Contents

1. Chinese Chilli Chicken....................................................................................................................1

2. INDIAN CHILLI CHICKEN RECIPE.....................................................................................................2
3. MURGH AFGHANI RECIPE (Chicken With Melon Seed)..............................................................4
4. CHICKEN BIRYANI...........................................................................................................................4
5. CHICKEN TIKKA MASALA RECIPE....................................................................................................5
6. MURGH DO PYAAZA RECIPE..........................................................................................................7
7. CHICKEN KEEMA AND EGG RECIPE................................................................................................9
8. CHICKEN SALAMI RECIPE.............................................................................................................10
9. ROYAL CHICKEN RECIPE...............................................................................................................11
10. BIRYANI BADSHAHI RECIPE......................................................................................................13

1. Chinese Chilli Chicken

Ingredients for chinese chilli chicken:

500 -600 gms Boneless Chicken

2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry
Preparation:

 Cut the boneless chicken pieces into1 " cubes.

 Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and

marinate chicken pieces in the the mixture for about 10-15

minutes.

 Heat oil and deep fry the marinated chicken pieces till golden

brown.

 Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic

paste and green chilies and sauté for few seconds.

 Add 2 cups of chicken broth or water. Bring to boil and add sugar,

pepper powder, salt , ajinomoto and remaining Soya sauce.

 Add fried chicken pieces to it and cook for few minutes.

 Dissolve the remaining corn flour in 1/2 cup water and add to the

curry stirring constantly to avoid lumps.

 Cook for 2-3 minutes.

 Serve chinese chili chicken hot garnished with chopped green

onion tops.

 Chinese chili chicken goes well with steamed / boiled rice.

 2. INDIAN CHILLI CHICKEN RECIPE

Ingredients:

500-600gms. boneless chicken (cut into1-inch cubes)

2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry

How to make chili chicken :

 Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and

marinate chicken pieces in the the mixture for about 10-15

minutes.

 Heat oil and deep fry the marinated chicken pieces till golden

brown.

 Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic

paste and green chilies and sauté for few seconds.

 Add 2 cups of chicken broth or water. Bring to boil and add sugar,

pepper powder, salt , ajinomoto and remaining Soya sauce.

  Add fried chicken pieces to it and cook for few minutes.

 Dissolve the remaining corn flour in 1/2 cup water and add to the

curry stirring constantly to avoid lumps. Cook for 2-3 minutes.

 Serve chilli chicken hot garnished with chopped green onion tops.

Goes well with steamed / boiled rice.

3. MURGH AFGHANI RECIPE (Chicken With Melon Seed)

Ingredients:

1 Small whole Chicken

1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

How to make chicken afgani:

 Clean the chicken and keep aside.

 Make a paste of all the ingredients and marinate the whole

chicken well with this. Keep marinated for four hours.

 Grill in a tandoor (charcoal grill) till golden.

 Serve the murgh afgani hot with onion rings.

 4. CHICKEN BIRYANI

Ingredients:

2 cups Basmati Rice

3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:

 Mix tomato puree, yogurt, ginger garlic paste, green chilli paste,

red chilli powder, turmeric powder, roasted cumin powder, garam

masala, coriander powder and salt. Stir well.

 Marinate the chicken with this mixture and keep aside for 3-4

hours.

 Heat oil in a pan. Fry the onions until golden brown.

 Add the marinated chicken and cook for 10 minutes.

  Add 4 cups of water to the rice. Mix saffron in milk and add to it.

 Add cardamom powder. Add the chicken pieces.

 Pressure cook the rice. Mix gently.

 Garnish with green coriander leaves and serve hot.

5. CHICKEN TIKKA MASALA RECIPE

Ingredients:

Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Preparation:

 Whisk all of the ingredients in Part A together in a large bowl. Add

the chicken breast, cut into 2 inch cubes.

 Marinate overnight in the refrigerator. Preheat oven to 350º F.

Bake the chicken for 8 minutes, basting with margarine twice.

Drain excess marinade and bake for another 2 minutes.

 While doing this, make the sauce in Part B. Deseed and chop

green chilies. Put tomatoes, tomato paste and tomato puree in a

pot and add approximately 4-1/4 cups of water.

 Add ginger and garlic paste, green chilies, red chili powder,

cloves, cardamoms, and salt. Cook over low heat until reduced to

a thick sauce. Strain through a strainer and bring to a boil. Add

butter and cream. Stir.

 If the sauce tastes sour, add honey to taste. Add fenugreek and

ginger juliennes, stir, and serve with the chicken tikka masala
 6. MURGH DO PYAAZA RECIPE

Ingredients:

1 chicken
1/2 -1 tsp salt
2 tbsp lemon juice
3/4th cup ghee
4 large onions (chopped)
2 flakes garlic (crushed)
2 cups /142ml curd / plain yogurt
11/4th cups water

Spices

6 cloves
1 brown cardamom
12 black peppercorns
2 pieces cinnamon stick
1/2 tsp ground ginger
1 tsp turmeric powder
1 tsp red chili powder

Garnish

1 tsp garam masala powder

225gms tomatoes (peeled & halved)
1 medium onion (chopped and fried)

How to make murg do pyaaz:

 Cut the chicken into four or eight pieces. Mix the salt and lemon

juice and rub all over the chicken. Set aside for 30 minutes.

 Heat the ghee in a deep pan and add the first four spices. Stir

well then add the chicken, onion ,garlic and remaining spices.
  Cook gently for 15 minutes, stirring continuously.

 Add the curd / yogurt and stir for 5 minutes over a low heat. Add

the water, cover and simmer for 40-50 minutes, or until the

chicken is tender.

 Sprinkle the top with garam masala powder, arrange the

tomatoes around the dish and cover with the onion.

 Cook murgh do pyaaza over moderate oven (180 degree C, 350

degree F, gas mark 4) for 10 minutes before serving.

7. CHICKEN KEEMA AND EGG RECIPE

Smack your lips for this mouthwatering dish made with chicken keema,
thai curry paste, mustard paste, hard boiled eggs and spices.

Ingredients:

1 cup chicken keema

2 tbsp oil
1 tsp garlic 9 chopped)
1 tsp ginger ( chopped)
1 small onion chopped
2 tomato chopped
1 tsp jeera powder
1 tsp dhaniya powder
1/2 tsp turmeric powder
1 tsp Thai curry paste ( red)
8-10 curry leaves
2 tbsp hot –n sweet sauce
1/2 tsp mustard paste
4 hard boiled eggs.
Salte to taste.
For Garnishing
1 double fried egg
1 tbsp coriander chopped

How to make chicken keema and egg:

 Heat , oil, saute the garlic, ginger, onion, add in tomatoes

powdered spices, salt to taste.

 Thai curry paste, curry leaves,

 Add in the keema and saute for a few seconds and add in the

hot-n- sweet sauce and mustared paste.

 Simmer the keema for 8-10 minutes on a medium flame.

 Fry the keema on high flame for 2-3 minutes.

 Add a little water and cook for another 15 minutes.

 Finally mix in the shredded egg and serve hot garnished with

wedges of hard boiled eggs and chopped coriander.

8. CHICKEN SALAMI RECIPE

A mouth watering recipe of chicken salami along with mushrooms,

onions and tomatoes.

Ingredients:

1 tblsp butter
300g shaved salami, sliced
1 large onion chopped
1 small pckt mushrooms, chopped
3 tblsp tomatoe puree
5-6 cloves of garlic
Salt and pepper to taste

How to make chicken salami:

 Heat butter in a large pan.

 Add the chopped onions, mushrooms, garlic and sauté for two

minutes

 Now add the tomatoe puree and let it roast for a while

 Add the salami pieces and mix well.

 Add the salt and pepper

 Serve hot topped with sour cream

9. ROYAL CHICKEN RECIPE

Ingredients:

12 large Drumsticks of Chicken

75 gms Desi Ghee
100 gms sliced Onion (Pyaj)
6 small Cardamom (Chotti Elaichi)
2 big Cardamom (Motti Elaichi)
3 Cloves (Lavang)
1 stick Cinnamon (Tuj/Dalchini)
25 gms strained Garlic Paste (Lasun Paste)
25 gms strained Ginger Paste (Adrak Paste)
10g Tazza Dhania
4.5 gms Turmeric (Haldi)
3 gms Red chili Powder (Lal Mirchi)
Salt (Namak)
100 gms Yoghurt
1 litre clear Chicken Stock
60 ml Cream (Malai)
1/2 Nutmeg (Jaiphal)
12 Tazza Dhania

How to make royal chicken top:

 Clean, remove the skin and debone the chicken.

 Cut each breast into three equal sized pieces widthwise.

 Wash them and pat dry.

 Heat ghee in a pan.

 Combine onions, green cardamom, black cardamom, cloves and

cinnamon.

 Fry over medium heat till onions becomes translucent and glossy.

 Combine garlic and ginger pastes.

 Stir for 30 seconds.

 Combine coriander, turmeric and red chilli powders and stir.

 Then combine 120 ml cup of chicken stock and salt and stir well.

 Take it to a boil.

 Reduce the heat and let it simmer.

 Stir constantly so that onions are mashed properly.

 Remove pan from heat.

 Mix in in yoghurt.

 Return pan to heat and stir fry until the liquid evaporates.

 Combine 480 ml cup of chicken stock.

  Take it to a boil.

 Reduce heat.

 Cover it and let it simmer.

 Stir occasionally for 5 minutes.

 Combine grated nutmeg and stir it well.

 Cover and let it simmer over very low heat till the gravy is of thin

sauce type.

 Remove it from the heat.

 Adjust seasoning.

 Pour in a bowl.

 Garnish with coriander.

 Serve with phulka.

10. BIRYANI BADSHAHI RECIPE

Ingredients:

1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

How to make biryani badshahi:

 First wash and soak rice.

 Then fry sliced onions to a golden brown color.

 Soak saffron in water.

 Now grind ginger, red chillies, garlic and almonds and fry these in

butter.

 Add it to the mutton and salt and stir for 5 minutes.

 Now add water and cook onlow flame till meat becomes tender

and about 1 cup of gravy is left.

 Boil rice with salt in another pan.

 Put curd into a piece of muslin cloth and let the water drain away.

 Add cloves, cardomoms, cumin seed, mint leaves, chopped

chillies and coriander in drained curd.

 Strain the saffron water and add lemon juice.

 Add all this to mutton.

 Sprinkle half of the boiled rice over the mutton and then spread a

layer of fried onion and then of rice again.

 Now pour milk and some butter and cover the vessel.

 Seal the edges of the pan with flour paste.

 Place the can on flame for one hour.

 Serve it very hot with some curry.