Here are some delicious recipes on dry items of chicken for all non-vegetarians.





1 lb chicken

1/2 cup yogurt

A pinch of ajinomotto

2-3 tsp soya sauce

3-4 tbsp corn flour

2-3 green chilies

1 tsp ginger-garlic paste

Salt to taste

Red food coloring

Oil for deep frying



Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside.

Mix ajinomotto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours.

Deep fry the chicken pieces in oil and drain.

Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.

And serve with lemon pieces.








1 lb chicken

1 onion (sliced long)

1 tsp ginger-garlic paste

2 green chilies (finely chopped)

3 tsp dhania (coriander) powder

1 tsp garam masala

1/2 tsp turmeric powder

1 tsp chili powder

A pinch of nutmeg and pepper powder

Cilantro leaves (finely chopped)

Salt to taste



Heat oil in a pan, add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown.

Add chicken pieces, turmeric, pepper and chili powders and let it cook for 5-6 minutes.

Add salt and dhania powder to taste and cook until it is done.

Garnish with cilantro.







500g chicken

3 onions, chopped

10g garam masala

3 cups yogurt

2 tsp ginger-garlic paste

1 tsp chili powder

1 small bunch cilantro

20g cumin seeds

75g oil

Salt to taste



Cut the chicken into small pieces.

Add garam masala powder, ginger-garlic paste, salt, chili powder in yogurt and make a mix.

Take half of this mix and apply to the chicken pieces. Keep the remaining mix aside.

Heat oil in a pan, fry the onions until golden brown and keep aside. In remaining oil, add cumin seeds and chicken pieces and fry them.

Add remaining half of the mix to the chicken pieces and fry for few minutes. Add the fried onions and fry.

Garnish with cilantro leaves.







8 pieces of chicken breast (boneless)

2 tbsp of garlic paste

2 tbsp of ginger paste

1 tsp white pepper powder

Butter for basting as required

Salt to taste


For Marinating:

5 tbsp of grated cheese, mashed

1 egg, beaten

1 tbsp green chili, chopped

2 tbsp coriander leaves, finely chopped

6 tbsp fresh cream

1/4 tsp mace powder

1/4 tsp nutmeg powder

Salt to taste



Clean and cut chicken into 2" cubes. Apply ginger-garlic paste, white pepper powder salt to the chicken cubes and keep aside.

Add finely chopped green chilies, mace powder, nutmeg powder, coriander leaves and salt to the cheese. Add egg to the cheese paste and mix well.

Add chicken to the cheese mixture. Then, add fresh cream and mix lightly. Keep this in the refrigerator for about two to three hours.

Put chicken onto skewers and cook in a moderately hot or a pre-heated oven at 175 degrees C or until almost cooked and light brown.

Apply butter or oil for basting and cook for another two minutes till chicken is done. Serve hot.





Hope you all would like these yummy recipes of dry chicken...


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