Party Chicken dishes

Want easy chicken recipes for your breakfast or wish to woo your beloved with your cooking skill. Try various quick chicken recipes from the huge list of easy chicken recipes and make your meal plate more sumptuous. Make your special dinner more special with various non-vegetarian dishes and it is hard to ignore mouthwatering chicken recipes easily. Try new dishes from the internet and make your cooking more advance.

Almond Chicken Strips Recipe

Ingredients
• 1/4 cup cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 4-1/2 teaspoons sherry or chicken broth
• 2 egg whites, lightly beaten
• 1-1/2 cups ground almonds
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
• 2 tablespoons canola oil
• Honey mustard, optional

Method:

1. In a shallow bowl, combine the cornstarch, sugar, salt and sherry; gradually stir in egg whites.
2. Place almonds in another shallow bowl. Dip chicken in egg white mixture, then coat with almonds.
3. In a large skillet or wok, stir-fry chicken strips in oil for 5-7 minutes or until no longer pink; drain on paper towels. Serve with honey mustard for dipping if desired.

Murgh Aur Shimla Mirch Salad

• Chicken breast 2
•Red capsicum,Seeded and cut into 1/2 cm wide long stripes
•Yellow capsicum,Seeded and cut into 1/2 cm wide long stripes
•Green capsicum,Seeded and cut into 1/2 cm wide long stripes
•Green olives 5-6
•Black olives 5-6
•For marinade
•Olive oil 1 tablespoon
•Yogurt 3 tablespoon
•Green chilli paste 1/2 tablespoon
•Ginger-garlic paste 1 teaspoon
•Garam masala powder 1/2 teaspoon
•Black peppercorns,crushed 5-6
•Salt to taste
•For dressing
•Extra virgin olive oil 4 teaspoon
•Lemon juice 2 teaspoon
•Chaat masala 2 teaspoon
•Black salt (kala namak) to taste

Method

1. Mix all the ingredients for marinade in a bowl.
2. Add chicken breasts and marinate, preferably in the refrigerator, for an hour.
3. Mix all the ingredients for the dressing and set aside.
4. Grill the chicken breasts in a pre-heated grill, or on a tawa (griddle) on medium heat, for eight to ten minutes or until done, turning once or twice, taking care they remain juicy. Allow to cool and cut into one-inch pieces.
5. Add three colored capsicums, olives and the dressing. Toss lightly and serve immediately.

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