Chicken Manchurian


Are you craving Chinese food? Here’s our Chicken Manchurian recipe 😊

Drizzled with some amazing sauces to elevate the flavor and tossed with fresh spring onions and green chilies, Chicken Manchurian is sure a guilty pleasure. Team it up with fried rice or delicious noodles or have them as an appetizer.

Ingredients

  • Bone chicken cut into cubes – 500gms
  • Bell Peppers cut into cubes – 1 cup
  • Finely chopped onions – 2 tbsp
  • Finely chopped garlic – 2 cloves
  • Finely chopped spring onions – 2 tbsp
  • Finely chopped green chilies – 3-4
  • Soya sauce – 1 tbsp + 1 tsp
  • White vinegar – 1 tbsp
  • Red chili sauce – 2 tbsp
  • Green chilies sauce – 2 tbsp
  • Black pepper powder – 1/2 tsp
  • Spring onions greens – 3 tbsp
  • Ginger garlic paste – 1/2 tsp
  • All-purpose flour – 1/2 cup
  • Corn flour – 1/4 cup + 1 1/2tbsp
  • Oil for deep fry
  • Salt to taste

Method

  • Wash the chicken thoroughly and cut into cubes. Take a bowl, add the chicken pieces, ginger garlic paste and salt and keep it aside.
  • Take another bowl, add all-purpose flour, corn flour, 1 tsp of soya sauce and salt.  Add water little by little and mix gently with a whisk to remove lumps.
  • Heat oil in a wok and once the oil is hot, dip the chicken pieces in this mixture and deep fry until golden brown. To have a complete crispy manchurian double fry them.
  • In another wok, add 2 tbsp of oil.
  • Add garlic and fry for a few seconds. Make sure you are on high flame.
  • Add onions, spring onions and green chilies and fry again quickly.
  • Add bell peppers. You can use all mixed colored bell peppers, if you desire.
  • Cook the peppers until crisp.
  • Now add soya sauce, vinegar, red chili sauce and green chili sauce, black pepper powder and salt as required. Go easy on the salt as all of the above sauces already have some salt in them.
  • Mix 1 1/2 tbsp of corn flour into about 1/2 a cup water and pour it into the wok. Mix well and this helps in making the sauce thicker.
  • Now add the chicken and mix well. Garnish with finely chopped spring onion greens and serve immediately.
  • You can serve them with Fried rice or noodles or have them as an appetizer.

Chicken tikka recipe


Indulge in some heavenly chicken tikka this Eid
As Ramadan comes to an end, we wish you and your family Eid Mubarak!
Have an awesome Eid with your family. Hope this Eid brings you immense joy, happiness and blessings.
chicken tikka - noorsrecipes
chicken tikka - noorsrecipes
Ingredients:
  • Boneless chicken cut into cubes – 500 gms
  • Bell pepper (green, red) – 1 each small size
  • Onions – 1 small
  • Skewers – 5
  • Oil
First Marinade
  • Ginger garlic paste – 1/2 tsp
  • Red Chili powder – 1 1/2tsp
  • Turmeric powder – 1/4 tsp
  • Lemon juice – 2-3 tbsp
  • Salt – as required
Second Marinade
  • Hung curd – 3 heap tbsp
  • Ginger-garlic paste – 1 tsp
  • Kashmiri red chili powder – 1 1/2 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Oil –  6 tsp
Method:
  •  First prepare the hung curd which is used in the second marinade. By using curd as it is,  water tends to ooze out while grilling. For hung curd, pour the curd into a muslin cloth and tie it around the tap for the water to drip. Since it is only 2 heaps tbsp, it would take less than half an hour for the process.
  • Wash the chicken thoroughly and cut into cubes, medium size. You can use bell peppers and onions as well that is cut into cubes. This is totally your choice.
  • Marinate the chicken  with the first marinade by mixing all the ingredients in a bowl. Refrigerate for 30 minutes.
  •  Mix all the ingredients of the second marinade in a bowl and transfer the chicken, bell peppers and onions  into this smooth mixture. Refrigerate for at least  2 hours. Best to refrigerate overnight.
  • Put the chicken  on a skewer along with bell peppers and onions. Arrange them the way you like. Remember to soak the bamboo skewers in water for 20 minutes to prevent the skewer from getting burnt.
  •  Brush oil on the chicken  and also to the grate or grilling plate, whatever you are using for grilling to prevent the chicken from sticking.
  •  Preheat the oven at 400 F and grill the chicken tikka for 30 minutes; 15 minutes on each side.
Serve hot with Mint chutney, raw onions and some salad. Don’t forget to squeeze some lemon on the Tikka.

Roast chicken


noorsrecipesnoorsrecipes 1

Christmas is round the corner! It’s time to indulge in a delicious spread. Here’s a simple yet irresistibly yummy roast chicken recipe. We’re sure you will love it! Do try it out and let us know how it went 🙂

Ingredients:

  • Chicken legs – 6 pieces
  • Mint leaves – 1 cup
  • Coriander leaves – 1 cup
  • Green chilies – 6-8
  • Ginger garlic paste – 1 tsp
  • Garam masala- 1/4 tsp
  • Cumin powder – 1 tsp
  • White distilled vinegar – 1 tbsp
  • Lemon juice- 1 tbsp
  • Oil – 2-3 tbsp
  • Salt as required

Method :

  • Make slits on the checks pieces after thoroughly washing them. Marinate the chicken with ginger garlic paste, vinegar, garam masala, cumin powder and some salt. Refrigerate for 15 minutes.
  • Grind mint leaves, coriander leaves, green chilies, lemon juice and salt into a smooth paste. Add half of the paste to the chicken and refrigerate for another 15 minutes.
  • Heat oil in a pan and fry chicken pieces  till slightly brown.
  • Add in the remaining paste and some water. Cover and cook the chicken.
  • Once the chicken is done, roast till dry.
  • Serve hot and enjoy!

Murgh Do Pyaaza


murgh do pyaaza - noorsrecipes

Ingredients

  • Chicken – 500 gms
  • Onion thinly sliced – 1 large
  • Tomato – 1 large
  • Ginger garlic paste – 11/2 tsp
  • Yogurt – 1/4 cup
  • Turmeric powder  – 1/4 tsp
  • Red chili powder  – 1 tsp
  • Kashmiri red chili powder – 1/2 tsp
  • Coriander powder  – 1tsp
  • Cumin powder – 3/4 tsp
  • Garam masala powder  -1/4 tsp
  • Coriander leaves (finely chopped)  – 2 tbsp
  • Cream – 2 tbsp
  • Shallots – 15
  • Mint leaves – 15-20
  • Green chilies slit  – 3
  • Kasoori methi – 1/2 tsp
  • Oil  – 3tbsp + 1 tbsp
  • Salt as required

Method:

  • Wash the chicken thoroughly and marinate with 1/2 tsp ginger garlic paste, salt and 1/2 tsp red chili powder
  • Heat oil in a pan. Fry onions till golden brown. Meanwhile, dice the tomato
  • Blend the fried onions (oil drained from the onions and cooled), tomato, 1 tsp ginger garlic paste
  • Fry this paste well until the raw smell goes and oil separate
  • Add the marinated chicken and fry well
  • After sometime add  remaining red chili powder , Kashmiri red chili powder, coriander powder, turmeric powder, cumin powder ,garam masala powder and salt. Mix well until all the masalas are well incorporated
  • Whisk the yogurt and add it to the chicken and mix immediately
  • Once the chicken is cooked, add the coriander leaves and cream and cook for about 2 minutes

For seasoning

Peel the shallots and separate each layer. Heat 1 tbsp oil in a small pan. Fry the shallots, mint leaves, green chilies and kasoori methi for less than a minute.

Pour it over the chicken and serve immediately with Tandoori naan, Kulcha or Roti

Pepper & Lemon Chicken


Noorsrecipes - lemon chicken

Ingredients

  • Chicken – 500 gms
  • Thinly sliced onions – 1 medium
  • Ginger garlic paste – 1 tsp
  • Slit green chillies – 3-4
  • Lemon – 1
  • Coriander leaves finely chopped – 2-3 tbsp
  • Black pepper powder – 11/2 tsp
  • Turmeric powder – a pinch
  • Oil – 2-3 tbsp
  • Salt – as required

 

Method

  • Heat oil in a kadai
  • Add the onions and fry till slightly brown
  • Add the chicken and ginger garlic paste and fry till the raw smell goes
  • Now add the green chillies, turmeric powder, pepper powder and salt. Mix well and fry for a minute
  • Add a little water and allow to cook till the chicken is tender
  • Once the chicken is cooked, add the lemon juice according to your desired tanginess and finely chopped coriander leaves
  • Mix well and cook for another 2 minutes. This is a semi gravy dish and goes well with dal, rice or roti

Methi Murg


For all those who just can’t get enough of chicken, here is Methi Murg, delicious and simple recipe by Mum.

Have this lip-smacking dish with roti or rice.

Picture Courtesy: Mujahid Khaleel

Picture Courtesy: Mujahid Khaleel

Ingredients:
For marination :

  • Chicken – 500gms
  • Ginger garlic paste – 1 tsp
  • Curd – 2-3 tbsp
  • A little salt

For gravy:

  • Onion finely chopped- 1 large
  • Whole garsm masala- 2 cloves,2 cardamom 2 cinnamon
  • Bay leaf -1
  • Tomato (1finely chopped, 1 puree) -2 large
  • Ginger garlic paste – 1tsp
  • Kasoori methi – 2 tbsp
  • Chilli powder – 1tsp
  • Turmeric powder -1/2  tsp
  • Coriander powder – 1 tsp
  • Garam Masala powder – 1/4 tsp
  • Cashews – 2 tbsp
  • Cream – 3 tbsp
  • Green chillies – 4
  • Ginger jullienes – 1 tsp (optional)
  • Coriander leaves – few
  • Salt as required

Method:

  • Marinate chicken with ginger-garlic paste, salt and curd for 30 minutes
  • Heat oil in a kadai, add whole garam masala and bay leaf
  • After few seconds add finely chopped onion and fry till golden brown
  • Add ginger-garlic paste, fry, add chopped tomatoes and tomato puree
  • Fry till the oil separates and raw smell goes
  • When masala is done, add marinated chicken and cook for few minutes
  • Add chilli-coriander-turmetic-garam masala powders
  • Crush kasoori methi, add it to the chicken , mix well, cover and cook
  • Grind the cashews to a paste, add it to the chicken and cook for sometime
  • Now add cream, ginger-jullienes, slit green chillies, fresh corainder, and cook for a few more minutes untill the chicken is cooked
  • Serve with hot plain paratha or rice