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Chicken Special
 Cooking time:  30 min.       Serving:  4
       Oil              1/2 C. 
       Mustard seeds    1/2 tsp. 
       Onions           3 (chopped)
       Turmeric powder  Pinch
       Tomatoes         3 (chopped)
       Chicken          1 (skin removed cut into small pieces)
       Coconut milk     1 Can

   To Masala: 
Garlic Cloves 12 To Grind:
Ginger 2" Coriander 4-5 tbsp.(Green) Coriander seeds 2 tbsp. Cardamoms 6 Red chillies 9 Cloves 6 Cinnamon stick 2"
Heat oil in a heavy bottomed vessel add the mustard seeds. When they crackle, add the sliced onions and fry until the onions turn a golden brown. Add garlic-ginger paste, masala paste and fry about 2-3 minutes. Now add the chili-coriander powder,to grind powder and continue frying another 5 minutes, stirring often enough to prevent sticking or burning. Add the turmeric. Add tomatoes and chicken and mix well. Add the coconut milk. Add salt to taste.
Cook uncovered until the chicken is tender, adding water if it gets too dry - be careful not to add too much water, as it dilutes the flavor. The color of the broth will gradually deepen and turn brown as it cooks.

---Meenakshi Sarma.

Chicken Fry (flakes)
 Cooking time:  30 min.       Serving:  4

      Chicken       2 pounds(cut into 12 pieces)
      Egg Whites    3 
      Oil for Deep Frying

      To Grind
Green Chilli 3 Garlic Paste 2 tbsp. Ginger Paste 2 tbsp. Black Pepper Corns 1/2 tsp. Salt to Taste
To prepare flakes
Cornflour 1/2 cup Maida 1/2 cup Bread Crumbs 1/2 cup Corn Flakes 1 cup Salt
Make green chillies,garlic,ginger,pepper,and salt into a paste. Keep aside.

Mix ingredients (to prepare flakes)in a wide plate and keep aside. Add a spoonful of cold water to egg whites in a small dish and beat well. Keep aside. In a wide pot add paste of (to grind),chicken pieces and half a cup of water and cook on medium heat until the liquid is evaporated. Dip each of the above cooked chicken pieces in beaten egg whites and then coat well with mixture in the wide plate. Meanwhile, heat oil in a wide deep skillet on medium heat and when oil is hot, fry the above chicken pieces until golden brown on both sides. Goes very well with plain white rice.


Hyderabad Fried Chicken
 Cooking time:  25 min.       Serving:  4

         Chicken (broken into parts)   500gms. or 1 lb.
         Oil                           1/2 cup
         Yoghurt                       1 cup
         Onion (medium sized)          1
         Ginger                        1 tsp.
         Garlic                        1 tsp.
         Green Chili (medium sized)    1
         Red Chili                     2
         Cloves                        4
         Dhaniya Powder                1 tsp.
         Cardomom                      2
         Turmeric                      1/2 tsp.
         Poppy Seeds                   2 tsp.
         Salt to taste.
Ginger, garlic, red chilli,green Chilli and onions are ground into a paste.> Cardomom, clove, dhaniya powder,turmeric, poppy seeds are all ground into a powder.Chicken, paste from step 1, salt and yoghurt are all thoroughly mixed and kept aside for 30 minutes. Then in sufficient quantity of water, the chicken pieces are all boild until the chicken is tender. Wait until the water is completely absorbed and then remove from heat. In a large skillet, heat oil and add the cooked chicken. Fry for 5 minutes on high. Then add the powder(cardomom,clove,dhaniya powder,turmeric,poppy seeds) and mix thoroughly. Lower heat and keep stirring for 10 minutes. Before removing from heat, garnish with coriander and cover with lid.
Goes best with plain white rice


Chicken Liver Curry
 Cooking time:  25 min.       Serving:  4

       Chicken Liver     1.5 pounds 
       Oil               1/4 cup
       Turmeric          1/4 tsp.
       Red Chili Powder  1/2 tsp.
Onion 1 large(chopped) Garlic Paste 1 tsp. Ginger Paste 1 tsp.
Cloves 3 Coriander Seeds 1 tsp. Cumin Seeds 1/2 tsp. Cardamom 1 Poppy Seeds 1 tbsp. Saffron pinch
Powder (masala) cloves,corianderseeds,cumin seeds, cardamom, poppy seeds and saffron and keep aside. Heat oil in a skillet and when oil is hot add onion,garlic and ginger paste turmeric, red chili powder and salt and fry on medium heat for three minutes. Now add liver and masala powder and fry for five minutes.Next add 3/4 cup of water, cover and let cook for twenty minutes or until the sauce thickens.
Goes well with paratha, chapathi and plain white rice. Always serve hot.


Chicken Fry
 Cooking time:  35 min.       Serving:  6

        Chicken      2 kg. (pieces)
        Ginger paste 50 gm.
        Garlic Paste 50 gm.
        Ginger-Garlic Paste 100 gm.
        Garam masala powder 2 tsp.    
        Oil          500 gm. 
        Salt         2 tbsp. 
        Turmeric     2 tsp. 
        Red chili powder 4 tsp.    
        Coriander    2 sprigs. 
        Mint        2 sprigs. 

Marinate the chicken pieces in garam masala, salt, turmeric and ginger-garlic paste for 10 minutes. Heat the oil and fry the chicken pieces. Sprinkle the chopped coriander and mint leaves on the chicken pieces and cook for 15 minutes. Add red chili powder. Turn off the heat after 2 minutes.


Chicken Rukhsana
 Cooking time: 35 min.       Serving :  2-3 persons                           

                                            For garnishing:
            Boiler Chicken 700 gm.             Onion rings
            Silky cashews  80 gm.
            Eggs           1                For the cocum sauce:
            Curds 3 tbsp.                       Cocum  50 gm.
            Cocum sauce    1 tbsp.              Ginger 20 gm.
            Garam masala   1 tbsp.              Green Chilies 2
            Butter         3 tbsp.              Jaggery 10 gm.
            Salt          1/2 tsp.
            Deghi mirch    1  tsp.
            Onions         2
            Cloves of Garlic 6
            Cornflour 1 tbsp.
            Milk 1 Cup

Method to make the cocum sauce:
Soak cocum in water for 1 hr. When soft, remove the leaves. Melt jaggery in the same water. Boil and add ginger juice and green chillies juice.
To make the chicken:
Wash chicken pieces and prick them with a fork. Beat the curds and salt, cocum sauce and garam masala to it. Marinate the chicken pieces in this.
Grind silky cashews and add cornflour and deghi mirch. Beat the egg and add to cashew-cornflour mixture and fold in the marinated pieces of chicken.
Now heat a griddle and pour some butter on it. Shallow fry all the pieces of chicken one by one on it turning frequently. Place the remaining butter in a pan and place on fire. Brown the minced onions and garlic and add the chicken pieces along with 1 cup of milk and 1/2 cup of water. Let it simmer till it is thick. Remove and serve hot.

---Shakti Marwaha.

Egg Malai Masala

 Cooking time: 35 min.       Serving :  4
      Eggs  6
      Milk  250 ml.
      Onions 2
      Ginger  1".
      Green chilies 4 
      Coriander Leaves 
      Garam masala 1/2 tsp.
      Salt   1/2 tsp.
      Ghee    2 tsp.
      Malai   4 tsp.

Hard boil the eggs and pell them. Grind the onions, ginger and chilies to a paste. Heat the ghee in a saucepan and fry this masala paste for a minute. Put in the eggs, without breaking them, and fry till the onion turns pale brown. Add the malai, milk and salt. When the milk starts to boil, add the finely chopped coriander. Simmer on low heat till the gravy thickens. Now cut the eggs into halves with a sharp knife, if desired, and sprinkle with the powdered gram masala and serve with parathas or tandoori roti.

---Urmil Kapoor.


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