Chicken Karrahi
Ingredients
One chicken
Tw tomatoes
Half to 3/4 tsp cumin seeds,
A few green chillies slit and seeds removed
Red chilli powder
Salt to taste, 11/2″ thin small pieces, ginger
Method
Heat oil, remove from fire, and add zeera. Cut ginger pieces and add in. Fry the chicken pieces adding in half the tomatoes. Keep on low flame until gravy is dry, then add in the rest of the tomatoes which are finely cut, and also the slit green chillies. Heat little oil, put in some cumin seeds along with the chicken. Keep on low flame. Serve with coriander leaves and sour limes. Another way is to boil the chicken or any meat with ginger or garlic. Fry in little oil and remove from pan. Fry slit green chillies, some cumin, red chilli powder and salt. Put in the fried chicken with its masala. Fry for some time. Serve with lemon.
Chicken Tikka
Ingredients
One chicken
Three to four cloves garlic
A small papaya
Two red chillies
Salt to taste
Ten very small white onions
Four to six firm medium sized tomatoes
Thirty grammes ginger
Two green chillies
Thirty grammes onion
One hundred and 15 grammes curd
Oil for basting
Method
Cut chicken into two inch cubes. Grind ginger, garlic, green chillies, onions and red chillies. Mix with curd, salt and small pieces of papaya to taste and marinate the chicken in the above mixture, leaving it for about two hours. Put on the skewer. Brush with oil and cook on a tawa until done, turning it often to grill evenly.
Brown Chicken Stew
Ingredients
3/4 pounds of mixed vegetables (potatoes, carrots, peas, cauliflower and small onions
A medium size chicken
A fairly large onion
One to two ounces of ghee or fat
Half an ounce of cinnamon, cloves, cardamom and whole pepper
A dessert spoon of flour
Salt to taste
Method
Cut the chicken. Take out the feathers but not the skin. Cut it into pieces from the joints. Skin should not be taken out. Cut the onion into small slices and fry until brown. Add flour and then chicken. Pour some water until the meat gets filled with water. Add spice and let it cook. Cut the vegetables ie carrots into rings and potatoes into bigger rings. Onions should be kept whole. When the meat is half-cooked, add vegetables. Vegetables should be drained for five minutes, before they are put. Vegetables take 20 minutes. Add salt to taste. When the meat gets soft, take the pan off fire.