Ingredients: - CHICKEN:800gms,ONION:200gms;GARLIC:6flakes;HUNG CURD:150 gms;NUTMEG/MACE POWDER:1/2 tsp;GARAM MASALA:1/2 tsp;DRY COCONUT POWDER:2tbsp;SALT TO TASTE;SAFFRON COLOR:2 pinch,MITTA ATTAR:2 drops;OIL:3tbsp.

Preparation time : - 1 to 3 Hours including marination.    

HOW TO PREPARE: -CUT THE CHICKEN IN MEDIUM PIECES.MIX ALL THE INGREDIENTS EXCEPT OIL IN A BOWL AND LEAVE FOR HALF AN HOUR. TAKE A WOK AND ADD OIL TO IT. WHEN THE OIL IS HOT ENOUGH PUT THE MARINATED CHICKEN IN IT.SPRINKLE LITTLE WATER AND COVER AND COOK TILL THE CHICKEN IS TENDER.GARNISH WITH ALMOND FLAKES AND SERVE WITH ROTI OR PARATHA.




Ingredients : - kothimbir/green dhania 2katori,3/4 katori Besan,greenchillie,ginger,garlic paste.1tbs oil.

Preparation time : - 3 minutes    

HOW TO PREPARE : - First prepare besan paste by adding one katori water,little salt haldi and chillie powder and keep it aside . Then in kadhai pour the oil ,afterit becomes hot add ginger garlic paste , fry then add finely cut green dhania,allow it to cook ,then add besan pasteand cook till it forms a dough and becomes dry ,then in a oiled thali spread the dough ,pressing it with a katori,after it cools ,cut into pieces and fry




Ingredients :- Boneless chicken 500 gms, Diced oninons 1 cup, Green Chillies 6, Chicken roast masla 4 teaspoons, Tumeric powder 2 teaspoons, Soya sauce 3 teaspoons, Curry leaves required, Egg 1, vinegar required quantity, Black pepper 3 teaspoons, Chinamon 2 inch piece, Corriander leaves required, Cloves 6, Salt required quantity, Garlic 25 flakes, oil 225 ml

Preparation time : -30 minutes    

HOW TO PREPARE : -1). Powder the pepper, chinamon, cloves.

2). Make a paste of garlic flakes.

3). Add the powdered pepper, chinamon, cloves and garlic paste to the boneless chicken.

4). Add 2 teaspoons soya sauce, 1 egg, tumeric powder, salt, curry leaves and mix the ingredients well and keep the mixture in the freezer for about 45 minutes.

5). Heat oil in the pan on low flame.

6). Add the diced onions and chopped green chillies in oil and medium fry them.

7). Add the chicken mixture into the oil and deep fry till the smell arouses your senses.

8). Now add the chopped corriander leaves to give a good flavour and smell.

9). Serve with a little vinegar.