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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. black pepper to taste Preparation 1) Mix the all purpose flour. beaten egg.300 gms 3) 200 gms Ginger cut into small pieces 4) 300gms Garlic cut into small pieces 5) Coriander leaves 6)1 Onion cut into long pieces 7) All purpose flour . ginger garlic paste. 7) Add the agin-o-motto and coriander leaves.1 cut into small pieces 10) Agin-o-motto .200 gms 8) Egg . 2) Add the chicken to the paste and let it for 45 minutes 3) Heat some oil in a pan and deep fry the chicken.CHICKEN RECIPES Chicken manjuriyan recipe Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce . 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. ginger and garlic pieces.1 9) Bell pepper . Page 6 of 57 Aky . salt. chilli powder to make a paste.a pinch 11) chilli powder. bell pepper.
turmeric and 1/4 teaspoon of salt.thinly sliced 1 clove garlic . Page 7 of 57 Aky . peppercorns.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 . Fry cashews in 2 tablespoons oil until golden brown (5 minutes). chile. Stir occasionally until chicken is golden brown and just cooked through (10 minutes). Stir in 1/4 cup coconut milk and water. ginger. Drain on paper towels. stirring until golden (8 minutes). Add chicken and rub to coat. Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer. We can serve this with the any rice varieties. stirring.minced 3/4 cup coconut milk 1/4 cup water 1/2 cup cashews . Heat 1/4 cup oil over medium high and add onions.minced 1 1/2 teaspoons ginger . Cover with plastic wrap and let stand at room temperature for 30 minutes.coarsely chopped 1 teaspoon lemon juice Prepration Combine coriander with cumin.cubed 1/4 cup vegetable oil 2 tablespoons vegetable oil 2 medium onions . garlic. Add chicken. then cover and cook over low for 20 minutes.minced 1 teaspoon jalapeno . and 3/4 teaspoon salt.
cover and cook for about 25 minute(s) or till the chicken is fully cooked. cumin and black pepper powders. Garnish with a swirl of fresh cream and finely chopped coriander leaves. Add the chopped tomatoes. After the liquids have evaporated. Add the chicken. Heat the remaining butter in a saucepan and add the red chilli. Sprinkle salt to taste if needed. Just before serving pour melted butter over the curry. red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter. fresh cream and finely chopped coriander leaves for garnishing Preparation Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates.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. chopped ginger and green chillies to the simmering gravy. Mix well. cumin and red chilli powders 1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of ginger. Stir in the beaten cream and reduce the heat to low. 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. Fry for a few seconds. Page 8 of 57 Aky . sugar. stir fry the chicken for some time in the residual fat. coriander. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. cumin.
Page 9 of 57 Aky . Remove plastic wrap. in a shallow baking dish. if desired. pound lightly with a meat mallet. and ground cinnamon. 13. 7. between two pieces of clear plastic wrap. For orange sauce. in a 1-cup measure stir together orange juice and cornstarch. 12. Cooked 1/4 teaspoon orange rind. Stir in broken walnut meats. Working from the center to the edges. Halve chicken breast lengthwise. stirring every 20 seconds. Broken 2 cucumber roses (optional) Preparation 1. 15. Garnish with cucumber roses. Place chicken rolls. 11. Cover with vented clear plastic wrap. on 50% power for 7 to 8 minutes or till chicken is tender. 18. Repeat with the remaining portion of chicken. boned side up. 8. 14. seam side down. forming a rectangle about 1/8-inch thick. roll up jelly-roll style. 16. covered. shredded orang peel. 4. ) 1/2 cup rice. In a small bowl stir together cooked rice. Transfer chicken rolls to a serving platter. uncovered. 2. Ground 1/2 cup orange juice 1 1/2 teaspoons cornstarch 2 tablespoons walnut meats. spreading it to within 1/4-inch of the edges. Place one portion. 19. Spoon the orange sauce atop the chicken rolls on the serving platter. (Chicken Breast should be skinned and boned. starting with one end. 10.CHICKEN RECIPES Orange chicken recipe Description Ingredients 1 large chicken breast. 5. Sprinkle chicken with salt to taste. Finely Shredded 1 dash cinnamon. 17. rotating dish a half-turn after 4 minutes. 3. 9. Repeat with the remaining rice-orange peel mixture and chicken portion. Spoon half of the rice orange peel mixture atop one chicken breast portion. Micro-cook the chicken rolls. on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly. Fold in sides. 6. Micro-cook.
salt. crushed 1 tablespoon oyster sauce 1 tablespoon vinegar 1 tablespoon black soy 1 teaspoon salt 5 tablespoons oil 1 tablespoon sesame oil 1/2 cup water Preparation 1. Heat oil and fry garlic until brown. 2. garlic and sesame oil and simmer for 10 minutes Page 10 of 57 Aky . Add oyster sauce. soy sauce. water. vinegar.CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 2 chicken breasts. cut into chunks 8 cloves garlic. remove. In remaining oil fry chicken until cooked.
Slice green chillies into half. turmeric powder and salt to chicken. Marinate for 30 minutes.Heat another skillet and melt butter and add sliced chillies and finely crushed ginger.Drain the oil and keep aside. Page 11 of 57 Aky .Add fried chicken pieces and fry under medium flame for five minutes or until chicken pieces takes up the flavour of chilly and ginger. 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. Add chilly powder.Garnish with chopped cilantro and serve hot. Mix corn flour and egg properly and add to chicken and mix. Fry for one minute.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. In a pan heat oil and deep fry chicken cubes until cooked.
4 large Tomato.5kg Onion.2 Ginger grated . When hot add 1 tsp of fennel(sauf).1inch stick Cardomom . Add the diced tomatoes and fry till dry.1tbsp Clove . cloves. If you need more gravy add water at this stage.CHICKEN RECIPES Chicken masala recipe Description A thick gravy spicy dish for rice and chapati Ingredients Chicken.1tsp Garam masala .2tbsp Pepper powder . Pat dry and marinate with a lettle salt and turmeric. Give the curry a stir.1tsp Salt Curry leaves Preparation Cut the chicken into small pieces. garlic and green chillies and fry. Now add the pepper powder and cook covered on low flame.4 Cinnamon . Check after 10 minutes.5 Sauf . Cook uncovered until the chicken is properly cooked. When fry add the thinly slices onion and fry till brown. coriander powder and garam masala and fry till oil starts seperating. cardomom and cinnammon. Now add the chicken pieces and salt and fry till the masala coats on it. Garnish with curry leaves.2tsp Garlic minced 12 cloves Green chilli. Tips 1.4 slit Coriander powder . Water must have come out of the chicken. You can add some thick coconut milk to this curry if you need more gravy.1.4tbsp Chilli powder . Now add chilli powder. Add ginger. In a shallow vessel put some oil and heat. Page 12 of 57 Aky . But do not boil after that.
1/4 tspn garam masala powder . ginger and garlic paste and whole spices a little keep aside. with salt to taste and food colour and coriander leaves. pepper. Remove when its dry. and fry the onions till light brown in colour. and it can also be used to stuff parathas. then add all the powder masala and fry for few minutes till u get a nice colour. Preparation Boil and shred chicken. along with little salt.a pinch fennel (sauf) powder .a pinch chilly powder . add the shredded chicken.chopped as per ur taste curry leaves .till the dish is orange.a pinch jeera powder .4 tspn orange food colour . so that the dish looks orange not red in colour. U can eat this with parathas. U can add green chillies and chilly powder as per ur desire for spicy food Page 13 of 57 Aky . Ingredients chicken boiled and shredded .2 nos turmeric powder . then add curry leaves.1/2 tspn or to taste coriander powder .little coriander leaves chopped a little salt to taste oil . keep stirring . The heat oil in a heavy pan. with a dish name called (muthabak). No need to add lots of water but just sprinkle water and cook on a low flame.CHICKEN RECIPES Chilli chicken recipe Description This is a dish made out of small pieces of chicken or shredded boiled chicken.1/4 tspn green chillies . sprinkle water to avoid burning.500 grams onion sliced . or use it as a stuffing which will be featured soon Tips Add little food colour at a time.
salt and stir well. After 10 minutes remove the chicken from plate. Add cream and finely cut capsicum and stir chicken.CHICKEN RECIPES Capsicum Butter Chicken recipe Description Ingredients 1kg chicken 1/4kg capsicum 6-7 medium sized onions 100g butter 50g cream 1tbsp each of ginger.garlic paste. Preparation Wash chicken pieces well and garnish with ginger-garlic paste. 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. chilli powder 1 cube cheese finely cut coriander salt to taste. Cover the vessel with a shallow plate and pour 1/2 glass of water in a plate. Serve it hot and garnish with cheese and finely cut coriander leaves. This water will make the chicken tender. Page 14 of 57 Aky . Keep it in a freezer for two hours. Cut onions finely and fry them in butter.
peeled & halved 2 lg Onions. 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. 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 .
Pour any ghee left in pan into a large saucepan. Add chicken savoury and potatoes and gently mix into rice. Garnish with the almonds and sultanas and serve immediately. Add rose water or essence and salt to hot stock. Fry sultanas a few seconds and set aside. Heat ghee and fry onion until golden. Add saffron. stirring constantly for 5 minutes. Cover and cook over low heat.) When mixture is thick and smooth. fry almonds until golden. Fry. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan. mint. pepper. approx. cumin. drain and reserve. Fry peeled and halved potatoes until brown. Cover saucepan tightly. Cover and cook over very low heat until chicken is tender. cinnamon stick. Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. Fry stirring. stirring occasionally until tomato is cooked to a pulp. cloves. Page 16 of 57 Aky . Add chilli. cardamom and cinnamon stick. If necessary cook uncovered for a few minutes to reduce gravy. DO NOT lift lid or stir while cooking. salt and tomato. garlic and ginger until onion is soft and golden.CHICKEN RECIPES Preparation Chicken Savoury: Heat half the ghee in a small frying pan. cardamom. add remaining ghee and fry onion. 35-45 minutes. Spoon briyani onto a warm serving dish. Add yoghurt. There should be only a little very thick gravy left when chicken is cooked. pour over rice mixture and stir well. turmeric. add chicken pieces and stir well to coat them with spice mixture. turn heat to a very low and steam for 20 minutes. Bring to boil. until rice is coated with the ghee. drain. ginger powder and rice.
and onions. coriander powder. Raisins 7.CHICKEN RECIPES Chicken Biriyani recipe Description Chicken biriyani is a delicious indian cuisine. In the meanwhile fry masalas and mash it. After that add chicken pieces in to it.3. Ghee 4.green chillies 9. Then add mashed masalas and keep the flame low Add pepper powder. add water as required in to it and boil till it gets cooked. Keep it aside. Heat up a pan and pour ghee. If needed. so that we’ll have a fresh flavour. ani seeds 9. Ingredients 1.Cooking oil 8.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.Chicken pieces 3. In the meanwhile. Then add rice in to the pan. Chop 1 ½ onion length wise . Try it.Wash chicken pieces properly. And strain the water from it.cloves 7.cinnamon 5. 4. and turmeric powder. All the best. Saute for sometime. Curry leaves or coriander leaves 10 Pepper powder 11. curry leaves or coriander leaves in small size. ginger. Chop ½ onion in a very thin manner. Wash rice properly and strain it for not having any stones. Cashews 6. Chop green chillies.big onion 8. Fry cashewnuts. Coriander powder 12. raisins.cardamom 6. Pour oil in a cooking pan and add the above chopped items and saute for sometime. 2. if we want more Page 17 of 57 Aky . we can add a small tomato in the pan and saute for some more time. garlic.Basmati rice 2. It can be served with side dishes.
CHICKEN RECIPES ghee . On the top of it. If the rice is not properly cooked. and cinnamon. Serve it with side dishes. aniseeds. garnish with fried onion. cardamom. cloves. Bake it at a low temperature for 5 or 10 minutes. Fry rice till a splutter sound is heard. Page 18 of 57 Aky . Place an oven dish and layer the rice and chicken. add some more hot water and cook till water is drained. Put sufficient salt. Then add 2 ½ cups of hot water in to it. add it accordingly . Delicious chicken biriyani is ready to eat . cashews and raisins.
add little vinegar if u desire a tangy taste. add the onions and fry well till golden brown. Page 19 of 57 Aky . and curry leaves. as per required . at the end when the chicken is done.a bit rough onion . black pepper freshly ground.500 gms small pieces with bones.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. can be eaten with rice or parathas. then add in the ginger and garlic paste sprinkle water to avoid burning.CHICKEN RECIPES Pepper chicken recipe Description Chicken made either with a little gravy or dry. turmeric a pinch oil a little vinegar for a tangy taste. the tomatoes should become soft and smashed. u can remove the pepper chicken masala with a little gravy or let it get a bit dry. Ingredients chicken. add turmeric powder. not too black. serve it hot and enjoy. then add in tomatoes. and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder). then add in salt and mix well. add the chicken pieces and very little water just sufficient to cook the chicken. Preparation heat oil and when hot. add in the coriander leaves and stir well.
Onion 3 7. Set aside for 30 min. add garlic and ginger and saute for a min. Whole red chilli 5 Black pepper 1 1/2Tsp. 4. Garlic thinly sliced 2 Tbs. Powder all the ingredients in 2. Chicken cut in big pieces 1Kg. Add the cashew and raisin paste and remove from heat and garnish with chopped corriander leaves. 2.CHICKEN RECIPES Chicken Vindaloo recipe Description This is a hot curry. Page 20 of 57 Aky . Add the diced tomatoes and after 2 min. Cut the onion in thin slices and dice the tomato. Ginger thinly sliced 2 Tbs. Grind the cashew and raisins together and set aside. and mix this masala powder in little water. In a wok heat some oil. Mustard 1/4Tsp. Now add the masala paste and stir till the oil separates. Cashewnut soaked in water 10 Raisins (Kismis) " 10 5. Corriander leaves 1 bunch Preparation Marinate the chicken with some salt and turmeric powder. Let the chicken get well coated with the masala. saute the onion till golden brown. Ingredients 1. Tomato 2 Big ones 6. Black Jeera 1/4Tsp. add the marinated chicken. It is good to be served with chapathi and palappam. Now add 1 1/2 cup of water and salt to taste. Cloves 4 Cinnamon 1" piece Cardamom 2 3. Cover and cook in medium heat till the chicken is well done.
fry for a minute till li golden brown. keep the cooker open and evaporate all water. chillie pdr. add the cooked chicken and fry till golden brown.CHICKEN RECIPES Fried Chicken recipe Description Its quite easy to prepare this dish and you could relish it with rice and this could be had as a snack also. heat oil in kadai.(cook in medium to slow flame) add lime juice and serve garnished 2with onion rings Page 21 of 57 Aky . 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. gingergarlic paste and soya sauce. cook the chicken for just 3 minutes. turmeric pdr. put sliced onions.
Fry the onions until pink in colour. Sambar etc. a small marble sized ball of tamarind mixed in 1 cup of water. Ingredients Chicken Chilli fry Ingredients: 1/2 kg chicken. 4-5 Green chilies. Preparation Method: Boil the meat in just enough water to cover. Page 22 of 57 Aky . Add the tamarind pulp & continue cooking until the gravy is thick. Add the chopped tomatoes & fry till tomatoes are soft. coriander leaves & mint. or with an accompaniment of Rasam. 1-1 ½ tspn. 1 bunch each fresh coriander & Mint. 2” piece ginger. Garam Masala pwd. chilies. Turmeric pwd & salt. now add the boiled meat & the soup. peppercorns. 6-8 pods garlic. ¼-1/2 level tspn turmeric pwd. then add the other chopped ingredients & continue to fry on low heat for 2-3 mins. Cook for 5-8 mins. 6-8 Peppercorns.CHICKEN RECIPES Chicken Chilli fry recipe Description This chicken fry is quite nice to be eaten with steamed rice. Dhal. Add the Garam Masala Powder mix well remove from heat & serve with rice or bread. Salt to taste. Tomatoes 2 med size finely chopped. finely mince the ginger. Along with 1 onion finely sliced. Add the chillie powder & continue to fry for 2 mins. garlic. Slice finely the remaining 2 onions. 3 large onions. 1 ½ tspn Chillie powder. cook for 20 mins..
For Garnish:Chopped Corriander leaves –2 tbspns Preparation Wash the Dhal & cook till soft (say for 10 mins).size Tomatoes . Goes well with Chappatties/Parathas or Plain steamed Rice. fry till Onions are transparent & the Mustard seeds crackle – now lower flame & add the Ginger & Garlic Paste & fry for 2 mins. Heat Oil in a vessel. garnish with freshly chopped coriander leaves. 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. Oil-4-6 tbspns. Corriander powder – 1tspn. 6 dry Red Chillies – deseeded.. Ingredients ½ kg Chicken – skinned & cut into small pcs. skinned & cubed Potatoes too to the Curry – this you could do at the stage when adding the Dhal. Tips Note: For a Variation. Garlic Paste – ½ 3/4 tspns.finely minced. Salt to taste. 2 med.¾ tspn. add the minced Onions. Curry leaves & Mustard Seeds. 2 med. now add the chicken pieces mix well & keep frying for about 8-10 mins – aft this add the cooked Dhal & water mixture. a few Curry leaves. Page 23 of 57 Aky . Size Onions finely minced. Keep aside. chillie Pwd. Ginger paste – ½ tspn. Garam Masala – ½ . add Chillie Powder.CHICKEN RECIPES Chicken & Dhal Curry recipe Description This is a good dish which could be served with Rice or breads. Wash. 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.¾ tspns. Corriander Powder. ½ . when Oil is hot. You could add 2 boiled. 1 tspn. Mango powder – 2 tspns. dry red chillies. at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft. Mustard Seeds. drain & keep aside. ½ cup Channa Dhal (split yellow lentil).
everyone will love it Ingredients Ingredients Onions . Sombu. Oil for frying the Onions & Masala . cut into desired pieces. Skin.finely sliced. Corriander Powder.when Oil is hot add the sliced Onions & Curry leaves & fry to a golden brown . ½ tspn. Grind to paste: Ginger.now add the Ginger.1 No. Page 24 of 57 Aky . till a nice aroma arises. Turmeric Pwd.8-10 Tbspns. fry till the oil comes to the surface say for about 2 mins. 2 Tbspns. Chicken . Coconut to be ground to paste separately. 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 . Puris. 3 Tbspns. wash the Mixie & keep this water. once again mix well cover & leave to cook till the Vegetables & Chicken is boiled & the gravy has thickened.fry for 2 . Extra Tomatoes. Chillie Powder. No Tamarind Pulp or Lime Juice for this Curry. Garlic. add the Coconut Paste mix nicely till the paste blends in with the Masala . Potatoes skinned cut in 4 pcs lengthwise) . Chappatis etc. Curry Leaves (few). sufficient water.Keep aside. Vegetables . Keep aside. Corriander Powder. Now add Salt to taste. add the chopped Tomatoes & continue to fry till the Tomatoes are soft & cooked. Remove from heat & Serve with Rice. use for frying). Chillie Powder.clean.(Drumsticks cut into 2" long pcs. Salt to taste. mix nicely & continue to fry the Masala.(after broiling) to a fine paste.3 mins. adding the Masala Water if necessary .add the Vegetables & Chicken pieces. Turmeric Powder.(Masala Water is got after you grind the Ginger/Garlic/Sombu to a fine paste. Use extra Tomatoes only.CHICKEN RECIPES Chicken. place on gas add Oil . Preparation Method Take a Vessel. Drumsticks & Potato Curry recipe Description Very tasty Chicken Curry. & the Oil floats on the surface. wash nicely drain & keep aside.
After that add the masala mixed with water as paste.CHICKEN RECIPES Chicken sauce curry. Onion -1 Ginger . When the smell of these vegetables come. Suddenly it will absorb the flavour of the vegetables. Then add soy sauce. Don't wait till the capsicum and carrot go soft. Page 25 of 57 Aky . Ajino motto . you can increase the flame and control it. not much. when it starts to become slight brown.2 tea spoons Garlic . when it gets well soaked in the oil and absorbs it. Let it get cooked well.a bit.5 teaspoons.5 teaspoons. put onion.Sufficient. recipe Description Ingredients Chicken . And when it is finally cooked. put tomato and make a good mix. you can get a chinese chicken smell.1 Curry masala . Tomato sauce .1(big) Capsicum. After that add capsicum and carrot. And afterwards depending on the amount of gravy one requires. Soy sauce .2 tea spoons. tomato sauce and ajino motto. add chicken and mix well. Oil . Preparation Put oil and heat it.1 Kg Carrot . put ginger and garlic. add only sifficient water.1 Tomato .3 teaspoons.
Especially this saves the time of working mothers. lemon juice and salt. Add 1 cup of water and cook until chicken becomes tender and gravy becomes thick. Bake for 15 minutes in moderate temperature. Set aside for 30 minutes. Now add baked chicken. Fry until oil separates. When oil is hot. Page 26 of 57 Aky . 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. add to this the ground ingredients (in Group 1) and ingredients in Group 2. Take oil in a cooking dish and heat.CHICKEN RECIPES Spicy Chicken recipe Description Very less effort is needed. Grind nicely the ingredients in Group 1.
6) Add tomato paste and let it boil. Add cinnamon stick and cardarmon. 7) add chicken and simmer 8) garnish with corriander leaves. Page 27 of 57 Aky . 5) Add the mixed masala and water. 4) Add chilli paste. 3) Add ginger and garlic and tomato.Keep it aside. 2)heat oil fry.onions and screwpine leaves and fry till golden brown.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.
soya sauce. poke chicken all over with a fork. pepper. cinnamon and cardmoms. now pressurecook the chicken. Rub in the ground masalas. when the chicken is cooked. marinate the chicken for at least 1/2 hour.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. salt all over the chicken. heat oil and fry chicken till golden brown turning all the time. Page 28 of 57 Aky . garlic.
Cut onions and fry it in oil. Page 29 of 57 Aky . Or you can sprinkle grated egg over it. Put tomatoes in hot water for 2 minutes. Make a paste of this tomato-onion and cashew nut.onion paste. Take it out and peel away the skin.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). cardamom and cloves. Add chilly powder. ginger –garlic pastes. add tomato. salt and kasoori methi powder. Fry it and then add chicken pieces. Heat butter in a pan. coriander powder and stir. Before serving add cream over it. till its color changes slightly. Fry until chicken turns into golden brown colour. When chicken is cooked well. Stir well and remove from fire. add cinnamon.
Heat the two tablespoons of oil in a wide skillet and when oil is hot. Do this in small batches. Now add the chicken pieces and stir. in a deep bowl. Lower the heat to medium-low and add butter milk. 2. over mediumhigh heat to ensure that the chicken is cooked through. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil.Cut chicken breast into bite sized pieces. 3. At the end of half an hour. corn flour. food coloring.In a deep skillet. add garlic and ginger pastes and fry until it turns brown. until the liquid is absorbed/evaporated and the meat looks dry. Stir well. Add chili powder. egg whites and refined wheat flour or all-purpose flour. Remove from oil and set aside.Remove the skillet from heat and add lemon juice. while stirring periodically. Set aside for 30 minutes.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. heat oil (enough to deep fry the chicken pieces) and when oil is hot. black pepper and salt to taste. Raise heat to high and cook. Serve with white rice Page 30 of 57 Aky . and salt to taste. mix all the following thoroughly: the above chicken pieces. fry the chicken pieces until they are golden brown on all sides. 4.
garlic. Tips Let the tomato gravy be too thick when you finish cooking. Use semi ripe tomatoes. Fry cashew nuts and raisins and decorate the dish with that. mashed into a fine paste Big onions-1/4 kg. If properly done the dish will look reddish brown in colour. curry leaves.CHICKEN RECIPES Spicy tomato chicken recipe Description Ingredients Chicken.to decorate Raisins.1 tsp Coriander leaves. ground ginger. Instead you can add any chicken masala available in shops) Coriander powder.few Cooking oil. Add pieces of chicken and mix well with the spices. Add the ground masala.4 nos Ground masala – 3 tbsp (includes cinnamon. Cover it and cook till chicken is done. finely chopped Ginger-100g Garlic-50g Green chillies.1kg. Do not add water. then the cream will make it smooth. Finally add 1tsp garam masala .1 tbsp Garam masala.1 tsp Chilly powder. chilly powder. Page 31 of 57 Aky .two tbsp Salt-to taste Preparation Grind garlic and ginger separately and keep aside.coriander powder.½ cup – Optional Curry leaves.¾ kg. cut into medium sized pieces Tomatoes. bay leaves. green chillies and sauté till the oniond become light brown. clove. Mash tomatoes into a fine paste. Stir in cream (instead thick milk can be added).to decorate Cream. Add chopped coriander leaves. Heat oil in a pan and add cut onions. Take it from fire when the gravy becomes thick.to taste Cashew nuts. salt and sauté again for a short while. Then add the tomato puree.
ginger.CHICKEN RECIPES Chicken masala recipe Description This is very easy to prepare and can be had with rice. add tomatoes and chicken masala. no need to add water. chicken masala-1 table spoon dhania leaves. once the gravy thickens.1/2 kg. then add chicken cubes and stir well. once the masala becomes golden. garlic and green chilli paste-1 table spoon. roti etc Ingredients chicken cubes. bread . once the onion becomes tender. bread. saute onion. tomatoes-2. Preparation Heat oil. put the ground paste and stir well. Page 32 of 57 Aky . oil-2 table spoon. roti etc. garnish with corriander leaves and serve with rice. onion-2.
Add ground cashew and cook for another 3 minutes. Page 33 of 57 Aky .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. Add garlic & ginger continue to fry till light brown. Keep cooking and stirring constantly for another 20 . red chilli powder. Add the cardamom and chicken cook for about 15 . Garnish with almond slivers and serve. Add yoghurt tomatoes. add the ground onion and stir till rose colored.30 minutes or till the chicken is fully cooked and browned.20 minutes on medium high flame.CHICKEN RECIPES Kashmiri Chicken recipe Description Ingredients 2.
CHICKEN RECIPES Pepper Chicken recipe Description Ingredients Chicken. Crush the peppercorns.5 tsp. Lastly add green chilly. Salt To taste Oil Preparation Chop the onions and tomato. Tomato 200 gms. garlic flakes.500gm Onion 200 gms. Add chicken and water. Stir it well and cook till the chicken is cooked. turmeric powder and mix them well. When the gravy is thicken remove from the fire. Cut the green chilly. Page 34 of 57 Aky . Serve it hot . Lemon -1 Turmeric powder. To this add the crushed pepper and salt. tomato. Ginger garlic paste -1 tsp. when they are soft add the ginger garlic paste. In a pan heat the oil and sauté the onions. Add little water till the onions and tomato cook well.½ tsp Garlic -2 pearl Cloves Bay leaves Cinnamon -2 Cardamom (optional) -2 Pepper corns. Green chilly -2 nos..
cilantro and a dash of lime. Fry this till done. add the garam masala. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. 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.Roll it up and serve hot with ketchup Page 35 of 57 Aky .2 Salt & chilli powder . On top of the chicken you can add a few chopped onions. Fry well. cilantro and a dash of lime.1 tsp.Roll it up and serve hot with ketchup. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.1 tsp. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water.1 cup Onion chopped . Fry well. Garam masala . Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water.CHICKEN RECIPES Chicken Roll recipe Description Ingredients Cooked chicken .According to taste Preparation Method In a pan heat oil and fry the onions. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla.1 Tomato chopped . Fry this till done. Tortilla-few Eggs . season with salt. salt and chilli powder. Then add the tomatoes and the chicken. Then add the tomatoes and the chicken. add the garam masala. season with salt. On top of the chicken you can add a few chopped onions. Now in a bowl beat the eggs. Comments by Visitors Preparation In a pan heat oil and fry the onions.1 small Ginger-garlic paste . salt and chilli pd.
Salt To taste Black pepper powder 1tsp. Oil For deep fry Tomato sauce 2tsp. Schezwan sauce 1 tsp. Mix the chicken with corn flour. Refine flour (Maida) 1tsp. When they turn golden brown drain the excess oil and remove. Page 36 of 57 Aky . Sauté onions. Egg 1no. red chilly and add the fried chicken. To this add sugar. Corn flour -1 tsp. schezwan sauce. Heat oil in a pan. Deep-fry each piece of chicken separately. egg and a little salt. tomato sauce and black pepper powder. Small onions Preparation Bone less Chicken 100 gms.CHICKEN RECIPES Chinese hot chicken recipe Description Ingredients Bone less Chicken 250 gms.
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 37 of 57 Aky .4 tsp Preparation 1) Mix the flour.a pinch 11) chilli powder. ginger garlic salt. 7) Add the agin-o-motto and coriander leaves.200 gms 8) Egg .1 9) Bell pepper . 8)boil well and serve hot. ginger and garlic pieces 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. beaten egg. . chilli powder to make a fine aste.1 cut into small pieces 10) Agin-o-motto .CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce . black pepper to taste 12) Garlic & ginger paste. add pepper. 2) Add the chicken to the paste and let it for 45 minutes 3) Heat some oil in a pan and deep fry the chicken. 4) Heat a little oil in a pan and fry the onions. salt.
Tomato -1 no. Fry it on both the sides and serve hot with coconut chutney or ketchup. crushed chicken and salt. Coriander leaves -1 tbsp. Green chilly -2 nos. Egg -1 no. chilly powder. Roll in the coating-mixture and shallow fry it in oil. finely sliced capsicum. Stuff the chapathi with the filling and roll it tight. Once the chicken becomes soft. Chilly powder. Add one by one and fry well. Page 38 of 57 Aky .2 to 4 nos.CHICKEN RECIPES Filled Chicken Chappathy recipe Description Ingredients Bone less Chicken -1 cup Onion -½ cup Capsicum -1 no. pinch of garam masala adding little water to a thick batter consistency. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. cumin powder.½ tsp. salt. add garam masala and chopped coriander leaves and mix well. half cooked Chapathi. For Coating: Mix gram flour. tomato. Garam Masala -1 tsp. egg. Oil -2 tbsp. green chilly. Roasted Cumin powder -1 tsp.
cover the dish and continue to simmer.1 piece Coriander broiled .CHICKEN RECIPES Kozhi piddi recipe Description Ingredients Chicken (tender). to the chicken and allow it to simmer.1 dsp Cinnamon .1 level cup Green chillies . the second with three cups and the third with 2 cups of water. add the second extraction of milk and bring to boil.1 Garlic .3 oz Button onion sliced . ginger and saute again adding the chicken pieces last.1/2 tsp Onion pieces .1/4 tsp Turmeric .10 Aniseed . cloves and the ground masala and saute onions. garlic and coriander. add butter mix well and form into balls. Mix the flour with salt and one cup boiling water.1 pinch Preparation Clean the chicken and cut into pieces of desired size. Grind together cumin seed.1 piece Coconut (big) .6 Pepper corns .1 Dalda or Ghee . Put in the dumplings. Heat dalda in a pan and fry the sliced small onions. Add the third extraction of coconut milk with a little salt. Add cinnamon.1 dsp Cumin seed .1 piece Cloves . When meat is tender add first extraction of coconut milk and serve hot. Grate coconut and make three extractions of coconut milk. turmeric. When meat is cooked. green chillies. Page 39 of 57 Aky . The first extraction with one cup water.1 cup Butter .2 tsp Rice powder .8 Ginger .
4 Add the sliced chicken. 2 Add the curry base and simmer for 2 minutes. Page 40 of 57 Aky . shaken 1 & 1/2 lbs ( 750 g ) boneless skinless chicken breasts. about 3 minutes more. so that it is dissolved and foaming. sliced into bite size pieces 2 tsp sugar 2 tsp Fish Sauce 1 red bell pepper. Simmer until the chicken is cooked. fish sauce and bell pepper. 5 Stir in the sugar. Simmer for 4 minutes. chopped Preparation 1 Heat the oil in the frying pan over medium heat. Season to taste with more sugar or seasoning sauce as desired. 6 Add the chopped basil. Serve over rice.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. cored and sliced 10 large basil leaves. Cook over medium heat for 4 minutes. stirring occasionally. 3 Stir in the can of the coconut milk.
1/2 tsp Star anus .1 cup Almonds .12 to 15 pieces ( whole ) Garlic .1/2 tsp Kalonji .1 piece Jeera .1" inch stick Ghee .3 no's Large Tomatoes .5 no's Kasuri methi .3 tsp Turmeric powder .1 whole 250 gms wheat flour salt to taste Fresh green coriander chopped fine.4 large cups Boneless chicken breast .1/2 tsp Shahi Jeera .1/2 tsp Dry Dhania seeds .1 no ( cut into 1" cubes ) Fresh curd/plain yoghurt .8 to 10 tsps Cinnamon .8 to 10 pieces Raisins .3 pieces Big Black Cardomom .6 to 8 pods Ginger .1" stick Green cardomom .300 gms ( cut into 1" cubes ) Large onions .8 to 10 pieces ( whole ) Kaju .1/2 tsps Dry Red chillies .CHICKEN RECIPES Chicken dum biryani recipe Description Ingredients Basmati Rice .2 no's Medium size potato . Page 41 of 57 Aky .
Grind the ginger. almonds and raisins. Heat ghee in a kadahi and seperately fry Kaju. Take a right fitting lid for the vessel. top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered. Now take a heavy bottomed vessel and coat it with ghee. and before removing from gas just add the turmeric powder and mix well. coriander seeds. Remove and garnish with fried onions. green and black cardamoms. garlic. Add this masala mixture to the chicken pieces.salt to taste. Remove and drain. Now knead the wheat flour to make a nice dough. heat it and put the gas on simmer. In the left over ghee fry the thinly sliced onions till they are crisp and brown. shahi jeera. Heat 4 cups of water in a vessel and bring to a boil. Cut one large onion into thin long slices. Page 42 of 57 Aky . Remove and drain. cinnamon. star anus. ( Approximately takes 5 to 7 mins ). mix well and set aside to marinate for atleast 3-4 hours. Now keep the vessel on the tava and cook for approximately 20-25 minutes. add a teaspoon of salt and bring to a boil. kalonji. Cut two large onions into big pieces. Add a layer of rice. kaju raisins and finely chopped fresh coriander. Meawhile heat 6 cups of water in a vessel. Grind the roasted ingredients in a mixer to a smooth powder. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. 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. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well.CHICKEN RECIPES Preparation Clean and wash the chicken pieces and keep aside. kasuri methi. Drain tomatoes and peel the skin. onion and tomatoes to a smooth paste. Heat a kadahi and dry roast dry chillies. Drain in a collander and keep aside. Take a heavy bottomed tava. cover and seal the lid to the vessel with the wheat dough. jeera. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water. almonds.
Cut or shred the vegetables into desired size and shape. capsicum. Over this add the chicken pieces. Top this with the onions. Variation: Chicken sausages can be used in the place of chicken. Allow it to cook in a microwave/oven for 3-5 minutes. capsicum and tomato. Spread tomato sauce on the harder surface of pizza base. Onions(big) 3 Tomato 3 Capsicum 3 Chicken 125 grams Cheese 20 gm Pepper powder ½ tsp. tomato and the grated cheese. To this add onions.CHICKEN RECIPES Chicken Pizza recipe Description Ingredients Pizza base – 4 Tomato sauce 100 ml Onions(big) 3 Tomato 3 Capsicum 3 Chicken 125 grams Cheese 20 gm Pepper powder ½ tsp. Oil Page 43 of 57 Aky . Oil Preparation Boil the chicken in water with pepper and oil and after it is cooked make it into small bits.
Chilly powder ½ tsp. tomato. Onion ½ cup Capsicum 1 no. Oil 2 tbsp.CHICKEN RECIPES Chicken filled Chappathy recipe Description Ingredients Bone less Chicken 1 cup Egg 1 no. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. Page 44 of 57 Aky . For Coating: Mix gram flour. 75% cooked Chapathi 2 to 3 nos. add garam masala and chopped coriander leaves and mix well. Roll in the coating-mixture and shallow fry it in oil. Garam Masala 1 tsp. Once the chicken becomes soft. green chilly. Fry it on both the sides and serve hot with mint chutney or any ketchup. Add one by one and fry well. Green chilly 2 nos. salt. finely sliced capsicum. Stuff the chapathi with the filling and roll it tight. pinch of garam masala adding little water to a thick batter consistency. egg. Coriander leaves 1 tbsp. chilly powder. cumin powder. Tomato 1 no. julian cut chicken and salt. Roasted Cumin powder 1 tsp.
Coriander seeds.2 tsp 4.2 tsp 3. 4.grated .Chicken . 12.Onions. 2. garlic.3 Nos.Salt .2 Nos. 6. cloves.pass water in the mixer jar and keep water aside.Fry the grated coconut till brown in colour in a little ghee.CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients .as required 14. 3.Then add the ground masala and masala water. 13. coriander leaves to a fine paste without water.1 Inch Piece 9.6 Nos.Tomatoes.Garlic .12 Flakes 8.To Taste Preparation 1. Page 45 of 57 Aky . 10.In a vessel heat 2 tsps ghee and fry onions till brown.Coriander Seeds .4 5. 7.Cloves .Coconut. cinnamon. cut finely .A handful 11. onions. chopped tomatoes. salt and stir on low fire for 10 minutes. 7.Chopped . 6. 5.Grind together fried grated coconut.10 Nos.Ginger .Red Chillies .Ghee (For Frying) .Remove the masala.1 Kg 2.Coriander Leaves .Then add the chicken pieces. red chillies.Cook the chicken curry until quite dry. ginger.Cinnamon .2-3 Nos.Onion (Big) .
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. sour cream and chips. Serve topped with fresh chopped tomatoes. Reduce heat and simmer 1 hour. Stir occasionally. Page 46 of 57 Aky . Heat to a boil. Makes 6 servings. stirring until lightly browned. Stir in remaining ingredients.
5kgs chilly powder .preferably heavy aluminium vessel.5 inch.cut into very small bits garlic .4-6 Green Chillies .Cover and cook in low heat for 15-20 minutes.then add soy sauce and tomato ketchup.half the quantity of chilly powder and Garam Masala. lightly fry 3-4 cardomoms.CHICKEN RECIPES Soy chilli chicken recipe Description Its best to be served with ghee rice or chappatti varietes.3tbsp tomato ketchup . In vessel.2.6tbsp Salt to taste Preparation Marinate chicken with 1tbsp oil.2-3 Oil .Make this into a gravy.5tbsp Onion .1.3/4 tbsp GaramMasala .A tsp of butter can be added to this in the end.1/4tbsp ginger .1.fry it for a while.Now add the prepared chicken and mix .Then fry ginger. Meanwhile in another vessel. Page 47 of 57 Aky .Then add chilly and garam masala pwder. put 2tbsp oil and fry half the ginger and garlic lightly.7 pieces soy sauce .Its quite an easy dish and will be much appreciated at special occassions.garlic and then add onions and fry them util they are soft.Then add the marinated chicken.Close and cook on low to medium fire for 25 minutes.a small bark of cinnamon and 2-3 cloves. Ingredients whole chicken or boneless chicken .4tsp soy sauce.
4. remove from the fire 7.garlic . till it turns brown.if water dries chicken covered with masala well. onion.add masala powders and stir few minutes.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. marinate chicken 3hrs 2. 5.garnish with capcicum and coriander leaves Page 48 of 57 Aky . 3. 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.add tomato puree soy saucce and salt if need.heat the pan and put oil saute ginger . 6.mix all welland oil comes up add chicken piecesand till it is well cooked.
chilli powder to make a paste. Add the soy sauce and let it boil Add the fried chicken pieces to the boiling mixture. salt.200 gms Egg . ginger and garlic pieces.a pinch chilli powder. bell pepper. salt.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 . Add the chicken to the paste and let it for 45 minutes Heat some oil in a pan and deep fry the chicken. Heat a little oil in a pan and fry the onions. beaten egg. Add the agin-o-motto and coriander leaves.1 Bell pepper . black pepper to taste Preparation Mix the all purpose flour. Page 49 of 57 Aky . ginger garlic paste.CHICKEN RECIPES Chicken Manchurian recipe Description Fried Chicken with hot sauce Ingredients 1 kg of small pieces of chicken Soy Sauce .1 cut into small pieces Agin-o-motto .
8 tsp garam masala powder .1/4 tsp coriander powder .2 tsp (optional) Preparation Marinate the chicken Take the beaten curd and mix all the above powders together and add salt Cut the chicken into medium size pieces and add it to the curd mixture.500 gms of boneless chicken ginger & garlic paste . 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.CHICKEN RECIPES Chicken Tikka recipe Description A spicy chicken curry for rotis and naan.2 tsp coriander leaves Ground almond .1 chopped tomato puree .1 tsp cumin powder .1/4 ts chilli powder .2 tsp turmeric powder .1/2 tsp dhaniya powder .1/2 cup beaten well For the Gravy Ingredients : Onion . Ingredients Chicken tikka masala Chicken .1 tsp garam masala .1 tsp salt to taste oil .out of one small tomato ginger & garlic paste . For the gravy : Page 50 of 57 Aky .2 tsp ginger & garlic paste . After the chicken is marinated. close the vessel with a lid and let it to marinate for about an hour.1 tsp salt to taste curd .4 ts turmeric powder .
Add ginge & garlic paste and let them fry till the oil seperates Then add all the masala powders to it. Remove the dish from the stove and add the coriander leaves and garnish. and then add the tomato puree. and let the gravy come to a boil after adding the chicken pieces. Page 51 of 57 Aky . Then add the cooked chicken pieces. 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.CHICKEN RECIPES Heat oil in a pan .
Page 52 of 57 Aky . Then. Pat dry with paper towels (to remove excess oil).2 tsp (or to taste) Lime Juice .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.to taste Food coloring .a little Oil .for deep frying For garnish: Curry Leaves Green Chillies – finely chopped Red Onions .1 . An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.CHICKEN RECIPES Chicken 65 recipe Description Ingredients Boneless Chicken . curry leaves and lime slices.2 tsp Salt .5 lb cut into bite sized pieces Chilli powder .1. Garnish with slightly sauted sliced onions and green chillies.3 tbsp Curd .2 tbsp Ginger garlic paste . heat oil in a pan and deep fry the marinated chicken pieces till golden brown.
Mix well. water and the coconut paste. Cover and cook on low heat for about 25 minutes or till the chicken is tenderised. turmeric powder. Garnish with finely chopped coriander. Sprinkle salt to taste. coriander and red chilli powders along with the grated coconut. Add the chicken. Page 53 of 57 Aky . ginger. Add the garlic.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. 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. whole red chilli(es). Fry on medium level for about 3 minutes or till the onions are light brown in color. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. green chilli(es) along with the chopped onions.
Apply into the chicken. Ginger: 1 inch-piece. Onion: 1.garlic. Garnish with raw onion rings and mint leaves. In a large plate beat the yogurt. Skewer the chicken. Serve immediately. the onion. Set it alight and sprinkle with Indian curry powder. Just before removing it pour one spoon hot fat over the Tandoori chicken. Ginger juice. Vinegar : 2 tb sp. 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. Cumin: 1 tsp. with the back of a spoon blend this mixture well to form a smooth. the vinegar and the juice of the Lemon. Curry powder: 1 tsp.CHICKEN RECIPES Chicken Thandoori recipe Description Ingredients Chicken: 1 kg. Lemon : 1 Preparation Grind onion. Allow the chicken to marinate for 4 hours in the refrigerator. Salt [required]. Squeeze out its juice and throw residue away. Yoghurt : 3 tb sp. ginger to a paste. garlic. tie its legs to the skewer and place in oven. thin paste. In to this add the coriander and cumin powder. Page 54 of 57 Aky . rubbing carefully with a spoon. Coriander : ½ tsp. Cloves: 12.
Make two slits on each pieces and rub it with lemon juice and salt.5 cloves Salt .5 nos Garlic . Keep it aside. Remove from the marinade and bake for 45 minutes in a 400 degree oven.5 tsp Salt . Put the chicken pieces into the mixture and marinate for five to six hours.2 inch piece Onion .1 tsp Preparation Clean the chicken and cut into big pieces.2 nos Curry leaves .1 tsp Yogurt .2 lbs Lemon juice .CHICKEN RECIPES Tandoori Chicken recipe Description Ingredients Chicken . Page 55 of 57 Aky . Serve it hot with chappathi.2 Green chillies . In between Paste the chicken with the mixture 2-3 times.1 cup Ginger . Blend the remaining ingredients. Then put it under the broiler for about five minutes.
Water .2lbs. Oil .2 tbs.10 nos. Cinnamon stick . Dry red chillies .5 tsp. Onion . coriander. curry leaves and garlic. jeera. cloves. Sauté for 5 minutes. Garlic . Saumf . Curry leaves .1 tsp. Jeera (cumin seed) . add chopped tomato and the masala paste. saumf. Ginger . Cloves . Fry for another 7 minutes.1 inch chopped.CHICKEN RECIPES Chicken Chettinadu recipe Description Ingredients Chicken (cut into big pieces) .½ tsp. Coriander seed .2 tsp. Put rest of the oil in a cooking pot and sauté the onion with cinnamon stick. black pepper and poppy seed. Grind it into a coarse paste.3 nos chopped.2. Add chicken pieces and 1 1/2 cups of water and cook till the chicken becomes tender and should be covered with the masala Page 56 of 57 Aky . Poppy seed .3 cloves.5 nos.2 tbs. Tomatoes .1 ½ cup Preparation Put 2 tbs of oil in a frying pan and lightly roast the chili.3nos.1 inch. Black pepper .
onions. 6.Coconut.2-3 Nos. Page 57 of 57 Aky .4 5. 7.Chopped .Salt .In a vessel heat 2 tsps ghee and fry onions till brown 5.2 Nos. cut finely .Tomatoes.2 tsp 3. 4. 2.Cinnamon .CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients 1.Cloves .1 Kg 2.To Taste Preparation 1.Ghee (For Frying) .grated .Ginger .pass water in the mixer jar and keep water aside.3 Nos.as required 14.2 tsp 4.Fry the grated coconut till brown in colour in a little ghee.Remove the masala.Cook the chicken curry until quite dry.Onions. 3.Coriander Leaves .Chicken . ginger.Then add the ground masala and masala water. salt and stir on low fire for 10 minutes.10 Nos.Coriander seeds. chopped tomatoes. cinnamon.Grind together fried grated coconut.Garlic . 6. 7. 13. 10.Red Chillies .6 Nos.Then add the chicken pieces.Coriander Seeds . cloves. coriander leaves to a fine paste without water. garlic.A handful 11.1 Inch Piece 9.Onion (Big) .12 Flakes 8. red chillies. 12.
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