SIMPLE INDIAN RECIPES
TANDOORI CHICKEN
The most popular variation of grilled chicken in the Indian Cuisine!
INGREDIENTS METHOD
Chicken 1 No.Lemon juice 3 tsp.Red chili powder 2 tsp.Curd (Yogurt) As per taste.Garlic paste 1 tsp.
Ginger paste 1 tsp.Garam masala powder ½ tsp.Mustard oil 1 tsp.Oil For basting.Salt As per taste
1. Skin the chicken and make diagonal incisions all over.
2. Mix 1 tablespoon red chili powder, salt and 2
tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time.
Take Yogurt in a bowl, add red chili powder, salt, lemon
juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken
onto the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast again till done.
6 Serve hot with onion slices and lemon wedges.
Tandoori Chicken Chicken 65
CHICKEN 65
INGREDIENTS METHOD
1 lb chicken.1/2 cup yogurt.A pinch of ajinomoto,2-3 tsp soya sauce Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside.Mix ajinomoto, soya sauce, corn flour, ginger-garlic.3-4 tbsp corn flour.2-3 green chilies.1 tsp ginger-garlic paste.Salt to taste.Red food coloring.Oil for deep frying the paste, red coloring and salt in a vessel and marinate.the cooked chicken pieces in it. Marinate for 4-5 hours.Deep fry the chicken pieces in oil and drain.Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.
CHILLY CHICKEN
INGREDIENTS METHOD
1 lb boneless chicken.1 onion chopped.1 capsicum (blended).4-5 green chilies chopped.2 tomatoes chopped.1 tsp turmeric.2 tbsp ginger-garlic paste.Few drops of venigar and soya sauce.Salt to taste.Oil for frying.Mix vinegar, ginger-garlic paste, salt, turmeric, capsicum paste, and soya sauce in a bowl and marinate the chicken for 3-4 hours.
Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside.Heat oil in a pan, add onions, green chilies, and tomatoes and fry them for a while.Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 15-20 minutes.
Serve hot with fried rice.
CHICKEN LIPOP
Chicken wings coated with tasty batter and deep fried
INGREDIENTS METHOD
Chicken, wings with skin 8 nos.Eggs 2 nos.Green chilies, ground 6 nos.Ajinomoto ¼ tsp.Pepper powder ¼ tsp.Garam masala ¼tsp.Chili sauce ½ tsp.Soya sauce ½ tsp.Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.Ginger, paste 1 tsp.Garlic, paste 1 tsp.Yellow colour or red colour A pinch Water ½ cup.Oil for deep frying As required.Salt ½ tsp.
1.Cut the wings into two, chop the end bone,pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove and cool.
3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light
brown colour.
5.Serve hot with szechwan sauce.
CHICKEN MAKHANI (BUTTER CHICKEN)
A rich preparation of chicken marinated in a curd and spice mixture.
INGREDIENTS METHOD
Chicken 800 gms.Kashmiri Red Chili Powder 1 tsp.Lemon Juice 1 tbsp.Salt To taste.
Marination
Curd (Yogurt) 1 cup.Ginger paste 2 tbsps.Garlic paste 2.tbsps.Garam Masala powder 1/2 tsp.Kashmiri Red chili powder 1 tsp.Lemon juice 2 tbsps.Butter 2 tbsps.Mustard oil 2 tsps.Salt To taste
Makhani Sauce
Whole garam masala 1 tbsp.Tomato puree 400 gms.Sugar/Honey 2 tbsps.Ginger paste 1 tbsp.Garlic paste 1 tbsp.Red chili powder 1 tbsp.Garam masala powder ½ tsp.Fresh cream 1cup.Kasoori methi ½ tsp.Chopped green chilies 1 tsp.Butter 50 gms.Salt To taste
1. Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an
hour.
3. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Add red chilli
powder, salt, ginger-garlic paste, lemon juice,garam masala powder and mustard oil.
4. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
5. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200
degrees celsius) for 10-12 minutes or until almost done. Baste it with butter and cook for another 2
minutes. Remove and keep aside.
6. Heat butter in a pan. Add whole garam masala.Let it crackle. Then add ginger-garlic paste and
chopped green chillies. Cook for 2 minutes.
7. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to
a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.
8. Add cooked tandoori chicken pieces. Simmer for
5 minutes and then add fresh cream.
9. Serve hot with naan or parantha.
MURG DO PIAZA
A famous chicken dish that can be prepared in a jiffy
INGREDIENTS METHOD
Chicken pieces 1 kg.Onions, sliced 500 gms.Garlic, sliced 50 gms.Ginger, sliced 50 gms.Red chili powder 1/2 tsp.Turmeric powder 1/2 tsp.Whole red chili 4 nos.Garam Masala 10 gm.Tomato puree 300 ml.Coriander powder 15 gms.Water 500 ml.Ghee 150 gms.Salt To taste
1.Slice the onions, ginger and garlic and keep aside.
2.Heat ghee for 1 minute, then add tomato puree,turmeric powder, red chili powder, red chilies and
coriander powder, cover the dish and cook on high for 3 minutes.
3.Put the sliced onions, ginger, garlic and cook for 3 minutes on high.
4.Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes.
5.Stir well, add salt, garam masala and cook for 7 minutes, till done.
CHICKEN KORMA
Chicken cooked in a thin gravy of yogurt and saffron
INGREDIENTS METHOD
Chicken 1 kg.Sliced onion 1 cup.Poppy seeds 2 tbsps.Coriander seeds 1 tbsp.Cumin seeds 1 tsp.
Fresh grated coconut ½ cup.Curd (yogurt) 1 cup.Garlic cloves 2 no.Ginger paste 2 tsp.Green cardamom 3 - 4 nos.Dry red chili whole 2 no.Fresh cream ¼ cup.Oil 3 tbsps.Salt To taste
1. Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
2. Soak poppy seeds in 1 cup warm water for 10 minutes.
3. Grind soaked poppy seeds with deseeded red chilies,coriander seeds, cummin seeds, garlic, green cardamom and grated coconut.
4. Heat oil in a pan. Add sliced onions and cook till they are translucent. Add Ginger Paste and stir for 15 seconds.
5. Add chicken pieces and cook on high flame for 5 minutes stirring constantly. Make sure not to colour the chicken.
6. Stir in the ground paste and add 1 cup of water. Add salt and bring it to a boil. Reduce flame and add beaten Curd/Yogurt. Simmer for 5 minutes.
7. Finish with fresh cream.
MURG MUSALLAM
A rich preparation of chicken with saffron and roasted spices.
INGREDIENTS METHOD
Chicken 1 no. large 1.Slice the onion.Onion 1 no.Coriander seeds 1 tbsp.Aniseed 1 tbsp.Cumin seeds 1 tbsp.Roasted gram dal 4 nos.Dry red Chilies 4 nos.White cardamoms 4 nos.Black Cardamoms 2 nos.Cloves 4 nos.Whole black peppers ½ tbsp.Coconut 2" piece Almonds 1 no.Curd ½ pint.Saffron A pinch of Ghee 6 tbsps.Salt To taste
2. Soak saffron in spoonful of hot water.
3. Roast all the remaining spices without any fat in a frying-pan and grind together.
4. Heat half the Ghee in a large saucepan and brown the chicken on all sides.
5. Remove, and pour in the remaining ghee.
6. Fry onion till brown, add the ground spices and ground coconut.Fry for 5 minutes.
7. Put chicken back into the pan.
8. Blend Curd/Yogurt with 1 1/2 liter water and pour into the pan together with salt. Cover tightly and
cook till liquid dries and chicken is tender.
9. Just before serving add saffron water and garnish with chopped almonds.
CHICKEN TIKKA
Chicken pieces marinated in yoghurt and a blend of spices, skewered and cooked in an oven or tandoor - A favourite Indian Barbeque
INGREDIENTS METHOD
Boneless chicken 800 gms.Lemon juice 2 tbsp.Red chilly powder (kashmiri ) 1 tsp.Red orange color (optional)Few drops Curd/Yogurt 300 gms.Garlic paste 2 tbsp.Ginger paste 2 tbsp.Garam masala powder 1 tsp.Cumin powder ½ tsp.Butter For basting Salt To taste.
1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for about 3 - 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in
Read MoreINGREDIENTS METHOD
Chicken 1 No.Lemon juice 3 tsp.Red chili powder 2 tsp.Curd (Yogurt) As per taste.Garlic paste 1 tsp.
Ginger paste 1 tsp.Garam masala powder ½ tsp.Mustard oil 1 tsp.Oil For basting.Salt As per taste
1. Skin the chicken and make diagonal incisions all over.
2. Mix 1 tablespoon red chili powder, salt and 2
tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time.
Take Yogurt in a bowl, add red chili powder, salt, lemon
juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken
onto the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast again till done.
6 Serve hot with onion slices and lemon wedges.
Tandoori Chicken Chicken 65
CHICKEN 65
INGREDIENTS METHOD
1 lb chicken.1/2 cup yogurt.A pinch of ajinomoto,2-3 tsp soya sauce Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside.Mix ajinomoto, soya sauce, corn flour, ginger-garlic.3-4 tbsp corn flour.2-3 green chilies.1 tsp ginger-garlic paste.Salt to taste.Red food coloring.Oil for deep frying the paste, red coloring and salt in a vessel and marinate.the cooked chicken pieces in it. Marinate for 4-5 hours.Deep fry the chicken pieces in oil and drain.Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.
CHILLY CHICKEN
INGREDIENTS METHOD
1 lb boneless chicken.1 onion chopped.1 capsicum (blended).4-5 green chilies chopped.2 tomatoes chopped.1 tsp turmeric.2 tbsp ginger-garlic paste.Few drops of venigar and soya sauce.Salt to taste.Oil for frying.Mix vinegar, ginger-garlic paste, salt, turmeric, capsicum paste, and soya sauce in a bowl and marinate the chicken for 3-4 hours.
Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside.Heat oil in a pan, add onions, green chilies, and tomatoes and fry them for a while.Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 15-20 minutes.
Serve hot with fried rice.
CHICKEN LIPOP
Chicken wings coated with tasty batter and deep fried
INGREDIENTS METHOD
Chicken, wings with skin 8 nos.Eggs 2 nos.Green chilies, ground 6 nos.Ajinomoto ¼ tsp.Pepper powder ¼ tsp.Garam masala ¼tsp.Chili sauce ½ tsp.Soya sauce ½ tsp.Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.Ginger, paste 1 tsp.Garlic, paste 1 tsp.Yellow colour or red colour A pinch Water ½ cup.Oil for deep frying As required.Salt ½ tsp.
1.Cut the wings into two, chop the end bone,pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove and cool.
3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light
brown colour.
5.Serve hot with szechwan sauce.
CHICKEN MAKHANI (BUTTER CHICKEN)
A rich preparation of chicken marinated in a curd and spice mixture.
INGREDIENTS METHOD
Chicken 800 gms.Kashmiri Red Chili Powder 1 tsp.Lemon Juice 1 tbsp.Salt To taste.
Marination
Curd (Yogurt) 1 cup.Ginger paste 2 tbsps.Garlic paste 2.tbsps.Garam Masala powder 1/2 tsp.Kashmiri Red chili powder 1 tsp.Lemon juice 2 tbsps.Butter 2 tbsps.Mustard oil 2 tsps.Salt To taste
Makhani Sauce
Whole garam masala 1 tbsp.Tomato puree 400 gms.Sugar/Honey 2 tbsps.Ginger paste 1 tbsp.Garlic paste 1 tbsp.Red chili powder 1 tbsp.Garam masala powder ½ tsp.Fresh cream 1cup.Kasoori methi ½ tsp.Chopped green chilies 1 tsp.Butter 50 gms.Salt To taste
1. Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an
hour.
3. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Add red chilli
powder, salt, ginger-garlic paste, lemon juice,garam masala powder and mustard oil.
4. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
5. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200
degrees celsius) for 10-12 minutes or until almost done. Baste it with butter and cook for another 2
minutes. Remove and keep aside.
6. Heat butter in a pan. Add whole garam masala.Let it crackle. Then add ginger-garlic paste and
chopped green chillies. Cook for 2 minutes.
7. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to
a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.
8. Add cooked tandoori chicken pieces. Simmer for
5 minutes and then add fresh cream.
9. Serve hot with naan or parantha.
MURG DO PIAZA
A famous chicken dish that can be prepared in a jiffy
INGREDIENTS METHOD
Chicken pieces 1 kg.Onions, sliced 500 gms.Garlic, sliced 50 gms.Ginger, sliced 50 gms.Red chili powder 1/2 tsp.Turmeric powder 1/2 tsp.Whole red chili 4 nos.Garam Masala 10 gm.Tomato puree 300 ml.Coriander powder 15 gms.Water 500 ml.Ghee 150 gms.Salt To taste
1.Slice the onions, ginger and garlic and keep aside.
2.Heat ghee for 1 minute, then add tomato puree,turmeric powder, red chili powder, red chilies and
coriander powder, cover the dish and cook on high for 3 minutes.
3.Put the sliced onions, ginger, garlic and cook for 3 minutes on high.
4.Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes.
5.Stir well, add salt, garam masala and cook for 7 minutes, till done.
CHICKEN KORMA
Chicken cooked in a thin gravy of yogurt and saffron
INGREDIENTS METHOD
Chicken 1 kg.Sliced onion 1 cup.Poppy seeds 2 tbsps.Coriander seeds 1 tbsp.Cumin seeds 1 tsp.
Fresh grated coconut ½ cup.Curd (yogurt) 1 cup.Garlic cloves 2 no.Ginger paste 2 tsp.Green cardamom 3 - 4 nos.Dry red chili whole 2 no.Fresh cream ¼ cup.Oil 3 tbsps.Salt To taste
1. Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
2. Soak poppy seeds in 1 cup warm water for 10 minutes.
3. Grind soaked poppy seeds with deseeded red chilies,coriander seeds, cummin seeds, garlic, green cardamom and grated coconut.
4. Heat oil in a pan. Add sliced onions and cook till they are translucent. Add Ginger Paste and stir for 15 seconds.
5. Add chicken pieces and cook on high flame for 5 minutes stirring constantly. Make sure not to colour the chicken.
6. Stir in the ground paste and add 1 cup of water. Add salt and bring it to a boil. Reduce flame and add beaten Curd/Yogurt. Simmer for 5 minutes.
7. Finish with fresh cream.
MURG MUSALLAM
A rich preparation of chicken with saffron and roasted spices.
INGREDIENTS METHOD
Chicken 1 no. large 1.Slice the onion.Onion 1 no.Coriander seeds 1 tbsp.Aniseed 1 tbsp.Cumin seeds 1 tbsp.Roasted gram dal 4 nos.Dry red Chilies 4 nos.White cardamoms 4 nos.Black Cardamoms 2 nos.Cloves 4 nos.Whole black peppers ½ tbsp.Coconut 2" piece Almonds 1 no.Curd ½ pint.Saffron A pinch of Ghee 6 tbsps.Salt To taste
2. Soak saffron in spoonful of hot water.
3. Roast all the remaining spices without any fat in a frying-pan and grind together.
4. Heat half the Ghee in a large saucepan and brown the chicken on all sides.
5. Remove, and pour in the remaining ghee.
6. Fry onion till brown, add the ground spices and ground coconut.Fry for 5 minutes.
7. Put chicken back into the pan.
8. Blend Curd/Yogurt with 1 1/2 liter water and pour into the pan together with salt. Cover tightly and
cook till liquid dries and chicken is tender.
9. Just before serving add saffron water and garnish with chopped almonds.
CHICKEN TIKKA
Chicken pieces marinated in yoghurt and a blend of spices, skewered and cooked in an oven or tandoor - A favourite Indian Barbeque
INGREDIENTS METHOD
Boneless chicken 800 gms.Lemon juice 2 tbsp.Red chilly powder (kashmiri ) 1 tsp.Red orange color (optional)Few drops Curd/Yogurt 300 gms.Garlic paste 2 tbsp.Ginger paste 2 tbsp.Garam masala powder 1 tsp.Cumin powder ½ tsp.Butter For basting Salt To taste.
1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for about 3 - 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in
