Chicken Masala Wings

Ingredients 

1. 1/2 kg chicken wings
2. 1 1/2 tsp coriander powder
3. 1 1/2 tsp cumin powder
4. 3 dry red chili
5. 1/2 tsp cumin seeds2 onions finely julienned
6. 3 tomatoes sliced
7. 1 capsicum finely julienned
8. 1 1/2 tsp ginger-garlic paste
9. 1 tsp turmeric powder
10. 1 tsp red chili powder
11. 1/2 tsp coriander seeds
12. 1/2 tsp sugar
13. 1/2 cup water
14. 1/2 lime juice
15. Salt to taste
16. 2 tsp refined oil
17. 1 Tbsp olive oil
18. 1 1/2 tsp ginger-garlic paste
19. 1 tsp turmeric powder
20. 1 tsp red chili powder
21. 1 1/2 tsp coriander powder

Method

Marinate all the chicken wings. Sprinkle olive oil on the chicken wings. add ginger-garlic paste, turmeric powder, coriander powder, and cumin powder,chili powder, salt to taste and massage the chicken wings gently. Drizzle wings in 1 table spoon of oil in a pan and add salt to taste.

For Masala

Add 1 tsp of oil in heated pan and put cumin seeds, dry red chili and coriander seeds.

Saute it lightly. Then mix chicken wings with the masala. Add onions and saute it till golden brown.

Add tomatoes and cook for 2-3 minutes. Then add sugar, water, lime and capsicum and let it cook away for 2-3 minutes more. Sprinkle chopped coriander leaves to garnish. 

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Ingredients (for 3-4 servings):

3 pounds (about 1.5 kg) of chicken chunks, salt,ground black pepper,potato starch powder, flour,sweet rice flour,egg,baking soda,canola oil (or vegetable oil),garlic, ketchup,hot pepper paste,rice syrup,apple vinegar.

Method:

Rinse chunks of chicken in cold water. Drain.

You could use chicken wings, too. About 24 wings will be 3 pounds.

Add 1 ts ground black pepper and 1 ts kosher salt.

Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg, Mix well by hand and completely coat the chicken. Put 6-7 cups of canola oil in a wok or frying pan and heat it up. After it’s heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it’s the right temperature to start frying.

Fry them using the double-frying method: Fry the chicken chunks for 10 minutes over high heat

Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes. Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.While you are frying, you can make the sauce:Put 1 tbs canola oil and 4 cloves of minced garlic into a heated pan, Add 1/3 cup tomato ketchup, 1/3 cup rice syrup, ¼ cup hot pepper paste, 1 tbs apple vinegar and simmer the mixture for about about 7 minutes. Keep your heat low and be sure not to burn the sauce.Turn off the heat and wait until the chicken is done.Chicken is done? Then coat your chicken with the sauce:Reheat the sauce.Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.Sprinkle some roasted sesame seeds over top and serve hot or warm.

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Method

Preheat oven to 180 C/ 350 F. Heat sufficient water in a deep non-stick pan. Place the chocolate in a bowl, add butter and place the bowl over the hot water in the pan and let the chocolate melt. Remove the bowl from the pan, add sugar and mix well. Add vanilla essence and mix. Sift refined flour and baking powder into the bowl and mix. Add the milk, little by little, mixing continuously. Add walnuts and mix. Pour the batter into a silicon cake mould and place it in the preheated oven. Bake for 25-30 minutes. Cool, cut into slices and serve. (You can also glaze it with a little melted chocolate if you so wish.)

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Cut rotis and papads into pieces and deep fry them.Crush them in small pieces and keep aside.Heat a separate  pan ; add ghee and red chilli powder ,jeera powder, sugar, salt  and  toss well. Add this tempering over the crushed roti and papads. Mix well. Add lemon juice , chaat masala and chopped coriander . Transfer to a bowl  and decorate with tomato slices and chopped vegetables. Serve immediatly

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Method

Method
Grind together the chopped green chillies, onions, garlic, ginger, chopped fresh coriander and salt. Marinate the chicken in this mixture for about half an hour.

Heat the oil in a wok or kadai and add the cumin seeds. When they begin to change colour add the turmeric powder. Add the marinated chicken and small green chillies and mix well. Add the cumin powder, coriander powder and stir to mix. Add the garam masala powder and adjust the seasoning. Stir in half a cup of water, cover and cook over medium heat for eight to ten minutes. Lower the heat and cook for another eight to ten minutes or till the chicken is cooked. Serve hot. - See more at: http://www.sanjeevkapoor.com/green-chilli-chicken-party-cooking.aspx#sthash.5M0usiOU.dpuf

Grind together the chopped green chillies, onions, garlic, ginger, chopped fresh coriander and salt. Marinate the chicken in this mixture for about half an hour.Heat the oil in a wok or kadai and add the cumin seeds. When they begin to change colour add the turmeric powder. Add the marinated chicken and small green chillies and mix well. Add the cumin powder, coriander powder and stir to mix. Add the garam masala powder and adjust the seasoning. Stir in half a cup of water, cover and cook over medium heat for eight to ten minutes. Lower the heat and cook for another eight to ten minutes or till the chicken is cooked. Serve hot.

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