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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CURRIED CHICKEN BALLS

Ingredients 

2 (3 oz.) pkg. cream cheese, softened 

2 tbsp. orange marmalade 

2 tsp. curry powder 

3/4 tsp. salt 

1/4 tsp. pepper 

3 c. finely minced cooked chicken 

3 tbsp. minced green onion 

3 tbsp. minced celery 

1 c. finely chopped almonds, toasted 

METHOD:


In a mixing bowl, combine first 5 ingredients.  Beat until smooth.  Stir in chicken, onion
and celery.  Shape into 1-inch balls; roll in almonds.  Cover and chill until firm (can
refrigerate up to 2 days).  Yield:  about 5 dozen appetizers.

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CRISPY CASHEW CHICKEN

 Ingredients 

2 egg whites 

1 1/4 c. finely chopped cashew nuts 

2 whole chicken breasts, skinned, boned and thinly sliced 

2 c. peanut or vegetable oil 

1/4 c. cornstarch 

1 tsp. sugar 

2 tsp. salt 

1 1/2 tbsp. dry sherry 

METHOD

In small bowl, combine cornstarch, salt, sugar and sherry.  In separate bowl, beat egg
white lightly until just frothy.  Gradually add cornstarch mixture.  Stir gently until blended.
Place chopped cashews on plate.  Dip chicken slices into egg mixture, then coat with
cashews.  Place on waxed paper.  Pour oil into wok, place tempura rack onto wok,
making sure rack is level and hooks rest securely on edge of wok.  Heat oil over
medium to medium-high heat until it reaches 375 degrees.  Drop 5 or 6 slices of chicken
carefully into hot oil, using a slotted spoon.  Fry until golden brown, about 2 to 3
minutes.  Remove from oil and place on tempura rack to drain and keep warm.  

Continue frying remaining chicken pieces.  Makes about 32 appetizers.  

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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 curry

Ingredients

1 tbsp olive/vegetable oil 

1 large onion, chopped

2 cloves of garlic, chopped fnely

1 large tomato, chopped

1 tbsp tomato puree

1 medium chilli, chopped

¼ tsp chilli powder

¼ tsp coriander powder

¼ tsp cumin powder

¼ tsp turmeric powder

2 tbsps of water  

250g boneless chicken, chopped  

(approximately 1 chicken breast)

1 tbsp yoghurt

Pepper to taste

130g basmati rice

160g caulifower

Garnish

10cm cube of ginger fnely chopped

1 tbsp chopped fresh coriander

Method





1.   Wash your hands, work surfaces, utensils and chopping boards before you start cooking.
2.   Prepare all ingredients making sure to wash hands, utensils and chopping board
after preparing the chicken. Keep the raw chicken away from the other ingredients.
3.   Heat the oil and fry the onions until soft. Add garlic, tomato, tomato puree,
chopped chilli and spices. Cook for a few minutes and then add 2 tablespoons
of water and allow to reduce.
4.   Add chicken and cook for 10-15 minutes on a medium heat, then add in yoghurt
stirring slowly. Season with black pepper and simmer for a further 5 -10 minutes.
5.    Make sure that the chicken is cooked until steaming hot all the way through
and that no pink meat remains. Meanwhile, cook the rice following the packet
instructions and boil or steam the caulifower until tender.
6. Garnish the curry with ginger and coriander.
7.  Serve with rice and caulifower.




Advice:


Contains: milk in yoghurt.  Some tomato puree contains wheat  
(contains gluten) – always check the label.

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Chicken Baked Sandwich

Ingredients 

For Sandwich Dough 

All Purpose Flour 300 grams 

Yeast 1-1/2 tbsp 

Sugar 1 tsp 

Eggs 2

Baking Powder 2 tsp 

Butter ½ cup

Sesame Seeds 2 tbsp 

Salt 1 pinch 

For Filling 

Boiled Chicken 250 grams 

Garlic (Chopped) 5-6 

Onion 1

Capsicum 1

Carrot 1 

Crushed Black Pepper ½ tsp 

White Pepper Powder ½ tsp 

Chinese salt 1/3 tsp 

Oil 1-2 tbsp 

Salt to taste 

Method :




For Sandwich Dough : Take a luke warm water add 1-1/2 tbsp of yeast and 1 tsp of sugar mix it well and leave it for 15 minutes, then take a mixing bowl add 300 grams of all purpose flour , 1pinch of salt, 1 egg, 2 tsp of baking powder, ½ cup of butter, and yeast mixture mix it well to make a dough and leave it for 2 hours take it out the dough and fold with the help of hands. Now dough is ready. For Filling: Take a cooking pan add 1-2 tbsp of oil. Heat the oil add 5-6 chopped garlic cloves, fry then add 1 chopped onion, 1chopped capsicum, 1 chopped carrot and fry then add ½ tsp of crushed black pepper, ½ tsp of white pepper powder, add to taste salt, mix it well and take it out let it cool down. Now take the dough roll it thick and cut into round shape and fill the stuffing on it close the dough brush with 2 eggs, then sprinkle 2 tbsp of sesame seeds and bake it for 8-10 minutes on 200 C. take it out in a serving platter and serve it.

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