Tag Archives: Chicken recipes

Chicken, Potato, Carrot and Leeks Stew with Steamed Rice










  • Wash/clean Bairaha Chicken legs,Bairaha Chicken parts.
  • Boil at least 600ml of water.
  • Add the Bairaha Chicken legs & Chicken parts to the boiling water and leave it for 5 minutes.
  • Boil for about 15 minutes until its done.
  • If needed, add some Corn Flour for thickness.
  • Season it with salt and seasoning powder.

South Indian Chicken Chili Fry and Cheese and Onion Sausages with Parata and Onion




  • Season thewhole chicken with chili powder, pepper & salt and then put into the oven & roast it until its done.
  • Cool it for a while. Remove the bones from the meat.
  • Slice the onion, chopped garlic, curry leaves, cardamom, and chicken into the saute pan, stir with chili powder, black pepper and lemon juice.
  • Seal the parata separately.
  • Serve the parata on a plate.

Tandoori Chicken, Meat Ball & Onion Wrap with Homemade Sweet Potato Fries with Curd Dressing




  • Firstly, seal the Tortilla bread on a pan and leave it on a side.
  • Preheat oven 8 to 12 minutes.
  • Marinate the Bairaha chicken breast with the tandoori mixer and put into the oven.
  • Sautéed the onions and tomatoes with coriander separately.
  • Fill the Tandoori Chicken paste and the onion mixer to the Tortilla bread and then roll it.
  • Place it on a plate with curd dressing and present it.
  • Boil them separately and leave it on a side.
  • Finish the soup adding all the vegetables and dumplings.

Roast Chicken

Enjoy your fresh and healthy Bairaha Chicken with this delicious Roast Chicken recipe that is assured to bring smiles at the table!
Ingredients for Chicken Marinade

  • Bairaha De Skinned Full Chicken (1.5 kg)
  • Parsley – dry or freshly chopped (5g)
  • Sweet paprika (5g)
  • Garlic paste (5g)
  • Lime juice (one squeeze)
  • Oregano (5g)
  • Soy sauce (5ml)
  • Butter (30g)
  • Salt and pepper – to taste

Ingredients for Chicken Stuffing

  • Potatoes – grated (75g)
  • Bread crumbs (20g)
  • Parsley – freshly chopped (5g)
  • Butter (30g)
  • Lime juice (one squeeze)
  • Raisins – chopped (15g)
  • Salt and pepper – to taste

Ingredients for Vegetable Bed

  • Carrots (50g)
  • Leeks (50g)
  • Onions (50g)
  • Garlic cloves (6 – 7 cloves)


  • Wash the De skinned chicken in cool running water, and set aside to dry
  • Mix all ingredients for the Marinade in a large mixing bowl and stir well until it forms a paste
  • Massage the chicken thoroughly with this marinade paste
  • Mix all ingredients for the Stuffing in a large mixing bowl and stir well until it forms a hard paste
  • Spread the Chicken Legs wide and fill the stuffing until full. Close up and truss the legs together with kitchen twine for baking
  • Roughly chop all remaining vegetables and spread evenly on a baking tray (make sure to grease the tray before you set the vegetable bed)
  • Rest the chicken on the vegetable bed, with the chicken breast facing side up
  • Place the tray in the refrigerator for at least 3 hours so that all marinade ingredients are well absorbed by the Chicken
  • Turn on your oven and heat it to 180°C
  • Roast your Chicken for 1 and 1/2 hours or until golden, and clear juice is able to flow out of it
  • Once cooked, leave aside to cool for about 15 minutes
  • Scrape vegetables and fat from the baking tray and run these contents through in a blender
  • Add in 1 and 1/2 cups of water to the vegetable mix that has been blended, and simmer over a medium flame, until it thickens
  • Serve this sauce with your chicken, along with some roasted potatoes (optional)