Sambal Chicken

Ingredients
500 grams chicken,
1 teaspoon turmeric,
2 medium sized onions,
2 tomatoes, 2 cardamoms,
½ inch cinnamon,
3 screw pine leaves,
3 tablespoons ginger garlic paste,
2 tablespoons red chilly paste,
2 tablespoons cashew nut paste,
2 tablespoons tomato paste,
1 teaspoon chicken masala,
1 pinch turmeric,
½ teaspoon coriander powder,
oil for frying,
salt to taste.

Preparation time
30 minutes
Serves
2

HOW TO PREPARE
Take the chicken pieces and put it in a bowl. Add 1 teaspoon turmeric, salt to taste and mix it all up. Now take a frying pan and pour enough oil to deep fry and fry the chicken till its golden brown. Remove from flame and set it aside. Now in another frying pan pour some oil and bring to heat. When the oil is very hot add the cardamoms, cinnamon, screw pine leaves and chopped onions. Sauté till golden brown and then put the ginger garlic paste and chopped tomatoes. Add the chilly paste, turmeric, chicken masala and coriander powder and a little water. Stir well and add the tomato paste. Bring to boil and add the chicken. Simmer and cook till the chicken is soft and the gravy thickens and begins to give out a nice aroma. Garnish with coriander leaves and serve.

Dum Biryani

Ingredients
500 grams chicken,
½ cup curd(yoghurt),
1 cup basmati rice(long grain),
1 tablespoon milk,
3 cups water,
1 inch cinnamon,
2 bay leaves,
2 cloves,
2 green cardamoms,
2 black cardamoms,
½ teaspoon black pepper corns,
½ teaspoon cumin seeds,
½ tablespoon chopped ginger,
½ tablespoon chopped garlic,
1 blade mace,
1 teaspoon grated nutmeg,
½ cup mix of tightly packed coriander and mint leaves,
4 tablespoons poppy seeds,
1 tomato,
1 onion,
1 teaspoon saffron dissolved in a tablespoon warm milk,
3 potatoes halved,
boiled and deep fried,
2 large onions cut into roundels,
2 tablespoons ghee(clarified butter),
salt to taste.

Preparation time
30 minutes

Serves
2

HOW TO PREPARE
Finely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1 teaspoon ghee and fry half the onion roundels till dark brown. In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chillies, coriander-mint leaves, poppy seeds, tomato, onion and half of the cloves, cinnamon, cardamoms black and green, black pepper corns and bay leaves and make a paste of all these ingredients. Now cut the chicken into medium sized pieces and place it in a big bowl. Make slits on each side of every piece and then add the curd, red chilly powder, garam masala, turmeric and the paste with some salt. Now mix it all up and met it marinate for two hours at least. In a pot pour the water, milk and bring to heat. Add the rice, remaining spices except the cumin seeds, salt to taste and mix it all up. Now cook till the rice is half cooked. Drain the extra water and spread out the rice on a big platter. Let it cool for a while. Heat the ghee in a pan and when the oil is hot add the cumin seeds. Sauté till its golden brown. Put in the chicken with the marinade and fry for five minutes or till the chicken turns a light brown. Add the potato halves and mix it up. Cover and cook for another 15 minutes or till the chicken is done. Now smear melted ghee on the inside of the pan and lay the chicken and then a layer of rice. Make alternate layers like this till you have put in all the rice and chicken. Now cover with a silver foil and then put a tight lid so that the pot must become air tight. Then put a tava on the stove and this pot over it and cook for ten to twelve minutes till the rice is done or cook in a pre heated oven. Garnish with fried cashew nuts and raisins and serve. When serving ensure you put the spoon right inside so that you get the rice out in layers

Chicken Chaat

Ingredients
500 grams chicken breasts,
2 garlic bulbs,
1 ½ teaspoon coriander powder,
½ teaspoon turmeric,
2 tablespoons chopped coriander leaves,
¾ teaspoon red chilly powder,
2 teaspoons lemon juice,
2 tablespoons oil,
salt to taste.

Preparation time
18 minutes

Serves
2

HOW TO PREPARE
Coarsely chop the garlic and set it aside. Take a bowl and put in the garlic and add salt and crush together to make a pulp. Cut the chicken into small cubes. Take a frying pan and heat the oil. When the oil is very hot add the garlic and sauté till its golden brown. Now put in the chicken cubes and cook for ten minutes. Keep stirring regularly so that the flavour seeps into the chicken. Now add the coriander powder, turmeric and red chilly powder. Sauté till the raw smell of the masala leaves. Cook for another five minutes and then pour the lemon juice and chopped coriander. Mix it up once and serve.

Chicken Pakora

Ingredients
500 grams boneless chicken,
1 teaspoon cumin powder,
2 green chillies,
1 onion,
1 teaspoon ginger garlic paste,
2 teaspoon vinegar,
1 cup curd,
1 teaspoon lemon juice,
1 cup besan,
½ teaspoon salt,
1 pinch cooking soda,
2 tablespoons oil,
salt to taste.

Preparation time
20 minutes

Serves
2
HOW TO PREPARE
Chop the onions and green chillies and set it aside. Take a blender and put the onion, green chillies, ginger garlic paste, vinegar, curd, lemon juice, cumin powder and make a fine paste. Now put the chicken pieces in a bowl and add the paste and let it marinate for an hour at least. Now in another bowl add the besan, salt, cooking soda and a little water. Make a dough just thick enough to hold on to the chicken. Now take a frying pan and pour oil enough for deep frying. Now dip the chicken in the dough and then fry it in the oil. Remove from the pan and pat dry the extra oil and serve with pudina chutney.

Chicken Saagwala

Ingredients
500 grams chicken,
1 big tomato,
1 big onion,
1 teaspoon ginger paste,
1 teaspoon garlic paste,
2 tablespoons thick curd,
½ teaspoon garam masala,
½ inch cinnamon,
2 green cardamoms,
1 big bay leaf,
3 green chillies,
500 grams spinach,
1 tablespoon oil,
salt to taste.

Preparation time
25 minutes

Serves
2
HOW TO PREPARE
Assort the spinach leaves and discard all the hard stems and retain only the leafy parts. Boil it in a little water with salt. Then let it cool and make a puree of it and set it aside. Finely chop the green chillies, tomato and onion each separately and set it aside. Take a frying pan and pour the oil and bring to heat. When the oil is nice and hot add the bay leaf, cardamom, cinnamon and sauté briefly. Now put the onions and sauté till golden brown. Add the ginger garlic paste and sauté till the raw smell leaves and then add the tomatoes. Mix it all up and sauté till the oil begins to leave the edges of the pan. Put the chicken pieces and add salt to taste. Mix well and simmer and cook for five minutes. Pour in the spinach puree and cook for another ten minutes or till the chicken is done. Garnish with butter flakes and serve hot.

Ahmedi biryani

Ingredients
500 grams chicken,
1 cup basmati rice(long grain),
3 cups water,
1 inch cinnamon,
1 big bay leaf,
2 cloves,
2 cardamoms,
5 black pepper corns,
1 tablespoon curd(yoghurt),
1 tablespoon chopped ginger garlic,
1 big green chilly,
½ tablespoon chopped coriander,
1 onion,
½ cup hot water,
1 teaspoon sugar,
½ teaspoon red chilly powder,
½ teaspoon coriander powder,
1 tablespoon ghee(clarified butter),
salt to taste.
Preparation time
50 minutes

Serves
2

HOW TO PREPARE
Take a large pot and pour the three cups water. Then add the rice, half of all the spices and salt. Mix it well and cook till the rice is half cooked. Drain the water completely and spread out the rice on a big platter. Let it cool. Finely chop the onions and slit the green chilly in the centre and keep them aside. Now in another pan heat the clarified butter. When the ghee begins bubbling add the remaining spices and sauté till an aroma begins to rise. Now put in the chopped onions and sauté till golden brown. Add the chicken pieces, masala powders, green chilly, coriander leaves, ginger-garlic, salt and sugar. Pour in the hot water. Mix it well and cover, simmer and cook for 20 minutes or till the chicken is soft. Then pour the yoghurt and cook till the gravy reaches your desired level of thickness. Now take a big pot and smear it’s inside walls with melted ghee/butter. Then put a layer of rice, then a layer of chicken. In this way put in all the rice and chicken in layers. Cover with a lid. Now make some dough from wheat flour and with that dough seal the edges of the pan so that its air tight. Then take a tava and place it on the flame. Keep this sealed pot over it so that it’s not directly on the fire. Cook for another 25 minutes on a low flame till the rice is ready. You can cook in a preheated oven too. Garnish with fried cashew nuts and fried onion slices.

Murg Dhansak

Ingredients
500 grams chicken,
1 medium sized onion,
½ cup mix of tuvar dal(pigeon peas),
masoor dal(red lentils),
moong dal(green gram),
1 cup pumpkin dices,
1 small potato cut into roundels,
1 small brinjal cut into roundels,
1 small tomato diced,
1 small onion diced,
1 tablespoon chopped fenugreek leaves,
2 cups water,
¼ teaspoon turmeric powder,
½ tablespoon roasted cumin powder,
½ tablespoon roasted coriander powder,
½ teaspoon curry powder,
1 bay leaf,
½ teaspoon tamarind paste,
¼ teaspoon pepper corns,
2 cloves,
2 cardamoms,
1 teaspoon cumin seeds,
1 small dried kashmiri red chilly,
2 green chillies,
4 garlic flakes ½ teaspoon grated ginger,
½ cup chopped coriander leaves,
½ cup chopped mint leaves,
1 tablespoon oil,
salt to taste.

Preparation time
45 minutes

Serves
2

HOW TO PREPARE
Finely chop the onion and keep it aside. Take a blender and add the mint leaves, coriander leaves, grated ginger, garlic, green chillies, red chilly, cumin seeds, cardamoms, cloves and pepper corns. Make a paste and set it aside too. Wash all the dals (lentils) and soak it for four hours. Now take a pressure cooker and add the soaked lentils, red pumpkin dices, brinjal roundels, potato roundels, fenugreek leaves, onion dices, tomato dices, turmeric, water and salt to taste. Cook everything for 10 minutes and then blend it to a puree. Cook all these ingredients till they can be mashed with a spoon itself. Now take a pan and add the chicken, puree, roasted cumin powder, roasted coriander powder, garam masala and mix it up well. Bring to boil, cover and cook on a low flame for 10 minutes. Take a frying pan and pour the oil. Bring to heat and when the oil is hot add the bay leaf, sauté briefly. Now put in the onions and sauté till they are slightly dark brown. Add the paste we ground and sauté till the oil begins to leave the edges of the pan. Put in the chicken with the gravy and add the tamarind paste. Sprinkle salt to taste. Let it boil and cover with a tight lid, cook on a low flame for 15 minutes or till the gravy is thick and the chicken is done. Remove from flame and garnish with coriander leaves and serve.

Pepper Chicken

Ingredients
500 grams chicken,
1 teaspoon ginger paste,
1 teaspoon garlic paste,
½ teaspoon garam masala(hot spice mix),
2 tablespoons tomato puree,
2 tablespoons freshly chopped coriander leaves,
1 tablespoon pepper corns coarsely powdered,
few curry leaves,
2 tablespoons oil,
salt to taste.

Preparation time
20 minutes

Serves
2
HOW TO PREPARE
Make slits on all sides of the chicken and add pepper, salt, half of the ginger garlic, garam masala. Mix it all up and let it marinate for tow to three hours. Take a frying pan and heat half the oil. Now put in the chicken pieces and keep turning then over again and again. Cook the chicken till they are a light brown all over. Remove from the pan and pat dry the extra oil with some paper towels. Ensure that the pieces are kept warm. Now pour in the remaining oil in the same pan and add the curry leaves. Let it crackle and add the ginger garlic paste. Sauté for 30 seconds and add the tomato puree. Simmer and cook till the oil begins to leave the edges of the pan. Put in the chicken, marinade, coriander leaves and remaining garam masala. Pour in half a cup hot water, cover and cook on a low flame for 15 minutes or till the chicken is done. Garnish with fresh coriander leaves and freshly ground pepper and serve

Chicken Pulao

Ingredients
500 grams boneless chicken,
2 tablespoons curd(yoghurt),
1 tablespoon finely chopped ginger garlic,
1 big onion, 1 tomato,
2 cups chicken stock,
1 cup basmati rice(long grain),
½ teaspoon garam masala(hot spice mix),
½ teaspoon red chilly powder,
½ teaspoon cumin seeds,
1 bay leaf, 2 cloves,
2 cardamoms,
½ tablespoon cashew nuts and raisins,
½ inch cinnamon,
1 tablespoon ghee(clarified butter),
salt to taste.

Preparation time
30 minutes

Serves
2

HOW TO PREPARE
Wash the rice and soak it in water for an hour. Later on drain it and keep it aside. Now take the chicken and cut it into 10 pieces. Put the chicken in a bowl and make slits on all sides of each piece. Add the curd, half of the ginger garlic and salt. Mix it up well and let it marinate for two hours. Now take a pan and heat the ghee. When the ghee begins bubbling add the cumin and let it crackle. Sauté till its golden brown and add the cloves, cardamom, cinnamon, bay leaf, cashew nuts, raisins and fry briefly. Then put the remaining ginger, garlic, red chilly powder, garam masala and sauté till the raw smell of the masala leaves. Add the chopped onions and fry till they are dark brown. Put in the chopped tomatoes and sauté on a high flame for two minutes. Add the chicken with the marinade and fry till the colour of the chicken changes. Simmer and sauté the chicken for ten minutes. Pour in the chicken stock or water, rice and bring to boil. When the water is boiling add salt to taste. Mix well, cover and cook on a low flame for 18 minutes or till the rice is fully cooked and the water has evaporated. Now remove from flame and spread it on a big platter. With the help of a fork separate the rice grains. Garnish with a little coriander leaves and boiled egg slices and serve.

Potato Straws Chicken

Ingredients
500 grams chicken,
1 onion,
2 tomatoes,
1 cup salli( deep fried potato straws),
1 teaspoon red chilly paste,
1 teaspoon coriander powder,
½ teaspoon cumin seeds,
½ teaspoon red chilly powder,
½ teaspoon garam masala,
½ teaspoon ginger paste,
1 teaspoon garlic paste,
1 bay leaf,
¼ teaspoon turmeric,
2 tablespoons oil,
salt,
freshly ground pepper to taste.

Preparation time
25 minutes

Serves
2

HOW TO PREPARE
Cut the chicken into medium sized pieces. Put it in a big bowl and add pepper, red chilly powder, turmeric, half the garam masala, ginger, garlic, salt and mix it well. With the help of a fork make holes on all sides of the chicken pieces and let it marinate for three hours. Finely chop the onion and tomato separately and set it aside. Now take a pan and pour the oil. Bring to heat and when the oil is very hot add the bay leaf, cumin seeds. Let it crackle and turn golden brown then add the onions and fry till they are golden brown. Add the red chilly paste and sauté briefly. Next put in the garam masala, coriander powder and fry till the raw smell of the masala leaves. Now add the tomatoes and sauté till the tomatoes blend and becomes a thick gravy. Add the chicken with the marinade and sprinkle salt to taste. Mix it well, cover, simmer and cook for 15 minutes or till the chicken is nice and soft. Add the potato straws and mix once and remove from flame. Garnish with coriander leaves and fried cashew nuts and serve.

Cumin Chicken (Jeera)

Ingredients
500 grams chicken,
2 green chillies,
1 medium onion,
1 teaspoon grated garlic,
4 teaspoons grated ginger,
½ teaspoon garam masala(hot spice mix),
½ tablespoon cumin seeds,
½ teaspoon cumin powder,
½ tablespoon lemon juice,
½ cup hot water,
2 tablespoons oil,
salt,
freshly ground pepper to taste.

Preparation time
25 minutes

Serves
2

HOW TO PREPARE
Grate the onion and finely chop the green chillies and set it aside. Now take a frying pan and pour in the oil. When the oil is really hot add the cumin seeds and let them crackle. When its golden brown add the green chillies and grated onion. Sauté for a while till the onion turns golden brown and the raw smell leaves. Put the chicken pieces in and sauté till the chicken becomes a light brown. Now add the cumin powder, pepper, lemon juice, garam masala, ginger, garlic and salt to taste. Pour in the hot water and mix it all up. Ensure all the spices have blended well. Now cover, simmer and cook for 15 minutes or till the chicken is done. The gravy must be thick and the chicken must be soft. Remove from flame and garnish with cumin powder. Keep it covered till you are ready to serve to trap the aroma within.

Apriccot Chicken

Ingredients
500 grams chicken,
1 tablespoon tomato puree,
1 tablespoon curd(yoghurt),
1 onion, 1 tomato,
2 big green chillies,
1 teaspoon ginger garlic paste,
½ inch cinnamon,
1 black cardamom,
2 black pepper corns,
¼ teaspoon black cumin seeds,
½ teaspoon red chilly powder,
¼ teaspoon garam masala,
1 teaspoon lemon juice,
1 tablespoon oil,
salt to taste.

Preparation time
30 minutes

Serves
2

HOW TO PREPARE
Finely slice the onion, tomato and set them aside separately. Now take a frying pan and heat the oil. Put the onion slices and sauté till golden brown. Add the tomato slices, green chillies and ginger garlic paste and sauté till the raw smell leaves. Then add the cinnamon, cardamom, pepper corns, black cumin seeds, red chilly powder and garam masala. Sauté for a minute or till an aroma begins to rise. Put in the chicken pieces and sauté for five minutes so that the masala may seep into the chicken very well. Now pour the tomato puree and add salt to taste. Stir well, simmer and sauté briefly. Now add the smoothly beaten curd and sauté vigorously so that no lumps are formed. Cover with a lid and cook for 15 minutes or till the chicken is nice and soft. Pour the lemon juice and stir well. Garnish with coriander leaves and butter flakes and serve hot.

Balti murgh

Ingredients
500 grams chicken,
1 tablespoon tomato puree,
1 tablespoon curd(yoghurt),
1 onion, 1 tomato,
2 big green chillies,
1 teaspoon ginger garlic paste,
½ inch cinnamon,
1 black cardamom,
2 black pepper corns,
¼ teaspoon black cumin seeds,
½ teaspoon red chilly powder,
¼ teaspoon garam masala,
1 teaspoon lemon juice,
1 tablespoon oil,
salt to taste.
Preparation time
30 minutes

Serves
2

HOW TO PREPARE
Finely slice the onion, tomato and set them aside separately. Now take a frying pan and heat the oil. Put the onion slices and sauté till golden brown. Add the tomato slices, green chillies and ginger garlic paste and sauté till the raw smell leaves. Then add the cinnamon, cardamom, pepper corns, black cumin seeds, red chilly powder and garam masala. Sauté for a minute or till an aroma begins to rise. Put in the chicken pieces and sauté for five minutes so that the masala may seep into the chicken very well. Now pour the tomato puree and add salt to taste. Stir well, simmer and sauté briefly. Now add the smoothly beaten curd and sauté vigorously so that no lumps are formed. Cover with a lid and cook for 15 minutes or till the chicken is nice and soft. Pour the lemon juice and stir well. Garnish with coriander leaves and butter flakes and serve hot.

Chatpata Chicken

Ingredients
500 grams chicken,
2 large tomatoes,
1 teaspoon coriander powder,
1 teaspoon cumin powder,
½ teaspoon black pepper powder,
2 tablespoons oil,
salt to taste.

Preparation time
25 minutes

Serves
2

HOW TO PREPARE
Finely chop the tomatoes and set it aside. Now take a frying pan and pour the oil and bring to heat. When the oil is very hot add the chicken pieces and add a little salt. Sauté on high flame for five minutes. Now add the tomatoes and sauté till the tomatoes become a paste and the oil begins to leave the edges of the pan. Add the cumin powder, pepper powder and coriander powder. Mix it all well and cook for another five minutes. Remove from flame and garnish with freshly grated ginger.

Chicken Chops

Ingredients
2 chicken chops,
2 tablespoons chilly sauce,
1 teaspoon lemon juice,
2 teaspoons ginger water,
2 tablespoons chopped coriander leaves,
1 egg,
2 tablespoons bread powder,
4 tablespoons oil,
salt to taste.

Preparation time
20 minutes
Serves
2
HOW TO PREPARE
Separate the chicken chop from the wing and place it on a wooden board. Now with the help of a heavy object beat the chops till it becomes flat and thin. Now put it in a plate and apply the chilly sauce, ginger water, lemon juice, chopped coriander, salt to taste and let it marinate for an hour at least. Now take a bowl and beat the egg in it. Now with the help of a brush apply this beaten egg on the chops. Spread the bread powder and dip the chicken chops in it so that the chops are coated evenly with the bread powder. Now take a pan and pour oil enough to deep fry the chops. Keep turning the chops over so that it gets browned evenly on all side. Remove from flame and pat dry the extra oil with some paper towels. Serve with green chutney or tomato sauce.

Chicken Harra

Ingredients
500 grams chicken,
1 onion,
½ cup tightly packed coriander
and mint leaves,
1 celery stick,
2 green chillies,
1 teaspoon ginger garlic paste,
½ teaspoon cumin powder,
½ teaspoon garam masala(hot spice mix),
2 teaspoons lemon juice,
1 tablespoon oil,
salt to taste.

Preparation time
35 minutes

Serves
2

HOW TO PREPARE
Finely chop the onion and set it aside. Take a blender and put in the coriander, mint, celery, green chillies, onion and lemon juice and make a fine paste. Now take a frying pan and pour the oil and bring to heat. When the oil is very hot add the paste and sauté till it becomes light green in colour. Then add the ginger garlic paste, cumin powder, garam masala and sauté till the raw smell leaves. Add the chicken pieces and add salt to taste. Mix it up well, cover, simmer and cook for 30 minutes or till the chicken is done. Garnish with fresh cream in the centre and coriander leaves and serve.

Mughlai Chicken Curry

Ingredients
500 grams chicken,
1 tablespoon curd(yoghurt),
2 cloves,
1 cardamom,
½ inch cinnamon,
½ teaspoon red chilly powder,
½ teaspoon black peppercorns,
½ teaspoon blade of mace,
½ teaspoon nutmeg grated,
1 tablespoon poppy seeds,
1 tablespoon cumin seeds roasted,
2 red chillies,
1 tablespoon cashew nuts chopped and soaked in a little water,
½ teaspoon turmeric,
1 bay leaf,
½ teaspoon garam masala (hot spice mix),
2 medium sized onions,
1 tablespoon ghee,
salt to taste.

Preparation time
30 minutes

Serves
2

HOW TO PREPARE
Finely chop the onions and fry a portion of it in a little oil till its golden brown. Let it cool. Take a blender and put the roasted poppy seeds, cumin seeds, cloves, cardamom, cinnamon, red chilly powder, black peppercorns, blade of mace, nutmeg, cashew nuts, red chillies, turmeric, fried onions and blend to make a fine paste. Now take the chicken and make slits on all sides of each piece and put it in a big bowl. Then pour the yoghurt and the freshly ground paste and mix it up well and let it marinate for at least four hours in the refrigerator. In a pan heat the ghee. When it begins bubbling add the bay leaves and sauté briefly. Then add the remaining onions and sauté till golden brown. Add the chicken, marinade, garam masala and salt to taste. Cover and cook on a low flame for 25 minutes or till the chicken is done. Garnish with coriander and butter flakes and serve.

Seyal Chicken

Ingredients
500 grams chicken,
½ cup finely chopped coriander,
mint Leaves,
spinach Leaves,
dill leaves,
(all together should be half a cup),
½ teaspoon cumin powder,
½ teaspoon coriander powder,
½ teaspoon red chilly powder,
2 green chillies,
1 tablespoon curd(yoghurt),
½ teaspoon tamarind paste.
½ tablespoon ginger finely chopped,
2 tomatoes,
1 pinch turmeric,
2 medium onions,
1 tablespoon oil,
salt to taste.

Preparation time
30 minutes

Serves
2
HOW TO PREPARE
Grate the onions and finely chop the tomatoes and keep it aside. Now take a pan and heat the oil. When the oil is very hot add all the ingredients. Start with the onions and keep stirring well. Cover with a light lid, simmer and cook for 30 minutes or till the chicken is done. Ensure that all the water has evaporated and it’s dry gravy. Garnish with coriander and serve

Chicken Curry

Ingredients
500 grams chicken,
1 cup grated coconut,
2 onions,
4 green chillies,
1 tablespoon ginger garlic paste,
1 teaspoon garam masala (hot spice mix),
1 pinch turmeric,
½ teaspoon red chilly powder,
1 tablespoon oil,
salt to taste.

Preparation time
30 minutes

Serves
2

HOW TO PREPARE
Finely chop the onion. Grind two green chillies to a paste and finely chop the rest. Now put the chicken in a big bowl and make slits in all the pieces on all sides. Now put the ginger garlic paste, green chilly paste and the turmeric and mix it up well and let it marinate for two hours at least. In a small frying pan pour a little oil and roast the grated coconut. Let it cool and then put it in a blender with half the onions and make a fine paste. Now take a pan and pour the oil and bring to heat. When the oil is very hot add the remaining chopped onions and sauté till golden brown. Put in the remaining green chillies, garam masala, red chilly powder and sauté till the raw smell of the spices leaves. Now add the marinated chicken and fry for three minutes or till the chicken is brown on all sides. Add the coconut paste and salt to taste. Mix well and add water according to the desired level of thickness. Let it boil, cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with fresh coriander leaves and serve.

Mangalorean chicken

Ingredients
500 grams chicken,
1 cup grated coconut,
4 roasted red chillies,
1 green chilly,
4 garlic flakes,
½ inch ginger,
½ inch cinnamon,
2 cloves,
1 green cardamom,
1 onion,
1 pinch turmeric,
1 pinch fenugreek seeds,
½ tablespoon tamarind paste,
½ tablespoon roasted coriander seeds,
½ teaspoon cumin seeds,
½ teaspoon roasted black pepper corns,
1 tablespoon ghee,
salt to taste.

Preparation time
30 minutes

Serves
2

HOW TO PREPARE
Take a blender and add half the onion, green chilly, grated coconut, red chillies, garlic flakes, ginger, cinnamon, cloves, cardamom, turmeric, tamarind paste, coriander seeds, cumin seeds, black pepper corns and make a fine paste. Now take the remaining onion and finely chop it. Take a frying pan and pour the ghee and bring to heat. When the ghee begins bubbling add the fenugreek seeds and then the chopped onions. Sauté till the onions turn golden brown. Now add the paste and sauté till the oil begins to leave the edges of the pan or till an aroma begins to rise. Now put in the chicken pieces and pour water according to the thickness desired. Let it boil and then add salt to taste. Stir well and cover, simmer and cook for 25 minutes or till the chicken is tender. Garnish with fresh coriander leaves and serve.