CHICKEN 65

Ingredients

Boneless chicken 1/2 kg

Egg 1

Ginger garlic paste 3 tbsp

Chopped ginger 2 tbsp

Chopped garlic 2 tbsp

Cumin seeds 1 tbsp

Chopped curry leaves 2 tbsp

Green chilli 3 (slit in the centre)

Pepper powder 2 tbsp

Corn flour 2 tbsp

Chilli powder 1 tbsp

Cumin powder 1 tbsp

Red colour (optional)

Chilli garlic sauce 3 tbsp

Salt to taste

Oil for fry

Preparation

1. To a bowl, add chicken, 2 tbsp ginger garlic paste, 1 tbsp pepper powder, salt and corn flour. Mix well.

2. Now add egg and mix well and fry chicken in hot oil and keep aside.

3. Heat another pan, add oil, cumin sedds, chopped ginger and garlic. Mix well.

4. Add green chillies, curry leaves and ginger garlic paste. Fry well.

5. Then add, pepper, cumin powder, chilli powder, chilli garlic sauce and salt. Add little water.

6. Finally add fried chicken. Mix well.

7. After 4 mts, turn off the flame.

8. Serve it with any rotis or rice.

CHICKEN GRAVY WITHOUT COCONUT

Ingredients

Chicken 1/2 kg

Onion 1

Tomato 2

Ginger 1 piece

Garlic 3 flakes

Cashew nut 10

Green chilli 2 slit in centre

Turmeric powder 1/2 tsp

Chilli powder 2 tbsp

Garam masala powder 2 tbsp

Pepper powder 1 tbsp

Curry leaves 5 leaves

Cinnamon 1 stick

Cloves 3

Aniseed 1 tbsp

Salt

Oil

Preparation

1. Grind ginger, garlic and cashew into a paste.

2. Chop onion and tomatoes.

3. Heat a pan, add oil, cinnamon, cloves, aniseed and curry leaves. Fry for a minute.

4. Add chopped onion and salt. Fry till onion turns into golden brown.

5. Add green chilli, ginger garlic cashew paste and tomatoes and fry well.

6. Add chicken pieces. Mix it. Cover it and cook.

7. Add all turmeric, chilli and garam masla powder. Mix well.

8. Finally add pepper and turn off the flame. Cover the pan with a lid for 5 to 10 mts.

9. Serve it with rice or roti.

SPICY PEPPER CHICKEN

Ingredients

Chicken 1/2 kg

Onion

Black pepper powder 3 tbsp

Turmeric powder 1/2 tsp

Ginger one small piece

Green chilli 2 slit in centre

Curry leaves 10 leaves

Salt to taste

Oil

Preparation

1. To a bowl, add chicken, salt, turmeric powder and salt. Marinate for about 30 minutes.

2. To a pan add chicken and cook in low flame with a tight lid.

3. Turn off flame once the chicken gets cooked.

4. Heat another pan, add oil, pepper powder, green chilli and curry leaves. Fry and add chopped ginger and chopped onion and fry well.

5. Add cooked chicken pieces and fry well.

6. Serve it with rice.

BUTTER CHICKEN

Ingredients

Chicken breast 500 gm

Chopped onion 1/2 cup

Chopped tomato 1 cup

Tomato sauce 2 tbsp

Coriander powder 2 tbsp

Chilli powder 2 tbsp

Garam masala powder 2 tbsp

Butter 50 gm

Kasoori methi leaves 2 tbsp

Ginger garlic paste 2 tbsp

Milk 1/2 cup

Saffron colour (optional)

Salt to taste

Oil to fry

Preparation

1. Cut chicken breasts into small pieces.

2. To a bowl, add chicken, chilli powder and salt. Mix well.

3. Heat a pan, add oil and fry chicken.

4. To same pan, add onion and ginger garlic paste. Fry well.

5. Add chopped tomatoes, tomato sauce, kasoori methi leaves, coriander powder, chilli powder, salt and garam masala powder. Mix well.

6. Cool and grind the above into a fine mixture.

7. To another pan, add butter and grinded ingredients and fried chicken. Mix well.

8. Finally add milk. Mix well. Turn off the heat.

9. Serve it with any rotis.

SPICY CHICKEN CURRY

Ingredients

Chicken 1 kg

Onion 2

Tomato 3

Ginger garlic paste 1 tbsp

Red chilli powder 2 tbsp

Thick coconut milk 2 cups

Coriander

Mint

Cinnamon 2

Curry leaves 5 leaves

Cardamom 2

Cloves 3

Salt to taste

Oil 1/4 cup

Preparation

1. Heat a pan, add cloves, cinnamon, cardamom and ginger garlic paste. Fry well.

2. Add chopped onion and fry till it turns into golden brown.

3. Add chopped tomatoes and fry well.

4. Add chicken, salt, chopped coriander, mint leaves, curry leaves and coconut milk and cook the chicken.

5. Now add chilli powder.

6. After 5 mts turn off the stove.

7. Serve it with rice.

CHICKEN LOLLYPOP

Ingredients

Chicken leg 5 pieces

Ginger garlic paste 2 tbsp

Soy sauce 1 tsp

Egg 1

Tomato chilli garlic sauce 2 tbsp

Chilli powder 1 tbsp

Corn flour 1 tbsp

Bread crumps

Salt to taste

Oil to fry

Preparation

1. Marinate chicken with ginger garlic paste, soy sauce and tomato chilli garlic sauce for 1/2 an hour.

2. Beat egg in a bowl and add salt, chilli powder and corn flour and mix well.

3. Pour this into the marinated chicken and spread evenly.

4. Coat this chicken in bread crumps and fry in medium oil.

5. Serve it with rice.

CHETTINAD CHICKEN GRAVY

Ingredients

Chicken 5oo gm

Onion 1

Tomato 2

Ginger garlic paste 3 tbsp

Turmeric powder 1/4 tsp

Coriander powder 1 tbsp

Red chilli powder 1 tbsp

Garam masala powder 1 tbsp

Yogurt 4 tbsp

Cinnamon 1/2 stick

Cloves 2

Salt to taste

Oil 5 tbsp

To make masala

Small onion 10

Red chilli 5

Pepper 1 tbsp

Cumin seeds

Preparation

1. Wash chicken and marinate chicken with yogurt, chilli powder, ginger garlic paste and salt for about 30 mts.

2. Grind chopped big onion, chopped tomatoes finely.

3. Heat a pan, add oil, cumin seeds, red chilli, pepper and small onion. Fry and grind them.

4. Heat a pan, add oil, cinnamon, cloves, onion-tomato paste, turmeric powder, coriander powder, garam masala powder, ginger garlic paste, salt and grinded red chilli-small onion mixture. Mix well and cook it.

5. Heat another pan, add oil, marinated chicken and fry it.

6. To this fried chicken, add the cooked masala.

7. Once oil starts leaving its sides, turn off the heat.

8. Serve it with rice.

CORIANDER GINGER CHICKEN

Ingredients

Chicken 500gm

Onion 1

Green chilli 2

Ginger 1 small piece

Coriander leaves a bunch

Soya sauce 1tbsp

Lemon juice 2 tbsp

Curry leaves 10 leaves

Pepper powder 2 tbsp

Ginger garlic paste 2 tbsp

Corn flour 3 tbsp

Salt to taste

Oil to fry

Preparation

1. To the chicken, add corn flour, soya sauce and lemon juice. Mix well.

2. To a pan, add oil and chicken and fry and keep aside.

3. Grind onion, coriander leaves, curry leaves and green chillies into a paste.

4. Heat another pan, add sliced ginger, ginger garlic paste. Mix well.

5. Now add the grinded paste into the pan and fry.

6. Add little water, salt and pepper powder.

7. After 3 mts turn off the heat.

8. Garnish with coriander leaves.

CHETTINAD PEPPER CHICKEN

Ingredients

Chicken 500 gm

Onion 1

Tomato 1

Ginger garlic paste 2 tbsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Cinnamon 1/2 stick

Cloves 2

Cardamom 2

Coriander powder 2 tbsp

Red chilli powder 1 tbsp

Cumin powder 1 tbsp

Crushed pepper 3 tbsp

Green chilli 2

Coriander leaves

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, mustard seeds, after it crackle add cumin seeds, cardamom, cloves, cinnamon, finely chopped onion and salt.

2. Fry until it turns golden brown.

3. Add ginger garlic paste, chopped green chillies, curry leaves, chopped tomatoes, coriander powder, red chilli powder and cumin powder. Mix well and cook in a medium heat.

4. After the tomatoes are cooked, add chicken. Cover it and let it cook for 10 mts.

5. Add crushed pepper to the cooked chicken. Mix well.

6. Turn off the heat and garnish with coriander leaves.

7. Serve it with rice or roti.

CHICKEN KOTHU PAROTA

Ingredients

Parota 5

Onion 1

Tomato 1

Chicken kulambu 1 cup

Ginger garlic paste 1 tbsp

Cinnamon 1/2 stick

Cloves 2

Bay leaf 1

Green chilli 1

Masala powder 1 tsp

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Make parota into small pieces.

2. Heat a pan add oil, cinnamon, cloves, bayleaf, chopped green chilli, ginger garlic paste and chopped onion.

3. Fry well till it turns golden brown.

4. Add chopped tomatoes and fry well. Add salt and masala powder.

5. Now add parota, coriander leaves and chicken kulambu.

CHICKEN KULAMBU

Ingredients

Chicken 500 gm

Onion 2

Tomato 1

Green chilli 2

Ginger garlic paste 2 tbsp

Coconut milk 1 cup

Coriander powder 2 tbsp

Red chilli powder 1 tbsp

Masala powder 2 tbsp

Pepper powder 1 tbsp

Cinnamon 1/2 stick

Bay leaf 1

Cloves 2

Curry leaves 5 leaves

Coriander leaves 5 spoon

Salt to taste

Oil 2 tbsp

Preparation

1. Heat oil in a pan, add cinnamon, bay leaf, cloves, curry leaves and chopped onion. Fry well till the colour of the onion changes into golden brown.

2. Add ginger garlic paste, chopped tomatoes and green chillies. Fry well.

3. Now add chicken and salt, mix it. Cover it and allow it to cook.

4. After it cooked add coriander powder, chilli powder and masala powder.

5. Add coconut milk. Mix it. Add chopped coriander. Sprinkle pepper powder on the top.

6. Turn off the stove. Serve it with rice, roti, dosa etc.

CHICKEN BIRYANI

Ingredients

Chicken 500 gms

Long grained rice 2 cups

Onion 1

Tomato 1

Green chilli 3 (cut lengthwise)

Ginger garlic paste 2 tsp

Yogurt 1/2 cup

Garam masala powder 1 tsp

Red chilli powder 2 tsp

Coriander leaves one handful

Mint leaves one handful

Curry leaves 5 leaves

Cinnamon half stick

Cardamom 3

Cloves 2

Bayleaf 1

Salt to taste

Oil 3 spoon

Red colour(optional)

Preparation

1.Boil rice.

2.Heat oil in a pan and add cinnamon, cardamom, cloves and bayleaf and fry.

3.Add chopped onion and fry till it turns golden brown.

4.Now add ginger garlic paste and fry and then add chopped tomatoes and green chillies and fry.

5.Now add chicken and cook.

6.Add salt, turmeric powder, yogurt, red chilli powder and garam masala powder, red colour and cook well.

7.Add all the leaves and turn off the heat.

8.Mix this gravy with rice.

9.Serve it with raita and chicken curry.

HYDERABADI CHICKEN BIRYANI

Ingredients

Chicken with bones 500 gm

Long grained rice 2 cups

Corriander powder

Cumin powder

Red chilli powder

Turmeric powder

Corriander leaves

Mint leaves

Ginger garlic paste

Green chillies 3

Fried onions(available in shop) 10 spoons

Yogurt

Pepper corns 1 tsp

Cumin seeds 1 tsp

Javitri(mace) 1

Cardamon 3

Cloves 3

Aniseeds 1 tsp

Bay leaf 1

Salt to taste

oil 5 tsp

Safron colour

Preparation

1.In a bowl add chicken, green chillies. ginger garlic paste, corriander leaves, mint,pepper corns. cumin seeds, red chilli powder, turmeric powder, cumin powder, corriander powder, salt,cinnamon, bay leaf, javitri, cloves, cardamon, black cardamon, fried onio, oil and finally yogurt and mix all well. Marinate this mixture for about half an hour.

2.Soak rice in water for about 30 minutes.

3.Boil water in a vessel, to the water add oil, salt, cardamon and aniseeds into the water.

4.Drain water from the rice and add rice to the boiling water.

5.Take out the rice when it is half cooked and drain water from the rice.

6.Take a vessel add marinated chicken at the bottom and spread evenly with the help of a spoon.

7.Above this add half cooked rice spread evely.

8.Add coriander leaves, mint leaves, fried onions and saffron colour on the top of the rice.

9.Cover it with a tight lid and cook biryani in a medium heat.

10.It takes nearly 20 to 30 minutes.

11.Turn off the heat and serve biryani with raita, chicken curry, chicken fry etc

CHICKEN CUTLET

Ingredients

Chicken boneless 250 gms

Onion 1

Tomato 1/2

Egg 2

Bread crumbs

Ginger garlic paste 2 tsp

Grenn chilli 1

Chicken masala 2 to 3 tsp

Red chilli powder 1/2 tsp

Cinnamon 1/2 stick

Cloves 2

Salt to taste

Oil for fry

Preparation

1.Blend chicken into a fine paste.

2.Cut onion and tomatoes into fine pieces.

3.Heat a pan add oil, cinnamon, clove, onion and ginger garlic paste. Fry till it turns golden brown.

4.Add tomatoes, salt and fry.

5.Add blended chicken and fry well.

6.Add chicken masala and red chilli powder.

7.Turn off the heat and allow it to cool.

8.Blend the above mixture.

9.Make small flat shape of the mixture and dip it into a beaten egg and after that in the bread crumbs.

10.Fry it in a medium heat oil.

11.Cook the cutlets on each side till golden brown.

12.Serve chicken cutlet with tomato sauce.

CHICKEN GRAVY

Ingredients

Chicken 500 grams

Onion 2

Tomato 1

Green chilli 3 to 5

Ginger garlic paste 3 tsp

Chicken masala powder 3 tsp

Coconut 5 spoon

Red chilli powder 1 tsp

Corriander leaves for garnish

Cinnamon 1/2 stick

Cloves 3

Aniseed 1

Salt 5 tsp

Preparation

1.Heat oil in a pan, add cinnamon, cloves, aniseeds than add greenchillies, onion, ginger garlic taste and fry till turns golden brown.

2.Add chicken masala, red chilli powder and salt and fry.

3.Add tomatoes and fry.

4.Now add chicken and little water and cook.

5.Add coconut and fry till the gravy becomes dry and turn off the heat.

6.Garnish with coriander leaves.