How To make Frontier Chicken
SEASONING MIX 2 teaspoons salt
1 teaspoon cardamom
ground
1 teaspoon cayenne
1 teaspoon coriander :
ground
1 teaspoon cumin ground
1 teaspoon fenugreek seed :
ground
1 teaspoon garlic powder
1 teaspoon ginger ground
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon black pepper :
ground
1 teaspoon white pepper ground
1 teaspoon dried pasilla chili peppers :
ground
1 teaspoon turmeric ground
CHICKEN PREP 6 boned and skinned chicken breast halves
3 tablespoons olive oil
1 1/2 cups onion :
chopped
1 cup yellow bell pepper chopped
2 cups each red and green bell peppers :
chopped
1 large ripe banana peeled and sliced
2 cups chicken stock
1 tablespoon fresh garlic :
minced
2 tablespoons fresh ginger -- minced
2 tablespoons plus 2 teaspoons all-purpose flour
1/4 cup fresh cilantro chopped
2 tablespoons jalapeno pepper :
seeded and minced
14 1/2 ounce can diced tomato
Combine the seasoning mix ingredients in a small bowl. Sprinkle each side of each chicken breast with 1/2 teaspoon of the seasoning mix and rub it in well with your hands. Heat the oil in a large skillet or 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Brown the seasoned breasts (in batches if necessary) about 2 to 3 minutes per side, then remove them from the pan. The oil and tumeric give the chicken a yellow-gold color that is really dramatic. To the same skillet (or pot) add 1 cup of the onions, 3/8 cup of each color of bell pepper, the banana (see note), and the remaining seasoning mix. Cook, stirring and scraping occasionally, for 10 minutes. If necessary to prevent burning, add 1/4 cup stock and deglaze the pot scraping to loosen any brown bits): you may have to lower the heat to medium. Add the garlic ginger and flour and stir until the flour is thoroughly absorbed. Add the remaining bell peppers and onions, the cilantro and the jalapeno peppers. Cook for 5 minutes, then add the tomatoes and the remaining stock and return the chicken and accumulated juices to the pan. Bring to a boil, reduce heat to low, and simmer until the chicken is done, about 10 minutes. Serve hot.
How To make Frontier Chicken's Videos
Chicken Jalfrezi Recipe in Urdu Hindi - RKK
Chicken Jalfrezi Recipe in Urdu Hindi - RKK
Ye hai meri chicken Jalfrezi ki recipe. Umeed hai aapko pasand ayegi! -
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RESTAURANT STYLE CHICKEN HANDI | CHICKEN HANDI RECIPE | CHICKEN HANDI BY SPICE EATS
Restaurant Style Chicken Handi | Chicken Handi Recipe | Chicken Handi by Spice Eats | Chicken Handi | Chicken Masala | Chicken Recipe | Handi Chicken | Chicken Curry
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Chicken Handi :
- Boneless Chicken, cut into cubes- 500 gms
- Ginger Garlic paste- 2 tsp
- Salt- 1 tsp
- Onions, fine chopped- 1 big (100 gms)
- Tomatoes, chopped- 4 small (200 gms)
- Green Chillies, cut into big pieces - 3 nos
- Ginger, julienned- 1 tbsp
- Coriander, chopped for garnish- 3 tbsp
Other Ingredients:
- Cumin seeds- 3/4 tsp
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Crushed Black Pepper- 1/4 tsp
- Dry Fenugreek Leaves, dry roasted & powdered- 1 tsp
- Whisked Curd or Yogurt- 2 tbsp
- Fresh Cream- 4 tbsp
- Oil- 4 tbsp
Preparation:
- Clean & wash the chicken fillets and pat dry. Cut into one inch cubes.
- Chop the onion, tomatoes and coriander leaves, julienned the ginger and cut the 3 green chillies into small pieces.
- Dry roast and powder the Kasuri Methi (Dry Fenugreek leaves), set aside.
Process:
- Heat 2 tbsp oil in a flat pan and add the ginger garlic paste. Fry on low heat for 1 minute and add the chicken cubes along with 1 tsp salt. Mix and fry on high to medium heat for 3-4 mins. Take it out and set aside.
- Heat 2 tbsp oil in the same pan and add the chopped onions. Fry on medium heat for 5-6 mins till light brown.
- Add the chopped tomatoes & 1/4 tsp salt and cook on medium heat for 3-4 mins till soft.
- Now add the Turmeric, Red Chilli and Coriander powders, mix and add a splash of water.
- Continue to cook for around 3 mins on medium to low heat till oil separates.
- Add the fried chicken cubes and fry on medium heat for 5 mins till water dries up and oil separates.
- Now switch off heat and add the whisked curd/ yogurt. Mix well and cook on low heat for 2 mins till oil separates.
- Add 50 ml water, mix well and cook covered on low heat for 10 mins till the chicken is tender and oil separates.
- Now add the crushed black pepper, garam masala powder and roasted & powdered Kasuri Methi. Mix well and cook for another 2-3 mins.
- Now add the green chilli pieces and ginger juliennes, give a mix and then add the fresh cream. You can add few tablespoons water if required.
- Give a mix and simmer for 2-3 mins till oil separates.
- Garnish with chopped coriander.
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How to Make Chicken Karahi (IN PAKISTAN)
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