Hakka Chilli Chicken Recipe - Chili Chicken Indian Recipe

Hakka Chilli Chicken Recipe is a popular Chicken Starters or Appetizer in any restaurant and a most common dish of the fusion Indo Chinese cuisine. Boneless chicken pieces are marinated and then deep fried and seasoned in 3 easy simple sauces for chicken to get the best spicy chilli chicken indian recipe either as fry or gravy. The Chinese Community from Canton settled at Tangra, a place on the eastern fringe of Kolkata hence its also called tangra style chilli chicken. It is a legendary dish served by the Chinese (Cantonese Hakka community) living in Kolkata, best served with Noodles.

Let us discover how to make chilli chicken dry recipe. 


Ingredients for Chili Chicken Indian Recipe

1. Chicken Boneless - 500gms
2. Capsicum - 1 big
3. Green chillies - 2
4. Onion - 1 big
5. Tomatoes - 2 medium sized (Can be replaced with 3 to 4 tsps of Tomato Ketchup)
6. Curry Leaves - 2 to 3 strands
7. Coriander Leaves - 2 to 3 strands
8. Spring Onion Leaves - 2 strands
9. Ginger Garlic paste - 2 tsps
10. Lemon - 1/2 piece
11. Red Chilli Powder - 2 tsps
12. Turmeric Powder - 1/4 tsp
13. Salt - To taste
14. Corn Flour - 3 to 4 tsps
15. Red Chilli Sauce - 1 tsp
16. Green Chilli Sauce - 1 tsp
17. Soya Sauce - 1/2 tsp
18. Vinegar - 1/2 tsp
19. Oil - For Frying

Procedure - How to make Hakka Chilli Chicken Recipe

1. Wash and marinate boneless chicken using salt, red chilli powder, turmeric powder, corn flour, lemon juice, 1 tsp of ginger garlic paste and rest it for 1 hr

2. In a bowl mix all these sauces for chicken i.e. Red chilli sauce, green chilli sauce, tomato ketchup, soya sauce and vinegar keep aside (Instead of Tomato ketchup and Green chilli sauce I used Tomato Puree and Green chilli paste)

3. In a Pan roast or deep fry the marinated chicken pieces

4. Meanwhile, in a pan add 2 tsps of oil
5. Once oil is hot, add 1 tsp of ginger garlic paste, curry leaves and fry nicely
6. Now add onions, green chillies, capsicum pieces and fry nicely

7. Capsicum pieces should not get overcooked, they should be crunchy enough
8. Add mixed sauces in this and salt if needed
9. Now add fried or roasted chicken pieces to this and cook till sauces evaporate

10. Garnish with coriander and spring onion leaves, chinese chilli chicken indian style is is ready to serve.

Lime and chilli chicken together tastes awesome and is a tempting flavour and nice aroma. You can enjoy it with rotis, naans, noodles, fried rices, biryanis, pulaos and with sambar rice also. Chilli chicken and fried rice is the best chinese combo.

Egg Frankie Recipe-Chapati Egg Kathi Roll Recipe Indian Style-Egg Wrap

Egg Frankie Recipe also popularly known as egg wrap, I have homemade this hot Chapati Egg Kathi Roll Recipe indian style for a quick dinner and it tasted great. Frankie is one of the most popular recipe in indian street foods, apart from Golgappe(i.e. Pani Puri), Chaat and many more. Egg is rich in its nutritional values. Egg is a protein rich food which is necessary for growing kids. 

 
There are many varieties of rolls or wraps available as a street food. Veg Roll, Paneer Roll, Egg Roll, Chicken Roll etc are some of the varieties. Let us learn how to prepare Egg Roll Recipe Indian Style with Chapati or Egg Frankie Recipe aka wrap. Whichever the name you call, it tastes awesome and its healthy too.

Egg Frankie Recipe - Ingredients

1. Atta - 1 cup
2. Eggs - 2
3. Onions - 1
4. Tomatoes - 2
5. Carrot - 1
6. Green Chillies - 3
7. Coriander Leaves - 1 tsp
8. Curry Leaves - 1 tsp
9. Pepper Powder - 1/2 tsp
10. Salt - To taste
11. Red chilli powder - 1/4 tsp
12. Turmeric Powder - 1/8 tsp
13. Oil - As needed

Procedure:

How to make Egg Roll Recipe indian style with chapati

1. Knead atta to a nice dough and keep aside
2. Heat 2 tsps oil in a small pan, add finely chopped onion, green chilli, carrot, tomatoes, curry leaves and coriander leaves and cook nicely

3. Add turmeric powder, salt and red chilli powder to this, keep aside
4. Beat eggs in a bowl, add salt and pepper powder to this, keep aside
5. Prepare chapatis using dough

6. Heat a tawa, add 1/2 tsp oil, place chapati and heat it lightly on both sides
7. Once the chapathi is half cooked, pour egg mix on top side and spread carefully
8. After a min egg on chapati gets cooked you can see bubbles, drizzle some oil
9. Flip it over and cook on the other side, now egg spread also gets cooked properly

 

How to make egg roll filling:

10. Take out the chapathi and fill one table spoon of cooked veggies and roll as frankies
11. Egg Frankie recipe is ready, relish its taste when its hot, tomato ketchup or pickle can be used as dip

Chapati Egg Kathi Roll Recipe Indian Style

Do visit my Veg Frankie Recipe too.

Chicken Tikka-Murgh Tikka-Yogurt chicken recipe-How to make dry chicken tikka recipe

Chicken Tikka is basically a boneless version of Tandoori Chicken. It is one of the yogurt chicken recipes where boneless chicken and Yogurt with some spices are marinated, hooked up to skewers and grilled in Tandoor. It is popular in India, Pakistan and Arab countries. It is also a part of Punjabi Cuisine.

 

It can be consumed directly as a starter or the Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy version of it which can be served with Naans.

 Murgh Tikka is usually served with green chutney, tamarind chutney, lemon and onion slices.

Ingredients:
1. Hung Yogurt - 1/2 cup (i.e. take yogurt in a cloth, tie edges and hang the yogurt to any rod till all the water in it is drained out)
2. Ginger garlic paste - 1/2 tsp
3. Red chilli powder - 3/4 tsp
4. Salt - To taste
5. Turmeric powder - 1/8 tsp
6. Garam masala powder - 3/4 tsp
7. Lemon juice - 1 tsp
8. Red food colour - A pinch (Optional)
9. Oil - 1 tsp
10. Gram flour - 1 tbsp
11. Cumin seeds - 1 tsp

Ingredients to marinate chicken:
12. Chicken - 250 gms
13. Ginger garlic paste - 1/2 tsp
14. Red chilli powder - 3/4 tsp
15. Salt - To taste
16. Turmeric powder - 1/8 tsp

For Garnishing:
17. Skewers - As needed
18. Coriander - 2 to 3 sprigs (finely chopped)
19. Onion slices - 4 to 5
20. Lemon slices -2 to 3

Procedure:
1. Marinate chicken using ingredients from 12 to 16 and keep aside

2. Mix all the ingredients from 1 to 8 in a bowl and make a nice paste

 3. Heat oil in a small pan, add cumin seeds, once they splutter add gram flour and fry on a slow flame till flour slightly changes colour and till nice aroma comes from it
4. Mix this fried flour with the above paste
5. Now add marinated chicken to this paste mix well and refrigerate for about 1/2 hr to 1 hr
6. After 1 hr take out the chicken and cook it using oven or on pan(stove top) by greasing each piece with some oil

7. Roast till the chicken is nicely cooked, crispy chicken tikka is ready to serve
8. I pierced each tikka piece to a skewer and served it along with finely chopped coriander and onion, lemon slices

Do check out my other delicious chicken recipes:

Chicken Dum Biryani

Spicy Chicken gravy

Chicken 65

Chicken Roast

Chicken Do Pyaza

Chettinad Egg Curry-Tomato Egg Masala-How to make Chettinad Egg Masala Gravy Recipe

Today I planned to cook spicy chettinad Egg Masala Curry with tomatoes for today's meal. It is an easy and quick recipe from the south indian cuisine which is a yummy sidedish for chapathi and rice. Chettinad is a region in Tamilnadu famous for its cuisine which uses a variety of chettinad spices in recipes.

Now let us get into the making of this yummy Chettinad Egg Tomato Gravy Recipe.


Ingredients:
1. Eggs - 3
2. Onion - 1 Big
3. Tomatoes - 250 gms
4. Coriander leaves - 1 tbsp
5. Curry leaves - few
6. Bay Leaf - 1
7. Mustard Seeds - 1/4 tsp
8. Turmeric Powder - 1/4 tsp
9. Red Chilli Powder - 1 tsp
10. Garam Masala Powder - 1 tsp
11. Salt - To taste
12. Oil - 3 tbsps

To roast and grind:
1. Coconut - 2 tbsp
2. Coriander seeds - 1 tbsp
3. Red Chilli - 2
4. Garlic - 5 cloves
5. Pepper corns - 5
6. Fennel seeds - 1/4 tsp
7. Cumin seeds - 1/4 tsp
8. Cinnamon - 1/4 inch piece
9. Cloves - 3

Procedure:
1. Put eggs for boiling
2. Meanwhile dry roast the ingredients under "To Roast and Grind", till they turn slightly brown and a nice aroma starts coming. 

 

3. Cool the ingredients and grind to a coarse powder
4. Once the eggs are boiled, peel the shells and slit the eggs on all sides
5. Now heat oil in a kadai, add bay leaf, mustard seeds, curry leaves, onion pieces

6. Once onions get fried add ground powder and fry for a minute

7. Now add tomato pieces, salt, turmeric powder, red chilli powder, garam masala powder and cover with a lid

8. When tomatoes turn mushy add eggs and cook for a while

9. Switch off the flame and dish out curry into a bowl and garnish with coriander leaves
10. Yummy and spicy Chettinad Egg Tomato Curry is ready to serve

Egg Biryani | How to make Egg biryani recipe andhra style

Egg Biryani - One fine weekend I felt to eat something heavily particularly something in Non-veg and that too something soo filling and a heavy stuff like a biryani. But I felt bored of eating the same chicken dum biryani. So I wanted to try out something new and this idea of making Egg Biryani striked my mind abruptly and here it is.

           
It is an easy to make biryani when compared to chicken biryani i.e. unlike chicken biryani, egg biryani can be prepared in a comparatively lesser time. It can be served with raitha and mirchi ka salan like any other biryanis. I wanted to make something special and different so served it with rich Tomato Cashew Gravy which tasted awesome with the biryani. It appeared as a perfect n yummy accomplishment. I'll update Tomato Cashew Gravy later, now let us get into the making of yummy in andhra style

Egg biryani recipe andhra style - Ingredients

1. Eggs - 4 (boiled and halved)
2. Rice - 4 cups (Preferrably Basmati Rice)
3. Onions - 2
4. Tomatoes - 3
5. Mint Leaves - 1/4 cup
6. Coriander Leaves - 1/2 cup
7. GG Paste - 1 n 1/2 tbsps
8. Bay leaves - 2
9. Cinnamon sticks - 1 to 2
10. Shajeera - 1 tsp
11. Green Cardamoms - 2 to 3
12. Cloves - 3
13. Pepper Corns - 4 to 5
14. Red Chilli Powder - 2 tsps
15. Turmeric Powder - 1/2 tsp
16. Garam Masala Powder - 1 tsp
17. Salt - To taste
18. Saffron - 1 tbsp (Soaked in warm water)
19. Green chillies - 6
20. Fried Onions - 1 cup or 2 onions
21. Oil - 3 tbsps
22. Mustard seeds - 1 tsp
23. Cumin seeds - 1 tsp
24. Curd - 1 cup
25. Water - 8 to 9 cups
26. Hing - 1/4 tsp
27. Coriander Powder - 3 tsps (2 tsps while roasting eggs + 1 tsp while cooking biryani)

How to make Egg biryani recipe andhra style - Procedure

1. Soak rice for 30 minutes and also boil, peel and cut the eggs to halves, also make fried onion pieces by deep frying onion pieces in medium hot oil

2. Heat oil in a kadai, add mustard and cumin seeds, whole garam masala, green chillies, onion pieces, GG Paste, mint leaves, hing, turmeric powder and fry nicely

3. Add tomato pieces and cook till tomatoes turn mushy

4. Add curd, salt, red chilli powder, garam masala powder, coriander powder mix well and add water, cover with lid and let the water boil

5. Once water boils add coriander leaves and soaked rice, mix well and let the rice cooked

6. While rice gets cooked, proceed with roasting eggs
7. Heat a tawa, drizzle some oil, place halved eggs, sprinkle salt, red chilli powder and coriander powder and roast the halved eggs on both sides

8. When rice gets cooked, place roasted eggs over the rice and add fried onion pieces, coriander and mint leaves and saffron soaked in water 

9. Simmer and cover with lid, cook for 5 more minutes and switch off
10. Hot, fuming and delicious Egg Biryani is ready to serve
11. I served it with Tomato Cashew Gravy which is a yummy and thick, rich gravy suitable for any flavoured rice varieties, quick and easy one too. Will post Tomato Cashew Gravy too asap :)

Tags: Egg Biryani, egg, Dum biryani, Egg dum biryani, Tomato gravy, Tomato curry, Egg tomato gravy

Chicken Roast

This Chicken Roast recipe is an easy breezy one where no spices i.e. garam masalas are used. It's made just by using very few ingredients. 

              One more interesting point in this recipe is no hours-long marination is required. We can just make it in very short time. This recipe is very useful when you want to relish your guests or family members with a crunchy n yummy chicken starter and that too in a very short time.

      Now let us proceed with the making of Chicken Roast.....

Ingredients:
1. Chicken - 250 gms (Boneless and cut into small pieces i.e. to the size of small paneer cubes)
2. Cashew nuts - 10 (Slit vertically to half)
3. Curry Leaves - 10 to 15
4. Green Chillies - 5 (slit vertically to half)
5. Onion - 1 (chopped very finely)
6. Spring Onion Leaves - 3 to 4 strands (chopped finely)
7. Pudhina Leaves - 5 to 6
8. Lemon Juice - 1 n 1/2 tsps
9. Salt - To taste
10. Red Chilli Powder - 3 tsps
11. Turmeric Powder - 1/2 tsp
12. Ginger Garlic Paste - 1 tsp
13. Oil - 3 to 4 tbsps

Procedure:
1. First marinate the boneless small chicken pieces with salt, red chilli powder, turmeric powder and gg paste
2. Set aside for 20 to 30 mins
3. Heat oil in a pan, add cashew nuts and fry nicely
4. Once cashews are fried, take them out and drain on a tissue paper
5. Now fry green chillies and curry leaves
6. Once these are fried nicely take them out and drain on tissue paper
7. In the same oil add chopped onion pieces, pudhina leaves and once the onion pieces turn golden brown, add marinated chicken and fry till it turns light blackish i.e. the roasted effect and the chicken is nicely cooked from within
8. Do not cover the pan with lid while frying the chicken. If you do so, the chicken instead of becoming crispy will become soft and moist
9. Once the chicken is fried nicely, add chopped spring onion leaves and toss for few seconds
10. Now dish out and add lemon juice, garnish with already fried cashews, curry leaves and green chillies
11. Also garnish using finely chopped coriander and onion roundels
12. Chicken Roast is ready. Serve it hot, it will be so amazing, you can't refrain yourself any second more from tasting the yummy and crunchy chicken roast.

Tags: Chicken, starters, chicken roast, roasted chicken, murg roast, non veg starters