Oneeda's Kitchen Blog

2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial)
Finally plunge them in the flour-spices mixture (above)
(Double this initial process for extra crispy chicken)

Heat oven to 350 degrees (gas mark 4 / 180C)
Place chicken in a tray and cover with foil (shiny side out)
Cook 40 minutes.
Remove the foil then cook for another 40 minutes
Baste lightly with oil 5 minutes before the end
Let stand 5 minutes and serve.

Ingredients:
2 broiler-fryer chickens (cut into serving pieces),
1 t. monosodium glutamate
1 ½ t. salt,
1 egg (slightly beaten),
1 6-oz. Can pineapple juice,
1 1/3 c. fine dry bread crumbs,
¼ c. butter or margarine milted,
1 1/3 c. flaked coconut.

Method :

1. Rinse chicken pieces; pat dry with paper towel.
Sprinkle monosodium glutamate and salt over both sides of chicken. Combine egg and pineapple concentrate in pie plate.

2. Combine bread crumbs with melted butter in another pie plate; add coconut and mix will.

3. Coat chicken pieces with pineapple mixture, then roll in coconut mixture. Place on 2 shallow foil-lined baking pans.

4. Bake in 350o oven 40 minutes. Reverse pans in oven for even baking. Bake another 40 minutes.If chicken be gins to brown too much before end of baking time, cover loosely with foil.

Ingredients

Chicken 1 large
Bacon ¼ kg.
Onion 2 nos.
Coriander, chopped 2 tbsps.
Small onions 12 nos.
Green peas ½ kg.
Tomatoes 2 nos.
Green chilies 3 nos.
Chili powder ½ tsp.
Small potatoes 12 nos.
Water 4 cups Oil 2 tbsps.
Pepper ¼ tsp. Salt 1 dsp.

Method

1.Cut the chicken into pieces, apply salt and keep aside.
2.Chop the onions, garlic, chilies and tomatoes.
3.Heat the oil, fry the onions till brown and then add the chopped bacon and fry.
4.Then add the garlic, chilies and tomatoes and fry.
5.Lastly add the chicken pieces, add 4 cups of water and cook till the chicken is
tender.
6.Boil the green peas and small potatoes and peel them.
7.Then fry the potatoes and peeled small onions.
8.Add these fried potatoes and onions to the chicken and simmer for 5 minutes.
9.Add chopped coriander, remove in a serving dish and top with green peas.

Ingredients

Chicken 2 nos.
Fine noodles ½ packet
Corn 1 cup
Tomatoes chopped 4 nos.
Capsicums sliced 4 nos.
Onions sliced 2 nos.
Celery sliced 1 cup
Green olives chopped ½ cup
Cheese grated 1 cup
Salad oil ½ cup
Curry powder 1 tsp.
Pepper As required
Salt to taste

Method

1..Boil chicken until tender leaving 3 cups of stock.
2.Debone the chicken and cut into small pieces.
3.Boil the noodles in the chicken stock and keep aside.
4.Heat the salad oil and add the onions, celery and capsicum. Fry well till tender(do not brown).
5.Now add tomatoes, curry powder and cook till dry.
6.To this add the boiled noodles, chicken, corn, olives, pepper and salt.
7.Mix well and pour into a baking dish.
8.Sprinkle with grated cheese.
9.Bake in a moderate oven for about 30 minutes.
10.Serve hot.

Ingredients

Tender boiled chicken 1 no.
Spring onions chopped 2 nos.
Ginger, finely chopped ½ tsp.
Soya sauce 2 tbsps.
Beaten eggs 4 nos.
Chicken stock ½ cup
Sugar 1 tsp.
Tobasco sauce 3 drops
Oil for frying
Salt to taste

Method

1.Mince the chicken and mix with the onions, ginger, soya sauce & salt.
2.Heat a tablespoon of oil in a frying pan.
3.Pour a tablespoon of the beaten egg on the centre of the frying pan so as to form a small round pancake.
4.Put a teaspoon of the chicken filling in the centre of the egg pancake.
5.Fold the pancake, press the sides of the pancake to seal the edges and take it out from the pan.
6.Repeat the above process for the remaining egg batter & chicken filling.
7.Then use the same pan and heat some oil in it.
8.Pour the chicken stock, sugar & tobasco sauce in the pan.
9.When it comes to a boil place the chicken dumplings in the pan and cover with
a lid.
10.Cook for 5 minutes and serve hot.

Ingredients

Chicken medium 1 no.
Capsium chopped 1 cup
Onion Chopped 2 nos.
Tomato Chopped ½ cup
Green Chilles Chopped 3 nos.
Refined Flour(maida) ¼ cup
Butter ½ cup
Milk 2 cup
Lime Juice 1 tsp.
Vinegar 1 tbsp.
Pepper ½ tsp.
Salt to taste
FOR TOPPING:
Maida 1 ¼ cup
Eggs(separated) 4 nos.
Milk ¾ cup
Melted Butter 2 tbsp.
Baking Powder 2 tsp.
Salt to taste

Method

1.Boil chicken with 2 cups water,vinegar & salt.
2.Debone the chicken and reserve the stock.
3.Saute the onion in butter for 5min. Then add tomatoes,chilies and capsium. Stir for 3 minutes.
4.Add flour,pepper and stir well for 2 minutes.
5.Add chicken stock and milk ,keep stirring and cook till it becomes thick.
6.Add chicken pices,lime juice and salt and mix.
7.Pour into a greased baking dish and pour the batter on top.
8.Bake at 200 degrees C for 30 minutes or till brown.
9.For the Topping:
1.Mix maida,salt and baking powder in a bowl.
2.Beat melted butter and egg yolk and pour in the maida mixture.
3.Beat egg white stiff and fold in maida mixture

Ingredients

Chicken legs 12 nos.
Onion halved and unpeeled 1 no.
Marjoram ½ tsp.
Parsley 2 sprigs
Thyme 1 sprig
Lemon halved 1 no.
Peppercorn 6 nos.
Butter 125 gms.
Cardamon ground ½ tsp.
Cummin seed crushed ½ tsp.
Ginger powder ½ tsp.
Turmeric powder ¼ tsp.
Chilli powder ¼ tsp.
Coriander powder ½ tsp.
Mustard powder 1 tsp.
Garam masala ½ tsp.
Worestershire sauce 2 tsp.
Lime juice ½ tsp.
Pepper to taste
Salt to taste

Method

1..In a saucepan, add the chickenlegs, onion, marjoram, parsley, thyme, lemon
and peppercorns. Pour 1 litre of water and bring to boil, then lower the heat for
25min. Remove the chicken legs without any liquid and transfer them to a plate.
Let them cool.
2.Cream the butter in a bowl. Add the remaining ingredients and thoroughly beat them into the butter.
3.Using a knife spread the curried butter on each leg. Refridge them preferably overnight but for a minimum time of 6 hrs.
4.Remove the chicken legs from the fridge.
5.Place it in pan and fry till golden brown.Serve hot.

Ingredients

Chicken 1 kg.
Garlic paste 3 ½ tsp.
Red chilies whole 8 nos.
Tomatoes(chopped) 1 kg.
Coriander seeds 1 tbsp.
Green chillies 4 nos.
(deseeded&chopped)
Ginger(chopped) ¼ cup
Coriander(chopped) ½ cup
Fenugreek(kastoori methi) 1 tsp.
Garam Masala 2 tsp.
Cardamon powder ¼ tsp.
Fresh cream 1 cup
Oil 7 tbsp.
Salt to taste

Method

1.Clean and cut chicken into 8 pieces.
2.Pound red chillies and coriander seeds roughly and keep aside.
3.Heat oil in a kadhai, add garlic paste and saute over medium heat until light
brown.
4.Add the pounded spices and fry for 30 sec, add tomatoes, bring to boil, add green chillies, 3/4ths of ginger and 1/3rd of the chopped coriander, reduce the heat and simmer for 4-5 mins.
5.Then add chicken, bring to boil, simmer, stirring ocasionally, until the fat leaves
the masala, the gravy becomes thick and chicken is tender. Add the fresh cream.
6.Sprinkle garam masala and fenugreek, stir for 2 mins. Adjust seasoning.
7.Remove to a dish and garnish with the remaining ginger and coriander leaves.

Ingredients
Chicken(cut in 8 pieces) 900 gms.
Ginger garlic paste 2 tbsps.
Soya sauce 2 tbsps.
Chilli sauce 1 tsp.
Ajinomoto ¼ tsp.
Vinegar 2 tbsps.
Chilli powder ½ tsp.
Worcestershire sauce 2 tbsps.
Tomato sauce 4 tbsps.
Oil 2 tbsps.
Salt and pepper to taste

Method
1.Wash and squeeze dry the chicken.
2.Mix all the ingredients and marinate the chicken in it for 4-6 hours in the refrigerator.
3.Place in a heavy bottom utensil(kadhai)and cook on low heat till chicken is done and dry.
4.Serve with boiled vegetable and bread rolls.

Ingredients

Chicken 500 gms.
Onions(sliced) 2 nos.
Oil 2 tbsps.
Salt to taste
FOR THE PASTE:
Poppy seeds(roasted) 2 tsps.
Cashewnuts 10 nos.
Coconut(grated) 2 tbsps.
Coriander leaves(chopped) 2 tsps.
FOR MARINATION:
Yoghurt(curd)1 cup
Ginger-garlic paste 1 tbsp.
Chili powder 1 tsp.
Coriander powder 1 tsp.
Garam masala 1 tsp.
Pepper powder ½ tsp.

Method

1.Mix all the ingredients for marination.
2.Wash and marinate the chicken in the marinade for atleast 2 hours.
3.Grind coconut, coriander, poppy seed and cashewnuts to a fine paste and keep
aside.
4.Take oil in a casserole, add sliced onions and micro cook for 5 minutes.
5.Add the marinated chicken, mix and micro cook covered for 12 minutes.
6.Add the ground paste and salt and mix well. Micro cook covered for 5 minutes.
7.Serve hot garnished with coriander leaves.