Chicken Bukhara masala

Ingredients
Chicken boneless ½ kg cubes
National tandori masala 1 packet
Egg 1
Lemon juice 1 tbsp
Corn flour 1 tbsp
Method
Marinate ½ kg chicken with 4 tbsp national tandori masala, lemon juice, 1 egg. 1 tbsp corn flour and deep fry, keep aside.
Ingredients for masala
Oil ¼ cup
Onion chopped 2 tbsp
Tomatoes 1 chopped
Cashew nuts grinded 8
Turmeric ¼ tsp
Chili powder 1 tsp
Salt ½ tsp
All spice ¼ tsp
Kasori methi 1 tsp
Coriander leaves chopped 2 tbsp
Method
Heat oil add chopped onion 2 tbsp, fry light golden add 1 chopped tomato with ¼ tsp turmeric, ½ tsp chili powder, ½ tsp salt. ¼ tsp all spice, add ½ cup water and fry well then add grinded cashew nut paste with fried chicken pieces, garnish with coriander leaves and fried whole cashew nuts.

Lagani chicken

Ingredients
Chicken 1 kg 8 pieces
Yogurt 1 cup
All spice 1 tsp
Chili powder 2 tsp
Salt 1 ½ tsp leveled
Ginger garlic 1 tbsp
Almonds blanched and grinded 1 tbsp
Sesame seeds 1 tsp
Poppy seeds 1 tsp
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Method
Grind together sesame seeds, poppy seeds, coriander seeds and cumin seeds finely, beat yogurt add in the grinded paste with salt, chili powder, ginger garlic paste, grinded almonds and all spice, mix well, marinate chicken in this for few hours, heat oil in a lagan, pan fry chicken for 5 minutes, add the marinade with ½ cup water, cover and cook till tender. Serve garnished with coriander leaves.

Chutney roast chicken

Ingredients
Chicken 1 kg whole give cuts
Oil ½ cup
Onion 1 raw grinded
Ginger garlic paste 1 tbsp
Whole red chili 6
Whole green chilies 4 big ones
Yogurt 1 cup
Salt 1 tsp
Chili powder ½ tsp
Coriander powder 1 tsp
Crushed black pepper ½ tsp
Cashew nut grinded 8
Green cardamom grinded ½ tsp
Cream 4 tbsp
Ingredients for chatni
Coriander leaves 1 cup
Mint ½ cup
Green chilies 8
Ginger garlic 1 tsp
Salt 1 tsp
Lemon juice ¼ cup
Method for chatni
Blend altogether.
Method
Wash chicken, give cuts, marinate with prepared chatni. Put in a pan to cook without oil or water on very low flame for 15 minutes. In another pan heat oil add blended onion with ginger garlic paste, whole red chilies, whole green chilies, yogurt, salt, chili powder, coriander powder, black pepper, fry well. Add cashew nut paste, green cardamom powder and the cooked chicken. Cook in this gravy for 15 minutes. Remove in a platter. Serve with fries. Drizzle with fresh cream.

Shahjahani korma

Ingredients
Chicken 1 kg 12 pieces
Ghee 1 cup
Yogurt 1 ½ cup
Salt 1 ½ tsp
Chili powder 3 tsp
Turmeric ¼ tsp
Almonds 20 blanched and grinded
Brown onion grinded ½ cup
Whole spices mixed 1 tbsp
Coriander powder 2 tsp
Ginger garlic paste 2 tsp leveled
Ginger julienne 1 tbsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Kewra water 1 tbsp
Allspice ½ tsp
Method
Heat ghee, add mixed whole spices with salt, chili powder, coriander powder, yogurt and chicken, fry well add 1 cup water, cover and cook till half done. Then add brown onion, grinded almonds, ginger sliced, nutmeg and mace powder with ½ cup water, cover and cook till done, lastly add allspice.

Tawa chicken

Ingredients
Boneless chicken ½ kg cubed flatten
Water ¼ cup
Green chilies 6 grinded
Ginger garlic 1 tbsp heaped
Tomatoes 2 sliced
Ginger julienne 1 tbsp
Salt 1 tsp
Ghee ½ cup
Yogurt ½ cup
Kasori methi 1 tsp
Green chilies julienne 3
Black pepper crushed ½ tsp heaped
Red pepper crushed ½ tsp
Method
Heat tawa, put water, grinded green chilies, ginger garlic paste, tomatoes and chicken. Cover and cook on low flame for 10 minutes. Add salt, both the crushed pepper, ginger julienne, whipped curd, kasori methi, cook till thick gravy left and oil comes on top. Lastly add green chilies sliced.

Chicken cheese handi

Ingredients
Boneless chicken ½ kg
Onion 1 large
Turmeric ½ tsp
Chili powder ½ tsp
Water 2 cups
Tomatoes 2
Ghee 2 tbsp
Yogurt 2 tbsp
Oil ½ cup
Crushed garlic 1 tbsp
White cumin seeds 1 tsp
Tomatoes 2 chopped
Crushed red pepper 1 tsp heaped
Roasted and crushed cumin 1 tsp
Allspice 1 tsp
Chili sauce 1 tbsp
Soya sauce 1 tbsp
Butter 2 tbsp
Cream 2 tbsp
Pinch of zarda color
Grated cheddar cheese 3 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 chopped
Method
Boil together 1 large onion, turmeric, chili powder, 2 tomatoes, 2 tbsp ghee and 2 tbsp curd with 2 cups of water, cook for 15 minutes when onion tender, blend and keep aside. Heat oil in a handi, add crushed garlic and white cumin seeds, when light brown add blended onion mixture, add in above onion mixture with 2 extra chopped tomatoes and fry well. Add crushed pepper, crushed cumin, salt, fry well add boneless chicken ½ kg, cover and cook till chicken tender, lastly add allspice, chili sauce, soya sauce, butter, cream, yellow color, grated cheese, leave it on dum, lastly add chopped coriander and green chilies.

Chicken 65

Ingredients
Boneless chicken ½ kg cubes
Yogurt 2 tbsp
Soya sauce 1 tbsp
Corn flour 2 tbsp heaped
Flour 2 tbsp
Ginger 1 tbsp finely chopped
Garlic 1 tsp finely chopped
Chili powder 1 tsp
Crushed red pepper 1 tsp
All spice ½ tsp
Lemon juice 1 tsp
Egg 1
Salt 1 tsp leveled
Green chilies 4 cut in strips and deep fried
Orange red color pinch
Curry leaves 15 to 20
Oil for deep frying
Method
In a bowl mix together Boneless chicken ½ kg cubes, Yogurt 2 tbsp, Soya sauce 1 tbsp, Corn flour 2 tbsp heaped, Flour 2 tbsp, Ginger 1 tbsp finely chopped, Garlic 1 tsp finely chopped, Chili powder 1 tsp, Crushed red pepper 1 tsp, All spice ½ tsp, Lemon juice 1 tsp, Egg 1, Salt 1 tsp leveled, Orange red color pinch, marinate chicken in this for 2 hours, heat oil in a fry pan when the oil is hot deep fry chicken pieces until reddish brown, deep fry chicken until golden brown, heat 2 tbsp oil in a wok add curry leaves deep fry green chilies add your fried chicken toss well, serve hot with onion rings and lemon wedges.

Kasturi Handi

INGREDIENTS

Boneless Chicken ½ kg 1 inch cube
Crushed Red Pepper 1 tbsp
Ginger Garlic 1 tbsp
Cheese Slices 2 to 3
Lemon Juice ¼ cup
Onion 2 chopped
Butter 2 ounce
White Cumin Roasted and Crushed 1 tsp
Oil ¼ cup
Black Pepper Crushed 1 tsp
Salt 1 tsp
Roasted Gram Grinded 2 tbsp
Almonds Grinded 2 tbsp
Pistachio Grinded 2 tbsp
White Cumin Seeds Grinded 1 tsp

METHOD
Marinate chicken with all grinded spices, crushed red pepper, salt, ginger garlic, crushed black pepper, leave it for 30 minutes, heat butter and oil in a handi, add marinated chicken, cover and cook till chicken tender and mixture dry. Add lemon juice, serve garnish with cheese slices in a small handi.

Bhuna Murgh

INGREDIENTS:

Chicken 1 kg 16 pieces
Yogurt 1 cup whipped
Crushed Red Pepper 1 ½ tsp
Salt 1 tsp
Chat Masala 1 tsp
All Spices ½ tsp
Coriander Leaves (chopped) 2 tbsp
Green Chilies (chopped) 2
Oil ½ cup
Cumin Seeds 1 tsp
Ginger Garlic Paste 1 tsp

METHOD
Heat oil. Add chicken and fry for 5 minutes till light brown. Mix together yogurt with crushed red pepper, whole cumin, salt, allspice, chat masala. Add this paste to chicken. Mix well cover and cook till done and thick gravy left. Lastly add chopped green chilies and coriander leaves. Serve with Parathas.

Chicken reshmi masala

Ingredients
Chicken 1 kg 16 pieces
Raw papaya 1 tbsp
Yogurt 1 cup
Ginger garlic paste 1 tbsp
Chili powder 3 tsp
Cashew nuts 12
Poppy seeds 1 tbsp
Brown onion 3 tbsp grinded
Allspice 1 tsp
Coriander leaves handful
Cream 2 tbsp for garnishing
Method
Grind together poppy seeds, cashew nuts, brown onion, coriander leaves, marinate chicken with this paste and all the rest for 30 minutes. Heat oil add chicken with masala, cook on low flame till done, garnish with coriander leaves, green chilies and dash of cream.

Hyderabadi laal chicken

Ingredients
Chicken 1 kg 16 pieces
Yogurt 1 cup
Tomato puree 2 tbsp
Brown onion crushed ½ cup
Ginger garlic paste 1 tbsp
Salt 1 ½ tsp
Chili powder 2 tsp heaped
Turmeric ½ tsp
White cumin roasted and crushed 1 tsp
Allspice 1 tsp
Orange color pinch
Whole mixed spices 1 tbsp
Mint leaves ½ cup chopped
Curry leaves handful
Green chilies 6 sliced
Black cumin seeds 1 tsp
Method
Marinate chicken with all above for 2 hours, heat ½ cup oil add 6 big green chili slice, handful curry leaves, ½ tsp black cumin seeds, slightly fry add marinated chicken, cover and cook for 30 minutes.