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.

Chicken Tikka Masala

Ingredient

• Chicken tikka 
• Tomato - 2 medium or big size
• Cream - 4-5 tbsp
• Ginger- garlic paste - 2 tsp
• Onion - 1/2 medium or small size (chopped)
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala - 1/4 tsp
• Orange food color - 1 or 2 pinches
• Tomato sause - 1 tsp
• Oil - 1-2 tbsp

Method

• Boil the tomatoes with little water & allow it to cool completely. 
• Now grind it & make a puree. Keep it aside.
• Heat oil in the pan & add the ginger garlic paste. Fry till the oil separates.
• Now add the onion & fry well.
• Pour in the tomato puree.
• Then add the masala powders (cumin powder, coriander powder, garam masala powder) food color & the sause.
• Mix well & add the chicken pieces.
• When the masala gets thicken, add the cream & mix well.
• Remove from fire & serve it as a side dish for rice & roti varieties.

Tips for the recipe - Whipping cream tastes good than half & half for this recipe. If you are using half & half, add 1/2 cup for this recipe. If you want to prepare lesser quantity of tikka masala, correspondingly reduce the quantity of tikka pieces.

Kadai Chicken Gravy

Ingredients

• Chicken - 1/2 Kg
• Dry masala - (cloves-6, cinnamon - 2 pieces)
• Yogurt - 1/4 cup 
• Kasturi menthi - 1 tsp
• Ginger-garlic paste - 1 tbsp
• Onion - 2 medium size (chopped)
• Tomato - 2 medium size (chopped)
• Green chillies - 8 (slitted)
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1 tsp
• Chilli powder - 1 1/2 tsps or adjust
• Coriander powder - 1 tsp
• Cumin powder - 1/2 tsp
• Coriander leaves - 3 tbsp 
• Curry leaves - 2 sprig
• Oil - 4 tbsp
• Salt to taste

Method

• Marinate the chicken pieces with turmeric powder, yogurt,salt & 1/ 2 tsp of chilli powder for 1 hour. 
• Heat oil & splutter dry masalas, onion, curry leaves and saute till golden brown. 
• Add ginger garlic paste & fry till the oil separates.
• Add chopped tomato, green chillies & salt. Fry till the tomatoes becomes mashy.
• Add the chicken pieces & fry well.
• Now add the garam masala powder, cumin powder & coriander powder.
• Fry well & add some water. 
• Cover it with a lid and cook it in medium flame till the chicken pieces are cooked.
• Finally add the pepper & the kasturi menthi.
• Remove it from the stove when it reaches the desired consistency.
• Garnish it with coriander leaves & serve hot with roti or pulav.

Tip for the recipe - Slitted & fried green chillies can be used for garnishing. This will enhance the flavor of the gravy.

Chettinad Chicken Curry

Ingredients

• Chicken - 1 - 1 1/2 lb (Chopped into medium size pieces)
• Ginger-garlic paste - 2 tbsp
• Shallots - 3/4 cup (Chopped)
• Tomato - 1 big
• Curry leaves - 1 string
• Chilly powder/sambhar powder - 1 tsp
• Red Chillies - 2
• Mustard -1/4 tsp
• Urad Dal - 1/4 tsp
• Sesame oil - 3 tbsp
• Salt for taste

To Fry & Grind (for the masala)

• Cumin Seeds - 1 tsp
• Corriander seeds - 1 1/2 tbsp
• Shallot - 10 medium size 0r 15 small size
• Curry leaves - 1 - 2 springs
• Red Chillies - 6 or adjust
• Pepper Corns - 1/2 tsp
• Khus khus - 3/4 tsp
• Ani seed - 1 tbsp
• Cardamom- 2
• Cloves - 2-3
• Cinnamon - 2 inches
• Turmaric powder - 1/4 tsp
• Coconut - 1/4 Cup+2 tbsp

Method

• Except onion, turmaric powder & coconut, fry all the masala ingredients with little oil & keep it aside.
• Add some oil & fry onion.
• When it turns slight brown switch off the flame & add the coconut.
• Add the previously fried masala ingredients, with the onion masala & grind it with turmeric powder.
• Heat oil in kadai on high medium flame.
• Splutter mustard, urad dal, red chillies & curry leaves one by one.
• Add shallots and fry till becomes brown in color.
• Add ginger-garlic paste & fry till the oil separates
• Now add the tomato & fry till it becomes mashy.
• Add the chicken pieces & fry well.
• Add chilly powder & salt.
• Fry for 3 minutes or till the oil separates.
• Now add the grinded masala to the chicken pieces.
• Mix well & add water if needed.
• Cover & cook till the chicken pieces are tender.
• Remove it from flame, when the gravy reaches the desire consistency.

Tips for the recipe - Don't over fry the masala ingredients. Don't add too much of water to the curry & don't allow the gravy to cook for a long time. If it cooks for a long time, then the original flavor of the masala will be lost. Fry the chicken well in the masala, so that it is half done already. It will become tender soon in the gravy.