Category Archives: Starter

Chicken lemon coriander clear soup

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again.
Today I am sharing the easiest recipe for making Chicken lemon coriander clear soup. I have used zero oil to make this healthy and nutritious soup and did not even prepared chicken stock separately.
So lets not waste much time and quickly take a look at the recipe for preparing Chicken Lemon Coriander Clear Soup


Chicken 250 to 300 gm cut into medium pieces ( preferably chicken breast piece)
Carrot 1 medium size chopped
Onion 1 small size sliced
Green chilli 3 or 4 chopped ( optional )
Garlic 4 or 5 cloves chopped
Coriander leaves chopped 1/4th cup chopped
Juice of a lemon
Black pepper powder ½ tbsp
Salt as per taste

You can also add onion greens


• Take about 750 ml water in a kadhai or a deep bottomed vessel and place it on high flames. Add the chicken pieces, chopped carrot, chopped garlic, sliced onion, salt and stir well
• Once the water starts boiling, reduce the flames to medium and cover and cook until the chicken gets cooked well
• Once the chicken is cooked, take out the chicken pieces from the cooking soup and shred it with the help of a fork
• Now add the shredded chicken back to the soup, add black pepper powder, chopped green chilli, chopped coriander leaves and cook for another 3 to 5 minutes over medium high flames
• Finally add lemon juice, stir well and switch off the flames
• Chicken lemon coriander clear soup is ready to be served. Serve it hot and enjoy with your family


Healthy chicken stew

Today I thought of starting our dinner with a healthy, steaming hot chicken stew. I believe, this easy to cook recipe will add a healthy starter to everyone’s meal.


Chicken 300 gm, cut into medium pieces 

Onion 1 small, sliced

Garlic 3 or 4 cloves, finely chopped 

Carrots 1 medium, cut into long pieces

French beans 12 to 15, cut into halves

Potato 1 medium, cut into long pieces

Turmeric powder 1/2 tsp

Black pepper powder 2 tsp

Salt as per taste

Milk 3/4th of a cup

Oil 2 tsp


  • take the chicken pieces in a pressure cooker, add 3 cups water, some salt and pressure cook it to 1 whistle at high flames. Release pressure and keep the chicken pieces separately from the stock
  • heat the oil in a non stick pan at medium high flames. Once hot add the onion and sauté untill it turns translucent 
  • then, add the chopped garlics and sauté for 1/2 minute
  • add the vegetables, turmeric powder, some salt and stir and fry the vegetables untill half cooked. Be cautious while add salt as you have already add some salt to make the chicken stock
  • Add the chicken pieces, black pepper powder and stir and mix well with the cooking vegetable. Stir and cook for another minute
  • then, add the chicken stock and stir and bring it to a boil at high flames. Once it starts boiling, reduce the flames to medium low and cover and cook for 3 to 5 minutes
  • open cover, add the milk and mix well. Once the stew starts boiling after adding the milk, switch off the flames.
  • hot chicken stew is ready to be served.

Fried chicken masala

This chicken item can be served as a starter. It can also be included in the main course, as a side dish and can be paired with rumali roti, roti, paranthas or also with noodles and fried rice.


Chicken 600 gm medium pieces

Egg 1

Onion 3 medium, sliced 

Green chilli 5 or 6, chopped 

Ginger 1/2 tbsp paste + 1/2 tbsp finely chopped 

Garlic 1/2 tbsp paste + 1/2 tbsp finely chopped 

Kashmiri red chilli powder 1/2 + 1/2 tbsp

Black pepper powder 1+ 1 tsp

Corn flour 1 + 1 tbsp

Soya sauce 1 tbsp

Chilli sauce 1 tbsp

Tomato sauce 1 tbsp

Salt as per taste

Oil 6 tbsp


  • Take the chicken pieces in a mixing bowl, into it, add 1/2 tbsp each of ginger garlic paste, 1/2 tbsp Kashmiri red chilli powder, 1 tsp black pepper powder, salt as per your taste, break and add the egg and mix well all the ingredients. Allow it to rest for 15 to 20 minutes
  • Now heat the oil in a kadhai or wok at medium high flames. While the oil is getting heated, add 1 tbsp of corn flour to the chicken marinade and mix well. Now add the chicken pieces one by one into the hot oil and fry from all sides till they turn into golden brown  colour. Do not over crowd the chicken while frying. Fry the chicken in batches if required
  • Remove the fried chicken pieces from the kadhai and keep aside. In the same kadhai, add the finely chopped ginger and garlic in the remaining oil and sauté for few seconds.
  • Then, add the onion slices and chopped green chillies and stir and fry them at same heat for about 3 to 4 minutes but do not let the onions turn brown or become too soft. 
  • Then add the left over marinate if any, and stir and mix well. Add a little salt and remaining black pepper powder and mix well. While adding salt keep in mind that you have also added salt in marinating the chicken.
  • then add the soya sauce and mix and stir for about a minute. In a small bowl, mix the chilli sauce, tomato sauce and about a tbsp of water, and add it to the kadhai. Mix and stir well for another minute
  • add the fried chicken pieces to the kadhai and mix well with the gravy. Cover and cook for 1 minute. While the chicken is getting cooked, in a small bowl, take the remaining corn flour and add about 2 tbsp of water and mix well. 
  • After a minute, open the cover, stir well and add the corn flour mixture and mix well. Once the gravy becomes thick, switch of the flames.
  • now fried chicken masala is ready to be served.

Grilled lemon coriander prawns


Prawns 300gm de shelled and washed clean

Juice of a lemon

Fresh coriander leaves about a handful

Ginger 1/2″ piece

Garlic 4 or 5 cloves

Green chillies 1 or 2

Garam masala powder 1/4th tsp

Chat masala powder 1/4th tsp

Black pepper powder 1/4th tsp

Salt 1/4th tsp

Melted butter 1 tbsp

Skewers 4 or as per need


  • In a grinder, take coriander leaves, add ginger, garlic, green chillies, lemon juice and grind into a fine paste
  • In a mixing bowl, take the prawns, add the prepared paste, all the powder spices, salt and mix well. Let the marinated prawns rest for an hour
  • After the marinating time is over, skewer the prawns and brush a side with melted butter
  • Then transfer the skewered prawns to the microwave oven and grill them for 10 minutes or so in the microwave mode. The cooking time will vary as per the microwave output
  • Pause your oven in the midway of cooking and turn the prawns to the other part, brush it with melted butter and restart to complete the cooking
  • Once cooked, take out the grilled prawns from the oven, plate it, garnish and serve hot as a starter.

Hot and sour chicken



Chicken 600 gm large pieces

Curd 3/4 th of a cup

Juice of 1/2 of a lemon

Whole dry red chilli 6 or 7 soaked in warm water for about 30 minutes

Ginger 1″ piece

Garlic 5 or 6 cloves

Black pepper powder 1 tsp

Garam masala powder 1/2 tsp

Kasuri methi powder 1 tsp

Red chilli powder 1/2 tsp

Cinnamon 1” stick

Cardamom 3 or 4

Cloves 3 or 4

Black peppercorns 10 to 12

Salt 1 tsp

Oil 1 + 2 tbsp




  • In a grinder, take the curd, soaked red chilli without the water, ginger and garlic and grind to a smooth mixture
  • In a mixing bowl, add the prepared curd mixture, black pepper powder, garam masala powder, red chilli powder and 1 tbsp oil and mix well. In this add the lemon juice, kasuri methi powder, salt and again give a good mix
  • now, in this spice mixture add the chicken pieces and rub each piece with the masala mixture such that the pieces gets well coated with the masala
  • rest the chicken marinate for about an hour or so in the refrigerator
  • after the marinating time is over, heat the remaining oil in a non stick pan at medium flames and temper it with the whole spices
  • now shed off the marinate and add the chicken pieces one by one to the pan in one layer. Let the chicken cook uncovered at medium flames for about 5 minutes without stirring. Do not let the chicken get brown
  • after about 5 minutes, turn the chicken pieces to the other side and let cook without stirring for about 3 to 5 minutes
  • after 3 minutes, add the remaining marinate to the pan if you want little gravy or if you prefer totally dry chicken starter then skip this and cover and cook the chicken for about 7 to 12 minutes with once  or twice stirring or till the chicken gets cooked well
  • once the chicken gets cooked well, adjust the thickness of the gravy to your need and switch off the flames and serve hot.