Chicken Curry

Oil - 3 tbsp

Cinnamon - 1 stick

Cloves - 4

Cardamom - 4 pods

Peppercorns - 1 tsp

Onion - 1, chopped

Green Chillies - 4, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, chopped

Turmeric Powder - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Chicken - 2 lb

Coconut Milk - 1 cup

Salt, to taste

Cilantro, for garnish

Heat the oil in a pot. Add the whole garam masala to temper.

Sauté the onion and green chillies until they become translucent.

Add the ginger garlic paste and sauté until the raw aroma disappears.

Add the chopped tomatoes and cook covered until they soften.

Season with turmeric, chilli, coriander, and fennel powders; sauté for a few minutes until the raw smell of the spices fades.

Add the chicken along with the coconut milk, 1 cup of water, and the required amount of salt. Cook covered for 20 minutes.

Remove from heat and garnish with cilantro.

Chicken Kola Urundai Kuruma

Chicken Kheema - 1 lb., ground

Ginger Garlic Paste - 2 tbsp.

Green Chilli - 4, minced

Onion - 2, chopped Cilantro - 1/2 cup, chopped

Bread Crumbs - 1/4 cup

Egg - 1

Salt

Pepper

Chilli Powder - 2 tsp

Garam Masala - 1 tsp

Lime - 1, juiced

Olive Oil

In a large bowl add Kheema, Ginger Garlic paste, Green Chilli, Onion, Cilantro, Bread Crumbs, Egg, Salt, Pepper, Chilli Powder and Lime Juice. Mix well and make small balls. Keep aside.

Bake the Meatballs in a 9 x 9" greased baking dish at 425 F for 15 min. or pan fry them with 1 tsp Oil.

Basic Meatball Curry:

Heat 1 tbsp. Oil in a large pan. Temper Whole Garam Masala. Sauté Onion until translucent. Add Ginger Garlic Paste and cook until the raw smell goes away. Add Tomatoes and cook closed until soft. Season the mixture with Turmeric, Chilli, Coriander, Fennel and Garam Masala. Add 1 cup Coconut Milk and 1 cup Water. When the gravy comes to a rolling boil add the Meatballs and cook closed for 15 min on medium heat.

Tandoori Chicken

Cumin Powder - 1 tbsp.

Coriander Powder - 1 tbsp.

Chilli Powder - 1 tbsp.

Fennel powder - 1 tbsp.

Tandoori Masala - 1 tbsp.

Garam masala - 1 tsp

Salt & Pepper

Red Food Color - optional

Lemon - 1, zested and juiced

Curd - 1/2 cup

Ginger Garlic Chilli paste - 2 tbsp.

Chicken Thighs and Drumsticks - about 8 pieces; make 1" slits on side

Oil

In a medium bowl combine Cumin, Coriander, Chilli powder, Fennel powder, Tandoori Masala, Garam masala, Salt, Pepper, Lemon Juice, Lemon Zest, Food Color, Curd and Ginger Garlic paste. Add in Chicken and evenly coat with the marinade. Cover the bowl with a plastic wrap and refrigerate for 4 hours; preferably overnight.

Preheat grill to high. Remove the Chicken from the marinade and baste with Oil. Place the Chicken on the greased grill. Cook closed for 5 min. Flip the Chicken, baste it and cook closed for another 5 min. Keep on basting and flipping until the Chicken is cooked through; about 18 to 20 min.

Alternatively, bake oven it in an oven at 450 F for 20 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.

Transfer to a platter and serve with sliced Onions, Mint Chutney and Lime wedges.