Chicken or Gobi 65

Ingredients:

Chicken or Cauliflower - 1/2 kg cut into small cubes
Curry leaves - 2 sprigs
Coriander leaves - 3 sprigs
Ginger - 1/2 teaspoon finely chopped
Garlic - 1 teaspoon finely chopped
Cumin seeds - 1 teaspoon
Cumin powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Chilli-Garlic paste - 2 teaspoon
Corn flower - 2 teaspoon
Egg - 1
Pepper powder - 1 teaspoon
Ginger - Garlic paste - 1 teaspoon

Method:

1. Take the chicken or cauliflower, add salt, ginger-garlic paste, pepper powder, egg and cornflower. Mix well and deep fry the chicken in oil and keep it aside.
2. Heat oil in a pan add cumin seeds, finely chopped ginger and garlic and fry till the raw smell oozes out.
3. Add curry leaves, chopped coriander leaves, green chillies 2 optional, 1/2 teaspoon pepper powder, 1/2 teaspoon cumin powder, red chili powder, half teaspoon of salt and chili-garlic paste.
   
4. Add red color and 2 tablespoon water so you get good sauce add the fried chicken and mix everything well.
5. Don't keep it too long as the chicken will turn soggy when all the ingredients mixed well remove it from heat.
6. Serve with fried onions and lemon.

Chilli Chicken

Ingredients

For Marinade ( for half kg chicken)

• Corn Flour - 2 spoons
• Plain Flour - 2 spoons
• Coarse Rice Flour - 1 spoon (This gives crispness for the fry)
• Red Chilli Powder - 1 teaspoon (adjust as per spice needs)
• Ginger Garlic Paste - 2 teaspoons
  
• Lemon Juice
• Egg - 1

Chicken half kg

Method

Cut chicken into small to medium cubes (Children like small crisp ones). Mix all the items listed in "For Marinade" to make a smooth paste. Mix chicken with the marinade. Cover the vessel with cling wrap and keep it in fridge for 2 hours. Take the chicken from fridge 10 minutes before frying. Deep fry the chicken and serve with onion rings and lemon slice.

Pepper Chicken

Ingredients

To Grind

• Green Chillies 3- 4
  
• Curry Leaves one stick
• Ginger - One reasonable size
  
• Garlic - 6 pods
  
• Fennel Seeds - half teaspoon
• Pepper Corns - half teaspoon

Chicken - half kg
Onions - 3
Curry leaves - One stick
salt to taste

Method

Heat a non stick pan and add very little quantity of oil (say 2-3 spoons) to fry the 2 onions. When onions become translucent add chicken and fry for 5 minutes. Add the smoothly grinded paste of the "To Grind" ingredients and fry for another 2 minutes and add salt as required. Reduce the heat, cover and cook until the chicken is done. Try to avoid using water to cook chicken a little amount can be used to grind the masala. Once the chicken is done transfer to the serving bowl. With a little oil fry the remaining one onion and curry leaves. Make sure the onions are crisp. Decorate the cooked chicken with fried onions and curry leaves. Can be had as a starter or as side dish.