Ingredients: Boneless chicken cut into small cubes(1 whole chicken), 1 tablespoon tomato sauce, 1 tablespoon chili sauce, 2 tablespoons Soya sauce, 2 tablespoons vinegar, Salt to taste, 6 green chilies, 4 big onions (chopped), 1 heaped tablespoon corn flour, 2 eggs, 1 teaspoon ajinamoto, Refined cooking oil.

Preparation: Wash the chicken pieces and dry them. Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt.Beat the eggs and pour them on the chicken pieces. Add half a tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2 hours.Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the rest of the sauces and a pinch of salt. Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan. Add the ajinamoto. Stir well and serve hot.

Dry Chicken Roast

Ingredients: Chicken 1 kg, Turmeric powder 1/2 tsp, Chillie powder 1 tsp, Coriander powder 1/4 tsp, Garam masala powder 1/2 tsp, Ginger 1″, Garlic 5 to 6 flakes, Salt as required, Oil 1 tbs, Butter 1 tsp.

Preparation: Clean the chicken and to it add ginger—garlic paste and all the above said powders, salt and marinate it for an hour. Then steam cook it for 5 minutes in the pressure pan. In a non stick pan heat the oil and butter and then add the steam cooked chicken to it and keep roasting till it is dry. Garnish with coriander leaves, onion, carrot and lemon. Tastes good with fried rice and vegetable noodles.

Chicken Curry

Ingredients: 1 full: Chicken (skinned and jointed), 1 1/4 cup : Tomatoes (skinned, deseeded and chopped), 3/4 cup: Onions (ground), ½ tsp: Kashmiri mirch, 1 ½ tsp: Roasted, ground fennel seeds, 1 tsp: Ginger powder, 2-3: Cloves, 2-3: Cardamoms (large), 2 tsp: Oil/ butter, 350 ml: Water/ stock.

Preparation: Fry the chicken in hot oil for 5 minutes to seal. Remove from pan. In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.