Does anyone have spicey n yet easy chicken recipes to share?

we love spicey food Asian. Malaysian, straits chinese food. But usually a lot of prep. n time involved. Need shortcuts s time is quite limited for allDoes anyone have spicey n yet easy chicken recipes to share?
Chilly chicken fry recipe





Description


This recipe is a very easy dish that can be served as side dish or as a starter item for parties or with drinks.





Ingredients





Boneless Chicken:500g


Egg :1


corn flour :1 tbs


Chilly powder :2tsp


Turmeric powder :1/2 tsp


salt as needed


Green chilli :7-9 nos


crushed ginger :1 tbs


Oil for frying


Butter :2 tbs





Preparation


Cut boneless chicken into small cubes. Add chilly powder,turmeric powder and salt to chicken. Mix corn flour and egg properly and add to chicken and mix.Marinate for 30 minutes. In a pan heat oil and deep fry chicken cubes until cooked.Drain the oil and keep aside. Slice green chillies into half.Heat another skillet and melt butter and add sliced chillies and finely crushed ginger. Fry for one minute.Add fried chicken pieces and fry under medium flame for five minutes or until chicken pieces takes up the flavour of chilly and ginger.Garnish with chopped cilantro and serve hot.





Chicken manchuriyan recipe





Ingredients





1) 1 kg of small pieces of chicken


2) Soy Sauce - 300 gms


3) 200 gms Ginger cut into small pieces


4) 300gms Garlic cut into small pieces


5) Coriander leaves


6)1 Onion cut into long pieces


7) All purpose flour - 200 gms


8) Egg - 1


9) Bell pepper - 1 cut into small pieces


10) Agin-o-motto - a pinch


11) chilli powder, salt, black pepper to taste








Preparation


1) Mix the all purpose flour, beaten egg, ginger garlic paste, salt, chilli powder to make a paste.


2) Add the chicken to the paste and let it for 45 minutes


3) Heat some oil in a pan and deep fry the chicken.


4) Heat a little oil in a pan and fry the onions, bell pepper, ginger and garlic pieces.


5) Add the soy sauce and let it boil


6) Add the fried chicken pieces to the boiling mixture.


7) Add the agin-o-motto and coriander leaves.








Chicken Vindaloo recipe





Description


This is a hot curry. It is good to be served with chapathi .





Ingredients





1. Chicken cut in big pieces 1Kg.


2. Whole red chilli 5


Black pepper 1 1/2Tsp.


Mustard 1/4Tsp.


Black Jeera 1/4Tsp.


Cloves 4


Cinnamon 1'; piece


Cardamom 2


3. Ginger thinly sliced 2 Tbs.


Garlic thinly sliced 2 Tbs.


4. Cashewnut soaked in water 10


Raisins (Kismis) 10


5. Tomato 2 Big ones


6. Onion 3


7. Corriander leaves 1 bunch





Preparation


Marinate the chicken with some salt and turmeric powder. Set aside for 30 min. Powder all the ingredients in 2. and mix this masala powder in little water. Grind the cashew and raisins together and set aside. Cut the onion in thin slices and dice the tomato. In a wok heat some oil, saute the onion till golden brown, add garlic and ginger and saute for a min. Now add the masala paste and stir till the oil separates. Add the diced tomatoes and after 2 min. add the marinated chicken. Let the chicken get well coated with the masala. Now add 1 1/2 cup of water and salt to taste. Cover and cook in medium heat till the chicken is well done. Add the cashew and raisin paste and remove from heat and garnish with chopped corriander leaves.





Tips


If you like you can add little lime juice too.








Pepper chicken recipe





Description


Chicken made either with a little gravy or dry, as per required . can be eaten with rice or parathas.





Ingredients





chicken- 500 gms small pieces with bones.


black pepper freshly ground- a bit rough


onion - 1 chopped finely


tomato-1 soft and ripe one chopped


coriander leaves


curry leaves


ginger and garlic paste-1 1/2 tspn smooth paste


salt to taste,


turmeric a pinch


oil


a little vinegar for a tangy taste.








Preparation


heat oil and when hot, add the onions and fry well till golden brown.


then add in the ginger and garlic paste


sprinkle water to avoid burning.


then add in tomatoes, and curry leaves.


add turmeric powder, and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder).


then add in salt and mix well.


the tomatoes should become soft and smashed.


u should see the oil come to the surface and it should look dark in colour, not too black.


add the chicken pieces and very little water just sufficient to cook the chicken.


at the end when the chicken is done, add little vinegar if u desire a tangy taste.


add in the coriander leaves and stir well.


u can remove the pepper chicken masala with a little gravy or let it get a bit dry.


serve it hot and enjoy.





Tips


if u require more gravy then increase the onions and tomatoes and add in a little paste of cashewnuts finely ground, when the masala is frying.


i hope u enjoy this dish.








Chicken masala recipe





Description


A thick gravy spicy dish for rice and chapati





Ingredients





Chicken- 1.5kg


Onion- 4 large


Tomato- 2


Ginger grated - 2tsp


Garlic minced 12 cloves


Green chilli- 4 slit


Coriander powder - 4tbsp


Chilli powder - 2tbsp


Pepper powder - 1tsp


Garam masala - 1tbsp


Clove - 4


Cinnamon - 1inch stick


Cardomom - 5


Sauf - 1tsp


Salt


Curry leaves





Preparation


Cut the chicken into small pieces. Pat dry and marinate with a lettle salt and turmeric. In a shallow vessel put some oil and heat. When hot add 1 tsp of fennel(sauf), cloves, cardomom and cinnammon. When fry add the thinly slices onion and fry till brown. Add ginger, garlic and green chillies and fry. Add the diced tomatoes and fry till dry. Now add chilli powder, coriander powder and garam masala and fry till oil starts seperating. Now add the chicken pieces and salt and fry till the masala coats on it. Now add the pepper powder and cook covered on low flame. Check after 10 minutes. Water must have come out of the chicken. Give the curry a stir. If you need more gravy add water at this stage. Cook uncovered until the chicken is properly cooked. Garnish with curry leaves.





Tips


1. You can add some thick coconut milk to this curry if you need more gravy. But do not boil after that.








Spicy Chicken recipe





Description


Very less effort is needed. Especially this saves the time of working mothers.





Ingredients





1 Kg skinless Chicken


1 teaspoon Lime juice


陆 teaspoon Black Pepper


Salt to taste





Oil 3 table spoon





Group 1


Onion 3 medium size


Garlic 4 cloves


Ginger 1 small piece


Green chilies 4


Coriander leaves 1 bunch


Capsicum 1 (medium size)


Tomato 1 small





Group 2


Red chilly Powder 陆 tea spoon


Turmeric Powder 陆 tea spoon


Masala Powder 陆 tea spoon








Preparation


Marinate chicken pieces with pepper powder, lemon juice and salt. Set aside for 30 minutes. Bake for 15 minutes in moderate temperature. Grind nicely the ingredients in Group 1. Take oil in a cooking dish and heat. When oil is hot, add to this the ground ingredients (in Group 1) and ingredients in Group 2. Fry until oil separates. Now add baked chicken. Add 1 cup of water and cook until chicken becomes tender and gravy becomes thick.





Tips


While chicken is in the oven for baking, you can grind and fry the ingredients in order to save time.








Chinease hot chicken recipe





Ingredients





Bone less Chicken 250 gms.


Egg 1no.


Corn flour -1 tsp.


Refine flour (Maida) 1tsp.


Salt To taste


Black pepper powder 1tsp.


Schezwan sauce 1 tsp.


Oil For deep fry


Tomato sauce 2tsp.


Small onions











Preparation


Bone less Chicken 100 gms.


Mix the chicken with corn flour, egg and a little salt. Deep-fry each piece of chicken separately. When they turn golden brown drain the excess oil and remove.


Heat oil in a pan. Saut茅 onions, red chilly and add the fried chicken. To this add sugar, schezwan sauce, tomato sauce and black pepper powder.








Kung pao Chicken recipe





Description


Hot and spicy Chinese curry





Ingredients





11/2 LB boneless chicken, cut into strips


Marinade:


1 tbsp soya sauce


2 tbsp sesame oil


1 tbsp rice wine or sherry


1 egg white, lightly beaten


1/2 tsp salt


Stir fry:


2 tbsp peanut or corn oil


4 dried red chilies, split


1 tbsp minced garlic


1/2 tbsp grated ginger


1 tsp Szechwan pepper, toasted and crushed


2 scallions, cut in 1/2-inch pieces


1 red bell pepper, cut in pieces


Sauce:


2 tbsp soya sauce


2 tbsp rice wine or sherry


2 tbsp Chinese black vinegar or balsamic vinegar


1 tsp sugar


1 cup chicken broth


1 tbsp corn flour, dissolved in 2 tbsp water


Garnish:


1/4 cup roasted peanuts








Preparation


Combine the marinade ingredients with the chicken.


Mix well and keep aside for 30 minutes in the refrigerator.


Heat a wok or heavy bottomed vessel.


Add peanut/corn oil in a wok.


Add the chilies and cook until they begin to darken.


Add the garlic, ginger and Szechwan pepper, continue to stir fry.


Now add the marinated chicken to the wok.


Stir-fry for 2-3 minutes until brown.


Add the scallions and bell pepper.


Blend in the sauce mixture. Bring to simmer.Does anyone have spicey n yet easy chicken recipes to share?
INGREDIENTS:


8 skinless, boneless chicken breasts


2 green chile peppers, cut into 8 strips


1 (8 ounce) package Monterey Jack cheese, cut into 8 slices


1/2 cup butter, melted


1 cup Italian-style seasoned bread crumbs


1 1/2 tablespoons grated Parmesan cheese


1/2 teaspoon salt


1/2 teaspoon ground cumin


1/2 teaspoon ground black pepper





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DIRECTIONS:


Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.


Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpicks or uncooked spaghetti noodles.


Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.


Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 inch baking dish; don't let them crowd. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)


Bake in a preheated 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
mayonaise, ketchup, jerk seasoning, and salt to taste....marinate chicken for an hour or more(longer the better) and bake...serve with anything veggies, rice, noodles, or potato...enjoy
Angie's Spicy Chicken Strips


MADE THIS UP ONE DAY TO PLEASE HUBBY. IT IS FAST,EASY,AND TASTES GREAT.WE HAVE IT OFTEN.IT IS GOOD FOR LUNCH OR SUPPER.


3 boneless chicken breasts


2 cups all natural all-purpose flour (hodgson mill what I use)


1/2 teaspoon kosher salt or sea salt


1/2 teaspoon garlic powder


1 teaspoon black pepper (coarse)


1 teaspoon cayenne pepper


1 cup milk


about 1/2 inch peanut oil, in skillet


texas pete hot sauce (FOR DIPPING)


2-3 servings





1. Cut chicken into desired size strips.


2. Heat oil in a frying pan or electric skillet until hot - about 350 degrees Fahrenheit (depends on pan).


3. Mix flour and seasonings on a plate.


4. Pour milk into a bowl.


5. Dip strips into milk, then into flour mixture, back into milk, back into flour mixture, then into pan with the hot oil.


6. Cook about 2-4 minutes on each side or until golden brown, according to strip size.


7. ALWAYS SERVE WITH TEXAS PETE (HOT SAUCE).