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Ingredients: - 500 grams chicken, 1 cup grated coconut, 2 onions, 4 green chillies, 1 tablespoon ginger garlic paste, 1 teaspoon garam masala (hot spice mix), 1 pinch turmeric, ½ teaspoon red chilly powder, 1 tablespoon oil and salt to taste. Preparation time : - 30 minutes Serves : - 2 HOW TO PREPARE: - Finely chop the onion. Grind two green chillies to a paste and finely chop the rest. Now put the chicken in a big bowl and make slits in all the pieces on all sides. Now put the ginger garlic paste, green chilly paste and the turmeric and mix it up well and let it marinate for two hours at least. In a small frying pan pour a little oil and roast the grated coconut. Let it cool and then put it in a blender with half the onions and make a fine paste. Now take a pan and pour the oil and bring to heat. When the oil is very hot add the remaining chopped onions and sauté till golden brown. Put in the remaining green chillies, garam masala, red chilly powder and sauté till the raw smell of the spices leaves. Now add the marinated chicken and fry for three minutes or till the chicken is brown on all sides. Add the coconut paste and salt to taste. Mix well and add water according to the desired level of thickness. Let it boil, cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with fresh coriander leaves and serve. 
Ingredients : - 500 grams chicken, ½ cup finely chopped coriander, mint, spinach and dill leaves(all together should be half a cup), ½ teaspoon cumin powder, ½ teaspoon coriander powder, ½ teaspoon red chilly powder, 2 green chillies, 1 tablespoon curd(yoghurt), ½ teaspoon tamarind paste. ½ tablespoon ginger finely chopped, 2 tomatoes, 1 pinch turmeric, 2 medium onions, 1 tablespoon oil and salt to taste. Preparation time : - 30 minutes Serves : - 2 HOW TO PREPARE : - Grate the onions and finely chop the tomatoes and keep it aside. Now take a pan and heat the oil. When the oil is very hot add all the ingredients. Start with the onions and keep stirring well. Cover with a light lid, simmer and cook for 30 minutes or till the chicken is done. Ensure that all the water has evaporated and it’s dry gravy. Garnish with coriander and serve.
Ingredients : - 500 grams chicken, 1 tablespoon curd(yoghurt), 2 cloves, 1 cardamom, ½ inch cinnamon, ½ teaspoon red chilly powder, ½ teaspoon black peppercorns, ½ teaspoon blade of mace, ½ teaspoon nutmeg grated, 1 tablespoon poppy seeds and cumin seeds roasted, 2 red chillies, 1 tablespoon cashew nuts chopped and soaked in a little water, ½ teaspoon turmeric, 1 bay leaf, ½ teaspoon garam masala (hot spice mix), 2 medium sized onions, 1 tablespoon ghee and salt to taste. Preparation time : - 30 minutes Serves : - 2 HOW TO PREPARE : - Finely chop the onions and fry a portion of it in a little oil till its golden brown. Let it cool. Take a blender and put the roasted poppy seeds, cumin seeds, cloves, cardamom, cinnamon, red chilly powder, black peppercorns, blade of mace, nutmeg, cashew nuts, red chillies, turmeric, fried onions and blend to make a fine paste. Now take the chicken and make slits on all sides of each piece and put it in a big bowl. Then pour the yoghurt and the freshly ground paste and mix it up well and let it marinate for at least four hours in the refrigerator. In a pan heat the ghee. When it begins bubbling add the bay leaves and sauté briefly. Then add the remaining onions and sauté till golden brown. Add the chicken, marinade, garam masala and salt to taste. Cover and cook on a low flame for 25 minutes or till the chicken is done. Garnish with coriander and butter flakes and serve.
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