Restaurant Style Chicken Spring Rolls Recipe | Air Fryer Rolls

This restaurant style chicken spring rolls recipe is crispier, crunchier, and extremely tasty. These chicken and vegetable spring rolls are filled with carrots, cabbage,  chicken, and bell peppers! You can serve it hot with sweet chili sauce or ketchup.

Today, I’ll present a recipe of Chinese-style spring rolls that involve chicken and veggies. It is a popular snack in Pakistan. You can find this snack not only in Chinese restaurants but also at different cafés and roadside food stalls that serve Pakistani food. Though this snack is available all year long, yet in Pakistan, it is particularly in demand during the month of Ramadan. 

Before making a homemade spring roll recipe, you would be surprised to hear that these spring rolls can be prepared in an air fryer too. When it comes to its preparation, its filling is a rich mixture of chicken, vegetables, and mushrooms, and the outside is extremely crispier. By following the step by step instructions, you can quickly turn yourself into a pro!

You would be surprised to hear that just like the egg roll, spring rolls are a favorite dish at Chinese-American restaurants. If these rolls are filled with meaty filling, you can really find it hard to stop at just one (or even two or three) of their crispy, enormous rolls. They are undoubtedly addicting.

Just like several Chinese cuisines, restaurant style chicken spring rolls recipe offers a fascinating taste of migration and adaptation due to their common availability on nearly every continent, although with slight differences in filling, wrapping, and sauce. In the United States, spring rolls are generally stuffed with cabbage, glass noodles, pork, and carrots and wrapped in an egg roll or a crispier wrapper. In the US, spring rolls are dipped in a red sweet and sour sauce, even though they're perfectly seasoned and can be enjoyed just that way.

Ingredients

Cabbage – 4 Cups (Julian shaped)

Green Chillies – ½ Cup (Julian shaped)

Carrots – 3 Cups (Julian shaped)

Eggs – 2

Flour – 2 Tablespoons

Chilli Garlic Sauce – 2½ Tablespoons

Onion – 2½ Cups

Ginger – ½ Cup

Soya Sauce – 2½ Tablespoons

Black Pepper – 1 Tablespoon

Oil – ½ Cup

Chicken – 750 Grams (Julian shaped)

Salt – 1 Teaspoon

Sesame Oil – 1 Tablespoon (blended)

Roll Patti – for Wrapping

How to Cook

In a pan, add oil, chicken and salt. Saute. 

Now add soya sauce and chilli garlic sauce and cook on low flame until water dries out. 

Then add onion, ginger, carrots, green chillies, and cabbage and fry.

Now add black pepper and salt. Saute.

For flavor, add sesame oil at the end.

Mix eggs and flour in a bowl for binding.

Now take the roll patti and wrap the above mixture in it. 

Deep fry them.

Easy Popcorn Chicken Recipe | Restaurant Style Chicken Popcorn

The popcorn chicken recipe is a family favorite dish. It is made of bite-sized and deep-fried chicken bites. Usually, popcorn chicken is served with green beans and mashed potatoes.

This recipe is easy to prepare. Serve it with your favorite dipping sauce! This fun appetizer can be a great meal for kids especially when served with potatoes and veggies.

What is Frozen Popcorn Chicken in an Air Fryer?

Popcorn chicken is the crispiest in taste and preparation, usually prepared in restaurants. But you can also make them at home and get them frozen to be used afterwards. This recipe can be simply prepared in an air fryer and it will be as delicious in taste as cooked at the same time. Chicken popcorn is liked by all food lovers as it is the greatest crispy breading and is quite easy to make.

This is a perfect appetizer as serving it with mashed potatoes along with corn and brown gravy is a lot of fun! 

One of the simplest dishes that never goes out of style is popcorn chicken. While they are juicy, these crunchy popcorn are ideal for kids whereas your family will also love them.

If you love the flavor of Chicken Nuggets or Crispy Chicken Sandwiches, you'll find that preparing popcorn chicken is as interesting and flavorful as any other recipe.

What is Popcorn Chicken?

You would have initially fallen in love with the popcorn chicken recipe at KFC. It comprises soft chicken breast portions that are covered in breadcrumbs and perfectly deep-fried to a golden brown. It comes in bite-sized bits, unlike regular fried chicken or chicken tenders.

There are several ways to serve it as an appetizer or snack. Let it serve with your favorite dipping sauce, above the salad, or as a full dinner with your favorite side dish.

Ingredients

Eggs – 4

Cornflour – 30 Grams

Flour – 50 Grams

Salt – 1½ Tablespoons

Salt – 1 Teaspoon

Chicken Breast – 1½ Kilograms

Black Pepper – 1½ Tablespoons (crushed)

Tomato Ketchup – 600 Milliliter

Soya Sauce – 1 Tablespoon

Oil – for Deep Fry

Capsicum – ¾ Cup (small cubes)

Onion – 1 Cup (chopped)

Ginger – 1 Tablespoon

Cucumber – 1 Cup (small cubes)

Cornflakes – Crushed

Vinegar – 600 Milliliter

Green Chillies – 1 Tablespoon (crushed)

Oregano – 1 Tablespoon

Red Chilli Powder – 1 Tablespoon

Sugar – 1 Tablespoon

Reddish – (Optional)

How to Cook

Cut chicken breast from the center like a book and flatten it.

For Marination:

In eggs, add cornflour, flour, soya sauce, black pepper, and salt. 

Marinate chicken for 15 - 20 minutes. 

Now coat the marinated chicken in cornflakes and deep fry.

Salsa Sauce (Mexican Sauce)

In a saucepan, add tomato ketchup and vinegar, and mix on a low flame. 

Now add ginger, crushed green chilies, capsicum, cucumber, oregano, onion, red chili powder, salt and sugar and mix them well. 

Give just one boil and then, serve chill.

Chicken Fajitas Recipe | Easy & Best Fajita | Jasmine Cuisines

Today’s chicken fajitas recipe is a simple and delicious weeknight dinner option. It is a conventional Mexican dish. The juicy chicken is seasoned and cooked to perfection before being mixed with capsicum and onions that have been sautéed. Warm tortillas and toppings are presented alongside the chicken fajitas, which gives an amazing flavor from a squeeze of fresh lime. This recipe is equally healthy and family favorite.

The best chicken fajitas are stuffed with onions, capsicum, and juicy, properly seasoned chicken. Its taste seems awesome when encased in freshly prepared flour tortillas.

We all love and enjoy making our favorite Mexican-inspired dishes, including chicken fajitas. Try out this recipe if you love Mexican food!

Easy Chicken Fajitas

Chicken fajitas are easy and quick to cook, a 30-minutes weekday dinner that only needs one skillet to prepare. They are really filling and full of vegetables and proteins, especially when you top them with shredded cheese, homemade salsa, and other seasonings.

The vibrant flavor is what really sets this recipe apart from the others. Its original chicken fajita seasoning is expertly blended, adding flavor to every bite.

The tastiest chicken fajitas are cooked so quickly. The most juicy lime marinade is used to marinate the chicken, and it is then seared to produce that signature crisp.

You can serve the delicious dinner in minutes, with colorful capsicum strips, onions, and flour tortillas. Considering the low-carb alternative, you can wrap them in a lettuce leaf. These are the most delicious and adaptable chicken fajitas.

Chicken fajitas recipe is one of the simplest recipes. Most people prefer to purchase seasonings from a packet at the store. These chicken fajitas have completely crushed those packets. Why pay for it when you can make it SO MUCH BETTER at home with just a few ingredients and perhaps three extra minutes of preparation time?

Ingredients:

Boneless Chicken – 250 Grams (cut in julienne)

Oil – 2 Tablespoons

Lemon Juice – 2 Tablespoons

Garlic Paste – 1 Teaspoon

Green Chillies – 1 Teaspoon

Cumin – 1 Teaspoon (crushed)

Coriander Leaves – 2 Tablespoons (roughly chopped)

Crushed Coriander Powder – 1 Teaspoon

Onion – 1 (thin slices)

Capsicum – 1 (sliced)

Cheddar cheese – 1 Cup (grated)

Salsa Sauce – 1/2 Cup

Tortillas – 6 - 8

Sour Cream – 1 Cup

Ingredients for Tortilla Bread

Flour – 2 Cups (heaped)

Salt – ½ Teaspoon

Red Pepper – ½ Teaspoon (crushed)

Baking Powder - 1 Teaspoon

Oil – 2 Tablespoons

Water – Lukewarm for Kneading

Ingredients for Salsa Sauce

Tomatoes – 3 (medium)

Onion – 1 (chopped)

Garlic – ½ Teaspoon (crushed)

Salt – ½ Teaspoon

Sugar – ½ Teaspoon

Red Chili Flakes – 1 Teaspoon

Oil – 2 Tablespoons

Capsicum – ¼ (finely chopped)

Tomatoes – ½ (finely cubed)

How to Cook

Salsa Sauce Prep

Take a little bit of oil in the pan.

Add tomatoes that have been peeled and the pulp has been removed.

With the tomatoes, add garlic and cook it until aromatic. 

Add all the salt, sugar, and red chili flakes until the mixture comes to a boil.

When the mixture is heated, add the cubed tomatoes, capsicum, and onions.

Stir fry for a bit before removing it from the flame.

Mix all the ingredients of the chicken filling except the capsicum, tomatoes, onions, and sour cream. 

Leave this marinated mixture for about half an hour.

Now fry this mixture in a wok and in the end, add the vegetables and stir fry them.

Tortillas Prep

Mix the flour, salt, red chili flakes, and baking powder. 

Sift all these ingredients and add oil. 

After that, keep on adding a bit of water side by side and knead the dough.

Make small tortillas and then make individual fajitas by placing the chicken mixture in the middle of the tortilla.

After that, pour the salsa sauce and spread the sour cream and grated cheese.

Roll the tortillas and serve.

Restaurant Style Chicken Korma | Best Pakistani Qorma Recipe

The restaurant style chicken korma is an ultimate delicious dish. This is so because it involves chicken qorma which is flavorful and mouth watering while it is simpler in preparation. This dish is served with butter naan, chapati or parathas, plain steamed basmati rice, and raita or lassi as a traditional Pakistani lunch. Additionally, spiced rice like turmeric, cumin, and ghee rice beautifully complements chicken korma.

Just like chicken biryani, chicken tikka masala, and butter chicken, Pakistani korma is considered a popular dish in South Asia and worldwide. In this recipe, I explain the simplest method for making the tastiest real chicken korma.

Origin of Pakistani Qorma Recipe

The origins of Pakistani korma can be tracked down back to Mughalai cuisine in South Asia. The Urdu verb "qorma," means "to broil" is the source of the English term "Korma."

In actual, korma is a dish that is made with chicken or meat which has been cooked in fats like ghee, butter, oil, or yogurt.

There are several variations of this korma to broil. Common methods are found in South Asian countries, each with its blend of ingredients such as yogurt, fried onion paste, coconut, seeds, nuts, and spices.

One of the primary components that a true korma does have is a tomato! In fact! yogurt and tomatoes provide a sour and spicy taste that gives a korma its flavor.

In older times, chironji seeds and almonds were combined in a restaurant style chicken korma recipe to make a paste. Afterwards, cashews successfully replaced chironji. Alternative replacements like coconut and poppy seeds are also in use.

Ingredients

Oil – 250 Grams

Onion – 250 Grams (Sliced)

Tomato – 200 Grams (Sliced)

Yogurt – 200 Grams

Chicken – 500 Grams

Ginger Garlic – 1 Tablespoon (chopped)

Salt – 1½ Teaspoons

Turmeric – 1 Teaspoon

Red Chilli Powder – 2 Teaspoons

Dry Coriander Powder – 1 Teaspoon (full)

Cumin Powder – 1 Teaspoon (full)

Garam Masala – 1 Teaspoon

Green Chillies – for Garnishing

Coriander – for Garnishing

How to Cook

In a pan, add oil and onion. Fry it until it gets golden brown.

Remove the brown onion from the oil.

Now blend brown onion, tomatoes, and yogurt to form a gravy.

In a pan, add oil and finely chopped ginger and garlic. Stir fry. 

Pour gravy and add salt according to taste. Broil well. 

Now add turmeric, red chili powder, dry coriander powder, and cumin powder and cook until oil separates and comes on top.

At this stage, add chicken and broil well.

How to Serve

Sprinkle garam masala, ginger (cut in a julian shape), green chilies, and coriander for garnishing.

Pakistani Chicken Karahi Recipe | The Best Boneless Karahi

Chicken karahi is one of the mouthwatering, savory, and standard curry dishes that is extremely popular both inside and outside of Pakistan. This Pakistani chicken karahi recipe is usually found in restaurants and roadside food stalls. It is easier to make and doesn't need any precise measurements. Tested, refined, and cherished by countless food lovers!

What is Boneless Chicken Karahi?

Karahi gets its name from the pan that was used to prepare it in the beginning: a heavy, frequently used cast-iron pan that resembles a wok but is rounder and has a flatter base. In this recipe, chicken is often stir-fried and cooked over a medium flame.

According to numerous sources, the origins of chicken karahi are in the Pakistani province of Khyber Pakhtunkhwa which is formerly known as the North West Frontier. This seems true because we can understand how much meat and black pepper are used in the dish.

The distinctive flavors of chicken karahi include a fragrant finish of green chili peppers, coriander, and ginger slivers, paired with a creamy, tomatoey base.

Does the Best Chicken Karahi Contain Onion?

Most people would concur that onions are not a typical ingredient in Pakistani chicken karahi. However, I discovered that most people in my Instagram group liked it more with the onions when I polled them.

I tried a few different things in the Pakistani chicken karahi recipe before deciding to add a little onion because I love karahi's "masala" so much and onions help make more of the nice stuff. However, you are free to eliminate the onions if you would rather not have them.

Ingredients

Oil – 75 Grams

Salt – ½ Teaspoon

Chicken - ½ Kilogram

Ginger Garlic – ½ Tablespoon (chopped)

Tomatoes – 2 Large (Big Chunks)

Red Chilli Powder – 1 Teaspoon

Turmeric – ¼ Teaspoon

Ginger and Green Chillies – Julian Shaped

Fresh Coriander – 2 Tablespoons (For Garnishing)

Garam Masala - For Garnishing

How to Cook

Add oil to the pan. 

Now add chopped ginger and garlic and fry for a few seconds.

Then add chicken and fry until the color changes to golden brown.

Add tomatoes and fry until they soften.

Now add salt and other seasonings like red chili powder and turmeric. Cook on a low flame.

In the end, add 1 teaspoon of oil for a greater shine.

How to Serve

Add fresh coriander, sliced ginger and green chilies, and garam masala and serve.