How to Cook Hawaiian Chicken Sauce
Easy, Tasty and Yummy recipes ready for you!
Cooking healthy meals and easy recipes is my aim.
Today, delicious Chicken breast in a fruity Hawaiian Sauce. Very easy to cook and extra yummy!
You just need: organic chicken breast, 1/2 pineapple, 1 onion, salt, olive oil and pepper.
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LOADED CHICKEN NACHOS | Homemade Chicken Nachos | Mexican Nachos Recipe | Snacks Recipe By Varun
Learn how to make Mexican 'Loaded Chicken Nachos' with our chef Varun Inamdar.
Mexican Loaded Chicken Nachos is something, you can enjoy with your friends and family while watching Sports or Movies. It goes brilliantly with different types of dips, like spring onion dip, honey-mustard dip, Tandoori Tzatziki Dip; of which you can find he link below:
3 Types Of Dips -
Ingredients for Taco Seasoning:
(Serves 6)
- 1/2 tbsp Cumin Seeds
- 1/2 tsp dry Onion Powder
- 1/4 tsp Garlic Powder
- 1/2 tsp Oregano
- 1/2 tsp cayenne Pepper
- 1 tbsp Chilli Flakes
- Salt
- Black Pepper
Ingredients for Pico De Gallo:
- 1/4 cup Tomatoes(chopped)
- 1/4 cup Onions(chopped)
- 1/4 cup Coriander Leaves(chopped)
- 2-3 tbsp Jalapenos
- Lemon Juice
- Salt
Ingredients for Loaded Chicken Nachos:
- 2 cups Tortilla Chips
- 2-3 tbsp salsa/pico de gallo
- Black Beans Canned/Cooked
- 1/2 cup Mexican Cheese Sauce
- Chicken Breast(cooked & shredded)
- 1 tbsp Taco Seasoning
- 2-3 tbsp Jalapenos
Method:
1. Take cumin seeds, dry onion powder, garlic powder, oregano, cayenne pepper, chilli flakes, salt, black pepper and grind it into powder, to make Taco Seasoning
2. Now, take chopped tomato in a small bowl, and add chopped onions, chopped coriander leaves, jalapenos, lemon juice, salt on top
3. Mix it together to make Pico De Gallo
4. Now, in a plate take tortilla chips, and add pico de gallo, cooked black beans paste, mexican cheese sauce, shredded chicken breast, taco seasoning, jalapenos from top
5. Again add cooked beans paste, mexican cheese sauce, spring onions and pico de gallo from top and serve it
If you like this recipe 'Loaded Chicken Nachos', you can also try other such recipes like:
Chicken Mexican Tacos -
Burritos Recipe -
Chorizo Rice -
#LoadedChickenNachos #ChickenNachos #GetCurried
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Host: Varun Inamdar
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BEST Party Appetizers - Non-Veg Starter Recipes - New Year & Christmas Special Recipes
Learn how to make Party Starters/Appetizers at home with our Chefs on Get Curried.
Download the Get Curried App by clicking on this link:-
Chicken Lollipop: 0:05 -
Chicken Nuggets: 7:34 -
Chicken Peri Peri: 12:15 -
Chicken Tandoori: 17:21-
Tandoori Potato Keema: 21:55 -
Salami Rolls: 27:15 -
Host: Varun Inamdar, Smita Deo & Neha Naik
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PERFECT RESTAURANT STYLE CHICKEN TIKKA MASALA (STEP BY STEP GUIDE IN ENGLISH )
How To Make Restaurant Style Chicken Tikka Masala At Home - Chicken Tikka At Home
If you are craving for a restaurant style chicken tikka masala then this recipe is the right choice for you. Today I will show you step by step how to make the perfect chicken tikka at your own home kitchen.
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Ingredients Required For Making Chicken Tikka Masala -
* Boneless skinless chicken thighs cut into 1 & 1/2 inch pieces - 450 gm/16 oz. You can even use chicken breast .
* Garlic - 40 gm/1.4 oz / 12 to 13 cloves
* Ginger - 40 gm/1.4 oz/ 2 inch length
Make a paste of ginger and garlic in your blender with 3 to 4 tablespoons of water. You can even grate them using the fine holes of your grater if you do not have a blender.
*For marinating chicken-
* Take 1 tablespoon from the freshly made ginger garlic paste
* Kashmiri red chili powder - 2 teaspoons heaped . You can even use paprika or 1 teaspoon of chili powder
* Turmeric Powder - 1/4th teaspoon
* Ground Coriander (dhania powder) - 1 teaspoon
* Garam masala powder - 1/2 a teaspoon
* Lemon/lime juice - 2 tablespoons
* Plain unflavored Greek yogurt - 3 tablespoons. You can even use plain unflavored yogurt(curd) but in that case put the measured quantity in a tea strainer. Rest the strainer on a bowl and keep it in the fridge for an hour. The excess liquid will drain off and you will get this thick consistency .
* salt - 1 teaspoon or as desired.
* sugar - 1/4 th teaspoon
Marinate the chicken in the fridge for a minimum of 2 hours, overnight will be better. Take it out from the refrigerator about an hour before you plan to cook. Discard the marinade and fry only the chicken.
For the tikka masala gravy -
* Onion - 2 large / 375 gm/13 oz (chopped)
* Rest of the ginger garlic paste
* Cumin seeds(jeera) - 1/2 teaspoon
* Ground coriander (dhania powder) - 1 & 1/2 teaspoon
* Ground Cumin (jeera powder) - 1/2 teaspoon
* Kashmiri red chili powder - 1 tablespoon . You can even use a teaspoon of red chili powder or paprika. Please note that if using paprika the color of the gravy maybe bit different than the one shown in the video.
* Canned crushed tomatoes - 3/4 th cup. You can even use tomato puree. You can also use 3 large fresh tomatoes, pureed in your blender but in that case use a combination of fresh tomatoes and 1/4th of a cup of tomato puree to get that color.
* Salt - as per taste (add less salt if your tomato puree has added salt in it)
* Sugar - 2 teaspoons. Add more if you think gravy is tasting sour. You can even add honey.
* Kasuri Methi (dried fenugreek leaves) - 1 teaspoon level. You will get this at any Indian grocery store or online.
* Garam masala powder - 1 teaspoon . If you are interested in making garam masala at home then click the link for my recipe -
* Water - 1/2 cup
* Heavy cream - 1 cup. For me gravy was tasting sour so added one whole cup. Please add half a cup of cream first, taste the gravy and if you feel the gravy is sour add half a cup more of cream. If you are not using fresh cream then add it at the end just before removing from heat as the cream may curdle due to high heat.
* Coriander leaves (cilantro) - 2 tablespoons chopped (optional)
* oil - 3 tbsp for frying chicken, 2 tbsps for gravy
* butter - 2 tbsp
Oven Method - Spread out marinated chicken in a single layer on a baking sheet lined by parchment paper or aluminum foil sprayed by cooking oil. Cook in a 400 degrees F / 200 C ,preheated oven for 20 minutes or until the internal temperature of chicken registers as 160 degrees F with a thermometer.
Serve this with rice or naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Gluten free Schezwan Sauce recipe | Indo Chiniese recipe
You know your nuggets are incomplete without that schezwan sauce.
Enjoy one of the most popular flavours from the far east. Drop some on your noodles or your diced chicken to create exotic new taste experiences!
Gluten free and Free from preservatives
Written recipe
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Happy cooking????????
Chicken that actually fits on a sandwich | Garlic and mustard aioli
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA16 for up to 16 FREE MEALS + three surprise gifts across six HelloFresh boxes plus free shipping:
***RECIPE, MAKES 2 SANDWICHES***
1 large chicken breasts
2 soft buns (I like brioche for this)
lettuce
tomato
garlic (I do one clove per sandwich)
oil (I like olive oil but it's strong)
mustard (I like dijon for this)
dill pickles
butter
salt
salt
pepper
American cheese (IF you want to do the melt version I show at the end of the video)
Cut the chicken breast in two about 2/3rds of the way up from the skinny tail end. Butterfly both pieces. For a quick 30-60 min brine, dissolve 15g of salt (1 tablespoon of my kosher salt) in one cup (240mL) of cool water, along with an equal quantity of sugar. If you want to brine the chicken longer, like overnight, I'd cut the salt in half. Don't worry if the salt doesn't all dissolve immediately. Submerge the chicken and let brine.
To make the aioli, peel and chop the garlic as fine as you can. Sprinkle on some salt and use the side of your knife to grind the garlic down to a paste. Put the paste in a small bowl, along with a roughly equal quantity of mustard. Stir in oil, a little bit at a time, to form an emulsion. Put in as much oil as the garlic and mustard with emulsify. Watch the video to see how. This sauce will be very strong at first, but will mellow out in time. Make it the day before if you don't like the heat of raw garlic.
Prepare a weight for flattening the chicken as it cooks — I wrap a brick in aluminum foil.
Remove the chicken from the brine and pat it dry. Season it with pepper and anything else you want, but no additional salt. Heat a pan until butter foams in it. Melt a thick film of butter into the pan, place in the chicken and smash down with the weight. Cook until the bottom is lightly golden brown and the chicken seems at least halfway cooked through — 2-3 minutes. Flip the pieces and cover again with the weight. A thermometer isn't much use on something so thin, so I'd just cook it another couple minutes until the inside feels bouncy when you poke it, rather than squishy, and everything looks cooked from the outside. Give it one more quick final flip to kill surface bacteria, because the side you cooked first just touched the brick, which previously touched raw chicken. Take the pieces out to a plate or something — the interior will continue to cook as they rest.
Toast the cut sides of the bun in the pan if you want. Let the bread and the chicken cool for about 5 minutes before dressing the sandwich, because the emulsion of the aioli will break if you get it hot. I do bottom bun, lettuce, tomato, chicken, aioli, pickles, top bun — but you do you.
If you want, you can make a grilled sandwich by placing cheese around the chicken, returning the sandwich to the pan with plenty of melted butter in there, press with the weight until brown on the bottom, flip, repeat, flip again one time (because the brick touched the raw chicken).