Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi

Sunday, 26 July 2015

BBQ Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

BBQ Chicken Recipes Biography

Source: (Google.com.pk)

The BBQ sauce on this juicy grilled chicken is out-of-this world! We "wow" people with this recipe every summer during outdoor entertaining. I always double the sauce recipe to have extra on the side for dipping. The original recipe calls for 2 small boiler chickens quartered but we prefer using bone-in, skin on chicken breasts. Slow cooking on the grill gives it the best flavor. I hope you enjoy this as much as we do - it's a favorite at this house.
Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes.

Best Ever BBQ Chicken

Ingredients

3 garlic cloves, minced
2 teaspoons butter
1 cup Heinz ketchup (a must for us)
1⁄4 cup packed brown sugar
1⁄4 cup chili sauce (Heinz is a good one)
2 tablespoons Worcestershire sauce
1⁄2-3⁄4 tablespoon celery seed
1 tablespoon prepared mustard
1⁄2 teaspoon salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)

DIRECTIONS:

In a saucepan, saute the garlic in butter until tender.
Add the next 8 ingredients.
Bring to a boil, stirring constantly.
Remove from the heat and set aside.
Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
Baste with sauce.
Grill 15 minutes longer or until juices run clear.
Continue basting and turning during the last 15 minutes of cooking.
Serve with any extra sauce you set aside for dipping.
(The sauce is just that delicious!).

BBQ Chicken Balls Stick - Supper Yum chicken balls are great to make in aftar and also in tea time for your guest and family. It's not only seems great even it's more fantastic to have.

BBQ Chicken Balls Stick

Ingredients:

For Chicken Balls:
Chicken breast ½ kg
Egg 1
Garlic paste 1 tsp
White pepper powder 1 tbsp
Black pepper powder ½ tsp
Chinese salt ½ tsp
Baking powder ½ tsp
Oil for frying
Salt to taste
coal 1 piece
For topping:
Capsicums 2 (cubes)
Tomatoes 2 (cubes)
Cornflour 1 cup
Egg yolks 2-3
For sauce:
Chili garlic sauce 1 cup
Chicken stock ½ cup
Onion 1
Garlic 2-3 cloves
Black pepper 1 tsp crushed
Red chili ½ tsp crushed
Spring onion 3-4
Oil 2 tbsp
Salt to taste

Cooking Directions:

For chicken balls:
Chop chicken breast, white pepper, black pepper, Chinese salt, baking powder, egg and salt to taste in chopper.
Now make small balls of mixture.
Boil these balls in water for 5 minutes and take out.
Chicken balls are ready..
For sauce:
In a pan put oil and sauté 2-3 garlic cloves and onion for 2 to 3 minutes and add chicken stock.
Then add chili garlic sauce, crushed black pepper, crushed red chili and salt to taste and mix it.
When the mixture get thick then add 3-4 spring onion, mix it.
Sauce is ready.
For topping:
Put tomatoes, capsicums and chicken balls on bbq stick.
Now coat the prepared sticks with egg yolks and 1 cup corn flour.
Then put the sticks in a skillet to fry till golden then place it on tray.
Fry all sticks and give coal smoke.
Pour the sauce and serve it.

BBQ Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Saturday, 25 July 2015

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Gourmet Chicken Recipes Biography

Source: (Google.com.pk)

Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer. They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold."

Gourmet Chicken Sandwich

Ingredients:

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread.

Method:

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!"

Gourmet Chicken Cordon Bleu II

Ingredients:

Original recipe makes 6 servingsChange Servings
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream.

Method:

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

This very simple chicken dish is packed with great exotic flavor. Persian in origin, chicken thighs are braised with turmeric and sumac. Chicken thighs are suggested because they have more flavor but breasts would work just fine. Serve on rice or quinoa.

Tumeric Chicken with Sumac and Lime recipe

Ingredients:

1 teaspoon ground turmeric
Sea salt and freshly ground black pepper
8 bone-in chicken thighs
2 tablespoons grapeseed oil
3/4 cup water
4 cloves garlic, minced
2 juicy limes, halved
Ground sumac, for garnish.

Method:

In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.
Dust the chicken with sumac and pepper, garnish with lime halves, and serve.

Gourmet Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Simple Chicken Breast Recipes Biography

Source: (Google.com.pk)
Chicken breast must be the most versatile meat. It is a white meat with very little fat and it is the perfect cut to slice up in stir-fries, marinate and grill, pan-fry or oven roast, filled with your favourite filling. Chicken breasts can also be baked or poached and used in salad, sandwiches or shredded and put into soups.

The breast is actually the underside of a chicken when it is up and wandering about. Each chicken has two breasts. When a recipe calls for a chicken breast, it generally means half the breast, and not the whole breast (a whole breast being the two halves of a breast.)

Occasionally, breast or thigh cuts may include the some part of the chicken back.

Chicken breasts are the most expensive chicken part to buy, as most people consider the white meat in the breast more desirable than they do the dark meat from the other parts of the bird. Chicken Breasts are sold skin on or skin off, boneless or bone-in. The most expensive Chicken breasts are those that are both skinless and boneless, as you have to pay for the extra work to be done and because everything you are getting is edible. The unfortunate thing about this is that despite costing more, boneless and skinless breasts often cook up dry and chewy. For most cooking purposes, it's better to buy with the skin on to stop the meat from drying out during cooking; you can discard the skin afterward if you want.

Some cooks feel that boneless, skinless chicken breasts have the texture, taste and appeal of tofu. Much of the flavour that would have come out into the meat during cooking is in the bones and skin. If you think about it, even those chefs for whom cost is no object use bones, and not boneless breasts, to make their stocks from, simply because the flavour in the bones.

Skinless, boneless breasts are, though, good for inexperienced or squeemish cooks. You won't see many people who know how to cook and manage their kitchen budget buying them except for very special need recipes -- they want the whole chicken, as they will have so many other things they want to do with the rest of the bird.

Many people, though, are just plain squeamish about the skin. Some people even pull the skin off their Kentucky Fried Chicken breasts and discard it, which seems to defeat the whole purpose of buying KFC.
This seekh kebab recipe is very easy & simple to prepare. Little effort with maximum taste. Serve with chutney and naan for a appetizing meal.

Simple Seekh Kebabs

Ingredients:

Chicken mince 1/2 kg
Onion (chopped) 1
Ginger (chopped) 1 tbsp
Green chilies (chopped) 6
Coriander leaves (chopped) 4 tbsp
Mustard seed powder 1/2 tbsp
Black pepper 1 tbsp
Salt 1 tsp
Lemon juice 2 tbsp
Oil 2 tbsp

Cooking Directions:

Put mince, salt, mustard seeds powder, black pepper, lemon juice, ginger, coriander leaves, onions and green chilies in a bowl.
Mix well with hands.
Wrap the mixture around a skewer to make long kebab.
Remove the skewer and repeat skewer and repeat process with remaining mixture.
Heat oil in a frying pan and fry kebabs for 5-7 minutes or till the turn golden.
Don’t fry more then 4 kebabs at a time, otherwise they will break.

This complete low-fat family meal incorporates nutritious vegetables and tender stuffed chicken to delight even the fussiest of eaters.

Camembert chicken rolls with sweet potato mash and capsicum

Ingredients:

4 chicken breast schnitzels (about 600g)
80g King Island camembert, cut into 4 slices
Salt & freshly ground black pepper
1 tablespoon olive oil
1 green capsicum, trimmed, seeded, cut into strips
1 red capsicum, trimmed, seeded, cut into strips
3/4 cup (180ml) Campbell's Real Stock Vegetable
4 sprigs fresh thyme
1kg (4 small) golden sweet potato, peeled, chopped.

Method:

Step 1
Lay chicken schnitzel fillets on a board and top each fillet with a slice of camembert cheese. Roll up to enclose cheese and secure each fillet with a toothpick. Season with salt and pepper.
Step 2
Heat olive oil in a large non-stick frypan over a moderately high heat. Sear chicken rolls for 5 mins turning to brown evenly. Preheat an oven to 200°C. Transfer chicken rolls to a baking dish and cover with foil. Bake for 25 mins or until cooked when tested.
Step 3
Meanwhile place capsicum, vegetable stock and 3 sprigs of thyme in a medium saucepan and cook over a moderate heat for 20 mins or until capsicum is soft.
Step 4
Bring a large saucepan of water to the boil, cook sweet potato for 15 mins or until tender. Drain and mash with 1/4 cup of stock from the capsicum. Slice chicken rolls and serve with mash and drizzle with the capsicum. Sprinkle with remaining thyme leaves.

Simple Chicken Breast Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Light Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Light Chicken Recipes Biography

Source: (Google.com.pk)Light recipies are healthy and low fat recipies.Chicken dishes are famous all over the world. There are many Indian chicken recipes which find their way into menus of restaurants all over the world. They are easily makeable and eatable and prepare in short time.Delicious little bites for an appetizer or a light meal with a chicken dish is amazing.Most of recip[ies include chicken because they contain lots of fibers and also an need of dish.
Chicken is a also consiider a necessary ingredient for preparing and exclusive arrangement for some ones special.
It is a well known fact that the finger-licking delicious butter chicken was originated in India. Chicken dishes are very popular in indian-subcontinent. There is a delectable range of chicken recipes, there are tandoori, tikka and gravy varieties of chicken.
Curried chicken which has boneless chicken in spicy gravy is served with rice. Other famous chicken recipes are chicken afghani , chicken tikka masala, Chicken Korma and Chicken Karahi etc. chicken biryani is another mouth watering dish which is quite famous. It is made from chicken pieces in rice mixed with herbs and spices and steamed in a pot.
They are loaded with fibres vitamins and oyher proteins.
Heat 6 tbsp of oil, add chicken cubes, fry on high heat stirring continuously.

Light Chicken Karahi

Ingredients:

Boneless chicken, 1 kg
cut into small cubes
Ginger / garlic paste 1 1/2 tsp
Green chillies, finely chopped 3
Black pepper powder 1/2 tsp
Onions, finely chopped 4 large
Tomatoes, finely chopped 4 large
Chilli powder 1/2 tsp
Capsicums, finely chopped 2 large, remove seeds and white pith
Oil 6 tsp + 2 tsp
Salt to taste

Cooking Directions:

Heat 6 tbsp of oil, add chicken cubes, fry on high heat stirring continuously.
Add ginger / garlic paste and green chillies, fry till chicken is done, remove from heat and take out in bowl.
In the same saucepan heat the remaining 2 tbsp oil and fry onions stirring continuously until golden brown.
Add tomatoes and fry till soft, add chilli powder, stir and add fried chicken and capsicum.
Continue to stir fry a few more minutes. Add a little water and cover the pan.
Simmer 8-12 minutes till the oil separates from gravy. Serve hot.

Grilled Chicken With Roasted Kale

Ingredients:

Ingredients
1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated parmesan cheese
1 tablespoon fresh lemon juice

Method:

Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes.

Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate.

Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

Heat 6 tbsp of oil, add chicken cubes, fry on high heat stirring continuously.

Light Chicken Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Fajitas Recipies For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Chicken Fajitas Recipies Biography

Source: (Google.com.pk)

Chicken Fajitas - This compelling Chicken Fajitas recipe is the Main Dish of choice for a winning meal. The most important ingredient in Chicken Fajitas is Cayenne peppers for that smoking hot flavor.
Yay, chicken fajitas! So easy to make, and so quick. A little bit of back story. The word “fajita” means “little belt” from “faja” for strip or belt, and the diminutive “ita”. It describes a skirt steak, and fajitas were traditionally made with grilled skirt steak, though now they can be made with chicken, shrimp, you name it. The method is to quickly sear the meat on a griddle or grill, slice and serve with quickly seared peppers and onions and flour tortillas.

Now with a skirt steak it makes a lot of sense to quickly sear the meat and cut it against the grain to serve. You want the steak to be rare in the middle. But with chicken? Not so much. Rare is not good for chicken. A way to get around this is to either cut the chicken in strips to begin with or to start with thinner pieces of chicken.

We prefer to start with a thinner piece of chicken, that way it’s less likely to dry out. Rather than thinning the meat with a meat pounder, we slice the chicken breasts horizontally.
The cutlets are then marinated in a spicy marinade with chili powder, cilantro, and jalapeño, seared on a hot cast iron pan (you could also easily use a hot grill), and after resting a few minutes, sliced against the grain. The peppers and onions are cooked in the same pan while the meat is resting.

Chicken Fajitas Recipe

INGREDIENTS:

1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
Salt
2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade

2 Tbsp lime juicea
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro
Extras
8-12 flour tortillas
Salsa
Sliced avocado
Sour cream
Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar.

Method:

1 Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)

2 Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.)

3 Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt.

4 Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

5 Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Here's a tip. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two.

6 While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

7 Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.