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.

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.

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.

INGREDIENTS

1 tandoori chicken - deboned and cut into small pieces
2 tbsp butter
1 tsp oil
1 tsp kala jeera
1 cup tomato puree
2 tsp salt
3/4 cup (180 g) cream
A few strips of green chillies - cut lenghtwise, for garnish

METHOD

Heat the butter and oil, and when the butter melts, add the kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.

Add the salt and the chicken pieces and turn around a few times till the chicken pieces are coated with the puree and heated through.

Add the cream and turn around a few times till well blended and hot.

Serve immediately, garnished with the green chillies.

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.

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.

thankyou
they look great
will try a few.

tried this
it came out so good,yummmmmMM