1.Fry the chopped onions in ghee till they turn golden brown in colour.
2.Now add the chicken cubes, ginger garlic paste, turmeric powder, chili powder and mix well.
3.Cook further and when the chicken is nicely browned add the chopped tomatoes, green chilies and cook for
another 5 minutes.
4.Next add the salt, water and bring to a boil.
5.Lastly, add the chopped coriander leaves, vinegar, sugar and simmer on a low flame for 5 minutes.
6.Remove the gravy from the heat and keep aside.
7.Soak the potato straws in cold water, then after some time drain and dry them.
8.Fry the potatoes in ghee till light brown in colour.
9.Before remoing sprinkle a little salt water on the straws.
10.As soon as the spluttering stops, drain and remove.
11.Now serve the chicken gravy with fried potato straws.

1.Mix all the ingredients except the chicken, the bread crumbs and butter.
2.Cut the chicken breasts into half and wipe dry.
3.Add the chicken pieces to the cream marinade and keep in the fridge.
4.Next day roll each chicken piece in bread crumbs, lay flat on a baking dish in a single layer.
5.Spread half the butter over the chicken and bake in a moderate oven until the chicken is done.
6.Then spoon the rest of the butter and bake for another 10 minutes.
7.Serve hot.

1.Skin the chicken and cut it into 10-12 pieces and make two cuts in each piece.
2.Squeeze the lemon juice, chili powder, black pepper and salt on the chicken pieces mix well and keep aside for 2
hours.
3.Heat the ghee, fry onions, garlic and ginger for 3 minutes.
4.Then add the cumin, coriander and turmeric and stir well and cook further for 2 minutes.
5.Now add the chicken pieces, green chilies and fry the pieces till they change colour.
6.Then add the bay leaves and water and bring to a boil and simmer for 35-40 mins.
7.Sprinkle in the garam masala, turn well and continue to cook further for 10 minutes until the chicken is tender.