Marinate chicken with curds, salt, turmeric powder for 2 hours. In oil, add onions and fry till golden brown. Add chicken and fry well. Add 1 litre of hot water and let cook on medium flame. When almost cooked remove and keep aside. Separately heat oil and add ground masala, garam masala powder and the chicken. Keep stirring till oil starts separating from masala. Cook till done and garnish with coriander. Serve hot.

Dry roast the pepper corn, jeera and dhania. Finely cut the onions, coriander leaves and pudina and sauti them using 2tsp of oil. Grind tomatoes, ginger, garlic, roasted pepper corn, jeera, dhania , sauted onion, coriander leaves and pudina. To the chicken drumsticks add the ground paste, turmeric powder, salt and marinate it for half an hour. Then add 1/2 a cup of water and cook it in the pressure cooker for say 5 minutes. Then to the pan add butter and then add this cooked chicken drumsticks and simmer it till the gravy thickens to the required consistency. It tastes good with hot rice and chapathi.

Marinate chicken with ginger and garlic paste for 30 minutes then cook them without water just dty them. In a pan mix light coconut milk, chicken pieces, cut onion into small pieces, Slit green chillies, peeled and cut tomatoes, cumin seeds bring to boil. When milk dries add thick coconut milk cook for few minutes and leave some sauce as not to dry all. Season with chopped capsicum and lemon juice. Garnish with egg slices and parsley, enjoy with rice or parathas.

Apply salt to the onions and keep aside for 5 minutes. Then squeeze out all the water from the onions and deep fry till golden brown. Grind fried onion dahi elachi and kismis into fine paste. In a pan takeheat oil add ginger garlic paste, dhaniya powder, chillies, haldi and salt fry for some time Add chicken and fry for some time till it become little brown then add the onion paste and cook till it leavesoil then put hara dhaniya put little water and cook till done. Gravy should be thick. Lastlyadd lime juice and serve

In a pan, heat oil and add the garam masala and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2-1hr. Once the oil starts to come out to the top, stir in the coconut milk and bring to a boil. Add the curry leaves and coriander leaves for garnish. Serve hot Goes well with rice and rotis.

Dry roast the pepper corn, jeera and dhania. Finely cut the onions, coriander leaves and pudina and sauti them using 2 tsp of oil. Grind tomatoes, ginger, garlic, roasted pepper corn, jeera, dhania , sauted onion, coriander leaves and pudina. To the chicken drumsticks add the ground paste, turmeric powder, salt and marinate it for half an hour. Then add 1/2 a cup of water and cook it in the pressure cooker for say 5 minutes. Then to the pan add butter and then add this cooked chicken drumsticks and simmer it till the gravy thickens to the required consistency. It tastes good with hot rice and chapathi.

Marinate chicken with ginger and garlic paste for 30 minutes then cook them without water just dty them. In a pan mix light coconut milk, chicken pieces, cut onion into small pieces, Slit green chillies, peeled and cut tomatoes, cumin seeds bring to boil. When milk dries add thick coconut milk cook for few minutes and leave some sauce as not to dry all. Season with chopped capsicum and lemon juice. Garnish with egg slices and parsley, enjoy with rice or parathas.

Apply salt to the onions and keep aside for 5 minutes. Then squeeze out all the water from the onions and deep fry till golden brown. Grind fried onion dahi elachi and kismis into fine paste. In a pan takeheat oil add ginger garlicpaste,dhaniya powder,chillies, haldi and salt fry for some time Add chicken and fry for some time till it become little brown then add the onion paste and cook till it leavesoil Then put hara dhaniya put little water and cook till done. Gravy should be thick. Lastlyadd lime juice and serve

Mix ground masala with butter. Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly. Leave it to marinade for 10-12 hours. Bake till chicken is three-fourths cooked, basting frequently with butter. Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes. Keep basting till done.

Mix half the curd, the red chilli powder, and salt and marinate Chicken in it for 15 mins. Saute the onions in a vessel little oil till transparent. Then add the ginger-garlic paste and saute. Add the green chillies, dhania and jeera powder, mix well. Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 mins., taking care not to burn. Add the curd left over from the chicken marinade and the other half too, mix well Add the dhania and mint leaves, and mix well.bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked. Serve hot, and grate a little paneer on top if desired.

grind these ingredients to a smooth paste. 3 sp. jira 12 dry kashmiri chillies 1/2 an inch turmeric 2 pods cardamoms 10 pod garlic 2 tbsp. vinegar

Mix 1/2 cup of water into the sugar and make thick syrup Mix the lime juice in it stir it for sometime (syrup should be thick) and simmer it for sometime. Keep it aside marinate the chicken pieces with cornflour, ginger paste and salt. Heat the oil in non stick kadai Fry the marinated pieces till brown in colour. Keep it aside after its fried. Try to make the chicken pieces if possible into finger shaped. Fry the chopped onions, garlic till pink in colour Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup for sometime add the celery leaves into it Simmer for sometime adding ajino motto in it. Its ready to eat and this recipe is enjoyed by the kids.

Take 1 tbsp of oil in non stick kadai. Fry the chopped onions and the whole red chillies till pink in colour. Add the marinated chicken fry it till 5-10 minutes. Then add thetomato sauce in it and cook it in slow flame covered with lid. Adding a pinch of ajino motto and simmer it for sometime. Garnish it with chopped spring onions, corriander leaves. It can be had with noodles or rice or with chapathi.

Boil the chicken in milk and salt till the chicken becomes tender. In a separate pan, heat the oil and lightly fry the ginger & garlic paste and green chillies. Add the chicken and milk mixture to the pan. Mix the cornflour in a little cold milk, and add it to the pan, stirring the pan continuously. When the gravy starts thickening, add the pepper powder, stir the pan a little, and serve hot with rumali rotis.

Grind cashewnuts & poppy seeds to a fine paste with milk. Heat oil in a pan and fry the onions till golden brown. Add ginger-garlic paste. Add tomatoes & red chilly paste & cook. Add the cashewnuts & poppy seeds paste & cook till the greavy leaves the oil. Add the salt. Add the chicken to the greavy & cook till done. Add garam masala & coriander leaves before serving.

Clean, wash the chicken. Take a bowl mix yogurt, 1/2 tspn of turmeric, red chilli, salt, ginger-garlic paste & garam masala powder. Coat the chicken with this marinade. Let it marinate for 1 hour. Heat oil in a pressure cooker saute onions to golden brown then add remaining ginger- garlic paste stir for a second then add marinated chicken to it fry for 1 min. Add all powder masalas to the chicken stir add tomatoes, salt, half glass of water pressure cook it for 1 whistle. Garnish with the coriander leaves and serve hot.

Fry onions in oil till transparent. Add cinnamon and let it fry. Then add ginger & garlic paste along with a little water. Stir continuously. Add turmeric, chilly, coriander powder with salt and mix well. Pour in tomato puree, cashew & almond paste - mix well with water. When it starts to boil add the chicken which should be mixed with a little colour. Then add sufficient water for the chicken to boil. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas. bh

Grind the minced chicken into paste with chopped corriander leaves and green chillies with 1/2 teaspoon of salt in it. Wash the mushrooms well and boil the mushrooms with pinch of salt in it and drain out the water from it. Make flat round shaped balls of chicken paste dusted with flour ,adding one boiled mushroom in it and it can be make into ball shape. Make the balls like this and keep it aside. Heat the oil in the nnon stick pan and fry the ball till golden brown, keep it aside. Add the masalas in it and fry it with tomatoes till it leaves the oil. Add 1 tsp of salt and turmeric powder to it and put 1 glass of hot water in it. When it starts boiling add the fried balls in it and boil it for 5-6 minutes in slow flame covered with lid. Add the garam masala powder in it and simmer it for sometime. It can be served with roti or rice.

Clean the chicken and boil in a pot adding 2 cups water and 1tsp of salt for 10 min. Then put 4 tsp butter in a non-stick pan and add boiled chicken pieces (keep water aside) and add turmeric and fry them in low flame. Next add all half of sliced and paste onion, ginger garlic, whole of yogurt and spices and salt. Mix all properly , and fry them,then add water that was kept aside. Add salt as preferred. Cover and boil it. When its done few add the remaining ginger ,onion n garlic paste and green chilli, and boil for 2 min. Keep gravy as preferred, less tastes better. Serve with rice or roti. Enjoy.

Grind onion ginger, garlic, chillies, coriander leaf, cloves, cinnamon stick, somb and keep aside. Grind tomato separately. In a cooker pour little oil and fry onions till golden brown, then add the grounded masala. Once it is done add tomatoes and stir for 5-6 minutes. To this mixture add coriander powder, turmeric powder, chicken masala, lemon and salt. Add chicken pieces and cook for 25 minutes. Goes well with rice, chapati, naan, or idiappam.

Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 mins. Saute the onions in a vessel little oil till transparent. Then add the ginger-garlic paste and saute. Add the green chillies, dhania and jeera powder, mix well. Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 mins., taking care not to burn. Add the curd left over from the chicken marinade and the other half too, mix well. Add the dhania and mint leaves, and mix well. Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked. Serve hot, and grate a little paneer on top if desir

Take 1 tbsp of oil in non stick kadai. Fry the chopped onions and the whole red chillies till pink in colour. Add the marinated chicken fry it till 5-10 minutes. Then add thetomato sauce in it and cook it in slow flame covered with lid. Adding a pinch of ajino motto and simmer it for sometime. Garnish it with chopped spring onions, corriander leaves. It can be had with noodles or rice or with chapathi.

In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces with some water so that the chicken pieces are covered with water. Cover the pan with a lid and allow to cook for 1/2-1 hr. Once the oil starts to come out to the top, the kozhambu is done (the consistency should be between a gravy and watery - soup like). Add the curry leaves and coriander leaves for garnish. Goes well with rice.

Make sure the rice isn't overcooked or mushy. Add a little oil when boiling so that it doesn't stick together. Fry the regular onions till light brown. Add ginger-garlic paste and fry. Add the rice and fry with soya sauce to taste. You can add a little chilli sauce if you want. Separately, lightly fry the pre-cooked meats (chicken and prawns) with a little soya sauce. Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice. Separately, lightly fry each vegetable (except the regular onions) and keep aside. Do not over fry or the vegetables will become soggy. They should remain slightly crisp. Add the meats and vegetables to the rice and mix thoroughly. Your delicious meal is ready.

Peel and wash beetroots, slice them and quarter each slice. Put into pot, pour just enough water to cover the beats, cook under cover 20 min. Remove beets from the dark pink water and use them in another dish for example; mithe samose stuffed with sweet beetroot halva, or paratha stuffed with beetroot masala, or beetroot curry. Remove bones from chicken, cut chicken into small pieces, put them into dark pink water, boil under cover 15 min. In another pot fry sliced onion on oil. Before making pulao of course rice sould be washed and soaked 2 hr in cold water and drained just before using. Remove chicken from pink water add to onion add masala, salt, measure 3 1/2 cups of the pink water, add and bring to boil. Throw in rice, wait till boils,cover, lower the heat, simmer 20 min. If you dont have 3 1/2 cups pink stock add normal water to the required amount.

Wash the rice and soak it for 1/2 hour. Cut chicken into small pieces. Heat oil in a kadai. Fry the onions till golden brown. Add the grounded masala and simmer for 2 minutes. Add cloves, cinnamon, cardamoms, and bay leaves. Fry chicken pieces for 5 minutes. Add rice to it and add water required to cook the rice. Stir well. Let the chicken and rice cook. Once done garnish with corriander leaves. Serve hot.

Clean the chicken and cut into mediumsized pieces. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the chicken and fry it for a minute. Then add turmeric powder, chilli powder, 11/2 cups of water, curd, salt and rice and stir it well. Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

coriander, green chilli, tomato paste, red chilli powder, turmeric powder, dry garam masala powder, salt and yoghurt and keep it aside for half an hour. Cook rice separately (keep it semi-cooked), add salt, sprinkle it with colour and keep aside. Heat milk, put pinch of kesar and keep aside. Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside. Fry the remaining onion in the same oil till slight golden brown and put the Marinated chicken cook for 10 minutes. Take a separate utensil, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of kesar. Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice. Garnish with coriander leaves and rest of the fried onions. Tightly cove

Heat butter and saute 1 cup onion. Add chicken and cook for 2 minutes. Add flour, saute till light brown. Add the pistachio paste, saute for 1 minute. Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3 minutes season with salt, pepper and ajinomoto and remove from fire. Fry remaining spring onions in oil, add rice and remove from fire. Grease an oven proof dish, spread half the rice, spread the sauce over it and cover with remaining rice. Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes. Decorate with carrot petals.

Peel the skin from the chicken and cut into small pieces, add all powders and salt. Cook in a separate pot. Grind chilli, garlic, ginger, onion, tomato and corainder bunch (grind everything separately) In a cooker put the ghee & oil add cinnamon, elaichi, cloves, bay leafs and grinded things (put every thing). Fry till the oil comes out (cook in medium fire) when it comes yellowish add the cooked chicken, mix it for 3 min. Add water (2 cups of rice means add 3 cups of water) some times in the cooked chicken itself will have some water, so please measure. When it boils add rice and close the cooker with weight. Keep it for 5 min. And mix it well.

Fry onion in the oil until brown. Add meat and stir well cook for ten minutes. Add water, salt and pepper. Cover and cook until meat is tender. Bring 6 cups of water to boil. Then put rice in it and cook for 5 minutes. Remove rice from heater. Combine the meat sauce, raisins, carrots, cardamom, cumin and rice. Put the mixture in the oven at 350 degrees for 45 minutes and kabli pulao is ready.

Boil the chicken. When boiling, add 1/4 tsp of haldi, cloves, badi elaichi, peppercorns, a green chilli cut in two, etc. Tip : The water used to boil the chicken can be used as stock for soup. Once boiled, de-bone the chicken. In a pressure cooker, heat some oil, throw in the whole masalas. Once they start spluttering, add some ginger/ garlic paste. Almost immediately, add the powdered masalas and a little water for the masala to cook. Keep stirring every couple of minutes. Add the boneless chicken once the water in the masala has evaporated. Add the rice and mix well with the chicken. Add some water, and close the cooker. Take off the heat after 3 whistles. Garnish with chopped coriander leaves.

Cover the chicken pieces with water in a heating vessel. Put it to boil & together add half crushed ginger and some salt. In the mean time soak one cup basmati rice in water. Boil the chicken till the bones fall & the chicken becomes tender because we require the chicken to be boneless & the water in which the chicken is boiled to cook. After you have removed the bones do not throw the water, put the chicken back in & this time add the rice. Allow it to cook as you would normallycook rice as the chicken is already well done. Serve & enjoy.

Mix celery, chopped onion, rice and water. Cook till rice is done and most till water evaporates. Remove from fire.Mix properly butter and maida in a separate vessel and then add 1 cup milk to make a smooth paste. Add the paste to the rice mixture. Put to boil and stir continuously so that no lumps are formed. Add chicken pieces and 1/2 cup milk and stir continuously. Add pepper powder and salt. Put on fire for 5 minutes. Serve hot.

Boil chicken till pink in colour. Drain and keep the water as stock. Discard skin and bones, and shred into small pieces keep aside. In a saucepan, mix all the ingredients except chicken and lemon juice, bring it to boil Let it cook for another 20-25 minutes on slow flame. Add chicken pieces and simmer for another 10 minutes. Add lemon juice. Serve hot, garnished with coriander leaves.

Heat the palm oil in a big 3 cardamoms1 star anise .to gring into a paste.4 large bombay onions 4 cloves garlic,3 cm ginger,2 cm fresh turmeric/kunyit basah,7 fresh red chillies or more,1/2 tsp cumin seeds (optional),3 tbsp chicken curry powderpot. Put onion into it stir fry little bit, then add paste of peanut and keep stirring and do not heat up oil, only at simmer. Then gradually insert 7 cups of water initially and then later on after boiling add another cup. Let boil for 30 minutes untill it becomes a little bit thicker, then toss in the green pepper and maggi cubes salt and mix together let stir for 10 minutes. Cover. Then put the chicken inside and cover sim for 20 minutes. Note : Eat with country rice preferably or uncle bens rice or indian basmati. Bon apetite. This is an award winning any corner anytime african dish popular through out the west aferican region.

Cut chicken into small pieces. Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in simmer for about 15 minutes. Add commutates and red chilli powder to the boiling soup and continue boiling it in simmer for another 10 minutes. In another pan heat oil and put season it with cumin seeds. Do it with low heat. Add flour(maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to turn light brown. Add the seasoning you made in step # 4 to the boiled soup. Add garam masala, curry powder and salt to the soup. Boil it for 5 minutes. Your spicy chicken soup is ready. Serve hot with bread and enjoy.

Bring the chicken stock to boil. Add chicken pieces and corn kernels. Dissolve corn flour in 1/4 cup water. Add it to the stock, stirring continuously so no lump is formed. Let it simmer for 10 mins. Add spring onion and pepper. Let it simmer for another 5-7 mins. Slowly pour in egg white, stirring continuously. Take off from fire immediately after putting the egg white. Garnish with corriander laves / chicken pieces / corn kernels. Serve hot.

Clean and cut approximately one inch cubes from chicken legs..wash and keep aside.marinate the chicken pieces in ginger garlic paste, lime juice, salt and white pepper. Marinate for approximately 20 minutes. Mix the other ingredients such as fresh cream, curd, corn flour, green chillies, fresh chopped corriander leaves, egg, grated cheese, mace and nutmeg powder and 1 tablespoon refined oil.take the marinated pieces and mix it well in the second marinade. Keep for atleast 3 to 4 hours....grill on slow for atleast 15 to 20 mins until the chicken is light brown. Serve hot with lemon wedges.

Boil the chicken with the ginger/garlic paste and salt with a little water. Chicken should be allow to cook in its own juice. On cooling, shred the chicken and grate in a chopper. . Measure the quantity of chicken and add equal amts. Of soaked and squeezed bread. Fry the chicken and bread mixture in a little oil in order to dry the mixture completely. On cooling add the remaining ingr. Except egg. Make balls and roll in the bread crumb. ** Dip in egg and fry till golden brown. The kebas can be kept in refrigerator fora week . I would recommend to chop green chillies, corriander and mint in a chopper. * Garam masala: Jeera, clove, cinnamon, pepper, nut-meg and cardamon