Sheek Kebab

Chicken Minced 1/2kg
Bengal Gram (Phule channa Dal) - 2tsp
Saunf Seeds - 1tsp
Red Chilli Powder - 2tsp
Green Chilli - 6nos
Onions - 1nos
Haldi - 1/2tsp
Garam Masala Powder - 1tsp
Ginger - Garlic Chopped
Cream  - 2tsp
Mint Leaves Chopped
Dhaniya Leaves Chopped
Lemon Juice
Chaat Masala
Onions Rings

Method :-
           Half boil Chicken and keep aside. Grind green chillies ,channa dal, saunf, chilli powder, onions, haldi, garam masala and ginger - garlic chopped make a soft paste and then add chicken and grind once or twice till well conbined.Remove in bowl add finely chopped mint,dhaniya leaves & cream and mix well and marinate for 2hrs in fridge. Wet hands and make seekh kebab on wooden skewer to form seekh kabeb.
Heat oil start fry the kababs on medium heat turn sides and cook light golden in colour. Sprinkle lemon juice and chaat masala powder. Garnish with onions rings.

*Serve Hot*

Spring Chicken

Chicken Boneless - 1kg
Salt
Red Chilli Powder - 3tsp
Lemon Juice 1nos
Oil
Spring Onions White Part Chopped - 1/2cup
Ginger Grated
Garlic Chopped
Haldi
Dhaniya Powder - 1tsp
Garam Masala - 1tsp
Roast Zeera/Saunf and make powder - 1tsp
Curry Leaves
Curd
Green Chillies - 3slit in between
Spring Onions Green Part Chopped - 1/2cup
Dhaniya Leaves Chopped

Method :-
              Marinate chicken with salt, red chilli, lemon juice, haldi, dhaniya powder, garam masala powder, curd and roasted zeera/saunf  for 2hrs.Heat oil add spring onions white part, garlic chopped, ginger grated,curry leaves and saute a little then add marinated chicken. Close n Cook till chicken is tender and oil is seen. At last add slit green chillies and chopped spring onions mix a little and cook for 2min.
Garnish with dhaniya leaves.

* Serve Hot with Roti*

Andralite Pepper Murgh

Chicken 1/2kg
Green Chillies 7 to 8
Ginger-Garlic Paste 1tsp
Salt
Lemon Juice half
Haldi
Curry Leaves
Black Pepper Powder 1tsp
Red Chilli Powder 1/2tsp
Oil
Zeera
Rai
Dhaniya Leaves

Method:-
             Make a paste of green chillies, ginger-garlic, salt, haldi and lemon juice. Apply the paste along with pepper, red chilli powder and curd to the chicken and marinate it in the fridge for 2hrs. Heat oil add curry leaves ,zeera and rai saute a little then add the marinate chicken and cook till done and oil is seen.
Garnish with Dhaniya leaves.

*Serve hot with Roti*

South Indian Chicken Fry

Chicken 1/2kg
 Curd 2tsp
Black Pepper Powder 1tsp
Zeera Powder 1tsp
Haldi
Garam Masala Powder 1tsp
Ginger-Garlic Paste 1tsp
Salt per taste
Oil
Dalchini
Bay Leaves
Cloves
Mustard Seeds
Urad Dal
Onions
Dry Red Chilli
Dhaniya Leaves

Method:-
              Add curd, pepper, zeera powder, haldi, garam masala powder, gin-gar paste and salt to the chicken n marinate it for 1hr.After the marination cook the chicken semi cook and keep aside.Heat oil add dalchini, bay leaves, cloves, mustard seeds and urad dal and saute a little n then add chopped onions, dry red chillies cut into half and the semi cooked chicken n mix well n stir fry the chicken for few min n remove.
Garnish with dhaniya leaves.

*Serve Hot with Roti*

Chicken Tikka Masala

Chicken 1/2kg
Curd 2tsp
Salt as per taste
Haldi 1/2tsp
Red Chilli Powder 3tsp
Garam Masala Powder 1tsp
Zeera Powder 1tsp
Dhaniya Poswer 1tsp
Lemon Juice 1full
Oil
Zeera 1tsp
Meethi Seeds 1/2tsp
Crushed Bay Leaves 2no
Cloves 4 to 6
Dalchini 3 to 4
Onions Paste 1cup
Green Chillies 6 to 7 no
Ginger-Garlic Paste 1tsp
Black Pepper 1tsp
Tomato Puree 1cup

Method:-
                Marinate chicken with curd, salt, haldi, red chilli, garam masala, zeera powder, dhaniya powder and lemon juice for 1hr.After marination of chicken heat oil n add chicken tikka a shallow fry it n keep a aside. Heat oil add zeera, meethi seeds, crushed bay leaves, cloves, dalchini, onion paste, ginger-garlic, black pepper, garam masala n tomato puree and cook till oil leave sides then add the semi cooked chicken to the sauce and again cook for few min and add slit green chillies with kasturi meethi.
Garnish with dhaniya leaves.

*Serve Hot with Roti or Rice*