Cut the chicken into small pieces. Peel the potato skin cube them and place it in water. Grind onion, garlic and ginger to a fine paste. Dry roast the items given in ” Curry Powder” and when cold grind it to a fine powder. Mix the curry powder, chili powder and water -2-3 tbsp and mix it to a fine paste.

In a non-stick pan add oil and add the wet ground paste. Fry till the raw smell leaves and oil separates. Add the curry paste and fry till the oil separates. Add chicken and mix well to coat the chicken with the masala.

Add the coconut milk, salt and stir well. Cook in medium-high until the chicken is cooked and the oil floats on the gravy. Add the cubed potatoes and cook for another 10 min.

Cut the chicken into small 1 inch bite size pieces. Wash them and keep it ready. Marinate chicken with the items given in “To Marinate” Section except the oil for about 2 + hrs. Chop the ginger garlic, onion given in the “For seasoning” section. Split open green chili.

In a non stick pan, heat the oil to deep fry the marinated chicken. When hot, add the chicken in batches and deep fry each batches atleast for 10-15 min maximum or till when the chicken is cooked in medium flame. Stir often and cook till chicken turns crispy. Filter the excess oil by spreading it on the kitchen tissue.

In an another pan heat oil given the section “For seasoning” and when hot, add cumin seeds. After the cumin seed splutter add the chopped ginger garlic, curry leaves and green chili. Fry for 30 sec. Add the chopped onion and fry till they are golden brown. Add the pepper powder, salt. Add the fried chicken to it. Toss them well and add the coriander leaves at the end.

Cut the Chicken into medium pieces. Clean them and keep it ready. Chop the onion, bell peppers into square pieces. Grind the items given in the “To Grind” Section.

Marinate the chicken with the ground paste, curd, salt and lemon juice for at least 2-3 hrs, overnight is better. It makes the chicken juicy. Mix the cut onion, bell pepper, red chili powder, salt and lemon given in section “Extra seasoning”.

Apply some oil coating on the skewer and arrange the chicken, onion and bell pepper alternatively. Spray some oil on top of the arranged chicken. Line boiler bottom pan with aluminum foil and arrange the stick on the top pan. I used broiler pan to collect the juice released from the chicken. If you don’t have broiler pan, use the regular oven pan lined with aluminum foil.

If you have grill, you can grill them till they are cooked and coated with slight brown and black spots.
or Preheat the conventional oven to 375 F. Keep the chicken in the middle layer and cook for about 25-30 min. Turn the skewer stick in the middle for even dryness on the chicken. If you are using the regular oven pans, remove the water collected in the middle of the cooking.

Change the conventional oven setting to broiler mode and keep the chicken pan just below the top rack for about 2-3 min. Turn the sides and keep for another 2-3 min. This is to coat slightly with black spots.

Cook rice and allow it to cool down to get it separated.  Grid the ingredients given in “For Curry Paste” section to a fine paste. Chop the pineapple, mushroom, broccoli and chicken into very small pieces. Slice green chilies lengthwise in to a very thin slices.

In a non-stick pan, add oil 1 tsp and add the cut chicken, salt -1/4 tsp and cook in medium high for 2-3 min until it’s cooked well.Stir often.

In the same pan add the coconut milk and allow it to cook in medium heat till the oil floats on the surface. Add the curry paste and cook till the raw smell leaves and get a nice fragrance.

Add the Mushroom and fry for 30 sec. Add the chicken, pineapple and broccoli and mix them well. Add the rice, soy sauce and sugar.  Taste for salt and add it if necessary.

Garnish with the coriander leaves, spring onion and sliced green chilies.

Cut the Chicken in to small pieces. Chop the Onion and tomatoes into small pieces. Slit open green Chili. Chop garlic into very fine pieces. For the items given in “To fry separately”, chop the onion into length wise, tomato into small pieces, slit open green chili and chop the capsicum in to medium size pieces.

In a wok heat Oil, when hot, add cumin. When Cumin splutters add the finely chopped garlic, green chili and fry for 30 sec. Add the tomatoes and fry till they become gravy. Add the Salt, turmeric, yogurt, pepper powder, coriander powder and Chicken. Add the water and mix well. Check for the Salt. Let it cook well and becomes semi thick gravy or till the oil separates.

In an another pan, heat oil. When hot add Cumin in the “To fry separately” section. Add the lengthwise cut Onions and saute well till they turn brown. Add the tomatoes and cook for 2 min. Add the Chili powder, Capsicum, Garam Masala and fry till the masala is cooked well.

Combine the items from Step 3 to Step 2 and mix well. Garnish with Coriander Leaves.

Grind the items given in the ” To Grind” Section to a very fine paste. Chop the Onion finely. Grind Ginger, Garlic and green chili to a fine paste. Chop the Coriander leaves. Cut the Chicken into small pieces.

In a wok heat Oil, when hot add Onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato and fry till it become gravy Add the ground masala paste and fry till Oil separates. Add the Chicken, red chili powder, turmeric, Salt, water – 1 cup and cook till Chicken is completely cooked and water is completely drained.

Add capsicum, coriander leaves saute for 2 min. If you like add ghee 1/2 tsp at the end.

Cut the Chicken into small pieces. Slit open green chili. Chop onion, tomato.

In a NonStick pan add oil, Bay leaves, Cumin seeds. Fennel Seeds, Green Chili and Curry Leaves. Add chopped Onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves. Add chopped tomatoes and fry till mushy.

Add Chicken, turmeric powder, Red chilli powder, Coriander Powder, Garam Masala , Pepper powder and Salt. Add 1/2 cup of water and cook it covered until the Chicken is done in medium flame. Fry till oil separates from the Chicken. Garnish with Coriander Leaves.

Cut chicken into Small pieces, clean well in water and keep it aside. Take onions – 2 nos and chop it small pieces. Fry onion, pepper corn and cumin in oil until onion is translucent, allow it to cool down and grid into fine paste. Chop the remaining 1 onion, tomato. Grind the coconut into fine paste.Chop coriander leaves.

In a pressure cooker, add sesame oil, add cinnamon, cloves, black stone flower and star anise. Immediately add the chopped onion and fry till translucent. Add Ginger Garlic paste and fry till the raw smell leaves. Add the ground onion paste,tomato and fry for a minute. Add Chicken, turmeric, curry leaves and salt and fry for 2 – 3 minutes. Add chili powder, coriander powder and mix well. Allow this to cook for about 10 minutes.

Add the ground coconut paste, water 1 or 2 cups as required and close the lid. Allow it for 3 whistles and take out from the fire. After the pressure is released from the pressure cooker, open the lid and add coriander leaves.

Cut Chicken into small pieces and mix with the ingredients given to marinate. Marinate the chicken for 2 or more hrs or overnight. Keep this in Refrigerator. This gives a nice flavor to the chicken when cooked. Separate the sorrel leaves from steam. In a pan pour some water and add sorrel leaves and cook for 5 min. Filter the water and grind the sorrel leaves into fine paste.

In a pan add oil, fry Onion, Green Chili till the onion is translucent. Add ground Gongura Leaves paste and cook for 2 min. Add the marinated Chicken, Coriander powder and required salt. Take care while adding salt, as salt is added while marination. Add water and cook till the chicken is cooked and the oil separates from the Gravy. In an another pan add oil, cumin seeds, Red chili, Curry Leaves and fry for a minute.Add this to the cooked Gongura chicken. This step is optional, as these ingredients can be added in the initial stage also. But this gives a nice smell to the gravy.

Cut Chicken into small pieces and mix with the ingredients given to marinate. Marinate the chicken for 2 or more hrs or overnight. Keep this in Refrigerator. This gives a nice flavor to the chicken when cooked. Grind Cinnamon, Cloves and Cardamom into a fine Powder. Soak Biriyani rice (Basmathi Rice) for 10 minutes. If soaked more than 10 min reduce the water quantity while cooking so that the rice doesn’t stick together. Finely chop onion, tomato, green chili, coriander, mint leaves.

In a pan or pressure cooker, add oil, chopped onions and fry for a minute. Add Garlic Paste and 1 tsp or little more of the ground powder. Fry till the raw Garlic smell is gone. Add Ginger Paste and fry for few more minutes till a point you don’t get the raw smell. Add Marinated Chicken,Chopped Cilantro and Mint leaves, Chopped Tomatoes, Slit Green Chili. Do not add water at this point. Water drained from the Chicken is enough for cooking. Cook this for about 3-5 minutes until the Chicken is almost Cooked. If required add 2 cups of water and let the Chicken cook nicely.

Add the water in the ratio of 1 cup rice : 1 1/4 water. If you have already added 2 cups of water add only 1 cup now else add 3 cups of water for the specified proportions in the ingredients. Add rice and check for Salt and adjust. Add lemon juice and allow it to boil for 3-4 minutes.

If the rice is cooked in pressure cooker, close the lid and allow it for 2 whistles, lower the flame and leave for 10 min. If you are afraid of burning the bottom, take out an another bigger pan than the pressure cooker and fill 3/4 with water, keep it on the stove and keep the pressure cooker inside this vessel and allow it to sit for 15-20 minutes.

It can be cooked in Conventional oven as well. Preheat Oven to 375 F. Take a oven tray with Aluminum foil covered in the bottom. Spread the rice evenly. Cover this tray with an another Aluminum foil sheet and seal it properly. Keep this in the oven for about 15 minutes and take out and stir lightly to mix the water if it’s stagnant. Add ghee at this point and stir gently as not to break the rice grains. Keep it inside for 10 more minutes and take it out.This would be soft rather like the one you get in hotels.