To make this recipe, you will need the following ingredients:

Ingredients used to marinate the chicken

• ½ kg chicken boneless, cut into bite-sized pieces
• salt to taste
• 1 tsp paprika powder
• 1 tsp red chili powder
• 1 tsp cumin seeds
• ½ tsp black pepper
• 1 tbsp garlic paste
• 2 tbsp tomato paste
• 1 tbsp vinegar
• ½ cup yogurt
• 1 tbsp cooking oil for cooking the marinated chicken

White sauce ingredients

• 1 to 2 tbsp butter
• 1 tbsp all-purpose flour
• 1½ cup milk
• salt to taste
• ¼ tsp black pepper
• ¼ tsp dried oregano leaves
• ½ tsp dried parsley leaves
• mozzarella and cheddar cheese, grated
• fresh coriander leaves, chopped

Marinate the chicken

The first step is to marinate the chicken. In a large bowl, add the chicken pieces and season with salt, paprika, red chili, cumin, black pepper, garlic paste, tomato paste and vinegar. Mix well to coat the chicken evenly. Then add the yogurt and mix again. Cover the bowl with plastic wrap and refrigerate for at least an hour or overnight for better results.

Chicken marinade

The next step is to cook the marinated chicken. Heat oil in a large skillet over high heat for 1 to 2 minutes and cook the chicken pieces on low flame for about 15 minutes, turning occasionally if needed, until golden and cooked through. Turn off the flame and keep it aside.

White Sauce

In a small saucepan over low heat, melt the butter and whisk in the flour. Cook for a few minutes, stirring constantly, until smooth and bubbly. Gradually whisk in the milk and bring to a boil. Lower the heat and simmer for about 10 minutes, stirring occasionally, until thickened. Season with salt, pepper, oregano and parsley. Cook until deisred thickness and turn off the flame.

Preheat your oven to 180°C (356°F) and grease a baking dish. Transfer the chicken to the prepared baking dish and drizzle white suace over the chicken. Sprinkle some cheese and garnish with fresh coriander leaves on top and bake for another 10 minutes or until the cheese is melted. Using the oven is highly recommended for doing this step. However, you can do it without an oven with extra care while cooking the chicken drizzled in white sauce and cheeze on the top using a normal gas burner. Use hand gloves and a kitchen clamp to avoid burning your hands while cooking.

Enjoy your Turkish style chicken with rice, bread or salad. Share your experience by filling the feedback form at the end of this post.

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Chicken Manchurian Recipe

Ingredients

Ingredients used to marinate the chicken

• 1 egg
• salt to taste
• 1 tsp crushed red chili
• ½ tsp black pepper crushed
• 1 tsp garlic
• 350 grams boneless chicken
• 2 tbsp soy sauce
• 1½ tbsp vinegar
• 2 tbsp refined flour
• 2 tbsp corn flour
• cooking oil for frying

Sauce Ingredients

• 1 tsp oil
• ½ tsp garlic
• ½ tsp vinegar
• 1 tbsp soy sauce
• 2 – 3 tbsp chili garlic sauce
• 3 – 4 tbsp tomato ketchup
• 1 tsp sugar or to taste
• salt to taste
• ½ tsp black pepper or to taste
• ½ tsp paprika powder
• ½ capsicum
• 1 cup water
• 1 tsp corn flour mix in water
• spring onino (green part)

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Chicken Enchiladas

Ingredients

• 500 grams Chicken boneless
• 1 tbsp garlic
• ½ tsp salt or to taste
• 1 tsp crushed red chili
• ½ tbsp tandoori masala
• 2 pinches orange food color
• 1 tsp lemon juice
• 1 cup yogurt
• 2 tbsp cooking oil
• 1 capsicum (optional)
• bread slices as required
• chopped onions to taste
• mozzarella and cheddar cheese to taste

Video

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Crispy Chicken Fingers Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 328kcal

Ingredients

• 1/2 kg Chicken Boneless Strips
• salt to taste
• 2 tbsp yogurt
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tsp crushed garlic
• 1 tsp black pepper
• 1/2 tsp chicken powder
• 1 – 2 tbsp cornflour
• 1 egg white
• breadcrumbs as required
• cooking oil for frying

Instructions

• To marinate the chicken strips, add salt, vinegar, soy sauce, garlic and yogurt in a shallow bowl. Mix the ingredients and let it marinate for 1 to hours.
• Later, add black pepper, chicken powder and corn flour. Use spoon or hand to mix them together. Then add white of an egg and mix again. Keep the mixture aside for 10 to 15 minutes.
• Coat all the strips with breadcrumbs. Heat oil and fry them instantly or store them in a freezer up to 1 week for later use.

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Crispy Chicken Cheese Box

Ingredients

• 2 tbsp Oil
• 350 g small boneless chicken pieces
• 1 tsp crushed garlic
• salt to taste
• 1 tsp crushed red chili
• 1/2 tsp Paprika
• 1/4 tsp white pepper
• 1/2 tsp dried parsley
• 1 tsp vinegar
• 1 tbsp soy suace
• 1 tsp chili or hot sauce
• 1 tbsp BBQ sauce
• 2 tbsp Tomato ketchup
• 2 – 3 tbsp capsicum
• Mozzarella and cheddar cheese to taste

Assembling and cooking

• Fresh bread slices as required
• Mozzarella slices
• Eggs as required
• Breadcrumbs as required
• Oil as required for deep frying

Instructions

• Fry small chicken boneless pieces until color changes.
• Add garlic and fry for 2 minutes.
• Season with salt, crushed red chili, white pepper, and dried parsley. Optionally, you can also add paprika powder. Add vinegar and sauces as per the quantity listed above.
• After stirring for a few seconds, cover the pan with a lid and cook on low flame until the chicken is done.
• Then add capsicum, mozzarella, and cheddar cheese. Stir and continue to cook for a few seconds. Turn off the flame and let the stuff cool down.
• Take two slices of bread and remove their crust. Make a box arranging the cooked stuff and sliced mozzarella cheese in between the two bread slices.
• Dip the bread boxes in beaten eggs and coat them in breadcrumbs.
• Heat oil for deep frying. Fry the bread boxes on high flame until golden. When done, take out on an absorbent paper and serve.

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Bombay Biryani

Ingredients

• 1/3 cup Oil
• 1 qt Bay leaf
• 1 qt Black cardamom
• 1 qt Cinnamon stick (about 1 inch size)
• 1 tsp Cumin seeds
• 1/4 tsp Black pepper corna
• 2 qt Green cardamoms
• 1500 g chicken
• 2 – 3 tbsp Ginger and garlic
• 4 – 5 crushed green chilies
• Salt to taste
• 1 1/2 tsp Red chili powder
• 1 1/2 tsp Coriander powder
• 2 tbsp Homemade Bombay Biryani Masala or you can use the one of your favorite brand
• Potatoes large sized (optional)
• 2 qt Fried onions large sized
• 1 cup Yogurt
• 4 qt Tomatoes blended
• 4 – 6 quantity of dried plums
• 1 kg Basmati rice (already boiled for the recipe)
• 1/8 tsp Orange food color mixed in milk

Garnishing ingredients

• Tomato slices as required
• Lemon slices as required
• Green chilies as required
• Coriander and mint leaves as required
• Fried onion as required

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Crispy Spicy Fried Drumsticks

Ingredients

• 8 qt Chicken leg pieces
• Salt to taste
• 2 tbsp Vinegar
• 1 tbsp Hot sauce or chili sauce
• 1 tsp Black pepper
• 1 tsp Red chili powder
• 1/2 tsp Garlic powder

Dredging station | Spicy flour mixture

• 2 cup Refined flour
• 1/2 tsp Baking powder
• 1/4 cup Cornflour
• 1/2 tsp Salt
• 1/2 tsp White pepper powder
• 1/2 tsp Mustard powder
• 1/2 tsp Red chili powder
• Oil for deep frying

Instructions

• Marinate the chicken leg pieces by adding salt to taste, vinegar, and hot or chili sauce. Season the pieces with black pepper, red chili powder, and garlic powder. Coat the chicken pieces well with the spice mixture using your hand.
• Roll up the chicken in the plastic wrap tightly and keep it in the refrigerator overnight.
• When the chicken is ready for cooking, prepare a spicy coating mixture. Start by sieving refined flour along with baking powder into a large mixing bowl. Add refined flour and whisk to mix well. Season it with salt, white pepper powder, mustard powder, and red chili powder. Whisk to mix well.
• Working with 1 piece of chicken at a time, place it in the flour mixture. Use your hand to clench the piece and press the flour coating onto it. Then dip it in the chilled water for few seconds. Place it again in the flour mixture to press more flour onto it.
• Place the coated chicken on the rack and repeat dredging the remaining chicken. Set aside at room temperature for at least 10 minutes and up to 30 minutes while you set up for frying and heat the oil.
• Place 2 or 3 pieces of the chicken pieces in the oil and deep fry on a medium flame for 10 to 12 minutes.
• Transfer the chicken to the rack and allow extra oil to shed. Let cool at least 10 minutes before serving.

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