Baked Lemon Chicken

Lemon Chicken can be prepared in various ways. Here I am showing the baked chicken recipe, which contain very less oil and it is very helpful for those who are suffer from some bowel problems.

Ingredients:­

6 chicken thighs

2 garlic cloves

1 tsp salt

1 tbsp lemon juice

Salt and pepper

Olive oil, drizzle

1 cup chicken broth

Sliced lemon pieces for garnish

Preparation method:

Preheat oven to 350°F

Remove the skin from chicken thighs, leaving a small patch on top.

Mince garlic and make a paste with 1 tsp of salt, then rub the paste all over tops of chicken.

Sprinkle chicken with black pepper and place in a pan.

Pour chicken broth into side of pan.

Sprinkle lemon juice to taste over top of dish.

Bake at 350°F for about 1 hour and 15 minutes or until done.

Turn chicken over halfway through cooking time.

Add more chicken broth during baking, if pan becomes dry during cooking.

Garnish the chicken pieces above the sliced lemon pieces as shown in above picture and serve hot.

Chicken 65

Ingredients:

1 kg skinless boneless chicken breast
1 tsp chilli powder
1/2 tsp black pepper
salt (as per taste)
2 tbsp refined wheat flour or all purpose flour

2 egg whites

1 cup butter milk
2 tbsp corn flour
1 tbsp ginger paste
1 tbsp garlic paste

2 tbsp vegetable oil
1 1/2 tbsp lemon juice
1/4 tsp orange food coloring
salt (as per taste)
oil for deep frying

Coriander leaves, slice onions, sliced lemon (for garnish)

Preparation method:

Cut chicken breast into bite sized pieces. Add chilli powder, black pepper and salt. Set aside for 30 minutes.

In a deep bowl, mix all the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.

Heat oil (for deep fry), in a deep skillet, fry the chicken pieces until they are golden brown from all sides.

Heat two tbsp oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food colouring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil.

Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed and the meat looks dry.

Remove the skillet from heat and add lemon juice, stir well. Garnish with coriander leaves, slice onions and lemon.

Barbecue chicken

Ingredients:

6-8 chicken thighs/legs

Marinade:

1 clove of crushed garlic

1/4 cup of crushed ginger

1 large onion (paste)

7-8 red/green hot chili peppers

2 cups of plain yougurt

1/4 cup lemon juice

3 tsp paprika

5 tbsp Tandoori masala

3 tsp madras curry

5 tsp salt (as per taste)

Preparation method:

Mix all ingredients for marinade.

Deep the chicken pieces in the marinade paste and leave it for 8 to 12 hours.

Preheat barbecue and cook the chicken until juices run clear. Take out from barbeque and serve hot.

Mexican Paneer Wraps

Ingredients:

250 gms Paneer cut into 4 inch long pieces and 1 inch thick
1/4 cup Corn flour
1/4 tsp White Pepper
1/4 tsp Red Chilli Flakes
1/2 tsp Dry Basil leaves
1 cup Bread (finely powdered)
3/4 cup Salsa Sauce
1 bunch Lettuce Leaves
1/2 cup Carrot (sliced and boiled)
1/4 cup Onions (cut into juliennes)
1/4 cup Tomatoes (cut into juliennes)
1/4 cup Parsley
1/4 cup Cheese Spread
1/2 cup Sour Cream
1/2 cup Eggless Mayonnaise

Salt (as per taste)
Oil to deep fry

For the Wraps:
1 cup Refined Flour
1/4 cup Whole-wheat Flour
2 tbsp Oil
1 tbsp Butter
Salt (as per taste)
Warm Water as required

Preparation Method:

1.   In a bowl mix the cornflour, white pepper, chilli flakes, basil leaves and salt. Add enough water to make a thin batter.

2.   Dip the paneer pieces in the batter then roll them in breadcrumbs.

3.   Heat the oil in a pan and deep fry the paneer till crisp and brown. Drain and keep aside.

4.   Put the ingredients for the wraps in a bowl, adding enough water to knead into a pliable dough. Cover with a moist cloth and keep aside for 30 minutes.

5.   Divide the dough into 4 equal part and roll out each and make them large, thin rotis.

6.   Heat the oil on tawa. Cook the roti lightly on both the sides. Spread the wrap with salsa sauce, cover with a lettuce leaf.

7.   Place a paneer piece in the centre, along with some carrots, onions, tomatoes, parsley, salt and pepper.

8.   Mix the cheese spread, sour cream and mayonnaise in a bowl and pour a little over the paneer.

9.   Roll the wrap tightly. Do the same for the rest rotis.

10. Grill the wraps in a sandwich-maker or oven for 5 minutes.

11.  Serve hot with tomato ketchup.

Paneer bread Pakoda

Ingredients:

1 loaf Bread

1/2 cup grated Paneer (Cottage Cheese)

1 Tomato finely chopped

1 Onion finely chopped

2 Green chillies

1/4 tsp Red chilli powder

1 tsp butter

Salt (as per taste)

Preparation method:

1. Take a bowl; mix the grated paneer with chopped onion, tomato, green chillies, salt, red chilli powder and keep aside.
2. Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
3. Put this in sandwich toaster until the bread turns crispy and brown.
4. Serve with ketchup.

Paneer Bhurji

Ingredients:

2 cups Paneer

2 Onions

1/2 tsp Red chilli powder/ pepper powder

1/2 tsp Garam masala powder

1 tsp coriander seeds powder (Dhaniya)

1 tsp Lemon juice

2 Green chillies

1 Capsicum

2 tbsp Milk

1 tbsp Ginger, finely chopped

2 tbsp Coriander leaves, finely chopped

1 tsp Jeera

1 tbsp Oil

Preparation Method:

1. If you are using frozen paneer, either thaw it until room temperature or boil water and keep immersed for 10 minutes. Drain the water completely and crumble it in a mixer(just add in two batches and give it a run).
2. Heat a pan with oil and splutter jeera, add finely chopped ginger and green chillies, followed by finely chopped onion. Fry it till transparent and add the chopped capsicum.
3. Fry for a minute without changing its crispiness and add coriander leaves, all the powders and give it a quick stir without burning them. Add milk, salt and cook for 2 minutes until the milk evaporates.
4. Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry and add the lemon juice and mix well.
5. Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry and add the lemon juice and mix well.
6. Garnish with coriander leaves, serve hot.

Paneer Roll

Ingredients:

For filling:
1 cup paneer, cubed
1/2 cup tomatoes, chopped
1/2 cup capsicum, chopped
1 tsp oil

To be mixed into a marinade:1/4 cup curd
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp ginger paste
1/4 tsp garlic paste
1/2 tsp chaat masala

1/2 tsp garam masala
1/2 tsp kasuri methi (dried fenugreek leaves)
1/4 tsp Bengal gram flour (besan)
Salt to taste

For chapatis:1 cup whole wheat flour
1 cup milk
Salt (as per taste)

Preparation method:

1. For filling, add the paneer and tomatoes to the prepared marinade and toss lightly. Leave it aside for 10 minutes.
2. Heat the oil in a non-stick pan; add the chopped capsicum and sauté for 2 minutes. Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.
3. For chapatis, combine all the ingredients and knead into soft dough. Divide the dough into 9 equal portions. Roll out each portion into a thin chapati. Cook each chapati lightly on a tava (griddle) on both sides. Keep aside.
4. To proceed, divide the filling into 9 equal portions. Spread one portion of the filling in the centre of each chapati and roll up tightly.
5. Now it’s ready to serve.

Aloo paneer masala

One of the most chat-pati item in Indian recipe is “Aloo paneer chat-masala”. In india almost in every fast-food restaurant you will find this one. If you wish to make it in home then here is the recipe.

Ingredients:

400 gms paneer (cottage cheese)

400 gms small potatoes, boiled, peeled

450 gms boiled green peas

3 tsp ginger (adrak) paste

4-5 green chilies, finely chopped

2 tbsp chaat masala

1 tbsp lemon juice

4-5 tbsp oil

Chopped coriander leaves (dhania)

Salt (as per taste)

Preparation method:

1.         Cut the paneer and potatoes into medium cubes pieces.

2.         Take a pan add little oil in it and fry the paneer and potato pieces, till slightly brown in colour.

3.         Remove the paneer and potatoes.

4.         Add 2 tablespoons of oil in the pan and heat. Add the peas and ginger paste and suate for 2-3 mins then add fried paneer and potatoes in it and turn off the heat.

5.         Add green chilies, chaat masala, lemon juice and salt.

6.         Garnished with chopped coriander.