Chicken

Dishes

Baked chicken with cheese

Ingredients 
1 Kg chicken (cut into 8 cube pieces)/ white meat
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chillies paste
10 to 12 almonds (grind to a paste)
1 cup grated cheddar cheese
2 tblsp butter
2 Tblsp flour
1 cup milk
Salt
Black pepper
Paprika
Pepper white

Method
Cook the chicken pieces with salt, garlic, ginger,
green chillies
and almond paste till chicken is tender and water
dries up
completely – well braised.

Make white sauce with butter, flour and milk. Mix

with seasoning.
Arrange the chicken pieces in a pyrex dish. Pour
white sauce on top
the chicken pieces. Cover with cheese and dot with
butter. Sprinkle
paprika and bake in a moderately heated oven till
golden brown on
top.
Garnish with green pepper rings and serve hot from
baking dish.

baked crumbed chicken

Ingredients 

500g chicken fillet

1 tsp ginger garlic
1 tsp garlic paste
2 tsp green chillies
1 tsp crushed cumin
1 tsp lemon pepper
1 tsp salt
3 Tbsp lemon juice

¼ cup flour
2 Tbsp gram flour
2 Large eggs
1 tsp baking powder
Bread crumbs
Olive oil

Cucumber salad:
1 English cucumber
¼ cup olive oil
3 Tbsp lemon juice
1 fresh red chilli
Salt & freshly ground pepper to taste
5-6 sprigs of mint

Method
Cut chicken fillet into long thick strips
Marinate with spices and leave overnight
Preheat oven to 180 degrees
Combine flour, gram flour, baking powder and add
to the chicken.
Add eggs to chicken and mix well
Coat each piece of chicken with bread crumbs
Leave in fridge for 30 min
Drizzle olive oil over chicken strips
Bake uncovered for 20 – 30 minutes until tender

For salad:
cut cucumber with the peel into ribbons with a
potato peeler
Combine all the ingredients together except for
mint
Place cucumber ribbons on a platter and garnish
with sprigs of
mint

butter chicken
Ingredients 

8 – 10 pieces chicken in tandoori marinade

3 cups canned tomatoes in tomato puree
4 green chillies seeded and chopped fine
2 Tbsp ginger peeled and chopped fine
10 Tbsp butter
4 Tbsp ground cumin
1 tsp
2Tsp fresh cream
2 tsp garam masala
¼ cup fresh dhania chopped

Method
8 Tbsp of butter in a large heavy fry pan on
medium heat. Coat
the pan with melted butter pot on medium heat,
sear all the
chicken pieces a few at a time until they are
slightly browned.
Set them aside in a bowl as you finish each batch
until all are
done.

Add the cumin and paprika to the buttery pan along

with any
chicken juices that have accumulated and cook
while stirring
constantly for 5 – 15 seconds. Add the fresh
cream and salt and
combine, add chicken pieces with juices
accumulated in bowl,
combine and reduce on low heat and simmer
uncovered until a sheen
develops on top of the sauce, check and stir the
sauce often to
prevent any burning or scalding

When done stir in the last 2 Tbsp of butter remove

from heat and
let this dish stand for 10 – 20 minutes, then
fold in the leaves
and serve with rice

chicken and butternut curry

Ingredients 

50ml oil
2 large onions, sliced
10ml garlic finely chopped
25ml curry powder
1 chicken cut into portions
2 large tomatoes
750ml pumpkin or butternut, peeled and cubed
Salt and pepper to taste
Coriander leave

Method

Heat oil and fry onions, garlic and ginger for 5

minutes.
Add curry powder and fry for 1 minute.
Add chicken pieces, tomatoes, pumpkin, salt and
pepper.
Stir well with metal spoon.
Cover pan and cook slowly for 30 minutes.
Stir in coriander leaves and serve on rice.
Creamy baked chops
Ingredients 

½ kg lamb chops
4 Tbsp ghee
1 tsp white pepper
2 Tsp crushed red chillies
1 tsp salt
1 Tbsp red ginger garlic
2 Tbsp white vinegar
2 Tbsp Amina’s peri – peri braai marinade
1 cup mixed veg cheese as desired.
White Sauce:
2 Tbsp butter
2 Tbsp flour
1 ½ cups milk
Salt and pepper to taste

Method
Marinate chops with all the ingredients for 1
hour
Cook chops in ghee until done add water if
necessary
Cool slightly and set in a greased casserole
dish.
Layer mixed vegetable over chops
Pour white sauce over veg
Sprinkle cheese over.
Cover with foil and bake at 180 C for 35 – 45
minutes.
Boil until thick, stirring continuously to
prevent lumps from
forming.

nandos grilled chicken

Ingredients 

Chicken (with skin) one whole (about 8 big

pieces)
Marination:
6 Tbsp Lemon Juice
2 Tbsp Soya Sauce
1 tsp Salt
½ tsp black pepper
1 ½ Tbsp paprika
1 ½ Garlic Paste
1 Tbsp Worcestershire Sauce
2 Tbsp oil
1 tsp meat tenderizer
1 Tbsp hot peri peri sauce

Method
Marinate chicken pieces in the above ingredients
for at least 2 – 4
hours
Preheat grill. Grill chicken for ½ hour on medium
grill and then 15
more minutes on low heat. Chicken should be tender
and properly
grilled before serving.

Peri peri chicken

Ingredients 

8 potatoes (washed and oiled)

Prick with fork. Put in pre-heated oven - 180°C

and bake for 40
mins until done.

FILLING:
500g chicken (cubed)
½tsp tumeric
1 tsp chilli powder
1 tsp BBQspice
1 tbs peri-peri sauce
1tbs peri-peri
oil
1 tbs chicken spice
2 tbs lemonjuice
1 tsp lemon pepper
Salt to taste
1 tbs mayonnaise
4 tbs Frenchsalad dressing
Coriander (chopped)

Method

Cook altogether except mayonnaise and coriander on

slow heat until
tender.
Lastly add mayonnaise and coriander
Cut the potatoes across on top. Lay the filling
generously and
serve hot.

3 peppers chicken
Ingredients 
1 Chicken
1 green pepper
1 yellow pepper
1 red pepper
1 Tbls chicken spice
1 tsp ginger
1 tsp garlic
1 tsp chilli powder
1 Tbls tomato sause
1 Tbls Mayo

Method
Marinade the chicken with all the above
ingredients
dnt forget to slice the peppers.
cook the marinated chicken in cube pieces of
butter .

serve with roti or Naan l

adega chicken
Ingredients 

Adega chicken

Recipe for 1 chicken. Marinate chicken with.

1 tsp garlic
2 tsp salt
1 tsp red chilli
1/4 tsp arad
1 tsp peri peri chillies. And make paste with
lemon juice
After marinating steam chicken with butter on high
for +- 7min. Take out and put on a braai or grill
to brown in oven.
Sauce. In the same pot burn out the water frm left
over sauce and add
1/4 pound butter
1/2 cup lemon juice
2 tbs nando mediterranean sauce
2 tblsp nando chakalaka sauce
2 tblsp garlic peri peri
1/4 tsp red chillies
3 tblsp mayo

Method
Allow ro sizzle then add chicken to sauce
Best served with savory rice and chips. Put extra
sauce on rice and chips and allow to soak up
al tazaj chicken
Ingredients 

Altazaj Chicken.
Take whole chicken slit in butterfly wash drain
Add salt, birco, green crushed chillies, olive
oil, normal oil, lots of garlic and lemon juice.
Marinate for 2 hours put in oven tray n bake till
golden brown serve with chips,naan and garlic
mayonaise sauce.
Serve hot n enjoy:)

Garlic Mayonaise sauce:

In a sauce pan, heat butter, garlic, pinch of salt
and drop of lemon juice. Bring to boil.
Add in 1tbs mayonaise, stir & Remove from heat.

Birco is red Chilli Flakes

Baby chicken
Ingredients 

Ingredients

5 baby chickens – keep aside

½ cup lemon juice
¼ cup vinegar
¼ cup dhana jeero – mix
½ - 1 cup ginger masala (red)
1 tblsp garlic
1 tblsp coarse red chillies
1 ½ tsp arad (haldi)
salt to taste
2 grated tomatoes
2 tab mustard
¼ cup tomato puree
whole jeeroo
cinnamon sticks
whole black pepper
cloves
1 tsp fine elachi
1 tblsp till (sesame seeds)
green chillies
1 tblsp saffron powder – fine
1 hand full fried onions
+/- ½ cup ghee
+/- ¼ cup oil
Method

5 baby chickens – keep aside

½ cup lemon juice
¼ cup vinegar
¼ cup dhana jeero – mix
½ - 1 cup ginger masala (red)
1 tblsp garlic
1 tblsp coarse red chillies
1 ½ tsp arad (haldi)
salt to taste
2 grated tomatoes
2 tab mustard
¼ cup tomato puree
whole jeeroo
cinnamon sticks
whole black pepper
cloves
1 tsp fine elachi
1 tblsp till (sesame seeds)
green chillies
1 tblsp saffron powder – fine
1 hand full fried onions
+/- ½ cup ghee
+/- ¼ cup oil

Baked chicken roast

Ingredients 

5 baby chickens – keep aside

½ cup lemon juice
¼ cup vinegar
¼ cup dhana jeero – mix
½ - 1 cup ginger masala (red)
1 tblsp garlic
1 tblsp coarse red chillies
1 ½ tsp arad (haldi)
salt to taste
2 grated tomatoes
2 tab mustard
¼ cup tomato puree
whole jeeroo
cinnamon sticks
whole black pepper
cloves
1 tsp fine elachi
1 tblsp till (sesame seeds)
green chillies
1 tblsp saffron powder – fine
1 hand full fried onions
+/- ½ cup ghee
+/- ¼ cup oil

Method
- Mix all the above ingredients besides the fried
onions and
ghee.
- Take half the masala add the ghee to it and cook
in a pot for
5-10 minutes
- Take the baby chickens rub on the raw masala.
- Then add rest of the cooked masala to the
chickens. Place in
pot.
- Cook until done. Add extra ghee if needed.
- Serve with seasoned baby potatoes. Decorate with
vegetables,
fat chips, etc.

Baked tomato chicken

Ingredients 

1 kg chicken fillet
6 large tomatoes
6 flakes of garlic
1 inch piece of ginger
1 small onion
2 tblsp butter
1 tblsp sugar
1 tsp mustard powder
salt

Method
- Make a puree of the tomatoes with garlic, ginger
and onion in
blender.
- Steam the chicken till done and water dries up.
- Arrange the chicken pieces in a greased baking
dish and then
pour the puree on top, mixed with all the
seasonings and butter.
- Cover and bake in a moderately heated oven for
35 to 40minutes.
- Serve hot or cold.

Baked yoghurt chicken

Ingredients 

1 chicken
1 tsp safron - 2tbsp boiling water
1 cup thick plain yoghurt
3 tbsp olive oil
4 tbsp lemon juice
1 tsp chilli garlic paste
1/2 tsp paprika
1/4 tsp pepper
2 tsp crushed jeeru
1 1/2 tsp salt

Method
cut chicken into pieces
soak safron into water
combine yoghurt,olive oil,spices, lemon
juice and safron together and mix well
add the chicken to the marinade and
refrigerate over night .
Place chicken in an oven try and cover with
foil.
Bake for 45 min.
Remove try from oven and pour excess
marinade into small pan and bring to boil.
Once marinade has thicken , pour over bake
chicken and serve immediately.

Chicken curry
Ingredients 

¼ cup oil
1 medium onion – sliced
1 chicken – cut, wash
2 tblsp ginger garlic
¼ tsp turmeric
1 tsp dhana jeera
1 tsp salt
1 tblsp chillies
3 ground medium tomatoes
2 potatoes – ¼ ed

Method
- Put oil in pot, add onions and cook on
medium heat till light pink.
- Add chicken and ginger garlic and cook till
water dries out, add spices.
- Mix all well and add tomatoes and potatoes.
- Cook till moisture is dry; add water for
gravy and boil.

VARIATIONS:

- If adding meat, make sure meat is cooked

before adding spices and the rest.
- If cooking gram dholl, add gram dholl and
tomatoes with spices.
- If cooking green beans, add beans, 1 sliced
onion, double beans and peas with spices and
with tomatoes.
- If cooking bhinda, use chicken fillet, fry
bhinda and thick slices of potatoes. Cook
till no.3 till tomatoes are cooked. Then add
the above.
- Aknee: boil 2 cups rice with ¼ tsp
turmeric, 2 tsp salt, 3 cinnamon sticks and 5
cloves, till done. Drain rice, add to basic
curry till no.4. Mix together and simmer on
low till well steamed.
- Add 1 cup mixed vegetables to curry for aknee.

Bbq chicken
Ingredients 

4 kg chicken pieces
2 tbs round red chillies
2 tbs peri-peri sauce
Juice of 1 lemon
1 tbs white vinegar
1 tbs crushed garlic
2 tbs BBQ spice
2 tbs mayonnaise
2 tbs Mrs Balls hot sauce
1 tsp meat tenderiser
Little oil
2 tbs tomato sauce

Method
Mix altogether and marinade for at least 2
hours.
Baste with butter when braaing or grilling.

Additional Info
adjust quantities accordingly

bismilla butter chicken

Ingredients 

400g fillet cubed

2 tblsp butter
3/4 tsp arad
pinch of cayenne
lemon juice
tsp or so sugar
salt
1 cup milk
cuo cream
1 heaped tblsp cornflour
Method
mix half the milk with cornflour and set aside .
heat butter dont brown add spices.
once nearly cooked add cream and remaining milk.
lower heat add milk cornflour mix.
allow sauce to thicken.if too thick add extra
milk/cream
adjust salt and serve

butter chicken
Ingredients 

400g chicken breast fillets, cut into strips

or small cubes
about 2 large tablespoons butter
¾ teaspoon turmeric
hearty pinch ground cayenne or small pinch
ground chilli
dash lemon juice
teaspoon or so sugar
salt to taste (bear in mind that it’s served
with an unsalted starch)
cup milk
cup cream
around 1 heaped teaspoon cornflour (less
risky than cake flour in terms of the sauce
becoming lumpy)

Method
Method:
Mix half the milk with the cornflour and set
aside.
Heat butter in large pan till just bubbling,
but not hot enough to start browning.
Add chicken pieces, stirring to coat well
with butter.
Add turmeric, cayenne and lemon juice.
Once chicken is nearly cooked (only a minute
or so), add cream and remaining milk.
Turn heat lower and add the milk-cornflour
mix.
Stir till sauce thickens; if too thick, add
extra milk and cream.
Check chicken is cooked.
Add salt to taste, sugar if desired, and
remove from heat.
Serve immediately.
Black pepper chicken
Ingredients 

4 baby chicken breast pieces with shallow meat

cuts
salt to taste
black pepper- one table spoon or to taste
lemon juice- 4 table spoons
yogurt -2 table spoons
vinegar- one table spoon
ginger and garlic paste- 1 table spoon
oil to deep fry

Method
Mix black pepper, salt, ginger and garlic
paste, vinegar,lemon juice and yogurt
together till
paste is formed
Marinate chicken pieces in the paste and
keep marinated pieces for 2 hours
Deep fry in the cooking oil till golden
brown. Serve with Raita or Tomato Ketchup

chicken ala king

Ingredients 

1 onion(finely chopped) fry in butter till

golden brown. add cubed chicken,salt, black
pepper,white pepper,lemon pepper,garlic n
pasley (i use the robertsons type) braise for
like 15 mins. once braised add chopped
mushrooms n 1 tub fresh cream,cook for 15
mins. stir every now n then to prevent
burning. serve with fluffy white rice.

Chicken briyani
Ingredients 

1 ½ kg Chicken Pieces
3 cups Basmathi Rice (Parboiled in salted
water, 1 cardamom, 1 pc cinnamon stick, 2
tsp oil) (10 minutes)
2 cups Lentils (Parboiled in salted
water) (15 minutes)
8 potatoes – coloured and fried

For the marinade

2 tsp Ginger Garlic Masala
4 piece cinnamon stick
6-8 cardamom
4-5 whole clove
Some whole black pepper
2 tsp Whole Cumin/Jeeru
½ tsp Tumeric/Arad
2 tsp Dhania/Jeeru Powder
3 tsp Chilli Powder
Salt
Lemon Juice
Crushed Onion (3 fair Sized, sliced and
fried and kept aside) or the readymade
one about 1cup
2 cups yoghurt
1 ½ cup Tomato Puree
Saffron
Ghee/Oil
4-6 Whole Green Chilli
Mint leaves

Method

Method
1. Add all of the above in order to
chicken pieces. Let marinate for 1-2 hrs.
(Overnight is better)
2. Put on stove on high and cook till
half done.
3. Layer lentils on top of chicken
4. Put potatoes on top of lentils
5. Put rice on top of potatoes
6. Add ½ cup of water on top of rice.
7. Drizzle with ghee/oil
8. Colour rice a little with yellow
colouring
9. Top with a little crushed onion and
saffron and cover with foil
7. Put in oven (180° C) and steam for 1
hour

chicken curry
Ingredients 

1 kg chicken pieces
2 onions, chopped or pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method
Heat oil in a saucepan and fry the onions,
ginger and
garlic, together with cumin and coriander
powders and
cilantro/coriander leaves for five minutes
on low heat.
Add tomato, chicken, turmeric and chilli
powders and
salt together with half a cup of lukewarm
water and
cook on medium low heat for half an hour,
keeping the
saucepan covered with a lid.

Chicken fried rice

Ingredients 

3 CHICKEN FILLETS
SALT AND PEPPER TO TASTE
1 TSP GINGER AND GARLIC PASTE
1 TSP GROUND GREEN CHILLIES
1 T SOYA SAUCE
1 T WOCESTER SAUCE
2 T OIL
2-3 CARROTS, JULIENNE
1 MEDIUM ONION, SLICED
2 CUPS RICE
DHANIA AND SPRING ONION FOR GARNISHING
GRATED CARROT AND FINELY SLICED ONION FOR
GARNISHING

Method
CUT CHICKEN FILLET IN SMALL STRIPS.
BRAISE IN OIL WITH SALT, PEPPER, CHILLIES
AND GINGER GARLIC.
ADD SOYA AND WOCESTER SAUCE. MIX WELL.
ADD CARROTS AND ONION AND BRAISE TILL
DONE. BOIL RICE SEPERATELY TILL DONE BUT
NOT SOFT. ADD TO CHICKEN AND TOSS WELL
ADDING ABOUT 1-2 TBLSP SOYA SAUCE,
DEPENDING ON TASTE. GARNISH WITH CHOPPED
DHANIA AND SPRING ONIONS, GRATED CARROT
AND ONION
Chicken in coconut
Ingredients 

1 whole chicken,cut into pieces

15ml cooking oil
60ml butter
10ml tumeric
5ml jeera powder
10ml dhania powder
15ml garlic and ginger paste
10ml barbecue spice
10ml salt
30ml extra butter
250ml (1cup) water
1x410g can coconut milk
mixed with 1 cup water
1/2 bunch green dhania leaves,chopped
100ml water (optional)

VEGETABLES;
8 baby marrows,halved
200g mushrooms,halved
2 punnets baby corn
12 baby carrots, left whole
12 green beans,topped,tailed and cut in half
1 green pepper, quartered
1 red pepper, quartered

Method
Wash and drain chicken well.Mix all spices and
seasoning together
with a little warm water.Smear spices over chicken
and marinate
for a few hours or overnight.

In a large flat pot,melt butter or margerine and

oil over medium
heat.Add chicken and brown on both sides for a few
minutes.Add
250ml water and continue to cook,taking care not
to stir chicken
too much.Instead,rather shake the pot,which will
prevent the
chicken from breaking.Remove chicken and keep
aside.

In same pot,stir-fry vegetables in

batches.Stir-fry for 3-4
minutes until all vegetables are done.Remove from
pot.

Add coconut milk.Bring to the boil and add chicken

to create a
layer on the base of the pot.Add vegies and heat
through.If a
thicker consistency is required,mix together 15ml
cornflour and
30ml water,and add to the chicken.

Note;Any vegetables of your choice may be used.But

remember to
cut them into chunky pieces and to use different
colours and
different textures.

Serve with fragrant white (basmathi)rice.

Serves 6-8

Chicken jalfarezi
Ingredients 

half kg boneless chicken breast, cut them into

small cubes
2 tomatoes, chopped
1 tomato sliced
1 medium sized onion sliced
1 capsicum sliced
1/4 tsp garlic paste
1/4 tsp ginger paste
1 tbs coriander powder
1/4 tsp shaan jalferazi masala
1/4 tsp garam masala
2 chopped and fried onions

Method
Take 4 tbs oil in pan and add chopped
tomatoes, garlic and ginger paste, coriander
powder, and fried onions.
Let the tomato soften and let it cook for 5
min.
Add washed boneless chicken to it, and let
it cook for 10 min with lid.
Occasionally see to check that chicken does
not stick the pan.
After it has become tender keep the pan
aside.In another pan add 2 tbs oil and put
sliced
tomato, onion, capsicum, garam masala powder
and salt.Cook till the vegetables become
soft.
Then add chicken to it and let it cook for
another 2 to 3 min.
Chicken korma
Ingredients 

Chicken 1kg
Sliced onion 1 cup
Poppy seeds 1 tbsp
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Fresh grated coconut ½ cups
Curd (yogurt) 1 cup
Garlic cloves 2
Ginger paste 2 tsp
Green cardamom 3 – 4
Dry red chili whole 2
Fresh cream ¼ cup
cream ¼ cup
Oil 3 tbsps
Salt to taste

Method
Clean, wash and skin the chicken. Cut
the
chicken into 12 – 14 pieces. Soak poppy
seeds in 1 cup warm water for 10
minutes.
Grind soaked poppy seeds with deseeded
red
chilies, coriander seeds, cumin seeds,
garlic, green cardamom and grated
coconut.
Heat oil in a pan. Add sliced onions
and
cook till they are translucent. Add
ginger
paste and stir for 15 seconds. Add
chicken
pieces and cook on high flame for 5
minutes
stirring constantly. Make sure not to
colour
the chicken. Stir in the ground paste
and
add 1 cup of water. Add salt and bring
it to
a boil. Reduce flame and add beaten
Curd/Yogurt. Simmer for 5 minutes.
Finish
with fresh cream.
chicken munchurian
Ingredients 

Boneless chicken (cubed) 1 kg

Salt as per taste

Garlic Paste 1 tablespoon
Whole Red Chillies 4-6
White Pepper Powder 1tablespoon
Vinegar 2-3 tablespoon
Soya Sauce 4 tablespoon
Chilli Sauce 2 tablespoon
Sugar 1 teaspoon
Chinese Salt 1 teaspoon
Tomato Paste 1 cup
Tomato Sauce 1 cup
Stock 1 cup
Cooking oil 4-6 tablespoon

Garnish:
Spring Onion (Chopped) 2 tablespoon
Carrot (Julienne) 2 tablespoon
Capsicum (Julienne) 2 tablespoon

Method
Marinate chicken with chilli sauce, vinegar, soya
sauce, salt,
white pepper, sugar and Chinese salt. Keep aside
for half an
hour. In a pot, heat Cooking Oil on medium heat
for 3-5 minutes.
Saute garlic for a minute and add chicken. Golden
fry the chicken
on high heat and remove it from the pot. In the
same pot add
tomato paste, ketchup and stock. Add salt, whole
red chillies and
cook until thick. Add the chicken and bring to a
boil. Heat a
sizzler plate (easily available in shops) on
medium heat for 10
minutes and pour the machurian into the hot
plate.

Presentation:
Garnish and serve hot with boiled rice or fried
rice.

Tip:
To make chicken stock, boil ½ kg chicken bones in
a pot with 4-6
cups of water until only one cup of stock remains.
To avoid heek,
add one small whole peeled onion and 2-4 black
pepper corns when
it comes to a boil. Instead of stock, you can also
use 1-2
chicken cubes dissolved in 1 cup water.
Comments

Chicken munchurian
Ingredients 

Ingredients
For making the chicken marinade:
Boneless chicken - 3/4 lb
(cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup
(or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water
(mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste

Method
Combine all the ingredients for the
marinade (except oil) and set aside for 1/
2 - 1 hour.
Heat the oil in a frying pan. Deep fry the
chicken pieces a few at a time.
Drain when golden brown and cooked.
Keep aside.
In another pan, heat oil, and then add the
chopped ginger, garlic and green chillies
and finally some spring onion and saute
for a minute.
Add the soya sauce, chili sauce/tomato
sauce, pepper, sugar, ajinomoto, stock
and salt.
Add little water and bring to a boil. Add
the fried chicken and cook for 3 minutes.
Then add the maida and water mixture
and stir so that no lumps are formed.
Cook for a few minutes until the mixture
thickens slightly.

Chicken mussalman
Ingredients 

1 whole chicken
20 gms green chillies
1 tbsp ginger-garlic paste
2 tbsp grated raw papaya
1 tbsp lemon juice
salt to taste
For Marination:
1 cup curds
1/2 tsp red chilli powder
1 tsp kashmiri chilli powder
2 tbsp salad oil

Method
Prepare the chicken (pluck, singe and skin).
Cut slits lengthwise over the breast portion
and breadthwise over the leg portion
carefully.
Apply salt and sprinkle lime juice all over
and keep aside. Grind green chillies, ginger
and
garlic to a paste.
Beat curds thoroughly. Add ground spices.
Grind papaya and add. Beat well again.
Add the chilli powder and beat well. Add
salad oil and colour and strain through fine
sieve.
Rub the batter all over the body of the
chicken and well inside the slits. Let it
soak in the
batter for at least 12 hours.
Thread chicken on to a thin iron rod and
place it well inside the tandoor.
Remove when well done. Serve hot with onion
rings and pieces of lime.

Chicken pokora
Ingredients 
16 sm chunks of chicken breast
1 lg onion
approx same size piece of -ginger
1 clove garlic
1 chopped jalapeno pepper (if you want it spicy)
1 tsp lemon juice or
2 tsp plan yogurt
1 1/2 cup dry batter
1 tsp salt

Method
Blend everything but chicken and batter in
blender until fine.
Use this to marinate the chicken for 1 hr.
Mix water with batter until batter is thick
as honey.
Put chicken in batter.
Fry pieces under low heat to a medium brown.
Enjoy it as an appetizer or snack.

Chicken parmesan
Ingredients 

1/2 cup dry bread crumbs

1/2 cup grated parmesan cheese
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3 tablespoons olive oil
1 onion, minced
2 cloves garlic, minced
2 1/3 cups canned crushed tomatoes in thick puree
(from a 28-ounce can)
pinch dried red-pepper flakes (optional)
cooking oil, for frying
4 boneless, skinless chicken breasts (about 11/3
pounds in all)
2 eggs, beaten to mix
4 small (about 6 inches) hero or other sandwich
rolls, split

Method
In a shallow bowl, combine the bread crumbs,
Parmesan, 1/2 teaspoon of the salt, and 1/
4 teaspoon of the black pepper.
In a large saucepan, heat 1 tablespoon of
the olive oil over moderately low heat.
Add the onion and cook, stirring
occasionally, until translucent, about 5
minutes.
Add the garlic and stir for 30 seconds.
Stir in the tomatoes, red-pepper flakes, and
the remaining 3/4 teaspoon salt and 1/4
teaspoon black pepper.
Bring to a simmer, reduce the heat, and
simmer, stirring occasionally, until
thickened,
about 20 minutes.
Remove from the heat and cover to keep warm.

Chicken pilau
Ingredients 

1 chiken
2 cups basmati rice
1 T ghee/oil
1 tsp jeera seeds
1 tsp garlic
2 tsp chillie powder
2 tsp crushed chillies
2 tsp dhana jeeru
1/2 tsp tumeric powder
1 1/2 tsp salt
2 large liquidised tomatoes
1 large spoon lemon juice
1 1/2 cup yoghurt
handful of mix veg
dhania
whole chillies
fried potatoes

Method
heat ghee or oil,add jeera seeds,lemon
juice and garlic.let it sizzle then add
the tomatoe and spices.braise well then
add chicken. cook for 10 mins and add
veg,yoghurt,chillies.cook on high and
add potatoes. steam in oven for 20 mins.
serve with salad,papar and dhai

chicken pilau
Ingredients 

1/4 kg basmati rice

1/2 chicken
2 onion chopped finely
3 cloves
1" cinnamon
2 black cardamoms
4 bay leaves
4 tbsp ghee
Chopped corriander leaves
Make a paste of:
2 tsp cummin seeds
5 black pepper
7 green chillies
3 garlic flakes
1/2" ginger
1 tbsp corriander seeds
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt as per taste

Method
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.

Chicken shasliks
Ingredients 

1/2 kg boneless chicken

4 potatoes - small size, boiled
2 capsicum
3 onions
1 cup plain flour
1 tsp cornflour
oil to fry
1/2 tsp red chili powder
1 tsp ginger-garlic paste
salt as per taste
tomato ketchup
bamboo stick (6" long) - 8

Method
Boil chicken ,Cut chicken and potatoes in 1"
cube pieces (it should be 16 pieces each).
Cut 24 square shape pieces of onions and
capsicums.
Take a bamboo stick and skewer the chicken
(2 pieces) and potato (2 pieces), altering
with onion and capsicum pieces.
Repeat for other sticks also ,Take a bowl
and mix flour, corn flour, the spices and
salt.
Add warm water to make a thick paste.
Coat the sticks with the flour paste and
deep fry in medium heat.
Heat a clean frying pan and add tomato
ketchup. Stir fry the sticks for a minute.
Serve hot
Chicken Shashliks.

Chicken sosatis
Ingredients 

1/2 Chicken fillets cubed (medium sized

cubes)
salt to taste
1/2 tsp black pepper
1 tbs. barbecue spice
1 tbs. garlic flakes
1/2 tbs. ground green chillies
1 tbs. fine red chillies
1/2 tbs. origanum
1/2 tbs. mixed herbs
2 tbs. oil
2 tbs. mayonnaise
2 tbs tomato sauce
1/4 cup fresh lemon juice

Method
1. Marinate all of the above overnight.
2. Tread pieces of chicken fillets on
skewer alternating with cubed green
peppers, cubed tomatoes,cubed onions &
cubed pineapple.
3.Grease an oven tray with little oil
and bake at 180*C until water dries up.
4. Pour the ffg. sauce over sosaties
before serving:
2 tbs. butter
1 tsp. freshly ground garlic
2 tbs. fresh lemon juice
1 tbs. Worcester sauce
1 tbs. Chilli sauce
1 tbs. Tomato suce
1 tsp. Aromat
1 tsp. sugar
1 tsp. fine red chilies
1/2 cup fresh cream
Boul all of the above until a thick
consistency & pour hot over sosaties.

Chicken tikka
Ingredients 

800g Diced Chicken, breast or dark meat as you

prefer
1 Cup/300ml Water or Chicken Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
200g Butter Ghee
2 Teaspoons Turmeric Powder
4 Teaspoons Mild Curry Powder
Quarter (optional) Teaspoons Chilli Powder
2 Teaspoons Garam Masala Powder
200g Creamed Coconut dissolved in a little hot
water
200ml Single Cream
100ml Natural Yogurt
Half a Tin of Chopped Tomatoes
2 Tablespoons Tomato Puree
Toasted Almond Slices to garnish

Method
Pour the oil into a large saucepan bring up to a
medium heat. Add
the onions and reduce the heat to low. You can
optionally add 1
or 2 Whole Star Anise which help bring out the
sweetness of the
onions and imparts a subtle aniseed flavour but
remove them once
the onions are cooked. Cook the onions gently and
slowly until
they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree,

curry powder,
Turmeric powder, Chilli powder, with a little
water. Add to
saucepan and stir in well and fry for a couple of
minutes.

Now add your 800g Diced Chicken, breast or dark

meat as you
prefer stir in well.

Add the creamed coconut

Mix the Cream, Yogurt, Chopped Tomatoes, Tomato

Puree, together
in a jug with the water or stock and pour into the
saucepan and
mix in well. Turn up the heat until the sauce
begins to simmer
and leave to simmer for 15-20 Minutes. Stir
occasionally.

Finally sprinkle in the Garam masala and stir in

well for the
final 2 minutes of cooking. Garnish with the
Toasted Almond
Slices and serve.

Chicken tikka
Ingredients 

750g chicken breast; boneless and skinlesss

Salt; to taste
1 teaspoon chile powder
1 teaspoon coriander seeds, ground
2 tablespoons lime juice
2 garlic cloves
1 teaspoon grated fresh ginger
2 tablespoons oil
2/3 cup yogurt
lime slices; to garnish

Method
Rinse chicken, pat dry with paper towels and
cut into
3/4.inch cubes. Thread onto short skewers.
Put skewered
chicken into a shallow non.metal dish. In a
small bowl, mix together yogurt, ginger
root, garlic, chile
powder, coriander, salt, lime juice and oil.
Pour over
skewered chicken and turn to coat completely
in marinade. Cover and refrigerate 6 hours
or overnight
to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill
rack and cook
5 to 7 minutes, turning skewers and basting
occasionally
with any remaining marinade. Serve hot,
garnished with lime slices.
Chicken tikka n chip casserole
Ingredients 

500g chicken fillet

2 tblsp crushed garlic
1 tblsp Fine Red Chillies
1 tblsp Coarse Crushed Chillies
1 tblsp Peri-Peri Powder
1/2 Black Pepper
1 tblsp Lemon Juice
Salt 2 Taste

Method
Marinate chicken and leave for 1 hr.Cook in
ghee

3 potaoes(peeled and cut into chips)

fry until crispy

In a rectangular pyrex dish toss chips with

salt,vineger and red chillies,
add cooked chicken

Tomatoe or any other sauce may be added.

Sprinkle with cheese

Garnish with sliced tomato,onoion and green

pepper pieces.

bake in preheated oven for 10-15 mins until

cheese melts.

Chicken tornado
Ingredients 

Chicken tornado,made it last nyt,hubby

really
enjoyed it...

chicken tornado recipe:

cubed fillet bout kg or less,
1 tsp ginger garlic
salt to taste,
1tsp dhania jeero,
1 tsp fine red chillie,
2 tblsp lemon juice,
3 tblsp tomato sauce,
2 tblsp mayo,
1 tblsp oil,
few drops egg yellow colouring.
marinate n cook!
let water dry then set aside.

SAUCE:
(boil 2gether)125ml fresh cream,
1 tblsp butter,
2 tblsp tomato sauce,
1 tblsp mayo,
1 tblsp lemon juice,
few drops egg yellow colouring,
red chilies, add to cooked fillet.....
serve with chips,salad,pita

chicken tornado
Ingredients 

cubed chicken fillet about 1kg or less

1 tsp ginger garlic
salt to taste
1 tsp dhania jeero
1 tsp fine red chillies
2 tblsp lemon juice
3 tblsp tomatoe sauce
2 tblsp mayo
1 tblsp oil
few drops egg yellow colouring

sauce
125ml fresh cream
1 tblsp butter
2 tblsp tomatoe suce
1 tblsp mayo
1 tblsp lemon juice
few drops egg yellow colouring
red chillies
boil and add to fillet.
serve with chips, salad and pita

chicken wings
Ingredients 

1 kg chicken wings – washed in lemon juice

2 eggs
¼ cup milk
1 tbsp BBQ spice
1 tbsp aromat
1 tsp salt
1 tbsp red chillies
2 tbsp lemon juice
2 tbsp steers chicken marinade

Method
- Marinate wings in the above ingredients
overnight or 6 hours
COATING MIXTURE:
1 cup flour
1 tsp baking powder
1 tbsp BBQ spice
- Dip wings in the above dry mixture and fry in
medium heated
oil for 4 minutes on each side
- Close lid while frying allowing it to steam.
Remove from oil
- Once ready to serve, place on platter and heat
in oven to
crisp before serving.
- Serve with chilli dip and chips.

Chicken sukha
Ingredients 

Chicken ~ 1 lb
(1/2 kg)

Onion ~ 1/2
( diced in medium
sized pieces)

Chilly powder ~
1tsp

Pepper powder ~
1tsp

Coriander/dhania
powder ~ 2 tsp

Turmeric powder
~ ¼ tsp

Garam masala
powder ~ ¼ tsp

**Yogurt (curd)
~2
tsp

Ginger & garlic

paste ~ 1 tsp
Salt ~ to taste
Oil ~ 2 tsp

*Optional~
Chopped
Coriander and
Shallot

**Instead of
yoghurt you can
use coconut milk/
cream or sour
milk. I prefer
coconut cream.

Method
1. Wash and cut
chicken in small
pieces.

2. Take a bowl
mix chillie
powder,
pepper powder,
coriander
powder, turmeric
powder, salt,
garam masala,
ginger garlic
paste, yogurt
and form a paste.
~>Add the
chicken pieces
to this
and rub the
masala on
the chicken.
~>Let this
marinate for
at least an hour
or more in the
refrigerator.

3. Now heat oil

in a kadai/pot
braise onions.
*Keep aside half
the amount of
onions
and saute the
chicken.
Cover
and cook it until
it is thoroughly
cooked.
4. Open the lid
and grill in
oven or fry on
medium high
flame for about
5 minutes or
until all the
water
evaporates.

5. On the stove
add the already
braised onions
in to the kadai
along with
chopped shallot
and corriander
and a little
more yoghurt and
saute. Grill for
another 2
minutes.

6. Garnish with
coriander leaves,
split chillies
and lemon or
tomato slices

chilli chicken
Ingredients 

250g Chicken
1 x Egg
1tspn chillie powder
1 x Onion
2 x green chillie
1tspn paprika
1 tspn vineger
2 tspn soya sauce
salt to taste
cooking oil to deep fry

Method
1. Mix chicken with vineger, 1 tspn soya sauce ,
chiili powder,
paprika, salt and beaten egg.keep aside for 2
hours
2. slice onion and green chiili thin
3. Heat oil in a pan and deep fry the chicken
pieces (keep aside
the remaining marinade)
4. Remove chicken from oil and keep aside.
5.add 1 tbls oil , onion and green chilli saute
6. Add remaining marinade to oil cook till thick
7. Add chicken remaining soya sauce and salt.
8. heat through and serve hot

Chilli chicken garlic wings

Ingredients 

Chicken wings - 500 gm

Chilli powder - 2 tsp
Minced garlic - 1 tbsp
White pepper powder - to taste
Salt - to taste
Lime - 1
Oil - 50 ml
Worcestershire sauce - ¼ tsp

Method
Take a bowl and mix all of the mentioned
ingredients (except oil) and allow to
marinate for 3-4 hrs.
Then, heat oil in a flat pan and shallow fry
(put them in and when one side gets
brown and crusty, turn the pieces over and
let the other side get cooked) the
marinated chicken pieces till golden brown.
(Note: When frying the pieces, put the flame
or heat to a medium-high setting so that
u ensure the chicken gets cooked properly
while frying on both sides).
Pat dry the fried chicken pieces with paper
towels to remove excess oil.
Garnish with sliced onions (lengthwise cut)
and lime slices before serving. Serve
hot.
An excellent starter/appetizer and a good
side dish with biryanis/other rice dishes.

Coconut chicken fry

Ingredients 

2 pavras oil
1 chicken preferably  white chicken
1 medum size onion
3 tomatoes (liquidized)
garam masala whole (jeera, black pepper 6, elachi
2, 2 cloves, 2 small pieces taj)
1 tablespoon crushed garlic
half teaspoon ginger
1 tin coconut cream
salt to taste
half teasonn haidar   green chillis crushed
6 potatoes fried
coriander for garnish
fried onions for garnish.

Method
cut chicken in 8 pieces wash and set aside. take
oil make vagar with garam masala add onions n fry
til golden. add ginger n garlic n fry for 2 mins
and add chicken. cook til water evaporates and add
salt n haider n liquidized tomatoes, add crushed
chillis according how hot u want. cook for 10 mins
and then add coconut cream tin n cook. add fried
potatoes n simmer gently til chicken is done n
gravy is thick. when dishing out garnish with
coriander leaves and fried onions.
best eaten with naan, roti or tandori roti

chicken cream
Ingredients 

1kg chicken fillet-washed n cubed, 2 tsp

green chillies, 2 tsps ginger and garlic,
half a cup of dhania, quarter cup of lemon
juice, 1 medium onion chopped, 1 tub fresh
cream, 2 dollops of plain yogurt or sour
milk, 1 tsp crushed jeeru, 1tsp lemon
peper,salt to taste ...liquidise the
chilies,g n g,dhania,lemon juice n onion.,ad
cream yogurt or sourmilk n the rest of the
ing..toss in the chicken cubes.mix well n
cover.( You cud thread the chicken in2 skewrs
alternatin with cubes of gren,red,yellow
pepers, mushrooms) or just place chicken in
oven tray,cover wit foil an bast every 15
mins wit lft ova marinate.serve wit chips/
stir fryed veg or ur choice n galic bread...

crumbed chicken
Ingredients 

Small nestle cream.

Chicken cut into strips.
Red+green masala.
Little arad.
Lemon juice.
Salt
aromat.
Lemonpepper.

Method
Marinate 4 about 2 hours dip in breadcrumbs fry
njoy with mayo dip:mayo.
•. Fine red chillies

Additional Info
No need 4 egg n it doesn't need 2b precooked d
nestle cream helps 4 quick fryin njoy its
delicious

drive in chicken
Ingredients 

-Cut chicken in quarters n steam till cooked.

-Then fry the steamed chicken till crispy.

-Remove & add straight into hot driving masala.

DRIVE INN MASALA:

1 t-cup heinz ketchup
1 tsp mild chillie
1 tsp hot chillie
1/2 tsp salt
2 tbs vinegar
1/4 t-cup water
1tsp flat crushed garlic
1/2 tsp jeero
2 tbs oil
Bring 2 boil once
:)

Serve Hot

Dry chicken chilli

Ingredients 

4-5 (boneless and cut into small pieces).

6-8 green chillies(seed and slice).
1 clove of garlic(crushed).
1 tablespoon of soya sauce.
1 tablespoon of vinegar.
½ teaspoon of ajinomoto.
½ teaspoon of black pepper(ground).
salt to taste.
2 tablespoons of oil.
Method
Put the meat in a bowl and Pound it
carefully to flatten slightly.
Add soya sauce and vinegar, mix well. Leave
for 20 minutes.
Heat oil in a pan .Add crushed garlic,
chicken, black pepper and salt. Fry until it
changes
colour .
Add Ajinomoto top the fired chicken. In a
separated frying pan, heat 1-tablespoon oil
and
stir fry the sliced chillies in it.
Add vinegar, Soya sauce and Ajinomoto. Saute
until tender but still crisp. Pour on the
chicken and mix well.

Feta and oive chicken cutlets

Ingredients 

1 kg chicken mince
2 tsp salt
1 tsp black pepper
2 slices bread soaked in water and
crumbled
1 egg
2 tabs dry dhana
½ tsp ground jeeroo
Leon and herb seasoning
Green chillies
Garlic
Fresh green dhana chopped
Spring onions chopped
Feta cheese cubed small
Green olives pitted and chopped.

Method
Combine all ingredients except feta and
olives
Work with oiled palms as mixture is
very moist.
Pat on 1 hand ,place some feta and
olive in the centre and mould into an
elongated kebab ,with filling in the
centre.
No need to dip in egg as mixture is
moist ,so dip directly into crumbs and
freeze.
When needed ,place in a flat
pyrex,drizzle with olive oil and bake
on a very hot oven 240 for 15 -20 mins…
Serve with lemon and chutneys of your
choice

for 12 chicken wings

Ingredients 

1 tblspn honey
1 tblspn tomato paste
2 tablspn soya sauce
1 tblspn Sambal Olek (it's a chinese chilli
sauce..can be found in any asian spice shop)
1 tblsp crush garlic
1 tsp crush ginger
3 tsp dried chilli flakes

Method
Marinate the chicken wings in this mixture for
approx 30min.
Bake at 200C for 45min to an hour
Baste a few times with the left over mixture
Towards the end, out the heat up slightly and it
will get thicker, stickier and drier....but you
don't want to dry it up totally

fresh cream briyani

Ingredients 

Boil rice half way done with cinnamon

sticks,cloves, aniseed. Marinate chicken
fillet the way you normally do for biryani
i.e ginger garlic masala,
dhana,jeeru,salt,sour milk,tomato
paste,tomato,green chilli,fresh
dhanya,arad,mint leaves,chilli powder,ground
chilli,lemon juice or your own mixture.Layer
the rice at the bottom,chicken fillet with
masala,whole kernels corn,fried
potato,peas,then rice over again. Pour fresh
cream over and steam in oven till potatoes
and chicken cooked. Serve with salad and dai.

Grilled butter chicken/prawns

Ingredients 

8 pieces chicken
Tandoori spice
100grams Butter
1 medium onion, finely chopped
2 tsps Garlic & Ginger paste
3\4 cup Tomato puree
1\2 tsp Chilli powder
Salt to taste
Fresh dhania, chopped
2-3 Chillies
250ml Fresh cream

Method
Marinate chicken in tandoori spice then grill
until almost done. Set aside.
Melt butter and saute onion till brown. Add
chillies and paste and fry for one minute.
Add puree, salt, dhania and chilli powder.
Add cream last (stove must be on low heat), heat
but do not let boil.
Arrange chicken in baking dish then pour sauce
over, bake for 20 minutes at 180deg till done

Additional Info
For prawn version:

1 kg prawns - sprinkle with salt, chilli powder

and crushed garlic then bake till almost done.
Pour sauce over then bake for 10 minutes then
grill for a further 5-10 minutes.

Recipe from a friend! Delicious even when made in

advance or just all cooked in a pot.

Jalepeno chicken
Ingredients 

1 Chicken
half a bottle jalapino sauce
salt to taste
ginger & garlic
green masala
1 1/2 tsp lemon pepper
2 tbls lemon juice

Method
mix the chicken with all the above
ingredients & set aside .
add ghee to a decent size pot then add
chicken , allow chicken to cook.
once chicken is cooked add 125ml of fresh
cream & shimmer.
Khetley youghurt chicken
Ingredients 

1.8 kg chicken pieces skinned

3 t lemon juice
3 ea garlic cloves minced
1 1/2 t soy sauce
1/2 t fine herbs
1 1/2 t turmeric
1/4 t freshly ground pepper
3/4 t ground ginger
3 c plain yogurt
1/2 t cinnamon
2 ea onions finely chopped
1/2 t ground cloves

Method
Rub chicken with garlic, fine herbs and
pepper. Combine remaining ingredients in
large
bowl.
Add chicken, turning to coat well. Cover and
marinate in refrigerator 24 hours turning
occasionally.
Preheat oven to 180.
Remove chicken from marinade and place in
single layer in large roasting pan.
Tent with foil and bake 30 minutes.
Remove foil, turn pieces and bake about 30
minutes longer or until lightly browned,
basting occasionally with marinade.

khowse
Ingredients 

Break or cut par in strips and fry -

(enough to cover the top of your dish)
Sprinkle with a little lemon juice and
aromat. Potatoes to make a little chips
to cover the top. Boil the spaghetti -
(enough to line the bottom of your dish)
in hot water and salt until soft. Strain.
CHICKEN:
1/2 kg of chicken fillet cut in cubes
1 tsp red chillies
2 tsp paco masala
1 tsp jeera
1 T ginger garlic
1 tsp salt
Touch of tomato sauce
Small pkt tamoto paste
Add some water and cook

Method
SAUCE:
1/4 cup lemon juice
Sprinkle oregano
Pieces of garlic butter
Boil till the butter melts
In a dish, put the spaghetti in first,
then the chicken, then your chips and
then the par. Pour sauce over and enjoy!

Malai chicken boti

Ingredients 

½ kg chicken (boneless)
2tbs vinegar or lemon juice
1 inch ginger
3-5 cloves fresh garlic
2tbs fresh cream
4tbs toghurt
1-1/2 tsp salt

½ tsp black pepper

4 green chillies
2tbs oil

Method
Cut the chicken in square pieces. Blend green
chillies, ginger, garlic, salt, black
pepper,vinegar or lemon juice in blender. Then mix

it well with chicken and leave it for marination

for 1 hour. Beat cream and yoghurt and mix it with

marination chicken. Put it in oven and bake it or

grill it or pour 2tbs oil in pan and heat it high

and cook that chicken till the yoghurt and water

of
chicken becomes dry.

Masala chicken
Ingredients 

1 chicken
1/4 cup fresh cream
salt to taste
1 T tomatoe paste
bit of saffron(soak in boiling water)
1/4 tsp crushed jeero
1/4 tsp white pepper
1 tsp chilli garlic paste
1/4 tsp red crushed chillies

Method
mix all theses ingredients and add to
chicken. marinate for 2 hours. cook in
butter on low. serve with chips and
garlic bread or rolls

naheda
Ingredients 

3 SAUCES (STEERS) CHICKEN:

1 CHICKEN CUT INTO 8 PIECES

3 TBLSPS STEERS MUSTARD SAUCE
3 TBLSPS STEERS GARLIC SAUCE
2 TBLSPS STEERS PERI-PERI SAUCE
1 TSP SALT
1 TBLSP FINE RED CHILLIES
1 TBLSP GINGER GARLIC
2 TBLSPS BUTTER

Method
MARINATE CHICKEN (EXCEPT BUTTER). DOT WITH
BUTTER.
CAN BE COOKED IN A POT OR GRILLED IN THE
OVEN

Nandos chicken
Ingredients 

1 cut chicken
1 tblsp crushed garlic
2 tsp chilli powder
1 tsp crushed chilli powder
1 tbslp vinegar
2 tsp salt
1 small lemon- extract juice
Marinate above for +/- 3 hours and cook in garlic
butter
Sauce
1 tub fresh cream
1 tsp garlic
1 packet tomato paste
4 tblsp Nando's wild herb peri-peri sauce
4 tblsp Nando's extra hot peri-peri sauce

Method
Cook on low for 30 minutes.Lay chicken in an oven
dish,pour sauce over.Dot with pieces of
butter,sprinkle dhania and bake for 10-15
minutes.Serve with chips rolls and salad

portugese peri peri chicken

Ingredients 

1 Chicken butterflied
2 t garlic
1 1/2 tsp salt
1 t chilli powder
1 t red crushed chillies
1/2 t dhana jeero
1/2 t arad
1 t lemon pepper
1 T lemon juice.

Marinate and cook on high with ghee till

water burns out.

Sauce :
1 cup fresh cream
2 T tomato paste
3 T Nandos Garlic peri peri
3 T Nandos Xtra hot peri peri
1 slice garlic butter

Boil.Place cookd chicken in oven tray and

pour sauce over.

Method

Additional Info
Fry potato wedges,throw around chicken and add
onion rings and coloured julienne peppers.
Slit green chillies and add dhania.

Grill for +-20mins

Serve with a smile and garlic bread or portuguese
rolls.
Potch chicken
Ingredients 

chicken(whole or Breast).
Red masala(ginger/garlic).
Salt.
Tomato puree(enuf 2cover chicken)

Method
Cook chicken in little oil.in a sep pan
put oil little ghee
jeeroo ,garlic,curry leaves,whole gr
chilies cut into 4 sizzle add 2 above
chicken .simmer 4 min garnish with
dhanya.

Additional Info
Serve with naan or puri +chips delicious!
a special tnx 2 my cuz fatima who shared
dis recipe with me •i hope u njoy it lyk
my family does

roast chicken
Ingredients 

one med/large chicken

1 tbsp ginger garlic
1 tbsp robertsons chicken spice
1 tsp chilli pwd
1 tsp lemon juice
Half a tsp tumeric
1 tblsp worchester sauce
2 tblsp of tomato sauce
salt to taste

Method
Marinate the chicken with the above ingredients
and set aside for half an hour before
roasting.Roast in oven at 180 deg celcius for 40
mins or until done

Additional Info
If the chicken is skinned use 1 tblsp of olive
oil
in marinade.

Saucy Cajun chicken

Ingredients 
6 chicken leg quarters
30ml Portuguese spice
30ml Cajun spice
15ml white vinegar
125ml apricot jam
juice of 1 lemon
30ml Worcestershire sauce
20ml soy sauce
2 chillies finely chopped
10ml peri-peri powder
20ml chicken spice
salt and pepper to taste
dhania leaves,chopped

Method
Preheat oven to 200degrees.Marinate chicken in all
the
ingredients for 1 hour. Remove chicken from the
sauce and place
in an ovenproof dish.

Place marinade into saucepan and cook until

reduced to half its
volume. Put chicken in a preheated oven for 30-40

minutes,basting at regular intervals with reduced

sauce.

Serve with potato wedges and salads.

Ummes butter chicken

Ingredients 

1kg Fresh Chicken Fillets

2 Tablespoons Butter
2T Ground Garlic
1 teaspoon whole Jeeru
3 pieces of Taj [cinnamon]
2 cloves
4 peppercorns
Chilli powder to taste
half teaspoon Black pepper
salt to taste
3 tomatoes liquidized
2 whole green chillies
Mixture of the ffg sauces
2T tomato sauce
2T worchester sauce
2T sweet chilli sauce
2T sour milk
2T Mayonaisse
half cup fresh orange juice
Method
cut chicken fillets to nugget size
pieces or a bit bigger
mix all the above ingredients except
butter and add to fillets marinate for
an hour or so add butter to pot simmer
chicken and leave on low heat
thereafter put in oven to roast a
little while
serve on a platter with hot hot fresh
rolls enjoy

Additional Info
Best results are with olive oil in
place of BUTTER
T refers to Tablespoon if you prefer a
sour tangy taste substitute lemon juice
for orange juice

tropical skewers
Ingredients 

2 potatoes, cubed
2 onions, cubed
1 cup chicken fillets, cubed
1 green pepper, cubed
1 red pepper, cubed
1 yellow pepper, cubed
1 pineapple, cubed
Wooden skewers

Sauce :
1 bottle French or Greek dressing
1 cup mayonnaise
Salt, to taste
1-2 teaspoons red chillies

Method
- Arrange alternating cubes of vegetables and
chicken onto skewers to make
it colourful.
- Place in a pan. Combine ingredients for
sauce and pour over.
- Add a little water and a tablespoon of
butter, steam until tender.
tandoori chicken
Ingredients 

10 chicken drumsticks
2 tablespoons plain yogurt
2 tablespoons tomato paste
2 tablespoons fresh ginger, shredded
6 cloves garlic, ground
2 tablespoons lemon juice
2 tablespoons vinegar
Salt, to taste
Red pepper, to taste
Garam masala, to taste
2 tablespoons vegetable oil

Method
Skin drumsticks and make cuts on the drumstick
meat. Mix yogurt, tomato paste, ginger, garlic,
lemon juice, vinegar, salt, pepper and garam
masala. Marinate chicken in this paste for six
hours.
Preheat oven to 180 degrees and bake for 45
minutes.

talk of the town chicken

Ingredients 

> 1 chicken.       
>Half tin tomato puree.         
>1 tblsp red ginger garlic.      
 
> 2 tsp  salt.
>1&1/2 tsp chilli powder.
   1/4 tsp tumeric.           
> 1 tsp dhana.  
>  1 tsp  jeero.  
>   2 tblsp lemon juice.                 
>       Marinate the above for an hour an cook
> chicken in ghee. Once chicken cooked lay in oven
tray an
> make followin sauce.                  
   
>        
>        Sauce.   
>         3 tblsp olive oil.
>         A little knob ofbutter.
>        1 tblsp crushed garlic.
>        1 tblsp red chilli powder.
>       1 tblsp crushed red chillie.
>         1 tblsp lemon juice.
>
>           Braise
> this jus so that the garlic cooks abit. Than
pour over
> chicken. Grill chicken for 10 min + till it
seals an browns.
> Time varies according to ur oven

Sweet lollipops
Ingredients 

Crispy Sweet Lollipops

2 tray wings
Clean wings & push meat up forming lollipops.

Boil wings in:

1/2 tsp salt
1/4 tsp pepper
1 tsp garlic
1 tsp ginger
Water.

SAUCE:
In a pot braise:
1 tab butter
2 tabs oil
1/2 tsp garlic
1 tab spring onions choped.
Braise well.
Add in:
3 tabs honey
3 tabs sweet chilli sauce
1 tab Nandos Honey & Mustard marinade
1/2 tsp chillie flakes.
1/4 tsp salt

Once wings r boiled drain.

Dip in beaten egg
Roll onto Maizena
Deep fry- till crispy

Lay wings in a dish

& pour sauce over.
Sprinkle sesame seeds on top
Enjoy
:)
Sweet and sour chicken sticks
Ingredients 

Wash and drain 1 kg chicken pieces or wings

Marinade overnight:
1½ tsp ginger garlic
1 Tbsp honey
2 Tbsp oil
1 Tbsp ghee
2 Tbsp Worcester sauce
2 tsp lemon juice
Salt and pepper
Chillies

Method

Skewer and bake in moderate oven for 30 mins or

braai

shawama chicken
Ingredients 

Buy ready made pita bread.

Chicken filling
500g chicken strips
3 tbsp vinegar
1 tsp garlic
1 tbsp mayonaise
1 1/2 tsp salt
1 tsp paprika
1 tsp red chilli powder
1 tbsp oil
1 tbsp tomato sauce

Method
Mix all together and cook until done.
Fill in Pita bread and add coleslaw/salads etc.

Spicy chicken tikka

Ingredients 

chicken 1.
yogurt 1 cup.
ginger paste 1 tbsp.
garlic paste 1 tbsp.
white vinegar 4 tbsp.
lemon juice 3 tbsp.
red chilli powder 2 tbsp.
olive oil 4 tbsp.
salt & black pepper to taste.

Method
Skin & bone the chicken. Cut it into 4 parts.
Prick it well with a fork or with a sharp
knife.
Put the yogurt in a large bowl, add ginger,
garlic, white vinegar, lemon juice, chilli
powder,
pepper & salt.
Place the chicken in this mixture & marinate
for 2 hours.
Take out the chicken pieces & fix them on
skewers.
Brush them with olive oil and broil over
charcoal fire for 8 minutes or more on each
side.
Serve it with sliced tomatoes, onion rings,
lemon on a bed of lettuce.

Eid chicken
Ingredients 

chicken
freshly ground chillie paste
saffron
chillie powder
dhana jeera
salt
ginger and garlic
tomatoe paste
fresh tamato
vineger
lemon juice

Method
marinate chicken in all the above ingrediets
besides the tomatoe paste overnight.The next
day cook in ghee until chicken is done then
add the tomatoe paste.Remember to taste for
salt and chillies.
Chicken in coconut milk
Ingredients 

1 x chicken
1 1/2 cup coconut milk
1 tbsl oil
2 x potato (optional)
1 x onion
1 tspn chilli powder
1 tspn paprika
1 tspn garam masala

Method
1. Keep asida the coconut milk for an hour or so ,
so that the
cream of the coconutseperates on the top
2. Cook potato and cube
3. cut chicken into pieces
4. Heat oil in a deep pan and fry onion till brown

5. Add chicken , all the spices as well as the

cream of the
coconut milk into the fried onions .
6. Heat till chicken is almost cooked then add the
remaining
coconut milk, cook for 10 min .

Akni memon style

Ingredients 

For 1 chicken or 1 kg mutton meat akhni

you’l need:

1 large onion finely chopped,

1 cup oil and 1/4 cup ghee.
Soak 2 tsp whole jeeru,
5 cardomon pods (cracked open),
7 cloves,
2 cinnomon
1 inch sticks,
and 12 black peppercorns.

Method
Leave aside.
Braise onions n just before it turns
gold
add in the soaked spices with the water
and close the lid of the pot, this
gives
it a luvly flavor.
When onions r pinky gold add yr chicken
or meat pieces and 1 tbls ginger paste
and 1 tbls garlic paste, 1 tsp salt, 2
tsp jeeru powder, 1/2 tsp turmeric.
Let it cook a bit then add 2 cups
grated
tomato with 3 tsp paprika and hot
chilli
powder according to taste, and 2 tsp
dhania powder.
When the chicken is cooked and the
tomato
is braised leave aside.
Just half an hour before lunch time add
water about 4 and half cups water and
for
2 and half cups rice add 2 and half
tsps
salt
When water boils add yr soaked rice and
8
to 10 pieces of potatoes. Cook on high
heat n stir the rice several times.
When little water left simmer and cover
lid till rice is cooked.
Garnish with fresh chopped corriander.
Serve with yogurt raita

chicken handi
Ingredients 

Chicken(cut in inch cubes) – 1/2 kg

Onion(finely chopped) – 2 medium size
Garlic/ginger(paste) – 1 table spoon
Tomatoes (finely chopped) – 3 medium size
Red chilli power – 1 tea spoon
Salt – 1 tea spoon
Qasuri methi – 1 tea spoon
Green chilli – 3 cut (1/2 inch pieces)
Black pepper powder – 1/2 tea spoon
Garam masala powder – 1/2 tea spoon
White zeera (hand grounded) – 1 tea spoon
Yogurt – 1/4 cup
Cream – 1/4 cup
Coconut powder – 2 tea spoon
Maida (flour) – 1 table spoon
Cooking oil – 1/2 cup or less if u r health
conscious!

Get all the ingredients ready and start, the whole

procedure takes hardly 30 minutes time.

Method
1- Fry chicken cubes in oil on high flame so they

retain their shape. Once tender take them out in a

plate.

2-Put chopped onion in the same oil and fry until

golden then add ginger/garlic( bhoon lain!). Now

add zeera powder (white cummin) and tomatoes and a

little water and cover it on low flame.

3-Your masala is ready for the chicken when tomato

is cooked and it leaves oil. Now add chicken and

keep your flame medium for the rest of the
procedure. One by one add qasuri methi, garam
masala, coconut powder and keep on stirring for
two
minutes in between. Add yogurt and cream and after

2 minutes sprinkle maida(flour) and mix. Turn

flame
low now.

4-After fine minutes its ready to be served in a

lovely dish but do garnish it will finely cut
ginger and corriander.

malai tikka
Ingredients 

6 chicken breasts cubed. One n half tspn freshly

ground almonds. One n half tspn ginger n garlic.
One n half tspn fresh red chilies. One tspn
crushed jeera quater tspn ground elachie salt to
taste quater cup milk quater cup cream one tblspn
oil two tblspn butter one tblspn lemon juice fresh
herbs.

Method
Mix all da ingredients together first then add da
cubed chicken and mix well. Marinate for 2 hours.
Place da marinated chicken in a pot n cook till
done. This dish must be saucy n creamy.

Chinese chicken wings

Ingredients 

3 dozen chicken wings

3 cups water
1 cup soy sauce
1 tbsp. sugar
1/2 cup oil
1/2 cup oyster sauce

Method
1. Mix all ingredients together except for
chicken wings.
2. Preheat oven to 180.
3. Place chicken wings in baking dish and pour
over mixture.
4. Bake for 30 minutes

Garlic crumbed drumsticks

Ingredients 

1 1/2 c. plain yogurt

1/2 c. lemon juice
6 cloves garlic minced
Salt to taste
1 tsp. hot red pepper sauce (dash)
1 tsp. (Ground red) pepper, divided (dash)
30 chicken drumsticks, skinned
3 c. finely crushed saltine crackers (about
6 dozen (1 c.)
2 tbsp. dried oregano, crumbled (2 tsp.)
1 tbsp. each dry mustard and paprika (1 tsp.)
6 tbsp. (3/4 stick) unsalted butter, melted
(2 tbsp.)

Method
In a medium-size bowl combine the yogurt,
Lemon juice, garlic, 1/2 teaspoon of the
Salt, hot red pepper sauce and 1/2 teaspoon
Of the pepper. Divide among 2 shallow, 2-
quart baking dishes or pour into a large
enamel or stainless steel baking pan. Add
the drumsticks and coat well with the
mixture; cover and refrigerate for at least
3 and up to 24 hours.
Heat oven . Meanwhile, in a large brown
paper bag combine cracker crumbs, oregano,
mustard, paprika and remaining salt and
cayenne pepper. Shake the drumsticks in the
bag to coat with the crumbs.

Arrange in baking pans lined with aluminium

foil and drizzle with melted butter. Bake,
uncovered, for 45 minutes or until fork-
tender and golden brown. Serve hot or at
room temperature. (If desired, the chicken
can be cooled to room temperature, wrapped
in aluminum foil and refrigerated for up to
3 days.)

baked chicken breast with fresh basil

Ingredients 

10 boneless skinless chicken breast

3/4 cup low−fat yogurt
1/2 chopped fresh basil
2 teaspoons cornstarch
1 cup bread crumbs
2 tablespoons grated Parmesan cheese

Method
Arrange chicken in single layer in baking
dish. Combine yogurt,
basil and cornstarch; mix well and spread
over chicken.
Combine bread crumbs with Parmesan and
sprinkle over chicken.
(If making in advance, cover and refrigerate
for up to 6 hours.)
Bake chicken in 200 degrees oven for 30
minutes or until chicken
is no longer pink inside.

Baked potato with spicy chicken topping

Ingredients 

4 baking potatoes
2 tablespoons olive oil
1/2 cup slivered almonds
1 cup chopped onions
1/4 teaspoon garlic powder
500g boned chicken breast, cut in strips
2 tablespoons flour
1 1/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon Tabasco
1/2 cup raisins

Method
Scrub potatoes, dry and prick with fork.
Cook. In a large skillet,
heat oil and saute almonds until golden
brown. Add onion and garlic.
Saute until tender. Add chicken and cook,
stirring, until chicken turns
white. Sprinkle with flour and mix well.
Combine broth, lemon juice,
cinnamon, paprika, salt, and Tabasco.
Gradually add to chicken mixture,
stirring constantly, until mixture boils and
thickens. Stir in raisins.
Simmer 3 minutes. Spoon over blossomed
potatoes.