Ragi Rotti and Mangalorean style chicken curry/kori gasi/ ghashi

Healthy Ragi rotti with a delectable mangalorean kori gasi/ ghashi .This dish is spiced up with a unique and aromatic roasted spices, the coconut milk  gives a slight sweetness and the slow cooked chicken that just melts in your mouth, is out of this world.  Trust me when I say you will hum in joy once you make and taste this chicken curry.

 

Ingredients For kori gasi/ chicken curry

For the masala paste:

1. 1 tsp coconut oil
2. 3 tsp coriander
3.  6-7 fenugreek seeds
4. 1/2 tsp fennel seeds
5. 8 pieces of pepper corn
6. 1 tsp mustard seeds
7. 2 tsp cumin seeds
8. 10 red chillies
9. 2 cups grated coconut
10. 2 sliced onions
11. 10 cloves of garlic,crushed 
12. 1/2 tsp Turmeric powder

 

For the main dish:

1. 2 Tbsp coconut oil
2. 2 sliced onions
3. 1-2 spring curry leaves
4. 2 chopped tomatoes
5. 800 gm curry-cut chicken
6. Salt to taste
7. 1 marble sized ball of tamarind,soaked in warm water. 
8. 1 cup coconut milk

1.  
   
   
   Method

•  Heat oil in pan. Add coriander seeds, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast them.
• Now add grated coconut, turmeric powder, onions and garlic.Saute till the onion turn light brown.
• Then add water and grind them together to smooth paste. The masala is ready.
• Heat oil in pan. Add sliced onions, curry leaves and saute the onions till it turns light pink or translucent.
• Then add chopped tomatoes, curry cut chicken, prepared masala paste, salt, tamarind paste and coconut milk. Mix it well.
• Cover the pan and cook for about 20 minutes.Kori ghashi/gasi is ready to eat.

Nilgiri Style Chicken curry

Nilgiri style Chicken curry is a delicious curry bursting with flavors.It  is cooked in typical south indian style.I got this amazing recipe from FoodFood TV channel  has featured on cook smart. I saved this post in the draft for a rainy day.These kind of foods will help us enjoy the monsoon in the best possible way. ... The chill which the rain brings is best complemented with hot, tangy, spicy curry.

Ingredients

For main dish;

1. 1kg-Chicken on Bone cut into medium sized pieces on bone  

2. 
   

   3-Onions Finely chopped

3. 6 tablespoons-Yogurt 

4. 2 tablespoons-Oil

5.  4-5-Cloves

6. 1 tablespoon-Ginger-garlic paste 

7. 1/4 teaspoon-Turmeric powder 

8. 1 teaspoon-Coriander powder 

9. Salt to taste

10. A few thin strips of red capsicum for garnishing

11. A few thin strips of ginger for garnishing

For paste;

1. Spinach blanched 1 medium bunch

2. 1/2 bunch-Fresh mint leaves roughly chopped

3. 1/2 bunch-Fresh coriander leaves roughly chopped 

4. 10-Green chillies roughly chopped

5.  1 teaspoon-Fennel seeds (saunf)

6. 1 cup-Scraped fresh coconut 

Method :

• For the paste, put spinach, mint leaves, coriander leaves, green chillies, fennel seeds and coconut with a little water in a mixer jar and grind to a fine paste.

• 
  

  Heat oil in a deep non-stick pan, add cloves and onions and sauté for a minute. Add ginger-garlic paste, turmeric powder, coriander powder, chicken and salt and mix well. Cover and cook for 10-15 minutes.

• Add the ground paste and mix well.

• Add yogurt and mix well. Cover and cook on medium heat for 10 minutes.

• Transfer into a serving bowl and serve hot garnished with red capsicum(here i have used fresh red chillies) and ginger strips.

MYSORE STYLE KOLI SARU/CHICKEN CURRY

Mysore koli saru

Mysore Koli Saaru is a dish high on spices and chilly with some coconut and poppy seeds, tastes really fabulous.I otherwise call this red chicken curry for its brilliant red gravy.Chicken curry is well flavoured with spices.It can be prepared very easily.It is specially served with "Ragi mudde" a traditional a staple food of Mysore. If you love spicy dishes, you should definitely give this a try, here is Mysore Koli Saaru Recipe.

Mysore koli saru

Ingredients (serves 5-6 People)

1. 1 kg-Chicken (Curry cut)
2. Turmeric powder
3. Salt to taste
4. 2tbsp ghee

For the Masala: 

1. 3 tbsp-Poppy seeds (khus khus)
2. 2 cups-freshly grated coconut 
3. 1tbsp-Roasted gram/putane
4. 3-4 Green cardaomon
5. 10-Cloves
6. 2(1inch) pieces -Cinnamon
7. 10-Black pepper corns
8. 2-Onion,sliced
9. 10 Garlic cloves
10. 2 tbsp Dhania powder – 
11. 1tbsp Red chilli powder – 
12. Salt to taste
13. 1tbsp Ghee/clarified butter

Method:

• Marinate the chicken with salt and turmeric powder for about 30-50 mins.
• Add 1tbsp ghee to a pan and roast sliced onion,garlic  poppy seeds, black pepper corn, cloves, cinnamon and green cardamom on a low flame till onion turns to light brown in colour.Once done take it on to a plate.
• In the Same fan add  the grated coconut and fry till lightly brown. Remove coconut and add them to the blender along with roasted dry spices and grind into a smooth paste with 2-3 cups of water.
• Add the remaining Ghee in a kadai,add marinated chicken and saute for 5 minutes.
• Add the ground masala, dhania powder, red chilli powder and salt and fry for about 2 min,cover and cook till it is done.
• Garnish with dhania leaves, if you like.
• Serve hot with rice or ragi mudde

Spring chicken roast

Never-fail recipe for cooking chicken breasts with the bone still on. It's cheaper than buying boneless, in my opinion tastier, and just as quick and easy! And if you prefer, You can leave the skin on the breasts, as you wish, but I think it’s important that the bone be left in. This is just my preference (I think it boosts flavour) but bear in mind that this is a pretty easy-going recipe, and you could use thigh fillets if that’s easier.
Try this recipe ... it's delicious--subtly flavoured and nourishing with lots of fresh herbs...along with this chicken roast ,keeping with the spring theme,you can serve some stir fried half a dozen diced new potatoes with the peas,coloured bell pepper and cauliflower.

Ingredients for the chicken roast:

1. 3-Chikcen breast halves 
2. Butter for Roasting

Ingredients For the herb paste:

1. 1 bunch spring onion ( 3-4) (only the green part), chopped
2. 3 springs of mint  leaves, chopped
3. 1/4 cup Coriander leaves/cilantro ,chopped
4. 10 cloves garlic, peels and crushed
5. 10 cashew nuts
6. 150 ml extra virgin olive oil or any vegetable oil
7.  Salt to Taste
8. 2tsp Lemon juice
9. 5 Green chillies (optional)
10. 1tsp pepper powder

Method:

1. Heat a frying pan over medium heat and toast cashew nuts lightly for 2 minutes.
2. Place all the ingredients in a food processor and blend to a purée (don’t over blend).
3. Either use immediately or store in a jar in the fridge.
4. Wash and pat the chicken dry..
5. Smear the paste all over the meat.
6. Rub it nicely and refrigerate overnight.
7. Heat the cast-iron or heavy nonstick skillet over high heat until hot but not smoking.add the butter and when the butter is foaming, Place the chicken breasts in skillet and cook  for 2 minutes.
8.  Reduce heat to medium-high; continue cooking, occasionally rearranging chicken breasts and flip the pieces so to evenly roast on both the sides, roast until fat renders and golden brown, about 12 minutes.
9. Serve hot with stir fried veggies.

Tip-- Use apple cider vinegar to deglaze the pan you used on the stove to make sauce! just pour in cider vinegar till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.

FREEZE NOTE:
Cook and cool the chicken as above, then freeze in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.

Chef Miraj-Ul-Haque style Teekha Murgh

This is the sort of dish that can set your mouth on fire, make your heart beat faster. The punchy flavours of curry leaves, ginger, garlic,pepper and chillies and all the ingredients that make a happy Indian dish.

Source: Foodiestan/Food.ndtv.com

Ingredients:

1. 1kg chicken,cut into medium sized pieces 
2. 75 ml mustard oil
3. 1 tsp onion seeds/nigella seeds  (kalonjee)
4. 1 tsp fennel seeds (saunf)
5. 2 Tbsp garlic, chopped
6. 200 gm onion, chopped
7. 150 gm tomatoes, chopped
8. 1 tsp ginger, chopped
9. 2-3 green chillies
10. 1 Tbsp tomato paste
11. 1 Tbsp red chilli powder
12. 1 tsp black pepper, crushed
13. 1 tsp cumin powder, roasted
14. Salt to taste
15. 1 pinch black salt
16. 20 gm fresh coriander
17. 10 gm mint
18. 2 Tbsp curry leaves 

Method:

• Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.
• Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish. 
• Meanwhile, fry curry leaves and crush them and keep aside.
• Add the boneless chicken cubes, tomato paste and stir for a while till oil comes on top. 
• Now add the dry spices one by one from ingredients No11-15*and mix well.
• Cook on a low flame, with a lid on top for about 10 minutes or till tender.
• Add the crushed curry leaves and mix well. 
• Serve the dish garnished with fresh coriander and mint.
• Serve hot with roti or pulkas.

Easy and quick Spicy honey glazed chicken wings

Here's a yummy, inexpensive, weekend dish – get some chicken wings, remove the skin and marinated them overnight with a little soy sauce, vinegar and spices, the longer they marinate the better.You can easily adjust the heat to suit your family's taste and you also can use any part of the chicken you wish, but we love eating wings in my house. 

Ingredients :

1. 10 chicken wings
2. 1tsp Garlic paste 
3. 1/2tsp Ginger paste
4. 1tsp light soy sauce
5. Salt to taste.

FOR THE SAUCE

1. 1tsp dark soy sauce
2. 1tbsp apple cider vinegar
3. 3 cloves garlic, minced
4. 1 teaspoon oyster sauce
5. 1 teaspoon ginger powder
6. 1 teaspoon ground pepper
7. 2 tsp Red chilly paste* or sauce ( i really prefer freshly home made red chilly paste)
8. 3tsp Corn flour/starch .
9. 1/4 cup honey

• Method:

1. Season wings  with ground  garlic and ginger. Place in a large ziplock bag or container and add the soy sauce,salt and marinate overnight (the longer the better).
2. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic,ginger powder, pepper, red chilly paste or red chilly sauce.
3. Heat oil in a grilling pan,add in marinated wings and fry for 5- 6 mins on high heat.. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 9-10 mins .
4. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker.  Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
5. Serve immediately.

* chilly paste:

• 100g dried red chilli, cut (with scissors) and soaked in hot water for about 20 minutes.
• Drain the chillies and grind in a blender/food processor with enough white or palm vinegar to get a smooth paste. You can also add little salt.
• Heat the 100 ml oil in a deep wok or saucepan, then fry the chilli paste on medium heat initially for about 5 minutes until fragrant.
• Let cool and store in a clean jar in the fridge, lasts up to a month. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.

Fiery Hot Egg Drop Soup

Hot and sour Egg drop soup

 

When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are My family favorites during the snowy time of year.I just love the clean flavors of this fiery hot soup, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgence .The real secret to its great flavor is the tamarind paste. Don't worry if you don't like tamarind paste,vinegar is an easy substitute

resh mushrooms, tofu, herbs and tomatoes make up the bulk of it - but the secret to its great flavor is the tamarind paste. Don't worry if you don't stock tamarind paste, lime juice is an easy substitute. - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives/spring onions and fresh coriander and as many chilly paste as you handle. If you are a seafood person,substitute with prawns or shrimp.The nice thing about this recipe, besides being healthy and good for you - is that is quite easy and fast to make. And it's a great soup to have if you are feeling under the weather.

Hot and sour egg drop soup

Prep time:  10 minutes

Cook time: 15 minutes

Total time:  25 minutes

I love the clean flavors of this Vietnamese soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Ingredients:

1. ½ onion- diced (1 cup)
2. 1 tablespoon vegetable or olive oil
3. 3-4 cloves garlic chopped
4. 1 cup shredded chicken breasts,cooked of course
5. 4 well ripened tomatoes- finely chopped
   
6. 1 tsp sugar
7.  salt to taste
8. ½ tsp fresh cracked pepper
9. 4 cups vegetable or chicken stock
10. 1 teaspoon soy sauce  
11. 1tbsp tamarind paste or 1tsp of vinegar
12. 2 tbsp chopped coriander
13. 2tbsp chopped chives/spring onion greens 
14. 1tsp Chilly paste
15. 1tsp Chilly sauce

Hot and Sour Vietnamese Soup with Tamarind Ingredients:

• ½ onion- diced (1 cup)
• 1 tablespoon vegetable or olive oil
• 3-4 cloves garlic chopped
• 2 Cups sliced mushrooms (shiitakes or cremini)
• 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
• 1 tsp sugar
• 1 tsp kosher salt plus more to taste
• ½ tsp fresh cracked pepper
• 4 cups vegetable or chicken stock
• 1 teaspoon soy sauce ( if using veggie stock) 
• 8 oz firm tofu, cut into ¾ inch cubes
• 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
• ¼   Cup chopped cilantro
• ¼ C chopped chives or scallions
• Chili flakes or Aleppo pepper to taste

- See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

• In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. 
• Turn heat to medium, add garlic, and shredded chicken breast. Saute for about 3-4 more minutes. Add chilly paste. tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
• Add stock, soy sauce and tamarind paste or vinegar. Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
•  In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture or you can use metal strainer,just strain the egg mixture into the soup,keep stirring the soup. Egg should cook immediately. Once the eggs have been dropped,boil 2 minutes and serve hot.

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Kashmiri Dum Murgh

Kashmiri style a delicious chicken gravy!!Though a little time consuming,but worth trying specially for this new year and see how you will be appreciated...!!

Ingredients 

For marination

1. 1 kg chicken
2. Juice of 1 lemon
3. salt to taste
4. 1 tsp turmeric
5. 1 tsp ginger garlic paste
6. 1 tsp green chilli paste

 For  gravy

1. 1/2 cup curd
2. 1/2 cup brown onion paste ( about 3-4 onion fried and ground to paste with little curd)
3. 2 tsp ginger garlic paste
4. 3-4 tsp Kashmiri red chilli powder
5. 1 tsp turmeric powder
6. wheat dough to seal the pot.
7. 1/2 bunch of coriander
8. salt to taste

For masala to grind

1. 4-5 cloves
2. 1 1/2 inch cinnamon
3. A pinch of nutmeg powder
4. 1 stand of mace
5. 2-3 Cardamom/ elachi
6. 1 tsp black cumin/shahi jeera
7. 1/2 tsp poppy seeds
8. 4-5 cashew nuts
9. 2 tsp Fennel seeds
10. A pinch of asafoetida
11. Dry ginger powder

other ingredients

Directions

1. Marinate the chicken with the above mentioned ingredients at least for an hour.
2. Grind all the masala ingredients to smooth paste and keep aside
3. Heat a thick bottomed pot and add 1tbsp of oil.
4. Add the fried onion paste,ginger garlic paste and the remaining curd ,saute for a minute.
5. Add the marinated chicken and toss well and then add the ground paste along with turmeric and red chilli powder and salt and cook on high till oil separates.
6. At this stage pour in some water and cook further till chicken is well mixed with the gravy and cook for about 10 minutes till the chicken is half cooked.
7. Now its time to give a Dum. For that you need to cover the pot with a tight fitting lid and seal it with roti dough or else you can use aluminum foil.
8. Now place this pot on a thick bottomed pan or Tava and put on medium flame and cook for another 20 minutes.
9. Serve hot with rice or roti

Kolhapuri style Chicken Paandra Rassa ( White chicken curry)

 

Kolhapuri cuisine is famous nationwide and is easily available in all of Maharashtra.Curries are not just tempting but lip smacking & delicious too. These dishes are full of flavors and spices. Some people (who are not from Maharashtra) find kolhapuri food a little hot and spicy but this is a truly marata style curry to suit everybody`s palate with coconut ,cashew,poppy seeds & spices, very mild but rich & creamy.

Pandra rassa/white curry is mild mutton soup/ curry prepared  by using white coconut milk and hot spices with very little chilly or without chilly.you will find strong aromas of spices as well as garlic and ginger in abundance. Pandhara Rassa is served along with the main course as accompaniments.

 

Ingredients:

1. 1kg Chicken,cut into medium sized pieces
2.  2-3 bay leaves
3.  salt to taste
4. 3-4 green chillies ,slit 
5. 3tbsp oil or ghee

For the 1st paste* :

1. 2 Onion,sliced
2. 10 cloves
3. 3-4 pieces of cinnamon
4. 10-12 pepper corns ( you can also use white pepper powder)
5.  4  green chillies
6. 1tsp Saunf/fennel seeds
7. a small piece of Nutmeg
8. 3 Green cardamoms
9. 1tbsp Poppy seeds /Khus Khus
10. 2-3 tsp white sesame seeds/safed til
11. 10 cashew nuts
12. 2inch Ginger
13. 15 Garlic cloves

For the 2nd paste*:
1 Coconut,medium sized,freshly grated
2 liter warm water

Method:

• Soak Poppy seeds,sesame seeds and cashew nut in a bowl of warm water for about 10-15 minutes.
• Now grind 1st paste* ingredients to smooth paste with soaked poppy seeds with very little water .
• Extract coconut milk by grinding grated coconut with warm water ,then strain it using a metal  strainer or a muslin cloth.you'll get thick coconut milk.
• Now Repeat this twice and you will get thin coconut milk.You can use this thin coconut milk when cooking the chicken.
• Heat oil in a heavy bottomed sauce pan or handi,add bay leaves and stir for a couple of seconds.
• Add  1st paste* and fry till oil comes on top or till the raw smell goes off.
• Mix chicken pieces with the fried masala till chicken pieces are well coated with the masala.
• Now its time to add thin coconut milk to the chicken and stir it well,cover and cook on medium flame for 10- 15 minutes
• When the chicken is almost cooked add the thick coconut milk and bring it to boil along with the slit green chillies.Now bring this Pandra(white) rassa to a boil,about 6-7 minutes,turn off the heat.
• Garnish with coriander leaves(optional) and serve hot with puri or pulka

Hyderabadi style Dum Pukth Murgh

Dum PUkth Murgh/Hyderabadi style

  

Enjoy this deliciously rich and tasty Hyderabadi slow cooked Chicken curry using Dum method.
This is very late recap of my Eid ul Fitr (almost 5 days late), perhaps appropriately so. This year  instead of mutton i have cooked this chicken masala for a change.
 ‘Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the cuisines..

Ingredients for the main dish:

1. 500 gms chicken (breast pieces or leg pieces) 
2. ½ tsp turmeric powder
3. ¾ tsp green chilies.chopped
4. ¾ tsp chicken masala Powder *
5. ¾ tsp salt
6. ¾ cup curd
7. 1 tsp lemon juice
8. 2 units green cardamom
9. 3 pieces of cinnamon 
10. 1 bunch green coriander leaves
11. 2tsp Kasoori methi ,crushed
12. 2 fried onion
13. 2 tsp ginger garlic paste
14. 1 tbsp oil 
15. A little bit of kneaded wheat dough for seal the edges of the pan ( roti dough)

Ingredients for chicken masala Powder:

1. 2tbsp Coriander seeds
2. 1tsp Jeera/cumin
3. 3-4 pieces of cinnamon
4. 1 big cardamom
5. 2 green cardamom
6. 1 small piece of mace
7. 1tbsp Saunf/fennel
8. 1Star anise
9. 1tsp Poppy seed
10. 1tsp Black Pepper corns
11. 4-5 Guntur chillies/ Hot Dried red chillies 
12. 10-12 cashew nuts 

Star anise

1-2

Black cardamom

6

Black peppercorns

2 1/2 teaspoons

Cinnamon

10 1 inch stick

Cloves

1 tablespoon

Green cardamom

4 grams

Mace

1 blade

Coriander seeds

4 tablespoons

Cumin seeds

3 tablespoons

Nutmeg grated

1 teaspoon

Salt

1/2 teaspoon

- See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf

Star anise

1-2

Black cardamom

6

Black peppercorns

2 1/2 teaspoons

Cinnamon

10 1 inch stick

Cloves

1 tablespoon

Green cardamom

4 grams

Mace

1 blade

Coriander seeds

4 tablespoons

Cumin seeds

3 tablespoons

Nutmeg grated

1 teaspoon

Salt

1/2 teaspoon

- See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf

 METHOD
 chicken Masala Powder*

• Take a pan and lightly roast all the spices together except cashew nuts on the low flame.
• Let it cool and grind to a fine powder with the cashew nuts.
  

 Main dish

Marinated chicken

• Make a marinade by adding curd, turmeric powder, green chilies, chicken masala*, salt, lemon juice, green cardamom,cinnamon kasuri methi and ginger garlic paste in a bowl.
• Then add the chicken to this marinade and allow it to rest for about 20 minutes to 1 hour.
• Now transfer this marinated chicken to a heavy bottomed handi/sauce pan,and cover it with a lid. Now use the wheat dough and seal it nicely so that steam do not escape.
• Cook in a low flame for 25-30 minutes.
• Garnish it with chopped coriander leaves and serve hot with Naan/rotis /chapati