Instruction Cook Tasty Home Style Chicken

Home Style Chicken. Sprinkle chicken with salt and pepper. Remove chicken from skillet; keep warm. Combine KFC's secret recipe for its breading with two cups of flour to thoroughly coat your chicken pieces after dipping in an egg and milk wash.

You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side. In a heavy, large skillet, heat the olive oil over medium heat. You can cook Home Style Chicken using 24 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Home Style Chicken

1. Prepare of For marination.
2. Prepare 500 grams of Non GMO Chicken.
3. It's 25 grams of Coriander.
4. Prepare 5 cloves of Garlic.
5. It's 2 of Green Chili.
6. Prepare 1 of Ginger.
7. It's 1 tablespoon of Chili Powder.
8. Prepare 1 tablespoon of Coriander Powder.
9. Prepare Half of teaspoon Turmeric Powder.
10. It's 4 tablespoons of Olive Oil.
11. You need 1 tablespoon of Salt.
12. You need 1 tablespoon of Everest Tandoori Chicken Masala.
13. It's of For the Gravy.
14. Prepare 2 of Small Onions.
15. Prepare 1 of Tomato.
16. Prepare 3 tablespoon of Oil.
17. You need 2 pieces of Clove.
18. You need 2 Pieces of Peppercorn.
19. It's 1 of Small Bayleaf.
20. Prepare 1 of Small piece of Cinnamon.
21. It's 1 teaspoon of Cumin.
22. It's 50 grams of Fresh Corriander Leaves.
23. It's 1 tablespoon of Everest Chicken Masala.
24. You need 1 tablespoon of Everest Tandoori Chicken Masala.

When the oil is hot, cook the chicken until browned on both sides. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. For a family-friendly dish that's comforting and hearty, chicken is your best bet! This Home Style Chicken Shawarma has all the gorgeous flavors of the spit-roasted, rotisserie-style Shawarma, without the spit, without the rotisserie, and without the hassle.

Home Style Chicken instructions

1. For making the gravy, in a blender put one onion, one tomato and a little ginger, garlic and chilli. Blend them together until it becomes a smooth paste. Chop one onion and put it aside for sautéing.
2. Take a pressure cooker and put some oil to heat. We have to remember that we have put oil in marination as well. After oil is heated put peppercorn, cumin, bayleaf, cinnamon and clove (also known as Khada Masala) in the oil. Let them cook for a minute and then add chopped onions in it and sauté until the onion turns golden brown. At this phase you can remove the Khada Masala if you want. I like to keep it till the end as it gives out fantastic aromas..
3. Once the onion is sautéed put the paste that we blended before and put salt, chili powder, corriander powder, turmeric and chicken masala. Let it cook until the gravy is cooked and then add chicken and let it cook for 5 minutes. Keep stirring continuously so the chicken gets cooked evenly. Put some fresh chopped corriander in it and add some water in it. Now close the lid of the pressure cooker and cook it for 2-3 whistles..
4. Once cooked take it off the flame and leave it aside until all the steam is released from the cooker. Open it check for the flavours and seasonings. And add some more fresh corriander and serve. It tastes best with cumin rice or chapati.

There were two things that upped my game on the Home Style Chicken Shawarma and both gave me the "Aha" moment and neither was the cooking methods I had been fooling with. The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Combine all ingredients in a sealable plastic bag. Poke holes in chicken so that the marinade can really sink in.