CHICKEN TIKKA

Boneless chicken	500gms (cut into cubes)
Salt	to taste
Red chilly powder	1tbsp
Ginger garlic paste	1-2tbsp
Cumin seeds powder	1/2tsp
Coriander powder	1tsp
Pepper powder	1/2tsp
Green chilly sauce	1tsp
Lime juice or vinegar	1tbsp
Oil	1tbsp
Orange or Red food color	pinch
Curd (optional)	1tbsp
Onions, lime juice, salt and Red chilli powder	for garnish

• Clean and wash the chicken. Drain it well for 10-15minutes
• In a bowl mix all the above ingredients and chicken pieces. Cover the bowl and allow to marinate in the refrigerator for 1 to 2 hours.
• In a separate bowl marinate onions with lime juice, salt and pinch of red chilly powder. Keep aside.
• Thread the chicken on skewers. (soak wooden skewers in water for 3-4hrs, to avoid burning)
• Pre-heat oven at 350 C
• Heat tawa on medium high heat and heat 1tbsp of oil. Place chicken skewers on tawa and cook for 60seconds on each side and place in the pre-heated oven for 10minutes.
• Serve with marinated Onions.

NOTE: All the spices can be adjusted according to your spicy level.

CHICKEN KABABS

Chicken breast (boneless)	1 pound (cut into inch size cubes)
Ginger	1tbsp (finely chopped)
Garmmasala powder	1/2tbsp
Red chilly powder	1/2tbsp
Lime juice	2tbsp
Salt	to taste
Mint	2tbsp (finely chopped)
Oil	2tbsp
Bamboo skewers	6-8 (soaked in water for 3hrs or overnight)
Salad onions or red onion	1/2 cup sliced
Lime	1 (squeezed)

• Wash and drain the chicken pieces.
• In a bowl mix ginger, red chilly powder, garam masala, lime juice 2tbsp, mint, oil, chicken and salt. Cover the bowl and allow to marinate in the refrigerator for 30 minutes to 2 hours.
• Skewer the chicken as shown in below picture.

• In separate bowl mix sliced onions, lime juice and pinch of salt. Keep aside.
• Preheat oven 400 F.
• Heat tawa on medium high heat and heat 2tbsp of oil. Place chicken skewers on tawa and cook 60seconds on each side and place in the per-heated oven.

• Grill in the oven for 10-12 minutes  and Serve hot with above mixed onions.

INDIAN QUESADILLAS

Fajita chicken / Cooked chicken breast/ Uncooked chicken breast	1/2 pound (cut into pieces)
Onions	1 (sliced)
Red capsicum	1/2cup (sliced)
Green capsicum	1/2cup (sliced)
Tomatoes	2 (cut into half and sliced)
Ginger	inch piece (finely chopped)
Garlic	3 flakes (finely chopped)
Coriander seeds powder	1/2tsp
Red chilly powder	1/2-1 tsp
Salt	to taste
Garam masala powder	1/2tsp
Curd	1/4cup
Multi grain or Wheat Tortillas	6-8
Mozzarella (cheese) or Pizza cheese	1/2cup (grated)
Oil	2tbsp + 1tsp

• Microwave frozen fajita or cooked chicken for a minute and cut into pieces. If using raw chicken breast, wash and cut them into pieces.

Wheat Tortillas and Fajita Chicken

• Heat oil on medium high heat, add ginger, garlic and onions and saute until onions are soft. Add green and red capsicum and saute for 3-4minutes.
• Add coriander powder, garam masala, red chilly powder and salt and toast for 15-30seconds.
• Add tomato and stir until soft.
• Add chicken pieces, stir well and cook until chicken is almost cooked. Add curd and continue to cook till chicken is done.

• Pre-heat oven 400 F.
• Brush oil on both the sides of tortillas
• Place tortilla on a foil sheets. Spread good amount of filling and sprinkle grated cheese and cover with brushed tortilla and press it down gently. Repeat the process till 3-4 sets of Quesadillas are assembled.

PIC 1 : Spread the Chicken, PIC 2 : Sprinkle Cheese, PIC 3 : Cover with Tortilla

• Place Quesadillas in preheated oven about 7-10minute  or until cheese is melted.
• Cut into wedges and serve.

CHILLY CHICKEN

Boneless Chicken	1/2kg
Finely chopped Ginger	1 tbsp
Finely chopped garlic	1 tbsp
Medium sized onion	1 (cut into cubes)
Green chillies split	10-12
Green chillies	6 (paste)
Green chilly sauce	1 tbsp
Maida flour	2 tbsp
Corn flour	2 tbsp
Soy sauce	1+1 tbsp
Ajinomotto	1/4 tsp
Black pepper powder	1+1 tsp
Oil	for deep frying
Red chilly powder	1 tsp
Ginger garlic paste	2tsp
Red food color	1pinch (mix in 1tbsp of water)
Curry leaves	10 leaves
Salt	to taste
Vinegar/ lime juice	1+1tbsp
Egg	1

• Cut chicken into cubes. To this add ginger garlic paste, salt, chilly powder and salt and 1tbsp lime juice, mix well. Marinate for at least half an hour.
• Now to this add 1tbsp soy sauce, green chillies paste, green chilly sauce, maida, corn flour, pepper 1tsp, ajinomoto and one egg white. Mix all the ingredients well.
• Deep fry them in oil til light brown in color and keep aside.
• Heat 2tbsp of oil in kadhai.
  
• Add finely chopped ginger and garlic and fry for a min, then add green chillies and curry leaves and fry for a min. Add  soy sauce, vinegar, pepper power, inch of salt and onions and fry for a min.
• Now add fried chicken pcs and red food color water and mix well. Stir fast til dry. Remove from heat.
  
• Garnish with Cilantro and Lime