Chicken Nuggets

     Today is going to be another Non-veg chicken recipe. Story behind this recipe - My kid is a big crazy fan of store bought Chicken Nuggets. She is literally addicted to it. Somehow i managed to pull her out of it and thought of trying this home but in Indianized form. So, lets move on to the recipe.

ALL YOU NEED:

Boneless Chicken	1/4 kg
Panko Breadcrumbs	To rollover
Garlic Powder	1 spoon
Buttermilk	1 cup
Oil	To fry
Salt	1/4 spoon

For Coating 1:

Maida	2 spoons
Corn flour	1 spoon
Red chilly powder	1 spoon
Pepper Powder	3/4 spoon
Salt	To Taste

For Coating 2:

Egg	1 No.
Pepper Powder	1/4 spoon
Salt	To Taste

METHOD:
     Marinate chicken pieces in Buttermilk for 5 hours or even overnight is fine. After marination time. Take out the chicken pieces, drain the excess buttermilk. Take "For Coating 1" and mix it with water until it reaches dosa batter consistency. In another bowl, mix all the ingredients in "For Coating 2". In another late, add Panko Breadcrumbs as needed.
     Take a piece of chicken piece, dip it in "Coating 1"(Maida & Corn flour mixture) bowl, then dip it in "Coating 2"(Egg Mixture), then roll it in breadcrumbs. Place it in a plate. Keep repeating the same process for all the chicken pieces. Heat oil in a pan, when its hot, shallow fry the coated pieces in batches in medium flame and serve hot with ketchup.

Note: You can also add italian seasoning in "For Coating 1" by replacing the red chilly powder.

Chicken Tikka - Oven Style

     Just an heads up. The story behind this recipe is very very (actually BIG very) bad one. Better you can move to the recipe portion directly or if u still like to read, please dont blame or scold me, you can go ahead, i dont want to stop you anymore!!
     My wooden skewers was sitting idle for long time so only to use my skewers(!), decided to prepare this for our Sunday lunch. I can understand your thoughts. Without further wasting your time, lets move on to the recipe.

ALL YOU NEED:

Boneless Chicken	1/2 kg
Diced Onion	1 1/2 cup
Diced Tomato	1 cup
Diced Capsicum	1 cup
Red Chilly powder	2 spoons
Kashmiri Chilly powder	1 spoon
Turmeric Powder	Pinch
Coriander Powder	1 spoon
Cumin Powder	1/2 spoon
Garam Masala	1/2 spoon
Hung Curd	1/2 cup
Salt	To taste
Oil	To grease

To Marinate:
     Cut and clean boneless chicken into small chunks or nuggets size. Now take a wide bowl. Add red chilly powder, corainder powder, turmeric powder, cumin powder, garam masala powder, kashmiri chilly powder and required salt, mix well. Now add hung curd (strain the curd in strainer to get thick hung curd) and a tbsp of oil. Mix well. Make sure the masala should not be watery. Once done, add all the chicken pieces, mix well until the masala coats the pieces evenly. Let it sit for 4 hours. Parallely soak the wooden skewers in water for 1 hour, just not to get burnt while baking.

METHOD:
     Preheat over for 450 F. Meantime, take the skewers, stack the chicken pieces, onion, tomato and capsicum until it reaches the level. Repeat the process until the marinated things are placed in skewers. Take the grilling plate or baking tray, cover it with aluminium foil. Line up the skewers by shaking the excess masala. if any. Make sure there are some space between each skewers. Just spray some oil on top of each. Now place it in the middle rack. Close the oven. Strictly NO PEEKING, in-between (Bcos i will do this :) ). Let it cook for 20 mins. Now open the oven and toss the skewers to the other side and spray or grease some oil. Close the over, again some-more 10 mins to cook. Once done, turn the settings to "Broil" mode. Let it be in for 5 mins and again toss it to the other side and keep it for another 5 mins. Put off the oven. Take out the oven tray and serve hot with mint chutney garnished with lemon and sliced onions.

Check my oven baked Paneer Tikka and Tandoori Chicken too.

Note: You can marinate chicken even with store-bought tandoori chicken masala (I prefer Everest Brand) with hung curd, by skipping all those dry powders. You can follow same method with Paneer.

- Sangeetha Nambi

Chicken 65

     Who will say No to Chicken 65 ? Definetely am Not. My daughter who is 8 years, is a big (actually very big) fuzzy eater. The one and only dish i can say her's most favorite is "Chicken 65". Being a daughter of food blogger (fine, LAZY food blogger), i completely given up trying up new dishes for my daughter. Even its bit time consuming process, will never hesitate to prepare this atleast once in two weeks. So, here comes my kids most favorite dish (happy mom) chicken 65 for your views.

ALL YOU NEED:

Boneless Chicken pieces	250 gms
Kashmiri Chilly powder	1/4 cup
Red chilly powder	1 1/4
Kastoori Methi	1/2 spoon
Sliced Onion	1/2 cup
Curry Leaf	1 string
Besan Flour	1 spoon
Garam Masala	Pinch
Cumin Powder	1/4 spoon
Corn flour	1 spoon
Hung Curd	1 1/2 spoon
Salt	To taste

METHOD:
     Wash and cut chicken as small cubes. Place it in drainer for 20 mins, until the excess water drains off. Now take a wide pan, add chicken cubes, add all dry ingredients (Red chilly powder, Kashmiri chilly powder, corn flour, besan flour, kastoori methi and salt) and hung curd. Mix well. Add water only if required, mostly you can mariante very well with hung curd itself. If you add water, the marination shouldnot be gooey. Let it sit for an hour.
     For shallow frying, add 5 tbsps of oil in a pan, when the oil gets heated up, fry the chicken pieces in batches. As a final touch which is purely optional, using a spoon of oil, saute the sliced onion and curry leaf for few minutes and add chicken 65, toss it and serve hot with onions and lemon wedges.

Note: You can also do deep frying by adding more oil. I don't like to waste the oil (fried oil) by deep frying so i generally follow shallow frying.

- Sangeetha Nambi