Chicken Creamy Tikka : Ramadan Special

Ingredients -

Chicken boneless - 250 g cut into bite size cubes 
Curd thick - 2 tbsp
Cream - 3 tbsp
Garlic paste - 2 tsp
Ginger Paste - 1 tsp
Lemon juice  - 2-3 tbsp
Garam masala - 1 tsp
Red chili powder - 1/2 tsp
Coriander leaves - 1/2 cup + Green chilies - 2 (make a paste)
Chili flakes - 1/4 tsp
Salt - 1/2 tsp
Egg - 1 beaten
Bread crumbs - 1 cup
Oil - for frying
Skewers - few dipped in water to prevent burning

Method - 

1. Wash and clean chicken, dry it in a kitchen towel.
2. Replace it in a big dry bowl.
3. Marinate the chicken by first putting
    lemon juice in it then followed by all the listed 
    ingredients, except cream .
4. Mix it nicely and keep it for 4-5 hours or overnight
    in fridge. If using chicken breasts, it needs a longer 
    marination time, preferably overnight.
5. Take it out and mix it again, adjust the salt, Mix the 
    cream in it nicely until incorporated well.
6. Thread the chicken pieces into wooden skewers, 3 to 4 pieces.
7. Take a non stick frying pan and heat oil in it.
8. Cover the chicken into bread crumbs and with the help 
    of a knife pat it to bring it in shape.
9. Dip it in beaten egg and put it in the frying pan, cover for
    a while and shallow fry it in a medium low heat, tossing 
    and turning in between until cooked well from both the 
    sides and turns a golden brown colour. 

Mutton Yakhni Pulao :

Ingredients :

Mutton - 1/2 kg
Rice - 1 1/2 cup 
Onions - 4-5
Garlic - peeled whole medium size
Ginger - chopped1 inch
Curd - 4 tbsp
Saffron - 2-3 strands soaked in warm milk
Garam masala - 1 tsp
Cumin seeds - 1 tsp
Oil - 5 tbsp + 2 tbsp
Ghee ( clarified butter) - 2 tbsp

Whole garam masala -  to be tied in muslin cloth
Cloves - 5-6
Fennel seeds - 1 tsp
green cardamom - 2-3
Black cardamom - 1 big
Cinnamon - 2 inch
Black pepper - 5-6
Bay leaf - 2

Method - 

1. Make a bouquet garni with the whole garam masala,
    i.e. tie the cloves, fennel seed, green and black 
    cardamom, cinnamon, black pepper and bay leaf in a 
    muslin cloth.
2. Wash and clean meat, wash and soak rice too in water.
3. Heat 2 tbsp oil in pressure cooker, add cumin seeds, 
    let it splutter, add the meat, ginger, garlic cloves, 3 
    cups of water, salt, and the tied muslin cloth in it.
4. Pressure cook it for 2-3 whistles and put the flame 
    on medium low and let it cook for 15 minutes or 
    until done.
5. Squeeze the muslin cloth to release maximum                
    flavours.
6. Take out the meat in a plate and keep it aside, store the
     meat stock that is Yakhni and keep aside as well.
7. In the same cooker take 5 tbsp Oil and fry the thinly 
    sliced onions in it until golden brown.
8. Take out some of the fried onions for garnishing, 
     leaving more than half in it.
9.  Add meat pieces, ghee, curd, garam masala, in the 
     cooker, fry it for five minutes. Adjust salt.
10. Strain the rice and add it to the cooker, fry for 2 
       minutes.
11. Add the yakhni to the cooker, measuring according
      to the quantity of the rice. if it's less, then plain warm 
      water can be added to it.
12. Pressure cook the rice on medium heat until a whistle.
13. Open the lid when the pressure is gone and add saffron
      soaked in milk over it, garnish it with the fried onions 
      and close the lid.
14. Serve it hot with walnut chutney and Raita.


Ps - if you dont want to cook the rice in cooker then follow
       the steps until no 6, after that put the oil in some heavy                     bottomed pan and fry the onions and follow rest of the                     procedure.

Chicken Kabab :

Ingredients to pressure cook -

Chicken boneless small pieces  - 300 g
Onion - 2 medium
Ginger garlic paste - 2 tsp
Garam masala powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Garlic cloves chopped - 2-3

Ingredients to mix -

Potato boiled and grated - 2 medium
Onion - 2 chopped finally n shallow fried brown
Garam masal - 1/2 tsp
Coriander leaves chopped - a small bundle
Ginger grated - 1 tsp
Green chilli chopped finally - 2
Salt - to taste

Method -

1. Heat a cooker and put the chicken boneless pieces 
    along with chopped onion, ginger-garlic paste, 
    garam masala powder, red chilli powder and garlic 
    cloves, sprinkle 3- 4 tbsp water and put it to pressure 
    in a high medium heat. Take it off the heat after a whistle.
2. Open the cooker and check, it should be cooked properly,
    if there is any water left, keep it on the heat, stir and reduce
    it until dried completely. Take it off the heat and let it cool.
3. Mince it all in a grinder.
4. Take it out in a big bowl, put the boil and grated potatoes
    and ginger, chopped coriander leaves and chillies, fried 
    onions, garam masala and salt, mix it all until incorporated 
    well.
5.  Take a small ball size mixture on your palm, flatten it and 
     make medium size tikkis.
 6. Heat oil in a flat frying pan or tawa and shallow fry the 
     tikkis on both the sides until golden brown.
7. Serve it hot with mint or Coriander chutney.

Chicken Mushroom Lasagna with Bechamel Sauce

Ingredients -
Chicken boneless - 250 g cut in small pieces
Capsicum - 2 med size chopped in cubes
Carrot - 2 med, chopped in cubes
Onion - 3 med size cut in cubes
Tomato - 1 med chopped
Mushroom - 1 pack ( 100 g) cut and sauted in 1 tsp butter
Lasagna sheet - 6
Cheddar cheese grated - 1 cup
Mozzarrella cheese grated - 1 cup
Bechamel sauce - 1 cup
Black pepper - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt - to taste
Oil - 5 tbsp + 1 tsp

For Bechamel sauce -

butter - 4 tbsp
All purpose flour - 3 tbsp
Milk - 1 cup 
Black pepper - 1/4 tsp
Nutmeg powder - 1/4 tsp
Salt - a pinch

Heat a non stick pan with butter in it on a medium heat, 
add the flour and stir it continuously until it is smooth 
and bubbly and the raw smell of the flour has gone. Reduce 
the flame to low and add the milk in it, stir it continuously
to avoid any lumps, season it with pepper, nutmeg and salt. 
if you find it thick, little milk can be added to it to give it a 
desired consistency.

                                     left to right, from above
Method -
1. Take a large pan and boil water in it, when it comes 
     to a boiling point, add 1 tsp oil and salt in it. Put the 
     lasagna sheets in it and let it boil on a medium heat 
    for 8-10 minutes until it is aldente.Take it out carefully
    on a dry kitchen towel, keep it aside for later use.
2. Take a frying pan and heat oil in it, add the onions and 
     fry it until translucent, add the carrots and chicken and 
     fry it for five minutes on a medium heat, add tomato,                        capsicum, black pepper, red chilli powder and salt.
     Mix all, cover and let it cook for few minutes. Add
     the mushrooms and sauté it for some time until  it is
     cooked. Take it off the heat.
3. Grease a square 9 inch baking dish. Divide the chicken
    mushroom mix into three portion. 

4. Spread the first portion of chicken mix over the greased 

    baking dish, spread some bechamel sauce over it, sprinkle 
    grated cheese and mozzarella cheese, arrange two lasagne
    sheets over it. Repeat again with the chicken mix over the 
    sheets, followed by bechamel sauce, cheese and mozzarella.
5. Arrange all in the same manner, the uppermost layer 
    should be of lasagna sheets only, then finally spread the 
    bechamel sauce, grated cheese and mozzarella over the 
    sheets. Sprinkle extra pieces of mozzarella also over the 
    dish before baking to give it an extra taste.
6. Cover it with a foil taking care it does not touch the 
    cheese and bake it on a preheated oven on 200 degree 
    Celsius for 25 - 30 minutes, remove foil and again bake 
    it for 10 minutes or until the upper layer turns to a golden 
    brown. Allow to stand for some minutes before serving. 
    Serve it hot and enjoy the heavenly taste of it.

Bobotie : Christmas Special

    

Bobotie also spelt bobotjie, is a South African 
dish consisting of spiced minced meat baked
with an egg-based topping. Although not
particularly spicy, the dish incorporates a variety
of flavours that can add complexity. For
example, the dried fruit (usually apricots and
raisins/sultanas) contrasts the curry flavouring
very nicely. The texture of the dish should be
tender and creamy which means long, slow
cooking with the baked egg mixture topping, 
complementing the milk-soaked bread which
adds moisture to the dish.


Ingredients -

 Onions- 1
 Garlic cloves crushed - 2
 Curry powder - 1 tsp
 Mango chutney- 1 tbsp
 Apple jelly - 1 tbsp
 Vinegar - 3 - 4 drops
 Worcestershire sauce- 1/2 tsp
  Salt - to taste
  Red chili powder -  1 tsp
 Turmeric powder - 1/2 tsp
  Mixed herbs - 1 tsp
  Eggs - 3  Milk- 250 ml
  Bread - 3
  Sultanas- 1/4 cup

Method -

1. Add 3 breads to 1/2 cup of milk and let it
    soak, set aside.
2. Take a frying pan, add onions, garlic and
     stir till brown. 
3. Add curry powder, apple jelly,
    chutney, vinegar, Worcestershire
    sauce, salt, red chili powder, turmeric
    powder, mixed herbs, stir and mix all. 
    Let it cook for a while.
4. Take the bread and add to the frying pan,
     add minced meat, sultanas, butter and
     let it cook thoroughly.
5. Take it off the heat and let it cool down a
      bit, add 1 beaten egg and mix. Put into a
      greased baking pan evenly.
6. Take the remaining milk and make a mixture
      of  milk, 2 eggs and pinch of salt, pour it all
      over the minced meat in the baking pan. Put
      few bay leaves on top and let it bake till it turns
      beautiful golden in colour.

Haleem : Ramadan Special

Haleem is a popular Asian and Middle-Eastern food. It has been around for centuries. The origin of haleem is not definite, It is said to be originated in Iran and Afghanistan region. This Persian dish was introduced to India during Akbar period.  Haleem is a Muslim dish and spread throughout the Muslim world. It is a star of Arabian, Turkish, Persian, Pakistani, Bengali and Indian cuisine and is considered to be the dish of holy months of Ramadan and Muharram of Muslim Hijri calendar. Haleem is made of meat (preferably beef or mutton), grains (wheat, barley and rice), lentils and ghee. All the ingredients are traditionaly cooked together for 5 to 6 hours and mashed up well. 

The garnishing and accompaniments are as important as the dish itself. For garnishing, caramelized onions, chopped fresh cilantro, peppermint, hot green chili peppers and Garam Masala are used.

Ingredients -

Mutton boneless - 1/2 kg
Bengal gram ( channa dal) - 1/2 cup
Green gram split ( Moong dal) - 1/2 cup
Black gram skinned (Urad dhuli) - 1/2 cup
Broken Wheat ( dalia) - 1 cup
Barley broken (jau) - 3 tbsp
Curd (dahi) - 2-3 tbsp
Onion, Chopped n deep fried - 3 med size
Garlic paste - 2 tbsp
Ginger paste - 1 tbsp
Green chilli minced - 2 
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Fenugrek seed crushed 1/4 tsp
Caraway seeds crushed - 1/2 tsp
Peppercorns crushed - 1 tsp
Turmeric powder - 1/4 tsp
Clarified butter ( pure ghee) - 1/2 cup
Mint leaves - a handful (chop half of it)
Milk - 1/2 cup
Water / mutton stock - 2-3 glass

Method - 

1. Soak all the daal, dalia and barley overnight.
2. Marinate mutton in dahi and 1/2 tsp of salt 
    and keep for an hour.
3. Take a pressure cooker, drain and put the soaked
    daals, dalia and jau in it with  2 glass of water/stock.
4. Add garlic-ginger paste, green chilli, turmeric,
    marinated mutton, salt and bring it to a full 
    pressure let it be there for 10 minutes on a 
    low heat before putting it off.  
5. Open the lid and  put it on heat, add all the
    left dry masala (coriander to pepper), the 
    chopped mint leaves, half of the fried onions
    and stir it well. Add more hot water if it has 
    dried. Let it cook on a slow flame for half
    an hour, stirring it continuously.
6. Take out the mutton pieces and blend the
    daal mixture with a hand blender, all the
    daal should blend well.
7. Put the mutton pieces back again, melt and 
    add ghee with milk.
8. Serve it hot with the remaining fried onions, 
    lemon wedges and mint leaves . 

Murg Mussallam : Eid Special

Ingredients -

Chicken - 1 whole cleaned and washed
Onions - 2 med size ( ground coarsely)
Garlic peeled - 1 whole
Ginger - 1 inch
Tomato chopped - 1 big size
Cashew paste - 1 tbsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
turmeric powder - a pinch 
Oil - 6-7 tbsp + for frying
Ghee - 2-3 tbsp

For marinate -

Garlic minced - 5-6
Ginger minced- 1 inch
Curd - 4 tbsp
red chilli powder  - 1 tsp
garam masala powder - 1 tsp
salt - 1 tsp
Lemon juice - 2 tbsp

Masala to roast and grind -
 (ground masala paste)

Cumin - 1 tbsp
Cloves - 6-7
Peppercorns - 1 tsp
Black cardamom - 2
Green cardamom - 2
Cinnamon - 1 inch
Nutmeg - a small piece

 roast it lightly and grind it to a fine masala paste 
 with one whole garlic and 1 inch ginger listed above.

For the filling - 

Rice parboiled - long grain 1 cup
Peas - 1/2 cup boiled
Potato boiled and cut in cubes - 1 med size
Egg boiled, fried and cut in cubes - 1
Cashews - 8-10
Raisins - 2 tbsp (soaked in little water)
Onion - 1 small chopped
Green chilli minced - 2
coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Chicken liver  chopped - available in the chicken


Method - 

1. Take the chicken and prick it with a fork, marinate 
     it nicely with the masala listed for marination all 
     over and inside the cavity. keep it for 3-4 hours.
2. Take a karahi and put ghee in it, fry onions until 
     brown.
3. Add 1 tsp of the ground masala paste, all the dry
     masala powder listed for filling, green chilli, salt
     and fry for 2 minutes.
4. Add the liver, peas and potato and fry it for few 
    minutes on a low flame,  add rice, cashews, raisins,
     boiled egg and mix all. Keep the filling for later use.
5. Take a big karahi and heat oil in it, put chicken and 
    fry nicely on both the sides until golden brown.
6. Take it out and keep it on a plate, let it cool and fill
     it up nicely with the stuffing, Stitch it with the help 
     of a big needle so the stuffing does not come out.
7. Take out extra oil from the karahi, put ground onion
      in it and fry it until it is brown, add the Cashew paste 
      and fry for a while.
8. Add all the ground masala paste, dry masala, salt
    and tomato and keep frying it sprinkling some water.
   The leftover marinate masala  could also be used 
    instead of water.  
9. Add 1 cup warm water and let it boil, add the chicken
    carefully in the karahi, baste it with the masala, cover
    and let it cook on a low flame until its done. If the 
    water is all dry, 1/2 cup of warm water could be
     added for gravy.
10. Take a ovenproof serving dish and grease it lightly, 
      put the chicken in it with all the gravy.
11. Put it inside a pre heated oven and let it there
       for few minutes until the upper layer turns 
       beautiful golden brown.
12. Garnish it with coriander leaves, boiled and 
       baked potatoes and serve it with naan, 
       paratha or tandoori roti.

    
    
   

Chicken Latpata Lazzatdar

Ingredients -

Chicken - 1/2 kg
Onions chopped finely - 3 med size
Tomato - 1 small
Garlic peeled - 1 whole small
Ginger - 1 inch
Green chilli - 1 optional
Potato - 1 big cut in 4 pieces ( optional)
Cumin - 1 tsp
black peppercorn - 1/3 tsp
Cloves - 4-5
Black cardamom - 1
Green cardamom - 2
Cinnamon - 1 inch
Nutmeg - a small piece
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil - 5-6 tbsp
Bay leaf - 2
Salt  - to taste ( take care, the marinate also has salt in it )

 For marinate -

Garlic paste - 1 tsp 
Ginger paste - 1/2 tsp
Curd - 2 tbsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - 1/2 tsp

Method -
1. Marinate the chicken mixing everything listed for
     marination and keep it for 3-4 hours.
2. Dry roast the cumin, peppercorn, cloves, black
     and green cardamom, cinnamon and nutmeg on a
     tawa for 2-3 minutes on a low flame. Just warm it 
     so the grinding is easy.
3.  Grind it to a fine powder, Grind the ginger, garlic 
     and green chilli also to a paste.
4. Take a karahi and heat oil in it. Put bay leaf into it.
5. Add the onions into it and fry it until golden brown.
6. Add the ginger-garlic paste and stir fry  it for a minute,
    add the cut potato as well.
7. Add the ground masala with all the dry masala,
     tomato, salt and keep frying it until all are brown
     and u can smell the aroma of fried masala.
8. Add the chicken with the marinate and mix all 
    for a moment.
9.  Sprinkle little water and keep frying it for 5 minutes.
10. Add little warm water and cover it and cook until the
      chicken and potato both are tender and done.
11. Take off the lid and fry till all the water is evaporated.
12. Serve it with Naan, Paratha, Tandoori Roti.

Honey N Herby Chicken

Ingredients -

 Chicken breast - 1, cut in halves
 Red Wine - 3- 4 tbsp 
 red chilli powder - 1/2 tsp
 salt- to taste 
 Oil - for frying ( 4-5 tbsp)

 For marinade - 

 Garlic cloves- 4-5
 Ginger- 1 inch
 Rosemary- 1/2 teaspoon
 Mixed herbs- 1 teaspoon
 Honey- 2 1/2 tablespoon
 Lemon- 5-6 drops
 Chopped onion - 1/2 small 
 Peppercorns - 1/2 tsp
 Green chill - 1

Method -

1. Take chicken breasts, wash them properly, make 
     small slits on  the flesh part and keep aside.
2. Grind coarsely  all the ingredients listed for marinade,
     sprinkling some water if necessary.
3. Take a large bowl and mix the chicken with the 
     marinade, red chilli powder and salt nicely.
4. Let it marinade for 4-5 hours.
5. Heat a large non stick frying pan with oil and put 
    the chicken breast with all the marinade and fry
    for few minutes, then pour the wine in it.
6. Fry it until its golden brown on both the sides, 
     turning it continuously to avoid burning. 
7. Take it out on a serving platter and serve it hot 
    with fried potatoes as a side dish.
8. Instead of frying it can be roasted as well, just
     take care to turn it regular at intervals  and keep 
     basting it either with oil or the marinade juice.

© A Mouthful Of Recipes

Spicy Barbequed (BBQ) Mutton Chops :

Ingredients - 
 
mutton chops - 1/2 kg

For marination -

Ginger minced - 1 tsp
Garlic minced - 2 tbsp
Curd - 1/ cup
Lemon juice - 1 tsp
Roasted cumin seeds - 1 tbsp
Roasted coriander seeds - 1/2 tbsp
Black pepper crushed - 1/2 tsp
Red chilli powder - 1/2 tsp
Red chilli flakes crushed - 1/2 tsp
Garam masala powder - 1/2 tsp
Barbeque sauce - 3 tbsp
Olive oil - 2-3 tbsp

To boil -
garlic crushed - 4 cloves, ginger crushed 1/2 inch,
cloves- 4, black cardamom- 1, salt- 1/2 tsp

Method -
1. Take the mutton chops on a big bowl and clean it.
2. Take a pressure cooker and put the chops in it with 1/2 glass of water and the ingredients listed to boil.
3. Pressure cook it until 1 whistles or until half done.
4. Take it out, drain and let it come to room temperature.
5. Crush the cumin and coriander seeds and mix all the
ingredients listed for marination.
6. Mix the chops with the marination well and refrigerate it for few hours or ideally overnight.
7. Grease the grill and arrange the chops on it and grill it until brown and done, turning and basting often with the marinade.

8. If you do not have a barbeque grill, it can be grilled in an oven also and for the real brabeque taste it can be tempered with coal.

9. You just have to take a piece of coal and place it on an aluminium foil, heat the charcoal until its white. Place the foil with the roasted chops when the chops are about to be done and then drizzle some oil on the charcoal and close the lid of the oven. 
10. Take it out after few minutes and serve it hot in main course or as a starter.

Seekh Kababs

Ingredients -

Minced mutton - 500 g
Onions - 2 small
Green chillies minced -2
Garlic crushed - 6-7
Ginger minced - 1 tsp
Chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Shahjeera powder (caraway) - 1/2 tsp
jayaphal (nutmeg) powder - 1/4 tsp
Egg yolk - 1
Methi leaves dry - 1 tsp
Cornflour + besan (gram flour) - 1  tsp each
Cashew nuts powdered - 2tsp
Lemon grass crushed (optional) - 1  tsp
Salt - to taste
Oil - for frying

 Method -

1. Mince the meat into a fine paste in the grinder.
2. Mix all ingredients except egg yolk to the minced meat mixture and run the grinder until it turns into a fine mixed paste.
3. Add egg yolk and mix again in the grinder for few seconds, remove it and mix the gram flour and cornflour into the mixture and keep it in fridge for an hour or so.
4. Grease the skewers lightly, wet your palms and taking a little of this mixture in your palms, press it around the skewer so that a long
sausage like kabab is formed on the skewers.
5. Refrigerate it for 1/2 an hour.
6. Shallow fry it in a tawa (griddle) using oil until it is dark brown and done or arrange these skewers in a preheated oven and roast it about 12-15 minutes or until done and brown.
7. while roasting, baste once or twice with oil and keep turning the skewers until all are evenly cooked.
8. Take out and serve this delicious Seekh Kababs with mint chutney.

Chicken Korma

 Ingredients -

Chicken - 1/2 kg
Onion thinly sliced - 2 large
Yogurt - 1 cup fresh and thick
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Bay leaf - 2
Green cardamom - 4 crushed
Cloves - 5-6
Black pepper - 1/2 tsp
Black cumin (shahjeera) - 1/2 tsp
Coriander powder - 2 teaspoon full
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Oil - 5-6 tbsp + for frying
Coriander leaves chopped - for garnishing

Method -

1. Heat oil in a deep and heavy bottomed karahi. Fry the onions until it is golden brown and crispy, remove and let it cool.
2. Grind the onion to a fine paste in a grinder, add the yogurt and again run the mixer grinder just to mix both thoroughly. Keep it aside.
3. Remove extra oil from the karahi and reheat it, add bay leaf,  black pepper, crushed cardamom, cloves, black cumin and fry for a minute.
4. Add the chicken and fry it until it turns golden, add the ginger and garlic paste and fry it further for a minute.
5. Add coriander powder, chilli powder, garam masala, salt and mix it stirring it frequently for few minutes, if necessary sprinkle some water.
6. Add half of the yogurt-onion mix in the karahi and mix it nicely, then add the remaining half and fry it blending all thoroughly.
7. Add little water if gravy is needed, cook on a low heat until chicken is done.
8. Garnish it with coriander leaves and serve it with naan or pulao.

Hyderabadi Chicken Curry

Ingredients -
Chicken - 1/2 kg
Onions finely chopped - 4
Ginger paste - 1 tsp
Garlic paste - 2 tsp
Khus khus (Poppy seeds) - 2 tsp (soak for 1 hour and grind it to a fine paste)
Coconut freshly ground - 1/2 cup
Garam masala powder - 1 tsp
Red chilli powder - 1 tsp
Tomato blanched and pureed - 2
Oil - 5-6 tbsp
Warm water - 2 cup
Curry leaves - 6-7
Salt - to taste

For dry grind - coarsely ground

Green cardamom - 2
Black cardamom - 1
Cinnamon - 1 inch
black cumin - 1/2 tsp
Cumin seeds - 2 tsp
Bay leaf - 1

Method -

1. Take oil in a deep and heavy bottomed karahi.
2. Put curry leaves and all the coarsely ground dry masala in it.
3. Add onions and fry it until golden.
4. Put ginger- garlic paste and fry until it changes colour.
5. Put khus khus and fry for 5 minutes, add ground coconut and fry until brown.
6. Put red chilli powder and tomato puree, saute for a while.
7. Add chicken and fry till oil separates and the masala has turned to a pure golden colour.
8. Put garam masala, salt and water and cook  on a slow flame till the chicken is tender.
9. Garnish it with coriander leaves and serve it with rice, rumali roti or naan.