Chicken CookBook

Chicken Cook Book Page 1 of 33

Chicken 65 (Spicy Fried Chicken)

INGREDIENTS

2 chicken breasts-skinned, cut bite sized1 tsp chilli powder1 tsp salt1/2 tsp black pepper powder2 egg whites2 tbsp cornflour2 tbsp maida1 cup butter milk2 tbsp ginger-garlic paste2 tbsp oil1 1/2 tbsp lemon juiceoil for deep-frying

METHOD

Mix the chicken, salt, black and red pepper and keep aside for half an hour then mix in the cornflour, maida and egg white.

Heat the oil for deep-frying and fry chicken pieces first over high heat, then medium, till cooked through and a light brown.

Heat two tablespoons of oil and add garlic and ginger pastes and fry till brown. Lower the heat to medium and add butter-milk, and salt to taste.

Bring to a boil and add the chicken pieces. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed /evaporated and the chicken looks dry.

Butter Chicken

INGREDIENTS

700 gm raw chicken

Marinade 1 tsp red chilli powder1 tsp ginger garlic pastesalt to taste½ kg curd

Gravy100 gm white butter½ tsp black cumin seeds½ kg tomato - pureed½ tsp sugar1 tsp red chilli powdersalt to tasteprepared chicken75 gm white butter100 gm fresh cream4 sliced green chillies½ tsp crushed fenugreek leaves

METHOD

For the marinade,mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.

For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

Cook till chicken is done.

Butter Chicken is ready to eat.

Serve hot with rice or naan.

Chicken Bharta

http://www.ndtvcooks.com/glossary/cookclass.asp

http://www.ndtvcooks.com/glossary/glossary.asp










INGREDIENTS

1 tandoori chicken - deboned and cut into small pieces2 tbsp butter1 tsp oil1 tsp kala jeera 1 cup tomato puree2 tsp salt3/4 cup (180 g) creamA few strips of green chillies - cut lenghtwise, for garnish

METHOD

Heat the butter and oil, and when the butter melts, add the kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.

Add the salt and the chicken pieces and turn around a few times till the chicken pieces are coated with the puree and heated through.

Add the cream and turn around a few times till well blended and hot.

Serve immediately, garnished with the green chillies.

Chicken Chettinad (Spicy Chicken as made by Chettiars)

INGREDIENTS

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

Paste100 gm onions50 gm ginger50 gm garlic50 gm fennel seeds20 gm cumin seeds25 gm peppercorns10 gm red chillies100 gm coconut

METHOD

Grind the ingredients for the paste. Clean and cut the chicken into 16 pieces.

Marinate the chicken with the paste.

Chop the tomatoes, coriander leaves and the onions.

Heat oil and add the cinnamon, cardamom, cloves and cumin, Sauté. Add the chopped onions and the curry leaves.

Sauté until the onions are golden. Add the tomatoes and sauté for 5 minutes.

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

Add enough salt, cover with a lid and cook until done.

Add more chilli or pepper if required. Serve garnished with coriander leaves.

Chicken Masala (Chicken in a Spicy Sauce)








INGREDIENTS

1 kg chicken (broiler)-skinned and cut into pieces2 tsp chopped ginger- (ground with garlic) 1 tsp chopped garlic3 cups roughly chopped onions 2 cups finely chopped tomatoes2 tsp cumin seeds1 tsp garam masala1 bay leaf2 tsp salt, or to taste1/2 tsp turmeric1 tbsp powdered coriander seeds1/2 tsp powdered red pepper or to taste1/4 cup oil2 tbsp chopped coriander leaves2 tbsp cream for garnish

METHOD

Heat oil and add cumin seeds. When they splutter, add onion mixture and sauté over high heat till light brown.

Add the tomatoes, and sauté till fat separates. Add the garam masala, salt, turmeric, coriander powder and the red pepper and mix well.

Keeping the heat high, add the chicken pieces and turn around till they look a little opaque. Add 1/2 cup water, bring to a boil.

Lower the heat and cook covered till chicken is cooked through. Takes 20-25 minutes.

Serve hot garnished with the cream and the coriander leaves.

Chicken Methiwala

INGREDIENTS

100 ml oil 3 cloves 2 split brown cardamoms

3 sliced onions 1 tbsp chopped garlic 1 tbsp chopped ginger seeded green chillies 600 ml water 2 tbsp kasoori methi 1 chicken without skin - jointed 100 ml yogurt 1 tsp red chilli powder 1 tsp turmeric salt to taste

METHOD

Heat oil in a large pan. Add cloves and cardamoms. After 10 seconds stir in onions, garlic, ginger and green chillies. Allow onions to soften.

Add 150 ml water and bring to a boil. Allow it to reduce by half before adding methi leaves.

Pour in 50 ml water and cook until ingredients colour.

Add chicken, yogurt, chilli powder and turmeric. Season with salt and pour in remaining water. Simmer until chicken is tender. Serve hot.










Chicken Nizami

INGREDIENTS

2 inch piece of cinnamon 1 tbsp hot milk 1/4 cup oil 1 medium onion-chopped

1 tsp ginger-garlic paste 2 bayleaves 1 1/2 kg chicken-cut into 8 pieces 1/2 cup water 4 green chillies 1/4 cup coconut-soaked in 1/2 a cup of hot water coriander leaves-roughly chopped4 tbsp yogurt-whipped 1/4 tsp saffron 4 tbsp cream-whipped

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

METHOD

Grind all the ingredients from cumin seeds to the cinnamon to a fine paste.

Extract the milk from the soaked coconut and set aside. Heat the saffron for 2 seconds, crush it, and then soak in hot milk.

Heat oil and fry the onions till it is golden-brown. Add the ginger-garlic paste and fry for a couple of minutes. Add the ground paste and bay leaves. Let it simmer for 5 minutes.

Add the chicken pieces and 1/2 a cup of water and continue cooking, for approximately 20 minutes, over a low heat. When the chicken is almost cooked, add the coconut milk, green chillies, coriander leaves and yogurt. Cook till the chicken is tender. Add the cream and saffron and simmer for 2 minutes.

Chicken Reshmi Kabab

INGREDIENTS

Oven temp: 375 F- 205 C

Grind together2 cups chicken keema 1 tbsp vinegar2 tbsp chopped fenugreek leaves or 2 tsp dried1/2 tsp garlic paste

METHOD

Cover and refrigerate the meat mixture to marinate for at least 2hours.

About 25 minutes before serving, shape the meat mixture into long ‘tubes’ around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray). If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook.

Brush them with oil and cook another 2 minutes.










1/2 tsp ginger paste 1 1/2 tsp salt1/4 tsp powdered black pepper1/4 tsp garam masala 2 tbsp chopped coriander leaves1 tsp finely chopped green chilliessome oil for brushing

Garnish with chaat masala, onions and the lemon and serve with a green chutney.

Chicken Rogini (Red Chicken)

INGREDIENTS

1 kg chicken-cut into 8 pieces-marinated with 2 tsp each of ginger & garlic paste for an hour1/4 cup ghee4 cloves1/8 tsp cinnamon-broken small1 tsp chilli powder1/2 cup hung curd1 1/2 tsp salt or to taste1/2 tsp garam masala1/2 tsp kewra essence or water

METHOD

Heat the ghee and add the cloves, cinnamon and chilli powder. Add the chicken and sauté over high heat, till a little opaque. Add the yogurt and continue sautéing 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.

Dhaba Chicken

INGREDIENTS

1 chicken-cut into pieces, washed and wiped3/4 cup oil 1/2 tsp cumin seeds2 bay leaves2 dried red chilly 1 tsp garam masala1 cup onion-chopped1 tbsp ginger garlic paste1 tbsp chopped coriander

1 tsp turmeric powder1 tbsp coriander powder1 tsp red chilly powder

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 sauté for sometime over medium flame till onions are a little soft.

Add ginger garlic paste, powdered masalas, chicken, salt and sauté 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.










salt-to taste Garnish with chopped coriander. Serve hot garnished with the coriander.

Goan Coconut Curry

INGREDIENTS

1 kg chicken1/2 cup coconut creamtamarind pulp extracted out of (20 g) ball of tamarind 2 tbsp cumin seeds-dry roast2-4 whole dried red peppers-dry roast2 tbsp coriander seeds-dry roast1 tbsp poppy seeds-dry roast 3/4 cup grated coconut6 cloves garlic2 tsp chopped ginger1 tsp garam masala1 tsp turmeric1 1/2 tbsp salt1 cup onions-chopped fine8-10 curry leaves1 cup tomatoes-grated 2-3 green chillies-slit1/4 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.

Home-made Tandoori Chicken

INGREDIENTS

Oven Temp; 450 F- 220 C1 kg chicken-broiler2 tsp each garlic and ginger paste 1 tsp garam masala2 tsp red pepper-powdered1 tsp black-pepper-

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.










powdered1 tbsp salt or to taste3 tbsp vinegar OR 1 cup (200 g) yogurtlemon quarters and onion rings for garnish

Kalmi Kabab

INGREDIENTS

Oven temp: 450 F-220 C1 kg chicken (broiler)-skinned and cut into 8-10 pieces1 tsp ginger paste 1 tsp garlic paste 1 tbsp salt1 cup (200 gm) dahi-placed in a colander to drain out excess water2 laung (cloves)-roasted and powdered1/2 tsp dalchini-broken, roasted and powdered1/2 tsp kala jeera-roasted and powdereda large pinch of kesar (saffron)2 tbsp nimbu juice 1/4 cup (30 gm) maida1 egg slightly beaten1 large onion sliced into rings1 tbsp chopped pudina-for garnish1 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.

Kerala Roast Chicken

INGREDIENTS

1 kg chicken5 tsp coriander powder3 tsp chillie powder1/4 tsp turmeric powder1 tsp pepper powder

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










salt-as per taste2 tsp garam masala4 tsp ginger paste4 tsp garlic paste4 tomatoes3 large onions6 green chillies3 tbsp soya sauce4 tbsp oilcurry leaves

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.

Kolhapuri Chicken

INGREDIENTS

1 kg chicken2/3 cup yoghurt1 tsp turmeric powder2 tsp red chilli1 tsp garlic pastesalt to taste1 tsp lime juice2 tsp corn or peanut oil1 bay leaf2 pieces cinnamon6 pieces cloves½ tsp crushed black pepper 2 medium onions2 tsp grated coconut1 large cut tomato2 tsp oil1 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. Sauté till onions turn translucent. Add grated coconut. Sauté 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 five minutes.

Kolhapur chicken is ready. Garnish with coriander leaves.

Serve hot with rice.

Korri Gassi

INGREDIENTS

For the masala1 tsp coconut oil3 tsp coriander powder1 pinch of fenugreek

METHOD

For the masala, heat oil in pan. Add coriander powder, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast them. Now add grated coconut, onions and garlic. Sauté till the










seeds½ tsp fennel seeds8 pieces of pepper corn1 tsp mustard seeds2tsp cumin seeds15 red chillies1 grated coconut2 sliced onions8 pieces of garlic100 ml water

For the main preparation2 tbsp coconut oil 2 sliced onions10 curry leaves2 chopped tomatoes800 gm curry-cut chickenprepared masala1 tsp salt2 tbsp tamarind paste100 ml coconut milk

onion turn light brown. Then add water and grind them together. The masala is ready.

For the main preparation, heat oil in pan. Add sliced onions, curry leaves and sauté the onions till it looses colour. Then add chopped tomatoes, curry cut chicken, prepared masala, salt, tamarind paste and coconut milk. Mix it well

Cover the pan and cook for about 10 minutes. Korri Gassi is ready to eat.Garnish with curry and coriander leaves and serve hot with traditional Mangalore rice roti.

Kundapura Koli Saaru

INGREDIENTS

For the Kundapura paste6-7 cloves1 tsp pepper corn1 tsp cumin seeds4-5 cinnamon sticks2 tsp coriander whole4-5 red chillies½ grated coconut1 cup of water

For the main preparation4 tbsp coconut oil½ tsp cumin seeds10-15 curry leaves4 tbsp chopped onions4 tbsp chopped tomatoes½ kg curry-cut chicken6 tbsp kundapura paste2 tsp salt1 cup of water

METHOD

For the paste, add cloves, pepper corn, cumin seeds, cinnamon, coriander whole, red chillies and grated coconut to a pan and dry roast them. Then put them aside to cool.

Now add water and grind them together. Kundapura paste is ready

For the main preparation, heat coconut oil in pan. Add cumin seeds, curry leaves chopped onions and chopped tomatoes. Sauté the onions till they turn light brown. Now add chicken, kundapura paste, salt and water and mix it well.

Cover the pan and cook the preparation for 15 minutes. Kundapura koli saaru is ready to eat. Serve hot with rice






Malwani Chicken

INGREDIENTS

1 chicken-cut into pieces1 tsp cumin seeds1 tbsp coriander seeds2-3 dried red chillies1 cup coconut-grated1 cup onions-grated2 tsp ginger-garlic paste1 tsp salt or to taste1 tsp turmeric tamarind pulp from 20 gm tamarind1 cup coconut cream

METHOD

Dry roast the cumin, coriander and the chillies. Take them off the pan, and grind them to a paste along with the grated coconut.

Heat oil and add the onions and ginger-garlic paste. Sauté till onions are brown. Add the chicken over high heat and sauté till opaque. Add the ground paste, salt and turmeric and sauté till fat separates.

Add water to cover, bring to a boil, then lower the heat and cook till chicken is tender.

Add the tamarind and coconut cream, simmer for a few minutes and serve.

Murg Aatish Burra

INGREDIENTS

400 gm chicken (thick piece) 2 tsp garlic paste2 tsp ginger paste 1 tsp red chill powder salt to taste1/2 tsp clove powder 1/2 tsp cinnamon powder

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

METHOD

Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic vinegar, for 10 minutes

For the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curd

Add the masala paste made with green chilly, brown onion and coriander stalk to the curd mixture

Add olive oil mixed with red chilly for colour. Marinate the chicken.

Put the chicken on the skewers and cook in a moderately heated tandoor.

Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the tandoor.

When they are done, serve garnished with salad greens.

Murgh Kurkuri (Crunchy Chicken)

INGREDIENTS

1 kg chicken breasts-boneless2 tsp garlic paste

METHOD

Cut chicken pieces into half and prick with a fork.

Marinate in garlic paste, vinegar, salt and black pepper, and keep thus for 2-3














2 tbsp vinegar2 tsp salt or to taste1 tsp powdered black pepper1 cup coriander leaves-chopped2 tsp green chillies-chopped fine1 cup channas-roasted, coarsely pounded1 tsp oilsour lime-to squeeze over the chicken and lemon twists to garnish

hours.

Mix together the channas, coriander and green chillies.

Coat chicken pieces with the channa mixture.

Brush a seasoned pan or a non-stick pan, with oil. Heat the pan over high heat and place chicken pieces in the pan. Turn and lower the heat till chicken is cooked through (15-20 minutes). Brown on both sides, and serve hot with the lemon squeezed over the chicken, garnished with lemon twists.

South Indian Fried Chicken

INGREDIENTS

1 chicken - cut into bite sized pieces 1 tsp salt ½ tsp ground turmeric 5 tbsp oil ½ tsp mustard seeds ½ tsp white urad dal 1 tsp whole fennel seeds 5 whole dried red chillies 2 chopped onions

Papaya salad4 tbsp grated raw papaya

1 tbsp lemonjuice 2 tbsp fried peanuts 1 tbsp chopped coriander

1 tbsp chilli sauce 2 chopped red chillies

METHOD

Rub the salt and turmeric over the chicken. Set aside for 30 minutes.

Heat oil, put in mustard seeds, followed by dal.

After a few minutes add fennel seeds and red chillies. Add onions and fry until golden. Stir in chicken.

Cook over a fast flame for ten to fifteen minutes. Moisten with water to prevent sticking. Remove from oil and serve with salad.

To prepare the salad, mix all the ingredients together and serve chilled.

Zeera Chicken

INGREDIENTS

1 chicken 2 tbsp olive oil 1 tbsp sabut jeera (cumin

METHOD

Heat the oil, when hot add the sabut jeera and stir for I minute.










seeds) 1 tbsp jeera (cumin) powder 1 tbsp coriander powder salt to taste 1 cup of water

Garnish2 onions sliced finely 2 tbsp finely chopped coriander 1 tsp finely chopped green chillies

Then add the chicken, jeera powder, coriander powder, salt and pepper and mix well.

Add 1/2 cup of water, cover and cook over medium heat stirring occasionally till the chicken is done.

While the chicken is cooking, lightly sauté the onions in a little oil till white, add the chopped coriander, green chili, mix well and remove from heat.

Keep aside but do not cover.

When the chicken is done, add the garnish, spoon onto the dish and serve with a nice hot roti.

Chicken Rolls

INGREDIENTS

4 soft rotis (prepared with milk) 4 chicken breasts- cut into 1/2inch strips 6 capsicums 1 ½ tbsp garlic cloves ¼ tsp ground cumin ¼ dried oregano 2 tbsp vinegar 200 ml water salt and pepper to taste

To Garnish2 Shredded green chillies

1 chopped onion 1 bunch of spring onions ½ tbsp oil

METHOD

blend garlic, cloves, cumin powder, oregano, vinegar and water into a paste.

Marinate the chicken in the paste for 2-3 hours.

Heat little oil in a pan and stir fry the chicken over a fast flame until tender.

Place the chicken on the chappatis and make a roll.

sauté the garnishing ingredients for a few seconds in very hot oil and scatter on top of the chicken rolls

Chicken Steak

INGREDIENTS

4 large chicken breasts-boneless 2 eggs-slightly whisked1 ginger paste1 garlic paste

METHOD

Wipe the chicken breasts and beat with a mallet or a knife to flatten. Cut each into two pieces.

Mix the chicken with the other ingredients, except oil. Put aside to marinate for 2 hours or so.










1 cup onions-finely chopped2 tbsp coriander leaves-chopped2 green chillies-finely chopped1 tsp black pepper powderflour-enough to make a thin coating 1 tbsp vinegarsalt to taste oil to pan fry the steaks

Heat a non-stick pan or grill with a thin layer of oil. When hot, place as many pieces of chicken without them touching each other, turning over at once.

If your dish is not big enough to take in all the pieces together, you may have to do them in two lots.

Lower the heat and cook till tender and brown on both sides, turning when one side is done.

Szechwan Styled Chicken

INGREDIENTS

½ kg boneless chicken breasts 4 tbsp corn flour 1 tsp salt ½ tsp five spice powder 75 ml oil 15 dried red chillies 2 tsp finely chopped garlic 2 tsp finely chopped ginger 6 spring onions -cut into 1' lengths

Sauce100 ml chicken stock 2 tsp sugar 1 tbsp soya sauce ½ tsp sesame oil 1 tsp vinegar 1 tbsp Chinese wine/rum ¼ tsp five spice powder ¼ tsp black pepper 2 tsp of corn flour - in one tbsp stock/ water

METHOD

Coat chicken in corn flour, salt and five-spice powder.

Brush off excess.

Stir-fry the chicken until lightly coloured.

Remove from pan.

Pour off all but 3 tbsp of oil.

Add chillies, garlic and ginger.

Cook for 30 seconds before adding onions and all the sauce ingredients.

Bring to a boil, return chicken to pan, heat through and serve with steamed rice.

Chicken Schezwan Rice








INGREDIENTS

250 gm long-grain basmati rice 1 carrot-washed, peeled and chopped 1/4 cup French beans-washed and finely chopped 1 medium green capsicum-washed,de-seeded and finely chopped 3 spring onions-washed and chopped 1 cup chickens-shredded 1/2 cup small shrimp-cooked 2 tbsp soya sauce 1 tbsp celery-washed, ends trimmed and chopped 1/2 tbsp chili sauce 1 tbsp vinegar 1 tbsp Worcestershire sauce 1/2 tbsp ajinomoto (Chinese salt) (optional) 1/4 tsp salt-to taste 1 onion-sliced 3-5 drops oil 1 garlic-chopped 1/2 cup tinned mushrooms-washed, drained and choppedor fresh mushrooms-washed and chopped (optional)

METHOD

Put a tsp of oil in a vessel. Fry the onion till transparent.

Add carrots, beans, capsicum, celery, spring onion and mushrooms, if desired.

Cook for a few minutes until they begin to turn brown. Transfer to another vessel.

Now, fry the chicken and prawns.

Pour a little oil in the vessel. Add chopped garlic.

When it turns brown, remove it and keep aside.

Once the oil is flavoured with garlic, put the rice in the same vessel of oil. Fry it for 5 minutes.

Add all the vegetables, chicken and prawns. Cook the rice in the chicken stock. When the rice is cooked, add all the sauces.

Increase heat and fry for 5 minutes. Stir and serve hot.

Noodle Fry

INGREDIENTS (Serves 4)

300 gm cooked noodles 1 tbsp oil 1 large sliced onion 2 tsp garlic paste 1 tsp finely chopped

METHOD

Heat the oil. Fry onion, garlic and ginger until they soften.

Add chestnuts, sauces and meats. Cook for 1 minute.

Add noodles, bean sprouts and baby corn. Stir and fry for 3-4 minutes. Serve








ginger 8 water chestnuts - peeled and sliced 1 tbsp soya sauce 50 ml strong chicken stock 200 gm cooked chicken 150 gm ham 200 gm prawns - cooked with the tails 150 gm bean sprouts 200 gm baby corn 2 limes - quartered 2 tbsp chopped coriander

Sweet and Sour Ginger dip4-5 red chillies - seeded and chopped 1 chopped onion 1 ½ tsp garlic paste ¾ tsp ginger paste 2 tbsp sugar ¼ tsp salt 3 tbsp vinegar

hot.

For the Ginger Dip, combine all the ingredients together and serve with the noodles.

Chicken In Gravy (by: Smita Singh)

INGREDIENTS

1 kg chicken2 onions - chopped1 inch ginger - sliced4-5 garlic pods - sliced50 gm peanuts2 pinch of sesame seeds 1 stick of cinnamon

5-6 pepper corns2 dry red chillies 1 tsp honey200 gm curd1 cup red wine2 tbsp tomato pureemustard seedsmustard oilsalt

METHOD

Heat mustard oil in a pressure cooker and the mustard seeds to it. When they crackle add the onions, ginger and garlic and fry till they turn golden in colour.

Add the chicken pieces and fry well.

Grind the peanuts, sesame, pepper corn, red chillies, cinammon, honey and curd. Keep aside.

Add tomato puree and cook for some time. Add the wine to it. Cook covered for two minutes.

Add the paste and let it cook covered for another five minutes. Add salt and water. Close the lid of the cooker and cook for 15 minutes till chicken is well cooked.

Serve hot.


Pudina Fish (by: Urmila)

INGREDIENTS

100 gm pudina (mint) leaves500 gm fish8 pods of garlic2 tbsp poppy seeds 1 tbsp mustard seed4 tbsp curd4-5 green chillisalt - as per tasteoil

METHOD

Wash the fish thoroughly and marinate it with salt and curd and keep aside for 15 minutes.

Prepare a fine paste of all the ingredients except oil. Mix this paste with the fish, add a little amount of oil in it.

Keep it covered for some time.

Boil 2 glasses of water in another pan. Add the fish to it and let it cook for atleast 20 minutes.

Serve hot with plain rice.

Chicken/mutton Ala Mint (by: Sanjay Rodrigues)

INGREDIENTS

1 kg Mutton/Chicken200 gms onion100 gms Tomatoes100gm Yogurt1teaspoon corriander powderMint leavesFresh corriander leavesGreen chillies 4-5oil to fryLittle piece of Ginger and GarlicSalt to taste

METHOD

1.Saute the onions and tomatoes lightly.Remove half the quantity and paste these in a mixer with green chillies,corriander,mint,a little of ginger and garlic.

2.To the remaining of the onion/Tomatoes mixture add the chicken and saute slightly.

3.To this mixture add the ground ingredients and cook for some time.

4.Finish off the dish by adding yogurt and add a little of Everest chiken Masala.

5.To present the dish add nice mint on top of the gravy and a little circle of cream.

6.Tastes best with Parathas or Rice

7.Enjoy

Tangri Kabab (by: Tabassum)

INGREDIENTS

8 medium chicken drumsticks2 tsp yoghurt1" fresh ginger scraped2 cloves garlic2 green chillies1 tsp salt1 tsp jeera1 tbsp gram flour1 tsp garam masala powder1 tbsp lemonjuice

METHOD

Skin, wash and dry the chicken drumsticks.

Make deep cuts lenghtwise. Grind all the remaining ingredients into smooth mixture and marinade the drumsticks in it for 5-6 hours.

Pre heat the oven to a high setting (230c) and bake for 10 minutes. Finish it off under a hot preheated grill for 2-3 minutes turning them once. Serve hot and garnish.


onion rings and lemon wedges for garnishinga few drop of red colour

Chilli Chicken (by: Anitask)

INGREDIENTS

500 gm boneless chicken - cut into medium pieces2 tsp ginger-garlic paste3 tsp Soya sauce2 tbsp vinegar1 1/2 tsp red chilli powder2-3 red chillies - crushed red food colour (mixed with 1 tbsp of oil)

For garnishgreen chillies - slit and fried in oil1 tsp red chilli powder

METHOD

Marinate the chicken with all the above ingredients and leave overnight.

Heat oil in a broead pan and saute the chicken in it.

Keep stirring and when the chicken is done add 3 tbsp of tomato ketchup and mix well.

Serve hot.

Chicken Biryani (by: Tapas)

INGREDIENTS

500 gm basmati rice1 kg chicken - cut to 8 pieces6 tsp onion paste4 onions - sliced4 tsp ginger-garlic paste 2 bay leaves3 dry chillies2 tsp sugar salt2 tsp haldi - optional3 tsp shah jeera - fried and powdered 3 tsp jaifal - fried and powdered 3 tsp javitri - fried and powdered 3 tsp sabut jeera -

METHOD

Put chicken, bay leaves, sabut jeera, dhania, pepper, dry chillies, ginger garlic paste, salt, garam masala and water in pressure cooker.

Keep on flame till one whistle.

Put on seam and heat for 6 minutes. Keep lid on till cooker cools.

Filter off the meat pieces and keep the stock after filtering. Fry meat in white oil and keep aside.

Heat adequate amount of ghee and white oil and fry onions. Add powdered garam masala, ginger garlic paste, bay leaves, dry chillies, pepper and fry.

Add rice and mix well.

Add the chicken and boiled fried potato and mix well.

Now add the stock and 3-4 drops kewra essence and close lid of cooker and keep on high flame till one whistle.

Immediately sim/lower the flame and keep for 8 min. Now turn off flame and keep


fried and powdered 3 tsp dhania - fried and powdered 3 tsp black pepper - fried and powdered gheewhite oilbutter3-4 drops kewra essence

pressure cooker lid on till cools down naturally.

Open lid and add powdered and fried shahjeera jaiphal and javitri and grated butter.

Chicken Biryani (by: Sadia Thiryayi)

INGREDIENTS

12 pieces of chicken 4 cups rice-soaked in water for 20 minutes 1 1/2 cups oil3-4 tbsp ginger-garlic paste3 onions-sliced 7 medium sized tomatoes-chopped7-8 green chillies1 bunch coriander leaves1 bunch mint leaves2 tsp chilli powder1 tsp garam masala powder salt to taste accordingly4 tbsp curd-beat till smooth3 green cardamoms1 cinnamon stick1 bay leaf

METHOD

Heat oil and add onions and fry till brown. Take out some of the fried onion and drain on a tissue paper. Add ginger garlic paste and fry for 3 minutes.

Add the chicken pieces along with salt and fry for 5 minutes. Then add chilli powder, coriander leaves, mint leaves and green chillies along with green cardamom, cinnamon stick, and the bayleaf and fry for another 10 minutes.

Now add the chopped tomatoes and allow it to cook for 10 minutes. Add the curd and cook till chicken is done and oil starts settling on top of the vessel.

For the rice, take a vessel and add water in it and bring to boil. Add salt to taste and add the soaked rice and cook till half done.

Drain rice in a colander and place in a vessel and add the chicken curry to the rice and mix. Add the fried onions on top of the rice and chicken mixture.

Garnish with fresh coriander leaves and serve with cucumber raita. Cover the vessel and bake for 25minutss at 350F.

Burmese Chicken (by: Som Kapoor)

INGREDIENTS

1 large onion6 cloves of garlic1/2 inch ginger1 tsp turmeric2 tsp fish sauce1 tsp salt1 kg chicken pieces2 green chillies chopped2 tsp of ground nut

METHOD

Marinate chicken with salt / turmeric / 1 tsp fish sauce for 20 minutes.

Heat oil in a pan, add onion, garlic, ginger and chillies and fry till oil separates.

Fry the marinated chicken for 15 minutes, add 1 tsp of fish sauce, 2 cups of water bring it to a boiling point and then simmer on low heat till cooked. Serve with rice.


oil or vegetable oil2 cups of water

Khauswe (by: Santwana Korada)

INGREDIENTS

1/2 kg chicken - boiled with salt dalchini, elaichi, lavang (keep stock)4-5 pkts of coconut milk6-8 eggs - hard boiled and sliced2 pkts noodles - put in boiling water with salt to cook, strain, pour cold water, apply 1 tsp oil to it and keep aside75-100 gm besan - mixed in a little of the stock and blended well with no lumps2 tbsp ginger-garlic pastemirchi powder to tasteajinomoto and soya saucekothmir cut fineonion sliced thinnimbu

METHOD

In a deep pan put 2 tablespoons oil & when hot add adrak-lasun paste and fry. Add boiled chicken (not stock) and fry for three minutes.

Add mirchi powder, little salt and fry. Then add stock.

When that boils, add coconut milk and mix thoroughly.

Add the stock mixed with besan, can also add water if the mixture is too thick and stir continuously as it will otherwise burn.

After five min add half of the sliced eggs and cook till besan curry gives cooked taste. Add ajinomoto before removing from fire.

To Serve: In a deep dish put noodles-pour khawswe curry-top up with sliced eggs, kothmir, onions, squeeze lime juice and soya sauce if needed.

Tasty Jeera Chicken (by: Babitha Suvarna)

INGREDIENTS

1 kg chicken4 tsp red chilli powder3 tsp jeera 1 pod of garlic 1/4 cup vinegar1 tsp haldi powder1 tsp lemon juice salt to taste3 onions-chopped4 tsp coconut oil

METHOD

Wash the chicken pieces, drain water, apply haldi, lemon juice and salt, keep it aside.

Grind the red chilli powder, jeera and garlic with vinegar. You can add very little water. Prepare a fine thick paste.

Apply this to chicken pieces. Add the chopped onions. Mix it well. Keep aside for 1/2 hr-1 hr.

Transfer the contents to the non-stick pan and cook. First it leaves water. When chicken is almost cooked, higher the flame and don't forget to drop 4 tsp of coconut oil (not other oil) to the sides of the pan.

Pepper Chicken (by: Farah Sukhla)


INGREDIENTS

1/2 kg small chicken pieces-washed and cleaned3 medium sized potatoes cut into roundels2 tsp pepper powder1 1/2 tsp ginger garlic paste1 tbsp white vinegarsalt to taste1/2 tsp haldi powder1 1/2 tbsp oil2 pinches of sugarcoriander leaves for garnishing

METHOD

In a nonstick frying pan heat oil, add ginger garlic paste stir till raw smell disappears then add rest of the ingredients one by one.

Mix thoroughly. Avoid adding any water, cover and cook on low flame, checking frequently and stirring so that it doesn?t get burnt.

Cook till well done. Garnish with coriander leaves. Serve with bread.

Shahi Murg (by: Gaurav Ghosh)

INGREDIENTS

1 kg chicken - cut into 8 pieces50 gm yoghurtsalt to taste15 ml lime juice/vinegar75 ml oil - 3 gm whole garam masala40 gm ginger-garlic paste2 gm turmeric powder6 gm jeera powder 6 gm coriander powder75 gm onion paste - (use boiled onion)100 gm cashew and charmagaz pastesalt - to taste3 drops kewra essencemittha attar - few drops20 ml fresh cream3 gm Indian masala powder2 tbsp ghee

For garnish:

METHOD

Marinate the chicken pieces with yoghurt, lime juice/vinegar and salt. Keep aside for an hour.

Fry in hot oil and keep aside.

Heat oil in a handi and add garam masala whole and saut頵 ntil a sweet aroma appears.

Fry the ginger-garlic paste until water dries up. Mix the powdered masalas in little bit of water and put it in the handi and fry well until the water evaporates.

Add the boiled onion paste and fry well till oil floats on top.

Add the cashew and charmagaz paste and fry well until water evaporates. Add the chicken pieces and bring to a boil. Adjust the salt.

Adjust water and cover tightly until cooked. Finish with few drops of kewra essence, mittha attar, fresh cream and mix well.

Put off the flame and sprinkle Indian masala powder and ghee and mix well.

Serve with rice.


10 ml fresh cream5 gm ginger juliennecoriander leaves - finely chopped

Chicken Chettinad (by: Senthakanna)

INGREDIENTS

1/2 kg chicken 1piece ginger-chopped10 flakes of garlic-chopped1 tsp pepper powder2 tsp red chilli powdercurry leaves1 onion-chopped1 tomato-choppedbay leaves1 cinnamon stickturmeric powder saltoilcoriander leaves-to garnish

METHOD

Heat oil in a kadai add bay leaves, cinnamon and curry leaves.

Then add onions, tomato, ginger, garlic (chopped) and saut頦 or a while.

Add the chicken pieces to this along with turmeric powder. Put chilli powder and mix well.

Add some water. When the water is absorbed and the chicken is cooked add pepper powder and mix well. Let it cook for some time.

After it becomes dry transfer in the serving dish and garnish with coriander leaves.

Chicken Mughlai (by: Lini)

INGREDIENTS

1/2 kg boneless chicken - cut into small pieces2 large onions - finely chopped1 tomato - chopped1 tsp cumin seeds1 piece ginger - chopped10-12 flakes of garlic - chopped4 green chillies - finely chopped1/2 tsp red chilli powder1/4 tsp dhania powder1/2 tsp garam masala powder1 tsp tandoori chicken masala

METHOD

Marinate the chicken pieces and keep aside for 1/2 hour.

In a handi, heat 2 tsp of oil. To the oil add cumin and let it splutter.

Then add the chopped ginger, chillies and garlic. Saute well. Next add the chopped onins and fry till golden brown.

Now add chilli powder, dhania powder and garam masala powder. Fry till the masala is done.

Add chopped tomatoes and mix well till the tomatoes are properly done.

Then add tandoori masala and chicken pieces and the prepared paste. Mix well. Add salt if required.

Cover and cook till chicken is done.


Grind to a paste10-15 cashewnutscoriander leaves1/4 tsp khus-khus

Marinade1/4 tsp haldisalt pepper

Broast (by: Fatima Mohd)

INGREDIENTS

chicken red chilli powderginger-garlic paste hot saucesalt corn flourhaldi

METHOD

Marinate the chicken with red chilli powder, haldi, salt and ginger-garlic paste.

Pressure cook it for some time.

Drain the water and marinate the chicken again with chilli sauce and corn flour and keep it in the freezer for about 30 minutes.

Take it out and fry.

Low Fat Chicken (by: Ajay Chhabra)

INGREDIENTS

500 gm chicken - a breast and a leg3 onions - chopped1 tbsp ginger-garlic paste2 tomatoes - chopped8 black olives - sliced 1 tbsp olive oil1 tbsp Worcestirshire saucesalt to taste1 tsp black pepper - freshly ground 1/2 green pepper1/2 yellow bell pepper

METHOD

Clean, wash and cut chicken into four pieces. Marinate the chicken with Worcestershire sauce for 45 minutes.

Heat olive oil in a non-stick pan. Add the chicken and fry till golden brown and remove it.

In the same pan add ginger-garlic paste and chopped onions and fry till light brown in colour.

Add sliced olives and chicken. Add salt and black pepper and cook for 5-7 minutes.

Add the sliced tomatoes, stir fry for 2 minutes. Remove from fire and put in a plate, garnish with juliennes of green and yellow bell peppers and serve.

Egg Masala (by: Geetha)

INGREDIENTS

4 eggs2 onions

METHOD

First boil the eggs, cut them into pieces and keep aside.


3 tomatoes4 green chilliesoilsalt

Heat the oil add mustard seeds. After it splutters add chopped onions and chillies and fry for some time.

Then add the tomato and salt and stir well until it mixes well.

Add the egg pieces (first put the albumen) and mix well. Then add the yolk.

Fry for some time and serve hot.

Madras Red Fish Curry (by: Sheetal Mehta)

INGREDIENTS

1 1/2 pounds of skinless and boneless non-oily fish fillets (sole or flounder)-cut into 4 pieces 1 tbsp of curry powder 1/2 cup of unbleached flour for dustingcoarse salt to taste 3 tbsp of light vegetable oil 1/2 cup of finely chopped onions 1 tsp finely chopped garlic 1 tsp ground red pepper, paprika, or their combination 1 tsp mustard powder 12 curry leaves or 2 bay leaves 2 cups water 1/2 pound of plum tomatoes-peeled, seeded, and chopped 1/4 cup tamarind watercurry leaves or cilantro sprig for garnish

Curry Powder2 tbsp coriander seeds 2 tsp fenugreek seeds 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp black

METHOD

Place the fish on a plate and rub over with the curry powder and salt. Heat 3 tablespoons of oil in a large non-stick frying pan until hot.

Lightly dust fish pieces with flour and add to the oil. Cook until fish is lightly browned, about 1 minute, turning once. Do not fully cook fish. Remove fish to the plate.

To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the onions are soft, about 3 minutes. Stir in the water, tomatoes, and tamarind and bring to a boil.

Simmer until the sauce is reduced and thickened, about 8 minutes. Gently slip in the fish and the accumulated juices. Cook until the fish is heated through, about 2 minutes. Serve garnished with herbs.

(I found this recipe on the internet. I tried it and it's a v. good recipe. You might want to alter the amount of tamarind according to your taste. This recipe is courtesy Julie Sahni's School of Indian Cooking)


peppercorns 1/2 tsp fennel seeds 1 (3-inch) stick cinnamon 5 whole cloves 1 tbsp turmeric 1 tsp ground red pepper

Combine coriander, fenugreek, mustard, cumin, black pepper, fennel, cinnamon, cloves, and grind to a fine powder using an electric grinder. Stir in the turmeric and red pepper and transfer into a jar. Cover tightly and keep in a cool dry place. Yield: 1/4 cup

Bengali:murgir Jhol (by: Sohini Ray)

INGREDIENTS

1 kg chicken pieces(skinless)1 tsp turmeric1 tsp sugar2 large onions4 medium potatoes (cut into halves)2 tomatoes (de-seeded and sliced)2 tsp ginger paste2 tsp garlic paste1 tsp juice of ginger and garlic paste1 tsp cumin seed paste1 tsp garam masala paste (cardamom, cinnamon, cloves)1 tsp garam masala powder2 bayleaves1 tsp red chilli paste1 tsp ghee (clarified butter)4 tsp mustard oilsalt to taste

METHOD

Marinate chicken with turmeric powder, salt, 1/2 tsp garam masala powder, 1/2 tsp sugar, 1/2 tsp ghee, 1 tsp ginger-garlic paste for 30 minutes. Fry the potatoes and leave aside.

In a wok, add mustard oil. As it becomes hot, add bay leaf and onions. Fry in low flame till golden brown. Add garlic, ginger, cumin paste, red chilli paste and garam masala paste in low flame.

Add the tomatoes, salt, sugar to the fry and stir till oil separates. Add the marinated chicken and stir for 5-7 minutes, till oil separates. Add the fried potatoes. Add 2 cups water.

Bring to boil, and then continue cooking in low flame till the potatoes and chicken become tender and you have desired amount of juice.

Finally, add ginger-garlic juice, 1/2 tsp ghee and garam masala powder. Serve hot with steamed rice or rotis.


Chicken Pateelaywala (by: Kulwant)

INGREDIENTS

600 gm chicken1/3 cup mustard oil4 large onions2 tbsp ginger-garlic paste4 cloves2 bay leaves7-8 peppercorns1 black cardamom1 cinnamon stick1/2 cup hung curd1/2 cup mint leaves-chopped

METHOD

Take a brass pateela and put mustard oil into it. Heat oil till smoke and smell comes from the oil. Reduce the flame. Put all the garam masalas into the heated oil and allow to fry for 1 minute.

Add the chopped onions and fry till golden brown followed by ginger garlic paste. Fry for another 2-3 minutes & add turmeric powder, chilli powder, dhania powder and fry it for 1 minute.

Add chicken pieces into the fried masala and fry for 5-6 minutes. Add curd and mint leaves and fry for 2-3 minutes. Add 2 cups of water and simmer it for 15-20 minutes.

No garnishing at all please. Enjoy the real hot taste of chicken pateelaywala with moti roti and onions.

Spaghetti Chicken (by: Madhura Rele)

INGREDIENTS

500 gm boneless chicken 1 pkt spaghetti2 tbsp maida1 litre milk500 gm butter100 gm cheese salt-as per tasteblack pepper powder-as per taste

METHOD

Wash and boil the chicken and keep aside, in a pan.

Boil the spaghetti in a pan when it is done strain the water and keep aside. Melt the butter and put 2tbs of flour (maida) and fry till light brown the add boiled milk to it.

Keep stirring till the mixture slightly thickens add the boiled chicken to the mixture also add the stalk of boiled chicken and boiled spaghetti to it add salt and pepper to it.

Lastly top it with cheese either keep it on the gas on a low flame or heat it in the microwave till the cheese melts.

Jatpat Dry Nimbu Chicken (by: malkeet hundal)

INGREDIENTS

chicken 1 kg ,3 lemons,1 table spoon black pepper,100gm butter,salt,chat masala

METHOD

Take a pressure cooker put butter ,chicken ,black pepper, salt for taste.close the cooker lid.keep for 3-4 whistles.jatpat nimbu chiken is ready.take out the chicken sprikle lemon juice & chat masala.serve hot.

The best thing about this recipe is u can make chicken in 10 min & completely masala free.best for childrens.

Chicken Fry (by: Latha Subramanyam)

INGREDIENTS

1 kg chicken 1kg4 tbsp oil

METHOD

Wash the chicken pieces and keep it aside.


ginger garlic 4 onions 4 cinnamon sticks 10 cloves2 tbsp black pepper2 tomatoes2 tsp red chilly powered 1/4 tsp turmeric powdersalt to tastecoriander leaves - finely chopped

Grind the onions to paste, grind ginger,garlic, cinnamon cloves and pepper together.

Heat oil in a pan, add the ginger garlic paste and stir fry. Then add the onion paste and fry the mixture till the raw smell evaporates.

Add turmeric power, red chilly powered and keep stirring. Add chopped tomatoes and fry till the oil seperates.

Now add the chicken pieces and stir well. Add salt and cook the chicken on low flame.

Keep stirring every 3 minutes. Once the chicken is fully cooked garnish with chopped coriander leaves and serve.

Chicken Manchurian (by: Surekha)

INGREDIENTS

200 gm boneless chicken-cubed2 eggssalt1/2 tsp ginger garlic paste1/4 tsp pepper4 tbsp cornflour oil to deep fry4 garlic & 4 green mirch-cut into small pieces2 tbsp coriander-thinly sliced1 tbsp soya sauce 1/2 tsp ajino mottosalt1 1/2 cup water1 tsp cornflour-mixed in 3tsp water2 tbsp oil

METHOD

First mix all the ingredients in 1 except chicken and make it to a batter like medium thick and then dip the chicken and deep fry it till golden brown and drain.

Then take a pan and little oil and then add the pieces of garlic, green mirch, coriander and fry them till ginger turns golden brown then add water and boil till bubbles show up and add salt.

Then add chicken pieces stir and keep for 4 mins till chicken is sponge soft. Then add cornstarch mixed in water and it gets thick. Now add soysauce, ajinomotto,and fry for some time. Till the gravy is dry.

At last add coriander fried cashews, it comes out deliciously both to eyes and mouth. (If u want u can add red orange colour).

Fish Cabbage (by: Mrs Bina Singh)

INGREDIENTS

250 gm fish-cut into small pieces500 gm cabbage-chopped1 tsp ginger and cumin seeds paste1 potato-cut into small pieces1 tomato-chopped 2 green chillies-chopped

METHOD

Add a pinch of turmeric powder and salt into the fish and mix well. Deep fry them till golden brown.

Heat 2 tsp oil in a pan and add the ginger paste, green chillies, potato and bay leaves.

Fry for a few minutes. Add cabbage, tomato, salt and turmeric powder. Cover and cook for ten minutes.

Add fried fish. Cook for another 6 to 7 minutes. Serve hot with chapatti or rice.


1/2 tsp turmeric powder1 bay leaves salt to tasteoil as required

Kerala Christian Chicken Masala (by: ciji)

INGREDIENTS

1 Kg Chicken ? cut into small pieces3 big onions ? cut into small light slices2 red tomatos ? cut into small pieces4 long green chilies ? cut into small piecesGinger garlic paste ? 3 teas spoon1 teas spoon red chilly powder2 teas spoon Coriander powder1 teas spoon turmeric powder1 teas spoon pepper powerCurry masala ? 3 teas spoon (Patta, grambu, Jeera, cardomom, curry masala etc)Oil ? 4 teas spoon1 teas spoon mustard10 Curry leaves Salt to taste

METHOD

Mix chicken with chilly powder and turmeric. Marinate it for a half an hour.

Pour oil in a hot pan. Put mustard and curry leaves. Then add ginger garlic paste. Fry it till golden brown. Add coriander powder, pepper and curry masala. Mix it well; to this add onions and fry till golden brown. Add green chilies and tomatoes. Once the gravy is mixed well add the marinated chicken pieces. Mix well and cook for 20 minutes. Try not to pour water. If it is too dry then pour just enough water to cook the chicken. Cook till the curry is dry. Garnish the dish with mint and coriander leaves.

Chicken Sialkoti (by: Virender Sahdev)

INGREDIENTS

Chicken in medium pcs (about 500gm), red tomatos 200gm, dry coconut powder 100gm, dhania powder 1 tsp, haldi powder 1/2 tsp, red chilli powder 3/4 tsp, jeera few grains,

METHOD

Marinate chicken in white vinegar for 30 mts.

Heat soya oil. cook drycoconut powder till light brown, add peeled tomato pcs and dhania powder 1 tsp, haldi powder 1/2 tsp, red chilli powder 3/4 tsp, jeera few grains, dhania powder 1 tsp and cook till tomatoes are almost cooked. Add chicken pieces and cook for 15 minutes. Add some hotwater to level of ingredients. Cook in pressure cooker for ten minutes on low heat after pressure in attained. Let the cooker cool down without removing the pressure. Serve hot.


dhania powder 1 tsp, soya oil 3 desertspoonfuls,salt to taste.

Dark Hot Chicken (by: medha devdas)

INGREDIENTS

chicken 1/2 minced onion 1 cup,ginger garlic paste 1 tbs, green chilles 1 tbs,red chilli powder, garamasala powder 1/2 tsp,tamoto sauce 2 tbs, soysauce 1 tbs,sugar 1/2tsp, 1/2 tsp pepper powder,oil 2tbs, salt according to your taste.

METHOD

method:wash the chicken,in a bowl add minced onion 1/2 cup ,green chilles salt marinate for 1/2 hour.take kadai heat oil add minced onion stir,to this add ginger garlic paste stiradd marinated chicken to this mixture stir, then add pepper stir,let it biol for 10 mts. now add garamasala stir add sugar tamotosauce and souysauce stir let it cook for 10 more mts till it become tender garnis with coreander. this chicken is for side dish

Egg Thoran (by: nisha)

INGREDIENTS

4 eggs-hard boiled,2-3 onions,3 green chillies,1cupcorander leaves chopped,1tabl spoon oil,1/4 cup grater coconut(optional)

METHOD

pour the oil into a pan and add the onions & chillies into it .saute till onions r soft.then slice the eggs and add into pan.cook on low flame for 5 mins.do not cover the pan.then add corianer & conut & leave on high flame for 2 mins.serve with hot rice.

Chicken Shahi Biryani (by: harshad narvekar)

INGREDIENTS

1 kg BOneless chicken,4 onions finely choped5 Green chilies150 gram galic/ginger paste3 spoon fresh grinded black pepper powder2 spoon Jeera powder2 spoon dhaniya

METHOD

Cook rice till it is half cooked.

Marinate chicken with curd, garlic/ginger paste,2 green chilies finely choped,jeera powder,dhaniya powder ,black pepper for 1 hour.

Put Ghee in a Kadai then put all the garam masala mentoinied then put Elaychi,Put Onions and Stir till onions seperate from oil,put remaining green chilies,then put the marinated chicken ,keep for 5 mins,Put the cashenuts Paste.Make layers of half cooked rice and chicken cover with a plate and seal using wheat (bunna atta).keep for 12 mins ,garnish with cashenuts and corriander.

TIP To Be Remembered :


powder200 gram cashwenuts grinded1/4 cup ghee 250 gram curd4 Elaichi2 sticks Dalchini4 cloves 4 bay leaves Coriander to garnish1/2 kg rice

Put the Cashenut Paste only before the the rice is layered on the chicken.

Do not use water.

Chicken Oriental (by: kirti mohan)

INGREDIENTS

1/2 kg chicken , 2 spoons garam masala ,2 teaspoon turmeric powder, 4 teaspoons cinnamon powder , 200 grams ginger-garlic paste, 1/2 cup curd , chicken masala powder , 2 tomatoes diced , 2 potatoes diced . 4 chillies slit , lemon juice (as required) , pudina leaves (6) , salt to taste.

METHOD

1) smear the curds over the chicken well . then , mix the chicken with ginger-garlic paste ,garam masala ,cinnamon powder , chicken powder , lemon juice , turmeric powder , salt and marinate it for 1/2 hour.

2)after 1/2 hour fill a 'tava' with 2 teaspoon oil and put the chicken into it. put the potato , tomato and the chillies along (no need pre-boiling of potatoes).then let the chicken cook in simmer for 15 minutes . after 15 minutes add the pudina leaves and leave it for another 15 minutes.

3) after 15 minutes remove from stove, garnish with pudina leaves , lemon and coriander leaves.chicken oriental ready to eat !

4)time requred:1 hr 15 mins including time for marinating.

can be eaten with:anything

Egg Biryani (by: Asha Ramalingaiah)

INGREDIENTS

2 cups of washed basmati rice-soaked for 10 minutes6 large eggs1 onion sliced thin10 green chilis slit1 bay leaf4 cloves1/2 tsp peppercorns1 inch cinnamon1 tsp each of ginger and garlic paste1 tsp pulao masala2 tbsp of oilsalt to taste

METHOD

Hard boil and shell 4 of the 6 eggs.

Heat oil in a large dish and add the whole spices.

After a few seconds add the onion and green chillies along with the ginger garlic paste.

Fry till light brown. Now break the two eggs into the pan and scramble.

Add the drained rice to it and fry for a minute.

Season with salt. Now put the boiled eggs into it and pour 4 cups of water.

Cover and cook till the rice is half done.

Stir in the pulao masala and a little bit of lemon juice (optional) and mix gently.

Cover and cook till all the water evaporates and the rice is done.


Garnish with coriander and serve hot.

Chicken Khorma (by: Gowtham K Karingi)

INGREDIENTS

2 kg of chicken pieces500 gm sour yoghurt100 gm desiccated coconut1 kg onion2 tsp garam masala powder (clove, cinnamon, cardamom and shahi jeera)1/2 tsp pepper powder100 gm ginger-garlic paste50 gm green chillies1 tsp turmeric powder2 tsp coriander powder300 gm cooking oil1 cup watera sprig each of coriander and spear mintsalt to taste

METHOD

Chop the onions into fine slices and fry them till golden brown.

Marinate the chicken pieces for 10 minutes in 2 tsp of salt , turmeric powder, garam masala, coriander powder and ginger-garlic paste.

Put the marinated chicken pieces when the onion is fried. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes.

Then add desiccated coconut, pepper powder, chopped coriander and mint leaves.

Cover and allow it to cook for 15 minutes. Serve hot with rice

Chicken Tikka Masala (by: Gowtham k Karingi)

INGREDIENTS

800 gm chicken ? boneless, cut into cubes3 tbsp ginger & garlic pastesalt to taste3 tsp lemon juice 2 tsp white pepper powder2 tbsp vegetable oil1 tsp chilli powder1 tsp garam masala1/2 tsp cumin powder1 tsp coriander powder

METHOD

For the chicken tikka

Marinate the chicken dices using all the ingredients & leave it aside for 1 whole hour.

Take them and bake them well in a pan with the flame very low in the stove or you can put the chicken on the grill and cook it till they are cooked.

For the Masala

Heat oil in a thick bottom pan. Fry onions till they turn golden brown.

Add ginger & garlic paste and let them fry till the oil separates.

Add crushed dried fenugreek leaves.


1 cup yoghurt-beaten well

For Masala3 tbsp vegetable oil1 onion-sliced1 large tomato - finely chopped3 tbsp tomato puree2 tsp Kashmiri chilli powder2 tsp ginger & garlic paste1/4 tsp turmeric powder2 tsp coriander powder 1 tsp ginger & garlic pastesalt to taste2 tsp garam masala powder1 tsp dried fenugreek leaves2 tsp cream ? optionalcoriander leaves

Add all the masala powders to it, and then add the chopped tomatoes & the tomato puree.

Add salt to taste and then add little warm water.

Finally add the cooked chicken pieces, and let the gravy come to a boil. Let it cook for another 3-4 mins or till the sauce gets thick

Remove the pan from the stove and add the coriander leaves, and the cream (optional)

Fish Hariyali (by: shonali)

INGREDIENTS

4 thick fillet of rohu 2 med onion made into a paste3 flakes of garlicone bunch of spinachcoriander leavesturmericgreen chilliesoilsalt to taste2 tsp of lemon juice

METHOD

Boil the spinach and blend it to make a paste.

Wash the fish and apply the lemon juice and keep it for some time to remove the fishy smell. Wash it off. Now marinade the fish in turmeric and salt. Heat oil in kadai and fry the filets on both sides.

In the same oil add the onion paste and fry till the oil separets. Now add the garlic-coriander-chillies(made into a paste) and continue frying. Then add the turmeric powder and the spinach paste and fry for some more time. At last season it with salt.

When it is done add the fried fish pieces and coat it with the masala on both the sides.

Serve with jeera rice

Tawa Murg Tangri (by: Subhashish Ghosh)

INGREDIENTS

chicken legsginger-garlic pastemustard oil

METHOD

Firstly, clean and make deep slits in the legs.

Maranate the chicken legs in the ginger-garlic paste, add the hung curd.


garam masalabutterhung curdsalt to tastechat masala

If you have time in hand, then leave the legs marinated overnight.

Before making the chiken, rub off the extra marinade, add salt to taste and the mustard oil.

Heat the tawa, add the chicken, when half done brush with butter.

Cook till done. seve with chat masala, lemon wedges and onion rings. Enjoy.

Bengali Hilsa (by: Ria)

INGREDIENTS

hilsa (type of Fish)saltmustard seeds-ground to a pastepinch of sugargreen chilliesmustard oil

METHOD

Clean the fish, make a paste of mustard

seeds with a little salt, a pinch of sugar and green chillies.

Coat the fish pieces with mustard oil and then with the mustard paste. Put in a microwave safe dish, slit a few green chillies and put around the fish.

Microwave on hi for about 10-15 minutes. Keep checking. Once done have with white rice.

Chicken Franky (by: Vandana)

INGREDIENTS

4 pieces of boneless chicken-boiled1 cup chopped onionshalf cup green peas1 cup yoghurt2 tsp tandoori masala1 small piece of ginger3 cloves garlic4 green chillies1tsp red chilli powder1tsp cumin powder1 tsp garam masalasalt to tastechilli sauce2 onions-cut in circles kept in vinegar

For the batter1 cup maida or normal atta2 tbsp yoghurt1 tsp black cumin

METHOD

Grind the yoghurt, garlic, ginger, green chillies with the tandoori masala and the salt.

Cut the chicken into pieces and marinate it with the grinded yoghurt for 2 hours.

Take oil in a pan and fry the onions till brown. Add the green peas cook for two minutes.

Then add the chicken and cook till the yoghurt has dried. Add the red chilli, salt, cumin powder.

After cooking add garam masala and mix it well.

Then make a batter of the above ingredients and make rotis.

Take a pan and make the rotis as normal chapattis.

Then put the chapatti on a flat surface and add the stuffing horizontally. Add the onions which were in vinegar and chilli sauce

Roll the rotis and put it on the pan for 10 seconds. Serve with chutney.


seeds1 tsp red chilli powdersalt to taste3 tbsp oil

Chicken CookBook

Documents

red chilli powder

ingredients1 kg chicken

garam masala powder

add bay leaf

till golden brown

chicken cook book

add chilli powder

1 2 tsp ghee