Nagore Style Chicken Curry

Ingredients
For the spice paste:
4 tbsp fresh coconut, grated
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp fenugreek seeds
1 tsp black peppercorns
4 whole dried chillies
25 fresh curry leaves (from Indian grocery shop or atr a push you can use dried)

For the curry:

4 tbsp sunflower oil

3 green chillies

6 garlic cloves, finely grated or crushed

1 tbsp fresh ginger, peeled and finely grated

2 medium red onions, halved and finely sliced

2 medium  onions, halved and finely sliced

1 tsp turmeric

3 medium tomatoes, finely chopped

 chicken 1 kg skinned and portioned into 10 pieces (drumsticks, thighs, wings and halved breasts)

120 ml coconut milk

4 tbsp coriander leaves, finely chopped

Method :   In a small frying pan over a medium heat and add the coconut, stirring until it browns. Then add the cumin, coriander and fenugreek seeds, the peppercorns and dried chillies. Continue to stirfry for 3 minutes. Then add the curry leaves. Stir for about 30 seconds then remove from the heat and leave to cool.  Grind to a fine, slightly oily powder.

Put a large pot on a medium heat and let it get hot, then pour in the oil. Drop in one whole green chilli. Stir and allow the skin to blister slightly. Then add the garlic and ginger. Fry for a couple of minutes, until the garlic just starts to brown.  Tip in the onions and sauté until soft and golden.  Now add the turmeric and the spice paste and mix thoroughly then cook for 2-3 minutes.  Then add the tomatoes and cook, covered, for about 10 minutes. Stir occasionally, mashing the tomatoes into the sauce.  Add the remaining green chillies, slit lengthways, and season with salt to taste.

After giving this mixture a good stir add the chicken and brown the meat for about 10 minutes. Pour in  a cup of water and stir well.   Now add the coconut milk and coriander. Stir, cover and cook over a low heat for 35 minutes or until your chicken is cooked through and tender.
(Recipe by Madhur Jaffrey )

Kerala Toddy shop (Kallushappu) style chicken curry

Usually I do not post a write up about my recipes. This time the recipe is something very special and 

have some fond memories attached to it  . One of my friends planned a get together at kumarakom  last week. It was really exciting to spend two days with my childhood friends. we had so much to catch up. It was a road trip and while travelling one of them in the group suggested to have lunch from  a restaurant attached to a toddy shop. I was skeptical about the food  and the ambience   as we were only ladies in the group. To my surprise the area was quite clean and we headed for the special lunch from there . They served us many varieties of fish and prawns. while going through the menu the person who served us told about this chicken curry . Without thinking much we orderd a portion. It was awesome, with coconut oil on top the curry was mouth watering. While leaving we asked for the recipe and he gave us a rough description about the preparation..when I came back home next day itself prepared and served to my family .Everyone loved it and I am sure all my readers too will try out and  enjoy the hot spicy chicken curry.

Ingredients:
Chicken : 500gm
Onion : 4
Garlic: 1tbsp
Ginger :1tbsp
Green chillies : 4
Curry leaves few
Salt to taste
Coconut oil: 4 tbsp
Fenugreek seeds : 1tsp
Dry red chilly :5 ( soaked )
Kashmiri dried red chilly :12(soaked  in water )
shallots : 5
Mustard seeds :1tsp
Vinegar :2 tsp
Coriander seeds :1 tbsp
Pepper corns :1tbsp
Garam masala powder : 1 tsp
Cardamom : 2
Fennel seeds 1/2 tsp
water  :2 cups

Method:
wash and clean chicken .cut into medium size pieces.slice onions thinly. crush ginger garlic and green chillies.Grind dried red chillies , shallots, corriander seeds , pepper, and garam masala to a fine paste.
Heat a pan add oil , splutter mustard seeds and fenugreek seeds. Saute onions slightly. Add crushed ginger garlic and chillies. Add few curry leaves and fry till the raw smell goes.Add vinegar and salt, Add ground masala and saute for a while. Now add chicken pieces.combine well to coat the masaa well on chicken pieces, Add water and boil .cover and cook till the chicken is soft. Now add fennel and cardomom . cook till the chicken is done and the oil leaves on top. Add few more curry leaves, switch off the flame . Serve hot with kerala dishes like Rice, Appam,or Puttu.

Chicken lollipop

Ingredients:

6 or 8 chicken wings cut off one bone and collect all flesh at on end.

1 egg slightly beaten

4 tbsp Corn flour

1 tbsp Ginger Garlic paste

1 tbsp Kashmiri Chilly powder

1tsp Pepper powder

1 tsp Salt

Oil for deep fry

Method:

Mix  together the chicken with egg, cornflour, ginger garlic paste, chilly powder salt pepper powder and enough water so that the chicken pieces are well coated with the batter.Leave this for about 1 hour.

Heat oil in a pan and deep fry the chicken wings on a high heat to begin with and then lower the heat and cook until fried well.Drain on absorbent paper.Serve hot with vegetable salad or tomato sauce.

Chicken Tangri Kabab

 Ingredients :
6pieces of chicken leg
1/2 tsp chilly pdr
1/2 tsp pepper pdr
1/2 tsp jeera pdr
1tsp ajwain  pdr,
1tsp coriander pdr
2 tsp lemon juice
2- 3 green chilles
Few coriander leaves
2 tsp grated ginger
1tbsp oil
1/2 tsp garlic paste
2tsp cornflour
1egg (white )
salt to taste.

 Method :
Squeeze the chicken legs and pierce them. Apply salt , chilly pdr,pepper pdr, jeera pdr, corriander pdr,lemon juice and keep aside .
In a bowl add oil,ajwain,garlic paste, ginger,green chillies , coriander leaves,. Mix well .Add corn flour,and egg white.Mix these ingredinets and blend well in a mixer.Apply this over the chicken legs and keep aside for 30 minutes.
Preheat the oven for 10mints. Place the marinated chicken legs on a greased baking tray and bake at 200dgreeC for 30 minutes.Turn the sides midway during the cooking process. Apply the remaining marinade also, so that it will not get too dry.
Serve with onions and green chutney...

Reshmi Kabab

 Settings :
Cooking time : 20 minutes
Temparature : 200degree centigrade
Shelf placement : Top
Heater select : Top
( preheat oven 10 minutes )
Serves : 2 to 3
Ingredients :
2 Cups of boneless chicken pieces
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chilly powder
1/2 tsp corriander powder
2 tsp jeera powder
2 tsp Lemon juice

 For marinating :
1tsp Garlic paste
1tsp Grated ginger
Few Coriander leaves
1tsp Oil
2 nos. Green chillies chopped
2tsp Besan
1/2 cup Fresh cream
Method :
Wash and squeeze the chicken pieces well. Add salt ,pepper,chilly powder,coriander powder,jeera powder,lemon juice and prick the chicken well.
Mix garlic paste,grated ginger, green chillies, besan, oil and make paste.
Apply this paste well on chicken pieces.Put this chicken pieces in a cup of beaten fresh cream and keep aside atleast  for 1 hour.
Place the chicken pieces on a baking tray and bake for 20 minutes.
Enjoy with green chutney and vegetable salad!!!

Chicken Stew

   

Ingredients :

Chicken : 3/4 kg ( cut into medium size pieces)
Onion: 2 ( thinly sliced )
Green chilly : 4 slit lengthwise
Ginger & Garlic : 1 tbsp Chopped
Potato : 1 cubed
Carrot : 1 cubed
Cardomom : 4
Cinnamon : 1 small piece
Clove : 4
Whole pepper : 1/4 tsp
Pepper powder : 1/2 tsp
Garam masala powder : 1/4 tsp
Medium thick coconut milk : 3 cups
Thick coconut milk : 1  cup
Salt as req
Coconut oil : 2tbsp
Curry leaves : few

Method :
 Heat Oil in a pan and splutter whole masala. Add sliced  onion , ginger , garlic, green chilly and curry leaves. Saute till the onions become soft.Onions  should not be brown while preparing stew.Now add chicken pieces, cubed potatos , salt and medium thick coconut milk. Mix well . cover and cook .
When the chicken is half done , add cubed carrot and cook till its done.Now open the lid, add pepper powder and garam masala. Stir well and check for salt. Add the thick coconut milk stirring continuously. Now reduce the flame and cook for 5 minutes  to get the required thickness. Sprinkle few curry leaves and 1 tsp coconut oil on top. Serve hot with Appam .

Pepper chicken masala

Ingredients:
Chicken : 500 gm ( medium sized pieces )
Onion : 4 ( thinly sliced )
Tomato : 2 (chopped )
Garlic : chopped 1tbsp
Ginger chopped : 1tbsp
Green chilly slit lengthwise : 2
Chopped corriander leaves :  1 bunch
Chilly powder :1tsp
Corriander powder : 2 tsp
Turmeric powder : 1/4tsp
Garam masala powder : 1/2 tsp
Jeera powder : 1/4 tsp
Pepper powder :2tsp +1 tsp for marination.
Salt to taste
Oil as req
Bay leaf : 1 or 2
Cardomom : 4
Clove : 4
Cinnamon : 1' piece

Method :

Marinate chicken pieces with salt , turmeric powder and 1 tsp of pepper powder and keep it for half an hour.
Heat oil in a pan and lightly fry the chicken pieces and keep aside.
In the remaining oil  fry the whole spices till you feel the aroma  of the spices. Add sliced onions and fry  till golden brown. Add garlic and  ginger. when  raw smell leaves, add green chilly and chopped tomatoes .Once the tomatoes are done, add  all powders and stir well. Add the fried chicken pieces and mix well to coat the masala on the chicken pieces. Cover with a lid and cook on a medium heat for 5 minutes and then change the heat level to low and allow to cook till the chicken is tender.( you can add some water if needed ).Open the lid , check for salt and sprinkle the corriander leaves on top . Enjoy with Nan or Roti.

Palak Murgh

Ingredients:
Chicken : 250 gm ( cut into med size pieces )
Spinach : 200 gms
Onion : 2( sliced )
Green chilly : 4
Tomato : 2 (chopped )
Ginger :1' piece
Garlic :4 cloves
Cinnamon : 1 stick
Cardomom : 2
Clove :2
Bay leaf : 2
Jeera powder : 1/2 tsp
Garam masala powder : 1/2 tsp
Coriander powder : 1tsp
Pepper powder : 1/2tsp
Salt to taste
Oil : 2 tbsp or Butter

Method :
Remove the thick stem of the spinach.
Blanch spinach and puree it finely.
Grind ginger, garlic and green chilly to a fine paste.
Heat oil or butter in a pan and saute  half of the onions. when it turn to a golden colour add chopped tomatoes and Saute for 2minutes.transfer this to a mixer and once cooled grind to a paste.
In the remaining oil add cinnamon,cardomom, cloves and bay leaf and fry lightly.Now add   half of the sliced  onion and saute till brown. Add Green chilly ginger garlic paste and continue sauteing till the raw smell leaves.
Add coriander powder, pepper powder, garam masla powder , jeera powder and  stir well.
Add chicken pieces, salt  and onion tomato paste . cover and cook on a medium heat till the chicken is tender. Uncover and add  pureed spinach .Combine well and cook on a low heat for another  5 minutes.
You can add fresh cream to make the gravy more rich and tasty..(Optional )
Enjoy with Roti or Rice !!!

Coriander chicken

Ingredients:
Chicken :500gm ( cut into small size pieces )
Red chilly powder : 2 tsp
Turmeric powder : 1/4 tsp
Coriander powder : 2 tsp
Garam Masala powder : 1/2 tsp
Ginger : 1' piece(chopped)
Garlic: 6flakes(chopped)
Green chilly : 2
Onion : 3 ( sliced )
Tomato : 2
Coriander Leaves : 1 bunch
Oil :1 tbsp














Method:
wash and drain the chicken pieces. keep aside.
Grind half of the sliced onions, tomatoes and coriander leaves to a fine paste.
Heat oil in a heavy bottomed skillet and fry the remaining onions till it turns to a light brown .
Add  ginger, garlic, green chilly and fry till the raw smell leaves.
Add  ground onion tomato paste and saute well.
Now add all powders and saute till the oil separates.
Add chicken pieces,add  salt and mix well. cover and cook on a medium flame.You can add a cup of water if needed. When the gravy is thick and chicken is cooked well, turn off the stove and serve hot with roti or rice.

Kashmiri Chicken

 Ingredients:
1. Chicken :1 kg
2. Kashmiri chillies : 25
3. Mustard seeds :1tsp
4.Jeera ;1/2 tsp
5.Pepper corns :1tsp
6.Cinnamon :2'' piece
7.Cloves : 5
8.Ginger : 2'' piece
9.Cashew nuts :10
10.Khuskhus :1tbsp
11.Onion : 1
12.Chopped garlic : 5

13. Chopped onion : 2
14. Chopped tomato: 4
15. Turmeric powder :1tsp
16. Salt to taste
17 .Kismis: 10
18. Dates : 2
19. Cardamom: 2
20. Cinnamon : 2' piece
21. Cloves: 4
22. Lemon : 1
23. Oil as req
24.Corriander leaves : a bunch

Method:
Clean and cut chicken into fairly big pieces. Marinate the chicken pieces in a mixture of lime juice turmeric powder and salt and keep aside for 1 hour.
 Grind the ingredients from 2 to 12 to a fine paste.
Heat oil in a pan and fry the marinated chicken pieces lightly.Drain and transfer them  to a bowl
In the remaining oil fry whole garam masala for a while and  add chopped onions and chopped garlic and fry  till light brown colour.Now add the ground masala paste and saute for few minutes.
Add tomatoes and stir well .
Add the chicken pieces and combine well.
Add  3 cups of hot water, cover with a lid and and cook on a medium flame  till the gravy thickens.
Add coriander leaves , chopped nuts ,kismis, and dates on top before serving.
Enjoy with Roti or rice!!

 

Chicken Mughlai

Ingredients
Chicken (cut into medium pieces)-1 1/2 kg
Ginger-1 1/2tbsp
Garlic-1 1/2tbsp
Green chillies-4nos
Onions(big)-3 to 4nos
Turmeric powder-1/2tsp
Chilli powder-1tsp
Coriander powder-1/2tsp
Salt to taste
Tomato-2nos
Butter-50 gm
Kasoori methi (dried fenugreek leaves)-1/2tsp
Cumin(Jeerakam) powder-1/2tsp
Garam masala-1/2tsp
Cashew nuts-50gms
Egg-1
Fresh cream-1/2cup
Coriander leaves-a bunch

Method
Heat  1  tbsp oil  in a pan. Add chopped ginger, garlic and the green chillies .  Add the chopped onions and  stir well. Once the onions turns slightly brown, add turmeric powder, chilli powder and coriander powder to it. Once the raw smell leaves,add the tomatoes and cook .  switch-off the stove and keep it aside to cool.

When the masala cools down grind them to a fine paste. In another pan, add the chicken pieces, mix with the ground masala . Add a pinch of salt, cover with a lid   and cook till the chicken is soft. Add hot water if needed. In another pan, melt the butter. Reduce the flame and add kasoori methi, jeera powder and garam masala to it. To this, add the cooked chicken with the gravy. Soak the cashew nuts in water for few minutes.Make the cashew nuts to a thick paste and add to the curry and bring to boil. Beat the egg well and mix it with the fresh cream. Add this egg-fresh cream mixture to the curry.combine well and keep on a low flame for  few seconds..  Garnish with corriander leaves on top..
Serve with Roti ,Nan or paratha.

Spicy Chicken Roast

Ingredients:

 Chicken   – 8 medium size pieces

Sliced Red Onions – 3 large

Diced Tomatoes -  2 large

Curry Leaves – A Sprig

Slit Green Chillies –2 

Ginger - 1tsp chopped

Garlic -1tsp chopped

Corriander powder -1tsp

Chilly powder -1tsp

Salt – to taste

Oil – For shallow frying the chicken pieces 

Marination:

Kashmiri Chilly Powder – 1 tbsp 

Turmeric Powder – 1/2 tsp

Black Pepper Powder – 1 tsp

Garam masala powder -1/2 tsp

Cumin powder -1/4 tsp

Coriander Powder – 1 tbsp

Eastern chicken masala powder- 1tbsp

Ginger Paste – 1 tsp

Garlic Paste – 1 tsp

Lemon juice -2tsp
Salt to taste

Method:

Wash and clean chicken pieces.Apply 1 tbsp lemon juice in the chicken pieces  .
Make a marinade with the above mentioned ingredients and apply on the chicken pieces and keep in the refrigerator for atleast 1 hour.
Heat oil in large frying pan and place the chicken pieces in oil and shallow fry each piece, till all sides are fried properly. .

Remove the fried chicken pieces from oil and keep aside.
Add the sliced onions to the same oil and saute until translucent.
Add slit green chillies,Ginger,Garlic, tomatoes and curry leaves and continue sauteing until the tomatoes have been cooked.
Add corriander powder and chilly powder.
When the raw smell leaves add chicken pieces and mix well.
 Add salt and 1 cup hot water and combine well.
 Cover and cook on low flame for around 5 minutes so that the chicken pieces are coated well with the thick masala.

Pepper Chicken Curry

Ingredients :

Chicken : 500 gms ( cut into medium size pieces )

Onion : 4 thinly sliced

Tomato : 2 sliced

Green chilly  2

Garlic : 4 chopped

Ginger: 1tbs grated

Cashew nut : 10 to 15 nos

Corriander powder :   3tbsp

Crushed  Black Pepper : 2 tbsp & 1sp to marinate

Fennel seed Powder  :  1tsp

Turmeric  powder : 1tsp

Dry Kasoori methy  leaves :  1tsp

Garam masala :1tsp

Salt  as required

Oil:  3 tbsp

Method :

1.Marinate chicken with salt and turmeric powder and 1tsp pepper for 30 minutes.

2.Grind cashewnuts to a fine paste.

3.Heat oil in a frying pan and sauté onions to a golden brown colour.

4.Add  ginger , garlic, and green chilly .

5.Add coriander powder ,crushed pepper , fennel powder and sauté well.

6.Add tomato and cook till soft.

7. Add chicken pieces  and stir well to coat the masala and cook on a medium flame ,covered  with a lid.Add  some water if needed.

8. Add cashew paste and methy leaves and let it boil for few minutes

9 .Once the gravy is thick enough add garam masala powder ,sprinke few corriander leaves and switch off the flame.

10. Serve with Roti or Nan.

Chicken Curry

Ingredients:

Chicken : 8 medium sized pieces
1.Coconut : 1 cup
2.Corriander powder  : 1 tbsp
3.Chilly powder : 2 tsp
4.Fennel seeds  : 1 tsp

Heat 1tsp oil in a pan and roast coconut till light brown. Add corriander powder, fennel seeds and chilly powder. Reduce the heat and fry till the raw smell leaves. when it cools grind  well and keep aside.

Onion : 2 medium sized sliced
Garlic : 4 no: chopped
Ginger : 1' piece chopped
Green chilly :2 (sliced)
Turmeric powder :1 tsp
Salt to taste
Curry Leaves& Corriander leaves  : small bunch
Tomato : 1 ( Sliced )
Oil : 2 tbsp

 Method:
Heat oil in a  a frying pan , add onion when it turns light brown add garlic, ginger , green chilly and fry for few seconds  .
Add turmeric powder, salt , and curry leaves.
Add chicken pieces  and the ground coconut paste and mix well. Add 2 cups of water.
Cover the pan with a lid and let it cook on a low flame .
When 3/4 done, add tomatoes and corriander leaves and cook till the chicken is soft and the gravy is thick.
Add some more curry leaves and corriander leaves on top
Serve with Appam or Idiyappam.

 .

Chicken65

Ingredients :
Boneless chicken 1 1/2 " pieces :  450 gms
Yogurt     :   1/2 cup
Lemon juice : 1 1/2 tbs
Rice flour :  2 tbs
Salt  to taste
Garam masala Powder  : 1tsp
Oil  : 8 to 10 tbsp
Curry leaves  :  20
whole dry  red chillies : 6
Garlic : 6 cloves
Ginger : 2" piece
Turmeric ( fresh)  :1/2 " stick
Corriander seeds  : 2 tbsp
Black peppercorns  :1 tbsp

Method :
Grind masala ingredients to a fine paste along with 10 curry leaves.Blend yogurt, lemon juice,rice flour, salt into the ground masala.Add  garam masala powder and mix well.Add the chicken pieces in to this and marinate for an hour in the refrigerator.
Heat oil in a kadai or frying pan and add the chicken pieces in small batches of six to eight pieces at a time and stir fry on a high heat for a minute, tossing it  continuously.Add another batch of the chicken and repeat.
Lower the heat once all the chicken  has been added.
Turn the pieces frequently , basting with the remaining masala.
Cook till the oil separates and the chicken pieces become crispy outside but  moist and soft inside.
Adjust salt add remaining curry leaves ,toss well and remove.
Drain the excess oil and serve hot...


* If you find it is time consuming to grind the whole masala ingredients like turmeric, corriander, chilly and pepper corns, you can use them in powdered form for the marination .*



*Courtesy : Sanjeev kapoor

Jeera chicken

Ingredients:
1 kg chicken
4 onions chopped
1/2 tsp jeera
2 tbsp ginger garlic paste
1/4 cup coriander leaves chopped
2 tbsp oil
salt to taste

Powders:
1/2 tbsp garam masala

1tbsp chilli powder
1/4 tsp turmeric powder

1/2 tbsp coriander powder

1/2 tbsp jeera powder

Method:
1.Add 1/2 tsp jeera into hot oil. Let it splutter.

2.Add the ginger garlic paste and saute.

3.Add the onion and saute till the onion turns golden brown.

4.Add the powders and saute till the raw smell is gone.

5.Add chicken pieces and salt to the pan and cook on low flame till the chicken is cooked..

6.Once the chicken is cooked and all the water has evaporated add the coriander leaves and mix well.Serve hot.

Thandoori Chicken

Ingredients:
Chicken pieces (remove the skin and fat and cut into big pieces) 4lbs
Juice of one lemon
Yoghurt ½ cup
Ginger 1 inch piece
Garlic 8 cloves
Chilly powder 1 teaspoon
Tandoori mix 3 teaspoon
Garam masala ½ teaspoon
Salt to taste
Red food coloring - a pinch
Melted butter 2 teaspoon
For garnishing:
Onion - sliced as rings
Lemon – sliced as rings

Method:

Remove the skin and fat from the chicken and cut as big pieces. Make deep slashes into the chicken pieces so that the masala will permeate deep into the chicken meat. Wash very well, dry the pieces and keep aside.

 Grind garlic and ginger with lime juice and yoghurt. Add the red food coloring, chilly powder, Tandoori mix, Garam masala, salt and melted butter and mix well.
 Pour the blended masala into a deep bowl and add chicken pieces to this and mix well so that the chicken is coated all over with the tandoori masala.
Cover and refrigerate for 24 hours. Stir the contents occasionally.

Preheat the oven to 425 degree F. Place the chicken in an oven proof tray and cover the tray with aluminium foil and bake for 20 minutes. After 20 minutes take the tray out of the oven and turn the chicken pieces and cover with the aluminium foil and bake again for 20 minutes.

 Now remove the aluminium foil and broil for 3 minutes on each side.

Place the broiled chicken pieces in a serving dish and let it rest for 10 minutes before serving. Decorate it with onion and lemon rings.

Chicken with Red Chillies

Ingredients:
500 gms chicken breast meat
1 tbsp soya sauce
1 tsp salt
1 tbsp corn flour
1 egg white
10 fresh red chillies
1tbsp garlic chopped
1/2 tbsp ginger chopped
3 tbsp spring onion chopped
3+2 tbsp oil
For seasoning:
1tbsp soya sauce
1/2 cup chicken stock
1tbsp corn flour
1tsp vinegar
1/2 tbsp roasted sesame powder
1/2 tsp pepper powder
1tbsp tomato ketchup
salt to taste

Method:
1. Debone and dice the chicken and marinate in soya sauce, salt, egg white and cornflourfor half an hour.
2.Slit the red chillies lengthwise and then cut into half .Discard the seeds.
3. Mix all the seasonings in a bowl.
4. Heat 3 tbsp oil  in a pan , stir fry the chicken pieces and keep aside.
5.Add  the remaining 2 tbsp oil  to the pan and  stir fry red chillies , ginger, garlic until fragrant.Then add fried chicken pieces , spring onion and seasoning mixture. Stir fry for 2mints. Serve hot.

Chicken Pepper Roast

Ingredient

Chicken –1/2 kg
Onion - 4 chopped finely
Tomato – 1 medium chopped
Curry Leaves – 10
Coriander Powder –3tsp
Chili Powder – 1 tsp
Pepper Powder – 3 tsp (freshly crushed)
Cumin Powder – 1tsp
Garlic –4cloves chopped
Ginger Garlic paste – 2 tsp
Green chilly - 2
Whole garam masala –
cloves – 3,
cinnamon – 1”,
cardamom – 2
Salt to taste
Oil – 4tsp
Method
1 Heat oil in a pan and add the whole garam masala and when you get the good aroma from it add the garlic and onion and sauté for few mins.
2. Add the ginger garlic paste and mix well.
3 When the onions turn to brown colour,add chopped tomato and fry till the oil separates from it.
4.add the curry leaves and all the dry masalas
5.Add the chicken pieces ,close and cook for 10 mins, stirring in between and if needed splash little water to avoid burning.
6. When removing from stove, add one tsp of pepper powder.

7. Transfer to a serving dish and garnish with coriander leaves.

Szechuan Style Chicken

Ingredients

Chicken breasts(small peices)-500gms

Ginger-garlic paste-1/2tsp

Chopped ginger-2tsp

Chopped garlic-1tsp

Chilli flakes-1tsp

Egg-1

Soya Sauce-3tbsp

Chilli sauce-1tbsp

Tomato ketchup-1tbsp

Onion-1

Tomato-1

Spring onions for garnishing

Corn flour-2tbsp

Pepper-1/2tsp

Oil

Salt to taste

a pinch of orange red colour (optional)

Method

Take a bowl, add the ginger-garlic paste, salt & pepper powder, a tbsp of soya sauce and  egg. Mix well adding red colour and marinate the chicken in this for about 3 hours. Deep fry the chicken until cooked. Keep it aside.

Heat oil in a pan, add chopped ginger, garlic and onions(thinly sliced) and saute for about 2 minutes. Add chilli flakes and chopped tomatoes, saute for few minutes. Now add all the sauces and cook until it is well blend. Add the fried chicken to this and mix well. At this stage you can garnish with spring onions and relish it as dry Szechuan chicken or mix a tbsp of corn flour in a cup of water and add to the chicken mixture to get a thick gravy.