Ingredients: - 1 cup boneless chicken, 1 egg, ¾ cooked chapattis, 1 tablespoon coriander leaves, 2 green chillies, 1 small capsicum, ½ cup finely chopped onions, 1 tomato, 1 teaspoon garam masala(hot spice mix), 1 teaspoon roasted cumin powder, ½ teaspoon red chilly paste, little bit coriander leaves, 2 tablespoons oil and salt to taste.

Preparation time : - 25 minutes     Serves : - 2

HOW TO PREPARE: - Take a pan and heat some oil and add the onions. Sauté till the onions are golden brown. Add the green chillies, red chilly powder, cumin powder, finely chopped capsicum, chopped tomatoes and chicken cut into tiny pieces. Sauté everything well till the oil begins to leave the edges of the pan and the chicken is done. Now add the coriander leaves and garam masala. Mix it up well and remove from flame. Now in a bowl add some gram flour, egg, salt, a pinch of garam masala, little bit water and make a thick batter. Now take the chapatti and fill it with the chicken and roll it. Then roll this stuffed chapatti in the gram flour coating and shallow fry it till all the sides are evenly cooked. Garnish with butter flakes and serve with pudina chutney.




Ingredients : -500 grams chicken, 4 red chillies, 2 onions, 1 inch ginger, 5 cloves, 5 cardamoms, 1 inch cinnamon, ½ teaspoon turmeric, 4 garlic flakes, 4 tablespoons oil and salt to taste.

Preparation time :- 25 minutes     Serves : - 2

HOW TO PREPARE : - Wash the chicken and then cut it into small pieces. Take a blender and add the onions, ginger, garlic, oil, turmeric, cloves, cinnamon, cardamoms and salt. Put the chicken in a big bowl and add the paste, mix it up. Let the chicken marinate for two hours at least. Now take a pan and put the chicken along with the marinade. Add half a cup water and the mix well. Let it cook till the gravy becomes thick and the oil begins floating over the gravy. Check if the chicken is done and then turn of the flame. Garnish with coriander and fried cashew nuts and serve.



Ingredients : - 500 grams chicken, 300ml coconut milk, 4 pepper corns, 2 tablespoons chopped coriander, 2 tablespoons lemon juice, ½ tablespoon fish sauce, 2 shredded lime leaves, ½ lime peel, 1 finely chopped green chilly, 2 cms ginger, 3 coriander roots,1 tablespoon oil and salt to taste.

Preparation time : - 55 minutes     Serves : - 2

HOW TO PREPARE : - In a blender add the ginger, pepper corns and coriander roots. Now take a frying pan and pour the oil. Bring to heat and add the freshly ground paste. Then add the green chillies, coconut milk (Tenga paal), lime peel and lime leaves. Sauté this for a while till the milk begins to boil. Put in the chicken pieces. Cover and cook till the chicken is tender and the gravy has thickened. This will take about forty minutes. Then pour in the fish sauce, lime juice and sprinkle salt to taste. Mix everything well and then remove from flame. Garnish with coriander leaves and serve.