Sunday, 30 October 2011

Indian Chicken Recipes

Indian Chicken Recipes;
Butter Chicken

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :
  • Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
  • Put the chicken into a large mixing bowl and pour over the yogurt mixture.
  • Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
  • Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Chicken Afgani

1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

How to make chicken afgani:
  • Clean the chicken and keep aside.
  • Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
  • Grill in a tandoor (charcoal grill) till golden.
  • Serve the murgh afgani hot with onion rings.

Chicken Chettinad

1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste

How to make chicken chettinad:
  • Clean the chicken, remove the skin and cut into small pieces.
  • Chop the onions and tomatoes separately.
  • Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
  • Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
  • Add the tomatoes, red chili powder and turmeric powder and sauté.
  • Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
  • Cover and cook till the chicken is done.
  • Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .

Chicken Curry

1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

How to make curry chicken :
  • Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
  • Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
  • Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
  • Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.

Chicken Dilruba

2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground

  • Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
  • Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
  • Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
  • Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
  • Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
  • Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.

Murgh Do Pyaaza

1 chicken
1/2 -1 tsp salt
2 tbsp lemon juice
3/4th cup ghee
4 large onions (chopped)
2 flakes garlic (crushed)
2 cups /142ml curd / plain yogurt
11/4th cups water


6 cloves
1 brown cardamom
12 black peppercorns
2 pieces cinnamon stick
1/2 tsp ground ginger
1 tsp turmeric powder
1 tsp red chili powder


1 tsp garam masala powder
225gms tomatoes (peeled & halved)
1 medium onion (chopped and fried)

How to make murg do pyaaz:

  • Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
  • Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
  • Cook gently for 15 minutes, stirring continuously.
  • Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
  • Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
  • Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.

Chicken Drumsticks

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

  • In a bowl add Soya sauce, ginger-garlic paste, sugar.
  • Add chicken wings coat well and set aside for 1/2 hour.
  • Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
  • Heat oil in a wok / kadhai.
  • Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
  • Serve chicken drumsticks hot with thin slices of onions and lemon.

Chicken Korma

1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped

How to make chicken korma:

  • Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
  • Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
  • Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
  • Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

Murgh Makhani


Chicken Marination
800 gms Chicken Pieces (boneless)
1 tsp Coriander Powder
1 tblsp sour Curd
2 tsp Ginger Paste
2 tsp Garlic Paste
1 tblsp lemon juice
1 tsp Cumin Powder
1 Onion paste
1 tsp Red Chilli Powder
Salt to taste
Few drops of orange color
4 large tomatoes chopped
4 tblsp Butter
1 tblsp Fresh Cream
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
2 tsp Ginger finely chopped
2 tsp Green Chilly finely chopped
salt to taste
sugar to taste
Melted Butter
Fresh Cream
Coriander Leaves finely chopped

How to make murgh makhani :

  • Make small cuts in the chicken pieces.
  • Mix all the marinate ingredients. Mix the the chicken pieces and the marinate.
  • Let the chicken marinate for a few hours.
  • Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. Stir fry the chicken for some time.
  • Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
  • Fry for some time then add the chopped tomatoes, sugar, salt and cook on medium flame till the puree thickens and the fat separates.
  • Add the beaten cream and cook on low flame for few minutes.
  • Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot.
  • While serving pour the melted butter and garnish with fresh cream and finely chopped coriander leaves.
  • Serve the Murgh Makhani hot with rice or naan.

Chicken Pakora


500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice


  • Put everything but chicken and batter in blender and blend till fine
  • Marinate the chicken pcs with the resulting mixture
  • Keep in the fridge for 40 minutes.
  • Put chicken in batter
  • Deep fry it until its colour changes to golden brown Condiments
  • Serve the chicken pakora with coriander or mint chutney or tomato ketchup

Chicken Tikka

1 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tbsp paprika
4 garlic cloves, pressed
1/8 tsp chili peppers
1 tsp salt
1/4 tsp cinnamon
1/2 tsp ground cumin
1/8 tsp ground cloves
A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.

Ho to make indian barbecue chicken :

  • Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
  • For the marinade, combine all the remaining ingredients.
  • Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
  • To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.
Chicken Tikka Masala

Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste


  • Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
  • Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
  • While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
  • Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
  • If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

Chilli Chicken

500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry

How to make chili chicken :

  • Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
  • Heat oil and deep fry the marinated chicken pieces till golden brown.
  • Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
  • Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
  • Add fried chicken pieces to it and cook for few minutes.
  • Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
  • Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
Coconut Curry Chicken

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro

How to make chicken with coconut milk:
  • Preheat the oven to 350 degrees F.
  • Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
  • Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
  • Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
  • Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
  • Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
  • Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
Murg Musallam

10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves


2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands

How to make chicken murgh musallam :

  • Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
  • Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
  • Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
  • Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
  • In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
  • Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
  • Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
  • Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
  • Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.
Saag Chicken

3 pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt

How to make chicken sag :

  • Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
  • Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
  • Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
  • Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
  • Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve.

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