One pot chicken

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1. Salt and pepper in chicken, turmeric, cumin, paprika.
2. Pan fry the chicken for 4 minutes on each side. Remove and set aside the chicken.
3. Add 1 onion, minced garlic- fry for 2 minutes.
4. Add washed rice.
5. Add chicken. Add water or chicken stock.
6. Cover and cook for 20 minutes. 
7. For the sauce- Add dark soy sauce, sugar, garlic, sesame seeds, black pepper- mix together and pour over rice.

Chicken Karahi

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Ingredients:

• Chicken - 500g
• Oil - 1/3 cup
• Salt - 1 tsp (or to taste)
• Tomatoes (sliced) - 2 medium
• Ginger Garlic Paste - 1 tsp
• Turmeric Powder - 1/3 tsp
• Coriander (Dhania) Powder - 1/2 tsp
• Red Chili Powder - 1/2 tsp
• Black Pepper Powder - 1/2 tsp
• Curd/Yogurt - 1 cup
• Green Chilies (sliced) - 3-4
• Ginger (chopped) - 1 small piece
• Coriander (chopped) - as per taste

Preparation:

1. Heat 1/3 cup of oil in a wok (kadai) over medium heat. Once hot, add 500g chicken pieces. Add 1 tsp salt and give it a quick stir to coat the chicken.
2. Cover the wok with a lid and let the chicken fry for a few minutes.
3. After the chicken has lightly fried, add 2 medium-sized sliced tomatoes to the wok. Stir to mix and cover the wok again. Let the tomatoes cook until they become soft and start to break down.
4. Once the tomatoes are soft, add 1 tsp ginger garlic paste. Stir it well into the mixture.
5. Now, add 1/3 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp red chili powder, and 1/2 tsp black pepper powder. Mix everything thoroughly and fry for about 2 minutes, allowing the spices to blend with the chicken.
6. Add 1 cup curd or yogurt to the wok. Stir the mixture to ensure the yogurt is well incorporated into the chicken and spices.
7. Add 3-4 sliced green chilies and 1 small piece of chopped ginger. Sauté and fry the mixture for 2 more minutes to infuse the flavors.
8. Finally, add chopped coriander (as per taste), sauté for 1 minute, and mix well.
9. Serving: Your Chicken Karahi is now ready! Serve hot with naan, roti, or rice and enjoy the delicious flavors. Notes: Adjust the number of green chilies according to your spice preference. For a richer flavor, you can add a dollop of butter or ghee towards the end of cooking.

Common gravy

• Tomatoes 4
  
• Carrots 2
  
• Capsicum 1
  
• Bay leaf 2
  
• Pepper 8
  
• Ginger 2"
  
• Red chillies 4
  
• Green chillies 4
  
• Cashew nuts 8
  
• Cinnamon stick 2"
  
• Green cardamom 3
• Black cardamom 2
  
• Cloves 4
  
• Coriander stems handful
  
• Red Chilli powder 1 tbsp
  
• Coriander powder 1 tbsp
  
• Turmeric powder 1/2 tbsp
  
• Salt 1 tbsp
  
• Water 500 ml
  

Boil in cooker and then blend.