Indian Nonvegetarian Recipes Chicken & Mutton

Chicken Biryani

Ingredients:

• Chicken -1lb
• Basmati rice - 2cup(200g)
• Mustard seeds - 1/2tsp
• Oil and ghee - 1 spoon
• Coriander leaves -1cup
• Mint leaves - 1cup
• Curry leaves
• Onion - 1
• Tomato- 1
• Ginger garlic paste- 1 spoon
• Coconut milk – 1cup
• Salt - to taste
• Cinnamon - 3/4 inch
• Cardamom - 3
• Bay leaf - 1/2
• Cloves - 3
• Black flower - 1
• Lemon juice -2 spoon

Fry and make powder (masala powder):

• Coriander seeds - 3spoon
• Cumin seeds -1/2 spoon
• Pepper – ½ spoon
• Aniseed -1/4 spoon
• Red chili -6

Recipe:

1. Grind and make a paste of ½ onion, ½ of coriander and mint leaves.
2. Cook  Chicken with ½ of the masala powder, ½ of the ground paste and 1/2  salt in a cooker.
3. Fry the Basmati rice in ghee till turned to white .
4. Heat Oil in a pan.Add Mustard seeds, once it splutters, add Cinnamon, Cardamom, Bay leaf, Cloves, Black flower, Curry leaves. Once it starts spluttering, add chopped Onion , then chopped Tomato. Fry them.
5. Add ground masala paste(from step1) and masala powder,then coriander leaves, mint leaves. Fry them till the raw smell goes.
6. Add cooked Chicken(separate the water) and fry for a second. Then add 1 cup of Coconut milk, 3 cups of water(including the water comes from chicken) and Salt.
7. When water is boiling add basmati rice and close the lid. Stir every minute till its ½ cooked. Then add lemon juice, stir and close the lid .
8. Turn the heat to very low for 10 minutes. Do not lift the lid or stir while cooking.
9. After 15 mins you can open and serve.

Mutton Briyani

Ingredients:

• Basmati rice - 1 cup
• Oil and Ghee
• Cumin seeds - 1/2 tspn
• Bay leaf - 1 or 2
• Cinnamon - a small stick
• Cloves - 2
• Kalpasi (Black stone flower) - a small piece
• Onion - 1/2
• Green Chili - 2
• Mint leaves - 1/2 cup
• Coriander leaves - 1/2 cup
• Coconut milk -3/4 cup
• Lemon juice - 1/2 tspn
• Salt - to taste

Fry and make a coarse paste of:

• Onion - 1/2
• Tomato - 2
•  Mint leaves - 1/2 cup
• Coriander leaves - 1/2 cup

For marination:

• Mutton - 1/4 kg
• Ginger garlic paste - 1½ tspn
• Turmeric powder - 1/4 tspn
• Chili powder - 1/2 to 1 tspn
• Coriander powder - 1½ tspn
• Cumin powder - 1 tspn
• Garam masala powder - make a fine powder of (Saunf- 1/2 tspn, Cardamom - 2, Cinnamon - 1 inch stick, Cloves - 3,                                                                                 Star anise - 1/4)

• Curd - 3 tspn
• Salt - to taste 

Recipe:

1. Marinate the above given ingredients for 20 to 30minutes. Then pressure cook them for 3 whistles by adding little water. Little water is enough since the mutton pieces also releases some moisture.
2. Heat Oil in a pan. Add half of a Onion and fry till they are light brown. Then add Tomato and fry for 1 or 2 minutes. Add Mint and Coriander leaves. Remove from heat and grind them into a coarse paste.
3. Soak Basmati rice for 10 minutes.
4. Heat Ghee in a pressure cooker and add Cumin seeds, Cinnamon stick, Cloves, Bay leaf, Kalpasi. Once it starts spluttering, add Onion and fry till they are golden brown.
5. Add the ground paste(from step 2) and fry for 2 to 3 minutes. Then add cooked mutton pieces, Mint leaves and Coriander leaves. Fry them for a minute or two.
6. Add Basmati rice, Coconut milk, Mutton stock (the water which you used to cook mutton), Water, Lemon juice and Salt. Mutton stock, Coconut milk  and Water altogether is 1½ cups. 
7. Pressure cook for 2 to 3 whistles. Once the pressure is released, open the cooker, mix well and serve.

Karaikudi Chicken Curry (Chicken kulambu-2)

Ingredients:

• Chicken- 1/2 kg
• Chopped Onion-1
• Chopped Tomato-1
• Turmeric powder- 1/2 tspn
• Chill powder- 1/2 tspn
• Coriander powder- 1/2 tspn
• Mustard seeds-1/2 tspn
• Cumin seeds- 1/2 tspn
• Fennel seeds- 1/2 tspn
• Oil and Salt- as required

Roast and Make a paste of:

• Red Chillies- 5
• Coriander seeds-2 spoon
• Ginger- 1 inch
• Garlic- 7 (small)
• Cinnamon- 2 inch
• Cardamom- 2
• Peppercorns- 1 tspn
• Cloves- 5
• Grated coconut- 4 spoon
• Curry leaves- few

Recipe:

1. Marinate the Chicken in Turmeric powder and Salt keep aside for five minutes.
2. Roast the Red chillies, Coriander seeds, Ginger, Garlic, Cinnamon,Cardamom, Peppercorns, Cloves, Curry leaves and Grated coconut in a pan with a little Oil. Wet grind to a fine paste.
3. Heat Oil in a pan. Add Mustard seeds, Cumin seeds and Fennel seeds. Once it splutters add Onion and fry till it becomes golden brown in color.
4. Add tomatoes and fry till it becomes soft.
5. Add Coriander powder, Turmeric powder, Chill powder and fry for 3 to 5 minutes.
6. Add the finely ground paste and fry for 2 to 3 minutes.
7. Finally add the marinated Chicken, Salt and water.
8. Cover the pan with a lid and cook for about 20 minutes or till the chicken pieces are cooked.
9. Garnish with fired Curry leaves and Coriander leaves.

Chicken curry (Kozhi Kulambu)

Ingredients:

• Chicken- 1/2 kg
• Small onion- 100 gram
• Tomato- 2
• Garlic- 4
• Ginger- one small piece
• Green chilies- 2
• Turmeric powder- a pinch
• Chicken masala powder- 1 spoon
• Grated coconut- 3-4 Spoon
• Oil - 3 Spoon
• Salt- As required

Recipe:

1. Half cook the Chicken in 3-4 cups Water with a pinch of Turmeric powder and keep this aside.
2. Heat Oil in a pan add Garlic, Ginger, Small onion and Green chilies. Fry till it becomes golden brown in color.
3. Then add Tomato and fry till it becomes soft.
4. Then add Turmeric powder, Chicken masala powder, Grated coconut and fry for few seconds.
5. Make a paste of the fried items.
6. Heat the pan and pour 3 spoons of oil.
7. Fry the ground paste in oil till the raw smell of paste goes.
8. Once raw smell goes add half cooked Chicken with the water. Cook for 15-20mins.

Ingredients:

Chicken - One and half kgs
Basmati  Rice - One and half kgs
Oil - 600 gms
Ginger Garlic Paste - 300 gms
Chilli Powder - 50 gms
Green Chillies - 15 pieces (medium sized)
Tomato - 500 gms 
(Ripe Nattu Thakkali)
Mint - 1 small bunch
Coriander - 2 small bunches
Cloves - 8 pieces
Cinnamon - 1 medium sized stick
Cardamon - 5 pieces
Onion - 250 gms
Lemon - 2 nos.
Curd - 1 ltr.
Salt 

Preparation 

·       
Cut onion lengthwise. Divide into halves.

·       
Cut tomato into 4 pieces.

·       
Extract lemon juice and keep aside.

·       
Strip pudina leaves. Wash, cut and keep aside.

·       
Strip coriander leaves. Wash, cut and keep aside. Optional to include tender coriander stems.

·       
Wash chicken, drain water completely and keep aside.

Method

:

1.    
Place the bigger vessel on the stove. Allow the bottom of the vessel to heated well.

2.   
Add oil. Put cloves, cinnamon stick, and cardamon pieces. Wait for few seconds and as it splits add half the quantity of onions. Add full quantity of ginger, garlic paste.

3.   
Simmer and allow the onions, ginger and garlic paste to cook. This should take less than 10 minutes.

4.   
Add chicken. Sprinkle 2 teaspoons of salt and mix well. Add the remaining onions pieces.

5.   
Close the vessel with an aluminum lid. Continue to cook in low flame. Using a ladle, stir the contents of the vessel. Allow it to cook for 15 minutes.

6.   
Remove the lid. Add chili powder, green chilies, tomatoes, coriander, pudina, lemon juice and curd.

7.   
Stir well, close the lid and allow the contents to cook well. Continue to cook on low flame.

8.   
Occasionally stir the contents slowly. After about 20 minutes you may notice the oil separate.

9.   
Wash the basmati rice and let it remain soaked in water for not more than 10 minutes.

10. 
At this juncture place the other vessel on the stove. Add water, 4 times the quantity of rice.

11. 
Allow the water to boil, add salt to taste. Remember you have added salt for the chicken gravy.

12. 
As the water starts to boil, transfer soaked rice. Close with a perfect lid. Cook on low flame.

13. 
When the rice is half cooked, without delaying quickly drain out water. Do not throw the drained water.

14. 
Immediately, transfer half cooked rice (sprinkle kesar powder over rice if required) to the chicken gravy. Slowly mix the contents. Ensure rice doesn`t get smashed.

15. 
Put a dosa tava on the stove and place the vessel. Take a neat newspaper and place it on top of the vessel and then keep the lid. On top of the lid, place the drained water. The vessel is now airtight.

16. 
Simmer for about 5 - 10 minutes. Wait for few minutes and open lid. The aroma of biryani would confirm that the cooking is completed.

17. 
Serve hot with onion raitha or brinjal tamarind gravy.

Chicken Briyani

Chicken Briyani

(Serves 4)

Indian chicken biryani recipe is one of the popular choices for Indian Tamil parties, weddings and other festivities. It is really simple and easy to make chicken biryani. My family loves biryani!

Basmati Rice

The type of rice is important. I recommend Basmati. It is the best for biryani. It brings out the aroma and flavor of biryani. You can smell the briyani even before it’s done a block away! Some important factors will determine the quality of chicken biryani you cook.

Ingredients

Biryani Rice (basmati)     5 cups

Chicken

(Whole cut into pieces with bones or boneless pieces)     2 lbs

Ginger     2 long piece (size of your palm)

Garlic     3 pods

Green chilies     20 med. pieces

Mint     1 and half small bunch

Cilantro     1 small bunch

Oil     1 cup

Cardamom, Cinnamon     Cloves 15 pieces together

Onions     7 large

Tomatoes     4 meduim size

Salt     2 tbsp

Method

1     Marinate chicken pieces with salt and yogurt

2     Grind the green chilies, ginger, garlic, mint and cilantro

3     Pour oil in the Pressure Cooker. Add the 15 pieces of spices and Onions till light golden brown

4     Then add the tomatoes and the ground ingredients and fry well

5     Add the chicken and fry with a little salt

6     Add rice with chicken and add 1:2 water and pressure cook it for 5 minutes on high

7     Then another 5 minutes on low without putting on the weight

8     Do not open till the steam is all gone and then mix.

9     It is always better to transfer the biriyani to a wider serving bowl to mix it really well

10     Serve with yogurt patchadi consisting of onions ,tomatoes green chilli and cilantro

TAMILNADU CHICKEN BIRYANI

Cook Time :20 Min | Servings : 2 Persons

This is my 50th Post, am happy !! Hoping to add more.

Biriyani is one of the famous foods in India. The way of making differs all over India with slight taste variations. Taste of the biriyani lies in the ingredients added and mainly depends on the order in which they are added. This is a very simple recipe used mostly in the southern state of Tamil Nadu.The same procedure can be used to make Veg, Mushroom Biriyanis taking out the Chicken and related marination stuffs.

Taste and Flavor of the biryani comes well when you trial it for more number of times. I added Orange Food Color- 1/4 tsp to get this color.

INGREDIENTS :
Chicken	1 lbs
Basmati Rice	2 cup
Ginger Paste	2 tsp
Garlic Paste	4 tsp
Onion	3 nos
Tomato	4 nos
Green Chili	2 nos
Oil	5 tbsp
Coriander Leaves/ Cilantro	1 1/2 Cup
Mint Leaves	1 Cup
Lemon Juice	2 tsp
Ghee	1 tbsp
Water	3 cups
TO GRIND :
Cinnamon	5 ( 1 inch Sticks)
Cloves	6
Cardamom	8
TO MARINATE CHICKEN :
Turmeric	1/4 tsp
Curd	3 tbsp
Red Chili Powder	1 tsp
Salt	1 tsp

DIRECTIONS:

1.        Step1

Cut Chicken into small pieces and mix with the ingredients given to marinate. Marinate the chicken for 2 or more hrs or overnight. Keep this in Refrigerator. This gives a nice flavor to the chicken when cooked. Grind Cinnamon, Cloves and Cardamom into a fine Powder. Soak Biriyani rice (Basmathi Rice) for 10 minutes. If soaked more than 10 min reduce the water quantity while cooking so that the rice doesn’t stick together. Finely chop onion, tomato, green chili, coriander, mint leaves.

2.        Step2

In a pan or pressure cooker, add oil, chopped onions and fry for a minute. Add Garlic Paste and 1 tsp or little more of the ground powder. Fry till the raw Garlic smell is gone. Add Ginger Paste and fry for few more minutes till a point you don’t get the raw smell. Add Marinated Chicken,Chopped Cilantro and Mint leaves, Chopped Tomatoes, Slit Green Chili. Do not add water at this point. Water drained from the Chicken is enough for cooking. Cook this for about 3-5 minutes until the Chicken is almost Cooked. If required add 2 cups of water and let the Chicken cook nicely.

3.        Step3

Add the water in the ratio of 1 cup rice : 1 1/4 water. If you have already added 2 cups of water add only 1 cup now else add 3 cups of water for the specified proportions in the ingredients. Add rice and check for Salt and adjust. Add lemon juice and allow it to boil for 3-4 minutes.

4.        Step4

If the rice is cooked in pressure cooker, close the lid and allow it for 2 whistles, lower the flame and leave for 10 min. If you are afraid of burning the bottom, take out an another bigger pan than the pressure cooker and fill 3/4 with water, keep it on the stove and keep the pressure cooker inside this vessel and allow it to sit for 15-20 minutes.

ANOTHER METHOD:

1.        Step1

It can be cooked in Conventional oven as well. Preheat Oven to 375 F. Take a oven tray with Aluminum foil covered in the bottom. Spread the rice evenly. Cover this tray with an another Aluminum foil sheet and seal it properly. Keep this in the oven for about 15 minutes and take out and stir lightly to mix the water if it’s stagnant. Add ghee at this point and stir gently as not to break the rice grains. Keep it inside for 10 more minutes and take it out.This would be soft rather like the one you get in hotels.

TIPS TO GET WONDERFUL AROMATIC BIRIYANI :

·         Chicken Marination is essential if you want the chicken to be very juicy and mixed well with the rice.

·         Use the Chicken with bones to get more flavorful biriyani.

·         Adding Water in the correct ratio is the main point to get nice non sticky Chicken Biriyani. Always add water in the ratio of 1 cup rice : 1 1/4 water fornonsticky biriyani or 1 cup rice : 1 1/2 water for little sticky biriyani. If you want more non sticky biriyani reduce water accordingly. Note that the chicken leaves some water while cooking.

·         Use a non stick pan while cooking, as it would avoid burning the masala while cooking.

·         Add Mint leaves for nice aroma.

·         Grind the Cinnamon, Cloves, Cardamom in a large quantity, multiplied with the numbers given and store it. This can be used for any kind of dishes. This is the key step to a nice aromatic Biriyani.

·         Always use fresh Ginger paste and Garlic paste for better taste. Fry them till the raw smell leaves else the taste wont be as you expect.

·         If cooked in a pressure cooker, leave it on stove atleast for 10 15 min in low flame after the 2 whistles. This gives a nice aroma to Biriyani.

·         Do not soak biriyani rice longer than a 10 minutes as you would get a sticky biriyani. Always soak for 10 or less minutes.

·         Cook chicken nicely before adding rice. This way Chicken blends well with the rice.

MUTTON BIRYANI / AATU KARI BIRYANI

Cook Time : 50 Min | Servings : 2 Persons

Say Kongunadu style Mutton biryani. Well, not exactly but this is how all type of biriyani’s are cooked at my home since I remember. But the marination part has never been done, since I get tough meat here I started marinating. Meat tenderizer can also be added while marinating, but I skipped that step.

Hmm… Sunday with biriyani cooked at home for lunch, who would say no. I normally skip breakfast on Sundays and I start counting the minutes as soon as my mom starts preparing. The aroma spreads the house makes u to feel more hungry. When my mom says it’s done, yes that’s the moment I have been waiting for and I eat more than usual. I should say biryani with some non-veg gravy and raitha is the great combo I have ever had.

INGREDIENTS :
Basmati Rice/ Jeera Samba Rice	1 1/2 cup
TO MARINATE :
Mutton / Lamb	1 lb
Curd	3 tsp
Turmeric	1/4 tsp
Ginger Garlic Paste	1/2 tsp
Red Chili Powder	1/2 tsp
TO GRIND :
Cinnamon	1 no
Cardamom	2 no
Coves	3 no
Black Pepper corns	4 no
Fennel Seed	1/2 tsp
Poppy Seed	1/2 tsp
Ginger	1 inch
Garlic	8 nos
Green Chili	2 nos
Red Chili	2 nos
Onion	1/2 no
Coriander leaves	3 stks
Mint leaves	2 stks
TO PRESSURE COOK :
Ghee	1 tsp ( optional )
Oil	3 tsp
Bay Leaves	3 no
Cloves	1 no
Cinnamon	1 inch
Star Anise	1 no
Black Stone Flower	1 tsp
Onion	1 ( Medium )
Green Chili	4 no
Coriander leaves	3 tbsp
Mint leaves	3 tbsp
Tomatoes	2 no
Cashew	5 no ( optional )
Salt	to taste
Rose water	1 tsp
Water	2 cups

DIRECTIONS:

1.        Step1

Cut mutton in to small pieces and wash it. Marinate this with the items given in ” To Marinate ” section for at least 1 hr. Grind the items given in ” To grind ” section. Chop the coriander and mint leave, slice the the Onion length wise , chop the tomatoes given in “To Pressure Cook ” section. Soak basmati rice for 10 min.

2.        Step2

In a pressure cooker heat oil and ghee, when hot, add bay leaves, cardamom, cinnamon, cloves, start anise, black stone flower and onion. Saute well till it turns golden brown. Add the ground paste and fry till the raw smell leaves. Add the tomatoes, green chili,  mutton, salt, coriander leaves and mint leaves and cook for 1 whistle.

3.        Step3

When the pressure is released, add the water. Let it boil. Add the rice and taste for salt. Add the rose water. Allow it to cook for 2 whistles. Reduce the flame to the lowest setting and allow it to stay for 1-2 hrs for the dum process. Add cashews at the end.

TIPS :

·         Over night marination of mutton in refrigerator makes it more juicy and flavorful.

·         I normally drain the excess fat in the mutton by boiling it in hot water for about 10-15. After this marination can be done. I never felt the difference in taste, but if you are looking for the original taste, skip this step.

·         Grind coriander and mint leaves, it enhances the taste.

·         Dum process cooks the rice well and makes it fluffy. But this step can be skipped.

MUTTON SUKKA VARUVAL

Cook Time : 60 Min | Servings : 2 Persons

One of my friends used to bring this for lunch when I was in college. My friends and I liked it a lot. We used to bug my friend to get it often for us. When I prepared, it was finished in no time. I bet kids would love it.

INGREDIENTS :
TO MARINATE :
Mutton / Lamb	1 lb
Turmeric	1/4 tsp
Ginger Garlic Paste	1/2 tsp
Red Chili Powder	1 tsp
Salt	to taste
TO POWDER :
Cinnamon	1 no
Cardamom	1 no
Coves	2 no
Cumin Seeds	1 tsp
Black Pepper corns	4 no
Fennel Seed	1/2 tsp
TO PRESSURE COOK :
Onion	1/4 no
Tomatoes	2 no
Water	1-1 1/2 cup
FOR FRY :
Oil	3 tbsp
Onion	2 no
Garlic ( crushed )	1 tsp
Curry Leaves	1 strand
Red Chili Powder	1 tsp
Coriander Powder	1 tsp
Sakthi Mutton Masala	1 tsp

DIRECTIONS:

1.        Step1

Cut mutton in to small pieces and wash it. Marinate this with the items given in ” To Marinate ” section for at least 1 hr. Powder the items given in ” To Powder ” section. Chop the Onion, tomatoes given in “To Pressure Cook ” section. Pressure cook the marinated mutton, the powdered masala and the items given in “To Pressure Cook ” section for 3 whistles or until the mutton is cooked well. Chop the onion and crush or finely chop the Garlic given in ” For fry ” section.

2.        Step2

In a wok heat Oil, when hot, add onion and saute well till it turns golden brown. Add the curry leaves, and finely chopped garlic. Fry for 1 min. Add red chili powder, coriander powder and Mutton Masala. Fry for 1 min. Drain the water from the cooked mutton and add it. Allow it to boil till all the water evaporates.

3.        Step3

Add the mutton and fry till it becomes crunch dry in medium flame. Taste for salt and add if needed.  Stir often to avoid burning.

TIPS :

·         Over night marination of mutton in refrigerator makes it more juicy and flavorful.

·         I normally drain the excess fat in the mutton by boiling it in hot water for about 10-15. After this marination can be done. I never felt the difference in taste, but if you are looking for the original taste, skip this step.

·         Fry need not be done until crunchy, it can be stopped when the oil separates and the mutton is well coated.

(*) Goes excellent with Curd Rice.

PEPPER CHETTINAD CHICKEN

Cook Time :40 Min | Servings : 2 Persons

Chettinad cuisine is one of the famous south Indian cuisines. It’s famous for it’s spiciness and the aroma. Pepper Chetinad chicken is a very famous spicy recipe in restaurants.

INGREDIENTS :
Chicken	2 lb
Mustard	1/2 tsp
Cumin Seeds	1 tsp
Cardamom	4 no
Cloves	4 no
Cinnamon	4 no
Bay Leaves	4 no
Big Onion	2 no
Turmeric	little
Ginger Garlic Paste	1 tsp
Green Chili	5 no
Curry Leaves	1 stk
Tomato	4 no
Coriander Powder	2 tsp
Cumin Powder	1 tsp
Red Chili Powder	1 tsp
Ground Pepper	1 tbsp
Coriander Leaves	1/2 cup

DIRECTIONS:

1.        Step1

Clean and Cut the Chicken into small pieces. Chop Onion, Coriander Leaves, tomato and Green Chili.

2.        Step2

In a heavy bottom non-stick pan heat oil. When hot, add Mustard, Cumin seeds. When the mustard splutters, add Cardamom, Cloves, Cinnamon, Bay Leaves and fry for a minute. Add onion, salt a little and fry till onion is golden brown color. Add turmeric, ginger garlic paste and fry till the raw smell from ginger garlic paste leaves.

3.        Step3

Add Green chili and curry leaves and fry for a minute. Add chopped tomatoes, Chili Powder, Coriander Powder, Cumin Powder. Fry this in a medium heat till oil separates from the gravy and the tomatoes become soft and mashed well.

4.        Step4

Add Chicken, stir well and keep the lid closed for 5 min. Stir in the middle, water from the Chicken leaves water while cooking, so water need not be added. If it needs to be little gravy, water – 1/2 cup can be added. Cook it for 10 more min or till the chicken is cooked well. Add Pepper powder and coriander leaves. Taste for salt and and adjust if required.

TIPS :

·         Freshly ground Pepper enhances the taste.

(*) Recipe from vahrehvah.com. A good combo with Chapathi, Naan, Dosa and Rice.

PEPPER CHICKEN FRY / KOZHI MILAGU VARUVAL

Cook Time :20 Min | Servings : 2 Persons

INGREDIENTS :
Chicken	1/2 kg
Oil	4 tbsp
Bay Leaf	1 no
Cumin seeds	1/2 tsp
Fennel seeds	1/2 tsp
Green Chili	3 nos
Curry Leaves	1 Strand
Onion	3 ( Medium )
Tomatoes	3 ( Medium )
Ginger Garlic Paste	1 1/2 tsp
Red chili powder	2 tsp
Coriander Powder / Dhania powder	2 tsp
Garam Masala	1/4 tsp
Turmeric powder	1/2 tsp
Pepper powder	3 tsp
Salt	to taste
Coriander Leaves	2 tbsp

DIRECTIONS:

1.        Step1

Cut the Chicken into small pieces. Slit open green chili. Chop onion, tomato.

2.        Step2

In a NonStick pan add oil, Bay leaves, Cumin seeds. Fennel Seeds, Green Chili and Curry Leaves. Add chopped Onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves. Add chopped tomatoes and fry till mushy.

3.        Step3

Add Chicken, turmeric powder, Red chilli powder, Coriander Powder, Garam Masala , Pepper powder and Salt. Add 1/2 cup of water and cook it covered until the Chicken is done in medium flame. Fry till oil separates from the Chicken. Garnish with Coriander Leaves.