BUTTER CHICKEN Butter chicken or murghmakhani is an Indian dish from the Punjab region popular in countries all over

the world that have a tradition of Indian restaurants. Preparation Time : 4- 6 hours Cooking Time : 30-40 minutes Servings : 4 INGREDIENTS Chicken 800 grams Lemon juice 1 tablespoon Kashmiri red chilli powder 1 teaspoon Salt to taste Butter 2 tablespoons For marinade Yogurt 1 cup Salt to taste Garlic paste 1/2 teaspoon Garam masala powder 1/2 teaspoon Kashmiri red chilli powder 1 teaspoon Ginger paste 2 tablespoons Lemon juice 2 tablespoons Mustard oil 2 tablespoons FOR MAKHNI GRAVY Butter 50 grams Ginger paste 1 tablespoon Green chillies, chopped 4-5

Red chilli powder 1 tablespoon Salt to taste Dry fenugreek leaves (kasurimethi) 1/2 teaspoon Whole garam masala 1 tablespoon Garlic paste 1 tablespoon Tomato puree 400 grams Garam masala powder 1/2 teaspoon Honey 2 tablespoons Cream 1 cup

METHOD Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saut for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoorimethi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha. Recipe Tip :
: Heat kasoorimethi in the oven for sometime or broil kasoorimethi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.

Southern Fried Chicken

Ingredients

1 broiler/fryer chicken (2 1/2 to 3 pounds), cut into pieces Oil for frying (peanut oil recommended) 2 eggs

1/4 cup water Liquid flavorings Salt and black pepper to taste 2 cups all purpose flour

Directions
1. 1. Cut chicken into pieces. Wash the chicken thoroughly, let drain until needed. 2. 2. Start your oil heating while you go through the other steps. If you are using a deep

fryer, fill it according to the manufacturers instructions. If you are cooking the chicken on your stove top then get a deep pot and fill it 1/3 full with oil. Turn the burner to medium high (6 on a scale of 10) and heat the oil to approximately 350 degrees F.
3. 3. In a bowl mix the eggs and water. If you are going to use liquid flavorings (hot sauce,

worcestershire, soy sauce, etc), add it now. Whip the mixture with a fork until thoroughly combined; this becomes your egg wash.
4. 4. Add the salt and pepper to the flour along with other desired seasonings (garlic

powder, sage, onion powder, etc.) to make your own "secret blend"; stir to combine. Or, plain flour works just fine.
5. 5. Dip the chicken pieces in the egg wash and dredge them in the flour. If you want a

thicker crust on the chicken, dip the pieces in the flour first, then the egg wash and then the flour again (this will, of course, require more flour).
6. 6. Place chicken pieces in hot oil. Cover and fry until crisp and golden, about 15 to 20

minutes. Sprinkle lightly with salt while the pieces drain on paper towels.

Chicken Biryani Recipe

Recipe By: Sanjana

100 Currently 5.0/5 Stars. 1 2 3 4 5

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Sanjana|Submit a Photo Total Time 75 min Yield2 Servings Level Medium

Biryani or Biriyani is a popular south Indian recipe that is typically made of chicken or lamb. This spicy chicken biryani recipe is a must try if youre into Indian food.

Ingredients
kg chicken, cut into pieces 2 cups basmati rice 4 cups water 5 tablespoons curd lemons juice, freshly squeezed Cilantro leaves for garnishing 1 tablespoon chili powder 1 tablespoon coriander powder

tablespoon cumin powder 1 tablespoon turmeric powder 1 tablespoon garam masala 4 whole cloves Salt, according to taste Oil for frying 3 cinnamon sticks 1 bay leaf 3 onions, sliced thin 4 to 5 green chili, sliced 2 tablespoons ginger paste 2 tablespoons garlic paste 2 tomatoes, chopped

Directions
1. 1. First we need to marinate the chicken. For this mix the curd, chili powder, coriander powder, cumin powder, turmeric powder, garam masala, and salt in a bowl. 2. 2. Add the chicken pieces to this well mixed curd paste and keep aside for atleast 30 minutes. 60 minutes is recommended, if possible. 3. 3. In a pan heat the oil, saut the cloves, cinnamon and bay leaf. Add onions, green chilies, ginger paste, garlic paste and the tomatoes. Fry until its cooked. 4. 4. Now add the marinated chicken to this and saut well. 5. 5. Add washed rice over this and fry for around 5 minutes. Then add the water, lemon juice and salt as required. Stir well and cook until the rice is done (with a closed lid). 6. 6. Remove and garnish with fresh cilantro leaves. Serve hot with raitha. Chicken Chettinad Recipe

Ingredients

9 ounces chicken, cut into medium size pieces 1 teaspoon turmeric powder 1 tablespoon chili powder 1 tablespoon coriander 1 teaspoon garam masala 1 tablespoon rice flour Salt to taste 1 teaspoon lime juice Oil for frying 4 tablespoons oil 2/3 cup onion, sliced Curry leaves, a few strips 5 green chilies, halved 1 teaspoon ginger paste 1 teaspoon garlic paste 2 tablespoons grated coconut 4 ounces tomatoes, chopped 1 teaspoon pepper powder 1. In a bowl mix together 1/2 teaspoon turmeric powder, chili powder, coriander powder, garam masala, rice flour, salt and lime juice. Coat the chicken and marinate for about 30 minutes. brown and remove.

1. 2. Heat enough oil for deep frying the chicken pieces. Cook the chicken until golden 2. 3. Heat oil in another pan. Saut onion and curry leaves until they become pinkish. Add

green chilies, ginger, garlic and grated coconut, fry for a few minutes.
3. 4. Add chopped tomatoes, pepper powder, the remaining turmeric powder, salt to taste

and the fried chicken pieces. Stir well until the masalas are absorbed. Sprinkle some water and saut until its dry.

4. 5. Serve hot garnished with chopped coriander and green chili.

Chili Chicken Ingredients

2 tablespoons all purpose flour teaspoon black pepper powder 1 teaspoon red chilli powder 3 teaspoons soy sauce 2 teaspoons vinegar 1 medium tomato, pureed 2 whole garlic, finely chopped and crushed 1 whole ginger, finely chopped and crushed teaspoon salt, or to taste 1 pound boneless chicken, cut into small pieces Oil for frying 2 medium onions, finely sliced 1 red chili pepper, sliced lengthwise 2 green chilies, finely chopped puree, crushed garlic, crushed ginger and salt. Mix well.

1. 1. In a bowl mix the flour, pepper powder, chilli powder, soy sauce, vinegar, tomato 2. 2. Add the chicken pieces and marinate, covered, for 2 hours in the refrigerator. A couple

more hours, if time permits, would be even better.

3. 3. Heat the oil in a frying pan and add the sliced onions; saut until golden brown. Add

the marinated chicken pieces and sliced red pepper; saut on low heat for 30 minutes or until the chicken is cooked. You may add a very small amount of hot water if required.
4. 4. Serve hot garnished with the chopped fresh green chilies. Enjoy with some cold beer.

1. Chili Chicken Noodles

Ingredients

1 package of noodles 4 tablespoons oil 1 onion, thinly sliced 1 tablespoon ginger 1 tablespoon garlic paste 2 tablespoons chili paste 1/2 pound of chicken, thinly sliced Thinly chopped: 1/2 red chili 1/2 green chili 1 carrot 1/4 head of cabbage 2 teaspoons soy sauce 1 tablespoon vinegar Salt to taste 2 sprigs green onions

Directions
1. 1. Boil noodles until they are cooked, drain and set aside. 2. 2. In a pan heat the oil. Add onion, ginger, garlic and chili paste. Saute them until fully

aromatic then add chicken and continue cooking until the chicken is done.
3. 3. Add the thinly chopped vegetables. Saute them until semi-cooked. 4. 4. Add soy, vinegar and salt, mix them until well blended. 5. 5. Add the cooked noodles and mix them well. Garnish with green onions and serve hot

with gravy.
Chicken Lollipop - Ingredients: Chicken, wings with skin 8 nos. Eggs 2 nos.

Green chilies, ground 6 nos. Pepper powder tsp. Chicken masala tsp. Chili sauce tsp. Soya sauce tsp. Flour ( maida ) 50 gms. Ginger, paste 1 tsp. Garlic, paste 1 tsp. Red colour A pinch Water cup Oil for deep frying Salt to taste.

Chicken Lollipop - Directions: 1. 2. 3. 4. 5. Cut the wings into two, chop the end bone,pull the flesh up with the skin and remove the thin bone and mould into a lollipop. Boil the lollipops with cup water, tsp.salt for 5 minutes. Remove and cool. Mix all ingredients thoroughly, except lollipops and prepare a thick batter. Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour. Serve hot.

Ingredients
10 chicken wings 1 teaspoon salt 1 teaspoon soy sauce 1/2 teaspoon chili powder 1 drop red food coloring 1 teaspoon distilled white vinegar 1 teaspoon chopped garlic 1 teaspoon finely chopped green chile peppers 4 tablespoons cornstarch

Directions
1. 2. 3.
TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well. On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour. Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry Top of Form

How To Make Chicken Tikka Masala

Chicken Tikka Masala Recipe.A traditional and very popular Indian chicken dish which is bursting full of flavour and colour. Taste our Chicken Tikka Masala recipe.

You will need

Units: 3 chicken breasts 4 tbsp olive or groundnut oil 5 cardamom pods a 5cm cinnamon stick 1 onions 2 tsp fresh ginger, minced 2 tsp garlic, minced 1 tsp cumin powder 1 tsp coriander powder tsp turmeric powder to 1 tsp cayenne pepper 1 tbsp paprika 1 tspgaram masala powder 1 large tomato 1 tsp tomato pure 150 ml water Salt to taste Yoghurt or 1 tin coconut milk, if desired Fresh coriander to garnish 1 sharp knife 1 chopping board 1 plate or tray 1 mixing bowl 1 large wide pan 2 wooden or regular spoons 1 bowl for mixing the spices

Metric

Serves: 4 Preparation Time: 20 minutes Cooking Time: 20 minutes

1. Step 1: Prepare the ingredients

First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.

2. Step 2: Make the masala paste

Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.

3. Step 3: Flavour the oil and fry the onions

Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.

4. Step 4: Add the spices

Add the masala paste and stir for a minute.

5. Step 5: Add the remaining ingredients

Add the tomato and tomato pure and stir for a minute till thoroughly combined. 6. 7. Pour in the water and bring to a gentle simmer, stirring constantly. Taste the sauce and season with salt if necessary.

8. Step 6: Cook the chicken

Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

9. Step 7: Garnish and serve

Place the chicken on a serving dish, decorate with coriander leaves and serve.

Ingredients for Boneless Tandoori Chicken Tikka Recipe

Boneless chicken - 1 kg (cut into small pieces) Kashmiri chilly powder - 2 tsp Lemon juice - 1 tbsp Salt - As reqd For marination: Yoghurt/Curd - 1 cup Kashmiri chilly powder - 1 tsp Salt - As reqd Ginger paste - 2 tbsp Garlic paste - 2 tbsp Lemon juice - 2 tbsp Garam masala powder - 1/2 tsp Mustard oil - 2 tbsp For basting(optional): Butter Chat masala - 1/2 tsp For garnishing: Onion rings Lemon wedges

Preparation Method of Boneless Tandoori Chicken Tikka Recipe

1)Clean the chicken, remove the bones and cut it into small cubes. 2)Apply a mixture of kashmirichilly powder, lemon juice and salt to the chicken and keep it aside for half an hour.

3)Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes. 4)To this curd, add kashmiri red chilly powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Mix well. 5)Apply this marinade onto the chicken pieces and refrigerate for 4 hours. 6)Heat 4 - 5 tbsp of oil in a non - stick pan. 7)Fry the chicken pieces on a very low flame. :- At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell, while the chicken is getting roasted. 8)Fry the chicken on the other side too, until both sides are reddish brown in colour. 9)Garnish with onion rings and lemon wedges. :- Serve hot.