How to make SZECHWAN CHICKEN INGREDIENTS

INGREDIENTS 

Chicken, medium size 1 no.

Oil  For deep frying

For the Marinade

 Ginger paste 1 tsp.

 Garlic paste 1 tsp.

Chili paste 1 tsp.

 Soya sauce 2 tbsps.

Cornflour 2 tbsps.

 Egg 1 no.

Salt  To taste

For the Sauce

Spicy chili oil or ordinary oil 3 tbsps.

 Finely chopped ginger 1 tsp.

Finely chopped garlic 1 tbsp.

How to make SZECHWAN CHICKEN INGREDIENTS                                                   

Cut the chicken,retaining the bone, into small serving sized pieces.

Combine all  the  ingredients mentioned  under  'For  the  Marinade' and rub on the chicken pieces and set aside for 30 minutes.

Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.

Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.

Add the ginger, garlic, red chilies, sesame seeds and  spring  onion  and

Dry red chilies cut into 4 pieces each 2 nos. Sesame seeds(optional)  1/2 tsp.

Slanting pieces of spring onion  1/4 cup. Chicken stock 1/2 cup

Tomato sauce 1/3 cup Soya sauce 1 tbsp. Chili sauce 1 tsp. Vinegar 1 tbsp.

Sugar 1 tsp.

Black pepper 1/2 tsp. Ajinomoto A pinch Salt  To taste

cornflour mixed with water 3/4 tbsp. & 1/4 cup

For the Garnish

Spring onions 4 long thin pieces Spring onion tops 4 long thin pieces

stir fry on a high flame for 1 minute.

Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.

Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.

Garnish with the spring onion and spring onion tops.

How to make Pepper chicken

INGREDIENTS                                        

1 whole chicken cut up

3 onions (finely chopped)

2 tomatoes (finely chopped)

2 tbsp ginger-garlic paste

2 tsp fennel seeds powder (saunf powder)

1 tsp mustard seeds

1 tsp garam masala

3 tsp red chili powder

2 tsp cumin seeds

1/2 tsp turmeric powder

4-6 tsp freshly ground pepper powder

2 tsp coriander powder

2 tbsp fresh coriander leaves, finely chopped

Salt to taste Oil for frying

How to make Pepper chicken

Clean the chicken and cut into small pieces

In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter.

Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color. Then  add  chicken  pieces.  Sprinkle  garam masala, red chili powder, turmeric powder and salt and allow them to cook.

Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.

Cover the pan and let the chicken cook well. Serve hot with chapathis or parathas.

How to make CHICKEN KORMA

INGREDIENTS                    

Chicken 1 kg.

Sliced onion 2 medium

Ground Coriander 1 tbsp.

 Black Cumin seeds 1/ tsp.

 Curd (yogurt) 1 cup

Garlic paste 1 tbsp.

 Ginger paste 1 tbsp.

1tsp. garam masala

1 tsp. Red chilli powder

Black pepper 1 tsp

 Green cardamom 3 - 4 nos.

Oil 3 tbsps.

Salt 21/2 tsp (To taste)

 Clean, wash and skin the chicken. Cut the chicken into

12-14 pieces.

 Grind coriander, black cummin seeds, green cardamom.

How to make CHICKEN KORMA

 Heat oil in a pan. Add sliced onions and cook till they are translucent. Remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt and keep aside.  Reheat  the  oil  over  medium  heat,  add  bay  leaves cloves, black pepper, green cardamom, black cumin and fry for 1 minute. Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. (add little water if the mixture sticks to the bottom of the pan.) Add  chicken  pieces  and  cook  on  high  flame  for  5 minutes stirring constantly. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25 - 30 minutes or until the meat is almost tender. Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the mixture. Repeat until all the yogurt  has  been  added.  Stirring  frequently  fry  for  5-8minutes or until the chicken is tender. Add 1-2 cups of water if you want thin gravy, otherwise add 1\2 cup of water. Bring to a boil and remove from heat.

How to make MURG MUSALLAM

INGREDIENTS                              

Chicken 1 no. large

Onion 1 no.

Coriander seeds 1 tbsp.

Aniseed  1 tbsp.

Cumin seeds 1 tbsp.

 Roasted gram dal 4 nos.

 Dry red Chilies  4 nos.

 White cardamoms 4 nos.

 Black Cardamoms 2 nos.

 Cloves  4 nos.

Whole black peppers ½ tbsp.

Coconut 2" piece

Almonds 1 no.

Curd  ½ pint Saffron  A pinch of Ghee 6 tbsps.

Salt  To taste

Slice the onion.

How to make MURG MUSALLAM

 Soak saffron in spoonful of hot water.

 Roast all the remaining spices without any fat in a frying-pan and grind together.

 Heat  half  the  Ghee  in  a  large  saucepan  and brown the chicken on all sides.

 Remove, and pour in the remaining ghee.

 Fry onion till brown, add the ground spices and ground coconut.

Fry for 5 minutes.

 Put chicken back into the pan.

 Blend Curd/Yogurt with 1 1/2 liter water and pour into the pan together with salt. Cover tightly and cook till liquid dries and chicken is tender.

 Just before serving add saffron water and garnish with chopped almonds.

How to make MUGHLAI CHICKEN

INGREDIENTS                  

Chicken 1 large Garlic,

 flakes 6 nos.

 Cloves 4 nos.

 Cinnamon 1 piece Goa red chilies 8 nos.

 Onions 4 nos.

Ginger 1 piece

 Cardamoms 4 nos.

 Cumin seeds 1 tsp.

 Saffron  ½ tsp.

Hot water 6 cups Lemon juice 1 tsp.

 Oil ½ cup

Salt As required

How to make MUGHLAI CHICKEN

Cut the chicken pieces, wash, apply salt and keep aside.

Chop the onions finely and grind all the masala to a fine paste.

Heat oil and fry the onions, then add the ground masala and fry over low heat till the oil separates.

Then add the chicken pieces and fry for a while until the chicken is well mixed with the masala.

Add  6  cups  of  hot  water  and  let  it  simmer  until  the chicken is tender, then add the saffron soaked in lemon juice.

Simmer for a few more minutes and serve hot garnished with fried potatoes, green peas and hard boiled eggs.

How to make KADHAI CHICKEN

INGREDIENTS                  

Whole Chicken 1 no.

Medium Tomatoes 8-10 nos.

Coriander leaves 2 tbsp.

Medium onions 2 nos.

Garlic paste 2 tbsp.

Ginger, finely chopped 2 tbsp.

 Dry red chilies 6-8 nos.

 Chopped green chilies 8 nos.

 Red chili powder 1 tsp.

Whole  Coriander  (dhania)  1 tbsp.

Garam masala powder 1 tsp.

 Coriander powder (dhania powder) 1tsp.

Whole Garam masala 1 tsp.

 Oil 2 tbsp.

Salt As per taste

 How to make KADHAI  CHICKEN 

 Skin and cut the chicken into pieces.

 Take whole dhania, dry red chilies and pound together.

 Slice the onions.

 In  a Kadhai  take oil,  add Whole  Garam  Masala, garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown.

 Put in tomatoes, ginger, dhania powder and red chili powder.

 Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.

 Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame.

 Serve hot.

How to make Ginger chicken

INGREDIENTS                                  

1\2 cup oil

1 small onion, thinly sliced

1 tbsp. garlic paste

1 tbsp. ginger paste

1 kg boneless chicken breast, cut into small cubes

1 1\2 tsp. chilly powder

1\4 tsp. turmeric

1 1\2 tsp. salt

1 tsp. coriander powder

3 medium tomatoes, chopped

3 tbsp. yogurt, whisked

1 tbsp. lemon juice

3 tbsp. ginger, cut into matchstick

1 tsp. chat masala

1 tsp. garam masala

3 tbsp. fresh coriander leaves. chopped

2-4 green chillies, thinly sliced

How to make Ginger chicken 

 Heat oil in a heavy based saucepan over medium heat. Add the onions and sauté until soft, about 2 minutes.

 Add ginger and garlic, sauté about 2 minutes. Stirring constantly. (add little water if the mixture sticks to the bottom of the pan).

 Add chicken and fry until the water from chicken is evaporated, about 5 minutes.

 Add chili powder, turmeric, salt and coriander powder. Fry 1 minute, then add tomatoes and Stirring constantly, fry the mixture for about 5 minutes,  or  tomatoes  are  reduced  to  a  pulp.

  Add  yogurt  and  fry  for  few  more  minutes, stirring constantly, about 4 minutes. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.

 Add lemon juice, ginger sticks, chatt masala garam masala, coriander leave and green chilies. Stir once, cover and cook for 3 minutes over low heat.

 Serve with Nan, Roti or plain boiled rice.

How to make special Tandoori chicken

INGREDIENTS                     

Chicken

 Lemon juice 3 tsp.

Red chili powder 2 tsp.

Curd (Yogurt) 1/3 cup

Garlic paste 1 tbsp.

 Ginger paste 1 tbsp.

Garam masala powder 1 tsp.

1 tsp. ground roasted cumin seeds

1/2 level tsp. ground cardamom

Oil For basting

Salt 1 tsp (As per taste)

How to make special Tandoori chicken 

Skin the chicken and make diagonal incisions all over.

Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.

Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well.

Apply this marinade to the chicken. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times.

Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature.

Preheat the oven to 4500F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. (Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve.

Serve hot with onion slices and lemon wedges.

How to make Garlic chicken

INGREDIENTS                                  

3 tablespoon garlic, finely chopped

2 pounds Chicken wings

2 cups flour

1 tablespoon Pepper-Vegetable oil

2 tablespoon sugar

1/2 cup chicken broth

2 tablespoon salt

How to make Garlic chicken

Heat a large skillet with 2" of vegetable oil until hot.

 Shake wings in all-purpose flour and fry until golden brown and crisp on both sides. Remove wings, drain on paper towels. When all wings are done, remove all but 2-tbsp oil, leaving the browned bits on the bottom of the skillet. Add 3- tbsp finely chopped garlic to the oil and cook until soft, but not brown. Add ¾-cup dry, sherry into the skillet and scrape up the brown bits remaining. Add ½-cup chicken broth, stir and reduce the sauce  by  1/3.  It  will   become   a  bit   thicker.

 Adjust seasoning with salt and pepper.

How to make Fried Chicken

Ingredients:

2 lb. chicken thighs/drumsticks

1 tsp. onion powder

1 tbsp. ginger paste

1 tbsp. garlic paste

1 tsp. chilli powder

Salt and pepper to taste

2 tbsp. oil

How to make Fried Chicken

Mix the chicken, onion powder, ginger, garlic, salt, pepper and chilli powders and keep aside for

a few hours in the refrigerator. Heat oil in a frying pan and fry chicken until browned on both sides and serve hot.

How to make Sweet CHILLY CHICKEN

INGREDIENTS       

Chicken boneless 800 gms.

 Ajinomoto A pinch

White pepper powder ½ tsp.

 Sugar 1 tsp.

Soya Sauce 2 tbsps.

 Cornflour 2 tbsps.

 Egg 1 no.

Chopped green chilies 8 nos.

 Chopped Garlic 6-8 cloves

Oil 1 tbsp.

 Oil to fry

Salt As per taste

How to make Sweet CHILLY CHICKEN

Marinate  the  boneless  chicken  pieces  (one  inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.

Deep fry chicken in hot oil till light brown.

Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.

Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.

Add fried chicken pieces and cook for 3 minutes.

Add rest of cornflour, after dissolving it in water. Stir constantly.

Garnish with chopped spring onions and green chilies julienne.

How to make CHILLY CHICKEN

INGREDIENTS                        

1 lb boneless chicken

1 onion chopped

1 capsicum (blended)

4-5 green chilies chopped

2 tomatoes chopped

1 tsp turmeric

2 tbsp ginger-garlic paste Few drops of vinegar and soya sauce

Salt to taste

 Oil for frying

How to make CHILLY CHICKEN

Mix vinegar, ginger-garlic paste, salt, turmeric, capsicum paste, and soya sauce in a bowl and marinate the chicken for 3-4 hours. Remove only the chicken pieces from the marinade and deep fry in oil till golden brown. Keep  it  aside.  Heat oil  in  a  pan,  add  onions,  green chilies, and tomatoes and fry them for a while. Add the remaining gravy from the marinade and fried chicken pieces to the pan and fry for 2 minutes. Add some water and allow to cook on low flame for 20 minutes. Serve hot with fried rice.

How to make CHICKEN MAKHANI (BUTTER CHICKEN)

INGREDIENTS                               

Chicken 800 gms.

Kashmiri Red Chili Powder 1 tsp.

 Lemon Juice 1 tbsp.

Salt To taste

Marination

Curd (Yogurt) 1 cup.

 Ginger paste 2 tbsps.

Garlic paste 2.tbsps.

Garam Masala powder 1/2 tsp.

 Kashmiri Red chili powder 1 tsp.

 Lemon juice 2 tbsps.

Butter 2 tbsps.

Mustard oil 2 tsps.

Salt To taste

Makhani Sauce

Whole garam masala 1 tbsp.

 Tomato puree 400 gms.

 Sugar/Honey 2 tbsps.

Ginger paste 1 tbsp.

 Garlic paste 1 tbsp.

Red chili powder 1 tbsp.

 Garam masala powder  ½ tsp.

Fresh cream 1cup.

Kasoori methi ½ tsp.

 Chopped green chilies 1 tsp.

Butter 50 gms

Salt To taste

How to make CHICKEN MAKHANI (BUTTER CHICKEN)

Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.

 Hang the yogurt in a muslin cloth for 15-20 minutes  to  remove  extra  water.  Add  red  chilli powder,   salt,   ginger-garlic   paste,   lemon   juice, garam masala powder and mustard oil.

 Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.

 Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done. Baste it with butter and cook for another 2 minutes. Remove and keep aside.

 Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes.

 Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.

 Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.

 Serve hot with naan or parantha.

How to make CHICKEN 65

                    

INGREDIENTS                    

500 gm chicken

1/2 cup yogurt

A pinch of ajinomoto

1 tsp soya sauce

1 tsp chilly sauce

2 tbsp corn flour

2-3 green chilies

1 tsp ginger paste

1 tsp garlic paste

Salt 1/2 tsp

How to make CHICKEN 65

Red food coloring Oil for deep frying BACK TO TOP

Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside.

Mix ajinomoto, soya/chilly sauce, corn flour, ginger- garlic paste, red coloring and salt in a vessel and marinate the cooked chicken pieces in it. Marinate for

4-5 hours.

Deep fry the chicken pieces in oil for 8 to 10 minutes and drain.

Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.

How to make CHICKEN TIKKA

INGREDIENTS                              

Boneless chicken 800 gms.

Lemon juice 2 tbsp.

Red chilly powder   (kashmiri ) 1 tsp.

 Red orange color (optional) Few drops

Curd/Yogurt 300 gms.

Garlic paste 2 tbsp.

 Ginger paste 2 tbsp.

Garam masala powder 1 tsp.

 Cumin powder ½ tsp.

Butter For basting

Salt 1 tsp (To taste)

How to make CHICKEN TIKKA

Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the chicken  pieces  in  a  large  bowl  and  rub  the lemon juice & salt into the incisions and leave it.

 Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for about 3 - 4 hours in the refrigerator.

 Put the chicken on to skewers and cook in moderately hot tandoor (oven 1700C)for about 6 to  8  minutes,  baste  the  chicken  pieces  with butter and again put in to tandoor and until slightly colored and cooked.

 Remove and serve hot sprinkled with chaat masala.

How to make MURG DO PIAZA

INGREDIENTS                               

Chicken pieces    1 kg.

 Onions, sliced 500 gms.

 Garlic, sliced 50 gms.

 Ginger, sliced  50 gms.

Red chili powder 1/2 tsp.

 Turmeric powder 1/2 tsp.

 Whole red chili 4 nos.

 Garam Masala 10 gm.

Tomato puree 300 ml.

 Coriander powder 15 gms.

 Water 500 ml.

Ghee 150 gms.

 Salt To taste

Slice  the  onions,  ginger  and  garlic  and  keep aside.

How to make MURG DO PIAZA

Heat ghee for 1 minute, then add tomato puree, turmeric powder, red chili powder, red chilies and coriander powder, cover the dish and cook on high for 3 minutes.

Put the sliced onions, ginger, garlic and cook for 3 minutes on high.

Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes.

Stir well, add salt, garam masala and cook for 7 minutes, till done.

How to make CHICKEN LOLLIPOP

INGREDIENTS                                        

Chicken, wings with skin 8 nos.

 Eggs 2 nos.

Green chilies, ground 6 nos.

 Ajinomoto ¼ tsp.

Pepper powder ¼ tsp.

Garam masala ¼tsp.

Chili sauce ½ tsp.

Soya sauce ½ tsp.

Worchestershire sauce 1 tbsp.

 Flour ( maida ) 50 gms.

Ginger, paste 1 tsp.

 Garlic, paste 1 tsp.

Yellow colour or red colour A pinch

Water ½ cup

Oil for deep frying As required

Salt ½ tsp.

How to make CHICKEN  LOLLIPOP

Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.

Boil  the  lollipops  with  ½  cup  water,  ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove and cool.

Mix all ingredients thoroughly, except lollipops and prepare a thick batter.

Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.

Serve hot with szechwan sauce.

How to make CHICKEN LEGS IN CURRIED BUTTER

INGREDIENTS                                  

Chicken legs  12 nos.

Onion halved and unpeeled  1 no.

 Marjoram  ½ tsp.

Parsley 2 sprigs Thyme 1 sprig Lemon halved 1 no.

 Peppercorn 6 nos.

Butter 125 gms.

Cardamon ground  ½ tsp.

 Cummin seed crushed ½ tsp.

 Ginger powder  ½ tsp.

 Turmeric powder  ¼ tsp.

Chilli powder  ¼ tsp.

 Coriander powder  ½ tsp.

 Mustard powder  1 tsp.

 Garam masala ½ tsp.

Worcestershire sauce  2 tsp.

 Lime juice  ½ tsp.

Pepper to taste Salt to taste

How to make CHICKEN LEGS IN CURRIED BUTTER

In a saucepan, add the chickenlegs, onion, marjoram, parsley, thyme, lemon and peppercorns. Pour 1 litre of water and bring to boil, then lower the heat for 25min. Remove the chicken legs without any liquid and transfer them to a plate. Let them cool.

Cream   the   butter   in   a   bowl.   Add   the remaining  ingredients  and  thoroughly  beat them into the butter.

Using a knife spread the curried butter on each leg. Refridge them preferably overnight but for a minimum time of 6 hrs.

Remove the chicken legs from the fridge.

Place  it  in  pan  and  fry  till  golden  brown. Serve hot.

How to make Butter Chicken

What would you order from the menu chart of an Indian restaurant? One of the most popular non-vegetarian dishes is Butter Chicken. Try out this easy recipe at home.

Ingredients:

3 lbs. chicken drumsticks/ thighs/ sliced breast pieces

1 tbsp. oil

1 tsp. ginger paste

1 tsp. garlic paste

How to make Chicken & Spinach Curry

Ingredients:

1 lb. boneless chicken, cut into thin strips

10 oz. (approximately two cups) spinach puree

2 onions pureed

2 tsp. ginger paste

2 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 tomato, pureed

1 tsp. salt or to taste

1 tbsp. oil

How to make Chicken & Spinach Curry

Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and

coriander powders and spinach puree for five minutes on medium low heat. Add tomato,

chicken, turmeric and chilli powders and salt, together with half a cup of lukewarm water, and cook on medium low heat for half an hour, keeping the saucepan covered with a lid.