Ingredients:

500 Kg – chicken
4 tbs – oil
1 – tomato
2 – tsp cumin seeds and musturd seeds
1 – tsp turmuric powder
salt

For Masala:

1 cup – chopped red onion
1/2 cup – grated coconut
curry leaves
3 tsp – pepper corns
2 tsp – fennal seeds
5 – cardamom pods
5 – cloves
2 inch – cinnamon stick
1 tsp – red chilli powder
1 tsp – coriander powder
2 tsp – oil

Method:

Heat pan add some oil add chopped onions roast on a low flame until brown. Now add cardamom pods, cloves, peppercorns, fennal seeds, cinnamon, curry leaves and fresh grated coconut to the above browned onion, roast everything on a low flame until coconut is brown, then add chilli powder and coriander powder fry for few minutes. Grind all the above browned masala, to a smooth paste and keep aside. Now heat 4 tsp oil in a preassure cookeradd cumin seeds and musturd seeds, then add chicken piecessalt and turmuric, mix everything and cook for 2min. Then add ground masala paste and chopped tomatoes to the chickenmix and cook on low flame for five min. Now add cup of water to the chicken mixturecover and cook for 2 whistles and gravy is thick.

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Ingrediants:

1/2 kg - Chicken
2 - Onions
2 - Green Chilly Chopped
1 - Tomato
1 tsp - Garlic Paste
1 tsp - Ginger Paste
2 tsp - Soya Sauce
1 tsp - Fish Sauce
1 - Cardamom
2 - Cloves
1 piece - Cinnamon Stick
3 tsp - Pepper Powder
1/4 tsp - Turmeric Powder
1 Tbsp - Cornflower
oil
salt
Few Coriander Leaves Chopped

Method:

Cut and clean chicken. Chop onions and tomato.Just crush cardomam, clove and cinnamon.Cook chicken pieces with salt, turmeric powder and garlic ginger paste with water. When it is cooked remove chicken pieces and keep aside. Add corn flour to the water remained after cooking chicken.Heat oil add onion until brown colour add green chillies and chopped ginger and saute until the aroma spreads. Add tomato, crushed spices, pepper powder and enough salt. Saute well and add chicken pieces and the mixed with cornflour. Stir well until it is thick.Add soya sauce and fish sauce. Stir well and remove from fire. Garnish with coriander leaves.

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Ingredients:

1/2 Kgs - Chicken
1 - Tomato
1 tsp - Cumin Seeds
1 tsp - Mustard Seeds
1/2 tsp - Turmeric Powder
4 tsp - Oil
salt

Fry For Masala: 2 tsp oil

1/2 cup - chopped onion
1/4 cup - Grated Coconut
2 tsp - Pepper Corns
1 tsp - Fennel Seeds
4 - Cardamom
4 - Cloves
1 - Cinnamon stick
1 tsp - Red chilly Powder
1 tsp - Coriander Powder
Small - Curry Leaves

Method:

Grind all the above browned masala with half cup water and to a smooth paste and keep aside. Now heat oil in a cooker, add cumin seeds and mustard seeds,then add chicken pieces, salt and turmeric mix everything and cook for some time. Then add ground masala paste and chopped tomatoes to the chicken, mix and cook on low flame for five minutes. Now add one cup of water to the chicken mixture, cover and cook for two wistles and gravy is thick. Done, serve hot.

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Ingredients:

Masala Powder:

5 nos - Red Chilly
2 tsp - Coriander Seeds
1 tsp - Pepper
1 tsp - Cumin Seeds
1/2 tsp - Fennel Seeds
1 tsp - Poppy Seeds
1 tsp - Raw rice
1/2 Inch - Cinnamon stick
2 nos - Cloves
1 no - Cardamon
1 tsp - Split roasted grams-pottukadalai
1 tsp - Dry coconut

Kulambu:

1 Kgs - Chicken
2 nos - Onions-finely chopped
1 no - Tomato-chopped
1 no - Green chilly
4 clove - Garlic-crushed
1 inch - Ginger-crushed
1/2 tsp - Turmeric powder
1 tsp - Coconut paste
2 no - Bay leaf
2 no - Red chilly
1/2 tsp - Mustard Seeds
Salt - To Taste
Oil
Small Coriander leaves
Small Curry leaves

Method:

Masala Paste:

Dry roast all the ingredients from Red chili, coriander seeds, raw rice, pepper, cumin seeds, fennel seeds,poppy seeds, split roasted ram,cinnamon,cloves, cardamon, coconut until slightly brown. Grind to powder and keep aside.

Kulambu:

Heat the kadai add some oil and toast bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chillis, crushed ginger and garlic. Fry them for five minutes. Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for two minutes. Then add the turmeric powder, ground masala powder and saute. Fry till the masala browns well, add salt and keep frying. Now add some water and coconut paste, cover with lid, bring the flame to low. Let it simmer for another ten minutes, the oil should separate as the kulambu boils. Garnish with coriander leaves.

Serve Hot along with Rice and chapati.

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Ingredients:

Chicken - 1/2 Kgs
Egg - 1
Coriander leaves - 1/2 Cup
Mint leaves - 1/2 Cup
Green chillies - 2 nos
Oil - to fry
Maida - 1 Cup
Salt - to taste
Bread crumbs - to require

Method:

Cut chicken into small parts. Chilly, mint and coriander leaves grind them. Make a marinating with egg, flour, little water add grind paste and salt. Soak the chicken for 30 to 45 minutes. Crum the chicken pieces and immediately deep fry till golden colour in a pan with oil.

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