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Fried mackerels
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Chicken curry | Chicken seyal | Chicken curry mughlai wali

Chicken curry
Ingredients: - 500 grams chicken, 1 cup grated coconut, 2 onions, 4 green chillies, 1 tablespoon
ginger garlic paste, 1 teaspoon garam masala (hot spice mix), 1 pinch turmeric, teaspoon red
chilly powder, 1 tablespoon oil and salt to taste.
Preparation time : - 30 minutes

Serves : - 2

HOW TO PREPARE: - Finely chop the onion. Grind two green chillies to a paste and finely chop
the rest. Now put the chicken in a big bowl and make slits in all the pieces on all sides. Now put

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the ginger garlic paste, green chilly paste and the turmeric and mix it up well and let it marinate
for two hours at least. In a small frying pan pour a little oil and roast the grated coconut. Let it
cool and then put it in a blender with half the onions and make a fine paste. Now take a pan and
pour the oil and bring to heat. When the oil is very hot add the remaining chopped onions and
saut till golden brown. Put in the remaining green chillies, garam masala, red chilly powder and
saut till the raw smell of the spices leaves. Now add the marinated chicken and fry for three
minutes or till the chicken is brown on all sides. Add the coconut paste and salt to taste. Mix well
and add water according to the desired level of thickness. Let it boil, cover, simmer and cook for
25 minutes or till the chicken is nice and soft. Garnish with fresh coriander leaves and serve.

Chicken seyal

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Ingredients : - 500 grams chicken, cup finely chopped coriander, mint, spinach and dill
leaves(all together should be half a cup), teaspoon cumin powder, teaspoon coriander
powder, teaspoon red chilly powder, 2 green chillies, 1 tablespoon curd(yoghurt), teaspoon
tamarind paste. tablespoon ginger finely chopped, 2 tomatoes, 1 pinch turmeric, 2 medium
onions, 1 tablespoon oil and salt to taste.
Preparation time : - 30 minutes

Serves : - 2

HOW TO PREPARE : - Grate the onions and finely chop the tomatoes and keep it aside. Now take
a pan and heat the oil. When the oil is very hot add all the ingredients. Start with the onions and
keep stirring well. Cover with a light lid, simmer and cook for 30 minutes or till the chicken is
done. Ensure that all the water has evaporated and its dry gravy. Garnish with coriander and
serve.

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Chicken curry mughlai wali

Ingredients : - 500 grams chicken, 1 tablespoon curd(yoghurt), 2 cloves, 1 cardamom, inch
cinnamon, teaspoon red chilly powder, teaspoon black peppercorns, teaspoon blade of
mace, teaspoon nutmeg grated, 1 tablespoon poppy seeds and cumin seeds roasted, 2 red
chillies, 1 tablespoon cashew nuts chopped and soaked in a little water, teaspoon turmeric, 1
bay leaf, teaspoon garam masala (hot spice mix), 2 medium sized onions, 1 tablespoon ghee
and salt to taste.
Preparation time : - 30 minutes

Serves : - 2

HOW TO PREPARE : - Finely chop the onions and fry a portion of it in a little oil till its golden
brown. Let it cool. Take a blender and put the roasted poppy seeds, cumin seeds, cloves,
cardamom, cinnamon, red chilly powder, black peppercorns, blade of mace, nutmeg, cashew nuts,
red chillies, turmeric, fried onions and blend to make a fine paste. Now take the chicken and make
slits on all sides of each piece and put it in a big bowl. Then pour the yoghurt and the freshly

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ground paste and mix it up well and let it marinate for at least four hours in the refrigerator. In a
pan heat the ghee. When it begins bubbling add the bay leaves and saut briefly. Then add the
remaining onions and saut till golden brown. Add the chicken, marinade, garam masala and salt
to taste. Cover and cook on a low flame for 25 minutes or till the chicken is done. Garnish with
coriander and butter flakes and serve.

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