Nimbu Chicken Tikka | Chef @ChefAjayChopra special | Pineapple chutney | निम्बू चिकन टिक्का
Full written recipe for Kaffir lime chicken tikka with pineapple chutney
Prep time: 20-25 minutes
Cooking time: 25-30minutes
Serves: 4-5 people
Kafir lime chicken
Ingredients:
1st marination
Chicken Breast 4 nos. / 400 gm (boneless)
Salt to taste
Lemon juice 2 tsp
Ginger garlic paste 2 tsp
2nd marination
Coriander ½ bunch
Mint a handful
Kaffir lime leaves 20-25 nos.
Green Chilly 5-6 nos.
Ginger garlic paste 2 tsp
Very little water
Hung Curd ½ cup
Salt a pinch
Black pepper powder a pinch
Method:
Wash the chicken breast well and slice it keeping it thin, further do the first marination by applying salt, lemon juice and ginger garlic paste, apply the marinade well over the chicken and keep it aside for 15 minutes by the time you make the second marination.
For second marination, add the kaffir lime leaves, green chillies, fresh mint leaves, fresh coriander leaves & ginger garlic paste, add little water & grind to make fine paste.
Once the paste is ready, add hung curd in a big size mixing bowl, followed by salt & black pepper, now add the prepared the green paste, mix well, make sure the mixture or the marination should be thick, now add the pre marinated chicken and mix it well.
Now, transfer the marinated chicken in a separate bowl, cover and refrigerate it for at least an hour.
Once the marinated well, take a skewer a skew it nicely, once skewed well, cook it tandoor for 6-8 minutes or until the chicken is cooked and tender, brush the chicken with butter once cooked to elevate its flavour.
You can also cook them over a pan if in case you don’t have tandoor, you can simply use bamboo skewers that soaked in water and cook the chicken from both the sides until it gets some good colour and tender.
Your kafir lime tandoori chicken is ready, serve hot with sweet-spicy-tangy pineapple chutney.
Pineapple chutney
Ingredients:
Fresh pineapple 1 whole
Oil 1 tbsp
Mustard seeds 1 tsp
Ginger 1 tsp (chopped)
Green chillies 1-2 nos. (Chopped)
Curry leaves 8-10 nos.
Pineapple juice 200-300 ml
Kashmiri red chilli/degi red chilli powder 2 tsp
Salt to taste
Vinegar 1 tsp
Tomato ketchup 2 tsp
Sugar 2 tsp
Method:
Start by cutting pineapple, first cut it into half, further cut in qaurters and remove the core, now cut in thin strips to chop in fine dices, keep aside to be used later.
Set a pan on medium heat, add oil, once heated nicely, add the mustard seeds and allow to crackle.
Further add, chopped Ginger, green chillies & curry leaves, stir & cook for a minute.
Now, add the pineapple juice and bring it to a simmer.
Further add the chopped pineapple and Kashmiri red chilli powder, stir & cook for a minute.
Now. Add the remaining ingredients, mix well stir in intervals and cook for 8-10 minutes on medium flame or until the juice has reduced to less than half and the pineapple chutney is ready.
Switch off the flame and allow to cool down, once cooled you can serve them with chicken tikka. Refrigerate unt used.
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Once you do this, you will never buy chicken from restaurant | Super yummy whole chicken recipe
Chicken Sprite with Oyster sauce
Ingredients:
Whole chicken (dressed)
Onion 1 pc (chunk)
Garlic 5 cloves (chopped)
Lemon grass 1 stalk
Oyster sauce 1/2 cup
Sprite 1 L
Soy sauce 1/4 cup
Salt and pepper
See video for procedure
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Lemon Honey Garlic Chicken Thighs are the perfect weeknight meal. No i didn't add a bunch of seasonings and there's still plenty flavor!
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Ingredients
4 bone in chicken thighs
All purpose seasoning
2 lemons
1/4 cup low sodium soy sauce
1/2 cup honey
1/4 cup chicken broth
2 tsp avocado oil
2 shallots, diced
6 cloves garlic, smashed
Chopped cilantro for garnish
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Super Simple Sticky Pineapple Chicken | Ready in 30 Mins!
Juicy pieces of chicken, fried up with peppers, onions and pineapple chunks in a simple, sweet and savoury stir-fry sauce.
This is my go-to recipe when I've got a hankering for a sweet and sour style dinner, but I haven't got the time to coat and fry up chicken pieces.
Everything gets added to the wok in stages so it's easy to prep as you go, without getting in a fluster.
Free printable recipe is available on our site:
Ingredients:
3 chicken breasts (approx 525g/1.1lbs altogether) chopped into bitesize chunks
2 tbsp cornflour (cornstarch in USA)
pinch of salt and pepper
3 tbsp oil
435 g (15oz) can of chopped pineapple in juice
2 tbsp soft brown sugar
3 tbsp dark soy sauce
1 tbsp tomato puree (paste in USA)
1 onion peeled and chopped into wedges
1 red bell pepper chopped into chunks
2 cloves garlic peeled and minced
1 tsp minced ginger
To Serve:
Coriander (cilantro)
Boiled Rice
Sriracha (add some to give the dish a little kick of heat)
Instructions
1. Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.
2. Heat the oil in a wok or large frying pan over a high heat.
3. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
4. While the chicken is cooking, make the stir fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce and the tomato puree in a bowl. Mix together and put to one side.
5. Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.
6. Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.
7. Stir in the garlic and ginger and cook for a further minute.
8. Add the stir fry sauce you made earlier to the wok.
9. Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
10. Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
Coriander (cilantro),Boiled Rice,Sriracha
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away. However, you can make it if it will help speed up dinner time.
Make ahead, then cool and refrigerate in a sealed container (for up to a day).Reheat by heating a tablespoon of oil in a wok, over a medium heat, then adding the pineapple chicken to the wok. Move it around the pan often, using a spatula, until piping hot throughout. It will take about 10 minutes to heat through.You may need to add a splash of water to loosen it up a little when reheating.
Can I freeze it?
I don't recommend freezing this recipe as the peppers and onions are likely to go a little soggy.
Ingredient swaps
Swap the chicken for chopped pork tenderloin pieces, or go vegetarian and swap for quorn pieces.
Add in extra vegetables - mange tout (snow peas), roughly chopped spring onion, mushrooms, asparagus and tenderstem broccoli pieces all work well and have a similar cooking time to the peppers.
Add 1 tsp chilli flakes or 1-2 chopped fresh chillies or 1-2 tsp sriracha for a spicy kick.
Add ready-cooked egg noodles at the end and cook for a further 2 minutes (until piping hot) for a pineapple chicken noodle stir fry. Saves having to cook rice to go with it!
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