Best Christmas Party Appetizers | Non-Veg Starter Recipes | Chicken Appetizer Recipes

10 months ago

Transcript

00:00 Well, I've shown you several recipes using Chicken Wings.

00:10 Of course, Chicken Wings by itself is a recipe.

00:12 I've also shown you how to make Lollipops of several kinds.

00:16 Now, by now, I'm sure you know that it all comes from the same part of the chicken,

00:20 Which is the wing and the winglet.

00:22 Now the winglet can be trimmed off,

00:24 But I know a lot of people love biting onto it,

00:26 And literally chomping onto that part of the chicken.

00:29 But that's again a complete personal choice.

00:31 Retain it, trim it off, I leave it to you.

00:33 This recipe, if possible do not kind of tweak in the ingredients,

00:38 Because I understand you sometimes love adding a little less of this,

00:42 And a little more of that and things like that.

00:44 But this is absolutely tried and tested over several years of experience.

00:48 So my personal opinion, stick to the recipe,

00:50 And just follow it the way I'm showing.

00:52 While talking about tried and tested,

00:54 Let's dive in straight to the marination mix.

00:57 And for this, of course, it's going to begin with Red Onions, roughly cut.

01:02 To this, I'm going to add in some Spring Greens.

01:05 Now for this recipe, traditionally, Habanero is used,

01:08 But of course in India, you can use these spicy Chillies.

01:11 Make it wonderful and spicy.

01:14 Lots of Black Pepper.

01:16 Cloves of Garlic.

01:18 The next thing that goes in is some dark Soya Sauce.

01:21 Brown Sugar.

01:23 Fresh Lemon Juice.

01:28 For a recipe like this, I personally like using soft Brown Sugar or Moscovado.

01:33 Let's add in Allspice Powder.

01:35 Cinnamon Powder.

01:38 Cumin Seeds, which are untoasted.

01:41 Well roasted and unroasted Cumin Seeds actually,

01:44 Give a very different layer of flavour.

01:46 So this recipe is Untoasted Cumin Seeds.

01:49 Now to this, I'm adding in some Herbs.

01:52 Now these are dried Herbs.

01:53 You can use a combination of Thyme and Oregano.

01:56 In dried form as well as fresh.

01:58 If you want this recipe to be slightly more accentuated,

02:01 You can actually use a combination of dried and fresh both,

02:04 And that also turns out wonderfully well.

02:07 To this, I'm adding in a little piece of Nutmeg.

02:11 Now this also brings in that element of sweetness and earthiness in this recipe.

02:16 Do not use Nutmeg Powder which is freely available in the market as well,

02:20 Because that way, the flavour is not very pronounced.

02:23 It kind of evaporates and you don't want that to happen.

02:26 Let's add in some Oil.

02:28 Now this is regular vegetable Oil.

02:30 I'm just adding this so that making a paste or running this into a paste,

02:34 Becomes slightly easier.

02:36 Of course by all means, you can add in Oil later also,

02:39 While marinating or while rubbing this marinade onto the chicken.

02:42 Let's add in some Salt.

02:45 Keeping the quantity of chicken wings in mind, please remember.

02:50 Let's cover this with a cap and grind this into a smooth paste.

02:53 Well intermittently, we also want to scrape the sides,

03:02 To ensure that all of this grinds beautifully well.

03:05 Keep pushing this right into the centre.

03:08 And grind this again.

03:19 Let's have a quick check.

03:20 This has to be extremely smooth.

03:25 And that's where the magic of the spice mix will start unveiling its charm.

03:31 Let's add this in.

03:33 Scrape this till its last bit,

03:37 Because this is where the entire taste and flavour lies.

03:41 Let's mix and bring all of this together.

03:48 Well as a marination, this possibly could be a little lesser on the appetizing side,

03:54 In terms of its colour, but trust me,

03:56 When this starts getting those brown bits,

03:59 After grilling or cooking in an oven or pan frying,

04:03 Trust me, it's going to be very different, it's going to be very tasty.

04:07 Let's mix all of this together.

04:15 Our chicken is mixed and ready.

04:17 And now here comes the fun part.

04:19 You can cook this recipe in 3 different ways.

04:21 One, you can use an oven and cook this at 200 degrees Celsius,

04:25 For around 40 minutes.

04:27 You don't need to brush, you don't need to do anything in that.

04:30 And that way it also turns nice and crisp and brown on the outside,

04:33 And nicely juicy and succulent within.

04:36 The second step is cooking this straight in a Kadhai or a pan.

04:41 Now you do not need to add in Oil,

04:42 Because the oil or fat from the chicken is also going to release.

04:46 And that's going to become the fat that will eventually start basting the chicken.

04:50 And the third method is using an Air Fryer.

04:53 I understand a lot of you have got fancy about using an Air Fryer,

04:56 But trust me that also works magic.

04:59 I'm going to use the technique of pan frying.

05:04 Very carefully, let's place these chicken wings at the bottom of the pan.

05:12 We need to cook this chicken on high flame to begin with,

05:30 At least till the outsides get wonderfully seared.

05:33 And also if you see, there is some marination which is left right here,

05:37 Which is going to be used later.

05:39 Once the chicken is almost half done,

05:41 We're going to slide in this wonderful marination,

05:43 So that it gets nice and juicy even on the outside.

05:47 Well, time and again I'm going to keep flipping these,

05:58 Because I don't want them to get extremely charred.

06:01 Of course that wonderful browning on the outside,

06:03 Is imperative for a recipe like this.

06:06 And if you notice, I'm using a fork for something like this,

06:08 Because it's just easy.

06:10 You just poke it, prick it, lift it, and give it a flip. Simple.

06:15 The chicken has beautifully caramelized on the outside.

06:18 Time to add in the remaining marination.

06:21 Let's swirl this around and give this a few gentle flips.

06:35 Our chicken wings are beautifully cooked and ready.

06:38 They're wonderfully sticky and brown on the outside.

06:41 Wonderfully and beautifully caramelized.

06:43 And that's actually thanks to the soya sauce, the onions,

06:46 Brown sugar and the brown spices that we've used.

06:49 On that note, let's pick these individually,

06:52 And start placing on a large platter.

06:55 And now, we're going to take a look at the chicken wings.

07:01 And how they are cooked on a large platter.

07:04 Majestic Chicken.

07:17 Here I have 500 gms of boneless chicken,

07:22 Which I have cut into long strips.

07:24 I'm going to marinate that with 250 ml of buttermilk.

07:30 And salt.

07:31 Going to mix this well.

07:38 And I'm going to let it rest in the refrigerator for 2 hours.

07:45 Now after 2 hours, I'm just going to remove these pieces from the buttermilk.

07:55 And put it in a separate bowl.

07:57 And I'm going to add some salt to this.

08:00 And I'm going to add some salt to this.

08:03 And I'm going to add some salt to this.

08:06 And I'm going to add some salt to this.

08:09 And I'm going to add some salt to this.

08:12 And I'm going to add some salt to this.

08:15 And I'm going to add some salt to this.

08:18 And I'm going to add some salt to this.

08:21 And I'm going to add some salt to this.

08:24 And I'm going to add some salt to this.

08:27 And I'm going to add some salt to this.

08:30 And I'm going to add some salt to this.

08:33 And I'm going to add some salt to this.

08:36 And I'm going to add some salt to this.

08:39 And I'm going to add some salt to this.

08:42 And I'm going to add some salt to this.

08:45 And I'm going to add some salt to this.

08:48 And I'm going to add some salt to this.

08:51 For that I've already kept oil to be heated.

08:54 Our chicken is nice and crisply fried.

09:13 We're done with frying the chicken.

09:16 Now let's get on with the recipe.

09:19 I have heated 2 tbsp of Oil.

09:22 I'm going to add 3 cloves of Garlic that I've chopped.

09:25 And I'm going to add few Curry Leaves.

09:28 And 3 Green Chillies that I've chopped.

09:31 And I'm going to add 3 Green Chillies that I've chopped.

09:39 And I'm going to add 3 Green Chillies that I've chopped.

09:42 And I'm going to add 3 Green Chillies that I've chopped.

09:45 And I'm going to add 3 Green Chillies that I've chopped.

09:48 And I'm going to add 3 Green Chillies that I've chopped.

09:51 And I'm going to add 3 Green Chillies that I've chopped.

09:54 And I'm going to add 3 Green Chillies that I've chopped.

09:57 And I'm going to add 3 Green Chillies that I've chopped.

10:00 And I'm going to add 3 Green Chillies that I've chopped.

10:03 And I'm going to add 3 Green Chillies that I've chopped.

10:06 And I'm going to add 3 Green Chillies that I've chopped.

10:09 And I'm going to add 3 Green Chillies that I've chopped.

10:12 And I'm going to add 3 Green Chillies that I've chopped.

10:15 And I'm going to add 3 Green Chillies that I've chopped.

10:18 And I'm going to add 3 Green Chillies that I've chopped.

10:21 And I'm going to add 3 Green Chillies that I've chopped.

10:24 And I'm going to add 3 Green Chillies that I've chopped.

10:27 And I'm going to add 3 Green Chillies that I've chopped.

10:30 And I'm going to add 3 Green Chillies that I've chopped.

10:33 And I'm going to add 3 Green Chillies that I've chopped.

10:36 And I'm going to add 3 Green Chillies that I've chopped.

10:39 And I'm going to add 3 Green Chillies that I've chopped.

10:42 And I'm going to add 3 Green Chillies that I've chopped.

10:45 And I'm going to add 3 Green Chillies that I've chopped.

10:48 And I'm going to add 3 Green Chillies that I've chopped.

10:51 And I'm going to add 3 Green Chillies that I've chopped.

10:54 And I'm going to add 3 Green Chillies that I've chopped.

10:57 And I'm going to add 3 Green Chillies that I've chopped.

11:00 And I'm going to add 3 Green Chillies that I've chopped.

11:03 Coriander Leaves. Juice of 1/2 a Lemon.

11:06 And I'm going to just add the fried Chicken to this.

11:10 And coat the Chicken pieces well with this.

11:15 And our Chicken Majestic is ready to be served.

11:29 Let's garnish this with some freshly chopped Coriander Leaves.

11:33 And you can serve them as a party snack or you can have it with Chapatis as well.

11:40 Spicy Coriander Chicken.

11:42 Let's begin with marinating the Chicken.

11:45 Now this is boneless Chicken Breast because of course it cooks in a Jiffy.

11:49 And for a starter which could be last minute,

11:51 Then we'll be using Chicken Breast.

11:53 And we'll be using Chicken Breast for this recipe.

11:56 So let's start with marinating the Chicken.

11:58 So let's begin with marinating the Chicken.

12:00 So let's begin with marinating the Chicken.

12:02 Now this is boneless Chicken Breast because of course it cooks in a Jiffy.

12:06 And for a starter which could be last minute,

12:08 This just works wonders.

12:10 To this I'm going to add in Turmeric.

12:12 Now because this is a spicy Coriander based starter,

12:18 I'm not going to use Red Chillies.

12:20 I'm going to use lots of Green Chillies.

12:22 To accentuate, rather increase the taste and increase the flavour of Coriander,

12:28 I've added in Roasted Coriander Seeds which are crushed.

12:31 To this I'm going to add in Garam Masala Powder.

12:37 Along with Black Pepper Powder.

12:39 Salt, of course as required.

12:43 And we mix this and keep it aside.

12:48 And let's move on to the second component,

13:01 And that is actually the heart of this recipe,

13:03 And that is the Spicy Coriander Chutney.

13:06 So let's begin with Coriander of course,

13:09 Sautéed, washed and ready.

13:11 To this I'm going to add in Chillies.

13:14 Now these are Chillies actually of two varieties.

13:17 Now of course this one which is the darker Green Chilli is the spicier version.

13:21 And this one which is the paler Green is the non-spicy version.

13:25 Well, the darker one of course has a lot of spice, has a lot of pungency.

13:29 And the lighter one has a lot of flavour.

13:31 So of course I like using a mix of these two Chillies,

13:34 But you can choose the Chillies that you like.

13:36 To this I'm going to add in Peeled Garlic Cloves.

13:40 And along with this Ginger.

13:44 Without adding water, I'm going to cover this and run this into a paste.

13:50 With this our Spicy Coriander Chutney is ready.

14:00 The next step is to move on to of course cooking all of this.

14:04 For this I'm going to heat a wok on high flame and add in Oil.

14:09 Well of course this recipe can also be made with Ghee or Butter.

14:15 But Oil I think just works perfectly for me.

14:18 Once the Oil heats up, I'm going to add in Bay Leaves.

14:24 And along with this chopped Red Onions.

14:28 Once the Bay Leaves are fragrant, add in the Onions.

14:31 We need to cook the Onions till they lightly get golden brown in colour.

14:38 Time to add in the marinated Chicken.

14:56 And along with this I'm also going to add in the Chutney.

15:00 Stir this well and cook this on high flame for 6 to 7 minutes.

15:13 With this our Spicy Coriander Chicken is done and ready.

15:16 This is only cooked on high flame, do not reduce the flame.

15:20 Because if you reduce the flame, the Chicken will start leaving its water.

15:24 Will start leaving its water.

15:25 So I'm going to reduce the flame to low.

15:27 And I'm going to add in the Chicken.

15:30 And I'm going to cook this for about 5 to 7 minutes.

15:34 And I'm going to add in the Ginger.

15:37 And I'm going to add in the Garlic.

15:41 The Garlic will start leaving its moisture.

15:43 And that will almost make this like a gravy.

15:45 Do not do that, cook this only on high flame.

15:48 Finally after shutting the flame, I'm going to add in Lemon Juice.

15:53 Give this a quick mix.

15:57 And this straight goes in the serving platter.

16:00 [Music]

16:23 [Music]

16:27 Today I'm going to make a delicious Chicken recipe called Peri Peri Chicken Alpharm.

16:35 So let's start cooking.

16:36 To prepare the Peri Peri Chicken Alpharm, first we'll make the Dry Roast Masala.

16:41 For that first I'll take 2 Bay Leaves.

16:44 Coriander Seeds.

16:46 Cumin Seeds.

16:47 Black Pepper Corn.

16:49 4 Green Cardamom Pods.

16:51 Fennel Seeds.

16:52 Next, Cinnamon Stick.

16:54 Few pieces of Cloves.

16:56 And Dry Red Chilli.

16:58 We're going to dry roast the spices till the colour starts changing and the aroma is released.

17:03 And once done, we'll keep the dry roast spices for cooling and then we'll grind it into a nice fine powder.

17:10 And there you go guys, our Dry Roast Masala is now ready.

17:21 Now we'll move on to the Masala Paste.

17:23 For that, I'm going to take a jar.

17:24 In that I'm going to add roughly cut Onion.

17:26 Roughly cut Tomato.

17:28 15 small cloves of Garlic.

17:30 If you're using big, you can add just 5-6.

17:33 Sliced Ginger.

17:35 1/2 cup Coriander.

17:36 1/2 cup Mint.

17:38 Cover and blend it into a fine paste.

17:41 Both the masalas are ready.

17:43 Let's start preparing the marination.

17:44 For that, first I'm going to take Curd.

17:46 And then we'll add the Masala Paste.

17:48 Then Turmeric Powder.

17:50 Curry Powder.

17:51 Peri-Peri Powder.

17:53 Garam Masala.

17:55 And then Dry Roast Masala which we made earlier.

17:58 To this, I'm going to add Lemon Juice.

18:01 Some Salt.

18:03 And last, Oil.

18:07 Now let's mix it all together and apply it on the Chicken.

18:11 So guys, the marination is ready.

18:15 Let's put gashes in the Chicken and then marinate it.

18:17 The marination process is done.

18:18 Now I'm going to let the Chicken rest for at least 15 minutes.

18:39 And then we'll start grilling.

18:46 I'm going to add Oil.

18:47 The Chicken has rested well, let's start grilling.

18:53 We'll grill the Chicken on both sides for at least 10 minutes and then we'll start with the plating.

19:21 Our Chicken Alpham is nicely grilled.

19:22 Now we'll make the Peri-Peri Rub.

19:32 For that, I'm going to switch on the gas.

19:34 Add a little Oil.

19:36 Once the Oil is a little hot, I'm going to add Ketchup.

19:40 To the Ketchup also, I'm going to add Chili Flakes.

19:44 Red Pepper Sauce.

19:47 Peri-Peri Powder.

19:50 Black Pepper Powder.

19:51 Lime Juice.

19:54 And Salt.

19:57 Now let's mix it all together.

20:00 Cook it for at least 2-3 minutes.

20:03 Then we'll brush it on the Chicken Alpham and we'll directly serve it.

20:08 And there you go guys, our Peri-Peri Chicken Alpham is now ready.

20:10 And there you go guys, our Peri-Peri Chicken Alpham is now ready.

20:31 [MUSIC PLAYING]

Best Christmas Party Appetizers | Non-Veg Starter Recipes | Chicken Appetizer Recipes

Category

Transcript

Recommended