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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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5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture.a pinch 11) chilli powder. 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. 7) Add the agin-o-motto and coriander leaves. ginger and garlic pieces. salt. salt. bell pepper. Page 6 of 57 Aky . 4) Heat a little oil in a pan and fry the onions. beaten egg. black pepper to taste Preparation 1) Mix the all purpose flour.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 paste. ginger garlic paste.CHICKEN RECIPES Chicken manjuriyan recipe Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce .200 gms 8) Egg .1 9) Bell pepper .1 cut into small pieces 10) Agin-o-motto .
chile. Fry cashews in 2 tablespoons oil until golden brown (5 minutes). Cover with plastic wrap and let stand at room temperature for 30 minutes. Add chicken. Stir occasionally until chicken is golden brown and just cooked through (10 minutes).cubed 1/4 cup vegetable oil 2 tablespoons vegetable oil 2 medium onions .minced 1 1/2 teaspoons ginger . turmeric and 1/4 teaspoon of salt.minced 1 teaspoon jalapeno .coarsely chopped 1 teaspoon lemon juice Prepration Combine coriander with cumin. Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer. ginger. Stir in 1/4 cup coconut milk and water. then cover and cook over low for 20 minutes. stirring.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 .minced 3/4 cup coconut milk 1/4 cup water 1/2 cup cashews . Heat 1/4 cup oil over medium high and add onions. peppercorns. Add chicken and rub to coat. Page 7 of 57 Aky . and 3/4 teaspoon salt. stirring until golden (8 minutes). We can serve this with the any rice varieties. garlic.thinly sliced 1 clove garlic . Drain on paper towels.
salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. 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. Sprinkle salt to taste if needed. Mix well. sugar. red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter. After the liquids have evaporated. 800 grams of chicken cut into pieces (preferably boneless) 1 tablespoon(s) slightly sour yoghurt (optional) 1 tablespoon(s) vinegar or lemon juice 1 teaspoon(s) each of coriander. cover and cook for about 25 minute(s) or till the chicken is fully cooked. garlic pastes salt to taste a few drops of edible orange-red color (optional) For the Gravy 4 large tomatoes chopped 4 tablespoons butter 1 tablespoon(s) fresh cream 1 teaspoon(s) each of coriander. coriander. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. cumin and black pepper powders. Stir in the beaten cream and reduce the heat to low. Just before serving pour melted butter over the curry. Add the chicken. Fry for a few seconds. Garnish with a swirl of fresh cream and finely chopped coriander leaves. stir fry the chicken for some time in the residual fat. Add the chopped tomatoes. cumin and red chilli powders 1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of ginger. Heat the remaining butter in a saucepan and add the red chilli. Page 8 of 57 Aky . chopped ginger and green chillies to the simmering gravy.CHICKEN RECIPES Butter Chicken recipe Description Ingredients For Marinate. cumin.
For orange sauce. rotating dish a half-turn after 4 minutes. seam side down. Ground 1/2 cup orange juice 1 1/2 teaspoons cornstarch 2 tablespoons walnut meats. between two pieces of clear plastic wrap. Finely Shredded 1 dash cinnamon. Halve chicken breast lengthwise. in a 1-cup measure stir together orange juice and cornstarch. on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly. 9. Place chicken rolls. Spoon half of the rice orange peel mixture atop one chicken breast portion. Place one portion. pound lightly with a meat mallet. 5. boned side up. covered. 15. Repeat with the remaining portion of chicken. 18. 6. 12. 13. 11. Page 9 of 57 Aky . 16. spreading it to within 1/4-inch of the edges. Garnish with cucumber roses. roll up jelly-roll style. 17.CHICKEN RECIPES Orange chicken recipe Description Ingredients 1 large chicken breast. shredded orang peel. Working from the center to the edges. Repeat with the remaining rice-orange peel mixture and chicken portion. Spoon the orange sauce atop the chicken rolls on the serving platter. Cooked 1/4 teaspoon orange rind. In a small bowl stir together cooked rice. Micro-cook. (Chicken Breast should be skinned and boned. Fold in sides. 3. 10. Micro-cook the chicken rolls. 14. if desired. Stir in broken walnut meats. Sprinkle chicken with salt to taste. Broken 2 cucumber roses (optional) Preparation 1. in a shallow baking dish. 8. starting with one end. 2. forming a rectangle about 1/8-inch thick. 4. and ground cinnamon. Cover with vented clear plastic wrap. stirring every 20 seconds. ) 1/2 cup rice. Transfer chicken rolls to a serving platter. uncovered. 7. Remove plastic wrap. 19. on 50% power for 7 to 8 minutes or till chicken is tender.
vinegar. remove. salt. soy sauce.CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 2 chicken breasts. water. garlic and sesame oil and simmer for 10 minutes Page 10 of 57 Aky . Add oyster sauce. Heat oil and fry garlic until brown. 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. cut into chunks 8 cloves garlic. In remaining oil fry chicken until cooked. 2.
Heat another skillet and melt butter and add sliced chillies and finely crushed ginger.Garnish with chopped cilantro and serve hot. Marinate for 30 minutes.Add fried chicken pieces and fry under medium flame for five minutes or until chicken pieces takes up the flavour of chilly and ginger. turmeric powder and salt to chicken. 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.Drain the oil and keep aside. Add chilly powder.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. Mix corn flour and egg properly and add to chicken and mix. Page 11 of 57 Aky . In a pan heat oil and deep fry chicken cubes until cooked. Slice green chillies into half. Fry for one minute.
Tips 1. Add the diced tomatoes and fry till dry. Water must have come out of the chicken.1tsp Salt Curry leaves Preparation Cut the chicken into small pieces. Now add the chicken pieces and salt and fry till the masala coats on it. In a shallow vessel put some oil and heat.4 large Tomato. cloves. Add ginger. Now add chilli powder. When hot add 1 tsp of fennel(sauf). When fry add the thinly slices onion and fry till brown.5kg Onion. Cook uncovered until the chicken is properly cooked.1tbsp Clove . Garnish with curry leaves.1inch stick Cardomom . Pat dry and marinate with a lettle salt and turmeric.1.2tsp Garlic minced 12 cloves Green chilli. coriander powder and garam masala and fry till oil starts seperating. You can add some thick coconut milk to this curry if you need more gravy.5 Sauf . Now add the pepper powder and cook covered on low flame.1tsp Garam masala .4 Cinnamon .2tbsp Pepper powder . Give the curry a stir.4 slit Coriander powder .4tbsp Chilli powder . Page 12 of 57 Aky . garlic and green chillies and fry. If you need more gravy add water at this stage.CHICKEN RECIPES Chicken masala recipe Description A thick gravy spicy dish for rice and chapati Ingredients Chicken. But do not boil after that. Check after 10 minutes. cardomom and cinnammon.2 Ginger grated .
keep stirring . and it can also be used to stuff parathas. Remove when its dry. along with little salt.a pinch fennel (sauf) powder .1/2 tspn or to taste coriander powder . with salt to taste and food colour and coriander leaves. then add curry leaves.2 nos turmeric powder . then add all the powder masala and fry for few minutes till u get a nice colour. Preparation Boil and shred chicken. so that the dish looks orange not red in colour. Ingredients chicken boiled and shredded . and fry the onions till light brown in colour.a pinch chilly powder . with a dish name called (muthabak). U can eat this with parathas. add the shredded chicken.500 grams onion sliced .1/4 tspn green chillies . U can add green chillies and chilly powder as per ur desire for spicy food Page 13 of 57 Aky . sprinkle water to avoid burning. ginger and garlic paste and whole spices a little keep aside.a pinch jeera powder . or use it as a stuffing which will be featured soon Tips Add little food colour at a time.little coriander leaves chopped a little salt to taste oil . No need to add lots of water but just sprinkle water and cook on a low flame.4 tspn orange food colour .CHICKEN RECIPES Chilli chicken recipe Description This is a dish made out of small pieces of chicken or shredded boiled chicken. pepper.1/4 tspn garam masala powder .till the dish is orange. The heat oil in a heavy pan.chopped as per ur taste curry leaves .
Page 14 of 57 Aky .garlic paste.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. salt and stir well. chilli powder 1 cube cheese finely cut coriander salt to taste. When onions becomes brown add marinated chicken to it and add red chilli powder. Serve it hot and garnish with cheese and finely cut coriander leaves. After 10 minutes remove the chicken from plate. Add cream and finely cut capsicum and stir chicken. Preparation Wash chicken pieces well and garnish with ginger-garlic paste. Keep it in a freezer for two hours. Again cover it with a plate till all the water evaporates. Cut onions finely and fry them in butter. This water will make the chicken tender. Cover the vessel with a shallow plate and pour 1/2 glass of water in a plate.
finely chopped A good pinch powdered Saffron or saffron strands 5 Cardamom pods 3 Whole cloves 1 Inch cinnamon stick 1/2 ts Ginger powder 2 T Rose water or rose essence 1 1/2 ts Salt 4 c Strong chicken stock Page 15 of 57 Aky .CHICKEN RECIPES Chicken Briyani recipe Description Ingredients 1 3/16 kg Chicken pieces 5 T Ghee 2 T Blanched almonds 2 T Sultanas 4 sm Potatoes. 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. 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.
If necessary cook uncovered for a few minutes to reduce gravy. Fry. Add yoghurt. cardamom and cinnamon stick. turn heat to a very low and steam for 20 minutes. Cover saucepan tightly. cloves. Fry stirring. mint. approx. cinnamon stick. Add saffron. Heat ghee and fry onion until golden. pour over rice mixture and stir well. stirring occasionally until tomato is cooked to a pulp. cardamom. add chicken pieces and stir well to coat them with spice mixture. cumin. Garnish with the almonds and sultanas and serve immediately. Add chilli. Briyani Rice: Wash rice well and drain in a colander for at least 30 minutes. turmeric. pepper. Bring to boil.CHICKEN RECIPES Preparation Chicken Savoury: Heat half the ghee in a small frying pan. salt and tomato. drain. fry almonds until golden. drain and reserve. 35-45 minutes. Page 16 of 57 Aky . 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. Pour any ghee left in pan into a large saucepan. Fry peeled and halved potatoes until brown. Add chicken savoury and potatoes and gently mix into rice.) When mixture is thick and smooth. add remaining ghee and fry onion. stirring constantly for 5 minutes. Fry sultanas a few seconds and set aside. DO NOT lift lid or stir while cooking. garlic and ginger until onion is soft and golden. There should be only a little very thick gravy left when chicken is cooked. ginger powder and rice. Spoon briyani onto a warm serving dish. Cover and cook over low heat. Add rose water or essence and salt to hot stock. Cover and cook over very low heat until chicken is tender.
CHICKEN RECIPES Chicken Biriyani recipe Description Chicken biriyani is a delicious indian cuisine.Basmati rice 2.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. we can add a small tomato in the pan and saute for some more time. Chop green chillies. Heat up a pan and pour ghee. Cashews 6. If needed. coriander powder. if we want more Page 17 of 57 Aky . and onions. Saute for sometime. and turmeric powder.Chicken pieces 3. 4.3. Chop ½ onion in a very thin manner. ginger.green chillies 9. Coriander powder 12. so that we’ll have a fresh flavour. Then add mashed masalas and keep the flame low Add pepper powder. Wash rice properly and strain it for not having any stones. curry leaves or coriander leaves in small size. Raisins 7. Pour oil in a cooking pan and add the above chopped items and saute for sometime. It can be served with side dishes. Ingredients 1. In the meanwhile.cinnamon 5. In the meanwhile fry masalas and mash it. garlic.cardamom 6. Ghee 4. Try it. Chop 1 ½ onion length wise . And strain the water from it. add water as required in to it and boil till it gets cooked. Fry cashewnuts.Wash chicken pieces properly.Cooking oil 8.big onion 8. ani seeds 9. Curry leaves or coriander leaves 10 Pepper powder 11. All the best.cloves 7. Keep it aside. Then add rice in to the pan. 2. raisins. After that add chicken pieces in to it.
garnish with fried onion. On the top of it. Put sufficient salt. cardamom.CHICKEN RECIPES ghee . Bake it at a low temperature for 5 or 10 minutes. Fry rice till a splutter sound is heard. Delicious chicken biriyani is ready to eat . Serve it with side dishes. and cinnamon. cloves. add some more hot water and cook till water is drained. add it accordingly . Then add 2 ½ cups of hot water in to it. Page 18 of 57 Aky . cashews and raisins. Place an oven dish and layer the rice and chicken. aniseeds. If the rice is not properly cooked.
the tomatoes should become soft and smashed. as per required . at the end when the chicken is done. can be eaten with rice or parathas.a bit rough onion . Preparation heat oil and when hot. add the onions and fry well till golden brown. not too black. and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder). and curry leaves.500 gms small pieces with bones. add turmeric powder. add the chicken pieces and very little water just sufficient to cook the chicken.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. 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. Page 19 of 57 Aky .CHICKEN RECIPES Pepper chicken recipe Description Chicken made either with a little gravy or dry. turmeric a pinch oil a little vinegar for a tangy taste. 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. Ingredients chicken. black pepper freshly ground. then add in tomatoes. then add in the ginger and garlic paste sprinkle water to avoid burning. add in the coriander leaves and stir well. serve it hot and enjoy.
add garlic and ginger and saute for a min. and mix this masala powder in little water. Cloves 4 Cinnamon 1" piece Cardamom 2 3. Grind the cashew and raisins together and set aside. Add the cashew and raisin paste and remove from heat and garnish with chopped corriander leaves. saute the onion till golden brown. Cashewnut soaked in water 10 Raisins (Kismis) " 10 5. Whole red chilli 5 Black pepper 1 1/2Tsp. Cover and cook in medium heat till the chicken is well done. Garlic thinly sliced 2 Tbs. Let the chicken get well coated with the masala. Corriander leaves 1 bunch Preparation Marinate the chicken with some salt and turmeric powder. Black Jeera 1/4Tsp. Page 20 of 57 Aky . It is good to be served with chapathi and palappam. Ginger thinly sliced 2 Tbs. Set aside for 30 min. Onion 3 7. Ingredients 1.CHICKEN RECIPES Chicken Vindaloo recipe Description This is a hot curry. Tomato 2 Big ones 6. 4. Powder all the ingredients in 2. Cut the onion in thin slices and dice the tomato. Add the diced tomatoes and after 2 min. add the marinated chicken. In a wok heat some oil. Now add 1 1/2 cup of water and salt to taste. Mustard 1/4Tsp. Now add the masala paste and stir till the oil separates. 2. Chicken cut in big pieces 1Kg.
keep the cooker open and evaporate all water. fry for a minute till li golden brown. 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. 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. chillie pdr. add the cooked chicken and fry till golden brown.(cook in medium to slow flame) add lime juice and serve garnished 2with onion rings Page 21 of 57 Aky . cook the chicken for just 3 minutes. heat oil in kadai.
Page 22 of 57 Aky . Fry the onions until pink in colour. chilies. 1 ½ tspn Chillie powder. Add the chopped tomatoes & fry till tomatoes are soft. 6-8 pods garlic.. Add the chillie powder & continue to fry for 2 mins. coriander leaves & mint. Cook for 5-8 mins. garlic. Add the Garam Masala Powder mix well remove from heat & serve with rice or bread. Slice finely the remaining 2 onions. 3 large onions. Dhal. now add the boiled meat & the soup. Ingredients Chicken Chilli fry Ingredients: 1/2 kg chicken. peppercorns. Tomatoes 2 med size finely chopped. Preparation Method: Boil the meat in just enough water to cover. Add the tamarind pulp & continue cooking until the gravy is thick. 1-1 ½ tspn. 4-5 Green chilies. then add the other chopped ingredients & continue to fry on low heat for 2-3 mins. Turmeric pwd & salt. a small marble sized ball of tamarind mixed in 1 cup of water. Sambar etc. ¼-1/2 level tspn turmeric pwd. Salt to taste. finely mince the ginger. cook for 20 mins. Along with 1 onion finely sliced. 1 bunch each fresh coriander & Mint. Garam Masala pwd. 2” piece ginger. 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. 6-8 Peppercorns.
2 med.size Tomatoes . Keep aside. skinned & cubed Potatoes too to the Curry – this you could do at the stage when adding the Dhal.CHICKEN RECIPES Chicken & Dhal Curry recipe Description This is a good dish which could be served with Rice or breads. Corriander powder – 1tspn. chillie Pwd. Ginger paste – ½ tspn. Mustard Seeds. Ingredients ½ kg Chicken – skinned & cut into small pcs. Garlic Paste – ½ 3/4 tspns. Garam Masala – ½ . now add the chicken pieces mix well & keep frying for about 8-10 mins – aft this add the cooked Dhal & water mixture. Tips Note: For a Variation. ½ . Corriander Powder. garnish with freshly chopped coriander leaves. drain & keep aside. 1 tspn. Salt to taste. Size Onions finely minced. add Chillie Powder. Page 23 of 57 Aky . 6 dry Red Chillies – deseeded. Wash. 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. 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. when Oil is hot.¾ tspns. at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft.finely minced. 2 med. Oil-4-6 tbspns. Goes well with Chappatties/Parathas or Plain steamed Rice. For Garnish:Chopped Corriander leaves –2 tbspns Preparation Wash the Dhal & cook till soft (say for 10 mins). Mango powder – 2 tspns. You could add 2 boiled.¾ tspn. Curry leaves & Mustard Seeds. a few Curry leaves. fry till Onions are transparent & the Mustard seeds crackle – now lower flame & add the Ginger & Garlic Paste & fry for 2 mins. ½ cup Channa Dhal (split yellow lentil).. add the minced Onions. dry red chillies. Heat Oil in a vessel.
wash nicely drain & keep aside. 2 Tbspns. cut into desired pieces. adding the Masala Water if necessary . Chillie Powder. till a nice aroma arises. Corriander Powder. add the Coconut Paste mix nicely till the paste blends in with the Masala . 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 .add the Vegetables & Chicken pieces.now add the Ginger. Drumsticks & Potato Curry recipe Description Very tasty Chicken Curry. Corriander Powder. Garlic. Grind to paste: Ginger. Keep aside. Potatoes skinned cut in 4 pcs lengthwise) . Preparation Method Take a Vessel.Keep aside.(after broiling) to a fine paste. Oil for frying the Onions & Masala . add the chopped Tomatoes & continue to fry till the Tomatoes are soft & cooked.fry for 2 . Curry Leaves (few).(Drumsticks cut into 2" long pcs. wash the Mixie & keep this water. Extra Tomatoes. Now add Salt to taste. Remove from heat & Serve with Rice. No Tamarind Pulp or Lime Juice for this Curry.clean. Turmeric Powder. place on gas add Oil . ½ tspn.3 mins.CHICKEN RECIPES Chicken. Vegetables . use for frying). Chillie Powder. Chicken . Puris. Salt to taste.1 No.8-10 Tbspns. fry till the oil comes to the surface say for about 2 mins. everyone will love it Ingredients Ingredients Onions . mix nicely & continue to fry the Masala.finely sliced. & the Oil floats on the surface.when Oil is hot add the sliced Onions & Curry leaves & fry to a golden brown . Turmeric Pwd. Use extra Tomatoes only. Skin. sufficient water. once again mix well cover & leave to cook till the Vegetables & Chicken is boiled & the gravy has thickened. Page 24 of 57 Aky . 3 Tbspns. Coconut to be ground to paste separately.(Masala Water is got after you grind the Ginger/Garlic/Sombu to a fine paste. Sombu. Chappatis etc.
add chicken and mix well.1(big) Capsicum. you can increase the flame and control it. tomato sauce and ajino motto.1 Kg Carrot .5 teaspoons. put onion. Suddenly it will absorb the flavour of the vegetables. Tomato sauce . put tomato and make a good mix. And when it is finally cooked.Sufficient. Let it get cooked well.3 teaspoons.a bit. Soy sauce .2 tea spoons. you can get a chinese chicken smell. After that add the masala mixed with water as paste. when it starts to become slight brown. Then add soy sauce. not much. put ginger and garlic. Onion -1 Ginger .1 Tomato . recipe Description Ingredients Chicken . And afterwards depending on the amount of gravy one requires.1 Curry masala . Oil .CHICKEN RECIPES Chicken sauce curry. when it gets well soaked in the oil and absorbs it. Ajino motto .2 tea spoons Garlic . When the smell of these vegetables come. After that add capsicum and carrot. Preparation Put oil and heat it.5 teaspoons. Page 25 of 57 Aky . add only sifficient water. Don't wait till the capsicum and carrot go soft.
Take oil in a cooking dish and heat. 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. When oil is hot. Page 26 of 57 Aky . Add 1 cup of water and cook until chicken becomes tender and gravy becomes thick. add to this the ground ingredients (in Group 1) and ingredients in Group 2. Grind nicely the ingredients in Group 1. Bake for 15 minutes in moderate temperature. Fry until oil separates. lemon juice and salt. Now add baked chicken. Especially this saves the time of working mothers.CHICKEN RECIPES Spicy Chicken recipe Description Very less effort is needed. Set aside for 30 minutes.
5) Add the mixed masala and water. 7) add chicken and simmer 8) garnish with corriander leaves. Page 27 of 57 Aky . 2)heat oil fry. 6) Add tomato paste and let it boil.Keep it aside. Add cinnamon stick and cardarmon. 3) Add ginger and garlic and tomato.onions and screwpine leaves and fry till golden brown. 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.
now pressurecook the chicken. when the chicken is cooked. soya sauce. garlic. cinnamon and cardmoms. salt all over the chicken. Rub in the ground masalas. pepper.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. poke chicken all over with a fork. Page 28 of 57 Aky . heat oil and fry chicken till golden brown turning all the time. marinate the chicken for at least 1/2 hour.
salt and kasoori methi powder. till its color changes slightly. When chicken is cooked well. Heat butter in a pan. Make a paste of this tomato-onion and cashew nut. Fry until chicken turns into golden brown colour. Add chilly powder. Cut onions and fry it in oil. coriander powder and stir. Put tomatoes in hot water for 2 minutes. Or you can sprinkle grated egg over it. Before serving add cream over it. Stir well and remove from fire. Page 29 of 57 Aky .onion paste. add tomato. cardamom and cloves. add cinnamon. Take it out and peel away the skin. 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). ginger –garlic pastes.
corn flour.Remove the skillet from heat and add lemon juice. Stir well. heat oil (enough to deep fry the chicken pieces) and when oil is hot. black pepper and salt to taste.Cut chicken breast into bite sized pieces. egg whites and refined wheat flour or all-purpose flour. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. 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. Raise heat to high and cook. add garlic and ginger pastes and fry until it turns brown. Add chili powder. until the liquid is absorbed/evaporated and the meat looks dry. food coloring. in a deep bowl.Heat the two tablespoons of oil in a wide skillet and when oil is hot. Lower the heat to medium-low and add butter milk. and salt to taste. over mediumhigh heat to ensure that the chicken is cooked through. At the end of half an hour. 4. Remove from oil and set aside. fry the chicken pieces until they are golden brown on all sides. mix all the following thoroughly: the above chicken pieces. 3. Do this in small batches.In a deep skillet. 2. Now add the chicken pieces and stir. Set aside for 30 minutes. Serve with white rice Page 30 of 57 Aky .
few Cooking oil. Do not add water. Finally add 1tsp garam masala . If properly done the dish will look reddish brown in colour.to decorate Raisins. Use semi ripe tomatoes. Add pieces of chicken and mix well with the spices. Fry cashew nuts and raisins and decorate the dish with that. Heat oil in a pan and add cut onions.two tbsp Salt-to taste Preparation Grind garlic and ginger separately and keep aside. Add the ground masala.1 tbsp Garam masala.1 tsp Coriander leaves. mashed into a fine paste Big onions-1/4 kg. then the cream will make it smooth. curry leaves.to taste Cashew nuts. green chillies and sauté till the oniond become light brown. Stir in cream (instead thick milk can be added). Page 31 of 57 Aky . cut into medium sized pieces Tomatoes. chilly powder. garlic. Instead you can add any chicken masala available in shops) Coriander powder. ground ginger.1kg. Mash tomatoes into a fine paste. finely chopped Ginger-100g Garlic-50g Green chillies. Cover it and cook till chicken is done. Tips Let the tomato gravy be too thick when you finish cooking. Take it from fire when the gravy becomes thick.4 nos Ground masala – 3 tbsp (includes cinnamon. clove.to decorate Cream.coriander powder. salt and sauté again for a short while.CHICKEN RECIPES Spicy tomato chicken recipe Description Ingredients Chicken.½ cup – Optional Curry leaves. bay leaves.1 tsp Chilly powder. Add chopped coriander leaves. Then add the tomato puree.¾ kg.
bread. tomatoes-2. once the masala becomes golden. roti etc Ingredients chicken cubes. put the ground paste and stir well. chicken masala-1 table spoon dhania leaves. Page 32 of 57 Aky . Preparation Heat oil. oil-2 table spoon. roti etc. ginger. then add chicken cubes and stir well. bread . no need to add water. onion-2.CHICKEN RECIPES Chicken masala recipe Description This is very easy to prepare and can be had with rice. garnish with corriander leaves and serve with rice. saute onion. once the gravy thickens. once the onion becomes tender. garlic and green chilli paste-1 table spoon.1/2 kg. add tomatoes and chicken masala.
Add garlic & ginger continue to fry till light brown. red chilli powder.30 minutes or till the chicken is fully cooked and browned. Add the cardamom and chicken cook for about 15 .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.CHICKEN RECIPES Kashmiri Chicken recipe Description Ingredients 2. Keep cooking and stirring constantly for another 20 . Add yoghurt tomatoes.20 minutes on medium high flame. Add ground cashew and cook for another 3 minutes. add the ground onion and stir till rose colored. Garnish with almond slivers and serve. Page 33 of 57 Aky .
Add little water till the onions and tomato cook well. Lastly add green chilly. garlic flakes. In a pan heat the oil and sauté the onions. Page 34 of 57 Aky . when they are soft add the ginger garlic paste. Green chilly -2 nos.5 tsp. tomato. Salt To taste Oil Preparation Chop the onions and tomato. Add chicken and water. Crush the peppercorns. Cut the green chilly.. To this add the crushed pepper and salt.500gm Onion 200 gms. Lemon -1 Turmeric powder. Stir it well and cook till the chicken is cooked.½ tsp Garlic -2 pearl Cloves Bay leaves Cinnamon -2 Cardamom (optional) -2 Pepper corns. Serve it hot . When the gravy is thicken remove from the fire. Ginger garlic paste -1 tsp. turmeric powder and mix them well. Tomato 200 gms.CHICKEN RECIPES Pepper Chicken recipe Description Ingredients Chicken.
1 small Ginger-garlic paste . cilantro and a dash of lime. Now in a bowl beat the eggs.Roll it up and serve hot with ketchup.CHICKEN RECIPES Chicken Roll recipe Description Ingredients Cooked chicken .1 tsp. season with salt. Tortilla-few Eggs .According to taste Preparation Method In a pan heat oil and fry the onions. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.2 Salt & chilli powder . Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. Comments by Visitors Preparation In a pan heat oil and fry the onions. add the garam masala. On top of the chicken you can add a few chopped onions.1 tsp. Fry this till done.Roll it up and serve hot with ketchup Page 35 of 57 Aky . Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water.1 Tomato chopped . salt and chilli pd. On top of the chicken you can add a few chopped onions. add the garam masala. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix. season with salt.1 cup Onion chopped . Fry well. Fry well. Garam masala . Then add the tomatoes and the chicken. Now in a bowl beat the eggs. Fry this till done. cilantro and a dash of lime. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water. salt and chilli powder. Then add the tomatoes and the chicken.
Egg 1no. Small onions Preparation Bone less Chicken 100 gms. red chilly and add the fried chicken. Sauté onions. Salt To taste Black pepper powder 1tsp. Schezwan sauce 1 tsp. When they turn golden brown drain the excess oil and remove. Heat oil in a pan. Refine flour (Maida) 1tsp. egg and a little salt. Deep-fry each piece of chicken separately. Corn flour -1 tsp. schezwan sauce. Oil For deep fry Tomato sauce 2tsp. Mix the chicken with corn flour. Page 36 of 57 Aky . To this add sugar.CHICKEN RECIPES Chinese hot chicken recipe Description Ingredients Bone less Chicken 250 gms. tomato sauce and black pepper powder.
salt. add pepper. 4) Heat a little oil in a pan and fry the onions.a pinch 11) chilli powder.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 .200 gms 8) Egg . black pepper to taste 12) Garlic & ginger paste. 2) Add the chicken to the paste and let it for 45 minutes 3) Heat some oil in a pan and deep fry the chicken.1 cut into small pieces 10) Agin-o-motto . ginger garlic salt. 8)boil well and serve hot. . beaten egg.4 tsp Preparation 1) Mix the flour.CHICKEN RECIPES Garlic Chicken recipe Description Ingredients 1) 1 kg of small pieces of chicken 2) Soy Sauce . Page 37 of 57 Aky .1 9) Bell pepper . ginger and garlic pieces 5) Add the soy sauce and let it boil 6) Add the fried chicken pieces to the boiling mixture. 7) Add the agin-o-motto and coriander leaves. chilli powder to make a fine aste.
½ tsp. For Coating: Mix gram flour. Once the chicken becomes soft. Oil -2 tbsp. tomato. Roasted Cumin powder -1 tsp. crushed chicken and salt.2 to 4 nos. Coriander leaves -1 tbsp. Fry it on both the sides and serve hot with coconut chutney or ketchup. cumin powder. Add one by one and fry well. Garam Masala -1 tsp. Green chilly -2 nos. add garam masala and chopped coriander leaves and mix well. Chilly powder. egg. Stuff the chapathi with the filling and roll it tight. Egg -1 no.CHICKEN RECIPES Filled Chicken Chappathy recipe Description Ingredients Bone less Chicken -1 cup Onion -½ cup Capsicum -1 no. Tomato -1 no. salt. finely sliced capsicum. pinch of garam masala adding little water to a thick batter consistency. chilly powder. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. Page 38 of 57 Aky . Roll in the coating-mixture and shallow fry it in oil. half cooked Chapathi. green chilly.
Add the third extraction of coconut milk with a little salt. Put in the dumplings.1 piece Coconut (big) .2 tsp Rice powder . add the second extraction of milk and bring to boil. When meat is tender add first extraction of coconut milk and serve hot. Page 39 of 57 Aky . garlic and coriander.1/4 tsp Turmeric . the second with three cups and the third with 2 cups of water. cover the dish and continue to simmer. Grate coconut and make three extractions of coconut milk. add butter mix well and form into balls. green chillies. Add cinnamon.1 cup Butter . Mix the flour with salt and one cup boiling water.1 dsp Cumin seed .6 Pepper corns .1 level cup Green chillies .CHICKEN RECIPES Kozhi piddi recipe Description Ingredients Chicken (tender). ginger and saute again adding the chicken pieces last.1/2 tsp Onion pieces .1 dsp Cinnamon .1 pinch Preparation Clean the chicken and cut into pieces of desired size. cloves and the ground masala and saute onions. The first extraction with one cup water. turmeric. Heat dalda in a pan and fry the sliced small onions.8 Ginger .1 piece Cloves .1 Garlic . to the chicken and allow it to simmer.3 oz Button onion sliced .10 Aniseed .1 Dalda or Ghee . When meat is cooked.1 piece Coriander broiled . Grind together cumin seed.
2 Add the curry base and simmer for 2 minutes. so that it is dissolved and foaming. 3 Stir in the can of the coconut milk. 4 Add the sliced chicken. sliced into bite size pieces 2 tsp sugar 2 tsp Fish Sauce 1 red bell pepper. stirring occasionally. Simmer for 4 minutes. Page 40 of 57 Aky . chopped Preparation 1 Heat the oil in the frying pan over medium heat. Serve over rice. shaken 1 & 1/2 lbs ( 750 g ) boneless skinless chicken breasts. fish sauce and bell pepper. Season to taste with more sugar or seasoning sauce as desired. Simmer until the chicken is cooked. Cook over medium heat for 4 minutes. cored and sliced 10 large basil leaves. about 3 minutes more. 6 Add the chopped basil. 5 Stir in the sugar.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.
1/2 tsps Dry Red chillies .5 no's Kasuri methi .3 pieces Big Black Cardomom .1 no ( cut into 1" cubes ) Fresh curd/plain yoghurt .6 to 8 pods Ginger .8 to 10 pieces ( whole ) Kaju .300 gms ( cut into 1" cubes ) Large onions .CHICKEN RECIPES Chicken dum biryani recipe Description Ingredients Basmati Rice .1/2 tsp Dry Dhania seeds .1" inch stick Ghee .8 to 10 tsps Cinnamon .8 to 10 pieces Raisins .1 whole 250 gms wheat flour salt to taste Fresh green coriander chopped fine.3 tsp Turmeric powder .4 large cups Boneless chicken breast .1" stick Green cardomom .1/2 tsp Shahi Jeera .12 to 15 pieces ( whole ) Garlic .3 no's Large Tomatoes .1/2 tsp Star anus .1 piece Jeera .2 no's Medium size potato .1 cup Almonds .1/2 tsp Kalonji . Page 41 of 57 Aky .
Heat 4 cups of water in a vessel and bring to a boil. Grind the ginger. In the left over ghee fry the thinly sliced onions till they are crisp and brown. add a teaspoon of salt and bring to a boil. Now knead the wheat flour to make a nice dough. Heat a kadahi and dry roast dry chillies. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. Remove and drain.salt to taste. almonds and raisins. star anus. kalonji. ( Approximately takes 5 to 7 mins ). Drain tomatoes and peel the skin. Cut one large onion into thin long slices. 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. Remove and drain. and before removing from gas just add the turmeric powder and mix well. Now keep the vessel on the tava and cook for approximately 20-25 minutes. kaju raisins and finely chopped fresh coriander. Take a right fitting lid for the vessel. garlic. heat it and put the gas on simmer. Heat ghee in a kadahi and seperately fry Kaju. jeera. Page 42 of 57 Aky . top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered. onion and tomatoes to a smooth paste. kasuri methi. almonds. cover and seal the lid to the vessel with the wheat dough. Add a layer of rice. green and black cardamoms.CHICKEN RECIPES Preparation Clean and wash the chicken pieces and keep aside. Grind the roasted ingredients in a mixer to a smooth powder. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water. Cut two large onions into big pieces. Meawhile heat 6 cups of water in a vessel. cinnamon. Take a heavy bottomed tava. coriander seeds. mix well and set aside to marinate for atleast 3-4 hours. Remove and garnish with fried onions. Now take a heavy bottomed vessel and coat it with ghee. Add this masala mixture to the chicken pieces. shahi jeera. Drain in a collander and keep aside.
Variation: Chicken sausages can be used in the place of chicken. 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.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. capsicum and tomato. 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. Top this with the onions. tomato and the grated cheese. Oil Page 43 of 57 Aky . Allow it to cook in a microwave/oven for 3-5 minutes. To this add onions. capsicum. Cut or shred the vegetables into desired size and shape.
Chilly powder ½ tsp. add garam masala and chopped coriander leaves and mix well. For Coating: Mix gram flour. Onion ½ cup Capsicum 1 no. green chilly. Garam Masala 1 tsp. pinch of garam masala adding little water to a thick batter consistency. tomato. cumin powder. Fry it on both the sides and serve hot with mint chutney or any ketchup. 75% cooked Chapathi 2 to 3 nos. chilly powder. Tomato 1 no. Once the chicken becomes soft. Roll in the coating-mixture and shallow fry it in oil. Salt Preparation For Filling: In a pan heat oil and sauté finely chopped onions. Oil 2 tbsp. Add one by one and fry well. Roasted Cumin powder 1 tsp. Page 44 of 57 Aky . Coriander leaves 1 tbsp. Stuff the chapathi with the filling and roll it tight.CHICKEN RECIPES Chicken filled Chappathy recipe Description Ingredients Bone less Chicken 1 cup Egg 1 no. salt. egg. finely sliced capsicum. Green chilly 2 nos. julian cut chicken and salt.
chopped tomatoes.Coriander Leaves .12 Flakes 8.Chicken .Garlic . ginger.3 Nos. 6.Coconut.Coriander Seeds .Remove the masala. Page 45 of 57 Aky .CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients . 2.Then add the chicken pieces.grated .10 Nos.Ginger . salt and stir on low fire for 10 minutes.Red Chillies .Ghee (For Frying) .In a vessel heat 2 tsps ghee and fry onions till brown.Cinnamon . coriander leaves to a fine paste without water.Then add the ground masala and masala water.Cook the chicken curry until quite dry.as required 14.1 Kg 2.Tomatoes.Onions.6 Nos.2 tsp 3. 5. cut finely .Coriander seeds. 6. red chillies.4 5. 7.pass water in the mixer jar and keep water aside. 4.Cloves . 10.To Taste Preparation 1.Fry the grated coconut till brown in colour in a little ghee.Grind together fried grated coconut. cloves. 7. 3. 12. onions. garlic.2 tsp 4.2-3 Nos.Salt .A handful 11. 13.Chopped . cinnamon.Onion (Big) .1 Inch Piece 9.2 Nos.
Page 46 of 57 Aky .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. Stir in remaining ingredients. Makes 6 servings. Reduce heat and simmer 1 hour. sour cream and chips. Heat to a boil. Stir occasionally. Serve topped with fresh chopped tomatoes. stirring until lightly browned.
3/4 tbsp GaramMasala .Cover and cook in low heat for 15-20 minutes. In vessel.5tbsp Onion . Ingredients whole chicken or boneless chicken .7 pieces soy sauce .3tbsp tomato ketchup .Then add chilly and garam masala pwder. put 2tbsp oil and fry half the ginger and garlic lightly.half the quantity of chilly powder and Garam Masala.Make this into a gravy.5 inch.2-3 Oil . lightly fry 3-4 cardomoms.2.4tsp soy sauce.a small bark of cinnamon and 2-3 cloves.1.A tsp of butter can be added to this in the end.5kgs chilly powder .1/4tbsp ginger . Page 47 of 57 Aky .CHICKEN RECIPES Soy chilli chicken recipe Description Its best to be served with ghee rice or chappatti varietes.then add soy sauce and tomato ketchup. Meanwhile in another vessel.Now add the prepared chicken and mix .fry it for a while.1.preferably heavy aluminium vessel.garlic and then add onions and fry them util they are soft.Close and cook on low to medium fire for 25 minutes.Its quite an easy dish and will be much appreciated at special occassions.cut into very small bits garlic .Then fry ginger.4-6 Green Chillies .6tbsp Salt to taste Preparation Marinate chicken with 1tbsp oil.Then add the marinated chicken.
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.mix all welland oil comes up add chicken piecesand till it is well cooked. marinate chicken 3hrs 2. 3. remove from the fire 7. 4.garnish with capcicum and coriander leaves Page 48 of 57 Aky . 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. 5.add tomato puree soy saucce and salt if need.add masala powders and stir few minutes.heat the pan and put oil saute ginger . 6. till it turns brown.garlic . onion.if water dries chicken covered with masala well.
Page 49 of 57 Aky . bell pepper. Add the agin-o-motto and coriander leaves.200 gms Egg . salt. salt. Add the soy sauce and let it boil Add the fried chicken pieces to the boiling mixture. ginger garlic paste. beaten egg. ginger and garlic pieces. Add the chicken to the paste and let it for 45 minutes Heat some oil in a pan and deep fry the chicken. Heat a little oil in a pan and fry the onions.CHICKEN RECIPES Chicken Manchurian recipe Description Fried Chicken with hot sauce Ingredients 1 kg of small pieces of chicken Soy Sauce .1 cut into small pieces Agin-o-motto .a pinch chilli powder. chilli powder to make a paste.300 gms 200 gms Ginger cut into small pieces 300gms Garlic cut into small pieces Coriander leaves 1 Onion cut into long pieces All purpose flour .1 Bell pepper . black pepper to taste Preparation Mix the all purpose flour.
1 tsp salt to taste oil . After the chicken is marinated.4 ts turmeric powder .CHICKEN RECIPES Chicken Tikka recipe Description A spicy chicken curry for rotis and naan.out of one small tomato ginger & garlic paste .2 tsp ginger & garlic paste . close the vessel with a lid and let it to marinate for about an hour.1 tsp garam masala .1/2 cup beaten well For the Gravy Ingredients : Onion .1 tsp cumin powder .2 tsp coriander leaves Ground almond .500 gms of boneless chicken ginger & garlic paste . take them and bake them well in a pan with the flame very low in the stove or we you can put the chicken on the grill and cook it till they are cooked.1/4 ts chilli powder .2 tsp turmeric powder .1/2 tsp dhaniya powder .1 chopped tomato puree .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. For the gravy : Page 50 of 57 Aky .1 tsp salt to taste curd .8 tsp garam masala powder .1/4 tsp coriander powder . Ingredients Chicken tikka masala Chicken .
and then add the tomato puree. Then add the cooked chicken pieces. Page 51 of 57 Aky . and let the gravy come to a boil after adding the chicken pieces. fry onions till they turn golden brown.CHICKEN RECIPES Heat oil in a pan . Remove the dish from the stove and add the coriander leaves and garnish. Add ginge & garlic paste and let them fry till the oil seperates Then add all the masala powders to it. 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.
2 tsp (or to taste) Lime Juice .for deep frying For garnish: Curry Leaves Green Chillies – finely chopped Red Onions .CHICKEN RECIPES Chicken 65 recipe Description Ingredients Boneless Chicken . Garnish with slightly sauted sliced onions and green chillies.1.3 tbsp Curd . An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.1 .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. Page 52 of 57 Aky .to taste Food coloring . heat oil in a pan and deep fry the marinated chicken pieces till golden brown. curry leaves and lime slices.2 tbsp Ginger garlic paste .a little Oil .2 tsp Salt . Then. Pat dry with paper towels (to remove excess oil).5 lb cut into bite sized pieces Chilli powder .
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. Cover and cook on low heat for about 25 minutes or till the chicken is tenderised. Mix well. coriander and red chilli powders along with the grated coconut. Fry on medium level for about 3 minutes or till the onions are light brown in color. Page 53 of 57 Aky . water and the coconut paste. Garnish with finely chopped coriander. Heat the remaining oil in the same pan and add the curry leaves. Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic. ginger. turmeric powder. Add the chicken. Add the garlic. Sprinkle salt to taste. Allow to cool and grind with little water to make a thick paste. whole red chilli(es).
Clean the chicken thoroughly and make three or four shallow cuts on either side. Apply into the chicken. Onion: 1. Salt [required]. Coriander : ½ tsp. Chilly powder: 2 tsp. ginger to a paste.garlic. thin paste. Squeeze out its juice and throw residue away. garlic. Allow the chicken to marinate for 4 hours in the refrigerator.CHICKEN RECIPES Chicken Thandoori recipe Description Ingredients Chicken: 1 kg. Lemon : 1 Preparation Grind onion. Vinegar : 2 tb sp. In to this add the coriander and cumin powder. Set it alight and sprinkle with Indian curry powder. Curry powder: 1 tsp. with the back of a spoon blend this mixture well to form a smooth. the onion. Skewer the chicken. Yoghurt : 3 tb sp. rubbing carefully with a spoon. Cumin: 1 tsp. Serve immediately. the vinegar and the juice of the Lemon. Cloves: 12. Ginger: 1 inch-piece. Just before removing it pour one spoon hot fat over the Tandoori chicken. Ginger juice. In a large plate beat the yogurt. Garnish with raw onion rings and mint leaves. Page 54 of 57 Aky . Allow it to cook for 20 minutes until it turns golden brown colour. tie its legs to the skewer and place in oven.
5 nos Garlic . Remove from the marinade and bake for 45 minutes in a 400 degree oven. Serve it hot with chappathi.5 tsp Salt . In between Paste the chicken with the mixture 2-3 times.5 cloves Salt .2 nos Curry leaves . Page 55 of 57 Aky . Blend the remaining ingredients.CHICKEN RECIPES Tandoori Chicken recipe Description Ingredients Chicken . Make two slits on each pieces and rub it with lemon juice and salt.2 lbs Lemon juice .1 tsp Yogurt .1 cup Ginger .2 inch piece Onion .2 Green chillies . Put the chicken pieces into the mixture and marinate for five to six hours. Keep it aside. Then put it under the broiler for about five minutes.1 tsp Preparation Clean the chicken and cut into big pieces.
Fry for another 7 minutes. Cloves . saumf.5 tsp.1 ½ cup Preparation Put 2 tbs of oil in a frying pan and lightly roast the chili. Coriander seed .2 tsp.2lbs.CHICKEN RECIPES Chicken Chettinadu recipe Description Ingredients Chicken (cut into big pieces) . Curry leaves . cloves.2.1 inch chopped.2 tbs. Onion . curry leaves and garlic.3 cloves. Dry red chillies .3 nos chopped. Saumf . Tomatoes .1 tsp. coriander.10 nos. Grind it into a coarse paste.5 nos. Jeera (cumin seed) .3nos. 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 . Water . Poppy seed .1 inch. black pepper and poppy seed. Ginger . add chopped tomato and the masala paste. Black pepper . Cinnamon stick . Put rest of the oil in a cooking pot and sauté the onion with cinnamon stick. jeera.½ tsp. Sauté for 5 minutes.2 tbs. Garlic . Oil .
cinnamon. 4.Coconut.Cook the chicken curry until quite dry.Then add the chicken pieces. salt and stir on low fire for 10 minutes. chopped tomatoes.Ginger . 6.Cloves . 7.Fry the grated coconut till brown in colour in a little ghee.3 Nos.Onions.Salt . 2.Chicken .Tomatoes.1 Inch Piece 9.2 tsp 3.10 Nos. onions.Onion (Big) .2 tsp 4.grated . 3.Red Chillies .Garlic .Chopped .CHICKEN RECIPES Dry Chicken Curry recipe Description Ingredients 1.A handful 11.as required 14. coriander leaves to a fine paste without water.In a vessel heat 2 tsps ghee and fry onions till brown 5.Grind together fried grated coconut.Remove the masala. Page 57 of 57 Aky .Coriander Seeds . 10.Ghee (For Frying) .4 5.pass water in the mixer jar and keep water aside.6 Nos. garlic.2 Nos.Coriander Leaves . 12.Cinnamon . 6.12 Flakes 8.Coriander seeds. cut finely . 13. 7.To Taste Preparation 1.1 Kg 2. red chillies. ginger.Then add the ground masala and masala water. cloves.2-3 Nos.