Afghani Chicken

 Wash 

Telangana Chicken Fry

Prepare, cut and wash 500 gms of Chicken into medium sized pieces and soak in Salt water for 30 minutes.

Heat a heavy bottomed pan and add 4 tbsp of Oil. Once hot, add a thickly sliced Onion and saute until light brown. Add 5 finely chopped Green Chillies, 2 sprigs of Curry Leaves, a tbsp of Ginger Garlic paste and saute for another 10 minutes. Add the chicken pieces and saute on 5 minutes on high heat. Add a tsp of Coriander Powder, a tsp of Cumin Powder, Salt as needed, a tsp of Turmeric Powder, a tsp of Garam Masala Powder and combine well. Add few tbsp of Water, if needed. Reduce the heat to medium and cook for another 40 minutes while stirring, as needed. Add a tsp of Tamarind Paste, 1/4 cup of Chopped Coriander, few Curry Leaves and a tsp of Pepper Powder and mix well. Cook for another 5 minutes and mix well.

Serve warm with rice.

Chicken Haleem

Wash, drain and soak 500 gms of diced boneless chicken in a bowl with Salt Water.

In a bowl, take 1/3 cup of Cracked Wheat, a tbsp of Rice, 1 1/2 tbsp of Oats, a tbsp of Urad Dal, 1/2 tbsp Masoor Dal, 1/2 tbsp of Moong Dal, a tbsp of Chana Dal, a tsp of Sesame Seeds, Water as needed and soak for atleast 4 hours. After 4 hours, drain the water and grind the pulses to a fine, smooth mixture adding water as needed. 

In a pressure cooker, add 4 tbsp of Ghee and heat it. Once hot, roast 1/2 cup of Cashews and drain them into a plate once they are golden brown. In the same ghee, add 12 Almonds and roast till nice aroma emanates. Drain them on to the same plate and add 15 Pistachios and roast and drain as well. In the same ghee, add a Cinnamon Stick, 4 Cardamoms, 5 Cloves, 1 tsp of Black Peppercorns, a tsp of Shahijeera, a small sliced Onion and roast till golden brown. Add 2 tsp of Ginger Garlic Paste and roast for 2 minutes. Add the chicken, 3-4 Slit Green chillies and cook on high heat for 3-4 minutes. Add a pinch of Turmeric Powder, 1/2 tsp of Black Pepper Powder, a tsp of Coriander powder, a tsp of Cumin Powder and 2 tsp of Red Chilli Powder and mix well, cooking for another 8 minutes. Add 1/2 cup of thick Yogurt, 3 tbsp of Chopped Mint Leaves, 3 tbsp of chopped Coriander Leaves and mix well. Add 500 ml of Hot Water and mix well. Pressure cook on medium heat for 4-5 whistles. 

Take half of the roasted nuts into a mixie jar, add 1/2 cup of Yogurt and grind to a smooth paste. Keep aside.

Now, open the pressure cooker and with a masher, mash the chicken into paste. Keep aside.

Heat a deep pan and add 4 tbsp of Ghee. Add the ground pulses mixture, a cup of Water to it and cook on medium heat while stirring continuously for 12-13 minutes until the mixture thickens. Add the cooked chicken and mix well. Keep mashing with the masher for 15 minutes and then add the nuts paste to it. Keep mixing and mashing for another 15 minutes. Then, add a tsp of Garam Masala, 4 tbsp of Ghee and mash, mix for another 15 minutes. Add 1/2 cup of Fried Onion, 3 tbsp of Chopped Mint Leaves, 3 tbsp of Chopped Coriander Leaves and mix and mash for another 15 minutes. Add 2 tbsp of dried Rose Petals / a tbsp of Rose Water, 1/4 cup of Milk and mix well for another 5 minutes. Add another 2 tbsp of Ghee and remove from heat. 

Once cooled, add to a serving bowl and garnish with another tbsp of Ghee, fried onions and the remaining roasted nuts. Serve hot.

Mughalai Chicken Biryani

Cut a large Onion into thin slices and saute them in 4 tbsp of Oil until golden brown. Drain and keep aside.

In a bowl, take 500 gm of cleaned and cut chicken pieces along with 2 tbsp of broken Cashews, 2 tbsp of chopped Almonds, 2 tbsp of chopped Pista, 1/4 cup of whipping Cream, 1/2 cup of yogurt, 1 tbsp of Ginger garlic paste, 2 tbsp of chopped Mint leaves, 2 tbsp of chopped Coriander leaves, 2 slit Green Chillies, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Garam Masala, 2 tsp of Red Chilli Powder, Salt as needed, a pinch of Turmeric Powder, 1/4 tsp of Cardamom Powder, 1 Star Anise broken, 1/4 tsp Black Pepper Powder, an inch of Cinnamon, 4-5 Cloves, a tsp of Shahi Jeera, a Bay Leaf and combine everything. Massage the chicken with the masalas. Add oil from the fried onions, half of the fried onions, a tbsp of Ghee, a pinch of Saffron mixed in a tbsp of Water to the chicken and massage again. Keep aside in the refrigerator for atleast an hour.

Bring 4 cups of Water to boil in a saucepan and add an inch of Cinnamon, 4 Cardamoms, 4 Cloves, a tsp of Shahi Jeera, 1 Star Anise, 2 Bay Leaves, 2 slit Green Chillies, a tbsp of Ginger Garlic Paste, a tbsp of Salt. Once you see another boil, add 1 1/2 cups of washed, drained and soaked Basmati Rice, 2 tbsp of Mint Leaves, 2 tbsp of Coriander Leaves and 1/2 a Lemon. Cook the rice until 60% cooked. 

Arrange the marinated chicken in a biryani pot in a even layer. Drain 2 ladles of 60% cooked rice and evenly spread on the chicken. After 2 minutes, drain another 2 ladles of 70% cooked rice and evenly spread on the rice. After another 2 minutes, drain another 2 ladles (the last) of 80% cooked rice and evenly spread in the pot. Add 1/4 cup of Ghee and 1/3 cup of rice cooked-water around the edges of the pot, a tbsp of Coriander Leaves, a tbsp of Mint Leaves, 2 tbsp of Fried Onions, 2 tbsp of Oil on the top. Cover cook (with a weight on the top) for 8 minutes on high flame and 7 minutes on medium flame and let it sit for 20 minutes afterwards. 

Serve hot with Raita.

Chicken Legs Pepper Fry

Clean and cut up to 3-4 places on 6 Chicken Drumsticks and keep aside.

Add 2 tsp of Coconut Oil in a pan, saute 2 Red Chillies, 1/2 tsp of Cumin Seeds, a tsp of Pepper Seeds for a minute. Add a finely chopped Onion, 1 1/2 tsp of Ginger Garlic Paste and saute for 4 minutes. Add Salt, as needed, a pinch of Turmeric Powder, a tsp of Coriander Powder and saute for minute. Add a cup of Water to de-glaze the pan and remove from heat. Set aside to cool. Grind to a very smooth paste.

Heat a tsp of Coconut Oil in a pressure cooker pan and saute a sprig of Curry Leaves, a finely chopped Onion until the onion is cooked. Add in a chopped tomato and cook until mushy. Add the ground paste, 1/2 cup of Water and mix well. Add the chicken legs and pressure cook for 3 whistles on medium heat. Remove from heat and let the pressure settle on its own. Once done, open the cooker and remove the chicken legs and set aside. Return the gravy to heat and simmer until thick. Once the gravy is thick, add in the chicken legs back along with a tsp of Pepper powder and a sprig of Curry Leaves.

Serve hot with rice.

Instantpot: Chicken Tinga Tacos

In a blender, add 14 oz of Fire Roasted Tomatoes and 2 Chipotle peppers (in adobo sauce) and blend until smooth. Set aside.

Season 2 Chicken breasts with Salt and Pepper. Set aside.

Turn "Saute" on the InstantPot. Add 2 tbsp of Olive Oil and wait for it to heat up. Add a sliced medium Onion, a tsp of Minced Garlic, a Bay Leaf, 1/2 tsp of dried Oregano, a tsp of Cumin Powder and saute till golden brown.

Add 1/3 cup of Chicken Broth and deglaze. Add the chicken breasts, the tomato puree along with a tbsp of Adobo Sauce. Place the lid and set the steam release knob to "Sealing". Cancel the "Saute" option and set to "Manual Pressure" and cook for 8 minutes. After the timer is done, let it rest for 10 minutes. Quick release the pressure and open the lid.

Remove the chicken breast from the pot and shred using 2 forks. Add the shredded chicken to the pot and combine well. Adjust Salt and Pepper as needed.

Tacos - Heat the tortillas for 5 minutes. Add the Chicken Tinga to it. Layer with Avacado slices and shredded Cheddar cheese. Top it with a dollop of Sour Cream and serve.

Instant Pot - Chicken Biryani with Brown Rice

Prep - Rinse and drain 2 cups of Brown Basmati Rice thoroughly. Add 2 cups of Water to the rice to soak for atleast 2 hours. Wash and drain 2 pounds of Chicken Breasts and poke / cut them into pieces, as needed. 

Marinade - In a small bowl, add 2 tsp of Garam Masala, 2 tbsp of Ginger Garlic Paste, a tbsp of Red Chilli Powder, 1/2 tsp of Turmeric Powder, 1/4 cup of finely chopped Mint Leaves, 1/4 cup of finely chopped Coriander Leaves, 2 tbsp of Lemon Juice, 3/4 cup of Yogurt, 2 tsp of Salt and mix well. Add this to the Chicken and coat evenly. Refrigerate for 2-3 hours.

Turn the Instant pot on Saute and add a tbsp of Ghee to it. Add a large Onion, thinly sliced cooking for 12 minutes stirring continuously until they are brown. Take out half of the onions and reserve to garnish later. Add another tbsp of Ghee, 4 thinly sliced Green Chillies, 2 small Bay Leaves to the instant pot. Add the Chicken along with the marinade and deglaze the pot by scrapping the bottom of the pot. 

Drain the rice and gently spread over the chicken. Add 1/2 tsp of Salt and a cup of Water and evenly push all the rice to under the water. Close the lid and turn the pressure valve to sealing. Set to Manual mode for 10 minutes.

Allow natural pressure release. Once the pin drops, open the instant pot and fluff up the rice with a fork and mix the chicken on the bottom. Garnish with the reserved brown onions and Cilantro leaves. Serve warm with Raita.

Hariyali Chicken (Mint-Coriander Chicken Curry)

Mint - Coriander Paste - Clean a bunch of Coriander and Mint Leaves into a blender / mixie jar. Add 7-9 Green Chillies, a tbsp of Lime Juice, 1/4 cup Cashews and 2 tbsp of Yogurt to make a smooth paste adding water as needed.

Chicken - Marinate the cleaned and drained 1 1/2 lb of Boneless Chicken Thighs cut into bite sized pieces with Salt as needed, a tbsp of Ginger Garlic Paste, the above mint-coriander paste and a pinch of Turmeric and set aside for 2 hours.

Gravy - Heat a tbsp of Oil in a pan. Once hot, add finely chopped large Onion and saute till light brown. Add the marinated chicken along with the marinade and cook on high for 5 minutes. Reduce the heat and cover cook for another 15 minutes. Add a tsp of Garam Masala Powder and mix well. Cook until the chicken is cooked.

Serve hot with Naan or Ghee rice.

Cashew Chicken Curry

Clean and cut 1 lb of Boneless Chicken Thighs into bite sized pieces. Keep aside. Saute 10 Cashewnuts in a tbsp of Butter and keep aside.

Tomato Paste - Make a smooth paste of 2 Tomatoes, 1/4 cup of Cashews and 5 Green Chillies and keep aside.

Heat 2 tbsp of Oil in a pan and splutter 1/2 tsp of Cumin seeds. Add 2 Cardamoms, an inch of Cinnamon Stick and a Bay Leaf and saute for few seconds. Add in a finely chopped large Onion, 2 slit Green chillies and saute till onion is golden brown. Add in 1 tbsp of Ginger Garlic Paste and saute till the rawness disappears. 

Now increase the heat to high and add the chicken pieces. Saute them for 3-4 minutes and add Salt to taste, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Red Chilli Powder and 1/2 a tsp of Garam Masala Powder. Mix well and cook on medium heat until the oil surfaces.

Add the tomato paste to the chicken and cook for 10 minutes mixing well in between to avoid the curry sticking to the bottom of the pan. Add a cup of Water and cover cook on low heat for 6-8 minutes.  

Now add the Butter fried Cashews, a tbsp of Heavy Cream and finely chopped Cilantro as garnishing. Serve warm with Naan, Roti or Rice.

Tangdi Kabab

Wash and drain 6 chicken drumsticks and make 3-4 slits all the way to the bone and add them to a mixing bowl. 

In a small mixing bowl, take 2 tbsp of Yogurt,  a pinch of Turmeric Powder, 1/2 tsp of Cumin Powder, a tsp of Tandoori Masala, a tsp of Red Chilli Powder, a tsp of Ginger Garlic Paste, Salt as needed,and a tbsp of Lemon Juice. Mix well and add this mixture to the drumsticks. Rub in the mixture into the chicken and keep aside for 30 minutes. Add a tbsp of Oil and massage the chicken and set aside to marinate for 4-5 hours.

Take a small saute pan and add a tsp of Ghee to it. Once hot, add 2 tbsp of Chickpea Flour and saute till the raw smell disappears. Remove from heat and add it, 2 tbsp of Yogurt and some minced Mint leaves to the chicken and set aside for an hour.

Preheat the oven to 490F and in the meantime arrange the drumsticks on a aluminium foil lined pan. If there is any marinade left, pack it on the drumsticks. Reduce the heat to 400F and place the pan in the oven. Bake for 30 minutes and turn the drumsticks around and bake again for another 20 minutes. Change the oven's setting and broil on high for 5 minutes and remove from the oven.

Serve hot with a sprinkle of lemon juice over them and with mint chutney mixed with a bit of Yogurt.

Awadhi / Lucknowi Chicken Biryani

Prep - Soak 1/4 cup of Khus-Khus (gasagasalu) and 1/4 cup of freshly grated Coconut in 1/2 cup of Milk for 20 minutes. Grind to a smooth paste and keep aside. Add a tbsp of Oil to a saute pan and saute a thinly sliced 1/2 a small Onion till dark brown for some fried onions.

Marinade - Marinate 1lb of Chicken (cleaned Cornish Hen cut into pieces) in a bowl with 3/4 cup Yogurt, 2 tbsp of Lemon Juice, 2 tsp of Red Chilli Powder, a pinch of Turmeric Powder and Salt. Set aside for an hour.

Gravy - Heat a pan and add 2 tbsp of Oil. Saute a tsp of Shah Jeera, Bay Leaf, an inch of Cinnamon, 2-3 Cloves, a tsp of Black Peppers, 2 Cardamoms, a Star Anise, 1/2 tsp of Nutmeg Powder on medium heat. Add 2 finely chopped Onions once the spices emanate smell. Cook till the onions are light brown and add a tbsp of Ginger Garlic paste, 5 slit Green Chillies and cook till the rawness disappears. Add 1/4 cup of Mint Leaves and cook till the oil separates. Add the marinated chicken, mix well and increase the heat to high. When the gravy comes together, add the coconut-khuskhus paste and a tbsp of Heavy Whipping Cream and miss well. Add Salt to taste and reduce the heat to low. Let the chicken cover cook till done.

Rice - Heat a pot on medium heat and bring 4 cups of Water to boil. Add 2 cups of Basmati Rice, a tsp of Lemon Juice, Salt to taste and few drops of Oil and cook until 80% done. Drain the water and spread the rice on a plate.

Biryani - Heat a tawa and place a pot on it. Add 2 tbsp of Ghee and spread the chicken gravy in the pot. Over the chicken, spread the rice and garnish with Coriander Leaves, fried onions, Saffron infused milk, lemon juice and minced Mint leaves. Close the lid and cook on dum (low - medium heat) for 20 minutes.

Serve warm with Raita.

Pepper Chicken Masala Curry

Masala - Heat 3 tbsp of Oil in a saute pan. Add 2 Dry red chillies, an inch of Cinnamon Stick, 3-4 Cloves, 2 tsp of whole Black Pepper, 1/2 tsp of Cumin seeds ans saute lightly. Add a large roughly chopped Red / Yellow Onion and saute till soft and golden color. Add a tbsp of Ginger Garlic paste and saute till the raw smell disappears. Remove from the heat and allow to cool. Blend it into smooth paste by adding required water.

In a saute pan, add 2 tbsp of Oil and splutter 1/4 tsp of Fennel Seeds, few Curry Leaves and the above masala sauteing for 3-4 minutes on medium heat. Add a large finely chopped Tomato, Salt to taste and a pinch of Turmeric Powder and saute for 5 minutes on medium heat. Add a lb of bone-in cleaned Chicken pieces and saute for 8 minutes. Reduce the heat to medium-low and cover cook with a lid until the chicken is cooked (5-8 minutes). Add 1/2 cup of Water and mix to make sure the masala doesn't stick to the pan. Cook until the chicken is cooked and the gravy thickens. Remove from heat. 

Garnish with Corinader Leaves and serve with  rotis / rice.

Hyderabadi Chicken Dum Biryani

Heat 1/3 cup of Oil in a pan and add a finely sliced large Onion. Saute till the onion is brown and drain them to a plate.

In a large cooking pot, add washed, drained 1/2 kg Chicken, a tsp of Shahi Jeera, a Bay Leaf, 2 Cardamoms, 4 Cloves, a tbsp of Ginger Garlic Paste, 1/3 cup of Fried Onions, 2 tbsp of chopped Coriander Leaves, 2 tbsp of chopped Mint Leaves, 2 tsp of Ghee, Juice of a Lemon, a tbsp of chopped Green Chilli, a tsp of Cumin Powder, a tsp of Coriander, 1/2 tsp Garam Masala, a pinch of Turmeric Powder, Salt as needed, oil from fried onion and a cup of Yogurt. Massage each chicken piece with the masalas to coat well for 20 minutes. Marinate for 4 hours in the refrigerator.

Bring 2 liters of Water to boil in a large cooking pot. Add a tsp of Shahi Jeera, a Bay Leaf, a Cinnamon Stick, 3 Cardamoms, 4 Cloves, a tbsp of Ginger Garlic Paste, 2 tbsp of Salt. When the water comes to a boil, add 1 1/2 cups of Basmati Rice and let cook until the rice is 70% cooked. 

To the marinated chicken pot, add the drained Rice over the chicken. Layer with chopped Mint and Coriander Leaves, a pinch of Garam Masala, 3 tbsp of Saffron infused Milk, Ghee and fried Onions. Cover with tissues and a lid. Cook on medium heat for 10 minutes and another 8 minutes on low heat. Remove from heat and let it rest for 20 minutes. 

Serve warm with raita. 

Guntur Kodi Vepudu (Chicken Fry)

Masala Powder - Dry roast 3 to 4 Guntur chilies, 1 tbsp of Coriander Seeds, 1 tbsp Desiccated coconut, ¼ tsp of Cumin Seeds, 2 green Cardamom, 2 inch Cinnamon stick, 3 to 4 Cloves, Few Peppercorns and grind to fine powder

Marinade - Marinate 250 gms of diced Chicken with Salt to taste, ¼ cup of coarsely crushed Onions, 1½ tsp of Lemon juice, 1 slit Green Chili, 1 tsp of Red Chili Powder, ⅛ tsp Turmeric, 1 tbsp of melted Ghee, 1 tsp of Ginger Garlic paste and set aside for at least 30 mins. Cook the chicken in a pan until fully cooked and there is no moisture left. 

Heat a tbsp of Ghee, splutter few Curry Leaves and add the chicken, ground masala and saute till it comes together. Add ¼ tsp of Black Pepper powder, a tbsp of Cashewnut Powder, and a tbsp of Ghee. Mix well and saute for another 2 to 3 minutes and remove from heat. Serve with rice.

Chicken Bhuna Masala

Saute 10 Red Chillies, 2 tbsp of Coriander Seeds, a tbsp of shredded Coconut, a tsp of Peppercorns, 4 Cardamoms, an inch of Cinnamon stick, 3 Cloves, a pinch of Star Anise Powder in a dry pan. Let it cool down and grind to a fine powder. 

Heat 2 tbsp of Oil in the same pan and saute few Curry Leaves, Salt to taste, 2 small Onions, chopped till the onions are golden brown. Add a pinch of Turmeric, a tsp of Fennel Powder, a tsp of Cumin Powder, 1/2 tsp of Ginger Garlic Paste and saute till the rawness of ginger-garlic disappears. Add the 500 gms of diced Chicken and mix well. Cover cook for 5 minutes and then add 2 tbsp of Tomato Puree and cook for 2 minutes. Add the prepared masala, mix well and cook till well incorporated. Add a tbsp of Cashewnut powder and cook for 2 more minutes and serve hot with Rice.  

Lemon Chicken

Marinate the 500 gms bite sized boneless Chicken pieces with 2 tbsp of Lemon Juice, a tbsp of Ginger Garlic paste, a pinch of Turneric Powder, Salt to taste, a tsp Red Chilli Powder, 1½ tbsp Oil and set aside for about 1:15 hours.

Heat ½ tbsp of Oil in a pan and sauté a tbsp of minced Ginger, ½ tbsp minced Garlic till golden brown. Add a medium finely chopped Onion, 3 slit Green Chillies and sauté till pink. Add the marinated chicken and sauté until the chicken is half cooked. Add a tsp of Garam Masala Powder, A pinch of sugar and stir for 2 -3 minutes. Add ½ tbsp of soya sauce and cook till the chicken is soft and tender. Add finely chopped handful of Mint leaves and fry till the chicken is well cooked and is dry . Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture. Serve hot.

Chicken Fry

Wash, drain and marinate 500 gms of diced boneless Chicken with 1/2 tsp Turmeric, Salt to taste, 2 tsp of Ginger Garlic Paste, 2 tbsp of Red Chilli Powder, a tsp of Coriander Powder, 1/2 tsp of Garam Masala, a tsp of roasted Cumin Powder, Juice from ½ a Lemon, 2 tbsp of Oil in a bowl. Massage the chicken well for 3-4 minutes.  Set aside in the refrigerator overnight, preferably. If not, marinate for atleast an hour. 

Heat 1/4 cup of Oil in a pan, add a sprig of Curry Leaves, 5-6 slit Green chillies and saute for a minute. Add the marinated chicken to the pan and roast on med-high heat for 15-18 minutes. Once the oil seperates, add a tsp of Garam Masala, 1/2 tsp of roasted Cumin Powder and cook for another 2 minutes. Add 2 tbsp of chopped Coriander Leaves and remove from heat. Serve hot and it can be saved in an air tight container for couple days in the refrigerator. 

Kerala Parotta and Chicken Salna

Parotta - 

Take 4 cups of All Purpose Flour, a tbsp of Oil, a tsp of Salt and a tsp of Sugar in a large mixing bowl. Slowly add water to make it a soft dough. Cover and keep aside for 2-3 hours.

After greasing the surface and hands with oil, pinch dough to make smooth round tennis sized balls, greasing them with oil. Roll each ball into a 4 or 5 inch roti and let it rest for 10 minutes. 

Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet while smearing oil as you spread the sheet. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end. Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 minutes. 

On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased. 

Heat a tawa on high heat, place the thick parotta on the tawa and cook on both sides till golden brown on medium high heat. Drizzle oil as you roast them on the hot tawa. Prepare parottas with rest of the rosettes the same way. 

Now take each parotta, place on the work surface and using both your hands, crush them 
together similar to clapping action. This helps to open up the layers of the parotta. Repeat this action with all the roasted parottas. 

Chicken Salna - 

Masala Paste - Roast 3 Cloves, 1/2" inch Cinnamon, a Cardamom, a tsp of Cumin, 1/2 tsp Poppy Seeds, a tsp of Fennel Seeds and a tsp of Pepper Corns for 3-4 minutes on low heat. Grind the roasted ingredients with a small roughly chopped Onion, 2 Green Chillies, 2 tbsp of roasted Chickpeas/ 2 tbsp of Peanuts / 6-7 Cashewnuts and 1/4 cup of Fresh Coconut to a fine paste, adding little water as needed. 

Heat 4 tbsp of Oil in a pan, saute finely chopped 2 Onions and few Curry Leaves for 8-10 minites on medium heat. Add and saute a tbsp of Ginger Garlic Paste for 5 minutes. Add 2 tsp of Red Chili Powder, the cleaned 1 Kg of Chicken and mix. Cook on high heat for 4 minutes, stirring once in a while. Reduce the heat and cover cook for 15 minutes. Add a chopped Tomato and cover cook with lid for 10 mts on medium flame, mixing once in a while. Add the masala paste and cook on medium heat for 3-4 minutes. Add 2 cups of Water, Salt to taste and bring to boil. Reduce the heat and cover cook till chicken is done. Garnish with Coriander Leaves and serve hot with Parotta.

Andhra Chilli Chicken Curry

Paste - Heat a tbsp of Oil in a sauté pan. Sauté a sliced medium Onion until soft, add 8 chopped Green Chillies and sauté for another 2 minutes. Remove from heat and allow to cool. Grind the cooled Onion with a cup of Coriander Leaves, 1/2 cup of Mint Leaves and 10-12 Curry Leaves with 3 tbsp of Water into a thick paste.

Heat 5 to 6 tbsp of Oil in a pan and saute a tsp of Cumin Seeds, an inch of Cinnamon and few Curry Leaves for few seconds. Add finely chopped 2 large Onions and saute until golden brown. Add 3 tbsp of Ginger Garlic paste and saute for another 5 minutes. Add 2 sliced small Tomatoes, Salt to taste and cook for another 5 minutes. Add 1/2 tsp of Turmeric Powder, a tsp of Chilli Powder and mix well. Add 2 lbs of cleaned and drained Chicken pieces and sauté on high heat for 4-5 minutes. Cook for another 8-10 minutes on medium heat mixing in between. Add the green masala paste, a tsp of Garam Masala Powder and mix well. Add 3/4 cup of Water and cook for another 5 minutes. Reduce to the heat to low and cook until the oil separates. Remove from heat and serve hot with Rice or Rotis.

Kongunadu Chicken Curry

Clean and dice a Kg of Chicken to bite sized pieces. to it, add Salt to taste, a tsp of Red Chili Powder and set aside.

Heat a pan and roast a tbsp of Coriander Seeds, a tsp of Cumin Seeds, 10-12 Red Chilies till they turn slightly brown and set aside.

In the same pan, saute 1½ cups of diced Red Onions, 10 cloves of Garlic, 2 inches of Ginger saute till the onion turns brown. Cool and blend together with the coriander, chilies and cumin seeds.

Now in a pan / pressure cooker, heat 2 tsp of Oil and splutter ¼ inch of Cinnamon, a tsp of Fennel Seeds, 2-3 Cloves, few Curry leaves, followed by ½ cup of roughly chopped Red Onion and saute till they turn translucent. Add the chicken pieces, ½ tsp of Turmeric Powder and saute till the outside of the chicken gets a bit brown (about 8-10 minutes). Now add 2 medium chopped Tomatoes and let them get cooked and start to get mushy. Add the ground masala and about ¼ cup of Water. Add Salt to taste and let the chicken cook and mix well with the gravy (about 8 more minutes). At this point reduce the heat to less than medium and let the gravy gets reduced and let all the moisture evaporate.