Chicken Biryani

Ingredients:
• 1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam Masala (whole)
• 4 tsp Garam Masala Powder
• 50 gm Butter
• 4 tsp Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves

For the marinade :
• 1-1/2 tsp Red Chilli Powder
• 2 tsp Ginger (chopped)
• 2 tsp Garlic (chopped)
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 1 cup Yoghurt
• Salt

For garnishing:
• 1/2 gm Saffron (dissolved in 1/2 cup milk)
• 2 tbsp Rose Water

How to make Chicken Biryani:

•	Put all the ingredients of the marinade in a bowl and mix well.
•	Add chicken pieces to it and leave for an hour.
•	Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
•	Cook the rice until 3/4 th is done, drain and keep it aside.
•	Heat oil in a thick bottomed pan and add remaining whole garam masala.
•	Allow it to crackle, add sliced onions and cook it till light golden brown.
•	Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice.
•	Cook for 5 minutes, combine marinated chicken with it.
•	Cook until chicken is tender.
•	Place alternate layers of chicken and rice.
•	Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.
•	Carefully end it with the rice layer topped with saffron & rose water.
•	Cover and seal it with an aluminum foil.
•	Cook it further on low flame for 10-12 minutes.
•	Chicken Biryani is ready to serve.

Chicken Lollypop

Ingredients:
• 8 Chicken wings
• 1 Cup breadcrumbs
• 1 tbsp Corn flour
• 1/2 tsp Salt
• 1 Egg
• 1 tbsp White pepper
• Oil for deep frying
• A pinch of ajino motto (optional)

How to make Chicken Lollypop:

•	Take a bowl and beat egg in it.
•	Add corn flour, breadcrumbs, ajno motto, white pepper and salt and make a fine batter.
•	Now mix chicken wings with it.
•	Heat oil in a deep bottomed pan and deep fry chicken wings one at a time until dark brown.
•	Chicken Lollipop is ready to serve.

Chicken Caesar Salad

Ingredients:
• 4 Chicken breast halves, skinless, boneless
• 1/2 Cup creamy Caesar-style salad dressing
• 1/2 Head lettuce, torn into small pieces
• 1 Large tomato, cut into wedges
• 1/2 Cup mesquite-lime marinade
• 1 Green bell pepper, seeded and thinly sliced
• 2 tbsp Parmesan cheese, grated
• 1/2 Sweet onion, sliced
• 1 Cup cheese and garlic croutons
• Salt to taste

How to make Chicken Caesar Salad:

•	In a baking pan, place the chicken and pour mesquite-lime marinade over all.
•	Cover and put it into the refrigerator to marinate for about 1/2 hour before grilling.
•	Now preheat the charcoal or gas grill to the medium high heat.
•	Grill the chicken breasts for about 15 minutes on each side till the meat is cooked through and is no longer pink inside.
•	Remove it from the flame and slice it into strips, when cool.
•	In a big bowl, toss together the lettuce, chicken, onion, pepper, salt, tomato, cheese, dressing and croutons, till evenly coated.

Baked Lemon Chicken

Ingredients:
• 4 Chicken Breasts (boneless and skinless)
• 1 cup Lemon Juice (freshly-squeezed)
• 1 cup All-Purpose Flour
• 1/2 cup Chicken Broth
• 2 tbsp Olive Oil
• 1 tsp Kosher Salt
• 1 tbsp Brown Sugar
• 1 tbsp Cornstarch

How to make Baked Lemon Chicken:

•	To prepare marinade, mix lemon juice, olive oil, kosher salt and red pepper flakes in a small bowl.
•	Place chicken breasts in a large container and pour marinade over it.
•	Coat the chicken breasts completely with it and refrigerate, covered, 20 to 40 minutes.
•	Meanwhile, preheat oven to 350 degrees F.
•	Place flour in a shallow dish. Using tongs, remove chicken pieces from marinade and coat in flour.
•	Transfer chicken breasts to a 9 x 13 glass baking dish.
•	Combine brown sugar and cornstarch together in a bowl and add this to 1/2 cup chicken broth.
•	Stir until the cornstarch is completely dissolved.
•	Pour the mixture over the chicken breasts.
•	Bake for 20 to 25 minutes until chicken is cooked through.
•	Serve with freshly prepared rice.

Baked Chicken And Onions Recipe

Ingredients:
• 2 medium size Onions (sliced into rings)
• 1 whole Garlic (cloves separated, peeled, and sliced)
• 1/4 cup Lemon Juice
• 1/2 cup White Wine
• 4 Chicken Breast Halves (skinless, boneless)
• Paprika, to taste
• Salt and Pepper, to taste

How to make Baked Chicken And Onions:

•	Grease a baking dish and layer the bottom with half of the onion and garlic slices.
•	To it, add the lemon juice and white wine.
•	To the chicken, add paprika, salt and pepper.
•	Place the chicken in the baking dish and top it with the remaining garlic and onions.
•	Heat the oven to 175 deg C and bake the chicken for 25 minutes.
•	Cool and serve.

Asparagus And Chicken Pasta

Ingredients:
• 16 oz packet Pasta
• 8 Asparagus Sprigs
• 4 Chicken Breasts (skinned)
• 2 tsp Olive Oil
• ½ tsp Basil Salt & Pepper
• ½ cup Parmesan Cheese
• 2 tsp White Wine

How to make Asparagus & Chicken Pasta:

•	Cook the pasta for about 8 minutes in boiling water.
•	Meanwhile, cut asparagus into 2-inch long pieces and set aside.
•	Add to the pasta in the last three minutes of cooking.
•	Drain the pasta and asparagus. Set aside.
•	Cut chicken into strips. Fry in oil, over medium heat. Cook for 3 minutes.
•	Mix wine, cheese and seasoning with the chicken.
•	Toss the pasta and asparagus with chicken and serve.

Asian Orange Chicken

Ingredients:
• For Sauce
• 1 cup packed Brown Sugar
• 1/2 tsp minced fresh Ginger Root
• 1/2 tsp minced Garlic
• 1-1/2 cups Water
• 2 tbsp Orange Juice
• 1/4 cup Lemon Juice
• 2 tbsp chopped Green Onion
• 1/4 tsp Red Pepper Flakes
• 3 tbsp Cornstarch
• 2 tbsp Water
• 1/3 cup Rice Vinegar
• 2 1/2 tbsp Soy Sauce
• 1 tbsp grated Orange Zest

For Chicken
• 3 tbsp Olive Oil
• 2 boneless, skinless Chicken Breasts, cut into 1/2-inch pieces
• 1 cup All-purpose Flour
• 1/4 tsp Salt
• 1/4 tsp Pepper

How to make Asian Orange Chicken:

•	First of all, pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce, into a saucepan and set over medium-high heat.
•	Then, stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring it to a boil. Now, remove it from heat, and cool for 10 to 15 minutes.
•	Then place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. You can reserve the remaining sauce.
•	Seal the bag, and refrigerate for at least 2 hours.
•	In another resealable plastic bag, mix the flour, salt, and pepper. Then, add the marinated chicken pieces, seal the bag, and shake to coat.
•	Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry till it gets brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
•	Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water and stir it into the sauce.
•	Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Aromatic Barbecued Chicken

Ingredients:
• 1 Skinless broiler chicken
• 1 Cup low-fat yogurt
• 1/2 tsp Ginger
• 1/2 tsp Cumin seed
• 1/4 tsp Ground cloves
• 1/4 tsp Pepper
• 1/2 Cup low-fat buttermilk
• 2 Cloves garlic, minced
• 1/2 tsp Cinnamon
• Lime wedges

How to make Aromatic Barbecued Chicken:

•	Mix buttermilk, garlic, yogurt and spices in a big container.
•	Mix the chicken pieces and layer with the mixture.
•	Allow it to marinate for eight to twenty four hours in refrigerator.
•	Now grill it for 5 to 6 inches above hot coals for thirty minutes on each side, basting it every 10 minutes interval.

Apricot Chicken

Ingredients:
• 4 tbsp Butter
• 2 tbsp Port Wine
• Salt as per taste
• 1/2 cup Brown Sugar
• 1 cup Dried Apricots
• 500 gm Boneless Chicken
• 2 Green Capsicums (thinly sliced)
• 10 Almonds (blanched & slivered)
• 10-12 Black peppercorns (crushed)

How to make Apricot Chicken:

• Take apricots and soak them in hot water for 10 minutes. • Drain the water and remove the seeds. Make a puree of half of them. • Heat one tablespoon of butter in a pan till it gets melted. Add green capsicum and sauté. Add salt and blanched almond slivers, setting aside some for garnish, and continue to sauté for two to three minutes. • Turn off the fire and empty the contents onto a serving plate, spread evenly. • Heat the remaining butter, add brown sugar and stir. Add boneless chicken pieces to the above and stir. • Then add port wine and mix. Add salt, half the freshly crushed peppercorns and mix. • Add apricot puree, whole seeded apricots and a little water and cook till the chicken is done. • Now add the remaining crushed peppercorns and stir. • Pour over the capsicum-almond layer in the serving plate. • Sprinkle some almond slivers and serve immediately.

Chicken Cutlets

Ingredients:

• 6 Chicken breast halves, skinless and boneless • 2 Eggs • 1/4 Cup freshly grated parmesan cheese • 3/4 Cup Italian bread crumbs • 2 tbsp Butter • Freshly ground pepper to taste • Olive or vegetable oil as needed • Salt to taste

How to make Chicken Cutlets:

•	Put the chicken breasts between sheets of plastic wrap or waxed paper.
•	Pound it with a kitchen mallet or rolling pin till they are evenly about 1/4-inch thick.
•	In a bowl combine the bread crumbs, parmesan cheese, salt and pepper, mix well.
•	In another bowl, beat eggs.
•	Dip the meat in the eggs and after that in the crumb mixture.
•	Put the crumbed cutlets into the refrigerator till nearly time to serve.
•	In a big skillet, heat butter and oil on medium-high flame till hot.
•	Cook the cutlets on each side till golden brown, for about 5 minutes till the juices run clear.

Chilly Chicken

Ingredients:
1 kg Boneless Chicken (cut into small pieces)
• 20 Green chilies
• 15 tsp White vinegar
• 150 gms Corn flour
• 100 gms Refined oil
• 5 tsp Tomato sauce
• 1 tsp Sugar
• 10 tsp Soya sauce
• 20 Cloves garlic (sliced)
• 5 tsp Chili sauce
• Salt to taste
• Water as required

How to make Chilli Chicken:

•	For at least four hours, soak the boneless chicken pieces in white vinegar.
•	Make a smooth batter of the corn flour and water.
•	Take the soaked chicken pieces out of the vinegar.
•	Dip them in corn flour batter and fry till it turns golden brown.
•	In a non-stick pan, heat 1/ 2 teaspoons of refined oil.
•	Add caramelized sugar and add the sliced garlic.
•	Add the fried chicken pieces.
•	Add all the sauces (soya, chilli, tomato) one by one.
•	Cook the whole thing for 5- 10 minutes.
•	Add the slitted green chillies over the preparation.