Ingredients:

1 chicken- cut and leave skin
3 tablespoon garlic mince
1 Lemon squeeze
1 Cup Olive oil
Salt and Pepper
3 stalks Thyme
1 Medium Carrot
2 Medium potatoes

Method:

Marinate all ingredients in a large bowl for an hour.Preheat oven to 200°C.Separate potatoes and carrots and leave aside.In a baking tray, put the chicken pieces onto the foil and cover with an extra foil on top. Pour the juices from the bowl on top of the chicken to prevent chicken from burning.After half an hour, put the vegetables in and bake for another 30 minutes.Lastly, to brown the top, put the oven on grill and leave the door open. Grill for 5-7minutes.Serve with some yummy gravy.

Ingredients:

Chicken - 1 lb
Onions - 1 cup
Coconut powder - 3 tbs
Cloves - 5
Cinnamon Stick - 1 long stick
Bay leaf - 4
Ginger Garlic Paste - 2 tsp
Mustard seeds - 1/2 tsp
Shajeera - 2 tsp
Tomatoes - 2 medium sized
Cilantro/Coriander - a handful
Pudina/Mint - a few
Yogurt - 2 tbs
Juice of lime - 1 tbs
Dhaniya powder - 2 tsp
Garam Masala powder - 2 tsp
Turmeric, Chilli powder & salt - as per taste

Method:Cut Chicken into small pieces, wash well & marinate chicken with yogurt, ginger garlic paste, salt, chilly powder & turmeric powder for half-an-hour.
Heat oil in a deep saucepan, when hot, add mustard seeds, shajeera, bayleaf, cloves & cinnamon stick & saute for 10 secs. Add onions and saute until light brown.Add chicken pieces add cook for 5 mins.
Grind tomatoes, cilantro, mint & coconut powder into a puree.Add pureed mixture to chicken, add dhaniya powder & garam masala powder. Add little water if neededCook until chicken is done (Approximately about 15 minutes). Squeeze juice of half a lemon.
Serve Hot with Rice/Rotis

Ingredients:
3 lbs Chicken thighs or drumsticks skinned
4 to 5 Garlic cloves grated
2 Teaspoons grated Ginger
1 Cup Yogurt
3 Teaspoons Ground Cumin
1/4 Teaspoon Ground Turmeric
1 Teaspoon Chile Powder (more if you like it hot)
1/2 Teaspoon Ground Paprika
2 Teaspoons Salt
2 Teaspoons ground black pepper
4 Teaspoons Soya sauce

METHOD:Wash and remove any extra fat from the meat, pat dry and put deep cuts on the pieces of the meat so that the spices will get into the meat. In a blender, blend the all the ingredients.Place the chicken on a large tray and then pour the blended mixture. Mix the paste thoroughly with chicken and let it marinate overnight (or 4 to 5 hours) In a covered tray in the fridge.Grill the marinated chicken until meet is cooked. (until golden brown)Note: Chicken Tikka usually eat with Nan or Chapathi

Ingredients :

1 whole chicken cut up
1 tbsp tandoori masala
1/2 tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
1/2 tsp cummin powder (zeera)
5 tbsp of yoghurt
Salt
Curry:
2 tomatoes puree in a blender
2 onions chopped
1 tbsp ginger-garlic paste
1 1/2 tbsp butter
3 tbsp cream
1 tsp chilli powder
Kisan Oil

Method :Marinate the chicken in the marinade for 1 whole hour. Heat Kisan oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep it aside. In the remaining Kisan oil fry the chopped onions till golden, then add the ginger-garlic paste and fry ,sprinkle little water now and then ,till the oil separates. Add the chilli powder, tomato paste and cook for 10 minutes. Add the butter, cream and the chicken. Mix well and cook till done.

Ingredients :

4 skinless chicken half breasts with ribs
Salt for seasoning
1 large lemon
1/4 medium onion, peeled
1-2 garlic cloves, peeled
1/2 inch piece of peeled fresh ginger, grated or 1/2 teaspoon powdered ginger
1/2 hot green chili
1 teaspoon garam masala
8 ounces plain non-fat yogurt

Method :You can use an ordinary oven, preheated to the maximum temperature instead of a tandoor. Clean the oven thoroughly before use. Mix 2 tablespoons of yellow coloring and about 1/2 tablespoon of red together. Brush on the chicken and let stand for a few minutes then proceed with the recipe.Using kitchen shears or a sharp knife, cut the chicken breast in half across the middle. Squeeze the lemon juice over the chicken and season generously with salt. Transfer the chicken pieces to a large plastic bag. Place the onion, garlic, ginger and chili into the bowl of a food processor and process until finely chopped. Add the garam masala and yogurt. Process until smooth. Pour the yogurt marinade into the plastic bag with the chicken and squeeze the bag until the chicken is well coated. Seal the bag and refrigerate for several hours or overnight.Preheat the oven to the highest temperature possible, 500 to 550 degrees. Place the chicken in a single layer in a baking dish and bake for 20-25 minutes until cooked through.