SPICY CHICKEN RECIPES

Dear Friends 

A Good food is one of life’s great pleasures, and good health is one

of our greatest gifts.Dieting or not,

A chicken has every person liked.

 this is one of our favourite recipes. 

All about info on about spicy chicken easy recipes. 

I'm sure you will be enjoy...

Dr Rabia khan

RECIPES  List

MURG MUSALLAM 

MURG DO PIAZA

CHILLY CHICKEN 

BBQ Chicken

Al-Baik Chicken

Chicken  & Stir-Fry Vegetables 

Chicken Baked Sandwich 

Chicken curry

Chicken Haryali

Chicken Jambalaya 

CHICKEN LEGS IN CURRIED BUTTER

Chicken Macaroni

CHICKEN MAKHANI 

Chicken Malai Boti

Chicken Manchurian

Chicken Nihari 

Chicken Tikka Handi 

CHICKEN TIKKA

CHICKEN WINGS 

Coated Chicken and Chips

CRISPY CASHEW CHICKEN 

CURRIED CHICKEN BALLS 

Dhuan Daar Chicken Pasanday

HIDDEN VALLEY CHICKEN DRUMMIES 

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MURG MUSALLAM

INGREDIENTS 

Chicken 1 no. large 

Onion  1 no.

Coriander seeds 1 tbsp.

Aniseed  1 tbsp.

Cumin seeds 1 tbsp.

Roasted gram dal 4 nos.

Dry red Chilies  4 nos.

White cardamoms 4 nos.

Black Cardamoms 2 nos.

Cloves  4 nos.

Whole black peppers ½ tbsp.

Coconut 2" piece

Almonds 1 no.

Curd  ½ pint

Saffron  A pinch of

Ghee 6 tbsps.

Salt  To taste

METHOD




1.Slice the onion.
2. Soak saffron in spoonful of hot water.
3. Roast all the remaining spices without any fat in a
frying-pan and grind together.
4. Heat half the Ghee in a large saucepan and
brown the chicken on all sides.
5. Remove, and pour in the remaining ghee.
6. Fry onion till brown, add the ground spices and
ground coconut.
Fry for 5 minutes.
7. Put chicken back into the pan.
8. Blend Curd/Yogurt with 1 1/2 liter water and pour
into the pan together with salt. Cover tightly and
cook till liquid dries and chicken is tender.
9. Just before serving add saffron water and garnish
with chopped almonds.

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MURG DO PIAZA

A famous chicken dish that can be prepared in a jiffy

INGREDIENTS 

Chicken pieces    1 kg.

Onions, sliced  500 gms.

Garlic, sliced 50 gms.

Ginger, sliced  50 gms.

Red chili powder 1/2 tsp.

Turmeric powder 1/2 tsp.

Whole red chili 4 nos.

Garam Masala  10 gm.

Tomato puree 300 ml.

Coriander powder 15 gms.

 Water 500 ml.

Ghee 150 gms.

Salt To taste

METHOD




1.Slice the onions, ginger and garlic and keep
aside.
2.Heat ghee for 1 minute, then add tomato puree,
turmeric powder, red chili powder, red chilies and
coriander powder, cover the dish and cook on high
for 3 minutes.
3.Put the sliced onions, ginger, garlic and cook for 3
minutes on high.
4.Mix chicken in the above ingredients and 500 ml
water and cook for 8 minutes.
5.Stir well, add salt, garam masala and cook for 7
minutes, till done.

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Chicken Malai Boti

Ingredients 

Boneless Chicken 300 grams 

Hung Curd ½ cup 

Cream ½ cup 

Green Chilies Paste 2 tbsp 

Cumin Powder 1 tsp 

Crushed Red Chilies 1 tbsp 

All Spice Powder 1 tsp 

Oil 2-3 tbsp 

Salt to taste 

For Garnish 

Lettuce Leaves 5-6 

Tomatoes 3-4 

Onion (cut into circles) 3-4

Lemon 4-5 

Method





Take a 300 grams of chicken cut into small cubes. Now take a mixing bowl add ½ cup of hung curd, ½ cup of cream, 2 tbsp of green chilies paste, 1 tsp of cumin powder, 1 tbsp of crushed red chilies, 1 tsp of all spice powder, and add to taste salt mix it well. Now skewer the cubes into barbeque sticks then steam it or fry it or bake it and smoke the coal. At last garnish with 5-6 lettuce leaves, 3-4 tomatoes, 4-5 lemon slices, 3-4 onions and serve it. Now malai boti is ready.

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CHICKEN MAKHANI

INGREDIENTS 

Chicken 800 gms.

Kashmiri Red Chili Powder 1 tsp.

Lemon Juice 1 tbsp.

Salt To taste

Marination

Curd (Yogurt) 1 cup.

Ginger paste 2 tbsps.

Garlic paste 2.tbsps.

Garam Masala powder 1/2 tsp.

Kashmiri Red chili powder 1 tsp.

Lemon juice 2 tbsps.

Butter 2 tbsps.

Mustard oil 2 tsps.

Salt To taste

Makhani Sauce

Whole garam masala 1 tbsp.

Tomato puree 400 gms.

Sugar/Honey 2 tbsps.

Ginger paste  1 tbsp.

Garlic paste 1 tbsp.

Red chili powder 1 tbsp.

Garam masala powder  ½ tsp

Fresh cream  1cup.

Kasoori methi ½ tsp.

Chopped green chilies 1 tsp.

Butter 50 gms

Salt To taste

METHOD





1. Skin and clean the chicken. Make incisions with a
sharp knife on breast and leg pieces.
2. Apply a mixture of red chilli powder, lemon juice
and salt to the chicken and leave aside for half an
hour.
3. Hang the yogurt in a muslin cloth for 15-20
minutes to remove extra water. Add red chilli
powder, salt, ginger-garlic paste, lemon juice,
garam masala powder and mustard oil.
4. Apply this marinade to the chicken pieces and
refrigerate for 3 to 4 hours.
5. Put the chicken onto a skewer and cook in a
moderately hot tandoor or a preheated oven (200
degrees celsius) for 10-12 minutes or until almost
done. Baste it with butter and cook for another 2
minutes. Remove and keep aside.
6. Heat butter in a pan. Add whole garam masala.
Let it crackle. Then add ginger-garlic paste and
chopped green chillies. Cook for 2 minutes.
7. Add tomato puree, red chilli powder, garam
masala powder, salt and one cup of water. Bring to
a boil. Reduce heat and simmer for 10 minutes. Add
sugar or honey and powdered kasoori methi.
8. Add cooked tandoori chicken pieces. Simmer for
5 minutes and then add fresh cream.
9. Serve hot with naan or parantha.

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Chicken & Stir-Fry Vegetables

6.5 lbs chicken breast -raw, bone & skin removed  

Ingredients 

1 lb mushrooms, fresh, sliced  

1.5 lbs onions, chopped    

4.5 lbs Chinese stir-fry vegetable mix, fresh or frozen 

2 cups chicken broth, low sodium  

¼ cup vegetable oil  

1/3 cup soy sauce, low sodium 

¼ cup cornstarch 

2 tsp garlic, minced 

2 Tbsp ginger root, minced 

3 Tbsp water 

Directions:




1.  Slice chicken into strips.

2.  Add small amount of vegetable oil and soy sauce to sauté pan and quickly stir-fry the vegetables
(onion, mushrooms, oriental blend, ½ the garlic and ½ the ginger root). Remove from the pan
with a slotted spoon and set aside.
3.  Sauté chicken strips in remaining vegetable oil over high heat.
4.  Add chicken broth and remaining soy sauce to chicken and stir gently. Add the remaining garlic
and ginger root.
5.  Mix cornstarch with cold water and add as needed to thicken the mixture. Serve the chicken and  vegetables immediately.

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BBQ Chicken

9 lbs chicken breast-raw, skin removed, bone-in OR 6.5 lbs 
chicken breast-raw, bone & skin removed 

Ingredients 

2 cups onions, chopped  

4 tsp dijon mustard 

¼ cup molasses 

Nonstick cooking spray 

¼ cup vegetable oil 

1 cup orange juice 

2 (6 oz) cans tomato paste, low sodium 

3 cups canned tomato puree, low sodium 

½ cup cider vinegar 

½ tsp chili powder, 1 tsp paprika, ½ tsp ground cumin  

½ tsp ground black pepper 

6 garlic cloves, minced 

½ cup brown sugar 

 Directions



1.  Preheat oven to 375°F.
2.  Heat olive oil in a medium sized sauce pan. Add the onion and cook for 5-7 minutes. Add garlic,
chili powder, paprika and cumin and cook for an additional minute, stirring constantly.
3.  Add the tomato paste, brown sugar, and molasses. Cook for 5 minutes, or until the tomato paste
turns dark red.
4.  Add the remaining ingredients, except for chicken. Season with ground black pepper. Bring to a
boil and let simmer for 30 minutes. Remove from heat.
5.  Lightly coat 2 large baking sheets with nonstick cooking spray. Brush chicken pieces evenly with
BBQ sauce. Roast BBQ chicken for about 20-25 minutes, or until chicken is fully cooked.
Cooking time might vary.

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