Here, we will go through 14 simple Chicken recipes, which we can cook at home.It is a dish that is made all over the world and is liked by everyone. Most of nonveg foody prefer to Chicken, there are many famous dishes of it.
1) Chicken Chili
Ingredients for making Chicken Chili
- Chicken breast 400g
- Ginger garlic paste 2 tablespoons
- Salt as per taste
- Black pepper powder 1 teaspoon
- Vinegar
- Egg 1
- Cornstarch 3 tablespoons
- Maida 2 tablespoons
- Oil
- Capsicum 1
- Green chilies 3
- Green Spring onion
- Onion 1
- Garlic cloves 8 to 9
- GingerSoya sauce 2 tablespoons
- Water as needed
- Chilli sauce 2 tablespoons
- Tomato ketchup 2 teaspoon
- Sugar.
Marination of Chicken
1. Cut the chicken breast into pieces, then take a bowl.
2. Add the pieces then add ginger garlic paste.
3. Then add salt to taste, black pepper powder, then add a little bit of vinegar.
4. Now break 1 egg into this marination, then add cornstarch, maida, add oil.
5. Mix this well and rest this for 30 minutes to 1 hour.
Preparation of Chicken Chili
Now we will prepare the gravy of our chili.
1. Firstly chopped ginger, garlic, spring onion, onion, and capsicum.
2. Take a bowl, add and a half cup of water then add a little bit of vinegar.
3. Now add soya sauce, chili sauce, tomato ketchup, then add 1 teaspoon of cornstarch, mix it well.
4. We will fry our chicken, so for that heating oil.
5. Then add the pieces which we have marinated into the hot oil, stir while frying, fry this until it’s golden brown.
6. Now take, a vessel add oil.
7. Let the oil get hot, then add spring onion, chopped garlic, ginger capsicum, green chilies, onions.
8. Toss it and let it fry for 2 to 3 minutes, now add the sauce mixture which we have made.
9. Add it and let boil come, once boil comes then stir it.
10. Add salt, a little bit of sugar and black pepper powder, mix it well.
11. Then add the fried chicken, stir it, this should be cook on high flame.
12. It’s ready.
Serve it with some green spring onion on the top.
2) Kadai chicken
Ingredients
- Chicken 800g
- Salt to taste
- Ginger garlic paste 1 tablespoon
- Red chili powder 1 tablespoon
- Dry red chili 2
- Coriander seeds 1 tablespoon
- Black pepper teaspoon
- Fennel seeds 1 teaspoon
- Jera 1 teaspoon
- Oil 4 tablespoons
- Turmeric powder 1 teaspoon
- Coriander 1 teaspoon
- Jera powder 1 teaspoon
- Red chili powder 2 teaspoons
- Kadai masala 1 teaspoon
- Tomatoes 3
- Water
- Curd 1/2cup
- Fresh cream
- Garam masala 1 teaspoon
- Diced capsicum 1
- Diced onion 1
- Sliced green chilies
- Coriander leaves.
Process For making Kadai chicken
1. Take chicken in a bowl, add salt to taste.
2. Ginger garlic paste, red chili powder, mix it well and marinate for 15 to 20 minutes.
3. Then take a Pan, add dry red chili,
4. Coriander seeds, black pepper, fennel seeds, jera, and dry roast it for 2 to 3 minutes.
5. Add the dry roasted masala into a blender and blend it nicely.
6. In that same pan add some oil.
7. Then add the marinated chicken to the oil, fry this for 10 minutes.
8. Now cover the lead and cook for more 5 to 6 minutes, stir in between.
9. After 5 minutes open the lead and add sliced ginger garlic.
10. Then add turmeric powder, coriander powder, jera powder, red chili powder, Kadai masala, mix it well.
11. Add chopped tomatoes, salt to taste, stir it and cook for 5 minutes.
12. Then add hot water in it, bring it to boil, cover the lead and cook it until the tomatoes are smashed.
13. Check it then add curd, stir it and cook until the oil separates, then add fresh cream, stir it then add garam masala, mix it, add diced capsicum, onion, green chilies, and coriander leaves, cook for 3 minutes, stir it well.
Serve hot.
3) Chicken curry
Ingredients:
- Chicken
- Salt to taste
- Red chili powder 1 tablespoon
- Ginger garlic paste 2 tablespoons
- Onions 4
- Tomato 3
- Green chilies 2
- Black pepper
- Cloves
- Elachi
- Coriander powder 4 tablespoons
- Red chili powder 2 tablespoons
- Cumin powder 1 tablespoon
- Baisan 2 tablespoon
- Deggi Mirch 1 tablespoon
- Turmeric 1/2 tablespoon.
Process
1. Take a bowl, put all the chicken pieces into the bowl then add salt to taste.
2. Red chili powder, ginger garlic paste, mix it.
3. Then finally chopped onions, tomato, as well as green chilies keep this aside.
4. Take a bowl, add coriander powder, red chili powder, cumin powder.
5. Then, add besan, deggi mirch, mix it well and keep this aside.
Now it’s time to mix all the above preparation we did.
6. Take a vessel, add oil let it heat.
7. Then add black pepper, cloves, elachi fry this for 2 to 3 minutes.
8. Add our chopped onion, add salt to taste, let the onions fry until it’s golden brown.
9. Then add chopped fresh green chilies, ginger garlic paste and turmeric powder, mix it.
10. And then add chopped tomatoes, again cook this until the tomatoes are smashed, (add little bit water if needed).
11. Add chicken and fry this for 4 to 5 minutes, then add water and mix it well, then cover the lead and cook for 10 minutes.
it’s ready to eat.
4) White chicken
Ingredients needed
- Chicken 300g
- Salt to taste
- Curd 1/2cup
- Black pepper powder 1 tablespoon
- Oil 3 tablespoons
- Cinnamon 1
- Bay leaves 2
- Green cardamom 3
- Black pepper 5
- Onions 3
- Ginger garlic paste 2 tablespoons
- Cashew nuts
- Green chilies
- Cooking cream
- Kasuri methi
Marination
1. Take the chicken in a vessel or bowl, add salt to taste.
2. Then add curd, black pepper powder.
3. Mix it well and marinate this for 20 minutes
Preparation
1. Take a Pan, add oil, let it heat.
2. Then add cinnamon, bay leaves, green cardamom, black pepper, fry this for a minute.
3. Add onion paste, cook this for 3 minutes, then add ginger garlic paste, mix well and let it cook for another 2 minutes.
4. Then add our marinated chicken then check the salt, if required then add salt as per taste, then cover lead and let it cook for 15 minutes.
5. Till it cooks we will make a paste of Cashew nuts and green chilies, so take Cashew nuts and green chilies and blend them.
6. After 15 minutes add this paste into the pan/vessel, mix it and cover the lead and cook for 2 to 3 minutes.
7. Then add cooking cream, stir it.
8. Cover the lead and let it cook for 2 minutes. Open the lead and add Kasuri methi, mix it well.
Your white chicken is ready to eat.
5) Crispy Chicken
Ingredients:
- Chicken breast 500g
- Salt to taste
- Red chili powder 1 tablespoon
- Black pepper powder 2 teaspoon
- Ginger garlic paste 2 tablespoons
- Dark soya sauce 1 teaspoon
- Corn flour 4 tablespoons
- Refined flour 2 tablespoons
- Egg white 1
- Baking soda 1/4 teaspoon
- Vinegar 2 tablespoon
- Capsicum 1/2 cup
- Onions 1/2 cup
- Garlic 1 teaspoon
- Ginger 1 teaspoon
- Green chilies 3 to 4
- Red chili sauce 1 teaspoon
- Tomato ketchup 1 teaspoon
- Schezwan sauce 1 teaspoon
- Soya sauce 1 teaspoon
Marinating the Chicken
1. Cut the chicken breast into strips.
2 Take the chicken in a bowl, add salt to taste, red chili powder, black pepper powder, ginger garlic paste.
3. Then add dark soya sauce, cornflour, refined flour, egg white, mix it well.
4. Add baking soda, vinegar, mix it well and marinate for 30 minutes.
5. Deep fry the marinated chicken strips, fry until it’s golden brown, then transfer to another plate.
6. Take a pan, add 2 tablespoons of oil, once the oil is hot.
7. Then add chopped garlic, green chilies, ginger, then add finely chopped green capsicum and onions, Cook for 2 minutes.
8. Now we will add the sauce schezwan sauce and vinegar mix it well.
9. Add soya sauce, tomato ketchup, red chili sauce, and mix it, on medium flame cook for 20 seconds.
10. Then add 1 teaspoon of black pepper powder and salt to taste.
11. Now we will add the cornflour mixture which contains ( 1 tablespoon of cornflour into 1/4 cup of water), cook this for 2 minutes, now add the fried chicken strips, switch off the flame.
And sprinkle some chili powder, serve hot.
6) Chicken biryani
- Ingredients:
Biryani. - Oil
- Ghee
- Bay leaves 3 to 4
- Black pepper 3 to 5
- Green cardamom
- Cinnamon
- Potato 2
- Chicken
- Yogurt 2 tablespoons
- Ginger garlic paste
- Salt to taste
- Turmeric powder
- Red chili powder
- Fried onions
- Tomato
- Basmati rice
- Coriander leaves
- Mint leave.
Process:-
1. Take a Pan, add 1 teaspoon of oil, then add ghee, let the oil and ghee get hot.
2. Then add bay leaves, cinnamon, black pepper, then add piled potato, let the potatoes get golden brown.
3. Take a bowl add the chicken, then add yogurt, ginger garlic paste, salt to taste.
4. Add turmeric powder, red chili powder, fried onions, and chopped tomatoes, mix it properly.
5. Now add this marinated chicken in the frying pan of potatoes, add some water.
6. Give this a stir, now cover the lead, and let it cook until it’s done.
Now we will make rice.
1. Take a vessel, add some ghee, along with it add some oil.
2. Then we’ll add garam masala like bay leaves, black pepper, cinnamon, green cardamom, fry this for 2 minutes.
3. Add some water, salt to taste, and wait for the boil to come.
4. once the water comes to roll boil we will add our basmati rice (the basmati rice is been sooked for 15 minutes in water).
5. Stir it and continue cooking it on a high flame. Check the rice once it’s cooked 3/4 then switch off the flame.
6. And drain the water.
7. Then put the rice into the same pan, make a layer of them.
8. Add some golden brown onion, chopped coriander leaves, and mint leaves on the top of biryani, then cover the lead and cook for 10 minutes.
Our Biryani is ready to serve.
7) Chicken salad
Ingredients:
- Chicken breast
- Salt to taste
- Pepper powder
- Ginger garlic paste/crushed
- Olive oil
- Vinegar
- Dry thyme
- Red chili flakes
- Yogurt
- Lemon juice
- Mayonnaise
- Mustard paste
- Some fresh cilantro
- Parmesan cheese
- Medium onion chopped
- Celery
- Lettuce chopped
- Carrot chopped.
- Cherry tomatoes
- Croutons
- Toasted walnut and almonds
Process of making a salad
1. Take the chicken breast to apply some salt, pepper, ginger-garlic.
2. little olive oil, vinegar, dry thyme, red chili flakes, marinate it, and let it rest for 20 minutes.
till then we will make our dressing.
1. Take a big bowl, add mayonnaise along with yogurt.
2. then add lemon juice, olive oil, mustard paste/sauce, cilantro, mix it well.
3. Add salt to taste, mix it well, and keep in the fridge.
4. Take another bowl, add chopped onions, Carrot, lettuces, and cherry tomatoes, mix it, and keep this aside.
5. Now heat a pan, add some olive oil and place our marinated chicken breast, cook this until it’s golden brown.
6. Then transfers it to a plate and cut the fried chicken into strips, keep this aside.
Now comes the assembling part.
1. Remove the bowl from the fridge, add the vegetables which we have mixed.
2. Then add the fried chicken strips into the dressing, mix this well.
3. Add celery, some walnuts, and almonds, then add the croutons and mix well.
4. Now we’ll add the parmesan cheese, give it a mix.
our beautiful, tasty chicken salad is ready to plate, transfer it on a plate.
8) Lemon chicken
Ingredients
- Chicken
- Yogurt 100g
- Oil
- Lemon juice 3 teaspoons
- Black pepper powder 2 teaspoon
- Ginger garlic paste 3 teaspoons
- Salt to taste
- Coriander leaves
- Black peppercorns 1/2 teaspoon
- Cinnamon stick 1
- Cloves 2
- Cardamom pods 2
- Bay leaves 2
- Chopped ginger 1 teaspoon
- Chopped garlic 1 teaspoon
- Green chilies 2 to 3
- Cornflour 1 teaspoon
- Water
- Fresh cream
- Butter 2 tablespoons
Marination
1. Take chicken in a bowl, make deep gashes on them, so that all the spices can enter in it.
2. Then add yogurt, lemon juice, black pepper powder, ginger garlic paste.
3. Add salt to taste, finely chopped coriander leaves, mix it well, now marinate it for 30 minutes.
Preparation
1. Take a pan heat oil.
2. Then add black peppercorns, cinnamon stick, cloves, cardamom pods, bay leaves, fry this for 1 minute.
3. Add Finley chopped garlic and ginger, saute it well,
4. Then add chopped green chilies, after 1 minute add the marinated chicken, cover the lead and cook for 10 minutes.
5. After 10 minutes open the lead and flip the chicken, again cover the lead and cook until it’s roasted well.
6. keep the flame high so our chicken will change its color into golden brown.
7. Take 1 cup of water and add 1 tablespoon of cornflour, mix it well.
8. Then add this cornflour mixture into the chicken pan, mix it, and cook on high flame for 2 to 3 minutes.
9. Now reduce the heat and add fresh cream, black pepper powder, then add butter, mix it well.
10. let it cook for 5 minutes then switch off the flame and add some chopped coriander leaves for garnishing.
9) Chicken Dumplings
Ingredients:
- All-purpose flour (maida) 2 cup’s
- Salt to taste
- Baking powder 1 tablespoon
- Water
- boneless Chicken 300g
- Onion 1
- Coriander leaves
- Green spring onion
- Black pepper powder 1 tablespoon
- Ginger garlic paste 1 tablespoon
- Vinegar 1 tablespoon
- Soya sauce 1/2 tablespoon
Process
1. Take a bowl, add maida, then add salt to taste.
2. Baking powder, now slowly we will add water and make a dough.
3. The dough should not be softer and it also should not be more stiff, cover the lead and let the dough rest for some time.
Till then we will make our Chicken stuffing.
1. Take the chicken and blend this Chicken, then transfer it to a bowl.
2. Add chopped onion, Finley chopped coriander leaves, green spring onion.
3. Then add salt to taste, black pepper powder, ginger garlic paste, then add vinegar, soya sauce, mix it well until everything is combined.
4. Now take the dough, make a small ball then roll it.
5. Then we will add the chicken stuffing now combine the edges and close the ends.
6. Now steam the dumplings, before steaming the dumplings grease the vessel in which you will keep the dumplings for steaming.
7. So that it won’t stick to the vessel, you can steam it in an idle maker also. Steam it around 20 minutes.
Serve these dumplings with some tomato ketchup.
10) Chicken korma
Ingredients
- Chicken 600g
- Onions 4 to 5
- Dahi 1 cup
- Ghee
- Cashew nuts 1 cup
- Coriander powder 3 teaspoons
- Kashmiri red chili powder 1 tablespoon
- Yellow chili powder 2 tablespoons
- Turmeric powder 1/2
- Cumin powder 1/2
- Black peppercorns 6 to 7
- Cinnamon stick
- Green elaichi 5 to 6
- Cloves 5 to 6
- Garam masala 2 tablespoons
- Kewra water
Process
1. Firstly fry sliced onions, fry this onion into golden brown, then transfer it to a plate.
2. Now we will make a paste, so in blander add the fried onions.
3. Then add cashew nuts and 3 teaspoons of Dahi, bland this.
4. Now take a bowl, strain yogurt.
5. Then add Kashmiri red chili powder, yellow chili powder, turmeric powder, cumin powder, mix it well.
6. Now take a vessel, add a lot of ghee, then add our yogurt mixture.
7. Add black peppercorns, cinnamon stick, green elaichi, cloves, cook this for 2 to 3 minutes on medium flame.
8. Then add salt to taste, ginger garlic paste, cook for 3 minutes.
9. Now then cover the lead and cook for 2 minutes.
10. Open the lead, stir it, then add our fried onion paste, mix it well.
11. Then add garam masala, now increase the flame to high and add the chicken, stir it continually because the flame is high, so cook for 3 minutes on high flame.
12. Cover the lead and cook for about 15 minutes on low flame.
13. After 15 minutes open the lead, stir the chicken, and add kewra water.
14. Cover the lead and switch off the flame, keep it covered for 5 minutes.
Your Korma is ready.
11) Kolhapuri chicken
Ingredients
- Chicken
- Dry coconut 2 tablespoons
- Cinnamon stick
- Black peppercorns 5 to 6
- Cloves 4
- Sesame seeds 1 teaspoon
- Poppy seeds 1 teaspoon
- Salt to taste
- Red chili powder 1 tablespoon
- Oil
- Onion
- Ginger garlic paste 2 teaspoons
- Tomato paste
- Nutmeg powder 1/2 teaspoon
- Water
Process
1. Heat a pan, add dry coconut (grated), saute for 2 minutes, until it’s golden brown.
2. Then add cinnamon, black peppercorns, cloves, saute for 2 to 3 minutes, sesame seeds, poppy seeds.
3. Now blend this into a fine powder.
4. Take a vessel, add chicken in it, then add salt to taste, red chili powder.
5. Then, add the blended masala, mix it well.
6. Then take a vessel in which you will prepare Kolhapuri chicken, add oil.
7. Add chopped onion, fry until it’s golden brown, once the onions are golden brown.
8. Then add ginger garlic paste, let it cook for 2 minutes then add the marinated chicken, fry it for 10 minutes.
9. Add tomato paste, and mix it well.
10. Then add nutmeg powder, mix it, and cook for another minute.
11. Add water as much you require, stir it, and bring it to boil then cover the lead and cook for 20 minutes.
12. Then open the lead and check whether it cooked perfectly.
13. Add chopped coriander leaves.
Serve with rice and roti.
12) Chicken dalcha
Ingredients
- Chicken 500g
- Salt to taste
- Water
- Oil
- Turmeric powder 1 tablespoon
- Red chili powder 1 tablespoon
- Coriander powder 1 teaspoon
- Garam masala powder 1 tablespoon
- Cumin powder 1 tablespoon
- Chickpeas lentil 1/2 cup
- Black cumin 2 tablespoons
- Cardamom 1
- Cinnamon stick
- Cloves 2
- Onion
- Ginger garlic paste
- Tomato
- Eggplant(brinjal)
- Tamarind pulp 3 tablespoons
- Mint leaves
- Coriander leaves.
Process
1. Take chicken in a bowl, add salt to taste.
2. Add turmeric powder, red chili powder, coriander powder, garam masala powder, cumin powder.
3. mix this well and manirate for 1 hour.
4. Take a vessel, add chickpeas lentil.
5. Then add water, salt to taste, turmeric powder, then add oil.
6. Mix it well, then cover the lead and cook until it’s a boil.
7. Then a smashed the Dal.
8. Take a vessel to add oil, add black cumin, cardamom, cinnamon stick, cloves.
9. Then add sliced onions, saute until it’s golden brown.
10. Add ginger-garlic paste, saute for 2 minutes
11. Then add the marinated chicken, Cook for 2 minutes and stir continuously.
12. Add chopped eggplant and tomatoes cook until the tomatoes become soft.
13. Then add boiled chickpeas lentil, mix it well.
14. Add tamarind pulp, then add 1 cup water, mix it well.
15. And cover the lead and cook for 10 minutes.
16. Then add chopped mint leaves and coriander leaves, let one boil come then switch off the flame.
serve it hot.
13) Hyderabadi Chicken Dum Biryani
Ingredients
- Chicken 500g
- Ginger garlic paste 4 tablespoons
- Garam masala powder 1 tablespoon
- Lemon juice 1 tablespoon
- Elachi powder 1 teaspoon
- Red chili powder 2 tablespoons
- Turmeric powder 1/2 teaspoon
- Yogurt 300g
- Salt to taste
- Fried onions
- Mint leaves
- Coriander leaves
- Green chilies 3 to 4
- Ghee
- Basmati rice 500g
- Caraway seeds 1 teaspoon
- Cinnamon stick 2
- Green cardamom 3
- Cloves 3 to 4
- Ghee
Process
1. In a vessel take chicken, add ginger garlic paste.
2. Garam masala powder, lemon juice, elachi powder, red chili powder, turmeric powder, salt to taste.
3. Then add golden brown fried onions.
4. Add mint leaves, and chopped coriander leaves, then add chopped green chilies.
5. Then add 1 tablespoon ghee, mix it well, now marinate for 1 hour.
6. Take a vessel add oil, let it heat.
7. Now we will add marinated chicken, now cook this for 10 minutes on high flame, after 10 minutes low the flame, cover the lead and cook until the chicken is cooked 80%.
Now we will cook rice.
1. Take a vessel to pour enough water to cook the rice, add salt to taste.
2. Then add oil, caraway seeds, cinnamon stick, green cardamom, cloves, mix it well, wait for the boil to come.
3. Once the water comes to boil then add soaked rice, stir it and cook till 70 to 80%.
4. Then drain the water.
Now we will layer our biryani.
1. Take a big vessel grease ghee.
2. Then add the rice layer.
3. Now add chicken gravy, then again layer rice.
4. Then the top of this adds some coriander leaves and mint leaves.
5. Add fried onions and ghee, now cover the lead with foil and Cook for 30 minutes.
Serve with salad.
14) Murgh Musallam
Ingredients
- Chicken
- Yogurt
- Red chili powder
- Salt to taste
- Ginger garlic paste
- Black peppercorns
- Jera
- Cinnamon stick
- Bay leaves
- Coriander seeds
- Green elachi
- Black elachi
- Onions
- Almond
- Cashew nuts
- Coriander leaves
- Lemon.
Process
1. Take a whole chicken, it should not be cut into pieces.
2. Then with the help of a knife make cuts over the top of it.
3. Take a bowl to add a half cup of yogurt.
4. Add red chili powder 1 tablespoon, salt to taste, ginger garlic paste, mix this well.
5. Now apply this mixture to it, then keep it in the fridge for 1 hour.
6. Now roast black pepper, jera, cinnamon stick, bay leaves, coriander seeds, green elachi, black elachi, transfer it to a plate.
7. Then in that same pan add oil, heat the pan then add sliced onions, fry until it’s golden brown, the onion should be crispy, once the onions are fried then transfer to a plate.
8. In that same pan we will fry almonds and Cashew nuts, don’t over fry it.
9. Now take out the chicken from the fridge.
10. We will stuff our preparation into the chicken, so we will start with eggs, boil 2 eggs, then stuff into the stomach of it.
11. Then stuff fried almonds, Cashew nuts, close the stomach of it by tying the legs.
12. Now heat a Pan, add oil in it then keep this Chicken in the pan and sprinkle some red chili powder.
11. By sprinkling red chili powder enhance the taste of it, try to fry it from all the sides.
12. And when you flip it side, do not forget to sprinkle red chili powder.
13. When you are done by frying it from all the sides cover the lead and let it cook for 15 to 20 minutes.
14. In between flid the chicken then again covers it and let it cook, so that it will not burn.
15. We have to cook the chicken until it’s completely cooked from our side as well as from inside.
Now we will grind some masala.
1. For that, we will take our fried onions, fried almonds, Cashew nuts, and the roasted masala.
2. Add 1 cup of water and blend this into a fine mixture.
3. Now transfer the frying chicken to another plate.
4. And in that same pan add the leftover marination mixture, then add 1 cup of yogurt, salt to taste.
5. Then add some red chili powder, mix it well, let it cook for 2 minutes.
6. Add the blended mixture, mix it well, and cook until the boil comes.
Our chicken is ready, gravy is also ready.
So now it’s time to plate it.
1. Take a big plate place the chicken in between.
2. Then fill some gravy into the stomach of it.
3. And remaining gravy we will spread around it.
4. Now garnish it with sliced tomatoes, onions, and lemon.
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