Recipestable

Category: Chicken Recipes

Discover thousands of tasty Chicken Recipes with photos, cooking tips and step by step instructions on how to make them.

  • Chicken Carrot Fried Rice Recipe

    Chicken Carrot Fried Rice Recipe

    Chicken Carrot fried rice, just like they serve in the restaurants. A stir fry with chicken, rice, soy sauce and carrots. Really tasty. Check it Chicken Carrot Fried Rice Recipe here.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3/4 pound skinless boneless chicken breasts, cut into cubes
    • 4 cups cold cooked rice
    • 1-1/2 cups chopped fresh broccoli
    • 2 garlic cloves, minced
    • 3 green onions, sliced
    • 3 large carrots, shredded
    • 4 tbsp soy sauce, divided
    • 2 tbsp canola oil, divided
    • 1/4 tsp pepper

    [/tab] [tab]Yield: 6 servings

    Amount per serving.

    • Calories: 269
    • Fat: 6 g (saturated fat: 1 g)
    • Cholestero: 31 mg
    • Sodium: 660 mg
    • Carbohydrate: 35 g
    • Fiber: 2 g
    • Protein: 17 g

    . [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place chicken in a large bowl. Add 1 tablespoon soy sauce and garlic. Toss to coat evenly. Keep aside.

    Step 2

    Heat 1 tablespoon oil in a deep wok. Stir fry broccoli and green onions for 3-4 minutes. Add carrots. Stir-fry 4 minutes more or until vegetables are crisp-tender. Take it out in a dish and keep aside.

    Step 3

    Heat remaining oil in the same skillet. Stir-fry chicken for 6-8 minutes or until no longer pink and all juices run clear. Return vegetables to the pan.

    Step 4

    Stir in the rice, pepper and remaining soy sauce. Cook for 5 minutes or until heated through. Chicken Carrot Fried Rice is ready now. Serve warm.

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    • Serve with Fried Chicken.

    [/tab] [/tabs]

  • Country Fried Chicken Recipe

    A heritage recipe, both simple and reliable – chicken in a batter of salt, pepper, flour and paprika, quickly fried in hot vegetable oil. Check it out Country Fried Chicken recipe here.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
    • 1 egg
    • 1 cup all-purpose flour
    • 1/2 cup milk
    • 2 tsp garlic salt
    • 2 tsp pepper
    • 1 tsp paprika
    • 1/2 tsp poultry seasoning
    • Oil for frying

    [/tab] [tab]Yield: 4  servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place flour and seasonings in a large resealable plastic bag. Beat egg and milk in a shallow bowl.Dip chicken pieces into egg mixture. Then put into the bag, a few pieces at a time. Seal the bag and shake to coat.

    Step 2

    Heat the oil in a large skillet over medium heat. Fry chicken in oil for 10 minutes or until browned on all sides.

    Step 3

    Cover and simmer for 30 minutes or until chicken is tender and all juices run clear. Uncover and cook 5 minutes longer. Remove from the oil and drain on paper towel. Country Fried Chicken is ready to serve.

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    • You can serve this delicious Country fried chicken with Creamy Pineapple Coleslaw.

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  • Chicken Shakuti Recipe

    Chicken Shakuti is an Indian chicken curry made with dry-roasted aromatic spices, and grated dry-roasted coconut. Simple to make yet flavorful. Serve with Naan or Rice.Check it out Chicken Shakuti recipe here.

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2-1/2 pounds chicken, cut into 12 pieces

    Whole Spices:

    • 10 black peppers
    • 6 cloves
    • 1-inch piece of cinnamon stick
    • 2 tbsp coconut
    • 1 tbsp coriander seeds
    • 1-1/2 tsp cumin seeds
    • 1-1/2 tsp poppy seeds
    • 1/2 tsp Fenugreek seeds

    For Curry:

    • 20 button red chilies, crushed
    • 1/2 cup vegetable oil
    • 4 tbsp lemon juice
    • 3 tbsp french fried onion, crushed
    • 1 tbsp ginger garlic paste
    • 1-1/2 tsp salt
    • 1/2 tsp turmeric powder
    • 1/2 tsp green cardamom powder
    • water as required

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place all whole spices on a hot griddle.m Toast 1 minute then finely grind the toasted spices. Separately grind soaked whole red chilies.

    Step 2

    Heat oil in a deep skillet over medium heat. Add ginger garlic paste and cook for 1 minute. Then add turmeric powder, red chili and salt. Stir and cook 1 minute longer.

    Step 3

    Then add ground spice and fry well by adding a little water. Put chicken into the skillet. Cook and stir for 15 minute or until the oil separates. Now add 1 cup water.

    Step 4

    Cover with a lid and simmer for 15 minutes or until chicken is tender. Sprinkle with cardamom and fried onion. Drizzle lemon juice over it. Cover and simmer 5 minutes or until well done. Take it out in a serving dish. Chicken Shakuti is ready to serve.

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    • You can serve this delicious Chicken Shakuti with Naan or Rice.

    [/tab] [/tabs]

  • Cornbread Chicken Tenders Recipe

    This recipe for Cornbread Chicken Tenders is a quick and delicious main dish or party finger food. Chicken tenderloins dip in ranch dressing and roll in corn bread mix; then fry in little oil. Its crispy, so delicious and easy too. Served with a Zingy horseradish mayonnaise.Check it out Cornbread Chicken Tenders recipe here!!

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 6 chicken tenderloins
    • 1/4 cup corn bread mix
    • 3 tbsp prepared ranch salad dressing
    • 2 tsp canola oil

    [/tab] [tab]

    Yield: 2 servings

    Amount per serving.

    • Calories:321
    • Fat: 19 g(saturated fat: 3 g)
    • Cholesterol: 61 mg
    • Sodium: 394 mg
    • Carbohydrate: 16 g
    • Trace fiber
    • Protein: 22 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a shallow bowl, combine together corn bread mix and salad dressing. Dip chicken pieces in salad dressing then roll in corn bread mix. Toss to coat evenly.

    Step 2

    Heat oil in a large skillet over medium heat. Cook chicken on each side for 3-4 minutes or until chicken is tender and no longer pink. Remove from the oil and drain on paper towel. Corn Bread Chicken Tenders are ready to serve. Enjoy

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    • Serve with Horseradish Mayonnaise.

    [/tab] [/tabs]

  • Chicken Shawarma Rice Recipe

    Chicken Shawarma Rice

    As a change from the normal, I sometimes love having chicken shawarma over rice as opposed to rolled up in a pita. This is a must-try recipe. Check it out Chicken Shawarma Rice recipe here.

    Chicken Shawarma Rice Recipe
    Photo:Chicken Shawarma Rice

     

    Chicken Shawarma Rice Recipe
    Photo: Chicken Shawarma Rice Recipe
    Chicken Shawarma Rice recipe
    Photo:Chicken Shawarma Rice
    Photo: Chicken Shawarma Rice
    Photo:Chicken Shawarma Rice Recipe

    Print Pin

    Chicken Shawarma Rice

    As a change from the normal, I sometimes love having chicken shawarma over rice as opposed to rolled up in a pita. This is a must-try recipe.
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    For Chicken Shawarma

    • 1 pound boneless chicken breast cubed
    • 2 tbsp vegetable oil
    • 2 tbsp yogurt
    • 1 tbsp ginger garlic paste
    • 1 tbsp lemon juice
    • 1 tsp red chili powder
    • 1 tsp cumin powder
    • 1 tsp tandoori masala
    • 1 tsp salt
    • 1/4 tsp turmeric powder

    For Chicken Shawarma Rice

    • 2 cups rice
    • 2-1/2 cups chicken stock
    • 1 small onion
    • 2 tbsp vegetable oil
    • 1 tbsp butter
    • 1/2 tsp ginger-garlic paste
    • 1 cinnamon stick
    • 1 cardamom pod
    • 2 cloves
    • 1 green chilli finely chopped
    • 1 tbsp chopped green onions
    • 1 tsp cumin powder
    • 1/4 tsp black pepper
    • 1/4 tsp. turmeric powder
    • 1/4 tsp cinnamon powder
    • salt to taste

    Other Ingredients

    • Garlic sauce or plain yoghurt.
    • 1 to mato thinly sliced
    • 1 onion thinly sliced
    • 1/4 chopped cabbage
    • 1/4 cup pickled cucumber
    • 1 tbsp pepper sauce
    • French Fries
    • Lettuce Leaves

    Instructions

    Method

      To Make Chicken Shawarma

      • In a small bowl, combine the yogurt, oil, ginger garlic paste, red chili powder, cumin powder, tandoori masala, salt and lemon juice.
      • Pour this mixture over the chicken cubes.
      • Toss to coat evenly.
      • Cover and marinate for 4 hours to blend flavors.
      • After 4 hours, thread chicken on the metal skewers.
      • Grill on each side for 5 minutes or until tender.
      • Remove from the skewers.
      • Chop into chunks.
      • Set aside and and keep warm.

      To Make Chicken Shawarma Rice

      • Wash rice with few changes of water then soaked for 30 minutes.
      • Drain rice and set aside. Heat the butter and oil in a large skillet over medium heat.
      • Add onions and cook for 5 minutes or until translucent. Add garlic paste and cook for 30 seconds.
      • Add green chillis and all other spices. Cook and stir 1 minute longer. Note: (Careful not to let them burn.)
      • Add chicken stock. Bring to a boil and let it simmer. Season with salt.
      • Add rice and stir a little.
      • Cook on high heat for 3-4 minutes then reduce the heat to medium-low.
      • Cover and let it simmer for 8-10 minutes or until all water dries up and rice are cooked evenly.
      • Now reduce the heat. Cover the skillet by using wetting a kitchen towel.
      • Placing kitchen towel over the skillet.
      • Then placing a lid on top of it.
      • Cook the rice on very low heat for 10 minutes.
      • Turn the heat off. Remove the lid and fluff the rice up.
      • Transfer rice into a large servings dish.
      • Top with chicken shawarma, lettuce leaves, cabbage, cucumber pickle, tomato and onion.
      • Drizzle with pepper sauce.Chicken Shawarma Rice is ready to serve. enjoy!

      Notes

      Serving Suggestions:
      Serve with french fries.

      I have also posted Chicken Shawarma Wraps which is another tastiest version of making Shawarma at home. Do check it out as well.

       

      Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.

       

      Happy Cooking!!

      If you like this Chicken Shawarma Rice Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

    • The Perfect Finger Food: The Fun and Easy Chicken Doughnuts Recipe!

      A perfect combination of boiled potatoes, eggs and chicken with spices. Everyone loves this meaty, crispy and salty doughnuts. Goes well with Chili Garlic Sauce. Check it out Chicken Doughnuts recipe here!!

      [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

      • 1 pound chicken mince
      • 1 cup all-purpose flour
      • 1 cup bread crumbs
      • 3 hard boiled eggs
      • 2 potatoes, boiled & mashed
      • 5 green chilies
      • 1 bunch mint leaves, chopped
      • 2 tbsp ginger garlic paste
      • 1 tbsp cumin seeds, crushed
      • 1 tbsp gram-flour
      • 1 tbsp red chili powder
      • 1/2 tsp baking powder
      • salt to taste
      • Oil for deep frying

      [/tab] [tab]Yield: 6 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Place chicken mince, potatoes, egg in a large bowl. Add bread crumbs, flour, gram flour, baking powder, green chilies, mint and ginger garlic paste. Season with cumin, red chili and salt. Mix well and knead a hard dough.

      Step 2

      Lightly grease a cutting board. Spread the dough on the board. Roll it out to a thick round shape with a rolling pin. Make doughnuts with the help of a doughnut cutter.

      Step 3

      Heat oil in a deep skillet or wok over medium heat. Fry doughnuts for 8-10 minutes or until golden brown.Remove from the oil and drain on kitchen paper. Chicken Doughnuts are ready to serve. ENJOY!!

      [/tab] [tab]

      • Serve with Ketchup.

      [/tab] [/tabs]

    • Chicken Wings Fricassee Recipe

      This comforting, old-fashioned dish with flavorful gravy uses inexpensive chicken wings for an impressive dinner. Check it out the Chicken Wings Fricassee recipe here.

      [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 12 chicken wings
      • 2 medium onions, finely chopped
      • 1 garlic clove, minced
      • 1-1/4 cups water
      • 1/3 cup all-purpose flour
      • 3 tbsp vegetable oil
      • 1 tsp seasoned salt
      • 1 tsp salt
      • 3/4 tsp pepper, divided
      • hot cooked rice

      [/tab] [tab]Yield: 4 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Cut chicken wings into three sections; discard wing tips. Set aside.
      Step 2

      In a large shallow bowl, combine flour, seasoned salt and 1/2 tsp pepper. Mix well.
      Step 3

      Place wings into bowl. Toss to coat evenly.
      Step 4

      Heat oil in a large skillet over medium heat. Cook for 8-10 minutes or until light brown on all sides.
      Step 5

      Saute in garlic and onions; cook until tender. Add water. Bring to a boil then reduce heat. Season with salt and pepper.
      Step 6

      Simmer, uncovered, for 30 minutes or until all juices run clear. Chicken Wings Fricassee is ready to serve. ENJOY!

      [/tab] [tab]

      • Serve over rice.

      [/tab] [/tabs]

    • Nutty Crunch Delight: Baked Chicken Fingers with a Twist!

      Tender, juicy chicken fingers coated in crunchy toasted Nuts. The flavor is amazing and they are faux-fried in the oven!

      Nutty Baked Chicken Fingers

      This Nutty Oven Fried Chicken recipe is truly wonderful and is low fat and low calories. Chicken is breaded with pecan-baking mix mixture then baked in butter in the oven. a quick and easy to prepare finger food or a snack.

      Include these chicken bites at your next buffet party or feature them as a main dish (enough for five main-dish servings). This recipe couldn’t be any easier or quicker…and, at 53 calories there is no guilt!”

      Super quick and easy to make, and these chicken fingers came out delicious. The aroma during the cooking made the whole house smell great

      Once these easy, cheesy tenders are on your dinner table, the next question to tackle is “What and how many dipping sauces should join the party?” I’m all for variety when it comes to dipping and dunking, and luckily these cheesy tenders pair well with a whole host of options, from ketchup and ranch to barbecue and marinara (hello, chicken parmesan tenders!). So preheat that oven and get ready to take poultry to a whole new level of healthy perfection.

      Nutty Baked Chicken Fingers recipe
      Photo: Nutty Baked Chicken Fingers
      Nutty Baked Chicken Fingers recipe
      Photo: Nutty Baked Chicken Fingers
      Photo: Nutty Baked Chicken Fingers
      Photo: Nutty Baked Chicken Fingers
      Nutty Baked Chicken Fingers recipe
      Photo: Nutty Baked Chicken Fingers

      [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 60  minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

      • 1 broiler/fryer chicken (3 to 4 pounds), cut up
      • 1 cup biscuit/baking mix
      • 1/2 cup evaporated milk
      • 1/3 cup butter, melted
      • 1/3 cup finely chopped pecans
      • 2 tsp paprika
      • 1/2 tsp poultry seasoning
      • 1/2 tsp salt

      [/tab] [tab]

      Yield: 6 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Place milk in a shallow bowl. Place biscuit mix, pecans and seasonings in another shallow bowl. Mix well

      Step 2

      Dip chicken pieces in milk. Then coat with pecan mixture. Place in a lightly greased 13×9-inch. baking dish. Drizzle with butter.

      Step 3

      Bake, uncovered, at 350 degree F, for 1 hour or until chicken is crispy and all juices run clear. Nutty Oven-Fried Chicken is ready to serve. ENJOY!!

       

      • You Can serve this crunchy Fried Chicken with Pineapple Coleslaw.

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    • Cajun Country Fried Chicken Recipe

      This Cajun fried chicken recipe is a classic in many Cajun families on Sunday night.

      [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 10

      [/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 4 boneless skinless chicken thighs (about 1 pound), halved
      • 8 boneless skinless chicken breast halves
      • 2 cups milk
      • 1-1/4 cups all purpose flour
      • 2 tbsp Cajun seasoning, divided
      • 1/2 tsp lemon-pepper seasoning
      • 1/2 tsp garlic salt
      • Oil for deep-fat frying

      [/tab] [tab]

      Yield: 10 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      In a large bowl, mix together the milk and 1 tablespoon Cajun seasoning. Add chicken. Cover and refrigerate for at least 2 hours.
      Step 2

      In a large resealable plastic bag, combine the flour, lemon-pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture.
      Place chicken in flour mixture. Shake to coat.
      Step 3

      Heat oil in a large skillet over medium heat. Fry chicken for 7-8 minutes or until chicken golden brown. Cajun Country Fried Chicken is ready to serve. ENJOY

      [/tab] [tab]

      • Serve with roasted potatoes and any dipping sauce.

      [/tab] [/tabs]

    • A Feast for the Eyes & Taste Buds: Make Colorful Chicken Pasta!

      A simple, easy-to-make Chicken pasta dish with plenty of flavor.Check it out Colorful Chicken Pasta recipe here:

      [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

      • 1-1/2 pounds boneless skinless chicken breasts, cut into 3-inch strips
      • 1 can (14-1/2 ounces) diced tomatoes, undrained
      • 1 package (16 ounces) frozen California-blend vegetables
      • 1 package (16 ounces) angel hair pasta
      • 1/2 cup chopped onion
      • 2 tbsp olive oil
      • 1 tsp lemon-pepper seasoning
      • 1 tsp dried basil
      • 1/2 tsp onion powder
      • Shredded Parmesan cheese

      [/tab] [tab]

      Yield: 5 servings

      Amount per serving.

      • Calories:484
      • Fat:8 g
      • Cholesterol:63 mg
      • Sodium: 251 mg
      • Carbohydrate: 65 g
      • Fiber: 5 g
      • Protein:35 g

      Step 1

      Heat oil in a large skillet over medium heat. Saute chicken in oil for 5 minutes or until lightly browned. Season with the lemon-pepper, basil and onion powder.

      Step 2

      Add tomatoes, frozen vegetables, onion. Bring to a boil then reduce heat to low. Cover the skillet and simmer for 8 minutes or until chicken juices run clear and vegetables are tender.

      Step 3

      Meanwhile, cook pasta according to package directions. Rinse with cold water and drain. Place pasta in a large serving dish.

      Step 4

      Place chicken and vegetable mixture over it. Top with Parmesan cheese. Colorful Chicken Pasta is ready to serve. ENJOY!
      [/tab] [tab]

      • You Can serve this colorful pasta with Garlic Cheese Bread Slices.

      [/tab] [/tabs]

    • Oven-fried Parmesan Chicken Recipe

      Lots of garlic butter and Parmesan guarantee intense flavor in this baked chicken. The chicken come out very moist. Everyone will call you a gourmet cook when you serve this tasty chicken. Don’t tell them how easy it is to prepare. Check it out Oven-fried Parmesan Chicken recipe here:

      [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 1 broiler/fryer chicken (3 to 4 pounds), cut up
      • 6 tbsp butter, melted
      • 5 tbsp dry bread crumbs
      • 3 tbsp grated Parmesan cheese
      • 3 tbsp cornmeal
      • 3/4 tsp salt
      • 3/4 tsp dried oregano
      • 1/4 tsp garlic powder

      [/tab] [tab]

      Yield: 4 servings

      Amount per serving.

      • Calories:595
      • Fat:40 g
      • Cholesterol:180 mg
      • Sodium:872 mg
      • Carbohydrate:12 g
      • Fiber:1 g
      • Protein:45 g

      [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Place bread crumbs, cheese, cornmeal, salt, oregano and garlic powder in a shallow bowl.

      Step 2

      Place butter in another shallow bowl. Dip chicken in butter then coat with crumb mixture.Place in a greased 15-in. x 10-in. x 1-in. baking pan.

      Step 3

      Bake, uncovered, at 375 degree F, for 45 minutes or until chicken is golden brown and all juices run clear. Oven-Fried Parmesan Chicken is ready to serve. Enjoy!!

      [/tab] [tab]

      [/tab] [/tabs]

    • Weeknight Dinner Fix: The Easy and Delicious Chinese Lemon Chicken!

      On busy weeknights when I’m tempted to order in, this is the recipe I’ve been turning to again and again. Inspired by a takeout favorite, this weeknight recipe features chicken thighs that’s cooked until the edges are nice and crispy, quick stir-fried , and an irresistible sticky sauce. You’ll definitely want plenty of rice to soak up the extra sauce.

      A sweet and tangy Chinese recipe made with chicken thighs, oyster sauce, lemon juice, sesame oil, sesame seeds, salt, pepper and lemon pudding mix. The tart flavor of lemon works well with chicken. Serve with jasmine rice. Check it out Chinese Lemon Chicken recipe here

      [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time:20 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 3 skinless, boneless chicken thighs
      • 1 (3.4 ounce) package instant lemon pudding mix
      • 1 egg, beaten
      • 1/8 cup cornflour
      • 1/2 cup water
      • 3 tbsp oyster sauce
      • 3 tbsp sugar
      • 2 tbsp toasted sesame seeds
      • 2 tbsp lemon juice
      • 1 tsp sesame oil
      • 1 tsp white sugar
      • 1/2 tsp black pepper
      • salt to taste

      [/tab] [tab]

      Yield: 4 servings

      Amount per serving.

      • Calories: 279
      • Total Fat:8.5g
      • Cholesterol:88mg

      [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      To Marinate Chicken:

      Cut chicken thighs into 1 inch pieces. Place chicken in a glass dish or bowl. Add sesame oil, oyster sauce, sugar, egg, salt and pepper. Mix well. Cover and marinate for 1 hour.
      Step 2

      To Make Lemon Chicken:

      After 1 hour,dip marinated chicken in cornflour. Saute in a large skillet for 10 minutes or until chicken is tender andd all juices run clear. Keep warm.
      Step 3

      To Make Sauce:

      Pour 1/2 cup water in a small saucepan. Bring to a boil then add sugar. Stir until sugar is dissolved. Stir in lemon juice and pudding mix until sauce is thickened.
      Step 4

      To Proceed:

      Pour sauce over all the fried chicken. Toss well. Top with toasted sesame seeds.Chinese Lemon Chicken is ready to serve. ENJOY!

      [/tab] [tab]

      • Serve with steamed or boiled rice.

      [/tab] [/tabs]

    • Chicken Fried Rice Recipe

      Chicken Fried Rice Recipe

      A quick and easy recipe for chicken fried rice made with soy sauce, mushrooms, chicken, green pepper and egg. Delicious. Check it out Chicken Fried Rice recipe here

      [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 1-1/2 cups cold cooked long grain rice
      • 3/4 cup cubed cooked chicken
      • 1/4 cup chopped fresh mushrooms
      • 1 egg, lightly beaten
      • 1 green onion, sliced
      • 2 tbsp reduced-sodium soy sauce
      • 1 tbsp canola oil
      • 1/4 tsp pepper
      • salt to taste

      [/tab] [tab]

      Yield: 2 servings

      Amount per serving.

      • Calories:368
      • Fat:14 g (saturated fat:2 g)
      • Cholesterol:153 mg
      • Sodium:684 mg
      • Carbohydrate:36 g
      • Fiber:1 g
      • Protein:23 g

      [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Heat oil in a large skillet or wok over medium-high heat. stir-fry mushrooms in oil for 2-3 minutes or until tender. Stir in the rice, chicken and soy sauce. Cover and cook over low heat for 8-10 minutes, stirring occasionally.

      Step 2

      Add egg. Cook and stir for 1-2 minutes or until egg is set.Season with salt and pepper. Sprinkle with green onions. Cover and cook for 2 minutes or until heated thorough. Chicken Fried Rice is ready now.Serve hot.

      [/tab] [tab]

      • Serve with Manchurian.

      [/tab] [/tabs]

    • Chicken Salsa Pizza Recipe

      Chicken Salsa Pizza Recipe

       This zippy Chicken Pizza is sure to become the most-requested version in the house. Cooked chicken and a pre-baked crust make it quick, easy and oh-so-good. Check it Out Chicken Salsa Pizza recipe Here:

      [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

      [review]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 2 cups shredded cheddar cheese, divided
      • 1-1/3 cups salsa
      • 1 cup cubed cooked chicken
      • 1 prebaked 12-inch pizza crust

      [/tab] [tab]

      Yield: 4 servings

      Amount per serving.

      • Calories: 555
      • Fat: 24 g (Saturated fat: 13 g)
      • Cholesterol: 91 mg
      • Sodium: 1,258
      • Carbohydrate: 48 g
      • Fiber: 3 g
      • Protein: 33 g

      [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Place pizza crust on an ungreased 12-inch. pizza pan. Sprinkle with 3/4 cup of cheese.Top with the chicken, salsa and remaining cheese.

      Step 2

      Bake at 450 degree f, for 8-10 minutes or until cheese is melted and bubbly.

      Step 3

      Remove from the oven. Cut into wedges. Chicken Salsa Pizza is ready to serve. ENJOY!!
      [/tab] [tab]

      • Serve with any dipping sauce.

      [/tab] [/tabs]

    • Chicken Tikka Boti Recipe

       Chicken Tikka Boti

      Make delicious Chicken Tikka Boti at home with this simple and easy recipe and charm the taste buds of your family and friends. Check it out the Chicken Tikka Boti recipe here.

      chicken-tikka-recipe
      Chicken Tikka Boti

      [one_third] Prep Time: 5 minutes + marination[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 500 gm boneless chicken
      • 2/3 cup yogurt
      • 4 tbsp lemon juice
      • 1 tbsp fresh coriander, chopped
      • 2 tsp ginger garlic paste
      • 1 tsp red chilli powder
      • 1/2 tsp turmeric powder
      • 1/4 tsp ground cumin
      • 1/4 tsp black pepper
      • salt to taste
      • Oil as required

      For Garnishing:

      • Lettuce leaves
      • onion rings
      • lemon wedges

      [/tab] [tab]

      Yield: 4 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      In a large bowl, mix together the ginger garlic paste, 1 tablespoon oil, turmeric powder, red chilli powder, ground cumin, salt and black pepper. Stir in yogurt and lemon juice. Mix until well combined.

      Step 2

      Stir in the chopped fresh coriander. Place chicken into the bowl. Toss to coat evenly. Cover and marinate for 2 hours.

      Step 3

      Preheat oven to 180 degree C. Bake in the preheated oven for 20 minutes or until chicken is tender and charred from the edges.

      Step 4

      Transfer into a lettuce lined dish. Garnish with onions, lemon wedges. Chicken Tikka Boti is ready to serve. ENJOY!!

      [/tab] [tab]

      •  Serve hot with naan and raita.

      [/tab] [/tabs]

    • Impress Your Guests: Authentic Chicken Biryani Recipe!

      Impress Your Guests: Authentic Chicken Biryani Recipe!

      Chicken Biryani is by far the most popular Pakistani/Indian rice recipe around the globe. This delicious dish is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. Check it out Chicken biryani recipe here:

      [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

      For Chicken Biryani Masala:

      • 3 pounds boneless chicken, cut into chunks
      • 4 potatoes, peeled and cut into half
      • 2 onions, finely chopped
      • 2 tomatoes, peeled and finely chopped
      • 2 cloves garlic, minced
      • 4 tbsp vegetable oil
      • 2 tbsp plain yogurt
      • 2 tbsp chopped fresh mint leaves
      • 1 tbsp minced fresh ginger root
      • 1 tsp salt
      • 1 tsp cumin powder
      • 1/2 tsp red chili powder
      • 1/2 tsp black pepper
      • 1/2 tsp turmeric powder
      • 1/2 tsp cardamom powder
      • 1 (about 2-in) piece cinnamon stick

      For Rice:

      • 1 pound basmati rice
      • 4 cups chicken stock
      • 2-1/2 tbsp vegetable oil
      • 5 pods cardamom
      • 3 whole cloves
      • 1 large onion, diced
      • 1 ( about 1-in) piece cinnamon stick
      • 1 pinch powdered saffron
      • 1-1/2 tsp salt
      • 1/2 tsp ground ginger

      [/tab] [tab]Yield: 8  servings

      Amount per serving.

      • Calories: 824
      • Carbohydrates: 78.3 g
      • Cholesterol: 131 mg
      • Fat: 34.9 g
      • Fiber: 5.1 g
      • Protein:47.2 g
      • Sodium:973 mg

      [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      To Make Chicken Masala:

      Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Add potatoes and fry until lightly browned. Take it out in a plate and keep aside.
      Step 2

      Heat remaining oil over high heat. Add onion, garlic and ginger. Cook and stir for 3-4 minutes or until onions turn golden. Season with red chili, pepper, turmeric, cumin, salt. Stir in the tomatoes.

      Step 3

      Cover and simmer for 5 minutes or until tomatoes are soft. Add yogurt, cardamom and cinnamon stick. Cover and simmer for 15 minutes or until all water dries up.

      Step 4

      Place chicken into the skillet. Stir chicken to coat evenly with the spice mixture. Cover and cook for 35 minutes or until the chicken is tender. Remove the lid, and cook on high heat for 3-4 minutes or until gravy is thickened.

      Step 5

      To Make Rice

      Wash rice with few changes of water and soak for 30 minutes. Drain. Heat the chicken stock and salt in a medium-size pot. Meanwhile, heat ghee in a large skillet over medium heat. Add onions and fry until golden brown. Add saffron, ginger, cardamom and cloves. Stir in rice and cinnamon stick. Stir until the rice is coated with the spices.
      Step 6

      Pour hot stock-mixture over the rice. Stir well. Bring to boil. Cover and simmer for 15 minutes. Then add chicken mixture and potatoes. Gently stir them into the rice. Turn heat to low and cook 10 minutes longer or until rice are fluffy.

      Step 7

      Do not lift lid and stir while cooking. Transfer into a serving dish. Chicken Biryani is ready to serve. ENJOY!!

      [/tab] [tab]

      • Serve with salad or raita.

      [/tab] [/tabs]