Chicken Handi

Chicken – ½ kg (boneless breast piece, cut it to cubes)

Ginger – 1 piece

Garlic – 5-6 cloves

Green chili – 4

Tomato – 2 (big)

Onion – 1 (big)

Tomato paste – 3 tbsp (optional)

Chili pwd – 1 tsp

Coriander pwd – 1 tsp

Cumin pwd – 1 tsp

Turmeric pwd – ½ tsp

Garam masala pwd – 1 tsp

Yogurt (curd) – ½ cup

Coriander leaves

Fresh cream – 4 tbsp

Oil – ¼ cup

Butter – 3 tbsp

Salt – to taste


Grind ginger, garlic, green chili and tomato and keep it aside.

Heat oil and butter in a pan, add onion and saute till transparent.

To this add the chicken and salt and cook the chicken on medium high flame till the chicken becomes half cooked and the colour changes to light brown. To this add the grinded mixture and tomato paste and cook till oil appears on top.

Add all the spice powders and mix well. Cook till the raw smell disappears.

Add curd and cook till chicken is completely done adding ¼ cup of water.

To this add coriander leaves and fresh cream and mix well. Serve hot.



Chicken Braided Bun

Ingredients for the dough:

Flour-3 cups

Yeast(instant)- 1 tsp

Baking Powder- 1/4 tsp

Salt- 1 1/2 tsp

Sugar- 1 tsp

Oil- 4 tbsp

Butter- 2 tbsp

Water and Milk – 1/2 cup + 1/2 cup lukewarm.

*Take flour add salt , baking powder, yeast, oil, sugar and butter.

*Heat the water and milk till lukewarm.

*Knead the dough pounding as much as you can.

*Put the dough in a greased bowl so oil covers the dough all over and place a warm towel and let it rise for 45 minutes.

*Once risen knead the dough again for 2-3 minutes. make into small balls.

Filling Ingredients:

Chicken – 1/4 kg boneless shreaded

Potato- 1 big boiled and mashed

Onion- 1 chopped

Cumin Powder- 1/2 tsp

Coriander – chopped

Lemon Juice- 1 tsp

Green Chillies- chopped (optional)

Red chilly Powder- 1/2 tsp

Butter – 2 tbsp

*Heat butter in a pan, add chopped onion , fry till soft.

*Add the shredded chicken and potato, add salt and pepper, cumin powder, red chilly powder and coriander .

*Add lemon juice mix well and cook for a few minutes.

Final Step:

Roll out the rough into what ever shape you want . Fill in the mixture in the center and then close it up.

Place the buns on a greased tray and apply egg wash and sprinkle with sesame seeds(optional).

Bake at 180*C for 15 minutes.


Imperial Chicken


4 tbsp maida/ all purpose flour
2 tbsp cornstarch/cornflour
2 tbsp red chili powder
2 tbsp ginger garlic paste
2 eggs
1 tbsp cumin powder
2 tsp garam masala
1 tsp coriander powder
Juice of 2 limes (or to taste)
3 green chilies, finely chopped
1/4 tsp red food colour,optional ( I used it)
Salt to taste
1 kg chicken, boneless
2 tsp rice flour
Oil for deep frying.


In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick.
Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours. Just before frying add rice powder.
Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time.
Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the colour of the coating will change from red to brown, if you used food colour.
Drain on paper towels and serve hot with a few lime wedges & onions rings.

When frying do not reduce the heat to very low because the chicken coating will get soggy at the same time frying in very high heat will give you partially uncooked chicken which you wouldn’t want.

Butter Chicken

400 to 500 grams of chicken
½ to ¾ tsp red chili powder
1 tsp ginger garlic paste
Salt as needed
1 to 2 tbsp yogurt
½ to ¾ tsp garam masala
Little turmeric
ingredients for gravy
1 tbsp. butter or Oil
1 cups cubed onions, 3 medium
1.5 cups finely chopped deseeded tomatoes (3 large)
salt as needed
10 to 12 cashew nuts / kaju
½ to ¾ tsp. garam masala powder
½ to ¾ tsp. kashmiri red chilli powder
1 tsp. coriander powder
½ tsp. sugar(optional)
1 ½ tbsp. Butter
1 bay leaf
3 green cardamom
2 to 3 cloves
1 small cinnamon stick
1.5 tsp ginger garlic paste
½ tsp. kasuri methi/fenugreek leaves.
3 tbsp cream( for restaurant style).


Marinate chicken with ingredients mentioned under marination. Set aside till we need it. Overnight marination is needed to yield restaurant style dish.
Heat 1 tbsp butter or in a pan, fry onions till the raw smell goes away
Saute tomatoes with salt.
Add chili powder, masala powder and coriander powder along with cashews. Saute until the raw smell goes away.
Cool and blend together with ¾ to 1 cup water.
Making butter chicken masala
Heat the pan with more butter and fry cinnamon, cloves, bay leaf and cardamom.
Add ginger garlic paste and fry till the raw smell goes off.
Add marinated chicken and saute on a medium high until the masala dries up.
Pour the onion tomato puree, adjust as needed chili powder and masala powder. Also adjust the consistency of gravy by adding more water if needed.
Cook until the chicken turns tender.
Add kasuri methi and stir.
Add cream and stir well. You can skip cream if using little more of cashews to the puree.
Add chopped coriander leaves.

Serve with hot Roti , Naan or Zeera Rice.

Chicken Filled Rice Cakes


Turmeric Leaves.

For the base:

Boiled rice- one cup (soaked in warm water)


For the Filling:


Green Chillies-5

Ginger and Garlic Paste-  1 tsp.

Grated coconut- 1/2 cup

Chicken minced- 250 grams

Turmeric Powder- 1/4 tsp

Coriander leaves- a handful

Salt to taste.

oil-4 tbsp


Soak boiled rice overnight in warm water. And then grind it into a fine paste with salt(it should not be watery ).Set aside.

Take a wok pan and add oil, onions,green chilles and fry well until soft and brown.Then add ginger garlic paste to it and cook it until the fowl smell disappears. To this then add chicken mince, grated coconut , turmeric powder and salt and cook it on low heat until the water content evaporates. Turn off the flame and set aside to cook.

Take the Turmeric leaves and wash them well with water, dry them and set them on a flat surface and use a roller pin to flatten it out.

Then to the Turmeric leaves , use the rice paste and spread it thin across the whole leaf with your bare hands.To this then add the chicken filling on half the part of the leaf and fold it.

Then you can steam these or cook in pan until the rice cakes are cooked. In the above picture i have actually microwaved the content for one min first and then cooked it on the pan.(note do not burn the leaves while using the pan).


Chicken in Garlic Sauce


For the Batter:

Chicken- 500 grams-750 grams (boneless)

All purpose flour- 5 Tbsp

Cornflour/Corn starch- 2 1/2 Tbsp

Baking Powder- 1/4 tsp

Salt- 3/4 tsp

White Pepper- a pinch

Sugar- a pinch

For the garlic sauce:

Garlic chopped-2 Tbsp

Ginger chopped- 1 Tbsp

Green Chillies (finely chopped)- 4

Coriander leaves- 1/4 bunch

Tomato- one large chopped or puree

Hot & Sweet sauce – 3 1/2 Tbsp

Salt- 1/2 tsp

Sugar- 1/2 tsp

Dipy’s 8×8 – 2 1/2 Tbsp

Lime – 1/2


Mix all the batter ingredients with little water. Dip the boneless chicken in the batter and deep fry in hot oil until golden brown.Set the chicken aside.

Take a sauce pan and add 1 Tbsp oil, fry chopped garlic, ginger, chillies. Then add the tomato and the rest of the ingredients. Finally add lime juice and toss the chicken in the garlic sauce. Garnish with coriander leaves or Spring onions.

Goes well with fried rice or any Chinese dish.


Tandoori Grilled Chicken

Ingredients for the first marination:
Chicken Tandoori Pieces 7-8 Nos
Chilly powder- 3 Tsp
Lemon- 2 Tbsp + 1 Tsp

Ingredients for the second marination:
Coriander powder-2 Tsp
Yogurt- (hung curds for 1/2 hour of use)- 12 Tbsp
Zeera powder- 2 Tsp
Garam masala powder- 1/2 Tsp
Ginger Garlic Paste- 2 Tsp
Kasuri Methi- 2 Tsp
Oil- 4 Tbsp
Pepper powder- 2 Tsp
Turmeric Powder- 1/4 Tsp.


Clean and cut two to three slits on each piece of chicken.
Apply the ingredients of the first marination . Keep aside for 20 mins.
Mix the ingredients of the second marination in another bowl. Apply this all over the chicken.Make sure to apply well in between all the slits inside.
Dust it with corn flour
Pre heat the oven to 200*C cook the chicken for 20 mins on one side. Apply (base) melted butter in between.
Turn the chicken to cook again for another 15-20 mins or till done.
Serve with onion salad and mint dip.