Ingredients: - 500 grams whole chicken, ½ cup curd(yoghurt), 1 green chilly made into a paste, 1 tablespoon ginger garlic paste, 2 cloves, ½ inch cinnamon, 2 brown cardamoms peeled, 4 pepper corns, ½ teaspoon cumin seeds, ½ teaspoon turmeric powder, ½ teaspoon garam masala, ½ teaspoon red chilly powder, 5 almonds, 1 teaspoon coriander seeds, 1 big onion, ½ cup tomato puree, 1 tablespoon oil and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE: - Beat the curd and set it aside. Finely slice the onion and set it aside. Now take the chicken pieces and make cuts in them on all sides. Make a marinade with half the ginger garlic paste, curd, turmeric, red chilly powder, garam masala and salt to taste. Mix it up well and set it aside in the refrigerator for two hours to marinate. In a pan roast the coriander seeds, cumin seeds, cloves, peppercorns, cinnamon, cardamoms, almonds till a nice aroma begins to rice. Fry the sliced onion too. Then make a paste of the roasted spices, fried onions, ginger garlic paste and a little water. In a pan heat half the oil and add the chicken without the marinade and fry it for 2 minutes or till the chicken become brown in colour. Remove the chicken from the pan and set it aside. Pour in the remaining oil into the pan. Fry the paste in it for two minutes. Now add the chicken, the marinade, tomato puree, red chilly powder and ½ cup water. Bring to boil and add salt to taste. Mix it well, cover and cook on a low flame for 25 minutes or till the chicken is tender. Garnish with fresh cream and coriander and serve.




Ingredients : - 500 grams chicken, 1 cup grated coconut, 1 onion, 1 tablespoon finely chopped coriander, 1 teaspoon lemon juice, 2 green chillies, ½ teaspoon garam masala (hot spice mix), ½ teaspoon red chilly powder, ½ tablespoon ghee(clarified butter, 2 teaspoons oil and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE : - Finely chop the onions and set it aside. Slit the green chillies. Cut the chicken into medium size pieces. Now take a pan and put the ghee and bring to heat. When the ghee begins bubbling add the onions and sauté till its golden brown. Then add the green chillies and sauté briefly. Now put in the chicken and sprinkle salt to taste. Mix well and then cover, simmer and cook for 20 minutes. Chicken tends to let out fat which combines with the oil and so don’t add anymore oil. When the chicken is nearly ready add the grated coconut, red chilly powder and garam masala. Mix well and cover and cook for another five minutes. Pour the lemon juice and spread the coriander leaves and cover, cook for another two minutes. Serve with ghee rice.





Ingredients : - 500 grams chicken, 1 cup grated coconut, 4 roasted red chillies, 1 green chilly, 4 garlic flakes, ½ inch ginger, ½ inch cinnamon, 2 cloves, 1 green cardamom, 1 onion, 1 pinch turmeric, 1 pinch fenugreek seeds, ½ tablespoon tamarind paste, ½ tablespoon roasted coriander seeds, ½ teaspoon cumin seeds, ½ teaspoon roasted black pepper corns, 1 tablespoon ghee(clarified butter) and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE : - Take a blender and add half the onion, green chilly, grated coconut, red chillies, garlic flakes, ginger, cinnamon, cloves, cardamom, turmeric, tamarind paste, coriander seeds, cumin seeds, black pepper corns and make a fine paste. Now take the remaining onion and finely chop it. Take a frying pan and pour the ghee and bring to heat. When the ghee begins bubbling add the fenugreek seeds and then the chopped onions. Sauté till the onions turn golden brown. Now add the paste and sauté till the oil begins to leave the edges of the pan or till an aroma begins to rise. Now put in the chicken pieces and pour water according to the thickness desired. Let it boil and then add salt to taste. Stir well and cover, simmer and cook for 25 minutes or till the chicken is tender. Garnish with fresh coriander leaves and serve.