• 3 tablespoons
• 3 tablespoons
• 1 cup
• 1 inch
• 4 cloves
• 1 cut-up
• 2 bay leaves
• 3 tablespoons
• 1
• 5
• 5
• 1 teaspoon
• 1 teaspoon
• 1 teaspoon
• 1/8 teaspoon
• 1 tablespoons

• tomato sauce
• plain yogurt
• water
• cube of ginger
• garlic
• skinned chicken
• bay leaves
• oil
• cinnamon stick
• cardamom pods
• whole cloves
• hot pepper flakes
• turmeric
• salt
• pepper
• lemon juice

1. Mix the tomato sauce, yogurt and water and set aside.
2. Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil remove the chicken from skillet and lower heat.
3. Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
4. Add the garlic and ginger paste and the turmeric.
5. Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
6. Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

Chicken Moglai

• 1 big
  
• 12 oz
  
•  2 medium size
  
• 2 tablespoons
  
• 1 ½ Inch
  
• 9
  
• 6
  
• 2 (1 ½ inch)
  
• 4
  
• 4 teaspoon
• 6 teaspoon
  
• 27 fl
  

• Chicken
  
• Butter or ghee (not salted)
  
• Onions
  
• Salt
  
• piece ginger, peeled and grated
  
• Garlic cloves, crushed
  
• Green cardamoms
  
• cinnamon sticks
  
• Eggs
  
• Sugar
  
• Ground almonds
  
• Cream Flaked almonds to garnish
  

1. Wash the Chicken and skinned, meat removed and cut into chunks
   
2. Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
   
3. Add the ginger, garlic, cardamoms, and cinnamon sticks.
   
4. Stir-fry until the onions are golden brown.
   
5. Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
   
6. In a small bowl, mix together the eggs, sugar, ground almonds and cream.
   
7. Lower the heat to “very low” and pour the egg and cream mixture into the wok.
   
8. Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce or the eggs and cream will curdle.
   
9. Serve garnished with flaked almonds.
   

Roast Chicken

• 2 Small  
  
• 3 tablespoons 
  
• 3 chopped  
  
• 1 cup  
  
• 4 teaspoon
  
• 1 tablespoons
  

• ready-roasted chickens 
  
• Vegetable oil 
  
• chopped garlic cloves 
  
• chicken stock 
  
• Balti masala paste
  
• Finely chopped coriander leaves
  

1. Skin and bone the chicken, cutting the meat into chunks.
   
2. Add the oil or ghee to your karahi, heat, and quickly stir-fry the garlic before it browns, add the chopped onions and fry until translucent.
   
3. Add the chicken, then the masala paste.
   
4. Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts).
   
5. Add coriander leaves and serve in Balti bowls.
   

Chicken Tikka

·        Chicken
·        Yoghurt
·        Pressed Garlic & Ginger
·        Lemon Juice
·        Red Chilli Powder
·        Olive Oil
·        Salt

1. Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.
   
2. Mix yoghurt, ginger, garlic, chili powder, salt and pepper in a bowl.
   
3. Place chicken into marinade for 2 hours.
   
4. Thread chicken pieces onto skewers.
   
5. Brush with olive oil and place on BBQ for 6 minutes or more on each side.
   

Chicken Masala

• 1 kg
  
• 4 tablespoons
  
• 1 tablespoon
  
• 1 cub
  
• 1 tablespoon
  
• 1 tablespoon
  
• 2 teaspoon
  
• 2 teaspoon
• 1/4 cup oil
  
• 1 tablespoon
  

• Chicken
  
• plain yoghurt
  
• turmeric powder
  
• onion, finely chopped
  
• ginger powder
  
• garlic powder
  
• chili powder
  
• coriander powder
  
• oil
  
• Salt
  

1. Cut chicken into pieces and marinate with curd and salt and keep aside for an hour.
2. Heat oil and fry turmeric.
3. Add onion and fry till light brown.
4. Then add ginger and garlic mixed in a tbsp. of water and stir well.
5. Then add chili and coriander mixed in 4 tablespoons water. Stir well until the oil comes out clear.
6. Now add the chicken and sufficient water to make good sauce.
7. Cover and let cook on gentle heat till chicken are done.

• 12 Chicken
  
• 1 cup
  
• 1 ½ tablespoons
  
• 1 tablespoon
  
• 2 tablespoon
  
• 1 tablespoon
  
• 1 tablespoon
  
• 2 tablespoons
  

• drumsticks or plain yoghurt
  
• red chili powder
  
• ginger powder
  
• coriander powder
  
• garlic powder
  
• cumin powder
  
• gram masala
  
• salt
  

1. Wash the Chicken and Prick the chicken pieces with a fork all over.
2. Apply the tenderizer to the chicken pieces and let it stand for an hour or so.
3. The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
4. Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
5. Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
6. Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
7. Cover the bowl with a lid and let it stand for 6 hours.
8. If you plan to marinade for 12-15 hours, put it in the refrigerator.
9. The more time it is marinated, the better it will absorb the spices and the tastier it will be.
10. When you are ready to grill the chicken, apply melted butter to the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
11. Turn over the chicken pieces when they look brownish red in color or darker if you prefer it well done.
12. Slice finely onion into rings; add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
13. Lemon juice sprinkled on the cooked pieces also adds to the flavor, if you wish.

• 300 grams
  
• 2″ pieces
  
• 2 teaspoon
• ¼ tablespoon
  
• 2 tablespoons
  
• 1 teaspoon
• 1 chopped
  
• 1 ½ tablespoon
  
• 3 teaspoon
• 2 teaspoon
• 2 (blended smoothly)
  

• Chicken
  
• Cinnamon
  
• Ginger & garlic paste
  
• Turmeric powder
  
• Chilly powder
  
• Coriander powder
  
• Onion
  
• Orange color
  
• Butter
  
• Oil
  
• Tomatoes
  

1. Wash the Chicken and cut into small pieces
   
2. Fry onions in oil till transparent.
   
3. Add cinnamon and let it fry.
   
4. Then add ginger & garlic paste along with a little water. Stir continuously.
   
5. Add turmeric, chilly, coriander powder with salt and mix well.
   
6. Pour in tomato puree, cashew & almond paste - mix well with water.
   
7. When it starts to boil add the chicken which should be mixed with a little color.
   
8. Then add sufficient water for the chicken to boil.
   
9. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with rice.
   

 

• 750 g
  
• 1 ½ tablespoons
  
• 3 teaspoons
  
• 4 tablespoons
  
• 2
  
• 5 cloves
  
• 1 tablespoon
  
• 1 teaspoon
  
• 1/2 teaspoon
  
• 1/2 teaspoon
  
• 2
  
• 1 1/2 teaspoons
  
• 2 tablespoons
  

• Chicken gizzards
  
• Ground coriander
  
• Ground cumin
  
• Oil or ghee
  
• Medium onions, finelychopped
  
• Garlic, finely chopped
  
• Finely chopped fresh ginger
  
• Chili powder
  
• Ground turmeric
  
• Ground fenugreek, optional
  
• Ripe tomatoes, chopped
  
• Salt
  
• Chopped fresh coriander leaves
  

1. Wash and clean the gizzards well, leave to drain in colander.
   
2. Put the ground coriander in a small dry pan and stir over low heat for a few minutes until roasted to a fairly dark brown and giving out a pleasant aroma.
   
3. Turn the coriander on to a plate.
   
4. Roast the cumin in the same way.
   
5. Heat the oil in a large heavy saucepan.
   
6. When hot, put in onions, garlic and ginger.
   
7. Fry, stirring, until onions are soft and start to turn golden brown.
   
8. Add the chili powder, turmeric, fenugreek and the previously roasted coriander and cumin.
   
9. Cook, stirring for 1 minute, then add the tomatoes and salt and stir well
   
10. Add the chicken gizzards and stir until they are well coated with spice mixture.
    
11. Add hot water to cover and simmer for 1 hour or until gizzards are tender.
    
12. Sprinkle with coriander leaves, stir and cook for 5 minutes longer.
    
13. Serve hot with rice.