Shahi Chicken |

Shahi chicken is a chicken recipe that is found in North India mostly. The richness of desi ghee and the flossy cream renders it a mouth watering taste. It has to be made with a little patience which is worthwhile because the end result is too tempting to resist. The aroma of fried cardamoms and spices add to the temptation of the shahi chicken recipe.

Prep time: 20 min
Cook time: 30 min
Serves: 2


  • 12 large drumsticks of chicken
  • 1 liter clear chicken stock
  • 100 gm yoghurt
  • ½ bowl fresh cream
  • ½ bowl desi ghee
  • 2 big sized onions (sliced)
  • 5 cardamoms (chotti and badi elachi)
  • 2 cinnamons
  • 4 cloves
  • ½ tsp nutmeg (grated)
  • 4 tsp ginger garlic paste
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • Salt to taste
  • 25 gm coriander leaves


Clean the chicken. Remove the skin. Make it boneless by removing bones of it. Cut the breast into four equal sized pieces cut widthwise. Wash them well and pat dry. Heat ghee in a pan. Fry onions till they turn golden brown.

Put cinnamon, cardamoms, and cloves and fry for two minutes. Add ginger garlic paste and fry for two minutes. Put spices like coriander powder, red chili powder and turmeric powder and fry tow minutes. Then add half chicken stock along with salt. Stir it well and take it to boil.

Lower the flame and let it simmer. You have to constantly stir it to make sure that the onions are mashed properly. Remove the pan from flame. Mix yoghurt in it. Again put the pan on flame and stir fry till the liquid evaporates.

Add the remaining chicken stock and bring it to boil. Lower the flame. Cover the pan and let it simmer for five minutes. Stir in between. Put grated nutmeg and stir well.

Cover the pan and on a low flame let it cook till the gravy then thinned out. Remove it from heat and adjust seasoning. The shahi chicken is ready. Garnish it with chopped coriander leaves. Serve it hot with chapattis or naans.

Jeera Chicken Fry |

This chicken recipe is cumin flavored and has a nice aroma. It is a quick recipe and less spicy. Jeera (cumin) is also good for digestion. It is a good combination for roti.

Cooking time: 35 min
Serves: 2-3


  • 500 gms chicken
  • 2 onions
  • 1 large tomato
  • 2 tsp ginger garlic paste
  • 4 green chilies
  • 1 ½ tsp chilly powder
  • 2 tsp cumin powder (roasted and ground)
  • ½ tsp coriander powder
  • Fresh coriander for garnish
  • ¼ cup curd
  • ½ tsp turmeric powder
  • Salt to taste
  • 2 tbsp refined oil
  • Few curry leaves


Clean the chicken and mix curd, salt and turmeric to it. Refrigerate for ½ an hour.

Make paste of onions and tomato separately.

Heat oil in a pan. Add curry leaves and then fry onion paste till raw smell disappears. Then stir in ginger garlic paste and fry for 2 minutes. To this add tomato paste and cook till oil leaves sides stirring frequently.

Mix coriander powder, chilly powder and cook for 2 more minutes. Put in the marinated chicken and slit green chilies. Cook till it is done and dry. Sprinkle cumin powder and mix well.

Switch off the stove and garnish with chopped coriander.

Serve hot with roti.

Chicken Mushroom Rice |

Chicken mushroom rice recipe is different from other chicken recipes. It has goodness of chicken and richness of mushrooms. The basmati rice when cooked with chicken and mushroom, render a unique taste to the gourmets. You can eat this recipe with curry dishes. It is extremely tasty and healthy dish to relish. It can appear time taking but it worthwhile.

Prep time: 30 min
Cook time: 10 min
Serves: 2


  • ½ cup basmati rice
  • 1 medium sized onion (finely chopped)
  • 225 gm chicken breast meat (Finely chopped)
  • 3 gralic cloves (Finely chopped)
  • 2 whole red chilies
  • 80 gm bamboo shoots (Finely chopped)
  • 8 mushrooms
  • 2 tsp dried Shrimps
  • 1 tsp fish sauce
  • 2 tsp oil
  • Salt to taste
  • 20 bsail leaves (tulsi ki patti)


Cook rice in a pan. Soak the Chinese black mushrooms for 30 minutes, drain and chop them. Heat oil in a wok. Add onions and garlic to fry till they turn golden brown. Stir it regularly. Add chilies and chicken now. Stir and fry it for two minutes. Put bamboo shoots, mushrooms, fish sauce, dried shrimps and salt and stir it well for next four minutes. Add cooked rice and basil. Stir it again and cook it for five minutes. The chicken mushroom rice recipe is ready to eat. Serve it hot with curry.

Chicken Kali Mirch Wala |

Chicken kali mirch wala is on of the most spicy chicken recipes that is too yummy to relish. The spicy and hot taste of the dish makes it one of the most delectable recipes of chicken. The hot tatse of black peppers make it spicy and hot. So if you love hot recipes, try this out. You can serve chicken kali mirch wala with rotis or naans.

Prep Time: 1 hour
Cook Time: 20 min
Serves: 2


  • 1 kg chicken
  • 1 medium sized onion (sliced)
  • 4 tomatoes (chopped)
  • 8 cloves of garlic
  • 5 cloves
  • ½ cup black pepper corns (sabut kali mirch)
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 4 tbsp oil
  • Salt
  • ½ bowl Curry leaves
  • 1 cup water


Grind pepper corns, turmeric and salt coarsely and mix them well with the chicken pieces. Refrigerate this marinated chicken for an hour. After an hour heat oil in a wok and add cloves to splutter. Now put garlic and onion and fry for a minute.

Add tomatoes and fry till they turn tender. Once they get roasted add coriander powder. Sauté till the oil comes to the surface of the paste. Now add a cup of water and curry leaves. When it starts boiling, add marinated chicken. Cook it for twenty minutes or till the chicken gets tender. Serve it hot with chapattis.

Jardaloo Sali Murgh |

Jardaloo Sali Murgh chicken recipe is a popular dish from Gujarat. It is a combination of chicken and apricots mixed with masalas to give a sweetish-spicy taste. It goes well with brown rice or Methi thepla.

Prep time: 20 min
Cook time: 25 min


  • 500 gms chicken
  • 250 gms apricots (soaked overnight and deseeded)
  • 150 gms onions
  • 3 small potatoes
  • 2 tsp coriander powder
  • 2 tsp red chilli powder
  • 10 gms garam masala powder
  • 2 tsp ginger garlic paste
  • ½ tsp turmeric
  • Salt to taste
  • 1 tbsp chopped coriander
  • Refined oil as required


Heat oil in a non-stick pan. Fry chopped onions till light golden. Add ginger garlic paste and fry for 2 minutes.

Stir in all the masalas- coriander powder, red chilli powder and turmeric. Mix well. Stir in cleaned chicken, salt and cook till it is half done. Now add apricots. Cook chicken till it is done and apricots soften.

Sprinkle garam masala and chopped coriander. Mix well.

Wash, peel and cut potatoes into thin strips. Soak them in salt water for sometime. Drain away the water completely and deep-fry in hot oil till light golden. Take them on a tissue to remove excess oil. Sprinkle salt and arrange them on top of the curry. Serve hot.