Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Boneless chicken 200 gm

3. Ghee 3 tablespoons

4. Ginger garlic paste 1 teaspoon

5. Whole jeera 1 teaspoon

6. Turmeric powder 1/8 teaspoon

7. Garam masala powder 1/2 teaspoon

8. Spinach 200 gm

9. Garlic clove 10 gm (10-15 nos)

10. Ginger 15 gm

11. Green chilli 10 gm (3 nos)

12. Coriander leaves 5 gm

13. Salt to taste

PREPPING:

1. CHICKEN: Wash. Cut into half-inch cubes. Marinate with salt, ginger and garlic paste, turmeric powder, and garam masala powder.

2. AROMATICS: Peel garlic. Chop finely. Peel ginger. Crush 10 gm of ginger in a mortar pestle. Remove the head from the green chillies. Crush in a mortar and pestle.

3. VEGETABLES: Deseed and chop tomatoes. Remove stalk from spinach. Wash. Boil water. Blanch spinach with crushed ginger and green chillies. Strain. Cool under running water. Puree in a blender.

4. GARNISH: Cut 5 gm of ginger into fine strips. Remove coriander leaves from the stalk. Wash. Chop finely.

COOKING:

1. Heat the ghee in a pan. Add jeera. Crackle. Add chopped garlic. Fry to light brown. 

2. Add chicken. Fry on all sides to a light brown colour.

3. Add chicken broth. Bring to a boil. Lower the flame. Simmer for 20 minutes covered. If the liquid in the pan is extra, increase the flame and reduce until the gravy coats the chicken.

4. Add chopped tomatoes. Put the lid back and simmer for 2-3 minutes until the tomatoes soften. Check for seasoning.

5. Turn off the flame. Place chicken on a bed of spinach puree. Garnish with strips of ginger and chopped coriander leaves.

ALTERNATIVES:

Chicken can be replaced with mutton, paneer, koftas, mushrooms, or potatoes.

Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Boneless chicken 200 gm

3. Ghee 2 tablespoons

4. Ginger garlic paste 1 teaspoon

5. Ginger 15 gm

6. Green chilli 10 gm (3 nos)

7. Coriander leaves 5 gm

8. Curry leaves 3-4

9. Soya sauce 2 teaspoons

10. Apple cider vinegar 2 teaspoons

11. Cornflour 1 teaspoon

12. Salt to taste

PREPPING:

1. CHICKEN: Wash. Cut into half-inch cubes. Season with salt.

2. AROMATICS: Remove the head from the green chillies. Crush in a mortar and pestle.

3. OTHERS: Add water to cornflour to make a slurry.

4. GARNISH: Slit one green chilli. Wash curry leaves.

COOKING:

1. Heat the ghee in a pan. Add crushed green chilli and ginger garlic paste. Cook until the raw smell has gone.

2. Add chicken. Fry on all sides to a light brown colour. Add soy sauce and apple cider vinegar.

3. Add chicken broth. Bring to a boil. Lower the flame. Simmer for 20 minutes covered. 

4. Add cornflour slurry. Stir well. Simmer until the gravy coats the chicken. Check for seasonings.

5. Turn off the flame. Place in a serving dish. Garnish with slit green chilli and curry leaves.

ALTERNATIVES:

Chicken can be replaced with mutton, paneer, koftas, mushrooms, or potatoes.

Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Boneless chicken 200 gm

3. Olive oil 3 tablespoons

4. Garlic cloves 10 gm (10 nos)

5. Onion 50 gm (1 small)

6. Carrot 50 gm (1 small)

7. Potato 50 gm (1 small)

8. Red bell pepper 50 gm (1 segment)

9. Yellow bell pepper 50 gm (1 segment)

10. Mushroom 50 gm (3 medium)

11. Parsley 3-4 sprigs

12. Hard butter 5 gm (1 teaspoon)

13. Peppercorns 2 gm (6-8 nos)

14. Salt to taste

PREPPING:

1. CHICKEN: Wash. Cut into half-inch cubes. Season with salt and crushed black pepper.

2. AROMATICS: Peel onion and garlic. Chop finely. 

3. VEGETABLES: Peel the carrot and potato. Cut the carrot, potato, red and yellow bell peppers, and mushrooms into small cubes.

4. GARNISH: If using fresh parsley, clean and chop finely. Make hard butter by keeping it in the refrigerator until it becomes hard.

COOKING:

1. Heat the olive oil in a pan. Add onion and garlic. Fry to a light golden brown.

2. Add chicken. Fry on all sides to a light brown color. Add carrot and potato.

3. Add chicken broth. Bring to a boil. Lower the flame. Simmer for 20 minutes covered. 

4. Add bell peppers and mushrooms. Stir well. Simmer until you get a nice thick gravy. Check for seasoning.

5. Turn off the flame. Place in a serving dish. Garnish with chopped parsley and hard butter.

ALTERNATIVES:

Chicken can be replaced with mutton, paneer, koftas, mushrooms, or potatoes.

Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken mince 200 gm

3. Olive oil 3 tablespoons

4. Cheese 25 gm (1 Amul cheese cube)

5. Garlic cloves 10 gm (10 nos)

6. Onion 50 gm (1 small)

7. Carrot 20 gm (1 small piece)

8. Potato 200 gm (3 medium)

9. Mushroom 50 gm (3 medium)

10. Tomatoes 100 gm (1 medium)

11. Parsley 3-4 sprigs

12. Peppercorns 2 gm (6-8 nos)

13. Salt to taste

PREPPING:

1. CHICKEN: Wash. Cut into half-inch cubes. Season with salt and crushed black pepper.

2. AROMATICS: Peel the onion, garlic, and carrot. Wash mushrooms and tomatoes. Chop finely all ingredients.

3. VEGETABLES: Peel the potato. Cut into small cubes. Boil. Strain. Mash. Season with salt and crushed black pepper.

4. OTHERS: Grate the cheese.

5. GARNISH: If using fresh parsley, clean and chop finely. 

COOKING:

1. Heat the olive oil in a pan. Add onion, garlic, and the carrot. Fry to a light golden brown.

2. Add chicken mince. Fry to a light brown color. Add chopped mushrooms and tomatoes.

3. Add chicken broth. Bring to a boil. Lower the flame. Simmer for 20 minutes covered. 

4. Increase flame. Dry the chicken mince. Checking for seasoning. Turn off the flame. 

5. Place in a serving dish. Cover with mashed potatoes and grated cheese.

6. Bake in the oven for 15 minutes for a nice brown crust.

7. Garnish with chopped parsley.

ALTERNATIVES:

Chicken can be replaced with mutton, paneer, and vegetables.

Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Boneless chicken 200 gm

3. Olive oil 3 tablespoons

4. Penne pasta 50 gm

5. Garlic cloves 10 gm (10 nos)

6. Onion 50 gm (1 small)

7. Parsley 3-4 sprigs

8. Cheese 25 gm (1 Amul cheese cube)

9. Red chili flakes 1 teaspoon

10. Peppercorns 2 gm (6-8 nos)

11. Salt to taste

PREPPING:

1. CHICKEN: Wash. Cut into half-inch cubes. Season with salt and crushed black pepper.

2. AROMATICS: Peel the onion and garlic. Chop finely.

3. OTHERS: Grate the cheese.

4. GARNISH: If using fresh parsley, clean and chop finely. 

COOKING:

1. Pour chicken broth into a pan. Bring to a boil. 

2. Add pasta. Lower the flame. Simmer until pasta is cooked. Turn off the flame. Cover and keep

3. Heat the olive oil in a pan. Add onion and garlic. Fry to a light golden brown.

4. Add chicken. Fry to a light brown color. 

5. Add the pasta with the chicken broth, crushed peppercorns, salt, chili flakes, and grated cheese. Mix well.

6. Reduce the flame. Cook until the gravy coats the chicken. Turn off the flame. 

7. Place in a serving dish. Garnish with chopped parsley.

ALTERNATIVES:

Chicken can be replaced with mutton, paneer, and vegetables.

Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Boneless chicken 200 gm

3. Olive oil 3 tablespoons

4. Garlic cloves 10 gm (10 nos)

5. Onion 50 gm (1 small)

6. Mushroom 100 gm (6 medium)

7. Parsley 3-4 sprigs

8. Refined flour 1 tablespoon

9. Cheese 25 gm (1 Amul cheese cube)

10. French mustard paste 1 teaspoon

11. Peppercorns 2 gm (6-8 nos)

12. Salt to taste

PREPPING:

1. CHICKEN: Wash. Cut into strips. Season with salt and crushed black pepper.

2. AROMATICS: Peel the onion and garlic. Chop finely.

3. VEGETABLES: Wash mushrooms. Sliced thick.

4. GARNISH: If using fresh parsley, clean and chop finely. 

COOKING:

1. Heat the olive oil in a pan. Add onion and garlic. Fry to a light golden brown.

2. Add chicken. Fry to a light brown color. Add mushrooms. Cook for 3-4 minutes. 

3. Add mustard paste. Add in the flour. Cook until the raw flour smell has gone. 

4. Add chicken broth. Bring to a boil. Lower the flame. Simmer for 20 minutes covered. 

5. Increase flame. Reduce the gravy until it coats the chicken and mushrooms. Check for seasoning.

6. Turn off the flame. Place in a serving dish. Garnish with chopped parsley.

ALTERNATIVES:

Chicken can be replaced with mutton, paneer, and vegetables.

Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken breast 200 gm

3. Olive oil 3 tablespoons

4. Garlic cloves 10 gm (10 nos)

5. Green chili 3

6. Parsley 3-4 sprigs

7. Refined flour 1 teaspoon

8. Feta Cheese 25 gm

9. Peppercorns 2 gm (6-8 nos)

10. Salt to taste

PREPPING:

1. CHICKEN: Wash. Slit chicken breast. Flatten with a pestle. Season with salt and crushed black pepper.

2. AROMATICS: Peel garlic. Chop finely. Remove the heads of the green chilies. Crush using a mortar pestle.

3. OTHERS: Grate the feta cheese. Add crushed green chili and chopped garlic. Stuff into the chicken breast. Close the chicken breast. Dust in refined flour.

4. GARNISH: If using fresh parsley, clean and chop finely. 

COOKING:

1. Heat the olive oil in a pan. Fry the stuffed chicken breast on both sides to a light golden brown.

2. Add chicken broth. Bring to a boil. Lower the flame. Simmer for 20 minutes covered. 

3. Increase flame. Reduce the sauce until it is slightly thick. Check for seasoning. Turn off the flame. 

4. Remove the chicken. Slice diagonally. Place in a serving dish. 

5. Pour the sauce over the chicken. Garnish with chopped parsley.

ALTERNATIVES:

Chicken can be replaced with mutton, paneer, and vegetables.

Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken breast 200 gm

3. Olive oil 3 tablespoons

4. Onion 50 gm 

5. Garlic cloves 10 gm (10 nos)

6. Parsley 3-4 sprigs

7. Thyme 8-10 sprigs

8. Sundried tomatoes 4-6 pieces

9. Refined flour 1 teaspoon

10. Cheese 25 gm (1 Amul cheese cube)

11. French mustard paste 1 teaspoon

12. Chili flakes 1/2 teaspoon

13. Peppercorns 2 gm (6-8 nos)

14. Salt to taste

PREPPING:

1. CHICKEN: Wash. Slit chicken breast. Cut into two. Season with salt and crushed black pepper.

2. AROMATICS: Peel onion and garlic. Chop finely. Remove thyme from the stalk. 

3. OTHERS: If you don't have sundried tomatoes at home, deseed a tomato. Cut into thick strips. Roast in the oven until all the moisture has dried.

4. GARNISH: If using fresh parsley, clean and chop finely. 

COOKING:

1. Heat the olive oil in a pan. Fry the chicken breast on both sides to a light golden brown. Remove from the pan.

2. Add the chopped onion and garlic. Cook until the raw smell has gone. 

3. Add mustard paste, chili flakes, sundried tomatoes, and thyme. Cook for 4-5 minutes on a low flame. 

4. Add refined flour. Cook until the raw smell has gone. 

5. Add chicken broth. Bring to a boil. Add back the chicken breast. Lower the flame. Simmer for 20 minutes covered. 

6. Increase flame. Reduce the sauce until it coats the chicken breast. Check for seasoning. Turn off the flame. 

7. Place in a serving dish. Garnish with chopped parsley.

ALTERNATIVES:

Chicken can be replaced with mutton, paneer, and vegetables.

Serves: 2 | Prep Time: 60 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken breast 200 gm

3. Olive oil 3 tablespoons

4. Onion 50 gm 

5. Garlic cloves 10 gm (10 nos)

6. Green chili 3

7. Parsley 3-4 sprigs

8. Thyme 8-10 sprigs

9. Refined flour 1 teaspoon

10. Crostini 6 pieces

11. Peppercorns 2 gm (6-8 nos)

12. Salt to taste

PREPPING:

1. CHICKEN: Wash. Slit chicken breast. Cut in two. Season with salt and crushed black pepper.

2. AROMATICS: Peel onion. Cut into fine rounds. Peel garlic. Chop finely. Removes heads from green chilies. Slit in two. Remove thyme from the stalk. 

3. CROSTINI: If you don't get ready-made crostini, buy French bread. Cut one centimeter-thick slices. Toast in the oven.

4. GARNISH: If using fresh parsley, clean and chop finely. 

COOKING:

1. Place chicken in a saucepan. Pour broth over it. Bring to a boil. Lower flame. Simmer for 20 minutes covered.

2. Remove chicken. Cool. Shred with fingers. 

3. Heat the olive oil in a pan. Fry the onion rounds and chopped garlic to a light golden brown. Add green chili. Sauté for a few minutes.

4. Add the shredded chicken, thyme. Cook on a low flame until it has a light brown color. 

5. Add refined flour. Cook until the raw smell has gone. 

6. Add leftover chicken broth. Bring to a boil. Reduce the sauce until it coats the chicken breast. Check for seasoning. 

7. Turn off the flame. Place the chicken over the crostini in a serving tray. Garnish with chopped parsley.

ALTERNATIVES:

Chicken can be replaced with mutton, paneer, and vegetables.

Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken mince 200 gm

3. Ghee 3 tablespoons

4. Onion 50 gm 

5. Ginger garlic paste 2 teaspoons

6. Green chili 2

7. Corinder leaves 3-4 sprigs

8. Tomato 100 gm (1 medium)

9. East Indian bottle masala 2 teaspoons

10. Salt to taste

PREPPING:

1. CHICKEN: Wash. Cut into one-inch cubes. Season with salt.

2. AROMATICS: Peel onion. Chop finely. Removes heads from green chilies. Slit in two. 

3. VEGETABLES: Deseed tomatoes and chop finely.

4. GARNISH: Remove coriander leaves from the stalks. Wash, towel dry, and chop finely. 

COOKING:

1. Heat the ghee in a pan. Fry the onion and green chilies to a light golden brown. 

2. Add ginger and garlic paste. Cook until the raw smell has gone. 

3. Add tomatoes. Cook until soft.

4. Add chicken mince. Cook on a low flame until it has a light brown color. 

5. Add East Indian bottle masala. Sauté for 5-6 minutes on a slow flame.

6. Add chicken broth. Bring to a boil. Lower flame. Simmer for 20 minutes covered. 

7. Increase flame. Reduce the gravy to the desired consistency. Check for seasoning. 

8. Turn off the flame. Place the chicken in a serving dish. Garnish with chopped coriander.

ALTERNATIVES:

Chicken can be replaced with mutton, paneer, and vegetables.

Serves: 2 | Prep Time: 40 minutes

INGREDIENTS:

1. Chicken broth 200ml

2. Chicken mince 200 gm

3. Ghee 3 tablespoons

4. Ginger garlic paste 2 teaspoons

5. Onion 50 gm 

6. Green chili 2

7. Curry putta 5-6 sprigs

8. Corinder leaves 3-4 sprigs

9. Tomato 100 gm (1 medium)

10. Mustard seeds 3/4 teaspoon

11. Turmeric powder 3/4 teaspoon

12. Garam masala powder 1/2 teaspoon

13. Salt to taste

PREPPING:

1. CHICKEN: Wash. Cut into one-inch cubes. Season with salt.

2. AROMATICS: Peel onion. Chop finely. Removes heads from green chilies. Slit in two. Roast curry putta. crush with fingers.

3. VEGETABLES: Deseed tomatoes and chop finely.

4. GARNISH: Remove coriander leaves from the stalks. Wash, towel dry, and chop finely. 

COOKING:

1. Heat the ghee in a pan. Add mustard seeds. Crackle. 

2. Add curry putta (from 1 sprig), green chili, and onion. Fry to a light golden brown. 

3. Add ginger and garlic paste. Cook until the raw smell has gone. 

4. Add tomatoes. Cook until soft.

5. Add chicken. Cook on a low flame until it has a light brown color. 

6. Add turmeric and garam masala powder. Sauté for 5-6 minutes on a slow flame.

7. Add chicken broth. Bring to a boil. Lower flame. Simmer for 20 minutes covered. 

8. Increase flame. Reduce the gravy to the desired consistency. Sprinkle the crushed curry putta. Check for seasoning. 

9. Turn off the flame. Place the chicken in a serving dish. Garnish with chopped coriander, curry patta, and green chili.

ALTERNATIVES:

Chicken can be replaced with mutton, paneer, and vegetables.