Name: Vietnamese Claypot Chicken
Yield: 2 people
Ingredients: 2 pounds Chicken legs/thighs; 1/4 cup soy sauce; 1 1/2 cup water; 2 tbsp white vinegar; 1 tbsp lemon juice; 2 tbsp vegetable oil; 1/2 cup sugar; 1 onion (diced); 1 tsp chillies (minced); 2 flakes garlic (minced); 1 tbsp ginger (minced); Cilantro (to garnish)

Vietnamese Claypot Chicken #AtoZChallenge

Updated on January 29, 2021 By Shalini 1 Comment - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

If you ask me what my favorite cuisine is, I’ll undoubtedly say, Chinese! Yeah, and not Indian. And my favorite among them is Honey glazed Crispy Prawns. The day I cook Prawns like that, I’ll consider myself as a Chef. For now, I’m just an amateur.

When I started to cook Chinese, I had a misconception that all Chinese recipes had “Corn flour” as one of the main ingredients. I know, that was how I was- a big Zero in cooking!!

Introducing to you, Vietnamese Clay Pot Chicken, which doesn’t actually need a traditional clay pot. Well, as you might have guessed, I came to know that only now

This definitely tastes yummy, but if you prefer to make this dish mild or spicy, add crushed Thai chilly.

Adapted from: Appetite for China

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Vietnamese Claypot Chicken

Servings

2 people

Servings

2 people

Vietnamese Claypot Chicken

Servings

2 people

Servings

2 people

Ingredients

2 pounds Chicken legs/thighs
1/4 cup soy sauce
1 1/2 cup water
2 tbsp white vinegar
1 tbsp Lemon juice
2 tbsp vegetable oil
1/2 cup Sugar
1 Onion diced
1 tsp chillies minced
2 flakes garlic minced
1 tbsp ginger minced
Cilantro to garnish

Servings: people

Instructions

Mix the soy sauce, water, white vinegar and lemon juice in a bowl and set aside.
Heat the oil in a wok over medium-high heat. Place the chicken thighs in the wok and sear for about 5 minutes, until the skin is golden brown. Transfer to a plate and set aside.
Meanwhile, place skillet over medium heat, melt the brown sugar while stirring frequently to avoid scorching. When the sugar fully liquefied, immediate pour in the soy sauce mixture.
Add the chicken, onions, chilies, garlic, and ginger. Bring the liquid to a boil, then simmer and cook uncovered for 30 to 35 minutes, until the chicken is very tender and the sauce has reduced by at least half.
Transfer only the chicken to a serving dish and then pour the sauce over the chicken, garnish with cilantro springs, and serve hot with rice on the side.

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Chicken Sheekh Kebab #AtoZChallenge

Updated on April 25, 2016 By Shalini 3 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

One easy peasy recipe to try. Put all the ingredients onto the blender, spread around a skewer and grill. Tadaa..another flavourful chicken recipe is done!

Chicken Sheekh Kebab hails from Afghanisthan. Remember the Afghani Chicken Kebab which I prepared?

Ingredients:
Chicken mince 500 grams

Green chillies finely chopped 1-2

Onion finely chopped 1 medium

Ginger finely chopped 1 inch piece

Garlic finely chopped 4 cloves

Cashewnuts finely chopped 2 tablespoons

Chaat masala 1 teaspoon

Garam masala 1 teaspoon

White pepper powder 1 teaspoon

Fresh coriander leaves 2 tablespoons

Lemon juice 1 tablespoon

Salt to taste

Butter 2 tablespoons

Instructions:

In a bowl, mix together the minced chicken, green chillies, onion, ginger, garlic, cashew nuts, chaat masala, garam masala powder, white pepper powder, fresh coriander, lemon juice and salt.
Add the remaining ingredients and mix. Heat a grill pan and drizzle some oil. Wet your hands, take a little chicken mixture and spread it around a skewer. Press firmly and place the seekh kababs on the grill.
Cook, turning from time to time, so that they cook evenly all around. Drizzle butter at regular intervals. Serve hot.

Chicken Sheekh Kebab #AtoZChallenge

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Roasted Chicken Burger #AtoZChallenge

I’m a burger person. Give me an option to choose from pizza and burgers, I would any day choose burgers. Flavorful and easy to make!

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Roasted Chicken Burger

1 egg 1/2 cup fresh bread crumbs 1 tablespoon Old Bay ™ Seasoning kosher salt to taste

Roasted Chicken Burger

1 egg 1/2 cup fresh bread crumbs 1 tablespoon Old Bay ™ Seasoning kosher salt to taste

Ingredients

1 Onion chopped round
1 tomato chopped round
Chicken breasts sliced
1/4 cup lettuce finely chopped
salt and pepper to taste
1/2 tsp chili powder
Sauces of your choice

Servings:

Instructions

Marinate the chicken with salt, pepper and chili powder. Roast.
Take burgers buns, spread sauce (mayo, pizza sauce, chilli tomato sauce etc), Place the roasted chicken, onions, tomato and lettuce.

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Pepper Chicken- Chettinad Style #AtoZChallenge

Updated on January 29, 2021 By Shalini 7 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

We are going to now check out a fiery chicken dish from the famous Chettinad Cuisine. Chettinad is a place in the southern most part of Tamil Nadu, India. The cuisine is legendary for its hot and spicy dishes. But, it is nothing short of a feast for the gourmet. Though many dishes are complex in nature, this is one of the most easiest of them all.

I got this recipe from Pramila Aunty, mother of Dr. Roshan Radhakrishnan (who blogs at Godyears). Remember, they had graced this lil’ space with Mughlai Chicken, a couple of days ago! When I saw this dish made by her, I knew I had to give it a try. The recipe can be viewed at Roshan’s blog too.

This is dedicated to you, Aunty <3

Serve hot with Rice or Appams or Lace Rimmed Pancakes

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Pepper Chicken- Chettinad Style

Servings	Prep Time
3 people	10 mins

Cook Time

30 mins

Servings	Prep Time
3 people	10 mins

Cook Time

30 mins

Pepper Chicken- Chettinad Style

Servings	Prep Time
3 people	10 mins

Cook Time

30 mins

Servings	Prep Time
3 people	10 mins

Cook Time

30 mins

Ingredients

1/2 kg Chicken cut into 6 pieces; bone/boneless
2 tsp Ginger Garlic paste
4 tsp freshly ground pepper
1/2 coconut grated
4 tbsp oil/ghee
1/4 tsp Turmeric powder
3-4 cloves
1 inch piece of cinnamon
1 cup water
Salt as required

Servings: people

Instructions

Grind together ginger, garlic, grated coconut and peppercorns. I didn't have a food processor and hence used ginger-garlic paste, pepper powder and grated coconut as such.
In a hot pan, add ghee and cinnamon, cloves and turmeric.
Add the chicken pieces and the grounded masalas. Mix well.
Add water and cook till the water is reduced and chicken is mixed well with the masala.
In another pan, add little ghee and fry the chicken pieces.
Serve hot.

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Lemon Chicken #AtoZChallenge

I always try to bring out easy recipes for y’all. Obviously because I love to cook an easy recipe. Though I love to play around with food and tackle a new recipe, I am not patient when it comes to cooking. Leaving the meat for marination for 30-45 mins makes me all jittery. Because, once I am in the kitchen, I need to cook. So, if the recipe demands an overnight marination, I would prefer that.

This is one of the easiest and crazily delicious recipe that I have cooked. I mean it, when I say it. I agree that I was a bit skeptical in preparing this, worrying about the tangy taste of lemon. But, Man! It turned out exotic.

The Lemon Chicken which I prepared is from Canadian Chinese cuisine, a cooking style invented by early immigrants who adapted traditional Chinese recipes to Western tastes. All you got to do is marinate, deep fry and mix in lemon sauce. Tadaa…. It’s ready!

This crispy, crunchy, tender chicken can be served as an appetizer or as a side-dish to fried rice. Let it be on top of your menu for dinner or to simply munch on watching a football match.

Adapted from Rasamalaysia

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Lemon Chicken

Prep Time

20 mins

Cook Time

10 mins

Prep Time

20 mins

Cook Time

10 mins

Lemon Chicken

Prep Time

20 mins

Cook Time

10 mins

Prep Time

20 mins

Cook Time

10 mins

Ingredients

300 gms Boneless Chicken cut into bite-sized cubes
1/4+1/4 cups corn flour and all purpose flour mixture
oil for deep frying
a pinch sesame seeds

For Marinade

1 tbsp Corn flour
1/2 tsp soy sauce
1/2 tbsp Shaoxing wine optional

For Lemon Sauce

3 tbsp Lemon juice
1 tbsp Sugar
4 tbsp water
1 tsp Corn flour
Salt to taste

Servings:

Instructions

Marinate the chicken with the marinade and set aside. Mix the ingredients for sauce and set aside.
Coat the marinated chicken with corn flour-all purpose flour mix, deep fry and remove.
In a pan, add the ingredients for lemon sauce and bring to a boil.
Add the fried chicken to it, mix and coat well.
Top with a pinch sesame seeds and serve hot.

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Kerala Chicken Roast #AtoZChallenge

Updated on January 29, 2021 By Shalini 13 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

That’s one incredible looking dish, isn’t it? The recipe is taken from Lakshmi Nair’s cooking show- Magic Oven. It is a little time consuming as you got to marinate and fry the chicken in batches.

The gravy is made and then the fried pieces are added to it.

Would you try it out?

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Kerala Chicken Roast

Servings

4 peoplw

Servings

4 peoplw

Kerala Chicken Roast

Servings

4 peoplw

Servings

4 peoplw

Ingredients

For Marinade

1 medium Chicken cut into 20 pieces
1 tbsp Kashmiri Red Chilli Powder
1/2 tbsp Pepper crushed
1/4 tsp Turmeric powder
1 lime juice
Salt to taste

For Gravy

7 medium Onion finely chopped
2 tbsp ginger, garlic finely chopped
2 tsp Green chillies finely chopped
3 Tomatoes sliced
1 tsp coriander powder
1 tbsp kashmiri powder
1/4 tsp Turmeric powder
1 tsp Garam Masala
3 tbsp tomato sauce/ketchup
2 sprigs curry leaves
oil for frying, preferably coconut oil
Salt to taste

Servings: peoplw

Instructions

Marinate the chicken with lime juice, salt and pepper powder for about 1/2 an hour. Keep aside.
Make a paste with turmeric powder and red chili powder with a little water. Marinate the kept-aside chicken with this mix and keep it aside for another 15-20 mins.
Shallow fry the marinated chicken pieces till light golden brown. You needn’t make it crispy.
Heat some oil in a pan from the one you used for frying the chicken.
Add garlic, ginger and green chilies and saute. Add the onions and fry till they turn brown.
Add turmeric, red chili and coriander powder and saute.
Add the tomatoes, salt and garam masala and cook for about 5 mins.
Add tomato sauce, curry leaves and cook until you get a dry, thick gravy.
Add the fried chicken and mix well, cook till all the masala is coated well with the chicken.
Serve hot with steamed rice, chapati, dosa or the likes.

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Vietnamese Claypot Chicken #AtoZChallenge

Chicken Sheekh Kebab #AtoZChallenge

Roasted Chicken Burger #AtoZChallenge

Pepper Chicken- Chettinad Style #AtoZChallenge

Lemon Chicken #AtoZChallenge

Kerala Chicken Roast #AtoZChallenge

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