Saturday, December 6, 2008



  • 3 1/2 lb. chicken
  • 6 tbsp. natural yogurt
  • 2 med. onions, grated
  • 1/2 tsp. fresh ginger, grated
  • 1 tsp. turmeric powder
  • 1/4 tsp. cayenne pepper
  • 1 1/2 tbsp. cooking oil
  • 1/2 tsp. cumin seeds
  • 2 1/2 tsp. salt to taste
  • 2 med. potatoes, peeled and halved

Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.

Heat oil in the saucepan. Fry potatoes until they are golden brown.
Keep them aside. Fry cumin seed in the same oil for a minute or so.
Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.
Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.

NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup of water and cook over medium heat until chicken is tender.

Friday, December 5, 2008


AN AUTHENTIC CHICKEN CURRY ..a classic Indian chicken recipe. Try this delicious dish !

  • 1 frying chicken
  • 4 oz. plain unsweetened yogurt
  • 3 med. onions, sliced
  • 4 lg. cloves garlic (4 individual sections), minced
  • 1-inch piece ginger root, peeled and grated (don't eliminate this)
  • 2-3 tbsp. corn oil
  • 2 tbsp. butter (corn oil is okay, but butter gives a special flavor)
Or equivalent amount of chicken pieces.

  • 2-3 inch stick cinnamon
  • 6 whole cloves
  • 3 pods of cardamom, opened (optional)
  • 2 bay leaves
  • 1 tbsp. whole cumin seeds

  • 1 tsp. turmeric (gives the yellow curry color)
  • 1 tbsp. ground cumin
  • 1 tsp. cayenne pepper, or to desired hotness

ALTERNATIVE: While I strongly recommend whole cloves and cinnamon sticks, you can use ground; 2 teaspoons of cinnamon and 1 teaspoon of cloves. Add it at the very end when cooking is complete.
1. Blend half the sliced onions and 2 garlic cloves with the yogurt until the onion and garlic is completely pulverized. If you don't have a blender, fry all the onions as in step 3.

2. In a heavy fry pan (if you are going to use a crock pot) or a heavy Dutch oven, heat the oil, being careful it doesn't smoke. Brown the chicken; drain on paper towels. Pour off oil.

3. In the same frying pan or Dutch oven, melt the butter slowly until it stops bubbling. Now heat the butter until it is quite hot. Add the whole spices and fry for one minute or until the bay leaves and cumin seeds turn dark. Add the rest of the sliced onions and garlic and fry until the onions are golden. Add the grated ginger and the ground spices; fry for 15-20 seconds until they begin to stick. Add the yogurt mixture; mix thoroughly.

4. I prefer to cook this dish in a crock pot because I don't have to watch it. Put the chicken in the crock pot, pour over yogurt-spice mixture. You can either cook it on high for 3-4 hours or first cook it on high for 1 hour and then on low for 4-5 more hours. If you prefer, cook it in the Dutch oven, on low medium heat for about an hour, stirring frequently so it doesn't burn.

5. This dish will have lots of "gravy; " serve it with plain boiled rice. If you can get Indian Basmati rice, it is definitely worth it! Add an Indian-style salad, tomato chutney and a baked yogurt dessert and the Indian chicken recipe is ready for a meal.




  • 16 oz. plain yogurt
  • 8 oz. sour cream
  • 1 1/2 c. peeled, seeded cucumber, grated
  • 1/2 tsp. curry powder
  • 1/4 tsp. cumin
  • 1/2 tsp. turmeric
  • 1/4 tsp. cayenne pepper
  • 2 3/4 tsp. salt
  • 2 tsp. sugar
  • 2 lbs. boneless chicken breasts, cooked & cubed
  • 1/2 c. dried lentils, cooked & cooled
  • 2 c. broccoli, steamed & cooled
  • 1 c. scallions, chopped
  • 1 c. cucumbers, cubed
  • 1 c. carrots, grated
  • 1/2 c. roasted cashews

1. Mix first 9 ingredients to make sauce.
2. Combine with remaining ingredients and refrigerate.


GRILLED CHICKEN OR LAMB INDIAN STYLE ..another amazing Indian chicken recipe to try !

  • 3 lb. chicken or lamb
  • 2 onions, grated
  • 2 tbsp. grated ginger
  • 3 cloves garlic, grated
  • 1 c. yogurt
  • 1 tsp. turmeric powder
  • 1 1/2 tsp. cumin powder
  • 1 tsp. paprika powder
  • 2 1/4 tsp. salt
  • 4 tbsp. cooking oil

Remove skin from the meat with a sharp knife, take out the bones. Cut meat in to small pieces. Mix meat with onions, ginger and yogurt, keep overnight in the refrigerator. Add salt to the meat, dip into the beaten egg and crumb again and do the same with the rest of the

Heat oil on high to medium, replace frying pan on the cooker. Cover and fry for 6 minutes, as many pieces you can place in the pan. Take off the cover and fry 4 minutes more, turn meat pieces over. Fry the rest the same way and serve. The Indian chicken recipe is ready to serve...enjoy the chicken ! Nice taste !


EXOTIC INDIAN BAKED CHICKEN ...a great Indian chicken recipe to try !

  • Roasting chicken or large fryer
  • 3 c. cooked rice
  • 1 can mushroom soup
  • 1/2 tsp. curry powder
  • 2 tbsp. chopped onion
  • 1/2 can chopped olives

Mix all ingredients for dressing. Stuff chicken. Brush with butter. Roast in slow 325 degree oven for 2-3 hours until done. Extra dressing may be cooked separately for an hour. The Indian chicken recipe is ready to serve....amazing ! Enjoy it !



  • 1/4 c. flour
  • 1 tbsp. curry powder
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 1/2-3 1/2 lb. chicken, cut up
  • 1/2 c. butter
  • 1 lg. onion, thinly sliced
  • 1 c. raisins
  • 2/3 c. rice
  • 3 chicken bouillon cubes
  • 2 c. boiling water

Coat chicken with flour, curry powder, salt and pepper. Brown in butter. Combine everything. Cover, simmer 45 minutes. The Indian chicken recipe is ready to serves 4-6 person....enjoy it !



  • 1 chicken
  • 2 cloves garlic
  • 2 onions
  • 2 tomatoes
  • 1 1/2 lb. spinach
  • Oil for frying
  • 2 cloves
  • 1 tsp. ground coriander
  • Dash of pepper
  • Salt to taste
  • 4 tbsp. milk

Cut the chicken into small sections. Crush garlic, finely mince onions, chop tomatoes, wash and chop spinach. Heat oil and fry onions gently for 10 minutes before adding the spinach, garlic, cloves, coriander, pepper and salt. Cook for 5 minutes and add milk. Arrange chicken pieces on the spinach. Cover tightly and cook on a low heat 45 minutes until tender. The Indian chicken recipe is ready to serve with rice....nice one ! Enjoy !



  • 2 (14 1/2 oz.) cans chicken broth
  • 2 (3 inch) cinnamon sticks broken in pieces
  • 1 tbsp. ground coriander
  • 2 tsp. ground cumin
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. ground ginger
  • 1 tsp. ground turmeric
  • 1/2 tsp. salt
  • 1/8 tsp. ground red pepper
  • 1 1/4 c. uncooked converted long grain rice
  • 1 lb. boned and skinned chicken breasts, cut in 1/2 inch strips
  • 1 c. frozen peas
  • 1/2 c. chopped dried apricots

In a medium saucepan combine chicken broth, cinnamon, coriander, cumin, garlic and onion powder, ginger, turmeric, salt and red pepper. Bring to a boil. Stir in rice; return to a boil. Reduce heat and simmer covered until rice is nearly tender, about 10 minutes.Add chicken, simmer covered until chicken is almost cooked, about 4 minutes. Stir in peas and apricots; simmer covered until chicken is tender and loses its pink color, about 2-3 minutes. The Indian chicken recipe is ready to serve....enjoy !



  • 2 c. cooked chicken or turkey breast, diced
  • 1 (5 oz.) can water chestnuts, sliced
  • 1/2 lb. seedless green grapes
  • 1/2 c. chopped celery
  • 1 c. Hellmanns mayonnaise
  • 1/2 tsp. curry powder
  • 1 tbsp. lemon juice
  • 1/2 tsp. salt and pepper
  • 1 tsp. soy sauce
  • 1 c. honeydew melon balls
  • 1 c. cantaloupe balls

Combine chicken, chestnuts, grapes and celery. Mix mayonnaise with curry powder, lemon juice, salt, pepper, soy sauce. Combine with chicken mixture. Add melon balls and toss lightly. Serve on lettuce cups (Boston lettuce), or place on large platter on lettuce leaves. Instead of putting melon balls in salad, melon slices may be served around the salad. The Indian chicken recipe is ready to servc....nice ! Enjoy it !


ZESTY INDIAN CHICKEN ...try this nice Indian chicken recipe....great one !

  • 1 tbsp. coriander seeds
  • 1 tbsp. black pepper
  • 1 tbsp. cumin seeds
  • 1/2 tbsp. turmeric
  • 1 sm. dried hot chili pepper
  • 1/4 tsp. powdered ginger
  • 2 whole cloves
  • Pinch of allspice

(Makes 1/4 cup spice mixture. Non-stick cooking spray Non-fat sour creamSpray chicken breasts lightly with cooking spray. Place spices in coffee or spice mill and finely grind. Coat each chicken breast with 1/2 teaspoon Indian Spice Mixture. Broil for 15 to 20 minutes until done.

Place dollop (approximately 2 tablespoons) nonfat sour cream on each piece. Serves 4. The Indian chicken recipe is ready to serve....enjoy it !



...another great Indian chicken recipe to try ! Nice !

  • 2-3 lbs. chicken breast, 1" cubes
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 1/2 cups plain yogurt
  • 2 tablespoons butter
  • 2 tablespoons chili powder
  • 2 tablespoons garlic paste
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons ginger garlic paste
  • 1 1/2 tablespoons garam masala
  • 1 tablespoon ginger paste
  • 1 tablespoon chopped garlic
  • 1 tablespoon butter
  • 1 tablespoon green chile pepper, chopped
  • 2 cups tomato puree
  • salt to taste
  • 1 cup water
  • 1 tablespoon honey
  • 1/2 teaspoon dry fenugreek leaves
  • 1 cup heavy cream

Marinate chicken in a glass dish with lemon juice, 1 tablespoon chili powder and 1/2 teaspoon salt. Cover tightly with plastic wrap and marinate in refrigerator for about an hour. Pour off excess liquid from yogurt if any exists. Combine with 2 tablespoons garlic paste, 1/2 tablespoon garam masala, chili powder, salt, butter, ginger paste, olive oil and lemon juice.

Combine yogurt mixture with chicken and marinade and return to refrigerator for another few hours. Preheat oven to 400F degrees.Skewer the chicken pieces. Place skewers in a baking dish in preheated oven for 20 minutes. Chicken will be nearly cooked through.To prepare the sauce, in a saucepan melt the butter and stir in 1 tablespoon garam masala. When the spice begins to sputter, stir in green chile peppers, and ginger. Saute 5 minutes, stirring in the garlic paste near the end (don't allow it to turn brown). Stir in tomato sauce, 1 tablespoon chili powder, salt and water. Bring up to a boil, then reduce heat to a simmer. Stir in the fenugreek and honey.

Put the chicken into the saucepan. Cooking over medium heat for another 5 minutes, or until chicken is tender and done. Pour in the fresh cream at the last minute and remove from heat.
Taste and adjust seasoning. The Indian Chicken recipe is ready to serve...enjoy the feasts !


Friday, September 19, 2008


More Indian Chicken recipes to try...the famous Kali Mirch ! Nice !
  • 1kg chicken, cleaned and cut into pieces
  • 1/2 c black pepper corns (kali mirch sabut)
  • 1 tsp turmeric powder(haldi)
  • Salt to taste
  • 5 cloves (Laung)
  • 1 stem large curry leaves
  • 1/2 c tomatoes, chopped
  • 1 medium onion, sliced
  • 1 tsp coriander powder
  • 10 cloves garlic, chopped
  • 4 tblsp oil

* Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.
* Now heat oil in a wok and throw in the cloves first.
* After that put in the garlic and then the onion.
* Once the onions are pink in color add the tomatoes.
* Once the tomatoes start getting a little roasted, add the coriander powder.
* Sauté till oil gets separated from the paste
* Now add a cup of water and the curry leaves.
* Once it starts boling add the marinated chicken.
* Cook covered till the chicken is tender and serve hot with rotis.
Great Indian Chicken recipe for a great fiesta....nice and delicious ! Enjoy it !


Chicken Vindaloo Recipe

Try this nice Indian Chicken recipe....the Vindaloo...! Great !

• 3 Large Onions (chopped)
• 3 Chicken Breast Fillets (cleaned)
• 1- ½ cup Tomatoes (chopped)
• 2 tbsp Coconut Vinegar
• 2-inch Ginger (chopped)
• 3 pods Garlic (chopped)
• 1 tbsp Tamarind Paste
• 1 tbsp Garam Masala
• 1 tsp Turmeric Powder
• 10-12 Kashmiri Chilies
• 2 tbsp Vegetable Oil
• Palm Jaggery

• Make a smooth paste of garlic and ginger by adding coconut vinegar. Set it aside.
• Now grind the poppy seeds and chilies separately in a grinder. Mix it with garam masala, ginger-garlic paste and tamarind puree. Blend well to form a thick paste.
• Heat 1 tbsp of oil in a pan over medium flame, add onions and fry till they turn dark brown.
• Add spice paste, some oil and fry onions for another 5 minutes.
• Add chicken and a little turmeric powder to onions. Sauté the dish for 5 minutes.
• Add some water and bring the dish to boil. Now add salt and jaggery, and stir well.
• Cover the pan with a lid and keep it on a low flame for at least 30-40 min, till the chicken is cooked.
• Chicken Vindaloo is ready to savor. Serve hot with steamed basmati rice and raita...the Indian chicken recipe is at your service ....delicious one !


Chicken Rezala Recipe

Another nice Indian chicken recipe to try.... !

• 1Whole, chicken
• 1 tbsp Wheat flour
• 2 tsp Ginger paste
• 3 tsp Garlic paste
• 2 tsp Garam masala
• 1/2 Cup keora water
• 200 gm Sour curd
• 8 Red chili
• 2 tsp Ghee
• 4 Onions
• 2 Bay leaves
• 10 Peppercorns
• 4 tbsp White oil
• Salt to taste
• Water as needed

• Wash and cut chicken into pieces.
• Add peepercorns, bay leaf, and garam masala to the heated oil.
• Fry chicken pieces with the spices, keep stirring.
• When the water in chicken gets dry, combine onion, ginger and garlic to it and cook well.
• Combine a mixture of curd, salt and flour to it, mix well.
• Add keora water to it.
• Steam them with 2 cups of water in a pressure cooker for about 10 minutes.
• Heat ghee in a serving spoon with red chili and combine it with the chicken.
This great Indian chicken recipe of Rezala is ready to serve...enjoy it with friends ! Nice one !


Chicken Makhani Recipe

Try this amazing Indian chicken recipe..... a great one !

• 1 Pound boneless chicken thighs
• 1 tbsp Peanut oil
• 1/4 tsp Cayenne pepper
• 1 Pinch salt
• 1 Pinch black pepper
• 2 tbsp Butter
• 2 tsp Lemon juice
• 1 tbsp Ginger garlic paste
• 1 tsp Garam masala
• 1 tsp Chili powder
• 1 tsp Ground cumin
• 1/4 Cup plain yogurt
• 1 Cup half-and-half
• 1 Cup tomato puree
• 1 Bay leaf
• 1 Finely chopped shallot
• 1/4 White onion, chopped
• 1 tbsp Cornstarch
• 1/4 Cup water

• Heat 1-tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until it becomes soft and translucent.
• Add butter, lemon juice, ginger-garlic paste, 1-teaspoon garam masala, chili powder, cumin and bay leaf into the saucepan. Cook it for 1 minute.
• Then add tomato sauce, and cook for 2 minutes, stir it frequently. Stir in half-and-half and yogurt. Reduce heat to low.
• Now again it for 10 minutes, stirring frequently.
• Season it with salt pepper. Remove from heat and set aside.
• Heat 1-tablespoon oil in a large heavy skillet over medium heat. Cook the chicken until it turns lightly browned, about 10 minutes.
• Reduce heat, and season with 1-teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken
into sauce.
• Mix together cornstarch and water, and then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. The great Indian Chicken recipe is ready to serve...very nice and parties ahead ! Enjoy it !


Indian Curry Chicken

Try this traditional Indian chicken recipe...the famous Indian Curry Chicken ! tasty and hot !

  • 3 tablespoons tomato sauce
  • 3 tablespoons plain yogurt
  • 1 cup water
  • 1 inch cube of ginger
  • 2 tablespoons water
  • 4 cloves garlic
  • 1 cut-up, skinned chicken
  • 2 bay leaves
  • 3 tablespoons oil
  • 1 cinnamon stick
  • 5 cardamom pods (green if you can find them)
  • 5 whole cloves
  • 1 teaspoon hot pepper flakes
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoons lemon juice

* Mix the tomato sauce, yogurt and water and set aside.
* Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
* Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
* Add the garlic and ginger paste and the turmeric.
* Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
* Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice..hmm... nice and tasty Indian Chicken recipe of curry... a traditional taste !


Chicken Moglai

Chicken Moglai..another great Indian chicken recipe to try !

  • 1 Large chicken, skinned, meat removed and cut into chunks
  • 12 oz clarified butter, ghee, or unsalted butter
  • 2 Onions, grated (medium size)
  • 2 tsp. Salt
  • 1 1/2 Inch piece ginger, peeled and grated
  • 9 Garlic cloves, crushed
  • 6 Green cardamoms, broken slightly open
  • 2 1 1/2-inch cinnamon sticks
  • 4 Eggs, lightly beaten
  • 4 tbsp. Sugar
  • 6 tbsp. Ground almonds
  • 27 fl Cream
  • Flaked almonds to garnish

* Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
* Add the ginger, garlic, cardamoms, and cinnamon sticks.
* Stir-fry until the onions are golden brown.
* Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
* In a small bowl, mix together the eggs, sugar, ground almonds and cream.
* Lower the heat to "very low" and pour the egg and cream mixture into the wok.
* Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle.
* Serve garnished with flaked almonds.
The amazing Indian chicken recipe of Moglai is ready to serve...delicious chicken ! Enjoy !

Chicken Tikka

Try this nice Indian chicken recipe.. the Chicken Tikka... a must try !

  • 3 lbs. Chicken
  • 1 cup Yoghurt
  • 1 tbs. Pressed Garlic & Ginger
  • 1 tbs. Lemon Juice
  • 2 tbs. Red Chilli Powder
  • 2 tbs. Olive Oil
  • Salt & Pepper to taste

* Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.
* Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl.
* Place chicken into marinade for 2 hours.
* Thread chicken pieces onto skewers.
* Brush with olive oil and place on BBQ for 6 minutes or more on each side.
This nice India chicken is ready for a great feasts...enjoy !

Chicken Masala

Another great Indian Chicken recipe to try..Masala !

  • 1 kg chicken
  • 4 tbsp. curd (plain yoghurt)
  • 1 tsp. turmeric powder
  • 1 cup onion, finely chopped
  • 1 tsp. ginger powder
  • 1 tsp. garlic powder
  • 2 tsps chilli powder
  • 2 tsps coriander powder
  • 1/4 cup oil
  • Salt to taste

* Cut chicken into pieces and marinate with curd and salt and keep aside for an hour.
* Heat oil and fry turmeric.
* Add onion and fry till light brown.
* Then add ginger and garlic mixed in a tbsp. of water and stir well.
* Then add chilli and coriander mixed in 4 tbsps water. Stir well until the oil comes out clear.
* Now add the chicken and sufficient water to make good sauce.
* Cover and let cook on gentle heat till chicken is done.
This great Indian chicken masala is at your service....nice and tasty ! Bon apetit !

Tandoori Chicken

Tandoori Chicken

  • 12 Chicken drumsticks and/or breast pieces (skin removed)
  • 1 cup plain yoghurt or 2 cups Buttermilk
  • 1 1/2 tbsp. red chilli powder
  • 1 tbsp. ginger powder
  • 2 tbsp. coriander powder
  • 1 tbsp. garlic powder
  • 1 tbsp. cumin powder
  • 1/2 tbsp. garam masala
  • Meat tenderiser (optional)
  • 2 tbsp. salt (use less if tenderiser contains salt)


* Prick the chicken pieces with a fork all over.
* Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
* The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
* Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
* Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
* Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
* Cover the bowl with a lid and let it stand for 6 hours.
* If you plan to marinade for 12-15 hours, put it in the refrigerator.
* The more time it is marinated, the better it will absorb the spices and the tastier it will be.
* When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal
* Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
* Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
* Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.
The Indian tandoori chicken is ready to serve...enjoy the great feasts ! Nice !

Indian Butter Chicken

Try this Indian Butter Chicken recipe.... very tasty 1

  • Chicken - 300 grams, cleaned and cut into small pieces
  • Cinnamon- 2" pcs
  • Salt - to taste
  • Cashew & almond paste - a handful ground smoothly
  • Ginger & garlic paste - 2 tspns
  • Turmeric powder- 1/4 tsp
  • Chilly powder - 2 tsp
  • Coriander powder- 1 tspn
  • Onion - one chopped
  • Orange colour - 1 1/2 tsp
  • Butter - 3 tspn
  • Oil - 2 tspn
  • Tomato puree - 2 tomatoes blended smoothly


* Fry onions in oil till transparent.
* Add cinnamon and let it fry.
* Then add ginger & garlic paste along with a little water.
* Stir continuously.
* Add turmeric, chilly, coriander powder with salt and mix well.
* Pour in tomato puree, cashew & almond paste - mix well with water.
* When it starts to boil add the chicken which should be mixed with a little colour.
* Then add sufficient water for the chicken to boil.
* The gravy should get thick or according to your requirement.

Before switching off add butter and serve hot with parathas....the Indian chicken is ready to serve...enjoy it !