Dudh Chicken.

Serves 5-6Cooking time (approximately): 15 minutes

~Ingredients

500 gm chicken1 mug milk2 tbsp pepper2 tbsp salt½ piece lemon5 tbsp sunflower oil¼ cup coriander leaves, chopped

½ medium-sized tomato, finely chopped

~Method

Chop the chicken into medium-sized peices. Wash and put in a pressure cooker.

Add the milk, pepper and salt.

Squeeze in lemon juice till the milk curdles. Mix well.

Pressure cook till one whistle.

Let it cool for five minutes before opening the cooker.

Then, take out the chicken.

Heat oil in a pan.

Shallow fry the chicken for seven minutes.

Garnish with coriander leaves and tomatoes. Serve hot with tea, coffee or any other beverages.

Health counter: This dish is rich in protein, great to taste and low on calories when compared to the other recipes I've given here.

Spicy Masala Chicken

Ingredients:

1 tsp Salt 1 tsp Garlic pulp 1 tsp Ginger pulp 12 Chicken Thighs

1 tsp Chilli Powder 2 tbsp Clear Honey 6 tbsps Lemon juice 2 tbsps Vegetable Oil 1 tsp Soft Brown sugar Fresh Coriander springs 1 Green Chilli, Finely chopped 2 tbsps Fresh Coriander, chopped

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

Balti ChickenIngredients:

1 tsp Salt 3 tbsp Corn Oil 3 Onions, sliced 1 tsp Garlic pulp 1 tsp Ginger pulp 1 tsp Chilli powder 1 tsp Garam Masala 4 tbsp Lemon juice 4 Black Peppercorns 2 tbsp Natural Yogurt 1 inch Cinnamon stick 2 Black Cardamon pods tsp Black Cumin seeds 2 Green Chillies, chopped 3 Tomatoes, halved and sliced 1 kg Chicken, cut into 8 pieces 2 tbsp Fresh Coriander, chopped

Method:Wash and trim the chicken pieces, and set to one side. Heat the oil in a large karahi or deep round-bottomed frying pan. Throw in the onions and fry until they are golden brown. Add the tomatoes and stir well.

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

Andhra Chicken Pickle recipePrep & Cooking: 1 hr 15 mtsCuisine: Andhra

Ingredients:1 kg chicken with bones, cut into bite sized pieces1 1/2 tbsps ginger garlic paste1 1/2 tbsps red chilli pwd1/2 tsp turmeric pwdJuice of 3 lemons, heat for 3 mt and cool1 1/2 - 2 tbsps salt (adjust)4 tbsps oilDry roast and make a powder:3 tbsps coriander seeds/dhaniyalu1 tbsp cumin seeds/jeera1 tbsp poppy seeds/khus-khus/ghasagasalu1 1/2 tsps methi seeds/methulu/fenugreek seeds6 cloves2″ cinnamon stick1 elaichi/cardamom1 star aniseFor tempering/poppu/tadka:pinch of methi seeds30 fresh curry leaves3-4 dry red chillis15 cloves garlic, slightly crushed3/4 cup oil1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

Note:Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.

Chicken Chettinad Ingredients: Chicken - 1kg. Poppy seeds - 2 tsps. Grated coconut - 1/2 cupFennel seeds - 1 tsp.Coriander seeds - 1 tsp.Cumin seeds - 1/2 tsp.Whole red chillies - 6-8 nos.Cinnamon - 1" stickGreen cardamom - 3 nos.Cloves - 2 nos.Turmeric powder - 1/2 tsp.Onion large - 1 no. Ginger chopped - 2 tsps.Garlic chopped - 2 tsps.Aniseed 1/2 tsp.Red chilli powder - 1 tsp. Tomatoes, medium 3 nos.Lemon - 1 no.Curry leaves - 10-12 nos.Fresh coriander - to garnishOil - 1/2 cupSalt to taste

Method:

Clean the chicken, remove the skin and cut into 12 pieces. Chop the onions and tomatoes separately. Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, aniseed, fennel seeds in oil and grind to a paste along with ginger and garlic. Heat the oil in a vessel and fry the onions till golden brown. Then add curry leaves, the ground paste and sauté for some time. Add the tomatoes, red chilli powder, turmeric powder and sauté. Add the chicken, mix well and cook for five minutes. Then add two cups of water and lemon juice. Cover and cook till the chicken is done. Garnish with coriander leaves and serve hot with boiled rice or parathas.

Chicken Tikka

Ingredients:

6 - chicken(legs)¼ cup - yoghurt½ tsp - black pepper(powder)¼ tsp - cardamom(powder)2 tbsp - garlic(paste)2 tbsp - ginger(paste)2 tbsp - gram flour¼ tsp - mace(powder)¼ tsp - nutmeg(powder)salt to taste5 tbsp - vegetable oil¼ tsp - turmeric powder4 tbsp - lime juice½ tsp - red chili powder½ tsp - cumin powder

Method:

Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours. Preheat the oven to 350 degrees F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once.In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.

Note:

A tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over), made with the addition of mint and coriander paste (3 tbsp) to the marinade.

Preparation Time : 40-50 mins

Cooking Time : 20-30mins

Serves / Makes :Makes 4 servings

Chicken MussalamIngredients:

1 whole Chicken 20 gms Green Chillies1 tbsp ginger-garlic paste2 tbsp grated raw Papaya1 tbsp lemon juiceSalt to taste

For Marination:

1 cup Curds1/2 tsp Red Chilli Powder1 tsp Kashmiri Chilli Powder2 tbsp Salad Oil

Method:

Prepare the chicken (pluck, singe and skin). Cut slits lengthwise over the breast portion and breathwise over the leg portion carefully.

Apply salt and sprinkle lime juice all over and keep aside. Grind green chillies, ginger and garlic to a paste. Beat curds thoroughly. Add ground spices. Grind papaya and add. Beat well again. Add the chilli powder and beat well. Add salad oil and colour and strain through fine sieve. Rub the batter all over the body of the chicken and well inside the slits. Let it soak in the batter for at least 12 hours. Thread chicken on to a thin iron rod and place it well inside the tandoor.

Remove when well done. Serve hot with onion rings and pieces of lime.

Goan Chicken FryIngredients:

Chicken - 1 KgKashmiri chilli powder - 2 ½ tspCumin seeds - 1 tspPeppercorns - ½ tspMustard seeds - 1 tspCloves - 4Ginger - 4 cmGarlic - 1 podTurmeric powder - 1 tspVinegar - 1 TbspTomato puree - ½ cup Salt - to taste

Oil - 5 Tbsp

Method:

Clean and joint the chicken. Grind all the ingredients from chilli powder to turmeric powder together with vinegar and little water to a smooth paste. Mix with salt. Apply this to chicken pieces and keep aside for 1 hr. Add 1/2 cup water and cook covered till chicken is tender and water is absorbed. Add oil and fry till chicken pieces are well fried. Add tomatoes puree and simmer till it forms a thick gravy that coats the chicken pieces.

Serve with steamed rice or chapathis.

Serves 4-6

Handi MurghIngredients:

Ingredients for ChickenChicken - 1 KgLime juice - 2 TbspCurds - ½ cupGinger garlic paste - 2 tspChilli powder - 1 ½ tspGaram masala - 1 tspSalt - 1 ½ tspOil - 2 TbspFor GravyTomao pureee - ½ cupOnions - 150 gmsGinger - 2 cmChilli powder - 1 tspGreen chillies - 2-3Ghee or Oil - 5 TbspCloves, cinnamon, cardamoms - 2 eachKasoori methi - 2 tspSalt - to tasteFresh or clotted Cream - 2 Tbsp

Method:

Method for Chicken

Clean and joint the chicken. Mix with rest of the ingredients and keep aside for 1 hr-2 hrs. Place in a thick bottomed vessel (handi) or a non stick pan and cook covered till chicken is tender. Open the cover and cook stirring till all the liquid is evaporated and chicken pieces are

well browned (add some more oil if needed).

Method For Gravy

Grate onions. Mince ginger. Slit green chillies. Heat 4 Tbsp of oil or gee. Add cloves, cinnamon and cardamoms. Add onions and fry till brown. Add ginger and fry for 1 minute. Add chilli powder and green chillies. Add tomato puree and salt. Simmer for 5 minutes. Stir in the cream. Add chicken pieces and simmer for 2-3 minutes. Heat the remaining ghee, add Kasoori methi and pour over the chicken.

Serve with rotis or naan.

Murg Malai Kababs

Ingredients:

300 gms. boneless (skinless) chicken cut into 1 ½" - 2" pieces (pieces should be of even size)1 tsp. garlic paste½ tsp. saunf (aniseed) powder1 tsp. salt1 tsp. red chilli powder¼ tsp. nutmeg powder4 tbsp. cream or malai.

Method:

Place chicken in a bowl. Add all the ingredients and mix well. Let it marinate for 1-2 hours at room temperature. Place kababs on a plate in the form of a ring. Micro high uncovered 2 mins. Turn over (change the side) of the kababs. Again micro high 2 mins. Remove to a serving dish and serve hot.

Note : Check after standing time. If the kabab is not fully cooked micro high for 1 minute more. Some juice may remain after kababs are made. Discard it. The amount of juice will depend on the water content of the chicken.

tried it today,its called keema chiken

keema chicken ingredients

serving 61 kg chicken(broiler)

half kg chicken keemapaste of onion, garlic, and ginger (4onions, 10-12 garlic cloves, 1" ginger)1 tsp garam masalawhole garam masala 12 black peper, 2-3 cloves, tej patta 1, jaifal grated 1/4 tsp, and badi ilaichi 2tomatoes puri 1/2 cupwhole tomato cut into 4 large chunks and green chillies small pieceskadhai, refind oil and salt to tastetake the kadhai put 1and a half table spoon of refind oil,and put in the whole garam masala, now saute chicken keema first, till it gets bit brownnish, now add pastes, garam masala powder, and cook till the whole paste starts leaving the oil at the sides.now add the chicken pieces cook for 10 min. this will make the chicken tender and it'll also make the flavours get perfused inside the chicken, remember the dish has one very important thing it is spicy and has beautiful aroma of perfect spices.add about 1 and a half bowl of water and cover cook at low and wait for another 15 min just after the completion of 10 min. add the large 4 halves of tomato and the green chillies and again cover cook . this is when the chicken will be completely cooked and then its your own choice you want to completely soak dry the dishe (this is the original way, the whole keema paste will be wrapped around the chicken peices). or you can leave it with some kind of thick gravvy to be eaten with bread.

Almond Yogurt Chicken Bombay4 chicken leg-thigh combinations1/2 cup lemon juice2 garlic cloves, minced2 teaspoons coriander2 teaspoons freshly grated ginger1 teaspoon cumin1 teaspoon dried crushed red pepper flakes1/4 teaspoon salt1 teaspoon vegetable oilAlmond Yogurt Sauce (recipe follows)Cilantro sprigsSmall red chili peppers

1. In a zip-lock plastic bag, mix together lemon juice, garlic, coriander, ginger, cumin, red pepper and salt. Remove 2 tablespoons of mixture and set aside. Place chicken in plastic bag, seal and shake to coat. Marinate in refrigerator 30 minutes.2. Remove chicken from marinade; drain. Place chicken, skin side up, on rack in jelly roll pan. Add vegetable oil to reserved marinade and brush on chicken.3. Bake, brushing occasionally with reserved marinade, in 400°F. oven 40 minutes or until fork can be inserted in chicken with ease.4. To serve, place chicken on serving platter and garnish with cilantro sprigs and red chili peppers. Serve Almond Yogurt Sauce in separate bowl for spooning over chicken.

Makes 4 servings.

Almond Yogurt Sauce: In small bowl, mix together 1/3 cup plain yogurt, 2 tablespoons minced green onion, 2 tablespoons chopped toasted almonds, 1/2 teaspoon coriander and 1/2 teaspoon dried crushed red pepper flakes. Refrigerate until served.

Recipe provided courtesy of the National Chicken Council. Used with permission.

Punjabi ChickenCategories Ingredients:

4 chicken leg pieces1 cup yogurt1 1/2 tsp chili powder5g garam masala10g chat masala1 bunch cilantro1 tsp ginger-garlic paste75g onions, chopped100g tomatoes50g oilA pinch of orange red colorSalt to taste

Method:

Clean the chicken leg pieces. Mix ginger-garlic paste, yogurt, garam masala, salt, orange red color and chicken pieces. Keep aside for about 2 hours.

Heat oil in a pan, fry chicken pieces only until they get light brown in color. Remove and place them in a plate.

Fry the onions in the same oil, then add chicken pieces along with the gravy (remained in the above mix), tomatoes and fry until gravy becomes red color.

Place all the gravy on a tray, then chicken pieces and garnish with cilantro on it.

Onion ChickenCategories Ingredients:

500 gms chicken4-5 onions, cut into small cubes1 tsp ginger-garlic paste1 1/2 tsp chili powder1/2 tsp turmeric powder1 tsp garam masala powder1/2 tsp cumin powder1 tsp coriander powder4 green chilies, slit into long pieces50 gms cashew nutsFew sprigs of coriander leaves, chopped

4-5 tbsp oilSalt to taste

Method:

Heat oil in a pan and fry half of the chopped onions until golden brown. Also add ginger-garlic paste, chili powder, turmeric, coriander powder, salt and fry for one more minute.

To this, add chicken pieces, stir until the pieces are coated well with the onions mixture. Cook until the chicken pieces are tender. Add water if necessary.

Heat oil in another pan and fry the remaining onion cubes, slit green chilies, cashews for few minutes. Now add the above cooked chicken and stir well.

Sprinkle cumin powder, garam masala powder, chopped coriander leaves, stir and remove from heat.

Serve hot with plain rice or naan.

Sweet and Sour Chicken

Ingredients

1/2 kg of Boneless chicken (skinned and cleaned from the shop)2 whole lime to be squeezed to take out the juice.2 tbsp of sugar.1 pinch of Ajino motto.1tsp of salt1tsbp of cornflour1/2 tsp of Ginger Garlic pasteRefined Oil for frying the chicken.1 medium sized Chopped Onion2 cloves of Gralic finely chopped.2 celery leaves for garnishing

Method1. Mix 1/2 cup of water into the sugar and make thick syrup2. Mix the lime juice in it stir it for sometime ( syrup should be thick) and simmer it for sometime.3. Keep it aside4. Marinate the chicken pieces with cornflour, ginger paste and salt.5. Heat the oil in non stick kadai6. Fry the marinated pieces till brown in colour.7. Keep it aside after its fried.8. Try to make the chicken pieces if possible into finger shaped.9. Fry the chopped onions, garlic till pink in colour10. Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup

for sometime11. Add the celery leaves into it12. Simmer for sometime adding ajino motto in it.13. Its ready to eat and this recipe is enjoyed by the kids.

Chicken in Garlic and Tomato SauceIngredients

1/2 kg of Chicken (skinned) to be cut into small pieces and marinated with 1 tsp of salt and 1 tsp of Garlic paste.1 cup of Tomato sauce.Oil for frying4 whole Red chillies.1 Medium sized Chopped Onion1 Pinch of Ajinomoto

Method1. Take 1 tbsp of oil in non stick kadai2. Fry the chopped onions and the whole red chillies till pink in colour3. Add the marinated chicken fry it till 5-10 minutes.4. Then add thetomato sauce in it and cook it in slow flame covered with Lid5. Adding a pinch of ajino motto and simmer it for sometime6. Garnish it with chopped spring onions, corriander leaves.7. It can be had with noodles or rice or with chapathi.

Ajwain Murg

INGREDIENTS:

8 Chicken pieces (thighs and drumsticks)½ cup Yogurt (Dahi)2 tsp. Carom seeds (Ajwain)1 tbsp Ginger-garlic paste½ tbsp crushed red chilies½ cup CreamSalt to taste3 tbsp. Vegetable Oil½ cup fresh Cilantro (Dhania)

DIRECTIONS:

1. Marinate chicken pieces with yogurt, carom seeds, ginger garlic paste, red chilies and salt for half hour2. Heat oil in a thick pan and add chicken pieces. Do not add the the extra marinade3. Cook chicken until it turns brown and all juices are absorbed. Keep moving it to

ensure even browning.4. Lower the heat and add the rest of the marinade5. Add ½ cup of water, cover and cook on low heat until the chicken turns tender.6. Add cream and chopped cilantro. Continue frying this until chicken is dry and well coated. Serve hot.

Depending on the kind of chicken, the cooking time can vary. You can omit water in step 5 altogether if the kind of chicken you have cooks easily. Using thigh and drumstick will not make the meat hard when overcooked.

CHILLI CHICKEN

INGREDIENTS:

1½ lbs. Chicken(boneless)1 pinch Ajinomoto½ tsp. Black Pepper(powder)1 tsp. Sugar2 tbsps. Soy Sauce2 tbsps. Corn Flour1 no. Egg8 nos. Green Chilies6 cloves GarlicVegetable Oil for fryingSalt to taste

DIRECTIONS:

Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes. Deep fry chicken in hot oil till light brown. Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds. Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce. Add fried chicken pieces and cook for 3 minutes. Add rest of cornflour, after dissolving it in water. Stir constantly. Garnish with chopped spring onions and green chilies julienne.

Butter Chicken

INGREDIENTS:

¼ pint Sour Cream1 tsp. Ginger(crushed)¼ tsp. Food Color(Red)

3 lbs. Chicken(skinless, cut into pieces)2 ozs. Butter1 piece Cinnamon(1 inch)6 nos. Cloves6 nos. Cardamom1 leaf Bay leaves¼ pint Yoghurt¼ tsp. Saffron(crushed)¼ pint Raw Cream2 tsps. Almonds(ground)¼ tsp. Corn FlourVegetable Oil for garnishingSalt to taste

DIRECTIONS:Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and cream.Cover and simmer gently for 5-6 minutes. Add chicken pieces and adjust seasoning. Add ground almonds.Dissolve cornstarch in water and add to the chicken.

Let it thicken. Cover and simmer for 3-4 minutes.Remove from heat.

Kadai Chicken

INGREDIENTS:

1 lb. Chicken(pieces, lightly fried)¼ cup Yoghurt1 tbsp. Cashews(powder)¼ cup Vegetable Oil½ tsp. Saffron4 tbsps. Raw Cream¼ tsp. Food Color(Red)2 tbsps. Fenugreek Leaves(dry)4 nos. Red Chilies1 tsp. Onion seeds1 no. Onion(large)1 no. Tomato(Masala to grind)

1 large onion, 1 tomato, ½ tbs chilli powder,¼ tbs salt, ½ tbs garam masala, ½ tbs garlic chopped, ½ tsp ginger chopped, 2 tsp coriander powder, 1 tsp jeera powder and ¼ tbs turmeric powder.

DIRECTIONS:Mix curd, cashewnut powder, kesar, food color, kasturi methi and milk powder. Set aside. Heat oil and fry kalonji, add the whole chillies and fry. Add masala paste and fry till oil separates. Add chicken pieces, fry for 5 minutes, add 1/2 cup of water. Cover and Cook for 5 minutes. Add the curd mixture. Cook covered on a slow flame to a rich creamy gravy. Garnish with grated boiled egg and fried chillies.

Chicken Korma

INGREDIENTS:

2 kgs Chicken(pieces)½ kg Yoghurt(sour)100 gms. Coconut(dessicated)1 kg Onion2 tsps. All spice powder½ tsp. Black Pepper(powder)5 tbsps. Garlic(paste)5 tbsps. Ginger(paste)5 nos. Green Chilies1 tsp. Turmeric Powder2 tsps. Coriander powder1 cup Vegetable Oil10 leaves Cilantro5 leaves MintSalt to taste

DIRECTIONS:Marinate the chicken pieces for 10 minutes in 2 tsp of salt, turmeric powder, garam masala, coriander powder and ginger-garlic paste. Chop the onions into fine slices and fry them till golden brown. Put the marinated chicken pieces when the onion is fried. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes. Now add dessicated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow it to cook for 15 minutes. Serve hot with rice.

Peppered Chicken

INGREDIENTS:

2 lbs. Chicken(thigh pieces)1 tbsp. Ginger(paste)1 tbsp. Garlic(paste)½ tsp. Cumin Seeds1 tsp. Black Pepper2 nos. Egg5 tbsps. Vegetable OilSalt to taste

DIRECTIONS:Clean and wash chicken and set aside. In a pan heat oil, add cumin seeds. After a few seconds add ginger garlic paste and saute for 5 mins. Then to it add chicken and salt and cook on low flame till the chicken tenderizes. Add 1/4 cup water if reqd. When chicken is done sprinkle black pepper powder and mix well. Lastly beat 2 eggs and add to chicken and stir till the egg in it cooks well. Finger licking, lip Smacking Chicken is Ready!!!!

Dhuaan-Daar Murgh

INGREDIENTS:

1 lb. Chicken½ lb. Yoghurt1½ tbsps. Ginger(paste)1½ tbsps. Garlic(paste)3 nos. Onion(medium)3 nos. Tomato(big)2 tbsps. Red Chilies(powder)¼ tsp. Turmeric Powder½ tbsp. Cumin Seeds4 nos. Cloves3 nos. Cardamom5 nos. Black Pepper1 piece CinnamonVegetable Oil for fryingSalt to taste

2 pieces of charcoal for smoking the dish

DIRECTIONS:

1. Marinate chicken in curd, ginger-garlic paste, red chilli pwd, turmeric and salt and set aside.2. Grind together Onions and tomatoes.3. Heat oil and add jeera, cloves, cardamons, cinnamon and 2-3 bay leaves.4. When tempered, to it add the ground tomatoes and onions and saute well till the masala begins sticking to the sides.5. Then add the marinated chicken and cook for a while. Keep stirring occasionaly.6. Now add required water for chicken to cook. Cover and let it simmer.7. Meanwhile keep the pieces of charcoal on gas flame till it becomes embers.8. When chicken is done and oil is floating on top. Turn off the heat.9. Keep a small bowl or even onion peels on top of the gravy, place the embers on it and drop a few drops of oil on it. Cover the vessel immediately.10. Do not allow smoke to escape. Let it stay for 5 mins and then dish out.

The smoking can be done after dishing out as well, It makes the dish very dramatic if opened at the table with the smoke coming out.

Chicken 65

INGREDIENTS:

2 lbs. Chicken(boneless, skinless thighs)2 tsps. Corn Flour2 tsps. All Purpose Flour1 no. Egg1½ tsps. Ginger(paste)1½ tsps. Garlic(paste)2 tsps. Red Chilies(powder)12 nos. Green Chilies2 cups Yoghurt1 tsp. All spice powder(cloves, cinnamon, cardamom)4 drops Food Color(Red)Onion for garnishing3 tsps. Lime juiceSalt to tasteVegetable Oil for frying

DIRECTIONS:

1. Mix corn flour, all purpose flour, egg, ginger garlic paste, chilli powder and salt to thick

batter. Add water if required.2. Add chicken pieces to the batter and marinate for an hour.3. Deep fry the marinated chicken pieces till they turn golden.4. Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.5. Fry for 4-5 minutes and remove from heat.6. Add lime juice, mix well and garnish with onions.

Methi Chicken with PeanutIngredients:

500 g - chicken4 tbsp - kasoori methi100 g - peanut paste

4 - onions paste 1 tbsp - jeera

100 g - oil 2 tbsp - coriander powder

1 tbsp - garam masala 2 tbsp - red chilli powder

salt to taste4 - tomato

2 tbsp - garlic paste2 tbsp - butter

1 tbsp - turmeric

For garnishing :1 - tomato2 - onion

2 - lemon wedges4 - green chillies

Method1. In a deep bowl put chicken, kasoori methi, peanuts paste, onion paste, coriander

powder, garam masala, red chilli powder, salt, tomato, garlic paste and turmeric. 2. Mix all the ingredients and refrigerate for an hour.

3. Now take a another pan and heat 6-8 tsp oil. 4. Add jeera & tomato and stir.

5. Cover the pan, cook for two min, stirring in between 6. After 2 min, open the pan cover and add marinated chicken, stir and cover the

pan. 7. Cook for 10 to 15 min stirring in between.

8. After cooking, garnish with butter. 9. Serve hot with laccha paratha/rice

Murgh Junagadhi

Ingredients: 1 kg - chicken

3 tbsp - cashew nuts2 tsp - chilli powder

1 tsp - turmeric powder3 tsp - coriander powder1 cup - grated coconut

4 tbsp - ghee or oil 6 - cloves

6 - cardamom 2 - bay leaves

1 � cup - onion, choppedMethod

1. Skin the chicken and cut into joints. 2. Soak cashew nuts in hot water for 30 minutes.

3. Drain and grind with all the powders and coconut to a smooth paste. 4. Heat ghee or oil and add cloves, cardamoms and bay leaves.

5. Add onion and fry till golden brown. Add the ground paste and fry well. 6. Add chicken and about 2 cups of water. Add salt to taste.

7. Simmer till the chicken is cooked. 8. Serve hot with pulao, steamed rice or roti.

Serves:4 to 6

Chicken Roast

Ingredients: 1 - chicken, boneless

4 tsp lime juice1 tsp - salt

6 - cardamon6 - 1-inch sticks of cinnamon

8 - cloves1/2 tsp - garam masala powder

4 tbsp – ghee

Method1. Wash the chicken pieces and drain excess water. 2. Put salt and lime juice and keep for half an hour.

3. Then heat ghee in a kadai and add the chicken pieces 4. Fry for about 10 mintues till all the water is evaporated and it becomes brown.

5. Add whole garam masala and fry for a few minutes. 6. Now add the remaining water left out from the chicken and the powdered garam

masala and cook till done.

Chicken Masala Fry

Ingredients: 500 g - chicken 100 g - small onion10 flakes - garlic50 g - garlic2 - green chilli 1 tsp - red chilli powder2 tsp - dhania powder1 tsp - garam masalasaltcoriander leaves to garnish

Method1. Heat oil in a pan.

2. Add grated small onion and green chilli; fry till golden in colour. 3. Add ginger and garlic paste and fry till it is brown in colour.

4. Add chicken and fry till it looses all the moisture 5. Add salt, red chilli, dhania and garam masala and sprinkle some water and cook

for 15 minutes. 6. Garnish with coriander leaves.

Spicy Chicken

Ingredients: chicken : 500 grmsonions : 4 big sizegreen chilly : 2ginger garlic paste: 2 teaspoonspepper : 1/2 teaspoonturmeric powder: 1/2 teaspoonred chilly powder: 1-2 teaspoonscurd : half cupgaram masala powder: 2 pinchescurry leaves : 8 leavescoriander leaves: for garnishingsalt: as per requiredoil: 5-6 table spoons

Method1. First clean the chicken and marinate it with Pepper, Red Chilly powder, Curd,

Pepper, Salt and Ginger garlic paste for 30-60 mins. 2. After marinating, take a kadai and pour oil into it.

3. Now add the chopped curry leaves, chopped onions(small and cube shaped pieces) and chilly pieces into it.

4. Allow them to fry for 5 mins in low flame. 5. Then add the Marinated Chicken into it and mix it properly.

6. Then, put the lid and let the chicken cook on low flame. 7. Keep stiring in regular periods for atleast 15-20 mins.

8. Once the chicken pieces become soft, add 2 pinches of garam masala powder and stir it once again.

9. Now, add 1/2 a cup of water and cover the kadai with a lid. 10. Allow it to cook for 5 mins in low flame.

11. Then garnish it with Corriander leaves and serve it hot.

Easy chicken recipe

Ingredients: chicken - 500 gm (cut into medium size pieces)

green chillies(hot) - 10 nosgarlic pods - 10 nos

salt - as reqdallpurpose flour(maida) - 100 gm

oil for deep frying (preferably sunflower oil)

Method1. Grind together chilly and garlic to a very smooth and thick paste.

2. Marinate chicken with the above mix. 3. Add enough salt and mix it again.

4. Keep this for 20 - 30 mins. 5. Take each chicken piece and soak it in the maida.

6. Make sure that maida is covered almost every where of the chicken piece. Do not add water.

7. Keep it aside for 10 mins. 8. Deep fry it in hot oil.

Dhaba Chicken

Ingredients: 1 - chicken, cut into pieces, washed and wiped

1 cup - onion, chopped3/4 cup - oil

1/2 tsp - cumin seeds2 - bay leaves

2 - dried red chilly 1 tsp - garam masala

1 tbsp - ginger garlic paste1 tbsp - chopped coriander

1 tsp - turmeric powder1 tbsp - coriander powder1 tsp - red chilly powder

salt to taste

Method

1. Wash the chicken thoroughly. 2. Heat oil and add cumin, bay leaves, and dried red chilly.

3. When the cumin begins to splutter, add garam masala, onion and saut for sometime over medium flame till onions are a little soft.

4. Add ginger garlic paste, powdered masalas, chicken, salt and saut over high heat till chicken is opaque.

5. Lower the flame to low and stir fry till tender and fat separates. 6. Add water to the consistency of the gravy you want and cook some more.

7. Garnish with chopped coriander. 8. Serve hot garnished with the coriander.

Jeera Chicken

Ingredients: 1 - chickena bit - jeera

1 tbsp - jeera powder1 - large onion1 - green chillya bit - corianderoil for cooking

salt

Method1. Cut chicken into small pieces and wash them and keep them aside.

2. In a pan heat little oil and add full jeera in it. 3. Let it fry for a little time, then add the chicken pieces into the oil and jeera.

4. After you have added the chicken, quickly add in the jeera powder and salt. 5. Add 1 glass of water and then after a few mins and another glass of water.

6. Then let it cook on high flame and then gradually lower the flame as you think it needs to be done.

7. Mean while, cut onions, green chillies and coriander and fry all the ingredients together.

8. After chicken is done, it is ready to be served, add the garnish on the chicken. 9. Enjoy it with hot chapati or rotis.

Chicken Lollipop

Ingredients: � kg - chicken winglets3 - eggs2 tsp - gram flour 2 tsp - flour2 tsp - corn flour2 tsp - chilli sauce 2 tsp - soya sauce1/2 tsp - ajinomoto salt to taste

few drops of red colouroil for deep frying

Method1. Wash the chicken winglets. In a bowl beat the eggs well.

2. Add gram flour, flour, corn flour, chilli sauce, soya sauce, ajinomoto, salt to taste and few drops of red colour to the beaten eggs. Mix well.

3. Marinate the chicken winglets in the egg mixture for one hour. 4. Deep fry on a low flame till the chicken is tender.

Sweet and Hot Chicken Curry

Ingredients: 500 g - chicken

50 to 100 g - jaggary [gurd]2 tsp - dhaniya powder

2 - onions paste2 - tomatoes paste

2 tbsp - ginger garlic paste1 tsp - chilli powder

1 - lemon juicesalt to taste

Method1. In a pan take some oil.

2. Add onion paste, when water is absorbed add ginger garlic paste, chiilli powder, dhaniya powder, turmeric powder, garam masala.

3. Simmer for 3 to 4 mins, and then add tomato puree and jaggary. 4. Once jaggery is melted, add chicken pieces and salt to taste.

5. Cover the lid, cook till the chicken pieces are nice and soft. Squeeze lemon once cook.

6. Stir and serve hot with rice or chapatti

Seekh KebabIngredients:

1 cup - minced chicken1/4 cup - chopped onion

1/4 cup - chopped coriander leaves1 tsp - ginger garlic paste

1 tsp - lemon juicesalt as per taste

Method1. Mix all the above ingredients and shape it in long strips like a cylinder.

2. Put little oil in your hand while doing so, so that it does not stick. 3. Now pre heat the oven for 5 minutes at 180 deg.

4. Then put all the chicken strips in the oven and bake for 10 minutes. 5. Take it out and stir fry this in one tsp oil to make it brown in colour.

6. Kids love this minced chicken kebab as its tasty and not spicy.

Chatpata Chicken

Ingredients: chicken - 800 gsugar - 1 tbsp

lemon juice - 3 tbsp onion seeds(kalonji) - 1tbsp

cumin seeds - 1 tbspmustard seeds - 1 tsp

fennel seeds (saunf) - 1 tbsponions sliced - 1cup

ginger/garlic paste - 1 tbsp eachtomato pure - 1/2 cup

red chilli - 2tbspcoriander powder - 2 tbsp

turmeric powder - 1 tspyoghurt - 2 tbsp

malt vinegar - 2 tbspcoriander leaves, chopped - 1/2 cup

oil - 1tbspsalt to taste

Method

Clean cut chicken in to small pieces. 1. Apply sugar, lime juice and salt and leave for atleast 1/2 an hr.

2. Slightly roast kalonji,cuminseeds, mustard seeds, saunf and then grind to fine paste

3. Heat oil, add sliced onions cook till golden brown, add ginger/garlic paste stir for a moment.

4. Add tomato pure, red chilli powder, coriander powder, turmeric powder, cook till oil seperates.

5. Add marinated chicken cook till almost chicken is cooked. 6. Add yoghurt, vinegar, ground masala, chopped coriander leaves and salt mix

well and add water if necessary. 7. Lower the heat and simmer till chicken is done. Serve hot

Tandoori Murg

Ingredients: 700 gm - whole chicken

10 ml - lemon juice30 gm - ginger & garlic paste

salt to taste

For Red Marinade:500 gm - yoghurt

75 gm - ginger garlic paste75 ml - oil

15 gm - garam masala20 ml - lemon juice

10 gm - red chilli pastesalt to taste

Method1. Skin, clean and make deep cuts chicken.

2. Keep the chicken whole. 3. Rub the chicken with lemon juice, ginger garlic paste and salt.

4. Leave aside for an hour. 5. Whisk all the ingredients for red marinade in a bowl. 6. Coat the entire chicken and leave aside for 2 hours.

7. Skewer and cook in a medium hot tandoor until done.

Chicken Shakuti

Ingredients: 1 kg - chicken1 tbsp - ginger & garlic paste1 tsp - tamarind paste1 tsp - fenugreek seeds1 tsp - cousous2 - small onions1 cup - fresh coconutwhole dhaniawhole zeera6 pieces - cloves8 to 9 - kalamiri1 big stick - cinnamon4 - green cardamom4 to 5 - red chillies1 tsp - aniseed (saunf)haldi powder to tastesalt to tasteMethodCut chicken into pieces, wash and keep aside. Add oil in a pan and fry the cloves, kalamiri, cinnamon, cardamom for a while and keep aside. In the same oil, add coconut, onion, zeera, dhania, red chillies, garlic and saunf till the coconut turns light golden brown. Remove and put in the mixie along with the fenugreek seeds, couscous, ginger, tamarind, turmeric powder and grind to a paste. Heat oil and fry the ground masala for a few mins. Then add chicken with little water and salt. Cover and let it cook for 20 mins.

Chicken Toofani

Ingredients: 1/2 kg - boneless chicken, cut into 2 inch pieces1 tbsp - garlic and ginger paste1/2 tsp - red chilli powder1 tsp - salt For Gravy:1/2 teacup - oil1 1/2 tbsp - ginger & garlic paste1/4 tsp - garam masalasalt to tastecoriander leaves to garnish Grind to Paste:50 gm - cashew nuts50 gm - poppy seeds5 - almonds3 tbsp - thick curd1 medium - onion1 tsp - kasmiri red chilli powder2 tbsp - thick cream

MethodMarinate chicken with ginger garlic paste, chilli powder, salt and garam masala. Keep aside for an hour. Grill on charcoal basting with oil till tender and cooked.

For Gravy:Heat oil, add ginger garlic paste and fry till light brown in colour on low heat. Add grouded paste and cook till oil seperates from the masala. Add cream, garam masala, cooked chicken and salt. Stir for sometimes and pour 1 cup water. Now cook on low fire for 5 to 7 mins. Garnish with coriander leaves and remove from fire. Serve with naan, rumali roti or paratha.

Chicken Tikka Masala

Ingredients: chicken breast pieces - 2 lbginger garlic paste - 2 tspred chilli powder - 3 tspturmeric - 1/2 tspdhania powder - 2 tsp

Dry Masalas:cardamom - 4 to 5cloves - 7 to 8dalchini - 2 or 3 inch piecesshahzeera - 1 tspred colour - 1/2 tsponions - 1/2 kgtomatoes - 1/2 kgcapsicum - 1/4 kgcashew - 3 tbsbadam - 3 tbspista - 3 tbsdry coconut - 2 tbspoppy seeds - 2 tbscurd - 2 tbs

MethodMarinate chicken pieces with 1/2 tsp chilli powder, red color, 1/2 tsp ginger garlic paste, little salt for 2 hours. Then bake in Conventional Oven at 450 degrees for 10 to 15 minutes. They should not be cooked completely, just 75 % only. Fry cut onions, tomatoes, capsicum in little oil seperately. Cool them and grind to a paste of onions separately, and tomatoes and capsicum together. Make a paste of badam, cashew, pista, dry coconut. Heat oil in a big pan and fry onion paste for atleast 20 mins, till the oil in it comes out. Add turmeric, ginger, garlic paste, dhania powder, dry masalas, chilli powder. Then add tomato and capsicum paste and again fry for another 15 mins and let the oil in it comes out. Now add badam paste and fry for some more time. Now u can add 1 glass of water and boil again. Add baked chicken pieces and cook till it is cooked well. Lastly add curd.

DRY CHICKEN CURRY RECIPE

60gms ghee

2 Onion (Pyaj)s, thinly sliced

2 clove (laung)s garlic (lasan), thinly sliced

2 tblsp curry powder

1 tblsp tomato (tamatar) paste

1 1/2 kg chicken pieces

How to make dry chicken curry:Meld ghee in a frying pan, sauté onions and garlic until onions is tender.

Add curry powder and tomato paste, sauté 3 minutes. Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender. Add lemon juice and coconut, which will absorb any excess gravy. Note: The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it.

ROYAL CHICKEN RECIPEIngredients:

12 large Drumsticks of Chicken

75 gms Desi Ghee

100 gms sliced Onion (Pyaj)

6 small Cardamom (Chotti Elaichi)

2 big Cardamom (Motti Elaichi)

3 Cloves (Lavang)

1 stick Cinnamon (Tuj/Dalchini)

25 gms strained Garlic Paste (Lasun Paste)

25 gms strained Ginger Paste (Adrak Paste)

10g Tazza Dhania

4.5 gms Turmeric (Haldi)

3 gms Red chili Powder (Lal Mirchi)

Salt (Namak)

100 gms Yoghurt

1 litre clear Chicken Stock

60 ml Cream (Malai)

1/2 Nutmeg (Jaiphal)

12 Tazza Dhania

How to make royal chicken top:Clean, remove the skin and debone the chicken. Cut each breast into three equal sized pieces widthwise. Wash them and pat dry. Heat ghee in a pan. Combine onions, green cardamom, black cardamom, cloves and cinnamon. Fry over medium heat till onions becomes translucent and glossy. Combine garlic and ginger pastes. Stir for 30 seconds. Combine coriander, turmeric and red chilli powders and stir. Then combine 120 ml cup of chicken stock and salt and stir well.

Take it to a boil. Reduce the heat and let it simmer. Stir constantly so that onions are mashed properly. Remove pan from heat. Mix in in yoghurt. Return pan to heat and stir fry until the liquid evaporates. Combine 480 ml cup of chicken stock. Take it to a boil. Reduce heat. Cover it and let it simmer. Stir occasionally for 5 minutes. Combine grated nutmeg and stir it well. Cover and let it simmer over very low heat till the gravy is of thin sauce type. Remove it from the heat. Adjust seasoning. Pour in a bowl. Garnish with coriander. Serve with phulka. EN RECIPE

Hyderabadi Chicken Fry – Indian RecipeIngredientsChicken – 400gm(preferably chicken breast) Ginger – 1/2" Garlic – 10 flakes Turmeric powder – 1/2 tsp Redchilly powder – 2 tsp Green chillies – 7(cut into 2 pieces)curd – 1 cup(thick) Red colour – 1/8 tsp Curry leaves -5 sprigs Refined cooking oil – 50 ml Salt to taste Coriander leaves – 1 tbsp(optional), mint leaves – 1 tsp(optional) Lemon – 1(optional) Method of PreparationCut chicken into 1" pieces, wash and strain using a colander Grind garlic and ginger to a fine paste with little water Add ginger-garlic paste, salt to taste, red chilly powder, turmeric powder and colour to  the chicken pieces, mix well and marinate for 2-3 hrs in the refrigerator Heat oil in a kadhai, fry chicken pieces on low flame until it is done well, drain and  keep aside Add curryleaves, mint leaves(1 tsp, optional)  and green chillies to the left over oil(if any or add 1 tbsp), saute  till it is fragrant Reduce heat to the simmering point, stir in curd(beaten well with little water) and cook  for few seconds Add fried chicken and cook till all curd dries up and coated well on the chicken pieces Garnish it with finely chopped coriander leaves and lime pieces

Serve it hot with fried rice or with anything of your choice