CHICKEN RECIPES

Classic Indian Mughlai Chicken Curry

                                                                                                        Mughlai cuisine is the most popular cuisine of South Asia and non vegetarian mughlai recipes are considered as Jewel among traditional Indian recipes. Mughlai cuisine is evolved from the royal kitchens of Mughals. Because of Mughal influence, the recipes contain strong touch from Persian and Turkish food. Classic Mughlai recipes are generally spicy & cooked using fresh ground and whole spices.
Following recipe is classic mughlai chicken curry which is one of the most popular chicken recipes in India, specially in North India & punjab region and Pakistan.
Ingredients:

• 1 kg fresh skinless chicken, cut into medium size pieces
• 3 tbsp salt less butter or desi ghee (made from Indian buffalo milk)
• 4- 5 medium sized red onions, finely chopped
• 1/2 cup fresh yogurt (Indian curd)
• 2 to 3 bay leaves
• 2 tbsp fresh cilantro (coriander) leaves, chopped
• 1/2 tsp fresh ground turmeric powder
• 4-5 roasted red chilies (whole)
• 1 tsp black mace powder
• 2-3 garlic cloves
• 1 tsp fresh grated ginger.
• 1 tsp broken cinnamon
• 2-3 cloves
• 1/2 tsp small, green cardamom
• 1 tsp red chili powder
• 1/4 tsp ground black pepper
• 1 tsp roasted cumin seeds
• 1 tsp roasted poppy seeds
• 1/2 cup water soaked cashew nuts
• 1/2 tsp Indian hot spice mix (garam masala) powder
• 1 cup milk
• Salt as per taste
• Water

                              Method:
First step is to marinate the chicken. Heat a pan over low-medium heat and fry 1/3 rd of the chopped onions until translucent and turn off the heat. Combine fried onions, garlic, ginger, poppy seeds, cumin seeds, cardamom, cashew-nuts, red chili powder, mace, cloves, turmeric powder, cinnamon, black pepper, some salt and ground them all together in a grinder. Mix the freshly ground spices mixture with yogurt and marinate well the chicken pieces with this paste. Let the chicken marinate for at least 3- 4 hours in the refrigerator.
Heat butter or ghee in a deep, heavy bottom metal or non stick pan over low-medium heat. When butter in hot enough, add bay leaves and fry for 5 seconds, then add remaining chopped onions and fry for few minutes until onions turn light brown.
Add the marinated chicken pieces, hot spice powder, some salt, milk and some water into the pan as per desired thickness of curry. Stir well all the ingredients together few times and cover the pan with the lid. Simmer the heat and let the chicken cook for next 25 – 30 minutes. When done, sprinkle fresh cilantro leaves to garnish. Authentic Chicken Mughlai is ready to serve. Serve it hot with stuffed Indian parathas or naan and enjoy the rich spicy flavours of this classic mughlai dish.

Punjabi Chicken Curry Recipe

                                                                                      For those who are fond of spicy food, Indian food recipes can add a classic variation to a meal. Indian food is known worldwide for its taste and food textures that are unique in themselves. The famous mutton and chicken curry recipes from different parts of India have excited many a palette. Here we take up a rich Punjabi chicken curry recipe that as its name suggests comes from the lively state of Punjab.

Ingredients:

• Chicken 250 gm
• 1 large Onion chopped
• 3 small Tomatoes, puréed
• ¼ cup Curd
• 1 to 2 tsp Ginger garlic paste
• 1 tsp Chili powder
• 1 tsp Coriander powder
• A pinch Turmeric
• Salt to taste
• 1 tbsp Oil
• 4-5 sprigs fresh coriander, finely chopped

Whole masala:

• 2 Bay leaves
• 2 Cardamoms
• 3 Cloves
• 1 inch Cinnamon
• Ground masala:
  
  • Dry roast the following ingredients and grind to a fine powder.
  • 2 Cardamoms
  • 2 Cloves
  • 1 inch Cinnamon
  • ½ tsp Peppercorn
  • ½ tsp Cumin seeds
  Method:
  Clean and wash the chicken. Heat oil and fry chopped onion along with ginger garlic paste for a little while. Remove and grind to a fine paste. Cook the paste along with the whole masala till golden brown. Add turmeric powder, chili powder, coriander powder, and salt to taste. Fry for a little while. Now add tomato purée and cook till the oil comes out.
  Now add the chicken pieces and cook on medium flame for 5 minutes. Then cook on slow flame for another 5 to 10 minutes. Make a parting in the center of the pan and add curd and ground masala. Slowly fold in the chicken pieces. Cook till the chicken is done. Garnish with chopped coriander. Serve it with rice or nan (tradition Indian bread).

                                                          

Kolhapuri Chicken Curry

                                                                                       This chicken curry is a famous dish of Maharashtra. The combination of fresh coconut, onions and tomatoes make a unique masala when blended. It gives a great taste to the dish. It tastes best with plain rice.
Cooking time: 45 min
Serves: 4-5

Ingredients

• 1 kg chicken
• ¾ cup curd
• ½ tsp turmeric
• 1 tsp lime juice
• Salt to taste
• 3 tsp red chilly powder
• ½ cup grated fresh coconut
• 2 small tomatoes
• 1 onion
• Coriander for garnish
• 5 peppercorns
• 2 cloves
• 1 bay leaf (Tej patta)
• 1-inch cinnamon
• 2 tsp ginger garlic paste
• 3 tbsp refined oil

Method

Beat curd in a bowl. To this mix red chilly powder, limejuice, salt, ginger garlic paste and turmeric.
Clean chicken and mix it in the bowl of curd. Marinate for 1 hour.
Heat 2 tbsp oil in a pan. Fry cloves, cinnamon, bay leaf and peppercorns for few seconds. Sauté chopped onion till translucent. Then fry grated coconut for 5 minutes. Stir in chopped tomatoes and fry till they are soft and cooked.
Cool this and blend in a mixer.
Heat the remaining oil in a kadai. Add the marinated chicken and cook over a medium flame closing the lid for about 20 minutes. Stir occasionally.
Add the previously blended mixture and mix well. Cook the chicken till it is done. Add more chilly powder and water if necessary.
Garnish with chopped coriander. Serve hot with rice or roti.

Mughlai Saag Chicken (Spinach Masala Chicken)

                                                                     Mughlai recipes keep a distinct place among all the other south Asian food and Saag chicken is one among the most popular chicken recipes from ancient mughlai cuisine. Saag Chicken is a chicken dish which is prepared from cooking chicken with spinach along with lots of indian spices, onions, garlic, ginger etc. Following Saag chicken recipe elaborates, how to cook Saag Chicken in authentic mughlai way. Try it out at home and enjoy the mughlai taste.
Ingredients:

• 2 pounds skinless chicken pieces
• 4-6 cloves of garlic, minced
• 3 red onions , make paste in blender
• 3 crushed tomatoes
• 1 tbsp fresh ginger , grated
• 1/2 cup of milk
• 2 lb spinach, washed and finely chopped
• 1/2 cup butter or desi ghee(clarified butter)
• 1/2 tsp cayenne pepper
• 1 tsp dry coriander powder
• 1/2 tsp turmeric powder
• 4-5 dry red hot chillies
• 2 -3 large black cardamoms
• 2-3 cloves
• 1 cup of vegetable oil
• 1 tsp mix spices powder (garam masala)
• Salt as per taste

Method:
Heat a deep pan over low medium heat, deep fry the chicken pieces until turned golden brown and set aside.
Boil the spinach in 1/4 cup water, when cool, make the paste by grinding it in a blender and set aside.
Now, heat rest of the oil in a wok or deep pan and add onions, garlic, ginger, red chillies and saute for 1-2 minutes until turns light brown, then add crushed tomatoes and rest of the spices except garam masala and also sprinkle some water. Simmer the heat and cook for about 10-12 minutes. Next, add chicken and milk over the spices curry and let it cook on low flame for next 10-12 minutes until chicken turned out tender.
When chicken is done, add spinach & mix spices powder and keep stirring to avoid sticking to the pan. Cook for five more minutes over medium heat and then add butter at last.
Hot, spicy mughlai saag chicken is ready to serve. It goes very well with Naans, Parathas, missi rotis etc. Surprise your guests with this easy but tasty recipe

Mughlai Chicken Parathas

                                                                  Make a meal of chicken recipe made of wholesome and tasty mughlai-style stuffed bread. Serve it with you favourite chutney.
Ingredients:

• 500 gm minced chicken
• 250 gm wheat flour
• 6 green chillies
• 4 tomatoes chopped
• 10 chopped cloves garlic
• ¼ Ginger chopped
• 4 tablespoon butter
• 1 teaspoon chilli powder
• 4 teaspoon garam masala
• Salt to taste
• Chopped coriander leaves
• Oil for the parathas

Method:
First of all, heat butter fry garlic and ginger, put in minced chicken mix well. Stir in garam masala, salt and chilli powder. Add tomatoes and fry till tender, and the butter begins to separate, add onions, chillies and chopped coriander leaves and set aside to cool.
For stuffing in the parathas:
First take 250 gm of wheat flour, rub in some oil and 1/12 teaspoon salt and add some water to make a dough. Knead well till it is smooth and pliable. Roll it out into a long roll about 2 inches in diameter. Cut into pieces of equal size and flatten it. Fill in the chicken mixture, put another flattened piece on the first and weld the edges. Now flatten and roll out with a rolling pin into a round shape and twice as large as the cut out circles. Shallow fry on a griddlew on both sides till light brown in colour

Jeera Chicken Fry

                                                                                                               This chicken recipe is cumin flavored and has a nice aroma. It is a quick recipe and less spicy. Jeera (cumin) is also good for digestion. It is a good combination for roti.
Cooking time: 35 min
Serves: 2-3

Ingredients

• 500 gms chicken
• 2 onions
• 1 large tomato
• 2 tsp ginger garlic paste
• 4 green chilies
• 1 ½ tsp chilly powder
• 2 tsp cumin powder (roasted and ground)
• ½ tsp coriander powder
• Fresh coriander for garnish
• ¼ cup curd
• ½ tsp turmeric powder
• Salt to taste
• 2 tbsp refined oil
• Few curry leaves

Method:

Clean the chicken and mix curd, salt and turmeric to it. Refrigerate for ½ an hour.
Make paste of onions and tomato separately.
Heat oil in a pan. Add curry leaves and then fry onion paste till raw smell disappears. Then stir in ginger garlic paste and fry for 2 minutes. To this add tomato paste and cook till oil leaves sides stirring frequently.
Mix coriander powder, chilly powder and cook for 2 more minutes. Put in the marinated chicken and slit green chilies. Cook till it is done and dry. Sprinkle cumin powder and mix well.
Switch off the stove and garnish with chopped coriander.
Serve hot with roti.

Samosa chicken recipe

                                                                         Samosa chicken recipe is gravy wherein we prepare samosas with chicken breasts and mix it in the gravy. This is a totally different recipe where you can enjoy the taste of samosas along with gravy.
Cooking time – 60 min
Serves 3 – 4
Ingredients:
For samosa:

• 2 chicken breast pieces
• 100 gms paneer
• 25 gms cashew nuts
• 1 bunch coriander leaves
• 4 green chilies
• 1 lemon
• 30 gms refined oil

For gravy:

• 75 gms onions
• 1 tsp ginger garlic paste
• 20 gms poppy seeds (khus-khus)
• 25 gms fresh coconut
• 1 cup curd
• 1 tsp red chilly powder
• ¼ tsp turmeric powder
• 1 gm garam masala
• Salt to taste
• 50 gms refined oil

Method:
For the breast pieces – Take the chicken breast piece, slit at the joint and pull the wing. These separated pieces look like big leaves. Cut each of these pieces from the middle, into two pieces. These pieces look like triangles.
Now chop paneer, coriander, cashew nuts and green chilies into fine pieces. Mix the juice of one lemon and some salt to this. Stuff this mixture into the cut chicken pieces, bring the sides together and stitch them with a thread.
Heat oil and fry these chicken samosas with the lid on for 10 minutes or till they are done and keep aside.
Heat oil in another pan and fry onion paste to a brown color or till raw smell disappears. Then add ginger garlic paste, turmeric and red chilly powder. Fry for sometime. Mix beaten curd to this. Then add poppy seed-coconut paste to this.
To this gravy mix salt, garam masala and some water. Simmer for 10 minutes and place chicken samosas in this. Cover the lid and cook on a low flame for about 2 minutes. Samosa chicken is now ready.

Hyderabadi Mughlai Chicken Biryani

                                                                                Indian Hyderabadi cuisine has some very popular, classic Indian recipes such as zafarani pulao, veg and non-veg biryani, mirch ka salan, dum ka murgh, keema, bhuna Ghost, Kebabs etc. The speciality of Hyderabadi recipes are perfect blend of correct spices and a distinct aroma.
There are variety of famous chicken recipes cooked in hyderabadi cuisine. The following recipe “Hyderbadi Chicken (Murg) Biryani” is chicken biryani cooked in pure Hyderabadi style which is a very popular dish from imperial Mughal kitchens of ancient India.
Ingredients:

• 3 lb fresh skinless, boneless whole chicken, cut into medium size pieces
• 3 cups basmati rice
• 3/2 cups butter
• 1 1/2 cup salt less butter or desi ghee (clarified butter)
• 10 – 15 cloves
• 8-10 whole cardamom
• 5 -6 bay leaves
• 1 medium size red onion, chopped
• Few green chili peppers
• 2 1/2 tablespoons ginger garlic paste
• 1 1/2 cups curd (Indian yogurt)
• Few fresh curry leaves
• 5 cups water
• 2 tbsp cilantro leaves, chopped
• Salt as per taste

Method:
Clean, wash and soak the rice in the water, sufficient enough to cover the amount of rice soaked and keep it for 30 minutes then drain it out. Meanwhile, Heat a wide and deep pan / skillet over low-medium heat and add all the ghee into the pan. When ghee (butter) is slightly hot, add cloves, cardamoms & bay leaves into the ghee and stir in for few seconds.
Add chopped onions and again stir for about 5-7 minutes. Add green chili peppers, ginger garlic paste, curry leaves, salt and mix it with other ingredients.
Whip the yogurt and add into the skillet. Add chicken pieces. Mix all the ingredients together for few times and let it cook for about half an hour until curry liquid consistency remains just one cup. Keep string and flipping the chicken pieces in regular intervals.
When chicken is done, add rice, water and cilantro leaves over the chicken and again stir to mix all the ingredients together. Let it cook until water starts boiling. Now, simmer the heat, cover the pan properly with glass lid or aluminium foil and allow it to cook for next 20-22 minutes.
Classic hyderabadi chicken biryani is ready to serve. Chicken biryani goes best with hyderabadi mirch ka salan but onion or chick pea raita could also be used as best substitutes

Chicken Biryani

                                                                                                        Chicken Biryani is one of the most popular Chicken Rice Recipes among all Chicken and Rice recipes. It is classic Indian dish preferred all around the globe. It is also the most preferred dish on occasions like wedding, anniversary and festivals etc. It popular non vegetarian dish made of chicken and basmati rice. This is simply delicious rice dish can be kept for few days and can still be served up to few days. Biryani can also be made similarly with mutton or fishes.
Ingredients

• Basmati rice – 2 cups
• Chicken pieces – 3/4 kg.
• 1 big sized , sliced potatoes
• Onion – 3 large, sliced
• Yoghurt – 1 cup
• Ginger paste – 1 tsp
• Garlic paste – 1/2 tsp
• 2 Green chillies
• Tomato puree – 1/2 cup
• Red chilly powder – 2 tsp
• Turmeric powder – 1 tsp
• Cumin powder (roasted) – 1 tsp
• Cardamom powder – 1/2 tsp
• 1-2 cinnamon sticks
• Garam masala powder – 2 tsp
• Milk – 1/2 cup
• Saffron – a pinch
• Coriander powder – 1 tsp
• ½ cup chopped Green coriander leaves
• Water – 3 1/2 cups
• Oil – 7 tbsp
• Salt as required

Cooking time: 45 minutes
Method
Grind ginger, garlic red chilly, and make a paste. Marinate the chicken with the above made paste and also with turmeric powder, roasted cumin powder, garam masala powder, coriander powder, yogurt and salt and salt for at least 2 hour. Wash the rice and soak in water for 15 minutes.
Now heat oil in a pan in medium flame. First fry the sliced potatoes separately till they turn slightly brown. Keep it aside. Heat up oil and ghee in a pressure cooker. Fry Remove onions till they turn golden brown. Keep aside half of fried onions for garnish. Add cinnamon sticks, cloves, 2 green chilies and add marinated chicken pieces, tomato puree, and fry till the chicken is well cooked. Now at this stage of cooking add 3 and half cups of water and half cup of milk and 2 cups of basmati rice into the cooker. Allow it to boil for 3 minutes. Mix them well and close the cooker with the lid. Cook up to 1 whistle.
Chicken Biryani is ready. Keep as it is inside the pressure cooker. It will make it softer and nice in taste. Serve hot. Take the hard boiled eggs. Slice them length-wise in half. Garnish with green coriander leaves and serve hot                                    

Ginger chicken recipe

                                                             This Ginger Chicken Recipe is easy to prepare with all the ingredients available at home. It has a strong flavour of ginger which is used generously in this recipe.
Ingredients:

• 800 gms chicken
• 400 gms onions
• coriander leaves for garnish
• 150 gms ginger
• 150 gms refined oil
• 50 gms garlic
• 3 tbsp red chilli powder
• 2 tbsp soya sauce
• 1 tbsp china salt (Ajinomoto)
• 10 gms garam masala powder
• salt for taste
• 4 green chillies
• ½ tbsp red orange colour

Method:
Clean chicken and set aside. Cut chillies and onions; grind them with a little salt. Do not add water at first because onions contain moisture. Add little water if required to make a paste.
Make a paste of ginger and garlic.

Heat oil in a pan and fry the onion and chilli paste till raw smell disappears and turns to a golden brown colour.
To this add soya sauce, red chilli powder, ginger garlic paste and sauté it for sometime. To this add salt, chicken and mix well.
Close the lid and cook on a low flame for about 20 minutes. Chicken is now ready.
Before taking off the pan from the stove add red orange colour mixed in a teaspoon of water, garam masala powder and mix.
Garnish with finely chopped coriander leaves and serve.
Variation: You can also use 150 gms of garlic and 50 gms of ginger to give this recipe a strong taste of garlic.

Chicken Valentine Recipe

                                                                                                              Chicken Valentine Recipe is not very spicy and is easy to prepare. This chicken recipe can be served as a snack or can be served with any chicken gravy.
Ingredients:

• 1 chicken leg piece
• 3 green chillies
• 15 gms cashew nuts
• ½ inch ginger
• a pinch of garam masala powder
• ¼ tsp black pepper powder
• salt for taste
• half bunch coriander
• 2 tsp lemon juice
• 30 gms refined oil

Method:
Choose a leg piece with skin. Clean the piece and cut the skin carefully, push it to one side of the bone. Now cut the flesh on the bone into pieces. Keep the flesh on the bone aside.
Cut this flesh into small pieces. To this mix green chillies, chopped ginger, cashew nuts and grind it. To this add chopped coriander, lemon juice, salt, garam masala and black pepper powder and mix well.
Stuff this mixture into the skin of the leg piece and tie it with a thread. Heat oil in a pan, place this leg piece and fry over a low flame till it is brown in colour and fully done. Chicken Valentine is now ready. Remove the thread and serve.

Chicken Korma in Coconut Milk

                                                                                                           Chicken cooked in coconut milk is quite popular in kerala cuisine. There are various chicken recipes using coconut milk, yet here is a simple recipe with the richness of coconut, which is semi-gravy. Refined oil can be replaced with coconut oil to give a typical coastal taste.
Prep time: 20 min
Cook time: 25 min
Serves: 2-3

Ingredients

• 500 gms chicken
• 1 large onion
• ½ tsp turmeric
• 1 tsp lime juice
• Salt to taste
• 1 cup thick coconut milk
• 1 tsp ginger garlic paste
• 2 tsp chilli powder
• 2 tsp garam masala powder
• Coriander for garnish
• Few chopped mint leaves
• 2 tbsp refined oil

Method

Wash chicken, marinate with salt and turmeric. Set aside for 30 minutes.
Heat oil in a kadai, fry chopped onions till they start changing color. Add ginger garlic paste, mint leaves and fry for sometime.
Then stir in the chicken, chilli powder and mix well. Cook till chicken is half done. Pour coconut milk and half cup water and cook till chicken is fully done and gravy becomes thick. Add more water if necessary.
Before removing from the fire, sprinkle garam masala, add limejuice and mix well. Garnish with chopped coriander leaves.
Serve hot with rice.

Chicken Afgani

                                                                                                 It’s a delicious, easy cooking recipe of chicken. The beauty of Chicken Afgani is, it can be prepared any time if prior marinating has been done. Sometimes we want to try some simpler recipes of chicken with minimum ingredients. Then Chicken Afgani is one the option. Its bit different from the conventional Indian chicken recipes. Kids enjoy it more because of its taste and it looks great.
Ingredients:

• 500 g Chicken breast( cut into quarters)
• 3 cloves of garlic (crushed)
• 1 teaspoons grated ginger
• 1 big sized bay leaf
• 3 tablespoons double cream
• 1 cup yogurt
• 1 and half teaspoons cardamom powder
• 3 prepared cashew nut paste
• 4 tablespoons vegetable oil
• Salt and freshly ground black pepper
• Chat masala and fried onions for garnishing
• Chopped Coriander leaves

Preparation time: 30 minutes.

Method:
Wash the chicken pieces properly and give several cuts with a sharp knife. The cuts are usually made on both the sides of the chicken piece so that all the spices and lemon juice can get into the flesh nicely.
Marinate the chicken in a bowl with some black pepper, lemon juice and salt and keep it in a tight container for refrigeration for whole night. Take out the marinated chicken few hours before cooking otherwise it may take more time for cooking it.

Butter Chicken Recipe

                                                                                     This chicken recipe from the Indian sub-continent is a popular north Indian chicken dish made in a traditional rich sauce. The gravy is mild, but strong in flavours and uses rich ingredients such as cashew nuts and lots of butter, thereby the name ‘Butter Chicken’. This chicken recipe by far suits most palettes and is preferred by both native and foreign nationals alike.
Ingredients:

• 1 whole chicken, cut into small pieces
• For the marinade:
• 1 tbsp tandoori masala (available in the local supermarket)
• 1 tbsp garam masala
• 1 tsp cinnamon powder
• 1 tsp cloves powder
• 1 tsp cumin powder
• 3 tbsp of yoghurt
• salt to taste

For the Sauce:

• 2 medium tomatoes blended to a smooth paste
• 2 medium onions chopped
• 1 tbsp ginger-garlic paste,
• 3 tablespoon powdered cashew nuts
• 2 tsp red chili powder
• 1 tablespoon yoghurt
• 100 gm butter for frying
• 1 tablespoon Cool Whip Method:
  Mix all the marinade ingredients into a fine paste and coat the chicken well with the marinade and let stand to marinate for 1 whole hour. After the chicken has marinated for an hour, heat some of the butter and fry the chicken pieces till light golden brown, but not crispy. Remove the fried chicken onto a platter, drain and set aside for later use.
  Now add the remaining butter, as there would be very little left from the chicken and fry the chopped onions till golden brown. Add the ginger-garlic paste and stir for a few minutes while sprinkling with water to stop it from sticking to the bottom. Stir till you see the oil separate.
  At this point, put in the cashew paste, chilly powder and tomato paste and stir for another ten minutes. Now add the yoghurt, whipped cream and the fried chicken and mix well. Allow to cook till the chicken is tender.
  Garnish with finely chopped coriander leaves and serve hot with naan or tandoori roti, both of which are traditional Indian breads.
  Heat the oil into the pan for 4 minutes.

Make sure it’s well heated now and then add the bay leaf. Fry for a minute. When we get a nice aroma out of the bay leaf add crushed garlic and fry till brown. The garlic should be well fried so that the pungency will disappear. Whip the yoghurt in a bowl and then add put into it. Fry it for few minutes till a smooth pasty appearance comes. Add cardamom powder, cashew nut paste, salt and cook for 10 – 15 minutes at low heat. Cover the lid of the pan. The chicken will release juice which is enough to make it tender and well cooked. Add the cream now. A creamy whitish appearance of chicken will occur due to the cashew nut paste, yoghurt and the cream.
Now add the freshly ground black paper into it and let it cook for 5 more minutes. Garnish it with chopped coriander leaves and fried onions.
The Chicken Afgani is ready to be served with zeera or plain rice

Chicken hariyali kabab

If you were ever wondering how they make wonderful, mouth-watering kababs at the restaurant, here is a simple chicken recipe. Now you don’t have to plan for restaurants to taste this awesome Hariyali kabab. This recipe is suitable for beginners who are trying kababs for the first time and is good for large parties. You don’t have to deep fry and the mint leaves used in this recipe is excellent for digestion.
Cooking time-40 min
Serves 1-2
Ingredients:

• 250 gms chicken
• 1 bunch pudina leaves
• 2 bunches coriander leaves
• 4 green chillies
• Small piece of nutmeg
• 3 tsp lime juice
• 2 tsp ginger juice
• An inch or two of mace (javitri)
• Salt to taste
• 5 tsp refined oil

Method:
Choose boneless chicken. Clean it and keep aside
Mix it with lime juice, ginger juice and some salt. Marinate for 15 min.
Make a paste of pudina, coriander, green chillies, nutmeg and mace. To this mix salt.
Rub this mixture to the marinated chicken.
After 15 minutes, heat 2 tsp oil in a pan and fry the chicken pieces till they are done. Repeat for other pieces. Garnish with onion rings and shredded cabbage. Serve hot.
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Herbal chicken

                                        Herbal chicken is a mixture of herbs to give a unique taste and it is equally nutritious. It is an easy chicken recipe and many variations can be made with herbs. It can be served as a starter.
Cooking time: 30-35 min
Serves: 2-3
Ingredients:

• 500 gms chicken
• 1 bunch Soya leaves
• 1 bunch coriander leaves
• 1 bunch of curry leaves
• 1 tsp ginger garlic paste
• 8 green chilies
• Salt to taste
• 50 gms refined oil
• Lemon slices and onion rings for garnish

Method:
Choose boneless chicken for this recipe. Clean the chicken. Cut the chicken into medium pieces.
Mix salt, ginger garlic paste to these pieces and keep aside for about 15 minutes.
Chop green chilies to small pieces. Cut the herbs (coriander, Soya leaves, curry leaves) to small pieces. Mix these into the bowl in which chicken is marinated.
Heat oil in a pan. Stir in the chicken pieces and fry on a low flame.
While frying the chicken, take care not to make the pieces brown. Let the herbals retain their green color.
Cook on a low flame for about 25 minutes or till the chicken is done. Garnish with lemon slices and onion rings. Serve hot.
Variation: In this recipe you can also use spinach and other herbs in equal quantities to make it more nutritious.

Tandoori Chicken Recipe

                                                                          Chicken is extremely dense in nutrients, including protein, zinc, iron, phosphorous, riboflavin, thiamin and niacin. It is packed with essential nutrients such as protein, vitamins and minerals and so on. Chicken Breast has the lowest cholesterol of the entire bird at around 62mg/100g. Chicken is a healthy diet for children and young men.
Chicken reduces the cholesterol while comparing to other kind of meat. As a source of protein, it acts as a healthy food even for children. It is also great in providing high amounts of Niacin and Vitamin B6. Niacin has even been used in treatments in people for heart disease.
This is one of the tastiest tandoori chicken recipes.
Ingredients for Tandoori chicken Recipe

• 500gm chicken whole
• 7 garlic cloves
• ½ lemons
• 20gm refine oil
• Red chili powder-according to taste
• 1 inch ginger long piece
• 3 tsp vinegar
• 250gm curd
• Salt- according to taste

Method for Tandoori Chicken Recipe
Wash whole chicken. Don’t cut it into pieces. Wipe dry good. Churn curd. Add chili powder, salt, oil, lemon juice and ginger-garlic paste. Beat the mixture into uniformity.
Remove the skin of chicken. Coat chicken with curd mixture inside and outside. Rub it into cuts. Keep it aside till it dries. When dry apply second coating with the remaining batter. Set it aside to marinate and dry it for 3 hours. Tuck in legs and inside breast.
Grill the chicken over lightly hot tandoori chicken for 15 minutes. Keep the grill rotating for even baking. Grill it to crisp brown

Egg Chicken Recipe

                                                                                                              Eggs are one of the only foods that contain naturally occurring vitamin D. Eggs are great for the eyes. They contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat. They are a good source of chlorine. One egg yolk has about 300 micrograms of chlorine. Chlorine is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.

Chicken is an ideal source of protein because it is lower in calories, fats and saturated fats than most other meats. It contains a high amount of protein, carbohydrates and fats. They are essential for the skin, digestive system and the nerves.

This egg chicken recipe is one of the easiest recipes to cook at home.

Ingredients for Egg Chicken Recipe

• ½ kg chicken
• 1 tsp pepper powder
• ½ inch ginger- paste
• 1 tsp turmeric powder
• 2 tsp chili powder
• 3 eggs
• 1½ tsp salt- according to taste
• 1 tsp coriander powder
• 1 cup curd
• 350 ml refined oil Method for Egg Chicken Recipe
  Cut the chicken into pieces and wash it well. Add the turmeric powder, pepper powder, chili powder, salt, curd, coriander powder, ginger paste to chicken. Mix it well. Keep it aside for 30 minutes.
  Heat oil in a pan. Beat the eggs well using beater. Dip the chicken pieces into eggs and drop it in the oil. Fry it deeply in low steam till it turns brown.  Serve it hot.
  A delicious egg chicken is ready!

Pepper Chicken Recipe

                                                                                                            Black pepper is a spice that has the potential to make food more beneficial when used in various recipes and as a table spice. The medicinal benefits of black pepper reach beyond its taste and flavoring of your foods. Another benefit of black pepper is its ability to diminish the amount of gas in the intestinal tract.  This leads to less flatulence and bloating and is believed to be another benefit of increasing hydrochloric acid in the stomach.
Chicken is highly rich in protein. It reduces the cholesterol while comparing to other kind of meat. As a source of protein, it acts as a  healthy food even for children. it is also great in providing high amounts of Niacin and VitaminB6. Niacin has even been used in treatments in people for heart disease
Ingredients for Pepper Chicken Recipe

• 1/2kg chicken
• 1 lemon
• 1tsp ginger paste
• 1tsp garlic paste
• 1/2 tsp salt-according to taste
• 1tsp pepper powder
• 1/4 tsp turmeric powder
• 5 tsp refined oil
• 1 onion grated
• 1 tomato grated
• Finely chopped coriander leaves.
• 5 cashew nuts
• 1 tsp ghee

Preparation method for Pepper Chicken Recipe
Wash the Chicken pieces well and squeeze lemon. Mix well and leave it aside for 15min.
Heat oil in a pan, add the chicken. Fry it well. Add ginger paste, garlic paste and fry it well.
As the chicken gets brown and water comes from it. Add salt, pepper powder and turmeric powder.
Mix and fry it well. Add the grated onion and grated tomato.
Cook it for 15 minutes.
Heat ghee in a pan. Add the cashew nuts and fry it until it gets brown. Add these brownish fried cashew nuts to the pepper chicken gravy. Garnish Pepper chicken with finely chopped coriander leaves. Serve it hot.
A tasty Pepper chicken is ready!

Chicken Pakora Recipe

Chicken has a unique taste and it is very low in fat. Chicken provides the body with selenium. This mineral is high in anti-oxidants and hence you need to eat a healthy dose of chicken every week. This meat helps to promote the health of the digestive system and also boosts the health of the digestive system and the thyroid.
The best part of chicken is that it helps you to control cholesterol levels. It is filled with minerals such as phosphorus and helps to maintain the health of teeth and bones. It also ensures that the kidneys, liver and the central nervous system function well.
This is one of the simplest chicken pakora recipes which you can cook easily at home in less time and serve it as snacks and impress your guests.
Ingredients

• ¼ kg boneless chicken
• 150 gm Maida flour
• 2 tsp chili powder
• Turmeric powder- a pinch
• ½ tsp salt- according to taste
• ½ lit refined oil Method
  Cut the boneless chicken into small pieces and wash it well. Drain the water thoroughly. Add the turmeric powder, 2 pinch of salt and keep it aside for ½ an hour.
  Mix the Maida flour, chili powder and salt well in a plate. Heat oil in a pan. Put each piece of chicken in the mixture of Maida flour make sure that chicken is fully covered with maida flour. Fry it in the refined oil deeply on a low flame.
  Serving Instructions
  Serve it hot with tomato sauce. Pakoras should be always serve hot for the best taste.