2 Tbsp vegetable oil
14 oz chopped onion
1 oz fresh ginger root, chopped
2 tsp garlic pulp
1 small green chili, chopped
1 1/4 lbs tomatoes, chopped
3 oz butter
3/4 tsp red chili powder
2 lbs skinless, boneless chicken breast, cubed to 1-1 1/2 inch pieces
salt, to taste
1/2 pint heavy cream
2 tsp garam masala
large pinch dried fenugreek leaves
3 Tbsp chopped fresh coriander

1. Heat the oil in a large pan over low heat. Add the chopped onions, ginger, garlic and green chili and saute’ for about 10 minutes, until the onions are a light golden brown in color.

2. Add the tomatoes, butter and red chili powder and cook over low heat for about 40 minutes, stirring often, until the butter separates from the gravy.

3. Add chicken and continue to cook for about 10-15 minutes, until the chicken is cooked thoroughly. Add salt and cream and cook for another 10 minutes. Stir in the garam masala and dried fenugreek leaves. Sprinkle with chopped fresh coriander and serve immediately.

TIPS: Serve with rice and your favorite steamed veggies. To make the dish a little milder, seed the green chili prior to adding it to the pan.

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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.

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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.

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For the Rice cooking
4 cups Rice, washed
3 Clove
3 Cinnamon sticks
6 Bay leaves
8 Cardamom pods
1 tsp Brown mustard seeds
3 Pandan leaves
10 cups Water
1 cup Milk
1 tsp Whole saffron
1 cup Frozen green peas
1/2 cup Dark raisins
2 tbsp Vegetable oil
100g Butter or Gee
Some mint leaves
Salt to taste

Method:
For Chicken
Mix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2 hours.
Mix crispy onions with garam masala and set aside.
Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry skillet. Pound them together in a mixer. Set aside.
Pound the garlic and green chilies together.
Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green chilies. Set aside.

For the rice
Soak saffron in the warm milk and set aside.
Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry until nice aroma comes out. Set aside.
Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves, cardamoms & brown mustard seeds.
Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice is cooking)
Drain the rice and discard the pandan leaves. Mix the rice with salt for taste.
Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinkle with some colored milk, fragrant butter, green peas, dark raisins & mint leaves. Repeat the layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the chicken is done. (must have at least 2 layers).
Ready to Serves.

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INGREDIENTS
1 ½ fl oz olive oil
1 medium onion
14 oz chicken fillet
2 cloves of garlic
1 green chili
¼ tsp salt
¼ tsp turmeric
½ tsp ground cumin
¼ tsp ground coriander
1 tsp tomato purée
¼ tsp garam masala or 1 tsp curry paste
1 fl oz double cream
1 Teaspoon
1 Tablespoon
1 Chopping board for meat
1 Chopping board for vegetables
1 Sharp knife
1 Non-stick frying pan
some Plates to hold the ingredients
1 Wooden spoon

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Method :
Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.
Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well.
While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.
Now add the yoghurt and the chicken.
Season it well with salt, haldi and chilli powder.
Cook for 10 mins, then add the coconut milk.
Cook till done, garnish with coriander leaves.

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Finely Chop :
7-8 Cloves of Garlic
6-8 Green chillies
1/2 bunch of Corriander leaves
1/2 bunch of Parsley leaves

Method :
Wash all the vegetables mentioned above thoroughly.
Pat it dry and chop it or grate it.
Mix it with boneless chicken with 1 tsp of salt for 5 minutes.
Now add tomato puree, corriander leaves, parsley leaves, along with it and put he white sauce in it.
Add tomato puree in it. Take out a baking base grease it with 1 tbsp of butter.
Spread the mixed ingredients in it and cover it up completely with the grated cheese.
Keep it for baking at 120 centigrade for 20 minutes.
Simmer it for sometimes and it will be ready to eat.
This is very simple recipe and can be had as meal also.

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Method :
Wash and dry chicken
Chop green chilies fine or grind to paste.
Mix well with ginger, garlic & lemon.
Apply this on the chicken with oil and allow it to marinate for 3-4 hours
Pre heat the oven
Mix salt and pepper in flour. Sift.
Arrange chicken on a grill rack skin side down.
Sift half the seasoning over the chicken and bake for 15 minutes.
Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown.
Garnish with lemon wedges and coriander leaves.

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Method :
Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.
In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.
Now add yellow chilli powder, turmeric powder and cook.
Add 100 ml milk and mix.
Remove from fire and transfer it to a bowl.
To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
Add marinated chicken pieces and mix well.
Skewer the chicken pieces closely and shape with hands. (4 skewer)
Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.
Beat egg with saffron; add chopped nuts& coriander and mix.
Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.
Remove from oven and baste the chicken with butter and sprinkle chat masala.

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Method :
Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin. Wipe clean with a dramp cloth.
Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and puree.
Put chops into a larege bowl and pour the blended ingredients over them.
Using your fingers, rub the marinade w into each chop.
Cover the container with plastic wrap and leave to marinate at least 8 hours or overnight. Preheat oven to 425 F.
Line a roasting pan with aluminum foil, this w help reflect heat and keep your roasting pan clean.
Arrange the chops the roasting pan in a single layer ( reserve the remaining marinade) a cook in the center of the oven for 10 minutes – turning the chops over once.
Reduce heat to 400 F.
Mix the remaining marinade with the oil and cumin.
Brush the chops wi this and sprinkle half the seeds on top.
Return the pan to the upper of the oven for 10 minutes.
Turn the chops over and brush this side with the remaining marinade mixture and sprinkle the rest of the seeds as before.
Cook for 10 to 15 minutes.

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