SOURASTRA CHICKEN GRAVY

 INGREDIENTS

1. Chicken               1 kg
2. Small onion         1 cup
3. Tomatoes             4 nos
4. Chilly powder     4 tsp
5. Dhania powder   1 tbsp
6. Turmeric              1 tsp
7. Salt                      5 tsp
8. Water                   5 cups
9. Coriander leaves  handful

FOR GRINDING

1. Poppy seeds         4 tsp
2. Coconut               2 tbsps
3. Red chilies           5 nos
4. Roasted gram      3 tbsps
5. Pepper                 1 tsp
6. Sombu                 1 tsp
7. Cinnamon            5"
8. Lavanga               5
9. Garlic                   10
10. Ginger                  2"

FOR SEASONING

1. Oil                     1 cup
2. Mustard seeds    1/2 tsp
3. Jeera                   1/2 tsp
4. Curry leaves       10

METHOD

• Soak poppy seeds over night in a cup of hot water.
• Grind with other ingredients to a smooth paste.
• Wash the chicken and drain the water completely.
• Peel and cut onion, tomatoes, and coriander leaves.
• Heat oil in a pressure cooker, add seasonings, let them crackle.
• Add onion, curry leaves and fry for a minute.
• Add tomatoes and fry till mashed well and add chilly powder and turmeric.
• Add chicken and salt, mix well, add masala paste and stir well.
• Add water and cook for 3 whistles, open after the pressure reduces.
• Mix and garnish with coriander leaves.
• It tastes yummy with rice OR chapathi, parotta, dosa.

BARBEQUE CHICKEN STYLE

 INGREDIENTS:-

1. Chicken large pieces     10
2. Ginger-garlic paste        3 tbsps
3. Lemon juice                  5 nos
4. Garam masala               1 tbsp
5. Cumin powder              1 tbsp
6. Curd                              1 cup
7. Chilly powder                3 tbsps
8. Salt                                1 tbsp
9. Turmeric                        1 tbsp

METHOD:-

• Wash and soak the chicken pieces in salted buttermilk for 1 hour.
• Drain the water completely.
• Mix the above ingredients and marinate the chicken pieces.
• Keep it aside for 5 hours.
• In a pressure pan brush oil and arrange the chicken pieces.
• Cook on a high flame for 5 minutes.
• Reduce the flame and for 40 minutes, turn once in 5 minutes.
• Take out the chicken and drain the excess liquid.
• Heat the eyed chapati pan and arrange the chicken pieces 4 at a time.
• Fry on both sides till it changes into black color
  here ad there.
• Serve hot with green mint chutney, sliced onion rings.

CHICKEN WINGS

 INGREDIENTS:-

1. Chicken wings               10 nos
2. Chilly powder                4 tsp
3. Red color                        1 tsp
4. Salt                                  3 tsp
5. Lemon                            4
6. Ginger-garlic paste         1 tbsp
7. Sugar                              1 tbsp
8. Corn flour                       3 tbsps
9. Garam masala                 2 tsp
10. Kasuri methi                   little
11. Oil                                   for frying

METHOD:-

• Wash chicken wings and drain the water completely.
• Arrange on kitchen towel to remove the excess water.
• Mix all the ingredients adding little water.
• Marinate the chicken wings and keep it in the fridge for 3 hours.
• Heat oil on high heat, add chicken wings and fry for a minute.
• Reduce the flame ad deep fry for 8 minutes.
• Fry evenly on both sides till crisp.
• Serve hot with ketchup and mayonnaise.