Bohri Chicken Cutlets

Ingredients:

Chicken boneless 1/2 Kg
Finely chopped fresh coriander 1 bunch
Bread crumbs 1 packet
Bread slices 2 pieces
Spring onion 6
Egg white 2
Green Chilli 6
Black Pepper 1 Teaspoon
Ginger Garlic Paste 1 Tablespoon
Red Chilli Powder 1 Tablespoon
White Vinegar 2 Tablespoon
Tomato Ketchup 2 Tablespoon
Salt to taste
Oil for frying

Method:

1. Put boneless chicken, bread slices and white vinegar in a chopper and chop finely.
2. Put this mixture in a bowl and add chopped green chillies, crushed black pepper, red chilli powder, salt, chopped fresh coriander and tomato ketchup and mix well with your hand. 
3. Now make cutlets of this mixture (of any shape).
4. First dip the cutlets in egg white, then coat it with bread crumbs.
5. Now shallow fry till it turn golden brown.
6. Delicious Bohri Chicken Cutlets are ready to serve.

Nawabi Murgh

Ingredients:

Chicken 1 Kg
Onion 1 Large
Yogurt 1 Pao
Raw Papaya Paste 1½ Tablespoon
Whole Coriander Seeds 1 Teaspoon
Whole Cumin Seeds 1 Teaspoon
Whole Red Chilli 8-10
Almonds 8-10
Roasted Chickpeas 3 Tablespoon
Grated Coconut 1 Tablespoon
Ginger Garlic Paste 1 Tablespoon
All Spice Powder ½ Teaspoon
Oil ½ Cup
Salt to taste

Method:

• Cut onion into slices and fry till it becomes golden brown. Drain and keep aside.

• Dry roast whole coriander seeds, whole cumin seeds and whole red chilli. Now grind this roasted masala with almonds, roasted chickpeas and grated coconut.

• Now in chicken add fried onion, roasted and grinded masala, yogurt, raw papaya paste, ginger garlic paste, all spices powder and salt to taste.

• Marinate chicken for at least 3 hours or more. 

• In a pot, heat oil, add this marinated chicken. 

• Cover and let it cook on low flame till the oil appears and chicken gets tender.

• Give smoke of a coal. (Optional)

• Garnish with Julienne cut ginger.

• Serve with parathas and enjoy with your loved ones.

Chicken Malai Boti

Ingredients:

Chicken boneless ½ Kg (Cut into medium size cubes)
Yogurt 2 Tablespoon
Cream 2 Tablespoon
Crushed Red Chilli ½ Teaspoon
Crushed Black Pepper ½ Teaspoon
Raw Papaya 1 Tablespoon
Barbecue Sauce (Optional) 1 Teaspoon
Garlic 2 cloves
Oil ¼ cup
Mint leaves 10-15
Green chilies 2
Cumin seeds ½ Teaspoon
Salt to taste
Yogurt 1 Cup (for sauce)

METHOD:

• Blend green chilies, mint leaves and cumin seeds with 3 tablespoon of water and make a paste.

• Marinate chicken with all the remaining ingredients (mentioned above) and add 1 tablespoon of the paste.

• Leave it for at least 1 hour or more.

• In a pan, heat oil and fry marinated chicken on high flame for a minute (so that the chicken will remain juicy) then slow down the flame and let the chicken cook till it turns light brown.

For Sauce:

• Take 1 cup yogurt and add the remaining green chili paste in it mix well.

• Serve with sliced onion and sauce and enjoy with your family.

Chicken Burgers with French Fries

Ingredients:

For Chicken Burgers
Chicken Fillet 4
Black Pepper 1 Teaspoon
Mustard Paste 1 Tablespoon
Soya Sauce Dark 1 Tablespoon
DP Sauce 1 Tablespoon
Vinegar 1 Tablespoon
Garlic Powder ½ Teaspoon
Mix Herb ½ Teaspoon
Oil 2 Tablespoon
Salt to taste
Burger Buns 4
Cheese Slices 4
Salad leaves 4
Mayonnaise (According to your taste)
Ketchup (According to your taste)

For French Fries
Potatoes 4 medium size or according to your requirement
Corn Flour 3 Tablespoon
Salt to taste
Oil for deep frying

Method:

For French Fries

• Cut fries, blanch them (put them in hot water for a minute) and strain.

• Now put fries in a polythene bag, add corn flour and salt, shake well.

• Put in deep freezer for some time then deep fry.

For Chicken Burgers

• Marinate chicken fillet with salt, black pepper, mustard paste, soya sauce dark, DP sauce, vinegar, garlic powder and mix herb.

• Mix well and marinate at least for half an hour or more.

• In a frying pan heat 2 tablespoon oil, put the marinated chicken fillet on medium high flame for 2-3 minutes, cook from both sides.

• Now take the lower half of the bun, apply mayonnaise, put salad leaf, cheese slice and chicken fillet.

• Apply ketchup on the other half of the bun.

• Cover it on the lower half of the bun.

• Serve the yummy chicken burgers with crispy French fries, coleslaw and drink.

Saucy Macaroni

Ingredients:
Macaroni 1 Packet
Capsicum 2 medium (Cut in small cubes)
Carrot 2 (Julienne)
Cabbage 1 medium (Julienne)
Spring Onion 2 Chopped (leaves only)
Soya Sauce 2 Tablespoon
Vinegar 2 Tablespoon
Crushed Black Pepper 1 Teaspoon
Garlic 2 Cloves crushed
Oil 2 Tablespoon
Salt to taste

For Chicken Marination
Chicken 1 breast piece (Cut in cubes)
Corn flour 1 Tablespoon
Black Pepper Crushed 1 Teaspoon
Soya Sauce 1 Tablespoon
Salt to taste

For Sauce
Ketchup ½ Cup
Vinegar 4-5 Tablespoon

Method:

• Marinate chicken with corn flour, black pepper, soya sauce and salt.

• In a pot, add water, Macaroni and 1 Tablespoon salt. Boil till it gets tender. When it’s done, drain it and pass tap water through macaroni.

• In a pot, heat oil, add chopped garlic, when it gets brown. Add chicken and fry till it gets tender.

• Add vegetables, sauté for 3-4 minutes on high flame.

• Now add soya sauce, vinegar, black pepper and salt.

• Then add macaroni and mix well.

• In a separate bowl take half cup ketchup, add vinegar.

• Make a paste, add in the macaroni and mix well.

• Macaroni is ready, dish out and enjoy with your family.

Chicken Beetroot Curry

Ingredients:

Chicken ½ Kg
Onion 2 medium (Finely chopped)
Tomatoes 4 pieces
Carrot 1 piece
Beetroot 1 piece small
Red Chilli Powder 1 Teaspoon
Turmeric Powder ¼ Teaspoon
Coriander Powder 1 Teaspoon
All spice powder 1 Teaspoon

Cumin Seeds ¼ Teaspoon
Fenugreek Seeds ¼ Teaspoon
Black Seeds ¼ Teaspoon
Dry Fenugreek (Kasoori Meethi) 1 Tablespoon
Ginger (crushed) 1 tablespoon
Garlic (crushed) paste 1 tablespoon
Oil ¾ Cup
Salt to taste

Method:

• Blend peeled carrot, peeled beetroot and tomatoes.

• In a pot, heat oil, add onion, fenugreek seeds, black seeds, and cumin seeds.

• When the onion softens, add chicken.

• Let it cook for a minute or two (don’t stir) then over turn.

• Meanwhile in a little water add red chilli powder, turmeric powder, coriander powder and salt, mix well.

• Add this mixture and ginger garlic (crushed) in chicken. Fry well.

• When oil appears add the blended puree of carrot, beetroot and tomatoes. Fry well.

• When well fried add 2 cups of water.

• Keep on dum for 15-20 minutes.

• Add dry fenugreek and all spice powder.

• Serve with rice or chapatti and enjoy with your family.

Chicken Boti Roll

Ingredients:

For Parathas
Flour (Atta) 2 Cup
White Flour (Maida) 2 Cup
Oil 2 Teaspoon
Salt to taste

For Filing
Chicken Boneless (Small Cubes) ½ Kg
Yogurt 4 Tablespoon
Red Chilli Crushed 1 Teaspoon
Raw Papaya (Kacha Papita) or Meat Tenderizer 1 Teaspoon
Dry Fenugreek Crushed (Sookhi/kasuri meethi) 1 Teaspoon
Dry Mint Leaves Crushed 1 Teaspoon
Green Chillies (Finely Chopped) 2-3
Garlic Paste 1½ Teaspoon
Ginger Paste 1½ Teaspoon
Lemon Juice 2 Tablespoon
Oil 2 Tablespoon
Salt to taste
Oil for frying
Onion Rings

For Green Chutney
Fresh Coriander 1 Bunch
Mint Leaves ½ Bunch
Lemon Juice or Tamarind Pulp 4-5 Teaspoon
Green Chillies 3-4
Garlic Cloves 4-5
Salt to taste

Method:

• Blend all the ingredients mentioned above for green chutney and make a paste. 

• Mix all ingredients mentioned above for parathas and make medium soft dough, give rest for an hour.

• Marinate chicken with all the above mentioned ingredients for filing except onion rings for at least 2 hours.

• Put marinated chicken in a pan and fry on medium high heat till the chicken becomes tender and becomes dry.

• Make balls of the dough and roll.

• Cook slightly from both sides then apply 1 teaspoon oil on one side and fry.

• Now turn on other side and repeat the same procedure.

• Give beautiful color on both sides.

• Apply green chutney on paratha.

• Place the cooked chicken according to the size of paratha.

• Place onion rings and roll.

• Serve with green chutney and tomato ketchup.

Fried Chicken Liver

Ingredients:
Chicken Liver ½ Kg (Clean and cut in small cubes)

Yogurt 4 Tablespoon
Red Chilli Whole 4-5
Whole Coriander 1 Teaspoon
Turmeric Powder ¼ Teaspoon

All Spices Powder 1 Teaspoon
Dry Fenugreek (Kasori Meethi) 2 Tablespoon
Dry Mint Leaves (Crushed) 1 Teaspoon
Green Chillies 7-8
Garlic Paste 1 Tablespoon
Lemon Juice 4 Tablespoon
Oil 4 Tablespoon
Salt to taste

For Garnishing
Lemon cut in 2
Green chilli slit in ½

Method

• First of all dry roast whole red chillies and whole coriander and crush.

• Now marinate chicken liver with salt, yogurt, turmeric powder, garlic paste, crushed red chilli and coriander.

• Marinate for 1 hour or more.

• In a pan, heat oil, add liver fry on high flame till it changes color then add chopped green chillies.Mix well.

• Add all spices powder, dry fenugreek, dry mint leaves and lemon juice.

• Dish out and garnish with lemon and green chillies.

          Serve with chapatti or garlic rice and enjoy with your family.

Chicken Corn Soup

Ingredients:
Chicken with bones 250 grams
Spring Onion 2 pieces
Carrot 1 piece
Red Chilli Powder 1 Teaspoon
White Pepper Powder ½ Teaspoon
Black Pepper Crushed ½ Teaspoon
Sugar or Brown sugar 1 Teaspoon
Soya Sauce 2 Tablespoon
Vinegar ½ Cup
Corn Flour 3-4 Tablespoon (Mix in ½ cup of water)
Chicken Powder (optional) ½ Teaspoon
Egg 1
Garlic 2 Cloves
Ginger 1 small piece
Sesame oil or Vegetable oil 1 Teaspoon
Crushed corns (Tin packed) ½ Cup
Green Chillies 3-4
Salt to taste

Method:

Step 1: Prepare Stock

• In a pot take 4-5 glasses of water, add garlic, ginger, spring onion, carrot, salt and chicken. 

• Cook on very low heat, when ½ the water remains strain the stock.

• Separate the chicken from bones and shred it.

Step 2:

• In a pot put oil and sauté shredded chicken.

• Add stock, when starts boiling add crushed corns, soya sauce, vinegar (4 tablespoon), chicken powder and salt.

• Add corn flour and keep stirring till the required thickness achieved.

• Now beat 1 egg in a bowl and pour in the soup.

• Leave for few seconds, then stir a little and serve.

For serving:

• Finely chopped green chillies, dip in vinegar.

• Add 1 teaspoon red chilli powder in ¼ cup vinegar; add sugar or brown sugar 1 teaspoon and pinch of salt.

• Serve hot with spicy seasonings and soya sauce.

         Serving 5

Chicken Curry Recipe

Ingredients:
Chicken 1 kg
Onion 2
Tomatoes 2
Dahi 1 cup
Red chili powder 1 Teaspoon
Turmeric powder ½ Teaspoon
Coriander powder 1 Teaspoon
Whole garam masala 1 Tablespoon
Dry Fenugreek (Sookhi meethi) 1 Tablespoon
Green chillies 2
Fresh coriander
Ginger garlic paste 1 Tablespoon
Oil ½ Cup
Salt to taste

Method:

• In a pan, heat oil, fry ginger garlic paste till golden brown. 

• Add whole garam masala and onion fry till golden brown. 

• Add chicken and fry well. 

• Add tomatoes. 

• In a bowl add dahi, red chili powder, turmeric powder, salt, coriander powder and mix well. 

• Add this mixture in chicken and fry well for 5 minutes. 

• Add 1½ cup water and let it cook for 10 minutes on medium flame or till chicken tenderize. 

• Sprinkle dry fenugreek and add green chilies 

• Garnish with fresh coriander. 

         Serve with rice or chapatti
         Serving 6 

Delicious Arvi Chicken Recipe

Ingredients:

Chicken ½ Kg
Arvi 250 grams (Boiled & Peeled)
Onion 2 medium size
Tomatoes 3 medium size
Dahi 2 Tablespoon
Red chili powder 1 Teaspoon
Turmeric powder ½ Teaspoon
Cumin seeds (Zeera) 1 Teaspoon
Cinnamon Stick (Dar chini) 1 stick
Whole black pepper 7-8
Ginger garlic paste 1 Tablespoon
Oil ½ cup
Salt to taste

For garnishing:
Fresh coriander

Method:

• Wash chicken, apply dahi. Keep aside.

• In a pan, heat oil and fry sliced onion till it turn golden brown.

• Add garam masala (Cumin seeds, Cinnamon stick, Black pepper) and chicken, fry well for few minutes.

• Add ginger garlic paste and fry adding little water.

• Add finely chopped tomatoes, fry until the tomatoes are well mixed and form a smooth paste.

• Add a little water, salt and turmeric powder, fry well.

• Add red chili powder, fry well

• When oil appears on sides add 1 glass of water and let it cook on low heat for about 15 minutes or till the chicken gets tender.

• Once the chicken is tender add boiled arvi, cook for 5 minutes.

• Garnish with fresh coriander.

         Serve with chapatti or boiled rice and enjoy with your family.
         Serving 5

Chatpta Chicken Tikka

Ingredients:
Chicken 1 kg (8 to 12 Pcs)

Curd (Dahi) 4 Tablespoon
Red chilli crushed 1 Tablespoon
Chat masala 1 Tablespoon
All Spice powder (Garam masala powder) 1/2 Teaspoon
Raw papaya paste (Kacha papita) 1 Tablespoon
Maida flour 2 Tablespoon
Pinch of Tatri (Citric Acid)
Pinch of Red food color
Lemon juice 6 Tablespoon
Ginger garlic paste 1½ Tablespoon
Oil 4 Tablespoon
Salt to taste
Coal for smoke

Method:

• Wash and dry chicken pieces. Mark deep cuts.

• In a bowl, mix gently all the ingredients except oil and coal.

• Rub the mixture gently on chicken pieces and marinate for 2-3 hours.

• After marinating, steam the chicken then put it in a pan and pour oil.

• Let it cook on medium high flame till the color comes from one side then turn and give color from other side.

• Be sure the color is uniform from all sides.

• After the chicken cook perfectly give smoke of coal.

        Serve with paratha and chutney and enjoy with your family.

        Serving 5-6