This recipe was given to me by an Indian post-doc in my lab. It is absolutely
delicious.

Marinade

1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste

1 Lb of fresh chicken (sliced, diced or shredded… your choice)

Mix the above ingredients making sure to thoroughly coat the chicken. You may
want to add a little bit of oil to facilitate coating the chicken. Allow to
marinate for approximately two hours.

two cloves of garlic, chopped
1/2 cup chopped onion

Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar
and allow it to caramalize over medium heat. Add garlic and fry until golden
brown, then add onion and fry until tender.

Place the marinated chicken in the garlic/onion mixture and fry it over low
heat (do not add any more oil). Cover it and allow it to fry until done. Stir
occasionally.

When chicken is done, grate about a tsp of fresh cinnamon over it and serve
immediately over a bed of steamed rice. Enjoy!

Ingredients

Amount Ingredients
3 Diced Chicken Breasts
1 cup Curry Masala Gravy
1/4 Finely Chopped Onion
2 tsp Curry Powder
1 tsp Chilli Powder
8 Chopped Green Chilies
4 cloves Crushed Garlic
2 tbsp Grated Ginger
4 tbsp Chopped Coriander Leaves
1 tsp Garam Masala
5 tbsp Oil

Preparation

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
Add the Chicken pieces and seal well on all sides. Add half the masala gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
If needed add more masala gravy and water to prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves and cook for a further minute.
(from indiaforvisitors.com)

Ingredients

1 3lb chicken
4 cloves garlic
1 medium fresh green chili
1 2 inch piece ginger
2 c. onion, finely chopped
8 cardamom pods
9 cloves
Total butter: 1 stick

Method

CUT one 3-lb chicken, skin removed, into 10 pieces.

COMBINE and process for 15 seconds: 4 garlic cloves, halved 1 medium fresh hot green chili, seeded, one 2-inch piece fresh ginger, peeled, coarsely chopped

ADD and process 15 seconds: 2 cups finely chopped onions

ADD and process 15 seconds: 8 cardamom pods, cracked 9 cloves

SET ASIDE.

HEAT in large saucepan/ skillet: 3 Tablespoons butter (heat until foam is going down)

BROWN on medium heat: 1/2 the chicken pieces (“lightly browned on all sides) Transfer to plate, repeat with 3 more tablespoons butter and remaining chicken.

ADD TO PAN and cook, stirring constantly: The rest the butter The garlic/onion/spice mixture Cook it for 10 minutes or until liquid has evaporated.

ADD and cook 2 minutes, stirring constantly: 2 teaspoons cumin seeds 1 teaspoon chili powder (unspiced ground chili peppers) One 1 1/2 inch piece cinnamon stick

ADD and cook, stirring often, 10 minutes: One 16 ounce can whole tomatoes, chopped, with juice 1/2 teaspoon salt (sounds silly, with that in butter and tomatoes)

ADD: The chicken and its juices

REDUCE HEAT to low, cook covered 30 minutes, until chicken is tender and sauce is thickened.

GARNISH WITH: 1/4 cup fresh coriander (for 6)

This recipe came out from my own kitchen. When I came to U.S., I was novice at cooking. I tried to make a new dish everyday with my own ideas. Sometimes, it comes out well and sometimes …(I won’t say about that). This came out pretty well.

Ingredients:
Boneless chicken/with bones pieces – 1 Lb
Onions Onion (sliced) – 2
Limes – 3
Whole green chilli – 5
Onion paste – 3 tbs.
Ginger paste/powder – 1/2 tsp.
Garlic paste/powder – 1/2 tsp.
Turmeric powder – 1 tsp.
Red chilli powder – 1 tsp.
Coriander powder & Cumin powder – 1 tsp.
Plain yogurt – 1 tbs.
Salt – 1.5 tsp. or to taste
Cinnamon powder – 1/4 tbs.
Cloves powder – 1/4 tsp.
Oil – 2 tbs.
Method:
Clean the chicken pieces. Mix Onion paste, Ginger, Garlic, Turmeric, Red chilli powder,coriander,cumin,yogurt,salt,Cinnamon and Clove powder in a small bowl. Put 1 Tbs. oil to it. mix it well. In a big bowl put all the chicken pieces. Put all the spices from the small bowl onto the chicken. Mix it well, so, that the chicken pieces are covers with spices. Keep it for 6 to 8 hours. Preheat the oven at 450 F. Now spread some oil in a big flat baking tray. Keep all the chicken pieces one by one (in a single layer). Once the oven is ready, keep the tray inside the oven for 45 minutes. If you want more color, change the oven to broil, turn all pieces and put it inside the oven for 5 minutes. Now keep all the chicken pieces in a tray or plate. Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.Tandoori chicken is ready to serve. You can have it with rice or you can have it just like that. I liked it.

2 medium tomatoes , blended to a smooth paste
2 medium onions chopped,
1 tbsp ginger-garlic paste,
3 tablespoon cashewnuts, powdered
2 tsp red chili powder,
1 tablespoon curd(yoghurt)
1 stick butter for frying
1 tablespoon CoolWhip

Method
Marinate the chicken in the marinade for 1 whole hour.
Heat some butter and fry the chicken till well done.
Remove the chicken, drain and set aside.
In the remaining butter fry the chopped onions till golden,
then add the ginger-garlic paste and fry sprinkling
little water now and then till oil separates.
Add the cashew paste, chilli pd, tomato paste and cook for 10 mins.
Add the curd,whipped cream and the chicken.
Mix well and cook till done .
Garnish with finely chopped coriander leaves.

Preparation : 15 minutes (exc. marinating time)
Cooking: 40 minutes

Pork chops, beef, ground beef, ground turkey, or ground pork can be substituted for chicken.

Method:
Wash the chicken and dry on a paper towel. Cut into 2.5 cm cubes.
Add salt to the garlic and crush to a smooth pulp.
Heat the oil in a frying pan, preferably a non-stick or cast iron, over medium heat. Add the garlic and fry until it is lightly browned.
Add the chicken and fry for about 7 minutes stirring constantly. Add coriander powder, turmeric and chili powder. Fry for 5 more minutes.
Remove from heat and stir in the lemon juice and chopped coriander leaves.
Serve with drinks on cocktail sticks, hot or cold.

2 pounds skinless boneless chicken breast
1 teaspoon Chili Powder
1/2 teaspoon Black pepper
Salt to taste
2 Egg whites
2 Tablespoons Corn flour
2 Tablespoons Refined Wheat Flour or all
purpose flour
1 cup Butter milk
1 Tablespoon Ginger Paste
1 Tablespoon Garlic Paste
1/4 teaspoon orange food coloring
Salt to taste
2 Tablespoons Vegetable Oil
1 1/2 Tablespoons Lemon juice
Oil for deep frying

Preparation
1.Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken
pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.
2.In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.
3.Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste. After two or three minutes raise the heat to
medium and cook until the butter milk
mixture comes to a boil. Now add the
chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
4.Remove the skillet from heat and add
lemon juice. Stir well. Serve with white rice