Chicken Recipes
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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7) Add the agin-o-motto and coriander leaves. beaten egg.1 cut into small pieces 10) Agin-o-motto . Page 6 of 57 Aky . salt. ginger and garlic pieces.CHICKEN RECIPES Chicken manjuriyan recipe Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce .200 gms 8) Egg .1 9) Bell pepper .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 . 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. 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. salt. 4) Heat a little oil in a pan and fry the onions. bell pepper. chilli powder to make a paste. ginger garlic paste.a pinch 11) chilli powder. black pepper to taste Preparation 1) Mix the all purpose flour.

Heat 1/4 cup oil over medium high and add onions.coarsely chopped 1 teaspoon lemon juice Prepration Combine coriander with cumin. peppercorns. stirring until golden (8 minutes).minced 1 1/2 teaspoons ginger . Drain on paper towels. stirring. Page 7 of 57 Aky . Cover with plastic wrap and let stand at room temperature for 30 minutes. We can serve this with the any rice varieties. turmeric and 1/4 teaspoon of salt.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 .cubed 1/4 cup vegetable oil 2 tablespoons vegetable oil 2 medium onions . Fry cashews in 2 tablespoons oil until golden brown (5 minutes).minced 1 teaspoon jalapeno . then cover and cook over low for 20 minutes.thinly sliced 1 clove garlic . garlic. and 3/4 teaspoon salt. Add chicken and rub to coat. Stir occasionally until chicken is golden brown and just cooked through (10 minutes). chile. Stir in 1/4 cup coconut milk and water. ginger. Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer. Add chicken.minced 3/4 cup coconut milk 1/4 cup water 1/2 cup cashews .

After the liquids have evaporated. Stir in the beaten cream and reduce the heat to low. cumin and black pepper powders. sugar. cumin and red chilli powders 1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of ginger. 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. 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. red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter. Add the chopped tomatoes. salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Sprinkle salt to taste if needed. cover and cook for about 25 minute(s) or till the chicken is fully cooked. chopped ginger and green chillies to the simmering gravy. Mix well. coriander. Page 8 of 57 Aky . Garnish with a swirl of fresh cream and finely chopped coriander leaves.CHICKEN RECIPES Butter Chicken recipe Description Ingredients For Marinate. Fry for a few seconds. Just before serving pour melted butter over the curry. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. stir fry the chicken for some time in the residual fat. 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. Add the chicken. cumin. Heat the remaining butter in a saucepan and add the red chilli.

18. For orange sauce. Ground 1/2 cup orange juice 1 1/2 teaspoons cornstarch 2 tablespoons walnut meats. Micro-cook. Remove plastic wrap. Place chicken rolls. Garnish with cucumber roses. uncovered. Halve chicken breast lengthwise.CHICKEN RECIPES Orange chicken recipe Description Ingredients 1 large chicken breast. on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly. 8. Stir in broken walnut meats. pound lightly with a meat mallet. Page 9 of 57 Aky . Cover with vented clear plastic wrap. In a small bowl stir together cooked rice. Cooked 1/4 teaspoon orange rind. on 50% power for 7 to 8 minutes or till chicken is tender. roll up jelly-roll style. Sprinkle chicken with salt to taste. if desired. 7. 6. Spoon the orange sauce atop the chicken rolls on the serving platter. 11. Repeat with the remaining rice-orange peel mixture and chicken portion. Spoon half of the rice orange peel mixture atop one chicken breast portion. 17. 15. forming a rectangle about 1/8-inch thick. Transfer chicken rolls to a serving platter. 4. Repeat with the remaining portion of chicken. 2. 16. (Chicken Breast should be skinned and boned. in a 1-cup measure stir together orange juice and cornstarch. 9. shredded orang peel. between two pieces of clear plastic wrap. Working from the center to the edges. Micro-cook the chicken rolls. in a shallow baking dish. and ground cinnamon. 10. 13. 12. boned side up. spreading it to within 1/4-inch of the edges. Finely Shredded 1 dash cinnamon. 19. 5. 14. Broken 2 cucumber roses (optional) Preparation 1. rotating dish a half-turn after 4 minutes. stirring every 20 seconds. Fold in sides. seam side down. covered. 3. Place one portion. ) 1/2 cup rice. starting with one end.

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. water. Add oyster sauce. In remaining oil fry chicken until cooked. remove. cut into chunks 8 cloves garlic. Heat oil and fry garlic until brown. garlic and sesame oil and simmer for 10 minutes Page 10 of 57 Aky . 2. vinegar. soy sauce.CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 2 chicken breasts. salt.

Mix corn flour and egg properly and add to chicken and mix. 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.Heat another skillet and melt butter and add sliced chillies and finely crushed ginger.Add fried chicken pieces and fry under medium flame for five minutes or until chicken pieces takes up the flavour of chilly and ginger. 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.Garnish with chopped cilantro and serve hot. Add chilly powder.Drain the oil and keep aside. turmeric powder and salt to chicken. Page 11 of 57 Aky . In a pan heat oil and deep fry chicken cubes until cooked. Marinate for 30 minutes. Fry for one minute.

garlic and green chillies and fry.1tsp Salt Curry leaves Preparation Cut the chicken into small pieces. Give the curry a stir. Garnish with curry leaves. Check after 10 minutes.CHICKEN RECIPES Chicken masala recipe Description A thick gravy spicy dish for rice and chapati Ingredients Chicken. If you need more gravy add water at this stage.2tsp Garlic minced 12 cloves Green chilli. Add the diced tomatoes and fry till dry. Tips 1.4tbsp Chilli powder . Page 12 of 57 Aky .4 large Tomato.2 Ginger grated . But do not boil after that. Cook uncovered until the chicken is properly cooked. Now add the pepper powder and cook covered on low flame. In a shallow vessel put some oil and heat. Water must have come out of the chicken. Add ginger. When fry add the thinly slices onion and fry till brown. Now add the chicken pieces and salt and fry till the masala coats on it. cardomom and cinnammon.4 Cinnamon . Now add chilli powder.1. coriander powder and garam masala and fry till oil starts seperating. You can add some thick coconut milk to this curry if you need more gravy. When hot add 1 tsp of fennel(sauf).5kg Onion.1tsp Garam masala . Pat dry and marinate with a lettle salt and turmeric.4 slit Coriander powder .1inch stick Cardomom . cloves.2tbsp Pepper powder .5 Sauf .1tbsp Clove .

No need to add lots of water but just sprinkle water and cook on a low flame.little coriander leaves chopped a little salt to taste oil .500 grams onion sliced . Preparation Boil and shred chicken. U can add green chillies and chilly powder as per ur desire for spicy food Page 13 of 57 Aky . then add all the powder masala and fry for few minutes till u get a nice colour.a pinch fennel (sauf) powder .a pinch jeera powder .a pinch chilly powder .4 tspn orange food colour .chopped as per ur taste curry leaves . add the shredded chicken. ginger and garlic paste and whole spices a little keep aside.1/4 tspn garam masala powder . so that the dish looks orange not red in colour. The heat oil in a heavy pan. with salt to taste and food colour and coriander leaves. or use it as a stuffing which will be featured soon Tips Add little food colour at a time. Ingredients chicken boiled and shredded . then add curry leaves. with a dish name called (muthabak).1/4 tspn green chillies . and fry the onions till light brown in colour. pepper. and it can also be used to stuff parathas. keep stirring .1/2 tspn or to taste coriander powder . U can eat this with parathas.CHICKEN RECIPES Chilli chicken recipe Description This is a dish made out of small pieces of chicken or shredded boiled chicken.2 nos turmeric powder .till the dish is orange. along with little salt. sprinkle water to avoid burning. Remove when its dry.

Add cream and finely cut capsicum and stir chicken. After 10 minutes remove the chicken from plate.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. Page 14 of 57 Aky . Keep it in a freezer for two hours. Preparation Wash chicken pieces well and garnish with ginger-garlic paste. salt and stir well. Cut onions finely and fry them in butter. When onions becomes brown add marinated chicken to it and add red chilli powder. This water will make the chicken tender. Cover the vessel with a shallow plate and pour 1/2 glass of water in a plate.garlic paste. chilli powder 1 cube cheese finely cut coriander salt to taste. Again cover it with a plate till all the water evaporates. Serve it hot and garnish with cheese and finely cut coriander leaves.

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 .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 5 Cloves garlic. peeled & halved 2 lg Onions. 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 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.

turmeric. mint. drain and reserve. garlic and ginger until onion is soft and golden. Add saffron. turn heat to a very low and steam for 20 minutes. Add chicken savoury and potatoes and gently mix into rice.) When mixture is thick and smooth. Cover saucepan tightly. fry almonds until golden. Fry stirring. cloves. There should be only a little very thick gravy left when chicken is cooked. cardamom and cinnamon stick. stirring constantly for 5 minutes. stirring occasionally until tomato is cooked to a pulp. Heat ghee and fry onion until golden. Fry peeled and halved potatoes until brown. Bring to boil. cardamom. Spoon briyani onto a warm serving dish. drain. If necessary cook uncovered for a few minutes to reduce gravy. Cover and cook over low heat. pour over rice mixture and stir well. Page 16 of 57 Aky . Garnish with the almonds and sultanas and serve immediately. until rice is coated with the ghee. Fry. Add rose water or essence and salt to hot stock. Cover and cook over very low heat until chicken is tender. cinnamon stick. salt and tomato. add chicken pieces and stir well to coat them with spice mixture. cumin. add remaining ghee and fry onion. DO NOT lift lid or stir while cooking. approx. Pour any ghee left in pan into a large saucepan. 35-45 minutes. pepper. ginger powder and rice. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan. Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. Add chilli.CHICKEN RECIPES Preparation Chicken Savoury: Heat half the ghee in a small frying pan. Add yoghurt. Fry sultanas a few seconds and set aside.

so that we’ll have a fresh flavour. Cashews 6. 4.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. curry leaves or coriander leaves in small size. In the meanwhile. Then add rice in to the pan.cinnamon 5. Curry leaves or coriander leaves 10 Pepper powder 11.Cooking oil 8. we can add a small tomato in the pan and saute for some more chillies 9. and onions. 2. And strain the water from it. Wash rice properly and strain it for not having any stones. Raisins 7. Fry cashewnuts.cloves 7.3.Chicken pieces 3. coriander powder. and turmeric powder. Chop 1 ½ onion length wise . If needed.big onion 8.CHICKEN RECIPES Chicken Biriyani recipe Description Chicken biriyani is a delicious indian cuisine. Pour oil in a cooking pan and add the above chopped items and saute for sometime. After that add chicken pieces in to it. Chop ½ onion in a very thin manner. add water as required in to it and boil till it gets cooked. Ghee 4. Chop green chillies. ani seeds 9. Keep it aside. Then add mashed masalas and keep the flame low Add pepper powder. It can be served with side dishes. All the best. Ingredients 1. Heat up a pan and pour ghee.cardamom 6.Basmati rice 2. if we want more Page 17 of 57 Aky . garlic. ginger. raisins.Wash chicken pieces properly. Coriander powder 12. In the meanwhile fry masalas and mash it. Try it. Saute for sometime.

Serve it with side dishes. Then add 2 ½ cups of hot water in to it. cloves. On the top of it. Put sufficient salt. add some more hot water and cook till water is drained. add it accordingly . Delicious chicken biriyani is ready to eat . and cinnamon. If the rice is not properly cooked. garnish with fried onion. cardamom. aniseeds. cashews and raisins. Place an oven dish and layer the rice and chicken.CHICKEN RECIPES ghee . Fry rice till a splutter sound is heard. Bake it at a low temperature for 5 or 10 minutes. Page 18 of 57 Aky .

as per required . u should see the oil come to the surface and it should look dark in colour.500 gms small pieces with bones. not too black. and curry leaves.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. turmeric a pinch oil a little vinegar for a tangy taste. add the chicken pieces and very little water just sufficient to cook the chicken. and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder). add little vinegar if u desire a tangy taste. can be eaten with rice or parathas. add the onions and fry well till golden brown. serve it hot and enjoy. add turmeric powder. at the end when the chicken is done. then add in salt and mix well. black pepper freshly ground. u can remove the pepper chicken masala with a little gravy or let it get a bit dry. Page 19 of 57 Aky .CHICKEN RECIPES Pepper chicken recipe Description Chicken made either with a little gravy or dry.a bit rough onion . then add in the ginger and garlic paste sprinkle water to avoid burning. add in the coriander leaves and stir well. then add in tomatoes. Preparation heat oil and when hot. the tomatoes should become soft and smashed. Ingredients chicken.

add the marinated chicken. Tomato 2 Big ones 6. Chicken cut in big pieces 1Kg. Onion 3 7. Add the cashew and raisin paste and remove from heat and garnish with chopped corriander leaves. 2. Black Jeera 1/4Tsp. It is good to be served with chapathi and palappam. Page 20 of 57 Aky . Grind the cashew and raisins together and set aside. Set aside for 30 min. add garlic and ginger and saute for a min. 4. saute the onion till golden brown. Ingredients 1. Ginger thinly sliced 2 Tbs. Cut the onion in thin slices and dice the tomato.CHICKEN RECIPES Chicken Vindaloo recipe Description This is a hot curry. Now add the masala paste and stir till the oil separates. and mix this masala powder in little water. Let the chicken get well coated with the masala. Mustard 1/4Tsp. Garlic thinly sliced 2 Tbs. Powder all the ingredients in 2. Cloves 4 Cinnamon 1" piece Cardamom 2 3. Now add 1 1/2 cup of water and salt to taste. Cashewnut soaked in water 10 Raisins (Kismis) " 10 5. Whole red chilli 5 Black pepper 1 1/2Tsp. Corriander leaves 1 bunch Preparation Marinate the chicken with some salt and turmeric powder. Add the diced tomatoes and after 2 min. In a wok heat some oil. Cover and cook in medium heat till the chicken is well done.

gingergarlic paste and soya sauce. cook the chicken for just 3 minutes. 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. heat oil in kadai. add the cooked chicken and fry till golden brown. keep the cooker open and evaporate all water.(cook in medium to slow flame) add lime juice and serve garnished 2with onion rings Page 21 of 57 Aky . chillie pdr. turmeric pdr. put sliced onions. fry for a minute till li golden brown.CHICKEN RECIPES Fried Chicken recipe Description Its quite easy to prepare this dish and you could relish it with rice and this could be had as a snack also.

then add the other chopped ingredients & continue to fry on low heat for 2-3 mins. Turmeric pwd & salt. 1 bunch each fresh coriander & Mint. Add the tamarind pulp & continue cooking until the gravy is thick. Fry the onions until pink in colour. Dhal. Ingredients Chicken Chilli fry Ingredients: 1/2 kg chicken. garlic. ¼-1/2 level tspn turmeric pwd.. a small marble sized ball of tamarind mixed in 1 cup of water. 4-5 Green chilies. Salt to taste. 2” piece ginger. 3 large onions. Slice finely the remaining 2 onions. 1 ½ tspn Chillie powder. chilies. Add the chopped tomatoes & fry till tomatoes are soft. Add the chillie powder & continue to fry for 2 mins. or with an accompaniment of Rasam. Preparation Method: Boil the meat in just enough water to cover. cook for 20 mins. Tomatoes 2 med size finely chopped. 1-1 ½ tspn. Cook for 5-8 mins. 6-8 Peppercorns. finely mince the ginger. Page 22 of 57 Aky . 6-8 pods garlic. Add the Garam Masala Powder mix well remove from heat & serve with rice or bread. coriander leaves & mint. now add the boiled meat & the soup. Along with 1 onion finely sliced. Sambar etc. peppercorns.CHICKEN RECIPES Chicken Chilli fry recipe Description This chicken fry is quite nice to be eaten with steamed rice. Garam Masala pwd.

2 med. Curry leaves & Mustard Seeds. garnish with freshly chopped coriander leaves.finely minced. Oil-4-6 tbspns. 6 dry Red Chillies – deseeded. Corriander powder – 1tspn.size Tomatoes . For Garnish:Chopped Corriander leaves –2 tbspns Preparation Wash the Dhal & cook till soft (say for 10 mins). Garlic Paste – ½ 3/4 tspns. when Oil is hot. Salt to taste. Corriander Powder. Ingredients ½ kg Chicken – skinned & cut into small pcs. now add the chicken pieces mix well & keep frying for about 8-10 mins – aft this add the cooked Dhal & water mixture. Size Onions finely minced. Page 23 of 57 Aky . Mango powder – 2 tspns. 1 tspn. add the minced Onions. Ginger paste – ½ tspn. Tips Note: For a Variation. You could add 2 boiled.¾ tspns. dry red chillies.CHICKEN RECIPES Chicken & Dhal Curry recipe Description This is a good dish which could be served with Rice or breads. Keep aside. 2 med. Heat Oil in a vessel. ½ . skinned & cubed Potatoes too to the Curry – this you could do at the stage when adding the Dhal.¾ tspn. at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft. Mustard Seeds. ½ cup Channa Dhal (split yellow lentil). fry till Onions are transparent & the Mustard seeds crackle – now lower flame & add the Ginger & Garlic Paste & fry for 2 mins. 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. a few Curry leaves. Goes well with Chappatties/Parathas or Plain steamed Rice. Wash.. chillie Pwd. add Chillie Powder. drain & keep aside. Garam Masala – ½ . 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.

Turmeric Powder. adding the Masala Water if necessary .add the Vegetables & Chicken pieces.(after broiling) to a fine paste.finely sliced. Chillie Powder. Corriander Powder.fry for 2 . fry till the oil comes to the surface say for about 2 mins.(Masala Water is got after you grind the Ginger/Garlic/Sombu to a fine paste. mix nicely & continue to fry the Masala. No Tamarind Pulp or Lime Juice for this Curry.CHICKEN RECIPES Chicken. place on gas add Oil .when Oil is hot add the sliced Onions & Curry leaves & fry to a golden brown . Vegetables . wash nicely drain & keep aside. Sombu. Now add Salt to taste. Puris. & the Oil floats on the surface. Grind to paste: Ginger. Chappatis etc.3 mins. ½ tspn. 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 .Keep aside. Preparation Method Take a Vessel. Drumsticks & Potato Curry recipe Description Very tasty Chicken Curry. Garlic. Oil for frying the Onions & Masala . Keep aside. Remove from heat & Serve with Rice. Salt to taste. sufficient water. Chillie Powder. use for frying). 2 Tbspns. Turmeric Pwd.(Drumsticks cut into 2" long pcs. Use extra Tomatoes only. Page 24 of 57 Aky . wash the Mixie & keep this water. Curry Leaves (few). add the Coconut Paste mix nicely till the paste blends in with the Masala . Skin. Extra Tomatoes. once again mix well cover & leave to cook till the Vegetables & Chicken is boiled & the gravy has thickened.clean. Potatoes skinned cut in 4 pcs lengthwise) . 3 Tbspns. cut into desired pieces. till a nice aroma arises.8-10 Tbspns. Corriander Powder.1 No. everyone will love it Ingredients Ingredients Onions . add the chopped Tomatoes & continue to fry till the Tomatoes are soft & add the Ginger. Chicken . Coconut to be ground to paste separately.

you can get a chinese chicken smell. Tomato sauce . recipe Description Ingredients Chicken . put onion. Oil . put tomato and make a good mix. add only sifficient water. when it gets well soaked in the oil and absorbs it. Let it get cooked well.1 Curry masala . you can increase the flame and control it.a bit. Page 25 of 57 Aky . put ginger and garlic.1 Kg Carrot . Onion -1 Ginger .3 teaspoons. When the smell of these vegetables come. After that add the masala mixed with water as paste. when it starts to become slight brown.5 teaspoons. Ajino motto .5 teaspoons.2 tea spoons. After that add capsicum and carrot.2 tea spoons Garlic .Sufficient. Suddenly it will absorb the flavour of the vegetables.CHICKEN RECIPES Chicken sauce curry. tomato sauce and ajino motto. Then add soy sauce. not much. add chicken and mix well. And when it is finally cooked. Soy sauce .1 Tomato . Don't wait till the capsicum and carrot go soft. And afterwards depending on the amount of gravy one requires.1(big) Capsicum. Preparation Put oil and heat it.

lemon juice and salt. Grind nicely the ingredients in Group 1. Ingredients 1 Kg skinless Chicken 1 teaspoon Lime juice ½ teaspoon Black Pepper Salt to taste Oil 3 table spoon Group 1 Onion 3 medium size Garlic 4 cloves Ginger 1 small piece Green chilies 4 Coriander leaves 1 bunch Capsicum 1 (medium size) Tomato 1 small Group 2 Red chilly Powder ½ tea spoon Turmeric Powder ½ tea spoon Masala Powder ½ tea spoon Preparation Marinate chicken pieces with pepper powder. Page 26 of 57 Aky . Take oil in a cooking dish and heat. Bake for 15 minutes in moderate temperature.CHICKEN RECIPES Spicy Chicken recipe Description Very less effort is needed. Set aside for 30 minutes. Add 1 cup of water and cook until chicken becomes tender and gravy becomes thick. Especially this saves the time of working mothers. Now add baked chicken. When oil is hot. add to this the ground ingredients (in Group 1) and ingredients in Group 2. Fry until oil separates.

onions and screwpine leaves and fry till golden brown. 4) Add chilli paste. 6) Add tomato paste and let it boil. Page 27 of 57 Aky . Add cinnamon stick and cardarmon.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. 3) Add ginger and garlic and tomato.Keep it aside. 5) Add the mixed masala and water. 2)heat oil fry. 7) add chicken and simmer 8) garnish with corriander leaves.

soya sauce.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. garlic. salt all over the chicken. pepper. Rub in the ground masalas. marinate the chicken for at least 1/2 hour. cinnamon and cardmoms. Page 28 of 57 Aky . poke chicken all over with a fork. when the chicken is cooked. heat oil and fry chicken till golden brown turning all the time. now pressurecook the chicken.

Or you can sprinkle grated egg over it. Stir well and remove from fire.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 until chicken turns into golden brown colour. salt and kasoori methi powder. When chicken is cooked well. Take it out and peel away the skin. till its color changes slightly. Put tomatoes in hot water for 2 minutes. Page 29 of 57 Aky . coriander powder and stir. ginger –garlic pastes. Cut onions and fry it in oil. Heat butter in a pan. add cinnamon. add tomato. Make a paste of this tomato-onion and cashew nut. Before serving add cream over it.onion paste. Add chilly powder. Fry it and then add chicken pieces. cardamom and cloves.

Stir well. over mediumhigh heat to ensure that the chicken is cooked through. heat oil (enough to deep fry the chicken pieces) and when oil is hot. add garlic and ginger pastes and fry until it turns brown. Do this in small batches. Now add the chicken pieces and stir. 3.Heat the two tablespoons of oil in a wide skillet and when oil is hot.Cut chicken breast into bite sized pieces. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. 2. while stirring periodically. Lower the heat to medium-low and add butter milk. black pepper and salt to taste. until the liquid is absorbed/evaporated and the meat looks dry. fry the chicken pieces until they are golden brown on all sides. At the end of half an hour. corn flour. Add chili powder. 4. in a deep bowl.In a deep skillet. egg whites and refined wheat flour or all-purpose flour. and salt to taste. food coloring. mix all the following thoroughly: the above chicken pieces. Raise heat to high and cook.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. Set aside for 30 minutes. Remove from oil and set aside.Remove the skillet from heat and add lemon juice. Serve with white rice Page 30 of 57 Aky .

coriander powder. chilly powder.two tbsp Salt-to taste Preparation Grind garlic and ginger separately and keep taste Cashew nuts.1 tbsp Garam masala. Instead you can add any chicken masala available in shops) Coriander powder.CHICKEN RECIPES Spicy tomato chicken recipe Description Ingredients Chicken. Add chopped coriander leaves. Do not add water. green chillies and sauté till the oniond become light brown. Use semi ripe tomatoes.¾ kg. If properly done the dish will look reddish brown in colour. Take it from fire when the gravy becomes thick. then the cream will make it smooth. ground ginger. mashed into a fine paste Big onions-1/4 kg.few Cooking oil. bay decorate Raisins. Add pieces of chicken and mix well with the spices. Mash tomatoes into a fine paste. cut into medium sized pieces Tomatoes. Heat oil in a pan and add cut onions.½ cup – Optional Curry leaves. salt and sauté again for a short while. finely chopped Ginger-100g Garlic-50g Green chillies. Tips Let the tomato gravy be too thick when you finish cooking. curry leaves. Page 31 of 57 Aky . Fry cashew nuts and raisins and decorate the dish with that. Cover it and cook till chicken is done. Stir in cream (instead thick milk can be added).4 nos Ground masala – 3 tbsp (includes cinnamon. clove. Add the ground masala.1 tsp Coriander leaves. Finally add 1tsp garam masala .to decorate Cream.1kg. Then add the tomato puree.1 tsp Chilly powder. garlic.

1/2 kg. saute onion. garlic and green chilli paste-1 table spoon. Preparation Heat oil. no need to add water. once the masala becomes golden. once the onion becomes tender. add tomatoes and chicken masala. roti etc Ingredients chicken cubes. oil-2 table spoon.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. put the ground paste and stir well. tomatoes-2. ginger. then add chicken cubes and stir well. onion-2. once the gravy thickens. bread. Page 32 of 57 Aky . roti etc. bread . garnish with corriander leaves and serve with rice.

Add yoghurt tomatoes. Add garlic & ginger continue to fry till light brown. red chilli powder.30 minutes or till the chicken is fully cooked and browned. Add the cardamom and chicken cook for about 15 . Page 33 of 57 Aky .CHICKEN RECIPES Kashmiri Chicken recipe Description Ingredients 2. Add ground cashew and cook for another 3 minutes.20 minutes on medium high flame. Keep cooking and stirring constantly for another 20 .0 lbs of chicken breast skin removed 1/2 cup yoghurt 1 cup ground onion 1/2 cup ground cashew nut (soak cahew for an hour or more to make grinding easier) 2 med tomatoes cut into small pieces 1" square of fresh ginger ground 5 -6 cloves of garlic ground 6-7 whole green cardomom 1 tsp (more or less) of cayenne pepper or red chilli pwd 2 tbsp of sliced almonds 2 tbsp of corn oil Preparation Heat the oil. add the ground onion and stir till rose colored. Garnish with almond slivers and serve.

Page 34 of 57 Aky . Tomato 200 gms..½ tsp Garlic -2 pearl Cloves Bay leaves Cinnamon -2 Cardamom (optional) -2 Pepper corns. Salt To taste Oil Preparation Chop the onions and tomato. tomato. Green chilly -2 nos. Cut the green chilly. garlic flakes. when they are soft add the ginger garlic paste.5 tsp. Add little water till the onions and tomato cook well. In a pan heat the oil and sauté the onions. Crush the peppercorns. When the gravy is thicken remove from the fire. Add chicken and water. Stir it well and cook till the chicken is cooked. turmeric powder and mix them well. Lastly add green chilly. Serve it hot . To this add the crushed pepper and salt.500gm Onion 200 gms. Ginger garlic paste -1 tsp.CHICKEN RECIPES Pepper Chicken recipe Description Ingredients Chicken. Lemon -1 Turmeric powder.

1 cup Onion chopped .1 tsp. add the garam masala.According to taste Preparation Method In a pan heat oil and fry the onions. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water. On top of the chicken you can add a few chopped onions.Roll it up and serve hot with ketchup Page 35 of 57 Aky .CHICKEN RECIPES Chicken Roll recipe Description Ingredients Cooked chicken . Fry well. Then add the tomatoes and the chicken. salt and chilli powder. Fry well. season with salt. Now in a bowl beat the eggs. Then add the tomatoes and the chicken. Fry this till done. Garam masala . season with salt. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water. salt and chilli pd. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.1 Tomato chopped .Roll it up and serve hot with ketchup. Now in a bowl beat the eggs.1 tsp.1 small Ginger-garlic paste . Tortilla-few Eggs . Comments by Visitors Preparation In a pan heat oil and fry the onions. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. add the garam masala. cilantro and a dash of lime.2 Salt & chilli powder . When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix. cilantro and a dash of lime. Fry this till done. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. On top of the chicken you can add a few chopped onions.

Oil For deep fry Tomato sauce 2tsp. Page 36 of 57 Aky .CHICKEN RECIPES Chinese hot chicken recipe Description Ingredients Bone less Chicken 250 gms. To this add sugar. egg and a little salt. Refine flour (Maida) 1tsp. Corn flour -1 tsp. red chilly and add the fried chicken. tomato sauce and black pepper powder. Heat oil in a pan. Salt To taste Black pepper powder 1tsp. Deep-fry each piece of chicken separately. schezwan sauce. Schezwan sauce 1 tsp. When they turn golden brown drain the excess oil and remove. Egg 1no. Mix the chicken with corn flour. Sauté onions. Small onions Preparation Bone less Chicken 100 gms.

200 gms 8) Egg . black pepper to taste 12) Garlic & ginger paste.CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce .a pinch 11) chilli powder. 4) Heat a little oil in a pan and fry the onions. .1 9) Bell pepper .4 tsp Preparation 1) Mix the flour. beaten egg. salt. Page 37 of 57 Aky . chilli powder to make a fine aste. add pepper. 8)boil well and serve hot. ginger and garlic pieces 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. 7) Add the agin-o-motto and coriander leaves. 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 cut into small pieces 10) Agin-o-motto . ginger garlic salt.300 gms 3) 200 gms Ginger cut into small pieces 4) 300gms Garlic cut into small pieces 5) Coriander leaves 6)1 Onion cut into long pieces 7) All purpose flour .

Add one by one and fry well. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. Once the chicken becomes soft. Fry it on both the sides and serve hot with coconut chutney or ketchup. finely sliced capsicum. pinch of garam masala adding little water to a thick batter consistency. Garam Masala -1 tsp. Egg -1 no. salt. Chilly powder.CHICKEN RECIPES Filled Chicken Chappathy recipe Description Ingredients Bone less Chicken -1 cup Onion -½ cup Capsicum -1 no. chilly powder. Tomato -1 no. Stuff the chapathi with the filling and roll it tight. Oil -2 tbsp. For Coating: Mix gram flour.2 to 4 nos. crushed chicken and salt. cumin powder.½ tsp. Page 38 of 57 Aky . add garam masala and chopped coriander leaves and mix well. egg. Roll in the coating-mixture and shallow fry it in oil. green chilly. Roasted Cumin powder -1 tsp. Coriander leaves -1 tbsp. half cooked Chapathi. tomato. Green chilly -2 nos.

2 tsp Rice powder . Add cinnamon. Heat dalda in a pan and fry the sliced small onions. When meat is cooked.10 Aniseed . cloves and the ground masala and saute onions.1 pinch Preparation Clean the chicken and cut into pieces of desired size.3 oz Button onion sliced . ginger and saute again adding the chicken pieces last.1 cup Butter .1 Garlic .1 level cup Green chillies . add butter mix well and form into balls. Grate coconut and make three extractions of coconut milk.6 Pepper corns . cover the dish and continue to simmer. Put in the dumplings.1 dsp Cumin seed . the second with three cups and the third with 2 cups of water. garlic and coriander. When meat is tender add first extraction of coconut milk and serve hot. The first extraction with one cup water.1 Dalda or Ghee .1 piece Coconut (big) . to the chicken and allow it to simmer.1/2 tsp Onion pieces . green chillies. Grind together cumin seed.8 Ginger .1 piece Coriander broiled . add the second extraction of milk and bring to boil.1/4 tsp Turmeric . turmeric. Add the third extraction of coconut milk with a little salt.1 piece Cloves .CHICKEN RECIPES Kozhi piddi recipe Description Ingredients Chicken (tender). Page 39 of 57 Aky .1 dsp Cinnamon . Mix the flour with salt and one cup boiling water.

fish sauce and bell pepper.CHICKEN RECIPES Red Curry Chicken With Basil recipe Description Ingredients 2 Tbsp vegetable oil 1 & 1/2 Tbsp Red Curry Base 1 can Coconut Milk. Season to taste with more sugar or seasoning sauce as desired. 4 Add the sliced chicken. Simmer for 4 minutes. sliced into bite size pieces 2 tsp sugar 2 tsp Fish Sauce 1 red bell pepper. Serve over rice. Cook over medium heat for 4 minutes. chopped Preparation 1 Heat the oil in the frying pan over medium heat. so that it is dissolved and foaming. cored and sliced 10 large basil leaves. Simmer until the chicken is cooked. stirring occasionally. shaken 1 & 1/2 lbs ( 750 g ) boneless skinless chicken breasts. 3 Stir in the can of the coconut milk. about 3 minutes more. Page 40 of 57 Aky . 2 Add the curry base and simmer for 2 minutes. 5 Stir in the sugar. 6 Add the chopped basil.

300 gms ( cut into 1" cubes ) Large onions .8 to 10 tsps Cinnamon .3 pieces Big Black Cardomom .1/2 tsp Kalonji .5 no's Kasuri methi .4 large cups Boneless chicken breast .1/2 tsps Dry Red chillies .1 piece Jeera .CHICKEN RECIPES Chicken dum biryani recipe Description Ingredients Basmati Rice .1 cup Almonds .12 to 15 pieces ( whole ) Garlic .1/2 tsp Dry Dhania seeds .1" inch stick Ghee .1 no ( cut into 1" cubes ) Fresh curd/plain yoghurt .8 to 10 pieces Raisins .1 whole 250 gms wheat flour salt to taste Fresh green coriander chopped fine.3 tsp Turmeric powder .3 no's Large Tomatoes .8 to 10 pieces ( whole ) Kaju .1/2 tsp Shahi Jeera . Page 41 of 57 Aky .6 to 8 pods Ginger .1" stick Green cardomom .2 no's Medium size potato .1/2 tsp Star anus .

Heat 4 cups of water in a vessel and bring to a boil.salt to taste. Remove and garnish with fried onions. kasuri methi. Drain tomatoes and peel the skin. Remove and drain.CHICKEN RECIPES Preparation Clean and wash the chicken pieces and keep aside. Drain in a collander and keep aside. In the left over ghee fry the thinly sliced onions till they are crisp and brown. Take a heavy bottomed tava. ( Approximately takes 5 to 7 mins ). add a teaspoon of salt and bring to a boil. garlic. Cut one large onion into thin long slices. Take a right fitting lid for the vessel. star anus. Grind the ginger. top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered. mix well and set aside to marinate for atleast 3-4 hours. Add this masala mixture to the chicken pieces. almonds. cinnamon. kalonji. 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. onion and tomatoes to a smooth paste. almonds and raisins. 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. Heat a kadahi and dry roast dry chillies. Grind the roasted ingredients in a mixer to a smooth powder. and before removing from gas just add the turmeric powder and mix well. Meawhile heat 6 cups of water in a vessel. Now take a heavy bottomed vessel and coat it with ghee. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. Heat ghee in a kadahi and seperately fry Kaju. cover and seal the lid to the vessel with the wheat dough. Page 42 of 57 Aky . coriander seeds. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water. heat it and put the gas on simmer. shahi jeera. Now knead the wheat flour to make a nice dough. Cut two large onions into big pieces. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well. Remove and drain. jeera. Add a layer of rice.

capsicum and tomato. Over this add the chicken pieces. capsicum. Cut or shred the vegetables into desired size and shape. tomato and the grated cheese. Oil Preparation Boil the chicken in water with pepper and oil and after it is cooked make it into small bits. Oil Page 43 of 57 Aky . Spread tomato sauce on the harder surface of pizza base. To this add onions. 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. Top this with the 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. Variation: Chicken sausages can be used in the place of chicken.

Roasted Cumin powder 1 tsp. Chilly powder ½ tsp. 75% cooked Chapathi 2 to 3 nos. Stuff the chapathi with the filling and roll it tight. Green chilly 2 nos. Tomato 1 no. Onion ½ cup Capsicum 1 no. Oil 2 tbsp. salt. Once the chicken becomes soft. pinch of garam masala adding little water to a thick batter consistency. julian cut chicken and salt. cumin powder. Garam Masala 1 tsp. finely sliced capsicum. Roll in the coating-mixture and shallow fry it in oil. Page 44 of 57 Aky . Add one by one and fry well.CHICKEN RECIPES Chicken filled Chappathy recipe Description Ingredients Bone less Chicken 1 cup Egg 1 no. tomato. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. chilly powder. add garam masala and chopped coriander leaves and mix well. green chilly. For Coating: Mix gram flour. egg. Fry it on both the sides and serve hot with mint chutney or any ketchup. Coriander leaves 1 tbsp.

onions.Red Chillies .Tomatoes. required 14. garlic.Cook the chicken curry until quite dry.CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients .2-3 Nos.4 5. 2.grated . Page 45 of 57 Aky . 6. cinnamon.6 Nos.Remove the masala. cloves.Onion (Big) .Then add the chicken pieces. 7. coriander leaves to a fine paste without water.12 Flakes 8.Cloves .10 Nos. cut finely .A handful 11.Cinnamon . salt and stir on low fire for 10 minutes.2 Nos. 3. chopped tomatoes.2 tsp 3. 5.Coriander seeds. ginger. 10.Ghee (For Frying) .3 Nos.pass water in the mixer jar and keep water aside.Then add the ground masala and masala water. 6. 7.Coriander Seeds .Fry the grated coconut till brown in colour in a little ghee.2 tsp 4. 13.Grind together fried grated coconut.Coconut.Coriander Leaves . red chillies.To Taste Preparation 1.Onions.Chicken .Chopped .Ginger . 4.Garlic .Salt .1 Inch Piece 9.1 Kg 2.In a vessel heat 2 tsps ghee and fry onions till brown.

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. stirring until lightly browned. Serve topped with fresh chopped tomatoes. Page 46 of 57 Aky . sour cream and chips. Reduce heat and simmer 1 hour. Stir occasionally. Makes 6 servings. Stir in remaining ingredients. Heat to a boil.

Cover and cook in low heat for 15-20 minutes.Then fry ginger.cut into very small bits garlic .half the quantity of chilly powder and Garam Masala.then add soy sauce and tomato ketchup.garlic and then add onions and fry them util they are soft.1/4tbsp ginger .Its quite an easy dish and will be much appreciated at special occassions.A tsp of butter can be added to this in the end.CHICKEN RECIPES Soy chilli chicken recipe Description Its best to be served with ghee rice or chappatti varietes. lightly fry 3-4 cardomoms.5 inch.Then add chilly and garam masala pwder.5kgs chilly powder .a small bark of cinnamon and 2-3 cloves.Make this into a gravy.Then add the marinated chicken.preferably heavy aluminium vessel.5tbsp Onion . In vessel.3/4 tbsp GaramMasala . Meanwhile in another vessel.1.Close and cook on low to medium fire for 25 minutes.2-3 Oil .7 pieces soy sauce .3tbsp tomato ketchup .Now add the prepared chicken and mix . Page 47 of 57 Aky .6tbsp Salt to taste Preparation Marinate chicken with 1tbsp oil.4-6 Green Chillies .1.fry it for a while. put 2tbsp oil and fry half the ginger and garlic lightly.4tsp soy sauce.2. Ingredients whole chicken or boneless chicken .

marinate chicken 3hrs 2.mix all welland oil comes up add chicken piecesand till it is well cooked. 5.add masala powders and stir few minutes. onion.if water dries chicken covered with masala well.add tomato puree soy saucce and salt if need. 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.garnish with capcicum and coriander leaves Page 48 of 57 Aky . 3. remove from the fire 7.heat the pan and put oil saute ginger .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. till it turns brown. 4. 6.garlic .

Add the soy sauce and let it boil Add the fried chicken pieces to the boiling mixture. Page 49 of 57 Aky .200 gms Egg . beaten egg. chilli powder to make a paste.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 . black pepper to taste Preparation Mix the all purpose flour. salt.1 cut into small pieces Agin-o-motto . Add the agin-o-motto and coriander leaves. Add the chicken to the paste and let it for 45 minutes Heat some oil in a pan and deep fry the chicken. ginger and garlic pieces.CHICKEN RECIPES Chicken Manchurian recipe Description Fried Chicken with hot sauce Ingredients 1 kg of small pieces of chicken Soy Sauce .a pinch chilli powder. bell pepper. Heat a little oil in a pan and fry the onions. salt.1 Bell pepper . ginger garlic paste.

1 tsp garam masala .4 ts turmeric powder .2 tsp coriander leaves Ground almond .1/2 tsp dhaniya powder .1 tsp cumin powder . close the vessel with a lid and let it to marinate for about an hour.1 tsp salt to taste curd .1 chopped tomato puree . For the gravy : Page 50 of 57 Aky . 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.out of one small tomato ginger & garlic paste .1/2 cup beaten well For the Gravy Ingredients : Onion .2 tsp ginger & garlic paste .500 gms of boneless chicken ginger & garlic paste . Ingredients Chicken tikka masala Chicken .1/4 ts chilli powder .1/4 tsp coriander powder . After the chicken is marinated.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 tsp salt to taste oil .8 tsp garam masala powder .2 tsp turmeric powder .CHICKEN RECIPES Chicken Tikka recipe Description A spicy chicken curry for rotis and naan.

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. and let the gravy come to a boil after adding the chicken pieces. fry onions till they turn golden brown.CHICKEN RECIPES Heat oil in a pan . Add ginge & garlic paste and let them fry till the oil seperates Then add all the masala powders to it. and then add the tomato puree. Then add the cooked chicken pieces. Page 51 of 57 Aky . Remove the dish from the stove and add the coriander leaves and garnish.

CHICKEN RECIPES Chicken 65 recipe Description Ingredients Boneless Chicken . An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties. Garnish with slightly sauted sliced onions and green chillies. Pat dry with paper towels (to remove excess oil).a little Oil .2 tsp Salt .1. heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Page 52 of 57 Aky .2 tsp (or to taste) Lime Juice . curry leaves and lime slices.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.2 tbsp Ginger garlic paste .1 .to taste Food coloring .5 lb cut into bite sized pieces Chilli powder .for deep frying For garnish: Curry Leaves Green Chillies – finely chopped Red Onions .3 tbsp Curd . Then.

Add the garlic. Heat the remaining oil in the same pan and add the curry leaves. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. Cover and cook on low heat for about 25 minutes or till the chicken is tenderised. water and the coconut paste. whole red chilli(es). turmeric powder. Garnish with finely chopped coriander.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. coriander and red chilli powders along with the grated coconut. green chilli(es) along with the chopped onions. Mix well. Sprinkle salt to taste. ginger. Add the chicken. Allow to cool and grind with little water to make a thick paste. Fry on medium level for about 3 minutes or till the onions are light brown in color. Page 53 of 57 Aky .

Cloves: 12. In a large plate beat the yogurt. the onion. thin paste. ginger to a paste. Serve immediately. Set it alight and sprinkle with Indian curry powder. Clean the chicken thoroughly and make three or four shallow cuts on either side. Skewer the chicken. Chilly powder: 2 tsp. Curry powder: 1 tsp. Ginger juice. with the back of a spoon blend this mixture well to form a smooth.garlic. Squeeze out its juice and throw residue away.CHICKEN RECIPES Chicken Thandoori recipe Description Ingredients Chicken: 1 kg. Apply into the chicken. Lemon : 1 Preparation Grind onion. Just before removing it pour one spoon hot fat over the Tandoori chicken. Page 54 of 57 Aky . Onion: 1. Allow it to cook for 20 minutes until it turns golden brown colour. Coriander : ½ tsp. Ginger: 1 inch-piece. Cumin: 1 tsp. the vinegar and the juice of the Lemon. garlic. rubbing carefully with a spoon. Vinegar : 2 tb sp. Yoghurt : 3 tb sp. In to this add the coriander and cumin powder. Garnish with raw onion rings and mint leaves. Allow the chicken to marinate for 4 hours in the refrigerator. tie its legs to the skewer and place in oven. Salt [required].

Then put it under the broiler for about five minutes.2 nos Curry leaves . Page 55 of 57 Aky .1 tsp Preparation Clean the chicken and cut into big pieces. Serve it hot with chappathi.2 inch piece Onion . Remove from the marinade and bake for 45 minutes in a 400 degree oven.1 tsp Yogurt . Put the chicken pieces into the mixture and marinate for five to six hours.2 lbs Lemon juice . Make two slits on each pieces and rub it with lemon juice and salt. Keep it aside.CHICKEN RECIPES Tandoori Chicken recipe Description Ingredients Chicken .1 cup Ginger .5 cloves Salt .2 Green chillies .5 nos Garlic . Blend the remaining ingredients.5 tsp Salt . In between Paste the chicken with the mixture 2-3 times.

Dry red chillies . Saumf .2. saumf. 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 . Cinnamon stick . cloves.5 nos. Curry leaves .1 inch chopped. Ginger . Garlic . coriander.5 tsp. Oil . Jeera (cumin seed) .2lbs. curry leaves and garlic. Cloves . Sauté for 5 minutes.CHICKEN RECIPES Chicken Chettinadu recipe Description Ingredients Chicken (cut into big pieces) . Tomatoes . Poppy seed .3nos. Black pepper . Grind it into a coarse paste.2 tsp. Coriander seed .1 inch. Water . Fry for another 7 minutes.2 tbs. Onion .½ tsp. Put rest of the oil in a cooking pot and sauté the onion with cinnamon stick. jeera.1 ½ cup Preparation Put 2 tbs of oil in a frying pan and lightly roast the chili. add chopped tomato and the masala paste.10 nos.2 tbs.3 nos chopped.1 tsp. black pepper and poppy seed.3 cloves.

12 Flakes 8. Page 57 of 57 Aky . coriander leaves to a fine paste without water. 7.Cook the chicken curry until quite dry.Chicken .Cloves .4 5.pass water in the mixer jar and keep water aside. salt and stir on low fire for 10 minutes.Salt .1 Kg 2.Onion (Big) .A handful 11. 13. 2.In a vessel heat 2 tsps ghee and fry onions till brown 5. chopped tomatoes.Coriander seeds.Ghee (For Frying) .Coconut. red chillies.Then add the ground masala and masala water.2-3 Nos. cloves.Grind together fried grated coconut.Chopped . required 14.2 Nos. 6. cut finely . 4.Ginger .10 Nos.Onions.1 Inch Piece 9. 10.Remove the masala.Red Chillies .grated .2 tsp 3.6 Nos. 3.Tomatoes.Fry the grated coconut till brown in colour in a little ghee. garlic.Coriander Leaves .Garlic .3 Nos.2 tsp 4.Cinnamon . cinnamon. onions.CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients 1. 7. ginger.Coriander Seeds .To Taste Preparation 1.Then add the chicken pieces. 12.

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