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Chilli Chicken Chicken Tikka Chicken manjuriyan Black Pepper chicken curry Butter Chicken Orange chicken Garlic Chicken Chilly chicken fry Chicken masala Chilli chicken Capsicum Butter Chicken Chicken Briyani Chicken Biriyani Pepper chicken Chicken Vindaloo Fried Chicken Chicken Chilli fry Chicken & Dhal Curry Duck Roast Chicken & Dhal Curry. Chicken, Drumsticks & Potato Curry Chicken sauce curry. Spicy Chicken
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Sambaal Chicken Chicken Roast Butter Chicken Chicken 65 Spicy tomato chicken chicken masala Kashmiri Chicken Pepper Chicken Chicken Roll Chinease hot chicken Garlic Chicken Filled Chicken Chappathy Kozhi piddi Red Curry Chicken With Basil Chicken dum biryani Chicken Pizza Chicken filled Chappathy Dry Chicken Curry White Chicken Chilly soy chilli chicken Chicken with tomato gravy Chicken Manchurian Chicken Tikka Chicken 65 Kerala Chicken Curry
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Chicken Thandoori Tandoori Chicken Chicken Chettinadu Dry Chicken Curry
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Chilli Chicken recipe
Ingredients Boneless chicken cut into small cubes(1 whole chicken) 1 tablespoon tomato sauce, 1 tablespoon chili sauce, 2 tablespoons Soya sauce, 2 tablespoons vinegar Salt to taste, 6 green chilies 4 big onions (chopped), 1 heaped tablespoon corn flour, 2 eggs, 1 teaspoon ajinamoto, Refined cooking oil
Preparation Wash the chicken pieces and dry them. Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt. Beat the eggs and pour them on the chicken pieces. Add half a tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2 hours. Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the rest of the sauces and a pinch of salt. Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan. Add the ajinamoto. Stir well and serve hot.
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CHICKEN RECIPES Chicken Tikka recipe
Description North Indian Chicken Curry
Ingredients Chicken 1 Kilo or 4 boneless chicken breasts cut into bite size pieces Garlic 3-4 Cloves to marinate Ginger 10 Grams peeled (to marinate) Onion 1 Small Piece peeled (to marinate) Curd (Yoghurt) 150 ml (to marinate) Chilly Powder 1 Teaspoon (to marinate) Coriander Powder 2 Teaspoon (to marinate) Garam Masala 1 Teaspoon (to marinate) Lemon 1/2 Piece lemon Juice (to marinate) Oil 1 Tablespoon (to marinate) Salt To Taste (to marinate) Onion 1 Piece peeled and thinly sliced (for garnish) Lemon 1 Piece halved length wise and sliced thickly (for garnish) Corriander Leaves 1 Fistfull washed and chopped (for garnish)
Preparation 1Grind onion, ginger and garlic in a food processor. 2. Add this to all other ingredients except chicken and mix well. 3 Add chicken and mix well. 4 Marinate overnight in a fridge. Keep in an airtight container otherwise everything else in the fridge will smell of garlic and spices! 5. Preheat oven to maximum, 240 C or 475 F. 6. Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning. 7. Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue. 8 Remove chicken from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.
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bell pepper.CHICKEN RECIPES Chicken manjuriyan recipe Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce . 4) Heat a little oil in a pan and fry the onions.1 9) Bell pepper .a pinch 11) chilli powder. chilli powder to make a paste. salt. 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. black pepper to taste Preparation 1) Mix the all purpose flour. ginger and garlic pieces.200 gms 8) Egg . 7) Add the agin-o-motto and coriander leaves. Page 6 of 57 Aky . salt. beaten egg.1 cut into small pieces 10) Agin-o-motto . 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. ginger garlic paste.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 .
cubed 1/4 cup vegetable oil 2 tablespoons vegetable oil 2 medium onions .minced 1 1/2 teaspoons ginger . Add chicken. then cover and cook over low for 20 minutes. Fry cashews in 2 tablespoons oil until golden brown (5 minutes).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 . ginger. garlic. peppercorns. Page 7 of 57 Aky . Cover with plastic wrap and let stand at room temperature for 30 minutes. Drain on paper towels. stirring until golden (8 minutes). Heat 1/4 cup oil over medium high and add onions.minced 3/4 cup coconut milk 1/4 cup water 1/2 cup cashews . Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer. and 3/4 teaspoon salt. turmeric and 1/4 teaspoon of salt. Stir occasionally until chicken is golden brown and just cooked through (10 minutes). Stir in 1/4 cup coconut milk and water. We can serve this with the any rice varieties. chile.coarsely chopped 1 teaspoon lemon juice Prepration Combine coriander with cumin. stirring. Add chicken and rub to coat.minced 1 teaspoon jalapeno .thinly sliced 1 clove garlic .
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. cover and cook for about 25 minute(s) or till the chicken is fully cooked. Add the chicken. Fry for a few seconds. Garnish with a swirl of fresh cream and finely chopped coriander leaves. Just before serving pour melted butter over the curry. red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter. cumin. Add the chopped tomatoes. 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. Mix well. Stir in the beaten cream and reduce the heat to low.CHICKEN RECIPES Butter Chicken recipe Description Ingredients For Marinate. Sprinkle salt to taste if needed. After the liquids have evaporated. cumin and red chilli powders 1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of ginger. Heat the remaining butter in a saucepan and add the red chilli. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. chopped ginger and green chillies to the simmering gravy. salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. stir fry the chicken for some time in the residual fat. sugar. cumin and black pepper powders. Page 8 of 57 Aky . garlic pastes salt to taste a few drops of edible orange-red color (optional) For the Gravy 4 large tomatoes chopped 4 tablespoons butter 1 tablespoon(s) fresh cream 1 teaspoon(s) each of coriander. coriander.
13. on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly. on 50% power for 7 to 8 minutes or till chicken is tender. boned side up. roll up jelly-roll style. (Chicken Breast should be skinned and boned. Place one portion. 10. Working from the center to the edges. Sprinkle chicken with salt to taste. Place chicken rolls. in a shallow baking dish. 7. 17. covered. pound lightly with a meat mallet. Transfer chicken rolls to a serving platter. Remove plastic wrap. between two pieces of clear plastic wrap. Micro-cook. stirring every 20 seconds. Spoon half of the rice orange peel mixture atop one chicken breast portion. rotating dish a half-turn after 4 minutes. forming a rectangle about 1/8-inch thick. Garnish with cucumber roses. 2. Cooked 1/4 teaspoon orange rind. shredded orang peel. in a 1-cup measure stir together orange juice and cornstarch. Cover with vented clear plastic wrap. spreading it to within 1/4-inch of the edges. In a small bowl stir together cooked rice. Repeat with the remaining portion of chicken. Micro-cook the chicken rolls. Broken 2 cucumber roses (optional) Preparation 1. Halve chicken breast lengthwise. 15. Stir in broken walnut meats. 4. 6. 18. Fold in sides. Ground 1/2 cup orange juice 1 1/2 teaspoons cornstarch 2 tablespoons walnut meats. and ground cinnamon. 3. Spoon the orange sauce atop the chicken rolls on the serving platter. if desired.CHICKEN RECIPES Orange chicken recipe Description Ingredients 1 large chicken breast. For orange sauce. Finely Shredded 1 dash cinnamon. 9. 14. seam side down. 11. Repeat with the remaining rice-orange peel mixture and chicken portion. 16. 12. ) 1/2 cup rice. 8. 5. starting with one end. uncovered. Page 9 of 57 Aky . 19.
In remaining oil fry chicken until cooked. water. vinegar. salt. remove. cut into chunks 8 cloves garlic. 2. Add oyster sauce. garlic and sesame oil and simmer for 10 minutes Page 10 of 57 Aky .CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 2 chicken breasts. crushed 1 tablespoon oyster sauce 1 tablespoon vinegar 1 tablespoon black soy 1 teaspoon salt 5 tablespoons oil 1 tablespoon sesame oil 1/2 cup water Preparation 1. Heat oil and fry garlic until brown. soy sauce.
In a pan heat oil and deep fry chicken cubes until cooked. Add chilly powder. turmeric powder and salt to chicken.Heat another skillet and melt butter and add sliced chillies and finely crushed ginger. Marinate for 30 minutes. Slice green chillies into half.Add fried chicken pieces and fry under medium flame for five minutes or until chicken pieces takes up the flavour of chilly and ginger. Page 11 of 57 Aky . Mix corn flour and egg properly and add to chicken and mix.Garnish with chopped cilantro and serve hot.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.Drain the oil and keep aside. Fry for one minute. 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.
5 Sauf . Garnish with curry leaves.4 Cinnamon . Pat dry and marinate with a lettle salt and turmeric. In a shallow vessel put some oil and heat. But do not boil after that.2tbsp Pepper powder . Water must have come out of the chicken.4 slit Coriander powder .1. Add ginger. When hot add 1 tsp of fennel(sauf).4tbsp Chilli powder . garlic and green chillies and fry. cloves.1tsp Garam masala . Add the diced tomatoes and fry till dry.1inch stick Cardomom .CHICKEN RECIPES Chicken masala recipe Description A thick gravy spicy dish for rice and chapati Ingredients Chicken. Now add chilli powder. You can add some thick coconut milk to this curry if you need more gravy. Cook uncovered until the chicken is properly cooked. When fry add the thinly slices onion and fry till brown. Check after 10 minutes. Now add the pepper powder and cook covered on low flame. Page 12 of 57 Aky . If you need more gravy add water at this stage. Give the curry a stir. Tips 1. coriander powder and garam masala and fry till oil starts seperating. cardomom and cinnammon.5kg Onion. Now add the chicken pieces and salt and fry till the masala coats on it.1tsp Salt Curry leaves Preparation Cut the chicken into small pieces.4 large Tomato.2 Ginger grated .1tbsp Clove .2tsp Garlic minced 12 cloves Green chilli.
500 grams onion sliced . with a dish name called (muthabak). so that the dish looks orange not red in colour. then add curry leaves. U can eat this with parathas. Remove when its dry.2 nos turmeric powder .1/4 tspn green chillies . and it can also be used to stuff parathas. ginger and garlic paste and whole spices a little keep aside. Preparation Boil and shred chicken.CHICKEN RECIPES Chilli chicken recipe Description This is a dish made out of small pieces of chicken or shredded boiled chicken. keep stirring .till the dish is orange. pepper.1/2 tspn or to taste coriander powder .a pinch jeera powder . and fry the onions till light brown in colour.a pinch chilly powder . U can add green chillies and chilly powder as per ur desire for spicy food Page 13 of 57 Aky .little coriander leaves chopped a little salt to taste oil . No need to add lots of water but just sprinkle water and cook on a low flame.4 tspn orange food colour . with salt to taste and food colour and coriander leaves. along with little salt. The heat oil in a heavy pan. or use it as a stuffing which will be featured soon Tips Add little food colour at a time.1/4 tspn garam masala powder . sprinkle water to avoid burning. Ingredients chicken boiled and shredded . then add all the powder masala and fry for few minutes till u get a nice colour. add the shredded chicken.a pinch fennel (sauf) powder .chopped as per ur taste curry leaves .
chilli powder 1 cube cheese finely cut coriander salt to taste. This water will make the chicken tender. salt and stir well. Preparation Wash chicken pieces well and garnish with ginger-garlic paste. Again cover it with a plate till all the water evaporates. Serve it hot and garnish with cheese and finely cut coriander leaves. After 10 minutes remove the chicken from plate. When onions becomes brown add marinated chicken to it and add red chilli powder. Page 14 of 57 Aky .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. Add cream and finely cut capsicum and stir chicken. Cut onions finely and fry them in butter. Cover the vessel with a shallow plate and pour 1/2 glass of water in a plate. Keep it in a freezer for two hours.garlic paste.
peeled & halved 2 lg Onions. finely Chopped 1 T Finely chopped fresh ginger 1/2 ts Chilli powder 1/2 ts Ground black pepper 1/2 ts Ground turmeric 1 ts Ground cumin 1 ts Salt 2 md Tomatoes.CHICKEN RECIPES Chicken Briyani recipe Description Ingredients 1 3/16 kg Chicken pieces 5 T Ghee 2 T Blanched almonds 2 T Sultanas 4 sm Potatoes. finely chopped 5 Cloves garlic. finely chopped A good pinch powdered Saffron or saffron strands 5 Cardamom pods 3 Whole cloves 1 Inch cinnamon stick 1/2 ts Ginger powder 2 T Rose water or rose essence 1 1/2 ts Salt 4 c Strong chicken stock Page 15 of 57 Aky . peeled & chopped 2 T Yoghurt 2 T Chopped mint leaves 1/2 ts Ground cardamom 2 Inch cinnamon stick --------------------------------BRIYANI RICE-------------------------------500 g Basmati rice 2 1/2 T Ghee 1 lg Onion.
CHICKEN RECIPES Preparation Chicken Savoury: Heat half the ghee in a small frying pan.) When mixture is thick and smooth. Cover and cook over low heat. Add chilli. add chicken pieces and stir well to coat them with spice mixture. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan. Fry sultanas a few seconds and set aside. Fry peeled and halved potatoes until brown. fry almonds until golden. approx. cumin. mint. Add chicken savoury and potatoes and gently mix into rice. add remaining ghee and fry onion. until rice is coated with the ghee. Page 16 of 57 Aky . drain and reserve. stirring constantly for 5 minutes. Bring to boil. Add yoghurt. Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. cloves. salt and tomato. cardamom. Fry stirring. ginger powder and rice. pour over rice mixture and stir well. garlic and ginger until onion is soft and golden. turmeric. Spoon briyani onto a warm serving dish. turn heat to a very low and steam for 20 minutes. Pour any ghee left in pan into a large saucepan. Cover and cook over very low heat until chicken is tender. Cover saucepan tightly. If necessary cook uncovered for a few minutes to reduce gravy. There should be only a little very thick gravy left when chicken is cooked. Add saffron. cinnamon stick. cardamom and cinnamon stick. drain. Garnish with the almonds and sultanas and serve immediately. 35-45 minutes. stirring occasionally until tomato is cooked to a pulp. Fry. pepper. DO NOT lift lid or stir while cooking. Heat ghee and fry onion until golden. Add rose water or essence and salt to hot stock.
Chop 1 ½ onion length wise .cloves 7. And strain the water from it. 2. It can be served with side dishes. Then add rice in to the pan. Coriander powder 12. In the meanwhile fry masalas and mash it.turmeric powder 1 cup ½ chicken 4 tsp 1 small piece 3 2 or 3 2 1 pinch 4 3 as required 2 1 stalk 1 tsp 1 ½ tsp ¾ tsp Preparation 1.Chicken pieces 3. we can add a small tomato in the pan and saute for some more time. so that we’ll have a fresh flavour. add water as required in to it and boil till it gets cooked. garlic. Chop ½ onion in a very thin manner.cinnamon 5. Fry cashewnuts. 4. Then add mashed masalas and keep the flame low Add pepper powder. Chop green chillies.Basmati rice 2. if we want more Page 17 of 57 Aky .green chillies 9. and turmeric powder.CHICKEN RECIPES Chicken Biriyani recipe Description Chicken biriyani is a delicious indian cuisine. ginger. In the meanwhile.Cooking oil 8. Raisins 7.big onion 8. Keep it aside.Wash chicken pieces properly. Try it. All the best. ani seeds 9. raisins. Curry leaves or coriander leaves 10 Pepper powder 11.3. Ghee 4. Cashews 6. Heat up a pan and pour ghee.cardamom 6. Pour oil in a cooking pan and add the above chopped items and saute for sometime. After that add chicken pieces in to it. Saute for sometime. and onions. curry leaves or coriander leaves in small size. Wash rice properly and strain it for not having any stones. coriander powder. If needed. Ingredients 1.
and cinnamon. On the top of it. add some more hot water and cook till water is drained.CHICKEN RECIPES ghee . cloves. Page 18 of 57 Aky . Delicious chicken biriyani is ready to eat . cashews and raisins. If the rice is not properly cooked. Then add 2 ½ cups of hot water in to it. Fry rice till a splutter sound is heard. Bake it at a low temperature for 5 or 10 minutes. add it accordingly . Put sufficient salt. Serve it with side dishes. cardamom. aniseeds. Place an oven dish and layer the rice and chicken. garnish with fried onion.
Page 19 of 57 Aky . can be eaten with rice or parathas. add the onions and fry well till golden brown.500 gms small pieces with bones. turmeric a pinch oil a little vinegar for a tangy taste. Preparation heat oil and when hot. and curry leaves.CHICKEN RECIPES Pepper chicken recipe Description Chicken made either with a little gravy or dry.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. then add in the ginger and garlic paste sprinkle water to avoid burning. at the end when the chicken is done. as per required . u can remove the pepper chicken masala with a little gravy or let it get a bit dry. add little vinegar if u desire a tangy taste. u should see the oil come to the surface and it should look dark in colour. serve it hot and enjoy. Ingredients chicken. the tomatoes should become soft and smashed. add in the coriander leaves and stir well.a bit rough onion . then add in salt and mix well. not too black. add turmeric powder. then add in tomatoes. and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder). add the chicken pieces and very little water just sufficient to cook the chicken. black pepper freshly ground.
Now add the masala paste and stir till the oil separates. Page 20 of 57 Aky . Ginger thinly sliced 2 Tbs. Whole red chilli 5 Black pepper 1 1/2Tsp. saute the onion till golden brown. Tomato 2 Big ones 6. Onion 3 7. Chicken cut in big pieces 1Kg. Black Jeera 1/4Tsp. Set aside for 30 min. 4. Mustard 1/4Tsp. Add the cashew and raisin paste and remove from heat and garnish with chopped corriander leaves. Powder all the ingredients in 2. Grind the cashew and raisins together and set aside. Let the chicken get well coated with the masala. 2. Add the diced tomatoes and after 2 min. Cut the onion in thin slices and dice the tomato. Now add 1 1/2 cup of water and salt to taste. It is good to be served with chapathi and palappam. add garlic and ginger and saute for a min. and mix this masala powder in little water. Cover and cook in medium heat till the chicken is well done. Garlic thinly sliced 2 Tbs. Corriander leaves 1 bunch Preparation Marinate the chicken with some salt and turmeric powder. Cloves 4 Cinnamon 1" piece Cardamom 2 3. Ingredients 1. In a wok heat some oil. add the marinated chicken. Cashewnut soaked in water 10 Raisins (Kismis) " 10 5.CHICKEN RECIPES Chicken Vindaloo recipe Description This is a hot curry.
fry for a minute till li golden brown. cook the chicken for just 3 minutes. keep the cooker open and evaporate all water. heat oil in kadai. turmeric pdr. add the cooked chicken and fry till golden brown. Ingredients chicken: 1kg water:1/4 cup chillie pdr: 2 tsp salt: 1 1/2 tsp turmeric pdr: 1/2 tsp ginger-garlic paste: 1 tsp soya sauce: 1 tsp oil: 3 tbsp onion: 1 large sliced small lime: 1/2 Preparation Put the washed chicken in a presure cooker alongwith water.(cook in medium to slow flame) add lime juice and serve garnished 2with onion rings Page 21 of 57 Aky . chillie pdr. put sliced onions.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. gingergarlic paste and soya sauce.
Sambar etc. 2” piece ginger. coriander leaves & mint. Dhal. 1 ½ tspn Chillie powder. ¼-1/2 level tspn turmeric pwd. Add the chillie powder & continue to fry for 2 mins.. Slice finely the remaining 2 onions. finely mince the ginger. Preparation Method: Boil the meat in just enough water to cover. then add the other chopped ingredients & continue to fry on low heat for 2-3 mins. Salt to taste. Turmeric pwd & salt. chilies. Add the chopped tomatoes & fry till tomatoes are soft. Garam Masala pwd. now add the boiled meat & the soup. Page 22 of 57 Aky . Add the tamarind pulp & continue cooking until the gravy is thick. Add the Garam Masala Powder mix well remove from heat & serve with rice or bread. Ingredients Chicken Chilli fry Ingredients: 1/2 kg chicken. a small marble sized ball of tamarind mixed in 1 cup of water. or with an accompaniment of Rasam. peppercorns. Along with 1 onion finely sliced. 6-8 pods garlic. garlic.CHICKEN RECIPES Chicken Chilli fry recipe Description This chicken fry is quite nice to be eaten with steamed rice. Cook for 5-8 mins. 6-8 Peppercorns. Tomatoes 2 med size finely chopped. 3 large onions. cook for 20 mins. Fry the onions until pink in colour. 1 bunch each fresh coriander & Mint. 4-5 Green chilies. 1-1 ½ tspn.
½ cup Channa Dhal (split yellow lentil). Wash. Ginger paste – ½ tspn. fry till Onions are transparent & the Mustard seeds crackle – now lower flame & add the Ginger & Garlic Paste & fry for 2 mins. Corriander powder – 1tspn. Heat Oil in a vessel. garnish with freshly chopped coriander leaves. 2 med. Mango powder – 2 tspns. add Chillie Powder. at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft. Garlic Paste – ½ 3/4 tspns. You could add 2 boiled.¾ tspns. skinned & cubed Potatoes too to the Curry – this you could do at the stage when adding the Dhal. drain & keep aside. Goes well with Chappatties/Parathas or Plain steamed Rice. 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. Salt to taste. Garam Masala – ½ . Keep aside. a few Curry leaves. Mustard Seeds. For Garnish:Chopped Corriander leaves –2 tbspns Preparation Wash the Dhal & cook till soft (say for 10 mins).finely minced. Ingredients ½ kg Chicken – skinned & cut into small pcs.¾ tspn. now add the chicken pieces mix well & keep frying for about 8-10 mins – aft this add the cooked Dhal & water mixture. dry red chillies. Tips Note: For a Variation. ½ . 1 tspn. 6 dry Red Chillies – deseeded. when Oil is hot. Size Onions finely minced.size Tomatoes . 2 med. 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. Page 23 of 57 Aky .CHICKEN RECIPES Chicken & Dhal Curry recipe Description This is a good dish which could be served with Rice or breads.. add the minced Onions. chillie Pwd. Curry leaves & Mustard Seeds. Oil-4-6 tbspns. Corriander Powder.
everyone will love it Ingredients Ingredients Onions . 3 Tbspns. fry till the oil comes to the surface say for about 2 mins. Grind to paste: Ginger. Now add Salt to taste. Chappatis etc. Skin.Keep aside. Chicken . place on gas add Oil . till a nice aroma arises. & the Oil floats on the surface. wash the Mixie & keep this water. Use extra Tomatoes only. Salt to taste. cut into desired pieces. Drumsticks & Potato Curry recipe Description Very tasty Chicken Curry. Coconut to be ground to paste separately. Turmeric Powder.clean. ½ tspn.finely sliced.now add the Ginger. Curry Leaves (few). wash nicely drain & keep aside. once again mix well cover & leave to cook till the Vegetables & Chicken is boiled & the gravy has thickened. Garlic. Chillie Powder.8-10 Tbspns. Turmeric Pwd. Corriander Powder. Keep aside.when Oil is hot add the sliced Onions & Curry leaves & fry to a golden brown . add the Coconut Paste mix nicely till the paste blends in with the Masala . sufficient water. Corriander Powder. Vegetables .(after broiling) to a fine paste.(Drumsticks cut into 2" long pcs. add the chopped Tomatoes & continue to fry till the Tomatoes are soft & cooked.3 mins.CHICKEN RECIPES Chicken. Page 24 of 57 Aky . Remove from heat & Serve with Rice. Preparation Method Take a Vessel.fry for 2 . Oil for frying the Onions & Masala . adding the Masala Water if necessary . Potatoes skinned cut in 4 pcs lengthwise) . No Tamarind Pulp or Lime Juice for this Curry. Chillie Powder. Garlic & Sombu Paste & fry on low heat (otherwise the Garlic will burn & the curry will give a funny odour) adding a little of the Masala Water if necessary . Puris. Sombu.1 No. mix nicely & continue to fry the Masala.add the Vegetables & Chicken pieces. 2 Tbspns. Extra Tomatoes. use for frying).(Masala Water is got after you grind the Ginger/Garlic/Sombu to a fine paste.
put tomato and make a good mix.1 Kg Carrot . And when it is finally cooked. not much. when it starts to become slight brown. recipe Description Ingredients Chicken . Let it get cooked well.a bit. tomato sauce and ajino motto. Onion -1 Ginger . When the smell of these vegetables come. Soy sauce .5 teaspoons. Ajino motto . After that add capsicum and carrot.CHICKEN RECIPES Chicken sauce curry. Then add soy sauce.1 Curry masala .1(big) Capsicum.Sufficient. Don't wait till the capsicum and carrot go soft. After that add the masala mixed with water as paste. Suddenly it will absorb the flavour of the vegetables. add chicken and mix well. when it gets well soaked in the oil and absorbs it. Tomato sauce . Page 25 of 57 Aky . Oil . add only sifficient water. you can increase the flame and control it. you can get a chinese chicken smell. put ginger and garlic.2 tea spoons. And afterwards depending on the amount of gravy one requires.1 Tomato .2 tea spoons Garlic . Preparation Put oil and heat it.5 teaspoons. put onion.3 teaspoons.
Add 1 cup of water and cook until chicken becomes tender and gravy becomes thick. Ingredients 1 Kg skinless Chicken 1 teaspoon Lime juice ½ teaspoon Black Pepper Salt to taste Oil 3 table spoon Group 1 Onion 3 medium size Garlic 4 cloves Ginger 1 small piece Green chilies 4 Coriander leaves 1 bunch Capsicum 1 (medium size) Tomato 1 small Group 2 Red chilly Powder ½ tea spoon Turmeric Powder ½ tea spoon Masala Powder ½ tea spoon Preparation Marinate chicken pieces with pepper powder. lemon juice and salt. Bake for 15 minutes in moderate temperature. Especially this saves the time of working mothers. Now add baked chicken. add to this the ground ingredients (in Group 1) and ingredients in Group 2.CHICKEN RECIPES Spicy Chicken recipe Description Very less effort is needed. Take oil in a cooking dish and heat. When oil is hot. Set aside for 30 minutes. Page 26 of 57 Aky . Grind nicely the ingredients in Group 1. Fry until oil separates.
2)heat oil fry. 7) add chicken and simmer 8) garnish with corriander leaves. 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. 6) Add tomato paste and let it boil. 4) Add chilli paste.Keep it aside.onions and screwpine leaves and fry till golden brown. 3) Add ginger and garlic and tomato. 5) Add the mixed masala and water. Page 27 of 57 Aky .
heat oil and fry chicken till golden brown turning all the time. marinate the chicken for at least 1/2 hour. poke chicken all over with a fork. Rub in the ground masalas. when the chicken is cooked. salt all over the chicken. Page 28 of 57 Aky .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. pepper. now pressurecook the chicken. cinnamon and cardmoms. garlic. soya sauce.
add tomato.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). coriander powder and stir. Heat butter in a pan. Add chilly powder. Before serving add cream over it. Make a paste of this tomato-onion and cashew nut. Fry it and then add chicken pieces. till its color changes slightly.onion paste. Put tomatoes in hot water for 2 minutes. salt and kasoori methi powder. Page 29 of 57 Aky . cardamom and cloves. Take it out and peel away the skin. ginger –garlic pastes. Stir well and remove from fire. Or you can sprinkle grated egg over it. Cut onions and fry it in oil. When chicken is cooked well. Fry until chicken turns into golden brown colour. add cinnamon.
mix all the following thoroughly: the above chicken pieces. Do this in small batches.Remove the skillet from heat and add lemon juice. Stir well. add garlic and ginger pastes and fry until it turns brown. corn flour. Raise heat to high and cook. 4. Now add the chicken pieces and stir. until the liquid is absorbed/evaporated and the meat looks dry. At the end of half an hour. 3. Serve with white rice Page 30 of 57 Aky . while stirring periodically. Add chili powder. egg whites and refined wheat flour or all-purpose flour. and salt to taste. 2. Lower the heat to medium-low and add butter milk.Heat the two tablespoons of oil in a wide skillet and when oil is hot. Remove from oil and set aside.Cut chicken breast into bite sized pieces. in a deep bowl. fry the chicken pieces until they are golden brown on all sides. over mediumhigh heat to ensure that the chicken is cooked through. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. food coloring. Set aside for 30 minutes.CHICKEN RECIPES Chicken 65 recipe Description Ingredients 2 pounds skinless boneless chicken breast 1 teaspoon Chili Powder 1/2 teaspoon Black pepper Salt to taste 2 Egg whites 2 Tablespoons Corn flour 2 Tablespoons Refined Wheat Flour or all purpose flour 1 cup Butter milk 1 Tablespoon Ginger Paste 1 Tablespoon Garlic Paste 1/4 teaspoon orange food coloring Salt to taste 2 Tablespoons Vegetable Oil 1 1/2 Tablespoons Lemon juice Oil for deep frying Preparation 1.In a deep skillet. heat oil (enough to deep fry the chicken pieces) and when oil is hot. black pepper and salt to taste.
curry leaves. ground ginger.coriander powder. cut into medium sized pieces Tomatoes. Tips Let the tomato gravy be too thick when you finish cooking. Instead you can add any chicken masala available in shops) Coriander powder. Cover it and cook till chicken is done.two tbsp Salt-to taste Preparation Grind garlic and ginger separately and keep aside. Then add the tomato puree. Use semi ripe tomatoes. Add the ground masala.1 tbsp Garam masala.1 tsp Coriander leaves.to taste Cashew nuts. Add chopped coriander leaves.1 tsp Chilly powder.¾ kg. garlic. salt and sauté again for a short while. Add pieces of chicken and mix well with the spices.½ cup – Optional Curry leaves. Heat oil in a pan and add cut onions.few Cooking oil.to decorate Raisins. chilly powder.4 nos Ground masala – 3 tbsp (includes cinnamon. bay leaves. If properly done the dish will look reddish brown in colour. finely chopped Ginger-100g Garlic-50g Green chillies. then the cream will make it smooth. Stir in cream (instead thick milk can be added).1kg. Page 31 of 57 Aky . green chillies and sauté till the oniond become light brown. clove. Mash tomatoes into a fine paste.to decorate Cream. mashed into a fine paste Big onions-1/4 kg. Finally add 1tsp garam masala . Take it from fire when the gravy becomes thick.CHICKEN RECIPES Spicy tomato chicken recipe Description Ingredients Chicken. Do not add water. Fry cashew nuts and raisins and decorate the dish with that.
bread . Page 32 of 57 Aky . roti etc. Preparation Heat oil. saute onion. then add chicken cubes and stir well. garnish with corriander leaves and serve with rice. oil-2 table spoon. onion-2. once the masala becomes golden. no need to add water. put the ground paste and stir well. bread. ginger.1/2 kg. add tomatoes and chicken masala.CHICKEN RECIPES Chicken masala recipe Description This is very easy to prepare and can be had with rice. tomatoes-2. garlic and green chilli paste-1 table spoon. roti etc Ingredients chicken cubes. chicken masala-1 table spoon dhania leaves. once the gravy thickens. once the onion becomes tender.
20 minutes on medium high flame. Garnish with almond slivers and serve. Add the cardamom and chicken cook for about 15 . red chilli powder. Add ground cashew and cook for another 3 minutes. Page 33 of 57 Aky .CHICKEN RECIPES Kashmiri Chicken recipe Description Ingredients 2. Add garlic & ginger continue to fry till light brown. Add yoghurt tomatoes.30 minutes or till the chicken is fully cooked and browned. add the ground onion and stir till rose colored. 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 little water till the onions and tomato cook well. Salt To taste Oil Preparation Chop the onions and tomato. when they are soft add the ginger garlic paste. garlic flakes. Cut the green chilly. Crush the peppercorns. tomato.CHICKEN RECIPES Pepper Chicken recipe Description Ingredients Chicken. turmeric powder and mix them well.500gm Onion 200 gms. In a pan heat the oil and sauté the onions. Tomato 200 gms. Page 34 of 57 Aky . Serve it hot . Green chilly -2 nos. Lastly add green chilly. Stir it well and cook till the chicken is cooked. Add chicken and water.5 tsp. Lemon -1 Turmeric powder..½ tsp Garlic -2 pearl Cloves Bay leaves Cinnamon -2 Cardamom (optional) -2 Pepper corns. Ginger garlic paste -1 tsp. When the gravy is thicken remove from the fire. To this add the crushed pepper and salt.
Roll it up and serve hot with ketchup Page 35 of 57 Aky .2 Salt & chilli powder . On top of the chicken you can add a few chopped onions. salt and chilli pd.1 small Ginger-garlic paste . Fry well. Fry this till done. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. cilantro and a dash of lime. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water. Then add the tomatoes and the chicken.Roll it up and serve hot with ketchup.CHICKEN RECIPES Chicken Roll recipe Description Ingredients Cooked chicken . When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water.According to taste Preparation Method In a pan heat oil and fry the onions. season with salt. Fry this till done. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.1 cup Onion chopped . Fry well. On top of the chicken you can add a few chopped onions. Garam masala . Comments by Visitors Preparation In a pan heat oil and fry the onions. salt and chilli powder. add the garam masala.1 tsp.1 Tomato chopped . season with salt. Tortilla-few Eggs . Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. cilantro and a dash of lime.1 tsp. Then add the tomatoes and the chicken. add the garam masala. Now in a bowl beat the eggs. Now in a bowl beat the eggs.
Refine flour (Maida) 1tsp. red chilly and add the fried chicken. Egg 1no. Small onions Preparation Bone less Chicken 100 gms. Salt To taste Black pepper powder 1tsp. Heat oil in a pan. Deep-fry each piece of chicken separately. Sauté onions. schezwan sauce.CHICKEN RECIPES Chinese hot chicken recipe Description Ingredients Bone less Chicken 250 gms. egg and a little salt. Schezwan sauce 1 tsp. Mix the chicken with corn flour. To this add sugar. tomato sauce and black pepper powder. Oil For deep fry Tomato sauce 2tsp. When they turn golden brown drain the excess oil and remove. Corn flour -1 tsp. Page 36 of 57 Aky .
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. Page 37 of 57 Aky . ginger garlic salt.a pinch 11) chilli powder.200 gms 8) Egg . beaten egg. 8)boil well and serve hot.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 . . 4) Heat a little oil in a pan and fry the onions. add pepper. chilli powder to make a fine aste.1 9) Bell pepper . salt.4 tsp Preparation 1) Mix the flour.1 cut into small pieces 10) Agin-o-motto . black pepper to taste 12) Garlic & ginger paste. ginger and garlic pieces 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture.CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce .
Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions.CHICKEN RECIPES Filled Chicken Chappathy recipe Description Ingredients Bone less Chicken -1 cup Onion -½ cup Capsicum -1 no. Coriander leaves -1 tbsp. add garam masala and chopped coriander leaves and mix well. Green chilly -2 nos. salt. cumin powder. crushed chicken and salt. egg. Roasted Cumin powder -1 tsp. Page 38 of 57 Aky .2 to 4 nos. Fry it on both the sides and serve hot with coconut chutney or ketchup. For Coating: Mix gram flour. half cooked Chapathi. Tomato -1 no. pinch of garam masala adding little water to a thick batter consistency.½ tsp. Chilly powder. tomato. Stuff the chapathi with the filling and roll it tight. Roll in the coating-mixture and shallow fry it in oil. Oil -2 tbsp. Once the chicken becomes soft. Add one by one and fry well. Garam Masala -1 tsp. green chilly. Egg -1 no. chilly powder. finely sliced capsicum.
1 Garlic . Page 39 of 57 Aky . Put in the dumplings. Add cinnamon. Grind together cumin seed.6 Pepper corns . cover the dish and continue to simmer.2 tsp Rice powder . When meat is tender add first extraction of coconut milk and serve hot. garlic and coriander.1 level cup Green chillies . When meat is cooked. the second with three cups and the third with 2 cups of water. The first extraction with one cup water.1 dsp Cumin seed . green chillies. cloves and the ground masala and saute onions. ginger and saute again adding the chicken pieces last. Grate coconut and make three extractions of coconut milk.3 oz Button onion sliced .CHICKEN RECIPES Kozhi piddi recipe Description Ingredients Chicken (tender).1/2 tsp Onion pieces .1/4 tsp Turmeric .8 Ginger . Add the third extraction of coconut milk with a little salt.1 piece Cloves .1 pinch Preparation Clean the chicken and cut into pieces of desired size. to the chicken and allow it to simmer. add the second extraction of milk and bring to boil. Heat dalda in a pan and fry the sliced small onions.1 dsp Cinnamon .1 Dalda or Ghee .1 piece Coconut (big) . add butter mix well and form into balls.1 cup Butter .10 Aniseed . Mix the flour with salt and one cup boiling water. turmeric.1 piece Coriander broiled .
Simmer until the chicken is cooked. Cook over medium heat for 4 minutes. chopped Preparation 1 Heat the oil in the frying pan over medium heat. 5 Stir in the sugar. 6 Add the chopped basil. Season to taste with more sugar or seasoning sauce as desired. Simmer for 4 minutes. 3 Stir in the can of the coconut milk. sliced into bite size pieces 2 tsp sugar 2 tsp Fish Sauce 1 red bell pepper. Page 40 of 57 Aky . fish sauce and bell pepper. stirring occasionally. 2 Add the curry base and simmer for 2 minutes. 4 Add the sliced chicken. so that it is dissolved and foaming. about 3 minutes more. Serve over rice.CHICKEN RECIPES Red Curry Chicken With Basil recipe Description Ingredients 2 Tbsp vegetable oil 1 & 1/2 Tbsp Red Curry Base 1 can Coconut Milk. shaken 1 & 1/2 lbs ( 750 g ) boneless skinless chicken breasts. cored and sliced 10 large basil leaves.
3 tsp Turmeric powder .1 piece Jeera .1/2 tsp Star anus .1/2 tsp Shahi Jeera .300 gms ( cut into 1" cubes ) Large onions .1 whole 250 gms wheat flour salt to taste Fresh green coriander chopped fine.5 no's Kasuri methi .3 pieces Big Black Cardomom .1/2 tsps Dry Red chillies .4 large cups Boneless chicken breast .1/2 tsp Kalonji .2 no's Medium size potato .12 to 15 pieces ( whole ) Garlic . Page 41 of 57 Aky .8 to 10 tsps Cinnamon .1/2 tsp Dry Dhania seeds .3 no's Large Tomatoes .CHICKEN RECIPES Chicken dum biryani recipe Description Ingredients Basmati Rice .8 to 10 pieces ( whole ) Kaju .8 to 10 pieces Raisins .1 cup Almonds .1 no ( cut into 1" cubes ) Fresh curd/plain yoghurt .1" inch stick Ghee .6 to 8 pods Ginger .1" stick Green cardomom .
shahi jeera. almonds and raisins. Drain in a collander and keep aside. Take a right fitting lid for the vessel. Drain tomatoes and peel the skin. ( Approximately takes 5 to 7 mins ). Cut two large onions into big pieces. cover and seal the lid to the vessel with the wheat dough. Now knead the wheat flour to make a nice dough. cinnamon. Remove and drain. onion and tomatoes to a smooth paste. Now keep the vessel on the tava and cook for approximately 20-25 minutes. star anus. kasuri methi. garlic. Cut one large onion into thin long slices. and before removing from gas just add the turmeric powder and mix well. In the left over ghee fry the thinly sliced onions till they are crisp and brown. top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered. 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. kaju raisins and finely chopped fresh coriander. Add this masala mixture to the chicken pieces. Remove and drain. Heat a kadahi and dry roast dry chillies. Remove and garnish with fried onions. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well. Now take a heavy bottomed vessel and coat it with ghee. add a teaspoon of salt and bring to a boil. Add a layer of rice. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. kalonji. Take a heavy bottomed tava. heat it and put the gas on simmer.CHICKEN RECIPES Preparation Clean and wash the chicken pieces and keep aside. Heat 4 cups of water in a vessel and bring to a boil. Meawhile heat 6 cups of water in a vessel. Grind the ginger. coriander seeds. Heat ghee in a kadahi and seperately fry Kaju. mix well and set aside to marinate for atleast 3-4 hours. green and black cardamoms. Page 42 of 57 Aky . Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water. Grind the roasted ingredients in a mixer to a smooth powder.salt to taste. jeera. almonds.
tomato and the grated cheese. Spread tomato sauce on the harder surface of pizza base. Allow it to cook in a microwave/oven for 3-5 minutes. Onions(big) 3 Tomato 3 Capsicum 3 Chicken 125 grams Cheese 20 gm Pepper powder ½ tsp. To this add onions. Over this add the chicken pieces. Top this with the onions. Variation: Chicken sausages can be used in the place of chicken. Oil Page 43 of 57 Aky . capsicum. Oil Preparation Boil the chicken in water with pepper and oil and after it is cooked make it into small bits. Cut or shred the vegetables into desired size and shape. capsicum and tomato.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.
green chilly. tomato. Oil 2 tbsp. chilly powder. Tomato 1 no. Onion ½ cup Capsicum 1 no. Chilly powder ½ tsp.CHICKEN RECIPES Chicken filled Chappathy recipe Description Ingredients Bone less Chicken 1 cup Egg 1 no. Garam Masala 1 tsp. julian cut chicken and salt. Fry it on both the sides and serve hot with mint chutney or any ketchup. finely sliced capsicum. cumin powder. Roasted Cumin powder 1 tsp. Once the chicken becomes soft. For Coating: Mix gram flour. Page 44 of 57 Aky . 75% cooked Chapathi 2 to 3 nos. Coriander leaves 1 tbsp. egg. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. salt. pinch of garam masala adding little water to a thick batter consistency. add garam masala and chopped coriander leaves and mix well. Stuff the chapathi with the filling and roll it tight. Add one by one and fry well. Roll in the coating-mixture and shallow fry it in oil. Green chilly 2 nos.
Then add the ground masala and masala water.Remove the masala. 3.Cook the chicken curry until quite dry. 6.Ginger .Red Chillies .Tomatoes.as required 14. 10. 7. 13.Cinnamon .1 Kg 2.2 tsp 4.Grind together fried grated coconut.12 Flakes 8. coriander leaves to a fine paste without water.Fry the grated coconut till brown in colour in a little ghee. 5. salt and stir on low fire for 10 minutes. chopped tomatoes. Page 45 of 57 Aky .Chicken .Coriander seeds.A handful 11. garlic.Chopped . 6.Onions. ginger.Coriander Leaves .6 Nos.Salt . 12.Ghee (For Frying) . onions.In a vessel heat 2 tsps ghee and fry onions till brown. 7.Coconut.3 Nos.Cloves .Garlic .10 Nos. cloves. 4.CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients . 2.2-3 Nos.Onion (Big) .4 5. cut finely . cinnamon.2 Nos.pass water in the mixer jar and keep water aside.2 tsp 3.1 Inch Piece 9.Coriander Seeds .Then add the chicken pieces.grated .To Taste Preparation 1. red chillies.
Stir occasionally. sour cream and chips. Heat to a boil.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. Makes 6 servings. stirring until lightly browned. Stir in remaining ingredients. Reduce heat and simmer 1 hour. Page 46 of 57 Aky . Serve topped with fresh chopped tomatoes.
Then fry ginger.fry it for a while.5 inch.2-3 Oil .4tsp soy sauce. Ingredients whole chicken or boneless chicken .then add soy sauce and tomato ketchup.a small bark of cinnamon and 2-3 cloves. Meanwhile in another vessel.Cover and cook in low heat for 15-20 minutes.A tsp of butter can be added to this in the end.Make this into a gravy.4-6 Green Chillies .half the quantity of chilly powder and Garam Masala.1.Then add the marinated chicken.5kgs chilly powder .5tbsp Onion . put 2tbsp oil and fry half the ginger and garlic lightly.7 pieces soy sauce .preferably heavy aluminium vessel.Now add the prepared chicken and mix .Its quite an easy dish and will be much appreciated at special occassions.cut into very small bits garlic .CHICKEN RECIPES Soy chilli chicken recipe Description Its best to be served with ghee rice or chappatti varietes.3/4 tbsp GaramMasala . Page 47 of 57 Aky .6tbsp Salt to taste Preparation Marinate chicken with 1tbsp oil.garlic and then add onions and fry them util they are soft.1.2.3tbsp tomato ketchup .Close and cook on low to medium fire for 25 minutes. In vessel.1/4tbsp ginger .Then add chilly and garam masala pwder. lightly fry 3-4 cardomoms.
garnish with capcicum and coriander leaves Page 48 of 57 Aky .mix all welland oil comes up add chicken piecesand till it is well cooked. 3.garlic . 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. onion. 4.add tomato puree soy saucce and salt if need. remove from the fire 7. 5.add masala powders and stir few minutes.heat the pan and put oil saute ginger . till it turns brown.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.if water dries chicken covered with masala well. 6. marinate chicken 3hrs 2.
CHICKEN RECIPES Chicken Manchurian recipe Description Fried Chicken with hot sauce Ingredients 1 kg of small pieces of chicken Soy Sauce . black pepper to taste Preparation Mix the all purpose flour. chilli powder to make a paste. Add the agin-o-motto and coriander leaves. beaten egg.1 cut into small pieces Agin-o-motto . Page 49 of 57 Aky . Heat a little oil in a pan and fry the onions. Add the soy sauce and let it boil Add the fried chicken pieces to the boiling mixture.1 Bell pepper . Add the chicken to the paste and let it for 45 minutes Heat some oil in a pan and deep fry the chicken.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 . salt.a pinch chilli powder. bell pepper. salt. ginger garlic paste. ginger and garlic pieces.200 gms Egg .
1/2 cup beaten well For the Gravy Ingredients : Onion .CHICKEN RECIPES Chicken Tikka recipe Description A spicy chicken curry for rotis and naan.8 tsp garam masala powder . For the gravy : Page 50 of 57 Aky .out of one small tomato ginger & garlic paste . After the chicken is marinated.2 tsp coriander leaves Ground almond .1/4 tsp coriander powder .2 tsp (optional) Preparation Marinate the chicken Take the beaten curd and mix all the above powders together and add salt Cut the chicken into medium size pieces and add it to the curd mixture.2 tsp turmeric powder .1/2 tsp dhaniya powder .1 tsp salt to taste oil .4 ts turmeric powder .1 chopped tomato puree . Ingredients Chicken tikka masala Chicken .1 tsp salt to taste curd .1 tsp garam masala . 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.1 tsp cumin powder . close the vessel with a lid and let it to marinate for about an hour.2 tsp ginger & garlic paste .500 gms of boneless chicken ginger & garlic paste .1/4 ts chilli powder .
Then add the cooked chicken pieces.CHICKEN RECIPES Heat oil in a pan . Page 51 of 57 Aky . fry onions till they turn golden brown. and let the gravy come to a boil after adding the chicken pieces. Add salt to taste and then add little warm waterand the ground almond paste its optional to add and let the gravy to come to a boil. Remove the dish from the stove and add the coriander leaves and garnish. 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.
2 tbsp Ginger garlic paste .2 tsp (or to taste) Lime Juice .a little Oil .1.3 tbsp Curd .for deep frying For garnish: Curry Leaves Green Chillies – finely chopped Red Onions . Garnish with slightly sauted sliced onions and green chillies.5 lb cut into bite sized pieces Chilli powder .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. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties. Pat dry with paper towels (to remove excess oil).to taste Food coloring . curry leaves and lime slices. heat oil in a pan and deep fry the marinated chicken pieces till golden brown.1 .2 tsp Salt . Page 52 of 57 Aky .CHICKEN RECIPES Chicken 65 recipe Description Ingredients Boneless Chicken . Then.
Page 53 of 57 Aky . Cover and cook on low heat for about 25 minutes or till the chicken is tenderised. Garnish with finely chopped coriander. Allow to cool and grind with little water to make a thick paste. Add the chicken.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. Add the garlic. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. Sprinkle salt to taste. Heat the remaining oil in the same pan and add the curry leaves. turmeric powder. water and the coconut paste. Mix well. Fry on medium level for about 3 minutes or till the onions are light brown in color. ginger. green chilli(es) along with the chopped onions. whole red chilli(es).
Yoghurt : 3 tb sp. Vinegar : 2 tb sp. ginger to a paste. garlic.garlic. Squeeze out its juice and throw residue away. In to this add the coriander and cumin powder.CHICKEN RECIPES Chicken Thandoori recipe Description Ingredients Chicken: 1 kg. Skewer the chicken. Just before removing it pour one spoon hot fat over the Tandoori chicken. the vinegar and the juice of the Lemon. In a large plate beat the yogurt. Chilly powder: 2 tsp. Cumin: 1 tsp. Cloves: 12. Apply into the chicken. Set it alight and sprinkle with Indian curry powder. Salt [required]. tie its legs to the skewer and place in oven. Ginger juice. Page 54 of 57 Aky . rubbing carefully with a spoon. Lemon : 1 Preparation Grind onion. Curry powder: 1 tsp. Allow it to cook for 20 minutes until it turns golden brown colour. Allow the chicken to marinate for 4 hours in the refrigerator. thin paste. Clean the chicken thoroughly and make three or four shallow cuts on either side. Coriander : ½ tsp. Serve immediately. Onion: 1. Ginger: 1 inch-piece. with the back of a spoon blend this mixture well to form a smooth. Garnish with raw onion rings and mint leaves. the onion.
5 nos Garlic . Page 55 of 57 Aky .CHICKEN RECIPES Tandoori Chicken recipe Description Ingredients Chicken . Keep it aside. Make two slits on each pieces and rub it with lemon juice and salt. Put the chicken pieces into the mixture and marinate for five to six hours.2 Green chillies .1 tsp Yogurt .2 inch piece Onion .2 nos Curry leaves . In between Paste the chicken with the mixture 2-3 times.5 cloves Salt . Blend the remaining ingredients. Then put it under the broiler for about five minutes. Serve it hot with chappathi.2 lbs Lemon juice . Remove from the marinade and bake for 45 minutes in a 400 degree oven.5 tsp Salt .1 cup Ginger .1 tsp Preparation Clean the chicken and cut into big pieces.
jeera.1 ½ cup Preparation Put 2 tbs of oil in a frying pan and lightly roast the chili. Fry for another 7 minutes.2 tbs.3nos.5 tsp. Onion . Sauté for 5 minutes. Grind it into a coarse paste. cloves. Oil .3 nos chopped. Poppy seed . Put rest of the oil in a cooking pot and sauté the onion with cinnamon stick. Curry leaves . Garlic .10 nos.1 inch chopped.CHICKEN RECIPES Chicken Chettinadu recipe Description Ingredients Chicken (cut into big pieces) . Tomatoes . Dry red chillies . Ginger .1 inch.2lbs.2 tbs. add chopped tomato and the masala paste.2 tsp. Jeera (cumin seed) . Cloves . Coriander seed . coriander. Saumf . saumf.1 tsp. Black pepper . Cinnamon stick . curry leaves and garlic. Water .5 nos.2. Add chicken pieces and 1 1/2 cups of water and cook till the chicken becomes tender and should be covered with the masala Page 56 of 57 Aky .½ tsp. black pepper and poppy seed.3 cloves.
cinnamon.1 Inch Piece 9. garlic.A handful 11. cut finely . 3.2 tsp 3.Fry the grated coconut till brown in colour in a little ghee.pass water in the mixer jar and keep water aside. 13.Coriander seeds.4 5. coriander leaves to a fine paste without water.Red Chillies .Coriander Seeds . red chillies.2 tsp 4.Tomatoes. chopped tomatoes.Salt .Then add the ground masala and masala water.CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients 1.Onion (Big) .1 Kg 2.Coconut.Chopped .2 Nos. 6.Grind together fried grated coconut.6 Nos.In a vessel heat 2 tsps ghee and fry onions till brown 5. 6. 2.Garlic .10 Nos.Then add the chicken pieces.Ginger .Remove the masala. 12. onions. 4.Cinnamon .Cloves . cloves.Ghee (For Frying) .Cook the chicken curry until quite dry. ginger.as required 14. salt and stir on low fire for 10 minutes.Onions. 7.2-3 Nos. 7. Page 57 of 57 Aky .Chicken .12 Flakes 8.To Taste Preparation 1.grated .3 Nos. 10.Coriander Leaves .
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