Ingredients: - 500 grams chicken, 1 onion, 2 tomatoes, 1 cup salli( deep fried potato straws),1 teaspoon red chilly paste, 1 teaspoon coriander powder, ½ teaspoon cumin seeds, ½ teaspoon red chilly powder, ½ teaspoon garam masala, ½ teaspoon ginger paste, 1 teaspoon garlic paste, 1 bay leaf, ¼ teaspoon turmeric, 2 tablespoons oil, salt and freshly ground pepper to taste.

Preparation time : - 25 minutes     Serves : - 2

HOW TO PREPARE: -Cut the chicken into medium sized pieces. Put it in a big bowl and add pepper, red chilly powder, turmeric, half the garam masala, ginger, garlic, salt and mix it well. With the help of a fork make holes on all sides of the chicken pieces and let it marinate for three hours. Finely chop the onion and tomato separately and set it aside. Now take a pan and pour the oil. Bring to heat and when the oil is very hot add the bay leaf, cumin seeds. Let it crackle and turn golden brown then add the onions and fry till they are golden brown. Add the red chilly paste and sauté briefly. Next put in the garam masala, coriander powder and fry till the raw smell of the masala leaves. Now add the tomatoes and sauté till the tomatoes blend and becomes a thick gravy. Add the chicken with the marinade and sprinkle salt to taste. Mix it well, cover, simmer and cook for 15 minutes or till the chicken is nice and soft. Add the potato straws and mix once and remove from flame. Garnish with coriander leaves and fried cashew nuts and serve.




Ingredients : - 500 grams boneless chicken, 2 tablespoons curd(yoghurt), 1 tablespoon finely chopped ginger garlic, 1 big onion, 1 tomato, 2 cups chicken stock, 1 cup basmati rice(long grain), ½ teaspoon garam masala(hot spice mix), ½ teaspoon red chilly powder, ½ teaspoon cumin seeds, 1 bay leaf, 2 cloves, 2 cardamoms, ½ tablespoon cashew nuts and raisins, ½ inch cinnamon, 1 tablespoon ghee(clarified butter) and salt to taste.

Preparation time :- 30 minutes     Serves : - 2

HOW TO PREPARE : - Wash the rice and soak it in water for an hour. Later on drain it and keep it aside. Now take the chicken and cut it into 10 pieces. Put the chicken in a bowl and make slits on all sides of each piece. Add the curd, half of the ginger garlic and salt. Mix it up well and let it marinate for two hours. Now take a pan and heat the ghee. When the ghee begins bubbling add the cumin and let it crackle. Sauté till its golden brown and add the cloves, cardamom, cinnamon, bay leaf, cashew nuts, raisins and fry briefly. Then put the remaining ginger, garlic, red chilly powder, garam masala and sauté till the raw smell of the masala leaves. Add the chopped onions and fry till they are dark brown. Put in the chopped tomatoes and sauté on a high flame for two minutes. Add the chicken with the marinade and fry till the colour of the chicken changes. Simmer and sauté the chicken for ten minutes. Pour in the chicken stock or water, rice and bring to boil. When the water is boiling add salt to taste. Mix well, cover and cook on a low flame for 18 minutes or till the rice is fully cooked and the water has evaporated. Now remove from flame and spread it on a big platter. With the help of a fork separate the rice grains. Garnish with a little coriander leaves and boiled egg slices and serve.



Ingredients : - 500 grams chicken, 1 teaspoon ginger paste, 1 teaspoon garlic paste, ½ teaspoon garam masala(hot spice mix), 2 tablespoons tomato puree, 2 tablespoons freshly chopped coriander leaves, 1 tablespoon pepper corns coarsely powdered, few curry leaves, 2 tablespoons oil and salt to taste.

Preparation time : - 20 minutes     Serves : - 2

HOW TO PREPARE : - Make slits on all sides of the chicken and add pepper, salt, half of the ginger garlic, garam masala. Mix it all up and let it marinate for tow to three hours. Take a frying pan and heat half the oil. Now put in the chicken pieces and keep turning then over again and again. Cook the chicken till they are a light brown all over. Remove from the pan and pat dry the extra oil with some paper towels. Ensure that the pieces are kept warm. Now pour in the remaining oil in the same pan and add the curry leaves. Let it crackle and add the ginger garlic paste. Sauté for 30 seconds and add the tomato puree. Simmer and cook till the oil begins to leave the edges of the pan. Put in the chicken, marinade, coriander leaves and remaining garam masala. Pour in half a cup hot water, cover and cook on a low flame for 15 minutes or till the chicken is done. Garnish with fresh coriander leaves and freshly ground pepper and serve.