Grilled Chicken with Herbed Mushroom Sauce

You will need these ingredients:

Chicken breasts - 2 boneless, skinless 
Olive oil ( I used coconut oil) - enough to drizzle the chicken with
Button mushrooms - 200gms 
Olive oil - just enough to coat the pan (you can also use spray)
Butter (again, I used coconut oil) - 1 tbsp
Flour (all-purpose or corn) - 1 tablespoon
Chicken or beef stock - approximately 1 cup
Fresh herbs (I used rosemary, thyme, and chives)Salt - to taste
Pepper - to taste

Method:

1) Drizzle the chicken breasts with oil, and sprinkle with salt and pepper. 
2) Grill over high heat until cooked through.  Let rest under aluminum foil while you prepare the sauce.
3) Wash and dry mushrooms and cut in half.  Heat enough oil to coat the bottom of the pan to high. 
4) Add dry mushrooms and stir them around until they begin to brown. 
5) Lower the temperature to medium and cook the mushrooms for about 5 minutes, or until they are tender.
6) Add butter and flour to the mushrooms.  Stir it all around and cook for 2 minutes. 
7) Add the stock and stir well. 
8) Raise the heat and let the sauce boil to reduce and thicken. 
9) When it’s the consistency you like, taste for seasonings and add salt and pepper.
10) Add the fresh herbs (rosemary/thymes/chives - Since I didn't have fresh herbs, I didn't add these. I added pepper instead).
11) Serve the sauce over the chicken with mashed potatoes on the side.

Quick and easy Chicken Biryani

You will need these ingredients:

Chicken Legs - 4 large or 6 medium sized
Long grained Basmati Rice - 2 cups
Onions - 1 large sliced thin
Green Chillies - 4 to 6
Ginger Garlic Paste - 3 tbsps
Garam Masala - 1/2 tbsp
Biryani Masala - 3 tbsps
Chilli Powder - 1/4 Tbsp
Turmeric Powder - 1/2 tsp
Curd - 1/2 cup
Salt - to taste
Clove - 3 to 5
Cardamom - 3
Bay Leaves - 2 to 3
Coriander Leaves - couple of sprigs chopped
Water - 3 cups
Unsalted Butter - 5 to 7 tbsp

Method:

1. Clean the Chicken well and marinate it with 1tbsp of Ginger garlic paste, the Garam Masala, 1 tbsp Biryani Masala, the Chilli powder, the turmeric Powder, curd and salt.
2. Melt the butter in a pressure cooker.
3. Add in the Clove, cardamom and bay leaves and fry it until the smell emanates from them.
4. Add in the onions and green chillies and saute until the onions turn translucent.
5. Add in the remaining ginger garlic paste and Biryani masala and saute until the raw smell is gone.
6. Add the chicken marinade and stir well until it starts to cook.
7. Take care to ensure that the gravy is not getting stuck at the bottom.
8. Once the chicken starts to cook, add in the rice and mix it well into the gravy.
9. Add water (1.5 cups for 1 cup of rice) and the chopped coriander leaves and pressure cook for 1 whistle.
10. You can also add the whole mixture and cook it in a rice cooker until done.
11. Serve hot with curd and appalam.

Easy Chicken Curry

You will need these ingredients:

Chicken - 900 grams
Eastern Chicken Masala Powder - 5 tablespoons
Salt - to taste
Oil - 2 tbsps
Mustard - 1 tsp
Onion - 1 large sliced thin
Tomato - 1 larged chopped
Green Chillies - 5 slit into halves
Ginger Garlic Paste - 2 tsps
Curry Leaves - 2 sprigs
Potatoes - 3 cut into large cubes
Water - 3/4 cup
Coconut milk - 1/4 cup

Method:

1. Clean the chicken and cut it into small pieces.
2. Rub the chicken with the Chicken Masala Powder and salt and marinate this for 1/2 to 1 hour.
3. Heat the oil in a pressure cooker.
4. Crackle the mustard and add the sliced onion and green chillies.
5. When the onion is done, add in the tomatoes and saute until the tomatoes are tender.
6. Add in the ginger garlic paste and the curry leaves. Saute until the raw smell has gone.
7. Add in the marinated chicken and potatoes and mix well.
8. Add in the water. Do not add more water as the chicken will leave out water.
9. Close the cooker and let the curry cook (3 whistles on high flame).
10. Turn off the flame and let the cooker release all the pressure.
11. Open the cooker and place it on a low flame.
12. Add in the coconut milk and mix well.
13. Turn off the flame when the curry starts to boil.
14. This curry tastes best when with rice or fresh bread. It can also be served with Chapatis or Kori Roti.

Chicken Stew

You will need these ingredients:

Chicken - 1 kg
Potato - 1 cubed
Onions - 3 finely chopped
Green chillies - 3 or as reqd slit open length-wise
Ginger Paste – 1 tbsp
Garlic Paste – 1 tsp
Coconut Milk - 1 pack (Dabur Homemade)
Cinnamon - 4 small pieces (crushed)

Cardamom - 4 pods crushed

Cloves – 4
PepperCorns – a few 

Curry leaves - 3 stems
Oil - 4 tsp

Salt to taste

Method:

1. Cook the cut pieces of chicken with 2 tbsps of coconut milk diluted in 1/2 cup of water, potatoes and salt in a pressure cooker (2 whistles on full flame).
2. Heat oil in a pan and sauté onions, green chillies, garlic and ginger.
3. Add crushed cinnamon sticks, cloves and cardamom and sauté, till onions turn brown.
4. Sauté, till the raw smell of the masala goes away.
5. Add in the cooked chicken.
6. Cover and bring everything to a boil.
7. Lower the flame to simmer and add the remaining Coconut milk to the cooked chicken.
8. Add in the curry leaves.
9. Keep stirring the stew until it heats up well.
10. Turn off the flame as soon as the gravy starts to simmer.
11. Serve hot with Appams.

Andhra Style Green Chilli Chicken

You will need these ingredients:

Chicken – 1 Kg
Green Chilies – 25 (coarsely crushed)
Ginger Garlic Paste – 1½ tbsp
Onion – 1 sliced thin
Turmeric powder – a pinch
Coriander seeds – 1 tbsp
Fenugreek seeds – ½ tsp
Cumin seeds – ½ tsp
Fennel seeds – ½ tsp
Kasuri Methi – 1 tbsp
Cinnamon – 3 pieces
Clove – 5
Salt - to taste

Method:

1. Grind together the coriander, fenugreek, cumin and fennel seeds, kasuri methi, cinnamon and clove to a fine powder.
2. Clean the chicken and cut it into medium sized pieces.
3. Cook the chicken with a pinch of turmeric, the pounded green chilies, salt and a ½ cup of water. (2 to 3 whistles in a pressure cooker)
4. Heat the oil and fry the onions until translucent.
5. Add in the ginger garlic paste and fry until the raw smell has gone.
6. Add the powdered mix and fry for a minute or two.
7. Add in the chicken and mix well.
7. Sauté for about 5 minutes on low flame and remove from the fire.
8. Serve hot with rice.

Note:
You can increase/decrease the number of green chillies according to your taste.
You can marinate the chicken for about an hour with the turmeric, chilies and salt for a better taste.