Shahi Reshmi Murg

Shahi Reshmi Murg or chicken in creamy milky white gravy .It is a mildly taste  yet flavourful gravy..This chicken made with  cashew,magaz,Poppy seeds ,  milk and cream which makes it creamy and delectable.

-----------------------------------------------------------
Cook Time - 40 mins
Serve - 4
------------------------------------------------------------
 Ingredients : ----

Chicken  - 700 gms

Onion - 1 , thinly sliced

Ginger + garlic paste - 1 tbsp

Milk - 1 cup

Milk powder- 3-4  tbsp

Coriander powder- 1 tsp

Black pepper  -1 tsp

Shahi garam masala- 1 tsp

Fresh cream - 3-4 tbsp

Ghee - 1 tbsp

Cashew nuts - 1 tbsp

Magaz - 1 tbsp

Kewra water  - 1 tsp

Rose water - 2 tsp

Salt as required

Ingredients for shahi Garam Masala:---

Mace / javitri - 1/4 tsp

Nutmeg / jaifal - 1/3 tsp

Shahjeera / black cumin- 1/2 tsp

Black cardamom- 1

Green cardamom- 3-4

Cloves - 4-5

Cinnamon- 1/2 inch stick

Black pepper- 1/2 tsp

Star anise - 1/4 tsp

Dry roast everything till fragrant then make powder..keep it in a air tight container.

Method  :--
--------------

Wash chicken properly..

Soak cashew nuts,magaz and poppy seeds in warm Water for 20 mins. Then put in blender and blende till smooth.

Dry roast all whole spices under shahi garam masala and grinde to a powder.

Take 1 cup milk. Make it warm then add milk powder and stir well to dissolve milk powder...keep aside.

Now heat a kadai with 1 and 1/2 tbsp ghee and 1tbsp oil.

Then add bay leaf , 1/2 stick cinnamon, 2 green cardamom, 3 Cloves.

Once you get a nice aroma,add sliced onion .fry till translucent .

Then add ginger garlic paste and stir it for a minute..

Now Add chicken,Salt to taste 1/2Tsp black pepper , coriander powder and cashew magaz poppy seeds paste..sprinkle some water..stir it for 3-4 mins or till oil leaves.

Then add a cup of milk and milk powder mixture ....give a nice stir..once the gravy starts to bubbling. Turn down flame and simmering it for 20 - 25 mins or till chicken cooked well.

When chicken become tender, add shahi garam masala , cream,rose water , kewra water and kasuri methi .give nice stir to mix well

Check seasoning..keep gravy as per your desire consistency..

Serve shahi Malai murg with Roti/paratha / naan etc.

Palak Chicken | saagwala Murg | Spinach Chicken

Palak chicken | Saagwala Murg | chicken with spinach is delicious yet healthy dish in Indian cuisine..Spinach is full of Iron and fibre as well as chicken is also good source of protein..Here chicken cooked with spinach to make the more delicious and nutrious..

Ingredients :--

Chicken - 600 gms

Spinach | Palak - 1 bunch

Curd - 3 tbsp

Onion - 1 chopped

Ginger + Green chili paste - 1 tsp

Garclic paste - 2 tsp

Salt as required

Sugar - 1/2 tsp

Turmeric powder- 1/2 tsp

Chili powder- 1 /2 tsp

Cumin powder- 1/2 tsp

Coriander powder- 1 tsp

Bay leaves- 2

Cinnamon- 1/2 inch stick

Cardamom- 2-3

Cloves - 2-3

Garam masala- 1 tsp

Kasuri methi - 1 tsp

Fresh cream - 2-3  tbsp

Method  :----

Washed spinach properly to make sure there has no dirt..

Then chopped spinach roughly and then blunch it for 3-4 mintues.. Then drain water .let it little cool..

Now put blunch spinach in a blender to make spinach puree..keep aside

Heat a pan with 3 tbsp oil .add bay leaves , cinnamon,cloves and cardamom..

Once you get a nice aroma of whole spices then add chopped onion..saute it till light brown..

Now add ginger garlic and green chili paste..stir it for 1mintue..

Now add chicken ..stirring it for 2-3 mins on high flame.

Meanwhile take a bowl add curd and all dry spices(except gararam masala) along with salt as required and sugar..mix well everything..

Add this curd mixture into the chicken..give a nice stir to mix well everything..

Stirring it for few minutes until oil leaves side of the pan.

Then add 1/2 cup water..bring to bubble then turn down flame ,cover pan and cook till chicken done well..

After chicken get tender add spinach pure e..mix well to the chicken..

Now cook spinach chicken uncovered for 5-6 mins.

Then add garam masala, kasuri methi and cream ..give a nice stir to mix well..

Check seasoning...keep gravy as per your desire consistency..

Ready delicious and healthy palak chicken ..server it with roti ,naan ,paratha or Rice..

NOTE:--- IF U WANT TO RETAIN THE GREEN COLOUR OF SPINACH INTACT.DO NOT COVER KADAI AFTER ADDING SPINACH IN KADAI.

Restaurant style butter chicken at home

Butter chicken/murg makhni is a very popular and famous non vegetarian delicacy from Punjab/north India.

RESTAURANT STYLE BUTTER CHICKEN AT HOME..

INGREDIENTS:-----

FOR chicken Marination

Chicken- 500 gms
Yogurt - 3 tbsp
Ginger n garlic paste  - 2tsp
Kashmiri chili powder  - 1 tsp
Turmeric powder  - 1/4 tsp
Garam masala  - 1tsp
Mustard oil  - 1 tsp
Salt as required

For makhni gravy

Onion  - 2 ,roughly chopped
Tomatoes  - 2 ,roughly chopped
Ginger paste  - 1 tsp
Garlic chopped  - 5-6
Cashew nuts- 5-6
Magaz or melon seeds - 1 tbsp
Whole kashimiri red chili  - 4-5
Cinnamon  - 1/2 inch stick
Cloves  - 3-4
Green cardamom  - 2-3
Salt and sugar

ME:---

Marinate chicken with marinate Ingredients for 6- 7 hrs

Then stick chicken in skewers..heat a tawa with 1 tsp oil..place all chicken skewers in tawa..cook chicken both sides till soft and brown spots apper...then turn off gas..let it cool little. Then torn the tikkas with your hand.

Now heat a pan with 1 tsp oil .add all makhni gravy ingredients one by one..mix everything and stir it for 2-3 mins..then add 1/2 cup water..bring  bubble..simmer gas and cover it for 4-5 mins or till soft everything ..
 When everything get soft..let it cool little. Then put in a blender and blend till smooth.

Now heat a pan with with 1 tbsp oil and 1 tbsp butter..add bay leaf...then add 1 tsp kashimiri chili powder ,1/2 tsp turmeric and 1tsp coriander powder...mix well everything
  Then add makhni gravy. Mix well everything..cover it for  4-5 minutes.then add mawa. Mix well into the gravy..add 1/2 cup water ..give a good stir...again cover it for 3-4 mins..Then add cooked chicken tikka s..give a good mix..then add 2 tbsp  cream and 1 tsp crush kasuri methi...mix well..
Check seasoning..if required,adjust seasoning.....Ready restaurant style Butter chicken OR Murg Makhni.

For full video👇 recipe

https://youtu.be/-dJfX6Fg9Ew

Don't forget to subscribe my channel for new recipes n video 👇
https://www.youtube.com/channel/UClKduznItn2mGsgi3iIo48w

Follow me on facebook 👇
https://www.facebook.com/Panchabyanjan-858704877584861/

Kolhapuri Kombadi Tambda Rassa/ kolhapuri chicken curry

Kombadi Tambda Rassa is spicy fiery hot chicken curry from kolhapur in Maharashtra. Kombadi =chicken,Tambda = Red colour,Rassa - medium thick gravy.. its a lip smacking chicken curry cooked in a coconut based spicy red  gravy.
Kolhapuri cuisine is famous for its spiciness and fiery hot red gravy, they used loads of spices and chillies in their dishes.

Cook Time- 30 mins
Serve- 3
------------------------------

------------------------------


Ingredients:--

For Marinating 

Chicken  - 1 kg
Turmeric  powder  - 1tsp
Coriander powder  - 1tsp
Salt as required

First spice paste  :--

Onion  - 1 thinly sliced
Ginger- 1/2 inch
Garlic - 8
Cumin seeds- 2tsp
Seasame seeds  - 1tbsp
Green  chili  - 1-2
Coriander leaves- one handful

Kolhapuri  Masala Ingredients  :--


Onion  - 2 , large, sliced
Ginger - 1 inch
Garlic  - 12 - 15
Coriander seeds- 4 tbsp
Cumin seeds- 2tbsp
Fennel seeds  - 2tsp
Star anise  1
Green cardamom  -5
Black cardamom  -2
Cinnamon  - 1 inch stick
Cloves- 6-7
Shahjeera or caraway seeds- 1tsp
Black pepper corns- 1tsp
Dry coconut- 3/4 cup
Poppy seeds- 2tbsp
White seasame seeds - 2tbsp
Stone flower or dagad ful- 1tsp
Nagkesar  or cobra s saffron- 1/2 tsp
Dry red chili- 8
 Dry bedgi or kashmiri red chili  - 12



Method:--

Wash chicken properly and dry it.then marinate with  coriander, turmeric and salt for 1 hr or so.

First spice paste:---

Then heat a pan with 1tsp oil. Add sliced onion fry till light brown..take out from pan.

Then add cumin seeds. Roast till fragrant. Then add sesame seeds .roast till light brown.then add chopped coconut or desiccated coconut,roast till light brown...Take out from pan.

In a blender put brown onion,ginger , garlic,green chili and coriander leaves , blend till smooth.

Then add roasted cumin seeds ,sesame seeds and coconut .add little water and blend till smooth. Keep aside.

Kolhapuri Masala:--

Heat a pan with 2tbsp oil. Add sliced onion fry till brown. Then add ginger and garlic .fry it for a minute..take out from the pan.

In the same pan add all Ingredients under kolhapuri masala. Roast all Ingredients till light brown and fragrant.

Now in a grinder put fried onion ginger and garlic. Grind till smooth. Then add all roasted spices ,grind to powder then add all roasted chillies and grind everything till powder.

Ready kolhapuri masala..you can store it for 15 days.

Chicken Rassa :---

Now heat a pan with 2-3 tbsp oil ..add sliced onion.fry till light brown.

Then add marinated chicken. Stir it for 2-3 mins.then add first made spice paste..stirrng to coat chicken with masala

Then add 2 tbsp kolhapuri masala powder..stir well to mix masala with chicken..stir till oil leaves.

Then add a cup of water.give a nice stir..once the gravy starts to bubbling. Turn down flame and simmering it for 20 -25 mins or till chicken cooked well.

Check seasoning..keep gravy as per your desire consistency..but remember chicken rassa should be in medium thick runny gravy.

Ready kolhapuri kombadi Tambda Rassa. Serve it with steam rice/ Roti/ bhakri or whatever you like..

Note :--- If you won't get stone flower and Nagkesar in your area then omit these spices and make your kolhapuri masala. 

Chicken chaap

Chicken chaap is a very famous dish in kolkata .In any reknowed mughlai restaurants in kolkata you found this lip smacking chicken chaap..It is a rich and spicy mughlai dish..chicken chaap is unique for its distinct flavour and texture...Nowdays we all are health conscious but i must say only for a one time you should try chicken chaap .its absolutely a bliss..I have here made restaurant style chicken chaap..Try this recipe in your kitchen ..

Cook Time-- 20 mins
Preparation time - 8 hrs minimum
Serve- 4
-----------------------------------------------------

Ingredients:---

Chicken- big pieces of leg and breast
Onion paste of 2 medium size onion
Ginger paste- 1tsp
Garlic paste-1tsp
Curd - 5tbsp
Ghee - 3tbsp
Turmeric powder- 1tsp
Chilli powder- 1tsp
Cumin powder- 1tsp
Coriander powder- 1tsp
Poppy seeds- 1 tbsp
Cashew nuts- 8-10
Magaz / melon seeds  -1tbsp
Chaap masla- 1 1/2 tbsp
Salt as required
Sugar - 1tsp
Grated mawa / milk powder- 3tbsp
Rose Water- 2tsp
Kewra water- 1 1/2 tsp

Chaap Masla Ingredients-

Green cardamom- 4
Black cardamom- 2
Cinnamon- 1 inch stick
Cloves- 5
Jaifol/nutmeg- 1/2 tsp
Jaitri / Mace - 1/2 tsp
Caraway seeds/ shahjeera- 1tsp
Kabab chini- 5
Black pepper corns- 1tsp
White pepper- 1tsp
Cumin seeds- 1tsp
Coriander seeds- 1tsp

Method:---

Wash chicken properly and dry it.

Soak poppy seeds,cashew nuts and melon seeds in warm Water for 30 mins..then put in blender and blend till smooth.

Take all chaap masla ingredients in a grinder and grind to a fine powder.

Now a take a bowl..add poppy seeds +cashew +melon seeds paste ,curd , Onion paste,ginger garlic paste, salt to taste,Sugar, Turmeric ,chili,Cumin ,Coriander powder,Chaap masala , sattu or roasted besan ,grated mawa or milk powder rose water and kewra water...

Mix all Ingredients till smooth .then add chicken pieces and marinate with masala very well..

Then keep the marinated chicken inside the fridge for overnight or 8 -12 hrs.

Now heat a broad pan with ghee and 1 tbsp oil..add the marinated chicken inside the pan along with marination..

Cook in low to medium heat for 20 -25 mins or till the chicken cooked well..

Stirring chicken in between the time for preventing the gravy stick to the bottom of the pan..

Gravy should be little dry and oily...check seasoning..

Ready restaurant style chicken chaap..serve chicken chaap with naan/paratha/Roti or whatever you like..

Kolkata chicken Biriyani

After I left my home town I missed Biryani like any other Bengali. Whenever I went to visit  my hometown kolkata and definitely try kolkata famous biryani from Siraj ,arsalan and aminia.. I am lucky that these three famous biryani outlet just few minutes distance from my kolkata home..My hubby is a die-heart fan of kolkata biryani but we live in Pune ,here we didn't get kolkata style biryani..so I have no option to other than learnt kolkata style biryani and make it at home..almost once in a month I have to make biryani and my biryani loving family enjoy it .
 There is a large variety of biryani in India and I found each one has different taste and flavour. As a bengali I love kolkata biryani most..

-----------------------------------------------------------------------
Cook Time- 1 hr 
Serve - 5
--------------------------------------------------------
Ingredients:--

Rice - 500gms
Chicken- 700 gsm
Potatoes - 2 , cut into two pieces 
Onion - 3 large
Ginger paste - 1 tbsp 
Garlic paste- 1 tbsp
Curd - 1/2 cup
Turmeric- 1/2 tsp 
Chili powder- 1/2 tsp 
Coriander powder- 1tsp 
Cumin powder- 1tsp 
Biryani masla - 1-2 tbsp
Salt to taste 
Bay leaves- 2
Cinnamon- 1/2 inch stick 
Green cardamom- 2
Cloves- 3-4
Rose Water- 3-4 tsp 
Kewra water- 2 tsp
Milk - 1 cup
Saffron - 1 tsp

Biryani masala:-
-----------------------
Coriander seeds - 2tsp
Cumin seeds- 1tsp 
Cinnamon- 1/2 inch stick 
Cloves - 5-6
Green cardamom- 4-5
Black cardamom- 1
Caraway seeds / shahjeera - 1/2 tsp
Jaifol or nutmeg- 1/2 tsp 
Jaitri or mace - 1/2 tsp 
Black pepper- 1/2 tsp 
Bay leaves- 2
Kabab chini - 2/4 tsp 
Star anise- 1/4 tsp
 Dry roast everything till gets nice aroma .then grind to a fine powder. 

Method:--
------------
Soak rice for 30-40 mins
Heat a handi with enough water for cook rice. Add one bay leaf , 1/2 stick cinnamon,2 green cardamom,2 tbsp Salt and 1tbsp oil.
  Once the water starts boiling add soaked rice...cook till 80% done..then drain water properly..then spread rice on a broad plate or on a paper...let it cool

Marinate chicken with curd ,salt to taste  ,1tsp  black pepper 1/2tsp turmeric   1/2 tsp Chili powder,1/2 sugar for 1 hr or so..

Now soak saffron in a warm milk...keep aside..
If you don't have saffron then heat a pan with 1 cup milk ,add 1/2tsp turmeric  1tsp rose  1/2kewra water and 2 green cardamom. Boil for 2-3 mins.turn off Gas. Keep aside for future use.

Now boil potatoes in pressure cooker with turmeric and salt till cooked well. Then fry potatoes. Keep it aside.

Now heat a kadai .add 2 tbsp oil .add sliced onion .fry till well brown..then take out from kadai .place it on a paper towel..

 Then add ginger garlic paste and marinated chicken..stir it for 3-4 mins or till oil leaves the side of the pan.then add 1tbsp biryani masala and brown onion..stir well to coat the chicken with masala and onion  then add 1/2 cup water .give nice stir ..then turn down flame .simmer it for 20 -25 mins or the chicken cooked well.
When chicken become tender and gravy reduced. Add 1 tsp rose water and 1/2 kewra water.stir nicely...check seasoning..turn off Gas.

Now heat a heavy bottom pan. Add 1tbsp  ghee .now add 1/3 of chicken with gravy.then layering with rice .sprnkle 1tsp biryani masala  ,boiled potatoes. Spread 1tsp  rose water and 1/2 tsp  kewra water..Then layer with rice again. Sprnkle biryani masala ,1 tsp ghee.spread half of the saffron milk or flavour milk..then spread 2/3 of the chicken. Then final layer of rice .spread ghee .rest of the saffron or flavour milk

Now cover pan with lid and seal it with flour daugh..heat a tawa then place the biryani pan over it..slow down flame for 25-30 mins..

Chicken stuffed Pesarattu

This yummy yet nutritious indianize quesadilla is perfect for kids snacks. My liitle one loves this dish too.It s a yummy one dish packed with protein.

Ingredients :---

For pesarattu

Whole green mung dal - 1 cup
Rice - 1/4cup
Ginger - 1/2 inch stick
Green chili - 1/2

For chicken filling

Chicken - 500 gsm,Cut into small cubes
Onion - 1 ,chopped
Garlic - 1tsp
Green bell paper- 1 ,sliced
Yellow bell paper- 1 ,sliced
Red bell paper- 1  sliced
Salt to taste
Turmeric powder- 1/2 tsp
Chili powder- 1/2 tsp
Coriander powder- 1tsp
Black pepper- 1tsp
Oregano- 1/2 - 1tsp
Chili flacks- 1/2 -1tsp
Mozzarella cheese- 1/2 cup or as required

 Method:----

Soak green mung dal and rice separately for 7-8 hrs or overnight. Then drain water.
Put rice and dal in a blender along with ginger and green  chili and salt to taste. . Blend till smooth..

Preparing chicken filling--  heat a pan with             1 tbsp oil .add chopped onion. Sauteed till light brown. Then garlic.stir for a minute. Then add tomato ,chili ,turmeric and coriander powder.mix well and stir fir a minute.

Then add chicken pieces and salt to taste. Stir well to coat the chicken with spices.
Sprinkle some water..cover the pan and now keep cooking on low flame for 5-6 mins or chicken cooked through.

Then add sliced bell papers ,Oregano and Chili flacks ..mix well with chicken..keep cooking for 2-3 mins ..

Check seasoning..chicken filling is ready. Keep aside.

Now heat a tawa .brush little oil.pour one laddle full dal batter centre of the tawa.

Now spread batter in circular motion towards outside of the tawa.wait for a minute.

Now add chicken filling one side of pesarattu ,spread cheese..now flip the opposite wing of pesarattu to close it..cut it from middle..

Fry bothside properly..place it on a serving plate..sprinkle some grated cheese over pesarattu quesadilla..

Malvani Chicken Curry

Malwani / Malvanichicken curry is very famous and flavourful dish from Maharashtra. This recipe basically from konkan area of Maharashtra .it needs a lot of coconut which is easily available in the konkan region..this dish carries a beautiful distinct flavour and taste.

Cook Time---- 45 mins

Serve--- 5

----------------------------------------------------------------------------------

Ingredient 

For marination
Chicken - 800gms
Ginger paste - 1tsp
Garlic paste -1 1/2 tsp
Turmeric - 1tsp
Chilli powder- 1 tsp or adjust according to your taste
Salt - as required
Lemon juice - 2 tsp

For malvani masala ---
Cumin seeds -1tsp
Coriander seeds - 2tsp
Green cardamom - 4
Seeds of one black cardamom
Cinnamon - 1/2 inch stick
Cloves - 5
Shahjeera -1/2 tsp
Fennel seeds - 1/2 tsp
Mace - 2/4 tsp
Nutmeg - 2/4tsp
Black peppercorn - 1/2 tsp
Stone flower or dagad ful - 1/2 tsp
Dry red chili - 3-4
Grated coconut / desicated coconut -4-5 tbsp
White seasame seeds  - 2 tbsp
Poppy seeds - 2 tbsp
Roast onion - 1 (roast onion in direct flame .just like brinjal roast)

Process
Marinate chicken with marination ingredients for 1 hr or so..
Now heat a pan .Add 1 tsp oil .Then roast all malwani masala ingredients  till get nice aroma and masala turn light brown .
Wait for little cool. Put masala in grinder along with roast onion.Add little water and grind to a smooth paste.malwani masala is ready.

   Now heat a pan /kadai .Add 3tbsp oil .Add bay leaf then add onion slice .Fry till well browned. Then add ginger and garlic paste 1tsp each.stir fir a minute.

Then add 1/2 tsp turmeric, 1/2 tsp chili powder and pinch of salt.stir it for a minute. Then add marinated chicken. Stir well for 3-4 mins.Then add malwani masala. Mix well to coat chicken with malwani masala. . 

Stir it on medium heat for 4-5 mins or till oil leaves the side of the pan.

Then add a cup of water.give a nice stir.Turn down flame .simmer gas for 20 mins or till chicken cooked well. 

Check seasoning..Add 1tsp lemon juice and chopped coriander leaves. 

Keep gravy as per your desire consistency..
Serve hot with roti /naan/ bhakri/steam rice..

Chicken kofta curry

Chicken kofta curry

My little one loves chicken.so I had some boneless chicken in my refrigerator .cooked up my daughter s favourite chicken kofta curry.A tasty yet flavourful chicken keemaboll dish in Indian gravy .Auhentically it made with lamb or mutton mince but I here have used chicken mince,

Ingredients
 Chicken mince - 500 gms
 Onion - 2 big
 Ginger  paste- 2tsp
 Garlic paste -2tsp
 Tomato - 1big
Bay leaf -2
Cinnamon stick -1/2inch cinnamon stick
Green cardamom -2
Cloves-3-4
Turmeric powder -2tsp
Chili powder -1tsp
Kashmiri chili powder - 2tsp
Coriander powder -2tsp
Cumin powder -2tsp
Garom masala -1tsp
Kaju paste -1tbsp
Magaz paste - 1/2tsp
Cream 2tbsp
Green chili - 1 chopped
Roasted masala 1/2 tbsp  (dry roast cumin seeds,coriander seeds,dry red chili and grind a coarse powder)

Take a big bowl ,add chicken mince,add salt ,chili powder ,roasted masala ,chopped green chili,chopped onion , ginger  and garlic paste, cumin and coriander powder.mix it well . (If need ,you can add 1-2tbsp cornflour /moida for binding) . Now make equal portion of  chicken meatball..keep aside the chicken meatball.
Heat kadai with 3-4tbsp of oil. Add bay leaf ,whole Garam masala, now add onion paste ,sauting onio n paste until gets nice brown colour , now add ginger garlic paste ,keep stirring for 3-4 mints.now add tomato paste /purée  and  kaju -magaz paste and stirring continuously . Add turmeric ,chili ,cumin and coriander powder ,salt ,1tsp sugar .mix all dry ingredients properly. Keep sauting until oil separates from oil. Now add 1cup of water.when gravy starts boiling add row chicken meatball into the gravy,reduce the gas on low flame.cover the karai.keep cooking until meatball cooked properly..
 After meatball cooked well ,add 2tbsp of fresh cream and garam masala. Give a little stir..check seasoning..
Chicken kofta curry is ready to serve...serve it with roti ,nun...

Dry chili chicken

Dry chili chicken
Chili chicken is very popular in all over India..you can easily get chili chicken in any restaurant. ..I here made dry version of chili  chicke. ..I did not use ajinamoto n vinegar

Chicken -- breast piece boneless or with none
Refine flour or maida--1-2 tbsp
Cornflour---1-2 tbsp
Soyasauce---1-2tbsp
Salt--as required
Sugar--1/2tsp
Black pepper--1tsp
Capsicum--1
Onion--1
Ginger n garlic paste--1tsp each

Process
Wash chicken and cut into bite size picess...take a bowl add chicken pieces maida cornflor salt black pepper soya sauce and pinch of baking soda...mix all ingredients with little water. Make medium tight batter. .deep fry chicken pieces until turns into golden colour...drain the chicken and place it on the paper towel.....
Cut capsicum and onion in square piece....take a pan add 1-2tbsp oil add ginger garlic paste .saute for 1-2 mins add capsicum  onion saute for 2-3 mins  on high flame add salt  soya sauce sugar black pepper chopped green chili and chicken pieces mix all..simmer the gas in low medium heat ..make a paste of cornflor water n pinch of salt..add this mixture to the chicken ..stir continuously until gravy dried up....turn off gas....place dry chili chicken on serving plate....

Bhuna chicken

Bhuna chicken
 Bhuna means where spices fried gently almost without water...In  one sentence you can say slow cooked chicken with flavourful spices..it comes out appsoluately mouthwatering with very little sause. ...
  Chicken- 1kg
Chatu/sattu - 1tbsp
  Curd-4-5 tbsp
 Onion- 4-5 big finely chopped
 Garlic paste- 11/2 tbsp
 Ginger paste- 1tbsp
Turmeric powder- 2rep
Chilipowder- 2tsp
Cumin powder- 1rep
Coriander powder- 2tsp
Salt- as required
Sugar- 1tsp
Green chili-- 1-2 chopped
Garom masala-- 1 tsp (2-3clove 2-3cardamom 1inch stick cinamon nutmeg n mace dry roaste and grind )

 Process
 Wash chicken thoroughly. .marinated the chicken with curd, sattu, ginger garlic paste turmeric  chili cumin n coriander powder  salt n sugar for 45mins- 1hr....
     Take a karai add 3-4 tbsp oil .heat oil add chopped Onion .fry it till gets Brown color.....then add marinated chicken .mix marinated chicken with onion properly in high flame for 3-4 mins...then sim the gas  cover with lid n keep it on gas for 10 mins - 15mins or till chicken cooked well....occasionally stir it.....Chicken will get cooked in its own juice....(as we do not add Water.) after 10 mins open the lid...when chicken gravy dried up almost 70% oil separates from spices means its done....add garam masala n coriander leaves...keep gravy as per your desire consistency.......though this chicken dish did not require runny gravy.. serve bhuna chicken with roti  or naan. ....