Ingredients Required for Preparing Chicken Chettinad

• 1 kg chicken, (medium size pieces)
• 1/4 kg finely sliced onion
• 2 big tomatoes
• 5 tbsp of oil
• 2 cardamoms
• 1 inch cinnamon stick
• 4 cloves
• 1 tsp turmeric powder
• 1 tsp each cumin, jeera
• salt as required
• 4 tbsp coriannder leaves chopped

For Grinding

• 6 small onions
• 1 cup coconut chopped
• 1 tsp black pepper corns
• 6 – 8 pods garlic
• 4 inch ginger
• 1 tsp each cummin seed, jeera
• 10 dried red chillies

Method for Preparing Chicken Chettinad

1. Take the ground ingredients and marinate the chicken pieces for about 20 minutes.
2. Take a non-stick pan, add 5 tbsp oil and heat it.
3. Add items cinnamon stick, cloves, cardamoms, cumin, and jeera to the pan and fry for 30 seconds.
4. Now add sliced onions to it and fry till it becomes pink.
5. Next add the tomatoes and fry till the oil separates.
6. Now add the marinated chicken and turmeric powder and mix it throughly.
7. Add salt as per the taste after 10 minutes
8. Add 1/2 cup water and covet it.
9. Leave it for cooking
10. Garnish with coriander leaves.

Ingredients Required for Preparing Chicken Dopiaza

• 1 kg Chicken
• 1/2 kg Onions (cut into rings)
• 250 gms Yogurt
• 2 tsp Chilli Powder
• 25 gms whole Garam Masala
• 2 tsp Salt
• 1 tsp Turmeric (Haldi)
• 1 tsp Garam Masala Powder
• 1 tsp Coriander Powder
• 250 gms Tomato Puree
• 250 gms Oil
• 4 boiled Eggs

Method for Preparing Chicken Dopiaza

1. Heat oil in a wok (kadhai) and add whole garam masala to it.
2. On a grinder, take the yogurt, fried onions, blend it together and add into the kadhai.
3. Add, ginger-garlic paste to the mixture and garam masala and cook for a while.
4. Add, the remaining spices, mix well, and allow it to stand for sometime.
5. Then, add tomato puree and water and bring the gravy to a boil.
6. Add the chicken to the gravy, and cook for 10 minutes, till soft.
7. Before you turn off the heat, add the eggs, and the sliced onions and bring the dish to boil.
8. Serve hot.

Ingredients Required For Preparing Chicken Biryani

• 1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam Masala (whole)
• 4 tsp Garam Masala Powder
• 50 gm Butter
• 4 tsp Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves

For the marinade :

• 1-1/2 tsp Red Chilli Powder
• 2 tsp Ginger (chopped)
• 2 tsp Garlic (chopped)
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 1 cup Yoghurt
• Salt

For garnishing:

• 1/2 gm Saffron (dissolved in 1/2 cup milk)
• 2 tbsp Rose Water

Method For Preparing Chicken Biryani

1. Put all the ingredients of the marinade in a bowl and mix well.
2. Add chicken pieces to it and leave for an hour.
3. Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
4. Cook the rice until 3/4 th is done, drain and keep it aside.
5. Heat oil in a thick bottomed pan and add remaining whole garam masala.
6. Allow it to crackle, add sliced onions and cook it till light golden brown.
7. Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice.
8. Cook for 5 minutes, combine marinated chicken with it.
9. Cook until chicken is tender.
10. Place alternate layers of chicken and rice.
11. Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.
12. Carefully end it with the rice layer topped with saffron & rose water.
13. Cover and seal it with an aluminum foil.
14. Cook it further on low flame for 10-12 minutes.
15. Chicken Biryani is ready to serve.

• 750 gms – boneless chicken pieces
• 2 cups – thick curd
• 2 tbsp – fresh cream
• 4 – green chillies (made into a paste)
• 3 tsp – ginger garlic paste
• 1 tsp – red chilli powder
• 2 tsp – cumin seed powder
• 1 tsp – garam masala powder
• 8 to 10 – fresh mint leaves (coarsely crushed)
• few drops of orange colour (till you get the desired colour)
• 5 to 6 tbsp – oil (for greasing and basting)
• salt to taste

Method for Preparing Chicken Tikka

1. Wash the chicken pieces.
2. Pat dry with a clean napkin.
3. Tie curds in a fine muslin cloth and hang for about 40 minutes to remove the excess water.
4. In a bowl mix curds, fresh cream, ginger garlic and green chilli paste, red chilli powder, cumin seed powder, garam masala powder, coarsely crushed mint leaves, drops of orange colour and salt to taste.
5. Mix well. Marinate the chicken in the curd mixture for an hour.
6. Grease the skewers.
7. Thread the chicken pieces on the greased skewers or place the chicken pieces on the greased wire tray in the oven, with another tray below it (to collect the liquid that drips).
8. Occasionally baste each chicken piece with few drops of oil and turn at regular intervals to ensure that it cooks evenly.
9. Serve hot with onion kachumbar, lemon wedges and mint dip.

• 1 cup rice
• 1 tbsp salt
• 120 gm oil
• 2 tsp garlic paste
• 1 cup spring onions-chopped fine
• 3/4 cup cooked and finely chopped chicken
• 2 tbsp celery-finely chopped
• 2 tsp soya sauce
• 1 tbsp vinegar
• 1 tsp chilli sauce

Method For Preparing Chicken Fried Rice

1. Boil the rice with 1 tsp salt and 1 tbsp oil, till ‘bite-like’. Drain and rinse under cold water. Leave in the colander and work 1 tbsp oil into it.
2. Heat the rest of the oil and sauté the garlic and onions, till onions are a light brown.
3. Add the chicken and stir-fry till well mixed.
4. Add the Soya sauce, vinegar and chilli sauce, mix well and add the rice.
5. Stir till rice and chicken are well mixed and serve.

• 1 chicken – skinned and jointed
• 2 tbsp oil/ butter
• 2 ground onions
• 1/2 tsp kashmiri mirch
• 1 1/2 tbsp roasted, ground fennel seeds
• 1 tsp ginger powder
• 3 large tomatoes – skinned, deseeded and chopped
• 2 cloves
• 2 large cardamoms
• 350 ml water/ stock

Method for Preparing Chicken Curry

1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
2. In the same oil, saute onions until golden brown in color. Add the chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
3. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
4. Return chicken to the pan and simmer over a gentle flame until tender.
5. Strain the juices and serve with the chicken.