Chicken cut into small pieces 1 medium

Ginger-garlic paste 2 tsp

Coarsely ground pepper corns 2 tsp

White pepper powder 1 tsp

Oil 3 tbsp

Water 1/2 cup

Lemon juice 2 tbsp

Green chilies, slit length wise 3

Salt to taste

Make a paste with ginger-garlic paste, salt, black pepper and white pepper powder. Apply this paste on the chicken pieces and leave for 1 hour. Heat oil in a pan and add the chicken pieces. Stir-fry for 10-15 minutes. Lower the heat and add the green chilies and water. Simmer until the chicken is tender. Add lemon juice and serve hot.

Chicken, boneless 300 gms

Green chilies 12

Oil 75gms

Dried coconut, grated 25 gms

Poppy seeds 20 gms

Garam masala 2 tsp

Fresh yogurt 1 cup

Fresh cream 1/4 cup

Onions, finely chopped 2-3

Ginger-garlic paste 1 tsp

Few coriander leaves, chopped

Turmeric 1/4 tsp

Chili powder 1/2 tsp

Salt to taste

Mix the grated coconut, poppy seeds and grind to a fine paste by adding little water. Keep it aside.

Heat 3-4 tbsp of oil in a pan and fry the finely chopped onions until brown. Then add ginger-garlic paste, ground coconut paste, turmeric, chili powder and fry for few more minutes.

Now add fresh cream, yogurt and mix well. Boil until the mixture thickens to a gravy and remove from heat. Keep it aside.

Heat the remaining oil in another pan and fry the whole green chilies until they splutter. Then add chicken pieces, stir well and cook until the pieces are tender.

Add the above prepared gravy to the chicken pieces along with salt and garam masala powder. Cook for another 5-10 minutes, sprinkle chopped coriander leaves and remove.

Serve hot with roti or plain rice.

Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces)

Salt

Fresh grated coconut- 2 cups

Medium onion- 2 (chopped)

Grated ginger- 1inch piece

Garlic- 4 cloves (crushed)

Mustard seeds- 1/4 tsp

Fenugreek seeds- 1/8 tsp

Dried red chilies- 6

Coriander seeds- 2 tsp

Cumin seeds- 1/2 tsp

Cinnamon- 1 piece

Cloves- 2

Black peppercorns- 1/8 tsp

Turmeric powder- 1/2 tsp

Tamarind paste- 2 tsp

Curry leaves- 10

Oil- 5 tablespoons

Soak 1 cup of the grated coconut in 1 cup of warm water for 30 minutes and grind it in a blender. Strain and reserve the liquid. Then add 2 cups of water to the same coconut and grind. Strain and reserve the liquid separately.

Heat 1 tablespoon of oil in a pan and fry the remaining grated coconut for 5 minutes over low heat. Remove and keep aside.

Add another tablespoon of oil in the same pan and fry the red chilies, cinnamon, cloves, coriander, cumin, mustard, fenugreek, peppercorns & turmeric for 1 minute.

Grind these fried spices with fried coconut, tamarind & half of the chopped onions in 1/2 cup of second part of the coconut milk. Grind it into a smooth paste.

Heat oil in a large pan and fry the remaining onions until golden and add the ground spice paste with little water and fry for 3 minutes. Then add the chicken pieces and fry for few more minutes. After that add the second part of coconut milk and salt. Add 1 cup of water. Cook over low heat, until the chicken is 3/4 cooked. Then add the first part of the coconut milk and curry leaves and boil for 5 minutes. Serve hot.