[ ]Posto Chicken Chef:KomaliManugula Ingredients:500 gm chicken pieces 4 medium sized onions- chopped 4 green chillies 2 tbsp grated coconut 2 tbsp poppy seeds (posto) 1/2 inch cinnamon stick 2 cardamoms 2 cloves

5 cloves of garlic 1/2 inch ginger 2 tbsp chopped coriander leaves salt to taste 4 tbsp oil 1 tsp chilli powder 1/2 tsp coriander powder 1/2 tsp cumin powder

Method: Make fine paste of poppy seeds, green chillies, grated coconut, cinnamon stick, cardamom, cloves, ginger and garlic. Heat kadai and put oil to heat. Now add onions, fry until they turned into golden brown. Add cleaned chicken, chilli powder, turmeric powder, coriander powder, cumin powder and salt. Fry for 8 to 10 minutes on high flame or until the chicken pieces change its colour. Add the posto paste prepared in step 1 to this and fry for another 5 to 8 minutes. Add water depending on how much gravy is desired and wait until the chicken is soft and tender. Posto chicken is now ready to be served, add coriander leaves on top before serving.

[ ]Tomato Chicken Ingredients: 1 kg chicken-cut into pieces 1 tsp ginger paste 1 tsp garlic paste 1 cup onion paste 1 cup oil 1 tsp cumin seeds 4 green chillies-cut into halves 1 cup tomato-chopped fine

1 cup tomato puree 1 tbsp coriander powder 1 tsp garam masala 1 tsp turmeric 1 tsp Kashmiri chilli powder 2 tsp salt coriander leaves to garnish

Method: Pierce the chicken pieces in 2-3 pieces and marinate with the ginger, garlic and onion, refrigerated for 2-3 hours. Heat oil and add the cumin. When it splutters add the chicken and turn around over high heat till it looks opaque. Lower the heat and stir-fry till cooked through. Add the tomatoes, tomato puree, coriander, garam masala, turmeric, chilli powder and salt. Stir fry till fat separates and serve garnished with the coriander leaves.

[ ]Chicken Stroganoff Ingredients: 250 gm chicken breasts-boneless, cubed 1/2 cup White wine 2 tbsp butter 1 tsp oil 2 tbsp refined flour 1 cup chicken stock

salt to taste 1/4 tsp black pepper 1 cup sour cream 200 gm dried noodles 1 tbsp butter

Method: Pierce the chicken pieces with a fork, on all sides and marinate in the wine. Heat the butter and oil and add the chicken pieces over high heat, and turn around till well coated with the fat. Add the flour and mix well over low heat, till slightly colored. Add the chicken stock, bring to a boil and then simmer till chicken is cooked through. Add the salt, pepper, and sour cream, simmer till heated through. In the meantime, boil the noodles, drain and mix in the butter. Serve chicken over the cooked noodles.

[ ]Shawarma (Chicken Lebanese Style) Ingredients: 1/2 cup malt vinegar 1/4 cup plain yogurt 1 tablespoon vegetable oil salt and pepper to taste 1 teaspoon mixed spice 1/4 teaspoon freshly ground cardamom 8 skinless, boneless chicken thighs 1/2 cup tahini 1/4 cup plain yogurt

1/2 teaspoon minced garlic 2 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon chopped fresh parsley salt and pepper to taste 4 medium tomatoes, thinly sliced 1/2 cup sliced onion 4 cups shredded lettuce 8 pita bread rounds

Method: In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate. Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices. Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top it with tahini sauce.

[ ]Murgh Kurkuri (Crunchy Chicken) Ingredients: 1 kg chicken breasts-boneless 2 tsp garlic paste 2 tbsp vinegar 2 tsp salt or to taste 1 tsp powdered black pepper

1 cup coriander leaves-chopped 2 tsp green chillies-chopped fine 1 cup channas-roasted, coarsely pounded 1 tsp oil sour lime to squeeze over chicken and lemon twists to garnish

Method: Cut chicken pieces into half and prick with a fork. Marinate in garlic paste, vinegar, salt and black pepper, and keep thus for 2-3 hours. Mix together the channas, coriander and green chillies. Coat chicken pieces with the channa mixture. Brush a seasoned pan or a non-stick pan, with oil. Heat the pan over high heat and place chicken pieces in the pan. Turn and lower the heat till chicken is cooked through (15-20 minutes). Brown on both sides, and serve hot with the lemon squeezed over the chicken, garnished with lemon twists.

[ ]Murgh Adrakwala (Ginger Chicken) Ingredients: 4 chicken leg pieces 1/2 cup yogurt 1/4 cup refined oil 1/4 cup cashew nuts 2 tomatoes-chopped 2 onions-chopped 2 garlic flakes-chopped

3 tbsp ginger-chopped 1 tsp Kashmiri red chillie powder 1/2 tsp fennel powder 1/2 tsp cumin powder 2 tbsp lime juice mustard powder-a pinch 1/4 cup sesame seed oil

Method: Boil the half the cashew nuts along with half the onions. When the cashew nuts are cooked drain the liquid and cool. Fry the reaming cashew nuts in the oil till light brown in color. Drain and keep aside. Grind the garlic and the ginger to a fine paste in a blender adding a little water. Grind the cashew nuts and the onions to a fine paste in a blender. Keep aside. In a basin place the chicken pieces and add the yogurt, onion-cashew paste, garlic ginger paste, cumin powder, fennel powder , lime juice, salt and the red chilli powder. Mix thoroughly and keep aside for 3 hours. Heat the oil in a kadai. Add the tomatoes and fry over a medium flame for a minute. Add the chicken pieces ,the marinate (the liquid remaining in the basin) and very little water and cook the chicken over a low flame till the chicken is cooked and there is no gravy remaining. Remove from the flame and serve hot garnished with the fried cashew nuts.

[ ]Dhaba Chicken Chef: Niru GuptaIngredients: 1 chicken-cut into pieces, washed and wiped 3/4 cup oil 1/2 tsp cumin seeds 2 bay leaves 2 dried red chilly 1 tsp garam masala 1 cup onion-chopped

1 tbsp ginger garlic paste 1 tbsp chopped coriander 1 tsp turmeric powder 1 tbsp coriander powder 1 tsp red chilly powder salt-to taste

Method: Wash the chicken thoroughly. Heat oil and add cumin, bay leaves, and dried red chilly. When the cumin begins to splutter, add garam masala, onion and saut for sometime over medium flame till onions are a little soft. Add ginger garlic paste, powdered masalas, chicken, salt and saut over high heat till chicken is opaque. Lower the flame to low and stir fry till tender and fat separates. Add water to the consistency of the gravy you want and cook some more. Garnish with chopped coriander. Serve hot garnished with the coriander.

[ ]Chicken Saagwala (Chicken in a Spinach Gravy) Chef: Niru GuptaIngredients: 1 chicken-cut into pieces 3 cups pureed spinach 1 tsp cumin seeds 1 bay leaf 1 tsp finely chopped ginger 1 tsp finely chopped garlic 1/2 cup onions-grated

1/4 cup tomato puree 2 tsp salt 1/4 tsp garam masala 1/2 tsp powdered red pepper 1 tsp powdered coriander seeds cream for garnish

Method: Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saut till a light brown. Add onions and saut till soft. Add the chicken over high heat and turn around till opaque. Lower the heat and let it cook, stirring a few times, till tender. Add tomato puree and stir fry till fat separates. Add the salt, garam masala and the red pepper and stir till well mixed. Add spinach and saute for 2-3 minutes. If you want a thinner gravy, add a little water and cook some more. Turn around a few times and serve hot garnished with the cream.

[ ]Murgh Rizala (Chicken in White Gravy) Ingredients: 1 kg boneless chicken cubes 300 gm white onions 20 gm ginger 20 gm garlic 12 green cardamoms 5 gm white pepper powder 20 gm desiccated coconut 50 gm cashewnuts

250 gm curd 150 gm khoya 150 gm cream 250 gm ghee 2 drops kewra jal 2 drops mitha ittr 2 silver leaves salt to taste

Method: Wash and clean chicken pieces. Blanch in a pan of boiling water, remove the scum, drain and keep aside. Extract the juice of ginger and garlic and keep aside. Grind separately onions, cashewnuts and coconut to a fine paste. In a heavy bottomed pan place the chicken, pour enough water to cover, add salt, green cardamoms and bring to boil, then simmer. When the chicken is half cooked, add the ground onions and the ginger-garlic juice. Cook until dry. Then add ghee and the beaten curd, fry till the meat is dry. Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown. Then add white pepper and 1 cup of water, or enough for a thick gravy. Simmer for a while. Remove from fire add kewra jal, mitha ittr and mashed khoya. Blend well. Finally add the cream. Serve hot garnished with silver leaf. Roomali roti is a good accompaniment for this dish.

[ ]Chicken Breast Stuffed with Spinach Ingredients: 2 chicken breasts 1 cup slightly steamed spinach leaves 1 tsp chopped onion 1/2 tsp olive oil pinch of nutmeg 1 tsp pink peppercorn

1/2 cup chicken stock 20 ml white wine 1/2 tsp minced garlic 3 threads saffron-soaked in water 1 sprig fresh rosemary salt and pepper for seasoning

Method: Cut the chicken breast in such a way, that a pocket is created, rub with salt, pepper and garlic, keep aside In a sauce pan, add saute onion in olive oil, add spinach, salt and nutmeg. Add half on the pink peppercorn, remove Stuff the chicken breast with the spinach mixture, and grill on a non stick pan till he chicken is cooked and is golden in colour. In the same pan add the chicken stock, wine, saffron and rosemary. Cook for 2 minutes, till the sauce gets a consistency and a glaze. In a plate place the chicken pour the sauce, and top it with the remaining pink peppercorn. Serve with steamed beans, of a green salad.

[ ]Zeera Chicken Chef: Preah Narang Pan Asian, Marriot HotelIngredients: 1 chicken 2 tbsp olive oil 1 tbsp sabut jeera (cumin seeds) 1 tbsp jeera (cumin) powder 1 tbsp coriander powder salt to taste 1 cup of water

Garnish 2 onions sliced finely 2 tbsp finely chopped coriander 1 tsp finely chopped green chillies

Method: Heat the oil, when hot add the sabut jeera and stir for I minute. Then add the chicken, jeera powder, coriander powder, salt and pepper and mix well. Add 1/2 cup of water, cover and cook over medium heat stirring occasionally till the chicken is done. While the chicken is cooking, lightly sauthe onions in a little oil till white, add the chopped coriander, green chili, mix well and remove from heat. Keep aside but do not cover. When the chicken is done, add the garnish, spoon onto the dish and serve with a nice hot roti.

[ ]Safed Murgh (Chicken In White Gravy) Chef: Niru GuptaIngredients: 1 kg chicken (broiler) - cut into 8 pieces 1/4 cup ghee 1 tsp zeera (cumin seeds) 1/2 tsp sabut kali mirch (peppercorns) 2 tsp ginger-garlic paste 1 1/2 tsp salt 1 tbsp khus khus (poppy seeds)

1/4 cup cashewnuts-soaked and ground to a paste 1 tsp vinegar 1 tsp sugar 4 tbsp coriander leaves - finely chopped 2 tbsp cornflour dissolved in 1/2 cup water 1/2 cup milk

Method: Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes). When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required. Heat the ghee in a heavy based pan and add the zeera and peppercorns. When they splutter, add the ginger and garlic, and sautill a little darker in color. Add the salt and ground paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil. Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.. Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves.

[ ]Murgh Methi Chef: Niru GuptaIngredients: 1/4 cup oil 3 cloves 2 split brown cardamoms 3 sliced onions 1 tbsp chopped garlic 1 tbsp chopped ginger 6 seeded green chillies 2 cups water

2 tbsp kasoori methi 1 chicken without skin - jointed 1/2 cup yogurt 1 tsp red chilli powder 1 tsp turmeric salt 1/2 cup full cream

Method: 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. Add 1/2 cup water and bring to a boil. Allow it to reduce by half before adding methi leaves. Pour in 1/4 cup water and cook until ingredients colour. Add chicken, yogurt, chilli powder and turmeric. Season with salt and pour in remaining water. Simmer until chicken is tender. Add half the cream, transfer on to a serving dish and garnish with the rest of the cream and serve hot.

[ ]Szechwan Chilli Chicken Chef: Executive Chef Kenny Ingredients: 2-3 chopped spring onions basket full of dry red chillies-chopped and deseeded 2-3 tbsp chopped ginger 3 tbsp brown pepper corn 3 tbsp green pepper corn 10-12 chicken pieces (with bone)

1 tsp ajino moto salt to taste 2 tsp white pepper oil for frying 1 tbsp black vinegar 2 tsp chilli oil

Method: Flash fry the chicken with ginger till there colour changes to golden. Now, drain the oil and keep this aside. Now, add garlic, spring onions green pepper corns and the brown peppercorn. Stir for 5 minutes and then add the dry chillies, white pepper powder, ajino moto, salt and chilli oil. Stir again for 5-10 minutes and add the black vinegar. Stir fry for 10 minutes and garnish with green peppercorns. Szechwan chilli chicken is ready to serve.

[ ]Chicken Schezwan Rice Chef: Niru GuptaIngredients: 250 gm long-grain basmati rice 1 carrot-washed, peeled and chopped 1/4 cup French beans-washed & finely chopped 1 medium green capsicum-washed,de-seeded and finely chopped 3 spring onions-washed and chopped 1 cup chickens-shredded 1/2 cup small shrimps-cooked 2 tbsp soya sauce 1 tbsp celery-washed, ends trimmed & chopped

1/2 tbsp chili sauce 1 tbsp vinegar 1 tbsp Worcestershire sauce 1/2 tbsp ajinomoto (Chinese salt) (optional) 1/4 tsp salt-to taste 1 onion-sliced 3-5 drops oil 1 garlic-chopped 1/2 cup tinned mushrooms-washed, drained and chopped or fresh mushrooms-washed and chopped (optional)

Method: Put a tsp of oil in a vessel. Fry the onion till transparent. Add carrots, beans, capsicum, celery, spring onion and mushrooms, if desired. Cook for a few minutes until they begin to turn brown. Transfer to another vessel. Now, fry the chicken and prawns. Pour a little oil in the vessel. Add chopped garlic. When it turns brown, remove it and keep aside. Once the oil is flavoured with garlic, put the rice in the same vessel of oil. Fry it for 5 minutes. Add all the vegetables, chicken and prawns. Cook the rice in the chicken stock. When the rice is cooked, add all the sauces. Increase heat and fry for 5 minutes. Stir and serve hot.

[ ]Murg Aatish Burra Chef: Chef KP Singh Caraway, Grand HyattIngredients: 400 gm chicken (thick piece) 2 tsp garlic paste 2 tsp ginger paste 1 tsp red chill powder salt to taste 1/2 tsp clove powder

1/2 tsp cinnamon powder 2 tsp olive oil 1 cup low fat curd 2 tbsp balsamic vinegar 3 tsp masala paste made of green chillies, browned onion and coriander stalks

Method: Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic vinegar, for 10 minutes For the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curd. Add the masala paste made with green chilly, brown onion and coriander stalk to the curd mixture Add olive oil mixed with red chilly for colour. Marinate the chicken. Put the chicken on the skewers and cook in a moderately heated tandoor. Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the tandoor. When they are done, serve garnished with salad greens.

[ ]NegimaIngredients: 200 gm chicken breast 200 gm Leeks or Spring onions 2 tsp grated ginger 1/2 tsp Wasabi or white raddish

Ginger Soya Dip 1 tsp ginger juice 1 tbsp Japanese Soya Sauce 1/2 tbsp Mirin (If Mirin is not available, use Sherry or any other dry white wine)

Method: Cut the chicken breast into small, bite size pieces. Cut Leeks into 1" long pieces. Marinate chicken and leeks with ginger, wasabi and salt for 15 minutes. Skewer the chicken and leek together. For the sauce, mix all the ingredients, let the flavors blend for 15 minutes and strain. Grill the skewers on moderately hot charcoal fire. Serve hot with Ginger Soya dip.

[ ]Kerala Roast Chicken Ingredients: 1 kg chicken 5 tsp coriander powder 3 tsp chillie powder 1/4 tsp turmeric powder 1 tsp pepper powder salt-as per taste 2 tsp garam masala

4 tsp ginger paste 4 tsp garlic paste 4 tomatoes 3 large onions 6 green chillies 3 tbsp soya sauce 4 tbsp oil curry leaves

Method: Clean the Chicken and make a few slits in both sides. Mix items 2 to 6 with 1 tsp garam masala and add 2 tsp garlic and 2 tsp ginger paste. Mix well. Marinade chicken with this paste both inside and outside. Keep the chicken for one-hour. Heat the oil. Fry the sliced onion, green chilly, curry leaves still onion becomes brown. Add remaining ginger and garlic paste and garam masala. Add chopped tomato (small slices). Stir it still oil clears. Add soya sauce and place the chicken. Add 1/2 cup water. Cover the frying pan and boil it. Remove the cover 2 or 3 times and transpose the sides and get chicken roasted.

[ ]Chicken Wings Salt and Pepper Chef: Niru Gupta Ingredients: 4 chicken wings 1 tsp garlic paste 2 tbsp cornflour

oil to deep fry 1 cup onions-chopped fine 1 tbsp green chillies-chopped salt and powdered black pepper to taste

Method: Ease the flesh of the chicken wings towards the center, then cut off one part of the bone. Mix garlic and cornflour into the chicken and deep fry. Heat 2 tbsp of the oil, add onions and chillies and saut over high heat, till they look wet. Add salt and pepper, and then chicken and stir-fry till well mixed. Serve hot.

[ ]Achaari Chicken Chef: Niru Gupta Ingredients: 1 kg chicken - cut into 8 pieces 1 tbsp sarson ka tel 1 tsp kalonji (onion seeds) 1 1/2 tsp sarson (mustard seeds) 1 1/2 tsp saunf (fennel seeds)

3-4 sabut lal mirch (whole red peppers) 1 1/2 cup onions-sliced thickly 1/2 cup tomato puree 1 tbsp salt or to taste 1 tsp chilli powder 1 tsp turmeric

Method: Heat the oil and add the sarson, kalonji, saunf and lal mirch. Saut over high heat and add the onions. Cook till a little soft. Remove onions from pan and keep aside. Add chicken to same pan and saut over high heat till opaque. Lower heat and cook till tender. Add tomato puree and cook for 2-3 min. Mix in onions, salt, chilli powder, turmeric and simmer for 5 min.

[ ]Chicken Lababdar Chef: Niru GuptaIngredients: 250 gm boneless chicken cubes-cooked tender 60 gm (1/4 cup) refined oil 1 tsp cumin seeds 125 gm (1/2 cup) grated onion 125 gm (1/2 cup) grated tomato 1 tsp chilli powder

1 tsp garam masala 1/2 tsp ground cumin seeds 1/2 tsp kasoori methi 60 gm (1/4 cup) white butter 50 gm fresh cream salt to taste

Garnish: chopped coriander, shredded ginger, sliced tomatoMethod: Heat oil in a pan. Saut cumin and chopped onion in pan until brown. Add chopped tomatoes and cook till fat separates. Add the cumin powder, red chilli powder, garam masala, and kasoori methi. Stir in the chicken. Cook over a low flame for 5-10 minutes. Remove from flame. Pour the butter and cream over the top. Garnish with shredded ginger, chopped coriander and sliced tomato. Serve hot.

[ ]Kalmi Kabab Chef: Niru Gupta Ingredients: Oven temp: 450 F-220 C 1 kg chicken -skinned and cut into 8-10 pcs 1 tsp ginger paste 1 tsp garlic paste 1 tbsp salt 1 cup (200 gm) dahi-placed in a colander to drain out excess water 2 laung (cloves)-roasted and powdered 1/2 tsp dalchini-broken, roasted and powdered

1/2 tsp kala jeera-roasted and powdered a large pinch of kesar (saffron) 2 tbsp nimbu juice 1/4 cup (30 gm) maida 1 egg slightly beaten 1 large onion sliced into rings 1 tbsp chopped pudina-for garnish 1 lemon cut into wedges

Method: Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing, and let marinate for 2-3 hours. Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes. If you can cook it in a tandoor, it is even better. A drip-tray allows the drippings to escape, otherwise the chicken will be soggy. Serve, garnished with onion rings, pudina and lemon wedges.

[ ]Lasagne with Cornfed Chicken Chef: Chef Tomasso Maddalena Ingredients: 250 gm pasta dough 1/2 cup bechamel sauce 2 tbsp grated parmesan cheese 1/2 cup chicken dumplings 1/2 cup saut mushrooms 1 tsp truffle oil 2 tsp pultry jus

For the Pasta Dough 400 gm 4 eggs 1 tbsp extra virgin olive oil For the chicken dumplings 1/2 cup minced chicken mixed with rosmary & thyme 2 tsp white wine

For the bachamel sauce 2 tbsp butter 1/2 cup flour 1 cup cold milk 1 bayleaf 1 whole onion 2 to 3 tbsp saut mushrooms 2 to 3 tbsp soaked morrels a pinch of pepper

Method: For the Pasta Dough: In a bowl, mix the eggs to the flour, add extra virgin olive oil and knead a dough. Allow it to rest for 2 hrs. For the Bachamel sauce: Melt butter in a pan and add the flour. Mix in cold milk and stir. Now add the onion, bay leaf, pepper, morrels and the mushrooms. Cook for few minutes and let it cool. For the chicken dumpling: Make small dumplings with the minced chicken. Now sear and cook them in a pan with white wine Prepare thin sheets of the dough using the pasta rolling machines. Cut it into roundels and cook in rapid boiling salt water for 3-5 minutes. On a plate, spread the bachamel sauce and assemble the lasagna roundels folding in the sauce. Spread the chichen dumplings and some cheese on top. Now gratinate it until you get a light brown colour. Serve the dish with streaks of poultry jus and truffle oil.

[ ]Chicken Nizami Chef: Niru GuptaIngredients: 2 inch piece of cinnamon 1 tbsp hot milk 1/4 cup oil 1 medium onion-chopped 1 tsp ginger-garlic paste 2 bayleaves 1 1/2 kg chicken-cut into 8 pieces

1/2 cup water 4 green chillies 1/4 cup coconut-soaked in 1/2 a cup of hot water coriander leaves-roughly chopped 4 tbsp yogurt-whipped 1/4 tsp saffron 4 tbsp cream-whipped

Grind together 1 tsp cumin seeds 1 tsp poppy seeds 3 cardamoms 4 cloves 10 dried red chillies 1/4 tsp turmeric powder 2 tbsp desiccated coconut

Method: Grind all the ingredients from cumin seeds to the cinnamon to a fine paste. Extract the milk from the soaked coconut and set aside. Heat the saffron for 2 seconds, crush it, and then soak in hot milk. Heat oil and fry the onions till it is golden-brown. Add the ginger-garlic paste and fry for a couple of minutes. Add the ground paste and bay leaves. Let it simmer for 5 minutes. Add the chicken pieces and 1/2 a cup of water and continue cooking, for approximately 20 minutes, over a low heat. When the chicken is almost cooked, add the coconut milk, green chillies, coriander leaves and yogurt. Cook till the chicken is tender. Add the cream and saffron and simmer for 2 minutes.

[ ]Chicken Kathi Roll Chef: Chef Neeta Nagraj Ingredients: 2 atta phulkas or whole wheat leavened bread 2 egg whites 2 tsp chopped coriander 3 tsp oil sliced onions and Juliennes of pepper to garnish

For the filling: 150 gm chicken tikka cottage cheese-optional 2 tbsp chopped onions & 2 tsp chopped coriander leaves 2 tbsp ginger garlic paste 1/4 cup chopped tomatoes a pinch of turmeric powder & salt and chilli powder to taste1 tsp chopped green chillies oil to shallow fry sliced onions and juliennes of pepper

Method: To prepare the crepe, mix the egg whites with the coriander. Heat oil in a non stick pan. Dip each phulka into the egg white mix and place on the pan one at a time till it turns colour. Keep aside. For the tikka mixture, cut the prepared chicken tikka into strips. In a pan heat the oil and add chopped onions, ginger garlic paste, chopped tomatoes, turmeric, red chilly powder and green chillies. Now, add the chicken tikka strips, sliced onions and pepper juliennes. Cook a little and add chopped coriander. Divide the tikka mixture between the 2 atta phulkas and roll them. Serve with mint chutney and salad.

]Chicken Shashlik Sizzler Chef: Niru GuptaIngredients: Oven Temp: 450 F- 220 C 500 gm boneless chicken-cut into fairly large cubes 1 tbsp garlic paste 1 tbsp ginger paste 1/4 cup vinegar chilli powder to taste 1 tsp garam masala

1 tsp salt or to taste 2-3 capsicums 2 onions 3-4 tomatoes skewers oil to brush chaat masala to garnish1 tbsp coriander seeds

Method: Prick chicken cubes and marinate in the garlic, ginger, vinegar, chilli powder, black pepper, powdered ingredients and salt. Leave thus 7 hours or overnight. Cut the capsicums, onions and tomatoes to match the chicken cubes. Thread a piece of tomato, onion and capsicum into the skewer and follow with a piece of chicken. Repeat thus till all the pieces are taken care of. Pour whatever juices there may be over the prepared shashlik and place over a drip tray. Brush with oil. Bake in a preheated oven 20-25 mins, till cooked through & browned at the edges, or over a barbecue pit, or a grill. Brush again with a little oil when almost done. Serve hot over a bed of boiled rice. * * Before placing the chicken on the sizzler plate, heat the iron plate very hot. Place whatever accompaniments you are serving with it and immediately before serving on the table, splash some water and oil on it, and you will get the sizzling and fumes.

[ ]Chicken Steak Ingredients: 4 large chicken breasts-boneless 2 eggs-slightly whisked 1 ginger paste 1 garlic paste 1 cup onions-finely chopped 2 tbsp coriander leaves-chopped

2 green chillies-finely chopped 1 tsp black pepper powder flour-enough to make a thin coating 1 tbsp vinegar salt to taste oil to pan fry the steaks

Method: Wipe the chicken breasts & beat with a mallet or a knife to flatten. Cut each into two pieces. Mix the chicken with the other ingredients, except oil. Put aside to marinate for 2 hours or so. Heat a non-stick pan or grill with a thin layer of oil. When hot, place as many pieces of chicken without them touching each other, turning over at once. If your dish is not big enough to take in all the pieces together, you may have to do them in two lots. Lower the heat and cook till tender and brown on both sides, turning when one side is done.

]Chicken Satay Ingredients: For marination 1 tsp ground coriander 1 tsp soft brown sugar 1/2 tsp ground cumin 1/2 tsp turmeric

2 tbsp vegetable oil 5 chicken breasts salt to taste black pepper to taste 12 skewers 2 tbsp dark soya sauce

For sauce 3 tsp peanut butter 2 tsp milk chilli powder to taste

Method: Dice the chicken into cubes. Mix all the main ingredients with the chicken and place in the refrigerator for three hours or preferably over night. Thread the chicken onto the wooden skewers and place under the grill or oven for around 15 minutes, turning them and basting them with the leftover marinade. For the sauce, gently heat the peanut butter in the microwave so that it is soft. Gradually add the milk and chili powder. The final consistency should be firm and not runny. Serve the satay sticks on a bed of rice garnished with fresh coriander and chopped lemons.

[ ]Chicken Club Sandwich Ingredients: 6 white bread slices-edges cut off butter to spread over the bread Slices of cooked chicken 2 slices of large tomatoes 2 cheese slices

2 fried eggs 3-4 cabbage or lettuce leaves 2 tsp mustard 2 tbsp mayonnaise sauce

Method: Toast the bread slices and butter on one side each. Brush with mustard and a tablespoon of mayonnaise. Place lettuce or cabbage leaves over a toast and cover with a slice of cheese and some cooked chicken. Cover with another toast and tomato slices. Place a fried egg over the tomato. Cover with another toast, buttered side down and secure together with tooth-picks. Cut diagonally into half and serve with tomato sauce and mustard on the side. Make the other sandwich in the same way.

[ ]Vada Kombda Chef: Chef Sibabrat Sahu Ingredients: 4-5 pieces vada For Kombda Curry 300 gm chicken 3 tbsp ginger-garlic paste 1/4 cup boiled onion paste 1/4 cup tomato puree 2 tbsp roasted sesame and poppy seeds paste 3 tbsp desiccated coconut 1/2 tsp red chilli powder 1/2 tsp turmeric 1/2 coriander powder 2 tsp kala masala salt to taste oil to shallow fry

For Kala Masala 2 tsp cloves 4-5 green cardamoms 2-3 black cardamoms 2 tsp cumin 1 tsp royal cumin 3-4 cinnamon sticks 4-5 bay leaves 1 tbsp whole black pepper 1-2 nutmeg 2 tsp mace 3 tbsp coriander 4-5 red chillies 4-5 star anise 25 gm stone flower oil to shallow fry

For kala masala, saut all ingredients till they change color. Cool & grind to a fine powder. Heat oil in a pan & saute ginger-garlic paste till it turns brown. Add boiled onion paste & cook for 10 mins. Now add tomato puree and cook for 5 min, stirring constantly. Add poppy-sesame paste and cook for some time. Add seasoning and mix well. Now add chicken and cook till it is tender. Add kala masala and grated coconut and cook till the gravy becomes thick. To serve, place the vada in the dish and spread kombda curry on top.

[ ]Pot Roasted Chicken Ingredients: 1 kg chicken (broiler) 1 tsp salt or to taste 1 tsp black pepper powder 2 tbsp Vinegar 2 tbsp oil

1 tbsp tomato ketchup 2 tsp sugar 1 tbsp cornflour 1 tsp herbs or choice

Method: Wash the chicken well, removing the insides and washing well. Drain to remove all water. Mix the ketchup, sugar, cornflour, 1 tbsp vinegar and herbs in a cup of water and keep aside. Prick chicken and apply salt, black pepper and 1 tbsp vinegar all over it. Heat the oil in a deep pan and add the chicken to it and brown over high heat. Add a cup of water, bring to a boil, lower the heat, cover and cook till chicken is tender, turning a few times in between. When tender, remove chicken from pan. In the same pan, add the cornflour solution and bring to a boil, lower the heat and simmer for 1 a minute or so. Add salt to taste. Serve the chicken whole or cut into pieces with sauce on the side

[ ]Chicken Kobiraji Ingredients: 500 gm boneless pieces of chicken breasts-beaten flat 4 green chillies 100 gm onions 8 eggs 10 cloves garlic

25 gm ginger 8 tbsp oil 1 lemon 1/2 cup coriander-chopped 1/4 cup mint-chopped 100 gm besan250 gm breadcrumbs

Method: Wash the chicken properly and marinate it with lemon juice, onion, garlic, ginger, green chilli paste and with finely chopped mint and coriander and salt to taste. Mix the gram flour and little salt. Now put the fillets the mixture and taking out sprinkle breadcrumbs on the fillets. Beat the eggs with little salt. Heat the oil in the pan. Coat the fillets with beaten egg and bread crumbs. Put the fillets in the pan to deep fry till brown on both sides.

[ ]Turkey Breast with Orange Reduction Ingredients: 4 turkey supremes or chicken breasts 3 tsp garlic paste and 2 tbsp chilli paste 3 tbsp hung yogurt 2 tsp fresh coriander Salt and pepper to taste 1/4 cup blanched spinach 2 tbsp olive oil 2 tbsp chopped garlic & Fried vermicelli to garnish

For the sauce 3 tbsp tomato puree 3 tbsp orange juice 2 tbsp chopped garlic 1 tsp chilli flakes 2 tbsp olive oil 1 tsp kalonji-roasted 1 tsp cumin powder salt to taste

Method: Marinate turkey with garlic paste, chilli paste, yogurt, fresh coriander, salt and pepper for 4 hrs. Now heat oil in a pan and cook turkey supremes till done. Keep aside.In a separate pan, saut the blanched spinach with chopped garlic. Keep aside. To prepare the sauce, take a pan and saut garlic in olive oil. Sprinkle chilli flakes and mix well. Add tomato puree and cook for few minutes. Now add orange juice, cook for 2 more minutes and keep aside. To serve, place sauteed spinach on the plate and place turkey supremes over it. Pour some hot sauce and garnish with some crispy fried vermicelli.

[ ]Quick Stock Ingredients: 1 kg bones chicken/lamb 2 tbsp oil 6 cups water 1 large onion-chopped roughly 1 carrot-diced

4 tbsp chopped celery 1 bay leaf 2 cloves 2 peppercorns 1 tsp salt

Method: Cook all the ingredients together in a pressure cooker for about 20 minutes. If not using a pressure cooker, bring to a boil and then simmer in a covered pan for an hour and a half. Strain the soup and season according to taste and use any meat that there is for salads or sandwiches.

[ ]Roasted Chicken Chef: Niru GuptaIngredients: Oven temp: 400 F/204 C 1 kg chicken (broiler) - with skin 6 tbsp butter salt black pepper powder - to taste

For gravy: 1 tbsp corn flour 1 tbsp vinegar black pepper powder salt 1 tsp Worcestershire sauce 1 tsp tomato ketchup

Method: Place 1 cup water, chicken gizzard, heart & neck, salt & pepper in a pan and cook for 2-3 mins. Wash and wipe the chicken. Mix butter with salt & pepper and apply inside & outside chicken. Truss the chicken (tie so that it stays in shape). Place the chicken, in a roasting pan with the stock and cook in a pre-heated oven for one hour, basting and turning every 15 minutes. Remove from oven. Strain the drippings from the pan into a cup and add water to make up one full cup. Untie the chicken. Add the gravy ingredients to the drippings solution and cook the mixture till it becomes thick. Serve this on the side with the chicken.

[ ]Dorro Wot Ingredients: 1 kg chicken - cut into 12 pcs, washed with water, salt & lemon juice 10-12 boiled eggs 1/2 cup onions - chopped 1-2 cups water 4 tbsp berbere 2 tbsp spiced butter 1 tbsp garlic - chopped 2 tsp cardamom powder 1/2 tbsp black pepper salt to taste and oil

For Spiced Butter 1 kg unsalted butter 1 onion - chopped 3 tbsp garlic - minced 4 tsp ginger - chopped 2 tsp turmeric powder 1/4 tsp cardamom powder 1 inch cinnamon stick 1 whole clove 1/8 tsp nutmeg powder

For Berbere 1/2 red pepper 1/2 tsp cardamom 2-3 cloves 1/2 tsp nutmeg 1/2 tsp ginger - chopped 1/2 tsp ground fenugreek1/2 tsp cumin 1/2 tsp onion - chopped 1/2 tsp garlic - chopped

Method: To prepare berbere, roast all the ingredients. Cool and grind to a powder. To prepare spiced butter, melt the butter in a pan and bring to a boil. Add rest of the ingredients and let it simmer for few minutes. Do not stir, cool and store. For Doro Wot: Take a pan and cook the onions for few minutes. Add the oil later and mix well. Once the onions are brown, add berbere. Cook for few minutes stirring constantly. Now add the spiced butter and mix well. Make small cuts in the chicken pieces and also pierce the eggs before adding them to the sauce. Simmer till the chicken is done. Now add chopped garlic and cinnamon. Sprinkle black pepper and serve.

[ ]Simple Chicken Cordon Bleuu Ingredients: 4 chicken breast - skinless and boneless 4 slices cheese 4 thin slices of ham 1 cup all-purpose flour/maida 1 egg - beaten 1 cup bread crumbs a greased baking dish

4 tbsp butter 1 cup chicken broth/stock 1 cup cream 1/2 tsp garlic paste salt black pepper powder 1/2 tsp dried oregano or 2 tbsp fresh oregano

Method: Pound chicken breast as thin as possible. Sprinkle salt and pepper on both sides of the chicken. Place a thin slice of ham and cheese over each piece of chicken. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then roll again in egg and finally in bread-crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place one tbsp butter on each piece of chicken. Bake at 350 degrees for 35 minutes or till the juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream. Season with salt, pepper, garlic and oregano. Simmer on low and keep stirring till it becomes thick. Pour it over the chicken and serve.

[ ]Kolhapuri Chicken Chef: Niru GuptaIngredients: 1 kg chicken 2/3 cup yoghurt 1 tsp turmeric powder 2 tsp chilli powder 1 tsp garlic paste salt - to taste 1 tsp lemon juice 3 tbsp oil

1 bay leaf 1 tsp broken cinnamon 6 cloves 1 tsp crushed black pepper 1 cup chopped onions 2 tsp grated coconut 1 cup chopped tomato coriander leaves - for garnishing

Method: Mix turmeric, chilli powder, garlic paste, salt and lemon juice into the yoghurt and marinate chicken in it for an hour or so. Heat 1 tbsp oil, add bay leaf, cinnamon, cloves, black pepper and onions. Saut till onions are soft. Add coconut and saut till a light brown. Add tomatoes and cook till access water dries. Blend the whole mixture in a blender. Heat the rest of the oil and add the chicken. Stir fry over high heat till it looks opaque on top. Add the ground paste and simmer over low heat till the chicken is cooked and the oil separates. Garnish with coriander leaves and serve.

[ ]Nasi Goreng Chef: Chef Subrata, Ingredients: 1 cup boiled rice 1/2 cup boneless chicken 2 tbsp chopped onions 1 tsp chopped garlic 2 eggs - beaten 1/4 cup grated carrots 1/4 cup grated cabbage 1/4 cup chopped bok choy 2 tsp sambal paste 1/2 tsp sweet Soya sauce (with palm sugar) salt (to taste) white pepper (to taste) and oil

For garnishing fried egg vegetable pickle sambal paste a piece of cooked chicken crackers

For sambal paste: 5 dried chillies 2 cloves garlic 1 tbsp shrimp paste 2 onions 1/2 tsp turmeric 3-4 kafir lime leaves oil

Method: For the sambal paste, saut all the ingredients and grind them to a paste. Heat oil in a wok or a deep pan. Saute onions and garlic. Add the chicken and saut till a little tender. Mix in the beaten eggs and the vegetables. Cook for two minutes and then add sambal paste. Now add the rice and cook for few minutes, stirring constantly. Add the sweet Soya sauce and season with salt and pepper. Cook till done. Now transfer on to a serving dish with vegetable pickle, sambal paste, a piece of cooked chicken and crackers. Top it up with fried egg and serve.

[ ]Ayam Goreng Ingredients: 1 cup bone-less chicken - boiled with lemon grass and ginger 2 tbsp chopped onions 1 tsp chopped garlic 1/2 cup diced vegetables (carrot, cabbage, bok choy, tomato, capsicum) 1/2 cup chicken stock 1 tsp sambal paste 1 tbsp sweet Soya sauce salt - to taste pepper - to taste oil fried onions - to garnish parsley - to garnishMethod: Add the vegetables, saut and then add the stock. Mix well. Now add the sambal paste and sweet Soya sauce. Cook for few minutes. Add the chicken and season with salt and pepper. Cook till done.Serve garnished with sweet Soya sauce, fried onions and parsley.

[ ]Chicken Lemon Grass Chilli Ingredients: 150 gm chicken - diced 2 tbsp onions - chopped 1'' spring onion 1 tsp red chillies - chopped 1 tbsp lemon grass 2 tsp curry powder

1 tsp garlic 2 tbsp corn flour 1 tsp sugar 1 tsp chicken powder 2 tbsp chicken stock salt & pepper to taste oil

Method: Mix the chicken with corn flour, salt and pepper and deep fry it till it is half done. Keep aside. Heat oil in a pan, add garlic, red chilli, lemon grass and curry powder and saut it well. Add the chicken stock and then the fried chicken. Add sugar, salt and pepper and mix well. Add green onions and corn flour and cook for five minutes or till done. Garnish it with chopped green onion and serve.

[ ]Murg Hara Masala Chef: Aruna SharmaIngredients: 3 tbsp oil 350 gm boneless chicken 3 tsp cream for marinating 1/4 tsp turmeric 1/2 tsp red chilli powder 1 tsp ground fennel seeds 1/2 bowl of cream for cooking 1 bowl chopped spring onion stems 2 tsp cashewnut paste 1 bowl onion tomato mixture & salt to taste For the cashewnut paste 100 gm cashewnuts 3-4 tbsp milk

Onion tomato mixture 2 tbsp oil 2 medium onions 2 medium tomatoes 1 tsp ginger 1 tsp garlic 1/2 tsp salt 1/2 tsp red chilli powder 1/4 tsp turmeric powder 2 tsp chopped corriander 2 finely chopped green chillies

Method: For the cashewnut paste, put the ingredients in a mixer and grind till it becomes a smooth thick paste. If needed add more milk for blending. For the onion tomato mixture, brown the onions, add the tomatoes and stir. Add the rest of the ingredients and cook on a medium flame till the water dries and the oil has separated. Now put the chicken in a bowl. Add the cashewnut paste, 3 tsp of cream, red chilli powder, turmeric powder, salt to taste, fennel seeds and 3 tsp of cream to the chicken. Mix it all well and marinate for two hours. Heat the oil in a pan, add the onion tomato paste and the spring onion stems and stir well. Mix in the bowl of cream into the pan. Add marinated chicken and stir well again. Cover and cook on a slow flame till done. Serve hot with naan.

[ ]Hariyali Murgh Masala (Chicken in Green Gravy) Ingredients: 1 chicken - cut into pieces 1 cup yoghurt 1/2 cup onion paste 1 tsp garlic paste 1 tsp ginger paste 1 cup chopped coriander leaves 1 cup chopped mint leaves

1 tbsp chopped green chillies 1 cup roasted gram (bhuna channa) 1 1 tsp salt or to taste 1 tbsp coriander powder 1 tsp powdered black pepper 1 tsp garam masala 2 tbsp oil Onion rings and lemon wedges for garnish

Method: Grind together the coriander leaves, mint leaves, green chillies and gram. Prick the chicken and mix in the yogurt, the onion, garlic and ginger paste and the ground paste. Add the salt, coriander powder, black pepper and garam masala. Leave marinated for 3-4 hours. Heat the oil in a broad based pan and add the chicken mixture. Stir-fry over high heat till chicken is opaque. Lower the heat and cook till chicken is tender and fat separates. In case the chicken cooks before fat separated, lift the pieces and keep aside and cook the rest of the mixture till fat separates. Add the chicken pieces back (and water to the consistency you want), and bring to a boil. Serve hot garnished with onion rings and lemon wedges.

[ ]Kadhai Murg Ingredients: 1 kg diced chicken 8 whole red chillies 1 tbsp coriander seeds 1/2 bowl of ghee 1.5 tbs garlic paste 1 kg tomatoes - chopped 4 chopped green chillies 2.5 tbsp ground ginger

2 tbsp fresh coriander - chopped 1 tsp green cardamom powder 1/2 tsp brown cardamom powder a pinch of black pepper powder a pinch of cumin powder 1 tsp fenugreek powder (kasoori methi) a pinch of fennel powder salt - to taste

Method: Roast the whole red chillies and coriander seeds, then coarsely grind them. Heat ghee in a pan, saute the garlic lightly. Add the ground spices and stir. Now add tomatoes stirring constantly for 2-3 minutes. Add the green chillies and ginger, simmer for 4-5 minutes. Then add the chicken, mix well and cook till almost done. Now sprinkle salt and fresh coriander leaves, stir. Add the black pepper powder, brown cardamom powder, fenugreek powder, cumin powder, green cardamom powder and fennel powder. Stir again and serve

[ ]Green Curry Chicken Chef: Samir ModiIngredients: For the curry paste 1 tbsp lemon grass - finely chopped 1 tbsp black peppercorns 1 tbsp coriander root - finely chopped 2 tbsp shallots - coarsely chopped 2 tbsp garlic - coarsely chopped 10 small green chilies 1 tsp ground cumin seeds 1 tsp coriander seeds 1 tsp galangal - coarsely chopped 1 tsp kaffir lime peel - chopped In a mortar pound all the ingredients together until a soft paste forms.

For the vegetable stock 5 cups water 1 medium onion - quartered 2 carrots - chopped 2 celery stalks - chopped 3-4 coriander stems and roots 1 tsp whole black peppercorns In a large pan, boil all the ingredients together and simmer until reduced by about one fifth.

For the green curry 3 tbsp green curry paste 2 cans of coconut milk or 1/2 a fresh coconut - shredded 1/2 cup aubergine - diced 1/2 cup green aubergine - diced 1 cup button mushrooms 1/2 bowl bak choy (Chinese cabbage) 400 gms boneless chicken 1/2 cup vegetable stock 5-6 tsp cornflour 1 tbs sugar 2 lemon grass sticks cut in 1 inch length 4-5 kaffir lime leaves - coarsely chopped 3-4 small red or green chilies - sliced 15 Thai basil leaves

Method: Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well. Add the aubergines, mushrooms and chicken pieces in turn, stirring constantly. Now add the sugar and vegetable stock, stir and add the cornflour to thicken. Cook on slow fire for some time and then mix in the lemon grass and kaffir lime leaves. Once the chicken is done, stir in the chillies and Thai basil leaves, bring to a boil and serve.

[ ]Chicken Korma Chef: Gunjan Goela Ingredients: 1 whole chicken 1/2 bowl ghee 3 sliced onions 3-4 tsp crushed garlic 5-6 tsp coriander powder 3 tsp red chilli powder salt - to taste 2-3 cinnamon 4-5 green cardamoms

1-2 black cardamoms 3-4 cloves 2-3 jaifal and javitri 1 tsp gol mirch 1/2 tsp jeera 400-500 gm dahi 6-7 kaju 1/2 tsp garam masala 1 tsp kevar

Method: Heat ghee in a deep dish, brown the onions, remove from dish and keep aside. In the same dish, add the chiken, garlic, coriander powder, salt and red chilli powder while stirring. Now add all the other masalas, mix well and keep it covered for some time. While it is cooking crush the crispy browned onions and add them to the chicken along with the dahi. Cover and cook on slow fire for about 20 minutes. Now add the kaju, garam masala and kevar. Stir again, cook for some more minutes. Serve with sheermal.

[ ]Lemongrass Chicken Chef: Suparna TrikhaIngredients: 4-5 chicken legs juice of 1-2 lemons 1 tsp ginger paste 1 tsp garlic paste salt - to taste

pepper - to taste 2 tsp honey oil - for shallow frying 4-5 tbsp water a bunch of fresh lemon grass

Method: Marinate the chicken in lemon juice, ginger paste, garlic paste, salt and pepper. Heat some oil in a non stick pan, add the chicken marinade and stir for a few minutes. Drop in the lemon grass, mix and add the water. Cover and simmer for about 20 mins or till done. Now add the honey, mix well and cover again for a few minutes. Serve with a lemon wedge.

[ ]Tomato Chicken Chef: Aamir Raza HusainIngredients: 1 chicken - cut into pieces 1 kg tomato puree 2-3 tbsp ghee 3tbs browned onions 2 tsp ginger paste

2 tsp garlic paste 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1 tsp chopped green chillies salt to taste

Method: First cook the tomato puree with a bit of oil and water for about 2 hours on a medium flame and keep aside. In a separate vessel, heat the ghee, add the onions and stir for a bit. Add the chicken, ginger paste and garlic paste. Cook for for 15 to 20 mins while stirring all the time. Pour in the tomato puree & mix. Then add turmeric powder, red chilli powder, chopped green chillies & salt. Stir, cover and cook for about 10-15 mins. Garnish with coriander leaves and serve.

[ ]Lasuni Murg Chef: Marut Sikka/Chef Mohammad IlyasIngredients: 1/2 kg boneless chicken 2-3 tbsp ghee 1 small bowl water 1 small bowl finely chopped onions 5-6 tsp garlic paste 3-4 tsp ginger paste 3 tsp coriander powder 4 tsp yogurt 2 tsp red chilli powder

5-6 tsp badaam paste salt - to taste 1/4 tsp jaifal powder (nutmeg) 1/4 tsp javitri powder 1/2 tsp pepper powder 4 tsp fried chopped garlic 2 tsp kesar ka ghol 2-3 tsp coriander leaves

Method: Lightly roast the badam and soak it in water for a while. Grind it into a paste and keep aside. Heat ghee in a pan, and fry onions. Pour in the garlic paste and ginger paste. Mix well. Add coriander powder and add 4-5 tbsp of water. Continue to stir. Mix in the yogurt, add the red chilli powder and mix again. Pour in the badaam paste and cook for sometime. Add the chicken and mix well. Add salt and water, cook for sometime or till the chicken is well cooked. Add jaifal powder, javitri powder, pepper powder, fried chopped garlic and kesar. Garnish with coriander leaves and serve hot.

]Chicken Momos Ingredients: For the dough 120 gm refined flour 1/4 tsp baking powder 1/2 tsp salt water - for kneading For the Chicken Filling 1 cup chicken - minced 1/2 cup onions - finely chopped 1/4 tsp black pepper powder 1 tbs oil 1/2 tsp garlic paste 1/2 tsp soya sauce salt - to taste 1/4 tsp vinegar

For the Vegetarian Filling 1 cup cabbage and carrots - grated 2 tbsp onions - chopped fine 1/2 tsp garlic - chopped fine 1 tbsp oil 1/4 tsp vinegar 1/2 tsp Soya sauce salt - to taste and pepper - to taste 1 tbsp cornflour For Chilli Sauce 25gm garlic - peeled 6 gm whole red chillies 3 tbsp vinegar 1 tbsp oil salt - to taste sugar - to taste

Method: For Chilli Sauce Cut the red chillies and soak them in water for about two hours. Cut up into small pieces and soak in the vinegar for one to two hours. Put all the ingredients in a mixie and grind to a smooth paste. For Momos: In a bowl mix all the ingredients of the chicken or vegetable filling, according to your choice. Keep aside. Knead the refined flour, baking powder and salt together into firm dough Cover and keep aside for 30 minutes. Roll the dough into very thin 4-5 inch rounds. Take each round piece and place some filling in the center. Bring the edges together and twist to seal it. Steam in a steamer for about 10 minutes and serve hot with chilly sauce.

[ ]Jerk Chicken Chef: Courtney WalshIngredients: 2 pieces chicken legs 3-4 lime - halved 1 tsp jerk seasoning powder (bottled) 3 tsp jerk seasoning paste (bottled) olive oil Method: Wash the chicken with lime and water and drain and keep aside. Sprinkle some seasoning powder over the chicken and rub the paste thoroughly. Coat it with some olive oil. Do the same with the other piece. Heat olive oil in a pan and lightly brown the chicken on both the sides. The grill it or bake it in an oven for about 15-20 minutes. Serve hot with chilli sauce and jerk sauce.

[ ]Tawa Murg Chef: Chef AvneetFor the 1st marination 1/2 tsp ginger-chopped 1/2 tsp garlic-chopped a pinch of cardamom powder 1 tsp lemon juice & salt - according to taste

For the 2nd marination 3 tsp fresh cream 4 tbsp hung curd 1/2 tsp garam masalaIngredients: oil and 2 chicken legs

Method: For 1st marination; mix chicken with chopped ginger, chopped garlic, cardamom powder, lemon juice and salt and keep it for 3-4 hours. For the 2nd marination, add cream, hung curd & garam masala to the marinated chicken and leave it aside for another 2-3 hours. For the main preparation: heat oil in a kadhai. Add the marinated chicken to it and cook for 8 minutes on a low flame. Serve hot with rice or rotis.

[ ]Murgh Rasedaar Ingredients: 1 kg chicken-skinned and cut into pieces 1/4 cup oil paste 1 tsp garlic paste 2 cups grated onions 1/2 cup grated tomatoes

2 tsp garam masala salt to taste 1/2 tsp turmeric 2 tbsp coriander powder 1 tsp chilli powder 2 tbsp chopped coriander leaves 1/2 cup yoghurt

Method: Heat the oil in a heavy-based saucepan. Add cumin seeds and bay leaves. When the seeds begin to splutter, add the onions, garlic and ginger. Saute over high heat till brown. Add the tomatoes and stir-fry till the fat separates, then add the yoghurt, stir-frying vigorously so that it blends well and does not curdle. Cook till the fat separates, then add g. masala, salt, turmeric, coriander & chilli powder. Mix well. Keeping the heat high, add the chicken pieces and stir till they look a little opaque. Add 1 1/2 cup of water and bring to a boil; lower the heat and uncover and simmer till the chicken is cooked through. Takes about 15 minutes. The amount of water added depends on the thickness of the gravy you want.Serve hot, garnished with chopped coriander leaves.

[ ]Malwani Chicken Ingredients: 1 chicken-cut into pieces 1 tsp cumin seeds 1 tbsp coriander seeds 2-3 dried red chillies 1 cup coconut-grated

1 cup onions-grated 2 tsp ginger-garlic paste 1 tsp salt or to taste 1 tsp turmeric powder tamarind pulp from 20 gm tamarind 1 cup coconut cream

Method: Dry roast the cumin, coriander and the chillies. Take them off the pan, and grind them to a paste along with the grated coconut. Heat oil and add the onions and ginger-garlic paste. Saute till onions are brown. Add the chicken over high heat and saut till opaque. Add the ground paste, salt and turmeric and saut till fat separates. Add water to cover, bring to a boil, then lower the heat and cook till chicken is tender. Add the tamarind and coconut cream, simmer for a few minutes and serve.

[ ]Chicken Satay Ingredients: For chicken marinade 1 boneless chicken - diced 1 tbsp oil 2 tbsp Soya sauce 1 tbsp sugar 4-5 tsp lemon juice 2 tsp crushed garlic salt - to taste pepper - to taste satay skewers

For peanut sauce 1 large onion 1 pod of garlic 4-5 red chillies 2 tbsp oil 1 cup peanut butter 2-3 tbsp lemon juice 1- 2 tbsp sugar salt - to taste 1 jug of water

For basting sauce 4 tbsp peanut sauce 3 tbsp soya sauce 2 tbsp oil

Method: For chicken marinade Marinate the chicken for at least two hours. Then pierce 4-5 pieces of chicken per skewer. For peanut sauce Grind the onion, chillies and garlic together. Heat oil in a pan and saute the onion paste for some time. Mix in the peanut butter, add salt and sugar and stir. Pour in water and cook until you get a smooth sauce. Add lemon juice and switch off the gas. For basting sauce Mix the peanut sauce with the oil and soya sauce. For satay Pan grill the chicken. When done, cover it with the basting sauce. Let it cook for some time. Serve hot with peanut sauce.

[ ]Chicken Yakhni Chef: Sita Raina, Ingredients: 700-800 gm chicken pieces 6-7 tbsp oil 1 cup of curd 2 pieces green cardamom 2 pieces brown cardamom

2 small cinnamon stick 1 tsp saunth 1 tsp saunf powder pinch of Kashmiri red chilli powder salt - to taste

Method: Heat the oil and fry the chicken till brown. Once done, remove the chicken and keep aside. In the same pan saute the cardamom and cinnamon. Mix a bit of water into the saunf and saunth powders and add them to the pan. Cook for 2-3 minutes, switch off the fire and bring the pan to room temperature. Now mix the curd into the pan and cook on a slow fire for two minutes. Then add the chicken to the curd. Sprinkle the chilli powder and salt. Stir, cover and cook for 10-15 minutes till done. Serve hot with rice.

[ ]Nasi Goreng Chef: Jaiwanti Dugal / Meenu Dugal Ingredients: 1/2 kg long grained rice - boiled 4-5 tbsp cooking oil 150 gm boneless chicken - diced 100 gm deshelled prawns 2 small onions - finely chopped

4 red chillies - ground 4-5 tbsp sweet soya sauce salt - to taste pepper - to taste fried eggs - for garnishing4 cloves of garlic - finely chopped

Method: Boil rice and keep aside. Heat oil in a pan and saute the onion and garlic until golden brown. Add chicken and cook. Sprinkle in salt and pepper. When the chicken is almost done add the red chillies and then toss in the prawns. Stir fry for a few minutes. Add the sweet soya sauce and mix in the cooked rice. In another pan, make a double fried egg. Serve rice hot with a fried egg on top.

[ ]Khoya Chicken Ingredients: 2-3 tbsp oil 500 gm chicken 1 small bowl of khoya 1 small bowl of curd 1/2 onion - sliced

2 tsp ginger-garlic paste 3-4 green chillies 1 small bowl fresh coriander - finely chopped 1 small bowl of coconut milk salt - to taste1/2 tsp turmeric powder

Method: Heat oil in a pan and saute the onions till transparent. Add the ginger-garlic paste and cook for about 4-5 mis. Add chillis, chicken and turmeric. Stir well. Cover and cook for 6-8 minutes or till the chicken turns light brown in colour. Pour in the curd and the khoya, stir again. Sprinkle the salt and coriander and mix well. Continue cooking till the chicken is almost done. Pour in the coconut milk and stir. Cook for 5-6 minutes. Garnish with coriander leaves and serve.

[ ]Fried Boneless Chicken (Chinese) Ingredients: 350 gm boneless chicken - diced 1 egg - slightly beaten 1/2 cup corn flour 1/2 tsp garlic paste 1/2 tsp ginger paste oil salt- to tasteMethod: Mix together the chicken, egg, corn flour, garlic and ginger paste, salt and enough water so that the chicken pieces are 'coated' with the batter. Keep aside for 1/2 hour. Heat the oil and deep fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through. Drain on absorbent and serve.