Chicken Shashlik
 
Ingredients:
Boneless chicken breast 1.5-2 lbs.
Red onions 2
Bell pepper 2 large
Tomatoes 4 large
Red chili powder 1 tbsp.
Salt 1 tbsp.
Crushed garlic 2 tbsp
Crushed ginger 1 tbsp
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Lemon Juice 2 tbsp.
Soy sauce 1/2 cup.
Yogurt 1/2 cup

Method:
Prepare marinade: 
•In a large bowl, combine yogurt, soy sauce, lemon juice, red chili powder, salt, crushed garlic, crushed ginger, coriander, and cumin - and mix well
•Cut boneless chicken breast into squares (roughly 2 inches x 2 inches)
•Add chicken to the marinade and set aside for 1 to 2 hours
•Cut onions into four pieces each,Cut tomatoes into four pieces each,Cut bell pepper into square slices (remove the seeds) 
•Preheat oven to 450 degrees
•Remove chicken cubes from marinade and put in a baking pan 
•Cover with foil and bake for 30 minutes
•Check to see if chicken juice is running clear - if not, bake for additional 15 minutes
•Remove foil, add tomatoes, onions, and bell pepper and broil on low heat for 15 minutes (or longer if desired) to brown the chicken and dry excess water
Serve with steamed or brown rice, Naan, or garlic bread 


Dum Ka Murgh

Ingredients:
1 kg chicken cut into karahi pieces
50 ml yoghurt
1 tsp cumin seed
1 tsp lemon juice
1 tsp all spices
1 tsp ginger/garlic paste
1 tsp red chilly
1 tsp green masala paste (coriander leaves, mint leaves and green chillies paste)
2 tsp onion seeds (kalonji)
2 tsp chopped fried onions
2 boiled eggs
50 gms peas
250 gms tomatoes, chopped
2 medium size potatoes, boiled
1 tsp salt
2 tomatoes, sliced for garnishing
2 tsp chopped coriander, for garnishing
2 green chillies, for garnishing

Method:
•Marinate chicken with yoghurt, lemon juice, red chilli, all spices, onion seeds, ginger/garlic paste, fried onion, salt and green masala paste for 30 minutes.
•Add the remaining ingredients and roast in the oven, moving regularly till chicken is cooked.
•Garnish with tomatoes, coriander and green chillies and serve with naans.



Fried Chicken and Cheese Balls
 
Ingredients:
12 slices of bread
250 gms chicken (boiled and shredded)
½ cup boiled peas
4-5 tbsp cheddar cheese
1 tsp salt
1 tsp black pepper powder
3 eggs (beaten)
1 ½ cup bread crumbs
2 tbsp Soya sauce
Water for dipping bread slices

Method:
•In a bowl add chicken, peas, cheese, salt, black pepper and Soya sauce.
•Mix well. Soak a slice of bread in water.
•Drain the excess water.
•Put a bit of the chicken mixture into the centre of the slice and make a ball.
•Repeat the procedure with all the bread slices and chicken mixture.
•Refrigerate the chicken balls for 30 minutes before frying.
•Heat the oil in a deep frying pan.
•Dip the chicken balls in the beaten eggs and roll them in the bread crumbs.
•Deep-fry until golden brown.
Serve hot with tomato ketchup.



Chicken Curry with Cashews
Ingredients:
1/4 cup unsalted butter
2 medium onions, finely chopped
2 large cloves garlic, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2) pound chicken, cut into serving pieces
1 (14.5 ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews
3/4 cup plain whole-milk yogurt
Cooked basmati or jasmine rice
Chopped fresh cilantro

Method:
•Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides.
•Cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. •Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
•Add chicken and cook, stirring to coat, 3 minutes. •Add tomatoes, including juice, and cilantro and bring to a simmer.
•Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
•Just before serving: Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes. 



Grilled Tandoori Chicken

Ingredients:
1 (3 pound) chicken, cut into 8 pieces and skin removed
3 tablespoons lemon juice
1 1/2 tablespoons water
1 1/2 teaspoons salt
1/4 teaspoon ground turmeric
1/2 cup plain yogurt
2 large garlic cloves, chopped
1 tablespoon chopped fresh ginger
1 1/4 teaspoons ground coriander
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
3 tablespoons cooking oil 


Method:
•Light the grill.
•Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals.
•In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric.Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.
•Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat.Let marinate for 10 minutes.
•Grill the chicken over moderately high heat, basting with oil, for 10 minutes. •Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks. 



Murgh Madrasi 

Ingredients:
Boneless Chicken 1 lb (cubed)
Corn flour (corn starch) 1 tbsp
1 egg white
Tomatoes 2 lb
Onion – half (pureed in blender)
Garlic paste 1 tsp
Ginger paste 1 tsp
Fresh green chillies 6-8
Whole black pepper corns 6-8
Whole red pepper (dry) 6-8
Cream 4 oz.
Salt
Ground Black Pepper
Ground Red Pepper
Crushed red pepper
Cumin (1/4 tsp)
Corriander powder (1/4 tsp)
Cilantro leaves
Cooking oil

Method:
Marinate chicken: 
•Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt.
•Coat the chicken cubes in the mixture.
•Cover and place the chicken in the refrigerator for at least 30 minutes.
Prepare paste:
•Heat 2 tbsp oil in a wok.
•Slightly sautee the onion puree in oil.
•Add the black pepper corn, garlic, and ginger. •Add all the dry spices.
•Fry the masala for a few minutes and add pureed tomatoes.
•Cover and let simmer on low heat.
Cook chicken:
•Heat enough oil in a wok.
•Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).
Combine chicken and paste:
•Add the fried chicken to the paste.
•Also add the whole red and green chillies.
•Let simmer for 15 minutes.
•Add cream and sprinkle with cilantro leaves just before serving.