Chicken Bhutua

Ingredient Name	Unit	Quantity
fenugreek	tbsp	1
ground black pepper	tbsp	1
Chicken, black and white, cut into 1-in pieces	lbs	1.5
cinammon powder	tbsp	1/4
cloves	number	5
cup green onions, cut in 1 in. length	number	1
fresh red chilies, minced	number	3
garlic gloves, minced	number	5
ginger, minced	number	1
Salt	to taste
tablespoon cumin powder	number	1
tablespoon musturd oil	number	1
tablespoons musturd oil	number	4
How to make Chicken Bhutua
In a large bowl combine chicken, 1 tablespoon of mustard oil, turmeric, cumin, chili powder, salt and pepper. Toss well to coat thoroughly. In a non-stick pan heat 4 tablespoons of musturd oil. Splitter fenugreek till it turns dark. Add cloves and fry for 15 sec. Transfer the coated chicken to the pan, stir well to brown. Add garlic,ginger, and red chilies. Stir-fry chicken in medium heat until cooked through. May need water to moisten, if it starts to burn. Add green onions and cinnamon, stir for 2 min. Adjust seasoning with salt and pepper. Serve with stir-fried vegetables and rice, or roti.

Chicken Do-Piaza

Ingredient Name	Unit	Quantity
fresh green chilies, seeded	number	4
coriander	tbsp	1
garlic	tsp	4
ghee	tbsp	3
ginger	tsp	1 1/2
ground cardamom	tsp	1
ground cinnamon	tsp	1
ground cloves	tsp	1/4
ground cumin	tbsp	1
ground turmeric	tsp	2
medium onions	number	6
oil	tbsp	3
ripe tomatoes, peeled and chopped	number	3
roasting chicken	lbs	3
salt	tsp	3
water	cup	1
How to make Chicken Do-Piaza
Thinly slice half the onions and set aside. Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger. Blend to a puree. Mix in the ground spices. Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown. Remove onions from pan with slotted spoon. Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges. Add tomatoes, stir and cook until liquid from tomatoes is almost evaporated. Add the chicken pieces and stir well. Add water and salt, cover and cook for 35 minutes or until chicken is tender. Add reserved fried onions, cover and simmer 5 minutes longer. Serve with rice or parathas.

MURGH AFGHANI

Ingredient Name	Unit	Quantity
Butter	tbsp	2
Cashewnut paste	tbsp	1 1/2
Cream	cup	1/2
Khuskhus (Posto / Poppy seeds) paste	tbsp	1
Magaz (Melon Seed) paste	tbsp	1
Salt	to taste
White pepper	tsp	2
whole Chicken	number	1
How to make MURGH AFGHANI
Clean the chicken and keep aside. Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours. Grill in a tandoor (charcoal grill) till golden. Serve the murgh afgani hot with onion rings.

Orange chicken recipe

Ingredient Name	Unit	Quantity
chicken breast	large	1
cinnamon,	number	1
cornstarch	tsp	1 1/2
cucumber roses	number	2
orange juice	cup	1/2
orange rind, Finely Shredded	tsp	1/4
rice, Cooked	cup	1/2
walnut meats	tbsp	2
How to make Orange Chicken Recipe
1.  Halve chicken breast lengthwise. 2.  Place one portion, boned side up, between two pieces of clear plastic wrap. 3.  Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick. 4.  Remove plastic wrap. 5.  Sprinkle chicken with salt to taste. 6.  Repeat with the remaining portion of chicken. 7.  In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon. 8.  Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges. 9.  Fold in sides, roll up jelly-roll style, starting with one end. 10.  Repeat with the remaining rice-orange peel mixture and chicken portion. 11.  Place chicken rolls, seam side down, in a shallow baking dish. 12.  Cover with vented clear plastic wrap. 13.  Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes. 14.  Transfer chicken rolls to a serving platter. 15.  For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. 16.  Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds. 17.  Stir in broken walnut meats. 18.  Spoon the orange sauce atop the chicken rolls on the serving platter. 19.  Garnish with cucumber roses, if desired.

Chicken pukhi Biryani

Ingredient Name	Unit	Quantity
Basmati rice	grams	500
biryani masala	tbsp	4
black cumin seeds	tsp	1/2
Chicken pieces	grams	1000
chopped coriander	bunch	1
chopped mint	bunch	1
Curd	cup	2
Garam masala whole	tsp	4
ginger garlic paste	tbsp	4
Golden fried sliced onions	cup	3/4
oil	grams	50
Red chili powder	tsp	3
Rose Water optional	tbsp	2
Saffron	grams	1/4
Salt	to taste
Sliced onions	cup	1
How to make Chicken Pukhi Biryani
Soak basmati rice in a container for 30min. Take a pan add oil,garama masalas,onions sliced,salt,gingergarlic paste mix well let the onions become into slight golden colour then add the chicken. Spread the chicken evenly in the pan then add Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd close the pan with the lid and cook for 10 min. Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice. Now remove some chicken in another bowl then add rice,fried onions,mint leaves,coriander leaves,safron, then add chicken,min,coriander,safron,onion fried close it with a lid. Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven for 20min.

Ham And Chicken Rolls

Ingredient Name	Unit	Quantity
clove garlic, crushed	number	1
egg, lightly beaten	number	1
five spice powder	tsp	1/4
milk	tbsp	2
Oil	to fry
pepper	tsp	1/4
plain flour	to taste
salt	tsp	1
slices ham	number	4
spring roll wrappers	number	4
whole chicken breasts	number	2
How to make Ham And Chicken Rolls
Remove skin from chicken breasts. Using sharp knife, carefully remove chicken meat from bones to make 4 pieces. Separate the fillet which runs along the bone on either side. Pound breast pieces and fillet pieces out separately until very thin, taking care not to tear meat. Lay fillet piece on top of each breast piece, on top of each breast piece, pound lightly. Spread chicken piece, pound lightly. Spread chicken pieces with combined salt, pepper, five spice powder and garlic. Roll each slice of ham and place on top of chicken, roll up firmly. Fold in ends to secure. Toss chicken rolls in flour, then dip in combined egg and milk. Place a chicken roll diagonally across each spring roll wrapper. Fold in ends and roll up securely. Seal ends with a little egg mixture. Deep-fry rolls in hot oil until golden brown and cooked through; drain on absorbent paper. Cut each roll into diagonal slices and serve with sweet and SOUR SAUCE

Chilli Chicken

Ingredient Name	Unit	Quantity
chicken	grams	1000
elaichi	number	4-5
garam masala	tbsp	1
garlic paste	tbsp	2
ginger paste	tbsp	2
green chilli	grams	200
mastered oil	ml	200
onions	grams	300
red chilli powder	tbsp	3
turmeric powder	tbsp	2
How to make Chilli Chicken
First Clean the chicken and cut it into 10-12 small pieces. Add Mastered oil(100 ml),red chilli powder, turmeric powder to the chicken pieces and mix it well upto 5-10 mins. Heat 100 ml oil in a large thick bottomed non stick pan. Add the onion, and fry the onions till they are golden brown. Then add the garlic paste & garlic paste & fry for another 3 minutes. At this point we can add half cup water so as to make the onions more pulpy. Now add the chicken pieces. Fry it for approximately 15-20 minutes untill chicken boiled 70%. Add a large cup of water. Stir once in a while. After approximately 10 minutes add Green Chilli & Garam Masala. Now boil it for another 10 mins & turn off the heat. Now add the elaichi & stir it once and transfer the chicken into a serving bowl.

Chicken Porridge

Ingredient Name	Unit	Quantity
Cornish hen	number	1
rice	cup	1
salt, pepper	tbsp	1
water	cup	10
whole garlic	clove	4
How to make Chicken Porridge
Wash rice and soak in water for more than 2 hours. Drain well. Clean the hen and cut excessive fat. In a big pot, place Cornish hen and whole cloves of garlic and let it simmer for two hours or until chicken flesh gets loosened. Take out hen and tear flesh into thin pieces. Meanwhile, put rice into the pot with chicken stock and boil until cooked well. Stir occasionally with wooden spatula. Add Chicken flesh and put salt and pepper. You can also add half cooked carrot and potato. Boil carrot and potato and cut into small pieces. Add them with rice.

Chicken Shashlik

Ingredient Name	Unit	Quantity
Bamboo Stick	stick	8
boneless Chicken	grams	500
capsicum	number	2
cornflour	tsp	1
ginger-garlic paste	tsp	1
oil	to fry
onions	number	3
plain flour	cup	1
Potatoes - small size, boiled	number	4
Red Chili Powder	tsp	1/2
salt	to taste
Tomato Ketchup	to taste
How to make Chicken Shashlik
Boil chicken Cut chicken and potatoes in 1" cube pieces (it should be 16 pieces each). Cut 24 square shape pieces of onions and capsicums. Take a bamboo stick and skewer the chicken (2 pieces) and potato (2 pieces), altering with onion and capsicum pieces. Repeat for other sticks also Take a bowl and mix flour, corn flour, the spices and salt. Add warm water to make a thick paste. Coat the sticks with the flour paste and deep fry in medium heat. Heat a clean frying pan and add tomato ketchup. Stir fry the sticks for a minute. Serve hot Chicken Shashliks.

Chicken with Basil and Chilli

Ingredient Name	Unit	Quantity
chicken fillets	grams	500
chilli paste	tsp	1
fish sauce or salt to taste	tbsp	3
fresh basil leaves	leaf	20
garlic	clove	4
green beans	number	10
oil	tbsp	3
sugar	tbsp	2
How to make Chicken With Basil And Chilli
Slice chicken, chop garlic, cut beans into 1 c.m. long pieces,  chop basil leaves. Heat oil in a wok or a pan, add garlic and roast for a minute.   Add chilli paste and roast. Add chicken and stir-fry for two minutes. Add fish sauce or salt, sugar and beans and continue to stir-fry. Reduce heat and add the basil leaves.

Methi chicken

Ingredient Name	Unit	Quantity
chicken thigh meat	lbs	1 1/2
chilli pdr	0
chopped coriander leaves	0
coriander pdr	0
cumin	0
curd (yogurt)	0
garam masala pdr	0
ginger garlic paste	0
gr chilli	0
methi leaves(fresh)	bunch	2
onion small	number	2
salt	0
toamto	number	3
turmeric	0
How to make Methi Chicken
heat oil in a pan add cumin ,onion and cook till golden brown add turmeric , ginger garlic paste add tomatoes ,chilli pdr,coriander pdr, and curd and cook covered till well cooked add methi leaves ,chicken and cook till the sauce is thick add coriander leaves and garam masala pdr and serve hot with rice or naan with cold curd as accopaniment

CHICKEN TIKKA MASALA

Ingredient Name	Unit	Quantity
cardamom powder	tsp	1
turmeric	tsp	1/3
boneless chicken	lbs	1.5
chili powder	tsp	1/2
cilantro paste	tsp	2
cumin powder	tsp	1/2
garlic paste	tbsp	1.5
ginger paste	tbsp	1.5
gram flour	tbsp	2
lemon juice	tbsp	3
oil	tbsp	5
plain yogurt	cup	1/4
salt	to taste
How to make CHICKEN TIKKA MASALA
1 Cut chicken into 1-inch cube pieces. 2 Mix all spices with yogurt and beat well. 3 Marinate chicken in the mixture for at least 4 hours. 4 Skewer the chicken with at least half inch apart. 5 Cooking in Oven: * Preheat the oven to 350 degrees F. * Roast for about 15 minutes or until done, basting once with oil. Keep a tray underneath to collect the drippings. 6 Cooking in Grill: * Grill for 8-10 minutes or until done, basting once with oil. 7 Serve hot by itself or with meal

Chicken Noodle Soup

Ingredient Name	Unit	Quantity
chicken broth	quart	1
diced cooked chicken meat	cup	1
fine noodles	cup	1
minced parsley	tsp	2
Salt and pepper	to taste
Directions | How to make Chicken Noodle Soup
Bring broth to a boil in a large saucepan, add noodles and chicken. Simmer uncovered about 10 minutes, until noodles are tender. Add salt and pepper to taste. Stir in parsley and serve hot.

Chicken Chili Marinade

Ingredient Name	Unit	Quantity
cumin seeds	tbsp	1
lemon juice	tbsp	1
mustard oil	cup	2
onions, roughly chopped	tbsp	1
pepper corn	tbsp	1
red chilies	cup	2
soy sauce	tbsp	2
timur (szechwan pepper)	tbsp	1
yogurt	cup	1
How to make Chicken Chili Marinade
In a blender combine all the marinating ingredients to form a smooth paste. Pour the marinating paste over the

Chicken Sekuwa

Ingredient Name	Unit	Quantity
Bamboo skewers (pre-soaked for at least 30 min. in cold water
celery, choppe	cup	1
Chicken breasts, skinned, boned	lbs	2
coriander seed	tbsp	1
cumin seed	tbsp	1
fresh dill weed, choppe	tbsp	1
fresh red chilie	number	3
garli	clove	2
ginger	number	1
green onions, cut in 1-in. length	cup	1/4
lemon juice	tbsp	1
Melted butter for bastin
musturd oil	tbsp	2
onions, roughly choppe	cup	1
pepper cor	tbsp	1
salt	to taste
soy sauc	tbsp	1
timu	tbsp	1
turmeri	tbsp	1/2
yogurt	cup	2
How to make Chicken Sekuwa
In a blender, combine all the marinating ingredients to form marinade. In a large bowl mix chicken with the marinade. Marinate fo at least 6 hours.Fire up a charcoal grill. Clean the grill surface thoroughly Thread the marinated chicken cubes into skewers. Do not overcrowd th pieces. Grill the skewered chicken cubes, frequently turning an basting with melted butter until cooked through. Take off the grill an brush the cooked sekuwas with butter before serving. Arrange the sekuwas on the bed of rice pilaf and stir-fried vegetables. Sprinkl chopped green onions over the sekuwas. Chili-cilantro chutney makes a ideal condiment for the sekuwas

CHICKEN TANGRI KEBAB

Ingredient Name	Unit	Quantity
curd	cup	1/2
edible orange color few	pinch
garam masala powder	tsp	1
ginger garlic paste	tbsp	1
leg pieces of chicken	large	2
lemon	tbsp	1
red chili powder	tsp	1
Salt	to taste
How to make CHICKEN TANGRI KEBAB
Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. Grill the chicken pieces till they are cooked well on both the sides. Sprinkle lemon juice and chat masala and serve with onion rings

Thukpa Gya-Thuk Noodle soup

Ingredient Name	Unit	Quantity
chicken stock	0
clear bone soup	ml	3000
Egg noodles	grams	300
Garlic, chopped	number	3
Green chili, sliced	number	4-5
Meat (beef/pork/mutton/chicken	grams	250
Onion leaves, chopped	tsp	1
Onion, finely chopped	large	2
Salt	tsp	1
How to make Thukpa Gya-Thuk Noodle Soup
Fry chopped onions with garlic and green chilies, then add minced meat, fry for 10 min. Add salt to taste. Then keep aside after cooking. Boil 4 litre of water vigorously and drop noodles, boil for 2 min, stirring occasionally. Drain the noodles through a large sieve and run cold water over them to stop them from sticking. Squeeze the water from the noodles and transfer to a serving bowl. Pour hot soup into bowl with noodles. Put fried meat-onion mixture and finely chopped green onion leaves on top of it. Thukpa/Gya-thuk is ready to serve hot.

chicken makhanaya

Ingredient Name	Unit	Quantity
chacki	grams	200
chicken	grams	1000
onion	grams	150
sambodi	grams	50
tomato	grams	200
valnerus	grams	500
How to make Chicken Makhanaya
take chicken   and boil it .. then add some take some oil and simmer some curry leaf and put onion and simmer till onion is brown. no w add valnerus, chacki and sambodi also put tomato now mix thoroughly and serve hot...besst combination is with bread.

Kerala Biryani recipe

Ingredient Name	Unit	Quantity
Basmati Rice	cup	2
Cashews	number	20
Chicken	grams	1500
Chilli powder	tsp	1
Cinnamon	oz	10
Clove	number	10
Coriander Leaves	number	2-3
Coriander Powder	tsp	3
Curd	tsp	3
Elaichi	number	8
Garlic	number	8
Ghee/Oil/Butter	to fry
Ginger	piece	1
Lemon juice	pinch	5-6
Mint leaves	number	2-3
Onions	number	3
Raisins	number	15
Rose Essence	tsp	1
Tomatoes	number	3
Water	to taste
Yellow color powder a	pinch
Directions | How to make Kerala Biryani Recipe
Soak Rice in water and keep for an hour. Chicken:- Cut it into big pieces. I make 2 inches piece. Chicken leg etc doesn’t need to be cut. Just make some slits on the piece, so that masala will go in. For frying Chicken,Chilli powder – ½ teaspoon, Coriander Powder-1 ½ teaspoon, Turmeric powder-little, black pepper – little, Garlic-Ginger paste –1/2 teaspoon, masalapowder- little for taste (I make masalapwdr at home – with Cinnamon, elaichi, Clove). Mix all this with few (5-6) drops of lemon juice, and chicken and keep for (approximately) an hour. Fry this in oil. Don’t keep the chicken pieces very hard by frying for long time. Purpose of doing this is to make the pieces, little stronger, so that it will not become small pieces, while making curry. Also, chicken will be having some more cooking time while making curry for Biriyani. For making Rice:- Drain water from rice and keep it aside. Warm a thick bottom Vessel (vessel to prepare rice), and when all the water is gone, put 2-3 teaspoons of ghee. When it is hot, put pieces of cinnamon, clove and elaichi (3-4 pieces of each), After a little while, put the drained rice into it, and fry for some time. I do it for about 10 minutes. Then pour water to it. For 1cup, I use 1 3/4 cup of water. Add some yellow color to it. Add Salt to taste. Put on high heat, and cover with a lid. After a while when water is not seen, bottom rice can get burnt. So, then open the lid, and mix the rice. After water is not seen, don’t keep it on stove for long time. If you think, the rice is cooked, just switch off the stove, and keep it closed for a while (about 30mts). It is ok to switch off the stove even before the rice is completely cooked. Because it will get some cook time while baking. . For making Biriyani Gravy:- Heat a vessel, and add, some oil(Ghee is best, or you can mix ghee and oil too. I use oil for health reasons) . When it is hot add ½ teaspoon of Ginger Garlic paste, and 2-3 cut green chillies. Sautee it for sometime, and then add cut onions (3 big onions) to it. Sautee it, and when it is nicely done, add ½ teaspoon, Coriander Powder-1 ½ teaspoon, Turmeric powder-little, black pepper – little, masalapowder- little for taste. Add Salt to taste. Sautee that again. After a while, add 3 teaspoons of curd to it. Mix it well. Then add Fried chicken pieces to it. Cover and cook for sometime (10 mts) . Cut 3 tomatoes (big pieces) and add to this. Cover and cook. Stir in between. When the gravy will be like a paste. It should not be dry. But it should not be watery. Check Salt and add more, if needed. Fry Raisins, Cashews, Cilantro, Mint leaves etc in Ghee and keep aside. Best is to fry this separate. But For easiness I do all in one pan. First Raisin, when it is big balls, add cashew to it.. when cashew is brown, take both out. Then add Leaves to it and fry. If Mint leaves are not there, you can just use Cilantro (I do that most of the time). If you want to reduce amount of ghee used. Don’t do this step. Add Cashew, Raisin, and leaves for baking as given on the next step, without frying in Ghee. Baking Biriyani:- You can use a big wide vessel coat it with Ghee or butter, and make layers as described in the step above. Cover it with a lid. Heat the filled Vessel in low flame for approx 20-25 minutes. Check the bottom of the Vessel in between with a spoon or something, to make sure it is not getting burnt. If it is getting burnt reduce the heat.