CASHEW CHICKEN WITH VEGETABLES

Ingredients
1/2 kg chicken breasts cut into bite size pieces
1 small carrot, sliced diagnolly
6-7 broccoli florets
1tbsp soya sauce
1-2 tsp gingergarlic paste
2 tbsp olive oil
1 onion chopped into chunks
6 cashews toasted

Method
Take a bowl, add soya sauce, gingergarlic paste. Add chicken pieces and marinate for 1 hour.
Heat a wok on high flame. Add 2 tbsp oil, add marinated chicken peices and saute till tender.
Remove from wok and keep in a plate.
In the remaining oil add onion,carrot, broccoli and saute .Add sauted chicken and 1/2 cup water. Cook until veg n chicken are done.
Add toasted cashews. Cook for 2 more mins.

CHILLI CHICKEN GRAVY

Ingredients
1 kg boneless chicken cut into bite size pieces
1-2 tsp cornflour
salt
1-2 tsp black pepper crushed
2 tbsp soya sauce
1 egg
8 cloves garlic finely chopped
3-4 green chillies chopped
1 bell pepper cut into cubes
1-2 tbsp chilli sauce
1 tsp vinegar
1 onion sliced
2 tbsp water

Method
Marinate boneless chicken with cornflour , salt, crushed black pepper, 1 tbsp soya sauce and egg. Keep it for 1 hour.
Take a kadhai , pour some oil . Add chicken pieces and fry it.
Heat a nonstick pan. Add some oil, after it becomes hot, add chopped garlic and saute it ( don't fry till brown)
Add sliced onion and green chillies, saute it.
Add bell pepper saute , add soya sauce, chilli sauce and 2 tbsp water.
Add the fried chicken pieces . Make a mixture of cornflour and water to a smooth paste.
Add cornflour mixture , salt and vinegar .Boil it on low flame till a thick gravy .

KERALA CHICKEN CURRY

Ingredients
1 kg chicken
1 onion finely chopped
2 tomatoes finely chopped
2 tbsp. chilli powder
11/2 tbsp. coriander powder
1 tsp turmeric
2tsp ginger garlic paste
1 tbsp. lemon juice
3 green chilli slit
2 tbsp. coriander leaves
3-4 curry leaf
salt
1/2 tbsp. garam masala
2 tbsp. coconut oil

Method
Take a big bowl, add all the above ingredients along with cut chicken pieces.
Keep the marinated chicken pieces for 2 hours.
Pressure cook chicken until 2 whistles, then remove the whistle and cook on low flame till chicken is cooked.

NO-BUTTER CHICKEN

Ingredients
1 kg chicken cut into bite size pieces
1-2 tbsp olive oil
1 big onion finely chopped
2 tsp ginger garlic paste
1 tomato finely chopped
1 tsp garam masala
1-2 tsp chilli powder
1 tsp turmeric
salt
3/4 cup yogurt
coriander leaves

Method
Heat a frying pan. Add olive oil, add onions and saute till light brown.
Add ginger garlic paste, fry it. Add tomato and cook .
Add garam masala, chilli powder, turmeric, salt . Add chicken pieces and cook on low flame till half done.
Add 3/4 cup yogurt and 2 tbsp water. Cook till done. Garnish with coriander leaf.
(you can use whipping cream instead of yogurt)

TERIYAKI CHICKEN BITES

Ingredients
1/4 cup soya sauce
2 tbsp honey
1 tbsp rice vinegar
1-2 tsp ginger garlic paste
1 tsp hot pepper sauce
1/2 kg chicken chopped into bite size pieces
1 capsicum

Method
Take chicken in a bowl. Add soya sauce, honey, rice vinegar, ginger garlic paste, hot pepper sauce. Marinate chicken and keep it for 1 hour.
Soak wooden skewers in water. Put chicken pieces on it, with layers of capsicum. Bake in the oven at 350F for 12-15 mins.

Chicken Shawarma

Ingredients
3 pieces Naan or chapati
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilli powder
1.tsp cinnamon powder
salt as per taste
1/2 tsp pepper
2 tbsp lemon juice
2 cloves garlic grated
1/2 kg chicken breasts
hummus
1 slice tomatoes
1 cucumber

Method
Warm naan or chapati for 5 mins in oven.
In a bowl combine coriander, cumin, chilli, cinnamon , pepper and salt. Stir in lemon juice and garlic . Marinate chicken with this paste and keep it for 1 hour.
Broil chicken for 5 mins in oven or until done. Transfer to cutting board and slice into strips.
spread hummus on chapati or naan . Top with cucumber, tomato and chicken . Fold it into a wrap and enjoy chicken shawarma.

MAPLE BUTTERMILK GRILLED CHICKEN

Ingredients
2 cups buttermilk
2 green onions chopped
4 cloves garlic finely chopped
1/2 tsp pepper
1/4 tsp cinnamon powder
1/4 tsp chilli flakes
20 small bone-in chicken pieces
1/4 cup maple syrup

Method
In a bowl, combine buttermilk, onions, garlic, pepper, cinnamon  and chilli flakes .
Add chicken , marinate for 2 hours.(you can marinate chicken and refrigerate for 24 hours)
Remove chicken from marinade, discard marinade. Sprinke salt over it .
Place on greased grill  over medium heat, close lid and grill, turning occasionally, for about 30 mins.( your cooking time will vary according to the size of chicken)
Brush with maple syrup, and grill untill glossy  for 5 mins.
For garnish , cut a lime in half n grill it alongside the chicken .

SPICY CHICKEN CURRY

1 kg chicken
2 onion thinly sliced
1/2 cup curd
2tb ginger garlic paste
1 tb chilli powder
2 tsp garam masala powder
salt
Cut chicken into medium size pieces.
Take a bowl , put curd in it, ginger garlic paste, add chilli powder (according to taste) and garam masala. Marinate chicken with above for 3 hours.
Take a kadhai, fry sliced onions till brown. now add marinated chicken pieces and cook on low flame till done and   add coriander leaves.