Chicken Vindaloo

Preperation Time: 30-40 min

Ingredients:

Chicken breast - 4 nos

Tomato Paste - 1 tbsp

Cummin Pwdr - 1/2 tsp

Chilli Pwdr - 1 tsp

Coriander Pwdr - 1 tsp

Ginger garlic paste - 2 tsp

Black Pepper pwdr - 1/2 tsp

Vinegar - 1 tsp

Fenugreek pwdr - a pinch

Coriander leaves for garnish

Oil - 2 tsp

Salt for taste

Preperation Method:

1) Cut chicken into medim sized pieces.

2) Heat oil in a pan and fry onions until they turn brown in color. Move these onions to a kitchen towel to remove the excess oil.

3) Heat little bit oil in a pan and slightly roast all the powders and ginger garlic paste.

4) Blend the spice mix in water and make a smooth paste. Marinate the chicken pieces using this spice mix paste. Keep aside for 30 min.

5) Blend the fried onions with vinegar and make a smooth paste. Keep it aside.

6) Heat a thick pan and add the marinated chicken to it. Start cooking it in the covered pan in medium heat.

7) Add the tomato paste and onion paste to the pan and mix well. Cook until the chicken is completely cooked and the gravy is thick.

8) Garnish with coriander leaves and serve with Chapati/Roti :-

Chicken Bharta

Preperation Time: 40-45 min

Ingredients:
Chicken (Boneless) - 1 lb
Onion - 3
Green Chillies - 2
Red Chilli - 1 tsp
Jeera Pwdr - 1/2 tsp
Kasoori Methi - 1/4 tsp
Turmeric Pwdr - 1/2 tsp
Corinader Pwdr - 3/4 tsp
Garam Masala - 3/4 tsp
Tomato paste - 2 tbsp
Tomato - 1
Ginger - 3/4 tbsp
Garlic - 4
Cashews - 20
Cilantro
Water - 1/2 cup
Salt for taste
Oil

Preperation Method:
1) Boil water in a vessel. Add cashews and allow it to boil slightly. Keep aside.
2) Heat oil in a pan. Add ginger, garlic and saute for a minute. Add 1 onion t the pan and saute for a minute until onion turns light brown in color.
3) Add 1/4 tsp's each of turmeric pwr, red chilli pwdr and coriander pwdr and fry for a minute.
4) Add tomatoes and allow it to cook for a minute.
5) Grind items in the pan and cashews into a fine paste.
6) Cut chicken into very small pieces.
7) Heat oil in a pan. Add the chicken pieces, mix well for 2 minutes. Add balance chopped onions and green chillies to the pan and mix well.
8) Saute well until everything in the pan turns light brown in color. Make sure the water within the chicken pieces is dried off completely when frying.
9) Add balance red chilli pwdr, garam masala, jeera pwdr, kasoori methi to the pan and mix well. Allow the contents to cook for 2-3 minutes.
10) Add the tomato paste to the pan and saute the contents for another 2-3 minutes.
11) Now add the ground paste to the pan and mix well so that chicken gets coated well with all the contents.
12) Add 1/2 cup of water, mix well and allow the contents to boil.

Garnish with Corinader leaves and serve Chicken Bharta with Chapathi/Roti :-

Chicken Masala

Preperation Time: 25-30 min

Ingredients:
Chicken - 1/2 kg
Onion - 2 big
Tomato - 2
Potato - 1 small
Green Chilli - 4
Dry Red Chilli - 5
Cloves - 4
Pepper Seed - 5 nos
Cinnamon Stick - 2 inch sticks - 2 nos
Fennel Seeds - 1 1/2 tbsp
Garlic - 1 tbsp
Ginger - 1 tbsp
Turmeric Pwdr - 1/2 tsp
Red Chilli Pwdr - 1 tbsp
Coriander Pwdr - 1 1/2 tbsp
Chicken Masala - 2 tbsp
Salt for Taste
Oil

Preperation Method:
1) Cut the chicken into medium sized pieces.
2) Cut the onion and tomato into long thin slices. Also cut the potato into small cubes.
3) Dry fry cloves, cinnamon, fenugreek seeds, ginger, garlic, pepper, dry red chillies and turmeric powder for 3-5 minutes.
4) Grind this mix into a fine paste. (add little bit water while grinding to make the paste).
5) Heat oil in a wok. Add green chilli and onion and fry until onion turns golden brown in color.
6) Add tomatoes and fry until tomatoes become tender and starts to melt. Keep this mix aside.
7) Add all powders into the same wok (this way we can use the same oil again). Add the ground masala mix to it. Fry this mix well for 2-3 minutes.
8) Add the potatoes and chicken pieces to this and mix well. Make sure that the potato and chicken pieces are coated well with the powders and masala.
9) Add little bit water to the work. Boil the mix in low flame for 15-20 minutes. (Make sure that you add low amount of water since chicken pieces will already have water in them). Remove the chicken masala from the heat when the gravy becomes semi thick.
10) Granish with some coriander leaves.

Chicken Butter Fry

Preperation Time: 25-30 min

Ingredients:
Chicken (Boneless) - 1/4 kg
Butter - 1/2 stick (2 tbsp)
Red Chilli Pwdr - 1/2 tbsp
Coriander Pwdr - 1/2 tbsp
Chicken Masala - 1/2 tsp
Tandoori Chicken Masala - 1/2 tsp
Garam Masala - a pinch
Turmeric Pwdr - a pinch
Salt for taste
Oil for frying

Preperation Method:
1) Cut the chicken into small pieces. Marinate the pieces with all powders and salt and keep aside for 30 minutes.
2) Heat oil in a pan. Add butter to the pan. Put the chicken pieces into the pan and fry until the pieces turn golden bown in color.
3) Chicken Butter fry is ready.. Can be served as a starter dish also :-

Chicken Varutharachathu

Preperation Time: 40-45 min

Ingredients
Chicken (with bone) - 1/2 kg
Coconut - 1 cup
Onion - 2 nos
Tomato - 1
Green Chilli - 4 nos
Ginger (smashed) - 1 tsp
Garlic (smashed) - 1 tsp
Cinnamon - 2.5-3 inch length stick
Cloves - 4 nos
Fennel Seeds - 1 1/2 tbsp
Shellots - 1 tbsp
Garlic - 1 no
Red Chilli pwdr - 1 1/4 tsp
Corinader pwdr - 2 1/2 tsp
Turmeric pwdr - 1/2 tsp
Chicken Masala - 3 1/2 tsp
Fennel Seeds pwdr - 1/2 tsp
Water - 1 cup
Oil
Salt for taste

Preperation Method

1) Take a pan and add coconut, cinnamon, cloves, fennel seeds, shellots, garlic to it.
2) Continously saute these on medium flame until the mix turns brown in color.
3) Add 1 tsp red chilli pwdr, 2 tsp corinader pwdr, 1/4 tsp turmeric and saute until the mix turns dark brown in color. Keep this aside and allow the mix to cool.

4) Grind the mix into a fine paste.
5) Heat oil in a pan and add onion, green chillies, smashed ginger, garlic and saute until color changes to golden brown.
6) Add tomatoes and saute until tomatoes melt.
7) Add all remaining powders, chicken, salt and water to the pan and mix well.
8) Add the ground coconut mix and saute for 2 min.
9) Cover the lid and allow it to cook for 7-10 min.

Spicy chicken curry is ready now.. Serve hot with Roti/Chapati.. :-

Pepper Chicken (Gravy)

vvvv

ffffffff
Preperation Time : 30-45 min
eeeeeeeee
Ingredients:
Chicken - 1kg

Onion - 3 (big)

Tomato - 2

Ginger Garlic paste - 2 tbsp

Fennel seeds pwdr - 2 tsp

Garam Masala -1 tsp

Red chilly pwdr - 3 tsp

Cummin seed pwdr - 1 tsp

Turmeric pwdr - 1/2 tsp

Pepper pwdr - 2-4 tsp

Coriander pwdr - 2 1/2 tsp

Coriander leaves - 1/2 cup
Oil
Salt for taste
ffffffffffffffffff
Preperation Method:
1) Heat oil in a pan. Add ginger garlic paste and saute for a minute.

2) Add finely chopped onions and allow it to fry until onions turn golden brown in color.

3) Add fennel seed pwdr, garam masala, red chilly pwdr, turmeric pwdr and mix well.

4) Add chicken pieces, mix well and cover with a lid. Allow the chicken pieces to cook.

5) After 5 minutes, add cummin pwdr, coriander pwdr and pepper pwdr.

6) When the chicken is half cooked, add coriander leaves and tomatoes and mix well.

7) Cover the pan and let the chicken cook well.

Note:- If you want to make dry pepper chicken, then do not use water at all while cooking..