- Chicken Tikka Chili Fry
Boneless chicken ½ kg
Capsicum 1 thinly sliced
Onion 1 thinly sliced
Tomato 1 sliced
Green chilies 4 cut diagonally
Orange color pinch
Butter 2 ounce
Chili powder 1 tsp
Roasted and crushed cumin 1 tsp
Ginger garlic paste 1 tsp
Crushed red pepper 1 tsp
Crushed black pepper 1 tsp
Salt 1 tsp
National Chicken Tikka Masala 1 tbsp
Black pepper powder ½ tsp
All spice ½ tsp
Sliced ginger 2 tbsp
Coriander leaves chopped 2 tbsp
Yogurt 2 tbsp
Lemon juice 5 tbsp
Method
Marinate ½ kg chicken strips with 1 tsp salt, 1 tsp chili powder, ½ tsp black pepper powder, ½ tsp all spice powder, 1 tsp Ginger garlic paste, 1 tsp roasted and crushed cumin, 2 tbsp yogurt, 2 tbsp Lemon juice, pinch of orange color, leave it for 15 minutes, pan fry with 2 tbsp oil, now put a burning coal in pan, drop some oil and cover for 1 minute.
Method for Gravy
Heat 2 ounce butter in a fry pan, add 1 sliced onion,1 sliced tomato and 1 sliced capsicum, stir fry for 2 minutes, add 2 tbsp sliced ginger, 4 green chilies, 1 tsp crushed black pepper and 1 tsp red pepper add cooked chicken with 3 tbsp lemon juice, lastly add 2 tbsp coriander leaves and remove. Serve with Nan.
- Tandoori Club Sandwich
Bread slices 8
Tomato (cut into slices) 1
Cucumber (cut into slices) 1
Roasted chicken 2 cups
Omelets made with 2 eggs
Mayonnaise ½ cup
Salad leaves as required
Salt ¼ tsp
Black pepper ¾ tsp
Mustard powder ¾ tsp
Ketchup 2 tbsp
Ingredients for Roast Chicken
Chicken breast 2
Ginger garlic paste ½ tsp
National Tandoori Masala 2 tbsp
Yogurt 2 tbsp
Lemon juice 2 tbsp
Method
Chop the 2 cup roasted chicken, slightly mix with ¼ tsp salt, ¾ tsp pepper, ¾ tsp mustard powder, ½ cup mayonnaise and 2 tbsp ketchup, slightly toast 8 bread slices, apply mayonnaise, put prepared chicken mixture, cover with second slice of bread, now put one salad leaves, cucumber slices, tomato slices and a piece of omelets, cover with last 3rd slice of bread. Cut into 4 triangular pieces, fix with tooth picks and serve with fires and Coleslaw salad.
Method for Roast Chicken
Marinate 2 chicken breasts with 2 tbsp national Tandori Masala, ½ tsp ginger garlic paste, 2 tbsp lemon juice, cook marinated chicken in pan with 2 tbsp oil and ½ cup of water till tender, remove cool and shred.
- Chicken Shashlik with Gravy
Chicken boneless ½ kg cut in cubes
Capsicum 2 cut in square pieces
Tomatoes 2 cut in square pieces
Spring onion bulbs 8
Oil ¼ cup
Chili powder 1 tsp
Garlic paste 1 tsp
Mustard powder 1 tsp
Salt 1 tsp
Wooster sauce 1 tbsp
Soya sauce 1 tbsp
Chili sauce 1 tbsp
Ketchup 4 tbsp
Boiled rice to serve
Ingredients for Chicken Gravy
Chicken breast 3 cut into tiny cubes
Capsicum 1 cut in tiny cubes
Wooster sauce 1 tsp
Soya sauce 1 tsp
Tomato paste 1 tbsp
Chili sauce 1 tbsp
Garlic paste ½ tsp
Mustard powder ½ tsp
Salt ½ tsp
All spice ¼ tsp
Oil 2 tbsp
Ketchup 4 tbsp
Ingredients for BBQ Sauce
Apple grated half
Banana half
White vinegar ½ cup
Ketchup ¼ cup
Salt ½ tsp
Chili sauce 2 tbsp
Sugar 2 tbsp
Method
Marinate ½ kg chicken cubes with 1 tsp salt, 1 tsp chili powder, 1 tsp garlic paste, 1 tsp mustard powder, 1 tbsp Wooster sauce and 1 tbsp soya sauce for 30 minutes, heat 2 tbsp oil, add marinated chicken cubes, cook for 5 minutes, add 1 tbsp chili sauce and 4 tbsp ketchup, cook for another 5 minutes and remove, cool chicken, put on wooden skewers, starting and ending with spring onion bulbs, grill shashlik stick in frying pan for 5 minutes adding Bar B Q sauce while grilling. Remove and keep aside.
Method for Chicken Gravy
Heat 2 tbsp oil, add ½ tsp garlic paste with 3 finely chopped chicken breast cut into cubes, cook for 2 minutes, add in ½ tsp salt, 1 tsp Wooster sauce, 1 tsp soya sauce, ½ tsp mustard powder, 1 tbsp tomato paste, 1 tbsp chili sauce, 4 tbsp ketchup, ¼ tsp all spice and ¼ cup water, cook till chicken tender and thick gravy is left. Lastly add in finely chopped 1 capsicum.
To Serve
Spread boiled rice in a plate, pour chicken gravy on top with shashlik stick, and serve with fries.
- Chicken Shashlik
Chicken (boneless) ½ kg
Ginger garlic paste 1 tsp
Chili powder ½ tsp
Salt ½ tsp
Black pepper powder ½ tsp
Ketchup 2 tbsp
Worcestershire sauce 2 tbsp
Oil ` 1 tbsp
Onion 2
Capsicum 2
Tomato 2
Ingredients for Barbeque sauce:
Tomato paste 4 tbsp
Ketchup 4 tbsp
Vinegar 4 tbsp
Garlic paste 1 tsp
Salt 1 tsp
Sugar 1 tsp
Chili powder ½ tsp
Oil 2 tbsp
Method for Barbeque sauce:
Mix all together
Method for chicken shashlik:
1. Cut vegetables and chicken into square cubes.
2. Marinate chicken with all above ingredients
3. Put chicken on skewers alternating with vegetables
- Grilled Chicken with Peri Peri Sauce
Chicken (cut in to 4 pieces) 1 kg
Soya sauce 2 tbsp
Black pepper ¾ tsp
...Garlic paste 2tsp
Worcester sauce 2 tbsp
Lemon juice 4 tbsp
Salt 1 tsp
Paprika 1 .½ tbsp
Peri Peri sauce 3 tbsp
Meat tenderizer 1 tsp
Oil 4 tbsp
Method
Marinate chicken with all the ingredients for 2 hours. Grill chicken pieces in a pre heated oven 180 degree for 30 minutes,. Remove in a frying pan with its marinade and fry for 8 minutes, adding 2 tbsp peri sauce. Serve with fries.
Peri peri sauce.
Ingredients
red chili large whole ( kashmiri) 6
red chili small whole ¼ cup
Crushed red chili 2 tbsp
Garlic 1 tsp
Mustard seeds, 1 tbsp heaped
Crush coriander 1 tbsp
White vinegar ½ cup
Onion 1 small
Lemon juice 2 tbsp
Citric acid ½ tsp
Oil ½ cup
Method
Soak the large red chilies and small red chilies over night in 1 cup water. Place all the ingredients in a blender and blend well for 5 minutes. Store in air tight container.
- CHICKEN KHAOWSAY
Ingredients:
Chicken ½ kg boneless cut in to small cubes
Onion 1 large, blended
Ginger Garlic paste 1 tbsp
Coconut milk powder 3 tbsp
Coriander powder 1 ½ tsp
Turmeric ½ tsp
Chilly powder 3 tsp
Salt 1 ½ tsp
Oil ½ cup
Spaghetti ½ packet, boiled
To Serve With:
Brown Onion as required
Coriander leaves as required
Garlic 2 tbsp, fried
Green chilies chopped as required
Lemon slices
Spaghetti fried as required
Crushed red pepper as required
Boiled Eggs 2 chopped
Ingredients for curry:
Onion 2 tbsp, finely chopped
Ginger Garlic paste 1 tsp
Turmeric ½ tsp
Roasted gram flour 6 tbsp, mixed with 1 cup of water
Chilly powder 1 ½ tsp
Salt 1 tsp
Coconut milk powder ½ cup, Mixed with 1 cup water
Method for chicken:
1. Heat oil, fry blended onion for 5 minutes.
2. Add ginger garlic paste with all dry seasonings, fry well by sprinkling little little water.
3. Add chicken, cover & cook for 10 minutes.
4. Lastly add coconut milk.
5. Cover & cook till chicken tender & thick gravy remains.
For curry:
1. Heat oil, fry chopped onion till slightly brown.
2. Add ginger garlic paste with all seasonings, fry well.
3. Add coconut milk with 1 cup water, when mixture boiling, add gram flour paste.
4. Keep stirring till curry think.
To serve:
1. In a deep bowl, spread boiled spaghetti top with curry.
2. Then spread the chicken mixture, and all the garnishes Serve hot.
- Murgh Harisa
Chicken 1 kg
Whole spices mixed as required
Chili powder 2 tsp
Salt 2 tsp
Ginger garlic paste 2 tsp
All spice powder 1 tsp
Turmeric powder ½ tsp
Onions (chopped) 2
Curd 4 tbsp
Oil ½ cup
Poridge 2 cup
For Bhaghar
Ingredients:
Oil ¼ cup
Onion 1 (sliced)
Ginger 2 tbsp (sliced)
Green chilies (chopped) as required
Mint as required
Method:
1. In a shallow frying pan heat oil. Fry the onions with whole spices until light golden brown.
2. Add ginger garlic paste ,salt, red chili powder ,turmeric and curd Fry well.
3. Add chicken and fry for 5 minutes
4. Add 4 cups water cover and cook for 10 minutes
5. Add oats cover and cook for 15 minutes on low flame
6. Lastly add all spice powder and give baghar
7. Serve garnish with greens.
- Chicken Malai Tikka
Ingredients:
chicken boneless 3/4 kg
venigar 2tbsp
ginger 1 tbsp heaped
garlic 1tsp heaped
salt per taste
hund curd 1/4 kg
milk pack cream 1/4 cup
cream cheese 3 tbsp
eggs 2
cornflour 1tbsp
green chillies paste 2tbsp
coriander leaves paste 2tbsp
Method:
Marinate the chicken in all the above ingredients for 2-3 hrs. Keep the chicken on a foil andl pour a few drops of oil over it. Bake it in oven. Smoke before serving. Baking time approx. 1/2 hour.
- National Chicken Mince Satay
Chicken Mince 250 gm
Egg (beaten) half
Capsicum very finely chopped ½ cup
Garlic paste 1 tsp
Onion finely chopped 2 tbsp
National Seekh Kabab Masala 2 tbsp heaped
Corn flour 4 tbsp
Oil for shallow frying
Method
Squeeze out water from 250gm mince, mix in half beaten egg, 1 tsp garlic paste, ½ cup capsicum, 2 tbsp finely chopped onion and 2 tbsp National Seekh Kabab Masala, mix well, make small balls, flatten a ball on wooden skewers don’t make it too broad, press Satay on the 3 tbsp corn flour to coat both the sides, heat ¼ cup oil in non stick pan, pan fry 2 to 3 satay till light golden about 7 to 8 minutes. Serve with National Ketchup.
- Al Baik Chicken
Chicken with skin (cut into 8 pieces) 1 whole
Eggs 2
Corn flour 1 cup
Self raising flour 1 ½ cup
Dry ginger powder 1 tsp
Garlic powder 1 tbsp
Salt 1 tbsp
Cinnamon powder ½ tsp
Paprika 2 tbsp
Lemon juice 3 tbsp
Oil 3 tbsp
Method
In a bowl mix together 1 tsp dry ginger powder, 1 tbsp garlic powder, 1 tbsp salt, ½ tsp cinnamon powder, 2 tbsp paprika, 3 tbsp lemon juice and 3 tbsp oil. Mix well and make thick paste. Prick the chicken pieces well using fork. Marinate chicken pieces with the prepared paste for 4 to 6 hours. Now dip the marinated chicken in beaten egg, coat in the mixture of corn flour and self raising flour. Leave it for few minutes. Now again dip in beaten egg, again coat in flour mixture and deep fry in a covered pan till its color turn to golden brown. Serve with French fries.
- Spicy Goujons
National Broast Masala 1 packet
Method
Toss the 2 boneless chicken strips in 1 packet national Broast Masala twice and deep fry few at a time until golden, drain and serve with any dip.
- Orange chicken
Boneless chicken ½ kg cut into cubes
Egg 1 beaten
Salt ½ tsp
White pepper ½ tsp
National Broast Masala 2 tbsp
Corn flour 2 tbsp heaped
Flour 2 tbsp heaped
Spring onion leaves for garnish
Ingredients for Orange Sauce
Orange juice 1 cup
Water ½ cup
White vinegar ¼ cup
Water ¼ cup
Orange color few drops
Corn flour 2 tbsp heaped
Sugar 4 tbsp
Method
Marinate ½ kg chicken cubes with ½ tsp salt, ½ tsp white pepper, 2 tbsp corn flour, 2 tbsp flour, 2tbsp National Broast Masala and 1 beaten egg, mix well and deep fry chicken for 8 to 10 minutes till golden.
Method for sauce
Heat ½ cup water in a sauce pan, add 1 cup orange juice, ¼ cup vinegar, 4 tbsp sugar, few drops of color and cook till boiling, thicken sauce with 2 tbsp corn flour mixed in ¼ cup water, before serving mix the chicken with sauce, garnish with spring onion leaves and serve.
- Hot and Spicy Reshmi Kabab Roll
Chicken mince ½ kg
All spice 1 tsp heaped
Roasted cumin powder 1 tsp
Green chilies ground 1 tsp
Salt 1 tsp heaped
Crushed red pepper 1 tbsp
Ginger garlic paste 1 tbsp
Corn flour 1 tbsp
White pepper ½ tsp
Desiccated coconut 3 tsp
Ghee 2 tbsp heaped
Almonds blanched and ground 2 tbsp heaped
Roasted coriander crushed 1 ½ tsp
Ingredients for Chutney
Yogurt 1 cup
Green chili ground 1 tsp
Chat Masala 1 tsp
Red chili powder ½ tsp
Salt ¼ tsp
Ingredients for Paratha
Flour 2 ½ cup
Oil 1 tbsp
Salt ½ tsp
Water to knead
Paste to apply Inside Paratha
Egg white 1
Ghee melted 2 tbsp
Fluor 2 tbsp
Method Reshmi Kabab
Marinate ½ kg chicken mince with 2 tbsp ground almonds and 3 tsp coconut paste, 1 tsp all spice, 1 tsp roasted cumin powder, 1 tbsp crushed red pepper, ½ tsp white pepper, 1 tsp salt, 1 ½ tsp roasted crushed coriander, 1 tsp ground green chilies, 1 tbsp ginger garlic paste, 2 tbsp ghee and 1 tbsp corn flour, mix very well, put on skewers, B.B.Q or bake for 20 minutes on 180 degree C, put it in a pan with a burning coal, drop some oil and cover for 1 minute and use in Parathas.
Method for Chutney
Whisk 1 cup yogurt, add in ½ tsp chili powder, 1 tsp Chat Masala, ¼ tsp salt and 1 tsp ground green chilies, serve with Roll.
Method for Roll Paratha
Make 8 balls of the dough, roll each to a saucer size plate, spread with prepared paste, roll into a coil and again roll paratha to a quarter plate size, shallow fry in frying pan. Fill each paratha with 1 Reshami Kabab and prepared chutney, roll and serve immediately.
- Murgh Aaloo Bukhara
Chicken (cut into 8 pieces) 1 kg
Potatoes (cut into big square pieces) 2
Red chili whole 10
Plum 12
Oil ¼ cup
Chat Masala 1 tsp heaped
Salt 1 tsp
Method
Marinate 1 kg chicken with 1 tsp salt for 30 minutes, heat ¼ cup oil, add 1 cup water with 12 dried plums and 10 whole red chilies, cover and boil for 10 minutes, then add in the chicken with 2 large cut potatoes, simmer on low flame till done, lastly add in 1 tsp chat Masala and cook till oil comes on top.
- Cheesy Creamy Chicken
Boneless chicken (cut into cubes) ½ kg
Tomatoes chopped 2
Green chilies chopped 4
Oil ½ cup
All spice 1 tsp leveled
Salt 1 tsp
Butter 1 tbsp
Ginger slice 1 tbsp
Crushed white cumin ½ tsp
Green cardamom powder ½ tsp
Chili powder ½ tsp
Saffron (crushed) ½ tsp
Cheddar cheese grated 2 tbsp
Garlic crushed 2 tbsp
Fresh cream 3 tbsp
Method
Heat ½ cup oil, add 2 tbsp crushed garlic, fry till light golden, add ½ kg chicken with 4 chopped green chilies, 2 chopped tomatoes, 1 tsp salt and 1 tbsp sliced ginger, cover and cook for 10 minutes then add ½ tsp chili powder, ½ tsp crushed cumin, ½ tsp green cardamom powder, 1 tsp all spice, fry for another 5 minutes, lastly add in 3 tbsp cream, 1 tbsp butter, ½ tsp saffron, and 2 tbsp cheese, mix well and remove, serve with naan.
- Fried Chicken Cheese Pie
Milk 1 cup
Eggs 3 beaten
Flour 1 ½ cup
Salt ¼ tsp
Ingredients for Filling
Chicken mince (Roasted) 2 cups
Cottage cheese crumbled 1 cup
Capsicum finely chopped 1
Green chilies finely chopped 2 to 3
Coriander leaves chopped 1 tbsp
Spring onion leaves finely chopped 2 tbsp
For Topping
Bread crumbs as required
Eggs 1 or 2 as required
Method for Base
Sift 1 ½ cup flour in a bowl, add ¼ tsp salt, gradually mix in 1 cup milk and 3 beaten eggs, beat till smooth, strain batter, make into thin craps as shown, keep aside.
Method for Filling
Mix together 2 cups prepared chicken mince, 1 cup crumbled cheddar cheese, 1 finely chopped capsicum, 2 to 3 finely chopped green chilies and 1 tbsp coriander leaves, now fill the filling in the prepared craps, fold into a square as show, dip in beaten eggs, roll lavishly in bread crumbs and deep fry in frying pan.
- Baked Chicken Fingers
Chicken breast 4 (boneless)
Salt 1 tsp
Black pepper powder 1 tsp
Garlic paste 1 tsp
Vinegar 1 tsp
Milk as required
Cornflakes crushed) 2 cups
Coriander leaves 2 tbsp
Method:
1. Cut chicken breat into fingers
2. Marinate fingers with salt, pepper, garlic and vinegar for 30 minutes .
3. Dip in milk roll in cornflakes to coat them well
4. Grease baking tray place fingers and bake for 25 minutes on 200 degrees
- National Boneless Spicy Tikka
Boneless chicken ½ kg
Yogurt 2 tbsp
Lemon juice 2 tbsp
Ginger garlic paste 1 ½ tsp
National Tikka Masala 4 tbsp leveled
Method
Cut ½ kg chicken into 2 inches cubes, marinate with 4 tbsp national Tikka Masala, 2 tbsp yogurt, 1 ½ tsp ginger garlic paste and 2 tbsp lemon juice. Now add in pan a burning coal on a foil, drop some oil and cover for 1 minute. Now put the chicken strips on skewers and cook over open flame till done. Serve with onion rings, lemon wedges and green chilies.
- National White Karahi
Chicken 1 kg
Green chilies 5 to 6
Yogurt 1-1/4 cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Ginger juliennes 2 tbsp
Oil or Ghee as required
National White Karahi Masala 1 packet
Method
Heat oil, fry 1 tbsp of each ginger and garlic paste. Add 1 kg chicken and fry for 5 minutes. Now add 1-1/4 cup yogurt and 1 packet of National White Karahi Masala. Cook on low flame till chicken is tender. Also add some water if required. Then add ginger juliennes and 5 to 6 green chilies. Simmer for 5 minutes. Lastly garnish with chopped coriander leaves and serve with Nan.
- Dhania Chiken
Chicken 1 kg made into karhai pieces.
Ginger garlic paste 1 tbsp
All spice ¾ tsp
Tomato paste 4 tbsp
Coriander powder 1 tbsp, heaped
Chilly powder 1 ½ tsp
Salt 1 ½ tsp
Ketchup 2 tbsp
Coriander leaves ½ cup, Chopped
Green chilies 2, chopped
Olive oil 2 tbsp
Method:
1. In a pan, add oil, add tomato paste & all the ingredients, except, coriander leaves.
2. Add chicken & cook for 5 minutes.
3. Add 1 cup water, cover pan & cook for 15 minutes, till chicken tender.
4. Serve hot sprinkled with chopped coriander leaves ½ cup & green chilies.
- Peshawari Murgh
Chicken 1 kg
Tomato paste 3 tbsp
Ginger Garlic paste 1 tbsp
Green chilies 2 chopped
Chilly powder 1 ½ tsp
Turmeric ¼ tsp
Salt 1 ½ tsp
Ingredients column B:
Brown Onion ½ cup
Mixed Whole spices few
Curd ½ cup beaten
Oil ½ cup
Tandori Nan 1
For Baghar:
Garlic crushed 1 tsp
Red chilly 6 whole
Fenugreek Seed ¼ tsp
Mustard seed ½ tsp
Oil ¼ cup
Method:
1. Marinate chicken with all the ingredients in column A for ½ an hour.
2. Heat ½ cup oil, add whole mixed spices & the marinated chicken with fried onion, fry well.
3. Add 3 cups water, cover & cook till chicken is tender & 2 cups gravy is left.
4. Add cut nan pieces.
5. Cover & cook for 10 minutes.
6. Remove in a dish, pour beaten curd on top.
7. Lastly add baghar. Serve hot.
- Malai Chicken Boti
Boneless chicken ½ kg
Fresh cream 2 tbsp
Salt ½ tsp
Ginger garlic paste ½ tsp
Raw papaya 1 tbsp
Lemon juice 2 tbsp
Green chilies 8
Coriander leaves 1 tbsp
Mint 6
Method
1. Place green chilies, coriander leaves, fresh cream, and salt, ginger garlic paste.raw papaya and lemon juice in a blender. Blend to a puree.
2. On a chopping board, cut the chicken into small cubes. Place the chicken pieces in a bowl, add the marinade, mix well and leave for 1 hour.
3. Put on skewers and bake on 180 degrees for 30 minutes
4. Give dum of char coal.
- Kindo Chicken
Boneless chicken (small cubes) ½ kg
Egg 1
Salt ½ tsp
White pepper ½ tsp
Corn flour 3 tbsp heaped
Flour 2 tbsp
Ingredients for Kindo Sauce
Orange color a pinch
Carrot (cut into Juliennes) ½ cup
Onion 1 sliced
Water ½ cup
Oil ¼ cup
Hp sauce 1 tbsp
Wooster sauce 1 tbsp
Crushed garlic 1 tsp
Salt ½ tsp
Corn flour 2 tbsp
Spring onion leaves chopped 2 tbsp
Sugar 2 tbsp
Ketchup 3 tbsp
Chili garlic sauce 3 tbsp
Method
Marinate ½ kg chicken with ½ tsp salt and ½ tsp white pepper, 1 egg, 3 tbsp corn flour, 2 tbsp flour, and mix well. Deep fry chicken till light golden in color, remove and keep aside.
Method for sauce
Heat ¼ cup oil, fry 1 tsp crushed garlic. Add 1 sliced onion and ½ cup of carrot Juliennes. Also add 3 tbsp ketchup, 2 tbsp sugar,1/2tsp salt 1 tbsp hp sauce, 1 tbsp Wooster sauce, 3 tbsp chili garlic sauce with 1 cup of water, cook till boiling, thicken with corn flour paste, lastly mix in fried chicken, garnish with finely chopped spring onion leaves and serve.
- Shehzada Saleem Khaas
Boneless chicken cut in thin strips 250 gm
Capsicum cut into 8 square pieces 1
Tomato cut into 8 square pieces 1
Onion cut into square pieces and separated 1
Spaghetti boiled 1 packet
Water 1 cup
Ketchup ½ cup
Oil ¼ cup
Ginger garlic paste 1 tsp heaped
Chili powder 1 tsp heaped
Black pepper ½ tsp
Salt 1tsp heaped
Wooster sauce 1 tbsp
Mustard powder ½ tsp
Flour 2 tbsp
Method
Heat ¼ cup oil in a pan, add capsicum and onion cubes, fry well and remove, add 1 tsp ginger garlic paste with 250 gm chicken strips, 2 tbsp flour, 1tsp salt, ½ tsp black pepper, 1 tsp chili powder, ½ tsp mustard powder, ½ cup ketchup, 1 tbsp Wooster sauce and 1 cup water, cook till gravy thickens and chicken tender, add in 1 tomato
- Chicken Bukhara Masala
Chicken boneless ½ kg cubes
National Tandori Masala ½ packet
Egg 1
Lemon juice 1 tbsp
Corn flour 1 tbsp
Ingredients for Masala
Oil ¼ cup
Tomato chopped 1
Cashew nuts ground 8
Chili powder 1 tsp
Dry fenugreek leaves 1 tsp
Salt ½ tsp
All spice ¼ tsp
Turmeric ¼ tsp
Onion chopped 2 tbsp
Coriander leaves chopped 2 tbsp
Method
Marinate ½ kg chicken with 4 tbsp national Tandori Masala, 1 tbsp lemon juice, 1 egg, 1 tbsp corn flour and deep fry, then keep it aside.
Heat ¼ cup oil in pan, add 2 tbsp chopped onion, fry till light golden, add 1 chopped tomato with ¼ tsp turmeric, ½ tsp chili powder, ½ tsp salt, ¼ tsp all spice. Also add ½ cup water and fry well, now add ground cashew nut paste with fried chicken pieces, garnish with coriander leaves and fried whole cashew nuts.
- National Chicken Haleem
Ingredients
Chicken boneless 750 gm
National Haleem Masala 1 packet
Wheat 1 cup
Onion chopped 3 medium
Oil / Ghee 1-1/4 cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Oats 4 tbsp
Gram lentil 4 tbsp
Split black gram 3 tbsp
Red lentil 3 tbsp
Split green lentil 3 tbsp
Method
Wash 4 tbsp Oats, 4 tbsp Gram lentil, 3 tbsp Split black gram, 3 tbsp Red lentil, 3 tbsp Split green lentil, 1 cup Wheat and soak overnight. Drain and cook with 10 glasses of fresh water till all tender. Now blend this mixture well. In a pan, heat 1-1/4 cup Oil or Ghee. Add 3 chopped Onion and fry well till its color turn to golden brown. Take out half of the oil and friend onion. Keep aside. Now in remaining oil add 750 gm boneless chicken, 1 tbsp Garlic paste and 1 tbsp Ginger paste. Fry well. Now add 1 packet National Haleem Masala and fry for 5 minutes. Add 3 glasses of water. Cover and cook till chicken is tender. Now mash the meat till it is well shredded. Add in blended wheat and lentils mixture. Cook for more 30 minutes. Pour the remaining oil on top. Serve with National Chaat Masala, fried onion, ginger juliennes, chopped coriander leaves, mint leaves and lemon.
Chicken wings ½ kg
Beaten egg 1
Corn flour 1 tbsp
Salt ½ tsp
White pepper ½ tsp
Baking powder ½ tsp
Sesame seeds 2 tsp heaped
Flour 2 tbsp heaped
Ingredients for Sauce
Oil ¼ cup
Stock ½ cup
Garlic crushed 1 tbsp
Corn flour 1 tbsp
Water 2 tbsp
Sugar 2 tbsp
Soya sauce 2 tbsp
Ketchup 3 tbsp
Chili garlic sauce 4 tbsp
Orange color a pinch
Method
Marinate ½ kg chicken wings with ½ tsp salt, ½ tsp baking powder and ½ tsp pepper, 2 tbsp flour, 1 tbsp corn flour, 2 tsp sesame seeds and 1 beaten egg. Mix all well and deep fry for 15 minutes till light golden. Keep aside.
Method for Sauce
Heat ¼ cup oil, fry 1 tbsp crushed garlic. Now add 3 tbsp ketchup, 2 tbsp sugar, 4 tbsp chili garlic sauce, 2 tbsp Soya sauce, a pinch of orange color and ½ cup stock. When mixture start boiling, add 1 tbsp corn flour mixed in 2 tbsp water. Cook till thickens. Now add fried chicken wings to the sauce, mix well, garnish with spring onion leaves and serve immediately.
Roasted chicken breast 2 chopped
Cheddar cheese ½ cup
Capsicum chopped ½ cup
Green onion 1 chopped
Cucumber chopped ½ cup
Sweet corn 2 tbsp
Mayonnaise ½ cup
Yogurt 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Lettuce leaves as required
Hot dog buns 3
Method
Mix together 2 roasted & chopped chicken breast, ½ cup Cheddar cheese, ½ cup Capsicum chopped, 1Green onion chopped, ½ cup Cucumber chopped, 2 tbsp Sweet corn, ½ cup Mayonnaise, 2 tbsp Yogurt, ½ tsp Salt, ½ tsp Black pepper, ½ tsp Salt, ½ tsp Black pepper mix all together, cut hotdogs bun into halves, slightly heat and spread with butter put the prepared filling. Serve hot or cold.
Flour 1 cup
Salt ¼ tsp
Egg 1
Milk to make batter
Ingredients for cheese sauce
Butter 2 ounce
Flour 1 ounce
Milk 1 cup
Cream ½ cup
Salt ¼ tsp
White pepper ¼ tsp
Cheddar cheese 1 tbsp
Ingredients for filling
Chicken chopped into tiny cubes 2 cups
Flour 2 tbsp
Oil ¼ cup
Onion 2 tbsp chopped
Garlic paste 1 tsp
Oregano leaves ½ tsp
Tomato paste 1 tbsp
Salt ½ tsp
Pepper ½ tsp
Cream 4 tbsp
Mushroom sliced 2 tbsp
Ingredients for pasta sauce
Oil 2 tbsp
Chopped onion 2 tbsp
Garlic ½ tsp
Tomato paste 4 tbsp
Salt ½ tsp
Pepper ½ tsp
Oregano leaves ½ tsp
Crushed red pepper ½ tsp
Orange color pinch
Sugar 1 tbsp
Method for pan cake
Make batter with 1 cup flour, ¼ tsp salt, 1 egg and required milk, leave it for 15 minutes. Then make pan cakes in non stick frying pan. Fill pan cakes with chicken fillings, place filled pan cake in greased oven proof dish, pour half pasta sauce cover with cheese sauce, again spread with pasta sauce, top with 1 tbsp grated cheddar cheese and bake for 15 minutes on 180 degree C.
Method for filling
Heat ¼ cup oil add 2 tbsp chopped onion, sauté for 1 minute, add 1 tsp garlic paste with 2 cups of chicken cubes, add 2 tbsp flour, ½ tsp salt, ½ tsp pepper, 4 tbsp tomato paste and 1 cup of water, cook till thick, lastly add 4 tbsp cream and 2 tbsp mushrooms.
Chicken legs 6
Eggs 2
Water ½ cup
Mustard powder 1 tsp
Black pepper 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Flour 2 tbsp
Bread crumbs as required
Ingredients for Sauce
Flour 1 tbsp
Butter 1 tbsp
Mayonnaise 2 tbsp
Ketchup 2 tbsp
Oil for deep frying
Method for Chicken
Boil 6 chicken legs in ½ cup of water till half done, dry chicken pieces in a bowl, add 2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp mustard powder and 1 tsp chili powder, roll boiled chicken legs in seasoned flour and dip in beaten eggs, now roll in bread crumbs and deep fry till light golden.
Method for Sauce
Heat 1 tbsp butter, add 1 tbsp flour, ½ cup of water, a pinch of salt and a pinch of black pepper, cook till sauce thickens, cool and add 2 tbsp mayonnaise with 2 tbsp ketchup, serve with fried chicken.
Boneless chicken breast 2
Bread 1 small
Eggs beaten 2 to 3
Water 1 cup
Cheddar cheese ½ cup
Tetra pack cream ½ packet
Bread crumbs as required
Ginger garlic paste 1 tsp
Soya sauce 1 tbsp
Black pepper ½ tsp
Mustard powder ½ tsp
Salt ½ tsp
Mayonnaise 4 tbsp
Method
Boil the 2 boneless breasts with 1 cup water, 1 tsp ginger garlic paste, ½ tsp salt, ½ tsp pepper, ½ tsp mustard and 1 tbsp soya sauce, till water dries cool and shred finely, mix shredded chicken with 4 tbsp mayonnaise, ½ packet cream, ½ cup cheddar cheese, coriander leaves and spring onion leaves. Wet slices of small bread in little water, remove well, by squeezing between your palms, fill with filling and roll into thick peti shape round, dip in 2 to 3 egg, roll in bread crumbs and fry till its color turn to golden brown.
Chicken boneless ½ kg
Green chilies grinded 10
National Chicken Hara Masala ½ packet
Ginger garlic paste 1 tbsp
White pepper ½ tsp
Lemon juice 2 tbsp
Yogurt 2 tbsp
Coriander leaves grinded 3 tbsp
Cream tetra pack 4 tbsp
Chicken breast flatten 2 pieces with side bones intact
Onion (cut into rings) 1 small
Mushroom sliced 3
Mustard paste 1 tsp
Fresh cream 2 tbsp
Flour 1 tbsp heaped
Salt ¼ tsp
Salt ½ tsp
White pepper ½ tsp
Black pepper ½ tsp
Garlic paste ½ tsp
Oil 2 tbsp
Wooster sauce 2 tbsp
Chicken boneless square cubes ½ kg
Kashmiri red chilies 2
Whole red button chilies 10
Egg ½ beaten
Oil ¼ cup
Garlic crushed 1 tbsp
Wooster sauce 1 tbsp
Hp sauce 1 tbsp
National chili garlic sauce 1 tbsp
White pepper ½ tsp
Salt ½ tsp
Corn flour 2 tsp
National ketchup 2 tbsp
White vinegar 2 tbsp
Chicken 1 kg
Onion chopped 2
Oil or Ghee 1 cup
Yogurt ¾ cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Coriander leaves chopped 2 tbsp
National Masalaedar Murghi Masala 1 packet
Chicken boneless ½ kg
Tomato 1 blended
Sweet corn ½ cup
Cheddar cheese ½ cup
Fresh cream ½ cup
Ginger garlic paste 1 tsp
Salt 1 tsp
Flour 1 tbsp
Soya sauce 1 tbsp
Wooster shire sauce 1 tbsp
White pepper ½ tsp
Black pepper ½ tsp
Butter 2 tbsp
Onion chopped 2 tbsp
Chicken drumsticks ½ kg
Tomatoes chopped 2
Green chilies 3
Green cardamom 4
Yogurt ½ cup
Onion fried & grinded ½ cup
Oil ¼ cup
Ginger garlic paste 1 tsp heaped
White cumin crushed 1 tsp
Salt 1 tsp
Ginger juliennes 1 tbsp
Chili powder 2 tsp
Turmeric ¼ tsp
All spice ½ tsp
Coriander leaves chopped 2 tbsp
Chicken ½ kg (2 tikka pieces)
Cream 1 tbsp
Ginger garlic paste 1 tbsp
National Tandoori Masala 1 tbsp heaped
All spice ½ tsp
Dry fenugreek leaves ½ tsp
Lemon juice 2 tbsp
Yogurt 2 tbsp
Chicken ½ kg thick strips
Onion sliced 1
Black cardamom 1
Tomatoes chopped 2
Green cardamom 2
Cloves 3
Whole Green chilies 4
Yellow color pinch
Cinnamon 1 stick
Chili powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
Roasted cumin powder ½ tsp
White cumin seeds ½ tsp
White pepper ½ tsp
All spice ½ tsp
Yogurt 2 tbsp
Spring onion chopped 2 tbsp
Coriander leaves chopped 2 tbsp
Ginger thinly sliced 2 tbsp
Oil ½ cup
Method
In a wok heat ½ cup oil, add 2 chopped tomatoes, whole mixed spices, 1 tsp salt, 1 tbsp ginger garlic paste, 1 tsp chili powder, ½ tsp white pepper, ½ tsp cumin crushed and ½ tsp all spice, fry mixture well till oil comes on top, then add ½ kg chicken and fry for 10 minutes till chicken tender. Lastly add 1 sliced onion, 4 whole green chilies and keep frying for 5 minutes. Before removing add 2 tbsp chopped spring onion and 2 tbsp chopped coriander leaves.
Chicken 1 kg 16 pieces
Ginger garlic paste 1 tbsp
Chili powder 1 ½ tsp
Cumin powder 1 tsp
Coriander crushed 1 tsp heaped
All spice ½ tsp
Salt 1 ½ tsp
Turmeric pinch
Yogurt 2 tbsp
Vinegar 2 tbsp
Oil 1 tbsp
Orange color pinch
Egg 1
Corn flour 3 tbsp heaped
Wash 4 tbsp Oats, 4 tbsp Gram lentil, 3 tbsp Split black gram, 3 tbsp Red lentil, 3 tbsp Split green lentil, 1 cup Wheat and soak overnight. Drain and cook with 10 glasses of fresh water till all tender. Now blend this mixture well. In a pan, heat 1-1/4 cup Oil or Ghee. Add 3 chopped Onion and fry well till its color turn to golden brown. Take out half of the oil and friend onion. Keep aside. Now in remaining oil add 750 gm boneless chicken, 1 tbsp Garlic paste and 1 tbsp Ginger paste. Fry well. Now add 1 packet National Haleem Masala and fry for 5 minutes. Add 3 glasses of water. Cover and cook till chicken is tender. Now mash the meat till it is well shredded. Add in blended wheat and lentils mixture. Cook for more 30 minutes. Pour the remaining oil on top. Serve with National Chaat Masala, fried onion, ginger juliennes, chopped coriander leaves, mint leaves and lemon.
- Spicy Fried Wings
Chicken wings ½ kg
Beaten egg 1
Corn flour 1 tbsp
Salt ½ tsp
White pepper ½ tsp
Baking powder ½ tsp
Sesame seeds 2 tsp heaped
Flour 2 tbsp heaped
Ingredients for Sauce
Oil ¼ cup
Stock ½ cup
Garlic crushed 1 tbsp
Corn flour 1 tbsp
Water 2 tbsp
Sugar 2 tbsp
Soya sauce 2 tbsp
Ketchup 3 tbsp
Chili garlic sauce 4 tbsp
Orange color a pinch
Method
Marinate ½ kg chicken wings with ½ tsp salt, ½ tsp baking powder and ½ tsp pepper, 2 tbsp flour, 1 tbsp corn flour, 2 tsp sesame seeds and 1 beaten egg. Mix all well and deep fry for 15 minutes till light golden. Keep aside.
Method for Sauce
Heat ¼ cup oil, fry 1 tbsp crushed garlic. Now add 3 tbsp ketchup, 2 tbsp sugar, 4 tbsp chili garlic sauce, 2 tbsp Soya sauce, a pinch of orange color and ½ cup stock. When mixture start boiling, add 1 tbsp corn flour mixed in 2 tbsp water. Cook till thickens. Now add fried chicken wings to the sauce, mix well, garnish with spring onion leaves and serve immediately.
- Light meal sandwich
Roasted chicken breast 2 chopped
Cheddar cheese ½ cup
Capsicum chopped ½ cup
Green onion 1 chopped
Cucumber chopped ½ cup
Sweet corn 2 tbsp
Mayonnaise ½ cup
Yogurt 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Lettuce leaves as required
Hot dog buns 3
Method
Mix together 2 roasted & chopped chicken breast, ½ cup Cheddar cheese, ½ cup Capsicum chopped, 1Green onion chopped, ½ cup Cucumber chopped, 2 tbsp Sweet corn, ½ cup Mayonnaise, 2 tbsp Yogurt, ½ tsp Salt, ½ tsp Black pepper, ½ tsp Salt, ½ tsp Black pepper mix all together, cut hotdogs bun into halves, slightly heat and spread with butter put the prepared filling. Serve hot or cold.
- Chicken cannelloni
Flour 1 cup
Salt ¼ tsp
Egg 1
Milk to make batter
Ingredients for cheese sauce
Butter 2 ounce
Flour 1 ounce
Milk 1 cup
Cream ½ cup
Salt ¼ tsp
White pepper ¼ tsp
Cheddar cheese 1 tbsp
Ingredients for filling
Chicken chopped into tiny cubes 2 cups
Flour 2 tbsp
Oil ¼ cup
Onion 2 tbsp chopped
Garlic paste 1 tsp
Oregano leaves ½ tsp
Tomato paste 1 tbsp
Salt ½ tsp
Pepper ½ tsp
Cream 4 tbsp
Mushroom sliced 2 tbsp
Ingredients for pasta sauce
Oil 2 tbsp
Chopped onion 2 tbsp
Garlic ½ tsp
Tomato paste 4 tbsp
Salt ½ tsp
Pepper ½ tsp
Oregano leaves ½ tsp
Crushed red pepper ½ tsp
Orange color pinch
Sugar 1 tbsp
Method for pan cake
Make batter with 1 cup flour, ¼ tsp salt, 1 egg and required milk, leave it for 15 minutes. Then make pan cakes in non stick frying pan. Fill pan cakes with chicken fillings, place filled pan cake in greased oven proof dish, pour half pasta sauce cover with cheese sauce, again spread with pasta sauce, top with 1 tbsp grated cheddar cheese and bake for 15 minutes on 180 degree C.
Method for filling
Heat ¼ cup oil add 2 tbsp chopped onion, sauté for 1 minute, add 1 tsp garlic paste with 2 cups of chicken cubes, add 2 tbsp flour, ½ tsp salt, ½ tsp pepper, 4 tbsp tomato paste and 1 cup of water, cook till thick, lastly add 4 tbsp cream and 2 tbsp mushrooms.
- Murg Tangri Fry
Chicken legs 6
Eggs 2
Water ½ cup
Mustard powder 1 tsp
Black pepper 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Flour 2 tbsp
Bread crumbs as required
Ingredients for Sauce
Flour 1 tbsp
Butter 1 tbsp
Mayonnaise 2 tbsp
Ketchup 2 tbsp
Oil for deep frying
Method for Chicken
Boil 6 chicken legs in ½ cup of water till half done, dry chicken pieces in a bowl, add 2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp mustard powder and 1 tsp chili powder, roll boiled chicken legs in seasoned flour and dip in beaten eggs, now roll in bread crumbs and deep fry till light golden.
Method for Sauce
Heat 1 tbsp butter, add 1 tbsp flour, ½ cup of water, a pinch of salt and a pinch of black pepper, cook till sauce thickens, cool and add 2 tbsp mayonnaise with 2 tbsp ketchup, serve with fried chicken.
- Fried Chicken Cheese Balls
Boneless chicken breast 2
Bread 1 small
Eggs beaten 2 to 3
Water 1 cup
Cheddar cheese ½ cup
Tetra pack cream ½ packet
Bread crumbs as required
Ginger garlic paste 1 tsp
Soya sauce 1 tbsp
Black pepper ½ tsp
Mustard powder ½ tsp
Salt ½ tsp
Mayonnaise 4 tbsp
Method
Boil the 2 boneless breasts with 1 cup water, 1 tsp ginger garlic paste, ½ tsp salt, ½ tsp pepper, ½ tsp mustard and 1 tbsp soya sauce, till water dries cool and shred finely, mix shredded chicken with 4 tbsp mayonnaise, ½ packet cream, ½ cup cheddar cheese, coriander leaves and spring onion leaves. Wet slices of small bread in little water, remove well, by squeezing between your palms, fill with filling and roll into thick peti shape round, dip in 2 to 3 egg, roll in bread crumbs and fry till its color turn to golden brown.
- Chicken Green Botti
Chicken boneless ½ kg
Green chilies grinded 10
National Chicken Hara Masala ½ packet
Ginger garlic paste 1 tbsp
White pepper ½ tsp
Lemon juice 2 tbsp
Yogurt 2 tbsp
Coriander leaves grinded 3 tbsp
Cream tetra pack 4 tbsp
Method
Grind together 3 tbsp coriander leaves and 10 green chilies; marinate boneless chicken with 1 tbsp ginger garlic paste, 4 tbsp Cream tetra pack, ½ tsp White pepper, ½ packet of National Chicken Hara Masala, 2 tbsp Lemon juice and 2 tbsp Yogurt. Leave it for 1 hour, put on skewers and grill over open flame.
Grind together 3 tbsp coriander leaves and 10 green chilies; marinate boneless chicken with 1 tbsp ginger garlic paste, 4 tbsp Cream tetra pack, ½ tsp White pepper, ½ packet of National Chicken Hara Masala, 2 tbsp Lemon juice and 2 tbsp Yogurt. Leave it for 1 hour, put on skewers and grill over open flame.
- Steak-A-Claim
Chicken breast flatten 2 pieces with side bones intact
Onion (cut into rings) 1 small
Mushroom sliced 3
Mustard paste 1 tsp
Fresh cream 2 tbsp
Flour 1 tbsp heaped
Salt ¼ tsp
Salt ½ tsp
White pepper ½ tsp
Black pepper ½ tsp
Garlic paste ½ tsp
Oil 2 tbsp
Wooster sauce 2 tbsp
Method
Marinate chicken with ¼ tsp salt, ½ tsp white pepper, ½ tsp garlic paste, 2 tbsp Wooster sauce and 2 tbsp oil for 30 minutes. Heat 2 tbsp oil in a frying pan, fry marinated chicken breast from both sides add in 3 sliced mushrooms, 1 tbsp flour, ¼ tsp salt, and ½ tsp crushed black pepper, now add ½ cup water and 2 tbsp fresh cream, heat sizzler, put onion rings, put the chicken steak in centre, cover with mushroom and sauce, serve with fries and boiled vegetables.
- Chengdu Chicken
Chicken boneless square cubes ½ kg
Kashmiri red chilies 2
Whole red button chilies 10
Egg ½ beaten
Oil ¼ cup
Garlic crushed 1 tbsp
Wooster sauce 1 tbsp
Hp sauce 1 tbsp
National chili garlic sauce 1 tbsp
White pepper ½ tsp
Salt ½ tsp
Corn flour 2 tsp
National ketchup 2 tbsp
White vinegar 2 tbsp
Method
Soak 10button red chilies and 2 Kashmiri red chilies in ½ cup of hot water and blend finely, then add to this chili paste, 2 tbsp white vinegar, 1 tbsp Wooster sauce, 1 tbsp hp sauce, 2 tbsp ketchup and 1 tbsp chili garlic sauce and keep aside, marinate ½ kg chicken cubes with ½ tsp salt, ½ tsp white pepper, 2 tsp corn flour and ½ beaten egg, heat ¼ cup oil in a wok, add 1 tbsp crushed garlic, fry till light golden. Add marinated chicken cubes fry for 5 minutes then add the above prepared sauce, cook for 5 minutes and remove. Garnish with finely chopped spring onion leaves.
Soak 10button red chilies and 2 Kashmiri red chilies in ½ cup of hot water and blend finely, then add to this chili paste, 2 tbsp white vinegar, 1 tbsp Wooster sauce, 1 tbsp hp sauce, 2 tbsp ketchup and 1 tbsp chili garlic sauce and keep aside, marinate ½ kg chicken cubes with ½ tsp salt, ½ tsp white pepper, 2 tsp corn flour and ½ beaten egg, heat ¼ cup oil in a wok, add 1 tbsp crushed garlic, fry till light golden. Add marinated chicken cubes fry for 5 minutes then add the above prepared sauce, cook for 5 minutes and remove. Garnish with finely chopped spring onion leaves.
- National Masalaedar Murghi
Chicken 1 kg
Onion chopped 2
Oil or Ghee 1 cup
Yogurt ¾ cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Coriander leaves chopped 2 tbsp
National Masalaedar Murghi Masala 1 packet
Method
Heat 1 cup oil in a pan; fry 2 chopped onions till its color turn to golden brown. Now take the fried onion out of pan, Cool and crush. In oil add 1 kg chicken, 1 tbsp ginger paste and 1 tbsp garlic paste. Fry for few minutes. Now add 1 packet National Masalaedar Murghi Masala and ¾ cup yogurt. Cook till chicken is tender. Add fried and crushed onion, cover and cook for 2 to 3 minutes. Add in 1 glass water and cook for more 5 minutes. Garnish with coriander leaves and serve with Naan.
Heat 1 cup oil in a pan; fry 2 chopped onions till its color turn to golden brown. Now take the fried onion out of pan, Cool and crush. In oil add 1 kg chicken, 1 tbsp ginger paste and 1 tbsp garlic paste. Fry for few minutes. Now add 1 packet National Masalaedar Murghi Masala and ¾ cup yogurt. Cook till chicken is tender. Add fried and crushed onion, cover and cook for 2 to 3 minutes. Add in 1 glass water and cook for more 5 minutes. Garnish with coriander leaves and serve with Naan.
- Broasted Chicken Strips with National Broast Masala
Chicken breast (cut into strips) ½ kg
National Broast Masala 1 packet
Oil as required
Lemon juice 2 tbsp
National Broast Masala 1 packet
Oil as required
Lemon juice 2 tbsp
Method
Marinate chicken strips with 1 tsp salt and 2 tbsp lemon juice for 3 to 4 hours. Now coat 1 packet National Broast Masala and put in fridge for 15 minutes. Before frying again coat National Braost Masala. Deep fry in hot oil in a wok till it turn to golden brown. Serve with chili garlic sauce.
Marinate chicken strips with 1 tsp salt and 2 tbsp lemon juice for 3 to 4 hours. Now coat 1 packet National Broast Masala and put in fridge for 15 minutes. Before frying again coat National Braost Masala. Deep fry in hot oil in a wok till it turn to golden brown. Serve with chili garlic sauce.
- Baked Corn Chicken
Chicken boneless ½ kg
Tomato 1 blended
Sweet corn ½ cup
Cheddar cheese ½ cup
Fresh cream ½ cup
Ginger garlic paste 1 tsp
Salt 1 tsp
Flour 1 tbsp
Soya sauce 1 tbsp
Wooster shire sauce 1 tbsp
White pepper ½ tsp
Black pepper ½ tsp
Butter 2 tbsp
Onion chopped 2 tbsp
Method
Cut ½ kg chicken into tiny cubes, heat 2 tbsp butter, fry 2 tbsp onions till soft, add 1 tsp ginger garlic paste and 1 tbsp flour, fry for 1 minute, add chicken with 1 blended tomato, 1 tbsp Wooster sauce, 1 tbsp Soya sauce, 1 tsp salt, and ½ tsp pepper, cook for 5 minutes, add ½ cup sweet corn, 2 tbsp cheddar cheese and ½ cup fresh cream, remove in an oven proof dish, spread reaming ¼ cup grated cheddar cheese, dot with butter and ketchup. Bake for 15 minutes till cheese melts.
Cut ½ kg chicken into tiny cubes, heat 2 tbsp butter, fry 2 tbsp onions till soft, add 1 tsp ginger garlic paste and 1 tbsp flour, fry for 1 minute, add chicken with 1 blended tomato, 1 tbsp Wooster sauce, 1 tbsp Soya sauce, 1 tsp salt, and ½ tsp pepper, cook for 5 minutes, add ½ cup sweet corn, 2 tbsp cheddar cheese and ½ cup fresh cream, remove in an oven proof dish, spread reaming ¼ cup grated cheddar cheese, dot with butter and ketchup. Bake for 15 minutes till cheese melts.
- Drumstick Masala
Chicken drumsticks ½ kg
Tomatoes chopped 2
Green chilies 3
Green cardamom 4
Yogurt ½ cup
Onion fried & grinded ½ cup
Oil ¼ cup
Ginger garlic paste 1 tsp heaped
White cumin crushed 1 tsp
Salt 1 tsp
Ginger juliennes 1 tbsp
Chili powder 2 tsp
Turmeric ¼ tsp
All spice ½ tsp
Coriander leaves chopped 2 tbsp
Method
Give cuts on each drumstick, heat ¼ cup oil in pan, add 1 tsp heaped ginger garlic with 2 tsp chili powder, ¼ tsp turmeric, 1 tsp crushed white cumin, 1 tsp salt, 4 green cardamom, 2 chopped tomatoes and ½ cup yogurt, fry well, add drumsticks and fry well, add ½ cup ground brown onion. Also add 1 cup of water, cover and cook till drum sticks tender. Lastly add ½ tsp all spice, garnish with 2 tbsp chopped coriander, 3 green chilies and ginger juliennes.
Give cuts on each drumstick, heat ¼ cup oil in pan, add 1 tsp heaped ginger garlic with 2 tsp chili powder, ¼ tsp turmeric, 1 tsp crushed white cumin, 1 tsp salt, 4 green cardamom, 2 chopped tomatoes and ½ cup yogurt, fry well, add drumsticks and fry well, add ½ cup ground brown onion. Also add 1 cup of water, cover and cook till drum sticks tender. Lastly add ½ tsp all spice, garnish with 2 tbsp chopped coriander, 3 green chilies and ginger juliennes.
- Tandoori Chicken Tikka with National Tandoori Masala
Chicken ½ kg (2 tikka pieces)
Cream 1 tbsp
Ginger garlic paste 1 tbsp
National Tandoori Masala 1 tbsp heaped
All spice ½ tsp
Dry fenugreek leaves ½ tsp
Lemon juice 2 tbsp
Yogurt 2 tbsp
Method
Wash and dry chicken pieces, make deep cuts, marinate with 2 tbsp Lemon juice, 2 tbsp Yogurt, 1 tbsp Cream, 1 tbsp Ginger garlic paste, All ½ tsp spice, ½ tsp Dry fenugreek leaves and 1 tbsp National Tandoori Masala. Keep aside for 2 hours, bake in a pre heated oven of 180 degree C for 20 minutes, brush with oil and bake for another 10 minutes, put a burning coal in a pan with Tandoori Chicken Tikka, Drop some oil on coal and cover for 1 minute.
Wash and dry chicken pieces, make deep cuts, marinate with 2 tbsp Lemon juice, 2 tbsp Yogurt, 1 tbsp Cream, 1 tbsp Ginger garlic paste, All ½ tsp spice, ½ tsp Dry fenugreek leaves and 1 tbsp National Tandoori Masala. Keep aside for 2 hours, bake in a pre heated oven of 180 degree C for 20 minutes, brush with oil and bake for another 10 minutes, put a burning coal in a pan with Tandoori Chicken Tikka, Drop some oil on coal and cover for 1 minute.
- Chicken Ginger
Chicken ½ kg thick strips
Onion sliced 1
Black cardamom 1
Tomatoes chopped 2
Green cardamom 2
Cloves 3
Whole Green chilies 4
Yellow color pinch
Cinnamon 1 stick
Chili powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
Roasted cumin powder ½ tsp
White cumin seeds ½ tsp
White pepper ½ tsp
All spice ½ tsp
Yogurt 2 tbsp
Spring onion chopped 2 tbsp
Coriander leaves chopped 2 tbsp
Ginger thinly sliced 2 tbsp
Oil ½ cup
Method
In a wok heat ½ cup oil, add 2 chopped tomatoes, whole mixed spices, 1 tsp salt, 1 tbsp ginger garlic paste, 1 tsp chili powder, ½ tsp white pepper, ½ tsp cumin crushed and ½ tsp all spice, fry mixture well till oil comes on top, then add ½ kg chicken and fry for 10 minutes till chicken tender. Lastly add 1 sliced onion, 4 whole green chilies and keep frying for 5 minutes. Before removing add 2 tbsp chopped spring onion and 2 tbsp chopped coriander leaves.
- Imperial fried chicken
Chicken 1 kg 16 pieces
Ginger garlic paste 1 tbsp
Chili powder 1 ½ tsp
Cumin powder 1 tsp
Coriander crushed 1 tsp heaped
All spice ½ tsp
Salt 1 ½ tsp
Turmeric pinch
Yogurt 2 tbsp
Vinegar 2 tbsp
Oil 1 tbsp
Orange color pinch
Egg 1
Corn flour 3 tbsp heaped
Method
In a bowl marinate chicken with Ginger 1 tbsp garlic paste, 1 ½ tsp Chili powder, 1 tsp Cumin powder, 1 tsp heaped Coriander, ½ tsp All spice, 1 ½ tsp Salt, pinch of Turmeric, 2 tbsp Yogurt, 2 tbsp Vinegar, 1 tbsp Oil, pinch of Orange color, 1 Egg and 3 tbsp Corn flour and leave it for 2 hours then deep fry chicken for 20 minutes on medium flame. Serve with onion rings.
In a bowl marinate chicken with Ginger 1 tbsp garlic paste, 1 ½ tsp Chili powder, 1 tsp Cumin powder, 1 tsp heaped Coriander, ½ tsp All spice, 1 ½ tsp Salt, pinch of Turmeric, 2 tbsp Yogurt, 2 tbsp Vinegar, 1 tbsp Oil, pinch of Orange color, 1 Egg and 3 tbsp Corn flour and leave it for 2 hours then deep fry chicken for 20 minutes on medium flame. Serve with onion rings.
