Chicken Roast

Chicken - 1 lb.

Coconut Oil - 3 tbsp.

Mustard - 1/2 tsp

Dry Red Chilli - 2

Curry Leaves

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic paste - 2 tsp

Tomato - 1, chopped

Turmeric - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Fennel powder - 1 tsp

Garam masala - 1 tsp

Salt & Pepper

Coconut - slices, 2 tbsp.

Heat Coconut Oil in a pan on medium heat.

Temper Mustard, Dry Red Chilli and Curry leaves.

Add Onion and Green Chilli; sauté until the Onion begins to turn golden brown.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli, Coriander, Fennel and Garam Masala powders.

Once the raw smell of the masala's goes away add the Chicken along with the Coconut and required Salt and Pepper.

Cook closed for about 20 minutes stirring occasionally.

Serve warm with Rice / Roti.

Butter Chicken

Chicken - 1 lb., boneless

Curd - 1/2 cup

Turmeric - 1 tsp + 1 tsp

Chilli Powder - 1 tsp + 1 tsp

Salt

Butter - 8 tbsp.

Onion - 1, pureed

Ginger Garlic Paste - 2 tbsp.

Tomato - 1, pureed

Garam Masala - 1 tsp

Kasoori Methi - 1 tbsp.

Sugar - 1 tsp

Cream - 1/2 cup

Cilantro Marinate Chicken with Curd, Turmeric, Chilli Powder and required Salt for at least 3 hours in the refrigerator.

Heat Butter in a medium pan and sauté Chicken until cooked through and golden. Remove from heat and keep aside.

To the same Butter add Onion paste and cook until golden.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomatoes and cook closed, until Oil oozes from the masala.

Add Turmeric, Chilli, Garam Masala, Kasoori Methi along with Sugar and required Salt. Once the raw smell goes away add 1 cup Water and cook closed for 10 min.

Add the Chicken pieces and cook closed for another 10 min.

Garnish with Cream and Cilantro.

Aloo Tikki

Potatoes - 2 cup, boiled, peeled and mashed

Green peas - 1/3 cup

Ginger - 1 tsp grated

Green Chilli - 2, minced

Cilantro

Bread crumbs - 2 tbsp.

Chili powder - 1 tsp

Garam Masala - 1 tsp Cumin powder - 1 tsp Amchur powder - 1 tsp Salt & Pepper

Oil

In a large bowl add the mashed Potatoes along with Green peas, Ginger, Green Chilli, Cilantro, Bread crumbs, spice powders and required Salt. Make small balls with the above mixture and slightly flatten the balls into patties.

Heat 1 tsp Oil in a skillet on medium high heat. Place the Tikki's on the skillet, making sure they are not touching each other. Oil the Tikki's from top and cook them for about 1 minute and turn them over. Oil the Tikki's on the top and gently press with spatula. Turn the Tikki's 3 or 4 times to make sure the Tikki's are nice and crisp. Aloo Tikki's taste best when served right off the skillet.

Serve hot Tikki's along with spicy Chole Topping, Tamarind chutney, Cilantro chutney and Yogurt.

Chole Topping:

Chickpeas - 1 cup, soaked in water and pressure cooked

Oil - 2 tbsp.

Besan - 2 tbsp.

Green Chilli - 3, minced

Ginger - 1 tsp, grated

Salt

Black Salt

Cumin powder - 1 tsp

Garam Masala - 1 tsp

Amchur powder - 1 tsp

Heat Oil in a pan over medium heat. Add the Besan and roast stirring continuously until Besan is golden brown. Add Ginger and Green chili, sauté for 30 seconds. Stir in Chickpeas, Salt, Cumin powder, Garam masala, Amchur powder along with 1/4 cup Water. Cook closed on low heat for about 10 minutes. Turn off heat and serve hot, with crispy Aloo Tikki's.

Substitute Potato with Sweet Potato to make Sweeet Potato Tikki's.