Chicken in Green mango

Ingredients:

• 450 gms Chicken, skinned, boned and cubed
• 2 tbsp Corn Oil
• 4-5 Curry leaves
• 1 tsp Ginger Pulp
• 300 ml Water
• 2 Green Chillies, cut
• 2 Medium Onions, sliced
• 1 Medium Green Mango, peeled and sliced
• 1 tsp Chilli powder
• 1/2 tsp Garlic Pulp
• 1 tsp Coriander powder
• 2 tbsp cut Coriander
• 2 Medium Tomatoes, quartered
• 1 tsp Salt
• 1/4 tsp Turmeric
• 1/4 tsp Onion seeds
  

How to make chicken in green mango:

• Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
• Mix the spices into the chicken and add half the mango slices to this mixture as well.
• In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
• Add the curry leaves.
• Gradually add the chicken pieces, stirring all the time.
• Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
• Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.

Chicken Tikka

Ingredients:

• 1 (3 to 4 pound) chicken
• 1 1/2 cups yogurt
• 1 tbsp paprika
• 4 garlic cloves, pressed
• 1/8 tsp chili peppers
• 1 tsp salt
• 1/4 tsp cinnamon
• 1/2 tsp ground cumin
• 1/8 tsp ground cloves
• A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.

Method

• Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
• For the marinade, combine all the remaining ingredients.
• Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
• To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.

Indian Butter Chicken

Ingredients:

• 1/4 pint/150ml natural yogurt
• 2 ounces/50g ground almonds
• 1 1/2 tsp chili powder
• 1/4 tsp crushed bay leaves
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1 tsp garam masala
• 4 green cardamom pods
• 1 tsp ginger pulp
• 1 tsp garlic pulp
• 14 ounce/400g can tomatoes
• 1 1/4 tsp salt
• 2 pounds/1kg chicken, skinned, boned and cubed
• 3 ounces/75g butter
• 1 tbsp corn oil
• 2 medium onions, sliced
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream

Method

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.