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Saturday, March 20, 2021

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Chicken Cutlet | Chicken vadai recipe in tamil | Paleo / Keto diet chicken recipes | Jo Kitchen












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Chicken Cutlet | Chicken vadai recipe in tamil | Paleo / Keto diet chicken recipes | Jo Kitchen

Absolutely delicious chicken patties and apt for lunch boxes... Take this simple recipe and enjoy the new flavour !!!

Ingredients:

400 gm minced chicken
1 Tblsp coconut oil for fry
1 egg
1 1/2 tsp ginger garlic paste
1 medium onion chopped
2 Tblsp chopped coriander
2-3 green chilli chopped
1 Tblsp chicken Tandoori msala powder
1 Tblsp coconut flour / Almond flour
salt as we required

Direction:

In a large mixing bowl combine minced chicken, ginger garlic paste, onion, green chilli, coriander leaves, Tandoori masala and salt blend well with a spoon.

Add egg and fold it nicely until it coated well with the chicken mix.

Add coconut flour or Almond flour to make the mixture thick.

Divide the mixture into small portions and make each part as a small flat patty.

In a frying pan pour a small amount of coconut oil and shallow fry the patties.

Once the bottom side of the patty turns golden brown then flip it to brown the other side.

Better cover and cook the patties.

Serve hot with some green salad and mayonnaise or ketch up.

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Friday, February 5, 2021

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Paleo chicken vadai / spicy Keto chicken patty












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Easy Paleo chicken vadai / spicy Keto chicken patty needs only 5 minutes of preparation time. Chicken can be replaced with any meat and any preferred spices. It can be served with mint chutney to a great combination.


Sunday, January 17, 2021

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Paleo Chicken Roast












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Chicken roast

Ingredients:
Whole Chicken with Skin on

For Marination:
Butter / oil – 1/4 cup melted
Turmeric Powder – 1 tsp
Chilli Powder – 2 tbsp (can use Kashmiri chilli powder for color)
Coriander Powder – 1 tbsp
Garam Masala Powder – 1.5 tbsp
Black Pepper Powder – 1 tbsp
Ginger Garlic Paste – 2 tbsp
Lemon Juice – 4 tbsp
Salt to taste

Marinate for 3 hours to overnight

Baking:
1. Bake covered at 180°c for 30 minutes
2. Spoon the resting juice and bake again covered at 180°c for 30 minutes
3. Increase the temperature to 220 °c and bake uncovered for the last 30 minutes
4. Take the tray out every 10 minutes and spoon the resting juices until done


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