Baking

Homemade Pizza Recipe

Since the time I have learnt how to make a Pizza 🍕 at home, trust me! This recipe will make your jaw-dropping 😵😱 once you learn the technique of how its done. The pizza crust is soft and crisp on the edges. A great motivation to learn how to make homemade pizza with customized toppings.

Making a pizza dough from scratch seems a bit tricky for first timers but its encouraging and promotes opportunities to learn the art of cooking. One can prepare the dough at least one day ahead and freeze them.

Preparation time: 20 minutes + rising 1 hour

Cooking time: 25-30 minutes

Makes : 10 to 11-inch / 26 to 28-cm

Serves: 1-2

Appliance: Oven

Ingredients

For the dough

Bread Flour – 1 cup / 175 g

All-Purpose flour for dusting

Salt – 1/4 tsp

Water – 1/4 cup / 100 ml

Yeast – 1 tsp

Sugar – 1/2 tsp

Olive oil – 1 tbsp

Parchment paper of 12 cm

Toppings

Tomato sauce – 3 to 4 tbsp

Mozzarella cheese balls / Bocconcini cheese – 125 g

Chicken breasts – 200 g , pan-fried (if using prawns – less than 250 g shelled, raw)

Chicken breast IMG_9191

Capers – 7

Jalapeno (non-spicy) – 7

Shallots -2 , cut into round thin slices

Nando’s Peri-Peri Sauce (medium) – 3 tbsp

Cherry tomato – 7, halved

Mini peppers / Bell pepper – few pieces, chopped

Olives – 3, pitted

Garlic paste – 1/2 tsp

Directions

Making the Dough:

1. In a cup with warm water dissolve sugar and yeast. Mix and let stand for 5 minutes at the kitchen counter or in a warm place until it turns frothy. Add Olive oil and mix.

Yeast mixture

2. In a bowl with bread flour and salt, make 2 wells and pour the yeast mixture. Stir in the flour using your hands to combine the dough. If its dry just add 3-4 tbsp more water till all the flour comes together.

Dust a work surface or large wooden cutting board with all-purpose flour and remove the dough. Knead the dough by rolling it forward and backward to push and pull using the heels of your hands. Do this for 5 minutes, it must be elastic and non-sticky.

Kneading

3. Place the dough in a lightly greased bowl of oil. Cover with double layered towel to proof for 45 minutes(*see notes). The dough will double in size.

4. Dust the work surface with all-purpose flour and remove the dough from the bowl. Give it a good punch to let any air out and work on it for 5 minutes (you can separate the extra dough at this point and freeze)

kneading 2

Place it in the greased bowl just as in step 3, covered with towel or cling film and proof or rise for another 15 minutes.

Roll out the dough:

5. Lightly dust the work surface/board with all-purpose flour, then roll it out using your hands or rolling-pin into a rough circle. When it gets unmanageable transfer to a parchment paper of 10-cm depending on the size of pizza.

Making Pizza

6. Roll the dough into 1/4 inch thick or less. Prick the pizza base all over with a fork.

roll the dough

Topping the Pizza:

7. Spoon few tablespoons of tomato sauce into the center of pizza and spread it throughout the base to the edges using the back of the spoon.

Then, top it with thin slices of cheese. Add other toppings of choice as mentioned above along with thin strips of chicken.

Pizza toppings | Mozzarella cheese, tomato sauce

8. Preheat oven to 200 degree Celsius (400 degree F) for 5 -10 minutes. Place the pizza on parchment paper carefully on the low rack. Bake on convection mode for 25 – 30 minutes or until the sides have turned slightly brown (*see notes).

The first pizza I made was the Prawn Pizza with mozzarella cheese, some greens, capers, olives and peri-peri sauce. Delicious soft and crisp crust which I would recommend for all the seafood lovers.

Notes:

*You can use all kinds of toppings for your pizza. But, it is best not to load it with too much of toppings otherwise the pizza base might get underdone.

* If you live in a colder climate, place the covered bowl in a larger bowl of warm water (not too hot) or near the heater. It might take a longer time to rise.

*I have used Bocconcini cheese i.e mini mozzarella cheese in my chicken pizza, the size of an egg, hence one wouldn’t notice the cheese. My prawn pizza is topped with large mozzarella cheese balls which I would always prefer using.

*Chicken breasts can be pan-fried while waiting for the dough to rise.

* In case the temperature is too high reduce temperature to 175 degree Celsius (350 degree F) after 10 minutes.

*For more servings, double or triple the dough ingredients and portion the dough in Step 4 depending on the size of pizza. Wrap it with clingfirm and freeze for another day.

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✍ Sherryl

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November 29, 2017

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Chicken

0

Oven-Roasted Spiced Chicken Thighs

Chicken thighs marinated with few blended spices makes it a fantastic easy recipe for an incredible flavor of thirty-minute meals. Roasting in the oven makes it effortless to spend less time in the kitchen during busy hours.

Preparation time: 5 minutes (excluding marination)

Cooking time: 30 minutes

Ingredients

Olive oil

Skinless chicken thighs – 3

Coriander leaves – 2 stems

Red dry chili – 1

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Ginger-Garlic paste – 1 tsp

Salt – 1/2 tbsp

Dry Oregano – 1/2 tsp

Yogurt – 2 tbsp

Carrot – 1 large, cut diagonally into 2-inch chunks

Directions

1. Into a blender add the coriander leaves, red dry chili, coriander seeds, cumin with some water and make a paste. You can also use a pestle and mortar and pound to a paste.

Add the paste to chicken pieces.

Marinated spices for chicken | Hungry?! That's what I made!

2. Additionally, add ginger-garlic paste, oregano, salt and yogurt. Coat the mixture.

Marination for chicken | Hungry?! That's what I made!

Yoghurt for marination | Chicken oven roast recipe

Cover loosely and leave in the refrigerator to marinate for 3 – 4 hours or overnight.

3. In a roasting dish sprinkle some olive oil. Place the carrots. Remove the chicken and arrange them over the carrots. Pour the rest of the marination sauce over the pieces of chicken.

Chicken thighs | Ready to oven roast

Cover with an Al- foil.

4. Bake in a preheated oven for 25 – 30 minutes at 200 degrees.

Oven-Roasted chicken | Hungry?! That's what I made!

The above picture was taken in the dark, hence the color difference in picture 📸 🙂

Oven-Roast Chicken Thighs | Spiced | Delicious Sweet Aroma

Serve with leafy vegetables 🥗 or a bowl of rice 🍚.

Roast Chicken Thighs | Easy Chicken Recipe | Hungry?! That's what I made!

Some pieces of left-over chicken I used the following day and managed to take a clear shot in broad daylight 😅 yay!

Related chicken thigh recipe:

Baked and Spiced Chicken Thighs

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September 22, 2017

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Chicken

2

Parmesan Stuffed Chicken

There is no reason why one cannot try this recipe of Parmesan Stuffed Chicken. It doesn’t require fancy ingredients to make a phenomenal delicious filling dinner/lunch.

Preparation time: 15 – 20 minutes

Cooking/Baking time: 25 minutes

Ingredients

Chicken Breasts / Boneless chicken – 4

Baking tray 13-in. × 9-in.

Olive oil for greasing

couple of toothpicks

Filling:

Spring onions – 4 bulbs, only greens finely chopped

Garlic cloves – 2, finely chopped

dried Oregano leaves – 1/2 tsp

Cheddar cheese – 2 tbsp

Parmesan cheese – 1/2 cup

Coating:

Flour – 1/2 cup

Butter/Eggs – 50 g / 2 eggs lightly whipped

Mixed together —> Bread crumbs 1/2 cup, salt 1/2 tsp, chili powder 1 tbsp, parmesan cheese 1/2 cup, Cumin powder 3/4 tsp

Directions

1. Prepare the filling by mixing all the ingredients mentioned under filling. Set it aside.

stuffing of cheese mixture | Chicken

2. Place a plastic wrap on the cutting board and place the chicken breasts over it. Place a second layer of the plastic wrap over the chicken of equal length.

Now, flatten the chicken to 1/8-in. thickness. Do the same for the rest of the pieces.

Place the filling (about 2 tbsp) in the center and roll up. Roll up the other end and secure with toothpicks. Check link here on how to do the filling.

Chicken stuffed Parmesan cheese mix | Delicious Sweet Aroma

3. Prepare a bowl or plate, combine bread crumbs, salt, chili powder, Parmesan cheese and cumin. Mix together. Place flour in another plate. Place whipped egg or butter in a third bowl. Meantime, preheat oven to 200 degree Celsius (400 deg F)

Coat all sides of each chicken roll-up with flour, then dip in butter and toss it in bread crumb mixture.

Coated chicken roll-ups | Hungry?! That's what I made!

Place roll-ups in a baking tray, seem side down, lined with butter paper and greased with olive oil. Place it on a low oven rack uncovered at 200 deg C for 25 minutes.

Remove the toothpicks before serving.

Parmesan Stuffed Chicken (2)

I almost forgot to take a picture right after baking. Was too excited that I got hungry and couldn’t wait to grab a bite. We enjoyed the stuffed chicken with tomato rice. The stuffing was CHEESE-LICIOUS!

Hope you enjoy this delicious chicken roll-ups. Thank you for sharing and being supportive!

Note:

If you do not have an oven consider deep-frying to get a golden crispy texture.

Related recipes of Chicken:

Chicken Schnitzel

Cream of Chicken Soup

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June 13, 2017

Chicken

Chicken Curry with Kori Rotti – Easy Recipe

Curry is the pinnacle dish of South Asian meals goes-with-everything and a great accompaniment with bread, rice pancakes or rice. This Chicken Curry recipe is a basic recipe that is made easy where even a newbie can try and can never go wrong.

In Mangalorean cuisine we call this dish as Kori Rotti, Kori – Chicken and Rotti meaning rice wafers made from boiled rice. The Rotti is a bread where the rice paste is flattened and then sun dried to get thin sheets. Typically Kori Rotti is made from freshly ground spices but I have used my version of basic recipe with generous amount of curry and gravy to compliment the dish.

Chicken curry is a family-friendly dish in my home most commonly prepared during weekends or festive occasions. Since this recipe is very basic prepared with ready-made spice powders it doesn’t require a blender to make a curry paste these powders are usually available in Asian supermarkets. The addition of yogurt is another key ingredient to get a thick creamy texture.

Directions

1. Sprinkle 3/4 tsp salt evenly over the chicken and set aside.

2. Heat 4 tbsp ghee or oil in a deep-skillet, Fry chopped onions till slightly brown on high heat. Add tomatoes, cook and stir occasionally until softened, about 5 minutes.

Add salt, garam masala, bafat powder or chicken powder, turmeric and give it a final mix.

3. Add potatoes, garlic and ginger-garlic paste. Fry for 2 minutes. Add little less than 1/4 cup water, lightly whipped yogurt and finally the chicken. Give a good mix to coat the chicken.

CHicken curry masala | Delicious Sweet Aroma

4. Pour 11/2- 2 cups of water enough to cover the chicken pieces. Add some salt if necessary. Cover and cook on low heat for 25-30 minutes. Cook the potatoes till tender when pierced with a fork or knife.

Easy Chicken Curry | Delicious Sweet Aroma

Here’s a simpler version of the serving suggestion for Kori Rotti:

Place the pieces of Rotti on a plate by breaking them.

Top it with hot curry and mix with your hand so the crispy wafers become soft. Relish!!! :)

Kori Rotti | Delicious Sweet Aroma | Chicken Curry Recipe

Kori Rotti | Easy Chicken Curry | Delicious Sweet Aroma

Enjoy the delicious combination of spicy chicken curry and crispy Kori Rotti!

Chicken Curry | Mangalorean | South Indian

Sherryl Andria

Traditional Chicken Curry served with crispy Kori Rotti, a Mangalorean delicacy combining tender chicken and crunchy, thin bread.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 1

Course Dinner, Lunch, Main Course

Cuisine Caribbean, Indian, Malaysian, Middle Eastern, Singaporean, Thai

Servings 4

Calories 1061 kcal

Ingredients

1 kg Chicken with bones, chopped with 1 tsp salt
4 tbsp ghee/veg oil
2 large onions finely chopped
1 tsp ginger-garlic paste
2 medium tomatoes chopped
1 tsp garam masala powder
1 tbsp chicken powder/ bafat powder
¼ tsp turmeric powder
3 cloves garlic finely chopped (optional)
2 medium potatoes cut into 1.5 inch
5 tbsp yogurt lightly whipped with spoon
salt as per taste
water as required
fresh coriander leaves for garnish
pack of kori rotti for serving (optional)

Instructions

Heat 4 tbsp ghee or oil in a deep-skillet or pot over medium heat.
Fry chopped onions till slightly brown on medium-high heat.
Add 2 tomatoes, cook and stir occasionally until softened and form a thick sauce, about 5 minutes.
Stir in 1 tsp garam masala, 1/4 tsp turmeric powder and salt. Cook for 1-2 minutes until the spices are aromatic.
Add garlic and 1 tsp ginger-garlic paste. Fry for 2 minutes.
Toss in potatoes and 5 tbsp yogurt. Mix together.
Add the chicken pieces to the skillet.
Pour in 2 cups water and salt if necessary. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
Let the curry simmer for about 20-25 minutes.
Check if the potatoes are tender by piercing with a fork. If the curry is too thick add little water to reach your desired consistency.
Taste and adjust the seasoning if needed. Garnish with fresh coriander leaves if available.
To serve, place a few pieces of Kori Rotti on a plate and spoon the chicken curry over the top.

Notes

You can also adjust the level of spiciness by adding more or less chicken curry powder according to your preference.

Keyword Comfort food, Curry, Flavorful, Recipe Indian Curry, South Indian, summer

May 1, 2017

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Chicken

0

Chicken Bites

The reason I made Chicken bites with chicken breasts is because it’s bite size, easy and so much better than take-outs. Takes 35 – 40 minutes max. I cannot tell you how much I loved the taste of it after tossing the fried chicken in the sauces. Make sure you do not use salty soya sauce. Chicken bites makes a great side for two. You can double the portion for more servings.

Chicken breast recipes makes delicious sides. My previous post on Chicken Schnitzel is another recipe for easy meals.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients

Chicken breasts – 300 g , cut into small chunks

Pepper – 1 tsp

Salt -1/3 tsp

Sugar -1 tbsp

Egg – 1

Tapioca starch/flour – for coating

Vegetable oil for deep-frying

Butter – 3 tbsp

Red chilies – 1 (spicy or non-spicy), chopped

Curry leaves -1 strip

Oyster sauce – 2 tbsp

Light soya sauce – 5 tbsp

Directions

1. In a small bowl with chicken chunks, salt, pepper, sugar, egg. Mix around.

marinade: salt, pepper, egg

2. In a plate containing tapioca starch. Give attention to each piece and coat chicken with the starch or flour. Place it in a separate plate.

chicken coated in tapioca flour

3. In a large skillet or deep-fryer, heat oil ( hot enough that it bubbles as you place chicken). Drop the chicken pieces one at a time, and fry until slightly brown.

chicken after deep frying

Cook meat in batches to maintain oil temperature. Drain briefly on paper towels.

4. Add butter to a large saucepan on medium heat. Add red chili. Toss, then add oyster sauce, soya sauce, curry leaves. Stirring constantly for a few seconds.

buttter, red chili, curry leaves, oyster sauce & soya sauce

5. Add chicken and mix well to coat evenly. Serve hot.

chicken in soya sauce

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January 12, 2017

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Easy Cheese Pasta with Chicken Ghee Roast

Meat & Poultry

0

Easy Cheese Pasta with Chicken Ghee Roast

Sometimes you get lazy and want to just relax. Times when you want to minimize kitchen time but still have a delicious dinner.

I loved this easy recipe of melted cheese mixed with pasta served with chicken ghee roast. Chicken Ghee Roast is a mouthwatering, spicy and highly aromatic recipe famous in South-Indian cuisine. I got a pack of chicken ghee roast powder when I visited India and it comes in handy when my taste buds feel the desperation of eating something fried.

It is a delicious dinner for two. A quick, easy recipe when you want something spicy to go with pasta. It’s a huge hit with my husband especially for a first try, win-win!

Preparation time: 5 minutes

Cooking time: 25 minutes

Ingredients

Spiral pasta – 1 cup (180 g), can use other variety of pasta

Butter – 3 tbsp

Cheddar cheese slices – 3 or more depending on the how cheesy you want

Mustard Sauce – 1 tsp

Dried herbs – 1 tsp

Tomato ketchup as required for pasta (optional based on taste)

Chicken Thighs – 2 large, cut into small pieces

Ghee – 3 tbsp

For Chicken Marinade:

+ Combine the following:

Yogurt – 2 tbsp

Salt – 1 tsp

Turmeric – 1/2 tsp

Ginger-Garlic paste – 2 tsp

+ Marinate the chicken pieces with the marinade. Place it in a zip-lock plastic bag for 4 hours or overnight.

marinated chicken with ginger-garlic paste, turmeric, salt and yogurt

For the Chicken Ghee roast paste (skip this step if you have a Ghee roast powder and follow the instructions on the pack)

+ Combine the following:

Chili powder/red chili paste – 2 tbsp (based on the spice level)

Cumin powder/jeera – 1 tsp

Garlic powder/paste – 1 tbsp

Natural spices / Mixed spices – 1 tsp

Salt -1/2 tsp

ghee roast marinade of chili powder, Cumin, Garlic, Natural spices and salt

Directions

Pasta

1. Fill a container with 3 cups of water, 1 tsp salt and 1 tbsp olive oil, get water to boil. Add pasta (In the meantime prepare for Ghee roast). Cook [pasta until done. Using a strainer, drain the pasta. Set it aside in a plate.

To check if it is done, taste and see for non-sticky soft texture.

Spiral Pasta in boiling water with salt and olive oil

2. Heat 3 tbsp butter in the same container on low heat. Add the pieces of cheese, mustard sauce and herbs. Mix until the cheese melts.

melted butter in cheddar cheese

mustard sauce

Melted Cheddar cheese, butter, mustard sauce and herbs

3. Toss in the pasta and mix well (prepare this one low heat without burning).

Chicken Ghee Roast

1. Heat a frying pan with 2 tbsp of ghee. Add the paste of ghee roast. Fry for a 2-3 minutes until the spices blend well.

Ghee

Chicken ghee roast marinade

Paste for ghee roast

2. Add chicken pieces. Fry one one side for a minute or two. Flip the side and coat the other sides with the spices.

chicken pieces for ghee roast

chicken ghee roast on frying pan

3. Cover and cook on medium heat for 10 minutes.

Remove the lid and flip the sides every few minutes without the lid until the sides are nicely coated with the spices for 5-7 more minutes.

Cheese pasta with fiery chicken ghee roast is ready. If you want your pasta fiery hot mix the ghee roast spice paste.

Easy Cheese Pasta with Chicken Ghee Roast

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October 21, 2016

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Chicken

0

Spicy Chicken Recipe

This Spicy Chicken recipe uses a hot chili pepper called “chili padi” (bird’s eye chili) commonly used in the Malaysian Cuisine. It is also called as Kung Pao Chicken, a spicy stir-fry dish made with chicken, peanuts,vegetables and chili peppers.

Preparation: 10 minutes

Cooking time: 15 – 20 minutes

Ingredients

Chicken – 250 g, cut into 1 inch cubes or smaller

Egg white – 1

Ginger-Garlic paste – 1/2 tsp

Peanuts – 20 g

Garlic – 2 cloves, minced

Red chili padi- 2, chopped

Cucumber – 1, chopped into 1 inch size

Chili powder – 1 tsp

Sesame Oil – 1 tbsp (optional)

For the sauce

Chicken stock – 1/2 inch cube

Soya sauce – 3 tbsp

Sugar – 1/2 tbsp

Corn-starch powder – 1 tbsp

Water – 1/2 cup

Directions

1. Prepare the ingredients and the sauce. Marinate the chicken with egg white, ginger-garlic paste, mix and set side for 15-20 minutes.

chickeb, ginger-garlic paste

Heat the wok with 1 tbsp oil and fry the peanuts for 2-3 minutes. Set it aside on a plate.

peanuts

2. Using the same wok with oil. Add garlic and red chili. Fry for half a minute until you get the fragrant smell of garlic.

garlic, chili padi

3. Add the chicken cubes, stir, then add the sauce. Stir fry until cooked.

4. Add the cucumber, 1 tsp chili powder, sesame oil and peanuts. Mix and cook for 1 minute.

cucumber, chili powder

chicken., peanuts

Can be served as a side.

Spicy Chicken

Note:

*The smaller the pieces of chicken the better.

*Step 4: I cooked the chicken for 15 minutes as I used a stainless steel wok. If you’re using a non-stick stir-fry pan, you just need to stir-fry until cooked.

*Red chili padi is very hot. If you want it mild hot or less, remove the seeds before frying.

October 3, 2016

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Soups

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Cream Of Chicken Soup

I do not prepare soups very often, since I live in a tropical climate. However, when I do prepare a soup, it’s the cream of chicken soup that has been on my menu once in every two weeks. I always have chicken breasts in my shopping cart for easy quick meals and this recipe has been very simple, very delicious with a creamy texture which is satisfying. It’s light and flavorful. As I keep discovering more soup recipes stay tuned.

Preparation time : 5 minutes

Cooking time : 30 minutes

Ingredients

Chicken breasts – 200 g, cut thinly and small

Unsalted Butter – 2 tbsp

Garlic cloves – 2, minced

Onions – 1 small, chopped

All purpose flour / Maida – 3 tbsp

Water – 2 1/2 cups

Pepper powder – 1/2 tbsp

Milk – 1/2 cup

Sugar – 1 tsp

Salt as per taste

Directions

1. Heat a saucepan, add butter. To the melted butter add garlic and onions.Stir for 1-2 minutes on medium till the onions become translucent.

onions,garlic

2. Add flour. Stir together for a minute, add chicken pieces and 1/4 tsp salt. Mix well for a minute.

all-purpose flour

chicken breasts

chicken

3. Pour 2 cups water, pepper, combine well. Reduce heat to low, let it cook for 10-15 minutes with constant stirring to thicken as desired (the volume will be slightly reduced).

pepper,water, chicken

4. Add milk and 1/2 cup water. Mix to boil for 5 minutes. If necessary add more salt.

milk

5. Garnish with 1 tsp of butter and serve hot with bread.

Cream Of Chicken Soup

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September 7, 2016

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Chicken

0

Chicken Schnitzel

When I think of Schnitzel, it takes me back to the day when a friend of mine had invited me over for Christmas and we had prepared Schnitzel for dinner along with the other friends.

Schnitzel meaning meat in a crust, is a German word and a very popular dish originating in Austria. In the Viennese cuisine, Vienna or Wien, the dish called “Wiener Schnitzel” is traditionally made from veal served with potato salad (Kartoffelsalat). So, if you visit Austria and the most beautiful city Vienna do not miss it.

Schnitzel can be made by using variety of meat and Chicken Schnitzel is one of them. Adding butter when frying gives the buttery rich nutty flavor.

Preparation time: 15 minutes

Cook: 15 Minutes

Serves: 2

Ingredients

Unsalted butter – 4 tbsp

Vegetable Oil for frying – 1 1/2 cup

Boneless chicken breasts or fillet – 2 pieces

All-purpose Flour – 1 cup

Egg – 1 whole

Bread crumbs (Semmelbrösel) – 2 cups

Salt

Directions

1. When you have the chicken cut into manageable thickness, it can then be tenderized to desired thickness by a mallet or a hammer. To do this, place the meat on a cutting board or an aluminum foil. Place the plastic wrap over the chicken and pound down to even thickness (gently pound them). Add salt on both sides.

Chicken

tenderized Chicken

2. Place the eggs on a plate and stir lightly with a fork, add a pinch of salt. Prepare two more plates, one with flour and the other with bread crumbs.

flour, egg, breadcrumbs

3. Lightly coat the chicken with the flour, then dip it into the egg, and then finally coat it with bread crumbs. Place it in a separate plate.

Chicken,flour

egg, chicken

chicken, breadcrumbs

coated chicken

4. Heat oil and butter in a large pan, let the oil heat until bubbly on medium. Fry the schnitzel on one side for a minute and turn side. Keep tossing the chicken for 6 – 7 minutes until golden brown.

oil,butter,chicken coated

chicken

5. Place them on paper towels to drain excess oil. Serve hot with lime and potato salad.

Chicken Schnitzel

Note

* Frying with the addition of oil than just plain butter will not burn very quickly.

* For this recipe one would need fine bread crumbs. If you can find Semmelbrösel bread crumbs at your local store, it would be the best to use.

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August 24, 2016

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Chicken

4

Baked and Spiced Chicken Thighs

This easy recipe of spicy baked chicken thighs could be very satisfying with any food that comes along with it. It is a healthy alternative to deep frying your chicken. My hubby loves this recipe. So, go ahead and satisfy that hungry belly.

Preparation time: 2 minutes

Cook time: 30 minutes

Ingredients

De-skin Chicken thighs – 2

Ginger-Garlic paste – 1 1/2 tsp

Turmeric powder – 1/8 tsp

Salt – 3/4 tsp

Red chili powder – 1/2 tsp

Cumin powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Paprika powder – 1/2 tsp

Coriander powder – 1 tsp

Pepper powder – 1/4 tsp

Lemon – 2 thin slices ( or add 1 tbsp vinegar to the marinade )

Directions

Marinating the chicken 2 – 3 hrs in advance or stored overnight in the fridge would let the chicken absorb all the spices for an enhanced flavor before baking it.

1. Make small cuts on the thighs.

Step1_IMG_3172

2. Prepare the paste for the marinade in a small bowl with all of the spices and some water mentioned under ingredients.

cumin, red chili, coriander, garam masala, paprika, turmeric, ginger-garlic, salt

3. Using your fingers, marinate the chicken.

chicken thighs, marinade, pepper

4. Place the thighs in the baking tray and rub some olive oil on the chicken. Bake at 200 degree Celsius (390 degree F) for half an hour or until its nicely roasted and cooked.

baking tray, chicken thighs, lemon, olive oil

Spicy baked chicken thighs are ready.

chicken thighs, cooked, baked, roast

Note:

* If it is too spicy add some lemon or lime to neutralize it.

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August 4, 2016

4 Comments

Category: Chicken

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

Directions

Chicken Curry | Mangalorean | South Indian

Ingredients

Instructions

Notes

Ingredients

Directions

Ingredients

Directions

Pasta

Chicken Ghee Roast

Ingredients

Chicken – 250 g, cut into 1 inch cubes or smaller

Egg white – 1

Ginger-Garlic paste – 1/2 tsp

Peanuts – 20 g

Garlic – 2 cloves, minced

Red chili padi- 2, chopped

Cucumber – 1, chopped into 1 inch size

Chili powder – 1 tsp

Sesame Oil – 1 tbsp (optional)

For the sauce

Chicken stock – 1/2 inch cube

Soya sauce – 3 tbsp

Sugar – 1/2 tbsp

Corn-starch powder – 1 tbsp

Water – 1/2 cup

Directions

1. Prepare the ingredients and the sauce. Marinate the chicken with egg white, ginger-garlic paste, mix and set side for 15-20 minutes.

Heat the wok with 1 tbsp oil and fry the peanuts for 2-3 minutes. Set it aside on a plate.

2. Using the same wok with oil. Add garlic and red chili. Fry for half a minute until you get the fragrant smell of garlic.

3. Add the chicken cubes, stir, then add the sauce. Stir fry until cooked.

4. Add the cucumber, 1 tsp chili powder, sesame oil and peanuts. Mix and cook for 1 minute.

Can be served as a side.

Ingredients

Chicken breasts – 200 g, cut thinly and small

Unsalted Butter – 2 tbsp

Garlic cloves – 2, minced

Onions – 1 small, chopped

All purpose flour / Maida – 3 tbsp

Water – 2 1/2 cups

Pepper powder – 1/2 tbsp

Milk – 1/2 cup

Sugar – 1 tsp

Salt as per taste

Directions

1. Heat a saucepan, add butter. To the melted butter add garlic and onions.Stir for 1-2 minutes on medium till the onions become translucent.

2. Add flour. Stir together for a minute, add chicken pieces and 1/4 tsp salt. Mix well for a minute.

3. Pour 2 cups water, pepper, combine well. Reduce heat to low, let it cook for 10-15 minutes with constant stirring to thicken as desired (the volume will be slightly reduced).

4. Add milk and 1/2 cup water. Mix to boil for 5 minutes. If necessary add more salt.

5. Garnish with 1 tsp of butter and serve hot with bread.

Ingredients

Unsalted butter – 4 tbsp

Vegetable Oil for frying – 1 1/2 cup

Boneless chicken breasts or fillet – 2 pieces

All-purpose Flour – 1 cup

Egg – 1 whole

Bread crumbs (Semmelbrösel) – 2 cups

Salt

Directions

2. Place the eggs on a plate and stir lightly with a fork, add a pinch of salt. Prepare two more plates, one with flour and the other with bread crumbs.

3. Lightly coat the chicken with the flour, then dip it into the egg, and then finally coat it with bread crumbs. Place it in a separate plate.

4. Heat oil and butter in a large pan, let the oil heat until bubbly on medium. Fry the schnitzel on one side for a minute and turn side. Keep tossing the chicken for 6 – 7 minutes until golden brown.

5. Place them on paper towels to drain excess oil. Serve hot with lime and potato salad.

Preparation time: 2 minutes

Cook time: 30 minutes

Ingredients

Directions

1. Make small cuts on the thighs.

2. Prepare the paste for the marinade in a small bowl with all of the spices and some water mentioned under ingredients.

3. Using your fingers, marinate the chicken.

4. Place the thighs in the baking tray and rub some olive oil on the chicken. Bake at 200 degree Celsius (390 degree F) for half an hour or until its nicely roasted and cooked.

Spicy baked chicken thighs are ready.