Ginger Garlic Chicken

Ingredients:
1 chicken (about a kg or less) cut into small pieces
2 tbsp corn flour
1/4 cup (60 g) oil
1 large onion-sliced finely
2 tbsp grated ginger
10 cloves garlic-finely chopped

Sauce ingredients to be mixed together
2 tsp soya sauce
1/2 cup water
1 tbsp vinegar
1/4 cup tomato puree
1 tsp salt or to taste
1/4 tsp powdered black pepper
1 tsp corn flour

Method:
Wash chicken pieces and wipe dry. Put these and corn flour into a paper or plastic bag and shake well to coat chicken well. Remove the coated pieces, dust off the excess flour and keep aside.

Heat oil in a wok/kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through. Drain well and keep aside.

In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.

Add chicken, turn around a few times, and then add the mixed sauce ingredients. Stir-fry till the sauce thickens a bit.

Transfer chicken to a serving dish, garnish with spring onions and serve.

Murgh Do Piaza

Ingredients:
1 kg chicken-skinned and cut into 8 pieces
1/4 cup ghee
1 tbsp cumin (zeera) seeds
1 bay leaf (tej patta)
4 whole peppercorns
4 cloves
1/2 tsp fenugreek (methi) seeds-roasted and powdered
1 tsp fennel seeds (saunf)- roasted and powdered
1 tsp ginger paste
1 tsp garlic paste
1 cup grated onions
1/2 cup yoghurt
1 tsp garam masala
salt to taste
1/2 tsp turmeric
1 tbsp coriander powder
1 tsp chilli powder
2-3 green chillies-slit
2 cups onions-sliced a little thick
2 tbsp chopped coriander leaves-to garnish



Method: Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds. When the seeds begin to splutter, add the garlic and ginger paste and the onions. Saute over high heat till brown.
Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.
Cook till fat separates. Add the garam masala, salt, turmeric, coriander and chilli powder.
Keeping the heat high, add the chicken pieces and stir till they look a little opaque and are coated with the masala. Lower the heat, uncover and simmer for about 10 minutes. Add the green chillies and sliced onions. Continue cooking over low heat, till the chicken is cooked through and fat separates. Takes 10-15 minutes. The onions should be crunchy.

Serve hot, garnished with chopped coriander leaves.

Chicken Sagoti / Xacuti

Ingredients:
Marinade
1 kg chicken
1/4 tsp turmeric powder
1 tsp salt

Paste-1 for marinade
2 inches of ginger
10 flakes garlic
1/2 bunch coriander
5 green chillies

For paste -2 of Sagoti Masala
1tsp groundnut oil
2 sliced onions
2 green chillies
1 pc of 1 inch ginger
5 flakes garlic
1 grated large coconut
1/2 bunch of coriander

For paste-3 of Sagoti Masala
2 inches cinnamon
3 peeled cardamoms (seeds of three cardamoms)
1 tsp aniseed
1 tsp black pepper
1 tbsp poppy seeds
1 tbsp coriander seeds
8-10 Kashmiri red chillies
1 star anise
1 maize flower
1/4 piece nutmeg (Jaiphal)
1/4 inch turmeric

For Finishing
2 tsp groundnut oil
2 sliced onions
2 slit green chillies
1/4 cup water

Method:
Add salt and turmeric powder to curry-cut chicken.
Add paste-1 of ginger, garlic, coriander, chillies and marinate for half an hour.

To make paste 2: Heat oil in pan and saute sliced onions, green chillies, ginger, and garlic for 3 minutes.
Add 1 grated coconut and saute for another 5-7 minutes. Once onions are crispy, keep aside.

To make paste 3: On a dry pan separately roast cinnamon, cardamom, aniseed, black pepper, poppy seeds, coriander seeds, Kashmiri red chillies,star anise, maize flower, Nutmeg, and turmeric.

Make Sagoti masala by grinding together paste 2 and 3.

For the final preparation, heat oil in pan and add onions and green chillies. After 1 minute add the marinated chicken pieces. After 2 minutes add Sagoti masala and water. Cook for 10 minutes.

Serve hot with bread or rice.