Chicken tikka handi

Chicken tikka handi

Ingredients
Boneless chicken ½ kg cubes
Yogurt 1 cup
Onion 2 chopped
Oil ½ cup
Ginger garlic paste 1 tbsp heaped
Allspice 1 tsp
Orange color pinch
Chili powder 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Lemon juice ¼ cup
Fresh coriander 2 tbsp
Green chilies 2 chopped
Method
Blend together onion with ¼ cup water, mix with ginger garlic paste, allspice, salt, lemon juice, crushed red pepper and yogurt, mix well, marinate chicken with this for 30 minutes, heat oil in a handi, add marinated chicken with masala, cover and cook on low flame, when tender and oil comes on surface, give dum of coal, serve garnish with coriander and green chilies, serve with nan.

Spicy African chicken stew

Prep: 15 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

Serves 8

Cayenne pepper and Scotch bonnet chillies give this boldly flavoured peanut casserole a fiery kick

172

Additional info

• Freezable

Nutrition per serving

kcalories

633

protein

44g

carbs

25g

fat

40g

saturates

10g

fibre

4g

sugar

12g

salt

0.8g

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Ingredients

• 2 x 800g pack chicken thighs and drumsticks, skinned
• 500ml chicken stock, heated
• 340g jar smooth peanut butter
• 2 onions, halved and thinly sliced
• 3 tbsp sunflower oil
• 3 tbsp finely chopped ginger
• ½-1 tsp cayenne pepper (optional)
• 3 tsp ground coriander
• 3 tsp ground cumin
• 1-2 scotch bonnet chillies, deseeded and chopped
• 2 bay leaves
• 400g can chopped tomatoes
• 3 sweet potatoes, cut into chunks
• 2 red peppers, deseeded and cut into chunks
• good handful coriander, chopped, a little reserved for sprinkling
• rice and lime wedges, to serve (optional)

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• Tip

  Freezing in batches

  Once cooled, you can freeze this stew for up to 3 months. Thaw in the fridge, or reheat gently from frozen in a large pan with a little water to stop it sticking as it melts. Cover the pan until thawed, then remove the lid and heat until bubbling to drive off the excess moisture.
  

Method

1. Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
2. Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn’t stick to the base of the pan.
3. Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.

Chicken tikka masala

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(109 ratings)

By Good Food

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 10

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money

1.3K

Additional info

• Freezable

Nutrition

kcalories

345

protein

31g

carbs

13g

fat

19g

saturates

8g

fibre

3g

sugar

10g

salt

1.04g

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Ingredients

• 4 tbsp vegetable oil
• 25g butter
• 4 onions, roughly chopped
• 6 tbsp chicken tikka masala paste (use shop-bought or make your own - see recipe, below)
• 2 red peppers, deseeded and cut into chunks
• 8 boneless, skinless chicken breasts, cut into 2½ cm cubes
• 2 x 400g cans chopped tomatoes
• 4 tbsp tomato purée
• 2-3 tbsp mango chutney
• 150ml double cream
• 150ml natural yogurt
• chopped coriander leaves, to serve

• Tip

  Freezing tips

  To safely freeze, cool the curry as quickly as possible, then freeze as soon as it’s completely cooled. Divide into freezer-proof containers, or use takeaway containers. To avoid freezer burn, make sure all chicken pieces are well covered with sauce. This curry will freeze well for up to 3 months. Defrost overnight in the fridge. Once thoroughly defrosted, reheat gently to prevent yogurt from splitting. Make sure it's piping hot all the way through before serving.
  

• Tip

  Making your own curry paste

  In a small food processor, whizz together 5 garlic cloves, 1 large knob of fresh root ginger, roughly chopped, 1 red chilli, deseeded and roughly chopped, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and the seeds from 4 cardamom pods. Add a little water or vegetable oil to bring the paste together. Can be stored in the fridge for up to 1 week or frozen for up to 1 month.
  

• Tip

  Freezing tips

  To safely freeze, cool the curry as quickly as possible, then freeze as soon as it’s completely cooled. Divide into freezer-proof containers, or use takeaway containers. To avoid freezer burn, make sure all chicken pieces are well covered with sauce. This curry will freeze well for up to 3 months. Defrost overnight in the fridge. Once thoroughly defrosted, reheat gently to prevent yogurt from splitting. Make sure it's piping hot all the way through before serving.
  

• Tip

  Making your own curry paste

  In a small food processor, whizz together 5 garlic cloves, 1 large knob of fresh root ginger, roughly chopped, 1 red chilli, deseeded and roughly chopped, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and the seeds from 4 cardamom pods. Add a little water or vegetable oil to bring the paste together. Can be stored in the fridge for up to 1 week or frozen for up to 1 month.
  

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Method

1. Heat the oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
2. Add the chicken and stir well to coat in the paste. Cook for 2 mins, then tip in the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
3. Remove the lid, stir through the mango chutney, cream and yogurt, then gently warm through. Season, then set aside whatever you want to freeze (see tips, below). Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

Chicken Khoya handi

Ingredients
Chicken ½ kg boneless cubes
Butter 4 ounces
Onion 1 large boiled and blended
Ginger garlic paste 1 tbsp heaped
Tomatoes puree 4 tbsp
Chili powder 1 ½ tsp heaped
Turmeric ½ tsp
Salt 1 tsp
Black pepper ½ tsp
Coriander coarsely crushed 1 tsp
Black cumin ½ tsp
Coconut milk powder 2 tbsp
Khoya ½ cup
Cream ½ cup
Kasori methi 1 tsp
Almonds 10 grinded
Method
Heat butter in a handi add boiled and blended paste of onion, fry well for 10 minutes, add ginger garlic paste, tomato puree and boneless chicken cubes, fry for 10 minutes, add salt, chili powder, turmeric, coriander crushed, black pepper, black cumin, coconut milk powder, Khoya, cream, cover and cook till thick, lastly add kasori methi, serve with nan, garnished with chopped coriander and green chilies.

Curried Chicken

 By

Zarnak Sidhwa

• Minutes
• People
• Main Course
• Food Diaries

Print Recipe Save Recipe

Masala TV recipe of Curried Chicken by Zarnak Sidhwa from Food Diaries. This mouth-watering "Main Course" recipe for Curried Chicken can be prepared in minutes and serves people.

Recipe Ingredients

• Chicken – 1 kg
• Whole garam masala (Cloves – 4, cinnamon – 1 inch ,green cardamom – 2, bay leaf – 1, aniseed -1 tsp)
• Onion – 2( 1 large, 1 small) – Chopped
• Coriander leaves – 1 bunch chopped
• Coriander Powder – 1 tsp
• Red chilli powder – 2 tsp
• Turmeric Powder – ½ tsp
• Garam masala powder – ¾ tsp
• Ginger-garlic paste – 1tbsp
• Kasoori Methi – 1 tbsp
• Coconut milk 1 sachet
• Lemon juice – 1tsp
• Oil – 5 tbsp
• Salt

Recipe Method

• Heat 2 tbsp oil . Add 1 large onion sauté it. Fry them till the onion turns transparent.  Now grind the above along with coriander powder and red chilli powder. To make the Curry, heat 3 tbsp oil. Add whole garam masala and let it splutter. Add the small onion and fry it till it turns golden brown. Add chicken and sauté it. Now add ginger garlic paste and fry. Add the masala paste, turmeric powder and garam masala powder. Fry it well. Now add the coconut milk and let it cook for 5 mins. Add the lemon juice and cover the lid once the chicken is cooked, garnish it with coriander leaves, sprinkle kasoori methi and serve hot with steamed rice. 

White Chili Chicken

Comments (4)

Recipe Ingredients

• Chicken (pieces)½ kg
• Onion chopped2
• Oil 8 tbsp
• Yoghurt½ cup
• Cream ½ cup
• Green Chilies (split)4 – 5
• Ginger Garlic Paste1 tsp
• Black Pepper Powder1 tsp
• Cashew Nut Powder 1 tbsp
• Poppy Seeds Powder 1 tbsp
• Red Chili Powder 1 tsp
• Coriander leaves (chopped) hand full
• Salt to taste

Recipe Method

1. First marinate the chicken in yogurt, ginger garlic paste, salt and pepper for two hours.
2. Take a pan and heat oil in it, once it is hot, add onions and fry till slightly brown. Gently put in the marinated chicken pieces and fry till the oil separates. Add cashew nut, red chili powder and poppy seeds powder to thicken the gravy.
3. Now put in the split green chilies and salt. Cook on a medium flame till the chicken is done. Turn off the gas and add the cream. Garnish with finely chopped coriander leaves.

• Chicken Boneless ½ kg
• Chopped tomatoes 4
• Yogurt 3 tbsp
• All spice powder 1 tbsp
• Ginger Garlic paste 1 tbsp
• Red chili powder 1 tbsp
• Salt to taste
• Coriander seeds 1 tbsp
• Crushed black pepper 1 tsp
• Crushed cumin 1 tsp
• Chopped green chilies 4
• Lemons 2
• Chopped Coriander 1 bunch
• Chopped ginger 2 tbsp
• Oil ½ cup
• Butter 1 tbsp

Recipe Method

• Take boneless chicken in the oan and add n 1 tbsp ginger garlic paste, 1 tbsp all spice powder, 3 tbsp yogurt, 1 tbsp all spice powder, 3 tbsp yogurt, 1 tbsp red chili powder and some salt. Cook it without water. When the water dries, add in 4 chopped tomatoes, 1 tsp chopped white cumin, 1 tbsp coriander seeds and 1 tsp crushed black pepper and add in ½ cup oil. Cook it. Add in 1 tbsp butter, lemon juice, 4 chopped green chilies, 1 bunch of green coriander and 2 tbsp chopped ginger. Cook it for 5 minutes and simmer. Garnish it with chopped green chilies, green coriander and serve it hot.
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  Boneless Chicken Karahi

  Comments (13)
  
   

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Masala Tv recipe for

Chicken Karahi

Comments (140)

By

Chef Zakir

• 30 Minutes
• 2-4 People

Recipe Ingredients

1/2 kg Chicken
1 Onion
1 Green cardamom
4 Tomatoes
2 Black cardamoms
2 Green chilies
8 Black pepper
Small piece Ginger
few Coriander leaves
1/2cup Oil
1 tbsp White cumin
1tsp Red chili powder
1tsp Salt
1/2 tsp Garlic paste

Recipe Method

Wash chicken pieces and saute in some oil. Also add spices, chopped onion, garlic, tomato, salt and red chili. Cover the lid and let it cook on low flame for 20 to 25 minutes. Chop ginger and green chilies in julienne shape. Garnish your chicken karahi with chopped ginger, green chilies and coriander leaves and serve.

Lahori Karhai

 

Zubaida Tariq

• 30 Minutes
• 2-4 People
• Main Course
• Handi

Print Recipe Save Recipe

Masala TV recipe of Lahori Red Chicken Karahi by Zubaida Tariq from Handi . This mouth-watering "Main Course" recipe for Lahori Red Chicken Karahi can be prepared in 30 minutes and serves 2-4 people.

Recipe Ingredients

Chicken (16 pieces)      1
Lemon     2
Green chilies chopped          4
Clarified butter     1 cup
Green coriander chopped      1 bunch
Tomato chopped     ½ kg
Black pepper crushed     1 tsp
Roasted white cumin         1 tsp
Ginger garlic paste      1 tbsp
Red chili powder    1 tbsp
Karahai masala         1 tbsp
Ginger chopped          2 tbsp
Salt         to taste

Recipe Method

First wash chicken and add in wok with 1 tbsp ginger garlic paste and salt to taste till water dries.
Then add ½ kg chopped tomato and 1 tbsp red chili powder and cook till tomato water dries.
Now add 1 tbsp karahai masala, 1 tsp black pepper crushed, 1 tsp roasted white cumin and 1 cup oil to cook a little.
In the end add 2 tbsp chopped ginger, 4 chopped green chilies, 1 chopped green coriander and 2 lemon juice to mix and serve hot.

Tangy Bar B.q. Chicken 30 min marinate

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Masala Tv recipe for

Tangy Bar B.q. Chicken

Comments (15)

or Tangy Bar B.q. Chicken can be prepared in 30 minutes and serves 2-4 people.

Recipe Ingredients

• Chicken breast  ½ kg
• Tomato ketchup ½ cup
• Water ½ cup
• Black pepper  1 tsp
• Salt 1 tsp
• Brown sugar  1 tbsp
• Mustard paste 1 tbsp
• Soya sauce  1 tbsp
• Worchester shire sauce 1 tbsp
• Paprika powder 2 tsp
• Garlic paste 2 tsp
• Vinegar  2 tbsp
• Oil 2 tbsp
• Coal 1 piece

Recipe Method

1. Marinate ½ kg chicken breast with 1 tsp black pepper, 1 tsp salt, 2 tsp ginger garlic paste, 1 tbsp mustard paste and 2 tsp paprika powder for 30 minutes.
2. Heat 2 tbsp oil in a pan, cook chicken on low flame both sides till tender.
3.  Now add ½ cup tomato ketchup, 2 tbsp vinegar, 1 tbsp brown sugar, 1 tbsp soya sauce, 1 tbsp Worchester shire sauce and ½ cup water.
4. Cook till sauce thickens.
5. Lastly give dum of coal.

Chicken sczhuan - spring onions

Recipe Ingredients

• 1 kg chicken boneless chunks
• Greens of spring onions, chopped
• Rice to serve with
• Szechuan sauce :
• 12 to 15 whole dry kashmiri red chillies, soaked in warm water
• 2 tbsp chopped garlic
• 6 tbsp white vinegar
• 2 tsp sugar
• 2 tbsp sesame oil
• 1 tsp salt

Chiken PAsanda 1 hour marinate

Recipe Ingredients

• Chicken Breasts 8 pieces
• Onions (chopped) 1 large
• Butter 7 tbsp
• Tomatoes chopped2
• Yogurt 1 cup
• Ginger Garlic Paste 3 tbsp
• Green Cardamom5
• Almonds (sliced)10
• Red Chili Powder1 tsp
• Black Pepper½ tsp
• Saffron a pinch
• Green Coriander hand full
• Mace Powder½ tsp
• Cloves 5
• Chicken stock 5 cup
• Flour 2 tsp
• Salt to taste

Recipe Method

1. First sauté the almonds in butter (1 tbsp) till they turn brown. Keep them aside.
2. Clean and flatten the chicken breast pieces till about 3 cm thick. Rub the ginger garlic paste over the chicken breasts.
3. Take a bowl and whisk the yogurt, add salt, red chili powder and rub this marinate mixture on chicken breast and keep aside for 1 hour.
4. After 1 hour heat the butter (3 tbsp) on a griddle and place the chicken breasts in it and cook turning over once until half done. Remove from heat and keep aside.
5. Add remaining butter to the pan and sauté green cardamoms and cloves till they crackle. Then add onions and sauté till they turn little brown. Add tomatoes, flour, black pepper, cloves and chicken stock. Cook on medium flame till gravy becomes rich and thick.
6. Place the chicken breasts in the gravy and cook, turning it over repeatedly for 10 minutes. Add mace powder and saffron dissolved in warm milk.
7. Serve hot after garnishing with almonds and green coriander

White Chili Chicken - 2 hour marinate

Recipe Ingredients

• Chicken (pieces)½ kg
• Onion chopped2
• Oil 8 tbsp
• Yoghurt½ cup
• Cream ½ cup
• Green Chilies (split)4 – 5
• Ginger Garlic Paste1 tsp
• Black Pepper Powder1 tsp
• Cashew Nut Powder 1 tbsp
• Poppy Seeds Powder 1 tbsp
• Red Chili Powder 1 tsp
• Coriander leaves (chopped) hand full
• Salt to taste

Recipe Method

1. First marinate the chicken in yogurt, ginger garlic paste, salt and pepper for two hours.
2. Take a pan and heat oil in it, once it is hot, add onions and fry till slightly brown. Gently put in the marinated chicken pieces and fry till the oil separates. Add cashew nut, red chili powder and poppy seeds powder to thicken the gravy.
3. Now put in the split green chilies and salt. Cook on a medium flame till the chicken is done. Turn off the gas and add the cream. Garnish with finely chopped coriander leaves.

Reshmi Murgh Method

1 kg Chicken small cuts 2 tbsp heaped raw Papaya paste just to make the Chicken very soft 3 medium size onion 1 tbsp Ginger Garlic paste 1 1/2 tbsp red chilli pwd 1 tsp termeric 1 small piece cinamon 1 tbsp Cumin seeds 3 Cloves 10 black pepper Corns 1 black Cardamom Salt according to taste 1/2 tsp Nutmeg and mace 1 tbsp Coconut powder ( regular khopra pwd not Coconut Cream pwd) 14 Almonds blanched 5 green Cardamoms 1 1/2 cup fresh curd 1 cup Ghee Green chillies and coriandar for garnishing.

Reshmi Murgh Method / Tarika: 1. Wash chicken and marinate with ginger garlic and raw papaya paste for 1/2 an hour. 2.Roast cloves, cumin, cinamon, green and black cardamoms, black pepper, nutmed and mace and grind to make dry garam masala powder. 3. grind almonds, grated coconut to make fine powder. 4. cut onion into thin slice and fry in ghee till crispy brown, crush with hands. 5.Now beat curd add all ground ingredients,salt, red chilli, termeric, and brown onion and mix chicken with curd mixture and again marinate for another 1/2 hour. 6.again heat the same ghee( in which onions are fried) add chicken mixture and cook on medium flame till done and ghee separates the gravy as shown by my picture.

Bihari boti- 1 hour marinate

Ingredients
Chicken 1 16 pieces
Raw papaya 1 tbsp heaped
Ginger garlic 2 tbsp
Salt 1 ½ tbsp
Chili powder 1 ½ tbsp
Poppy seeds roasted and grinded 1 tbsp
Roasted gram grinded 2 tbsp
Roasted and crushed cumin 1 tsp
Yogurt 1 cup
Mixed all spice 1 tsp
Brown onion fried and crushed 2 tbsp heaped
Oil ½ cup
Method
Marinate chicken with raw papaya 1 tbsp heaped, Ginger garlic 2 tbsp, Salt 1 ½ tbsp, Chili powder 1 ½ tbsp, Poppy seeds roasted and grinded 1 tbsp, Roasted gram grinded 2 tbsp, Roasted and crushed cumin 1 tsp, Yogurt 1 cup, Mixed all spice 1 tsp, Brown onion fried and crushed 2 tbsp heaped for 1 hour, heat oil in a pan add marinated chicken cover and cook until done, lastly give dum of coal, serve garnished with onion rings, coriander leaves and green chilies.

Rezala Chicken

Ingredients
Boneless chicken ½ kg
Ginger garlic 1 tbsp heaped
Coriander powder 1 tbsp heaped
Turmeric ¼ tsp
Salt 1 tsp
Allspice 1 tsp
Yogurt ½ cup
Brown Onion ½ cup
Oil ½ cup
Saffron ¼ tsp
Kewra water 1 tsp
Coriander leaves ½ cup
Green chilies 6
Method
In a blender grind together coriander, green chilies, brown onion, heat oil add ginger garlic paste with dry seasonings and yogurt, fry for 10 minutes add chicken with blended mixture, fry well add ½ cu water, cover and cook till chicken tender lastly add saffron and Kewra water, leave it on dum. Serve with paratha.

Quick chicken - needs an hour of marination

Ingredients:
Chicken 1 kg
Yogurt 1 cup
Ginger garlic 2 tbsp
Oil/ghee 1 cup
Almonds or cashew-nuts 10, roasted and ground
Desiccated coconut, 1 tbsp roasted and ground
Poppy seeds 1 tbsp roasted and ground
Coriander seeds 1 tbsp roasted and ground
White cumin seeds roasted and ground 1 tbsp
Red chilies, 15 roasted and ground, or two small tsp
Onion goldened and ground 6 tbsp
Method
Roast and grind all the slices finely, marinate chicken with yogurt and all the above roasted and ground masala and leave for an hour. You can also store it in the fridge for upto 16 hours.
To cook, heat oil and at high heat, add the marinated chicken, keeping the marinade aside. Cook till the chicken till it changes color. Add the rest of the masala. Cover and cook on low heat for half a n hour. Leave it on dum. When about to serve, add the onion and bring to a slight boil. Remove the excess oil if you like, adding coriander leaves is optional.

Smoke Chicken Gravy 2 hour marinate

Ingredients :

1 kg Chicken
2 cups yogurt
4 medium slIced Onions.
1 tsp fennel
1 tsp Garam masala powder.
1 tbsp red chill powder.
1 tbsp Coriander powder
6 Cloves, 8 black pepper Corns, 3 black Cardamoms, 1/2 tsp black cumin.
1 tbsp Ginger Garlic paste.
1 cup Ghee. Smoke Chicken Gravy Method / Tarika:

Wash chicken and marinate with ginger garlic, yogurt, 1/2 tsp fennel, and 1 tsp garam masala powder for 2 hours.

Simmer marinated chicken with a hot piece of coal and set aside.

heat ghee and add thinly sliced onion and saute till it becomes pink.

Add all garam masala and ginger garlic and whisk well with a wooden spoon so that onion becomes more soften.

Add salt, chill and coriander powder and cook till ghee separates.

add marinated chicken and mix well and when ghee starts to separate add 2 cups of water and cover with a lid and cook on medium flame till done.
Sprinkle 1/2 tsp black cumin and cook for another 5 mins, it should not be so watery.

KAsoori Chicken - 30 min marinate

Ingredients
Chicken 1 kg 16 pieces
Salt 1 ½ tsp
Yogurt 1 cup
Oil ½ cup
Button red chilies chopped 6
Onion 1 cup finely chopped
Garlic finely chopped 1 tbsp
Ginger finely chopped 2 tbsp
Green chilies 4 chopped
Coriander powder 1 tsp
Chili powder 1 tsp heaped
Tomatoes 2 finely chopped
Kasori methi 1 tbsp
Allspice 1 tsp
Method
Marinate chicken with yogurt and salt for 30 minutes, heat oil add chopped button chilies, chopped onion, fry till onion light golden add chopped ginger garlic with chopped green chilies, chili powder, coriander and chopped tomatoes, fry well till oils separates, add chicken with 1 cup water, cover and cook till chicken done, lastly add kasori methi, allspice, serve garnished with coriander leaves.

KAsoori Chicken - 30 min marinate

Ingredients
Chicken 1 kg 16 pieces
Salt 1 ½ tsp
Yogurt 1 cup
Oil ½ cup
Button red chilies chopped 6
Onion 1 cup finely chopped
Garlic finely chopped 1 tbsp
Ginger finely chopped 2 tbsp
Green chilies 4 chopped
Coriander powder 1 tsp
Chili powder 1 tsp heaped
Tomatoes 2 finely chopped
Kasori methi 1 tbsp
Allspice 1 tsp
Method
Marinate chicken with yogurt and salt for 30 minutes, heat oil add chopped button chilies, chopped onion, fry till onion light golden add chopped ginger garlic with chopped green chilies, chili powder, coriander and chopped tomatoes, fry well till oils separates, add chicken with 1 cup water, cover and cook till chicken done, lastly add kasori methi, allspice, serve garnished with coriander leaves.

Chicken Jalfrezi - 30 mins marinate

Ingredients :

Boneless Chicken ½ kg (cut into 1 inch cubes)
Capsicum 1 (cut into small squares)
Onion 1 (cut into small squares)
Tomatoes 2 (chopped)
Green chilies 4 (chopped)
Oil ½ cup
Garlic paste 1 tsp
Red chili powder 1 tsp
Salt 1 tsp
Chili sauce 2 tsp
Ketchup 2 tsp
Black pepper ½ tsp (crushed)
Coriander leaves 2 tbsp (chopped) Chicken Jalfrezi Method / Tarika:

Marinate chicken cubes with salt, chili powder, black pepper, chili sauce and ketchup for 30 minutes.
Heat oil in a wok.
Fry garlic paste with tomatoes for 5 minutes.
Add marinated chicken, cook till chicken is done and oil starts to float.
In a frying pan heat oil, fry cubed capsicum and onion for 2 minutes till soft.
Add fried capsicum, onion to cooked chicken.
Garnish with chopped coriander and green chilies.
Serve hot.

Chicken Kalya-E-Khas

• Chicken 1 kg (16 pieces)
• Green chilies 6 (grinded)
• Almonds 10 (grinded)
• Desiccated coconut 1 tbsp (grinded)
• Onion ½ cup (fried, grinded)
• Tomato puree ½ cup
• Yogurt 1 cup
• Lemon juice 2 tbsp
• Salt 1 ½ tsp
• Chili powder 1 ½ tsp
• Ginger garlic paste 1 tbsp
• Oil ½ cup
• Fresh coriander for garnishing (chopped)

Cooking Directions

1. Grind together green chilies, almonds and coconut.
2. Marinate chicken with grinded mixture, fried onion, tomato puree, yogurt, lemon juice, salt, chili powder and ginger garlic paste leave it for 1 hour.
3. Heat oil add marinated chicken with marination.
4. Cook till chicken tender and oil comes on top.
5. Garnish with chopped coriander.
6. Serve with nan.

Balti Chicken

• Chicken 8 medium-size pieces
• Onions 2 (chopped)
• Yogurt 2 tbsp (whipped)
• Tomato 2 (chopped)
• Green chili 4 tsp (finely sliced)
• Ginger/garlic paste 1 tsp
• Lemon juice 2 tbsp
• Tomato paste ½ cup
• Cinnamon 1 inch stick
• Cardamom 2
• Black peppercorn 6
• Cumin seeds ½ tsp
• Red chili powder 1 tsp
• All spice powder ½ tsp
• Salt 1, ½ tsp
• Oil ½ cup
• Coriander leaves for garnishing

Cooking Directions

1. Fry onions till golden.
2. Add tomatoes, green chilli and ginger/garlic paste, cook for a minute.
3. Add black pepper, cardamoms and cinnamon. Mix well.
4. Add cumin, red chillies, coriander and all spice, mix.
5. Add chicken and fry on high flame.
6. Add tomato paste, salt and yogurt.
7. Cover and cook on low flame till chicken is done and oil starts to separate.
8. Turn off the flame and mix in lemon juice.
9. Garnish with coriander leaves and serve.

Angara

• Boneless chicken 1/2 kg
• Green chilies sliced 4
• Kashmiri red chilies (soaked and ground) 6
• Onion finely chopped 1 cup
• Oil 1/2 cup
• Coriander powder 1 tsp
• All spice 1 tsp
• Ginger chopped 1 tbsp
• Garlic chopped 1 tbsp
• Coriander leaves 2 tbsp
• Almond paste 2 tbsp
• Tomato paste 3 tbsp
• Salt to taste
• Lemon wedges to garnish

1. Heat oil in a pan and fry chopped onion till soft.
2. Add in chopped ginger and garlic and almond paste, fry for 2 minutes.
3. Add ground red chili paste with coriander powder, all spice powder, salt and tomato paste, fry well adding a little water.
4. Add chicken pieces, cover and cook for 15 minutes till chicken is tender.
5. Takeout chicken in a platter.
6. Garnish with chopped coriander, green chilies and lemon wedges.
7. Serve hot with naan.

3 hour marinate

Fried Chicken Wings Ingredients

• 

  Fried Chicken Wings Recipe
  1 kg chicken wings
• 1 lemon juice
• ½ cup apple vinegar
• 1 big mashed garlic clove
• 1 ½ tsp crushed red peppers
• salt
• ½ litter vegetable oil
• 1 egg
• 1 ½ cup bread crumbs
• 2 tbsp corn flour

How to make Fried Chicken Wings

• Wash the chicken wings and put them in a bowl.
• Mix the lemon juice, apple vinegar, garlic clove, (1 tsp) crushed red peppers and salt. Add it to the wings then cover the bowl and keep it in the refrigerator for at least two hours.
• Beat the egg, and mix the bread crumbs, corn flour and (½ tsp) crushed red pepper together.
• Dip each wing first in the egg then in the mixture.
• Put the wings one by one in the boiling oil until they get golden brown color.
• Get them out dry from the oil and move to the serving plate.
• 60 minutes to make

• Fried Chicken Wings is ready to serve.

Serves 3

Chicken Makhani Ingredients:

• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

How to make Chicken Makhani

• Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
• Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
• Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

• Chicken Makhani is ready to serve.

Mughlai Chicken Ingredients:

• 1 kg boneless chicken skin removed
• 2 onions ground to a paste
• 2 tsps garlic paste
• 1 tsp ginger paste
• 1″ stick of cinnamon
• 5 pods of cardamom
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 2 tsps garam masala
• 10-15 almonds blanched and skin removed
• 5-6 tbsps thickened/ heavy/ double cream whisked
• 4 tbsps of ghee
• 1 cup chicken stock
• Salt to taste

How to make Mughlai Chicken

• Grind the almonds into a fine paste and keep aside.
• Heat the ghee in a pan and fry the onions till they are translucent.
• Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.
• Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala. Add the chicken and fry till sealed (chicken turns opaque).
• Add the stock, salt to taste and cook till the chicken is done.
• Whisk the cream to ensure that there are no lumps in it.
• Add the cream and the almond paste to the chicken and stir well.
• Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately.
• Mughlai Chicken is ready to serve after a few minutes with naans (Indian flatbread made in a tandoor or oven).