how to make kfc fried chicken (chicken broast ) at home

cooking time : 20 minutes 
 preparation time : 15 minutes 
 serve: 4-5











ingredients :

to marinate :

chicken with skin           500 grams chopped in pieces .
garlic powder                    1 tsp 

chilly powder                       1 tsp 
white vinegar                          1/2 cup 
salt to taste                            1 tsp 

to prepare broast masala :

refined flour              1 cup 
corn flour                   1/2 cup 
rice flour                      1/2 cup 
salt                              1 tsp 
garlic powder                 1 tbsp
milk powder                    1 tbsp 
white pepper powder          1 tsp 
onion powder                     1 tsp (optional )
chines salt                       1/2 tsp 
chicken powder              4 tbsp (or two chicken cubes )
egg                              2 (optional )

others :

oil to deep  fry 
to serve with mayo garlic sauce .      1 cup 


method :

• in a mixing bowl take 1 tsp garlic powder , 1/2 cup white vinegar , 1 tsp chilly powder , 1/2 tsp salt , and stir the mixture for a while.

• now dip the chicken pieces with the mixture , make sure each pieces get coated with  the prepared mixture . cover with plastic wrap and set aside for 30 minutes to marinade . 
• now on the other side prepare broast masala . for that in a large mixing bowl take refined flour , corn flour and rice flour mix well . now add garlic powder , milk powder , onion powder , Chinese salt , chicken powder , white pepper powder , salt and again toss it well . 

• now take each marinated chicken pieces . and 1st coat it with flour mixture nicely .  put it in a platter . 
• now take each flour coated pieces and dip in egg mixture and again coat it with flour mixture .

• heat enough oil  in a pan and deep fry , at the time of frying make sure oil must have medium temperature , as soon as  you put the chicken pieces in oil immediately cover the pan for  2 minutes . then open the pan and deep fry on medium slow heat . dont touch spetula for at least  5 minutes  after putting chicken in oil . remove after 15 minutes . maximum 20 minutes . enjoy with mayo garlic sauce . 
• enjoy KFC fried chicken at your home  with pals . 

precautions :

1. 1st marinate chicken with vinegar mixture nicely . 
2. take enough oil so that when you add the chicken at the time of frying chicken get fully cover with oil . 
3. dont put more than 2 to 3 pieces at the same time . give them enough space to cook . 
4. the layer of flour can be multiplied according to your choice how much thick covering you need . i prefer two layers  is enough . 

how to make murgh mussallam

cooking time : 60 minutes
preparation time : 15 minutes
serve: 6-7

 


ingredients :

whole chicken                       1.5 kg (skin removed and finely washed )
rice flour                           1 tbsp
garlic paste                        2 tbsp
onion grated                         1 
coriander powder              1 tsp
papaya paste                      1 tbsp
green chilly paste             1 tbsp
lemoon juice                    2 
cumin powder                1 tsp
red chilly powder           1 tbsp
crushed black pepper              1 tbsp
garam masala powder            1 tsp
tandoori color / red food color     1/4 tsp
tamarind paste                       2 tbsp
white vinegar                    4 tbsp
mustard oil                   2 tbsp
kewra essence                     2 drops 
salt to taste 
oil             4 tbsp 

for rice :

basmati rice                             1/2 kg 
ghee/ clarified buttter               1/2 cup 
whole black cardamom                 3
whole cumin seed                       1/2 tsp 
cinnamon stick                           2 
pepper corn                                 6 to 9 
bay leaf                                   2
garlic paste                       2 tbsp
fried onion                     1/2 cup 
salt to taste 
egg                               for serving ( optional )



method:    

• to prepare chicken wash chicken gently . make deep cuts over thigh . 

• in a small bowl  take rice flour , garlic paste , grated onion , lemon juice , coriander powder , cumin powder , salt , red food color , tamarind pulp , crushed black pepper , white vinegar , papaya paste , red chilly powder ,   green chilly paste , garam masala powder ,2 tbsp mustard oil  and mi x well .

• now rub this paste over the chicken nicely . covet it with plastic wrap and put it in fridge for overnight . 

• steam it for 25 minutes . 
• rub  oil over chicken and grill it in oven  for 5 minutes . 

for rice pulao :

• heat ghee/ butter in a pan add cardamom , bay leaf , peppercorn , cinnamon sticks, cumin seed , and stir for a minute . add garlic paste and saute for a minute .

• add rice and water and salt . and cook till rice get fully done . 
• in end add kewra water and sprinkle food color , and cover and cook for 5 more minutes on very slow flame . 

assembling :

• remove cooked rice pulao in a platter , and put prepared chicken over it with its gravy / masala .
• place eggs over the rice .and sprinkle fried onion all over the rice .
• put lemon slices over the corner if you like and serve a royal dinner with your love ones .

how to make gulab jamun ( malai wala )

cooking time : 20 minutes
preparation time : 30-10 minutes
serve: 7 

ingredients :

full cream dry milk                 2 cups
baking powder                          1 tsp
refined flour                            2 tbsp 
baking powder                           1 tsp
clarified butter/ ghee                3 tbsp


for sugar syrup :

sugar                                  1/2 kg 
kewra  essence                      2 drops 
water                                  1/2 kg ( about 1 cup)

for filling :

khoya                    1 cup ( 100 grams)
custard powder          2 tbsp 
milk                          as required ( about  1 cup)




method :  

to make filling :

• in a sauce pan boil a cup of milk and add khoya and sauté till khoya get totally dissolve in it then add custard powder and allow it to get a boil . close the flame and set aside . 

sugar syrup :

• to make sugar syrup in a large pan take 1 cup of water and 1/2 kg sugar and stir and cook till sugar get completely dissolve . add few drops of kewra essence or green cardamom powder .close the flame and cover the pan .

gulab jamun :

• to make balls of gulab jamun  in a large mixing bowl take 2 cups of powder milk ,3 tbsp ghee/clarified butter add 1 tsp baking powder , 2 tbsp refined flour mix well . 

• break two eggs n a small bowl . 

• now add eggs carefully in prepared mixture  (flour and powder milk bowl ). and knead it it gently . this going to take about 15 minutes . 

• now make balls out of this mixture . balls must be so  smooth . 

• heat oil a large pan and put the balls in it . continue move the pan this time so that balls get cooked evenly from all sides . (don't use spatula move pan by using its holder ).ball will  come up by they own . you no need to touch them until they get the color shown in picture .

• when the balls get nice golden color from all sides this time you can use spatula . and cook it till it get nice blackish brown color ( or dark chocolate color ). ( cook it on very slow flame please  . no need to be hurry . frying may take about 15 to 20 minutes ).

• remove the balls from oil and put it in hot sugar syrup . and let it be in syrup for 10 minutes . 

• after that remove them from sugar syrup and set aside . 

• cut them from middle and put prepared filling in it. 

• mouth watering dessert is ready serve . 

necessary precautions need to be taken :

1. while making batter be careful , while mixing eggs  knead the batter for about at-least 15 minutes by using palm . 
2. balls must be so smooth . make sure  there should not have any cracks in it before adding it in oil . 
3. oil must be warm not too hot ( if oil will be hot gulab jamun get color from out side but its not cook inside . so that it will not absorb sugar syrup )
4. use large opening pan to fry gulab jamun and use enough oil ( like 2 to 3 liter ).
5. do not use any spatula immediately after adding balls in oil . allow it to get golden color. 
6. sugar syrup and gulam jamun must be hot while adding to sugar syrup . must be hot .
7. it contain lots of calorie so diabetes patients stay away of it .even a normal person can eat only two of it . ☺☺
8. the dessert is also known as rasgulla in India and Pakistan . 

chinese new year roasted chicken /murg musallam chinese style

baking time : 20 minutes
preparation time : 15 minutes
serve:3-4



ingredients :


whole chicken with skin         1 ( weight about 1 - to 1.5 kg)
salt                                           1/2 tsp
dark soya sauce                                1/2 cup ( 8 to 6 tbsp)
garlic paste                                 2 tbsp
brown sugar                              1 tbsp
oyster sauce                               5 tbsp
oil                                            3 tbsp
white vinegar                             4 tbsp
red chilly paste                                  1 tbsp
pepper powder                              1/2 tsp


to garnish ;

lemon slices                few
salad leafs                    few


method :

•  gently wash the chicken and make cuts over it . 
• in a large mixing bowl take salt , dark soya sauce , garlic paste , brown sugar , oyster sauce , chilly paste , pepper powder , white vinegar , cooking oil and mix it well . 
• put the chicken in it make sure spices get mixed with the entire parts of the chicken . close it with plastic wrap and set it in fridge for over night . or at-least 3 hours . 
• place the chicken on wire rack and grill it in oven at 200 degree for 20 minutes . 
• after that pour all the left of slices over the chicken and again grill it for 5 minutes or till chicken get fully cooked .
• this roasted chicken is too good for any party . initially the recipe was invented in china at new year eve . thats why its know as chines new year roasted chicken . 

mutton kebabs nest

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4  

ingredients :

boneless mutton / beef          500 grams
salt                       1 tsp
white vinegar             1 tbsp
water                           1 cup
ginger garlic paste        1 tbsp
pepper powder             1 tbsp
green chilly paste             1 tbsp
green coriander            2 tbsp
green chilly                    6 finely chopped
onion                             2 tbsp chopped
potato boiled and mashed        1 cup ( about 4 potato )
vermicelli              1  cup 
egg                         1
oil                       to deep fry 



method :

step 1 : in a pressure cooker take 500 grams of mutton / beef  add 1 tsp salt , 1 tbsp white vinegar , 1 tbsp ginger garlic paste , 1 tbsp pepper powder , 1 tbsp green chilly paste , and a cup of water and pressure cook it till the mutton get fully cooked . there must not be water after boiling mutton .



step 2 :  take the mutton pieces in grinder jar and run it make . make it in mince type . then add fresh chopped coriander and mashed potato , chopped green  chilly , chopped onion and mix all . then make egg shape balls out of the mixture .

step 3

: break 1 egg in a small bowl and whisk it .


step 4 : dip each balls in egg mixture then coat it with vermicelli . do it with each balls .


step 5 : deep fry it in oil . and garnish  and serve in fancy platter .

step 6 : serve with lemon slices .

step 7 : this recipe is best to win any cooking competition. any how at place of mutton mince you can use chicken mince too

pipli kebabs (beef mince kebabs )

cooking time : 8 minutes  
preparation time : 15 minutes
serve: 6


ingredients :


beef mince            500 grams 
salt to taste 
ginger paste             1 tsp
garlic paste              1 tsp
red chilly powder    1 tsp
white cumin              1 tsp
green chillies           6 
all spice powder        1 tsp
black pepper powder          1/2 tsp
cinnamon powder           1/4 tsp
raw papaya paste               1 tbsp
fresh coriander leaf          1/4 bunch
gram flour                     3 tbsp
long pepper powder                  1/2 tsp 
black cardamom powder       1/4 tsp
clarified butter                            2 tbsp
oil to fry 




method :  

• in a grinder jar take beef mince , salt , garlic paste , ginger paste , raw papaya paste , cardamom powder , long pepper ,red chilly powder ,green chilly , white cumin , fresh coriander leaf and run it . 

• after that add clarified butter , all spice powder , pepper powder , cinnamon powder , and again run it . remove it in a bowl . 

• rub your palm with 1 tsp oil and make fine shapes of kebabs you like .

• heat up oil in a pan and shallow fry kebabs . turn wisely so that beef get cooked from all sides evenly . 

• serve with lemon slice and salad leafs. 

chicken kebabs

cooking time : 10 minutes  
preparation time : 15 minutes
serve: 8 




ingredients :



mutton/ chicken mince              500 grams
paprika                                  1 tbsp
onion                           1 large size finely chopped 
pepper crushed                     1 tsp
salt to taste 
fresh chopped parsley / coriander leaf       1 cup
chicken cubes                                 1
grated garlic                           1 tbsp 
oil to deep fry               about    2  cups   
lemon slice                few to serve with 




method :  

• in a large mixing bowl take 500 grams of chicken(mutton ) mince crushed garlic , salt , finely chopped onion , pepper powder , fresh parsley , chicken cubes and paprika  mix well . cover the mixture with plastic wrap and put it in fridge for 1 hour . 

• after that make enough fine balls out of the mixture . 

• deep fry it oil until golden brown . 

hydrabadi bhuna chicken ( chicken curry)

cooking time : 25-30 minutes
preparation time : 15 minutes  
serve: 6

ingredients :

chicken                     1/2 kg skinless
oil                        1/2 cup
cashew roast                   10-12 
coconut roasted                1 tbsp
lemon juice                 1 tbsp
poppy seeds                 1 tbsp roasted 
white cumin                      1 tsp roasted       
button red chilly                  10 tbsp roasted 
whole coriander seeds            1 tbsp
fried onion                          1 cup
curd                                     1 cup
ginger garlic paste              1 tbsp
salt to taste 

method :  

• first dry roast cashew , grated coconut , button red chillies ,poppy seeds , white cumin , and whole coriander seeds separately each . 

• then put all in mixture jar along with a cup of water . and run it make fine paste . 
• now in a large mixing bowl take chicken pieces add ginger garlic paste , fried onion crushed , salt , lemon juice , and curd , give it a gentle mix , now add prepared spices mixture ( cashew, poppy seeds , coconut etc )mix well , cover it with plastic wrap and put it in fridge to get marinate for at-least 1 hour .

• after that heat up 1/2 cup oil in a pan and put marinated chicken in it . mix well , and cover and cook for 25 minutes on medium slow flame , stir in between while cooking .
• remove in a platter and serve  with naan or paratha
  
  . 

kofte (meatball gravy with spinach)

cooking time : 20 minutes
preparation time : 15 minutes
serve:  8


ingredients :



for meat balls :

mutton/beef mince             1/2 kg 
garam masala powder             1 tsp
ginger garlic paste   1 tbsp
poppy seeds roasted ground       1 tbsp
salt                                            1 tsp
onion  paste                                         2 tbsp
red chilly powder                    1 tsp
gram flour roasted                  3 tbsp
green chilly                       2 



gravy :

oil                     1/2 cup
onion paste             4 tbsp
turmeric powder         1/2 tsp
all spice powder              1/2 tsp
coriander powder                  3 tsp
red chilly powder               1 tsp
ginger garlic paste          1 tsp
salt                                1 tsp
curd                           1/2 cup
green chilly                 4

others :

milk                              1 cup 
spinach                        1/2 kg 
dill                               1/2 bunch
fresh fenugreek leaf           2 bunch 
green chillies                      2 



method :  

vegetable paste :

• take dill , spinach , and fresh fenugreek leaf in a pan and add 3 tbsp water and cover and cook on slow flame for for 5 to 7 minutes . 
• after that cool it down and make fine paste . 

for balls :

• in a chopper jar take mutton mince , 1 tsp gram masala powder , 1 tbsp ginger garlic paste , onion paste , roasted ground poppy seeds , roasted gram flour, red chilly powder and 2 chillies  and run it  after that make fine balls out of the mixture . set aside . 

gravy :

• heat 1/2 cup oil in a pan add 1 tbsp ginger garlic paste , salt , onion paste , turmeric powder , coriander powder , curd , garam masala powder , and whole green chillies and sauté  till mixture get a boil . 
• add prepared kofte(meat balls ) gently . and cover and cook for 5 to 8 minutes . 
• add vegetables paste and cup of milk and cover and cook for 10 minutes more on slow flame . 

how to make pizza (vegetarian)

cooking time : nil
baking time : 10-14 minutes
preparation time : 15 minutes
serve: 2


ingredients :

green capsicum                       1 
yellow and red bell peppers      1 cups Juliann chopped seeds removed 
boiled potato                       1 peeled sliced 
onion sliced                           few
mushrooms                          a cup boiled
black /green olives chopped 1/2 cup
baby corns sliced                  1/2 cups
chopped tomato                     1 
chilly flakes                1/2 tsp
oregano                       1/2 tsp 
mozzarella cheese            2 cups
pizza sauce                          1 cup
pizza dough                          as required 

method :  

• spread 1 tsp flour over a baking tray and place pizza dough over it then flatten . 
• put pizza sauce over it and flatten nicely 
• now put mushrooms , potato , tomato ,capsicum , carrot , baby corns , olives over it . 
• then sprinkle oregano and chilly flakes over it . 
• then put a layer of mozzarella cheese over it and bake it in oven at 200 degree for 10-14 minutes . serve . 

you can use corns , chopped carrot , all kinds of bell peppers , cabbage grated for topping . if you don't have some of written above vegetables simply skip it and make it with your own types of vegetables . that will be delicious too am sure . have a try . for eggetarian you can place a layer of hard  boiled egg slices too 

how to make pizza (chicken)

cooking time : 10 minutes  
baking time : 10 minutes 
preparation time : 15 minutes
serve: 2

ingredients :

pizza base (pizza dough )              1 
pizza sauce                          1 cup
skinless chicken breast            300 grams
crushed chilly flakes      1 tsp
salt to taste 
oil                                 1 tbsp
grated garlic                 1/2 tsp
pepper powder       1/2 tsp
turmeric powder           1/2 tsp
green onion paste           1/2 tsp 
green capsicum          1  Julian chopped seed removed 
black olives                  1 cup chopped 
oregano                          1/2 tsp
grated mozzarella  cheese           1 cup or 2 cup 
onion slices                            1 tbsp


method :

for chicken topping :

• heat 2 tbsp oil in a pan add garlic paste and stir for a while then add chicken breast 1 salt , pepper chilly powder , and turmeric powder , stir for a while then  1/2 cup of water and cover and cook for 8 minutes . 

• after that shred it with hands , and set aside  in a bowl . 

direction :

• place pizza base(unbaked  )  on a baking tray flatten it with palm then put a 1 cup of pizza sauce . and flatten it . 
• then spread chopped capsicum followed by onion slices , olives , shredded chicken pieces . .
• then sprinkle some chilly flakes and oregano over it . 
• in the end put a layer of grated mozzarella cheese over it . bake it in oven at 200 degree for 10-12 minutes or until it get golden patches . 

laddu pethian

cooking time : 20 minutes
preparation time : 15 minutes
serve: 10  

ingredients :
soaked gram lentil                    2 cup
carom seeds                           1/2 tsp
baking soda                           1/2 tsp
oil to fry

for green chutney :


green chillies                7
green coriander           1/2 bunch
garlic cloves                 2-3
mint leaf                        1/2 bunch
salt to taste
cumin seeds             1/2 tsp
tamarind pulp             1 cup

for plum sauce :
soaked plums        250 grams
roasted cumin seed        1 tsp
jaggery               2 tbsp
salt                 1/2 tsp

for serving :
onion sliced finely             1 cup
fresh coriander leaf         1 cup
potato boiled and roughly chopped     3

method :

for fritters / pakode

• in a grinder jar take gram lentil, soda , carom seeds and blend well .make bowl shape and deep fry it in oil until golden color . set aside . 

for plum chutney :

• boil soaked plum in water remove the seeds . then grind the plums in mixture jar . 
• now put again this paste in pan and cook it add jaggery , salt , and roasted cumin cook for 3 to 5 more minutes . pour it in bowl and set aside . 

for green chutney :

• in a blender jar take green coriander , 7 green chillies , mint leaf , garlic cloves , cumin seeds and tamarind pulp and 1/2 tsp salt make fine paste . pour this in separate bowl its ready to use . 

assembling :

• take 2 laddu pethain ( fritters ) in a bowl add roughly chopped potato over it . 
• then pour 1 tbsp plum chutney . and 1 tbsp green chutney . 
• in the end sprinkle onion slices and coriander leaf .

Peking chicken

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4

ingredients :  

whole chicken with skin      1 
all spice powder       1 tsp
paprika 
star anise 
crush garlic             10 
dark soya sauce               7 tbsp
Worcester sauce          4 tbsp
star anise                   3 
chicken stock               10 cups
oil                                 6 cups 


to garnish :
lemon slice           few
tomato slices          few
green onion              1/2 cup 

method :

• in a deep bottom pan take chicken stock add paprika , all spice powder , crushed garlic , soya sauce , Worcester sauce , star anise .and allow it to get boil . 

• take chicken and with the help of fork make fine whole in chicken skin all over the body . 

• now put the chicken in boiling mixture and cover and cook on slow flame for 10 minutes . then flip the chicken and again cover and cook more 10 minutes . if stock is left drain it to bowl and set aside . 

• now heat 6 cups oil in a another pan and when its too hot . with the help of scoop spatula pour too hot oil over cooked chicken carefully . 

• remove the chicken from too hot oil and  place it in serving platter . a traditional Chinese Peking chicken is ready for any gathering occasion.