Yummy Testy Chicken Lollipops & Butter Chicken Easy Recipe

Chicken Lollypops Recipe

300 Vegan/Plant Based Recipe Cook Book:- https://veganbasedcookbook.com/#aff=Eddybroke

Ingredients:

12-15 chicken wings
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
2 tablespoons cornflour
2 tablespoons all-purpose flour (maida)
Salt to taste
Oil for deep frying
For the Marinade:

In a bowl, mix ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, and salt.
Make deep cuts in the chicken wings to help the marinade penetrate.
Apply the marinade evenly on the chicken wings. Let them marinate for at least 1-2 hours, or you can refrigerate them overnight for better flavor.
For Coating:

In a separate bowl, mix cornflour and all-purpose flour.
Heat oil in a deep frying pan or kadai.
Making the Chicken Lollipops:

Dip each marinated chicken wing into the flour mixture to coat it well. Shake off any excess flour.
Carefully slide the coated chicken wings into the hot oil.
Fry the chicken wings in batches on medium-high heat until they turn golden brown and crispy. This should take about 8-10 minutes.
Remove the chicken lollipops from the oil and place them on a paper towel to remove excess oil.
Your delicious chicken lollipops are ready to serve! You can enjoy them with your favorite dipping sauce or chutney.

Butter Chicken Recipe

Ingredients:

For the Marinade:

500g boneless chicken pieces, cut into bite-sized cubes
1/2 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 tablespoon lemon juice
Salt to taste
For the Sauce:

2 tablespoons butter
1 onion, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder (adjust to taste)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 cup tomato puree
1/2 cup heavy cream
1 teaspoon honey (optional, for sweetness)
Salt to taste
Fresh coriander leaves for garnish
Instructions:

In a mixing bowl, combine all the marinade ingredients: yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, lemon juice, and salt. Mix well.
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or you can marinate it overnight for more flavor.
In a large pan, melt the butter over medium heat.
Add the chopped onion and sauté until it becomes translucent and slightly brown.
Stir in the ginger-garlic paste and sauté for another minute.
Add the cumin and coriander powders, red chili powder, and a pinch of salt. Cook for a few minutes until the spices are fragrant.
Pour in the tomato puree and cook for about 5-7 minutes until the oil starts to separate from the sauce.
Add the marinated chicken pieces and cook until they are no longer pink and are cooked through.
Pour in the heavy cream and honey (if using). Stir well and simmer for a few minutes until the sauce thickens.
Adjust the seasoning with salt and add more cream if you desire a creamier texture.
Garnish with fresh coriander leaves.
Serve hot with naan, rice, or your choice of bread.
Enjoy your homemade butter chicken!