Ingredients

1 3lb chicken
4 cloves garlic
1 medium fresh green chili
1 2 inch piece ginger
2 c. onion, finely chopped
8 cardamom pods
9 cloves
Total butter: 1 stick

Method

CUT one 3-lb chicken, skin removed, into 10 pieces.

COMBINE and process for 15 seconds: 4 garlic cloves, halved 1 medium fresh hot green chili, seeded, one 2-inch piece fresh ginger, peeled, coarsely chopped

ADD and process 15 seconds: 2 cups finely chopped onions

ADD and process 15 seconds: 8 cardamom pods, cracked 9 cloves

SET ASIDE.

HEAT in large saucepan/ skillet: 3 Tablespoons butter (heat until foam is going down)

BROWN on medium heat: 1/2 the chicken pieces (“lightly browned on all sides) Transfer to plate, repeat with 3 more tablespoons butter and remaining chicken.

ADD TO PAN and cook, stirring constantly: The rest the butter The garlic/onion/spice mixture Cook it for 10 minutes or until liquid has evaporated.

ADD and cook 2 minutes, stirring constantly: 2 teaspoons cumin seeds 1 teaspoon chili powder (unspiced ground chili peppers) One 1 1/2 inch piece cinnamon stick

ADD and cook, stirring often, 10 minutes: One 16 ounce can whole tomatoes, chopped, with juice 1/2 teaspoon salt (sounds silly, with that in butter and tomatoes)

ADD: The chicken and its juices

REDUCE HEAT to low, cook covered 30 minutes, until chicken is tender and sauce is thickened.

GARNISH WITH: 1/4 cup fresh coriander (for 6)

Basmati rice 2 cup
Chicken pieces 3/4 kg.
Milk 1/2 cup
Yogurt (curd) 1 cup
Thinly sliced onion 3
Ginger paste 1 tsp.
Garlic paste 1/2 tsp.
Green chilli paste 1 tsp.
Tomato puree 1/2 cup
Red chilli powder 2 tsp.
Turmeric Powder 1 tsp.
Roasted cumin powder 1 tsp.
Garam Masala Powder 2 tsp.
Green cardamom powder 1/2 tsp.
Saffron a pinch
Coriander powder 1 tsp.
Green coriander leaves 2 tbsp.
Salt to taste
Vegetable oil 7 tbsp.

Method:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.

Mix gently. Garnish with green coriander leaves and serve hot.

1 Whole chicken about 1-1/2 Kg
Thinly sliced onions 4 ( medium size)
Finely chopped tomatoes 5 (medium size)
Garlic paste 1 tsp.
Ginger paste 2 tsp.
Finely chopped green chilli 1 tbsp.
Yogurt (curd) 1/2 cup
Bay leaves 2-3
Black pepper 6-7
Cloves 3-4
Brown cardamom 2
Red chilli powder 1 tsp.
Coriander powder 1 tsp.
Turmeric Powder 1 tsp.
Roasted cumin powder 1 tsp.
Salt to taste
Vegetable oil 7 tbsp.
Green coriander leaves for garnishing

Method:

1. Thoroughly clean the chicken and cut into pieces.
2. Heat 4 tbsp. oil in a big frying pan. Add chicken pieces and saute them until brown on all sides.
3. Remove the chicken pieces. Add the remaining oil and heat.
4. Add bay leaves, black pepper, cloves and brown cardamom and fry for few seconds. Add sliced onion, ginger, garlic and green chilli and fry over medium heat until they turn light brown.
5. Add red chilli powder, coriander powder, turmeric powder, roasted cumin powder and salt. Stir well. Add tomatoes and cook until tender.
6. Add churned yogurt and water (3 cups). Stir and bring it to boil on high. Reduce the heat to medium and add chicken pieces.
7. Cover the pan and cook until the chicken is tender and the gravy is thick.

Garnish with chopped green coriander leaves and serve hot.

CHICKEN MARINATION:
Boneless chicken (small pieces) 900 grams
Yogurt 1/4 cup
Ginger (minced) 3 tsp.
Garlic (crushed) 3 tsp.
White pepper 1/4 tsp.
Cumin powder 1/4 tsp.
Mace 1/4 tsp.
Nutmeg 1/4 tsp.
Green cardamom powder 1/4 tsp.
Chilli powder 1/4 tsp.
Turmeric 1/4 tsp.
Lemon Juice 3 tbsp.
Oil 4 tbsp.

SAUCE (GRAVY) :
Tomato Paste 1.5 kgs
Ginger-Garlic paste 4 tsp.
Green chillies (small size. Finely chopped) 5-6
Red chilli powder 1 tbsp.
Cloves 5-6
Green cardamom 8
Butter 3 tbsp.
Cream 2/3 cup
Fenugreek 1 tsp.
Ginger (thin strands) 2 tsp.
Coriander leaves for garnishing
Salt to taste

Method:

1. Mix all ingredients given “Chicken Marination”. Add chicken pieces. For best results marinate overnight.
2. Preheat the oven to 350 F. Bake chicken for 4 mins. Baste with little oil (or butter). Bake for another 4 mins. Again baste with little oil (or butter). Bake for final 3 mins.
3. While the chicken is baking, prepare the sauce. Add tomatoes, tomato paste and tomato puree in a pan. Add 4 cups of water. Add ginger-garlic paste, green chillies, red chilli powder, cloves, cardamom and salt.
4. Cook for a few minutes, lightly stirring in between till the sauce becomes thick. Strain sauce.
5. Now add butter and cream. Mix. Add fenugreek and ginger strands. Mix and bring to a boil.
6. Add chicken and let it cook for a couple of minutes.

Garnish with coriander leaves and serve hot.

Basmati rice 2 cups
Chicken pieces 3/4 kg.
Milk 1/2 cup
Yogurt (curd) 1 cup
Thinly sliced onion 3
Ginger paste 1 tsp.
Garlic paste 1/2 tsp.
Green chilli paste 1 tsp.
Tomato puree 1/2 cup
Red chilli powder 2 tsp.
Turmeric Powder 1 tsp.
Roasted cumin powder 1 tsp.
Garam Masala Powder 2 tsp.
Green cardamom powder 1/2 tsp.
Saffron a pinch
Coriander powder 1 tsp.
Green coriander leaves 2 tbsp.
Salt to taste
Vegetable oil 7 tbsp.

Method:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.

Mix gently. Garnish with green coriander leaves and serve hot.

Whole Chicken 1
Chopped Onions (medium size) 3-4
Chopped Tomatoes (medium size) 6-7
Ginger Paste 2 tsp.
Garlic Paste 2 tsp
Chopped Green Chilli 3
Coriander Powder 2 tsp
Garam Masala Powder 2 tsp
Red chilli powder 1-1/2 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Vegetable oil as required
Coriander leaves for garnishing

Method:

1. Thoroughly clean the chicken and cut into pieces.
2. Heat oil in a kadhai. Add chopped onions and green chilli and fry until light golden brown in color.

3. Add red chilli powder, turmeric powder, garam masala, coriander powder and salt. Mix well.
4. Add tomatoes, ginger, garlic paste and cook until the tomatoes become tender.
5. Add little water and bring it to boil.
6. When the gravy becomes slightly thick, add chicken pieces and mix well.
7. Reduce the heat. Cover and cook for 10-15 minutes (or until fully cooked).

If you have copper base kadhai then transfer the contets in that. Heat for a while. Then garnish with coriander leaves and serve hot.

Chicken whole (cleaned and cut into pieces) 1 Kg
Green chilli 10
Red chilli powder 1/2 tsp
White pepper powder 1/4 tsp
Black pepper powder 1/4 tsp
Yogurt (curd) 1/2 cup
Turmeric Powder 1/4 tsp.
Soya sauce 2 tbsp.
Cornflour 2 tbsp
Ginger 1/2 inch
Garlic 4 cloves
Onion 1
Tomato 1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration

Method:

1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.

3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch.

Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

Ingredients:
Chicken whole – 1kg
Ginger paste – 2 tbsp
Garlic paste – 1tbsp
Onions – 3 medium
Turmeric – 1/2 tsp
Cloves – 3
Elaichi – 3
Cinnamon – 1 stick
Bay Leaves – 2
Coriander Powder(fresh) – 1 tbsp
Cashewnut powder – 1 tsp
Red Chilli Powder – 3 tbsp
Garam Masala – 1 tbsp
Lemon – 1
Coriander Leaves – 1 cup

Method:
Clean and cut the chicken into 14 small pieces. Add lemon juice to the chicken pieces and keep aside Chop the onions into very small pieces and keep aside Heat 50 ml oil in a large thick bottomed non stick pan Add the bay leaves,cloves,elaichi and cinnamon stick. Once the above spices start emitting a good aroma add the chopped onions. Fry the onions till they are golden brown then add the turmeric and the ginger garlic pastes Fry for another 3 minutes after adding the ginger and garlic pastes. At this point we can add half cup water so as to make the onions more pulpy. Now add the chicken pieces. After approximately 5 minutes add the remaining ingredients. Add a large cup of water and simmer till the chicken is tender. Stir once in a while. After approximately 25 minutes turn off the heat and transfer the chicken into a serving bowl Garnish with coriander leaves. Serve hot with pulao or white rice

Ingredients:
Whole chicken cut up – 1
Onions finely chopped – 3
Tomatoes finely chopped – 2
Ginger-garlic paste – 2 tsp.
Fennel seeds powder (saunf powder) – 2 tsp.
Mustard seeds – 1 tsp.
Garam masala – 1 tsp.
Red chilli powder – 3 tsp.
Cummin seeds – 2 tsp.
Turmeric powder – 1/2 tsp.
Freshly ground pepper powder – 4-6 tsp.
Coriander powder – 2 tsp.
Fresh coriander leaves, finely chopped – 2 tbsp.
Salt – According to taste
Oil – For frying
Method:
Clean the cicken and cut in small pieces. In a nonstick frying pan, heat the oil. Then add the mustard seeds and the fennel seeds powder. After they fry, add the ginger-garlic paste and allow to fry on low heat. After the ginger-garlic paste fries well, add the onions and allow them to cook till they are golden brown in color. Then add the chicken pieces and mix well. Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow to cook for some time. Then add the cummin seeds, coriander powder and pepper powder , mix well and allow to cook some more. Whe the chicken is half cooked, add the coriander leaves and the tomatoes and mix well. Cover the pan and let the chicken cook well.Serve hot with chapatis or parathas.