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5 Irresistible Lip Smacking Chicken Recipes That You Must Try!

If you love chicken, it just cannot better than having a 5 course lip smacking chicken meal. We present you just that! Check out how to make Malaysian chicken satay to Chettinad chicken to Chicken pulao to a chocolate chicken mouse dessert! 

 

MALAYSIAN CHICKEN SATAY

 

Ingredients

For the satay

For the peanut paste

For the spice paste

How To Make

  1. Soak the bamboo skewers in water for at least 3 hours. This helps to prevent them from burning too easily during the barbecue.
  2. Blend the lemon grass, turmeric, peanuts, cumin seeds, coriander seeds, salt and sugar into a fine paste.
  3. Blend in the shallots, cinnamon powder and cooking oil. Marinate the chicken with this paste for at least 3 hours. Meanwhile, soak the tamarind in 2 cups of water. Use only the juice, discard the pulp and seeds, if any.
  4. Drain the water from the bamboo skewers. Skewer 4 to 5 pieces of the marinated meat on each skewer, just like one might do with kebabs. Skewer the meat up tightly against each other so that they stay in place. The meat should occupy slightly less than half the stick.
  5. For the peanut paste, without using any oil, roast the peanuts in a frying pan or wok over low heat until they are brown and fragrant. Allow them to cool before removing as much of the peanut skins as possible. Put the peanuts in a blender, along with the other ingredients and beat on a low setting until coarsely ground. Put aside.
  6. Remove the dried chillies from the water, cut the top off, remove the seeds and slice. Put all the ingredients for the spice paste into a blender and grind into a fine paste. If the ingredients are too dry and you have trouble grinding, add 1 tablespoon of oil.
  7. Heat 6 tablespoons of oil on low heat in a pot. Sauté the spice paste until it turns golden brown. Now add the ground peanut and tamarind juice.
  8. Cook on low heat while stirring frequently so that the sauce does not stick to the bottom of the pot. Add some water if the satay sauce becomes too thick and hard to stir.
  9. Cook for about 45 minutes or until a reddish chilli oil rises to the top of the pot. The satay sauce should have a rich, dark red colour with a thick consistency.

CHICKEN AND MUSHROOM BUN

 

Ingredients: 

For dough

500 gm plain flour
1 tsp gluten or bread-tex
50 gm sugar
2 tsp salt
2 tbsp milk powder
40 gm soft butter
2 tsp instant yeast
1 egg, beaten
200 ml water
For glaze
1 beaten egg
Sesame seeds

For Filling

400 gm boneless chicken, cut into tiny cubes
Juice of half a lime
2 onions, chopped
3 green chillies, sliced
2 tbsp ginger garlic paste
2 tbsp curry powder
1/2 tbsp garam masala
200 gms mushrooms, chopped
2 potatoes boiled, peeled and mashed
1/4 bunch mint leaves, chopped
3 tbsp chopped coriander leaves
Salt to taste
3 tbsp oil

How To Make

  1. For the filling, marinate the chicken in lime juice for about 15 minutes.
  2. Heat the oil in a pan, sauté the onions and chilies till glassy.
  3. Add in the ginger garlic paste and when it is cooked, stir in the curry paste.
  4. At this stage, add in the chicken and salt and cook till tender.
  5. Add in the mushrooms and cook till most of the water has evaporated.
  6. Sprinkle over the garam masala, add in the mashed potatoes, mint and coriander leaves.
  7. Mix well, check the seasoning and leave to cool down to room temperature.
  8. For the dough, sieve flour into a mixing bowl, add in gluten or bread-tex, sugar, salt, milk powder, instant yeast and mix them together.
  9. Make a hollow in the centre of the ingredients and add in beaten egg and half the water.
  10. Mix into a dough and add in butter.
  11. Remove it onto a sturdy countertop and knead into soft dough, adding more water as needed.
  12. Place the dough into an oiled container with a lid and leave in a warm drawer for about 40 minutes or till doubled in size.
  13. Remove the dough, punch it down to expel all the air, knead briefly for a minute.
  14. Divide into 15 pieces, round each into a ball.
  15. Roll each piece of dough into a 5 inch circle and place some of the filling in the middle.
  16. Wet the rim, gather into a ball and place on a greased or parchment lined baking sheet. Ensure the folds are placed on the base.
  17. Arrange the buns on the sheet, leaving 2 inch of space between them.
  18. Brush with egg and sprinkle some of the sesame seeds over.
  19. Leave to prove again for about 20 minutes or till doubled in size.
  20. Bake in a preheated 200°C oven for about 12 - 15 minutes or till golden.
  21. Remove from the oven and transfer to a wire rack to cool.

CHICKEN PULAO

 

Ingredients

500 grams chicken on bone, cut into pieces
1½ cups Basmati rice, soaked and drained
Salt to taste
1 tablespoon ginger-garlic paste
6-8 green chillies, slit
½ tablespoon chopped mint leaves
½ tablespoon chopped fresh coriander leaves
4-6 green cardamoms
6-8 cloves
10-12 black peppercorns
½ cup yogurt
¾ teaspoon red chilli powder
2 tablespoons ghee
1 inch cinnamon
1-2 bay leaves
2 medium onions, sliced

How To Make

  1. Take chicken pieces in a bowl. Add salt, ginger-garlic paste, 3-4 green chillies, chopped mint, chopped coriander, 2-3 green cardamoms, 3-4 cloves, 5-6 peppercorns, yogurt and chilli powder and mix well. Set aside to marinate for 1 hour.
  2. Heat ghee in a non-stick pan. Add remaining cloves, cinnamon, remaining peppercorns, remaining green cardamoms, bay leaves and remaining green chillies, mix and sauté till fragrant.
  3. Add onions, mix and sauté till golden. Add the chicken alongwith the marinade, mix well and cook on high heat for 4-5 minutes.
  4. Add rice and salt and mix lightly. Add 3 cups water, mix well, cover and cook till the rice and chicken are fully done.
  5. Serve hot garnished with a coriander.

CHETTINAD CHICKEN

 

Ingredients

Chicken                       ½ kg
Onions                          2
Tomatoes                     3
Turmeric powder      ½ tsp
Salt to taste
Oil                                 6tbsp
Curry leaves                 few

To grind

Garlic                        6 flakes
Aniseeds                   1tsp
Black pepper            2tsp
Jeera                          1tsp
Khuskhus                 1tbsp
Chili powder            1tbsp
Dhania powder        1tbsp
Cinnamon                2 pieces
Cloves                       3

How To Make

  1. Chop the onions and tomatoes and set it aside.
  2. Grind the above ingredients to a fine paste.
  3. Heat oil in a kadai and add the finely chopped onions and sauté till it turns golden brown.
  4. Now add the washed chicken, turmeric powder and stir for five minutes.
  5. Add the ground paste, tomatoes and salt. Cover and cook on medium flame till the chicken is fully cooked.
  6. Add boiling water [1cup] and boil till the gravy is semi solid. Finally add curry leaves.
  7. Keep it covered for few minutes and serve hot.

CHICKEN MOUSSE WITH CHILLY CHOCOLATE SAUCE

 

 Ingredients

For the chili chocolate sauce

How To Make

  1. Dissolve gelatin into the lemon juice. Set aside.
  2. Blend together the chicken mince, basil, rosemary and almonds. Now, pour the gelatin mixture into the chicken mince.
  3. Add the cream into the mixture and chill until it gets mushy.
  4. Beat the chicken mince mixture until fluffy and fold in the mayonnaise. Refrigerate in a mould or a bowl until the mixture gets firm.
  5. For the chocolate sauce, heat some oil in a pan. Add the onions and sauté for a bit. Throw in the chili and tomatoes and continue sautéing.
  6. Pour over the chicken broth followed by the chopped chocolate. Season with rosemary sprig, salt and pepper. Bring to the boil and keep stirring constantly.
  7. Serve the chicken mousse with the warm chocolate sauce on top.

Also Read: 5 Chettinad Recipes For The Perfect Sunday Lunch