Chicken 65

Ingredients: 

• Chicken (breast pieces is better) - 1 kg
• Onion - 1 small - cut into thin long pieces for garnish
• Turmeric/haldi powder
• Salt
• Ghee
For Masala:
• Garlic - 1 bulb - peeled and cut
• Ginger - 1 inch piece - cut
• Onion - 2 big - cut
• Tamarind/HonseHooli pulp - 1 Tblsp
• Red Chillies - 6 o 7 (according to the taste)
• Funnel Seed/Somp  - 1 tsp
• Cumin/Jeerge - 1 tsp
• Fenugreek/Menthe - ½ tsp
• Coriander seed/Kothumbari beeja - 2 Tblsp 
• B. Pepper/Kalmenisu - 1 tsp
• Poppy Seeds/Gusgase - 1 tsp
• Cinnamon/Dalchin Chekke - 3 pieces
• Cloves/Lavanga - 3

Method: 

1. Clean and cut chicken into 1 to 2 inch pieces. Squeeze out the extra water.  
2. Sprinkle salt and haldi over the chicken.(optional: rub in some lemon juice or vinegar - help tenderize the chicken ). Mix it all and keep it aside to marinate for at-least 10 minutes
3. Make masala ready:Roast all the masala dry ingredients with bit of ghee/oil on a tawa/griddle. 
4. Grind all the masala ingredients in a blender(mixie) to a fine paste.  Keep aside 
5. Pressure cook Chicken pieces with masala - for one whistle.  
6. Once pressure is released, transfer the chicken and masala on to a think bottom tawa/griddle. 
7. Let it cook on medium high (covered if needed) until liquid is observed.
8. Add a spoon of ghee or oil and shallow fry/roast the chicken in the same tawa by gently turning the chicken pieces around. Note: Do not disturb the chicken too much, the pieces will break apart.
9. Once done, turn off the heat and let it sit for 5 to 10 minutes before transferring to serving tray. 
10. Garnish with coriander leaves, cut onion and lemon wedges.

Enjoy!!

Chicken Sukka(Dry Curry)

Ingredients: 

• Chicken - 1 kg
• Onion - 2 big - cut into thin long pieces 
• Garlic - 1 bulb - peeled and minced
• Ginger - 1 inch piece - minced
• Tamarind/HonseHooli pulp - 1 Tblsp
• Turmeric/haldi powder
• Salt
• Ghee
For Masala:
• Red Chillies - 6 o 7 (according to the taste)
• Mustard/Sasive  - ½ tsp
• Cumin/Jeerge - ½ tsp
• Fenugreek/Menthe - ½ tsp
• Coriander seed/Kothumbari beeja - 1 ½ Tblsp 
• B. Pepper/Kalmenisu - 1 tsp
• Poppy Seeds/Gusgase - 1 
• Cinnamon/Dalchin Chekke - 2 pieces
• Cloves/Lavanga - 3
• Cardamom/Elachi - 1 pod
• Coconut - Grated from one whole coconut 

Method: 

1. Clean and cut chicken into 1 to 2 inch pieces. Squeeze out the extra water.  
2. Sprinkle salt and haldi over the chicken.(optional: rub in some lemon juice). Mix it all and keep it aside to marinate for at-least 10 minutes
3. Make masala ready:Roast all the masala ingredients with bit of ghee on a tawa/griddle. 
4. Except coconut, grind all the masala ingredients in a blender(mixie) to a fine paste. Add coconut and grind to a course consistency. Keep aside 
5. Put a thick bottom pan, add 2 tsp ghee over medium heat. Add cut onion and fry for couple of minutes. Add minced ginger & garlic to the pan and fry altogether.
6. Add the the chicken pieces to the pan, cover the pan, simmer the fire and cook for about 5 minutes.
7. Add tamarind paste to chicken and let it simmer in the covered pan. (Reduce the tamarind if you had added lemon juice while marinating the chicken)
8. Once chicken is almost cooked, add the masala and a cup of water. Stir all together and cook until done.
9. Garnish with coriander leaves or roasted onion before serving.