Starters - NonVeg - Chicken 65

Starters - NonVeg - Dahi Lasoongi Chicken

Starters - NonVeg - Sticky Drumstick Chicken

Starters - NonVeg - Chilli Chicken Wings

Starters - NonVeg - Chicken Cutlet

Starters - NonVeg - Veeyanar Snyjal

CommonMeal - Starter - NonVeg - Tandoori Chicken

TANDOORI CHICKEN The most popular variation of grilled chicken in the Indian Cuisine!

Tandoori Chicken

Tips

Ingredients Quantity Chicken leg 4 No. Lemon juice 3 tsp. Red chili powder 2 tsp. Curd (Yogurt) As per taste Garlic paste 1 tsp. Ginger paste 1 tsp. Garam masala powder ½ tsp. Mustard oil 1 tsp. Oil For basting Salt As per taste

Serving 2 Preparation Time 5 mins Cooking Time 40 mins

• Skin the chicken and make diagonal incisions all over.
• Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.
• Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well.
• Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven. When chicken is almost done, baste it with oil, roast again till done.

• Serve hot with onion slices and lemon wedges.

Starters - Chicken Wings Fry

Chicken Wings Fry

Ingredients Quantity Chicken Wings 3 Eggs 1 Corn Flour 1 Tbsp All Purpose Flour 1 Tbsp Turmeric Powder 1/4 Tsp Chilli Powder 1 Tsp Ginger Garlic Paste 1/2 Tsp Garam Masala Powder 1 Tsp Salt To Taste Lime Juice 1/2 Tsp Oil To Deep Fry Ajinamoto 1/4 tsp

Serving 3 Preparation Time 3 mins Marination Time 30 mins(Optional) Cooking Time 10 mins

Method :

1

2

1. Pour enough vegetable oil into a pot or wok so that it is about 2 inches deep. Heat over medium-high oil reaches 350F. Pat chicken wings dry with paper towel. Mix all ingredients except oil. Coat chicken in slurry and then marinate it for 30 mins.
2. Place each piece into hot oil. Work in small batches, about 2-3 pieces at a time, depending on size of wings. When the chicken becomes golden and crunchy, remove from oil. Set finished chicken aside. Repeat with remaining chicken. When chicken is completely done.

Tips :

1. If desired, add some basil to the oil and fry until crisp, less than 1 minute. Add to finished chicken.
2. If you dont have time to marinate, Chicken will be fried twice. Fry for 8 minutes. Chicken will be a light golden color. Drain excess oil on paper towels. Set chicken aside for a few minutes (they will need to be fried again), while you do the first fry on the next batch. When the next batch has fried for 8 minutes, remove, and return original batch to oil and cook for an additional 8 minutes. Chicken will be golden and crunchy. Set finished chicken aside.

Lunch/Dinner - Non Veg Starters - Chicken Cutlets

Chicken Cutlets

Ingredients Quantity Chicken, Kheema 1/2 Kg Onion, Finely Chopped 2 Big Coriander Leaves 1/2 Cup Curry Leaves Few Corn Flour 2 Tbsp Ginger Garlic Paste 2 Tsp Garam Masala Powder 1 Tsp Coriander Powder 1 Tsp Cumin Seeds 1/2 tsp Salt To Taste Chilli Powder 2 Tbsp Turmeric Powder 1/2 Tsp Oil To Deep Fry

Method :

1

2

1. Mix all ingredients (excepts oil).Add little water to have pakoda kind of consistency.
2. Deep Fry till they turn brown in color.

Tips :

1. Watch out more Vada Recipes and combinatio Chutney Recipes .

Lunch/Dinner - Non Veg Starters - Chicken Masala Fry

Non_Veg_Chicken_Masala_Fry

Ingredients Quantity Chicken, skinless 1/4 kg Green chillies,sliced 2 Ginger Garlic Paste 1 tsp Onions,sliced 1 Medium size Turmeric Powder 1/2 tsp Chilli Powder 1/2 tsp Oil 2 Tsp Masala Garam Masala Powder 1/2 tsp Coriander Powder 2 tsp Coconut Powder 1 tsp Salt To Taste

Method :

1	2	3
4	5	6

1. Wash chicken and keep aside. To this add ginger garlic, chilli powder and turmeric powder. Mix well by adding little water. Let it marinate for minimum of 30 mins.
2. Heat pan. Add the marinated content in it and let it cook for 30 mins on medium heat or till the chicken is well cooked and water of gravy dries up.Separate the chicken pieces.
3. In the same pan heat oil and add onions, green chillies. Fry them till the onions becomes golden in color.
4. Add chicken pieces and cook for 5 mins.
5. Finally add "masala" ingredients to the mixture and stir well for 3 mins.

Tips :

1. An overcooked chicken is a dry chicken.
2. Don’t be tempted to have the chicken as soon as it’s out of the cooking. Resting for at least 15 minutes allows the juices to redistribute into the meat, making it moist and tender.

Lunch/Dinner - Non Veg Starters - Chicken Pepper DrumSticks

Chicken Pepper DrumSticks

Ingredients Quantity Chicken Drum sticks 4 Yogurt/Curds 1/2 Cup Ginger Garlic Paste 1 tsp Corn Flour 2 Tbsp Eggs 1 Pepper Powder 1 tsp Salt To Taste Turmeric Powder 1/2 tsp Chilli Powder 1 Tbsp Oil To deep Fry

Method :

1

2

1. In a bowl mix all ingredients except oil and chicken. Make a smooth batter out of it. Let it marinate for minimum of 1 hr.
2. Heat oil in a wok / kadhai. To cook marinated chicken, just lift out of the marinade and place into the oil. Don't rinse or dry with paper towels. Once the chicken becomes crispy, remove from oil and transfer it on paper towel.

Tips :

1. If marinating time is longer than one hour, place the marinating chicken in the refrigerator.The chicken can become mushy if marinated too long, as the acid breaks down the flesh.
2. Reduce oil in the marinade for more flavour. The best marinade (unlike the best salad dressing) is about half oil and half acid.
3. To cook marinated chicken, just lift out of the marinade and place on the grill or pan. Don't rinse or dry with paper towels.

Lunch/Dinner - Non Veg Starters - Chicken Fry

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Lunch/Dinner - Non Veg Starters - Fried Chicken Masala

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Lunch/Dinner - Non Veg Starters - Chicken Nuggets

Lunch/Dinner - Non Veg Starters - Chilli Chicken