Butter chicken

Ingredients

1/2 cup Greek-style yoghurt 1 tbsp. vegetable oil

2 garlic cloves Crushed 20g butter
3cm piece ginger peeled, grated 1 brown onion, halved, thickly sliced
2 tsp. ground cumin 410g can tomato puree
2 tsp. ground coriander 1/2 cup chicken stock
1 tsp. garam masala 1/2 cup thickened cream
1/4 tsp. chilli powder Basmati rice, to serve
600g Chicken Thigh, cut into 3cm Coriander leaves, to serve
pieces

Preparation

1. Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli
powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover.
Refrigerate for 2 hours.
2. Heat oil and butter in a heavy-based saucepan over medium-high heat.
Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened.
3. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just
starts to change colour.
4. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low.
Simmer, stirring occasionally, for 10 minutes or until chicken is tender and
mixture has thickened slightly.
5. Stir in cream. Simmer for a further 5 minutes or until heated through.
6. Serve with steamed rice and coriander leaves.
 Davood Ibrahim Chicken
Ingredients

To marinate
Crushed Ginger 1 Tbsp. Chicken - 500g
Garlic 1tbsp Tomato 1-2
Coriander seeds 1 tsp. Green chillies 2-3 slit
Cumin seeds 1 tsp. Lime juice 1/2
Peppercorn 2 tsp. Yogurt 3/4 cup
Mustard seeds1/4 1tsp Butter 2-3 Cubes
Chilli powder 1tsp
Chilli flakes 1 -2 tbsp.
Vinegar 1-2tbsp
Salt to taste
Garam masala 1/2 tsp.

Preparation
1. Marinate 500g chicken cut into pieces: with crushed ginger garlic, red chilli
powder, crushed cumin, peppercorn, coriander seeds, mustard seeds, garam
masala powder, vinegar, and chilli flakes. Marinate it for 15 minutes.
2. In a non-stick pan heat 2 cubes of butter. Then add in the marinated
chicken and fry on medium heat for 5 minutes.
3. Add cubed (small) tomato along with green chillies in the pan. Fry for another
5 minutes on medium and then close the lid turning flame to low for 9 minutes
checking in between. Add lime juice and stir for couple of minutes.
4. Next add in 3/4th cup well beaten yogurt on
low flame and mix for couple of minutes till gravy becomes thick.
5. Garnish with chopped coriander leaves and serve!!
 Madras Chicken Curry
Ingredients

For the Masala Paste:

Refined Oil- 1.5 tbsp. 1 Kg Chicken
Cumin Seeds- 1 tsp.
Coriander Seeds- 2 tbsp. For Marinating:
Fennel Seeds- 1 tsp. Salt- 1 tsp.
Black Peppercorns- 1 tsp. Turmeric Powder- 1/2 tsp.
Dried Red Chillies, cut- 5-6
Onions, thick sliced- 2 small Other Ingredients:
Ginger, chopped- 1" piece Bay Leaf- 2 (cut)
Garlic cloves- 6 Curry Leaves- 15-20
Green Cardamom- 3 Refined Oil- 3 tbsp.
Cloves-3
Cinnamon- 1 small
Star Anise- 1
Red Tomatoes, sliced- 2 small
Salt- 1/2 tsp

Preparation
1. Marinate the chicken pieces with salt and turmeric powder. Mix well and set
aside for 30 mins.
2. For the Masala paste, heat oil and add all the whole spices like cumin,
coriander & fennel seeds, whole black peppercorns and lastly the whole red
chillies (cut). Give a mix and fry on low heat for around 2 mins.
3. Add the thick sliced onions and mix and fry on medium heat for 2 mins. reduce
heat and add the chopped ginger, garlic and whole spices (green cardamom,
cloves, cinnamon & star anise). Mix and fry on low heat for 2 mins.
4. Add the sliced tomatoes & 1/2 tsp salt. Give a mix and fry on medium heat for
3 mins till tomatoes are soft. Remove to a plate and allow it to cool. Now
transfer this to a grinder /blender jar and first coarse grind it. Add 1/2 cup
water and blend it to a smooth paste.
5. Add it to the chicken and cook until the raw taste of masala paste goes away
and oil start’s to separate!!
6. Garnish with coriander leaves and serve!!
 Chicken 65
Ingredients

For the marination: Chicken - 500g

Salt- 1/2 tsp.
Ginger Garlic paste- 1.5 tsp. Other Ingredients:
Kashmiri Chilli Powder- 2 tsp. Garlic chopped- 1.5 tsp.
Pepper powder- 1/2 tsp. Green chillies cut and slit- 3
Curd/Yogurt (whisked)- 2 tbsp. Curry leaves- 10- 15 leaves
Food colour (optional)- a pinch Pepper powder- 1/4 tsp.
Refined oil- 1 tbsp.
For the batter: oil for deep frying the battered chicken
Corn flour- 2 tbsp.
Rice flour- 1 tbsp.

Preparation
1. Wash and pat dry the boneless chicken fillets. Cut into bite sized pieces.
Marinate the chicken pieces with the items indicated. Set aside for 1 hour in
room temperature.
2. After one hour, add the corn flour and the rice flour. Mix well to coat the
chicken pieces.
3. Chop the garlic cloves, cut & slit the green chillies.
4. Heat oil & once the oil is medium hot, drop the breaded chicken pieces one at
a time and fry in batches, to not crowd the pan.
5. Keep stirring to fry uniformly for 4-5 mins and remove once golden brown and
cooked through. Fry in batches if needed.
6. Heat 1 tbsp. oil in a kadai. Add the chopped garlic, green chillies and the curry
leaves. Mix and sauté on medium heat for around 30 secs.
7. Add the fried chicken pieces and give a mix and fry on medium heat for a
minute.
8. Add the 1/4 tsp. pepper powder, mix and continue to fry on medium heat for
another minute.
9. Serve hot as a starter.
10.
 Andhra Chicken Fry
Ingredients

For the marination: 6 Tbsp. Oil

½ kg. Boneless chicken Few sprigs of curry leaves
Juice of 1 lemon 4 green chillies, slit
½ Tsp. Turmeric powder ½ Tsp. Pepper powder
2 Tbsp. Chilli powder 12 cashew nuts powdered
2 Tbsp. Garam masala
2 large onions, Paste
1 Tbsp. Ginger paste
1 Tbsp. Garlic paste
1 Tbsp. Ghee
Salt to taste
¼ cup finely chopped coriander leaves

Preparation
1. Make a fine powder of the garam masala ingredients.(
2. Marinate the chicken with the ingredients mentioned and the garam masala
powder and set aside for 15 minutes\
3. Then cook the chicken on a low flame until the chicken is soft and tender.
4. Heat oil in a pan and add the curry leaves and the green chillies and fry till
the leaves turn crisp.
5. Add the cooked chicken and fry on a high flame.
6. Add the pepper powder and fry further for 3-4 minutes. Garnish with
coriander
7. Leaves and serve.
8. Andhra Style Chicken Fry is ready to eat!
 Afghani Chicken Curry
Ingredients

Chicken - 1 Kg Garam Masala - 2 Tsp

Onion - 2 Nos Salt - 1 1/2 Tsp
Green Chilli - 6 Nos Chaat Masala - 2 Tsp
Garlic - 8 Cloves Pepper - 2 Tsp
Large Peice Ginger - 1 No. Kasuri Methi - 1 Tbsp
Coriander Leaves - 1 Cup Juice Of 1/2 Lemon
Curd - 1 Cup
Fresh Cream - 1/2 Cup

Preparation
1. For the marinade, add chopped onions, green chillies, garlic, ginger,
coriander leaves and grind everything into a fine paste. Transfer it to a bowl.
2. To this, add curd, fresh cream, garam masala powder, salt, chat masala
powder, black pepper powder, kasuri methi and lemon juice. Mix it well until
it's smooth and nice.
3. Make slits in the cleaned chicken and pour the marinade over the slit chicken
pieces. Mix well and let the chicken marinate for about 1 hour.
4. Pour oil in a pan and gently put the marinated chicken pieces.
5. Fry them for 15 mins. Flip the chicken at intervals to make sure it is cooked on
all sides.
6. Remove the chicken and to the same pan, add cardamom, cloves and
cinnamon.
7. Add in the left over gravy from the marinade. Mix well, cover and cook for 10
mins on a medium flame.
8. Now, put in the fried chicken pieces, mix gently to coat them with gravy and
cover the pan with a lid. Cook the chicken for about 15 mins on a medium
flame.
 9. Gently mix the gravy with chicken and turn off the stove. Garnish with slit
green chillies and ginger juliennes.
10. Yummy and tasty Chicken Afghani is ready to be served!

Hyderabadi Chicken Curry

Ingredients

To Make Marinate To Make Hyderabadi Chicken Korma

Chicken - 1 Kg Oil - 2 Tbsp.
Juice Of 1/2 Lemon Whole Spices
Salt - 1 Tsp. (Bay Leaf, Cinnamon, Cloves, Cardamom)
Chilli Powder - 2 Tsp. Cumin Seeds - 1 Tsp.
Turmeric Powder - 1/2 Tsp. Salt - 1 Tsp.
Curd - 2 Tbsp. Turmeric Powder - 1/2 Tsp.
To Make Masala Paste Chilli Powder - 1/2 Tsp.
Oil - 1 Tbsp.
Peanut - 1 Tbsp. Coriander Powder - 1 Tsp
Few Cashew Nuts Cumin Powder - 1 Tsp
Dry Coconut - 1 Tbsp. Chopped Water - 1 Cup
Sesame Seeds - 1 Tsp. Garam Masala - 1/2 Tsp
Poppy Seeds - 1 Tsp. ( Optional ) Chopped Coriander Leaves
Onion - 2 Nos Sliced
Tomato - 3 Nos
Water

Preparation
1. Take chicken in a large bowl and add lemon juice, salt, chilli powder, turmeric
powder, curd and mix everything well. Marinate the chicken for 1 hour.
2. To a pan, add oil and add peanuts. Roast them a little and then add cashew
nuts and dry coconut. Roast again.
3. Then add sesame seeds, poppy seeds. Roast them too for a while and turn off
the stove.
4. To a pan, add oil and then add onions to it. Fry them until they are golden
brown in colour. Turn off the stove and cool the onions.
5. To a mixer jar, add the fried onions and roasted ingredients, Add a little water
and grind them to a nice paste.
6. To a separate mixer jar, add tomatoes and grind to fine puree.
7. To another kadai, add oil, whole spices, cumin seeds, ground masala paste,
and tomato puree and mix well.
8. To this, add salt, turmeric powder, chili powder, coriander powder, cumin
powder and mix all together.
 9. Next add marinated chicken pieces and mix. Keep a lid on the kadai and cook
the masala on medium flame for 10 mins.
10. After 10 mins, add water, mix everything. Close the lid again and cook for
another 15 mins. Lastly add garam masala and chopped coriander leaves.

Chicken Kurma
Ingredients

Chicken - 1 Kg To Make Masala Paste

Gingelly Oil - 2 Tbsp. Gingelly Oil - 2 Tsp.
Onion - 2 No’s Chopped Whole Spices
Few Curry Leaves (Cinnamon, Cardamom, Clove, Star
Green Chilli - 2 No’s Slit Anise, Fennel Seeds & Stone Flower)
Tomato - 2 No’s Finely Chopped Ginger - 1 Inch Piece
Turmeric Powder - 1/2 Tsp. Garlic - 6 To 7 Cloves
Rock Salt - 1 Tsp. Onion - 2 No’s Chopped
Water - 2 1/2 Cups Green Chilli - 5 No’s Chopped
Coriander Leaves Tomato - 2 No’s Chopped
Salt - 1/4 Tsp.
Grated Coconut - 1/4 Cup
Roasted Chana Dal - 1 Tbsp.
Poppy Seeds - 1 Tsp. (Optional)
Coriander Powder - 2 Tsp.
Water - 1/4 Cup

Preparation

1. Sauté whole spices, onions, green chillies, tomatoes, ginger, garlic and let it
cool.
2. Add it to a mixer grinder, add coconut, roasted chana dal, poppy seeds and
coriander powder and grind it to a fine paste by adding some water
3. Heat some oil and sauté onions, green chillies, curry leaves
4. Add tomatoes, turmeric powder, and salt and sauté
5. Add chicken pieces and cook it for 10 mins
6. Add the ground masala paste, add water and cook for about 30 mins
7. Finally, add coriander leaves and serve hot.
 Achari Chicken Masala
Ingredients

Chicken - 1 Kg Ginger Garlic Paste - 1 Tsp

Mustard Oil - 2 Tbsp Turmeric Powder - 1/4 Tsp
Mustard Seeds - 1/2 Tsp Kashmiri Chili Powder - 1 Tsp
Fenugreek - 1/4 Tsp Coriander Powder - 1 Tsp
Fennel Seeds - 1/2 Tsp Salt - 1 Tsp
Kalonji Seeds - 1/2 Tsp Water - 1 1/2 Cups
Red Chili - 4 Nos Juice Of 1 Lemon
Onion - 2 Nos Chopped Pickle - 2 Tbsp
Tomato Puree

Preparation

1. Add 2 tbsp. of mustard oil in a large saucepan over medium-high heat.

2. Add ½ tsp. of mustard seeds, a ¼ tsp. of fenugreek seeds, ½ tsp. of fennel seeds,
½ tsp. of kalonji seeds, 4 red chillies and sort them all.
3. Now add 2 chopped onions, cook it until it turns into golden brown.
4. Add 1 tsp. of ginger garlic paste, after a minute adds puree of 3 tomatoes.
5. After the tomatoes get cooked add a ¼ tsp. of turmeric powder, 1 tsp. of
Kashmiri chilli powder, 1 tsp. of coriander powder and add salt as desired.
6. Let all the ingredients cook well, and then add 1 kg of nicely washed and
cleaned chicken pieces one after the other.
7. Pour 1 ½ cup of water and lid the pan, now let the chicken cook for about 10
minutes.
8. Squeeze 1 lemon and allow it to cook for another 10 minutes with the lid
closed.
 9. Open the lid, let the water evaporates and the gravy gets thickens.
10. Now add 2 tbsp. of pickle gravy. (any pickle gravy of your choice)
11. Let the gravy simmer for about 15 minutes.
12. Once the oil gets separated turn off the flame.
13. Serve the achari chicken gravy hot with rice or paratha of your choice.

Chicken Handi
Ingredients

Chicken - 300 gms Cashew Paste - 1/2 cup

Curd - 1 cup Coriander Leaves
Turmeric Powder - 1 tsp. Bay Leaf - 1
Kashmiri Red Chilli Powder - 1 1/2 tbsp. Cinnamon - 1”
Pepper - 1 tsp. Clove - 2
Cumin Powder - 1 tsp. Cardamom - 2
Coriander Powder - 2 tsp. Mace - 1
Onion - 1 No(Sliced) Kasuri Methi
Ghee - 2 tsp. Juice of a lemon
Tomato Pure - 1 cup Oil
Green Chilli - 2 no’s Water
Ginger Garlic Paste - 1 tsp. Salt

Preparation

1. To marinate the chicken, take the chicken in a bowl and add curd, juice of a
lemon, turmeric powder, chilli powder, coriander powder, and cumin powder,
salt.
2. Mix everything together and let it marinate for about 30 minutes.
3. Heat a clay pot with some oil and ghee, add whole spices and onions and sauté
the onions till they are brown.
4. Add green chillies, ginger garlic paste and corianders leaves and cook them
well.
5. Add tomato puree and the marinated chicken.
6. Add enough and season the curry with salt and cook the chicken.
7. After about 20 minutes, add cashew paste and mix well.
 8. Finally, add kasuri methi and serve your Chicken Handi hot with roti or
steamed rice.

Gongura Chicken
Ingredients

For Marination Oil - 2 tbsp

Chicken - 1 kg Cinnamon
Turmeric Powder - 1/2 tsp Clove
Chili Powder - 2 tsp Cardamom
Salt - 1 tsp Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1 tsp Fennel Seeds - 1 tsp
Curd - 1/2 cup Onion - 3 nos sliced
Juice of 1 lemon Green Chili - 2 nos
Ginger Garlic Paste - 1 tsp
For Gongura Paste Tomato - 1 chopped
Gongura Leaves Turmeric Powder - 1/2 tsp
Green Chili - 2 nos Chili Powder - 1 tsp
Oil Garam Masala - 1/2 tsp
Coriander Powder - 1/2 tsp
Curry Leaves
Salt
Water

Preparation
1. Take a large bowl and place the chicken in it. Add turmeric powder, chili
powder, salt, ginger garlic paste, curd and lemon juice.
2. Mix everything together till the chicken is fully covered in the marination. Let it
marinate for a minimum of 30 minutes and a maximum of 2 hours.
3. Take a pan and add some oil, add the gongura leaves and close and cook it till
the leaves wilt. Add slit green chilies and stir well.
4. Cool the leaves and grind them into a fine paste.
5. To cook the chicken, take a wide pan and add some oil and add the whole
spices, cumin seeds, and fennel seeds
 6. Let the spices roast in the hot oil. Add the finely sliced onions and green
chilies. After the onions come to a golden color, add the ginger garlic paste,
and finely chopped tomatoes.
7. Stir them and add turmeric powder, chili powder, garam masala, salt, and
coriander powder and saute them. Add the marinated chicken pieces, water,
and curry leaves and let it cook
8. After the chicken is cooked, add the gongura paste and add salt and close and
cook them till the flavors combine together

Chicken (Murgh) Bharta

Ingredients

Oil Boneless Chicken - 300 gms

Ghee Cumin powder - 1 tsp.
Whole Spices -Bay leaf, Cinnamon, Coriander powder - 2 tsp.
Cloves, Green & Black Cardamom Water
Chopped Onion - 3 med Garam masala - 1 tsp.
Ginger Garlic paste - 1 1/2 tsp. Tandoori masala - 1 tsp.
Chopped Tomatoes - 2 med Cashew paste - 2 tbsp.
Turmeric powder - 1 tsp. Whisked Curd - 1/2 cup
Kashmiri Chilli powder - 2 tsp. Kasoori Methi
Salt Fresh cream
Coriander leaves

Preparation

1. Take a wide sauce pan, add Oil,1/2 tbsp. of Ghee, Whole spices - Bay leaf,
Cinnamon, Cloves, Green & Black Cardamom, 3 medium sized Chopped
Onions and Sauté it all together.
2. Add 1 1/2 tsp. of Ginger Garlic paste, 2 medium sized Chopped Tomatoes,1 tsp
of Turmeric powder, 2 tsp. of Kashmiri Chilli powder, Salt and mix it till you
get the basic masala mix.
3. Add 300 gms of Boneless Chicken and cook it for 5 minutes and add 1 tsp. of
Cumin powder and 2 tsp. of Coriander powder.
4. Add 1 1/2 cups of Water and Close & Cook the Chicken on medium flame for
10 to 15 minutes.
 5. Once it is cooked, add 1 tsp. of Garam masala and 1 tsp. of Tandoori masala
powder(optional).
6. Cook for 5 minutes and then add 2 tbsp. of Cashew paste and 1/2 cup of
whisked Curd.
7. Close and cook the pan for 5 minutes in medium low.
8. Finish off with a tsp. of Ghee or butter and some Kasoori Methi.
9. Garnish it with Fresh cream and Coriander leaves.
10. Delicious Chicken (Murgh) Bharta is ready to serve and you can eat it with
roti or naan.

Coriander Chicken

Ingredients

Chicken For Marination:

Ghee - 2 tsp Ginger - 1 pc
Cinnamon Garlic - 7 cloves
Cloves Green chilies - 2 nos
Cardamom Coriander leaves
Fennel Mint leaves
Cumin seeds Curd - 1 cup
Sliced Onions - 3 nos
Ginger Garlic paste - 1/2 tsp
Sliced Tomatoes - 3 nos
Kashmiri Chili powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt
Water

Preparation

For marination:
1. Grind- a piece of ginger, 7 cloves of garlic, 2 green chilies, coriander leaves,
mint leaves and 1 small cup of curd.
2. Take a bowl, add chicken, 1/2 tsp turmeric powder, 1 tsp of salt and mint
coriander paste. Mix it well and let it sit for 30 minutes.
Recipe:
 1. Take a pan add 2 tsp ghee.
2. Add spices - Cinnamon, cloves, cardamom, fennel and cumin seeds.
3. Add 3 sliced onions and saute till it turns golden brown.
4. Add 1/2 tsp ginger garlic paste, 3 sliced tomatoes and saute well.
5. Add 1 tsp kashmiri chili powder, 1 tsp cumin powder, 1 tsp coriander powder,
1/2 tsp garam masala and salt. Mix them all.
6. Add marinated chicken to the mixture.
7. Add enough water and close the lid. Let the chicken cook completely.

Murgh Masala

Ingredients

Butter - 2 Tbsp Cumin powder - 1 & 1/2 tsp

Onion - 2 nos thinly sliced Coriander powder - 1 tsp
Green chili - 2 nos slit White Pepper powder - 2 tsp
Ginger garlic paste - 1 & 1/2 tsp Water
Chicken - 1 kg Fresh Cream - 250 ml
Salt to taste Kasuri Methi
Yogurt/Curd - 1 cup Few Coriander leaves
Garam Masala powder - 1 tsp

Preparation

1. Take a wide pan and add butter, onion, green chilli and sauté well.
2. Once the onion is transparent add ginger garlic paste and chicken. Mix it well.
3. Add salt and fresh yogurt/curd. Close the lid and let it cook for 15 minutes in
low flame.
4. Once the chicken is half cooked, add garam masala powder, cumin powder,
coriander powder, white pepper powder and add water. Close and cook for
another 15 minutes.
5. Then add fresh cream and kasuri methi, mix it gently.
6. Finally add coriander leaves. Close the lid and let it cook for 10 minutes in low
flame.
 7. Check for seasoning and turn off the stove.
8. Serve it with chapati, naan, roti or rice.

Dhaba Style Chicken Curry

Ingredients

For Marination Whole spices

Chicken - 1 kg (Bay leaf, Cinnamon, Clove, Green
Turmeric powder - 1/4 tsp Cardamom & Black Cardamom)
Salt to taste Butter - 2 Tbsp
Ginger garlic paste - 1 & 1/2 tsp Onion - 3 nos finely chopped
Juice of 1 no. Lemon Kashmiri Red chili powder - 2 tsp
Yogurt/Curd - 1 cup Cumin powder - 1 tsp
Coriander powder - 1 tsp
Tomato - 4 nos grated
Salt to taste
Green chili - 2 nos slit
Water
Garam Masala powder - 1 & 1/2
tsp
Besan/Gram flour - 2 tsp
Few Kasuri methi
Few chopped Coriander leaves

Preparation
1. Take a bowl, add chicken, turmeric, salt, ginger garlic paste, lemon juice, and
yogurt and mix it all together. Let it marinate for 30 minutes.
2. Roast Bay leaf, green cardamom, cloves, cinnamon and black cardamom.
3. Add butter and onion. Sauté till the onion turns light brown.
4. Add Kashmiri red chilli powder, cumin powder, coriander powder, grated
tomatoes, salt, green chillies and let it cook for few minutes.
 5. Add the marinated chicken and water. Close the lid , let it cook for 40 minutes.
6. When the chicken is half cooked, add garam masala, gram flour and close the
pot. Let it cook for 15 minutes to 20 minutes.
7. Once the chicken is cooked, add kasuri methi and garnish with coriander
leaves.
8. Serve it with Naan, roti or rice.

Chicken Curry with Coconut Milk

Ingredients

For Marination Water

Chicken - 1 kg Oil - 2 Tbsp
Turmeric powder - 1 tsp Garam masala powder - 2 tsp
Chili powder - 2 tsp Shallots - 15 nos chopped
Salt Onion - 1 no chopped
Green chili - 1 no
Ginger Garlic paste - 2 tsp
Tomatoes - 3 nos
Salt
Few Curry Leaves
Coconut Milk - 750 ml
Few Coriander leaves

Preparation
1. Marinate the chicken pieces with turmeric powder, chilli powder and salt. Let
it sit 30 minutes.
2. In a pressure cooker add little water & the marinated chicken pieces. Pressure
cook for 2 whistles
3. In a kadai heat oil. Add garam masala powder, shallots, onion and green chilli.
Sauté till brown.
4. Add ginger garlic paste, tomatoes & salt. Mix well
5. Add the cooked chicken pieces with water. Add few curry leaves. Close & cook
for 5 minutes
 6. Now add coconut milk & mix. Once it starts to boil, close & cook for 10
minutes
7. Finally add curry leaves & coriander leaves. Turn off the stove.
Serve with Rice, Dosas, Chapati, Idiappam, Appam etc

Pepper Chicken
Ingredients

Chicken - 1 kg
Gingelly / Sesame Oil - 1 to 2 Tbsp.
Shallots - 300 gms (chopped)
Ginger garlic paste - 1 tsp.
Turmeric powder - 1/2 tsp.
Chilli powder - 2 tsp.
Coriander powder - 1 tsp.
Cumin powder - 1 tsp.
Salt
Pepper powder - 5 tsp.
Few Curry leaves

Preparation
 1. Heat some oil in a wide pan. Add the shallots and saute them until they turn
transparent.
2. Add the ginger-garlic paste, turmeric powder, chilli powder, coriander powder
and cumin powder. Mix well.
3. Now add the Chicken pieces, salt and pepper. Mix gently.
4. Add Water till it covers all the chicken pieces completely. Close and cook the
Chicken.
5. Now open the lid and let it cook until all the oil separates.
6. Finally, add Curry leaves and more Pepper powder. Gently mix and turn off
the stove.
7. Your pepper chicken is ready! Serve hot!

Chicken Ghee Roast

Ingredients

For Marination Chicken - 1 kg

Juice of 1 lemon
Coriander seeds - 2 Tbsp turmeric powder - 1/2 tsp
Fennel Seeds - 1 tsp Salt
Peppercorns - 6 to 7 nos Curd / yogurt - 1/2 cup
Cumin seeds - 2 tsp
Cinnamon - a small piece For cooking:
Cloves - 4 to 5 nos Ghee
Long Red chilis - 5 to 6 nos Onions - 2 nos (chopped)
Round Red chilis - 4 nos Few curry leaves
Ginger - a small piece Ground masala paste
Garlic - few cloves Salt
Tamarind - a small piece Water
Preparation

1. To the chicken pieces add lemon juice, turmeric powder, salt & yogurt. Mix
well and marinate for 2 hours.
2. Dry roast coriander seeds, fennel seeds, pepper corns, cumin seeds, cinnamon,
cloves, red chilis, ginger, garlic, tamarind.
3. Let it cool and then grind with little water to a fine paste.
4. In a wide pan, add ghee & marinated chicken. Mix well then close and cook for
15 minutes. Keep aside.
5. Now heat oil. Add onions & curry leaves. Saute till it turns brown.
6. Add the ground masala paste and cook till dry.
7. Add chicken pieces, salt, curry leaves, more ghee (if needed) & little water.
Mix gently.
8. Close and cook till the water evaporates and the chicken becomes dry.

Chicken Sukka
Ingredients

Dry Roast: Onion - 1 no. chopped

Coriander Seeds - 2 Tbsp. Garlic - few cloves
Cumin Seeds - 2 tsp. Ginger - small piece
Fennel Seeds - 1 tsp Tamarind - small piece
Pepper Corns - 1 tsp Turmeric powder - 1/2 tsp
Mustard Seeds - 1/4 tsp Oil - 1-1/2 Tbsp
Few Cinnamon & Cloves Few Cardamom Pods
Red Chillis - 7 to 8 nos. Onions - 3 nos. chopped
Oil - 1 tsp Few Curry Leaves
Chicken - 1 kg
Salt
Fresh Grated Coconut (optional)

Preparation
 1. Take a huge pan and dry-roast coriander seeds, cumin seeds, fennel seeds,
whole peppercorns, mustard seeds, cinnamon and cloves in it.
2. Next, dry-roast the red chillies. Remove these dry-roasted ingredients into a
bowl.
3. Now, add oil, onions, ginger, and garlic to the fan. Fry this mixture a little, and
then add tamarind. Fry till all ingredients turn golden-brown.
4. Grind the dry-roasted ingredients first. Add the fried ingredients after. Add
turmeric powder, and grind all of it. You can add some water while grinding.
Grind to a paste.
5. To cook the chicken - add coconut/cooking oil, cardamom pods, and onions.
Once the onions are transparent, add curry leaves, and the chicken pieces. Mix
them together.
6. Add the ground paste to the chicken, and mix.
7. Add water and continue to mix till the paste has coated all the pieces of chicken
and season it with some salt.
8. Pour water, cover the sauce-pan and slow cook the chicken 30-40 minutes.
Slow cook till water is completely evaporated.
9. Garnish with freshly grated coconut (optional). Gently mix.
10. Serve hot with chapatti, roti or rice.

Kadai Chicken
Ingredients

Chicken - 1 kg For Masala Powder

Oil - 1 1/2 Tbsp.
Onions - 3 no’s (finely chopped) Coriander Seeds - 2 Tbsp.
Green chillies - 2 no (sliced) Cumin Seeds - 1 1/2 Tsp.
Ginger Garlic Paste Pepper Corns - 1/2 Tsp.
Tomatoes - 3 no’s (finely chopped) Red Chillies - 6 no’s
Turmeric powder - 3/4 tsp.
Salt

Preparation

Making the Kadai Chicken Masala

 1. Dry roast coriander seeds, cumin seeds, peppercorns & red chillies till you
smell the spicy aroma.
2. Grind the roasted ingredients to fine powder. Your masala powder is ready!

Making Kadai chicken

1. In a wide saucepan, heat oil. Add onions, green chillies and sauté till the onion
turns golden brown
2. Now add the ginger paste & tomatoes. Sauté for a minute
3. Add turmeric powder, salt & the dry masala powder. Mix well
4. Add the chicken pieces and coat them well with the masala.
5. Season with little salt and add water till it covers the pieces
6. Close and cook till it’s done.
7. Add capsicum pieces and cook for 2 more minutes
8. The kadai chicken is ready to serve.

Chinese Ginger Chicken

Ingredients

Chicken - 1 kg To Grind
Spring Onion - 2 bunch (chopped) Onion - 1/2 no.
Oil - 2 tbsp Piece of Ginger
Onion - 1/2 no. chopped Few cloves of Garlic)
Green Chilli - 1 no.
Vinegar - 2 tbsp
Soy sauce - 2 tbsp
Chilli paste - 1 tbsp
Pepper - 1 tsp
Salt to taste
Few Coriander leaves

Preparation
 1.  Make a paste of Ginger, Garlic and Onions. To the Chicken mix well with
grounded paste & Salt. Let the meat marinate for 30 mins.
2. In a wide deep pan/ wok, add Oil, Onions, Green chilli, Spring onions and
sauté till golden brown.
3. Now add the Chicken pieces and toss it in the pan for couple of minutes.
4. Once the chicken colour changes, add Vinegar, Soy sauce, Chilli paste, Salt,
Pepper & the rest of the Spring onions. Mix gently.
5. Reduce flame to medium low, cover and cook for 15 to 20 minutes
6. Add few Coriander leaves and mix. Transfer to a vessel and again garnish with
some fresh coriander leaves.

Andhra Style Chilli Chicken

Ingredients

Boneless Chicken - 1/2 Kg Seasoning Paste:

A few Coriander leaves
For Marination: Green Chilli - 2 no.s

Curd - 1 cup For Tempering:

Turmeric powder - 1/2 Tsp.
Chilli powder - 1 Tsp. Oil - 1 Tbsp.
Garam Masala powder - 1/2 Tsp. Mustard seeds - 1/2 Tsp.
Salt to taste Cumin seeds - 1/2 Tsp.
Lemon - 1/2 Green Chilli - 3 no.s
Ginger & garlic paste - 1 Tsp. A few Curry leaves
Onion paste - 2 Tbsp.

Preparation
 1. Marinate the Boneless Chicken pieces with Curd for about 3 hours or
overnight.
2. To the marinated Chicken, add Turmeric powder, Chilli powder, Garam
Masala powder, Salt, Juice of half Lemon, Ginger & garlic paste and Onion
Paste. Mix it well.
3. Let it marinate for about 1 to 2 hours.
4.  Heat some oil in a pan. Add the temper ingredients (Mustard seeds, Cumin
seeds & Green Chilli) to the pan. Now gently start adding the marinated
Chicken pieces.
5. Add a pinch of Salt & start cooking the chicken on a medium-low flame.
6. Make a coarse paste of the Coriander leaves & Green chilli.
7. When the chicken is half cooked add the Coriander & green chilli paste. Gently
Mix it.
8. Now, add the Curry leaves & cook the chicken for another 10 minutes on a
medium-low flame.
9. Let it cook until the chicken is completely and thoroughly cooked.

Chicken Vindaloo Curry

Ingredients

For Vindaloo Masala

Coriander seeds - 1 Tbsp.
Cumin seeds - 2 Tsp.
Peppercorns - 1 Tsp.
Fenugreek - 2 Tsp.
Mustard seeds - 1 Tsp.
Red chilli - 6 no.'s
Boneless Chicken - 1/2 kg Cinnamon stick - 3 no.'s (small)
Ghee - 1 Tbsp. Clove - 10 to 12 no.'s
Oil - 2 Tbsp. Cardamom seeds - 1 Tsp.
Bay leaf - 3 no.'s A piece of Ginger
Onion - 2 no.'s thinly sliced Garlic - 5 no.'s
A few chopped Coriander leaves Salt to taste
Turmeric powder - 1/2 Tsp.
Brown Sugar - 1/2 Tsp.
Vinegar - 3 Tbsp.
A little Water

Preparation
Dry roasting the ingredients
1. Dry roast the coriander seeds, cumin seeds, peppercorns, fenugreek, mustard
seeds, red chillies, cinnamon sticks, cloves & cardamom seeds.
2. Once you smell a nice aroma, turn off the flame & Let it cool down.
To prepare Vindaloo Masala
1. Add the roasted ingredients to a mixer jar.
2. Add a piece of Ginger, garlic, salt, turmeric powder, Brown Sugar and
vinegar to the jar. Grind it. While grinding add a little Water. Grind into a
fine paste. Your Vindaloo Masala paste for Chicken is ready!
Mixing & marinating:
1. Add the Vindaloo Masala paste to 1/2 Kg of Boneless Chicken & mix well.
2. Let it marinate for a minimum of at least 8 hrs or overnight.
Cooking:
1. To a wide saucepan, add ghee, 1 Tbsp. of oil, bay leaf and the thinly sliced
onions. Sauté it until the onions turn brown in colour and keep aside.
2. To the same saucepan, add another Tbsp. of oil & the marinated chicken
pieces. Let it cook for about 10 minutes.
3. Now add the browned onions and mix well.
4. Add some water and mix well. Close the pan with a lid and simmer the
flame.
5. Cook till the chicken turns soft and it forms a thick gravy.
6. Garnish it with chopped Coriander leaves & Serve hot with rice or rotis.

Kung Pao Chicken

Ingredients

For Marinade
Chicken - 300 gms
Soya Sauce - 1 tbsp
Vinegar - 2 tsp For Sauce
Corn Flour - 1 tsp (Dissolved in water) Soya Sauce - 2 tbsp
Sesame Oil - 1 tsp Vinegar - 2 tsp
Pepper Corn Flour - 1 tsp
Marinate 30 mins Chili Paste - 1 tsp
Brown Sugar - 2 tsp
For Cooking Peanut - 1 tbsp (pounded)
Sesame Oil - 2 tsp Garlic (chopped)
Garlic - 2 tsp (chopped) Spring Onions (chopped)
Spring Onion - 4 nos (chopped) Sesame Oil - 2 tsp
Capsicum - 1 nos (chopped)
Peanut - tbsp
Water
Preparation

1. In a large bowl, take the boneless chicken pieces

2. Add soya sauce, vinegar, corn flour slurry, pepper, and sesame oil to the
chicken pieces
3. Mix them to coat the chicken pieces evenly and let it marinate for a minimum
of 30 minutes
4. After letting the chicken pieces marinate for 30 minutes, fry the chicken pieces
5. Heat a pan with sesame oil and add the chicken pieces
6. Fry them till they are completely cooked inside and keep them aside
7. To make the sauce, add soy sauce, vinegar, corn flour slurry, chilli paste,
brown sugar, peanuts, garlic, spring onion greens and sesame oil
8. Mix these evenly.
9. Heat a pan with sesame oil
10. Add garlic, spring onions, capsicums and sauté it for about a minute
11. Now add the sauce and cook it till the sauce thickens
12. Add the cooked chicken pieces and cook for about 7 minutes till the sauce is
absorbed by the chicken pieces
13. Your Kung Pao Chicken is ready to be served
14. Serve this hot with steamed rice, fried rice or noodles.

Chicken in Mushroom gravy

Ingredients

Chicken - 1/2 kg
Mushroom - 250 gms
Olive Oil
Pepper
Salt
Italian seasoning - 1 tbsp
Butter - 1 tbsp
Corn Flour - 1 tbsp
Chopped Garlic Cloves

Preparation
 1. Pressure cook the chicken with about ½ cup of water, salt and pepper for 4 or
5 whistles.
2. To make the gravy: Take some olive oil in a pan, add some butter, garlic,
mushrooms, salt pepper and Italian seasoning. Mix well.
3. Pour the chicken stock into the pan (Chicken stock gives the flavor to the
gravy). Cook the mushroom in the chicken stock.
4. Dissolve some corn flour in water and add to the gravy to thicken it.
5. Add the cooked chicken to the gravy and let it simmer for few minutes.
6. Delicious Chicken in Mushroom Gravy is ready to serve

Dal Chicken
Ingredients

Roast & Grind:

Coconut Oil - 1 Tsp
Cinnamon - 1
Chicken - 1 kg Cloves - 4
Masoor Dal / Red lentil - 1 1/2 cup Cardamom - 2
Chilli powder - 2 Tsp A few Peppercorns
Coriander powder - 2 Tsp Fennel seeds - 1/2 Tsp
Turmeric powder - 1/4 Tsp Garlic - 4 cloves
Water - 1 cup Shallots - 6 thinly sliced
Shallots - 6 thinly sliced Grated Coconut - 1 Tbsp
Tomato - 1 chopped
Ginger - 1 piece chopped finely For Tempering:
Salt to taste Coconut Oil
Mustard seeds
A few Curry leaves
Preparation

1. Add Chicken & Dal in a pressure cooker (We recommend you to use Masoor
Dal / Red lentil for this recipe.)
2. Now add Chill powder, Coriander powder, Turmeric powder & Water
3. Pressure cook till it's half cooked.
4. Heat some Coconut oil in a pan, Add Cinnamon, Cloves, Cardamom,
Peppercorns, Fennel seeds, Garlic & Onion. Sauté until the onions turn
transparent, Then add grated Coconut & sauté it till it turns light brown in
colour.
5. Let the roasted ingredients cool down, then grind it into a fine paste. While
grinding add a little water to fine paste.
6. Once the Chicken is half cooked, add the ground masala paste, shallots,
tomatoes, ginger and salt. Mix well.
7. Close the lid of the cooker and pressure cook it for 5 to 6 whistles.
8. Heat some coconut oil in a wide saucepan and add the mustard seeds.
9. Once the seeds start splattering, add the shallots and a few curry leaves, Saute
until the shallots turn brown.
10.  Now, add the cooked chicken to the tempered ingredients in the saucepan and
mix gently.
11. Cook for five more minutes and then turn off the stove.
12. Serve hot with some roti, chapatti or rice!

Spinach Chicken
Ingredients

Spinach - 1 bunch
Coconut Oil - 2 tbsp
To Marinate Chicken Onion - 4 thinly sliced
Green chilli - 2
Chicken - 1/2 kg Tomato - 2 chopped
Turmeric powder - 1/2 tsp Ginger & garlic paste - 1 tsp
Red chilli powder - 1 tsp Red chilli powder - 1 tsp
Salt to taste Garam masala powder - 1 tsp
Salt to taste
Coriander powder - 1 1/2 tsp
Cumin powder - 1 tsp
Water - 1/2 glass

Preparation
 1. First step to Marinate Chicken with Turmeric powder, Chilli powder, Salt &
coat it well with chicken pieces. Let it marinate for about 15 to 20 minutes.
2. Then pressure cooks the Marinated Chicken pieces with a little water.
3. Heat Coconut Oil in a wide pan, Add Onions, Green chilli & sauté it till it
turns brown colour.
4. Add Ginger & garlic paste, Tomatoes & sauté it for a few minutes.
5. Now, add Salt, Red chilli powder, Garam masala powder, Coriander powder,
Cumin powder & mix it well.
6. Transfer the cooked Chicken to the masala & make sure all the masala coated
well with chicken pieces. Add water & check for seasoning.
7. Finally add chopped Spinach & mix it well with chicken masala. Cover the Pan
& let it cook for about 15 minutes.
8. Serve hot with Steam Rice, Chapati or Roti.

Punjabi Chicken
Ingredients

2 tablespoons vegetable oil

2 tablespoons ghee (clarified butter)
8 chicken legs, skin removed
1 teaspoon cumin seeds
1 onion, finely chopped
5 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 small tomato, coarsely chopped
1 tablespoon tomato paste
1 tablespoon garam masala
1 tablespoon ground turmeric
1 teaspoon salt, or to taste
1 serrano chilli pepper, seeded and minced
1 cup water
¼ cup chopped fresh cilantro
Preparation

1. Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in
the oil until the seeds begin to change colour.
2. Stir in chopped onion cook and stir until onion has softened and turned
translucent, about 5 minutes.
3. Add the garlic and ginger; continue cooking until the onions brown, about 5
minutes more.
4. Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt,
Serrano pepper, and water; simmer 5 minutes.
5. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and
reduce heat to medium-low.
6. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish
with cilantro to serve.

Chicken Tikka Kebab

Ingredients

1 cup yogurt
1 tablespoon lemon juice
4 teaspoons ground cumin, divided
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
2 teaspoons salt, divided, or more to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons paprika
1 (8 ounce) can tomato sauce
1 cup heavy cream
 ¼ cup chopped fresh cilantro

Preparation:

1. Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black

pepper, ginger, and 1 teaspoon salt in a large bowl. Stir in chicken, cover, and
refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Sauté garlic and
jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and
remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat
until sauce thickens, about 20 minutes.
5. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter,
and garnish with fresh cilantro.

Wayanadan Chicken Curry

Ingredients

For Marination

Chicken (curry cut) – 1kg

Salt – to taste
Garlic chopped – 1 tbsp For Tempering
Ginger chopped – 1 tbsp
Green chilli slit – 2 nos
Coconut oil – 3tbsp
Coriander powder – 2tbsp
Mustard seeds – 2tsp
Chilli powder – 1 tbsp
Dry red chillies – 4-5nos
Garam masala – 1tsp
Curry leaves – handful
Meat Masala (optional) – 1tbsp
Black pepper powder – 1tsp
Onion sliced – 1 ½ cups
Tomato sliced – 1 ½ cups
Curry leaves – 2 sprigs
Water – ½ lt
Coconut milk (thick) – 2cups
Preparation:
1. Place a pan on the table and add clean chicken.
2. Sprinkle salt, garlic, ginger, green chilli, coriander powder, chilli powder,
garam masala, meat masala, pepper powder, sliced onions, tomatoes and curry
leaves.
3. While adding onions and tomato make sure to crush them both lightly with
hands and then add them.
4. Mix the chicken thoroughly and while mixing crush gently all the ingredients
with your fingers.
5. Do this for 5mins and then keep aside for 30min. After giving rest add water
and place it over heat on the stove.
6. Bring it to a boil, then lower the heat and cover and cook till chicken gets
cooked completely.
7. Once cooked, lower the heat and check for salt and correct the seasoning. Pour
coconut milk and gently bring it to almost a boil and then turn off the heat.
8. In a fresh pan heat coconut oil and add mustard seeds and once they crackle
add red chillies and stir them.
9. Add curry leaves and immediately add this tempering to the ready chicken
curry.

Chicken Lollipop
Ingredients
 Chicken Marination For Sauce

Dry Kashmiri chilli (soaked)- 6nos Oil – 4tbsp

Water – ¼ cup Dry Red chilli – 2no
Chicken Wings – 12nos Ginger  chopped – 1tbsp
Salt Pepper  powder – ½ tsp. Garlic chopped – 1tbsp
Ginger chopped – 1tbsp Onion chopped – ¼ cup
Garlic chopped – 1tbsp Chilli paste – 1tbsp
Soya sauce (light) – 2 tbsp. Tomato Ketchup – ½ cup
Corn-starch – 1tbsp Soya sauce (light) – 2tsp
Flour (all purpose) – 2tbsp Sugar – ½ tsp.
Baking Soda – ½ tsp. Salt – to taste
Egg – 1no Water – ¾ cup(approx.)
Oil – for deep frying Corn flour – 1tbsp
Water – 3tbsp
Spring onions chopped – handful
Vinegar – 1tsp

Preparation:

1. Marinate the chicken wings with salt, pepper, chopped ginger, garlic, soya
sauce, baking soda, chilli paste, beaten egg and keep aside for 20mins.
2. If you do not have chilli paste you can use 1tbsp of kashmiri chilli powder
mixed with 3 tbsp. of water and add it to chicken.
3. Now add in corn flour and all-purpose flour and mix it well.
4. Heat oil in a kadai and deep fry them until crisp.
5. Remove on an absorbent paper and keep aside. These can be served as is with
a dip or can be tossed in a sauce.
6. For the sauce heat a pan and add oil. Break the chilli into smaller pieces and
add to the hot oil.
7. Add chopped ginger, garlic and onions. Add the chilli paste or mix ½ tbsp o
Kashmiri chilli powder with 2 tbsp of water and add to the pan.
8. Sauté and add soya sauce, tomato ketchup, sugar, vinegar and stir it.
9. Once it thickens add a ¼ cup of water or stock.
10. Bring to a boil and add the corn flour slurry (2tsp corn flour + 2tbsp water).
Thicken it and now add the fried chicken wings.
11. Add spring onions and toss them together. Toss till the chicken absorbs all of
the sauce. Remove to a plate and serve hot.