Best 2 Railway Station Chicken Recipes

Tantalize your taste buds with the flavors of Railway Station Chicken, a delectable dish infused with a harmonious blend of spices and succulent chicken. This culinary masterpiece draws inspiration from the vibrant street food stalls found in railway stations across India, promising an explosion of taste in every bite.

Embark on a culinary journey with our carefully curated collection of Railway Station Chicken recipes, each offering a unique twist on this beloved dish. From the classic Andhra-style chicken marinated in a fiery blend of spices to the creamy and aromatic Mughlai version, there's a recipe for every palate.

Indulge in the simplicity of the Dhaba-style chicken, where tender chicken is slow-cooked in a rich tomato-based gravy, or savor the tangy delight of the Lemon Chicken, bursting with citrusy flavors. For those who prefer a smoky twist, the Tandoori Chicken recipe promises a tantalizing charred exterior and succulent, juicy meat.

Vegetarians can relish the equally flavorful Railway Station Paneer, where succulent paneer cubes replace chicken, absorbing all the aromatic spices and herbs. And for a delightful side dish, try our Railway Station Egg Curry, a spicy and satisfying dish that pairs perfectly with rice or roti.

Unlock the secrets of authentic Railway Station Chicken and embark on a culinary adventure that will leave your taste buds craving for more. With our diverse range of recipes, you can recreate the magic of this beloved dish in the comfort of your own kitchen.

Let's cook with our recipes!

RAILWAY STATION CHICKEN

Railway Station Chicken image

Make and share this Railway Station Chicken recipe from Food.com.

Provided by Sackville

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cloves garlic, crushed
3 cm fresh ginger, finely shredded
2 red chilies, finely sliced
2 tablespoons sugar
5 tablespoons lime juice
3 tablespoons fish sauce
2 large skinless chicken breasts
salt and pepper
oil, for frying
fresh coriander, to garnish

Steps:

Mix together the first six ingredients together to make the dipping sauce, stirring until the sugar has dissolved.
Dice the chicken breasts, then tumble with salt and pepper to taste and 1 tablespoon of the dipping sauce.
Leave to marinate for 30 minutes.
Heat a shallow pool of oil in a wok, then fry the chicken nuggets in two batches for 3-4 minutes, draining on paper towel.
Serve with the bowl of dipping sauce and some noodles, spring rolls or another Asian dish on the side.

RAILWAY LAMB CURRY

Railway lamb curry image

Try this spicy lamb curry, so named as it was once cooked by the chefs working on the Indian railways in the 1900s. Lamb on the bone gives loads of flavour

Provided by Maunika Gowardhan

Categories Dinner, Main course

Time 2h20m

Number Of Ingredients 16

Ingredients

8 garlic cloves , crushed
thumb-sized piece ginger , finely grated
2 tsp turmeric
800g leg of lamb on the bone, cut into bite-sized pieces
3 tbsp vegetable oil
10-12 curry leaves
1 onion , finely chopped
450ml lamb stock
1 medium potato , peeled and cut into chunks
250ml coconut milk
2 tsp tamarind paste
rice or roti, to serve
1 tbsp coriander seeds
2 tsp fennel seeds
1 tsp cumin seeds
6-7 dried Kashmiri chillies (or mild dried red chillies), stalks removed

Steps:

Mix the garlic, ginger, turmeric and lamb together in a large mixing bowl, then leave the lamb to marinate in the fridge for 1 hr or preferably overnight.
Toast the spice mix ingredients in a dry frying pan for 12 mins over a low heat, stirring occasionally, until they release their aroma. Leave to cool, then grind to a fine powder using a spice grinder or pestle and mortar. Set aside.
Heat the oil over a medium heat in a heavy-based, large saucepan. Add the curry leaves and onions, and fry for 15-17 mins, stirring well. As the onions begin to change colour, add the lamb and fry for 10 mins. Add the spice powder and turn the heat up slightly. Stir continuously for 5 mins. Pour in the stock and season to taste. Bring to the boil, then turn down to a simmer. Put the lid on and cook for 40 mins. Stir halfway through cooking.
Tip in the potato and continue cooking for 15 mins. Add the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm with rice or roti.

Nutrition Facts : Calories 646 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

Tips:

Use a whole chicken: This will give you the most flavorful results.
Season the chicken well: Be generous with the salt and pepper, and don't be afraid to add other spices or herbs that you like.
Use a heavy-bottomed pot: This will help to evenly distribute the heat and prevent the chicken from sticking.
Cook the chicken over medium heat: This will help to prevent the chicken from drying out.
Baste the chicken frequently: This will help to keep the chicken moist and flavorful.
Cook the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Railway station chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying meal that the whole family will enjoy.

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