Chicken Dum Biryani

Ingredients:
2 Cups Basmati Rice
1 kg Chicken
4 cups water
Salt to taste

Marinate Ingredients:
1 cup hung curd
2 tsp lemon juice
2 tbsp ginger-garlic paste

4 green chili crushed
1/2 tsp white sesame seeds paste
2 tbsp cashew nuts paste
1/2 tsp Garam masala powder 
1/2 tsp red chili powder
1/2 tsp turmeric powder
2 tbsp fresh coriander finely chopped
1 tbsp mint leaves thinly chopped
Salt to taste

For Garam Masala

1 bay leaf
2 whole Kashmiri red chilies
1-1/2 inch cinnamon stick
2 star anise

2 green cardamoms 

2 cloves
3/4 tsp whole cumin seeds 

Other Ingredients :

1 big onion slices
1 small onion coarsely chopped
2 tsp fennel or saunf powder
1 tsp yellow chili powder
1/2 tsp cardamom powder
1/2 cup fresh cream
Few saffron strands
4 tbsp milk
1-1/2 tbsp rose water
Few ginger julienne
2 tbsp pure ghee

Method

1. Wash the rice  in normal water and soak for about 30 minutes.
2. Soak the saffron in milk and set aside.
3. Heat 2 cups of water in a  pan.
4. Add salt and rose water
5. When the water starts boiling then add rice into it.
6. Cook the rice over medium high heat for about 10-12 minutes.
7. When the rice are 3/4th done, then take out half of the cooked rice from the pan and remaining rice are to be set aside.
8. Mix all the marinade ingredients.
9. Cut the chicken into small size pieces and add into marinade mixture.
10. Coat the chicken pieces well into the mixture, cover and set aside for about 30-40 minutes.
11. heat a big non-stick pan and melt the ghee in it.
12. Add whole garam masala and saute for few seconds over moderate heat.
13. When the spices turns into little brown then add onions.
14. Cook the onion on a low flame and make sure that they should not change their color.
15. Put little bit of water to get a nice and glossy color of onions.
16. onions are well cooked, add marinated chicken along with its whole mixture.
17. add fennel and yellow chilli powder.
18. Add salt
19.  Add 1-1/2 cups of water and leave to cook for 6-8 minutes on medium heat.
20. Remove from the heat
21. Garnish with some chopped cilantro and set aside.

Now

1. Spread an even layer of the prepared chicken over the rice left in the pan and spread some saffron mixture.
2. Garnish the biryani with some brown onions.
3.  make the layer of remaining rice and chicken, top with the saffron mixture, chopped cilantro and ginger julienne.
4. Cover the pot with  aluminum foil.
5.  make a flour dough, stick on the lid and cover the pot.
6. Let it cook on low flame  for about 6-7 minutes.
7. Serve this delicious chicken dum biryani

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Chicken Vindaloo

Ingredients:
Chicken – 750 g
Onion (big) – 1 finely sliced
Bay leaf – 2
Cardamoms – 3
Green chillies – 2 slit into half
Tamarind paste – 1 tbsp
Sugar – 1 tsp
Vinegar – 1 tsp
Oil – 1 tbsp

Marinate Ingredients:

Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Mustard seeds – ½ tsp
Pepper corns – ½ tsp
Red chillies – 2 or 3
Cloves – 2
Cinnamon – small stick
Turmeric powder – ½ tsp
Ginger – 1 inch piece
Garlic – 3 flakes

Method

1. Take a pan and dry roast all the marinade ingredients except turmeric powder, ginger and garlic flakes.
2. 
   
3. Roast on low flame till you get a roasted aroma.
4. 
   
5. Allow it to cool for sometime.
6. 
   
7. Grind the roasted ingredients with turmeric powder, ginger and garlic.
8. 
   
9. Take the chicken pieces and rub the paste all over them.
10. 
    
11. Allow to marinate 2 or 3 hours.
12. 
    
13. Take a pan and heat with oil.
14. 
    
15. Add bay leaf, cardamoms and sauté for few seconds.
16. 
    
17. Add sliced onions, Sauté till they turn into light golden brown colour.
18. 
    
19. Add the marinade chicken and fry on medium flame till the chicken pieces are turn into light brown. 
20. 
    
21. Now add the green chillies, salt and mix well.
22. 
    
23. Then add 2 cups of water and combine well.
24. 
    
25. Now close with a lid and cook on low flame till the chicken pieces are completely tenderised.
26. 
    
27. Then add tamarind paste and mix well.
28. 
    
29. Reduce the flame and cook for few more mins.
30. 
    
31. Finally add vinegar, sugar and mix well.

Garlic pepper chicken

Ingredients:
750 gms. chicken
60 ml. oil
200 gms. onions, sliced
2 cloves of garlic
1/2 tsp. chilli powder
Salt to taste
1/2 tsp. cumin seeds
1 tbsp. peppercorns
1/2 tsp. turmeric
1/2 tsp. mustard seeds
2-3 sprigs of curry leaves
1 tsp. ginger

Method

1. Wash and cut chicken into bite-sized pieces, apply salt and set aside.
2. Grind together turmeric, chilli powder, peppercorns, cumin, ginger and garlic.
3. Combine oil and onions in a large bowl, add curry leaves and mustard seeds. Saute on High for 5 mins.
4. Mix in the ground spices and chicken pieces. Mix well and cook on High for 15 mins.

Prawn and Mango Curry

Ingredients:
1 cup - tomato paste
3 tbsp - oil
1 tsp - garlic paste
1 tsp - salt
1 tsp - red-chilli
1 tsp - turmeric
1 tsp - cumin powder
1 tsp - pepper powder
1 tbsp - vinegar
1 tbsp - coriander powder
2 cups - coconut milk
a sprig of curry leaves
1 cup - mango cubes
1 cup - cleaned prawns

Method
Recipe in a sentence: 

Fry a cup of tomato paste in 3tbsp oil before adding 1 tsp each of garlic paste, salt, red-chilli, turmeric, cumin & pepper powder, a tbsp each of vinegar & coriander powder, followed by bringing 2 cups coconut milk to boil in it, adding a sprig of curry leaves, a cup each of mango cubes & cleaned prawns and simmering till the prawns are cooked.

Spicy Chicken Masala

Ingredients:
500g - chicken, cleaned and washed
2-3 tsp - coriander seeds
2-3 tsp - cumin seeds
1 tsp - black peppercorns
4 - dried red chillies
2 - tomatoes
2 - onions, finely chopped
Salt
Oil
Curry leaves
Coriander leaves
5 - cashew nuts, chopped

Method

1. Heat oil in a wok and add some of the cumin and all the coriander seeds along with 1/2 tsp  black pepper corns.
2. Let them crackle then add the onions and fry until the onions turn pink.
3. Add cashew nuts and fry 
4. Fry a little and finally add chopped tomatoes and fry until tomatoes turn soft.
5. Allow the above mix to cool and blend it to a smooth paste without adding water.
6. Heat oil in a pan and add remaining peppercorns, curry leaves and cumin seeds.
7. Add the chicken pieces and some water and cook until chicken is tender.
8. Finally add the above paste and cook on a medium flame covered until chicken is tender enough to be consumed.
9. Garnish with coriander leaves and serve with rice or rotis.

Crispy Chicken and Cheese

Ingredients:
2 (1½ inch cubes) - boneless chicken breasts
200 g (1½ inch cubes) - cheese
1 cup - breadcrumbs
4 to 5 cloves - garlic, chopped
4 to 5 - black peppercorns, crushed
1 tbsp - fresh coriander leaves, chopped
2 tsp - lemon juice
1 - egg, beaten
1 tbsp - tomato ketchup
oil to deep fry
salt to taste

For Sauce:
6 tbsp - mayonnaise
3 tbsp - tomato ketchup

Method

1. Put the chicken cubes in a bowl.
2. Add garlic, salt, crushed peppercorns, coriander leaves, lemon juice, egg and tomato ketchup.
3. Let them marinate for half an hour.
4. Place the breadcrumbs in a plate.
5. Take toothpicks and string two chicken cubes on each with a cheese cube between them.
6. Roll them in the breadcrumbs so that they are well covered all around.
7. Dip them in the remaining marinade and once more roll them in the breadcrumbs to double coat.
8. Press lightly so that the breadcrumbs stick firmly.
9. Heat sufficient oil in a kadai till hot.
10. Slide the chicken and cheese fingers and deep fry till golden and crisp.
11. Drain and place on an absorbent paper.
12. To make the sauce mix mayonnaise and tomato ketchup in a bowl.
13. Arrange the chicken and cheese fingers on a serving plate.
14. Garnish with a sprig of parsley and serve hot with the sauce.