Category Archives: Chicken

Chicken Manchurian



1 lb boneless chicken ( preferably both thigh and breast meat)

For the Marinade:

1 tbl spoon soy sauce
1 egg white
1 tbl spoon cornstarch
1/2 tea spoon tasting salt or ajinimoto

For the sauce:

2 tbl spoon soy sauce
1 tbl spoon tomato ketcup
1 tbl spoon chili garlic sauce
1/2 tbl spoon vinegar
2 tea spoon sugar
1 tea spoon white pepper powder
1 tea spoon ginger juice
1/2 cup chicken stock or 1 tea spoon chicken powder mixed in 1/2 cup water
1 tea spoon sesame oil
1/2 tea spoon tasting salt
1/2 tbl spoon cornstarch

Other ingredient:

1 tbl spoon finely minced garlic or garlic paste


1. Marinate the chicken with the ingredient for marinade.

2. Combine every ingredient in a bowl mentioned for the sauce .

3. Heat oil and add the chicken . Fry until the chicken turns white and the juice is dried out . Add the garlic paste and fry a little while more .

4. Add the sauce and cook until the gravy thickens .

Serve with fried rice or noodles .

Chicken Tikka Boti or Chicken Kathi Kabab


For me winter is the season of Kababs and cakes !!! What can be more enjoyable in a chilly winter evening to enjoy yummy hot kababs with paratha or Naan ?? Oh , I don’t find anything else to name !!!
Let’s brighten up our grey , dull winter evening with Chicken tikka boti or chicken kathi kabab, as skewered in “Kathi”/ stick , whichever name you find appropriate. I actually made this kabab for the kabab rolls . They went so good together . But before that let’s come to the kabab recipe .



1 lb(500 gram) chicken thighs and breast, cut in cubes
2 tbl spoon yogurt
2 tbl spoon mayonnaise
1/2 tbl spoon lemon juice
1 small onion finely chopped ( around 2 tbl spoon)
1 tbl spoon finely grated ginger-garlic mince ( half tbl spoon each for ginger and garlic , I mince them in a grater , that looks like paste without any water)
2 tea spoon paprika ( for color)
1 tea spoon red chili powder
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg-mace ( jaifol/javetri) powder
1/2 tea spoon dry roasted cumin ( jeera) powder
1 tea spoon garam masala/ kabab masala powder ( you may find in any of my kabab recipe)
Salt to taste
1/2 tbl spoon mustard oil
Pinch of orange food color

For coal smoke:



1. Marinate the chicken pieces with above ingredients for at least 24 hours . Keep them in the normal chamber of the refrigerator.

2. Smoke the chicken pieces with coal if you wish to get restaurant style flavor. For that light the coal on your stove top very well . Put it in a small metal bowl or small aluminium foil cup . keep the cup or bowl over the bowl of marinated kabab . Add some ghee over the coal . Immediately cover the whole kabab bowl with something large utensil to seal the smoke inside . Remove the cover after 5 to 10 minutes . Your kabab is smoked .

3. Skew in a wooden or metal skewer . If you are using wooden/ bamboo skewer , soak the skewer in water for at least 2-3 hours to prevent blackening while grilling.

4. Bake the kabab in a preheated oven @ 400 FH ( 200 c) for at least 30 minutes . Then broil another 5/ 10 minutes if you wish to have that charred effect .


Bangladeshi “Biye Bari” Style Chicken Roast


In Bangladesh , there can be no wedding feast without a special kind of chicken preparation , named “roast” , though not roasted in proper meaning . But we call it roast and will always call roast, it being the main attraction in a wedding party after the bride and bride groom . 😀

This is a humble try to replicate that heavenly flavor . The exact flavor is quite impossible with out the smell of the charcoal and woodchips , these complete the flavor for sure . But even then , just a try to get at least the “almost” same flavor .


1 medium chicken , cut in 4 or 6 pieces
1 and 1/4 th cup heaped thinly sliced onion ( for bereshta)
1 tbl spoon + 1 tea spoon ginger paste ( I grate them finely in a grater, looks almost like paste )
2 tea spoon heaped garlic paste
2/3 rd cup yogurt
1/4 th cup sweet yogurt
7/8 green cardamoms ( don’t pound it)
2 sticks of cinnamon ( 1″ each)
Little less then 1/2 ( half) tea spoon black pepper ( whole)
8/9 cloves
1/2 tea spoon nutmeg and mace ( jaifil, javetri) powder
1/2 tea spoon cinnamon powder ( if your cinnamon stick is not that strong ; if strong reduce to 1/4 th tea spoon)
1 bay leaf
1 tea spoon raisin paste
5 or 6 alu bokhara
1/3 rd cup heavy cream or very thick milk or a can of table cream like Dano cream
9 or 10 whole green chilies
3-4 tbl spoon maowa/ khoya or if you don’t have maowa just use powder milk
Salt to taste
Sugar ( if nesessary)
Ghee 2 tbl spoon
Special masala , apply all

For that dry roast 1/2 tbl spoon poppy , 6 or 7 almonds/ cashew and 1/2 tbl spoon dessicated coconut . Grind them into a fine powder .


1. Take a large bowl and add yogurt , sweet yogurt , ginger paste , garlic paste , cardamoms , cinnamon stick , bay leaf ,whole black pepper , cloves , nutmeg and mace powder and salt . Add the chicken pieces and mix well . Marinate for at least 30 minutes .

2. Heat oil and add the thinly sliced onion . Fry until golden brown , what we call bereshta . Now , you can do two things . Either you can add the chicken pieces from the marinade and add to the bereshta ; or you can take out the bereshta from the oil and add the chicken pieces , if not using soft chicken and you like the chicken well fried in oil.

I used regular soft chicken , so I just added the chicken pieces from the marinade to the bereshta and fried each side for a minute . Careful , don’t burn your bereshta . So put the chicken pieces only when your bereshta is golden brown . Don’t darken the bereshta too much , it would ruin the taste and color . Now add the marinade and very little water . The chicken and yogurt will release water so don’t add too much water .

3. Cover the lid and cook on medium low flame until the chicken is tender and gravy is little reduced . Now Add the raisin paste , alu bokhara and cream . Add green chilies . If necessary , you can add little milk instead of water in this stage .

4. Add the special masala powder and maowa . Stir constantly . cook few more minutes . If necessary add little sugar. Spread some ghee over the chicken. Sprinkle keora water and cover the lid . Turn off the stove and keep the cooking pot on it until you serve . Don’t open the lid too until you serve as that would help the retaining the beautiful aroma of keora .

Garnish with bereshta , serve with polau , paratha , Naan .


Chicken Shawarma Roll and pita pocket sandwich


For shwarma roll and pita pocket sandwich , you need pita bread and for the recipe plese go through the following link;

You also need Hummus , tahini and Tzatziki sauce .. For these please go through the following links;

The Filling :

1. Take one chicken breast . Now marinate it with olive oil , salt, 1/2 tbl spoon black pepper , 1/2 tea spoon cardamom powder , 1/4 th tea spoon clove powder, 1/4 th tea spoon nutmeg and 1 tea spoon all spice powder . Now grill it or bake it in a preheated oven for 25 minutes at 400 FH . Broil for another 10 minutes at the same temperature .

2. Now cut the meats from the breast . Mix in with Tzatziki sauce .

You can cook the chicken in many other ways too . Sometimes I marinate the chicken stripes in soy sauce , oyster sauce , ginger paste and vinegar . Then fry them in oil .

Shwarma Roll and Pita Pocket sandwich :

1. Spread hummus on the pita and place the chicken mixed in Tzatziki sauce . Now add some tahini on top and roll .

2. For pita pocket sandwich , cut the pita into halves . Put the chicken , tahini and hummus in the pocket and serve .


Chicken Tangri Kabab

Chicken Tangri Kabab

Chicken Tangri Kabab

Chicken tangri kabab is a famous North Indian chicken kabab where only drumstick of the chiccken is marinated in a yogurt-spice marinade for a longer peroid and then grilled . The difference between chicken tikka/ tandoori chicken with tangri kabab is , in tangri kabab , dry roasted grounded chick pea is used along with green chili paste . These two ingredients make it distinct from tikka or tandoori chicken . Dry roasted grounded chickpea can be substituted with “Besan” or gram flour , but that should be lightly fried before using. Tangri kabab has another different version where minced meat is stuffed inside a pocket made in the drumstick . May be next time I’ll try that too .
Though only drumstick or tangri is used , I prefer taking the whole leg, with thigh too . 🙂

Ingredients :

6 pieces chicken leg
1/3 rd cup yogurt
2 tea spoon ginger paste
1 tea spoon garlic paste
1 tea spoon garam masala powder
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg powder
1 tea spoon green chili paste
1 teaspoon red chili powder
1 tea spoon paprika
1/3rd cup oil
1 tbl spoon dry roasted chickpea powder or Besan
salt to taste ( around 1 and 1/2 tea spoon)
A pinch of yellow ( not orange or red) food color ( optional)

Other ingredients :

Coal to give smoke
oil for smoking


1. Make some slit on the chicken . These cut marks would help the marinade go inside the legs .

2. Pat dry the chicken legs with a kitchen towel before you marinate . Now Marinate with all the ingredients mentioned above . Give coal smoke . For giving coal smoke , take a burning coal in an aluminium foil cup and place it on the bowl of the chicken . Put some oil over the burning coal and cover the entire bowl with a lid . Keep it like this for 10 minutes . Marinate the chicken for at least 12 hours . The more , the better . I did almost 20 hours . Cover the bowls with cling film or plastic and keep in the refrigerator.

3. Pre-heat the oven to 400 FH and bake the chicken for 20 minutes . Then broil another 15-20 minutes .

Enjoy with naan , paratha and raita .. 🙂

Notes :

1. Fry the besan for few minutes until fragrant , but please don’t over fry it . It would make the chicken taste bitter .


Tandoori Chicken

Tandoori Chicken

Tandoori Chicken

Who said you can’t make restaurant style tandoori chicken at home ?? Who said, you need ready made brand tandoori masala to get the authentic flavor ?? They are wrong !! Try this recipe and find on your own . 😀

Ingredients :

5 pieces of chicken leg ( Thigh and drumstick together)
1/2 ( half) cup of yogurt
2 teaspoon finely grated ginger ( almost look like paste)
1 heaped teaspoon finely grated garlic
1 tea spoon chili powder
1 heaped tea spoon paprika( it helps to bring out color)
1 tea spoon cinnamon powder
1/2 tea spoon nutmeg( jaifol) powder
1 tea spoon roasted and finely grinded cumin ( jeera) powder
Salt to taste
Pinch of red and orange food color
1/4 th cup oil+ 1 tbl spoon ghee
1 tea spoon keora water
1 and half tea spoon special masala

For the special masala :

Dry roast 2/3 red chilies , 1 tbl spoon cumin , 1 tbl spoon whole coriander , 4/5 cardamom pods , 2 tea spoon fennel ( mouri) , 9-10 cloves , 1 tea spoon black pepper , 1 tea spoon mace ( javetri) , 4/5 all spice . Now grind them into a fine powder . But remember don’t make the red dry chilies too dark or burnt.

Other ingredients :

To smoke the chicken :

1 coal


1. Marinate the chicken pieces with all the ingredients. Smoke the chicken . To give the smoke , take a burning coal in a small metal or foil bowl . Place it over the chicken and add the ghee over the coal . Cover the bowl of the chicken with a lid so that the smoke is sealed inside . Keep it like this for 10 minutes . Now take out the coal , cover the bowl with plastic or cling film and keep it in the refrigerator for at least 12 hours . The more , the better .
This is how we smoke :

2. Pre heat the oven to 400 FH and bake the chicken for 20 – 25 minutes and then broil it another 15-20 minutes @ the same temperature or until the surface is little charred . You can add some onion rings over the chicken just 10 minutes before you turn off the oven . 🙂

3. Serve hot with naan , paratha or polau . 🙂

Tips :

1. To get the bright red color , do not use the red color only , that would give a kind of pinkish repulsive red color on the chicken . 😦 So to get the perfect color mix red and orange food color together .

2. Please , do smoke the chicken to get the authentic flavor . Don’t skip this part . Many are confused to lit the coal . I always do on my stove top . It’s nothing really difficult .

3. The time in the oven always varies depending on each oven . While broiling , don’t put the baking tray so close to the heat . In some oven things get broiled sooner than others . So always keep an eye while broiling .

Crispy Fried Chicken

Crispy Fried Chicken

Crispy Fried Chicken

I have experimented so many times before developing this recipe and alhamdulillah it turned out to be just perfect .For the restaurant style crispy fried chicken , you have to follow 3 simple steps !!! Often our fried chickens are dried out and becomes tasteless while frying and often the outside is not crispy at all , rather becomes very soggy !!! Here you go with some tricks , that would make the chicken , juicy and tender inside and at the same time the outer crust would be super crispy in Sha Allah!!! 🙂

Step 1:

Brine the chicken : That would make the chicken juicy and tender even after deep frying . It enhances the flavor too .

Ingredients :

6 pieces of chicken drumstick
1/2 a cup milk
1 tbl spoon yogurt
1 tbl spoon of sugar
2 tea spoon of salt

Prick the chicken pieces with a fork and soak them into the mixture of milk , yogurt , sugar and salt for at least 4 hours . The more the better . After 4 hours take the chicken pieces out of the mixture and pat dry with a kitchen towel .

Step 2 :

Marinade the chicken:

Ingredients :

1 egg
1/2 a cup of flour
1/3 rd cup of milk
1 tea spoon White or black pepper powder
1 tea spoon ( heaped) chili powder / paprika
1 tea spoon garlic paste
1 tea spoon ginger paste
Sugar 1 tea spoon
Salt to taste

Marinade the chicken pieces in this batter for another 2 hours at least . If you find the marinade too dry , add little milk too for the right consistency .

Step 3 :

Coating :

Ingredients :

2/3 rd cup of flour
2/3 rd cup of rice flour
1/4 th cup of Cornflour / corn starch
1 tea spoon of garlic powder
1/2 tea spoon of ginger powder
1 tea spoon of Chili powder
1/2 tea spoon of white pepper powder
1/2 tea spoon of baking powder
1 star anise crushed into powder ( optional , though it gives beautiful flavor )
1 tea spoon of chicken stock powder / or one chicken stock cube , powdered
Salt to taste

This coating mixture will be dry . Mix them together .

Other important ingredient:

1 bowl of chilled water

Procedure :

1. Take out the chicken pieces from the marinade and coat in the coating mixture . Now this step is important . soak them all into the chilled water.

2. Now Again roll into the coating mixture . The coating should not be smooth . It should look like this

soaking into the chilled water would make the coating look crumbly . If your coating is crumbly , your chicken will be crispy . Rest the chicken pieces into the fridger for at least half n hour before frying .

3. Heat oil on medium low flame and then place the chicken pieces into the oil . The chicken should be submerged into oil . Don’t try to turn over until one side is golden brown . Fry both side very well . You can fry the chicken with lid on . But many times I forgot to do so . But that doesn’t really make any difference . The temperature of oil is very important to get the crispy crust .

Enjoy with your favorite dip , sauce and French fries !!




Kabob- e- Jujeh literally means grilled chicken and it consists of grilled pieces of chicken . This is one of the most popular kabob ( Persian accent for kabab) in Iran , often served with rice or Naan – e Lavash, a special kind of flat bread . Jujeh is typically ,like most other Persian kabobs , not spicy at all . Very few ingredients are used but the use of reasonable amount of saffron is noticeable , that being responsible for that marvelous golden look of jujeh ! As I said earlier , only few ingredients are needed for this beautiful kabob , onion , lemon juice , white or black pepper and saffron being the main ingredients . But to make it more tender , juicy and flavorful I added few secret ingredients too . Those are mayonnaise , orange zest and orange juice . 🙂 Usually breast meat are preferred for this kabob but you can use both breast and thigh meat, but should be boneless . I used breast meat and they turned out too good !!

Ingredients :

1.5 lb of boneless chicken , preferably breast meat , cut in cubes
1 medium-large onion , finely chopped
3 tbl spoon of yogurt ( try to not take the water)
1 and half tbl spoon of mayonnaise
2 tbl spoon of lemon juice
3 tbl spoon of fresh orange juice
2 tea spoon of orange zest
Little more than 1/4 th tea spoon of turmeric powder
1/2 tea spoon of good quality saffron, powdered and soaked in 1 tbl spoon of hot water
Salt to taste
2 tea spoon of white or black pepper , crushed
4 tbl spoon of olive oil
Saffron food color , optional , but that really helps to achieve that golden color.

Other ingredients:

Coal to give smoke

Procedure :

1. Marinate the chicken pieces with all the ingredients and cover the bowl with plastic . Keep it in the refrigerator for at least 10 hours . The longer , the better . preferably 24 hours marination .

2. Give coal smoke just before you are ready to prepare it . For that lit the charcoal very well , then place it on a metal or small aluminium foil cup . Place it over the marinated meat and add some oil or ghee over the charcoal . Cover the bowl of the meat to lock the smoke inside . Leave it like that for 10 minutes .

3. Thread the chicken pieces onto metal skewers and grill until the chicken pieces are well-cooked . I did it in oven . For that bake in a pre-heated oven for 15 minutes at 400 FH and then broil for another 12-12 minutes .

Serve hot with saffron rice or Shirin polo or Naaan -e Lavash .

Chicken Curry , my way

Chicken Curry , my way

Chicken Curry , my way


1 chicken , cut in pieces ( 1 kg )
Fried Onion/ bereshta of 2 medium onions
2 tbl spoon of onion paste
2 tea spoon of ginger paste
2 tea spoon of ginger ,fine julian cut
2 tea spoon garlic paste
1 tea spoon garam masala powder *
4/5 green cardamom , 1 stick of cinnamon , 2 bay leaves
2 tea spoon red chili powder
Half tea spoon turmeric powder ( heaped)
Less than half tea spoon coriander powder ( level)
Salt to taste

Garam masala:

2 Dry red chilies
Cumin seed 1 tbl spoon
Coriander seed 1 tbl spoon
Green cardamon 5 or 6
Black pepper 1 tea spoon
Cloves 1 teasppon
2 long pepper
Allspice 1 teaspoon
Kababchini 1 teaspoon
Fennel 1 teaspoon
Mace 1 teaspoon
Nutmeg half a teaspoon
1 star anise
1 black cardamom
1 small cinnamon stick ( 1″)

Dry roast the masala and then grind them into a fine powder.


1. Fry the onion until golden brown . Keep them aside .

2. In the same oil add the whole garam masalas and fry then add onion ,ginger-garlic paste , fried onion and little water . Add the chili powder , turmeric powder , coriander powder and salt . Fry well adding water little by little .

3. Add the chicken pieces and chopped ginger ( julian cut). Add very little water and cover the lid . Cook on low-medium flame for at least 45 minutes . The chicken will release water . Let the chicken to be cooked in it’s own water . After 45 minutes add enough water to get the right consistency of gravy and to cook the chicken well . You don’t need much water if it’s soft chicken . Only a little water needed . But if using hard chicken , cook the chicken adding water little by little another 45 minutes at low flame . Then Add the water for the final consistency .

4. Add the garam masala powder and cover the lid . Turn off the stove and keep the chicken pot on the turned off stove , until you serve . You will see , the oil separates from the gravy !!!

Enjoy !!!

Zafrani Chicken Korma

Zafrani Chicken Korma

Zafrani Chicken Korma

I love Korma !!! Love to cook them pretty often as the whole family are too fond of this delicacy . Korma has it’s origin in central Asia . With Mughals , some special Central Asian recipes too, took over the South Asia region , Korma is one of them . 🙂 As time went by , it got too many variations and improvisation , having it’s root in Mughlai quisine. Basically the word “Korma” derived from the Urdu word korma or kormah , meaning braised meat . Urdu “Kormah” derived from the Turkish “kavurma” literally meaning “cooked meat” . The process of braising involves searing of foods at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.


1 chicken , cut in 8 pieces
1/3 rd cup of onion Paste
4 tbl spoon of fried onion or bereshta
1 and 1/2(half) tbl spoon of ginger paste
2 tea spoon of garlic paste
1 tea spoon of poppy seed powder ( optional)
2 tea spoon of nut paste ( I grinded cashew and almond together into a powder , then added little water)
Whole spices , like 4/5 green cardamoms , 1 cinnamon stick , 5/6 cloves
1/2 ( half ) teaspoon of white pepper powder
1/2 (half) teaspoon of mace powder
1/4 th tea spoon of nutmeg powder
1 cup of heavy cream + regular liquid milk ( half a cup of heavy cream + half a cup of regular milk)
Ghee ( or you can use both ghee and oil together)
Salt to taste
Sugar to taste
Handful of whole green chilies
Saffron soaked in 2 tbl spoon of milk ( if you wish , you can use little saffron food color)
Keora water


1. Heat ghee . Add the whole spices , fry for a while then add the chicken pieces and fry for few minutes .

2. In a small bowl combine onion paste , fried onion , ginger paste , garlic paste, nut paste , poppy seed powder, salt together . Now Add the mixture to the chicken and cook . Cook very well adding small quantity of water little by little , what we call in Bangla “koshano” . When the spices are well cooked add water , enough to make the chicken tender but not too well done .

3. When the water dried out add the cream and milk . Don’t cover with lid . When almost to the desired consistency add hand full of whole green chilies . Add white pepper , nutmeg and mace powder and little sugar. Add the saffron soaked milk. Sprinkle some keora water and turn off the heat . Keep the pot on the stove with lid on , until you serve.

Serve with polau or naan or paratha .



1. To get the best flavor from the mace , please dry roast them for a while befor you grind them.

2. Try to use home made bereshta or fried onion , as it gives you the best result . But remember , don’t over fry the bereshta , they may ruin the color of the korma .