CHICKEN DRUMSTICKS RECIPE

Ingredients:
6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying
How to make chicken drumsticks:
In a bowl add Soya sauce, ginger-garlic paste,
sugar.
Add chicken wings coat well and set aside for 1/2
hour.
Make a smooth batter by adding corn flour, all
purpose flour, salt, pepper and beat in the eggs .
Heat oil in a wok / kadhai.
Dip each wing in the batter and coat evenly and
deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of
onions and lemon.

INDIAN CHICKEN DILRUBA RECIPE

Ingredients:
2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into
small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole
saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground
Preparation:
Minced fresh cilantro and whole 1/4 cup melon,
pumpkin or squash seeds almonds/cashews for
garnish (optional), ground
Put the onions and ginger in a blender or food
processor and process into a smooth paste
(consistency of apple sauce).
Heat the butter or oil in a heavy, deep skillet and
gently brown the onion-ginger mixture, stirring
often. Add the chicken and yogurt.
Combine well and cook over medium heat until
the mixture becomes rather dry and the chicken
begins to brown.
Grind the almonds, walnuts and melon seeds until
quite fine. Stir them into the milk, then add the
mixture to the chicken along with the garam
masala, turmeric, chili peppers, salt and ground
cayenne.
Cook over medium heat, stirring often, until the
chicken is very tender and the sauce is very thick
(about 10-15 minutes). Stir in the saffron/milk
mixture and cook 1-2 minutes longer. Serve
chicken dilruba with roti, naan or paratha.

INDIAN CHICKEN CURRY RECIPE

Ingredients:
1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold
How to make curry chicken :
Melt butter in saucepan; add apple, celery, garlic
and onion. Cook until onion is tender. Combine
cornstarch, curry powder, 3/4 teaspoon salt and
broth.
Stir into onion mixture; add milk. Cook until
thickened, stirring constantly. Add chicken and
mushrooms; stir and heat through. Serve over
rice ring.
Rice Ring : Melt butter in skillet; add onion and
almonds (until golden). Add raisins; heat until
plump. Add all to rice and mix.
Press mixture into greased mold. Unmold at once
on platter and fill with indian chicken curry.

CHICKEN CHETTINAD RECIPE

Ingredients:
1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste
How to make chicken chettinad:
Clean the chicken, remove the skin and cut into
small pieces.
Chop the onions and tomatoes separately.
Roast the whole red chilies, grated coconut,
poppy seeds, coriander seeds, cumin seeds, green
cardamom, cloves, cinnamon, star anise, fennel
seeds in oil and grind to a paste for 20mts along
with ginger and garlic.
Heat oil in a vessel and fry the onions till golden,
then add curry leaves and the ground paste and
sauté for some time.
Add the tomatoes, red chili powder and turmeric
powder and sauté.
Add the chicken, mix and cook for 5 minutes and
then add 2 cups of water and lemon juice.
Cover and cook till the chicken is done.
Serve chicken chettinad hot garnished with
coriander leaves and accompanied with boiled
rice, rotis or tandoori naan .

CHICKEN BON BON

Ingredients:
2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)
How to make chicken bon bon:
Cut the cucumber into half length wise.remove
the seeds and cut the cucumber into half.
Divide the halved cucumber into length wise
pieces approximately 1 inch in thickness. keep
aside.
Grind the red chillies in a blender along with the
vinegar to a smooth paste. keep aside.
Prepare the bon bon sauce by mixing in a basin
the sesame oil, sesame seeds, salt , soya sauce,
ginger, sugar, red chilly paste, crushed pepper
corns and the spring onions.
Mix thoroughly.
Arrange the chicken pieces in a bowl. surround
with the cucumber pieces.
Pour the bon bon sauce on top of the chicken.

CHICKEN BIRYANI

Ingredients:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:
Mix tomato puree, yogurt, ginger garlic paste,
green chilli paste, red chilli powder, turmeric
powder, roasted cumin powder, garam masala,
coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep
aside for 3-4 hours.
Heat oil in a pan. Fry the onions until golden
brown.
Add the marinated chicken and cook for 10
minutes.
Add 4 cups of water to the rice. Mix saffron in
milk and add to it.
Add cardamom powder. Add the chicken pieces.
Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve
hot.

MURGH AFGHANI RECIPE (Chicken With Melon Seed)

Ingredients:
1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste
How to make chicken afgani:
Clean the chicken and keep aside.
Make a paste of all the ingredients and marinate
the whole chicken well with this. Keep marinated
for four hours.
Grill in a tandoor (charcoal grill) till golden.
Serve the murgh afgani hot with onion rings.

INDIAN BUTTER CHICKEN RECIPE

Indian butter chicken is slightly sweet and sour.
Restaurant style Indian butter chicken has tomato
and cashewnut based gravy garnished with butter
and cream.
Serves : 2
Cooking time : 50 mins
Ingredients:
300 gms Chicken breast boneless
Marinate:
1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color
Curry
2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
6 or 1/2 kg Tomato
10 Cashewnuts
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/2 cup milk
2 tblsp Cream
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves
How to make authentic butter chicken :
In a bowl take all the ingredients under the
marinate head and the chicken pieces.The chicken
pieces should be 1" inch in size. Mix well and
keep aside for atleast 2 - 3 hrs
Blanch, peel and puree the tomatoes. Keep aside.
Soak the cashewnuts for 2 - 3 hrs in hot water
and then strain and grind the cashewnuts into a
fine paste.
For the curry heat the pan and add butter and
immediately add the garlic paste.
Now add the sliced green chilly. Also add cumin
powder, red chilly powder and salt. Add 1 tblsp
water and mix well.
Add the tomato puree and cook till the gravy
leaves the side.
Lower the flame and add the cashewnut paste
and stir constantly.
Now add the tomato ketchup, sugar and 1/4 cup
water.
Meanwhile in a separate pan shallow fry the
marinated chicken pieces for 4 - 5 minutes. If
overcooked then the chicken will get hard and
stiff. Keep aside.
Once the gravy comes to a boil add the chicken
pieces. And cook for a minute.
Now lower the flame add the milk and stir well.
Cook for another minute and then add the cream.
Mix well
Now add the garam masala and crushed
fenugreek leaves. Mix well.
Transfer the chicken to a serving bowl and
garnish with chopped coriander leaves, crushed
fenugreek leaves and swirls of cream.
Restaurant style Indian butter chicken is ready to
be served with naan or tandoori roti. Authentic
butter chicken is a very high calorie dish yet very
very tasty. So dig in
Note:
1. Milk should be at room temperature before
adding to the gravy.
2. Add milk and cream at low flame only.
3. Add the garam masala only at the end.

TANDOORI CHICKEN RECIPE

Ingredients:
4 skinned Chicken Quarters
2 tblsp Lemon Juice (Nimbu Ka Raas)
1 Garlic Clove (Lasun)
1 inch piece peeled and coarsely chopped Fresh
Ginger (Adrak)
1 Green chilli (Hari mirch)
1 tblsp Water
4 tblsp Natural Yogurt (Dahi)
1 tsp Grouna Cumin (Jeera)
1 tsp Garam masala
1 tsp Paprika
1 tsp Salt (Namak)
A few drop of Yellow Food Colouring
2 tblsp melted Ghee
For garnishing:
Lemon Wedges
Onion (Pyaj) rings
How to make tandoori chicken:
Make 3-4 cuts in each chicken quarter using a
knife.
Put the chicken in an ovenproof dish.
Combine lemon juice.
Rub it into the incisions.
Cover it.
Let it marinate for about 30 minutes.
Combine garlic, ginger and green chilli and water
in a blender.
Grind to make a smooth paste like mixture.
Combine the paste to yogurt, ground cumin,
garam masala, paprika, salt, food colouring and
the melted ghee.
Mix all the ingredients well.
Spread them over marinated chicken pieces.
Coat the pieces with the yogurt marinade.
Cover it.
Let it marinate at room temperature for about 5
hours.
Turn once or twice maximum.
Place chicken in a oven at 325 F.
Let it roast for 1 hour.
Bast frequently and turn once.
The chicken should be tender and most of the
marinade should be evaporated.
Then grill the chicken over hot charcoal.
Garnish it with lemon wedges and onion rings.

family's favorite Chicken Curry

Ingredients
1 whole Chicken
6 Red Chillies
4 Peppercorns
4 Cloves
1 inch piece of Cinnamon
1 tablespoon Cumin Seeds
1 teaspoon Corriander Seeds
4-6 Cloves Garlic
1 inch piece of Ginger
1 large Onion finely chopped
2 tablespoons Oil
Water Enough to cover up the chicken
Chopped Corriander leaves
2 tablespoons Tamarind juice

Directions
Prep: 20 min › Cook: 30 min ›
Ready in: 50 min

1. Cut up the chicken in fairly large pieces. Wash
and apply salt to chicken and set aside.
2. Grind together the Red chillies, peppercorns,
cloves, cinnamon, cumin seeds, corriander seeds,
garlic and ginger into a fine paste.
3. In a vessel, heat in 2 tablespoons of oil. Put in
the chopped onions and fry till they are golden
brown. Put in the masala and fry for 2 minutes.
Put in the chicken mix well and then add the
water.
4. Bring to a boil, cover and simmer till the chicken
is cooked. Put in salt to taste and tamarind juice.
Stir well and let cook for additional 5 minutes.
Garnish with Corriander leaves.