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Wednesday, August 6, 2014

Popcorn Chicken – Better than KFC

Popcorn Chicken
Why it’s better than KFC?
Bite sized chicken chunks are coated with Panko ( Japanese) breadcrumbs instead of regular bread crumbs, which absorbs less oil and keeps Popcorn Chicken light and crispy.
Chicken is fried in oil instead of lard, normally restaurants fry chicken pieces in lard or shortening ( Vanaspathi).
You can flavor popcorn chicken as per your taste.
Ingredients
Chicken Thigh or breast meat – 250 gms
Red chilli powder or black pepper powder – 1 and ¼ tsp
Garlic powder – 1 tsp
Lemon juice – ½ tsp
Salt to taste
Egg – 1 number
Plain flour / Maida – ¼ cup
Panko Breadcrumbs – 1 and ½ cups
Panko breadcrumbed Chicken
Method
  1. Chop the chicken thigh or breast meat into bite sized pieces.
  2. Marinade chicken pieces with 1 tsp red chili powder, 1 tsp garlic powder, ½ tsp lemon juice and required salt for at least 20 minutes.
  3.  Lightly beat an egg with ¼ tsp red chili powder and 2 generous pinches of salt  in a bowl.
  4. Place plain flour in another bowl. and set aside.
  5. Place panko breadcrumbs in a wide bowl or plate and set aside.
  6. Heat oil in a deep frying pan.
  7. First add 4 or 5 marinated chicken pieces to the plain flour mixture and coat well with flour, shake excess flour from the chicken pieces and add it to the egg mixture. Quickly shake to drip of excess egg from chicken pieces and add it to the panko breadcrumbs and coat well. Place breadcrumb coated chicken pieces on to separate plate. Continue the same process with rest of chicken pieces.
  8. Once the oil is hot, lower the heat to medium and start adding chicken pieces to oil in batches. Fry the chicken pieces until golden brown, crispy and drain on to a paper towel.

  9. Serve hot Popcorn Chicken with sauce of your choice.
Popcorn Chicken Recipe

Saturday, July 12, 2014

Restaurant Style Butter Chicken Recipe / Chicken Tikka Masala Recipe with step by step pictures

                                                Mye's Kitchen
Butter Chicken Recipe
Ingredients to marinade chicken
Chicken pieces ( Boneless or with bone ) – 250 grams
Kashmiri red chilli powder – 1 teaspoon
Ginger & Garlic paste – 1 teaspoon
Lemon Juice – ¼ teaspoon
Salt – ½ teaspoon

Ingredients for sauce
Butter – 3 tablespoon
Oil – 1 teaspoon
Onion large sliced – 1 number
Tomato large sliced – 1 number
Ginger sliced – 1” piece
Green Cardamom – 4 numbers
Cashewnuts – 8 numbers
Kasuri methi leaves – generous pinch
Kashmiri red chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Sugar – 1 teaspoon
Salt – required
Thickened cream – ¼ cup



Restaurant style Butter Chicken 
Method
  1. Marinade chicken pieces with 1 teaspoon ginger & garlic paste, 1 teaspoon kashmiri red chilli powder, 1/4 tsp lemon juice and ½ teaspoon salt, for at least half an hour.


  2. Add 1 tablespoon butter in a pan, when butter melts add the marinated chicken pieces and fry on medium heat until chicken is 3/4th done. Remove fried chicken to a plate and set aside.


  3. In the same pan add 1 tsp oil, add chopped onion, ginger slices, whole cardamom and cashewnuts. Sauté for few minutes on medium heat until onions turn transparent and glossy.
  4. Add kashmiri red chilli powder, coriander powder, sugar,  kasuri methi leaves and chopped tomatoes to the onions in the pan and sauté on medium heat for 2 mins or until tomatoes are cooked and mushy. Remove the pan from heat and allow the onion & tomato mixture to cool.
  5. Grind the onion & tomato mixture to a fine paste in a mixer grinder, adding very little water as required.
  6. Add 2 tablespoon butter to a sauce pan, when butter starts to melt add the ground paste and 1 cup water to the pan and bring the mixture to boil. When gravy is boiling add the fried chicken pieces to the gravy and season with required salt.
  7. Simmer the chicken pieces in boiling gravy on low heat for 7 mins or until chicken is fully cooked.
  8. Finally when the gravy is slightly thickened and chicken is cooked, turn off the heat. Add the cream slowly to the chicken gravy and stir well.
  9. Finally garnish Butter chicken curry with chopped coriander leaves and dollop of cream.
  10. Serve with basmati rice, Nan bread or Pilaf.

Chicken Tikka Masala Recipe