Chicken keema Balls Manchurian

Ingredients

• Chicken Keema(500 gm)
• Onion chopped (5tsp)
• Garlic chopped( 4tsp)
• Ginger chopped (3tsp)
• Green chili chopped (3tsp)
• Fresh coriander leaves chopped(1/2 cup)
• Green bell pepper chopped (3tsp)
• Carrot chopped (3tsp)
• Lemon juice (1tsp)
• Coriander pwd (2tsp)
• Red chili pwd (1tsp)
• Black pepper pwd (1/2 tsp)Tandoori masala (1tsp)/ optional
• Garam Masala (1tsp)
• Turmeric pwd (2tsp)
• Dry chili (3-4)
• Soya sauce (1tsp)
• Tomato ketchup (3tsp)
• Red chili paste (1/2 tsp)
• sugar(1/4 tsp)
• water (1/2 cup)
• Oil and salt as needed

Preparation

1. Take a large bowl, add chicken keema, onion (2tsp), garlic (2tsp), ginger (1tsp), green chili  (2tsp), coriander leaves (2tsp), lemon juice, coriander powder, red chili powder, tandoori masala, turmeric powder, garam masala and salt to taste.
2. Mix all these ingredients and keep it in the fridge for at least half an hour.
3. Heat oil in a frying pan.
4. Make medium size balls of the keema mixture.When the oil is hot, put the raw balls slowly and fry in medium high heat till it becomes brown.(see the pic)

 5. Take out them on a paper towel. It will soak the extra oil from the balls.

 6. Now heat another pan, add 2-3 tsp of oil, put dry chili, rest of the chopped onion, garlic, ginger, green bell pepper, carrot.

 7. Saute it for few seconds, add black pepper powder, water, soya sauce, tomato ketchup, red chili paste, sugar, salt.

 8. cook it for few more minutes, add fried keema balls to it.

 8. Toss the balls with the gravy(adjust the gravy according to your taste by adding water) and add some fresh coriander leaves.(you can add spring onion)

 9. Now your Chicken keema balls Manchurian is ready. serve hot with plain rice or jeera rice or any kind of paratha.

Kolkata Chicken Biryani

Ingredients

• Chicken (medium size,preferably leg and thigh, 500gm)
• Basmati Rice soaked into water (2 cups)
• Onion slice (1, large size)
• Onion Paste (1 medium size)
• Tomato Paste (1 medium size)
• Ginger and Garlic Paste (4tsp)
• Green Chillies (3tsp or to taste)
• Potato (2, cut into half)
• Boiled Eggs(2-3)
• Yogurt (1/2 cup)
• Safron (keshar)and Kaora water soaked into warm Milk
• Ghee (4tsp)
• Whole Garam Masala ( Cinnamon Stick, Cardamom, Cloves)
• Bay leaf (1-2)
• Mace(1)
• Black Pepper Corn(6-8)
• Nutmeg (1)
• Red Chilly Powder(2tsp)
• Cumin Powder(1tsp)
• Yellow Food color (a pinch)
• Oil as needed
• Salt and Sugar to taste

Preparation

1. First marinate the chicken with salt,  cumin powder, red chilly powder, ginger paste, garlic paste, onion paste, tomato paste, and yogurt.

2. Then in a  grinder make a powder of nutmeg, cinnamon stick, cardamom, cloves, mace, and pepper corn.  Then add the powder mix it well. Keep this in the refrigerator for about half an hour.

3. In another bowl soak rice in water for half an hour

. 

4. Add water in a pan and bring this to a boil. Now add rice and salt in the water. Then drain the water from the rice.

5. Now add white oil in a frying pan. When oil is hot, add the onion and fry it until it is golden brown and crispy.

6. Now lightly fry the potatoes and then remove it.

7. Cook the marinated chicken on a medium heat for about 15-20 mins. After 10 mins add the potatoes and fry it until it turns brown.

8. In a micro-wave safe container, first add a layer of rice then add the chicken and potato. Then again another layer of rice and yellow food color. Then sprinkle some crispy onion and again another of chicken and potato and finally another layer of rice, some turmeric and some crispy onion and lastly add kesar and kawda water and then ghee. Sprinkle little of water and cover the lid.

10. Microwave it for about 10 mins.

11. You can make the rice and chicken layer in a alluminium foil try or oven proof dish and bake for 20 min in 350 degree.

12. Now your Kolkata chicken biryani is ready. Serve hot with some green salad and yogurt raita. 

Chicken Latpat

Ingredients

• Chicken(with bone, 1/2 kg)
• Ginger Paste (5tbsp)
• Garlic Paste ( 4 tbsp)
• Garlic Chopped (5 tbsp)
• Tandooori masala (3tsp)
• Yogurt (3tsp)
• Curry Leaves (10-12)
• Gren chili (2-3 sliced)
• Lemon Juice (2tsp)
• Red chili pwd (2tsp)
• Tomato ketchup(4tsp)
• Orange food color (1 pinch)

• Sliced red onion
• Fresh coriander leaves
• Oil and water as needed
• Salt to Taste

Preparation

1. Take a bowl, put chicken,ginger- garlic paste(2tsp), tandoori masala, yogurt, lemon juice, salt,2tsp oil.
2. Mix them well and keep for 1 hour.
3. Now grease a baking tray, put the marinated chicken pieces and bake for 20 minutes. in between turn them as both the sides cooked properly.
4. Take them out.
5. Heat a pan, add oil,chopped garlic, when raw flavor of garlic goes, add rest ginger-garlic paste, cook for 1-2 min.
6. Add curry leaves, salt, red chili pwd, water 1/4 cup, orange food color(mix with 1tsp of water)
7. Add baked chicken ,tomato ketchup and green chili.
8. Mix them and switch off the gas.
9. At last add sliced onion(onion should be crunchy)
10. Now your Chicken Latpat is ready. Garnish with some fresh coriander leaves.
11. Serve hot as starter or appetizer.

Chicken Seekh Kebab

Ingredients

• Chicken Keema (1 kg)
• Onion chopped(2 cups)
• Garlic Chopped (1 cup)
• Coriander leaves chopped(1 cup)
• Turmeric pwd (1tsp)
• Chili pwd(1tsp)
• Green chili chopped(2-3 tsp)
• Mozzarella cheese(1 cup) or 1 egg
• Lemon juice (5 tsp)
• Tandoori masala / seekh kebab masala(4 tbsp)
• Salt to taste
• oil for fry or  u can bake

Preparation

1. Add all the ingredients and keep it for half an hour.
2. Now make the sheekh with bamboo stick or steel screwer. Bake it for 20 min
3. Spray some oil over it. Turn in between.

Other Way

1. U can fry it as well.
2. Grease some oil on the screwer.
3. Make the seekh kebab with the screwer and slowly bring down to the hot oil.
4. Fry for 2-3 min and take it out.
5. Both the bake and fry kebab tastes good.

Chicken Handi

Ingredients

• Chicken (500 gm, with bone/ boneless)
• Onion sliced (2 medium)
• Ginger-garlic Paste (2 tbsp each)
• Tomato Chopped (2 medium size)
• Yogurt (3tbsp)
• Kasoori methi leaves ( 1 tsp)
• Turmeric powder(1tsp)
• Red chili powder (2 tsp)
• Garam masala (1 tsp)
• Sugar (1tsp)
• Salt and oil as needed
• Fresh coriander leaves and ginger matchsticks(for garnishing)

 Preparation

1. Heat oil in a pan, shallow fry the chicken pieces for 3-4 minutes.
2. Take out the fried chicken in plate.
3. In the same oil, add sliced onion and fry till golden brown.
4. Add ginger-garlic paste, tomato,turmeric,red chili,salt,garam masala.
5. Cover it and cook till the raw flavor goes off.
6. Add yogurt, fried chicken and kasoori methi leaves and sugar.
7. Mix them well and cover for 10 minutes on  medium heat.
8. Now your Chicken Handi is ready.Granish with some fresh coriender leaves and some ginger matchsticks. Serve hot with Jeera rice or Naan 

Chicken Tangri Kebab

Ingredients

• Chicken Drumsticks(2-4)
• Yogurt ( 1/4 cup)
• Ginger paste (1 tbsp)
• Garlic paste (1 tbsp)
• Tandoori masala (1/2 tsp)
• Orange food color (a pinch, optional)
• Red Chilli powder (1/2 tsp)
• Black pepper powder( 1tsp)
• fenugreek leaves or kasoori methi leaves(1tsp)
• lemon juice (4 tsp)
• oil (1 tbsp)
• Salt to taste

Preparation

1. Clean the chicken, remove the skin and make some slant cuts over the flesh.
2. Combine all the ingredients except the chicken to form a smooth paste.
3. Toss the chicken into the marinade and mix well so that the chicken drumsticks are evenly coated.
4. Marinate for 3-4 hours or overnight in the fridge.
5. Preheat the oven to 350 degree and broil the marinated chicken pieces for 10-12 min.
6. Turn the chicken pieces and spray or grease some oil and broil for another 5 min.
7. You can cook on a stove by a using pan also, until it becomes brown.(see the pic)
8. Now your Chicken Tangri Kebab is ready. Serve hot with some cucumber, onion salad and green chutney.

Garlic Chicken

Ingredients

• Chicken (500 gm,boneless,small size)
• Garlic chopped(4tbsp)
• Cornflour(3tbsp)
• Egg (1)
• Soya sauce(2tsp)
• Black pepper pdr(1tsp)
• Red chili sauce(1tsp)
• Red chili flakes(1 tsp)
• Salt to taste
• Sugar (1 pinch)
• Spring onion for garnishing

Preparation

1. Take a bowl,put chicken,cornflour,salt,black pepper pdr,egg and mix it well. Keep aside.
2. Heat oil in a deep frying pan, add one by one marinated chicken pieces and fry fry for 1-2 min till lightly golden.
3. Put them on a pepper towel.
4. Heat oil in another pan, add chopped garlic,fried chicken,soya sauce,red chili sauce,salt,pinch of sugar,rest of black pepper,red chili flakes one by one.
5. Cook for 1-2 min and take out in a plate and garnish with some spring onion.
6. Now your Garlic Chicken is ready.Serve hot as stater.

Chicken 65

Ingredients 

 

• Chicken (500gm,boneless thigh meat)
• Cornflour (2-3tsp)
• Ginger-garlic paste (1tsp)
• Ginger finely chopped(1tsp)
• Garlic finely chopped (2 tsp)
• Green chili(1-2)
• Curry leaves(8-10 )
• Coriander pdr(1tsp)
• Roasted cumin pdr(1tsp)
• Red chili pdr(1tsp)
• Cumin seeds
• Black pepper pdr(1tsp)
• Egg (1)
• Red food color(a pinch)
• Chili garlic  paste(1tsp,homemade or store bought)
• Spring onion for garnishing
• Oil as needed
• Salt to taste

Preparation

1. Cut the chicken into small size and wash it.
2. Take a bowl, put chicken pieces,salt,black pepper pdr,red chili pdr,cornflour and mix well.
3. Now add egg to it and mix well once again.(see the pic)
4. Heat oil in a deep pan and fry the chicken pieces till lightly golden brown.
5. Take out the fried chicken on a paper towel to soak the extra oil.
6. To make the sauce, heat oil in a pan, put cumin seeds,chopped garlic,chopped ginger,green chili,ginger garlic paste,black pepper pdr,red chili pdr, coriander pdr,cumin pdr, curry leaves,red food color(mix with little water),little water,salt one by one.fry it for 2-3 min then add fried chicken and toss with the paste.
7. Sprinkle some spring onion on it.
8. Now your Chicken 65 is ready. Serve hot as stater.

Creamy Chicken

Ingredients

• Chicken(500 gm)
• Onion  sliced(2 medium)
• Ginger-garlic paste(3tsp)
• Cashew nut(5-6 piece)
• Turmeric powder (1tsp)
• Red chili powder (1tsp)
• Coriander pdr (1tsp)
• Garam masala (1tsp)
• Fenugreek leaves/ kasuri methi (1tsp)
• Fried onion (optional)
• Cream (2tsp, if  you dont have cream you can add milk)
• Oil as needed
• Salt to taste
• Sugar (1 tsp)
• water as needed.

Preparation

• Wash the chicken properly. Marinate with salt and turmeric pdr.Keep aside.
• Make a fine paste of cashew nut with some water.
• Heat oil in a pan,add sliced onion, fry till brown,add ginger-garlic paste and fry 1 min and then add tomato paste,salt, turmeric pdr, red chili pdr,coriander pdr. Fry for 4-5 min by adding water.
• Now add cashew paste and some water to it and cook for a while.
• Now add the chicken, fenugreek leaves, sugar, garam masala and water. Cook for 2-3 min.
• Add cream/milk to it and switch off the  flame. If you wish add some fried onion on it.
• Now your Creamy Chicken is ready.serve with Roti or Naan.

Chicken in Coriander & Red pepper Sauce

Ingredients

• Chicken(1/2 kg.with bone/boneless)
• Onion chopped(2medium)
• Cumin seeds(2tsp)
• Red crushed pepper/red chili flex(2tsp)
• Crushed black pepper corn(1tsp)
• Sugar(1tsp)
• Ginger paste(2tsp)
• Tomato chopped(1medium size)
• Turmeric pdr(1tsp)
• Red chili pdr(1tsp)
• Coconut milk(1/4 cup)
• Lemon juice(3-4 tsp)
• Green chutney(3/4 cup)(See recipe of green chutney below)

Green Chutney

• Coriander leaves(2cups)
• garlic(3-4 cloves)
• Green chili(1-2)
• Cumin seeds(1tsp)
• Lemon juice(1-2 tsp)
• Sugar(1tsp)
• Water as required
• Salt

Making of green chutney

• Take coriander leaves,garlic,cumin seeds,lemon juice,sugar,green chili,salt,water and make a fine paste.Now your green chutney/sauce is ready.

Preparation

1. Wash the chicken and pat dry.
2. Rub the lemon juice,salt, and red chili pdr on the chicken and keep ta least 1hour.
3. Heat oil in a pan,add the red crushed pepper and black pepper.
4. Add cumin seeds,when the cumin seeds  start to sizzle,add chopped onion and sugar.
5. Fry the onion till golden brown.
6. Add chicken pieces,turmeric pdr and cook for 5 min.Now chicken becomes brown and oil comes up on the side of the pan.
7. Add ginger paste,chopped tomatoes and green chutney/green sauce.
8. Stir everything together and cook it for 8-10 min on low flame.
9. Add water and coconut milk to it and cook for 2-3 min uncovered and switch off the flame.
10. Now your chicken in coriander and red pepper sauce is ready .garnish with some chili flex and coriander leaves.

Kadhai Murg

Ingredients

• Chicken(500gm)
• Capsicum/green bell pepper(1)
• Whole coriander seeds(1tbsp)
• Dry red chili(3)
• Fenugreek seeds(1/2 tsp)
• Onion sliced(3 large size)
• Garlic finely chopped(10-15 cloves)
• Ginger crushed(1tbsp)
• tomato chopped(4 large)
• Ready made tomato puree(1/2 cup) or home made puree (3/4 cup)
• Red chili pwd(1tsp)
• Coriander pwd(1tsp)
• Amchur pwd/dry mango pwd(1/4 tsp)
• Garam masala(1tsp)
• Chopped coriander leaves
• Ginger(1 inch.cut into match sticks)
• Green chili(1-2)
• Cream(1/2 cup,optional)

Preparation

1. Put whole coriander seeds and dry red chilies on a frying pan. Keep on fire and roast lightly till it just started to change color.
2. Do not make them brown. Remove from fire.
3. Crush the whole coriander on a rolling board and pin to split the seeds.Keep red chilies whole.Keep aside.
4. Heat oil in a pan, reduce heat.Add fenugreek seeds and whole red chilies and stir for a few seconds till fenugreek seeds turns golden.
5. Add sliced onion and cook on medium heat till light brown.
6. Add garlic and stir for 1 min.Add ginger crushed.
7. Add the roasted whole coriander seeds,red chili pwd and coriander pwd.
8. Add chicken and cook for 5-6 min on high flame.
9. Add chopped tomato and tomato puree. Cook for 4-5 min.
10. Add salt, amchur pwd and garama masala. cover and cook for 10-15 min or till tender, stirring occasionally.
11. Add sliced capsicum, ginger mach sticks,chopped coriander leaves and green chili sliced.cook for 5 min.
12. Now your Kadhai Murg is ready.Serve with roti,naan, or rice.

Rajasthani Chicken Curry

Ingredients

• Chicken (3 drumsticks)(you can use any part of the chicken)
• Onion thinly sliced(1 cup)
• Ginger-garlic paste(4-5 tsp)
• Garlic chopped(2tsp)
• Red chili powder(4-5 tsp) Use Kashmiri red chili pwd
• Turmeric pwd(2tsp)
• Coriander seeds crushed(1-2tsp)
• Bay leaf(1-2)
• Green cardamom(1-2)
• Black cardamom(1)
• Cinnamon stick(2")
• Cloves(3-4)
• Yogurt(1/2 cup)
• Lemon juice(1tsp)
• Oil as needed
• Salt to taste
• Water for gravy

Preparation

1. Marinate the chicken pieces with 1tsp ginger-garlic paste,red chili pwd,salt,1tsp yogurt,lemon juice.
2. Mix well and keep it inside the fridge for 1-2 hours.
3. Heat oil in a deep pan. Add thinly sliced onion and cook until it becomes golden to brown.
4. Add bay leaf,black,green cardamom,cinnamon,cloves to the pan.
5. Saute for 1-2 min and add marinated chicken pieces. save the extra marinade mix.
6. cook the chicken pieces on high flame for 2-3 min .
7. Add ginger- garlic paste, extra marinade mix,salt,red chili pwd, turmeric pwd,coriander seeds crushed.
8. Cook till  the oil leaves out. Add water.Cover the lid and leave for boiling on medium heat for 15 min.
9. Now add garam masala pwd,whisked yogurt,chopped garlic. Cook another 2-3 min and switch off the flame.
10. Your Rajasthani Chicken Curry is ready. Serve hot with Naan or Rice.

Chicken Jalfrezi

Ingredients

• Chicken(500 gm, boneless,small size)
• Chopped green chili(1-2tsp)
• Chopped garlic(2-3 tsp)
• Onion thinly sliced(1 cup)
• Green capsicum/bell pepper sliced(1 cup)
• Red capsicum/bell pepper sliced(1/2 cup)
• Yellow capsicum/bell pepper sliced(1/2 cup, optional)
• Bottom mushroom (1/2 cup, optional)
• Baby tomato(optional)
• Turmeric pwd(2tsp)
• Red chili pwd(2tsp)
• Coriander pwd(2tsp)
• Garam masala pwd(1tsp)
• Tomato puree(1cup)
• Yogurt(1/2 cup)
• Salt to taste
• Oil and water as needed
• Ginger match sticks
• Coriander leaves for garnishing

Preparation

1. Heat oil in a pan,add chopped green chili,garlic,saute foe 1 min and add chicken
2. Cook for 1-2 min on high heat.Add tomato puree(you can add fresh chopped tomato), water.
3. Add salt,red chili pwd, turmeric pwd,coriander pwd, yogurt and cover it.Leave for boiling  on medium heat.
4. In the mean time,heat oil in a frying pan,add thinly sliced onion.green,red,yellow capsicum,sliced mushroom.
5. Saute for 2-3 min and add them to the boiling chicken gravy.
6. Add some baby tomatoes,garam masala and boil for 3-4 min.
7. Now your chicken Jalfrezi is ready.Garnish with some ginger match sticks and coriander leaves.

Chicken Kolhapuri

Ingredients

• Chicken(500gm)
• Sliced onion(1cup)
• Garlic(2-3 cloves)
• Ginger-garlic paste(2tsp)
• Bay leaf(1-2)
• Cumin seeds/jeera(1tsp)
• Cinnamon(1inch)
• Cardamon(1-2)
• Black pepper(2-3)
• Clove(2-3)
• Big cardamon(1)
• Sesame seeds/rashi (1tbsp)
• Poppy seeds(1 tbsp)
• Whole coriander seeds(1tsp)
• Tomato chopped(1/2 cup)
• Turmeric pwd(2tsp)
• Red chili pwd(3tsp)
• Lemon juice(1tsp)
• Sugar (1tsp)
• Salt to taste
• Oil and water as needed.

Preparation

1. Marinate the chicken with turmeric,red chili,ginger-garlic paste, salt and lemon juice.
2. Mix well and keep aside for 1 hour.
3. Heat the oil in a pan, put cumin seed,bay leaf,Cinnamon,Cardamon,Black pepper,Clove,Big cardamon,Sesame seeds,Poppy seeds,Whole coriander seeds.saute for 1 min.
4. Add sliced onion. garlic, fry till golden brown.
5. Take out all the fried masala from the pan to a plate. Leave for cool.
6. After the masala becomes cool then make them a fine paste with the chopped tomato.
7. Now heat oil in a pan, add the masala paste ,add turmeric,red chili,salt and fry for 3-4 min.
8. Add marinated chicken,cover it till the chicken becomes tender.
9. Add little water, sugar and cook for 2 min.
10. Now your Chicken Kolhapuri is ready. Serve with Roti, Naan or jeera rice.

Chilli Chicken

Ingredients

• Chicken(500gm)(small cubes, bone/boneless)
• Onion(2 cups)
• Capsicum(2 cups)
• Garlic choppped(2tbsp)
• Green chili (3-4)
• Ginger-garlic paste(4tsp)
• Cornflour(3tsp)
• Maida/all purpose flour (2 tsp)
• Egg (1)
• Red food color(pinch,optional)
• Soya sauce(3tsp)
• Tomato kechup(3tbsp)
• Hot chili paste(optional)
• Black pepper powder(1/2 tsp)
• Spring onion(1/2 cup)
• Coriander leaves
• Salt to taste
• Oil as needed

Preparation

1. Clean and wash the chicken properly.
2. Marinate with Cornflour, maida, salt,1 tsp soya sauce,red food color,2 tsp ginger-garlic paste,egg,black pepper and keep aside for 20 min.
3. cut the onion and capsicum into cubes or Julian.
4. Heat oil in a deep pan and deep fry the marinated chicken and keep aside.
5. Now heat 3 tsp oil in a frying pan, add rest of the ginger-garlic paste,onion, capsicum, chopped garlic and saute for 2min.
6. Add 2 tsp soya sauce,tomato ketchup, hot chili paste(optional), salt and green chili.
7. Now add fried chicken and fry for 2-3 min and at last add spring onion and coriander leaves.
8. Now your Indian style Dry Chilli Chicken is ready. Serve as stater or with noodles.

Aachari Chicken

Ingredients

• Chicken (1/2 kg,diced)
• Onion (1/2 cup, cut into cube)
• Capsicum/ Green bell pepper(1/2 cup, cut into cube)
• Garlic chopped(3 tbsp)
• Green chili chopped(1tbsp)
• Cumin seeds crushed(1 tbsp)
• Red chili powder(1tsp)
• Turmeic powder(1 tbsp)
• Kalonji seeds(1tsp)
• Hing (1 pinch)
• Fennel seeds powder(1 tbsp)
• Coriander powder (1 tbsp)
• Black pepper powder(1tsp)
• Yogurt (2 tbsp)
• Vinegar(1/2 tsp)
• salt to taste
• Oil and water as needed

Preparation

1. Heat oil in a pan, add kalonji, hing, onion , capsicum, garlic, saute for 2 minutes.
2. Add little water, turmeric, red chili powder, crushed cumin seeds,fennel seeds powder, coriander powder,black pepper powder.
3. Add Chicken, salt and  cook for 3-4 minutes.
4. Now add yogurt and green chili chopped.
5. Add 1 cup water to it and vinegar.
6. cook for few minutes till the chicken becomes tender.
7. Adjust the consistency of gravy by adding water according to your choice, it should be thick gravy.
8. Now your Aachari Chicken is ready. Serve with Roi or Naan.

Hunan style Chilli Chicken

Ingredients

• Chicken (1/2 kg,diced)
• Onion (1/2 cup, cut into cube)
• Capsicum/ Green bell pepper(1/2 cup, cut into cube)
• Garlic chopped(2tbsp)
• Green chili chopped(1tbsp)
• Cornflour (1/2 cup)
• Soya sauce (2tsp)
• White pepper powder(1tsp)
• Tomato kechup (1tbsp)
• Vinegar(1tsp)
• Sugar (1/2 tsp)
• Dry red chili(2 medium size,chopped)
• Egg(1,beaten)
• Water as needed
• oil for fry
• Spring onion chopped(1/2 cup, optional)
• Salt to taste 

Preparation

1. Mix 1 beaten egg with diced chicken, add cornflour,salt and mix well.Deep fry chicken pieces and keep aside.
2. Heat 4 tbsp oil in a frying pan on high flame, add onion, capsicum, chopped garlic and stir fry for 2 minutes.
3. Add water(3 cups),Soya sauce, white pepper powder, tomato kechup, sugar, vinegar, dry red chili, green chili chopped.
4. Add salt to taste and bring to boil 3 minutes and fried chicken to the gravy.(You can adjust to your gravy by adding water
5. Now mix 2 tsp of cornflour and 1/2 cup of water in abowl and add to the gyavy.Let the gravy becomes thick.
6. Add spring onion and swich off the flame.
7. Now your Hunan style Chilli Chicken is ready.Serve hot with chinise noodles.

Chicken Tikka

Ingredients

• Chicken (500 gm)
• Ginger paste (1 tbsp)
• Garlic Paste (2 tbsp)
• Yogurt(4 tbsp)
• Tandoori Masala(1tbsp)
• Coriander powder(1tsp)
• Red Chili powder(1 tsp)
• Fenugreek leaves (1 pinch)
• Lemon juice(1 tsp)
• Red /orange food color(1 pinch/Optional)
• Salt to taste
• Oil (1 tbsp)
• Chat masala(1 tbsp)
• Bamboo sticks (5-6) Soaked before half an hour in water.

Preparation

1. Cut the chicken into small pieces, wash them and drain the water properly.
2. Take a bowl,marinate the  chicken pieces with ginger-garlic paste, yogurt,tandoori masala, coriander powder, red chili powder, fenugreek leaves(kasuri methi), lemon juice, red/orange food color and salt.
3. Mix it well and keep 3-4 hours inside the fridge.
4. After 3-4 hours keep out from the fridge and insert the chicken pieces into the bamboo sticks  or screwer or on the baking tray.
5. Now pre heat the oven at 350f for 10 minutes.
6. Now place the chicken sticks in the oven, bake for 5 min and turn the sticks after 5 min, greeze some oil and bake another 5-7 min. Broil for 2min.
7. (If you have no oven, you can make it by your frying pan/tawa by add some oil and fry it for 8-10 min)
8. Now your Chicken Kebab is ready . Sprinkle some Chat masala on it. Serve hot with onion sliced and coriander-mint chutney.

Chicken Mughlai

Ingredients

• Chicken (with bone/boneless 1/2kg)
• Onion finely sliced (2 medium size)
• Garlic Paste (2 tbsp)
• Ginger paste (1 tbsp)
• Cashew paste (2tbsp)
• Charmagaz/ water melon seeds paste (5 tbsp)
• Turmeric powder (3 tsp)
• Red chili powder (2tsp)
• Coriander powder (2tsp)
• Garam masala(cinnamon, cardamom, bay leaf)
• Egg bhurji/scrambled egg (1 cup)
•  Sugar (2 tsp)
• Oil as needed
• Salt to taste
• water (1 cup)
• Coriander leaves for garnishing
• Butter/ ghee (1 tsp,optional)
• Cream (1 tsp, optional)

Preparation

1. Put a pan on flame, put oil, when the oil is hot add the whole garam masala and sliced onion.
2. Fry the onion till it becomes golden brown, add ginger garlic paste, salt, turmeric powder, chili powder, coriander powder.
3. cook it for few minutes and add chicken, mix the chicken with the masala properly and cover the lid.
4. when the chicken is 50% boiled, then add cashew and charmagaz paste.
5. Cook it for  4-5 min on low heat, then add sugar and egg bhurji and water.
6. Cook it for another 2-3 min, add butter/ghee(optional), garnish with some coriander leaves and cream
7. Now your Chicken Mughlai is ready. Serve with Roti, Naan or Rice.

Chicken Mastkalandar

Ingredients

• Chicken  (1 kg bone/boneless)
• Cornflour (4 tbsp)
• Flour/maida (2tbsp)
• Ginger paste(1tbsp)
• Garlic paste (1tbsp)
• Soya sauce (1tsp)
• Red food color (pinch) optional
• Onion (2 large)
• Tomato (2 large)
• Coriander powder(2 tbsp)
• Cumin powder (2 tbsp)
• Fenugreek leaves (1 tbsp)
• Black pepper powder (1 tsp)
• Chili powder (1 tbsp)
• Garam masala (1 tbsp)
• Tomato sauce (2 tbsp)
• Coriander leaves
• Oil
• Butter (2 tsp)
• Salt to taste

 

Preparation

1. Take a bowl add chicken, cornflour,flour, ginger paste 1/2 tbsp, garlic paste 1/2 tbsp,soya sauce, food colour, black pepper powder, and salt. Mix well the marination.
2. Put a pan on high flame, add oil to the pan. When oil is ready, deep fry the marinated chicken pieces.
3. Take another pan, add oil. When the oil is hot, add sliced onions and fry it till golden brown color.
4. Add ginger, garlic paste and saute for 1 minute.Then add tomato pieces and fry till tomato mixes well. 
5. Add chilli powder, turmeric powder, coriander powder, cumin powder, crushed fenugreek leaves, black pepper powder, garam masala and mix well.Let it boil for 3 minutes.
6. Add fried chicken pieces, tomato sauce, little water and mix well. Keep it on simmer for 5 minutes.
7. Add butter and chopped coriander leaves and now your Chicken Mastkalandar is ready.