1. Chicken- 750 gms
2. Cooking oil- 2 tbsp
3. Basmati rice- 1½ cup
4. Chopped onions- 2
5. Yogurt- 1 cup
6. Ginger- 3-4 pieces
7. Garlic- 5-6 flakes
8. Cloves- 4
9. Black cardamoms- 3-4
10. Water to need
11. Salt to taste
12. Chopped coriander- 2 tbsp
13. Lemon- 1

Method:

1. Pour 3½ cups of water in a vessel and bring to boil.
2. Clean and wash the rice and add to boiling water.
3. Half cook the rice, drain the excess water and keep aside.
4. Now Cut the chicken into small pieces.
5. Grind ginger, garlic, cardamoms, cloves and onions and make a smooth paste.
6. Mix yogurt and salt into the onion paste, mix chicken pieces and stir.
7. Leave for 2 hours to marinate the chicken.
8. Heat oil in a large pan and add marinated chicken into the pan.
9. Cover the lid and cook on slow flame until the meat become soft.
10. Now spread half of the rice in a plate and half of the meat over the rice.
11. Again place a layer of rice over the meat.
12. Pour all the remaining meat over the second rice layer.
13. Squeeze the lemon over the meat and cook on slow flame, stir occasionally.
14. Cook for 15-20 minutes and garnish with chopped coriander.
15. Chicken biryani is ready to serve hot.

1. Boneless chicken- 750 gms
2. Grated cheese- 200 gms
3. Plain yogurt- 2 cups
4. Fresh cream- 4 tbsp
5. Green chilli paste- 1 tsp
6. Ginger-garlic paste- 1 tsp
7. Turmeric- ½ tsp
8. Garam masala- ½ tsp
9. Chopped coriander- 2 tbsp
10. Beaten eggs- 2
11. Oil for fry
12. Salt to taste

Method:

1. Cut the boneless chicken into 8-10 pieces.
2. Add yogurt, beaten eggs, turmeric, grated cheese and cream in a mixing bowl.
3. Add chilli paste, ginger-garlic paste, chopped coriander, garam masala and salt.
4. Rub the chicken pieces in to the yogurt mixture and leave for an hour.
5. Heat a grill pan and oiling the pan.
6. Set the chicken pieces onto skewers and transfer on grill pan.
7. Now bake the chicken pieces on slow flame.
8. Bake the chicken pieces from all the sides until they become light brown.
9. Serve hot with chutney or sauce.

1. Chicken- 500 gms
2. Yogurt- 1 tbsp
3. Mayonnaise- 2 tbsp
4. Bay leaves- 2-3
5. Lettuce leaves- 8-10
6. Fried almonds and cashew- 2 tbsp

Method:

1. Take a large pan, put the chicken in it and cover with water.
2. Add bay leaves and simmer it for 30 minutes or until it cooked well.
3. When it cool, remove the skin and cut into small pieces.
4. Add yogurt and mayonnaise in a bowl.
5. Add chicken pieces, almonds and cashew in bowl and mix well.
6. Place lettuce leaves evenly in a bowl and pour the chicken salad over the leaves.
7. Chicken salad is ready to serve.

Note:

• You can get mayonnaise sauce from market.
• If you want to make it at home, see the recipe for Mayonnaise Sauce.

1. Skinless Chicken- 1 kg
2. Vegetable oil/butter- 3 tbsp
3. Yogurt- 2 tbsp
4. Beaten eggs- 2
5. Onions- 3
6. Ginger slices- 3-4
7. Garlic flakes- 5-6
8. Green chillies- 2-3
9. Chilli powder- 1 tsp
10. Turmeric- 1 tsp
11. Coriander powder- 1 tsp
12. Garam masala- 1 tsp
13. Fresh thicken cream- ½ cup
14. Sugar- 2 tsp
15. Water- 1½ cup
16. Lemon juice- 2 tsp
17. Salt to taste
18. Chopped cashew and almonds

Method:

1. Take 2 of 3 onions, ginger and garlic in mixer and blend to make a fine paste.
2. Wash and clean the chicken and cut into 8 equal chunks.
3. Take ¼ of the onion paste, yogurt, pinch of salt and marinate the chicken chunks for 1 hour.
4. Chopped remaining one onion and green chillies.
5. Heat oil in a large pan and fry onion and chillies till they becomes light brown.
6. Pour the onion paste, chilli powder, turmeric and salt.
7. Add garam masala to the mixture and saute till the oil separates.
8. Now add chicken chunks and water, cover it and cook it for 15 minutes.
9. Take beaten eggs in a bowl and add sugar, lemon juice and cream, knead it well.
10. Add egg and cream mixture into the pan and simmer for 5 minutes till the chicken is tender.
11. Remove from heat and garnish with cashew and almonds.
12. Chicken mughlai is ready to serve.

1. Chicken bones- 500 gms
2. Water- 10-11 cups
3. Peppercorns- 1 tsp
4. Chopped onion- 1
5. Minced ginger- 1 tsp
6. Minced garlic- 1 tsp
7. Bay leaves- 2-3
8. Carrots(sliced)- 2
9. Chopped celery- 5 tbsp
10. Salt to taste

Method:

1. First of all clean and cut to the chicken bones.
2. Boil water in a pressure cooker and add all ingredients in to pressure cooker.
3. Cook for 25 minutes at slow flame, after that remove from the heat.
4. Open the lid and check it.
5. If the stock volume becomes too low then add some more water and boil for 2 minutes.
6. Filter the mixture through a sieve for clear chicken stock.
7. Serve it hot with salad and sandwiches.

1. 2 chicken breast halves(skinless, boneless) – cut into pieces
2. 3 tbsp – olive oil
3. 2 cloves garlic, cut into small pieces
4. 1 cup plain yogurt
5. 1 bay leaf
6. ½ tsp grated ginger
7. ½ tsp sugar(white)
8. 1 tsp cinnamon
9. ½ tsp cayenne pepper
10. 1 tbsp tomato paste
11. 1 onion(small size and chopped)
12. ¾ cup coconut milk
13. 1 tsp paprika
14. 3 tbsp curry powder
15. salt according to your taste
16. Juice of half lemon

Method

1. First heat olive oil in a skillet over medium heat.
2. Then saute the onion until turns to light brown.
3. Now stir for two minutes in curry powder, bay leaf, garlic, ginger, sugar, cinnamon, paprika, and salt.
4. Add tomato paste, chicken pieces, coconut milk, and yogurt.
5. Now make it boil, and lower the heat.
6. Simmer for about 20 minutes.
7. Finally remove bay leaf, and stir in lemon juice and cayenne pepper for about 5 minutes.

1. Chicken pieces- 4 cups
2. Boiled carrot- 1 cup
3. Butter/oil- 1½ tbsp
4. Chopped onions- 2
5. Black pepper powder- 1 tsp
6. Lemon juice- 1 tsp
7. Eggs- 4
8. Sugar- 1 tsp
9. Salt to taste

Method:

1. First of all heat butter/oil in a pan and add chopped onion.
2. Fry till the color of onion turn to golden brown.
3. Add chicken and fry again till the chicken turn to brown.
4. Now add boiled carrot and water, cook meat for few minutes at low flame.
5. After that strain the soup, cool the soup for removing the fat.
6. Again boil the soup and add white part of eggs.
7. Stir the soup when pouring eggs.
8. Finally add sugar, black pepper and salt and boiled again for 2-3 minutes.
9. Serve hot with lemon juice.

1. 500 gms boneless chicken pieces

Marinade for tikkas:

1. Oil for brushing- 1/2 tbsp
2. Plane yogurt- 1/2 cup
3. Garlic paste- 1 tbsp
4. Ginger paste- 1 tbsp
5. Soya sauce- 1/2 tsp
6. Lemon juice- 1 tbsp
7. Garam masala powder- 1/2 tbsp
8. Chat masala powder- 1/2 tbsp
9. Black pepper powder- one pinch
10. Salt to taste

Method:

1. Wash and cut the boneless chicken into small pieces, drain the water.
2. Then mix all ingredients of the marinade, add chicken pieces in it.
3. Marinate the mixture for at least 1 hour.
4. Preheat oven to 350° F and bake the chicken for 5 minutes(you can also use rotisserie).
5. Turn and brush the tikkas with oil, grilling them until they becomes crispy and golden brown.
6. Spread chat masala, Serve hot with chutney and rings of salad.

1. Chicken: 1 Kg, washed and cut into medium size pieces
2. Red chilli powder : 1 tsp
3. Curd : 3-4 tbsp
4. Turmeric powder : 1/2 tsp
5. Cashew Nuts : 9-10
6. Milk : 4-5 tbsp
7. Oil : 4 tbsp
8. Onions : 2, big size, finely chopped
9. Tomato : 1, big size, finely chopped
10. Ginger-Garlic paste : 1 tsp
11. Coriander Powder : 1 tsp
12. Cumin Powder : 1/2 tsp
13. Coriander leaves : 2 strands
14. Cinnamon : 2
15. Curry Leaves : 2 strands
16. Cloves : 4
17. Black Pepper Powder : 1/2 tsp
18. Salt to taste

Method:

1. Make the paste of red chilli powder, curd, salt, and turmeric powder.
2. Now marinate the chicken with the mixture made in previous step, leave it for 18-20 minutes.
3. Make a fine paste of milk and cashew nuts, keep aside.
4. Roast cloves, cinnamon, and some curry leaves for 1-2 minutes and powder finely.
5. Heat 2 tbsp oil in a wok/kadai.
6. Add the chopped onions into oil and fry until it becomes slightly pink or transparent.
7. Reduce the heat, add paste of onion, ginger and garlic, fry for 3-4 minutes.
8. Add cumin powder, pepper powder and coriander powder, mix well, fry for 1-2 minutes.
9. Add the tomatoes to above and cook it for another 4-5 minutes or till the oil separates.
10. Remove from the heat and leave masala to cool.
11. Once cooled, grind it into a paste and keep it aside.
12. Heat 2 tbsp of oil in a pan, add the marinated chicken pieces to this oil.
13. Cook on high flame for 5-6 minutes, reduce the heat to medium flame, cook for a further 4-5 minutes.
14. Now add the cashew nut paste, masala paste, and the powder mix of cloves, cinnamon, and curry leaves to the above cooked chicken and mix.
15. Keep cooking on medium heat until chicken pieces are soft enough and curry becomes thick.
16. Add salt according to taste.
17. Garnish it with coriander leaves, chicken masala is ready to serve.