Chicken gravy

INGREDIENTS:

1lb Chicken 

1 onion 

1 Tomato 

1 tbsp ginger garlic paste 

1 tbsp lemon juice 

1 tsp red chili powder 

1 tsp coriander powder 

1 tsp Turmeric powder 

1 tsp oil

I tbsp salt

Method:

Marinate chicken with lemon juice, ginger garlic paste,red chili powder, turmeric and salt for 20 minutes.

In oil fryonions golden brown and remove in plate .

Add ginger garlic paste fry for 1 minutes add marinated chicken fry for 10 minutes in high flame.

Add chopped tomato and mix well and coriander powder 1 tsp , gram masala 1 tsp.

Fry for 5 minutes in high heat add fried onion mix well cover and cook for 10 minutes in low heat.

Granish with green chili and coriander leaves .

Mutton Keema Balls

Ingredients:

• 1 lb mutton keema
• 1/3 cup Roasted chana dal /Putnala pappu
• 3 green chili
• 1 tsp coriander powder
• 1 tsp ginger garlic paste
• 1/2 tsp Turmeric
• 2 tbsp oil
• salt
• 2 tbsp water

Method:

1. Grind putnala pappu, green chili ,coriander powder, ginger garlic paste, turmeric and salt.
   
2. Wash mutton keema, Strain and keep the liver aside, there should be no water left in the bowl.Add putnala pappu mix with keema and make balls.
   
3. Heat oil in kadai add the keema balls fry for 5 minutes. Add water cover and cook keema cooked  until water evaporates.
   
4. Serve mutton keema with rice.
   

Chicken Liver Fry

Ingredients:

• 250 grams chicken liver
• 1 onion sliced
• 3 green chilies slit
• 1 tsp ginger garlic paste 
• 1/2 teaspoon Red Chilli powder
• 1 teaspoon Coriander Powder (Dhania)
• 1/2 teaspoon garam masala powder 
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoons Black pepper powder
• 1 sprig Curry leaves
• Salt to taste
• 2 teaspoon Oil

Method:

1. Wash the chicken liver with some salt and turmeric.Strain and keep the liver aside,There should be no water left in the bowl.
   
2. Cut  the liver.Next add oil in a wok and once hot add curry leaves, green chilies and onions.fry 5 minutes.
   
3. Add ginger garlic paste fry on medium flame until raw goes.
   
4. Once the onions have softened, add in turmeric, turmeric powder, chilli powder, coriander powder, garam masala and add the liver.
   
5. Saute liver well and make sure all the masala coat the liver pieces.Satue till the liver is cooked.This will take about 10 minutes.
   
6. Finally add in the pepper powder and saute the Chicken Liver Fry another minute. Check the salt and spices and adjust according to your taste.
   
7. Once done, turn off the heat and transfer the liver Fry to a serving bowl and serve hot with rice or roti.
   

Chicken masala

Ingredients:

• ½ kg CHICKEN (bone-in) cubed

Marination

• ½ tsp red chili powder 
• ¾ tsp chicken masala)
• ½ tsp turmeric (or haldi)
• ¾ tsp ginger garlic paste
• ¼ tsp Salt or as needed
• 2 tbsps curd or yogurt (optional)

other ingredients

• 2 tbsps Oil 
• 1 bay leaf or tej patta (small)
• 2 green cardamoms or elaichi
• 1 cinnamon stick or dalchini (small)
• 2 to 4 cloves or laung
• 1 cup onions finely chopped 
• ¾ tsp ginger garlic paste
• 3 green chilies (milder variety) chopped
• 1 cup tomato puree or finely chopped
• 1 tsp red chili powder 
• ½ tsp Salt or as needed
• ¾ to ½ tsp chicken masala
• 1 Handful mint or pudina leaves
• 1 Handful coriander leaves 

Method :

Preparation for chicken masala

• Clean and wash chicken well. Drain completely with no excess water.
• Marinate with ginger garlic paste, turmeric, red chilli powder, salt, yogurt, chicken masala.
  

  
• Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
  
  

  How to make chicken masala

  • Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
    

    
  • Next add in green chilies and onions. Saute them until the onions turn completely golden.
    

    
  • Add ginger garlic paste and saute until the raw smell goes off.
    

    
  • Pour the tomato puree. Then add salt, red chili powder and chicken masala as well.
    

    
  • Saute this very well until the mixture begins to leave the pan. Add marinated chicken and saute for 4 to 5 mins on a medium flame.
    

    
  • Turn the flame to completely low and cook covered for 5 mins.Flip the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
    

    
  • Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don’t need the water.Serve chicken masala hot with steamed rice, roti, sliced onion wedges and lemon.
    

    

Andhra chicken curry

Ingredients:

• ½ kg Chicken 
• ¼ tbsp red chili powder (adjust as needed)
• 3 onions medium , finely chopped
• 12green chili slit 
• ¾ tsp Ginger garlic paste
• 3 tbsp Oil
• 1 tomato chopped finely 
• 1 handful coriander leaves finely chopped
• 10 cashewnuts 

Marination

• ¾ tsp ginger garlic paste
• ⅛ tsp turmeric
• Salt as needed
• 1 to 3 tbsp lemon juice 
• ¾ tbsp red chili powder

Whole spice

• 1 bay leaf 
• 2 to 3 cloves
• 2 cardamom
• 1 inch cinnamon stick
• ¼ shahi jeera 

Method:

1. Blend cashew nuts with water to make a fine paste .
   

   
2. Marinate chicken with marination ingredients and set aside till we use it.
   

   
3. Add oil in a pan and heat till hot, sauté the whole spices in the oil for a min.
   

   
4. Add green chili, salt and onions. Fry till onions become fragrant and golden evenly.
   

   
5. Add ginger garlic paste and sauté again till it becomes fragrant. Do not burn. Add tomato, fry until tomato become mushy.
   

   
6. Add chicken and fry for 2 to 3 mins.Add chopped coriander leaves and the rest of the chili powder and garam masala.
   

   
7. Add water just enough to immerse the chicken.Do not add lot of water. Curry becomes runny.Cover and cook on a low flame till the chicken is fully cooked and is tender.
   

   
8. Add cashew paste. Stir well and cook till you get the required consistency for about  5 minutes.
   

   
9. Serve andhra chicken curry with any rice or roti.
   
   

Chicken keema

Ingredients:

Dry spices

• ½ tsp cumin 
• 1 small cinammon stick
• 2 green cardamoms
• 2 cloves

other ingredients

• 2 tbsp oil
• ¾ cup onions chopped 
• 1 green slit
• 1 ½ tsp ginger garlic paste
• 1 tomato
• ¾ tsp meat masala powder
• ½ tsp. red chili powder
• 300 grams chicken  keema or minced chicken
• salt as needed
• 1/8 tsp turmeric
• handful coriander leaves for garnish

Method:

1. Pour oil to a pan and heat it. Add the dry spices and saute till they begin to sizzle.Add onions and green chilli. Fry until the onions turn golden.
   

   
2. Next add ginger garlic paste and fry until the raw smell goes off.
   

   
3. Transfer the chopped tomatoes, fry until softened.
   

   
4. Add chili powder, masala powder and salt, fry until the 3 min.
   

   
5. Set the onion tomato mixture to a plate.
   

   
6. Add oil in the same pan with minced meat, turmeric .
   

   
7. Cover and cook on a low heat till the keema is soft cooked in its own moisture. If needed sprinkle little water.Add back the onion tomato mixture. Mix everything well.
   

   
8. Cook covered on a low flame till minced meat and onion tomato mixture blends well. This depends on the quantity of moisture left in the pan. To make dry keema curry, cook tiil all the moisture evaporates.
9. Serve with rice and roti.