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Top 5 dishes made from Chicken boneless cubed
1 . Kolkata style Chicken Kathi Roll
Kolkata style Chicken Kathi Roll
#kolkatastyle #kolkata #kathiroll #chickenroll
Inspired by @madhubindra maam's Chicken Kathi Roll recipe made this Kathi Roll but with a little minute changes in the recipe to make it the Kolkata Style.
Ingredient
500 gms
Chicken boneless cubed
2 tbsps
Veg oil to cook
5-6 tbsps
Curd
1 Tsp
Onion powder (optional)
1 tbsp
Ginger paste
1 tbsp
Garlic paste Turmeric
1/4 tsp
Salt
1 Tsp
Cummin powder
1 Tsp
Coriander powder
1 tbsp
Mustard oil
1/4 tsp
Garam masala powder
Handful
Cilantro Chopped
1/4 tsp
Black rock salt
1/4 tsp
Black pepper powder
400 gms
Maida
2 tbsp
Veg oil
1 Tsp
Powdered sugar
1 cup
milk
as needed
water
as needed
Veg oil to fry the paratha
Cooking instructions
* Step 1
Put all the ingredients in a bowl along with chicken and mix well and let it marinate for at least an hour (or overnight).
* Step 2
In the meanwhile, knead the dough, cover and let it rest at least for half an hour.
* Step 3
In the meantime prepare for the salad stuffing with the ingredients as listed above. Keep it in fridge until ready to use.
* Step 4
Heat oil in a kadai, add the marinated chicken, mix, cover and cook until it is soft and well cooked. If required add water. Let it cool a bit before you stuff or till you can handle it barehand.
* Step 5
Divide the dough into 6 parts. Roll out like a roti with a 7-8 inches diameter. Cook it like a paratha, applying oil as needed. Once done, first Keep the salad mixture in the middle lengthwise and then place the chicken on it and add more salad if you want.
You can add tomato ketchup or chilli sauce if you want but I like having it this way only. Roll it and wrap a white food wrapping paper at one end in the way Kolkata Rolls are given in Roll shops and restaurants. Enjoy !
Note: if there is a photo you can click to enlarge it
2 . Chicken and vegetable biryani
Chicken and vegetable biryani
Biryani is a celebration of all that is great about sub-continental food – the heady aromas, the vibrant colours, the fluffy rice and those addictive curry flavours. You’ll find variations of Biryani all across the subcontinent.
Ingredient
1/2 kg
chicken, boneless, cubed
1 tbsp.
ginger-garlic paste
2 tbsp.
tandoori masala
1 tbsp.
chilli flakes
2 tbsp.
vinegar, divided
3 tsp.
salt, divided
1/2 cup
+ 1 tbsp. oil, divided
1 cup
chicken broth
1/4 cup
cabbage, sliced
1 cup
carrot, julienned
1 cup
peas
1 tbsp.
green onion, chopped
1 tbsp.
chilli sauce
1 tbsp.
soy sauce
1/2 tsp.
pepper powder
3 liters
water
1 tsp.
cumin seeds
4 tbsp.
ghee, divided
Cooking instructions
* Step 1
In a bowl add the chicken, ginger-garlic paste, green chillies, tandoori masala, chilli flakes, 1 tablespoon vinegar, 1 teaspoon salt and mix well to coat chicken with the spices. Rest 10 minutes.
* Step 2
Heat ¼ cup oil in a wok and sauté onions till soft.
* Step 3
Add the chicken and mix well. Cook till colour changes.
* Step 4
Add chicken broth, mix and cover and cook on low flame till chicken is tender and liquid has evaporated. Remove and set aside.
* Step 5
In same wok, heat remaining oil and stir fry the vegetables, except for peas and green onion.
* Step 6
Add soy sauce, chilli sauce, 1 teaspoon salt, and pepper powder. Mix well and set aside.
* Step 7
Bring water to a boil with cumin seeds, 1 tablespoon oil, 1 tablespoon vinegar.
* Step 8
Add the rice and boil till 70-80% cooked.
* Step 9
Reserve ½ cup of rice water and drain the rice.
* Step 10
In a heavy bottom pot, spread some ghee, ½ rice, chicken, vegetables, peas, green onion, remaining rice.
* Step 11
Add dollops of ghee, rice water and food colour.
* Step 12
Cover and steam cook on low flame for 15-20 minutes.
* Step 13
Fluff rice and serve.
Note: if there is a photo you can click to enlarge it
3 . Achari chicken
Achari chicken
Achari chicken is a Pakistani dish made by cooking chicken with pickling spices. The term "achari" means pickle in Urdu. While the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavour
Ingredient
1 tbsp.
ginger-garlic paste
1/4 cup
yogurt
1 tbsp.
all-purpose flour
1/2
lemon, juiced
2-3 tbsp.
mustard oil
1 tsp.
Kashmiri red chilli powder
1/2 tsp.
nigella seeds
1 tsp.
fenugreek seeds
1 tsp.
mustard seeds
1 tsp.
cumin seeds
1 stick
cinnamon
Cooking instructions
* Step 1
Dry roast the whole spices and cinnamon till fragrant. Remove to cool and grind into powder.
* Step 2
Add lemon juice, Kashmiri chiili powder and green chillies. Mix and set aside the masala.
* Step 3
In a heavy bottom pot heat the oil and sauté the ginger-garlic paste for 30 seconds.
* Step 4
Add the onions, salt and turmeric and cook till onions are golden brown.
* Step 5
Add the tomato and cook till soft.
* Step 6
Add the chicken and mix; cover and simmer for 15 minutes or till tender.
* Step 7
Whisk the yogurt with the flour and add. Mix well and adjust for salt.
* Step 8
Add cilantro, mix and serve.
Note: if there is a photo you can click to enlarge it
4 . Street style chicken corn soup
Street style chicken corn soup
There is something different about the typical roadside chicken corn soup. During the winter season you can find these vendors selling piping hot soup in almost all neighbourhood corners in Pakistan. The soup is simple yet flavoursome and loved by all.
Everyone makes chicken corn soup at home and there is no “rocket science” involved. However, when it comes to the soup sold by the vendors, you are forced to think there is a rocket science! There is something special about it. Maybe it has to do with the condiments and the extra chicken used for garnish.
Today, I tried to replicate this soup and it was good, but still that “rocket science” was missing!
Anyway, this is my version and if anyone has the authentic recipe of the street style chicken corn soup, do share it with me in the comments. For now, lets make this and enjoy a hearty bowl of warm soup.
Ingredient
1 cup
+4 tbsp. vinegar
1 cup
corn
1/2 kg
chicken, boneless, cubed
2 tbsp.
oil
4
lt water
1/4
onion, sliced
1/2 tsp.
garlic, crushed
1/2 tsp.
ginger, crushed
4 tbsp.
soy sauce
1 tsp.
chicken powder
1 tsp.
Chinese salt
1
egg
Cooking instructions
* Step 1
In 1 cup vinegar mix in the green chillies and set aside.
* Step 2
Heat oil in a pot and sauté the chicken till golden brown.
* Step 3
Add 1 ½ liter water, garlic, ginger and onion. Bring to boil, cover and cook 10 minutes.
* Step 4
Remove chicken and strain the stock. Once cool to handle, shred the chicken and set aside.
* Step 5
Take half of the corn and crush it.
* Step 6
Boil remaining water with corn as well as crushed corn, vinegar, soy, chicken powder, salt, pepper powder and Chinese salt.
* Step 7
Add stock and shredded chicken (reserve some for garnish), mix well and bring to a boil.
* Step 8
Add the slurry and cook to desired thickness.
* Step 9
Beat the egg and add. Do not stir for a minute. Mix and cook till egg is cooked.
* Step 10
Serve with a drizzle of chilli-vinegar, soy and shredded chicken.
Note: if there is a photo you can click to enlarge it
5 . Malai chicken handi
Malai chicken handi
This delightful recipe of Malai Chicken Handi (creamy chicken curry) originated from the Mughalai cuisine. I roughly translated it to creamy (malai) chicken curry because “handi” is the traditional earthenware or clay pot in which the curry is cooked.
Ingredient
1/2 kg
chicken, boneless, cubed
3 tbsp.
oil
1 tbsp.
ginger-garlic paste
1 tsp.
cumin powder
1 tsp.
coriander powder
1/4 cup
water
1/4 cup
green bell pepper, julienned
1 tbsp.
butter
1/2
lemon
1/4 tsp.
dried fenugreek leaves
1/4 cup
cream
1/4 cup
mozzarella cheese, shredded
1 tsp.
chilli flakes
1
charcoal
Cooking instructions
* Step 1
Heat oil in a wok or pan and add chicken. Cook till colour changes.
* Step 2
Add ginger-garlic paste; cook 1 minute.
* Step 3
Add salt, pepper powder, cumin powder and coriander powder. Mix well.
* Step 4
Add water and cook 1 minute.
* Step 5
Add onion, bell pepper and green chillies. Mix; cover and simmer 10 minutes or till chicken is tender.
* Step 6
Heat the charcoal.
* Step 7
Uncover and add butter and squeeze lemon juice. Mix well. Switch off flame.
* Step 8
Place a tin cup in the centre of the pan and place the hot coal.
* Step 9
Add dried fenugreek leaves over the coal and drizzle a few drops of oil. Cover to fumigate for 2 minutes.
* Step 10
Remove the tin cup with the coal.
* Step 11
Add cream, cheese and switch on flame. Cook on medium heat till cheese melts.
* Step 12
Serve garnished with cilantro, onion rings and chilli flakes.
Note: if there is a photo you can click to enlarge it
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