Chicken Recipes

Ingredients:-

• Chicken: 1 whole
• Salt: to taste
• Garlic paste: 1 tbsp
• Oil: ¼ cup
• Macaroni: 2 tbsp
• Ginger paste: 1 tbsp
• Green chilies: 10
• Coriander: 1 bunch
• Almonds: 15
• Yogurt: 1 cup

For garnishing:

Food preparation:

1. Wash and clean chicken and keep in refrigerator over night.
2. Score with a fork. Now add salt, ginger, garlic, almonds, coriander and green chilies in yogurt and make a paste.
3. Spread this marinade on chicken, marinate or 24 hours.
4. Now in a sauce pan, add 1 cup water and cook chicken on low flame by covering with a lid till chicken tenderize and sauce thickens.
5. Now add macaroni in it.
6. In other sauce pan heat oil, fry garlic paste in it and pour this mixture on top of the chicken.
7. Serve, garnish with boiled egg and French fries.

Ingredients:-

• Chicken: 1 ½ kg whole
• Yogurt: 1-2 cups
• Garam masala powder: 1-2 tsp
• Red chili powder: 1 tsp
• Salt: as required
• Garam masala whole: cloves
• Black pepper: small
• Cardamom: 2 tbsp
• Peas: 250 gm
• Potatoes: 2, chopped
• Onions: ½ cup, fried and browned
• Salt/ garam masla: ½ tsp
• Lemon juice: 2 tsp

Preparation:

1. Place cuts on chicken from both sides.
2. Add yogurt, salt, red chili powder and garam masla and rub on chicken and place it on fridge for 2 hours.
3. In a little oil or ghee fry peas and potatoes.
4. Stuff it inside chicken and sew it.
5. Heat ghee in a wok and add whole garam masala and cook chicken till ready on low heat.
6. Serve garnished.

Ingredients:-

• Chicken wings —– 1 kg
• Mustard paste —– 1 tsp
• Oyster sauce —– 1 tbsp
• Salt —– to taste
• Crushed red chili —– ½ tsp
• Tomato sauce —– ¼ cup
• Brown sugar —– ½ tsp
• Onion —– 1 thinly chopped
• Garlic —– 4 cloves, thinly chopped
• Curry powder —– ½ tsp
• Oil —– 2 tbsp

Method:

1. Add all the ingredient in the chicken wings and marinate for 1 hour.
2. Preheat oven at 180 C at least an hour earlier.
3. Take an oven proof tray, grease it with oil and spread chicken wings on it and bake for 45 minutes.
4. If oven is not available then cook in a pan covered with lid on low flame.
5. Serve garnished

Ingredients:-

• Chicken —– 1 kg
• Yogurt —– ½ cup
• Ginger/ garlic paste —– 1 tbsp
• Onions —– 2
• Salt —– to taste
• Red chili powder —– 2 tbsp
• Cumin powder —– 1 tsp
• Dry coriander powder —– 1 tsp
• Oil —– 1 cup
• Fennel —– 1 pinch
• Cloves —– 3-4
• Big cardamom —– 1
• Small cardamom —– 3-4
• Mace and nutmeg powder —– ½ tsp
• Almonds —– for garnishing

Method:

1. Heat oil, fry onion till brown and crush them.
2. Fry chicken in this oil. Add ginger and garlic and all the ingredients expect
   yogurt and onions.
3. Now add yogurt and onions and fry well.
4. Then take a burning coal and place on top of an aluminum foil and pour 3 drops of oil in it.
5. Cover the sauce pan with the tight lid.
6. After a while take out the coal piece.
7. Keep on low flame to cook when oil comes on surface.
8. Garnish with almonds.

• 1 —— chicken, cut into pieces

For the marinade, make a mixture of:

• 1 tsp —— red chili powder
• 1 tsp —— turmeric powder
• 1 —— fresh lemon
• 1 tbsp —— ginger-garlic paste
• 1 tbsp —— coriander, chopped finely
• 3 —— beaten eggs
• Pinch —— saffron

For the curry:

• 100 gms —— onion
• 1 tsp —— green chili
• 1 tsp —— ginger-garlic paste
• 2 tsp —— oil

• Chicken —– 1 whole
• Ginger garlic paste —– 2 tbsp
• Yogurts —– 1 cup
• Vinegar —– 4-5 tbsp
• Salt —– to taste
• Cumin powder —– 1 tbsp
• Black pepper powder —– ½ tsp
• White pepper powder —– 1’2 tsp
• Sajji masala —– 1 tbsp
• Cumin —– 1 tsp
• Fennel —– 1 tsp
• Red chili whole —– 8-10
• Anardana (pomegranate seeds)
• Mango powder ( amchur ) —– 1 tsp
• Black salt —– 1 tsp
• Small cardamom —– 6-8

• 6 —– smoked chicken breast fillets, sliced
• 1 —– onion, halved & thinly sliced
• 1 —– iceberg lettuce leaves torn
• 30 —– small tomatoes, halved
• 1 —– yellow pepper, cut into strips Lettuce, broken into leaves

For the dressing:

• 200 ml —– mayonnaise
• 25 ml —– lemon juice
• 50 ml —– crumbled blue cheese

• 1 cup ——– minced chicken
• 1 cup ——– cooked white rice
• 1 tbsp ——– cumin powder
• 1 tsp ——– salt
• 1 tbsp ——– ghee
• 1 tbsp ——– pine seeds
• 1 tbsp ——– chopped onion
• 1 tbsp ——– samak powder
• 1 tsp ——– black pepper powder
• Oil ——– for deep-frying

• 200 ml —— Butter
• 1 Kg —— Chicken thigh fillets, cut into 1/5 inch cubes
• 4 gms —— garam masala
• 20 gms —— Coriander powder
• 15 gms —— Turmeric powder
• 250 gms —— Chopped onions
• 200 gms —— Tomatoes, finely chopped
• 20 gms —— each, ginger and garlic paste
• 400 ml —— Whipping cream
• 4 gms —— White pepper
• 8 gms —— Salt
• 30 ml —— Oil
• 120 gms —— Cashew nuts, crushed for garnishing

• 100 gms —– Chicken breast fillets
• 5 gms —– Garlic minced
• 10 gms —– Chili oil
• 2 gms —– Dried long chili
• 5 gms —– Soy sauce
• 5 gms —– Maggi seasoning
• 10 gms —– Spring onion
• 150 gms —– Chicken soup stock
• A pinch white pepper powder
• Chili garlic