chicken.........................

Chicken Cutlet
Ingredients
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry
Method
In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients.
Stir until smooth.
Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches
long and 3/4 inch thick.
Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty
and cooked through. (cook for 4 min per side.) Place on plate along with tomato and
onion salad.



Chicken Pakoda
Ingredients
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
oil.
Method
Semi liquid paste of corn flour and custard powder is made by adding water and
salt, chilli and elaichi clove powder are added to taste.
The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts
and later fried in oil for 20 mts and your crispy and delicious chicken pakoda is
ready.



Chicken Manchurian
Ingredients
For making the chicken marinade:
Boneless chicken - 3/4 lb
(cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup
(or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water
(mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste
Method
Combine all the ingredients for the
marinade (except oil) and set aside for 1/
2 - 1 hour.
Heat the oil in a frying pan. Deep fry the
chicken pieces a few at a time.
Drain when golden brown and cooked.
Keep aside.
In another pan, heat oil, and then add the
chopped ginger, garlic and green chillies
and finally some spring onion and saute
for a minute.
Add the soya sauce, chili sauce/tomato
sauce, pepper, sugar, ajinomoto, stock
and salt.
Add little water and bring to a boil. Add
the fried chicken and cook for 3 minutes.
Then add the maida and water mixture
and stir so that no lumps are formed.
Cook for a few minutes until the mixture
thickens slightly.



Chicken 65
Ingredients
Boneless Chicken - 1 - 1.5 lb cut
into bite sized pieces
Chilli powder - 2 tsp (or to taste)
Lime Juice - 3 tbsp
Curd - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Oil - for deep frying
For garnish:
Curry Leaves
Green Chillies - finely chopped
Red Onions - slit lengthwise
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 paper towels (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.



Spicy Chicken Kababs
Ingredients
Chicken - 1 - 1.5 lb cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Vinegar - 1 tsp (optional)
Oil - for shallow frying
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 flat pan and shallow fry (put them in and when one side gets
brown and crusty, turn the pieces over and let the other side get cooked) the
marinated chicken pieces till golden brown.
(Note: When frying the pieces, put the flame or heat to a medium-high setting so that
u ensure the chicken gets cooked properly while frying on both sides).
Pat dry the fried chicken pieces with paper towels to remove excess oil.
Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve
hot.
An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.



Chili Garlic Chicken Wings
Ingredients
Chicken wings - 500 gm
Chilli powder - 2 tsp
Minced garlic - 1 tbsp
White pepper powder - to taste
Salt - to taste
Lime - 1
Oil - 50 ml
Worcestershire sauce - ¼ tsp
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 flat pan and shallow fry (put them in and when one side gets
brown and crusty, turn the pieces over and let the other side get cooked) the
marinated chicken pieces till golden brown.
(Note: When frying the pieces, put the flame or heat to a medium-high setting so that
u ensure the chicken gets cooked properly while frying on both sides).
Pat dry the fried chicken pieces with paper towels to remove excess oil.
Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve
hot.
An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.



Kastoori Kabab
Ingredients
4 (approx 150 gm each) Boneless Chicken Breasts
200 gm hung Curd
100 gm Cheese
Whites of two Eggs
30 gm Ginger-Garlic paste
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/4 tsp Elaichi powder
1/4 tsp Mace (javitri) powder
4 drops Meetha Atar (flavouring sometimes used in biryani and Nawabi cuisine, available
from grocery stores) 1 tbsp Rose Water
Juice of 3 Lemons (approx 10 - 15 ml)
50 gm Dry-Roasted Besan (Bengal gram flour)
1/2 tsp Shahjeera
Salt to taste
Method
Cut the chicken breasts into long strips.
Add salt, lime juice, red chilli powder and turmeric
powder to the chicken strips and rub well into the flesh.
Using your hands, make a fine paste of the grated cheese and hung curd.
Add the cheese paste to the chicken breast and mix well.
Add the rest of the ingredients and mix well. Leave to marinate for two hours.
Cook in a tandoor for 30 minutes, or grill in an oven
at 275-300o F for around 25 to 30 minutes, or till golden brown. Serve hot.



Chicken Malai Kabab
Ingredients
1 whole ready to cook chicken appox. 800gms to 1000gms
Few bread slices
1 tin cream / 1 cup fresh cream
1tblsp ginger/garlic paste
1 tsp garam masala powder
2 to 3 green chillies finely chopped, or more if needed
Coriander and mint leaves finely chopped. (mint - optional)
Salt to taste
1 well beaten egg
Oil for frying
Bread crumbs for coating
Method
Boil the chicken with the ginger/garlic paste and salt with a little water. Chicken should be
allow to cook in its own juice.
On cooling, shred the chicken and grate in a chopper. .
Measure the quantity of chicken and add equal amts. of soaked and squeezed bread.
Fry the chicken and bread mixture in a little oil in order to dry the mixture completely.
On cooling add the remaining ingr. except egg.
Make balls and roll in the bread crumb. **
Dip in egg and fry till golden brown.
**The kebas can be kept in refrigerator fora week .
I would recommend to chop green chillies, corriander and mint in a chopper.
* Garam masala: jeera, clove, cinnamon, pepper, nut-meg and cardamon



Chicken Cheesy Kabab
Ingredients
500 gms boneless chicken made from chicken leg pieces.
fresh cream 2 tablespoons
curd 1 tablespoon
mace powder half tea-spoon
nutmeg powder half tea-spoon
1 egg
1 cube cheddar cheese (approx 50 grams) grated.
5 green chillies
corriander leaves
corn flour
oil 1 tablespoon
salt to taste
half lemon juice
white pepper half tea-spoon
1 tea-spoon ginger-garlic paste
Method
Clean and cut approximately one inch cubes from chicken legs..Wash and keep aside.
Marinate the chicken pieces in Ginger garlic paste, lime juice, salt and white pepper.
Marinate for approximately 20 minutes.
Mix the other ingredients such as fresh cream, curd, corn flour, green chillies, fresh
chopped corriander leaves, egg, grated cheese, mace and nutmeg powder and 1 tablespoon
refined oil. Take the marinated pieces and mix it well in the second marinade.
Keep for atleast 3 to 4 hours....Grill on slow for atleast 15 to 20 mins until the chicken is
light brown. Serve hot with lemon wedges.



Chicken Tikka
Ingredients
750 gms boneless chicken,
1 med.onion,
2 cloves garlic,
1 tbsp ginger,
2 tbsp lemon juice,
3 tsp dhania powder,
3 tsp jeera powder,
3 tsp garam masala,
1/3 cup plain yoghurt.
Method
Soak 12 skewers in water.
Grind onion, garlic, ginger, lemon juice & spices in mixer grinder.
Coat chicken in ground mixture & marinate preferably overnight.
Thread chicken on skewers & grill under a hot grill or fry in a large well greased pan till
chicken is well cooked.
Serve hot with lemon slices.



Sweet Corn Chicken Soup
Ingredients
1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
1/4 cup chopped spring onion
1 tbsp corn flour
Pepper as per taste
Method
Bring the chicken stock to boil.
Add chicken pieces and corn kernels.
Dissolve corn flour in 1/4 cup water.
Add it to the stock, stirring continuously so no lump is formed.
Let it simmer for 10 mins.
Add spring onion and pepper.
Let it simmer for another 5-7 mins.
Slowly pour in egg white, stirring continuously.
Take off from fire immediately after putting the egg white.
Garnish with corriander laves / chicken pieces / corn kernels.
Serve hot.


Spicy Chicken Soup
Ingredients
Chicken - 1 breast piece with bone
(Can use other portion of a chicken
with bones too)
Bay Leaves - 3 pieces
Garlic - 3 cloves chopped finely
Green Chillies - 2 finely chopped
(depending on how hot you want to
make it you can add more chillies)
Red Chilli Powder - 1/2 Teaspoon
Tomatoes - 2
Garam Masala - 1/2 Teaspoon
Curry Powder - 1 Teaspoon (Optional)
Salt to taste
For Seasoning:
Cooking Oil
Cumin Seeds
Flour(Maida)
Method
Cut chicken into small pieces.
Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in
simmer for about 15 minutes.
Add commutates and red chilli powder to the boiling soup and continue boiling it in
simmer for another 10 minutes.
In another pan heat oil and put season it with cumin seeds. Do it with low heat. Add
flour(maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to
turn light brown.
Add the seasoning you made in step # 4 to the boiled soup.
Add garam masala, curry powder and salt to the soup. Boil it for 5 minutes.
Your Spicy chicken soup is ready. Serve hot with bread and enjoy.



Groundnut Soup in Chicken
Ingredients
Groundnut paste from fresh groundnuts about 100 grams
2 chopped Onions
20 grams fresh Pepper Green
Preferably Red Palm Oil extract of palm nut of Malaysian origine or Africa.
Substitute can also be general oil but would not add that much of a flavour.
1 whole Chicken cut into big peices for serving 5 persons.
Maggi cubes flavourers 8 pieces
Method
Heat the palm oil in a big pot.
Put onion into it stir fry little bit, then add paste of peanut and keep stirring and do
not heat up oil, only at simmer.
Then gradually insert 7 cups of water initially and then later on after boiling add
another cup.
Let boil for 30 minutes untill it becomes a little bit thicker, then toss in the green
pepper and maggi cubes salt and mix together let stir for 10 minutes. Cover.
Then put the chicken inside and cover sim for 20 minutes.
Note : Eat with country rice preferably or uncle bens rice or Indian Basmati. Bon
apetite. This is an award winning any corner anytime African dish popular through
out the West Aferican region.


Chicken Coconut Soup
Ingredients
1 chicken breast
1 cup chopped mushroom
1-1/2 cup coconut milk
3 cups chicken stock
3 tbsp chopped lemon grass
1 tbsp ginger root
1 tbsp lemon juice
1/2 tsp sugar
1/4 cup fish sauce
1/4 cup chopped spring onion
2 green chillies, chopped finely
3 tbsp chopped coriander leaves for garnishing
Method
Boil chicken till pink in colour.
Drain and keep the water as stock.
Discard skin and bones, and shred into small pieces keep aside.
In a saucepan, mix all the ingredients except chicken and lemon juice, bring it to boil
Let it cook for another 20-25 minutes on slow flame.
Add chicken pieces and simmer for another 10 minutes.
Add lemon juice.
Serve hot, garnished with coriander leaves.




Creamy Chicken - Rice Soup
Ingredients
3/4 cup boiled chicken pieces
1 onion chopped finely
1/2 cup raw rice
1/4 cup chopped celery
2 tbsp butter
2 tbsp maida
1-1/2 cup water
1-1/2 cups milk
Black pepper powder as per taste
Salt as per taste
Method
Mix celery, chopped onion, rice and water.
Cook till rice is done and most till water evaporates.
Remove from fire.
Mix properly butter and maida in a separate vessel and then add 1 cup milk to make
a smooth paste.
Add the paste to the rice mixture.
Put to boil and stir continuously so that no lumps are formed.
Add chicken pieces and 1/2 cup milk and stir continuously.
Add pepper powder and salt.
Put on fire for 5 minutes.
Serve hot.



Chicken Long Rice
Ingredients
1 Chicken
1 Cup Basmati Rice
1/2 Ginger
Salt to Taste.
Method
Cover the chicken pieces with water in a heating vessel.
Put it to boil & together add half crushed ginger and some salt.
In the mean time soak one cup Basmati Rice in water.
Boil the chicken till the bones fall & the chicken becomes tender because we require
the chicken to be boneless & the water in which the chicken is boiled to cook.
After you have removed the bones do not throw the water, put the chicken back in &
this time add the rice.
Allow it to cook as you would normallycook rice as the chicken is already well done.
Serve & enjoy.



Quick Chicken Biryani
Ingredients
Chicken pieces (4 chicken legs)
Rice (Soak the rice beforehand) 2 cups
Coriander leaves
Ginger/garlic paste
Powdered masalas
Haldi 1/2 tsp
Chilli powder 1/2 tsp
Dhaniya powder 1/2 tsp
Salt to taste
Method
Boil the chicken. When boiling, add 1/4 tsp of haldi, cloves, badi elaichi, peppercorns,
a green chilli cut in two, etc.
TIP : The water used to boil the chicken can be used as stock for soup.
Once boiled, de-bone the chicken.
In a pressure cooker, heat some oil, throw in the whole masalas.
Once they start spluttering, add some ginger/garlic paste.
Almost immediately, add the powdered masalas and a little water for the masala to
cook. Keep stirring every couple of minutes.
Add the boneless chicken once the water in the masala has evaporated.
Add the rice and mix well with the chicken.
Add some water, and close the cooker.
Take off the heat after 3 whistles.
Garnish with chopped coriander leaves.


Whole masalas
Cloves 2-3
Badi elaichi (Big cardamom) 1/2
Peppercorns 7-10
Jeera (Cumin seeds)
Kabli Pulao
Ingredients
4 cup rice
2 lbs chicken or mutton
2 chopped onions
vegetable oil
1tsp pepper
3 medium carrots, cut in 3" sticks
1/2 cups raisins
1/2 tsp cardmom
1/2 tsp cumin
4 cups water
salt
Method
Fry onion in the oil until brown.
Add meat and stir well cook for ten minutes.
Add water, salt and pepper. Cover and cook until meat is tender.
Bring 6 cups of water to boil. Then put rice in it and cook for 5 minutes.
Remove rice from heater.
Combine the meat sauce, raisins, carrots, cardamom, cumin and rice.
Put the mixture in the oven at 350 degrees for 45 minutes and Kabli Pulao is ready.



Madras Chicken Birayani
Ingredients
Chicken - 2 cornish hen
Corinder powder-3 tsp
Chillie powder-3 tsp
Gram Masala Powder - 1 tsp
Cinnamon - 2
Elaichi - 2
Cloves - 4
Bay leaf - 4
Garlic - 1 small size
Ginger - 1 medium size
Onion-1 big size
Coriander 1 small bunch
Tomato 1 medium size
Chillies - 5
Basmathi rice - 4 cups
Ghee & Oil 4 tsp
Method
Peel the skin from the chicken and cut into small pieces, add all powders and
salt. Cook in a separate pot.
Grind chilli, garlic, ginger, onion, tomato and corainder bunch (grind everything
separately)
In a cooker put the ghee & oil add
cinnamon, elaichi, cloves, bay leafs and grinded things (put every thing). Fry till
the oil comes out (cook in medium fire) when it comes yellowish add the cooked
chicken, mix it for 3 min.
Add water (2 cups of rice means add 3 cups of water) some times in the cooked
chicken itself will have some water, so please measure. When it boils add rice
and close the cooker with weight.
Keep it for 5 min. and mix it well.



Baked Chicken Pistachio Rice
Ingredients
250 gms rice cooked in salt water
50 gms pistachio paste
1 cup chicken, boiled and shredded
2-3 tbsp butter
2 cups spring onion chopped
1 tbsp flour
1 cup milk
1/2 cup chicken stock
3-4 chillies, chopped
Salt and pepper to taste
1/2 tsp ajinomoto
Carrots for garnishing
Few pistachios chopped
Method
Heat butter and saute 1 cup onion.
Add chicken and cook for 2 minutes.
Add flour, saute till light brown.
Add the pistachio paste, saute for 1 minute.
Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3
minutes season with salt, pepper and ajinomoto and remove from fire.
Fry remaining spring onions in oil, add rice and remove from fire.
Grease an oven proof dish, spread half the rice, spread the sauce over it and cover
with remaining rice.
Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes.
Decorate with carrot petals.



Chicken Masala Roast
Ingredients
chicken - 1 about (1 kg)
onions - 1 cup, sliced
oil - ½ cup
ginger - 2 cm
grated coconut - 1 tbsp
green chilies - 2
coriander leaves - 2 tbsp, chopped
pepper corns - ½ tsp
cardamoms - 2
cinnamon - 3 cm piece
chili powder - ½ tsp
curds - ½ cup
salt to taste
Method
Clean the chicken, wash and wipe dry.
Fry the onion slices in hot oil till brown and crisp. Drain and reserve.
Grind all the ingredients from ginger to chili powder to a smooth paste.
Combine this paste with curds, salt and fried onions.
Rub some of this mixture inside the chicken and pour the rest over it.
Cover and marinate in frig over night.
Place the chicken in a baking dish.
Cook in a moderate oven,( 180 degrees C) brushing it at regular intervals with the oil in
which onions were fried.
When the top side is done, turn the chicken and cook the other side.
Serve hot with Roti and Dal.



Curry Fried Chicken
Ingredients
chicken - 1 (about 1 kg)
maida - ¼ cup
curry powder - ¼ cup
salt to taste
oil to fry
garlic - 1 tbsp, minced
onions - 1 cup, sliced
tomato ketchup - ½ cup
Method
Clean the chicken, remove the skin and cut into joints.
Cook the back, wings and neck pieces with 1 cup of water and salt .
Strain and reserve the stock.( use the meat from pieces in other recipe)
Combine maida with ½ the curry powder and salt.
Roll the remaining pieces of chicken in it and deep fry in hot oil till golden brown.
Heat about 3 tbsp of the oil in which the chicken was fried.
Add garlic and fry till brown. Add onion and fry well.
Add the remaining curry powder, salt and about 1 cup of stock.
Cover and simmer till the chicken is cooked.
Add the tomato ketchup and simmer for 2 more minutes.
Serve hot with fried rice or noodles.



Chicken Chilli Fry
Ingredients
oil - 1/3 cup
onion - 1 ½ cup, thinly sliced
ginger - 3 cm, sliced
garlic - 8 flakes, sliced
green chilies - 4, slit
red chilies - 2, broken into pieces
chicken joints - 750 gm
tamarind paste - 2 tsp
salt to taste
Method
Heat the oil in a kadai .
Add onion, ginger and garlic and fry till light brown.
Add green and red chilies, chicken joint and salt.
Fry, stirring all the time till the chicken turns light brown.
Add tamarind paste, salt and ½ cup of water.
Cover and simmer till the chicken is cooked.
Open the lid and increase the heat till the gravy is thick enough to coat the chicken
pieces.



Chicken Cutlet
Ingredients
oil - 2 tbsp
onion - ½ cup, minced
garlic - 2 tsp, minced
ginger - 1 tsp, minced
chili powder - ½ tsp
turmeric powder - ½ tsp
chicken mince - 500 gm
garam masala powder - 1 tsp
coriander leaves - 1 tbsp, chopped
mint leaves - 1 tbsp, chopped
bread - 2 slices
egg and bread crumbs to coat
oil to deep fry
salt to taste
Method
Heat the oil in a kadai.
Fry onion, garlic and ginger till fragrant.
Add chili and turmeric powder, chicken mince and Salt.
Fry for 2-3 minutes.
Cover and cook on low flame till the chicken is tender.
Add garam masala, coriander and mint leaves.
Stir till the excess moisture is dried.
Break the bread into very tiny pieces and add to the chicken mixture.
Stir well and let the mixture cool.
Shape the mixture into cutlets, coat with egg and bread crumbs.
Deep fry in hot oil till golden brown.
Drain on kitchen paper and serve hot.