Green chicken tikka

Ingredients
Group I

(1/2 cup of masala)

• Lemon juice (approximately from 1/4th of lemon)
• Green chillies - 6
• Mint - handful
• Coriander leaves - handful

Group II

• Chicken(cut into bitable pieces) - 1 chicken breast (skin out, without ribs)
• Yogurt - 1/4 cup
• Melted butter and olive oil - 1 tbsp
• Ginger and garlic paste - 1 tbsp
• Coriander powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Cumin powder - 1/4 tsp
• Pepper - 1/4 tsp
• Salt to taste

Method

• Grind the group I ingredients to a smooth paste.
• Mix all the group II ingredients together & add the group I paste.
• Mix well & marinate it for at-least 1-2 hour. This can be refrigerated for marination.
• Now preheat the oven to 400 degree fahrenheit.
• Thread the chicken pieces on the skewers & place it in the oven for 15- 20 minutes or till it is done.
• Do not forget to place the tray to catch the drippings.
• When the chicken is done, arrange it in the serving plate or tray. 
• Sprinkle some chat masala & serve it with onion rings.

Tips for the recipe - For restaurant style tikka or tandoori turn the oven to the broil mode & continue to broil for another 1-3 minutes. While doing this, the oven door should be open. Or else this can be grilled using a griller.

I grilled one batch of boneless chicken. And for the next batch(with bones) i used the oven(posted both the pictures).

I made yogurt side dish for this. here is the recipe:

Fry 1 or 2 pinches of kasuri methi in 1 spoon of olive oil & mixed it with slightly beaten yogurt(1/2 cup). Add a pinch of black salt, & regular salt if needed. Mix and serve.

Tomato Chutney I

Ingredients

• Red chillies - 5
• Garlic - 6
• Coriander leaves - handful
• Curry leaves - few
• Tomatoes - 4
• Oil as required
• Salt to taste

Method

• Heat a spoon of oil in the pan & roast all the ingredients. Let it cool & then grind it to smooth paste(without adding water).
• Do the seasoning with some mustard & urad dal. Add the chutney to it & fry for few mints.
• Serve it with dosa or idly.

Beetroot Chutney

Ingredients

• Beetroot - 1 small size (chopped or shredded)
• Shallot - 10-15 
• Garlic - 1small (sliced)
• Coconut - 1 tbsp (shredded)
• Cumin - 1/2 tsp
• Coriander - 1 1/2 tsp
• Channa dal - 1/2 tsp
• Curry leaves - few
• Red chillies - 5
• Tamarind - small gooseberry size
• Salt to taste
• Oil as required

Method

• Heat oil to the pan on high medium flame.
• Add all the ingredients except beetroot & coconut.
• Fry till the onions turn translucent. Now add the beetroot & fry well. 
• Keep stirring. It should be at least half cooked. Do not add water.
• Now add the coconut & give a quick mix & remove from heat. Don't over fry the coconut.
• Cool & grind it to smooth chutney.
• This goes well with idly or dosa.

Sweet(banana) & hot(chickpeas) sandwich

   
I thought of making a quick sweet & hot bread sandwiches. So bought a canned chickpeas & sandwiches are ready in few minutes. Here is the recipe;

Ingredients for Sweet(banana) sandwich

• Banana - 1
• Honey - 1 sp
• Butter -little to spread
• White or whole wheat bread slices of your choice

Method

• Spread butter on the bread slices.
• Arrange the sliced banana on the bread(buttered side) & pour some honey of top of the bread.
• Cover it with another slice of bread.
• Toast it in the sandwich maker or in the grill.

Enjoy.
I have just arranged a single layer of banana. If you want more bananas, add one more layer of banana.

Ingredients for Hot(chickpeas) sandwich

• Chickpeas - 1 cup(boiled)
• Chilly powder - 1 tsp
• Channa masala - 1 tsp
• Cucumber & Onions (sliced)
• Butter as required
• Oil as required
• White or whole wheat bread slices of your choice

Method

• Heat some oil in the pan on low flame & add the spice powders(take care, not to burn).
• Soon add the chickpeas & mix well. Add salt if needed.
• Arrange some onions & cucumbers on the bread & place the chickpeas masala on top of it.
• Cover it with another slice of bread.
• Toast it in the grill using some butter.

I have added more cucumbers for crunchiness. You can adjust it according to your taste.You can also add some mashed potatoes with chickpeas.

Horse gram masiyal II

Ingredients

• Horse gram - 1/2 cup
• Shallots - 10 - 15 (chopped lengthwise)
• Garlic - 4 (chopped lengthwise)
• Green chilly - 4 or adjust according to spice level needed
• Cumin seeds - 2 tsp
• Coriander seeds - 1 tsp
• Hing - a pinch
• Curry leaves - 1 strings
• Coriander leaves - 1 handful
• Salt to taste.
• Oil as required

Method

• Clean & wash the horse gram.
• Add fresh water & boil the horse gram with 1 tsp Cumin seeds & 1/2 tsp Coriander seeds till it is tender.
• Mash the dal (using a masher or 1 or 2 quick turns in the blender) & keep it aside. 
• Heat 1 tbsp of oil in the pan on medium heat.
• Splutter cumin, coriander seeds, hing & garlic. Fry till the garlic turns golden brown in color.
• Now add curry leaves, green chillies, onions & salt.
• Fry till the onions becomes transparent. Now add the mashed horse gram & mix well.
• Finally add chopped coriander leaves & remove from heat.
• Serve it with hot rice.

Chicken curry

Ingredients(group I)

• Onion - 1
• Tomato - 1 big size
• Ginger- garlic paste - 2 tbsp
• Chicken - 250 grams with bones
• Chilly powder - 2 tsp or adjust
• Pepper (optional) - 1/4 tsp
• Coriander leaves - handful
• Salt to taste
• Oil - 2 tbsp

Dry masala(group II)

• Bay leaves - 1
• Ani star - 1
• Marathi moggu - 2 small pieces
• Cloves - 6
• Cinnamon - 1 inch

To fry & powder(group III)

• Coriander seeds - 2tbsp
• Cumin seeds - 1/2 tbsp
• Aniseed - 1 tbsp
• Cloves - 4
• Cinnamon - 1 inch
• Khus- khus - 1 tsp
• Cardamon - 2

Method

• Fry group III ingredients with little oil & make a fine powder. This is the spice powder.
• Heat oil in the wok pan on low flame. Add all the group II ingredients.
• Then add the ginger garlic paste. Fry till the oil separates. Now add onions & increase the flame to medium.
• Roast till the onion becomes golden brown & add the tomatoes with salt & chilly powder.
• Now add the chicken pieces & fry for another 5 minutes.
• Add enough water & allow the chicken to cook. when the chicken is done, finally add the spice powder & coriander leaves. 
• Allow to cook for 1 minute & switch off the flame.

Tips for the recipe - This gravy looks little water than the normal one. I add the entire spice powder for i love more spice in this curry. If you want very mild spice just adjust accordingly. This goes well with idly & dosa.

Chicken Curry

Ingredients (group I)

• Chicken - 250 grams (chopped into bitable size pieces)
• Onion - 1 (chopped lengthwise)
• Tomato - 1 big or medium size (chopped)
• Curry leaves - few
• Coriander leaves - 1 - 2 handfuls
• Chilly powder - 1/2 tsp (adjust)
• Turmeric powder - 1/4 tsp
• Chicken masala powder - 1 tsp
• Pepper - 1/4 - 1/2 tsp
• Cinnamon - 2
• Bay leaves - 2
• Cloves - 4
• Oil - 2 tbsp
• Salt to taste

To Grind (group II)

• Kush Kush - 1 tsp
• Aniseeds - 1 1/2 tsp
• Cardamom - 2
• Cloves - 3
• Cinnamon - 1 inch
• Coconut - 4 tbsp
• Garlic - 5
• Ginger - equal to garlic

Method

• Grind all the group II ingredients & keep it aside.
• Heat oil in the wok on high-medium flame. Put some cloves, cinnamon & bay leaves in the oil.
• Add curry leaves, chillies & onions. Fry for few mins & add tomatoes with salt, masala powder, turmeric pwd & chilly powder.
• When the tomatoes becomes mashy, its the right time to add the chicken pieces & fry for another 5mints.
• Now pour the grind masala & mix well. Add required amount of water. 
• Cover & cook till the chicken is done.
• Finally add the pepper & coriander leaves. Remove from the stove.
• This gravy goes well with roti.

I made the curry little thicker. You can remove it from flame at desire consistency, once the chicken is done.