CHICKEN SHORBA
A simple but very flavourful extract of chicken bones, speciality soup from North

Preparation Time :10 minutes

Cooking Time :20 minutes

Servings :4

Ingredients

Chicken bones 500 grams
Boneless chicken 100 grams
Onion 1 medium
Carrot 1 medium
Celery 1 stalk
Garlic 4-5 cloves
Fresh coriander leaves a few sprigs
Bay leaf 1
Black cardamoms 2
Cloves 5
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Black peppercorns, crushed 1/4 teaspoon
Salt to taste
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CHICKEN COCONUT RASAM
A south indian tangy chicken soup.

Preparation Time :15 minutes

Cooking Time :40 minutes

Servings :4

Ingredients

Chicken bones 500 grams
Boneless chicken 200 grams
Tamarind 1 lemon sized ball
Coconut, scraped 1/2 cup
Tomatoes, chopped 2 medium
Salt to taste
Rasam powder 1 teaspoon
Asafoetida a pinch
Curry leaves 20 leaves
Fresh coriander leaves, chopped 1/4 cup
Pure ghee 2 tablespoons
Mustard seeds 1 teaspoon
Whole dry red chillies, broken 2
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Ingredients

* 400g packet Wattie’s Frozen Stir Fry Chow Mein with Noodles
* 350 g beef schnitzel
* a good dash Sherry
* 2 tbsps oil
* 250 g finely sliced mushrooms
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Ingredients:

1 pound Uncooked chicken breast — cut
1/2 cup Sliced celery
in 1″ cubes
1 Green pepper — sliced
1 tablespoon Oil
1/2 cup Sliced mushrooms
3 Cubes vegetable bouillon
1 Tomato — diced
1/2 cup Unsweetened pineapple juice
1/4 cup Sliced green onions
2 tablespoon soy sauce
1 1/2 cup Fresh Chinese pea pods
1/2 teaspoon ginger
1 can (4 oz) water chestnuts
1/2 teaspoon Horseradish
3 cup Fresh bean sprouts
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ingedients

Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.

Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.
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Ingredients:

• 250 gm Chicken, boiled and minced
• 500 gm Plain wheat flour/maida
• 2 Onions, chopped
• 1 Inch ginger, chopped
• 2 Green chilli, chopped
• 2 Cloves garlic, chopped
• 1 tsp Soya sauce
• Salt to taste
• 1 tbsp Oil
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Ingredients

Chicken 1/2 kg
Cornflour 2 tbsp
Green Chillies 4
Ginger/Garlic Paste 2 tbsp
Soya Sauce 1 tbsp
A pinch of Ajinomoto
Salt to taste
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Ingredients:

Chicken – ½ kg, boneless, cut into 1-inch pieces
Onion – 2, medium size, finely sliced
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 beads, finely chopped and crushed
Tomato – 1, big size, fully ripe, pureed; or alternatively use 1 tablespoon of tomato sauce
Green chillies – 3, medium size, medium hot, finely chopped
Capsicum – 1, sliced length-wise
Red chilly powder – 1 teaspoon
Black pepper powder – ½ teaspoon
All purpose flour – 2 tablespoons
Soya sauce – 3 teaspoons
Vinegar – 2 teaspoons
Salt – ½ teaspoon
Oil – 1 tablespoon
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Ingredients

* 700 gm: Raw chicken

Marinade
Butter Chicken

* ½ kg: Curd
* 1 tsp: Ginger garlic paste
* 1 tsp: Red chilli powder
* Salt to taste

Gravy

* 100 gm: White butter
* ½ kg: Tomato (pureed)
* ½ tsp: Black cumin seeds
* ½ tsp: Sugar
* 1 tsp: Red chilli powder
* Salt to taste

To Prepare Chicken

* 100 gm: Fresh cream
* 75 gm: White butter
* 4-5: Sliced green chillies
* ½ tsp: Crushed fenugreek leaves

Method

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan.

Ingredients
1) 1 kg of small pieces of chicken
2) Soy Sauce – 300 gms
3) 200 gms Ginger cut into small pieces
4) 300gms Garlic cut into small pieces
5) Coriander leaves
6)1 Onion cut into long pieces
7) All purpose flour – 200 gms
Egg – 1
9) Bell pepper – 1 cut into small pieces
10) Agin-o-motto – a pinch
11) chilli powder, salt, black pepper to taste

Preparation
1) Mix the all purpose flour, beaten egg, ginger garlic paste, salt, chilli powder to make a paste.
2) Add the chicken to the paste and let it for 45 minutes
3) Heat some oil in a pan and deep fry the chicken.
4) Heat a little oil in a pan and fry the onions, bell pepper, ginger and garlic pieces.
5) Add the soy sauce and let it boil
6) Add the fried chicken pieces to the boiling mixture.
7) Add the agin-o-motto and coriander leaves.