Butter Chicken..

Ingredients

Chicken 1000 gm
Chilly pwdr - 1/2 tsp
Turmeric pwdr – 1/2
Salt to taste
Lime (optional)

Mix all the above ingredients with chicken keep fr few min & deep fry it in hot oil till cooked.Remove from oil & keep it aside.
Now Butter chicken paste..
Onion –1
Tomato - 2
Chilly powder -2
Ginger - a small piece
Garlic - 5-6
Cashew nuts -10-12 (optional)
Tomato ketchup -1 tbsp
Yogurt -1/2 cup

2 step :-.Grind all the above ingredients well.

ready to Cook :-.
Mustard seeds
curry leaves 6-7
Butter - 3 tsp
Double Cream - 1/2 cup

In a pan add butter,Mustard seeds , curry leaves & ground ingredients(step 2) & saute well.
(For perfect Colour :- in a pan heat oil and add 1 1/2tbsp Chilly powder..wait till it get redish in colour than add to cook pan than add fried chicken pieces &cook till done finely Add double cream and Enjoy..:)

Chicken & Potato Curry

Ing:
1 chicken, cut into 8-10 pieces.

Marinate the chicken in:
4 tbsp yoghurt
half tsp ginger paste
half tsp garlic paste
quarter tsp turmeric powder
1 tsp cumin/coriander powder
pinch of red chilli powder
1 tsp lemon juice
quarter tsp salt

Set aside for at least 2 hours if possible.

Other ingredients

3-4 grated or chopped onions
4 tomatoes, chopped roughly then blended into a puree with quarter cup milk
1 level tbsp tomato paste
3-4 green chillis, or to taste
1 tsp coriander powder
half tsp cumin powder
quarter tsp turmeric powder
1 tsp garam masala
3-4 potatoes, quartered
half tsp ginger/garlic pastes
3 tbsp cream
salt to taste
4-5 tbsp oil
1 tsp cumin seeds
1-2 sticks cinnamon
1 tsp fenugreek leaves
2-3 tbsp coriander leaves

I prefer making this in the pressure cooker, it gives a better results and the chicken turns out very tender, but if you don't have a pressure cooker you can make it in a regular pan.

Heat the oil, add fenugreek leaves, cinnamon stick, cumin seeds and 1 slit green chilli, followed by the onions. Fry until onions are golden brown. Add the ginger/garlic pastes. Fry for a few seconds then add the chicken pieces. With the heat on high, cook them for about 3-5 minutes, turning them over to seal the other side. Once the colour of the chicken turns pale/white, add the tomato paste and the cumin, coriander and turmeric powders. Mix and cook for a minute or two, then add the blended tomatoes and a tsp of salt. Cook until the tomatoes thicken, add some water if necessary, then close the pressure cooker and cook for 8 minutes. Remove the steam and open the pressure cooker, add the potato quarters and the remaining green chillis, close the pressure cooker again and cook for 2 whistles or about 5 minutes, just to cook the potatoes. Open the pressure cooker again, if you need to add some water go ahead, and then add the cream. Adjust salt if needed. Cook for 5 minutes on very low heat, sprinkle garam masala and coriander leaves. Turn off the heat and serve!

NILGIRI CHICKEN QORMA

THE AROMA OF THIS DISH IS JUST UNBEATABLE!!!

Ingredients:
1 kg chicken pieces, washed
2 large onions, finely chopped
1 1/2 tbsps ginger garlic paste
1 large tomato, chopped
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1 1/2 tbsp lemon juice
salt to taste
2-3 tbsps oil
chopped coriander leaves for garnishing
Dry roast:
1 tsp cumin seeds
1 tsp khus khus
1″ cinnamon
2 cardamoms
5 tbsp grated fresh coconut
8 cashew nuts
Roast: (in 2 tsps oil for 5 mts)
6-8 curry leaves
8-10 shallots
4 green chillis
3 tbsps chopped coriander leaves
15 mint leaves

METHOD

1. Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps of water and keep aside.

2.Heat oil in a heavy bottomed vessel, add curry leaves and saute for few secs. Add the chopped onions and fry till transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.

3. Add the ground paste and cook over medium heat for 7-8 mts.

4.Add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens or leave on if you want it dry. Garnish with chopped coriander leaves. Turn off heat.

5.Serve with pulao, biryani, coconut rice or rotis

Chicken curry

Ingredients

1 kg chicken cleaned & cut in to pcs
2 medium sized onions sliced
3 tomatoes chopped
3 nos green chillies
2 tsp ginger garlic paste
curry leaves
mint leaves
1/2 cup curd/plain yoghert
2 tsp chillie powder
1/4 tsp tumeric powder
4 tbsp corriander powder
2 nos cloves
2 nos cardomom
1/4 tsp garam massala
salt to taste
4-5 tbsp oil
corriader chopped

method
heat the oil add cloves , cardomom & fry then add the ginger garlic paste & let it fry awhile ..then add the onions..& fry it for few minuites then add the curry leaves ,tomatoes,green chillies & the mint leaves..& fry for few more minuites,then add in the chicken & leave it a few minuites ,& add salt,turmeric powder,chillie powder,garam massala & corriander powder mix well & add the lightly beated curd & mix well & add enough water for the gravy..& let it boil then put on the lid & leave it to simmer for about 10-15 minuites, till the oil starts to separate from the sides..finally garnish with chopped corriander

Grilled Chicken

Ingredients

boneless chicken 500gs
tomatoes 1 big
onions 2
capsicums 3
tomato sauce
corn flour pwdr
soya sauce
chillie pwdr
cumin pwdr
olive oil
pepper seeds (CRUSHED)

METHOD

Take 500g of boneless chicken marinade with 2 tbs chilli powder,
1tbs tomato sauce, 1tbs cumin powder, half a big lime and salt to taste and keep over night or at least 3 hours.
grill, bake or pan fry and keep them aside.

in a pan add a bit of olive oil, crushed ginger garlic,4 small quartered bombay onions,one big cubed tomato,3 capsicums cut in an angle and stir fry a few minutes.

in a cup add 1tbs of corn flour, 2tbs of light soya sauce and 3tbs of water and mix well.

once the vegetable are slightly done add the cornflour mixture and fold. then taste and add salt as well as crushed pepper seeds.

try and let me know :-)

Stir Fried Vegi's with Beef!

Ingredients
boneless beef very finely sliced
crushed garlic pods
ginger juliennes
quartered shallots
spring onions
peppers
spring greens roughly sliced
soy sauce
oyster sauce
tomato ketchup
sugar
salt
chilli flakes
cornflour
sesame oil
water

have everything prepared as this is a wok job.
marinate the thinly sliced beef with chilli powder,salt,soy sauce n pepper for a couple of minutes

heat the wok.
add sesame oil.increase heat till oil smokes.
add in marinated beef.stir till separated.cook on high heat for a 3-4minutes.
drain off from wok.keep aside.
now add in garlic n shallots to the already used oil and stir fry for a minute.in goes ur diagonally sliced peppers,the spring greens and white bits off the spring onions for another minute.now tip in ur sauces according to ur taste n season well.add in fried beef.

make a paste of cornflour+water.swirl in this paste into the stir fry.add in spring onions n parsley n ur done!!!!!delicious with a serving of plain boiled rice!! ♥

veges can be replaced with whatever's found in ur refrigerator.
the best options would be;mushrooms,babycorn,spin​ach,chinese cabbage,beansprouts,bamboo​ shoots etc

Beef Curry!

Ingredients:

Beef (cut in to small peices)
Chilli Powder
Curry Powder/Masala Powder
Tomato Paste
Yogurt
Curry Leaves
Onion
Tomato
Ginger and Garlic Paste
Salt
Green Chilli
Oil/Ghee

MethOd:

Stir fry Onions and Curry Leaves together in some Oil
In another cup wash up the beef and MIX with Chilli powder, Curry Powder, Tomato Paste, Yogurt, Ginger Garlic Paste, TOmato and Salt, Mix it well and set aside while the Onions are being fried, (if you want you can marinate the beef with all these ingredients maybe half hour ahead of time) and add it to the Onions , add some Water and let it cook for about 20mins or til' beef is well cooked=)

Enjoy ♥

Mutton and Potato Curry!

Ingredients:

Mutton
Potato (Cut in half)
Chilli Powder
Masala Powder/Curry Powder
Tomato
Onions
Ginger & Garlic Paste
Tomato Paste
Yogurt
Curry Leaves
Salt
Coriander Leaves (to garnish)
cinnamon & cardomom


MethOd:

Stir fry Onions , Tomato and Curry leaves
cinnamon & cardomon

In a separate cup mix Mutton, Chilli Powder, Masala Powder , Tomato Paste, Yogurt, Salt and Ginger/Garlic Paste add to the Onions mix that is being stir fried and let it cook, add potatos and leave it til' beef is tender/well cooked!

Garnish with Coriander Leaves and Serve=)

*Cheesy Chicken & Potato Balls*

INGREDIENTS:

4 potatoes(boiled n mashed)
Chicken breast (boiled n shredded)
2tbsp green coriander leaves
2tbsp Cornflour(heaped)
1 green chilli(thinly sliced)
1 egg (for frying)
1tsp salt (or a/c to your taste)
1/2tsp black pepper
1/4 red chilli powder
bread crumbs (for frying)
1 packet of puck shredded mozarella cheese



Method:

In a bowl put boiled potatoes,mash & mix sheredded chicken,mozarella cheese.
Now put black pepper,salt,green chilli,red chilli powder & coriander leaves.
Make balls of the mixture with the help of palm(balls should be of same size) & let them stand in the fridge for about
Beat one egg or put as much required a/c to mixture.
Roll into beaten egg then in breadcrumbs n cornflour.
Deep fry just for 2-3 mins
Serve hot with ketchup,mayo or chilli sauce!!


*Cheesy Chicken & Potato Balls*

INGREDIENTS:

4 potatoes(boiled n mashed)
Chicken breast (boiled n shredded)
2tbsp green coriander leaves
2tbsp Cornflour(heaped)
1 green chilli(thinly sliced)
1 egg (for frying)
1tsp salt (or a/c to your taste)
1/2tsp black pepper
1/4 red chilli powder
bread crumbs (for frying)
1 packet of puck shredded mozarella cheese



Method:

In a bowl put boiled potatoes,mash & mix sheredded chicken,mozarella cheese.
Now put black pepper,salt,green chilli,red chilli powder & coriander leaves.
Make balls of the mixture with the help of palm(balls should be of same size) & let them stand in the fridge for about
Beat one egg or put as much required a/c to mixture.
Roll into beaten egg then in breadcrumbs n cornflour.
Deep fry just for 2-3 mins
Serve hot with ketchup,mayo or chilli sauce!!

Shami Kebab

Ingredients:
Kebab-
Mutton- 1/2 kg
Chana dal (Gram lentil)- 1 bowl
Cinnamon- 1 piece
Cloves- 3-4
Cardamom- 3-4
Black Pepper pods- 1 spoon
Dry Red chilli- 2-3
Coriander seeds- 2 spoons
Garlic cloves- 12-15
Ginger- 1 small piece
salt to taste
Chat masala
Oil to fry
Egg/ bread crumbs (optional)

Filling:
Onion- 1 small
Mint leaves- a handful
Green chilli- 1-2
lemon
Salt

Chop the onion, mint and green chillis very very fine. Add lemon juice, salt and mix well. Keep aside.

All the ingredients of the kebab, except oil, chat masala and salt, put it on boil. Boil till the meat and chana dal is tender. After it is done, gring it into a fine dough. There shouldn't be any pieces. Then add salt and chat masala. Mix well. If needed, add some red chilli powder.
Now take some meat dough and make spread it on your hand. Put in a lil bit of the filling and wrap the dough around it. Give it a flattened round shape. Fry it on a tava.
If you want you can also dip it in egg and fry, or roll it in breadcrumbs. This gives the kebabs some crunchiness.

Serve hot with onion and mint salad and green chutney :)

Keema Aloo with Capsicum

Delicious keema aloo (mince n potato curry) with some chopped red and green capsicum for added flavour.
Tastes delish and smells sensational too!

Ingreidents

250gm beef mince
(or you can use half beef and half lamb mixture)
Marinate the beef in quarter tsp each of turmeric,
coriander,
cumin powders,
some salt,
and 2 tbsp of yoghurt.
Set aside for at least half an hour.

3 grated onions
quarter cup oil
2-3 fenugreek/methi leaves
3 tomatoes, blended with skin
2 tbsp tomato puree/paste
1-2 green chillis
2 potatoes, peeled and cubed
1 small green capsicum, cubed
1 small red capsicum, cubed
some whole pepper, 2 cloves, 2 cardamom pods
1 tsp ginger
1 tsp garlic
quarter cup yoghurt, whipped
salt to taste
1 tsp coriander powder
1 tsp cumin powder
half tsp garam masala
half tsp turmeric powder
half tsp red chilli powder
juice of half a lemon
2-3 tbsp chopped coriander

Methods

Heat the oil in a pan, add the fenugreek/methi leaves. Then add the whole pepper, cloves and cardamom pods. Let them fry for a few seconds, then add the grated onions. Fry them until golden brown, now add the garlic and ginger pastes, followed by the cubed capsicum and potatoes. Fry these together for a couple of minutes, then add the tomato paste and the turmeric, coriander & cumin powders. Once these have cooked together slightly, add the mince meat, and sort of fry it into the mixture for 2-3 minutes until the colour changes slightly.

Add the blended tomatoes and a bit of chopped coriander. Cover and simmer together until the tomatoes are cooked and getting dry, and the oil begins to separate from the sides. Add the yoghurt and red chilli powder plus the green chillis. Cook for a few minutes on low heat making sure the yoghurt is well blended into the mince, and adjusting salt/chilli to your liking. If you prefer a vivid colour in your curry, you can add a bit of fried crushed onions or extra tomato paste. Check the potatos to make sure they are done. If you prefer extra gravy like we do, then add some warm water and boil for a few minutes. If you like your curry on the dry side, then do not add any extra water, let it dry up to your liking. Once done, sprinkle garam masala and chopped coriander over the top and squeeze the lemon. Give it a quick mix and you're done! Serve with rotis, chapatis or rice, or as preferred
THIS GRAVY IS GUD 4 NOODLES ALSO

Butter chicken

This butter chicken recipe can be made as hot or as mild as you wish - a perfect meal for curry lovers who want to keep it simple.

You will need
2 chicken breasts, cut into chunks
2 tbsp vegetable oil
2 tbsp butter
1 onion, chopped
¼ tsp cinnamon
1 tsp garlic, crushed
1 tsp ginger, crushed
½ tsp ground turmeric
1 tsp chilli powder
2 tbsp ground almonds
220 g can of whole peeled tomatoes
1 tbsp tomato paste
1 tbsp natural yoghurt
2 tbsp fresh coriander or spinach, chopped
salt
pepper
1 large frying pan
1 spoon
1 tray

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
1. Begin by seasoning the chicken with a generous sprinkling of salt and pepper.
2. Using a large frying pan, heat the vegetable oil and add the chicken.

3. Fry the chicken for 3-4 minutes until it turns a golden-brown colour.

4. Take the chicken out of the frying pan and put it aside.

5. Use the same frying pan to melt the butter.
6. Now add the onion and cinnamon and fry together in the pan.

7. At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.

8. Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.

9. Put the chicken back into the pan and combine with the other ingredients.

10. To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.
Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread

Capsicum Chicken

Ingredients:
Chicken-500gm(medium sized pieces)
onion-1 (finely chopped)
tomatoes-2(chopped)
capsicums-2(cut into big pieces)
Tomato sauce-1tbsp
garam masala -1tsp
salt
oil
For marinade:
curd/yogurt-1 tbsp
cumin pwd-1/2 tsp
coriander pwd-1 tsp
red chilli pwd-1/2tsp
pepper pwd-1/2 tsp
turmeric pwd-a pinch
ginger garlic paste-1tsp
soya sauce-1 tsp
vinegar -1 tsp
salt
Method:
Marinate chicken with curd,red chilli pwd,pepper pwd,coriander pwd,cumin pwd,turmeric pwd,vinegar, soya sauce, salt and ginger-garlic paste for at least 2 hrs.kept it in a fridge.Heat oil in a Pan add chopped onions and fry till transparent.Add the capsicum and tomatoes and saute for3 mts.switch off heat,keep aside.In the same pan add oil&the marinated chicken cook on high heat for 4mts.then reduce to medium heat&cook for10m.Add enough water and cook till chicken turns soft &become dry.Finally add the garam masala pwd and tomato sauce. Add the saute onion,capsicum and tomatoes.mix it in chicken&cook for 5m.switch of the stove &serve hot

Fish Curry

• Serves: 8 people.
• Preparation Time: 15 minutes.
• Cooking Time: 40 minutes.

Ingredients:

1 kg rohu or other firm white fish,
2-3 tablespoons lemon juice,
2 teaspoons salt,
1/2 cup oil,
2 medium onions, finely chopped ,
1 tablespoon garlic, minced,
1 tablespoon ginger, minced,
2 teaspoons chilli powder,
1/4 teaspoon turmeric powder (haldi),
2 teaspoons coriander powder,
2 teaspoons garam masala powder,
3 large tomatoes, chopped,
1/4 cup coriander leaves, chopped,
3-4 green chillies chopped.


Instructions:
1. Wash the fish and remove the scales, if any and cut the fish into 1 inch steaks. If the fish is boneless (fish fillets), then cut into 1 inch pieces.

2. Mix the lemon juice and 1 teaspoon salt and rub on the fish pieces and leave to marinate for 30 minutes.


3. Meanwhile prepare masala (gravy), heat oil in a heavy based pan and stirring frequently, fry the onions to light brown. Add ginger and garlic and stir fry for 3-5 minutes or until the mixture is golden brown. Add 2-3 tablespoons of water to prevent from burning.


4. Add chili powder, turmeric, coriander powder, garam masala powder, remaining salt and 3-4 tablespoons of water to prevent the spices from burning. Stir fry for a minute or two and then add chopped tomatoes. Stirring frequently, fry the mixture for 8-10 minutes or until tomatoes are reduced to a pulp and oil begins to separate from gravy.


5. Add fish and stir well to coat the fish pieces with spice mixture. Reduce the heat to low, cover with a tight fitting lid, and cook for 15-20 minutes or until the fish is tender, stirring occasionally. (It may be necessary to add extra water to prevent the fish from sticking to the bottom of the pan.) Adjust the seasoning with salt.


6. At the end of the cooking time add coriander leaves and chopped chillies.


Carefully transfer to a serving dish and serve with Chapati or boiled rice.

Prawn Curry

Step 1

You will need:

• 600 g prawns

• 2 medium onions

• 4 medium tomatoes

• 4 tbsp vegetable oil

• 2 cinnamon sticks

• 4 cardamom pods

• 4 cloves

• 2 green chillies

• 2 tbsp ginger and garlic paste

• Some salt

• Half tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 2 tbsp cumin powder

• 1 tbsp tomato paste

• 2 cups (500ml) hot water

• Half tsp garam masala powder

• Half coriander leaves

• 1 knife

• 1 tablespoon

• 1 teaspoon

• 1 large non-sticky pan

• 1 cup

• 1 spatula

Step 2 (method)

If your prawns still have their shells on, remove them.


First pull off the head. Then rinse the prawn in water. Remove the shell from the middle part of the prawn. Hold the exposed top end and pull the tail to remove the rest of the shell.


Then use a sharp knife to make a shallow slit down the middle of the curved back and pull out the dark coloured vein. You can use your fingers or a cocktail stick to do this.


Rinse the prawn again.


Good prawns should be a bluish/green colour once peeled.

Step 3

Peel and finely dice 2 onions, then 4 tomatoes.

Then chop 2 green chillies.


HANDY HINT

Dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.

Step 4

Put a large non-stick frying pan over a medium heat. Add:

3 tablespoons of vegetable oil

2 sticks of cinnamon

4 cardamom pods

and 4 cloves.

Fry for about 30 seconds, stirring continually.

Step 5

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown. Stir frequently to stop the onions burning.

Step 6

Ginger and garlic

Now add 2 tablespoons of ginger and garlic paste. Stir well for a couple of minutes.

Step 7

Add

1/2 a teaspoon of turmeric,

1 teaspoon of red chilli powder and

1 teaspoon of coriander powder

half a teaspoon of garam masala

and fry for 5 minutes over a low heat, stirring frequently.

Step 8

Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder. Then stir. Add 1 tablespoon of tomato paste and stir it in. Add a cup of water and keep stirring until the water is absorbed. Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.

Step 9

Add the prawns

Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.

Step 10

Add approximately 200ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.

Step 11

Garnish:

Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.




Serve

Lay the coriander leaves onto the curry, and serve.

Chicken Tikka Masala

Recipe.
A traditional and very popular Indian chicken dish which is bursting full of flavour and colour.

Taste our Chicken Tikka Masala recipe.

• 3 chicken breasts – 1 pound

• 4 Tbsp olive or groundnut oil

• 5 cardamom pods

• a 5cm cinnamon stick

• 1 ½ onions

• 2 tsp fresh ginger, minced

• 2 tsp garlic, minced

• 1 tsp cumin powder

• 1 tsp coriander powder

• ¼ tsp turmeric powder

• ½ to 1 tsp cayenne pepper

• 1 Tbsp paprika

• 1 tsp garam masala powder

• 1 large tomato

• 1 tsp tomato purée

• 150 ml water

• Salt to taste

• Yoghurt or 1 tin coconut milk, if desired

• Fresh coriander to garnish

• 1 sharp knife

• 1 chopping board

• 1 plate or tray

• 1 mixing bowl

• 1 large wide pan

• 2 wooden or regular spoons

• 1 bowl for mixing the spices

Step 1

Prepare the ingredients:

First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.

Step 2

Make the masala paste:

Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.

Step 3

Flavour the oil and fry the onions:

Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.

Step 4

Add the spices:

Add the masala paste and stir for a minute.

Step 5

Add the remaining ingredients:

Add the tomato and tomato purée and stir for a minute till thoroughly combined.

Pour in the water and bring to a gentle simmer, stirring constantly.

Taste the sauce and season with salt if necessary.

Step 6

Cook the chicken:

Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

Step 7

Garnish and serve:

Place the chicken on a serving dish, decorate with coriander leaves and serve.

Chicken Jalfrezi

. Preparation Time: 20 minutes

• Cooking Time: 35 minutes.

Ingredients:

1/2 kilogram chicken breasts, boneless,
1/2 cup oil,
2 onion, cut into small cubes,
1 tablespoon ginger, cut into matchstick,
1 tablespoon soy sauce,
2 tomatoes, diced,
2 green chilies (cut lengthwise),
1/2 teaspoon chili powder,
1 teaspoon salt,
2 tablespoons vinegar,
1 teaspoon black pepper, powder,
1 teaspoon Monosodium Glutamate, (ajino moto)
2 tablespoons Ketchup

Instructions:

1. Cut chicken into long thin strips.

2. Heat oil, add onions and fry until transparent, about 5 minutes.

3. Add ginger, chicken and soy sauce and fry for 3-5 minutes.

4. Then add tomatoes, green chilies, chili powder and salt and cook 8-10 minutes on medium heat, stirring occasionally.

5. Reduce the heat to low, add vinegar, black pepper, Chinese salt and ketchup.

6. Cover and cook for 5 more minutes. Serve with white rice.

7. garnish with coriander leaves

Chicken Curry

Ingredients               

• Chicken: 1 kg (washed, cut into bite sized pieces)
• Yogurt: 1/2 cup (curd)
• Lemon juice: 1/4 lemon
• Turmeric powder: 1/4 tsp
• Coriander powder: 1 tbsp
• Cumin powder: 1/4 tsp
• Red Chili Powder: 1 1/2 tsp
• Red Onion: 2 (large, finely chopped)
• Garam masala powder: 1 cardamom, 1/2 " cinnamon and 5 cloves finely ground
• Star anise: 1
• Cinnamon: 1"
• Thick coconut milk: 3/4 cup
• Coriander leaves: 2 tbsps (finely chopped for garnish)
• salt to taste
• Oil: 2 tbsps
• Make a paste:
• Green chilies: 3
• Ginger: 1 1/2" piece
• Garlic: 6 cloves

Method

1. Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
2. Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Add the remaining ground ginger-garlic-green chili paste and saute for 4 mts. Add red chili powder and mix.
3. Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.
4. Reduce to medium heat, add salt and mix well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 mts.
5. Finally add garam masala pwd, mix well. Add thick coconut milk and cook on medium flame for 3-4 mts. Turn off heat and garnish with fresh coriander leaves.
6. Serve hot with white steamed rice, coconut rice, any flavored or rotis.