Chicken Chettinad

Chicken 1kg
Ginger-Garlic Paste 2tsp
Onions 2-3no
Tomatoes 4-5no
Red Chilly Powder 3tsp
Haldi 1/2tsp
Dhaniya Powder 1tsp
Zeera 2tsp
Black Pepper Corns
Saunf 1/2tsp
Elachi 4-5no
Dalchinni 3no
Nutmeg Grated
Curry Leaves
Jaiful
Oil
Salt

Method:-
                    Take curry leaves,strip from stalks,deep fry and crushed it. Take zeera, pepper, saunf, elachi, dalchinni, jaiful, nutmeg roast until dark brown. Powder in a grinder. Heat oil in a pan, fry onions until brown.Add ginger and garlic paste with the chilly paste, haldi and dhaniya powder and fry till oil separates from the masala. Do not allow powder to brown too much. Add tomatoes and cook till untill they are well mashed.Add chicken and salt and allow to cook on low flame until chicken is 3/4 done. when chicken is almost done add the spice powder. When chicken is done add the crushed curry leaves. Garnish with dhaniya leaves and serve with zeera rice.
*SERVE HOT*

Dum Ka Kheema

Mutton Kheema 1kg
Curd 1/2kg
Egg 1no
Phoole Chana Dal Powder 3tsp
Badam Paste 1/2 cup
Pista Paste 1/2 cup
Chirongi Paste 1/2 cup
Kabab Chinni Powder 1tsp
Garlic-Ginger Paste 2tsp
Black Pepper 2tsp
Garam Masala Powder 1tsp
Onions Fried Crushed 1cup
Red Chilli Powder
Green Chilli Paste(chillies,dhaniya,mint and salt)

Method-:
              In kheema add egg,curd,chana dal powder, badam paste,chirongi paste,pista paste,ginger -garlic paste, pepper, kabeb chinni powder, gram masala,salt, green chilli masala,onion fried and red chilli powder mix well. then in a small bowl put some heated koyla and some ghee put the bowl in the kheema mixture and close it for 5min. And remove. Heat ghee or oil cook the kheema till done. Close it and put it for dum for 10min or till the base of the kheema is turn brown. Garnish with dhaniya leaves, crushed onions and lemon wedges and serve with roti or rice.
*Serve Hot*

Butter Chicken

Chickens 1kg
Tomato Puree 6-8no
Butter
Garam Masala Powder 1tsp
Red Chilli Powder 4tsp
Garlic Paste 3tsp
Kaju Paste 1cup
Badam Paste 1cup
Onion Paste 1cup
Cream 1cup
Green Chillies 8-9 slit
Kasuri Methi Leaves Crushed Half cup
Salt
Tandoori Masala Powder 1tsp

Method:-
               Apply the tandoori masala powder to the chicken tikkas and fry in a pan and keep aside. Heat butter,saute grlic paste and slit green chillies. Add onion, kaju and badam paste fry till golden,stirring constantly. Add tomato puree,salt,garam masala powder and chilli powder.
              Cook for 5 min or till oil separates.Add chicken and simmer till done. Add kasuri methi leaves and cream futher simmer for 3min. Garnish with dhaniya leaves and serve it with romali roti or zeera rice.
*SERVE HOT*

Patter Ka Gosht

Meat 1/2kg
Shahi Zeera
Dal Chinni
Clove
Ginger-Garlic Paste
Kaju Paste
Kush Kush Paste
Green Chillies Paste
Garam Masala Powder
Whole Black Pepper
Pudina Leaves
Dhaniya Leaves
Milk
Salt

Method:-
             Heat ghee add shahi zeera,dalchinni,clove,ginger-garlic paste,kaju paste and kush kush paste and bhun it a little then add green chillies paste,garam masala,whole black pepper and meat. And again bhuno it for a little time. Then add chopped mint leaves,chopped,dhaniya leaves,milk and salt mix them all well then close the pan and cook it on low fire till the meat is tender.

*SERVE HOT*

Muttor Ki Kachuri

Muttor Paste
Maida
Roasted Zeera Powder
Green Chillies Paste
Salt
Oil
Water

Method: -
          Make dough of maida,salt,oil and water.Heat oil in a pan, add muttor paste,salt,roasted zeera powder and green chillies paste and mix well then all well till its done. Remove it form heat. Make round shape of dough and stuff the masala in it then make puri of it and fry it in hot oil. Serve it with masala roast chicken.
*SERVE HOT*

Masala Roast Chicken

Chicken Breast Pieces
Dhaniya Seeds
Zeera
Green Chillies
Ginger & Garlic Chopped
Lemon Juice
Salt
Garam Masala Powder
Tomatoe Sliced
Potato Finger Fries
Oil

Method:-
              Marinate the chicken with salt and lemon juice for 15min. Now make a paste of roasted dhaniya,roasted zeera,green chillies,ginger-garlic. Then add the paste to the marinate chicken add garam masala,mix them all till the masala is all over the chicken and again marinate it in a fridge for 2hrs.
              Heat oil in a deep pan then fry the chicken peices till golden brown on both sides. Then garnish it with tomato and potato finger fries and close the pan. And cook it for 5 to 10min on low fire. And remove it and serve with Muttor ki Kachuir.
*SERVE HOT*

Mirchi Ka Salan

Big Green Chilles Boiled 10 to 12
Ghee 4tsp
Zeera 1tsp
Ginger-Garlic Paste 2tsp
Curry Leaves
Emli Paste 1cup
Salt
Dhaniya Leaves
Dry Red Chillies 8 to 10
Coconut
Til 2tsp
Chirongi  2tsp

Method: -
              Roast coconut,til and chirongi and make paste along with boiled dry red chilies.  Heat ghee,add zeera, ginger-garlic paste, and the prepared coconut paste, bhuno till it get golden brown and oil start to leave sides,then add curry leaves, emli water and green chilies and close & cook for some time till the gravy is thick. At last add salt,dhaniya leaves and put it for dhun. Before serving garnish it with onion and dhaniya leaves.
*SERVE HOT*