Chilli Chicken

Chicken Boneless - 1kg
Red Chilli Powder - 2tsp
Red Chilli Sauce - 2tsp
Green Chilli Sauce - 2tsp
Tomato Sauce - 2tsp
Soya Sauce - 1tsp
Vinegar - 1tsp
Orange Color
Onions Sliced
Capsicum Cut Cubed
Spring Onions Chopped

Method :-
                 Marinate chicken with chilli powder,chilli sauce ( red & green), salt, tomato sauce, soya sauce and vinegar for 2hrs in fridge.Heat oil and add chicken in pan and cook till done and remove. heat oil fry onions and capsicum and then put the chicken and fry for few min and garnish with spring onions green part and dhaniya leaves.

*SERVE HOT*

Chinese Egg Chicken Roll

Chicken Boneless Boiled & Shredded
Onions Chopped - 1cup
Cucumber Grated - 1cup
Carrot Grated - 1cup
Cabbage Grated - 1cup
Green Chillies Chopped - 1cup
Lemon Juice - 1nos
Soya Sauce - 1tsp
Chilli Sauce - 2tsp
Tomato Sauce - 1tsp
Maida
Eggs

Method :-
               Mix maida and egg and make dough and make chappaties from this and keep aside. Mix all the chopped vegetables together in a bowl with chicken. Make omelette's, take chappati put omelet over it then spread about 2tsp filling mixture,then roll up the chappathi and seal it and deep fry it.Serve it with salsa or Garlic sauce.

*SERVE HOT*

Indian Style Chicken

Chicken -1kg
Dry Red Chilli - 8nos
Zeera - 2tsp
Black Pepper Sabut - 4 to 6nos
Dalchinni - 4nos
Clove - 4 to 6nos
Onions - 2nos
Tomatoes - 2nos
Curry Leaves Chopped
Ginger-Garlic Paste - 2tsp
Green Chillies
Dhaniya Leaves

Method :-
             Grind dry chilli, zeera, black pepper, dalchinni and clove.Then apply this half mixture to chicken n marinate for 2hrs.Then grind onions & tomatoes with lemon juice and make paste. Heat oil add finely chopped curry leaves with ginger-garlic paste.saute then add marinated chicken with remaining spice powder.Then add paste of onions & tomatoes and saute till oil leaves sides. Last add slit green chillies with dhaniya leaves and serve with hot zeera rice.

*SERVE HOT*

Chicken Dry Kabab

Chicken - 1kg
Curd - 1/2cup
Red Chilli Powder -3tsp
Haldi
Garam Masala Powder - 1tsp
Ginger-Garlic Paste - 2tsp
Dhaniya Powder - 1tsp
Chaat Masala Powder
Dhaniya leaves chopped
Garlic Chopped
Curry Leaves
Cross Cut Green Chillies

Method :-
            Marinate chicken with curd, red chilli, haldi, garam masala, ginger-garlic paste and dhaniya powder for 2hrs in fridge. Heat oil add chciken and let it cook it in its own juice and curd. Once its dry roast well and sprinkle chaat masala and finely chopped dhaniya. Remove from kadia add oil, chopped garlic, curry leaves, cut green chillies and chicken roasted and add salt,garam masala, red chilli and chaaat masala.
Garnish with dhaniya leaves.

*SERVE HOT*

Dadia Chicken

Chicken Boneless - 1kg
Kaju - 10nos
Dhaniya Leaves - 1/2cup
Mint Leaves - 1/2cup
Garlic Gloves - 12nos
Curd - 1/2 cup
Butter
Red Chilli Powder - 2tsp
Salt
Cream - 1/2cup
Tomatoes Sliced

Method :-
              Marinate chicken with kaju, dhaniya, mint, garlic and curd paste for 2hrs in fridge. Heat oil or butter add chicken marinated , chilli powder and salt. MIx well and then close n cook till done and oil is seen and chicken is tender. At last cream and cook for 2min. Garnish with sliced tomatoes and dhaniya leaves.

*Serve Hot*