MUGHLAI CHICKEN

A delicious chicken dish made of chicken chunks cooked in a
thick gravy with potatoes.

Chicken 1 large
Garlic, flakes 6 nos.
Cloves 4 nos.
Cinnamon 1 piece
Goa red chilies 8 nos.
Onions 4 nos.
Ginger 1 piece
Cardamoms 4 nos.
Cumin seeds 1 tsp.
Saffron ½ tsp.
Hot water 6 cups
Lemon juice 1 tsp.
Oil ½ cup
Salt As required

METHOD
1.Cut the chicken pieces, wash, apply salt and keep aside.
2.Chop the onions finely and grind all the masala to a fine
paste.
3.Heat oil and fry the onions, then add the ground masala
and fry over low heat till the oil separates.
4.Then add the chicken pieces and fry for a while until the
chicken is well mixed with the masala.
5.Add 6 cups of hot water and let it simmer until the
chicken is tender, then add the saffron soaked in lemon
juice.
6.Simmer for a few more minutes and serve hot garnished
with fried potatoes, green peas and hard boiled eggs.

CHICKEN LEGS IN CURRIED BUTTER

Chicken legs 12 nos.
Onion halved and unpeeled 1 no.
Marjoram ½ tsp.
Parsley 2 sprigs
Thyme 1 sprig
Lemon halved 1 no.
Peppercorn 6 nos.
Butter 125 gms.
Cardamon ground ½ tsp.
Cummin seed crushed ½ tsp.
Ginger powder ½ tsp.
Turmeric powder ¼ tsp.
Chilli powder ¼ tsp.
Coriander powder ½ tsp.
Mustard powder 1 tsp.
Garam masala ½ tsp.
Worcestershire sauce 2 tsp.
Lime juice ½ tsp.
Pepper to taste
Salt to taste

METHOD
1. In a saucepan, add the chickenlegs, onion,
marjoram, parsley, thyme, lemon and
peppercorns. Pour 1 litre of water and bring to
boil, then lower the heat for 25min. Remove
the chicken legs without any liquid and transfer
them to a plate. Let them cool.
2.Cream the butter in a bowl. Add the
remaining ingredients and thoroughly beat
them into the butter.
3.Using a knife spread the curried butter on
each leg. Refridge them preferably overnight
but for a minimum time of 6 hrs.
4.Remove the chicken legs from the fridge.
5.Place it in pan and fry till golden brown.
Serve hot.

CHICKEN TIKKA

Chicken pieces marinated in yoghurt and a blend of spices, skewered
and cooked in an oven or tandoor - A favourite the world over

Boneless chicken 800 gms.
Lemon juice 2 tbsp.
Red chilly powder (kashmiri ) 1 tsp.
Red orange color (optional)Few
drops
Curd/Yogurt 300 gms.
Garlic paste 2 tbsp.
Ginger paste 2 tbsp.
Garam masala powder 1 tsp.
Cumin powder ½ tsp.
Butter For basting
Salt To taste

METHOD
1. Cut chicken into small cubes, wash nicely and
apply lemon juice and salt to it and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining
all the ingredients except butter. Mix well and
then keep the chicken pieces in this marinate for
about 3 - 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in
moderately hot tandoor for about 6 to 8 minutes,
baste the chicken pieces with butter and again
put in to tandoor and until slightly colored and
cooked.
4. Remove and serve hot sprinkled with chaat
masala.

MURG MUSALLAM

A rich preparation of chicken with saffron and roasted spices.

Chicken 1 no. large
Onion 1 no.
Coriander seeds 1 tbsp.
Aniseed 1 tbsp.
Cumin seeds 1 tbsp.
Roasted gram dal 4 nos.
Dry red Chilies 4 nos.
White cardamoms 4 nos.
Black Cardamoms 2 nos.
Cloves 4 nos.
Whole black peppers ½ tbsp.
Coconut 2" piece
Almonds 1 no.
Curd ½ pint
Saffron A pinch of
Ghee 6 tbsps.
Salt To taste

METHOD
1.Slice the onion.
2. Soak saffron in spoonful of hot water.
3. Roast all the remaining spices without any fat in a
frying-pan and grind together.
4. Heat half the Ghee in a large saucepan and
brown the chicken on all sides.
5. Remove, and pour in the remaining ghee.
6. Fry onion till brown, add the ground spices and
ground coconut.
Fry for 5 minutes.
7. Put chicken back into the pan.
8. Blend Curd/Yogurt with 1 1/2 liter water and pour
into the pan together with salt. Cover tightly and
cook till liquid dries and chicken is tender.
9. Just before serving add saffron water and garnish
with chopped almonds.

CHICKEN KORMA

Chicken cooked in a thin gravy of yogurt and saffron...

Chicken 1 kg.
Sliced onion 1 cup
Poppy seeds 2 tbsps.
Coriander seeds 1 tbsp.
Cumin seeds 1 tsp.
Fresh grated coconut ½
cup
Curd (yogurt) 1 cup
Garlic cloves 2 no.
Ginger paste 2 tsp.
Green cardamom 3 - 4
nos.
Dry red chili whole 2 no.
Fresh cream ¼ cup
Oil 3 tbsps.
Salt To taste

METHOD
1. Clean, wash and skin the chicken. Cut the chicken into
12-14 pieces.
2. Soak poppy seeds in 1 cup warm water for 10 minutes.
3. Grind soaked poppy seeds with deseeded red chilies,
coriander seeds, cummin seeds, garlic, green cardamom
and grated coconut.
4. Heat oil in a pan. Add sliced onions and cook till they
are translucent. Add Ginger Paste and stir for 15 seconds.
5. Add chicken pieces and cook on high flame for 5
minutes stirring constantly. Make sure not to colour the
chicken.
6. Stir in the ground paste and add 1 cup of water. Add salt
and bring it to a boil. Reduce flame and add beaten
Curd/Yogurt. Simmer for 5 minutes.
7. Finish with fresh cream.

MURG DO PIAZA

A famous chicken dish that can be prepared in a jiffy

Chicken pieces 1 kg.
Onions, sliced 500 gms.
Garlic, sliced 50 gms.
Ginger, sliced 50 gms.
Red chili powder 1/2 tsp.
Turmeric powder 1/2 tsp.
Whole red chili 4 nos.
Garam Masala 10 gm.
Tomato puree 300 ml.
Coriander powder 15 gms.
Water 500 ml.
Ghee 150 gms.
Salt To taste

METHOD
1.Slice the onions, ginger and garlic and keep
aside.
2.Heat ghee for 1 minute, then add tomato puree,
turmeric powder, red chili powder, red chilies and
coriander powder, cover the dish and cook on high
for 3 minutes.
3.Put the sliced onions, ginger, garlic and cook for 3
minutes on high.
4.Mix chicken in the above ingredients and 500 ml
water and cook for 8 minutes.
5.Stir well, add salt, garam masala and cook for 7
minutes, till done.

CHICKEN MAKHANI (BUTTER CHICKEN)

A rich preparation of chicken marinated in
a curd and spice mixture.

Chicken 800 gms.
Kashmiri Red Chili Powder 1 tsp.
Lemon Juice 1 tbsp.
Salt To taste
Marination
Curd (Yogurt) 1 cup.
Ginger paste 2 tbsps.
Garlic paste 2.tbsps.
Garam Masala powder 1/2 tsp.
Kashmiri Red chili powder 1 tsp.
Lemon juice 2 tbsps.
Butter 2 tbsps.
Mustard oil 2 tsps.
Salt To taste

Makhani Sauce
Whole garam masala 1 tbsp.
Tomato puree 400 gms.
Sugar/Honey 2 tbsps.
Ginger paste 1 tbsp.
Garlic paste 1 tbsp.
Red chili powder 1 tbsp.
Garam masala powder ½ tsp.
Fresh cream 1cup.
Kasoori methi ½ tsp.
Chopped green chilies 1 tsp.
Butter 50 gms
Salt To taste

METHOD
1. Skin and clean the chicken. Make incisions with a
sharp knife on breast and leg pieces.
2. Apply a mixture of red chilli powder, lemon juice
and salt to the chicken and leave aside for half an
hour.
3. Hang the yogurt in a muslin cloth for 15-20
minutes to remove extra water. Add red chilli
powder, salt, ginger-garlic paste, lemon juice,
garam masala powder and mustard oil.
4. Apply this marinade to the chicken pieces and
refrigerate for 3 to 4 hours.
5. Put the chicken onto a skewer and cook in a
moderately hot tandoor or a preheated oven (200
degrees celsius) for 10-12 minutes or until almost
done. Baste it with butter and cook for another 2
minutes. Remove and keep aside.
6. Heat butter in a pan. Add whole garam masala.
Let it crackle. Then add ginger-garlic paste and
chopped green chillies. Cook for 2 minutes.
7. Add tomato puree, red chilli powder, garam
masala powder, salt and one cup of water. Bring to
a boil. Reduce heat and simmer for 10 minutes. Add
sugar or honey and powdered kasoori methi.
8. Add cooked tandoori chicken pieces. Simmer for
5 minutes and then add fresh cream.
9. Serve hot with naan or parantha.

KADHAI CHICKEN

Chicken cooked in a traditional Kadhai. This dish is a good
indicator of a cook's expertise!

Whole Chicken 1 no.
Medium Tomatoes 8-10 nos.
Coriander leaves 2 tbsp.
Medium onions 2 nos.
Garlic paste 2 tbsp.
Ginger, finely chopped 2 tbsp.
Dry red chilies 6-8 nos.
Chopped green chilies 8 nos.
Red chili powder 1 tsp.
Whole Coriander (dhania) 1
tbsp.
Garam masala powder 1 tsp.
Coriander powder (dhania
powder) 1tsp.
Whole Garam masala 1 tsp.
Oil 2 tbsp.
Salt As per taste

METHOD
1. Skin and cut the chicken into pieces.
2. Take whole dhania, dry red chilies and pound
together.
3. Slice the onions.
4. In a Kadhai take oil, add Whole Garam Masala,
garlic, whole dhania, green chilies and red chilies
mixture. Add onions. Fry till onions are golden brown.
5. Put in tomatoes, ginger, dhania powder and red chili
powder.
6. Add some water. Cover and let it cook. Once the
gravy is reduced put in the chicken pieces, salt and
coriander leaves.
7. Mix well, sprinkle the Garam Masala Powder. Cover
and cook for 8-10 mins on low flame.
8. Serve hot.

CHICKEN LOLLIPOP

Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.

METHOD
1.Cut the wings into two, chop the end bone,
pull the flesh up with the skin and remove the
thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½
tsp.salt for 5 minutes and with 1tbsp
worchestershire sauce for 5 minutes. Remove
and cool.
3.Mix all ingredients thoroughly, except
lollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the
thick batter and fry on medium heat to a light
brown colour.
5.Serve hot with szechwan sauce.

SZECHWAN CHICKEN

A tasty dish with a combination of fried chicken pieces and
spring onions in spicy chicken stock.

Chicken, medium size 1 no.
Oil For deep frying
For the Marinade
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Chili paste 1 tsp.
Soya sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Salt To taste
For the Sauce
Spicy chili oil or ordinary oil 3 tbsps.
Finely chopped ginger 1 tsp.
Finely chopped garlic 1 tbsp.
Dry red chilies cut into 4 pieces each 2 nos.
Sesame seeds(optional) 1/2 tsp.
Slanting pieces of spring onion 1/4 cup.
Chicken stock 1/2 cup
Tomato sauce 1/3 cup
Soya sauce 1 tbsp.
Chili sauce 1 tsp.
Vinegar 1 tbsp.
Sugar 1 tsp.
Black pepper 1/2 tsp.
Ajinomoto A pinch
Salt To taste
cornflour mixed with water 3/4 tbsp. & 1/4 cup
For the Garnish
Spring onions 4 long thin pieces
Spring onion tops 4 long thin pieces

METHOD
1. Cut the chicken,retaining the bone,
into small serving sized pieces.
2.Combine all the ingredients
mentioned under 'For the Marinade'
and rub on the chicken pieces and set
aside for 30 minutes.
3.Heat oil in a frying pan and deep fry
the chicken pieces,a few at a time, till
golden brown and cooked.
4.Drain and set aside. Heat 3
tablespoons of spicy chili oil or ordinary
oil in a pan.
5.Add the ginger, garlic, red chilies,
sesame seeds and spring onion and
stir fry on a high flame for 1 minute.
6.Add the remaining ingredients
mentioned under sauce except the
cornflour, bring to a boil and add the
chicken.
7.Cook covered on a low flame for
about 4 minutes and then add the
cornflour mixed with water and stir
continuously, so that the sauce
becomes thick.
8.Garnish with the spring onion and
spring onion tops.

PEPPER CHICKEN

1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely
chopped
Salt to taste
Oil for frying

METHOD
Clean the chicken and cut into small pieces
In a non-stick pan, heat the oil, add mustard
seeds and fennel seeds powder, and fry until
seeds splutter.
Add ginger-garlic paste onions and allow them
to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam
masala, red chili powder, turmeric powder and
salt and allow them to cook.
Add cumin seeds, coriander powder and
pepper powder. When the chicken is half
cooked, add coriander leaves, tomatoes and
mix well.
Cover the pan and let the chicken cook well.
Serve hot with chapathis or parathas.

CHILLY CHICKEN

Chicken boneless 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos.
Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry -
Salt As per taste

METHOD
1.Marinate the boneless chicken pieces (one inch
cubes) in 1 tablespoon. Soya sauce, salt, egg and 1
tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic
and chopped green chilies and toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a
boil. Add ajinomoto, sugar, white pepper powder, salt
and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir
constantly.
7.Garnish with chopped spring onions and green chilies
julienne.

GINGER CHICKEN

Cooked & shredded Chicken 500
gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste

METHOD
1. Put the Soya sauce, onion, ginger, garlic,
vinegar, sugar, tomato puree, salt and pepper in a
saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for
half an hour. Then drain, rinse and cut into thin
slices.
4. Heat the oil in a saucepan and add the chicken
shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture,
together with the cornflour mixed with sherry, to
the chicken.
6. Add the mushrooms and cook till sauce
thickens slightly.
7. Serve hot.

CHICKEN 65

1 lb chicken
1/2 cup yogurt
A pinch of ajinomoto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying

METHOD
Mix the chicken pieces with yogurt, salt and cook the
chicken until the pieces are tender and all the water
evaporates. Keep the chicken pieces aside.
Mix ajinomoto, soya sauce, corn flour, ginger-garlic
paste, red coloring and salt in a vessel and marinate
the cooked chicken pieces in it. Marinate for 4-5 hours.
Deep fry the chicken pieces in oil and drain.
Also deep fry the sliced green chilies and decorate on
the top of the chicken pieces.

TANDOORI CHICKEN

Chicken 1 No.
Lemon juice 3 tsp.
Red chili powder 2 tsp.
Curd (Yogurt) As per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder ½ tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste


METHOD
1. Skin the chicken and make diagonal incisions all
over.
2. Mix 1 tablespoon red chili powder, salt and 2
tablespoons lemon juice. Apply this to the chicken and
leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time.
Take Yogurt in a bowl, add red chili powder, salt, lemon
juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken
onto the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast
again till done.
6 Serve hot with onion slices and lemon wedges.