Spicy BBQ Chicken Noodles

Ingredients

Chicken boneless: 1/2 kg

Cabbage chopped: 1 flower

Noodles: 1 packet

Lemon: 2

Capsicum chopped: 2

Carrot chopped: 2

Sugar: 1 tsp

Sesame oil: 1 tsp

Ginger garlic paste: 1 tbsp

Chicken tikka masala: 2 tbsp

Soya sauce: 2 tbsp

White vinegar: 2 tbsp

Oil: as required

Salt: to taste

Method

Boil 1 packet noodles in water and add 2 tbsp oil. When noodles turn soft strain it and cool it and grease it. Take chicken and add 2 tbsp chicken tikka, 1 tbsp ginger garlic paste, salt to taste and lemon to coat and fry it in frying pan till it turns golden brown.In awoke, heat 2 tbsp oil and add 2 chopped carrot, 2 capsicum chopped and 1 chopped cabbage to stir fry.

Now Add 2 tbsp soya sauce, 2 tbsp vinegar, salt to taste, 1 tsp sugar and add chicken in it. Pour 1 tsp sesame oil from top and serve hot.

Butter Chicken Pratha Roll

Ingredients

Chicken 1/2 kg

Fresh cream 1/2 packet

Red chili crushed 1 tsp

Black pepper crushed 1 tsp

Raw papaya paste 1 tsp

Butter 1 tbsp

Oil 2 tbsp

Salt to taste

Parathay 6 to 8

For salad:

Onion 2

Lemon 2

Green chilies chopped 4

Mint chopped 1/2 bunch

Salt to taste

Method

For salad in a bowl add 2 sliced onion, 2 lemon juice, salt to taste, 1/2 bunch mint chopped and 4 green chilies chopped to mix. Salad is ready. Wash 1/2 kg chicken and add in bowl with 1 tsp papaya paste, 1 tbsp ginger garlic paste and salt to taste to mix. Now cook chicken in wok till water dries. Then add 1/2 packet fresh cream, 1 tsp red chili crushed. 1 tsp black pepper crushed, 1 tbsp butter with 2 tbsp oil to cook.Now place paratha and put chicken mixture in center with onion salad and roll it.

Butter chicken roll is ready.

Spicy Yummi Chinese Chicken Pizza

Ingredients:
1 tablespoon chili or vegetable oil
3/4 pound boneless, skinless chicken breast halves, reduce into 1/2-inch items
1 tsp finely chopped gingerroot
One and a half may (8 ounces) no-salt-added tomato sauce
1 tablespoon chili puree along with garlic
1 teaspoon soy sauce
One and a half bundle (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 in . in size)
1/3 cup sliced water chestnuts, drained
2 ounces small pea pods, strings removed (1/2 mug)
1/3 cup sliced red onion
2 cups shredded mozzarella cheese (Eight ounces)
Fresh cilantro leaves, in the event that preferred

How to make Spicy Chinese Pizza.

Warmth stove to 375º. Warmth wok or even 10-inch skillet over high heat. Add oil; rotate wok in order to coat aspect. Include chicken and gingerroot; stir-fry 2 to 3 minutes or even till chicken is not pink within middle. Reduce warmth to moderate. Stir within tomato sauce, chili puree as well as soy sauce.
Spoon chicken mixture on to bread shell in order to inside 1/2 inch of edge. Top with water chestnuts, pea pods as well as onion. Spread along with cheese.
Bake 15 to 20 minutes or until pizzas is actually warm and cheese is actually dissolved. Sprinkle with cilantro.

Chinese Recipe :Hot n Sour Honey Chicken Wing

Ingredients:

1 c. honey
1/2 c. soy sauce
2 tbsp. ketchup
1/2 tsp. ginger
1 clove garlic, crushed
4 tbsp. oil
Dash salt, optional
Dash pepper, optional
Directions:

Combine all ingredients and cover 5 pounds of chicken. No need to marinate.
Bake about one hour at 400 degrees Fahrenheit. Best if prepared a day ahead and rebaked one hour at 400 degrees Fahrenheit.

spicy Chicken Satay with Peanut Sauce( Thai Recipes)

INGREDIENTS
1/2 cup lime juice
1/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
4 cloves garlic, minced
1/4 teaspoon ground red pepper
3 boneless skinless chicken breast halves (about 1-1/4 pounds)
18 bamboo skewers (10 to 12 inches long)
1/4 cup chunky or creamy peanut butter
1/4 cup thick unsweetened coconut milk* or Thick Coconut Milk Substitute (recipe)
1/4 cup finely chopped onion
1 teaspoon paprika
1 tablespoon finely chopped fresh cilantro
*Coconut milk separates in the can, with thick cream (consistency may be soft like yogurt or firm like shortening) floating to the top over thin, watery milk. Spoon thick cream from top after opening can. If less than 1/4 cup, make up difference with remaining coconut milk.

PREPARATION:

Stir lime juice, soy sauce, brown sugar, garlic and red pepper in medium bowl until sugar dissolves. Set 1/3 cup marinade aside in cup.
Slice chicken lengthwise into 1/3-inch-thick strips. Add to remaining marinade in bowl and stir to coat evenly.
Cover and set aside at room temperature 30 minutes or cover and refrigerate up to 12 hours.
Cover skewers with cold water. Soak 20 minutes to prevent them from burning; drain.
Place peanut butter in medium bowl. Stir in 1/3 cup reserved marinade, 1 tablespoon at a time, until smooth. Stir in coconut milk, onion and paprika. Transfer sauce to small serving bowl; set aside.
Drain chicken; discard marinade. Weave 1 or 2 slices chicken onto each skewer.
Grill skewers over hot coals or broil 2 to 3 minutes per side or until chicken is no longer pink in center. Transfer to serving platter.
Sprinkle sauce with cilantro; serve with skewers. Garnish as desired.

Fried Chicken with Lime Sauce

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed

Directions

Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

Spicy chicken soup

Ingredients:-

3 tbsp ——– oil 2 tbsp ——– Thai red curry paste Half ——– Large onion, thinly sliced 2 ——– Clove garlic, crushed 1 tsp ——– Chopped fresh ginger Half tsp ——– Freshly ground black pepper 40 gms ——– Fresh mushroom, sliced 15 gms ——– Lime leaves 15 gms ——– lemon grass 175 gms ——– diced chicken 1 litre ——– Chicken stock 75 gms ——– Bean sprouts Half cup ——– Lemon juice 10 gms ——– Chopped coriander Salt to taste

Method:-

1. Heat oil in sauce pan and sauté onion, garlic and ginger until onion
   become soft.
2. Add chicken, Thai curry paste, lemon grass, lime leaves and mushrooms and stir for 30 seconds.
3. Add chicken stock and the remaining ingredients except coriander and bring to a boil. Adjust seasoning.
4. Reduce heat and cook for five minutes.
5. garnish with coriander and Serve hot

Baked Juicy Chicken drumsticks

Ingredients

Marinade

• 8-10 chicken drumsticks
• lemon juice one table spoon
• 1 tsp. of salt

For Coating

• 1/2 cup plain dried bread crumbs
• 1/2 cup finely chopped corn flakes
• 2 tbsp. sesame seeds
• 1/2 teaspoon salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• 1 tsp. red chili powder
• 1 large egg, lightly beaten
• 4 tbsp. milk
• 8 chicken drumsticks
• lemon juice one table spoon
• 1 tsp. of salt
• 3 tablespoons melted butter

Chicken drumsticks Preparation:

1. Put the drumsticks in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the drumsticks.
2. Cover and marinate for at least 3 to 4 hours.
3. Beat the egg and milk in a bowl. Combine the bread crumbs, corn flakes,sesame seeds, salt, pepper, chili powder and garlic powder in a plastic bag.
4. Dip the drumsticks in the egg mixture, then shake in the bag to coat.
5. Preheat the oven to 450 degrees. Grease a baking sheet.
6. Arrange the coated drumsticks on a greased baking sheet and drizzle with the melted butter.
7. Bake for 25 to 30 minutes.
8. Serve immediately with chutney.

Chicken sweet-corn soup

                                     

Ingredients

• 1 litre chicken stock.
• 200 gm chicken breast.
• 300 gm creamed sweet corn.(canned)
• 1 chicken stock cube.
• 2 tbsp cornflour.
• 1 tsp ginger paste.
• 1 tsp sesame oil.
• 2 egg whites.(beaten)
• 2 tsp soy sauce.

         Directions

1. Cook the  chicken with salt and water till cooked.
2. Cool it and shred in long strips with hands.
3. In a pan combine all the ingredients except cornflour,eggs and soy sauce.
4. Bring it to a boil for 10-15 minutes.
5. Mix cornflour with 1/4 cup cold water and pour into soup,mix well.
6. add the egg whites slowly in hot soup from a height.
7. add soya sauce and adjust the seasoning.