Crispy Chicken Pakoda

Chicken Pakora| Chicken Pakoda| Kerala style chicken pakoda recipe - When ever I get to think about these chicken pakoras, I am reminded of Eid  iftars, the evenings that are normally filled in with these crunchy snacks. We get these yummy crunchy chicken pakora at Muscat Bakery. We go bonkers for the taste and flavour of those yummy pakoras prepared in South Indian style. Those are actually super crisp and tastes really yum. I could not stop eating this yummy pakoras even if my stomach is absolutely so full. So i tried to mimic the recipe here. I reckon they have precooked the meat and prepared the pakoras. I had chopped the chicken finely as much as possible and made these pakoras. I was quite happy with the outcome and thoroughly enjoyed the dish with a hot cup of tea.

I have already shared with you Spinch Pakoras, Onion Thool Pakoras recipe. Do check and prepare all these yummy snacks in these breezy evenings.

Chicken Pakoras

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Cuisine: Indian
Category: Snacks

Serves: 4-5

Ingredients

• Chicken Breast| Boneless chicken- 250 grams
  Ginger garlic paste | finely chopped- 1 tablespoon
  Salt- to taste
  Turmeric powder- pinch
  Chilli powder- 2 teaspoons
  Fennel seeds| powder- 1 teaspoon
  Onion, chopped lengthwise- 2 small size
  Green chillies, chopped-2
  Coriander leaves, chopped- 1 tablespoon
  Curry leaves- 1 tablespoon
  Gram flour/ Kadalai Mavu-3/4cup
  Rice flour- 1/4 cup
  Corn Flour- 2 tablespoons
  Oil- 2 tablespoon+ to fry

Instructions

• Clean the chicken and chop the pieces in to really thin strips.
• In a deep bowl add the chicken strips, salt, ginger garlic paste, turmeric powder, chilli powder, fennel powder or seeds, chopped onion, green chillies, coriander leaves and curry leaves.

• Then add the gram flour, rice flour, corn flour; mix every thing with hand to evenly mix together.
• Now drizzle 2 tablespoons of oil over the mixture and sprinkle some water if necessary and mix well to get a wet but slightly dry mixture.
• If you take some loose mixture with hand it has to hold its shape that show the right consistency of the mixture.

• Heat oil in a pan well and reduce the flame to low and start frying the pakora.
• For chicken pakora take hand full of mixture and spread the mixture in to small pieces by pinching the mixture in hot oil.
• For normal pakoras take a small gooseberry sized batter and drop in hot oil and fry till crispy and golden brown colour appears.

Note

• You could replace corn flour with 1/2 -1 teaspoon of baking powder too.
• Adding corn flour is optional but it makes the pakoras to stay crsipy for longer time.
• You could add a pinch of red food colour to get red colour which looks same like store bought pakoras.
• Adjust the spice level accoding to your taste.

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Chicken Thoran

Chicken Thoran| Chicken Peera| Chicken Stir fry with coconut recipe is an easy to make tasty Nadan Kerala preparation which I, normally end up preparing whenever I run out of time to prepare a non vegetarian dish. Very limited ingredients and simple cooking procedures make this dish absolutely easy and quick. The taste of the dish is unbelievable it goes well with almost everything. Here I have served it with plain steamed rice with rasam and kappa puzhukku combination. It tastes really divine.

I have shared many Chicken Recipes with you, this is a pure Kerala style chicken recipe. This is also one such authentic Kerala preparation that would make everyone drool! Simple delicious preparation which suits every occasion and best for the quick week end brunch or dinner. I prefer chicken than red meat in all week ends as it is less in fat and high in protein. Do try this quick recipe and make your family members happy!!!

Chicken Thoran

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Cuisine: Indian
Category: Main course

Serves :2-3 

Ingredients

Chicken - 1 breast/boneless/mince (250 gms)
Oil- 3 teaspoons (preferably coconut oil)
Mustard seeds- 1/2 teaspoon
Onion, chopped-2 small
Green chillies, chopped- 2
Ginger, finely chopped- 1/4 inch
Garlic, finely chopped-2 big cloves
Curry leaves- 2 strands
Salt- to taste
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon (increase according to your spice level)
Fennel powder- 1/2 teaspoon
Garam masala powder- 1/4 teaspoon
Coconut, grated- 1/4 cup

Instructions

• Wash the chicken thoroughly and finely chop them.You could use chicken mince or you could finely chop and then keep inside the blender jar/ food processor and grind to make a paste.
• Heat oil in a pan and mustard seeds, once it splutters add the onion, green chillies, ginger, garlic, curry leaves with a pinch of salt.
• Allow to cook till it starts to become soft and then slightly golden for a minute or two. Now add the chopped chicken, turmeric powder and add some salt. Allow to cook well, now water from the chicken oozes out.
• If you are not using chicken breast at this stage close with a lid and cook till the chicken cooks soft. Now stir constantly and cook in medium flame so that the water evaporates out fast.
• Slightly crush the coconut, chilli powder, fennel powder and garam masala by pulsing once in a blender (do not grind it).
• Now add the grated coconut mixture with some fresh curry leaves and mix well and cook for further 2-3 minutes on medium flame and by constant stirring to dry out the moisture slightly and switch off the flame.
• Serve with steamed rice and rasam or dhal and kappa puzhukku combination.

Notes

• Here i have used 2 chicken breasts and doubled the quantity.
• You could replace chilli powder with pepper powder if you wish.
• You could make this recipe using chicken with bone pieces too but you have to cover it and cook it long till it becomes soft. Boneless chicken or mince you could make thoran in no time.

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Schezwan Roast Chicken| Szechuan Roast chicken

Schezwan Roast Chicken| Szechuan Roast chicken| Sechuan Roast Chicken | Spicy Chinese Roast Chicken| Roast Chiken Chinese style - Roast or grilled chicken is a healthy option for consuming chicken. I have shared many whole roast chicken recipes in my blog. I have prepared this yummy chicken for Easter dinner and forget to post this recipe. It is my trial recipe which came out really tasty. Easy and also quick to make marinade with out any prior planning.

This is a chinese style roast chicken with home made Chinese schezwan  sauce. I have already shared another Chinese style roast chicken recipe with Chinese 5 spice powder and Chinese sauces. I have already posted Indian style Tandoori Masala Roast Chicken and another Roast chicken recipe mainly spiced with green chillies and with garam masala.

INGREDIENTS:
Schezwan sauce- 2 tablespoons (Click on the link for the recipe)
Soya sauce- 1 teaspoon
lemon juice- 1/2
Pepper- big pinch
Salt- to taste
Oil/ melted butter- 2-3 teaspoons

PROCEDURE:

• Clean the chicken and pat dry score the flesh using a sharp knife; set aside.
• In a broad bowl add the schezwan sauce, soya sauce, lemon juice, pepper, salt and oil; mix well.

• Keep the chicken and rub the marinade well over the chicken keep some marinate inside the scored areas. Allow to marinate for 15-30 minutes. You can marinate up to 1 hour for more taste.
• Now transfer the chicken into a baking tray (line with aluminium foil if required). 
• Cut some potatoes, garlic and onion and roll well on the leftover marinade and keep the veggies at the sides of the chicken.

• Meanwhile preheat the oven to 200 degrees for 10 minutes. Now decrease the temperature of the oven to 180 degrees and place the baking tray on the middle rack and bake for an hour or the chicken cooks well when it pricked with a fork.
• Notes: Use olive oil for health conscious people. Replace oil with melted butter for more taste.

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Pepper Chicken| Chicken Recipes

Chettinad Pepper Chicken| Hot and spicy pepper chicken| Pepper Chicken Roast| Pepper Chicken dry| Pepper Chicken semi gravy| Milagu Kozhi Varuval is an spicy chicken preparation. It tastes great with plain rice with rasam or Jeera Rice, Ghee Rice, Vegetable Pulao, Chicken Pulao...etc like lesser spicy rice varieties.

You could make this preparation as a semi dry or dry (roast) preparation with same ingredients and procedure. For roast requires it requires little more cooking to dry up the moisture. Simple and quick to make tasty dish perfectly suits for the weekends.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Cuisine: Tamil
Serves:4

INGREDIENTS:
Chicken-1 kg
Onion- 3 large
Green chillies- 2
Ginger garlic paste- 1 tablespoon
Tomato-1 medium
Turmeric powder- 1/2 teaspoon
Chilli powder- 1/2 teaspoon
Coriander powder- 1 tablespoon
Garam masala powder- 2 teaspoon
Fennel Powder- 1 teaspoon (optional)
Pepper powder- 1 and 1/2 tablespoons (adjust according to your spice level)
Coriander leaves- 3 tablespoons
Curry leaves- 4 strands
Salt- to taste
Oil- 2-3 tablespoons

PROCEDURE:

• Heat two tablespoons of oil in a pan and add the onion, green chillies with  curry leaves.
• Add some salt and cook till the onion starts to brown. Now add the ginger garlic paste and cook for thirty seconds till the raw smell leaves. 
• Now add the chopped tomatoes and cook till it becomes mushy.

• Add the masala spices turmeric powder, chilli powder, coriander powder, Garam masala powder, fennel powder and pepper powder;  mix well and cook for thirty seconds to cook the masala.
• Now add the cleaned chicken and salt. Mix well and cook till the outside of the chicken starts to become white.

• Cover with a lid and cook till the chicken get cooked thoroughly.
• Now open the lid and allow to the dry the moisture content from the gravy.
• If you wish to make as a semi dry preparation slightly dryout the moisture and finally sprinkle some pepper powder and switch off the flame.

• If you desire to cook as a dry like roast once the chicken is cooked open the lid and allow the  moisture to evaporate on a medium to high flame with constant stirring.
• Sprinkle some coriander leaves and switch off the gas.

• In a separate pan heat oil and add some curry leaves and coconut pieces if you wish. Once the curry leaves becomes crispy add on top of the pepper chicken and mix well.
• Serve hot with plain rice and Rasam, Jeera Rice, Ghee Rice, Vegetable Pulao, Chicken Pulao any of your desired combination.

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Cornflake Chicken Fingers

I have already shared Oats Chicken Fingers, Bread Crumbs coated chicken Fingers in my blog earlier which are so easy to make and also a kid friendly dish. A perfect starter or a snack. Kids love this finger food and it is  also an easy to make dish to rock the party. When i made this the whole lot went in a jiffy. I have reserved some for making a burger using this strips.

Crunchy coating with the juicy chicken inside is the highlight of the dish. It tastes similar to the fried chicken we buy from popular restaurants. It is a home style version of the tasty chicken finger.

Preparation Time: 5 minutes
Cooking time: 15-20 minutes
Cuisine: America
Makes:25 nos

INGREDIENTS:
Corn Flakes - 1 cup, heaped
Chicken breast-1 small (around 150 gms)
All purpose Flour/ Maida- 3 tablespoons
Corn flour- 2 tablespoons
Turmeric powder- pinch
Chilli powder/Paprika- 1/2 teaspoon
Pepper powder- 1/2 teaspoon
Ginger Garlic paste- 1 teaspoon
Egg-1
Sugar- 1/2 teaspoon
Salt- to taste
Oil- to fry
You could use big pinch of any dry herbs like thyme, oregano for more flavour.

PROCEDURE:

• In a wide bowl add the all purpose flour, corn flour, turmeric powder, chilli powder, pepper powder, ginger garlic paste, egg, sugar and salt. Mix well. Now add water / milk / butter milk to dilute to make a thin bajji like batter (or) with pancake batter consistency.
• Wash and cut the chicken in to thin long strips then cut the strips in a slanting manner to get more surface area. Now it seems very small after coating it becomes reasonably big.

• Now add the chicken strips and allow to soak for 5- 15 minutes.
• Keep the cornflakes inside a zip lock bag and roll it using a rolling pin to roughly crush them.
• Spread cornflakes in a flat plate.
• Take the strips one by one and roll them over the cornflakes. It automatically sticks. Slightly press with hand if required. 
• Set aside in a flat plate.

• You could bake or air fry this strips too.
• Now heat oil in a pan; once it becomes hot reduce the flames and start frying the strips on medium to low flame.

• Once the strips starts to become golden, drain the strips from oil using a slotted spoon and keep on top of a kitchen towel to drain excess oil.
• Serve with tomato ketch up or any dipping sauce as you like.
• Note: Adjust the spice level according to your taste.
• Include some Italian herbs for more flavour.

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Oat Chicken Strips

I have shared 2 years before the Oats Pazham pori recipe and when my husband did taste it he said it resembled Kentucky fried chicken. He suggested that I try the same with chicken? I too felt that it was a good idea and  I just happened to try it a few days back and the out come was awesome. Since it was prepared at night I did not plan to post it the same day. So yesterday again I had gone all the way and prepared the strips again this for the purpose of blogging.

About the texture of the strips it is crispy and moist as well. The crispness of the strips stays hours if you keep it as such. Perfect healthy snack for kids and even adults would love too. You could make a sandwich or a burger out of these yummy strips and use it for dinner or breakfast. You could roll this freeze them, thaw and fry them whenever you want them. Easy to make healthy snack in minutes. Perfect for parties or get together too as it stays crispy for hours.

Preparation Time: 5 minutes
Cooking time: 15-20 minutes
Cuisine: America
Makes:25 nos

INGREDIENTS:
Oats, rolled/instant- 1 cup
Chicken breast-1 small (I have used half large chicken breast)(around 150 gms)
All purpose Flour/ Maida- 3 tablespoons
Corn flour- 2 tablespoons
Turmeric powder- pinch
Chilli powder/Paprika- 1/2 teaspoon
Pepper powder- 1/2 teaspoon
Ginger Garlic paste- 1 teaspoon
Egg-1
Sugar- 1/2 teaspoon
Salt- to taste
Oil- to fry
You could use big pinch of any dry herbs like thyme, oregano for more flavour.

PROCEDURE:

• In a wide bowl add the all purpose flour, corn flour, turmeric powder, chilli powder, pepper powder, ginger garlic paste, egg, sugar and salt. Mix well. Now add water / milk / butter milk to dilute to make a thin bajji like batter (or) with pancake batter consistency.

• Wash and cut the chicken in to thin long strips then cut the strips in a slanting manner to get more surface area. Now it seems very small after coating it becomes reasonably big.

• Now add the chicken strips and allow to soak for 5- 15 minutes.
• Spread Oats in a flat plate.
• Take the strips one by one and roll them over the oats. It automatically sticks. Slightly press with hand if required. 

• Set aside in a flat plate.
• You could bake or air fry this strips too.
• Now heat oil in a pan; once it becomes hot reduce the flames and start frying the strips on medium to low flame.

• Once the strips starts to become golden, drain the strips from oil using a slotted spoon and keep on top of a kitchen towel to drain excess oil.
• Serve with tomato ketch up or any dipping sauce as you like.
• Note: Adjust the spice level according to your taste.
• Include some Italian herbs for more flavour.

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Spicy Chicken Fry

Spicy Chicken Fry which goes well with Biryani, Plain rice and Rasam or Dhal. Spicy fried chicken is always been a favourite for all non vegetarian lovers in South India. We love to have this in all week ends. This particular chicken fry recipe is my moms recipe which we love a lot. She prepares this at Sundays or any guests arrival.

Mom prepares this chicken fry with plain rice and parippu curry and rasam. We love this combination for all the Sunday lunch returning back from church. Here at my home i prepare the same fry for the same combo and also with Chicken Biryani too. Hubby likes this fry with Chicken Biryani and Curd rice. You could serve this spicy chicken fry the combination of your choice. Easy quick and really tasty!!!

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Cuisine: South Indian
Makes: 25 pieces

INGREDIENTS:
Chicken- 1 Kg
Ginger Garlic paste- 1 tablespoon
Turmeric powder- 1/4 teaspoon
Red Chilli powder- 2½ tablespoons
Pepper powder- 1/2 teaspoon (adjust according to your spice level)
Fennel powder/ Sombu Podi- 1½ teaspoon
Garam masala powder- 1/2 teaspoon (optional)
Salt- to taste
Lemon- 1/2 medium
Oil- 1 cup, to deep fry

PROCEDURE:

• Clean the chicken and cut them in to medium sized pieces wash them three times and drain the water well and set aside.
• In a deep bowl add the ginger garlic paste, turmeric powder, red chilli powder, pepper power, fennel powder, garam masala powder, salt and squeeze the lemon juice. 
• Add little water and mix well with hand as a thick paste. Just taste this masala it should be slightly salty and spicy. If the salt is correct at this stage, it will be less when it get absorbed inside the chicken pieces.
• Now add the cleaned chicken and mix well with hand to coat the masala evenly over the chicken.

• Rest the chicken covered for minimum of 1/2 an hour. If you keep it long for marination rest inside refrigerator and bring it to room temperature and deep fry them.
• Heat oil in a deep pan on medium flame reduce the flame once the oil becomes hot. Start frying the chicken in four to five batches on low flame.

• Do not roll the chicken allover and fry, when one side properly get fried turn the side and fry the other side too.
• Note: Use Kashmiri chilli powder for more colour and less spicy chicken fry.
• Increase the pepper powder if you like more spice in this chicken fry.
• The lemon used here is to soften the chicken pieces.

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