Healthy Food

15 Yummy Chicken Recipes By Sanjeev Kapoor

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ISSA Certified Specialist in Fitness & Nutrition
15 Yummy Chicken Recipes By Sanjeev Kapoor September 21, 2017

As kids, I’m sure most of us have watched celebrity chef Sanjeev Kapoor cook delicious recipes on TV while our moms and aunts attentively jotted down the recipes in a “recipe diary”. In fact, the main attraction of the show was that he made complex restaurant dishes and authentic regional recipes accessible to all cooking enthusiasts across India. Perhaps that’s the reason why his show was the most popular cookery show in India. Don’t you agree?

I remember that my mum once cooked Sanjeev Kapoor’s Kolhapuri chicken, which became an instant favorite of the family. We continued to make and savor this dish for years. Luckily, the other day, I came across the same recipe on the internet, and happy memories started flooding in. Excited, I browsed through a few more of Sanjeev Kapoor’s chicken recipes and tried them over the weekends. And, after a few hits and trials, I mastered a few recipes, which I am glad to share with you today.

Here are 15 chicken recipes by Sanjeev Kapoor that can make anyone drool. Chicken lovers and Sanjeev Kapoor fans, let’s get cooking!

15 Best Chicken Recipes By Sanjeev Kapoor

1. Kolhapuri Chicken Curry Recipe By Sanjeev Kapoor

Prep Time: 40-50 min Cooking Time: 30-40 min Total Time: 70-90 min Serves: 4

Ingredients

  • 12 pieces of chicken
  • 3 chopped medium onions
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 3-4 dried red chilies
  • 5 tablespoons whole dry chilies
  • ¼ teaspoon turmeric powder
  • 1 teaspoon Kolhapuri dry chutney
  • 1 tablespoon sesame seeds
  • 2 tablespoons poppy seeds (khuskhus or couscous)
  • 6-8 black peppercorns
  • 1 tablespoon cumin seeds
  • 1 teaspoon caraway seed powder (shahi jeera)
  • 1 inch cinnamon
  • 3-4 green cardamom
  • 1 black cardamom
  • 4-5 cloves
  • 1 blade of mace
  • ¼ cup grated coconut
  • 8-10 bedgi whole dry red chilies
  • 2 tablespoons chopped coriander
  • A pinch of nutmeg
  • 3 tablespoons rice bran oil
  • Salt to taste

How To Prepare

  1. Dry roast poppy seeds, sesame seeds, caraway and cumin seeds, clove, peppercorn, cardamom, mace, coconut, bedgi chilies, and cinnamon.
  2. Cool and then grind them with a little water to make a paste.
  3. Heat oil in a pan and saute the red chilies. Remove from the pan.
  4. Add chopped onions to the same pan and cook until they are golden brown.
  5. Add the ginger and garlic paste and cook for 30 seconds.
  6. Now, add the dry roasted spice paste and stir and cook for 2 minutes.
  7. Add the chicken, and stir and cook for 2 minutes.
  8. Add ½ cup water and cook for 4 minutes.
  9. Now, add turmeric, nutmeg, Kolhapuri dry chutney, and salt. Cover with a lid and cook until the chicken is cooked properly.
  10. Garnish with fried chili and coriander leaves.

2. Kadai Chicken Recipe By Sanjeev Kapoor

 Prep Time: 20 min Cooking Time: 30 min Total Time: 50 min Serves: 4

Ingredients

  • 750 g chicken
  • 3 medium onions, chopped
  • 3 medium tomatoes, pureed
  • 3 tablespoons oil
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 10 black peppercorns
  • 2 dried red chilies
  • 2 tablespoon ginger-garlic paste
  • 2 green chilis
  • 2 tablespoons cashew nuts, pasted
  • Coriander leaves for garnish
  • Salt to taste

How To Prepare

  1. Dry roast peppercorns, cumin seeds, coriander seeds, and dry red chilies.
  2. Cool and grind it.
  3. Heat oil in a pan and cook the chopped onions until golden brown.
  4. Add the ginger-garlic paste and cook for 30 seconds.
  5. Add green chilis and cook for 20 seconds.
  6. Now, add the dry roasted spices, stir and cook for 1 minute.
  7. Add the chicken, tomato puree, cashew paste, and salt. Stir well, cover and cook for 15 minutes.
  8. Switch off the flame and let it stand for 5-7 minutes.
  9. Garnish with coriander leaves and serve hot.

3. Marinated Air Fried Boneless Chicken Recipe By Sanjeev Kapoor

Prep Time: 40 min Cooking Time: 10 min Total Time: 50 min Serves: 4

Ingredients 

  • 400 g boneless chicken
  • 1 tablespoon refined flour
  • 1 cup corn flakes
  • 1 tablespoon corn flour
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon vinegar
  • 1 tablespoon red chilli paste
  • 1 Egg
  • 1 tablespoon oil
  • Salt to taste

How To Prepare

  1. Crush the cornflakes using a blender.
  2. Mix all the ingredients, except the oil and the boneless chicken.
  3. Now, cut the chicken into cubes and mix properly.
  4. Add the oil and refrigerate.
  5. Spread the crushed corn flakes and cover the marinated chicken pieces.
  6. Now, place the coated chicken pieces in the air fryer container.
  7. Air-fry the pieces for 10 minutes at 180°C.

4. Butter Chicken Recipe By Sanjeev Kapoor

 Prep Time: 30 min Cooking Time: 40 min Total Time: 70 min Serves: 4

Ingredients

  • 400 g boneless chicken cubes
  • 2 tablespoons butter

For marinade

  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • ½ cup yogurt
  • 1 teaspoon Kashmiri red chili powder
  • 2 teaspoons mustard oil
  • 1 tablespoon lime juice
  • ½ teaspoon garam masala

For gravy

  • 2 tablespoons butter
  • 2 clove
  • 2 cardamom
  • 3 black pepper
  • 1 inch cinnamon
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ½ cup tomato puree
  • ½ teaspoon red chili powder
  • 2 teaspoons sugar
  • Salt to taste
  • ½ cup fresh cream
  • ½ teaspoon kasuri methi

How To Prepare

  1. Mix lemon juice, salt, and red chili powder in a bowl and toss the chicken cubes in it. Set it aside.
  2. Hang the yogurt in a muslin cloth for 20 minutes and then toss it in the bowl containing the chicken.
  3. Add ginger and garlic paste, salt, mustard oil, red chili powder, and garam masala. Mix well and refrigerate for 3-4 hours.
  4. Preheat the oven to 400 degrees F. String the chicken cubes onto skewers and cook for 12 minutes.
  5. Now, baste the chicken with butter and cook for 2 more minutes.
  6. To prepare the gravy, heat the butter in a pan and add black pepper, cardamom, cinnamon, and cloves.
  7. Saute for 2 minutes and then add ginger and garlic paste. Cook for 2 minutes.
  8. Add tomato puree, red chili powder, ½ cup water, and salt.
  9. Bring it to a boil and then simmer for 10 minutes.
  10. Add sugar and kasuri methi and cook for a minute.
  11. Now, add the cooked chicken pieces and cook for 5 minutes.
  12. Add fresh cream and serve hot.

5. Dhaba Chicken Curry Recipe By Sanjeev Kapoor

 Prep Time: 25 min Cooking Time: 30 min Total Time: 55 min Serves: 4

Ingredients

  • 750 g chicken
  • 3 medium chopped onion
  • 8 tablespoons oil
  • 1 cup tomato puree
  • 2 tablespoons ginger paste
  • 2 ½ tablespoons garlic paste
  • 2 teaspoons coriander powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 2 ½ teaspoon chili powder
  • 4 green chilies
  • ½ teaspoon garam masala
  • 1 tablespoon whole wheat flour
  • 3 tablespoons fresh coriander leaves

How To Prepare

  1. Heat 4 tablespoons oil in a pan and saute the onions.
  2. Mix 1 tablespoon ginger paste, 1 ½ tablespoons garlic paste, and chili powder with chicken pieces.
  3. Now, heat 4 tablespoons oil in a pan and cook the chicken.
  4. Add 1 tablespoon ginger paste and 1 tablespoons garlic paste to the pan containing onion and cook for 1 minute.
  5. Add turmeric powder, coriander powder, cumin powder, and chili powder to the pan containing onion and mix well.
  6. Add tomato puree and green chilies. Cook for 2 minutes.
  7. Add salt and cook for 1 minute.
  8. Now, transfer the chicken pieces to the pan containing the gravy.
  9. Rinse the pan containing the chicken with 2 cups water and pour it into the pan containing the gravy.
  10. Add coriander leaves and garam masala. Cover and cook over medium flame until the chicken is cooked completely.
  11. Mix whole wheat flour with ½ cup water and add it to the chicken. Mix well and cook until the gravy thickens. Serve hot.

6. Diet Chicken Recipe By Sanjeev Kapoor

Image: Shutterstock

Prep Time: 15 min Cooking Time: 25 min Total Time: 40 min Serves: 4

Ingredients

  • 400 g boneless chicken cubes
  • 2 tablespoons oil
  • 1 large onion chopped
  • 1 tablespoon ginger-garlic paste
  • 1 cup tomato puree
  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon pav bhaji masala
  • 1 teaspoon red chili powder
  • ¼ turmeric powder
  • Salt to taste
  • Coriander leaves for garnishing

How To Prepare 

  1. Heat oil in a pan and add the cumin seeds. Cook until the color changes.
  2. Add onions and cook until they turn golden brown.
  3. Add ginger and garlic paste and cook for a minute.
  4. Add tomato puree, salt, and cover and cook for 7 minutes.
  5. Now, add chicken, cumin powder, coriander powder, turmeric,pav bhaji masala, red chili powder, coriander leaves, and salt. Mix well and cook for 3-4 minutes.
  6. Add 1 ½ cup water, cover and cook the chicken until the chicken is cooked through.
  7. Serve hot.

7. KFC Chicken Recipe By Sanjeev Kapoor

Prep Time: 60 min Cooking Time: 10 min Total Time: 70 min Serves: 4

Ingredients

  • 400 g boneless chicken cubes
  • 1 ½ cups cornflakes
  • 3 tablespoons refined flour
  • 1 tablespoon cornstarch
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon red chili paste
  • 1 teaspoon vinegar
  • 1 egg
  • 1 tablespoon oil
  • Salt to taste

How To Prepare

  1. Crush the cornflakes in a blender and transfer to a plate.
  2. To make the marinade, add cornstarch, refined flour, salt, ginger and garlic paste, chili paste, vinegar, and egg to a bowl and mix well.
  3. Add the chicken cubes to the marinade and toss to coat well.
  4. Add a little oil to the marinade and refrigerate it for 1 hour.
  5. Now, coat the chicken with cornflakes.
  6. Place the chicken pieces on air fryer tray and cook at 180 degrees C for 10 minutes.
  7. Serve hot with ketchup.

Here’s a video you can watch for reference.

8. Air Fried Parmesan Chicken Recipe By Sanjeev Kapoor

Image: Shutterstock

 Prep Time: 40 min Cooking Time: 50 min Total Time: 90 min Serves: 4

Ingredients

  • 2 boneless chicken breast cubes
  • 100 g thinly sliced parmesan cheese
  • 2 tablespoon parmesan cheese powder
  • 8-10 cloves of garlic
  • 6-8 white bread slices
  • 2 rosemary sprigs
  • 2 teaspoons crushed red chiles
  • 4-5 freshly chopped parsley sprigs
  • 2 freshly chopped thyme sprigs
  • 6 tablespoons olive oil
  • 1 egg
  • 1 teaspoon black pepper powder
  • Salt to taste

How To Prepare 

  1. Break the white bread slices and toss them into a food processor. Add garlic cloves, thyme, rosemary, parsley, black pepper, parmesan cheese, parmesan powder, crushed chili, and process.
  2. Now add egg and 3 tablespoons olive oil. Process again.
  3. Transfer this to a plate.
  4. Toss the chicken with salt and pepper.
  5. Coat the chicken cubes with the breadcrumb mixture.
  6. Heat the air fryer and grease the basket with oil.
  7. Place the chicken on the tray and cook at 200 degrees C for 10 minutes.
  8. Reduce the heat to 180 degrees C, baste the chicken with a little oil, and cook for 7 minutes.
  9. Serve hot.

9. Coconut Milk Chicken Curry Recipe By Sanjeev Kapoor

Image: Shutterstock

Prep Time: 15 min Cooking Time: 50 min Total Time: 65 min Serves: 4

Ingredients

  • 5 kg chicken
  • 1 tablespoon coconut milk
  • 2 teaspoon oil
  • 1 teaspoon chicken masala
  • 4 medium onions, finely chopped
  • 2 tablespoons coriander powder
  • ¼ teaspoon turmeric powder
  • 1 ½ teaspoons red chili powder
  • 5 medium tomatoes finely chopped
  • 2 tablespoons ginger-garlic paste
  • Salt to taste
  • 3 tablespoons chopped coriander leaves

How To Prepare

  1. Marinate the chicken with ginger and garlic paste and set aside for 30 minutes.
  2. Pressure cook the chicken with 2 cups water for one whistle.
  3. Heat oil in a pan and saute the onions till golden brown. Add turmeric, coriander powder, chicken masala, and red chili powder and cook for 3-4 minutes.
  4. Add tomatoes and kasuri methi and cook for 5 minutes.
  5. Now, add the chicken and cook for 5 minutes.
  6. Add coconut milk and bring it to a boil. Cook for 5 more minutes.
  7. Garnish with coriander leaves and serve hot.

10. Crispy Chicken & Cheese Recipe By Sanjeev Kapoor

Prep Time: 30 min Cooking Time: 10 min Total Time: 40 min Serves: 4

Ingredients

  • 400 g boneless chicken breast cubes
  • 4-5 chopped garlic
  • 200 g cheese
  • 4-5 crushed black peppercorns
  • Salt to taste
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh coriander leaves
  • 1 egg beaten
  • 1 cup bread crumbs
  • 3 tablespoons tomato ketchup
  • Oil to deep fry
  • 6 tablespoons mayonnaise

How To Prepare

  1. Mix chicken with egg, tomato ketchup, lemon juice, coriander leaves, crushed peppercorns, salt, and garlic.
  2. Marinate for an hour. Using toothpicks, string each cheese cube with two chicken cubes.
  3. Now roll each piece in bread crumbs.
  4. Dip the pieces in the leftover marinade and double coat with the breadcrumbs.
  5. Deep fry the cheese and chicken pieces in oil.
  6. Mix the tomato ketchup and mayonnaise in a bowl to prepare the sauce.
  7. Serve the chicken and cheese pieces with sauce.

11. Chinese Chicken Recipe By Sanjeev Kapoor 

Prep Time: 10 min Cooking Time: 20 min Total Time: 30 min Serves: 4

Ingredients

  • 400 g boneless chicken cubes
  • 2 tablespoons cornflour
  • 1 tablespoon chopped garlic
  • 2 teaspoons soy sauce
  • ½ tablespoon ginger
  • 3-4 dried red chilis
  • 1 ½ tablespoon red chili sauce
  • 4 spring onions bulbs, halved
  • ¼ teaspoon white pepper powder
  • ½ teaspoon vinegar
  • 1 medium capsicum, chopped
  • 1 teaspoon celery, chopped
  • 2 tablespoons Kashmiri red chili paste
  • 1 tablespoon oil
  • Oil for deep frying
  • Salt to taste

How To Prepare 

  1. Toss the chicken with soy sauce, salt, white pepper, 1 tablespoon corn flour, and soy sauce.
  2. Heat oil in a pan and fry the chicken until golden brown.
  3. Heat one tablespoon oil in a wok and add ginger, garlic, dry red chili, and celery. Saute for 2 minutes.
  4. Add red chili paste and cook for 2 more minutes.
  5. Add half cup water and let the sauce thicken.
  6. Add spring onion bulbs, capsicum, and salt. Cook for 2 minutes.
  7. Mix 1 tablespoon corn flour with 1.4 cup water and add it to the wok.
  8. Bring it to a boil and let the sauce become thick.
  9. Now, add the chicken, mix well, and remove from flame.
  10. Add vinegar and mix well.
  11. Garnish with the green parts of the spring onion.

12. Chicken Pakora Recipe By Sanjeev Kapoor 

Prep Time: 50 min Cooking Time: 20 min Total Time: 70 min Serves: 4

Ingredients

  • 400 g boneless chicken cubes
  • 10 garlic cloves, minced
  • 1 inch ginger
  • 8 green chilies, chopped
  • 2 tablespoons mustard oil
  • 6 tablespoons cornflour
  • 1 teaspoon tamarind paste
  • Salt to taste
  • Oil for deep frying

How To Prepare

  1. Whiz the minced garlic, ginger, and chilies.
  2. Transfer this paste to a large bowl.
  3. Add chicken, tamarind paste, mustard oil, and salt to it. Mix well and set it aside for 40 minutes.
  4. Heat the oil and fry the chicken until they are golden brown.
  5. Serve hot with mint chutney or ketchup.

13. Shahi Chicken Pakora Recipe By Sanjeev Kapoor

Prep Time: 60 min Cooking Time: 20 min Total Time: 80 min Serves: 4

Ingredients

  • 500 g chicken breast, cubed
  • 1 tablespoon milk
  • Saffron, a few strands
  • 2-3 cloves of garlic
  • 1 teaspoon red chili powder
  • 2 teaspoons cumin powder
  • 2 tablespoons lemon juice
  • Salt to taste
  • 6 tablespoons gram flour
  • 1 teaspoon caraway seeds
  • 1 tablespoon rice flour
  • ½ teaspoon garam masala powder
  • ¼ teaspoon soda bicarbonate
  • ½ teaspoon turmeric powder
  • Oil to deep fry

How To Prepare

  1. Cut the chicken pieces into cubes.
  2. Soak the saffron in warm milk.
  3. Crush the garlic and mix it with lemon juice. Mix the chicken with soaked saffron, cumin powder, red chili powder, and salt. Marinate for some time.
  4. Add the lemon juice with garlic to the chicken.
  5. Mix rice flour and besan with all dry spices and soda bicarbonate.
  6. Add water and form a thick batter.
  7. Now, dip the chicken pieces into the batter and deep fry.
  8. Fry until the chicken turns golden brown.

14. Chettinad Fried Chicken Recipe By Sanjeev Kapoor

Prep Time: 3 hrs Cooking Time: 40 min Total Time: 3hr 40 min Serves: 4

Ingredients 

  • 800 g chicken, cubed
  • 1 inch chopped ginger
  • 6 dried red chilies, broken
  • 5 cloves garlic
  • 2 medium onions, chopped
  • 4 roughly chopped green chilies
  • 15 curry leaves
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil
  • 2 tablespoons rice flour
  • 1 tablespoon lemon juice

How To Prepare

  1. Grind the curry leaves, onions, green and red chilies, and ginger with water.
  2. Make a smooth paste and mix it with chicken, rice flour, and turmeric powder in a bowl.
  3. Marinate these for an hour.
  4. Pour lemon juice into the bowl.
  5. Put chicken pieces in the baking pan and bake for half an hour.
  6. Turn the chicken pieces over and cook for a few minutes.

15. Baked Chicken Recipe By Sanjeev Kapoor

Prep Time: 16 min Cooking Time: 25 min Total Time: 43 min Serves: 4

Ingredients 

  • 8 chicken leg pieces
  • 2 teaspoons red chili paste
  • 1 tablespoon garlic paste
  • 4 teaspoons coriander powder
  • 2 teaspoons cumin powder
  • 1 teaspoon chaat masala
  • Salt to taste
  • 4 teaspoons oil
  • A pinch of cinnamon powder

How To Prepare

  1. Preheat the oven to 200 degrees Celsius.
  2. Mix the drumsticks with all the spices and oil and marinate for an hour.
  3. Heat oil in a grill pan.
  4. Fry the marinated chicken drumsticks at high heat.
  5. Then, wrap them in an aluminum foil and place them in the oven.
  6. Bake for 20 minutes and serve hot. 

These 15 chicken recipes by Sanjeev Kapoor looks and tastes amazing but the best part is the happiness and memories associated with this celebrity chef and his contribution to today’s cookery shows in India. These are not recipes, these are time machines that transported me back in time. I am sure it will do that for you too and put a smile on your face. So, try them out and let us know which one’s your favorite. Take care!

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Profile photo of Charushila Biswas
Charushila is an ISSA Certified Specialist in Fitness & Nutrition and a full-time contributor to Diet & Weight Loss at Stylecraze. She believes that food has healing powers and eating good food is the best way to lose weight. A binge eater-turned-fitness enthusiast, Charushila likes to share her knowledge and experience with the world. When she is not working, she loves to cook healthy food, watch movies, travel, workout, and read Bengali literature.
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