Next day, roll the pieces in bread crumbs and fry till golden brown. Drain oil on tissue paper.

Serve hot with tomato sauce or raw green salad. Easy right ? RELATED RECIPES 15-minute macaroni in pepper sauce Gravy chicken chowmein Chicken noodles soup Garlic chicken fry Chinese jelapeno chicken Ingredients: 5-6 pieces of boneless chicken breasts 4 tbsp.

of black soya sauce 2 tbsp. of Ajinomoto (monosodium glutamate) 2 tsp.

of salt 3 tbsp. of pepper Dash of chilli sauce Bread crumbs Oil for frying (less)

Add 1 tbsp. of oil to a heated pan and place the chicken curls in the pan.

Cover with a lid and cook for 5 mins on a medium flame. Turn over the chicken curls, cover with a lid and cook for further 5 mins.

on medium flame. Remove the chicken curls and place on a plate.

Glaze with the sauce remaining in the pan. Garnish with chopped parsley.

RELATED RECIPES Chicken noodles soup Garlic chicken fry Chinese jelapeno chicken Chicken marag Chicken in coconut cream Ingredients: 250 gms chicken strips, 1-inch wide 1/2 tbsp soya sauce 1 tbsp bottled barbeque sauce 1/2 tbsp ginger-garlic paste 1/2 tbsp honey Salt and pepper to taste (less)

Stir fry for 1 min. Add the chicken pieces and fry until brown on all sides.

Add the raisins, chopped tomatoes, lemon juice and one cup of water or stock. Bring to a boil.

Add salt and cinnamon. Reduce heat, cover and simmer gently for 1 hour.

Serve hot with vermicelli rice. RELATED RECIPES Chicken in coconut cream Chicken grill lababdaar Chicken hariyali Chicken mushroom saute Pepper Chicken Ingredients: 1 kg.

chicken breast, boneless, skinless and cubed 2 large onions, finely chopped 4 cloves garlic, crushed 1 hot chilli pepper, minced (optional) 4 tomatoes, peeled and chopped 2 tsp. baharat spice 1 tsp.

fresh or ground ginger tsp. chilli powder 1 tsp.

turmeric powder Fresh lemon juice to taste 1 piece cinnamon stick cup raisins cup almonds Salt to taste Water or chicken stock 2-3 tsp. oil (less)

Stir fry for 1 min. Add the chicken pieces and fry until brown on all sides.

Add the raisins, chopped tomatoes, lemon juice and one cup of water or stock. Bring to a boil.

Add salt and cinnamon. Reduce heat, cover and simmer gently for 1 hour.

Serve hot with vermicelli rice. RELATED RECIPES Chicken in coconut cream Chicken grill lababdaar Chicken hariyali Chicken mushroom saute Pepper Chicken Ingredients: 1 kg.

chicken breast, boneless, skinless and cubed 2 large onions, finely chopped 4 cloves garlic, crushed 1 hot chilli pepper, minced (optional) 4 tomatoes, peeled and chopped 2 tsp. baharat spice 1 tsp.

fresh or ground ginger tsp. chilli powder 1 tsp.

turmeric powder Fresh lemon juice to taste 1 piece cinnamon stick cup raisins cup almonds Salt to taste Water or chicken stock 2-3 tsp. oil (less)

When it has cooled down, you can grind in the mixer grinder to get an even paste. Keep it aside.

Marinate the chicken with curd, ginger garlic paste for about 30 mins. Heat oil in a container and fry the marinated chicken till it gets nicely cooked and soft.

For this preparation, the chicken should be boneless and cut into evenly shaped pieces. After the chicken is cooked remove and keep aside.

Dash the grated onions and tomatoes in the container and cook till it becomes a paste. Add ginger garlic paste, cumin powder and coriander powder till it gets a nice colour and consistency.

I have added green peas for better results but that is optional. Add the palak paste to it.

Add the battered curd to give it a thick texture and taste. Add the cooked chicken.

With the help of a spatula mix the entire content till it gets a uniform green colour all over and the chicken mingles with the green paste. Just before removing add garam masala paste to give the ultimate of essence.

This can be enjoyed with chapati, tandoori roti, naan. This is a very delicious, protein-rich treat.

Recipe and image: swetawriter RELATED RECIPES Chicken grill lababdaar Chicken mushroom saute Pepper Chicken Quick cream of chicken soup Malai murg Ingredients: 250 gm - chicken, cut into small pieces 2 - onions, grated 2 - tomatoes, grated 20g - green peas, optional 2 tsp - cumin powder 2 tsp - coriander powder 1 tsp - chilli powder 1 tsp - garam masala powder 50 gm - curd, battered 1 tsp - ginger garlic paste about 4 bundles - spinach/palak (less)

In the same kadai, put some oil and add the black pepper corns, green cardamoms, cinnamon stick and Bay leaf. Fry for a minute Add chopped garlic and onions and cook till onions are transparent.

Add chopped tomatoes and fry for 10 mins. Add salt, turmeric, red chilli powder, garam masala powder, coriander powder - mix and fry well.

Add the fried chicken pieces and cook for 5 minutes and then add some water according to the consistency required. Let it cook for 15 min - covered & on medium heat or pressure-cook for 1 whistle on high and then simmer for 5 mins.

Add beaten room-temp cream and methi/ fenugreek leaves, mix well and transfer into a serving bowl. Sprinkle some more methi on it and serve hot with roti or naan.

RELATED RECIPES Chinese chicken and prawns combo curry Gravy chicken chowmein Chicken noodles soup Garlic chicken fry Chinese jelapeno chicken Ingredients: 1 kg Chicken 2 large onions, chopped 2 large tomatoes, chopped 2 green chillies, chopped 2 cloves garlic, chopped 2 tbsp ginger-garlic paste 1/2 tsp black pepper corns 2-3 Green cardamoms 1" Cinnamon stick 1 Bay leaf 3 tbsp kasoori methi 100 ml cream 1 tsp Red chilli powder 2 tsp coriander powder 1 tsp garam masala powder 1/2 tsp turmeric powder Salt to taste 2 tbsp vinegar Oil for frying (less)