Chicken Nuggets

Chicken Boneless Stripes-1kg
Ginger-Garlic Paste -1tsp
Green Chillies+Ginger+Garlic+Salt Paste -2tsp
Lemon Juice -2tsp
White Pepper -1tsp
Soya Sauce -1/2tsp
Red Chilli Powder -2tsp
Green Chillies Chopped -4nos
Oil

Method:-
            Mix well chicken with all the ingredients and marinate for 2hrs. Mix flour with water and make a thick batter and now mix all the chicken pieces in the batter. Now deep fry till golden brown.

*SERVE HOT*

Pan Fried Chicken

Chicken -1kgs
Red Chilli Powder -2tsp
Garam Masala Powder -1tsp
Ginger-Garlic Paste -1tsp
Ketchup -2tsp
Green Chilli Sauce -2tsp
Soya Sauce -1/2tsp
Oil
Salt as per taste

Method:-
              Marinate chicken from red chilli to salt for 1hrs. Heat oil, fry marinated chicken on slow flame till cooked. Add curry leaved chopped and stir fry for 1min. Garnish with lemon and onions slices.

*SERVE HOT*

Chicken Fry

Chicken -1kg
Curd -2tsp
Ginger-Garlic Paste -1tsp
Red Chilli Powder -2tsp
Haldi -1/2tsp
Salt as per taste
Whole Garam Masala
Onions -2nos
Kaju -6nos
Garam Masala Powder -1tsp
Dhaniya Powder -1tsp
Dhaniya Leaves

Method:-
             Marinate chicken from curd to salt fro 1hr.palce chicken in a heavy bottom pan.Cover & Cook till water dries. Keep aside. Heat oil add whole garam masala, kaju pieces and onions sliced fry until onions turn brown. Add marinate chicken in the pan add garam masala & dhaniya powder and fry till pieces are dry. Garnish with dhaniya leaves.

*SERVE HOT*   

Spicy Indian Chicken

Chicken -1kg
Black Pepper -1/2tsp
Grated Garlic -6nos
Grated Ginger -1tsp
Haldi -1/2tsp
Red Chilli Powder -2tsp
Garam Masala -1/2tsp
Curd -2tsp
Onions -2nos
Ginger-Garlic Paste -1tsp
Whole Garam Masala
Green Chillies
Tomatoes -2nos
Salt per taste
Oil
Dhaniya Leaves

Method:-
           Marinate chicken with all the ingredient from pepper to curd  for 1hrs. Heat oil, add zeera,cloves,peppercorn,dalchinni powder,bay leaves and star anise.Add onions and green chilli,ginger-garlic paste,haldi,red chilli and tomatoes cook for few min till oil is seen.Then add MARINATE chicken. Close & Cook.Garnish with dhaniya leaves.

*SERVE HOT*

Karahi Chicken

Chicken -1kg
Onions - 2nos
Tomatoes - 2nos
Dhaniya Powder -1/2tsp
Garam Masala Powder -1/2tsp
Dry Red Chillies -6nos
Red Chilli Powder -2tsp
Green Chillies Slit -4nos
Garlic Chopped -6nos
Ginger Grated -1tsp
Capcicum Chopped -2nos
Salt as per taste
Oil -2tsp

Method:-
               Heat oil, add onions chopped with tomatoes chopped saute them a little till it get cooked and oil is seen then add chicken, dhaniya powder,garam masala powder,red chilli powder and dry chillies break into pieces. Close n cook till done n chicken is tender. Now add slit green chillies and chopped garlic with grated ginger.Then add sliced capcicum and cook for another 2 to 3 mins or till the peppers are sauted.Make sure that there is no water left. Garnish with Dhaniya Leaves.

*SERVE HOT*

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*

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*

Chicken Burbura

Chicken Boneless 1kg
Curd 1cup
Red Chilli Flakes 2tsp
Black Pepper Powder 1tsp
Oregano Powder 1tsp
Crushed Kastoori Meethi 2tsp
Haldi 1/2tsp
Ginger-Garlic Paste 1tsp
Garam Masala Powder 1tsp
Zeera Powder 1tsp
Red Chilli Sauce 2tsp
Soya Sauce 1tsp
Ajinamotto 1/2tsp
Egg 1no
Red Color 1/2tsp
Olive Oil 2tsp
Salt as per taste

Method :-
               Mix all the ingredients in bowl and marinate for 1hour.
               Heat oil add the marinate chicken and mix it well then close and cook till tender.
              Garnish with chopped dhaniya leaves & fried kaju chopped.
              *SERVE HOT*

Chicken Chettinad

Chicken 1kg
Ginger-Garlic Paste 2tsp
Onions 2-3no
Tomatoes 4-5no
Red Chilly Powder 3tsp
Haldi 1/2tsp
Dhaniya Powder 1tsp
Zeera 2tsp
Black Pepper Corns
Saunf 1/2tsp
Elachi 4-5no
Dalchinni 3no
Nutmeg Grated
Curry Leaves
Jaiful
Oil
Salt

Method:-
                    Take curry leaves,strip from stalks,deep fry and crushed it. Take zeera, pepper, saunf, elachi, dalchinni, jaiful, nutmeg roast until dark brown. Powder in a grinder. Heat oil in a pan, fry onions until brown.Add ginger and garlic paste with the chilly paste, haldi and dhaniya powder and fry till oil separates from the masala. Do not allow powder to brown too much. Add tomatoes and cook till untill they are well mashed.Add chicken and salt and allow to cook on low flame until chicken is 3/4 done. when chicken is almost done add the spice powder. When chicken is done add the crushed curry leaves. Garnish with dhaniya leaves and serve with zeera rice.
*SERVE HOT*

Dum Ka Kheema

Mutton Kheema 1kg
Curd 1/2kg
Egg 1no
Phoole Chana Dal Powder 3tsp
Badam Paste 1/2 cup
Pista Paste 1/2 cup
Chirongi Paste 1/2 cup
Kabab Chinni Powder 1tsp
Garlic-Ginger Paste 2tsp
Black Pepper 2tsp
Garam Masala Powder 1tsp
Onions Fried Crushed 1cup
Red Chilli Powder
Green Chilli Paste(chillies,dhaniya,mint and salt)

Method-:
              In kheema add egg,curd,chana dal powder, badam paste,chirongi paste,pista paste,ginger -garlic paste, pepper, kabeb chinni powder, gram masala,salt, green chilli masala,onion fried and red chilli powder mix well. then in a small bowl put some heated koyla and some ghee put the bowl in the kheema mixture and close it for 5min. And remove. Heat ghee or oil cook the kheema till done. Close it and put it for dum for 10min or till the base of the kheema is turn brown. Garnish with dhaniya leaves, crushed onions and lemon wedges and serve with roti or rice.
*Serve Hot*

Butter Chicken

Chickens 1kg
Tomato Puree 6-8no
Butter
Garam Masala Powder 1tsp
Red Chilli Powder 4tsp
Garlic Paste 3tsp
Kaju Paste 1cup
Badam Paste 1cup
Onion Paste 1cup
Cream 1cup
Green Chillies 8-9 slit
Kasuri Methi Leaves Crushed Half cup
Salt
Tandoori Masala Powder 1tsp

Method:-
               Apply the tandoori masala powder to the chicken tikkas and fry in a pan and keep aside. Heat butter,saute grlic paste and slit green chillies. Add onion, kaju and badam paste fry till golden,stirring constantly. Add tomato puree,salt,garam masala powder and chilli powder.
              Cook for 5 min or till oil separates.Add chicken and simmer till done. Add kasuri methi leaves and cream futher simmer for 3min. Garnish with dhaniya leaves and serve it with romali roti or zeera rice.
*SERVE HOT*

Patter Ka Gosht

Meat 1/2kg
Shahi Zeera
Dal Chinni
Clove
Ginger-Garlic Paste
Kaju Paste
Kush Kush Paste
Green Chillies Paste
Garam Masala Powder
Whole Black Pepper
Pudina Leaves
Dhaniya Leaves
Milk
Salt

Method:-
             Heat ghee add shahi zeera,dalchinni,clove,ginger-garlic paste,kaju paste and kush kush paste and bhun it a little then add green chillies paste,garam masala,whole black pepper and meat. And again bhuno it for a little time. Then add chopped mint leaves,chopped,dhaniya leaves,milk and salt mix them all well then close the pan and cook it on low fire till the meat is tender.

*SERVE HOT*