To prep the chicken breasts, butterfly them, and pound them with a meat pounder until they’re evenly flat.
In a large bowl, mix minced garlic, soy sauce, soy sauce , sugar, half of the 5 spice powder, white pepper.
Marinate the chicken in this sauce overnight.
Next day, add egg yolk and corn starch into the marinated chicken and mix it well.
This is what keeps the coating from separating from the chicken.
On a plate, mix sweet potato starch, rest of the 5 spice powder, and garlic powder.
This is the coating for the fried chicken.
Place the marinated chicken breasts on the plate one by one and coat it completely with the mix.
Let it sit for about 5 mins before frying so that the sweet potato starch has time to stick onto the chicken.
Heat a pot of frying oil under medium heat.
Make sure the oil is not bubbling or else it will cook the meat too fast.
If you’re using a deep fryer, do not exceed 160 C or 320 F.
Fry the chicken until golden brown and remove from the oil.
Turn the heat to high or around 180 C or 360 F.
Dip the fried chicken back in to the hot oil for about 10 seconds to give it crispiness.
Place it on a metal rack to drain out the excess oil, then cut it up to serve.
These make mouthwatering starters or are good for a party. They can also be served as part of a main course. Everyone always asks me for this Seekh Kebab Recipe when I make them.
Ground lamb is seasoned with fresh mint and coriander, and ginger and green chili paste, and made into delicious Seekh Kebab. Serve with lime wedges, mint.
Mix together the lamb, ginger and garlic in a mixing bowl.
Step 3
Add in the onion, mint, green chilli, garam masala, cayenne pepper, cumin powder, coriander powder, salt and coriander leaves.
Step 4
Mix well.
Step 5
Form the mince mixture into long sausage-shaped kebabs or alternatively skewer onto four long skewers and place on a rack in a roasting tray.
Step 6
Bake the kebabs for 12 minutes.
Step 7
Turn the kebabs over and baste with a little of the melted butter and bake for a further 5 minutes.
Step 8
Preheat the grill and grill the kebabs for a further 2-3 minutes, basting with the remaining butter.
Step 9
Slice the kebabs and set aside.
Step 10
Heat the butter in a large, heavy-based frying pan.
Step 11
Add in the onion and fry, stirring, until translucent.
Step 12
Add in the sliced kebabs and fry for 1 minute. Season with chaat masala powder. Seekh Kebab is ready to serve. Enjoy!
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Serve with lemon wedges, onion rings and mint chutney.
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If you like Seekh Kebab Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Seekh Kebab, do share with us and we would be glad to give it a try.
Sohan Halwa is a traditional Pakistani and Indian dessert– made with cornflour, sugar, nuts and lots of ghee. Though it is consider difficult to make at home but with this Easy Sohan Halwa Recipe, no worries.
Good news of this halwa is you can preserve it for many days. Have a try and share your comments about this recipe .
Mix 3 cups of water in sugar and boil for it for sometime.
Step 5
Add milk and boil it for 5 minutes.
Step 6
Mix corn flour and saffron mixture to it.
Step 7
Cook the mixture over medium heat.As the mixture turns thick, start adding oil.
Step 8
Continue adding oil and stirring till the mixture gets separated.
Step 9
Add almonds and coconut slices.
Step 10
Place this mixture on greased plate.
Step 11
Keep it for cooling for a while then cut into round pieces with cookie cutter. Crunchy Sohan Halwa is ready to eat. Enjoy!
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Serve as dessert after any meal or as a tea time snack.
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If you like Sohan Halwa Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this sweet and mouth watering Sohan Halwa , do share with us and we would be glad to give it a try.
This is a dish for special occasions – not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty. Cook and eat it and you will feel like royalty yourself!
Ingredients:
1 whole chicken (about 1 kg)
1/4 cup oil
2 onions, sliced
1 tbsp chopped ginger
2 tbsp chopped garlic
6-8 dry red chillies
1 tsp tumeric powder
1 1/4 cups curd, whisked
4 black cardamoms
6 cloves
2 inch stick cinnamon
3 bay leaves
1/2 cup cashew nuts, ground to a paste
1 lime (juice)
1 egg
1/4 egg chopped coriander leaves
Salt to taste
How to make Chicken Mughlai:
Wash and clean the chicken and cut into 8 pieces.
Heat the oil in a pan and lightly brown the onions.
Drain onions, remove from pan and grind along with the ginger, garlic, red chillies and turmeric.
Mix half the ground spices with the curd and rub into the chicken.
Heat 1 tbsp oil in a pan and add the whole spices and bay leaves.
Fry for a minute and pour this over the chicken.
Heat the remaining oil and add the remaining ground spices.
Fry until the oil floats on top.
Add the chicken and fry for 5-7 minutes until dry.
Pour in 1 cup water and cook until the chicken is tender.
Mix in cashew nut paste, stir once and remove from the heat.
Add lime juice and beaten egg and stir well until the egg coagulates and disperses in the gravy.
