Baingan Ka Salan

This recipe is courtesy of "Cooking With Chef Ashok" - Baingan Ka Salan

Part A- Paste for Salan

1. Peanuts - 1 handful
2. Sesame seeds/tahini - 2 tbsp
3. Grated coconut - 1/2 cup
4. Jeera - 2 tsp
5. Coriander seeds - 3 tsp
6. 3-4 onions fried until brown
7. Dry red chillis - 2-3
8. Yoghurt - 1.5 cups
9. Water

IMPORTANT NOTE: if you are using tahini instead of sesame seeds then put it during the mixing process. NO NEED TO ROAST TAHINI.

1. Roast ingredients from 1 to 7 above. Let it cool
2. Put it in the mixer and add yoghurt and water to make it into a smooth paste (like a smoothie) and keep it aside.

Part B - Gravy for the Salan

1. Baingan - 1/2 kg whole slit from top
2. Kalonji - 1/2 tsp
3. Jeera - 1 tsp
4. Rai - 1/2 tsp
5. Oil - 3-4 tbsp
6. Onions - 3 finely chopped
7. Tomatoes- 3 finely chopped
8. Ginger garlic paste - 2 tbsp
9. Turmeric powder - 2 tsp
10. Jeera powder - 1 tsp
11. Dhaniya powder - 2 tsp
12. Kashmiri mirch powder - 2 tsp
13. Red chillies -whole 2-3
14. Green chillies - whole 2-3
15. Garam masala - 2tsp
16. Coriander leaves - 1tbsp chopped
17. Kasuri methi - 1 tsp
18. Sugar (to temper) - 1-2 tsp

1. Heat oil in a pan and add baingan and fry it well. Add a 1tsp of turmeric powder and salt to taste.
2. Remove the baingan and leave it aside.
3. Heat oil in pan and add kalonji, jeera and Rai. Let them sputter.
4. Add onion and red chillies and cook it for a few minutes until light brown
5. Add ginger garlic paste and cook it for 2 mins
6. Add turmeric powder, jeera powder, dhaniya powder and Kashmiri mirchi powder and mix well
7. Add tomatoes and mix well and let it cook by closing the lid of the pan.
8. Once tomatoes are cooked properly as the paste prepared in Part-A above and mix well and cook on low flame while mixing.
9. Add 2-3 cups of water and mix well and salt to taste.
10. Add the fried baingans and close the lid and let it cook for 5-7 mins
11. Add garam masala and mix well and cook for 1 minute.
12. Add coriander leaves and kasuri methi for garnishing.

Serve with pulav or roti

Laal Mirch Ka Murgh (Chicken in red chilli gravy)

 This recipe is courtesy of Ranveer Brar - https://youtu.be/0zGkZdD_f1Q

Ingredients

For Paste (#1)

1. 1-inch Cinnamon stick, smoked,
2. 3-4 Bay leaf
3. 4-5 Cloves,
4. 2 Green cardamom,
5. 2 tbsp Degi red chilli powder (MDH), smoked,
6. 1 inch Ginger, roughly sliced,
7. 9-10 Garlic cloves,
8. 12-15 Dry kashmiri OR bedgi OR Methania dried red chillies, soaked,
9. Salt to taste,
10. 2 tbsp Mustard oil, smoked

For Marination (#2)

1. 1 kg Chicken (thigh/drumstick) 
2. 1 tbsp Tender coriander stem, chopped,
3. ½ tbsp Ginger Garlic paste,
4. Salt to taste,
5. 1 tsp Mustard oil

For Laal Mirch ke Chicken (#3)

1. 2-3 tbsp Mustard oil
2. 1 tbsp Sunflower/vegetable Oil
3. 2 no. Cloves
4. Prepared Paste (#1)
5. Marinated Chicken
6. 1 cup Curd, beaten
7. Prepared Tempering (#4)

For Tempering (optional) (#4)

1. 1 tsp Ghee
2. ½ tbsp Coriander seeds, roughly crushed
3. 1 tsp Chili flakes

Method

For Paste

1. In a bowl, add smoked cinnamon, bay leaf, cloves and green cardamom.
2. In a pan, add degi red chilli powder and roast until smoky in fragrance.
3. Add tossed degi red chili powder in the same bowl, add ginger, garlic, soaked kashmiri/methanol red chilli, salt to taste and smoked mustard oil.
4. Transfer into a grinder jar and grind it into a smooth paste.
5. Keep it aside for further use.

For Marination

1. In a bowl, add chicken, tender coriander stems, ginger garlic paste, salt to taste, mustard oil and mix everything well.
2. Keep it aside to rest for 15-20 minutes.

For Laal Mirch Ke Chicken

1. In a sauce pot or lagan, add mustard oil, oil, once it's hot, add cloves and let it splutter.
2. Add the prepared paste and saute for 1-2 minutes on moderate heat.
3. Add marinated chicken and saute. Add curd and mix it well.
4. Cover it with a lid and cook for 15-20 minutes on low flame until chicken is tender.
5. Add water and prepared tempering and stir it well.
6. Turn off the flames and place the coal in a small bowl, add cinnamon stick, and ghee. Cover it with a lid and keep it aside for 4-5 minutes.
7. Transfer it to a serving dish and garnish it with a chopped coriander sprig.
8. Serve hot with roti or rice

For Tempering

1. In a pan, add ghee, once it's hot, add crushed coriander seeds, chili flakes and toss it well.
2. Keep it aside for further use.

Turkish Eggs - Cilbir (Breakfast)

 This recipe is courtesy of the youtube channel Travel.Eat.Repeat

~Cilbir~

Ingredients

1. Eggs - 4 medium
2. Greek Yoghurt or Hung curd - 1 Cup
3. Garlic - Finely Chopped - 2 tsp (5-6 cloves)
4. Paprika Powder - 2 tsp
5. Salt - 1/2 tsp
6. Black pepper powder - 1 tsp
7. Olive Oil - 2-3 tbsp
8. Parsley - Finely chopped or dry parsley - 1 tsp
9. Coriander leaves- Finely Chopped - 2-3 tsp
10. Green chilly 1 large (non-hot) - Finely Chopped
11. Chilly Flakes - 2 tsp
12. Butter - 25 gms

Method (Yoghurt Base):

1. Take 1 cup of yoghurt in a bowl, add chopped garlic,  paprika powder, black pepper powder, salt And mix it well until it attains the consistency
2. Adjust salt as necessary and keep it aside

Method (Parsley, Corriander, chilly dip)

1. In a separate bowl, take 3 tbsp of olive oil
2. Add chopped parsley, coriander and chilly and mix it well and keep it aside

Method (Butter, Chilly Flakes and Paprika dip)

1. Take a frying pan and fry 25 gms of butter in low heat until it starts to bubble
2. Turn off the heat and add 2 tsp of chilly flakes and 1 tsp of paprika and mix well
3. Take this out into another small bowl/cup

All Dips

Bringing It All Together

1. Take a serving plate and spread the yoghurt base in circular fashion (as shown below)
2. Sprinkle Parsley+Corriander dip and Butter+Chilly dip on top
3. Fry 4 eggs (You can also keep it sunny side up if you like it that way) and gently place them on the yoghurt base 
4. Sprikle Parsley+Corriander dip and Butter+CSprinkleip on top of eggs too
5. Serve with Garlic bread or Pita bread

Spread the base

With Suny Side Up (2 eggs)

Complete Preparation

With 4 Full Fry Eggs

 

Enjoy!!

Chicken Tikka Masala

This recipe is courtesy Keyan's Kitchen - God Tier Chicken Tikka Masala with some modifications by me and it is YUMMY!

Chicken Tikka

Ingredients 

• 8 Boneless skinless chicken thighs - Cut into roughly 1inch cubes and soaked in lemon juice (1 lemon) [thighs are MUST since they are tender]
• Hung curd or plain yoghurt - 1 cup 
• Garlic - 5-6 minced or paste cloves 
• Garam masala - 1 tbsp
• Onion powder or paste - 1 onion if paste or 1 tsp if powder
• Turmeric - 1tsp
• Chicken Masala - 2 tsp
• Kashmiri Chilli Powder - 2 tsp
• Paprika/Normal red Chilly pwoder - 1tsp
• Salt to taste
• Oil (Sunflower) - 1 tbsp each for marination and frying

Method (Chicken Tikka)

1. Marination: Remove excess lemon juice from the chicken. Mix all the above, cover it and keep in the fridge for 30-45 mins
2. Take 1 tbsp oil in a Pan and heat it in high heat
3. Put the chicken in the pan and set the heat to medium, cover with a lid and let it cook for 5 mins
4. Turn the chicken over to cook on the other side and cover with a lid
5. Check if the chicken is tender. Remove from flame and keep it aside
6. Keep the remaining Oil in the Pan for Gravy 

Masala (Gravy)

Ingredients

• Onions - 4-5 Finely chopped
• Tomatoes - 3-4 Pureed
• Garlic Past - 2-3 tsp
• Chicken Masala - 2 tsps
• Garam Masala - 2 tsp
• Turmeric - 1 tsp
• Kashmiri Chilly powder - 2 tsp
• Coriander leaves - 100 gms bunch, chopped
• Kasuri Methi (Dried fenugreek) - 1 tsp
• Fresh Creme - 200 ml
• Butter - 1 tbsp 

Method

1. In the same Pan in which you fried the chicken, add butter and mix the pan well with spatula
2. Add Onions and Garlic paste and let it cook for 10 mins in medium flame. Stir occasionally.
3. Once Onions turn light brown, Add Turmeric powder, chilly powder, chicken masala powder and garam masala powder and mix well.
4. Let it cook in low heat for 5 minutes while stirring
5. Add tomato puree and stir well. Cover the lid and let it cook for 10 mins (stir occasionally) until oil separates.
6. Once the tomato is well cooked, add fresh cream and stir well. 
7. Add chicken tikka and 1/2 cup of water stir well and let it cook on low heat for 10 mins
8. Switch off the flame and add chopped Coriander and Kasuri methi and stir well. Cover the lid for 5 mins

Sever with Jeera Rice or Chapati.

Chicken Tikka Masala

Chicken Tikka

Puru's Poha - With a Nagpuri Twist!

 An interesting twist to the quintessential poha!

Ingredients

1. Poha - 3-4 cups
2. Onion (preferably white) - 3-4 medium, finely chopped
3. 3-4 Green chillies (non-hot) - Finely chopped
4. Rai (mustard seeds) - 1 tsp
5. Turmeric powder - 2-3 tsps
6. Dhaniya (coriander) poweder - 2-3 tsps
7. Everest Kitchen King Masala - 1-2 tsp
8. Nagpuri Garam Masala (Or any other garam masala) - 1 tsp
9. Peanuts - 1/2 cup - roasted
10. Potatoes - 2 medium, chopped
11. Coriander (dhaniya) leaves - 1/2 cup Chopped
12. Oil  - As required
13. Salt  - As required
14. Sugar - 1 tsp
15. Water - 1/2 cup

Step #1:

• Take 3-4 cups of poha and soak it in water
• Drain the water and add 1 tsp turmeric and 1 tsp Nagpuri Garam masala (or normal garam masala) and mix them well with poha
• Keep it aside

Step #2:

• Take 2-3 tsp oil in a pan and fry potatoes
• Once they are partially cooked add 1/2 tsp turmeric, 1/2 tsp dhaniya powder, 1/2 tsp red chilly powder and salt. 
• Cook the potato well and keep it aside

Step #3

• In a large pan, heat 1.5 tbsp of oil. Add rai (mustard seeds) and let it sputter
• Add chopped onions and chopped green chillies and  let it cook on medium heat until the onion turns light brown
• Add 1 tsp turmeric, 2 tsp dhaniya powder, 1 tsp kitchen king masala and stir to mix them well
• Add 1/2 cup of water, salt as needed and 1 tsp of sugar and mix well. 
• Cover the pan with a lid and let the onions cook in the masala for 5 mins on low heat
• After 5 mins, open the lid and let the remaining water evaporate.
• Add Poha and mix well
• Add fried potatoes, roasted peanuts and chopped coriander leaves and mix well.
• Switch off the gas, close the lid & leave it for 2 mins

Serve with a wedge of lemon and grated coconut! 

Chicken Dum Handi

 This recipe is coursey Radhika Bali.

Chicken Dum Handi!

A) Marination

Ingredients for Marination

1. 500gms - Chicken (preferably with bone)

2. 1 Cup - Yoghurt

3. 2 tsp - Chilli Powder

4. 1 tsp - Turmeric

5. 2-3 tsp - Oil

6. Salt to taste

Mix all the above together and let it marinate for a couple of hours in the fridge

B) Preparing Masala Paste:

Ingredients for Masala Paste

1. 2 tsp - Coriander (Dhaniya) seeds

2. 3 tsp - Saunf (Fennel Seeds)

3. 3 tsp - Shah Jeera (Caraway/Cumin Seeds)

4. 1/2 inch - Cinnamon

5. 1-2 tsp - Peppercorn (Adjust as per the hotness needed)

6. 2 tsp - Khas-khas (optional)

7. 3 - Onions Chopped

Method for Masala:

1. Dry Roast Dhaniya, Saunf, Shah Jeera, Cinnamon and peppercorns together for a few mins on low flame until the flavours come out

2. Let it cool and grind the above + khas-khas to a fine powder

3. Take a 1tbsp of oil in a pan and roast Onions. Once onions are brown mix with the powder in point #2 and grind it into a fine paste

C) Preparing Curry  

Ingredients

1. 2-3 - Tomatoes chopped

2. 1/2 a beetroot chopped (optional)

3. 1/2 - Ginger

4. 3-4 - Garlic cloves

5. 1 - Bay leaf

6. 1tbsp - Oil

7. Salt to taste

Method

1. Make Puree out of tomatoes, ginger, garlic and beetroot

2. Take 1 tbsp oil in a traditional handi or a large pan with a lid and put bay leaf and the masala paste from part B above.

3. Fry on medium heat till the oil starts to separate.

4. Add Tomato+Beet puree and bring it to boil on medium heat

5. Add the marinaded chicken and mix well. Add half a cup of water. Adjust salt

6. Cover with lid and seal the lid with roti dough (this is for the dum).

7. Let it cook for 15-20 mins on low flame

8. Remove lid and adjust salt as necessary and check if the chicken is cooked properly. Cover the lid and Cook for a few more minutes if the chicken is not cooked.

Add chopped coriander leaves & green chillies for garnishing (optional)

Serve with Roti!

Final Product!

On the DUM!!

Degi Chicken - Steam Roasted in Pressure Cooker

 This simple recipe is courtesy of Kun Foods

I have made a variation of the above to give it more flavour.

• Get 1 KG of Chicken Tangadi from Licious.
• Wash and make deep cuts in the chicken pieces and keep it aside

Put the following ingredients in the Pressure Cooker

1. 2 cups water
2. 1/2 cup cooking oil
3. 2 tsp theeka laal mirch (red chilli powder)
4. 1 tsp Kashmiri laal mirch
5. 1 tsp crushed chill pepper or chilli flakes
6. 1 tsp jeera powder
7. 1 tsp Dhaniya powder
8. 1 tsp chicken masala
9. 1.5 tsp chat masala
10. 1 tsp turmeric powder
11. 2-3 tsp garlic paste
12. Salt to taste

• Add Chicken pieces in the cooker and mix everything well.
• Close the lid and cook for 5-6 whistles (15-20 mins).
• Take out the cooker weight and let it cool for 5 mins
• Open the lid and cook on high flame and let the remaining oil evaporate. DO NOT Stir until all the water evaporates because this will break the chicken pieces.
• Mix gently once the water evaporates

Take out the chicken pieces in a bowl. Serve with Pulav or Naan.

Enjoy!

Punjabi Masala Chole

This recipe is based on Tata Sampann Punjabi Chole recipe with variations done by me.

Ingredients

• 3-4 onions finely chopped
• 1 cup tomato puree
• 1 tbsp Ginger garlic paste
• 2tsp dhaniya powder
• 1 tsp jeera powder
• 1 tsp Kashmiri Lal mirch powder
• 1 packet Tata sampann Punjabi chole masala
• 3 cups chole boiled
• 4-5 slit green chillies
• Chopped coriander
• Salt & oil
• 1 Bay leaf
• 1 star Anise
• 2-3 cloves
• 2-3 cardamoms

Method

1. Take 2tbsp oil in a large pan and put Bayleaves, cinnamon, cloves and cardamoms and saute for some time
2. Add onions and fry for sometime until translucent
3. Add ginger-garlic paste and fry it well.
4. Add Dhaniya powder, jeera powder, chilli powder and mix well.
5. Add tomato puree and let it cook for some time. Add 1-2 tsp of sugar.
6. Once the oil separates, add Tata sampann chole masala powder 1 packet.
7. Cook for some time.
8. Add boiled chole, 1-2 cups of water and slit green chillies and let it cook with a covered lid
9. Once it boils, remove from heat and add chopped coriander and cover with lid.

Daal Dhaniya - (Lentil Coriander Soup)

 This is 100% original Puru's recipe! 😊

Ingredients

• 2 Cups - Boiled Daal (lentils) - Toor daal
• 2 - Onions - Finely Chopped
• 1 tsp - Turmeric powder
• 1 tsp - Dhaniya powder
• 2 tsp - Garam masala powder
• Oil, Ghee and Salt

For Paste

• 8-10 - Garlic Cloves
• 1-2 - Green Chillies
• 1-inch - Ginger
• 1/2 Spoon - Jeera
• 200 gms - Coriander (Dhaniya)

For Tadka

• 2 Spoons Ghee
• 1 spoon - Jeera
• 3-4 Garlic Cloves finely chopped
• 2 dry red chillies
• 1/2 tsp of red chilli powder

Method

1. Boil the daal in a pressure cooker, mash it well and keep it aside. 
2. Put Garlic, Green Chillies, Ginger, Jeera and Dhaniya in a grinder with a little bit of oil and half a cup of water and grind to a fine paste and keep it aside
3. Take a large pan and heat 1/2 tbsp of oil and 1/2 tbsp of Ghee. Add Onion and let it cook for some time until it becomes translucent
4. Add turmeric, Dhaniya powder and garam masala and mix well
5. Add the paste in point #2 and mix well again. Cover with lid and let it cook for 2-3 minutes.
6. Uncover and let it cook until oil starts to separate
7. Add Daal and Salt and mix well, add some water if necessary and bring it to boil. Adjust salt as necessary. Once it attains consistency remove from heat and keep it aside.
8. TADKA - In a Small pan heat 2 tsp of Ghee. Add jeera and let it sputter. Add red chillies and garlic. mix well. Add red chilli powder and remove from heat.
9. Add this tadka on the daal and cover with a lid.
10. Server with Jeera rice or Naan

Sev Ki Sabzi (Rajasthani)

 This recipe is courtesy of Sana Quazi.

Ingredients

• 2 Onions (small) - Finely Chopped
• 1 Tomato - Finely chopped
• 1-2 Green chillies - Finely Chopped
• 1 Cup Haldiram Ratlami Sev or any other bigger sev
• 1 tsp Turmeric
• 2 tsp Kashmiri Mirch
• 2 tsp Coriander (Dhaniya) powder
• Salt to taste (Go easy on Salt if you are using Sev with salt in it)
• Oil

Method

1. Take turmeric, Kashmiri mirch, dhania powder and salt in one small cup and add water to it to make it a Thick Paste and keep it aside.
2. Heat 1 tbsp of oil in a pan and put Onion and Green chillies and fry until onion is cooked (light brown)
3. Add Tomatoes And Thick Paste (in point #1)  and stir well. Cook it until the oil starts separating.
4. Once the mix is cooked, add 1 cup of water and bring it to a boil. 
5. Add 1 Cup Sev in mix gently once (don't stir too much) and immediately remove from heat.
6. Garnish with Coriander and green chillies

Serve With rotis!

Pepper Chicken Curry

 This recipe is courtesy of Spice Eats (Variations are mine)

Chicken Marination & Cooking

• 500 gms Chicken Curry Cut
• 2 tsp Pepper powder (adjust as per the need)
• 1 tsp Lemon juice
• 1 tsp Jeera Powder
• 2-3 tsp Oil 
• Salt to taste

1. Mix all the above and keep it for 30 minutes. 
2. After 30 minutes heat 1tbsp oil in a large pan. Once the oil is hot, add chicken to the pan and let it cook on high heat for 5-6 minutes
3. Turn the chicken over and let again cook for 5-6 minutes
4. Cover the pan with a lid and let the chicken cook until succulent
5. Take out the chicken and keep it aside

Onion-Cashew Paste

• 3-4 Onions (Small) - Sliced
• 1” piece Ginger - chopped
• 6-7 Garlic cloves
• 2-3 Green Chillies
• 8-10 Cashew nuts

1. Heat 1 tbsp of oil in a pan. Put Onion and fry for 4-5 minutes until Onion changes colour
2. Put Ginger, Garlic, Cashews and Chillies and fry for 5 minutes in medium flame
3. Once everything is fired, take them off the heat and let it cool for some time
4. Put these in a blender and make them into a fine paste. Add water if needed to make a paste

Main Curry

• 2-3 Cardamoms
• 2-3 Cloves
• 1/2 inch Cinnamon
• 2 tsp Everest Garam masala (adjust as needed)
• 2 tsp Everest Kitchen King masala (adjust as needed)
• 1 tsp Turmeric (Haldi) 
• 1 cup of Curd/yoghurt beaten and mixed with 1/2 cup of water

1. Take Garam Masala, Kitchen King Masala and Haldi and put in a small bowl and put a 1 tbsp of water to make a thick masala paste and keep it aside
2. Heat 1 tbsp oil in a large pan. Put the Onion-Cashew paste in the pan and let cook in medium heat for some time until it changes colour
3. Add chicken to the pan and mix well. Add Curd and the masala paste in point #1 and mix well. Let it cook for some time until oil starts separating,
4. Cover with a lid and cook for some time, stirring occasionally.
5. Once the gravy has attained consistency, Add some water and let it cook for 5-7 minutes.
6. Remove from heat and garnish with Green chillis and Coriander
7. Server with Rotis

Rajasthani Jeera Chicken Curry

 This recipe is courtsey my colleague Sana Quazi, who is from Udaipur.

Ingredients For Marination

1. 1 kg Curry Cut Chicken
2. 3 tsp Jeera (Cumin) powder
3. 1 tsp Dhaniya (Coriander) powder
4. 1 tsp Kashmiri Mirch powder
5. 1 tsp Ginger Garlic
6. 1/2 Cup Yoghurt (Dahi)
7. 2-3 tsp oil

Marination - Mix all the above and leave it for 30 mins

Ingredients For Curry

1. 2 Medium Onions roughly Cut
2. 4-5 Garlic Cloves
3. 5 tsp Jeera (Cumin)
4. 7-8 Dry Red chillies (Non-spicy ones) (Sookhi laal mirch)
5. 1 tsp Amchur powder
6. 1 tsp Jeera powder
7. 1 tsp turmeric powder
8. 1 tsp Kashmiri mirch powder
9. 2 cups Hung Curd (Take a clean cloth and hang the curd for few minutes to remove all the water and mix it well)
10. Salt to taste

Method

• Put Cut Onions and Garlic Cloves in a microwavable bowl and heat it for 1 minute. This is to take out the raw smell
• Remove water and put it in the blender and make a paste. Keep the onion-garlic paste aside
• Put Jeera, Amchur powder, red chillies and 1 tsp salt in a blender jar. Put half a cup of water and blend it into a fine paste. Keep Jeera-Redchilli paste aside
• Heat oil in a pan and put the onion-garlic paste and saute till it becomes slightly brown. Add 1 tsp jeera powder, turmeric powder and Kashmiri mirch powder and saute until oil starts to leave. 
• Turn the heat to high and Add Chicken and cover the lid for 2-3 minutes
• Reduce the heat to medium and turn the chicken pieces on the other side and cover the lid.
• Let the chicken cook for 10 to 15 mins with the lid covered- keep stirring them occasionally.
• Add Jeera-Redchilli paste and stir well. Let it cook for another 10-15 mins on low heat. Stir regularly. Add Salt
• Add Hung curd and mix well. Let it cook for 10 mins on low heat until Oil leaves from the mix and the gravy thickens.
• Add 1 cup of water and bring it to a boil and switch off the gas.
• Garnish with green chillies and Coriander leaves

Serve with Roti or Naan!

Andhra Chili Chicken Curry

 Andhra Chilli Chicken Curry: Courtesy Spice Eats

(Tsp-Teaspoon; Tbsp-Tablespoon) - Chicken, curry cut with bones - 1 Kg Green Masala Paste: - Sautéed onions- small onion, thick slices (40 gms) - Sautéed Green chillies - 8 nos., halved - Coriander Leaves, chopped- 1 cup - Mint leaves- 1/2 cup - Curry Leaves- 10-12 nos. Tempering: - Cumin Seeds-1 tsp - Cinnamon- 2 pieces - Curry Leaves- 10-12 Other Ingredients: - Onions, chopped- 2 big ones (200 gms) - Green Chillies, slit- 3 - Ginger, crushed- 2 tbsp - Garlic, crushed- 2 tbsp - Tomato, sliced- 2 small (100 gms) - Salt- 2.5 tsp or to taste - Thick coconut milk- 1/2 cup (120 ml) - Refined Oil- 5-6 tbsp - Coriander leaves for garnish- 2-3 tbsp

Spice Powders

- Turmeric Powder- 1/2 tsp - Red Chilli Powder- 1 tsp - Coriander Powder- 3 tsp - Garam Masala Powder- 1 tsp Preparation:

For Green Curry Paste: - Peel and make thick slices of 1 small onion. Wash and cut the green chillies into halves.

- To make the Green Masala paste, take a frying pan & heat 1/2 tbsp oil. Add the thick onion slices and fry on medium heat for 2-3 mins till translucent. Add the green chillies, give a mix and fry on medium heat for 30 secs. Remove to a plate and let it cool.

- Chop the coriander leaves and take out the mint and curry leaves.

- Add all the ingredients for the masala paste into a blender/grinder and coarse grind it. Give it a mix and then blend it into a paste after adding 2-3 tbsp water. Set aside.

For the Curry - Chop the onions finely, peel and crush the ginger & garlic and slice the tomatoes.

- Slit the green chillies, take out the curry leaves and chop the coriander leaves for garnishing. Process: - Heat oil in a pan and add the cumin seeds, cinnamon and curry leaves. Give a stir and then add the chopped onions & slit green chillies. Fry on medium heat for 8-9 mins till the colour changes.

- Add the crushed ginger and garlic and fry on medium heat for 2-3 mins.

- Add the sliced tomatoes and 1 tsp salt & fry on medium heat for 2-3 tsp till the tomatoes are soft.

- Add all the spice powders except Garam masala powder and mix and fry in medium heat for 2-3 mins till the spices are cooked and oil separates.

- Add the chicken pieces and 1.5 tsp salt and mix and fry on high heat for 4-5 mins. Continue to cook on medium heat for another 8-10 mins till the chicken is browned.

- Add the Green Masala paste, coconut milk and Garam masala powder. Give a mix, add 200 ml water and cook covered on low heat for 15 mins till the chicken is tender.

- Remove the lid, and add chopped coriander leaves. Add little water (if needed) for desired consistency of the gravy. Mix and cook for 2 mins on low heat.

Serve with roti or rice.