1. Chicken Jalfrezi

Ingredients
2–3 chicken breasts, diced
2 garlic cloves, chopped
1 green chilli, finely chopped
Vegetable oil, for frying
400g can plum tomatoes
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ large onion, sliced
1 red pepper, chopped
2 red chillies, finely chopped (optional)
2 tsp garam masala
A handful of fresh coriander leaves, chopped

Instructions
To make Chicken Jalfrezi, start by heating some oil in a pan and sautéing chopped onion, garlic, and green chilli until golden. Add ground coriander, cumin, and turmeric, and stir briefly to release their aroma. Mix in the canned plum tomatoes and cook until the sauce thickens and the oil separates. In another pan, cook the diced chicken with cumin, coriander, and turmeric until slightly browned. Add sliced onion, red pepper, and red chillies, and stir-fry for a few minutes until softened. Combine the tomato base with the chicken mixture and simmer for 10–15 minutes, allowing the flavours to blend and the chicken to cook through. Finish with garam masala and freshly chopped coriander. Serve hot with steamed rice or naan for a delicious, spicy meal.




2. Chicken Bhuna Masala

Ingredients
1 kg chicken curry cut
¼ cup oil + 1 tbsp ghee
Whole spices: 1 bay leaf,
1–2 black cardamoms,
4 green cardamoms, 1 cinnamon
2 cups chopped onions
1–2 green chillies, slit
1 cup pureed tomatoes
1½ tbsp ginger garlic paste
1 tbsp lemon juice

Salt to taste

¼ tsp turmeric powder
½–¾ tsp black pepper
1½–3 tsp Kashmiri chilli powder
2–3 tsp garam masala
2 tsp coriander powder
1 tsp cumin powder1 tsp fennel powder

½ cup fresh yogurt

1½ tbsp kasuri methi

¼ coriander leaves for garnish

Instructions
Heat oil and ghee in a heavy-bottomed pan. Add bay leaf, cardamoms, cloves, cinnamon, and dried red chillies. Sauté until fragrant. Add chopped onions and cook until golden brown. Stir in green chillies and half of the ginger-garlic paste, cooking for a minute. Add tomatoes and cook until soft and the oil begins to separate. Mix in turmeric, salt, black pepper, red chilli powder, coriander, cumin, fennel powder, and garam masala. Stir well and let the spices cook for a few minutes. Add the chicken pieces and sear them until lightly browned. Lower the heat, cover, and cook until the chicken is tender and coated in the masala. Add yogurt, kasuri methi, and lemon juice, and simmer for a few minutes to blend the flavours. Finish with chopped coriander leaves and serve hot with naan, roti, or rice.




3. Achari Chicken

Ingredients
750 g chicken
3-4 tbsp oil
2 tbsp coriander seeds
1 tbsp cumin seeds
1 to 1½ tbsp fennel seeds
¼ tbsp mustard seeds
¼ tsp fenugreek seeds
1 tsp Kashmiri chilli powder
¼ tsp turmeric
salt as per taste
¾ tsp kalonji
1 cup chopped onions
1 tbsp ginger garlic paste
¾ cup tomato puree
4 green chillies
⅓ cup plain yogurt
½ cup hot water
¾ tsp amchur
1 - 2 tbsp mango pickle
chopped coriander leaves
1 tsp ginger juliennes

Instructions
Heat oil in a pan and add coriander seeds, cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and kalonji. Sauté until fragrant, then add chopped onions and cook until golden brown. Stir in ginger garlic paste and cook for a minute before adding tomato puree, turmeric, Kashmiri chilli powder, salt, and amchur. Cook until the masala releases oil. Add chicken pieces and mix well to coat them evenly in the masala. Pour in yogurt, green chillies, mango pickle, and hot water. Stir well, cover, and cook on low flame for 15–20 minutes until the chicken is tender and the gravy thickens. Garnish with coriander leaves and ginger juliennes before serving hot.




4. BBQ Chicken Wings

Ingredients
10 chicken wings
2 tbsp brown sugar
2 large cloves garlic, chopped (≈ 2 tsp)
2 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
8 tbsp finely chopped onion (½ cup)
12 tbsp ketchup (¾ cup)
2 tbsp white wine vinegar

2 tbsp Worcestershire sauce
Instructions
In a bowl, mix brown sugar, chopped garlic, salt, and black pepper. Add the chicken wings and coat evenly. Heat vegetable oil in a pan, add finely chopped onions, and sauté until golden brown. Stir in ketchup, white wine vinegar, and Worcestershire sauce. Cook for 3 to 4 minutes until the sauce thickens slightly. Add the seasoned chicken wings and toss well in the sauce. Cover and cook on low heat for 15 to 20 minutes, turning occasionally until the wings are cooked and caramelised. Serve hot with extra sauce on the side.




5. Andra Chilli Chicken

Ingredients
300 g chicken

• 1 tsp ghee

• 2 medium onions, coarsely crushed

• 1 tbsp lemon juice

• 1 tsp ginger garlic paste

• ¼ tsp red chilli powder

• ½ tsp garam masala

• A pinch of turmeric

• Salt to taste

Seasoning Paste:

• ½ cup fresh coriander leaves

• 2 green chillies

Tempering:

• 1 tbsp oil

• 1 sprig curry leaves

• ¼ tsp cumin seeds• 2–3 green chillies

Instructions
Blend coriander leaves and green chillies into a smooth paste. Heat ghee in a pan, add onions and sauté until light brown. Mix in ginger garlic paste, turmeric, red chilli powder, and garam masala. Add chicken pieces and cook until they start to brown. Stir in the coriander-chilli paste and salt. In a separate small pan, heat oil, add cumin, curry leaves, and chillies for tempering, then pour over the chicken. Finish with lemon juice, mix well, and cook until the chicken is tender and well-coated with masala. Serve hot.