How to make chicken pizza

How to make chicken pizza

how do I make it so let's get started the ingredients I'm going to use for my pizza I have a 2 cup of milk it's a lukewarm milk with 2 tbsp of Yeast it's rapid Yeast 1 teaspoon of each salt sugar and baking powder 1/4 cup ofolive oil you can use any oil that is fine and it consists of of basically 6 tbsp the 2 eggs again is optional if you'd if you don't eggs you don't put in if you eat eggs you put those eggs in I'm going to use a 6 cup of all-purpose flour this white meat I cut it into small chunks small pieces I'll cook these separate and I will share with you I'll bring my milk in here add into the pot give a 10 minutes to our yeast to getactivated so it's very important when we put the yeast in there you put you sugar and salt so they can get activated and now we're going to let it sit aside for 10 minutes we'll come back andshare with you yeast has been fermented and I'll bring my olive oil I'll add flour is a 6 cup 2 & 4 now I'll put it on the machine so I'll start my machine slowly slowly I'll let the Machine kneed the dough so within 3 to 4 minutes it will be done as for chicken I'll add a little bit of olive oil not too much and I cut into small pieces and I'll cook the chicken well and only thing I will doaccording to our taste all I add a little bit of salt and black pepper my chicken is all ready for my pizza for so it's well cook our dough already I'll take it out and I leave it in there and just sprinkle with little bit olive oil or any oil and just basically to do so that our dough won't get dry up and now I'll cover this one and I let it sit for twohours this dough will be doubled and another trick again is if it's going to come up more we're going to lift up little bit and then seal it once we seal it that's it okay it's all puffed up almost doubled or dough is ready I will take my dough out ready I'm going to make three even balls and what I'm going to do I'll bring this one dough andnot too much just a little bit amount of my flour just dust a little bit so you don't have too much and I'm going to grab my rolling pin and once I roll it out I'm going to roll it out and this is thetray I'm going to use my dough is rolled out now I'll grab it I'll bring it on my pan now I mean tray once you bring it to the tray you make sure that you stretch it around once you stretch it it's just a good tip that when you going to use it what do you do that uh you grab a fork and this and multiple places that's going to give you morecrisp looking your bread a lot of people's when they make a pizza that's the problem they receive that the bread is not cook in the middle then they use a griddle and they cook it on griddle before they stick it to oven but when it comes to easy step easy steps want to share no secrets all the tips what do you need to do to make it better and mouth-watering and first-time if you are doing regardless your professional maker or first-time maker you make it theoutcome of your pizza will be excellent good amount of layer so it's cover basically everything I'm going to grab my good amount of chicken when it comes to chicken oh you spread it all over so when you take a bite in your each biteyou have a chicken piece pepper jack and what's going to happen this will blend with our mozzarella cheese and with the chicken that's going to give us really good flavor as a texture wise yes it's going to be good now I'm going to use my bell pepper to bring good amount of a mushroom now I'm going to bring my olives good amount of olives and my onion even though I'm making a chicken pizza I wanted theflavor of everything these are all optional if you want to add in or not but it will bring the taste amouth-watering I'm done with all my thing just sprinkle it with olive oil not too much like this that's going to bring the outcome to over Pizza and now you can brush it or even you can getolive oil just like this your fingers are perfect I'm going to stick it in oven it's a 450 degree and within 10 minutes it's going to be ready okay so I'm going to stick in my oven it's at 450 and I'm going to leave it for 10 minutes look at my chicken pizza ah hooo I'm going to cut it I had uploaded another Pizza for vegetarian people sweet nephew is from Toronto and I'm going to he's my guest of honor I'm going to have taste it and I'm going to see how it really mmm oh oh hot in a play in English I have to say delicious and I really appreciate each one of you joining all over the world and especially from Toronto and I really appreciate again please if you like it maybe thumbs up or subscribe me right up here and I will see you soon with the new recipethank you very much

How to Cooke tandoori chicken with stove

How to Cooke tandoori chicken with 

Add 1 table spoon of turmeric powder to the whole chicken and wash well with fresh water wash well and keep aside for 10 minutes take a mixing bowl and add 1/2 cup of curd/yogurt add 1/4 cup of red chilli powder add salt to taste or 1 teaspoon Add 1/2 teaspoon of turmeric powder add 1 teaspoon of garam masala add 1 teaspoon of black pepper powder Add 1 tablespoon of ginger garlic pasteadd 1/4 cup of Oil squeeze 1/2 piece of lemonmix well and keep aside grind the 1 big size of beetroot and squeeze the juice add 1 teaspoon of red chilli powder add salt to taste or 1/4 teaspoon add 1 tablespoon of Oil mix well and keep aside apply the masala mixer to the whole chicken marinate for 2 to 3 hours put the 1/4 cup of mint leaves put the boiled eggs (2) put the coriander leaves put the big size Onion pieces 4 and Cooke with stove like picture thank you

How to make chicken like kfc

How to make chicken same (KFC)

Hello And Welcome To My Kitchenbaba My Dish Today we will make Kfc Style Chicken Take leg piece of chicken marinate the chicken with curd,ginger garlic paste, salt, and lemon after marinating keep it aside for a night. half bowl of curd 2 table spoon of ginger garlic paste salt to taste half lemon now marinate it in this way its should be cover with curd properly keep it aside in your refrigerator for one night make powder a coating for frying the chicken take 4 tbsp of all purpose flour 2 tbsp of cornflour 4 tbsp of oats 2 tbsp of breadcrumbs half teaspoon of red chilly powder1/3 tbsp of black pepper 1/3 tbsp. of jeera salt to taste mix it properly Powder Coating is ready coat the leg pieces of chicken with this powder Fry the coated leg pieces in hot oil once the oil is heated slow down the flame to normal Fry Until it becomes light golden in color Remove the drumsticks from the frying pan put the hot aside to cool down dip these in egg to give egg coating now dip these egg coated again in powder after coating fry the  in hot oil again fry until it becomes light golden in colour remove the from the frying pan Kfc Style are ready to eat Thank You 

How to make lemon pepper chiken

How to make lemon pepper chiken

STARTER OR WITH ROTI OR PAROTA LET'S START CHICKEN - 1/2 KILO CUT INTO BIG SIZED PIECES MAKE DEEP GASHES ON THEM LET US MARINATE THEM YOGURT - 100 GRAM LEMON JUICE - 3 TEASPOON BLACK PEPPER POWDER - 1 TEASPOON GINGER GARLIC PASTE - 3 TEASPOON SALT AS REQUIRED FEW CHOPPED CORIANDER LEAVES MIX THEM MARINATE FOR 30 MINUTES HEAT OIL - 1 TABLESPOON BLACK PEPPERCORNS - 1/2 TEASPOON, CINNAMON STICK - 1, CLOVES - 2, CARDAMOM PODS - 2BAY LEAVES - 2 SAUTE FOR 30 SECONDSFLAVOURS ENTER WELL IN THE OIL CHOPPED GINGER - 1 TEASPOON, CHOPPED GARLIC - 1 TEASPOON SAUTE WELL CHOPPED GREEN CHILIES - 2 SAUTE THEM ADD CHICKEN PIECESADD THE REMAINING MARINADE TOO COOK UNDER HIGH FLAME FOR A MINUTE REDUCE FLAME AND COOK TILL MASALAS GET DRYCHICKEN TOO GETS TENDER AFTER 10 MINUTES TURN THE PIECES COOK TILL CHICKEN GET'S ROASTED WELL ROAST TILL COLOUR OF CHICKEN CHANGES TO GOLDEN BROWN IN COLOR IN A CUP OF WATER ADD 1 TABLESPOON CORN FLOUR MIX WELL CORN FLOUR SLURRY IS READY CHICKEN IS ROASTED WELL ADD THE SLURRY GRAVY TOO GET'S THICKENED MIX WELL FRESH CREAM - 2 TEASPOON BLACK PEPPER POWDER - 1/2 TEASPOON SLICED GREEN CHILIES - 3 BUTTER - 1 TEASPOON MIX IT LEMON PEPPER CHICKEN IS READY REMOVE THE WHOLE SPICES ADD FEW CHOPPED CORIANDER LEAVES CHICKEN LOOKS SO TASTY SWITCH OFF FLAME 

How to Cooke roast chiken

How to Cooke roast chicken

Everyone knows how to roast a chicken but I've got a method that takes it up three notches. Are you interested? Let's do this. royal style. Let's talk about the shopping. Chicken. This is a hundred day old chicken. It'll easily serve six to eight people beautifully. Slightly smaller this is a Label Anglais. It's been corn fed a little bit, you can see the colour. We've got a little poussin here right, corn fed again. And then here we've got an organic chicken. Delicious. So the one I'm going to do is a nice little Label Anglais. First up finely chop some herbs. I've got some marjoram here, parsley, basil, seasoned with salt and pepper. Add a nice couple of lugs of olive oil. Mix it up. The oil will help bring out all the natural flavours and oils from the herbs, and then we're gonna get our chicken. If you can get a dry plucked chicken the skin is so crispyand it's delicious. What I want to do is just run my knife around the top of the legs and score that skin like that, and then just pop that little ball joint. Take the end of the chicken leg off and when it cooks and roasts it just looks beautiful. Put the chicken on its side and I want this thigh meat to cook at the same rate and speed as the breast meat, so I'm simply just gonna do threeconfident slices down to the bone and it also allows your flavoured oil to get in there. With the breast, right, I want you to be very, very careful. Here is the end of the skin. I want you to pull it towards you so you don't tear it and just get yourfinger in between the skin and the breast, make a little pouch and then I'll use a little spatula to get right down there. Divide these herbs by half, and again, I don't want to tear that chicken skin. Wonderful! Look at that! Just get two slices of butter and I'll ram these down the chicken breasts. So that's gonna make your chicken breast juicier than ever. It's gonna make that skin crispier than ever. There's one other trick that I've got. Lemon. Now if I put a cold lemon inthere, the hot air is not gonna get in and it's not gonna be kind of cooking as even as I'd like it. So we've got a hot lemon that I'm gonna just stab and this is basically a boiling hot citrus time bomb. Now we are gonna tie this bird up.Take a little bit of our butchers string, get it in half, put it just under the legs like this, take it up to these little notches here, and I'm gonna do alittle knot. Tighten it up, go in between the breast and the legs, turn it over, you do another little knot, and it's just gonna keep it in shape, and it means you get a nice, neat, even cook. With all the kind of remnants of the oil and the herbs, you rub that all over the chicken and it's really a spectacular thing. Into a tray we go, a whole bulb of garlic, two onions, cut those in half. I'm gonna cook it at 225 degrees celsius for one hour. It's gonna be spectacular. Look, look, look at that! You know it makes sense. Ahh, so good. The string holds it all together, but you know that that chicken is done when you can pull the meat off the bone and when the juices run nice and brown. If you look in here you can just take skins off these bits of onion. You're gonna have the best, best gravy. I'll put this heat on add just a heaped tablespoon of flour just mush it all up. You don't even need stock, just top it up with some water bring that to the boilthis of course is the time where you let the chicken rest, you finish your gravy and that's when you bring your salads or your greens or your potatoes all together. So let's sieve out all of those chunks. Mega flavour, take a little ladleand push it through. Look at that! Bring it back up to the boil and you're gonna have an amazing gravy. Let's look at our lovely chicken, see how crispy that skin is how the herbs are trapped really, really nice. Let's have a little carve up.First up, run the knife around the back of the leg and just click it and it will just fall apart, cut it across like that giving you that beautiful drumstick and that wonderful thigh meat. If there's any little juices that come out don't be afraid just to pour those back into your gravy because it's all flavour, juices galore. When it comes of course to the breasts let's just take a nice little chunk here. You can see the herbs underneath, you can see the gorgeous, crispy, golden skin. You can see that the breast meat is juicy, juicy, juicy. That's what it's about guys. The smell at this point from the lemon is phenomenal. It's fragranced the whole of this amazing chicken. This lovely gravy over the top of the chicken like this, wonderful. That's got to surely get the royal seal of approval. So that my friends is a classic roast chicken to savour and enjoy. The gravy is amazing, the skin is crispy, the herbs and that juicy, juicy meat. Enjoy, happy roasting, take care. For video click link >http://zipansion.com/3dpZW

How to Cooke masala chiken

How to Cooke chiken masala

welcome to ghar ka khana1kg chicken 4 medium size onion fine chopped ,curry leaves, 3 medium size tomato pury ginger paste, garlic paste, 4 green chilli 1/2 cutturmaric, garam masala, coriander leaves fine chopped salt, coriander powder, pavbhaji masala kashmiri red chilli powder, oil now we will merinate chicken take a bowl, add chicken, 1/2 tsp salt 1/2 tsp red chilli powder 1/2 tsp garam masala 1/2 tsp coriander powder 1/2 tsp pavbhaji masala 1/4 tsp turmaric powder mix well with your clean hand mixed well now keep a side for 10 minute take a pan add 2 tbsp oil and let the oil hot oil is heated add curry leaves and chopped onion mix well and saute till golden brown in between mix the onion our onion is golden brown now we will add 1tsp garlic pasteadd 1tsp ginger paste saute for 30 second till row small is gone now we will add tomato pureemix well add 1tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala 1 tsp pavbhaji masala 1/4 tsp turmaric powder 1/2 tsp salt [salt to taste] we aded salt in to marination so becareful add salt saute masala for 2 mins 2 mins done now we will add marinated chicken mix well saute for 7 minutesin between mix the chicken 7 minutes complitedadd 1/2 glass of water mix well cover the lid and cook for 20 mins on low flame our chicken is cooked add green chilli and cook 1min moreadd coriander leaves mix well turn off the gas and surve surve with Roti, Nan, Rice for video click the link >http://zipansion.com/3dn5x

How to Cooke egg pulaw

Hello! Welcome to Archana's Kitchen. We get bored of making the same kind of Pulao repeatedly. So I decided to show you something different today. We shall learn to make Egg Pulao. So keep watching Archana's Kitchen. We have 4 boiled eggs here which are sliced vertically. Half a kilogram of cooked rice. 3 sliced onions. You may take 3 to 4 onions as per their size. One sliced tomato. Coriander leaves as needed. Salt to taste. 1 tablespoon biryani masala or ground masala.One tablespoon of crushed ginger, garlic and green chillies. Half teaspoon of black pepper powder. We have taken leaves of 3 spring onions. I haven't taken the onions. We will need about 2 to 3 tablespoons of oil. Use minimum of oil. If needed, only then you may use a bit more.Let's start cooking. As usual, the first step is to heat the oil. When we make a Pulao or Biryani, oil consumed is bit more than normal. We are taking about 3 to 4 tablespoons of oil. Once the oil heats up a bit, what will we put into it? First of all we shall add crushed ginger, garlic and green chillies. I will repeat once again. These crushed ingredients give a different taste in oil. Ginger garlic paste has a different taste altogether.While making any dish if we use crushed ginger garlic then it will taste better. The oil is hot. We are now adding one tablespoon of ... ... crushed ginger garlic and green chillies. Never forget to add a bit of coriander leaves too. Keep some aside. We will add some spring onion leaves now and some later. This is to ensure that the rice gets the aroma of it completely. We are now adding the sliced onions. These are medium sized onions. 3 medium sized onions are enough. If you have small ones then 4 are needed. The onions have to be sliced vertically.Let's add the vertically sliced tomato as well.Now salt to taste. 1 tablespoon of Biryani masala. Ground masala is also fine. I have already taught you to make Biryani masala. This has cinnamon, black pepper, cloves, bay leaves, coriander and cumin seeds. We got to grind all of these coarsely and use it for cooking. We are adding half teaspoon black pepper powder. We shall stir all the ingredients well. We need to ensure that the onions and tomatoes cook properly. We are making a Pulao. However, you may make this with a slight variation. Once we add all the ingredients in the hot oil, you may put washed rice into it. Then add water in twice the quantity of rice and boil it directly. Else you may cook in the way I am showing right now. The tomatoes and onions are now cooked properly.Time for the rice to go in. Once we mix the rice well, we shall put the boiled eggs as well. They too are cut vertically. Let's add the spring onion leaves. We have taken just the leaves. Now some coriander leaves. Mix everything well. We will cook it to a steam for 5 minutes. Cover the vessel with a lid. Wait just for 5 minutes. Let's check whether our Egg Pulao is ready or not.Our Egg Pulao is nice and hot and ready to be eaten. The aroma is amazing. What did you do? You subscribed. Where? To India Food Network.If you have such amazing recipes then please send it to us immediately. Keep watching Archana's Kitchen.