Chicken Frankie

Ingredients
For the stuffing

• Chicken breast - 2(chopped into small cubes)
• Onions- 1medium size
• Tomatoes - 1
• Ginger garlic paste - 1 tbsp
• Chilly powder - 2 tsp or adjust
• Mint & coriander leaves - handful
• Aniseed powder - 1- 2 tsp
• Lemon few drops
• Salt to taste
• Oil - 1 -2 tbsp

For the dough

• All purpose flour - 2 cups
• Wheat flour - 1 cup
• Oil - 1 tbsp
• Curd - 2 tbsp
• Egg

Other ingredients

• Chopped onions
• Green chutney
• Lemon
• Chat masala
• Lettuce

Method
For the chicken - Add oil to the pan & fry onions till it becomes translucent. Add sliced tomatoes & fry for a minute. Now grind it to a smooth paste. Add some more oil to the pan on medium flame & saute ginger & garlic paste. Add the onion-tomato puree. Also add the chicken, aniseed powder, salt & the chilly powder. Fry well till it becomes thick. Now add the mint & coriander leaves & cook for few mints. Switch off the flame when it is done.

Preparing the dough - Except egg mix all the ingredients together & make a smooth dough(similar to chapatti dough). Leave it for at least 30 mins.
Then divide the dough into equal parts & roll it out like chapattis.
Now heat the tawa on medium flame & cook the roti both the sides.
Now pour a spoon of egg on top of the roti & flip it. Repeat the same for the other side.
Now the roti is ready.

Assembly of the Frankie - Place some chicken on the rotis & top it with green chutney.Add some sliced onion and lettuce. Sprinkle some chat masala & lemon juice. Now roll it tightly & put a tooth pick. Or you can use foil sheet or wax paper. Frankie is ready to enjoy.

Green chicken tikka

Ingredients
Group I

(1/2 cup of masala)

• Lemon juice (approximately from 1/4th of lemon)
• Green chillies - 6
• Mint - handful
• Coriander leaves - handful

Group II

• Chicken(cut into bitable pieces) - 1 chicken breast (skin out, without ribs)
• Yogurt - 1/4 cup
• Melted butter and olive oil - 1 tbsp
• Ginger and garlic paste - 1 tbsp
• Coriander powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Cumin powder - 1/4 tsp
• Pepper - 1/4 tsp
• Salt to taste

Method

• Grind the group I ingredients to a smooth paste.
• Mix all the group II ingredients together & add the group I paste.
• Mix well & marinate it for at-least 1-2 hour. This can be refrigerated for marination.
• Now preheat the oven to 400 degree fahrenheit.
• Thread the chicken pieces on the skewers & place it in the oven for 15- 20 minutes or till it is done.
• Do not forget to place the tray to catch the drippings.
• When the chicken is done, arrange it in the serving plate or tray. 
• Sprinkle some chat masala & serve it with onion rings.

Tips for the recipe - For restaurant style tikka or tandoori turn the oven to the broil mode & continue to broil for another 1-3 minutes. While doing this, the oven door should be open. Or else this can be grilled using a griller.

I grilled one batch of boneless chicken. And for the next batch(with bones) i used the oven(posted both the pictures).

I made yogurt side dish for this. here is the recipe:

Fry 1 or 2 pinches of kasuri methi in 1 spoon of olive oil & mixed it with slightly beaten yogurt(1/2 cup). Add a pinch of black salt, & regular salt if needed. Mix and serve.

Chicken curry

Ingredients(group I)

• Onion - 1
• Tomato - 1 big size
• Ginger- garlic paste - 2 tbsp
• Chicken - 250 grams with bones
• Chilly powder - 2 tsp or adjust
• Pepper (optional) - 1/4 tsp
• Coriander leaves - handful
• Salt to taste
• Oil - 2 tbsp

Dry masala(group II)

• Bay leaves - 1
• Ani star - 1
• Marathi moggu - 2 small pieces
• Cloves - 6
• Cinnamon - 1 inch

To fry & powder(group III)

• Coriander seeds - 2tbsp
• Cumin seeds - 1/2 tbsp
• Aniseed - 1 tbsp
• Cloves - 4
• Cinnamon - 1 inch
• Khus- khus - 1 tsp
• Cardamon - 2

Method

• Fry group III ingredients with little oil & make a fine powder. This is the spice powder.
• Heat oil in the wok pan on low flame. Add all the group II ingredients.
• Then add the ginger garlic paste. Fry till the oil separates. Now add onions & increase the flame to medium.
• Roast till the onion becomes golden brown & add the tomatoes with salt & chilly powder.
• Now add the chicken pieces & fry for another 5 minutes.
• Add enough water & allow the chicken to cook. when the chicken is done, finally add the spice powder & coriander leaves. 
• Allow to cook for 1 minute & switch off the flame.

Tips for the recipe - This gravy looks little water than the normal one. I add the entire spice powder for i love more spice in this curry. If you want very mild spice just adjust accordingly. This goes well with idly & dosa.

Chicken Curry

Ingredients (group I)

• Chicken - 250 grams (chopped into bitable size pieces)
• Onion - 1 (chopped lengthwise)
• Tomato - 1 big or medium size (chopped)
• Curry leaves - few
• Coriander leaves - 1 - 2 handfuls
• Chilly powder - 1/2 tsp (adjust)
• Turmeric powder - 1/4 tsp
• Chicken masala powder - 1 tsp
• Pepper - 1/4 - 1/2 tsp
• Cinnamon - 2
• Bay leaves - 2
• Cloves - 4
• Oil - 2 tbsp
• Salt to taste

To Grind (group II)

• Kush Kush - 1 tsp
• Aniseeds - 1 1/2 tsp
• Cardamom - 2
• Cloves - 3
• Cinnamon - 1 inch
• Coconut - 4 tbsp
• Garlic - 5
• Ginger - equal to garlic

Method

• Grind all the group II ingredients & keep it aside.
• Heat oil in the wok on high-medium flame. Put some cloves, cinnamon & bay leaves in the oil.
• Add curry leaves, chillies & onions. Fry for few mins & add tomatoes with salt, masala powder, turmeric pwd & chilly powder.
• When the tomatoes becomes mashy, its the right time to add the chicken pieces & fry for another 5mints.
• Now pour the grind masala & mix well. Add required amount of water. 
• Cover & cook till the chicken is done.
• Finally add the pepper & coriander leaves. Remove from the stove.
• This gravy goes well with roti.

I made the curry little thicker. You can remove it from flame at desire consistency, once the chicken is done.

Chicken Rasam

Ingredients

• Chicken - 1 split breast
• Tomatoes - 2 (pureed)
• Onions - 1 finely chopped
• Ginger garlic paste - 2 tbsp
• Chilly powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cinnamon - 1 - 2
• Curry leaves - few
• Mustard - 1/4 tsp

Group II

• Garlic - 4 crushed
• Green chillies 4 Crushed
• Coriander leaves - chopped

Group III (rasam powder)

• Cumin - 1 tsp
• Corinader seeds - 1 tsp
• Aniseeds - 1 tsp
• Pepper corns - 1 tsp

Method

• Make a powder of group III ingredients & keep aside. This the rasam powder needs to be added finally.
• Heat enough oil & add cinnamon, ginger-garlic paste on medium flame & fry till the oil separates.
• Now add onions & curry leaves. Fry till it becomes transparent.
• Add the pureed tomato & fry well. 
• Then add the chicken pieces, salt, chilly & turmeric powder.
• Fry for 5 mints & add enough water & cook the chicken.
• Using a slotted spoon, remove the chicken & cinnamon when its done & keep it aside. Chicken pieces can be fried later. 
• Heat enough oil to the pan & do the seasoning for the rasam by spluttering some mustard seeds & add all the group II ingredients & fry for few mints on medium flame.
• Pour the rasam in this & allow to boil for 2 mints. Add the rasam powder (group III) & switch off the flame.

I fried the chicken pieces & here is the recipe.

• Heat enough oil & add a tsp of ginger garlic(paste or chopped), onions (2- big), curry leaves(2-3 sprig), tomato (1big), & chilly powder. then add the chicken & fry well. Finally add some pepper & coriander leaves.

Tips for the recipe 

• No need to drain the rasam completely. Slotted spoon will work well for this recipe.
• A spoon of more oil will make this fry taste great.
• Add 1/2 tsp of sambhar power for the fry along with the chilly powder.

Shredded Chicken Masala

Ingredients
Group I

• Chicken - 1 breast split (cubed)
• Garam masala - 1 tsp
• Chicken masala - 1 tsp
• Ginger garlic paste - 2 tbsp
• Chilly powder - 1 tsp
• Turmeric powder - little
• Water - 1/2 - 3/4 liter
• Salt to taste

    
Group II

• Onion - 1 big size (chopped lengthwise)
• Tomatoes - 2 medium size
• Curry leaves - few
• Eggs - 2
• Ginger garlic paste - 1 tbsp
• Chilly powder - 1 tsp
• Coriander leaves - handful (chopped)
• Garam masala - 1/4 tsp
• Pepper - 1/4 tsp
• Salt to taste
• Oil as required

Group III (Dry masala)

• Black cardomam - 1 (crushed)
• Aniseed - 1/2 tsp
• Cloves - 6
• Cinnamon - 4 small pieces
• Anistar - 1 (broken)

Method

• Cook all the group I ingredients together in the pressure pan for 2 whistles.
• If you dont have a pressure pan, you can also cook it in the heavy bottom pan.
• Onces it is done, drain the water & allow the chicken to cool.
• Now shred the chicken with your hands carefully (do not mash it) & keep it aside.
• Heat oil in the pan & fry all the group III dry masalas.
• Then add ginger-garlic paste & fry till the oil separates.
• Add curry leaves, onions &  continue frying with some salt.
• When onion becomes light brown in color, add the tomatoes.
• Fry till the tomatoes becomes mashy.
• Add chilly powder & garam masala powder to it.
• Now add the shredded chicken & mix well.
• Break in the eggs along with coriander leaves & mix well till the eggs are cooked.
• Sprinkle some pepper powder & serve hot.

Tips for the recipe - Do not over fry the eggs. you can also soak the chicken pieces in the group I masala water for 30 minutes before cooking it. So that the chicken is soft & juicy.

Lemon chicken

Ingredients

• Chicken - 2 breast split (cut into 1 inch pieces)
• Garlic - 4 (finely chopped)
• Ginger - equal to garlic (finely chopped)
• Corn flour - 1 cup
• Egg - 1 (slightly beaten)
• Ginger-garlic paste - 1 tbsp
• Soya sause - 1 tsp
• Vinegar - 2 tsp
• Lemon juice - 1 - 1 1/2 tsp
• Lemon zest - 1 - 1 1/2 tsp
• Lemon rings - 6 (thinly sliced)
• Yellow food color - a pinch
• Green chillies - 8 (finely chopped)
• Spring onions - handful (diagonally chopped)
• Coriander leaves - handful
• Oil as required
• Salt to taste

Method

• Mix 1 tbsp of corn flour in 1 cup of water & keep it aside.
• Mix soya sause, salt, ginger-garlic paste, egg & chicken together. Keep it aside for 15 minutes.
• Now coat it with the flour &amp slightly tap it to remove excess flour; deep fry it or shallow fry it immediately.
• Heat 1 tbsp of oil & fry ginger & garlic.
• Then add green chillies.
• Now add vinegar, food color & corn flour water.
• When the mixture becomes slightly thick & saucy, add the lemon zest & juice.
• Also the chicken pieces.
• Give a final & quick mix by adding the spring onions, lemon rings & coriander leaves.

Tips for the recipe - Do not allow the chicken pieces to sit (not even few minutes) once it gets coated with the flour. Fry it immediately or else it will affect the crispiness & texture of the chicken pieces. Use light yellow color lemon(ripe) for good taste or else you may feel some bitter taste in the recipe. Also do not add the lemon juice before the sauce is ready.

Chicken Tikka Panni

Ingredients

• Sandwich bread - Different size of breads are available. I have chosen a longer variety.
• Chicken tikka Masala - 1 cup (approximately)
• Sandwich chutney - 2 - 3 tbsp
• Lettuce - 1/2 - 1 cup (chopped)
• Red onion - handful of chopped onions
• Tomato - handful of chopped tomato
• Chilly powder - 1/4 tsp
• Chat masala - 1/4 tsp
• Salt to taste

Method

• Divide the bread & toast it both the size with little butter. If you are using sliced bread then use 2 slices for one serving.
• Apply chutney on one side of both the bread slices.
• Now work with one slice of bread & finally use the other for covering the sandwich.
• Now place the chicken tikka masala on top of the chutney.
• Arrange the lettuce, onions & tomatoes over the tikka masala.
• Sprinkle some salt, chilly powder & chat masala.
• Cover it with the other bread slice which was filled with chutney.
• Serve immediately.

Tips for the recipe - Arrange it just before serving. Or else it makes the bread soggy & less tasty. You can adjust the quantity of ingredients to your taste.

Chicken Tikka Masala

Ingredient

• Chicken tikka 
• Tomato - 2 medium or big size
• Cream - 4-5 tbsp
• Ginger- garlic paste - 2 tsp
• Onion - 1/2 medium or small size (chopped)
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala - 1/4 tsp
• Orange food color - 1 or 2 pinches
• Tomato sause - 1 tsp
• Oil - 1-2 tbsp

Method

• Boil the tomatoes with little water & allow it to cool completely. 
• Now grind it & make a puree. Keep it aside.
• Heat oil in the pan & add the ginger garlic paste. Fry till the oil separates.
• Now add the onion & fry well.
• Pour in the tomato puree.
• Then add the masala powders (cumin powder, coriander powder, garam masala powder) food color & the sause.
• Mix well & add the chicken pieces.
• When the masala gets thicken, add the cream & mix well.
• Remove from fire & serve it as a side dish for rice & roti varieties.

Tips for the recipe - Whipping cream tastes good than half & half for this recipe. If you are using half & half, add 1/2 cup for this recipe. If you want to prepare lesser quantity of tikka masala, correspondingly reduce the quantity of tikka pieces.

Chicken Lolli Pop (Chilly flavoured)

Ingredients

• Chicken wing drumettes - 16 (with skin or without skin)
• Rice flour - 3/4 tsp
• All pupose flour - 4 tbsp
• Cornflour - 2 tbsp
• Egg white beaten - 1
• Chilly powder - to taste
• Salt to taste
• Pepper (sprinkle little)
• Green chillies - 10 - 15 (slit the chillies by keeping the bottom in tact)
• Oil for deep frying

To grind

• Garlic - 8
• Green chillies - 3
• Ginger - 1 inch
• Vinegar - 1 1/2 tbsp

Method

• Wash & clean the chicken. Drain the water completely.

• Hold the thin end of the chicken & the cut the skin surrounding all around the bone. 

• After cutting the skin, you can use a knife & slightly scrap the meat towards the other end & then use your fingers or directly use your fingers to push the meat all the way down.

• Grind all the group II ingredients together to a smooth paste & mix it with the1st eight ingredients in group I.
• After mixing it well, cover & refrigerate it for at least 1 hour.
• Then deep fry the chicken pieces on medium high flame.
• After adding the chicken pieces in the oil, add few slitted chillies in the same oil.
• Let the chillies get fried with the chicken.
• Remove the chicken from the oil when it is done.(It is not necessary to remove the green chillies from the oil, when you remove the chicken).
• Start frying the next batch of chicken. Remove the green chillies when it is completely fried.
• Now add the second batch of green chillies.(doest matter whether you remove the chicken pieces or not)
• Repeat the process till you finish frying all the chicken pieces.(by doing this oil is completely flavored by green chillies. So the chicken which gets fried in this flavored oil will taste good with nice flavor at the same time less spicy).
• Drain the excess oil & serve hot with lemon, fried green chillies, cucumbers & onions.

Tips for the recipe - After frying the green chillies are less spicy. You can try having  1 or 2 chillies along with the cucumbers & chicken. Take care, too much intake of green chillies may produce burning sensation. You can also marinate the chicken pieces over night. You can use the chicken with skin or skin out. The chicken shown in the above picture is with skin but normally I use skin out chicken for this recipe. 

Kadai Chicken Gravy

Ingredients

• Chicken - 1/2 Kg
• Dry masala - (cloves-6, cinnamon - 2 pieces)
• Yogurt - 1/4 cup 
• Kasturi menthi - 1 tsp
• Ginger-garlic paste - 1 tbsp
• Onion - 2 medium size (chopped)
• Tomato - 2 medium size (chopped)
• Green chillies - 8 (slitted)
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1 tsp
• Chilli powder - 1 1/2 tsps or adjust
• Coriander powder - 1 tsp
• Cumin powder - 1/2 tsp
• Coriander leaves - 3 tbsp 
• Curry leaves - 2 sprig
• Oil - 4 tbsp
• Salt to taste

Method

• Marinate the chicken pieces with turmeric powder, yogurt,salt & 1/ 2 tsp of chilli powder for 1 hour. 
• Heat oil & splutter dry masalas, onion, curry leaves and saute till golden brown. 
• Add ginger garlic paste & fry till the oil separates.
• Add chopped tomato, green chillies & salt. Fry till the tomatoes becomes mashy.
• Add the chicken pieces & fry well.
• Now add the garam masala powder, cumin powder & coriander powder.
• Fry well & add some water. 
• Cover it with a lid and cook it in medium flame till the chicken pieces are cooked.
• Finally add the pepper & the kasturi menthi.
• Remove it from the stove when it reaches the desired consistency.
• Garnish it with coriander leaves & serve hot with roti or pulav.

Tip for the recipe - Slitted & fried green chillies can be used for garnishing. This will enhance the flavor of the gravy.

Chicken, capsicum, onion dry fry

Ingredients

• Onion - 1 (cut into rings) 
• Capsicum (single color or different colors - cut into rings) - 13 rings 
• Oil for deep frying 
• Pepper to taste 
• Salt to taste 

To Marinate

• Chicken (boneless) - 3/4 kg chicken ( cut into bitable pieces) 
• Ginger garlic paste - 2 tbsp 
• Vinegar or lemon juice - 2 tbsp 
• Chilly powder - 1 tsp or to taste 
• Pepper - 1/4 tsp 
• Egg white - 2 egg 
• Corn flour - 2 tbsp 
• All purpose flour or maida - 3 tbsp 
• Salt to taste 

Method

• Wash & clean the chicken. 
• Drain the water completely. 
• Mix all other marination ingredients together to the chicken. 
• Let it sit in the refrigerator for at least 2 hrs. 
• Then deep fry the chicken pieces on medium high flame. 
• Remove the chicken from the oil when it is done & keep aside. 
• Heat 1 - 2 tsp of oil in the pan & add the onions with little salt. 
• Fry for 1 or 2 minutes & remove from the pan. Keep it aside. 
• Then add the capsicum with little salt & fry for 2 - 3 minutes. 
• Onions & capsicum should be little crunchy & not very soft. 
• Now add the chicken pieces & the sauted onions. Mix well. 
• Sprinkle some pepper & serve hot. 

Tip for the recipe - If you have time, you can marinate the chicken overnight & mix the egg 2 hours before deep frying. Do not over cook the capsicum & the onions for good taste.

Chicken Fry II

This kind of fry is easy to make when you want to prepare both the gravy & fry for your menu. You can make any kind of chicken gravy & just remove few pieces from the gravy & prepare this fry. Since the chicken pieces are already cooked, it takes comparatively less time for the preparation & it tastes really good. Whenever i prepare chicken gravy, I never miss to make this fry since every one in our family loves it.

Ingredients

• Cooked chicken pieces(from any gravy) - approximately 1/2 kg
  
• Chicken gravy - 1/4 cup
• Onion - 2 1/2 medium size (Chopped lengthwise)
• Curry leaves - 3 strings
• Tomato - 1 big size(chopped)
• Garlic - 3(chopped lengthwise)
  
• Chilly powder - 1/2 tsp (adjust)
  
• Pepper powder - 3/4 tsp
• Mustard -1/4 tsp
• Urad Dal - 1/4 tsp
• Coriander leaves - 2 tbsp(chopped)
  
• Oil - 5 tbsp
• Salt to taste

Method

• Heat oil in kadai, on high medium flame.
• Splutter mustard, urad dal & curry leaves one by one.
• Add garlic, onions and fry well, till it becomes brown in color.
• Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add chilly powder & salt.
• Fry for 1 minute.
• Now add the chicken pieces with the gravy & mix well.
• Keep frying the chicken for 2-3 minutes till it becomes slightly dry.
• Do not make it very dry.
• Add pepper, coriander leaves & mix well.
• Serve hot with rice.
  

Tips for the recipe - If you use the chicken pieces from the chettinad style curries , then it really tastes good. Even from any other gravy also works. Fry the onions well before adding the tomatoes. Do not neglect to add chilly powder and pepper, assuming that it is only to increase the spice level. Pepper actually adds more flavor & taste to the fry. If you don't add chilly powder, the the fry may taste little sweet because of the onions & tomatoes in the fry.

Chettinad Chicken Curry

Ingredients

• Chicken - 1 - 1 1/2 lb (Chopped into medium size pieces)
• Ginger-garlic paste - 2 tbsp
• Shallots - 3/4 cup (Chopped)
• Tomato - 1 big
• Curry leaves - 1 string
• Chilly powder/sambhar powder - 1 tsp
• Red Chillies - 2
• Mustard -1/4 tsp
• Urad Dal - 1/4 tsp
• Sesame oil - 3 tbsp
• Salt for taste

To Fry & Grind (for the masala)

• Cumin Seeds - 1 tsp
• Corriander seeds - 1 1/2 tbsp
• Shallot - 10 medium size 0r 15 small size
• Curry leaves - 1 - 2 springs
• Red Chillies - 6 or adjust
• Pepper Corns - 1/2 tsp
• Khus khus - 3/4 tsp
• Ani seed - 1 tbsp
• Cardamom- 2
• Cloves - 2-3
• Cinnamon - 2 inches
• Turmaric powder - 1/4 tsp
• Coconut - 1/4 Cup+2 tbsp

Method

• Except onion, turmaric powder & coconut, fry all the masala ingredients with little oil & keep it aside.
• Add some oil & fry onion.
• When it turns slight brown switch off the flame & add the coconut.
• Add the previously fried masala ingredients, with the onion masala & grind it with turmeric powder.
• Heat oil in kadai on high medium flame.
• Splutter mustard, urad dal, red chillies & curry leaves one by one.
• Add shallots and fry till becomes brown in color.
• Add ginger-garlic paste & fry till the oil separates
• Now add the tomato & fry till it becomes mashy.
• Add the chicken pieces & fry well.
• Add chilly powder & salt.
• Fry for 3 minutes or till the oil separates.
• Now add the grinded masala to the chicken pieces.
• Mix well & add water if needed.
• Cover & cook till the chicken pieces are tender.
• Remove it from flame, when the gravy reaches the desire consistency.

Tips for the recipe - Don't over fry the masala ingredients. Don't add too much of water to the curry & don't allow the gravy to cook for a long time. If it cooks for a long time, then the original flavor of the masala will be lost. Fry the chicken well in the masala, so that it is half done already. It will become tender soon in the gravy.

Tandoori Chicken

Ingredients

Group I

• Garam masala - 1/4 tsp
• Red chilly powder - 1 tbsp
• Lemon juice - 2tbsp
• Salt to taste

Group II

• Yogurt - 1 cup
• Chicken - 4 chicken legs with thighs (skin out)
• Melted butter and olive oil - 2 tbsp
• Ginger and garlic paste - 2 tbsp
• Coriander powder - 1 tsp
• Garam Masala - 1 tsp
• Cumin powder - 1 tsp
• Orange red Color - few pinches
• Turmeric powder - 1/4 tsp
• Red Chili Powder - 2 tsp or to taste
• Lemon - 1 1/4 tbsp
• Pepper - 1/2 tsp
• Chat masala - 1/4 - 1/2 tsp
• Red Onion - 1
• Salt to taste

Method

• Wash and clean the chicken.
• Mix all the group I ingredient together.
• Use sharp knife, cut slashes in the flesh.
• Now rub the group I masala into the flesh.
• This allows the masala to penetrate. Leave it aside for 30 minutes.
• Except chat masala, chicken and onion, mix all other group II ingredients together.
• Spread this masala over the marinated chicken evenly.
• Place it in the tray, in which you are going to marinate the chicken.
• Repeat the process for all the chicken pieces & arrange it in the marination tray.
• Pour the excess mixture evenly on top of the chicken placed in the tray.
• Cover the tray & refrigerate it for at least 3 hrs.
• Line the oven's center grill/ second layer grill (from the bottom) with aluminum foil.
• Make holes in the aluminum foil, using a fork for the drippings to flow down.
• Place aluminum foil or any tray in the bottom grill to catch the drippings.
• Preheat the oven to 400 F and place the chicken.
• Cook the chicken for 30 minutes and or till it is  done.
• Now remove the chicken pieces & sprinkle the chat masala.
• Serve it with onion rings/ ketchup or green chutney.

Tips for the recipe - Keep flipping the chicken in the last 5 minutes. This will help the chicken to cook evenly. Make sure that water should not get collected around the chicken while it is cooking. If the water gets collected, then make the holes much bigger for the dripping to flow down. Do not over cook the chicken. It may make your chicken hard and dry. You can marinate the chicken overnight, in the fridge for good taste. It is good to cover the marinated chicken while keeping it in the refrigerator.

Chicken Tikka

Ingredients

• Yogurt - 1 cup
• Chicken - 1.25 - 1.50 lbs (boneless)
• Garam Masala - 1 1/2 tsp
• Melted butter and olive oil - 3 tbsp
• Ginger and garlic paste - 3 tbsp
• Coriander powder - 1 tsp
• Cumin powder - 1/4 tsp
• Orange Color - few pinches
• Turmeric powder - 1/4 tsp
• Red Chili Powder - 1 1/2 tbsp or to taste
• Lemon - 2 1/2 tbsp
• Chat masala (optional) - 1/4 tsp
• Red Onion - 1
• Salt to taste

Method

• Wash and clean the chicken.
• Chop it into bitable cubes (3/4 inch).
• Except chat masala and onion, mix all other ingredients together with the chicken.
• Marinate the chicken for atleast 3 hours in the refrigerator.
• Thread the marinated chicken cubes onto skewers, leaving 1/4-inch gap between each piece.
• Line the oven's center grill with aluminum foil.
• Make small holes in the aluminum foil, using a fork for the drippings to flow down.
• Place aluminum foil or any tray in the bottom grill to catch the drippings.
• Preheat the oven to 400 F and place the skewers.
• Cook the chicken for 10 minutes and turn the skewers over carefully, so that the chicken cooks evenly.
• Let it cook for another 10 minutes.
• Remove the chicken when it is tender and little dry.
• Place the chicken in the serving dish and sprinkle chat masala.
• Garnish it with red onion rings and lemon.

Tips for the recipe - You can marinate the chicken overnight, in the fridge for good taste. It is good to cover the marinated chicken while keeping it in the refrigerator.While threading the chicken pieces, don't pour all the excess masala on top of the chicken pieces.It will take time to dry up in the oven. In the mean time, the chicken may become hard. Do not cook the chicken for more than 25 minutes(or maximum 30 minutes). It may make your chicken hard and dry.Keep flipping the chicken in the last 5 minutes. This will help the chicken to cook evenly. Make sure that water should not get collected around the chicken while it is cooking. If the water gets collected, then make the holes much bigger for the dripping to flow down.

Chilly Chicken

Ingredients

• Egg white - from 1 large egg
• Oil for deep frying

To Marinate

• Chicken with bone or boneless - 1/2 kg chicken ( cut into bitable pieces)
• Curry leaves - 1 spring (chopped)
• Green chillies - 2 (thinly chopped)
• Ginger garlic paste - 1 1/2 tbsp
• Orange red food color - 1-2 pinches
• Rice four - 1/4 tsp
• Vinegar or lemon juice - 2 tbsp
• Chilly powder - 1 tsp or to taste
• Pepper - 1/4 tsp
• Cumin seeds - a pinch
• Corn flour - 2 tbsp
• All purpose flour or maida - 3 tbsp
• Salt to taste

Method

• Wash & clean the chicken.
• Drain the water completely.
• Rub the cumin seeds between the palms of your hand & add it to the chicken.
• Mix all other marination ingredients together to the chicken.
• Let it sit in the refrigerator for at least 2 hrs.
• After 2 hours mix the egg white & leave it for 15 minutes.
• Then deep fry the chicken pieces on medium high flame.
• Remove the chicken from the oil when it is done.
• Drain the excess oil & serve hot with lemon & onion.

Tip for the recipe - If you have time, you can marinate the chicken overnight & mix the egg 2 hours before deep frying.

Chicken Manchurian

Ingredients

• Ginger - 1 1/2 tbsp (chopped finely)
• Garlic - 1 1/2 tbsp (chopped finely)
• Green chillies - 2-4 (chopped diagonally)
• Chilly Sause - 3 tbsp or adjust
• Soya sause - 1 1/2 tbsp
• Vinegar - 1 tbsp
• Tomato sause - 2 tbsp
• Pepper - 1/4 tsp
• Water - 1/2 liter
• Corn flour - 1 1/2 tbsp
• Salt to taste
• Oil for deep frying
• Spring onions or coriander leaves for garnishing

To Marinate

• Chicken (boneless) - 300 grams (cut into bitable pieces)
• Ginger garlic paste - 1 tbsp
• Vinegar or lemon juice - 2 tbsp
• Chilly powder - 1 tsp or to taste
• Egg white - from 1 small egg or adjust
• Corn flour - 1 1/2 tbsp
• All purpose flour or maida - 2 tbsp
• Salt to taste

Method

• Wash & clean the chicken.
• Drain the water completely.
• Mix all other marination ingredients together to the chicken.
• Let it sit in the refrigerator for at least 30 minutes.
• Then deep fry the chicken pieces on medium high flame.
• Remove the chicken from the oil when it is done & keep it aside.
• Heat 2-3 tbsp of oil & add ginger, garlic, green chillies one by one.
• Fry till it is slightly brown.
• When ginger & garlic starts changing the color, soon add the vinegar, soya sauce & chilly sauce.
• Add the chicken pieces & saute well.
• Now add the tomato sauce.
• Mix the corn flour in half a liter of water & add it to the chicken.
• Add salt.
• Mix well & allow it to boil.
• Add 1/4 cup of water if necessary.
• The sauce mixture will start thickening.
• Switch off the flame when the sauce thickens & reaches the desire consistency.
• Add pepper & coriander leaves/spring onion.
• Mix well & serve hot.

Tip for the recipe - The deep frying mixture shouldn't be very watery. Squeeze out the water completely from the chicken after washing it. Add the egg white little by little till you get good consistency. Do not add more than 1 small egg.