KHARA CHICKEN

1kg boneless chicken
3-4 dry chilli
2tbsp ginger garlic paste
1"pc cinnamon
2cloves
4cardamoms
1bay leaf
3tomatoes chopped
2medium sized onions cut into slices
1cup mustard oil
1tsp haldi powder
1tbsp coriander powder
1tsp roasted jeera powder
1tsp garam masala
salt to taste
chopped coriander leaves

remove the seeds from the red chillies and leave these whole(if you want a spicy chicken do not remove the seeds)
heat half the portion of the oil in a thick bottomed pan.
add the whole spices and allow to splutter.
add the chicken pcs and cook over a medium flame, till all the water has evaporated, remove and keep aside
in the same kadai, add the remaining oil and also add the onion and fry till golden brown.
mix in the ginger garlic paste and fry for another 2mins
lower the flame and mix in the chicken pcs
add the spices and the tomatoes.
continue to cook in medium flame, stirring from time to time till a fine aroma arises.
add about half a cup of water and cover with lid and cook over a low flame till the chicken is tender
serve hot with parathas.

CHICKEN WITH CARROTS AND PEAS GRAVY

250g boneless chicken cubes
200g fresh peas
125g carrot(chopped)
1 medium onion(coarsely chopped)
2tomatoes
2garlic pods crushed
1 1/2tbsp tomato puree
1tbsp coriander(ground)
1/4cup chopped coriander leaves
1/4tsp all spice powder
1cup chicken stock
1tbsp olive oil
1tbsp lime juice
2 pinches of chilli powder
2pinches salt
2pinches pepper


heat oil and fry onions till translucent
add garlic and fry for another minute
mix in ground coriander powder, chilli powder and mixed spices
add chicken pcs and continue to fry on medium flame for firther 3-4 mins
lower the flame and add tomatoes,puree and lime juice and chicken stock
brig gravy to boil and add carrots and salt and pepper
cook covered over low flame for further 6-7mins till the carrots are tender
mix peas,chopped coriander and cook for 2-3mins more till chicken pcs the vegetables are tender
and the gravy has thickened
add salt,pepper and serve hot with rice