It’s that time of the year when every deep freezer of the Pakistani households is full of ‘Qurbani Ka Gosht’ courtesy (Eidul Azha). Eating Kaleji, Gurday, Paye, Nihari, Barbecues and Bheja fry eventually gets exhausting for the digestion system. Therefore, to break the monotony, we at Fashion Times Magazine bring you two delicious chicken recipes Chicken 65 & Chicken Stroganoff to amp up your meal. Read on…
- Chicken 65
Ingredients
For Marination:
Chicken: Half Kg (boneless cubes)
Yogurt: 2 tbsp
Soya sauce: 1 tbsp
Corn flour: 2 tbsp heaped
Flour: 2 tbsp
Ginger & Garlic paste: 1tbsp
Red chili powder: 1 tsp
Red chili flakes: 1 tsp
All spice powder: half tsp
Lemon juice: 1 tsp
Egg: 1
Salt: 1 tsp
Orange & red color: 1 pinch
For tarka
Green chilies: 4 (cut-in strips)
Curry leaves: 15
For Frying
Cooking Oil
Method:
Marinate the chicken with all the spices in the marinated list for two hours. Heat oil in a wok and deep fry the chicken until golden brown. Now heat two tbsp of oil in a separate wok, add curry leaves, green chilies and toss the fried chicken. Serve with crispy onion rings and potato wedges.
Serves: 3-4
2.Chicken Stroganoff
Ingredients
Chicken: 1 cup (boneless | breast piece | Julienne cut)
Butter: 2 tbsp
Mushrooms: 4 (sliced)
Fresh Cream: 1 cup
Vinegar: 2 tbsp
Garlic paste: 1 tsp
Tomatoes puree: 2 tbsp
Paprika: half tsp
Salt: half tsp
Chicken powder: 1 tsp
Black pepper: 1 tsp
Spring onion: 1 chopped
Pasta: 2 cups (boiled)
Method
Melt butter in a pan, add chicken and garlic paste and sauté for two minutes. Add salt, paprika, tomato puree and mushrooms. Cook for another five minutes. As the chicken gets tendered, add in the black pepper, cream and vinegar. Let it simmer for another five minutes until the sauces gets thick. Serve with pasta and garnish it with spring onion.
Serves: 3-4