Ingredients
Chicken- 2 lbs with bone
Turmeric powder- 1/2 tsp
Ginger garlic paste- 1tsp
Lemon Juice- 1tbsp
Salt- as needed
To grind
Dried red chilies- 4
Coriander seeds- 1tbsp
Cumin seeds- 1tsp
Saunf- 1tbsp
Black pepper- 1 tbsp
Cinnamon- 1"
Cloves- 2
Dried Coconut powder- 2tbsp
Method
- Marinate the chicken with ginger garlic paste, turmeric powder and salt for 15 minutes.
- Dry roast the ingredients listed under "to grind" one by one and grind into a coarse powder.
- Add the powder to the marinated chicken and mix well. Set aside for 30 minutes.
- In a non stick pan, heat oil and add the chicken and saute for 2 minutes until the chicken turns white in a high flame.
- Reduce the flame to medium and cover the pan with a lid and cook for 10 minutes or until the chicken is completely cooked.
- Remove the lid and increase the flame and fry the chicken until well browned.
- Sprinkle with lemon juice and mix well.
Serve warm.
Ingredients
Ground Chicken-1 lb
Egg- 1 slightly beaten
Chili powder- 1 tsp
Ginger garlic paste- 1 tsp
Gram dhal- 1 cup ( soaked for 30 minutes in warm water)
Onion- 1 large chopped finely
Green chili- 2 minced
Coriander leaves- 1/2 cup finely chopped
Salt- as needed
To Grind
Cinnamon- 1"
Cloves- 2
Saunf- 1tbsp
Pepper- 1/2tsp
Method
- Soak the gram dhal for 30 minutes in a bowl.
- Marinate all the other ingredients for 30 minutes.
- Heat the oil in a pan on medium flame.
- Grind the dhal coarsely and add to the ground chicken along with salt, onion and green chili.
- Mix everything together and make into patties.
- Fry in oil until golder brown. Drain in a paper towel.
- Serve with ketchup and mint chutney.
Ingredients
Chicken- lb( legs and thighs with bones)
Ginger garlic paste- 1tsp
Chili Powder- 2 tsp
Coriander powder-2 tsp
Garam masala powder- 1tsp
Salt- as needed
Rice flour- 2 tbsp
Corn flour- 2tbsp
Method
- In a bowl, mix all the ingredients and refrigerate for 2 hours.
- In a shallow pan, heat 2 tbsp of oil and add the marinated chicken.
- Fry till the chicken turns white and cover the pan with a lid.
- Cook in medium flame until the chicken is completely cooked.
- Remove the lid and increase the flame.Toss the chicken until it becomes crispy.
Ingredients
Chicken breast- 1 lb skinless, boneless
Curry leaves- 10
To Grind
Gram dhal- 2 tbsp
Dried red chili- 3
Coriander seeds- 1tbsp
Cumin- 1tsp
Pepper- 1tsp
Cinnamon- 1"
Cloves- 2
Ginger garlic paste- 1tsp
Shredded coconut- 2tbsp
Method
- Dice chicken into small cubes and set aside.
- In a skillet, add 1tsp of oil and fry the "to grind" ingredients in the order listed. Add salt to the mixture and grind coarsely without adding any water.
- In a bowl, marinate diced chicken with ground mixture and refrigerate for 2 hours.
- In a non stick skillet, heat 2tbsp of oil and fry some curry leaves. Add the marinated chicken and saute for few minutes in high flame.
- When the chicken is well browned, cover the pan with a lid and reduce the flame. Cook for 10- 12 minutes without adding any water.
- When the chicken is well cooked, remove the lid and sprinkle 1 tsp of oil and toss well.
- In crease the flame and stir the chicken until well roasted.
- Serve with white rice and rasam.
Ingredients
Fettuccine pasta-
Chicken breast- 2 skinless, boneless diced
Red onion- 1 medium chopped
Garlic -3 cloves minced
Green pepper- 1 small chopped
Red pepper- 1 chopped
Cajun seasoning- 2 tbsp
Light cream- 1/2 cup
Salt and pepper- as needed
Method
- Marinate the diced chicken with 1 tbsp of Cajun seasoning, salt and pepper.
- Cook pasta according to package directions, drain and toss with 1/2 tsp of olive oil.
- In a pan, heat 1 tbsp of oil and cook the chicken.Remove from pan and set aside.
- In the same pan, add onions, garlic, red pepper and sprinkle with remaining 1 tbsp of Cajun seasoning, salt and pepper.Cook till onions are soft and add the chicken. Mix well.
- Add the cream and boil till desired sauce consistency.
- Add cooked pasta and toss well.
- Serve warm.
Ingredients
Chicken- 2 skinless boneless breast
Broccoli- 1 cup
Red pepper- 1 cup sliced lengthwise
Bamboo shoots- 1 8oz can
Carrot- 1
Scallion- 1 bunch sliced both green and white parts
Water chestnuts- 1 can
For the sauce
Chicken broth- 1 cup
Soy sauce- 2tbsp low sodium
Hoisin sauce- 2tbsp
Chili garlic paste- 1tsp
Corn flour- 1tbsp
Method
- Cut the chicken into thin strips and marinate with 1tsp of rice vinegar,1 tsp of cornflour, salt and pepper.
- In a small bowl, mix all the ingredients listed under sauce and set it aside.
- In a wok, heat 1tbsp of peanut oil and saute the marinated chicken. When chicken is cooked, drain in a paper towel and set it aside.
- In the remaining oil, flash fry the other vegetables. When the veggies are half cooked, add the chicken.Add the sauce to the pan and mix well.
- Serve warm over brown rice.
Ingredients
Chicken- 1lb
Onion- 1 large diced
Tomato- 1 large diced
Ginger garlic paste-1tbsp
Chili powder- 1tsp
Turmeric powder- 1tsp
Salt- as needed
Lemon juice- 1 tsp
To grind
Poppy seeds- 1tbsp (soak in warm water for 15 minutes)
Cinnamon- 1"
Cloves- 3
Fennel seeds- 1tbsp
Green chilies-6
Curry leaves- 10
Coriander leaves- 1/2 cup
Mint leaves- 1/2 cup
Coconut- 1/4 cup grated
Method
- Cut chicken into small pieces and marinate with chili powder, turmeric powder, salt and ginger garlic paste for 30 minutes.
- In a pan heat 1 tbsp of oil and saute the ingredients in the order listed under "to grind" until the mint leaves are wilted and coconut is well roasted.Transfer the ingredients to a blender with 1/2 cup of water and grind into a smooth paste.
- In a large pan, add oil and saute the onion and tomato until soft. Add the marinated chicken pieces and cook for 5 minutes.
- Add the ground paste to the pan and mix well with the chicken. Close with a lid and cook until chicken is no longer pink, preferably for 25 minutes. Add water if necessary for desired consistency.
- Check the gravy for salt and add if needed. Add lemon juice and remove from heat.
- Mix well and serve with rice or rotis.
Ingredients
Chicken- 1 lb skinless, boneless
Yogurt- 1 cup
Ginger garlic paste- 1tbsp
Chili powder- 1tbsp
Garam masala- 1 tsp
Lime juice- 1 tsp
Kasoori methi(dried methi leaves)- 1tsp
Lemon wedges- 4
Method
- In a bowl, add all the ingredients except chicken and lemon wedges. Blend well.
- Cut chicken into cubes and add to the marinade.Cover and refrigerate overnight. Soak the wooden skewers in water.
- Preheat oven at 400 degrees.
- Arrange the chicken in skewers, leaving some space in between the pieces.
- Cover a cookie tray with aluminium foil and place the skewers.Bake in the middle rack for 15-20 minutes.
- Remove from oven and brush the chicken with butter. Butter gives good flavor and color to the chicken.
- Put the oven in broil and cook the chicken for additional 5 minutes.
- Remove from oven and serve warm with mint chutney.
The chicken should not be cooked for longer time as it becomes very dry.
Ingredients
Chicken breast- 1 lb skinless, boneless
Greek yogurt- 1 cup
Ginger garlic paste- 1tsp
Turmeric powder- 1/4tsp
Paprika- 1tbsp
Coriander powder- 1tsp
Cumin powder- 1/2 tsp
Coriander leaves- 2 tbsp chopped
Method
- Cut chicken into cubes. In a bowl, mix all the ingredients together until well blended.
- Cover and refrigerate overnight or for 4-5 hours.
- In a non stick pan, add oil and heat.Add the chicken mixture and cover with a lid.
- Cook for 15 minutes or until the chicken is soft.Remove the lid and put the flame on high.
- Saute till all the liquid in the pan is absorbed and the chicken is completely cooked and dry.
This chicken can be used as a stuffing for wraps or as an appetizer.
Ingredients
Chicken breast - 4 skinless, boneless
Red pepper- 1 large diced
Green pepper- 1 large diced
Scallions- 1 bunch
Egg- 1 slightly beaten
Red chili powder- 1tsp
Corn flour- 1 tbsp
All purpose flour- 2tbsp
Chili sauce- 1 tbsp ( Sriracha sauce)
Light soy sauce- 2tbsp
Rice vinegar- 1tsp
Salt- as needed
Method
- Cut the scallions into round slices. Reserve some green tops for garnish.
- Cut chicken into cubes and marinate with flours, chili powder, egg, salt and pepper.
- In a pan, heat oil and fry the chicken pieces until crispy.
- Remove and drain in a paper towel.
- In a shallow pan, add 1tbsp of cooked oil and heat.
- Add white and some green parts of scallion and fry well.
- Add sliced peppers and saute until soft.
- Add soy sauce, vinegar, sriracha sauce and mix well.
- Add the fried chicken pieces and toss well.
- Garnish with reserved scallions.
Serve warm with fried rice or noodles.
Ingredients
Chicken legs-8
Lemon- 2 sliced
Chat masala- 2tbsp
To marinate
Yogurt or sour cream- 1cup
Ginger garlic paste- 1tbsp
Turmeric powder- 1/2 tsp
Chili powder- 1tbsp
Coriander powder- 1/2 tbsp
Garam masala- 1tsp
Method
- Make slits in the chicken pieces with the tip of a knife.
- In a large bowl, mix all the ingredients under the "to marinate".
- Place the chicken in the bowl and mix until all the pieces are well coated.
- Cover the bowl and leave it in the fridge overnight.
- Preheat the grill and cook until the inside of chicken is no longer pink.
- Squeeze the lemon on the chicken and sprinkle with chat masala.
Serve hot with yogurt-mint dip.
Ingredients
Chicken breast - 4 skinless, boneless
Onion- 1/2 sliced lengthwise
Mushroom- 120z sliced
Red pepper- 1 large sliced lengthwise
Marsala wine- 1/2 cup
All purpose flour- 2tbsp
Paprika-1tsp
Salt and pepper as per taste
Method
- Place the chicken in between plastic wrap and pound until the pieces have same thickness.
- Mix paprika and salt in the all purpose flour and coat the chicken pieces with the flour.
- In a shallow pan, heat 1tbsp of olive oil and fry the chicken for 5-7 minutes or until well cooked.
- Remove the chicken from the pan and place in a serving platter.
- In the same pan, heat 1tbsp butter and saute the onions,mushroom and red pepper until soft.
- Add the Marsala wine and heat till the sauce thickens. If the sauce is watery, add some all purpose flour.
- Add salt and pepper to taste.
- Pour the sauce over the chicken.
Serve with pasta or wild rice.
White wine can be used instead of Marsala wine.
Ingredients
Chicken- 2lbs
Ginger garlic paste- 2 tsp
Onion- 2 small finely chopped
Tomato- 2 finely chopped
Green chillies- 3 slit lengthwise
Turmeric powder
Chicken masala- 2 tsp( Sakthi or Achi's brand)
Coriander leaves- to garnish
For tempering
Cinnamon- 1"
Cloves- 2
Star anise- 2
Fennel seeds- 1 tsp
Curry leaves- few
To grind
Grated coconut - 1 cup
Black pepper- 1 tbsp
Grind into a fine paste
Method
- In a pan add butter and splutter the tempering ingredients.
- Add onion, ginger-garlic paste, green chillis and tomato.
- Saute till the onion mix comes to a gravy consistency.
- Add the chicken pieces, turmeric powder and the chicken masala.
- Add 1 cup of water and close the pan with a lid.
- When the chicken is cooked, add the ground coconut paste and boil for 5 more minutes.
- When the desired gravy consistency is reached, remove from heat.
- Garnish with coriander leaves.
Serve it with naan or dosa.
Ingredients
Chicken drumsticks- 6
Lemon - 1/2
To marinate
Sour cream or thick yogurt- 1 cup
Ginger, garlic paste- 1/2 tsp
Turmeric powder- 1tsp
Chilli powder- 2 tsp
Tomato paste- 1tbsp
Garam masala powder- 1tbsp
Salt- according to taste
Mix all the ingredients in a large bowl.
Method
- Make slits in the chicken drumsticks with the tip of a knife.
- Mix the chicken with the marination and refrigerate for 8 hrs or overnight.
- Preheat oven at 450 F.
- Arrange the chicken drumstick in a foil lined baking sheet and spray with cooking oil.
- Bake for 25 minutes.
- Remove from the oven and brush the chicken with butter.
- Put the oven into high broil and cook the drumsticks for additional 5-7 minutes.
- The oven time may vary so check the chicken pieces before serving.
Ingredients
Chicken-1lb skinless ,boneless breast or thighs cubed
Chili powder -1tsp +1/2tsp
Coriander powder- 1 tsp
Corn flour-1tsp
All purpose flour-1tsp
Egg -1 beaten well
Sour yogurt-1cup
Green chilies-6
Curry leaves-10
Method
- Marinate chicken cubes with egg,chili powder, coriander powder,salt and flours for 2hours or if possible overnight.
- Whip the yogurt with a pinch of salt and 1/2 tsp of chili powder.Set aside.
- In a pan, shallow fry the chicken and drain in a paper towel.
- In the remaining oil( not more than 2tbsp,discard the rest of the oil) fry the curry leaves and green chilli.
- Add the whipped yogurt to the pan.
- When the yogurt bubbles and comes to sauce consistency, add the fried chicken and toss till all the sauce is absorbed.
Serve it with lemon wedges.
Ingredients
Ground chicken-1lb
Onion- 1/4 cup chopped finely
Green chilli-1 chopped finely
Ginger- garlic paste- 1/4 tsp
Egg -1
Coriander leaves- 2 tbsp
Chilli flakes-1/2tsp
Pepper powder- 1/4 tsp
Salt- as per taste
Method
- Beat egg with onion, g,chilli, g.g. paste, chili flakes,coriander leaves, salt and pepper.
- In a large bowl, gently mix the egg mixture with chicken.The mixture should not be too tight.
- Marinate it in the fridge for 2-3 hrs.
- Preheat the oven in high broil.
- Make a ball and press it into kabobs on wood or metal skewers.
- Arrange the kabobs in a foil lined baking tray and broil it for 15 minutes.
- Turn the kabobs and brush with melted butter and cook for 10 more minutes.
- Make sure the center is cooked before serving.
- Drizzle with lemon juice and remove from skewers.
Serve with yogurt-mint dip.
Yougurt-mint dip
Grind a bunch of mint with 2 green chillies and 1/2" of ginger.
Mix it with salt and yogurt.
Sour cream or Greek yogurt can be used instead of yogurt.
