01 Chicken Mazaidar: December 2007

Thursday, December 13, 2007

Spicy Chicken Wings

  • Ingredients: -

  • Chicken wings 1/2 kg
  • Salt 1 tsp
  • Black pepper 1/2 tsp
  • Red chillie flakes 1/2 tsp
  • Refined flour 1 cup
  • Egg 1
  • Corn Floor 1 TBsp
  • Baking powder 1/2 tsp
  • Ginger & Garlic paste 1-2 TBsp
  • Chili sauce 2 TBsp
  • Lemon Juice 2 TBsp
  • Worcestershire sauce 2 TBsp
  • Honey 2 TBsp
  • Tomato ketchup 1/4 cup
  • Oil as required for shallow frying
     Method: -

  1. Take out 1/2 cup refined flour in a plate, add egg, corn flour, baking powder, black pepper, salt, 1 tbsp oil and 1/4 cup water in a bowl to make a thick paste.
  2. Take Chicken Wings, Sprinkle little salt, lemon juice & red chilie flakes. Mix well & then coat one by one, first in the egg mixture then in refined flour. Keep it aside.
  3. Heat oil in a Pan and shallow fry wings for around 10 minutes untill they become golden.
  4. For Sauce, fry garlic in 1/4 cup oil, untill it becomes golden. Add honey, chili sauce, Worcestershire sauce and tomato ketchup. Cook it till it boils.
  5. Dip chicken wings in honey sauce and Serve hot with French fries.

      Tip. You can also bake it in oven, by frying a little & then bake it.

Wednesday, December 12, 2007

Chicken Karahi


Chicken 1 (1-1/2 Kg)
Onion chopped 3
Tomatoes 8
Ginger Garlic paste 1 Table spoon
Salt 1-1/2 teaspoon
Red Chillies 1 teaspoon
Turmeric 1/4 teaspoon
Dhania powder 1/2 teaspoon
Black pepper 1/2 teaspoon
Green Chillies whole 4
Cooking Oil 3 or 4 desert spoon


Heat Oil in pan.Put Onion in it. Fry till it is soft, not brown.Add tomatoes. Mix it. Then cover the lid for five minutes .so tomatoes become soft. Then add Ginger garlic past, salt, red chillies, turmeric powder, Dhania powder. Fry (bhono) for five minutes, make sure it may not become over cooked, put little water,2 Table spoon. Then add chicken. Fry for 5 minutes adding little water. Then with 1/2 cup water, cover the lid for 10 minutes. Add green chillies whole. Put on dum. When it is ready, sprinkle black pepper.

Serve hot with Naan or Chapati.

Chicken Drumettes


For Marination:-

Chicken legs 1 Kg
Vinegar 2 Tbsp
Yogurt 2 TBsp

For Batter:-

Salt to taste
Red Chillies Powder 3/4 tsp
Any Curry powder 1/2 tsp
Flour 4 TBsp
Rice flour 2 TBsp
Baking powder 1/2 tsp
Black pepper 1/2 tsp

Bread crumbs 1/2 cup
Oil for deep frying


Make cuts on chicken drumsticks with knife.
Rub yogurt, little salt & vinegar on chicken & marinate it for 2-3 hours.

Mix all other ingrdients including Salt 3/4 tsp, Red Chillies, Any Curry powder, Flour, Rice flour, black pepper, baking powder.

Roll chicken into this powder. Drain the excess flour. Put it aside in fridge for 1/2 an hour.

Add little water in this left over flour mixture. Make a thick paste.
Dip the chicken drumsticks in it.

Roll bread crumbs on it.

Deep fry them to golden on low heat.

Serve with tomato ketchup or chillie garlic sauce.

Delicious Frontier Chicken


Chicken boneless cut into squares (5 breast pieces)
Chicken stock 2 Cups
Onion chopped 1-1/2 cups
Ginger garlic 2 Tbsp (chopped)
Green bell peppers (Capsicum) 1 (chopped)
Yellow bell peppers 1 (chopped)
Red bell peppers 1 (chopped)
Banana 1 (sliced)
White flour2 Tbsp
Tomatoes 4 (cut into cubes)
Parsley or green coriander leaves 1/4 cup (chopped)
Green Chillies 2 (Big)
Cooking oil 3 Tbsp


Salt 2 tsp
Cardamom (Bari ilaichi) Powder1 tsp
Methidana 1 tsp
Cumin Powder (Zeera) 1 tsp
Ginger garlic paste 1 Tbsp
Rai1 tsp
Onion paste 1 tsp
Red chillies powder 1/2 tsp
Turmeric powder (haldi) 1 tsp
Coriander powder (Dhania) 1 tsp
Black pepper 1 tsp
White pepper 1 tsp


Mix all spices & rub about half of this spice mix on chicken breast pieces very well.

Heat oil in a pan on high heat. Fry the chicken breasts to brown about 2 to 3 minutes per side, & take out in a plate.

In same pan put half of chopped onions, half of each color of bell pepper, sliced banana and the remaining spices mix.

Cook for 8 to 10 minutes on medium heat. You can add little stock if necessary, to prevent burning.

Add ginger garlic chopped and flour dissolved in little water and stir until the flour is thoroughly absorbed.

Add the remaining bell peppers and onions, the parsley and the green chillies.

Cook for 5 minutes, then add the tomatoes and the remaining stock and add fried chicken.

Cook on low heat until the chicken is done, about 10 minutes.

Serve hot.

Chicken Pizza

For Dough Ingredients:-

Maida 2 Cups
Yeast 1 tsp
Sugar 1 tsp
Salt 1/2 tsp
Oil 2 TBsp
Milk 3/4 Cup

For Topping:-

Chicken boiled & shredded 1/2-1 Cup
Tomatoes 2 cut into cubes
1 cut into cubes
1 chopped
Pickled Black Olives 6-8 cut into halves
Salt to taste
Red Chillies powder 1/2 tsp
Green Chillies 2 chopped
Ketchup to taste
Pizza Sauce to taste
Black Pepper to taste
Mozzarella Cheese to taste


Take luke warm milk, mix sugar & yeast. Cover it for 15 minutes.
Mix Maida, salt, oil & yeast mixture. Knead the dough well. Cover it for 2 hours.
In a pan take 1 TBsp , saute onion, then add tomatoes, chicken, salt, red chillies powder. Cook little. Then add capsicum, green chillies, black pepper. mix & cook little.
Roll the dough on pizza pan. Spread pizza sauce, then spread the above chicken mixture. Sprinkle olives, tomato ketchup, cheese & black pepper.
Put it in the preheated oven for 10-12 minutes, until it is done.
Serve hot with tomato ketchup.

Chicken Koftay


For Curry:-

Oil 1/2. cup
Red Chillies Powder 1-1/2tsp heaped
Dhania Powder 1tsp
Garam Masala powder 1/2 tsp
Ginger Garlic Paste 2tsp heaped
Onions 2-3 sliced brown and ground
Salt to taste
Water 1/2 cup
Yogurt 1 cup
Turmeric Powder 1/2 tsp


Minced Chicken 250 gms
Salt to taste
Onion 2 big finely chopped
Black Pepper Powder 1/2 tsp
Red Chilly powder 1/2 tsp
Ginger Garlic Paste 2tsp
Bread slices 2
Egg 1
Green chilly 1


For Curry:-

Heat oil in a pan.Add little water with all above masala and yogurt. Fry (bhono) well. Then add brown ground onion, fry & mix well by adding little water in it, then add about 1/2cup of water and cook on medium heat, till the gravy remains slightly thick & oil comes up.

For Kofta:-

Grind all the ingredients except eggs then mix with mince & chop it in the chopper, so that a smooth mixture is formed. Now add 1 beaten egg. Mix well.

Shape into Kofta, then fry little golden brown in a frying pan.

Put fried Koftas in the curry prepared earlier & cook on low heat for 5-10 minutes.

Take out in the serving dish. Sprinkle garam masala powder on top.

Garnish with fresh coriander leaves.

Serve with chappatis, salads.

Chicken Potato Cutlets


Chicken boneless boiled & shreded 200gms

Potato boiled & mashed 1/2 kg
Red chillies Powder 1-1/2 tsp
Salt to taste
Black pepper 1/2 tsp
Chat Masala Powder 1/2 tsp
Onion thinly chopped 2-3
Green coriander leaves 1/2 bunch
Zeera whole 3/4 tsp
Sabit Dhania 3/4 tsp
Lemon juice 1
Bread slices soaked in water & drained & mashed 2


Mash Potatoes well. Mix all the ingredients in it one by one very well to form a thick mixture.

Shape them to small kababs.

Fry in pan with little cooking oil to golden.

Serve with tea or at dinner with tomato ketchup.

Chicken Pakoray


12 kg boneless chicken pieces
3 Tbsp chilli sauce
2 tsp crushed red chillies
3 Tbsp fresh coriander, chopped
1 egg
1 Tbsp Soya sauce
3 Tbsp cornflour
1 Tbsp honey
to taste

Oil for deep frying


Mix all the ingredients, except chicken and cornflour.
Now add chicken pieces and mix well.
Refrigerate for two hours.
Add cornflour and mix well to make a smooth coating on the chicken pieces.
Heat oil in a pan and deep fry chicken on high heat till cooked.

Serve with chilli garlic sauce & french fries.

Chicken Nuggets


Boneless Chicken 1 (cut into 1" cubes)
Beaten eggs 2
Chinese salt 1 teaspoon
White pepper 1 teaspoon
Mustard paste 1/2 teaspoon
Cornflour 2 tablespoons
Salt 1 1/2 teaspoons
Chilly Powder 1/2 teaspoon
Lemon Juice 2 tablespoons
Baking powder a pinch
Flour 6 tablespoons

Bread crumbs


Make a mixture of all above ingredients except flour & bread crumbs.

Marinade chicken pieces for 1/2 an hour.

Roll pieces over cornflour and then in bread crumbs.

Press slightly & shalow fry.

Serve with french fries and coleslaw.

Monday, December 10, 2007

Chicken Chopsway


Chicken boneless Julian strips 500 gms

Brown Sugar 2tsp
Salt to taste
Soya Sauce 4 TBsp
Chicken Stock 2 Cup
Sesame oil 1TBsp
Onion thick slices 2
Garlic cloves chopped 2
Bean Sprouts 1-2 Cup
Cornflour to make it thick
Black pepper 1/4 tsp


Take chicken in a bowl. Mix brown sugar, soya sauce well & put it aside.

In a pan take 2 TBsp oil. Saute chicken. When chicken is tender add onion, garlic & fry.
Add chicken stock, sesame oil, cornflour disolved in water. Mix bean sprouts & put the flame off, as bean sprouts should be crispy. Sprinkle black pepper. Take out in a dish.

Serve with boiled rice & corn crakers i.e. papar.

Chicken Chargha


Chicken Whole 1
Curd 1 Pao
Red Chillies Powder 3 TBsp
Turmeric Powder 1 TBsp
Zeera Powder 2 TBsp
Salt to taste
Garam Masala Powder 2 TBsp
Ginger Garlic Paste 2 TBsp
Vinegar 1/4 Cup
Oil as required


Spread vineger on Chicken.

In a bowl mix curd, red chillies, turmeric, zeera powder, salt, ginger garlic paste. Spread it well on Chicken.

Put this chicken in steamer & cover lid or 15-20 minutes.

When done deep fry chicken until golden & crispy.

Take out in a dish.

Garnish with letuce leaves.

Sprinkle chat masala & lemon juice at serving time.

Chicken Karahi 2


Chicken 1(cut in small pieces)
Onion 2 or more (cut in pieces)
Tomatoes 5-6, medium sized
Garlic 4-5, Cloves, crushed
Ginger 1/2, square pieces sliced finely
Green chillies 6-7
Corriander Leaves 1/2 cup
Caraway seeds 1/2 teaspoon
Black Pepper 1/4 teaspoon (ground)
Ghee 3/4 cup


Add garlic and salt to chicken and cook with 1/2 cup water for about 5 minutes, add ghee, add onion and fry chicken at a medium to high heat, covering the karahi and stirring constantly, fry till onions are slightly brown, add tomatoes , cut into small piecies, ginger ant green
chillies. Cook till tomatoes are also fried. Add caraway seeds, black pepper, corriander leaves.

Fry for about 2 minutes and serve.

Tandoori Chicken


1 1/2 Kg of chicken ( cut into 8 pieces)
1/4 tablespoon of orange food colouring
4 tablespoon of melted butter
6 tablespoon of beaten curds
2 tablespoon of tomato sauce
1/2 tablespoon of garam masala powder

Grind:- 4 red chillies, 6 garlic flakes, 1/2 ginger


Mix curdc, colouring, salt, sausr & ground masala together, marinade chicken in this for 5-6 hours. Grill over charcoal, pouring a little butter ata time, till chicken is tender.

To Serve:-

Sprinkle garam masala on top before serving. Garnish with lemon slices and onion rings

Murgh Cholay


Chicken 1/2 kg
Garlic ginger paste 1 TBsp
Green chillies 2 chopped, 2 whole
Ginger thin slices
Tomato cubes 3
Red chillies to taste
Turmeric powder 1 tsp
Garam Masala Powder 1-1/2 TBsp
Dhania Powder 1 TBsp
Zeera crushed 1 tsp
Onion thinly chopped 1
Chanay boiled 1 Cup
Salt to taste
Masoor ki daal 2 TBsp
Soda 1/4 tsp
Oil 1/2 Cup


Boil Chanay with little soda & salt in cooker. Add Masoor ki daal & boil again until tender.
In another pan fry onion in oil until soft. Add ginger garlic paste & mix. Add Chicken & fry until color changes. Add tomato, red chillies, turmeric, half of garam masala powder, dhania powder. Add some water if needed. So that it may not be burnt. Add zeera crushed on hand, salt, then boiled chanay. Mix. Add whole greeen chillies. Cover lid & cook on low heat. When oil comes up, dish out.

Sprinkle green chillies slices, ginger slices, zeera powder & garam masala powder.

Serve with paratha in Breakfast.

Or serve with Nan for dinner.

Chicken White Karahi


Chicken small pieces 1-1/2 Kg
Curd beaten 1 pao
Black pepper 1/2 tsp
White pepper 1/2 tsp
Salt to taste
Ginger garlic paste 1 TBsp
Garam masala powder 1 TBsp
Green onion chopped 3
Green Chillies chopped 4
Ginger slices 1"
Oil 1/4 Cup

Cream to taste optional

Cooking time 15-20 minutes


In a pan take oil. Saute ginger garlic paste. Add chicken & fry till color changes. Wgen little water is left, add green onion (leave some green part for later use). Mix green chillies & ginger slices.
Beat curd & mix garam masala powder, black pepper, white pepper, salt & mix it in chicken. Mix left over green onion, more ginger slices.

Sprinkle 2-3 tsp fresh cream if you like.

Take out in a bowl.

Chicken Ginger


Chicken piece 1kg
Tomato cubes 4-6
Ginger slices 1/4 cup
Tumeric powder 1/4 tsp
red chilli flakes 1 1/2 tsp
corriander powder 1 1/2 tsp
salt to taste
green chillies 3-4
oil 1 cup


Heat oiol in a pan. Add cicken pieces. ADD HALF OF ginger and fry till golden. Drain oil and take out chicken in a bowl. Put it aside.
In the pan, add tomato cubes, turmeric powder, red chilli flakes, salt and mix and cover lid. When the tomato is soft, add fried chicken. cook it and add in a little water. Cover lid until chicken is tender. When done, put little water for gravy & add the oil drained earlier and sprinkle corriander powder and green chillies. Mix and cover for 2 min.

Take out in a bowl, sprinkle ginger slices.

Serve with boiled rice, onion & cocumber slices.


Serve in the same Karahi in which it is cooked.

Pepper Chilli Chicken


Chicken Boneless cubes 500gms

Cornflour 1-2tsp
Sugar 1tsp
Soya sauce 1 TBsp
Salt 1 pinch
Red chilli paste 1 TBsp
Black pepper 1tsp
Capsicum cubes 1 Big
Honey 1 TBsp
Garlic chopped 2
Spring onion white part 3-4
Green chillies 2
Chicken stock 1/4 Cup
Sesame seeds roasted in oil 1 TBsp


In chicken mix soya sauce, little salt, black pepper, cornflour. Mix with hand & put it aside for 15 minutes.

Shallow fry this chicken in hot oil. Drain oil & take out in a plate.

In a pan take 1 TBsp oil. Fry garlic in it. Add capsicum, spring onion,green chillies, chicken, chilli paste, soya sauce, sugar, honey & mix. Add chicken stock, black pepper, then put cornflour disolved in water. Cook & when done, sprinkle white & black sesame seeds & green chillies.

Take out in a bowl.

Serve with fried rice.

Chicken Shashlick


Boneless chicken cubes 200 gm
Ginger garlic paste 2 tablespoon
tomato ketchup 2 tablespoon
chili garlic sauce 2 tablespoon
Worcestershire sauce 2 tablespoon
salt to taste
black pepper 1/4 tsp
white pepper 1/4 tsp
tomato cubes without seeds 1
onion cubes 1 (separate layers)
capsicum 1
red chillies 1 teaspoon
corn flour 2 tablespoon approximately


Mix all from chicken to pepper and put it aside for 1/2 an hour. If you like put 1 teaspoon of red chillies. Mix corn flour when you are about to cook. Sashlick stick is big so make it 1/4 less. Put on 2 onion layers, chicken, capsicum, chicken, tomato & so on again, (3 chicken
cubes in 1 stick).

Shallow fry in oil. Turn it. Cover lid fpr 2 minutes so that it may tender.

For gravy put left over vegetables in the marination mixture, if chicken is finished. Mix well. In very little oil (1 TBsp) fry vegetables, putting little water. Put little cornflour mixed with water in vegetables & make it thick. Take out in a platter & put shashlic sticks over it. Pour more gravy on top.

Garnish with tomato slices & lettuce leaves.

Baked Chicken In Salt


Chicken, cleaned and pat dried
Dash soy sauce 1 1/2 Kg (3 lb)
Oil 1 tablespoon (20 ml)
Mulberry paper or chinese rice paper 3 sheets
Rock salt 4 Kg (9 lb)


4 spring onions, chopped finely
4 cloves garlic, crushed
30 g fresh ginger, crushed or 1 teaspoon ginger powder
3 pieces anise-star
6 teaspoon (30 ml) Chinese rose wine or dry sherry
3 teaspoon salt


1- Rub the seasonings throughly into inside and outside of chicken, then stuff with remainder.

2- Steam the chicken in a steamer or over a rack in a wok for 10 minutes, each side

3- Remove from steamer & brush with soy sauce

4- Wrap the chicken in 1 sheet of mulberry paper brushed with oil then, wrap the other 2

5- Spray a little water on the outer wrapping.

6- Heat the rock salt in a pot or wok until very hot then, put part of the salt in an ovenproof casserole dish.

7- Put the chicken on and cover it with the rest of the salt.

8- Cover the container and bake for at least 30 min (350 f)

9- Remove chicken from oven, un wrap and remove the stuffing.

10- Chop chicken into pieces & place them on a plate, ready to serve

Hyderabadi Chicken Biryani


Chicken 1 ½ kg (cut into 12 pieces)
Yogurt 1 cup
Long grain rice 1 kg
Red chili powder 1 tsp
Ginger and garlic paste 1 tsp
Juice of lemons 4
Fresh mint leaves 1 bunch
Whole black peppercorns 6
Green chilies 4 finely chopped
Small cardamoms 6
Onions 2 medium size, thinly sliced
Banaspati Ghee or Cooking Oil 2 cups
Yellow food color ½ tsp (soaked in ½ cup milk)
Salt to taste


Wash chicken pieces with cold water, drain well. In a separate bowl mix ginger and garlic paste and red chili powder with yogurt. Mix well to a smooth paste. Add chicken pieces to it. Leave for 30 minutes. Now cook on low heat without adding any water to the chicken. Remove from heat when the water dries up.

In a separate pan heat banaspati, fry the onions in it until golden brown; add mint leaves, 3-4 cardamoms and lemon juice.

Remove from heat. Then boil the rice in a large pan until the rice is parboiled. Grease pan add half the rice and then the chicken mixture, cover with the rest of the rice. Sprinkle with food color. Place the pan on a hot griddle (tava) and cook on low heat for 15 minutes. Remove from heat, fluff it and serve.

Chicken Biryani Masala


1/2 kilogram chicken
2 cup rice, basmati
3 tablespoon yogurt
1 teaspoon red chili powder
1/2 teaspoon turmeric (haldi)
1 teaspoon coriander powder
1/2 teaspoon black pepper powder
1 teaspoon garam masala powder
4 medium Onions
3 tomato
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1/2 teaspoon zeera
1 cinnamon stick
7 whole black pepper
2 black cardamoms (bari Iliachi)
4 cloves
3 dried plums (aaloo bukharay)
1/2 cup coriander, fresh chopped
2 drops kewra
1 pinch of saffron (zaffran)
As per taste salt


Wash & soak rice for few hours Heat the pot, fry finely chopped onion till golden brown
Add ginger ,garlic paste & zeera Add chicken and fry it constantly for 5 min
Add dhania, haldi, salt, black pepper & red chilli powder
Add dahi and fry for 5 min
Now add tomatoes
Add enough water till chicken is cooked & tender
Now boil the rice with cinnamon stick, cloves, whole black pepper & black zeera
When chicken is cooked, add aloo bukhara , mint, corriander, green chilli & garam masala
Stir the chicken for 5- 7 mins
Finally add kewra
Soak the zafran in 2 tbsp of milk
Now take a pot , place 1layer of rice than 1 layer of chicken
Repeat till done
Finally add zafran and fried onion

Cover the vessel & cook 10 -15 on low flame

Serves 6 people

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Chicken Reshmi Kabab


1 kg minced chicken
1 tsp red chilli powder
2 tbsps fresh coriander leaves, chopped
3 green chillies, chopped
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp all spice powder
1 tsp black pepper
2 tbsp raw papaya paste
2 eggs
2 bread slices
Oil to fry
Salt to taste


Mix well all the spices, coriander, green chillies, bread and eggs in the minced chickenand make elongated kebabs, deep fry them. Heat a piece of charcoal and place a piece of bread or roti in the dish with kebabs. Put the heated charcoal over the bread pieces and pour a few drops of oil over it. As soon as smoke starts coming out, cover the dish. The kebabs will develop a nice charcoal aroma in them as if they have been cooked over it. Remove the bread and charcoal piece before serving.

Garnish with chopped coriander leaves to serve.

Serve with Nan and salad.

Chicken Manchurian


Chicken boneless cubes 300 gms
Corn flour 1-1/2 tsp
Sugar 2 tsp
White pepper 2 pinch
Egg 1
Garlic thinly chopped 2
chillie sauce 1 TBsp
Soya Sauce 1 tsp
White vinegar 1-1/2 TBsp
Tomato ketchup 2 TBsp
Green Chillies chopped 2 & 2
Green onion chopped 1 & 1
Chicken Stock optional
Red chillie flakes 1/2 tsp
Salt to taste

To Serve with:-
Noodles boiled 1 Cup
Corn Craker (Papar) fried


Mix chicken, cornflour, sugar, white pepper, egg & put it aside for 15 minutes.

Deep fry the marinated chicken to golden on low heat & take out in a plate.

In another pan add fried chicken, garlic, green chillies, green onion, tomato ketchup, chillie sauce, vinegar & mix chicken stock. Add cornflour dissolved in little water gradually, according to the thickness you like. Add red chillies flakes, salt & mix. It is ready to serve.

Serve with noodles & corn crackers.

For noodles take 2 TBsp oil in a pan. Saute garlic, green onion, green chillies & mix boiled noodles, white vineger. Mix & take out in a bowl.

Chicken Hara Masala


1/2-1 cup cooking oil

1/2 Kg chicken pieces
1-1/2 tsps salt
1/2 tsp red chillies powder
1/2 tsp freshly ground black pepper
4 fresh hot green chilies, with seeds -- coarsely chopped
1 bunch fresh mint leaves chopped

1 bunch fresh coriander leaves chopped
1 tsp zeera powder
1 tsp coriander powder


Put oil in large pan and set over medium heat. When oil is hot put onion & fry till golden. Add salt & red chilies. Stir. Add chicken pieces and fry little. Blend together mint leaves & Coriander leaves & green chillies. Put it in chicken along with black pepper and dhania powder. Stir and bring to simmer. Cover tightly, turn to low and simmer for 10 minutes.

While chicken simmers sprinkle zeera powder. Mix cook on low heat.

Turn chicken a few times during this period. When chicken is tender & oil comes up, take out in a dish.

Serve with naan, chapati or boiled rice.

Chicken Makhani


700gms whole chicken

For the marinade:-

to taste salt
2-1/2 tsp red chilli powder
1 cup yoghurt
2 lemon juice
2tbsp ginger/garlic paste
1 TBsp zeera powder

For the gravy:-

50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chilli powder
1 cup cream


Make slits on the chicken. Rub marinade all over it and keep aside for at least 15 minutes. Put it on the skewer and grill for 15 minutes. Let it rest for 10 minutes and then grill again for 10 minutes. Cut into small pieces and keep aside.

To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown.

Add khoya and cashew paste. Stir in remaining ingredients except cream and cook for 20 minutes. Stir in cream on low heat to make thick gravy. Add chicken and cook for 10 minutes.

Serve with Nan or boiled rice.

Chicken Stick


Boneless chicken cubes 1/2 Kg
Egg 1
Salt to taste
Red chillie flakes 3/4 teaspoon
Garam Masala powder 1/2 tablespoon
Curry powder 1/2 tablespoon
Corn flour 1/2 tablespoon
Mustard powder 1/2 teaspoon
green chillies chopped 2-3
worstershire sauce 1 tablespoon
hot sauce to taste
Pickled vegetables
oil 2 tablespoon
butter 1 tablespoon
white pepper 1/4 teaspoon


1- Beat egg in a bowl, add curry powder, garem masala powder, mustard powder, red chilli flakes and mix. Add chicken, cornflour, white pepper, green chillies. Mix well. Put it aside and marrinade for 15-20 minutes.

2- Put chicken 4-6 pieces on sticks.

3- In a pan, take 2 tablespoon olive oil and butter 1 tablespoon. Heat it, add mixed vegetables, worstershire sauce, white pepper, hot sauce & mix fry. Saute it. Make it dry. Now slow the flame, add green chillie whole & cook on low heat.

4- In another pan, take oil to fry sticks. We have to shallow fry. Put the sticks & pour the marrination mixture (sauce)left. Turn them so that the same colour comes to all sides, time to time.

Take out vegetables on the plate corners. Take out sticks, put them in plate at other half.

Serve with Ketchup.

Chicken Jalfrazy


Chicken boneless (cut into julian 1/2'' strips) 4 breast pieces
Salt to taste
Red chillies 1/2 tsp
Black Pepper 1/2 tsp
Turmeric Powder 1/4 tsp
Cumin (Zeera) Powder 1 tsp
Ginger Garlic Paste 2 TBsp
Capsicum (cut into julian 1/2'' strips) 1
Onion (cut into julian 1/2'' strips) 1
Cabbage (cut into julian strips) 4 Tbsp
Tomato 2
Oil 4 TBsp


Heat oil in a pan. Fry Ginger garlic paste & chicken in it. Add salt, turmeric powder, red chillies powder. Add tomato. Mix & cover lid. Cook till tender.

Sprinkle zeera powder, capsicum & onion. Cook little, then add cabbage. Sprinkle black pepper. Mix well.

Tip:- Don't over cook vegetables, cook until color is not changed. Crispy vegetables taste good & are more nutritious.

Serve with fried rice or nan.

Chicken Tikka


1 kg chicken (breast or leg pieces)

For Marination:

1 cup yoghurt
2 tbsps ginger paste
3 tbsps garlic paste
1 tbsps garam masala
1 tsp zeera powder
1/2 tsp black pepper powder
2 dry red chillies
3 tbsps Lemon juice
1/2 tsp food color orange
to sprinkle cooking oil (for shine)
Salt to taste


Mix all the ingrdeidients for marination to a smooth paste.
Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.

Thread the chicken onto skewers and keep ready.

Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.

For shine brush with some cooking oil.

serve hot with Naans, raw onion rings, tomato, cucumber & lemon pieces.

Tip: To get a genuine smokey restaurant taste in your homemade Chicken Tikka Masala: Make a small bowl out of aluminum foil

and place on top of the cooked Chiken Tikka Masala. Now burn a golf ball-sized lump of coal till red hot. Place this piece of

coal in the foil 'bowl' and immediately cover the chicken dish. Allow to stand for 5 minutes. Uncover, remove coal and foil 'bowl', garnish Chicken Tikka and serve.

Sprinkle lemon juice at serving time.

Pickled Chicken


Chicken 1 kg
Cooking oil 1/2 Cup
Cumin (jeera) seeds (roasted & crushed) 1 TBsp
Sabit Dhania (roasted & crushed) 1 TBsp
Garlic, Ginger paste 2 tsp
Lemon juice 1-2 tbs
Mustard (sarson) seeds 4 tsp
Nigella (kalonji) 1/4 tsp
Red chilli powder 1 tsp
Salt to taste
Turmeric (haldi) powder ½ tsp
Tomato puri 1 Cup
Salt to taste
Garam Masala powder 1/2 tsp
Green Chillies whole 4-5
Zeera powder 1/2 tsp


In a pan fry ginger garlic paste in oil. Make it soft. Add Chicken. Fry. Add Tomato puri, salt, red chillies powder & haldi powder. Cover lid & cook till tender. sprinkle garam masal powder & zeera powder.

For Achari Mixture:-

Roast zeera powder & dhania powder & crush them. Add mustard seeds, asafoetida, little salt & lemon juice. Mix it & put it in green chillies with a cut lengthwise. Fry these green chillies in little oi l.

Put the left over acahri mixtutre in chicken curry.

At serving time pour the green chillies fried with little oil.

Not:- This Curry is more tasty the next day.

Time: Preparation: 30 minutes, Cooking: 1 hour

Serve with naan or paratha.

Garnish with corriander leaves & ginger slices.

Piracy is a Big Problem

Many of my Recipes R copied by people, who R displaying my recipes & my pictures without permission & without showing my name, pretending my recipes as their own. This site is using my recipes in almost all its links. Check the links below using my Recipes & many more:-
http://www.pakistanifoodrecipies.com/?page_id=864 (Chicken Drumettes,Chicken Potato Cutlets, Chicken Koftay, Chicken Pizza,Chicken Stick Boti, Chicken Hara Masala, Chicken Ginger, Chicken White Karahi, Tandoori Chicken, Chicken Chargha, Chicken Nuggets, Chicken Pakoray, Chicken Karahi, Chicken Alakeer, and many more on other links)

(Shahjahani Biryani, Hyderabadi Chicken Biryani)
http://www.pakistanifoodrecipies.com/?page_id=922 (Prawn Curry Masala)
(Dahi Wali Hari Mirch)
(Habshi Halwa)
http://www.pakistanifoodrecipies.com/?page_id=1152 (Hot n Spicy Pizza, Chicken Pizza)
http://www.pakistanifoodrecipies.com/?page_id=788 (Chicken Alakeer, Bihari Kabab, Dum k Kabab....)
(All most all recipes in this link r mine from chicken Drumettes, chicken Pizza ....... to )

Another site & many more sites R using my recipes & pictures without my permission, without displaying my name. I tried to comment, but no use.
All recipes titled Paki & Pakistani recipes are mine:-


(I tried to comment, but no use, in response they change some pictures, but not all of them).

It is funny that if I made a typing mistake, that website has copied as it is & not correcting my mistake, pretends the recipe as theirs hahaha.

I tried to contact that site people, but the comments & contact is not working.

My Recipes