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How To make Special Thai Chicken with Chillies (Mild)
2 tb Oil
4 Fresh Red Chillies
seeded and sliced 3 Garlic cloves; sliced
500 g Chicken breast; sliced
1 Onion; sliced
2 tb Oyster sauce
1 tb Fish sauce *
1 tb Tamarind sauce
2 ts Brown sugar
:
(or jaggary if available) 1/2 c Straw mushrooms
(or tinned mushrooms :
if desperate) 1/2 c Bamboo shoots (strips)
1/2 Lime; juiced
6 bn Coriander (fresh)
*NOTE: (Fish sauce is available from Asain food shops. Alternatively substitute twice this amount soy sauce.) Instructions: ============= Heat oil in wok, add chillies and garlic and fry until crisp and golden. Drain onto paper towels (but leave oil in the wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add sauce. From: neiger@vaxc.cc.monash.edu.au (David Neiger)
How To make Special Thai Chicken with Chillies (Mild)'s Videos
Thai Mint Chili ???? Chicken Recipe | Thai Mint Chilli Chicken Gravy????????
Hy, everyone today I am making special Thai Mint Chili Chicken this is most famous and delicious, Thai Mint Chili Chicken spicy ???? Thai Mint Chili Chicken restaurant Style, easy to make perfect Thai Mint Chili Chicken at home, Thai Mint Chili Chicken Gravy served with rice, garlic rice, egg fried rice, chicken fried rice, vegetables fried rice, must try it and please give me your feedback in comment, I am very happy to be replying back, thanks ????
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*Ingredients for Thai Mint Chili Chicken'
250 gram fry chicken
30 gram green pepper
30 gram red onion
5 gram fresh lemongrass
2 tbsp chopped mint
1 tsp chopped garlic
1 tsp chopped ginger
10 gram green chili without seeds
1 tsp home made chili sauce
1 tbsp cooking oil
1 tbsp osyter sauce
1 tbsp soya sauce light
1/2 tsp fish Sauce
1/2 tsp sesame oil
1/2 tsp chicken powder
1/2 black pepper powder
1/2 tsp white pepper
1 cup water
chicken chili dry recipe restaurant style
best chicken yakhni pulao recipe
green pepper chicken recipe
spicy lemon garlic chicken recipe
beef Bung Yakhni Pulao Recipe
the most delicious Thai Mint chicken recipe
egg Noodles recipe
how to make perfect Mongolian chicken
Homemade chili sauce
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BUTTER GARLIC CHICKEN RECIPE | HOW TO MAKE BUTTER GARLIC CHICKEN
Butter Garlic Chicken | How To Make Butter Garlic Chicken | Butter Garlic Chicken Stir Fry | Butter Garlic Chicken Recipe | Chicken Recipe | Butter Chicken Recipe | Butter Garlic Chicken Bites
Ingredients for Butter Garlic Chicken:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken Breast - 1 lb or 450 gms (cut into 2 inch chunks)
For Marination:
- Salt- 3/4 tsp
- Crushed pepper- 1/2 tsp
Dredge/coat with:
- All purpose Flour- 2.5 tbsp
Other ingredients:
- Oil - 2 tbsp
- Butter - 3-4 tbsp (around 40 gms)
- Garlic, finely chopped- 6-8 cloves (3 tsp)
- All purpose flour - 1/2 tbsp
- Oregano- 1 tsp
- Chicken Stock - 1 cup
- Lemon Juice - 1 tsp
- Salt-pinch
- Crushed pepper -3/4 tsp
- Parsley, fine chopped- 2 tbsp
Preparation:
- Cut the chicken fillets into 2 inch chunks
- Marinate with salt & pepper. Set aside for 15 mins.
- Now add the all purpose flour on the chicken pieces. Dredge these pieces to lightly coat the pieces with the flour. Remove and set aside on a plate for 5 mins.
- Prepare Chicken stock for use later or use readymade chicken stock. (To make Chicken Stock, take around 250 gms of boned chicken in a pan and add 250 ml water. Cook it for around 15 mins to make chicken stock. Strain and set aside for use later.)
- Fine chop the garlic and parsley.
Process:
- Heat oil in a frying pan and place the chicken pieces side by side. Fry on medium heat for around 3 mins and then flip the pieces. Continue to fry on medium heat for another 3 mins. Fry on both sides for a total of another 2 mins till the pieces light brown in colour and is nearly cooked. (Total pan-frying time around 7-8 mins )
- Remove & set aside.
- Now wipe the pan clean.
- Heat butter in the same pan and then add the fine chopped garlic. Mix and fry on medium heat for 1 minute.
- Now add 1/2 tbsp all purpose flour and mix and fry on low heat for 1 min.
- Add the chicken stock, oregano, crushed pepper, lemon juice and a pinch of salt. (Do not add salt here if the chicken stock you are using has salt)
- Give a mix and cook on medium heat for a min till the stock is cooked and thickened.
- Add the fried chicken pieces. Mix and cook on medium heat for 2-3 mins till all the liquid is absorbed.
- Garnish with a pinch of crushed pepper and finely chopped parsley.
- Serve hot.
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Thai Red Curry with Chicken
If you're a fan of Thai food, making Thai Red Curry from scratch at least once in your life is a must!
Curry Recipe:
Paste Recipe:
CASHEW CHICKEN | THAI CASHEW CHICKEN STIR FRY | CASHEW CHICKEN RECIPE
Cashew Chicken | Thai Cashew Chicken Stir Fry | Cashew Chicken Recipe | Thai Cashew Chicken Recipe | Cashew Chicken Stir Fry | How To Make Cashew Chicken | Chicken Cashew Recipe
Ingredients for Cashew Chicken:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken (thigh) - 450 gms (cut into 2 inch strips)
For Marination :
Salt-3/4 tsp
Crushed Pepper- 1/2 tsp
Making the Sauce:
- Oyster Sauce- 1 tbsp
- Dark Soy Sauce- 2 tsp
- Rice Vinegar- 1 tsp
- Honey - 1 tbsp
- Water- 1 tbsp
Other Ingredients:
- Spring Onion whites- 3-4 tbsp
- Garlic chopped- 2 tsp (5-6 cloves)
- Ginger chopped- 1.5 tsp
- Thai Long Red Chillies, sliced -2
- Spring Onion greens, cut into 2 inches- 20 nos.
- Roasted whole cashews- around 30
- Oil- 2 tbsp for stir-frying the chicken pieces + 1 tbsp
Preparation:
- Take boneless thigh pieces, pat dry and cut them into 1/2 thick by 2 inch long inch strips.
- Now add salt and crushed pepper
- Set aside for 15 mins.
- To prepare the Sauce, add all the items in a bowl. Stir it well to mix uniformly. Whisk it well.
- Chop the ginger, garlic, spring onion white and spring onion greens.
Process:
- Heat 1.5 tbsp oil in a wok and add the marinated chicken pieces. Spread the pieces for it to get the heat.
- Fry on medium heat for 4-5 mins till browned. Remove and set aside.
- Add 1 tbsp oil to the oil in the wok and heat.
- Now add the fine chopped garlic, ginger and spring onion whites.
- Stir fry on high heat for 1 min and then add the fried chicken pieces. Mix it well and stir fry for 1 min.
- Add the roasted cashews and stir fry for 1 min.
- Now add the rest of the sauce, mix and stir fry on medium heat for 1-2 mins till the chicken becomes brown and begins to thicken.
- Garnish with cut spring onion greens and sliced Thai red chillies. Mix and stir fry for around 1 minute.
- Serve hot after garnishing with some more spring onion greens.
#cashewchicken #thaicashewchicken #cashewchickenstirfry #cashewchickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
This Creamy Coconut Chicken Curry Will Be Your New Favorite
Here is what you'll need!
Boneless chicken thigh 500 gm
Coconut milk 1 cup
Cooking oil 3 tbsp
Sliced onion 1/2 cup
Ginger paste 1 tsp
Garlic paste 1 tsp
Green chili paste 1 tsp (3-4 pcs)
Coriander/ dhone pata 3-4 tbsp
Spices:
Black mustard seeds 1/2 tsp
Bay leaf / Tej pata 1
Cardamom / Elachi 3 pcs
Dry red chili / sukno morich 3 pcs
Cumin / Jeera 1 tsp
Red chili powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Salt to taste
Enjoy!
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HOT AND SWEET CHICKEN | SPICY AND SWEET CHICKEN RECIPE | BY SPICE EATS
Hot and Sweet Chicken | Spicy and Sweet Chicken Recipe | Hot and Sweet Chicken Restaurant Style | Chinese Hot and Sweet Chicken | Hot and Sweet Chicken Recipe
Ingredients for Hot and Sweet Chicken:
- Boneless Chicken cut into strips- 300 gms
(All measurements using US spoon measures)
1st Marinade :
- Salt- 1/4 tsp
- Pepper Powder- 1/2 tsp
- Dark Soy Sauce- 1/4 tsp
2nd Marinade/Batter:
- All Purpose Flour (Maida)- 2 tbsp
- Cornflour- 2 tbsp
- Baking Powder- 1/4 tsp
- Salt- 1/4 tsp
- Egg white- 1
- Chilled water- 3 tbsp
Hot & Sweet Sauce :
- Tomato Ketchup- 4 tbsp
- Red Chilli Sauce- 2 tbsp
- White Vinegar- 2 tsp
- Honey- 2 tsp
- Dark Soy Sauce- 1/2 tsp
Other Ingredients:
- Ginger chopped- 2 tsp
- Garlic chopped- 3 tsp
- Spring onion white, chopped - 4 tsp
- Spring onion greens, chopped for garnish- 2 tbsp
- Refined oil- 1.5 tbsp + oil for deep frying
- Water after adding sauce- 2 tbsp
Preparation:
- Wash and leave the chicken pieces/fillets to drain.
- Pat dry if required and cut them into 2 inch strips.
- Add the ingredients for the 1st marinade and set aside for 20mins.
- Add all the ingredients for the Hot & Sweet sauce in a small bowl and give a mix. Set aside for use later.
- Chop the ginger, garlic, spring onion white and green. Set aside.
- Add all the ingredients for the 2nd marinade/batter to the marinated chicken and mix well.
Process:
- Heat oil for deep frying in a skillet or wok or kadai.
- Once the oil is medium hot, take battered chicken strips one at a time and drop them in oil side by side to not crowd the pan.
- Fry the chicken strips on medium heat, turning & frying the pieces for 5-6 mins till golden in colour. Take it out & repeat the same with the next batch.
- Now take a wok or kadai and add 1.5 tbsp oil.
- Keep it on high heat and add the chopped garlic. Give a stir and then add the chopped ginger. Give a stir again and then add the chopped spring onion whites. Stir fry on high heat for 30 secs and then add the hot & sweet sauce. Mix and continue to fry on high heat for another 30 secs till the sauce thickens. Add 2 tbsp water and continue to cook it on high heat for another 1 min.
- Now add the fried chicken strips, give a mix and continue to stir fry to coat the chicken strips well with the sauce. This should take around 2 mins.
- Garnish with chopped spring onion greens. Toss it well and serve hot.
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