Chilli Chicken

Chicken Thighs and Drumstick - 1 lb., boneless

Corn flour - 2 tbsp.

All purpose flour - 2 tbsp.

Ginger Garlic Paste - 1 tbsp.

Chilli Sauce - 1 tbsp.

Soy Sauce - 1 tsp

Egg - 1

Salt & Pepper

Cut the Chicken into medium sized cubes and add it to a bowl. Add Corn flour, All purpose flour, Ginger Garlic paste, Chilli sauce, Soy Sauce, Egg, Salt and Pepper, mix well. Keep aside and let it marinate for atleast 20 minutes.

Fry the Chicken pieces in small batches in hot Oil until golden and crispy.

Oil - 2 tbsp.

Garlic - 6 cloves

Red Chilli - 4

Green Chili - 6

Onion - 1, cubed

Bell pepper - 1, cubed

Chilli Sauce - 1 tbsp.

Soy sauce - 1 tbsp.

Vinegar - 1 tbsp.

Ketchup - 1 tbsp.

Scallions

Heat Oil in a wok and add finely chopped Garlic and sauté for few seconds.

Once the raw smell of Garlic is gone add Red chilies, Green chilies, Onion, Bell pepper and required Salt. Sauté until the Onions are translucent.

Now add Chilli sauce, Soy sauce, Vinegar and Ketchup; mix well.

Now add the fried Chicken pieces and mix well with the sauce mixture making sure all the pieces are nicely coated.

Finally add some chopped Scallions for garnish and turn off heat.

Cauliflower Milagu Pirattal

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Red Chilli - 2

Channa dhal - 1 tsp

Asafetida - 1/4 tsp

Garlic - 4 cloves

Peppercorn - 1 tsp

Cumin seeds - 1 tsp

Onion - 1, chopped

Green Chilli - 2.slit

Curry leaves

Cauliflower florets - 3, cup

In a mortar add the Garlic along with Peppercorn and Cumin seeds. Crush this mixture using a pestle and keep aside.

Heat Oil in a medium pan. Temper Mustard seeds, Urad dhal, Red Chilli, Channa dhal and Asafetida. Add the Garlic mixture and mix well. Immedaitely add the Chopped Onion along with Green Chilli and Curry leaves. Saute until the Onion turns translucent. Add the Cauliflower and cook closed for another 7 minutes in medium heat.

Chicken Tikka Masala

For the Marinade:

Yogurt - 1 cup, whisked until smooth

Ginger Garlic paste - 3 tbsp.

Salt & Pepper

Chicken Thighs - 1 lb., boneless and cut into cubes

For the Sauce:

Oil - 2 tsp

Butter - 3 tbsp.

Ginger Garlic paste - 2 tbsp.

Green Chilli - 2, minced

Tomato - 2, pureed

Garam Masala - 1 tsp

Chilli powder - 1 tsp

Kasuri Methi - 1 tbsp.

Heavy Cream - 1/2 cup

Salt

Oil

Cilantro

In a large bowl, mix together the marinade ingredients. Add the Chicken and toss to coat. Marinate at least 30 minutes, or overnight in the refrigerator.

Heat Olive oil and Butter in a large skillet over medium heat.

Add Ginger-Garlic Paste and Green Chilli saute until the raw smell goes away.

Add the Tomato puree and cook closed for about 5 min.

Season the mixture with Garam masala and Chilli powder.

Once the raw smell of the masala go away add Salt and 1 cup Water. Bring the gravy to a rolling boil, and cook until thickened, about 20 minutes. Puree using a hand blender until smooth.

Place the chicken on hot grill and cook until it's charred, about 2 minutes on each side.

Add the grilled Chicken and Fenugreek leaves to the gravy. Simmer and cook the gravy for about 10 minutes.

Add the Cream and stir through. Turn off heat and garnish with minced fresh cilantro.

Serve over Rice, Naan, or a crusty piece of bread!