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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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a pinch 11) chilli powder. bell 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.1 9) Bell pepper . salt.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. 7) Add the agin-o-motto and coriander leaves.200 gms 8) Egg .1 cut into small pieces 10) Agin-o-motto .300 gms 3) 200 gms Ginger cut into small pieces 4) 300gms Garlic cut into small pieces 5) Coriander leaves 6)1 Onion cut into long pieces 7) All purpose flour . ginger garlic paste. Page 6 of 57 Aky . black pepper to taste Preparation 1) Mix the all purpose flour. ginger and garlic pieces. salt. chilli powder to make a paste. 4) Heat a little oil in a pan and fry the onions. beaten egg.
ginger. Page 7 of 57 Aky . stirring until golden (8 minutes). Drain on paper towels. Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer. Stir occasionally until chicken is golden brown and just cooked through (10 minutes).thinly sliced 1 clove garlic . turmeric and 1/4 teaspoon of salt.cubed 1/4 cup vegetable oil 2 tablespoons vegetable oil 2 medium onions . Cover with plastic wrap and let stand at room temperature for 30 minutes. Stir in 1/4 cup coconut milk and water. Fry cashews in 2 tablespoons oil until golden brown (5 minutes). peppercorns.minced 3/4 cup coconut milk 1/4 cup water 1/2 cup cashews . chile. and 3/4 teaspoon salt. garlic. We can serve this with the any rice varieties. Heat 1/4 cup oil over medium high and add onions.minced 1 1/2 teaspoons ginger .minced 1 teaspoon jalapeno .coarsely chopped 1 teaspoon lemon juice Prepration Combine coriander with cumin. stirring. Add chicken. then cover and cook over low for 20 minutes. Add chicken and rub to coat.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 .
Page 8 of 57 Aky . cumin. Sprinkle salt to taste if needed. Add the chicken. stir fry the chicken for some time in the residual fat. 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. Heat the remaining butter in a saucepan and add the red chilli. salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Just before serving pour melted butter over the curry. 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. cumin and black pepper powders. After the liquids have evaporated.CHICKEN RECIPES Butter Chicken recipe Description Ingredients For Marinate. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. 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. red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter. cover and cook for about 25 minute(s) or till the chicken is fully cooked. Fry for a few seconds. chopped ginger and green chillies to the simmering gravy. Add the chopped tomatoes. Mix well. Garnish with a swirl of fresh cream and finely chopped coriander leaves. garlic pastes salt to taste a few drops of edible orange-red color (optional) For the Gravy 4 large tomatoes chopped 4 tablespoons butter 1 tablespoon(s) fresh cream 1 teaspoon(s) each of coriander. coriander. sugar.
uncovered. spreading it to within 1/4-inch of the edges. 16. 9. shredded orang peel. 14. Sprinkle chicken with salt to taste. on 50% power for 7 to 8 minutes or till chicken is tender. Place chicken rolls. in a shallow baking dish. 17. Cover with vented clear plastic wrap. Broken 2 cucumber roses (optional) Preparation 1. seam side down. (Chicken Breast should be skinned and boned. on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly. Page 9 of 57 Aky . 10. Repeat with the remaining rice-orange peel mixture and chicken portion. roll up jelly-roll style. 11. Micro-cook. Ground 1/2 cup orange juice 1 1/2 teaspoons cornstarch 2 tablespoons walnut meats. 15. Spoon the orange sauce atop the chicken rolls on the serving platter. Finely Shredded 1 dash cinnamon. 4. boned side up. and ground cinnamon. 19. rotating dish a half-turn after 4 minutes. covered. 2. if desired. Transfer chicken rolls to a serving platter. 8. starting with one end. ) 1/2 cup rice. Fold in sides. 7. stirring every 20 seconds.CHICKEN RECIPES Orange chicken recipe Description Ingredients 1 large chicken breast. 18. 5. 12. For orange sauce. Micro-cook the chicken rolls. in a 1-cup measure stir together orange juice and cornstarch. Cooked 1/4 teaspoon orange rind. 6. Place one portion. Spoon half of the rice orange peel mixture atop one chicken breast portion. Halve chicken breast lengthwise. 3. Remove plastic wrap. between two pieces of clear plastic wrap. pound lightly with a meat mallet. Stir in broken walnut meats. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice. Garnish with cucumber roses. forming a rectangle about 1/8-inch thick. Working from the center to the edges. 13.
water. 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. cut into chunks 8 cloves garlic. In remaining oil fry chicken until cooked. remove. garlic and sesame oil and simmer for 10 minutes Page 10 of 57 Aky .CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 2 chicken breasts. Add oyster sauce. salt. soy sauce. vinegar. 2. Heat oil and fry garlic until brown.
turmeric powder and salt to chicken. Fry for one minute.Add fried chicken pieces and fry under medium flame for five minutes or until chicken pieces takes up the flavour of chilly and ginger.Heat another skillet and melt butter and add sliced chillies and finely crushed ginger. In a pan heat oil and deep fry chicken cubes until cooked. Mix corn flour and egg properly and add to chicken and mix. Add chilly powder.Drain the oil and keep aside. Slice green chillies into half.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. Page 11 of 57 Aky .Garnish with chopped cilantro and serve hot. 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. Marinate for 30 minutes.
Check after 10 minutes.4tbsp Chilli powder . garlic and green chillies and fry.1inch stick Cardomom .1tbsp Clove . In a shallow vessel put some oil and heat.4 large Tomato. You can add some thick coconut milk to this curry if you need more gravy. If you need more gravy add water at this stage. Add the diced tomatoes and fry till dry. cardomom and cinnammon.2tbsp Pepper powder . Give the curry a stir.4 Cinnamon . Cook uncovered until the chicken is properly cooked.1tsp Garam masala .1tsp Salt Curry leaves Preparation Cut the chicken into small pieces.5kg Onion. Now add chilli powder. But do not boil after that. Water must have come out of the chicken.2 Ginger grated .5 Sauf .2tsp Garlic minced 12 cloves Green chilli. Garnish with curry leaves. Now add the pepper powder and cook covered on low flame. Now add the chicken pieces and salt and fry till the masala coats on it. coriander powder and garam masala and fry till oil starts seperating. Page 12 of 57 Aky . When fry add the thinly slices onion and fry till brown. Add ginger.1.CHICKEN RECIPES Chicken masala recipe Description A thick gravy spicy dish for rice and chapati Ingredients Chicken.4 slit Coriander powder . When hot add 1 tsp of fennel(sauf). Pat dry and marinate with a lettle salt and turmeric. Tips 1. cloves.
pepper.a pinch fennel (sauf) powder . with salt to taste and food colour and coriander leaves. then add all the powder masala and fry for few minutes till u get a nice colour.a pinch chilly powder . then add curry leaves. keep stirring . The heat oil in a heavy pan.till the dish is orange.a pinch jeera powder . U can eat this with parathas. and fry the onions till light brown in colour.500 grams onion sliced .chopped as per ur taste curry leaves . or use it as a stuffing which will be featured soon Tips Add little food colour at a time. and it can also be used to stuff parathas. Remove when its dry.little coriander leaves chopped a little salt to taste oil . Preparation Boil and shred chicken. No need to add lots of water but just sprinkle water and cook on a low flame.1/4 tspn garam masala powder . Ingredients chicken boiled and shredded . along with little salt. ginger and garlic paste and whole spices a little keep aside.2 nos turmeric powder .1/2 tspn or to taste coriander powder . U can add green chillies and chilly powder as per ur desire for spicy food Page 13 of 57 Aky . so that the dish looks orange not red in colour.CHICKEN RECIPES Chilli chicken recipe Description This is a dish made out of small pieces of chicken or shredded boiled chicken. sprinkle water to avoid burning.4 tspn orange food colour . with a dish name called (muthabak). add the shredded chicken.1/4 tspn green chillies .
Cut onions finely and fry them in butter. Cover the vessel with a shallow plate and pour 1/2 glass of water in a plate. Preparation Wash chicken pieces well and garnish with ginger-garlic paste. Keep it in a freezer for two hours. Add cream and finely cut capsicum and stir chicken.garlic paste. Serve it hot and garnish with cheese and finely cut coriander leaves. After 10 minutes remove the chicken from plate. When onions becomes brown add marinated chicken to it and add red chilli powder. Again cover it with a plate till all the water evaporates. This water will make the chicken tender. salt and stir well.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. chilli powder 1 cube cheese finely cut coriander salt to taste. Page 14 of 57 Aky .
peeled & halved 2 lg Onions. finely Chopped 1 T Finely chopped fresh ginger 1/2 ts Chilli powder 1/2 ts Ground black pepper 1/2 ts Ground turmeric 1 ts Ground cumin 1 ts Salt 2 md Tomatoes.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 A good pinch powdered Saffron or saffron strands 5 Cardamom pods 3 Whole cloves 1 Inch cinnamon stick 1/2 ts Ginger powder 2 T Rose water or rose essence 1 1/2 ts Salt 4 c Strong chicken stock Page 15 of 57 Aky . peeled & chopped 2 T Yoghurt 2 T Chopped mint leaves 1/2 ts Ground cardamom 2 Inch cinnamon stick --------------------------------BRIYANI RICE-------------------------------500 g Basmati rice 2 1/2 T Ghee 1 lg Onion. finely chopped 5 Cloves garlic.
cardamom and cinnamon stick. cardamom. pour over rice mixture and stir well. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan. approx. Fry stirring. turmeric. Cover saucepan tightly. until rice is coated with the ghee. Fry. ginger powder and rice. drain and reserve. Cover and cook over low heat. pepper. DO NOT lift lid or stir while cooking. cumin. There should be only a little very thick gravy left when chicken is cooked. add chicken pieces and stir well to coat them with spice mixture. garlic and ginger until onion is soft and golden. Bring to boil. Cover and cook over very low heat until chicken is tender. Fry sultanas a few seconds and set aside. Add saffron. 35-45 minutes. mint. drain. stirring constantly for 5 minutes. cinnamon stick. Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. Garnish with the almonds and sultanas and serve immediately. If necessary cook uncovered for a few minutes to reduce gravy. Add yoghurt. Page 16 of 57 Aky . Pour any ghee left in pan into a large saucepan. add remaining ghee and fry onion. Add rose water or essence and salt to hot stock. Fry peeled and halved potatoes until brown. Heat ghee and fry onion until golden. cloves. Add chilli.) When mixture is thick and smooth. turn heat to a very low and steam for 20 minutes. salt and tomato. fry almonds until golden. stirring occasionally until tomato is cooked to a pulp. Spoon briyani onto a warm serving dish.CHICKEN RECIPES Preparation Chicken Savoury: Heat half the ghee in a small frying pan. Add chicken savoury and potatoes and gently mix into rice.
After that add chicken pieces in to it. ani seeds 9. we can add a small tomato in the pan and saute for some more time.cinnamon 5. and turmeric powder. Fry cashewnuts. add water as required in to it and boil till it gets cooked. Cashews 6. Then add rice in to the pan. curry leaves or coriander leaves in small size. 4. It can be served with side dishes. Chop ½ onion in a very thin manner. In the meanwhile. coriander powder.Cooking oil 8. and onions.CHICKEN RECIPES Chicken Biriyani recipe Description Chicken biriyani is a delicious indian cuisine. Keep it aside.Chicken pieces 3.Wash chicken pieces properly.green chillies 9. garlic. Saute for sometime. All the best. Ingredients 1. Chop green chillies. Try it. Wash rice properly and strain it for not having any stones.big onion 8. Ghee 4. ginger.cardamom 6. Raisins 7. Curry leaves or coriander leaves 10 Pepper powder 11. 2. Heat up a pan and pour ghee. Coriander powder 12. And strain the water from it. If needed. Then add mashed masalas and keep the flame low Add pepper powder. In the meanwhile fry masalas and mash it.Basmati rice 2.3.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. raisins. if we want more Page 17 of 57 Aky . so that we’ll have a fresh flavour. Pour oil in a cooking pan and add the above chopped items and saute for sometime.cloves 7. Chop 1 ½ onion length wise .
If the rice is not properly cooked. add it accordingly . Put sufficient salt. add some more hot water and cook till water is drained. Page 18 of 57 Aky .CHICKEN RECIPES ghee . cloves. Fry rice till a splutter sound is heard. cashews and raisins. Then add 2 ½ cups of hot water in to it. On the top of it. and cinnamon. cardamom. Place an oven dish and layer the rice and chicken. Delicious chicken biriyani is ready to eat . aniseeds. Serve it with side dishes. garnish with fried onion. Bake it at a low temperature for 5 or 10 minutes.
as per required . Preparation heat oil and when hot. then add in tomatoes. add in the coriander leaves and stir well. add little vinegar if u desire a tangy taste. turmeric a pinch oil a little vinegar for a tangy taste.a bit rough onion .500 gms small pieces with bones. u can remove the pepper chicken masala with a little gravy or let it get a bit dry. the tomatoes should become soft and smashed. add the onions and fry well till golden brown. serve it hot and enjoy. add the chicken pieces and very little water just sufficient to cook the chicken. u should see the oil come to the surface and it should look dark in colour. 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. Ingredients chicken. at the end when the chicken is done. then add in the ginger and garlic paste sprinkle water to avoid burning.1 chopped finely tomato-1 soft and ripe one chopped coriander leaves curry leaves ginger and garlic paste-1 1/2 tspn smooth paste salt to taste. Page 19 of 57 Aky . not too black. and curry leaves. black pepper freshly ground. add turmeric powder. can be eaten with rice or parathas.CHICKEN RECIPES Pepper chicken recipe Description Chicken made either with a little gravy or dry.
Garlic thinly sliced 2 Tbs. 4. Page 20 of 57 Aky . Corriander leaves 1 bunch Preparation Marinate the chicken with some salt and turmeric powder. and mix this masala powder in little water. Onion 3 7. Chicken cut in big pieces 1Kg. add the marinated chicken. Ginger thinly sliced 2 Tbs. 2. In a wok heat some oil. Now add 1 1/2 cup of water and salt to taste. Cashewnut soaked in water 10 Raisins (Kismis) " 10 5. Set aside for 30 min. Cut the onion in thin slices and dice the tomato. saute the onion till golden brown. It is good to be served with chapathi and palappam. Whole red chilli 5 Black pepper 1 1/2Tsp. Tomato 2 Big ones 6. Ingredients 1. Add the diced tomatoes and after 2 min. Grind the cashew and raisins together and set aside. Mustard 1/4Tsp. add garlic and ginger and saute for a min. Powder all the ingredients in 2. Cover and cook in medium heat till the chicken is well done. Now add the masala paste and stir till the oil separates. Cloves 4 Cinnamon 1" piece Cardamom 2 3. Let the chicken get well coated with the masala. Add the cashew and raisin paste and remove from heat and garnish with chopped corriander leaves.CHICKEN RECIPES Chicken Vindaloo recipe Description This is a hot curry. Black Jeera 1/4Tsp.
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. keep the cooker open and evaporate all water. gingergarlic paste and soya sauce. heat oil in kadai. cook the chicken for just 3 minutes. chillie pdr. fry for a minute till li golden brown. add the cooked chicken and fry till golden brown. put sliced onions. 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.(cook in medium to slow flame) add lime juice and serve garnished 2with onion rings Page 21 of 57 Aky . turmeric pdr.
peppercorns. Tomatoes 2 med size finely chopped. Add the chillie powder & continue to fry for 2 mins. 2” piece ginger. Salt to taste. Page 22 of 57 Aky . Add the chopped tomatoes & fry till tomatoes are soft. then add the other chopped ingredients & continue to fry on low heat for 2-3 mins. coriander leaves & mint.. Preparation Method: Boil the meat in just enough water to cover. ¼-1/2 level tspn turmeric pwd. finely mince the ginger. 3 large onions. garlic. cook for 20 mins. Turmeric pwd & salt. Garam Masala pwd. 4-5 Green chilies. Slice finely the remaining 2 onions. or with an accompaniment of Rasam. Add the tamarind pulp & continue cooking until the gravy is thick. Along with 1 onion finely sliced. 1 bunch each fresh coriander & Mint. 6-8 Peppercorns. 1 ½ tspn Chillie powder. 6-8 pods garlic. chilies. Dhal. Add the Garam Masala Powder mix well remove from heat & serve with rice or bread. Cook for 5-8 mins. Ingredients Chicken Chilli fry Ingredients: 1/2 kg chicken. a small marble sized ball of tamarind mixed in 1 cup of water. Fry the onions until pink in colour. 1-1 ½ tspn. Sambar etc.CHICKEN RECIPES Chicken Chilli fry recipe Description This chicken fry is quite nice to be eaten with steamed rice. now add the boiled meat & the soup.
¾ tspns. now add the chicken pieces mix well & keep frying for about 8-10 mins – aft this add the cooked Dhal & water mixture. 2 med. Ginger paste – ½ tspn..finely minced. Heat Oil in a vessel. Salt to taste. garnish with freshly chopped coriander leaves. Mustard Seeds. add the minced Onions. Curry leaves & Mustard Seeds. 6 dry Red Chillies – deseeded. Oil-4-6 tbspns. Ingredients ½ kg Chicken – skinned & cut into small pcs. at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft.CHICKEN RECIPES Chicken & Dhal Curry recipe Description This is a good dish which could be served with Rice or breads. 2 med. Size Onions finely minced. Tips Note: For a Variation. Corriander Powder. You could add 2 boiled. ½ . Page 23 of 57 Aky . Keep aside. add Chillie Powder. Corriander powder – 1tspn. a few Curry leaves. ½ cup Channa Dhal (split yellow lentil). For Garnish:Chopped Corriander leaves –2 tbspns Preparation Wash the Dhal & cook till soft (say for 10 mins). Mango powder – 2 tspns. 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.¾ tspn. fry till Onions are transparent & the Mustard seeds crackle – now lower flame & add the Ginger & Garlic Paste & fry for 2 mins. when Oil is hot.size Tomatoes . 1 tspn. 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. dry red chillies. Garlic Paste – ½ 3/4 tspns. drain & keep aside. skinned & cubed Potatoes too to the Curry – this you could do at the stage when adding the Dhal. Garam Masala – ½ . Goes well with Chappatties/Parathas or Plain steamed Rice. chillie Pwd. Wash.
Remove from heat & Serve with Rice. Chillie Powder. everyone will love it Ingredients Ingredients Onions . Use extra Tomatoes only. Coconut to be ground to paste separately.when Oil is hot add the sliced Onions & Curry leaves & fry to a golden brown . Grind to paste: Ginger. Keep aside. No Tamarind Pulp or Lime Juice for this Curry. wash nicely drain & keep aside. Corriander Powder. & the Oil floats on the surface. Puris. adding the Masala Water if necessary . Potatoes skinned cut in 4 pcs lengthwise) . sufficient water. Chappatis etc. Now add Salt to taste.(Masala Water is got after you grind the Ginger/Garlic/Sombu to a fine paste.finely sliced.CHICKEN RECIPES Chicken. add the chopped Tomatoes & continue to fry till the Tomatoes are soft & cooked. Drumsticks & Potato Curry recipe Description Very tasty Chicken Curry. wash the Mixie & keep this water.(Drumsticks cut into 2" long pcs.8-10 Tbspns. cut into desired pieces. Sombu. Oil for frying the Onions & Masala . fry till the oil comes to the surface say for about 2 mins. Chicken . till a nice aroma arises. Vegetables . add the Coconut Paste mix nicely till the paste blends in with the Masala . Chillie Powder. mix nicely & continue to fry the Masala. Curry Leaves (few).3 mins. 2 Tbspns. Turmeric Pwd. Page 24 of 57 Aky . Preparation Method Take a Vessel.fry for 2 . once again mix well cover & leave to cook till the Vegetables & Chicken is boiled & the gravy has thickened. 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 .now add the Ginger. 3 Tbspns. Extra Tomatoes. Corriander Powder.1 No. Salt to taste. use for frying). Garlic. Skin.clean. Turmeric Powder. place on gas add Oil .Keep aside.(after broiling) to a fine paste. ½ tspn.add the Vegetables & Chicken pieces.
3 teaspoons. Oil . And afterwards depending on the amount of gravy one requires. tomato sauce and ajino motto. Don't wait till the capsicum and carrot go soft. you can get a chinese chicken smell. After that add capsicum and carrot. add only sifficient water.5 teaspoons.1 Tomato .1 Curry masala . When the smell of these vegetables come.5 teaspoons.2 tea spoons. when it starts to become slight brown.1(big) Capsicum. put ginger and garlic. you can increase the flame and control it. Let it get cooked well. Then add soy sauce. recipe Description Ingredients Chicken .1 Kg Carrot .2 tea spoons Garlic . Suddenly it will absorb the flavour of the vegetables. put tomato and make a good mix. put onion. Onion -1 Ginger . Ajino motto . not much.Sufficient. add chicken and mix well. And when it is finally cooked. Page 25 of 57 Aky . Preparation Put oil and heat it.CHICKEN RECIPES Chicken sauce curry. Tomato sauce . Soy sauce . After that add the masala mixed with water as paste.a bit. when it gets well soaked in the oil and absorbs it.
Bake for 15 minutes in moderate temperature. Page 26 of 57 Aky . add to this the ground ingredients (in Group 1) and ingredients in Group 2. Fry until oil separates. When oil is hot. Add 1 cup of water and cook until chicken becomes tender and gravy becomes thick.CHICKEN RECIPES Spicy Chicken recipe Description Very less effort is needed. Now add baked chicken. Grind nicely the ingredients in Group 1. Take oil in a cooking dish and heat. Especially this saves the time of working mothers. Set aside for 30 minutes. 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. lemon juice and salt.
5) Add the mixed masala and water. Add cinnamon stick and cardarmon.Keep it aside.CHICKEN RECIPES Sambaal Chicken recipe Description Ingredients 1 whole Chicken (washed and cut into pieces) 1 tbsp tumeric powder and a pinch of salt 3 onions (cut) 3 tomatoes(cut) 3 cardamon 1 cinnamon stick 5 screwpine leaves 6 tbsp grinded ginger and garlic 10 red chillies (seeded and grounded) 10 Cashew nuts ( grounded) 5 tbsp of tomato paste chicken masala } tumeric powder } mix into paste corriander powder } oil to fry corriander leaves to garnish Preparation 1)rub 1 tbsp tumeric powder and salt to chicken and fry till golden brown. 6) Add tomato paste and let it boil.onions and screwpine leaves and fry till golden brown. 7) add chicken and simmer 8) garnish with corriander leaves. 4) Add chilli paste. 3) Add ginger and garlic and tomato. 2)heat oil fry. Page 27 of 57 Aky .
when the chicken is cooked. soya sauce. now pressurecook the chicken. pepper. Page 28 of 57 Aky . marinate the chicken for at least 1/2 hour. cinnamon and cardmoms. salt all over the chicken. Rub in the ground masalas. garlic. heat oil and fry chicken till golden brown turning all the time. poke chicken all over with a fork.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.
Make a paste of this tomato-onion and cashew nut. When chicken is cooked well. Add chilly powder. Cut onions and fry it in oil. add cinnamon.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). Fry it and then add chicken pieces. add tomato. salt and kasoori methi powder. Put tomatoes in hot water for 2 minutes. coriander powder and stir. Page 29 of 57 Aky . Heat butter in a pan.onion paste. Or you can sprinkle grated egg over it. Fry until chicken turns into golden brown colour. Take it out and peel away the skin. Stir well and remove from fire. till its color changes slightly. cardamom and cloves. Before serving add cream over it. ginger –garlic pastes.
and salt to taste.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. egg whites and refined wheat flour or all-purpose flour. heat oil (enough to deep fry the chicken pieces) and when oil is hot. Lower the heat to medium-low and add butter milk. until the liquid is absorbed/evaporated and the meat looks dry. black pepper and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. corn flour. Now add the chicken pieces and stir. mix all the following thoroughly: the above chicken pieces. food coloring.Remove the skillet from heat and add lemon juice. Set aside for 30 minutes. in a deep bowl. 2. Do this in small batches. At the end of half an hour. 4. Stir well. Remove from oil and set aside. over mediumhigh heat to ensure that the chicken is cooked through.In a deep skillet. Add chili powder.Cut chicken breast into bite sized pieces. fry the chicken pieces until they are golden brown on all sides. add garlic and ginger pastes and fry until it turns brown. 3. Raise heat to high and cook. Serve with white rice Page 30 of 57 Aky . while stirring periodically.Heat the two tablespoons of oil in a wide skillet and when oil is hot.
CHICKEN RECIPES Spicy tomato chicken recipe Description Ingredients Chicken. curry leaves.¾ kg. clove. finely chopped Ginger-100g Garlic-50g Green chillies. garlic. then the cream will make it smooth.1 tbsp Garam masala. Cover it and cook till chicken is done. Finally add 1tsp garam masala .4 nos Ground masala – 3 tbsp (includes cinnamon. green chillies and sauté till the oniond become light brown. Mash tomatoes into a fine paste. chilly powder. Page 31 of 57 Aky .to decorate Cream. Add the ground masala.1kg.1 tsp Coriander leaves. Fry cashew nuts and raisins and decorate the dish with that.½ cup – Optional Curry leaves.two tbsp Salt-to taste Preparation Grind garlic and ginger separately and keep aside. mashed into a fine paste Big onions-1/4 kg.to taste Cashew nuts. cut into medium sized pieces Tomatoes. Add chopped coriander leaves. ground ginger. Instead you can add any chicken masala available in shops) Coriander powder. Tips Let the tomato gravy be too thick when you finish cooking. Do not add water. Then add the tomato puree. If properly done the dish will look reddish brown in colour.few Cooking oil.to decorate Raisins. Add pieces of chicken and mix well with the spices. Take it from fire when the gravy becomes thick.coriander powder. Heat oil in a pan and add cut onions. Use semi ripe tomatoes. salt and sauté again for a short while. Stir in cream (instead thick milk can be added).1 tsp Chilly powder. bay leaves.
Preparation Heat oil. no need to add water. saute onion. once the gravy thickens. onion-2. Page 32 of 57 Aky . once the masala becomes golden. oil-2 table spoon. tomatoes-2. once the onion becomes tender. then add chicken cubes and stir well. garnish with corriander leaves and serve with rice. garlic and green chilli paste-1 table spoon. put the ground paste and stir well. bread . bread. ginger. roti etc Ingredients chicken cubes.CHICKEN RECIPES Chicken masala recipe Description This is very easy to prepare and can be had with rice. chicken masala-1 table spoon dhania leaves. roti etc. add tomatoes and chicken masala.1/2 kg.
add the ground onion and stir till rose colored.20 minutes on medium high flame. red chilli powder. Add the cardamom and chicken cook for about 15 . Add garlic & ginger continue to fry till light brown. Keep cooking and stirring constantly for another 20 .CHICKEN RECIPES Kashmiri Chicken recipe Description Ingredients 2.0 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.30 minutes or till the chicken is fully cooked and browned. Page 33 of 57 Aky . Add ground cashew and cook for another 3 minutes. Add yoghurt tomatoes. Garnish with almond slivers and serve.
. turmeric powder and mix them well. garlic flakes. In a pan heat the oil and sauté the onions. Add chicken and water. Lastly add green chilly.½ tsp Garlic -2 pearl Cloves Bay leaves Cinnamon -2 Cardamom (optional) -2 Pepper corns. Green chilly -2 nos. To this add the crushed pepper and salt. tomato. Page 34 of 57 Aky . Crush the peppercorns. Tomato 200 gms. Lemon -1 Turmeric powder. when they are soft add the ginger garlic paste. When the gravy is thicken remove from the fire. Serve it hot .5 tsp. Stir it well and cook till the chicken is cooked.CHICKEN RECIPES Pepper Chicken recipe Description Ingredients Chicken. Ginger garlic paste -1 tsp.500gm Onion 200 gms. Add little water till the onions and tomato cook well. Salt To taste Oil Preparation Chop the onions and tomato. Cut the green chilly.
Now in a bowl beat the eggs.1 tsp.1 cup Onion chopped .1 small Ginger-garlic paste . Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water. salt and chilli pd.1 Tomato chopped . Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. cilantro and a dash of lime. Fry well. Fry this till done.Roll it up and serve hot with ketchup. On top of the chicken you can add a few chopped onions. Now in a bowl beat the eggs. Then add the tomatoes and the chicken. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. Fry well. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.2 Salt & chilli powder . add the garam masala.1 tsp.CHICKEN RECIPES Chicken Roll recipe Description Ingredients Cooked chicken . season with salt.According to taste Preparation Method In a pan heat oil and fry the onions. salt and chilli powder. cilantro and a dash of lime. Tortilla-few Eggs . When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix. Comments by Visitors Preparation In a pan heat oil and fry the onions. add the garam masala. Fry this till done. On top of the chicken you can add a few chopped onions. season with salt. Garam masala .Roll it up and serve hot with ketchup Page 35 of 57 Aky . Then add the tomatoes and the chicken. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water.
Egg 1no. Deep-fry each piece of chicken separately. schezwan sauce. red chilly and add the fried chicken. tomato sauce and black pepper powder. egg and a little salt. Small onions Preparation Bone less Chicken 100 gms.CHICKEN RECIPES Chinese hot chicken recipe Description Ingredients Bone less Chicken 250 gms. Heat oil in a pan. Mix the chicken with corn flour. Schezwan sauce 1 tsp. When they turn golden brown drain the excess oil and remove. Refine flour (Maida) 1tsp. Corn flour -1 tsp. Page 36 of 57 Aky . Sauté onions. To this add sugar. Oil For deep fry Tomato sauce 2tsp. Salt To taste Black pepper powder 1tsp.
chilli powder to make a fine aste.4 tsp Preparation 1) Mix the flour.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 . add pepper. black pepper to taste 12) Garlic & ginger paste. ginger garlic salt. beaten egg.a pinch 11) chilli powder.CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce . Page 37 of 57 Aky .1 9) Bell 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. ginger and garlic pieces 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. salt.1 cut into small pieces 10) Agin-o-motto . 8)boil well and serve hot. 4) Heat a little oil in a pan and fry the onions.200 gms 8) Egg . 7) Add the agin-o-motto and coriander leaves. .
Oil -2 tbsp. Roll in the coating-mixture and shallow fry it in oil. chilly powder. Add one by one and fry well. Page 38 of 57 Aky .CHICKEN RECIPES Filled Chicken Chappathy recipe Description Ingredients Bone less Chicken -1 cup Onion -½ cup Capsicum -1 no. Garam Masala -1 tsp. crushed chicken and salt. pinch of garam masala adding little water to a thick batter consistency. Once the chicken becomes soft. Fry it on both the sides and serve hot with coconut chutney or ketchup. finely sliced capsicum. Stuff the chapathi with the filling and roll it tight.½ tsp. green chilly. salt. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions.2 to 4 nos. Egg -1 no. cumin powder. half cooked Chapathi. Coriander leaves -1 tbsp. tomato. Green chilly -2 nos. egg. For Coating: Mix gram flour. Roasted Cumin powder -1 tsp. add garam masala and chopped coriander leaves and mix well. Tomato -1 no. Chilly powder.
1 dsp Cumin seed .1 piece Coriander broiled . The first extraction with one cup water.1 cup Butter .6 Pepper corns .1 level cup Green chillies . add the second extraction of milk and bring to boil. Add cinnamon. cover the dish and continue to simmer.1 piece Cloves . Mix the flour with salt and one cup boiling water.1/4 tsp Turmeric .CHICKEN RECIPES Kozhi piddi recipe Description Ingredients Chicken (tender).8 Ginger .1/2 tsp Onion pieces . Grate coconut and make three extractions of coconut milk.1 dsp Cinnamon . the second with three cups and the third with 2 cups of water. garlic and coriander. ginger and saute again adding the chicken pieces last. Heat dalda in a pan and fry the sliced small onions. turmeric. cloves and the ground masala and saute onions.1 pinch Preparation Clean the chicken and cut into pieces of desired size.1 Garlic . add butter mix well and form into balls. When meat is cooked.2 tsp Rice powder . Add the third extraction of coconut milk with a little salt. Page 39 of 57 Aky .10 Aniseed .1 piece Coconut (big) . Put in the dumplings. green chillies. Grind together cumin seed.3 oz Button onion sliced . to the chicken and allow it to simmer.1 Dalda or Ghee . When meat is tender add first extraction of coconut milk and serve hot.
CHICKEN RECIPES Red Curry Chicken With Basil recipe Description Ingredients 2 Tbsp vegetable oil 1 & 1/2 Tbsp Red Curry Base 1 can Coconut Milk. Page 40 of 57 Aky . Simmer for 4 minutes. about 3 minutes more. stirring occasionally. 2 Add the curry base and simmer for 2 minutes. fish sauce and bell pepper. so that it is dissolved and foaming. shaken 1 & 1/2 lbs ( 750 g ) boneless skinless chicken breasts. Simmer until the chicken is cooked. Cook over medium heat for 4 minutes. Season to taste with more sugar or seasoning sauce as desired. cored and sliced 10 large basil leaves. sliced into bite size pieces 2 tsp sugar 2 tsp Fish Sauce 1 red bell pepper. 5 Stir in the sugar. Serve over rice. chopped Preparation 1 Heat the oil in the frying pan over medium heat. 6 Add the chopped basil. 3 Stir in the can of the coconut milk. 4 Add the sliced chicken.
8 to 10 pieces ( whole ) Kaju .2 no's Medium size potato .1/2 tsp Star anus .1 piece Jeera .4 large cups Boneless chicken breast .1/2 tsp Kalonji .3 no's Large Tomatoes .1 no ( cut into 1" cubes ) Fresh curd/plain yoghurt .1" inch stick Ghee .1 cup Almonds .5 no's Kasuri methi .1 whole 250 gms wheat flour salt to taste Fresh green coriander chopped fine.3 tsp Turmeric powder .300 gms ( cut into 1" cubes ) Large onions .3 pieces Big Black Cardomom .1/2 tsp Shahi Jeera . Page 41 of 57 Aky .1/2 tsps Dry Red chillies .8 to 10 pieces Raisins .1/2 tsp Dry Dhania seeds .CHICKEN RECIPES Chicken dum biryani recipe Description Ingredients Basmati Rice .1" stick Green cardomom .12 to 15 pieces ( whole ) Garlic .8 to 10 tsps Cinnamon .6 to 8 pods Ginger .
shahi jeera. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water. Cut one large onion into thin long slices. kalonji. Page 42 of 57 Aky . Grind the roasted ingredients in a mixer to a smooth powder. Now knead the wheat flour to make a nice dough. almonds. coriander seeds. Heat a kadahi and dry roast dry chillies. top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered. jeera. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. Add a layer of rice. Drain in a collander and keep aside. Take a right fitting lid for the vessel. add a teaspoon of salt and bring to a boil. Drain tomatoes and peel the skin. heat it and put the gas on simmer. Cut two large onions into big pieces. onion and tomatoes to a smooth paste.salt to taste. cinnamon. 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. Now take a heavy bottomed vessel and coat it with ghee.CHICKEN RECIPES Preparation Clean and wash the chicken pieces and keep aside. cover and seal the lid to the vessel with the wheat dough. Now keep the vessel on the tava and cook for approximately 20-25 minutes. green and black cardamoms. kaju raisins and finely chopped fresh coriander. Heat ghee in a kadahi and seperately fry Kaju. mix well and set aside to marinate for atleast 3-4 hours. Remove and drain. Remove and drain. and before removing from gas just add the turmeric powder and mix well. almonds and raisins. In the left over ghee fry the thinly sliced onions till they are crisp and brown. star anus. Add this masala mixture to the chicken pieces. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well. ( Approximately takes 5 to 7 mins ). Heat 4 cups of water in a vessel and bring to a boil. Grind the ginger. Take a heavy bottomed tava. Remove and garnish with fried onions. kasuri methi. Meawhile heat 6 cups of water in a vessel. garlic.
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. Allow it to cook in a microwave/oven for 3-5 minutes. Over this add the chicken pieces. Variation: Chicken sausages can be used in the place of chicken. Cut or shred the vegetables into desired size and shape. Oil Page 43 of 57 Aky . Top this with the onions. Oil Preparation Boil the chicken in water with pepper and oil and after it is cooked make it into small bits. 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. capsicum and tomato. tomato and the grated cheese. capsicum.
Tomato 1 no. Page 44 of 57 Aky . pinch of garam masala adding little water to a thick batter consistency.CHICKEN RECIPES Chicken filled Chappathy recipe Description Ingredients Bone less Chicken 1 cup Egg 1 no. Once the chicken becomes soft. egg. Onion ½ cup Capsicum 1 no. Chilly powder ½ tsp. Coriander leaves 1 tbsp. tomato. julian cut chicken and salt. Add one by one and fry well. For Coating: Mix gram flour. 75% cooked Chapathi 2 to 3 nos. Roasted Cumin powder 1 tsp. Green chilly 2 nos. green chilly. Oil 2 tbsp. finely sliced capsicum. Roll in the coating-mixture and shallow fry it in oil. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. Stuff the chapathi with the filling and roll it tight. chilly powder. Fry it on both the sides and serve hot with mint chutney or any ketchup. salt. add garam masala and chopped coriander leaves and mix well. cumin powder. Garam Masala 1 tsp.
Chopped . 3.Cinnamon .Remove the masala.Cloves . cinnamon.Then add the ground masala and masala water.Chicken . chopped tomatoes.Onions.In a vessel heat 2 tsps ghee and fry onions till brown.6 Nos.grated . 7.A handful 11.To Taste Preparation 1.as required 14. onions. 6.12 Flakes 8.Tomatoes.pass water in the mixer jar and keep water aside. 5. cut finely .Ghee (For Frying) . 10.2 tsp 3.Grind together fried grated coconut.2 tsp 4.Garlic .Red Chillies .CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients .1 Inch Piece 9.2-3 Nos. Page 45 of 57 Aky . 13.2 Nos.10 Nos.Then add the chicken pieces.Coconut. salt and stir on low fire for 10 minutes.Coriander seeds. ginger.3 Nos. cloves. garlic. coriander leaves to a fine paste without water.Salt .1 Kg 2. red chillies.Ginger .Coriander Seeds .Onion (Big) . 2. 4. 6.4 5.Cook the chicken curry until quite dry. 12. 7.Coriander Leaves .Fry the grated coconut till brown in colour in a little ghee.
Stir occasionally. Serve topped with fresh chopped tomatoes. Makes 6 servings. Stir in remaining ingredients.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. Page 46 of 57 Aky . sour cream and chips. stirring until lightly browned. Heat to a boil. Reduce heat and simmer 1 hour.
preferably heavy aluminium vessel.Now add the prepared chicken and mix .CHICKEN RECIPES Soy chilli chicken recipe Description Its best to be served with ghee rice or chappatti varietes.Its quite an easy dish and will be much appreciated at special occassions. Meanwhile in another vessel. put 2tbsp oil and fry half the ginger and garlic lightly.3/4 tbsp GaramMasala .7 pieces soy sauce .fry it for a while. In vessel.Close and cook on low to medium fire for 25 minutes. lightly fry 3-4 cardomoms.5kgs chilly powder . Page 47 of 57 Aky .half the quantity of chilly powder and Garam Masala.2-3 Oil .5tbsp Onion .4-6 Green Chillies .Then fry ginger.2.6tbsp Salt to taste Preparation Marinate chicken with 1tbsp oil.3tbsp tomato ketchup .garlic and then add onions and fry them util they are soft.Cover and cook in low heat for 15-20 minutes. Ingredients whole chicken or boneless chicken .a small bark of cinnamon and 2-3 cloves.cut into very small bits garlic .A tsp of butter can be added to this in the end.1.Then add chilly and garam masala pwder.1.4tsp soy sauce.1/4tbsp ginger .then add soy sauce and tomato ketchup.Then add the marinated chicken.5 inch.Make this into a gravy.
if water dries chicken covered with masala well.add masala powders and stir few minutes. 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. 3.garlic .garnish with capcicum and coriander leaves Page 48 of 57 Aky . 5. onion. till it turns brown.add tomato puree soy saucce and salt if need.mix all welland oil comes up add chicken piecesand till it is well cooked. marinate chicken 3hrs 2. 6.heat the pan and put oil saute ginger . remove from the fire 7.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. 4.
Add the chicken to the paste and let it for 45 minutes Heat some oil in a pan and deep fry the chicken. Page 49 of 57 Aky . ginger and garlic pieces. salt.1 Bell pepper .200 gms Egg . Heat a little oil in a pan and fry the onions. bell pepper.1 cut into small pieces Agin-o-motto . Add the soy sauce and let it boil Add the fried chicken pieces to the boiling mixture. ginger garlic paste. black pepper to taste Preparation Mix the all purpose flour.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 agin-o-motto and coriander leaves. chilli powder to make a paste.a pinch chilli powder. salt.CHICKEN RECIPES Chicken Manchurian recipe Description Fried Chicken with hot sauce Ingredients 1 kg of small pieces of chicken Soy Sauce . beaten egg.
500 gms of boneless chicken ginger & garlic paste .1 tsp salt to taste oil .1/4 tsp coriander powder .1 tsp salt to taste curd .4 ts turmeric powder . After the chicken is marinated. For the gravy : Page 50 of 57 Aky .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.1/2 tsp dhaniya powder . close the vessel with a lid and let it to marinate for about an hour.2 tsp turmeric powder .out of one small tomato ginger & garlic paste .8 tsp garam masala powder .2 tsp ginger & garlic paste .2 tsp coriander leaves Ground almond .1/4 ts chilli powder .1 chopped tomato puree .1 tsp cumin powder . 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. Ingredients Chicken tikka masala Chicken .1/2 cup beaten well For the Gravy Ingredients : Onion .1 tsp garam masala .
Page 51 of 57 Aky . Remove the dish from the stove and add the coriander leaves and garnish.CHICKEN RECIPES Heat oil in a pan . and then add the tomato puree. Then add the cooked chicken pieces. and let the gravy come to a boil after adding the 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. Add ginge & garlic paste and let them fry till the oil seperates Then add all the masala powders to it.
for deep frying For garnish: Curry Leaves Green Chillies – finely chopped Red Onions .5 lb cut into bite sized pieces Chilli powder .2 tbsp Ginger garlic paste . Page 52 of 57 Aky .to taste Food coloring .1 .3 tbsp Curd . Pat dry with paper towels (to remove excess oil). An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.2 tsp Salt . Then.a little Oil .CHICKEN RECIPES Chicken 65 recipe Description Ingredients Boneless Chicken .slit lengthwise Lime slices Preparation Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Garnish with slightly sauted sliced onions and green chillies. curry leaves and lime slices.1.2 tsp (or to taste) Lime Juice .
Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. Fry on medium level for about 3 minutes or till the onions are light brown in color. Mix well.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. Sprinkle salt to taste. Allow to cool and grind with little water to make a thick paste. coriander and red chilli powders along with the grated coconut. turmeric powder. Add the garlic. Heat the remaining oil in the same pan and add the curry leaves. Garnish with finely chopped coriander. ginger. water and the coconut paste. Add the chicken. whole red chilli(es). Page 53 of 57 Aky . Cover and cook on low heat for about 25 minutes or till the chicken is tenderised. green chilli(es) along with the chopped onions.
thin paste. Yoghurt : 3 tb sp. Cloves: 12. the vinegar and the juice of the Lemon. Onion: 1. Clean the chicken thoroughly and make three or four shallow cuts on either side. In to this add the coriander and cumin powder. Vinegar : 2 tb sp. Cumin: 1 tsp. Garnish with raw onion rings and mint leaves. Coriander : ½ tsp. In a large plate beat the yogurt. the onion. Apply into the chicken. Lemon : 1 Preparation Grind onion. Curry powder: 1 tsp. Ginger: 1 inch-piece. ginger to a paste. Ginger juice. with the back of a spoon blend this mixture well to form a smooth. Page 54 of 57 Aky . Squeeze out its juice and throw residue away. Chilly powder: 2 tsp. Allow the chicken to marinate for 4 hours in the refrigerator. Set it alight and sprinkle with Indian curry powder. Serve immediately. Allow it to cook for 20 minutes until it turns golden brown colour.CHICKEN RECIPES Chicken Thandoori recipe Description Ingredients Chicken: 1 kg. Salt [required]. Skewer the chicken.garlic. garlic. Just before removing it pour one spoon hot fat over the Tandoori chicken. rubbing carefully with a spoon. tie its legs to the skewer and place in oven.
Keep it aside.2 lbs Lemon juice . Remove from the marinade and bake for 45 minutes in a 400 degree oven. Make two slits on each pieces and rub it with lemon juice and salt.1 tsp Preparation Clean the chicken and cut into big pieces.5 cloves Salt .5 tsp Salt . Serve it hot with chappathi.2 Green chillies . Blend the remaining ingredients. In between Paste the chicken with the mixture 2-3 times. Page 55 of 57 Aky .5 nos Garlic .1 tsp Yogurt .CHICKEN RECIPES Tandoori Chicken recipe Description Ingredients Chicken . Then put it under the broiler for about five minutes.2 inch piece Onion . Put the chicken pieces into the mixture and marinate for five to six hours.1 cup Ginger .2 nos Curry leaves .
Jeera (cumin seed) . coriander. Cloves . Poppy seed . Water .1 inch chopped.1 tsp. black pepper and poppy seed. Coriander seed . Put rest of the oil in a cooking pot and sauté the onion with cinnamon stick. add chopped tomato and the masala paste. Sauté for 5 minutes. jeera.1 inch. Onion . Grind it into a coarse paste.3 cloves.2lbs.2 tbs.10 nos. Cinnamon stick . Saumf . Fry for another 7 minutes. Add chicken pieces and 1 1/2 cups of water and cook till the chicken becomes tender and should be covered with the masala Page 56 of 57 Aky . Dry red chillies . curry leaves and garlic. Garlic .2 tbs.3nos. Ginger .5 nos.5 tsp. cloves. Tomatoes .1 ½ cup Preparation Put 2 tbs of oil in a frying pan and lightly roast the chili.2. Black pepper .3 nos chopped.CHICKEN RECIPES Chicken Chettinadu recipe Description Ingredients Chicken (cut into big pieces) .2 tsp. Curry leaves . saumf. Oil .½ tsp.
CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients 1.Garlic . onions.Ghee (For Frying) . 4.6 Nos.4 5.pass water in the mixer jar and keep water aside. red chillies.10 Nos.Grind together fried grated coconut. cut finely .In a vessel heat 2 tsps ghee and fry onions till brown 5.Coriander Seeds . 7.To Taste Preparation 1. cloves. 7.Onions.12 Flakes 8. cinnamon.Remove the masala.Chopped . 10.1 Kg 2.2-3 Nos.Salt .as required 14. 6.Then add the ground masala and masala water.Coriander seeds.3 Nos.Then add the chicken pieces.2 tsp 3.Coconut.Onion (Big) .grated . chopped tomatoes.Cinnamon . Page 57 of 57 Aky .1 Inch Piece 9.Ginger .Chicken . garlic.Tomatoes. 2.Red Chillies .Cook the chicken curry until quite dry.2 Nos.Cloves . 13. 6.A handful 11. ginger.Fry the grated coconut till brown in colour in a little ghee. 3.Coriander Leaves . coriander leaves to a fine paste without water.2 tsp 4. 12. salt and stir on low fire for 10 minutes.
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