the salt, pepper, olive oil and honey.

2. Now add the baking powder and cornflour and marinate well.

3. Preheat the oven to 180°C. And transfer the chicken wings on a baking tray or rack for grilling

4. Bake for 20-25 minutes. Turn the chicken wings so both sides turn golden brown.

5. Now in a wok, add butter. You can add olive oil instead. Place the chicken wings.

6. Stir in the basil, parsley and barbecue sauce.

7. Toss for another five minutes and serve it hot with salad/ fries on the side.

Wings tossed in barbecue sauce 

Note

For variation you can add garlic and spring onions to the wok while tossing the grilled chicken wings.



Typically, wings are fried or baked and tossed in sauce just before serving. They turn out tender, juicy with a caramelized, crispy skin that everyone will love.
ENJOY hot chicken wings in the right hand and a cool chilled drink in the left hand. And remember to save some for me. 🤣🤣🤣🤣

Easy Chicken cutlets recipe.

Hello friends,

I am so glad my recipes are being appreciated. This is motivating me try more interesting dishes which I can share with you all. Basically I don't like to spend too much time in the kitchen yet want to plate something interesting at meal time. That is my main theme behind my recipe posts.

Sometimes my husband and me are happy having soup and sandwiches for dinner instead of the routine sabzi roti. So mid week, I tried out an easy chicken cutlet recipe. While adding ingredients that are semi cooked, you don't have to deep fry the cutlets. So check out the ingredients and recipe below.

Ingredients

1/2 kg boneless chicken
1/2 tbsp ginger garlic paste
2 potatoes
1 onion
1 chilly
few coriander leaves
1/2 tsp garam masala
2 slices bread
Salt
pepper
2 eggs
1/2  cup oil for frying

Method

1. Boil the chicken with salt, pepper and ginger garlic paste until done. ( keep the stock to make a soup)

2. Boil the potatoes and mash it.

3. Now shred the chicken, add the mashed potato and bread slice. 

4. With a heavy hand knead it like a dough, mix in chopped onion, chilly, coriander leaves, garam masala and salt to taste. (taste and add salt as salt is present in chicken and bread too).

5. Egg is the binding agent so that the cutlets dont fall apart while frying, There are two variations to mix in the eggs. You can mix it in the dough or beat it and coat it in egg while frying. I personally like the second variation as it gives a good egg coating to the cutlet.

6. Now shape the cutlets in round shapes.

7. Dip into the beaten egg and shallow fry in a pan on both sides till golden brown.

Serve it with ketchup or chutney and enjoy it garma garam. And if Rain Gods shower their blessings you will enjoy it even more in the awesome mausam.

Easy Quick Butter Chicken

Hello friends,

I am back with another chicken recipe. Butter Chicken is actually the one of the easiest curries to make. It can be cooked up in 30 minutes flat.   It's best enjoyed when the gravy is rich, creamy and a tad bit sweet.

Each restaurant will serve up a different looking or tasting dish. But what is the secret of a lip smacking butter chicken?
Spicy or sweet?
Shredded chicken or chunks?
Well, there is no fixed rule for this.
You can always adjust the heat level to your liking by adding more or less spices and sugar.

I make a non indulgent version of less cream and cashews when we dine alone. But never compromise when I have guests because it's my time to impress. 😎😉

So note the ingredients and stir up some delicious Butter Chicken. For this recipe I used fresh, hygienically packed Zorabian chicken.

 It's available on bigbasket.com or various stores across 15 cities in India. Best part is it's halal meat.

Ingredients

• 500 gms boneless, skinless Zorabian chicken
• 2 tbsp butter
• 2 big onions
• 1 tsp chilly powder
• 1 cup plain yogurt/cream
• 1 tsp turmeric powder
• 1 tsp tandoori chicken masala
• 1 tbsp ginger garlic paste
• 2 tomatoes
• 2 tsp tomato ketchup
• 2 tbsp tomato puree
• Handful of cashews
• 1 tbsp  dried fenugreek leaves ( kasturi methi)
• Corriander/fried onions for garnish
• Salt to taste

Method

1. In a pan, take one tbsp butter and  over medium-high heat, brown the pieces of the chicken on each side.

2. This doesn't have to completely cooked. Cut and cube it up. Keep aside.

3. Add another 1 tbsp of butter in the pan over medium heat. Add the onion, and cook until they begin to brown.

4. Now add the cashews, ginger garlic paste, garam masala and chili powder. Stir to combine all the masalas.

5. In a grinder blend this mixture to a paste.

6. Dry roast Kasturi methi, crush and powder.

7. Also combine tomato puree and ketchup. And curd and cream ready to add in the cooking process.

8. Add the ground onion mixture back to the pan, to this add tumeric, salt, pureed tomatoes, ketchup and cook for about 2-3 minutes.

9. Bring the mixture to a simmer, now add the chicken, kusturi methi and let cook for five minutes before adding the curd and cream.

9. Let it simmer for 2-3 minutes. Enjoy the buttery aroma as it bubbles.

10. Serve garnished with corriander, birista, alongside rice and naan.

I dedicate this dish Moti Irani, sweet pearl of mine. A dish I want her to enjoy.

White Chicken Korma

Everyone is looking for simple recipes to save on cooking time. Isnt it? Who likes to toil and work in the kitchen for hours, sweating over the stove. I guess nobody.

This chicken korma recipe is quick and easy - a thick gravy recipe that is light in spices with a perfect south Indian touch. The thick rich white chicken curry has an exotic Indian flavour with cashews, cream and curds. Check out the ingredients below. 

Ingredients

• 500 gms boneless chicken
•  2 springs of curry leaves
• 1 tsp mustard seeds
• 100 gms scrapped fresh coconut
• 2 green chillies
• 1 large onion 
• 1 tbsp ginger garlic paste 
• 1 tsp dhania powder
• 1 tsp jeera
• 1/2  cup curd
• 2 tbsp fresh cream
•  Handful of cashews 

Method

1. Dry grind the onion, coconut, cashew nuts and green chillies in a mixer.
   
2.  Next heat  oil in kadai, add the mustard seeds and curry leaves till it splutters. 
3. Now add the ground masala and roast well.
   
4. Add chicken and ginger garlic paste,  fry on high heat for 3-4 minutes.
5. Make a mixture of the curd and cream.
   
6. Add this to the cooked chicken and cook till the gravy thickens. 
7. Now serve this dish with roti, salad and see your family relish with pride. 

Chicken Paratha

Hello friends,

This was a recipe which was created for  Sweetannu Snippets, but for some reason couldn't publish. So here is the yummy easy recipe. Every person can make this, even if you  cannot roll out round  chappatis, I will share some tricks to acheive it.

So here is the Chicken Parathas Recipe

Ingredients

For the chicken paratha filling:

• 1 cup shredded Chicken
•  1 tsp Ginger Garlic paste 
• 1 tsp Chilli Powder 
• 1/2 tsp Turmeric Powder
• 1 tsp Garam Masala Powder 
•  Salt to taste
• 1 finely chopped green chilly
• 1 tsp chaat masala  
• 2 tbsp chopped Corriander leaves

For the Dough:

•  1 cup Wheat Flour 
•  2 tsp Oil 
• Salt to taste 
• Water –  for kneading

Method

 1. Knead the dough using the flour, oil, salt and warm water. The dough should be soft. Divide dough into eight equal parts. Roll lightly with your palm to form spherical shape and keep aside.

2. For the filling, heat oil in a kadai. Add ginger garlic paste, chopped green chilies and chicken

3. Now add the chilli Powder, turmeric powder and garam masala powder and mix well.

4. Add a little water, cover and cook till its dry. Now add chaat masala once gas is switched off. Keep this filling ready as you need it now.

5. Take one dough ball  and roll it using rolling pin till you get a circular shape. If it is not circular, use a plate, place on the roti and cut around it. Make two rotis and keep aside.

6. Take one of the rolled circles on a flat surface. Place a portion of the filling and spread evenly.

7. Cover with the other rolled dough circle and seal the edges gently.

8. Heat frying pan, place the chicken paratha on the pan. Cook the paratha on a low flame till both sides are cooked adding a little oil for frying.
Repeat the process with the remaining dough and filling.

9. Once cooked on both sides, cut it into wedges and serve hot- plain or with tomato sauce, chutney or curd.  Repeat the process with the remaining dough and filling.

Chicken Omelette

Parsis love their eggs in any form. Scrambled, poached, sunny side up, akuri and above all omelettes. Infact in my house no one can refuse an omelette for breakfast, lunch or dinner. And then all those ingredients we can add to enhance the flavors. masala, vegetable, garlic, mushrooms, cheese, sausage etc. 

Drooling na?

Today I cooked up a chicken omelette, using left over chicken bits from my previous dish and other ingredients easily available to me.  It turned out equally yummy. So note down the ingredients and get those eggs cracking.

Ingredients

• 4 eggs
• 100 gms  boneless shredded chicken. 
• 1 green chilly
• 1 onion 
• 1 tsp black pepper powder
• Few fresh coriander leaves
• 1/2 tsp red chilly powder
• 1/2 tsp ginger garlic paste
• Salt to taste
• 1 cube grated cheese (optional)
• Ghee or oil for frying
• Few drops of milk

Method

1. Break four eggs in a large bowl and whisk well.
   
2. Shred the chicken, chop the onions, corriander leaves and chilly.
   
3. Now add boiled chicken, cheese and other ingredients and give it a good beating. 😂 You can add milk to this mixture in the end.
   
   
   
4.  Take a non stick frying pan and add oil to it. See that the oil is hot before you start preparing.
   
5.  Now pour two ladles of egg batter into the pan. Spread the egg mixture evenly in it and simmer the flame now.
   
   
   
6. Leave the eggs to cook for 1- 2 minutes on low flame.
   
   
   
   
   
7. Flip the omelette and cook on the other side.
   
8. Leave to cook for one more minute and serve immediately.
   
9. Serve with toast, butter, ketchup and a few vegetables on the side. Add grated cheese to the outer layer of omelette if required.

Note- Do not over cook the egg, as it gets rubbery and chewy

Haryali Chicken Masala

Hello friends.

Another  hot request for Sunday lunch table is my Haryali Masala chicken. It's a dish that is cooked with coconut and freshly ground green masalas. It can be paired with rice or chappati or better still gutli brun pau.

This recipe is experimented many times and then perfected. The recipe is for one kg chicken and will be good enough for 4/5 persons.

Ingredients

 For Gravy

1 kg Chicken
Half cup curd
Whole dry spices
1 tbsp ginger garlic paste
1 tsp cumin seeds
1 tbsp oil
Salt to taste
1/2 tsp Tumeric Powder
1/2 tsp Garam Masala
2 bay  leaves

For the masala grind

3 tsp grated fresh coconut
1 cup corriander leaves
1/2 cup mint leaves
2 green chillies
2 big onions
1 tbsp Saunf ( fennel )

Method

1. Wet grind all the ingredients mentioned to make a smooth paste.

2. Now heat oil in a pan, add bay leaves and dry garam masalas.

3. To that add ginger garlic paste and the washed chicken to the pan. Cook for 2 minutes.

4. Add the green masala and let the chicken get coated with the masala.

5. Add other dry spices, salt and fry for two more minutes till it emits a beautiful aroma. Cover and cook the chicken further.

6. Now mix the beaten curd and cook the chicken till it is fully done.

7. You can cook till  required consistency of chicken gravy.

8. Serve with rice, roti or pav. Any which way it's finger licking good.

Delicious Stuffed chicken

Hello friends,
I am indeed so honored by the response to my new blog, glad to see you are enjoying my easy recipes. Do click the subscribe button on top of page and add your email address. It totally free.

Now today I am going to do something very different, not using any gas or kadai. The outcome was so good, had to share with all of you.
My husband relished these stuffed chicken fillets, a recipe given to me by my sister Farzeen. So here goes this recipe. It has good protiens and fat, when combined with veggies it can serve up as a delicious KETO meal.

Ingredients

2 boneless chicken breast
1 cup grated cottage cheese ( paneer)
1 cube grated cheese.
1/2 tsp oregano
Some chopped coriander leaves.
Pinch of thyme ( if you don't have, use any herb powder. If you don't have that too, add pepper powder)
Salt and pepper

Method

1. Wash and clean the chicken, slit it 3/4 way down, making it a pocket. One side closed and an opening to stuff.

2. Then apply olive oil and salt n pepper on chicken breast.

3. Next make a mixture of grated cheese, paneer, corriander, salt, herbs. Kneed well with hands.

4. Stuff boneless chicken breast with this filling, seal the ends by pressing the flesh together.

5. In a pan add little oil and cook for 4 to 5  mins on each side to seal the juices.

6. Cover it foil,  pop this in a pre heated oven to bake for 10 minutes. ( Boneless fillets cook fast if kept longer it will get chewy and rubbery)

7. Allow it to rest until room temperature.

8.Poke with a knife to check if cooked.

9. Now cut the fillets in half before serving.

Serving Suggestion

Serve with boiled vegetables or mayo salad. Keep it light.

If yoi want to indulge or serve for a party, you can do a mash potato and some garlic bread.