Ingredients:

•  Chicken Pieces – 1 Lb
• Green Chillies – 5 cut into pieces
• Tomato – 1/2 Puree
• Onion – 1 medium – cut into small pieces
• Ginger Garlic Paste – 1 Table Spoon
• Chilli Powder – 1 Table Spoon
• Curd – 1/4 Cup
• Butter – 2 Table Spoon
• Cloves – 4
• Cinnamon – 1/2 inch
• Clove Powder – 1/8 Tea spoon
• Mint – 5 leaves
• Cilantro – handful
• Salt
• Oil
• Dry Masala : Grind the following and make the Dry Masala.
  • Poppy Seeds – 1 Tea spoon
  • Dry Coconut Powder 0 2 Table Spoons
  • Cinnamon – 1/2 Inch

Method:

1. Pre-heat oven to 350 degrees.
2. Mix the butter, curd, salt, chicken pieces with 1/4 tea spoon of ginger/garlic paste and bake it for 20 minutes.
3. In a pan put the oil. Once oil is hot, put the onion, green chillies, cloves, cinnamon stick and saute it for couple of minutes and now its time to put ginger/garlic paste and fry it till the raw smell goes.
4. Put the baked chicken pieces, dry masala powder, Chilli powder, Mint leaves and  salt. Saute it for 2 minutes and then put the tomato puree and cook it for 20 minutes.
5. Garnish it with Cilantro.

Tip: It goes very well with Roties, plain rice and Fried Rice.

Ingredients:

• Chicken – Bone Less 2 lbs
• Lime Juice               2 Tablespoons
• Chilly Powder            3 Tablespoons
• Turmeric Powder      1  Tablespoon
• Corn Flour               3 Table Spoons
• Maida(All purpose)    3 Table Spoons
• Chilli Sause            2 Table Spoons
• Pepper Powder         1 Table Spoon
• Kesar Color              1/4 Table Spoon
• Salt to the taste
• Ginger Garlic Paste
• One egg – beaten
• Oil to Fry
• Soy Sauce         2 Table Spoons 

Method:

1. Clean and cut chicken into 2 inch pieces and drain the water completely
2. Mix all the above ingredients with the Chicken Pieces
3. Marinate for about 3-4 hours in Fridge
4. Remove the marinated chicken from the Fridge and keep it to the room temperature for about an hour
5. Heat oil in deep frying pan.
6. Fry all the Chicken pieces few at a time until the chicken turns reddish brown

Ingredients:

• Boneless Chicken – 1 lb
• Tomato – 1 Big (Grind)
• Onion – 1 Big
• Green Chillies – 8
• Ginger/Garlic Paste – 3 table Spoons
• Curd – 1/4 Cup
• Chilly Powder – 2 Tea spoons
• Turmeric Powder 0 1/8 tea spoon
• Cinnamon – 1 inch
• Coriander Leaves – Handful
• Cloves – 4
• Salt to taste
• Oil to fry
• Dry Powder : Dry roast everything
  • Dry coconut Powder – 4 Table Spoons
  • Poppy Seeds – 1 Tea Spoon
  • Cinnamon – 1 Inch
  • Clove – 4
  • Black Elachi (Cardamom) – 1/2
  • Whole Spice – 4
  • Grind these items for Dry Powder.

Method:

1. In the Pressure Cooker, Put oil and then put the Onion, green chillies, Cinnamon, clove, Black Elachi(Cardamon) and fry it till it becomes brown.
2. Now Put the Ginger/Garlic Paste and fry it well
3. Put the chicken pieces and mix it well. Then put the dry powder mix and fry it well.
4. Add curd, salt, chilli powder, Turmeric and fry it for one minute. Add Tomato Puree and add one cup of water.
5. Lock the pressure cooker and let it cook for 4-5 whistle and then put the coriander leaves.

Tip: It goes very well with Frieds Rice, Roti & Raagi Sangati and many more…

Ingredients:

• Chicken  Thighs – 10
• Ginger Garlic Paste 0 1 Tea Spoon
• Red Chili Powder – 1 Tea Spoon
• Turmeric Powder – 1/4 Teas Spoon
• Cinnamon. Clove & Cardamom Powder – 1/4 Tea Spoon
• Jeera, Coriander powder – 1/2 Tea Spoon
• Curd – 1 Cup
• Lemon – Green – 1/2 for Juice
• Red food color – 1/8 Tea spoon
• Salt to Taste.

Mix all the above ingredients and marinate Chicken for 8-10 hours 

Method:

1. Pre-heat the oven for 425 degrees
2. Prepare the Pan for the oven by lining it with Aluminium Foil.
3. Place marinated chicken pieces in the Pan and dribble the marinated stuff on the pieces
4. Put the pan in the oven and bake it for 20 minutes. Make sure pan is uncovered.
5. Remove the pan once it’s baked for 20 minutes and turn all the chicken pieces over to the other side.
6. If you have any mariniate left, put that on chicken.
7. Put the Pan in the oven for another 15 minutes and check to see not to over cook
8. Before taking Pan out from the Oven, put the Oven in Broil for 2 minutes. It will give the chicken the restaurant style look.
9. Remove the pan from the oven. Serve it hot after garnishing it with sliced onions and Lemon Wedges.

Ingredients:

• Chicken – Boneless – 1 lb
• Ginger Garlic Paste – 2 Spoons
• Lemon Juice  – 2 Spoons
• Coriander Powder  – 2 Spoons
• Jeera Powder        – 2 Spoons
• Garam masala    – 2 Spoons
• Curd    – 1/2 Cup
• Onion – 1
• Salt 

Method:

1. Prepare the chicken by rSoaking Skewers in Water.
2. Graind onion, ginger, garlic lemon juice & spices in mixer.
3. Coat chicken in mixture from above and marinate overnight.
4. Thread chicken on Skewers and grill under a hot grill or fry in a large well creased pan till chicken is well cooked.

Ingredients:

• Cashews    – 15 roasted
• Chicken    –    1 Pound
• Onion    – 1 big
• Green Chillies    – 8 cut
• Ginger garlic Paste    – 3 spoons
• Cinnamon, Clove, Cardimom    – 2 each
• Turmeric Powder    –    2 Spoons
• Red Chilli Powder    – 2 spoons
• Tomato 2    – Puree (fine paste)
• Cilantro    – 4 Spoons
• Curd    – 1/2 Cup
• Oil & Salt
• Clove Powder    – 1/2 Spoon

Method:

1. In a pan put the onion, green chillies, fry it for some time and then put the ginger garlic paste and let it fry till the oil seperates
2. Now add the chilles powder, turmeric and mix it well.
3. Now put the curd little by little and fry it well and now put clove powder, salt, chicken fry it for 2 minutes and now add tomato puree and let it cook for some time
4. Add cilantro

Tip: Grind cashew with tomatos. For mutton curry, pressure cook mutton.

Ingredients:

• Chicken bone/boneless  – 2 lbs
• One Big onion – cut thin
• Green Chillies – 8-10
• Cinnamon, Cloves & Cardamom – 4 each
• Tomatoes – 2 big
• Mint – one bunch
• Coriander leaves – 1/2 Bunch
• Lemon Juice – 2 Spoons
• Curd – 1/2 Cup
• Ginger Garlic paste – 10 Spoons
• Red Chillies powder – 3 Spoons
• Clove Powder – 1/4 Spoon
• Cinnamon Powder – 1/4 Spoon
• Cashew nuts – 12
• Salt to taste
• Oil to Fry
• Basmati Rice – 4 Cups

 Method: 

1. Clean the chicken and keep it aside.
2. In a pan put the oil and then put the Cinnamon, Cloves ,Cardamom, Cashew nuts and Fry them
3. Then put the Onion & Green Chillies in it Fry it for some time & then put the ginger garlic Paste then fry.
4. After that put mint, coriander leaves and fry them
5. Put red chillies powder, salt and then put the chicken pieces and fry it well then add curd and lemon juice
6. Put some water and cook it very well
7. Cook the rice outside in cooker – half cooked and mix the rice with chicken gravy and let it simmer for some time
8. Put the food color here & there in rice.

Tips: If you are cooking in oven after cooking the curry put the raw rice and water and cover it and keep that in the oven. Pre-heat the oven for 500 degrees. Cook for 25-30 minutes.

Ingredients:

•  Chicken – Boneless – 1 lb
• Vinegar – 1 Spoon
• Pepper Powder – 1 Spoon
• Eggs – 2 (Egg whites)
• Corn Flour – 2 Spoons
• Soy Sauce – 1 Spoon
• Chilly Sauce – 1 Spoon
• Capsicum -1 Spoon
• Small piece of Ginger
• Garlic Paste – 1 Spoon
• Green Chillies – 7-8
• Onion – 1
• Salt

Method:

1. Prepare the chicken into small Pieces, mix the chicken with salt, Vinegar and Pepper powder. Let it marinate for one hour
2. Cut the Onion, Capsicum into long pieces, ginger into small pieces, green chillies in its middle and keep it aside.
3. Take eggs white parts in a bowl mix the corn flour to make batter
4. Heat the oil in a frying pan, take out the chicken pieces one by one dip them in batter and fry in oil till golden color.
5. Take another Pan put same oil in it, then put onion, capsicum, ginger and green chillies. Fry for some time, then add Soy Sauce, Chillie sauce to it.
6. Mix the fried chicken with other fried stuff and keep on the low flame for 3-4 minutes.
   Add Little salt while frying the onion stuff.