Chicken Gravy

Preparation Time: 45 mins
Marinate Time: 2 hours
To marinate
Chicken - 1/2 kg
Egg- 1
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1/2 tsp
ginger garlic paste - 1/2 tsp
salt

For Gravy
Tomato- 1 (Small)
ginger garlic paste - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Garlic chili sauce - 1 tsp
Tomato sauce - 1 tsp
Soya sauce - 1 tsp

Method:
1. Marinate the chicken & keep in the fridge for 2 hours. Then in a kadai add oil and shallow fry the chicken.
2. In the remaining oil add ginger garlic paste,onions and fry till it turns brown in color.
3. Add tomatoes, Chili powder, Coriander powder, Pepper powder & salute till oil snoozes out
4. Then add the fried chicken, garlic chili sauce, tomato sauce, soya sauce, little water and cook till gravy thickens.

Serve this gravy with Chapati, roti or rice.

Easy Chicken Fry

Preparation Time: 15 mins
Marinate Time: 1 hour
Ingredients:
Onion - 1 (small)
Green Chilies - 2 
Curry leaves 
Salt
Oil

To Marinate
Chicken - 1/2 kg
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1/2 tsp

Method:
1. Marinate the chicken & keep it the fridge for 1 hour. Then deep fry the chicken.
2. In a kadai add oil, onions, chilies, curry leaves, salt & salute till onions turn soft
3. Finally add the fried chicken

This spicy chicken is a best combination with rice

Chicken Meat Balls Curry

Preparation Time: 45 mins

Ingredients:

For Meat balls

Chicken - 1/2 kg

Onions - 1

Roasted gram - 2 tbsp

coriander leaves - a bunch

Pepper powder - 1 tsp

Salt to taste

Oil to deep fry

For Gravy

Onions - 2

Green chilies - 2

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Coriander seeds - 1 tsp 

Ginger garlic paste - 1 tsp

Garam masala - 1 tsp

Salt

Other Ingredients

Water - 1 cup 

Kasoori methi leaves - 1 tbsp 

Method:

1. Grind all ingredients given for meat balls to a course mixture and deep fry in oil.

2. Grind the ingredients for the gravy to a fine paste.

3. In a kadai add oil and the gravy paste and salute till the oil snoozes out.

4. Add 1 cup of water to the gravy and bring the gravy to a boil over medium heat
5. Then add fried chicken balls and cook till the gravy thickens.Finally garnish with Kasoori methi leaves

Serve hot with chapati, Rotis or rice.

Chicken Kulambu/Curry

Preparation Time: 30 mins

Ingredients:
Chicken - 1 kg
Small/ Madras Onions - 1/2 cup
tomato - 1
Green Chili - 2
Oil as required
Salt as required

To Fry:
Coconut - 1 cup
Cinnamon – 2
Cloves – 2
Cardamom – 1
Fennel seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Pepper - 1/2 tsp
Coriander seeds - 1 tbsp
Dry Red Chili - 5
Poppy seeds - 1/2 tsp
Cashew - 5

Method:
1. Mix chicken with ginger garlic paste and cook in pan leaving 2 whistles
2. In a kadai add little oil and all the ingredients under 'to fry' and fry till coconut turns light brown in color. Cool this mixture and grind to smooth paste
3. In another kadai add oil fennel seeds, cumin seeds, onion, green chilies, curry leaves and cook till onions gets soft, then add tomatoes and salute
4. Add the grinded coconut paste, salt and cook till oil leaves side. Then add chicken and mix well
5. Add water as required and bring to boil, simmer and cook till the curry thickens
6. Garnish with coriander and curry leaves

Serve with rice or chapati

Kerala Chicken Thoran

Preparation Time: 15 mins

Ingredients:

Chicken: 1/2 kg (Boneless)

Ginger garlic paste - 1 tbsp

Oil - 1 tbsp

Onion - 1 (finely chopped)

Mustard seeds- 1/2 tsp

Fennel seeds - 1/2 tsp

Curry Leaves

Salt as required

To Grind:

Coconut - 1/4 cup

Turmeric powder - 1/4 tsp

Chili powder - 1/2 tsp

Cumin seeds - 1/4 tsp

Fennel Seeds – 1/2 tsp

Method:

1. Grind the ingredients to a coarse mixture

2. Cut chicken to small pieces, mix with ginger garlic paste and cook in pan leaving 2 whistles

3. In a kadai add oil, mustard seeds, fennel seeds and onion and fry till onions are cooked

4. Add the grounded mixture, salt and mix well, finally add the chicken and cook for 5 mins

Garnish with curry leaves and serve hot with rice

Chili Chicken (Dry)

Preparation time: 20 mins

Cooking Time:  30 mins

Ingredients:

Chicken- 1/2 kg

Egg - 1

Cornflour - 4 tbsp

Maida - 1 tbsp

To Marinate:

Ginger Garlic paste - 1 tbsp

Chili powder- 1 tsp

Coriander powder - 1 tsp

Gram masala - 1 tsp

Cumin powder - 1 tsp

Chat masala - 1 tsp

Salt to taste

For Sauce:

Onions - 2 

Capsicum - 1

Garlic (chopped)- 4 

Green chili (paste)- 1 tbsp

Tomato (puree)- 2 tomatoes

Soy sauce - 1 tbsp 

Tomato sauce - 2 tbsp

Chili sauce - 2 tbsp

Vinegar - 1 tsp

Butter - 1 tbsp

Oil - 1 tbsp

Salt to taste

Method:

1. Marinate chicken for 30 mins. Then add corn flour, maida, egg and mix well. Fry the chicken

2. Heat butter and oil in a kadai add chopped garlic,saute for a while, then add tomato puree, chili paste and salt.Fry until oil separates

3. Add chopped onion saute for a while, then add capsicum and cook for 2 to 3 minutes

4. Finally add chicken, all sauces and vinegar and mix well

Serve hot with rice or Naan

Hyderabad Chicken Biriyani

Preparation time: 15 mins

Cooking Time:  30 to 40 mins

Ingredients: 
Basmati Rice – 1cup
Chicken – ½ kg
Onions – 4 
Tomatoes – 2
Oil
Salt
Coriander leaves
Curry leaves
Pudina leaves

To grind
Green chilies – 5/6
Ginger – 1 piece
Garlic – 5
Pepper – 4/5 corns
Cinnamon – 2
Cloves – 3
Cardamom – 1
Fennel Seeds – 1 tsp

Method:
1. In a cooker add oil, onions, salt and salute for 5 mins then add the grinded paste and salute till the raw smell goes. Now add the chicken and tomatoes close the lid of the cooker and cook allowing 2 whistles.
2. Take your electronic rice cooker add 2 cups of water, rice, the above gravy and chopped curry leaves, coriander leaves and pudina leaves and cook till done.
3. If you want to cook in the pressure cooker, cook the gravy till done and add 2 cups of water, rice and chopped curry leaves, coriander leaves and pudina leaves and cook allowing 3 whistles.

Tomato Chicken Gravy

Preparation time: 20 mins

Cooking Time:  30 mins

Ingredients:
Chicken – ½ kg
Onions – 2 (finely chopped)
Tomato – 4
Ginger garlic paste – 2 tbsp
Kasuri Methi – 1 tbsp
Butter – 1tbsp
Fresh Cream – 1tbsp
Cashew nuts – 15 to 20
Oil – As required
Salt – As required

Whole spices  
Cinnamon – 4
Cloves – 4
Elachi – 2

Spice Powders
Turmeric powder – 1tsp 
Chili powder – 2 tbsp
Coriander powder – 1 tbsp
Garam Masala – 1tsp
Geera Powder – 1tsp

Method:
1. Boil water, add tomatoes, peal the skin and make fine paste.
2. Grind cashew into fine paste by adding little water
3. In a kadhai add oil, 1 tbsp ginger garlic paste and salute till golden brown, add tomato puree, salt  and salute for 5 mins. Then add half the quantity of all spice powders and salute. Next add cashew paste and cook till the oil comes out. Finally add kasuri methi and remove the gravy from flame and keep aside

4. Take a pan add butter, whole spices, onions, salt, ginger garlic paste and salute till golden brown. Now add the other half of all spice powders, chicken and mix well. Now close the lid of the pan and cook allowing 2 whistles.
5. Finally mix both the above gravies and cook in low flame for 5 mins. Switch of the flame garnish with fresh cream.

This gravy can be served with Roti, Chapati and Naan.