20

CHICKEN
RECIPES
BY
NAVEENA
 Contents
Chicken Biryani 1
Chicken Tikka Biryani 2
Chicken Yakhni Pulao 3
Chicken Afghani Pulao 4
Chicken Karahi 5
Chicken White Karahi 6
Chicken Peshawari Korma 7
Chicken Korma 8
Chicken Kofta Karahi 9
Chicken Jalfrezi 10
Chicken Malai Tikka 11
Chicken Seekh Kababi 12
Chicken Tikkai 13
Chicken Shwarma 14
Chicken Schnitzel 15
Chicken and Dumplings 16
Chicken Tenders 17
Chicken enchiladas 18
Lemon Herb Chicken 19
Shish Tawook Grilled 20
Chicken
 1

INGREDIENTS : HOW TO MAKE :

2 cups basmati rice Wash and soak the rice for 30 minutes.
1 lb chicken, cut into pieces
1 onion, thinly sliced Heat oil in a large pot, sauté onions
2 tomatoes, chopped until golden brown. Remove half for
garnishing.
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder Add ginger-garlic paste, chopped
1 teaspoon red chili powder tomatoes, turmeric, red chili powder,
and salt. Cook for 5 minutes.
1 teaspoon garam masala
1 teaspoon cumin seeds Add chicken pieces, cook until golden.
Add yogurt and garam masala, stir, and
3-4 green cardamom pods cook for 7 minutes.
4-5 cloves
1 cinnamon stick In a separate pot, cook rice with cumin
seeds, cardamom, cloves, cinnamon,
2 bay leaves and bay leaves until 70% done.
Salt to taste
Fresh cilantro and mint leaves, In a separate pot, cook rice with cumin
seeds, cardamom, cloves, cinnamon,
chopped and bay leaves until 70% done.
1/4 cup yogurt
3 cups water In a separate pot, cook rice with cumin
seeds, cardamom, cloves, cinnamon,
1/4 cup ghee (clarified butter) and bay leaves until 70% done.
2 tablespoons oil
Lemon wedges (for garnish)
 2

INGREDIENTS : HOW TO MAKE :

1 lb chicken (boneless, cut into pieces) Marinate chicken pieces in
2 cups basmati rice yogurt, ginger-garlic paste,
1 onion, chopped cumin powder, coriander
2 tomatoes, chopped powder, red chili powder,
1 tablespoon ginger-garlic paste garam masala, and salt for at
1/2 cup yogurt least 2 hours.
1 teaspoon cumin powder Heat oil in a pan, fry onions
1 teaspoon coriander powder until golden. Add marinated
1 teaspoon red chili powder chicken and cook until
1 teaspoon garam masala browned.
Salt to taste
Fresh cilantro for garnish In a separate pot, cook basmati
1/4 cup oil rice with some whole spices
(cardamom, cloves, cinnamon).

Layer cooked rice and chicken

mixture in a large pot. Cover
and cook on low heat for 15-20
minutes.

Garnish with fresh cilantro and

serve hot with raita or salad.
 3

INGREDIENTS : HOW TO MAKE :

1 lb chicken, cut into pieces Heat oil in a pot and fry onions until
2 cups basmati rice golden brown. Add ginger-garlic
1 onion, sliced paste and cook for 2 minutes.
2 tomatoes, chopped Add chicken pieces and cook until
1 tablespoon ginger-garlic paste browned. Add tomatoes, cumin
2 cinnamon sticks seeds, coriander powder, red chili
4-5 cloves powder, garam masala, and salt.
3-4 green cardamom pods Stir well.
1 teaspoon cumin seeds Add chicken stock and bring to a
1 teaspoon coriander powder boil. Reduce heat and simmer for
1 teaspoon red chili powder 25-30 minutes until the chicken is
1 teaspoon garam masala tender.
Salt to taste
In a separate pot, cook basmati rice
4 cups chicken stock with cinnamon sticks, cloves, and
Fresh cilantro for garnish cardamom pods for 8-10 minutes.
1/4 cup oil
Combine the rice and cooked
chicken mixture, cover, and cook on
low heat for 15-20 minutes.
Garnish with fresh cilantro and
serve.
 4

INGREDIENTS : HOW TO MAKE :

2lbs chicken cut up Prepare the Chicken:
Heat oil in a large pot, and fry onions
1large onion, sliced
until golden brown.
sea salt, to taste Add ginger-garlic paste and cook for
1 1⁄2 pints hot water 2 minutes.
1⁄4 lb white basmati rice Add chicken pieces and brown them
1 medium onion, thinly sliced on medium heat.
Add chopped tomatoes, yogurt,
3 tablespoons butter
cumin powder, coriander powder,
1⁄2 tablespoon ground cardamom garam masala, turmeric powder,
1⁄2 tablespoon ground cumin black pepper, and salt. Stir well.
fresh ground black pepper, to taste Cook on low heat for 15-20 minutes
until the chicken is tender and the oil
healthy pinch saffron, soaked in 1 tbs
separates. Set aside.
broth
Cook the Rice:
1 large carrot, cut into match sticks
In a separate pot, heat a little oil or
1⁄4 cup dark raisin ghee. Add cinnamon sticks, cloves,
1⁄8 cup chopped pistachios (optional, cardamom pods, cumin seeds, and
toasted in a dry frying pan) black peppercorns. Sauté until
fragrant.
1⁄4 cup blanched slivered almond
Add the soaked basmati rice and stir
(optional, toasted in a dry frying pan) gently to coat in the spices.
Pour in chicken stock or water,
season with salt, and bring to a boil.
Reduce the heat to low, cover, and
cook for 12-15 minutes until the rice
is cooked.

Prepare the Garnish:

In a small pan, melt butter or ghee.
Add grated carrots and fry for 1-2
minutes.
Add raisins and almonds, cooking
just until the raisins puff up and the
almonds turn golden. Remove from
heat
Assemble the Pulao:
Layer the cooked chicken over the rice
in the pot. Cover and let it steam on low
heat for 5-10 minutes, allowing the
flavours to blend.
Transfer the pulao to a serving dish and
top with the garnish of carrots, raisins,
and almonds.
Optionally, sprinkle fresh cilantro for
added flavor.
 5

INGREDIENTS : HOW TO MAKE :

1 lb chicken, cut into pieces Heat oil in a wok, add cumin seeds
2 tablespoons ginger-garlic paste and saute.
2 tomatoes, chopped
Add onions and cook until golden
2 green chilies, slit brown, then add ginger-garlic paste
1 onion, thinly sliced and cook for 2 minutes.
1 teaspoon cumin seeds
Add chicken, cook until browned.
1 teaspoon red chili powder Add tomatoes, red chili powder,
1 teaspoon garam masala and salt. Cook until tomatoes
Fresh cilantro, chopped soften.
1/4 cup oil
Add water, cover, and cook until
Salt to taste the chicken is tender.
1/4 cup water
1 tablespoon lemon juice Add garam masala, lemon juice, and
garnish with cilantro and ginger
Ginger slices for garnish
slices.
Serve hot with naan or rice.
 6

INGREDIENTS : HOW TO MAKE :

½ kg chicken pieces Dry roast cumin, coriander and

¼ cup oil pepper in a pan and ground them
Salt to taste into powder. Set aside.
1½ tablespoon ginger garlic Heat oil in a wok and fry chicken
paste pieces for 2 minutes on high heat
1 medium onion, blend into until colour changes.
paste Mix in onion paste, ginger garlic
1 tablespoon green chilli paste paste, green chilli paste and
½ teaspoon garam masala grounded spices. Fry for 5 minutes
until onion water is dried.
powder, optional
¾ cup yogurt, whipped Add yogurt, mix and cover the lid.
¼ cup cream Cook on medium heat for 10-15
minutes until chicken is tender.
4 medium green chilli, divided
2-inch ginger, shredded (for Next, add cream and cook for 1
more minute.
garnish)
Remove seeds of chilies and cut
into two halves lengthwise. Mix half
of chillies in karahi.
Garnish with shredded ginger and
remaining chili halves.
 7

INGREDIENTS : HOW TO MAKE :

1 lb chicken, cut into pieces Heat oil in a pan, sauté onions until
2 onions, thinly sliced golden. Add ginger-garlic paste and
cook for 2 minutes.
1 tablespoon ginger-garlic paste
2 tomatoes, chopped Add chicken pieces, sauté until
1/4 cup yogurt browned. Add tomatoes, coriander
1 tablespoon almonds, ground powder, turmeric, and salt. Stir well
1 tablespoon cashews, ground and cook until tomatoes soften.
1 teaspoon cumin seeds
1 teaspoon coriander powder Add yogurt, ground almonds, and
1/2 teaspoon turmeric powder cashews. Mix thoroughly, then add
1 teaspoon garam masala water to make the gravy.
Salt to taste
1/4 cup oil Cook on low heat until the chicken
Fresh coriander leaves, chopped is tender and the gravy thickens.
(for garnish)
Sprinkle garam masala and garnish
with fresh coriander leaves. Serve
with naan or rice.
 8

INGREDIENTS : HOW TO MAKE :

1 lb chicken, cut into pieces Heat oil in a large pot, fry cumin
1 onion, finely chopped seeds and onions until golden
1 tablespoon ginger-garlic paste brown. Add ginger-garlic paste and
cook for 2 minutes.
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon Add chicken pieces and cook until
1/2 teaspoon ground cardamom browned. Add yogurt, cream,
1/2 teaspoon ground cloves ground almonds, and the spices
1/4 cup yogurt (cinnamon, cardamom, cloves).
1/2 cup fresh cream Stir well and cook for 20 minutes
1/2 cup ground almonds until the chicken is cooked through.
1 teaspoon garam masala
Salt to taste Add garam masala, adjust salt, and
simmer for another 10 minutes.
Fresh cilantro for garnish
1/4 cup oil Garnish with fresh cilantro and
serve with naan or rice.
 9

INGREDIENTS : HOW TO MAKE :

1 lb ground chicken In a bowl, combine ground chicken,
1 onion, finely chopped chopped onions, ginger-garlic
1 tablespoon ginger-garlic paste paste, garam masala, cumin
powder, red chili powder, cilantro,
1/2 teaspoon garam masala and salt. Mix well and form into
1 teaspoon cumin powder small balls (koftas).
1 teaspoon red chili powder
Heat oil in a pan and fry the koftas
1/4 cup chopped cilantro until golden brown. Remove from
Salt to taste the oil and set aside.
2 tablespoons oil
In the same pan, add pureed
2 tomatoes, pureed tomatoes, turmeric, coriander
1 teaspoon turmeric powder powder, and salt. Cook until the oil
1 teaspoon coriander powder separates from the gravy.
1/2 cup yogurt Add yogurt and water to form a
Fresh cilantro for garnish curry base. Bring to a simmer.
Gently add the koftas to the curry
and cook for 15-20 minutes until
they are tender.
Garnish with fresh cilantro and
serve with rice or naan.
 10

INGREDIENTS : HOW TO MAKE :

1 lb chicken, cut into cubes Heat oil in a pan, fry cumin seeds
2 onions, sliced and onions until golden. Add
2 tomatoes, chopped ginger-garlic paste and cook for 2
2 bell peppers, chopped (any color) minutes.
2 green chilies, sliced
1 tablespoon ginger-garlic paste Add chicken cubes and cook until
1 teaspoon cumin seeds browned. Add tomatoes, bell
1 teaspoon coriander powder peppers, green chilies, coriander
1 teaspoon red chili powder powder, red chili powder, turmeric,
1/2 teaspoon turmeric powder and salt. Stir well.
1 teaspoon garam masala
Salt to taste Cook until the chicken is tender and
1/4 cup oil the vegetables are cooked but still
Fresh cilantro, chopped (for crisp.
garnish)
Add garam masala and cook for
another 2 minutes.

Garnish with fresh cilantro and

serve with rice or naan.
 11

INGREDIENTS : HOW TO MAKE :

In a bowl, combine yogurt, cream,
1 lb chicken breasts or thighs,
ginger-garlic paste, garam masala,
boneless and cut into chunks cumin powder, turmeric powder, red
1/2 cup yogurt chili powder, lemon juice, and salt. Mix
1/4 cup cream well.
1 tablespoon ginger-garlic paste
1 teaspoon garam masala Add chicken chunks and marinate for
at least 2 hours, preferably overnight.
1 teaspoon cumin powder
1/2 teaspoon turmeric powder Preheat the grill or oven to medium-
1 teaspoon red chili powder high heat. Thread the marinated
1 tablespoon lemon juice chicken onto skewers.
Salt to taste Grill the chicken for about 10-12
Fresh cilantro, chopped (for minutes, or until fully cooked and
garnish) slightly charred.
Garnish with fresh cilantro and serve
with naan or salad.
 12

INGREDIENTS : HOW TO MAKE :

1 lb ground chicken In a bowl, mix ground chicken with
1 onion, finely chopped spices, onion, ginger-garlic paste,
and cilantro.
2 tablespoons ginger-garlic
paste Knead the mixture until smooth.
1 teaspoon garam masala Divide into small portions and
1 teaspoon cumin powder shape into kebabs on skewers.
1/2 teaspoon chili powder
Grill the kebabs for 10-12 minutes,
1/4 teaspoon turmeric
turning occasionally, until golden
1 tablespoon chopped cilantro
brown and cooked through.
Salt to taste
1 tablespoon oil (for grilling) Serve hot with naan, yogurt sauce,
4-5 skewers (metal or wooden) or chutney
 13

INGREDIENTS : HOW TO MAKE :

1 lb chicken breast, cut into In a bowl, mix yogurt, ginger-garlic
chunks paste, red chili powder, garam
masala, cumin, turmeric, lemon
1/2 cup yogurt
juice, oil, and salt.
2 tablespoons ginger-garlic
paste Add chicken pieces to the marinade
1 teaspoon red chili powder and let it sit for at least 2 hours,
1 teaspoon garam masala preferably overnight.
1 teaspoon cumin powder
Heat the grill or a non-stick pan,
1/2 teaspoon turmeric
cook the chicken pieces on medium
1 tablespoon lemon juice
heat for 10-12 minutes until fully
2 tablespoons oil cooked.
Salt to taste
Serve hot with naan or salad.
 14

INGREDIENTS : HOW TO MAKE :

1 lb chicken thighs, boneless In a bowl, combine yogurt, olive oil,
lemon juice, garlic, cumin, paprika,
and skinless
coriander, salt, and pepper.
1/4 cup yogurt
Marinate the chicken in this mixture
2 tablespoons olive oil
for at least 2 hours, preferably
1 tablespoon lemon juice
overnight.
1 tablespoon garlic, minced
1 teaspoon cumin powder Heat a grill or a skillet over medium-
1 teaspoon paprika high heat and cook the chicken until
1/2 teaspoon ground coriander browned on both sides and fully
Salt and pepper to taste cooked, about 5-7 minutes per side.
Pita bread or flatbreads (for
serving) Let the chicken rest for a few
Sliced tomatoes, cucumber, minutes, then slice it thinly.
onions (for garnish) Serve the chicken on pita bread or
Garlic sauce or tahini (optional) flatbreads, garnished with
tomatoes, cucumbers, onions, and
a drizzle of garlic sauce or tahini.
 15

INGREDIENTS : HOW TO MAKE :

2 quarts plus Place the chicken breast halves in
2 tablespoons cold water, salt-water and refrigerate for 30
divided minutes.
1/3 cup kosher salt
4 boneless skinless chicken Meanwhile, toast bread until golden
breast halves, tenders brown. Tear toasted bread into
removed, about 8 ounces each large pieces, transfer to a food
12 slices white bread processor, and pulse until bread is
1 cup all-purpose flour broken down into medium-fine
2 large eggs crumbs. Transfer breadcrumbs to a
2 cups canola oil, peanut oil, or large shallow dish.
melted homemade or store-
bought clarified butter Remove chicken from salt-water
1 tablespoon finely minced and pat dry with paper towels.
parsley, for garnish Pound chicken breast into an even
1 lemon, sliced into 4 wedges thickness about 1/4-inch in height.
Repeat with remaining 3 breasts.

Place eggs in shallow dish and beat

with 2 tablespoons water until
uniform in color. Coat one chicken
cutlet in flour, shaking off any
excess. Transfer chicken cutlet to
egg dish and coat evenly, letting
any excess run off. Transfer to
bread crumbs and coat evenly,
pressing lightly to ensure bread
crumbs adhere. Place chicken on a
wire rack. Repeat with remaining 3
chicken breast halves.

Heat oil in skillet. Place one chicken

cutlet in oil and fry until golden
brown on both sides, about 2
minutes per side, flipping as
needed. Transfer schnitzel to paper
towel-lined plate. Repeat with
remaining three chicken breast
halves. Garnish with parsley and
serve immediately with lemon
wedges.
 16

INGREDIENTS : HOW TO MAKE :

Chicken and Gravy: Chicken and Gravy:
4 boneless chicken pieces (about 1 Heat the oil over medium heat. Once
lb.) hot, add the chicken. The chicken does
1 tbsp oil not need to be cooked through at this
1 onion, diced point, just brown on the outside.
2 cloves garlic, minced Transfer the partially cooked chicken
2 carrots, diced to a clean bowl.
1/4 cup all-purpose flour
4 tbsp butter Now fry diced onion and minced garlic
1 tsp dried parsley over medium heat until the onions
1/4 tsp freshly cracked black have softened.
pepper
2 cups chicken soup Add the diced carrot and celery to the
1 cup milk skillet with the onion and garlic and
1/2 tsp celery continue to fry for about five minutes.
1/2 tbsp salt
Add the butter and flour to the skillet
Dumplings: and stir until the butter has melted and
created a paste.
1cup all-purpose flour
1.5tsp baking powder Add the parsley, salt, pepper, chicken
1 tsp dried parsley soup, and milk to the skillet, heat up to
1/2 tsp sugar medium-high and continue to stir until
1/2 tsp salt the mixture comes up to thickens
1/8 tsp garlic powder gravy.
1/8 tsp freshly cracked black
pepper Dice the chicken and add it back to the
1/2 cup milk skillet with the vegetables and gravy.
2 tbsp butter, melted Let the chicken simmer in the gravy
over medium heat while you prepare
the dumplings.

Dumplings:
Combine the flour, parsley, sugar, salt,
baking powder, garlic powder, and
pepper in a bowl.

Pour the milk and melted butter into

the flour mixture, then stir until a soft,
scoop able batter is formed.

Add about 12 dumplings onto the

surface of the Chicken gravy.

Allow the dumplings to simmer for 15

minutes. The dumplings should have
doubled in size and cooked in the
center. Serve hot and enjoy!
 17

INGREDIENTS : HOW TO MAKE :

Boneless chicken breast cut Add olive oil and melt 1
into thin strips. tablespoon of butter in a pan/
Butter and oil skillet over medium heat.
Garlic
Salt,
Add the chicken tenders, season
Pepper,
Paprika
with paprika, salt, and pepper.

Cook for 3 minutes on each side

(season each side as you cook).

Melt the remaining butter, and

add the garlic. Cook until the
garlic becomes fragrant.

Add 2 tablespoons of water to

the pan to deglaze it, and scrape
off any bits stuck to the bottom
of the pan.

Garnish with chopped fresh

parsley or basil leaves, and serve
warm.
 18

INGREDIENTS : HOW TO MAKE :

shredded chicken Add the chicken, rice, chopped
rice veggies, black beans, corn,
corn cream of chicken soup, and
black beans
cream cheese to a large mixing
green bell pepper
bowl and stir until well
onion
garlic
combined.
diced green chilles
cream of chicken soup Spoon ½ cup of filling mixture
cream cheese into a line on the edge of a
shredded cheese tortilla. Sprinkle cheese on top of
large flour tortillas the filling.

Roll your tortillas tightly and

place, seam side down, into a
pan.

Pour desired amount of chilli

sauce over the top. Sprinkle with
shredded cheese.

Bake at 400 degrees for 15-20

minutes, or until cheese is
melted and bubbly.
 19

INGREDIENTS : HOW TO MAKE :

Place chicken in a bowl; pour 1/2 of
2 (5 ounce) skinless, boneless
the lemon juice over chicken and
chicken breast halves
season with salt.
1 medium lemon
salt and freshly ground black
Heat olive oil in a medium skillet
pepper to taste
over medium-low heat. Place
1 tablespoon olive oil
chicken into hot oil. Add remaining
1 pinch dried oregano lemon juice and oregano; season
2 sprigs fresh parsley, chopped, with black pepper. Cook chicken
for garnish until golden brown and the juices
run clear, 5 to 10 minutes per side.
An instant-read thermometer
inserted into the center should
read at least 165 degrees F (74
degrees C).

Garnish chicken with parsley to

serve
 20

INGREDIENTS : HOW TO MAKE :

Mix yogurt, lemon juice, oil, garlic,
¾ cup plain yogurt
tomato paste, salt, oregano,
¼ cup lemon juice
pepper, allspice, cinnamon, and
¼ cup vegetable oil
cardamom in a large bowl. Add
4 cloves garlic, minced
chicken and toss to coat; transfer
2 teaspoons tomato paste
into a resealable plastic bag,
1 ½ teaspoons salt
squeeze out excess air, and seal the
1 teaspoon dried oregano bag. Marinate in the refrigerator for
¼ teaspoon ground black 4 hours.
pepper
¼ teaspoon ground allspice Preheat an outdoor grill for
¼ teaspoon ground cinnamon medium-high heat and lightly oil
⅛ teaspoon ground cardamom the grate.
2 pounds skinless, boneless
chicken breast halves - cut into Thread chicken, onions, and bell
2 inch pieces pepper onto metal skewers.
2 onions, cut into large chunks
1 large green bell pepper, cut Cook on preheated grill until
into large chunks chicken is golden and no longer
1 cup chopped fresh flat-leaf pink in the center, about 5 minutes
parsley on each side. Sprinkle parsley over
the skewers.
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