1.

Chicken Kholapuri
Ingredients:
2 lbs Chicken pieces
1 Onion to slice and brown.
1 Onion chopped finely.
1/2 cup chopped Tomatoes.
Garlic and Ginger Paste.
1Tbsp Khus Khus
1Tbsp White sesame seeds
4 Tbsp Coconut dessicated
Turmeric powder
Chilli powder
Garam Masala powder
Salt to taste.
Preparation method:
1. Marinate the chicken pieces in 1Tbsp each of garlic and ginger and 1tsp of Turmeric pwd for 1/2 to 1
hr.
2. Dry fry khus khus, sesame seeds and coconut until brown.
3. Heat little oil and fry sliced onions until brown. Grind the browned onions and Khus Khus mixture and
set aside.
4. Now in a big vessel, heat oil and add chopped onions and fry a while, add 1/2 tsp each of ginger and
garlic paste and fry. Now add chili powder and fry. Add the chopped tomatoes and fry until oil
separates.
5. Add the chicken pieces and mix , add lot of water and allow couple of boils. Now add the ground
coconut paste , add salt and garam masala powder and cover and cook until done.
Serve hot with rice or rotis.

2. Chicken Liver Fry

Ingredients:
1 lb chicken livers
1 medium sized onion chopped
1 tsp ginger paste
1 tsp garlic paste
Pinch of turmeric
Salt to taste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1 medium sized tomato
Fresh coriander leaves
Oil about 5 tbsp
Red chili powder
Preparation method:
1. Clean the chicken livers and pressure cook it along with some salt & water. Four whistles on high
heat should be enough. Take the livers out from the cooker but retain the water separately.
2. Now in a frying pan heat the oil and fry the onion and garlic paste till golden brown. Then add the
ginger paste and fry for another 2 minutes.
3. Add the garam masala powder, chili powder, tomato, cumin powder, coriander powder, salt and
turmeric powder to the onion paste and keep frying till you get the aroma of the fried spices.
4. Now add the cooked livers to the pan and fry for another 2 to 3 minutes. Garnish with coriander
leaves.
Serve hot with parathas or rotis.

3. Chicken Onion

Ingredients:
1/2 kg Chicken
1 kg Onion, thinly chopped
2 bay leaves
2 cinnamon
15 flakes of garlic
3 tbsp ghee
2 tsp chilli powder
100 gm tomatoes
1" ginger
1/4 cup curds
1/2 tsp haldi
Handful of coriander leaves
2 cloves
1 caradamom
Salt to taste
1/2 cup water
Preparation method:
1. Clean, wash and cut chicken into 1" pieces. Grind garlic and ginger. Add this paste to chicken pieces
and marinate for 30 mins.
2. Heat ghee, add onions and fry till golden brown Add bay leaves, cloves, cinnamon, cardamom.
3. Now add tomatoes, haldi and chilli powder
4. Add chicken pieces and 1/2 cup of water
5. Add beaten curd. Cook on slow fire
6. Sprinkle coriander leaves on top.

4. Chicken Pakoda

Ingredients:
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
Salt and chilli powder to taste
Clove and elaichi powder
Oil.
Preparation method:
1. Make semi liquid paste of corn flour and custard powder by adding water and salt, chilli and
elaichi clove powder .
2. Mix the chicken pieces with the semi liquid paste and keep aside for 30 mts and later fry in oil.

5. Chicken 65

Ingredients:
2 chicken breasts-skinned, cut bite sized1 tsp chilli powder1 tsp salt1/2 tsp black pepper powder2 egg
whites2 tbsp cornflour2 tbsp maida1 cup butter milk2 tbsp ginger-garlic paste2 tbsp oil1 1/2 tbsp lemon
juice oil for deep-frying.

Preparation Method:
1.

Mix the chicken, salt, black and red pepper and keep aside for half an hour then mix in the
cornflour, maida and egg white.

2.
Heat the oil for deep-frying and fry chicken pieces first over high heat, then medium, till
through and a light brown.

cooked

3.
Heat two tablespoons of oil and add garlic and ginger pastes and fry till brown. Lower
heat to medium and add butter-milk,
and salt to taste.

the

4.

Bring to a boil and add the chicken pieces. Raise heat to high and cook, while stirring
periodically, until the liquid is absorbed /evaporated and the chicken looks dry.

6. Chicken Tikka Masala

Ingredients:
Chicken - 500 gms boneless pieces
For Marinating:
Ginger and garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tspn
Coriander powder - 1 tspn
Garam masala - 1 tspn
Cumin powder - 1/2 tspn
Salt
Curd - 1/2 cup beaten well
For the gravy
One onion chopped
Tomato puree 2 tspns
Turmeric powder- 1/4 tspn
Coriander powder 2 tspn
Chilly powder -1 1/2 tspn
Ginger and garlic paste - 1 tspn
Salt to taste
Oil 3 thsp
Garam masala powder - 1/2 tspn
Coriander leaves finely chopped for garnish
Cream 1 tspn optional for garnish
Preparation Method:
1. Marinade for one hour. Then put this on skewers and grill till cooked. Or you can put it on a pan and
let the flame be low or even bake it till done.
2. Heat oil in a vessel, fry onions and add ginger and garlic paste. Let it fry well till the oil separates.
3. Then add all the powdered masala, and the tomato puree, salt to taste add a little water and let the
gravy thicken.