The best chicken recipe always depends on personal tastes. Almost every meat eater’s favourite dish is chicken. Chicken has a very adaptable flavour that combines well with seasonings, is light on the stomach, and is free of bad fats.
Chicken is one of the most significant forms of lean meat when the skin is removed, and it can be used in a variety of delicious dishes.
Chicken can be classified as healthy or harmful depending on how it is prepared; for example, deep-fried chicken has no health advantages, but roasted chicken does.
Chicken is one of the most important protein sources, with 18 grams of protein per 100 grams.
Stronger Bones and Muscles
The lean protein in chicken is an excellent source of amino acids. Amino acids help our bodies develop muscular tissue, which is especially essential as we get older.
Chicken can help in the development of stronger muscles and the maintenance of healthy bones.
Chicken is high in tryptophan and vitamin B5, two stress-relieving nutrients.
Chicken also contains magnesium, which helps relieve PMS symptoms. Overall, eating chicken can help you live a stress-free life.
1. Chicken Butter Cream
Heat a large pan over medium-high heat. Add the oil, butter, and salt onions until gently brown, approximately 3-4 minutes.
Stir in the ginger and garlic for 30 seconds, making sure it doesn’t burn. Combine the chicken, tomato paste, and seasonings in a mixing bowl. Cook for 5-6 minutes, or until the chicken is fully cooked.
Simmer, stirring regularly, for 8-10 minutes after adding the heavy cream. Serve with naan or basmati rice.
2. Chicken Curry
In a pan, heat the oil and cook the onion, garlic, and ginger paste until golden brown.
Add tomato puree. Add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder, and salt when the tomato puree has dried out. Allow time for the spices to cook.
Add chicken pieces with the masala. Cook, constantly stirring, until golden brown.
Add half a cup of water. Cover with a lid and continue to cook until the chicken is done. Serve with chopped coriander as a garnish.
3. Kadai Chicken
Combine the chicken, ginger garlic paste, red chilli powder, salt, and lemon juice in a mixing bowl. Allow 30 minutes for the chicken to marinade.
Add the black cardamom, cinnamon, and bay leaves to the heated oil and lets them crackle for a few seconds.
Fry the onion until it gets light brown. Cook for 3-4 minutes with the ginger, garlic, tomato, and green chilli.
Cook for 5-6 minutes on high heat with the marinated chicken and ground masala. Add ½ cup of water and salt to taste and cover the pan.
Cook for another 2-3 minutes after adding the capsicum, onion cubes, garam masala, and turmeric powder. Add fresh cream, mix well, and serve.
4. Chicken Korma
1 chopped onion, 2 roughly chopped garlic cloves, and a piece of ginger are blended into a paste.
Cook for 5 minutes after adding the pasta to the pan with the water. Cook for another 2 minutes, or until the korma paste is aromatic.
Cut boneless chicken into the sauce in bite-size pieces. Add 50 grams of ground almonds and ¼ tsp sugar.
Mix everything well, then cover and cook for 10 minutes, or until the chicken is fully cooked.
Remove the pan from the heat and stir in a small bunch of chopped coriander and, if desired, additional ground almonds. Serve with basmati rice, either brown or white.
5. Chicken Saag
In a pan, heat the ghee and add the oil. Fry until aromatic, then add cumin seeds, cloves, green cardamom, cinnamon, and black peppercorns.
Heat for 2 minutes after adding the marinated chicken. Then add in the red chilli powder, turmeric, coriander powder, and tomato puree.
Add ½ cup of water, cover and cook for 10-12 minutes. Add Garam masala powder, pureed spinach. Adjust the gravy’s consistency as needed, then simmer for another 2-3 minutes over medium heat.
Mix in the lemon juice and chopped coriander leaves. Allow for 5-7 minutes of resting time before serving with hot parathas or pulao.