Spicy Chicken Manchurian Recipe

Ingredients : Chicken Boneless - 1/2 kg Onion (Chopped Big) - 2 Carrot - 1 (Chopped Big) Capsicum - 1 Brocolli - 1 ( small) Egg - 1 CornFlour - 1 tbsp Pepper - 3 tbsp Salt Oil Method: 1) Marinate the chicken with egg,pepper,salt for 1 hour. 2) Deep fry the marinated chicken in oil and keep it aside. 3) In a pan pour little oil and put the big chopped onions , fry it for few minutes. add the capsiucm, carrot, brocolli , chicken with it and cook for 2 mts. 4) Mix cornflour with water (2 tbsp) and pour in it . 5) Add little salt and pepper in this gravy. 5) Add soy sauce and off the flaesme. 6) Garnish with corainder leaves. and Serve hot. Best with fried Rice. http://www.awesomecuisine.com/recipes/1904/1/Spicy-ChickenManchurian/Page1.html#ixzz0J3LqC28S&D

Homemade Tandoori Chicken Recipe
Ingredients: Oven Temp: 450 F- 220 C 1 kg chicken-broiler 2 tsp each garlic and ginger paste 1 tsp garam masala 2 tsp red pepper-powdered 1 tsp black-pepper-powdered 1 tbsp salt or to taste 3 tbsp vinegar OR 1 cup (200 g) yogurt lemon quarters and onion rings for garnish Method: Prick the chicken with a fork, and mix in the rest of the ingredients, except the lemon and the onions, and leave for 4-6 hours, turning a few times. About 20-25 minutes. Before serving, place the chicken in a drip pan, and place it into the preheated oven. Bake for 20-25 minutes. Serve garnished with lemon and onion rings. http://www.awesomecuisine.com/recipes/1921/1/Homemade-TandooriChicken/Page1.html#ixzz0J3Lu4g8R&D

Chicken Lollipops Recipe
Ingredients: 6 chicken wings-cut off one bone and collect all the flesh at one end

1 1 1 1 1

egg-slightly beaten cup cornstarch / cornflour tsp garlic paste tsp ginger paste tsp salt oil for deep-frying

Method: Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are 'coated' with the batter. Leave thus about 1 an hour. Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through. Drain on absorbent paper. Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve. http://www.awesomecuisine.com/recipes/1880/1/Chicken-Lollipops/Page1.html#ixzz0J3LznqKn&D

Chicken Tikka Masala Recipe
Ingredients 1 lb. Chicken breast 3 oz. Tikka Paste 1/2 cup plain Yogurt 4 tsp Veg. Oil 1 tsp. Garlic Paste 1 tsp. Ginger Paste 1 large Onion, chopped 1/4 tsp. Turmeric 1/2 tsp. Coriander 1/2 tsp. Cumin 1/2 tsp. Chilli powder 1/2 tsp. Garam Masala 1 tsp. Salt 1 large Tomato, cut into eight sections 1 cup heavy Cream 15-20 Cashews, ground Method: Cut chicken into 1" cubes. Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6 hours. Thread on bamboo skewers and broil in the oven for 10-12 minutes, or until chicken is almost thoroughly cooked and starts to blacken on the top. Rotate the pan at least once to ensure even cooking. Remove from the oven and put aside while making the curry. Keep the remaining marinade, as you will need it later. At medium temperature, heat the oil. When hot, add the onion. Fry for 3-5 min., then add the ginger and garlic pastes. Stir for 2 min. Add the turmeric, followed by the remaining spices. Fry for 2-3 minutes. Combine 1/2 cup lukewarm water with the marinade that was kept aside earlier. Slowly add this mixture to the pan, letting about half of the liquid evaporate. Add the tomato sections and stir briefly. Add the salt and fry until the tomato pieces are just beginning to get soft. Add the cashews, cream and chicken pieces and cover and simmer on low heat, for approximately 10-15 minutes. Remove from heat and let cool slightly. Serve with Rice or Naan.


Black Pepper Chicken Recipe
Ingredients: Salt to taste 1 tbsp. freshly ground black pepper ¼ tsp. turmeric powder 2 tbsp. vinegar 1 onion, thinly sliced 3 large onions, ground to a paste 900-1000 gms. chicken cut into medium pieces oil ¾ baby corn sliced mint leaves Method: 1. In a bowl, mix salt, pepper, turmeric and vinegar with the chicken and marinate for 2 hours. 2. Heat oil in a wok. Fry the sliced onion until golden brown and crisp. Remove from oil, drain oil on absorbent paper and keep aside. 3. In the same oil, add the ground onions and fry till golden brown. Add the marinated chicken and fry till the water dries up. 4. Add just enough water to cook chicken. Cover and cook on medium fire. When chicken is almost done, add the baby corn. Uncover and cook until chicken is dry and the oil floats on top. 5. Add chopped mint leaves and fried onions,serve hot. http://www.awesomecuisine.com/recipes/1859/1/Black-PepperChicken/Page1.html#ixzz0J3M9u7P2&D

Honey Roast Chicken Recipe
Ingredients: 1 chicken - whole, with skin 50 ml lemon juice 1 tsp garlic paste 1 1/2 tsp Kashmiri mirch 50 ml oil Marinate 2 large onions - sliced and fried in oil until crisp 150 ml yoghurt 2 tbsp ginger paste 1 ground onion 1 tsp cumin powder 1/4 tsp cinnamon powder 2 ground cloves 6 ground green cardamoms 10 ground black peppercorns 1 tsp salt Stuffing 3 quartered onions 1 tsp chopped ginger 1 tsp chopped garlic 1/2 tsp powdered cloves 3 chopped green chillies Basting

50 ml honey 25 ml oil Method: Make gashes over chicken. Mix lemon juice, garlic and chilly powder. Rub the mixture over the chicken. Set aside for an hour. Grind fried onions and mix well with the other ingredients for marinating. Rub 2/3 of the resulting paste over and inside the chicken. Mix the remaining marinade with the ingredients for the stuffing. Fill chicken with the stuffing. Place in a roasting tin. Roast at 220 degree C, basting with the juices. Cook for around 25 minutes or until tender. Coat with honey and return to the oven for another 10 minutes. Brush with oil before serving. http://www.awesomecuisine.com/recipes/1818/1/Honey-RoastChicken/Page1.html#ixzz0J3MFv7C2&D

Sweet and Sour Chicken Recipe
Ingredients: 1/2 kg boneless chicken, cut into 1 1/2 inch cubes salt and freshly ground black pepper 2 tbsp rum 1 tsp red chilli sauce 1 tbsp chopped spring onions 2 tsp garlic paste 2 egg whites 4 tbsp corn flour oil for deep frying Sweet and Sour Sauce 1 tbsp sesame oil 3 tbsp spring onions cut into 1" lengths 2 chopped garlic 1 dried red chilli 1 capsicum 3 tbsp vinegar 2 tbsp sugar 2 tbsp tomato ketchup 1 tbsp soya sauce 250 ml chicken stock 2 tsp corn flour dissolved in 1 tbsp water 3 tbsp chunked pineapple 3 tbsp peeled, grated cucumber Method: Combine chicken with marinade ingredients. Set aside for 2-3 hours. Deep fry in hot oil until chicken is tender. Drain and keep warm while preparing the sauce. For the sauce, heat sesame oil. Stir-fry spring onions, garlic and chilli for 1 minute. Add capsicum and cook for 1/2 a minute. Stir in vinegar, sugar, sauces and stock. Season and thicken with a little corn flour. Cook for 2 minutes. Add pineapple to the sauce with cooked chicken. Reheat. Serve garnished with grated cucumber


Ginger Garlic Chicken Recipe
Ingredients: 1 chicken (about a kg or less) cut into small pieces 2 tbsp corn flour 1/4 cup (60 g) oil 1 large onion-sliced finely 2 tbsp grated ginger 10 cloves garlic-finely chopped Sauce ingredients to be mixed together 2 tsp soya sauce 1/2 cup water 1 tbsp vinegar 1/4 cup tomato puree 1 tsp salt or to taste 1/4 tsp powdered black pepper 1 tsp corn flour Method: Wash chicken pieces and wipe dry. Put these and corn flour into a paper or plastic bag and shake well to coat chicken well. Remove the coated pieces, dust off the excess flour and keep aside. Heat oil in a wok/kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through. Drain well and keep aside. In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent. Add chicken, turn around a few times, and then add the mixed sauce ingredients. Stir-fry till the sauce thickens a bit. Transfer chicken to a serving dish, garnish with spring onions and serve. http://www.awesomecuisine.com/recipes/1814/1/Ginger-GarlicChicken/Page1.html#ixzz0J3MiFgCq&D

Chicken Reshmi Biryani Recipe
Ingredients: 1 kg chicken (broiler) - cut into 8 pieces 1 kg onion - sliced oil - for frying 1 cup hara dhania - finely chopped 1/2 tsp garlic paste 1/2 tsp ginger paste 1 tbsp dhania powder 1/2 tsp haldi powder 2 tsp chilli powder 1/2 tsp garam masala 1 cup dahi 1 tbsp salt 1 tsp kewra essence For rice 2 cups basmati or sela rice - washed and soaked for 30 minutes 2 tbsp oil 6 pepper corns 6 cloves

6 green cardamoms 1/2 tsp salt water 1/4 tsp saffron - soaked in 2 tbsp warm milk dough - to seal the pan Method: Marinate the chicken in ginger and garlic paste, dhania powder, haldi powder, chilli powder, garam masala powder, yogurt, salt and kewra for 3-4 hours. Heat oil in a kadahi and fry the onions in it till brown and crisp. Drain out the oil from the onions and keep aside. Heat oil again in another pan and add the peppercorns, cloves, and cardamoms in it. When slightly dark add the rice and turn around to mix well. Drain the rice and keep aside. Add 2 1/2 cups water and bring to a boil. Lower the heat and cook for about eight minutes. The rice is almost done but not fully cooked. Keep aside. Heat 1/2 cup of the remainder of the oil in a kadahi with a lid and add the chicken to it, spreading it to form a layer. Cover the chicken, make a layer of half each of the rice, onions and coriander leaves. Repeat the same layers a second time, sprinkle the saffron mixture over it and cover the pan, sealing it with some dough (grease the edges before applying the dough, so that the dough comes off easily later on). Let cook on high heat for 10 minutes, then place on a tawa and leave on low heat to cook for about an hour. Alternatively, you could cook it in a moderate oven for an hour. Break the seal and serve either in the same pan or transfer on to a serving dish http://www.awesomecuisine.com/recipes/1751/1/Chicken-ReshmiBiryani/Page1.html#ixzz0J3MnWHCj&D

Grilled Chicken Recipe
Ingredients: 220 gm chicken breast with skin 2 gm crushed black pepper 4 gm salt 15 gm grated onion 3 gm mustard paste 30 ml olive oil 7 pieces black olive, stoned and chopped Sauce 20 gm butter 30 gm shallot grated salt and black pepper to season 60 ml red wine Method: In a bowl, mix olive, grated onion, ginger, pepper and salt. Whip into a thick mixture. Pour over chicken and allow it to stand for 1-2 hours. Grill. For the sauce, heat the butter in a pan, add shallots and stir-fry for 1-2 minutes. Add red wine and cook over slow heat until the wine is reduced to half. Season with salt and pep http://www.awesomecuisine.com/recipes/1749/1/Grilled-Chicken/Page1.html#ixzz0J3Mt40II&D

Roast Chicken Salad Recipe
Ingredients: 1 chicken- whole, with skin 2 tsp butter 1 glass white wine 150 ml chicken stock 1 tbsp oil 1 tbsp spring onion paste 1 tsp garlic paste 1/2 tsp basil 200 gm sliced mushrooms salt and pepper 1 tbsp tomato puree 3 tbsp lemon juice 2 tbsp chopped herbs 1 tbsp cream Garnish Roasted walnuts, chopped Method: Place chicken in a roasting tin. Cover chicken breast with butter. Pour over the wine and stock. Roast at 220 degree C for 1 hour or until the chicken is tender and colored. Cool. Heat oil; saute pring onion, garlic and basil for 1 minute. Stir in the mushrooms, wine, seasoning and tomato puree. Reduce over a high flame until the wine evaporates. Cool. Stir in lemon juice, herbs and cream. Whisk in the juices without any fat from the roasting tin. Carve the chicken. Spoon over dressing and garnish with an extra helping of herbs and chopped walnuts. http://www.awesomecuisine.com/recipes/1662/1/Roast-ChickenSalad/Page1.html#ixzz0J3MwsWFs&D

Andhra Chicken Fry Recipe
Ingredients Chicken 1kg Coconut, grated 2 tbsps. Garam masala powder 2tsp Cinnamon 3 pieces. Cloves 2 nos. Onions, chopped 2 nos. Garlic 3 flakes. Ginger 1" piece. cumin seeds 1/2 tsp Coriander leaves A handful Onions, cut finely 2 nos. oil 2 tbsp turmeric powder 1/2 tsp, red chilli powder,Salt as desired water bay leaves Method: Boil the chicken with turmeric powder and 1/2 tsp of salt (do not add water to the chicken) Grind together garlic,ginger,coconut and cumin seeds to a fine paste In a vessel heat oil add bay leaves,cinnamon,cloves and add chopped onions and fry till brown

Then add the ground paste and till brown Add the boiled chicken ,red chilli d water Fry the chicken until the gravy becomes thick then add garam masala and coriander leaves. for every occasion! http://www.awesomecuisine.com/recipes/1555/1/Andhra-ChickenFry/Page1.html#ixzz0J3N06vKW&D

Spicy and Tangy Chilli Chicken Recipe
Ingredients: Boneless Chicken/ Chicken with Bone- 1kg Onion Large Ones- 4 Green Chilies- 7-8 Soya Sauce- 1 Table Spoon Oil- 3 table spoon Sugar- A pinch Salt to taste Method: Clean the chicken and cut to medium pieces. Pressure cook the chicken pieces with little salt. Chop onion into thin pieces and slit the green chilies. Now place a kadai on a the stove and pour 3 table spoon of oil in it. Fry the onions and chilies for sometime, don’t allow the onion to turn brown. Now add the pressure cooked chicken to the kadai and allow the chicken stock to drain depending upon the consistency that you need. Now add a little salt and sugar to this. Spicy and tangy Chili chicken is ready to serve, with hot paranthas, rotis, romaali, bread or with plain rice

Chicken Jalfrezi Recipe
Ingredients: 2 cloves garlic chopped 750 gms skinless chicken thigh fillets, cut in half 3 tsp ground turmeric 1 onion finely grated 1 tsp red chilli powder 1 tsp salt 500 gms chopped tomatoes 30 gms ghee 3tsp ground cumin 3 tsp ground coriander 2 tblsp grated fresh ginger 30 gms fresh coriander leaves roughly chopped oil for cooking Method: Heat up about 2 tblsp oil in a deep frying pot and fry the onion and garlic for 2 minutes over high flame heat. Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden Turn the chicken frequently. Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer

for 10 minutes to let all the excess liquid evaporate and the sauce thicken. Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until the fat separates out from the thick sauce. Serve the chicken pieces with the sauce. http://www.awesomecuisine.com/recipes/1344/1/Chicken-Jalfrezi/Page1.html#ixzz0J3NEfWMD&D

Garlic Chicken Recipe
Ingredients: 2 Chicken Breasts 2 tbsp Yoghurt 15 gms Butter Salt and pepper Some fresh parsley, chopped 1 tbsp Olive oil 1 Onion (finely chopped) 2 cloves Garlic (minced) 280 ml Chicken Stock Method: Cut the chicken into bite-sized pieces. Melt the butter in a pan and add the olive oil. Add the chopped onions and cook gently until it turns soft and golden. Add the garlic and cook for another minute. Add the chicken pieces to the onion and garlic mixture and cook, till it turns brown on all sides. Add the chicken broth, season with salt and pepper to taste and add the chopped parsley. Heat till it boils then turn the heat down to minimum and leave it uncovered for about 20 minutes. Remove the chicken pieces and keep warm. Turn on the heat and reduce the liquid by about half. Remove from the heat and stir in the yoghurt. http://www.awesomecuisine.com/recipes/1237/1/Garlic-Chicken/Page1.html#ixzz0J3NIGwI6&D

Chicken with Cashew Nuts Recipe
Ingredients : Ginger- 10 gms Garlic - 15 flakes Chicken pieces - 1 ½ kgs. Whole dry red chillies (kashmiri ) soaked in ½ cup hot water for 15 minutes, water drained and reserved - 10 Cumin seeds - 1 tbsp Cashew nuts - 1/2 cup Water - 1 1/2 cups Vegetable oil - 1/2 cup Onions sliced - 2 Salt - 4 tbsp Tomato ketchup - 3 tbsp Sugar - 1 tbsp. Method : 1.Grind together ginger and garlic into a paste and rub on chicken. Allow to marinate for about 1 hour. 2. Grind together cumin and chillies seeds into a paste adding a little water in chillies were soaked, from time to time. 3. Separately grind cashew nuts into a paste, adding a little water (1/2 cup) from time to time. 4. Heat oil in cooker for about 3 minutes. Add onions and fry till golden brown. Add chilli paste. Stir and fry for about 3 minutes. Add chicken. Fry for about 10 minutes. Add salt and remaining water (1 cup). Mix well. 5. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.

6. Remove cooker form heat. Allow to cool naturally. 7. Open cooker. 8. Place cooker with chicken on high heat. Stir in cashew nut paste, tomato ketchup and sugar. Cooker till gravy thickens (approximately 2 minutes), stirring constantly . Serve hot. http://www.awesomecuisine.com/recipes/1176/1/Chicken-with-CashewNuts/Page1.html#ixzz0J3NXLKB6&D

Chicken with tangerines Recipe
Ingredients: * 10 g raisins * 1 tablespoon Madeira * 1 chicken [1300g](ready for cooking) * 1 teaspoon red sweet pepper pepper * 2 tablespoons oil * 1 clove of garlic * 1 can tangerines (190g) * 125 ml bouillon * 1 tablespoon Soya sauce * 1 tablespoon starch flour * 0.5 teaspoon ginger (powdered) * 50 ml cream * 10 g sliced almonds Direction: Soak raisins with Madeira. Cut the chicken in 4 portions and season with salt, red pepper and pepper. Heat the oil in a pan and roast the chicken for 10 minutes. Fill bouillon with tangerine juice up to 250 ml. Chop the peeled garlic very fine and add to the bouillon. Pot-roast the chicken with bouillon for 30 minutes. Add raisins five minutes before pot-roasting ends. Arrange the chicken pieces on a plate. Make a sauce with bouillon and starch flour, season with Soya sauce, ginger, salt and stir the cream under the sauce. Spoon the sauce over the chicken. Decorate with sliced, roasted almonds. http://www.awesomecuisine.com/recipes/990/1/Chicken-withtangerines/Page1.html#ixzz0J3Nanz9s&D

Chicken Malai Makhni Recipe
Ingredients: * 200 gm chicken malai kabab * pinch of garam masala * 60 ml cream * 30 gm butter * pinch of kasoori methi * Makhni Sauce * 200 gm tomato puree * 100 gm tomatoes * 60 gm onions * 5 gm ginger * 2 green chillies * salt and pepper- to taste * 1 tsp garam masala * 3 tbsp oil * 50 gm fresh coriander * pinch of red chilli powder Method: Heat oil in a kadahi and make the makhni sauce. Add the onions, ginger, green chillies and the garam masala and saute for a minute. Add the tomatoes, the tomato puree and cook for 15 minutes.

Add the chicken pieces and butter and cook for 2 minute. Add the cream, season and garnish with kasoori methi and a pinch of garam masala. http://www.awesomecuisine.com/recipes/912/1/Chicken-MalaiMakhni/Page1.html#ixzz0J3Ne5rIz&D

Goan Coconut Curry Recipe
• • • • • • • • • • • • • • • • • •
Ingredients: 1 kg chicken 1/2 cup coconut cream tamarind pulp extracted out of (20 g) ball of tamarind 2 tbsp cumin seeds-dry roast 2-4 whole dried red peppers-dry roast 2 tbsp coriander seeds-dry roast 1 tbsp poppy seeds-dry roast 3/4 cup grated coconut 6 cloves garlic 2 tsp chopped ginger 1 tsp garam masala 1 tsp turmeric 1 1/2 tbsp salt 1 cup onions-chopped fine 8-10 curry leaves 1 cup tomatoes-grated 2-3 green chillies-slit 1/4 cup oil chopped coriander leaves-for garnish Method: Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste. Heat oil, add the onions and the curry leaves and stir fry, till the onions are light brown. Add tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till the mixture starts sticking to the pan a little.Add about 1 1/2 cups water and mix well. When it comes to a boil, lower the heat and simmer for about 10minutes. Add the coconut cream and tamarind pulp. Bring to a boil and then simmer for about 2 minutes. http://www.awesomecuisine.com/recipes/905/1/Goan-Coconut-Curry/Page1.html#ixzz0J3Nl9JGs&D

Calicut Chicken Biryani Recipe
Ingredients: Marinade 1/2 kg chicken 1/2 cup yoghurt 25 gm coriander leaves 25 gm mint leaves 10 gm curry leaves 1/2 tsp cumin seeds 1 tsp coriander seeds 1/2 tsp aniseed powder 25 gm chopped green chillies 20 gm garlic 2 tsp chopped ginger 1/2 tsp turmeric powder

1 tsp lime juice 1 tsp poppy seed paste Main preparation 1 tbsp clarified butter 5-6 cinnamon pieces 1 bay leaf 4-5 cardamom seeds 4-5 curry leaves 4-5 cloves 1 chopped onion 250 gm broken rice 1/2 litre water Biryani masala 2 tbsp clarified butter 5-6 cinnamon pieces 1 bay leaf 4-5 cloves 4-5 cardamom seeds 1 nutmeg 100 gm onions 1 medium tomato cut in 4 Method: For the Marinade: mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour. For the rice: heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and sweat till they turn translucent. Add washed and cleaned rice. Cook till rice turns translucent. Add water. When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15 minutes. The rice is done. For the Biryani Masala: heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves. Add onions and saute till brown. Add tomatoes. Add marinated chicken. Cover pan and cook for at least 5 minutes on a medium flame. Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken. Layer the serving bowl with alternating layers of rice and the chicken masala. Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins. http://www.awesomecuisine.com/recipes/1922/1/Calicut-ChickenBiryani/Page1.html#ixzz0J3NpJyDW&D

Pot Roast Chicken Recipe
Ingredients: For the chicken: 1 kg whole broiler chicken 1 tsp of ginger garlic paste

2 tbsp curd 1 cup water salt - to taste For the gravy: 3-4 tsp vegetable oil 1 small bowl chopped onions 1small bowl chopped tomatoes 1 cup chicken stock 1 chicken cube (optional) 2 tsp wostershire sauce salt and pepper - to taste Method: First marinate the chicken with the curd , ginger garlic paste and salt for 4 to 5 hours. Now heat the chicken stock in a pan. In another deep vessel, heat the oil and saute the onions till golden brown. Add the tomatoes and cook till soft. Remove and add them to the chicken stock. Let it simmer for five minutes. Add the some salt, pepper and wostershire sauce. Continue simmering for 2 minutes, then strain it and keep aside. Now place the whole chicken in the same deep vessel. Let it brown on all sides. Add the water, cover and cook for 20-30 minutes. Serve with hot gravy and vegetables. http://www.awesomecuisine.com/recipes/1919/1/Pot-Roast-Chicken/Page1.html#ixzz0J3Nt1CIG&D

Chicken Gravy Recipe
Ingredients: Chicken - 1/2 kg Onion - 2 Tomato - 2 Ginger garlic paste - 2 tbsp Red chilli pdr - 2tbsp Pepper - 1 tsp Salt - 2 tsp Karam Masala Powder - 1/2 tsp lemon- 1/2 tbsp Corainder leaves - for garnish Method: 1) Marinate chicken with g.g paste, red chilli pdr.salt,pepper,lemon, karam masala powder for 1hr. 2)Keep this mixture in low flame for about 10 to 15 mts. 3) Take a new pan .pour some oil and cook onions until golden brown.Now add the chopped tomatoes and cook well.Add the remaining 1 tbsp ginger garlic paste , and add the half-cooken chicken with it. 4)Cook it for 10 minutes until the chicken cooks well 5) Garnish with corainder leaves. 6) Serve hot . 7)Best with rice and prota. http://www.awesomecuisine.com/recipes/1903/1/Chicken-Gravy/Page1.html#ixzz0J3NwyM77&D

Chicken Fried Rice Recipe
Ingredients: 1 cup rice 1 tbsp salt 120 gm oil 2 tsp garlic paste 1 cup spring onions-chopped fine 3/4 cup cooked and finely chopped chicken 2 tbsp celery-finely chopped 2 tsp soya sauce 1 tbsp vinegar 1 tsp chilli sauce Method: Boil the rice with 1 tsp salt and 1 tbsp oil, till bite-like. Drain and rinse under cold water. Leave in the colander and work 1 tbsp oil into it. Heat the rest of the oil and saute the garlic and onions, till onions are a light brown. Add the chicken and stir-fry till well mixed. Add the Soya sauce, vinegar and chilli sauce, mix well and add the rice. Stir till rice and chicken are well mixed and serve. http://www.awesomecuisine.com/recipes/1881/1/Chicken-FriedRice/Page1.html#ixzz0J3O1gOGN&D

Boneless Chilli Chicken Recipe
Ingredients: 350 gm boneless chicken-diced 1 egg-slightly beaten 1/2 cup corn flour 1/2 tsp garlic paste 1/2 tsp ginger paste oil for deep frying 2 cups onions-chopped coarsely 2 tbsp green chillies-thickly sliced 1 tbsp soya sauce 2 tbsp vinegar some greens for garnish salt - to taste Method: Mix together the chicken, egg, corn flour, garlic and ginger paste, and enough water so that the chicken pieces are 'coated' with the batter. Leave thus about 1/2 an hour. Heat the oil and deep fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through. Drain on absorbent paper till required. Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look 'wet'. Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the chicken. Mix well, and serve garnished with some greens.


Chilli Chicken Recipe
Ingredients 1 lb chicken cut to small pieces 15 green chillis chopped small 2 tsp Ginger/garlic paste 1 tbsp dark soy sauce (more if required for saltiness) 1/2 cup white vinegar 1 tbsp oil 1 tsp constarch dissolved in 2 tbsp water Method: Marinate the chicken pieces with the ginger/garlic paste and soysauce for 2 hours. In a cupm, soak the chopped green chillis in vinegar for the same time. Heat oil, fry the chicken. When the translucense dissapears, pour in the vinegar and cook the chicken until it is done. Pour the cornstarch mix at the end, mix well. Cook for 5 more minutes. Serve with rice. http://www.awesomecuisine.com/recipes/1877/1/Chilli-Chicken/Page1.html#ixzz0J3ODqQMU&D

Dhaba Chicken Recipe
Ingredients: 1 chicken-cut into pieces, washed and wiped 3/4 cup oil 1/2 tsp cumin seeds 2 bay leaves 2 dried red chilly 1 tsp garam masala 1 cup onion-chopped 1 tbsp ginger garlic paste 1 tbsp chopped coriander 1 tsp turmeric powder 1 tbsp coriander powder 1 tsp red chilly powder salt-to taste Method: Wash the chicken thoroughly. Heat oil and add cumin, bay leaves, and dried red chilly. When the cumin begins to splutter, add garam masala, onion and saute for sometime over medium flame till onions are a little soft. Add ginger garlic paste, powdered masalas, chicken, salt and saute over high heat till chicken is opaque. Lower the flame to low and stir fry till tender and fat separates. Add water to the consistency of the gravy you want and cook some more.

Garnish with chopped coriander. Serve hot garnished with the coriander. http://www.awesomecuisine.com/recipes/1860/1/Dhaba-Chicken/Page1.html#ixzz0J3OGzeEv&D

Tandoori Murg Recipe
Ingredients: 700 gm whole chicken 10 ml lemon juice 30 gm ginger garlic paste salt Red Marinade 500 gm yoghurt 75 gm ginger garlic paste 75 ml oil 15 gm garam masala 20 ml lemon juice 10 gm red chilli paste salt Method: Skin, clean and make deep cuts chicken. Keep the chicken whole. Rub the chicken with lemon juice, ginger garlic paste and salt. Leave aside for an hour. Whisk all the ingredients for red marinade in a bowl. Coat the entire chicken and leave aside for 2 hours. Skewer and cook in a medium hot tandoor until done. Alternate method for a tandoor could be an oven. http://www.awesomecuisine.com/recipes/1846/1/Tandoori-Murg/Page1.html#ixzz0J3OSBMQ6&D

Chicken 65 Recipe
Ingredients Chicken 1 Kg Chilli Powder - 4 tsps Chicken 65 masala ( optional ) Ginger & Garlic paste 3- 4 tsp Tumeric Powder 1 tsp Curd ( optional ) Lemon curry leaves oil salt to taste Method Take the chicken and wash it nicely. Then add the chilli powder, ginger garlic paste, tumeric powder, curd ( optional ) salt and marinate the chicken, keep it aside for 1 hr. Then in a kadai take some oil and heat it for deep frying the chicken. While deep frying the chicken add 3-4 curry leaves to each set you are frying that will give a flavour. After frying the chicken , squeeze the lemon on top of it and serv http://www.awesomecuisine.com/recipes/56/1/Chicken-65/Page1.html#ixzz0J3OWzHBh&D

Crisp Chicken Wings Recipe
Ingredients: 6 chicken wings-pricked 2-3 places 1 egg-slightly beaten 1 cup cornstarch / cornflour 1 tsp garlic paste 1 tsp ginger paste 1 tsp salt oil for deep-frying Method: Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are `coated' with the batter. Leave thus about 1 an hour. Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through. Drain on absorbent paper. Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve. http://www.awesomecuisine.com/recipes/1817/1/Crisp-ChickenWings/Page1.html#ixzz0J3ObkPLd&D

Pepper Chicken Recipe
Ingredients: 1 cup whole chicken 3 onions finely chopped 2 tomatoes finely chopped 2 tsp ginger-garlic paste 2 tsp fennel seeds powder 1 tsp mustard seeds 1 tsp garam masala 3 tsp red chili powder 2 tsp cummin seeds ½ tsp turmeric powder 4-6 tsp freshly ground pepper powder 2 tsp coriander powder 2 tbsp fresh coriander leaves, finely chopped salt to taste oil Method: Clean the chicken and cut in small pieces. In a nonstick frying pan, heat the oil. Then add the mustard seeds and the fennel seeds powder. After they fry, add the ginger-garlic paste and allow to fry on low heat. After the ginger-garlic paste fries well, add the onions and allow them to cook till they are golden brown in color. Then add the chicken pieces and mix well. Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow to cook for some time. Then add the cumin seeds, coriander powder and pepper powder , mix well and allow to cook some more. When the chicken is half cooked, add the coriander leaves and the tomatoes and mix well. Cover the pan and let the chicken cook well. Serve hot with chapits or parathas. http://www.awesomecuisine.com/recipes/86/1/Pepper-Chicken/Page1.html#ixzz0J3Oi64Pa&D

Chicken Momos Recipe
Ingredients: Dough 2 cups refined flour 1/2 tsp salt 1/4 tsp baking powder Filling 1 cup chicken-minced 1 tbsp oil 1/2 cup onion-finely chopped 1 tsp garlic chopped 1/2 tsp soya sauce 1/2 tsp salt 1/4 tsp vinegar 1/4 tsp black pepper Method: Mix the refined flour, salt and baking powder and knead to a stiff dough, with water. Heat oil and add the onion and garlic. Saute till a little soft and add the chicken. Turn around over high heat till chicken is almost cooked. Take it off the heat and mix in the soya sauce, salt, vinegar and black pepper. Roll the dough thin (translucent) and cut into 4"-5" rounds. Take a round, wet edges and place some filling in the center, bring edges together to cover the filling, twist to seal and fill the rest in the same way. Steam for about 10 minutes and serve with soya sauce and chilli sauce. http://www.awesomecuisine.com/recipes/1815/1/Chicken-Momos/Page1.html#ixzz0J3OlOYEw&D

Kerala Roast Chicken Recipe
Ingredients: 1 kg chicken 5 tsp coriander powder 3 tsp chillie powder 1/4 tsp turmeric powder 1 tsp pepper powder salt-as per taste 2 tsp garam masala 4 tsp ginger paste 4 tsp garlic paste 4 tomatoes 3 large onions 6 green chillies 3 tbsp soya sauce 4 tbsp oil curry leaves Method: Clean the Chicken and make a few slits in both sides. Mix items 2 to 6 with 1 tsp garam masala and add 2 tsp garlic and 2 tsp ginger paste. Mix well. Marinade chicken with this paste both inside and outside. Keep the chicken for one-hour.

Heat the oil. Fry the sliced onion, green chilly, curry leaves still onion becomes brown. Add remaining ginger and garlic paste and garam masala. Add chopped tomato (small slices). Stir it still oil clears. Add soya sauce and place the chicken. Add 1/2 cup water. Cover the frying pan and boil it. Remove the cover two or three times and transpose the sides and get chicken roasted.

Chicken Kolhapur Recipe
Ingredients: 1 kg chicken 2/3 cup curd 1 tsp turmeric powder 2 tsp red chilli 1 tsp garlic paste salt to taste 1 tsp lime juice 2 tsp corn or peanut oil 1 bay leaf 2 pieces cinnamon 6 pieces cloves 1/2 tsp crushed black pepper 2 medium onions 2 tsp grated coconut 1 large cut tomato 2 tsp oil 1 tsp coriander leaves Method: Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready. Add the cut chicken pieces to the marinade and leave aside for half an hour. Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent. Add grated coconut. Saute till coconut color changes. Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender. The Kolhapur masala is ready. Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly. Add paste and simmer on low flame for 5 minutes. Kolhapur chicken is ready. Garnish with coriander leaves. Serve hot with rice. http://www.awesomecuisine.com/recipes/1750/1/Chicken-Kolhapur/Page1.html#ixzz0J3OtvFHI&D

Chicken Salad Recipe
Ingredients 2 whole chicken breast Salt as per taste 1 tsp black pepper powder 1 egg, hard boiled, grated finely 1/4 cup roasted almonds 1 tbsp finely chopped onion 1/2 cup cooked cauliflower florets 1 tsp lemon juice 1/2 cup mayonnaise

1 tbsp chopped corriander leaves 3-4 lettuce leaves Method: Marinate chicken with salt, pepper for 1/2 hour Cook till tender Cool it and make 1/2" cubes of chicken and In a bowl add chicken, onion, cauliflower Mix it well Break lettuce leaves and spread on salad dish Pour the chicken mixture Sprinkle with grated egg and almond, corriander leaves Pour the mayonnaise over it Serve http://www.awesomecuisine.com/recipes/1697/1/Chicken-Salad/Page1.html#ixzz0J3Oy81LC&D

Ceylon Chicken Fry Recipe
Ingredients Peeled Chicken -1 kg (cut into medium size pieces) Dry Red Chillies-10 Pepper-1 teaspoon Coriander-1 teaspoon Jeeragam- 1 teaspoon Garlic 2 pieces Ginger 2 pieces Tomatoes-4 Onion (big)-4 and salt to taste.Oil 5 spoons. Method: Grind chillies, pepper, coriander, jeeragam, garlic and ginger. Mix the grinded items in chicken. Add salt to the above mixture and add little turmeric. Boil everything. In another pan pour oil and fry onions until brown. Now add the boiled chicken in the onions and stir it for 5 minutes until it absorbs the water. Serve hot with rice or chappathis. Note:If you want, you can mix 3 to 4 boiled egg in this http://www.awesomecuisine.com/recipes/1556/1/Ceylon-Chicken-Fry/Page1.html#ixzz0J3PCkiIc&D

Dry Green Chili Chicken Recipe
Ingredients: Chicken – 1kg Ginger garlic paste – 4tsp Onions finely chopped – 6 nos. (if medium) or 4 nos. (if big) Green chilies – 15 nos. Cinnamon – 2 inch Cloves – 5 nos. Green Cardamom – 5 nos. Black Cardamom – 1 no. Black pepper corns – 5 nos. Coriander leaves finely chopped – 1 big bunch Mint leaves finely chopped – 1 small bunch Turmeric powder – ½ tsp Lemon – 1 no. Oil – 5tbsp.

Salt – to taste

Method: Wash the chicken n keep aside for water to drain. Grind green chilies, cinnamon, cloves, green cardamoms, black cardamoms & black pepper corns to a fine paste. Heat oil in a wok, to it add finely chopped onions n stir till transparent & pink in colour. Then add ginger garlic paste, turmeric powder & the ground paste. Keep stirring till oil leaves sides. Now add the chicken n salt to taste n cover n cook for 5 mins. Open the lid n stir, cover n cook again till the chicken is cooked. Adding salt to the chicken makes it leave water so water need not be added for the chicken to cook. To this add finely chopped coriander leaves & mint leaves n cook uncovered till the water dries up, stirring occasionally. After this is done put the flame off n add juice of a lemon n stir. Serve hot!!!! http://www.awesomecuisine.com/recipes/1500/1/Dry-Green-ChiliChicken/Page1.html#ixzz0J3PGvsj5&D

Chicken Stroganoff Recipe
Ingredients: 250 gm chicken breasts-boneless, cubed 1/2 cup white wine 2 tbsp butter 1 tsp oil 2 tbsp refined flour 1 cup chicken stock salt to taste 1/4 tsp black pepper 1 cup sour cream 200 gm dried noodles 1 tbsp butter Method: Pierce the chicken pieces with a fork, on all sides and marinate in the wine. Heat the butter and oil and add the chicken pieces over high heat, and turn around till well coated with the fat. Add the flour and mix well over low heat, till slightly colored. Then add the chicken stock, bring to a boil and then simmer till chicken is cooked through. Add the salt, pepper, and sour cream, simmer till heated through. In the meantime, boil the noodles, drain and mix in the butter. Serve chicken over the cooked noodles. http://www.awesomecuisine.com/recipes/1352/1/ChickenStroganoff/Page1.html#ixzz0J3PKjWGA&D

Chicken Shashlik Recipe

Ingredients: 500 gms boneless chicken breast 2 capsicum 2 medium onions 2 medium tomatoes 1/4 cups lemon juice 1/2 tsp. salt 1 tsp black pepper 1 tbsp Soya sauce 1 tbsp hot sauce oil for deep frying Method: Cut chicken into 1" pieces. Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce. Mix well,cover and leave to marinate for 2-3 hours. Cut the onion, capsicum, and tomatoes into small cubes. Skew chicken and vegetables closely on bamboo skewers. Heat up oil in a big size frying pot or karahi. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal. Decorate with lemon pieces and mint leaves. Serve with hot with mint chutney. http://www.awesomecuisine.com/recipes/1343/1/Chicken-Shashlik/Page1.html#ixzz0J3PODmKR&D

Tandoori Chicken Legs Recipe
Ingredients 12 chicken drumsticks 3 tbsp. tandoori powder 3 tsp. ginger-garlic paste 1 1/4 cup thick yogurt 1/2 tsp. red chili powder 2 tsp. each of coriander powder, garam masala, cumin powder 1-2 tbsp. lemon juice 1 tsp. salt 1 tbsp. oil + additional oil for grilling For serving 3-4 lemons halved and chaat masala Method 1.Prick the chicken legs at several places with the tip of a knife and make cuts in the chicken. 2.Rub the tandoori paste and the ginger garlic paste on the chicken and allow the chicken to marinate, covered in a bowl, in the fridge for 1 hour. 3.Stir the remaining ingredients into the yogurt. 4.Add the yogurt mixture to the chicken and mix well. Taste the marinade. It should be well salted and have a distinctive flavor of ginger-garlic. Push the marinade well into the cuts. 5.Let the chicken marinate, covered in the fridge preferably for 10 hrs. 6.Grill for about 35 minutes or until cooked, keep brushing with marinade several times and lastly with oil. 7.During grilling, turn the chicken pieces frequently. Serve with Squeeze lemon juice and sprinkle chaat masala . http://www.awesomecuisine.com/recipes/1146/1/Tandoori-ChickenLegs/Page1.html#ixzz0J3PRwEKk&D

Crispy Chicken Tidbits Recipe

Ingredients 2 Chicken breasts 1/2 cup Bread Crumbs 1 tsp. Dried rosemary 3 Garlic flakes 4 tsp. Lemon juice 1/2 cup Butter or margarine Salt according to taste Method 1. Preheat the oven to 400 degrees F. 2. Melt the butter in a saucepan, stir in the lemon juice and set aside. 3. Meanwhile cut the chicken breasts into small pieces. 4. Mix the bread crumbs, salt, rosemary and garlic in a plate. 5. Dip the chicken pieces in the lemon butter and then roll in the bread crumb mixture. 6. Place the chicken pieces on a greased baking pan and bake for 10-15 minutes or until the pieces turn golden brown. http://www.awesomecuisine.com/recipes/1144/1/Crispy-ChickenTidbits/Page1.html#ixzz0J3PZ6kEf&D

Chettinad Fried Chicken Recipe
Ingredients: 3 lb chicken 1 tsp salt ¼ tsp ground turmeric 4 tbsps vegetable oil ½ tsp black mustard seeds ½ tsp skinned urad dal ½ tsp whole fennel seeds 5 whole dried red chillies 1 medium onion, peeled and chopped Instructions: 1) Cut the chicken into small serving peices as one might for chinese food. The breast should be split in half and each half cut into 6-8 peices. Thighs and drumsticks should be halved.Rub 3/4 tsp salt and the turmeric onto the chicken and set aside for 15 minutes. 2) Put the remaining salt in a bowl with 3 tbsps water and set aside. 3) Heat the oil in a wok or frying pan over a medium high flame. When hot add the mustard seeds. As soon as they begin to pop add the dal. As soon as this turns red put in the fennel seeds and red chillies. When they start to darken add the onion and stir and fry until it browns lightly. 4) Add the chicken peices and stir and fry for about 5 minutes. Start sprinkling a little salted water at atime from the bowl over the chicken and keep stirring and frying over a medium high flame. Fry the chicken for about 10-15 mins.All the salt water should be used up. 5) When the chicken is cooked through and slightly browned remove with a slotted spoon and serve.This goes well with Mysore Spinach with Dill, Cauliflower with Dried Chillies and Mustard seeds, Plain Rice and Mysore Split Peas with whole shallots. http://www.awesomecuisine.com/recipes/1097/1/Chettinad-FriedChicken/Page1.html#ixzz0J3Pd1QPN&D

Chicken & Broccoli Casserole Recipe
Ingredients: ½ kg - cooked boned chicken pieces ½ kg - cooked broccoli 2 cups - breadcrumbs 1 tbsp - butter

For the Sauce: 1 cup - cream 1 cup - mayonnaise 1 tsp - lemon juice 2 tsp - curry powder pepper, salt and a pinch of sugar 1 cup - breadcrumbs For Serving: mashed potatoes 1. 2. 3. 4. 5. 6. 7. 8. Method: Turn the oven to 180°C. To Prepare the Sauce: Whip up the cream and fold it into the mayonnaise with the lemon juice, curry powder and seasoning. Mix the breadcrumbs with the parmesan cheese Place a layer of broccoli in the bottom of a heat-proof dish. Cover with the slices of cooked chicken. Pour the sauce over the top. Dot with butter and heat through in the oven for about 15 mins. Serve with the mashed potatoes. http://www.awesomecuisine.com/recipes/918/1/Chicken-amp-BroccoliCasserole/Page1.html#ixzz0J3PgOKKD&D

Chicken Rogini (Red Chicken) Recipe
Ingredients: 1 kg chicken-cut into 8 pieces Marinated with 2 tsp each of ginger & garlic paste for an hour 1/4 cup ghee 4 cloves 1/8 tsp cinnamon-broken small 1 tsp chilli powder 1/2 cup hung curd 1 1/2 tsp salt or to taste 1/2 tsp garam masala 1/2 tsp kewra essence or water Method: Heat the ghee and add the cloves, cinnamon and chilli powder. Add the chicken and saut?ver high heat, till a little opaque. Add the yogurt and continue saut?g over high heat till well mixed. Lower the heat and simmer uncovered, till fat separates, stirring occasionally to avoid scorching. By now it should be tender.Add the salt, garam masala and kewra. Adjust the water according to the consistency you desire, and serve hot. http://www.awesomecuisine.com/recipes/913/1/Chicken-Rogini-RedChicken/Page1.html#ixzz0J3PkhlJu&D

Kalmi Kabab Recipe
1. 2. 3. 4. 5. 6. 7. 8. 9. Ingredients: Oven temp: 450 F-220 C 1 kg chicken (broiler)-skinned and cut into 8-10 pieces 1 tsp ginger paste 1 tsp garlic paste 1 tbsp salt1 cup (200 gm) dahi-placed in a colander to drain out excess water 2 laung (cloves)-roasted and powdered 1/2 tsp dalchini-broken, roasted and powdered 1/2 tsp kala jeera-roasted and powdered

10. 11. 12. 13. 14. 15. 16.

a large pinch of kesar (saffron) 2 tbsp nimbu juice 1/4 cup (30 gm) maida 1 egg slightly beaten 1 large onion sliced into rings 1 tbsp chopped pudina-for garnish 1 lemon cut into wedges Method: Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing, and let marinate for 2-3 hours.Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes. If you can cook it in a tandoor, it is even better. A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.Serve, garnished with onion rings, pudina and lemon wedges. http://www.awesomecuisine.com/recipes/904/1/Kalmi-Kabab/Page1.html#ixzz0J3Po4r7S&D

Butter Chicken Recipe
Ingredients: 1 whole chicken cut up into pieces. 2 tomatoes (blended) 2 onions chopped 1 tbsp ginger-garlic paste 15 cashew nuts (made into a paste using water) 2 tbsp butter 3 tbsp thick cream 1 tsp chili powder 1 tsp oil Cilantro for garnishing Marinade: 1 tbsp tandoori masala 1/2 tbsp garam masala 2 tbsp lime juice 1/2 tsp cumin powder 5 tbsp yogurt Salt to taste Mix all the above ingredients well in a bowl Method: 1. Marinate the chicken in the marinade for one hour 2. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside. 3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates. 4. Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes. 5. Add the butter, cream and chicken. Mix well and cook until it is done. 6. Garnish with cilantro. http://www.awesomecuisine.com/recipes/838/1/Butter-Chicken/Page1.html#ixzz0J3Prk6M3&D

Honey Lemon Chicken Recipe
Ingredients: 750gms chicken breasts 2 tbsp. honey Juice of 3 lemons and rind of 1 lemon 5 garlic cloves crushed 1 tsp. crushed ginger 1 tsp. red chili powder Salt and pepper according to taste

3 tbsp. oil Method: 1. Lightly prick the chicken breasts with a fork. 2. Mix the remaining ingredients together and cooked over medium heat for about 10 minutes. 3. Marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight. 4. Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice. 5. Do not overcook. 6. Serve with Green mint chutney or chili sauce. http://www.awesomecuisine.com/recipes/828/1/Honey-LemonChicken/Page1.html#ixzz0J3Q50vIA&D

Kadai Chicken Recipe
Ingredients: 1/2 lb Chicken(cut into medium size pieces) 2 Onion (medium size) 1 Tomato 1 tsp Chilli powder 2 tsp Coriander powder 11/2 tsp Ginger-garlic Paste 1/2 tsp Fennel 1/2 tsp Turmeric powder 2 Cinnamon(medium size) 1/2 tsp Garam masala powder 4 Cloves 2 Bay leaves 1 tbsp Curd(optional) 1 tbsp Cumin seeds Oil Coriander leaves for garnishing Salt for taste Method: 1. Marinate the chicken with ginger-garlic paste,turmeric powder,garam masala & salt. 2. Pre-heat the oil in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves. 3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato. 4. And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat. 5. Now,add the chilli powder & coriander powder & mix well with the chicken. 6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken. http://www.awesomecuisine.com/recipes/806/1/Kadai-Chicken/Page1.html#ixzz0J3Q96KFs&D

Lemon Chicken Recipe
Ingredients: Chicken - 1/2 Kg Egg (Anda) - 1 no's Sugar (Chini) - 1 teaspoon Garlic paste (Lehsun) - 1 teaspoon White flour (Maida) - 8 teaspoons Lemon sauce Oil for frying Salt to taste

Method: Marinate chicken with egg white, salt, sugar & garlic paste for 10 minutes. Dust the chicken with maida and fry the chicken in hot oil until tender & golden. Keep these pieces warm & dip them in lemon sauce. http://www.awesomecuisine.com/recipes/702/1/Lemon-Chicken/Page1.html#ixzz0J3QCjU5G&D

Chettinad Chicken Recipe
Ingredients: Chicken - 3lb Salt - 1 tbsp Ground turmeric - 1/4 tsp Vegetable oil - 4 tbsp mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Fennel seeds - 1/2 tsp Dried red chilles - 5 Onion - 1 Method : 1. Cut the chicken into small serving peices as one might for chinese food. The breast should be split in half and each half cut into 6-8 peices. Thighs and drumsticks should be halved.Rub 3/4 tsp salt and the turmeric onto the chicken and set aside for 15 minutes. 2. Put the remaining salt in a bowl with 3 tbsps water and set aside. 3. Heat the oil in a wok or frying pan over a medium high flame. When hot add the mustard seeds. As soon as they begin to pop add the dal. As soon as this turns red put in the fennel seeds and red chillies. When they start to darken add the onion and stir and fry until it browns lightly. 4. Add the chicken peices and stir and fry for about 5 minutes. Start sprinkling a little salted water at atime from the bowl over the chicken and keep stirring and frying over a medium high flame. Fry the chicken for about 10-15 mins.All the salt water should be used up. 5. When the chicken is cooked through and slightly browned remove with a slotted spoon and serve.This goes well with Mysore Spinach with Dill, Cauliflower with Dried Chillies and Mustard seeds, Plain Rice and Mysore Split Peas with whole shallots. http://www.awesomecuisine.com/recipes/697/1/Chettinad-Chicken/Page1.html#ixzz0J3QGRWCU&D

Dahi Murg Recipe
Ingredients 1 chicken (800 gms.) - cut into 8 pieces 1 cup curd (preferably from full fat milk) 1 tbsp. mint leaves, minced or finely chopped (optional) 1 tsp. salt 1 tbsp. cornflour mixed in 1 tbsp. curd 1 tbsp. oil 1 small onion - chopped (1/2 cup) 2-3 green chillies (adjust to taste) 1" piece ginger 1 tsp. garam masala powder. Garnish: a few mint and coriander leaves chopped, some kasoori methi. Method Grind together onion, ginger and green chillies to make a paste. In the dish, add 1 tbsp. oil and onion paste. Mix well. Add chicken and all other ingredients except cornflour. Mix well. Micro high uncovered 10 mins. Stir once after 5 mins. Mix cornflour in 1 tbsp. curd. Add to chicken and mix well.

Micro high uncovered 2-3 mins. Let stand 2 mins. Sprinkle chopped mint, coriander leaves and kasoori methi. Note:If thicker gravy is desired, increase cornflour to 2 tbsp. Serves 4-5 persons http://www.awesomecuisine.com/recipes/652/1/Dahi-Murg/Page1.html#ixzz0J3QJfnDg&D

Chicken Curry Recipe
Ingredients 1/2 chicken breasts, skinned and boned 3 garlic, cloves, crushed 1/4 tsp ginger 1 cup low sodium chicken broth 1 onion, chopped finely 1 tsp olive oil 1 cup water 1/2 tsp cummin seeds powder 1 tsp coriander seeds powder 1/4 tsp garam masala 1/2 tsp turmeric powder 1 green chilli, finely chopped 2 tbsp coconut milk 3 tbsp finely chopped coriander leaves Method Make pieces of chicken breasts .Heat oil in a pan .Saute chicken pieces until golden from both sides Remove and drain .Add onion and ginger-garlic and fry till golden brown .Add all the powders, and saute for a minute Add chicken broth and water .Let it boil for 2 minutes .Add chicken pieces .Cover the pan and let it cook for approx 30 mins. Then add coconut milk .Cook for another 1 min. Serve with rice http://www.awesomecuisine.com/recipes/631/1/Chicken-Curry/Page1.html#ixzz0J3QNVsIS&D

Chicken Chennai Recipe

chicken - 1 kg onions - 1/2 kg ginger - 4 cm garlic - 1/2 pod green chillies - 2 corriander leaves - 1/2 cup poppy seeds - 2 tsp tomatoes - 300 gms cloves - 3 cardamoms - 3 cinnamon - 3 pieces bay leaves - 2 fennel - 1 tsp pepper powder - 1 tbsp chilli powder - 2 tsp corriander powder - 1 tbsp turmeric powder - 1 tsp oil - 5 tbsp

Method Clean and joint the chicken. Remove the skin. Slice onions. Grind 1/2 the onions with all the ingredients from ginger to poppy seeds to a smooth paste. Chop tomatoes. Heat oil in a kadai on medium flame. Add all the ingredients from cloves to fennel. Fry for 1 minute. Add onion slices and fry till brown. Add the ground paste and fry well. Add all the powders, fry for 1 minute. Add tomatoes, fry till oil separates at the sides of the kadai. Add chicken pieces and salt. Add 2 cups of water.Cover and lower the flame. Simmer till chicken is cooked. Serve hot with steamed rice. http://www.awesomecuisine.com/recipes/549/1/Chicken-Chennai/Page1.html#ixzz0J3QR4O6o&D

Chicken Cutlet Recipe
Ingredients oil - 2 tbsp onion - ½ cup, minced garlic - 2 tsp, minced ginger - 1 tsp, minced chili powder - ½ tsp turmeric powder - ½ tsp chicken mince - 500 gm garam masala powder - 1 tsp coriander leaves - 1 tbsp, chopped mint leaves - 1 tbsp, chopped bread - 2 slices egg and bread crumbs to coat oil to deep fry salt to taste Method Heat the oil in a kadai. Fry onion, garlic and ginger till fragrant. Add chili and turmeric powder, chicken mince and Salt. Fry for 2-3 minutes. Cover and cook on low flame till the chicken is tender. Add garam masala, coriander and mint leaves. Stir till the excess moisture is dried. Break the bread into very tiny pieces and add to the chicken mixture. Stir well and let the mixture cool. Shape the mixture into cutlets, coat with egg and bread crumbs. Deep fry in hot oil till golden brown. Drain on kitchen paper and serve hot. http://www.awesomecuisine.com/recipes/545/1/Chicken-Cutlet/Page1.html#ixzz0J3QXXmEL&D

Curry Fried Chicken Recipe
Ingredients chicken - 1 (about 1 kg) maida - ¼ cup curry powder - ¼ cup salt to taste oil to fry garlic - 1 tbsp, minced onions - 1 cup, sliced tomato ketchup - ½ cup Method Clean the chicken, remove the skin and cut into joints. Cook the back, wings and neck pieces with 1 cup of water and salt .

Strain and reserve the stock.( use the meat from pieces in other recipe) Combine maida with ½ the curry powder and salt. Roll the remaining pieces of chicken in it and deep fry in hot oil till golden brown. Heat about 3 tbsp of the oil in which the chicken was fried. Add garlic and fry till brown. Add onion and fry well. Add the remaining curry powder, salt and about 1 cup of stock. Cover and simmer till the chicken is cooked. Add the tomato ketchup and simmer for 2 more minutes. Serve hot with fried rice or noodles. http://www.awesomecuisine.com/recipes/541/1/Curry-Fried-Chicken/Page1.html#ixzz0J3QauZI0&D

Roast Chicken Recipe
Ingredients: 1 kg chicken in cut pieces 1 tsp pepper powder 1-1/2 tsp jeera owder 2 tsp any ready curry masala. 1/4 tsp garam masala powder 1-1/2 tsp ginger-garlic paste 1 tsp salt 1 tsp vinegar 2 tbsp Oil Whole spices: 2 elaichi 2 cinnamon 2 cloves 5 pepper corns 2 red chilles 2 bayleaves Method: Heat oil hot and fry the whole spices lightly and rub the powdered spices well onto the chicken pieces. Fry the chicken pieces till all are lightly browned. Put into the pressure cooker, and cook for one whistle. Remove from cooker and dry up the slight gravy on high heat. Serve hot, with salad http://www.awesomecuisine.com/recipes/87/1/RoastChicken/Page1.html#ixzz0J3QxprIS&D

Chicken Madras Recipe
Ingredients 4 skinless, boneless chicken breasts or thighs ½ lemon, juice only 1 tsp garam masala salt 2 tbsp vegetable oil or ghee (clarified butter) 1 large onion, finely chopped ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot 1x400g can chopped tomatoes 50g/2oz desiccated coconut small handful of fresh coriander, chopped Method 1. Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt. 2. Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for

6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread. http://www.awesomecuisine.com/recipes/147/1/Chicken-Madras/Page1.html#ixzz0J3QsZ9RF&D

Crispy Corn Fried Chicken Recipe
Ingredients: 120 gms thin boneless slices of chicken pieces. 2 eggs. 4 tbsp cornflour. Crushed cornflakes, to Coat the fillets. Oil for frying. 125 ml water. For the marinade Juice of 2 lemons. 1 tbsp turmeric powder. 1 tbsp red chilli powder. 1 tbsp ginger paste. 1 tbsp garlic paste. 1 tsp ajwain (carron seed) powder. ½ tsp black pepper powder. Salt to taste. 4 tbsp oil. Method: 1. Clean the chicken pieced well. 2. Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to 3 hours. 3. Make a light batter with eggs, salt cornflour and water. 4. Dip the fillets in batter, drain off excess and coat with cornflakes. 5. Deep-fry chicken till light golden and crispy. 6. Serve hot with lemon wedges. http://www.awesomecuisine.com/recipes/823/1/Crispy-Corn-FriedChicken/Page1.html#ixzz0J3QvcPLZ&D

Chicken Manchurian Recipe
Ingredients: 1/2 kg boneless chicken, cut into cubes 1 tbsp of Soya sauce 1/2 tsp Chinese salt 1/4 tsp white pepper 1 tsp white vinegar For sauce: 1/4 tsp white pepper 1/4 tsp Chinese salt 1/2 cup chicken stock 1 tsp cornflour 1 tsp Soya sauce 1 tsp sugar 1 tbsp tomato ketchup Method: * Wash the chicken pieces, drain water and marinate them with salt, pepper, vinegar and Soya

sauce and set aside for about half an hour. * Heat oil in a pan and fry the marinated chicken until it is tender. * Remove and keep aside. * In the same pan add Soya sauce, sugar, chicken stock, tomato ketchup, salt and pepper. * Bring to a boil, stirring constantly. * Add the chicken pieces and let it simmer until it becomes a thick sauce. * Transfer to a serving dish and serve hot with Chinese egg fried rice http://www.awesomecuisine.com/recipes/727/1/ChickenManchurian/Page1.html#ixzz0J3R4BNE2&D

Chettinad Ginger Chicken Recipe
Ingredients : skinned chicken thighs, each cut into 2 peices - 1 1/4 lb Ground turmeric - 1/4 tsp Salt - 1 1/4 tbsp fresh ginger, peeled & finely chopped - 3" Vegetable Oil - 4-5 tbsp dried chillies, broken into 2or 3 pieces - 1-2 Mustard seeds - 3/4 tsp Urad dal - 3/4 tsp Fennel seeds -1/2 tsp Small sticks cinnamon- 2 garlic cloves, peeled & finely chopped - 5-6 onion, peeled & sliced in fine rings - 1 medium tomatoes, peeled and chopped - 2 cayenne pepper - 1/2 tsp lots of freshly ground black pepper coriander to garnish. Method : 1. Put the chicken pieces into a bowl and add the turmeric and 1 tsp salt. 2. Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight. 3. Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop. 4. Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes. 5. Add the chicken and its marinade, cayenne pepper and the remaining salt. Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally. 6. Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander http://www.awesomecuisine.com/recipes/698/1/Chettinad-GingerChicken/Page1.html#ixzz0J3R7khCb&D

Oven Fried Chicken Recipe
Ingredients 750 gms. crisp savoury biscuits 2 tbsp. parmesan cheese 1 tsp. milk paprika 1 egg white pinch of salt 10 chicken portions. Method

In a processor or liquidizer blend the biscuits to fine crumbs, add the parmesan cheese and paprika and blend a few seconds longer. Tip into a strong plastic bag. Lightly beat the egg white and salt on a shallow plate. One portion at a time, coat with the egg white, add to the crumbs and shake to coat generously. Arrange on a roasting rack bone side downwards. Cook uncovered 5-8 mins. per 450 gms. Leave to stand 5 mins. per 450 gms. uncovered. Cook tips:It is well worth making this crisp savouring coating in a larger quantity as it will store well in a screwtopped jar. Note:Cooked this way the crispy coating really does stay crunchy. It is equally good served cold but do not chill in the fridge as the coating will soften. Serves 4 http://www.awesomecuisine.com/recipes/651/1/Oven-Fried-Chicken/Page1.html#ixzz0J3RAkJKe&D

Andhra Chicken Kurma Recipe
Ingredients chicken - 1 kg coconut - 1 poppy seeds - 2 tbsp chilli powder - 2 tsp or to taste salt - to taste turmeric powder - ½ tsp tomato - 1, chopped onion - 1, chopped finely curry leaves - few cloves - 2 cardamoms - 2 cinnamon - 2 pieces oil - 2 tbsp corriander powder - 1 tsp ginger - 2.5 cm garlic - 8-10 flakes corriander leaves - ½ cup Method Clean and joint the chicken. Extract 1 cup of thick coconut milk and 2 cups of thin coconut milk. Grind poppy seeds to a paste. Grind ginger, garlic and corriander leaves together. Cook chicken with thin coconut milk, salt, turmeric, chilli powder, and green paste. When ½ done, add poppy seed paste, dhania powder and tomato. Simmer till chicken is cooked. Heat oil in another pan, add clove, cardamom, cinnamon, onion and curry leaves. When onion is light brown add the cooked chicken. Simmer for a few minutes. Add the thick coconut milk. Just as it begins to boil, remove from fire. Packaged coconut milk can be used. Mix 1 cup of it with 1 cup of water and use to cook the chicken. Add 1 cup undiluted at the end. 1 Tbsps of ginger-garlic paste can be used instead of garlic and ginger. http://www.awesomecuisine.com/recipes/550/1/Andhra-ChickenKurma/Page1.html#ixzz0J3RDmwEY&D

Goan Chicken Fry Recipe
Ingredients chicken - 1 kg kashmiri chilli powder - 2 ½ tsp cumin seeds - 1 tsp peppercorns - ½ tsp

mustard seeds - 1 tsp cloves - 4 ginger - 4 cm garlic - 1 pod turmeric powder - 1 tsp vinegar - 1 tbsp tomato puree - ½ cup salt - to taste oil - 5 tbsp Method Clean and joint the chicken. Grind all the ingredients from chilli powder to turmeric powder together with vinegar. Add little water to a smooth paste. Mix with salt. Apply this to chicken pieces and keep aside for 1 hr. Add 1/2 cup water and cook covered till chicken is tender and water is absorbed. Add oil and fry till chicken pieces are well fried. Add tomatoes puree and simmer till it forms a thick gravy that coats the chicken pieces. Serve with steamed rice or chapathis. http://www.awesomecuisine.com/recipes/548/1/Goan-Chicken-Fry/Page1.html#ixzz0J3RIvkJr&D

Handi Murgh Recipe
Ingredients For Chicken: chicken - 1 kg lime juice - 2 tbsp curds - ½ cup ginger garlic paste - 2 tsp chilli powder - 1 ½ tsp garam masala - 1 tsp salt - 1 ½ tsp oil - 2 tbsp For Gravy: tomao pureee - ½ cup onions - 150 gms ginger - 2 cm chilli powder - 1 tsp green chillies - 2-3 ghee or oil - 5 tbsp cloves, cinnamon, cardamoms - 2 each kasoori methi - 2 tsp salt - to taste fresh or clotted cream - 2 tbsp Method Clean and joint the chicken. Heat oil, add fennel and fenugreek. When they splutter add curry leaves, garlic and giger. Fry for 1 minute. Add onion and fry till golden brown. Add all the powders and stir well. Add tomato puree and 1-1 1/2 cup of water. Add chicken and salt. Cover and simmer till the chicken is cooked. Serve with steamed rice. http://www.awesomecuisine.com/recipes/546/1/Handi-Murgh/Page1.html#ixzz0J3RSFnFE&D

Chicken Chilli Fry Recipe

Ingredients oil - 1/3 cup onion - 1 ½ cup, thinly sliced ginger - 3 cm, sliced garlic - 8 flakes, sliced green chilies - 4, slit red chilies - 2, broken into pieces chicken joints - 750 gm tamarind paste - 2 tsp salt to taste Method Heat the oil in a kadai. Add onion, ginger and garlic and fry till light brown. Add green and red chilies, chicken joint and salt. Fry, stirring all the time till the chicken turns light brown. Add tamarind paste, salt and ½ cup of water. Cover and simmer till the chicken is cooked. Open the lid and increase the heat till the gravy is thick enough to coat the chicken pieces. http://www.awesomecuisine.com/recipes/544/1/Chicken-Chilli-Fry/Page1.html#ixzz0J3RVPXBy&D

Chicken Kabab Pulao Recipe
Ingredients For Pulao: basmati rice - 2 cups ghee - 1/3 cup onion - 1 cup, sliced garlic - 2 tsp, minced cloves - 6 cardamoms - 6 cinnamon - 2 sticks, 5cm each mace - 2 blades saffron - a big pinch (soaked in little milk) raisins - 2 tbsp almonds - 2 tbsp( blanched and sliced) For Chicken: chicken - 1 small, about 750 gm turmeric powder - ½ tsp chili powder - 1 tsp coriander powder - 1 ½ tsp black pepper powder - ½ tsp poppy seeds - 1 tbsp almonds - 1 tbsp curds - ½ cup oil or ghee - 5-6 tbsp onion - ½ cup, sliced garlic - 4 flakes, chopped salt to taste Method For Pulao: Wash the rice well. Drain completely. Add 4 cups of water and soak for ½ hour. Heat the ghee in a thick bottomed pan. Add all the ingredients from onion to mace. Fry till the onion is golden brown. Add the rice with the soaking water. Add salt. Crush the soaked saffron in milk and add to rice. When the water begins to boil, cover the pan tightly and lower the flame. Leave undisturbed till the water is absorbed and rice is cooked.

Fry the raisins and almonds in a table spoon of ghee ( extra) and mix gently in the rice without breaking the grains. For Chicken: Clean the chicken and wipe dry. Prick all over with a fork. Powder poppy seeds and almonds together. Mix them with rest of the masala , curds and salt. Rub some of this paste inside the chicken. Fill the chicken with some of the pulao and truss securely. Rub some of the curd mixture over it. Heat the ghee or oil in a kadai. Fry onion and garlic. Add the chicken and fry, turning the birds carefully a couple of time. When the chicken is browned, add the remaining curd mixture. Cover and simmer till the chicken is cooked. To serve, arrange the pulao on a serving dish. Untruss the chicken and place over the pulao. Pour the gravy from the kadai over it http://www.awesomecuisine.com/recipes/542/1/Chicken-KababPulao/Page1.html#ixzz0J3RYvJ9e&D

Chicken Masala Roast Recipe
Ingredients chicken - 1 about (1 kg) onions - 1 cup, sliced oil - ½ cup ginger - 2 cm grated coconut - 1 tbsp green chilies - 2 coriander leaves - 2 tbsp, chopped pepper corns - ½ tsp cardamoms - 2 cinnamon - 3 cm piece chili powder - ½ tsp curds - ½ cup salt to taste Method Clean the chicken, wash and wipe dry. Fry the onion slices in hot oil till brown and crisp. Drain and reserve. Grind all the ingredients from ginger to chili powder to a smooth paste. Combine this paste with curds, salt and fried onions. Rub some of this mixture inside the chicken and pour the rest over it. Cover and marinate in frig over night. Place the chicken in a baking dish. Cook in a moderate oven,( 180 degrees C) brushing it at regular intervals with the oil in which onions were fried. When the top side is done, turn the chicken and cook the other side. Serve hot with Roti and Dal. http://www.awesomecuisine.com/recipes/540/1/Chicken-MasalaRoast/Page1.html#ixzz0J3RdGxDD&D

Chicken Fry Recipe
Ingredients: 1 lb chicken 1 onion 1 tsp ginger-garlic paste 2 green chilies, finely chopped 3 tsp dhania powder

1 tsp garam masala ½ tsp haldi powder 1 tsp chili powder A pinch of nutmeg and pepper powder Cilantro leaves Salt to taste Method: Heat oil in a pan. Put onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, haldi, pepper and chili powders and let it cook for 5-6 minutes. Add salt and dhania powder to taste and cook until it is done. Garnish with cilantro. http://www.awesomecuisine.com/recipes/83/1/Chicken-Fry/Page1.html#ixzz0J3RgWnJw&D

Pepper Chicken In a Coconut Gravy Recipe
Ingredients: 2-2.5 pounds of chicken cut into pieces 3 tbsp of pepper powder 3-4 flakes of garlic paste A small piece of ginger paste Some dry coconut unsalted butter A few sticks of cinnamon. Some cloves A few cardomom seeds 2 small tomatoes 2-3 tsp coriander powder 2 Medium onions 1 tsp chilli powder A little haldi powder 1 tsp cumin seeds powder Coriander leaves to garnish Salt to taste Method: Smear 2 tbsp of pepper powder and salt on the chickenpieces. Pierce the chicken pieces with a fork and let the chicken marinate for a few hours. Heat some butter (you can also use oil!)in a pan and fry the chicken pieces one by one. Not deep fry, just like frying onions. Keep the fried chicken pieces aside. In the same oil (butter) you used to fry the chicken, now fry the sliced onions, cardomom, ginger, garlic, cloves and cinammon. When the onions are brown, add the coriander powder, chilli powder, haldi, cumin powder and fry for 1½ minutes. Add the coconut and tomatoes and keep frying. Do not add water. Now add the remaining pepper powder (around 1 tbsp) and fry for a minute. Now add water, enough to get a thick paste. Drop the fried chicken pieces into the gravy and you can add water to make it into a thin gravy. Add salt to taste. Boil for 10 minutes, till chicken is well mixed with the pepper masala. Garnish with coriander leaves. Eat hot with rice and enjoy. http://www.awesomecuisine.com/recipes/85/1/Pepper-Chicken-In-a-CoconutGravy/Page1.html#ixzz0J3RnEVJa&D

Chicken Biryani Recipe
Ingredients: Basmati Rice 2 cups Chicken Pieces 1 lb.

Onion 3 large Garlic 2 cloves Ginger 1/4 tsp Green chillies 2-3 Pepper powder as per taste Coriander powder 1 tbsp Garam masala 1/4 tsp Whole garam masala 1/2 tsp Cashew nuts 1 tbsp Raisins 1/2 tbsp Method: 1. Clean basmati rice and place it in colander. 2. Wash chicken pieces and mix it with coriander powder, garam masala powder, pepper powder, and salt. 3. Fry chicken pieces in a pan . 4. In another pan , heat oil and add onions (cut in length wise ), ginger(small pieces), and garlic (small -pieces) . 5. To this , add green chillies when it gets brown in color. 6. Add 1 glass of hot water (no need of adding water when it is cooked in pressure cooker) and put fried chicken pieces in to it. 7. Boil it in a medium heat till it gets cooked. 8. Fry cashew nuts , raisins ,and onion in ghee for garnishing . 9. Heat rice with cardamom, aniseeds,cinnamon and cloves in ghee in a deep vessel and pour 5 glasses of hot water and cook it till whole water gets drained up. 10. Don't forget to mix salt in to hot water. 11. Layer rice and chicken masala simultaneously in a greased flat baking vessel 12. Garnish the top of the rice with fried nuts and raisins . 13. Cover it with an aluminium foil and bake in 280 degrees for 10 minutes. 14. Delicious chicken biriyani is ready. Serves for 3. http://www.awesomecuisine.com/recipes/81/1/Chicken-Biryani/Page1.html#ixzz0J3Rqg8CC&D

Tandoori Chicken Recipe
Ingredients: 1 pound boneless chicken 2 sliced onions 3 limes 5 whole green chillis 3 tbsp onion paste ½ tsp ginger paste ½ tsp garlic paste 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp cumin powder 1 tbsp curds salt to taste ¼ tbsp cinnamon powder ¼ tsp cloves powder 2 tbsp oil Method: Clean the chicken pieces. Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder, coriander, cumin, curds, salt, Cinnamon and Clove powder in a small bowl. Add 1 tbsp oil to it and mix it well.

In a big bowl put all the chicken pieces. Add all the spices from the small bowl onto the chicken. Mix well so that the chicken pieces are covered with the spices. Keep it aside for 6 to 8 hours. Preheat the oven at 450 F. Now spread some oil in a big flat baking tray. Keep all the chicken pieces one by one (in a single layer). Once the oven is ready, place the tray inside the oven for 45 minutes. If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes. Now keep all the chicken pieces in a tray or plate. Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies. http://www.awesomecuisine.com/recipes/88/1/Tandoori-Chicken/Page1.html#ixzz0J3RthAMu&D

Crispy Oriental Chicken Wings Recipe
Category: Baked Chicken Recipes, Chicken Wing Recipes, Garlic Chicken Recipes

In this recipe chicken is cooked with ginger, garlic, soy sauce, onions and eggs. Ingredients:Chicken wings, disjointed (1 1/2 lbs.), Corn flakes (2 c finely crushed), Egg (1 med.), Soy sauce (1/2 c.), Onion, finely diced (1 med.), Garlic powder (2 tbsp.), Ginger powder (1/4 tsp.) Method Of Preparation:Firstly beat the egg in the bowl and mix soy sauce, ginger powder, garlic powder and egg. Set them aside and on a wax paper, mix the crushed corn flakes and diced onions. Now dip the each wing in the soy sauce and then roll them on onion and corn flakes mixture. Now take a glass baking dish and cover and cook the wings on the high for 20 minutes or until cooked No. Of Servings:- 24 appetizers.

Chicken Turnovers Recipe
Category: Baked Chicken Recipes

In this recipe chicken is cooked, shredded and combined with cream cheese and then spread over rolls and brushed with butter and bread crumbs before being baked.

Ingredients: Chicken breast halves (2 skinless, boneless), Pillsbury Crescent Rolls (1 pkg.), Cream cheese (6oz.), Milk (2 tbsp.), Melted butter (1/2 stick), Seasoned fine dry bread crumbs Method Of Preparation:Firstly cook the chicken the chicken in a little water or take the leftover cooked chicken. Now shred the chicken and add cream cheese, salt, pepper and milk. Now take out the crescent rolls and separate into rectangles. Spread chicken mixture in them and roll them into a bundle. Now bake them by placing seam side down. Now brush them with the melted butter and sprinkle with bread crumbs. Now bake them for 20 minutes at 350 degrees. Number of servings: 2 to 4

Golden Chicken Nuggets Recipe
Category: Baked Chicken Recipes

Chicken is baked in the butter and is very delicious. Ingredients:Chicken breasts, skinned & deboned (4 whole), Grated Parmesan cheese (1/4 c.), Powdered thyme (1/4 tsp.), Unseasoned fine bread crumbs (1/2 c.), Butter (1/2 cup melted), Basil (1 tsp.), Salt (1 tsp.) Method Of Preparations:Take chicken and wash and dry it properly. Now cut it into bite size pieces and mix all the dry ingredients and dip the chicken into the butter and then into crumb mixture. Bake on a cookie sheet at 400 degrees for 10 minutes. No. Of Servings:- 8 - 10

Bake Chicken Fingers Recipe
Category: Baked Chicken Recipes

This is perfect dish for kids as an appetizer or for the main course of a meal. it also serves as a great dish for picnics and tea time snacks. Ingredients: Chicken (1lb), Eggs (4), Potato chips (1 packet), Salt, Pepper Method Of Preparation:Switch on your oven and preheat oven to 350 degrees. Now cut the chicken into bite size pieces and season the chicken with salt and pepper. Now take chips and crush them and put them in a bowl. Coat the chicken in beaten eggs and coat with the chips. Now place the chicken on a baking sheet and bake for about 12 minutes at the temperature of 350 degrees or until chicken is cooked. Number of servings: 4

Mustard Chicken Recipe
Category: Baked Chicken Recipes

In this recipe chicken breast halves are spread with Dijon mustard and coated with a saltine-Parmesan-thyme mixture before baking. Ingredients: Chicken breast halves, (about 5 to 6 ounces each ,4 boneless, skinless), Dijon mustard (2 tbsp), Saltine crackers (17), Grated Parmesan Cheese (1/4 cup), Dried thyme (1/2 tsp), Olive oil (2 tbsp), Salt, Pepper Method Of Prepartion:Preheat your oven to 425 degrees. Now line a jelly-roll pan with aluminum foil and set aside. Now take crackers and crush them to make coarse crumbs. Put them in a bowl. Add cheese, thyme and pinch of salt and pepper in it. Drizzle the olive oil in it and mix it well with fork. Drizzle the olive oil on it and mix crumbs until they are well moistened. Place cleaned and dried chicken breasts with skinned side up in the mixture and spread mustard on it. Now sprinkle salt and pepper and press the mustard side of chicken into the crumbs half embedded in it. Place the chicken crumbs side up on the jelly- roll pan. Sprinkle any leftover crumbs on top of chicken breasts and pat them on chicken with your fingers. Bake them for about 20-25 minutes or until middle of chicken is no longer pink. Number of servings: 4

Chicken Parmesan Recipe
Category: Baked Chicken Recipes

This is very easy recipe in which chicken is baked with spaghetti sauce and cheese for a great flavor and taste. Ingredients: Chicken breast halves (4), Eggs (2), Parmesan Cheese(½ cup), Mozzarella Cheese (1cup, 4 oz), Spaghetti Sauce (1 jar,15-1/2 oz), Italian Bread Crumbs (1 cup), Olive Oil (¼ cup) Method Of Preparation:Take the Parmesan cheese and grate it and shred the mozzarella cheese before preparing the dish. Take boneless and skinless chicken and dip in the beaten eggs and then dip it in bread crumbs. Take a skillet and heat olive oil in it. Now cook the chicken in the oil until it turns golden brown. Switch on your oven while you are preparing this and preheat to 400 degrees. Pour spaghetti sauce into11×7″ baking dish and put chicken in this dish on the top of sauce and pour both cheeses. Then place the dish in the oven and bake it for 15 minutes or until the chicken melts. Number of servings: 4

Spicy Chicken Wings Recipe
Category: Baked Chicken Recipes

In this chicken wings are sprinkled with Cajun seasoning and then brushed with margarine and red pepper sauce while baking

Ingredients: Chicken wings (24 to 30), Durkee’s Red Hot Cayenne Sauce (or any bottled hot pepper sauce) 1/2 cup, Margarine, melted (1/4 cup), Favorite brand of Cajun seasoning Method Of Preparation:Plug your oven and preheat it to 425 degrees and cut the chicken wings into two parts.. now on a large cookie sheet, sprinkle Cajun seasoning. Now place the chicken wings on this cookie sheet and sprinkle some of the Cajun seasoning on the top of the chicken. Now bake it for 30 times approximately or until it just starts to become brown. Now turn the chicken wings and mix melted margarine and cayenne sauce and spread it all over the wings. Return it to the oven and again bake it for 30 minutes. Bake it until the wings start to get crispy. serve it with rice or alone. Number of servings: 4-6

Two Time Chicken Recipe
Category: Baked Chicken Recipes

This is the very easy recipe and a great recipe for a dinner party. Ingredients: Chicken (16 pieces) (2 pkgs), French dressing (1 small bottle), Onion soup mix (1 pkg), Whole berry, cranberry sauce (1 can) Method Of Preparation:First take chicken and wash chicken pieces and place it in a deep baking pan. Now add all the other ingredients viz. French dressings, onion soup mix and whole berry or cranberry sauce and boil it with continuously stirring. Now pour sauce over chicken and bake it for 30 minutes at 350 degrees. Remove cover and again bake it for more 30 minutes. Number of servings: 8

Murgh Afghani (Chicken With Melon Seed) Recipe
Category: Grilled Chicken Recipes

In this recipe chicken is cooked with melon seeds, cashew nut paste, khuskhas, cream, butter and white pepper. Ingredients: Chicken (1 Small whole Chicken), Magaz (Melon Seed) paste (1 tbsp), Cashewnut paste (1 1/2 tbsp), Khuskhus (Posto / Poppy seeds) paste (1 tbsp), Cream (1/2 cup), Butter (2 tbsp), Salt, White pepper (2 tsp) Method Of Preparation:Take the chicken and clean it and keep aside. Now make a paste of all the ingredients magaz, cashew nut, cream, butter, khuskhus, salt and white pepper and marinate the chicken in this mixture for at least 4 hrs. Clean the chicken and keep aside. Grill the chicken in a tandoor till they becomes golden. Now serve the murgh afgani hot with the onion rings. No. Of Servings:- 4

Sweet Barbeque Chicken Recipe
Category: Grilled Chicken Recipes

It is very tasty dish in which chicken is cooked with various ingredients like Worcestershire, ketchup, honey, mustard etc. Ingredients: Chicken breasts (6 skinless, boneless), Juice of 2 oranges, Apple butter (1/2 cup), Onions,{ cut into 1/2″ slices, (2 large white)}, Garlic (minced, 3 cloves), Olive oil (1/4 cup), Honey (2 Tbsp), Brown sugar (1/2 cup), Worcestershire sauce (2 Tbsp), Dry mustard (1/2 tsp), Cheese (6 slices), Hot sauce, or to taste (1/2 tsp), Pepper (1/2 tsp), Garlic powder (1/2 tsp), Ketchup (1/2 cup) Method of preparation Take a large shallow dish and place chicken in it. Add garlic, juice and oil in that dish and keep it in refrigerator for almost 15-20 minutes. In the meantime take a small saucepan and add apple butter, honey, Worcestershire, ketchup, brown sugar, garlic powder, pepper, mustard and hot sauce. Cook for 10-12 minutes until the sauce thickens. Now take chicken from refrigerator and cook it on grill or on broiler for about 6-8 minutes per side until it is just cooked, now brush sauce on it and cook for 2 minutes more. Now brush onions with the sauce and cook it until the onions caramelize. Now put the slice of cheese on the chicken and cook it again until cheese melts. Now remove the chicken and serve it with onions on top. Number of servings: 6

Grilled Chicken Salad with Fruit Recipe
Category: Chicken Salad Recipes, Grilled Chicken Recipes

This recipe can be served to as many people as you want. Grilled chicken pieces are combined with eggs and your favorite fruits with your favorite dressings. You can alter the fruits and dressings and can make two different types of salads. Ingredients: Skinless boneless chicken breasts, Hard cooked eggs, sliced, Red onion, thinly sliced, Red grapes, halved, Cherry tomatoes, halved, Grill seasonings (to sprinkle), Mixed salad greens, Feta cheese crumbles Method Of Preparation: Take chicken and grill it properly so that it is fully cooked. Now sprinkle the grill seasonings on the chicken and chop the chicken into bite size pieces. Now mix tomatoes, eggs, cheese, onions and grapes. And serve the salad with your favorite dressing. Number of servings: 4-6

Alexandra Maria’s Curry Chicken Philly Recipe
Category: Chicken Sandwich Recipes, Grilled Chicken Recipes

Shredded chicken is combined with desired amounts of bell pepper, onion, mushrooms, curry powder, vinegar, and Jack cheese in tortilla wraps.

Ingredients: Thinly sliced Deli chicken, pulled apart (allow 3 slices for one serving, 6 for two, etc), Monterey Jack cheese (sliced), Minced garlic (1 tsp), Chopped onions, Orange Bell peppers (cut into strips), Yellow bell pepper (cut into strips), Green bell pepper (cut into strips), Red bell pepper (cut into strips), Mushrooms - sliced, Olive oil, Black pepper (to taste), Curry powder (to taste), Red wine vinegar, Tortilla wraps Method Of Preparation:Firstly preheat grill to medium and in skillet heat 1 tbsp olive oil and add onions and garlic and cook it for 1 minute. Now add mushrooms and peppers to skillet. Now add curry powder and red wine vinegar in the skillet and stir it constantly so that peppers are fully cooked. If you feel that oil is less and peppers are sticking to the skillet add more oil in it. Now add black peppers in it and when the peppers are cooked, add shredded chicken in it. Cook it for 5 minutes on a medium to high heat. Now place slices of cheese in the tortilla wraps and add mixture of chicken in it. Grill it for minute and a half. Number of servings: as desired

Grilled Chicken & Fresh Salsa Wraps Recipe
Category: Grilled Chicken Recipes

This recipe is made with tomatoes, cilantro, onions and garlic. This is an excellent chicken recipe for picnics or outdoor dining. Ingredients: Chicken breast halves (4 boneless, skinless), Lawry’s Herb & Garlic Marinade with Lemon Juice - divided (1 1/4 cups), Chopped fresh cilantro (1 tablespoon), Diced mild green chilies, drained (optional) (1 can), Thinly sliced green onions (1/4 cup), Tomato, chopped (1 large), Red wine vinegar (1 tablespoon), Lawry’s Garlic Salt (1/2 teaspoon), Flour tortillas, (warmed 4 to 8) Method Of Preparation:In a sealable bag, combine chicken, herb and garlic marinade. Now marinate it for 30-40 minutes in a refrigerator. Now in a medium bowl, combine tomatoes, chilies, green onions, herb and garlic marinade, vinegar, cilantro and garlic salt in the bowl and mix and blend it well. Cover them and refrigerate it for 40 minutes. Now remove the chicken from the marinade and discard the marinade. Now grill the chicken for 1015 minutes or until no longer pink. Now cut the chicken into the strips and spoon salsa on the top. Wrap it and serve immediately. Number of servings: 4

Chicken Lollipop Recipe
Category: Chinese Chicken Recipes, Fried Chicken Recipes

Chicken lollipops is an Indo Chinese dish and favorites of everyone and even the child also loves to eat it. Ingredients:Chicken drumettes (5), Minced ginger (1 tsp), Fermented red bean curd (mashed 1 cube), Egg (1, yolk and white separated), Shaoxing wine (OR other Chinese cooking wine), Ground black pepper, Salt, Sugar, Corn flour, Panko breadcrumbs Method Of Preparation:Firstly take out the knife and with that scrape and pull the meat from top to the bottom of the chicken drumette. Now marinate the chicken in the minced ginger, egg white, mashed fermented red bean curd, black pepper, salt and sugar. Now set the chicken in the refrigerator for and keep it there for 10-15 minutes. Now dip the chicken into the corn flour and then into egg yolk and then into the bread crumbs. Keep it in refrigerator and then deep fry them in the oil on the medium to high heat until red brown. No. Of Servings:- 2

Popeye’s Fried Chicken Recipe
Category: Fried Chicken Recipes

Chicken is first marinated with the ingredients viz. eggs, paprika, sugar, salt, baking soda etc and then deep fried in the oil. Ingredients:Chicken (4 pounds), Eggs — well beaten (2), Cornstarch (1 cup), Paprika (2 tablespoons), Self-rising flour (3 cups), Onion Soup Mix — (1 1/2 ounces) (1 package), Spaghetti sauce mix — (1/2 ounce) (1 package),

Corn flakes — crush slightly (3 cups), Baking soda(1 teaspoon), Italian Salad Dressing Mix – Powder(1 package), Seasoned salt (3 tablespoons), Sugar (3 tablespoons), Cold water(1/4 cup) Method Of Preparation:Take self rising flour, corn starch, salt, paprika, baking soda, Italian dressing mix, onion soup mix, spaghetti sauce mix and sugar in a bowl and mix and blend them well (mark it as 1)and in another bowl(mark it as 2) put corn flakes. Take a third bowl (mark it as 3) and beat the eggs and water in it. Put enough of oil in a skillet so that you can deep fry the chicken in the oil. Heat the skillet and let oil to attain the temp of almost 150 degrees. Grease a 9×12x2 baking pan and keep it at side. Now take chicken and roll them into bowl no 1, 2, 3and then again into bowl no 1and then fry them in the oil. Fry them until golden brown. Now put them in a single layer in a prepared baking pan and seal it from the three sides. One side should be kept open so that steam can escape through it. Bake it in the oven which is preheated to 350 degrees for 35-40 minutes. Remove the foil and allow it to bake for another 5 minutes. No. Of Servings:- 4

Szechuan Chicken Stir Fry Recipe
Category: Fried Chicken Recipes

In this chicken is first marinated and then stir fried with vegetables. Ingredients:Chicken breasts (1lb, skinless and boneless), Medium shrimp (1/2 to 1 lb. peeled and deveined), Lemonpepper bottled marinade (I use Lawry’s), Frozen Szechuan-style stir-fry mixed vegetables (1 packet), Sliced water chestnuts (1 small can), Small button mushroom (10-15), Cooking oil, Cooked Basmati rice Method Of Preparation:Take the glass dish or a ziploc bag with lemon pepper marinade to coat the chicken. Now add the cut pieces of chicken in that. Marinate for at least 1 -1 ½ hour, the longer u marinate the tastier it becomes. Take a pan and add cooking oil. Heat it and add chicken to it, stir fry it until it no longer remains pink. Now add the shrimps to it and sauté it 1-2 minutes. Remove from the heat. Now take frozen bag of Szechuan stir-fry mix and cook it as per the directions given on the packet. Now add drained water chestnuts and mushrooms along with the chicken and shrimps. Cook for 1 minute and serve it as you like with or without rice or pasta. Number of servings: 4

Chicken Fried Rice Recipe
Category: Fried Chicken Recipes

Cooked chicken is fried with the rice. It is a very tasty recipe. Ingredients:Chicken, diced and cooked (1 c.), Chicken broth (2 1/2 c.), Eggs (2,slightly beaten), Soy sauce (1 tbsp.), Lettuce (1cup,finely chopped), Long grain rice, uncooked (1 c.), Onion, coarsely chopped (2 1/2 c), Green pepper, finely chopped (¼ c.), Celery thinly sliced (¼ c.), Salad oil (1/3 c.), Salt Method Of Preparation:Take a bowl and combine chicken, soy sauce salt and let stand for almost 15 minutes. Now cook the rice over the medium heat, in the hot oil in the skillet. Cook them until they are golden brown, stirring frequently. Reduce the heat and add chicken with soy sauce and chicken broth. Now simmer the gas for 20-25 minutes and cook the rice until the rice is tender. Now stir the green pepper, onion and celery. Now cook it uncovered until the liquid is absorbed. Now push up the rice at the side of the skillet and add the eggs and cook them. When eggs are properly cooked, blend them into the rice. Now stir in the lettuce and serve at once. No. Of Servings:- 2

Chicken With Garlic Sauce Recipe
Category: Fried Chicken Recipes, Garlic Chicken Recipes

In this recipe chicken is cooked with onions, garlic, soy sauce and honey. Ingredients:Chicken breasts (1 lb), Vegetable oil (2 tbsp), Garlic cloves (2 minced), Chopped green onions (1/4 cup), Corn starch (1 tbsp), Soy sauce (1/4 cup), Water (1/4 cup), Honey (1/4 cup) Method Of Preparation:Firstly combine garlic, soy sauce, water and honey in a bowl and stir it properly to make it smooth. Now marinate the chicken in it and coat it properly. Now refrigerate it for 2-3 hrs. Now in a skillet, heat the remaining oil and transfer the chicken into the skillet and stir fry for five minutes. Now add the left over marinade in the skillet and cook it with stirring it after 30 seconds. Cook it until it thickens. Now remove it to the platter and serve it. No. Of Servings:- 4

Incredible Chicken Recipe
Category: Fried Chicken Recipes

It is a fast and delicious-boneless, skinless chicken recipe in which chicken breasts are topped with bacon, portabella mushrooms, onions, spinach and cheese. Ingredients: Skinless chicken breast fillets (4), Bacon strips (12), Mushrooms (4, medium), White onion (2 medium), Sea salt, Spinach (1 bundle), Garlic (4 cloves), Cheddar cheese (4 thick slices), French bread (toasted,4 slices) Method Of Preparation:Firstly, the slices of bacon were cooked on a medium heat until they became crispy. After it remove them and drain on a paper towel. Set aside. Now cook the chicken on a medium heat in the bacon drippings until the chicken is golden brown in color. Now drain the chicken on a paper towel after removing it from the heat and set aside. In the mean time when chicken is being cooked slice garlic cloves, onions and mushrooms. Then cook them in bacon drippings until they become tender and caramel in color. Take care that you cook all the items on medium heat. Then remove it and set aside in bowl. Then on a same bowl, arrange the cooked chicken and add some salt to taste. After that put the fresh spinach in it and place the lid on it and heat it for few minutes until the spinach is limp, but be sure the color remains bright. Remove the lid and add the slices of cheddar cheese (1 on the top of each chicken breast). Replace the lid and heat it until the cheese is melted. After that crush the remaining bacon strips and sprinkle on the top of chicken. Serve hot with a cold pasta/veggie dish/side salad and enjoy with your family or friends. Number of servings: 4

Citrus and Honey Glazed Crunchy Chicken
Category: Garlic Chicken Recipes

In this recipe, chicken is coated with Japanese-style bread crumbs that is panko, and cooked in oil. Then served with the orange honey sauce. This recipe is very delicious served over buttered rice

Ingredients: Chicken breast halves, Egg (1), Panko (3 cups), Orange juice (2 cups), Olive oil (4 Tbsp.), Garlic powder (2 tsp.), Garlic (2 cloves), Water (1 Tbsp.), Butter (3 Tbsp.), Honey (¼ cup), Salt, Pepper, Orange (1), Parsley (4 Tbsp.) or green chilies (3-4) Method Of Preparation:Firstly mix the bread crumbs and a garlic powder in the bowl. Take another bowl and beat the egg and1 tbsp. of water. Beat them properly. Now take the skinless and boneless chicken breasts and dip the chicken first in the egg and then in bread crumb mixture. Take oil in a skillet and heat it over a medium heat. Sauté chicken for almost 6 minutes until it turns golden from both the sides. Now remove it from heat and put in on platter. Now heat the butter in a sauté pan over medium heat. Add minced garlic to it. Heat it for 2 minutes. Mix orange juice and honey in it. Add salt and pepper according to your taste. Cook on the medium heat until it reduces to half. Put chicken in a pan with orange. Cook for additional 5 minutes. Put chicken on a platter and pour juice over it. Garnish with chopped parsley or chilies whatever you desire. Number of servings: 6

Sunshine Chicken Sauté Recipe
Category: Garlic Chicken Recipes

This dish contains lots of great flavors and is very easy and flavorful dish. The use of orange, ginger and five spice powder to season this dish makes it taste incredible. It tastes very well with rice. Ingredients: Chicken breast halves (4), 5 spice powder (1/2 tsp), Powdered black pepper (1/4 tsp), Minced crystallized ginger(2 tbsp), Honey (1tsp), Sesame oil (1 tbsp), Small minced green onion (1), Orange juice (4 tbsp), Rice vinegar (2 tbsp), Seedless oranges, peeled, sectioned and chopped (2), Water chestnuts sliced (2 tbsp), Salt (1/2 tsp), 1 large minced clove garlic, Finely shredded orange peel (1/2 tsp), Black sesame seeds and cilantro sprigs Method Of preparation:Firstly, wash the chicken and remove skin and bones and then mix up salt, pepper and combination of 5 spice powder in a bowl. Now rub the chicken in this mixture. Take a non stick skillet, put oil and heat it. When the oil is heated up,and then add the chicken in the skillet. Cook the chicken on a medium heat until it becomes brown from both sides. Now lower the heat, cover it and cook for 8 minutes or till the chicken becomes soft. Remove it from the gas and put it on a serving plate. Cover it so that it remains hot. Now add orange juice, vinegar, honey and garlic to the skillet and gently heat it until hot and well blended. Place the sauce in the serving dish. Slice the chicken and arrange on the top of sauce. Garnish it with the black sesame seeds and cilantro sprigs.

Number of servings: 4

Chinese Chili Chicken Recipe
Category: Chinese Chicken Recipes

This chili chicken is fried with green peppers, onions, tomatoes, white pepper, salt and sugar. Ingredients:Boneless chicken (500-600 g), Chicken Broth (2 cups), Egg (1), Soya sauce ( 2 tbsp), Chopped Green Chilies (5-6), Green Onion Chopped (2), Garlic Paste (1 tsp), White Pepper Powder (1/2 tsp), Ajinomoto, Corn Flour/Corn Starch (2 tbsp), Oil to fry, Salt, Sugar (1 tsp) Method Of Preparation:Take the chicken and cut it into small cubes around 1 inch of size. Now mix corn flour and soya sauce( 1 tbsp each), egg and slat in the bowl and mix them well. Now marinate the chicken in this mixture for around 15 minutes. In the meanwhile heat the oil in the skillet for deep frying the chicken. Fry the chicken until it turns golden brown. Now in the separate wok heat the oil and sauté garlic paste and green chilies for few seconds. Now add chicken broth in it and cook for few minutes. Bring it to boil and add sugar, salt and Ajinomoto and the remaining soya sauce. Now add fried chicken in it and cook for 2-3 minutes. Serve it with garnishing it with green onions on the top with rice.

Chicken Florentine Casserole Recipe
Category: Chicken Casserole Recipes

Chicken Florentine casserole is very tasty dish which has a combination of chicken, sauce, spinach, cheese, pasta and basil. Its aroma is great and you like to eat it. Ingredients: Chicken breast halves( 2 to 3 lbs., skinless & boneless), Pasta shells (8 oz. medium ,cooked &drained), Alfredo sauce mix (1 envelope), Frozen chopped spinach (1 box, thawed & drained), Olive oil (2 tbsp), Basil (2 tsp), Curd cottage cheese (16 ounces small), Italian-blend cheese (16 ounces shredded) Method Of Preparation:Prepare the alfredo sauce as directed on the envelope. Take oven and preheat it to 350 degrees. Now cover your skinless and boneless chicken with a plastic wrap and pound it with the meat mallet to about half the original thickness. Now take olive oil in the pan and heat it. Now toss the basil leaves (1 tsp) and cooked pasta shells in the olive oil. Spread it in a 9×13″ baking dish. Now place half of the chicken evenly on the pasta. Spread cottage cheese over the chicken and then spread spinach over it. Now sprinkle half of the Alfredo sauce, Italian cheese and rest of the basil. Now put the remaining chicken on the top of it and put the remaining food items i.e. Alfredo sauce and Italian cheese. Then bake it for 45 minutes in the oven. Number of servings: 6

Chicken Alfredo Lasagna Recipe
Category: Baked Chicken Recipes, Italian Chicken Recipes

This is the Italian dish and if you have a taste for Italian dishes and Alfredo sauce, you will definitely love this great chicken noodles which are layered by cheese, sauce, onions and tomatoes. Every layer has its own taste.

Ingredients: Chicken breasts( 6,boneless and skinless), Garlic roasted alfredo sauce( 2 jars), No boil lasagna noodles (1 box), Frozen chopped spinach (1 box), Milk (1 cup), Balsamic vinegar (1 cup), Olive oil (1/3 cup), Mozzarella cheese(4 cups divided and shredded), Ricotta cheese (1 8 oz container), Parmesan cheese (¼ cup), Tomatoes(3, chopped fine), Onion(1 medium and finely chopped ), Italian dressing mix (1 package), Italian seasoning to taste, Garlic salt to taste, Pepper to taste Method Of Preparation:Take chicken and rinse it thoroughly. After it place the chicken in the large storage bag and keep it in refrigerator. Before refrigerating pour the balsamic vinegar, olive oil and Italian dressing in the bag and shake it well. Now keep in the refrigerator for 1-1 ½ hour. After it grill in the microwave until the chicken no longer remains pink from the center. Now cut the small pieces of chicken not longer and bigger than bite size pieces and put milk and Alfredo in it. Whisk and blend well. Take frozen chopped spinach and defrost in the microwave. Drain it well and mix the salt and pepper according to your taste buds. Now take a different bowl and mix Italian seasoning, ricotta and Parmesan cheese in it. Now in 13 ×9 “baking dish, spread a thin layer of Alfredo sauce at the bottom of the dish. Now spread evenly the layer of noodles over the top of the sauce and add a layer of ricotta mixture and tomatoes over it. Now again spread a thin layer of Alfredo sauce on it and a layer of noodles. Now make a layer of drained spinach and onions over it and above the layer of onions and spinach make a thin layer of mozzarella cheese. Now make another layer of chicken over the noodles and a layer of Alfredo sauce. Sprinkle mozzarella cheese again and make a layer of it. Cover with noodles and spread the remaining Alfredo sauce. Top up with the remaining cheese and bake it for 45 minutes at a temperature of 400 Number of servings: 8

Murgi aur Aloo Ka Sauce Recipe
Category: Chicken Sauce Recipes, Indian Chicken Recipes

Ingredients Chicken in small pieces, skinned (3lb), peeled potatoes (7), salt (1tbsp), sugar (1 1/2tbsp), white malt vinegar (2tbsp), salt (1tsp), tomato puree mixed with hot water (2tbsp), onions cut into fine half rings (1/2lb), vegetable oil (6tbsp), pitted dried apricots (4oz), crushed garlic (1tsp), grated ginger (2tsp), cloves (10), elaichi (7) jeera (1 1/2tsp), broken cinnamon stick (2”), whole dried red chilies (4) and oil for deep frying. Method of preparation:-

Take a grinder, put cardamom, cinnamon, cumin and cloves in it and then grind them. Take a big bowl, put chicken in it and 1teaspoon of grated ginger, 1/2teaspoon of garlic and half of the dried spice mix on the chicken. Mix it properly and rub seasoning on to the chicken and keep it aside for 1 hour to marinate. Put the apricots in a pan with 3/4pt water. Keep it to boil and then reduce the heat to low and simmer it until it gets tender. Turn off the heat and leave it in juice. Heat 6 tablespoon of oil in a pan

over medium heat. Add onions in it and fry them until get reddish brown. Turn the heat to medium and add remaining garlic, ginger and dry spice mix. Now add chicken and cook it for 5 minutes. Add tomato puree and salt. Keep it to boil and then cover it and reduce the heat to low and simmer it for 20 minutes. Add vinegar and sugar, cover and simmer it for 10 minutes. Turn off the heat and spoon off the fat from the surface. Put the apricots and 3tablespoon of juice into the pan with chicken and leave it for 30 minutes. To make potatoes straw. Take a large bowl with 3 pts water. Add salt and mix. Grate the potatoes coarsely. Put the grated potatoes in the bowl of water and stir. Take out the potatoes and squeezing out as much water as possible. Dry them on kitchen paper. Heat the oil in a pan and then add the potatoes straw. Fry them until get crispy and pale golden and then drain them on paper towel. Heat the chicken and serve it with potatoes straws.

Chicken Do Pyaza Recipe
Category: Indian Chicken Recipes

Chicken is cooked in ghee with onions, tomatoes, garlic, ginger and cardamom etc. Ingredients:Chicken (1/2 kg), Onion, (thinly chopped1 kg), Tomatoes, diced (100 gm), Cardamom (1), Cinnamon (2), Ghee (3 tbsp), Ginger 1″, Curd (1/4 cup), Garlic (15 flakes), Chili powder (2 tsp), Turmeric powder (1/2 tsp), Handful of coriander leaves, Cloves (2), Bay leaves (2), Salt, Water (1/2 cup) Method Of Preparation:Take the chicken and wash it properly. Pat dry it and cut in into 1? pieces. Make the paste of ginger and garlic and marinate the chicken into this paste for at least 30 minutes. Now heat the ghee in the skillet and add onions. Fry them until they are golden brown. Now add bay leaves, cinnamon, cloves and cardamom and cook it for 1 minute. Now add tomatoes, chili and turmeric powder and cook until the tomatoes are fully cooked and tender. Now add the chicken in the skillet and ½ cup water. Now add beaten curd and cook on a slow heat until the chicken is properly cooked. Remove from the heat and sprinkle coriander leaves. Serve it with butter roti or naan. No. Of Serving:- 4

Mughlai Chicken Recipe
Category: Indian Chicken Recipes

This is one of my favorite chicken in which cream, onions and lots of spices are used. Ingredients:Boned chicken thighs, 3 pounds, Chicken stock 1 cup, Heavy cream 1/2 cup, Onions, finely chopped 2, Greek yogurt 1 cup, Ground almonds 4 tablespoons, Ginger, peeled 1 (1-inch) piece, Garlic, peeled 4 cloves, Ground cumin 2 teaspoons, Ground coriander 1 teaspoon, Dried chili flakes 1/2 teaspoon, Cinnamon stick, broken in half 1, Cloves 4, Water 1/2 cup, Cardamom pods, bruised 5, Sugar 1 tablespoon, Bay leaves 2, Salt 1 teaspoon, Vegetable oil 1/4 cup, Garam masala 1 teaspoon, Sultanas (golden raisins) 1/2 cup, Flaked almonds, toasted, to garnish 3/4 cup Method Of Preparation:Take the garlic, ginger, coriander, cumin and chili and make the paste of it. Add almonds and water and again blend them well. Now heat the oil in the pan and add fry chicken in it. Add spices and onions in oil and cook on the medium heat until light brown. Pour the paste and cook it again for few minutes. Add yogurt with stirring followed by cream and sultanas. Put the browned chicken and sprinkle salt, sugar and garam masala. Cover and cook it for 15-20 minutes on the medium heat. Before serving just sprinkle the toasted flaked almonds. No. Of Servings:- 4-5

Coca Cola Chicken Recipe
Category: Indian Chicken Recipes

Ingredients Whole chicken (1), ginger paste (4tbsp), garlic paste (2tbsp), onion paste (2tbsp), cumin powder (4tbsp), coriander powder (2tbsp), soya sauce (5tbsp), thick soya sauce (2tbsp), cloves (4), clove flower (2) coca cola (200ml), cinnamon stick (1), water (3c), corn oil (6tbsp) and salt (1tbsp).




Take chicken, clean it and then cut it into bite size pieces. Pour oil in the wok and heat the oil in it and then fry cinnamon stick, cloves and clove flower. When they get pop then add ginger, garlic and onion paste. Fry it until aroma arises. Then add the cumin powder, coriander powder and then fry them on low heat for about 5 minutes. After 5 minutes put the chicken in the wok and mix it well. Now pour 3 cups of water, 1tablespoon of salt and cover it and then cook it until the chicken becomes tender. Add thick and thin soya sauce and again cook it for about 5 minutes. In the end pour the coca cola into the gravy and then serve it with plain rice.

Banno Kabab Recipe
Category: Indian Chicken Recipes

Ingredients Chicken boneless pieces (350gms), dalt (2tsp), chopped garlic (1/2tsp), chopped green chilies (1/2tsp), chopped ginger (1/2tsp), oil (2tbsp), ginger garlic paste (1tbsp), besan (1tsp), turmeric powder (1/4tsp), yellow chili powder (1/2tsp), milk (100ml), kasoori methi (1/2tsp), hung curd (2 1/2tbsp), elaichi powder (1/4tsp), lemon juice (1tsp), salt (to taste). Egg Coating:- Beaten egg (1), chopped coriander (1/2tsp), melted butter (1tbsp), chat masala (1 1/2tsp), saffron dissolved in water (2tsp), chopped cashew nuts (1 1/2tbsp). Method of preparation:-

Take chicken pieces and marinate with ginger-garlic paste and salt for about 30 minutes. Keep it aside. Take a pan, heat 2 tablespoon of oil in it and add chopped ginger, garlic and green chilies. Cook them for a minute and then add 1 tablespoon of besan and cook it until the besan gets cooked. Now add yellow chili powder, turmeric powder and cook it. Add 100ml of milk and again cook it. Take out the pan from the heat and pour the mixture to a bowl. Add hung curd, elaichi powder, kasoori methi, lemon juice and salt. Add the marinated chicken pieces and mix them well. Skewer the chicken pieces closely and shape them with hands. Cook it in the preheated oven for 10-12 minutes. Take it out from the oven and then increase the temperature of oven. Beat the egg with saffron, add chopped coriander and nuts and then mix them. Coat this egg mixture on cooked chicken skewer. Place the skewer once again in the

oven for coloring and cook it until the egg is cooked. Take it out from oven and then baste the chicken with butter and then sprinkle the chaat masala. Serve it hot.

Barrah Kabab Recipe
Category: Indian Chicken Recipes

Ingredients Lamb shoulder chops (21lb), peeled and chopped groundnut (1/2tsp), ground black pepper (1/2tsp), cube ginger root (1/2inch), ground cinnamon (1/2tsp), thick plain yogurt (2/3c), salt (1/2tsp or to taste), cooking oil (1tbsp), ground cumin (1tsp), chili powder (1/2tsp), turmeric powder (1/2tsp), peeled garlic (2cloves), sesame seeds (1tbsp), chopped coarse onions (2tbsp). Method of preparation:-

Take chops, trim the fat from chops and then flatten each chop with a rolling pin. Wipe it with dramp cloth. Put all the ingredients except chops, oil, cumin seeds into a blender and then make the puree. Take a large bowl put chops in the bowl and then pour the blended ingredients over them. Rub the marinate with your hands into each chop. Cover the container with the plastic wrap and keep it to marinate at least for 8 hours or overnight. Preheat the oven to 425 degrees F. Take a roasting pan, line it with aluminum foil, this will help to reflect heat and keep your roasting pan clean. Place the chops on roasting pan in single layer and cook it in the oven for about 10 minutes. Reduce the heat to 400 degrees F. Mix the remaining marinates with the oil and cumin. Brush the chops with this and sprinkle the half of the seeds on the top. Return the pan to the upper of the oven for 10 minutes. Turn the chops and brush the other side with the marinate and sprinkle the rest of the seeds and again cook for 10-15 minutes.

Chicken Pakora Recipe
Category: Indian Chicken Recipes

This is the very easy to make recipe in which chicken is fried in the oil. Ingredients: Boneless chicken pieces ( 500 g), Chopped green chilies (1-2), Onion (1, chopped), Ground cumin (1 tsp), Vinegar (2 tsp), Lemon juice (1 tsp), Ginger garlic paste ( 1tsp), Curd (1 tsp), Oil (2 tsp), Salt (1 ½ tsp) Method Of Preparation: Put all the ingredients viz. chilies, onions, cumin, vinegar, ginger garlic paste, lemon juice, curd, oil and salt in the bowl and blend them well until it turns to a smooth paste. Now marinate the chicken pieces in this mixture and refrigerate it for 40 minutes. Deep fry them until the color changes to golden brown. Now serve them with tomato sauce or mint chutney. No. Of Serving:- 3-4

Murgh Musallam Recipe
Category: Indian Chicken Recipes

This recipe is typical Indian dish and is very tasty, but be careful that you prepare it one day before. Ingredients:For chicken:Chicken (1), Onions (finely chopped) (2 large), Tomatoes (peeled & sliced) (225gms/1/2 lb), Garlic (crushed) (10 flakes), Grated ginger (2 tbsp), Ghee (1 cup), Curd or plain yogurt (1 cup), Lemon juice (1 tbsp), Shelled peas (3/4th cup), Long grain rice (1 cup), Chopped coriander leaves, Bay leaves (6), Hot water (2 cups), Salt Spices:Garam masala powder (2 tsp), Red chili powder (1 tsp), Cloves (8), Cumin seeds (1 tsp), Brown cardamom (1), Roasted coriander powder (1 tbsp), Black peppercorns (6), Turmeric powder (1 tbsp)

Method Of Preparation:Take a bowl and add ¾th garlic and ½nd ginger and ½nd garam masala, salt( 1tsp), 1/3rd turmeric ½ of curd and lemon juice and mix it. Now make the small cuts in the chicken flesh and rub all the paste over the chicken. Set aside for 2 hrs. Heat the ghee in the saucepan and fry the chicken in it. In another pan fry onions in the remaining ghee with 2 bay leaves, cloves and cardamom until they become golden. Add turmeric and chili powder and paste of coriander and cumin seeds along with onions and ginger. Cook it for 10 minutes until the ghee starts to separate and add curd, tomatoes and salt. Now add the chicken and pour water in it. Cook it in the oven 200 degree centigrade for 1 hr. garnish with garam masala and coriander leaves just before serving. No. Of Serving:- 4

Badami Chicken Recipe
Category: Indian Chicken Recipes

Ingredients Chicken cut into small pieces (1 whole), yogurt (1c),almonds (10), ginger (1), cloves (6), cashew nuts (10), coconut milk (1c), oil (1/2c), turmeric powder (1/2tsp), cinnamon (2), cardamom (2), garlic (10cloves), chopped onions (6), salt (to taste) and chili powder (to taste). Method of preparation:-

First take garlic, ginger, cloves, cinnamon, cardamom, cashew nuts and almonds then make the paste of all these ingredients in a blender. Take a big vessel, heat oil in the vessel and add the chopped onions. Fry onions until they turn golden. Now put the ground masala and fry it well. Add 3 to 4 drops of water while frying the masala. You will notice that the oil floats on the top. Now add the chicken and yogurt in the vessel. Season the chicken with salt, chili powder and haldi. Keep it to cook for about 10 minutes and then add the coconut milk in the chicken. Keep it to cook until the chicken gets cooked. When the badami chicken gets ready then garnish it with coriander leaves and serve it hot with rice or chapatti

Indian Chicken Dilruba Recipe
Category: Indian Chicken Recipes

Chicken is cooked with onions, cayenne peppers, almonds and walnuts etc. This is ideal Indian dish. Ingredients: Chicken ( 3-4 lb, skin removed), Onions (2 medium), Ginger ( 1 tsp, chopped), Butter (6 tbsp), Cayenne peppers ( 2-3), Milk ( 1 cup), Yogurt ( 1 cup), Almonds ( ¼ cup), Walnuts ( ¼ cup), Salt,Garam masala, Turmeric ( 1 tsp) Method Of Preparation:Take the cilantro and mince it properly. Mix it with almonds, melon seeds, cashew or walnuts for garnishing (optional). Make the smooth paste of onions and ginger in food processor or mixer. While you are making the paste, heat the butter in the deep skillet and when butter is heated, add onion-ginger paste and cook it until it turns light brown with continuous stirring. Now add chicken and yogurt. Mix it well and cook on the medium heat until it dries and chicken begins to brown in color. Grind the almonds, walnuts, seeds and cashew into a fine powder and mix them with the milk. Add this mixture in the chicken and add turmeric, chili, garam masala and cayenne. Cook it on the medium heat with stirring until the sauce becomes thick and chicken is tender. Serve it with butter roti, tandoori roti or naan. No. Of Serving:- 2

Malai Chicken Recipe
Category: Indian Chicken Recipes

In this recipe chicken is cooked with onion and tomato paste , red chili peppers, cloves, cardamom seeds, cream, dhaniya powder and garam masala. Ingredients:Chicken (1 whole), Onion ( large, 1), Tomato paste (1 can), Red chili peppers (1-2), Cumin (1/2 tsp), Garam masala (1 tsp), Daniya powder (1 tsp), Chili powder (1 ¼ tsp), Ginger paste (1/2 inch), Garlic paste, Coriander, SaltCloves (2), ,Cinnamon sticks (1/2 inch), Cardamom seeds (2), Bay leaf (1), Heavy whipping cream (8 ounces), Turmeric Method Of Preparation:Heat the oil in the skillet and add red chilies, cardamom, cinnamon, cloves and bay leaf. Cook it till the leaves turn golden brown. Now add onions and fry it for 2 minutes. Now add the garlic ginger paste and fry it for 4- 6 minutes. Add chicken and fry for 5 minutes. Now sprinkle chili, daniya powder, turmeric and cumin powder. Cover the chicken with the salt and add water if needed and cook it for 15 minutes till ¾ cooked.

Now add a can of tomato paste and cook it on the low heat. Just before removing it from the heat stir in the cream and cook it for 2-3 minutes and add coriander leave and garam masala and serve it. No. Of Serving:- 4-6

Butter Chicken
Butter Chicken, a non-vegetarian delicacy is one of the most popular dishes not only in India but also other parts of the world. Also known as Murg Makhani, the popular Indian non-vegetarian dish of Butter Chicken is easily available across many Indian restaurants and eateries all over India especially the north of India. Butter Chicken is said to have originated from the popular Moti Mohal restaurant in Daryaganj, Delhi. Butter Chicken is a gravy chicken preparation where butter, cream, tomato and chicken are the main ingredients.


700 gm: Raw chicken

• • • •
½ kg: Curd 1 tsp: Ginger garlic paste 1 tsp: Red chilli powder Salt to taste

• • • • • •
100 gm: White butter ½ kg: Tomato (pureed) ½ tsp: Black cumin seeds ½ tsp: Sugar 1 tsp: Red chilli powder Salt to taste

To Prepare Chicken
• • • •
100 gm: Fresh cream 75 gm: White butter 4-5: Sliced green chillies ½ tsp: Crushed fenugreek leaves


1. 2. 3. 4. 5. 6. 7. 8.

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 overnight. Then roast the marinated chicken in a tandoor 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 or naan.