Dudh Chicken.

Serves 5-6 Cooking time (approximately): 15 minutes ~Ingredients 500 gm chicken 1 mug milk 2 tbsp pepper 2 tbsp salt ½ piece lemon 5 tbsp sunflower oil ¼ cup coriander leaves, chopped ½ medium-sized tomato, finely chopped ~Method Chop the chicken into medium-sized peices. Wash and put in a pressure cooker. Add the milk, pepper and salt. Squeeze in lemon juice till the milk curdles. Mix well. Pressure cook till one whistle. Let it cool for five minutes before opening the cooker. Then, take out the chicken. Heat oil in a pan. Shallow fry the chicken for seven minutes. Garnish with coriander leaves and tomatoes. Serve hot with tea, coffee or any other beverages. Health counter: This dish is rich in protein, great to taste and low on calories when compared to the other recipes I've given here.

Spicy Masala Chicken
Ingredients: 1 tsp Salt 1 tsp Garlic pulp 1 tsp Ginger pulp 12 Chicken Thighs

1 tsp Chilli Powder 2 tbsp Clear Honey 6 tbsps Lemon juice 2 tbsps Vegetable Oil 1 tsp Soft Brown sugar Fresh Coriander springs 1 Green Chilli, Finely chopped 2 tbsps Fresh Coriander, chopped Method: Prick the chicken thighs with a fork, rinse, pat dry and set aside in a bowl. In a large mixing bowl, mix together the lemon juice, ginger, garlic, chilli powsder, salt, sugar and honey. Transfer the chicken thighs to the spice mixture and coat well. Set aside for about 45 minutes. Preheat the grill to medium. Add the fresh coriander and chopped green chilli to the chicken thighs and place them on a flameproof dish. Pour any remaining marinade over the chicken and baste with the oil, using a pastry brush. Grill the chicken thighs under the preheated grill for 15-20 minutes, turning and basting occasionally, until cooked through and browned. Transfer to a serving dish and garnish with the fresh coriander springs.

Balti Chicken
Ingredients: 1 tsp Salt 3 tbsp Corn Oil 3 Onions, sliced 1 tsp Garlic pulp 1 tsp Ginger pulp 1 tsp Chilli powder 1 tsp Garam Masala 4 tbsp Lemon juice 4 Black Peppercorns 2 tbsp Natural Yogurt 1 inch Cinnamon stick 2 Black Cardamon pods tsp Black Cumin seeds 2 Green Chillies, chopped 3 Tomatoes, halved and sliced 1 kg Chicken, cut into 8 pieces 2 tbsp Fresh Coriander, chopped Method: Wash and trim the chicken pieces, and set to one side. Heat the oil in a large karahi or deep round-bottomed frying pan. Throw in the onions and fry until they are golden brown. Add the tomatoes and stir well.

Add the cinnamon stick, cardamoms, peppercorns, black cumin seeds, ginger, garlic, garam masala, chilli powder and salt. Lower the heat and stir- fry for 3-5 minutes. Add the chicken pieces, 2 at a time, and stir-fry at least 9-10 minutes or until the spice mixture has completely penetrated the chicken pieces. Add the yogurt to the chicken and mix well. Lower the heat and cover the pan with a piece of foil, making sure that the foil does not touch the food. Cook very gently for about 15 minutes, checking once to make sure the food is not catching on the bottom of the pan. Finally, add the lemon juice, fresh coriander and green chillies, and serve at once.

Andhra Chicken Pickle recipe
Prep & Cooking: 1 hr 15 mts Cuisine: Andhra Ingredients: 1 kg chicken with bones, cut into bite sized pieces 1 1/2 tbsps ginger garlic paste 1 1/2 tbsps red chilli pwd 1/2 tsp turmeric pwd Juice of 3 lemons, heat for 3 mt and cool 1 1/2 - 2 tbsps salt (adjust) 4 tbsps oil Dry roast and make a powder: 3 tbsps coriander seeds/dhaniyalu 1 tbsp cumin seeds/jeera 1 tbsp poppy seeds/khus-khus/ghasagasalu 1 1/2 tsps methi seeds/methulu/fenugreek seeds 6 cloves 2″ cinnamon stick 1 elaichi/cardamom 1 star anise For tempering/poppu/tadka: pinch of methi seeds 30 fresh curry leaves 3-4 dry red chillis 15 cloves garlic, slightly crushed 3/4 cup oil 1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd. 2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between. 3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between. 4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

Cinnamon . cinnamon. poppy seeds. Onion large . green cardamom. Ginger chopped . Grated coconut .to garnish Oil .1kg.2 tsps. Then add curry leaves.1 tsp. Tomatoes. Cover and cook till the chicken is done. Chicken Tikka . Poppy seeds . aniseed. Fresh coriander .2 nos. fennel seeds in oil and grind to a paste along with ginger and garlic. Red chilli powder .1 tsp. cloves.3 nos. star anise and cardamom can be roasted together. Curry leaves . turmeric powder and sauté.2 tsps. Whole red chillies . Then add two cups of water and lemon juice. Roast the whole red chillies.1/2 tsp.2 tsps. Aniseed 1/2 tsp.1 tsp. remove the skin and cut into 12 pieces. coriander seeds. Chicken Chettinad Ingredients: Chicken . cinnamon. Garlic chopped .1" stick Green cardamom . grated coconut. Heat the oil in a vessel and fry the onions till golden brown.1/2 cup Salt to taste Method: Clean the chicken. medium 3 nos.1 no. mix well and cook for five minutes.Note: Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. Add the tomatoes.1 no.10-12 nos.6-8 nos. Coriander seeds . the ground paste and sauté for some time.1/2 tsp. Cumin seeds . red chilli powder. Add the chicken. Cloves . The recipe I follow calls for heating of lemon juice so do not skip this step. Cloves. Lemon . Garnish with coriander leaves and serve hot with boiled rice or parathas. Turmeric powder .1/2 cup Fennel seeds . Chop the onions and tomatoes separately. Dry roast the spices well over low heat. cumin seeds.

basting at least twice.garlic(paste) 2 tbsp . made with the addition of mint and coriander paste (3 tbsp) to the marinade. Rub the chicken pieces with this mixture.Ingredients: 6 .black pepper(powder) ¼ tsp .red chili powder ½ tsp .turmeric powder 4 tbsp . add the remaining ingredients and mix well.24 tikka in all. green all over). Preparation Time : 40-50 mins Cooking Time : 20-30mins Serves / Makes :Makes 4 servings Chicken Mussalam Ingredients: .gram flour ¼ tsp . Whisk yoghurt in a large bowl.cardamom(powder) 2 tbsp .cumin powder Method: Clean.vegetable oil ¼ tsp . Keep aside for 3 1/2 hours.chicken(legs) ¼ cup . basting at least once. Skewer the marinated tikka at least an inch apart.nutmeg(powder) salt to taste 5 tbsp . In a charcoal grill.lime juice ½ tsp .ginger(paste) 2 tbsp . Preheat the oven to 350 degrees F. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor for 6-7 minutes.yoghurt ½ tsp . In a pre-heated oven. for about the same time. Note: A tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka. Make sure that the chicken does not touch the sides or the bottom of the oven.mace(powder) ¼ tsp . Cut each leg into 4 pieces . basting once. roast the tikka for 8-10 minutes. remove skin and debone chicken.

Thread chicken on to a thin iron rod and place it well inside the tandoor. Remove when well done.to taste .1 tsp Peppercorns .½ tsp Mustard seeds .4 Ginger . Serve hot with onion rings and pieces of lime. ginger and garlic to a paste. Add the chilli powder and beat well. Goan Chicken Fry Ingredients: Chicken . singe and skin). Let it soak in the batter for at least 12 hours. Beat well again.1 pod Turmeric powder .1 tsp Cloves . Add salad oil and colour and strain through fine sieve.1 whole Chicken 20 gms Green Chillies 1 tbsp ginger-garlic paste 2 tbsp grated raw Papaya 1 tbsp lemon juice Salt to taste For Marination: 1 cup Curds 1/2 tsp Red Chilli Powder 1 tsp Kashmiri Chilli Powder 2 tbsp Salad Oil Method: Prepare the chicken (pluck. Cut slits lengthwise over the breast portion and breathwise over the leg portion carefully. Beat curds thoroughly. Grind papaya and add.1 Kg Kashmiri chilli powder .4 cm Garlic .1 tsp Vinegar . Apply salt and sprinkle lime juice all over and keep aside. Grind green chillies.2 ½ tsp Cumin seeds . Rub the batter all over the body of the chicken and well inside the slits.1 Tbsp Tomato puree . Add ground spices.½ cup Salt .

1 tsp Green chillies .½ cup Ginger garlic paste .2 each Kasoori methi .½ cup Onions .1 ½ tsp Oil .1 Kg Lime juice .2 Tbsp Curds .to taste Fresh or clotted Cream . Mix with rest of the ingredients and keep aside for 1 hr-2 hrs. cinnamon.2 tsp Chilli powder .2 Tbsp Method: Method for Chicken Clean and joint the chicken. Add 1/2 cup water and cook covered till chicken is tender and water is absorbed.1 ½ tsp Garam masala . Serves 4-6 Handi Murgh Ingredients: Ingredients for Chicken Chicken . Apply this to chicken pieces and keep aside for 1 hr.2 tsp Salt .2-3 Ghee or Oil . Place in a thick bottomed vessel (handi) or a non stick pan and cook covered till chicken is tender.5 Tbsp Cloves. Add oil and fry till chicken pieces are well fried. Open the cover and cook stirring till all the liquid is evaporated and chicken pieces are . Mix with salt. Add tomatoes puree and simmer till it forms a thick gravy that coats the chicken pieces.2 cm Chilli powder . Grind all the ingredients from chilli powder to turmeric powder together with vinegar and little water to a smooth paste. Serve with steamed rice or chapathis.150 gms Ginger .5 Tbsp Method: Clean and joint the chicken.2 Tbsp For Gravy Tomao pureee .1 tsp Salt .Oil . cardamoms .

its called keema chiken keema chicken ingredients serving 6 1 kg chicken(broiler) . Heat 4 Tbsp of oil or gee. Mince ginger. cream or malai. Add ginger and fry for 1 minute. Add cloves. garlic paste ½ tsp. tried it today. Place kababs on a plate in the form of a ring. Add chicken pieces and simmer for 2-3 minutes. Serve with rotis or naan. Remove to a serving dish and serve hot. nutmeg powder 4 tbsp. Add chilli powder and green chillies.2" pieces (pieces should be of even size) 1 tsp. boneless (skinless) chicken cut into 1 ½" . Let it marinate for 1-2 hours at room temperature. Some juice may remain after kababs are made. add Kasoori methi and pour over the chicken. Stir in the cream. Micro high uncovered 2 mins. Method For Gravy Grate onions. Add onions and fry till brown. The amount of juice will depend on the water content of the chicken. If the kabab is not fully cooked micro high for 1 minute more. cinnamon and cardamoms. Method: Place chicken in a bowl. saunf (aniseed) powder 1 tsp. Add all the ingredients and mix well.well browned (add some more oil if needed). Again micro high 2 mins. red chilli powder ¼ tsp. Note : Check after standing time. Discard it. Slit green chillies. salt 1 tsp. Heat the remaining ghee. Simmer for 5 minutes. Murg Malai Kababs Ingredients: 300 gms. Add tomato puree and salt. Turn over (change the side) of the kababs.

add the large 4 halves of tomato and the green chillies and again cover cook .and put in the whole garam masala. seal and shake to coat. and cook till the whole paste starts leaving the oil at the sides. tej patta 1. Almond Yogurt Sauce: In small bowl. now add pastes. ginger. 2 tablespoons chopped toasted almonds. 1/2 teaspoon coriander and 1/2 teaspoon dried crushed red pepper flakes. 2 tablespoons minced green onion. 4. drain. Refrigerate until served. Bake. oven 40 minutes or until fork can be inserted in chicken with ease. To serve. skin side up. this is when the chicken will be completely cooked and then its your own choice you want to completely soak dry the dishe (this is the original way. . and badi ilaichi 2 tomatoes puri 1/2 cup whole tomato cut into 4 large chunks and green chillies small pieces kadhai. Marinate in refrigerator 30 minutes. and ginger (4onions. on rack in jelly roll pan. Serve Almond Yogurt Sauce in separate bowl for spooning over chicken. till it gets bit brownnish. 2-3 cloves. Remove 2 tablespoons of mixture and set aside. 10-12 garlic cloves. 2.half kg chicken keema paste of onion. or you can leave it with some kind of thick gravvy to be eaten with bread. 1" ginger) 1 tsp garam masala whole garam masala 12 black peper. Place chicken in plastic bag. minced 2 teaspoons coriander 2 teaspoons freshly grated ginger 1 teaspoon cumin 1 teaspoon dried crushed red pepper flakes 1/4 teaspoon salt 1 teaspoon vegetable oil Almond Yogurt Sauce (recipe follows) Cilantro sprigs Small red chili peppers 1. this will make the chicken tender and it'll also make the flavours get perfused inside the chicken. now add the chicken pieces cook for 10 min. Remove chicken from marinade. garlic. 3. now saute chicken keema first. mix together 1/3 cup plain yogurt. jaifal grated 1/4 tsp. add about 1 and a half bowl of water and cover cook at low and wait for another 15 min just after the completion of 10 min. red pepper and salt. Place chicken. brushing occasionally with reserved marinade. garlic. Almond Yogurt Chicken Bombay 4 chicken leg-thigh combinations 1/2 cup lemon juice 2 garlic cloves. cumin. remember the dish has one very important thing it is spicy and has beautiful aroma of perfect spices. coriander. Add vegetable oil to reserved marinade and brush on chicken. refind oil and salt to taste take the kadhai put 1and a half table spoon of refind oil. in 400°F. place chicken on serving platter and garnish with cilantro sprigs and red chili peppers. mix together lemon juice. the whole keema paste will be wrapped around the chicken peices). Makes 4 servings. garam masala powder. In a zip-lock plastic bag.

salt. Punjabi Chicken Categories Ingredients: 4 chicken leg pieces 1 cup yogurt 1 1/2 tsp chili powder 5g garam masala 10g chat masala 1 bunch cilantro 1 tsp ginger-garlic paste 75g onions. Remove and place them in a plate. Heat oil in a pan. cut into small cubes 1 tsp ginger-garlic paste 1 1/2 tsp chili powder 1/2 tsp turmeric powder 1 tsp garam masala powder 1/2 tsp cumin powder 1 tsp coriander powder 4 green chilies. fry chicken pieces only until they get light brown in color. Place all the gravy on a tray. chopped . then chicken pieces and garnish with cilantro on it. garam masala. tomatoes and fry until gravy becomes red color. yogurt. Mix ginger-garlic paste. slit into long pieces 50 gms cashew nuts Few sprigs of coriander leaves. then add chicken pieces along with the gravy (remained in the above mix). orange red color and chicken pieces.Recipe provided courtesy of the National Chicken Council. chopped 100g tomatoes 50g oil A pinch of orange red color Salt to taste Method: Clean the chicken leg pieces. Keep aside for about 2 hours. Fry the onions in the same oil. Used with permission. Onion Chicken Categories Ingredients: 500 gms chicken 4-5 onions.

Cook until the chicken pieces are tender. Now add the above cooked chicken and stir well. Fry the chopped onions. add chicken pieces. Serve hot with plain rice or naan. 1tsp of salt 1tsbp of cornflour 1/2 tsp of Ginger Garlic paste Refined Oil for frying the chicken. Sweet and Sour Chicken Ingredients 1/2 kg of Boneless chicken (skinned and cleaned from the shop) 2 whole lime to be squeezed to take out the juice. Fry the marinated pieces till brown in colour. 3. coriander powder. Mix the lime juice in it stir it for sometime ( syrup should be thick) and simmer it for sometime. stir and remove from heat. Heat oil in another pan and fry the remaining onion cubes. To this. 9. Keep it aside after its fried. cashews for few minutes.4-5 tbsp oil Salt to taste Method: Heat oil in a pan and fry half of the chopped onions until golden brown. stir until the pieces are coated well with the onions mixture. ginger paste and salt. chopped coriander leaves. Sprinkle cumin powder. turmeric. 8. 1 medium sized Chopped Onion 2 cloves of Gralic finely chopped. Slow the flame and add the fried chicken pieces. Try to make the chicken pieces if possible into finger shaped. Mix 1/2 cup of water into the sugar and make thick syrup 2. garlic till pink in colour 10. salt and fry for one more minute. garam masala powder. 5. 7. adding the sweet and sour syrup . 1 pinch of Ajino motto. Marinate the chicken pieces with cornflour. chili powder. 2 tbsp of sugar. Add water if necessary. 2 celery leaves for garnishing Method 1. slit green chilies. Also add gingergarlic paste. Keep it aside 4. Heat the oil in non stick kadai 6.

4. 1 Medium sized Chopped Onion 1 Pinch of Ajinomoto Method 1. Oil for frying 4 whole Red chillies. Add the marinated chicken fry it till 5-10 minutes. corriander leaves. 7. Then add thetomato sauce in it and cook it in slow flame covered with Lid 5. Fry the chopped onions and the whole red chillies till pink in colour 3. red chilies and salt for half hour 2.for sometime 11. Simmer for sometime adding ajino motto in it. Adding a pinch of ajino motto and simmer it for sometime 6. Keep moving it to . Do not add the the extra marinade 3. Its ready to eat and this recipe is enjoyed by the kids. Garnish it with chopped spring onions. carom seeds. Vegetable Oil ½ cup fresh Cilantro (Dhania) DIRECTIONS: 1. 13. 1 cup of Tomato sauce. Marinate chicken pieces with yogurt. ginger garlic paste. Chicken in Garlic and Tomato Sauce Ingredients 1/2 kg of Chicken (skinned) to be cut into small pieces and marinated with 1 tsp of salt and 1 tsp of Garlic paste. Heat oil in a thick pan and add chicken pieces. Ajwain Murg INGREDIENTS: 8 Chicken pieces (thighs and drumsticks) ½ cup Yogurt (Dahi) 2 tsp. It can be had with noodles or rice or with chapathi. Carom seeds (Ajwain) 1 tbsp Ginger-garlic paste ½ tbsp crushed red chilies ½ cup Cream Salt to taste 3 tbsp. Take 1 tbsp of oil in non stick kadai 2. Add the celery leaves into it 12. Cook chicken until it turns brown and all juices are absorbed.

Depending on the kind of chicken. Add rest of cornflour. Lower the heat and add the rest of the marinade 5. 4.ensure even browning. Corn Flour 1 no. Deep fry chicken in hot oil till light brown. Egg 8 nos. white pepper powder. the cooking time can vary. salt and rest of the Soya sauce. after dissolving it in water. Add fried chicken pieces and cook for 3 minutes. Serve hot. Black Pepper(powder) 1 tsp. Bring it to a boil. Green Chilies 6 cloves Garlic Vegetable Oil for frying Salt to taste DIRECTIONS: Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. egg and 1 tablespoon cornflour for ten minutes. salt. Chicken(boneless) 1 pinch Ajinomoto ½ tsp. Add ½ cup of water. Heat 1 tablespoon oil in a wok. Stir constantly. Add cream and chopped cilantro. Soy Sauce 2 tbsps. Food Color(Red) . 6. Add ajinomoto. Soya sauce. Add 2 teacups of chicken stock or water. sugar. Garnish with chopped spring onions and green chilies julienne. You can omit water in step 5 altogether if the kind of chicken you have cooks easily. Sugar 2 tbsps. Using thigh and drumstick will not make the meat hard when overcooked. Add chopped garlic and chopped green chilies and toss for 15 seconds. Butter Chicken INGREDIENTS: ¼ pint Sour Cream 1 tsp. CHILLI CHICKEN INGREDIENTS: 1½ lbs. Continue frying this until chicken is dry and well coated. cover and cook on low heat until the chicken turns tender. Ginger(crushed) ¼ tsp.

Saffron 4 tbsps. Chicken(skinless. Let it thicken. Red Chilies 1 tsp. Add crushed saffron. Add ground almonds. Food Color(Red) 2 tbsps. Chicken(pieces. Save the liquid. Let it marinate overnight. Cardamom 1 leaf Bay leaves ¼ pint Yoghurt ¼ tsp. salt and red coloring and rub into chicken. Butter 1 piece Cinnamon(1 inch) 6 nos. cloves. cut into pieces) 2 ozs. Cloves 6 nos. Raw Cream ¼ tsp. Add chicken pieces and adjust seasoning. lightly fried) ¼ cup Yoghurt 1 tbsp. ginger. Saffron(crushed) ¼ pint Raw Cream 2 tsps. In a saucepan. Corn Flour Vegetable Oil for garnishing Salt to taste DIRECTIONS: Mix yogurt. Cover and simmer gently for 5-6 minutes. if any. Cover and simmer for 3-4 minutes. Bake in a 375 degree oven for 40-50 minutes. Cashews(powder) ¼ cup Vegetable Oil ½ tsp. and cream. Dissolve cornstarch in water and add to the chicken. Onion(large) 1 no. Kadai Chicken INGREDIENTS: 1 lb. cardamoms and bay leaf for 1 minute. Place in an ovenproof dish and brush with oil. Add sour cream and chicken liquid. melt butter and fry cinnamon.3 lbs. Tomato (Masala to grind) . Fenugreek Leaves(dry) 4 nos. Onion seeds 1 no. Almonds(ground) ¼ tsp. Remove from heat.

Add masala paste and fry till oil separates. Serve hot with rice. Heat oil and fry kalonji. turmeric powder. 1 tsp jeera powder and ¼ tbs turmeric powder. add 1/2 cup of water. garam masala. Cover and Cook for 5 minutes. Cover and allow it to cook for 15 minutes. food color. Put the marinated chicken pieces when the onion is fried. ¼ tbs salt. Turmeric Powder 2 tsps. . Chicken Korma INGREDIENTS: 2 kgs Chicken(pieces) ½ kg Yoghurt(sour) 100 gms. All spice powder ½ tsp. Coriander powder 1 cup Vegetable Oil 10 leaves Cilantro 5 leaves Mint Salt to taste DIRECTIONS: Marinate the chicken pieces for 10 minutes in 2 tsp of salt. fry for 5 minutes. Set aside. Chop the onions into fine slices and fry them till golden brown. coriander powder and ginger-garlic paste. add the whole chillies and fry. Add the curd mixture. After 10 minutes add the whipped yoghurt and a cup of water and stir well. cashewnut powder. DIRECTIONS: Mix curd. ½ tsp ginger chopped. Coconut(dessicated) 1 kg Onion 2 tsps. Green Chilies 1 tsp.1 large onion. pepper powder. chopped coriander and mint leaves. Cook covered on a slow flame to a rich creamy gravy. Garnish with grated boiled egg and fried chillies. kesar. Cook for 5 minutes. 1 tomato. Garlic(paste) 5 tbsps. Black Pepper(powder) 5 tbsps. Ginger(paste) 5 nos. Add chicken pieces. kasturi methi and milk powder. ½ tbs chilli powder. Now add dessicated coconut. ½ tbs garlic chopped. 2 tsp coriander powder. ½ tbs garam masala.

lip Smacking Chicken is Ready!!!! Dhuaan-Daar Murgh INGREDIENTS: 1 lb. Garlic(paste) 3 nos. Onion(medium) 3 nos. Yoghurt 1½ tbsps. Egg 5 tbsps. Black Pepper 1 piece Cinnamon Vegetable Oil for frying Salt to taste 2 pieces of charcoal for smoking the dish . add cumin seeds. Red Chilies(powder) ¼ tsp. In a pan heat oil. Turmeric Powder ½ tbsp. Garlic(paste) ½ tsp. Tomato(big) 2 tbsps. Chicken ½ lb. Black Pepper 2 nos. Ginger(paste) 1½ tbsps. Lastly beat 2 eggs and add to chicken and stir till the egg in it cooks well. Cloves 3 nos. Ginger(paste) 1 tbsp. Cumin Seeds 4 nos. Cardamom 5 nos. Vegetable Oil Salt to taste DIRECTIONS: Clean and wash chicken and set aside. Finger licking. Cumin Seeds 1 tsp. Chicken(thigh pieces) 1 tbsp. After a few seconds add ginger garlic paste and saute for 5 mins. When chicken is done sprinkle black pepper powder and mix well. Then to it add chicken and salt and cook on low flame till the chicken tenderizes.Peppered Chicken INGREDIENTS: 2 lbs. Add 1/4 cup water if reqd.

Keep stirring occasionaly. All spice powder(cloves. When chicken is done and oil is floating on top. 9. 3. When tempered. Heat oil and add jeera. Marinate chicken in curd. Ginger(paste) 1½ tsps. 5. cinnamon. Garlic(paste) 2 tsps. Chicken 65 INGREDIENTS: 2 lbs. 8. Cover and let it simmer. cinnamon and 2-3 bay leaves. Mix corn flour. place the embers on it and drop a few drops of oil on it. chilli powder and salt to thick . egg. 4. Cover the vessel immediately. It makes the dish very dramatic if opened at the table with the smoke coming out. Green Chilies 2 cups Yoghurt 1 tsp. Now add required water for chicken to cook. 10.DIRECTIONS: 1. Chicken(boneless. The smoking can be done after dishing out as well. 2. ginger-garlic paste. cardamons. cardamom) 4 drops Food Color(Red) Onion for garnishing 3 tsps. all purpose flour. Red Chilies(powder) 12 nos. Corn Flour 2 tsps. 6. cloves. turmeric and salt and set aside. Lime juice Salt to taste Vegetable Oil for frying DIRECTIONS: 1. Then add the marinated chicken and cook for a while. 7. ginger garlic paste. Turn off the heat. red chilli pwd. Meanwhile keep the pieces of charcoal on gas flame till it becomes embers. skinless thighs) 2 tsps. to it add the ground tomatoes and onions and saute well till the masala begins sticking to the sides. Egg 1½ tsps. Do not allow smoke to escape. Grind together Onions and tomatoes. Let it stay for 5 mins and then dish out. All Purpose Flour 1 no. Keep a small bowl or even onion peels on top of the gravy.

2.garam masala 2 tbsp . Cook for 10 to 15 min stirring in between. red color. 8.green chillies Method 1.peanut paste 4 . Methi Chicken with Peanut Ingredients: 500 g . Add lime juice. garam masala. stir and cover the pan. 4.turmeric For garnishing : 1 . Now take a another pan and heat 6-8 tsp oil. stirring in between 6. little salt and the fried chicken pieces. Add water if required.jeera 100 g .coriander powder 1 tbsp . 5. After 2 min. 2. After cooking. Mix all the ingredients and refrigerate for an hour.tomato 2 . yogurt. Deep fry the marinated chicken pieces till they turn golden. 6. Cover the pan. garam masala. Add chicken pieces to the batter and marinate for an hour. salt. 3. 5.garlic paste 2 tbsp . Add jeera & tomato and stir. peanuts paste.tomato 2 tbsp . garlic paste and turmeric.onion 2 . Serve hot with laccha paratha/rice Murgh Junagadhi . onion paste.chicken 4 tbsp . 4. 3. 9. In a deep bowl put chicken.butter 1 tbsp .onions paste 1 tbsp .oil 2 tbsp . 7.kasoori methi 100 g . coriander powder. Fry for 4-5 minutes and remove from heat. open the pan cover and add marinated chicken. tomato. kasoori methi.lemon wedges 4 . cook for two min. garnish with butter. Heat 4 tsp oil in a sauce pan and add slit chillies. mix well and garnish with onions. red chilli powder.batter.red chilli powder salt to taste 4 .

5. Add onion and fry till golden brown. Serves:4 to 6 Chicken Roast Ingredients: 1 . cardamoms and bay leaves.grated coconut 4 tbsp . 3. Simmer till the chicken is cooked. Heat ghee or oil and add cloves.coriander powder 1 cup .chilli powder 1 tsp .garam masala powder 4 tbsp – ghee Method 1. Add whole garam masala and fry for a few minutes.1-inch sticks of cinnamon 8 .Ingredients: 1 kg .turmeric powder 3 tsp .chicken. 2. 5.cloves 1/2 tsp . Wash the chicken pieces and drain excess water. Serve hot with pulao.cardamon 6 . Fry for about 10 mintues till all the water is evaporated and it becomes brown. 3. Soak cashew nuts in hot water for 30 minutes.salt 6 . 6.cloves 6 . 2. boneless 4 tsp lime juice 1 tsp . Add salt to taste. .cardamom 2 . 4. Drain and grind with all the powders and coconut to a smooth paste.chicken 3 tbsp . Add the ground paste and fry well.cashew nuts 2 tsp .onion. Add chicken and about 2 cups of water.ghee or oil 6 . Skin the chicken and cut into joints.bay leaves 1 � cup . steamed rice or roti. Put salt and lime juice and keep for half an hour. Then heat ghee in a kadai and add the chicken pieces 4. 7. 8. chopped Method 1.

Garnish with coriander leaves. 6.chicken 100 g . Add chicken and fry till it looses all the moisture 5.garlic 2 . Spicy Chicken Ingredients: chicken : 500 grms onions : 4 big size green chilly : 2 ginger garlic paste: 2 teaspoons pepper : 1/2 teaspoon turmeric powder: 1/2 teaspoon red chilly powder: 1-2 teaspoons curd : half cup garam masala powder: 2 pinches curry leaves : 8 leaves coriander leaves: for garnishing salt: as per required oil: 5-6 table spoons Method . 2.garam masala salt coriander leaves to garnish Method 1.red chilli powder 2 tsp . Heat oil in a pan.small onion 10 flakes . fry till golden in colour.green chilli 1 tsp . 3. dhania and garam masala and sprinkle some water and cook for 15 minutes. Add salt. red chilli. Add grated small onion and green chilli. Chicken Masala Fry Ingredients: 500 g .dhania powder 1 tsp . 4.garlic 50 g . Now add the remaining water left out from the chicken and the powdered garam masala and cook till done.6. Add ginger and garlic paste and fry till it is brown in colour.

Make sure that maida is covered almost every where of the chicken piece. 6. take a kadai and pour oil into it.dried red chilly 1 tsp .100 gm oil for deep frying (preferably sunflower oil) Method 1. add 2 pinches of garam masala powder and stir it once again.ginger garlic paste 1 tbsp .garam masala 1 tbsp . 6. 3. Add enough salt and mix it again. add 1/2 a cup of water and cover the kadai with a lid.as reqd allpurpose flour(maida) . 5. 10. chopped onions(small and cube shaped pieces) and chilly pieces into it. Allow it to cook for 5 mins in low flame.onion.10 nos salt . Do not add water. 11. Now add the chopped curry leaves. Easy chicken recipe Ingredients: chicken . Grind together chilly and garlic to a very smooth and thick paste. Then.30 mins.500 gm (cut into medium size pieces) green chillies(hot) . Dhaba Chicken Ingredients: 1 . 7. Pepper.chicken. Then garnish it with Corriander leaves and serve it hot. 3.1. 2. Red Chilly powder. Curd. Now.cumin seeds 2 .10 nos garlic pods . 5. 2. Once the chicken pieces become soft. 4. put the lid and let the chicken cook on low flame. 7. Deep fry it in hot oil. Keep this for 20 . Then add the Marinated Chicken into it and mix it properly.chopped coriander . washed and wiped 1 cup . Keep it aside for 10 mins. Keep stiring in regular periods for atleast 15-20 mins. First clean the chicken and marinate it with Pepper. Marinate chicken with the above mix. 8.bay leaves 2 . Allow them to fry for 5 mins in low flame. 9.oil 1/2 tsp . Salt and Ginger garlic paste for 30-60 mins. 8. After marinating. Take each chicken piece and soak it in the maida. chopped 3/4 cup . 4. cut into pieces.

2. 4. salt and saut over high heat till chicken is opaque. 3.turmeric powder 1 tbsp . then add the chicken pieces into the oil and jeera. and dried red chilly. After you have added the chicken. Chicken Lollipop Ingredients: � kg . Add water to the consistency of the gravy you want and cook some more. add the garnish on the chicken. Let it fry for a little time.1 tsp . Mean while. Wash the chicken thoroughly. 7. Cut chicken into small pieces and wash them and keep them aside.chicken winglets .coriander oil for cooking salt Method 1. cut onions. When the cumin begins to splutter. 3.jeera 1 tbsp . 8. Then let it cook on high flame and then gradually lower the flame as you think it needs to be done. green chillies and coriander and fry all the ingredients together. 9. add garam masala. bay leaves. quickly add in the jeera powder and salt. powdered masalas. 7. 5. 4. Lower the flame to low and stir fry till tender and fat separates. 5. Serve hot garnished with the coriander. Heat oil and add cumin. it is ready to be served.coriander powder 1 tsp . Garnish with chopped coriander. onion and saut for sometime over medium flame till onions are a little soft. chicken.red chilly powder salt to taste Method 1.green chilly a bit . After chicken is done. 2.chicken a bit . Add ginger garlic paste. 6. Enjoy it with hot chapati or rotis.large onion 1 . 8. In a pan heat little oil and add full jeera in it. Jeera Chicken Ingredients: 1 .jeera powder 1 . Add 1 glass of water and then after a few mins and another glass of water. 6.

3.gram flour 2 tsp . Once jaggery is melted. dhaniya powder. Sweet and Hot Chicken Curry Ingredients: 500 g .chicken 50 to 100 g . add chicken pieces and salt to taste. chilli sauce. salt to taste and few drops of red colour to the beaten eggs. 6. cook till the chicken pieces are nice and soft.ginger garlic paste 1 tsp .3 . 3. soya sauce. garam masala. turmeric powder. Simmer for 3 to 4 mins. when water is absorbed add ginger garlic paste. 4.jaggary [gurd] 2 tsp . ajinomoto. 5. 2. flour.ajinomoto salt to taste few drops of red colour oil for deep frying Method 1.eggs 2 tsp . In a pan take some oil.corn flour 2 tsp .soya sauce 1/2 tsp . Squeeze lemon once cook. Add onion paste. Mix well. chiilli powder. corn flour. and then add tomato puree and jaggary. Add gram flour.tomatoes paste 2 tbsp . 4.chilli sauce 2 tsp . In a bowl beat the eggs well.minced chicken 1/4 cup . Stir and serve hot with rice or chapatti Seekh Kebab Ingredients: 1 cup . 2.lemon juice salt to taste Method 1. Wash the chicken winglets.chilli powder 1 . Marinate the chicken winglets in the egg mixture for one hour.dhaniya powder 2 . Deep fry on a low flame till the chicken is tender.chopped onion .flour 2 tsp .onions paste 2 . Cover the lid.

Add tomato pure.2tbsp coriander powder . add sliced onions cook till golden brown. Heat oil.3 tbsp onion seeds(kalonji) .1/2 cup red chilli . cook till oil seperates. Slightly roast kalonji.1 tbsp onions sliced . Kids love this minced chicken kebab as its tasty and not spicy. Take it out and stir fry this in one tsp oil to make it brown in colour. so that it does not stick. Mix all the above ingredients and shape it in long strips like a cylinder. add ginger/garlic paste stir for a moment. 3.800 g sugar .1cup ginger/garlic paste . 5. 1. 2.1 tbsp lemon juice . lime juice and salt and leave for atleast 1/2 an hr. Apply sugar.1tbsp salt to taste Method Clean cut chicken in to small pieces. chopped .chopped coriander leaves 1 tsp . Then put all the chicken strips in the oven and bake for 10 minutes.ginger garlic paste 1 tsp . red chilli powder. Add marinated chicken cook till almost chicken is cooked. saunf and then grind to fine paste 3.1/4 cup . 4. 5. 6.1/2 cup oil .cuminseeds. Now pre heat the oven for 5 minutes at 180 deg. turmeric powder.2 tbsp turmeric powder .2 tbsp malt vinegar .1 tbsp mustard seeds .lemon juice salt as per taste Method 1.1tbsp cumin seeds . mustard seeds.1 tsp fennel seeds (saunf) . 4. Put little oil in your hand while doing so. . 2. coriander powder.2 tbsp coriander leaves. Chatpata Chicken Ingredients: chicken .1 tbsp each tomato pure .1 tsp yoghurt .

green cardamom . clean and make deep cuts chicken.yoghurt 75 gm . Keep the chicken whole.garam masala 20 ml . Add yoghurt. Skewer and cook in a medium hot tandoor until done.chicken 1 tbsp . 7.fenugreek seeds 1 tsp .6.cloves 8 to 9 .fresh coconut whole dhania whole zeera 6 pieces .kalamiri 1 big stick . vinegar. 4. 7. ground masala.tamarind paste 1 tsp .cinnamon 4 . ginger garlic paste and salt. 6. Leave aside for an hour. 3.small onions 1 cup .lemon juice 10 gm . Skin. 5. 2. Whisk all the ingredients for red marinade in a bowl. Lower the heat and simmer till chicken is done. Serve hot Tandoori Murg Ingredients: 700 gm .whole chicken 10 ml .ginger & garlic paste salt to taste For Red Marinade: 500 gm .cousous 2 .ginger & garlic paste 1 tsp . Rub the chicken with lemon juice. Chicken Shakuti Ingredients: 1 kg .lemon juice 30 gm . Coat the entire chicken and leave aside for 2 hours. chopped coriander leaves and salt mix well and add water if necessary.ginger garlic paste 75 ml .oil 15 gm .red chilli paste salt to taste Method 1.

. Remove and put in the mixie along with the fenugreek seeds. Grill on charcoal basting with oil till tender and cooked. ginger. Keep aside for an hour. Cover and let it cook for 20 mins.oil 1 1/2 tbsp . kalamiri. Add grouded paste and cook till oil seperates from the masala. In the same oil.poppy seeds 5 . Heat oil and fry the ground masala for a few mins. red chillies.red chilli powder 1 tsp .cashew nuts 50 gm .kasmiri red chilli powder 2 tbsp . onion.onion 1 tsp . couscous. garlic and saunf till the coconut turns light golden brown.almonds 3 tbsp .thick curd 1 medium . dhania. cardamom for a while and keep aside. turmeric powder and grind to a paste.red chillies 1 tsp .ginger & garlic paste 1/4 tsp .aniseed (saunf) haldi powder to taste salt to taste Method Cut chicken into pieces. salt and garam masala.garlic and ginger paste 1/2 tsp .boneless chicken. cut into 2 inch pieces 1 tbsp . wash and keep aside. chilli powder.salt For Gravy: 1/2 teacup . cinnamon. tamarind. Add oil in a pan and fry the cloves.garam masala salt to taste coriander leaves to garnish Grind to Paste: 50 gm .4 to 5 . zeera. Then add chicken with little water and salt. add ginger garlic paste and fry till light brown in colour on low heat. For Gravy: Heat oil. Chicken Toofani Ingredients: 1/2 kg .thick cream Method Marinate chicken with ginger garlic paste. add coconut.

Then add tomato and capsicum paste and again fry for another 15 mins and let the oil in it comes out. rumali roti or paratha. Make a paste of badam. Serve with naan. Then bake in Conventional Oven at 450 degrees for 10 to 15 minutes.2 tbs curd . Fry cut onions. capsicum in little oil seperately.7 to 8 dalchini . Now cook on low fire for 5 to 7 mins.2 tbs poppy seeds . Cool them and grind to a paste of onions separately. Stir for sometimes and pour 1 cup water. Heat oil in a big pan and fry onion paste for atleast 20 mins.4 to 5 cloves . red color.2 tsp red chilli powder . tomatoes.1/2 tsp dhania powder .3 tsp turmeric .Add cream. Now add badam paste and fry for some more time.2 lb ginger garlic paste . Garnish with coriander leaves and remove from fire. Chicken Tikka Masala Ingredients: chicken breast pieces . chilli powder. pista. They should not be cooked completely.1/4 kg cashew .1/2 kg tomatoes .2 or 3 inch pieces shahzeera . Now u can add 1 glass of water and boil again.1/2 kg capsicum . cooked chicken and salt. cashew.2 tsp Dry Masalas: cardamom .1/2 tsp onions . ginger.2 tbs Method Marinate chicken pieces with 1/2 tsp chilli powder.3 tbs dry coconut . and tomatoes and capsicum together. Lastly add curd. 1/2 tsp ginger garlic paste. . Add baked chicken pieces and cook till it is cooked well.3 tbs pista . little salt for 2 hours. dry masalas. dry coconut. garlic paste.3 tbs badam .1 tsp red colour . Add turmeric. just 75 % only. garam masala. dhania powder. till the oil in it comes out.

which will absorb any excess gravy. sauté 3 minutes. add just sufficient water to prevent it. mix well. If this happens. Add curry powder and tomato paste. sauté onions and garlic until onions is tender. simmer for about 45 minutes or until chicken is tender. cover. Add lemon juice and coconut. Add chicken pieces.5 gms Turmeric (Haldi) 3 gms Red chili Powder (Lal Mirchi) Salt (Namak) 100 gms Yoghurt 1 litre clear Chicken Stock 60 ml Cream (Malai) . as the contents may stick. thinly sliced 2 tblsp curry powder 1 tblsp tomato (tamatar) paste 1 1/2 kg chicken pieces How to make dry chicken curry: Meld ghee in a frying pan. ROYAL CHICKEN RECIPE Ingredients: 12 large Drumsticks of Chicken 75 gms Desi Ghee 100 gms sliced Onion (Pyaj) 6 small Cardamom (Chotti Elaichi) 2 big Cardamom (Motti Elaichi) 3 Cloves (Lavang) 1 stick Cinnamon (Tuj/Dalchini) 25 gms strained Garlic Paste (Lasun Paste) 25 gms strained Ginger Paste (Adrak Paste) 10g Tazza Dhania 4.DRY CHICKEN CURRY RECIPE 60gms ghee 2 Onion (Pyaj)s. thinly sliced 2 clove (laung)s garlic (lasan). Note: The pan must be continually watched.

Reduce heat. Stir occasionally for 5 minutes. Remove pan from heat. turmeric and red chilli powders and stir. Take it to a boil. Combine 480 ml cup of chicken stock. Then combine 120 ml cup of chicken stock and salt and stir well. Combine coriander. Stir for 30 seconds.1/2 Nutmeg (Jaiphal) 12 Tazza Dhania How to make royal chicken top: Clean. Remove it from the heat. Return pan to heat and stir fry until the liquid evaporates. Stir constantly so that onions are mashed properly. black cardamom. Garnish with coriander. green cardamom. Mix in in yoghurt. Combine garlic and ginger pastes. Serve with phulka. Cover and let it simmer over very low heat till the gravy is of thin sauce type. Adjust seasoning. Cut each breast into three equal sized pieces widthwise. Combine grated nutmeg and stir it well. Wash them and pat dry. cloves and cinnamon. Heat ghee in a pan. EN RECIPE Hyderabadi Chicken Fry – Indian Recipe Ingredients Chicken – 400gm(preferably chicken breast) Ginger – 1/2" Garlic – 10 flakes Turmeric powder – 1/2 tsp Redchilly powder – 2 tsp Green chillies – 7(cut into 2 pieces)curd – 1 cup(thick) Red colour – 1/8 tsp Curry leaves -5 sprigs Refined cooking oil – 50 ml . Pour in a bowl. Reduce the heat and let it simmer. Cover it and let it simmer. remove the skin and debone the chicken. Fry over medium heat till onions becomes translucent and glossy. Take it to a boil. Combine onions.

optional) and green chillies to the left over oil(if any or add 1 tbsp). turmeric powder and colour to the chicken pieces.Salt to taste Coriander leaves – 1 tbsp(optional). stir in curd(beaten well with little water) and cook for few seconds Add fried chicken and cook till all curd dries up and coated well on the chicken pieces Garnish it with finely chopped coriander leaves and lime pieces Serve it hot with fried rice or with anything of your choice . saute till it is fragrant Reduce heat to the simmering point. wash and strain using a colander Grind garlic and ginger to a fine paste with little water Add ginger-garlic paste. drain and keep aside Add curryleaves. mix well and marinate for 2-3 hrs in the refrigerator Heat oil in a kadhai. mint leaves(1 tsp. mint leaves – 1 tsp(optional) Lemon – 1(optional) Method of Preparation Cut chicken into 1" pieces. red chilly powder. salt to taste. fry chicken pieces on low flame until it is done well.

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