Do any one know how to cooked chicken spice?!


Question: Chilli chicken
Ingredients

Chicken 1 medium sized
Salt to taste
Lemon juice 4 tbsps
Ginger 2 one-inch pieces
Garlic 6-8 cloves
Curry leaves 8-10
Red chillies whole 8-10
Rice 2 tbsps
Yogurt ? cup
Oil ? cup
Refined flour (maida) ? cup
Fresh coriander leaves (chopped) ? medium bunch


METHOD


1. Cut chicken into four pieces-two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces. Apply salt and two tablespoons of lemon juice and keep aside.

2. Grind ginger, garlic, curry leaves, whole red chillies and rice to a smooth paste with the remaining lemon juice. Add this paste to yogurt and whisk well to a smooth consistency. Add salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator.

3. Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute.

4. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain.

5. Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked.

6. Serve hot.


Answers: Chilli chicken
Ingredients

Chicken 1 medium sized
Salt to taste
Lemon juice 4 tbsps
Ginger 2 one-inch pieces
Garlic 6-8 cloves
Curry leaves 8-10
Red chillies whole 8-10
Rice 2 tbsps
Yogurt ? cup
Oil ? cup
Refined flour (maida) ? cup
Fresh coriander leaves (chopped) ? medium bunch


METHOD


1. Cut chicken into four pieces-two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces. Apply salt and two tablespoons of lemon juice and keep aside.

2. Grind ginger, garlic, curry leaves, whole red chillies and rice to a smooth paste with the remaining lemon juice. Add this paste to yogurt and whisk well to a smooth consistency. Add salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator.

3. Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute.

4. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain.

5. Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked.

6. Serve hot.

Your question is incomplete... If you want to cook chicken that tastes spicy....then be liberal with ground red peppers,garlic, nugmet, cloves etc. and cook it in indian / mughlai style

mmmm..!!! This chicken spice is very delicious. You should do it. I'll tell you how to cooked chicken spice. :-)

INGREDIENTS
1 1/2 tablespoons fresh lime juice
2 fluid ounces rum
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 (3 pound) whole chicken
1 tablespoon vegetable oil

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.


I think you should try !!!!!!! Hope you like it :-D
Gotta go now. Bye!!!

In different cuisines, there are different methods- it depends on what you would like to try.

Cajun chicken- easiest- marinate in cajun spice and lemon and refigreate for 24 hours before roasting it.

Mexican chicken- cumin powder, chilli, chipotle marinade and roast or pan fry.

Indian chicken- marinate in coriander powder, turmeric, garam masala, chilli to taste and yoghurt and cook on slow heat.

Chinese chicken- Sweet chilli sauce marinade can be made using honey and chillis and then cooked.

These ar just some vry simple recipes. You need to state what flavours you want to use to cook.

Here is one recipe for cooking spicy Chicken. You can vary the ingradients to suit to your taste.

Chicken Mughlai

Ingredients:

1 kg chicken-skinned and cut into 8 pieces
1/4 cup ghee
1 tbsp cumin seeds
1 bay leaf
4 whole peppercorns
4 cloves
1/2 tsp fenugreek seeds-roasted and powdered
1 tsp fennel seeds- roasted and powdered
1 tsp ginger paste
1 tsp garlic paste
1 cup grated onions
1/2 cup yoghurt
1 tsp garam masala
salt to taste
1/2 tsp turmeric
1 tbsp coriander powder
1 tsp chilli powder
2-3 green chillies-slit
2 cups onions-sliced a little thick
2 tbsp chopped coriander leaves-to garnish


Method:

Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds. When the seeds begin to splutter, add the garlic and ginger paste and the onions. Saute over high heat till brown.

Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.

Cook till fat separates. Add the garam masala, salt, turmeric, coriander and chilli powder.

Keeping the heat high, add the chicken pieces and stir till they look a little opaque and are coated with the masala. Lower the heat, uncover and simmer for about 10 minutes. Add the green chillies and sliced onions. Continue cooking over low heat, till the chicken is cooked through and fat separates. Takes 10-15 minutes. The onions should be crunchy.

Serve hot, garnished with chopped coriander leaves.

If you like the taste, please write to me and tell others also.





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