Sadia's Kitchen

INGREDIENTS 1-300 gm yoghurt 2-1/2 kg chicken 3-2 onions,chopped 4-1/4 cup oil 5-2 tbsp garlic ginger paste 6-Salt to taste 7-6 green chilies 8-3 big cardamoms 9-4 small cardamoms 10-4-6 cloves and whole black pepper 11-2 bay leaves 12-1 cinnamon stick 13-1/2 bunch coriander,chopped METHOD 1-Heat oil and fry onions but care should be taken that onions should not turn brown.As we are making white curry so fry onions on low heat. 2-Add both cardamoms, cloves,black pepper,bay leaves and cinnamon. 3-Now add chicken and garlic ginger paste. Stir it well. 4-Add yogurt and 1 cup water and salt, cover it for few minutes. 5-Add green chilies when gravy started to dry up. Cook till chicken is tender and done.Garnish it with coriander.

INGREDIENTS 1-1 kg bone less chicken 2-salt as required 3-white pepper 1 tsp 4-tomato paste 2 cup 5-capsicum(cubed) 6-tomato ketchup 2 cups 7-fresh red chillies 9- 10 8-vinegar 4 tbsp 9- oil 4 tbsp 10-garlic paste 1 tsp METHOD 1-Marinate chicken with garlic,salt, vinegar and white pepper for half an hour. 2-Take a pan and heat oil .Then add the marinated chicken on a high flame till the chicken dries. 3-Then add tomato paste and tomato ketchup and cook for 5 to 6 minutes. 4-Then add capsicum and red chillies and cook it for 3 to 4 minute. 5-Garnish it with fresh coriander and mint leaves and serve it with boil rice.

INGREDIENTS 1-500 grams chicken, 2- ½ cup tightly packed coriander and mint leaves 3- 1 celery stick 4- 2 green chillies 5-1 teaspoon ginger garlic paste 6-½ teaspoon cumin powder 7-½ teaspoon garam masala(hot spice mix), 8- 2 teaspoons lemon juice 9- 1 tablespoon oil and salt to taste. 10-1 onion HOW TO PREPARE: - 1- Finely chop the onion and set it aside. 2- Take a blender and put in the coriander, mint, celery, green chillies, onion and lemon juice and make a fine paste. 3-Now take a frying pan and pour the oil and bring to heat. When the oil is very hot add the paste and sauté till it becomes light green in colour. 4-Then add the ginger garlic paste, cumin powder, garam masala and sauté till the raw smell leaves. Add the chicken pieces and add salt to taste. 5-Mix it up well, cover, simmer and cook for 30 minutes or till the chicken is done. 6-Garnish with fresh cream in the centre and coriander leaves and serve.

INGREDIENTS 1- 1 tbsp oil 2-300 g chicken breast ,diced 3-2tbsp thai green curry paste 4-250 chicken stock 5-6tbsp low fat cocnut milk 6-baby corn , halved lengthways 7-1 capsicum 8-110 spinach ,chopped 9-3 tbsp chopped coriander METHOD 1- Heat oil in a pan and fry chicken till golden.Add curry paste and stir for 1 minute, then add stock and cocnut milk. 2-Bring to a boil , then reduce heat, cover and simmer chicken for 6 minutes.Add spinach and cook for another 2 minutes. 3-Serve garnished with coriander. 4- Serve it with white rice.

Ingredients 1 kg chicken 2/3 cup curd 1 tsp turmeric powder 2 tsp red chilli 1 tsp garlic paste salt to taste 1 tsp lime juice 2 tsp corn or peanut oil 1 bay leaf 2 pieces cinnamon 6 pieces cloves 1/2 tsp crushed black pepper 2 medium onions 2 tsp grated coconut 1 large cut tomato 2 tsp oil 1 tsp coriander leaves Method: 1-Mix turmeric powder, red chillies, garlic paste, salt, and lime juice with curd. The marinade is ready. 2-Add the cut chicken pieces to the marinade and leave aside for half an hour. Heat oil in pan. 3-Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent. Add grated coconut. Saute till coconut color changes. Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender. 4-The Kolhapur masala is ready. 5-Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly. 6--Add paste and simmer on low flame for 5 minutes. 7-Kolhapur chicken is ready. Garnish with coriander ...