KERALA STYLE CHICKEN CURRY WITH COCONUT MILK

Ingredients to marinate

1 1/2 lbs chicken thighs boneless and skinless
1/2 tsp black pepper powder
1 tsp turmeric powder
1 tsp white vinegar
1 tsp salt

To be crushed together

10 pearl onions peeled
5 cloves garlic peeled
2 inch piece ginger
1/2 tsp fennel seeds

Other ingredients

2 tbsp coconut oil
2 small red onion chopped
10 curry leaves
3-4 green chillies slit lenghtwise
1 medium potato cubed
2 medium tomatoes chopped
1/2 tsp turmeric powder
1/2 tbsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
1/2 tsp red chillie powder
salt to taste
1/2 can unsweetened coconut milk

Method 

Marinate the chicken pieces in black pepper, turmeric powder, white vinegar ans salt for 30 minutes.

Crush together pearl onions, ginger, garlic, fennel seeds in mortar and pestle to coarse paste.

Heat coconut oil in kadhai. Add chopped onions , curry leaves, green chilli and saute until onion turns brown.

Add turmeric powder, coriander powder, cumin powder, chilli powder, garam masala. Saute for few seconds.

Add crushed paste of onion , and ginger garlic and saute till raw smell of ginger garlic disappears.

Add chopped tomatoes and cook till tomatoes soften. Now add marinate chicken pieces and cubed potatoes along with 1/3 cup water. 

add salt and cover and cook over medium high heat till chicken cooks through.

Remove lid and cook until curry becomes thick.

Heat coconut oil in small pan, ad pearl onions, curry leaves saute and pour this over chicken curry.

Serve hot with rotis or rice.

NADAN CHICKEN ROAST

Ingredients

1/2 kg Chicken pieces 

3 nos onion 
2 tomatoes 
2green chillies 
few curry leaves 
coriander leaves few chopped
1 tsp garlic paste 
1 tsp ginger paste 
2 tsp lemon juice 
1/2 tsp turmeric powder 
2 tsp chilly powder  or as desired
1/2 tsp garam masala powder 
pepper powder as per taste
coconut oil
salt

Method

Marinate chicken with chilly powder, turmeric powder, salt, garlic and ginger paste,lemon juice and half of garam masala.

Shallow fry these chicken pieces after kept for half an hour.
Remove the chicken pieces from the pan when it turned red out side.
Saute finely chopped onion in the same oil used for frying chicken.
When onions are sauteed well and about red in color, add finely chopped tomatoes.
Saute until it is mashed well.
Add pepper powder and remaining garam masala powder.
Put chicken pieces in this and mix well.
Add enough salt too.
Reduce heat to a very low flame, place the lid and cook the chicken for some time.
You have to stirr this occasionally to prevent this from sticking to the pan.
After few minutes , the masala covers chicken pieces, the add green chilly slits,curry leaves and coriander leaves.
Stir well and remove from fire.
Serve hot!!

CHICKEN BIRYANI

Ingredients

1 kg chicken
4 cups biryani rice
4 nos onion , finely sliced
1 inch piece ginger
8 cloves garlic
4 nos green chillies
2 nos tomato
1/2 cup yoghurt
1/2 tbsp chilli powder
3 tbsp coriander powder
pinch turmeric
1/2 tsp garam masala
3 piece cinnamon
5-9 nos cloves
5 nos cardamom
4 sprigs coriander leave
4 leaves mint
3 tbsp coconut oil
salt to taste
15 nos cashews
15 nos raisins
3 tbsp ghee

Method

Wash biryani rice , soak in water for 30 minutes and drain it well.
Grind ginger, garlic, green chilli to a paste. Add curd and salt to this paste. Marinate chicken pieces with this paste for 1 hour.
Now prepare garnish for biryani. - Heat 1 tbsp ghee in a vessel, fry cashew nut, raisins and 1 finely sliced onion till golden brown and keep aside.  ( while frying onions , when its almost done , add 1 tsp sugar so that fried onion remain crisp throughout)
Heat 3 tbsp coconut oil in  vessel, put remaining onion and salt to taste.
Saute untill golden brown. Reduce flame , add chilli, coriander, turmeric, garam masala powders. Stir it for 2 minutes. Add slicetomatoess and saute for few minutes.
To this add marinated chicken pieceanddn stir it well . Add 1 cup water and cook untill done.
Heat 1 tbsp of gee in other vessel  , put cinnamon, cloves, cardomom, and stir it. Put drained rice and stir for 2 minutes.
Pour water and salt salt as needed. Cook it until 3/4 done and drain the water.
Spread evenly 1 tbsp ghee in a vessel and layer it with rice and cooked chiken. Arrange in such a way that bottom and top layers have rice.
Garnish each layer wit onion, cashew, raisin, finely chopped coriander and mint leaves.
Pout 1 tbsp ghee on top of chicken biryani. Cover the vessel.
Heat a heavy tawa, put biryani vessel on the tawa and heat it on low flame for 15 minutes.
Turn off flame and leave it for 15 minutes.( instead of cooking on tawa, you can also cook in preheated oven)
Serve chicken biryani hot with salad, pappad, pickle.

Cajun Honey Lime Chicken

Ingredients

3 pounds chicken wings
1/3 cup Cajun seasoning
1 cup BBQ sauce
2 tbsp Honey
1 tbsp Sriracha sauce
1 fresh lime

Method

Preheat the oven to 350 degrees. Spray baking sheets with cooking spray.Place chicken wings on baking sheet in a single layer, without crowding. Sprinkle each wing liberally with Cajun seasoning.
Bake on middle rack of the 350 degree oven for 30 minutes. ( you can also place the chicken in BBQ grill)
While the chicken is baking begin preparing the basting sauce.While uncut, zest the lime until you have 1 tbsp of zest. Cut the lime in half and juice 1/2 of the lime, reserving juice and setting aside the other lime 1/2 for later.
Add the BBQ Sauce, Honey, Sriracha and the juice from 1/2 of the lime to a small bowl. Stir until blended. Set aside.
After 30 minutes, remove the chicken from the oven and baste with 1/2 of the prepared sauce using a basting brush. 
Return the chicken to the oven  for 10 minutes.Remove the chicken from the oven oand baste again with the remaining 1/2 of the basting sauce. 
Return to the oven  for a final 10 minutes to complete cooking and to caramelize the basting sauce on the wings.
Remove the chicken onto a serving tray. Squeeze the juice from remaining 1/2 of lime over the wings and sprinkle the wings with the lime zest. 
Serve hot!

MURGH MAKANI

Ingredients

2 lbs chicken , washed, patted dry and cut into small pieces – (feel free to use chicken with or without bones, chicken thighs or a combination of breast and thighs)
1 tsp red chili powder
1 tbsplemon juice
salt
butter to baste while grilling

For marinade:

3/4 cup plain yogurt, strained/hung or use 1/2 cup Greek yogurt
1.5 tsp kasuri methi/dried fenugreek leaves
1/2 – 1 tsp turmeric
1 tsp garam masala
1.5 ttbsp mustard oil

2 tbsp ginger garlic paste

For the sauce / Makani masala

2 tbsp ginger garlic paste
2-4 fresh green chili pepper, slit
4 tbsp melted butter
4 green cardamoms
1.5 – 2 inch cinnamon sticks
2 cloves
1 black cardamom
1/2 -3/4 tsp methi/fenugreek seeds
3-3.5 cups tomato puree (fresh tomatoes) or canned tomatoes (reduce the amount a little bit here as the water content will be less as compared to the fresh)
1 tbsp red chili powder/cayenne pepper/paprika or to taste
10 almonds, soaked, peeled and made into a paste
1 tsp garam masala

1 tablespoon kasuri methi/dried fenugreek leaves
1/2 tablespoon sugar or honey (you might need to adjust this based on how tart the tomatoes are. The dish will not be sweet. The sweet is used to neutralize the acid)
1/2 cup + 2 tbsp heavy cream

Method:

Apply red chili powder, lemon juice and salt to the chicken and set aside for 20 minutes. This is the first marination.

Combine all ingredients of the second marinade (see ingredient list). Apply this marinade to the chicken and refrigerate for three to four hours; overnight works better.

Put the chicken on  skewers and cook on a grill or a preheated oven  at 400°F,  for about 10 minutes while turning them over mid way. Cook until done. Do not overcook, as the chicken will dry out and get fibrous. Baste it with butter/ghee/oil or marinade if you want, a couple of times while cooking. Set aside once done.

(The chicken may be grilled on a skillet/cast iron pan/grill pan on the stove top  too. Heat the skillet/stove top grill pan and coat it with oil. Place the skewers and cook while turning them around and basting with oil and marinade until done, for about 15 minutes. Remove and set aside.)

Cooking the Sauce:

Heat butter or oil in a thick bottomed pan. Add green cardamoms, black cardamom, cloves and cinnamon.

 Sauté for a couple of minutes  or till they start to sizzle and get fragrant; add the methi/fenugrek seeds. When the methi seeds sizzle, add ginger paste and garlic paste, and the slit green chillies. 

Cook in medium heat for five  to eight minutes; the water from the paste would have evaporated and the ginger garlic paste would have reduced in quantity.

Add tomato puree or paste, red chili powder, and salt. Cook (may partially cover during cooking) at medium heat for about 15 – 20 minutes. The puree will reduce to a thick paste and the oil/ghee will separate from the sides of the pan.

After the tomatoes are cooked down, you might want to blend the cooked sauce (along with all the spices) into a smooth puree, if you want a restaurant like smooth texture for the sauce – especially if you are using fresh tomatoes. return it back to the pan after blending and continue with the rest of the process.

Add 2.5 cups of hot water to the pan (or if you want it less soupy and want the sauce to kind of coat the chicken pieces and have a little bit extra, add less water or simmer for longer time to achieve the pref. consistency as per your taste), add the almond paste and bring to a boil. Reduce heat and simmer for about 15 minutes; add sugar and crushed kasuri methi.

Add cooked grilled chicken pieces. Stir well to combine – the chicken will be well coated with the sauce. Cover and simmer for eight to ten minutes; Lower the heat and add garam masala and the heavy cream. Stir in the cream and simmer at low heat for about five more minutes.

Garnish with fresh cilantro and add a splash of cream before serving.

SIMPLE MASALA CHICKEN

Ingredients

750 gms Chicken 
2 tsp Pav bhaji masala 
4 medium Onions
10-12 cloves Garlic 
3 Green chillies 
1 inch Ginger 
1 1/2 tsp Red chilli powder 
1 tsp Turmeric powder 
1 1/2 tsp Garam masala powder 
1/2 cup Tomato puree 
1 tsp Cumin powder 
1 1/2 tsp Coriander powder 
1 tsp Cumin seeds 
1- 2 tsp Fresh cream 

2 tbsp Oil 

Salt to taste
Fresh coriander sprigs  for garnishing

Method

Heat oil in a non-stick pan. Finely chop onions and add to the pan and sauté till they turn golden.

Grind together garlic, green chillies and ginger with a little water to a coarse paste.
Put chicken pieces in a bowl. Add salt, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon garam masala powder and 1 teaspoon pav bhaji masala and mix well. Set aside to marinate.
Add ground paste to the pan, mix well and sauté for a minute. Add tomato puree, mix well and sauté for a minute.
Add remaining pav bhaji masala, remaining red chilli powder, remaining turmeric powder, cumin powder, coriander powder and remaining garam masala powder, mix well and cook for 2-3 minutes.
Add marinated chicken, mix well and cook. Add salt, mix and cook on high heat for a minute. Cover and cook on low heat till the chicken is fully done.
Dry roast cumin seeds till fragrant.
Add cream to the chicken and mix well. Cook for a minute.
Add cream to the chicken and mix well. Cook for a minute.
Serve hot garnished with coriander sprigs and roasted cumin seeds.

TOMATO - CILANTRO CHICKEN

This recipe popped up when i was searching in Pinterest. I read it and thought of giving it a try. The brown sugar in it was an odd combination so I did'nt add too much of it, but in the end after all the spices blend beautifully , you will say WOW!!!!!

Ingredients

Chicken marinade

2 large boneless, skinless chicken breasts cut into bite-sized pieces

1 tbsp lemon juice

1/2 tsp salt

1 tsp chili powder

Tomato-cilantro sauce

2 medium onions , chopped

1-2 tbsp brown sugar (as per your taste)

1 tbsp minced ginger

2 medium tomatoes, diced

1 bunch of fresh cilantro

4 cloves garlic

1/8 cup lemon juice

3 chillies

1/2 tsp black pepper powder

1/2 tsp red pepper flakes

1/2 tsp cumin seeds

1 tsp turmeric powder

1 tsp ground cardamom

1/3 cp coconut milk

1/2 cup water

1 tbsp water

salt as per taste

3 tbsp Olive oil

Method

Combine all the ingredients under marinade section in a bowl. Cover and refrigerate for 1 hour.

Meanwhile, place cilantro, garlic, chillies, cumin seed, lemon juice and 1 tbsp water in a blender and blend until it forms a paste. Set side.

Heat olive oil in a skillet over medium heat. Add black pepper, pepper flakes and cook for 1 minute.

Add chopped onions and brown sugar to the pan and toss to coat the onions in the spices. Cook for 6-8 minutes or until onions are lightly browned.

Remove the chicken from marinade and add to the pan. Toss to coat with onions and spices and cook until chicken pieces have turned white on all sides.

Reduce heat to medium, add ginger, tomatoes, turmeric powder, cardamom and stir well. Add contents which were blend in it alongwith salt  and cook for 3 minutes.

Pour in coconut milk and water and let it boil slowly. simmer for 10 minutes.

Uncover the pan and taste the sauce. If it is too spicy, add more brown sugar.

HONEY MUSTARD CHICKEN

Ingredients

15 chicken drumsticks4 tbsp honey 2 tbsp mustard powder4 cloves garlic
1 tbsp soy sauce

1 tsp lemon juice

2 tbsp crushed red chillies

2 tbsp butter
Salt as per taste

1 tbsp oil

Method

Place chicken drumsticks in a bowl. 

Add crushed garlic, salt mustard powde, soya sauce, lemon juice, crushed Rd chillies and mix together with your hands.

Cover the bowl and refrigerate to Marinate for an hour or more.

Heat the butter and oil in nonstick pan on medium heat. 

Place drumsticks in single layer . Add 1/2 cup water , cov r and cook till chicken is done. 

Add honey and stir. 

Cook on high heat so that moisture evaporates and sauce covers the drumsticks.
Serve warm.

DHABA CHICKEN CURRY

Ingredients

1 kg chicken drumstick

2 onions chopped finely

2 garlic cloves, minced

1 inch ginger, chopped finely

1 tbsp coriander powder

1/2 tsp cumin powder

1 tsp chilli powder

1/4 tsp cinnamon powder

pinch of cloves powder

pinch of cardomom

1/2 tsp turmeric powder

1 cup tomato sauce

1 cup water

garam masala for sprinkling

salt as per taste

2 tbsp coriander leaves

1/4 cup oil

Method

Heat oil in a kadai, on medium heat.

Add coriander, turmeric,cumin, chili, Cinnamon, cloves, cardamom powders and cook on low heat for 1 minute.

Add chopped onions, ginger, garlic and cook on high heat until mixture is golden brown.

Add tomato sauce and simmer for about 3 minute.

Add chicken pieces and salt and mix well. 

Add water, cover and boil.

Simmer on low heat , until chicken is done.

Sprinkle garam masala and chopped coriander leaves and serve with rice or naan.

TERIYAKI CHICKEN WING

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INGREDIENTS

3 lbs chicken wings , tips removed 

1 cup soya sauce

2/3 cup water

1 cup brown sugar

2 tbsp dry mustard 

1 tbsp grated ginger

3 garlic cloves, minced

Method

Place chicken wings in a large shallow baking pan.

Bring the remaining ingredients to a boil in a saucepan.

Pour marinade over wings and place in 350 degree oven for 30-45 minutes.

Remove from oven and place in a pan. Turn oven to broil and brown until crispy, turning a couple of times.

CHICKEN CURRY PUNJABI STYLE

Ingredients

1 kg chicken drumstick

2 small onions sliced finely

2 tbsp chopped garlic

2 tbsp chopped ginger

3-5 green chillies ,finely chopped

2 tbsp tomato puree

1 tsp cumin seed

1 tsp turmeric powder

2-4 tsp chillipowder (as per your taste)

1-2 tsp pepper powder (optional)

2 tsp garam masla

salt as per taste

2-4 tsp kasuri methi , crushed finely

few coriander leaves 

2 tbsp olive oil or butter

Method

Heat olive oil in a kadai. When it is hot add cumin seeds, chopped garlic and ginger, saute.

Add sliced onions , saute till light brown.  Add chopped chillis and saute.

Add tomato puree and saute till mushy.

Add turmeric powder, chilli powder, pepper powder, crushed fenugreek leaves. , garam masala powder and salt. Saute till raw smell disappears.

Add chicken drumstick and mix well on high flame.

Now lower flame and and  1 glass of water, stir well.

Cover with lid and let it cook on low flame. Keep stirring so that it doesn't burn.

cook until chicken is done and garnish with coriander leaves. 

Yummy dhaba style chicken curry is ready!!!!!! 

CRISPY CHICKEN FRY

This is my Mom's chicken recipe, my son loves this dish .

Ingredients

9-10 chicken Drumstick pieces, skin removed
2 tbsp ginger garlic paste
2 tsp chili powder
2-4 tsp fennel seed powder
2-5 tsp pepper powder (here pepper powder plays an important role than chili powder)
salt as per taste
2-3 tbsp curd
cornflour for coating
oil to deep fry

Method

Pat dry all chicken drumstick pieces .
Mix  gingergarlic paste, curd, chili powder, fennel powder , pepper powder and salt in  a big bowl
Make slits on chicken pieces so that the masala gets into it.
Marinate the chicken with the mixture and set it aside for 24 hours. (the more you keep it long it will taste better)
Take a kadai and pour oil.
Meanwhile take out the marinated chicken drumstick pieces from fridge .
Take cornflour and salt in a big plate and try to roll the chicken pieces one by one into this mixture and keep aside.
Once oil becomes hot, put the chicken pieces one by one in the kadai. and fry on low flame so that the chicken gets cooked very well.
Keep on turning the pieces to evenly fry it.
Take care that the chicken should be fried on very low flame.
Once it is fried , remove it and drain the oil .
Crispy drumsticks are ready to eat.
YUMM!!!!!!!

N.P. -  The quantity of spices entirely depends on your taste buds. It is spicy ......

CHICKEN TIKKA MASALA

Ingredients

1/2 kg boneless chicken pieces cut into bite size pieces

1 tbsp ginger garlic paste

1 small onion finely chopped

2 tomatoes finely chopped or 1 cup tomato purée

1 tsp cumin powder

2 tsp coriander powder

1-2 tsp chilli powder

1/2 cup milk

2 tbsp oil

For marinade

2 tbsp yogurt

1 tbsp ginger garlic paste

1 tsp cumin powder

Salt as per taste

1 tsp garam masala powder

1-2 tsp chilli powder

1/ 2 tsp lemon juice

Method

Marinate chicken with the ingredients and keep aside for 2 hours.

Grill the chicken pieces until done and keep aside.

Heat oil in kadai, add ginger garlic paste, fry until raw smell goes.

Add chopped onions and sauté till brown .

Add tomato puree ans saute for 5 minutes.

Now add cumin powder, coriander powder , chilli powder, salt and sauté till spices coat with onion tomato mixture.

Put grilled chicken pieces into it and sauté well on high heat.

Add milk and stir till thick.

Yummy chicken tikka masala is ready!!!!

P.s. You can add chilli powder according to your spice level. 

This tikka masal tastes even better on the next day.

SAUSAGE MASALA FRY

This recipe of sausages is good as a sandwich filling too. You can also eat this with Chinese fried rice.

 

 

 

Ingredients

5 sausages

1 red bell pepper

1 green bell pepper

1 orange bell pepper

1 can of baby corn drained and rinsed

2 tbsp tomato sauce 

1/2 tsp turmeric powder

1-2 tsp garam masala powder

2 tsp coriander powder

1/2 tsp chilli powder

Salt to taste

Pepper to taste

1 green chilli

2 tbsp oil

Method

 

Heat 1tbsp of oil , add the sausages. Let it brown on both sides. 

Heat oil in a pan, add bell peppers, baby corn sauté till soft and transparent. 

Add turmeric , coriander powder, red chill powder and salt. 

Now add in the chicken sausages to it. Mix well. 

Mix it well so that all spices get coated on sausages.

Add tomato sauce and stir well . 

Yummy sausage masala is ready .

 

ROAST CHICKEN WITH BALSAMIC BELL PEPPERS

Ingredients 

4 pieces skinless chicken breasts

3/4 tsp fennel seeds crushed

5/8 tsp salt divided

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp oregano

2 tbsp olive oil , divided

1 tbsp balsamic vinegar

1cup veg or chicken broth (less sodium)
2 cups thinly sliced red bell pepper
1/2 cup thinly sliced shallots 
1 tbps balsamic vinegar
cooking spray

Method
Preheat oven to 450 F .
Heat a large skillet over medium high.

Combine 1/2 tsp oil ,fennel seeds, 1/4 black pepper, garlic powder and oregano and salt.
Brush chicken with 1 1/2 tsp oil. Sprinkle spice rub over chicken.
Add 1/2 tsp oil to pan. Add chicken and cook for 3 minutes or until browned. 
Turn chicken over, cook for 1 minute. 
Arrange chicken in an 11x7 " baking dish coated with cooking spray. 
Bake at 450 F for 10 minutes or until done. 
Heat remaining olive oil over medium heat, add bell peppers, shallots, saute for 3 minutes.
Stir in broth, scraping pan to loosen browned bits.
Reduce heat, simmer 5 minutes. 
Increase heat to medium high. Stir in balsamic vinegar, salt and pepper.
Cook for 3 minutes. Serve bell pepper mixture over chicken.

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BUFFALO DRUMSTICK

This is a super easy recipe for a weeknight supper. It's a finger food and baked version.
You can also make chicken wings with the same sauce. It's yummmmmmmyyyyy....

Ingredients

Chicken:

8 drumsticks

2 tablespoons vegetable oil

1 teaspoon chili powder

1 teaspoon garlic powder

Salt as per taste
Pepper as per taste

Spicy Sauce:

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup hot sauce

1 tablespoon BBQ sauce

Method

For the chicken: 
Preheat the oven to 375 degrees F. Rinse and pat dry the drumsticks.
Mix the oil, chili powder, garlic powder, and some salt and pepper in a medium bowl or resealable plastic bag.
Toss the drumsticks in the seasoned oil to coat well.
Bake the drumsticks on a wire rack placed on a baking sheet (so air circulates around chicken) until very tender and the skin is crisp, about 15-20 minutes or until done.

For the spicy sauce:
Mix together the butter, hot sauce and BBQ sauce in a large bowl.

Toss the drumsticks in the spicy sauce until well coated. Place the drumsticks back on the rack and continue baking an additional 10 to 15 minutes.

CHICKEN RUB

This is a rub for chicken when you grill the chicken.

Piri-Piri
2 tsp paprika
1 tsp chilli powder
3 cloves garlic finely chopped
salt as per taste
1 tsp pepper powder
1/2 tsp lemon peel
1/2 tsp dried oregano
1/2 tsp hot sauce

Tabil
1/4 cup coriander seed
2 tbsp cumin seed
1 tbsp caraway seed
2 tbsp chilli flakes
2 tsp garlic powder
roast all the above and grind to fine powder

Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day.

Preheat grill to medium-high heat.

Remove chicken from bags with tongs and drain well. Place on grill, skin side down first, and grill for about 15 minutes on each side turning occasionally until cooked through.

METHI MURG

Ingredients
1/2 kg chicken breast cut into 1/2 inch cubes
1 tsp cumin seeds
1 onion finely chopped
4 cloves garlic crushed
1/2 tsp coriander powder
pinch turmeric
1/2 tsp chilli powder
1 tomato finely chopped
salt as per taste
1 tsp olive oil
1 tsp kasuri methi (dried fenugreek leaves)
2 tsp lemon juice
1 tbsp coriander leaves chopped
2 tbsp yoghurt
2 cloves garlic crushed

Method
Marinate chicken pieces with yoghurt and 2 cloves crushed garlic.
Heat a kadhai,  add olive oil. When oil is hot add cumin seeds. When they sizzle add onion and garlic. Saute till onion turns soft.
Add chicken pieces and stir fry for 5 mins.
Add turmeric, chilli and coriander powder, tomato and salt.
Fry the chicken until chicken gets cooked. Add kasuri methi and lemon juice ans mix well.
Garnish with coriander leaves and serve hot.

CHICKEN BADSHAH

Ingredients
1 tsp gingergarlic paste
1/2 cup yogurt
2 onions finely chopped
2 tsp chilli powder
1/2 tsp turmeric
2 tomatoes chopped
1/2 kg chicken cut into bite size pieces
salt as per taste

Masala
1/2 cup coconut grated
2 cloves
1 tsp peppercorn
2 tsp coriander powder
1 small piece cinnamon stick
1 tsp fennel seeds
4 cashews
coriander leaves

Method
Blend all the above ingredients under masala and keep it aside
Heat a kadhai. Add oil , after it becomes hot add onions and fry it till brown .
Take a bowl add yogurt and gingergarlic paste. Mix it well and pour this to above sauteed onions.
Fry till you get a brown colour. Fry on low flame as yogurt will get curdled.
Add chilli powder, turmeric and fry it.
Add chopped tomatoes and fry till mushy.
Add chicken pieces and salt. Cook till half done.
Now add the masala which is blended and cook for 10-15 mins .
Garnish with coriander leaves.

COONDAPUR CHICKEN

This recipe is very famous in a coastal town in  Karnataka. This Chicken Curry is one of the versatile coastal curies, which goes very well with almost anything, neer dosa, appam, chapati and rice.

Ingredients
2 kg chicken
200 gm dry chilli
2 tbsp coriander seed
1/2 tsp fenugreek seed
1 tbsp cumin
1/2 cup grated coconut
2 onions sliced
1 -2 tomato sliced
10-12 cloves garlic finely chopped
2 inch ginger finely chopped
salt
1 tsp turmeric
2 tsp chicken masala
1 tbsp lemon juice
3 tbsp coriander leaves

Method
Lightly roast dry chilli, coriander, cumin, fenugreek in 1 tsp oil  . Grind all these with coconut to a fine paste with little water.
Heat a pan. Add oil , after it becomes hot put gingerand garlic. Saute it till brown .
Add onions, tomato, chilli, turmeric. Cover with lid and let it cook.
Add chicken pieces , salt and pinch of red food colour . Cover again with lid.
After chicken is half done add ground masala , 1/2 cup water, chicken masala , lemon juice .
After about 5 mins , you can garnish with coriander leaves.