Crispy chicken with vermicelli

Crispy Chicken vermicelli

. 500 g chicken breast (cut into pieces)
.1 egg white
. 1 teaspoon garlic paste
.1 teaspoon ginger paste
. ½ teaspoon mustard paste
. few pinches oregano
.1 teaspoon salt
.black pepper
.1 teaspoon chili powder
. ½ teaspoon cinnamon powder
. 1 handful vermicelli (crushed)
.1 bowl tapioca
.oil to fry

Method for Crispy chicken with vermicelli
. Marinate chicken pieces with all the ingredients except for vermicelli and tapioca powder
. Put marinated chicken in fridge for 30 minutes
.Mix tapioca powder with crushed vermicelli in a large plate
.heat oil in a large pan on medium heat
.remove marinated chicken from the fridge, stir the chicken once
.coat chicken pieces in vermicelli mixture and fry on medium heat until turn to brown
.drain on a kitchen towel
.serve hot with breads and sauces which you can find on Topchefpro sauces recipes

Chicken in lemon sauce

. 1 ½ kg chicken pieces
. 3 tbsp lemon juice
. 1 tbsp grated lemon zests
. 1 onion (chopped)
. ¼ celery (chopped)
. 1 teaspoon fresh thyme
. ¾ cup chicken stock
. 2 tbsp butter
. 3 tbsp flour
.Black pepper
.Lemon slices for garnish

. Marinade chicken pieces with 2 tbsp lemon juice for 30 minutes
. In a saucepan, put marinade chicken pieces with lemon juice, add the remaining lemon juice, salt, Blackpepper, chopped onion, celery, thyme, and chicken stock. Cook for 10 minutes
. Remove chicken from the sauce, and place on a serving plate.
. Strain cooking sauce, drain off fat and reserve
. Melt butter in saucepan, sprinkle in flour and cook on low heat by stirring frequently with a handy whisk, for 3 minutes
.remove from heat, keep stirring, gradually add cooking reserved sauce to the mixture and return the mixture on medium heat once again.
.cook until the mixture become thick
. Pour sauce over chicken, garnish with lemon slices and serve hot

Chicken Rice Tandoori

Tandoori rice

.2 kg chicken (breast and thighs)
.1 ½ kg basmati rice
.1 kg potatoes (peeled and cut into dices)
.1 kg onions (cut into slices)
.1 bowl frozen mixed vegetables
. 2 green chilies (cut into halves)
. 3 tbsp tomato puree
. 2 tbsp garlic paste
.2 tbsp ginger paste
.1 small bowl yogurt
.1 small cup fresh coriander (chopped)
. 1 small cup fresh mint (chopped)
. 4 tbsp Tandoori powder
. 1 teaspoon cinnamon powder
. ½ teaspoon cloves powder
. 8 cloves cardamom
. 2 cinnamon sticks
.2 tbsp ghee
.few saffron threads (to put in ½ cup of hot water)
.2 cups water
.oil for fry

.Pour chicken pieces in a large simmering pot with the following ingredients
(a) Ginger and garlic paste
(b) Cinnamon powder
(c) Cloves powder
(d) Tandoori powder
(e) Yogurt
(f) Fresh chopped coriander
(g) Fresh chopped mint
(h) Salt
(i) Tomato puree
(j) Green chilies
(k) 1 bowl onions
(l) 2 cups water
.Mix well and bring to cook on low heat for 15 minutes. Remove from heat
.cook rice to semi cook, drain and leave aside
.Heat oil and fry the remain onion till brown. Remove, keep aside
. Fry potato dices in the same oil, fry till lightly brown. Remove keep aside
. Fry frozen mixed vegetables for 5 minutes. Remove, keep aside
.Add half amount of rice over chicken preparation, follow by half fried onions, half fried potato dices, half mix vegetables, and spread half saffron water
. Repeat same step with the remain ingredients
.Bring the preparation back on heat, cover the pot and cook on low heat for 15 minutes or till you see steam coming out
.To serve, take a layer of rice at the top, a layer in the middle and the chicken in the bottom of the pot, mix together and serve 😉