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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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salt. beaten egg.200 gms 8) Egg . 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. 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 . ginger and garlic pieces. 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. 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 . Page 6 of 57 Aky .1 9) Bell pepper . bell pepper.a pinch 11) chilli powder. chilli powder to make a paste. 7) Add the agin-o-motto and coriander leaves. black pepper to taste Preparation 1) Mix the all purpose flour. ginger garlic paste.1 cut into small pieces 10) Agin-o-motto .
cubed 1/4 cup vegetable oil 2 tablespoons vegetable oil 2 medium onions . ginger.minced 1 1/2 teaspoons ginger .minced 3/4 cup coconut milk 1/4 cup water 1/2 cup cashews . turmeric and 1/4 teaspoon of salt. peppercorns. We can serve this with the any rice varieties. Add chicken and rub to coat. stirring. stirring until golden (8 minutes). Fry cashews in 2 tablespoons oil until golden brown (5 minutes). Stir in 1/4 cup coconut milk and water. Drain on paper towels. Add chicken. then cover and cook over low for 20 minutes. Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer.minced 1 teaspoon jalapeno .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 . garlic.coarsely chopped 1 teaspoon lemon juice Prepration Combine coriander with cumin. and 3/4 teaspoon salt. Heat 1/4 cup oil over medium high and add onions. chile. Page 7 of 57 Aky . Stir occasionally until chicken is golden brown and just cooked through (10 minutes). Cover with plastic wrap and let stand at room temperature for 30 minutes.thinly sliced 1 clove garlic .
CHICKEN RECIPES Butter Chicken recipe Description Ingredients For Marinate. 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. Add the chicken. Sprinkle salt to taste if needed. coriander. salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. 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. Mix well. Just before serving pour melted butter over the curry. 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. Heat the remaining butter in a saucepan and add the red chilli. cumin and red chilli powders 1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of ginger. cumin and black pepper powders. Page 8 of 57 Aky . sugar. chopped ginger and green chillies to the simmering gravy. cover and cook for about 25 minute(s) or till the chicken is fully cooked. cumin. Stir in the beaten cream and reduce the heat to low. Garnish with a swirl of fresh cream and finely chopped coriander leaves. After the liquids have evaporated. Add the chopped tomatoes. stir fry the chicken for some time in the residual fat. red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. Fry for a few seconds.
seam side down. between two pieces of clear plastic wrap. 2. (Chicken Breast should be skinned and boned. 16. starting with one end. 3. 15. 13. Cooked 1/4 teaspoon orange rind. Page 9 of 57 Aky . 18. 17. if desired. 11. on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly. For orange sauce. on 50% power for 7 to 8 minutes or till chicken is tender. 5. boned side up. Fold in sides. Repeat with the remaining rice-orange peel mixture and chicken portion. Remove plastic wrap. 12. and ground cinnamon. 8. Micro-cook. Transfer chicken rolls to a serving platter. uncovered. pound lightly with a meat mallet. Micro-cook the chicken rolls. Stir in broken walnut meats. forming a rectangle about 1/8-inch thick. 9. Ground 1/2 cup orange juice 1 1/2 teaspoons cornstarch 2 tablespoons walnut meats. in a shallow baking dish.CHICKEN RECIPES Orange chicken recipe Description Ingredients 1 large chicken breast. Sprinkle chicken with salt to taste. stirring every 20 seconds. 6. 4. Halve chicken breast lengthwise. 19. Spoon half of the rice orange peel mixture atop one chicken breast portion. 10. Repeat with the remaining portion of chicken. 14. roll up jelly-roll style. Spoon the orange sauce atop the chicken rolls on the serving platter. covered. Garnish with cucumber roses. Cover with vented clear plastic wrap. in a 1-cup measure stir together orange juice and cornstarch. spreading it to within 1/4-inch of the edges. ) 1/2 cup rice. Broken 2 cucumber roses (optional) Preparation 1. In a small bowl stir together cooked rice. Working from the center to the edges. Place one portion. Place chicken rolls. shredded orang peel. Finely Shredded 1 dash cinnamon. rotating dish a half-turn after 4 minutes. 7.
CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 2 chicken breasts. vinegar. garlic and sesame oil and simmer for 10 minutes Page 10 of 57 Aky . cut into chunks 8 cloves garlic. water. Heat oil and fry garlic until brown. soy sauce. Add oyster sauce. remove. In remaining oil fry chicken until cooked. salt. 2. 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.
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.Drain the oil and keep aside. Mix corn flour and egg properly and add to chicken and mix.Heat another skillet and melt butter and add sliced chillies and finely crushed ginger. Add chilly powder. 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. In a pan heat oil and deep fry chicken cubes until cooked. Marinate for 30 minutes. turmeric powder and salt to chicken.Garnish with chopped cilantro and serve hot. Fry for one minute.Add fried chicken pieces and fry under medium flame for five minutes or until chicken pieces takes up the flavour of chilly and ginger. Page 11 of 57 Aky . Slice green chillies into half.
2 Ginger grated . Pat dry and marinate with a lettle salt and turmeric. Now add the pepper powder and cook covered on low flame.4 large Tomato. garlic and green chillies and fry. Page 12 of 57 Aky .1inch stick Cardomom .1tsp Salt Curry leaves Preparation Cut the chicken into small pieces.5kg Onion.5 Sauf . Add ginger. Cook uncovered until the chicken is properly cooked.1tsp Garam masala .4 Cinnamon .CHICKEN RECIPES Chicken masala recipe Description A thick gravy spicy dish for rice and chapati Ingredients Chicken.1tbsp Clove . Check after 10 minutes.2tsp Garlic minced 12 cloves Green chilli. Now add chilli powder. Tips 1. Give the curry a stir. When fry add the thinly slices onion and fry till brown. Add the diced tomatoes and fry till dry. Now add the chicken pieces and salt and fry till the masala coats on it. In a shallow vessel put some oil and heat.2tbsp Pepper powder .4 slit Coriander powder . cloves. But do not boil after that. coriander powder and garam masala and fry till oil starts seperating. If you need more gravy add water at this stage. Garnish with curry leaves. When hot add 1 tsp of fennel(sauf). You can add some thick coconut milk to this curry if you need more gravy.1.4tbsp Chilli powder . cardomom and cinnammon. Water must have come out of the chicken.
then add all the powder masala and fry for few minutes till u get a nice colour.a pinch fennel (sauf) powder . U can eat this with parathas. keep stirring . Remove when its dry. U can add green chillies and chilly powder as per ur desire for spicy food Page 13 of 57 Aky . or use it as a stuffing which will be featured soon Tips Add little food colour at a time. Ingredients chicken boiled and shredded .4 tspn orange food colour .1/4 tspn garam masala powder . with salt to taste and food colour and coriander leaves. with a dish name called (muthabak).CHICKEN RECIPES Chilli chicken recipe Description This is a dish made out of small pieces of chicken or shredded boiled chicken.a pinch jeera powder .a pinch chilly powder .500 grams onion sliced .2 nos turmeric powder .little coriander leaves chopped a little salt to taste oil . sprinkle water to avoid burning.1/4 tspn green chillies . The heat oil in a heavy pan. and fry the onions till light brown in colour. Preparation Boil and shred chicken. so that the dish looks orange not red in colour. add the shredded chicken.1/2 tspn or to taste coriander powder . pepper. and it can also be used to stuff parathas.till the dish is orange. along with little salt.chopped as per ur taste curry leaves . then add curry leaves. ginger and garlic paste and whole spices a little keep aside. No need to add lots of water but just sprinkle water and cook on a low flame.
Page 14 of 57 Aky .garlic paste. Cut onions finely and fry them in butter. Serve it hot and garnish with cheese and finely cut coriander leaves. After 10 minutes remove the chicken from plate. Keep it in a freezer for two hours. Again cover it with a plate till all the water evaporates. When onions becomes brown add marinated chicken to it and add red chilli powder. salt and stir well. Preparation Wash chicken pieces well and garnish with ginger-garlic paste.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. Cover the vessel with a shallow plate and pour 1/2 glass of water in a plate. chilli powder 1 cube cheese finely cut coriander salt to taste. This water will make the chicken tender. Add cream and finely cut capsicum and stir chicken.
finely chopped 5 Cloves garlic.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. peeled & halved 2 lg Onions. 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 & 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 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 .
cinnamon stick. Fry. turmeric. salt and tomato.CHICKEN RECIPES Preparation Chicken Savoury: Heat half the ghee in a small frying pan. cloves.) When mixture is thick and smooth. Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. turn heat to a very low and steam for 20 minutes. drain. Cover and cook over very low heat until chicken is tender. Cover saucepan tightly. Fry peeled and halved potatoes until brown. Heat ghee and fry onion until golden. ginger powder and rice. DO NOT lift lid or stir while cooking. approx. Add yoghurt. Add chicken savoury and potatoes and gently mix into rice. drain and reserve. 35-45 minutes. If necessary cook uncovered for a few minutes to reduce gravy. Add chilli. stirring constantly for 5 minutes. Bring to boil. cardamom. Fry stirring. Pour any ghee left in pan into a large saucepan. Page 16 of 57 Aky . stirring occasionally until tomato is cooked to a pulp. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan. Add rose water or essence and salt to hot stock. pepper. add remaining ghee and fry onion. mint. Cover and cook over low heat. add chicken pieces and stir well to coat them with spice mixture. garlic and ginger until onion is soft and golden. Add saffron. cumin. Fry sultanas a few seconds and set aside. Spoon briyani onto a warm serving dish. fry almonds until golden. There should be only a little very thick gravy left when chicken is cooked. cardamom and cinnamon stick. until rice is coated with the ghee. pour over rice mixture and stir well. Garnish with the almonds and sultanas and serve immediately.
Chop ½ onion in a very thin manner. we can add a small tomato in the pan and saute for some more time.cloves 7. and onions.big onion 8. Curry leaves or coriander leaves 10 Pepper powder 11.Chicken pieces 3. raisins. It can be served with side dishes. ani seeds 9. Ghee 4. Keep it aside. Heat up a pan and pour ghee. If needed. Saute for sometime. 2. add water as required in to it and boil till it gets cooked. Chop green chillies. Cashews 6. Then add mashed masalas and keep the flame low Add pepper powder. And strain the water from it.cardamom 6. 4.green chillies 9. coriander powder. Wash rice properly and strain it for not having any stones.Wash chicken pieces properly. Chop 1 ½ onion length wise . Fry cashewnuts. Then add rice in to the pan.CHICKEN RECIPES Chicken Biriyani recipe Description Chicken biriyani is a delicious indian cuisine.Basmati rice 2.cinnamon 5. curry leaves or coriander leaves in small size.Cooking oil 8. and turmeric powder. All the best. Pour oil in a cooking pan and add the above chopped items and saute for sometime. so that we’ll have a fresh flavour. In the meanwhile. ginger.3. Coriander powder 12. garlic. In the meanwhile fry masalas and mash it. Raisins 7. After that add chicken pieces in to it. Try it. if we want more Page 17 of 57 Aky . Ingredients 1.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.
cashews and raisins. garnish with fried onion. On the top of it. aniseeds. Page 18 of 57 Aky . Fry rice till a splutter sound is heard. and cinnamon. Bake it at a low temperature for 5 or 10 minutes. add some more hot water and cook till water is drained. Serve it with side dishes. add it accordingly . cloves. cardamom. Put sufficient salt.CHICKEN RECIPES ghee . Place an oven dish and layer the rice and chicken. If the rice is not properly cooked. Delicious chicken biriyani is ready to eat . Then add 2 ½ cups of hot water in to it.
and curry leaves. then add in tomatoes. the tomatoes should become soft and smashed. then add in salt and mix well. and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder). can be eaten with rice or parathas. serve it hot and enjoy. add the chicken pieces and very little water just sufficient to cook the chicken. then add in the ginger and garlic paste sprinkle water to avoid burning. Ingredients chicken. 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. u should see the oil come to the surface and it should look dark in colour. u can remove the pepper chicken masala with a little gravy or let it get a bit dry. add in the coriander leaves and stir well. at the end when the chicken is done. turmeric a pinch oil a little vinegar for a tangy taste.500 gms small pieces with bones. add turmeric powder.CHICKEN RECIPES Pepper chicken recipe Description Chicken made either with a little gravy or dry. black pepper freshly ground. as per required .a bit rough onion . Page 19 of 57 Aky . add little vinegar if u desire a tangy taste. add the onions and fry well till golden brown. Preparation heat oil and when hot.
Grind the cashew and raisins together and set aside. Cover and cook in medium heat till the chicken is well done. Onion 3 7. Cut the onion in thin slices and dice the tomato. In a wok heat some oil. add the marinated chicken. Let the chicken get well coated with the masala. Corriander leaves 1 bunch Preparation Marinate the chicken with some salt and turmeric powder. Now add the masala paste and stir till the oil separates. and mix this masala powder in little water. Page 20 of 57 Aky . Garlic thinly sliced 2 Tbs. Chicken cut in big pieces 1Kg. Ginger thinly sliced 2 Tbs.CHICKEN RECIPES Chicken Vindaloo recipe Description This is a hot curry. Ingredients 1. Now add 1 1/2 cup of water and salt to taste. Mustard 1/4Tsp. 2. Whole red chilli 5 Black pepper 1 1/2Tsp. Tomato 2 Big ones 6. Cloves 4 Cinnamon 1" piece Cardamom 2 3. 4. Black Jeera 1/4Tsp. Add the cashew and raisin paste and remove from heat and garnish with chopped corriander leaves. Cashewnut soaked in water 10 Raisins (Kismis) " 10 5. Powder all the ingredients in 2. Set aside for 30 min. saute the onion till golden brown. Add the diced tomatoes and after 2 min. It is good to be served with chapathi and palappam. add garlic and ginger and saute for a min.
(cook in medium to slow flame) add lime juice and serve garnished 2with onion rings Page 21 of 57 Aky . turmeric pdr. keep the cooker open and evaporate all water. chillie pdr. gingergarlic paste and soya sauce.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. cook the chicken for just 3 minutes. add the cooked chicken and fry till golden brown. fry for a minute till li golden brown.
CHICKEN RECIPES Chicken Chilli fry recipe Description This chicken fry is quite nice to be eaten with steamed rice. chilies. Dhal. 6-8 pods garlic. Salt to taste. 1 bunch each fresh coriander & Mint. Tomatoes 2 med size finely chopped. then add the other chopped ingredients & continue to fry on low heat for 2-3 mins. 1 ½ tspn Chillie powder. cook for 20 mins. coriander leaves & mint. Turmeric pwd & salt. Add the tamarind pulp & continue cooking until the gravy is thick. Add the chopped tomatoes & fry till tomatoes are soft. Along with 1 onion finely sliced. or with an accompaniment of Rasam. 1-1 ½ tspn. 3 large onions. Cook for 5-8 mins. Fry the onions until pink in colour. Page 22 of 57 Aky . now add the boiled meat & the soup. 6-8 Peppercorns. ¼-1/2 level tspn turmeric pwd. Sambar etc. Slice finely the remaining 2 onions. finely mince the ginger. 2” piece ginger. Preparation Method: Boil the meat in just enough water to cover. Add the Garam Masala Powder mix well remove from heat & serve with rice or bread.. 4-5 Green chilies. a small marble sized ball of tamarind mixed in 1 cup of water. garlic. Garam Masala pwd. peppercorns. Add the chillie powder & continue to fry for 2 mins. Ingredients Chicken Chilli fry Ingredients: 1/2 kg chicken.
You could add 2 boiled. Mango powder – 2 tspns. Heat Oil in a vessel.size Tomatoes . add the minced Onions. Mustard Seeds. skinned & cubed Potatoes too to the Curry – this you could do at the stage when adding the Dhal. drain & keep aside. Wash. a few Curry leaves. Garam Masala – ½ . 2 med.finely minced.¾ tspn.CHICKEN RECIPES Chicken & Dhal Curry recipe Description This is a good dish which could be served with Rice or breads. Garlic Paste – ½ 3/4 tspns. Curry leaves & Mustard Seeds. 1 tspn. now add the chicken pieces mix well & keep frying for about 8-10 mins – aft this add the cooked Dhal & water mixture. chillie Pwd.¾ tspns. add Chillie Powder. when Oil is hot. 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. 6 dry Red Chillies – deseeded. 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. Corriander powder – 1tspn. 2 med.. Salt to taste. Page 23 of 57 Aky . Keep aside. Size Onions finely minced. dry red chillies. garnish with freshly chopped coriander leaves. Ginger paste – ½ tspn. For Garnish:Chopped Corriander leaves –2 tbspns Preparation Wash the Dhal & cook till soft (say for 10 mins). Oil-4-6 tbspns. ½ cup Channa Dhal (split yellow lentil). Tips Note: For a Variation. at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft. ½ . fry till Onions are transparent & the Mustard seeds crackle – now lower flame & add the Ginger & Garlic Paste & fry for 2 mins. Goes well with Chappatties/Parathas or Plain steamed Rice. Corriander Powder. Ingredients ½ kg Chicken – skinned & cut into small pcs.
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 . 2 Tbspns. Turmeric Pwd. till a nice aroma arises. wash nicely drain & keep aside.8-10 Tbspns.when Oil is hot add the sliced Onions & Curry leaves & fry to a golden brown . place on gas add Oil . ½ tspn. Coconut to be ground to paste separately. sufficient water. add the Coconut Paste mix nicely till the paste blends in with the Masala .(Drumsticks cut into 2" long pcs.now add the Ginger.Keep aside. Curry Leaves (few). Turmeric Powder. everyone will love it Ingredients Ingredients Onions . Chicken . Garlic. Preparation Method Take a Vessel. mix nicely & continue to fry the Masala. adding the Masala Water if necessary . use for frying). & the Oil floats on the surface.(after broiling) to a fine paste. wash the Mixie & keep this water.CHICKEN RECIPES Chicken. Use extra Tomatoes only. Extra Tomatoes. Chillie Powder. cut into desired pieces. once again mix well cover & leave to cook till the Vegetables & Chicken is boiled & the gravy has thickened. 3 Tbspns. Corriander Powder. Oil for frying the Onions & Masala . add the chopped Tomatoes & continue to fry till the Tomatoes are soft & cooked. Page 24 of 57 Aky . Drumsticks & Potato Curry recipe Description Very tasty Chicken Curry. Sombu.1 No.fry for 2 . Salt to taste. fry till the oil comes to the surface say for about 2 mins.(Masala Water is got after you grind the Ginger/Garlic/Sombu to a fine paste.3 mins.add the Vegetables & Chicken pieces. Vegetables . Keep aside.finely sliced. Chillie Powder. Corriander Powder. Remove from heat & Serve with Rice. Now add Salt to taste. Puris. Potatoes skinned cut in 4 pcs lengthwise) . Chappatis etc. No Tamarind Pulp or Lime Juice for this Curry. Skin. Grind to paste: Ginger.clean.
2 tea spoons Garlic . And when it is finally cooked. add chicken and mix well. Ajino motto . Preparation Put oil and heat it. Tomato sauce . you can get a chinese chicken smell. put tomato and make a good mix.CHICKEN RECIPES Chicken sauce curry.5 teaspoons. Oil .1 Kg Carrot . After that add the masala mixed with water as paste. tomato sauce and ajino motto. when it starts to become slight brown. recipe Description Ingredients Chicken .a bit.Sufficient. put ginger and garlic. put onion. not much.1 Curry masala . And afterwards depending on the amount of gravy one requires. Then add soy sauce. After that add capsicum and carrot. when it gets well soaked in the oil and absorbs it. Don't wait till the capsicum and carrot go soft.1 Tomato . Soy sauce .3 teaspoons. When the smell of these vegetables come. Let it get cooked well. you can increase the flame and control it. add only sifficient water. Onion -1 Ginger . Suddenly it will absorb the flavour of the vegetables.1(big) Capsicum. Page 25 of 57 Aky .2 tea spoons.5 teaspoons.
Take oil in a cooking dish and heat. Bake for 15 minutes in moderate temperature. Page 26 of 57 Aky . Grind nicely the ingredients in Group 1. 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. Set aside for 30 minutes. lemon juice and salt. add to this the ground ingredients (in Group 1) and ingredients in Group 2. Especially this saves the time of working mothers. Fry until oil separates. Now add baked chicken. Add 1 cup of water and cook until chicken becomes tender and gravy becomes thick. When oil is hot.CHICKEN RECIPES Spicy Chicken recipe Description Very less effort is needed.
7) add chicken and simmer 8) garnish with corriander leaves. 3) Add ginger and garlic and tomato.onions and screwpine leaves and fry till golden brown. 4) Add chilli paste. Add cinnamon stick and cardarmon.Keep it aside.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. 5) Add the mixed masala and water. 6) Add tomato paste and let it boil. 2)heat oil fry. Page 27 of 57 Aky .
soya sauce. heat oil and fry chicken till golden brown turning all the time.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. pepper. Rub in the ground masalas. salt all over the chicken. garlic. now pressurecook the chicken. cinnamon and cardmoms. when the chicken is cooked. poke chicken all over with a fork. marinate the chicken for at least 1/2 hour. Page 28 of 57 Aky .
onion paste. Page 29 of 57 Aky .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). Make a paste of this tomato-onion and cashew nut. Put tomatoes in hot water for 2 minutes. ginger –garlic pastes. add tomato. Fry it and then add chicken pieces. Fry until chicken turns into golden brown colour. Stir well and remove from fire. coriander powder and stir. add cinnamon. cardamom and cloves. Or you can sprinkle grated egg over it. When chicken is cooked well. till its color changes slightly. Heat butter in a pan. Before serving add cream over it. Cut onions and fry it in oil. Take it out and peel away the skin. salt and kasoori methi powder. Add chilly powder.
In a deep skillet. Do this in small batches. 3. corn flour. Set aside for 30 minutes. Raise heat to high and cook. egg whites and refined wheat flour or all-purpose flour.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. and salt to taste. mix all the following thoroughly: the above chicken pieces. Remove from oil and set aside.Cut chicken breast into bite sized pieces. Serve with white rice Page 30 of 57 Aky . food coloring. At the end of half an hour. fry the chicken pieces until they are golden brown on all sides. Now add the chicken pieces and stir. over mediumhigh heat to ensure that the chicken is cooked through. 2. Lower the heat to medium-low and add butter milk. while stirring periodically. in a deep bowl. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Add chili powder. 4. until the liquid is absorbed/evaporated and the meat looks dry. Stir well. heat oil (enough to deep fry the chicken pieces) and when oil is hot. add garlic and ginger pastes and fry until it turns brown.Remove the skillet from heat and add lemon juice.Heat the two tablespoons of oil in a wide skillet and when oil is hot. black pepper and salt to taste.
Finally add 1tsp garam masala .½ cup – Optional Curry leaves. garlic. curry leaves. green chillies and sauté till the oniond become light brown. Page 31 of 57 Aky .1 tsp Chilly powder. Instead you can add any chicken masala available in shops) Coriander powder. Then add the tomato puree.coriander powder. clove. Tips Let the tomato gravy be too thick when you finish cooking. Fry cashew nuts and raisins and decorate the dish with that.few Cooking oil.to taste Cashew nuts. If properly done the dish will look reddish brown in colour.to decorate Raisins. salt and sauté again for a short while. Mash tomatoes into a fine paste. cut into medium sized pieces Tomatoes. Heat oil in a pan and add cut onions. chilly powder.two tbsp Salt-to taste Preparation Grind garlic and ginger separately and keep aside.¾ kg.to decorate Cream. Use semi ripe tomatoes.1 tbsp Garam masala.1 tsp Coriander leaves.1kg. Do not add water. ground ginger. bay leaves. Add the ground masala. Take it from fire when the gravy becomes thick. mashed into a fine paste Big onions-1/4 kg.CHICKEN RECIPES Spicy tomato chicken recipe Description Ingredients Chicken. then the cream will make it smooth.4 nos Ground masala – 3 tbsp (includes cinnamon. Add chopped coriander leaves. finely chopped Ginger-100g Garlic-50g Green chillies. Cover it and cook till chicken is done. Stir in cream (instead thick milk can be added). Add pieces of chicken and mix well with the spices.
tomatoes-2. saute onion.CHICKEN RECIPES Chicken masala recipe Description This is very easy to prepare and can be had with rice. add tomatoes and chicken masala. onion-2.1/2 kg. once the gravy thickens. once the masala becomes golden. chicken masala-1 table spoon dhania leaves. once the onion becomes tender. roti etc Ingredients chicken cubes. bread. put the ground paste and stir well. Preparation Heat oil. ginger. garnish with corriander leaves and serve with rice. then add chicken cubes and stir well. garlic and green chilli paste-1 table spoon. bread . Page 32 of 57 Aky . no need to add water. oil-2 table spoon. roti etc.
Add garlic & ginger continue to fry till light brown. Garnish with almond slivers and serve.20 minutes on medium high flame. Add yoghurt tomatoes.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 . Add the cardamom and chicken cook for about 15 .30 minutes or till the chicken is fully cooked and browned. add the ground onion and stir till rose colored. Page 33 of 57 Aky . Add ground cashew and cook for another 3 minutes.CHICKEN RECIPES Kashmiri Chicken recipe Description Ingredients 2. red chilli powder.
CHICKEN RECIPES Pepper Chicken recipe Description Ingredients Chicken. Crush the peppercorns. In a pan heat the oil and sauté the onions. when they are soft add the ginger garlic paste. Lemon -1 Turmeric powder. Lastly add green chilly. Ginger garlic paste -1 tsp.5 tsp.½ tsp Garlic -2 pearl Cloves Bay leaves Cinnamon -2 Cardamom (optional) -2 Pepper corns. Cut the green chilly.500gm Onion 200 gms. Add little water till the onions and tomato cook well. turmeric powder and mix them well. Stir it well and cook till the chicken is cooked. Salt To taste Oil Preparation Chop the onions and tomato. Page 34 of 57 Aky . tomato. Green chilly -2 nos. To this add the crushed pepper and salt. Tomato 200 gms. Add chicken and water. garlic flakes. Serve it hot . When the gravy is thicken remove from the fire..
season with salt.1 tsp. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water. Fry well. Fry this till done.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. season with salt.1 tsp. Garam masala . salt and chilli pd. Fry this till done. cilantro and a dash of lime.1 cup Onion chopped . Comments by Visitors Preparation In a pan heat oil and fry the onions.CHICKEN RECIPES Chicken Roll recipe Description Ingredients Cooked chicken . Then add the tomatoes and the chicken. On top of the chicken you can add a few chopped onions. add the garam masala. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix. add the garam masala. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. Then add the tomatoes and the chicken.Roll it up and serve hot with ketchup. Tortilla-few Eggs . On top of the chicken you can add a few chopped onions.Roll it up and serve hot with ketchup Page 35 of 57 Aky .1 Tomato chopped .1 small Ginger-garlic paste . When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix. Now in a bowl beat the eggs. salt and chilli powder. cilantro and a dash of lime. Fry well. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla.According to taste Preparation Method In a pan heat oil and fry the onions.
CHICKEN RECIPES Chinese hot chicken recipe Description Ingredients Bone less Chicken 250 gms. Sauté onions. Heat oil in a pan. Mix the chicken with corn flour. Salt To taste Black pepper powder 1tsp. Deep-fry each piece of chicken separately. Egg 1no. Oil For deep fry Tomato sauce 2tsp. egg and a little salt. Schezwan sauce 1 tsp. Page 36 of 57 Aky . schezwan sauce. When they turn golden brown drain the excess oil and remove. tomato sauce and black pepper powder. Small onions Preparation Bone less Chicken 100 gms. Refine flour (Maida) 1tsp. red chilly and add the fried chicken. Corn flour -1 tsp. To this add sugar.
200 gms 8) Egg . .1 cut into small pieces 10) Agin-o-motto .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 . black pepper to taste 12) Garlic & ginger paste. 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.a pinch 11) chilli powder. 4) Heat a little oil in a pan and fry the onions. ginger and garlic pieces 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. add pepper. beaten egg. salt. 8)boil well and serve hot. ginger garlic salt. 7) Add the agin-o-motto and coriander leaves. chilli powder to make a fine aste.1 9) Bell pepper .CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce .4 tsp Preparation 1) Mix the flour. Page 37 of 57 Aky .
Garam Masala -1 tsp. Once the chicken becomes soft. Tomato -1 no. chilly powder. cumin powder. crushed chicken and salt.2 to 4 nos. Add one by one and fry well. green chilly. Oil -2 tbsp. half cooked Chapathi. Stuff the chapathi with the filling and roll it tight.CHICKEN RECIPES Filled Chicken Chappathy recipe Description Ingredients Bone less Chicken -1 cup Onion -½ cup Capsicum -1 no. Egg -1 no. Roasted Cumin powder -1 tsp. salt. pinch of garam masala adding little water to a thick batter consistency. tomato. Coriander leaves -1 tbsp. Chilly powder. Roll in the coating-mixture and shallow fry it in oil.½ tsp. egg. For Coating: Mix gram flour. add garam masala and chopped coriander leaves and mix well. Page 38 of 57 Aky . finely sliced capsicum. Green chilly -2 nos. Fry it on both the sides and serve hot with coconut chutney or ketchup. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions.
1 dsp Cinnamon . Heat dalda in a pan and fry the sliced small onions.1 Dalda or Ghee .1/4 tsp Turmeric . ginger and saute again adding the chicken pieces last. Mix the flour with salt and one cup boiling water.1 pinch Preparation Clean the chicken and cut into pieces of desired size. Grate coconut and make three extractions of coconut milk.6 Pepper corns .1 cup Butter . The first extraction with one cup water. the second with three cups and the third with 2 cups of water. cover the dish and continue to simmer.1 dsp Cumin seed . to the chicken and allow it to simmer. Page 39 of 57 Aky . add the second extraction of milk and bring to boil. cloves and the ground masala and saute onions. garlic and coriander.1/2 tsp Onion pieces . green chillies.1 piece Coriander broiled .CHICKEN RECIPES Kozhi piddi recipe Description Ingredients Chicken (tender).3 oz Button onion sliced .8 Ginger . Grind together cumin seed. Add the third extraction of coconut milk with a little salt.2 tsp Rice powder . Put in the dumplings. Add cinnamon.1 level cup Green chillies .10 Aniseed .1 Garlic .1 piece Cloves . add butter mix well and form into balls.1 piece Coconut (big) . When meat is tender add first extraction of coconut milk and serve hot. When meat is cooked. turmeric.
about 3 minutes more. stirring occasionally. Season to taste with more sugar or seasoning sauce as desired. fish sauce and bell pepper.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. Page 40 of 57 Aky . 3 Stir in the can of the coconut milk. 4 Add the sliced chicken. so that it is dissolved and foaming. 6 Add the chopped basil. Cook over medium heat for 4 minutes. Simmer until the chicken is cooked. sliced into bite size pieces 2 tsp sugar 2 tsp Fish Sauce 1 red bell pepper. Serve over rice. cored and sliced 10 large basil leaves. Simmer for 4 minutes. chopped Preparation 1 Heat the oil in the frying pan over medium heat. 5 Stir in the sugar. 2 Add the curry base and simmer for 2 minutes. shaken 1 & 1/2 lbs ( 750 g ) boneless skinless chicken breasts.
3 tsp Turmeric powder .1 piece Jeera .2 no's Medium size potato . Page 41 of 57 Aky .300 gms ( cut into 1" cubes ) Large onions .1" inch stick Ghee .CHICKEN RECIPES Chicken dum biryani recipe Description Ingredients Basmati Rice .1/2 tsp Dry Dhania seeds .1/2 tsp Star anus .4 large cups Boneless chicken breast .1 no ( cut into 1" cubes ) Fresh curd/plain yoghurt .1" stick Green cardomom .6 to 8 pods Ginger .1 whole 250 gms wheat flour salt to taste Fresh green coriander chopped fine.8 to 10 tsps Cinnamon .1/2 tsps Dry Red chillies .1/2 tsp Shahi Jeera .3 pieces Big Black Cardomom .3 no's Large Tomatoes .8 to 10 pieces ( whole ) Kaju .1 cup Almonds .8 to 10 pieces Raisins .5 no's Kasuri methi .12 to 15 pieces ( whole ) Garlic .1/2 tsp Kalonji .
onion and tomatoes to a smooth paste. Remove and garnish with fried onions. top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. mix well and set aside to marinate for atleast 3-4 hours. Add this masala mixture to the chicken pieces. garlic. Cut one large onion into thin long slices. Grind the roasted ingredients in a mixer to a smooth powder. Add a layer of rice. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well. Cut two large onions into big pieces. cover and seal the lid to the vessel with the wheat dough. Drain in a collander and keep aside. Remove and drain. kasuri methi. Take a right fitting lid for the vessel. add a teaspoon of salt and bring to a boil. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water. kaju raisins and finely chopped fresh coriander. Heat ghee in a kadahi and seperately fry Kaju. Grind the ginger.salt to taste. shahi jeera. 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. jeera. ( Approximately takes 5 to 7 mins ). Meawhile heat 6 cups of water in a vessel. Heat 4 cups of water in a vessel and bring to a boil. Now knead the wheat flour to make a nice dough. kalonji. Now keep the vessel on the tava and cook for approximately 20-25 minutes. Remove and drain. green and black cardamoms.CHICKEN RECIPES Preparation Clean and wash the chicken pieces and keep aside. cinnamon. heat it and put the gas on simmer. almonds. Now take a heavy bottomed vessel and coat it with ghee. In the left over ghee fry the thinly sliced onions till they are crisp and brown. star anus. Take a heavy bottomed tava. Page 42 of 57 Aky . coriander seeds. and before removing from gas just add the turmeric powder and mix well. almonds and raisins. Heat a kadahi and dry roast dry chillies. Drain tomatoes and peel the skin.
Oil Page 43 of 57 Aky . Top this with the onions. Variation: Chicken sausages can be used in the place of chicken. Spread tomato sauce on the harder surface of pizza base. Over this add the chicken pieces. To this add onions. Onions(big) 3 Tomato 3 Capsicum 3 Chicken 125 grams Cheese 20 gm Pepper powder ½ tsp. Oil Preparation Boil the chicken in water with pepper and oil and after it is cooked make it into small bits.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. capsicum. capsicum and tomato. tomato and the grated cheese. Cut or shred the vegetables into desired size and shape. Allow it to cook in a microwave/oven for 3-5 minutes.
cumin powder. Fry it on both the sides and serve hot with mint chutney or any ketchup. julian cut chicken and salt. 75% cooked Chapathi 2 to 3 nos. Roasted Cumin powder 1 tsp. Coriander leaves 1 tbsp. add garam masala and chopped coriander leaves and mix well. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. Page 44 of 57 Aky . For Coating: Mix gram flour. Chilly powder ½ tsp. Green chilly 2 nos. Once the chicken becomes soft. egg. Garam Masala 1 tsp. Tomato 1 no. Stuff the chapathi with the filling and roll it tight. green chilly. chilly powder. Add one by one and fry well. Onion ½ cup Capsicum 1 no.CHICKEN RECIPES Chicken filled Chappathy recipe Description Ingredients Bone less Chicken 1 cup Egg 1 no. salt. tomato. pinch of garam masala adding little water to a thick batter consistency. finely sliced capsicum. Roll in the coating-mixture and shallow fry it in oil. Oil 2 tbsp.
5.Cinnamon . cloves. 7.2 tsp 4.To Taste Preparation 1. garlic.Salt .Chicken . coriander leaves to a fine paste without water.In a vessel heat 2 tsps ghee and fry onions till brown.pass water in the mixer jar and keep water aside. 2.12 Flakes 8.Remove the masala. 3.Coriander seeds.Garlic .Ghee (For Frying) . cut finely . salt and stir on low fire for 10 minutes. 4. red chillies. ginger. 6. Page 45 of 57 Aky . 12.Coriander Leaves . onions. 6.Chopped .Cook the chicken curry until quite dry.A handful 11. 10.Onions.grated .2-3 Nos.Then add the ground masala and masala water.1 Kg 2.3 Nos. 7.6 Nos.as required 14.Onion (Big) .Ginger .Fry the grated coconut till brown in colour in a little ghee.Red Chillies .Then add the chicken pieces.Coriander Seeds .CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients . cinnamon.2 tsp 3.Tomatoes.Coconut. 13.Grind together fried grated coconut.1 Inch Piece 9.2 Nos.Cloves . chopped tomatoes.10 Nos.4 5.
Page 46 of 57 Aky . Heat to a boil. Stir occasionally. sour cream and chips.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. Serve topped with fresh chopped tomatoes. Reduce heat and simmer 1 hour. stirring until lightly browned. Stir in remaining ingredients.
4tsp soy sauce.fry it for a while.4-6 Green Chillies . Ingredients whole chicken or boneless chicken .1.cut into very small bits garlic . Meanwhile in another vessel.6tbsp Salt to taste Preparation Marinate chicken with 1tbsp oil.preferably heavy aluminium vessel.CHICKEN RECIPES Soy chilli chicken recipe Description Its best to be served with ghee rice or chappatti varietes.garlic and then add onions and fry them util they are soft.1/4tbsp ginger .3/4 tbsp GaramMasala .5 inch.Then fry ginger.2-3 Oil .half the quantity of chilly powder and Garam Masala.Then add the marinated chicken.Then add chilly and garam masala pwder. Page 47 of 57 Aky .1. put 2tbsp oil and fry half the ginger and garlic lightly.Close and cook on low to medium fire for 25 minutes.3tbsp tomato ketchup .a small bark of cinnamon and 2-3 cloves. In vessel.5kgs chilly powder .then add soy sauce and tomato ketchup.2.Make this into a gravy.Cover and cook in low heat for 15-20 minutes.A tsp of butter can be added to this in the end.7 pieces soy sauce .Its quite an easy dish and will be much appreciated at special occassions.Now add the prepared chicken and mix . lightly fry 3-4 cardomoms.5tbsp Onion .
if water dries chicken covered with masala well.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.garlic . 5.mix all welland oil comes up add chicken piecesand till it is well cooked.garnish with capcicum and coriander leaves Page 48 of 57 Aky .add masala powders and stir few minutes.heat the pan and put oil saute ginger .add tomato puree soy saucce and salt if need. 6. 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. till it turns brown. 3. marinate chicken 3hrs 2. onion. 4. remove from the fire 7.
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 . salt. ginger and garlic pieces. Page 49 of 57 Aky . beaten egg.1 Bell pepper .200 gms Egg . Add the soy sauce and let it boil Add the fried chicken pieces to the boiling mixture. Add the chicken to the paste and let it for 45 minutes Heat some oil in a pan and deep fry the chicken. Add the agin-o-motto and coriander leaves. ginger garlic paste.CHICKEN RECIPES Chicken Manchurian recipe Description Fried Chicken with hot sauce Ingredients 1 kg of small pieces of chicken Soy Sauce . salt.1 cut into small pieces Agin-o-motto .a pinch chilli powder. black pepper to taste Preparation Mix the all purpose flour. chilli powder to make a paste. Heat a little oil in a pan and fry the onions. bell pepper.
8 tsp garam masala powder .1/4 tsp coriander powder .2 tsp ginger & garlic paste .1 tsp salt to taste curd . For the gravy : Page 50 of 57 Aky .out of one small tomato ginger & garlic paste .1 tsp garam masala .1 chopped tomato puree .1/4 ts chilli powder . Ingredients Chicken tikka masala Chicken . close the vessel with a lid and let it to marinate for about an hour.4 ts turmeric powder .1 tsp cumin powder .2 tsp coriander leaves Ground almond . 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.2 tsp turmeric powder .1/2 cup beaten well For the Gravy Ingredients : Onion .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. After the chicken is marinated.500 gms of boneless chicken ginger & garlic paste .CHICKEN RECIPES Chicken Tikka recipe Description A spicy chicken curry for rotis and naan.1 tsp salt to taste oil .1/2 tsp dhaniya powder .
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. Remove the dish from the stove and add the coriander leaves and garnish. Page 51 of 57 Aky . and let the gravy come to a boil after adding the chicken pieces. Add ginge & garlic paste and let them fry till the oil seperates Then add all the masala powders to it.CHICKEN RECIPES Heat oil in a pan . Then add the cooked chicken pieces. and then add the tomato puree.
Pat dry with paper towels (to remove excess oil). Garnish with slightly sauted sliced onions and green chillies.5 lb cut into bite sized pieces Chilli powder .1. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties. Page 52 of 57 Aky .a little Oil .1 . curry leaves and lime slices.2 tsp (or to taste) Lime Juice .to taste Food coloring . Then.for deep frying For garnish: Curry Leaves Green Chillies – finely chopped Red Onions .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. heat oil in a pan and deep fry the marinated chicken pieces till golden brown.CHICKEN RECIPES Chicken 65 recipe Description Ingredients Boneless Chicken .2 tbsp Ginger garlic paste .2 tsp Salt .3 tbsp Curd .
Fry on medium level for about 3 minutes or till the onions are light brown in color.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. Cover and cook on low heat for about 25 minutes or till the chicken is tenderised. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. Allow to cool and grind with little water to make a thick paste. Heat the remaining oil in the same pan and add the curry leaves. turmeric powder. ginger. Garnish with finely chopped coriander. Add the garlic. Page 53 of 57 Aky . green chilli(es) along with the chopped onions. Mix well. Add the chicken. whole red chilli(es). Sprinkle salt to taste. water and the coconut paste. coriander and red chilli powders along with the grated coconut.
Ginger: 1 inch-piece. Allow the chicken to marinate for 4 hours in the refrigerator. Squeeze out its juice and throw residue away. the vinegar and the juice of the Lemon. Lemon : 1 Preparation Grind onion. Serve immediately. Curry powder: 1 tsp. Coriander : ½ tsp. the onion. tie its legs to the skewer and place in oven. Garnish with raw onion rings and mint leaves. Ginger juice. rubbing carefully with a spoon. Just before removing it pour one spoon hot fat over the Tandoori chicken. Apply into the chicken. In to this add the coriander and cumin powder. Page 54 of 57 Aky . Chilly powder: 2 tsp. Allow it to cook for 20 minutes until it turns golden brown colour. Clean the chicken thoroughly and make three or four shallow cuts on either side. thin paste. Cloves: 12. Yoghurt : 3 tb sp. Set it alight and sprinkle with Indian curry powder. Vinegar : 2 tb sp. with the back of a spoon blend this mixture well to form a smooth. Salt [required].garlic. Onion: 1. Skewer the chicken.CHICKEN RECIPES Chicken Thandoori recipe Description Ingredients Chicken: 1 kg. Cumin: 1 tsp. garlic. In a large plate beat the yogurt. ginger to a paste.
Remove from the marinade and bake for 45 minutes in a 400 degree oven. Then put it under the broiler for about five minutes. Page 55 of 57 Aky .1 tsp Preparation Clean the chicken and cut into big pieces.5 cloves Salt . Put the chicken pieces into the mixture and marinate for five to six hours.2 lbs Lemon juice . Serve it hot with chappathi.5 tsp Salt . Keep it aside.5 nos Garlic .2 inch piece Onion . Blend the remaining ingredients.2 Green chillies . In between Paste the chicken with the mixture 2-3 times. Make two slits on each pieces and rub it with lemon juice and salt.1 cup Ginger .CHICKEN RECIPES Tandoori Chicken recipe Description Ingredients Chicken .2 nos Curry leaves .1 tsp Yogurt .
10 nos. Black pepper . Oil . Saumf .2 tsp. Fry for another 7 minutes. Garlic .5 nos. Coriander seed . add chopped tomato and the masala paste. Water .2 tbs. Ginger .½ tsp.1 inch. curry leaves and garlic.1 inch chopped. coriander. jeera. 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 . saumf. Poppy seed . Cloves . Onion . Jeera (cumin seed) .1 ½ cup Preparation Put 2 tbs of oil in a frying pan and lightly roast the chili.CHICKEN RECIPES Chicken Chettinadu recipe Description Ingredients Chicken (cut into big pieces) .2. Dry red chillies . Put rest of the oil in a cooking pot and sauté the onion with cinnamon stick. Cinnamon stick .3 cloves. black pepper and poppy seed. Curry leaves . Sauté for 5 minutes.2 tbs.1 tsp.3 nos chopped. cloves.2lbs.3nos. Grind it into a coarse paste.5 tsp. Tomatoes .
2.10 Nos.Coriander Leaves .pass water in the mixer jar and keep water aside. 12.Fry the grated coconut till brown in colour in a little ghee. cinnamon. 7.A handful 11. 7.To Taste Preparation 1. 3.Remove the masala.6 Nos. 4. 10.Coriander Seeds .4 5.Grind together fried grated coconut.Coriander seeds.Ginger .In a vessel heat 2 tsps ghee and fry onions till brown 5.Then add the ground masala and masala water. ginger.Coconut.grated . cut finely .1 Kg 2.2 tsp 4.Then add the chicken pieces. chopped tomatoes. 13.Onion (Big) .as required 14.Tomatoes.1 Inch Piece 9.Cloves . coriander leaves to a fine paste without water.Garlic .Red Chillies . 6. onions.Salt . red chillies.3 Nos.Ghee (For Frying) .Chicken . salt and stir on low fire for 10 minutes. garlic.12 Flakes 8. cloves.2-3 Nos.CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients 1.Cook the chicken curry until quite dry.2 tsp 3. Page 57 of 57 Aky . 6.Cinnamon .Chopped .Onions.2 Nos.
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