Method
Fry onions in oil till transparent. Add cinnamon and let it fry. Then add ginger & garlic paste along with a little water. Stir continuously. Add turmeric, chilly, coriander powder with salt and mix well. Pour in tomato puree, cashew & almond paste - mix well with water. When it starts to boil add the chicken which should be mixed with a little colour. Then add sufficient water for the chicken to boil. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

Preparation
Mix the chicken small pieces with salt, china salt, 1 tea spoon vinegar and 1 tea spoon soya sauce. Let it marinate for one hour. Then cut the onions into small pieces and pill the ginger and mash it. Cut the capsicum into small pieces and keep it separate. Cut the green chillies in its middle and keep it aside. Break the egg in a small utensil and mix corn flour to it and add little water and salt to make the batter. Heat the oil in a kadai or frying pan. Take out the chicken pieces one by one and deep it inside the batter and soft fry it in the oil. Put the Green chillies in the oil and then add onions and fry for sometime till the onion becomes soft and not red. Then add mashed ginger and fry for sometime till you get the smell of mixed ginger and onion. Then add capsicum to it and fry. Then add chilli sauce and of tomato sauce to it. Mix the fried chicken and mix it thoroughly. Add salt for taste and let it come to a boil. Then your mouthwatering chicken chilli is ready to be served with mixed fried rice or Noodles.

Ingredients
Chicken 1 No ( Half Kilos )
Bombay Onion sliced 1 Big or 2 medium sized
Chilly powder 3 Teaspoons
Big Jeera half teaspoon
Small Jeera half teaspoon
Coriander Powder 6 Teaspoons full
Garlic 1 inch piece
Tomato chopped 100 grams
Khuskus 2 teaspoons
Egg 1 No
Coriander leaves , Lime , Cinamon , Cloves a few pieces
Salt to taste

Preparation
1. Clean full chicken and stuff one Egg inside and tie it up. Fry the whole Chicken in oil till it is golden brown in colour. Leave it to drain.
2. Heat enough oil. Add the Garam Masala pieces and then the chopped onion. Fry till light brown. Then add all masalas except Khukhus and fry well till the oil comes out of the masala.
3. Now add the chicken and white Khukhus and cook over low fire till the whole Chicken masala turns dark brown.
4. Garnish with Coriander leaves and lime.

Ingredients
1 to 2 lb chicken, boneless is best
1 tb sour cream (fat-free)
1 small onion
Dessicated Coconut or Fresh coconut
2 Bay leaves
3 Tomatoes
Garlic powder
4 to 6 fresh garlic
2 tsp garam masala
1/4 turmeric powder
Chilli powder as needed
1/2 tsp sesame seeds
4 to 5 cloves
5 to 7 black pepper

Method
Wash and marinate the chicken in sour-cream, garlic powder, garam masala, turmeric, chilli powder and salt and set this aside for 2 to 4 hours. Cut the onion fine and fry it in oil till golden brown, keep it aside in the same oil fry the coconut till light brown put the fried onion and coconut in a blender along with Fresh garlic, cloves, bay leaves, pepper, sesame seeds and grind to a very fine paste. Heat oil in a heavy bottom vessel and add the ground paste to it cook for 10 minutes add cut tomatoes and cook for another 3 minutes then add garam masala, turmeric and chiili . Fry the mixture well. Add chicken , salt and water. Cover tightly with lid let cook till the chicken is really tender. When done season with Corriander leaves. Serve with garlic bread ,nan or hot plain rice.

Ingredients
1 kilo chicken
3 tblsp methi dried and crushed
5 onion (medium sized) (made into paste)
1 1/2 inch ginger and 5 garlic flakes are made into paste.
lemon juice (1 full lemon)
1tsp each of dhania and jeera powder.
(1 tsp each for marinating) turmeric , chilli 1, bay leaf
salt to taste and oil as required.

Method

1. Marinate the chicken with curd, turmeric powder, salt, chilli powder, add the lemon juice and leave for 1/2 hour.
2. Boil the chicken for about 10 minutes.
3. Pour oil into a kadai, add the bay leaf and fry the onion paste with about 1tsp of turmeric and chilli powder accordingly to your taste and add salt to taste (remember you marinate with salt).
4. After the onion paste is fried (as it touches the corners of the kadai) add the ginger and garlic paste.
5. Fry for some time and add the chicken only leave the chicken stark( has to be added later) with 1 stem of the curry leaves.
6. Keep the gas in medium flame and keep on mixing the chicken with the masala(onion, ginger and garlic paste) when you see the chicken is sticking to the kadai add the chicken stark and keep on stirring.
7. When the chicken is almost over, that is, the chicken is dried up add the, dhania and jeera powder crushed methi and mix for few minutes and put off.
8. Your methi chicken is ready. For garnishing put some chopped Dhania leaves.

Method:
Prepare the chicken by removing the skin and trimming all of the fat. Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating. Put all 3 Patak Pastes, Sambal Olek Chilli Paste, Chilli powder and salt in a bowl. Mix all of the above to a paste. Add yogurt (or buttermilk) and mix all of the Ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt. Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency. Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator.
To Cook
Heat the oven to 450F. Prepare a pan for the oven by lining with aluminium foil. Place chicken pieces on the pan and dribble half of the marinade on the pieces. Put the pan in the oven for 15 minutes - uncovered - middle or top rack. Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces. Put the pan in the oven for another 15-20 minutes - check to see not to overcook. Remove pan and serve while hot. Garnish with sliced half-rings of onions, green chilli slices (jalapeno) and lemon wedges.

Method
Deskin chicken pieces and keep it aside. In a heavy bottom pan fry th onions till brown. When done take out some for garnishing and in the rest add chicken and mix for 2 minutes. Add rest of the Ingredients and mix well. Cover and cook till chicken is done on low flame. Put in a serving dish and garnish with fried onions.

Ingredients
2 pounds chicken ( skinless & boneless)
or 6 leg pieces (skinless).
2 tablespoon oil.
1 large onion finely chopped.
2 Tsp tomato paste.
2 Tsp poppy seeds powder.
2 Tsp cashewnut powder.
10-15 strands of saffron.
2 Tsp milk.
1 cup hot water.
Ingredients to marinate :
2 table sp thick curd.
2 Tsp dhania powder.
2 Tsp cumin seed powder.
1 Tsp ginger paste.
1 Tsp garlic paste.
1/2 Tsp turmeric powder.
2 Tsp red chilli powder.
Salt to taste.

Method
Marinate the chicken pieces in marinade for 4-5 hrs. Heat oil in vessel & add onions. Stir fry until onion become light brown in colour. After onion fried add tomato paste, cashewnut powder, poppy seed powder & fry for 2-3 minutes on low flame. After that add chicken & keep on mixing chicken with the masala. When chicken will dry add hot water. Cook the chicken on low flame for 20-25 minutes or till chicken is well done. Keep stirring occasionally. Melt the saffron in milk & mix with chicken, keep on low flame for 2 minutes. For garnishing sprinkle some chopped coriander leaves & some fried onion.

Ingredients
Chicken- 250 gms
Vegetables (Carrot, Beans, Green Peas, Potato)-chopped-1 cup
Whole Spices-2 gms
Salt to taste
Butter
Garam Masala-1/2 tsp., Chilli powder-1/2 tsp

Method:
Boil chicken with whole spices and salt. Heat butter and add vegetables. Cover and cook with salt. Add chicken after it is done. Add chilli powder and garam masala. Cover and simmer this for about 15-20 minutes. Serve hot when done.

Method:
Marinate chicken with curds, salt, turmeric powder for 2 hours. In oil, add onions and fry till golden brown. Add chicken and fry well. Add 1 litre of hot water and let cook on medium flame. When almost cooked remove and keep aside. Separately heat oil and add ground masala, garam masala powder and the chicken. Keep stirring till oil starts separating from masala. Cook till done and garnish with coriander. Serve hot.

Ingredients Marinate:
Chicken 1/2 Kg
2 tbsp. Curd
1 tsp Turmeric powder
3 tsp Chilly powder
1 tsp Rajah (Brand) Tandoori masala powder
Salt to taste
Marinate the meat in the above Ingredients and keep aside (pref in Fridge) for about an Hour to 90 minutes.

Rice:
Basmathi Rice 3 Cups Soak in cold water for about 30-40 mins.

To Grind:
4 Onions
10 Green chillies
12 Pods garlic
1 sq " Ginger
3 Tomatoes ( or Tomato puree 3 Tbsp)
Grind all of the above to a smooth paste in the blender.

Method:
Heat vegetable shortening or oil in a pan (3 tbsp) add 4 cloves , 3-4 cinnamon sticks ,2 elaichis , and fry well add the ground paste and fry well till oil comes up...add the marinated chicken and fry well. Cover for some time. Then add the rice and fry well...Add coriander and mint leaves and cook in the rice cooker....add water just enough to submerge the rice and chicken.....(too much water will overcook the rice and the rice will turn pasty). Do not pressure cook as again the rice may overcook. Rice Cooker is the best..otherwise just add water, close the pan and cook on low flame till rice is cooked.

Ingredients For the Rice
2 cups of basmati rice
3.5 cup water
2-3 tsp. Ghee
3 cardamom
3 cloves
1'' cinnamon
1 bay leaf
1 tsp shahjeera

For the Chicken:
500g chicken
3 Onion - finely sliced
2 Tomatoes - finely chopped
1/2 bunch coriander (clinatro) leaves -finely chopped
1/2 bunch mint leaves - finely chopped
Whole garam masala for the chicken:
3 cloves
1'' cinnamon
3 cardamom
To be ground to a paste --- (1):
12 red chillies
2 tsp. Fennel (saunf)
2 tbsp. Coriander seeds
2 tsp. Khus-khus
1 pod garlic
2'' ginger
To be ground to a paste --- (2)
1/2 cup coconut
1/2 cup curds
3 tsp chopped cashew nut
3 tsp raisins
A pinch of saffron

Method for Rice:
Heat ghee, add bay leaf, followed by the whole garam masala. Fry it. Add rice and stir it for a minute. Add water and salt to taste. Cook the rice till done.  

Method for Chicken:
Heat oil, add whole garam masala. Fry it. Add the sliced onion and fry till dark brown. Add the ground paste (1) and fry for 2-3 min. Add tomatoes and fry till oil separates. Add chicken mix well. Add coriander and mint leaves. Add salt and cook till done. Add the ground paste (2) and cook for 2 minutes.
Divide the cooked rice into 3 parts and chicken into 2 parts.
Arrange in layers i.e. put rice at the bottom then a layer of chicken and so on. Dissolve saffron in 1/4 cup milk. Pour over arranged biryani. Garnish with raisins, cashew nuts. Put a lid and pack it with aluminum foil. Keep over low flame for 15-20 min before serving.  

Ingredients
Basmati  RICE -3 cups
Chicken Diced -500gms-750 gms  ( Breast, thigh,and legs)
Masala - 1
Onion -2 to 3 large finely chopped
Tomatoes - 2  finely chopped
Ginger paste -1tblsp
Garlic paste -1tblsp
Cardamom - 5
Cloves-        - 5
Cinnamon -1  stick
Bayleaves -1 to 2 leaves
Masala-2
Poppy Seeds(Khus khus) -2 tblsp
Aniseeds -1tsp
Cumin seeds -1 tsp
Coriander leaves -1cup
Mint Leaves -1cup
Fresh Coconut or Desiccated -1/2cup
Green Chillies - 1 or 2
Cloves and Cardamons - 2 each
Dry Masalas
Turmeric powder -1tsp
Chili powder -1tsp
Coriander powder -1tsp
Cumin powder -1tsp
Few  Strands of Safforn dissolved in milk
Salt to taste
Cashews nuts fried lightly in oil.
Silver foil ( Chandi varak)

Method

1. Wash rice and clean the chicken.
2. Grind masala 2 and keep aside.
3. Heat oil in a wok and fry the onions .
4. Add ginger & garlic paste and cardamons, cloves, and cinnamon & bayleaves to it.
5. Fry till the onions are golden brown.   .
6. Add chopped tomatoes and add all the dry masalas, saute it till it oozes oil .
7. Add the grinded masala 2 to the one in the wok and keep string it for 4 to 5 minutes.
8. Finally add chicken and cook for 10 min till the chicken is partially cooked.
9. Add raw rice to the above chicken stuffs and transfer it to electric rice cooker adding normal water or little more as you  normally  cook rice
10. Stir saffron milk to raw rice  and salt to taste before cooking the rice

In the above procedure both rice & chicken are cooked and blended with masalas. If you find the rice sticky and watery , spread it in the serving dish .It is better if u cook the biryani at least 4 to five hours before serving. The rice turns dry gives a wonderful flavor.You can make it attractive by serving it with Chandi varak or garnishing it with boiled eggs or fried cashews nut.
PS -There are many ways you can cook chicken Biryani.Many people prefer to arrange cooked rice and chicken Masala layer by layer and bake it in the oven for 20 min. But I find the rice has less flavour.If you would like to bake, then cook the rice with chicken stock adding bay leaves, cardamom,cloves  cinnamon & salt to stock .

Ingredients
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry

Method

1. In another medium bowl, stir potato flakes, water to mix and remaining cutlet Ingredients. Stir until smooth.
2. Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches long and 3/4 inch thick.
3. Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and cooked through. (cook for 4 min per side.) Place on plate along with tomato and onion salad.

Ingredients For the koftas:
2 chicken breasts chicken bouillon cube 1 8-oz jar of sliced mushrooms 1 8-oz can of petite peas (baby green peas) 1 large carrot, grated 1 3"x3" piece of cauliflower, grated 2 large potatoes, boiled and mashed 1/2 cup slivered almonds 2 tablespoons minced garlic Jeera Salt Curry powder Oil for frying
For the sauce:
1 large onion, chopped
3 fresh tomatoes, chopped
1 tablespoon minced garlic
1 small handful of cilantro
Chili powder
Ground cinnamon
Jeera
Garam masala
Curry powder
Salt

Method:

1. Boil the chicken breasts in water (seasoned with the bouillon cube) until done.
2. Finely mince in the food processor.
3. Put the mixture in a mixing bowl.
4. Add the vegetables (mushrooms through potatoes) and the almonds. Mix well.
5. Season to taste with jeera, salt, and a couple of pinches of curry powder.
6. Add an egg and some breadcrumbs, and form into balls or cigar-shaped logs.
7. Deep fry until golden. Set aside.
8. Heat some oil and add the onion. Brown gently.
9. Add garlic and tomatoes, fry it up for about 5 minutes.
10. Add the cilantro, about a teaspoon of chili powder, a teaspoon of cinnamon powder, two or three pinches of jeera, two or three pinches of garam masala, and two or three pinches of curry powder.
11. Mix well and fry until the oil surfaces.
12. Season sauce to taste with salt. Add the fried koftas, and let simmer gently for 10-15 minutes.

Ingredients
1 lb. Chicken breast
3 oz. Tikka Paste
1/2 cup plain Yogurt
4 tsp Veg. Oil
1 tsp. Garlic Paste
1 tsp. Ginger Paste
1 large Onion, chopped
1/4 tsp. Turmeric
1/2 tsp. Coriander
1/2 tsp. Cumin
1/2 tsp. Chilli powder
1/2 tsp. Garam Masala
1 tsp. Salt
1 large Tomato, cut into eight sections
1 cup heavy Cream
15-20 Cashews, ground

Method:
Cut chicken into 1" cubes. Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6 hours. Thread on bamboo skewers and broil in the oven for 10-12 minutes, or until chicken is almost thoroughly cooked and starts to blacken on the top. Rotate the pan at least once to ensure even cooking. Remove from the oven and put aside while making the curry. Keep the remaining marinade, as you will need it later. At medium temperature, heat the oil. When hot, add the onion. Fry for 3-5 min., then add the ginger and garlic pastes. Stir for 2 min. Add the turmeric, followed by the remaining spices. Fry for 2-3 minutes. Combine 1/2 cup lukewarm water with the marinade that was kept aside earlier. Slowly add this mixture to the pan, letting about half of the liquid evaporate. Add the tomato sections and stir briefly. Add the salt and fry until the tomato pieces are just beginning to get soft. Add the cashews, cream and chicken pieces and cover and simmer on low heat, for approximately 10-15 minutes. Remove from heat and let cool slightly. Serve with Rice or Naan.

Ingredients
1 whole ready to cook chicken appox. 800gms to 1000gms
Few bread slices
1 tin cream / 1 cup fresh cream
1tblsp ginger/garlic paste
1 tsp garam masala powder
2 to 3 green chillies finely chopped, or more if needed
Coriander and mint leaves finely chopped. (mint - optional)
Salt to taste
1 well beaten egg
Oil for frying
Bread crumbs for coating

 Method:
Boil the chicken with the ginger/garlic paste and salt with a little water. Chicken should be allow to cook in its own juice. On cooling, shred the chicken and grate in a chopper. Measure  the quantity of chicken and add equal amts. of soaked and squeezed bread. Fry  the chicken and bread mixture in a little oil in order to dry the mixture completely. On cooling add the remaining ingr. except egg. Make balls and roll in the bread crumb. Dip in egg and fry till golden brown. The kebas can be kept in refrigerator for a week .
 

Ingredients
6 pieces of chicken
1tb spoon ginger garlic paste
1 tea spoon green chilli paste
1 tb sp. ghee
1 tea sp maida (all perpose flour)
1/2 cup milk
1/2 egg
1 tea sp. aji-no-moto pow.(chinese salt)
1/2 tea sp black pepper pow.
salt to taste
Bread crumbs and eggs for frying

Method:
Wash the chicken. Add ginger garlic and chilli paste and boil till tender. When it tenders, remove all the bones and make small pieces of chichen. keep it aside. Now heat oil and put maida in it. When its became pink add milk and cook for 2-3 min, or when paste became very thick. When it little cool add pepper salt aji-no-moto pow. Egg and chicken, mix well and make round shapes. Deep in bread crumbs and then deep in eggs and then deep fry in oil, Now chicken kababs are ready to serve.

Ingredients:
Tandoori Chicken 1 whole
Butter 50 gms
Cream 1 cup
Tomato puree 3 cups
Garam Masala Powder 2 tsp.
Red chilli powder 1 tsp.
Coriander powder 1/2 tsp.
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chilli paste 1 tsp.
Salt to taste
Chopped green coriander leaves for garnishing

Method:
1. Take 1 whole tandoori chicken and cut it into pieces.
2. Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and saute for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside.
3. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.
4. Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces.
5. Stir gently to coat all the chicken pieces with tomato gravy. Add 1/2 cup cream and simmer for 10 minutes. Garnish with coriander leaves and rest of the cream and serve hot.