Spicy Chicken Manchurian Recipe: Ingredients

Spicy Chicken Manchurian Recipe
Ingredients :
Chicken Boneless - 1/2 kg
Onion (Chopped Big) - 2
Carrot - 1 (Chopped Big)
Capsicum - 1
Brocolli - 1 ( small)
Egg - 1
CornFlour - 1 tbsp
Pepper - 3 tbsp
Salt
Oil
Method:
1) Marinate the chicken with egg,pepper,salt for 1 hour.
2) Deep fry the marinated chicken in oil and keep it aside.
3) In a pan pour little oil and put the big chopped onions , fry it for few minutes. add the capsiucm,
carrot, brocolli , chicken with it and cook for 2 mts.
4) Mix cornflour with water (2 tbsp) and pour in it .
5) Add little salt and pepper in this gravy.
5) Add soy sauce and off the flaesme.
6) Garnish with corainder leaves. and Serve hot.
Best with fried Rice.

http://www.awesomecuisine.com/recipes/1904/1/Spicy-Chicken-
Manchurian/Page1.html#ixzz0J3LqC28S&D
Homemade Tandoori Chicken Recipe

Ingredients:
Oven Temp: 450 F- 220 C
1 kg chicken-broiler
2 tsp each garlic and ginger paste
1 tsp garam masala
2 tsp red pepper-powdered
1 tsp black-pepper-powdered
1 tbsp salt or to taste
3 tbsp vinegar OR 1 cup (200 g) yogurt
lemon quarters and onion rings for garnish
Method:
Prick the chicken with a fork, and mix in the rest of the ingredients, except the lemon and the
onions, and leave for 4-6 hours, turning a few times.
About 20-25 minutes. Before serving, place the chicken in a drip pan, and place it into the
preheated oven.
Bake for 20-25 minutes. Serve garnished with lemon and onion rings.
http://www.awesomecuisine.com/recipes/1921/1/Homemade-Tandoori-
Chicken/Page1.html#ixzz0J3Lu4g8R&D
Chicken Lollipops Recipe
Ingredients:
6 chicken wings-cut off one bone and collect all the flesh at one end
1 egg-slightly beaten
1 cup cornstarch / cornflour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt oil for deep-frying
Method:
Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so
that the chicken pieces are 'coated' with the batter. Leave thus about 1 an hour.
Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till
wings are almost cooked through. Drain on absorbent paper.
Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent
paper and serve.
http://www.awesomecuisine.com/recipes/1880/1/Chicken-Lollipops/Page1.html#ixzz0J3LznqKn&D
Chicken Tikka Masala Recipe

Ingredients
1 lb. Chicken breast

3 oz. Tikka Paste
1/2 cup plain Yogurt
4 tsp Veg. Oil
1 tsp. Garlic Paste
1 tsp. Ginger Paste
1 large Onion, chopped
1/4 tsp. Turmeric
1/2 tsp. Coriander
1/2 tsp. Cumin
1/2 tsp. Chilli powder
1/2 tsp. Garam Masala
1 tsp. Salt
1 large Tomato, cut into eight sections
1 cup heavy Cream
15-20 Cashews, ground
Method:
Cut chicken into 1" cubes. Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6
hours.
Thread on bamboo skewers and broil in the oven for 10-12 minutes, or until chicken is almost
thoroughly cooked and starts to blacken on the top. Rotate the pan at least once to ensure even
cooking.
Remove from the oven and put aside while making the curry. Keep the remaining marinade, as you
will need it later.
At medium temperature, heat the oil. When hot, add the onion. Fry for 3-5 min., then add the
ginger and garlic pastes. Stir for 2 min.
Add the turmeric, followed by the remaining spices. Fry for 2-3 minutes.
Combine 1/2 cup lukewarm water with the marinade that was kept aside earlier. Slowly add this
mixture to the pan, letting about half of the liquid evaporate.
Add the tomato sections and stir briefly. Add the salt and fry until the tomato pieces are just
beginning to get soft.
Add the cashews, cream and chicken pieces and cover and simmer on low heat, for approximately
10-15 minutes.
Remove from heat and let cool slightly.
Serve with Rice or Naan.
http://www.awesomecuisine.com/recipes/1862/1/Chicken-Tikka-
Masala/Page1.html#ixzz0J3M51qAw&D
Black Pepper Chicken Recipe

Ingredients:
Salt to taste
1 tbsp. freshly ground black pepper
¼ tsp. turmeric powder
2 tbsp. vinegar
1 onion, thinly sliced
3 large onions, ground to a paste
900-1000 gms. chicken cut into medium pieces
oil
¾ baby corn sliced
mint leaves
Method:
1. In a bowl, mix salt, pepper, turmeric and vinegar with the chicken and marinate for 2 hours.
2. Heat oil in a wok. Fry the sliced onion until golden brown and crisp. Remove from oil, drain oil on
absorbent paper and keep aside.
3. In the same oil, add the ground onions and fry till golden brown. Add the marinated chicken and
fry till the water dries up.
4. Add just enough water to cook chicken. Cover and cook on medium fire. When chicken is almost
done, add the baby corn. Uncover and cook until chicken is dry and the oil floats on top.
5. Add chopped mint leaves and fried onions,serve hot.
http://www.awesomecuisine.com/recipes/1859/1/Black-Pepper-
Chicken/Page1.html#ixzz0J3M9u7P2&D
Honey Roast Chicken Recipe

Ingredients:
1 chicken - whole, with skin
50 ml lemon juice
1 tsp garlic paste
1 1/2 tsp Kashmiri mirch
50 ml oil
Marinate
2 large onions - sliced and fried in oil until crisp
150 ml yoghurt
2 tbsp ginger paste
1 ground onion
1 tsp cumin powder
1/4 tsp cinnamon powder
2 ground cloves
6 ground green cardamoms
10 ground black peppercorns
1 tsp salt
Stuffing
3 quartered onions
1 tsp chopped ginger
1 tsp chopped garlic
1/2 tsp powdered cloves
3 chopped green chillies
Basting
50 ml honey
25 ml oil
Method:
Make gashes over chicken. Mix lemon juice, garlic and chilly powder. Rub the mixture over the
chicken. Set aside for an hour.
Grind fried onions and mix well with the other ingredients for marinating. Rub 2/3 of the resulting
paste over and inside the chicken.
Mix the remaining marinade with the ingredients for the stuffing. Fill chicken with the stuffing. Place
in a roasting tin.
Roast at 220 degree C, basting with the juices. Cook for around 25 minutes or until tender.
Coat with honey and return to the oven for another 10 minutes.
Brush with oil before serving.

http://www.awesomecuisine.com/recipes/1818/1/Honey-Roast-
Chicken/Page1.html#ixzz0J3MFv7C2&D
Sweet and Sour Chicken Recipe

Ingredients:
1/2 kg boneless chicken, cut into 1 1/2 inch cubes
salt and freshly ground black pepper
2 tbsp rum
1 tsp red chilli sauce
1 tbsp chopped spring onions
2 tsp garlic paste
2 egg whites
4 tbsp corn flour
oil for deep frying
Sweet and Sour Sauce

1 tbsp sesame oil
3 tbsp spring onions cut into 1" lengths
2 chopped garlic
1 dried red chilli
1 capsicum
3 tbsp vinegar
2 tbsp sugar
2 tbsp tomato ketchup
1 tbsp soya sauce
250 ml chicken stock
2 tsp corn flour dissolved in 1 tbsp water
3 tbsp chunked pineapple
3 tbsp peeled, grated cucumber
Method:
Combine chicken with marinade ingredients. Set aside for 2-3 hours.
Deep fry in hot oil until chicken is tender.
Drain and keep warm while preparing the sauce.
For the sauce, heat sesame oil. Stir-fry spring onions, garlic and chilli for 1 minute.
Add capsicum and cook for 1/2 a minute. Stir in vinegar, sugar, sauces and stock.
Season and thicken with a little corn flour. Cook for 2 minutes.
Add pineapple to the sauce with cooked chicken. Reheat.
Serve garnished with grated cucumber
http://www.awesomecuisine.com/recipes/1816/1/Sweet-and-Sour-
Chicken/Page1.html#ixzz0J3MeCiKD&D
Ginger Garlic Chicken Recipe

Ingredients:
1 chicken (about a kg or less) cut into small pieces
2 tbsp corn flour
1/4 cup (60 g) oil
1 large onion-sliced finely
2 tbsp grated ginger
10 cloves garlic-finely chopped
Sauce ingredients to be mixed together

2 tsp soya sauce
1/2 cup water
1 tbsp vinegar
1/4 cup tomato puree
1 tsp salt or to taste
1/4 tsp powdered black pepper
1 tsp corn flour
Method:
Wash chicken pieces and wipe dry. Put these and corn flour into a paper or plastic bag and shake
well to coat chicken well. Remove the coated pieces, dust off the excess flour and keep aside.
Heat oil in a wok/kadahi. Add chicken pieces first over high heat then lower the heat and fry till
golden and cooked through. Drain well and keep aside.
In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.
Add chicken, turn around a few times, and then add the mixed sauce ingredients. Stir-fry till the
sauce thickens a bit.
Transfer chicken to a serving dish, garnish with spring onions and serve.
http://www.awesomecuisine.com/recipes/1814/1/Ginger-Garlic-
Chicken/Page1.html#ixzz0J3MiFgCq&D
Chicken Reshmi Biryani Recipe

Ingredients:
1 kg chicken (broiler) - cut into 8 pieces
1 kg onion - sliced
oil - for frying
1 cup hara dhania - finely chopped
1/2 tsp garlic paste
1/2 tsp ginger paste
1 tbsp dhania powder
1/2 tsp haldi powder
2 tsp chilli powder
1/2 tsp garam masala
1 cup dahi
1 tbsp salt
1 tsp kewra essence
For rice
2 cups basmati or sela rice - washed and soaked for 30 minutes
2 tbsp oil
6 pepper corns
6 cloves
6 green cardamoms
1/2 tsp salt
water
1/4 tsp saffron - soaked in 2 tbsp warm milk
dough - to seal the pan
Method:
Marinate the chicken in ginger and garlic paste, dhania powder, haldi powder, chilli powder, garam
masala powder, yogurt, salt and kewra for 3-4 hours.
Heat oil in a kadahi and fry the onions in it till brown and crisp. Drain out the oil from the onions
and keep aside.
Heat oil again in another pan and add the peppercorns, cloves, and cardamoms in it. When slightly
dark add the rice and turn around to mix well. Drain the rice and keep aside.
Add 2 1/2 cups water and bring to a boil. Lower the heat and cook for about eight minutes. The rice
is almost done but not fully cooked. Keep aside.
Heat 1/2 cup of the remainder of the oil in a kadahi with a lid and add the chicken to it, spreading it
to form a layer.
Cover the chicken, make a layer of half each of the rice, onions and coriander leaves.
Repeat the same layers a second time, sprinkle the saffron mixture over it and cover the pan,
sealing it with some dough (grease the edges before applying the dough, so that the dough comes
off easily later on).
Let cook on high heat for 10 minutes, then place on a tawa and leave on low heat to cook for about
an hour. Alternatively, you could cook it in a moderate oven for an hour.
Break the seal and serve either in the same pan or transfer on to a serving dish
http://www.awesomecuisine.com/recipes/1751/1/Chicken-Reshmi-
Biryani/Page1.html#ixzz0J3MnWHCj&D
Grilled Chicken Recipe

Ingredients:
220 gm chicken breast with skin
2 gm crushed black pepper
4 gm salt
15 gm grated onion
3 gm mustard paste
30 ml olive oil
7 pieces black olive, stoned and chopped
Sauce
20 gm butter
30 gm shallot grated
salt and black pepper to season
60 ml red wine
Method:
In a bowl, mix olive, grated onion, ginger, pepper and salt. Whip into a thick mixture.
Pour over chicken and allow it to stand for 1-2 hours. Grill.
For the sauce, heat the butter in a pan, add shallots and stir-fry for 1-2 minutes.
Add red wine and cook over slow heat until the wine is reduced to half.
Season with salt and pep
http://www.awesomecuisine.com/recipes/1749/1/Grilled-Chicken/Page1.html#ixzz0J3Mt40II&D
Roast Chicken Salad Recipe
Ingredients:
1 chicken- whole, with skin
2 tsp butter
1 glass white wine
150 ml chicken stock
1 tbsp oil
1 tbsp spring onion paste
1 tsp garlic paste
1/2 tsp basil
200 gm sliced mushrooms
salt and pepper
1 tbsp tomato puree
3 tbsp lemon juice
2 tbsp chopped herbs
1 tbsp cream
Garnish
Roasted walnuts, chopped
Method:
Place chicken in a roasting tin. Cover chicken breast with butter. Pour over the wine and stock.
Roast at 220 degree C for 1 hour or until the chicken is tender and colored. Cool.
Heat oil; saute pring onion, garlic and basil for 1 minute.
Stir in the mushrooms, wine, seasoning and tomato puree.
Reduce over a high flame until the wine evaporates. Cool.
Stir in lemon juice, herbs and cream. Whisk in the juices without any fat from the roasting tin.
Carve the chicken.
Spoon over dressing and garnish with an extra helping of herbs and chopped walnuts.
http://www.awesomecuisine.com/recipes/1662/1/Roast-Chicken-
Salad/Page1.html#ixzz0J3MwsWFs&D
Andhra Chicken Fry Recipe

Ingredients
Chicken 1kg
Coconut, grated 2 tbsps.
Garam masala powder 2tsp
Cinnamon 3 pieces.
Cloves 2 nos.
Onions, chopped 2 nos.
Garlic 3 flakes.
Ginger 1" piece.
cumin seeds 1/2 tsp
Coriander leaves A handful
Onions, cut finely 2 nos.
oil 2 tbsp
turmeric powder 1/2 tsp,
red chilli powder,Salt as desired
water
bay leaves
Method:
Boil the chicken with turmeric powder and 1/2 tsp of salt (do not add water to the chicken)
Grind together garlic,ginger,coconut and cumin seeds to a fine paste
In a vessel heat oil add bay leaves,cinnamon,cloves and add chopped onions and fry till brown
Then add the ground paste and till brown
Add the boiled chicken ,red chilli d water
Fry the chicken until the gravy becomes thick then add garam masala and coriander leaves. for
every occasion!
http://www.awesomecuisine.com/recipes/1555/1/Andhra-Chicken-
Fry/Page1.html#ixzz0J3N06vKW&D
Spicy and Tangy Chilli Chicken Recipe

Ingredients:
Boneless Chicken/ Chicken with Bone- 1kg
Onion Large Ones- 4
Green Chilies- 7-8
Soya Sauce- 1 Table Spoon
Oil- 3 table spoon
Sugar- A pinch
Salt to taste
Method:
Clean the chicken and cut to medium pieces.
Pressure cook the chicken pieces with little salt.
Chop onion into thin pieces and slit the green chilies.
Now place a kadai on a the stove and pour 3 table spoon of oil in it.
Fry the onions and chilies for sometime, don’t allow the onion to turn brown.
Now add the pressure cooked chicken to the kadai and allow the chicken stock to drain
depending upon the consistency that you need.
Now add a little salt and sugar to this.
Spicy and tangy Chili chicken is ready to serve, with hot paranthas, rotis, romaali, bread or
with plain rice
Chicken Jalfrezi Recipe

Ingredients:
2 cloves garlic chopped

750 gms skinless chicken thigh fillets, cut in half
3 tsp ground turmeric
1 onion finely grated
1 tsp red chilli powder
1 tsp salt
500 gms chopped tomatoes
30 gms ghee
3tsp ground cumin
3 tsp ground coriander
2 tblsp grated fresh ginger
30 gms fresh coriander leaves roughly chopped
oil for cooking
Method:
Heat up about 2 tblsp oil in a deep frying pot and fry the onion and garlic for 2 minutes over high
flame heat.
Mix in the chicken, turmeric, chili powder and salt.
Fry gently for 5-10 minutes or until golden
Turn the chicken frequently.
Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer
for 10 minutes to let all the excess liquid evaporate and the sauce thicken.
Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7
minutes or until the fat separates out from the thick sauce.
Serve the chicken pieces with the sauce.
http://www.awesomecuisine.com/recipes/1344/1/Chicken-Jalfrezi/Page1.html#ixzz0J3NEfWMD&D
Garlic Chicken Recipe

Ingredients:
2 Chicken Breasts
2 tbsp Yoghurt
15 gms Butter
Salt and pepper
Some fresh parsley, chopped
1 tbsp Olive oil
1 Onion (finely chopped)
2 cloves Garlic (minced)
280 ml Chicken Stock
Method:
Cut the chicken into bite-sized pieces.
Melt the butter in a pan and add the olive oil.
Add the chopped onions and cook gently until it turns soft and golden.
Add the garlic and cook for another minute.
Add the chicken pieces to the onion and garlic mixture and cook, till it turns brown on all sides.
Add the chicken broth, season with salt and pepper to taste and add the chopped parsley.
Heat till it boils then turn the heat down to minimum and leave it uncovered for about 20 minutes.
Remove the chicken pieces and keep warm.
Turn on the heat and reduce the liquid by about half. Remove from the heat and stir in the yoghurt.
http://www.awesomecuisine.com/recipes/1237/1/Garlic-Chicken/Page1.html#ixzz0J3NIGwI6&D
Chicken with Cashew Nuts Recipe

Ingredients :
Ginger- 10 gms
Garlic - 15 flakes
Chicken pieces - 1 ½ kgs.
Whole dry red chillies (kashmiri ) soaked in ½ cup hot water for 15 minutes, water drained and
reserved - 10
Cumin seeds - 1 tbsp
Cashew nuts - 1/2 cup
Water - 1 1/2 cups
Vegetable oil - 1/2 cup
Onions sliced - 2
Salt - 4 tbsp
Tomato ketchup - 3 tbsp
Sugar - 1 tbsp.
Method :
1.Grind together ginger and garlic into a paste and rub on chicken. Allow to marinate for about 1
hour.
2. Grind together cumin and chillies seeds into a paste adding a little water in chillies were soaked,
from time to time.
3. Separately grind cashew nuts into a paste, adding a little water (1/2 cup) from time to time.
4. Heat oil in cooker for about 3 minutes. Add onions and fry till golden brown. Add chilli paste. Stir
and fry for about 3 minutes. Add chicken. Fry for about 10 minutes. Add salt and remaining
water (1 cup). Mix well.
5. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
6. Remove cooker form heat. Allow to cool naturally.
7. Open cooker.
8. Place cooker with chicken on high heat. Stir in cashew nut paste, tomato ketchup and sugar.
Cooker till gravy thickens (approximately 2 minutes),
stirring constantly . Serve hot.
http://www.awesomecuisine.com/recipes/1176/1/Chicken-with-Cashew-
Nuts/Page1.html#ixzz0J3NXLKB6&D
Chicken with tangerines Recipe

Ingredients:
* 10 g raisins
* 1 tablespoon Madeira
* 1 chicken [1300g](ready for cooking)
* 1 teaspoon red sweet pepper pepper
* 2 tablespoons oil
* 1 clove of garlic
* 1 can tangerines (190g)
* 125 ml bouillon
* 1 tablespoon Soya sauce
* 1 tablespoon starch flour
* 0.5 teaspoon ginger (powdered)
* 50 ml cream
* 10 g sliced almonds
Direction:
Soak raisins with Madeira. Cut the chicken in 4 portions and season with salt, red pepper and
pepper. Heat the oil in a pan and roast the chicken for 10 minutes. Fill bouillon with tangerine juice
up to 250 ml. Chop the peeled garlic very fine and add to the bouillon. Pot-roast the chicken with
bouillon for 30 minutes. Add raisins five minutes before pot-roasting ends. Arrange the chicken
pieces on a plate. Make a sauce with bouillon and starch flour, season with Soya sauce, ginger, salt
and stir the cream under the sauce. Spoon the sauce over the chicken. Decorate with sliced, roasted
almonds.
http://www.awesomecuisine.com/recipes/990/1/Chicken-with-
tangerines/Page1.html#ixzz0J3Nanz9s&D
Chicken Malai Makhni Recipe

Ingredients:
* 200 gm chicken malai kabab
* pinch of garam masala
* 60 ml cream
* 30 gm butter
* pinch of kasoori methi
* Makhni Sauce
* 200 gm tomato puree
* 100 gm tomatoes
* 60 gm onions
* 5 gm ginger
* 2 green chillies
* salt and pepper- to taste
* 1 tsp garam masala
* 3 tbsp oil
* 50 gm fresh coriander
* pinch of red chilli powder
Method:
Heat oil in a kadahi and make the makhni sauce.
Add the onions, ginger, green chillies and the garam masala and saute for a minute.
Add the tomatoes, the tomato puree and cook for 15 minutes.
Add the chicken pieces and butter and cook for 2 minute.
Add the cream, season and garnish with kasoori methi and a pinch of garam masala.
http://www.awesomecuisine.com/recipes/912/1/Chicken-Malai-
Makhni/Page1.html#ixzz0J3Ne5rIz&D
Goan Coconut Curry Recipe

Ingredients:
• 1 kg chicken
• 1/2 cup coconut cream
• tamarind pulp extracted out of (20 g) ball of tamarind
• 2 tbsp cumin seeds-dry roast
• 2-4 whole dried red peppers-dry roast
• 2 tbsp coriander seeds-dry roast
• 1 tbsp poppy seeds-dry roast
• 3/4 cup grated coconut
• 6 cloves garlic
• 2 tsp chopped ginger
• 1 tsp garam masala
• 1 tsp turmeric
• 1 1/2 tbsp salt
• 1 cup onions-chopped fine
• 8-10 curry leaves
• 1 cup tomatoes-grated
• 2-3 green chillies-slit
• 1/4 cup oil chopped coriander leaves-for garnish
Method:
Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
Heat oil, add the onions and the curry leaves and stir fry, till the onions are light brown.
Add tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and
salt, and stir fry till the mixture starts sticking to the pan a little.Add about 1 1/2 cups water and
mix well.
When it comes to a boil, lower the heat and simmer for about 10minutes.
Add the coconut cream and tamarind pulp. Bring to a boil and then simmer for about 2 minutes.
http://www.awesomecuisine.com/recipes/905/1/Goan-Coconut-Curry/Page1.html#ixzz0J3Nl9JGs&D
Calicut Chicken Biryani Recipe

Ingredients:
Marinade
1/2 kg chicken
1/2 cup yoghurt
25 gm coriander leaves
25 gm mint leaves
10 gm curry leaves
1/2 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp aniseed powder
25 gm chopped green chillies
20 gm garlic
2 tsp chopped ginger
1/2 tsp turmeric powder
1 tsp lime juice
1 tsp poppy seed paste
Main preparation
1 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cardamom seeds
4-5 curry leaves
4-5 cloves
1 chopped onion
250 gm broken rice
1/2 litre water
Biryani masala
2 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cloves
4-5 cardamom seeds
1 nutmeg
100 gm onions
1 medium tomato cut in 4
Method:
For the Marinade:

mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed
powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and
marinate the chicken in it. Keep aside for 1/2 an hour.
For the rice:

heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves.
Add onions and sweat till they turn translucent.
Add washed and cleaned rice. Cook till rice turns translucent. Add water.
When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15
minutes. The rice is done.
For the Biryani Masala:

heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves.
Add onions and saute till brown. Add tomatoes. Add marinated chicken.
Cover pan and cook for at least 5 minutes on a medium flame.
Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken. Layer the
serving bowl with alternating layers of rice and the chicken masala.
Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.
http://www.awesomecuisine.com/recipes/1922/1/Calicut-Chicken-
Biryani/Page1.html#ixzz0J3NpJyDW&D
Pot Roast Chicken Recipe

Ingredients:
For the chicken:
1 kg whole broiler chicken
1 tsp of ginger garlic paste
2 tbsp curd
1 cup water
salt - to taste
For the gravy:

3-4 tsp vegetable oil
1 small bowl chopped onions
1small bowl chopped tomatoes
1 cup chicken stock
1 chicken cube (optional)
2 tsp wostershire sauce
salt and pepper - to taste
Method:
First marinate the chicken with the curd , ginger garlic paste and salt for 4 to 5 hours.
Now heat the chicken stock in a pan. In another deep vessel, heat the oil and saute the onions till
golden brown.
Add the tomatoes and cook till soft.
Remove and add them to the chicken stock. Let it simmer for five minutes.
Add the some salt, pepper and wostershire sauce. Continue simmering for 2 minutes, then strain it
and keep aside.
Now place the whole chicken in the same deep vessel. Let it brown on all sides.
Add the water, cover and cook for 20-30 minutes.
Serve with hot gravy and vegetables.

http://www.awesomecuisine.com/recipes/1919/1/Pot-Roast-Chicken/Page1.html#ixzz0J3Nt1CIG&D
Chicken Gravy Recipe

Ingredients:
Chicken - 1/2 kg
Onion - 2
Tomato - 2
Ginger garlic paste - 2 tbsp
Red chilli pdr - 2tbsp
Pepper - 1 tsp
Salt - 2 tsp
Karam Masala Powder - 1/2 tsp
lemon- 1/2 tbsp
Corainder leaves - for garnish
Method:
1) Marinate chicken with g.g paste, red chilli pdr.salt,pepper,lemon, karam masala powder for 1hr.
2)Keep this mixture in low flame for about 10 to 15 mts.
3) Take a new pan .pour some oil and cook onions until golden brown.Now add the chopped
tomatoes and cook well.Add the remaining 1 tbsp ginger garlic paste , and add the half-cooken
chicken with it.
4)Cook it for 10 minutes until the chicken cooks well
5) Garnish with corainder leaves.
6) Serve hot .
7)Best with rice and prota.
http://www.awesomecuisine.com/recipes/1903/1/Chicken-Gravy/Page1.html#ixzz0J3NwyM77&D
Chicken Fried Rice Recipe
Ingredients:
1 cup rice
1 tbsp salt
120 gm oil
2 tsp garlic paste
1 cup spring onions-chopped fine
3/4 cup cooked and finely chopped chicken
2 tbsp celery-finely chopped
2 tsp soya sauce
1 tbsp vinegar
1 tsp chilli sauce
Method:
Boil the rice with 1 tsp salt and 1 tbsp oil, till bite-like. Drain and rinse under cold water. Leave in
the colander and work 1 tbsp oil into it.
Heat the rest of the oil and saute the garlic and onions, till onions are a light brown.
Add the chicken and stir-fry till well mixed.
Add the Soya sauce, vinegar and chilli sauce, mix well and add the rice.
Stir till rice and chicken are well mixed and serve.
http://www.awesomecuisine.com/recipes/1881/1/Chicken-Fried-
Rice/Page1.html#ixzz0J3O1gOGN&D
Boneless Chilli Chicken Recipe
Ingredients:
350 gm boneless chicken-diced
1/2 cup corn flour
1/2 tsp garlic paste
1/2 tsp ginger paste
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced
1 tbsp soya sauce
2 tbsp vinegar
some greens for garnish
salt - to taste
Method:
Mix together the chicken, egg, corn flour, garlic and ginger paste, and enough water so that the
chicken pieces are 'coated' with the batter. Leave thus about 1/2 an 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 paper till required.
Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look 'wet'.
Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the
chicken.
Mix well, and serve garnished with some greens.

http://www.awesomecuisine.com/recipes/1879/1/Boneless-Chilli-
Chicken/Page1.html#ixzz0J3O4zvGT&D
Chilli Chicken Recipe

Ingredients
1 lb chicken cut to small pieces

15 green chillis chopped small
2 tsp Ginger/garlic paste
1 tbsp dark soy sauce (more if required for saltiness)
1/2 cup white vinegar
1 tbsp oil
1 tsp constarch dissolved in 2 tbsp water
Method:
Marinate the chicken pieces with the ginger/garlic paste and soysauce for 2 hours. In a cupm, soak
the chopped green chillis in vinegar for the same time.
Heat oil, fry the chicken. When the translucense dissapears, pour in the vinegar and cook the
chicken until it is done.
Pour the cornstarch mix at the end, mix well. Cook for 5 more minutes.
Serve with rice.
http://www.awesomecuisine.com/recipes/1877/1/Chilli-Chicken/Page1.html#ixzz0J3ODqQMU&D
Dhaba Chicken Recipe

Ingredients:
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 saute for sometime over medium
flame till onions are a little soft.
Add ginger garlic paste, powdered masalas, chicken, salt and saute 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.
http://www.awesomecuisine.com/recipes/1860/1/Dhaba-Chicken/Page1.html#ixzz0J3OGzeEv&D
Tandoori Murg Recipe

Ingredients:
700 gm whole chicken
10 ml lemon juice
30 gm ginger garlic paste
salt
Red Marinade
500 gm yoghurt
75 gm ginger garlic paste
75 ml oil
15 gm garam masala
20 ml lemon juice
10 gm red chilli paste
salt
Method:
Skin, clean and make deep cuts chicken. Keep the chicken whole.
Rub the chicken with lemon juice, ginger garlic paste and salt. Leave aside for an hour.
Whisk all the ingredients for red marinade in a bowl. Coat the entire chicken and leave aside for 2
hours.
Skewer and cook in a medium hot tandoor until done. Alternate method for a tandoor could be an
oven.
http://www.awesomecuisine.com/recipes/1846/1/Tandoori-Murg/Page1.html#ixzz0J3OSBMQ6&D
Chicken 65 Recipe
Ingredients
Chicken 1 Kg
Chilli Powder - 4 tsps
Chicken 65 masala ( optional )
Ginger & Garlic paste 3- 4 tsp
Tumeric Powder 1 tsp
Curd ( optional )
Lemon
curry leaves
oil
salt to taste
Method
Take the chicken and wash it nicely.

Then add the chilli powder, ginger garlic paste, tumeric powder, curd ( optional ) salt and marinate
the chicken, keep it aside for 1 hr.
Then in a kadai take some oil and heat it for deep frying the chicken.
While deep frying the chicken add 3-4 curry leaves to each set you are frying that will give a flavour.
After frying the chicken , squeeze the lemon on top of it and serv
http://www.awesomecuisine.com/recipes/56/1/Chicken-65/Page1.html#ixzz0J3OWzHBh&D
Crisp Chicken Wings Recipe
Ingredients:
6 chicken wings-pricked 2-3 places
1 cup cornstarch / cornflour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
oil for deep-frying
Method:
Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so
that the chicken pieces are `coated' with the batter. Leave thus about 1 an hour.
Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till
wings are almost cooked through. Drain on absorbent paper.
Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent
paper and serve.
http://www.awesomecuisine.com/recipes/1817/1/Crisp-Chicken-
Wings/Page1.html#ixzz0J3ObkPLd&D
Pepper Chicken Recipe

Ingredients:
1 cup whole chicken
3 onions finely chopped
2 tomatoes finely chopped
2 tsp ginger-garlic paste
2 tsp fennel seeds powder
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cummin seeds
½ tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely chopped
salt to taste
oil
Method:
Clean the chicken and cut in small pieces. In a nonstick frying pan, heat the oil. Then add the
mustard seeds and the fennel seeds powder.
After they fry, add the ginger-garlic paste and allow to fry on low heat.
After the ginger-garlic paste fries well, add the onions and allow them to cook till they are golden
brown in color.
Then add the chicken pieces and mix well.
Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow to cook for
some time.
Then add the cumin seeds, coriander powder and pepper powder , mix well and allow to cook some
more.
When the chicken is half cooked, add the coriander leaves and the tomatoes and mix well.
Cover the pan and let the chicken cook well.
Serve hot with chapits or parathas.
http://www.awesomecuisine.com/recipes/86/1/Pepper-Chicken/Page1.html#ixzz0J3Oi64Pa&D
Chicken Momos Recipe
Ingredients:
Dough
2 cups refined flour
1/2 tsp salt
1/4 tsp baking powder
Filling
1 cup chicken-minced
1 tbsp oil
1/2 cup onion-finely chopped
1 tsp garlic chopped
1/2 tsp soya sauce
1/2 tsp salt
1/4 tsp vinegar
1/4 tsp black pepper
Method:
Mix the refined flour, salt and baking powder and knead to a stiff dough, with water.
Heat oil and add the onion and garlic. Saute till a little soft and add the chicken.
Turn around over high heat till chicken is almost cooked.
Take it off the heat and mix in the soya sauce, salt, vinegar and black pepper.
Roll the dough thin (translucent) and cut into 4"-5" rounds.
Take a round, wet edges and place some filling in the center, bring edges together to cover the
filling, twist to seal and fill the rest in the same way.
Steam for about 10 minutes and serve with soya sauce and chilli sauce.
http://www.awesomecuisine.com/recipes/1815/1/Chicken-Momos/Page1.html#ixzz0J3OlOYEw&D
Kerala Roast Chicken Recipe

Ingredients:
1 kg chicken
3 tsp chillie 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 two or three times and
transpose the sides and get chicken roasted.
Chicken Kolhapur Recipe

Ingredients:
1 kg chicken
2/3 cup curd
2 tsp red chilli
1 tsp garlic paste
salt to taste
1 tsp lime juice
2 tsp corn or peanut oil
1 bay leaf
2 pieces cinnamon
6 pieces cloves
1/2 tsp crushed black pepper 2 medium onions
2 tsp grated coconut
1 large cut tomato
2 tsp oil
1 tsp coriander leaves
Method:
Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready.
Add the cut chicken pieces to the marinade and leave aside for half an hour. Heat oil in pan.
Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn
translucent. Add grated coconut. Saute till coconut color changes. Add tomatoes. Cook for 10
minutes. Cool and puree the mix in a blender.
The Kolhapur masala is ready.
Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
Add paste and simmer on low flame for 5 minutes.
Kolhapur chicken is ready. Garnish with coriander leaves. Serve hot with rice.
http://www.awesomecuisine.com/recipes/1750/1/Chicken-Kolhapur/Page1.html#ixzz0J3OtvFHI&D
Chicken Salad Recipe

Ingredients
2 whole chicken breast
Salt as per taste
1 tsp black pepper powder
1 egg, hard boiled, grated finely
1/4 cup roasted almonds
1 tbsp finely chopped onion
1/2 cup cooked cauliflower florets
1 tsp lemon juice
1/2 cup mayonnaise
1 tbsp chopped corriander leaves
3-4 lettuce leaves
Method:
Marinate chicken with salt, pepper for 1/2 hour
Cook till tender
Cool it and make 1/2" cubes of chicken and
In a bowl add chicken, onion, cauliflower
Mix it well
Break lettuce leaves and spread on salad dish
Pour the chicken mixture
Sprinkle with grated egg and almond, corriander leaves
Pour the mayonnaise over it
Serve
http://www.awesomecuisine.com/recipes/1697/1/Chicken-Salad/Page1.html#ixzz0J3Oy81LC&D
Ceylon Chicken Fry Recipe

Ingredients
Peeled Chicken -1 kg (cut into medium size pieces)

Dry Red Chillies-10
Pepper-1 teaspoon
Coriander-1 teaspoon
Jeeragam- 1 teaspoon
Garlic 2 pieces
Ginger 2 pieces
Tomatoes-4
Onion (big)-4 and salt to taste.Oil 5 spoons.
Method:
Grind chillies, pepper, coriander, jeeragam, garlic and ginger.

Mix the grinded items in chicken.
Add salt to the above mixture and add little turmeric. Boil everything.
In another pan pour oil and fry onions until brown.
Now add the boiled chicken in the onions and stir it for 5 minutes until it absorbs the water.
Serve hot with rice or chappathis.
Note:If you want, you can mix 3 to 4 boiled egg in this

http://www.awesomecuisine.com/recipes/1556/1/Ceylon-Chicken-Fry/Page1.html#ixzz0J3PCkiIc&D
Dry Green Chili Chicken Recipe

Ingredients:
Chicken – 1kg
Ginger garlic paste – 4tsp
Onions finely chopped – 6 nos. (if medium) or 4 nos. (if big)
Green chilies – 15 nos.
Cinnamon – 2 inch
Cloves – 5 nos.
Green Cardamom – 5 nos.
Black Cardamom – 1 no.
Black pepper corns – 5 nos.
Coriander leaves finely chopped – 1 big bunch
Mint leaves finely chopped – 1 small bunch
Turmeric powder – ½ tsp
Lemon – 1 no.
Oil – 5tbsp.
Salt – to taste
Method:
Wash the chicken n keep aside for water to drain.
Grind green chilies, cinnamon, cloves, green cardamoms, black cardamoms & black pepper corns to
a fine paste.
Heat oil in a wok, to it add finely chopped onions n stir till transparent & pink in colour. Then add
ginger garlic paste, turmeric powder & the ground paste. Keep stirring till oil leaves sides.
Now add the chicken n salt to taste n cover n cook for 5 mins. Open the lid n stir, cover n cook
again till the chicken is cooked.
Adding salt to the chicken makes it leave water so water need not be added for the chicken to cook.
To this add finely chopped coriander leaves & mint leaves n cook uncovered till the water dries up,
stirring occasionally. After this is done put the flame off n add juice of a lemon n stir.
Serve hot!!!!
http://www.awesomecuisine.com/recipes/1500/1/Dry-Green-Chili-
Chicken/Page1.html#ixzz0J3PGvsj5&D
Chicken Stroganoff Recipe

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. Then 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.
http://www.awesomecuisine.com/recipes/1352/1/Chicken-
Stroganoff/Page1.html#ixzz0J3PKjWGA&D
Chicken Shashlik Recipe

Ingredients:
500 gms boneless chicken breast
2 capsicum
2 medium onions
2 medium tomatoes
1/4 cups lemon juice
1/2 tsp. salt
1 tsp black pepper
1 tbsp Soya sauce
1 tbsp hot sauce
oil for deep frying
Method:
Cut chicken into 1" pieces.

Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.
Mix well,cover and leave to marinate for 2-3 hours.
Cut the onion, capsicum, and tomatoes into small cubes.
Skew chicken and vegetables closely on bamboo skewers.
Heat up oil in a big size frying pot or karahi.
Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal.
Decorate with lemon pieces and mint leaves.
Serve with hot with mint chutney.
http://www.awesomecuisine.com/recipes/1343/1/Chicken-Shashlik/Page1.html#ixzz0J3PODmKR&D
Tandoori Chicken Legs Recipe

Ingredients
12 chicken drumsticks
3 tbsp. tandoori powder
3 tsp. ginger-garlic paste
1 1/4 cup thick yogurt
1/2 tsp. red chili powder
2 tsp. each of coriander powder, garam masala, cumin powder
1-2 tbsp. lemon juice
1 tsp. salt
1 tbsp. oil + additional oil for grilling
For serving 3-4 lemons halved and chaat masala
Method
1.Prick the chicken legs at several places with the tip of a knife and make cuts in the chicken.
2.Rub the tandoori paste and the ginger garlic paste on the chicken and allow the chicken to
marinate, covered in a bowl, in the fridge for 1 hour.
3.Stir the remaining ingredients into the yogurt.
4.Add the yogurt mixture to the chicken and mix well. Taste the marinade. It should be well salted
and have a distinctive flavor of ginger-garlic. Push the marinade well into the cuts.
5.Let the chicken marinate, covered in the fridge preferably for 10 hrs.
6.Grill for about 35 minutes or until cooked, keep brushing with marinade several times and lastly
with oil.
7.During grilling, turn the chicken pieces frequently.
Serve with Squeeze lemon juice and sprinkle chaat masala .

http://www.awesomecuisine.com/recipes/1146/1/Tandoori-Chicken-
Legs/Page1.html#ixzz0J3PRwEKk&D
Crispy Chicken Tidbits Recipe

Ingredients
2 Chicken breasts
1/2 cup Bread Crumbs
1 tsp. Dried rosemary
3 Garlic flakes
4 tsp. Lemon juice
1/2 cup Butter or margarine
Salt according to taste
Method
1. Preheat the oven to 400 degrees F.

2. Melt the butter in a saucepan, stir in the lemon juice and set aside.
3. Meanwhile cut the chicken breasts into small pieces.
4. Mix the bread crumbs, salt, rosemary and garlic in a plate.
5. Dip the chicken pieces in the lemon butter and then roll in the bread crumb mixture.
6. Place the chicken pieces on a greased baking pan and bake for 10-15 minutes or until the pieces
turn golden brown.
http://www.awesomecuisine.com/recipes/1144/1/Crispy-Chicken-
Tidbits/Page1.html#ixzz0J3PZ6kEf&D
Chettinad Fried Chicken Recipe

Ingredients:
3 lb chicken
1 tsp salt
¼ tsp ground turmeric
4 tbsps vegetable oil
½ tsp black mustard seeds
½ tsp skinned urad dal
½ tsp whole fennel seeds
5 whole dried red chillies
1 medium onion, peeled and chopped
Instructions:
1) Cut the chicken into small serving peices as one might for chinese food. The breast should be
split in half and each half cut into 6-8 peices. Thighs and drumsticks should be halved.Rub 3/4 tsp
salt and the turmeric onto the chicken and set aside for 15 minutes.
2) Put the remaining salt in a bowl with 3 tbsps water and set aside.
3) Heat the oil in a wok or frying pan over a medium high flame. When hot add the mustard seeds.
As soon as they begin to pop add the dal. As soon as this turns red put in the fennel seeds and red
chillies. When they start to darken add the onion and stir and fry until it browns lightly.
4) Add the chicken peices and stir and fry for about 5 minutes. Start sprinkling a little salted water
at atime from the bowl over the chicken and keep stirring and frying over a medium high flame. Fry
the chicken for about 10-15 mins.All the salt water should be used up.
5) When the chicken is cooked through and slightly browned remove with a slotted spoon and
serve.This goes well with Mysore Spinach with Dill, Cauliflower with Dried Chillies and Mustard
seeds, Plain Rice and Mysore Split Peas with whole shallots.
http://www.awesomecuisine.com/recipes/1097/1/Chettinad-Fried-
Chicken/Page1.html#ixzz0J3Pd1QPN&D
Chicken & Broccoli Casserole Recipe

Ingredients:
½ kg - cooked boned chicken pieces
½ kg - cooked broccoli
2 cups - breadcrumbs
1 tbsp - butter
For the Sauce:
1 cup - cream
1 cup - mayonnaise
1 tsp - lemon juice
2 tsp - curry powder
pepper, salt and a pinch of sugar
1 cup - breadcrumbs
For Serving:
mashed potatoes
Method:
1. Turn the oven to 180°C.
2. To Prepare the Sauce:
3. Whip up the cream and fold it into the mayonnaise with the lemon juice, curry powder and
seasoning.
4. Mix the breadcrumbs with the parmesan cheese
5. Place a layer of broccoli in the bottom of a heat-proof dish.
6. Cover with the slices of cooked chicken. Pour the sauce over the top.
7. Dot with butter and heat through in the oven for about 15 mins.
8. Serve with the mashed potatoes.
http://www.awesomecuisine.com/recipes/918/1/Chicken-amp-Broccoli-
Casserole/Page1.html#ixzz0J3PgOKKD&D
Chicken Rogini (Red Chicken) Recipe

Ingredients:
1 kg chicken-cut into 8 pieces
Marinated with 2 tsp each of ginger & garlic paste for an hour
1/4 cup ghee
4 cloves
1/8 tsp cinnamon-broken small
1 tsp chilli powder
1/2 cup hung curd
1 1/2 tsp salt or to taste
1/2 tsp kewra essence or water
Method:
Heat the ghee and add the cloves, cinnamon and chilli powder.
Add the chicken and saut?ver high heat, till a little opaque.
Add the yogurt and continue saut?g over high heat till well mixed.
Lower the heat and simmer uncovered, till fat separates, stirring occasionally to avoid scorching.
By now it should be tender.Add the salt, garam masala and kewra.
Adjust the water according to the consistency you desire, and serve hot.
http://www.awesomecuisine.com/recipes/913/1/Chicken-Rogini-Red-
Chicken/Page1.html#ixzz0J3PkhlJu&D
Kalmi Kabab Recipe

Ingredients:
1. Oven temp: 450 F-220 C
2. 1 kg chicken (broiler)-skinned and cut into 8-10 pieces
3. 1 tsp ginger paste
4. 1 tsp garlic paste
5. 1 tbsp salt1 cup (200 gm)
6. dahi-placed in a colander to drain out excess water
7. 2 laung (cloves)-roasted and powdered
8. 1/2 tsp dalchini-broken, roasted and powdered
9. 1/2 tsp kala jeera-roasted and powdered
10. a large pinch of kesar (saffron)
11. 2 tbsp nimbu juice
12. 1/4 cup (30 gm) maida
13. 1 egg slightly beaten
14. 1 large onion sliced into rings
15. 1 tbsp chopped pudina-for garnish
16. 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 is
essential, because the drippings should have a means of escape, other wise the chicken will be
soggy.Serve, garnished with onion rings, pudina and lemon wedges.
http://www.awesomecuisine.com/recipes/904/1/Kalmi-Kabab/Page1.html#ixzz0J3Po4r7S&D
Butter Chicken Recipe

Ingredients:
1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Cilantro for garnishing
Marinade:
1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl
Method:
1. Marinate the chicken in the marinade for one hour
2. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry
sprinkling some water now and then till oil separates.
4. Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
5. Add the butter, cream and chicken. Mix well and cook until it is done.
6. Garnish with cilantro.
http://www.awesomecuisine.com/recipes/838/1/Butter-Chicken/Page1.html#ixzz0J3Prk6M3&D
Honey Lemon Chicken Recipe

Ingredients:
750gms chicken breasts
2 tbsp. honey
Juice of 3 lemons and rind of 1 lemon
5 garlic cloves crushed
1 tsp. crushed ginger
1 tsp. red chili powder
Salt and pepper according to taste
3 tbsp. oil
Method:
1. Lightly prick the chicken breasts with a fork.
2. Mix the remaining ingredients together and cooked over medium heat for about 10 minutes.
3. Marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.
4. Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning
twice.
5. Do not overcook.
6. Serve with Green mint chutney or chili sauce.
http://www.awesomecuisine.com/recipes/828/1/Honey-Lemon-
Chicken/Page1.html#ixzz0J3Q50vIA&D
Kadai Chicken Recipe

Ingredients:
1/2 lb Chicken(cut into medium size pieces)

2 Onion (medium size)
1 Tomato
1 tsp Chilli powder
2 tsp Coriander powder
11/2 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Turmeric powder
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
1 tbsp Curd(optional)
1 tbsp Cumin seeds
Oil
Coriander leaves for garnishing
Salt for taste
Method:
1. Marinate the chicken with ginger-garlic paste,turmeric powder,garam masala & salt.
2. Pre-heat the oil in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves.
3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the
tomato till the oil comes seperate from onion & tomato.
4. And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes
in medium heat.
5. Now,add the chilli powder & coriander powder & mix well with the chicken.
6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5
minutes till the oil comes seperate from the chicken.
http://www.awesomecuisine.com/recipes/806/1/Kadai-Chicken/Page1.html#ixzz0J3Q96KFs&D
Lemon Chicken Recipe

Ingredients:
Chicken - 1/2 Kg
Egg (Anda) - 1 no's
Sugar (Chini) - 1 teaspoon
Garlic paste (Lehsun) - 1 teaspoon
White flour (Maida) - 8 teaspoons
Lemon sauce
Oil for frying
Salt to taste
Method:
Marinate chicken with egg white, salt, sugar & garlic paste for 10 minutes.
Dust the chicken with maida and fry the chicken in hot oil until tender & golden.
Keep these pieces warm & dip them in lemon sauce.
http://www.awesomecuisine.com/recipes/702/1/Lemon-Chicken/Page1.html#ixzz0J3QCjU5G&D
Chettinad Chicken Recipe

Ingredients:
Chicken - 3lb
Salt - 1 tbsp
Ground turmeric - 1/4 tsp
Vegetable oil - 4 tbsp
mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Fennel seeds - 1/2 tsp
Dried red chilles - 5
Onion - 1
Method :
1. Cut the chicken into small serving peices as one might for chinese food. The breast should be
split in half and each half cut into 6-8 peices. Thighs and drumsticks should be halved.Rub 3/4 tsp
salt and the turmeric onto the chicken and set aside for 15 minutes.
2. Put the remaining salt in a bowl with 3 tbsps water and set aside.
3. Heat the oil in a wok or frying pan over a medium high flame. When hot add the mustard seeds.
As soon as they begin to pop add the dal. As soon as this turns red put in the fennel seeds and red
chillies. When they start to darken add the onion and stir and fry until it browns lightly.
4. Add the chicken peices and stir and fry for about 5 minutes. Start sprinkling a little salted water
at atime from the bowl over the chicken and keep stirring and frying over a medium high flame. Fry
the chicken for about 10-15 mins.All the salt water should be used up.
5. When the chicken is cooked through and slightly browned remove with a slotted spoon and
serve.This goes well with Mysore Spinach with Dill, Cauliflower with Dried Chillies and Mustard
seeds, Plain Rice and Mysore Split Peas with whole shallots.
http://www.awesomecuisine.com/recipes/697/1/Chettinad-Chicken/Page1.html#ixzz0J3QGRWCU&D
Dahi Murg Recipe

Ingredients
1 chicken (800 gms.) - cut into 8 pieces
1 cup curd (preferably from full fat milk)
1 tbsp. mint leaves, minced or finely chopped (optional)
1 tsp. salt
1 tbsp. cornflour mixed in 1 tbsp. curd
1 tbsp. oil
1 small onion - chopped (1/2 cup)
2-3 green chillies (adjust to taste)
1" piece ginger
1 tsp. garam masala powder.
Garnish:
a few mint and coriander leaves chopped, some kasoori methi.
Method
Grind together onion, ginger and green chillies to make a paste.
In the dish, add 1 tbsp. oil and onion paste. Mix well.
Add chicken and all other ingredients except cornflour. Mix well.
Micro high uncovered 10 mins. Stir once after 5 mins.
Mix cornflour in 1 tbsp. curd. Add to chicken and mix well.
Micro high uncovered 2-3 mins. Let stand 2 mins.
Sprinkle chopped mint, coriander leaves and kasoori methi.
Note:If thicker gravy is desired, increase cornflour to 2 tbsp.
Serves 4-5 persons

http://www.awesomecuisine.com/recipes/652/1/Dahi-Murg/Page1.html#ixzz0J3QJfnDg&D
Chicken Curry Recipe

Ingredients
1/2 chicken breasts, skinned and boned
3 garlic, cloves, crushed
1/4 tsp ginger
1 cup low sodium chicken broth
1 onion, chopped finely
1 tsp olive oil
1 cup water
1/2 tsp cummin seeds powder
1 tsp coriander seeds powder
1 green chilli, finely chopped
2 tbsp coconut milk
3 tbsp finely chopped coriander leaves
Method
Make pieces of chicken breasts .Heat oil in a pan .Saute chicken pieces until golden from
both sides
Remove and drain .Add onion and ginger-garlic and fry till golden brown .Add all the
powders, and saute for a minute
Add chicken broth and water .Let it boil for 2 minutes .Add chicken pieces .Cover the pan
and let it cook for approx 30 mins.
Then add coconut milk .Cook for another 1 min. Serve with rice
http://www.awesomecuisine.com/recipes/631/1/Chicken-Curry/Page1.html#ixzz0J3QNVsIS&D
Chicken Chennai Recipe
Ingredients
chicken - 1 kg
onions - 1/2 kg
ginger - 4 cm
garlic - 1/2 pod
green chillies - 2
corriander leaves - 1/2 cup
poppy seeds - 2 tsp
tomatoes - 300 gms
cloves - 3
cardamoms - 3
cinnamon - 3 pieces
bay leaves - 2
fennel - 1 tsp
pepper powder - 1 tbsp
chilli powder - 2 tsp
corriander powder - 1 tbsp
turmeric powder - 1 tsp
oil - 5 tbsp
Method
Clean and joint the chicken. Remove the skin. Slice onions.
Grind 1/2 the onions with all the ingredients from ginger to poppy seeds to a smooth paste.
Chop tomatoes. Heat oil in a kadai on medium flame.
Add all the ingredients from cloves to fennel. Fry for 1 minute. Add onion slices and fry till brown.
Add the ground paste and fry well. Add all the powders, fry for 1 minute.
Add tomatoes, fry till oil separates at the sides of the kadai. Add chicken pieces and salt.
Add 2 cups of water.Cover and lower the flame.
Simmer till chicken is cooked. Serve hot with steamed rice.
http://www.awesomecuisine.com/recipes/549/1/Chicken-Chennai/Page1.html#ixzz0J3QR4O6o&D
Chicken Cutlet Recipe

Ingredients
oil - 2 tbsp
onion - ½ cup, minced
garlic - 2 tsp, minced
ginger - 1 tsp, minced
chili powder - ½ tsp
turmeric powder - ½ tsp
chicken mince - 500 gm
garam masala powder - 1 tsp
coriander leaves - 1 tbsp, chopped
mint leaves - 1 tbsp, chopped
bread - 2 slices
egg and bread crumbs to coat
oil to deep fry
salt to taste
Method
Heat the oil in a kadai.
Fry onion, garlic and ginger till fragrant.
Add chili and turmeric powder, chicken mince and Salt.
Fry for 2-3 minutes.
Cover and cook on low flame till the chicken is tender.
Add garam masala, coriander and mint leaves.
Stir till the excess moisture is dried.
Break the bread into very tiny pieces and add to the chicken mixture.
Stir well and let the mixture cool.
Shape the mixture into cutlets, coat with egg and bread crumbs.
Deep fry in hot oil till golden brown.
Drain on kitchen paper and serve hot.
http://www.awesomecuisine.com/recipes/545/1/Chicken-Cutlet/Page1.html#ixzz0J3QXXmEL&D
Curry Fried Chicken Recipe

Ingredients
chicken - 1 (about 1 kg)
maida - ¼ cup
curry powder - ¼ cup
salt to taste
oil to fry
garlic - 1 tbsp, minced
onions - 1 cup, sliced
tomato ketchup - ½ cup
Method
Clean the chicken, remove the skin and cut into joints.
Cook the back, wings and neck pieces with 1 cup of water and salt .
Strain and reserve the stock.( use the meat from pieces in other recipe)
Combine maida with ½ the curry powder and salt.
Roll the remaining pieces of chicken in it and deep fry in hot oil till golden brown.
Heat about 3 tbsp of the oil in which the chicken was fried.
Add garlic and fry till brown. Add onion and fry well.
Add the remaining curry powder, salt and about 1 cup of stock.
Cover and simmer till the chicken is cooked.
Add the tomato ketchup and simmer for 2 more minutes.
Serve hot with fried rice or noodles.
http://www.awesomecuisine.com/recipes/541/1/Curry-Fried-Chicken/Page1.html#ixzz0J3QauZI0&D
Roast Chicken Recipe

Ingredients:
1 kg chicken in cut pieces
1 tsp pepper powder
1-1/2 tsp jeera owder
2 tsp any ready curry masala.
1/4 tsp garam masala powder
1-1/2 tsp ginger-garlic paste
1 tsp salt
1 tsp vinegar
2 tbsp Oil
Whole spices:
2 elaichi
2 cinnamon
2 cloves
5 pepper corns
2 red chilles
2 bayleaves
Method:
Heat oil hot and fry the whole spices lightly and rub the powdered spices well onto the
chicken pieces.
Fry the chicken pieces till all are lightly browned.
Put into the pressure cooker, and cook for one whistle.
Remove from cooker and dry up the slight gravy on high heat.
Serve hot, with salad
http://www.awesomecuisine.com/recipes/87/1/Roast-
Chicken/Page1.html#ixzz0J3QxprIS&D
Chicken Madras Recipe

Ingredients
4 skinless, boneless chicken breasts or thighs
½ lemon, juice only
1 tsp garam masala
salt
2 tbsp vegetable oil or ghee (clarified butter)
1 large onion, finely chopped
ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
1x400g can chopped tomatoes
50g/2oz desiccated coconut
small handful of fresh coriander, chopped
Method
1. Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season
with salt.
2. Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for
6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it
has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before
adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20
minutes. Stir in the chopped coriander and serve straight away with naan bread.
http://www.awesomecuisine.com/recipes/147/1/Chicken-Madras/Page1.html#ixzz0J3QsZ9RF&D
Crispy Corn Fried Chicken Recipe

Ingredients:
120 gms thin boneless
slices of chicken pieces.
2 eggs.
4 tbsp cornflour.
Crushed cornflakes, to Coat the fillets.
Oil for frying.
125 ml water.
For the marinade

Juice of 2 lemons.
1 tbsp turmeric powder.
1 tbsp red chilli powder.
1 tbsp ginger paste.
1 tbsp garlic paste.
1 tsp ajwain (carron seed) powder.
½ tsp black pepper powder.
Salt to taste.
4 tbsp oil.
Method:
1. Clean the chicken pieced well.
2. Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to 3 hours.
3. Make a light batter with eggs, salt cornflour and water.
4. Dip the fillets in batter, drain off excess and coat with cornflakes.
5. Deep-fry chicken till light golden and crispy.
6. Serve hot with lemon wedges.
http://www.awesomecuisine.com/recipes/823/1/Crispy-Corn-Fried-
Chicken/Page1.html#ixzz0J3QvcPLZ&D
Chicken Manchurian Recipe

Ingredients:
1/2 kg boneless chicken, cut into cubes
1 tbsp of Soya sauce
1/2 tsp Chinese salt
1/4 tsp white pepper
1 tsp white vinegar
For sauce:
1/4 tsp white pepper

1/4 tsp Chinese salt
1/2 cup chicken stock
1 tsp cornflour
1 tsp Soya sauce
1 tsp sugar
1 tbsp tomato ketchup
Method:
* Wash the chicken pieces, drain water and marinate them with salt, pepper, vinegar and Soya
sauce and set aside for about half an hour.
* Heat oil in a pan and fry the marinated chicken until it is tender.
* Remove and keep aside.
* In the same pan add Soya sauce, sugar, chicken stock, tomato ketchup, salt and pepper.
* Bring to a boil, stirring constantly.
* Add the chicken pieces and let it simmer until it becomes a thick sauce.
* Transfer to a serving dish and serve hot with Chinese egg fried rice
http://www.awesomecuisine.com/recipes/727/1/Chicken-
Manchurian/Page1.html#ixzz0J3R4BNE2&D
Chettinad Ginger Chicken Recipe

Ingredients :
skinned chicken thighs, each cut into 2 peices - 1 1/4 lb

Ground turmeric - 1/4 tsp
Salt - 1 1/4 tbsp
fresh ginger, peeled & finely chopped - 3"
Vegetable Oil - 4-5 tbsp
dried chillies, broken into 2or 3 pieces - 1-2
Mustard seeds - 3/4 tsp
Urad dal - 3/4 tsp
Fennel seeds -1/2 tsp
Small sticks cinnamon- 2
garlic cloves, peeled & finely chopped - 5-6
onion, peeled & sliced in fine rings - 1
medium tomatoes, peeled and chopped - 2
cayenne pepper - 1/2 tsp
lots of freshly ground black pepper
coriander to garnish.
Method :
1. Put the chicken pieces into a bowl and add the turmeric and 1 tsp salt.
2. Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste.
Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and
refrigerate for at least four hours but preferably overnight.
3. Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal ,
fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
4. Add the garlic and stir, then add the onion and stir and saute until soft and just starting to
brown. Add the tomatoes and fry for 2-3 minutes.
5. Add the chicken and its marinade, cayenne pepper and the remaining salt. Stir and fry on a high
heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring
occasionally.
6. Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and
dry off before serving. Sprinkle with freshly chopped coriander
http://www.awesomecuisine.com/recipes/698/1/Chettinad-Ginger-
Chicken/Page1.html#ixzz0J3R7khCb&D
Oven Fried Chicken Recipe

Ingredients
750 gms. crisp savoury biscuits
2 tbsp. parmesan cheese
1 tsp. milk paprika
1 egg white
pinch of salt
10 chicken portions.
Method
In a processor or liquidizer blend the biscuits to fine crumbs, add the parmesan cheese
and paprika and blend a few seconds longer.
Tip into a strong plastic bag. Lightly beat the egg white and salt on a shallow plate.
One portion at a time, coat with the egg white, add to the crumbs and shake to coat generously.
Arrange on a roasting rack bone side downwards. Cook uncovered 5-8 mins. per 450
gms.
Leave to stand 5 mins. per 450 gms. uncovered.
Cook tips:It is well worth making this crisp savouring coating in a larger quantity as it
will store well in a screwtopped jar.
Note:Cooked this way the crispy coating really does stay crunchy. It is equally good
served cold but do not chill in the fridge as the coating will soften.
Serves 4
http://www.awesomecuisine.com/recipes/651/1/Oven-Fried-Chicken/Page1.html#ixzz0J3RAkJKe&D
Andhra Chicken Kurma Recipe

Ingredients
chicken - 1 kg
coconut - 1
poppy seeds - 2 tbsp
chilli powder - 2 tsp or to taste
salt - to taste
tomato - 1, chopped
onion - 1, chopped finely
curry leaves - few
cloves - 2
cardamoms - 2
cinnamon - 2 pieces
oil - 2 tbsp
corriander powder - 1 tsp
ginger - 2.5 cm
garlic - 8-10 flakes
corriander leaves - ½ cup
Method
Clean and joint the chicken. Extract 1 cup of thick coconut milk and 2 cups of thin coconut milk.
Grind poppy seeds to a paste. Grind ginger, garlic and corriander leaves together.
Cook chicken with thin coconut milk, salt, turmeric, chilli powder, and green paste.
When ½ done, add poppy seed paste, dhania powder and tomato. Simmer till chicken is cooked.
Heat oil in another pan, add clove, cardamom, cinnamon, onion and curry leaves.
When onion is light brown add the cooked chicken. Simmer for a few minutes.
Add the thick coconut milk. Just as it begins to boil, remove from fire. Packaged coconut milk can be
used.
Mix 1 cup of it with 1 cup of water and use to cook the chicken.
Add 1 cup undiluted at the end. 1 Tbsps of ginger-garlic paste can be used instead of garlic and
ginger.
http://www.awesomecuisine.com/recipes/550/1/Andhra-Chicken-
Kurma/Page1.html#ixzz0J3RDmwEY&D
Goan Chicken Fry Recipe

Ingredients
chicken - 1 kg
kashmiri chilli powder - 2 ½ tsp
cumin seeds - 1 tsp
peppercorns - ½ tsp
mustard seeds - 1 tsp
cloves - 4
ginger - 4 cm
garlic - 1 pod
turmeric powder - 1 tsp
vinegar - 1 tbsp
tomato puree - ½ cup
salt - to taste
oil - 5 tbsp
Method
Clean and joint the chicken.
Grind all the ingredients from chilli powder to turmeric powder together with vinegar.
Add little water to a smooth paste.
Mix with salt.
Apply this to chicken pieces and keep aside for 1 hr.
Add 1/2 cup water and cook covered till chicken is tender and water is absorbed.
Add oil and fry till chicken pieces are well fried.
Add tomatoes puree and simmer till it forms a thick gravy that coats the chicken pieces.
Serve with steamed rice or chapathis.
http://www.awesomecuisine.com/recipes/548/1/Goan-Chicken-Fry/Page1.html#ixzz0J3RIvkJr&D
Handi Murgh Recipe

Ingredients
For Chicken:
chicken - 1 kg
lime juice - 2 tbsp
curds - ½ cup
ginger garlic paste - 2 tsp
chilli powder - 1 ½ tsp
garam masala - 1 tsp
salt - 1 ½ tsp
oil - 2 tbsp
For Gravy:
tomao pureee - ½ cup
onions - 150 gms
ginger - 2 cm
chilli powder - 1 tsp
green chillies - 2-3
ghee or oil - 5 tbsp
cloves, cinnamon, cardamoms - 2 each
kasoori methi - 2 tsp
salt - to taste
fresh or clotted cream - 2 tbsp
Method
Clean and joint the chicken.
Heat oil, add fennel and fenugreek.
When they splutter add curry leaves, garlic and giger.
Fry for 1 minute.
Add onion and fry till golden brown.
Add all the powders and stir well.
Add tomato puree and 1-1 1/2 cup of water.
Add chicken and salt.
Serve with steamed rice.
http://www.awesomecuisine.com/recipes/546/1/Handi-Murgh/Page1.html#ixzz0J3RSFnFE&D
Chicken Chilli Fry Recipe

Ingredients
oil - 1/3 cup
onion - 1 ½ cup, thinly sliced
ginger - 3 cm, sliced
garlic - 8 flakes, sliced
green chilies - 4, slit
red chilies - 2, broken into pieces
chicken joints - 750 gm
tamarind paste - 2 tsp
salt to taste
Method
Heat the oil in a kadai.
Add onion, ginger and garlic and fry till light brown.
Add green and red chilies, chicken joint and salt.
Fry, stirring all the time till the chicken turns light brown.
Add tamarind paste, salt and ½ cup of water.
Open the lid and increase the heat till the gravy is thick enough to coat the chicken pieces.
http://www.awesomecuisine.com/recipes/544/1/Chicken-Chilli-Fry/Page1.html#ixzz0J3RVPXBy&D
Chicken Kabab Pulao Recipe

Ingredients
For Pulao:
basmati rice - 2 cups
ghee - 1/3 cup
onion - 1 cup, sliced
garlic - 2 tsp, minced
cloves - 6
cardamoms - 6
cinnamon - 2 sticks, 5cm each
mace - 2 blades
saffron - a big pinch (soaked in little milk)
raisins - 2 tbsp
almonds - 2 tbsp( blanched and sliced)
For Chicken:
chicken - 1 small, about 750 gm
chili powder - 1 tsp
coriander powder - 1 ½ tsp
black pepper powder - ½ tsp
poppy seeds - 1 tbsp
almonds - 1 tbsp
curds - ½ cup
oil or ghee - 5-6 tbsp
onion - ½ cup, sliced
garlic - 4 flakes, chopped
salt to taste
Method
For Pulao:
Wash the rice well. Drain completely.
Add 4 cups of water and soak for ½ hour.
Heat the ghee in a thick bottomed pan.
Add all the ingredients from onion to mace.
Fry till the onion is golden brown.
Add the rice with the soaking water. Add salt.
Crush the soaked saffron in milk and add to rice.
When the water begins to boil, cover the pan tightly and lower the flame.
Leave undisturbed till the water is absorbed and rice is cooked.
Fry the raisins and almonds in a table spoon of ghee ( extra) and mix gently in the rice
without breaking the grains.
For Chicken:
Clean the chicken and wipe dry. Prick all over with a fork.
Powder poppy seeds and almonds together.
Mix them with rest of the masala , curds and salt.
Rub some of this paste inside the chicken.
Fill the chicken with some of the pulao and truss securely.
Rub some of the curd mixture over it.
Heat the ghee or oil in a kadai. Fry onion and garlic.
Add the chicken and fry, turning the birds carefully a couple of time.
When the chicken is browned, add the remaining curd mixture.
To serve, arrange the pulao on a serving dish.
Untruss the chicken and place over the pulao.
Pour the gravy from the kadai over it
http://www.awesomecuisine.com/recipes/542/1/Chicken-Kabab-
Pulao/Page1.html#ixzz0J3RYvJ9e&D
Chicken Masala Roast Recipe

Ingredients
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
Method
Clean the chicken, wash and wipe dry.
Fry the onion slices in hot oil till brown and crisp. Drain and reserve.
Grind all the ingredients from ginger to chili powder to a smooth paste.
Combine this paste with curds, salt and fried onions.
Rub some of this mixture inside the chicken and pour the rest over it.
Cover and marinate in frig over night.
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.
http://www.awesomecuisine.com/recipes/540/1/Chicken-Masala-
Roast/Page1.html#ixzz0J3RdGxDD&D
Chicken Fry Recipe

Ingredients:
1 lb chicken
1 onion
1 tsp ginger-garlic paste
2 green chilies, finely chopped
3 tsp dhania powder
1 tsp garam masala
½ tsp haldi powder
1 tsp chili powder
A pinch of nutmeg and pepper powder
Cilantro leaves
Salt to taste
Method:
Heat oil in a pan.
Put onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden
brown.
Add chicken pieces, haldi, pepper and chili powders and let it cook for 5-6 minutes.
Add salt and dhania powder to taste and cook until it is done.
Garnish with cilantro.
http://www.awesomecuisine.com/recipes/83/1/Chicken-Fry/Page1.html#ixzz0J3RgWnJw&D
Pepper Chicken In a Coconut Gravy Recipe

Ingredients:
2-2.5 pounds of chicken cut into pieces
3 tbsp of pepper powder
3-4 flakes of garlic paste
A small piece of ginger paste
Some dry coconut
unsalted butter
A few sticks of cinnamon.
Some cloves
A few cardomom seeds
2 small tomatoes
2-3 tsp coriander powder
2 Medium onions
1 tsp chilli powder
A little haldi powder
1 tsp cumin seeds powder Coriander leaves to garnish
Salt to taste
Method:
Smear 2 tbsp of pepper powder and salt on the chickenpieces.
Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.
Heat some butter (you can also use oil!)in a pan and fry the chicken pieces one by one.
Not deep fry, just like frying onions. Keep the fried chicken pieces aside.
In the same oil (butter) you used to fry the chicken, now fry the sliced onions, cardomom, ginger,
garlic, cloves and cinammon.
When the onions are brown, add the coriander powder, chilli powder, haldi, cumin powder and fry
for 1½ minutes.
Add the coconut and tomatoes and keep frying. Do not add water.
Now add the remaining pepper powder (around 1 tbsp) and fry for a minute.
Now add water, enough to get a thick paste. Drop the fried chicken pieces into the gravy and you
can add water to make it into a thin gravy.
Add salt to taste. Boil for 10 minutes, till chicken is well mixed with the pepper masala. Garnish with
coriander leaves. Eat hot with rice and enjoy.
http://www.awesomecuisine.com/recipes/85/1/Pepper-Chicken-In-a-Coconut-
Gravy/Page1.html#ixzz0J3RnEVJa&D
Chicken Biryani Recipe

Ingredients:
Basmati Rice 2 cups

Chicken Pieces 1 lb.
Onion 3 large
Garlic 2 cloves
Ginger 1/4 tsp
Green chillies 2-3
Pepper powder as per taste
Coriander powder 1 tbsp
Garam masala 1/4 tsp
Whole garam masala 1/2 tsp
Cashew nuts 1 tbsp
Raisins 1/2 tbsp
Method:
1. Clean basmati rice and place it in colander.

2. Wash chicken pieces and mix it with coriander powder, garam masala powder, pepper powder,
and salt.
3. Fry chicken pieces in a pan .
4. In another pan , heat oil and add onions (cut in length wise ), ginger(small pieces), and garlic
(small -pieces) .
5. To this , add green chillies when it gets brown in color.
6. Add 1 glass of hot water (no need of adding water when it is cooked in pressure cooker) and put
fried chicken pieces in to it.
7. Boil it in a medium heat till it gets cooked.
8. Fry cashew nuts , raisins ,and onion in ghee for garnishing .
9. Heat rice with cardamom, aniseeds,cinnamon and cloves in ghee in a deep vessel and pour 5
glasses of hot water and cook it till whole water gets drained up.
10. Don't forget to mix salt in to hot water.
11. Layer rice and chicken masala simultaneously in a greased flat baking vessel
12. Garnish the top of the rice with fried nuts and raisins .
13. Cover it with an aluminium foil and bake in 280 degrees for 10 minutes.
14. Delicious chicken biriyani is ready.
Serves for 3.
http://www.awesomecuisine.com/recipes/81/1/Chicken-Biryani/Page1.html#ixzz0J3Rqg8CC&D
Tandoori Chicken Recipe

Ingredients:
1 pound boneless chicken
2 sliced onions
3 limes
5 whole green chillis
3 tbsp onion paste
½ tsp ginger paste
½ tsp garlic paste
1 tsp red chilli powder
1 tsp cumin powder
1 tbsp curds
salt to taste
¼ tbsp cinnamon powder
¼ tsp cloves powder
2 tbsp oil
Method:
Clean the chicken pieces.
Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder, coriander, cumin, curds, salt, Cinnamon
and Clove powder in a small bowl.
Add 1 tbsp oil to it and mix it well.
In a big bowl put all the chicken pieces.
Add all the spices from the small bowl onto the chicken.
Mix well so that the chicken pieces are covered with the spices.
Keep it aside for 6 to 8 hours.
Preheat the oven at 450 F.
Now spread some oil in a big flat baking tray.
Keep all the chicken pieces one by one (in a single layer).
Once the oven is ready, place the tray inside the oven for 45 minutes.
If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5
minutes.
Now keep all the chicken pieces in a tray or plate.
Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the
dish with green chilies.
http://www.awesomecuisine.com/recipes/88/1/Tandoori-Chicken/Page1.html#ixzz0J3RthAMu&D
Crispy Oriental Chicken Wings Recipe
Category: Baked Chicken Recipes, Chicken Wing Recipes, Garlic Chicken Recipes
In this recipe chicken is cooked with ginger, garlic, soy sauce, onions
and eggs.
Ingredients:-
Chicken wings, disjointed (1 1/2 lbs.), Corn flakes (2 c finely crushed), Egg (1 med.), Soy sauce (1/2 c.),
Onion, finely diced (1 med.), Garlic powder (2 tbsp.), Ginger powder (1/4 tsp.)
Method Of Preparation:-
Firstly beat the egg in the bowl and mix soy sauce, ginger powder, garlic powder and egg. Set them aside
and on a wax paper, mix the crushed corn flakes and diced onions. Now dip the each wing in the soy sauce
and then roll them on onion and corn flakes mixture. Now take a glass baking dish and cover and cook the
wings on the high for 20 minutes or until cooked
No. Of Servings:- 24 appetizers.
Chicken Turnovers Recipe
Category: Baked Chicken Recipes
In this recipe chicken is cooked, shredded and combined with cream

cheese and then spread over rolls and brushed with butter and bread crumbs before being baked.
Ingredients:
Chicken breast halves (2 skinless, boneless), Pillsbury Crescent Rolls (1 pkg.), Cream cheese (6oz.), Milk (2
tbsp.), Melted butter (1/2 stick), Seasoned fine dry bread crumbs
Firstly cook the chicken the chicken in a little water or take the leftover cooked chicken. Now shred the
chicken and add cream cheese, salt, pepper and milk. Now take out the crescent rolls and separate into
rectangles. Spread chicken mixture in them and roll them into a bundle. Now bake them by placing seam
side down. Now brush them with the melted butter and sprinkle with bread crumbs. Now bake them for 20
minutes at 350 degrees.
Number of servings: 2 to 4
Golden Chicken Nuggets Recipe
Chicken is baked in the butter and is very delicious.
Ingredients:-
Chicken breasts, skinned & deboned (4 whole), Grated Parmesan cheese (1/4 c.), Powdered thyme (1/4
tsp.), Unseasoned fine bread crumbs (1/2 c.), Butter (1/2 cup melted), Basil (1 tsp.), Salt (1 tsp.)
Method Of Preparations:-
Take chicken and wash and dry it properly. Now cut it into bite size pieces and mix all the dry ingredients
and dip the chicken into the butter and then into crumb mixture. Bake on a cookie sheet at 400 degrees for
10 minutes.
No. Of Servings:- 8 - 10
Bake Chicken Fingers Recipe

This is perfect dish for kids as an appetizer or for the main course of a
meal. it also serves as a great dish for picnics and tea time snacks.
Ingredients:
Chicken (1lb), Eggs (4), Potato chips (1 packet), Salt, Pepper
Switch on your oven and preheat oven to 350 degrees. Now cut the chicken into bite size pieces and season
the chicken with salt and pepper. Now take chips and crush them and put them in a bowl. Coat the chicken
in beaten eggs and coat with the chips. Now place the chicken on a baking sheet and bake for about 12
minutes at the temperature of 350 degrees or until chicken is cooked.
Number of servings: 4
Mustard Chicken Recipe
In this recipe chicken breast halves are spread with Dijon mustard and
coated with a saltine-Parmesan-thyme mixture before baking.
Ingredients:
Chicken breast halves, (about 5 to 6 ounces each ,4 boneless, skinless), Dijon mustard (2 tbsp),
Saltine crackers (17), Grated Parmesan Cheese (1/4 cup), Dried thyme (1/2 tsp), Olive oil (2 tbsp), Salt,
Pepper
Method Of Prepartion:-
Preheat your oven to 425 degrees. Now line a jelly-roll pan with aluminum foil and set aside. Now take
crackers and crush them to make coarse crumbs. Put them in a bowl. Add cheese, thyme and pinch of salt
and pepper in it. Drizzle the olive oil in it and mix it well with fork. Drizzle the olive oil on it and mix crumbs
until they are well moistened. Place cleaned and dried chicken breasts with skinned side up in the mixture
and spread mustard on it. Now sprinkle salt and pepper and press the mustard side of chicken into the
crumbs half embedded in it. Place the chicken crumbs side up on the jelly- roll pan. Sprinkle any leftover
crumbs on top of chicken breasts and pat them on chicken with your fingers. Bake them for about 20-25
minutes or until middle of chicken is no longer pink.
Chicken Parmesan Recipe
This is very easy recipe in which chicken is baked with spaghetti sauce and
cheese for a great flavor and taste.
Ingredients:
Chicken breast halves (4), Eggs (2), Parmesan Cheese(½ cup), Mozzarella Cheese (1cup, 4 oz), Spaghetti
Sauce (1 jar,15-1/2 oz), Italian Bread Crumbs (1 cup), Olive Oil (¼ cup)
Take the Parmesan cheese and grate it and shred the mozzarella cheese before preparing the dish. Take
boneless and skinless chicken and dip in the beaten eggs and then dip it in bread crumbs. Take a skillet and
heat olive oil in it. Now cook the chicken in the oil until it turns golden brown. Switch on your oven while you
are preparing this and preheat to 400 degrees. Pour spaghetti sauce into11×7″ baking dish and put chicken
in this dish on the top of sauce and pour both cheeses. Then place the dish in the oven and bake it for 15
minutes or until the chicken melts.
Spicy Chicken Wings Recipe
In this chicken wings are sprinkled with Cajun seasoning and then
brushed with margarine and red pepper sauce while baking
Ingredients:
Chicken wings (24 to 30), Durkee’s Red Hot Cayenne Sauce (or any bottled hot pepper sauce) 1/2 cup,
Margarine, melted (1/4 cup), Favorite brand of Cajun seasoning
Plug your oven and preheat it to 425 degrees and cut the chicken wings into two parts.. now on a large
cookie sheet, sprinkle Cajun seasoning. Now place the chicken wings on this cookie sheet and sprinkle
some of the Cajun seasoning on the top of the chicken. Now bake it for 30 times approximately or until it just
starts to become brown. Now turn the chicken wings and mix melted margarine and cayenne sauce and
spread it all over the wings. Return it to the oven and again bake it for 30 minutes. Bake it until the wings
start to get crispy. serve it with rice or alone.
Number of servings: 4-6
Two Time Chicken Recipe
This is the very easy recipe and a great recipe for a dinner party.
Ingredients:
Chicken (16 pieces) (2 pkgs), French dressing (1 small bottle), Onion soup mix (1 pkg), Whole berry,
cranberry sauce (1 can)
First take chicken and wash chicken pieces and place it in a deep baking pan. Now add all the other
ingredients viz. French dressings, onion soup mix and whole berry or cranberry sauce and boil it with
continuously stirring. Now pour sauce over chicken and bake it for 30 minutes at 350 degrees. Remove
cover and again bake it for more 30 minutes.
Murgh Afghani (Chicken With Melon Seed) Recipe
Category: Grilled Chicken Recipes

In this recipe chicken is cooked with melon seeds, cashew nut paste,
khuskhas, cream, butter and white pepper.
Ingredients:
Chicken (1 Small whole Chicken), Magaz (Melon Seed) paste (1 tbsp), Cashewnut paste (1 1/2 tbsp),
Khuskhus (Posto / Poppy seeds) paste (1 tbsp), Cream (1/2 cup), Butter (2 tbsp), Salt, White pepper (2 tsp)
Take the chicken and clean it and keep aside. Now make a paste of all the ingredients magaz, cashew nut,
cream, butter, khuskhus, salt and white pepper and marinate the chicken in this mixture for at least 4 hrs.
Clean the chicken and keep aside. Grill the chicken in a tandoor till they becomes golden. Now serve the
murgh afgani hot with the onion rings.
No. Of Servings:- 4
Sweet Barbeque Chicken Recipe
It is very tasty dish in which chicken is cooked with various ingredients

like Worcestershire, ketchup, honey, mustard etc.
Ingredients:
Chicken breasts (6 skinless, boneless), Juice of 2 oranges, Apple butter (1/2 cup), Onions,{ cut into 1/2″
slices, (2 large white)}, Garlic (minced, 3 cloves), Olive oil (1/4 cup), Honey (2 Tbsp), Brown sugar (1/2 cup),
Worcestershire sauce (2 Tbsp), Dry mustard (1/2 tsp), Cheese (6 slices), Hot sauce, or to taste (1/2 tsp),
Pepper (1/2 tsp), Garlic powder (1/2 tsp), Ketchup (1/2 cup)
Method of preparation
Take a large shallow dish and place chicken in it. Add garlic, juice and oil in that dish and keep it in
refrigerator for almost 15-20 minutes. In the meantime take a small saucepan and add apple butter, honey,
Worcestershire, ketchup, brown sugar, garlic powder, pepper, mustard and hot sauce. Cook for 10-12
minutes until the sauce thickens. Now take chicken from refrigerator and cook it on grill or on broiler for
about 6-8 minutes per side until it is just cooked, now brush sauce on it and cook for 2 minutes more. Now
brush onions with the sauce and cook it until the onions caramelize. Now put the slice of cheese on the
chicken and cook it again until cheese melts. Now remove the chicken and serve it with onions on top.
Grilled Chicken Salad with Fruit Recipe
Category: Chicken Salad Recipes, Grilled Chicken Recipes
This recipe can be served to as many people as you want. Grilled

chicken pieces are combined with eggs and your favorite fruits with your favorite dressings. You can alter the
fruits and dressings and can make two different types of salads.
Ingredients:
Skinless boneless chicken breasts, Hard cooked eggs, sliced, Red onion, thinly sliced, Red grapes, halved,
Cherry tomatoes, halved, Grill seasonings (to sprinkle), Mixed salad greens, Feta cheese crumbles
Method Of Preparation:
Take chicken and grill it properly so that it is fully cooked. Now sprinkle the grill seasonings on the chicken
and chop the chicken into bite size pieces. Now mix tomatoes, eggs, cheese, onions and grapes. And serve
the salad with your favorite dressing.
Number of servings: 4-6
Alexandra Maria’s Curry Chicken Philly Recipe
Category: Chicken Sandwich Recipes, Grilled Chicken Recipes
Shredded chicken is combined with desired amounts of bell pepper, onion,

mushrooms, curry powder, vinegar, and Jack cheese in tortilla wraps.
Ingredients:
Thinly sliced Deli chicken, pulled apart (allow 3 slices for one serving, 6 for two, etc), Monterey Jack cheese
(sliced), Minced garlic (1 tsp), Chopped onions, Orange Bell peppers (cut into strips), Yellow bell pepper (cut
into strips), Green bell pepper (cut into strips), Red bell pepper (cut into strips), Mushrooms - sliced, Olive
oil, Black pepper (to taste), Curry powder (to taste), Red wine vinegar, Tortilla wraps
Firstly preheat grill to medium and in skillet heat 1 tbsp olive oil and add onions and garlic and cook it for 1
minute. Now add mushrooms and peppers to skillet. Now add curry powder and red wine vinegar in the
skillet and stir it constantly so that peppers are fully cooked. If you feel that oil is less and peppers are
sticking to the skillet add more oil in it. Now add black peppers in it and when the peppers are cooked, add
shredded chicken in it. Cook it for 5 minutes on a medium to high heat. Now place slices of cheese in the
tortilla wraps and add mixture of chicken in it. Grill it for minute and a half.
Number of servings: as desired
Grilled Chicken & Fresh Salsa Wraps Recipe
This recipe is made with tomatoes, cilantro, onions and garlic. This is an
excellent chicken recipe for picnics or outdoor dining.
Ingredients:
Chicken breast halves (4 boneless, skinless), Lawry’s Herb & Garlic Marinade with Lemon Juice - divided (1
1/4 cups), Chopped fresh cilantro (1 tablespoon), Diced mild green chilies, drained (optional) (1 can), Thinly
sliced green onions (1/4 cup), Tomato, chopped (1 large), Red wine vinegar (1 tablespoon), Lawry’s Garlic
Salt (1/2 teaspoon), Flour tortillas, (warmed 4 to 8)
In a sealable bag, combine chicken, herb and garlic marinade. Now marinate it for 30-40 minutes in a
refrigerator. Now in a medium bowl, combine tomatoes, chilies, green onions, herb and garlic marinade,
vinegar, cilantro and garlic salt in the bowl and mix and blend it well. Cover them and refrigerate it for 40
minutes. Now remove the chicken from the marinade and discard the marinade. Now grill the chicken for 10-
15 minutes or until no longer pink. Now cut the chicken into the strips and spoon salsa on the top. Wrap it
and serve immediately.
Chicken Lollipop Recipe
Category: Chinese Chicken Recipes, Fried Chicken Recipes
Chicken lollipops is an Indo Chinese dish and favorites of everyone

and even the child also loves to eat it.
Ingredients:-
Chicken drumettes (5), Minced ginger (1 tsp), Fermented red bean curd (mashed 1 cube), Egg (1, yolk and
white separated), Shaoxing wine (OR other Chinese cooking wine), Ground black pepper, Salt, Sugar, Corn
flour, Panko breadcrumbs
Firstly take out the knife and with that scrape and pull the meat from top to the bottom of the chicken
drumette. Now marinate the chicken in the minced ginger, egg white, mashed fermented red bean curd,
black pepper, salt and sugar. Now set the chicken in the refrigerator for and keep it there for 10-15 minutes.
Now dip the chicken into the corn flour and then into egg yolk and then into the bread crumbs. Keep it in
refrigerator and then deep fry them in the oil on the medium to high heat until red brown.
No. Of Servings:- 2
Popeye’s Fried Chicken Recipe
Category: Fried Chicken Recipes
Chicken is first marinated with the ingredients viz. eggs, paprika,

sugar, salt, baking soda etc and then deep fried in the oil.
Ingredients:-
Chicken (4 pounds), Eggs — well beaten (2), Cornstarch (1 cup), Paprika (2 tablespoons), Self-rising flour (3
cups), Onion Soup Mix — (1 1/2 ounces) (1 package), Spaghetti sauce mix — (1/2 ounce) (1 package),
Corn flakes — crush slightly (3 cups), Baking soda(1 teaspoon), Italian Salad Dressing Mix – Powder(1
package), Seasoned salt (3 tablespoons), Sugar (3 tablespoons), Cold water(1/4 cup)
Take self rising flour, corn starch, salt, paprika, baking soda, Italian dressing mix, onion soup mix, spaghetti
sauce mix and sugar in a bowl and mix and blend them well (mark it as 1)and in another bowl(mark it as 2)
put corn flakes. Take a third bowl (mark it as 3) and beat the eggs and water in it. Put enough of oil in a
skillet so that you can deep fry the chicken in the oil. Heat the skillet and let oil to attain the temp of almost
150 degrees. Grease a 9×12x2 baking pan and keep it at side. Now take chicken and roll them into bowl no
1, 2, 3and then again into bowl no 1and then fry them in the oil. Fry them until golden brown. Now put them
in a single layer in a prepared baking pan and seal it from the three sides. One side should be kept open so
that steam can escape through it. Bake it in the oven which is preheated to 350 degrees for 35-40 minutes.
Remove the foil and allow it to bake for another 5 minutes.
No. Of Servings:- 4
Szechuan Chicken Stir Fry Recipe
In this chicken is first marinated and then stir fried with vegetables.
Ingredients:-
Chicken breasts (1lb, skinless and boneless), Medium shrimp (1/2 to 1 lb. peeled and deveined), Lemon-
pepper bottled marinade (I use Lawry’s), Frozen Szechuan-style stir-fry mixed vegetables (1 packet), Sliced
water chestnuts (1 small can), Small button mushroom (10-15), Cooking oil, Cooked Basmati rice
Take the glass dish or a ziploc bag with lemon pepper marinade to coat the chicken. Now add the cut pieces
of chicken in that. Marinate for at least 1 -1 ½ hour, the longer u marinate the tastier it becomes. Take a pan
and add cooking oil. Heat it and add chicken to it, stir fry it until it no longer remains pink.
Now add the shrimps to it and sauté it 1-2 minutes. Remove from the heat. Now take frozen bag of
Szechuan stir-fry mix and cook it as per the directions given on the packet. Now add drained water
chestnuts and mushrooms along with the chicken and shrimps. Cook for 1 minute and serve it as you like
with or without rice or pasta.
Chicken Fried Rice Recipe
Cooked chicken is fried with the rice. It is a very tasty recipe.
Ingredients:-
Chicken, diced and cooked (1 c.), Chicken broth (2 1/2 c.), Eggs (2,slightly beaten), Soy sauce (1 tbsp.),
Lettuce (1cup,finely chopped), Long grain rice, uncooked (1 c.), Onion, coarsely chopped (2 1/2 c), Green
pepper, finely chopped (¼ c.), Celery thinly sliced (¼ c.), Salad oil (1/3 c.), Salt
Take a bowl and combine chicken, soy sauce salt and let stand for almost 15 minutes. Now cook the rice
over the medium heat, in the hot oil in the skillet. Cook them until they are golden brown, stirring frequently.
Reduce the heat and add chicken with soy sauce and chicken broth. Now simmer the gas for 20-25 minutes
and cook the rice until the rice is tender. Now stir the green pepper, onion and celery. Now cook it uncovered
until the liquid is absorbed. Now push up the rice at the side of the skillet and add the eggs and cook them.
When eggs are properly cooked, blend them into the rice. Now stir in the lettuce and serve at once.
No. Of Servings:- 2
Chicken With Garlic Sauce Recipe
Category: Fried Chicken Recipes, Garlic Chicken Recipes
In this recipe chicken is cooked with onions, garlic, soy sauce and
honey.
Ingredients:-
Chicken breasts (1 lb), Vegetable oil (2 tbsp), Garlic cloves (2 minced), Chopped green onions (1/4 cup),
Corn starch (1 tbsp), Soy sauce (1/4 cup), Water (1/4 cup), Honey (1/4 cup)
Firstly combine garlic, soy sauce, water and honey in a bowl and stir it properly to make it smooth. Now
marinate the chicken in it and coat it properly. Now refrigerate it for 2-3 hrs. Now in a skillet, heat the
remaining oil and transfer the chicken into the skillet and stir fry for five minutes. Now add the left over
marinade in the skillet and cook it with stirring it after 30 seconds. Cook it until it thickens. Now remove it to
the platter and serve it.
No. Of Servings:- 4
Incredible Chicken Recipe

It is a fast and delicious-boneless, skinless chicken recipe in which
chicken breasts are topped with bacon, portabella mushrooms, onions, spinach and cheese.
Ingredients:
Skinless chicken breast fillets (4), Bacon strips (12), Mushrooms (4, medium), White onion (2 medium), Sea
salt, Spinach (1 bundle), Garlic (4 cloves), Cheddar cheese (4 thick slices), French bread (toasted,4 slices)
Firstly, the slices of bacon were cooked on a medium heat until they became crispy. After it remove them
and drain on a paper towel. Set aside. Now cook the chicken on a medium heat in the bacon drippings until
the chicken is golden brown in color. Now drain the chicken on a paper towel after removing it from the heat
and set aside. In the mean time when chicken is being cooked slice garlic cloves, onions and mushrooms.
Then cook them in bacon drippings until they become tender and caramel in color. Take care that you cook
all the items on medium heat. Then remove it and set aside in bowl. Then on a same bowl, arrange the
cooked chicken and add some salt to taste. After that put the fresh spinach in it and place the lid on it and
heat it for few minutes until the spinach is limp, but be sure the color remains bright. Remove the lid and add
the slices of cheddar cheese (1 on the top of each chicken breast). Replace the lid and heat it until the
cheese is melted. After that crush the remaining bacon strips and sprinkle on the top of chicken. Serve hot
with a cold pasta/veggie dish/side salad and enjoy with your family or friends.
Citrus and Honey Glazed Crunchy Chicken
Category: Garlic Chicken Recipes
In this recipe, chicken is coated with Japanese-style bread crumbs that

is panko, and cooked in oil. Then served with the orange honey sauce. This recipe is very delicious served
over buttered rice
Ingredients:
Chicken breast halves, Egg (1), Panko (3 cups), Orange juice (2 cups), Olive oil (4 Tbsp.), Garlic powder (2
tsp.), Garlic (2 cloves), Water (1 Tbsp.), Butter (3 Tbsp.), Honey (¼ cup), Salt, Pepper, Orange (1), Parsley
(4 Tbsp.) or green chilies (3-4)
Firstly mix the bread crumbs and a garlic powder in the bowl. Take another bowl and beat the egg and1
tbsp. of water. Beat them properly. Now take the skinless and boneless chicken breasts and dip the chicken
first in the egg and then in bread crumb mixture. Take oil in a skillet and heat it over a medium heat. Sauté
chicken for almost 6 minutes until it turns golden from both the sides. Now remove it from heat and put in on
platter. Now heat the butter in a sauté pan over medium heat. Add minced garlic to it. Heat it for 2 minutes.
Mix orange juice and honey in it. Add salt and pepper according to your taste. Cook on the medium heat
until it reduces to half. Put chicken in a pan with orange. Cook for additional 5 minutes. Put chicken on a
platter and pour juice over it. Garnish with chopped parsley or chilies whatever you desire.
Sunshine Chicken Sauté Recipe
Category: Garlic Chicken Recipes
This dish contains lots of great flavors and is very easy and flavorful
dish. The use of orange, ginger and five spice powder to season this dish makes it taste incredible. It tastes
very well with rice.
Ingredients:
Chicken breast halves (4), 5 spice powder (1/2 tsp), Powdered black pepper (1/4 tsp), Minced crystallized
ginger(2 tbsp), Honey (1tsp), Sesame oil (1 tbsp), Small minced green onion (1), Orange juice (4 tbsp), Rice
vinegar (2 tbsp), Seedless oranges, peeled, sectioned and chopped (2), Water chestnuts sliced (2 tbsp),
Salt (1/2 tsp), 1 large minced clove garlic, Finely shredded orange peel (1/2 tsp), Black sesame seeds and
cilantro sprigs
Method Of preparation:-
Firstly, wash the chicken and remove skin and bones and then mix up salt, pepper and combination of 5
spice powder in a bowl. Now rub the chicken in this mixture. Take a non stick skillet, put oil and heat it.
When the oil is heated up,and then add the chicken in the skillet. Cook the chicken on a medium heat until it
becomes brown from both sides. Now lower the heat, cover it and cook for 8 minutes or till the chicken
becomes soft. Remove it from the gas and put it on a serving plate. Cover it so that it remains hot. Now add
orange juice, vinegar, honey and garlic to the skillet and gently heat it until hot and well blended. Place the
sauce in the serving dish. Slice the chicken and arrange on the top of sauce. Garnish it with the black
sesame seeds and cilantro sprigs.
Chinese Chili Chicken Recipe
Category: Chinese Chicken Recipes
This chili chicken is fried with green peppers, onions, tomatoes, white
pepper, salt and sugar.
Ingredients:-
Boneless chicken (500-600 g), Chicken Broth (2 cups), Egg (1), Soya sauce ( 2 tbsp), Chopped Green
Chilies (5-6), Green Onion Chopped (2), Garlic Paste (1 tsp), White Pepper Powder (1/2 tsp), Ajinomoto,
Corn Flour/Corn Starch (2 tbsp), Oil to fry, Salt, Sugar (1 tsp)
Take the chicken and cut it into small cubes around 1 inch of size. Now mix corn flour and soya sauce( 1
tbsp each), egg and slat in the bowl and mix them well. Now marinate the chicken in this mixture for around
15 minutes. In the meanwhile heat the oil in the skillet for deep frying the chicken. Fry the chicken until it
turns golden brown. Now in the separate wok heat the oil and sauté garlic paste and green chilies for few
seconds. Now add chicken broth in it and cook for few minutes. Bring it to boil and add sugar, salt and
Ajinomoto and the remaining soya sauce. Now add fried chicken in it and cook for 2-3 minutes. Serve it with
garnishing it with green onions on the top with rice.
Chicken Florentine Casserole Recipe
Category: Chicken Casserole Recipes

Chicken Florentine casserole is very tasty dish which has a
combination of chicken, sauce, spinach, cheese, pasta and basil. Its aroma is great and you like to eat it.
Ingredients:
Chicken breast halves( 2 to 3 lbs., skinless & boneless), Pasta shells (8 oz. medium ,cooked &drained),
Alfredo sauce mix (1 envelope), Frozen chopped spinach (1 box, thawed & drained), Olive oil (2 tbsp), Basil
(2 tsp), Curd cottage cheese (16 ounces small), Italian-blend cheese (16 ounces shredded)
Prepare the alfredo sauce as directed on the envelope. Take oven and preheat it to 350 degrees. Now cover
your skinless and boneless chicken with a plastic wrap and pound it with the meat mallet to about half the
original thickness. Now take olive oil in the pan and heat it. Now toss the basil leaves (1 tsp) and cooked
pasta shells in the olive oil. Spread it in a 9×13″ baking dish. Now place half of the chicken evenly on the
pasta. Spread cottage cheese over the chicken and then spread spinach over it. Now sprinkle half of the
Alfredo sauce, Italian cheese and rest of the basil. Now put the remaining chicken on the top of it and put the
remaining food items i.e. Alfredo sauce and Italian cheese. Then bake it for 45 minutes in the oven.
Chicken Alfredo Lasagna Recipe
Category: Baked Chicken Recipes, Italian Chicken Recipes
This is the Italian dish and if you have a taste for Italian dishes and
Alfredo sauce, you will definitely love this great chicken noodles which are layered by cheese, sauce, onions
and tomatoes. Every layer has its own taste.
Ingredients:
Chicken breasts( 6,boneless and skinless), Garlic roasted alfredo sauce( 2 jars), No boil lasagna noodles (1
box), Frozen chopped spinach (1 box), Milk (1 cup), Balsamic vinegar (1 cup), Olive oil (1/3 cup), Mozzarella
cheese(4 cups divided and shredded), Ricotta cheese (1 8 oz container), Parmesan cheese (¼ cup),
Tomatoes(3, chopped fine), Onion(1 medium and finely chopped ), Italian dressing mix (1 package), Italian
seasoning to taste, Garlic salt to taste, Pepper to taste
Take chicken and rinse it thoroughly. After it place the chicken in the large storage bag and keep it in
refrigerator. Before refrigerating pour the balsamic vinegar, olive oil and Italian dressing in the bag and
shake it well. Now keep in the refrigerator for 1-1 ½ hour. After it grill in the microwave until the chicken no
longer remains pink from the center. Now cut the small pieces of chicken not longer and bigger than bite size
pieces and put milk and Alfredo in it. Whisk and blend well. Take frozen chopped spinach and defrost in the
microwave. Drain it well and mix the salt and pepper according to your taste buds. Now take a different bowl
and mix Italian seasoning, ricotta and Parmesan cheese in it. Now in 13 ×9 “baking dish, spread a thin layer
of Alfredo sauce at the bottom of the dish. Now spread evenly the layer of noodles over the top of the sauce
and add a layer of ricotta mixture and tomatoes over it. Now again spread a thin layer of Alfredo sauce on it
and a layer of noodles. Now make a layer of drained spinach and onions over it and above the layer of
onions and spinach make a thin layer of mozzarella cheese. Now make another layer of chicken over the
noodles and a layer of Alfredo sauce. Sprinkle mozzarella cheese again and make a layer of it. Cover with
noodles and spread the remaining Alfredo sauce. Top up with the remaining cheese and bake it for 45
minutes at a temperature of 400
Murgi aur Aloo Ka Sauce Recipe
Category: Chicken Sauce Recipes, Indian Chicken Recipes

Ingredients
Chicken in small pieces, skinned (3lb), peeled potatoes (7), salt (1tbsp), sugar (1 1/2tbsp), white malt
vinegar (2tbsp), salt (1tsp), tomato puree mixed with hot water (2tbsp), onions cut into fine half rings (1/2lb),
vegetable oil (6tbsp), pitted dried apricots (4oz), crushed garlic (1tsp), grated ginger (2tsp), cloves (10),
elaichi (7) jeera (1 1/2tsp), broken cinnamon stick (2”), whole dried red chilies (4) and oil for deep frying.
Method of preparation:-
Take a grinder, put cardamom, cinnamon, cumin and cloves in it and then
grind them. Take a big bowl, put chicken in it and 1teaspoon of grated ginger, 1/2teaspoon of garlic and half
of the dried spice mix on the chicken. Mix it properly and rub seasoning on to the chicken and keep it aside
for 1 hour to marinate. Put the apricots in a pan with 3/4pt water. Keep it to boil and then reduce the heat to
low and simmer it until it gets tender. Turn off the heat and leave it in juice. Heat 6 tablespoon of oil in a pan
over medium heat. Add onions in it and fry them until get reddish brown. Turn the heat to medium and add
remaining garlic, ginger and dry spice mix. Now add chicken and cook it for 5 minutes. Add tomato puree
and salt. Keep it to boil and then cover it and reduce the heat to low and simmer it for 20 minutes. Add
vinegar and sugar, cover and simmer it for 10 minutes. Turn off the heat and spoon off the fat from the
surface. Put the apricots and 3tablespoon of juice into the pan with chicken and leave it for 30 minutes. To
make potatoes straw. Take a large bowl with 3 pts water. Add salt and mix. Grate the potatoes coarsely. Put
the grated potatoes in the bowl of water and stir. Take out the potatoes and squeezing out as much water as
possible. Dry them on kitchen paper. Heat the oil in a pan and then add the potatoes straw. Fry them until
get crispy and pale golden and then drain them on paper towel. Heat the chicken and serve it with potatoes
straws.
Chicken Do Pyaza Recipe
Category: Indian Chicken Recipes
Chicken is cooked in ghee with onions, tomatoes, garlic, ginger and

cardamom etc.
Ingredients:-
Chicken (1/2 kg), Onion, (thinly chopped1 kg), Tomatoes, diced (100 gm), Cardamom (1), Cinnamon (2),
Ghee (3 tbsp), Ginger 1″, Curd (1/4 cup), Garlic (15 flakes), Chili powder (2 tsp), Turmeric powder (1/2 tsp),
Handful of coriander leaves, Cloves (2), Bay leaves (2), Salt, Water (1/2 cup)
Take the chicken and wash it properly. Pat dry it and cut in into 1? pieces. Make the paste of ginger and
garlic and marinate the chicken into this paste for at least 30 minutes. Now heat the ghee in the skillet and
add onions. Fry them until they are golden brown. Now add bay leaves, cinnamon, cloves and cardamom
and cook it for 1 minute. Now add tomatoes, chili and turmeric powder and cook until the tomatoes are fully
cooked and tender. Now add the chicken in the skillet and ½ cup water. Now add beaten curd and cook on a
slow heat until the chicken is properly cooked. Remove from the heat and sprinkle coriander leaves. Serve it
with butter roti or naan.
No. Of Serving:- 4
Mughlai Chicken Recipe
This is one of my favorite chicken in which cream, onions and lots of

spices are used.
Ingredients:-
Boned chicken thighs, 3 pounds, Chicken stock 1 cup, Heavy cream 1/2 cup, Onions, finely chopped 2,
Greek yogurt 1 cup, Ground almonds 4 tablespoons, Ginger, peeled 1 (1-inch) piece, Garlic, peeled 4
cloves, Ground cumin 2 teaspoons, Ground coriander 1 teaspoon, Dried chili flakes 1/2 teaspoon, Cinnamon
stick, broken in half 1, Cloves 4, Water 1/2 cup, Cardamom pods, bruised 5, Sugar 1 tablespoon, Bay leaves
2, Salt 1 teaspoon, Vegetable oil 1/4 cup, Garam masala 1 teaspoon, Sultanas (golden raisins) 1/2 cup,
Flaked almonds, toasted, to garnish 3/4 cup
Take the garlic, ginger, coriander, cumin and chili and make the paste of it. Add almonds and water and
again blend them well. Now heat the oil in the pan and add fry chicken in it. Add spices and onions in oil and
cook on the medium heat until light brown. Pour the paste and cook it again for few minutes. Add yogurt with
stirring followed by cream and sultanas. Put the browned chicken and sprinkle salt, sugar and garam
masala. Cover and cook it for 15-20 minutes on the medium heat. Before serving just sprinkle the toasted
flaked almonds.
No. Of Servings:- 4-5
Coca Cola Chicken Recipe

Ingredients
Whole chicken (1), ginger paste (4tbsp), garlic paste (2tbsp), onion paste (2tbsp), cumin powder (4tbsp),
coriander powder (2tbsp), soya sauce (5tbsp), thick soya sauce (2tbsp), cloves (4), clove flower (2) coca
cola (200ml), cinnamon stick (1), water (3c), corn oil (6tbsp) and salt (1tbsp).
Take chicken, clean it and then cut it into bite size pieces. Pour oil in the
wok and heat the oil in it and then fry cinnamon stick, cloves and clove flower. When they get pop then add
ginger, garlic and onion paste. Fry it until aroma arises. Then add the cumin powder, coriander powder and
then fry them on low heat for about 5 minutes. After 5 minutes put the chicken in the wok and mix it well.
Now pour 3 cups of water, 1tablespoon of salt and cover it and then cook it until the chicken becomes
tender. Add thick and thin soya sauce and again cook it for about 5 minutes. In the end pour the coca cola
into the gravy and then serve it with plain rice.
Banno Kabab Recipe

Ingredients
Chicken boneless pieces (350gms), dalt (2tsp), chopped garlic (1/2tsp), chopped green chilies (1/2tsp),
chopped ginger (1/2tsp), oil (2tbsp), ginger garlic paste (1tbsp), besan (1tsp), turmeric powder (1/4tsp),
yellow chili powder (1/2tsp), milk (100ml), kasoori methi (1/2tsp), hung curd (2 1/2tbsp), elaichi powder
(1/4tsp), lemon juice (1tsp), salt (to taste).
Egg Coating:- Beaten egg (1), chopped coriander (1/2tsp), melted butter (1tbsp), chat masala (1 1/2tsp),
saffron dissolved in water (2tsp), chopped cashew nuts (1 1/2tbsp).
Take chicken pieces and marinate with ginger-garlic paste and salt for about
30 minutes. Keep it aside. Take a pan, heat 2 tablespoon of oil in it and add chopped ginger, garlic and
green chilies. Cook them for a minute and then add 1 tablespoon of besan and cook it until the besan gets
cooked. Now add yellow chili powder, turmeric powder and cook it. Add 100ml of milk and again cook it.
Take out the pan from the heat and pour the mixture to a bowl. Add hung curd, elaichi powder, kasoori methi,
lemon juice and salt. Add the marinated chicken pieces and mix them well. Skewer the chicken pieces
closely and shape them with hands. Cook it in the preheated oven for 10-12 minutes. Take it out from the
oven and then increase the temperature of oven. Beat the egg with saffron, add chopped coriander and nuts
and then mix them. Coat this egg mixture on cooked chicken skewer. Place the skewer once again in the
oven for coloring and cook it until the egg is cooked. Take it out from oven and then baste the chicken with
butter and then sprinkle the chaat masala. Serve it hot.
Barrah Kabab Recipe

Ingredients
Lamb shoulder chops (21lb), peeled and chopped groundnut (1/2tsp), ground black pepper (1/2tsp), cube
ginger root (1/2inch), ground cinnamon (1/2tsp), thick plain yogurt (2/3c), salt (1/2tsp or to taste), cooking oil
(1tbsp), ground cumin (1tsp), chili powder (1/2tsp), turmeric powder (1/2tsp), peeled garlic (2cloves),
sesame seeds (1tbsp), chopped coarse onions (2tbsp).
Take chops, trim the fat from chops and then flatten each chop with a
rolling pin. Wipe it with dramp cloth. Put all the ingredients except chops, oil, cumin seeds into a blender and
then make the puree. Take a large bowl put chops in the bowl and then pour the blended ingredients over
them. Rub the marinate with your hands into each chop. Cover the container with the plastic wrap and keep
it to marinate at least for 8 hours or overnight. Preheat the oven to 425 degrees F. Take a roasting pan, line it
with aluminum foil, this will help to reflect heat and keep your roasting pan clean. Place the chops on
roasting pan in single layer and cook it in the oven for about 10 minutes. Reduce the heat to 400 degrees F.
Mix the remaining marinates with the oil and cumin. Brush the chops with this and sprinkle the half of the
seeds on the top. Return the pan to the upper of the oven for 10 minutes. Turn the chops and brush the
other side with the marinate and sprinkle the rest of the seeds and again cook for 10-15 minutes.
Chicken Pakora Recipe

This is the very easy to make recipe in which chicken is fried in the oil.
Ingredients:
Boneless chicken pieces ( 500 g), Chopped green chilies (1-2), Onion (1, chopped), Ground cumin (1 tsp),
Vinegar (2 tsp), Lemon juice (1 tsp), Ginger garlic paste ( 1tsp), Curd (1 tsp), Oil (2 tsp), Salt (1 ½ tsp)
Method Of Preparation:
Put all the ingredients viz. chilies, onions, cumin, vinegar, ginger garlic paste, lemon juice, curd, oil and salt
in the bowl and blend them well until it turns to a smooth paste. Now marinate the chicken pieces in this
mixture and refrigerate it for 40 minutes. Deep fry them until the color changes to golden brown. Now serve
them with tomato sauce or mint chutney.
No. Of Serving:- 3-4
Murgh Musallam Recipe
This recipe is typical Indian dish and is very tasty, but be careful that
you prepare it one day before.
Ingredients:-
For chicken:-
Chicken (1), Onions (finely chopped) (2 large), Tomatoes (peeled & sliced) (225gms/1/2 lb), Garlic (crushed)
(10 flakes), Grated ginger (2 tbsp), Ghee (1 cup), Curd or plain yogurt (1 cup), Lemon juice (1 tbsp), Shelled
peas (3/4th cup), Long grain rice (1 cup), Chopped coriander leaves, Bay leaves (6), Hot water (2 cups), Salt
Spices:-
Garam masala powder (2 tsp), Red chili powder (1 tsp), Cloves (8), Cumin seeds (1 tsp), Brown cardamom
(1), Roasted coriander powder (1 tbsp), Black peppercorns (6), Turmeric powder (1 tbsp)
Take a bowl and add ¾th garlic and ½nd ginger and ½nd garam masala, salt( 1tsp), 1/3rd turmeric ½ of curd
and lemon juice and mix it. Now make the small cuts in the chicken flesh and rub all the paste over the
chicken. Set aside for 2 hrs. Heat the ghee in the saucepan and fry the chicken in it. In another pan fry
onions in the remaining ghee with 2 bay leaves, cloves and cardamom until they become golden. Add
turmeric and chili powder and paste of coriander and cumin seeds along with onions and ginger. Cook it for
10 minutes until the ghee starts to separate and add curd, tomatoes and salt. Now add the chicken and pour
water in it. Cook it in the oven 200 degree centigrade for 1 hr. garnish with garam masala and coriander
leaves just before serving.
No. Of Serving:- 4
Badami Chicken Recipe

Ingredients
Chicken cut into small pieces (1 whole), yogurt (1c),almonds (10), ginger (1), cloves (6), cashew nuts (10),
coconut milk (1c), oil (1/2c), turmeric powder (1/2tsp), cinnamon (2), cardamom (2), garlic (10cloves),
chopped onions (6), salt (to taste) and chili powder (to taste).
First take garlic, ginger, cloves, cinnamon, cardamom, cashew nuts and
almonds then make the paste of all these ingredients in a blender. Take a big vessel, heat oil in the vessel
and add the chopped onions. Fry onions until they turn golden. Now put the ground masala and fry it well.
Add 3 to 4 drops of water while frying the masala. You will notice that the oil floats on the top. Now add the
chicken and yogurt in the vessel. Season the chicken with salt, chili powder and haldi. Keep it to cook for
about 10 minutes and then add the coconut milk in the chicken. Keep it to cook until the chicken gets
cooked. When the badami chicken gets ready then garnish it with coriander leaves and serve it hot with rice
or chapatti
Indian Chicken Dilruba Recipe

Chicken is cooked with onions, cayenne peppers, almonds and
walnuts etc. This is ideal Indian dish.
Ingredients:
Chicken ( 3-4 lb, skin removed), Onions (2 medium), Ginger ( 1 tsp, chopped), Butter (6 tbsp), Cayenne
peppers ( 2-3), Milk ( 1 cup), Yogurt ( 1 cup), Almonds ( ¼ cup), Walnuts ( ¼ cup), Salt,Garam masala,
Turmeric ( 1 tsp)
Take the cilantro and mince it properly. Mix it with almonds, melon seeds, cashew or walnuts for garnishing
(optional). Make the smooth paste of onions and ginger in food processor or mixer. While you are making
the paste, heat the butter in the deep skillet and when butter is heated, add onion-ginger paste and cook it
until it turns light brown with continuous stirring. Now add chicken and yogurt. Mix it well and cook on the
medium heat until it dries and chicken begins to brown in color. Grind the almonds, walnuts, seeds and
cashew into a fine powder and mix them with the milk. Add this mixture in the chicken and add turmeric,
chili, garam masala and cayenne. Cook it on the medium heat with stirring until the sauce becomes thick
and chicken is tender. Serve it with butter roti, tandoori roti or naan.
No. Of Serving:- 2
Malai Chicken Recipe
In this recipe chicken is cooked with onion and tomato paste , red chili
peppers, cloves, cardamom seeds, cream, dhaniya powder and garam masala.
Ingredients:-
Chicken (1 whole), Onion ( large, 1), Tomato paste (1 can), Red chili peppers (1-2), Cumin (1/2 tsp), Garam
masala (1 tsp), Daniya powder (1 tsp), Chili powder (1 ¼ tsp), Ginger paste (1/2 inch), Garlic paste,
Coriander, SaltCloves (2), ,Cinnamon sticks (1/2 inch), Cardamom seeds (2), Bay leaf (1), Heavy whipping
cream (8 ounces), Turmeric
Heat the oil in the skillet and add red chilies, cardamom, cinnamon, cloves and bay leaf. Cook it till the
leaves turn golden brown. Now add onions and fry it for 2 minutes. Now add the garlic ginger paste and fry it
for 4- 6 minutes. Add chicken and fry for 5 minutes. Now sprinkle chili, daniya powder, turmeric and cumin
powder. Cover the chicken with the salt and add water if needed and cook it for 15 minutes till ¾ cooked.
Now add a can of tomato paste and cook it on the low heat. Just before removing it from the heat stir in the
cream and cook it for 2-3 minutes and add coriander leave and garam masala and serve it.
No. Of Serving:- 4-6
Butter Chicken
Butter Chicken, a non-vegetarian delicacy is one of the most popular dishes not only in India but also other
parts of the world. Also known as Murg Makhani, the popular Indian non-vegetarian dish of Butter Chicken is
easily available across many Indian restaurants and eateries all over India especially the north of India.
Butter Chicken is said to have originated from the popular Moti
Mohal restaurant in Daryaganj, Delhi. Butter Chicken is a gravy chicken preparation where butter, cream,
tomato and chicken are the main ingredients.
Ingredients
• 700 gm: Raw chicken
Marinade
• ½ kg: Curd
• 1 tsp: Ginger garlic paste
• 1 tsp: Red chilli powder
• Salt to taste
Gravy
• 100 gm: White butter

• ½ kg: Tomato (pureed)
• ½ tsp: Black cumin seeds
• ½ tsp: Sugar
• 1 tsp: Red chilli powder
• Salt to taste
To Prepare Chicken
• 100 gm: Fresh cream

• 75 gm: White butter
• 4-5: Sliced green chillies
• ½ tsp: Crushed fenugreek leaves
Method
1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth
done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder
and salt. Mix it well.
5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek
leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan.

Spicy Chicken Manchurian Recipe: Ingredients

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Spicy Chicken Manchurian Recipe

Best with fried Rice.

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For the Marinade:

For the rice:

For the Biryani Masala:

Cover pan and cook for at least 5 minutes on a medium flame.

Pot Roast Chicken Recipe

For the gravy:

Add the tomatoes and cook till soft.

Add the water, cover and cook for 20-30 minutes.

Serve with hot gravy and vegetables.

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Add the chicken and stir-fry till well mixed.

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Mix well, and serve garnished with some greens.

Chilli Chicken Recipe

1 lb chicken cut to small pieces

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1 chicken-cut into pieces, washed and wiped

Wash the chicken thoroughly.

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Take the chicken and wash it nicely.

Pepper Chicken Recipe

Turn around over high heat till chicken is almost cooked.

Kerala Roast Chicken Recipe

Chicken Kolhapur Recipe

The Kolhapur masala is ready.

Add paste and simmer on low flame for 5 minutes.

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Ceylon Chicken Fry Recipe

Peeled Chicken -1 kg (cut into medium size pieces)

Grind chillies, pepper, coriander, jeeragam, garlic and ginger.

Note:If you want, you can mix 3 to 4 boiled egg in this

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Wash the chicken n keep aside for water to drain.

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Cut chicken into 1" pieces.

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