Chicken Momos | Steamed Chicken Dumpling | Steamed Dimsum recipe

Ingredients

Minced chicken –
250 gm

Garlic - 7 to 8 finely minced

Onion - 1 small chopped

Carrot – 1 grated

Spring onion – ½ cup

Soya sauce – 1 tsp

Salt and pepper as
per taste

All purpose flour
dough

Method

Mix all the
ingredients  together and keep aside.

Make a dough of
maida, salt and water. Roll into small circles and place a tsp of chicken
filling inside.

Close it like half
circle and then again take the ends and bring it together.

Steam in for 15 to
20 minutes and serve hot with chutney.

Chicken Potato Pattice | Chicken Potato Pattice | Ramadan Recipe

Ingredients

Boneless chicken -
1/2 kg

Boiled potato- 4

Ginger garlic paste
- 2 tsp

Red chilli - 4

corriander seed - 1
tbl.sp

cumin seed - 1 tsp

cinnamon - 1 small
stick

Mace - 1

cardamom - 1

cloves - 3

star aniseed - ½

Turmeric powder -
1/4 tsp

Salt as per taste

Finely chopped onion
– 1

Juice of one lemon

Few chopped
coriander leaves

Eggs – 2 for
coating

Method

In a pan take
chicken pieces and all whole masala like red chillies, star aniseed, cloves,
cinnamon, cumin seed, mace, cardamom, salt and turmeric powder. Cook on a slow
flame without adding water. The chicken will cook in its own moisture.

When it is cooked.
Blend it coarsely with the help of a blender.

Boil potatoes and
mash it. To it add ginger garlic paste, coriander leaves, lemon juice and mix
well.

Mix both chicken
keema and potato and make small balls.

In another bowl,
break two eggs. To it add salt and chilli powder and one tbl.sp of all purpose
flour. Mix it well.

Dip this chicken
balls into it and deep fry in oil till golden brown in color. You can even use
bread crumbs to coat it.

Serve hot with
ketchup or yogurt raita.

Hariyali Chicken Tikka | Murgh Tikka Hariyali | Green Chicken Tikka | Ha...

Ingredients
Chicken boneless - 1/2 kg
capsicum - 2 cut into cubes
onion- 2 cut into cubes
ginger garlic paste - 2 tsp
yogurt - 2 tbl.sp
red chilli powder- 2 tsp
corriander powder- 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
salt as per taste
paste of mint leavves, corriander leaves and green chilli - 2
juice of half lemon

Method
Wash and cut chicken pieces into thin slices.
Cut onion and capsicum into cubes.

 Marinate the chicken pieces with all the ingredients given and let it rest for half  to one hour.
Take barbecue stick and insert first capsicum then chicken piece and then onion piece. Repeat this three to four times. Shallow fry in oil and serve hot with chutney.

Methi Chicken | Chicken with Fresh Fenugreek Leaves | Methi Murgh

Ingredients

Chicken – 500 gm

Fenugreek leaves/methi leaves – 1 small bunch

Onion – 3 sliced

Potato - 1 (optional)

Ginger garlic paste – 2 tsp

Yoghurt – 1 tbl.sp

Red chilli powder – 2 tsp

Coriander powder – 1 tbl.sp

Roasted cumin powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – ½ tsp

Salt as per taste

Make a paste of

Two tomatoes

Whole pepper – 1 tsp

Green chilli – 1

Method

Clean and wash chicken and keep aside.

Heat oil in a pan and add whole spices cumin, cardamom, cloves, cinnamon and cook till it splutter.

 Add onion sliced. Cook till it turns golden brown in color.

Add ginger garlic paste and cook for few seconds till the raw smell goes.

Add tomato pepper paste and cook for two minutes.

Add all the powdered masala and salt and cook till oil separates from masala.

Add chicken pieces, potato , mix well and cook for 2 minute.

Add a cup of water, mix well and cover and cook till chicken is cooked well.

 Keep stirring in between.

When chicken is cooked, add  chopped methi leaves, mix well and cook for a minute.

Serve hot with rice or roti.

Chicken Korma | Easy Chicken Curry

Ingredients

 For marination

Chicken – 1/2 kg

Potato - 1 big chopped 

turmeric powder - 1/2 tsp

roasted cumin powder - 1 tsp

corriander powder - 2 tsp

garam masala - 1/2 tsp

red chilli powder and salt as per taste

 thick yogurt - 2 big spoon

few chopped corriander and mint leaves

Onion – 3 medium size sliced

Ginger garlic paste – 2 tsp

green chilli - 2 slit

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Cloves – 3

Green cardamom – 2

Cinnamon – 1 inch piece

Bay leaf - 1

Method

Wash and cut chicken into desired pieces.

Marinate chicken with ingredients given and leave it for half to one hour.

Heat oil about 3 to 4 tbl.sp, with one tsp of ghee/butter.  when hot add cinnamon stick and cloves, bay leaf , cumin seed and cardamom.  Sauté for a minute and add onions and fry till golden brown in color. Then add ginger garlic paste and sauté till the raw smell goes. Then add this marinated chicken  and fry on a low flame for 2 to 3 minutes.  Then add water as required. Cover it with a lid and let it cook on a slow flame for 25 to 30 minutes. Add more water if required.

  Garnish with coriander and mint leaves and serve hot with rice, roti, naan or paratha.

Chicken Pasta - Chicken Pasta In Indian Style - Chicken Macaroni

Ingredients
chicken - 200 gm
pasta - 200 gm
onion - 2 big
ginger garlic paste - 2 tsp
turmeric powder - 1/2 tsp
corriander powder - 2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
red chilli powder as per taste
few chopped corriander and mint leaves.
salt as per taste

make a puree of two tomato and a green chilli


Method
Boil pasta in water by adding one small cinnamon stick, one tsp of cumin seed, 2 to 3 cloves and salt.

Heat oil in a pan and add onion and cook till it turns golden brown in color.
Add ginger garlic paste and cook till the raw smell goes.
Add puree of tomato and  cook for a minute.
Add chicken pieces and mix well. Add powdered masala, mix well and cook till chicken is cooked well. Add chopped corriander leaves.
When the pasta is cooked, drain the water and mix with chicken masala. Cook for a minute and off the flame. Serve hot.

Chicken Fajita Wrap (very easy Mexican recipe)

Ingredients

for marination
boneless chicken - 150 gm
whole pepper crushed - 2 to 3 tsp
red chilli powder - as per taste
roasted cumin powder - 1 tsp
salt as per taste
juice of half lemon


crushed garlic - 4 to 5

mix yogurt , salt and pepper

red, yellow and green pepper - sliced it
onion - 1 sliced

Method

Marinate chicken with the ingredients given.
Mix together yogurt, salt and pepper and keep aside.

Heat oil in a pan and add crushed garlic. Saute for few seconds and then add marinated chicken and cook till done.
Add sliced vegetables and cook for few minutes.
Off the flame.
Take tortilla and put a spoonful of this chicken mixture and put yogurt on top. Fold it and serve hot.

Chicken Fajita Pasta Recipe

Ingredients
Cooked pasta - 200 gm
Chicken - 150 gm
Roasted cumin powder - 1 tsp
Chilli flakes - 1 tsp
Oregaono - 1/2 tsp
Juice of half lemon
Pepper powder - 3 tsp
Garlic cloves -  7 to 8 crushed
Salt as per taste
Long sliced red, yellow and green pepper
Onion - 1 sliced
Milk - 1/2 cup
Grated mozerella and cheddar cheese


Method
Take boneless chicken and marinate it with roasted cumin powder, pepper powder, chilli flakes, oregano, juice of lemon and salt. Let it aside for half an hour.
Make thin long slices of onion and red, yellow and green capsicum.
Heat oil in a pan, add this chicken pieces and cook on a medium flame till done. Remove in a bowl. In the same pan add vegetables and saute till onions becomes little soft.
Add this cooked chicken, mix well. Add cooked pasta, milk and mix well. Cook for a minute and add to it grated cheese. Mix well and serve

Chicken Veg Roll

Ingredients
all purpose flour - 1 cup
dry yeast - 1 tbl.sp
sugar - 1 tsp
salt - 1/2 tsp
chopped vegetables like capsicum, spring onion,
grated carrot
chilli flakes, salt and pepper as per taste
grated cheese


Method
In a bowl, take 1 tbl.sp of yeast and add sugar and salt to it. Add lukewarm water to it and mix well.
Leave it aside till it becomes frothy.
Take a cup of all purpose flour and add yeast mixture to it and knead it to a soft dough. Cover and leave it to rest till it doubles in size.
when it is double in size, roll a thick chapati. spread on it chopped vegetables like capsicum, spring onion, grated carrot, boiled and minced chicken,chilli flakes, pepper and salt , grated mozerella and cheddar cheese. Roll it tightly
Bake it in a preheated oven at 180 degree celcius for 15 to 20 minutes. Cut it and seve hot.

Chicken Teriyaki

Ingredient
boneless chicken cut into long strips - 500 gm
garlic flakes - 4 to 5 chopped
ginger - 2 inch grated
teriyaki sauce - 2 to 3 tbl.sp
salt as per taste
few chopped veggies like capsicum, spring onion etc

Method
In a bowl take boneless chicken and add to it garlic, ginger,salt and teriyaki sauce. Mix it well and let it marinate for half an hour.
Heat sesame oil in a pan and saute this chopped veggies for 2 to 3 minutes.
Remove in a plate. Add more sesame oil in the same pan and  shallow fry this chicken pieces till done.

Chicken In Hot Garlic Sauce

Ingredients

For marinating

Chicken – 150 gm
boneless

Soya sauce – 1 tsp

White pepper powder
– 1 tsp

Salt as per taste

Garlic cloves – 15
to 20

Ginger – 2 inch
small piece

Vinegar – 1 tsp

Make a paste of

3 to 4 kashmiri red
chilli soaked in water for half an hour

Soya sauce – 1 tsp

Tomato ketchup – 1
tbl.sp

Red chilli sauce –
1 tsp

Salt as per taste

Spring onion bulbs
cut into half

Capsicum – 1 big
cut into cubes

Spring onion greens
finely chopped

Method

First wash and
marinate chicken with the ingredients given.
Let it marinate for 15 to 20 minutes and then deep fry in oil till half
cooked.

Chop finely garlic
and ginger.

In a pan heat oil,
add garlic and ginger and cook till garlic changes it color.

Combine red chilli
paste, soya sauce, tomato ketchup and salt and add to the cooked ginger garlic.
Sauté for few seconds and then add chopped spring onion bulbs and capsicum
cubes.  Cook on a high flame for a
minutes and then add fried chicken. Add little water If the gravy is too thick.
Cook for a minute on a slow flame.  Add
spring onioin greens, mix well and let it cook for few seconds. Make a paste of
cornflour – 1 tsp with little water and add to the gravy to make the gravy
thick and transparent. Serve hot with fried rice or roti.

Crispy Fried Chicken Sandwich

Ingredients
 Few bread slices
Boneless chicken - 200 gm
White pepper - 1 tsp
Garlic powder - 1 tsp
Worcestershire sauce - 2 tsp
salt as per taste

For coating
Egg - 1
All purpose flour
Bread crumbs
Salt and pepper as per taste

For bread spread
Grated carrot and cabbage - 1/2 cup each
Capsicum - 1
Mayonnaise
Tomato ketchup

Method
Wash and cut boneless chicken into thin slices.
Add garlic powder, pepper, Worcestershire sauce and salt as per taste to it. Mix it well and let it marinate for 10 to 15 minutes.

For coating beat one egg adding little water to it and also salt and pepper as per taste.
Also add salt and pepper in all purpose flour and bread crumbs.

Now roll chicken pieces in all purpose flour, then dip in egg batter and roll in bread crumbs. Deep fry or shallow fry in oil.

In another bowl, add carrot, cabbage, capsicum and mayonnaise and ketchup. Mix well.

Toast bread slices and spread mayonnaise and place 2 to 3 fried chicken and close with bread slice. and serve.

Bhuna Masala Chicken

Ingredients

Poppy seed - 1 tsp

Cinnamon - 1 small piece

Cloves - 3 to 4

Black pepper - 1 tsp

Black cardamom - 1

Star aniseed - 1/2

Mace - ½

Cumin seed – 1 ½ tsp

Coriander seed - 2 tbl.sp

Red chilli - 2 to 3 or as per taste

5 to 6 flakes of Garlic

 one small piece of ginger

Yogurt - ½ cup

Turmeric powder – ½ tsp

Salt as per taste

Kasuri methi – 1 tsp

Juice of half lemon

Coriander leaves chopped

Little cream to garnish
Paste of 12 to 15 cashewnuts

Method
Wash and make cut in the chicken pieces.
Dry roast all the ingredients given and make a paste of it by adding ginger and garlic.
In a bowl, take half cup of  yogurt, turmeric powder, salt, half of the blended masala . Mix well and add chicken pieces to it. Mix well and let it marinate for few hours or overnight.

Shallow fry chicken pieces till it becomes dry. Remove and keep aside.
In the same pan add half of the blended masala, leftover marinated masala and chicken pieces. Cook on a slow flame for few minutes.

Add paste of cashewnut, mix well and cook for some more minutes stirring in between.
Add kasuri methi, juice of lemon. Off the flame and garnish with corriander leaves and little cream and serve hot with rice or roti.

Corn and Chicken Fritters (chicken pakoda recipe)

Ingredients
boiled chicken - 1 cup
fresh corn kernels - 1 cup
garlic - 3 to 4
ginger - 1 small piece
soya sauce - 1 tsp
green chilli sauce - 1 tsp
red chilli sauce - 1 tsp
salt and pepper as per taste
corn flour - 1 tbl.sp
refined flour - 2 tbl.sp
chicken stock - 1 tbl.sp

Method
In a bowl add all the ingredients given and blend it with a blender. Make small flat balls and shallow fry in oil on both the sides. Serve hot with ketchup.

Chicken Spinach Pulao

Ingredients
rice - 200 gm
chicken - 250 gm
ginger garlic paste - 2 tsp
cumin seed - 1 tsp
small piece of cinnamon
cloves - 2 to 3
cardamom - 1
bayleaf - 1
onion - 1 big
tomato - 2 medium
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
corriander powder - 3 tsp
garam masala - 1/4 tsp
red chilli powder and salt as per taste
juice of half lemon
chopped corriander leaves
spinach puree of 10 to 12 spinach leaves
ghee or butter - 1 tbl.sp

Method
Soak rice in water for half an hour
Heat two tbl.sp of oil in a pan and add cumin seed, cloves, cardamom, cinnamon, bayleaf and saute for few seconds.  Add onions and fry till golden brown in color. Add ginger garlic paste and saute for few seconds till the raw smell goes. Add chopped tomatoes and cook till it is totally mashed up. Add all the powdered masala, corriander leaves, chicken pieces and saute for few seconds. Add  water double the quantity of rice, juice of lemon and cover and let it boil. Add soaked rice and cook till 75% done. Add puree of blanch spinach leaves, mix well and let it cook.
When it it almost done, add ghee or butter and let it simmer on a low flame till done. Serve hot with salad.

Sindhi Biryani

Ingredients

for making masala

chicken - 1/2 kg

onion - 5

ginger garlic paste - 1 1/2 tbl.sp

bay leaf - 1

tomato - 3 medium size

red plum - 2 big or dry plum

yoghurt - 4 to 5 tbl.sp

turmeric powder - 1/2 tsp

corriander powder - 1 tbl.sp

roasted cumin powder - 1 tsp

garam masala - 1 tsp

red chilli powder and salt as per taste

few corriander and mint leaves

green chillies - 2 to 3

few slices of lemon

saffron soaked in milk

ghee or butter for topping



for making rice

rice - 1/2 kg

bay leaf - 1

whole pepper corn - 15 to 20

cinnamon - 1 inch piece

cloves - 3 to 4

cardamom - 3 to 4

black cardamom - 1

cumin seed - 1 tsp

enough water for cooking

salt - 2 tbl.sp

oil - 1 tsp so that rice do not stick to each other

oil - 1 tsp



potato - 4 to 5 cut into small pieces


Method
Clean and wash chicken and cut into medium size pieces.
Wash and soak rice in water for half an hour.
Thinly slice onions. Cut into cubes potatoes.
Boil potatoes by adding water and then deep fry in oil.
Deep fry onions till golden brown in color. Keep aside.
Coarsely make a puree of tomato and plum

Take chicken in a bowl and add  to it ginger garlic paste, yoghurt, all the powdered masala, mint and corriander leaves, tomato and plum puree, salt, turmeric powder, bay leaf, fried onions ( keep little onions aside for garnishing). Mix it all well and let it marinate for half to one hour.

For making rice boil enough water by adding salt and all the ingredients given. Let it cook till 3/4 done. Drain the water and keep aside.

Heat about 3 to 4 tbl.sp of oil in a pan and add the marinated chicken masala.
Cook till the chicken is half done. Slow the flame and add rice. Spread it evenly.
Garnish it with mint and corriander leaves, fried potatoes, mint and corriander leaves, fried onions, saffron soaked in milk, lemon slices, green chilli and ghee/butter.
Cover it and let it cook till the steam is released and rice is cooked.

Serve hot with salad.

Chicken Cheese Balls

Ingredients

boiled minced chicken - 100 gm

mozirella cheese - 3 to 4 tbl.sp

minced garlic - 3 to 4 small

few corriander leaves or parsley

salt and pepper as per taste

egg - 1

cornflour and bread crumbs





Method

mix minced chicken, cheese, garlic, corriander leaves and salt and pepper. Make small flat round balls. Dust it with cornflour and dip in egg batter and coat it with bread crumbs.

deep fry in oil till golden brown in color and serve hot with ketchup.

Singaporean Chicken Fried Rice

Ingredients
rice cooked - 1/2 kg
mixed vegetables - red, yellow  and green pepper cabbage, carrot, spring onions, beans
chicken - shtedded and boiled - 100 gms
garlic - 7 to 8 chopped
ginger - thinly sliced 1 inch piece
soya sauce - 2 tsp
red chilli sauce - 1 tbl.sp
curry powder - 2 tsp
egg - 1
salt and pepper as per taste

Method
Cook rice and let it cool down.
cook egg and scramble it.
Chop all the vegetables.
Heat oil in a pan add ginger garlic and saute for few seconds and then add all vegetables and chicken pieces and scrambled egg and saute for few seconds on a high flame. The vegetables should be crunchy.. Add sauce and curry powder and mix well and cook for a minute. Add rice , salt and pepper and mix well gently. Serve hot

Chicken Tikka with Mayo Sandwich

Ingredients
few slices of bread

for making chicken tikka
boneless chicken - 1/2 kg
ginger garlic paste - 1 tsp
roasted cumin powder - 1 tsp
corriander powder - 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
juice of half lemon
yoghurt - 3 tbl.sp
tandoori masala - 1 tsp
food color - 1/2 tsp (optional)
salt as per taste

For making mayonnaise spread
mayonnaise - 2 tbl.sp
one small onion chopped
few mint leaves
a pinch of salt

Method
Make mayonnaise spread by adding all the ingredients given.

slice the chicken given and marinate the chicken using all the ingredients given. Leave it for 3 to 4 hours and then deep fry in oil and shred it.

Toast the bread slices using ghee or butter and keep aside. Spread mayonaisse on it and shredded chicken. Cover it with another slice of bread. Cut into half and serve.

Mince Chicken Kofta Pulao

Ingredients

for making kofta
mince chicken - 250 gm
onion - 2
ginger garlic paste - 2 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
juice of half lemon
egg - 1
red chilli powder and salt as per taste
few corriander leaves
juice of half lemon
few corriander leaves

for making pulao
rice - 1/2 kg
1 big onion
cumin seed - 1 tsp
bay leaf - 1
tomato - 2
ginger garlic paste - 1 tbl.sp
corriander powder - 2 tbl.sp
roasted cumin powder - 2 tbl.sp
turmeric powder - 1/2 tsp
garam masala - 1 tsp
red chilli powder and salt as per taste
water/chicken stock - double the quantity of rice

Method
for making kofta
Mix all the ingredients given and make small balls and deep fry in oil till golden brown in color.

for making pulao
Heat oil in a pan and add cumin seed, when they splutter add onions bay leaf and cook till onions become translucent. Add ginger garlic paste and stir fry for few seconds till the raw smell goes. Add tomtoes and cook till it is completely mashed up.
Add all the powdered masala and stir fry for few seconds. Add water and corriander leaves and let it boil.
Add rice  and cook till it is 3/4th done. Place these koftas in the rice and again cover and let it cook till the rice is fully cooked. Serve hot with raita.