Chicken Gold Coin

Ingredients

• Chicken breast - 250g
• Ginger (chopped) - 2 tbsp
• Garlic (chopped) - 2 tbsp 
• Onion (chopped) - 1 small
• Green chilly (chopped) - 2 tbsp
• Coriander leaves (chopped) -2 tbsp
• Pepper powder - 1 tsp
• Soy sauce - 1 tsp
• Salt - to taste
• Egg - 1 
• Bread crumbs - 1/4 cup
• Corn flour - 1 tbsp
• Bread slices - 6 to 8 slices
• White sesame seeds - 2 tbsp

   
      For dipping:

• Egg - 1 (for dipping)
• Water - 2 tbsp
• Salt - to taste

Method

Grind the chicken in a grinder till it becomes a very fine paste. Transfer the chicken into a mixing bowl and add chopped ginger, garlic, onion, green chillies, coriander leaves, corn flour, pepper powder, soy sauce, salt and egg to it. Mix it well with your hands. Then, add the bread crumbs to it and mix well again and keep it aside.

Take one egg in a bowl, add salt and water to it and beat it well. Cut the bread slices into a round shape using a round cookie cutter. Take each of the cut round slices and dip them in the beaten egg mixture. Spread some of the prepared chicken mixture on it and dip them again in the egg mixture. Sprinkle the sesame seeds on the side where the chicken mixture is spread and press lightly on it. Shake off excess seeds and refrigerate it for 10-15 minutes. Repeat the same process for all the other slices.

Heat oil in a pan and deep fry each of these chicken coins that were refrigerated earlier on a medium flame till it turns golden and crispy. Drain the excess oil on a kitchen tissue. The easy and delicious chicken gold coins are now ready to be served hot with condiments like tomato ketchup. Enjoy.

Flower samosa

Ingredients

• All purpose flour   -   3/4 cup
• Aatta   -   3/4 cup
• Water   -   1/2 cup ( or little more )
• Salt   -   to taste

Method

Add the all purpose flour,aatta and salt and combine well. To this add water and knead it to a smooth and soft dough. Keep it ready.

For the filling

Ingredients

• Boneless chicken   -   200 gram ( cut to small pieces )
• Red chilly powder   -   1 tsp
• Ginger garlic paste   -   1/2 tsp
• Lemon juice   -   1/2 tsp
• Ginger garlic   -   1 tsp ( chopped )
• Onion   -   2 ( diced )
• Capsicum   -   1 small ( diced )
• Red chilly powder   -   1/2 tsp
• Tomato sauce   -   1 tbsp
• Pepper powder   -   1/2 tsp
• Salt   -   to taste
• Oil   -   for deep frying

Method

Marinate the chicken pieces with 1 tsp red chilly powder,1/2 tsp ginger garlic paste,1/2 tsp lemon juice and salt and keep it in the refrigerator covered for an hour. Saute fry the marinated chicken pieces in 3 tbsp oil just till cooked. Remove the chicken from the pan.
In the same pan add 1 tbsp oil, over low flame, add 1 tsp chopped ginger garlic and fry till the raw smell disappears. Add diced onion and capsicum and saute over high flame for about 3 - 4 minutes.
Add 1/2 tsp red chilly powder,1/2 tsp pepper powder and salt. Saute till the raw smell disappear. Add the fried chicken pieces, tomato sauce and combine well. Cook for another 5 minutes and remove from the flame.
For making samosa, make about 6 - 7 balls out of the prepared dough. Take one of them and dust it with all purpose flour and roll it to make a thick poori like circle. Now follow the picture to make the flower samosa.

Payyoli Chicken

Ingredients

• Chicken   -   500 g (with bone)
• Ginger paste   -   2 tbsp
• Kashmiri red chilly   -   10 nos.
• Turmeric powder   -    1/2 tsp
• Vinegar   -  2 tsp
• Green chilly   -  4 (slits)
• Garam masala powder   -   1 tsp
• Grated coconut   -   5 tbsp
• Salt to taste 
• Curry leaves   -   2 sprigs
• Coconut oil   -   For frying.
• Dry red chilly   -   2 nos.

Method

      Cut the chicken into medium size pieces. Boil kashmiri red chilly in a little water. Then grind it into a fine paste.  Marinate the chicken pieces with ginger paste, vinegar and salt. Keep aside for 15 minutes. Add 3/4 of red chilly paste, 1/2 tsp of turmeric powder,1 tsp of garam masala powder and mix well. Keep aside for 1 hour. To the grated coconut, add 1/4 of the red chilly paste and mix well. Heat coconut oil in a pan, then fry the chicken pieces in a medium flame. Once the chicken pieces are half cooked, add the grated coconut mix, green chilly, dry red chilly and curry leaves to it. Fry until the chicken is properly fried. Remove the chicken from the pan when it is crispy. 

Mayonnaise Cake

Ingredients

For masala

• Bread slices   -   2 pieces
• Egg   -   4
• Onion     -     4
• Green chilly     -     2
• Ginger garlic paste   -   1 tsp
• Turmeric powder   -   1/4 tsp
• Red chilly powder   -   1 tsp
• Pepper powder   -   1 tsp
• Salt   -   to taste
• Oil   -   2 tbsp
• Ghee   -   for greasing
• Chicken   -   100 g
• Red chilly powder   -   1 tsp
• Turmeric powder   -   half tsp
• Salt   -   to taste

Method

Cook the chicken with red chilly powder, turmeric powder, pepper powder and salt. Mince and fry the chicken and keep it aside. Heat oil in a pan and add the sliced onion and saute  till transparent. Then add the green chilly, ginger garlic paste, turmeric powder and salt. Saute well. Add the fried chicken to it and cook for about 5 minutes. Finally add garam masala and coriander leaves.
Blend two slices of bread, 3 egg yolks ( keep aside the egg white for mayonnaise) and a full egg in a blender. Mix this mixture with chicken masala. Grease a non stick pot and pour this mixture and cook in a low flame for 15 minutes.

For mayonnaise

Take the 3 egg whites, 2 garlic, 2 tbsp sunflower oil, 1 tsp vinegar and salt. Blend all together and pour on the top of the spicy cake, if it is cooked properly. Garnish with tomato, coriander leaves, spring onion (optional )at the same time and cover the lid and switch off the flame after 3 minutes so that the mayonnaise is not over cooked.

Shawarma Cake

Ingredients

• Kubboos     -   4

For the filling

• Onion chopped     -   1
• Tomato sliced     -   1
• Cabbage     -   1/2 cup
• Coriander leaves     -   1/2 cup
• Fried chicken shredded     -   1 cup
• Cucumber sliced (seeds removed)    -   1/4 cup
• Salt

For the egg batter

• Egg  -  2
• Salt  -  to taste

For garlic paste

• Egg   -   3
• Sunflower oil   -  1 cup
• Garlic   -   4 cloves
• Salt   -   to taste

Blend all the above ingredients in a blender. Till you get a creamy texture.

Method

Grease the non - stick pan with butter. Dip one side of the kubboos in the egg batter and place it on the non - stick pan. Spread the garlic paste all over the kubboos. Then put cabbage and coriander leaves on the top. Place the second kubboos and spread garlic paste in it. Then fill with onion and tomato slices. Repeat this process with sliced cucumber and shredded chicken. Finally put the last layer and pour the remaining egg batter on the top and the sides of the kubboos. Then close the lid and cook for about 5 - 10 minutes. Switch off the flame and turn the kubboos into another greased frying pan and wait till the pan cake looks golden brown in colour. Now our shawarma pan cake is ready to be served.You can enjoy it in the everning as a snack or as a simple meal.

Haleem

Ingredients

• Wheat     -  2 cups
• Chane k daal     -  1/2 cup
• Meat     -  1/2 kg
• Onion sliced   -  1 cup
• Ginger garlic paste     -  2 tbsp
• Green chilly chopped   -  1 tbsp
• Mint leaves     - 5-6 leaves
• Coriander leaves     -  1/4 cup (chopped)  
• Coriander powder     - 1 tbsp
• Turmeric powder    -  1/4 tsp
• Red chilly powder    -  1 tbsp
• Garam masala    -  1/2 tsp
• Black pepper powder     -  1 tsp
• Ghee     - 1 cup
• Lemon juice     -  2 lemons

Method

Soak wheat and chane k daal for atleast 2 hrs. In a pressure cooker, cook wheat, chane k daal, meat, ginger garlic paste, spices and salt with enough water. When its well cooked, after cooling remove the bones from the meat. Using a blender grind coarsely the wheat and the meat. Do not over grind. In a fry pan, heat ghee and fry onions until golden brown. Pour half ghee to the haleem and cook for 5-10 mins on medium flame. Do not close the lid  while doing so. Stir occasionally. Add lemon juice. Pour the haleem to a serving dish, decorate with chopped coriander leaves. Pour over it rest of the ghee and garnish with fried onions. Hot and spicy haleem is ready to ''devour''.

Chicken Kabsa

Ingredients

• Chicken     -   1 whole (Cut into 4 equal pieces)
• Ginger garlic paste    -  1 tbsp
• Lemon juice     -  1 lemon
• Fennel seeds     - 1 tsp (ground)
• Tomato    -   4 medium
• Garlic     -  5-7 cloves
• Onion      -  2 roughly diced
• Oil   -1 cup (preferably olive oil)
• Sella basmati rice   -  1 kg ( If not available, can use other basmati rice also )
• Dry spices    - ( coriander seeds -1/2 tsp, cumin seeds -1/4 tsp, black pepper- 1/2 tsp, cloves - 3, cardamom- 3, cinnamon stick- 1, red chilly- 1 tsp )
• Salt  -   to taste

Method

Soak rice in water. Clean, wash and drain the chicken. In a large pan, add oil (preferably olive oil) and splutter the dry spices. Saute onion, add chicken and salt. Keep on medium flame. Make a tomato puree using tomatoes, garlic, green chilly and a small piece of shallot(optional). Pour in and bring to boil. Remove the chicken from the pan after a nice boil. Add more water for boiling, in the pan  (1 1/2 cup of water for 1 cup of rice ). Add more salt, drain rice and keep on medium flame with closed lid and allow to cook. Marinate the drained chicken with ginger garlic paste, red chilly powder, fennel powder and fry in the oil. Keep over the cooked kabsa and decorate with french fries on top. Delicious arabic kabsa is ready to be served.

Red Chicken

Ingredients

• Chicken     -  1/2 kg
• Ginger garlic paste     -  2 tbsp
• Curd    -  1/2  cup
• Tomato ketchup    -  1/4 cup
• Soy-sauce     -  1 tbsp
• Butter    -   50 gm
• Capsicum     -  1 chopped
• Green chilly     -  3 - 4
• Curry-leaves     -  1 sprig
• Red colour     -  1 pinch
• Salt to taste
• Coriander powder    - 1 tbsp
• Turmeric powder   - 1/4tsp
• Garam masala     -  1tsp
• Red chilly-  1 tbsp
• Corn flour     -  2 tbsp

Method

Medium sized chicken pieces are first marinated with curd, ginger garlic paste, spices and salt and then cook on a low flame in a kadai or non stick pan. When chicken is tender soy -sauce and ketchup is added. Corn flour is stirred in 1/2 cup water and mixed in. A pinch of red colour is also sprinkled over. Mix well and bring to a boil until the gravy thickens and then switch off the flame. In a small fry pan melt butter  and stir fry capsicum, green chilly and curry leaves for 2 mins and pour over the chicken gravy and give it a nice mixing.

Creamy Chicken

Ingredients

     1.Cinnamon    - 1 inch
        Cardamom      - 3
        Cloves    -  3
        Red chilly    -  5

    2. Chicken     -  500 g

        Green chilly     -  2
        Onion     -  2

        Ginger garlic paste     -  1tbsp
    3. Fresh cream     -  1/2 cup
        Curd     -  1/2 cup
        Cashew     - 5
    4. Coriander leaves   -1/2 cup     

Method

Heat oil in a pan and saute the first ingredients. Grind the onion and green chilly and add to this and saute well. Add ginger garlic paste. Saute for a while. Add the chicken pieces and pour 1/2 cup water. Cook till the chicken is done well.Now blend the third ingredients and add to the cooked chicken. Cook in a low flame for 2-3 minutes and garnish with the coriander leaves. Serve hot!

Hyderabadi Biriyani

Ingredients

• Chicken    -   1 kg
• Basmati rice   -  1 kg
• Onion    -  6 medium
• Ginger garlic and green chilly paste  -  3 tbs (2 inch piece + 10 cloves + 7 )
• Curd   -  1/2 cup
• Hyderabadi biriyani masala    -  1 pkt ( if you don't have you can use your own spices)
• Coriander powder    -  1 tbs
• Turmeric powder   - 1/2 tsp
• Red chilly powder   -   1 tbs
• Black pepper powder  -  3/4 tbs
• Garam masala powder  -   2 tsp 
• Lemon juice     -  1/4  cup
• Ghee    - 1/2 cup
• Oil    -  1/2 cup
• Salt   -  to taste
• Coriander leaves  -  1/2 cup (chopped)
• Mint leaves   -  1/2 cup  (chopped) 

Method

Soak rice in water for atleast 1/2 an hour. Clean, wash and drain the chicken and marinate with spices, gingert garlic chilly paste and salt. In a large pan, fry the onion in the ghee until golden brown and crispy and keep aside. Drain the rice and fry in this ghee (without stirring occasionally ) for 2-3 minutes.Take care not to break the rice. Boil water (1 cup for 1 cup rice ) and add to the rice. Now add salt, garam masala powder ( 1 tsp)and half the lemon juice.Close the lid, keep on medium flame and allow the whole water to evaporate. (At this stage the rice is only 3/4 cooked). Take another pan preferably non-stick and place the marinated chicken, curd, chopped coriander leaves, mint leaves, lemon juice, garam masala powder (1 tsp), and the fried onion. On top of this,transfer the hot rice and close with a tight lid. Keep on low flame for about 10 minutes and then stir very carefully so that the masala and the rice mixes very well.Now keep in a low flame for another 20 minutes  and switch off the flame and keep for another 10 minutes before opening the lid. Enjoy with raita and baingan ka salan.    

Chicken Kabab

Ingredients

• Boneless Chicken   -     500 gm
• Mozzarella Cheese   -      50 gm
• Shallots        -   5 nos.
• Green chilly     -     5
• Ginger garlic paste   -      2 tbs
• Mint leaves      -   a few
• Coriander leaves    -    1/4 cup   chopped
• Egg     -    1
• Garam masala      - 1 tsp
• Black pepper powder     -   1 tbs
• Oil     -  for deep frying
• Salt   -  to taste

Method

Using a chopper, chop or mince the boneless chicken with shallots, green chilly and mint leaves. Mix in the chopped coriander leaves, ginger garlic paste, spices, egg, salt and mozzarella cheese. Roll in between your palms in any desired shape ( keep in freezer for 5 minutes if the minced chicken is not tight enough to make balls). Deep fry in medium hot oil. Do not stir unnecessarily as it may break. Enjoy as a dry fry with chapattis, rotis etc at dinner time.

* Optional

Fumigation

If you want that feeling of ecstasy while gobbling up your kababs, do this fumigation. 

Keep the fried kababs in a casserole with a tight lid. Leave space in the center. Burn three (  2

inch) pieces of coal and  transfer  to a small, strong based preferably steel saucer. Keep in the center of the kababs. Pour in 3 tbs oil to the fuming coal and immediately close the lid so that the fumes does not escape out. You can open after 15 - 20 minutes. this method gives the kababs its unique flavour and aroma.  

Kashmiri Chicken

Ingredients

• Chicken   -  1 kg
• Onion  -    3 roughly cut into 4
• Tomato    -   3   cut into  4
• Ginger garlic paste   -   2  tbs
• Kashmiri chilly powder    -   3 tbs
• Turmeric powder    -   1  tsp
• Coriander powder    -    2  tbs
• Garam masala     -    1  tsp
• Oil  -1 cup
• Salt    -   to taste
• Badam   -   a handful

Method

Clean and wash the chicken and keep to drain.  On a high flame saute the onion, tomato and ginger garlic paste in half the oil for  3 minutes. Transfer to a grinder and in the same pan pour in the remaining oil and place the chicken over it. Add the spices and salt and let it fry on high flame for 1 minute. Turn over and allow to sizzle for another minute. Meanwhile add the badam to the sauted onion tomato mixture and grind well. Add half cup water if grinding in a juicer. Now pour this to the chicken and cook till tender on a low flame. Add half cup of water if needed ( should come out as a thick gravy ). Enjoy with chapati and battura.    

Chilly Chicken

Ingrediants

• Chicken   -  1 kg ( cut into very small pieces)
•  Onion   -  3  big  or  5 medium  (sliced lengthwise)
• Capsicum  -  1  big  ( sliced lengthwise )
• Tomato  - 1 big  ( sliced lengthwise )
• Tomato ketchup  -  3 tbs
• Soya sauce   -  1 tbs 

Spices for marinating

• Red chilly powder  -  1 tbs
• Turmeric  powder   -  1 tsp
• Black pepper powder  -  1 tbs
• Garam masala powder  -  1  tsp
• Ginger garlic paste   -  1 tbs
• Salt  -  to taste

Method

Marinate the chicken for atleast half an hour. Deep fry in oil. do not over fry. Transfer to a pan and fry the onion, capsicum and tomato one after the other in the same oil. Mix with the chicken in the pan and add soya sauce, ketchup and if needed salt and more pepper powder. Tastes woderful with kulcha, naan and chapathi.

Irani Pola

Ingredients

For Masala

• Chicken    -  250 gm
• Red chilly powder  -  1 tsp
• Turmeric powder  -   1/2  tsp
• Pepper  powder  -  1/4 tsp
• Onion   -  2 big sliced
• Turmeric powder  -  1/4 tsp
• Ginger & garlic  - 1 tsp
• Green chilly   -   2  (chopped)
• Garam masala powder -  2 pinch
• Coriander leaves  -   chopped
•  Ghee  -  for greasing
• Oil   -  2 tbs

Method

Cook the chicken with red chilly powder, turmeric powder, pepper powder and salt. Mince the chicken and keep it aside. Heat oil in a pan and add the sliced onion and saute till transparent.  Then add the green chilly, ginger garlic paste, turmeric powder and salt. Saute well. Add the minced chicken  to it and cook for about 5 minutes. Finally add garam masala and coriander leaves. 

For Pola

Ingredients

• Egg   -  5
• Milk  -  1 cup
• Maida   - 1 cup
• Oil  -  3/4 cup
• Pepper Powder   -  1 tsp
• Salt   -  to taste

Method

Blend all the ingredients . Grease a nonstick pan and pour half of the mixture. Then put the masala evenly  when the mixture is half done.  Pour the remaining mixture on top of the masala. Decorate with thinly sliced cucumber, capsicum and carrot.

Chicken Kadai (Home Style)

Ingredients

• Chicken      -  500 gm
• Tomato       -  2 medium size
• Garlic paste - 1 tbs
• ghee            -  3 tbs
• Curd           -  1/4 cup
• Cream        -  2 tbs
• Coriander powder -  1 tbs
• Turmeric powder  -  1/2 tsp
• Red chilly powder -  1 tbs
• Garam masala -  1/2 tsp
• Salt                -  to taste

Method

In a kadai, mix the chicken ( cut into small pieces) and diced tomato and saute on a medium flame till the tomato softens. Now add garlic paste and 1 tbs ghee. Mix well and add all the other spices. Add the curd and cook on low flame till the chicken is tender. When done, blend in the cream and the leftover ghee to the gravy and mix well. 

* Fumigate with coal for a typical unique taste.

For Fumigation

Burn 3 pieces of coal and place on a small steel bowl and carefully keep inside the kadai. Pour 1 tbs oil or ghee onto the smoking coal and quickly cover with a tight lid so that the smoke doesn't escape out.

Butter Chicken

Ingredients

For marinating

• Chicken   - 500g
• Garam masala powder   -1tsp
• Ginger garlic paste   -1tsp
• Curd   -1tbs
• Kashmiri chilly powder   -1/2tsp
• Corn flour or maida   -a pinch
• Salt -to taste

For masala

• 1. Butter   -2tbs
• 2.Bay leaf   -1
•    Cardamom   -2
•    Cinnamon stick    -1inch piece 
•    Cloves   -2
• 3.Onion   -3
•    Salt   -to taste
•    Ginger garlic paste   -1tbs
•    Kashmiri chilly powder   -2tsp
•    Green chilly   -2(remove the seeds)
•    Tomatto   -3sliced
• 4.Sugar   -1/2tsp
•    Kasurimethi   -1tsp
•    Cashew   -10
•    Fresh cream   -1/2 cup

 

Method

    Marinate the chicken and keep aside for 1-2 hour.In a pressure cooker,saute the 2nd ingredients in butter.Sautethe 3rd ingredients throughly.Close the cooker and coo for 15 minutes.Remove 2nd ingredients and blend the remaining.Drain this and add sugar and kasurimethi.Also add grinded cashew in this.Fry the chicken and pour this gravy in it.Finally,add fresh cream and cook for 5 minutes.Garnish with fresh cream and coriander leaves.

 

 

 

 

 

         
 

Saucy Chicken

Ingredients

• 1. Chicken - 500 g
• 2. Red chilly powder - 3 tbs
•     Ginger garlic paste - 2 tbs
•     Salt - 
•     Green chilly - 1
•     Coconut oil - 1/4 cup
•     Curry leaves - 5 sprig
• 3. Tomato sauce - 5 tbs

Method

Marinate the chicken with the second ingredients. Cook this in a non-stick pan on a low flame. When the chicken is almost done, add tomato sauce to it and mix it well. Keep it on a low flame for about 5 minutes. Switch off the flame and serve it hot.
It goes well with arabic rice or naan.

Arabic Rice

Ingredients

• Chicken - 500 g
• Red chilly powder - 2 tbs
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Coconut oil - 5 tbs
• Salt - to taste

Method

In a deep non-stick pan, cook the chicken with the rest of the ingredients. Keep it on a low flame. Take the chicken pieces and deep fry it. Keep the chicken stock aside to make gravy.

For chicken stock gravy

Ingredients

• Onion - 4 medium (finely chopped)
• Green chilly - 2
• Red chilly powder - 1/4 tsp
• Coriander powder - 1/4 tsp
• Tomato sauce - 5 tbs
• Coriander leaves - finely chopped

Method

Heat oil in a vessel and saute the chopped onions very well. Add green chilly, coriander powder and red chilly powder and saute again on a low flame. Add the chicken stock, tomato sauce and keep it on a low flame till it becomes thick stirring occasionally. Finally, add the coriander leaves.

For rice

Ingredients

• Basmati rice - 3 cup
• Water - 4.5 cup
• Ghee - 2 tbs
• Salt - to taste

Method

In a deep non-stick pan, boil water and add ghee and salt to it. Then add the basmati rice and cook till it done well.

For salad

Ingredients

• Tomato - 3 nos
• Cucumber - 1 medium
• Coriander leaves - 1/2 cup
• Lemon juice - 1
• Pepper powder - 1/2 tsp
• Salt - to taste

Method

Cut the tomato and cucumber into small cubes. Then add the rest of the ingredients and mix it well.

For serving

In a serving dish, spread the rice as the first layer. Spread the chicken stock gravy over it as the second layer. Then spread the salad over the gravy evenly. Finally, place the chicken on top of the salad and serve. 

Rosie Chicken

Ingredients

• Chicken - 1/2 kg
• Cumin seeds - 1/2 tsp
• Onion - 3
• Ginger garlic paste - 1 tbsp
• Tomato - 1+1
• Green chilly - 2
• Red chilly powder - 1 tbsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Fresh cream - 1/4 cup
• Kasuri methi - 1 tsp
• Coriander leaves - for garnishing

Method

Heat oil in a deep pan and splutter the cumin seeds. Grind the onion, add to it and saute well. Add the ginger and garlic paste and saute it well until the raw smell disappears. Add coriander powder, chilly powder, turmeric powder and salt to it. Saute it till the oil oozes out. Then add tomato puree of 1 tomato and the seeds and the inner portions of the other tomato. Cut the remains of the second tomato into very small pieces and keep it aside. Cover the pan and cook it for 5 minutes on a low flame. Then add the chopped tomato and green chilly to it.
Finally, add the fried chicken and cook it for another 5 minutes. Add the kasuri methi and fresh cream to it. Switch off the flame and serve it hot.

Chicken Molly

To marinate

Ingredients

• Chicken thigh - 4 pcs
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Salt - to taste
• Red chilly powder - 1 tbsp
• Garam masala powder - 1/2 tsp
• Vinegar - 1 tsp

For masala paste

Ingredients

• Ginger paste - 1 tsp
• Garlic paste 1 tsp
• Turmeric powder - 3/4 tsp
• Mustard powder - 1/2 tsp
• Green chilly - 2 
• Tomato slice - 2 slice

For preparing gravy

Ingredients

• Onion - 2 big (sliced)
• Green chilly - 8 (sliced)
• Tomato - 2 (sliced)
• Crushed red chilly - 1/2 tsp
• Salt - to taste
• Coconut milk - 2-3 cup
• Vinegar - 5 ml
• Curry leaves - as required

Method

In a bowl, add chicken, ginger garlic paste, turmeric powder, red chilly powder, salt, garam masala and a teaspoon of vinegar. Mix well and keep it aside for 30 minutes. Take a non-stick  kadai and place the chicken thighs in it. Do not add oil to it. Cook this on a low flame.
To grind the masala, take ginger garlic paste, mustard powder and turmeric powder. Now add 2 green chilly, 3-4 slices of tomato and make a fine paste. Tomato is added to it to ease the grinding of all the ingredients.
In the same kadai, add oil and then add green chilly and onion to it. Saute it well. Now add the salt and grounded masala to it. Saute for about 5 minutes and then add the crushed red chilly to it. Add tomato and saute it for 2-3 minutes. Add coconut milk to it. Then add vinegar to it and mix well. Allow the mixture to boil and then add the fried chicken to it. When the gravy thickens, turn off the flame and serve.