BURRA CHICKEN
A very classic mughlai dish. Recipe courtesy Hotel Grand Hyaat, New Delhi. Please use balsamic vinegar only--the real flavor lies in that!
Provided by jas kaur
Categories Asian
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic vinegar, for 10 minutes.
- For the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curd.
- Add the masala paste made with green chilly, brown onion and coriander stalk to the curd mixture.
- Add olive oil mixed with red chilly for colour. Marinate the chicken.
- Put the chicken on the skewers and cook in a moderately heated oven.
- Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the oven
- When they are done, serve garnished with salad greens.
Nutrition Facts : Calories 482.9, Fat 35, SaturatedFat 9.3, Cholesterol 150, Sodium 155.4, Carbohydrate 2.8, Fiber 1, Sugar 0.2, Protein 37.6
POLLO ALLA BIRRA FOR TWO
Chicken and beer: so simple, yet, so good. This Italian classic is a perfect lunch or dinner for two. It uses a few ingredients but has a deep, complex flavor. The cornstarch helps create a thick and creamy sauce. Serve with mashed potatoes and a small salad for a complete meal.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Put the chicken in a large bowl with crushed garlic, 1 tablespoon rosemary, salt, and pepper. Pour beer over top and let rest for at least 30 minutes.
- Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over the chicken to coat it completely. Reserve the marinade.
- Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from the marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Saute until onion is tender and translucent, about 5 minutes.
- Add remaining marinade and remaining 1 tablespoon rosemary. Scrape the bottom of the pot to remove any browned bits. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.
Nutrition Facts : Calories 654.4 calories, Carbohydrate 23.5 g, Cholesterol 166.8 mg, Fat 35.8 g, Fiber 2.5 g, Protein 49.5 g, SaturatedFat 7.1 g, Sodium 249.8 mg, Sugar 2.4 g
CHICKEN BIRRIA
Birria, a classic Mexican stew from Jalisco, is traditionally made with goat but also enjoyed with lamb or beef. This weeknight version features juicy chicken thighs for faster cooking. A quick blender sauce of dried chiles, garlic and tomatoes creates a smoky and rich base for the stew, which deepens in flavor as the chicken simmers. Here, the birria is enjoyed as a stew, but it also makes terrific tacos: Simply dip tortillas in the warm broth, fill them with shredded chicken and top with chopped white onion and cilantro, then fold in half and pan-fry until golden and crispy.
Provided by Kay Chun
Categories weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small saucepan over high heat, combine the dried chiles and 1 cup of the broth, and bring to a boil, stirring to submerge the chiles. Remove from heat and let stand for 3 minutes. In a blender, combine the chiles and the liquid, the tomatoes and their juices, vinegar and garlic, then season with salt and pepper, and purée until smooth.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Season chicken with salt and pepper, and add half to the pot. Cook, turning once, until lightly browned and no longer pink, about 3 minutes, then transfer to a plate. Repeat with remaining chicken.
- Add remaining 1 tablespoon oil, onion, oregano, cumin, cloves and bay leaf and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in the remaining 2 cups broth and the puréed sauce (carefully, as it may splatter), scraping up browned bits on the bottom of the pot. Add chicken (and any accumulated juices), and bring to a boil. Simmer briskly over medium, partially covered, until sauce is thickened and chicken is cooked through, 25 minutes. Taste and season with salt.
- Divide birria among 4 bowls, and top with onion and cilantro. Serve with lime wedges and rice, if using.
More about "burra chicken recipes"
CHICKEN PARMIGIANO WITH BURRATA RECIPE - TODAY
From today.com
Author Scott Conant
- Combine vinegar and salt in a saucepan, bring to a simmer then pour over onions. Cover and refrigerate over 24 hours.
- 1. In a bowl, mix panko with sage, oregano, Parmesan cheese, pecorino, red pepper flakes and salt.
CHICKEN BURRA RECIPE BY SHIRAZI - COOKPAD
From cookpad.com
12 RICH AND CREAMY BURRATA RECIPES
From allrecipes.com
TUSCAN BUTTER CHICKEN (POLLO AL BURRO) — …
From anthonyshock.com
CHICKEN BURRA RECIPE TO MAKE FROM YOUR …
From thepost24.com
CHICKEN BURRA RECIPE|CHICKEN BARRA …
From youtube.com
HOW TO MAKE DELICIOUS CHICKEN BARRA RECIPE
From mydelicious-recipes.com
Cuisine IndianCategory Non VegetarianServings 4Calories 734 per serving
- Wash and clean the chicken. Take chicken in a large bowl, add red chili powder, turmeric powder, chopped green chillies, coriander leaves, ginger paste, garlic paste, pepper powder, garam masala, lemon juice, beaten yogurt, fried and onion Add salt, cinnamon powder and ghee and mix well to coat all the spices on the chicken.
- Heat 2 tablespoons ghee in a deep wok on high heat. When the ghee becomes hot, add the marinated chicken slowly and saute it for about 1-2 minutes on high flame while stirring continuously.
- Cover the wok and cook the chicken until it becomes soft and tender, while stirring occasionally to prevent from sticking and burning.
BURRAH CHICKEN - CUKZY
From cukzy.com
CHICK FIL A SAUCE (COPYCAT RECIPE) - EASY CHICKEN RECIPES
From easychickenrecipes.com
AL BAIK CHICKEN RECIPE (HOMEMADE BROAST) - CHOCOLATES & CHAI
From chocolatesandchai.com
MUTTON BURRA KEBAB RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
HOW TO MAKE BEEF BIRRIA TACOS | TASTE OF HOME
From tasteofhome.com
PERSIAN-INSPIRED SPATCHCOCK CHICKEN | SPATCHCOCK CHICKEN RECIPE
From delish.com
CHICKEN LIVERS RECIPE | HOW TO COOK THEM PERFECTLY!
From thebigmansworld.com
CHICKEN BURRITO BOWLS | HEALTHY LOW-CARB RECIPE | DR. IAN SMITH
From rachaelrayshow.com
BAKED CHICKEN WINGS {TRULY CRISPY!} - THE BIG MAN'S WORLD
From thebigmansworld.com
CHICKEN BURRA AT HOME || WITH DELICIOUS GRAVY||CHICKEN BURRA RECIPE ...
From youtube.com
MEYER LEMON MAYONNAISE ROASTED CHICKEN RECIPE - USA TODAY
From usatoday.com
MURGH AATISH BURRA RECIPE - NDTV FOOD
From food.ndtv.com
EASY GRILLED CHICKEN QUESADILLA RECIPE - SIMPLE AND SAVORY
From simpleandsavory.com
MOVE OVER CHICKEN TIKKA: THESE JUICY CHICKEN BURRAS ARE THE …
From food.ndtv.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #for-1-or-2 #side-dishes #asian #indian #easy #dinner-party #inexpensive #number-of-servings
You'll also love