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Ingredients:
2 cup cooked and diced Chicken
1 Sandwich Loaf
5 tblsp Butter
2 chopped Onion (Pyaj)
200 gms thinly sliced Mushrooms (Goochi)
1 tsp chopped Parsley (Ajmod)
1 cup diced Ham
1/2 cup diced Bacon
1/4 tsp Thyme
To taste Salt (Namak)
To taste Pepper (Mirchi)
How to make chicken & ham loaf top:
- Cut a 1" slice off the of the loaf.
- Pull out the soft bread from inside.
- Use for making bread crumbs.
- Leave 1/2 " inner lining of bread to preserve this shape.
- Melt 4 tblsp of the butter.
- Spread this on to the loaf inside and out.
- Replace the lid and place the loaf on baking tray.
- Bake it for 10 minutes at 400 F.
- Let it cool.
- Cook the onions in the remaining butter.
- Combine mushroom and cook for more 2 minutes.
- Mix in the parsley.
- Season with salt and pepper.
- Combine together the bacon, ham and 3 tblsp of bread crumbs.
- Stir in thyme and season to taste.
- Press half ham mixture well down into the loaf case.
- Cover with onion and mushroom mixture.
- Place chicken on and cover it with the onion mixture and a layer of ham mixture.
- Replace the lid.
- Wrap the loaf in foil.
- Bake it in oven at 375 f for 45 minutes.
- Cut into thick slices.
- Serve hot or cold.
Ingredients:
2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)
How to make chicken bon bon:
- Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
- Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
- Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
- Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
- Mix thoroughly.
- Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
- Pour the bon bon sauce on top of the chicken.
Ingredients:
12 large Drumsticks of Chicken
75 gms Desi Ghee
100 gms sliced Onion (Pyaj)
6 small Cardamom (Chotti Elaichi)
2 big Cardamom (Motti Elaichi)
3 Cloves (Lavang)
1 stick Cinnamon (Tuj/Dalchini)
25 gms strained Garlic Paste (Lasun Paste)
25 gms strained Ginger Paste (Adrak Paste)
10g Tazza Dhania
4.5 gms Turmeric (Haldi)
3 gms Red chili Powder (Lal Mirchi)
Salt (Namak)
100 gms Yoghurt
1 litre clear Chicken Stock
60 ml Cream (Malai)
1/2 Nutmeg (Jaiphal)
12 Tazza Dhania
How to make royal chicken top:
- Clean, remove the skin and debone the chicken.
- Cut each breast into three equal sized pieces widthwise.
- Wash them and pat dry.
- Heat ghee in a pan.
- Combine onions, green cardamom, black cardamom, cloves and cinnamon.
- Fry over medium heat till onions becomes translucent and glossy.
- Combine garlic and ginger pastes.
- Stir for 30 seconds.
- Combine coriander, turmeric and red chilli powders and stir.
- Then combine 120 ml cup of chicken stock and salt and stir well.
- Take it to a boil.
- Reduce the heat and let it simmer.
- Stir constantly so that onions are mashed properly.
- Remove pan from heat.
- Mix in in yoghurt.
- Return pan to heat and stir fry until the liquid evaporates.
- Combine 480 ml cup of chicken stock.
- Take it to a boil.
- Reduce heat.
- Cover it and let it simmer.
- Stir occasionally for 5 minutes.
- Combine grated nutmeg and stir it well.
- Cover and let it simmer over very low heat till the gravy is of thin sauce type.
- Remove it from the heat.
- Adjust seasoning.
- Pour in a bowl.
- Garnish with coriander.
- Serve with phulka.
Ingredients:
2 cut into serving pieces broiler-fryer Chickens
1 tsp Monosodium Glutamate
1 1/2 tsp Salt (Namak)
1 slightly beaten Egg
1 6 oz Can Pineapple Juice (Ananas Ka Raas)
1 1/3 cup fine dry Bread Crumbs
1/4 cup melted Butter or Margarine
1 1/3 cup flaked Coconut (Nariyal)
How to make pineaple chicken top:
- Rinse pieces of chicken.
- Pat dry with paper towel.
- Drizzle monosodium glutamate and salt over both sides.
- Mix egg and pineapple concentrate a plate.
- Mix bread crumbs with melted butter in another plate.
- Combine coconut to butter-bread crumbs mixture .
- Mix well.
- Coat chicken pieces with pineapple mixture.
- Next roll them in coconut mixture.
- Place them on 2 foil-lined baking pans.
- Bake them in a preheated oven to 350 for about 40 minutes.
- Reverse pans in oven for even baking.
- Bake for another 40 minutes.
- If chicken becomes very brownish before end of baking time cover it loosely with foil.
Ingredients:
1 cup uncooked Rice (Chawal)
1 cut in serving pieces broiler- fryer Chicken
2 tsp Butter
1 tsp Paprika
1 tsp Curry Powder
1/4 cup slivered Almond (Badam)
1 10 1/2 oz can Chicken Broth
1/2 can Water
Curry Sauce:
1 10 3/4 oz can Cream of Chicken Soup
1/4 cup Milk
1 tblsp Sherry
1 tblsp Cornstarch
1/2 tsp Curry Powder
How to make curried chicken with rice top:
- Place dry white rice in bottom of a buttered baking dish.
- the rice with pieces of chicken.
- Spread butter over.
- Drizzle paprika, curry powder and almonds.
- Combine chicken broth and water.
- Cover the baking dish.
- Bake it in a oven at 375o for about 45 minutes.
- Remove from the oven.
- Spread curry sauce over chicken.
- Continue cooking unvcovered for 15 more minutes.
- Curry sauce:
- Mix all ingredients of curry sauce in a pan.
- Take it to boil over low heat.
- Remove from heat.
Ingredients:
Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste
Preparation:
- Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
- Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
- While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
- Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
- If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala
About :
Murg do Pyaaza recipe is one of the most testiest chicken recipe in India. It is cooked in rich Indian spices and Garnished with vegetables.
Ingredients:
1 chicken
1/2 -1 tsp salt
2 tbsp lemon juice
3/4th cup ghee
4 large onions (chopped)
2 flakes garlic (crushed)
2 cups /142ml curd / plain yogurt
11/4th cups water
Spices
6 cloves
1 brown cardamom
12 black peppercorns
2 pieces cinnamon stick
1/2 tsp ground ginger
1 tsp turmeric powder
1 tsp red chili powder
Garnish
1 tsp garam masala powder
225gms tomatoes (peeled & halved)
1 medium onion (chopped and fried)
How to make murg do pyaaz:
- Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
- Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
- Cook gently for 15 minutes, stirring continuously.
- Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
- Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
- Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.
About :
Chicken Tikka recipe is very famous Indian recipe.In which chicken chunks is marinated with special rich spices.
Ingredients:
1 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tbsp paprika
4 garlic cloves, pressed
1/8 tsp chili peppers
1 tsp salt
1/4 tsp cinnamon
1/2 tsp ground cumin
1/8 tsp ground cloves
A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.
Ho to make indian barbecue chicken :
- Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
- For the marinade, combine all the remaining ingredients.
- Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
- To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.
Ingredients:
2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground
About :
Dish contains chicken and spinach which make it tasty as well as healthy. It can be eat with Chapatis or Parathas.
Ingredients:
3 pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt
About :
Chicken Pakora is very easy and any time dish. It can cook easily. It's very delicious hot dish which can also used as starter at party.
Ingredients:
500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice
About :
Chicken Curry recipe is very famous in India. Its very simple dish which have rich Indian aromatic spices and served with rice and chapatis.
Ingredients:
1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold
About :
Murgh Musallam recipe is North west Indian recipe which is famous among all non-veg lovers. It can prepare at occasions at home.
Ingredients:
10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves
Spices
2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands
About :
Murg Makhani recipe needs no introduction. It is classic Indian recipe rich spicy buttery, creamy chicken.Its taste comes out with naan roti or rice.
Ingredients:
Chicken Marination
800 gms Chicken Pieces (boneless)
1 tsp Coriander Powder
1 tblsp sour Curd
2 tsp Ginger Paste
2 tsp Garlic Paste
1 tblsp lemon juice
1 tsp Cumin Powder
1 Onion paste
1 tsp Red Chilli Powder
Salt to taste
Few drops of orange color
Gravy
4 large tomatoes chopped
4 tblsp Butter
1 tblsp Fresh Cream
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
2 tsp Ginger finely chopped
2 tsp Green Chilly finely chopped
salt to taste
sugar to taste
Garnish
Melted Butter
Fresh Cream
Coriander Leaves finely chopped
Ingredients:
1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste
Ingredients:
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
How to make chicken with coconut milk:
- Preheat the oven to 350 degrees F.
- Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
- Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
- Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
- Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
- Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
- Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
Ingredients:
1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped
How to make chicken korma:
- Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
- Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
- Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
- Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.
Ingredients:
1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste
How to make chicken afgani:
- Clean the chicken and keep aside.
- Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
- Grill in a tandoor (charcoal grill) till golden.
- Serve the murgh afgani hot with onion rings.
Ingredients:
500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry
How to make chili chicken :
- Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
- Heat oil and deep fry the marinated chicken pieces till golden brown.
- Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
- Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
- Add fried chicken pieces to it and cook for few minutes.
- Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
- Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
Ingredients:
6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying
How to make chicken drumsticks:
- In a bowl add Soya sauce, ginger-garlic paste, sugar.
- Add chicken wings coat well and set aside for 1/2 hour.
- Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
- Heat oil in a wok / kadhai.
- Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
- Serve chicken drumsticks hot with thin slices of onions and lemon.
2 cup cooked and diced Chicken 
