Chicken Francaise Recipe over 200 Million Views
This chicken francese recipe has reached over 200 million views on Facebook and I kid you not. It's by far my most popular recipe. Let me know what you think. Click below for recipe.
I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing for sure, the flavours are superb! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success. Let me know what you think of this recipe.
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VILLAGE STYLE CHICKEN CURRY | DESI CHICKEN GRAVY | SPICY CHICKEN RECIPE | INDIAN CHICKEN CURRY
VILLAGE STYLE CHICKEN CURRY | DESI CHICKEN GRAVY | SPICY CHICKEN RECIPE | INDIAN CHICKEN CURRY
#ChickenCurry #DesiChickenCurry #SpicyChickenCurry #ChickenMasala
Dhaba Style Chicken Curry Recipe | ढाबे के जैसी चिकन करी | Chef Sanjyot Keer
Full written recipe Dhaba style chicken curry
Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
Ingredients:
For marination
• Chicken 1 kg
• Salt to taste
• Haldi (turmeric powder) powder ½ tsp
• Lal mirch powder (red chilli) powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Dahi (curd) 3/4th cup (whisked well)
For curry
• Ghee 2 tbsp + oil 1 tbsp
• Whole spices:
1. Jeera (cumin seeds) 1 tsp
2. Dalchini (cinnamon) 1 inch
3. Laung (cloves) 3-4 nos.
4. Hari elaichi (green cardamom) 3-4 pods
5. Badi elaichi (black cardamom) 1 no.
6. Tej patta (bay leaf) 1 no.
• Onions 5 medium size / 400 gm (chopped)
• Ginger garlic & green chillies ½ cup (roughly chopped)
• Powdered spices:
1. Haldi (turmeric) powder ½ tsp
2. Teekhi lal mirch (spicy red chilli) powder 2 tsp
3. Kashmiri lal mirch (kashmiri red chilli) powder 1 tbsp
4. Dhaniya (coriander) powder 2 tbsp
5. Jeera (cumin) powder 1 tsp
• Water as required
• Tomatoes 4 medium size (chopped)
• Salt to taste
• Fresh garam masala 1 tsp
• Kasuri methi 1 tsp
• Ginger 1 inch (julienned)
• Green chillies 2-3 nos. (slit)
Method:
• Wash & clean the chicken well and add in a mixing bowl, further add all the remaining ingredients of the marinade, mix well and keep it marinated until used for making the curry.
• Now, for making the curry, set a wok or utensil as per your preference to make the chicken curry, add ghee, whole spices and onions, stir and cook until the onions are translucent.
• Further add, ginger, garlic & green chillies, stir and cook for 3-4 minutes on medium flame.
• Lower the heat & add the powdered spices, mix well and add few splashes of water to avoid the spices from burning. Increase the flame to medium heat, stir and cook until the ghee is released.
• Now add tomatoes & salt to taste, stir & cook well for 8-10 minutes.
• Further keep stirring & cook the masala really well until the ghee has separated & the tomatoes has mushed well with the masala. You can add some hot water if the masala gets too dry during the cooking process.
• Further lower the flame and add the marinated chicken, stir continuously for 2-3 minutes to avoid the curd from curdling, make sure you do not be too harsh while stirring, as the chicken pieces may break.
• Increase the flame & cook on high flame for 5-6 minutes, further lower the heat to low & cover & cook for 10 minutes. Stir in intervals.
• Further cover & cook for 20-25 minutes on low flame until the chicken is cooked & tender.
• After cooking for 20-25 minutes, add the garam masala, kasuri methi, ginger and green chillies, stir well, at this stage you can serve the chicken as latpata chicken masala finish with some freshly chopped coriander leaves, or else you can add hot water and make chicken curry just the way am going to do.
• As am making the tari wala chicken, ill add hot water, stir and bring to a boil & let it simmer for 5-6 minutes, you can adjust the quantity of water depending on how thin or thick you want your chicken curry to be.
• After simmering, check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves. Your dhaba style chicken curry is ready, serve hot tandoori roti or any indian bread of your choice.
Homemade garam masala
Ingredients:
• Sukha dhaniya (Coriander seeds) - 5 gm
• Sabut kaali mirch (Black peppercorns) - 5 gm
• Jeera (Cumin seeds) - 5 gm
• Choti elaichi (Green cardamom) - 5 gm
• Badi elaichi (Black cardamom) - 10 gm
• Dal chini (Cinnamon) - 5 gm
• Chakri phool (Star anise) - 5 gm
• Saunf (Fennel seeds) - 3 gm
• Laung (Cloves) - 5 gm
• Tej patta (Bay leaves) - 5 gm
• Salt a pinch
Method:
• Set a pan on medium heat, heat the pan until its moderately hot, add all the spices and swirl pan or stir with a spatula to avoid the burning of spices, lower the flame & roast the spices until aromatic.
• Remove on a plate & cool down to room temperature, add the roasted spices in a grinding jar, add a pinch of salt as well, grind to make a fine powder.
• Once grinded, use a sieve and sift the powdered masala to get even fine powder.
• If the spice chunks in the sieve are too much regrind to make fine powder to avoid wastage. Your homemade garam masala is ready, store in an airtight container and use accordingly.
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The Secret To Make The BEST Southern Style Stewed Chicken
How to cook Southern-Style Stewed Chicken
1 tablespoons minced garlic
3 tablespoons olive oil
1 tablespoon Cajun seasoning
1 tablespoon Italian seasoning
1 teaspoon of celery salt
1 tablespoon onion powder
1/2 tablespoon garlic powder
4 tablespoons unsalted butter
1/4 cup all purpose flour
1 cup minced onion
1 cup minced celery
1 cup minced green bell pepper
3 cup chicken broth
three chicken drumstick
1 bone in chicken thigh
1 chicken breast
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Amritsari Murgh | होटल जैसा अमृतसरी चिकन मसाला | spicy Amritsari Chicken curry | Chef Ranveer Brar
AMRITSARI MURGH - Sab bana diya, but yeh reh gaya :) My list of chicken recipes is definitely incomplete without this one..
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???????????????????? ???????????? ???????????????????? ???????????????????????????? ????????????:
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Lemon Chicken -
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AMRITSARI MURGH
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2-4
Ingredients
For Chicken Marination
1 kg Chicken (thigh & drumstick) चिकन
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Dry fenugreek leaves, crushed, कसूरी मेथी
1 tsp Coriander powder, धनिया पाउडर
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
2 tsp Ghee, घी
Salt to taste, नमक स्वादअनुसार
2 tbsp Curd, beaten, दही
1 ½ tsp Oil, तेल
For Masala
2 tbsp Black peppercorns, काली मिर्च के दाने
1 tbsp Coriander seeds, धनिया के बीज
2 no. Black cardamom, बड़ी इलायची
1 no. Green cardamom, हरी इलायची
3-4 no. Cloves, लौंग
¼ tsp Dry fenugreek seeds, मेथी दाना
½ tsp Cumin seeds, जीरा
¼ tsp Mustard seeds, सरसों के बीज
1 tbsp Oil for roasting Chicken, तेल तलने के लिए
For Amritsari Murgh
1 ½ tbsp Oil, तेल
2 no. Bay leaf, तेज़पत्ता
2 no. Green chillies, less spicy, हरी मिर्च
3 medium Onion, chopped, प्याज
1 tbsp Butter, cubed, मक्खन
2 tsp Prepared Masala, तैयार किया हुआ मसाला
2 medium Tomatoes, chopped, टमाटर
Little water, पानी
2 tbsp Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
Roasted Chicken, भुना किया हुआ चिकन
⅓ cup Water, पानी
1 tbsp Coriander leaves, chopped, धनिया पत्ता
½ tbsp Butter, cubed, मक्खन
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Chicken Marination
In a bowl, add chicken, ginger garlic paste, dry fenugreek leaves, coriander powder, degi red chili powder, turmeric powder, ghee, salt to taste, curd, oil and marinate it well.
Rest it for 20-30 minutes and keep it aside for further use .
For Masala
In a plate or tray, add black peppercorns, coriander seeds, black cardamom, green cardamom, cloves, dry fenugreek seeds, cumin seeds and mustard seeds.
Transfer it into a mixer jar and make a fine powder.
Keep it aside for further use.
For Roasting Chicken
In a flat cast iron or tawa, add oil, once it’s hot, add marinated chicken and roast it until tender from both the sides.
Transfer it to a bowl and keep it aside for further use.
For Amritsari Murgh
In a shallow pot or handi, add oil, once it’s hot, add bay leaf, green chili, onions, butter and saute it until the onions are golden in color.
Add prepared masala, tomato and saute it well.
Add water, curd, salt to taste and cook it well for a minute.
Add roasted chicken and saute it well.
Add water and cook for 10-12 minutes on moderate heat.
Finish it with some butter and coriander leaves.
Transfer it to a serving bowl or plate and garnish it with coriander sprig.
Serve hot with roti.
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MY SECRET SOUTHERN FRIED CHICKEN RECIPE | Crispy, Crunchy, Peppery | TheRecipeConnoisseur
SOUTHERN FRIED CHICKEN
crunchy•spicy•delicious
Southern fried chicken is made to be fiery, peppery with the ultimate crunch and that’s exactly what this recipe is!
Honestly in my humble opinion, this the best southern fried chicken - can I say that about my own recipe? ????
Your key ingredients in this are the 2 parts starch to 1 part flour so you get a super crunchy coating!
This tastes amazing in a simple burger with a delicious light spicy mayo.
INGREDIENTS:
-Chicken breast/thigh, flattened,
-2 parts corn starch (potato starch also works),
-1 part flour,
-milk,
Seasoning for wet and dry ingredients:
-paprika,
-cayenne pepper,
-garlic powder/granules,
-white pepper,
-black peppers,
-salt,
Hope you love this recipe and if you give it a go, I’d love to know and see a pic !
Tag someone below that loves southern fried chicken.
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