Chicken Tikka

Ingredients:
Chicken: 1 kg tikka pieces
Yogert: 1/2 cup
Red chili powder: 1tsp
Salt: 1 1/2 tsp
Black Pepper: 1/2 tsp
Turmeric powder: 1/2 tsp
Venegar: 2 tbsp
Cream: 3 tbsp
Butter: 4 tbsp
Tomato: 1 cut in slices
Capsicum: 1 cut in slices 
Lemon : 2 tbsp
Oil: 2 tbsp cut in slices

Method:
Marinate chicken with yogert,salt,chillies,cream,turmeric and venegar for 6-8 hours .Put chicken on coal stove or Tikka cooker woth a slightly brushing of oil on it .When it tenders,put all chicken in a cooker with tomato,capsicum,lemon and butter.Simmer on low flame for about 15-20 minutes.Serve with green chatney.

Chicken Shaslik

Ingredients:
Boneless chicken: 1/2 kg
Capsicum in dice cutting: 2
Onion in dice cutting: 2
Tomatoes in dice cutting: 2
Shashlik sticks: 4-6
Tomato Ketchup: 1/2 cup
Ajinomotto: 3/4 tsp
Soya Sauce: 1 tbsp
Wocester Sauce: 1 tbsp
Red chili powder: 1 tsp
Salt: 1 tsp
Mustard paste: 1 tbsp
Black pepper: 1/2 tsp
Vinegar: 2 tbsp
Water: 2 tbsp
Oil: 4 tbsp

Method:
Marinate 1/2 kg boneless chicken with all the spices for 2-3 hour. Now place them on 4-6 shashlik sticks. Heat sizzling platter and place shashlik sticks on them and cook till golden brown and serve.

Chicken Roast

Ingredients:
Chicken: 1 kg cleaned
Ginger garlic paste: 1 tbsp
Salt: 1 1/2 tsp
Crushed black pepper: 1 tsp heaped
Mustard powder: 1 tsp
Lemon juice: 2 tbsp
Ketchup: 4 tbsp
Chili garlic sauce: 2 tbsp
Worcestershire sauce: 1 tbsp
Boiled vegetables: 1 cup
Baby potatoes: 10 to 12 peeled and deep fried

Method:
Prick the chicken well and marinate with ginger garlic paste 1 tbsp, salt 1 1/2 tsp, crushed black pepper 1 tsp heaped, mustard powder 1 tsp, lemon juice 2 tbsp, ketchup 4 tbsp, chili garlic sauce 2 tbsp, worcestershire sauce 1 tbsp Tie the legs of the chicken with a rubber band, heat ¼ cup oil in a pan add the marinated chicken fry well on both sides when light golden .Add in the marinade with half cup water, cover and cook on low flame till the chicken is tender. Serve chicken roast with fried baby potatoes, boiled seasonal vegetables. 

Manchurian

Ingredients:
Chicken cubed: ½ kg
Cornflour: 1 tbsp
Egg: 1
Flour: 1 tbsp
Salt: 1 tsp
Ground black pepper: 1 tsp
Oil: 2 tbsp
Ginger: 2 tbsp
Garlic, crushed: 2 tbsp
Green chilies, ground: 2 tbsp
Coriander, chopped: 2 tbsp Chicken stock: 1 cup
Soya sauce: 1 tbsp
Ground black pepper: ¼ tsp
Salt: ¼ tsp
Sugar: ¼ tsp
Cornflour: 2 tbsp dissolved in ¼ cup water

Method:
Mix cornflour, flour, salt and pepper, with egg and make a batter. Dip chicken pieces in it and deep fry till golden brown, set aside. For sauce heat oil, add ginger, garlic, green chili paste, coriander chopped, stir fry, add chicken stock, soya sauce, salt, pepper and sugar, cook 5 minutes and then add cornflour mixed with water and give one boil, add the fried chicken to the sauce and fold in well and serve with egg fried rice immediately.

Chicken Methi Malai

Ingredients:
Chicken: 1 k.g
Methi :1/4 cup
Green chilies: 8
Red chili powder: 1 tbsp
Salt: to taste
Fresh cream: 1/2 cup 
Oil: ½ cup
Butter: 4 tbsp
Lemon juice: 2 tbsp
Onion chopped: 2 chopped
Yogert: 1/2 cup


Method:
Now take oil and butter in the pan and sauté the onion and add in chicken with green chillies , leaves and cook it.After a while put yogert and cook .Then add salt,red and black pepper and lemon juice.Cook well.Add methi and cream at the end. Methi Malai chicken is ready to serve.Serve with rice.

Chicken Qorma

Ingredients:
Chicken: 1 
Grind Lal Onion: 3
Ginger Garlic paste: 2 tsp
Tomato purree: 1/2 cup
Yogert: 1/2 cup
Coconut milk: 1/2 cup
Red chilli: 1 tbsp
Salt: 1 tbsp
Turmeric powder: 1/2 tsp
Roasted coriander: 1 tbsp
Kewra: few drops
Oil: 1/2 cup
Hot spices: 1/2 tsp
Qorma masala: 2 tbsp{Mix 10 green cardamomn,4 cardamon ,8 long and grind it} 

Method:
Put chicken with oil in a pan.Fry till water dries.Take out the chicken and put lal onion in it.Add tomato purree ,ginger garlic paste.Ater a while add yogert and coconut milk and cook 5 min.Then add salt,turmeric.roasted coriander and chilli.Cook till the whole masala is brown in colour.Put chicken and fry, add 2 cup of water in it.Cook for 5 min.Add kewra with green coriander,green chillies and garam masala. Serve with nan.

Chicken Karahi

Ingredients:
Chicken: 1/2 kg 8 pieces
Tomatoes: 4-5
Green chilies: 4
Ginger: small piece
Coriander leaves: few
Oil: 1/2cup
Red chili powder: 1tsp
Salt: 1tsp

Method:
Wash chicken pieces and saute in some oil. Also add tomatoes and cover the lid and let it cook on low flame for 10 to 15 minutes.Add chili spices and salt in it and after a few min add 1/2 cup water .Slow the flame and give dam 10 to 15 min until the chicken is cooked. Chop ginger and green chilies in julienne shape. Garnish your chicken karahi with chopped ginger, green chilies and coriander leaves and serve with nan.

Chicken Haleem

Ingredients: 
Chicken (boneless): 1 kg
Yogurt: 1 cup
Rice: 1/4 cup
Green gram: 1/4 cup
Red lentil: 1/4 cup
Yellow lentil: 1/4 cup
Gram lentil: 1/4 cup
Wheat: 1/4 cup
Jaw: 3 tbsp
Onion: 2 
Garlic paste: 2 tbsp
Ginger paste: 2 tbsp
Green chilies: 8-10
All spice powder: 1 tbsp
Coriander powder: 1 tbsp
Turmeric powder: ½ tsp
Cumin seeds (roasted and crushed): 1 tsp
Red chili powder: 2 tbsp
Green coriander: 1/2 bunch
Oil: 1 cup
Salt: to taste

For Garnishing

Chopped ginger: as required
Fried onion: to garnish
Chaat masala: to garnish
Lemons: as required

Method:
Soak all the lentils overnight. Boil jaw and lentil. Cut 1 kg chicken in small pieces. Put oil in a pan ,then put onion and cook till it turn light brown.Add garlic ginger paste , salt ,all spices and yogert and mix it well.Add chicken and keep on frying .Add as required water and leave for cook till it tender.In a chopper put lentils and chicken batter to blend and add in a big pan .Cook on low flame and stir it continuously.Now baghar with fried onion and dish it out.Serve it with Chopped ginger,Chaat masala,Lemons and Fried onion.

Chicken Ginger

Ingredients:
Boneless chicken: ½ kg in stripes or cubes shape
Red chili powder: 1 tsp
Black pepper: ½ tsp
Butter: 50 gm
Turmeric: ½ tsp
Salt: 1 tsp
Yogurt: 2 tbsp
Tomato sliced: 3
Green chili sliced: 3
Ginger: 2 tbsp
Milk: 1/4 cup
Coriander leaves for garnishing

Method:
Heat the oil and add butter and 2 tbsp ginger and ½ kg chicken fry for 2 minutes. Now add 3 sliced tomato.When the water dries.Add salt, chili powder,turmiric powder.When oil comes add 2 tbsp yogurt and milk .When chicken cooks garnish with coriander leaves. Dish it out and serve.

Chicken Chilli

Ingredients:
Boneless Chicken: 500 -600 gms
Soya Sauce: 2 tbsp
Egg: 1
Corn Flour/Corn Starch: 2 tbsp
Green Chilies: 5-6 Chopped
Green Onion Chopped: 2
Garlic Paste: 1 tsp
Salt to taste
White Pepper Powder: 1/2 tsp
Sugar: 1 tsp
Ajinomoto: a pinch
Chicken Broth(Yakhni)/ Water: 2 cups
Oil: 1 tbsp
Oil to fry

Method:
Cut the boneless chicken pieces into1 cubes. Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Heat oil and deep fry the marinated chicken pieces till golden brown. Now in a separate pan heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce. Add fried chicken pieces to it and cook for few minutes. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes. Serve chinese chili chicken hot garnished with chopped green onion tops. Chinese chili chicken goes well with steamed / boiled rice.

Chicken Makhani

Ingredients:
Chicken boneless: 1 kg
Ginger garlic chopped: 2 tbsp
Green chilies: 2 chopped
Coriander: 1 small bunch
Oil: ½ cup
Onion: 2 chopped
Turmeric: 1 tsp
Fenugreek: 1 tsp
Cloves: 4
Cardamoms: 6-7
Cinnamon: 1 piece
Tomato puree: 2 cups
Yogurt: 1 cup
Cream: ½ cup
Ced chili powder: 1 tsp
Chapatti for serving

Method:
Chop ginger garlic, green chilies and coriander leaves till it turns into a paste. Heat the oil and cook onion till golden brown. Add the paste in it and cook. Add turmeric, fenugreek, cloves, cardamom and cinnamon and cook for two minutes. Now put the mixture somewhere. Now cook the chicken in oil. Now take the chicken out of the pan. Add the tomato puree in the same pan and add tomato puree, yogurt and cook. When the mixture gets ready add chicken, cream and mix well. Garnish it with little bit of coriander and serve with chapattis.

Chicken Boneless Handi

Ingredients: Chicken boneless: 500 g or half k.g Oil: 1/2 cup butter:3 tbsp Tomatoes: 5 Ginger Garlic paste: 1 tbsp Black Pepper: 1/2 tsp Red chillies: 1/2 tsp Dar Dara Red chillies: 1/2 tsp Garam Masala: 1/2 tsp Methi: 1 tsp Salt : 1/2 tsp Turmeric powder:1/2 tsp Cream: 4 tbsp For Garnishing Green chilies : 6 chopped Green coriander leaves: 2 tbsp Ginger : 1 inch piece in julian cut Method: Put oil and butter with ginger garlic paste in a pan.After 1 min put chicken in it.When it changes its colour.Put tomatoes in it and cook for 10 min .Cook in a pan till water dries.Put salt,chillies,garam masala,methi,turmaric powder in it and simmer on low flame.Cook 3 to 4 minutes.When its ready add cream and off the flame.Lastly add 2 chopped green chilies ,ginger slices and ½ bunch of chopped coriander leaves. Serve with paratha or nan.Serve in a Handi .

Chicken Achar Masala

Ingredients:
Chicken: 1 kg 
Chilli powder: 2 tsp
Salt: 1 1/2 tsp
Turmeric powder: 1/2 tsp
Green chilies: 10
Yogurt: 1 cup
Tomatoes: 2
Oil: 1/2 cup
Chaat masaala: 1 tbsp
Ginger garlic paste: 2 tsp
Lemon juice: 4 tbsp

For Achar Masala:
Cumin seed: 1 tsp
Fennel seeds or Saunfe: 1 tsp
Kalwanji: 1 tsp 
Mustard seeds: 1/2 tsp
Coriander seed: 2 tsp
( slightly grind it)

Method:
Marinate the chicken salt and 2tbsp lemon juice.Leave for 10 minutes.Heat 1/2 cup oil in pan, add ginger garlic paste and add in 1 kg chicken to fry.Now add 2 ground tomatoes,after 5 min add turmeric powder, chilli powder and 1 cup yogurt.Mix well and cook over low flame till chicken is tender. Slit 10 big green chilies; fill with the mixture of 2 tbsp lemon juice and 1 tbsp chaat Masala. Add green chilies to the chicken and simmer till all done. Serve hot.