Bangalore Famous Fried Chicken Kebab | Empire Style Chicken Kebabs Recipe
Indulge your taste buds in a mouthwatering symphony of flavors with Bangalore's famous Fried Chicken Kebab recipe. This culinary masterpiece combines the rich heritage of Indian spices with a tantalizing fusion of crispy and succulent textures, delivering a delightful culinary experience.
Prepared using tender chicken pieces marinated in a secret blend of aromatic spices, the recipe begins by immersing the chicken in a velvety mixture of yogurt, ginger, garlic, and a harmonious medley of spices including turmeric, cumin, coriander, and red chili powder. This marinade infuses the meat with an explosion of flavors, ensuring every bite is a delightful adventure.
Once the chicken has absorbed the fragrant marinade, it is expertly coated in a luscious batter, providing a crisp outer layer that encapsulates the tender juiciness within. The batter, carefully crafted using a combination of maida (all-purpose flour) and corn flour, adds a delectable crunch to the succulent chicken pieces.
As the chicken pieces sizzle in a pool of bubbling hot oil, they undergo a magical transformation, turning into golden-brown nuggets of culinary perfection. The tantalizing aroma wafting through the air is simply irresistible, enticing food lovers from every corner of Bangalore.
Served piping hot, these Fried Chicken Kebabs are a feast for both the eyes and the palate. Each bite reveals a harmonious marriage of flavors, with the spices dancing on your tongue, and the crispy coating giving way to tender, juicy chicken that melts in your mouth.
To elevate this culinary delight, the kebabs are traditionally served with a side of tangy mint chutney, adding a refreshing zing that perfectly complements the robust flavors. The combination of the succulent kebabs and the vibrant chutney creates an unforgettable taste experience that will leave you craving for more.
Whether enjoyed as a snack, appetizer, or main course, Bangalore's famous Fried Chicken Kebabs offer a tantalizing journey into the heart of Indian cuisine. With their aromatic spices, delightful textures, and unforgettable flavors, these kebabs are a testament to the city's vibrant culinary heritage and are sure to leave an indelible mark on your taste buds.
ingredients
for marinade
1) Chicken With bones - 700 gms
2) lemon juice - 1 lemon
3) salt - 1tea spoon
4) red chili powder - 1 tea spoon
5) turmeric powder - 1/2 tea spoon
6) black pepper powder- 1/2 tea spoon
7) cumin powder - 1/2 tea spoon
8) garam masala - 1 tea spoon
9) coriander powder - 1 table spoon
10) curd - 1 big table spoon
11) ginger garlic paste - 1 tea spoon
before frying kebab
12) egg - 1 egg
13) semolina - 1/2 tea spoon
14) corn flour - 3 table spoon
15) maida 2 table spoon
16) red food color - 1/4 tea spoon
17) oil for frying
18) curry leaves
Thank you
#chickenrecipe #chickenfry #tandoorichicken #chickenkabab
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MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES || Tagine Chicken Recipe with Apricot #DIFK
In this video, we show you how to make a Moroccan Chicken Tagine with Preserved Lemons and Olives. This Tagine Chicken Recipe with Apricots is absolutely delicious and brings back the amazing flavours that we experienced in Morocco. Tagine is the name of the Moroccan Clay Pot with a cone-shaped lid that is used to traditionally cook all types of food in Morocco. We often ate this Moroccan Chicken Tagine with preserved Lemons and Olives during our trips to Marakesh and it is one of the most common flavour combinations in that part of the world. We tried to recreate the same Tagine Chicken Recipe that we enjoyed in Morocco with Apricots and we must admit that it tasted almost identical to what we ate there.
To make the Moroccan Chicken marinade, you will need:
2 small preserved lemons (use the flesh first and save the peel for the end)
1 baby chicken (cut into small pieces)
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp coriander powder
1/2 tsp black pepper
salt to taste (the preserved lemons can be salty too, so add salt accordingly)
2 grated garlic cloves
2 tsp paprika
1/8 tsp turmeric powder
1/2 cup finely chopped coriander
1/2 cup finely chopped parsley
2 tbs olive oil
saffron soaked in hot water then 2-3 tsp saffron water
To prepare the onions for the tagine:
1-2 tbs olive oil
1 large onion (grated and sliced)
salt
1/2 tsp paprika
1/4 tsp turmeric powder
2-3 tsp saffron water
6-8 dried apricots (halved)
Handful green olives
fresh lemon juice
lemon rind from the preserved lemons
Cook on a medium flame for 15-20 minutes, then reduce heat to low and cook for at least 1 hour until the chicken is tender and cooked. Always use a heat diffuser or a heavy pan to sit the Tagine on when cooking (to prevent any damage).
We served the Moroccan Chicken Tagine with roasted potatoes, mushrooms and cauliflower, and a side of homemade cinnamon and orange cranberry sauce. Traditionally Chicken Tagines are served with couscous, vegetables or even crusty bread.
Moroccan cuisines is packed full of flavour, especially when the food is slow-cooked in the Tagine. It is also healthy too as very little oil is used and lots of fresh produce is consumed.
View our delicious Moroccan Fish Tagine recipe here:
We hope you have seen how easy it is to prepare this delicious Moroccan Chicken Tagine with Preserved Lemons and Olives (as well as apricots), and we hope you can put your tagine to use with this amazing recipe. If you do not have a tagine then you can apply the same ingredients and cook it in a pot on the stove (like a casserole pot) or even bake it in the oven (adjust cooking times accordingly).
Video timings:
Intro: 0:00
Moroccan Chicken Marinade: 0:34
How to Cook in the Tagine: 2:10
Plating and Serving Suggestion: 3:51
Equipment Used To Make This Video:
Camera:
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Tripod:
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Professional Chef's Best Braised Chicken Recipe!
Get some before it's gone! This meal will fly off the table as your dining partners taste the authentic spice blend mixed in with sautéed vegetables.
INGREDIENTS
For the Chicken
1 splash vegetable oil
6 chicken thighs
2 onions, chopped
1 carrot, chopped
4 clove garlic, sliced
1 Tbsp Ras El Hanout spice blend (you may substitute 1 teaspoon each of cumin, cinnamon and ground coriander)
1 cup orange juice
½ cup marmalade
juice and zest of 1 lemon
½ tsp salt
½ cup pistachios
½ cup olives
½ cup figs
For the Couscous
1 cup couscous
1 ½ cup boiling water
DIRECTIONS
For the Chicken
1. Match your favourite frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan. Add the chicken thighs and sear the first side until its golden brown and crusty, 4 to 5 minutes. Flip and sear the second side until it’s equally golden brown and delicious. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough. Reduce the heat to medium, remove the chicken thighs and set aside.
2. Add the onion, garlic and carrots to the pan. Sauté to heat through, a minute or two. Add the ras el hanout and stir a minute more. Add the remaining ingredients and adjust your heat to bring the works to a slow, steady simmer, avoiding a rapid boil. Return the chicken to the pan, cover tightly and simmer until it reaches an internal temp of 165ºF, about 15 minutes.
For the Couscous
1. Put the couscous in a small saucepan with a tight-fitting lid. Pour the boiling water over and cover. Let it stand for 5 minutes. Stir with a fork to fluff and serve with the chicken.
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Casablanca chicken
Maroccan chicken with rice without carbs
Casablanca Chicken | Herb Chicken | Keto Friendly Meal
A quick and easy skillet chicken that you can throw together in no time...❤
#Healthy #Yum #Keto
Link to recipe:
Sometimes I change the recipe up a bit. Below is what I used. Please check out the link for the original recipe ❤
1 lb boneless & skinless chicken thighs
1/2 tsp. of each... Oregano
Rosemary
Tyme
Onion powder
Garlic powder
*pinch of red pepper flakes
2 garlic cloves (finely minced)
1/4 tsp. turmeric
1/4 tsp. smoked paprika
2 tbsp. freshly chopped parsley
1/2 tsp. sea salt
1/4 tsp. crack black pepper
2 tbsp. Olive oil
1 onion (sliced)
1 red jalapeño (diced)
1/4 cup organic chicken broth
INSTRUCTIONS
To begin, pat chicken thighs dry and cut them into cubes. Transfer the chicken to a mixing bowl, add seasonings...oregano, rosemary, onion powder, tyme, garlic powder, red pepper flakes, garlic, turmeric, paprika, parsley, sea salt and black pepper and toss to combine. Now, heat 2 tablespoons of olive oil in a deep skillet over high heat. Add chicken and lower the heat to medium-high. Sear the chicken while continuously stirring for about 5-7 minutes or until the chicken starts to develop some color. Now, add onions and jalapeño pepper, stir and sauté for a few minutes until onions are tender (about 7 minutes). Then add chicken broth to deglaze the pan. Lower the heat and simmer for 2-3 minutes. Then taste and season with more salt if necessary.
Chicken Casablanca
Chicken Casablanca
Ingredients :
1 Fresh Lemon
1/2 Medium Onion
1 Cinnamon Stick
3 tbl spoons Olive Oil
2 Cardamons
2 tbs Turmeric
2 tbs Smoked Sweet Paprika
1 tbs Sea Salt
1 tbs Cumin
1 tbs Black pepper
1 Pickled Lemon
1/4 Cup pickled Green olives
The Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries.Moroccan cuisine is typically a mix of Arabic, Andalusian, Berber and Mediterranean cuisines with a slight European and Subsaharan influence.
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits. As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country.
Spices at central market in Agadir
Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients — like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes — are home-grown, and are being exported internationally. Common spices include qarfa (cinnamon), kamoun (cumin), kharqoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira/felfla hemra (paprika), zenjelan (sesame seeds), qesbour (coriander), zaafran beldi (saffron), massia (mace), qronfel (cloves), basbas (fennel), Nnafaâ (anise), elgouza (nutmeg), zaâter (oregano), felfla soudania (cayenne pepper), and Ourka sidna moussa (bay laurel). helba fenugreek, 27 spices are combined to form the celebrated Moroccan spice mixture ras el hanout.[5]
Common herbs in Moroccan cuisine include naanaa (mint), maadnous (parsley), quesbour (coriander), fliyo (peppermint), merdedouch (marjoram), kerouiya (caraway), ellouiza (verbena) and salmia (sage).
Couscous (Arabic: كُسْكُس kuskus ; Berber: ⵙⵉⴽⵙⵓ seksu) is a Maghrebi dish of small (about 3mm diameter) steamed balls of crushed durum wheat semolina, usually served with a stew spooned on top. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya and to a lesser extent in Sicily