Ingredients:

• CP curry cut chicken

  750 grams

• Onion

  2 medium

• Garlic cloves

  1 cup

• Oil

  3 tablespoons

• Yogurt

  ½ cup

• Green chillies

  7-8

• Cumin seeds

  ½ teaspoon

• Salt

  To taste

• Cumin powder

  1 teaspoon

• Garlic, chopped

  1 tablespoon

• Fresh coriander leaves

  A few sprigs

• Lemon

Method

1. Roughly chop onions and put into a mixer jar. Add 2-3 green chillies, coriander leaves, and yogurt and grind to a fine paste.
2. Place chicken in a bowl, add ground masala and mix well. Heat oil in a non-stick pan, add cumin seeds and when it begins to change colour, add garlic cloves and sauté.
3. Chop the remaining green chillies, add salt and sauté till garlic turns golden in colour.
4. Add marinated CP curry cut chicken, cumin powder and a little water. Mix well, cover and cook on medium heat till chicken is done.
5. Add chopped garlic, squeeze juice of the lemon and mix well. Serve hot.

Ingredients:

• CP chicken kheema

  400 grams

• Tomatoes, blanched and peeled

  2 medium

• Black and green olives, chopped

  12

• Olive oil

  2 tablespoons

• Garlic cloves, chopped

  8

• Onion, chopped

  1 medium

• Fresh oregano

  ½ teaspoon

• Brinjal, sliced

  1

• Salt

  To taste

• Butter

  10 grams

• Double cream

  150 milliliters

• Potatoes, mashed

  1 cup

• Crushed black peppercorns

  To taste

Method

1. Preheat oven at 180˚ C. Heat 1 tbsp olive oil in a non-stick pan. Add garlic and sauté for 1 minute. Add onion and sauté for 3 minutes. Add fresh oregano and mix well. Chop tomatoes and keep it aside.
2. Heat 1 tbsp olive oil in a non-stick pan, add brinjal and shallow fry. Add chicken mince, tomatoes and salt to the first pan and sauté for 5 minutes. Heat butter in a pan. Add cream and mashed potatoes to it.
3. Add salt and crushed black peppercorns. Put half the chicken mixture in a baking tray. Top it with brinjal slices. Cover with remaining chicken mixture.
4. Sprinkle half the olives and top this layer with creamy potato sauce. Pour the remaining olive oil. Sprinkle remaining olives on top. Bake in the preheated oven for 10 minutes. Serve hot.

Ingredients:

• CP chicken drumsticks

  450 grams

• Dried red chillies, crushed

  6

• Ginger, roughly chopped

  1 inch piece

• Garlic

  3 cloves

• Green chillies, roughly chopped

  6

• Onion, roughly chopped

  2 medium

• Curry leaves

  20

• Salt

  To taste

• Turmeric powder

  ½ teaspoon

• Rice flour

  2 tablespoons

• Oil

  2 tablespoons

• Lemon juice

  1 tablespoon

Method

1. Grind together red chillies, ginger, garlic, green chillies, onions and curry leaves with sufficient water to a smooth paste. Mix together chicken, salt, turmeric powder, ground paste and rice flour in a bowl.
2. Keep the bowl in a refrigerator to marinate for 2 – 3 hours. Heat oil in a non-stick pan till hot.
3. Add lemon juice to the marinated chicken and mix well. Place chicken pieces on the pan in a single layer, ensuring that they do not stick to each other.
4. Cover and cook on medium flame till the chicken is almost done. Turn over chicken pieces and add the remaining marinade and mix well. Cover and cook on medium heat for 12- 15 minutes more. Serve hot.

Ingredients:

• CP whole chicken

  1

• Kashmiri red chilli powder

  2 ½ teaspoons

• Lemon juice

  4 tablespoons

• Salt

  To taste

• Yogurt

  1 cup

• Ginger paste

  2 ½ tablespoons

• Garlic paste

  3 tablespoons

• Garam masala powder

  1 teaspoon

• Mustard oil

  2 tablespoons

• Chaat masala

  ½ teaspoon

Method

1. Make incisions with knife on the chicken breast, legs and thighs. Apply a mixture of one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
2. For the marinade, tie up yogurt in a piece of muslin cloth and hang over a bowl for fifteen twenty minutes. Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons of olive oil.
3. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Thread the chicken onto a skewer and cook in a moderately hot oven tandoor until almost done.
4. Baste chicken with a little oil and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

Ingredients:

• CP chicken boneless breast

  350 grams

• Corn flakes

  1 cup

• Refined flour (maida)

  1 tablespoon

• Cornflour/cornstarch

  1 tablespoon

• Salt

  To taste

• Ginger paste

  1 tablespoon

• Garlic paste

  1 tablespoon

• Red chilli paste

  1 tablespoon

• Vinegar

  1 tablespoon

• Egg

  1

• Oil

  1 tablespoon

Method

1. Crush cornflakes in a blender. To make marinade, mix refined flour, cornstarch, salt, ginger paste, garlic paste, red chilli paste, vinegar and egg, and mix well.
2. Cut chicken into 2 inch cubes, add the marinade and mix well. Add oil, mix and refrigerate for 1 hour. Spread crushed cornflakes on a plate.
3. Preheat oil in a non-stick pan. Coat marinated chicken pieces with the crushed corn flakes and deep fry them, Serve hot.

Ingredients:

• Black peppercorns, crushed

  1 tablespoon

• CP chicken boneless leg

  350 grams

• Oil

  2 tablespoons

• Black cardamom

  3

• Clove

  4

• Cinnamon

  1 inch stick

• Onion, sliced

  2 medium

• Turmeric powder

  ½ teaspoon

• Ginger garlic paste

  2 tablespoons

• Salt

  To taste

• Garam masala powder

  1 teaspoon

• Juice of 1 lemon

Method

1. Heat oil in a pan. Add black cardamom, cloves, cinnamon, onions and sauté till the onions turn light brown. Add chicken and sauté till it turns slightly brown.
2. Add turmeric powder, ginger-garlic paste and sauté. Add salt and mix well. Cover and cook for 12 -15 minutes, adding water at regular intervals and stirring in between.
3. Add garam masala, crushed black peppercorns and lemon juice and mix well. Transfer into a serving bowl and serve hot.

Ingredients:

• CP chicken curry cut

  1200 grams

• Oil

  8 tablespoons

• Ratanjot

  2 inches

• Clove

  10

• Black cardamom

  6

• Bay leaves

  4

• Onion, sliced

  4-5 medium

• Ginger garlic paste

  2 tablespoons

• Kashmiri red chilli powder

  1 tablespoon + 1 teaspoon

• Fennel seed (saunf) powder

  ¼ teaspoon

• Green cardamom powder

  a pinch

• Garam masala powder

  ¾ teaspoon

• Black peppercorns

  20

• Salt

  To taste

• Yogurt

  1 cup

Method

1. Heat 3 tbsps oil in a pan. Add ratanjog and saute till the oil becomes red. Remove the ratanjog and add cloves, black cardamoms, green cardamoms, bay leaves and onions and saute till the onions are golden brown.
2. Add ginger garlic paste, 1 tbsp Kashmiri red chilli powder, fennel powder, cardamom powder, ½ tsp garam masala powder, black peppercorns mix.
3. Transfer into a mixer jar, cool slightly and grind with a little water into a smooth paste. Heat remaining oil in the same wok. Add chicken and saute for 8-10 minutes or till golden.
4. Add remaining Kashmiri red chilli powder, remaining garam masala powder and salt and mix well. Strain the ground mixture through a strainer into the wok and mix. Add yogurt and mix well.
5. Cover and cook for 8 -10 minutes or till the chicken is completely cooked. Transfer into a serving bowl and serve hot.

Ingredients:

• CP boneless leg

  350 grams

• Lemon juice

  1 tablespoon

• Kashmiri red chilli powder

  1 teaspoon

• Salt

  To taste

• Butter

  2 tablespoons

For Marination

• Yogurt

  ½ cup

• Ginger paste

  2 teaspoons

• Garlic paste

  2 teaspoons

• Kashmiri red chilli powder

  ½ teaspoon

• Garam masala powder

  ½ teaspoon

• Salt

  To taste

• Mustard oil

  2 teaspoons

For Makhani Gravy

• Butter

  2 tablespoons

• Green cardamom

  2

• Clove

  2

• Black peppercorns

  2-3

• Cinnamon

  1 inch

• Ginger paste

  1 teaspoon

• Garlic paste

  1 teaspoon

• Tomato puree

  ½ cup

• Red chilli powder

  ½ teaspoon

• Salt

  To taste

• Sugar

  2 tablespoons

• Kasoori methi

  ½ teaspoon

• Fresh cream

  ½ cup

Method

1. Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator. Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
2. Add ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.
3. String the chicken pieces onto skewers and cook in moderately hot oven for ten to twelve minutes or until almost done. Baste with butter and cook for another two minutes. Remove and set aside.
4. To make the makhani gravy, heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon.
5. Saute for two minutes, add ginger and garlic paste and saute for two minutes. Add tomato puree, red chilli powder, salt and half cup of water.
6. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi.
7. Add the cooked tandoori chicken pieces. Simmer for five minutes and add fresh cream. Serve hot with naan or paratha.

Ingredients:

• Split Bengal gram (chana dal) soaked

  2 tablespoons

• Split pigeon pea (toor dal/arhar dal) soaked

  2 tablespoons

• Split red lentil (masoor dal) soaked

  2 tablespoons

• Split green gram skinless (dhuli moong dal) soaked

  2 tablespoons

• Oil

  3 tablespoons

• Cumin seeds

  ½ teaspoon

• Red pumpkin (bhopla/kaddu) cut into small cubes

  100 grams

• Potato cut into small pieces

  1 large

• Brinjal 

  3-4 small

• Fenugreek leaves (methi) roughly chopped

  ½ bunch

• Green chillies broken

  2

• Ginger chopped

  1 inch piece

• Garlic

  5-6 cloves

• Turmeric powder 

  ¼ teaspoon

• Red chilli powder

  ¼ teaspoon

• Red chilli powder

  ½ teaspoon

• Dhansak masala

  1 ½ tablespoons

• Salt

  To taste

• Fresh mint leaves chopped

  ¼ cup

For Chicken

• CP boneless chicken breast

  350 grams

• Oil

  2 tablespoons

• Onion

  2 medium

• Tomatoes

  2 medium

• Salt 

  To taste

• Turmeric powder

  ¼ teaspoon

• Dhansak masala 

  1 ½ tablespoons

• Red chilli powder

  ½ teaspoon

• Mint leaves 

  A few

Method

1. Heat 3 tbsps of oil in a pressure cooker, add cumin seeds, pumpkin, potato, chana dal, tuvar dal, masoor dal and moong dal and mix well.  Cube brinjals and add fenugreek leaves, green chillies, ginger and garlic and mix well.
2. Add 3 cups of water, turmeric powder, red chilli powder, dhansaak masala and mix. Add salt and mint leaves and mix. Cover the cooker with the lid and cook under pressure until 3 whistles.
3. Meanwhile, heat 2 tbsps oil in a pan. Slice onions and add and sauté for 2-3 minutes. Add chicken and mix. Cut tomatoes into big cubes.
4. Add salt, turmeric powder, dhansaak masala and red chilli powder to chicken and mix well. Add ¼ cup water, cover and cook.

Ingredients:

• CP minced chicken

  500 grams

• Green peas 

  ½ cup

• Oil

  3 tablespoons

• Green cardamom

  3-4

• Black cardamom 

  1

• Clove 

  3-4

• Cinnamon 

  2 inch stick

• Bay leaves 

  2

• Onion chopped

  2 medium

• Ginger paste

  2 teaspoons

• Garlic paste 

  1 tablespoon

• Tomatoes chopped

  1 ½ medium

• Red chilli powder 

  1 ½ teaspoons

• Turmeric powder

  ¼ teaspoon

• Cumin powder 

  1 teaspoon

• Coriander powder 

  1 tablespoon

• Salt 

  To taste

• Garam masala powder 

  1 ½ teaspoon

• Fresh coriander leaves chopped

  2 tablespoons

• Butter 

  2 tablespoons

• Pav

  8

Method

1. Boil green peas in salted boiling water for five minutes or till almost cooked and transfer to a bowl containing cold water. Drain and leave aside. Heat oil in a pan, add green and black cardamoms, cloves, cinnamon and bay leaves.
2. Stir-fry briefly. Add onions and cook on medium heat, stirring continuously till they turn golden brown. Add ginger paste and garlic paste and stir briefly. Add tomato and cook till oil starts separating from the masala. Add chicken mince and cook on high flame for three to four minutes, stirring continuously.
3. Reduce heat, stir in half a cup of water and cook covered till mince is completely cooked. Stir occasionally. Add red chilli powder, turmeric powder, cumin powder, coriander powder, salt and boiled green peas. Mix well and cook on high heat for couple of minutes or till the mince is quite dry.
4. Sprinkle garam masala powder and garnish with coriander leaves. Heat butter on a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Serve mince accompanied with pan-fried pavs.

Ingredients:

• CP chicken

  500 grams

• Whole dry red chillies

  10

• Coriander seeds 

  2 teaspoons

• Clove 

  4-5

• Black peppercorns 

  5-6

• Cumin seeds 

  ½ teaspoon

• Carom seeds (ajwain) 

  ½ teaspoon

• Green cardamom 

  4-5

• Black cardamom

  2-3

• Dry coconut (khopra) grated

  ½ cup

• Poppy seeds (khuskhus/posto) 

  1 teaspoon

• Tamarind pulp 

  1 tablespoon

• Oil 

  4 tablespoons

• Onion sliced

  4 medium

• Ginger paste 

  1 tablespoon

• Garlic paste 

  1 tablespoon

• Turmeric powder 

  ½ teaspoon

• Salt 

  to taste

• Fresh coriander leaves chopped

  2 tablespoons

• Ginger cut into thin strips

  1 inch piece

Method

1. Roast red chillies, coriander seeds, cloves, black peppercorns, cumin seeds, carom seeds, green cardamoms, black cardamoms, dry coconut and poppy seeds separately on a tava. Mix all the roasted ingredients and grind to a fine paste with tamarind pulp and a little water.
2. Heat oil in a pan, add onions, sauté till light golden brown. Add ginger paste and garlic paste and sauté for half a minute.
3. Add chicken pieces and sauté for five minutes. Add two cups of water and bring it to a boil. Reduce heat, cover and cook on low flame for thirty minutes or till chicken is done.
4. Add ground masala, turmeric powder and salt and mix well. Simmer for five minutes. Check the seasoning, serve hot garnished with coriander leaves and ginger strips.

Ingredients:

• CP eggs

• Black pepper powder

• Chicken tikka pieces sliced

• Oil

• Onion sliced

• Capsicum sliced

• Turmeric powder

• Green chilly

• Oats cooked

• Malabar parantha

• Red chilli powder

• Cheese spread

• Coriander powder

• Green chutney

• Cumin powder

• Salt to taste

Method

Masala for the roll

1. Heat oil in a pan. Sauté onion & capsicum together with a pinch of salt. Add all powdered spices and cook for 20 sec until spices are cooked. Add chicken tikka pieces, oats and mix well.

For the Parantha

1. Take the thick masala mixture from the pan into a bowl. Break CP egg, and add salt and pepper into the same bowl. Whisk well. Take a flat pan and add oil. Put egg mixture and place the parantha on top. Cook for 40 sec.
2. Put it on a plate spread a spoon of cheese, put the chicken mix at the center and roll it over the filling. Add mint chutney and serve hot.

Ingredients:

Omelette Preparation

• CP eggs

  2

• Oil

  1 teaspoon

• Curry leaves

  5

• Coriander leaves chop

  ¼ teaspoon

• Black pepper powder

  A pinch

• Salt

  As per taste

• Green chilli chopped

  1

For Chicken 65 Marination

• CP eggs

  2 tablespoons

• CP chicken boneless pieces

  4

• Garlic chopped

  1 tablespoon

• Fennel seeds

  ½ teaspoon

• Black pepper

  ½ teaspoon

• Red chilli powder

  ½ teaspoon

• Green chilli paste

  ½ teaspoon

• Ginger & Garlic paste

  1 tablespoon

• Garam masala

  ¼ teaspoon

• Vinegar

  1 tablespoon

• Cumin powder

  ½ teaspoon

• Coriander powder

  ½ teaspoon

• Corn flour

  1 teaspoon

• Refined flour

  1 teaspoon

• Water

  3 teaspoons

• Salt

  As per taste

• Oil (for frying)

  1 tablespoon

• Red chilli sauce

  1 tablespoon

Method

1. Take a bowl, add all the ingredients for Chicken 65 marination and mix well. Marinate the chicken for 20 min. Heat oil in a pan and deep fry the chicken pieces one by one until golden brown.
2. Transfer into a bowl. Break a CP egg in the bowl and add all the ingredients for omelette preparation except curry leaves. Whisk well till nice and fluffy.
3. Take a nonstick pan, put oil and splutter curry leaves, add the mixture and cook for 50 seconds on one side and toss it to cook on the other side.
4. Place the omelette on a chopping board and put the chicken pieces, Red chilli sauce and roll the omelette. Serve hot.

Ingredients:

• CP eggs

  4

• Boiled chicken (small cube size)

  4 tablespoons

• Mango pickle paste

  1 tablespoon

• Mayonnaise

  3 tablespoons

• Coriander chopped

  ½ teaspoon

• Green chilli

  ½ teaspoon

• Onion chopped

  3 teaspoons

• Tomato chopped

  3 teaspoons

• Yellow bell pepper

  3 teaspoons

• Red chilli powder

  ½ teaspoon

• Salt

  To taste

• Lemon juice

  ½ teaspoon

• Coriander sprig

  8

• Chaat masala

  Sprinkle

Method

1. Place CP eggs in saucepan large enough to hold them in single layer. Add cold water to cover CP eggs by 1 inch. Heat over high heat just to bring the eggs to boil for 9-10min.
2. Run CP eggs under cold water and remove the shell. Cut the CP eggs lengthwise and scoop the CP egg yolk out.
3. Take a mixing bowl, add rest of the ingredients and CP egg yolk and mix well. Scoop the mixture back to the eight egg white halves. Garnish with coriander sprig and sprinkle some chat masala on top. Serve hot.