Butter Chicken

Ingredients

• Chicken - 300 grams, cleaned and cut into small pieces
• Cinnamon- 2" pcs
• Salt - to taste
• Cashew & almond paste - a handful ground smoothly
• Ginger & garlic paste - 2 tspns
• Onion - one chopped
• Turmeric powder- 1/4 tsp
• Chilly powder - 2 tsp
• Coriander powder- 1 tspn
• Orange colour - 1 1/2 tsp
• Butter - 3 tspn
• Oil - 2 tspn
• Tomato puree - 2 tomatoes blended smoothly

Method

• Fry onions in oil till transparent.
• Add cinnamon and let it fry.
• Then add ginger & garlic paste along with a little water.
• Stir continuously.
• Add turmeric, chilly, coriander powder with salt and mix well.
• Pour in tomato puree, cashew & almond paste - mix well with water.
• When it starts to boil add the chicken which should be mixed with a little colour.
• Then add sufficient water for the chicken to boil.
• The gravy should get thick or according to your requirement. Before switching off add butter.

Chicken Biryani

Ingredients For Marinating

• Chicken 1/2 Kg
• 2 tbsp. Curd
• 1 tsp Turmeric powder
• 3 tsp Chilly powder
• 1 tspTandoori masala powder
• Salt to taste

For Rice

• 4 Onions
• 10 Green chillies
• 12 Pods garlic
• 1 sq " Ginger
• 3 Tomatoes

Method

• Marinate the meat in the marinading ingredients and keep aside (pref in Fridge) for about an Hour to 90 minutes.
• Heat vegetable shortening or oil in a pan (3 tbsp). Add 4 cloves , 3-4 cinnamon sticks ,2 elaichis , and fry well .Add the ground paste and fry till oil comes up.Add the marinated chicken and fry . Cover for some time.
• Then add the rice and fry. Add coriander and mint leaves and cook in the rice cooker.Add water just enough to submerge the rice and chicken.
• Add water, close the pan and cook on low flame till rice is cooked.

Shahi Chicken

Ingredients

• 2 pounds chicken ( skinless & boneless)
• 2 tablespoon oil.
• 1 large onion finely chopped.
• 2 Tsp tomato paste.
• 2 Tsp poppy seeds powder.
• 2 Tsp cashewnut powder.
• 10-15 strands of saffron.
• 2 Tsp milk.
• 1 cup hot water.

For marinating

• 2 table sp thick curd.
• 2 Tsp dhania powder.
• 2 Tsp cumin seed powder.
• 1 Tsp ginger paste.
• 1 Tsp garlic paste.
• 1/2 Tsp turmeric powder.
• 2 Tsp red chilli powder.
• Salt .

Method

• Marinate the chicken pieces in marinade for 4-5 hrs.
• Heat oil in vessel & add onions. Stir fry until onion become light brown in colour.
• After that add chicken & keep on mixing chicken with the masala. When chicken will dry add hot water.
• Cook the chicken on low flame for 20-25 minutes or till chicken is well done. Keep stirring occasionally.
• Melt the saffron in milk & mix with chicken, keep on low flame for 2 minutes.
• For garnishing sprinkle some chopped coriander leaves & some fried onion.

Pepper Chicken

Ingredients

• 1kg chicken thighs cut into 4
• 2 small onions finely chopped
• 6 table spns black pepper corns
• 4 pods cardamom
• 2 table spns corriander powder
• 3 table spns refined cooking oil
• 3 table spns coconut oil
• 4 dried chilli
• 6 table spns dessicated coconut
• 1 teaspoon musturd seeds
• Curry leaves
• Salt to taste

Method

• Add the pepper corns to the frying pan and quickly roast it. Let it cool and grind to powder.
• Add the dessicated coconut to the frying pan and quickly roast it without browning it and set aside.
• Add the refined oil to the pan and add the cardomom pods. Fry until it gives out an aroma, then add the onions. Fry the onions until it turns transparent.
• Add the chicken pieces and fry until it turns colour. Add the salt, pepper powder and corriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning.
• When the chicken is cooked, Mix the dessicated coconut
• Heat another frying pan and fry the musturd seeds curry leaf and the dry chill is in coconut oil. Add this to the chicken Serve hot with rice.

Pepper Chicken

Ingredients

• Chicken 500 gms
• Turmeric Powder 3 tsps
• Garlic 8 cloves
• Saunf 1 tsp
• Onion 1 medium
• Soy Sauce 3 tbsps
• Red Chilli Powder 1/2 tsp
• Curry Leaves 2 Strands
• Pepper powder 3 tbsps
• Salt

Method

• Wash chicken pieces with White Vinegar and 1 tsp turmeric powder.
• Heat oil in the pan, add in order saunf, ginger, garlic, curry leaves, onion. Saute them until mild brown.
• Add 2 tsps turmeric powder, chilli powder and saute for 30 seconds.
• Add chicken, soy sauce, remaining vinegar, salt and mix them well.
• Cook the chicken in low heat until it is done. After this add pepper powder, mix well and leave it for 5 more minutes. Serve the pepper chicken hot .

Masala Chicken

Ingredients

• 3 nos. potatoes
• 2 lbs chicken cut into pieces
• 6 nos. medium onions chopped
• 4 nos. medium tomatoes chopped
• 6 nos. green chillies slit
• 2 tbsp. garlic chopped fine
• 2 tbsp. ginger chopped fine
• 12 nos. peppercorns
• 8 nos. cloves
• 6 nos. dry red chillies
• 2 inch cinnamon stick
• Oil to cook
• Salt to taste

Method

• Remove the skin from potatoes and cut them into long chips /wedges.
• Heat the pan and add oil to it.
• Fry the potato chips /wedges and set aside.
• Next add fried potato chips /wedges and cook on the slow flame for few minutes.

Methi Chicken

Ingredients

• 1 kilo chicken
• 3 tblsp methi dried and crushed
• 5 onion (made into paste)
• 1 1/2 inch ginger and 5 garlic flakes are made into paste.
• Lemon juice (1 full lemon)
• 1tsp each of dhania and jeera powder.
• 1 tsp each turmeric, chilli
• 1 bay leaf
• Salt to taste
• Oil

Method

• Marinate the chicken with curd, turmeric powder, salt, chilli powder, add the lemon juice and leave for 1/2 hour.
• Boil the chicken for about 10 minutes.
• Pour oil into a kadai, add the bay leaf and fry the onion paste with about 1tsp of turmeric and chilli powder accordingly to your taste and add salt to taste.
• After the onion paste is fried add the ginger and garlic paste.
• Fry for some time and add only the chicken leaveing the chicken stark for later with 1 stem of the curry leaves.
• Keep the gas in medium flame and keep on mixing the chicken with the masala.
• Add the chicken stark and keep on stirring.
• When the chicken is almost over, that is, the chicken is dried up add the, dhania and jeera powder crushed methi and mix for few minutes and put off.
• Garnish with some chopped coriander leaves.

Chicken Haryali

Ingredients

• Spinach 1 bunch
• Kasuri Methi 2 Tsp
• 2 Tbsp beaten curd
• Chicken 2 Pounds
• 2 TBsp Oil
• Salt and pepper to taste.

For Wet Spices

• About a handful of Coriander leaves
• 1 1/2 Tsp ginger paste

For dry Spices

• 2 1/2Tsp Coriander powder
• 1/2 Tsp Chat masala
• 1/4 Tsp Cinnamon Powder 1/2 Tsp Clove Powder

Method

• Make a paste of wet spices and keep aside.
• Take oil into a skillet and add chicken pieces;lightly fry them till golden.
• Add wet spices and saute for a minute.
• Add spinach that is coarsely chopped and saute.
• Add dry spices as spinach wilts saute again lightly.
• Add curd and about a 1/2cup of water.
• Cover skillet and let it cook till chicken is tender and well cooked.
• Add salt and pepper.