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Published by: api-3715456 on Nov 30, 2009
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Non-vegetarian Dishes (Chicken) - Contents
Sali Murghi
Chicken cooked in a thick gravy and garnished with crispy fried potato straws.
Baked Chicken
Marinated chicken breasts coated in bread crumbs and baked in a moderate oven.
Chicken Madras
Marinated chicken chunks cooked in a spicy masala gravy.
Chicken curry with
Coconut Milk
Chicken pieces cooked in thick coconut milk and roasted spicy masala.
Chicken Baffad
Curry made of chicken pieces cooked in a masala gravy.
Murgir Jhol
Bengali style chicken gravy dish with potatoes.
Baked Barbecued
Chicken baked till half done and then baked further in a tasty red sauce.
Chicken Bake
A baked delicacy made with layers of spinach & chicken.
Dry Chicken CurryA typical Mangalorean dish made of chicken cooked in a thick dry coconut gravy.
Moghlai Chicken
A delicious chicken dish made of chicken chunks cooked in a thick gravy with

Chicken ChettinadChicken cooked in coconut gravy - South Style.
Kesari Murgh

Chicken mince balls in a saffron flavoured gravy - For those with a taste for royalty!
Chicken Pista
Boneless chicken marinated in a blend of spices and yogurt, cooked in a gravy of
Murgh Do Piazza
A famous chicken dish that can be prepared in a jiffy.
Dum Kokur
Chicken chunks cooked in the traditional 'dum' style with spices.
Chicken StroganoffA light main course chicken dish with sliced mushrooms.
Aleti Paleti
A famous Parsi dish made of Chicken liver and gizzard.
Marghi Na FarchaChicken dipped in egg batter and deep fried.
Chicken kolhapuriA very famous delectable spicy chicken dish.
A chicken and coconut preparation.A festive dish with the Goans.
Hare Masale Ki
Chicken prepared with coriander and pudina. and simmered with cashew and malai
Murgh Mussalam
A rich preparation of chicken with saffron and roasted spices.
Chicken Dilruba
Chicken prepared with curd, almond,walnuts and melon seeds.
Palak Chicken
A combination of spinach and chicken topped with cream.
Kadhai Chicken
Chicken cooked in a traditional Kadhai. This dish is a good indicator of a cook's
Chicken Cafreal
Chicken marinated with garam masala, mint leaves and ginger-garlic paste. A Goan
Murgh Kofta
Minced chicken dumplings in pomegranate flavoured gravy.
Chicken Korma
Chicken cooked in a thin gravy of yogurt and saffron.
Chicken Methi
Fenugreek tinged chicken - a mildly bitter tasty sensation.
Chicken MakhaniA rich preparation of chicken marinated in a curd and spice mixture. Also known as
"Butter Chicken"
Tandoori ChickenThe most popular variation of grilled chicken in the Indian Cuisine!
Chicken, cut into cubes
700 gms.
Onions, chopped finely
3 nos.
Ginger garlic paste
1 tsp.
Turmeric powder
\u00bd tsp.
Chili powder
\u00bd tsp.
Tomatoes, chopped
2 nos.
Green chilies, chopped
3 nos.
1\u00bd cups
Coriander leaves, chopped
1 tbsp.
1\u00bd tbsps.
1 tbsp.
Potatoes, cut into straws
5 nos.
2 tbsps.
2 tbsps.
1\u00bd tsp.
As required
For the Potato straws or Sali
1 tsp.

1.Fry the chopped onions in ghee till they turn golden brown in colour.
2.Now add the chicken cubes, ginger garlic paste, turmeric powder, chili powder and mix well.
3.Cook further and when the chicken is nicely browned add the chopped tomatoes, green chilies and cook
for another 5 minutes.
4.Next add the salt, water and bring to a boil.
5.Lastly, add the chopped coriander leaves, vinegar, sugar and simmer on a low flame for 5 minutes.
6.Remove the gravy from the heat and keep aside.
7.Soak the potato straws in cold water, then after some time drain and dry them.
8.Fry the potatoes in ghee till light brown in colour.
9.Before remoing sprinkle a little salt water on the straws.
10.As soon as the spluttering stops, drain and remove.
11.Now serve the chicken gravy with fried potato straws.

Chicken breasts
6 nos.
Light cream
2 cups
Worcestershire sauce
2 tbsps.
Chili powder
\u00bd tsp.
\u00bd tsp.
Lemon juice
\u00bc cup
As required
\u00bd cup
As required

1.Mix all the ingredients except the chicken, the bread crumbs and butter.
2.Cut the chicken breasts into half and wipe dry.
3.Add the chicken pieces to the cream marinade and keep in the fridge.
4.Next day roll each chicken piece in bread crumbs, lay flat on a baking dish in a single layer.
5.Spread half the butter over the chicken and bake in a moderate oven until the chicken is done.
6.Then spoon the rest of the butter and bake for another 10 minutes.

7.Serve hot.
1 kg.
Chili powder
2 tsp.
Black pepper
2 tsp.
2 nos.
Garlic, chop finely
3 flakes.
Ginger, chop finely
2" piece
Cumin seeds, ground
4 tsp.
Coriander, ground
2 tsp.
Turmeric, ground
1 1/2 tsp.
Green Chili
1 no.
Bay leaves
2 nos.
Water, boiling
900 ml.
Garam masala
2 tsp.
100 gms.
1 tsp.

1.Skin the chicken and cut it into 10-12 pieces and make two cuts in each piece.
2.Squeeze the lemon juice, chili powder, black pepper and salt on the chicken pieces mix well and keep
aside for 2 hours.
3.Heat the ghee, fry onions, garlic and ginger for 3 minutes.
4.Then add the cumin, coriander and turmeric and stir well and cook further for 2 minutes.
5.Now add the chicken pieces, green chilies and fry the pieces till they change colour.
6.Then add the bay leaves and water and bring to a boil and simmer for 35-40 mins.
7.Sprinkle in the garam masala, turn well and continue to cook further for 10 minutes until the chicken is


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