Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Standard view
Full view
of .
Look up keyword
Like this
0 of .
Results for:
No results containing your search query
P. 1
Chicken CookBook

Chicken CookBook



|Views: 1,149|Likes:
Published by api-3703513

More info:

Published by: api-3703513 on Oct 14, 2008
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as DOC, PDF, TXT or read online from Scribd
See more
See less





Chicken Cook Book
Page 1 of 33
Chicken 65 (Spicy Fried Chicken)

2 chicken breasts-
skinned, cut bite sized
1 tsp chilli powder
1 tsp salt
1/2 tsp black pepper
2 egg whites
2 tbsp cornflour
2 tbspmaida
1 cup butter milk
2 tbsp ginger-garlic paste
2 tbsp oil
1 1/2 tbsp lemon juice
oil for deep-frying

Mix the chicken, salt, black and red pepper and keep aside for half an hour
then mix in the cornflour,maida and egg white.
Heat the oil for deep-frying and fry chicken pieces first over high heat, then
medium, till cooked through and a light brown.
Heat two tablespoons of oil and add garlic and ginger pastes and fry till
brown. Lower the heat to medium and add butter-milk, and salt to taste.

Bring to a boil and add the chicken pieces. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed /evaporated and the chicken looks dry.

Butter Chicken
700 gm raw chicken

1 tsp red chilli powder
1 tsp ginger garlic paste
salt to taste
\u00bd kg curd


100 gm white butter
\u00bd tsp black cumin seeds
\u00bd kg tomato - pureed
\u00bd tsp sugar
1 tsp red chilli powder
salt to taste
prepared chicken
75 gm white butter
100 gm fresh cream
4 sliced green chillies
\u00bd tsp crushed fenugreek

For the marinade,mix red chilli powder, ginger garlic paste, salt and curd
together. Marinade is ready.
Now mix the raw chicken in the marinade and keep it in the refrigerator
Then roast the marinated chicken in atandoor or an oven for about 5-10
minutes till it is three fourth done.
For the gravy, heat white butter in pan. Add black cumin seeds, tomato
puree, sugar, red chilli powder and salt. Mix it well.
Now add the prepared chicken, white butter, fresh cream, sliced green chillies

and crushed fenugreek leaves.
Cook till chicken is done.
Butter Chicken is ready to eat.
Serve hot with rice ornaan.

Chicken Bharta

1tandoori chicken -
deboned and cut into
small pieces
2 tbsp butter
1 tsp oil
1 tsp kala jeera
1 cup tomato puree
2 tsp salt
3/4 cup (180 g) cream
A few strips of green
chillies - cut
lenghtwise, for garnish


Heat the butter and oil, and when the butter
melts, add the kala jeera and then the tomato
puree and cook over high heat, stirring a few
times, till the mixture comes to a boil, and then
simmer till the puree splutters.

Add the salt and the chicken pieces and turn around a few times till the chicken pieces are coated with the puree and heated through.

Add the cream and turn around a few times till
well blended and hot.
Serve immediately, garnished with the green
Chicken Cook Book
Page 2 of 33
Chicken Chettinad (Spicy Chicken as made by Chettiars)

500 gm chicken
75 ml oil
150 gm onions
100 gm tomatoes
02 gm cinnamon sticks
02 gm cloves
02 gm cardamoms
05 gm cumin
02 gm curry leaves
10 gm turmeric powder
25 gm coriander leaves


100 gm onions
50 gm ginger
50 gm garlic
50 gm fennel seeds
20 gm cumin seeds
25 gm peppercorns
10 gm red chillies
100 gm coconut


Grind the ingredients for the paste. Clean and cut the chicken into 16 pieces.
Marinate the chicken with the paste.
Chop the tomatoes, coriander leaves and the onions.
Heat oil and add the cinnamon, cardamom, cloves and cumin, Saut\u00e9. Add the

chopped onions and the curry leaves.
Saut\u00e9 until the onions are golden. Add the tomatoes and saut\u00e9 for 5 minutes.
Add the marinated chicken and turmeric powder. Saut\u00e9 for 10 minutes,

sprinkling water at intervals.
Add enough salt, cover with a lid and cook until done.
Add more chilli or pepper if required. Serve garnished with coriander leaves.

Chicken Cook Book
Page 3 of 33
Chicken Masala (Chicken in a Spicy Sauce)

1 kg chicken (broiler)-
skinned and cut into
2 tsp chopped ginger-
(ground with garlic)
1 tsp chopped garlic
3 cups roughly chopped
2 cups finely chopped
2 tsp cumin seeds
1 tsp garam masala
1 bay leaf
2 tsp salt, or to taste
1/2 tsp turmeric
1 tbsp powdered
coriander seeds
1/2 tsp powdered red
pepper or to taste
1/4 cup oil
2 tbsp chopped coriander
2 tbsp cream for garnish

Heat oil and add cumin seeds. When they splutter, add onion mixture and
saut\u00e9 over high heat till light brown.
Add the tomatoes, and saut\u00e9 till fat separates. Add the garam masala, salt,
turmeric, coriander powder and the red pepper and mix well.
Keeping the heat high, add the chicken pieces and turn around till they look a
little opaque. Add 1/2 cup water, bring to a boil.
Lower the heat and cook covered till chicken is cooked through. Takes 20-25
Serve hot garnished with the cream and the coriander leaves.

Activity (49)

You've already reviewed this. Edit your review.
1 hundred reads
1 thousand reads
raajesh_cse807 liked this
c_abhijit468547 liked this
sathyadhoni liked this
Ruth Thompson liked this

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->