I have been wanting to make this dish for a long time.. sometimes some ingredients might be missing sometimes i’ll be lazy to to make something new.. but today i decided i’ll just make this… it came out really yummy and its so easy..

Ingredients: 1 kg chicken-skinned and cut into 8 pieces (but i removed the skin)
1/4 cup ghee
1 tbsp cumin seeds
1 bay leaf
4 whole peppercorns
4 cloves
1/2 tsp fenugreek seeds-roasted and powdered
1 tsp fennel seeds- roasted and powdered
1 tsp ginger paste
1 tsp garlic paste
1 cup grated onions
1/2 cup yoghurt
1 tsp garam masala
salt to taste
1/2 tsp turmeric
1 tbsp coriander powder
1 tsp chilli powder
2-3 green chillies-slit
2 cups onions-sliced a little thick
2 tbsp chopped coriander leaves-to garnish

Method: Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds. When the seeds begin to splutter, add the garlic and ginger paste and the onions. Saute over high heat till brown.

Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.

Cook till fat separates. Add the garam masala, salt, turmeric, coriander and chilli powder.

Keeping the heat high, add the chicken pieces and stir till they look a little opaque and are coated with the masala. Lower the heat, uncover and simmer for about 10 minutes. Add the green chillies and sliced onions. Continue cooking over low heat, till the chicken is cooked through and fat separates. Takes 10-15 minutes. The onions should be crunchy.

Serve hot, garnished with chopped coriander leaves

Today i was in a mood to cook something different.. so i was browsing through some chicken recipes and i came across this. I found it very interesting when i read the recipe but i didnt add the ingredients as much as the recipe owner wrote down coz i thought if its less spicy then i dont have to make another dish for my kiddos! LOL! Here goes the recipe :

Ingredients
5tbsp oil

For the Spice Paste:
1½tbsp cumin seeds ( i used 1tbsp)
8-10 dried hot red chillies, broken into halves ( i used 6)
3 tbsp coriander seeds ( i used 2tbsp)
1½ tsp fennel seeds ( i used 1tsp)
1½ tsp black peppercorns
1½ tsp white poppy seeds ( i didnt use this coz i didnt have it!)
5 garlic cloves, peeled and roughly chopped
4cm/1½in piece of fresh ginger, peeled and roughly chopped
½ tsp ground turmeric
1½-2tsp salt

You also need:
3 bay leaves
5 cardamom pods
2.5cm/1in cinnamon stick, broken
1 tsp fennel seeds
3 cloves
1½ tsp urad dal
15-20 fresh curry leaves, if avaliable
2 meduim-sized onions (175g/6oz), peeled and finely chopped
1 large tomato, chopped
one 1kg/2¼lb chicken, skinned and cut into smallish serving pieces (breast halves into 3 and legs into drumsticks and thighs)

Method
1. Make the spice paste: In a small frying-pan, heat 1 tbsp of the oil over a medium-high heat. When hot add the cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Now put these into a clean coffee grinder and grind to a powder. Empty into the container of an electric blender. Put the garlic, ginger, turmeric and salt into the blender as well, along with 6-8tbsp water. Process until you have a fine paste, pushing down with a rubber spatula if needed. Set aside.
2. Heat the remaining 4tbsp oil in a large saucepan over a medium-high heat. When hot, add the bay leaves, cardamom pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until the urad dal turns red, then add the curry leaves if using. Stir once or twice and add the onions. Fry the onions until they are soft and just lightly coloured. Now add the spice paste. Continue to stir and fry for about 4-6 minutes, adding a little water to prevent sticking. Add the tomato. Stir and fry for a further 3-4 minutes.
3. Add the chicken pieces to the onion and spice mixture. Stir until they are well coated, then add 600ml/1pt/2½ cups water, just enough to cover. Bring to the boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20-25 minutes.
4. Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6-8 minutes. Replace the chicken, fold gently into the sauce and cook for a further 5 minutes before serving.

http://www.bbc.co.uk/food/recipes/database/chettinadpepperchick_5134.shtml

It really came out good and it was really spicy!!! i ended up making another dish for my kiddos!! Hope u guys like it!