Ingredients:

2 cups Basmati Rice

3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Preparation:

* Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric
powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
* Marinate the chicken with this mixture and keep aside for 3-4 hours.
* Heat oil in a pan. Fry the onions until golden brown.
* Add the marinated chicken and cook for 10 minutes.
* Add 4 cups of water to the rice. Mix saffron in milk and add to it.
* Add cardamom powder. Add the chicken pieces.
* Pressure cook the rice. Mix gently.
* Garnish with green coriander leaves and serve hot.
Butter Chicken

Ingredients:
• 2 tsp Sirka
• 8 tbsp Ghee
• 1 kg Chicken
• 4 tbsp Cream
• Salt as per taste
• 2 tsp Chilli powder
• 1 tsp Garam Masala
• ¼ Tomatoes, chopped
• 2 tsp Ginger-Garlic paste
• 150 gm Onions, chopped
• 4 tsp Cashewnuts, powdered

Method:
1. Remove skin of chicken and cut into big pieces.Wash and squeeze out the water.Add
vinegar, salt. Allow to soak for half an hour.
2. Heat ghee in the pressure pan. Add 2-3 pieces of chicken at a time, cover ther pan and fry till
brown and remove. Open it after 2 minutes.
3. In the remaining ghee fry the onions till brown.
4. Add ginger garlic paste and fry well.
5. Add chilli powder, garam masala and tomatoes. Fry till the tomatoes form a thick paste.
6. Add the fried chicken pieces and one cup of water.
7. Add salt to taste. Pressure cook for 8-10 minutes.
8. Cool the cooker for 10 minutes. Add cashew powder and simmer for 2 minutes. Pour the
creami on top and serve hot.

Chicken Manchurian

Ingredients:

• 4 Chopped chicken thighs

• 1 tsp Soya sauce
• 1 tsp Tomato ketchup
• 1 Finally chopped small onion
• 2 tbsp Corn flour
• 1/4 Cup all purpose flour
• 8 Finely chopped Garlic Pods
• 8 Finely chopped green chillies
• 4 tsp Refined oil
• Salt to taste

How to make Chicken Manchurian:

•Smear salt and marinate chicken for an hour.
•Make a batter of maida and corn flour and soak the chicken pieces into it.
•Fry the chicken pieces deep and keep aside.
•Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy.

•Now add chilli powder, salt to taste, add deep-fried chicken pieces, tomato ketchup
and Soya sauce.
•Fry at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs
ketchup and sauce.
•Add water while stirring if necessary. Delicious Chicken Manchurian is ready to be
served. It could be taken with roti or rice.

Chicken kabsa is one of the most popular dishes in Indian Sub-Continent and
Saudi Arabia. It is considered a staple.

1. 1 2/12 - 3 pound chicken, cut into eight pieces

2. 1/4 cup vegetable oil
3. 2 medium onions, sliced
4. 1 (12 ounce) can tomato puree
5. 2 medium tomatoes, chopped
6. 4 cloves garlic, crushed
7. 2 medium carrots, grated
8. Grated rind of one orange
9. 4 cloves 10. 4 cardamom pods
11. 3 sticks cinnamon Sale and pepper to taste
12. 1 pound long grain rice
13. 1/4 cup raisins
14. 1/4 cup sliced almonds and Cashewnuts.

METHOD.
Sautee onion in oil until it begins to brown.
Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for
about
five minutes over low heat. Stir in three cups hot water, grated carrot, orange
rind, spices, salt and pepper to taste. Cook over medium heat, covered, about
20-25 minutes, until chicken is done.
Remove chicken. Set aside to
keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat
for about 35 - 40 minutes, or until liquid is absorbed.
Put rice on a serving
platter with chicken pieces arranged around the circumference. Toss raisins and
almonds over all. ---
BALTI CHICKEN

Ingredients:
3-4 tsb oil
few bay leaves
1/2 onion chopped
1/4 tsb mustard seeds
6-8 tomatoes
1 tsb ground coriander
1 tsb chilli powder
salt to taste
1 tsb ground cumin
600 gms chicken, cut into small pieces
1 cup water
chopped coriander for garnish
Method:
Heat the oil
Add the bay leaves, mustard seeds and chopped onion
Heat till the onions are brownish
Add the tomatoes
Mix coriander, slat, cumin, chilli powder in a small bowl
Add the spices to the tomatoes mixture
Add the chicken and stir well
Stir fry for 5 mins
Add the water and cook till the chicken is well cooked
Sprinkle coriander and serve with rice.

Chicken Chillies

This is one dish that will test your chilli tolerance,so be prepared for tears rolling down
your cheeks and a burning mouth!
Ingredients:
Boneless Chicken(skinless,cut into pieces) = 350g
for the marinade
Egg = 1
Red chilli powder = 1/4tbsp
Cornflour = 1tbsp
Dark soya sauce = 1/4tsp
Salt
for the chilli sauce
Ginger & Garlic chopped = 1tbsp
Green chillies = 2
Dry Red Chillies large ones = 1tbsp
Tomato sauce = 1tbsp
Hot and sweet sauce = 1tbsp
Dark Soya sauce = 1/2tsp
Red chilli powder = 1/2tsp
Green bell pepper = 1
Onion = 1
Cornflour = 1tbsp
Water = 1/2cup
Peanut oil = to shallow fry
Method:
Clean the chicken and cut it into small cubes, Whisk an egg,add cornflour,red chilli
powder,salt and mix well. Coat the chicken with the marinade and marinate it for an hour
refrigerated. Heat oil in a pan and shallow fry the marinated chicken pieces under high
heat.Fry till they turn brown on both sides. Drain on absorbent paper,keep aside.

the chilli sauce

Dice onion and bell pepper
Heat 1tbsp oil,add chopped ginger and garlic,fry till light brown
Add the chopped green chillies,diced onion and bell pepper and saute till onion turn
transparent
Add the red chilli powder,sambal oelek,tomato sauce,hot and sweet sauce soya sauce and
salt and mix well
Add the fried chicken pieces and mix well
Serve hot

Chicken Pakoras

Ingredients

1 chicken breast cut into pieces

salt & pepper
2 Carrots
2 Potatoes
1 cup Cabbage
1 tbsp Cornflour
1 egg
1/2 tsp ajinomoto

Directions
Boil the chicken pieces with salt and pepper.Shred them into pieces . Par boil the carrots and potatoes
.Chop them fine as if for omellete. Shred cabbage and blanch .Mix all these ngredients with beaten egg,
cornflour, ajinomoto a little black pepper and salt to taste .
Shape into balls and fry .Serve with chilli garlic sauce.

Tawa Chicken
Ingredients

10 nos. Chicken(skinless drumsticks)

8 cloves Garlic
2 tbsps. Lime juice
3 tsps. Red Chili Powder
2 tsps. Coriander powder
4 tsps. Spice mix for Tandoori
4 tsps. All spice powder
2 tbsps. Butter
Cilantro for garnishing
Salt to taste

Directions
Wash chicken and trim all fat. Make small incisions in the chicken pieces. Now take all the spices (except
butter and coriander leaves) and mix them with chicken. Keep it aside for 2 to 3 hours for marination.
Heat some butter in a non stick pan and fry 2 to 3 chicken pieces at a time. Keep stirring occasionaly till
the chicken is tender. After all the chicken is done, take coriander leaves and fry them lightly in very little
butter. Garnish the chicken pieces with this sauce and serve as a side dish or appetizer.

Ginger Chicken

Ingredients

1¼ lbs. Chicken(skinless, boneless)

¼ tsp. Turmeric Powder
10 tbsps. Ginger(paste)
4 tbsps. Vegetable Oil
2 nos. Red Chilies
¼ tsp. Mustard seeds (black)
½ tsp. Fennel Seeds
2 pieces Cinnamon
5 cloves Garlic
1 no. Onion
1 no. Tomato
½ tbsp. Red Chili Powder
1 tsp. Black Pepper
Cilantro for garnishing

Directions
Put the chicken peices into a bowl and add the turmeric and 1 tsp salt.
Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste.
Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and
refrigerate for at least four hours but preferably overnight.
Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal ,
fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
Add the garlic and stir, then add the onion and stir and saute until soft and just starting to
brown. Add the tomatoes and fry for 2-3 minutes.
Add the chicken and its marinade, cayenne pepper and the remaining salt.Stir and fry on a
high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12
minutes, stirring occasionally.
Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat
and dry off before serving. Sprinkle with freshly chopped coriander.

Chicken Chatpata

Ingredients

1 lb. Chicken
4 tbsps. Corn Flour
2 tbsps. All Purpose Flour
2 nos. Egg
Vegetable Oil for garnishing
4 leaves Curry Leaf
3 tbsps. Tomato Sauce
2 tbsps. Chili Sauce (green)
½ tsp. Vinegar

Directions
Mix cornflour,maida and eggs and beat to a sticky consistency.
Dip chicken pieces and fry separately in oil and keep aside on tissue paper to soak extra oil.
Heat 1tbs of oil and put curry leaves in it. When the leaves crackle put the chilli and quick fry
it.
Add 2 tbs water . Add tomato sauce, chilli sauce and vinegar and let the mixture come to boil.
Add the chicken and mix well over heat. Serve hot.

Chicken Tikka

Ingredients
6 nos. Chicken(legs)
¼ cup Yoghurt
2 tbsps. Ginger(paste)
2 tbsps. Garlic(paste)
½ tsp. Black Pepper(powder)
½ tsp. Cumin powder
¼ tsp. Mace(powder)
¼ tsp. Nutmeg(powder)
¼ tsp. Cardamom(powder)
½ tsp. Red Chili Powder
¼ tsp. Turmeric Powder
4 tbsps. Lime juice
2 tbsps. Gram flour
5 tbsps. Vegetable Oil
Salt to taste

Directions
Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all.
Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken
pieces with this mixture. Keep aside for 3 1/2 hours.
Preheat the oven to 350 degrees F.
Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the
drippings.
Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for
about the same time, basting once. In a pre-heated oven, roast the tikka for 8-10 minutes,
basting at least twice. Make sure that the chicken does not touch the sides or the bottom of
the oven.
Note: a tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over),
made with the addition of mint and coriander paste (3 tbsp.) to the marinade.
Chicken Sandwich

Ingredients:

• 1 tsp Ajwain
• 2 tbsp Honey
• 2 Red Pepper
• 1 tbsp Sirka
• Salt and Pepper
• 1 tsp Chilli sauce
• 1 shredded Lettuce
• 1 tbsp chopped Garlic
• 2 tbsp Tomato ketchup
• 4 boneless Chicken thighs
• 1 tsp Worcestershire sauce
• 1 tbsp finely chopped Gherkins
• 8 slices of toasted White Bread

Avocado spread
• 2 tsp Lemon juice
• 1 tsp Chilli sauce
• 1 Avocado, peeled and stoned
• 1 tbsp chopped Coriander leaves

Chilli Onion
• 1 tbsp Oil
• 1 tbsp Butter
• 1 tsp grated Jaggery
• 2 large sliced Onions
• 1 tsp chopped Thyme
• 1 Red Chilli, finely chopped

Method:
1. Combine chicken with ketchup, vinegar, gherkins, honey, Worcestershire sauce, chilli
sauce, oregano, garlic and seasoning.
2. Mix well and chill overnight.
3. Grill the peppers until skin blackens and peel it away.
4. Drain chicken from the marinade. Cook until tender.
5. Slice the chicken when cool.
6. For the chilli onion, heat butter and oil and cook onions until soft.
7. Stir in remaining ingredients and cook until browned.
8. For the avocado spread, blend ingredients until smooth.
9. Spread over the bread. Layer up with the chicken, peppers, chilli onions and lettuce and
serve.
Chicken Tikka Masala

Ingredients:
• 400 gm Chicken
• Salt to taste
• 100 gm Curd
• 50 gm Cream
• 100 gm Butter
• 1 tsp Chilli powder
• ½ tsp Kasoori Methi
• 1 tsp Garam Masala
• 1 chopped Capsicum
• ½ tsp Fennel powder
• 100 gm chopped Onions
• 100 gm chopped Tomato
• ½ tsp Cardamom powder
• 1 tbsp Ginger-Garlic paste
• 4 gm chopped green Chilli
• 5 gm chopped Coriander leaves

Method:
1. Wash the chicken in cold water and cut into diced pieces (boneless).
2. Marinate the chicken with ginger-garlic paste, garam masala powder, chilli, salt and curd
and rest it for 10 minutes.
3. Later insert in the skewer and cook in the tandoor till the chicken is cooked about 80 per
cent.
4. Take a saucepan, put butter and heat it up and add onions and cook till it turns golden
brown.
5. Add ginger-garlic paste, garam masala powder, chilli, saunf powder saute it for five minutes.

6. Add chicken tikka to it and put 1/2 cup water and cook it for ten minutes.
7. Garnish with juliennes of ginger, chopped green coriander and cream.
Karahi Chicken

Ingredients:
• ½ cup Oil
• Salt to taste
• 5 Spring Onions
• 750 gm Chicken
• ¼ tsp Chilli powder
• 5 Tomatoes, chopped
• 2 tbsp Ginger, chopped
• 5 Green Chilli, chopped
• Coriander leaves, chopped
• 4 flakes of Garlic, chopped
• A pinch of Turmeric powder

Method:
1. Heat the oil and add garlic, ginger, salt, chilli powder and turmeric powder. Fry for a
few minutes over medium heat.
2. Add chicken pieces and fry until golden brown on all sides and cook until tender.
3. Water should evaporate and if you see the substance now oily, add green onions,
coriander leaves, green chillies, and tomatoes.
4. Cook for another five minutes in covered pot and serve.