Indian Chicken Recipes

7/31/2019 Indian Chicken Recipes

1/56

Indian Chicken Recipe(w w w .rec ipe sind ian.c om )

Created By www.ebooktutorials.blogspot.in

Content Downloaded from www.recipesindian.com
http://%28www.recipesindian.com%29/http://%28www.recipesindian.com%29/http://%28www.recipesindian.com%29/


2/56




3/56

I nd ian Ch icken Recipes

Here is the complete list of indian chicken recipes for you. Click on any recipe below to view the directions to

create these delicious indian chicken recipes. We have a total of 53 indian chicken recipes for you to make.

Enjoy these recipes and do let us know your feedback.

Badami ChickenBaked Chicken With Vegetables And MushroomsBaked ChickenBanno KebabBarrah KababButter ChickenChicken 65Chicken And Mushrooms In Barbecue SauceChicken BiryaniChicken Curry In a Coconut BaseChicken Divan RecipeChicken Fried RiceChicken FryChicken KhurmaChicken KozhambuChicken Satay With Peanut SauceChicken SoupChicken Tikki MasalaChicken VindalooChicken YaakhniCoca Cola ChickenCountry CaptionCrunchy ChickenDhania ChickenDum KokurGreen ChickenGreen Chile Stuffed Chicken BreastsGreen Curry ChickenKadai ChickenKing Ranch Chicken RecipeMurgh Kaali Mirch

Murgh Tikka HaryaliMurgi Aur ALloo Ka SauceMysorian Chilli ChickenNaazuk KababPeanut ChickenPepper Chicken In a Coconut GravyPepper ChickenQuick ChickRoast ChickenRoasted ChickenRoasted Lemon, Garlic And Tarragon ChickenRogan Josh Chicken CurrySabz MurgShahi Murg KormaSheekh Kababs

Sopa De CamaraoSpicy Chicken FryStuffed Chicken BreastsSweet And Sour ChickenTandoori ChickenTomato ChickenZaafrani Murg


http://www.recipesindian.com/indian_recipes/indian_chicken_recipes/Roasted-Lemon,-Garlic-And-Tarragon-Chicken.htmlhttp://www.recipesindian.com/indian_recipes/indian_chicken_recipes/Roasted-Lemon,-Garlic-And-Tarragon-Chicken.htmlhttp://www.recipesindian.com/


4/56

I nd ian Ch icken Recipe : Badam i Ch icken

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken

Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more of the

Indian Chicken Recipes, click here.

Ingredients :

1 whole chicken,cut into small pieces

1 cup yoghurt

6 onions, chopped

1 ginger

10 cloves of garlic

6 cloves

2 cinnamon

cardamoms10 cashewnuts

10 almonds

1 cup coconut milk

cup oil

Salt to taste

tsp turmeric

chilli powder to taste

Method :

Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.

Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala

and fry very well.While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.

Now add the yoghurt and the chicken.

Season it well with salt, haldi and chilli powder.

Cook for 10 mins, then add the coconut milk.

Cook till done, garnish with coriander leaves.


http://www.recipesindian.com/


5/56

I nd ian Ch icken Rec ipe : Baked Ch icken W i th Vege tab les And Mush r oom s

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian

Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see more

of the Indian Chicken Recipes, click here.

Ingredients :

1/2 kg of Boneless Chicken

150 gms of Safal Peas

100 gms of Chopped Mushrooms

50 gms of Chopped beans

50 gms of grated Carrot

100 gms of Maida

1 cup of Tomato Puree

200 gms of Mozzarella cheese, grated

Finely Chop :

7-8 Cloves of Garlic

6-8 Green chillies

1/2 bunch of Corriander leaves

1/2 bunch of Parsley leaves

Method :

Wash all the vegetables mentioned above thoroughly.

Pat it dry and chop it or grate it.Mix it with boneless chicken with 1 tsp of salt for 5 minutes.

Now add tomato puree, corriander leaves, parsley leaves, along with it and put he white sauce in it.

Add tomato puree in it. Take out a baking base grease it with 1 tbsp of butter.

Spread the mixed ingredients in it and cover it up completely with the grated cheese.

Keep it for baking at 120 centigrade for 20 minutes.

Simmer it for sometimes and it will be ready to eat.

This is very simple recipe and can be had as meal also.




6/56

I nd ian Ch icken Rec ipe : Baked Ch icken




Ingredients :

Chicken 2 portions (without skin)

Lemon juice 2 tsp.

Ginger garlic paste 1 tsp.Green chilies Four

Oil 1 tsp.

Plain flour 20 gm.

Salt and pepper as per taste

Lemon wedges and coriander leaves

Method :

Wash and dry chicken

Chop green chilies fine or grind to paste.

Mix well with ginger, garlic & lemon.

Apply this on the chicken with oil and allow it to marinate for 3-4 hours

Pre heat the oven

Mix salt and pepper in flour. Sift.Arrange chicken on a grill rack skin side down.

Sift half the seasoning over the chicken and bake for 15 minutes.

Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown.

Garnish with lemon wedges and coriander leaves.




7/56

I nd ian Ch icken Recipe : Banno Kebab




Ingredients :

350 gms chicken boneless pieces

1 tbsp ginger-garlic paste

2 tsp dalt2 tbsp oil

1/2 tsp chopped garlic

1/2 tsp chopped ginger

1/2 tsp chopped green chillies

1 tsp besan

1/2 tsp yellow chilli powder

1/4 tsp turmeric powder

100 ml milk

2 1/2 tbsp hung curd

1/4 tsp elaichi powder

1/2 tsp kasoori methi

1 tsp lemon juice

salt to tasteegg coating

1 beaten egg

1 tbsp chopped cashew nuts

1/2 tsp chopped coriander

2 tsp saffron dissolved in water

1 tbsp butter, melted

1 tsp chat masala

Method :

Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.

In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp

besan and cook till besan is cooked.Now add yellow chilli powder, turmeric powder and cook.

Add 100 ml milk and mix.

Remove from fire and transfer it to a bowl.

To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.

Add marinated chicken pieces and mix well.

Skewer the chicken pieces closely and shape with hands. (4 skewer)

Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.

Beat egg with saffron; add chopped nuts& coriander and mix.

Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and

cook until egg is cooked.

Remove from oven and baste the chicken with butter and sprinkle chat masala.




8/56

I nd ian Ch icken Recipe : Bar rah Kabab




Ingredients :

21 lb Lamb shoulder chops

1/2 Inch cube ginger root

1/2 tsp Groundnut peeled and chopped1/2 tsp Ground black pepper

2/3 cup Thick set plain yogurt

1/2 tsp Ground cinnamon

1/2 tsp Salt or to taste

1/2 tsp Cayenne or chili powder

1 tbp Cooking oil

1/2 tsp Turmeric

1 tsp Ground cumin

2 Garlic cloves, peeled

1 tbsp Sesame seeds

2 tbsp Onions, chopped coarse

Method :Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin. Wipe clean with a

dramp cloth.

Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and puree.

Put chops into a larege bowl and pour the blended ingredients over them.

Using your fingers, rub the marinade w into each chop.

Cover the container with plastic wrap and leave to marinate at least 8 hours or overnight. Preheat oven to

425 F.

Line a roasting pan with aluminum foil, this w help reflect heat and keep your roasting pan clean.

Arrange the chops the roasting pan in a single layer ( reserve the remaining marinade) a cook in the center

of the oven for 10 minutes - turning the chops over once.

Reduce heat to 400 F.

Mix the remaining marinade with the oil and cumin.Brush the chops wi this and sprinkle half the seeds on top.

Return the pan to the upper of the oven for 10 minutes.

Turn the chops over and brush this side with the remaining marinade mixture and sprinkle the rest of the

seeds as before.

Cook for 10 to 15 minutes.




9/56

I nd ian Ch icken Recipe : Bu t t e r Ch icken




Ingredients :

1 whole chicken

2 tomatoes puree in a blender

2 onions, chopped


15 cashew nuts paste

1 tbsp butter

3 tbsp cream

1 tsp chilli powder

Oil for frying

salt to taste

For the marinade :

1 tbsp tandoori masala

tbsp garam masala (cloves, cinnamon and cardamom powdered)

2 tbsp lime juice

tsp jeera

5 tbsp yoghurt

Method :

Marinate the chicken in the marinade for 1 whole hour.

Heat oil in a non-stick pan and fry the chicken for 10 minutes.

Remove the chicken and keep aside.

In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry

sprinkling little water now and then, till the oil separates.

Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.

Add the butter and the cream and the chicken.

Mix well and cook till done.

Garnish with coriander.




10/56

I nd ian Ch icken Recipe : Ch icken 6 5




Ingredients

1-1.5 lb boneless chicken

2 tsp Chilli powder

3 tbsp Lime Juice

2 tbsp Curd

2 tsp Ginger garlic paste

Salt to taste

a little Food coloring

Oil for deep frying

For garnish

Curry Leaves

Green Chillies finely chopped

Red Onions

Lime slices

Method:

Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.

Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with papertowels (to remove excess oil).

Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.

An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.




11/56

I nd ian Ch icken Rec ipe : Ch icken And Mush room s I n Barbecue Sauce




Ingredients :

1 kg chicken

250 gms fresh mushrooms

For the Sauce :

2 onions30 garlic cloves

2 tsp black pepper powder

1 tsp red chilli powder

2 tbsp tomato puree

2 tbsp vinegar

1/2 cup dark corn syrup

1/4 cup fresh orange juice

2 tbsp cornflour

2 tbsp red pepper sauce

2 tbsp soya sauce

1 tsp worchesterchire sauce

Method :Lightly coat the pan with oil and put the chicken and mushrooms to cook (either grill or broil, as you like).

Start on the sauce while it cooks. The chicken has to be 3/4 cooked before adding the sauce.

Fry the onion in a little oil, till light brown.

Stir together the brown sugar, corn syrup, cornflour and chilli powder, and then add to the onions.

Add 1/2 cup of water and blend well.

Add the rest of the ingredients, except for the orange juice.

Simmer on a low flame for 30 minutes. Stir occasionally.

Stir in the orange juice now and boil.

Once the sauce is to the consistancy you desire, you can now pour it over the chicken and mushrooms in the

last quarter of the cooking time, and mix it well so that it covers every part of the chicken.

If the sauce is excess, it can be served as it is, for individual helpings.




12/56

I nd ian Ch icken Recipe : Ch icken B i r yan i




Ingredients :

8-10 oz basmati rice, rinsed

2 tbsp olive oil2 onions, chopped

2 garlic cloves, chopped

1 tsp finely chopped fresh ginger

4 boneless, skinless chicken breasts

tsp cayenne pepper

tsp ground cumin

For garnishing :

1 tbsp fried onions

2 tbsp toasted flaked almonds

1 tsp ground coriander

a pinch of nutmeg

tsp ground cinnamon tsp turmeric

6 fl oz natural yogurt

1 tsp sugar

3 tbsp raisins or sultanas

salt and black pepper

Method :

Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling

boil.

Drain and reserve. Meanwhile, thinly slice the chicken breast.

In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2

minutes, stirring constantly.

Add the chicken, raise the heat and stir fry for 3 minutes.

Add all the ground spices and stir again for a few seconds.

Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check

seasoning.

Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.

Reduce the heat to low and cook undisturbed for 10 minutes.

Remove from heat and rest, still covered, for 5 minutes.

Uncover, sprinkle with the garnishes and serve.







13/56

I nd ian Ch icken Rec ipe : Ch icken Cur r y I n a Coconu t Base




Ingredients :

2 lb chicken

For the paste

3 tbsp coconut3-4 red chillies

2 green chillies

1 lemon size ball of tamarind

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp poppy seeds

5-6 flakes of garlic

1" piece ginger

2-3 cloves

1" cinammon

2-3 cardammoms

Paste of 2 tbsp cashewnuts2 onions ,sliced finely

Cooking oil

Salt to taste

Cilantro, chopped

Method:

Heat oil and fry the onions till well browned.

Add the masala and fry till the oil begins to seperate.

Now add the chicken pieces and salt and simmer till chicken is cooked.

When chicken is tender, add the cashewnut paste and bring to a boil.

Garnish with chopped Cilantro.




14/56

I nd ian Ch icken Rec ipe : Ch icken D ivan Rec ipe




Ingredients :

2-3 cups of cooked cut chicken

1/2 small onion, chopped

1 can cream of chicken soup1/3 cup mayonnaise

3 tbsp flour

2 celery stalks, cut up

1 (10 oz.) pkg. frozen broccoli cuts

1/2 tsp curry powder

1 tbsp lemon juice

Hot buttered noodles

Method :

In medium bowl, thoroughly combine all ingredients except noodles.

Pour into lightly greased slow cooker/Crock Pot.

Cover and cook on low setting 6-8 hours or on high setting 2-3 hours.

Serve over hot buttered noodles. Makes about 2 quarts.You can double this recipe. Add more vegetables and/or some chicken broth if too thick.

You can mix this the night before and keep in the refrigerator to cook the next day while you're away.




15/56

I nd ian Ch icken Rec ipe : Ch icken Fr ied Rice




Ingredients :

6 cups boiled Basmati rice

1 cup chicken

1/2 cup prawns cooked1 egg

1/4 cup capsicum cut into fine strips

1 cup regular onion, chopped fine

1 cup spring onions, chopped fine

2 tablespoons of ginger-garlic paste

1 cup of mixed vegetables

soya sauce

chilli sauce

Method :

Make sure the rice isn't overcooked or mushy.

Add a little oil when boiling so that it doesn't stick together.

Fry the regular onions till light brown.Add ginger-garlic paste and fry.

Add the rice and fry with soya sauce to taste.

You can add a little chilli sauce if you want.

Separately, lightly fry the pre-cooked meats with a little soya sauce.

Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice.

Separately, lightly fry each vegetable and keep aside. Do not over fry or the vegetables will become soggy.

They should remain slightly crisp.

Add the meats and vegetables to the rice and mix thoroughly.

Your delicious meal is ready.




16/56

I nd ian Ch icken Rec ipe : Ch icken Fry




Ingredients:

1 lb chicken

1 onion

1 tsp ginger-garlic paste

2 green chilies, finely chopped

3 tsp dhania powder

1 tsp garam masala

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.







17/56

I nd ian Ch icken Rec ipe : Ch icken Khur m a




Ingredients :

1-1.5lb chicken

2 medium Onions3 big Green Chillies, chopped

1/2 inch Ginger, chopped

1/4 cup Coconut grated

1/2 tsp turmeric powder

1/2 tsp Coriander powder

1/2 tsp Cumin seed powder

1 tsp Saunf

Garam masala

1 tsp (cloves - 1, cinnamon stick - 1, bay leaf - 1)

Salt to taste

4 tsp Oil

2 tbsp Coriander leaves

Method :

Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside.

Grind the grated coconut with some water and set aside.

In a pan, heat oil and add the garam masala items and then the rest of the onions.

Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute.

Then, add the turmeric powder, coriander powder, cumin seed powder and salt.

Fry this mixture for a while maybe adding a little bit of water.

Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2 hr - 1

hour (or until chicken is done).

When the chicken is cooked, stir in the coconut paste with some water and bring to a boil.

Add the coriander leaves for garnish.Goes well with rice and rotis.




18/56

I nd ian Ch icken Recipe : Ch icken Kozham bu




Ingredients

1-1.5lb chicken

2 big Onions

2 big Tomatoes

2 to 3 tsp Ginger garlic paste

1/2 tsp Turmeric powder

2 to 2 1/2 tsp Chilli powder



1 tsp Garam masala

Salt to taste

1 tsp Oil

Coriander leaves and Curry leaves

Method:

In a large pan, heat oil and add the garam masala items and onions.

Saute the onions for a while. Then, add the ginger garlic paste and saute.

Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt.

Fry this mixture for a while maybe adding a little bit of water.Then, add the chicken pieces with some water so that the chicken pieces are covered with water.

Cover the pan with a lid and allow to cook for 1/2-1 hr.

Once the oil starts to come out to the top, the kozhambu is done (the consistency should be between a

gravy and watery - soup like).

Add the curry leaves and coriander leaves for garnish.

Goes well with rice.




19/56

I nd ian Ch icken Recipe : Ch icken Satay W i t h Peanut Sauce




Ingredients:

15 pieces chicken breast

100 ml coconut milk

30 gm coriander (chopped)10gm green chillies, chopped

2 tbsp ginger paste

25 gm curry powder

15 ml lemon juice

5 ml fish sauce

30 satay sticks

Salt to taste

For the peanut sauce

200 gm crushed peanuts

50 ml tomato ketchup

50 gm jaggery

10 gm chilli flakes5 ml fish sauce

tsp onion paste

tsp garlic paste

Method:

For the peanut sauce

Mix all the ingredients for sauce properly.

For the chicken satay with peanut sauce

Prepare a marinade by mixing ginger paste, curry powder, lemon juice and fish sauce.

Cut the chicken breasts length-wise into two and marinate overnight.

Skewer chicken breasts and pan fry them or grill them for ? minutes each side basting frequently.

Serve chicken satay on an attractive bowl with the tangy peanut sauce.







20/56

I nd ian Ch icken Rec ipe : Ch icken Soup



of the Indian Chicken Recipes, click here. Ingredients :

500 gms chicken bones

100 gms boneless chicken

(Skinned)

30 gms all purpose flour

1 tsp garlic, chopped

tsp cumin seeds

1 tsp white pepper powder

2 bay leaf

2 green chilies

tsp garam masala powder

salt to taste.

1 tsp oil

Method :

Clean and wash chicken bones.

Clean, wash and cut chicken into small pieces

Put chicken pieces in a deep pan. Add 1 liters water, chopped garlic, bayleaf, slit green chillies and bring itto a boil.

Boil for half an hour. Strain and keep aside.

Heat oil in a pan. Put cumin seeds when it crackle put flour, cook for a minute on a slow flame and then

add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.

Bring it to a boil and serve.




21/56

I nd ian Ch icken Rec ipe : Ch icken T ikk i Masala




Ingredients :

2 tbsp coriander seeds

2 tbsp paprika

2 tbsp jeera1 tsp mango powder

1 tsp chilli powder

juice of a lime

10 good thick yoghurt

salt to taste

2 lb chicken, diced

5 to 6 cloves garlic, chopped

1 large onion, finely chopped

chicken stock or water

oil

Method :

Grind the spices and mix with marinade ingredients.Marinade chicken in the fridge for 24 hours.

Heat oil in a frying pan or wok until becomes very hot.

Stir fry chicken vigorously for about 5 minutes.

Take out chicken and keep warm.

Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock,

plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little.

Simmer until chicken is cooked and Sauce is nice and thick.

Ready to serve.




22/56

I nd ian Ch icken Rec ipe : Ch icken V inda loo




Ingredients :

1 kg chicken

For Seasoning :

3 tsp ghee

few coriander leaves

1/2 onion finely sliced

Salt to taste

For Vindalu Masala :

To be ground into paste :

3 tsp jira

12 dry kashmiri chillies

1/2 an inch turmeric

2 pods cardamoms

10 garlic cloves

2 tbsp vinegar

Method :

Cut and wash the chicken and make pieces.

Grind masala in vinegar.

Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it.

Stir frequently. Now add meat and salt to taste.

Cover the dish. Allow the meat to cook in its own gravy.

Stir frequently, so that it does burn.

Boil the potatoes, peel and cut into fours.

Add them to the meat. Allow it to simmer for 10 minutes.




23/56

I nd ian Ch icken Rec ipe : Ch icken Yaakh n i




Ingredients :

2 Chicken - cut into 8 pieces each

6- tbsp oil

4 tej patta, 10 laaung7 tbsp saaunf, 4 tsp sonth powder

2- 1/2 tsp salt or to taste

5 cups curd- well beaten,

2 tsp garam masaala

2 moti illaichi

8 chhoti illaichi - coarsely powdered

Method :

Heat oil. Add tej patta and laung. Fry for 2-3 minutes

Add chicken. Fry for 3-4 minutes

Add sounf, sonth and salt. Fry for 2-3 minutes. Add cruched cardamons

Reduce heat. Add beaten curd. Mix well. Keep stirring till it boils

Cover and simmer on low heat till chicken is well cooked and some graavy remain.Sprinkle garam masala and serve.




24/56

I nd ian Chick en Recipe : Coca Cola Chick en




1 whole chicken

4 tbsp cummin powder

2 tbsp coriander powder

4 tbsp ginger paste

2 tbsp garlic paste2 tbsp onion paste

5 tbsp soya sauce

2 tbsp thick soya sauce

1 cinnamon stick

4 pcs cloves

2 pcs clove flowers

200 ml coca cola

6 tbsp corn oil

3 cups water

1 tbsp salt

Method :

Clean the chicken and cut into small bite sizes.pour oil in a wok then fry the cinnamon stick, cloves and cloves flower.

when it pops, put the ginger, garlic, onion paste, fry till aroma rises

Then put the cummin, coriander powder in a slow fire ,fry well.

After 5 minut put the chicken in the wok and mix well.

Pour 3 cups of water,1 tbsp salt and cover it.

Cook till the chicken becomes tender.

Put thin and thick soya sauce cook for 5 min.

Lastly pour the coca cola into the gravy and serve it with plain rice.




25/56

I nd ian Ch icken Rec ipe : Coun t ry Cap t ion




Ingredients :

500 gm chicken breast


1 tbsp vinegar

1 tsp sugar

cup oil

1 onion (peeled and sliced)

salt to taste

For spice paste :

1 tsp cumin seeds

3 red chillies

1 tsp turmeric powder

For garnishing :

1 onion (sliced and browned)

2 potatoes (peeled and cut into strips)

Method :

Wet-grind the ingredients for the spice paste. Sprinkle salt on potato strips and keep aside for 5 minutes.

Heat the oil and fry the potato strips till they turn brown and crispy. In the same oil, fry the peeled and

sliced onion till it is translucent. Lower the heat and add the spice paste and the ginger-garlic paste. Cook

for 3 minutes till a fine aroma rises. Add the chicken pieces and cook on a medium heat till the chicken

pieces attain a golden brown colour. Lower the heat and add one cup of water. Cover with a lid and cook till

the chicken pieces are tender and the gravy evaporates. Mix in the sugar and the vinegar. Stir gently and

transfer to a serving bowl.

Serve garnished with fried potatoes and browned onions.




26/56

I nd ian Ch icken Rec ipe : Cru nchy Ch icken



of the Indian Chicken Recipes, click here. Ingredients:

4 chicken breast fillets

butter, salt and pepper

1 onion

1 clove garlic

2-3 tbsp vegetable fat for frying3 tbsp peanut butter

400ml Coca-Cola

4 tbsp lime juice or lemon juice

50g chopped peanuts

2 tbsp fresh parsley

Method:

Rinse chicken fillets under cold water and pat dry with paper towel.

Heat butter in skillet and sear chicken breasts on both sides over high heat.

Reduce heat and cook for a further 10 to 15 minutes and then season.

Chop onions finely, press garlic and fry the two ingredients over high heat at the same time in a second

skillet.

Add peanut butter, stir until smooth, then add a little of the Coca-Cola.Gradually add the rest of the cola and then the limejuice.

Chop peanuts and parsley and add it to sauce.

Arrange chicken breasts on plates and pour the sauce over.




27/56

I nd ian Ch icken Rec ipe : Dhan ia Ch icken




Ingredients :

1 kg chicken

2 large bundles dhania leaves

1 bundle pudina leaves

3-4 large onions

2-3 ginger-garlic paste

3-4 green chillies chopped fine

1/4 kg curd

3-4 tsp dhania powder

1 1/2 tsp jeera powder

1/2 tsp red chilli powder

Salt to taste

Oil

Method :

Mix half the curd, red chilli powder, and salt and marinate chicken in it for 15 minutes.

Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute.

Add the green chillies, dhania and jeera powder and mix properly.

Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 minutes.

Add the curd left over from the chicken marinade and the other half too and mix well

Add the dhania and mint leaves and mix well.

Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.

Serve hot.




28/56

I nd ian Ch icken Recipe : Dum Koku r




Ingredients :

1 chicken- cut into 8 pieces

5-6 tbsp oil

4-5 cloves1 tej patta

1" dalchini

1 medium onion- sliced thinly

1" piece ginger - grated

For the Marinade :

3-4 tbsp curd

1 tbsp red chilli powder

1 tsp salt, or to taste, 1/2 tsp haldi

1 1/2 tbsp garlic paste, 1 tbsp ginger paste

Grind Together :

1/2 tsp jeera2 moti ellaichi

2 chhoti ellaichi

Method :

Mix together all the ingredients of the marinade - curd, saunf, sonth, salt, red chilli, haldi, ginger and garlic

paste, Add chicken. Let it marinate for 2 -3 hours.

Heat oil. Add laung, Dalchini and tej patta. Fry for 1-2 minutes

Add sliced onion and grated ginger. Fry till golden brown

Add chicken along with the marinade. Mix well

Add powdered jeera and cardmoms. Fry for 2-3 minutes.

Cover and cook on low heat for about 1/2 hour or till chicken turns tender. Serve hot with rice.




29/56

I nd ian Ch icken Rec ipe : Green Ch icken




Ingredients :

2 pound chicken

1 tbsp ginger paste

1 tbsp garlic paste4 cloves

1 inch stick cinnamon

3 to 4 cardamom

2 dried red chillies

2 large onion

1 large tomato

10oz chopped spinach

oil enough to fry chicken

Method :

First wash chicken well & marinate in onion, ginger & garlic paste.

Heat oil & add the chillies, clove, cinnamon, and cardamom.

Once it is fried add the chicken mixture & fry till half done.Meanwhile cook spinach with 2 tbsp water in microwave for 7-8 minutes.

Puree the spinach in a blender.

After frying chicken add the tomatoes & fry for another 3-4 minutes.

Now add the spinach & let it simmer for 20 minutes or till chicken is done.

The oil will separate once it is cooked.

Serve hot with roti or naan.




30/56

I nd ian Ch icken Recipe : Green Ch i le - St u f f ed Ch icken Br east s




Ingredients :

4 boneless skinned chicken breast

3 ounces cream cheese

3/4 cups shredded Cheddar cheese

4 ounces green chiles

1/2 teaspoon chili powder

salt and pepper to taste

1 can cream of mushroom soup

1/2 cup hot enchilada sauce

Method :

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.

Place a generous dollop on each flattened chicken breast, then roll up.

Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top chicken breast rolls with remaining

cheese mixture, soup, and enchilada sauce.

Cover and cook on LOW for 6 to 7 hours.




31/56

I nd ian Ch icken Rec ipe : Green Cur ry Ch icken




Ingredients :

1 pound boneless chicken breast

1 tablespoon dark soy sauce1 tablespoon all-purpose flour

2 tablespoons cooking oil

2 tablespoons green curry paste

2 green onions with tops, chopped

3 cloves garlic, peeled and chopped

1 teaspoon fresh ginger, peeled and finely chopped

2 cups coconut milk

1 tablespoon fish sauce

1 tablespoon dark soy sauce

2 tablespoons white sugar

1/2 cup cilantro leaves, for garnish

Method / Directions:

Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce,

then in the flour, coating pieces evenly.

Heat the oil in a large skillet over medium high heat. Place chicken in the skillet,

cook and stir chicken until browned, about 5 minutes. Remove chicken.

Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant,

then stir in green onions, garlic, and ginger; cook an additional 2 minutes.

Return chicken to the skillet, stirring to coat with the curry mixture.

Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture.

Allow to simmer over medium heat for 20 minutes until the chicken is tender.Serve garnished with cilantro leaves.




32/56

I nd ian Ch icken Rec ipe : Kada i Ch icken




Ingredients :

1 whole chicken,cut into small pieces

4 tablespoons oil

1/2 cup onions, sliced1 1/2 cups tomatoes, peeled and sliced

2 tablespoons fresh coriander leaves, chopped

1 tablespoon ginger paste

1 tablespoon garlic paste

4 teaspoons garam masala powder

2 bay leaves

4 whole red chilies

2 teaspoons coriander seeds

1 teaspoon red chili powder

salt (optional)

Method :

Grind corriander seeds and whole red chillies into a coarse powder.Heat oil in a kadai.

(A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade aluminum)

Add bay leaves.

After about 30 seconds, add onions and saute till they turn light golden brown.

Add ginger-garlic paste

Saute for 2 minutes on medium flame.

Add the above coarse powder.

Stir well.

Add tomatoes and cook till they are fully cooked.

Add chicken pieces, salt to taste and red chilli powder.Mix well.

Cover the kadai.

Cook till the chicken becomes tender.

Sprinkle garam masala powder over the chicken.

Garnish with corriander leaves and onion rings.

Serve hot with rotis or parathas.




33/56

I nd ian Ch icken Rec ipe : K ing Ranch Ch icken Rec ipe




Ingredients :

3-4 cups cooked chicken, diced

1 pkg. (10-12) flour tortillas1 med. onion, chopped

2 (10 oz.) cans cream of chicken soup

1 can tomatoes with green chilies

4 tbsp quick cooking tapioca

4 cups grated Cheddar cheese

Method :

In a large bowl mix chicken, soup, tomatoes, chilies and tapioca.

Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart slow cooker or crockpot. Add 1/3 of the

chicken mixture; top with 1/3 of the onion and cheese.

Repeat layers of tortillas, chicken mixture, onion and cheese two more times.

Cover; cook on low for 6-8 hours or on high for 3 hours.For a smaller 3 quart slow cooker or crockpot makes 1/2 recipe.

This is a good take-in dish or potluck.




34/56

I nd ian Ch icken Rec ipe : Murgh Kaal i M i rch




Ingredients:

1 medium chicken

1 tsp fresh ginger paste

1 tsp fresh garlic pasteSalt to taste

2 tsp black pepper, coarsely ground

1 tsp white pepper powder

3 tbsp oil

cup water

2 tbsp lemon juice

3 green chillies

Method:

Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.

Rub the paste on the chicken pieces. Leave aside for one hour.

Heat oil in kadhai and add the chicken pieces. Stir fry for 10-15 minutes.

Lower the heat and add the green chillies and water.Allow it to simmer until chicken becomes tender.

Add lemon juice and serve hot.




35/56

I nd ian Ch icken Rec ipe : Murgh Tikk a Harya l i




Ingredients:

1 kg Boneless Chicken

5 tbsp Ginger paste

5 tbsp Garlic paste2 tsp chilli powder

2 tbsp Garam Masala

cup thick Dahi

cup thick cream

1 bunch coriander

1 bunch mint leaves

10-12 spinach leaves

3 tbsp lemon juice

salt to taste

oil for basting

Method:

Cut the chicken into 1" chunks and marinate with salt, chilli powder and lemon juice, keep aside.Grind the coriander, mint & Spinach leaves to a fine paste.

Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. Mix the paste with the

chicken & leave in the fridge overnight.

Remove from the fridge atleast one hour before cooking.

Grill the chicken pieces on skewers or a grilling tray basting over with oil.

Cook until chicken is tender & browned on all sides.

Ready to Serve hot with chutney & onion rings.




36/56

I nd ian Ch icken Rec ipe : Murg i Au r ALloo Ka Sauce




Ingredients :

3 lbs chicken in small pieces,

skinned4 whole dried hot red chilies

2" cinnamon stick, broken

1 tsp jeera

7 elaichi

10 cloves

2 tsp grated ginger

1 tsp crushed garlic

4 oz pitted dried apricots

6 tbsp vegetable oil

lb onions, cut in fine half rings

2 tbsp tomato puree mixed with hot water

1 tsp salt

2 tbsp white malt vinegar1 tbsp sugar

1 tbsp salt

7 potato, peeled

Oil for deep frying

Method :

Put red chilies, cinnamon, cumin, cardamom and cloves in a grinder and grind finely.

Keep chicken in a big bowl and put 1 tsp grated ginger, tsp garlic and half the dry spice mix on the

chicken.

Mix properly, rubbing seasoning onto the chicken and set aside for one hour.

Put the apricots into a pan with pt water. Boil, reduce the heat and simmer until tender but not mushy.

Turn off the heat and leave in juice.

When the chicken has marinated, heat 6 tbsp oil in a pan over medium heat.

Add the onions and stir and fry until they are rich reddish brown.

Turn heat to medium and add remaining garlic, ginger and dry spice mix.

Stir, add chicken & brown for 5 mins.

Add the tomato puree mix and salt.

Boil, cover, reduce heat and simmer for 20 mins.

Add the vinegar and sugar and cover and simmer for 10 minutes.

Turn off the heat and spoon off as much fat as possible from the surface.

Put the apricots and 3 tbsp of juice into the pan with the chicken and leave for at least 30 minutes.

Make potato straws. Fill a large bowl with 3 pts water.Add salt and mix. Grate potato coarsely, put into the bowl of water and stir. Remove the potato, squeezing

out as much liquid as possible.

Drain and dry on kitchen paper.

Heat the oil slowly and when hot, add the potato straws.




37/56

Stir and fry until crisp and pale golden. Remove and drain on kitchen paper.

Heat the chicken through gently and serve with potato straws.




38/56

I nd ian Ch icken Rec ipe : Mysor ian Ch i l l i Ch icken




Ingredients :

300 gms chicken

1 tbsp oil

1/4th

tsp turmeric powder1 tsp salt

To be ground into paste :

15 gms whole dhania

5 gms whole jeera

5 gms black peppercorn

5 gms charmagaz

5 gms khus khus

5 gms saunf

5 gms mustard seeds

2 cloves

2 elaichi

50 gms onion sliced25 gms green chillies slit & deseeded

4 tbsp oil

1/4 th tsp turmeric powder

140 ml water

Other Ingredients :

2 tsp oil

100 gms tomato puree

4-5 curry leaves

3-4 green chilli slit

Method :Marinate the chicken for 10 minutes with 1 tsp oil, 1/4 th tsp turmeric powder & salt and keep aside.

Take 4 tbsp of oil in a pan and add all the ingredients and saute till light brown.

Add 140 ml. of water and remove from fire.

In another pan take 2 tsp of oil and saute the marinated chicken for 2-3 minutes and add 100 gms of

above paste and cook.

Add 100 gms of tomato puree and some water to make gravy.

Bring to a boil and cook on slow fire for 5-6 minutes or until chicken is cooked.

Just before removing from fire add slit green chillies and curry leaves.

Mix well and remove from fire. Serve with steamed rice.




39/56

I nd ian Ch icken Recipe : Naazuk Kabab

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious IndianChicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see moreof the Indian Chicken Recipes, click here.

Ingredients :1 1/4 tsp vinegar2 1/2 tbsp ginger-garlic paste

4 green chillies, chopped1 1/2 tbsp chopped coriander leaves1 level tsp kasoori methi, powdered2 tsp salt or to taste1/2 tsp white pepper powder900g AI rawdah boneless chicken breasts4 1/4 tbsp oil6 tsp sieved gram flour (besan)2 1/2 fresh breadcrumbs6 egg yolks, lightly beatenA few strands of saffron crushed and soaked in one tbsp of water

Method :Mix together vinegar, ginger-garlic paste, green chillies, coriander leaves, kasoori methi, saffron, salt andpepper. Wash and dry the chicken, pieces. Add to this mixture and mix well. Place the chicken in therefrigerator for 10-15 min.Heat oil in a non-stick frying pan, add gram flour and fry for a min. Add the chicken and saut on low heatuntil the chicken cubes are half cooked.Add breadcrumbs and mix thoroughly. Remove onto a plate and leave to cool.Skewer the chicken cubes leaving a distance of about 1 1/2 inch between each piece. Grill on a electric grilluntil done.Now push the cubes close to each other and dip them to coat with the lightly beaten egg yolk.Grill on a electric grill till the egg coating turns to golden brown in colour. Remove from the skewer. Servehot. Garnish with onion rings.




40/56

I nd ian Ch icken Recipe : Peanut Ch icken




Ingredients :

1.5kg chicken breasts

Marinade :

5 spring onions, finely chopped

4 cloves, garlic

3 tbsp brown sugar

5-6 hot green chillies, finely chopped

Juice of 2 lemons

90 ml soy sauce

3/4 tbsp freshly ground coriander

2 3/4 tbsp finely chopped ginger

100g peanuts, coarsely ground

Method :

Mix all the marinade ingredients in a bowl. Add the chicken pieces to the marinade mix well and ensure thechicken is coated with the marinade.

Leave to marinate for 2 hours.

Skewer and barbecue on live coal or electric barbecue.




41/56

I nd ian Ch icken Rec ipe : Pepper Ch icken I n a Coconu t Gravy




Ingredients :

2-2.5 pounds of chicken cut into pieces

3 tbsp of pepper powder

3-4 flakes of garlic pasteA 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 1

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.




42/56

I nd ian Ch icken Rec ipe : Pepper Ch icken




Ingredients:

1 cup whole chicken

3 onions finely chopped

2 tomatoes finely chopped2 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

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.




43/56

I nd ian Ch icken Rec ipe : Qu ick Ch ick




Ingredients :

2 chicken legs

3 tsp chilli powder

1 tsp haldi powder1 tsp dhania powder

1 tsp jeera powder

1 spoon garlic paste

3-4 small tomatoes

a handful of french beans

salt to taste

a loaf of fresh bread of your choice

Method :

Rub the salt and a little garlic paste into the chicken, and leave for 10 mins.

To save on cooking time, dump the chicken and beans into the cooker with some water and cook for 4-5

mins. after the whistle.Once cooked, mix the spices and garlic paste all together.

Drain the chicken from its soup and keep aside to cool and dry for a few mins.

Once dry, rub the spicy mixture into the chicken.

Remove and keep aside the french beans to serve as they are.

Chop the tomatoes into quarters and fry them in oil.

Once softened, add the chicken and fry thoroughly.

Serve the chicken on a plate with the french beans on the side, with thick chunks of fresh loaf bread.




44/56

I nd ian Ch icken Rec ipe : Roast Ch icken




Ingredients :

1 kg chicken in cut pieces

1 tsp pepper powder

1-1/2 tsp jeera owder2 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 chilles2 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.




45/56

I nd ian Ch icken Recipe : Roasted Ch icken ( Baked D ish)




Ingredients :

1-1.5 lb chicken

2 tbsp all-purpose flour

1 tsp Chilli powder1 tsp Black pepper powder

2 tbsp Fresh Lime Juice

2 tsp Ginger garlic paste

Salt to taste

a little Food coloring

1 tsp vinegar

2 tsp Olive Oil

Butter to coat the baking dish.

Method :

Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.

Smear the insides of a large baking dish with a little butter, and then place the marinated chicken pieces

with adequate spacing.Drizzle a bit of olive oil on top and set the dish in the preheated oven at 400F for 35 minutes.

After 35 minutes, remove the baking dish from the oven, turn the pieces to the other side. Drizzle in some

more olive oil and sprinkle some black pepper powder and salt

Put back in the oven for another 20 minutes or until crispy and golden on all sides.

Serve hot with sliced onions and lime slices.




46/56

I nd ian Ch icken Recipe : Rogan Josh ( Ch icken Cur ry )




Ingredients :

1kg Chicken

2 tbsp Vegetable Oil

0.30 cup Clarified Butter (Ghee)

2 cups Yogurt

2 Bay leaves

3 medium Onions

Masala for sauce

1/2 inch Cinnamon Sticks (flat)

11/2 tsp Aniseed (Saunf)

1 tsp Cumin Seeds (Cumin, Jeera)

4 medium Dry Red Chili

5 Cloves (Whole)

2 tsp Ginger Paste

1 pinch Saffron

Salt to taste

Method :Cut chicken into large pieces.

Roughly chop onions and fry in oil, until brown. Then, make them into a paste.

Heat ghee in a wide skillet and fry chicken pieces, on high heat, until brown. Add yogurt and cook on high

heat until all of it is absorbed and the meat looks dry.

Grind together the "masala for sauce" ingredients and add the mixture to the above. Also, add salt to taste,

bay leaf, onion paste and fry for five minutes on medium heat.

Add 1 cup water and cook for fifteen minutes on low heat, until, you see oil coming to the top.




47/56

I nd ian Ch icken Rec ipe : Sabz Murg




250 gm chicken pieces.

250 gm curd

125 gm green coriander, paste

1 tsp green Chilli, paste

1 tbsp almonds & Cashew, grounded4 tsp oil

2 tbsp onion & garlic paste

salt to taste

jayphal a pinch

Method :

Marinate the chicken pieces with curd, green coriander and green chilli paste, grounded cashew and

almonds.

Heat oil in a pan. Fry the onion and garlic paste till it is golden brown.

Then add the chicken pieces and fry and then add the marinate and cook further.

Add salt to taste and a pinch of jayphal.

Sabz Murg is ready.




48/56

I nd ian Ch icken Recipe : Shah i Mur g Ko rm a




Ingredients :

200 gm boneless chicken

200 gm brown onion paste

3 tbsp tomato puree50 gm curd (beaten)

1 tbsp ginger garlic paste

tbsp chilli paste

khada masala

( elachi, clove, cinnamon)

1 tsp Jeera powder

tsp Red chilli powder

tsp dhaniya powder

salt to taste

2 tbsp cream

For garnishing :

Green chilli julliensGinger julliens

Chopped coriander

Nutmeg powder

Method :

Heat oil in a pan, add elachi, clove, cinnamon, mace

On cracking add ginger garlic paste chilli paste, mixed in water

Cook till oil seperates

Add brown onion paste & dry masala, zeera powder, dhaniya pd., red chilli pd.,& salt and add water

Now put boneless chicken

Add tomato puree & thinned curd & cook till chicken is done

Correct consistency & seasoning

Finish with cream and nutmeg pd

Garnish with green chilli & ginger julliens and chopped coriander




49/56

I nd ian Ch icken Recipe : Sheekh Kababs




Ingredients :

To Grind Together

250 gms minced mutton

1/2 tsp salt1/2 tsp gram masala

1/2 tsp red chilli powder

1/2 tsp sonth (dry ginger powder

1/2 tsp jeera (cumin) powder

1 tsp ginger paste

1tsp saunf (fennel powder)

1 moti illaichi (black cardamom) powdered

2 tbsp cornflour

1/4 tsp tenderiser or 1 tsp raw papaya paste

Other Ingredients :

1-2 tbsp oil for basting or brushing, 5 wooden or steel skewers

Method :

Grind all ingredients together in a mixer to a fine paste.

Divide mince into 5 parts. Take one skewer and one portion of the mince. Wrap the mince around the

skewer. Press and smoothen to make a 3"-4" long kabab.

Place on a greased thali. Repeat with all the portions of mince.

Place the thali under the grill. After 5 minutes baste or brush the kababs with oil. Grill for about 15-20

minutes till they are evenly browned.

Push them off the skewers. Cut each into 3 pieces.

Serve with onion rings and lemon pieces.




50/56

I nd ian Ch icken Rec ipe : Sopa De Cam arao

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious IndianChicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you! To see moreof the Indian Chicken Recipes, click here.

Ingredients :250 g prawns, deveined500 ml water

1 tbsp cornflour250 ml chicken stock1 tbsp oil1 large onion, chopped fine4 flakes garlic, chopped fine1 large tomato, chopped fine1 tsp grated cheddar cheese

Method :Boil the prawns in 250 ml water, drain and set aside.Chop fine. Dissolve the cornflour in a little chicken stock and set aside.Heat oil on medium heat and saut the onion, garlic and tomato, till a thick paste is obtained, stirringconstantly.

Add the reserved water and the chicken stock.Add the prawns and grated cheese.Simmer on low heat for five minutes.




51/56

I nd ian Ch icken Rec ipe : Sp icy Ch icken Fry




Ingredients

1-1.5lb chicken

2 big Onions

1 big Tomatoes2-3 Green Chillies

2 to 3 tsp Ginger garlic paste

1/2 tsp Turmeric powder

2 tsp Chilli powder

1/2 tsp Black pepper powder



1 tsp Garam masala

Salt to taste

Oil

Coriander leaves(Cilantro) and Curry leaves

Method:Pressure cook the chicken pieces adding a little turmeric, salt and water.

In a pan, heat oil and add the garam masala and onions.

Saute the onions for a while. Then, add the ginger garlic paste and saute.

Then, add the tomatoes, chilli powder, coriander powder, cumin seed powder, black pepper powder, green

chillies and salt.

Fry this mixture for a while maybe adding a little bit of water.

Add to this the coriander and curry leaves and mix.

When the oil comes out on top, add the cooked chicken pieces and mix well to coat all the pieces with the

masala.

Fry until all the water drains out. Make sure not to stir the pieces too much as this will break the chicken

pieces and mash them up.

Spicy Chicken Fry is ready.Goes well as a side dish for rice dishes/biryanis.




52/56

I nd ian Ch icken Recipe : Stu f fed Ch icken Breas ts




Ingredients :

8 fresh morel mushrooms, coarsely chopped

8 fresh button mushrooms, coarsely chopped2 tbsp chopped basil leaves

3 tbsp finely chopped spring onion

Juice of 1/2 lemon

1 tbsp minced garlic

Salt and black pepper

3 tbsp olive oil

4 chicken breasts, skinned and boneless

Method :

Mix together both kinds of mushrooms along with chopped fresh basil leaves.

Divide the mushroom mixture into 4 equal portions. Slit a pocket lengthwise in each chicken breast. Fill each

pocket with the mushroom mixture. Secure the slits with tooth-picks.Combine the spring onion, lemon juice, garlic salt, pepper and olive oil. Place the chiken in a dish, pour this

mixture over the chicken. Turn the chicken to coat well. Marinate for 1-2 hours.

Barbecue the chicken about 4-6 min. on each side or unitl they are just cooked. Do not overcook. Serve

with chunks of Parsley and Ginger Butter Garnish with mint leaves.




53/56

I nd ian Ch icken Rec ipe : Sw ee t And Sour Ch icken




Ingredients :

1/2 kg of Boneless chicken

2 lime

2 tbsp of sugar1 pinch of Ajino motto

1 tsp of salt

1 tsbp of cornflour

1/2 tsp of Ginger Garlic paste

Oil

1 Chopped Onion

2 cloves Garlic, finely chopped

For garnishing :

2 celery leaves

Methods:

Mix the lime juice in it stir it for sometime and simmer it for sometime.Keep it aside. Marinate the chicken pieces with cornflour, ginger paste and salt.

Heat the oil in non stick kadai. Fry the marinated pieces till brown in colour.

Keep it aside after its fried.

Try to make the chicken pieces if possible into finger shaped.

Fry the chopped onions, garlic till pink in colour.

Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup for sometime.

Add the celery leaves into it. Simmer for sometime adding ajino motto in it.

Ready to serve.




54/56

I nd ian Ch icken Rec ipe : Tandoor i Ch icken




Ingredients :

1 pound boneless chicken

2 sliced onions

3 limes5 whole green chillis

3 tbsp onion paste

tsp ginger paste

tsp garlic paste

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tbsp curds

salt to taste

tbsp cinnamon powder

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.




55/56

I nd ian Ch icken Recipe : Tom ato Ch icken




Ingredients :

2 lb chicken cut into pieces

5 onions sliced finely

2-3 tbsp curd(unflavoured yoghurt)

1 1/2 tsp red-chilli pwd

2 -3 tsp coriander powder

1 tsp cumin pwd

2 tbsp coconut

3 tomatoes, pureed

2-3 cloves

1 " cinnamon

2-3 cardammoms

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

A bunch of Cilantro (Coriander leaves), chopped

Cooking oil

Method :

Deep fry the sliced onions in oil till they are properly browned.

Drain them, add the curd and blend the mixture with the cinnammon, cloves and cardammoms till smooth.Set aside.

Heat some oil in a pan and fry the above masala till the oil begins to separate.

Now add the dry powders and fry for 45 secs.

Add the pureed tomato and the chicken pieces.

Add some water and simmer till the chicken is cooked.

Add the cashewnut paste and bring to a boil.

Garnish with the chopped Cilantro. Eat when hot with rice or roti.




56/56

I nd ian Ch icken Rec ipe : Zaa f ran i Mur g




Ingredients :

750gms chicken

salt to taste

2 tsp garlic paste2 tbsp yoghurt

1 tsp red chilli paste

saffron a pinch

5-6 tbsp cashew nut paste

4-5 tbsp oil

2-3 bay leaves

4-5 cloves

2 tbsp onion paste

Method :

Take chicken pieces in a bowl. Add salt, garlic paste & yoghurt.

Also add red chilli and cashew nut paste and saffron dissolved in water.

Mix all the ingredients.Heat oil in a pan. Add bay leaves, cloves & onion paste.

Add garlic paste once the onion becomes brown.

Now add already marinated chicken pieces and cook.

After the chicken is properly cooked finally add cashew nut paste & saffron dissolved in water.

Mix all the ingredients.

Zaafrani murg is ready to serve


Indian Chicken Recipes

Documents