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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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1 cut into small pieces 10) Agin-o-motto . ginger and garlic pieces.1 9) Bell pepper . 4) Heat a little oil in a pan and fry the onions.a pinch 11) chilli powder. salt. chilli powder to make a paste. salt. Page 6 of 57 Aky .200 gms 8) Egg . black pepper to taste Preparation 1) Mix the all purpose flour. ginger garlic paste. 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. 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. bell pepper. 7) Add the agin-o-motto and coriander leaves.CHICKEN RECIPES Chicken manjuriyan recipe Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce .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 . beaten egg.
We can serve this with the any rice varieties. 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 .coarsely chopped 1 teaspoon lemon juice Prepration Combine coriander with cumin. chile.minced 1 teaspoon jalapeno . Stir in 1/4 cup coconut milk and water. Add chicken and rub to coat.minced 1 1/2 teaspoons ginger .CHICKEN RECIPES Black Pepper chicken curry recipe Description Ingredients 2 teaspoons coriander 2 teaspoons cumin 1 1/2 teaspoons coarsely crushed peppercorns 1/2 teaspoon turmeric 1 teaspoon salt 1 pound chicken breast . Fry cashews in 2 tablespoons oil until golden brown (5 minutes).thinly sliced 1 clove garlic . Page 7 of 57 Aky .cubed 1/4 cup vegetable oil 2 tablespoons vegetable oil 2 medium onions . turmeric and 1/4 teaspoon of salt. garlic. and 3/4 teaspoon salt. Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer. Add chicken. stirring. stirring until golden (8 minutes). peppercorns. ginger. Stir occasionally until chicken is golden brown and just cooked through (10 minutes). Drain on paper towels. Cover with plastic wrap and let stand at room temperature for 30 minutes. then cover and cook over low for 20 minutes.
red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter. salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Page 8 of 57 Aky . stir fry the chicken for some time in the residual fat. fresh cream and finely chopped coriander leaves for garnishing Preparation Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. Mix well. cover and cook for about 25 minute(s) or till the chicken is fully cooked. Fry for a few seconds. 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. Add the chopped tomatoes. cumin and red chilli powders 1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of ginger. Garnish with a swirl of fresh cream and finely chopped coriander leaves. Stir in the beaten cream and reduce the heat to low. sugar. 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. After the liquids have evaporated. Sprinkle salt to taste if needed. cumin and black pepper powders. Heat the remaining butter in a saucepan and add the red chilli. coriander. cumin. 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. Add the chicken.CHICKEN RECIPES Butter Chicken recipe Description Ingredients For Marinate. chopped ginger and green chillies to the simmering gravy.
Garnish with cucumber roses. 9. 2. 15. Place chicken rolls. 8. For orange sauce. Place one portion. Micro-cook. 16. starting with one end. Stir in broken walnut meats. on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly. between two pieces of clear plastic wrap. Cover with vented clear plastic wrap. roll up jelly-roll style. 17. Spoon the orange sauce atop the chicken rolls on the serving platter. seam side down. stirring every 20 seconds. 3. Halve chicken breast lengthwise. in a 1-cup measure stir together orange juice and cornstarch. if desired. Finely Shredded 1 dash cinnamon. (Chicken Breast should be skinned and boned. Spoon half of the rice orange peel mixture atop one chicken breast portion. Page 9 of 57 Aky . 11. 6. in a shallow baking dish. spreading it to within 1/4-inch of the edges. on 50% power for 7 to 8 minutes or till chicken is tender. Transfer chicken rolls to a serving platter. Ground 1/2 cup orange juice 1 1/2 teaspoons cornstarch 2 tablespoons walnut meats. 18. 7. 5. 13. 4. boned side up. Sprinkle chicken with salt to taste. and ground cinnamon. Repeat with the remaining portion of chicken.CHICKEN RECIPES Orange chicken recipe Description Ingredients 1 large chicken breast. ) 1/2 cup rice. uncovered. Working from the center to the edges. In a small bowl stir together cooked rice. forming a rectangle about 1/8-inch thick. 14. rotating dish a half-turn after 4 minutes. pound lightly with a meat mallet. shredded orang peel. 12. Remove plastic wrap. Cooked 1/4 teaspoon orange rind. Repeat with the remaining rice-orange peel mixture and chicken portion. covered. Micro-cook the chicken rolls. 10. Broken 2 cucumber roses (optional) Preparation 1. Fold in sides. 19.
vinegar. salt. garlic and sesame oil and simmer for 10 minutes Page 10 of 57 Aky . water. In remaining oil fry chicken until cooked. Add oyster sauce. 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. cut into chunks 8 cloves garlic. 2. remove. soy sauce.CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 2 chicken breasts.
Page 11 of 57 Aky . Mix corn flour and egg properly and add to chicken and mix.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. turmeric powder and salt to chicken. Add chilly powder.Add fried chicken pieces and fry under medium flame for five minutes or until chicken pieces takes up the flavour of chilly and ginger. Marinate for 30 minutes. In a pan heat oil and deep fry chicken cubes until cooked. 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.Garnish with chopped cilantro and serve hot. Slice green chillies into half. Fry for one minute.Drain the oil and keep aside.
4 Cinnamon . Cook uncovered until the chicken is properly cooked. Now add the pepper powder and cook covered on low flame. You can add some thick coconut milk to this curry if you need more gravy. Pat dry and marinate with a lettle salt and turmeric. Give the curry a stir.2tbsp Pepper powder . Check after 10 minutes. Garnish with curry leaves. coriander powder and garam masala and fry till oil starts seperating. Add the diced tomatoes and fry till dry. Add ginger.4tbsp Chilli powder . Now add the chicken pieces and salt and fry till the masala coats on it. cardomom and cinnammon. Page 12 of 57 Aky .1tbsp Clove . cloves.2tsp Garlic minced 12 cloves Green chilli. When hot add 1 tsp of fennel(sauf).5kg Onion.4 slit Coriander powder . Now add chilli powder. When fry add the thinly slices onion and fry till brown.1tsp Salt Curry leaves Preparation Cut the chicken into small pieces.4 large Tomato.1inch stick Cardomom . In a shallow vessel put some oil and heat. garlic and green chillies and fry. If you need more gravy add water at this stage. Water must have come out of the chicken.CHICKEN RECIPES Chicken masala recipe Description A thick gravy spicy dish for rice and chapati Ingredients Chicken.5 Sauf .1tsp Garam masala .1. Tips 1. But do not boil after that.2 Ginger grated .
No need to add lots of water but just sprinkle water and cook on a low flame.4 tspn orange food colour . U can add green chillies and chilly powder as per ur desire for spicy food Page 13 of 57 Aky . U can eat this with parathas. sprinkle water to avoid burning. add the shredded chicken.a pinch chilly powder .1/4 tspn garam masala powder . so that the dish looks orange not red in colour.chopped as per ur taste curry leaves . Remove when its dry. with salt to taste and food colour and coriander leaves.till the dish is orange.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 . then add curry leaves. along with little salt.1/2 tspn or to taste coriander powder .500 grams onion sliced . or use it as a stuffing which will be featured soon Tips Add little food colour at a time. The heat oil in a heavy pan. pepper. Ingredients chicken boiled and shredded . and it can also be used to stuff parathas. and fry the onions till light brown in colour. with a dish name called (muthabak). Preparation Boil and shred chicken. keep stirring .little coriander leaves chopped a little salt to taste oil . ginger and garlic paste and whole spices a little keep aside.1/4 tspn green chillies .a pinch fennel (sauf) powder . then add all the powder masala and fry for few minutes till u get a nice colour.a pinch jeera powder .
salt and stir well.CHICKEN RECIPES Capsicum Butter Chicken recipe Description Ingredients 1kg chicken 1/4kg capsicum 6-7 medium sized onions 100g butter 50g cream 1tbsp each of ginger. Cover the vessel with a shallow plate and pour 1/2 glass of water in a plate. Add cream and finely cut capsicum and stir chicken. When onions becomes brown add marinated chicken to it and add red chilli powder. Page 14 of 57 Aky . After 10 minutes remove the chicken from plate.garlic paste. This water will make the chicken tender. chilli powder 1 cube cheese finely cut coriander salt to taste. Cut onions finely and fry them in butter. Serve it hot and garnish with cheese and finely cut coriander leaves. Again cover it with a plate till all the water evaporates. Keep it in a freezer for two hours. Preparation Wash chicken pieces well and garnish with ginger-garlic paste.
finely chopped A good pinch powdered Saffron or saffron strands 5 Cardamom pods 3 Whole cloves 1 Inch cinnamon stick 1/2 ts Ginger powder 2 T Rose water or rose essence 1 1/2 ts Salt 4 c Strong chicken stock Page 15 of 57 Aky . peeled & chopped 2 T Yoghurt 2 T Chopped mint leaves 1/2 ts Ground cardamom 2 Inch cinnamon stick --------------------------------BRIYANI RICE-------------------------------500 g Basmati rice 2 1/2 T Ghee 1 lg Onion. finely chopped 5 Cloves garlic.CHICKEN RECIPES Chicken Briyani recipe Description Ingredients 1 3/16 kg Chicken pieces 5 T Ghee 2 T Blanched almonds 2 T Sultanas 4 sm Potatoes. finely Chopped 1 T Finely chopped fresh ginger 1/2 ts Chilli powder 1/2 ts Ground black pepper 1/2 ts Ground turmeric 1 ts Ground cumin 1 ts Salt 2 md Tomatoes. peeled & halved 2 lg Onions.
drain. mint. ginger powder and rice. garlic and ginger until onion is soft and golden. approx. cumin. Add yoghurt. Page 16 of 57 Aky . Heat ghee and fry onion until golden. Fry sultanas a few seconds and set aside. Bring to boil. Fry peeled and halved potatoes until brown. Add chilli. fry almonds until golden.CHICKEN RECIPES Preparation Chicken Savoury: Heat half the ghee in a small frying pan. pour over rice mixture and stir well. Cover saucepan tightly. add remaining ghee and fry onion. Pour any ghee left in pan into a large saucepan. Garnish with the almonds and sultanas and serve immediately.) When mixture is thick and smooth. Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. add chicken pieces and stir well to coat them with spice mixture. cinnamon stick. Cover and cook over very low heat until chicken is tender. stirring constantly for 5 minutes. If necessary cook uncovered for a few minutes to reduce gravy. Fry. Spoon briyani onto a warm serving dish. Fry stirring. 35-45 minutes. DO NOT lift lid or stir while cooking. Add chicken savoury and potatoes and gently mix into rice. Add rose water or essence and salt to hot stock. pepper. turn heat to a very low and steam for 20 minutes. until rice is coated with the ghee. Add saffron. There should be only a little very thick gravy left when chicken is cooked. Cover and cook over low heat. turmeric. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan. cloves. stirring occasionally until tomato is cooked to a pulp. salt and tomato. cardamom. cardamom and cinnamon stick. drain and reserve.
Curry leaves or coriander leaves 10 Pepper powder 11. It can be served with side dishes.turmeric powder 1 cup ½ chicken 4 tsp 1 small piece 3 2 or 3 2 1 pinch 4 3 as required 2 1 stalk 1 tsp 1 ½ tsp ¾ tsp Preparation 1. raisins. add water as required in to it and boil till it gets cooked. Cashews 6.CHICKEN RECIPES Chicken Biriyani recipe Description Chicken biriyani is a delicious indian cuisine. 2. Saute for sometime. curry leaves or coriander leaves in small size. and turmeric powder. All the best. Heat up a pan and pour ghee. Chop 1 ½ onion length wise . Coriander powder 12. if we want more Page 17 of 57 Aky .Wash chicken pieces properly.Chicken pieces 3. In the meanwhile.cinnamon 5. and onions. ani seeds 9.Basmati rice 2. Pour oil in a cooking pan and add the above chopped items and saute for sometime. Chop green chillies.Cooking oil 8. In the meanwhile fry masalas and mash it. Ingredients 1. If needed. coriander powder. Keep it aside. And strain the water from it. Fry cashewnuts.big onion 8. Raisins 7.cardamom 6. 4.green chillies 9. Chop ½ onion in a very thin manner. Ghee 4. we can add a small tomato in the pan and saute for some more time. garlic. Then add mashed masalas and keep the flame low Add pepper powder.cloves 7. After that add chicken pieces in to it.3. Then add rice in to the pan. Try it. ginger. so that we’ll have a fresh flavour. Wash rice properly and strain it for not having any stones.
Put sufficient salt. Bake it at a low temperature for 5 or 10 minutes. Serve it with side dishes. aniseeds. Then add 2 ½ cups of hot water in to it. and cinnamon.CHICKEN RECIPES ghee . If the rice is not properly cooked. garnish with fried onion. Delicious chicken biriyani is ready to eat . add some more hot water and cook till water is drained. add it accordingly . cloves. cashews and raisins. On the top of it. cardamom. Place an oven dish and layer the rice and chicken. Page 18 of 57 Aky . Fry rice till a splutter sound is heard.
u can remove the pepper chicken masala with a little gravy or let it get a bit dry. the tomatoes should become soft and smashed. can be eaten with rice or parathas. Page 19 of 57 Aky . at the end when the chicken is done. u should see the oil come to the surface and it should look dark in colour. add the chicken pieces and very little water just sufficient to cook the chicken. as per required . add little vinegar if u desire a tangy taste. then add in tomatoes. turmeric a pinch oil a little vinegar for a tangy taste. then add in salt and mix well.a bit rough onion .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.CHICKEN RECIPES Pepper chicken recipe Description Chicken made either with a little gravy or dry. not too black. Ingredients chicken. Preparation heat oil and when hot. add the onions and fry well till golden brown. black pepper freshly ground. add in the coriander leaves and stir well. and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder).500 gms small pieces with bones. and curry leaves. then add in the ginger and garlic paste sprinkle water to avoid burning. serve it hot and enjoy. add turmeric powder.
Set aside for 30 min. Add the cashew and raisin paste and remove from heat and garnish with chopped corriander leaves. saute the onion till golden brown. Ingredients 1. Mustard 1/4Tsp. Add the diced tomatoes and after 2 min. It is good to be served with chapathi and palappam. Grind the cashew and raisins together and set aside. Ginger thinly sliced 2 Tbs. Cloves 4 Cinnamon 1" piece Cardamom 2 3. 2. Now add the masala paste and stir till the oil separates. and mix this masala powder in little water.CHICKEN RECIPES Chicken Vindaloo recipe Description This is a hot curry. Page 20 of 57 Aky . 4. Now add 1 1/2 cup of water and salt to taste. Powder all the ingredients in 2. Onion 3 7. Let the chicken get well coated with the masala. Chicken cut in big pieces 1Kg. Cut the onion in thin slices and dice the tomato. add garlic and ginger and saute for a min. Cover and cook in medium heat till the chicken is well done. Corriander leaves 1 bunch Preparation Marinate the chicken with some salt and turmeric powder. Cashewnut soaked in water 10 Raisins (Kismis) " 10 5. In a wok heat some oil. Tomato 2 Big ones 6. Garlic thinly sliced 2 Tbs. Whole red chilli 5 Black pepper 1 1/2Tsp. add the marinated chicken. Black Jeera 1/4Tsp.
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. fry for a minute till li golden brown. keep the cooker open and evaporate all water. cook the chicken for just 3 minutes. turmeric pdr. put sliced onions. add the cooked chicken and fry till golden brown. heat oil in kadai.(cook in medium to slow flame) add lime juice and serve garnished 2with onion rings Page 21 of 57 Aky . gingergarlic paste and soya sauce.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. chillie pdr.
Dhal. finely mince the ginger. Preparation Method: Boil the meat in just enough water to cover. Salt to taste. now add the boiled meat & the soup. 1-1 ½ tspn. cook for 20 mins. Add the chillie powder & continue to fry for 2 mins. ¼-1/2 level tspn turmeric pwd. 1 bunch each fresh coriander & Mint.. coriander leaves & mint. Page 22 of 57 Aky . Ingredients Chicken Chilli fry Ingredients: 1/2 kg chicken. 4-5 Green chilies. or with an accompaniment of Rasam. Fry the onions until pink in colour. Tomatoes 2 med size finely chopped. garlic. Slice finely the remaining 2 onions. Cook for 5-8 mins. Garam Masala pwd. Sambar etc. a small marble sized ball of tamarind mixed in 1 cup of water. then add the other chopped ingredients & continue to fry on low heat for 2-3 mins. Add the tamarind pulp & continue cooking until the gravy is thick. Along with 1 onion finely sliced. Add the chopped tomatoes & fry till tomatoes are soft. Turmeric pwd & salt.CHICKEN RECIPES Chicken Chilli fry recipe Description This chicken fry is quite nice to be eaten with steamed rice. chilies. 6-8 pods garlic. 1 ½ tspn Chillie powder. Add the Garam Masala Powder mix well remove from heat & serve with rice or bread. 3 large onions. 2” piece ginger. peppercorns. 6-8 Peppercorns.
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.CHICKEN RECIPES Chicken & Dhal Curry recipe Description This is a good dish which could be served with Rice or breads. 1 tspn. chillie Pwd.. Corriander Powder.¾ tspns. a few Curry leaves. 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. Garlic Paste – ½ 3/4 tspns. Page 23 of 57 Aky .size Tomatoes . now add the chicken pieces mix well & keep frying for about 8-10 mins – aft this add the cooked Dhal & water mixture. For Garnish:Chopped Corriander leaves –2 tbspns Preparation Wash the Dhal & cook till soft (say for 10 mins). 2 med. Curry leaves & Mustard Seeds. Size Onions finely minced. Wash. add the minced Onions. Corriander powder – 1tspn. at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft. when Oil is hot. ½ . Salt to taste. Ingredients ½ kg Chicken – skinned & cut into small pcs. Mango powder – 2 tspns. Tips Note: For a Variation. drain & keep aside. fry till Onions are transparent & the Mustard seeds crackle – now lower flame & add the Ginger & Garlic Paste & fry for 2 mins. add Chillie Powder. 6 dry Red Chillies – deseeded. You could add 2 boiled. Ginger paste – ½ tspn. Oil-4-6 tbspns. dry red chillies. Heat Oil in a vessel. 2 med.finely minced.¾ tspn. skinned & cubed Potatoes too to the Curry – this you could do at the stage when adding the Dhal. Garam Masala – ½ . garnish with freshly chopped coriander leaves. Mustard Seeds. ½ cup Channa Dhal (split yellow lentil). Goes well with Chappatties/Parathas or Plain steamed Rice. Keep aside.
Grind to paste: Ginger. Chillie Powder. Chillie Powder. add the Coconut Paste mix nicely till the paste blends in with the Masala .3 mins.(after broiling) to a fine paste. wash nicely drain & keep aside.Keep aside.add the Vegetables & Chicken pieces. Coconut to be ground to paste separately. Sombu. use for frying).8-10 Tbspns. Potatoes skinned cut in 4 pcs lengthwise) . till a nice aroma arises. & the Oil floats on the surface. Now add Salt to taste.CHICKEN RECIPES Chicken. Puris. ½ tspn. Corriander Powder. Corriander Powder. wash the Mixie & keep this water.now add the Ginger. No Tamarind Pulp or Lime Juice for this Curry.(Drumsticks cut into 2" long pcs. 3 Tbspns. Curry Leaves (few). Turmeric Pwd.when Oil is hot add the sliced Onions & Curry leaves & fry to a golden brown . Chappatis etc. Chicken . Vegetables . Extra Tomatoes. add the chopped Tomatoes & continue to fry till the Tomatoes are soft & cooked. cut into desired pieces. Remove from heat & Serve with Rice. adding the Masala Water if necessary .1 No. Preparation Method Take a Vessel. Use extra Tomatoes only. mix nicely & continue to fry the Masala. Turmeric Powder. sufficient water.fry for 2 . 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 .finely sliced. Drumsticks & Potato Curry recipe Description Very tasty Chicken Curry. Page 24 of 57 Aky .(Masala Water is got after you grind the Ginger/Garlic/Sombu to a fine paste. Keep aside. Skin. once again mix well cover & leave to cook till the Vegetables & Chicken is boiled & the gravy has thickened. 2 Tbspns. place on gas add Oil .clean. everyone will love it Ingredients Ingredients Onions . Garlic. Oil for frying the Onions & Masala . Salt to taste. fry till the oil comes to the surface say for about 2 mins.
1 Curry masala . when it starts to become slight brown.1(big) Capsicum. put ginger and garlic. Soy sauce .Sufficient. tomato sauce and ajino motto. add chicken and mix well. Then add soy sauce.CHICKEN RECIPES Chicken sauce curry.2 tea spoons. Don't wait till the capsicum and carrot go soft.1 Tomato . After that add capsicum and carrot. Page 25 of 57 Aky . when it gets well soaked in the oil and absorbs it. recipe Description Ingredients Chicken . Onion -1 Ginger . you can increase the flame and control it.1 Kg Carrot . Oil .5 teaspoons.3 teaspoons.a bit.5 teaspoons. And when it is finally cooked. add only sifficient water. After that add the masala mixed with water as paste. Suddenly it will absorb the flavour of the vegetables. you can get a chinese chicken smell. Ajino motto . And afterwards depending on the amount of gravy one requires.2 tea spoons Garlic . Tomato sauce . Preparation Put oil and heat it. put tomato and make a good mix. Let it get cooked well. When the smell of these vegetables come. not much. put onion.
Grind nicely the ingredients in Group 1. lemon juice and salt. Add 1 cup of water and cook until chicken becomes tender and gravy becomes thick. Take oil in a cooking dish and heat. Bake for 15 minutes in moderate temperature. 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. Now add baked chicken. Page 26 of 57 Aky . Especially this saves the time of working mothers. When oil is hot. 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. Fry until oil separates. Set aside for 30 minutes.
7) add chicken and simmer 8) garnish with corriander leaves. Page 27 of 57 Aky . 6) Add tomato paste and let it boil.onions and screwpine leaves and fry till golden brown. 2)heat oil fry.Keep it aside. 3) Add ginger and garlic and tomato. Add cinnamon stick and cardarmon. 4) Add chilli paste.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. 5) Add the mixed masala and water.
poke chicken all over with a fork. cinnamon and cardmoms.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. when the chicken is cooked. Rub in the ground masalas. now pressurecook the chicken. salt all over the chicken. pepper. heat oil and fry chicken till golden brown turning all the time. garlic. Page 28 of 57 Aky . soya sauce. marinate the chicken for at least 1/2 hour.
onion paste. Before serving add cream over it. Take it out and peel away the skin. Cut onions and fry it in oil. add cinnamon. Put tomatoes in hot water for 2 minutes. Fry until chicken turns into golden brown colour. Fry it and then add chicken pieces. add tomato. Heat butter in a pan. Page 29 of 57 Aky . When chicken is cooked well. cardamom and cloves. till its color changes slightly. coriander powder and stir. ginger –garlic pastes. Or you can sprinkle grated egg over it. Make a paste of this tomato-onion and cashew nut. Add chilly powder. salt and kasoori methi powder.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). Stir well and remove from fire.
After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. black pepper and salt to taste. Raise heat to high and cook. egg whites and refined wheat flour or all-purpose flour. in a deep bowl. while stirring periodically.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. Do this in small batches. Add chili powder.In a deep skillet. 2. Now add the chicken pieces and stir. At the end of half an hour. 4. and salt to taste. over mediumhigh heat to ensure that the chicken is cooked through. Remove from oil and set aside. Serve with white rice Page 30 of 57 Aky . Lower the heat to medium-low and add butter milk. mix all the following thoroughly: the above chicken pieces.Heat the two tablespoons of oil in a wide skillet and when oil is hot. fry the chicken pieces until they are golden brown on all sides. heat oil (enough to deep fry the chicken pieces) and when oil is hot. until the liquid is absorbed/evaporated and the meat looks dry. Set aside for 30 minutes. 3. add garlic and ginger pastes and fry until it turns brown. Stir well. corn flour.Cut chicken breast into bite sized pieces.Remove the skillet from heat and add lemon juice. food coloring.
chilly powder.few Cooking oil.4 nos Ground masala – 3 tbsp (includes cinnamon.½ cup – Optional Curry leaves.coriander powder. Fry cashew nuts and raisins and decorate the dish with that.1 tsp Coriander leaves. Use semi ripe tomatoes. Instead you can add any chicken masala available in shops) Coriander powder. finely chopped Ginger-100g Garlic-50g Green chillies. Add chopped coriander leaves. Add the ground masala. Mash tomatoes into a fine paste. Tips Let the tomato gravy be too thick when you finish cooking.CHICKEN RECIPES Spicy tomato chicken recipe Description Ingredients Chicken. salt and sauté again for a short while. Then add the tomato puree. then the cream will make it smooth. Heat oil in a pan and add cut onions. ground ginger. green chillies and sauté till the oniond become light brown.to decorate Raisins. clove. Cover it and cook till chicken is done. Page 31 of 57 Aky . Add pieces of chicken and mix well with the spices. Do not add water. Finally add 1tsp garam masala . If properly done the dish will look reddish brown in colour.1 tsp Chilly powder.to taste Cashew nuts.1 tbsp Garam masala. mashed into a fine paste Big onions-1/4 kg.to decorate Cream. Stir in cream (instead thick milk can be added). curry leaves.two tbsp Salt-to taste Preparation Grind garlic and ginger separately and keep aside.1kg. cut into medium sized pieces Tomatoes. Take it from fire when the gravy becomes thick.¾ kg. garlic. bay leaves.
ginger. once the gravy thickens. put the ground paste and stir well. Preparation Heat oil. once the onion becomes tender. roti etc Ingredients chicken cubes.1/2 kg. no need to add water. bread . garlic and green chilli paste-1 table spoon. onion-2. then add chicken cubes and stir well. garnish with corriander leaves and serve with rice. roti etc. Page 32 of 57 Aky . oil-2 table spoon. bread.CHICKEN RECIPES Chicken masala recipe Description This is very easy to prepare and can be had with rice. saute onion. tomatoes-2. add tomatoes and chicken masala. chicken masala-1 table spoon dhania leaves. once the masala becomes golden.
Garnish with almond slivers and serve. Add garlic & ginger continue to fry till light brown.30 minutes or till the chicken is fully cooked and browned.20 minutes on medium high flame. Page 33 of 57 Aky . red chilli powder.CHICKEN RECIPES Kashmiri Chicken recipe Description Ingredients 2.0 lbs of chicken breast skin removed 1/2 cup yoghurt 1 cup ground onion 1/2 cup ground cashew nut (soak cahew for an hour or more to make grinding easier) 2 med tomatoes cut into small pieces 1" square of fresh ginger ground 5 -6 cloves of garlic ground 6-7 whole green cardomom 1 tsp (more or less) of cayenne pepper or red chilli pwd 2 tbsp of sliced almonds 2 tbsp of corn oil Preparation Heat the oil. Add yoghurt tomatoes. Add the cardamom and chicken cook for about 15 . Keep cooking and stirring constantly for another 20 . Add ground cashew and cook for another 3 minutes. add the ground onion and stir till rose colored.
Add chicken and water. In a pan heat the oil and sauté the onions.5 tsp. When the gravy is thicken remove from the fire. turmeric powder and mix them well.500gm Onion 200 gms. Green chilly -2 nos. Add little water till the onions and tomato cook well. Lemon -1 Turmeric powder. Ginger garlic paste -1 tsp.. Salt To taste Oil Preparation Chop the onions and tomato. tomato.CHICKEN RECIPES Pepper Chicken recipe Description Ingredients Chicken.½ tsp Garlic -2 pearl Cloves Bay leaves Cinnamon -2 Cardamom (optional) -2 Pepper corns. Lastly add green chilly. Crush the peppercorns. when they are soft add the ginger garlic paste. Cut the green chilly. Stir it well and cook till the chicken is cooked. garlic flakes. Serve it hot . To this add the crushed pepper and salt. Page 34 of 57 Aky . Tomato 200 gms.
Then add the tomatoes and the chicken. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix. add the garam masala.1 cup Onion chopped . cilantro and a dash of lime. season with salt. Comments by Visitors Preparation 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. salt and chilli pd. add the garam masala. season with salt. Now in a bowl beat the eggs. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water. Tortilla-few Eggs . Now in a bowl beat the eggs.CHICKEN RECIPES Chicken Roll recipe Description Ingredients Cooked chicken . Fry well.1 Tomato chopped . When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.Roll it up and serve hot with ketchup.1 tsp. Fry this till done. On top of the chicken you can add a few chopped onions. Then add the tomatoes and the chicken.According to taste Preparation Method In a pan heat oil and fry the onions.1 tsp. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla.2 Salt & chilli powder . Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. Fry well. salt and chilli powder. Fry this till done. Garam masala .Roll it up and serve hot with ketchup Page 35 of 57 Aky . On top of the chicken you can add a few chopped onions.1 small Ginger-garlic paste . cilantro and a dash of lime.
Mix the chicken with corn flour. Refine flour (Maida) 1tsp. schezwan sauce. Page 36 of 57 Aky . Corn flour -1 tsp. Deep-fry each piece of chicken separately. To this add sugar.CHICKEN RECIPES Chinese hot chicken recipe Description Ingredients Bone less Chicken 250 gms. Schezwan sauce 1 tsp. tomato sauce and black pepper powder. When they turn golden brown drain the excess oil and remove. Egg 1no. red chilly and add the fried chicken. Small onions Preparation Bone less Chicken 100 gms. Heat oil in a pan. Sauté onions. Oil For deep fry Tomato sauce 2tsp. Salt To taste Black pepper powder 1tsp. egg and a little salt.
8)boil well and serve hot. 4) Heat a little oil in a pan and fry the onions. ginger and garlic pieces 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. 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.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 . chilli powder to make a fine aste.4 tsp Preparation 1) Mix the flour. black pepper to taste 12) Garlic & ginger paste. Page 37 of 57 Aky . add pepper. ginger garlic salt. salt.a pinch 11) chilli powder.1 9) Bell pepper .1 cut into small pieces 10) Agin-o-motto .200 gms 8) Egg . .CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce . 7) Add the agin-o-motto and coriander leaves. beaten egg.
Tomato -1 no. Green chilly -2 nos. cumin powder. tomato. Chilly powder.CHICKEN RECIPES Filled Chicken Chappathy recipe Description Ingredients Bone less Chicken -1 cup Onion -½ cup Capsicum -1 no. For Coating: Mix gram flour. Page 38 of 57 Aky .2 to 4 nos.½ tsp. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. Add one by one and fry well. chilly powder. Coriander leaves -1 tbsp. Oil -2 tbsp. Roll in the coating-mixture and shallow fry it in oil. Stuff the chapathi with the filling and roll it tight. egg. Egg -1 no. Fry it on both the sides and serve hot with coconut chutney or ketchup. salt. finely sliced capsicum. Once the chicken becomes soft. Roasted Cumin powder -1 tsp. pinch of garam masala adding little water to a thick batter consistency. green chilly. half cooked Chapathi. Garam Masala -1 tsp. add garam masala and chopped coriander leaves and mix well. crushed chicken and salt.
cloves and the ground masala and saute onions. to the chicken and allow it to simmer.1/4 tsp Turmeric .1 piece Cloves .1 Dalda or Ghee .1 piece Coriander broiled . Heat dalda in a pan and fry the sliced small onions.1 pinch Preparation Clean the chicken and cut into pieces of desired size.10 Aniseed .8 Ginger . When meat is tender add first extraction of coconut milk and serve hot. Page 39 of 57 Aky . green chillies.1 cup Butter . The first extraction with one cup water.1 piece Coconut (big) .CHICKEN RECIPES Kozhi piddi recipe Description Ingredients Chicken (tender).1 dsp Cinnamon .6 Pepper corns . turmeric. the second with three cups and the third with 2 cups of water. Add the third extraction of coconut milk with a little salt. Grind together cumin seed. garlic and coriander. cover the dish and continue to simmer. When meat is cooked. Mix the flour with salt and one cup boiling water.1 Garlic .1/2 tsp Onion pieces .3 oz Button onion sliced .1 dsp Cumin seed . Put in the dumplings. ginger and saute again adding the chicken pieces last. Add cinnamon. Grate coconut and make three extractions of coconut milk. add butter mix well and form into balls. add the second extraction of milk and bring to boil.2 tsp Rice powder .1 level cup Green chillies .
Cook over medium heat for 4 minutes. 6 Add the chopped basil. 4 Add the sliced chicken. 5 Stir in the sugar. shaken 1 & 1/2 lbs ( 750 g ) boneless skinless chicken breasts. sliced into bite size pieces 2 tsp sugar 2 tsp Fish Sauce 1 red bell pepper. about 3 minutes more. Simmer for 4 minutes. 3 Stir in the can of the coconut milk. Season to taste with more sugar or seasoning sauce as desired.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. Serve over rice. chopped Preparation 1 Heat the oil in the frying pan over medium heat. stirring occasionally. Simmer until the chicken is cooked. cored and sliced 10 large basil leaves. so that it is dissolved and foaming. 2 Add the curry base and simmer for 2 minutes. Page 40 of 57 Aky . fish sauce and bell pepper.
8 to 10 tsps Cinnamon .300 gms ( cut into 1" cubes ) Large onions .1/2 tsp Star anus .CHICKEN RECIPES Chicken dum biryani recipe Description Ingredients Basmati Rice .1" stick Green cardomom .12 to 15 pieces ( whole ) Garlic .4 large cups Boneless chicken breast .1 cup Almonds .3 pieces Big Black Cardomom .6 to 8 pods Ginger .1/2 tsp Dry Dhania seeds .3 tsp Turmeric powder .2 no's Medium size potato . Page 41 of 57 Aky .1/2 tsps Dry Red chillies .3 no's Large Tomatoes .1 no ( cut into 1" cubes ) Fresh curd/plain yoghurt .8 to 10 pieces ( whole ) Kaju .8 to 10 pieces Raisins .5 no's Kasuri methi .1 whole 250 gms wheat flour salt to taste Fresh green coriander chopped fine.1/2 tsp Kalonji .1 piece Jeera .1" inch stick Ghee .1/2 tsp Shahi Jeera .
almonds. Drain in a collander and keep aside. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well. Page 42 of 57 Aky . Heat 4 cups of water in a vessel and bring to a boil. Take a heavy bottomed tava. Grind the roasted ingredients in a mixer to a smooth powder. 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. coriander seeds. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water. Cut two large onions into big pieces. Now knead the wheat flour to make a nice dough. Remove and drain. Now take a heavy bottomed vessel and coat it with ghee. Remove and drain. Heat ghee in a kadahi and seperately fry Kaju. Add this masala mixture to the chicken pieces. top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered. star anus. cinnamon. green and black cardamoms. Add a layer of rice. garlic. and before removing from gas just add the turmeric powder and mix well.salt to taste. almonds and raisins. shahi jeera. kasuri methi. Take a right fitting lid for the vessel. ( Approximately takes 5 to 7 mins ). Remove and garnish with fried onions.CHICKEN RECIPES Preparation Clean and wash the chicken pieces and keep aside. kalonji. cover and seal the lid to the vessel with the wheat dough. heat it and put the gas on simmer. Grind the ginger. Drain tomatoes and peel the skin. onion and tomatoes to a smooth paste. jeera. Now keep the vessel on the tava and cook for approximately 20-25 minutes. Meawhile heat 6 cups of water in a vessel. add a teaspoon of salt and bring to a boil. mix well and set aside to marinate for atleast 3-4 hours. Heat a kadahi and dry roast dry chillies. Cut one large onion into thin long slices. kaju raisins and finely chopped fresh coriander. In the left over ghee fry the thinly sliced onions till they are crisp and brown.
Oil Preparation Boil the chicken in water with pepper and oil and after it is cooked make it into small bits. Over this add the chicken pieces. tomato and the grated cheese. Oil Page 43 of 57 Aky . capsicum. Allow it to cook in a microwave/oven for 3-5 minutes. Variation: Chicken sausages can be used in the place of chicken.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. Cut or shred the vegetables into desired size and shape. Spread tomato sauce on the harder surface of pizza base. Onions(big) 3 Tomato 3 Capsicum 3 Chicken 125 grams Cheese 20 gm Pepper powder ½ tsp. capsicum and tomato. To this add onions. Top this with the onions.
Tomato 1 no. cumin powder. Stuff the chapathi with the filling and roll it tight. salt.CHICKEN RECIPES Chicken filled Chappathy recipe Description Ingredients Bone less Chicken 1 cup Egg 1 no. chilly powder. Fry it on both the sides and serve hot with mint chutney or any ketchup. Garam Masala 1 tsp. Onion ½ cup Capsicum 1 no. Coriander leaves 1 tbsp. Oil 2 tbsp. green chilly. add garam masala and chopped coriander leaves and mix well. julian cut chicken and salt. finely sliced capsicum. Roll in the coating-mixture and shallow fry it in oil. Add one by one and fry well. Once the chicken becomes soft. Green chilly 2 nos. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. Chilly powder ½ tsp. egg. For Coating: Mix gram flour. pinch of garam masala adding little water to a thick batter consistency. tomato. Page 44 of 57 Aky . Roasted Cumin powder 1 tsp. 75% cooked Chapathi 2 to 3 nos.
cloves.Ghee (For Frying) .Then add the chicken pieces. red chillies. cut finely .Coconut.2 tsp 3.Fry the grated coconut till brown in colour in a little ghee. cinnamon. 13. garlic.Chicken . salt and stir on low fire for 10 minutes. 7.Ginger . 4.To Taste Preparation 1.2 tsp 4. ginger.Salt .Coriander Seeds .Chopped . 12.Then add the ground masala and masala water.Cloves .12 Flakes 8.Cook the chicken curry until quite dry.Grind together fried grated coconut.4 5.as required 14. 5. 10.Tomatoes. 7.Remove the masala.Garlic .Coriander Leaves . chopped tomatoes. 2. onions.A handful 11.6 Nos.10 Nos.Onions.Onion (Big) .3 Nos. 6.Coriander seeds. 6. Page 45 of 57 Aky .2 Nos.Red Chillies . 3. coriander leaves to a fine paste without water.In a vessel heat 2 tsps ghee and fry onions till brown.Cinnamon .CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients .pass water in the mixer jar and keep water aside.2-3 Nos.grated .1 Inch Piece 9.1 Kg 2.
Heat to a boil. Page 46 of 57 Aky . Makes 6 servings. sour cream and chips. stirring until lightly browned.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. Serve topped with fresh chopped tomatoes. Stir in remaining ingredients. Reduce heat and simmer 1 hour. Stir occasionally.
then add soy sauce and tomato ketchup. put 2tbsp oil and fry half the ginger and garlic lightly.Then fry ginger.3tbsp tomato ketchup .CHICKEN RECIPES Soy chilli chicken recipe Description Its best to be served with ghee rice or chappatti varietes.A tsp of butter can be added to this in the end.Then add the marinated chicken.1/4tbsp ginger .5kgs chilly powder . Page 47 of 57 Aky .Close and cook on low to medium fire for 25 minutes. In vessel.garlic and then add onions and fry them util they are soft.a small bark of cinnamon and 2-3 cloves.3/4 tbsp GaramMasala .2-3 Oil .half the quantity of chilly powder and Garam Masala.Make this into a gravy.Its quite an easy dish and will be much appreciated at special occassions.7 pieces soy sauce .6tbsp Salt to taste Preparation Marinate chicken with 1tbsp oil.1.fry it for a while.Cover and cook in low heat for 15-20 minutes.1.cut into very small bits garlic .4-6 Green Chillies .Then add chilly and garam masala pwder. lightly fry 3-4 cardomoms.2. Ingredients whole chicken or boneless chicken .preferably heavy aluminium vessel.5tbsp Onion .Now add the prepared chicken and mix .5 inch. Meanwhile in another vessel.4tsp soy sauce.
5. till it turns brown. 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. 4. 6. remove from the fire 7.add masala powders and stir few minutes. onion.mix all welland oil comes up add chicken piecesand till it is well cooked. 3.garnish with capcicum and coriander leaves Page 48 of 57 Aky .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.add tomato puree soy saucce and salt if need. marinate chicken 3hrs 2.if water dries chicken covered with masala well.garlic .heat the pan and put oil saute ginger .
200 gms Egg . chilli powder to make a paste.1 cut into small pieces Agin-o-motto .1 Bell pepper . Page 49 of 57 Aky .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 . ginger and garlic pieces. Heat a little oil in a pan and fry the onions. Add the chicken to the paste and let it for 45 minutes Heat some oil in a pan and deep fry the chicken.CHICKEN RECIPES Chicken Manchurian recipe Description Fried Chicken with hot sauce Ingredients 1 kg of small pieces of chicken Soy Sauce . bell pepper. beaten egg. Add the soy sauce and let it boil Add the fried chicken pieces to the boiling mixture. salt. ginger garlic paste. salt. Add the agin-o-motto and coriander leaves.a pinch chilli powder. black pepper to taste Preparation Mix the all purpose flour.
CHICKEN RECIPES Chicken Tikka recipe Description A spicy chicken curry for rotis and naan.1 tsp salt to taste curd .8 tsp garam masala powder .1/2 tsp dhaniya powder . For the gravy : Page 50 of 57 Aky .2 tsp coriander leaves Ground almond .2 tsp turmeric powder . Ingredients Chicken tikka masala Chicken .1/4 tsp coriander powder .1/2 cup beaten well For the Gravy Ingredients : Onion .1 chopped tomato puree .1 tsp cumin powder .4 ts turmeric powder .1 tsp salt to taste oil .1/4 ts chilli powder .out of one small tomato ginger & garlic paste . After the chicken is marinated.2 tsp ginger & garlic paste .2 tsp (optional) Preparation Marinate the chicken Take the beaten curd and mix all the above powders together and add salt Cut the chicken into medium size pieces and add it to the curd mixture.500 gms of boneless chicken ginger & garlic paste .1 tsp garam masala . close the vessel with a lid and let it to marinate for about an hour. 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.
and let the gravy come to a boil after adding the chicken pieces. fry onions till they turn golden brown. and then add the tomato puree. Add ginge & garlic paste and let them fry till the oil seperates Then add all the masala powders to it. Page 51 of 57 Aky . Then add the cooked chicken pieces. Remove the dish from the stove and add the coriander leaves and garnish. 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.CHICKEN RECIPES Heat oil in a pan .
2 tbsp Ginger garlic paste .CHICKEN RECIPES Chicken 65 recipe Description Ingredients Boneless Chicken . An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.2 tsp (or to taste) Lime Juice .for deep frying For garnish: Curry Leaves Green Chillies – finely chopped Red Onions .to taste Food coloring .3 tbsp Curd .1 . Page 52 of 57 Aky . Garnish with slightly sauted sliced onions and green chillies. heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil).2 tsp Salt .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.1. curry leaves and lime slices.5 lb cut into bite sized pieces Chilli powder . Then.a little Oil .
Allow to cool and grind with little water to make a thick paste. Sprinkle salt to taste. water and the coconut paste. Garnish with finely chopped coriander. Add the chicken. Fry on medium level for about 3 minutes or till the onions are light brown in color. coriander and red chilli powders along with the grated coconut. Page 53 of 57 Aky . green chilli(es) along with the chopped onions.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. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. turmeric powder. whole red chilli(es). Cover and cook on low heat for about 25 minutes or till the chicken is tenderised. Heat the remaining oil in the same pan and add the curry leaves. ginger. Mix well. Add the garlic.
garlic. Page 54 of 57 Aky . Allow the chicken to marinate for 4 hours in the refrigerator. the onion. Just before removing it pour one spoon hot fat over the Tandoori chicken. In a large plate beat the yogurt. In to this add the coriander and cumin powder. garlic. Yoghurt : 3 tb sp. Cumin: 1 tsp. with the back of a spoon blend this mixture well to form a smooth. Garnish with raw onion rings and mint leaves. Skewer the chicken. Set it alight and sprinkle with Indian curry powder. Vinegar : 2 tb sp. ginger to a paste. rubbing carefully with a spoon. Chilly powder: 2 tsp. Onion: 1. Clean the chicken thoroughly and make three or four shallow cuts on either side. thin paste. Apply into the chicken. Curry powder: 1 tsp. Ginger: 1 inch-piece.CHICKEN RECIPES Chicken Thandoori recipe Description Ingredients Chicken: 1 kg. Salt [required]. tie its legs to the skewer and place in oven. Coriander : ½ tsp. Lemon : 1 Preparation Grind onion. Serve immediately. the vinegar and the juice of the Lemon. Squeeze out its juice and throw residue away. Allow it to cook for 20 minutes until it turns golden brown colour. Cloves: 12. Ginger juice.
5 tsp Salt . Put the chicken pieces into the mixture and marinate for five to six hours. Then put it under the broiler for about five minutes. In between Paste the chicken with the mixture 2-3 times.5 cloves Salt .CHICKEN RECIPES Tandoori Chicken recipe Description Ingredients Chicken .1 cup Ginger .2 nos Curry leaves . Remove from the marinade and bake for 45 minutes in a 400 degree oven.5 nos Garlic . Blend the remaining ingredients.2 lbs Lemon juice .1 tsp Preparation Clean the chicken and cut into big pieces. Make two slits on each pieces and rub it with lemon juice and salt. Keep it aside. Serve it hot with chappathi.2 inch piece Onion .1 tsp Yogurt . Page 55 of 57 Aky .2 Green chillies .
coriander.1 tsp. Sauté for 5 minutes. Tomatoes . Fry for another 7 minutes.5 nos.CHICKEN RECIPES Chicken Chettinadu recipe Description Ingredients Chicken (cut into big pieces) . Coriander seed . Ginger .½ tsp. Cloves . Saumf . Dry red chillies .3nos. Oil . Put rest of the oil in a cooking pot and sauté the onion with cinnamon stick.2 tbs.1 inch chopped. Grind it into a coarse paste. Curry leaves .3 nos chopped.3 cloves.2lbs.2 tbs. black pepper and poppy seed. Garlic . curry leaves and garlic.1 ½ cup Preparation Put 2 tbs of oil in a frying pan and lightly roast the chili. jeera.2. Poppy seed . saumf. Black pepper .2 tsp. Cinnamon stick . Jeera (cumin seed) .1 inch.5 tsp. add chopped tomato and the masala paste.10 nos. cloves. 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 . Onion . Water .
cut finely . chopped tomatoes. 7. ginger.Coriander Leaves .In a vessel heat 2 tsps ghee and fry onions till brown 5. Page 57 of 57 Aky . 12.CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients 1.Chicken .4 5. 10.Ghee (For Frying) .Cloves .as required 14. red chillies. 13.Onions. 6.Chopped .2-3 Nos.1 Inch Piece 9.Garlic .Coconut. cinnamon.2 tsp 4.Salt .Coriander seeds.10 Nos.Tomatoes.Onion (Big) .Remove the masala. 3. 6.Then add the chicken pieces.Then add the ground masala and masala water.Red Chillies .pass water in the mixer jar and keep water aside. 2. 4. onions.Cinnamon .2 tsp 3.grated .1 Kg 2.Grind together fried grated coconut.To Taste Preparation 1. salt and stir on low fire for 10 minutes.2 Nos. coriander leaves to a fine paste without water.6 Nos.12 Flakes 8.Cook the chicken curry until quite dry.Ginger . 7. cloves.3 Nos. garlic.A handful 11.Coriander Seeds .Fry the grated coconut till brown in colour in a little ghee.
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