Ingredients:?
?
? kg.? Chicken
1 tsp Turmeric powder
3/4 Inch ginger
1 tsp Ground coriander
6 Curry leaves
2 Onions
2 Garlic pods
2 teaspoon pepperpowder
2 tbsp oil
3/4 Cup chopped tomatoes
Salt to taste
?
?
Method:
Chop the chicken into pieces.?
Fry chopped onions, ginger and garlic in the vegetable oil.?
Add remaining spices and fry for a few minutes.?
Add tomato pieces and salt. Fry for another 5 minutes.?
Add chicken pieces and mix well to coat them with the gravy.?
Put the lid and simmer the contents for about half an hour.?
The mixture would turn almost dry. Occasionally add a little water if required.?
Chettinad chicken roast is ready to serve.

KHATTA MURG

Ingredients:
chicken – 1 kg
tamarind – marble size
groundnut oil – 4 tsp
mustard seeds – 1/2 tsp
large onions, chopped – 3
medium tomatoes, chopped – 3
ginger paste – 1 tsp
turmeric – 1/4 tsp
salt – to taste
spring curry leaves – 1

Roast and rind to a powder:
whoel dry chillies – 8
coriander seeds – 2 tbsp
fenugreek seeds – 1/2 tsp
cumin seeds – 1/2 tsp
curry leaves – 5-6

Method:
Cut the chicken in small pieces. Soak the tamarind in 1/2 cup of hot water for 1 hour. Strain the pulp.
Heat the oil in a degchi. Season with the mustard seeds and add the onions. When the onions start to pick up brown spots, add the tomatoes and ginger paste. Stir fry till the tomatoes soften. Now, add the chicken and turmeric. Cook for 5 minutes over a medium heat.
Put 3 cups of hot water, the ground masala and salt. Stir well; cook, covered till done. Add the strained tamarind pulp. Cook over a low heat till the oil floats on top.
Garnish with the curry leaves and serve with rice.

Ingredients:
Chicken-tender (washed & cleaned) – 1/2
Rice (washed) – 11/2 cups
Warer – 12 cups
Spring onions (chopped) -1-2
Salt – to taste
Pepper – to taste
Ajinomoto – pinchful

Method: Cover the chicken with water and bring to a boil. Simmer for about 2112 hours until tender. Drain and reserve the stock.
Debone the chicken and sprinkle with salt. Cook thE rice in the reserved chicken stock on a low flame unti: tender. Add chicken. Also add the remaining ingredient1 along with seasoning. Serve hot.

Ingredients
broiler chkken, cut into medium sized pieces – 1 kg.
jeera or basmati rice – 1/2 kg.
3/4 cup refined oil
Whole spices: 1 stick cinnamon,
2 cardamoms,
2 cloves.
medium sized onion. sliced – 2
garlic ginger paste – 1 tbs.
1 small bunch coriander leaves, chopped
10 mint leaves, chopped
chilli powder – 2 tsp.
turmeric powder – 1/2 tsp.
2 green chillies. slit
1/2 large lime
salt – to cook chicken – 2 1/2 tsp.
salt – to cook rice -1 tbs. -
3/4 cup water

Method:
1. Heat the oil in a pressure cooker. Add whole
spices, then the sliced onions, fry lightly for a minute.
2. Add garlic ginger paste, fry for 1 minute.
3. Add chopped coriander and mint leaves, fry for
a minute.
4. Add chilli powder, turmeric powder, slit green
chillies and lime juice. Stir and fry for 1 minute.
5. Add chicken, 2 1/2 tsp. salt and 3/4 cup of water. Stir well, close the cooker and cook chicken fur;) minutes.
6. In the meanwhile, cook rice as ordinary rice, \vlth 1 tbs. salt. When 3/4 cooked, strain the rice.
To assemble the Pallav:
1. Put one layer of rice, then one layer of chicken and curry. Repeat this.
2. Keep on high flame for 3 minutes & on low
name for 15 to 20 minutes till rice IS done.

Ingredients
jeera sambar – 1/2 kg
rice cooked vvith – 1 tbs.
salt – 1 kg.
broiler chicken, with skin cut into medium sized pieces
Masalas ground to a paste:
large stick cinnamon -1
cardamoms – 2
doves – 2
medium sized onions – 2 together
green chillies – 10 ground
ginger -1 1/2 inch to a
medium sized pods of garlic – 2 paste
medium sized bunch -1
coriander leaves
mint leaves – 5 stalks
coconut -1/4
turmeric powder -1/4 tsp
cup water – 3/4
salt – 2 tsp.
lime – 1
small bunch mint leaves, chopped – 1

Method:
1. Heat 1/2 cup oil in a pressure cooker. Add all ground masalas, fry for 3 minutes, stirring well.
2. Add turmeric powder, raw chicken pieces, 3/4 cup water and 2 tsp. salt. Close the cooker and cook for 4 minutes.
3. In the meantime, cook jeera rice, as usual as white rice, with 1 tbs. salt. When almost cooked, strain the rice.
4. Put the rice into the pressure cooker and mix it into the chicken curry.
5. Squeeze lime juice and add a little more salt, if required.
6. Close lid and put on slow flame for 10 minutes.
7. Garnish with chopped mint leaves.

Ingredients
jeera sambar rice – 1/2 kg
cooked as usual till just done with – 1 tbs. salt.
When rice is strained smear – 1 tbs.
oil and keep aside to cool.

Vegetables
fresh peas – 50 gms
beans chopped – 50 gms
carrots chopped – 50 gms
1 medium sized capsicum chopped
cooked with – 1/4 tsp
salt – 3 tbs water
oil -1/2 cup
onion, chopped – 1 medium sized
garlic ginger paste – 1 tsp
soya sauce – 1 I/2 tsp
chilli sauce – 1 tsp
white or black pepper powder – 1 tsp
tomato sauce – 1 tsp
salt – 2 tsp
stalks of spring onion – 8
shredded chicken – 1/2 cup of cooked,
ajinomoto – 2 pinches

Method
1. Cook vegetables, that is, peas, beans, carrots, adding capsicum last. Add 1/4 tsp. salt & 3 tbs. Water. Keep cooked vegetables aside.
2. Heat a large kadai with oil. Add chopped onions, garlic ginger paste, fry for 2 minutes lightly.
3. Add the cooked vegetables, stir well. Add soya
sauce, chilli sauce, tomato sauce and stir well.
4. Add the cooked rice ahd stir well till it is mixed well.
5. Sprinkle 2 tsp. salt. Stir well & add chopped spring onions, shredded chicken and ajinomoto. Toss well for 1 minute and serve hot.
Goes well with chilli sauce.

KUNDAN BIRIANI
Ingredients:
For the rice:
basmati rice – 500 gm
turmeric – 1/4 tsp
salt – to taste
few threads of saffron soaked in 1/4 cup of milk
bay leaves – 4
onion sliced – 1
powdered garam masala – 1 tsp
curd – 1/3 cup

For the chicken:
chicken – 750 gm
cut in regular pieces
onions, ground – 4
garlic paste – 1 tsp
ginger paste – 1 tbsp
1 tsp roughly powdered garam masala
curd – 1/2 cup
tomatoes, chopped – 2
salt – to taste
ghee – 1/3 cup

For the garnishing:
almonds – 25
cashewnuts – 20
sultanas – 20
silver leaf as needed
hardboiled eggs, sliced – 4

For the makhani gravy:
onions, finely chopped – 2
butter – 50 gm
blanched, peeled, deseeded and chopped tomatoes – 500 gm
salt – to taste
kashmiri chilli powder – 1 tbsp
ginger juliennes coriander leaves, silver leaf for garnishing.

Method:
Rice: Soak the rice for half an hour. Boil in water in which turmeric and salt are added. Strain, when 3/4 done. Sprinkle the saffron over the strained rice. Keep aside.
Chicken: Cook all the ingredients together till three fourths done in very little water. Dry away excess liquid, if any. Add the ghee and fry the chicken well.
Garnishing: Boil the almonds for 2 minutes. Peel. Let dry for 10 minutes. Break the almonds and cashewnuts in halves. Wrap these alongwith the sultanas in silver leaf. Reserve. (You may dry these in the sun and keep in an air tight container for days. Use to garnish any sweet or savoury dish).
The Finale: Take a heavy bottomed degchi. Heat the ghee in it and season with the bay leaves. Fry the onions till golden. Spread the rice over it and sprinkle the garam masala.
Top with the chicken pieces and dot with the unbeaten curd. Place the nuts on it. Seal the pan with the atta dough and put on dum. Keep a heavy tawa underneath, cook over a low heat for 30 minutes. Serve with the gravy.
Gravy: Heat the butter in a skillet and add the onions and fry till golden. Add all the ingredients except ginger and coriander leave. Cook over a moderate heat till the tomatoes are soft. Keep stirring and pressing with a ladle so that the tomatoes are mixed. Add a little hot water, if needed. This should be a thick gravy.
Garnish with leaf, ginger julienne and coriander leaves.

MURG YAKHNI PULAO
Ingredients:
chicken breasts – 4
chicken legs – 4
chicken thighs – 4
1 It chicken stock,
salt – to taste
large onion, chopped. – 1
Groundnut oil for frying onions
large onions, evenly sliced – 3
basmati rice – 500 gm
ghee – 2 tbsp
kabab chini – 10
star anise – 2
peppercorns – 10
black cardamoms – 4
bay leaves – 4
curd – 1 cup
kewra water – 2 tbsp
ginger paste – 1 tbsp

Tie in a muslin:
whole dry chillies – 2
gram dal – 1 tbsp
bay leaves – 2
coriander seeds – 1 tbsp
stick cinnamon – 2.5 cm
cloves – 4
green cardamoms – 4
peppercorns – 5
black cardamoms – 4
ginger, grated – 2 cm

Method:
Crush all the masalas slightly and tie in the muslin. Pressure cook the chicken pieces with the stock, 1 tsp salt, the masala bundle, chopped onion for 10 minutes. Let the cooker cool on its own. Take out the chicken pieces. Squeeze the muslin to extract the flavour and discard. Reserve the stock.
Heat enough oil in a karahi and fry the sliced onions, stirring well, till golden. Remove excess oil on a piece of paper. Crush the onions when cool and crisp.
Soak the rice for half an hour. Drain and let dry for 10 minutes.
Heat the ghee in the pressure cooker. Season with the whole spices. When they turn a shade darker, about one minute, add the rice and fry well.
Once the rice acquires a parched look, add the curd ginger paste and browned onion, mixed together. Stir till the rice is well coated. Put in the chicken pieces and stir carefully a few times.
Add the hot stock, powdered garam masala and kewra water. Close the cooker. Reduce the heat just as the cooker is about to reach maximum pressure. Cook for 4 minutes.
Turn off the heat, but let the cooker sit on the gas oven till needed. Fluff up with a fork and serve with a raita. The whole spices may be removed at the time of serving, if desired.

Variation: 1 large chicken, cut into pieces may be used instead of individual cuts.