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.

Simple Crab Curry

Preparation Time: 30 mins
Ingredients:
Crab - 1/2 kg
Onions - 2
Tomato - 1
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Pepper powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Curry Leaves
Coriander leaves
Salt 
Oil

Method:
1. In a kadai add oil, finely chopped onions and salute till onions turn soft, then add tomatoes and cook till they are mashey.
2. Add Turmeric powder, Chili powder, Pepper powder, Coriander powder, Garam masala powder, salt and cook oil snoozes out
3. Add crab, water and curry leaves and cook the crab is fully cooked and the gravy thickens.Garnish with coriander leaves

This gravy goes good 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.

Panner Butter Masala

Preparation Time: 20 mins

Cooking Time: 45 mins

Ingredients:

Panner – 1 pack

Butter – 4 tbsp

Oil – 2 tbsp

Onion – 4

Tomatoes – 2

Green chilies - 3

Cinnamon – 2

Cloves – 3

Chili powder – 3 tsp

Coriander powder - 2 tsp

Ginger garlic paste – 1 tbsp 

Water – 2 cups

Salt as required

Kasuri Methi leaves 

Coriander leaves

Method: 

1. Grind onions and tomatoes separately

2. In a kadai add oil, butter, cinnamon, cloves and onion paste, green chili and salute till turns brown

3. Add ginger garlic paste and cook till raw smell goes

4. Add chili powder and coriander powder and mix well

5. Then add tomato paste and salute till oil leaves side. Then add water to this and cook till the gravy thickens. Finally add kasuri methi and fried Panner and cook for 2 minutes

6. Garnish with butter and coriander leaves

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.