Chicken – 1 kg


Small onion – 1

Cloves – 25

Cardamom – 4

Cinnamon – 1 1/2 inch piece

Poppy seeds – 1/2 tbsp

Ginger – 2 inch piece

Garlic – 12 or ginger garlic paste 1 1/2 tbsp

Star anise – 1

Coriander seeds – 1 tbsp

Cumin seeds – 1/2 tsp

Fennel seeds – 1/4 tsp

Cashew nuts – 15

Grind all the above ingredients into a fine paste using little water.

Water – 1/2 cup

Red chilli powder – 4 tbsp

Salt to taste

A generous pinch of turmeric


Oil – 1/2 cup

Crushed garlic – 8

Cumin seeds -1/2 tsp

Broken red chillies – 10

Curry leaves few

Finely chopped onions – 3

A pinch of salt

Green chillies – 6

Turmeric powder – 1/4 tsp

Finely chopped coriander leaves for garnishing


  • Wash the chicken and put it in the pressure cooker. Grind all the masala ingredients to a fine paste using little water.
  • Transfer the masala paste into the chicken. Add salt, red chilli powder, turmeric powder and 1/2 cup of water. Mix well.
  • Pressure cook the chicken for 3 to 4 whistles and turn off the flame. Wait for the pressure to release naturally. Keep it aside.
  • Heat oil in a wide pan. Add all the talimpu ingredients one by one. Fry till the curry leaves turn crisp and aromatic.
  • Add sliced onions, turmeric powder and a pinch of salt. Cover and cook on medium flame till the onions light golden brown.
  • Now add the cooked chicken along with any left over gravy and cook on high flame.
  • Let the water evaporate. Mix well and adjust seasoning. Roast the chicken on medium flame for 5 to 6 minutes.
  • Scrape the sides and bottom of the pan now and then. When the chicken turns light brown in colour, add finely chopped coriander and mix throughly.
  • Fry for another 2 to 3 minutes. Check out the seasonings. Switch off the flame and serve hot.




Bone less chicken – 1/2 kg cut into cubes

Ginger garlic paste – 1 tbsp

Finely chopped green chilli – 2

Ghee or oil

Cloves – 6

Cardamom- 3

Cinnamon- 1/2 inch piece

Onion paste- 1/ 4 cup ( 3 tbsp)

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Salt to taste

Chopped coriander to garnish

Cardamon powder- 1/2 tsp( only seeds)(optional)


Grated coconut – 1 tsp

Cashew nuts – 15

Poppy seed – 2 tbsp


  1. Wash the boneless chicken cubes. Marinate with ginger garlic paste and green chillies. Mix well keep it aside.
  2. Heat a pan with oil or ghee. Add cloves, cinnamon and Cardamom. Fry for one to 2 minutes.
  3. Add onion paste fry on low flame till raw smell goes.
  4. Add marinated chicken to the onion paste. Fry on high flame for about 5to 6 minutes .
  5. Add turmeric powder,salt and chilli powder. Cover and cook for 3 to 4 minutes on medium flame.
  6. Add grinded masala paste add 1/2 cup of water . Cover and cook till chicken becomes tender.
  7. Lastly add chopped coriander leaves and Cardamom powder. Mix well .
  8. Goes well with biryani rice and roti’s.
  • suggestions

Adjust seasoning.



Bone less chicken cubes – 500 gms ( 1/2 kg ) small size

Corn flour – 1/4 cup

Maida – 1/2 cup

Salt to taste

Red chilli powder – 1/2 tsp

Black pepper powder- 1/2 tsp

Soya sauce – 1 tsp

Egg white – 1(optional)

Water as required to prepare smooth batter.

Oil for deep frying.


Oil – 3 tbsp

Medium size onion finely chopped- 2

Finely chopped garlic – 2 tbsp

Finely chopped ginger – 1 1/2 tbsp

Finely chopped green chillies-2

Capsicum-1 cubed

Onion-  1  (diced )

Tomato ketchup- 1/4 cup

Red chilli sauce- 2 tsp

Salt to taste

Vinegar – 3 tbsp

Soya sauce – 2 tsp

Spring onion finely chopped- optional


  1. In a large bowl mix together maida,corn flour,salt , red chilli powder,black pepper , egg white and soy sauce. Give a good mix.
  2. Now add little water and mix well. Make a smooth batter. The batter should be of dropping consistency.
  3. Dip each chicken piece into the batter. Coat them well and deep fry.
  4. Flip over and fry till they turn light golden brown and crispy.
  5. Drain the fried chicken on a kitchen paper towel to remove execess oil.
  6. In a large kadai, add 3 tbsp of oil. Add chopped onion and saute for a minute.
  7. Now add chopped ginger and garlic. Saute for a minute, add green chilles, capsicum and diced onion.
  8. Fry for 1 to 2 minutes in high flame. Add tomato ketchup, red chilli sauce and salt to taste
  9. Add soya sauce and vinegar ,give a good stir and cook for minute.
  10. Now add the deep fried chicken and give a good stir and cook for a minute.
  11. Coat the chicken pieces well with sauce. Serve hot .
  12. Garnish with spring onion.


Serve hot. Adjust seasoning. You can also add yolk of the egg.



Chicken – 1/2 kg

Chopped onion-3

Coriander powder- 2 tsp

Red chilli powder – 2 tbsp

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1 tbsp

Pulav masala or garam masala -1 tsp

Curd -1/2 cup

Salt as required

Green chilles-6

Oil as required

Curry leaves -10 n0

Coriander leaves to garnish


Clean the chicken well and cut into medium sized pieces.

Take a large bowl. Add chicken, red chilli powder, coriander, powder,ginger garlic paste,curd,pulav masala or garam masala ,salt and mix it well.

Let it marinate for 30 minutes. Heat a frying pan and add 3 to 4 tbsp of oil. Add chopped onions and green chillies

Fry till the onions is 3/4 cooked. Now add the marinated chicken pieces to the frying pan and mix well.

Sprinkle some water and allow the chicken to cook .Cook on the medium heat for 10 minutes with lid.

Take off the lid , add curry leaves and cook till the water dries and chicken is perfectly cooked. Garnish with coriander leaves.


  1. Make sure the chicken is fried well.
  2. Adjust seasonings.







Basmathi rice – 1 cup

Cloves – 2

cinnamon – 1/2 inch piece

Cardamon – 3

Water – 2 cups

Chicken boneless – 1/2 kg washed ,cut into 1 inch cubes

Cumin seeds -1/2 tsp

Curry leaves -few

Medium sized onions -2 finely chopped

Green chilles – 4 sliced

turmeric  -1/2 tsp

Red chilles powder – 1 tbsp

Pulav masala or garam masala – 1/2 tbsp

Salt to taste

Finely chopped coriander – 1tbsp

Oil – 2 tbsp


     Wash rice and cook with lavang ,cinnamon, cardamon along with 2 cups of water. When rice is cooked spread it in a large tray to cool, and keep it aside.

 Heat oil in a large kadai and add cumin seeds and curry leaves and  fry for a second. After this add chopped onions , green chilles , turmeric and salt and  fry till onions turn light brown colour.

     Add red chilli powder , pulav masala or garam masala and fry for 1 to 2 minutes then add washed chicken and mix well . Cover and cook until the chicken is cooked .

  Make sure the chicken is cooked properly. Add water if necessary . Add boiled rice to the chicken masala and mix well .Uncover the pan, increase the heat to high and mix well. Adjust seasoning .

Remove from heat and add finely chopped coriander . Serve with raitha .

Suggestions – Same procedure can be used to cook kheema pulao.Image



Chicken – 1/2 kg

Cloves – 2

Cardamon – 2

Cinnamon – small piece

Onions – 2 small ,sliced

Green chilles – 5 sliced

Ginger garlic paste – 1/2 tsp

Turemeric – 1/2 tsp

Red chilli powder – 1 tsp

Oil – 4 tbsp

Salt to taste

Palak finely chopped – 3 cups

For paste

Cloves – 10

Cardamon – 2

Cinnamon -1 inch piece

Grated cocounut – 1 tbsp

Cashewnuts – 6

Ginger – 1/2 inch piece

Garlic – 10

Onion – small


Wash palak and boil for 2 to 3 minutes. After this, strain and grind it to puree and keep aside. Grind all the masalas into paste, using little water. Make sure to grind it to a fine paste.

Heat 4 tbsp of oil in a pressure pan and add whole spices . Now add sliced onions and fry for 4 to 5 minutes. Add salt, turmeric and ginger garlic paste and fry till onions turn golden brown.

Add chicken pieces and fry for another 5 minutes on medium flame.  Add masala paste fry till the raw smell goes and add red chilli powder and mix well and fry for 2 minutes.  Add1/2 cup of water.

When it starts bubbling close the lid and pressure cook for 2 whistles . Allow the steam to escape before opening the lid.

Then add palak puree and mix well.

Cook on low flame till oil seperates. Serve hot .

Suggestions – Goes well with naan and roti.Image



 Chicken – 1 kg [ medium size pieces ]
Ginger garlic paste – 2 tbsp
Turmeric -1/2 tsp
Red chilli powder -4tbsp
Pulav masala -1 tsp
Water – 1 cup
Salt to taste


Oil – 6 tbsp
Cumin seeds -1 tsp
Curry leaves -few
Ginger -1 inch piece [ crushed ]
Onion paste – 1/4 cup
Pulav masala – 1 tsp
Coriander powder -1 tsp
Chopped coriander leaves  – 2 tbsp


Clean chicken by washing  it in enough water and strain and keep aside.Mix all the ingredients in a pan and cook till the water has almost evaporated and the chicken turns soft.
Heat oil in a cooking vessel ,add cumin seeds ,curry leaves,ginger,onion paste one by one and fry for 1 to 2 minutes .Add the cooked chicken along with any left over gravy and cook on high heat for 2 minutes.
Reduce flame to medium and sprinkle the pulav masala powder and coriander powder and fry for 5 to 10 minutes until chicken becomes golden in colour.
Garnish with coriander leaves .
Sugesstions  – Before taking off the stove ,check the taste and accordingly add salt , pulav masala and give a final mix.
 Notes – Recipe of onion paste already given in the blog.Image



chicken – 1 kg

ginger garlic paste – 2 tbsp

pepper powder – 2 tbsp [ freshly grounded ]

pulav masala – 1/2 tsp

green chilles – 10 slited

turemeric – 1/4 tsp

red chilli powder- 1/4 tsp

salt to taste

oil – 4 tbsp

water -1 1/2 cups

curry leaves – few leaves


  1. Wash the chicken properly ,and in that add ginger garlic paste, pepper powder, turmeric, salt and marinate for half an hour.
  2. Take  a kadai , add the marinated chicken and water and let it boil for 5 minutes.
  3. Keep covered , and cook on low flame till the water evaporates .
  4. Make sure the chicken is perfectly cooked.
  5. Take a large kadai , add the remaining oil, curry leaves ,green chilles , boiled chicken and pulav masala, and fry for about 10-15 min in a medium flame until it turns into brown colour.
  6. That’s it!!! pepper chicken is ready!! ( an ideal recipe for children)Image



Chicken – 1 Kg

Ginger garlic paste – 2 Tbsp

Red chilli powder – 4 Tsp

Turmeric – 1/2 Tsp

Garam masala – 3 Tsp

Big onions sliced – 4

Sliced Green chillies – 4

Salt to taste

Oil – 3/4 cup

Cumin seeds – 1 Tsp

Red chilli – 3

Curry leaves – 2 strips


1. Wash the chicken properly.

2. Add salt, turmeric powder, red chilli powder, ginger garlic paste and 1 1/2 Tsp of garam masala .

3. In this add 2 cups of water and mix well. Put this Kadai on the stove.

4. Heat it till it starts boiling. After it starts boiling put it on medium flame and cover it with a lid.

5. After 5 min remove the lid  and leave it like that till all the water dries.

6. Take a broad vessel. Add oil. Put cumin seeds, red chillies and curry leaves.

7. Then add green chillies and onions. After the onions get brown in color add the boiled chicken and the rest of the garam masala and fry for 15 min till it gets nice brown color.

8. Serve it on a serving plate with hot rice.