Ingredients:

• Chicken – 1 – 1.5 lb cut into medium sized pieces
• Maida (or All-purpose flour) – 2 tbsp
• Chilli powder – 2 tsp (or to taste)
• Lime Juice – 2 tbsp
• Ginger garlic paste – 2 tsp
• Salt – to taste
• Red Food coloring – a little
• Vinegar – 1 tsp (optional)
• Oil – for shallow frying (maybe 5 tbsp)

For garnish:

• Lime slices
• Red Onions – cut lengthwise

Method:

Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. Make sure all sides of the chicken are fried and crispy. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that you can ensure the chicken gets cooked properly while frying on all sides). Pat dry with paper towels to remove excess oil.

Miscellaneous Info:

• Tips: Garnish with sliced onions and lime slices before serving. Serve as an appetizer or side dish with rice.
• Cooking Time: 45 min
• Cuisine: Indian
• Serves 4

Ingredients:

• Chicken – 1 – 1.5lb cut into medium sized pieces
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3 (optional)
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Garam masala – 1 tsp
• Coconut milk – 3 tbsp
• Salt – to taste
• Oil
• Coriander leaves(Cilantro) and Curry leaves.

Method:

In a pan, heat oil and add the garam masala and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2hr or until chicken is done. Once the oil starts to come out to the top, stir in the coconut milk and bring to a boil. Add the curry leaves and coriander leaves for garnish.

Miscellaneous Info:

• Tips: Goes well with rice, naan or rotis.
• Cuisine: Indian
• Cooking Time: 45 – 60min
• Serves 4-6

Ingredients:

• Chicken – 1.5 lb cut into medium sized pieces
• Garlic – 3 – 4 cloves, roughly chopped
• Ginger – finely chopped (4 tbsp)
• Onions – 2 (medium) chopped
• Green Chillies – 3 (lengthwise split into two)
• Curry Leaves – 8-10
• Oil – 5 tbsp
• Coriander powder – 2 tsp
• Cumin powder – 1 tsp (optional)
• Turmeric powder – 1/2 tsp
• Garam Masala – 1/2-1 tsp
• Whole black pepper – a few
• Black pepper powder – 1 tsp (freshly ground pepper would bring better flavor)
• Salt to taste

Method:

Heat the oil in a large pan. Add the onions, curry leaves, whole black pepper and green chillies and saute for a while. Then add the ginger and garlic (mash them up together or can use ginger garlic paste instead) and fry for a few min. Then, add the coriander, cumin, turmeric powders and garam masala and salt and mix well. Add the chicken to the frying pan and mix well, then add some water and cover and cook over a low-medium heat for 10-15 minutes or until the chicken is cooked through. When the chicken is almost done, add the ground pepper into the mixture and mix well.

Miscellaneous Info:

• Tips: Served as a gravy or if preferable, you can allow the gravy to thicken well. Serve with rice or rotis.
• Cooking Time: 30 min.
• Cuisine: Indian (from the South Indian state of Tamil Nadu)
• Serves 4-5