Ingrediants:

• Chicken 1/2 kg
• small pieces garlic paste 1 tsp
• ginger paste 1 tsp
• ginger chopped 1 ” piece
• onions 2
• tomato 1 soya sauce 2 Tbsp
• fish sauce 1 tsp
• optional pepper powder 3 tsp
• green chillies 2 or 3 slit chopped
• celery 1 Tbsp
• optional turmeric powder 1/4 tsp
• cardamom 1
• cloves 2
• cinnamon stick 1 ” piece
• cornflower 1 Tbsp
• coriander leaves chopped few
• water 1/2 cup
• oil and salt

Method:

• Cut and clean chicken. Chop onions and tomato.Just crush cardomam, clove and cinnamon.Cook chicken pieces with salt, turmeric powder and garlic ginger paste with water.
• When it is cooked remove chicken pieces and keep aside.Add corn flour to the water remained (broth) after cooking chicken.Heat oil. Saute onion until semi transparent.
• Add green chillies and chopped ginger and saute until lthe aroma spreads.
• Add tomato, celery, crushed spices , pepper powder and enough salt. Saute well and add chicken pieces and the broth mixed with cornflour. Stir well until it is thick.
• Add soya sauce and fish sauce. Stir well and remove from fire. Garnish with coriander leaves, chopped spring onion etc.Restaurant ginger chicken has much darker color than this home made preparation.

Ingredients:

• 10 chicken wings/drummettes

For the marinade

• 5 cloves garlic
• 10 dry red chilies
• 1 tbsp black pepper
• 2 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp vinegar
• Salt to taste

For the batter :

• 1 tbsp corn flour
• 1 tbsp all purpose flour
• 1/2 tbsp red chilli powder
• 1 egg
• breadcrumbs

Method:

• Prepare Lollypops from the Chicken wings as outlined above.
• In a blender process the ingredients for the marinade to form a smooth paste. Marinate the chicken wings and refrigerate for at least an hour.
• Mix the egg, flours and the chili powder to form a batter. Dip the chicken wings one by one in the batter, then coat with breadcrumbs and shallow fry in oil.
• Serve with ketchup or chili sauce , goes great with cold beer.

Ingredients:

• 10 chicken drumsticks, skinned

For the Marinade

• 1.5 tbsp ginger paste
• 1.5 tbsp garlic paste
• 1 tsp red chilli powder
• 1.5 tbsp coriander powder
• 1 tbsp freshly ground black pepper
• 1/2 tsp turmeric powder
• Salt to taste

For Seasoning

• 1 tbsp oil
• 1/2 tsp cloves
• 4-5 cardamom pods
• 1? cinnamon stick
• 2 cups thinly sliced onions
• a bunch of curry leaves
• 1 cup diced tomato pieces
• 2 cups hot water

Method:

• Clean the drumsticks, and make one or two slits on the fleshy part.
• Mix all the ingredients for the marinade in about 2 tbsp water to make a thick paste. Add the drumsticks and mix well to coat the drumsticks well with the marinade.
• In a deep pan wide enough to fit all the drumsticks without crowding, heat oil, and add the cloves, cardamom and cinnamon stick. When the spices are heated through, add the onions and curry leaves and fry till the onions start to brown.
• Add the marinated chicken pieces and mix well. Cook on high heat till the chicken pieces starts to turn white.
• Add the diced tomatoes and mix well. Cook till the tomato pieces are blended into the mixture. Add the hot water, and cover the pan with a tight fitting lid.
• Cook on medium heat for about 7-8 minutes till chicken pieces are cooked. Remove the lid and cook till the gravy is medium thick.
• Now, remove as much gravy as you can from the pan and keep aside. Increase the heat and fry the chicken pieces till the remaining gravy is completely dried out and the chicken pieces are slightly charred.
• Keep turning the chicken pieces during this process, taking care not to break the pieces while making sure the pieces are evenly coated with the spicy gravy on all sides.
• When the chicken is dry enough, reduce the heat to the lowest setting, and pour the prepared gravy over the pieces. Let the gravy heat through, if you like you can thicken down the gravy further at this point.

Ingredients:

• 1 cup water
• 1 (8 ounce) can stewed tomatoes
• 3/4 cup quick-cooking brown rice
• 1/2 cup raisins
• 1 tablespoon lemon juice
• 3 teaspoons curry powder
• 1 cube chicken bouillon
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1 bay leaf (optional)
• 3/4 pound skinless, boneless chicken breast halves – cut into 1 inch pieces

Method:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf.
• Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
• Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Ingredients:

• Chicken- 250 g
• Small onion- 4
• Cinnamon- 1 stick
• Cloves-2
• Fennel seeds- a pinch
• Cumin seeds- a pinch
• Curry leaves- few
• Garlic- 2
• Tomato- 1
• Chili powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Coriander powder- 2 tsp
• Pepper- 1/2 tsp
• Oil and Salt- as required.

To grind:

• Small onion- 7
• Garlic- 3
• Fennel seeds- 1/2 tsp
• Cumin seeds- 1/2tsp

Method:

• Grind Small onion, Garlic, Fennel seeds and Cumin seeds without using water.
• Marinate the Chicken in ground items for 1/2 an hour.
• Heat Oil in a pan. Add Cinnamon, Cloves, Fennel seeds, Cumin seeds, remaining Small onion, Curry leaves, Garlic and fry till Onion turns into light brown in color.
• Add Tomato and fry till it becomes soft.
• Then add Chili powder, Turmeric powder, Coriander powder and fry till the raw smell goes out.
• Add marinated chicken, a cup of Water and cover the pan with lid.
• Cook till the Chicken pieces are cooked.
• Finally add Pepper and Salt, cook for another 2 minutes.

Ingredients:

• Chicken fillets- 2 cubed
• onion- 1 chopped
• tomato- 1 chopped
• ginger-garlic paste- 3 tbsp
• peppercorns- 10( ground alongwith the ginger- garlic paste)
• turmeric pwd – 1 tsp
• garam masala pwd – 2 tsp
• coriander leaves- few sprigs
• chopped, curd- 4 tbsp
• lime juice- 4 tbsp
• oil- 3 tbsp, curry leaves- 8
• cumin seeds- 1/2 tsp
• saunf(fennel) – 1/2 tsp
• salt to taste.

Method:

• Add 1 tbsp of ginger- garlic-peppercorn paste, curd , turmeric 1/2 tsp, & lime juice to the chicken pieces & marinate for half an hour.
• Heat oil in a kadai & season with curry leaves, cumin & saunf. Now add the onions & fry till golden.
• Then add the ground paste, tomato, coriander leaves, turmeric , garam masala pwd & salt to taste and stir for 2 to 3 minutes.
• Add the chicken alongwith its marinade & stir briskly for 2 minutes. Now add little water and cover & c ook till the chicken is done.
• When the gravy has thickened a little bit & the oil begins to float on top, remove from fire & serve hot with rice, rotis or dosais.