Chicken Roast Ingredients : Grinding : 1 inch Ginger , 15 garlic shells, Vinegar , very small Cinnamun piece , 8 Pepper , 10 Cloves,

1/2 tablespoon Cumin seeds, salt to taste , turmeric , Curds , Green Chillies Chicken No oil used. Preparation : Grind to Paste Ginger Garlic Cinnamon, Pepper , Cloves, Cumin seeds , green chil lies along with vinegar. Then Cut Chicken and keep aside add this paste to it along with salt and thick c urds for sometime. Add salt to taste. Then put it on a slow flame for about 45 mins till all the gravy has been soaked by the chicken. Once the chicken is done garnish it with mint, lemon pieces Comments: This dish is the easiest to make and very tasty. Marination helps the chicked be come nice and soft. Overall a very healthy Dish. Goan Chicken Fry Ingredients : 1 chicken (750 g) 3 level teaspoons salt 1 sour lime 35 small dry red chillies and 2 green chillies 4 peppercorns 25 flakes garlic 4 inch piece ginger sufficient oil to deep fry the chicken Preparation : Apply salt and sour lime juice to the chicken. The chicken may be cut into pieces if desired. Grind all the chillies, peppercorns, garlic, ginger to a fine paste and apply onto the chicken. Allow it to marinade for 7 to 8 hours. Deep fry and serve hot with a salad Chicken lollipop Ingredients : 50 pieces chicken wings 50 g garlic, peeled 30 g ginger, peeled 50 g green chilies, finely chopped 2 eggs 2 tsps Pepper powder

2 tsps Garam masala 1/2 cup all-purpose flour 1/4 cup cornflour 1/2 teaspoon red food coloring salt to taste oil, to deep fry Preparation : Break each chicken wing into two parts at the joint. Take each part and pull back the meat from one end of the bone to the other care fully, making sure that you do not pull the meat completely out. Make a paste of ginger, garlic, green chillies, pepper powder and garam masala a nd apply to chicken. Next make a batter of all purpose flour and corn flour and add it to the above. Add the eggs, red food colouring and salt and set aside for some time. Heat oil in a deep pan and fry the lollipops on medium heat to a light brown col our. Drain and serve. Chilli chicken Ingredients : 1 1/2 kg chicken cut into pieces 2 tbsp ginger garlic paste 2 tbsp soya sauce 100 gms Corn flour 2 tsp worchestershire sauce 100 gms slit green chillies 1/2 cup oil salt to taste Preparation : Marinate the chicken pieces in worchestershire sauce for one hour. Make a smooth batter of the corn flour and water. Take the marinated chicken pieces, dip them in corn flour batter and fry them ti ll it turns golden brown. Heat 1/4 cup oil in a vessel and when hot add the slit green chillies. When the chillies are slightly cooked add the fried chicken pieces, ginger garli c paste and soya sauce one by one. Cook the whole thing for 5 minutes and serve hot. Tandoori Chicken Ingredients : 750 gms. Chicken

1 Green Chilly 2 inch piece ginger 10 flakes garlic 4 tbsps. Coriander leaves 1 tsp. Salt 300 gms. Curds (beaten) 2 tsps. Chilly powder 1 tsp garam masala tsp. Orange red color 2 tbsps. Lemon juice 1 tbsps. Butter Preparation : Clean and cut the chicken into 8 to 10 pieces (exclude bony parts and giblets) a nd apply salt. Grind the next 4 ingredients to a paste. Mix the paste and all the ingredients ( expect butter) and smear the chicken pieces with mixture. Grease a baking pan, place the chicken pieces dot them with butter, cover and ba ke for 30 minutes. The juices that collect in the pan can be thickened under the grill or poured in to a separate pan and thickened over high heat. Pour this sauce over the chicken pieces. Server with lemon slices and a salad of sliced onions and tomatoes. Tandoori chicken can also be prepared without disjointing the bird. Butter chicken Ingredients : Chicken - 300 grams, cleaned and cut into small pieces Cinnamon- 2" pcs Salt - to taste Cashew & almond paste - a handful ground smoothly Ginger & garlic paste - 2 tspns Turmeric powder- 1/4 tsp Chilly powder - 2 tsp Coriander powder- 1 tspn Onion - one chopped Orange colour - 1 1/2 tsp Butter - 3 tspn Oil - 2 tspn Tomato puree - 2 tomatoes blended smoothly

Preparation : Fry onions in oil till transparent. Add cinnamon and let it fry. Then add ginger & garlic paste along with a little water. Stir continuously. Add turmeric, chilly, coriander powder with salt and mix well.

Pour in tomato puree, cashew & almond paste - mix well with water. When it starts to boil add the chicken which should be mixed with a little colou r. Then add sufficient water for the chicken to boil. The gravy should get thick or according to your requirement. Before switching of f add butter and serve hot with parathas. chicken cutlet Ingredients : 1/2 kg boneless chicken Kheema 1/2 tsp cumin seeds powder 1/2 tumeric powder 1-2 green chillies 4 cloves 4 flakes of garlic 1 inch ginger 3 onions oil 1 inch cinnamon stick vinegar salt Rawa 1 egg Preparation : Take chicken khema and add salt and vinegar . Add tumeric powder, chopped onions and chopped green chillies. Make powder of cinnamon, garlic, ginger, cumin seed s, cloves and add it to the mixture. Mix it well to make a uniform paste and mak e round almonds or cutlets . Dip the almonds or cutlets in egg and then roll it in rawa and fry it on a pan using oil . Grilled chicken Ingredients : 800 gms of 1 inch pieces boneless chicken 1 tsp garam masala 1 tsp cumin powder 1 tsp red chilli powder 1 cup well beaten yoghurt 1 tbsp ginger paste 1 tbsp garlic paste 4 whole red chillies made into a paste with a little water 2 tbsp lemon juice 2 tbsp oil salt to taste

Preparation : Make cuts on the chicken pieces. Make a mixture of red chilli powder, half of the lemon juice and salt and apply to the chicken pieces and keep aside for about an hour.

Whisk the yoghurt in a bowl and combine the rest of the ingredients. Rub this marinade well into the chicken pieces and refrigerate for at least four hours. Remove the chicken pieces from the marinade and grill them for 10 to 15 minutes. Transfer to a plate and serve hot.