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Ingredients:
Chicken only legs, thighs, breast and wings, 1 lb
Tomatoes 3 large peeled, seeded and chopped
Onions 2 finely chopped
Garlic 2 cloves minced
Coriander seed 1 tbsp ground
Saffron ½ tbsp
Olive oil 4 tbsp
Bay leaf 1 crushed
Bell Peppers 2 finely diced
Kalamata olives pitted and dices 1 cup
Chicken broth 2 cups preferably homemade
White raisins 2 tsp soaked in boiling water 30 minutes.
Long grain with rice 1 lb
Salt and pepper to taste
Ground cumin ½ tsp
 
Method:
Remove the skin from chicken pieces. Season chicken with salt and pepper. Cook in oil. Remove pieces as they brown. They should be almost cooked at this point. If they are not, turn down heat and continue cooking. Add onions to the oil left in the pan and cook until soft. Add garlic, bay leaf and ground coriander. Stir in rice until well coated with the oil. Add bell peppers and cook a few minutes. Stir in tomatoes, cumin and saffron. Add raisins. Return chicken pieces to pan. Pour 2 cups boiling chicken stock. Cover pan. Turn down heat and simmer 10 minutes. Add olives and continue simmering 10 to 15 minutes until rice is cooked. Add some drops of Tabasco. Serve hot.

Ingredients:
Boneless chicken, cut into 3″ strips 1/2 kg
Chilli garlic sauce 2 tbsp
Hot sauce 2 tbsp
Garlic paste 2 tsp 
Bread crumbs 3 1/2 cups 
Paprika powder 2 tsp
Salt to taste 
Oil for frying

Batter:
White flour 1 cup 
Milk 1/2 litre 
Water 1 cup 
Salt to taste
 
Method:
In a bowl, mix chilli garlic sauce, hot sauce, garlic paste and salt. Mix well and marinate the chicken in this mixture for 45 minutes. Separately, mix the bread crumbs and paprika powder. Now prepare a thick batter by combining flour, milk, salt and water.
Dip the chicken fingers in the prepared batter, then roll in bread crumbs. Fry on low heat till they turn golden brown and crisp.
Serve hot with chilli sauce, ketchup or chutney.
Serves 4 - 6
Preparation Time: 50 minutes
Cooking Time: 20 minutes

Ingredients:
Boneless chicken cubes 800 gm 
Cheddar cheese, grated 60 gm/ ¼ cup 
Coriander leaves, chopped 20 gm/4 tsp 
Cornflour 15 gm/ 1 tbs 
Cream 120 ml/ ½ cup 
Egg 1 
Garlic paste 35 gm/7 tsp 
Ginger paste 45 gm/ 3 tbs 
Green chillies, chopped fine 8 
Mace (javitri) powder 2.5 gm/ ½ tsp 
Nutmeg (jaiphal) powder 2.5 gm/ ½ tsp 
Oil for basting 
Salt to taste 
White pepper powder 5 gm/ 1 tsp
 
Method:
Mix the ginger and garlic pastes, white pepper powder and salt. Rub mixture onto the chicken pieces. Set aside for 15 minutes. Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture. Keep aside for 3 hours. String together chicken pieces on a skewer an inch apart. Roast on a charcoal grill for 5 minutes or in a preheated oven at 275 ºF for 7 minutes. Remove. Hang skewers for 5-7 minutes to let excess moisture drip off. Brush with oil and roast again for 3 minutes.
Time: Preparation: 3 ½ hours, Cooking: 15 minutes
To Serve: Serve as a cocktail snack or as an accompaniment with the main course.

Ingredients:
Chicken, skinned whole 1.2 kg/2 birds 
Cream 105 ml/7 tbs 
Cumin powder 5 gm/1 tsp 
Garlic paste 15 gm/1 tbs 
Ginger paste 15 gm/1 tbs 
Lemon juice 60 ml/4 tbs 
Oil for brushing 
Orange colour 1 drop 
Red chilli powder 5 gm/1 tsp 
Saffron a pinch 
Salt 
Yogurt 105 gm/7 tbs
 
Method:
With a sharp knife make deep cuts on the breast, thigh and legs of the chicken. Make a paste of lemon juice, red chilli powder and salt and rub over chicken. Set aside for 10 minutes. Whisk yogurt. Add cream, ginger and garlic pastes, cumin, saffron and orange colour. Rub chicken with this mixture and keep aside for 3 ½ hours. Skewer chicken through neck to tail and roast in a moderately hot oven for 8 minutes and then at 350 ºF for 10 minutes. Remove from oven. Hang skewers for 5-7 minutes to let moisture drip off. Baste with oil and roast for a further 5 minutes.
Time: Preparation: 4 hours, Cooking: 20 minutes
To serve: Cut into pieces and serve as a snack with onion rings and lemon wedges or as part of the main course.

Ingredients:

Boneless chicken breast
Lemon-pepper
Seasoned bread crumbs
Plain yogurt
Garlic (optional)

Method:

Preheat oven to 350 degrees.
Separate chicken breasts and remove any excess skin. Dip the chicken in the yogurt, then bread with bread crumbs.

Sprinkle lemon-pepper generously on both sides of chicken breast (lemon juice and pepper can be substituted for lemon-pepper, but it’s not as good). Mince garlic and place it on top of the chicken. Bake at 350 degrees for 45 minutes until cooked through and tender.