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Chicken Recipes
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Chicken Recipes
1. Breaded Pepper Chicken Ingredients5 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 method1. 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 salad
2. Butter Chicken
IngredientsChicken - 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 method1. 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 FryIngredientsBoneless 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 method1. 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 IngredientsBoneless 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 method1 Mix 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 IngredientsFor Marinating
Chicken 1/2 Kg
2 tbsp. Curd
1 tsp Turmeric powder
3 tsp Chilly powder
1 tspTandoori masala powder
Salt to taste
Basmati Rice- 3 Cups
For Grinding
4 Onions
10 Green chillies
12 Pods garlic
1 sq " Ginger
3 TomatoesPreparation method1. 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 Ingredients500 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 method1. 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 Ingredients1 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 Ingredients500 gms boneless chicken.
400 ml coconut milk.
20 baby onions.
6 green chillies.
Curry leaves.
Mustard seeds.
Salt to taste.
Coriander leaves
Preparation method1. 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 FryIngredientsChicken 1kg
Chilly powder 4tsp
Ginger garlic paste 1tsp
Vineger 2tsp
Salt to taste
Onion 1, finelly chopped
Oil 1 tbsp
Preparation method1. 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 IngredientsSpinach 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 method1. 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 Ingredients1 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 oil
Preparation method1. 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 Ingredients2 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 method1. 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 FryIngredients1 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 method1. 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 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 method1. 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 Pakoda1/2 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 method1. 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 65Ingredients
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 juiceoil for deep-frying.
Preparation Method1. 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 Method1. 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 ChickenIngredients
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.
4. 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 ChickenIngredients
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 Method1. 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 ChickenIngredients
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 Method1. 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.
5. Cover and allow to cook for half an hr. first on high heat and then on simmer till fully cooked.
21.Curd Ginger ChickenIngredients
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 Method1. 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 Method1. 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 ChickenIngredients
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.
6. In a vessel put this mixture and the oil. Cook on medium till the chicken is done.
24.Fried Chicken CurryIngredients
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 corriander leaves
1 1/2tsp cumin and corriander powder
3 tsp chilli powder
1/2 tsp salt
1 green bell pepper, chopped
3 garlic clove, minced
8oz tomato sauce
Preparation Method1. 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 ChickenIngredients
Butter -- 3tbs
Ghee -- 1tbs
Chicken -- 600 gram
Coriender -- 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 Method1. 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 ChickenIngredients
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 Method1. 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 ChickenIngredients
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 Method1. Deskin chicken pieces and keep it aside.
2. In a heavy bottom pan fry th 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 ChickenIngredients
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 Method1. 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 Method1. 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 ChickenIngredients100 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 Method1. 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 ChickenIngredients
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 Method1. 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.
5. Set oven to broil and brown chicken for 2 to 3 minutes before serving.
32.Pepper ChickenIngredients
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 Method1. 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 ChickenIngredients
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 Method1. 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 ChickenIngredients
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 Method1. 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 Method1. 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 ChickenIngredients
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 Method1. 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 ChickenIngredients
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 Method1. 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 ChettinadIngredients
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 Method1. 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 ChickenIngredients
500 gm chicken
75 ml oil
150 gm onions
100 gm tomatoes
02 gm cinnamon sticks
02 gm cloves
02 gm cardamoms
05 gm cumin
02 gm curry leaves
10 gm turmeric powder
salt
25 gm coriander leaves
Paste
100 gm onions
50 gm ginger
50 gm garlic
50 gm fennel seeds
20 gm cumin seeds
25 gm peppercorns
10 gm red chillies
100 gm coconut
Preparation Method1. 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, Sauté. Add the chopped onions and the curry leaves.
3. Sauté until the onions are golden. Add the tomatoes and sauté for 5 minutes.
4. Add the marinated chicken and turmeric powder. Sauté 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 CurryIngredients
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
½ 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
1½ tsp fennel seeds
2.5cm cinnamon stick
Preparation Method1. 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 PiazaIngredients
1 kg chicken-skinned and cut into 8 pieces
¼ cup ghee ,
1 tbsp cumin seeds1 bay leaf ,
4 whole peppercorns
4 cloves
½ tsp fenugreek seeds-roasted and powdered
1 tsp fennel seeds- roasted and powdered
1 tsp ginger paste
1 tsp garlic paste
1 cup grated onions
½ cup yogurt ,
1 tsp garam masala
salt to taste ,
½ tsp turmeric
1 tbsp coriander powder
1 tsp chilli powder
2-3 green chillies-slit
2 cups onions-sliced a little thick
2 tbsp chopped coriander leaves-to garnish
Preparation Method1. 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. Sauté 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 BreastsIngredients
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) puréed 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 Method1. 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 PizzaIngredients
2 onions, thinly sliced
2 tart apples, thinly sliced
Brown sugar
1 (12"/30 cm) pizza shell
Fresh basil leaves
Plain yogurt
Preparation MethodTo 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.
3. Sprinkle generously with roughly chopped fresh basil and drizzle with a little plain yogurt. Pop into a preheated 400ºF (200ºC) oven for about 8 minutes or until bubbly. Cut into 8 pieces. A wonderful light pizza idea.
46.Tandoori ChickenIngredients1 (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 Method1. 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 Method1. In an electric coffee/spice grinder finely grind cumin seeds and cloves. In a blender blend
ground spices with remaining marinade ingredients until smooth. 2 Cut 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 ManchurianIngredients
350 gms. chicken, cut into bite sized pieces
2 tbsp. Oil
5-6 flakes garlic, chopped fine
2" piece ginger, chopped fine
½ onion (small), chopped fine
2-3 green chillies, chopped fine
½ tbsp. tomato sauce
2 tbsp. soya sauce
1-2 tsp. sherry (optional)
1 tsp. black pepper
1 ½ tsp. Vinegar
½ tsp. ajinomotto (optional)
1 tbsp. cornflour, dissolved in 4-5 tbsp. Water
1 tbsp. chopped coriander leaves.
Preparation Method1. 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 RoastIngredients
Chicken - 1 about (1 Kg)
Onions - 1 cup, sliced
Oil - ½ cup
Ginger - 2 cm
Grated coconut - 1 tbsp
Green chilies - 2
Coriander leaves - 2 tbsp, chopped
Pepper corns - ½ tsp
Cardamoms - 2
Cinnamon - 3 cm piece
Chili powder - ½ tsp
Curds - ½ 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 LollypopIngredients
Chicken, wings with skin 8 nos
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ 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 ½ cup
Oil for deep frying As required
Salt ½ tsp.
Preparation Method1. 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 ½ cup water, ½ 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 ChickenIngredientsChicken - 1 kgPalak - ½ kgOnions - 7 medium sizedTomatoes - 2 medium sizedSalt - as desired
Green Masala1 ½ tbsp - ginger, garlic and green chillies paste1 tbsp - onion paste
Dry MasalaRed chilly powder - 2 medium spoonCoriander powder - 1 big spoon
Turmeric - as requiredChicken masala - ¼ tbsp [prefer using home made masala which should include saunf also]
Whole Garam Masala1 piece of dalchiniI green elaichi2 bay leaf3-4 clovesLittle zeera
Preparation Method1. 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.
