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.

Chicken Masala (Tikka Masala spice system) - made on 26th January 2012

What did I use:

1. 6 Chicken thigh pieces (boneless)
2. 6 tbsp. Yoghurt
3. 1 tsp red chili powder
4. 1 tbsp Garlic past
5. 2 tbsp Ginger paste
6. 1 tsp Cumin Powder
7. 1 tsp Curry Powder (Garam Masala)
8. 4-5 tsp lemon juice
9. Salt to taste  

For Gravy

1. 2 Tomatoes(chopped)
2. 1 Onion
3. 1 tsp Ginger-garlic paste
4. ½ tsp. Cumin powder
5. ½ tsp. Coriander powder
6. ¼ cup Milk
7. 1 tsp Sugar
8. Salt to taste

 How did I cook

Cut chicken into smaller pieces. Drain the water after washing the chicken.

Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour.

Heat oil and add ginger, garlic paste. Fry a little and add chopped onions.
Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for this dish.
When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.
Add cumin and coriander powder. Mix well. 
Add tomato and yogurt. And cook for 5 minutes.
Add salt and sugar and drop the marinated chicken pieces in it.
Let it simmer for 5 minutes on low heat and let the flavors mingle a little.
Increase heat to high and incorporate milk slowly. Stirring continuously.
Once the gravy is of right consistency, reduce heat to low. 
Prepare any garnish.
Serve with white rice.

Chicken with Gravy - made on 15th Jan, 2012