Chicken Kiev is a very popular dish and is widely eaten around the world. Originated in Ukraine and named after its capital city Kiev. It’s a simple and easy to make dish, can be served as a starter or main course meal. It tastes better when it is hot and is served with roasted or boiled vegetables. Sour cream and potato fries or fresh salad also go well with it.
- Put plastic wrap on chicken breasts and pound until thin. Make sure don’t pound chicken too forcefully to tear otherwise butter and cheese will leak when chicken is frying.
- Mix softened butter, crushed garlic and parsley together in a bowl.
- Flatten chicken breast and sprinkle salt and pepper on it.
- Place butter mixture and cheese strips on the edge of flattened chicken, folding sides and rolling from bottom to top. Make sure butter cheese is sealed properly and there is no chance of it leaking when hooking.
- Beat eggs in a bowl with a fork.
- Coat chicken in plain flour. Shake off the excess flour and dip it in whisked eggs. Now coat in breadcrumbs.
- Heat oil in a large skillet or sauce pan. And deep fry chicken kiev for at least 10-15 minutes.
- If the oil is too hot and chicken kiev is browned in minutes then transfer it into a baking tray and oven bake for 10 minutes on moderate heat so that chicken is cooked properly.
- Drain on paper towel and serve.
Arvi, Arbi, Taro Root is a starchy vegetable. It tastes heavenly good when cooked in a curry style. I so love its creamy texture. If you like spicy and desi food you sure are going to love this recipe.
- Peel, wash and cut Arvi/Taro root, Cut it into 1/2 cm thick pieces.
- In a pot or deep pan heat oil and fry arvi/taro for 5-8 minutes till golden brown.
- Dish out arvi/taro.
- To make masala / gravy, fry onions in remaining oil in the pan.
- When onion start to crystalize stir in tomatoes.
- Add all the spices, salt, red chilli powder, turmeric and coriander powder. Add a ¼ cup water and turn on the lid and cook for 5 minutes till oil starts to appear.
- Put the taro/arvi in the masala/gravy and add about 2 cups water.
- Cover the lid and let it cook on medium heat for about 20-30 minutes till taro/arvi becomes soft. Stir occasionally.
- Turn off the heat when oil starts to appear. Garnish with green chilies and coriander.
- Serve with hot chappatis or naan bread.
Arvi (Photo credit: Wikipedia)
- Slice each chicken breast in the centre. With a heavy rubber mallet gently tap meat on each side without tearing or breaking it. Now place all the flattened chicken pieces aside.
- In a bowl, squeeze lemons and save the cut up lemons.
- Add and mix all dry spices in the lemon juice.
- Now take one cut up lemon at a time and gently dip it in lemon juice, and rub that on each side of the chicken piece.
- Warm the oil in a frying pan on medium heat.
- Beat the eggs in a bowl and dip the chicken breasts in it.
- Mix bread crumbs and sesame seeds and coat each chicken breast with it on both sides.
- Fry each side evenly to a nice brown.
Chef’s Notes: You can serve these with soy as well as a sweet and sour sauce. The recipe can be easily prepared with sprayed oil and it will turn out just as tasty as deep fried cutlets. Alternatively, it can be baked at 350 – 375 degrees for 40-50 minutes. Don’t wrap it with foil to ensure that it is crispy. You can bake it further if you want it crisper.
Celebrate your special occasions with this tasteful Roast. Serve it with roasted or boiled vegetables.
- In a large pot add lemon juice to the raw goat leg.
- Add all the ingredients to the yogurt and mix well.
- Pour yogurt marinade over the meat and spread it well on all sides.
- Cover meat and marinate in the fridge for a minimum of 4-6 hours (for better taste leave in fridge overnight)
- At intervals, turn the meat in the pan to distribute the marinade evenly.
- Warm oil on medium low in a separate roasting pan.
- Transfer the goat leg to the pan containing the oil, cover and let it cook.
- After 10 minutes, turn the roast and cook the other side.
- Now add 3 cups of water and cook on medium heat until all the water becomes thick gravy of spices and roast is nicely brown and tender.
Chef’s Notes: Make sure to turn the roast at intervals while marinating and cooking. Do not bake to ensure that it retains its juiciness. If you choose to bake it, it can be cooked at 400 degrees, in most ovens, for approximately 2 hours. Rotate at intervals.
Who doesn’t love BBQ and who doesn’t love Chicken Karahi. When combined they make a great dish. Try it. Enjoy it.
- In a bowl marinate chicken with yogurt, garlic, ginger, salt, red chilli, dry coriander and black pepper. Let it marinate for a couple of hours.
(To get tastier results, leave marinated chicken in fridge overnight).
- Heat oil in a wok and fry onions till they turn transparent, now add chicken and half of chopped tomatoes and Turmeric powder; cook on low flame. When chicken is cooked and it starts to release oils add red chilli flakes and fry more for 4-5 minutes.
- Now add rest of the tomatoes (and half a cup hot water if you want gravy) and cook for 1-2 minutes.
- Turn the heat off.
- Burn coal up until you see it has gone red and hot.
- Place a piece of bread (big enough for coal) on top of our cooked chicken Karachi and put burning coal on it. Pour 1 tablespoon oil on burning coal. You will see smoke coming out of it. Quickly put the lid on woke and smoke chicken for 3-5 minutes.
- Take out coal and bread piece.
- Garnish BBQ smoked chicken Karahi with fresh coriander and green chillies.
- Serve hot with chappati or naan bread.