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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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2) Add the chicken to the paste and let it for 45 minutes 3) Heat some oil in a pan and deep fry the chicken.1 9) Bell pepper .a pinch 11) chilli powder. beaten egg. Page 6 of 57 Aky .1 cut into small pieces 10) Agin-o-motto . salt.300 gms 3) 200 gms Ginger cut into small pieces 4) 300gms Garlic cut into small pieces 5) Coriander leaves 6)1 Onion cut into long pieces 7) All purpose flour . ginger and garlic pieces.CHICKEN RECIPES Chicken manjuriyan recipe Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce . chilli powder to make a paste.200 gms 8) Egg . 4) Heat a little oil in a pan and fry the onions. 7) Add the agin-o-motto and coriander leaves. 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. bell pepper. salt.
minced 1 teaspoon jalapeno . Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer.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. turmeric and 1/4 teaspoon of salt. Add chicken and rub to coat. Add chicken.thinly sliced 1 clove garlic . We can serve this with the any rice varieties. and 3/4 teaspoon salt. Heat 1/4 cup oil over medium high and add onions. Cover with plastic wrap and let stand at room temperature for 30 minutes. stirring until golden (8 minutes). Page 7 of 57 Aky . peppercorns. Drain on paper towels. garlic.cubed 1/4 cup vegetable oil 2 tablespoons vegetable oil 2 medium onions . Fry cashews in 2 tablespoons oil until golden brown (5 minutes). Stir in 1/4 cup coconut milk and water.minced 1 1/2 teaspoons ginger . chile.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 . then cover and cook over low for 20 minutes. stirring. ginger. Stir occasionally until chicken is golden brown and just cooked through (10 minutes).
Page 8 of 57 Aky . Fry for a few seconds. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. Stir in the beaten cream and reduce the heat to low.CHICKEN RECIPES Butter Chicken recipe Description Ingredients For Marinate. coriander. 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. cumin and black pepper powders. Mix well. red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter. Sprinkle salt to taste if needed. cumin and red chilli powders 1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of ginger. After the liquids have evaporated. cover and cook for about 25 minute(s) or till the chicken is fully cooked. garlic pastes salt to taste a few drops of edible orange-red color (optional) For the Gravy 4 large tomatoes chopped 4 tablespoons butter 1 tablespoon(s) fresh cream 1 teaspoon(s) each of coriander. Add the chopped tomatoes. cumin. sugar. Add the chicken. Garnish with a swirl of fresh cream and finely chopped coriander leaves. 800 grams of chicken cut into pieces (preferably boneless) 1 tablespoon(s) slightly sour yoghurt (optional) 1 tablespoon(s) vinegar or lemon juice 1 teaspoon(s) each of coriander. fresh cream and finely chopped coriander leaves for garnishing Preparation Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. Heat the remaining butter in a saucepan and add the red chilli. chopped ginger and green chillies to the simmering gravy. Just before serving pour melted butter over the curry.
) 1/2 cup rice. pound lightly with a meat mallet. Remove plastic wrap. 19. Cover with vented clear plastic wrap. 3. on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly. Place one portion. Micro-cook the chicken rolls.CHICKEN RECIPES Orange chicken recipe Description Ingredients 1 large chicken breast. boned side up. Cooked 1/4 teaspoon orange rind. Fold in sides. 8. Ground 1/2 cup orange juice 1 1/2 teaspoons cornstarch 2 tablespoons walnut meats. 9. 7. Sprinkle chicken with salt to taste. 2. Broken 2 cucumber roses (optional) Preparation 1. uncovered. 10. on 50% power for 7 to 8 minutes or till chicken is tender. 4. spreading it to within 1/4-inch of the edges. 5. in a 1-cup measure stir together orange juice and cornstarch. 11. in a shallow baking dish. 14. Halve chicken breast lengthwise. Stir in broken walnut meats. forming a rectangle about 1/8-inch thick. Repeat with the remaining portion of chicken. 18. For orange sauce. shredded orang peel. Micro-cook. 15. stirring every 20 seconds. 16. Transfer chicken rolls to a serving platter. Place chicken rolls. covered. between two pieces of clear plastic wrap. roll up jelly-roll style. starting with one end. rotating dish a half-turn after 4 minutes. Finely Shredded 1 dash cinnamon. Garnish with cucumber roses. 17. if desired. Page 9 of 57 Aky . Repeat with the remaining rice-orange peel mixture and chicken portion. (Chicken Breast should be skinned and boned. Spoon half of the rice orange peel mixture atop one chicken breast portion. seam side down. 6. 13. Spoon the orange sauce atop the chicken rolls on the serving platter. 12. Working from the center to the edges. In a small bowl stir together cooked rice. and ground cinnamon.
2. vinegar. In remaining oil fry chicken until cooked. Heat oil and fry garlic until brown. cut into chunks 8 cloves garlic. garlic and sesame oil and simmer for 10 minutes Page 10 of 57 Aky . salt. 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.CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 2 chicken breasts. remove. water. Add oyster sauce. soy sauce.
Marinate for 30 minutes. Add chilly powder. Mix corn flour and egg properly and add to chicken and mix. In a pan heat oil and deep fry chicken cubes until cooked.Add fried chicken pieces and fry under medium flame for five minutes or until chicken pieces takes up the flavour of chilly and ginger.Garnish with chopped cilantro and serve hot. turmeric powder and salt to chicken. 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. Page 11 of 57 Aky .Drain the oil and keep aside.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.Heat another skillet and melt butter and add sliced chillies and finely crushed ginger. Slice green chillies into half.
Check after 10 minutes. When hot add 1 tsp of fennel(sauf).4 slit Coriander powder . Now add chilli powder.1inch stick Cardomom . coriander powder and garam masala and fry till oil starts seperating. garlic and green chillies and fry. In a shallow vessel put some oil and heat. When fry add the thinly slices onion and fry till brown. Add ginger.2tsp Garlic minced 12 cloves Green chilli. Page 12 of 57 Aky . Pat dry and marinate with a lettle salt and turmeric. cardomom and cinnammon.CHICKEN RECIPES Chicken masala recipe Description A thick gravy spicy dish for rice and chapati Ingredients Chicken. Now add the pepper powder and cook covered on low flame.4 large Tomato. But do not boil after that.5kg Onion. Tips 1.4 Cinnamon .1.1tsp Salt Curry leaves Preparation Cut the chicken into small pieces.2tbsp Pepper powder . You can add some thick coconut milk to this curry if you need more gravy.5 Sauf .1tsp Garam masala .1tbsp Clove . Add the diced tomatoes and fry till dry. Give the curry a stir. If you need more gravy add water at this stage. Cook uncovered until the chicken is properly cooked.2 Ginger grated . Now add the chicken pieces and salt and fry till the masala coats on it. Water must have come out of the chicken.4tbsp Chilli powder . cloves. Garnish with curry leaves.
chopped as per ur taste curry leaves . so that the dish looks orange not red in colour. Preparation Boil and shred chicken.4 tspn orange food colour .500 grams onion sliced .till the dish is orange. Remove when its dry. or use it as a stuffing which will be featured soon Tips Add little food colour at a time. along with little salt. Ingredients chicken boiled and shredded .1/4 tspn green chillies . with a dish name called (muthabak).a pinch jeera powder . keep stirring .little coriander leaves chopped a little salt to taste oil . and it can also be used to stuff parathas. ginger and garlic paste and whole spices a little keep aside. then add curry leaves.a pinch chilly powder .2 nos turmeric powder . and fry the onions till light brown in colour.CHICKEN RECIPES Chilli chicken recipe Description This is a dish made out of small pieces of chicken or shredded boiled chicken. The heat oil in a heavy pan. sprinkle water to avoid burning.a pinch fennel (sauf) powder . U can add green chillies and chilly powder as per ur desire for spicy food Page 13 of 57 Aky .1/2 tspn or to taste coriander powder . U can eat this with parathas. No need to add lots of water but just sprinkle water and cook on a low flame. then add all the powder masala and fry for few minutes till u get a nice colour.1/4 tspn garam masala powder . pepper. with salt to taste and food colour and coriander leaves. add the shredded chicken.
Again cover it with a plate till all the water evaporates. salt and stir well. This water will make the chicken tender. Cover the vessel with a shallow plate and pour 1/2 glass of water in a plate. When onions becomes brown add marinated chicken to it and add red chilli powder. Preparation Wash chicken pieces well and garnish with ginger-garlic paste. Serve it hot and garnish with cheese and finely cut coriander leaves. Cut onions finely and fry them in butter. Keep it in a freezer for two hours. After 10 minutes remove the chicken from plate. Add cream and finely cut capsicum and stir chicken. 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. chilli powder 1 cube cheese finely cut coriander salt to taste.garlic paste.
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. 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 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 . 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.
turn heat to a very low and steam for 20 minutes. add remaining ghee and fry onion. Pour any ghee left in pan into a large saucepan. Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. Add chilli. Spoon briyani onto a warm serving dish. DO NOT lift lid or stir while cooking. Cover and cook over low heat. Cover and cook over very low heat until chicken is tender. stirring constantly for 5 minutes. Add yoghurt. Garnish with the almonds and sultanas and serve immediately. 35-45 minutes. Heat ghee and fry onion until golden.CHICKEN RECIPES Preparation Chicken Savoury: Heat half the ghee in a small frying pan. Fry sultanas a few seconds and set aside. Add chicken savoury and potatoes and gently mix into rice. salt and tomato. until rice is coated with the ghee. (It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan. Fry stirring. Page 16 of 57 Aky . cardamom. stirring occasionally until tomato is cooked to a pulp. Fry peeled and halved potatoes until brown. cloves. Add saffron. cardamom and cinnamon stick. Bring to boil. approx. cinnamon stick. drain. mint. turmeric. pepper. fry almonds until golden. There should be only a little very thick gravy left when chicken is cooked. Fry.) When mixture is thick and smooth. Add rose water or essence and salt to hot stock. garlic and ginger until onion is soft and golden. add chicken pieces and stir well to coat them with spice mixture. drain and reserve. If necessary cook uncovered for a few minutes to reduce gravy. Cover saucepan tightly. ginger powder and rice. cumin. pour over rice mixture and stir well.
Raisins 7.CHICKEN RECIPES Chicken Biriyani recipe Description Chicken biriyani is a delicious indian cuisine. ginger. And strain the water from it. and turmeric powder.cardamom 6.Wash chicken pieces properly.3. All the best. coriander powder. Cashews 6. ani seeds 9. curry leaves or coriander leaves in small size.Cooking oil 8. Chop green chillies. so that we’ll have a fresh flavour. Pour oil in a cooking pan and add the above chopped items and saute for sometime. 4. if we want more Page 17 of 57 Aky . raisins. Then add mashed masalas and keep the flame low Add pepper powder.Chicken pieces 3. It can be served with side dishes. Curry leaves or coriander leaves 10 Pepper powder 11. Coriander powder 12.green chillies 9. In the meanwhile. garlic. Try it. Wash rice properly and strain it for not having any stones. 2. If needed. we can add a small tomato in the pan and saute for some more time. Ingredients 1.Basmati rice 2. Heat up a pan and pour ghee.cloves 7. Keep it aside. After that add chicken pieces in to it. Chop ½ onion in a very thin manner.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. Chop 1 ½ onion length wise . and onions. add water as required in to it and boil till it gets cooked. In the meanwhile fry masalas and mash it.big onion 8.cinnamon 5. Fry cashewnuts. Then add rice in to the pan. Ghee 4. Saute for sometime.
Delicious chicken biriyani is ready to eat . aniseeds. Then add 2 ½ cups of hot water in to it. add it accordingly . Fry rice till a splutter sound is heard. Place an oven dish and layer the rice and chicken.CHICKEN RECIPES ghee . garnish with fried onion. Put sufficient salt. If the rice is not properly cooked. Bake it at a low temperature for 5 or 10 minutes. Serve it with side dishes. cardamom. cashews and raisins. Page 18 of 57 Aky . On the top of it. add some more hot water and cook till water is drained. and cinnamon. cloves.
Preparation heat oil and when hot. u should see the oil come to the surface and it should look dark in colour. add little vinegar if u desire a tangy taste. add turmeric powder. can be eaten with rice or parathas. then add in the ginger and garlic paste sprinkle water to avoid burning. not too black. and curry leaves. at the end when the chicken is done. u can remove the pepper chicken masala with a little gravy or let it get a bit dry. then add in salt and mix well. and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder). then add in tomatoes.500 gms small pieces with bones. as per required . add in the coriander leaves and stir well. add the onions and fry well till golden brown. the tomatoes should become soft and smashed.CHICKEN RECIPES Pepper chicken recipe Description Chicken made either with a little gravy or dry. Page 19 of 57 Aky . add the chicken pieces and very little water just sufficient to cook the chicken. black pepper freshly ground. serve it hot and enjoy.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. Ingredients chicken.a bit rough onion . turmeric a pinch oil a little vinegar for a tangy taste.
Chicken cut in big pieces 1Kg. Powder all the ingredients in 2. Add the cashew and raisin paste and remove from heat and garnish with chopped corriander leaves. Set aside for 30 min. It is good to be served with chapathi and palappam. Corriander leaves 1 bunch Preparation Marinate the chicken with some salt and turmeric powder. Ginger thinly sliced 2 Tbs. Mustard 1/4Tsp. In a wok heat some oil. Black Jeera 1/4Tsp. 4. 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. Cloves 4 Cinnamon 1" piece Cardamom 2 3. Ingredients 1. Onion 3 7. Grind the cashew and raisins together and set aside. Page 20 of 57 Aky . Whole red chilli 5 Black pepper 1 1/2Tsp. Add the diced tomatoes and after 2 min. saute the onion till golden brown.CHICKEN RECIPES Chicken Vindaloo recipe Description This is a hot curry. add the marinated chicken. 2. Cashewnut soaked in water 10 Raisins (Kismis) " 10 5. Now add the masala paste and stir till the oil separates. Tomato 2 Big ones 6. Garlic thinly sliced 2 Tbs. Now add 1 1/2 cup of water and salt to taste. and mix this masala powder in little water. Let the chicken get well coated with the masala.
fry for a minute till li golden brown. 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. turmeric pdr. gingergarlic paste and soya sauce. 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. add the cooked chicken and fry till golden brown. cook the chicken for just 3 minutes. heat oil in kadai.(cook in medium to slow flame) add lime juice and serve garnished 2with onion rings Page 21 of 57 Aky . keep the cooker open and evaporate all water.
2” piece ginger. Ingredients Chicken Chilli fry Ingredients: 1/2 kg chicken. Add the Garam Masala Powder mix well remove from heat & serve with rice or bread. 1-1 ½ tspn. chilies. Slice finely the remaining 2 onions. Along with 1 onion finely sliced. Add the tamarind pulp & continue cooking until the gravy is thick. 1 ½ tspn Chillie powder. finely mince the ginger.. Fry the onions until pink in colour. now add the boiled meat & the soup. Dhal. Garam Masala pwd. Tomatoes 2 med size finely chopped. Cook for 5-8 mins. 1 bunch each fresh coriander & Mint. garlic. Sambar etc. Add the chopped tomatoes & fry till tomatoes are soft. Turmeric pwd & salt. Preparation Method: Boil the meat in just enough water to cover. ¼-1/2 level tspn turmeric pwd. 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. 6-8 Peppercorns. Salt to taste. Add the chillie powder & continue to fry for 2 mins. Page 22 of 57 Aky . 3 large onions. peppercorns. or with an accompaniment of Rasam.CHICKEN RECIPES Chicken Chilli fry recipe Description This chicken fry is quite nice to be eaten with steamed rice. coriander leaves & mint. 6-8 pods garlic. 4-5 Green chilies. cook for 20 mins.
Garam Masala – ½ . fry till Onions are transparent & the Mustard seeds crackle – now lower flame & add the Ginger & Garlic Paste & fry for 2 mins.size Tomatoes . Page 23 of 57 Aky . ½ . at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft. ½ cup Channa Dhal (split yellow lentil). a few Curry leaves. Corriander Powder. add the minced Onions. Mango powder – 2 tspns. Mustard Seeds. 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.finely minced. Ginger paste – ½ tspn. skinned & cubed Potatoes too to the Curry – this you could do at the stage when adding the Dhal. Wash. You could add 2 boiled. Keep aside. Corriander powder – 1tspn. Size Onions finely minced. now add the chicken pieces mix well & keep frying for about 8-10 mins – aft this add the cooked Dhal & water mixture. drain & keep aside.¾ tspn. 6 dry Red Chillies – deseeded. Garlic Paste – ½ 3/4 tspns. add Chillie Powder. 1 tspn. Heat Oil in a vessel. when Oil is hot. garnish with freshly chopped coriander leaves. 2 med. For Garnish:Chopped Corriander leaves –2 tbspns Preparation Wash the Dhal & cook till soft (say for 10 mins).. Ingredients ½ kg Chicken – skinned & cut into small pcs.CHICKEN RECIPES Chicken & Dhal Curry recipe Description This is a good dish which could be served with Rice or breads. 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. Curry leaves & Mustard Seeds. Tips Note: For a Variation. dry red chillies. 2 med.¾ tspns. Oil-4-6 tbspns. chillie Pwd. Salt to taste.
add the Coconut Paste mix nicely till the paste blends in with the Masala . Keep aside. wash nicely drain & keep aside.add the Vegetables & Chicken pieces. mix nicely & continue to fry the Masala.8-10 Tbspns. No Tamarind Pulp or Lime Juice for this Curry. Coconut to be ground to paste separately. Puris. Chicken . & the Oil floats on the surface. Use extra Tomatoes only. once again mix well cover & leave to cook till the Vegetables & Chicken is boiled & the gravy has thickened.CHICKEN RECIPES Chicken. Grind to paste: Ginger.fry for 2 . Skin. 3 Tbspns. 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 . Salt to taste.(Masala Water is got after you grind the Ginger/Garlic/Sombu to a fine paste.when Oil is hot add the sliced Onions & Curry leaves & fry to a golden brown . place on gas add Oil . adding the Masala Water if necessary . everyone will love it Ingredients Ingredients Onions . Garlic. Chillie Powder. Now add Salt to taste.1 No. fry till the oil comes to the surface say for about 2 mins. wash the Mixie & keep this water. 2 Tbspns. Sombu.finely sliced. Drumsticks & Potato Curry recipe Description Very tasty Chicken Curry.clean. till a nice aroma arises. Vegetables . Extra Tomatoes. Corriander Powder. use for frying). Turmeric Pwd. Turmeric Powder. Preparation Method Take a Vessel. Corriander Powder. Remove from heat & Serve with Rice. sufficient water.3 mins. ½ tspn. add the chopped Tomatoes & continue to fry till the Tomatoes are soft & cooked. Curry Leaves (few).Keep aside.(Drumsticks cut into 2" long pcs.(after broiling) to a fine paste. Page 24 of 57 Aky .now add the Ginger. Chappatis etc. Potatoes skinned cut in 4 pcs lengthwise) . Oil for frying the Onions & Masala . Chillie Powder. cut into desired pieces.
And when it is finally cooked. After that add the masala mixed with water as paste.5 teaspoons. you can increase the flame and control it.1 Kg Carrot . And afterwards depending on the amount of gravy one requires. Then add soy sauce. put tomato and make a good mix.1(big) Capsicum. add only sifficient water.Sufficient.3 teaspoons. Oil . Ajino motto .5 teaspoons.1 Tomato .2 tea spoons Garlic . recipe Description Ingredients Chicken . Suddenly it will absorb the flavour of the vegetables. When the smell of these vegetables come. you can get a chinese chicken smell. Tomato sauce . tomato sauce and ajino motto.1 Curry masala . when it starts to become slight brown. Soy sauce .CHICKEN RECIPES Chicken sauce curry.2 tea spoons.a bit. not much. After that add capsicum and carrot. add chicken and mix well. Don't wait till the capsicum and carrot go soft. put ginger and garlic. Preparation Put oil and heat it. put onion. Page 25 of 57 Aky . when it gets well soaked in the oil and absorbs it. Onion -1 Ginger . Let it get cooked well.
lemon juice and salt. When oil is hot.CHICKEN RECIPES Spicy Chicken recipe Description Very less effort is needed. Grind nicely the ingredients in Group 1. Take oil in a cooking dish and heat. Fry until oil separates. Ingredients 1 Kg skinless Chicken 1 teaspoon Lime juice ½ teaspoon Black Pepper Salt to taste Oil 3 table spoon Group 1 Onion 3 medium size Garlic 4 cloves Ginger 1 small piece Green chilies 4 Coriander leaves 1 bunch Capsicum 1 (medium size) Tomato 1 small Group 2 Red chilly Powder ½ tea spoon Turmeric Powder ½ tea spoon Masala Powder ½ tea spoon Preparation Marinate chicken pieces with pepper powder. Page 26 of 57 Aky . Add 1 cup of water and cook until chicken becomes tender and gravy becomes thick. Now add baked chicken. Set aside for 30 minutes. Bake for 15 minutes in moderate temperature. add to this the ground ingredients (in Group 1) and ingredients in Group 2. Especially this saves the time of working mothers.
2)heat oil fry. 6) Add tomato paste and let it boil. 5) Add the mixed masala and water. Add cinnamon stick and cardarmon. 3) Add ginger and garlic and tomato. Page 27 of 57 Aky .onions and screwpine leaves and fry till golden brown. 7) add chicken and simmer 8) garnish with corriander leaves.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. 4) Add chilli paste.Keep it aside.
marinate the chicken for at least 1/2 hour. cinnamon and cardmoms. when the chicken is cooked. pepper. soya sauce. salt all over the chicken. Page 28 of 57 Aky . heat oil and fry chicken till golden brown turning all the time.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. now pressurecook the chicken. poke chicken all over with a fork. Rub in the ground masalas. garlic.
Take it out and peel away the skin. Put tomatoes in hot water for 2 minutes. Fry until chicken turns into golden brown colour. Make a paste of this tomato-onion and cashew nut. salt and kasoori methi powder. coriander powder and stir. Add chilly powder. add tomato. ginger –garlic pastes. Page 29 of 57 Aky . Heat butter in a pan. Stir well and remove from fire. Fry it and then add chicken pieces.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). Before serving add cream over it. Cut onions and fry it in oil. add cinnamon.onion paste. Or you can sprinkle grated egg over it. till its color changes slightly. When chicken is cooked well. cardamom and cloves.
In a deep skillet. and salt to taste. Remove from oil and set aside. food coloring. At the end of half an hour. add garlic and ginger pastes and fry until it turns brown. fry the chicken pieces until they are golden brown on all sides. 3. corn flour. Lower the heat to medium-low and add butter milk. 2. egg whites and refined wheat flour or all-purpose flour.Remove the skillet from heat and add lemon juice. while stirring periodically. Add chili powder. Do this in small batches. black pepper and salt to taste.Cut chicken breast into bite sized pieces. Serve with white rice Page 30 of 57 Aky . until the liquid is absorbed/evaporated and the meat looks dry. Now add the chicken pieces and stir. Stir well. Set aside for 30 minutes. heat oil (enough to deep fry the chicken pieces) and when oil is hot. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil.Heat the two tablespoons of oil in a wide skillet and when oil is hot. Raise heat to high and cook. in a deep bowl. mix all the following thoroughly: the above chicken pieces.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. 4. over mediumhigh heat to ensure that the chicken is cooked through.
If properly done the dish will look reddish brown in colour. salt and sauté again for a short while.4 nos Ground masala – 3 tbsp (includes cinnamon. Mash tomatoes into a fine paste. Tips Let the tomato gravy be too thick when you finish cooking. Add pieces of chicken and mix well with the spices. Heat oil in a pan and add cut onions. clove. Fry cashew nuts and raisins and decorate the dish with that. Take it from fire when the gravy becomes thick.1 tsp Coriander leaves.to decorate Cream. Stir in cream (instead thick milk can be added).to taste Cashew nuts. Then add the tomato puree. then the cream will make it smooth.two tbsp Salt-to taste Preparation Grind garlic and ginger separately and keep aside. Add chopped coriander leaves. Do not add water. Use semi ripe tomatoes.1 tsp Chilly powder.¾ kg.to decorate Raisins. cut into medium sized pieces Tomatoes.coriander powder. Cover it and cook till chicken is done. curry leaves.1kg. garlic. chilly powder. green chillies and sauté till the oniond become light brown. Instead you can add any chicken masala available in shops) Coriander powder.CHICKEN RECIPES Spicy tomato chicken recipe Description Ingredients Chicken. ground ginger. Page 31 of 57 Aky . mashed into a fine paste Big onions-1/4 kg. Finally add 1tsp garam masala .few Cooking oil.1 tbsp Garam masala. finely chopped Ginger-100g Garlic-50g Green chillies. Add the ground masala.½ cup – Optional Curry leaves. bay leaves.
CHICKEN RECIPES Chicken masala recipe Description This is very easy to prepare and can be had with rice. put the ground paste and stir well. chicken masala-1 table spoon dhania leaves. oil-2 table spoon. add tomatoes and chicken masala. roti etc. no need to add water. ginger. then add chicken cubes and stir well. garnish with corriander leaves and serve with rice. bread . onion-2.1/2 kg. garlic and green chilli paste-1 table spoon. once the onion becomes tender. once the masala becomes golden. Preparation Heat oil. once the gravy thickens. tomatoes-2. bread. Page 32 of 57 Aky . saute onion. roti etc Ingredients chicken cubes.
20 minutes on medium high flame.30 minutes or till the chicken is fully cooked and browned. Garnish with almond slivers and serve. 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 yoghurt tomatoes. Add the cardamom and chicken cook for about 15 . add the ground onion and stir till rose colored. Add ground cashew and cook for another 3 minutes. red chilli powder.CHICKEN RECIPES Kashmiri Chicken recipe Description Ingredients 2. Add garlic & ginger continue to fry till light brown. Page 33 of 57 Aky .
Ginger garlic paste -1 tsp. Stir it well and cook till the chicken is cooked. Green chilly -2 nos. Tomato 200 gms. Serve it hot . garlic flakes.. When the gravy is thicken remove from the fire. Salt To taste Oil Preparation Chop the onions and tomato. Crush the peppercorns. Page 34 of 57 Aky . Add chicken and water.500gm Onion 200 gms. Add little water till the onions and tomato cook well. Lemon -1 Turmeric powder.CHICKEN RECIPES Pepper Chicken recipe Description Ingredients Chicken. tomato. To this add the crushed pepper and salt. Cut the green chilly. when they are soft add the ginger garlic paste. In a pan heat the oil and sauté the onions. Lastly add green chilly.½ tsp Garlic -2 pearl Cloves Bay leaves Cinnamon -2 Cardamom (optional) -2 Pepper corns. turmeric powder and mix them well.5 tsp.
Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. salt and chilli pd. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water.2 Salt & chilli powder . When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix. Garam masala . 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. On top of the chicken you can add a few chopped onions. Now in a bowl beat the eggs. Fry this till done. Now in a bowl beat the eggs. Comments by Visitors Preparation In a pan heat oil and fry the onions. season with salt. Fry well. On top of the chicken you can add a few chopped onions. season with salt.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.According to taste Preparation Method In a pan heat oil and fry the onions. Fry well.Roll it up and serve hot with ketchup Page 35 of 57 Aky .1 tsp. add the garam masala.Roll it up and serve hot with ketchup. cilantro and a dash of lime. salt and chilli powder. Then add the tomatoes and the chicken.1 cup Onion chopped .1 tsp. Fry this till done.1 small Ginger-garlic paste . cilantro and a dash of lime. add the garam masala.1 Tomato chopped . Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. Tortilla-few Eggs .
tomato sauce and black pepper powder. Heat oil in a pan. Schezwan sauce 1 tsp. Salt To taste Black pepper powder 1tsp. When they turn golden brown drain the excess oil and remove. Small onions Preparation Bone less Chicken 100 gms. Deep-fry each piece of chicken separately. Page 36 of 57 Aky . red chilly and add the fried chicken. Refine flour (Maida) 1tsp. Egg 1no. To this add sugar. Mix the chicken with corn flour.CHICKEN RECIPES Chinese hot chicken recipe Description Ingredients Bone less Chicken 250 gms. schezwan sauce. Oil For deep fry Tomato sauce 2tsp. Corn flour -1 tsp. egg and a little salt. Sauté onions.
ginger and garlic pieces 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. chilli powder to make a fine aste.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 tsp Preparation 1) Mix the flour. salt. Page 37 of 57 Aky . 8)boil well and serve hot.1 9) Bell pepper . 2) Add the chicken to the paste and let it for 45 minutes 3) Heat some oil in a pan and deep fry the chicken. .CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce . black pepper to taste 12) Garlic & ginger paste.200 gms 8) Egg .1 cut into small pieces 10) Agin-o-motto . 7) Add the agin-o-motto and coriander leaves. beaten egg. add pepper. 4) Heat a little oil in a pan and fry the onions.a pinch 11) chilli powder. ginger garlic salt.
cumin powder. Roasted Cumin powder -1 tsp. For Coating: Mix gram flour. chilly powder.CHICKEN RECIPES Filled Chicken Chappathy recipe Description Ingredients Bone less Chicken -1 cup Onion -½ cup Capsicum -1 no. half cooked Chapathi. Garam Masala -1 tsp. Oil -2 tbsp. egg. Chilly powder. Coriander leaves -1 tbsp. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. Egg -1 no. green chilly. Tomato -1 no. pinch of garam masala adding little water to a thick batter consistency. Stuff the chapathi with the filling and roll it tight.2 to 4 nos.½ tsp. tomato. finely sliced capsicum. Green chilly -2 nos. Roll in the coating-mixture and shallow fry it in oil. Add one by one and fry well. Page 38 of 57 Aky . Fry it on both the sides and serve hot with coconut chutney or ketchup. Once the chicken becomes soft. crushed chicken and salt. add garam masala and chopped coriander leaves and mix well. salt.
When meat is tender add first extraction of coconut milk and serve hot.1 pinch Preparation Clean the chicken and cut into pieces of desired size. Add cinnamon.1 Dalda or Ghee . The first extraction with one cup water.1 Garlic .3 oz Button onion sliced . Page 39 of 57 Aky . When meat is cooked.1/4 tsp Turmeric .10 Aniseed .8 Ginger .1 piece Cloves .CHICKEN RECIPES Kozhi piddi recipe Description Ingredients Chicken (tender). cover the dish and continue to simmer. green chillies.1 level cup Green chillies . Grate coconut and make three extractions of coconut milk. turmeric.1 cup Butter . Grind together cumin seed. add the second extraction of milk and bring to boil. to the chicken and allow it to simmer. Put in the dumplings. garlic and coriander.1 piece Coconut (big) . Add the third extraction of coconut milk with a little salt. add butter mix well and form into balls.6 Pepper corns .1 dsp Cinnamon . Heat dalda in a pan and fry the sliced small onions.1 piece Coriander broiled . cloves and the ground masala and saute onions. Mix the flour with salt and one cup boiling water.1 dsp Cumin seed .2 tsp Rice powder .1/2 tsp Onion pieces . ginger and saute again adding the chicken pieces last. the second with three cups and the third with 2 cups of water.
3 Stir in the can of the coconut milk. Simmer until the chicken is cooked. sliced into bite size pieces 2 tsp sugar 2 tsp Fish Sauce 1 red bell pepper. 4 Add the sliced chicken. so that it is dissolved and foaming. cored and sliced 10 large basil leaves. Page 40 of 57 Aky . 6 Add the chopped basil. Season to taste with more sugar or seasoning sauce as desired. Simmer for 4 minutes. shaken 1 & 1/2 lbs ( 750 g ) boneless skinless chicken breasts. fish sauce and bell pepper. 2 Add the curry base and simmer for 2 minutes. stirring occasionally. 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. about 3 minutes more. 5 Stir in the sugar. chopped Preparation 1 Heat the oil in the frying pan over medium heat. Cook over medium heat for 4 minutes.
1/2 tsp Kalonji .1/2 tsp Shahi Jeera .12 to 15 pieces ( whole ) Garlic .2 no's Medium size potato .1 piece Jeera . Page 41 of 57 Aky .1/2 tsps Dry Red chillies .1" inch stick Ghee .CHICKEN RECIPES Chicken dum biryani recipe Description Ingredients Basmati Rice .5 no's Kasuri methi .1/2 tsp Dry Dhania seeds .8 to 10 tsps Cinnamon .300 gms ( cut into 1" cubes ) Large onions .8 to 10 pieces ( whole ) Kaju .3 pieces Big Black Cardomom .3 no's Large Tomatoes .1" stick Green cardomom .8 to 10 pieces Raisins .1/2 tsp Star anus .3 tsp Turmeric powder .1 no ( cut into 1" cubes ) Fresh curd/plain yoghurt .1 whole 250 gms wheat flour salt to taste Fresh green coriander chopped fine.4 large cups Boneless chicken breast .6 to 8 pods Ginger .1 cup Almonds .
star anus. Grind the roasted ingredients in a mixer to a smooth powder. Heat 4 cups of water in a vessel and bring to a boil. kalonji. Drain in a collander and keep aside. cover and seal the lid to the vessel with the wheat dough. 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. top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered. Remove and drain. Take a right fitting lid for the vessel. heat it and put the gas on simmer. Grind the ginger. Take a heavy bottomed tava. kasuri methi.CHICKEN RECIPES Preparation Clean and wash the chicken pieces and keep aside. onion and tomatoes to a smooth paste. Heat a kadahi and dry roast dry chillies. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. garlic. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water. mix well and set aside to marinate for atleast 3-4 hours. Now knead the wheat flour to make a nice dough. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well. cinnamon. shahi jeera. Drain tomatoes and peel the skin. In the left over ghee fry the thinly sliced onions till they are crisp and brown. Cut one large onion into thin long slices. Remove and garnish with fried onions. ( Approximately takes 5 to 7 mins ). and before removing from gas just add the turmeric powder and mix well. Add a layer of rice. add a teaspoon of salt and bring to a boil. Page 42 of 57 Aky . Now keep the vessel on the tava and cook for approximately 20-25 minutes. Meawhile heat 6 cups of water in a vessel. Now take a heavy bottomed vessel and coat it with ghee. coriander seeds. kaju raisins and finely chopped fresh coriander. jeera. Remove and drain. almonds and raisins. green and black cardamoms.salt to taste. Cut two large onions into big pieces. Heat ghee in a kadahi and seperately fry Kaju. Add this masala mixture to the chicken pieces. almonds.
Over this add the chicken pieces. Cut or shred the vegetables into desired size and shape. Onions(big) 3 Tomato 3 Capsicum 3 Chicken 125 grams Cheese 20 gm Pepper powder ½ tsp. Allow it to cook in a microwave/oven for 3-5 minutes. Variation: Chicken sausages can be used in the place of chicken. capsicum. Oil Page 43 of 57 Aky . capsicum and tomato. Top this with the onions. tomato and the grated cheese.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. Spread tomato sauce on the harder surface of pizza base. To this add onions. Oil Preparation Boil the chicken in water with pepper and oil and after it is cooked make it into small bits.
Garam Masala 1 tsp. Chilly powder ½ tsp. add garam masala and chopped coriander leaves and mix well. Page 44 of 57 Aky . Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. green chilly. tomato. Oil 2 tbsp. Fry it on both the sides and serve hot with mint chutney or any ketchup. Coriander leaves 1 tbsp. Onion ½ cup Capsicum 1 no. salt. julian cut chicken and salt. Roasted Cumin powder 1 tsp. Once the chicken becomes soft. finely sliced capsicum. Tomato 1 no. chilly powder. For Coating: Mix gram flour. Stuff the chapathi with the filling and roll it tight. egg. cumin powder. 75% cooked Chapathi 2 to 3 nos. pinch of garam masala adding little water to a thick batter consistency. Green chilly 2 nos. Roll in the coating-mixture and shallow fry it in oil.CHICKEN RECIPES Chicken filled Chappathy recipe Description Ingredients Bone less Chicken 1 cup Egg 1 no. Add one by one and fry well.
1 Inch Piece 9.Tomatoes.Coconut. 6. 7.2 tsp 3.Salt .Chopped .1 Kg 2.Cloves .Then add the chicken pieces. 2.10 Nos. garlic. 3. 7.Coriander Seeds .Coriander seeds.Fry the grated coconut till brown in colour in a little ghee. cloves.Cook the chicken curry until quite dry.as required 14. chopped tomatoes.Grind together fried grated coconut.Onion (Big) . 10.2 tsp 4.Garlic .Cinnamon .4 5.grated . red chillies.6 Nos.Ghee (For Frying) .Coriander Leaves .Ginger . 4.pass water in the mixer jar and keep water aside. 5.Then add the ground masala and masala water.Chicken . 13. salt and stir on low fire for 10 minutes.12 Flakes 8.2-3 Nos.To Taste Preparation 1.3 Nos.In a vessel heat 2 tsps ghee and fry onions till brown.2 Nos.A handful 11. coriander leaves to a fine paste without water. onions. ginger.Onions.Red Chillies .Remove the masala.CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients . Page 45 of 57 Aky . 12. cut finely . 6. cinnamon.
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. sour cream and chips. Heat to a boil. Page 46 of 57 Aky . Stir in remaining ingredients. Reduce heat and simmer 1 hour. Makes 6 servings. Stir occasionally. Serve topped with fresh chopped tomatoes. stirring until lightly browned.
4tsp soy sauce.7 pieces soy sauce .Then add the marinated chicken.half the quantity of chilly powder and Garam Masala.1.2-3 Oil .fry it for a while. In vessel.garlic and then add onions and fry them util they are soft.Its quite an easy dish and will be much appreciated at special occassions.Now add the prepared chicken and mix .Close and cook on low to medium fire for 25 minutes.5tbsp Onion . Meanwhile in another vessel.5 inch.3tbsp tomato ketchup .6tbsp Salt to taste Preparation Marinate chicken with 1tbsp oil.4-6 Green Chillies .cut into very small bits garlic .3/4 tbsp GaramMasala .a small bark of cinnamon and 2-3 cloves.Then add chilly and garam masala pwder.A tsp of butter can be added to this in the end.1/4tbsp ginger .then add soy sauce and tomato ketchup.Cover and cook in low heat for 15-20 minutes. Page 47 of 57 Aky .Make this into a gravy.2. put 2tbsp oil and fry half the ginger and garlic lightly.5kgs chilly powder . lightly fry 3-4 cardomoms.preferably heavy aluminium vessel. Ingredients whole chicken or boneless chicken .1.CHICKEN RECIPES Soy chilli chicken recipe Description Its best to be served with ghee rice or chappatti varietes.Then fry ginger.
4. 3.add masala powders and stir few minutes.garlic . marinate chicken 3hrs 2.garnish with capcicum and coriander leaves Page 48 of 57 Aky . onion. 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.add tomato puree soy saucce and salt if need. 5.if water dries chicken covered with masala well.heat the pan and put oil saute ginger . 6.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. remove from the fire 7.mix all welland oil comes up add chicken piecesand till it is well cooked.
Add the agin-o-motto and coriander leaves. ginger garlic paste.1 Bell pepper . ginger and garlic pieces.a pinch chilli powder.200 gms Egg . bell pepper. salt. Add the soy sauce and let it boil Add the fried chicken pieces to the boiling mixture. Page 49 of 57 Aky .1 cut into small pieces Agin-o-motto . salt. black pepper to taste Preparation Mix the all purpose flour.CHICKEN RECIPES Chicken Manchurian recipe Description Fried Chicken with hot sauce Ingredients 1 kg of small pieces of chicken Soy Sauce .300 gms 200 gms Ginger cut into small pieces 300gms Garlic cut into small pieces Coriander leaves 1 Onion cut into long pieces All purpose flour . Add the chicken to the paste and let it for 45 minutes Heat some oil in a pan and deep fry the chicken. chilli powder to make a paste. beaten egg. Heat a little oil in a pan and fry the onions.
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.500 gms of boneless chicken ginger & garlic paste .2 tsp coriander leaves Ground almond . close the vessel with a lid and let it to marinate for about an hour.1/2 tsp dhaniya powder .1 tsp garam masala .1 chopped tomato puree .1 tsp salt to taste oil .2 tsp turmeric powder . Ingredients Chicken tikka masala Chicken .out of one small tomato ginger & garlic paste .1/4 tsp coriander powder . For the gravy : Page 50 of 57 Aky .2 tsp ginger & garlic paste .1 tsp salt to taste curd .4 ts turmeric powder . After the chicken is marinated.1/4 ts chilli powder .1 tsp cumin powder .CHICKEN RECIPES Chicken Tikka recipe Description A spicy chicken curry for rotis and naan.2 tsp (optional) Preparation Marinate the chicken Take the beaten curd and mix all the above powders together and add salt Cut the chicken into medium size pieces and add it to the curd mixture.1/2 cup beaten well For the Gravy Ingredients : Onion .8 tsp garam masala powder .
Page 51 of 57 Aky . Remove the dish from the stove and add the coriander leaves and garnish. Then add the cooked chicken pieces. fry onions till they turn golden brown. and let the gravy come to a boil after adding the chicken pieces.CHICKEN RECIPES Heat oil in a pan . 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. 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.
Pat dry with paper towels (to remove excess oil).a little Oil .for deep frying For garnish: Curry Leaves Green Chillies – finely chopped Red Onions .1.1 .3 tbsp Curd . An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.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.CHICKEN RECIPES Chicken 65 recipe Description Ingredients Boneless Chicken .2 tsp (or to taste) Lime Juice .2 tbsp Ginger garlic paste . Garnish with slightly sauted sliced onions and green chillies. Then.to taste Food coloring .2 tsp Salt . Page 52 of 57 Aky .5 lb cut into bite sized pieces Chilli powder . heat oil in a pan and deep fry the marinated chicken pieces till golden brown. curry leaves and lime slices.
Add the chicken. turmeric powder. Garnish with finely chopped coriander. Cover and cook on low heat for about 25 minutes or till the chicken is tenderised. green chilli(es) along with the chopped onions. Add the garlic. Page 53 of 57 Aky . Sprinkle salt to taste. Allow to cool and grind with little water to make a thick paste. coriander and red chilli powders along with the grated coconut.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. ginger. whole red chilli(es). water and the coconut paste. Heat the remaining oil in the same pan and add the curry leaves. Fry on medium level for about 3 minutes or till the onions are light brown in color. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. Mix well.
Just before removing it pour one spoon hot fat over the Tandoori chicken. ginger to a paste. thin paste. garlic. Chilly powder: 2 tsp. with the back of a spoon blend this mixture well to form a smooth. Skewer the chicken. tie its legs to the skewer and place in oven. Ginger juice. Allow the chicken to marinate for 4 hours in the refrigerator.garlic. Lemon : 1 Preparation Grind onion. Page 54 of 57 Aky . the onion. Vinegar : 2 tb sp. rubbing carefully with a spoon. Serve immediately. Garnish with raw onion rings and mint leaves. Coriander : ½ tsp. Cloves: 12. Clean the chicken thoroughly and make three or four shallow cuts on either side. Salt [required]. Squeeze out its juice and throw residue away. Ginger: 1 inch-piece. Onion: 1. In a large plate beat the yogurt. Set it alight and sprinkle with Indian curry powder. In to this add the coriander and cumin powder. Yoghurt : 3 tb sp.CHICKEN RECIPES Chicken Thandoori recipe Description Ingredients Chicken: 1 kg. Allow it to cook for 20 minutes until it turns golden brown colour. Curry powder: 1 tsp. the vinegar and the juice of the Lemon. Apply into the chicken. Cumin: 1 tsp.
Serve it hot with chappathi. Page 55 of 57 Aky . Remove from the marinade and bake for 45 minutes in a 400 degree oven. Blend the remaining ingredients.5 tsp Salt .1 tsp Yogurt . Keep it aside. Then put it under the broiler for about five minutes. Put the chicken pieces into the mixture and marinate for five to six hours.5 nos Garlic . In between Paste the chicken with the mixture 2-3 times.1 tsp Preparation Clean the chicken and cut into big pieces.2 Green chillies .2 nos Curry leaves .2 inch piece Onion . Make two slits on each pieces and rub it with lemon juice and salt.2 lbs Lemon juice .1 cup Ginger .CHICKEN RECIPES Tandoori Chicken recipe Description Ingredients Chicken .5 cloves Salt .
saumf. cloves. Jeera (cumin seed) . Garlic . coriander.10 nos.2lbs. Sauté for 5 minutes.2 tbs.3nos.3 cloves. Water . Fry for another 7 minutes. Curry leaves . Poppy seed .½ tsp.1 tsp.1 inch chopped. 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 .2 tbs.5 nos. Oil .2 tsp.5 tsp. Put rest of the oil in a cooking pot and sauté the onion with cinnamon stick. Coriander seed .2. Black pepper . curry leaves and garlic. Dry red chillies .CHICKEN RECIPES Chicken Chettinadu recipe Description Ingredients Chicken (cut into big pieces) . jeera. Cinnamon stick . Tomatoes . add chopped tomato and the masala paste. Onion . Grind it into a coarse paste.3 nos chopped.1 ½ cup Preparation Put 2 tbs of oil in a frying pan and lightly roast the chili. black pepper and poppy seed.1 inch. Cloves . Ginger . Saumf .
Cloves .Tomatoes.4 5.Ghee (For Frying) .12 Flakes 8.In a vessel heat 2 tsps ghee and fry onions till brown 5. Page 57 of 57 Aky . salt and stir on low fire for 10 minutes. 6.Coriander seeds.Garlic .Then add the chicken pieces. 4. ginger.Cook the chicken curry until quite dry. onions. 13. 2.Red Chillies .2 Nos.Then add the ground masala and masala water.2 tsp 3.Chopped .pass water in the mixer jar and keep water aside. 10.as required 14. 12. 3. cut finely .2 tsp 4. 7.Salt . garlic.CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients 1.6 Nos.Coconut.10 Nos.Chicken .Coriander Seeds .Onion (Big) .Ginger .Coriander Leaves . 6.Onions.Grind together fried grated coconut. cloves.3 Nos. chopped tomatoes.1 Inch Piece 9.Fry the grated coconut till brown in colour in a little ghee.To Taste Preparation 1. cinnamon. coriander leaves to a fine paste without water.1 Kg 2.Cinnamon .A handful 11.grated .2-3 Nos. 7.Remove the masala. red chillies.
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