Chicken Recipes

51 Delicious Chicken Recipes

-Rohit Upadhyay

Chicken Recipes

1. Breaded Pepper Chicken Ingredients:5 Boneless Chicken Breasts

4 Tbsp Black Soy Sauce

2 Tbsp Ajinomoto (Monosodium Glutamate)

1- 1 1/2 Tbsp Salt

4 Tbsp Coarsely Ground Pepper

Dash of Chilli Sauce

Breadcrumbs

Oil for frying.

Preparation method:1.Cut chicken into thin pieces of any shape you desire.

2.Marinate overnight with Soya Sauce, Salt, Ajinomoto, Pepper and Chilli Sauce.

3.Roll in Breadcrumbs and fry till golden brown.

Serve with sauce or raw salad2. Butter ChickenIngredients:Chicken - 300 grams, cleaned and cut into small pieces

Cinnamon- 2" pcs

Salt - to taste

Cashew & almond paste - a handful ground smoothly

Ginger & garlic paste - 2 tspns

Onion - one chopped

Turmeric powder- 1/4 tsp

Chilly powder - 2 tsp

Coriander powder- 1 tspn

Orange colour - 1 1/2 tsp

Butter - 3 tspn

Oil - 2 tspn

Tomato puree - 2 tomatoes blended smoothly.Preparation method:1.Fry onions in oil till transparent. Add cinnamon and let it fry. Then add ginger and garlic paste along with a little water. Stir continuously.

2.Add turmeric, chilly, coriander powder with salt and mix well. Pour in tomato puree, cashew & almond paste - mix well with water.

3.When it starts to boil add the chicken which should be mixed with a little colour. Then add sufficient water for the chicken to boil.

4.The gravy should get thick or according to your requirement. Before switching off add butter.

Serve hot with parathas.

3. Butter Chicken FryIngredients:Boneless chicken - 2lb

Garam masala - 3 tsp

Ginger-garlic paste - 2-3 tsp

Chilli powder - 3 tsp

Turmeric powder - 1 tsp

Vinegar - 3-4 tsp

Red food colour - 3 tsp

Pepper powder - 2 tsp

Salt - according to taste

Oil - 4 tsp

Cream or malai - 1/2 - cup

Cashew nut powder - 1/2 cup Preparation method:1.Marinate chicken with the above ingredients except for cream and cashew powder for atleast a min of 8 hrs or preferably overnight.

2.Put the pan on fire, add oil. When the oil reaches its smoking point then add the chicken pieces. Mix well and cover the pan with a lid.

3.When the chicken pieces are cooked then add the cream and cashew nut powder.

4.Fry until the mixture is completely dry.

Serve hot garnishing it with cilantro

.

4. Chicken Kebabs Ingredients:Boneless skinless Chicken - 1 pound

2 Potatoes

2 Tomatoes

2 Bell Peppers

Bamboo Skewers

For Masala:Yogurt- 1/4 cup

Ginger and garlic paste - 1 tsp. each

Green chilly paste - 1 tsp.

Cumin powder- 1 tsp.

Coriander powder - 1 tsp

Aniseed - 1 tsp.

Turmeric powder - 1/4 tsp.

Chilly powder to taste

Garam masala - 1/4 tsp.

Salt to taste

Lime juice - 2 tsp.

Red/Orange Color Preparation method:1Mix all masalas in the yogurt and keep for about 10 minutes.

2.Marinate the chicken and vegetables with the mix for about an hour and store in the refrigerator.

3.Pierce through the skewers alternate pieces of chicken and vegetable .

4.Place on a barbecue grill or bake in the oven for 15 minutes.

5.Remove from heat and coat the pieces with the remaining marinade. Now turn the Oven to 'Broil' for another 5 - 10 minutes until the chicken is cooked and fried well.

Serve hot. 5. Chicken Biryani Ingredients:For MarinatingChicken 1/2 Kg

2 tbsp. Curd

1 tsp Turmeric powder

3 tsp Chilly powder

1 tsp Tandoori masala powder

Salt to taste

Basmati Rice- 3 Cups

For Grinding4 Onions

10 Green chillies

12 Pods garlic

1 sq " Ginger

3 TomatoesPreparation method:1.Marinate the meat in the marinading ingredients and keep aside (pref in Fridge) for about an Hour to 90 minutes.

2.Heat vegetable shortening or oil in a pan (3 tbsp). Add 4 cloves, 3-4 cinnamon sticks, 2 elaichis , and fry well .Add the ground paste and fry till oil comes up.Add the marinated chicken and fry . Cover for some time.

3.Then add the rice and fry. Add coriander and mint leaves and cook in the rice cooker. Add water just enough to submerge the rice and chicken.

4.Add water, close the pan and cook on low flame till rice is cooked.

Serve with Onion Raita.6. Chilli Chicken Ingredients:500 gms boneless chicken

200 gms onion

10 gms ginger

5 big green chillies

1 cup oil

1 tea spoon Soya sauce

2 tea spoon Tomato sauce

1 table spoon green chilli sauce

1 small capsicum

Little china salt

1 tea spoon vinegar

Salt for taste

2 Eggs

1/2 cup corn flourPreparation method:1.Mix the chicken small pieces with salt, china salt, 1 tea spoon vinegar and 1 tea spoon soya sauce. Let it marinate for one hour.

2.Then cut the onions into small pieces and pill the ginger and mash it. Cut the capsicum into small pieces and keep it separate. Cut the green chillies in its middle and keep it aside.

3.Break the egg in a small utensil and mix corn flour to it and add little water and salt to make the batter.

4.Heat the oil in a kadai or frying pan. Take out the chicken pieces one by one and deep it inside the batter and soft fry it in the oil.

5.Put the Green chillies in the oil and then add onions and fry for sometime till the onion becomes soft and not red. Then add mashed ginger and fry for sometime till you get the smell of mixed ginger and onion.

6.Then add capsicum to it and fry. Then add chilli sauce and of tomato sauce to it. Mix the fried chicken and mix it thoroughly. Add salt for taste and let it come to a boil

Serve with mixed fried rice or Noodles.7. Chicken Curry Ingredients:1 lb chicken cut into small pieces

1 cup coconut grated

1 medium onion, sliced lengthwise

1 tbs coriander leaves

1-2 tsp chilly powder

1 tsp coriander powder

1/4 tsp turmeric powder

4 cloves, 1" cinnamon

7-8 cloves garlic, 2" piece ginger

1 medium tomato

Grind all the above ingredients.

1.In a skillet pour 5 tbs spoons of oil, slice one medium onion and fry till golden brown.

2.Add one medium tomato and fry until soft, then put the ground masala and fry till the raw smell goes off.

3.Then put the chicken, water and salt and bring to a boil.

4.Garnish with coriander leaves.8. Chicken Curry in Coconut Milk

Ingredients:500 gms boneless chicken.

400 ml coconut milk.

20 baby onions.

6 green chillies.

Curry leaves.

Mustard seeds.

Salt to taste.

Coriander leavesPreparation method:1.Cut chicken into small piece. In a heavy bottom pan fry chicken till it becomes tender, keep the chicken aside.

2.In the remaining oil fry baby onions and green chillies. When onions and chillies becomes soft, remove from the pan. Then grind it in a mixer.

3.In the same pan pour some more oil and put some mustard seeds, when it starts popping add some curry leaves. After that add chicken and rest of the ingredients.

4.Mix it well, add coconut milk .Cook on low flame.

5.When chicken curry is done garnish with coriander leaves. 9. Chicken Fry

Ingredients:Chicken 1kg

Chilly powder 4tsp

Ginger garlic paste 1tsp

Vineger 2tsp

Salt to taste

Onion 1, finelly chopped

Oil 1 tbsp

Preparation method:1.Marinate the Chicken with chilly powder, ginger-garlic paste, vineger and salt for 1/2 hour.

2.Fry onions till golden brown. Add chicken to this and mix well. Do not add any water. Cook in a low flame till the chicken becomes tender with closed lid.

3.Now open the lid and cook in highflame till water drys and it turns little black.

4.Garnish with corriander.

Serve with Hot Drinks.10. Chicken Haryali

Ingredients:Spinach 1 bunch

Kasuri Methi 2 Tsp

2 Tbsp beaten curd

Chicken 2 Pounds

2 TBsp Oil

Salt and pepper to taste.

For Wet Spices

About a handful of Coriander leaves

4 Green chilies

5-6 cloves of garlic

1 1/2 Tsp ginger paste

For dry Spices

2 1/2Tsp Coriander powder

1/2 Tsp Chat masala

1/4 Tsp Cinnamon Powder 1/2 Tsp Clove Powder

Preparation method:1.Make a paste of wet spices and keep aside.

2.Take oil into a skillet and add chicken pieces;lightly fry them till golden. Add wet spices and saute for a minute.

3.Add spinach that is coarsely chopped and saute. Add dry spices as spinach wilts saute again lightly.

4.Add curd and about a 1/2cup of water.

5.Cover skillet and let it cook till chicken is tender and well cooked. Add salt and pepper.

Serve hot.11. Chicken Stew

Ingredients:1 Kg Chicken meat -Cut into bite size pieces

1 kg of mixed vegetables (potatoes, carrots, peas, cabbage, beans)

5 green chillies, slit length wise

1 bunch coriander leaves

2 large onions chopped

1 tablespoon each chopped ginger and garlic

2 cups coconut milk (thick) OR 1 tin coconut cream

8 pieces green cardamom

8 pieces whole cloves

Salt and pepper to taste

2 tablespoons of oilPreparation method:1.Heat the oil in a pan and add green chillies, ginger, garlic and whole spices. Stir for 2 to 3 minutes. Add the chicken pieces and stir for 5 minutes.

2.Now add the potatoes and carrots. Stir well and add the coconut cream or coconut milk and 1 cup water. Cover and cook till potatoes are nearly cooked (about 30 minutes.)

3.Now add the rest of the vegetables and the coriander leaves, salt and pepper. Cook for another 20 minutes so till meat and vegetables are all cooked.

4.Add a little more water if the liquid level is low.

Serve with Rice.12. Chicken Kholapuri

Ingredients:2 lbs Chicken pieces

1 Onion to slice and brown.

1 Onion chopped finely.

1/2 cup chopped Tomatoes.

Garlic and Ginger Paste.

1Tbsp Khus Khus

1Tbsp White sesame seeds

4 Tbsp Coconut dessicated

Turmeric powder

Chilli powder

Garam Masala powder

Salt to taste.Preparation method:1.Marinate the chicken pieces in 1Tbsp each of garlic and ginger and 1tsp of Turmeric pwd for 1/2 to 1 hr.

2.Dry fry khus khus, sesame seeds and coconut until brown.

3.Heat little oil and fry sliced onions until brown. Grind the browned onions and Khus Khus mixture and set aside.

4.Now in a big vessel, heat oil and add chopped onions and fry a while, add 1/2 tsp each of ginger and garlic paste and fry. Now add chili powder and fry. Add the chopped tomatoes and fry until oil separates.

5.Add the chicken pieces and mix , add lot of water and allow couple of boils. Now add the ground coconut paste , add salt and garam masala powder and cover and cook until done.

Serve hot with rice or rotis.13. Chicken Liver Fry

Ingredients:1 lb chicken livers

1 medium sized onion chopped

1 tsp ginger paste

1 tsp garlic paste

Pinch of turmeric

Salt to taste

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala powder

1 medium sized tomato

Fresh coriander leaves

Oil about 5 tbsp

Red chili powder Preparation method:1.Clean the chicken livers and pressure cook it along with some salt & water. Four whistles on high heat should be enough. Take the livers out from the cooker but retain the water separately.

2.Now in a frying pan heat the oil and fry the onion and garlic paste till golden brown. Then add the ginger paste and fry for another 2 minutes.

3.Add the garam masala powder, chili powder, tomato, cumin powder, coriander powder, salt and turmeric powder to the onion paste and keep frying till you get the aroma of the fried spices.

4.Now add the cooked livers to the pan and fry for another 2 to 3 minutes. Garnish with coriander leaves.

Serve hot with parathas or rotis.14. Chicken Onion

Ingredients:

1/2 kg Chicken

1 kg Onion, thinly chopped

2 bay leaves

2 cinnamon

15 flakes of garlic

3 tbsp ghee

2 tsp chilli powder

100 gm tomatoes

1" ginger

1/4 cup curds

1/2 tsp haldi

Handful of coriander leaves

2 cloves

1 caradamom

Salt to taste

1/2 cup water Preparation method:1.Clean, wash and cut chicken into 1" pieces. Grind garlic and ginger. Add this paste to chicken pieces and marinate for 30 mins.

2.Heat ghee, add onions and fry till golden brown Add bay leaves, cloves, cinnamon, cardamom.

3.Now add tomatoes, haldi and chilli powder

4.Add chicken pieces and 1/2 cup of water

5.Add beaten curd. Cook on slow fire

6.Sprinkle coriander leaves on top. 15. Chicken Pakoda

Ingredients:

1/2 kg chicken (without skin & bones)

100 grams corn flour

100 grams custard powder

Salt and chilli powder to taste

Clove and elaichi powder

Oil. Preparation method:1. Make semi liquid paste of corn flour and custard powder by adding water and salt, chilli and elaichi clove powder .2. Mix the chicken pieces with the semi liquid paste and keep aside for 30 mts and later fry in oil. 16. Chicken 65

Ingredients:2 chicken breasts-skinned, cut bite sized1 tsp chilli powder1 tsp salt1/2 tsp black pepper powder2 egg whites2 tbsp cornflour2 tbsp maida1 cup butter milk2 tbsp ginger-garlic paste2 tbsp oil1 1/2 tbsp lemon juice oil for deep-frying.Preparation Method:1.Mix the chicken, salt, black and red pepper and keep aside for half an hour then mix in the cornflour, maida and egg white.2.Heat the oil for deep-frying and fry chicken pieces first over high heat, then medium, till cooked through and a light brown.3.Heat two tablespoons of oil and add garlic and ginger pastes and fry till brown. Lower the heat to medium and add butter-milk, and salt to taste. 4.Bring to a boil and add the chicken pieces. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed /evaporated and the chicken looks dry. 17. Chicken Tikka Masala

Ingredients:Chicken - 500 gms boneless pieces

For Marinating:Ginger and garlic paste - 2 tsp

Turmeric powder - 1/4 tsp

Chilly powder - 1/2 tspn

Coriander powder - 1 tspn

Garam masala - 1 tspn

Cumin powder - 1/2 tspn

Salt

Curd - 1/2 cup beaten well

For the gravy

One onion chopped

Tomato puree 2 tspns

Turmeric powder- 1/4 tspn

Coriander powder 2 tspn

Chilly powder -1 1/2 tspn

Ginger and garlic paste - 1 tspn

Salt to taste

Oil 3 thsp

Garam masala powder - 1/2 tspn

Coriander leaves finely chopped for garnish

Cream 1 tspn optional for garnish

Preparation Method:1.Marinade for one hour. Then put this on skewers and grill till cooked. Or you can put it on a pan and let the flame be low or even bake it till done.

2.Heat oil in a vessel, fry onions and add ginger and garlic paste. Let it fry well till the oil separates.

3.Then add all the powdered masala, and the tomato puree, salt to taste add a little water and let the gravy thicken.

4.Then add the chicken pieces and cook for a while, finally when the gravy is thick, remove from fire.

5.Garnish with coriander leaves and cream.18. Coconut Chicken

Ingredients:1 to 2 lb chicken, boneless

1 tb sour cream

1 small onion

Dessicated Coconut or Fresh coconut

2 Bay leaves

3 Tomatoes

Garlic powder

4 to 6 fresh garlic

2 tsp garam masala

1/4 turmeric powder

Chilli powder as needed

1/2 tsp sesame seeds

4 to 5 cloves

5 to 7 black pepper

Preparation Method:1.Wash and marinate the chicken in sour-cream, garlic powder, garam masala, turmeric, chilli powder and salt and set this aside for 2 to 4 hours.

2.Cut the onion fine and fry it in oil till golden brown, keep it aside in the same oil fry the coconut till light brown put the fried onion and coconut in a blender along with Fresh garlic, cloves, bay leaves, pepper, sesame seeds and grind to a very fine paste.

3.Heat oil in a heavy bottom vessel and add the ground paste to it .Cook for 10 minutes add cut tomatoes and cook for another 3 minutes.

3. Add garam masala, turmeric and chiili. Fry the mixture well. Add chicken,salt and water. Cover tightly with lid let cook till the chicken is really tender. When done season with Corriander leaves.19. Coriander Chicken

Ingredients:1 pound chicken (boneless cut into 1'' cubes)

6-7 pods of garlic

2 bunches of Coriander leaves

6-7 green chillies

2 tbsp thick curd

4 tbsp butter

1/2 tsp of jeera

2 cardamom

2 cloves

1 small cinnamon piece

8-10 Cashew pieces

Salt to taste

Preparation Method:1. Clean the chicken pieces, wash thoroughly and drain the water. Grind garlic pods, coriander leaves and green chillies to a fine paste. To the ground paste add curd and mix well, to make a thick marinade.

2. Marinate the chicken pieces in the marinade for 30-45 minutes.

3. In a pan add butter, when butter is hot add jeera, cardamom, cinnamon, cloves and the cashew pieces and fry well. Add the marinated chicken and fry for sometime.

4. Add 1/4th cup of water and salt to taste. Cover pan with lid. Cook on slow-medium fire till chicken is well done and the gravy becomes thick.

5. Garnish with boiled eggs cut length-wise.

Serve hot with roti or rice.20. Curd Chicken

Ingredients:1 Kilo Chicken, cut into medium sized pieces

5-6 tbsp curd

Coarsely ground pepper (1-2 tsp as per taste)

Salt to taste

Oil

Preparation Method:1. Clean the chicken.

2. Put oil in a pan.

3. Take the chicken pieces and gently put in the oil so that it turns a light brown on both sides.

4. Add the curd. Add the coarsely ground pepper and the salt.

4. Cover and allow to cook for half an hr. first on high heat and then on simmer till fully cooked.21. Curd Ginger Chicken

Ingredients:1 lb boneless chicken

1 cup plain yogurt

1 small root of ginger

1 tbsp of tomato puree

1 tbsp of vegetable oil

Salt and black pepper

Preparation Method:1. Peel the ginger root and cut it in small pieces. Fry ginger in vegetable oil.

2. Mix rest of ingredients once ginger is golden brown.

3. Cover the pan and let chicken cook until it is tender. Keep stirring in between.

Serve hot with fresh cut parsley on it.22. Dal Chicken

Ingredients:Chicken 2.5 lbs

Toor dal 1 1/2 cup

Onions 3

Tomatoes 3

Tamarind pulp

For Masala:

Red Chillies 20

Pepper Corn 25

Dhania Pwd 1 1/2 tsp

Jeera Pwd 1 1/2 tsp

Mustard 1 tsp

Green chillies 6

Ginger-garlic paste 3 tsp

Cinnamon 5 pieces

Cloves 5

Cardomom 10

Cilantro 1 bunch

Preparation Method:1. Grind all the ingredients of Masala to a smooth paste.

2. In a pan cook dal. Add hing, salt and one chopped onion to the dal and cook until dal is soft. Clean the chicken and cut into medium sized pieces.

3. Add a little water and a chopped onion and cook on low heat, until the juices from the chicken run clear.

4. After both the dal and the chicken are cooked, use the stock from the chicken to thin the dal.

6. Fry 2 sliced onions in oil until they brown. Add the ground masala and fry. Add 3 tomatoes, the dal and the chicken. Simmer for 10 minutes. Add a little tamarind pulp.

Serve hot with rice or rotis.

23. Dum Chicken

Ingredients:1 chicken (cut into 8 pieces)

150 gms yoghurt

Almonds

Cashewnuts

1 tbsp Coconut (grated)

3 Onions

1 tbsp garam masala powder

2 tsp Red chilli powder

1 tsp Turmeric

Salt to taste

1 tbsp Ginger-Garlic paste

1/2 tsp Black pepper

1/2 tsp Nahari powder

1/2 tsp Ajinamoto

1 pinch Saffron colour

Few strands of saffron

Lemon

Finely chopped coriander

3-4 tbsps Oil

Preparation Method

1. Wash the chicken pieces and drain the water.

2. Fry the onions until brown, remove from oil and spread on a plate. Crush it after it cools.

3. Roast almonds, cashewnuts and coconut and grind to a fine paste.

4. Prepare a marinade of the given ingredients (except oil).

5. Mix all these with the chicken pieces. Marinate for about 1/2 an hour.

5. In a vessel put this mixture and the oil. Cook on medium till the chicken is done.24. Fried Chicken Curry

Ingredients:1/4 cup flour

1/2 tsp salt

1/4 tsp pepper

3 Lb. frying chicken, cut up

2 Tbsps. oil

1 chopped onion

1/4 cup raisins

Fresh coriander leaves

1 1/2tsp cumin and coriander powder

3 tsp chilli powder

1/2 tsp salt

1 green bell pepper, chopped

3 garlic clove, minced

8oz tomato sauce

Preparation Method:1. In a bowl, combine flour, 1/2 tsp salt and pepper, stir to mix. Add chicken pieces, 1 or 2 at a time, to mixture in bowl.

2. Heat oil in wok. Brown chicken in hot oil, turning to brown all sides; Put chicken in another pan.

3. In that oil, first fry the garlic then add onion. Stir for 2 min. Now add remaining ingredients. Also add the chicken.

4. Cook for 30 to 45 minutes or until chicken is tender.

Serve with rice.25. Hungarian Chicken

Ingredients:Butter -- 3tbs

Ghee -- 1tbs

Chicken -- 600 gram

Coriander -- 8tbs (chopped)

Tomato sauce -- 4-5 tbs

Onion -- 3 (cut into long thin pieces)

Cream -- 4 tbs

Salt --3/4 ts

Chilli powder -- 1ts

Preparation Method:1. Heat the ghee & butter in a pan. Put the onion and fry till light brown. After that keep half of the onion in a plate and add chicken in the pan. Cover the pan and cook till the chicken is half done.

2. When the chicken is half done add the onion which u kept in the plate. Cover the pan and cook till the chicken is fully cooked.

3. At the serving time heat the chicken again and add salt, chilly powder & tomato sauce. 4. Garnish with cream & chopped coriander. 26. Hyderabadi Chicken

Ingredients:

1 chicken deboned,

1tb each of ginger garlic paste

1/2 tsp haldi

1tsp or more red chilli powder

1/2 cup curd

Red colour few drops.

Curry leaves - few sprigs

5-6 green chillies

2tb cornflour

Salt to taste

Preparation Method:1. Marinate chicken with ginger-garlic paste, salt, red chilli powder, haldi and cornflour for few hours.

2. Heat oil and fry chicken pcs on low flame till cooked and well browned.

3. Remove the chicken pieces and keep aside.

4. Mix colour with curd.

5. Take little oil add curry patta and diced chillies, stir add beaten curd, cook for few secs, then add chicken and cook till all curd tries up and chicken is well coated.

Garnish with coriander leaves and lime.27. Jeera Chicken

Ingredients:

6 chicken pieces

2 large onions chopped

2 tsp jeera

2 medium green chillie

1 tsp soya sauce

1 tsp seasame oil (til oil)

1 tsp Garam masala

1/2 tsp black pepper powder

2 tbsp oil

Salt to taste

Preparation Method:1. Deskin chicken pieces and keep it aside.

2. In a heavy bottom pan fry the onions till brown.

3. When done take out some for garnishing and in the rest add chicken and mix for 2 minutes.

4. Add rest of the ingredients and mix well.

5. Cover and cook till chicken is done on low flame.

6. Put in a serving dish and garnish with fried onions.28. Lemon Garlic Chicken

Ingredients:

Vinegar- 1 tbl spn

Garlic Paste-1 tbl spn (freshly made)

Cream 100 gm

Salt-1.5 tsp

Oil-1 tbl spn

Sugar-half tsp

Red pepper-half tsp

Red food color- pinch

2 lemons

Preparation Method:1.

Take a chicken 600-700 gms. Wash thoroughly, mop dry with a clean towel.

2.

Add the marinade and keep aside for 1 hour.

3.

Heat in a saucepan over medium heat for about 15-20 minutes covering it.

4.

When the chicken is slightly done, remove the lid and let the chicken go little dry but not completely.

5.

Add fresh lemon juice. Heat a little more. Add 2 tablespoons of cream and stir a little to give the chicken a little coated look.

6.

Add coarsely ground Black Pepper.

Serve with Garlic Bread and Spicy Onion Salad.29. Masala Chicken

Ingredients:

3 nos. potatoes

2 lbs chicken cut into pieces

6 nos. medium onions chopped

4 nos. medium tomatoes chopped

6 nos. green chillies slit

2 tbsp. garlic chopped fine

2 tbsp. ginger chopped fine

12 nos. peppercorns

8 nos. cloves

6 nos. dry red chillies

2 inch cinnamon stick

Oil to cook

Salt to taste

Preparation Method:1. Remove the skin from potatoes and cut them into long chips /wedges.

2. Heat the pan and add oil to it. Fry the potato chips /wedges and set aside.

3. Add all the remaining ingredients except chicken to the pan and fry till it is brown.

4. Then add chicken pieces and cook till done.

5. Next add fried potato chips /wedges and cook on the slow flame for few minutes.

Serve hot with parathas.30. Methi Chicken

Ingredients:100 ml oil 3 cloves 2 split brown cardamoms 3 sliced onions 1 tbsp chopped garlic 1 tbsp chopped ginger seeded green chillies 600 ml water 2 tbsp kasoori methi 1 chicken without skin jointed 100 ml yogurt 1 tsp red chilli powder 1 tsp turmeric salt to taste

Preparation Method:1.Heat oil in a large pan. Add cloves and cardamoms. After 10 seconds stir in onions, garlic, ginger and green chillies. Allow onions to soften. 2.Add 150 ml water and bring to a boil. Allow it to reduce by half before adding methi leaves. 3.Pour in 50 ml water and cook until ingredients colour. 4.Add chicken, yogurt, chilli powder and turmeric. Season with salt and pour in remaining water. Simmer until chicken is tender. Serve hot. 31. Orange Baked Chicken

Ingredients:

4 boneless, skinless chicken breasts, halved

2 Tbsp butter, melted

1/2 tsp salt

Freshly ground pepper

3 Tbsp flour

1/4 tsp dry mustard

1/2 tsp cinnamon

1/8 tsp ground ginger

1&1/2 cups orange juice, boiling

Preparation Method:1. Preheat oven to 375 degrees. Place chicken breasts in baking dish. Brush with melted butter. Sprinkle with salt and pepper. Bake 15 minutes, uncovered.

2.Put remaining butter in small saucepan. Add flour, salt, mustard, cinnamon, and ginger. Cook stirring, 2 to 3 minutes.

3. Remove from heat and pour on boiling orange juice, beating vigorously with a wire whisk.

4. Cook, stirring, 5 minutes or until thickened. Pour over chicken and bake another 15 minutes.

7. Set oven to broil and brown chicken for 2 to 3 minutes before serving.32. Pepper Chicken

Ingredients:Chicken 500 gms

Turmeric Powder 3 tsps

White Vinegar 4 tbsps

Ginger 50 gms

Garlic 8 cloves

Saunf 1 tsp

Onion 1 medium

Soy Sauce 3 tbsps

Red Chilli Powder 1/2 tsp

Curry Leaves 2 Strands

Pepper powder 3 tbsps

Salt

Preparation Method:1. Wash chicken pieces with White Vinegar and 1 tsp turmeric powder.

2. Heat oil in the pan, add in order saunf, ginger, garlic, curry leaves, onion. Saute them until mild brown.

3. Add 2 tsps turmeric powder, chilli powder and saute for 30 seconds. Add chicken, soy sauce, remaining vinegar, salt and mix them well.

4. Cook the chicken in low heat until it is done. After this add pepper powder, mix well and leave it for 5 more minutes.

Serve the pepper chicken hot .33. Roast Sour Chicken

Ingredients:

600 gms. boneless chicken pieces

1/2 cup curd

1 cup tomato puree

1 tsp tomato paste

3 tblsp ginger garlic paste

2 tblsp vinegar

2 tblsp tandoori masala

2 tblsp oil

Salt

Preparation Method:1. Marinate the chicken with the above ingredients and keep aside.

2. Heat oil in a non-stick pan and arrange the marinated chicken.

3.Cover and cook till the gravy dries up and the chicken is well coated with masalas.

Serve with steamed basmati rice or with hot butter parathas.34. Shahi Chicken

Ingredients:2 pounds chicken ( skinless & boneless)

2 tablespoon oil.

1 large onion finely chopped.

2 Tsp tomato paste.

2 Tsp poppy seeds powder.

2 Tsp cashewnut powder.

10-15 strands of saffron.

2 Tsp milk.

1 cup hot water.

For marinating:2 table sp thick curd.

2 Tsp dhania powder.

2 Tsp cumin seed powder.

1 Tsp ginger paste.

1 Tsp garlic paste.

1/2 Tsp turmeric powder.

2 Tsp red chilli powder.

Salt .

Preparation Method:1.Marinate the chicken pieces in marinade for 4-5 hrs.

2.Heat oil in vessel & add onions. Stir fry until onion become light brown in colour. After onion fried add tomato paste, cashewnut powder, poppy seed powder & fry for 2-3 minutes on low flame.

3.After that add chicken & keep on mixing chicken with the masala. When chicken will dry add hot water. Cook the chicken on low flame for 20-25 minutes or till chicken is well done. Keep stirring occasionally.

4.Melt the saffron in milk & mix with chicken, keep on low flame for 2 minutes.

5.For garnishing sprinkle some chopped coriander leaves & some fried onion. 35. Spicy Chicken

Ingredients:Chicken 500g

Tomato 1

Onion 1

Ginger paste 2 tsp

Garlic paste 2 tsp

Pepper powder 3 tsp

Chilli powder 1 tsp

Tumeric powder 1/2 tsp

Garam masala powder 1 tsp

Oil 2 Table spoon

Salt

Preparation Method:

1.Cut the chicken and tomato into small pieces. Grind the onion into fine paste

2.Mix the onion paste, tomato pieces and all the other ingredients except oil in to the chicken pieces.

3.Put the chicken mixture into a pan, cover it with a lid and cook for 20 min without adding any water in a low flame

4.In a separate pan heat the 2 tbs oil and add the cooked chicken mixture and fry till it becomes dark brown.

Serve hot with rice.36. Spicy Mint Chicken

Ingredients:

Chicken breast - 500 gms

Onion - 1 Medium sized

Tomato - 1 big

Salt

Oil - 3-4 tbsp.

Chopped mint leaves - 1 tbsp.

For Wet Grinding:Mint leaves - 2 cups

Coriander - 1 cup

Green Chillies - 5

Ginger paste - 1tbsp.

Garlic paste 1-1/2 tbsp.

For Dry Grinding

Aniseeds - 1-1/2 tsp.

Cumin - 1 1/2 tsps.

Cloves - 5

Cinnamon stick - 1 inch

Whole peppercorns - 3 tsp.

Poppy seeds - 1 tsp.

Preparation Method:1.Wash and keep aside the chicken.

2.Mix the wet ground paste with the dry ground powder.

3.Add this paste to the chicken and rub well on all the pieces. Marinate for an hour.

4.Heat the oil in a pressure pan.

5.Saut the onions and add the tomatoes and fry for a while. Now add the chicken and salt and stir fry for 10 min. On simmer before pressure cooking.

6.Garnish with a little chopped mint.

Serve hot with chapatis, kubus or rice.

37. Tomato Chicken

Ingredients:

1 1/2 lb. chicken cut into small pieces

1 tsp red chilli powder

1 tsp cumin powder

1 tsp turmeric powder

4 medium onions sliced finely

2-3 tbsp curd

2 tsp red-chilli pwd

2 -3 tsp coriander powder

1 tsp cumin pwd

2 tbsp coconut, roasted and ground into a fine paste

3 tomatoes, pureed

2-3 cloves

1 " cinnamon

2-3 cardammoms

2 tbsp cashewnuts, ground with a little water to a paste

A bunch of coriander leaves, chopped

Cooking oil

Preparation Method:1.Marinate the chicken with cumin powder, chilli powder and turmeric powder and bake it in the oven or shallow fry in a little oil till well done. Drain and set aside.

2.Deep fry the sliced onions in oil till they are properly browned. Drain them, add the curd and blend the mixture with the cinnammon, cloves and cardammoms till smooth. Set aside.

3.Heat some oil in a pan and fry the above onion/curd masala till the oil begins to seperate. Now add the dry powders and fry for about 1/2 a minute.

4.Add the pureed tomato and the chicken pieces. Add some water and simmer till the chicken is cooked. Add the cashewnut and coconut paste and bring to a boil. Garnish with the chopped coriander leaves.

Serve hot with rice or roti.38. Chicken Chettinad

Ingredients:

24 medium sized pieces (about 2400 grams) of chicken

24 curry leaves (big)

6 medium onion(s) chopped

6 large tomato(es) chopped

3 teaspoon(s) each of red chilli and turmeric powders

6 tsp(s) lemon juice

6 tbsp(s) oil

6 cup(s) water

salt to taste

finely chopped coriander leaves for garnishing

For the Paste:6 tsp(s) poppy seeds (khus khus)

18 whole red chillies

18 tbsp(s) grated coconut (optional)

3 tsp(s) each of coriander, cumin and fennel seeds

3" piece cinnamon broken

6 cloves and green cardamoms each

6 tsp(s) each of chopped ginger and garlic

Preparation Method:1.In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.

2.Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown.

3.Add the curry leaves, the ground paste, turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 4 minute(s) or till the oil leaves the sides of the pan.

4.Add the chicken and mix well. Cook on medium level for about 10 minutes. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 42 minutes or till the chicken is fully tenderised. Garnish with finely chopped coriander leaves.

39. Chettinad Pepper Chicken

Ingredients:500 gm chicken75 ml oil150 gm onions100 gm tomatoes02 gm cinnamon sticks02 gm cloves02 gm cardamoms05 gm cumin02 gm curry leaves10 gm turmeric powdersalt25 gm coriander leaves

Paste:100 gm onions50 gm ginger50 gm garlic50 gm fennel seeds20 gm cumin seeds25 gm peppercorns10 gm red chillies100 gm coconut

Preparation Method:1. Grind the ingredients for the paste. Clean and cut the chicken into 16 pieces. Marinate the chicken with the paste.

2. Chop the tomatoes, coriander leaves and the onions. Heat oil and add the cinnamon, cardamom, cloves and cumin, Saut. Add the chopped onions and the curry leaves.

3. Saut until the onions are golden. Add the tomatoes and saut for 5 minutes.

4. Add the marinated chicken and turmeric powder. Saut for 10 minutes, sprinkling water at intervals.

5. Add enough salt, cover with a lid and cook until done. Add more chilli or pepper if required.

Serve garnished with coriander leaves. 40. Chettinad Chicken Curry

Ingredients:1.2 kg whole chicken

70 ml vegetable oil

200g onions, sliced

20 curry leaves

1 tsp red chilli powder

1 tsp each ground coriander and turmeric

400 ml coconut milk

tsp salt or to taste

100g tomatoes, chopped

2 tbsps chopped coriander leaves

Spice Paste:1 tbsp chopped root ginger

2 tbsp chopped garlic

3 cloves

10 black peppercorns

1 tsp fennel seeds

2.5cm cinnamon stick

Preparation Method:1.Joint the chicken into eight pieces and remove the skin. To make the spice paste put all the ingredients into a blender or mini processor with 3 tbsps water and whizz to a fine paste.

2.Heat the oil in a large, deep, saute pan. Add the onions and saute until softened and light brown.

3.Add the curry leaves and spice paste and saute for 2-3 minutes. Stir in the ground spices and cook, stirring, for 30 seconds.

4.Add the chicken pieces and saute for a few minutes until golden. Add the coconut milk, salt & chopped tomatoes and bring to a simmer. Continue to simmer for 20 minutes, or until the chicken is cooked. Sprinkle with the chopped coriander leaves to serve.41. Chicken Curry with Tomatoes

Ingredients:4 medium onions, chopped

2 tablespoons curry powder

1/2 cup butter or cooking oil

1 cup tomato sauce

2 teaspoons salt

1 frying chicken (2 to 3 pounds)

3/4 cup hot water

Preparation Method:1.Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt.

2.Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes.

3.Add hot water, cover pot, and cook over low heat for 5 minutes.

42. Murgh Do Piaza

Ingredients:

1 kg chicken-skinned and cut into 8 pieces cup ghee , 1 tbsp cumin seeds1 bay leaf , 4 whole peppercorns 4 cloves tsp fenugreek seeds-roasted and powdered1 tsp fennel seeds- roasted and powdered1 tsp ginger paste1 tsp garlic paste1 cup grated onions cup yogurt , 1 tsp garam masalasalt to taste , tsp turmeric1 tbsp coriander powder1 tsp chilli powder2-3 green chillies-slit2 cups onions-sliced a little thick2 tbsp chopped coriander leaves-to garnish

Preparation Method:1. Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds. When the seeds begin to splutter, add the garlic and ginger paste and the onions. 2. Saut over high heat till brown. Add the yogurt, stir-frying vigorously so that it blends well and does not curdle. Cook till fat separates. 3. Add the garam masala, salt, turmeric, coriander and chilli powder.

4. Keeping the heat high, add the chicken pieces and stir till they look a little opaque and are coated with the masala.5. Lower the heat, uncover and simmer for about 10 minutes. Add the green chillies and sliced onions. 6. Continue cooking over low heat, till the chicken is cooked through and fat separates. Takes 10-15 minutes. The onions should be crunchy. Serve hot, garnished with chopped coriander leaves. 43. Chicken Dilruba

Ingredients:

2 medium onions

1 cup milk

2 tbs. chopped fresh ginger root

2 Tbs Punjabi garam masala

6 tbs. butter or vegetable oil

1 tsp. ground turmeric

3-4 lb. chicken, skin removed, cut

2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute

1 cup fresh plain yogurt

Salt and ground cayenne to taste

1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk

1/4 cup walnuts, ground

Preparation Method:1.Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground.

2.Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).

3.Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.

4.Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.

5.Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. 44. Tandoori Chicken Breasts

Ingredients:4 whole boneless, skinless chicken breasts

1/4 c. (60 mL) fresh lime juice

1 Tbsp. (15 mL) coarse salt

1 (750 g) tub plain 1% or 2% yogurt

1-1/2 Tbsp. (25 mL) grated fresh ginger root

5 tsp. (25 mL) pured garlic

1 tsp. (5 mL) ground cardamom

1 tsp. (5 mL) ground cumin

1/2 tsp. (2 mL) cayenne

1/4 tsp. (1 mL) coarse black pepper

1 tsp. (5 mL) red food colouring (optional)

Preparation Method:1.Trim any fat from the breast pieces and cut each in half. Slash each piece diagonally and place in a non-metallic shallow baker. Sprinkle with lime juice and coarse salt. Rub in well; cover and let stand while you prepare the rest of the recipe.

2.Mix together the remaining ingredients and pour over the chicken. Turn chicken pieces to fully coat. Cover and refrigerate at least 5 hours (overnight is best).

3. Preheat barbecue to low and use tongs to place chicken pieces on grill. (It is a good idea to spray the grill with vegetable cooking spray first.) Discard remaining marinade.

4.Grill about 20 minutes, turning halfway through. When chicken is cooked, serve desired amount for that meal; cover and refrigerate the remaining breast halves for the next day's pizza.

45. Tandoori Chicken Pizza

Ingredients:2 onions, thinly sliced

2 tart apples, thinly sliced

Brown sugar

1 (12"/30 cm) pizza shell

Fresh basil leaves

Plain yogurt

Preparation Method:To make pizza:1. Heat a little butter in a large skillet and cook the onion and apple, stirring often until soft. Sprinkle with brown sugar and increase heat to caramelize the onion and apples.

2.When the mixture is darkened and very soft, spread on a 12" (30 cm) pizza shell. Shred the leftover tandoori chicken over the pizza, covering the onion-apple mixture.

2. Sprinkle generously with roughly chopped fresh basil and drizzle with a little plain yogurt. Pop into a preheated 400F (200C) oven for about 8 minutes or until bubbly. Cut into 8 pieces. A wonderful light pizza idea.46. Tandoori Chicken

Ingredients:1 (2 to 3 pound) chicken, skinned and quartered

2 Tbsp lemon juice

1 tsp salt

4 tsp ground allspice

2 Tbsp plain yogurt

2 Tbsp lemon juice

2 Tbsp vegetable oil

2 tablespoons distilled white vinegar

Preparation Method:1.Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.

2.Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts.

3.Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally. Preheat oven to 350 degrees F (175 degrees C).

4.Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking. 47. Tandoori Murghi (Grilled Chicken Skewers)

Ingredients:For marinade:

2 tsp cumin seeds

3 whole cloves

1/4 cup plus 2 Tbsp plain whole-milk yogurt

3 Tbsp chopped garlic

3 Tbsp chopped peeled fresh gingerroot

1 1/4 tsp chili powder

1 1/4 tsp paprika

1 tsp salt

One-pound boneless skinless chicken breasts

36 (7-inch) bamboo skewers

Preparation Method:1.In an electric coffee/spice grinder finely grind cumin seeds and cloves. In a blender blend ground spices with remaining marinade ingredients until smooth.

2Cut chicken breasts crosswise into 1/4-inch-thick strips and in a large sealable plastic bag combine with marinade. Seal bag, pressing out excess air and turn bag several times to coat chicken well. Marinate chicken at least 1 day and up to 2.

3.While chicken is marinating, soak skewers in water at least 1 hour. Prepare grill (or preheat oven to its highest temperature, 500 degrees to 550 degrees).

4.Remove skewers from water and pat dry. Thread 1 piece chicken lengthwise onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals, turning over once, until just cooked through about 5 minutes. (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.)

Serve skewers with raita and lime wedges.

48. Chicken Manchurian

Ingredients:350 gms. chicken, cut into bite sized pieces

2 tbsp. Oil

5-6 flakes garlic, chopped fine

2" piece ginger, chopped fine

onion (small), chopped fine

2-3 green chillies, chopped fine

tbsp. tomato sauce

2 tbsp. soya sauce

1-2 tsp. sherry (optional)

1 tsp. black pepper

1 tsp. Vinegar

tsp. ajinomotto (optional)

1 tbsp. cornflour, dissolved in 4-5 tbsp. Water

1 tbsp. chopped coriander leaves.

Preparation Method:1.In a dish, mix oil, ginger, garlic, onion, green chillies and chicken. Mix well.

2.Micro high uncovered 3 mins. Add tomato sauce, soya sauce, pepper and sherry. Mix well. Micro high covered 3 mins.

3. Add cornflour paste, vinegar, salt, chopped coriander leaves and ajinomotto. Micro high uncovered 1 minute or until sauce boils. Let stand 1-2 mins. Mix well before serving.49. Chicken Masala Roast

Ingredients:Chicken - 1 about (1 Kg)

Onions - 1 cup, sliced

Oil - cup

Ginger - 2 cm

Grated coconut - 1 tbsp

Green chilies - 2

Coriander leaves - 2 tbsp, chopped

Pepper corns - tsp

Cardamoms - 2

Cinnamon - 3 cm piece

Chili powder - tsp

Curds - cup

Salt - to taste

Preparation Method:1.Clean the chicken, wash and wipe dry.

2.Fry the onion slices in hot oil till brown and crisp. Drain and reserve.

3.Grind all the ingredients from ginger to chili powder to a smooth paste. Combine this paste with curds, salt and fried onions.

4.Rub some of this mixture inside the chicken and pour the rest over it. Cover and marinate in frig over night.

5.Place the chicken in a baking dish. Cook in a moderate oven,( 180 degrees C) brushing it at regular intervals with the oil in which onions were fried. When the top side is done, turn the chicken and cook the other side.

Serve hot with Roti and Dal.

50. Chicken Lollypop

Ingredients:Chicken, wings with skin 8 nos

Eggs 2 nos.

Green chilies, ground 6 nos.

Ajinomoto tsp.

Pepper powder tsp.

Garam masala tsp.

Chili sauce tsp.

Soya sauce tsp.

Worcestershire sauce 1 tbsp.

Flour ( maida ) 50 gms.

Ginger, paste 1 tsp.

Garlic, paste 1 tsp.

Yellow colour or red colour A pinch

Water cup

Oil for deep frying As required

Salt tsp.

Preparation Method:1.Cut the chicken wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.

2.Boil the lollipops with cup water, tsp.salt for 5 minutes and with 1tbsp Worcestershire sauce for 5 minutes. Remove and cool.

3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.

4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.

Serve hot with szechwan sauce.51. Palak Chicken

Ingredients:Chicken - 1 kg

Palak - kg

Onions - 7 medium sized

Tomatoes - 2 medium sized

Salt - as desired

Green Masala:1 tbsp - ginger, garlic and green chillies paste

1 tbsp - onion paste

Dry Masala:Red chilly powder - 2 medium spoon

Coriander powder - 1 big spoon

Turmeric - as required

Chicken masala - tbsp [prefer using home made masala which should include saunf also]

Whole Garam Masala:1 piece of dalchini

I green elaichi

2 bay leaf

3-4 cloves

Little zeera

Preparation Method:1.Wash thoroughly the chicken pieces with lots of water. In the last wash apply a mixture of half a lemon and salt to the chicken pieces and mix thoroughly [this will remove the foul smell]. Then again wash with fresh water. Drain it completely.

2.Clean well the palak and take only the leaves. Cut into small pieces and keep aside.

3.Heat some oil in a kadhai and add the whole garam masala. Then add the onions and fry till the colour changes.

4.Then add the chicken pieces and fry for some 10 mins. Then add the green masala and fry till the aroma comes. Add all the dry masala and salt and fry till the oil separates.

5.Now add the tomatoes, mix well and cover the kadhai with a lid. The chicken will now start leaving water. Let it cook in that water and there is no need to add any water.

6.Now add the cleaned and cut palak and allow the chicken to get cooked well. Take care that the chicken should not be overcooked. When the water dries up leaving enough gravy the dish is ready for serving.

Palak chicken can be eaten with rotis or steamed rice.