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Tandoori Chicken Chicken 65 Ginger Chicken Chilly Chicken
Pepper Chicken Szechwan Chicken Chicken Lollipop Kadhai Chicken
Butter Chicken Murg Do Piaza Chicken Korma Murg Musallam
Chicken Tikka Chicken Legs Mughlai Chicken Mutton Do Piaza
Mutton Curry Kaleji Fry Roghan Josh Mutton Chilly Fry
Dhania Keema Mutton Kofta Mutton Brain Curry Mutton Chops
Mutton Tikka Keema Matar Haleem Seekh Kabab
Beef Steaks Dal Gosht Shami Kabab Egg Curry
Egg Vandaloo Fish Fry Fish Curry Tandoori Fish
Spicy Fish Grilled Fish Chicken Biryani Hyderabadi Biryani

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Dry red chilies cut into 4 pieces each 2 nos. Sesame seeds(optional) 1/2 tsp. Slanting pieces of spring onion 1/4 cup. Chicken stock 1/2 cup Tomato sauce 1/3 cup Soya sauce 1 tbsp. Chili sauce 1 tsp. Vinegar 1 tbsp. Sugar 1 tsp. Black pepper 1/2 tsp. Ajinomoto A pinch Salt To taste cornflour mixed with water 3/4 tbsp. & 1/4 cup For the Garnish Spring onions 4 long thin pieces Spring onion tops 4 long thin pieces BACK TO TOP

stir fry on a high flame for 1 minute. 6.Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken. 7.Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. 8.Garnish with the spring onion and spring onion tops.

CHICKEN LOLLIPOP Chicken wings coated with tasty batter and deep fried INGREDIENTS METHOD Chicken, wings with skin 8 nos. 1.Cut the wings into two, chop the end bone, Eggs 2 nos. pull the flesh up with the skin and remove the Green chilies, ground 6 nos. thin bone and mould into a lollipop. Ajinomoto ¼ tsp. 2.Boil the lollipops with ½ cup water, ½ Pepper powder ¼ tsp. tsp.salt for 5 minutes and with 1tbsp Garam masala ¼tsp. worchestershire sauce for 5 minutes. Remove Chili sauce ½ tsp. and cool. Soya sauce ½ tsp. 3.Mix all ingredients thoroughly, except Worchestershire sauce 1 tbsp. lollipops and prepare a thick batter. Flour ( maida ) 50 gms. 4.Heat oil in a deep pan, dip lollipop into the Ginger, paste 1 tsp. thick batter and fry on medium heat to a light Garlic, paste 1 tsp. brown colour. Yellow colour or red colour A pinch 5.Serve hot with szechwan sauce. Water ½ cup Oil for deep frying As required Salt ½ tsp. BACK TO TOP KADHAI CHICKEN Chicken cooked in a traditional Kadhai. This dish is a good indicato
r of a cook's expertise! INGREDIENTS METHOD

Whole Chicken 1 no. Medium Tomatoes 8-10 nos. Coriander leaves 2 tbsp. Medium onions 2 nos. Garlic paste 2 tbsp. Ginger, finely chopped 2 tbsp. Dry red chilies 6-8 nos. Chopped green chilies 8 nos. Red chili powder 1 tsp. Whole Coriander (dhania) 1 tbsp. Garam masala powder 1 tsp. Coriander powder (dhania powder) 1tsp. Whole Garam masala 1 tsp. Oil 2 tbsp. Salt As per taste BACK TO TOP

1. Skin and cut the chicken into pieces. 2. Take whole dhania, dry red chilies and pound together. 3. Slice the onions. 4. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown. 5. Put in tomatoes, ginger, dhania powder and red chili powder. 6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves. 7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame. 8. Serve hot.

CHICKEN MAKHANI (BUTTER CHICKEN) A rich preparation of chicken marinated in a curd and spice mixture. INGREDIENTS METHOD 1. Skin and clean the chicken. Make incisions with a Chicken 800 gms. Kashmiri Red Chili Powder 1 tsp. sharp knife on breast and leg pieces. 2. Apply a mixture of red chilli powder, lemon juice Lemon Juice 1 tbsp. and salt to the chicken and leave aside for half an Salt To taste hour. Marination 3. Hang the yogurt in a muslin cloth for 15-20 Curd (Yogurt) 1 cup. minutes to remove extra water. Add red chilli Ginger paste 2 tbsps. powder, salt, ginger-garlic paste, lemon juice, Garlic paste 2.tbsps. garam masala powder and mustard oil. Garam Masala powder 1/2 tsp. 4. Apply this marinade to the chicken pieces and Kashmiri Red chili powder 1 tsp. refrigerate for 3 to 4 hours. Lemon juice 2 tbsps. 5. Put the chicken onto a skewer and cook in a Butter 2 tbsps. moderately hot tandoor or a preheated oven (200 Mustard oil 2 tsps. degrees celsius) for 10-12 minutes or until almost Salt To taste done
. Baste it with butter and cook for another 2 minutes. Remove and keep aside. Makhani Sauce 6. Heat butter in a pan. Add whole garam masala. Whole garam masala 1 tbsp. Let it crackle. Then add ginger-garlic paste and Tomato puree 400 gms. chopped green chillies. Cook for 2 minutes. Sugar/Honey 2 tbsps. 7. Add tomato puree, red chilli powder, garam Ginger paste 1 tbsp. masala powder, salt and one cup of water. Bring to Garlic paste 1 tbsp. a boil. Reduce heat and simmer for 10 minutes. Add Red chili powder 1 tbsp. sugar or honey and powdered kasoori methi. Garam masala powder ½ tsp. 8. Add cooked tandoori chicken pieces. Simmer for Fresh cream 1cup. 5 minutes and then add fresh cream. Kasoori methi ½ tsp. 9. Serve hot with naan or parantha. Chopped green chilies 1 tsp. Butter 50 gms Salt To taste BACK TO TOP

BACK TO TOP MURG DO PIAZA A famous chicken dish that can be prepared in a jiffy INGREDIENTS METHOD Chicken pieces 1 kg. 1.Slice the onions, ginger and garlic and keep Onions, sliced 500 gms. aside. Garlic, sliced 50 gms. 2.Heat ghee for 1 minute, then add tomato puree, Ginger, sliced 50 gms. turmeric powder, red chili powder, red chilies and Red chili powder 1/2 tsp. coriander powder, cover the dish and cook on high Turmeric powder 1/2 tsp. for 3 minutes. Whole red chili 4 nos. 3.Put the sliced onions, ginger, garlic and cook for 3 Garam Masala 10 gm. minutes on high. Tomato puree 300 ml. 4.Mix chicken in the above ingredients and 500 ml Coriander powder 15 gms. water and cook for 8 minutes. Water 500 ml. 5.Stir well, add salt, garam masala and cook for 7 Ghee 150 gms. minutes, till done. Salt To taste BACK TO TOP CHICKEN KORMA Chicken cooked in a thin gravy of yogurt and saffron INGREDIENTS METHOD Chicken 1 kg. 1. Clean, wash and skin the chicken. Cut the chicken into Sliced onion 1 cup 12-14 pieces. Poppy
seeds 2 tbsps. 2. Soak poppy seeds in 1 cup warm water for 10 minutes. Coriander seeds 1 tbsp. 3. Grind soaked poppy seeds with deseeded red chilies, Cumin seeds 1 tsp. coriander seeds, cummin seeds, garlic, green cardamom Fresh grated coconut ½ and grated coconut. cup 4. Heat oil in a pan. Add sliced onions and cook till they Curd (yogurt) 1 cup are translucent. Add Ginger Paste and stir for 15 seconds. Garlic cloves 2 no. 5. Add chicken pieces and cook on high flame for 5 Ginger paste 2 tsp. minutes stirring constantly. Make sure not to colour the Green cardamom 3 - 4 chicken. nos. 6. Stir in the ground paste and add 1 cup of water. Add salt Dry red chili whole 2 no. and bring it to a boil. Reduce flame and add beaten Fresh cream ¼ cup Curd/Yogurt. Simmer for 5 minutes. Oil 3 tbsps. 7. Finish with fresh cream. Salt To taste BACK TO TOP MURG MUSALLAM A rich preparation of chicken with saffron and roasted spices. INGREDIENTS METHOD Chicken 1 no. large 1.Slice the onion.

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