Chicken Lollipop Recipe | How to make Chicken Lollipop Dish | चिकेन लॉलीपॉप रेसिपी

An hostess or Mom or wife, whatever role you play, your prime concern is always to please  others who are fed by you! 
So have few exquisite dishes ready for your near and dear ones! 
CHICKEN LOLLIPOP recipe will give you a shot in the arm that you could instantly turn the environment around you into a Merry Party atmosphere! 
Besides, your culinary expertise will stun others! 
So, have a positive start right now!

Making of Chicken Lollipop from chicken wings is not a hard task but required a little tricks! 
Learn here, How to make easily, CHICKEN LOLLIPOP from CHICKEN WINGS

Ingredients - 

6 pcs Chicken wings (with skin on)

For Marination - 
2 tbsp Ginger Garlic paste
2 tbsp Soy Sauce
1 tsp Red chili powder
1 tsp salt

For batter - 
2 tbsp refined flour
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp baking powder
1 tsp Kashmeri red chili powder
1 egg
water as required

For sauce -
1 tsp butter/vegtable oil
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 tsp red chili flakes
1/2 cup tomato ketchup
1/2 tsp salt
2 tsp chopped coriander leaves
1 tsp cornstarch (dissolved in 1 cup water)


Vegetable oil for frying


Click here to see - How to make Chicken Lollipops from Chicken wings


How to make Chicken Lollipop Dish

1. First, make Chicken Lollipops from Chicken Wings (Please see here the step by step guide how easily you could make raw Chicken Lollipops from Chicken Wings)

2. Make the slurry using 2 tbsp refined flour, 2 tbsp cornstarch, 1/2 tsp salt, 1/2 tsp baking powder, 1 tsp Kashmeri red chili powder, 1 egg and water as required

3. Heat oil. Dip raw lollipops in the slurry and deep fry.

4. Wrap aluminium foil around the sticks for nicer look.

5. Next make the sauce. Melt butter. Add chopped garlic, ginger,coriander leaves, red chili flake, salt, tomato ketchup. Stir and cook for 2 min. Add cornflour slurry. Stir for just one minute. Sauce is ready.


Serve Chicken Lollipops with this Tomato-Garlic sauce! 

See More

Chicken Seekh Kabab
Chicken Vindaloo
Chicken Sandwich
Chicken Paturi (Chicken cooked in leafy vegetables) 
Chicken Wings
Chicken Schezwan Momo

MUTTON KASHA RECIPE - Bengali Kosha Mangsho Recipe

This is Bengalis' identity dish - MUTTON KASHA! 
Fish loving Bengalis never ignore this even after a full meal! Really superb tasty this dish is also very easy & quick to make! 

Bengali's love for fish is well known, but their love for lamb meat or KOSHA MANGSHO is an open secret! 
Even after a full meal, Bengali people never say no to plateful of MUTTON KASHA! There is nothing wrong since, this recipe is sinfully tasty! 
So, follow the recipe and indulge yourself in this 'sin'!
Learn the tricks here!

Mutton Kasha Ingredients - 

Mutton - 750 gm
Raw papaya paste - 150 gm (for tenderizer)

onion paste - 200 gm
garlic paste - 2 tsp
ginger paste - 1 tsp
dry red chili powder - 1 tsp
turmeric powder - 1 tsp
salt - 2 tsp
garam masala powder - 1/2 tsp
plain yogurt - 200 gm
mustard oil - 1/2 cup

chopped onion - 100 gm
chopped tomato - 100 gm
cumin powder - 1 tsp
coriander powder - 1 tsp
green chili - 2 or 3

Seven spices (cinnamon, cardamom, Shahi jeera, Shahi marich, kebab chini, mace, clove) - 1 tsp
bay leaf - 2


How to make - 
Step 1
Mutton is not soft like chicken. So marinate the meat with tenderizer for 6-7 hrs before cooking.
Here, I used raw papaya paste to tender the mutton.

Step 2
After 6-7 hours of tenderizing, marinate the meat with onion paste, garlic paste, ginger paste, red chili powder, turmeric powder, salt, garam masala powder, plain yogurt, mustard oil. Mix all these together and keep marinated for an hour.

Step 3
Heat oil in a pan. Add bay leaf, seven spices - saute a little.
Next add, chopped onion, tomato, cumin powder, coriander powder, paprika and marinated mutton. Mix well.
You may add 2-3 green chilies for extra spicy taste. Now cover and cook in simmer for 30 minutes.

Step 4
Uncover after 30-35 minutes. Check the tenderness of cooked mutton. When you see meat gets easily separated from bones then you know, your MUTTON KASHA got perfectly done!
Sprinkle little roasted cumin & fennel seed powder for nice flavor and taste! Keep covered for 5 min so that meat absorbs its flavor.

Your MUTTON KASHA is ready! 
Serve with Naan, Chapati, Rice or anything you like!

See More - 

MUGHLAI PARATHA

MUTTON CURRY

Chicken Triple Schezwan Rice

I take pride to present a fantastic TRIPLE TREAT CHICKEN SCHEZWAN RICE exclusively for my discerning viewers! 
My viewers always expect something exciting and newer recipes. So I show you guys, this heavenly tasty CHICKEN TRIPLE SCHEZWAN RICE. 
Please watch till end, since the secret of this recipe unfolds every moment! 
It's get even better when you make this dish yourself, following my recipe and share me your views! Happy cooking!

Serving - 2

Ingredients - 

Minced chicken - 200 gm 

Boiled Basmati rice - 2 cup

Boiled Noodles - 2 cup

Carrot - 1 medium sized

Bell pepper - 1 medium sized

French beans - 8 to 10

Spring garlic - 4 to 6

Broccoli - 10 to 12 small pieces

Green peas - 100 gm

Onion chopped - 2 cup

Schezwan Sauce - 1 tsp

Tomato Sauce - 1 tbsp

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Garam Masala powder - 1/2 tsp

White Pepper Powder - 1/2 tea spoon

Vinegar - 1 table spoon

Oil - 3 table spoon

Salt - To taste 

Noodles dried - 100 grams 

For garnishing - 

Fine chopped Green Spring garlic

Method - 
1. Heat oil in a pan. Add minced chicken, salt to taste, 1/2 tsp coriander powder,1/2 tsp cumin powder. Stir & Fry keep aside.
2. Heat a pan. Add 3 tbsp veg oil, chopped onion, broccoli, carrot, bean. Saute a little.
3. Next add green peas, chopped bell pepper. Stir & fry all these.
4. Add fried chicken. Add spices - 1/2 tsp garam masala powder, 1/2 tsp pepper powder, 1 tsp Schezwan sauce, 1 tbsp tomato sauce, salt to taste. Stir, mix and cook well.
5. After cooking chicken and vegetables, add boiled noodles and rice. Mix and cook for 5-6 minutes. Add chopped spring green garlic.
6. Boil Dried Noodles. Deep fry to make a crisp noodles chunk. keep aside.
7. Take 2 eggs. Make an omelette with one egg. Make an egg-poach with another egg.
8. Take a serving plate. Place egg omelette. Put Schezwan rice over it. Garnish with spring garlic. Break crisp noodle chunk and sprinkle over the rice. Place poached egg at the top.
9. Your CHICKEN TRIPLE SCHEZWAN RICE is ready to serve!

See More - 
Baby Corn Manchurian 
Schezwan Sauce 

Schezwan Broccoli

MURGH MUSSALAM । মুর্গ মুসল্লম - গোটা মুরগি দিয়ে বানানো মুর্গ মুসল্লম রেসিপি

(For English Text click here)

শাহী খানার আয়োজন সম্পূর্ণই হয় না এই আস্ত চিকেনের রেসিপি মূর্গ মুসল্লম না খেলে!
এই খানা কেবল দেখতেই সুন্দর, তাই নয়! এটা একটা ঐতিহাসিক পদ! মহম্মদ বিন তুঘলক থেকে অযোধ্যার নবাবদের অতি প্রিয় ছিল এই পদ!
বহুদিনই এই পদ ছিল সাধারণ মানুষের নাগালের বাইরে! এখন আপনি নিজেই বাড়িতে বানিয়ে ফেলুন এই ঐতিহাসিক শাহী মুর্গ মুসল্লম!
আমি, ধাপে ধাপে, এই রেসিপি কেমন করে বানাবেন সেটা তুলে দিলাম! নীচের ভিডিও টা দেখতে ভুলবেন না!
(For English Text click here)

কী কী লাগবে -
Ingredients
   For Marination
  1500 gm - Whole Chicken (skin off)
   2 tbsp - Ginger-Garlic Paste
   1 tbsp - Lemon Juice
   2 tsp - Red Chili Powder
   1/4 tsp - Pepper Powder
   1/2 tsp - Turmeric Powder
   1/2 tsp - Salt

   For Roast and Grind
   1 tbsp - Coriander Seeds
   1 tsp - Cumin Seeds
   2 inch - Cinnamon
   2 - Green Cardamom
   4 - Cloves/Lung
   1/4 tsp - Grated Nutmeg/Jayaphala
   1 Medium - Mace/Javitri
   1 - Black Cardamom/Moti Elachi
 
   For Curry
   8/12 - Almonds
   10/12 - Cashews
   1 tbsp poppy seeds
   2 Large - Onion (or 2 cups chopped)
   1 Large - Tomato
   4 - Slit Green Chilies
   4 tbsp - Oil or Ghee
   2 tsp - Ginger-Garlic Paste
   1 tsp - Red Chili Powder (use more if required)
   2 tbsp - Chopped Mint Leaves
   2-3 Cups - Water
   To Taste - Salt

একটা আস্ত চিকেন চমৎকার মশলাদার গ্রেভিতে রান্না করে তারপর ধীরে ধীরে সেই চিকেনের টুকরো মুখে দিলেই মিলিয়ে যাবে জিভের মধ্যে - এই রান্নাটা (কঠিন, কিন্তু অসাধ্য নয়) খাওয়ার পর যে শাহী মেজাজ পাবেন তার মধ্যেই পাবেন এই রেসিপির সার্থকতা!

আসুন দেখে নিই কীভাবে বানাবেন -
(For English Text click here)

আস্ত চিকেন ধুয়ে পরিস্কার করে নিন।
Marination এর জন্য যে মশলাগুলো দেওয়া আছে, সেগুলো মাখিয়ে ঘণ্টা দুয়েক ম্যারিনেট করে রাখুন।
পোস্ত, আমন্ড, কাজু একসাথে একটু গরম তাওয়ায় সেঁকে নিন। তারপর একটু জল মিশিয়ে ব্লেন্ড করে একটা পেস্ট বানিয়ে রাখুন!

এবার Roast and Grind অংশে যে মশলাগুলো দেওয়া আছে সেগুলো ব্লেন্ড করে (পিষে নিয়ে) একটা গুঁড়ো মশলা বানিয়ে নিন।

এবার কড়াইতে তেল গরম করে পেঁয়াজ, রসুন লালচে করে ভেজে নিন। মিশিয়ে দিন, আদা-রসুন বাটা, টমাটো কুঁচো। হলুদ আর লঙ্কা গুঁড়ো মিশিয়ে, নেড়ে চেড়ে একটা মসৃণ পেস্ট বানিয়ে ফেলুন।

এরপর পোস্ত-কাজু-আমন্ড বাদামের পেস্ট টা মিশিয়ে দিন। সামান্য একটু জল দেবেন, যাতে মশলাগুলো পুড়ে না যায়। দইটা ফেটিয়ে নিয়ে মিশিয়ে নাড়তে থাকুন যতক্ষন না মশলা থেকে তেল বেরিয়ে আসছে।
তেল বেরিয়ে এলে ২০০-২৫০ মিলি জল ঢেলে গুঁড়ো মশলা (Roast and Grind অংশে যে মশলাগুলো দেওয়া আছে) মিশিয়ে নেড়েচেড়ে রান্না করুন প্রায় তিন মিনিট।

এবার ম্যারিনেট করা চিকেন এই গ্রেভিতে ডুবিয়ে, ঢিমে আঁচে প্রায় ৩০-৩৫ মিনিট রান্না করুন। কড়াইতে চিকেন দেবার সময় ব্রেস্ট বা বুকের দিকটা প্রথমে প্যানের চাতালে দিন। ওইদিকে বেশী মাংস থাকে, তাই ভাল সিদ্ধ হয়ে যাবে। ৫-৭ মিনিট অন্তর চিকেন টা ঘুরিয়ে ফিরিয়ে দিন, না হলে সবদিক ভাল করে রান্না হবে না। আর চিকেনের উপর হাতা করে গ্রেভিটা মাখিয়ে দিন প্রতিবারই।
মিনিট পনেরো পর চিকেন টা পুরো উল্টে দিন। বুকের দিকটা উপরে আর পিঠের দিকটা প্যানের
চাতালে। একই ভাবে চিকেনের উপর হাতা করে গ্রেভিটা মাখিয়ে দিন।

গ্রেভি যখন ঘন হয়ে আসবে বুঝবেন আপনার চিকেন রান্না প্রস্তুত!

গোলমরিচ গুঁড়ো, মৌরী গুঁড়ো আর বেরেস্তা ছড়িয়ে পরিবেশন করুন!
(For English Text click here)

আরও চিকেন রেসিপি দেখুন - 
চিলি চিকেন 
গোয়ানীজ চিকেন জাকুতি 
চিকেন মোমো 
চিকেন বিরিয়ানী 

MURGH CHICKEN MUSSALAM - INDIAN CLASSIC DISH

Historian and scholar Ibn Battuta wrote, this was the favorite dish of Delhi Sultan Muhammad Bin Tughlaq. 
Nawbabs of Awadh were famous for their discerning tastes. They were also fond of this dish. Over many centuries, this MURGH CHICKEN MUSALLAM was considered a dish which only Royals and affluent people could afford.
Thankfully, those days are gone! Now, everyone could afford this classic Indian cuisine. Moreover, this is very much possible now that you could make this awesome recipe at your home! So I, want to share with you the step by step guide of this exquisite Indian dish!
(বাংলায় দেখতে এখানে click করুন)

Idea behind eating Murgh Chicken Musallam is, the whole chicken, nicely cooked in spicy gravy - served in your plate. Then cut the chicken into bite size pieces and put in your mouth to taste the nice curry and tender Chicken meat with your favorite rice, biryani, roti, naan, paratha etc!
(বাংলায় দেখতে এখানে click করুন)

Ingredients - 

   For Marination
  1500 gms - Whole Chicken (skin off)
   2 tbsp - Ginger-Garlic Paste
   1 tbsp - Lemon Juice
   2 tsp - Red Chili Powder
   1/4 tsp - Pepper Powder
   1/2 tsp - Turmeric Powder
   1/2 tsp - Salt

   For Roast and Grind
   1 tbsp - Coriander Seeds
   1 tsp - Cumin Seeds
   2 inch - Cinnamon
   2 - Green Cardamom
   4 - Cloves/Lung
   1/4 tsp - Grated Nutmeg/Jayaphala
   1 Medium - Mace/Javitri
   1 - Black Cardamom/Moti Elachi
   
   For Curry
   8/12 - Almonds
   10/12 - Cashews or 1 tbsp poppy seeds
   2 Large - Onion (or 2 cups chopped)
   1 Large - Tomato
   4 - Slit Green Chilies
   4 tbsp - Oil or Ghee
   2 tsp - Ginger-Garlic Paste
   1 tsp - Red Chili Powder (use more if required)
   2 tbsp - Chopped Mint Leaves
   2-3 Cups - Water
   To Taste - Salt

Method:
   
   Take the whole chicken and wash well. Marinate with all the ingredients listed under 'For Marination' and marinate for 30 mins or you can marinate for 3-4 hours too. Grind Almonds, cashew nuts and poppy seeds into smooth paste using 1-2 tbsp water if required, keep aside. You may also soak and peel almonds before grinding. I didn't peel almonds, as I like it.

   Meanwhile dry roast all the ingredients listed under 'For Roast and Grind' until light brown or aromatic, allow to cool and grind into powder, I kept slightly coarse, not much though.
   
   Also peel and roughly chop onion, heat 2-3 tsp oil in a pan or wok add onion pieces, garlic and saute until golden brown. Next add ginger-garlic paste and chopped tomato (you may use tomato puree instead) and saute until onion paste leaves oil. Mix and Mash all to make a fine paste. Add turmeric powder, dry red chili powder. Cook well. 
  Now add, almond-cashew-poppy seeds paste. Add very little water to avoid burnt of the masala. Cook for about a minute. Then add whisked yogurt. Cook till this mixture leaves oil. Then add 200-250 ml water and 1/2 tsp Garam masala powder. stir and mix.
  Add marinated chicken. First, put the breast side down, on pan. Breast side got much meat so it will get nice cooked. Mix well with gravy, and cook for 30-35 mins in medium to slow flame, stir in intervals.

  Do one more thing. Take spoonful gravy from pan and pour over the chicken in intervals. This will help the chicken to absorb and cook well with gravy. After 15 minutes or so, turn over the chicken and repeat the process. 
   Cook until gravy becomes thick and oil starts to float. 
   Check the tenderness of your chicken. Sprinkle 1 tsp pepper powder and 1 tsp roasted fennel powder for nice aroma and taste. Many people like coriander leave, so if you like, add chopped coriander leaves. Then off flame.
   Murgh-Chicken-Musallam Dish is ready to serve!
(বাংলায় দেখতে এখানে click করুন)

More Chicken recipes 
Chicken Xacuti
Chili Chicken
Chicken Thupka

Chicken Xacuti - Authentic Goanese Chicken Dish

Goanese Chicken Recipe - Chicken Xacuti

India's western state Goa has huge influence of Portuguese culture since it was Portuguese colony till 1961. 
Goan cuisine too has Portuguese influence. It's very amazing one could taste foreign recipe in an Indian state!
Today I present such an exquisite Goanese dish, which is of Portuguese origin! CHICKEN XACUTI [sha-koo-ti]! 
Don't miss this wonderful recipe! 

Ingredients - 
500 gm Chicken

1 tsp Kashmiri Red Chili powder
1 tsp Corriander Seed
1 tsp Sesame Seed (til)

1 tsp Cumin Seed
1/2 tsp Fenugreek Seeds
1/2 tsp Peppercorn
1 tsp Poppy Seed
1 tsp Fennel Seed
1 tsp Tumeric powder
1 cup Coconut scraped
2 inch Ginger
8 cloves of Garlic
4 Onion sliced
3 tsp Tamarind pulp
2-3 dry red chilies
Whole Garam Masala
clove, Cinnamon, Mace, Cardamom 

Salt to taste

Method - 
First dry roast all these spices 
1 tsp Fennel Seed
1/2 tsp Fenugreek Seeds
1 tsp Cumin Seed
1 tsp Corriander Seed
1 tsp Sesame Seed (til)
1/2 tsp peppercorn
1 tsp poppy seed
2-3 dry red chilies
Whole Garam Masala
clove, Cinnamon, Mace, Cardamom
After dry roast, blend all these together and make a fine powder spice.

Marinate the chicken with salt and turmeric powder for 15 minutes.

Now, heat oil in a pan, saute chopped onions a little. Next add chopped ginger and garlic. Cook for 2-3 minutes. Now add scrapped coconut. cook till coconut gets brownish. 
Put this into a blender and make a fine smooth Xacuti paste.

Now, add 1 tbsp oil in pan. After oil getting hot, add marinated chicken. Cook chicken for 5 minutes. Add 1 cup water. Add Xacuti paste. Mix well, then cover it and cook for another 8-10 minutes.
After 8-10 minutes, open the cover, add ground spice powder, Dry chili powder, 1/4 tsp nutmeg powder. 
Here you could add coconut milk if you wish, but I personally prefer it without coconut milk. 
Cover and cook for another 4-5 minutes.
Then, open cover, add tamarind pulp, mix well. 
Put on cover for just two-three minutes to blend all the aromas with each other. 
After two minutes open the cover and serve hot!

See More Chicken Dishes -
Chicken Vindaloo
Chicken Tikka Roll (frankie)
Chicken Noodles
Chicken Momo
Chicken Biryani
Chicken Uttapam

Chicken Thupka

Chicken Thupka

Chicken Momo (dumpling) with Chicken Thupka makes such an unique combination that one can stay hungry few days to taste those!  

How to make Chicken Thupka for 6 heads

500 gm Chicken (finely minced)
100 gm carrot (finely chopped)
150 gm cabbage (finely chopped)
150 gm onion (finely chopped)
15-20 flakes of garlic (finely chopped)
50 gm cilantro (finely chopped)
50 gm ginger (finely chopped)
1 Tbsp oil
1 tsp soya sauce
1 tsp chili sauce
1/2 tsp Red chili powder
1 cup boiled noodles
2 cup Chicken Stock
1 egg
salt to taste

tips: Mix the chicken with lemon juice and keep aside for 20 minutes for a tender spongy meat!

Heat the oil in a pan. 
Saute onion, ginger, garlic, for 2 minutes.
Put the minced chicken, add soya sauce, chili sauce, red chili powder and cook for 3 minutes.
Add, chopped cabbage, carrot, cilantro and cook for 3 minutes.
Pour the chicken stock, cook 2 minutes.
Now add boiled noodles.
Before taking off from flame, add an egg and mix well just for 1/2 minute.

Your delicious Chicken Thupka is ready to serve with cilantro topping! 
Eat Chicken Thupka with Chicken dumpling, and enjoy the great Tibet cuisine!