BHUNNA CHICKEN
INGREDIENTS
½ kg boneless chicken
1 medium size onion, 4-6 garlic flakes
2 tomatoes finely chopped
1 tsp turmeric powder, 2 tbsp red chilly powder
½ tsp cinnamon powder, 1 tsp dhania powder
1 tsp pepper corn powder, 2 tsp chat masala
½ tsp cardamom powder, 3-4 cloves
1 tbsp ginger paste
¼ cup beaten curd
2 tsp lemon juice
¼ cup desi ghee
A bunch of coriander leaves finely chopped
Salt to taste
METHOD
1 Cut the bone less chicken into 1/2”x1/2” cubes, marinate for 2-3 hrs with curd, turmeric powder, 1 tbsp red chilly powder, black pepper powder and salt. Take out the chicken and keep the gravy masala aside.
2 Tandoor the chicken in an oven or micro wave till light brown, remove and keep aside
3 Heat desi ghee in a pan or kadahi, add garlic flakes and sauté it, add onion and deep fry it, add tomato and cook for some time, remove from the heat and allow to cool.
4 Add ginger paste and gravy masala of the marinated chicken to mixture prepared in SL 2 and grind it to make thick paste.
5 Put this paste in the pan and re heat the pan, add tandoored chicken, all the remaining masala and cook on simmer till the chicken is done and the gravy is thick.
6 Pour lemon juice and garnish with Coriander leaves, serve hot.
NOTE: Half of the coriander leaves may be added at the time of cooking in stage 5 to make it more delicious.
CHETINAD CHICKEN
CHETINAD IS A PLACE IN SOUTH INDIA WHICH IS VERY FAMOUS FOR Its FOOD AND COOKING. THIS RECEPIE HAS BEEN TAKEN FROM ONE OF THE RECEIPE BOOK.
INGREDIENTS MASALA
750 gm chicken legs 2 tsp cumin seed
2 onions finely chopped 1 black cardamom
1 tbsp ginger paste 6-8 cloves
1 tbsp garlic paste 8-10 black pepper corns
8-10 curry leaves 1” long 1 piece cinnamon
½ cup tomato puree 4-6 dried Kashmiri red chilies
½ cup oil 1 tsp dry ginger powder
¼ cup beaten curd 4-6 green cardamom
2 tbsp lemon juice 1 tsp dhania powder
Salt to taste
PREPARATION
Marinate chicken with 1 tsp each of ginger and garlic paste, black pepper, lemon juice for 2-3 hrs.
Mix all the masala, heat a pan, sauté the masala together till it splutters. Remove it from the pan and grind to make thick mix, keep aside.
METHOD
1 Heat oil in a pan or kadahi, add curry leaves and allow it to splutter. Add remaining garlic and ginger paste, fry it, add onions and fry till golden brown, add some water and make paste, add the thick mix masala already prepared and cook on slow flame for a while.
2 Now add marinated chicken and cook till the color changes and is tender, add tomato puree and cook on slow flame (SIMMER) till the chicken is done and gravy is thick as per desired consistency.
3 Garnish the chicken with coriander leaves, fine cut onion, (Lachchedar), green chilly, serve hot with Nan, pulao or Roti
CHICKEN KORAMA
INGREDIENTS
½ kg chicken
¾ cup beaten curd ,
½ cup onions {grinded}
2tbsp ginger/garlic paste, 2tbsp red chilies paste
2tbsp cooking oil/desi ghee:
FOR GARAM MASALA
(Crush the following masala Together)
1tsp black pepper:
1tsp green cardamom, 1tsp black cardamom
½ tsp cinnamon, 1tsp cumin seed
A pinch of mace {javitri}, Salt to taste
FOR MARINARTION
Crushed garam masala
Ginger/garlic paste
Lemon juice
FOR GARNISHING: coriander leaf (finely chopped), fresh cream, {optional: cash nut, almonds thinly sliced}
METHOD
1 Make small pieces and marinate the chicken with garam masala, ginger/garlic paste, and lemon juice for 3 to 4 hrs
2 Heat oil in a pan and deep fry onion till deep brown, remove and keep a side
Now cook the marinated chicken till it get tender and softens. Add a little bit of water as required
3 Add all the masala, garam masala and fried onion and cook for some time till the oil separate.
4 Now add beaten curd and cook on sim burner till this is completely cocked. Keep the gravy thick.
5 Garnish with coriander leaf and fresh cream, serve hot with Roti, Nan, parantha.
CHICKEN – MUSHROOM (IN WHITE SAUCE)
INGREDIENTS
½ kg boneless chicken 1 cup butter
250 gm mushroom cut in two equal part
2-3 tsp maida
2 tbsp lemon juice
2 tsp black pepper
1 tsp papparica powder
¼ cup oil
¼ - ½ cup milk
A bunch of coriander leaves finely chopped.
Salt to taste
PREPARATION
Wash the chicken make cut with a sharp knife, rub lemon juice, black pepper and salt, marinate for 3-4 hrs.
White Sauce: To prepare white sauce, heat butter with 1 tsp oil, fry the maida, add milk, stir continuously and cook till the gravy of the white sauce is thick.
METHOD
1 Heat oil in a pan, sauté marinated chicken on slow flame till light golden brown, remove and keep aside.
2 Sauté the mushroom in the pan and keep aside.
3 Now heat the pan, add white sauce, add mushroom and chicken and cook for some time till the chicken and mushroom is tender and soft, consistency of the gravy is achieved.
4 Garnish with coriander leaves and serve hot with Nan, Parantha or Roti.
CHICKEN RESHAMI PULAO
INGREDIENTS
½ Kg basmati rice (for pulao)
½ kg chicken
2 medium size onions finely chopped, 5-6 garlic flakes (finely chopped), ½” long 8-10 pieces finely cut ginger
1 tsp turmeric, 2 tsp red chilies and 1 tsp coriander powder
1 tsp cumin seed
2- Bay leaf
3-4 green chilies
1 tsp garam masala powder
1 cup bitten curd
A pinch of saffron or food color
Salt to taste
FOR WHOLE GARAM MASALA
6-8 green cardamom
2 black cardamoms
½ tsp mace
1 nutmeg (jaifal)
3-4 tbsp desi ghee or cooking oil
PREPARATION AND METHOD
1 Wash rice and soak for 45 minutes in water
2 Heat a pan, put some water, and add chicken, whole garam masala, 1 finely chopped onion, garlic flakes and ginger. Cook till the chicken is tender.
3 Take another pan, heat oil, add bay leaf and cumin seed, cook] for a while and add rest of the finely chopped onion, cook] till it is brown, now add bitten curd and let it be cocked till the oil separates. Add tendered cocked chicken and fry it. Now add rice and fry it. Add the water that was used for cooking chicken with garam masala as required cook] till rice is done.
4 Garnish with green coriander leaf and serve hot.
CHICKEN STUFFED KACHORI
INGREDIENTS
½ kg boneless chicken
½ cup Maida, ½ cup aata
1 tsp red powder, 1 tsp black pepper
1 tsp garam masala, 2 tbsp ginger/garlic paste
4-6 green chilies finely chopped
1 onion thinly sliced
4tbsp cottage cheese finely grated
½ cup milk, ½ cup butter
½ cup cooking oil
8-10 raisins, a bunch of coriander leaves finely chopped, few mints leaves finely chopped and salt to taste.
PREPARATION
Knead aata and Maida with milk and 2tsp oil, make small dove and keep aside.
METHOD
1 Cut chicken into small pieces of equal size, add ginger/garlic paste, black
pepper, and red chilies powder and mix thoroughly.
2 Heat some oil in a pan and cook the chicken till it is tender. Remove it and let this be cooled.
3 Now grind it in a mixer, make a thick paste, take it out and mix now the grated cheese.
4 Heat the butter in a pan and cook the chicken for a while till the cheese has melted. Now add onion, green chilies, coriander leaves, raisins, mint leaves, and salt to taste and thoroughly mix together.
5 Take the dough and fill /stuff with chicken, make a ball and roll it into the round shape like a kachori.
6 Heat oil and fry it to make tasty kachori.
7 Serve hot with raita, aachar etc.
CHILLI CHICKEN
INGREDIENTS
1 whole chicken (Boneless cut into small cubes)
1 tbsp tomato sauce,
1 tbsp chili sauce,
2 tbsp Soya sauce,
2 tbsp vinegar
6 green chilies
4 big onions (chopped),
1 tbsp corn flour,
2 eggs, ¼ cup cooking oil
1 tsp ajinamoto salt, Salt to taste
METHOD & PREPARATION
1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour.
2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously.
3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency
4 Serve hot with steamed rice.
FRIED CHILLY CHICKEN
This is a very easy dish that can be served as side dish or as a starter item in parties or with drinks.
INGREDIENTS
½ kg boneless Chicken
1 egg, 1 tbsp corn flour
2 tsp chilly powder, ½ tsp turmeric powder
8-10 green chilly
1 tbsp crushed ginger
¼ cup oil, 2 tbsp butter
Salt to taste
METHOD
1 Cut boneless chicken into small cubes, add chilly powder, turmeric powder and salt, Mix corn flour and egg, add to chicken and, marinate for ½ hr
2 Heat oil in a kadahi, deep fry chicken cubes till golden brown, drain the oil and keep aside.
3 Slice green chilies into half. Heat another skillet and melt butter and add sliced chilies and finely crushed ginger. Fry for one minute.
4 Add fried chicken pieces and cook for five minutes to allow the chicken to absorb the Aroma of chilly and ginger.
5 Garnish with chopped coriander leaves and serve hot.
USEFUL TIPS
Amount of chilly can be adjusted according to the taste. Amount of corn flour
Can be adjusted to make thin coating on the chicken pieces, if the coating is
Too thick, Taste will be less
HARIYALI MURGH (SOUTH INDIAN STYLE)
INGREDIENTS
½ kg chicken
1 tsp ginger paste, 1 tsp garlic paste
1 tsp each cumin, turmeric and red chilly powder
1 tsp black pepper, 6-8 green chilly
½ cup yoghurt, ¼ cup fresh cream
A bunch of green coriander leaves finely chopped
½ cup oil
¼ cup mint leaves finely chopped
½ cup grate coconut
8-10 cashew nuts
2 tbsp lemon juice
PREPARATION
1 Wash the chicken, make small cut on chicken and rub ginger. garlic paste, black pepper and salt, leave aside and marinate for 45 minutes,
2 With half of the yoghurt, make mixture of yoghurt and cashew nut in a mixer and mix remaining yoghurt with fresh cream, add cumin seed powder, turmeric powder, red chilly powder to yoghurt + fresh cream paste
3 Grind grated coconut, coriander leaves, mint leaves, green chilly together and make smooth paste of it.
METHOD
1 Heat oil in a pan, fry the chicken till it is brown, and add yoghurt + fresh cream paste and cook on slow flame till oil start separating.
2 Now add green coconut mixture and simmer till it is done. Add water if
required
3 When the chicken is finally done, add yoghurt + cashew nut paste and cook for some time till the gravy is thick and of desired consistency.
4 Serve hot with Nan, or Roti, or Parantha.
MUGHALAI CHICKEN
INGREDIENTS
½ kg chicken
8-10 garlic flakes, 1” long 3-4 pieces ginger
6-8 green chilies, 3-4 cloves, 1”x 1 cinnamon
½ cup yoghurt, ½ cup cold milk
¼ cup fresh cream, 2 tbsp cashew nut paste
2 medium sizes onions finely chopped
4-6 green cardamom
1 tbsp sugar, 4 boiled eggs
4 tbsp desi ghee
PREPARATION
1 Make the paste of garlic, ginger and green chilies, keep aside. Wash chicken and make cuts on the body of the chicken with a sharp knife, rub the paste of garlic, ginger and green chilies, marinate for 45 minutes
2 Beat the yoghurt, add milk and fresh cream, make a smooth mixture and put it into the marinated chicken, let it be marinated again for at least 4 to 6 hrs.
METHOD
1 Heat desi ghee in a pan or kadahi, add green cardamom, cloves, let it splutter; add onions and deep fry till it is brown.
2 Add whole marinated chicken with the mixture, cook on slow flame till the chicken is done and oil has separated.
3 Now add cashew nut paste and boiled egg and cook for a while till the gravy is of desired consistency.
4 Serve hot with Pulao, Nan or Parantha.
MURGH MAKHANI (PUNJABI STYLE)
INGREDIENTS
½ kg chicken
½ cup tomato puree
2 onions finely chopped
1 tsp garlic paste, 1 tsp ginger paste
2 tbsp red chilies paste, 2-3 bay leaves
1”x1 long cinnamon stick
8-10 black pepper corns
1 tsp red chilly powder
½ cup oil, ½ cup butter
TO GARNISH
A bunch of coriander leaves,
½”x 6-8 pieces long ginger thinly diced
PREPARATION
Heat some oil in a pan; cook chicken till it is tender, keep aside.
Roast bay leaves, pepper corn, cinnamon stick in pan, now
Grind onions, bay leaves, ginger/garlic paste, and roasted masala to make a smooth paste
METHOD
1 Now heat the oil, add grinded paste and cook for some time till oil start separating, add tomato puree and cook for a while.
2 Add chicken and cook on slow flame for some time till chicken is done, and gravy is thick, add butter, cook for 2-3 minutes.
3 Garnish with coriander leaves and ginger, serve hot with Nan, or Roti.
..
MURG MUSSALAM ROASTED
INGREDIENTS
1 whole chickens
1 tbsp red chilies paste
1 tsp black pepper
1 tsp ginger paste, 1 tsp garlic paste
2 tsp lemon juice
Salt to taste
¼ cup green papaya
4-6 cashew nut paste, 6 badam (almonds)
¼ cup grated coconut
¼ cup butter or desi ghee
A bunch of coriander leaves, green chilies, onion and chutney
PREPARATION
Marinate the chicken with lemon juice, red chilies paste, black pepper, ginger/garlic paste and salt for at least 45 minutes.
Roast cashew nut, badam, and grated coconut, grind and make smooth paste
METHOD
1 Rub the cashew nut, badam coconut paste on the body of the marinated chicken and again marinate for 45 minutes. Note if there is no sufficient time for marinating; add green papaya to the chicken to accelerate the process.
2 Heat a pan, add few drops of desi ghee/butter, add marinated chicken and cook till it is done and golden brown, in between process of cooking add as required desi ghee or butter.
3 serve hot with salads, chutney etc
NOTE: the chicken may be barbequed also.
MURGH HANDI LAZZIZ (LUKHNAWI STYLE)
INGREDIENTS
¾ kg bone less chicken
2-3 medium size onions finely chopped
8-10 garlic flakes, 1”x2 pc ginger
6-8 whole red chilies, 6-8 black pepper corn
2 tsp red chilly powder, 1 tsp turmeric powder
1 tsp whole dhania seed, 1 tsp zeera (cumin) seed
1 tsp each of garlic/ginger paste
2 tsp black pepper
¼ cup curd
3 tbsp desi ghee or ½ cup cooking oil
PREPARATION & METHOD
1 Wash the chicken, make cut with small knife and marinate for 45 minutes with surd, red chilly powder, black pepper and garlic/ginger paste.
2 Heat oil in a pan, deep fry the onions, remove and keep aside.
3 Mix ginger, garlic, whole red chilies, dhania seed, and cumin seed together, grind and make smooth paste of it.
heat oil or desi ghee in a Handi, sauté the chicken, add the paste and cook for some time on slow flame, now add the marinated mixture and cook till the gravy is towards thick, add the fried onions and cook till is finally done.
Keep the gravy thick or of desired consistency.
4 Serve hot with Roti, Nan, Paratha or Rice.
MURGH MUSSALAM (MUGHALAI)
This recipe is a very old traditional Mughali dish, very rich with high calorie value. In Mughal Durbar it was known as one of the SHAHI DISH, cooked with the heart, lot of labor and patience, a must try dish for every one who love to cook and have the fine taste for the delicious food
INGREDIENTS
4 whole dressed chickens
8-10 garlic flakes finely chopped
¼ cup ginger finely sliced
1 cup beaten curd,
1 cup tomato puree
6-8 onions finely sliced
3-4 tbsp desi ghee, ½ cup butter
¼ cup red chilly paste, 1 tsp turmeric powder
6-8 green cardamom pods, 2 black cardamom pods
2 tsp dhania powder, 2 tsp black pepper
1” 2 piece cinnamon, 4-6 cloves,
3-4 bay leaves, 6-8 badam (Almond)
¼ cup raisin, ¼ cup cashew nut paste
2 tsp home made garam masala
2-3 tsp sugar or honey,
4 tbsp lemon juice
6 boiled eggs
Salt to taste
FOR GARNISHING
½ cup coriander leaves finely chopped
2 onions finely sliced
2-3 tomatoes finely sliced length wise
4-6 green chilly silted
PREPARATION
Wash the chicken make long cut with a sharp knife on the body of the chicken, rub lemon juices, black pepper and salt, add beaten curd to the chicken and marinate for 1 hr for broiler chicken and 3-4 hrs for desi chicken. After marinating take out the chicken and keep aside the remaining curd to be used latter.
METHOD
1 Heat desi ghee or oil, sauté and fry the marinated chicken till golden brown, remove it and keep aside.
2 Now in the same pan, sauté the garlic flakes, add bay leaves and onions and fry till golden brown, add the remaining curd and cook for some time on low flame.
3 Add tomato puree, red chilly paste and cook for few minutes, now add dhania powder, cinnamon stick, ginger, black and green cardamom, cook on low flame till the oil start separating. Remove the pan from the flame and let it cool
4 Grind this mixture to make a fine paste and again put this mixture into the pan and cook till the color is reddish brown, add the butter and fresh cream, cook for a while and then remove this mixture from the pan and allow this to cool, add cashew nut and raisins to this mixture for filling the chicken,
5 First fill the half of the lower part of the chicken with this mixture, put one boiled egg per chicken and again add the mixture to fill it completely, tie the chicken with string tightly to prevent the masala from bowing out of the chicken. Repeat the process with all the chickens.
6 Take out big kadahi or patila, put all the chicken or partly as per the capacity of the kadahi, add the remaining mixture and cook for at least 45 minutes for broiler and to one hr for desi chicken on low flame, in the process of cooking turn the chicken in between to prevent it from over cooking or get it burned.
7 Garnish with coriander leaves, finely diced onions, tomato and green chilly
Serve hot with Nan, Roti or Parantha.
PEPPER CHICKEN
INGREDIENTS
½ kg Chicken
6 tsp crushed pepper corns
2 Onions finely chopped
2 Tomato finely chopped
2 tsp lemon juice
½ turmeric powders
3-4 flakes of garlic finely chopped
2-3 Cloves, 2 Bay leaves
1 Cinnamon stick,
2 Cardamom (optional)
1 tsp Ginger garlic paste,
4-6 Green chilly
Salt to taste
¼ cup Oil
METHOD
1 Heat the oil and sauté the onions, when they are tender add the ginger garlic paste, garlic flakes, tomato, turmeric powder and mix well. Add little water till the onions and tomato cook well.
2 Add chicken and water, cook for some time and then add crushed pepper and salt.
3 Stir it well and cook till the chicken is cooked, finally add green chilly and cook till the gravy is of desired consistency
4 Serve hot
TANDOOR BUTTER CHICKEN
INGREDIENTS
1 kg chicken
2 tsp ginger paste, 2 tsp garlic paste
2 tsp red chilies powder, 1 tsp black pepper, 1 tsp turmeric powder
1 tsp jeera powder
6-8 pieces finely chopped ginger
1 cup tomato purees (Home Made)
½ cup beaten curd, ½ cup butter
¼ cup fresh cream, 2 tbsp lemon juice
½ cup cooking oil
PREPARATION
Marinate the chicken with 1 tsp lemon juice, garlic, ginger paste and black pepper for 45 minutes.
METHOD
1 Tandoor the marinated chicken in an oven or desi Tandoor for better result
2 Heat oil in a kadahi, sauté cumin seed powder, add remaining garlic and ginger paste and fry it, now add tomato puree, red chilly powder and cook for a while till tomato is done.
3 Now add beaten curd and cook till it is half done, now add chicken let it be cooked on low flame till the chicken is soft, add butter and cook for a few minutes.
4 Remove it from the pan, add fresh cream and garnish with coriander leaves.
Serve hot with salad and chutney.
TANDOORI CHICKEN
AMRITSARI (PUNAJABI) STYLE
INGREDIENTS
1 full chicken
For the masala
4 cloves, half a nutmeg, 1” 1 cinnamon sticks
A pinch of dry ginger, 4 pods cardamom
1 tsp cumin seed, ½ tsp carom seed
1 tsp coriander seed
½ tsp black pepper powder, ½ tsp fenugreek seeds
A pinch of red chilly powder
1 tsp garlic paste, 1 tsp papaya paste
1 tsp dengi mirch, 2 drops vinegar
1 tbsp yoghurt, 1 tsp oil, salt to taste
METHOD
1 Grind cloves, cinnamon, cumin seeds, dry ginger, coriander seed, fenugreek seed, carom seed and black pepper together to a fine powder.
2 Now add salt, red chilly powder, dengi mirch, oil, yoghurt, garlic paste, ginger paste, vinegar, papaya paste, and mix well to make a smooth paste.
3 Now clean the chicken, and cut into large pieces, coat the chicken with this masala.
4 Mount the chicken in a skewer, and place it in the Tandoor, keep inside of the tandoor for 2-3 minutes till half done, take it out.
5 Now brush the chicken with oil and cook on a grill till it is done.
6 Sprinkle chat masala, lemon juice on top, garnish with onion and coriander leaves, Serve hot.
GARLIC CHICKEN
INGREDIENTS
¾ kg chicken
12-15 garlic flakes finely chopped
8-10 green chilies finely chopped
1”x4 pieces of ginger finely chopped
2 tsp black pepper
To marinate
1 tsp Soya sauce, 2-3 tsp vinegar
¼ cup refined oil, ½ tsp ajinomotto salt
Salt to taste
VEGITABLES
¼ cup beans finely cut into pieces
¼ cup carrot finely cut into pieces
1 red shimala mirch (Capsicum), thinly sliced 2 spring onions
2-3 tsp corn flour dissolves in water to make thick gravy
PREPARATION AND METHOD
1 Marinate the chicken with Soya sauce vinegar, ajinomotto and salt for 45 minutes
2 Heat little oil and sauté the vegetables, remove and keep aside
3 Now sauté the garlic, add the chicken and cook till it is tender. Add black pepper, green chilies and ginger, cook for a while, add all the vegetables and cook till it is finally done, add ajinomotto salt and the batter, in which the chicken was marinated, add corn flour solution to it to make thick gravy and cook for few minutes.
4 Serve hot with fried rice.
At The Great Indian Chicken Recepies, we are committed to celebrating the rich culinary heritage of Indian chicken recipes. We strive to promote traditional cooking techniques, support local producers, and share the cultural significance of Indian chicken dishes to preserve this flavorful tradition for future generations.
Created & uploaded by Lalit Niranjan
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