Chicken CookBook

Chicken Cook Book Page 1 of 33
Chicken 65 (Spicy Fried Chicken)
INGREDIENTS METHOD
2 chicken breasts-
Mix the chicken, salt, black and red pepper and keep aside for half an hour
skinned, cut bite sized
then mix in the cornflour, maida and egg white.
1 tsp chilli powder
1 tsp salt Chicken
Butter Heat the oil for deep-frying and fry chicken pieces first over high heat, then
1/2 tsp black pepper
medium, till cooked through and a light brown.
powder
2 eggINGREDIENTS
whites METHOD
Heat two tablespoons of oil and add garlic and ginger pastes and fry till
2 tbsp cornflour
700 gmmaida
raw chicken brown. Lower the heat to medium and add butter-milk, and salt to taste.
2 tbsp For the marinade,mix red chilli powder, ginger garlic paste, salt and curd
1 cup butter milk together.
Bring to aMarinade is ready.
Marinade boil and add the chicken pieces. Raise heat to high and cook, while
2 tbsp ginger-garlic paste
1 stirring periodically, until the liquid is absorbed /evaporated and the chicken
2 tsp
tbspred
oil chilli powder Now
1 tsp ginger garlicjuice
paste looksmix
dry.the raw chicken in the marinade and keep it in the refrigerator
1 1/2 tbsp lemon overnight.
salt to taste
oil for deep-frying
½ kg curd Then roast the marinated chicken in a tandoor or an oven for about 5-10
minutes till it is three fourth done.
Gravy
100 gm white butter For the gravy, heat white butter in pan. Add black cumin seeds, tomato
½ tsp black cumin seeds puree, sugar, red chilli powder and salt. Mix it well.
½ kg tomato - pureed
½ tsp sugar Now add the prepared chicken, white butter, fresh cream, sliced green chillies
1 tsp red chilli powder and crushed fenugreek leaves.
salt to taste
prepared chicken Cook till chicken is done.
75 gm white butter
100 gm fresh cream Butter Chicken is ready to eat.
4 sliced green chillies
½ tsp crushed fenugreek Serve hot with rice or naan.
leaves
Chicken Bharta
INGREDIENTS METHOD
1 tandoori chicken -
Heat the butter and oil, and when the butter
deboned and cut into
melts, add the kala jeera and then the tomato
small pieces
puree and cook over high heat, stirring a few
2 tbsp butter
times, till the mixture comes to a boil, and then
1 tsp oil
simmer till the puree splutters.
1 tsp kala jeera
1 cup tomato puree
Add the salt and the chicken pieces and turn
2 tsp salt
around a few times till the chicken pieces are
3/4 cup (180 g) cream
coated with the puree and heated through.
A few strips of green
chillies - cut
Add the cream and turn around a few times till
lenghtwise, for garnish
well blended and hot.
Serve immediately, garnished with the green

chillies.
Chicken Chettinad (Spicy Chicken as made by Chettiars)
INGREDIENTS METHOD
500 gm chicken
Grind the ingredients for the paste. Clean and cut the chicken into 16 pieces.
75 ml oil
150 gm onions
Marinate the chicken with the paste.
100 gm tomatoes
02 gm cinnamon sticks
Chop the tomatoes, coriander leaves and the onions.
02 gm cloves
02 gm cardamoms
Heat oil and add the cinnamon, cardamom, cloves and cumin, Sauté. Add the
05 gm cumin
chopped onions and the curry leaves.
02 gm curry leaves
10 gm turmeric powder
Sauté until the onions are golden. Add the tomatoes and sauté for 5 minutes.
salt
25 gm coriander leaves
Add the marinated chicken and turmeric powder. Sauté for 10 minutes,
sprinkling water at intervals.
Paste
100 gm onions
Add enough salt, cover with a lid and cook until done.
50 gm ginger
50 gm garlic
Add more chilli or pepper if required. Serve garnished with coriander leaves.
50 gm fennel seeds
20 gm cumin seeds
25 gm peppercorns
10 gm red chillies
100 gm coconut
Chicken Masala (Chicken in a Spicy Sauce)
INGREDIENTS METHOD
1 kg chicken (broiler)-
Heat oil and add cumin seeds. When they splutter, add onion mixture and
skinned and cut into
sauté over high heat till light brown.
pieces
2 tsp chopped ginger-
Add the tomatoes, and sauté till fat separates. Add the garam masala, salt,
(ground with garlic)
turmeric, coriander powder and the red pepper and mix well.
1 tsp chopped garlic
3 cups roughly chopped
Keeping the heat high, add the chicken pieces and turn around till they look a
onions
little opaque. Add 1/2 cup water, bring to a boil.
2 cups finely chopped
tomatoes
Lower the heat and cook covered till chicken is cooked through. Takes 20-25
2 tsp cumin seeds
minutes.
1 tsp garam masala
1 bay leaf
Serve hot garnished with the cream and the coriander leaves.
2 tsp salt, or to taste
1/2 tsp turmeric
1 tbsp powdered
coriander seeds
1/2 tsp powdered red
pepper or to taste
1/4 cup oil
2 tbsp chopped coriander
leaves
2 tbsp cream for garnish
Chicken Methiwala
INGREDIENTS METHOD
100 ml oil
Heat oil in a large pan. Add cloves and cardamoms. After 10 seconds stir in
3 cloves
onions, garlic, ginger and green chillies. Allow onions to soften.
2 split brown cardamoms
3 sliced onions
Add 150 ml water and bring to a boil. Allow it to reduce by half before adding
1 tbsp chopped garlic
methi leaves.
1 tbsp chopped ginger
seeded green chillies
Pour in 50 ml water and cook until ingredients colour.
600 ml water
2 tbsp kasoori methi
Add chicken, yogurt, chilli powder and turmeric. Season with salt and pour in
1 chicken without skin -
remaining water. Simmer until chicken is tender. Serve hot.
jointed
100 ml yogurt
1 tsp red chilli powder
1 tsp turmeric salt to
taste
Chicken Nizami
INGREDIENTS METHOD
2 inch piece of cinnamon

Grind all the ingredients from cumin seeds to the cinnamon to a fine paste.
1 tbsp hot milk
1/4 cup oil
Extract the milk from the soaked coconut and set aside. Heat the saffron for 2
1 medium onion-chopped
seconds, crush it, and then soak in hot milk.
1 tsp ginger-garlic paste

Heat oil and fry the onions till it is golden-brown. Add the ginger-garlic paste
2 bayleaves
and fry for a couple of minutes. Add the ground paste and bay leaves. Let it
1 1/2 kg chicken-cut into
simmer for 5 minutes.
8 pieces
1/2 cup water
Add the chicken pieces and 1/2 a cup of water and continue cooking, for
4 green chillies
approximately 20 minutes, over a low heat. When the chicken is almost
1/4 cup coconut-soaked
cooked, add the coconut milk, green chillies, coriander leaves and yogurt.
in 1/2 a cup of hot water
Cook till the chicken is tender. Add the cream and saffron and simmer for 2
coriander leaves-roughly
minutes.
chopped
4 tbsp yogurt-whipped
1/4 tsp saffron
4 tbsp cream-whipped
Grind together
1 tsp cumin seeds
1 tsp poppy seeds
3 cardamoms
4 cloves
10 dried red chillies
1/4 tsp turmeric powder
Chicken Reshmi Kabab
2 tbsp desiccated coconut
INGREDIENTS METHOD
Oven temp: 375 F- 205 Cover and refrigerate the meat mixture to marinate for at least 2hours.
C
About 25 minutes before serving, shape the meat mixture into long ‘tubes’
Grind together around the skewers (seekhs) and place the kababs on to a grill over a drip
2 cups chicken keema tray, or into the pre-heated oven (also on a drip tray). If cooking them over a
1 tbsp vinegar charcoal grill, you will have to keep rotating them so that they brown and
2 tbsp chopped cook evenly. They should take 10-15 minutes to cook.
fenugreek leaves or 2 tsp
dried Brush them with oil and cook another 2 minutes.
1/2 tsp garlic paste
1/2 tsp ginger paste Garnish with chaat masala, onions and the lemon and serve with a green
1 1/2 tsp salt chutney.
1/4 tsp powdered black
pepper
1/4 tsp garam masala
leaves
1 tsp finely chopped
green chillies
some oil for brushing
Chicken Rogini (Red Chicken)
INGREDIENTS METHOD
1 kg chicken-cut into 8
Heat the ghee and add the cloves, cinnamon and chilli powder. Add the
pieces-marinated with 2
chicken and sauté over high heat, till a little opaque. Add the yogurt and
tsp each of ginger &
continue sautéing over high heat till well mixed.
garlic paste for an hour
1/4 cup ghee
Lower the heat and simmer uncovered, till fat separates, stirring occasionally
4 cloves
to avoid scorching. By now it should be tender.
1/8 tsp cinnamon-broken
small
Add the salt, garam masala and kewra. Adjust the water according to the
1 tsp chilli powder
consistency you desire, and serve hot.
1/2 cup hung curd
1 1/2 tsp salt or to taste
1/2 tsp garam masala
1/2 tsp kewra essence or
water
Dhaba Chicken
INGREDIENTS
Goan Coconut Curry METHOD
1 chicken-cut into pieces, Wash the chicken thoroughly.

INGREDIENTS
washed and wiped METHOD
3/4 cup oil Heat oil and add cumin, bay leaves, and dried red chilly.
1
1/2kgtsp
chicken
cumin seeds Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
1/2 cup coconut cream
2 bay leaves When the cumin begins to splutter, add garam masala, onion and sauté for
tamarind
2 dried red pulp extracted
chilly Heat oil, add
sometime the
over onions flame
medium and the
tillcurry leaves
onions are aand stir
little fry, till the onions are
soft.
out
1 ofgaram
tsp (20 g)masala
ball of light brown.
tamarind
1 cup onion-chopped Add ginger garlic paste, powdered masalas, chicken, salt and sauté over high
2
1 tbsp cumin
ginger seeds-dry
garlic paste Add
heat tomatoes and
till chicken stir fry till fat separates, and add the ground paste, garam
is opaque.
roast
1 tbsp chopped coriander masala, turmeric and salt, and stir fry till the mixture starts sticking to the
2-4 whole dried red pan a little.
Lower the flame to low and stir fry till tender and fat separates.
peppers-dry
1 tsp turmeric roast
powder
2 tbsp coriander powder
1 seeds- Add about 1 1/2
water to the cups water and
consistency mixgravy
of the well. you
When it comes
want to a some
and cook boil, lower
more.the
dry
1 roast
tsp red chilly powder heat and simmer for about 10minutes.
1 tbsp poppy
salt-to taste seeds-dry Garnish with chopped coriander. Serve hot garnished with the coriander.
roast Add the coconut cream and tamarind pulp. Bring to a boil and then simmer for
3/4 cup grated coconut about 2 minutes.
6 cloves garlic
2 tsp chopped ginger
1 tsp garam masala
1 tsp turmeric
1 1/2 tbsp salt
1 cup onions-chopped
fine
8-10 curry leaves
1 cup tomatoes-grated
2-3 green chillies-slit
1/4 cup oil
chopped coriander
leaves-for garnish
Home-made Tandoori Chicken
INGREDIENTS METHOD
Oven Temp; 450 F-

Prick the chicken with a fork, and mix in the rest of the ingredients, except the
220 C
lemon and the onions, and leave for 4-6 hours, turning a few times.
1 kg chicken-broiler
2 tsp each garlic and
About 20-25 minutes. Before serving, place the chicken in a drip pan, and
ginger paste
place it into the preheated oven.
1 tsp garam masala
2 tsp red pepper-
Bake for 20-25 minutes. Serve garnished with lemon and onion rings.
powdered
1 tsp black-pepper-
powdered
1 tbsp salt or to taste
3 tbsp vinegar OR 1 cup
(200 g) yogurt
lemon quarters and onion
rings for garnish
Kalmi Kabab
INGREDIENTS METHOD
Oven temp: 450 F-220

Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients,
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except those for garnishing, and let marinate for 2-3 hours.
1 kg chicken (broiler)-
skinned and cut into 8-10
Just before serving, place on a drip tray and grill till light brown, or bake in a
pieces
hot oven for 15-20 minutes.
1 tsp ginger paste
1 tsp garlic paste
If you can cook it in a tandoor, it is even better. A drip-tray is essential,
1 tbsp salt
because the drippings should have a means of escape, other wise the chicken
1 cup (200 gm) dahi-
will be soggy.
placed in a colander to
drain out excess water
Serve, garnished with onion rings, pudina and lemon wedges.
2 laung (cloves)-roasted
and powdered
1/2 tsp dalchini-broken,
roasted and powdered
1/2 tsp kala jeera-
roasted and powdered
a large pinch of kesar
(saffron)
2 tbsp nimbu juice
1/4 cup (30 gm) maida
1 egg slightly beaten
1 large onion sliced into
rings
1 tbsp chopped pudina-
for garnish
1 lemon cut into wedges
Kerala Roast Chicken
INGREDIENTS METHOD
1 kg chicken
Clean the Chicken and make a few slits in both sides. Mix items 2 to 6 with 1
5 tsp coriander powder
tsp garam masala and add 2 tsp garlic and 2 tsp ginger paste. Mix well.
3 tsp chillie powder
1/4 tsp turmeric powder
Marinade chicken with this paste both inside and outside. Keep the chicken for
1 tsp pepper powder
one-hour.
salt-as per taste
2 tsp garam masala
Heat the oil. Fry the sliced onion, green chilly, curry leaves still onion becomes
4 tsp ginger paste
brown.
4 tsp garlic paste
4 tomatoes
Add remaining ginger and garlic paste and garam masala. Add chopped
3 large onions
tomato (small slices). Stir it still oil clears. Add soya sauce and place the
6 green chillies
chicken.
3 tbsp soya sauce
4 tbsp oil
Add 1/2 cup water. Cover the frying pan and boil it. Remove the cover two or
curry leaves
three times and transpose the sides and get chicken roasted.
Kolhapuri Chicken
INGREDIENTS METHOD
1 kg chicken
Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd.
2/3 cup yoghurt
The marinade is ready.
1 tsp turmeric powder
2 tsp red chilli
Add the cut chicken pieces to the marinade and leave aside for half an hour.
1 tsp garlic paste
salt to taste
Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and
1 tsp lime juice
chopped onions. Sauté till onions turn translucent. Add grated coconut. Sauté
2 tsp corn or peanut oil
till coconut color changes.
1 bay leaf
2 pieces cinnamon
Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.
6 pieces cloves
½ tsp crushed black
The Kolhapur masala is ready.
pepper 2 medium onions
2 tsp grated coconut
Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on
1 large cut tomato
low fire. Stir regularly.
2 tsp oil
1 tsp coriander leaves
Add paste and simmer on low flame for five minutes.
Kolhapur chicken is ready. Garnish with coriander leaves.

Korri Gassi
Serve hot with rice.
INGREDIENTS METHOD
For the masala For the masala, heat oil in pan. Add coriander powder, fenugreek seeds,
1 tsp coconut oil fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and
3 tsp coriander powder dry roast them. Now add grated coconut, onions and garlic. Sauté till the
1 pinch of fenugreek onion turn light brown. Then add water and grind them together. The masala
seeds is ready.
½ tsp fennel seeds
8 pieces of pepper corn For the main preparation, heat oil in pan. Add sliced onions, curry leaves
1 tsp mustard seeds and sauté the onions till it looses colour. Then add chopped tomatoes, curry
2tsp cumin seeds cut chicken, prepared masala, salt, tamarind paste and coconut milk. Mix it
15 red chillies well
1 grated coconut
2 sliced onions Cover the pan and cook for about 10 minutes. Korri Gassi is ready to eat.
8 pieces of garlic Garnish with curry and coriander leaves and serve hot with traditional
100 ml water Mangalore rice roti.
For the main

preparation
2 tbsp coconut oil 2 sliced
onions
10 curry leaves
2 chopped tomatoes
800 gm curry-cut chicken
prepared masala
1 tsp salt
2 tbsp tamarind paste
100 ml coconut milk
Kundapura Koli Saaru
INGREDIENTS METHOD
For the Kundapura

For the paste, add cloves, pepper corn, cumin seeds, cinnamon, coriander
paste
whole, red chillies and grated coconut to a pan and dry roast them. Then put
6-7 cloves
them aside to cool.
1 tsp pepper corn
1 tsp cumin seeds
Now add water and grind them together. Kundapura paste is ready
4-5 cinnamon sticks
2 tsp coriander whole
For the main preparation, heat coconut oil in pan. Add cumin seeds, curry
4-5 red chillies
leaves chopped onions and chopped tomatoes. Sauté the onions till they turn
½ grated coconut
light brown. Now add chicken, kundapura paste, salt and water and mix it
1 cup of water
well.
For the main

Cover the pan and cook the preparation for 15 minutes. Kundapura koli saaru
preparation
is ready to eat. Serve hot with rice
4 tbsp coconut oil
½ tsp cumin seeds
10-15 curry leaves
4 tbsp chopped onions
4 tbsp chopped tomatoes
½ kg curry-cut chicken
6 tbsp kundapura paste
2 tsp salt
1 cup of water
Malwani Chicken
INGREDIENTS METHOD
Murg Aatish
1 chicken-cut into Burra
pieces Dry roast the cumin, coriander and the chillies. Take them off the pan, and
1 tsp cumin seeds grind them to a paste along with the grated coconut.
1 tbsp coriander seeds
INGREDIENTS METHOD
2-3 dried red chillies Heat oil and add the onions and ginger-garlic paste. Sauté till onions are
1 cup coconut-grated
400 gm chicken (thick brown. Add the chicken over high heat and sauté till opaque. Add the ground
1 cup onions-grated Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic
piece) paste, salt and turmeric and sauté till fat separates.
2 tsp ginger-garlic paste vinegar, for 10 minutes
2 tsp garlic paste
1 tsp salt or to taste
2 tsp ginger paste Add water to cover, bring to a boil, then lower the heat and cook till chicken is
1 tsp turmeric For the second marinade, add chilly powder, olive oil, salt, clove powder and
1 tsp red chill powder tender.
tamarind pulp from 20 cinnamon powder to beaten curd
salt to taste
gm tamarind
1/2 tsp clove powder Add the tamarind and coconut cream, simmer for a few minutes and serve.
1 cup coconut cream Add the masala paste made with green chilly, brown onion and coriander stalk
1/2 tsp cinnamon powder
to the curd mixture
2 tsp olive oil

Add olive oil mixed with red chilly for colour. Marinate the chicken.
1 cup low fat curd
2 tbsp balsamic vinegar
Put the chicken on the skewers and cook in a moderately heated tandoor.
3 tsp masala paste made
of green chillies, browned
Before the chicken is almost done, pour olive oil on top of the pieces and
onion
reheat them again in the tandoor.
and coriander stalks
When they are done, serve garnished with salad greens.
Murgh Kurkuri (Crunchy Chicken)
INGREDIENTS METHOD
1 kg chicken breasts-
Cut chicken pieces into half and prick with a fork.
boneless
2 tsp garlic paste
Marinate in garlic paste, vinegar, salt and black pepper, and keep thus for 2-3
2 tbsp vinegar
hours.
2 tsp salt or to taste
1 tsp powdered black
Mix together the channas, coriander and green chillies.
pepper
1 cup coriander leaves-
Coat chicken pieces with the channa mixture.
chopped
2 tsp green chillies-
Brush a seasoned pan or a non-stick pan, with oil. Heat the pan over high
chopped fine
heat and place chicken pieces in the pan. Turn and lower the heat till chicken
1 cup channas-roasted,
is cooked through (15-20 minutes). Brown on both sides, and serve hot with
coarsely pounded
the lemon squeezed over the chicken, garnished with lemon twists.
1 tsp oil
sour lime-to squeeze over
the chicken and lemon
twists to garnish
South Indian Fried Chicken
INGREDIENTS METHOD
1 chicken - cut into bite Rub the salt and turmeric over the chicken. Set aside for 30 minutes.
sized pieces
1 tsp salt Heat oil, put in mustard seeds, followed by dal.
½ tsp ground turmeric
5 tbsp oil After a few minutes add fennel seeds and red chillies. Add onions and fry until
½ tsp mustard seeds golden. Stir in chicken.
½ tsp white urad dal
1 tsp whole fennel seeds Cook over a fast flame for ten to fifteen minutes. Moisten with water to
5 whole dried red chillies prevent sticking. Remove from oil and serve with salad.
2 chopped onions
To prepare the salad, mix all the ingredients together and serve chilled.
Papaya salad
4 tbsp grated raw papaya
1 tbsp lemonjuice
2 tbsp fried peanuts
1 tbsp chilli sauce

2 chopped red chillies
Zeera Chicken
INGREDIENTS METHOD
1 chicken
Heat the oil, when hot add the sabut jeera and stir for I minute.
2 tbsp olive oil
1 tbsp sabut jeera (cumin
Then add the chicken, jeera powder, coriander powder, salt and pepper and
seeds)
mix well.
1 tbsp jeera (cumin)
powder
Add 1/2 cup of water, cover and cook over medium heat stirring occasionally
1 tbsp coriander powder
till the chicken is done.
salt to taste
1 cup of water
While the chicken is cooking, lightly sauté the onions in a little oil till white,
add the chopped coriander, green chili, mix well and remove from heat.
Garnish
2 onions sliced finely
Keep aside but do not cover.
2 tbsp finely chopped
coriander
When the chicken is done, add the garnish, spoon onto the dish and serve
with a nice hot roti.
green chillies
Chicken Rolls
INGREDIENTS METHOD
4 soft rotis (prepared

blend garlic, cloves, cumin powder, oregano, vinegar and water into a paste.
with milk)
4 chicken breasts- cut
Marinate the chicken in the paste for 2-3 hours.
into 1/2inch strips
6 capsicums
Heat little oil in a pan and stir fry the chicken over a fast flame until tender.
Chicken Steak
1 ½ tbsp garlic cloves
¼ tsp ground cumin
Place the chicken on the chappatis and make a roll.
¼ dried oregano
INGREDIENTS METHOD
2 tbsp vinegar
sauté the garnishing ingredients for a few seconds in very hot oil and scatter
200 ml water
4 large chicken breasts- on top of the chicken rolls
salt and pepper to taste Wipe the chicken breasts and beat with a mallet or a knife to flatten. Cut each
boneless into two pieces.
2 eggs-slightly whisked
To Garnish
1 ginger paste
2 Shredded green chillies Mix the chicken with the other ingredients, except oil. Put aside to marinate
1 garlic paste
1 chopped onion for 2 hours or so.
1 cup onions-finely
1 bunch of spring onions
chopped
½ tbsp oil Heat a non-stick pan or grill with a thin layer of oil. When hot, place as many
2 tbsp coriander leaves- pieces of chicken without them touching each other, turning over at once.
chopped
2 green chillies-finely If your dish is not big enough to take in all the pieces together, you may have
chopped to do them in two lots.
1 tsp black pepper
powder Lower the heat and cook till tender and brown on both sides, turning when
flour-enough to make a one side is done.
thin coating
1 tbsp vinegar
salt to taste
oil to pan fry the steaks
Szechwan Styled Chicken
INGREDIENTS METHOD
½ kg boneless chicken
Coat chicken in corn flour, salt and five-spice powder.
breasts
4 tbsp corn flour
Brush off excess.
1 tsp salt
½ tsp five spice powder
Stir-fry the chicken until lightly coloured.
75 ml oil
15 dried red chillies
Remove from pan.
garlic
Pour off all but 3 tbsp of oil.
Chicken Schezwan Rice
ginger
Add chillies, garlic and ginger.
6 spring onions -cut into
INGREDIENTS
1' lengths METHOD
Cook for 30 seconds before adding onions and all the sauce ingredients.
250
Saucegm long-grain Put a tsp
Bring to aofboil,
oil in a vessel.
return Fry to
chicken the onion
pan, tillthrough
heat transparent.
and serve with steamed
basmati
100 rice
ml chicken stock
rice.
1 tsp
2 carrot-washed,
sugar peeled Add carrots, beans, capsicum, celery, spring onion and mushrooms, if desired.
and chopped
1 tbsp soya sauce
1/4tsp
½ cup Frenchoil
sesame beans-
washed
1 and finely
tsp vinegar Cook for a few minutes until they begin to turn brown. Transfer to another
chopped
1 tbsp Chinese wine/rum vessel.
1 medium
¼ greenpowder
tsp five spice
capsicum-washed,de-
¼ tsp black pepper Now, fry the chicken and prawns.
seeded
2 tsp of and
cornfinely
flour - in
chopped
one tbsp stock/ water Pour a little oil in the vessel. Add chopped garlic.
3 spring onions-washed
and chopped When it turns brown, remove it and keep aside.
1 cup chickens-shredded
1/2 cup small shrimp- Once the oil is flavoured with garlic, put the rice in the same vessel of oil. Fry
cooked it for 5 minutes.
2 tbsp soya sauce
1 tbsp celery-washed, Add all the vegetables, chicken and prawns. Cook the rice in the chicken
ends trimmed and stock. When the rice is cooked, add all the sauces.
chopped
1/2 tbsp chili sauce Increase heat and fry for 5 minutes. Stir and serve hot.
1 tbsp vinegar
1 tbsp Worcestershire
sauce
1/2 tbsp ajinomoto
(Chinese salt) (optional)
1/4 tsp salt-to taste
1 onion-sliced
3-5 drops oil
1 garlic-chopped
1/2 cup tinned
mushrooms-washed,
drained and chopped
or fresh mushrooms-
washed and chopped
(optional)
Noodle Fry
INGREDIENTS METHOD
(Serves 4)
300 gm cooked noodles

Heat the oil. Fry onion, garlic and ginger until they soften.
1 tbsp oil
1 large sliced onion
Add chestnuts, sauces and meats. Cook for 1 minute.
2 tsp garlic paste
Add noodles, bean sprouts and baby corn. Stir and fry for 3-4 minutes. Serve
ginger
hot.
8 water chestnuts -
peeled and sliced
For the Ginger Dip, combine all the ingredients together and serve with the
1 tbsp soya sauce
noodles.
50 ml strong chicken
stock
200 gm cooked chicken
150 gm ham
200 gm prawns - cooked
with the tails
150 gm bean sprouts
200 gm baby corn
2 limes - quartered
Sweet and Sour Ginger

dip
4-5 red chillies - seeded
and chopped
1 chopped onion
1 ½ tsp garlic paste
¾ tsp ginger paste
2 tbsp sugar
¼ tsp salt
3 tbsp vinegar
Chicken In Gravy (by: Smita Singh)
INGREDIENTS METHOD
1 kg chicken Heat mustard oil in a pressure cooker and the mustard seeds to it. When they crackle
2 onions - chopped add the onions, ginger and garlic and fry till they turn golden in colour.
1 inch ginger -
sliced Add the chicken pieces and fry well.
4-5 garlic pods -
sliced Grind the peanuts, sesame, pepper corn, red chillies, cinammon, honey and curd.
50 gm peanuts Keep aside.
2 pinch of sesame
seeds Add tomato puree and cook for some time. Add the wine to it. Cook covered for two
1 stick of cinnamon minutes.
5-6 pepper corns
2 dry red chillies Add the paste and let it cook covered for another five minutes. Add salt and water.
1 tsp honey Close the lid of the cooker and cook for 15 minutes till chicken is well cooked.
200 gm curd
1 cup red wine Serve hot.
2 tbsp tomato puree
mustard seeds
mustard oil
salt
Pudina Fish (by: Urmila)
INGREDIENTS METHOD
100 gm pudina Wash the fish thoroughly and marinate it with salt and curd and keep aside for 15
(mint) leaves minutes.
500 gm fish
8 pods of garlic Prepare a fine paste of all the ingredients except oil. Mix this paste with the fish, add
2 tbsp poppy seeds a little amount of oil in it.
1 tbsp mustard seed
4 tbsp curd Keep it covered for some time.
4-5 green chilli
salt - as per taste Boil 2 glasses of water in another pan. Add the fish to it and let it cook for atleast 20
oil minutes.
Serve hot with plain rice.
Chicken/mutton Ala Mint (by: Sanjay Rodrigues)
INGREDIENTS METHOD
1 kg 1.Saute the onions and tomatoes lightly.Remove half the quantity and paste these in
Mutton/Chicken a mixer with green chillies,corriander,mint,a little of ginger and garlic.
200 gms onion
100 gms Tomatoes 2.To the remaining of the onion/Tomatoes mixture add the chicken and saute slightly.
100gm Yogurt
1teaspoon 3.To this mixture add the ground ingredients and cook for some time.
corriander powder
Mint leaves 4.Finish off the dish by adding yogurt and add a little of Everest chiken Masala.
Fresh corriander
leaves 5.To present the dish add nice mint on top of the gravy and a little circle of cream.
Green chillies 4-5
oil to fry 6.Tastes best with Parathas or Rice
Little piece of
Ginger and Garlic 7.Enjoy
Salt to taste
Tangri Kabab (by: Tabassum)

INGREDIENTS METHOD
8 medium chicken Skin, wash and dry the chicken drumsticks.

drumsticks
2 tsp yoghurt Make deep cuts lenghtwise. Grind all the remaining ingredients into smooth mixture
1" fresh ginger and marinade the drumsticks in it for 5-6 hours.
scraped
2 cloves garlic Pre heat the oven to a high setting (230c) and bake for 10 minutes. Finish it off under
2 green chillies a hot preheated grill for 2-3 minutes turning them once. Serve hot and garnish.
1 tsp salt
1 tsp jeera
1 tbsp gram flour
1 tsp garam masala
powder
1 tbsp lemonjuice
onion rings and
lemon wedges for
garnishing
a few drop of red
colour
Chilli Chicken (by: Anitask)
INGREDIENTS METHOD
500 gm boneless Marinate the chicken with all the above ingredients and leave overnight.
chicken - cut into
medium pieces Heat oil in a broead pan and saute the chicken in it.
2 tsp ginger-garlic
paste Keep stirring and when the chicken is done add 3 tbsp of tomato ketchup and mix
3 tsp Soya sauce well.
2 tbsp vinegar
1 1/2 tsp red chilli Serve hot.
powder
2-3 red chillies -
crushed
red food colour
(mixed with 1 tbsp
of oil)
For garnish
green chillies - slit
and fried in oil
1 tsp red chilli
powder
Chicken Biryani (by: Tapas)
INGREDIENTS METHOD
500 gm basmati rice Put chicken, bay leaves, sabut jeera, dhania, pepper, dry chillies, ginger garlic paste,
1 kg chicken - cut to salt, garam masala and water in pressure cooker.
8 pieces
6 tsp onion paste Keep on flame till one whistle.
4 onions - sliced
4 tsp ginger-garlic Put on seam and heat for 6 minutes. Keep lid on till cooker cools.
paste
2 bay leaves Filter off the meat pieces and keep the stock after filtering. Fry meat in white oil and
3 dry chillies keep aside.
2 tsp sugar
salt Heat adequate amount of ghee and white oil and fry onions. Add powdered garam
2 tsp haldi - masala, ginger garlic paste, bay leaves, dry chillies, pepper and fry.
optional
3 tsp shah jeera - Add rice and mix well.
fried and powdered
3 tsp jaifal - fried Add the chicken and boiled fried potato and mix well.
and powdered
3 tsp javitri - fried Now add the stock and 3-4 drops kewra essence and close lid of cooker and keep on
and powdered high flame till one whistle.
3 tsp sabut jeera -
fried and powdered Immediately sim/lower the flame and keep for 8 min. Now turn off flame and keep
3 tsp dhania - fried pressure cooker lid on till cools down naturally.
and powdered
3 tsp black pepper - Open lid and add powdered and fried shahjeera jaiphal and javitri and grated butter.
fried and powdered
ghee
white oil
butter
3-4 drops kewra
essence
Chicken Biryani (by: Sadia Thiryayi)
INGREDIENTS METHOD
12 pieces of chicken Heat oil and add onions and fry till brown. Take out some of the fried onion and drain
on a tissue paper. Add ginger garlic paste and fry for 3 minutes.
4 cups rice-soaked
in water for 20 Add the chicken pieces along with salt and fry for 5 minutes. Then add chilli powder,
minutes coriander leaves, mint leaves and green chillies along with green cardamom,
1 1/2 cups oil cinnamon stick, and the bayleaf and fry for another 10 minutes.
3-4 tbsp ginger-
garlic paste Now add the chopped tomatoes and allow it to cook for 10 minutes. Add the curd and
3 onions-sliced cook till chicken is done and oil starts settling on top of the vessel.
7 medium sized
tomatoes-chopped For the rice, take a vessel and add water in it and bring to boil. Add salt to taste and
7-8 green chillies add the soaked rice and cook till half done.
1 bunch coriander
leaves Drain rice in a colander and place in a vessel and add the chicken curry to the rice
1 bunch mint leaves and mix. Add the fried onions on top of the rice and chicken mixture.
2 tsp chilli powder
1 tsp garam masala Garnish with fresh coriander leaves and serve with cucumber raita. Cover the vessel
powder and bake for 25minutss at 350F.
salt to taste
accordingly
4 tbsp curd-beat till
smooth
3 green cardamoms
1 cinnamon stick
1 bay leaf
Burmese Chicken (by: Som Kapoor)
INGREDIENTS METHOD
1 large onion Marinate chicken with salt / turmeric / 1 tsp fish sauce for 20 minutes.
6 cloves of garlic
1/2 inch ginger Heat oil in a pan, add onion, garlic, ginger and chillies and fry till oil separates.
1 tsp turmeric
2 tsp fish sauce Fry the marinated chicken for 15 minutes, add 1 tsp of fish sauce, 2 cups of water
1 tsp salt bring it to a boiling point and then simmer on low heat till cooked. Serve with rice.
1 kg chicken pieces
2 green chillies
chopped
2 tsp of ground nut
oil or vegetable oil
2 cups of water
Khauswe (by: Santwana Korada)
INGREDIENTS METHOD
1/2 kg chicken - In a deep pan put 2 tablespoons oil & when hot add adrak-lasun paste and fry. Add
boiled with salt boiled chicken (not stock) and fry for three minutes.
dalchini, elaichi,
lavang (keep stock) Add mirchi powder, little salt and fry. Then add stock.
4-5 pkts of coconut
milk When that boils, add coconut milk and mix thoroughly.
6-8 eggs - hard
boiled and sliced Add the stock mixed with besan, can also add water if the mixture is too thick and stir
2 pkts noodles - put continuously as it will otherwise burn.
in boiling water with
salt to cook, strain, After five min add half of the sliced eggs and cook till besan curry gives cooked taste.
pour cold water, Add ajinomoto before removing from fire.
apply 1 tsp oil to it
and keep aside To Serve: In a deep dish put noodles-pour khawswe curry-top up with sliced eggs,
75-100 gm besan - kothmir, onions, squeeze lime juice and soya sauce if needed.
mixed in a little of
the stock and
blended well with no
lumps
2 tbsp ginger-garlic
paste
mirchi powder to
taste
ajinomoto and soya
sauce
kothmir cut fine
onion sliced thin
nimbu
Tasty Jeera Chicken (by: Babitha Suvarna)

INGREDIENTS METHOD
1 kg chicken Wash the chicken pieces, drain water, apply haldi, lemon juice and salt, keep it aside.
4 tsp red chilli
powder Grind the red chilli powder, jeera and garlic with vinegar. You can add very little water.
3 tsp jeera Prepare a fine thick paste.
1 pod of garlic
1/4 cup vinegar Apply this to chicken pieces. Add the chopped onions. Mix it well. Keep aside for 1/2
1 tsp haldi powder hr-1 hr.
1 tsp lemon juice
salt to taste Transfer the contents to the non-stick pan and cook. First it leaves water. When
3 onions-chopped chicken is almost cooked, higher the flame and don't forget to drop 4 tsp of coconut
4 tsp coconut oil oil (not other oil) to the sides of the pan.
Pepper Chicken (by: Farah Sukhla)
INGREDIENTS METHOD
1/2 kg small In a nonstick frying pan heat oil, add ginger garlic paste stir till raw smell disappears
chicken pieces- then add rest of the ingredients one by one.
washed and cleaned
3 medium sized Mix thoroughly. Avoid adding any water, cover and cook on low flame, checking
potatoes cut into frequently and stirring so that it doesn?t get burnt.
roundels
2 tsp pepper Cook till well done. Garnish with coriander leaves. Serve with bread.
powder
1 1/2 tsp ginger
garlic paste
1 tbsp white vinegar
salt to taste
1/2 tsp haldi
powder
1 1/2 tbsp oil
2 pinches of sugar
coriander leaves for
garnishing
Shahi Murg (by: Gaurav Ghosh)
INGREDIENTS METHOD
1 kg chicken - cut Marinate the chicken pieces with yoghurt, lime juice/vinegar and salt. Keep aside for
into 8 pieces an hour.
50 gm yoghurt
salt to taste Fry in hot oil and keep aside.
15 ml lime
juice/vinegar Heat oil in a handi and add garam masala whole and saut 頵 ntil a sweet aroma
75 ml oil - appears.
3 gm whole garam
masala Fry the ginger-garlic paste until water dries up. Mix the powdered masalas in little bit
40 gm ginger-garlic of water and put it in the handi and fry well until the water evaporates.
paste
2 gm turmeric Add the boiled onion paste and fry well till oil floats on top.
powder
6 gm jeera powder Add the cashew and charmagaz paste and fry well until water evaporates. Add the
6 gm coriander chicken pieces and bring to a boil. Adjust the salt.
powder
75 gm onion paste - Adjust water and cover tightly until cooked. Finish with few drops of kewra essence,
(use boiled onion) mittha attar, fresh cream and mix well.
100 gm cashew and
charmagaz paste Put off the flame and sprinkle Indian masala powder and ghee and mix well.
salt - to taste
3 drops kewra Serve with rice.
essence
mittha attar - few
drops
20 ml fresh cream
3 gm Indian masala
powder
2 tbsp ghee
For garnish:
10 ml fresh cream
5 gm ginger
julienne
coriander leaves -
finely chopped
Chicken Chettinad (by: Senthakanna)
INGREDIENTS METHOD
1/2 kg chicken Heat oil in a kadai add bay leaves, cinnamon and curry leaves.
1piece ginger-
chopped Then add onions, tomato, ginger, garlic (chopped) and saut 頦 or a while.
10 flakes of garlic-
chopped Add the chicken pieces to this along with turmeric powder. Put chilli powder and mix
1 tsp pepper well.
powder
2 tsp red chilli Add some water. When the water is absorbed and the chicken is cooked add pepper
powder powder and mix well. Let it cook for some time.
curry leaves
1 onion-chopped After it becomes dry transfer in the serving dish and garnish with coriander leaves.
1 tomato-chopped
bay leaves
1 cinnamon stick
turmeric powder
salt
oil
coriander leaves-to
garnish
Chicken Mughlai (by: Lini)
INGREDIENTS METHOD
1/2 kg boneless Marinate the chicken pieces and keep aside for 1/2 hour.
chicken - cut into
small pieces In a handi, heat 2 tsp of oil. To the oil add cumin and let it splutter.
2 large onions -
finely chopped Then add the chopped ginger, chillies and garlic. Saute well. Next add the chopped
1 tomato - chopped onins and fry till golden brown.
1 tsp cumin seeds
1 piece ginger - Now add chilli powder, dhania powder and garam masala powder. Fry till the masala is
chopped done.
10-12 flakes of
garlic - chopped Add chopped tomatoes and mix well till the tomatoes are properly done.
4 green chillies -
finely chopped Then add tandoori masala and chicken pieces and the prepared paste. Mix well. Add
1/2 tsp red chilli salt if required.
powder
1/4 tsp dhania Cover and cook till chicken is done.
powder
1/2 tsp garam
masala powder
1 tsp tandoori
chicken masala
Grind to a paste
10-15 cashewnuts
coriander leaves
1/4 tsp khus-khus
Marinade
1/4 tsp haldi
salt
pepper
Broast (by: Fatima Mohd)
INGREDIENTS METHOD
chicken Marinate the chicken with red chilli powder, haldi, salt and ginger-garlic paste.
red chilli powder
ginger-garlic paste Pressure cook it for some time.
hot sauce
salt Drain the water and marinate the chicken again with chilli sauce and corn flour and
corn flour keep it in the freezer for about 30 minutes.
haldi
Take it out and fry.
Low Fat Chicken (by: Ajay Chhabra)
INGREDIENTS METHOD
500 gm chicken - a Clean, wash and cut chicken into four pieces. Marinate the chicken with
breast and a leg Worcestershire sauce for 45 minutes.
3 onions - chopped
1 tbsp ginger-garlic Heat olive oil in a non-stick pan. Add the chicken and fry till golden brown and
paste remove it.
2 tomatoes -
chopped In the same pan add ginger-garlic paste and chopped onions and fry till light brown in
8 black olives - colour.
sliced
1 tbsp olive oil Add sliced olives and chicken. Add salt and black pepper and cook for 5-7 minutes.
1 tbsp
Worcestirshire sauce Add the sliced tomatoes, stir fry for 2 minutes. Remove from fire and put in a plate,
salt to taste garnish with juliennes of green and yellow bell peppers and serve.
1 tsp black pepper -
freshly ground
1/2 green pepper
1/2 yellow bell
pepper
Egg Masala (by: Geetha)
INGREDIENTS METHOD
4 eggs First boil the eggs, cut them into pieces and keep aside.
2 onions
3 tomatoes Heat the oil add mustard seeds. After it splutters add chopped onions and chillies and
4 green chillies fry for some time.
oil
salt Then add the tomato and salt and stir well until it mixes well.
Add the egg pieces (first put the albumen) and mix well. Then add the yolk.
Fry for some time and serve hot.
Madras Red Fish Curry (by: Sheetal Mehta)
INGREDIENTS METHOD
1 1/2 pounds of Place the fish on a plate and rub over with the curry powder and salt. Heat 3
skinless and tablespoons of oil in a large non-stick frying pan until hot.
boneless non-oily
fish fillets (sole or Lightly dust fish pieces with flour and add to the oil. Cook until fish is lightly browned,
flounder)-cut into 4 about 1 minute, turning once. Do not fully cook fish. Remove fish to the plate.
pieces
1 tbsp of curry To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until
powder the onions are soft, about 3 minutes. Stir in the water, tomatoes, and tamarind and
1/2 cup of bring to a boil.
unbleached flour for
dusting Simmer until the sauce is reduced and thickened, about 8 minutes. Gently slip in the
coarse salt to taste fish and the accumulated juices. Cook until the fish is heated through, about 2
3 tbsp of light minutes. Serve garnished with herbs.
vegetable oil
1/2 cup of finely (I found this recipe on the internet. I tried it and it's a v. good recipe. You might want
chopped onions to alter the amount of tamarind according to your taste. This recipe is courtesy Julie
1 tsp finely chopped Sahni's School of Indian Cooking)
garlic
1 tsp ground red
pepper, paprika, or
their combination
1 tsp mustard
powder
12 curry leaves or 2
bay leaves
2 cups water
1/2 pound of plum
tomatoes-peeled,
seeded, and
chopped
1/4 cup tamarind
water
curry leaves or
cilantro sprig for
garnish
Curry Powder
2 tbsp coriander
seeds
2 tsp fenugreek
seeds
1 tsp mustard seeds
1 tsp cumin seeds

1 tsp black
peppercorns
1/2 tsp fennel seeds
1 (3-inch) stick
cinnamon
5 whole cloves
1 tbsp turmeric
1 tsp ground red
pepper
Combine coriander,
fenugreek, mustard,
cumin, black
pepper, fennel,
cinnamon, cloves,
and grind to a fine
powder using an
electric grinder. Stir
in the turmeric and
red pepper and
transfer into a jar.
Cover tightly and
keep in a cool dry
place.
Yield: 1/4 cup
Bengali:murgir Jhol (by: Sohini Ray)
INGREDIENTS METHOD
1 kg chicken Marinate chicken with turmeric powder, salt, 1/2 tsp garam masala powder, 1/2 tsp
pieces(skinless) sugar, 1/2 tsp ghee, 1 tsp ginger-garlic paste for 30 minutes. Fry the potatoes and
1 tsp turmeric leave aside.
1 tsp sugar
2 large onions In a wok, add mustard oil. As it becomes hot, add bay leaf and onions. Fry in low
4 medium potatoes flame till golden brown. Add garlic, ginger, cumin paste, red chilli paste and garam
(cut into halves) masala paste in low flame.
2 tomatoes (de-
seeded and sliced) Add the tomatoes, salt, sugar to the fry and stir till oil separates. Add the marinated
2 tsp ginger paste chicken and stir for 5-7 minutes, till oil separates. Add the fried potatoes. Add 2 cups
2 tsp garlic paste water.
1 tsp juice of ginger
and garlic paste Bring to boil, and then continue cooking in low flame till the potatoes and chicken
1 tsp cumin seed become tender and you have desired amount of juice.
paste
1 tsp garam masala Finally, add ginger-garlic juice, 1/2 tsp ghee and garam masala powder. Serve hot
paste (cardamom, with steamed rice or rotis.
cinnamon, cloves)
1 tsp garam masala
powder
2 bayleaves
1 tsp red chilli paste
1 tsp ghee (clarified
butter)
4 tsp mustard oil
salt to taste
Chicken Pateelaywala (by: Kulwant)
INGREDIENTS METHOD
600 gm chicken Take a brass pateela and put mustard oil into it. Heat oil till smoke and smell comes
1/3 cup mustard oil from the oil. Reduce the flame. Put all the garam masalas into the heated oil and
4 large onions allow to fry for 1 minute.
2 tbsp ginger-garlic
paste Add the chopped onions and fry till golden brown followed by ginger garlic paste. Fry
4 cloves for another 2-3 minutes & add turmeric powder, chilli powder, dhania powder and fry
2 bay leaves it for 1 minute.
7-8 peppercorns
1 black cardamom Add chicken pieces into the fried masala and fry for 5-6 minutes. Add curd and mint
1 cinnamon stick leaves and fry for 2-3 minutes. Add 2 cups of water and simmer it for 15-20 minutes.
1/2 cup hung curd
1/2 cup mint No garnishing at all please. Enjoy the real hot taste of chicken pateelaywala with moti
leaves-chopped roti and onions.
Spaghetti Chicken (by: Madhura Rele)
INGREDIENTS METHOD
500 gm boneless Wash and boil the chicken and keep aside, in a pan.
chicken
1 pkt spaghetti Boil the spaghetti in a pan when it is done strain the water and keep aside. Melt the
2 tbsp maida butter and put 2tbs of flour (maida) and fry till light brown the add boiled milk to it.
1 litre milk
500 gm butter Keep stirring till the mixture slightly thickens add the boiled chicken to the mixture
100 gm cheese also add the stalk of boiled chicken and boiled spaghetti to it add salt and pepper to
salt-as per taste it.

black pepper
powder-as per taste Lastly top it with cheese either keep it on the gas on a low flame or heat it in the
microwave till the cheese melts.
Jatpat Dry Nimbu Chicken (by: malkeet hundal)
INGREDIENTS METHOD
chicken 1 kg ,3 Take a pressure cooker put butter ,chicken ,black pepper, salt for taste.close the
lemons,1 table cooker lid.keep for 3-4 whistles.jatpat nimbu chiken is ready.take out the chicken
spoon black sprikle lemon juice & chat masala.serve hot.
pepper,100gm
butter,salt,chat The best thing about this recipe is u can make chicken in 10 min & completely masala
masala free.best for childrens.
Chicken Fry (by: Latha Subramanyam)
INGREDIENTS METHOD
1 kg chicken 1kg Wash the chicken pieces and keep it aside.

4 tbsp oil
ginger Grind the onions to paste, grind ginger,garlic, cinnamon cloves and pepper together.
garlic
4 onions Heat oil in a pan, add the ginger garlic paste and stir fry. Then add the onion paste
4 cinnamon sticks and fry the mixture till the raw smell evaporates.
10 cloves
2 tbsp black pepper Add turmeric power, red chilly powered and keep stirring. Add chopped tomatoes and
2 tomatoes fry till the oil seperates.
2 tsp red chilly
powered Now add the chicken pieces and stir well. Add salt and cook the chicken on low flame.
1/4 tsp turmeric
powder
salt to taste Keep stirring every 3 minutes. Once the chicken is fully cooked garnish with chopped
coriander leaves - coriander leaves and serve.
finely chopped
Chicken Manchurian (by: Surekha)
INGREDIENTS METHOD
200 gm boneless First mix all the ingredients in 1 except chicken and make it to a batter like medium
chicken-cubed thick and then dip the chicken and deep fry it till golden brown and drain.
2 eggs
salt Then take a pan and little oil and then add the pieces of garlic, green mirch, coriander
1/2 tsp ginger garlic and fry them till ginger turns golden brown then add water and boil till bubbles show
paste up and add salt.
1/4 tsp pepper
4 tbsp cornflour Then add chicken pieces stir and keep for 4 mins till chicken is sponge soft. Then add
oil to deep fry cornstarch mixed in water and it gets thick. Now add soysauce, ajinomotto,and fry for
4 garlic & 4 green some time. Till the gravy is dry.
mirch-cut into small
pieces At last add coriander fried cashews, it comes out deliciously both to eyes and mouth.
2 tbsp coriander- (If u want u can add red orange colour).
thinly sliced
1 tbsp soya sauce
1/2 tsp ajino motto
salt
1 1/2 cup water
1 tsp cornflour-
mixed in 3tsp water
2 tbsp oil
Fish Cabbage (by: Mrs Bina Singh)
INGREDIENTS METHOD
250 gm fish-cut into Add a pinch of turmeric powder and salt into the fish and mix well. Deep fry them till
small pieces golden brown.
500 gm cabbage-
chopped Heat 2 tsp oil in a pan and add the ginger paste, green chillies, potato and bay
1 tsp ginger and leaves.
cumin seeds paste
1 potato-cut into Fry for a few minutes. Add cabbage, tomato, salt and turmeric powder. Cover and
small pieces cook for ten minutes.
1 tomato-chopped
2 green chillies- Add fried fish. Cook for another 6 to 7 minutes. Serve hot with chapatti or rice.
chopped
1/2 tsp turmeric
powder
1 bay leaves
salt to taste
oil as required
Kerala Christian Chicken Masala (by: ciji)
INGREDIENTS METHOD
1 Kg Chicken ? cut Mix chicken with chilly powder and turmeric. Marinate it for a half an hour.
into small pieces
3 big onions ? cut Pour oil in a hot pan. Put mustard and curry leaves. Then add ginger garlic paste. Fry
into small light it till golden brown. Add coriander powder, pepper and curry masala. Mix it well; to
slices this add onions and fry till golden brown. Add green chilies and tomatoes. Once the
2 red tomatos ? cut gravy is mixed well add the marinated chicken pieces. Mix well and cook for 20
into small pieces minutes. Try not to pour water. If it is too dry then pour just enough water to cook
4 long green the chicken. Cook till the curry is dry. Garnish the dish with mint and coriander
chilies ? cut into leaves.
small pieces
Ginger garlic paste ?
3 teas spoon
1 teas spoon red
chilly powder
2 teas spoon
Coriander powder
1 teas spoon
turmeric powder
1 teas spoon pepper

power
Curry masala ? 3
teas spoon (Patta,
grambu, Jeera,
cardomom, curry
masala etc)
Oil ? 4 teas spoon
1 teas spoon
mustard
10 Curry leaves
Salt to taste
Chicken Sialkoti (by: Virender Sahdev)
INGREDIENTS METHOD
Chicken in medium Marinate chicken in white vinegar for 30 mts.

pcs (about 500gm),
red tomatos 200gm, Heat soya oil. cook drycoconut powder till light brown, add peeled tomato pcs and
dry coconut powder dhania powder 1 tsp, haldi powder 1/2 tsp, red chilli powder 3/4 tsp, jeera few
100gm, dhania grains, dhania powder 1 tsp and cook till tomatoes are almost cooked. Add chicken
powder 1 tsp, haldi pieces and cook for 15 minutes. Add some hotwater to level of ingredients. Cook in
powder 1/2 tsp, red pressure cooker for ten minutes on low heat after pressure in attained. Let the cooker
chilli powder 3/4 cool down without removing the pressure. Serve hot.
tsp, jeera few
grains, dhania
powder 1 tsp, soya
oil 3
desertspoonfuls,salt
to taste.
Dark Hot Chicken (by: medha devdas)
INGREDIENTS METHOD
chicken 1/2 minced method:wash the chicken,in a bowl add minced onion 1/2 cup ,green chilles salt
onion 1 cup,ginger marinate for 1/2 hour.take kadai heat oil add minced onion stir,to this add ginger
garlic paste 1 tbs, garlic paste stiradd marinated chicken to this mixture stir, then add pepper stir,let it
green chilles 1 biol for 10 mts. now add garamasala stir add sugar tamotosauce and souysauce stir
tbs,red chilli let it cook for 10 more mts till it become tender garnis with coreander. this chicken is
powder, garamasala for side dish
powder 1/2
tsp,tamoto sauce 2
tbs, soysauce 1
tbs,sugar 1/2tsp,
1/2 tsp pepper
powder,oil 2tbs, salt
according to your
taste.
Egg Thoran (by: nisha)

INGREDIENTS METHOD
4 eggs-hard boiled,2- pour the oil into a pan and add the onions & chillies into it .saute till onions r
3 onions,3 green soft.then slice the eggs and add into pan.cook on low flame for 5 mins.do not cover
chillies,1cupcorander the pan.then add corianer & conut & leave on high flame for 2 mins.serve with hot
leaves chopped,1tabl rice.
spoon oil,1/4 cup
grater
coconut(optional)
Chicken Shahi Biryani (by: harshad narvekar)
INGREDIENTS METHOD
1 kg BOneless Cook rice till it is half cooked.

chicken,
4 onions finely Marinate chicken with curd, garlic/ginger paste,2 green chilies finely choped,jeera
choped powder,dhaniya powder ,black pepper for 1 hour.
5 Green chilies
150 gram Put Ghee in a Kadai then put all the garam masala mentoinied then put Elaychi,Put
galic/ginger paste Onions and Stir till onions seperate from oil,put remaining green chilies,then put the
3 spoon fresh marinated chicken ,keep for 5 mins,Put the cashenuts Paste.Make layers of half
grinded black cooked rice and chicken cover with a plate and seal using wheat (bunna atta).keep for
pepper powder 12 mins ,garnish with cashenuts and corriander.
2 spoon Jeera
powder TIP To Be Remembered :
2 spoon dhaniya
powder Put the Cashenut Paste only before the the rice is layered on the chicken.
200 gram
cashwenuts grinded Do not use water.
1/4 cup ghee
250 gram curd
4 Elaichi
2 sticks Dalchini
4 cloves
4 bay leaves
Coriander to garnish
1/2 kg rice
Chicken Oriental (by: kirti mohan)
INGREDIENTS METHOD
1/2 kg chicken , 2 1) smear the curds over the chicken well . then , mix the chicken with ginger-garlic
spoons garam paste ,garam masala ,cinnamon powder , chicken powder , lemon juice , turmeric
masala ,2 teaspoon powder , salt and marinate it for 1/2 hour.
turmeric powder, 4
teaspoons cinnamon 2)after 1/2 hour fill a 'tava' with 2 teaspoon oil and put the chicken into it. put the
powder , 200 grams potato , tomato and the chillies along (no need pre-boiling of potatoes).then let the
ginger-garlic paste, chicken cook in simmer for 15 minutes . after 15 minutes add the pudina leaves and
1/2 cup curd , leave it for another 15 minutes.
chicken masala
powder , 2 3) after 15 minutes remove from stove, garnish with pudina leaves , lemon and
tomatoes diced , 2 coriander leaves.chicken oriental ready to eat !
potatoes diced . 4
chillies slit , lemon 4)time requred:1 hr 15 mins including time for marinating.
juice (as required) ,
pudina leaves (6) , can be eaten with:anything
salt to taste.
Egg Biryani (by: Asha Ramalingaiah)
INGREDIENTS METHOD
2 cups of washed Hard boil and shell 4 of the 6 eggs.

basmati rice-soaked
for 10 minutes Heat oil in a large dish and add the whole spices.
6 large eggs
1 onion sliced thin After a few seconds add the onion and green chillies along with the ginger garlic
10 green chilis slit paste.
1 bay leaf
4 cloves Fry till light brown. Now break the two eggs into the pan and scramble.
1/2 tsp peppercorns
1 inch cinnamon Add the drained rice to it and fry for a minute.
1 tsp each of ginger
and garlic paste Season with salt. Now put the boiled eggs into it and pour 4 cups of water.
1 tsp pulao masala
2 tbsp of oil Cover and cook till the rice is half done.
salt to taste
Stir in the pulao masala and a little bit of lemon juice (optional) and mix gently.
Cover and cook till all the water evaporates and the rice is done.
Garnish with coriander and serve hot.
Chicken Khorma (by: Gowtham K Karingi)
INGREDIENTS METHOD
2 kg of chicken Chop the onions into fine slices and fry them till golden brown.
pieces
500 gm sour Marinate the chicken pieces for 10 minutes in 2 tsp of salt , turmeric powder, garam
yoghurt masala, coriander powder and ginger-garlic paste.
100 gm desiccated
coconut Put the marinated chicken pieces when the onion is fried. After 10 minutes add the
1 kg onion whipped yoghurt and a cup of water and stir well. Cook for 5 minutes.
2 tsp garam masala
powder (clove, Then add desiccated coconut, pepper powder, chopped coriander and mint leaves.
cinnamon,
cardamom and Cover and allow it to cook for 15 minutes. Serve hot with rice
shahi jeera)
1/2 tsp pepper
powder
100 gm ginger-
garlic paste
50 gm green chillies
1 tsp turmeric
powder
2 tsp coriander
powder
300 gm cooking oil
1 cup water
a sprig each of
coriander and spear
mint
salt to taste
Chicken Tikka Masala (by: Gowtham k Karingi)
INGREDIENTS METHOD
800 gm chicken ? For the chicken tikka

boneless, cut into
cubes Marinate the chicken dices using all the ingredients & leave it aside for 1 whole hour.
3 tbsp ginger &
garlic paste Take them and bake them well in a pan with the flame very low in the stove or you
salt to taste can put the chicken on the grill and cook it till they are cooked.
3 tsp lemon juice
2 tsp white pepper For the Masala
powder
2 tbsp vegetable oil Heat oil in a thick bottom pan. Fry onions till they turn golden brown.
1 tsp chilli powder
1 tsp garam masala Add ginger & garlic paste and let them fry till the oil separates.
1/2 tsp cumin
powder Add crushed dried fenugreek leaves.
1 tsp coriander
powder Add all the masala powders to it, and then add the chopped tomatoes & the tomato
1 cup yoghurt- puree.
beaten well
Add salt to taste and then add little warm water.
For Masala
3 tbsp vegetable oil Finally add the cooked chicken pieces, and let the gravy come to a boil. Let it cook for
1 onion-sliced another 3-4 mins or till the sauce gets thick
1 large tomato -
finely chopped Remove the pan from the stove and add the coriander leaves, and the cream
3 tbsp tomato puree (optional)
2 tsp Kashmiri chilli
powder
2 tsp ginger & garlic
paste
1/4 tsp turmeric
powder
2 tsp coriander
powder
1 tsp ginger & garlic
paste
salt to taste
2 tsp garam masala
powder
1 tsp dried
fenugreek leaves
2 tsp cream ?
optional
coriander leaves
Fish Hariyali (by: shonali)
INGREDIENTS METHOD
4 thick fillet of rohu Boil the spinach and blend it to make a paste.
2 med onion made
into a paste Wash the fish and apply the lemon juice and keep it for some time to remove the
3 flakes of garlic fishy smell. Wash it off. Now marinade the fish in turmeric and salt. Heat oil in kadai
one bunch of and fry the filets on both sides.
spinach
coriander leaves In the same oil add the onion paste and fry till the oil separets. Now add the garlic-
turmeric coriander-chillies(made into a paste) and continue frying. Then add the turmeric
green chillies powder and the spinach paste and fry for some more time. At last season it with salt.
oil
salt to taste When it is done add the fried fish pieces and coat it with the masala on both the
2 tsp of lemon juice sides.
Serve with jeera rice
Tawa Murg Tangri (by: Subhashish Ghosh)
INGREDIENTS METHOD
chicken legs Firstly, clean and make deep slits in the legs.
ginger-garlic paste
mustard oil Maranate the chicken legs in the ginger-garlic paste, add the hung curd.
garam masala
butter If you have time in hand, then leave the legs marinated overnight.
hung curd
salt to taste Before making the chiken, rub off the extra marinade, add salt to taste and the
chat masala mustard oil.
Heat the tawa, add the chicken, when half done brush with butter.
Cook till done. seve with chat masala, lemon wedges and onion rings. Enjoy.
Bengali Hilsa (by: Ria)
INGREDIENTS METHOD
hilsa (type of Fish) Clean the fish, make a paste of mustard

salt
mustard seeds- seeds with a little salt, a pinch of sugar and green chillies.
ground to a paste
pinch of sugar Coat the fish pieces with mustard oil and then with the mustard paste. Put in a
green chillies microwave safe dish, slit a few green chillies and put around the fish.
mustard oil
Microwave on hi for about 10-15 minutes. Keep checking. Once done have with white
rice.
Chicken Franky (by: Vandana)

INGREDIENTS METHOD
4 pieces of boneless Grind the yoghurt, garlic, ginger, green chillies with the tandoori masala and the salt.
chicken-boiled
1 cup chopped Cut the chicken into pieces and marinate it with the grinded yoghurt for 2 hours.
onions
half cup green peas Take oil in a pan and fry the onions till brown. Add the green peas cook for two
1 cup yoghurt minutes.
2 tsp tandoori
masala Then add the chicken and cook till the yoghurt has dried. Add the red chilli, salt,
1 small piece of cumin powder.
ginger
3 cloves garlic After cooking add garam masala and mix it well.
4 green chillies
1tsp red chilli Then make a batter of the above ingredients and make rotis.
powder
1tsp cumin powder Take a pan and make the rotis as normal chapattis.
1 tsp garam masala
salt to taste Then put the chapatti on a flat surface and add the stuffing horizontally. Add the
chilli sauce onions which were in vinegar and chilli sauce
2 onions-cut in
circles kept in Roll the rotis and put it on the pan for 10 seconds. Serve with chutney.
vinegar
For the batter

1 cup maida or
normal atta
2 tbsp yoghurt
1 tsp black cumin
seeds
1 tsp red chilli
powder
salt to taste
3 tbsp oil

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Chicken Cook Book Page 1 of 33

Chicken 65 (Spicy Fried Chicken)

Serve immediately, garnished with the green

Chicken Chettinad (Spicy Chicken as made by Chettiars)

Chicken Masala (Chicken in a Spicy Sauce)

2 inch piece of cinnamon

1 tsp ginger-garlic paste

Chicken Rogini (Red Chicken)

1 chicken-cut into pieces, Wash the chicken thoroughly.

Home-made Tandoori Chicken

Oven Temp; 450 F-

Oven temp: 450 F-220

Kerala Roast Chicken

Kolhapur chicken is ready. Garnish with coriander leaves.

For the main

Kundapura Koli Saaru

For the Kundapura

For the main

2 tsp olive oil

Murgh Kurkuri (Crunchy Chicken)

South Indian Fried Chicken

1 tbsp chilli sauce

4 soft rotis (prepared

Szechwan Styled Chicken

300 gm cooked noodles

Sweet and Sour Ginger

Chicken In Gravy (by: Smita Singh)

Pudina Fish (by: Urmila)

Serve hot with plain rice.

Chicken/mutton Ala Mint (by: Sanjay Rodrigues)

Tangri Kabab (by: Tabassum)

8 medium chicken Skin, wash and dry the chicken drumsticks.

Chilli Chicken (by: Anitask)

Chicken Biryani (by: Tapas)

Chicken Biryani (by: Sadia Thiryayi)

Burmese Chicken (by: Som Kapoor)

Khauswe (by: Santwana Korada)

Tasty Jeera Chicken (by: Babitha Suvarna)

Pepper Chicken (by: Farah Sukhla)

Shahi Murg (by: Gaurav Ghosh)

Chicken Chettinad (by: Senthakanna)

Chicken Mughlai (by: Lini)

Broast (by: Fatima Mohd)

Low Fat Chicken (by: Ajay Chhabra)

Egg Masala (by: Geetha)

Fry for some time and serve hot.

Madras Red Fish Curry (by: Sheetal Mehta)

1 tsp cumin seeds

Bengali:murgir Jhol (by: Sohini Ray)

Chicken Pateelaywala (by: Kulwant)

Spaghetti Chicken (by: Madhura Rele)

salt-as per taste it.

Jatpat Dry Nimbu Chicken (by: malkeet hundal)

Chicken Fry (by: Latha Subramanyam)

1 kg chicken 1kg Wash the chicken pieces and keep it aside.

Chicken Manchurian (by: Surekha)

Fish Cabbage (by: Mrs Bina Singh)

Kerala Christian Chicken Masala (by: ciji)

1 teas spoon pepper

Chicken Sialkoti (by: Virender Sahdev)

Chicken in medium Marinate chicken in white vinegar for 30 mts.

Dark Hot Chicken (by: medha devdas)

Egg Thoran (by: nisha)