Chicken 

              compiled by Eddy Joel  
Boneless Chilli Chicken
INGREDIENTS

350 gm boneless chicken-diced

1 egg-slightly beaten
1/2 cup cornflour
1/2 tsp garlic paste
1/2 tsp ginger paste
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced or to taste (remove the seeds if too
hot)
1 tbsp soya sauce
2 tbsp vinegar
some greens for garnish

METHOD

Mix together the chicken, egg, cornflour, garlic and ginger paste, and enough water so that the
chicken pieces are 'coated' with the batter. Leave thus about half an hour.

Heat the oil and deep fry the chicken pieces over high heat to begin with and then lower the heat
till chicken is cooked through. Drain on absorbent paper till required.

Heat 2 tbsp oil in a wok, and stir fry the onions in it over high heat till they look 'wet'.

Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the
chicken.

Mix well, and serve garnished with some greens.

Butter Chicken
INGREDIENTS

700 gm raw chicken

Marinade
1 tsp red chilli powder
1 tsp ginger garlic paste
salt to taste
½ kg curd
Gravy
100 gm white butter
½ tsp black cumin seeds
½ kg tomato - pureed
½ tsp sugar
1 tsp red chilli powder
salt to taste
prepared chicken
75 gm white butter
100 gm fresh cream
4 sliced green chillies
½ tsp crushed fenugreek leaves

METHOD

For the marinade,mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is
ready.

Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three
fourth done.

For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli
powder and salt. Mix it well.

Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed
fenugreek leaves.

Cook till chicken is done.

Butter Chicken is ready to eat.

Serve hot with rice or naan.

Calicut Chicken Biryani

INGREDIENTS

Marinade
½ kg chicken
½ cup yoghurt
25 grams coriander leaves
25 grams mint leaves
10 grams curry leaves
½ tsp cumin seeds
1 tsp coriander seeds
½ tsp aniseed powder
25 grams chopped green chillies
20 grams garlic
2 tsp chopped ginger
½ tsp turmeric powder
1 tsp lime juice
1 tsp poppy seed paste

Main preparation
1 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cardamom seeds
4-5 curry leaves
4-5 cloves
1 chopped onion
250 grams broken rice
½ litre water

biryani masala
2 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cloves
4-5 cardamom seeds
1 nutmeg
100 grams onions
1 medium tomato cut in 4

METHOD

For the Marinade, mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds,
coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and
poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour.

For the rice, heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry
leaves and cloves. Add onions and sweat till they turn translucent.

Add washed and cleaned rice. Cook till rice turns translucent. Add water.
When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15
minutes. The rice is done.

For the Biryani Masala, heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom
seeds, nutmeg and cloves.
Add onions and sauté till brown. Add tomatoes. Add marinated chicken.

Cover pan and cook for at least 5 minutes on a medium flame.

Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken. Layer
the serving bowl with alternating layers of rice and the chicken masala.
Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

Chicken Biryani
INGREDIENTS

1 tsp salt
red chilli powder according to taste
turmeric powder according to taste
1 chicken
2 onions
1 tbsp chopped ginger
1 tbsp chopped garlic
2 tbsp chopped coriander
1 tsp cumin seeds
6 cardamoms
6 cloves
1 tsp cinnamon powder
350 ml yogurt
500 gm half cooked rice
3 tbsp oil
½ cup browned onions
1 tbsp lemon juice
METHOD

Grind together the onions, ginger and garlic. Mix the onion paste, salt, chilli powder and
turmeric and marinate the chicken in it for 2-3 hours.

Heat oil in a pan, add cumin, cardamom, clove and cinnamon. When they splutter, add the
marinated chicken and cook until tender. Mix in the chopped coriander.

Take a heavy pan and arrange the chicken and rice in layers. Squeeze a lemon on the top layer
and scatter browned onions.

Seal the pan with atta and cook over a very slow flame for 40-50 minutes. Serve hot.

Chicken Biryani
INGREDIENTS
(Serves 4)

1 ½ tsp salt
red chilli powder according to taste
turmeric powder according to taste
1 chicken
2 onions
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp chopped coriander
6 cardamoms
6 cloves
½ tsp cinnamon powder
350 ml yoghurt
500 gm half cooked rice
3 tbsp oil

METHOD

Grind all ingredients except chicken and rice. Marinate the chicken in the mixture for 2-3 hrs.

Heat oil in a pan. Add the marinated chicken and cook until tender.

Take a heavy pan and arrange the chicken and rice in layers. Squeeze a lemon on the top layer
and scatter browned onions.

Seal the pan with atta and cook over a very slow flame for 40-50 minutes.

Serve hot.

Chicken Chettinad (Spicy Chicken as made by Chettiars)

INGREDIENTS

500 gm chicken
75 ml oil
150 gm onions
100 gm tomatoes
02 gm cinnamon sticks
02 gm cloves
02 gm cardamoms
05 gm cumin
02 gm curry leaves
10 gm turmeric powder
salt
25 gm coriander leaves

Paste
100 gm onions
50 gm ginger
50 gm garlic
50 gm fennel seeds
20 gm cumin seeds
25 gm peppercorns
10 gm red chillies
100 gm coconut

METHOD

Grind the ingredients for the paste. Clean and cut the chicken into 16 pieces.

Marinate the chicken with the paste.

Chop the tomatoes, coriander leaves and the onions.

Heat oil and add the cinnamon, cardamom, cloves and cumin, Sauté. Add the chopped onions
and the curry leaves.

Sauté until the onions are golden. Add the tomatoes and sauté for 5 minutes.

Add the marinated chicken and turmeric powder. Sauté for 10 minutes, sprinkling water at
intervals.

Add enough salt, cover with a lid and cook until done.

Add more chilli or pepper if required. Serve garnished with coriander leaves.

Chicken Curry
INGREDIENTS

1 chicken - skinned and jointed

2 tbsp oil/ butter
2 ground onions
½ tsp kashmiri mirch
1 ½ tbsp roasted, ground fennel seeds
1 tsp ginger powder
3 large tomatoes - skinned, deseeded and chopped
2 cloves
2 large cardamoms
350 ml water/ stock

METHOD

Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.

In the same oil, sauté onions until golden brown in color. Add the chilli powder, fennel seeds and
ginger powder. Stir well and season with salt.

Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/
stock. Bring to a boil.
Return chicken to the pan and simmer over a gentle flame until tender.

Strain the juices and serve with the chicken

Chicken Fried Rice

INGREDIENTS

1 cup rice
1 tbsp salt
120 gm oil
2 tsp garlic paste
1 cup spring onions-chopped fine
3/4 cup cooked and finely chopped chicken
2 tbsp celery-finely chopped
2 tsp soya sauce
1 tbsp vinegar
1 tsp chilli sauce
METHOD

Boil the rice with 1 tsp salt and 1 tbsp oil, till ‘bite-like’. Drain and rinse under cold water. Leave
in the colander and work 1 tbsp oil into it.

Heat the rest of the oil and sauté the garlic and onions, till onions are a light brown.

Add the chicken and stir-fry till well mixed.

Add the Soya sauce, vinegar and chilli sauce, mix well and add the rice.

Stir till rice and chicken are well mixed and serve.

Chicken Cafreal
INGREDIENTS

2 pieces chicken
1 cup water
½ tsp salt
2 tbsp chopped coriander
1 piece cinnamon
6 cloves
1 small piece ginger
5 green chillies
6 pieces garlic
½ tsp cumin seeds
2 pieces cardamom
1 tsp vinegar
4 tsp white rum
4 tbsp oil
10 onion rings

METHOD

Add salt to chicken and cook in water on full flame for 3 minutes.

Grind coriander, cinnamon, cloves, ginger, green chillies, garlic, cumin seeds, cardamom,
vinegar and white rum to a paste.

Add paste, two tbsp oil and onion rings to the cooking chicken and reduce flame to low.

After ten minutes add two more tbsp oil and white rum. simmer on fire till all the water
evaporates and the chicken readies.

Serve hot with salad and chips.

Chicken Jhalfrezi
INGREDIENTS

500 gm boneless chicken-cooked and cubed

1 cup oil
1 tsp cumin seeds 1 tsp
1 cup onions-sliced
2 tsp ginger-garlic paste
1 cup tomatoes-thickly sliced
1 tbsp green chillies-chopped fine
2 tsp salt or to taste
1 tsp Kashmiri chilli powder
1 tsp garam masala
coriander leaves to garnish

METHOD

Heat the oil, add the cumin and when it splutters add the chicken and sauté over high heat till it
looks a bit fried.

Remove chicken and add chopped onions, ginger-garlic paste and tomatoes and sauté over high
heat till glossy.

Add the green chillies, salt and chilli powder. Stir-fry till well mixed.
Add chicken, and sauté well mixed. Add garam masala stir-fry and serve hot, garnished with the
coriander leaves.

Chicken Rogini (Red Chicken)

INGREDIENTS

1 kg chicken-cut into 8 pieces-marinated with 2 tsp each of ginger & garlic paste for an hour
1/4 cup ghee
4 cloves
1/8 tsp cinnamon-broken small
1 tsp chilli powder
1/2 cup hung curd
1 1/2 tsp salt or to taste
1/2 tsp garam masala
1/2 tsp kewra essence or water
METHOD

Heat the ghee and add the cloves, cinnamon and chilli powder. Add the chicken and sauté over
high heat, till a little opaque. Add the yogurt and continue sautéing over high heat till well
mixed.

Lower the heat and simmer uncovered, till fat separates, stirring occasionally to avoid scorching.
By now it should be tender.

Add the salt, garam masala and kewra. Adjust the water according to the consistency you desire,
and serve hot.

Crisp Chicken Wings

INGREDIENTS

6 chicken wings-pricked 2-3 places

1 egg-slightly beaten
1 cup cornstarch / cornflour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
oil for deep-frying
METHOD

Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so
that the chicken pieces are `coated' with the batter. Leave thus about 1 an hour.

Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat
till wings are almost cooked through. Drain on absorbent paper.

Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent
paper and serve.

Fried Chicken
INGREDIENTS

1 chicken-cut into 6 pieces

2 eggs
1 tsp garlic paste
1/4 cup refined flour
dash of black pepper
1 tsp salt or to taste
powdered bread crumbs to coat the chicken
oil for deep-frying
METHOD

Place the chicken, eggs, garlic paste, refined flour, black pepper and salt in a bowl and mix well.
Leave thus for at least an hour.

Lift the pieces and coat with the breadcrumbs and keep aside.

When ready to serve, heat the oil till a piece of bread thrown in comes up at once. Place as many
chicken pieces as come in without touching each other.

Turn once and lower the heat and let fry to a golden and then turn once again till golden on both
sides. Drain on absorbent paper and serve.

Note: In case you want to serve later, fry them for a short while on both sides, not letting them
brown, and fry again to a golden color before serving.

Ginger Garlic Chicken

INGREDIENTS

1 chicken-cut up into small pieces, (about 16)

2 tbsp cornflour
1/4 cup oil
1 large onion-sliced finely
2 tbsp grated ginger
10 cloves garlic-finely chopped

Sauce ingredients to be mixed together

2 tsp soya sauce
1/2 cup water
1 tbsp vinegar
1/4 cup tomato puree
1 tsp salt or to taste
1/4 tsp powdered black pepper
1 tsp cornflour
METHOD

Wash chicken pieces and wipe dry. Put these and cornflour into a paper or plastic bag and shake
well to coat chicken well. Remove and dust off the excess flour and keep aside.

Heat oil in a kadahi. Add chicken pieces first over high heat then lower the heat and fry till
golden and cooked through. Drain well and keep aside.

In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.

Add chicken, turn around a few times and then add the mixed sauce ingredients. Stir fry till the
sauce thickens a bit and serve hot.

Herb Stuffed Chicken

INGREDIENTS
(Serves 4)

4 de-boned chicken legs with skin

2 tbsp lime juice
2 tsp chopped garlic
1 tbsp chopped spring onion
salt and pepper
50 gm butter
pared rind and juice 2 limes
125 ml chicken stock
1 ½ tsp corn flour
1 tbsp water
1 tbsp chopped garden herbs
½ tsp sugar
¼ tsp mild chilli powder
1 tbsp melted butter

METHOD

Place chicken skin-side down on a board. Sprinkle on 2 tbsp limejuice, garlic, spring onion and
seasoning.

Heat butter in a pan, add chicken to pan with rind and juice of 2 limes.
Season.

Sauté until cooked.

Strain juices from pan. Add stock, return to the flame and thicken with corn flour. Season and
add herbs.

Sprinkle remaining ingredients over chicken and grill until crisp.

Serve hot with the gravy.

Kolhapuri Chicken
INGREDIENTS

1 kg chicken
2/3 cup yoghurt
1 tsp turmeric powder
2 tsp red chilli
1 tsp garlic paste
salt to taste
1 tsp lime juice
2 tsp corn or peanut oil
1 bay leaf
2 pieces cinnamon
6 pieces cloves
½ tsp crushed black pepper 2 medium onions
2 tsp grated coconut
1 large cut tomato
2 tsp oil
1 tsp coriander leaves

METHOD

Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is
ready.

Add the cut chicken pieces to the marinade and leave aside for half an hour.

Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions.
Sauté till onions turn translucent. Add grated coconut. Sauté till coconut color changes.

Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.

The Kolhapur masala is ready.

Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir
regularly.

Add paste and simmer on low flame for five minutes.

Kolhapur chicken is ready. Garnish with coriander leaves.

Serve hot with rice.