Ingredients:

chicken 500g
bay leaves 2
butter 100g
cinnamon 4g
methi (fenugreek) powder 3g
garlic paste 60g
ginger paste 40g
finely chopped ginger 10g
bajra powder 3g
vegetable oil 60g
onions paste 200g
chili powder 100g
palak, ground and made into puree 100g
tomatoes 180g
white pepper powder 3g
water 40g
Salt to taste
 

Preparation of Palak chicken

   1. Heat oil in a pan, add bay leaves, cinnamon and make them splutter. Then add ginger-garlic paste, onion paste, methi and chili powders, and tomatoes. Fry for sometime.

   2. Also add palak puree, water, bajra powder and cook for another 10-15 minutes.

   3. Heat butter in a separate bowl, add chicken pieces and fry until they turn golden brown.

   4. Place chicken pieces in palak mixture, add salt, white pepper powder and cook them until they are done.

Ingredients:
 
Whole Chicken 1
Chopped Onions (medium size) 3-4
Chopped Tomatoes (medium size) 6-7
Ginger Paste 2 tsp. 
Garlic Paste 2 tsp
Chopped Green Chilli 3
Coriander Powder  2 tsp
Garam Masala Powder   2 tsp
Red chilli powder  1-1/2 tsp
Turmeric Powder  1/2 tsp
Salt to taste  
Vegetable oil as required  
Coriander leaves for garnishing  
   
Preparation of Kadhai chicken:
 
1. Thoroughly clean the chicken and cut into pieces.

2. Heat oil in a kadhai. Add chopped onions and green chilli and fry until light golden brown in color.
 
3. Add red chilli powder, turmeric powder, garam masala, coriander powder and salt. Mix well.

4. Add tomatoes, ginger, garlic paste and cook until the tomatoes become tender.

5. Add little water and bring it to boil. 

6. When the gravy becomes slightly thick, add chicken pieces and mix well.

7. Reduce the heat. Cover and cook for 10-15 minutes (or until fully cooked).
   
  If you have copper base kadhai then transfer the contets in that. Heat for a while. Then garnish with coriander leaves and serve hot.

Ingredients for Green Chicken Recipe (Indian Chicken Recipes)

Chicken: 1 kg
Onion: 2 large
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Cloves: 4
Cinnamon: 1 inch stick
Cardamom: 3-4
Dried red chillies: 2
Tomato: 1 large
Spinach: 10 oz, chopped
Oil for frying
Coriander leaves for garnishing

Method of preparing Green Chicken

1. Wash the chicken & cut into pieces.
2. Marinate in onion, salt, ginger & garlic paste. Set aside for sometime.
3. Heat some oil & add the chillies, cinnamon, cloves and cardamom. When it is fried, add the chicken mixture & fry, till it is half done.
4. Take another vessel and cook spinach with 2 tbsp water in a microwave for 8-10 minutes. Then puree the spinach in a blender.
5. Now add tomatoes to the chicken and fry for another 4-5 minutes.
6. Then add the spinach & let it simmer for 20-25 minutes, till the chicken is done.
7. When it is cooked, the oil will begin to seperate.
8. Garnish with fresh coriander leaves and serve hot with roti or naan.

Ingredients for Chilli Chicken Recipe (Indian Chicken Recipes)

Chicken: 1/2 kg, cut into pieces
Soya sauce: 2 tbsp
Green chilli sauce: 2 tbsp
Green chillies: 5, slit lengthwise
Cornflour: 1 tsp
Ginger:  1/2 inch piece, finely chopped
Garlic: 8-10 pods, finely chopped
Eggs: 2
Spring onions: half cup, chopped finely
Onion: 1, chopped finely
Capsicum: half cup, chopped finely
Salt to taste
Refined oil

Method of preparing Chilli Chicken

• Mix soya sauce and green chilli sauce with the chicken and marinate for 1 hr.
• Take a bowl, break the eggs and beat well. Add a pinch of salt and cornflour.
• Heat some oil in a kadai. Dip the chicken pieces in the egg mixture and fry in the kadai.
• Turn the pieces and fry properly till cooked on all sides.
• Set aside the chicken pieces and add ginger, garlic, spring onions, onion, capsicum to the remaining oil in the kadai. Fry for sometime.
• Now add the remaining soya and chilli sauce mixture, that was left out after removing the chicken.
• Add the chicken pieces and cook on low flame for some time.
• Turn the chicken pieces and cook, till all the gravy is absorbed.
• Serve hot with roti or rice.

Ingredients for Chicken 65 Recipe (Indian Chicken Recipes)

Chicken Drumsticks: 7-8 pieces, skinned, washed
Onion: 1, chopped and blended to make a paste
Green chilli: 1, finely chopped
Red chili powder: 1/4 tsp
Grated ginger: 1 inch piece
Black pepper powder: 1/4 tsp
Turmeric powder: 1 pinch
Yoghurt: 1/2 cup
Salt to taste
Oil for frying
Chopped coriander leaves

Method of preparing Chicken 65

1. After washing the chicken drumsticks, dry them with a paper towel and set aside.
2. Take a big bowl and mix the onion paste, green chili, red chili powder, pepper powder, ginger, turmeric powder, yoghurt and salt to make a marinade.
3. Then make 3-4 deep cuts in the chicken drumsticks, and coat them properly with the marinade. Refrigerate for 3-4 hours.
4. Heat some oil in a pan. And fry the marinated chicken for about 15 minutes, until browned.
5. Garnish with chopped coriander leaves and serve hot.

Ingredients for Pepper Chicken Recipe (Indian Chicken Recipes)

Chicken: 1 whole, cut into small pieces
Pepper: 4 tbsp, freshly ground
Coconut paste: 3 tbsp
Chilli powder: 2 tsp
Cumin powder: 2 tsp
Dhania: 3 tsp
Turmeric powder: 1/2 tsp
Onions: 2 large, finely sliced
Cloves: 2
Cinammon stick: 1
Cardamoms: 2-3
Tomatoes: 2, cut into small cubes
Tomato : 1, blended to a smooth paste
Oil / Ghee(clarified butter): 3 tbsp
Ginger: 1 small one inch piece
Garlic: 2-3
Salt to taste

Method of preparing Pepper Chicken

• Blend the ginger and garlic to make a smooth paste and set aside.
• Marinate the chicken in 2 tablespoon of pepper and some salt for 45 mins.
• Then fry the chicken in 1 tbsp oil, drain it and keep aside.
• Now fry the onions in the remaining oil till light golden.
• Add the cardammom , cloves and cinammon and fry for 2 minutes.
• Add the ginger-garlic paste and fry it, till the paste turns brownish.
• Then add all the dry powders – red chilli powder, Dhania, Turmeric powder and cumin powder. Stir for 1 or 2 minutes.
• Add the tomato cubes,  remaining pepper and the coconut paste to it.
• Fry for sometime till the mixture loses all moisture.
• Add the tomato paste.
• Add the chicken pieces. Stir until all chicken is mixed with the masala.
• Add some water and keep covered for 10-15 minutes.
• Add more water if you want more gravy.
• Garnish with chopped coriander leaves. Serve hot with roti or plain rice.

Ingredients for Butter Chicken Recipe (Indian Chicken Recipes)

Chicken: 1 whole, cut into small pieces
1 stick butter for frying
Tomatoes: 2 medium, blended to make a smooth paste
Onions: 2 medium, chopped
Ginger-garlic paste: 1 tbsp
Cashewnuts: 3 tbsp, powdered
Red chili powder: 2 tsp
Curd(yoghurt): 1 tbsp
CoolWhip: 1 tbsp

For the marinade:
Tandoori masala: 1 tbsp
Garam masala: 1 tbsp
Cinnamon powder: 1 tsp
Cloves powder: 1 tsp
Cummin powder (jeera): 1 tsp
Yoghurt: 3 tbsp
Salt to taste

Method of Preparing Butter Chicken

1. Take all the ingredients for the marinade – tandoori masala, garam masala, cinnamon powder, cloves powder, cumin powder, yoghurt and salt to taste. Mix them properly in a bowl.
2. Marinate the chicken in the prepared marinade and keep aside for 1 and a half hour.
3. Heat some butter and fry the chicken in it, till it is well done.
4. Remove the chicken, drain it and keep it aside.
5. Then fry the chopped onions in the remaining butter till golden brown.
6. Then add the ginger-garlic paste to it and fry by sprinkling some water, till the oil begins to separate.
7. Now add the cashew powder, tomato paste, chilli powder and cook for 10-15 mins.
8. Then add the curd, whipped cream and the chicken.
9. Mix it well and cook till it is properly done.
10. Garnish with chopped coriander leaves. Serve Hot with tandoori roti/naan.

Ingredients for Chicken Tikka Recipe (Indian Chicken Recipes)

Boneless chicken: 1 lb., cut into cubes
Red chilli powder: 2 tsp
Tandoori pOwdER: 1/2 tsp
Coriander seeds: 1 tsp powdered
Yoghurt: 3/4 cup
Garlic: 4-5 flakes, finely crushed
Ginger: 1 large piece  , finely crushed
Cumin seeds: 1 tsp, powdered
Mint powder: 1/2 tsp, or chopped mint leaves.
Coriander leaves: 1/2 tsp, chopped
Salt to taste
Oil for brushing the chicken
3-4 long skewers

Method of preparing Chicken Tikka

1. Mix all the ingredients together except chicken and oil.
2. Coat the chicken pieces with this marinade and refrigerate for 4- 5 hours.
3. Take out the chicken from the refrigerator and let it come to normal room temperature.
4. Now put the chicken in the skewers and apply a little oil.
5. Then bake in a moderate oven at about 375 deg for 30 minutes, until it turns golden brown.
6. Garnish with chopped coriander and lemon wedges and serve hot.

Ingredients for Tandoori Chicken Recipe

Chicken: 1, cut into 2 large pieces
Lime juice: 1 1/2 tbsp
Whipped yoghurt(curd): 1 cup
Garlic paste: 2 tsp
Ginger paste: 2 tsp
Green chilli paste: 2 tsp
Coriander powder: 2 tsp
Tomato sauce: 2 tsp
Red chilli powder: 2 tsp
Cumin powder: 1 1/2 tsp
Tandoori masala powder: 2 1/2 tsp (recipe given below)
Salt to taste
Oil/Ghee (clarified butter)

Method of preparing Tandoori Masala Powder

Ground coriander : 4 tsp
Ground cummin : 3 tsp
Garlic powder : 4 tsp
Paprika : 4 tsp
Ground ginger : 3 tsp
Mango powder : 2 tsp
Dried mint : 1 tsp
Deep red coloring : 3 tsp
Chilli powder : 1 tsp
Yellow colouring: 1 tsp

Take all the ingredients and mix well. Store in an airtight container for future use.

Method of preparing Tandoori Chicken

• Take the yoghurt, garlic paste, ginger paste, green chilli paste, lime juice, Tomato Sauce, Red Chilli Powder, Cumin Powder, Tandoori Masala powder and salt in a big bowl and mix together. This will make the masala for marinating the chicken.
• Make slanting cuts on the chicken from all sides.
• Marinate the chicken for about 3-4 hours in the masala.
• Take a baking dish and brush the bottom with some oil.
• Place the chicken in the center of the dish carefully. And brush with a little ghee or oil on top.
• Put the remaining masala into the dish and bake it at 375 degree F in a moderate oven, till the chicken is golden brown in color and is properly done.
• Turn the chicken a couple of times to get a uniform color on both the sides.
• Garnish with coriander leaves and lemon wedges. Serve Hot.