GINGER CHICKEN

 

Ingredients:

   

1 1/2 tsp chilli powder

1/4 tsp turmeric (haldi)

1/2 cup oil (tel)

1 tblsp lemon juice

1 tblsp garlic (lasan) paste

3 tblsp fresh coriander leaves

chopped 3 medium tomatoes

3 tblsp yogurt whisked

3 tblsp ginger chopped

1 tsp chat masala

1 small onion cut into thin strips 

thinly sliced 1 tsp garam masala

1 kg boneless chicken breast, cut into small cubes

1 tsp coriander powder (dhania powder)

1 1/2 tsp salt (namak)

1 tblsp ginger (adrak)

paste 2-4 green chillies, thinly sliced

How to make ginger chicken:
Heat up oil in a heavy based pot over medium heat. 

Mix in the onions and stir fry until soft or for about 2 minutes.

Mix in ginger and garlic, stir fry about 2 minutes. 

Stirring constantly.

(mix in little water if the mixture sticks to the bottom of the pan). Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes. Mix in chili powder, turmeric, salt and coriander powder. Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.

Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes.

mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan. 

keep frying until the oil begins to separate. 

Add lemon juice, ginger, chat masala garam masala, coriander leave and green chilies. Stir once, cover and stir fry for 3 minutes over low heat.

Serve hot.

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CHICKEN JALFREZI

Ingredients:

   

2 cloves garlic (lasan) chopped

750 gms skinless chicken thigh fillets, cut in half

3 tsp ground turmeric

1 onion (pyaj) finely grated

1teaspoon red chilli (lal mirch) powder

1teaspoon salt (namak)

500 gms chopped tomatoes (tamatar)

30 gms ghee

3tsp ground cumin (jeera)

3 tsp ground coriander

2 tblsp grated fresh ginger (adrak)

30 gms fresh coriander leaves roughly chopped

oil (tel) for cooking

How to make chicken jalfrezi:

    Heat up about 2 tblsp oil in a deep frying pot and fry the onion and garlic for 2 minutes over high flame heat.

    Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden
    Turn the chicken frequently.

    Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken.

    Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.

    Serve the chicken pieces with the sauce.

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CHICKEN SHASHLIK

Ingredients:

   

500 gms boneless chicken breast

2 capsicum

2 medium onions

2 medium tomatoes

1/4 cups lemon juice

1/2 tsp. salt

1 tsp black pepper

1 tbsp Soya sauce

1 tbsp hot sauce

oil for deep frying

How to make chicken shashlik:
    Cut chicken into 1 " pieces.

    Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.

    Mix well,cover and leave to marinate for 2-3 hours.

    Cut the onion, capsicum, and tomatoes into small cubes.

    Skew chicken and vegetables closely on bamboo skewers.

    Heat up oil in a big size frying pot or karahi.

    Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.

    Take off from oil and put it on absorbent paper.

    Or you can grill the chicken over hot charcoal.

    Decorate with lemon pieces and mint leaves.

    Serve with hot with mint chutney.

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Kodi Vepudu/ Andhra Chicken Fry

Ingredients:

Chicken - 750 g (use chicken thigh pieces with bones, cut into bite size pieces)

Red onion - 1 no. (grind into paste)

Ginger and Garlic paste - 1 tsp each

Chilli powder - 2 - 3 tsp

Kashmiri chilli powder - 1 tsp

Turmeric - 1/2 tsp

Salt to taste

Mix these together, cook in a daaka/ utensil with 1/4 th cup water, until pieces are cooked.

Onion - 2 no. (sliced finely, brown ones)

Green chillies - 6 no. (sliced round)

Salt to taste

Oil - 5 tbsp



Masala Powder:

Coriander seeds - 3 tsp

Whole cloves - 5 no.

Cardamom - 5 no.

Cinnamon stick - 5 in

Black peppers - 1 tsp

Fry these in tsp of ghee, until roasts well and powder.

Garnish:

Coriander leaves - handful (chopped finely)

Mint leaves - handful (chopped finely)

Proceed:

1) Heat a flat deep non-stick pan with oil on medium heat, when it is hot add green chillies first, fry.



2) Add sliced onion and fry until golden color. keep mixing (otherwise onions become darker).



3) Add cooked chicken along with gravy it may have. Now mix these and fry until all the water is evaporated and sticks to the chicken. Check for seasoning.



4) Add masala powder and garnishing stuff, mix well and switch off.

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Chicken curry (Andhra style)

Ingredients: 1 pound Chicken 1 onion chopped 4 green chillies 1/2 bunch of coriander leaves 1tbsp ginger-garlic paste salt to taste 1/2 tsp of turmeric 2tsp chilli powder 3tbsp oil 1cup water 3tbsp khus-khus powdered 3 cashew-nuts powdered (or make a paste of both khus-khus and cashews) GaramMasala: coriander seeds…………5tbsp Cinnamon………………….2 inch stick cloves………………….15 cardamom…………….2 garlic…………………….2(dried)



Method:

1.Wash and cut the chicken into pieces as per ur wish.wash and drain.
2.In a pan heat oil and add onion and green chillies.when onions turn translucent add ginger garlic paste.
3.Add chicken pieces,salt and turmeric saute them until the water that the chicken leaves evaporates and then add chilli powder and 3tbsp of masala that we made add some water.let it cook and add khus-khus and cashew nut paste and coriander leaves finely chopped ,cook till the u get the required consistency .

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Chettinad Style Chicken Curry

Ingredients:

1 kg chicken,

washed and cut into medium sized

pieces 1 cup small onions,

shallots (sambar onions)

1 cup chopped tomatoes

1/2 tsp turmeric pwd

10-12 curry leaves

1 cup coconut milk (extract from 1/2 coconut)

fresh coriander leaves for garnish

salt to taste

1 tbsp oil

Make a paste:
2 green chillis

8 garlic flakes

1″ ginger

1 tsp poppy seeds (soak in warm water for 10 mts) Roast and make a powder

1/2 tsp pepper corns

1/2 tsp cumin seeds

3/4 tsp fennel seeds

1 1/2 tbsps coriander seeds

6-8 dry red chillies

2 cardamoms 1″ cinnamon

6-7 curry leaves

1/2 tsp oil


MAKING


1 Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.


2 Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.


3 Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.


4 Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.


5 Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.


6 Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.


7 Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.


8 Serve hot with white steamed rice, biryani, chapatis or dosas.
Note:

Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesn’t pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In fact, mutton is usually used for this recipe but it tastes equally good with chicken.

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Spicy Chicken Masala Curry

Ingredients:

Marinate:

½ kg chicken, washed and cut into medium sized pieces

3 tbsp curds

1 tsp red chilli powder (adjust to suit your spice level)

¼ tsp turmeric pwd

salt to taste

Make a paste:

6-7 cashewnuts

4-5 tbsps milk

Dry roast and make a fine powder:

1” cinnamon

10-12 curry leaves

3 cloves

Rest of the ingredients:

3-4 tbsps oil

2 big onions finely chopped

1 large tomato finely chopped

1 tsp ginger-garlic paste

1 tsp coriander powder

3/4 tsp black pepper powder (adjust to suit your spice level)

¼ tsp cumin powder

coriander leaves for garnish


Making:


1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.


2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.


3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.


4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.


5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.


6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.


7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.


8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

9 Garnish with fresh coriander leaves.

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Chicken Waling

Ingredients:


 
16 chicken breasts

1/4 cup gramflour

15 gms ginger paste

15 gms garlic paste

1 tbsp finely chopped green chillies

1 tbsp salt

2 tsp pepper powder

15 gms chopped spring onion

Breadcrumbs as required

Oil

3 tomatoes, sliced

A few sprigs mint leaves


How to make chicken waling:

Mix all the ingredients, except breadcrumbs and oil, and apply to the chicken pieces.
Roll them in breadcrumbs and deep fry in hot oil till done.
Serve with tomato slices, garnished with mint leaves.
Serves: 4
Time required: 25 minutes

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SPINACH SALAD WITH GRILLED SPICED CHICKEN

Ingredients:


 
1 tblsp Coriander Seed

1 tblsp Fennel Seed

2 lb Chicken Breasts (boneless and skinless)

1/2 lb Shallots (cut to 1/4”)

1/2 cup Peanut Oil

1/2 cup Balsamic Vinegar

1 tblsp Juniper Berries

2 tsp Black Peppercorns

1 tblsp Dijon Mustard

1/4 tsp Red Pepper (crushed)

1 lb Portobello Mushroom Caps

1 large Red Pepper (roasted and cut into thin strips)

2 lb Spinach Leaves (clean)

Salt according to taste


How to make spinach salad with grilled spiced chicken:

Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
Drain reserving shallots and oil both.
Drain shallots on paper towels and set aside.
Combine cooking oil, mustard, vinegar, pepper flakes and salt.
Grill chicken and let it cool.
Reduce into small size strips.
Grill mushroom caps after brushing it with dressing.
Let it cool slightly.
Cut into 1” strips.
Toss spinach with vinaigrette.
Top it with strips of mushroom, chicken and pepper.
Garnish with crispy shallots.
Serve.

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LEG OF LAMB

Ingredients:


 
6 lb leg of Lamb (trimmed)

5 Garlic cloves (peeled and sliced)

20 small sprigs fresh Rosemary

20 small sprigs fresh Sage

1/4 cup Olive oil

Salt and Pepper according to taste


How to make leg of lamb:
Preheat oven to 425 degrees F.
Make deep incisions all over the leg of lamb.
Pour garlic slivers and herb sprigs into the incisions.
Sprinkle olive oil, salt and pepper over the leg.
Let it marinade at room temperature for about 20 minutes.
Place the leg of lamb on a rack set in a roasting pan.
Cook it for about 1 hour.
Remove from oven.
Let it stand for ten minutes.
Cut into slices.

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CREAMY CHICKEN ENCHILADAS

Ingredients:


 
8 inch 10 Flour Tortilla (warmed)

1 cup Picante Sauce

2 tsp Chili Powder

8 oz Sour Cream

1 medium Tomato (chopped)

2 cup Chicken (chopped and cooked)

1 cup Monterey Jack Cheese (shredded)

1 cup (10 3/4 oz) Cream of Chicken Soup

1 green Onion (sliced)


How to make creamy chicken enchiladas:
Combine soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, cheese and chicken.
Spread 1/4-cup chicken mixture down center of each tortilla.
Roll it up and place it in a baking dish with seam-side down.
Spread remaining picante sauce mixture over enchiladas.
Cover it.
Bake it at 350 degrees F for 40 minutes.
Top it with onion and tomato.

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CHICKEN KURMA

Ingredients:


 
1 kg chicken

1 cup onions ( pyaj) (sliced)

2 tblsp poppy seeds (khuskhus) (khuskhus)

1 tblsp coriander seeds

1 tsp cumin seeds

1/2 cup coconut (narial) (scraped)

1/2 cup yogurt

2 cloves garlic (lasan)

2 tsp ginger (adrak) paste

3-4 green cardamoms

3 tblsp oil (tel)

salt (namak) to taste

6 red chillies whole

1/4 cup fresh cream (malai)


How to make chicken kurma:
Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
Soak poppy seeds in 1 cup warm water for 10 minutes.
Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.
Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds.
Add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown.
Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.
Finish with fresh cream.

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COCONUT CHICKEN CURRY

Ingredients:




 
1/4 cup whole unsalted cashews 


1 pound skinless, boneless chicken breasts, cut into 1-inch pieces 


Salt To Taste


1/4 cup vegetable oil 


1/4 tsp black mustard seeds 


1/4 tsp cumin seeds 


1/4 tsp ground coriander 


1 tbsp curry powder 


1 medium onion, thinly sliced 


1 tsp finely grated fresh ginger 


1 garlic clove, minced 


1 (14 ounce) can unsweetened coconut milk 


1/4 cup frozen peas 


2 tbsp chopped cilantro


How to make chicken with coconut milk:


Preheat the oven to 350 degrees F.


Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

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GONGURA CHICKEN

Ingredients:
 
1/2 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves


How to make gongura chicken:

Boil the chiken and ginger garlic with some salt in a pressure cooker.
Fish out the ginger garlic and make a paste of it and keep aside.
Now in a pan heat oil and add all the whole spices.
Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
Sauté till the oil is separated from the mixture.
Now add the chicken pieces and sauté for five minutes so that they et well wrapped with the spices paste.
Then add water for curry and boil till it thickens
Garnish with fresh coriander or mint leaves and serve with rice.

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INDIAN CHILLI CHICKEN

Ingredients:

• 500-600gms. boneless chicken (cut into1-inch cubes)
• 2 tbsp Soya sauce
• 1 egg
• 2 tbsp corn flour / corn starch
• 5-6 green chilies (finely chopped)
• 2 green onion tops (finely chopped), if available
• 1 tsp garlic paste
• Salt To Taste
• 1/2 tsp white pepper powder or to taste
• 1 tsp sugar
• A pinch of ajinomoto (optional)
• 2 cups chicken broth / water
• 1 tbsp oil
• Oil to fry

How to make chili chicken :

    * Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
    * Heat oil and deep fry the marinated chicken pieces till golden brown.
    * Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
    * Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
    * Add fried chicken pieces to it and cook for few minutes.
    * Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
    * Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

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BOMBAY CHICKEN CURRY

Ingredients:

2 kg chicken pieces 2 tblsp olive oil (tel) 2 tblsp white Vinegar (Sirka) 1 1/3 cups (125gms) desiccated coconut (narial) 4 cloves garlic (lasan), crushed 1/2 tsp ground turmeric (haldi) 1 tsp chilli powder 1/2 tsp ground black pepper (kali mirch) 1 tsp grated, fresh ginger (adrak) 10 curry leaves (kari patta) 1 tblsp sugar (cheeni)
How to make bombay chicken curry:

* Place chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1 cup (250ml) of liquid. * Heat oil in a saucepan, add vinegar, coconut, garlic, cumin, turmeric, chilli, pepper, ginger and curry leaves. Sauté for 2 minutes. * Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to low, cover, simmer for 15 minutes.

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TANDOORI CHICKEN

 
Ingredients:
   

1. 4 skinned Chicken Quarters
2. 2 tblsp Lemon Juice (Nimbu Ka Raas)
3. 1 Garlic Clove (Lasun)
4. 1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
5. 1 Green chilli (Hari mirch)
6. 1 tblsp Water
7. 4 tblsp Natural Yogurt (Dahi)
8. 1 tsp Grouna Cumin (Jeera)
9. 1 tsp Garam masala
10. 1 tsp Paprika
11. 1 tsp Salt (Namak)
12. A few drop of Yellow Food Colouring
13. 2 tblsp melted Ghee
14. For garnishing:
15. Lemon Wedges
16. Onion (Pyaj) rings

How to make tandoori chicken:

    * Make 3-4 cuts in each chicken quarter using a knife.
    * Put the chicken in an ovenproof dish.
    * Combine lemon juice.
    * Rub it into the incisions.
    * Cover it.
    * Let it marinate for about 30 minutes.
    * Combine garlic, ginger and green chilli and water in a blender.
    * Grind to make a smooth paste like mixture.
    * Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
    * Mix all the ingredients well.
    * Spread them over marinated chicken pieces.
    * Coat the pieces with the yogurt marinade.
    * Cover it.
    * Let it marinate at room temperature for about 5 hours.
    * Turn once or twice maximum.
    * Place chicken in a oven at 325 F.
    * Let it roast for 1 hour.
    * Bast frequently and turn once.
    * The chicken should be tender and most of the marinade should be evaporated.
    * Then grill the chicken over hot charcoal.
    * Garnish it with lemon wedges and onion rings.

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LEMON GARLIC CHICKEN

Ingredients:  

4 Chicken Breast Halves (skinless and boneless)
2 Garlic Cloves (minced)
2 tblsp Lemon Juice
1 tsp Paprika
Salt and Pepper according to taste
2 tblsp Margarine or Butter
1/2 tsp Lemon Zest (grated)
1/4 cup White Wine


How to make lemon garlic chicken:

    * Drizzle chicken with salt, paprika and pepper.
    * In a skillet melt butter or margarine over medium-high heat.
    * Combine chicken to skillet when pan becomes hot.
    * Fry chicken on each side till it is slightly browned; it will take about 2-3 minutes.
    * Place the chicken on a baking sheet.
    * Sprinkle half of the lemon juice over the chicken.
    * Bake it in a preheated oven to 400 degrees for 5 minutes.
    * Mix garlic to the hot pan and fry till it appears brown in color, it will take about 1 to 2 minutes.
    * Combine white wine to the pan to de-glaze.
    * Combine lemon zest to the pan after 2 minutes. Reduce by half, then cover it and set aside.
    * Pour the remaining lemon juice over the chicken once again.
    * Bake for another 5 minutes.
    * Take it out.
    * Place chicken over dish of rice.
    * Spoon the sauce on it.
    * Garnish with some lemon-twists, sage or basil.

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SAAG CHICKEN

Ingredients:
 
3 pounds chicken pieces, skinned 
5 cloves garlic, minced 
2 large onions, minced 
2 large tomatoes, crushed 
1-inch piece ginger, minced 
4 tbsp milk 
4 bunches spinach, washed and chopped 
2 tbsp butter 
1/2 tsp cayenne pepper 
1 tsp coriander powder 
1/2 tsp turmeric
2 large cardamom pods 
2 cloves 
7 tbsp vegetable oil 
1 tsp garam masala 
1/2 tsp salt


How to make chicken sag :

Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve.

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CHICKEN KEEMA AND EGG

Ingredients:

1 cup chicken keema
2 tbsp oil
1 tsp garlic 9 chopped) 
1 tsp ginger ( chopped) 
1 small onion chopped
2 tomato chopped
1 tsp jeera powder
1 tsp dhaniya powder
1/2 tsp turmeric powder
1 tsp Thai curry paste ( red) 
8-10 curry leaves
2 tbsp hot –n sweet sauce
1/2 tsp mustard paste
4 hard boiled eggs. 
Salte to taste. 


For Garnishing 
1 double fried egg 
1 tbsp coriander chopped




How to make chicken keema and egg:


Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
Thai curry paste, curry leaves,
Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustared paste.
Simmer the keema for 8-10 minutes on a medium flame.
Fry the keema on high flame for 2-3 minutes.
Add a little water and cook for another 15 minutes.
Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

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