how to make salt and chilli chicken (dry spice)?

Answer 1

Dry Rub for Chicken

Ingredients:
1/4 cup brown sugar, packed
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon cayenne pepper (can use more for Flame ON!)
1 tablespoon garlic powder
3 teaspoons mustard powder
2 teaspoons salt
2 teaspoons black pepper

Mix all ingredients together.
Rub onto chicken; place in the refrigerator for 6-24 hours.

Answer 2

Ingredients

1) 1 kg of small pieces of chicken

2) 200 gms Ginger cut into small pieces

3) 300gms Garlic cut into small pieces

4) Coriander leaves

5)1 nos Onions cut into long pieces

6) All purpose flour - 200 gms

7) Egg - 1

8) Bell pepper - 1 cut into small pieces

9) Aginomotto - a pinch

10) chilli powder, salt, balck pepper to taste

11) Vinegar - 5 tablespoons

12) Green chillies - 10 cut into small pieces



Preparation:

1) Mix the all purpose flour, beaten egg, ginger garlic paste, salt, chilli powder to make a paste.

2) Add the chicken to the paste and let it for 45 minutes

3) Heat some oil in a pan and deep fry the chicken.

4) Heat a little oil in a pan and fry the onions, bell pepper, ginger and garlic pieces,cut green chillies.

5)Add the vinegar

6) Add the fried chicken pieces to the boiling mixture.

7) Add the agin-o-motto and coriander leaves

Answer 3

GREEN CHILE JACK CHICKEN

4 boneless chicken breasts
1 cup minced onion
1 4 oz can green chiles (your choice for heat)
2 cloves garlic
1/4 cup Worcestershire sauce
1/2 cup lime juice
1/4 cup tequila
3 tbsp cilantro
slices of Monterrey Jack cheese to cover chicken breasts

Combine everything but the chicken breasts and cheese in a ziploc bag or a bowl that will have room for the chicken so they won't overlap. Put the chicken breasts in the marinade, covering the chicken. Refrigerate for 2-4 hours, depending how flavorful you want the chicken.
Remove the chicken from the marinade and bring the marinade to a boil on the stove top, then simmer while the chicken grills. Grill the chicken for 6-8 minutes per side. A few minutes before the chicken is done, put a big slice of Monterrey Jack cheese on each chicken breast so the cheese melts.

Spoon some of the heated marinade on each breast when serving.

CHICKEN `N CHILES

1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. chili powder
3 lb. chicken pieces
2 tbsp. butter
1/4 lb. sliced fresh mushrooms
1 can cream of mushroom soup
2/3 c. undiluted evaporated milk
1/2 c. (4 oz. can) diced green chiles

Combine flour, salt, pepper and chili powder. Coat chicken with flour mixture. Melt butter in skillet and fry chicken on one side until browned; turn chicken. Add mushrooms and continue cooking other side until chicken is well browned.
Combine soup, evaporated milk, green chiles and spoon over chicken. Cover; reduce heat and simmer 40 minutes or until chicken is tender. Serve with hot cooked rice.

CHICKEN AND CHILES CASSEROLE

1 sm. bag Doritos
1 can Durkee onion rings
1 lb. cheese, grated
1 can cream of mushroom soup
1 sm. sour cream
Green chiles (hot or mild)
1 can boned chicken

Mix soup, little water, sour cream, 1/2 of onion rings, and green chiles. Layer Doritos in 9x13 pan. Layer grated cheese on chips, then chicken and 1/2 of soup mixture over that.
Layer chicken and pour rest of soup mixture over that. Cook medium high in microwave for 20-25 minutes. Add rest of onions the last 5 minutes of cooking

Answer 4

2 Tbs. onion salt
1 Tbs. seasoned salt, such as Lawry's
1 Tbs. garlic salt
1 Tbs. cumin
2 Tbs. paprika
1-1/2 tsp. chili powder
1/2 tsp. chipotle chili powder
1-1/2 tsp. lemon pepper
1 Tbs. dried sage
1/2 tsp. dried basil
1/2 tsp. dried rosemary, crumbled
1/4 tsp. cayenne