• 1 ½ kg Chicken
• 2 Lemon
• 1/2 cup Yogurt
• 1 tsp Crushed red pepper
• 1 tsp Crushed black pepper
• 1 tbsp Ginger garlic paste
• 2 tbsp Chicken Tikka Masala
• as required Oil
• to taste Salt

Method

1.  Cut chicken into 16 pieces,
2. marinate with juice of 2 lemon, ½ cup yogurt, 1 tsp crushed black pepper, 1 tsp crushed red pepper, 1 tbsp ginger garlic paste, 2 tbsp chicken tikka Masala and salt to taste.
3. Now heat a pan or frying pan, add in marinated chicken and cook till water dries.
4. Thread chicken pieces into skewers.
5. Cook over open flame or Bar B.Q.Brushing with oil and cook till golden brown.
6.  Your Chicken tikka Masala is ready, serve with paratha, onion rings and tamarind dip.

• 1/2 kg chicken mince
• 1 Egg
• 3 Bread slices
• 1 tsp crushed black pepper
• 1 tbsp corn flour
• for frying Oil
• to taste Salt

Method

1. In a bowl, add 1/2 kg chicken mince, 3 slices of bread and 1
2. tbsp corn flour and mix. Chop them together in a chopper.
3. Then add 1 tspcrushed black pepper and salt to taste and mix well.
4. Form the mixture into kebabs and shallow fry in hot oil.
5. When kebabs are golden brown, serve with your favorite dip.

Ingredients for koftay

• 1 kg Chicken mince
• 1 Brown onion
• 4 Bread slices
• 6 Finely chopped green chilies
• 8 Small cardamoms
• 8 Almond
• 1 bunch Finely chopped coriander
• 1/2 bunch Finely chopped mint leaves
• 1tsp Ground all spice powder
• as required Salt

Ingredients for Gravy

• 1 cup Yogurt
• 1 cup Oil
• 3 Finely chopped onions
• 4 Finely chopped green chilies.
• 10 Boiled and crushed almonds
• 1 packet Fresh Cream
• 1tsp Cumin powder
• 1tsp All spice powder
• 1tsp White pepper powder
• 1 tbsp Ginger garlic paste
• as required Salt

Method

1. In a food processor chop together the mince chicken with all the ingredients except for the chopped mint leaves, coriander leaves and green chilies.
2. Mix together the coriander leaves, mint leaves and green chilies.
3. Shape the meat mixture into medium shaped koftas and deep fry.
4. your Shah Jehani Koftay are ready.

• 1 kg Chicken pieces
• 1/2 kg Small potatoes
• 1cup Yogurt
• 1 tbsp Red chili powder
• 1tsp All spice powder
• 1tsp Turmeric
• 2 tbsp Coriander powder
• 3 Finely chopped tomatoes
• 1 bunch Finely chopped coriander
• as required Oil
• 4 Ginger garlic paste
• 10 Finely chopped almonds
• 3 Lemon
• 3 Chopped onions

Recipe Method

1. In a mixing bowl add the juice of a lemon, ginger garlic paste, red chili powder, all spice powder, and chopped onions along with the yogurt. Mix well.
2. In a separate bowl combine the chicken with lemon juice, salt and turmeric powder. Fry the chicken in a  frying pan.
3. When the water dries turn the flame off.
4. Now heat oil in a wok and deep fry the potatoes till they turn golden brown.
5. Heat oil in a pan add the yogurt along with the chicken pieces. Fry for 2-3 minutes then add the chopped tomatoes and cook the mixture till all the water dries.
6. Add in the fried potatoes, chopped coriander, chopped green chilies, chopped almonds and lemon juice. Cover and simmer for 5minutes.

• 1 kg Chicken (boneless)
• 8 Fresh mushrooms
• 8 Spring onions
• 2 tbsp Ginger
• 4 cloves Garlic
• 2 tbsp White vinegar
• 2 tbsp Soya sauce
• 6 Green chilies
• 1 tbsp Chicken flour
• 1 tbsp Corn flour
• 1cup Chicken stock
• 1tsp Red chili crushed
• 2 tbsp Flour
• as required Oil
• as required Salt

Recipe Method

1. Soak the mushrooms in warm water for a while and slice them .
2. Add corn flour and salt to the chicken pieces. Set aside for 10 minutes.
3. In the meantime add oil in a frying pan and fry the chicken till they turn golden brown.
4. In a separate pan add 2-3 tbsps of oil .Tip in the crushed ground green chilies, chopped spring onions, chopped garlic, mushrooms and crushed ginger. Cook for 3- 5 minutes.
5. Then add black pepper, salt and chicken cube mixed in flour and stir fry.
6.  Finally add the chicken, chicken stock, flour, and vinegar and Soya sauce.Cook for 2 minutes.
7. Pour the mixture in an oven proof dish and bake for 10 minutes.
   Serve with buns

• 1 1/2 kg Chicken
• 4 Lemon
• 1 cup Yogurt
• 1/2 cup White vinegar
• pinch Food Color
• 1tsp Crushed red chili
• 1tsp Crushed black pepper
• 1 tbsp Ginger garlic paste
• 2-3 tbsps Tandoori chicken masala
• as required Oil
• to taste Salt

Method

1. Wash the chicken pieces.
2. In a bowl mix the pieces  with vinegar and yellow food color.
3. In a separate bowl mix together 1 cup yogurt, 1tsp crushed red chili,1tsp crushed black pepper, 1 tbsp ginger garlic paste, 2-3 tbsp tandoori chicken masala and  a pinch of salt.
4. Coat the chicken with the prepared mixture.
5. In a deep skillet add the chicken pieces along with the yogurt mixture. Squeeze the juice of  four lemons and cover the skillet.
6. Cook on a low flame.
7. When the water is just about to dry remove the chicken pieces and deep fry until golden brown.
8. Place the chicken pieces on a baking tray, brush them with oil and squeeze the juice of a lemon on top.
9. Bake for 10 minutes at 200 C.
10. Your Tandoori Chicken Masala is ready to serve

• Chicken (Boneless)-1/2 kg
• Soya sauce-3tbsp
• Corn flour-1tsp (Dissolve cornflour in little quantity of water)
• Spring Onion (chopped)-1 cup
• Black Pepper (ground)-1tsp
• Cabbage (chopped)-1
• Capsicum (chopped)-3
• Bean Sprouts-1 cup
• Oil-4 tbsp
• Chicken Cubes-2
• White vinegar-3 tbsp
• Flour (Already mixed chicken cube in it)-1/2 tbsp
• Salt-as required
• Sugar-1 tsp
• Carrot (chopped)-3
• Ginger/Garlic paste-1tbsp
• Noodles-1pck
• Sesame Oil-few drops

Method

• First of all take chicken, put vinegar, soya sauce, salt, corn flour mix it well and leave it for 1/2 an hour.
• Take a cooking bowl and boil water in it, after boiling add noodles in it.
• When Noodle gets soft then filter it out,put cold water in it and again rinse it. Put 1 tbsp oil in it.
• Now take another cooking bowl add oil in it, Put onion and fry until it got golden brown in color.
• Add ginger/garlic paste and chicken in it
• Cook until the chicken’s water got evaporated.
• Add vegetables, chicken cubes, soya sauce, vinegar, salt, black and white pepper, flour, sugar and cook it for 5 more minutes.
• After 5 minutes add noodles in it and mix it well.
• In the last add bean sprout n sesame oil.
• Your Chicken Chowmein is ready to serve.

• Chicken-1 and 1/2 kg (8 pieces)
• Ginger Paste-1 table spoon
• Garlic Paste-1/2 table spoon
• Crushed Red Pepper-1 tea spoon
• White cumin-1/2 table spoon (bhuna hua pisa hua)
• Food color (zarday ka rang)-1 pinch
• White Vinegar-1/2 cup
• Lemon-4
• Yogurt-1/2 cup
• Salt-To taste
• Oil-1/2 cup

Method

• Wash the chicken and apply food color with vinegar over it.
• Take yogurt put all the ingredients with lemon in it and mix well.
• Apply this mixture to chicken pieces  and leave it for marination for 1/2 an hour.
• After marination put chicken pieces into pan and cook it until its water get evaporated.
• Take seekhs, put the chicken pieces with seekh and cook it over burning coal.
• Apply oil as required on the chicken.
• Your BBQ chicken is ready, serve it with tamarind sauce and enjoy.

Ingredients:

• Chicken                                1 of 1 kg Weight (Cut Into 16 pieces)
• Green Chili                          6 (cut into long slices)
• Lemon                                  2
• White Vinegar                   2 tbsp
• Salt                                         as per taste
• Ginger                                  1 tbsp (cut into long slices)
• Chopped Black Pepper  1/2tbsp
• Yellow Food Color            one Sprinkle
• Oil                                           1 cup

Method:

1. Wash chicken thoroughly and put into a frying pan (Karhai).
2. Pour salt, food color and salt in it and cook on low flame.
3. Heat oil in a separate frying pan, when water of chicken gets dry put black pepper, green chili and ginger in it then hot oil.
4. Pour lemon juice on it and serve it hot with hot oily naan.

• Chicken-1 1/2 (14 pieces)
• Chick Pea-1cup
• Turmeric-1tsp
• Garam Masala Powder-1tspSalt-to tate
• Onion-2 pieces (chopped)
• Ginger-1tbsp (chopped)
• Oil-1 cup
• Orange Latins-2tbsp (masoor ki  daal)
• Red Pepper Powder-1tbsp
• Baking Powder-1/2tsp
• Tomato-3
• Ginger/garlic paste-1tbsp
• White Cumin-1tsp (bhuna hoa pisa hoa)

Method

• First of all take a cooking bowl put oil, onion in it and golden brown it.
• When it turns golden brown and cook it until chickens water gets evaporate.
• After that add ginger, garlic, turmeric, chili, garam masal, salt, and cook it.
• Now take soaked, chick pea, remove water and take another bowl 4 glass of water and orange Latins now boiled it and add baking powder in it.
• When chick pea and lentils gets soft  and remove it over slow flame.
• Now add tomato in chicken and 2 cup of water.
• Now add chick pea, crushed ginger, cumin and cook it over slow flame.
• When oil comes up then murgh cholay is ready to eat.