Spice Eats

Today we are sharing the 15 best foods around the world - the best food in the whole wide world! These best places to eat food in the world is perfect for those travel for foodies! We share where to travel for good food in these travel destinations for foodies, including Italy, Japan and China!

Easy Chicken Fry Recipe | Simple Chicken Fry For Beginners | Chicken Fry | Chicken Fry Recipe | Chicken Fry For Bachelors | Masala Chicken Fry | Simple and Tasty Chicken Fry | Easy Chicken Fry Ingredients for Chicken Fry Recipe 1: - Chicken, small curry cut pieces with bones- 500 gms Spice Powders: - Turmeric Powder- 1/2 tsp - Red Chilli Powder-2 tsp - Coriander Powder- 1.5 tsp - Cumin Powder- 1/2 tsp - Garam Masala Powder- 1/2 tsp Other Ingredients: - Ginger garlic paste- 2 tsp - Salt- 1 tsp - Tomato Ketchup- 2 tbsp - Refined Oil- 3 tbsp - Coriander leaves, chopped- 5 tbsp Preparation: - Clean and cut the chicken into small pieces. Wash and keep it in a colander to drain. - Chop the coriander leaves and set it aside. Process: - Heat oil in a pan. - Add the ginger garlic paste and fry on low heat for 1-2 minutes. - Now add the chicken pieces and mix & fry on high heat for 2 mins till the color changes. - Add the turmeric powder and salt and mix & fry on medium heat for 2-3 mins till little browned. - Cover & cook on low heat for around 20 mins till the chicken is nearly tender. You can remove lid once half way, give a stir and cover it again. - Now add all the spice powders, give a mix and fry on medium heat for 3-4 mins till the spices are cooked & the chicken pieces are browned. - Now add the tomato ketchup, give a mix and continue to fry on medium heat for 3-4 mins till it coats the chicken and is browned. - Lastly, garnish with chopped coriander leaves, mix and and serve hot. ========================================================== Ingredients for Chicken Fry Recipe 2: - Chicken, small curry cut pieces with bones- 500 gms For Marination: - Turmeric Powder- 1/4 tsp - Red Chilli Powder- 2 tsp - Coriander Powder- 1.5 tsp - Cumin Powder- 1/2 tsp - Crushed Pepper- 1/2 tsp - Garam Masala Powder- 1/2 tsp - Salt-1 tsp - Ginger Garlic Paste - 2 tsp - Whisked Curd/ plain yogurt- 1 tbsp - Lemon Juice- 2 tsp - Tomato Ketchup- 2 tbsp Other Ingredients: - Coriander leaves, fine chopped- 3 tbsp - Curry leaves, fine chopped- 1 tbsp - Oil- 3 tbsp Preparation: - Marinate the chicken with items indicated. Set aside for 1 hr. - Fine chop the coriander and curry leaves and keep it for use later. Process: - Heat oil and spread the marinated chicken uniformly on the pan. - Sear on high to medium heat for 5 mins till uniformly browned. - Now reduce the heat to low and cover & cook for around 15 mins till chicken is tender. Remove the lid once halfway & give a stir. - Once the chicken is tender, remove the lid and add the finely chopped coriander and curry leaves. - Give a mix and fry on medium heat for 3-4 mins.

Tandoori Chicken No Oven | Tandoori Chicken On Tawa Pan | Tandoori Chicken Recipe | Tandoori Chicken Without Oven | How to Make Tandoori Chicken | Chicken Tandoori | Tandoori Chicken At Home Ingredients for Tandoori Chicken: (Tsp- Teaspoon; Tbsp- Tablespoon ) - Chicken Whole legs- 3 nos. (approx. 500 gms) Marinade: - Hung Curd/Yoghurt- 5 tbsp (Gross 300 ml) - Kashmiri Chilli Powder- 5 tsp - Turmeric Powder- pinch (1/8 tsp) - Cumin Powder- 1/2 tsp - Garam Masala Powder- 3/4 tsp - Cardamom Powder- 1/2 tsp - Salt- 1 tsp - Ginger Garlic Paste- 3 tsp - Roasted & powdered Kasuri Methi ( dried Fenugreek leaves)- 3/4 tsp - Red Food Colour (optional)- pinch - Lemon Juice- 2 tsp - Oil-3 tbsp Other Ingredients: - Butter or Oil for basting- 2 tbsp - Ghee, for smoke infusion- 1 tsp Preparation: - Wash and pat dry the whole Chicken Legs. - Now make slits on them, 2 on the thigh portion and 2 on the legs as shown in the video. - To make the Hung Curd, add around 300 ml of curd or plain yogurt in a strainer kept on a bowl and allow the water to drain completely. This should take around 1 hr. Marination: - To make the marinade, take a bowl and add all the ingredients as shown in the video. Whisk it well to make a uniform and smooth marinade. - Now add the chicken legs to the marinade and mix it well, making sure the marinade coats the chicken completely and massaged well inside the slits made earlier. - Now cover the bowl and keep in the refrigerator for around 6 hrs or overnight. Process: - Heat 2 tbsp oil in a pan or tawa and place the chicken legs side by side. (Make sure the chicken legs are completely coated with the marinade. Do not add the balance marinade in the frying pan) - Fry/roast these on low heat for around 5 mins. - Flip and roast it on low heat for another 5 mins. - Flip again and baste it with 2 tbsp butter. - Roast it on low heat for 5 mins. - Flip and baste with the oil/butter in the pan. - Roast it on low heat for another 5 mins. - Continue to baste with butter and roast on low heat till the chicken is tender. - Switch off. Move the chicken legs on the side to make a place in the center for a small bowl. Infusing smoke for the Tandoor flavour (optional step): - Fire up a small piece of charcoal directly on the gas stove till it starts glowing. - Place & insert a small steel bowl or piece of foil in the middle of the pan. - Once the charcoal is ready, hold it with a tong & place it in the steel bowl. - Immediately drop little ghee on the burning charcoal & close the lid immediately. - Keep it covered for 15 mins. - Remove coal and serve as a starter/appetiser.

Shredded Chicken Fry | Pichi Potta Chicken Fry | Pichi Potta Kozhi Recipe | Masala Chicken Fry | Shredded Chicken Recipe | Pichi Potta Chicken | Pichu Potta Kozhi Varuval | Chicken Fry Recipe | Pichu Potta Chicken Ingredients for Shredded Chicken Masala Fry: (Tsp- Teaspoon; Tbsp- Tablespoon ) - Chicken - 500 gms (with bones) To boil the chicken: - Salt- 1 tsp - Turmeric Powder- 1/2 tsp - Groundnut oil- 1 tbsp - Water- 150 ml Spices to be dry roasted: - Coriander seeds- 2 tsp - Cumin Seeds- 1 tsp - Peppercorns- 1 tsp - (Around 35 nos) - Cloves- 2-3 - Cinnamon- 1 small - Green cardamoms- 2-3 Tempering: - Fennel seeds- 1/2 tsp - Whole red chillies- 2 Spice Powders: - Turmeric powder- pinch - Red Chilli Powder-3/4 tsp - Pepper powder-1 tsp Other Ingredients: - Onions, sliced- 2 medium (150 gms) - Ginger garlic paste- 1 tsp - Tomatoes, sliced- 2 small (100 gms) - Green chillies, chopped - 1 - Curry Leaves- 15-20 nos - Coriander leaves, chopped- 3-4 tbsp - Salt- 1/4 tsp - Oil- 3 tbsp - Chicken stock (left from boiling the chicken)- 10 tbsp Preparation: - Boil the chicken pieces with the items mentioned till soft. - Alternatively, you can pressure cook the chicken pieces with the ingredients for 2 whistles. (High heat till 1st whistle after that low heat- total around 8-10 mins) - Once the pressure has released, remove the chicken pieces and set aside the chicken stock. - Cool and then shred the chicken into big pieces. - To make the Masala powder, first add all the whole spices in a pan and dry roast on low heat for 3 mins. Remove and allow it to cool. Now grind it into a powder. Use 3 tsp of this spice powder for this recipe. Process: - Heat oil in a frying pan and add the fennel seeds and red chillies. Add the curry leaves and give a stir. - Now add the sliced onions & chopped green chillies and fry on medium heat for 5 mins. - Add the ginger garlic paste and keep frying on low heat for 2 mins. - Now add the roasted and powdered spice powder (around 3 tsp) and keep frying on low heat for around 2-3 mins. - Now add the sliced tomatoes, 1/4 tsp salt, the other spice powders & keep frying for 3-4 mins on medium to low heat till tomatoes start becoming soft but not mashed. - Now add the shredded chicken and cook on medium heat for 2-3 mins till the masala coats the pieces. - Now add the chicken stock and mix and cook on medium heat for 2 mins till totally absorbed. - Add the pepper powder, give a mix and fry on medium heat for 2 mins. - Lastly garnish with chopped coriander leaves and fry for 2 mins.

Butter Garlic Shrimp | Butter Garlic Prawns Recipe | Shrimp in Butter Garlic Sauce | Pan Grilled Shrimp In Butter Garlic Sauce | Garlic Shrimp Recipe | Garlic Butter Shrimp | Shrimp in Lemon Butter Sauce Ingredients for Butter Garlic Prawns: (Tsp- Teaspoon; Tbsp- Tablespoon ) Jumbo Prawns/Shrimp - 350 gms nett weight (after shelling and deveining) For Marination: - Salt-1/2 tsp - Crushed pepper- 1/2 tsp - Paprika- 1/2 tsp Other Ingredients: - Oil- 1 tbsp - Butter- 2 tbsp+ 2 tbsp (around 50 gms) - Chopped Garlic- 4 tsp - Red Chilli flakes- 1.5 tsp - Chopped Parsley- 2 tbsp + 1 tbsp for garnish - Lemon Juice- 2 tsp Preparation: - Clean and devein the prawns. Marinate and set aside for 15-20 mins. - Peel and fine chop the garlic and the parsley. Process: - Take a pan and heat a mix of 1 tbsp oil & 2 tbsp of butter - Place the marinated prawns side by side and let it sear on one side for 1 min on medium heat till pinkish in colour. - Turn it on the other side and continue to sear on medium heat for another 1 min. - Push the prawns to a side and add the chopped garlic in the middle of the pan. - Fry on medium heat for around 1 min and then mix it with the prawns and continue sautéing so that the garlic is lightly fried and the flavour is absorbed in the prawns. - Now add red chilli flakes, lemon juice fine chopped parsley and 1 tbsp of butter. - Give a mix and sauté on medium heat for another 1 min. - Finish off with a garnish of fine chopped parsley. - Serve hot.

Fried Chicken Drumsticks | Chicken Drumsticks Recipe | Spicy Fried Chicken Drumsticks | Chicken Drumsticks Indian Style | Chicken Drumsticks Fry | Grilled Chicken Drumsticks | Tangdi Kabab | Pan Fried Chicken Drumsticks Ingredients for Pan Fried Chicken Drumsticks: Chicken Drumsticks (around 6-7)- 500 gms Curd/Yogurt-Masala Mix: - Whisked Curd/Yogurt- 3 tbsp - Turmeric Powder- 1/4 tsp - Red Chilli Powder- 1 tsp - Coriander Powder- 1 tsp - Kashmiri Chilli Powder- 3/4 tsp - Garam Masala Powder- 1/2 tsp - Salt- 1 tsp - Tomato Ketchup- 1 tbsp - Refined Oil- 1 tbsp - Ginger Garlic paste- 1 tsp - Refined Oil- 4 tbsp Preparation: - Wash and pat dry the chicken drumsticks. Make one slit on each of the drumsticks. - Whisk the curd/yogurt and add all the other ingredients to make the mix. - To marinate the chicken, arrange the drumsticks in a bowl and add the ginger garlic paste. Next pour the Yogurt-Masala mix on top of the drumsticks and give a mix to coat them well. Cover and set aside on room temperature for around 90 mins. Process: - Heat oil in a pan and place the drumsticks side by side. - Fry on medium heat for 2 mins and then flip it on the other side. Continue to fry it on medium heat for another 2 mins and then flip it and lower the heat. - Keep frying it and turning it every 2 mins to roast it evenly. This should take a total of 10-11 mins and total around 15 mins frying time. ========================================================================== Ingredients for Deep Fried Chicken Drumsticks: Chicken Legs/Drumsticks- 1 kg (around 10-12 numbers) 1st Marination: - Lemon Juice- 4 tsp - Ginger Garlic paste- 4 tsp - Salt- 2 tsp 2nd Marination: - Turmeric Powder- 1 tsp - Red Chilli Powder- 2 tsp - Coriander Powder- 4 tsp - Cumin Powder- 1/2 tsp - Black Pepper Powder- 1/2 tsp - Garam Masala Powder- 1 tsp - Kashmiri Chilli Powder- 3 tsp - Chaat Masala- 2 tsp - Whisked Curd/Yogurt- 3 tbsp - Gramflour (besan)- 3 tbsp (can use chickpea floor also) - Cornflour- 2 tbsp - Refined Oil- 1 tbsp - Egg White- 2 eggs - Red Food Colour (optional)- pinch Other Ingredients: - Oil for deep frying Preparation: - Make 2 deep cuts on the drumsticks as shown in the video. - Now add the items for the 1st marination, mix it well and set aside for 30 mins. - For the 2nd Marination, add all the items mentioned, give a mix and set aside for 90 mins. Process: - Heat oil and when medium hot, add around 4-5 drumsticks side by side to not crowd the pan. - Do not stir for the first 1 min. - Turn over chicken pieces and fry on medium heat for 6-7 mins till they are tender. - Remove from oil and let it rest on a plate for 5 mins. - Fry the balance drumsticks in batches.

I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called “French”, maybe it’s because of all the butter, maybe the wine, but one thing for sure, the flavors are superb! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success. Let me know what you think of this recipe.

Incredible TOP 10 Most Popular Traditional American/USA Foods | USA Street Foods | Traditional American Cuisine American/USA Top 10 Most Popular Traditional Foods/Dishes You Need to Try Must The first thing that comes to mind when you think of “American cuisine” are classics like burgers, fried chicken, hot dogs, and pancakes. Like many things American, the cuisine also has influences from elsewhere – German, British, Italian, Dutch, French, and the Caribbean are only some of the cultures that have contributed to the food that is now considered typically American. Here’s our roundup of popular American foods that you will find across the country. Today we know about the top 10 most popular Traditional American Dishes. United States Of America Top 10 Popular Foods: 01. Hamburger 02. Grits 03. Meatloaf 04. Biscuits and Gravy 05. Reuben Sandwich 06. Barbecue Ribs 07. Apple Pie 08. Hot Dogs 09. Tater Tots 10. Buffalo Chicken Wings

Lemon Butter Garlic Fish Recipe | Grilled Fish In Lemon Butter Sauce | Pan Grilled Fish In Butter Garlic Sauce | Fish In Butter Garlic Lemon Sauce | Grilled Fish Recipe | Butter Garlic Fish Fry Ingredients for Butter Garlic Fish: (Tsp- Teaspoon; Tbsp- Tablespoon ) Boneless Fish Fillets - 350 gms (cut into 3 inch chunks) For Marination & Coating: - Salt- 1/2 tsp - Crushed pepper- 1/2- 3/4 tsp - Garlic powder- 1/4 tsp - Dry coating with: - All Purpose flour- 1/2 cup Lemon Butter Garlic Sauce: - Butter- 4-5 tbsp - Salt- pinch - Crushed pepper- 1/2 tsp - Fine chopped garlic- 2 tsp - Fine chopped parsley- 1 tbsp - Red Chilli flakes- 1 tsp - Lemon juice- 2 tsp - All purpose flour-2 tsp Preparation: - Wash and pat dry the boneless fish fillets. Cut them into 3 inch chunks. - Now add the ingredients for the marinade, rub these on the pieces and set aside for 15-20 mins. - Now add the all purpose flour on a plate and spread it evenly. - To dry coat the fish pieces, place the pieces on the flour one at a time and roll it to coat the pieces fully. Process: - Heat a skillet and add olive oil or any other white oil. - Place the battered fish pieces side by side and fry on medium high heat for around 3 mins. Flip all the pieces and continue to fry on medium heat for another 3 mins. Once browned on both sides, remove and on a plate. To make the sauce: - Take another pan and heat the butter. - Now add the chopped garlic and fry for a minute on low heat. - Now season with pinch of salt and the crushed pepper, give a mix. Add the all purpose flour and cook for 30-60 secs on low heat. - Lastly add the lemon juice, fine chopped parsley and red chilli flakes. - Cook for a minute. Remove and pour over the fried fish pieces.

Chatpata Fish Fry | Spicy Masala Fish Fry | Masala Fried Fish | Masala Fish Fry Recipe | Spicy Fish Fry Fish Fry Tawa Fish Fry | Fish Fry Recipe | Chatpata Masala Fish | Tasty Fish Fry Recipe Ingredients for Chapata Fish Fry: - Rohu/Katla/Asian Carp fish pieces - 500 gms (7-8 big pieces) For Marination: 1st Marinade: - Salt- 1 tsp - Turmeric powder-1/2 tsp 2nd Marinade: - Masala Mix: - Besan (Gram flour)-1 tbsp - Red Chilli Powder- 1 tbsp - Coriander powder- 1.25 tsp - Garam masala powder- 3/4 tsp - Salt- 1/4 tsp - Ginger garlic paste- 2 tsp - Juice of lemon- 2 tsp - Water- 1 tbsp - Oil- 2 tbsp - Curry leaves fine chopped- 2 tbsp - Coriander leaves fine chopped- 2 tbsp Other Ingredients: - Oil- 3 tbsp Preparation: - Clean and wash the fish pieces. Pat dry - Fine chop the curry leaves and coriander leaves. Marination: - Add 1 tsp salt and the turmeric powder to the fish pieces. Rub it on both sides and set aside for around 10 mins. - For the 2nd marinade, take a bowl and add all the items for the marinade specified above. Mix it well and then add the marinated fish pieces. Mix well and set aside for 1 hr. Process: - Take a frying pan and heat the oil. - Now place the fish pieces side by side and fry on medium heat for 3 mins. - Now turn the pieces on the other side and repeat the same on the other side (on medium heat for 3 mins) - Turn it again and continue frying on low heat for 2-3 mins more on both sides till browned.

Korean Fried Chicken | Sweet And Spicy Korean Fried Chicken | Crunchy Korean Fried Chicken | Yangnyeom-Tongdak | Crispy Korean Fried Chicken | Korean Fried Chicken Sauce | Yangnyeom Sauce | Korean Fried Chicken Recipe | Yangnyeom Chicken Ingredients for Korean Fried Chicken: (Tsp- Teaspoon; Tbsp- Tablespoon ) Boneless Chicken Thighs - 1 lb or 450 gms (cut into 3 inch long chunks) For the Marination: - Salt- 3/4 tsp - Crushed Pepper- 1/2 tsp - Grated garlic- 1 tsp - Grated ginger- 1 tsp For coating the chicken: - Potato starch- 1/2 cup (Corn starch can also be used but the taste will vary) For the Yangnyeom Sauce: - Gochujang Korean chilli paste - 2 tbsp - Mustard paste - 1 tsp - Light Soy sauce- 1.5 tbsp - Honey-2 tbsp - Brown Sugar-2 tbsp - Rice Vinegar-2 tsp Other Ingredients: - Sesame oil -1 tbsp - Garlic minced - 1 tsp - Red Chillies, cut & deseeded-4-5 - White Sesame Seeds - 1-2 tsp. Preparation: - Cut the boneless chicken thighs into 3 inch long chunks. - Grate the ginger and garlic to give 1 tsp of each - Finely chop or grate garlic to be used for tempering. - Deseed the red chillies and cut them into small pieces. - To make the sauce mix, add all the items specified for the sauce in a bowl and give a mix. Set aside. - Give a mix again just before adding to the wok later. Marination: Add all the ingredients for the marination (mentioned above) to the chicken. Mix and set aside for 15 mins. Frying Chicken: - Add the potato starch to the marinated chicken pieces. Dredge the pieces well to coat the pieces with the potato starch. - Arrange these on a plate side by side and heat the oil for deep frying. - Once the oil is medium hot, drop the coated chicken pieces one by one to not crowd the pan. - Do not stir for around 30-60 secs and then stir and fry on medium heat for 4-5 mins till the colour changes. - Remove the pieces from oil and keep on a plate. Repeat with the rest of the chicken. - All the fried chicken pieces to rest for 10 mins. - Heat the oil again to a high temperature. - Drop all the pieces from both the batches and fry on high heat for around 2 mins till brown and crisp - Remove to a plate. Process: - Heat sesame oil in a wok and add the chopped/grated garlic & red chillies. - Stir for 15 secs and then add the Yangnyeom Sauce (made earlier) & 50 ml water. - Mix and cook for 1 min. - Add the fried chicken pieces - Cook on high heat for around 1-2 mins to coat completely. - Sprinkle sesame seeds and stir fry for 30 secs. Remove to a plate. - Garnish with some more white sesame seeds and serve.

Amritsari Fish Fry Recipe | Fish Amritsari | Crispy Fried Fish | Batter Fried Fish Recipe | Fried Fish Recipe | Fish Fry Recipe | How To Make Amritsari Fish Fry | Fish Recipe Ingredients for Amritsari Fried Fish: - Boneless Fish- 500 gms. (Basa, Cod, Haddock,Sole or Catfish fillets) 1st Marinade: - Salt- 1 tsp - Ginger garlic paste- 2 tsp - Green Chilli paste- 2 tsp - Lemon juice- 1.5 tsp 2nd Marinade/batter: - Besan (Gram flour or Chickpea flour)- 5 tbsp - Rice flour- 3 tsp - Corn flour- 3 tsp - Ajwain (Carom seeds)- 3/4 tsp - Kashmiri Chilli Powder- 2 tsp - Water- 5 tbsp Preparation: - Wash and pat dry the boneless fish fillets. Cut them into 2” thick pieces. - Place them in a bowl and add the items for the 1st marinade. Mix well and set aside for 30 mins. - After 30 mins, add the dry items for the 2nd marinade/ batter in another bowl and give a mix. Now add the water slowly and whisk it together to a smooth batter. Add the marinated fish pieces into the batter and turn them over to mix and coat the fish pieces with batter. Process: - Heat oil in an iron skillet or pan or kadai till medium hot. - Drop the battered fish pieces one at a time in hot oil to not crowd the pan. Fry for 2 mins without stirring. - Turn over the fish fillets and keep frying it for another 4-5 mins till golden. Fry till evenly brown and golden. - Remove and repeat the same for the next batch.

Sweet And Sour Fish | Sweet And Sour Fish Restaurant Style | Sweet And Sour Fish Recipe | Chinese Sweet And Sour Fish Ingredients for Sweet and Sour Fish: Boneless Fish - 300 gms. (Basa, Cod, Haddock,Sole or Catfish) Marinate with: - Salt- 1/2 tsp - Pepper Powder - 1/2 tsp - Lemon juice- 1 tsp Batter/mix to be added to marinated fish cubes: - All purpose flour (Maida) - 1 tbsp - Corn Flour- 2 tbsp - Pepper powder- 1/4 tsp - Egg white- 1 - Salt- a pinch Sweet & Sour Sauce: - Tomato Ketchup- 4 tbsp - Sugar- 3 tbsp - White Vinegar- 3 tbsp - Dark Soy Sauce- 3/4 tsp Other Ingredients: - Green Bell peppers/capsicum, cubed- 1 cup (around 70 gms) - Red Bell peppers/capsicum, cubed- 1 cup ( around 70 gms) - Onion Petals- 1 small (50 gms) - Crushed pepper- 1 tsp (coarse granules) - Oil- 1 tbsp oil + oil for deep frying the chicken Preparation: - Wash and cut the boneless fish fillets into bite sized pieces. - Marinate the fish pieces with the items mentioned. Mix well and set aside for 15 mins. - Add the items for the batter to the marinated fish pieces and mix well. Process: - Heat oil in a skillet or wok for deep frying. - Fry the fish in hot oil on medium heat till light brown. This should take around 3-4 mins. Don’t overcrowd the pan & fry in 2 batches. - Now take a ok or Kadai and add 1 tbsp oil. - Keep it on high heat and add the onion petals. Stir fry on high heat for 1 minute & then add the cubed peppers. - Continue to stir fry on high heat for 1 minute , move everything on one side and then pour the sweet & sour sauce. Mix and continue to cook on high heat for another minute till the sauce is thick. - Now add the fried fish pieces, give a mix and continue to stir fry to coat the fish pieces well with the sauce. This should take around 2 mins. - Add the crushed pepper and stir for another 30 secs. - Serve as an appetiser of with noodles/fried rice.

Chicken Cafreal | Chicken Cafreal Goan Style | How To Make Chicken Cafreal | Authentic Goan Chicken Cafreal Recipe | Chicken Cafreal Masala | Portugese Chicken Cafreal | Chicken Recipe Ingredients for Chicken Cafreal: (Tsp- Teaspoon; Tbsp- Tablespoon ) - Whole Chicken Legs- 3 (500 gms) Spices to dry roast: - Cumin Seeds- 1 tsp - Black Peppercorns- 1/2 tsp (around 25 peppercorns) - Cloves- 10 - Cinnamon- 1 small - Poppy seeds- 1.5 tsp For the Cafreal Masala: - Ginger, chopped- 1” (12 gms) - Garlic cloves- 7-8 (12 gms) - Green Chillies- 4-5 nos - Coriander leaves, chopped- 1 cup (25-30 gms) - Spices fry roasted earlier - Turmeric powder- 1 tsp - Salt- 1 tsp - Tamarind- 4 tbsp thick juice/pulp - Lemon Juice- 2 tsp - Sugar - 1 tsp Other ingredients: - Oil- 4 tbsp Preparation: - Make 3 cuts on the whole legs, 2 on the thighs and 1 on the legs. - Dry roast the whole spices on low heat for around 3 mins. Set aside and allow it to cool. - Peel and chop the ginger and garlic. Also cut the green chillies and roughly chop the coriander leaves along with stems. - Soak the tamarind in warm water for 30 mins to get a thick pulp/juice. Alternatively add readymade tamarind paste but use less since it’s more sour. - To make the Cafreal Masala paste, first add the whole spices & all other ingredients other than lemon juice, tamarind pulp to coarse grind it into a powder. Next add all the other items and blend it into a smooth paste. - Remove and set aside. - Now add the marinade on the chicken legs and mix it well, massaging the same on the gashes. - Cover and set aside in refrigerator for around 1 hour. Process: - Heat oil in a pan and arrange the marinated chicken legs side by side. Fry on medium heat for around 4 mins till browned and then flip the pieces. Continue to fry it on medium heat for 4 mins. - Now reduce heat to low and fry on low heat for 3 mins on each side till browned and the chicken is tender. - Now add the balance marinade with 50 ml (or less) water, give a mix and cover and cook on low heat for around 8 mins. - Remove lid and mix with the gravy. Optionally you may add some melted butter in the end.

Eggs in Coconut Masala Gravy | Egg Masala Curry | Masala Egg Gravy | Egg Curry by Spice Eats | Egg Curry | Egg Gravy | Egg Masala | Egg Curry Recipe | Egg Gravy With Coconut Masala | Egg Recipe Ingredients for Egg Curry: - Boiled Eggs- 6 For frying the eggs: - Turmeric powder- 1/4 tsp - In Refined Oil- 1 tbsp Onion-Coconut paste: - White Onion sliced- 100 gms (2 small) - Fresh Coconut pieces- 40 gms - Green Chillies, halved- 2 Tempering: - Mustard seeds- 1/2 tsp - Curry Leaves- 15-20 leaves Other Ingredients: - Ginger Garlic Paste- 1.5 tsp - Tomato, sliced- 1 medium - Turmeric Powder- 1/4 tsp - Kashmiri Chilli Powder- 1 tsp - Coriander Powder- 1.5 tsp - Pepper Powder- 1/2 tsp - Fennel Powder- 3/4 tsp - Garam Masala Powder- 1/2 tsp - Refined Oil- 3 tbsp+ 1 tbsp to fry the onion - Salt- 3/4 tsp Preparation: - Slice the onion/s and peel the thin brown skin off the coconut. Cut the coconut flesh into pieces. - To make the Onion-Coconut paste, heat 1 tbsp oil in a pan and add the sliced onions. Fry on medium heat for 2-3 mins till translucent. Now add the coconut pieces & halved green chillies and continue to fry on medium heat for another 2 mins. Set aside in a plate to cool. - Add in a grinder/blender to blend into a coarse paste. Add 3-4 tbsp water to blend it into a smooth paste. - Boil and shell the eggs. Heat 1 tbsp oil in a pan and then add 1/4 tsp turmeric powder. Give a stir and then add the boiled eggs. Stir and fry on low heat for 2 mins till evenly golden in colour. Set aside. - Slice the tomato and wash & take out the curry leaves. Process: - Heat 3 tbsp refined oil in a wok or kadai and add mustard seeds. Once it splutters, add the curry leaves. Give a stir and then add the ginger garlic paste. Fry on low heat for 2 mins till raw smell goes. Add the tomato slices and then fry on medium heat for a minute. - Add 1/2 tsp salt, 1/4 tsp turmeric and the Kashmiri Chilli Powder. Mix and fry on medium to low heat for 2-3 mins till tomatoes are soft. - Now add the Onion-Coconut paste, give a mix and fry on medium heat for 2 minutes . - Add all the other powders like Coriander, Fennel, Pepper and Garam Masala Powder and give a mix. Cook on low heat for 4-5 mins till oil separates. - Now add 250 ml water, give a mix and simmer for around 2 mins till oil separates. - Now take the fried eggs, make 2 slits on either side and drop into the gravy. Season with salt if required. - Give a mix and cover & cook for 4-5 mins. - Serve with rice or roti.

Easy Chicken Snacks | Popcorn Chicken | Chicken Nuggets | Fried Chicken Snacks Recipes | KFC Style Popcorn Chicken | Crispy Popcorn Chicken | Chicken Popcorn | KFC Style Chicken Nuggets | Chicken Nuggets Recipe Ingredients for Popcorn Chicken: - Chicken fillet/ boneless pieces cut into bite sized pieces- 250-300 gms To be marinated with: - Salt- 3/4 tsp - Pepper powder- 3/4 tsp - Buttermilk- 1 cup Flour mixture for breading: - All purpose flour (Maida)- 1 cup - Pepper powder- 1/2 tsp - Paprika- 1.25 tsp - Red Chilli Powder- 3/4 or 1 tsp - Garlic powder- 3/4 tsp - Oregano- 1/2 tsp - Salt- 3/4 tsp - Baking powder- 1/4 tsp - Oil for deep frying Preparation: - Wash and pat dry the chicken fillets/ boneless pieces. Cut them into small bite sized pieces. - Add these pieces into a bowl. Add salt, pepper powder and pour the buttermilk over it. - Mix it well. Set aside for an hour. For the breading: - Take a square glass bowl/ baking dish and pour the flour/ maida. Add all the items indicated and mix it well. - Now take out the marinated chicken pieces one at a time and drop them in the flour mixture. Once 5/6 are placed, dredge them well with the flour mixture and keep them side by side on a plate. Repeat in batches of 5/6. Process: - Once the oil is medium hot, drop the breaded chicken pieces one at a time and fry in batches, to not crowd the pan. - Give a stir after around a minute, once the chicken pieces start floating to the top. - Keep stirring to fry uniformly. - After another 2-3 mins, reduce heat and remove once golden brown and cooked through. - Repeat the process for the next batches. ===================================================================== Ingredients for Chicken Nuggets: - Chicken fillets or boneless pieces cut into nuggets- 300 gms Marinade: - Buttermilk- 1/2 cup - Egg, whisked- 1 - Salt- 3/4 tsp - Pepper Powder- 3/4 tsp - Red Chilli Powder- 1/2 tsp Mix for Breading: - All Purpose Flour (Maida) - 1/2 cup - Breadcrumbs (preferably Panko breadcrumbs)- 1/2 cup - Red Chilli Powder- 1/2 tsp - Garlic Powder- 1/2 tsp - Pepper Powder- 1/2 tsp - Salt- 1/2 tsp Preparation: - Wash and pat dry the chicken fillets or boneless pieces. Cut these into bite sized nugget shapes. - To marinate, add buttermilk into a bowl and add whisked egg, the spice powders and salt as mentioned above. Whisk the mixture and add the chicken pieces. Give a mix to coat the pieces with the batter. Set aside in room temperature for 30 mins. Process: - Make the breading flour mix with the ingredients given above. Mix it to combine well. - Take out chicken pieces soaked in the marinade one at a time with your left hand and place it on the breading mix. Now with your right hand, fully coat the pieces with the breading mix by turning few times. Shake off the excess breading and place them side by side on a plate. - To fry the nuggets, heat oil in a skillet or pan for deep frying and drop them one by one to not crowd the pan. - Fry on medium heat for 5-6 mins till golden brown. - Fry the rest of the nuggets in batches.

Grilled Chicken Kebab | Smoked Chicken Kebab | Chicken Kebab On The Pan | Tikka Kebab Recipe | Chicken Tikka | Chicken Tikka Kebab | Chicken Tikka Recipe | Chicken Tikka Without Oven | Chicken Kebab | Ingredients for Grilled Chicken Kebab: (Tsp-Teaspoon; Tbsp-Tablespoon) Ingredients: - Boneless Chicken - 500 gms (cut into 1 inch cubes) Marinade: - Hung Curd- 3 tbsp (70 gms net) strained from around 300 ml curd/plain yogurt - Kashmiri Chilli paste- 7-8 Kashmiri red chillies (3 tbsp) 60-70 gms paste - Ginger Garlic paste- 2 tsp - Turmeric powder- pinch (1/8 tsp) - Red Chilli Powder- 1.5 tsp - Garam Masala Powder- 1 tsp - Cumin Powder- 1/2 tsp - Chaat Masala- 1/2 tsp - Kasuri Methi Powder- 1/2 tsp - Oil- 4 tbsp - Lemon Juice- 1 tsp - Salt - 1 tsp - Red Food colour - pinch (optional) Other Ingredients: - Oil-1 tbsp - Ghee-1 tsp Marination: - To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. - To make the Kashmiri Chilli paste, add the whole Kashmiri Chillis in a bowl and add hot water to cover the red chillies. Soak it in water for around an hour. You can remove the seeds before soaking if you want. - Now remove from water and cut them into pieces. Blend this into a paste in a grinder/blender after adding 3-4 tbsp of the water in which the Chillies were soaked. Remove the paste and set aside. - Add all the ingredients for the marinade in a bowl and mix it well with a whisk or fork. Now add the chicken cubes and mix it well to coat the pieces with the marinade. Mix well and infuse with smoke. 1. Fire up a small piece of charcoal directly on the gas stove till it starts glowing. 2. Place & insert a small steel bowl or piece of foil in the middle of the marinade. 3. Once the charcoal is ready, hold it with a tong & place it in the steel bowl. 4. Immediately drop little ghee on the burning charcoal & close the lid immediately. 5. Do not open the lid for around 30 mins. - Cover and keep marinated for a total of 2 hrs.You can also keep in the fridge. - In case you’re using wooden skewers for the kebab, soak these in a plate/tray with water. Remove and pat dry before skewering the marinated chicken cubes. Process: - Give a mix to the marinated chicken pieces to coat the tikkas evenly. - Now take the cubes and skewer them in the skewers, as shown in the video. Skewer 5-6 cubes/tikkas in each to leave a gap on both sides. - Preheat the grill pan/tawa and then add 1 tbsp oil. Brush it well. - Place the skewers side by side (3-4 skewers depending on size of the pan) - Grill on medium high heat for 3 mins and then flip the skewers on the other side. Repeat on the other side for 3 mins on medium high heat. - Baste with the oil on the pan at intervals to grill faster and to make these tender. - Now flip the skewers on the side and grill it for 2-3 mins on medium low heat. Repeat on the other side for another 2-3 mins. - It should take a total of 10-12 mins for the chicken to cook. - Serve hot with onion rings and a dash of lemon.

Chicken Lollipops | Drums of Heaven | Chicken Lollipop Recipe | How to Make Chicken Lollipop | How to Make Drums of Heaven | Chicken Starter Recipe | Chicken Lollipop Ingredients for Chicken Lollipop: - Chicken Winglets (around 10-12 pcs) - 500 gms. (Cut the meat from bone and push down to create a lollipop shape) 1st Marinade: - Soy Sauce- 1 tsp - White Vinegar- 1.5 tsp - Red Chilli Powder- 1 tsp - Ginger Garlic Paste- 2 tsp - Black Pepper Powder- 1/2 tsp - Salt- 1/2 tsp 2nd Marinade: - Cornflour- 1/4 cup - Maida/ All purpose flour- 3 tbsp - Egg- 1 - Kashmiri Chilli Powder- 1.5 tsp - Red Food Colour - a pinch (optional) - Salt- pinch Other Ingredients: - Oil for deep frying Preparation: - Clean the chicken winglets, wash and shape them into lollipops. - Marinate the lollipops with the 1st marinade items. Mix well and set aside for 30 mins. - Now add all the 2nd marinade items, mix well and set aside. Process: - Heat oil in a pan or skillet for deep frying the lollipops. - Drop the battered lollipops one by one in hot oil, to not crowd the oil. - Do not move for a minute. - Keep frying for another 4-5 mins on medium heat till the chicken is cooked. - Fry the rest in batches. - Remove onto a plate and repeat the same with the balance.

Chicken Lababdar | Murgh Lababdar | Mughlai Chicken Lababdar | Lababdar Chicken Recipe | Chicken Curry Lababdar Ingredients for Chicken Lababdar: - Chicken, large pieces, preferably leg and thigh pieces - 500 gms To be marinated with: - Salt- 1 tsp - Turmeric powder- 1/4 tsp - Red Chilli powder- 1.5 tsp - Cumin powder-1/2 tsp - Whisked curd/yogurt- 4 tbsp To be boiled in 2 cups of water for 5 mins, strained & blended to a paste: - Boiled Water-2 cups - Onion- 1 medium onion cubed - Ginger- 1” piece chopped - Garlic cloves- 6 - Cashew nuts- 5 - Green chillies, halved- 2 small Whole garam masala/ spices for tempering: - Green cardamom-3 - Cloves- 3 - Cinnamon-1 - Javitri (Mace)- 1/4 piece - Black peppercorns- 8 - Bay leaf- 1 - Kashmiri Chilli powder- 1 tsp - Coriander powder-2 tsp - Garam masala powder- 1/2 tsp - Tomato purée- 3 tbsp - Fresh cream- 3 tbsp - Kasuri Methi roasted and powdered- 1 tsp - Salt for seasoning- 1/8 tsp (a pinch) - Oil- 4 tbsp Preparation: - Marinate the chicken pieces with the items indicated. Mix well and set aside in room temperature for an hour. - Boil 2 cups of water in a sauce pan and add the items indicated above. Mix with a spoon and continue to cook for another 5 mins. Drain the items and allow it to cool. Transfer to a blender and blend it to a paste. Process: - Heat oil in a kadai/pan and add the whole spices. Give a stir and add the blended paste. - Mix well and fry on medium heat for around 5 mins. - Now add the Kashmiri Chilli powder, Coriander powder, Garam masala powder, tomato purée and a pinch (1/8 tsp) of salt. Mix well & cook on low heat for 2-3 mins. - Now add the marinated chicken, mix well & fry on high heat for 5 mins. Continue to cook, stirring it occasionally for another 5 mins on medium heat. - Add 200 cup water, mix and cover & cook on low heat for around 15 mins. - Remove lid and add 50 ml water. Give a mix. - Add the cream & the roasted, powdered Kasuri Methi. - Mix well and cook for 2 mins on low heat till oil separates.

Prawns in Coconut Milk | Prawn Curry | Prawn Curry with Coconut Milk | Shrimp Curry | Shrimps in Coconut Milk | Shrimp Curry with Coconut Milk | Prawn Gravy | Prawn Curry by Spice Eats Ingredients for Prawn Curry with Coconut Milk: - 500 gms. Prawns - Net 250-300 gms. after shelling and deveining Tempering: - Mustard Seeds- 3/4 tsp - Dried Red Chillies- 3 (halved) - Curry Leaves- 10- 15 leaves Spice Powders: - Turmeric Powder- 3/4 tsp - Black Pepper Powder- 1/2 tsp - Coriander Powder- 1 tsp - Fennel Powder- 1/2 tsp - Cumin Powder- 1/4 tsp Other Ingredients: - White Onion, grated- 1 large (100 gms) - Ginger Garlic Paste- 1 tsp - Green Chillies, slit- 3 - Tomato, chopped- 1 large (100 gms) - Thin Coconut Milk- 1 cup (If using readymade coconut milk, 3 tbsp coconut milk mixed with 1 cup water) - Thick Coconut Milk- 3 tbsp - Lemon Juice- 1 tsp - Coriander Leaves- 2 tbsp - Salt- 1 tsp - Oil- 2-3 tbsp Preparation: - Shell, devein & wash the prawns. Leave it in a colander for the water to drain. - Grate the onion, chop the tomato and the coriander leaves, slit the green chillies. - Prepare the coconut milk, ready made coconut milk can also be used. Process: - Heat oil in a kadai/wok and add the mustard seeds. Once it splutters, add the halved dried red chillies and curry leaves. - Now add the grated onion and fry on medium to low heat for 4-5 mins till it starts changing colour. - Add the ginger garlic paste, mix & fry on low heat for around 2 mins till the mixture is light brown in colour. - Now add the chopped tomato and 1 tsp salt, mix and cook on low heat for around 2 mins till soft. - Add all the spice powders, give a mix and fry on medium heat for 2 mins with a splash of water. - Now add the prawns & sauté on medium heat for 1-2 mins. - Add the thin coconut milk, give a mix and cover & cook on low heat for 2 mins. - Remove lid, add the thick coconut milk and cook on low heat for another 2 mins. - Add 1 tsp lemon juice and chopped coriander leaves, give a mix and serve hot.

Simple Chicken Biryani for Beginners | Chicken Biryani Recipe for Bachelors | Simple Chicken Biryani for Bachelors | Chicken Biryani with Biryani Masala | Chicken Biryani | Chicken Biryani Recipe | How To Make Chicken Biryani | Easy Chicken Biryani Recipe Ingredients for Chicken Biryani: - Chicken, large pieces with bones- 1 kg - Basmati Rice- 700 gms (4 US cup measure) For Cooking Chicken: - Onions, sliced- 400 gms (around 5 medium sized onions) - Ginger Garlic paste- 2 tbsp - Tomatoes, sliced- 4 medium - Green Chillies, slit- 6 numbers - Coriander leaves, chopped- 1 cup - Mint leaves, chopped- 1 cup - Whisked curd/plain yogurt- 1 cup - Ready made Biryani Masala- 5 tbsp For Cooking Rice: - Shahjeera (caraway seeds) - 1/2 tsp - Green cardamom - 4 - Cloves - 4 - Cinnamon- 2 pieces - Salt- 2 1/2 tablespoon - Water to boil the rice- around 2.5 litres - Mint leaves - around 10- 15 leaves Preparation : - Clean & wash the chicken pieces. Drain the water or pat dry. - Slice the onions and tomatoes. Slit 6 green chillies - Chop 1 cup coriander leaves and 1 cup mint - Whisk the yogurt and set aside - Wash & soak the Basmati Rice for 30 mins. Process : To cook the Chicken: - Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions. - Fry on high heat for around 12 mins till the onions are light brown. - Add the ginger garlic paste and fry on low heat for 2 mins. - Now add the chicken pieces, mix and fry on high heat for 2-3 mins. - Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water. - Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the chicken in this recipe. Do check if the biryani masala you are using has salt in it. - Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft. - Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves. - Cook on low heat for 2 mins till oil separates. - Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again. - Dry up any excess water to get a thick gravy. To cook the Rice: - Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat. - You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste. - Once the water starts to boil or bubble, add Shah Jeera - 1/2 tsp, Green cardamom 4, Cloves - 4, Cinnamon 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon) - Stir it well to dissolve the salt completely . The water must be very salty. - Once the water starts boiling, add the strained basmati rice & stir it well. - Continue to boil it on high heat, stirring few times very gently to not break the rice. - After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside. Layering the rice and cooked chicken: - Take a heavy bottom pan and spread half the cooked rice as the 1st layer. - Now spread the cooked chicken with gravy on top of the rice uniformly as shown in the video. - Next, spread the balance rice as the top layer. - Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins. - Allow it to rest for around 20 mins. - Once you open the lid, mix the chicken and rice evenly.