Chicken Dahiwala --- made on 29th April, 2012

Coconut Chicken Masala (South Indian Spice System) - made on 25th Feb, 2012

What did I use:

1 kg chicken, washed and cut into medium sized pieces
1 large onion finely chopped
1 tbsp ginger-garlic paste
1 tbsp coriander powder
2-3 green chillis slit length wise
1 1/2 tsp garam masala powder (2″ dalchini, 2 green cardamom, 6 cloves finely ground)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsp-2 tbsp oil
For paste:
1 large onion
3-4 green chillis
1/2 cup fresh grated coconut
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 minutes

How did I cook:
Marinate the chicken in coriander powder, turmeric powder, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 minutes. Soak the cashew nuts in 2-3 tbsps milk for 10-15 minutes.
Make a paste of onion, green chillies, grated coconut, coriander leaves, mint leaves and cashew nuts. Keep aside.
Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients once in a while.
Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
Finally add the garam masala powder, combine well and remove the contents to a pressure cooker. Cook the chicken in pressure cooker for 3-4 minutes or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
Serve hot with white steamed rice, biryani or chapattis.

Kokur Yakhni (Kashmiri Spice System) - made on 18th Feb, 2012

What did I use:

8 medium pieces (about 800  grams) of chicken
1  cups water
2  cup(s) yoghurt beaten
1  teaspoon(s) each of cumin seeds and hot spice mix (garam masala) powder
1  teaspoon(s) each of dry ginger powder and cinnamon powder
2  teaspoon(s) fennel seed (saunf) powder
2  green cardamoms powdered
2  each of red chillies and cloves
2  tablespoons oil
salt to taste 

How did I Cook:

Heat the oil in a heavy-bottomed pan.

Add the cumin seeds and let them crackle.

Now add the chicken pieces and saute on a medium level for about 4 minutes or till it leaves the fat.

Add the salt, red chillies, fennel seed and the dry ginger powders. Fry for a few seconds.

Now add the cloves, cardamom powder and fry for a few more seconds. Reduce the heat and add the beaten yoghurt. Stir well and add the water. Keep stirring till it starts boiling.

Cover and cook on low level for another 20 minutes or till the chicken pieces are well cooked.

Sprinkle the hot spice mix, the cinnamon powder and keep tightly covered for a while to trap the aroma within.

Malvani Chicken Curry (Maharashtrian Kombi Masala) - made on 28th January 2012

What did I use:

8 medium sized chicken pcs.

1 coconut grated

4 onions chopped

1 tsp red chili powder, ½ tsp turmeric powder & 2 tsp spice mix (garam Masala)

8 green chili chopped

2 tbs ginger and garlic

3 tbs Oil

Salt to taste

How did I cook:

Grind half of the green chilies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least.
Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.

Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minutes or till they are light brown in color.

Add the remaining chopped green chilies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned.

Chicken with Gravy - made on 15th Jan, 2012

Chili Baby Corn Chicken made on 14th Jan 2012

What did I use:

 

Sliced baby corn

Small pieces of boneless chicken
All purpose flour, corn flour and egg

salt to taste
chilli powder to taste
A pinch of turmeric powder (haldi)
red chilli sauce
onions
capsicum
garlic (lehsun)
cumin seeds (jeera)

How did I cook:

Boil the chicken pcs in hot water

Keep the chicken pcs and baby corns in the batter made of all flour and egg for 30 minutes.

Fry baby corn and chicken pcs with all flour containing salt red chili powder turmeric powder.

Take a wok pour oil and put jeera and garlic.

Now put onion and see that it becomes light brown

Add capsicum and shake it well.

Close the vessel for about 10 minutes.

Then add fried chicken pcs and cook it

After 5 minutes, add fried baby corn to it and cook well.

Now add red chili sauce and Soya sauce. Mix it. Keep it closed for 5to 10 minutes.

Mix corn flour with little bit of water and shake it well. Pour this mix into the wok. And boil it for ¾ minutes. 

Bhuna Murg - made on 26th Dec 2011

What did I use:

Chicken - 250 Gms.
Onion - 2
Tomato - 2 small
Capsicum - 1 small
Tomato puree - 1/2 cup
Grated ginger - 1 teaspoon
Ginger-garlic paste - 1 table spoon
Mustard Oil (Sarson Ka Tel) - 50 ml.
Garam Masala - 1 teaspoon
Cinnamon powder - 1 teaspoon
Fresh coriander - for garnishing.
Salt to taste

How did I cook:

Cut onions vertically. Deep fry it and keep it aside.

Cut tomatoes and capsicum lengthwise.

Marinate chicken with little ginger-garlic paste for 15-20 minutes.

Take mustard oil in kadai. Add grated ginger into it and saute it.

Then add chicken and saute for 2 minutes. Add tomatoes and gently saute it.

Now add the tomato puree, ginger-garlic paste. Cook it for 5-6 minutes.

Then add garam masala, cinnamon powder and salt. Mix well. Cook it with lid.

Remove the lid and let it get little dry.

Now add fried onion and fresh coriander cover it and cook it again for 2-3 minutes. Serve it with tandoori roti.

Chicken Shahi Korma without gravy - made on 30th October 2011