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

Buffalo Wings Recipe | Famous American Chicken Wings Dish

BUFFALO WINGS - One of the most popular dishes across US and Canada, instantly grabbed the attention of global foodies for its nice taste and easy preparation! 
Traditionally, this deep fried wings are served with Cayenne pepper, hot sauce and melted butter or margarine. 
But many other sauce variants area also popular. Today I show this with honey-butter glazed sauce and serve it with french fries! 
So, prepare your wings today! 

Ingredients - 
500 gm Chicken Wings

for Marinate - 
1 tbsp ginger-garlic paste
1 tsp red chili flakes
1tsp pepper powder
2 tsp Lime Juice
salt to taste

for sauce
1 tbsp Butter
2 tbsp Honey
1 tsp chili-tomato sauce
1 tsp pepper powder

Vegetable oil for frying

How to Make - 

Take chicken wings. Cut into 2 pieces down through middle. 
Marinate with ginger-garlic paste, chili flakes, pepper powder, salt and lime juice. Keep aside for 30 min.
Heat oil in a pan. Deep fry marinated chicken wings.
Now make the Honey-butter glaze sauce. Melt butter in a pan. Add pepper powder. Add honey and chili-tomato sauce. 
Toss fried chicken wings in the sauce.
Serve with french fries and carrot sticks! 

See More 
Moghlai Paratha

Mutton Kasha

Chicken Chaap

Murgh Mussallam

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

CHICKEN CHAAP RECIPE | Restaurant style Royal Chicken Chaap

Legendary Indian Film making Maestro Satyajit Ray was very fond of this dish! Nawab of Awadh was deported to Kolkata by British. He brought many discerning cuisines with him that made Kolkata a hub for Royal dishes! Till today Kolkata boasts of many famous, World class Shahi dishes.
Today I present one of the finest Mughlai Dishes, CHICKEN CHAAP! Follow the recipe and give yourself a Royal treat! 
See Video below

Chicken Chaap Ingredients

Ingredients:

800 gm Chicken( cut into large pieces)

1 tbsp Roasted Gram Flour (Satoo) 1 tsp Coriander Powder 1 tsp cumin powder 1 tsp dry red chili powder 1 tsp Shahi Garam Masala Powder 1 tbsp Cashew nut paste 1 tbsp Poppy seed paste 1 tbsp Fennel(mouri) paste 1 tbsp garlic paste 150 gm Yogurt 2 big onion (chopped) 1 big Tomato (Puree) 1 tbsp kewra water 1/2 gm saffron 1/2 tsp Ginger paste

For Shahi Garam Masala Powder -  Green Cardamom cloves cinnamon Shahi Jeera  White Pepper  Mace Kebab Chini  Nutmeg  Dry roast all these spices a little and blend to make Shahi Garam Masala powder.

For seasoning -  2 whole cardamom  4-5 whole cloves 3-4 whole cinnamon sticks 2-3 Bay leaves Oil: 200 ml Ghee: 1 tbsp Salt and sugar to taste

Marinated Raw Chicken

Shahi Garam Masala Ingredients

Method - 

Marinate the chicken pieces. Since the chicken pieces are large, I made gash so that spices get well marinated.

Now add garlic paste, ginger paste, red chili powder and whisked yogurt, squeeze half lemon juice then mix well. Finally add little salt, mix and keep marinated the chicken for 3-4 hrs.

Put 2 tbsp Ghee (clarified butter) on hot pan. After ghee melts, add cinnamon, cardamom, clove and bay leaf for seasoning. Stir a little, then add finely chopped onion.

Now add one by one, coriander powder, cumin powder,  cashew nut paste,  tomato puree. Mix thoroughly. After cooking 2/3 minutes, add poppy seeds paste and roasted gram flour (satoo).

Many people use onion paste, but when this gravy is little coarse, then it tastes more beautiful, so I always prefer chopped onion in CHICKEN CHAAP.

Add Kewra water soaked saffron.Mix well with curry.

Now add marinated chicken pieces. 

Since the chicken is marinated with salt, while add salt in this dish, be careful about its quantity.

Add 1 tbsp fennel seed paste, 1 tsp Shahi Garam Masala Powder.

Now mix all these spices with chicken. Keep stirring  and cook in very low flame for about 12-15 min.

When fat oozes out of the gravy and chicken gets tender Then you know your Chicken Chaap is ready! 

Serve hot with Biryani, Naan, rotis/Chappatis or Rice.

Chicken Chaap Getting Cooked

See Video here

More Chicken Recipes 
Murgh Mussallam
Goanese Chicken Xacuti
Chicken Biryani

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