When I cook balti chicken, I like to have a hot spicy dish. If you want, you can add bit sugar and less chilli powder. Even if you like, you can add capsicum in balti chicken. Hope you will like this exotic beautiful dish.

• 500 chicken beast fillet

• 1 onion (finely chopped)

• 1 tablespoon yogurt

• 1 teaspoon garlic paste

• 1 teaspoon ginger paste

• ½ teaspoons cumin powder

• 2 teaspoons coriander powder

• ½ teaspoon turmeric powder

• 1 teaspoon chilli powder

• ¼ teaspoon mustard seeds

• ¼ teaspoon nigella seeds(optional)

• 2 medium size tomato

• 2 tablespoons chopped coriander leaves

• 3 tablespoons oil

• 2 small bay leaf

• salt to taste

1. Cut each fillet into 1″ diced approximately even-sized pieces.

2. Cut the tomatoes and blend it with ½ cup water. Keep aside fresh tomato puree.

3. Heat the pan and add oil. Add mustard seeds, nigella seeds and bay leaf. When seeds start cackle, add onion and cook over medium heat until onion becomes tansparent.

4. Add rest of spices, salt and half of tomato puree. Cook it till mixture thickens slightly, about 3-4 minutes and stir occionally.

5. Add chicken pieces and coat well with spices. Cook it till chicken becomes white.

6. Add rest of tomato puree and yogurt and cook it chicken becomes tender and gravy becomes thick. If you want gravy, you can add ½ cup of water.

7. Check the salt and add coriander leaves. Stir it and remove heat.

8. Serve Balti chicken with naan bread.

• 250 grams chicken breast

• 2 tablespoon chopped onion

• ½ teaspoon ginger paste

• ½ teaspoon garlic paste

• ½ teaspoon black pepper powder

• 1 green chillies chopped

• 1 bay leaf

• 1 cardamom

• 1″ cinnamon stick

• ¾ cup mango puree

• ¾ cup thicken cream

• 1 and ½ tablespoon almond flake

• 1 and ½ tablespoon sultana

• Sugar to taste

• Salt to taste

• 3 tablespoons oil

1. Cut the chicken breast into bite size pieces and marinate it with ginger, garlic, black pepper and salt.

2. Heat the pan with 1 tbs oil and fry the chicken till it changes the colour.

3. Remove chicken pieces from the pan and keep aside.

4. In same pan add rest of oil and add cardamom, cinnamon, bay leaf and chopped onion. Fry it till onion becomes soft.

5. Add mango puree, chilli, sultana and salt and bring it boil.

6. Add chicken pieces and 2 more minutes.

7. Add cream and sugar. Check the salt.

8. Cook 2 minutes and remove it from heat.

9. Garnish Mango Chicken with almond flake and serve it with rice or naan.

I try to make Hyderabadi Chicken Biryani in simple way. Hope guys will like this.

• 7-8 chicken drumsticks

• 3 cups basmati rice

• 3 tablespoon chopped mint leaves

• 2 tablespoon onion paste

• 2 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 tablespoon coriander powder

• ½ tablespoon cumin powder

• 1 teaspoon cumin

• 1 teaspoon mace

• 2″ cinnamon stick

• 3 green cardamoms

• 5-6 cloves

• 7-8 black pepper

• 2 bay leaves

• 5-6 green chillies

• 2 tablespoon lime juice

• 2 large onion sliced(fried)

• 1 cup greek yogurt

• ½ cup oil

• ½ cup clarified butter/ ghee

• ½ teaspoon saffron color

• 1 tablespoon sugar

• 1 tablespoon rosewater (optional)

• Salt to taste

1. In a bowl take chicken, ginger, garlic, mint, yogurt, green chillies, pepper, cumin powder, salt, cumin, coriander powder and whole garamasala dry, ½ fried onion, oil and salt. Mix well all ingredients.

2. In a sauce pan bring to boil water, salt and cumin to cook rice. Once the rice is 1st boil. Remove from heat and drain the water. Keep the water.

3. In a thick bottom pan take marinated chicken and spread at the bottom and then add half cooked rice, onion fried, saffron colour, sugar, ghee and left of water from rice less than rice level. Cook it under closed lid for 30min.

4. Open the lid and add rose water. Mix well.

5. Serve hot Hyderabadi Chicken Biryani with yogurt raita.

• 500 grams thigh fillets (cut into bite size)

• 1 tablespoon cornflour

• 1 egg

• 2 tablespoon hot chilli sauce

• ½ teaspoon chilli powder

• ½ teaspoon cumin seeds

• ½ teaspoon black pepper powder

• 2 teaspoon ginger paste

• 2 teaspoon garlic paste

• 4-5 green chillies(sliced and chopped)

• 3 curry leaves

• 1 tablespoon chopped coriander leaves

• 1 tablespoon chopped onion

• ½ teaspoon ajinomoto

• Salt to taste

• 2 tablespoon oil

• Oil for deep fry

• Red food colour

1. Take chicken pieces and pat dry it. Add salt, Aji-no-moto,1 tsp ginger paste, 1 tsp garlic paste, pepper powder-pinch, cornflour and 1 egg and mix well.

2. Heat oil in a frying wok and add chicken pieces few at a time (Do not crowd the pan) and fry until lightly golden brown.

3. Remove chicken pieces on a paper towel and repeat the process with rest of chicken pieces.

4. Heat 2-3 tsp oil in a pan and add cumin and chopped onion, ginger and garlic. Suate till oil is separated.

5. Add chopped chillies, curry leaves, ginger paste, garlic paste, remaining pepper powder, chilli powder, salt, aji-no-moto, red colour and salt. Mix well.

6. Cook for a few minutes add chilli sauce and 1 tablespoon water. Then add chicken to this paste and toss lightly and stir in coriander leaves.

7. Serve chicken 65 hot with roti, naan or plain rice and enjoy the heat.

Ingredients:

• 200 grams chicken tikka

• 6 sliced bread

• Butter

• Cucumber sliced

• 90 grams mint raita

How to make:

1. Spread butter over bread and place cucumber slice, chicken tikka and mint raita top of each other.

2. Place anther bread top of this and cut it diagonally.

3. Enjoy your chicken tikka sandwich with mint raita.

• 1 curry cut chicken(10 size)

• 1 medium sliced onion

• ½ teaspoon chilli powder

• ½ turmeric powder

• 1 tablespoon chopped garlic

• 1 teaspoon ginger paste

• 2 teaspoon mustard paste

• ½ teaspoon fennel seeds

• ½ teaspoon nigella seeds

• ½ teaspoon fenugreek seeds

• ½ teaspoon cumin seeds

• ½ cup Greek yogurt

• 4 green chillies

• 4 tablespoons oil

• Salt to taste

1. First roast all seeds (cumin, fennel, nigella and fenugreek) about 30-45 seconds and grind it coarsely.

2. Heat pan with oil and add onion. When onion becomes soft, add chicken.

3. Seal chicken and add garlic, ginger, onion paste, turmeric, chilli powder, mustard paste, mixes spices and salt one by one. Cook it till oil comes out.

4. When oil comes out, add yogurt.

5. Cook it about 15 minutes in closed lid. Stir it occasionally and if it gets dry and add 1-2 tablespoons water. Add green chillies.

6. Check the salt and 1 more minute. Achari chicken is ready to serve.

7. Serve hot achari chicken with roti or parathas.

• 400 grams boneless chicken fillet

• 1 large tomato

• ½ green capsicum

• 1 medium onion

• 4 tablespoons yogurt

• 1 and ½ tablespoons lemon juice

• 1 teaspoon chilli powder

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 1 teaspoon chat masala

• ½ teaspoon coriander powder

• ½ teaspoon garam masala

• 2 tablespoons oil

• Salt to taste

• Saffron imitation (optional)

• 1 chopped tomato

• 6 cashew nuts

• 1 finely chopped onion

• 1 teaspoon chilli powder

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 1 teaspoon chat masala

• ½ teaspoon coriander powder

• ½ teaspoon garam masala

• 1/8 teaspoon turmeric

• ½ teaspoon dried crushed fenugreek leaves

• 2 tablespoons oil

• Salt to taste

• 1 tablespoon chopped coriander leaves

1. Cut the fillet, tomato, capsicum, and onion into cube pieces.

2. Take a bowl and add mix all the spices, lemon juice, yogurt, saffron imitation, oil and salt together.

3. Use half of the marination for chicken pieces and rest for vegetables(tomato, capsicum and onion).

4. Keep them in the refrigerator about 1-2 hrs for marination.

5. You can cook in pan or BBQ. Heat the pan on medium high and place chicken pieces. Fry them about 2 minute each or until tender.

6. Add the vegetables and cook them half done.

7. Blend tomato and cashews till make smooth puree.

8. Heat a pan on medium high and add oil. Add onion and fry it till it becomes soft.

9. Add turmeric, ginger, garlic, coriander, chilli powder, salt and garam masala with little bit of water. Cook them till oil comes out.

10. Add the tomato puree and cook them for 6 minute in close lid.

11. Now add chicken, vegetables and fenugreek powder. Let it cook about 2 minute and add cream. Turn off the heat.

12. Garnish with coriander leaves and serve hot with rice, roti or naan.

500 grams boneless chicken thigh fillet

2 tablespoons yogurt

1 tablespoon lemon juice

1 teaspoon chilli powder

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon chat masala

½ teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon dried crushed fenugreek leaves

2 tablespoons Oil

Saffron imitation

Salt to taste

5 skewers

1. Cut the fillet into cube pieces and add mix all the spices, lemon juice, yogurt, saffron imitation, oil and salt.
2. Coat the chicken pieces properly and keep it in the refrigerator about 2 hrs for marination.
3. Put the chicken on to the skewers.
4. You can cook in pan or BBQ. Heat the pan and place skewers. Fry them about 2 minute each side or until tender.
5. Serve hot.

Use thick yogurt for marination and don’t make marination watery.

Ingredients:

1 whole chicken cut into 8 pieces (size 10)
1 tablespoon chilli powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon chat masala
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon grinded black pepper

1 teaspoon dry fenugreek leaves
2 tablespoons lemon juice
2 tablespoons oil
4 tablespoons thick yoghurt (Greek yoghurt)
1/2 teaspoon Saffron imitation

Salt to taste

How to Make

1. You need to cut 2-3 long slits on each chicken piece. Mix salt, 1 tablespoon chilli powder and lemon juice together and apply this paste over the chicken pieces especially over the slits. Keep aside.
2. Now make marination with all the spices (coriander, cumin, rest of chilli, chat masala, garam masala, dry fenugreek leaves, black pepper and saffron imitation), salt and yogurt to a paste. Add chicken to the yoghurt mixture and make sure all pieces coated well. Cover it and let it set for at least 2 hours in the refrigerator. I like to let it set overnight.
3. Preheat the oven to 200°c. Grease the baking tray.
4. Take out the chicken from the refrigerator and add the oil. Now place the chicken pieces over the tray.  And cook for 30-35 minutes until it becomes tender.
5. Take out from oven and serve hot.

. 500 grams chicken thigh fillet

. 1 medium onion

. 100grams butter

. 4-5 cashew nuts

. 1 tablespoon garlic

. 1 tablespoon ginger

. 1 tablespoon red chilli powder

. ½ teaspoon coriander

. 1 teaspoon dried crushed fenugreek leaves

. 200 grams chopped fresh / can tomato

. 1½ tablespoon sugar

. 100ml cream

.  2 tablespoon oil

. Salt to taste

How to make:

1. Cut chicken into desirable slices and marinate with half tablespoon ginger paste, half tablespoon garlic paste, salt, half tablespoon chilli powder for at least 10 minutes. Then fry them in oil and keep aside.
2. In that same pan add onion and fry them until golden brown. Then add one by one coriander, cashew nuts, rest of chilli powder, garlic, ginger, tomato, salt and 2 tablespoon water and cook them till everything comes together.
3.  Put the mixture in a blender and make smooth puree.
4.  Now add butter on the pan and pour the puree. Cook them on medium heat.
5. Add the chicken pieces now and cook until chicken becomes tender. Now add the dried crushed fenugreek leaves and cream.
6. Add the sugar and simmer for 2 minutes before serving.