Ingredients:
- Chicken 1/2kg
- Turmeric 1/4tsp
- Salt 2tsp
- Ginger, garlic paste 1tbsp
- Tomato 5 big chopped
- Cinnamon 1"
- Cloves 6 nos
- Cardamom 4 nos
- Cashewnut 5 pieces
- Raisin 10 nos
- Saffron a pinch
- Coriander leaves handful chopped
- Mint leaves few chopped
- Onion 2 chopped
- Curry leaves few
- Sugar 1 tsp
- Oil 3 tbsp
- Bay leaf 1 small
- Chilly powder 2 tsp
- Daniya powder 1 tbsp
- Water 1 cup
Method:
- Wash chicken and apply turmeric and salt.
- Heat oil add bay leaf, cinnamon, cloves, cardamom. Add onion and fry till dark brown.
- Add chicken, tomatoes, ginger-garlic paste, and fry for 2 or 3 minutes.
- Now add chilly powder, raisin, cashew nut, daniya powder, curry leaves, and sugar.
- Close the lid for 2 minutes. Open and add water. Again close the lid.
- Cook on a low flame for 1/2 an hour. Add Saffron and mint leaves while cooking.
- Garnish with coriander leaves.
- Serve with parathas, naan, chapatis.
- This gravy is very delicious.
Ingredients:
- Chicken 1kg[large pieces]
- Tomato 1 large
- Onion 2
- Coriander leaves for garnishing
- Chilly powder 1 1/2tsp
- Salt 1tsp
- Water 1cup
- Turmeric 1/2tsp
- Curry masala 1tsp
For Grinding:
- Coconut 1/2 grated
- Patta 2"
- Lavang 5
- Khus-Khus 1 tsp
- Pepper 1/2tsp
- Ginger 1"
- Garlic 6pods
- Sombu 1 1/2tsp
- Coriander,Mint leaves little
For Seasoning:
- Oil 1/2cup
- Mustard seeds 1/4tsp
- Urad Dal 1/2tsp
- Curry leaves handful
Method:
- Wash chicken and apply salt, chilly powder,turmeric.
- Cut onion,tomato,coriander leaves.
- Grind masala to a smooth paste.
- Heat oil in a kadai,add seasoning and fry onion,curry leaves.
- Add tomato and chicken,fry for 2 or 3 minutes adding salt.
- Now add grounded masala,water. Close a lid and cook for 30 minutes on a low flame.
- Add curry masala powder and cook untill the gravy thickens . Garnish with coriander leaves.
- Serve with rice or chapatis.
Ingredients:
- Chicken 1 kg[cut into 12 pieces]
- Garam masala 1 tsp heaped
- Chilly powder 3 tsp
- Turmeric 1/2 tsp
- Ginger-Garlic paste 1 tbsp
- Salt 1 1/2tsp
- Ajinomoto 1/4 tsp
- Oil 1/2 cup
For Sauce:
- Honey 3/4cup
- Soya sauce 1/4cup
Method:
- Mix garam masala, chilly powder, turmeric,ginger-garlic paste, salt, Ajinomoto to a smooth paste without adding water.
- Add chicken and apply masala to the pieces evenly.
- Heat oil in a pressure pan and arrange the pieces, close the lid[don't use cooker lid]
- And cook on low flame for 45 minutes roasting and turning in between cooking.
- Mix thoroughly Honey and Soya sauce.
- Pour 1/2 sauce on cooked chicken. Cook on one side of the chicken for 2 or 3 minutes and again turn on another side and add remaining sauce and cook for another 2 or 3 minutes.
- Remove from fire. Arrange in a plate.
- Add a tsp of chicken sauce over the chicken while serving.
- This chicken is very tasty. Everybody likes it.
Ingredients:
- Green gram Dal - 1 cup
- Onion - 1 chopped
- Tomato - 1 chopped
- Badaga - little
- Salt - 11/2tsp
- Turmeric - 1/
- Chilly powder - 1 tsp
- Curry leaves - few
- Coriander leaves - little
- Coconut - 1tbsp
- Oil - 11/2+11/2spns
- Water - 6 cups
Method:
- Dry roast gram till light brown, cool down, clean, and wash with cold water.
- Boil water add Dal and bring to boil.
- Add onion, tomato, coconut, 11/2tsp oil, salt, turmeric, chilly powder, badaga, curry leaves one or two.Mix well and close the lid.
- Cook for 1/2 an hour on a low heat.
- Don't over cook. This gravy should be little thick.
- Heat remaining oil and season with badaga or with mustard seeds, urad dal, curry leaves.
- Garnish with coriander leaves. Check salt.
- Serve with rice and ghee, chapattis or mudde means Ragi balls.
Ingredients: for dry style
- Chicken 1/2kg boneless
- Oil 3 tbsp
- Turmeric 1/4 tsp
- Small onion 1/4 kg
- Curry leaves Few
- Coriander leaves handful
- Red chilies 20 nos
- Roasted gram powder 1 tsp
- Water 1/2 cup
- Salt 2 tsp
For seasoning:
- Mustard seeds 1/4tsp
- Urad Dal 1/4tsp
- Bengal gram Dal 1 tsp
Method:
- Wash and cut the chicken into small pieces.
- Cut small onion into round shape.
- Chop coriander leaves.
- Break red chilies into small pieces and take out the seeds neatly.
- Heat oil add seasoning. Add red chilies and fry till the oil becomes red in color.
- Then add onion and curry leaves, fry till crisp.
- Add chicken, roasted gram powder, and fry for 1 minute.
- Close the lid and cook on a low flame for 20 minutes.
- Cook until the gravy is thick.
- Garnish with coriander leaves.
- Serve with hot rice and sesame oil.
For gravy:
- Coconut 1/2 grated
- Ginger 1"
- Garlic 6 pods
- Patta 1"
- Lavang 6nos
- Fennel seeds 1tsp
- Grind to a smooth paste and this to the chicken while frying adding roasted gram powder also.
- Garnish with coriander leaves
- Serve hot with rice. It will be very tasty.
Ingredients:
- Green Tur Dal - 1 cup
- Small onion - 1/4 cup[chopped]
- Tomato - 1[chopped]
- Coriander powder - 1tbsp
- Chilly powder - 1tsp
- Turmeric - 1/4tsp
- Salt - 1tsp
- Roasted gram powder - 1tbsp
- Curry masala powder - 1tsp
- Coconut - 1/2 grated
- Coriander leaves - a handful
- Oil - 3tbsp
- Ginger - 1/4"
- Garlic - 4 pods
- Water - 3 cups
- Mustard seeds - 1/4tsp
- Urad Dal - 1/4tsp
- Bengal gram Dal - 1/4tsp
- Patta - 1"
- Lavang - 5
- Ghusa-Ghusa - 1tsp
For Grinding:
- Coconut
- Ginger, Garlic
- Patta
- Lavang
- Ghusa-Ghusa
- Roasted Gram
Method:
- Heat oil in a pressure pan, add Mustard seeds, Urad Dal, Bengal gram Dal and
- Add onion, tomato, Tur Dal, curry leaves, and fry.
- Now add the grounded masala paste to it and fry.
- Add Chilly powder, Turmeric, Coriander powder, salt.
- Mix well with a ladle add water and cook for 3 whistles.
- Open the lid and add curry powder coriander leaves.
- Check salt and serve with Rice, Puri, and chapatis.
