(can be substituted by mutton or cottage cheese)

3 lbs. chicken pieces skinned

5 cloves garlic, minced

2 large onions, minced

2 large tomatoes, crushed

1 inch piece ginger, minced

4 tablespoon milk

4 bunches spinach, washed & chopped

2 tablespoon butter

1/2 teaspoon cayenne pepper

1 teaspoon coriander powder

1/2 teaspoon turmeric

2 big cardamom pods

2 cloves

7 tablespoon oil

1 teaspoon garam masala

1/2 teaspoon salt

Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside. Put the spinach in a deep pan, add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.

Heat the remaining oil and add ginger, garlic and onions until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Sprinkle with one tablespoon water. Cook for 10 minutes on low heat. Add chicken and milk. Simmer until the chicken is tender. Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter and cover until ready to serve.

Chicken- 2 Lbs. (wash & cut into pieces)

Fresh green peas- 1/4 cup

Carrot- 1 (cut into thin strips)

Small baby potatoes- 7

Onions- 2 (chopped)

Grated ginger- 1 inch piece

Garlic- 4 cloves (chopped)

Green chilies- 3

Coconut milk- 1 1/2 cups

Cinnamon- 1 piece

Bay leaves- 2

Cloves- 2

Black peppercorns- 1 tsp

Turmeric powder- 1/2 tsp

Garam masala powder- 1/4 tsp

Mustard seeds- 1/2 tsp

Ghee- 2 tablespoons

Oil- 2 tablespoons

A bunch of curry leaves

Salt

Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste. Wash the potatoes. Add salt and turmeric powder & boil them with skin. Then peel of the skin and cut into halves.

Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt. Cover the pan and cook for 5 minutes. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.

2 lbs. boneless chicken breast

1/4 cup yogurt

3 t. minced ginger

3 t. crushed garlic

1/4 t. white pepper

1/4 t. cumin powder

1/4 t. mace

1/4 t. nutmeg

1/4 t. green cardamom powder

1/4 t. chili powder

1/4 t. turmeric

3 T. lemon juice

4 T. vegetable oil

Melted margarine (for basting) 

5 oz. tomato paste

10 oz. tomato puree

2 lbs. tomatoes, chopped

2 t. ginger paste

2 t. garlic paste

2 t. green chilies

1 T. red chili powder

2 t. cloves

8 green cardamoms

salt to taste

3 T. butter

2/3 cup cream

1 t. fenugreek

2 t. ginger, julienned

honey to taste

Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.  

While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.