Was seeing a show on Food Food channel the other day and came across this recipe by Harpal Singh Sokhi. Was intrigued because he mixed Indian spices in a Chinese dish. Had to try it and have to say it turned out to be perfect for the Indian palate.
I like the flavor and crunchiness the till seeds gives to this dish. Kids love to eat the crispy fried chicken before adding it to the gravy and hence remember to reserve some for them.

Here is my recipe for this dish.

Ingredients

1. Chicken breasts - 500 gms
2. Onions (medium) -2 , cubed
3. Red Capsicum -1/2 piece, cubed
4. Yellow Capsicum - 1/2 piece, cubed
5. Sesame seeds - 4 tsp
6. Ginger  - 1 inch piece, finely chopped
7. Garlic - 5-7 cloves, finely chopped
8. Green chillies -2 , finely chopped
9. 2 tsp chicken masala - I used Kitchen King masala; you can use 1 tsp of garam masala instead
10. 1 tsp ginger garlic paste
11. 2 tsp soya sauce
12. 2 tsp red chilli sauce
13. 1 egg - white separated 
14. 2 tsp corn flour
15. Spring Onion for garnishing

Method

1. Cut chicken breasts into long thin slices. Marinate with salt, ginger garlic paste, chicken masala, soya sauce, red chilli sauce for 15-30 mins.
2. Now add egg white and cornflour to this mixture and deep fry it in hot oil till crispy brown. Drain the chicken and keep aside.
3. Now in a pan, take 2 tsp oil. When the oil is hot, add 2 tsp sesame seeds (till) and roast it till slightly brown. Take care not to burn it.
4. Add finely chopped ginger garlic and green chillies and saute for a minute
5. Add onions and red and yellow capsicum  cut into cubes and saute for 2-3 mins
6. Add 1 tsp of red chilli sauce and soya sauce each and mix well.
7. Add 1 tsp of chicken masala or 1/2 tsp of garam masala and saute
8. Adjust the salt and saute it till the capsicums are cooked. You can add a bit of sugar here in case you prefer the dish to be a bit sweet.
9. Add the fried chicken to it and mix well
10. Garnish with spring onion and roasted sesame seeds 

 In case you want it to be of gravy consistency, you can add some water after adding garam masala and cook it. This dish goes very with fried rice.

This dish is like the western concept of Sunday Roast for my family. We grew up eating this tasty chicken curry prepared with all the traditional Konkani spices on most Sundays, accompanied by Sol Kadi and Fish Fry . Though chicken is not part of our staple diet, somehow this curry is prepared in this same way in most Konkani households. I always wonder how and when this dish entered into our traditional recipes.
This dish has a very strong aroma and I somehow associate the aroma of this dish with Sunday afternoons :)

Here is my mom's recipe perfected over the years. This dish has all the ingredients that go well with chicken and I have never gone wrong with this one. 


Ingredients

• Chicken - 1 kg
• 4 medium Sized Onions - finely chopped
• Tomato  - 2 finely chopped
• Coriander leaves -1 bunch
• Ginger-garlic paste 2 tea spn
• Sun flower Oil 
• Ghee
• Salt

Brown Masala

• Pepper 7-8
• Cloves 4
• Cinnamon  - 2 inch
• Shahi jeera - 1 tsp
• Coriander seeds - 1 tsp
• Cardamom (Elaichi) - 1
• Red chillies (Bedgi)- 7-8
• Poppy Seeds(Khus Khus) 1 tsp
• Fennel seeds (Saunf)- 1 tsp
• Coconut  - 1 cup
• 4-5 cloves of garlic
• pinch of haldi
• Tamarind - lemon sized ball

For the Green Paste

• 1 cup of coriander leaves with stalk
• handful of mint leaves
• 2-3 green chillies
• 1 inch ginger piece
• 5-6 cloves of garlic

Method

1. Make a fine paste by grinding together roughly chopped ingredients listed under for the green paste.
2. Take a pan and dry roast all the ingredients under Red Masala except the tamarind. Take care not to burn the spices. When the spices leave out a good aroma, cool it and then grind it to fine paste with tamarind and water. Keep this red masala aside.
3. Clean and Marinate 1 kg chicken with green paste and salt for atleast an hour before cooking
4. Take a pressure cooker and add 1 tsp sunflower oil and 1 tsp to it. When the oil is hot, add the finely chopped onions and saute it till brown.
5. Add 2 finely chopped tomatoes and saute it till mushy.
6. Add the marinated chicken to the cooker and mix well.Add 1/2 cup of water and pressure cook it for 1 whistle and then simmer on low for another 10 mins. Be careful here to not overcook the chicken. If you are unsure about using a pressure cooker, you can just cover and cook it till the chicken is almost (80%) cooked.
7. Now add the brown masala to the chicken and cook it for good boil. You can add some dried Sol for additional color and sourness.
8. Cook it for 10 more mins on a slow flame.Adjust the salt and water according to taste.
9. Garnish with coriander leaves and serve with Pav (Bread) or Chapatis

Anya, my daughter loves chicken which is not very spicy. Had some chicken breasts in the refrigerator and decided to cook this not too spicy dish for her.

Very simple recipe and difficult to get this wrong.

Method

1. Clean and wash 250 gms of chicken breasts. Cut them into small 1 inch slices, season with salt and pepper and keep aside.
2. As the chicken is marinating, chop 2 small carrots into longish slices. Cut 2 onions into 4 pieces and separate the florets. You can also dice some spring onions. Cut 1 green capsicum into small cubes.
3. Take 1 tsp soya sauce, 1 tsp green chilli sauce, 1 tsp finely chopped ginger and garlic, 1 tbsp white flour(maida), 1/2 teaspoon baking powder, 1 tbsp corn starch, 1 egg white and water (as needed) to prepare a fine batter.
4. Add the chicken to this batter, coat it well and deep fry in a oil. As the chicken starts getting golden brown and cooked, strain and keep aside. 
5. Prepare a mixture of 1 tbsp sugar, 1 cup water, 2 tbsp white vinegar, 1 tbsp tomato ketchup, 2 tsp soya sauce, 1 tsp red chilli sauce and 1 tbsp corn starch, mix well and keep aside.
6. Now for the sauce, take a wok and add 1 tbsp oil to it.  Add 1 tsp each of finely chopped ginger, garlic and chilli. (You can add more of this according to taste)
7. Add the cut vegetables and saute this well for 5 mins. Add the sauce, mix well and bring to a good boil. Check if the vegetables are cooked till they are nice and crunch. When almost done add the chicken and cook till all the chicken and vegetables are well coated with the sauce. 
8. Garnish with spring onions greens and serve.

Note: The original recipe contains pineapple chunks added along with vegetables, but I did not use it.

White or cream based gravies are not my forte and hence I generally avoid cooking them. However we happened to taste this dish at a restaurant and instantly liked it. Decided to muster up some courage and try this dish. While trying to find the recipe, came across this recipe from Tarla Dalal, so tried making 2 variations of the same base curry with Methi Malai Mutter and Methi Malai Chicken and both turned out awesome.
Here is how I made it

Method

1. Clean and marinate 500 gms of boneless chicken with salt and keep aside for an hour.
2. Make a paste of 1 small onion, 4 green chillies , 1 inch piece of ginger, 3 garlic cloves, 1 tbsp cashewnuts, 2 tsp poppy seeds (khus-khus) in a grinder. User water to get a fine paste. Keep aside.
3. Blanch 2 medium tomatoes, peel out the skin and grind it to a puree and keep aside.
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4. Take a pan and add 1 tbsp ghee and saute the chicken till it is almost cooked on a medium flame. Cook till almost 80% done and keep aside to rest.
5. Wash about a cup of methi (fenugreek leaves). Squeeze out the water and chop them finely and sprinkle some salt and keep aside.
6. Heat 1 tbsp of butter in another pan and add 1 tsp cumin seeds and 1/2 tsp shahi jeera seeds.
7. When the seeds crackle, add the methi (squeeze out any excess water) and sauté on a medium flame for 2 to 3 minutes. Remove the fenugreek leaves and keep aside.
8. Add 1 tbsp butter in the same kadhai, add 2 grated small onions and saute till translucent.
9. Add the cashew nut paste and saute for 2 mins. Add the tomato puree and saute for 2 mins.
10. At this point check the consistency of the gravy. You can cool the gravy and blend it in a mixer if you want a finer gravy.
11. Add 2 tsp of garam masala powder, mix well and cook on a medium flame for 1 to 2 minutes.
12. Add the fenugreek, cooked chicken or 1 cup of green peas, 1/2 cup milk, a pinch of sugar and salt.
13. Add 2 tbsp of fresh cream and cook on a medium flame for 2 minutes, while stirring occasionally.
14. Garnish with coriander leaves and serve hot with rotis.

I have always liked Goan flavours. The spices used are unique with coriander being the main spice which differentiates the dish from other cuisines. Came across this recipe on this blog and decided to try it. I have made my own variations to the dish and it was yummy. 
A very good side dish for lunch/dinner.

Here is my take on this Goan dish

Method

1. Make a marinade of 1 small onion, 2 inch ginger, 4-5 garlic pods, 3 green chillies, juice of 1 lemon and salt. 
2. Marinate 500 gms of chicken(I used chicken with bone) in this marinade for atleast 1 hour.
3. Make a spice powder by dry roasting 1 tsp cumin seeds, 2 tsp coriander seeds, 1 inch cinnamon, 3-4 cardamoms, 4 cloves, 4 dry red chillies on a hot tawa till they leave out an aroma. Cool the spices and then pound them or grind them to a fine powder. Keep aside
4. Take a non stick pan and add 2 tbsp ghee. Fry the marinated chicken till golden brown and almost 80% cooked. See to it that the heat if maintained at all times and all the chicken pieces are fried well.
5. Cut 2 onions into cubes and separate the florets and add to the chicken
6. Add the spice powder to the chicken. Add 1 tbsp of tomato puree and mix well. Add ghee if needed.
7. Add 1 tsp of sugar and adjust the salt. Add 1 tsp of vinegar to add some acidity to the dish.
8. Mix well, garnish with chopped coriander and serve hot. This goes well with chapatis as well as a side dish.

We have a lot of Tulu friends and this is one dish I love in their cuisine. Very elaborate dish but is so good that I dont mind spending the extra time in kitchen to cook it.
Cooked it recently for one special set of friends who love Mangalorean cuisine. 




Method

1. Clean and cut 1 kg chicken pieces into cube sized pieces along with the bone and keep aside.
2. In a pressure cooker, take 2 tbsp oil and heat. When hot, add 1 tsp mustard seeds, 1/2 tsp jeera seeds and when they splutter add 5/6 sprigs of curry leaves. The curry leaves give a distinct flavor to this dish and hence feel free to go heavy on them
3. Now after sauteeing it for 2-3 mins, add 1 finely chopped onion and some salt. Saute the onion till it is pinkish in color.
4. Now add the chicken and saute it well. 
5. As the chicken is cooking, dry roast 1 tsp coriander seeds, 7-8 dried red chillies, 10 pepper corns, 5-6 garlic pods, 1 inch dalchini, 1/2 tsp jeera, 4-5 cloves, 1/2 tsp khus khus(poppy seeds) with 2 tsp of onion and 2 tsp of grated coconut till the aroma of the spices fills up your kitchen. Let this cook for some time and then grind it to a coarse paste in the grinder.
6. Add this to the chicken, mix well  and pressure cook it for 1 whistle. Pressure cooking though not the best way to cook meat, is the easiest and hence I took this option. You can just cover the pan with a lid and cook for 15-20 mins till chicken is cooked. Adjust the water according to the consistency you want. I like it to have some gravy so that it goes well with chapatis.
7. Now again dry roast, 1 cup grated coconut, pinch of haldi and 5-6 pods of garlic and 1/2 tsp jeera till coconut is slightly brown. Grind this to a coarse paste
8. Add it to the chicken when chicken is almost done. Mix well and cook for 3-4 mins with lid on. You can add some more curry leaves for additional flavors.
9. You can serve this with chappatis, hot neer dosas or in this case we made Rice Rotis (Tandlachi Bhakri). Here is the recipe of these awesome Rice Rotis 

Chicken Vindaloo is a Goan dish which proudly sits on the menus of many famous Indian restaurants abroad, next to the Indian Chicken curry. I have been wanting to cook this dish for long. Recently saw this in dish being featured again in one of my favorite shows "Twist of Taste - Coastal curries" by Vikas Khanna and that spurred me to find the best recipe online and cook it.

Just finished cooking this dish and must say its a beautiful dish. The tanginess of the vinegar dominates; followed by the sweetness from the caramalised onions and jaggery and the spiciness of the chillies.

History has it that this is a Portuguese dish which means Wine, Garlic and Pork (http://en.wikipedia.org/wiki/Vindaloo). The original dish has no "aloo" or potatoes but I found many recipes online with potatoes. Decided to cook mine without potatoes or tomatoes. So this recipe has just the goodness of chicken with onions, vinegar and spices.

Here is my version of Chicken Vindaloo.

Method

1. Dry roast 2 tsp coriander seeds, 1 tsp cumin seeds,1/2 tsp fenugreed seeds,  7-8 dried red chillies (I used Byadgi chillies), 1 tsp pepper seeds, 1 bay leaf, 2 inch cinnamon, 2 cardamoms, 4-5 garlic pods, 1/2 inch of ginger for 2 mins on a low flame ensuring you dont char out the spices. Cool these spices and then grind them to a fine powder in the mixie.
   
2. Marinate 750 gms of chicken with the spice mixture, salt, 1/2 tsp turmeric and 4 tbsp white vinegar. Add 1 tsp of grated jaggery and mix well. Let it rest on the kitchen counter for 3-4 hours. You can also leave the marinade overnight.
3. Now take a pan and add 2 tbsp ghee to it. Once the ghee is hot, add 1 tsp of mustard seeds. 
4. When the seeds start spluttering, add 3-4 cloves. Now add 3 finely chopped medium sized onions. Add some salt and start sweating the onion till it is brown. finely grate 3-4 garlic pods and another 1/2 inch ginger into the pan and saute for another minute
5. Now add the marinated chicken and saute it for 7-8 mins.
6. Add 2 cups of water and let it cook with lid on for 30 mins on a low flame. Keep stirring occasionally. When the chicken is cooked, open the lid and cook for another 10 mins for the water to evaporate
7. You will be left with a fine thick gravy. Garnish it with finely chopped coriander leaves and serve with rotis or rice.

Felt like cooking a simple lunch today. Did not want to spend too much time in the kitchen and yet wanted to eat something tasty. 
Here is my quick and easy recipe which doesnt take more than 15 mins of cooking time.



Method

1. Clean and pat dry 2 chicken breasts. Cut them into 2 layers horizontally if too thick
2. Take 1 tbsp of olive oil, add some pepper powder and 1 tsp lemon juice. Adjust the salt and marinate the chicken for 30 mins.
3. Take a pan and add 2 tbsp of butter into it. When the butter starts frothing, add 2 pods of crushed garlic. Add the chicken breasts to the hot pan and let it cook on each side for 2 mins on a medium flame. 
4. Add some water (you can add chicken stock for added taste) to the pan to get a good buttery sauce.
5. Add freshly chopped basil to the pan and cook the chicken for another 2 mins each side.
6. Serve chicken with the sauce poured over the top.

Tried this awesome Chicken with dried red chillies in Singapore and decided to recreate it.This is my own version which is a mish mash of a few recipes I found online.



Method

1. Marinate 500 gms of chicken with bones with 2 tsp soya sauce, 3 garlic cloves peeled and grated, 1 tsp red chilli sauce, 1 tsp vinegar, 1 tsp pepper powder 1 tsp honey and salt and keep aside for an hour.
2. Take 2 tsbp olive oil in a pan and heat it. When hot, deep fry 10 dried red chillies and keep aside. In the same oil deep fry 1 inch ginger which is cut into long thin slices and keep aside. Fry handful of peanuts and keep aside
3. In the same oil, sear the chicken in batches along with the marinade till they are almost cooked. 
4. Make a mixture of 1 tsp soya sauce, 1/2 tsp red chilli sauce, pepper, 1/2 tsp honey and 1/2 tsp vinegar or according to your taste, add 1 tsp of cornflour and keep it aside. 
5. Add back the chillies, ginger and peanuts and the above marinade. Mix well and stir fry for 5 more minutes. Garnish with spring onions cut into long thin slices.

Decided to cook some boneless chicken for dinner...thought that I should cook something low fat. Decided to use Dahi for the gravy and came up with this dish. 
Pretty simple dish to cook - The flavors of the dahi, capsicum and kasoori methi go very well in making this a very tasty dish.



Method

1. Take 2 cups of dahi. Mix 2 green chillies slit finely. Add 1 tsp cumin powder, 1 tsp garam masala, 1-2 tsp chilli powder, 1 tsp ginger garlic paste, pinch of haldi, a pinch of kasoori methi and salt.
2. Mix 500 gms of boneless chicken in this marinade and set aside for atleast 30 mins.
3. In a hot pan, add 2 tsp oil. When its hot, add 1 tsp cumin seeds. When they start spluttering, add 2 finely chopped onions. Fry well. Add 2-3 finely chopped garlic cloves.
4. When onion is translucent, add 2 finely chopped tomatoes. 
5. When the tomatoes are soft, add the above marinade with the chicken. 
6. Cover and cook on a slow flame till the chicken is cooked. When chicken is 80% done, add finely cubed capsicum. Cover and cook for a few more minutes.
7. You can adjust the consistency of the gravy according to your taste. You can open the lid and let all gravy cook till its dry if you want less gravy. I added a pinch of sugar to balance the tanginess.
8. Garnish with coriander leaves and kasoori methi and serve with chapatis or rice.

I like Onions with my chicken and hence decided to cook this Murgh Do Pyazza today. This dish is so called because you add a lot of onions to the gravy. The gravy is very rich and goes perfectly with both Roti and Rice.



Method

1. Clean and cut 500 gms chicken into pieces and marinate with freshly grated 1 inch ginger and 3-4 pods of garlic, some salt and 1 tsp red chilli powder.
2. Finely chop 1 large onion and cut another large onion into cubes. Separate the onion layers and keep aside. Blend 2 tomatoes in the mixer to a fine puree.
3. Heat 1 tbsp ghee or oil in a pan. I added ghee for extra taste. Add 1 tsp ginger paste and 1 tsp garlic paste (I again grated ginger and garlic into a pan directly.
4. When it turns brown, add finely chopped onions. Add a pinch of salt and cook till it turns brown. Now add tomato puree and saute for 5 mins.
5. Meanwhile, take 2 tbsp yoghurt in a bowl, add pinch of turmeric and 1 tsp red chilli powder, 1 tsp coriander powder and 1 tsp cumin powder, 1 tsp garam masala powder and mix well. Add this to the pan and saute well till the smell of raw spices is gone.
6. Add the chicken pieces,and the cubed onions and mix well, add water according to the consistency you like. I added 1 cup of water and mix well.
7. Cover and cook for 20 mins on a small flame.

The chicken do pyaza is ready to eat. You can garnish it with kasoori methi leaves and coriander leaves before serving.

This is a dish we ate in London  at Wagamama - a Japanese chain in UK. This dish was highly recommended by friends and we really liked it prolly because it was very close to Indian cuisine. 

Last week felt a craving for this dish and decided to look for the recipe online. Surprisingly the recipe seems to be well guarded - very few  food sites had this recipe and they all looked like copy paste of the same recipe.

There are 3 parts to this recipe Curry, Rice and Fried Chicken all of which need to be made in parallel so that they can be served hot.

Method

1. Cook Basmati rice after soaking it in water. Keep aside
2. For the curry: 
1. Heat 1 tbsp oil in a pan. Add 2 medium sized onions finely sliced to the oil and saute. Add 4-5 garlic pods, 1/2 inch of ginger finely chopped and saute. 
2. Add 1 tbsp flour and 1 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp chilli flakes  and 1 tsp garam masala powder. Saute it for 1 min. 
3. Add 1 tbsp tomato puree and saute well. Cool this mixture and grind it for a fine consistency.
4. Put this paste back in the pan. Gradually add in 1/2 lt water, 1 bay leaf and add 1 to 2 tsp soya sauce and mix well. Slowly bring to the boil.
5. Cook for 20 mins on a slow flame and cook till the sauce thickens. You can add more garam masala for additional flavor. Remove from flame and keep aside
3. For the Fried Chicken -Cut boneless chicken into 1 inch cubes. Marinate them with lemon juice, salt and pepper and set aside for 20 mins. 
4. Take 3 bowls, add 1 tbsp flour (maida) in one, 1 egg (beat it so that the egg yolk and the whites mix well) in second bowl and bread crumbs in the third.
5. Heat oil in a pan for deep frying. Now take the chicken, coat it with maida, dip it in the egg and then coat it well with bread crumbs on all sides. Drop it in the oil and fry on medium flame till brown.
6. Drain and keep aside
7. Plate the rice and  the fried chicken and pour gravy on them and serve hot. 

Tasted this soup in a restaurant and really liked it. Decided to give it a try. Took the cream of Chicken Tomato recipe and then added the fried okra to try and replicate what I ate at the restaurant. It came pretty close to what I had set out to achieve. Yummy soup - must try!





Method

1. Melt 1 tbsp butter/olive oil  in a heavy bottomed pan. Add 1 bay leaf to the hot oil/butter.
2. Add 2-3 pods of thinly sliced garlic and fry them slightly. Add 2 thinly diced carrots and saute till partially cooked.
3. Add 10-12 mushrooms finely chopped and saute. Add salt and pepper.
4. Add  4 tomatoes thinly sliced, 3-4 cups water and let the whole mixture boil for 20-30 mins on a slow flame. Also add chicken pieces(bigger ones) to the mixture. 
5. Remove from flame, let it cool and then remove the chicken pieces aside. Blend the tomato, carrot and mushroom mixture in a grinder. Strain it for smoother texture and then again put it on the flame for cooking
6. Shred the boiled chicken and add it to the soup. Let it boil again.
7. Add pepper, adjust the salt and you can also add oregano/italian seasoning for additional taste
8. Pour in 1 to 2 tbsp of cream to the soup and keep aside
9. Thinly slice okra (bhindi) and deep fry it in oil. You can also deep fry bread crumbs sliced into cubes.
10. Serve the soup with fried bhindi topping and bread crumbs.

Tried this recipe from vahrevah.com last Saturday when friends Preeti Patil and Jay came over. This starter with its south indian flavors was a hit with them..
Very easy to cook and the key is in cooking the chicken till it is browned well. 

I have tried a lot of recipes from vahrevah and somehow they have always turned out well..so now I am hooked on to the Sanjay Thumma's video stream on youtube



Method
1. Marinate 1/2 kg chicken on the bone with 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp ginger garlic paste and salt to taste. Keep this aside for at least 2 hrs before cooking
2. Take 2 tsp oil in a pan and heat it. When hot, add 1 tsp cumin seeds and saute till it is brown. I also added 1/2 tsp shahi jeera seeds for additional taste. Add 1 finely chopped onion, a pinch of salt and saute. When the onion is pink, add 1 sprig of curry leaves and saute.
3. Now add the chicken and mix well. Cover and cook the chicken on a low flame till about 80% done. This should take around 20 mins
4. Remove the lid and saute to remove the water that must have accumulated. Add 2 tsp vinegar and 1 tsp freshly crushed pepper powder. Keep sauteing in the process browning the chicken. Finally add 1 tsp garam masala powder and mix well. Remove from heat when you think the chicken is well cooked
5. Garnish with coriander  and serve hot as a starter or a side dish.

Last week, I had lunch with some colleagues at Rayalseema Ruchulu - one of my favorite Andhra cuisine restaurant. We ordered Chicken curry the Seema style and the gravy was spicy and extremely tasty. Wanted to try the recipe and was searching online yesterday. Surprisingly found out that the restaurant themselves have put up a few recipes online. Cooked this dish and it did not even take me a total of 30 mins of cooking time, chopping included. Highly recommended for everyone who loves South Indian flavours.



Method
1. Marinate 1/2 kg chicken with 1 tsp ginger garlic paste, 1/2 tsp turmeric, salt and 1 tsp chilli powder for atleast an hour before cooking. I added 2 tsp curd to the marinade though this was not part of the recipe.

2. Heat 1 tbsp oil in a pan. When hot, add 1 sprig of curry leaves and fry them till they are crisp. Now add 2 medium onions finely chopped and fry them till they are brown in color.
3. Add marinated chicken pieces and fry until chicken looses its pink colour. Add 1 tsp garam masala powder, 1 tsp red chilli powder and fry the same. You can give the chilli powder a miss if you dont like your gravy too spicy.

4. Add 1 cup water and bring to boil. Cook the chicken pieces for another 15 mins on slow flame with lid covered or till its cooked.  Keep stirring all the while. Adjust the water according to the consistency you want.
5. Adjust the salt if needed. Garnish with coriander leaves and serve

Came across this interesting recipe on a youtube video last Sunday and decided to cook it. This is probably a Hyderabadi dish because the fried onion, curd and mint combination is something I see a lot in Hyderabadi cuisine. I am glad I cooked this dish because not only was it very easy, but also the richness of the dish makes it a very good dish to cook when you have guests over.




Method
1. Take a non stick pan and add 1 tbsp oil. When the oil is hot, add 2 medium sized onion juliennes and saute till brown.
2. When onions are brown, add 2 tsp of ginger garlic paste and saute. Add handful of curry leaves and saute. Add 1 tsp coriander powder, 1 tsp cumin powder, pinch of turmeric, salt and saute till the spices are well cooked. Sprinkle some water if the spices are getting charred.
3. Add 1/2 kg chicken and mix well. Saute for 3-4 mins. Add 1 cup of yogurt to the chicken and mix well.
4. Make a fine paste of 1 cup of coriander, 1/2 cup of mint, 3-4 green chillies and 1 tbsp of grated coconut with little water. Add this to the chicken and mix it well.
5. Add 1 cup of water and cover and cook for 20 mins or till the chicken is well cooked
6. Add cream if you want a richer gravy and a pinch of garam masala before taking it off from the stove

Serve hot with chappatis.

I had always heard of ghee roast but never tasted it. Decided to cook it finally and it did turn out well. Extremely spicy, hot and tasty :)

Method

1. Marinate 1/2 kg chicken with 1 tsp turmeric powder, juice of 1 lemon, 1 tsp chilli powder, salt and 2 tbsp curd. Keep aside for at least 1 hour.

2. Take a pan and dry roast 3-4 red chillies, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp pepper corns, pinch of fenugreek seeds and grind along with 6-7 garlic flakes and 1 marble sized ball of tamarind.

 3. Place a large pan and add 1 tbsp ghee. Add all the marinated chicken once the ghee is hot and saute for a min. Add the masala paste and fry till the chicken is coated. Add more ghee if you like it. Adjust the salt and let it cook on a slow flame. You can add a pinch of sugar if you like
4.Take of the flame and serve as a side dish.

The usual chicken gravy recipe with onion and tomato paste. Very easy to cook, this spicy chicken gravy is ready in less than 45 mins.. You can hardly go wrong with this recipe.

Method

1. Clean and chop about 500 gms of boneless chicken. Add salt and set aside.
2. Roughly chop 3 medium sized onions. Blend in a mixie with about 7-8 pods of garlic and 1 inch ginger till you get a fine paste and keep aside. Blend 2 tomatoes in the same mixie and keep aside
3. Add 1 tsp cumin seeds, 1 inch cinnamon, 5-6 cloves, 2 tsp coriander powder, 2 tsp chilli powder, 1 cardamom and blend in the mixie to a coarse powder. You can add some salt if you need to add some volume to blend.
4. In a pan, add 1 tbsp oil.  Add the coarse masala powder and saute till you can smell the aroma of the spices. Now add the the onion paste and saute till golden brown. Since the onion was blended raw, you need to ensure that you saute for a longer while till the raw smell of onions is gone. 
5. Add the tomato paste and some turmeric and again saute till the tomatoes are cooked. Add additional chilli powder if you want a spicy gravy.
6.  Add chicken and coat it with sauce. Add 2 cups of water and mix well. Now cover with a lid and let the chicken cook for 15-20 mins on a slow flame. Keep stirring in between and cook till chicken is tender.
7. Adjust the salt. Add 1 tsp of garam masala powder. Garnish with coriander leaves. Squeeze some lemon juice on the gravy and serve with rotis.

I had seen this episode of Chak Le India - Kachcha Raasta long back and had noted down the recipe. I like Aditya Bal's style of cooking where I see him char the aromatics regularly. This reduces cooking time and also gives a good consistency to the gravy.
Wanted to cook something quickly today and hence decided to try this recipe. The dish was amazingly tasty and ready in less than a hours time. 




Method
1. Take 250 gms of chicken, clean and keep aside. I used boneless chicken but you can use one with bones too. Marinate the chicken with 1 tsp turmeric powder, 1 tsp oil and salt and keep aside
2. Char the aromatics a la Aditya Bal - 2 medium sized onions cut into cubes, 5-6 garlic pods, 1 inch ginger, 2-3 green chillies and 1 bunch of chopped coriander leaves and stalks. Saute this well till the onions are slightly browned and the raw taste of the aromatics is gone. Keep aside
3. Now dry roast the 7-8  cloves, 2-3 cardamom pods, 7-8  black peppercorns, 1 tsp coriander seeds, 1 tsp cumin seeds and 1 inch of cinnamon for 2 mins. 

4. Grind the dry roasted spices to a nice powder. Add the charred aromatics and again grind to a fine paste. Aditya Bal generally uses a mortar and pestle to grind the spices, but I used the mixer grinder to save on time. Add the paste to the marinated chicken. Add 3 tbsp curd to the chicken and mix well and keep aside. 

5. Take a pan and add 2 tsp oil. Add 2-3 green cardamoms and saute. Add a handful of raisins and saute again. Now add the marinated chicken and mix well. I added 1 cup of water but you can add water according to your preference. Adjust the salt.

6. Cover, simmer and cook for 20 mins. 

Came across this recipe on Food Network that I have subscribed to and had to try it from the moment I had seen it. Finally tried it today and it was as tasty as it looked.
Here is my version


Method
1. For the marination, take a bowl. Add 2 tsp of olive oil, 1 tsp red chilli powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, freshly ground pepper, some red chilli flakes, and 2 grated garlic cloves. Add 2 tsp of lime juice, salt and mix well. Marinate 250 gms of Breasts of chicken with the mixture. You can choose to butterfly the chicken as mentioned in the above recipe but I did not do that - I just cut the chicken into smaller pieces. Leave aside for 2 hours.
2. Make the salsa with 2 tsp olive oil, 2 tomatoes, 1 onion, 1/2 capsicum finely chopped. Add 2 tsp lime juice, salt and refrigerate.
3. After 2 hours, grill the chicken. I just chose to fry the chicken on a pan with olive oil on low heat , turning on both sides till cooked.
4. Serve hot with the salsa on top of each piece. You can garnish with freshly ground pepper and red chilli flakes.