Anglo-Indian Roast Chicken

Ingredients:

 1.2 kg chicken (bone-in preferred)

 3 tbsp oil or ghee

 2 onions, thinly sliced

 1 tbsp ginger-garlic paste

 3 green chillies, slit

 1 cup yoghurt, whisked

 1 tbsp coriander powder

 1 tsp cumin powder

 ½ tsp turmeric

 1 tsp garam masala

 1 tsp chilli powder

 10-12 cashews or 2 tbsp melon seeds (soaked and ground to a paste)

 ½ cup thick coconut milk

 Salt to taste

 Fresh coriander for garnish

Instructions:

 Heat oil or ghee in a heavy pan and sauté the onions until golden. Add ginger-garlic paste and green chillies, and cook until fragrant. Add the chicken pieces, salt, turmeric, coriander, cumin, chilli powder, and mix well. Cover and cook for 10 minutes on medium heat. Stir in the cashew paste, then lower the flame and add the whisked yoghurt slowly, stirring constantly so it doesn’t split. Cover and cook for 15–20 minutes until the chicken turns tender. Add garam masala and finish with coconut milk or cream if using. Simmer for 2–3 minutes. Garnish with coriander and serve with naan, parathas, or steamed rice.

Chicken 65

Ingredients:

 500 g boneless chicken, cut into small pieces

 1 tbsp ginger-garlic paste

 1 tsp red chilli powder

 1 tsp Kashmiri chilli powder

 ½ tsp turmeric

 1 tsp cumin powder

 1 tsp coriander powder

 1 tsp garam masala

 1 tsp pepper

 1 tbsp lemon juice

 1 tbsp curd

 1 tbsp cornflour

 1 tbsp rice flour

 Salt to taste

 Oil for frying

For tempering:

 1 tbsp oil

 1 tsp mustard seeds

 6-8 curry leaves

 2-3 green chillies, slit

 2 tbsp curd (lightly whisked)

Instructions:

 Marinate the chicken with ginger-garlic paste, all the spices, lemon juice, curd, cornflour, and rice flour. Let it rest for at least 30 minutes. Deep fry or shallow fry the chicken until crisp and golden, then set aside. For the tempering, heat a spoon of oil, add mustard seeds, curry leaves, and green chillies. Lower the flame, stir in the curd, then add the fried chicken and toss well until coated. Serve hot as a starter or side.

Chicken Korma

Ingredients:

 1.2 kg chicken (bone-in pieces)

 3 tbsp coconut oil or ghee

 2 onions, thinly sliced

 2 green chillies, slit

 1 tbsp ginger-garlic paste

 1 tsp turmeric

 1 tsp pepper powder

 1 tbsp coriander powder

 1 tsp garam masala

 1 cup thick coconut milk

 1 cup thin coconut milk

 10–12 cashews (soaked and ground to a paste)

 1 small cinnamon stick

 4 cloves

 3 cardamom

 1 bay leaf

 Salt to taste

 Fresh coriander for garnish

Instructions:

 Heat oil or ghee in a pan and add cinnamon, cloves, cardamom, and bay leaf. When they release their aroma, add the sliced onions and cook until soft and lightly golden. Add green chillies and ginger-garlic paste, and sauté until the raw smell fades. Mix in turmeric, pepper, coriander powder, and salt. Add the chicken pieces and cook for a few minutes so they absorb the spices. Pour in the thin coconut milk, cover, and cook on medium heat until the chicken turns tender. Stir in the cashew paste, thick coconut milk, and garam masala, then simmer gently for a few minutes without boiling. Finish with fresh coriander.

Serve with appam, idiyappam, ghee rice, or soft chapatis.

East Indian Sorpotel Chicken

Ingredients:

 1.2 kg chicken

 3 tbsp oil

 2 onions, finely chopped

 1 tbsp ginger-garlic paste

 6-8 dry red chillies 1 tsp turmeric

 1 tsp Kashmiri chilli powder

 1 tsp cumin powder

 1 tsp coriander powder

 ½ tsp pepper

 ½ cup vinegar

 1 tbsp sugar

 Salt to taste

Spice grind:

 6 cloves

 1-inch cinnamon

 4-5 peppercorns

 2 cardamom

 ½ tsp mustard seeds

 6-8 garlic cloves

 ½-inch ginger

 A splash of vinegar to grind

Instructions:

Boil the chicken and liver lightly just until cooked then cut into small cubes and set aside. Heat oil and fry the chopped onions until golden. Add ginger-garlic paste and cook until fragrant. Add the ground red chilli paste and the dry spice mix, and fry until the oil begins to separate. Stir in turmeric, cumin, coriander, pepper, and salt. Toss in the chopped chicken pieces and mix well so the masala coats everything. Add vinegar and a bit of water, then let it simmer on low heat so the flavours deepen. Add sugar to balance the tang and continue cooking until the gravy thickens and the colour deepens. Rest it for a few hours or overnight for the best flavour.

Chicken Stew

Ingredients:

 1.2 kg chicken (bone-in pieces)

 2 tbsp coconut oil or ghee

 2 onions, thinly sliced

 2–3 green chillies, slit

 1 tbsp ginger-garlic paste

 1 tsp black pepper powder

 ½ tsp turmeric

 1 tsp garam masala

 2–3 cardamom pods

 2 cloves

 1 bay leaf

 2 cups thin coconut milk

 1 cup thick coconut milk

 Salt to taste

 Fresh coriander or curry leaves for garnish

Instructions:

 Heat oil or ghee in a heavy pan and sauté onions, green chillies, and whole spices until the onions turn soft. Add ginger-garlic paste and cook until fragrant. Stir in turmeric, black pepper, and salt, then add the chicken pieces and coat them with the spices. Pour in the thin coconut milk, cover, and simmer on low heat until the chicken is tender. Add thick coconut milk, mix gently, and cook for a few more minutes without boiling. Finish with garam masala and garnish with fresh coriander or curry leaves. Serve hot with appam, idiyappam, or steamed rice