Chettinad Chicken ~~Ingredients~~

•1 kg: Chicken

•1 1/2 cup: Onion

•1 cup: Tomato

•20 cloves: Garlic

•1 big piece: Ginger

•2 tsp: Pepper

•2 tsp: Cumin seeds

•2 tsp: Fennel (Jeera)

•¼ cup: Coriander Powder

•½ small cup: Chilli Powder

•Cloves (lavangam) as required

•Tamarind as required

•Salt to taste

•5 tsp: Oil

~~Method~~

1.Wash the chicken and cut to pieces.

2.Mince garlic and ginger.

3.Powder pepper, cumin seeds and fennel together.

4.Fry the powders lightly and keep aside.

5.Season cloves in oil in a frying pan, add onion and tomato.

6.Sauté well adding minced garlic and ginger.

7.Add chicken with little turmeric powder and cook for 10 minutes.

8.Add chilli /coriander powders, salt and mix well.

9.Pour 4 cups of water and boil.

10.When chicken is half boiled, add the half fried pepper, cumin seed and fennel
powder and mix well.

11.When the gravy thickens to a paste, remove from fire.

12.Serve hot.

Tandoori Chicken
~~Ingredients~~

•8 no: Large Chicken pieces

•11/4 cup: Yogurt

•2 tbs: Lime Juice

•½ quantity: Chopped Onion

•3-4: Dried Red Chillies

•2 tsp: Coriander Seeds

•2 cloves: Crushed Garlic

•1" piece: Grated Ginger

•1-2: Clove

•2 tsp: Garam Masala

•2 tsp: Chilli powder

•Salt to taste

~~Method~~

1.Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.

2.Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.

3.Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.

4.Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.

5.Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.

6.Keep pouring oil and masala over the chicken pieces in between.

Butter Chicken
~~Ingredients~~

•700 gm: Raw chicken

~~Marinade~~

•½ kg: Curd

•1 tsp: Ginger garlic paste

•1 tsp: Red chilli powder

•Salt to taste

~~Gravy~~

•100 gm: White butter

•½ kg: Tomato (pureed)

•½ tsp: Black cumin seeds

•½ tsp: Sugar

•1 tsp: Red chilli powder

•Salt to taste

~~To Prepare Chicken~~

•100 gm: Fresh cream

•75 gm: White butter

•4-5: Sliced green chillies

•½ tsp: Crushed fenugreek leaves

~~Method~~

1.For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

2.Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

3.Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.

4.For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

5.Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

6.Cook till chicken is done.

7.Butter Chicken is ready to eat.

8.Serve hot with rice or naan.

CHICKEN CURRY
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


Method :

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 tikka

Preparation time : - 15 minutes Serves : - 2

Ingredients :

500 grams boneless chicken

½ cup curd(yoghurt)

1 teaspoon red chilly paste

1 tablespoon lemon juice

1 tablespoon ginger garlic paste

1 teaspoon cumin powder

1 teaspoon red chilly powder

1 teaspoon garam masala( hot spice mix)

1 tablespoon oil

1 tablespoon butter and salt to taste

Method :

Cut the boneless chicken into 1 inch pieces. Now make slits in them. Now put the

pieces in a bowl. Add the red chilly powder, ½ of the lemon juice and salt to taste.

Mix it all up and let it marinate for an hour. Then add the curd, ginger garlic

paste, red chilly paste, cumin powder, garam masala, oil and mix it up. Then let

this marinate for another four hours. Then roast it in a preheated oven for 15

minutes. Apply the butter and roast for another minute. Garnish with lemon juice and

coriander and serve with some garlic chutney.

Fried chicken
Preparation time : - 20 minutes Serves : - 2

Ingredients :

6 chicken drumsticks

1 tablespoon ginger garlic paste

½ teaspoon green chilly paste

½ teaspoon red chilly powder

1 teaspoon coriander powder

½ teaspoon garam masala( hot spice mix)

1 teaspoon lemon juice

1 pinch turmeric

oil for deep frying

salt and pepper to taste.

Method :

Take the chicken pieces and make slits in them on all sides. Put the chicken in a

big bowl and add the ginger garlic paste, green chilly paste, red chilly powder,

coriander powder, turmeric, salt, pepper and sprinkle a little water. Now mix it up

well and let it marinate for 2 hours. Now take a frying pan and pour oil for deep

frying. Fry three pieces at a time after the oil is nice and hot. Keep turning the

chicken over so that all the sides get cooked evenly. When it’s nice and brown

remove from the stove and pat dry the oil with some paper towels. Sprinkle the lemon

juice and serve with some green chutney.

Tandoori chickenPreparation time : - 15 minutes Serves : - 2

Ingredients :

500 grams chicken

1/ 2 cup curd(yoghurt)

1 tablespoon red chilly paste

1 tablespoon ginger garlic paste

1 tablespoon lemon juice

1 teaspoon cumin seeds

1 teaspoon red chilly powder

1 teaspoon garam masala (hot spice mix)

2 tablespoons butter, 1 tablespoon oil and salt to taste.


Method :

Cut the chicken into small pieces and make slits in them. Take a big bowl and put

the chicken in it. Now add the red chilly powder, ½ tablespoon lemon juice and salt.

Mix it all up and let the chicken marinate for at least an hour. Now in another bowl

pour the curd and add the ginger garlic paste, lemon juice, garam masala, cumin

seeds and red chilly paste. Beat it nicely so that all the ingredients blend well

and there should be no lumps. Now add this to the chicken and mix it well. Now with

the help of a fork make as many tiny holes as you can in the chicken. This will help

the masala to seep into the chicken. Marinate it for another hour and then

refrigerate it over night. Now if you have a tandoor or if you have an open hot

grill barbeque the chicken for 10 minutes or till its tender. Apply the butter on

the chicken and roast for a minute. Garnish with onion roundels and lemon juice and

serve hot.

Chicken Kurma
Preparation time : - 30 minutes Serves : - 2

Ingredients :

400 grams chicken boneless

1 cup sour curd(yoghurt)

¼ cup cashew nut paste

2 cloves, 1 cardamom

1 teaspoon cumin seeds

1 teaspoon garam masala(hot spice mix)

1 teaspoon coriander powder

1 tablespoon ginger garlic paste

½ tablespoon green chilly paste

¼ teaspoon turmeric powder

1 tablespoon ghee(clarified butter) and salt to taste.

Method :

Take a thick bottomed pan and heat the ghee. When the ghee melts and begins to boil

add the cloves, crush the cardamom and put that in too. Sauté briefly and add the

cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala,

coriander powder and sauté till the masala blends well. Now put in the ginger garlic

paste and green chilly paste. Sauté till the raw smell leaves and pour in the curd.

Simmer and cook fro five minutes and keep stirring. Now add the chicken and very

little water and mix it all up. The water should be just enough to move the chicken

freely. Cover the pan with a lid and cook till its half cooked. Open the lid and

check by poking the chicken with a fork. Add the cashew nut paste and salt to taste.

The gravy mustn’t be too liquid and so don’t add water unless the gravy is too

thick. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the

chicken is tender and then remove from flame. Garnish with fried onions and fresh

cream in the centre and serve.

EGG KURMA
~~Ingredients ~~

Eggs 6

Ginger, chopped 1 inch piece

Green chillies, chopped 2 tablespoons

Coconut, scraped 1 tablespoon

Coriander powder 1 tablespoon

Cloves 3

Cinnamon 1 inch stick

Green cardamoms 2

Turmeric powder 1/2 teaspoon

Milk 1/4 cup

Salt to taste

Ghee 3 tablespoons

Cashewnuts, chopped 8

Onions, chopped 2 medium

Fresh coriander leaves, chopped 2 tablespoons


~~Method~~


Grind together ginger, green chillies, coconut, coriander powder, cloves, cinnamon, cardamoms and turmeric powder.

Break eggs, separate whites from yolks into a bowl and beat the egg whites till stiff. Add the egg yolks, milk and salt to taste to the egg white mixture.

Beat the mixture again after ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set. Cut the set eggs into cubes.Heat ghee in a pan and fry the chopped cashewnuts till golden brown. Drain and keep aside.

In the same ghee add chopped onions and fry till light brown. Add the ground masala and fry till the ghee floats to the top.

Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens.

Garnish with chopped coriander leaves and serve hot with rice or paranthas and chutney.