Chicken Recipes
Chilli Chicken Chicken Tikka Chicken manjuriyan Black Pepper chicken curry Butter Chicken Orange chicken Garlic Chicken Chilly chicken fry Chicken masala Chilli chicken Capsicum Butter Chicken Chicken Briyani Chicken Biriyani Pepper chicken Chicken Vindaloo Fried Chicken Chicken Chilli fry Chicken & Dhal Curry Duck Roast Chicken & Dhal Curry. Chicken, Drumsticks & Potato Curry Chicken sauce curry. Spicy Chicken

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Sambaal Chicken Chicken Roast Butter Chicken Chicken 65 Spicy tomato chicken chicken masala Kashmiri Chicken Pepper Chicken Chicken Roll Chinease hot chicken Garlic Chicken Filled Chicken Chappathy Kozhi piddi Red Curry Chicken With Basil Chicken dum biryani Chicken Pizza Chicken filled Chappathy Dry Chicken Curry White Chicken Chilly soy chilli chicken Chicken with tomato gravy Chicken Manchurian Chicken Tikka Chicken 65 Kerala Chicken Curry

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Chicken Thandoori Tandoori Chicken Chicken Chettinadu Dry Chicken Curry

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Chilli Chicken recipe


Ingredients Boneless chicken cut into small cubes(1 whole chicken) 1 tablespoon tomato sauce, 1 tablespoon chili sauce, 2 tablespoons Soya sauce, 2 tablespoons vinegar Salt to taste, 6 green chilies 4 big onions (chopped), 1 heaped tablespoon corn flour, 2 eggs, 1 teaspoon ajinamoto, Refined cooking oil

Preparation Wash the chicken pieces and dry them. Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt. Beat the eggs and pour them on the chicken pieces. Add half a tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2 hours. Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the rest of the sauces and a pinch of salt. Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan. Add the ajinamoto. Stir well and serve hot.

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CHICKEN RECIPES Chicken Tikka recipe

Description North Indian Chicken Curry

Ingredients Chicken 1 Kilo or 4 boneless chicken breasts cut into bite size pieces Garlic 3-4 Cloves to marinate Ginger 10 Grams peeled (to marinate) Onion 1 Small Piece peeled (to marinate) Curd (Yoghurt) 150 ml (to marinate) Chilly Powder 1 Teaspoon (to marinate) Coriander Powder 2 Teaspoon (to marinate) Garam Masala 1 Teaspoon (to marinate) Lemon 1/2 Piece lemon Juice (to marinate) Oil 1 Tablespoon (to marinate) Salt To Taste (to marinate) Onion 1 Piece peeled and thinly sliced (for garnish) Lemon 1 Piece halved length wise and sliced thickly (for garnish) Corriander Leaves 1 Fistfull washed and chopped (for garnish)

Preparation 1Grind onion, ginger and garlic in a food processor. 2. Add this to all other ingredients except chicken and mix well. 3 Add chicken and mix well. 4 Marinate overnight in a fridge. Keep in an airtight container otherwise everything else in the fridge will smell of garlic and spices! 5. Preheat oven to maximum, 240 C or 475 F. 6. Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning. 7. Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue. 8 Remove chicken from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.

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200 gms 8) Egg . ginger garlic paste. salt.300 gms 3) 200 gms Ginger cut into small pieces 4) 300gms Garlic cut into small pieces 5) Coriander leaves 6)1 Onion cut into long pieces 7) All purpose flour . ginger and garlic pieces. bell pepper. 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture.1 9) Bell pepper . Page 6 of 57 Aky . salt. chilli powder to make a paste. 7) Add the agin-o-motto and coriander leaves. 2) Add the chicken to the paste and let it for 45 minutes 3) Heat some oil in a pan and deep fry the chicken. 4) Heat a little oil in a pan and fry the onions.CHICKEN RECIPES Chicken manjuriyan recipe Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce . beaten egg. black pepper to taste Preparation 1) Mix the all purpose flour.1 cut into small pieces 10) Agin-o-motto .a pinch 11) chilli powder.

ginger. Stir in 1/4 cup coconut milk and water. Page 7 of 57 Aky . chile. Add chicken and rub to coat. Stir occasionally until chicken is golden brown and just cooked through (10 minutes).CHICKEN RECIPES Black Pepper chicken curry recipe Description Ingredients 2 teaspoons coriander 2 teaspoons cumin 1 1/2 teaspoons coarsely crushed peppercorns 1/2 teaspoon turmeric 1 teaspoon salt 1 pound chicken breast . Add chicken. Fry cashews in 2 tablespoons oil until golden brown (5 minutes). then cover and cook over low for 20 minutes.minced 3/4 cup coconut milk 1/4 cup water 1/2 cup cashews . Cover with plastic wrap and let stand at room temperature for 30 minutes. garlic. turmeric and 1/4 teaspoon of salt.minced 1 teaspoon jalapeno . Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer. stirring until golden (8 minutes). Heat 1/4 cup oil over medium high and add onions. peppercorns. stirring.minced 1 1/2 teaspoons ginger .coarsely chopped 1 teaspoon lemon juice Prepration Combine coriander with cumin.cubed 1/4 cup vegetable oil 2 tablespoons vegetable oil 2 medium onions . and 3/4 teaspoon salt.thinly sliced 1 clove garlic . We can serve this with the any rice varieties. Drain on paper towels.

After the liquids have evaporated. stir fry the chicken for some time in the residual fat. Fry for a few seconds. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. Heat the remaining butter in a saucepan and add the red chilli. Sprinkle salt to taste if needed. Add the chicken. Garnish with a swirl of fresh cream and finely chopped coriander leaves. garlic pastes salt to taste a few drops of edible orange-red color (optional) For the Gravy 4 large tomatoes chopped 4 tablespoons butter 1 tablespoon(s) fresh cream 1 teaspoon(s) each of coriander.CHICKEN RECIPES Butter Chicken recipe Description Ingredients For Marinate. Page 8 of 57 Aky . cumin and black pepper powders. cumin and red chilli powders 1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of ginger. Stir in the beaten cream and reduce the heat to low. Mix well. red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter. fresh cream and finely chopped coriander leaves for garnishing Preparation Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. chopped ginger and green chillies to the simmering gravy. cumin. salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. cover and cook for about 25 minute(s) or till the chicken is fully cooked. 800 grams of chicken cut into pieces (preferably boneless) 1 tablespoon(s) slightly sour yoghurt (optional) 1 tablespoon(s) vinegar or lemon juice 1 teaspoon(s) each of coriander. Just before serving pour melted butter over the curry. sugar. coriander. Add the chopped tomatoes.

9. 7. on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly. Cover with vented clear plastic wrap. Transfer chicken rolls to a serving platter. (Chicken Breast should be skinned and boned. Repeat with the remaining rice-orange peel mixture and chicken portion. ) 1/2 cup rice. pound lightly with a meat mallet. Micro-cook the chicken rolls. Stir in broken walnut meats. Remove plastic wrap. Halve chicken breast lengthwise. Cooked 1/4 teaspoon orange rind. on 50% power for 7 to 8 minutes or till chicken is tender. stirring every 20 seconds. 16. For orange sauce. 6. seam side down. 17. Broken 2 cucumber roses (optional) Preparation 1. In a small bowl stir together cooked rice. 2. 15. covered. Repeat with the remaining portion of chicken. forming a rectangle about 1/8-inch thick. roll up jelly-roll style. 10. uncovered. Spoon half of the rice orange peel mixture atop one chicken breast portion.CHICKEN RECIPES Orange chicken recipe Description Ingredients 1 large chicken breast. Place chicken rolls. 8. 18. rotating dish a half-turn after 4 minutes. spreading it to within 1/4-inch of the edges. Micro-cook. starting with one end. in a 1-cup measure stir together orange juice and cornstarch. boned side up. if desired. Page 9 of 57 Aky . Sprinkle chicken with salt to taste. Garnish with cucumber roses. 4. Spoon the orange sauce atop the chicken rolls on the serving platter. shredded orang peel. Fold in sides. 12. Place one portion. 14. Finely Shredded 1 dash cinnamon. Ground 1/2 cup orange juice 1 1/2 teaspoons cornstarch 2 tablespoons walnut meats. and ground cinnamon. 13. 19. 5. Working from the center to the edges. 3. 11. between two pieces of clear plastic wrap. in a shallow baking dish.

2. garlic and sesame oil and simmer for 10 minutes Page 10 of 57 Aky . water. cut into chunks 8 cloves garlic. vinegar. crushed 1 tablespoon oyster sauce 1 tablespoon vinegar 1 tablespoon black soy 1 teaspoon salt 5 tablespoons oil 1 tablespoon sesame oil 1/2 cup water Preparation 1. Heat oil and fry garlic until brown. salt. Add oyster sauce. soy sauce.CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 2 chicken breasts. remove. In remaining oil fry chicken until cooked.

Heat another skillet and melt butter and add sliced chillies and finely crushed ginger. Marinate for 30 minutes. Ingredients Boneless Chicken:500g Egg :1 corn flour :1 tbs Chilly powder :2tsp Turmeric powder :1/2 tsp salt as needed Green chilli :7-9 nos crushed ginger :1 tbs Oil for frying Butter :2 tbs Preparation Cut boneless chicken into small cubes. Page 11 of 57 Aky . Add chilly powder.Drain the oil and keep aside. turmeric powder and salt to chicken. Fry for one minute.Garnish with chopped cilantro and serve hot. Mix corn flour and egg properly and add to chicken and mix.CHICKEN RECIPES Chilly chicken fry recipe Description This recipe is a very easy dish that can be served as side dish or as a starter item for parties or with drinks. Slice green chillies into half. In a pan heat oil and deep fry chicken cubes until cooked.Add fried chicken pieces and fry under medium flame for five minutes or until chicken pieces takes up the flavour of chilly and ginger.

CHICKEN RECIPES Chicken masala recipe Description A thick gravy spicy dish for rice and chapati Ingredients Chicken.2tbsp Pepper powder .1tsp Garam masala .1tsp Salt Curry leaves Preparation Cut the chicken into small pieces.1inch stick Cardomom . Check after 10 minutes.5kg Onion. Now add chilli powder. cloves. You can add some thick coconut milk to this curry if you need more gravy. Now add the chicken pieces and salt and fry till the masala coats on it. Add ginger.1tbsp Clove .5 Sauf . Tips 1. If you need more gravy add water at this stage. Give the curry a stir. cardomom and cinnammon. Water must have come out of the chicken.1.4 Cinnamon . Pat dry and marinate with a lettle salt and turmeric.2tsp Garlic minced 12 cloves Green chilli.4tbsp Chilli powder . coriander powder and garam masala and fry till oil starts seperating.2 Ginger grated . In a shallow vessel put some oil and heat.4 slit Coriander powder . Now add the pepper powder and cook covered on low flame. When fry add the thinly slices onion and fry till brown. When hot add 1 tsp of fennel(sauf). Garnish with curry leaves. But do not boil after that. Add the diced tomatoes and fry till dry.4 large Tomato. Cook uncovered until the chicken is properly cooked. garlic and green chillies and fry. Page 12 of 57 Aky .

1/2 tspn or to taste coriander powder . Remove when its dry. Preparation Boil and shred chicken.4 tspn orange food colour .CHICKEN RECIPES Chilli chicken recipe Description This is a dish made out of small pieces of chicken or shredded boiled chicken. add the shredded chicken. and fry the onions till light brown in colour.a pinch chilly powder . then add curry leaves. No need to add lots of water but just sprinkle water and cook on a low flame. then add all the powder masala and fry for few minutes till u get a nice colour. Ingredients chicken boiled and shredded . along with little salt. sprinkle water to avoid burning. with a dish name called (muthabak).a pinch fennel (sauf) powder . ginger and garlic paste and whole spices a little keep aside.500 grams onion sliced . The heat oil in a heavy pan.1/4 tspn green chillies . U can add green chillies and chilly powder as per ur desire for spicy food Page 13 of 57 Aky . keep stirring . so that the dish looks orange not red in colour.2 nos turmeric powder . with salt to taste and food colour and coriander leaves.till the dish is orange. or use it as a stuffing which will be featured soon Tips Add little food colour at a time. pepper. and it can also be used to stuff parathas.1/4 tspn garam masala powder .chopped as per ur taste curry leaves . U can eat this with parathas.a pinch jeera powder .little coriander leaves chopped a little salt to taste oil .

This water will make the chicken tender. Again cover it with a plate till all the water evaporates. Keep it in a freezer for two hours. Add cream and finely cut capsicum and stir chicken.CHICKEN RECIPES Capsicum Butter Chicken recipe Description Ingredients 1kg chicken 1/4kg capsicum 6-7 medium sized onions 100g butter 50g cream 1tbsp each of ginger. Cut onions finely and fry them in butter. Preparation Wash chicken pieces well and garnish with ginger-garlic paste. salt and stir well. Serve it hot and garnish with cheese and finely cut coriander leaves. Page 14 of 57 Aky . chilli powder 1 cube cheese finely cut coriander salt to taste.garlic paste. After 10 minutes remove the chicken from plate. Cover the vessel with a shallow plate and pour 1/2 glass of water in a plate. When onions becomes brown add marinated chicken to it and add red chilli powder.

finely chopped A good pinch powdered Saffron or saffron strands 5 Cardamom pods 3 Whole cloves 1 Inch cinnamon stick 1/2 ts Ginger powder 2 T Rose water or rose essence 1 1/2 ts Salt 4 c Strong chicken stock Page 15 of 57 Aky . peeled & chopped 2 T Yoghurt 2 T Chopped mint leaves 1/2 ts Ground cardamom 2 Inch cinnamon stick --------------------------------BRIYANI RICE-------------------------------500 g Basmati rice 2 1/2 T Ghee 1 lg Onion. finely Chopped 1 T Finely chopped fresh ginger 1/2 ts Chilli powder 1/2 ts Ground black pepper 1/2 ts Ground turmeric 1 ts Ground cumin 1 ts Salt 2 md Tomatoes. peeled & halved 2 lg Onions.CHICKEN RECIPES Chicken Briyani recipe Description Ingredients 1 3/16 kg Chicken pieces 5 T Ghee 2 T Blanched almonds 2 T Sultanas 4 sm Potatoes. finely chopped 5 Cloves garlic.

(It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan. Cover saucepan tightly. cardamom. drain and reserve. If necessary cook uncovered for a few minutes to reduce gravy.) When mixture is thick and smooth. approx. garlic and ginger until onion is soft and golden. stirring constantly for 5 minutes. Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. Garnish with the almonds and sultanas and serve immediately. pepper. add chicken pieces and stir well to coat them with spice mixture. Add saffron. Fry. pour over rice mixture and stir well.CHICKEN RECIPES Preparation Chicken Savoury: Heat half the ghee in a small frying pan. mint. Bring to boil. until rice is coated with the ghee. Fry stirring. Fry peeled and halved potatoes until brown. Pour any ghee left in pan into a large saucepan. Cover and cook over low heat. Page 16 of 57 Aky . cardamom and cinnamon stick. DO NOT lift lid or stir while cooking. Add rose water or essence and salt to hot stock. Cover and cook over very low heat until chicken is tender. turmeric. cumin. Add yoghurt. add remaining ghee and fry onion. cloves. Add chicken savoury and potatoes and gently mix into rice. turn heat to a very low and steam for 20 minutes. salt and tomato. ginger powder and rice. cinnamon stick. There should be only a little very thick gravy left when chicken is cooked. Add chilli. fry almonds until golden. Fry sultanas a few seconds and set aside. Spoon briyani onto a warm serving dish. drain. 35-45 minutes. Heat ghee and fry onion until golden. stirring occasionally until tomato is cooked to a pulp.

Ingredients 1. Saute for sometime. Then add rice in to the pan. so that we’ll have a fresh flavour. and onions. Coriander powder 12. Chop 1 ½ onion length wise .Chicken pieces 3. garlic. Ghee 4. It can be served with side dishes. Heat up a pan and pour ghee. And strain the water from it. Raisins 7. 2. ani seeds 9. After that add chicken pieces in to it. All the best. In the meanwhile fry masalas and mash it.Cooking oil 8. raisins. Chop ½ onion in a very thin manner. Try chillies 9. add water as required in to it and boil till it gets cooked. coriander powder. In the meanwhile. Wash rice properly and strain it for not having any stones.cinnamon 5. and turmeric powder. Then add mashed masalas and keep the flame low Add pepper powder.turmeric powder 1 cup ½ chicken 4 tsp 1 small piece 3 2 or 3 2 1 pinch 4 3 as required 2 1 stalk 1 tsp 1 ½ tsp ¾ tsp Preparation 1.Basmati rice 2.CHICKEN RECIPES Chicken Biriyani recipe Description Chicken biriyani is a delicious indian cuisine. if we want more Page 17 of 57 Aky . Pour oil in a cooking pan and add the above chopped items and saute for sometime.big onion 8. Fry cashewnuts.cloves 7.cardamom 6.3. curry leaves or coriander leaves in small size. Cashews 6. ginger. 4. If needed.Wash chicken pieces properly. we can add a small tomato in the pan and saute for some more time. Keep it aside. Chop green chillies. Curry leaves or coriander leaves 10 Pepper powder 11.

If the rice is not properly cooked. Bake it at a low temperature for 5 or 10 minutes. cardamom. add some more hot water and cook till water is drained. add it accordingly . On the top of it. Fry rice till a splutter sound is heard. Delicious chicken biriyani is ready to eat . cashews and raisins. and cinnamon. Then add 2 ½ cups of hot water in to it. garnish with fried onion. cloves. Put sufficient salt. Page 18 of 57 Aky . aniseeds. Place an oven dish and layer the rice and chicken. Serve it with side dishes.CHICKEN RECIPES ghee .

not too black.1 chopped finely tomato-1 soft and ripe one chopped coriander leaves curry leaves ginger and garlic paste-1 1/2 tspn smooth paste salt to taste. Page 19 of 57 Aky . can be eaten with rice or parathas. at the end when the chicken is done.500 gms small pieces with bones. add the chicken pieces and very little water just sufficient to cook the chicken.a bit rough onion . add the onions and fry well till golden brown. u should see the oil come to the surface and it should look dark in colour. as per required . then add in tomatoes. u can remove the pepper chicken masala with a little gravy or let it get a bit dry. and curry leaves. Preparation heat oil and when hot. turmeric a pinch oil a little vinegar for a tangy taste. serve it hot and enjoy. black pepper freshly ground. then add in the ginger and garlic paste sprinkle water to avoid burning. Ingredients chicken.CHICKEN RECIPES Pepper chicken recipe Description Chicken made either with a little gravy or dry. add in the coriander leaves and stir well. and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder). add turmeric powder. the tomatoes should become soft and smashed. then add in salt and mix well. add little vinegar if u desire a tangy taste.

add garlic and ginger and saute for a min. Mustard 1/4Tsp. Set aside for 30 min. Now add 1 1/2 cup of water and salt to taste. Add the diced tomatoes and after 2 min. 4. Cut the onion in thin slices and dice the tomato. Powder all the ingredients in 2. Chicken cut in big pieces 1Kg. and mix this masala powder in little water. Garlic thinly sliced 2 Tbs. Cloves 4 Cinnamon 1" piece Cardamom 2 3. Tomato 2 Big ones 6. Corriander leaves 1 bunch Preparation Marinate the chicken with some salt and turmeric powder. Ingredients 1. saute the onion till golden brown. 2. add the marinated chicken. Onion 3 7. Page 20 of 57 Aky . Cashewnut soaked in water 10 Raisins (Kismis) " 10 5. Ginger thinly sliced 2 Tbs. Let the chicken get well coated with the masala. Black Jeera 1/4Tsp. It is good to be served with chapathi and palappam. In a wok heat some oil. Grind the cashew and raisins together and set aside. Now add the masala paste and stir till the oil separates. Whole red chilli 5 Black pepper 1 1/2Tsp.CHICKEN RECIPES Chicken Vindaloo recipe Description This is a hot curry. Add the cashew and raisin paste and remove from heat and garnish with chopped corriander leaves. Cover and cook in medium heat till the chicken is well done.

keep the cooker open and evaporate all water.(cook in medium to slow flame) add lime juice and serve garnished 2with onion rings Page 21 of 57 Aky . chillie pdr. add the cooked chicken and fry till golden brown. turmeric pdr. cook the chicken for just 3 minutes. gingergarlic paste and soya sauce. fry for a minute till li golden brown.CHICKEN RECIPES Fried Chicken recipe Description Its quite easy to prepare this dish and you could relish it with rice and this could be had as a snack also. Ingredients chicken: 1kg water:1/4 cup chillie pdr: 2 tsp salt: 1 1/2 tsp turmeric pdr: 1/2 tsp ginger-garlic paste: 1 tsp soya sauce: 1 tsp oil: 3 tbsp onion: 1 large sliced small lime: 1/2 Preparation Put the washed chicken in a presure cooker alongwith water. put sliced onions. heat oil in kadai.

1-1 ½ tspn. 3 large onions. 4-5 Green chilies. peppercorns. Page 22 of 57 Aky . Along with 1 onion finely sliced. Add the Garam Masala Powder mix well remove from heat & serve with rice or bread. Ingredients Chicken Chilli fry Ingredients: 1/2 kg chicken. 1 ½ tspn Chillie powder. 6-8 pods garlic. 2” piece ginger. coriander leaves & mint. Add the tamarind pulp & continue cooking until the gravy is thick. Turmeric pwd & salt. Add the chillie powder & continue to fry for 2 mins. Preparation Method: Boil the meat in just enough water to cover. ¼-1/2 level tspn turmeric pwd. cook for 20 mins. now add the boiled meat & the soup. 6-8 Peppercorns. Add the chopped tomatoes & fry till tomatoes are soft. finely mince the ginger. Dhal. then add the other chopped ingredients & continue to fry on low heat for 2-3 mins. Sambar etc. 1 bunch each fresh coriander & Mint. a small marble sized ball of tamarind mixed in 1 cup of water. or with an accompaniment of Rasam. Tomatoes 2 med size finely chopped. Fry the onions until pink in colour. chilies.CHICKEN RECIPES Chicken Chilli fry recipe Description This chicken fry is quite nice to be eaten with steamed rice.. Salt to taste. Slice finely the remaining 2 onions. Cook for 5-8 mins. garlic. Garam Masala pwd.

Mango Powder & fry sprinkling a little water so that the masala does not burn – fry till oil comes to the surface & a nice smell arises. 1 tspn. For Garnish:Chopped Corriander leaves –2 tbspns Preparation Wash the Dhal & cook till soft (say for 10 mins). Mango powder – 2 tspns. 2 med. a few Curry leaves. Garam Masala – ½ . add Chillie Powder. skinned & cubed Potatoes too to the Curry – this you could do at the stage when adding the Dhal. 6 dry Red Chillies – deseeded. dry red chillies. Mustard Seeds. now add the chicken pieces mix well & keep frying for about 8-10 mins – aft this add the cooked Dhal & water mixture. Corriander Powder. at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft.CHICKEN RECIPES Chicken & Dhal Curry recipe Description This is a good dish which could be served with Rice or breads. Oil-4-6 tbspns. mix well cove & leave to simmer for 5 mins (so that the chicken cooks) – open & check if the chicken as cooked & the gravy has obtained its thickness – Remove from heat.. Corriander powder – 1tspn. Tips Note: For a Variation. drain & keep aside. Garlic Paste – ½ 3/4 tspns. garnish with freshly chopped coriander leaves.¾ tspn. 2 med. Ginger paste – ½ tspn.¾ tspns. Heat Oil in a vessel. You could add 2 boiled. Size Onions finely minced. Keep aside. Salt to taste. add the minced Onions.size Tomatoes . ½ cup Channa Dhal (split yellow lentil). Page 23 of 57 Aky . Curry leaves & Mustard Seeds. Ingredients ½ kg Chicken – skinned & cut into small pcs. fry till Onions are transparent & the Mustard seeds crackle – now lower flame & add the Ginger & Garlic Paste & fry for 2 mins. ½ . chillie Pwd.finely minced. when Oil is hot. Goes well with Chappatties/Parathas or Plain steamed Rice. Wash.

till a nice aroma add the Ginger. Chillie Powder.when Oil is hot add the sliced Onions & Curry leaves & fry to a golden brown . wash nicely drain & keep aside. Corriander Powder. Extra Tomatoes. add the Coconut Paste mix nicely till the paste blends in with the Masala .clean. Potatoes skinned cut in 4 pcs lengthwise) . 3 Tbspns. Curry Leaves (few). fry till the oil comes to the surface say for about 2 mins. Use extra Tomatoes only. use for frying).(after broiling) to a fine paste. Remove from heat & Serve with Rice. adding the Masala Water if necessary .(Masala Water is got after you grind the Ginger/Garlic/Sombu to a fine paste.Keep aside.CHICKEN RECIPES Chicken. No Tamarind Pulp or Lime Juice for this Curry. Preparation Method Take a Vessel. Garlic. sufficient water. 2 Tbspns. Chicken . Keep aside. add the chopped Tomatoes & continue to fry till the Tomatoes are soft & cooked. Chillie Powder. Oil for frying the Onions & Masala . wash the Mixie & keep this water. Sombu.(Drumsticks cut into 2" long pcs. Puris. Page 24 of 57 Aky . Skin.8-10 Tbspns. ½ tspn.finely sliced. Drumsticks & Potato Curry recipe Description Very tasty Chicken Curry. mix nicely & continue to fry the Masala. Salt to taste. place on gas add Oil .fry for 2 . once again mix well cover & leave to cook till the Vegetables & Chicken is boiled & the gravy has thickened.add the Vegetables & Chicken pieces. Grind to paste: Ginger. Corriander Powder. Vegetables . & the Oil floats on the surface. everyone will love it Ingredients Ingredients Onions . cut into desired pieces. Now add Salt to taste. Garlic & Sombu Paste & fry on low heat (otherwise the Garlic will burn & the curry will give a funny odour) adding a little of the Masala Water if necessary .1 No. Turmeric Powder.3 mins. Chappatis etc. Turmeric Pwd. Coconut to be ground to paste separately.

a bit. After that add the masala mixed with water as paste. add only sifficient water. Ajino motto . When the smell of these vegetables come.1(big) Capsicum. Don't wait till the capsicum and carrot go soft.1 Kg Carrot .2 tea spoons Garlic . not much. Page 25 of 57 Aky .1 Tomato .Sufficient. Suddenly it will absorb the flavour of the vegetables. Preparation Put oil and heat it. recipe Description Ingredients Chicken . when it starts to become slight brown. when it gets well soaked in the oil and absorbs it. put tomato and make a good mix. Soy sauce .3 teaspoons.5 teaspoons. Then add soy sauce. Oil .1 Curry masala .2 tea spoons. Tomato sauce . And afterwards depending on the amount of gravy one requires. tomato sauce and ajino motto. put onion.CHICKEN RECIPES Chicken sauce curry. Let it get cooked well. add chicken and mix well.5 teaspoons. And when it is finally cooked. you can increase the flame and control it. put ginger and garlic. you can get a chinese chicken smell. Onion -1 Ginger . After that add capsicum and carrot.

Take oil in a cooking dish and heat. Set aside for 30 minutes. Page 26 of 57 Aky . When oil is hot. add to this the ground ingredients (in Group 1) and ingredients in Group 2. Bake for 15 minutes in moderate temperature. Especially this saves the time of working mothers. Fry until oil separates. lemon juice and salt. Ingredients 1 Kg skinless Chicken 1 teaspoon Lime juice ½ teaspoon Black Pepper Salt to taste Oil 3 table spoon Group 1 Onion 3 medium size Garlic 4 cloves Ginger 1 small piece Green chilies 4 Coriander leaves 1 bunch Capsicum 1 (medium size) Tomato 1 small Group 2 Red chilly Powder ½ tea spoon Turmeric Powder ½ tea spoon Masala Powder ½ tea spoon Preparation Marinate chicken pieces with pepper powder. Grind nicely the ingredients in Group 1. Now add baked chicken. Add 1 cup of water and cook until chicken becomes tender and gravy becomes thick.CHICKEN RECIPES Spicy Chicken recipe Description Very less effort is needed.

4) Add chilli paste.Keep it aside. 2)heat oil fry.onions and screwpine leaves and fry till golden brown. 5) Add the mixed masala and water.CHICKEN RECIPES Sambaal Chicken recipe Description Ingredients 1 whole Chicken (washed and cut into pieces) 1 tbsp tumeric powder and a pinch of salt 3 onions (cut) 3 tomatoes(cut) 3 cardamon 1 cinnamon stick 5 screwpine leaves 6 tbsp grinded ginger and garlic 10 red chillies (seeded and grounded) 10 Cashew nuts ( grounded) 5 tbsp of tomato paste chicken masala } tumeric powder } mix into paste corriander powder } oil to fry corriander leaves to garnish Preparation 1)rub 1 tbsp tumeric powder and salt to chicken and fry till golden brown. 6) Add tomato paste and let it boil. 3) Add ginger and garlic and tomato. Add cinnamon stick and cardarmon. 7) add chicken and simmer 8) garnish with corriander leaves. Page 27 of 57 Aky .

when the chicken is cooked. poke chicken all over with a fork. heat oil and fry chicken till golden brown turning all the time. Rub in the ground masalas. soya sauce. Page 28 of 57 Aky .CHICKEN RECIPES Chicken Roast recipe Description it is a very simple yet very tasty and goes well as a side dish for rice or could be even served as a snack Ingredients chicken: 1kg small onion: 1 garlic: 1 pod pepper: 1tsp cinnamons: 1 stick cardmoms: 2 soya sauce: 1tsp salt: 2tsp oil: 2tbsp Preparation firstly grind onion. cinnamon and cardmoms. now pressurecook the chicken. garlic. salt all over the chicken. marinate the chicken for at least 1/2 hour. pepper.

ginger –garlic pastes. Fry until chicken turns into golden brown colour. add tomato. salt and kasoori methi powder. cardamom and cloves. Before serving add cream over it. coriander powder and stir. Add chilly powder.CHICKEN RECIPES Butter Chicken recipe Description Ingredients Chicken pieces – 700gm Big Onion – 3 nos Tomato – 200 gm Butter – 200 gm Gignger paste – ½ teaspoon Garlic paste – ½ teaspoon Chilli powder – 4 teaspoon full Coriander powder – 3 teaspoon full Cardamom – 6 nos Cinnamon – 2 Cloves – 6 Turmeric powder – ½ teaspoon Kasoori methi – 1 teaspoon Salt – to taste Cashew nut – 25 gm (soak in water) Cream – ½ cup Preparation Add turmeric powder and salt to chicken pieces and cook (half). Cut onions and fry it in oil. Stir well and remove from fire.onion paste. Heat butter in a pan. Take it out and peel away the skin. When chicken is cooked well. Make a paste of this tomato-onion and cashew nut. Or you can sprinkle grated egg over it. Put tomatoes in hot water for 2 minutes. till its color changes slightly. Page 29 of 57 Aky . Fry it and then add chicken pieces. add cinnamon.

Set aside for 30 minutes. black pepper and salt to taste. while stirring periodically. Remove from oil and set aside. until the liquid is absorbed/evaporated and the meat looks dry. Raise heat to high and cook. 2. Do this in small batches. Now add the chicken pieces and stir. over mediumhigh heat to ensure that the chicken is cooked through. corn flour.In a deep skillet. 4.Heat the two tablespoons of oil in a wide skillet and when oil is hot. Stir well. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. food coloring. mix all the following thoroughly: the above chicken pieces. At the end of half an hour. Lower the heat to medium-low and add butter milk. fry the chicken pieces until they are golden brown on all sides. 3. heat oil (enough to deep fry the chicken pieces) and when oil is hot. in a deep bowl. egg whites and refined wheat flour or all-purpose flour. Add chili powder.CHICKEN RECIPES Chicken 65 recipe Description Ingredients 2 pounds skinless boneless chicken breast 1 teaspoon Chili Powder 1/2 teaspoon Black pepper Salt to taste 2 Egg whites 2 Tablespoons Corn flour 2 Tablespoons Refined Wheat Flour or all purpose flour 1 cup Butter milk 1 Tablespoon Ginger Paste 1 Tablespoon Garlic Paste 1/4 teaspoon orange food coloring Salt to taste 2 Tablespoons Vegetable Oil 1 1/2 Tablespoons Lemon juice Oil for deep frying Preparation 1.Cut chicken breast into bite sized pieces.Remove the skillet from heat and add lemon juice. add garlic and ginger pastes and fry until it turns brown. and salt to taste. Serve with white rice Page 30 of 57 Aky .

1 tbsp Garam masala.1 tsp Coriander leaves. Heat oil in a pan and add cut onions.few Cooking oil. Mash tomatoes into a fine paste.1kg. Add pieces of chicken and mix well with the taste Cashew nuts. finely chopped Ginger-100g Garlic-50g Green chillies. Do not add water. Stir in cream (instead thick milk can be added). cut into medium sized pieces Tomatoes. Instead you can add any chicken masala available in shops) Coriander powder. then the cream will make it smooth. Use semi ripe tomatoes.CHICKEN RECIPES Spicy tomato chicken recipe Description Ingredients Chicken.½ cup – Optional Curry leaves. Page 31 of 57 Aky .¾ decorate Cream. chilly powder. Add the ground masala. If properly done the dish will look reddish brown in colour. ground ginger. Take it from fire when the gravy becomes thick.coriander powder. Tips Let the tomato gravy be too thick when you finish cooking. bay leaves. mashed into a fine paste Big onions-1/4 kg. Fry cashew nuts and raisins and decorate the dish with that.two tbsp Salt-to taste Preparation Grind garlic and ginger separately and keep aside. salt and sauté again for a short decorate Raisins. Add chopped coriander leaves. Cover it and cook till chicken is done. garlic.4 nos Ground masala – 3 tbsp (includes cinnamon. curry leaves.1 tsp Chilly powder. clove. Then add the tomato puree. green chillies and sauté till the oniond become light brown. Finally add 1tsp garam masala .

Preparation Heat oil. once the gravy thickens. ginger.CHICKEN RECIPES Chicken masala recipe Description This is very easy to prepare and can be had with rice. Page 32 of 57 Aky . once the masala becomes golden. then add chicken cubes and stir well. put the ground paste and stir well. add tomatoes and chicken masala. oil-2 table spoon. chicken masala-1 table spoon dhania leaves.1/2 kg. garnish with corriander leaves and serve with rice. garlic and green chilli paste-1 table spoon. tomatoes-2. saute onion. bread. onion-2. roti etc Ingredients chicken cubes. bread . once the onion becomes tender. no need to add water. roti etc.

Page 33 of 57 Aky . add the ground onion and stir till rose colored. Add garlic & ginger continue to fry till light brown. Add the cardamom and chicken cook for about 15 .0 lbs of chicken breast skin removed 1/2 cup yoghurt 1 cup ground onion 1/2 cup ground cashew nut (soak cahew for an hour or more to make grinding easier) 2 med tomatoes cut into small pieces 1" square of fresh ginger ground 5 -6 cloves of garlic ground 6-7 whole green cardomom 1 tsp (more or less) of cayenne pepper or red chilli pwd 2 tbsp of sliced almonds 2 tbsp of corn oil Preparation Heat the oil. Keep cooking and stirring constantly for another 20 .30 minutes or till the chicken is fully cooked and browned.20 minutes on medium high flame. Add yoghurt tomatoes. red chilli powder.CHICKEN RECIPES Kashmiri Chicken recipe Description Ingredients 2. Garnish with almond slivers and serve. Add ground cashew and cook for another 3 minutes.

tomato. Ginger garlic paste -1 tsp.5 tsp. Crush the peppercorns. Add chicken and water. In a pan heat the oil and sauté the onions. To this add the crushed pepper and salt.500gm Onion 200 gms. Lastly add green chilly.½ tsp Garlic -2 pearl Cloves Bay leaves Cinnamon -2 Cardamom (optional) -2 Pepper corns. When the gravy is thicken remove from the fire. Page 34 of 57 Aky . turmeric powder and mix them well. Add little water till the onions and tomato cook well. Green chilly -2 nos. Cut the green chilly. Salt To taste Oil Preparation Chop the onions and tomato. garlic flakes.. Tomato 200 gms.CHICKEN RECIPES Pepper Chicken recipe Description Ingredients Chicken. Lemon -1 Turmeric powder. Serve it hot . Stir it well and cook till the chicken is cooked. when they are soft add the ginger garlic paste.

Fry this till done.1 tsp. On top of the chicken you can add a few chopped onions. Fry well. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.Roll it up and serve hot with ketchup.Roll it up and serve hot with ketchup Page 35 of 57 Aky . Then add the tomatoes and the chicken.1 tsp.CHICKEN RECIPES Chicken Roll recipe Description Ingredients Cooked chicken . cilantro and a dash of lime. Fry this till done. Then add the tomatoes and the chicken.1 cup Onion chopped . When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water. Tortilla-few Eggs . Now in a bowl beat the eggs.1 small Ginger-garlic paste . add the garam masala. salt and chilli pd. season with salt. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. Comments by Visitors Preparation In a pan heat oil and fry the onions. salt and chilli powder.2 Salt & chilli powder . Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water. Now in a bowl beat the eggs. Garam masala . On top of the chicken you can add a few chopped onions. Fry well. add the garam masala.According to taste Preparation Method In a pan heat oil and fry the onions.1 Tomato chopped . cilantro and a dash of lime. season with salt. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla.

Egg 1no. Schezwan sauce 1 tsp. egg and a little salt. To this add sugar. Refine flour (Maida) 1tsp. When they turn golden brown drain the excess oil and remove. schezwan sauce. Salt To taste Black pepper powder 1tsp. Deep-fry each piece of chicken separately. Mix the chicken with corn flour. Oil For deep fry Tomato sauce 2tsp. Page 36 of 57 Aky . tomato sauce and black pepper powder.CHICKEN RECIPES Chinese hot chicken recipe Description Ingredients Bone less Chicken 250 gms. Corn flour -1 tsp. red chilly and add the fried chicken. Heat oil in a pan. Sauté onions. Small onions Preparation Bone less Chicken 100 gms.

CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce . add pepper.1 9) Bell pepper .a pinch 11) chilli powder. 4) Heat a little oil in a pan and fry the onions. beaten egg. 2) Add the chicken to the paste and let it for 45 minutes 3) Heat some oil in a pan and deep fry the chicken. . ginger and garlic pieces 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. Page 37 of 57 Aky .200 gms 8) Egg .300 gms 3) 200 gms Ginger cut into small pieces 4) 300gms Garlic cut into small pieces 5) Coriander leaves 6)1 Onion cut into long pieces 7) All purpose flour . salt. chilli powder to make a fine aste.1 cut into small pieces 10) Agin-o-motto . black pepper to taste 12) Garlic & ginger paste. 8)boil well and serve hot. 7) Add the agin-o-motto and coriander leaves.4 tsp Preparation 1) Mix the flour. ginger garlic salt.

CHICKEN RECIPES Filled Chicken Chappathy recipe Description Ingredients Bone less Chicken -1 cup Onion -½ cup Capsicum -1 no. Garam Masala -1 tsp. Tomato -1 no. tomato. For Coating: Mix gram flour. Green chilly -2 nos. Fry it on both the sides and serve hot with coconut chutney or ketchup. finely sliced capsicum. Once the chicken becomes soft. pinch of garam masala adding little water to a thick batter consistency. Add one by one and fry well. egg. Coriander leaves -1 tbsp. Oil -2 tbsp.2 to 4 nos. green chilly. crushed chicken and salt.½ tsp. salt. Stuff the chapathi with the filling and roll it tight. Page 38 of 57 Aky . add garam masala and chopped coriander leaves and mix well. Roasted Cumin powder -1 tsp. chilly powder. Chilly powder. half cooked Chapathi. Egg -1 no. cumin powder. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. Roll in the coating-mixture and shallow fry it in oil.

1 pinch Preparation Clean the chicken and cut into pieces of desired size. Add cinnamon. garlic and coriander.1/4 tsp Turmeric .6 Pepper corns . to the chicken and allow it to simmer. cloves and the ground masala and saute onions. Grind together cumin seed. cover the dish and continue to simmer.1 dsp Cinnamon . Heat dalda in a pan and fry the sliced small onions. the second with three cups and the third with 2 cups of water.CHICKEN RECIPES Kozhi piddi recipe Description Ingredients Chicken (tender). The first extraction with one cup water.10 Aniseed . Put in the dumplings. Add the third extraction of coconut milk with a little salt. Page 39 of 57 Aky .2 tsp Rice powder .1/2 tsp Onion pieces . When meat is cooked.1 piece Coriander broiled . When meat is tender add first extraction of coconut milk and serve hot.1 dsp Cumin seed . turmeric.1 Dalda or Ghee .3 oz Button onion sliced .1 level cup Green chillies . green chillies.1 Garlic . add butter mix well and form into balls.1 piece Coconut (big) .1 piece Cloves . Mix the flour with salt and one cup boiling water. ginger and saute again adding the chicken pieces last.8 Ginger . Grate coconut and make three extractions of coconut milk. add the second extraction of milk and bring to boil.1 cup Butter .

Cook over medium heat for 4 minutes. cored and sliced 10 large basil leaves. 4 Add the sliced chicken. 2 Add the curry base and simmer for 2 minutes. 3 Stir in the can of the coconut milk. sliced into bite size pieces 2 tsp sugar 2 tsp Fish Sauce 1 red bell pepper. chopped Preparation 1 Heat the oil in the frying pan over medium heat. shaken 1 & 1/2 lbs ( 750 g ) boneless skinless chicken breasts. stirring occasionally.CHICKEN RECIPES Red Curry Chicken With Basil recipe Description Ingredients 2 Tbsp vegetable oil 1 & 1/2 Tbsp Red Curry Base 1 can Coconut Milk. Season to taste with more sugar or seasoning sauce as desired. 6 Add the chopped basil. about 3 minutes more. Serve over rice. 5 Stir in the sugar. Simmer until the chicken is cooked. fish sauce and bell pepper. Page 40 of 57 Aky . Simmer for 4 minutes. so that it is dissolved and foaming.

1 whole 250 gms wheat flour salt to taste Fresh green coriander chopped fine.1/2 tsp Shahi Jeera .1 piece Jeera .CHICKEN RECIPES Chicken dum biryani recipe Description Ingredients Basmati Rice .1/2 tsps Dry Red chillies .1/2 tsp Star anus .5 no's Kasuri methi .8 to 10 pieces ( whole ) Kaju .4 large cups Boneless chicken breast .6 to 8 pods Ginger .1" stick Green cardomom .12 to 15 pieces ( whole ) Garlic .3 no's Large Tomatoes .1/2 tsp Kalonji .8 to 10 tsps Cinnamon .1 no ( cut into 1" cubes ) Fresh curd/plain yoghurt . Page 41 of 57 Aky .3 pieces Big Black Cardomom .1 cup Almonds .300 gms ( cut into 1" cubes ) Large onions .2 no's Medium size potato .1/2 tsp Dry Dhania seeds .3 tsp Turmeric powder .1" inch stick Ghee .8 to 10 pieces Raisins .

Drain in a collander and keep aside. cinnamon. almonds.CHICKEN RECIPES Preparation Clean and wash the chicken pieces and keep aside. Add this masala mixture to the chicken pieces. cover and seal the lid to the vessel with the wheat dough. Take a heavy bottomed tava. Cut two large onions into big pieces. Take a right fitting lid for the vessel. almonds and raisins. Heat a kadahi and dry roast dry chillies. Remove and garnish with fried onions. Add a layer of rice. Now take a heavy bottomed vessel and coat it with ghee. Now add the marinated chicken pieces along with the marinade and saute for 10 minutes till chicken is cooked and tender and the ghee seperates from the gravy. kasuri methi. ( Approximately takes 5 to 7 mins ). Page 42 of 57 Aky . Meawhile heat 6 cups of water in a vessel. kaju raisins and finely chopped fresh coriander. jeera. and before removing from gas just add the turmeric powder and mix well. top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered. Grind the roasted ingredients in a mixer to a smooth powder. garlic. onion and tomatoes to a smooth paste. Heat ghee in a kadahi and seperately fry Kaju. Remove and drain. Drain tomatoes and peel the skin. coriander seeds. mix well and set aside to marinate for atleast 3-4 hours. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well. star anus. add a teaspoon of salt and bring to a boil. Cut one large onion into thin long slices. heat it and put the gas on simmer. Remove and drain. Now keep the vessel on the tava and cook for approximately 20-25 minutes. In the left over ghee fry the thinly sliced onions till they are crisp and brown. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. shahi jeera. kalonji. Grind the ginger. Heat 4 cups of water in a vessel and bring to a boil.salt to taste. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water. Now knead the wheat flour to make a nice dough. green and black cardamoms.

Oil Preparation Boil the chicken in water with pepper and oil and after it is cooked make it into small bits. capsicum and tomato. Over this add the chicken pieces. Top this with the onions.CHICKEN RECIPES Chicken Pizza recipe Description Ingredients Pizza base – 4 Tomato sauce 100 ml Onions(big) 3 Tomato 3 Capsicum 3 Chicken 125 grams Cheese 20 gm Pepper powder ½ tsp. Allow it to cook in a microwave/oven for 3-5 minutes. capsicum. Cut or shred the vegetables into desired size and shape. To this add onions. Onions(big) 3 Tomato 3 Capsicum 3 Chicken 125 grams Cheese 20 gm Pepper powder ½ tsp. Oil Page 43 of 57 Aky . tomato and the grated cheese. Variation: Chicken sausages can be used in the place of chicken. Spread tomato sauce on the harder surface of pizza base.

Once the chicken becomes soft. julian cut chicken and salt. Coriander leaves 1 tbsp. salt. Stuff the chapathi with the filling and roll it tight. pinch of garam masala adding little water to a thick batter consistency. add garam masala and chopped coriander leaves and mix well. Fry it on both the sides and serve hot with mint chutney or any ketchup. chilly powder. cumin powder. For Coating: Mix gram flour. Oil 2 tbsp. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. Chilly powder ½ tsp. green chilly. egg. Roasted Cumin powder 1 tsp. Onion ½ cup Capsicum 1 no. finely sliced capsicum. 75% cooked Chapathi 2 to 3 nos. Tomato 1 no.CHICKEN RECIPES Chicken filled Chappathy recipe Description Ingredients Bone less Chicken 1 cup Egg 1 no. Roll in the coating-mixture and shallow fry it in oil. Garam Masala 1 tsp. Add one by one and fry well. Page 44 of 57 Aky . tomato. Green chilly 2 nos.

as required 14. salt and stir on low fire for 10 minutes. chopped tomatoes.6 Nos. red chillies.10 Nos.Salt .4 5. onions.1 Kg 2.pass water in the mixer jar and keep water aside.Coriander Leaves .Chopped .Then add the ground masala and masala water.1 Inch Piece 9. ginger.Remove the masala.Garlic . cinnamon.Cinnamon .Cloves .CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients .2 tsp 3.Onion (Big) .grated .Coconut.2-3 Nos.Coriander Seeds . 3.Ginger .Cook the chicken curry until quite dry.Coriander seeds.2 Nos.12 Flakes 8. 6.In a vessel heat 2 tsps ghee and fry onions till brown. 7.Red Chillies . 2.3 Nos.To Taste Preparation 1. 5. coriander leaves to a fine paste without water.A handful 11.Ghee (For Frying) . 12.Onions. 13. 7.Then add the chicken pieces. Page 45 of 57 Aky .2 tsp 4.Tomatoes. 6. 4.Chicken .Grind together fried grated coconut. cloves. 10.Fry the grated coconut till brown in colour in a little ghee. garlic. cut finely .

Reduce heat and simmer 1 hour. sour cream and chips. Stir in remaining ingredients. Stir occasionally. Page 46 of 57 Aky . Serve topped with fresh chopped tomatoes. stirring until lightly browned. Heat to a boil.CHICKEN RECIPES White Chicken Chilly recipe Description Ingredients large onion chopped (about 1 cup) 1 clove garlic finely chopped 1/4 cup margarine or butter 4 cups chicken pieces 3 cups chicken broth 2 tablespoons snipped cilantro or parsley 1 tablespoon dried basil leaves 2 teaspoons ground red chillies 1/4 teaspoon ground cloves 1 can sweet corn Preparation Saute onion and garlic in butter over low heat. Makes 6 servings.

Cover and cook in low heat for 15-20 minutes.1.CHICKEN RECIPES Soy chilli chicken recipe Description Its best to be served with ghee rice or chappatti varietes.5tbsp Onion .preferably heavy aluminium vessel.1.4-6 Green Chillies .Then add chilly and garam masala pwder.5 inch.3/4 tbsp GaramMasala .2.cut into very small bits garlic .Make this into a gravy.Then fry ginger.garlic and then add onions and fry them util they are soft.Now add the prepared chicken and mix . Meanwhile in another vessel.4tsp soy sauce. lightly fry 3-4 cardomoms.Close and cook on low to medium fire for 25 minutes. Page 47 of 57 Aky .fry it for a while.1/4tbsp ginger . Ingredients whole chicken or boneless chicken . put 2tbsp oil and fry half the ginger and garlic lightly.7 pieces soy sauce .3tbsp tomato ketchup .Then add the marinated chicken.a small bark of cinnamon and 2-3 cloves.then add soy sauce and tomato ketchup.half the quantity of chilly powder and Garam Masala.6tbsp Salt to taste Preparation Marinate chicken with 1tbsp oil.5kgs chilly powder .2-3 Oil .Its quite an easy dish and will be much appreciated at special occassions. In vessel.A tsp of butter can be added to this in the end.

FOR GRAVY tomato puree 250 GRMS ginger 1pc chopped garlic 5 cloves chopped onion 2 chopped nicely capcicum 1 cut into small pieces soya sauce 2 tbls red colr 1 pinch chilly powder 1tsp coriander powder 1tblsp turmeric powder halfsp garammasala 1tsp salt oil 3tblsp Preparation 1.mix all welland oil comes up add chicken piecesand till it is well cooked. onion.add tomato puree soy saucce and salt if need.add masala powders and stir few minutes. remove from the fire 7. till it turns brown.heat the pan and put oil saute ginger . marinate chicken 3hrs 2. 4.garlic . 6.if water dries chicken covered with masala well. 5. 3.CHICKEN RECIPES Chicken with tomato gravy recipe Ingredients chicken 1kg medium pieces FOR MARINATE ginger garlic paste 2 tsp chili powder1 tsp coriander powder 2 tsp turmeric powder half tsp garam masala 1 tsp pepper powder half tsp salt according to taste oil 2 tbls red color 1 pinch lemon juice 1tsp.garnish with capcicum and coriander leaves Page 48 of 57 Aky .

salt. ginger and garlic pieces. Add the agin-o-motto and coriander leaves. Add the chicken to the paste and let it for 45 minutes Heat some oil in a pan and deep fry the chicken. salt.1 Bell pepper . chilli powder to make a paste. Page 49 of 57 Aky .200 gms Egg .1 cut into small pieces Agin-o-motto . black pepper to taste Preparation Mix the all purpose flour. beaten egg.CHICKEN RECIPES Chicken Manchurian recipe Description Fried Chicken with hot sauce Ingredients 1 kg of small pieces of chicken Soy Sauce . ginger garlic paste. Heat a little oil in a pan and fry the onions. bell pepper.300 gms 200 gms Ginger cut into small pieces 300gms Garlic cut into small pieces Coriander leaves 1 Onion cut into long pieces All purpose flour .a pinch chilli powder. Add the soy sauce and let it boil Add the fried chicken pieces to the boiling mixture.

1/2 cup beaten well For the Gravy Ingredients : Onion .2 tsp coriander leaves Ground almond .2 tsp turmeric powder .CHICKEN RECIPES Chicken Tikka recipe Description A spicy chicken curry for rotis and naan.2 tsp ginger & garlic paste .out of one small tomato ginger & garlic paste .1 tsp salt to taste curd .1/4 tsp coriander powder .1/2 tsp dhaniya powder .1 chopped tomato puree .1 tsp cumin powder .1/4 ts chilli powder .2 tsp (optional) Preparation Marinate the chicken Take the beaten curd and mix all the above powders together and add salt Cut the chicken into medium size pieces and add it to the curd mixture.4 ts turmeric powder . After the chicken is marinated. For the gravy : Page 50 of 57 Aky .8 tsp garam masala powder . close the vessel with a lid and let it to marinate for about an hour.1 tsp salt to taste oil .500 gms of boneless chicken ginger & garlic paste .1 tsp garam masala . Ingredients Chicken tikka masala Chicken . take them and bake them well in a pan with the flame very low in the stove or we you can put the chicken on the grill and cook it till they are cooked.

Remove the dish from the stove and add the coriander leaves and garnish. Add salt to taste and then add little warm waterand the ground almond paste its optional to add and let the gravy to come to a boil. fry onions till they turn golden brown. and let the gravy come to a boil after adding the chicken pieces.CHICKEN RECIPES Heat oil in a pan . Page 51 of 57 Aky . Then add the cooked chicken pieces. Add ginge & garlic paste and let them fry till the oil seperates Then add all the masala powders to it. and then add the tomato puree.

An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties. Page 52 of 57 Aky .for deep frying For garnish: Curry Leaves Green Chillies – finely chopped Red Onions .2 tsp (or to taste) Lime Juice .a little Oil .2 tsp Salt . Garnish with slightly sauted sliced onions and green chillies. Pat dry with paper towels (to remove excess oil).1 .5 lb cut into bite sized pieces Chilli powder .slit lengthwise Lime slices Preparation Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.1.3 tbsp Curd . heat oil in a pan and deep fry the marinated chicken pieces till golden brown.CHICKEN RECIPES Chicken 65 recipe Description Ingredients Boneless Chicken .to taste Food coloring . Then. curry leaves and lime slices.2 tbsp Ginger garlic paste .

CHICKEN RECIPES Kerala Chicken Curry recipe Description Ingredients 15 medium sized pieces (about 800 grams) of chicken 2 medium onion(s) sliced 2 cup(s) grated coconut 8 cloves garlic 1 tablespoon(s) each of coriander and red chilli powders 1 tablespoon(s) juliennes of ginger 2 green chilli(es) slit 2 whole red chilli(es) 1 teaspoon(s) turmeric powder 12 curry leaves 2 tablespoon(s) oil 2 cup(s) water salt to taste finely chopped coriander leaves for garnishing (optional) Preparation Heat half the oil in a heavy-bottomed pan on medium level till hot. turmeric powder. Cover and cook on low heat for about 25 minutes or till the chicken is tenderised. ginger. water and the coconut paste. whole red chilli(es). Add the chicken. Mix well. Page 53 of 57 Aky . Fry on medium level for about 3 minutes or till the onions are light brown in color. coriander and red chilli powders along with the grated coconut. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. Add the garlic. Allow to cool and grind with little water to make a thick paste. Garnish with finely chopped coriander. green chilli(es) along with the chopped onions. Heat the remaining oil in the same pan and add the curry leaves. Sprinkle salt to taste.

Salt [required]. Allow the chicken to marinate for 4 hours in the refrigerator. Skewer the chicken. Cloves: 12. Vinegar : 2 tb sp. Ginger: 1 inch-piece. Onion: 1. Apply into the chicken. the vinegar and the juice of the Lemon. garlic. Curry powder: 1 tsp. In a large plate beat the yogurt. Just before removing it pour one spoon hot fat over the Tandoori chicken. Lemon : 1 Preparation Grind onion. Garnish with raw onion rings and mint leaves. Chilly powder: 2 tsp.CHICKEN RECIPES Chicken Thandoori recipe Description Ingredients Chicken: 1 kg. Cumin: 1 tsp. Squeeze out its juice and throw residue away. rubbing carefully with a spoon. thin paste. Allow it to cook for 20 minutes until it turns golden brown colour. Yoghurt : 3 tb sp. Clean the chicken thoroughly and make three or four shallow cuts on either side. tie its legs to the skewer and place in oven. In to this add the coriander and cumin powder. Set it alight and sprinkle with Indian curry powder. Serve immediately. Coriander : ½ tsp. the onion. Ginger juice.garlic. ginger to a paste. with the back of a spoon blend this mixture well to form a smooth. Page 54 of 57 Aky .

2 lbs Lemon juice . Make two slits on each pieces and rub it with lemon juice and salt. Blend the remaining ingredients.2 Green chillies . In between Paste the chicken with the mixture 2-3 times.1 tsp Preparation Clean the chicken and cut into big pieces. Keep it aside.2 inch piece Onion . Page 55 of 57 Aky . Serve it hot with chappathi.CHICKEN RECIPES Tandoori Chicken recipe Description Ingredients Chicken .2 nos Curry leaves .1 tsp Yogurt .5 nos Garlic .5 tsp Salt .5 cloves Salt .1 cup Ginger . Put the chicken pieces into the mixture and marinate for five to six hours. Remove from the marinade and bake for 45 minutes in a 400 degree oven. Then put it under the broiler for about five minutes.

black pepper and poppy seed. Ginger .10 nos.2lbs. Curry leaves .3 cloves. Oil .5 nos.2. Add chicken pieces and 1 1/2 cups of water and cook till the chicken becomes tender and should be covered with the masala Page 56 of 57 Aky . Dry red chillies .1 inch chopped. Put rest of the oil in a cooking pot and sauté the onion with cinnamon stick. Coriander seed . Onion .1 inch. Black pepper . Jeera (cumin seed) .1 tsp. Grind it into a coarse paste. jeera. Cinnamon stick . Saumf . curry leaves and garlic.5 tsp.1 ½ cup Preparation Put 2 tbs of oil in a frying pan and lightly roast the chili.2 tbs.½ tsp. Fry for another 7 minutes. cloves. add chopped tomato and the masala paste. Cloves . Water . saumf.3 nos chopped. coriander. Sauté for 5 minutes. Garlic .CHICKEN RECIPES Chicken Chettinadu recipe Description Ingredients Chicken (cut into big pieces) . Tomatoes .2 tsp.2 tbs.3nos. Poppy seed .

3.Grind together fried grated required 14. ginger.2 Nos.Remove the masala.In a vessel heat 2 tsps ghee and fry onions till brown 5.2-3 Nos. Page 57 of 57 Aky . 4.CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients 1.2 tsp 4. 2. cut finely .Cloves . 6.Coriander Leaves .Coriander Seeds . red chillies. 6.Coriander seeds.Cook the chicken curry until quite dry.Onion (Big) . 12.Coconut.1 Kg 2.12 Flakes 8.Cinnamon .To Taste Preparation 1.Then add the ground masala and masala water.Salt .10 Nos.pass water in the mixer jar and keep water aside. cloves. 7.3 Nos.A handful 11.grated .Red Chillies . onions.2 tsp 3. cinnamon.Ginger .6 Nos.Tomatoes.Then add the chicken pieces.Chopped . salt and stir on low fire for 10 minutes. chopped tomatoes.Fry the grated coconut till brown in colour in a little ghee.Chicken . 13.Onions. garlic. 7.1 Inch Piece 9.Ghee (For Frying) .Garlic . coriander leaves to a fine paste without water. 10.4 5.

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