POPCORN CHICKEN

      Popcorn Chicken is popular in every part of the world and is made with different flavours & is region-specific.  This is the most basic, fool-proof recipe with some optional seasonings. So you can use your favourite herbs and spices to suit your taste buds. And I play around when it comes to coating the marinated Chicken Pieces, Bread Crumbs, crushed Corn Flakes, Nestum... I tried with different ingredients until I got the desired Crunchiness in this Popcorn Chicken.  So I coat this Popcorn Chicken with two ingredients - an equal amount of Bread Crumbs & crushed Corn Flakes. 

POPCORN CHICKEN

    
     When it comes to marinating the Chicken Pieces, it is the most important step which yields you with juicy & succulent fried Popcorn Chicken.  I usually leave the chicken pieces marinated overnight.  Longer the marination time, better the texture. If you skip the step then chicken may not be tender & soft. Fried chicken pieces may turn out fibrous & dry if they are not prepared well. 
     You can prepare them ahead and freeze or refrigerate it for later use. All you need to do is just thaw the marinated Chicken Pieces & bring down to room temperature. Make sure to dredge the Chicken Pieces with the coating mixture just before frying it. Otherwise, the ingredients tend to get soggy which wouldn't yield you with a crispy Popcorn Chicken.  You can deep-fry or even bake them in an oven.          

For more Recipes with CHICKEN, Click here...

Cuisine - Around the World
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15- 20 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 20 - 30 Minutes

For a detailed Recipe on HOMEMADE BREAD CRUMBS, Click here...

HOW TO MAKE POPCORN CHICKEN

POPCORN CHICKEN

INGREDIENTS:

To Marinate:

Chicken  - 500 Gms(Boneless)

Curd/Yogurt - 3 Tbspns

Ginger, Garlic & Green Chilli Paste - 2 Tbspns

Lemon Juice - 2 Tspns

Egg - 1 No.

Salt - To Taste 

Corn Flour - 4 Tbspns

For Coating the Popcorn Chicken:

Bread Crumbs - 1 Cup

Crushed Corn Flakes - 1 Cup

For Deep-frying:

Oil

METHOD:

POPCORN CHICKEN

 

To Marinate:

• Clean, Wash and cut the whole chicken into small pieces(bite-size).
• Grind Green Chillies(4-5 Nos.), Garlic(8-10 Cloves) & Ginger(1" length Piece) into a fine paste and keep it aside.
• In a large bowl, add the Chicken Pieces along with  Ginger, Garlic & Green Chilli Paste,.
• Pour in the Lemon Juice & add a dash of Salt to it.
• Beat an Egg and add it to the above.
• Drizzle the Corn Flour and mix until the Chicken Pieces are well coated with the ingredients.
• Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

For the Coating:

• Simply crush the Corn Flakes coarsely.  Alternatively can grind it briefly in a small blender jar.  Make sure not to grind it into a fine powder.
• Add the coarsely ground Corn Flakes in a wide bowl, add Bread Crumbs to it, mix well and keep it aside.

For Popcorn Chicken:

• Remove one Chicken Piece from the marinade at a time and immediately dredge it with the coating mixture.
• Make sure the Chicken Pieces are completely coated with the flour mixture.
• Follow the suit for the rest of the Chicken Pieces.
• Meanwhile, heat Oil in a deep pan on a high flame.
• Let the oil smoke off.
• Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
• Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
• Turn & fry the chicken pieces so that it browns evenly,
• Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
• When chicken is done, drain it on a wire rack to keep the Popcorn Chicken crispy.
• Serve Popcorn Chicken hot, with your favourite accompaniment.
• Serve it with your choice of Sauces, Mayonnaise, Dips or Salads.
• Can serve it as a Starter or as a Side dish.

For Baking the Popcorn Chicken:

• Grease a wire rack and place it on a baking tray.
• Place the marinated chicken pieces dredged with the coating mixture on it.
• Make sure to leave a gap between the chicken pieces.
• Bake the Chicken Pieces at 400°F or 180 °C in a preheated oven for about 10 to 12 Minutes.
• Flip and cook the Chicken Pieces on each side.
• Bake until each chicken piece is well cooked and turns into light golden brown in colour.

 

POPCORN CHICKEN

NOTES:

• To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
• Longer the marination time, better the texture.
• I have used Green chillies ground along with Ginger & Garlic paste for the required spiciness in the marinade.
• Can substitute it with Red Chilli Powder/Paprika Powder/Pepper Powder.
• Adjust the amount of spiciness to suit your spice level.
• Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
• Do not bloat it off.
• The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
• I have used a combination of Bread Crumbs & crushed Corn Flakes which yields me with desired crunchiness & crispy exterior in Popcorn chicken.
• Can get easy with your choice of coating ingredient.  Use any one preferred coating ingredient.  Can choose between Bread Crumbs, Crushed Corn Flakes or Nestum.
• Coating the Popcorn chicken with Nestum yields mildly sweet fried chicken.
• Can also add a small amount of slightly crushed Biscuits to your coating mixture, if you prefer a mild sweet note in this Popcorn Chicken.
• Use a large wide bowl and an excessive amount of coating mixture, so the chicken can be tossed around without a lot of handling.
• Excessive coating mixture also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy. 
• Can double coat the Chicken pieces with the coating mixture for extra crunchiness. 
• Make sure to dredge the Chicken Pieces with the coating mixture just before frying it. 
• Otherwise, the ingredients tend to get soggy which wouldn't yield you with a crispy Popcorn Chicken.                  
• Another important aspect is to make sure the oil is hot enough.
• Next thing is don’t overload the pan while frying the Chicken Pieces
• Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces. 
• Deep fry the Chicken pieces on a medium-high flame.
• Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry

DAHIWALA MURG - CHICKEN IN YOGURT CURRY

HOW TO COOK DAHIWALA MURG 

 CHICKEN IN YOGURT CURRY

INGREDIENTS :

For Yogurt/Curd Base :

For Garnishing :

METHOD :

• Clean & wash Chicken Pieces and allow it to drain.
• Whisk Curd/Yogurt along with Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
• Whisk until well combined and leave it aside.
• Heat Oil/Butter in a Deep Pan, splutter Cumin & Fennel Seeds on a low flame.
• Add Asafoetida powder and give a quick stir.
• Immediately add the Chicken Pieces to the above and sear the Chicken pieces until the colour changes.
• Sear the Chicken Pieces on a medium flame.
• Add finely chopped Onions, Spring Onions, Green Chillies, Garlic and Ginger to the seared Chicken Pieces.
• Saute the ingredients on a low flame until Onions turn translucent.
• Add the Ratanjot Powder and this point and mix well.
• Pour the Yogurt/Curd Base and mix well.
• Cook this on a low flame stirring occasionally until the chicken pieces are well cooked and the raw flavour goes from the Spice -Yogurt mix.
• Sprinkle water if needed.
• Cook Dahiwala Murg until oil separates from the Curry and it reaches the desired consistency.
• Garnish Dahiwala Murg with finely chopped Kasuri Methi(Dried Fenugreek Leaves), Spring Onions and Coriander Leaves.
• Serve Dahiwala Murg hot with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.

NOTES :

• Adding Ratanjot infusion is totally optional.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Kashmiri Chilli Powder helps you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Dahiwala Murg comes from the intense flavours of Cumin, Fennel and Asafoetida.

CHICKEN SHAHI KORMA - WHITE KORMA

HOW TO COOK CHICKEN SHAHI KORMA - WHITE KORMA

INGREDIENTS :

For Chicken Shahi Korma :

Spices :

To Dry Roast and Powder :

To Soak and Grind : 

To Garnish :

METHOD :

• Dry Roast Mace and Nutmeg until fragrant on a very flame for few minutes.
• Grind this into a fine powder and keep it aside.
• Dry Roast Poppy Seeds separately until the seeds pop. Soak the Poppy seeds in few tablespoons of hot water for about 20-30 Minutes.
• Blanch Almonds and soak it in hot water along with Cashew nuts for at least 10-20 Minutes
• Grind Onions, Ginger & Garlic to a fine paste and keep it aside.
• Heat Oil and Butter in a wide pan, splutter the ingredients mentioned under 'Spices', until fragrant.
• Add Chicken pieces to the above oil and sear it until the colour changes for about 10-12 Minutes.
• Pour in the ground Onion, Ginger Garlic Paste and saute it until fragrant.
• Add Coriander Powder, Garam Masala to the above and fry for a while until oil separates from the mix.
• Pour in the Yoghurt/Curd and mix well.
• Sprinkle some water and cook the Chicken pieces on a low flame until chicken is well cooked.
• Add finely chopped Green Chillies and give a quick stir.
• Meanwhile, beat the fresh cream and keep it aside.
• Grind soaked Almonds, Cashewnuts and Poppy Seeds to a fine paste.
• Once the Chicken pieces turn soft pour in the Almond-Cashew Paste and cook on a very low flame for few minutes.
• Add Condensed milk and give a quick stir.
• Adjust the consistency and cook on a low flame for a while.
• Sprinkle the dry roasted Mace and Nutmeg powder.
• Follow it up with Black Salt & Sugar to the Chicken Shahi Korma.
• Finally, pour the beaten Cream and mix well.
• Switch off the flame.
• Serve Chicken Shahi Korma hot garnished with finely chopped Coriander Leaves and Saffron strands.

NOTES:

• Dry Roasting and Soaking Poppy seeds in hot water help you to grind it into a fine paste and also gives a perfect thick consistency to Chicken Shahi Korma.
• This is a White Shahi Korma, so I have not added Turmeric Powder and Red Chilli Powder.
• Can substitute Green Chillies and add the above spices to Shahi Korma.
• This is a mildly spiced and sweet Korma.
• Adjust the number of Green Chillies to suit your spice level.
• Adjust the amount of Condensed milk and Sugar to your taste.
• If you do not like the curry to be sweet avoid adding sugar and add Milk/Milk Powder instead of Condensed Milk.
• This is a thick gravy, adjust the consistency to suit your preference.
• Can prepare the same gravy with Lamb too. Cook lamb accordingly.
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Chicken Shahi Korma pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

• Quick to prepare
• Less Ingredients

HOW TO COOK CHICKEN CURRY

CHICKEN CURRY

INGREDIENTS :

For Masala Paste :

To Garnish :

METHOD :

• Clean, Wash and Cut Chicken into small pieces.
• Grind the ingredients mentioned under 'For Masala Paste to a fine paste and keep it aside.
• Heat Oil in a Pan, splutter Fennel seeds and Curry Leaves on a very low flame.
• Add Chicken pieces to the oil along with a dash of salt and pan sear the pieces until water runs out clear.
• Toss the Chicken pieces once or twice and cook until the colour changes and it is evenly coated with oil for about 5-8 minutes
• Pour the ground Masala Paste to the Seared Chicken pieces and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary and cook on a low flame for about 7-10 minutes or until it reaches the desired consistency.
• Switch off the flame and garnish it with Coriander Leaves.
• Serve Hot. 
• Goes well with Vellayappam, Idiyappam, Chapathis, Rotis, Parathas and Rice too.

 NOTES :

• Adjust the amount of Spices to your taste preference.
• Can add Boiled & Cubed Potatoes to the Chicken Curry.
• Pan searing the Chicken Pieces gives a perfect texture.
• Grinding Onions and Tomatoes gives you a rich gravy.
• Adding Sugar is totally optional. 

CHICKEN STEW - KERALA STYLE

HOW TO MAKE CHICKEN STEW IN KERALA STYLE

INGREDIENTS:

For Chicken Stew:

Spices:

METHOD:

• Clean, Peel and dice Carrots and Potatoes.
• Clean, wash and cut chicken into medium-sized pieces.
• Extract Coconut Milk and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant.
• Add Chicken Pieces and sauté it until the colour changes into white.
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of Sugar.
• Add enough water for the Vegetables and Chicken to cook.
• Once the Vegetables and Chicken pieces are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Chicken Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

NOTES:

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking the Chicken pieces and Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.
  

KADAI CHICKEN MASALA

HOW TO COOK KADAI CHICKEN MASALA / KARAHI MURG

INGREDIENTS :

For Spice Powder :

To Garnish :

METHOD :

• Clean and Cut Chicken into small pieces.
• Dry roast all the ingredients mentioned under the 'for the spice powder' until fragrant on a low flame and keep it aside.
• Grind the dry roasted spices into a fine powder.
• Puree the Tomatoes and keep them aside.
• Heat oil/ghee in a pan, splutter Fenugreek seeds.
• Saute Ginger-Garlic paste until fragrant.
• Add finely chopped Onions and fry them until translucent.
• Add 1/2 the amount of ground Spice powder, Turmeric, Red Chilli Powder, slit Green chillies and mix well.
• Add Tomato Puree to the above Mix and give a quick stir.
• Leave this on a low flame until raw flavour goes and oil separates from the curry.
• Now add Chicken pieces, salt and enough water for the chicken to cook. 
• Cover and cook until chicken turns soft and tender.
• Add Capsicum slices and cook for few minutes.
• Finally, add ground Cashew paste, Sugar into the gravy and leave it on a low flame for few minutes.
• Finally, sprinkle the remaining freshly ground Spice Powder and give a quick stir.
• Garnish it with Coriander Leaves and Kasuri Methi.
• Serve hot with any type of rice dishes like Pulaos, Biriyanis or Steamed Rice.
• Goes well with Roti, Naan, Kulcha, Parathas, Chappatis etc.,

NOTES :

• Can marinate the chicken pieces with turmeric, red chilli powder, coriander powder and 2 Tbspns of curd for 30 minutes.
• Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner) 
• Adding freshly ground Spice Powder gives an enhanced flavour to the dish.
• Adding Capsicum is optional.

HAINANESE CHICKEN RICE IN RICE COOKER

HOW TO MAKE HAINANESE CHICKEN RICE IN RICE COOKER

INGREDIENTS :

METHOD :

• Clean, Wash and pat dry the Chicken Pieces, Sprinkle some salt and pepper over it and leave it aside. 
• Rinse and wash the Rice until water runs clear.
• Drain the Rice and keep it aside.
• Heat a pan, add the Chicken Fat/Oil and allow it to melt.
• Saute finely minced Garlic & Ginger in a low flame for few minutes.(It shouldn't burn)
• Add the Rice and fry this for about two minutes on a low flame.
• Turn off the heat and scoop the rice into the rice cooker.
• Place the marinated Chicken Pieces into the rice cooker.
• Boil the Chicken Stock along with Salt and pour it into the rice.
• Tie the Screw pine Leaves into a knot and drop it into the rice cooker
• Close the lid and press START.
• Allow it to cook until the switch falls to WARM UP mode.
• Fluff it up with a fork, and close the lid.
• Let it sit in warm-mode for another 15-20 minutes.
• Switch off, fluff the rice with a fork. 
• Serve individual portions with Rice, sliced Chicken Pieces, Dipping Sauces and Soup.

NOTES:

• Rice Water Ratio for cooking in Rice Cooker is usually 1:11/2 Cups, but use only half the amount of water, as the chicken pieces tend to ooze out water while cooking. I have used only 11/2 Cups of Chicken Stock for 2 Cups of Rice.
• I have used Jasmine Rice in this recipe, which is fragrant and gives a nice aroma to the dish.
• Adjust the amount of water, if you feel the rice is too dry.
• Alternatively, it can be cooked in a sauce pan too.  
• If Cooking in a Pressure Cooker, follow the above instructions as for the rice cooker with an extra 1/2 Cup of Chicken Stock and cook for a whistle on a high flame.  Leave it aside until the pressure releases, fluff the rice.  Rice & Chicken Pieces tends to become softer when cooked in Pressure Cooker.

GINGER & GARLIC SAUCE FOR HAINANESE CHICKEN RICE

GINGER & GARLIC SAUCE FOR HAINANESE CHICKEN RICE

INGREDIENTS:

For Ginger Garlic Sauce:

METHOD :

• Pound Ginger & Garlic with a mortar & a pestle into a fine paste.
• Alternatively can finely chop the ingredients.
• Add Chicken Stock, Sweet Chilli Sauce and Sriracha Sauce to the above.
• Add Salt, Sugar and Lemon Juice and Mix well.
• This dipping Sauce is a bit spicy version, as I have used Sriracha sauce.

SOUP FOR HAINANESE CHICKEN RICE

SOUP FOR HAINANESE CHICKEN RICE

INGREDIENTS :

For the Soup:

For Garnishing:

METHOD :

• Heat Oil in a pan and saute minced Garlic until aromatic.
• Pour in the Chicken Stock, Light Soy Sauce, Salt and Sugar.
• Allow it to boil for few minutes.
• Garnish with Spring Onions and serve it along with Hainanese Chicken Rice.

HOW TO SERVE HAINANESE CHICKEN RICE

HAINANESE CHICKEN RICE

SERVING SUGGESTION :