PREP WORK:
Clean chicken and cut into bite size pieces. Chop onion, tomato and split open green chili. Heat a small pan and dry fry the items given in “To fry and grind” section and grind it to a powder.

COOKING:
In a pan heat the oil. Add the onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves. Add tomato, green chili and fry till it’s cooked and it becomes gravy.

Add the Chicken,Turmeric and Salt. Add the ground powder about 1 tsp and cook this for 10-15 min or until the Chicken is cooked in medium flame. Stir often, dont need to add water.

FINAL TOUCH:
After the Chicken is cooked, add curry leaves and remaining ground powder. Mix well, if required add some salt according to your taste. When taking out of stove add chopped coriander leaves.

Cut chicken into bite size pieces. Chop Onion. Separate Mint leaves and chop Coriander Leaves. Grind the items in “To Grind” section to smooth paste.

In a pan heat oil, add bay leaves, cinnamon, cloves, cardamom. Immediately add chopped onions. Fry till onion is translucent. Add Ginger Garlic paste and fry till raw smell leaves at least for 5 min in medium flame. Stir often to avoid burning the bottom.

Add Chicken, turmeric and fry it for 3-5 min. Add the gound paste, coriander powder, cumin powder, red chili powder, salt and water -1 cup.Add Chicken, turmeric and fry it for 3-5 min. Add the gound paste, coriander powder, cumin powder, red chili powder, salt and 1 cup of water.

Cook until the chicken is cooked. Add coconut milk and boil it for 5-10 more minutes.

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.