Method:
Clean the chicken pieces.
Mix Onion paste, Ginger, Garlic, Turmeric, Red chili powder, coriander, cumin, curds, salt, Cinnamon and Clove powder in a small bowl.
Add 1 tbsp oil to it and mix it well.
In a big bowl put all the chicken pieces.
Add all the spices from the small bowl onto the chicken.
Mix well so that the chicken pieces are covered with the spices.
Keep it aside for 6 to 8 hours.
Preheat the oven at 450 F.
Now spread some oil in a big flat baking tray.
Keep all the chicken pieces one by one (in a single layer).
Once the oven is ready, place the tray inside the oven for 45 minutes.
If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes.
Now keep all the chicken pieces in a tray or plate.
Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.

Method:
Deep fry the sliced onions in oil till they are properly browned.
Drain them, add the curd and blend the mixture with the cinnamon, cloves and cardamoms till smooth. Set aside.
Heat some oil in a pan and fry the above masala till the oil begins to separate.
Now add the dry powders and fry for 45 secs.
Add the pureed tomato and the chicken pieces.
Add some water and simmer till the chicken is cooked.
Add the cashew nut paste and bring to a boil.
Garnish with the chopped Cilantro. Eat when hot with rice or roti.

Step 1:
Fry The Onions
Heat the 4tbsp of oil in a large frying pan. Put the onion in and stir fry gently for 1 minute over a medium heat.

Step 2:
Add Spices and the Meat
Add the spices and salt and fry for a minute, then add the meat.

Step 3:
Cover and Cook
Stir, cover and cook on a low heat for 20 minutes until the meat is cooked.

Step 4:
Stir
Stir occasionally and add a little more oil if the pan seems to be too dry.

Step 5:
Let Cook
When done, check for salt and let the mixture cool.

Step 6:
Make the Samosa Cone
On a separate work surface, take a sheet of the ready made samosa pad or 2 sheets of Filo pastry and create a triangle cone by folding the edges around themselves and sealing the edges with the beaten egg using a pastry brush; leave one side open (this is to add the filling in the samosa cone/ triangle)

Step 7:
Fill
Put 1 to 1 ½ tsp of the minced lamb filling into the samosa triangle. Lift corners and pinch them together, continue along the seam towards the corner. This should form a sealed triangle/ cone shape.

Step 8:
Deep Fry
Deep fry the samosa gently until it is golden in colour on each of its sides.
Serve

Ingredients:
Chicken – 1.5 lbs, boneless skinless thighs
Lemon Juice – 1 tbsp
Red Chili Powder – to taste
Salt – to taste
Yogurt – 1/2 cup
Ginger & Garlic Paste – 4 tsp
Tandoori Masala – 2 tsp
Unsalted Butter – 1.5 tbsp
Garam Masala – 1 tsp
Big Cardamom – 1
Green Cardamom – 2
Cinnamon Stick – 1? pc.
Bay Leaf – 1
Tomatoes – 3 large, pureed
Sugar – 1 tsp or to taste
Dried Methi Leaves (Kasoori Methi) – 1 tbsp
Green Chili – to taste, finely chopped
Heavy Whipping Cream – 1 cup or to taste
Cilantro – 3 sprigs, finely chopped

Method
1. Cut the Chicken to bite-size pieces and wash it well.
2. In a bowl (or large Ziplock bag) add the following – Lemon Juice, 2 tsps of Ginger & Garlic Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.
3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of hours.
4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The size of the chicken pieces makes a difference and where you place the rack in the oven plays a big role in how long the chicken needs to be cooked.
5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.
6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.
7. Add the balance of Ginger and Garlic paste and fry of 30 secs.
8. Add in the Green Chilis and the Tomato Puree. Mix well.
9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.
10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till most of the juice from the tomatoes evaporates.
11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before adding broiled Chicken pieces. Mix well to coat Chicken.
12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.
13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.
14. Mix in half the Cilantro in the dish and garnish the balance while serving.

Set aside approximately 3 tablespoons of flour (this is used for dusting the dough whilst you roll out each chapatti using a rolling pin).

Step 1:
Prepare the dough
Take the remaining flour and enough water to create a firm but elastic pliable dough. Knead the dough well for 5 minutes. To speed up this step, you can use a food processor.

Step 2:
Leave to stand
Leave to stand for 10 minutes or more whilst leaving it in a bowl and covered with a moist cloth or cling film at either room temperature or better yet, in the fridge. Just before you plan to use, knead the dough briefly again.

Step 3:
Roll dough into balls
To make one Chapatti, roll a portion of the dough into a ball in between your palms. Roll this out using a rolling pin, on a floured surface, to approximately 20 cm in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the rolling out process.

Step 4:
Dry Fry
Heat the griddle or frying pan, but ensure that it doesn’t get smoking hot.
You must cook one at a time. Place the chapatti on the heated pan. Do not use any oil. Turn it over when it changes colour slightly to a light golden brown, you should see a few blisters on the surface.
Cook the other side the same way. Turn it over again.
Press gently all over, using a flat spatula. Cook until nicely browned and crisp yet flexible/ soft on both sides. Don’t cook them too fast or they will become too stiff.
Serve hot.