30 Delicious Chicken Recipes

Chicken Recipes

Chicken is the best source of protein, contains 31% of protein. It is a great food for weight loss because of its low-calorie content. It also strengthens bones, builds muscle and promotes heart health.

1. Chicken Masala/Gravy

Ingredients

• Chicken – 500 grams
• 2 tablespoon Ginger garlic paste
• Turmeric powder
• 3 tablespoons of Curd
• Socked cashews 10-15
• Tomato – 2
• Finely chopped Coriander leaves
• 3-4 tablespoons of Oil
• Finely chopped onion – 2
• 1 tablespoon of Chilli powder
• 1 tablespoon of Coriander powder
• 1/2 tablespoon of Cumin powder
• 1 tablespoon of garam masala
• water
• Salt

Preparation

Take chicken in a mixing bowl, add 1 tablespoon of ginger garlic paste, a pinch of turmeric powder,3 tablespoons of curd and required salt. Mix well and marinate for 30 minutes. In a blender take 2 tomatoes, soaked cashews and some coriander leaves. Grind to a fine paste. In a hot pan add 3-4 tablespoons of oil and add finely chopped onion. After onions turn translucent add 1 tablespoon of ginger garlic paste, add ground tomato paste,1 tablespoon of chilli powder,1 tablespoon of coriander powder,1/2 tablespoon of cumin powder. saute till raw smell goes. Then add marinated chicken and saute for 5 minutes in medium flame. Add water to adjust consistency and salt to taste. Cook for 15 minutes on low flame, add 1 tablespoon of garam masala, and cook for 2 minutes. Finally, garnish with coriander leaves. yummy chicken masala is ready now.

2. Green Chicken

Ingredients

• Boneless Chicken – 500 grams
• 1 cup of Mint leaves
• 1 cup of Coriander leaves
• 8 Green chillies
• 1/2 cup of Curd
• 2 tablespoons of Ghee
• Cardamom
• Cinnamon
• 1 finely chopped Onion
• 1 tablespoon Ginger garlic paste
• 1/2 tablespoon of Chilli powder
• 1 tablespoon of Coriander powder
• 1 tablespoon of Cumin powder
• 1 tablespoon of garam masala
• 1 tablespoon Kasuri methi
• water
• Salt

Preparation

First prepare green masala for that in a blender add 1 cup of mint leaves,1 cup of coriander leaves, eight green chillies, and half a cup of curd. Blend them to a smooth paste. In a hot pan add 2 tablespoons of ghee, cardamom, cinnamon, finely chopped onion, and salt. Saute until onion turns golden brown colour, then add 1 tablespoon of ginger garlic paste, cook for a minute. Add 1 tablespoon of garam masala,1 tablespoon of Coriander powder, 1/2 tablespoon of Chilli powder,1 tablespoon of Cumin powder. Saute till raw smell goes then add chicken. Close with lid and cook for 10 minutes, add the green masala. Add water to adjust consistency and salt to taste. Cook for 10 more minutes. Add 1 tablespoon of Kasuri methi. Mix well delicious green chicken is now ready.

3. Chicken Momos

Ingredients

• 1+1/2 cups of all-purpose flour
• 1/2 tablespoon of salt
• 1 tablespoon of soya sauce
• 1/2 tablespoon of black pepper
• 1/2 tablespoon of finely chopped ginger and garlic
• 2 tablespoons of hot oil
• water

Preparation

In a bowl take 1+1/2 cups of all-purpose flour,1/4 tablespoon of salt. Gradually add 1/2 cup of water. knead the dough until it is medium-firm.Cover and rest for 1 hour. Mince the chicken using a blender, add 1/4 tablespoon of salt,1 tablespoon of soya sauce,1/2 tablespoon of black pepper,1/2 tablespoon of finely chopped ginger and garlic, some chopped spring onion,2 tablespoons of hot oil. Mix together. The stuffing mixture is ready. After one hour cut the dough into small balls. Flatten out the dough ball and roll it out into a circle. Put the stuffing mixture in the centre. Give it a shape of a dumpling. Grease the steamer with oil. Place the momos on the steamer. Steam for 10-12 minutes. Serve hot.

4. Chicken Pasta/Chicken Macaroni

Ingredients

• Boneless chicken 250 gms
• 2 cups of Pasta
• 1 tablespoon of Chilli powder
• 1 tablespoon of Pepper powder
• 1/4 tablespoon of Garam masala
• 1 tablespoon of ginger garlic paste
• 1 tablespoon butter
• 1 tablespoon chopped Garlic
• 1 tablespoon chopped Ginger
• 1 chopped green Chilli
• 1 finely chopped Onion
• 2 finely chopped Tomatoes
• chopped Carrot
• chopped Capsicum
• 1 tablespoon Tomato ketchup
• finely chopped Coriander leaves
• Oil
• Water
• Salt

Preparation

cut the boneless chicken into small pieces. In a mixing bowl add chicken and 1/2 tablespoon of chilli powder,1/4 tablespoon of pepper powder,1/4 tablespoon of garam masala,1 tablespoon of ginger garlic paste and required salt. Mix well and marinate for 1 hour. In a pan boil water add 1 tablespoon of oil, salt and 2 cups of pasta. cook for 10 minutes on medium flame. After cooked well, drain the water and keep it aside. In a pan add 1 tablespoon butter and marinated chicken. saute well. Cook for 2 minutes in low flame.After cooked well keep aside. In a hot pan add 1 tablespoon oil,1 tablespoon chopped garlic,1 tablespoon chopped ginger,1 chopped green chilli,1 finely chopped onion. saute well until onion turns translucent. Add 2 finely chopped tomatoes. Cook for 3 minutes then add finely chopped carrot, capsicum,1/2 tablespoon chilli powder, salt to taste. Cook for 3 -5 minutes in low flame, add 1 tablespoon tomato ketchup, cooked chicken, cooked pasta,1/2 tablespoon pepper powder and some finely chopped coriander leaves. Mix well and switch off the flame. Tasty pasta is ready to serve.

5. Pepper chicken

Ingredients

• 1/2 kg chicken
• 1 1/2tablespoon fennel seeds
• 1 tablespoon pepper
• 1 tablespoon cumin seeds
• 2 tablespoon gingelly oil 
• 2 finely chopped onions
• 1 sprig of Curry Leaves
• 1 tablespoon ginger garlic paste
• 1/4 tablespoon turmeric powder
• 1/2 tablespoon garam masala
• finely chopped coriander leaves
• water
• salt

Preparation

In a hot pan add 1 tablespoon fennel seeds,1 tablespoon pepper,1 tablespoon cumin seeds dry roast for 2 minutes in low flame. Grind to a powder and keep aside. In a pan add 2 tablespoon gingelly oil,1/4 tablespoon fennel seeds,2 finely chopped onions,1 sprig of Curry Leaves, salt to taste. saute for 2 minutes. add 1 tablespoon ginger garlic paste, saute till raw smell goes. then add 1/4 tablespoon turmeric powder,1/2 tablespoon garam masala,1/2 kg chicken. saute well. Add little water. cover and cook for 20 minutes on low flame.After cooked well add ground powder. Mix well and cook for 3 minutes. Switch off the flame and garnish with finely chopped coriander leaves.

6. Chicken leg fry

Ingredients

• 6 Chicken drumsticks
• 5 tablespoon Curd
• 1/2 tablespoon Turmeric powder
• 1 teaspoon Garam masala powder
• 1/2 teaspoon Black pepper powder
• 1 teaspoon Coriander powder
• 3 teaspoon Ginger-garlic paste
• 2 teaspoon Tomato ketchup
• 1/2 teaspoon Chat masala
• 2 teaspoons Kashmiri chilli powder
• 2 teaspoon Oil
• 1 green chilli chopped
• finely chopped Curry leaves and Coriander leaves
• 1 teaspoon Lemon juice
• 1/2 teaspoon Baking soda
• Salt

Preparation

Take 6 chicken drumsticks and make cuts on pieces to absorb masala flavours. To marinate this need to prepare a masala paste for that take 5 tablespoon curd,1/2 tablespoon turmeric powder,1 teaspoon garam masala powder,1/2 teaspoon black pepper powder,1 teaspoon coriander powder,3 teaspoon ginger-garlic paste,2 teaspoon tomato ketchup,1.2 teaspoon chat masala,2 teaspoons Kashmiri chilli powder,2 teaspoon oil,1 green chilli chopped, finely chopped curry leaves and coriander leaves, salt to taste.1 teaspoon lemon juice, 1/2 teaspoon baking soda and mix to make a paste, add chicken leg pieces. Mix well and marinate for 1 hour. Heat 5 teaspoons of oil on tawa add chicken pieces to it. Turn after 2 minutes. keep on the turn. cook under low flame now. cook till tender. Delicious juicy chicken drumsticks are ready. Give it a try.

7. Chicken puffs

Ingredients

• 2 cups Maida
• 1 teaspoon Lime juice
• 400 gms butter
• 2 tablespoons of oil
• 1 finely chopped onion 
• 1 chopped green chilli
• 1/2 tablespoon of ginger garlic paste
• Add 2 chopped tomatoes
• 1 teaspoon of coriander powder
• 1/2 tablespoon chilli powder
• 1/4 tablespoon turmeric powder
• 1/2 tablespoon garam masala powder
• 200 gms boneless chicken
• coriander leaves
• 1 beaten egg
• salt
• water

Preparation

In a mixing bowl add 2 cups maida,1/4 teaspoon salt,1 teaspoon lime juice, 3 teaspoon butter. Mix well and add enough water to make a soft dough. Refrigerate for 15 minutes. On a floured surface roll the dough into a long rectangle. Apply 100 gms of butter to the area. Fold over the portion without butter towards the middle like laminating butter. Refrigerate for 30 minutes. Repeat the same process of laminating butter 4 more times and let it rest for 3 hours before using. In a  pan heat 2 tablespoons of oil, add 1 large finely chopped onion and 1 chopped green chilli. saute for 2 minutes. Add 1/2 tablespoon of ginger garlic paste. saute until raw flavours disappear. Add 2 chopped tomatoes. saute until tomatoes turn soft. Add 1 teaspoon of coriander powder,1/2 tablespoon chilli powder,1/4 tablespoon turmeric powder,1/2 tablespoon garam masala powder, salt to taste. saute on medium heat for 2 minutes. Add 200 gms of boneless chicken. saute for 5 minutes. Add 150ml of water. cover and cook until the water gets dry by stirring in between. After the mixture turned dry, sprinkle some coriander leaves. saute for 2 minutes and turn off the flame. Let it cool completely. Take puff pastry dough and roll it into a sheet. cut the sides. cut into squares. Apply water on the edges. Put the chicken mixture in the centre of each square. cover this with another square piece. Gently press the edges. Refrigerate for 15 minutes. Apply beaten egg on each puff pastry. Preheat the oven for 10 minutes at 250-degree celsius. Bake for 25 to 30 minutes at 250-degree Celsius or until the top turns into golden colour.

8. Chicken chukka

Ingredients

• 1 kg Chicken
• 3 tablespoons of Oil
• 2 chopped Onion
• 1 Dry chilli
• 2 tablespoon of ginger garlic paste
• 1 finely chopped Tomato
• 1/4 tablespoon of Turmeric powder
• 1 tablespoon Chilli powder
• 2 tablespoons of Coriander powder
• 1 tablespoon Garam masala
• 1/2 tablespoon Cumin powder
• 1 tablespoon Pepper
• 1 tablespoon Fennel seeds
• 1 sprig of Curry Leaves
• finely chopped Coriander leaves
• Salt 
• Water

Preparation

In a hot pan add 3 tablespoons of oil, add 2 chopped onion,1 dry chilli,2 tablespoon of ginger garlic paste and some curry leaves. saute till onions turn a golden brown colour. Add 1 finely chopped tomato and saute till tomatoes turn soft. Add chicken and saute for 5 minutes. Add 1/4 tablespoon of turmeric powder,1 tablespoon chilli powder,2 tablespoons of coriander powder,1 tablespoon garam masala,1/2 tablespoon cumin powder and salt to taste. saute well until the raw smell disappears. Add little water to adjust consistency. Cook for 20 to 25 minutes in low flame. In a blender add 1 tablespoon pepper,1 tablespoon fennel seeds and blend coarsely. Add the crushed powder to the chicken. Sprinkle some coriander leaves. Mix well and switch off the flame.

9. Chicken kizhi parotta

Ingredients

• 1kg Chicken
• 4 Green chillies
• 2-inch Ginger
• Garlic 15 cloves
• 1 1/2 teaspoon Fennel seeds
• 1/2 teaspoon Cumin seeds
• 1 teaspoon Black pepper
• 5 teaspoon Oil 
• few Coconut pieces
• 1 teaspoon Mustard seeds
• 4 thinly sliced Onions
• 2 finely chopped Tomatoes
• 2 teaspoons Kashmiri red chilli powder
• 2 teaspoon Coriander powder
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 2 Paratha
• banana leaf
• Curry leaves
• Salt
• Water

Preparation

In a blender add 4 green chillies, 2-inch ginger, garlic 15 cloves,1 teaspoon fennel seeds,1/2 teaspoon cumin seeds, 1 teaspoon black pepper. Crush coarsely and keep aside. In a pan heat 5 teaspoon oil, a few coconut pieces. Fry till the coconut pieces change colour. Add 1 teaspoon mustard seeds,1/2 teaspoon fennel seeds,4 thinly sliced onions. Saute till onion turn golden brown. Add crushed masala and saute for 5 minutes. Add 2 finely chopped tomatoes and salt to taste. Cover and cook till the tomatoes are soft. Add few curry leaves,2 teaspoons Kashmiri red chilli powder,2 teaspoon coriander powder,1/4 teaspoon turmeric powder,1 teaspoon garam masala. Saute well and add 1kg chicken pieces. Saute for 10 minutes. Add water to adjust consistency. Cover and cook until chicken is done. Add a few more curry leaves. Chicken curry is ready. Lightly heat banana leaves over an open flame to make them pliable. Place a paratha. pour the chicken curry over it. place another paratha and pour the chicken curry over it. Make a potli. Keep the potli in a steamer. Steam for 10 minutes. Tasty chicken kizhi paratha is ready. 

10. Chicken lollipop

Ingredients

• 12 Chicken lollipop pieces
• 1 big Lemon juice
• 1 tablespoon Soy sauce
• 1/2 tablespoon black pepper
• 2 tablespoon Kashmiri red chilli powder
• 3 tablespoon ginger garlic paste
• 1/2 cup all-purpose flour
• 1/2 cup Cornflour
• Oil for deep fry
• Salt
• Water

Preparation

In a mixing bowl take 12 Chicken lollipop pieces, add 1 big lemon juice,1 tablespoon soy sauce,1/2 tablespoon crushed black pepper,1 tablespoon Kashmiri red chilli powder,1 1/2 tablespoon ginger garlic paste and salt as per taste. Mix and marinate for 2 hours. In another bowl add 1/2 cup all-purpose flour,1/2 cup cornflour, required salt, 1 tablespoon Kashmiri red chilli powder, 1 tablespoon ginger garlic paste. Mix well and add water as required to make a sticky batter. Take a lollipop piece and dip it into the batter and coated well with the batter. Do the same for all the pieces. In a pan heat the oil in medium flame for deep fry. Place the chicken lollipop in oil. once it's cooked well, ready to serve.If you want more crispy then double fry it. Enjoy the chicken lollipop.

11. Butter Chicken

Ingredients

• 350 gms Boneless Chicken
• 2 teaspoon Chilli powder
• 1/4 teaspoon Cumin powder
• 1/2 teaspoon Garam masala
• 2 teaspoon ginger garlic paste
• juice of a half Lemon
• 4 tablespoons of Butter
• 1 finely chopped Onion
• 2 finely chopped tomatoes
• 1 teaspoon Coriander powder
• 1/4 teaspoon Turmeric powder
• 10-15 cashews
• 4 teaspoon fresh Cream
• 1/2 teaspoon Sugar
• 1 teaspoon Kasuri methi
• salt
• Water

Preparation

In a bowl take 350gms boneless chicken,1 teaspoon chilli powder,1/4 teaspoon cumin powder,1/4 teaspoon garam masala,1 teaspoon ginger garlic paste, juice of half lemon and salt to taste. Mix well and leave it for 30 minutes. In a hot pan heat 2 tablespoons of butter, add the marinated chicken. Saute well and cook for 15 to 20 minutes on low flame till chicken turns golden and crisp. Keep aside. Again in a hot pan add 2 tablespoons of butter and 1 finely chopped onion, Saute till the onion turn golden brown. Add 2 finely chopped tomatoes,1 teaspoon ginger garlic paste,1 teaspoon chilli powder,1 teaspoon Coriander powder, a pinch of turmeric powder,10-15 cashews and salt to taste. Add 150ml of water and cook for 10 minutes on low flame. Let this cool completely and grind to a fine paste. Add this paste in a hot pan and chicken pieces also. Add 1/2 teaspoon of garam masala,4 teaspoons fresh cream,1/2 teaspoon sugar,1 teaspoon Kasuri methi. Saute well and cook for 5 minutes. Butter chicken is ready.

12. Chicken Nuggets

Ingredients

• 400 gms Boneless Chicken
• 4 bread slices
• 4 tablespoon Cornflour
• 1 tablespoon Lemon juice
• 1 tablespoon ginger-garlic paste
• 1 tablespoon Chilli powder
• 1 tablespoon Pepper powder
• 1 tablespoon Soy sauce
• 1 tablespoon Tomato sauce
• 1 tablespoon Sugar
• 1 tablespoon butter 
• 1 beaten Egg
• Bread crumbs
• Oil
• Salt

Preparation

Take 400 gms of boneless chicken in a blender. Blend for 1 minute. Take 4 bread slices and cut down the edges. Put the bread slices into the water and squeezed the bread. Add the squeezed bread, 2 tablespoon cornflour, 1 tablespoon lemon juice, 1 tablespoon ginger garlic paste,1 tablespoon Chilli powder,1 tablespoon pepper powder,1 tablespoon soy sauce,1 tablespoon tomato sauce,1 tablespoon sugar, 1 tablespoon butter and salt to taste into the blender. Blend well and place it on an oiled surface. Cut into small square pieces. First, dip the piece in flour, then in a beaten egg. Finally, cover this with bread crumbs on all the sides. Do the same for all the pieces and store this in the freezer for up to 2 months. In a pan heat some oil to fry the pieces.Fry until golden brown in medium heat. Now chicken nuggets are ready to serve.

13. Shredded chicken

Ingredients

• 1 chicken breast
• 6 teaspoons of Oil
• 1/2 teaspoon Pepper
• 3 cardamoms
• 1-star anise
• 4 Cloves
• 1/2 teaspoon Fennel seeds
• 1 sprig of curry leaves
• 1 thinly sliced Onion
• 2 tomatoes
• 1 tablespoon Ginger garlic paste
• 1 tablespoon Chilli powder
• 1 tablespoon of Coriander powder
• 2 Bay leaves
• 2 Green chillies
• 1/2 tablespoon Garam masala
• 1/2  tablespoon Pepper powder
• Oil
• Water
• Salt

Preparation

Take 1 chicken breast. Season the chicken with salt and pepper. Heat the oil in a large skillet on medium heat and once hot place the chicken in the skillet. Cook for 5 minutes and flip them or until golden brown cook. Add the water and bay leaves, cover the skillet with a lid. Once the liquid is boiling, reduce the heat and let simmer for 10 minutes, depending upon the size of the chicken. Remove the chicken from the skillet and place the chicken on the cutting board let it cool before shredding. Using two forks or hands, gently pull and shred the chicken. In a skillet add 4 teaspoons of oil,1/2 teaspoon pepper,3 cardamoms, 1-star anise,4 cloves,1/2 teaspoon fennel seeds,1 sprig of curry leaves,1 thinly sliced onion. Saute till the onion turn golden brown. Add 1 tablespoon ginger garlic paste, saute till raw smell goes. Add 1 finely chopped tomato and saute till tomatoes turn soft. Add 1 tablespoon Chilli powder,1 tablespoon of coriander powder, shredded chicken, chicken stock, 2 green chillies,1/2 tablespoon garam masala,1/2  tablespoon Pepper powder. Cook until the water gets dry. Once cooked chicken shredded tastes delicious.

14. Chicken Wrap

Ingredients

• 200 gms Boneless chicken
• 5-10 finely chopped garlic cloves
• 1 1/2 spoon red chilli powder
• 1 1/2 spoon Cumin powder
• 1 spoon Coriander powder
• 1/4 spoon Turmeric powder
• 1 spoon red chilli flakes
• 1 spoon Lemon juice
• 1 cup Yogurt
• 2 spoons of Mayonnaise
• Thinly sliced cabbage, onion, tomato, and cucumber
• 1 spoon Butter
• Oil
• Salt

Preparation

Heat 2 spoons of oil in a large skillet on medium heat. Add 5-10 finely chopped garlic cloves, saute for 2-3 minutes. Add 200 gms of small pieces of boneless chicken. Cover and cook until chicken is done. Season the chicken with salt,1 spoon red chilli powder, 1 spoon Cumin powder, 1 spoon Coriander powder,1/4 spoon Turmeric powder,1 spoon red chilli flakes, 1 spoon lemon juice. Saute well until the raw smell disappears and keep aside. In a mixing bowl take 1 cup yoghurt,2 spoons of mayonnaise, Salt to taste,1/2 spoon red chilli powder,1/2 spoon cumin powder. Mix well. Pour the sauce into the centre of a tortilla. Add chicken, thinly sliced cabbage, onion, tomato, and cucumber. Wrap it into a roll. In a hot pan add 1 spoon of butter and place the chicken wrap on it. Flip it and cook well. Give it a try.

15. Chicken finger / Chicken strips

Ingredients

• 500 gms Chicken Breast
• 1/2 teaspoon Soy sauce
• 1 teaspoon Tomato ketchup
• 1 1/2 teaspoon  Paprika powder
• 1/2 teaspoon White pepper powder
• 1 teaspoon ginger garlic paste
• 1 Beaten egg
• 1/3 cup Butter Milk 
• 1 cup Maida
• 1/2 teaspoon Pepper powder
• 1/2 teaspoon oregano
• Oil
• Salt

Preparation

On a cutting board take Chicken Breast with a meat mallet gently tenderize and flatten the meat to break up the stringy fibres. cut strips as you would like. Take the strips in a bowl, add the required salt,1/2 teaspoon soy sauce,1 teaspoon tomato ketchup, 1 teaspoon  Paprika powder,1/2 teaspoon white pepper powder,1/2 teaspoon ginger garlic paste,1 beaten egg,1/3 cup Butter Milk. Mix and marinate for 1 hour. In a bowl take 1 cup maida,1/2 teaspoon pepper powder,1/2 teaspoon salt,1/2 teaspoon Garlic powder,1/2 teaspoon  Paprika powder,1/2 teaspoon oregano. Mix everything well. Dip each piece of chicken into the flour mixture. In a pan heat oil for frying the chicken. On medium-high heat Fry the chicken until golden brown. Crispy chicken fingers are ready to taste.

16. Chicken soup

Ingredients

• 250 gms Chicken 
• 1 small Carrot
• 1/4 cup Cabbage 
• 1 Onion
• Spring onion
• 1 teaspoon chopped Garlic
• 2 chopped green Chillies
• 1 Egg white
• 1 teaspoon red chilli sauce
• 1 teaspoon Soy sauce
• 1/2 teaspoon pepper powder
• 2 teaspoon cornflour
• 1 teaspoon butter
• chopped Coriander leaves
• Water
• Salt

Preparation

Transfer 250 gms of chicken into a pressure cooker and add 1 litre of water, salt, and veggies like carrot, cabbage, and onion. Cover the lid and cook for 15 minutes. Strain it and keep chicken stock aside and shred chicken pieces nicely, remove bones from it. Heat a pan add 1 tsp butter, chopped garlic, chopped green chillies, saute them for while. then add carrot and cabbage, fry it for 2 minutes on high flame. Add shredded chicken, saute for 3 minutes. Add chicken stock, soy sauce, red chilli sauce, pepper powder, salt, and bring one boil on high flame. Once boiled add cornflour slurry and cook it till its rawness goes away. Now add egg white, keep the flame low and stir it continuously. The chicken soup is ready. Garnish with coriander leaves and spring onion.

17. Chilli chicken

Ingredients

• 350 gms Boneless Chicken 
• 3 spoons of Cornflour
• 1 spoon Maida
• 1/2 spoon Chilli powder
• 1/2 spoon ginger garlic paste
• 1 Egg
• 1 spoon finely chopped ginger and garlic
• 1 Onion
• 1 Capsicum
• 1 spoon Tomato sauce
• 1 spoon Soy sauce
• 1 spoon red Chilli sauce
• Oil
• Water
• Salt

Preparation

In a bowl take 350gms of boneless chicken, add 2 spoons of cornflour,1 spoon maida,1/2 spoon chilli powder,1/2 spoon ginger garlic paste,1 egg, and salt to taste. Mix and marinate for 30 minutes. Heat the oil in a large skillet on medium heat and once hot place the chicken in the skillet. Deep-fry till golden brown and keep aside.

In another skillet heat 2 spoons of oil, add 1 spoon of finely chopped ginger and garlic,1 onion petals, and 1 capsicum. Saute for a minute. Add 1 spoon tomato sauce,1 spoon soy sauce,1 spoon red chilli sauce, and salt. Saute well. Dilute 1 spoon cornflour with little water. Add the slurry into the skillet and 3 spoons of water to adjust consistency. Place the fried chicken into the skillet. Cook for 3 minutes in low flame. The spicy chicken looks delicious.

18. Chicken Liver Roast

Ingredients

• 500 gms Chicken Liver 
• 2 tablespoons of Pepper powder 
• 2 tablespoons of Coriander powder 
• 1 tablespoon Chilli powder
• 1 1/2 teaspoon Turmeric powder 
• 1 tablespoon of garam masala
• 1/2 teaspoon Mustard seeds
• 1 cup sliced Shallots
• 1 sliced Tomato
• half Lemon  
• 1 teaspoon Fenugreek powder 
• 2 tablespoons of crushed ginger and garlic
• 2 sliced green chilli
• Curry leaves
• Coriander leaves
• Oil
• Salt
• Water

Preparation

First cook the chicken liver, which helps less breaking while roasting. Add 1 teaspoon turmeric powder, salt as needed, water to cook the chicken liver properly. Meantime prepare ingredients for the roast.

In a pan heat 3 tablespoons of oil, after the oil boils add 1/2 teaspoon mustard seeds, next add 2 tablespoons of crushed ginger and garlic. Cook little time to avoid the raw taste of it. Next, add 1 cup sliced shallots and salt. mix well and close with a lid, cook for some time. Add 1 sliced tomato. Once tomato turns soft, add 1/2 teaspoon of turmeric powder,2 tablespoons of coriander powder,1 tablespoon Kashmiri chilli powder,1 tablespoon of garam masala,1 teaspoon fenugreek powder and mix well. Almost the masala ready for the roast, next adds 2 sliced green chilli and curry leaves. Now add the cooked chicken liver to it. Add 2 tablespoons of pepper powder. Saute well and cook for 5 more minutes. Finally, squeeze half lemon and chopped coriander leaves into it. Mix well and turn off the flame.

19. Chicken Fajitas

Ingredients

• 1 Chicken Breast
• 3 bell peppers thinly sliced ( red, yellow, and green) 
• 1 onion thinly sliced 
• 4 cloves garlic 
• 1/2 tsp cumin seeds 
• 5 black peppercorns 
• 1 tsp oregano 
• 1 tsp red chilli flakes 
• 3 tsp Lime juice
• Salt

Preparation

On a chopping board take a chicken breast and cut strips against the grain for tender meat. To prepare a seasoning for chicken fajitas take 4 cloves of garlic,1 tsp salt,5 peppercorns,1/2 tsp cumin seeds,1 tsp oregano,1 tsp red chilli flakes,3 tsp lime juice. coarsely crush all the ingredients. Mix this paste with chicken strips and keep it aside. In a skillet heat 3 tsp oil.Fry the chicken until lightly charred and crisp on both sides. Keep aside once they are done. In that skillet saute onions until lightly browned, add peppers and cook until lightly charred. Add the cooked chicken and switch off the flame. 

20. Popcorn Chicken

Ingredients

• 1 Chicken Breast
• 1 1/2 tsp red Chilli powder
• 1 tsp Garlic powder
• 2 tbsp Vinegar
• 2 tbsp red Chilli sauce
• 1/4 cup of Milk
• 1 cup all-purpose flour
• 1/2 cup Cornflour
• 1 beaten Egg
• 1/2 cup cold Water
• Salt

Preparation

Take a chicken breast and cut it into small cubes. For marination add 1 tsp salt,1 tsp red chilli powder,1/2 tsp garlic powder,2 tbsp vinegar,2 tbsp red chilli sauce, and 1/4 cup of milk. Mix and refrigerate it for 1 hour. For coating take 1 cup all-purpose flour,1/2 cup cornflour,1/2 tsp salt,1/2 tsp red chilli powder,1/2 tsp garlic powder, and Mix well. Take marinated chicken out of the fridge and add 1 beaten egg. Add chicken pieces into the flour mixture one at a time. Shake off the excess. Add 1/2 cup cold water to the remaining marinade mixture. Dip chicken chunks into the water mixture then into the flour mixture. Shake off the excess. Fry in medium hot oil until golden brown.

21. Chicken Manchurian

Ingredients

• 350 gms Boneless Chicken 
• 3 spoons of Cornflour
• 1 spoon Maida
• 1 pepper powder
• 1/2 spoon ginger garlic paste
• 1 Egg
• 1 spoon finely chopped ginger and garlic
• 1 Onion
• 1 Capsicum
• 1 spoon Tomato sauce
• 1 spoon Soy sauce
• 1 spoon red Chilli sauce
• Oil
• Water
• Salt

Preparation

In a bowl take 350gms of boneless chicken, add 2 spoons of cornflour,1 spoon maida,1 spoon pepper powder,1/2 spoon ginger garlic paste,1 egg, and salt to taste. Mix and marinate for 30 minutes. Heat the oil in a large skillet on medium heat and once hot place the chicken in the skillet. Deep-fry till golden brown and keep aside. In another skillet heat 2 spoons of oil, add 1 spoon finely chopped ginger and garlic,1 onion, and 1 capsicum. Saute for a minute. Add 1 spoon tomato sauce,1 spoon soy sauce,1 spoon red chilli sauce, and salt. Saute well. Dilute 1 spoon cornflour with little water. Add the slurry into the skillet and 3 spoons of water to adjust consistency. Place the fried chicken into the skillet. Cook for 3 minutes in low flame. Appetizing Chicken Manchurian is ready.

22. Chettinad Chicken Curry

Ingredients

• 500 gms Chicken
• 1/2 tsp Turmeric powder
• 1 tsp Lime juice
• 1 sprig of Curry leaves
• 1 cup sliced Shallots
• 1 1/2 tbsp Coriander seeds
• 1 tbsp Fennel seeds
• 1 tsp Cumin seeds
• 3/4 tsp Pepper
• 4 Cardamoms
• 4 Cloves
• 1 Cinnamon stick
• 1-star anise
• 4 red Chillies
• 1/2 cup desiccated Coconut
• 2 chopped Tomatoes
• 1 tbsp ginger garlic paste
• Oil
• Salt

Preparation

In a pan dry roast 1 1/2 tbsp coriander seeds,1 tbsp fennel seeds, 1 tsp cumin seeds,3/4 tsp pepper,4 cardamoms,4 cloves,1 cinnamon stick, 1-star anise,4 red chillies,1/2 cup desiccated coconut. Toast till coconut change colour and crush coarsely. In a bowl take 500 gms chicken, add 1/2 tsp turmeric powder,1/2 tsp salt,1 tsp lime juice, Mix and marinate for 20 minutes.  In a pan heat 2 tbsp oil, add 1 sprig of curry leaves,1 cup sliced shallots, saute until shallots turn translucent. Add 2 chopped tomatoes and cook till the tomato become soft. Add 1 tbsp ginger garlic paste and marinated chicken. Cook for 3 minutes. Add crushed masala powder and salt as needed into the chicken. Mix well and cook for 5 minutes on low flame. Add 1/2 cup water to cook the chicken properly and adjust consistency. Cook for 15 minutes and serve hot.

23. Chicken Noodles

Ingredients

• 250 gms of Boneless Chicken
• 150 gms boiled Noodles
• 1 tsp Pepper powder
• 2 tsp Soy sauce
• 2 tsp Vinegar
• 1/4 Baking soda
• 5 cloves sliced Garlic
• 1 cup Carrot
• 1 cup Cabbage
• 1 cup green Bell pepper
• 2 tsp green Chilli sauce
• 1 tsp red Chilli sauce
• 2 tsp Spring onion whites
• 2 tsp Spring onion greens
• Oil
• Salt

Preparation

Take boneless chicken, cut it into thin strips. In a bowl add chicken,1/2 tsp pepper powder,1 tsp soy sauce,1 tsp vinegar,1/4 baking soda, and salt to taste. Mix and marinate for 30 minutes. In a skillet heat 2 tbsp oil, add sliced garlic and give a stir then add the marinated chicken. Cook on high heat till evenly brown. Sprinkle spring onion whites. saute well and add thinly sliced carrot, cabbage, green bell pepper, salt to taste, and a pinch of pepper powder. Stir 2 minutes on high heat. Add boiled noodles and mix well. Add 1 tsp soy sauce,1 tsp vinegar,2 tsp green chilli sauce,1 tsp red chilli sauce. Mix well and sprinkle spring onion greens. Saute well and switch off the flame.

24. Chicken 65

Ingredients

• 200 gms of Boneless Chicken
• 1 tsp ginger garlic paste
• 1 sprig of curry leaves
• 1 tsp Red Chilli powder
• 1/2 tsp Garam masala powder,
• 1/4 tsp Coriander powder
• 3 tsp Curd
• 1 Egg white
• 1 tsp Cornflour
• 1 tbsp Maida
• 1 tsp Rice flour
• 2 Red Chillies
• 1/2 tsp Mustard seeds
• 1 tsp Chopped garlic
• 1/2 tsp chopped ginger
• 1 sliced Onion 
• Oil
• Salt

Preparation

Take boneless chicken, cut it into small cubes. For marination in a bowl add chicken,1 tsp ginger garlic paste,1 tsp chopped curry leaves,1 tsp red chilli powder,1/2 tsp garam masala powder,1/4 tsp coriander powder,2 tsp curd, salt to taste. Mix well and rest for 30 minutes. Add 1 egg white,1 tsp cornflour,1 tbsp maida,1 tsp rice flour,1 tsp curd with marinated chicken. In a skillet heat oil to deep fry the chicken pieces.Once the oil is heated place the chicken on the skillet.Fry until 80% cooked and keep aside. In a pan add 1 tbsp oil,2 red chillies,1/2 tsp mustard seeds,1 tsp chopped garlic,1/2 tsp chopped ginger,1 sprig of curry leaves, some onion slices, and stir fry. Double fry the chicken until evenly brown. Add chicken pieces into the masala and toss well. Chicken 65 is ready to serve.

25. Afghani Chicken

Ingredients

• 750 gms Chicken
• 1 sliced Onion
• 5 green Chillies
• 2 tbsp chopped Ginger
• 2 tbsp chopped Garlic
• ½  cup Curd
• ½ cup fresh Cream
• 10 Cashews
• 1 tbsp Kasuri methi
• 1 tbsp white pepper powder
• 1 tsp Cumin powder
• 1 tsp Garam masala powder
• 2 tsp Lemon juice
• 1 tsp Butter
• Oil
• Salt
• Coriander leaves
• Water

Preparation

For doing the afghani chicken, first prepare green masala for that in a blender add 1 sliced onion,5 green chillies,2 tbsp chopped ginger,2 tbsp chopped garlic, and a handful of coriander leaves. Blend this to a fine paste by adding little water. Now the Green masala is ready. Next in a bowl take ½  cup curd,½ cup fresh cream, a paste of 10 cashews,1 tbsp Kasuri methi,1 tbsp white pepper powder,1 tsp cumin powder,1 tsp garam masala powder,2 tsp lemon juice, green masala, and salt to taste. Mix well and add marinade into the chicken pieces. Rest for 1 hour. In a skillet add 1 tsp butter and 1 tsp oil. Fry the chicken until 80% cooked and keep aside. In a skillet heat 3 tbsp oil, add remaining marinade and cook well. Add roasted chicken. Cook again until chickens get tender and turn off the flame.

26. Chicken Cutlet

Ingredients

• 1 Chicken Breast
• 2 tbsp Butter
• 2 finely chopped Green Chilli
• 1 tsp Ginger garlic paste
• 2 Onions thinly sliced
• 1/2 tsp Cumin powder 
• 1 tbsp Tomato ketchup
• 2 Mashed Potatoes
• Coriander leaves
• 1 tsp Pepper powder
• 1 Beaten Egg
• 1 cup Bread crumbs
• Salt
• Oil

Preparation

Take 1 chicken breast. Season the chicken with salt and pepper. Heat the oil in a large skillet on medium heat and once hot place the chicken in the skillet. Cook for 5 minutes and flip them or until golden brown. Add the water, cover the skillet with a lid.  Remove the chicken from the skillet and place the chicken on the cutting board let it cool before shredding. Using two forks or hands, gently pull and shred the chicken. In a skillet add 2 tbsp butter,2 finely chopped green chilli,1 tsp ginger garlic paste,2 onions thinly sliced, salt as required, 1/2 tsp cumin powder,1 tbsp tomato ketchup, shredded chicken,2 mashed potatoes, a handful of coriander leaves. Saule well and cook for 2 minutes. Make this mixture into small thin slices. In a bowl add 1 beaten egg,1/2 tsp salt,1/2 tsp pepper powder. Mix everything well. Dip each piece of chicken cutlet into the bread crumbs. In a pan heat oil for frying the chicken. On medium-high heat Fry the chicken cutlet until golden brown.

27. Palak Chicken

Ingredients

• 500 gms Chicken
• 1 tbsp Ghee
• 2 thinly sliced Green Chilli 
• 2 finely chopped Onions
• 1 tbsp Ginger Garlic paste
• 1 tbsp Coriander powder
• 1 tbsp Chilli powder
• 1 tsp Cumin powder
• 1/2 tsp Turmeric powder
• 2 chopped Tomatoes
• 3 cup chopped Palak spinach
• Water
• Salt
• Oil

Preparation

In a frying pan heat 2 tbsp oil and 1 tbsp ghee, add 2 thinly sliced green chilli,2 finely chopped onions, and salt to taste. Saute until the onion turns golden brown. then add 1 tbsp ginger garlic paste,1 tbsp coriander powder,1 tbsp chilli powder,1 tsp cumin powder,1/2 tsp turmeric powder. Saute for 2 minutes. Add 2 chopped tomatoes, saute until tomatoes become soft. Add 500 gms chicken and water. cook until chickens are done. Add 3 cup chopped palak spinach, cook for 5 minutes and turn off flame. Palak Chicken is ready.

28. Chicken Sweetcorn Soup

Ingredients

• 1 Chicken Breast
• 1 cup boiled Sweet Corn
• 1 tsp Pepper powder
• 1 tsp Sugar
• 1 Egg white
• 1 tsp Spring onion whites
• 1 tsp Spring onion greens
• 1 tsp finely chopped Garlic
• 3 cups Chicken stock
• 1/4 cup Cornflour slurry
• Water
• Salt
• Oil

Preparation

Take chicken breast. Season the chicken with salt and pepper. Heat the oil in a large skillet on medium heat and once hot place the chicken in the skillet. Cook for 5 minutes and flip them or until golden brown. Add the water, cover the skillet with a lid.  Remove the chicken from the skillet and place the chicken on the cutting board let it cool before shredding. Using two forks or hands, gently pull and shred the chicken. Next, take 1/2 cup boiled sweetcorn and grind this to a fine paste. In a pan heat 1 tbsp oil, add 1 tbsp spring onion whites,1 tsp finely chopped garlic, and saute for a minute. then add the corn paste,3 cups chicken stock,1/4 tsp pepper, and salt as required. cook for 3 minutes on high flame then adds 1/2 cup boiled corns, shredded chicken,1/4 cup cornflour slurry,1/2 tsp sugar, and 1 egg white. Cook for 5 minutes. Sprinkle spring onion greens and serve hot.

29. Chicken Reshmi Kabab

Ingredients

• 500gms Boneless Chicken
• 3 tsp Ginger garlic paste
• 2 tsp Lemon juice
• 1/4 cup Curd
• 1/4 cup Fresh cream
• 1 tsp Green chilli sauce
• 1/2 tsp Cardamom powder
• 1/2 tsp White Pepper powder
• 1/2 tsp Garam masala
• 2 tbsp Cheese
• finely chopped Coriander leaves
• 2 tbsp Butter
• Salt
• Oil

Preparation

Cut the chicken into small cubes. In a bowl mix chicken, ginger garlic paste, salt to taste,2 tsp lemon juice. keep aside for 30 minutes. Take 1/4 cup curd,1/4 cup fresh cream,1 tsp green chilli sauce,1/2 tsp cardamom powder,1/2 tsp white pepper powder,1/2 tsp garam masala,2 tbsp cheese,1/4 tsp salt, finely chopped coriander leaves in a bowl. Mix all the ingredients well and add the marinated chicken. coat the chicken with marinade and refrigerate for 4 hours. After that skewer the chicken pieces. In a pan heat 2 tsp oil, place the skewers. cook for 10 minutes on low flame. Baste chicken with butter. cooked until the chicken is done. Turn off the flame.

30. Lemon Pepper Chicken

Ingredients

• 500gms Chicken
• 1/2 cup Yogurt
• 3 tsp Lemon juice
• 1 1/2 tsp Pepper powder
• 3 tsp Ginger garlic paste
• 1/2 tsp Peppercorns
• 1 Cinnamon stick
• 2 Cloves
• 2 Bay leaves
• 2 Cardamoms
• 1 tsp chopped Ginger
• 1 tsp chopped Garlic
• 5 Green chillies
• 1 tbsp Cornflour
• 2 tsp Fresh cream
• 1 tsp Butter
• 2 Lemon
• finely chopped Coriander leaves
• Salt
• Oil

Preparation

Cut 500 gms chicken into big pieces and make deep gashes on them. For marination add 1/2 cup yoghurt,3 tsp lemon juice,1 tsp pepper powder,3 tsp ginger garlic paste, salt as required, and few chopped coriander leaves into the chicken and mix well. Rest for 30 minutes. In a pan heat 1 tbsp oil, add 1/2 tsp peppercorns,1 cinnamon stick,2 cloves,2 bay leaves, and 2 cardamoms. Saute for 30 seconds. then add 1 tsp chopped ginger,1 tsp chopped garlic,2 chopped green chillies, and saute them. Add the chicken pieces and remaining marinade too. Cover cook till masalas get dry, After 10 minutes flip the chicken pieces. Roast till the colour of the chicken turns golden brown. In a cup of water dissolve 1 tbsp cornflour. once the chicken is roasted, add the cornflour slurry,2 tsp fresh cream,1/2 tsp pepper powder,3 sliced green chillies, and 1 tsp butter. Saute for 5 more minutes, add lemon slices and switch off the flame. Lemon pepper chicken is ready.

Thanks for reading.