Spicy Chilli Chutney

Kaara chutney

Week before last week, Kamal, Harshu and me went to chennai to our family friend's house. Had a Gala time playing with the little Baby Sahana. Harshu was very busy meddling things in the new place and we couldnt help but laughed when he was imitating all the sounds from the baby. We had a wonderful trip to pondicherry. me and my friend had prepared a tasty picnic breakfast, Idly Kaara chutney and Podi.
we found a small garden on the highway on the way to pondi. it was so relaxing, we had a homely breakfast and headed towards the Aurobindo Ashram.
Thanked Mother for Everything.
Ingredients:
Big Onion -1
Tomato - 1
Red Chilli -5
Garlic - 3 pods
Tamarind - 1 pinch sized ball.
Salt - To taste
Refined Oil - 3 tsp
Gingelly oil - 3 tsp
Curry Leaves - 1 Spring.

Method:
Grind all the ingredients except oil and curry leaves and mustard seeds on the mixer to paste.
Heat a kadaai, add 3 tsps of refined oil, add mustard seeds after it splutters add the curry leaves and then the grinded paste and stir for a while. check for salt and add more if needed. Keep the stove in sim and cook it covered. keep stirring occasionally until it reaches a chutney consistency. Serve with Idly or Dosai.

Chettinad Chicken

Ingredients:

1.Chicken - 500 gms

2.small onion - 10

3.Tomato - 1

4.Curry leaves

5.Coriander leaves

6.Oil - 1tbsp

7.Salt to taste.

8.Green Chilli - 2
9.Lemon extract- fewdrops

To Grind:

1.Red Chilli - 5nos                              
2.Pepper- 1 tsp
3.Dry coriander seeds- 1 tbsp
4.Cinnamon- 1/2 inch stick
5.cloves - 1
6.elachi- 1
7.Jeera - 1/2 tsp
8.saunf - 1/2 tsp
9.Khus Khus - 1/2tsp
10.onion - 5snos
11.Garlic - 8 pods
12.Ginger -1inch

Method:
Wash and clean the chicken with turmeric powder and water.(Chicken is Preferred with bone and skin,cut in to medium sized pieces),
Fry all the ingredients (1 to 9)mentioned under to Grind in a tsp of oil and make a fine powder.
Then on the same kadaai,fry the onion garlic and ginger with 2 drops of oil and add it to the mixer which contains the fine powder. run it until you obtain a smooth paste.
Now on a pressure pan, heat oil add curry leaves and green chilli and then the onion and tomato and saute well until it becomes soft and juicy. now add the washed and cleaned chicken and add salt and stir once.
Then add the masala paste made in to the cooking chicken.
stir fry for a while.
Now put in pressure for about 10 mins, this is to extract the fat out of the chicken, which enhances the taste.
once the steam is gone out, add coriander leaves and few drops of lemon and serve hot with rice or parottas or dosai or chapathi..
trust me, who ever had this have commented it to be so yummy....

Chicken 65

There are several commercial Chicken 65 powders available in the market.but u can prepare it very well usinig the simple ingredients at home too.i had added a few ingredients and also used the chicken 65 powder to a minimal amount.Sakthi chilli chicken masala is actually the perfect blend of all spicecs. i had included a little bit of red chilli powder along with powdered cloves, elachi and cinnamon and start aniseed.
I remember mom used to prepare such a masala, boil the chicken with it and then deep fry it. i am not really fond of deep fried items. instead of it i use just 3 or 4 tsps of oil in a nonstick pan.
For Chicken Drum stick kinda pieces, i pressure the marianated mixture for a span of 10 mins and then fry the content on the non stick pan. okie.... i guess we are good to go.

Ingredients:
1.Chicken - 500 gms
2.Red chilli powder - 1 1/2 tsp
3.clove - 2
4.Elachi -2
5.cinnamon - 1/2 inch stick.
6.star anisee - 1
7.Ginger garlic paste - 1 tbsp
8.Curd - 1 tbsp
9. Salt to taste
10.oil - 3 to 4 tsp
11.Food colour - red - 1 pinch (if needed).
12.Lemon - 1/2 rind.
Method:
Fry the ingredients from 3 to 6 without oil and make a fine powder, then add the ginger garlic paste, red chilli powder and the curd and beat it in the mixer to make a smooth mixture. Wash and clean the chicken, on a bowl marianate the chicken with the mixture, salt, lemon juice and food colour for about an hour.
If the chicken pieces are big, you can pressure cook the mixture for 10 mins and it would give out all the fat.. added benifit for us, you can use even more less oil.
Heat a frying pan,add oil after it has got heated, add the chicken and cook it covered for a while to avoid splashing of the masala and then let the masala get coated over the chicken.simmer the stove and get it roasted.
Ready to relish..

Vegetable Gravy

Veg Kuruma

Ingredients

1.Vegetables - 1 cup( Carrot,Beans,Green peas, Potatoes)

2.Onion - 1

3.Tomato - 1

To  Grind  
4.Coconut - 3 to 4 pieces

                                            5.Green chillies - 4

                                            6.Curry masala powder - 1 tsp

                                            7. Coriander powder - 1 tsp

                                            8.Garlic - 3 pods

                                            9.Ginger - 1/2 inch

                                           10.chick peas - 1 tbsp

                                      ----------------------------------

                                           11.Coriander leaves - 1 small bunch

                                           12.Curry leaves

                                           13.Mustard Seeds

                                           14.Oil - 2 tbsp.

                                           15.Salt to taste

Method:

Clean and cut the vegetables, peel the potato and cut to equal size and keep aside

chop the onion and Tomato.

Grind the ingredients under To Grind and make a smooth paste.

On a Pressure cooker, heat oil, add mustard, curry leaves and onion tomato and saute till it becomes well cooked. then add the vegetables, add salt. Then add the masala paste made, add water required for cooking and pressure cook for 10 mins. add coriander leaves and serve with hot chapathis.

Quick Chicken Gravy

Ingredients
1.Chicken - 250 gms (bones, skin, liver etc)
2.Big onion -1
3.Tomato -1
4.ginger garlic paste - 1tbsp
5.Chilli powder - 1/2 tsp
6.Coriander powder - 1 tsp
7.Curry masala powder - 1/2 tsp
8. Kulambu milagai thool - 1 tsp(optional - it can be used instead of the chilli powder and coriander powder combination)
9.Coconut - 2 pieces
10.Coriander leaves - small bunch
11.Curry leaves - 1 spring
12. oil - 2tsp.
13.Turmeric powder - 1/2 tsp
14.Salt as required.

Method:
Clean the chicken and wash it thoroughly with water & turmeric powder and keep aside.
Heat a Kadaai with a tsp of oil, add onion and tomatoes(made in to four pieces),ginger garlic paste, coconut and saute well. let this cool for a while and make a smooth paste on the mixer.
Now on a pressure pan, heat oil add Curry leaves once it splutters, add the masala paste made just a little while ago.saute for a minute and then add the cleaned and washed chicken and stir fry. add the salt,chilli powder, coriander powder and curry masala powder and kulambu milagai thool and mix well. once the nice aroma comes add the chopped coriander leaves and let the oil separate a little. now add little water until the chicken gets immersed and put in pressure for 10 mins and turn off the stove.
It can be served with Biriyani and also plain rice or rotis, parotta etc.

Bitter gourd Fry

Ingredients:

1.Bitter gourd - 1(Big paaharkaai also called as Komban paaharkaai)

2.Big onion - 1 (Finely chopped)

3.Red Chilli powder - 1/2 tsp

4.Salt - 2 tsp

5.Curry leaves
6.Oil - 2tsp.
                                            7 .Mustard seeds - 1/2 tsp
                                            8.Lemon - 1/2 rind.

                                            9.Grated coconut - 1 tbsp

Method:
Clean and cut the bittergourd to half circles. soak it in water for half an hour adding 1/2 tsp of salt to it..
Then drain the water and keep aside.(This is to remove the excessive bitterness)
In a kadaai, heat oil, add mustard seeds curry leaves and the chopped onion.saute well till the onion turns golden brown. now add the bittergourd soaked in salt water and stir a little
Add red chilli powder and cook it covered after sprinkling some water on to it.
once the vegetable becomes soft and well cooked. add another tsp of oil and try to get it well fried.

towards the end add few drops of lemon juice and the grated coconut and stir fry for 2 more mins and turn off the stove..

It is an excellent side dish for Paruppu rice and rasam. i simply love it.

as i could remember i had plenty of bittergourd during my pregnancy. had a craving for this vegetable..

funny isnt it..

it may not be many people's favourite. but i personally like the taste of it.

hope u also would like it.

Bottle gourd masala (suraikaai) kootu

Ingredients:

1.Bottle guard - 1

2.Small onion - 5 nos(finely chopped).

3. To Grind:
   Coconut - 2 pieces
   Jeera - 1/2 tsp
   Saunf - 1/2 tsp
   Green Chillies - 2

   Garlic - 1 pod

4.Turmeric powder - 1/4 tsp

5.oil - 2 tsp

6.Curry leaves - 1 spring

7.Mustard seeds - 1 tsp(along with begal gram - Kaduku ulundu)

Method:

Clean and cut the bottle guard to small pieces. on a vessel. boil it with sufficient water along with turmeric powder and salt until its well cooked.
In the mean time grind together all the ingredients under To Grind to a fine smooth paste and pour it on to the boiled vegetable mixture and mix well. Check if the consistency is not too watery and it should be like kootu.
now on a kadai, heat oil, fry mustard seeds, curry leaves and transfer it to the cooked vegetable kootu. mix a little bit . it can be served as a side dish for rice when eaten with kaara kulambu and also with chapathis.

Fresh Sandwich

These are Harshu's baby buns, i flicked a few from his quota and
i tried using them for this fresh veggie sandwich. he was very well attracted by the colour of green pepper and tomatoes. but still gotta grow up to grab his sandwich.

Ingredients:

1.Buns - 4 (preferrably non sweet and burger buns can be used.)

2.onion slices

3.Capsicum slices
4.Tomato slices

5.Cheese slices

6.Cream cheese or butter (i had used amul cheese - Pepper punch)

Method:

Cut the buns to halves and apply butter or cream cheese on the inner sides.place a cheese slice on either of the inner corners.arrange onion slices, tomato slices and capsicum slices.

heat in the microwave for 60 seconds.serve it with tomato or chilli sauce.

Coconut Burfi

Wish you all a Happy New Year 2010

Ingredients:
1.Coconut - 1
2.Sugar - 4 to 5 Tbsp
3.Elachi powder - 3/4 tsp
4.Ghee - 3 Tbsp
5.Cashew - 6 nos ( fried and broken)

Method:
Grate the Coconut.
Heat a heavy bottomed vessel and fry the coconut till the moisture vanishes.
remove the coconut from the flame and transfer it to another vessel.
Heat the Sugar immersed in water on the vessel and keep stirring until it reaches the syrup consistency.
now add the coconut to it and mix well and stir frequently, add ghee and elachi powder, cashews and check if the mixture has reached a little tighter state.
Grease a plate with ghee and spread it on the plate and cut them in to square shaped pieces.
separate the pieces after it is cooled and store them on an airtight container.

Meen Kulambu / Fish Curry

Ingredients
1.Fish - 1/2 Kg(Preferrably Vanjiram - King Fish)
2.Small Onion - 15 to 20 nos
3.Tomato - 2
4.Tamarind - 1 marble sized
5.Coconut - 4 pieces
6.Green Chilli - 2
7.Saunf - 1/4 tsp
8.Fenugreek - 1/4 tsp
9.Mustard seeds - 1/2 tsp
10.Kulambu milagai podi - 2tbsp
11.Chilli powder - 1 tsp
12.Coriander powder - 1/2 tsp
13.Refined oil - 3 tsp
14.Gingelly oil - 2tsp.
15.Salt as required.
16.Curry leaves - 1 spring.

Precooking steps:
1.Grind together 5 to 6 small onions with the coconut in to fine paste.
2.Cut the remaining onions to long finley sliced pieces.
3.Clean the fish with rock salt and water neatly.
4.finely chop the tomatoes too.
5.Extract the tamarind juice.

Method:
Heat refined oil, add mustard seeds, fenugreek, saunf once it splutters, add green chilli and curry leaves.
then the onion and cook until it becomes transparent and soft, now add the tomatoes and salt as required and cook till it becomes a well blended mixture, then add the kulambu milagai thool, red chilli powder and coriander
powder and the tamarind juice and coconut paste and sufficient water and bring it to boil.
While it is boiling add the gingelly oil, when the gravy becomes thick, add the cleaned fish pieces and cook it covered for few mins.
fish gets cooked very soon. Now it is ready to serve with rice.

Achovies Dry Fish fry

Nethili Karuvaadu Fry

It is one among amma's special.my mom never used to eat dry fish, but i keep wondering how can someone be so damn good at cooking it.Cleaning it is a big process in fact. It needs be soaked in warm water for atleast 30 mins, after which you can peel the fish and clear out the  bones and wash with water again so that it loses the odour and becomes neat.

Ingredients
1.Nethili Karuvaadu(Dry fish) - 100 gms
2. Small onion - 15 nos
3. tomato - 2
4.Tamarind - 1 marble sized
5.Green Chilli - 2
6.Red Chilli powder - 1/2 tsp
7.Coriander powder - 1/2 tsp
8.Kulambu powder - 2 tsp(this can be substituted with more of chilli powder and coriander powder.
9.Oil - 3 Tsp
10.Gingelly oil - 2 tsp.
11.Salt.
12.Curry leaves.
13.Mustard seeds - 1/2 tsp.

Precooking steps:
Clean the dry fish and keep aside.
cut the small onion length wise and finely chop the tomatos, split the green chilli in to halves.
Extract the tamarind juice.

Method:
Heat oil in a Kadaai, add mustard seeds, curry leaves and green chillies.
Add onions, saute well until it gets transparent and add tomatoes. it should be finely cooked.
add chilli powder, salt, coriander powder and kulambu powder and mix well.
add water and tamarind extract and bring this mixture to boil.
once it thickens, add the cleaned dry fish pieces and cook covered for a while.
Then add the gingelly oil and mix, wait until the oil separates.
Now it is ready to serve with rice.

Hyderabadi Chicken - Dry

There used to be a hotel called The Indus at Jayanagar 4th Block in Bangalore.
Me and my sister suhi used to treat ourselves there whenever we get a chance.
I have ordered this Hyderabadi Chicken dry with all smiles many times.
When i started hunting for new kind of recipes, i suddenly thought about this and Guessed the ingredients and it came out the way it should be, except for the Commercial Colour and Liberal Oily nature of the food in restaurants...
Here we go...
Hyderabadi Chicken Dry

Ingredients

Chicken - 250 gms
Curd - 2tbsp
Curry masala powder - 1 1/2tsp
Ginger garlic paste - 1 tbsp
Food color - Red - 2 pinch
Salt - as required.
Lemon - 1
Oil - 3 tsp
Curry leaves - 1 spring

For Masala:
Red Chilli - 5
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Coriander seeds - 3/4 tbsp.

Precooking steps:
Marianade chicken with curd, ginger garlic paste, food color, Lemon and curry masala powder and leave it aside for nearly half an hour.
On a kadaai, heat few drops of oil, fry the ingredients for masala on a medium flame and dry grind it on the mixer till it becomes a coarse powder.

Method:
On a Pan heat oil and add the marianated chicken and stri fry.. sprinkle water if needed.
Once it becomes soft add the curry leaves and fry for a while til the aroma gets blended.
Now add the Masala powder and stri fry, it should get coated on the Chicken
add a little more oil if it is expected to be a bit crispy.
It is an excellent side dish for Ghee rice or Chicken Biriyani or Rice with Chicken/Mutton curry.

Veg Pasta and Chicken Pepper Bits

I have coined the name for Chicken Pepper Bits, for it goes good with the Veg Pasta.

Chicken Pepper Bits:

Ingredients

1.Chicken Boneless pieces - 1 cup(made in to small bits)
2.Garlic paste - 1/2 tsp
3.Crushed Pepper Powder - 1/2 tsp
4.Salt - as required.
5.Oil - 2 tsp

Method:
1.Make small bits of the boneless chicken.
2.Marianade with salt, garlic paste and pepper powder.
3.Heat a pan, add oil and add this chicken and fry till it becomes soft and well cooked.

Veg Pasta

Ingredients:
1.Pasta - 100 gms
2.Big Onion - 1
3.Tomato - 2 (cut in to cubes)
4.Garlic - 8 to 10 (chopped in to fine pieces)
5.Capsicum - 1
6.Oregano seasoning - 2tsp.
7.Butter - 1 tbsp.
8.Olive oil - 1 tbsp
9.Cheese spread - 1 tbsp
10.Green chillies - 4
11.Coriander leaves - 1 spring

Precooking steps:
1.Boil water in a vessel and add pasta when the water boils also add 2 tsps of oil.
Once it is neatly cooked drain half of the water and keep aside. make sure that the pasta doesnt gets sticky.
2.Chop garlic finely and slice the green chillies to small circles..
3.Cut the Capsicum, Tomato and onion to cubes.
Method:
Heat a pan, melt butter and add olive oil along with it, Now add the garlic and green chilli, after few seconds, add the onion tomato and capsicum, saute for few mins.
add salt and add coriander leaves.
Now add the cooked pasta with the water.
mix well, add the oregano seasoning and the cheese spread or grated cheese. Stir till it reaches a cream coated consistency.
serve hot with chicken pepper bits.

Green Beans Curry

Pachai Mochai/Avarai kulambu

Avarai kaai or pachai mochai is a seasonal vegetable, people are really crazy about it and keep buying it very frequently during the season. In karnataka they add it in Akki Roti or Uppit(Upma).
But i always relished this kulambu the better.

Ingredients
1.Pachai mochai/Green Beans - 250gms
2.Small Onions - 10 nos
3.Tomato - 1
4.Chilli powder - 1 tsp
5.Coriander powder - 2 tsp
6.Jeera - 1 Tsp
7.Coconut - 4 to 5 pieces
8.Curry leaves - 1 spring
9.Oil - 3 tsp.

Precooking steps:
1.Grind Coconut, jeera, chilli powder and coriander powder to a coarse paste initially
2.On the same mixer add onions and Tomato and make a very smooth paste.
3.Peel the avarai and wash it and cook in pressure cooker for 2 whistles with little salt.
Method:
On a vessel add the beans,then the masala paste and sufficient water salt and put it on the stove.
once the curry comes to boil, add the 3 tsps of oil and then curry leaves and let it boil for a while until it reaches a good curry consistency.
It goes well with rice.

Chicken Biriyani

Chicken Biriyani

Ingredients
1.Chicken - 300 gms
2.Basmathi rice - 300gms (on an average 1 and a half cups)
3.green chilli - 6.
4.Pudhina - 1 bunch
5.coriander leaves - 1/2 bunch
6.curd - 3 tbsp(set curd/yogurt)
7.red chilli powder - 1 tsp.
8.Curry masala powder - 2 tsp.
9.Turmeric powder - 1/2 tsp.
10.coconut - 4 pieces.
11.oil - 5 tsp
12.Ghee - 3 tsp
13.small onion - 15 nos or big onion - 2
14.tomato - 1
15.Ginger garlic paste - 3 tbsp.
16.Salt as required.
17.Water - 2 1/4 cups(1 cup of basmathi rice needs 1 1/2 cups of water)


Pre cooking steps:
1.marianade the chicken pieces with curd for 30 mins.
2.chop the onions and cut the tomato to just in to 4 pieces.
3.clean and chop the pudhina and coriander leaves
4.make a smooth paste of coconut, half of the cleaned pudhina and coriander leaves.
5.split the green chilli length wise.
6.Soak the basmathi rice for 30 mins.
7.Wash the basmathi rice once with water(do not over wash it)

Method:
Heat oil and ghee on a Pressure Cooker, add green chilli and pudhina coriander then followed by onion and tomatoes.
saute well until the onion turns transparent and tomatoes are partly cooked.
Then add the marianated chicken and stir fry adding salt.now add ginger garlic paste, curry masala powder,red chilli powder,turmeric powder and mix.
once the chicken is partly cooked and it gives out fat, add the paste prepared using coconut,pudhina and coriander leaves and mix well..
a good aroma of pudhina and spices will arise.
Now add 2 1/4 cups of water to it and wait until it comes to boil.
add the washed rice and stir once.
put the weight and wait until u get one whistle.
keep it on sim flame for 5 to 7 mins and turn off the stove.
serve it with onion or cucumber raitha.

Liver - Pepper Fry

Eeral milagu varuval
As far as i have heard, Goat's Liver is a good source of Iron.
This recipe is so simple with minimal ingredients.

Ingredients:
Liver - 100 Gms
Pepper - 1 tsp
Salt - 1/2 tsp or even less
Oil - 2 tsp
Curry leaves - 1 spring

Method:
Cut the liver to bite sized pieces clean and keep aside.
heat oil on a pan, add the curry leaves and then the Liver pieces.
stir for a minute till it becomes pale.then add the pepper powder and fry for 3 to 4 mins. add a little salt and check for the taste..
wait until the salt and pepper gets blended on the liver and it should become soft.
Now it is ready to taste.

Japanese Quail - Chettinad Fry

Kaadai Chettinaad Pepper Fry
I have had Kaadai in restaurants like Anjappar, Karaikudi from time to time.
Though the Bird Japanese quail is not very fleshy.. it has its own significance and turns to be tasty when cooked in the exact authentic way of chettinaad delicacies.
I had guessed the ingredients on my own and i believe that i was cent percent sucessful too.. haa haa....
It does not need strong garam masala.

Ingredients
1.Kaadai - 1
2.Garlic - 5 pods
3.Ginger - 1/2 inch
4.Jeera - 1 tsp
5.Saunf - 1 tsp
6.khus khus - 1 tsp
7. Red Chilli - 4
8. Pepper - 1 tsp
9.Coriander seeds - 1 tbsp
10.Salt to taste
11.Oil - 3 tsp
12.Curry leaves - 1 Spring.
13.Small Onion - 10 nos(lengthwise thin sliced)
14.Lemon - 1/2 rind.


Pre Cooking steps:
1.Wash and clean the kaadai and cut it in to four parts such that, legs and breast are separated.
2.On a pan, pour 1/2 tsp of oil and fry the ingredients from 2 to 9 on a medium flame and make a smooth paste.
3.Finely slice the onions and keep aside.


Method:
Heat oil on a Vessel and add curry leaves followed by the onions. saute until the onions turn transparent.
then add the cleaned kaadai. and stir.
now add the masala made in to a smooth paste, add salt and stir occasionally.
cook it covered after sprinkling a little water on a medium flame.
once the kaadai gets cooked the oil would separate and consistency of the masala would thicken.
make sure that the masala gets coated completely. serve as a side dish for rice.
Its such an yumm...

Red Chilli Chicken

Red chilli chicken:




Ingredients
Chicken - 1/2 kg
Masala
1.Red Chilli - 6 to 8.
2.Ginger Garlic Paste - 1 1/2 tbsp.
3.cinnamon - 1 inch stick
4.avinaasi poo/star aniseed - 1
Onion - 1
Green chilli - 2
curry leaves - 1 spring
oil - 3tsp
Lemon - 1/2 rind.
Salt to taste



Pre cooking Preparation

1.Wash and cut the chicken in to bite sized pieces.
2.chop the onion in to fine pieces.
3.Split the green chilli.
4.Grind the ingredients for masala in to a smooth paste.
Method:
Heat oil in a pressure cooker/Pressure pan/ kadaai.
add the green chilli and followed by the onion, saute well. then add the cleaned chicken and stir. Now pour the contents of the masala made prior in to the pressure cooker, add a little salt and saute well till the raw smell goes off and add salt.
now sprinkle a little water such that the chicken is partly immersed.cover it with lid and put in pressure for one whistle and keep in sim for 5 mins.
turn off the stove.
open the pressure cooker put it back on flame and add a spring of curry leaves and lemon juice and stir it occasionally, let the consistency become thick and the masala should coat over the chicken.
with the aroma of red chilli, spice and curry leaves added, it would taste great
best combination for dal rice and rasam.
my mom who is a best critic of my cooking had seriously enjoyed eating it and kept appreciating it. she herself who is an awesome cook, one fine sunday had asked me to tell how this recipe goes.

Rice Crisps Balls

Karthigai Pori

Ingredients:
1.Rice crisps (Pori) - 1 cup
2.Jaggery - 5 tbsps
3.Elachi powder - 1/2 tsp.
4.Water - 1/4 cup

Method:
On a vesssel immerse the jaggery in water and heat it for few mins.
Once the jaggery starts melting, keep stirring occasionally and add elachi powder. As it reaches a fair consistency, less watery and it should not be too thick. Add the content to the Rice crisps and mix well with a spoon. before it gets cold. make medium sized balls with it.
Serve as you like.

Green chilli Chicken

Pachai milagai kozli:

Ingredients
Chicken - 1/2 kg(cut,deskinned and cleaned).
Lemon - 1/2 rind
Curry leaves
salt
oil - 2 tsp.
Masala:
onion - 1
curry masala powder - 1 tsp.
ginger garlic paste - 1 1/2 tbsp.
green chilli -6
coriander powder - 1 tsp.
Salt to taste

Pre Cooking Steps:
Grind all the ingredients for masala in to a smooth paste.
cook the chicken on microwave for 4 mins.
(Place chicken in a bowl add a little water, add 2 pinches of table salt and turmeric powder, cover and cook.)
Method:
Heat oil in a pan(preferrably non stick)
add curry leaves and then the masala that was prepared.
let the raw smell go off.. then add the cooked chicken and keep stir frying.add salt if needed.
the masala should get coated over the chicken.
now add the lemon juice and mix then wait until the chicken gets roasted on the pan with the oil given out.
its such an yummy chicken. preparation time is less than 15 mins.

It can also be done by directly adding the chicken to the pan, without cooking on the microwave.
just that, i was able to prepare in very less time, i have mentioned it.