BUTTER CHICKEN RECIPE

One of the famous non-veg dish from Indian cuisine; butter chicken. It is a good option for those who do not prefer the spicy version of chicken. The taste of fresh cream or cashews combined with chicken masala and other spices gives a perfect taste. A must-include item for a special dinner party.

Preparation Time: overnight for marination

Cooking Time: 30 minutes

Servings: 4

Ingredients:

• 250g chicken (boneless, cut into cubes)

For Marinade:

• 1 cup yogurt
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp salt

For Gravy:

• 1 tbsp butter
• 1 big onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri chilli powder
• 1 tsp chicken masala
• 1/4 turmeric powder
• Salt as per taste
• 1 big tomato (pureed)
• A pinch of dried fenugreek leaves (kasuri methi)
• 3 tbsp fresh cream
• 1 tbsp coriander leaves (finely chopped)

Preparation Instructions:

• Mix all ingredients under “for marinade” section and mix the chicken cubes in it. Mix well and refrigerate overnight.
• While cooking, roast it in an oven for 5 to 10 minutes (till the chicken is three-fourth done.) Take them out and keep aside.
• Heat butter in a pan. Add finely chopped onions and saute till golden brown. Add ginger-garlic paste, chilli powder and salt. Fry for few seconds.
• Now, add pureed tomato and cook for 2-3 minutes. Add kasuri methi and chicken. Cover the pan and cook for 10 minutes on low flame. Check in between once or twice.
• When chicken cubes become soft, open the lid and sprinkle chicken masala. If the gravy looks thick, add some water and cook.
• Finally add cream and mix well. Check for salt and adjust accordingly. Turn off the stove.
• Garnish the butter chicken masala with coriander leaves and serve hot with naan or jeera rice.

Tips:

• You can replace fresh cream with cashew paste. Soak cashews and grind them into a smooth paste.

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TANDOORI CHICKEN RECIPE

Tandoori Chicken is one more addition to the favourite list of Indians. It is easy to make and tasty to eat, what more do you look for in a dish? The chicken is marinated in a spicy and tangy mixture overnight and is grilled and roasted for the best taste. Here is a recipe covering both the style of cooking, choose the one which suits you.

 

Preparation Time: overnight (for marination)

Cooking Time: 45 minutes

Servings: 4

Ingredients:

• 800g Chicken
• 1 cup yogurt
• 3 tsp lemon juice
• 2 tsp red chilli powder
• Salt as per taste
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 1/2 tsp garam masala
• 2 tbsp mustard oil
• 1 tbsp oil
• 1 onion (cut into rings)
• 1 lemon (cut into wedges)

Preparation Instructions:

• Cleanly wash the chicken, prick the flesh with a fork and make slashes for marinade to penetrate. keep aside in a non-reactive bowl.
• Take yogurt, lemon juice, ginger paste, garlic paste, red chilli powder, salt, garam masala and mustard oil in a bowl and mix well.
• Pour this mixture over the chicken and rub it well on the flesh by turning the chicken. Cover it and refrigerate overnight. Take it out of the refrigerator 30 minutes before cooking.
• You can cook it in two styles; roasted or grilled. Here are both the styles, so follow the steps according to your choice.
• If your are using grilling method, heat the tandoor to moderate (when white ash covers the coal). Take off the chicken from the marinade and brush it with oil.
• Apply oil on the grill rack and place the chicken piece over it. Cover it and cook for 45 minutes while turning 3 to 4 times in between.
• In case you are using roasting method, preheat the oven to 450 degrees and brush the chicken with oil. Place it in a roasting pan on the rack. Cook for 25 minutes.
• Tandoori chicken is ready, serve it by garnishing with onion rings and lemon wedges.

Tips:

• When you turn the chicken while cooking, apply some butter over it for a buttery taste.

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CHICKEN TIKKA MASALA RECIPE

Grilled chicken cubes are cooked in spicy tomato and cream gravy for a delicious taste.  Follow the easy recipe and cook spicy chicken tikka masala. Serve it with rice,  naan or roti or enjoy it as a starter.

Preparation Time: 90 minutes (including marination time)

Cooking Time: 50 minutes

Servings: 4

Ingredients:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 tsp cumin powder
• 1 tsp cinnamon powder
• 2 tsp cayenne pepper (red pepper) powder
• 2 tsp black pepper powder
• 1 tbsp fresh ginger (finely chopped)
• Salt as per taste (for marinade)
• 3 chicken breast (boneless, cut into small cubes)
• 4 skewers
• 1 tbsp butter
• A clove of garlic (finely chopped)
• 1 jalapeno pepper (finely chopped)
• 1 tsp cumin powder
• Salt as per taste (for sauce)
• 1 cup tomato sauce
• 1 cup cream
• 2 tbsp fresh coriander (finely chopped)

Preparation Instructions:

• Combine yogurt, lemon juice, 2 tsp cumin powder, cinnamon powder, cayenne pepper powder, black pepper powder, ginger and  salt in a big bowl. Mix well and add chicken  pieces.  Mix again, cover and refrigerate for an hour.
• After an hour, preheat the grill  on high heat. Oil the grill grate and insert the marinated chicken pieces into the 4 skewers equally.
• Now put the skewers over the grill grate and cook each side for 5 minutes.
• Melt butter in a heavy pan over medium heat. Saute garlic and jalapeno for two minutes.  Add  jalapeno and salt (some salt is also added to marinade) and fry for  a minute.
•  Add tomato sauce and cream. Now simmer on low heat till sauce become thick (approximately 15 minutes.) Add grilled chicken pieces and cook them for 10 minutes.
•  Transfer chicken tikka masala on a plate and garnish with fresh coriander leaves.

 Tips:

• If the chicken cubes seems half-cooked after grilling, don’t worry. They will cook well in the tomato gravy.

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KEEMA MATAR RECIPE

A classic non-veg recipe from North Indian cuisine where meat is minced and cooked with peas and spices to make delicious keema matar. The dish goes well with rice or roti. A favourite non-veg dish in various Indian homes. It is easy to prepare; get the recipe below.

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Servings: 2

Ingredients:

• 500g goat meat (minced)
• 1/2 cup peas
• 4 tbsp oil
• 2 onion (medium-sized, finely chopped)
• 2 tsp ginger-garlic paste
• 1 tbsp garam masala powder
• 1/2 cup yogurt
• 2 tsp coriander powder
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• Salt as per taste
• 3 tbsp coriander leaves (finely chopped)
• 1 tbsp meat masala
• Water as per requirement

Preparation Instructions:

• Mix coriander powder, chilli powder, turmeric powder, salt and curd in a bowl and keep it aside.
• Heat oil in pan over medium flame and add chopped onion. Saute till they turn golden brown.
• Add garam masala, ginger-garlic paste and saute for a minute. Now add the curd mixture prepared in the first step.
• Cook it for 2 minutes on medium flame and then add minced meat. Mix it well. Sprinkle some meat masala and add a little water.
• Cover the pan and cook till the water evaporates. Add peas and a cup of water and cook again till peas become soft.
• Garnish keema matar with coriander leaves and serve hot with naan or chapati

Tips:

• You can add or reduce the quantity of water as per your requirement.
• You can also add a chopped tomato after onions become golden brown for a tangy flavour.
• You can also add potato with peas to this dish.

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INDIAN CHICKEN PASTA RECIPE

Pasta has become one of the favourite snacks in India. It is easy to cook and delicious to eat. You may also find it as a common street food in India. The Indian version of pasta includes spices such as coriander powder and turmeric. Here is a recipe of Indian chicken pasta which you can prepare as a quick dinner.

 
 

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 2

Ingredients:

• 1 cup dry pasta
• 2 tsp oil
• 1 big onion (cut lengthwise)
• 1 green capsicum (cut lengthwise)
• 200g chicken (finely chopped)
• 1 clove garlic (crushed)
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 2 tbsp tomato sauce
• 1 tbsp coriander leaves (finely chopped)
• Salt as per taste

Preparation Instructions:

• Boil 3 cups water in a pan for 5 minutes and add pasta. Boil for 10 minutes.
• While pasta is boiling, heat 2 tsp oil in a pan. Add onion and saute for a minute then add garlic, capsicum, coriander powder,
• turmeric powder, garam masala and tomato sauce. Fry for 2 minutes.
• Now add minced chicken and salt and cook till chicken become soft.
• Drain water from the pasta and add it to the chicken mixture. Mix well without breaking the pasta.
• Garnish with coriander leaves and serve hot.

Tips:

• Use whole grain pasta instead of white pasta for a healthier version.
• Add your favourite vegetables to the pasta.
• Avoid the spices if you don’t like. Just add garlic and tomato sauce.
• If you don’t like the taste of tomato sauce use a tomato and a little of sauce.

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SOUTH INDIAN FISH CURRY RECIPE

Fish is one of the prominent dish of south India. The south Indian style fish curry is just delicious and healthy too. Different spices cooked in tamarind juice provide a tangy flavour, which is just yummy. The traditional south Indian style of enjoying this dish is to have it with some boiled rice.

  

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 2

Ingredients:

For Paste:

• 1 tbsp cooking oil
• 1/4 cup grated coconut
• 2 big onions (finely chopped)
• 4 garlic cloves
• 4 fresh curry leaves
• 2 red chillies
• 1 tsp cumin seeds

For curry:

• 1 tbsp cooking oil
• 1/4 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 4 curry leaves
• 1/4 cup tamarind juice
• 1 tomato (finely chopped)
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 tbsp coriander powder
• 1/4 tsp asafoetida powder
• Salt as per taste
• 2 fish fillets (cut into pieces – lengthwise)
• 1 green chilli (slit into half lengthwise)
• 1 tbsp Coriander leaves

Preparation Instructions:

• Take a pan, heat some oil and fry chopped onions, grated coconut, garlic cloves, curry leaves, red chillies and cumin seeds. Fry them for few minutes and let them cool. Grind them together into a smooth paste.
• Take a deep vessel, heat 1 tbsp oil, add mustard seeds, fenugreek seeds and curry leaves. Saute for a minute.
• Now, add tamarind juice, chopped tomatoes, turmeric powder, chilli powder, coriander powder, asafoetida powder, salt and the paste prepared in the first step. Cook for 2-3 minutes.
• Add fish fillets, cover the vessel with a lid and cook on low flame for 10-15 minutes. Check if the fish fillets have become soft.
• Take the fish curry out in a serving bowl and garnish it with chopped coriander and slit green chilli.

Tips:

• For increased flavours, let the fish curry rest for 2 hours before serving. This way, the fish pieces will absorb all juices.

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DRY CHILLI CHICKEN RECIPE

Chilli chicken is one of the delicious dish made up of chicken. You may order it at any restaurant, but the home version will turn out to be delicious and healthy, if you follow the right recipe. Here is an easy recipe. Make it as an evening snacks for your husband and he will love it.

Preparation Time: 2 hours 15 minutes (including marination time)

Cooking Time: 25 minutes

Servings: 2

Ingredients:

• 500g chicken pieces (boneless, cut into small pieces)
• 1 egg (optional)
• 1 tbsp all purpose flour (maida)
• 1 tbsp cornflour
• 1 tbsp soya sauce
• Salt as per taste
• 1 tsp black pepper (freshly ground)
• 1 tbsp garlic (minced)
• 1 tbsp green chilli sauce
• 1 onion (chopped)
• 1/2 green capsicum (cut into cubes)
• 1/4 tsp white vinegar
• 2 -3 green chillies (slit into two) (increase or decrease the quantity as per your taste)
• 1 tsp red chilli flakes (dry) or kashmiri chilli powder
• A pinch of sugar (optional)
• 1/4 cup cooking oil
• Spring onions for garnishing

Preparation Instructions:

• Mix egg (if using), all purpose flour, cornflour and half part of these ingredients; soya sauce, salt, pepper, garlic and green chilli sauce. Mix them well and add the chicken pieces to the mixture and leave them for two hours to marinate.
• After two hours, heat 1/4 cup oil and fry marinated chicken pieces till they become golden brown. Set them aside.
• In the oil remaining after frying the chicken pieces, add chopped garlic, green chillies, kashmiri chilli powder and fry them for 2 minutes.
• Now, add onions and capsicum cubes and fry till they become soft. Add vinegar and mix well. Add fried chicken pieces and ingredients that we have saved at time of marination (1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce, sugar, salt and pepper.)
• Mix all ingredients well and fry for 5 minutes. Switch off the flame and take it off on a serving dish.
• Garnish with chopped spring onions and enjoy hot chilli chicken.

Tips:

• If you don’t prefer it spicy, use red chillies in place of green chillies as they have less heat.

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CHICKEN CURRY RECIPE

The most basic recipe you can make with chicken is chicken curry. It is an easy recipe, which requires some common spices from your kitchen. Fry the chicken pieces well and cook them on low flame so that all the spices get absorbed in chicken pieces. Serve it as a side dish with rice or roti.

Preparation Time: 15 minutes

Cooking Time: 30-45 minutes

Servings: 2

Ingredients:

• 500g chicken pieces (skin removed)
• 1 large onion (sliced)
• 1 large tomato (cut into cubes)
• 1 tbsp ginger (chopped)
• 1 tbsp garlic (chopped)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp red chilli powder
• 2 tbsp cooking oil
• 1 tbsp fresh coriander (finely chopped)

Preparation Instructions:

• Heat cooking oil in a pan and fry onions till they become golden brown. Turn off the stove. Remove onions from the oil and put them on a paper towel to drain oil.
• Grind fried onions into a fine paste. Remove in a bowl. Now, grind tomatoes, ginger and garlic into a smooth paste and keep it in a separate bowl.
• Heat the oil again and add onion paste, fry for 2 minutes before adding tomato paste and other spices. Mix well.
• Fry the masala till oil begins to separate. Now add chicken to the masala and fry them well.
• Add 1.5 cups of hot water, cover and let the chicken pieces simmer on low flame till they become soft.
• When cooked, put them in a serving bowl and serve with naan, chapati or rice.

Tips:

• You can increase or decrease the quantity of water according to your preference.

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TANGY KADAI CHICKEN RECIPE

A very popular non-veg dish from Indian cuisine. Chicken is marinated in a mixture of different flavoured spices and cooked over a low flame in a kadai so that it absorbs all flavours. This recipe has used tamarind, jaggery and lemon juice for a tangy and spicy flavour. Try this recipe, you will surely enjoy this version.

Preparation Time: 45 minutes (including marination time)

Cooking Time: 40 minutes

Servings: 5

Ingredients:

• 1 whole chicken (cut into 10 pieces)
• For dry spice powder:>
• 1 Tbsp black peppercorns
• 1 Tbsp fennel (Saunf)
• 1 cinnamon stick

For spice paste:

• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp ginger-garlic paste
• Salt as per taste

For marination:

• Spice paste
• 2 tsp coriander powder
• 2 tsp red chilli powder
• 1 tsp turmeric powder
• 3.5 tbsp tamarind extract
• 1/2 lemon juice
• 1 tsp jaggery
• Salt according to taste

For the stir fry:

• 1 tsp oil
• 1/2 onion (chopped)
• 1/2 red bell pepper (chopped)
• 1 green chilli (chopped)

Final ingredients:

• 2 tsp oil
• 1 tsp Ginger (sliced lengthwise)
• 1/2 lemon juice

Preparation Instructions:

• Dry roast the ingredients for spice powder and grind them into a coarse powder. Keep them aside.
• Mix all ingredients under spice paste and keep them aside. You can add a little water for a smooth paste.
• When done with spice powder and paste, the next step is marination. For this, heat 2 tsp oil in a pan and add spice paste to it.
• Saute for 2 minutes and turn off the flame.
• Add remaining ingredients under marination section to the spice paste. Add chicken pieces to this mixture and let them marinate for 30 minutes.
• Meanwhile, heat oil in a pan and stir fry the vegetables under stir fry section. Saute them for 2-3 minutes and keep them aside.
• After the chicken pieces are marinated, heat 2 tsp oil in a wok (kadai) and sear the chicken on both sides.
• Add 1 cup water to the chicken pieces and cook them covered for 25 minutes over low flame.
• After 25 minutes, add stir fried vegetables to the chicken and mix well. Take kadai chicken out in a serving bowl and squeeze lemon juice over it.
• Garnish with ginger slices and serve with naan or rice.

Tips:

• You can increase or decrease the quantity of water as per your requirement.
• You can garnish the kadai chicken with sliced almonds or cashews.

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CHICKEN CUTLETS RECIPE

The recipe for chicken cutlets is just easy to make and they come out to be delicious. You can serve them numerous ways; place them between bread slices and enjoy chicken cutlet sandwich, serve them as a quick snacks with a yummy dip, roll them between paratha or add them to gravy for a perfect side dish.

 
Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: makes 20 cutlets

Ingredients:

• 500g boiled chicken (boneless) or canned chicken chunks
• 1 onion (finely chopped)
• 1/2 cup coriander leaves (finely chopped)
• 2 green chillies (finely chopped)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 eggs
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp dry mango powder (amchur)
• 1/2 cup semolina (suji)
• Cooking oil for frying
• Salt according to taste

Preparation Instructions:

• Slice the boiled chicken into 1-inch pieces and if you are using canned chicken chunks, mash the chunks well in a bowl.
• Add onions, coriander, green chillies, ginger paste, garlic paste, eggs, cumin powder, coriander powder, dry mango powder and salt to the chicken chunks. Mix well.
• Make cutlets (of your preferred shape and size) with chicken mixture and spread half of the semolina in a plate.Coat the cutlet with semolina on both sides. Repeat the same with all cutlets.
• While you are preparing cutlets, heat oil in a pan for shallow frying the cutlets.
• When the oil becomes hot, add cutlets into it. Fry them gently till both sides of the cutlet turn crispy and golden brown.
• Take them out on a paper towel and serve them hot with your favourite sauce.

Tips:

• You can use corn flour instead of semolina for coating the cutlets.

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