Preparation and cooking time: 1 hour
1 chicken cut into 8 to 10 large pieces
1 cup finely chopped mint leaves
2 teaspoons ginger garlic paste
2 teaspoons lemon juice
1 tablespoon vinegar
1 teaspoon cumin powder
1 teaspoon all spice powder or garam masala powder
1 teaspoon chilly sauce
1 teaspoon chilly powder
Salt to taste
2 tablespoons oil
1. Wash the chicken and prick all over with a fork.
2. Mix together the chopped mint, ginger garlic paste, lemon juice, vinegar, cumin powder, salt, all spice powder, chilly sauce and chilly powder and apply this mixture to the chicken pieces.
3. Leave to marinate for 30 minutes.
4.Transfer to a buttered baking dish. Drizzle oil over the chicken. Cover with aluminum foil.
5. Bake in a moderate oven (355 degrees) for 45 minutes.
Serve with rice and salad
1 cup boiled and shredded chicken
2 tablespoons mayonnaise
½ cup boiled spaghetti
1 teaspoon pepper powder
salt to taste
2 teaspoons chopped coriander leaves
2 green chillies chopped
2 onions finely chopped
12 slices bread
Mix the shredded chicken, boiled spaghetti, mayonnaise, green chillies, coriander leaves, pepper powder, salt and onions in a bowl. Cut away the crusts from the bread. Flatten each slice with a rolling pin. Spread the filling on each slice and roll tightly. Tie each roll with a piece of thread. Heat oil in a deep pan and drop in the rolls slowly about 2 at a time. Reduce the heat and fry on medium heat till the rolls are light brown and crispy. Drain on a paper towel. Serve with tomato sauce.
4 chicken breasts flattened
2 teaspoons pepper powder
salt to taste
1 teaspoon garlic paste
2 teaspoons refined flour
2 eggs beaten
4 tablespoons bread crumbs
4 tablespoons oil
Mix the flour, egg, garlic, pepper powder and salt together. Marinate the chicken breasts with this mixture. Heat oil in a flat pan. Roll each chicken breast in the bread crumbs and shallow fry on low till golden brown.