Chicken Lollypop - Punjabi Non Vegetarian Recipes | Punjabi Famous Food

Chicken Lollypop (Drums to Heaven)

Chicken Lollypop - Punjabi Famous Food

Chicken Lollypop Ingredients 

Chicken Lollypops (Wings deskinned) - 500 gms.

For Marination

Punjabi Non Vegetarian Recipes

cornflour - 2 tblsp.
soya sauce - 2 tblsp.
vinegar - 1 tsp
Red chilli paste - 1 tsp.
Ginger paste - 2 tsp.
Garlic paste - 1 tsp.
Ajinomoto - ¼ tsp.
salt - to taste

For Batter 
Maida - 6 tblsp.
Cornflour - 6 tblsp.
Coriander - 1 tblsp.
Garlic - 1 tblsp.
Ginger -  1 tblsp.
Vinegar - 1 tblsp.
Red chilli paste - 1 tblsp.
Egg - 1
Ajinomoto - 1/8 tsp.
Orange red color - 1/8 tsp.
Celery - 1 tsp.
salt - to taste
water - as required

Chicken Lollypop Making Method:

Punjabi Non Vegetarian Foods

• First, dry out the chicken pieces on a muslin cloth to remove out excess water.
• Marinate the chicken with all the ingredients under 'for marination' for atleast 2 hours.
• Mix all the ingredients under "for batter" with enough water to make a thick batter.
• Dip the lollypops in batter and deep fry.
• Serve as a starter with Sanchez sauce.

 

Tip
    Keep the lollypops inverted in the frying pan to get a rounded shape.

 

Chicken Roast - Punjabi Traditional Food | Punjabi Non Vegetarian Recipes | Punjabi Chicken Recipes

Chicken Roast - Punjabi Traditional Food Tadka :

Delicious and irresistible - chicken roast ever so tasty.

Chicken Roast - Punjabi Traditional Food Tadka

Chicken Roast Ingredients: 

·                Chicken,cut into small pieces             1 kilogram

·         Turmeric powder                                1/2 teaspoon

·         Kashmiri red chilli powder                 2 tablespoons

·         Black pepper powder                          1 teaspoon

·         Garam masala powder                        1 teaspoon

·         Ginger-garlic paste                              2 teaspoons

·         Soy sauce                                               1 tablespoon

·         Salt                                                         to taste

·         Oil                                                           4 tablespoons

·         Soy sauce                                               1 tablespoon

·         Tomato ketchup                                   2 tablespoons

·         Ginger,chopped                                    1 tablespoon

·         Garlic,chopped                                     1 tablespoon

·         Onion ,cubed                                        4 medium

·         Green chillies,chopped                       2-3

·         Green capsicum,cubed                       1 medium

·         MSG                                                      1/4 teaspoon

(MSG Means mono sodium glutamate its also using when cooking Chinese food).

Chicken Roast Making Method:

Chicken Roast 

• Combine chicken pieces with turmeric powder, red chilli powder, black pepper powder, garam masala powder, ginger-garlic paste, soy sauce and salt. Mix well and set aside to marinate for half an hour.
• Heat one teaspoon oil in a non-stick pan. Add marinated chicken pieces and cook till soft, using a little water. Add tomato ketchup, mix well and remove from heat. Set aside. Heat four tablespoons oil in a non-stick kadai. Add ginger and garlic. Mix well and saute till golden.Add onion and green chillies. Mix well and cook till onion is soft. Add capsicum and mix well. Saute for three minutes. Add the cooked chicken, MSG and adjust salt. Mix well and cook on low for ten minutes or until dry. 
• Serve hot with fried rice, noodles or naan

Chilli Chicken with Curry Patta - Punjabi Non Vegetarian Food | Punjabi Non Vegetarian Recipes

Chilli Chicken with Curry Patta : 

Chicken cooked with curry leaves and Oriental flavour.

Punjabi Non Vegetarian Foods Recipes

Chilli Chicken with Curry Patta Ingredients:

·         Curry leaves                                                     25-30

·         Green chillies,slit                                               5-6

·         Green chilli paste                                              1 tablespoon

·         Chicken breasts,cut diagonally                       400 grams

·         Vinegar                                                               2 tablespoons

·         Soy sauce                                                           1 1/2 teaspoon

·         Egg,whisked                                                      1/2

·         Salt                                                                      to taste

·         Cornflour/ corn starch                                     3 tablespoons

·         Oil                                                                       2 tablespoons + to deep fry

·         Garlic,finely chopped                                       1 tablespoon

·         Ginger,finely chopped                                      1 tablespoon

·         Vegetable stock                                                 1 1/4 cups

·         Spring onion,roughly chopped                        2

·         Fresh coriander leaves,finely chopped          2 tablespoons 

     

     Chilli Chicken with Curry Patta Making Method:

•       Mix together chicken, green chilli paste, 1 tsp vinegar, ½ tsp soy sauce, egg, salt and 2 tbsp cornstarch in a bowl. Keep aside for 10-12 minutes to marinate.
• 
  
•       Heat sufficient oil in a wok and deep fry the chicken pieces till lightly coloured. Drain on absorbent paper.
• 
  
•       Heat 2 tbsps oil in another non stick pan, add garlic and ginger and saute till garlic becomes light golden. Add slit green chillies and curry leaves and saute. Add 1 cup vegetable stock and cook till it comes to a boil.
• 
  
•       Mix 1 tbsp corn starch in ¼ cup vegetable stock. Add 1 tsp soy sauce, 1 tsp vinegar, salt, cornstarch mixture to the pan and mix well.Add fried chicken and mix. Add spring onions and coriander leaves and mix well. Transfer into a serving bowl and serve hot.