When it has cooled down, you can grind in the mixer grinder to get an even paste. Keep it aside.

Marinate the chicken with curd, ginger garlic paste for about 30 mins. Heat oil in a container and fry the marinated chicken till it gets nicely cooked and soft.

For this preparation, the chicken should be boneless and cut into evenly shaped pieces. After the chicken is cooked remove and keep aside.

Dash the grated onions and tomatoes in the container and cook till it becomes a paste. Add ginger garlic paste, cumin powder and coriander powder till it gets a nice colour and consistency.

I have added green peas for better results but that is optional. Add the palak paste to it.

Add the battered curd to give it a thick texture and taste. Add the cooked chicken.

With the help of a spatula mix the entire content till it gets a uniform green colour all over and the chicken mingles with the green paste. Just before removing add garam masala paste to give the ultimate of essence.

This can be enjoyed with chapati, tandoori roti, naan. This is a very delicious, protein-rich treat.

Recipe and image: swetawriter RELATED RECIPES Chicken grill lababdaar Chicken mushroom saute Pepper Chicken Quick cream of chicken soup Malai murg Ingredients: 250 gm - chicken, cut into small pieces 2 - onions, grated 2 - tomatoes, grated 20g - green peas, optional 2 tsp - cumin powder 2 tsp - coriander powder 1 tsp - chilli powder 1 tsp - garam masala powder 50 gm - curd, battered 1 tsp - ginger garlic paste about 4 bundles - spinach/palak (less)

Heat oil in a container and fry the chicken in it. Fry till the chicken becomes semi soft and nicely cooked.

Dash green chillies in it and start feeling the unique essence emitted from the chicken. You may buy the standard tinned coconut cream available in the market or extract coconut milk by simple home methods.

Add coconut cream in desired quantity over the chicken. Mix well with the help of a spatula.

Add yoghurt /battered curd over the chicken. Add salt in required quantity.

The chicken absorbs the mixture and the content becomes thick. You may add 1/2 cup water for preparing the gravy.

The chicken absorbs the juice of the coconut cream and curd and the gravy thickens. You may use a spoon in order to test the density of the gravy.

When it becomes thick and adheres to the spoon, you may conclude that the gravy is ready. Chop coriander leaves and sprinkle over the chicken.

Recipe and image: swetawriter RELATED RECIPES Mutabbal Tabouleh Stuffed tomato dolmas Stuffed cheesy eggplants Kapsa rice Ingredients: 350 gms - boneless chicken 100ml - coconut cream 100ml - curd/yoghurt 1 tsp - turmeric powder Salt as per taste 2-3 - green chillies Coriander leaves for garnishing Oil for frying (less)

Heat butter in a container and dash the chicken pieces in it. Cook it for 5 minutes till the chicken becomes soft.

Dash the tomatoes , spring onions and garlic cloves in it. Mix well with the help of a spatula and add 350 ml.

of water in it. Cook for the next 10 minutes till the chicken becomes soft and the vegetables mixes well.

Add the already boiled noodles to it. Dissolve 2 teaspoons of corn flour in 25 ml.

of water and add to the content. This will make the soup thick and tasty.

Add black pepper (in powdered condition) to the soup. Add salt as per taste.

Remove to a soup bowl and it's time to enjoy. Recipe and image: swetawriter RELATED RECIPES Garlic chicken fry Chinese jelapeno chicken Chicken marag Chicken in coconut cream Chicken grill lababdaar Ingredients: 250g boneless - chicken 1 big sized - tomatoes, grated 3-4 medium sized - spring onions, grated 2 cloves - garlic 2 tsp - corn flour 1/2 tsp - black pepper, powdered 20 g - noodles 1 scoop by teaspoon - butter Salt as per taste (less)

Slicing and marinating of chicken is a very important criteria for this item. When you would like to fry them just remove from the fridge and allow to stand for 30 minutes minimum in order to bring to normal temperature.

Heat oil in a container and release the battered chicken pieces in it. Watch the pieces sizzle and fry till it takes a golden brownish color.

When the desired color is obtained then place on a serving dish and garnish with onion rings and chillies. Recipe and image: swetawriter RELATED RECIPES Chicken noodles soup Chinese jelapeno chicken Baby Corn Stir Fry Chicken marag Chicken in coconut cream Ingredients: 700g - boneless chicken 4-5 tbsp - corn flour 2 tsp - gramflour 1 tsp - crushed garlic paste 3 - eggs, beaten 1 tsp - soya sauce 2 tsp - vinegar 2 - green chillies, slit into smaller pieces Salt as per taste (less)

Keep the chicken in marinated condition for about 6 hrs or overnight in a refrigerator. Put the marinated chicken pieces on the grill of your oven.

Carefully place it side by side and apply oil on the pieces so that the chicken does not stick to each other. Apply oil over it with the help of a spoon or brush.

Place the chicken in grill and put in the oven. Apply temperature 220 degress celsius and 20 minutes in grill mode.

When one side is done turn on the other side with the help of tongs and apply the same conditions of the oven once more. When it is done the chicken will get a golden brown color and a typical smoked smell will be emitted.

You can grill vegetables like onions, capsicum, tomatoes at the same time in the oven and serve with the chicken. Apply a few drops of lime to make the taste tantalizing.

Serve it along with grilled veggies on a plate. Recipe and image: swetawriter RELATED RECIPES Chicken hariyali Grilled corn palak Chicken mushroom saute Pepper Chicken Quick cream of chicken soup Ingredients: Whole chicken, big-sized breast and leg pieces 300 gms - yoghurt 4-5 tsp - coriander powder 4-5 tsp - cumin powder 4 tsp - red chilli powder 4-5 tsp - turmeric powder 2 tsp - ginger garlic paste 2 tsp - garam masala powder (a blend of black pepper, cinnamom, cardamom and clove) Salt as per taste (less)

Keep the chicken in marinated condition for about 6 hrs or overnight in a refrigerator. Put the marinated chicken pieces on the grill of your oven.

Carefully place it side by side and apply oil on the pieces so that the chicken does not stick to each other. Apply oil over it with the help of a spoon or brush.

Place the chicken in grill and put in the oven. Apply temperature 220 degress celsius and 20 minutes in grill mode.

When one side is done turn on the other side with the help of tongs and apply the same conditions of the oven once more. When it is done the chicken will get a golden brown color and a typical smoked smell will be emitted.

You can grill vegetables like onions, capsicum, tomatoes at the same time in the oven and serve with the chicken. Apply a few drops of lime to make the taste tantalizing.

Serve it along with grilled veggies on a plate. Recipe and image: swetawriter RELATED RECIPES Chicken marag Chicken in coconut cream Chicken hariyali Grilled corn palak Chicken mushroom saute Ingredients: Whole chicken, big-sized breast and leg pieces 300 gms - yoghurt 4-5 tsp - coriander powder 4-5 tsp - cumin powder 4 tsp - red chilli powder 4-5 tsp - turmeric powder 2 tsp - ginger garlic paste 2 tsp - garam masala powder (a blend of black pepper, cinnamom, cardamom and clove) Salt as per taste (less)

Heat 3 tablespoon oil in a container. Add the vegetables (onion, capsicum, tomatoes, baby corn ).

Cook till the vegetables get soft. Add the ginger garlic paste to it.

Add the already marinated chicken to it. Add soya sauce, tomato sauce and green chilli sauce to the mixture.

Add a pinch of aji-no moto to the chicken dish. Mix well with the help of spatula.

Add the deseeded green chillies to the mixture. Make a solution of corn flour in 100cc of water.

Apply it over the chicken mixture. Add salt as per taste.

Cook for about 10 minutes and then remove it from the flame. Place the contents of the mixture in a serving bowl.

Chinese jelapeno chicken is best enjoyed with chowmein. Recipe and image: swetawriter RELATED RECIPES Chicken noodles soup Garlic chicken fry Chicken marag Chicken in coconut cream Chicken grill lababdaar Ingredients: 700g - boneless chicken 2 big sized - yellow and red capsicum, grated 2 medium-sized - tomatoes, grated 2 medium sized - onions, grated nicely in the form of a paste 7-8 pieces - jelapeno, deseeded and slit from the mid ridge 2-3 tsp - corn flour 2 tsp - ginger garlic paste 4 pieces - baby corn, boiled and diced into equal pieces Aji ni moto (monosodium glutamate ), just a pinch 3-4 tsp - vinegar 4-5 tsp - tomato sauce 3-4 tsp - soya sauce 2-3 tsp - green chilli sauce Salt as per taste Oil for cooking (less)

Drain the water and keep it aside. Chop the boneless chicken into smaller pieces and boil it in water for 10 minutes.

Check with the help of a fork so that the chicken pieces are soft enough. Drain the water and keep the chicken aside.

Heat oil in a container and dash onions, tomatoes and capsicum in it. The onions/tomatoes should be grated in lengthwise so that they appear to be prominent amongst the prepared gravy.

Add garlic paste to it. Cook till the vegetables become soft.

Add chilli sauce, tomato sauce, aji no moto (minosodium glutamate ) to it. Add dark soya sauce to the mixture.

Mix the entire content well with the help of a spatula. Add water so that the content gets a gravy-like consistency.

Prepare a mixture of corn flour with water and add to the prepared content. Cook for 5 minutes, till it takes a thick, gravy appearance.

The mixture will definitely look nice, and the color will be a mind boggling dark brownish one with the vegetables present in it. While serving, the chowmein should be kept on the plate, along with the chicken-gravy toppings in it.

This dish should be enjoyed with vinegar, chilli sauce, tomato sauce as per taste. Recipe and image: swetawriter RELATED RECIPES Chicken noodles soup Garlic chicken fry Chinese jelapeno chicken Tangy tomato gravy (Tomato Iguru) Chicken curls Ingredients: 1 packet - chowmein 250 gms - chicken, boneless 2 - onions, medium sized grated 2 - tomatoes, big sized grated 1 - capsicum, big sized grated 1 tsp - garlic paste 4-5 tsp - dark soya sauce 3-4 tsp - chilli sauce 2 tsp - corn flour Oil for cooking Salt as per taste (less)

Drain the water and keep it aside. Chop the boneless chicken into smaller pieces and boil it in water for 10 minutes.

Check with the help of a fork so that the chicken pieces are soft enough. Drain the water and keep the chicken aside.

Heat oil in a container and dash onions, tomatoes and capsicum in it. The onions/tomatoes should be grated in lengthwise so that they appear to be prominent amongst the prepared gravy.

Add garlic paste to it. Cook till the vegetables become soft.

Add chilli sauce, tomato sauce, aji no moto (minosodium glutamate ) to it. Add dark soya sauce to the mixture.

Mix the entire content well with the help of a spatula. Add water so that the content gets a gravy-like consistency.

Prepare a mixture of corn flour with water and add to the prepared content. Cook for 5 minutes, till it takes a thick, gravy appearance.

The mixture will definitely look nice, and the color will be a mind boggling dark brownish one with the vegetables present in it. While serving, the chowmein should be kept on the plate, along with the chicken-gravy toppings in it.

This dish should be enjoyed with vinegar, chilli sauce, tomato sauce as per taste. Recipe and image: swetawriter RELATED RECIPES Chicken noodles soup Garlic chicken fry Chinese jelapeno chicken Tangy tomato gravy (Tomato Iguru) Chicken curls Ingredients: 1 packet - chowmein 250 gms - chicken, boneless 2 - onions, medium sized grated 2 - tomatoes, big sized grated 1 - capsicum, big sized grated 1 tsp - garlic paste 4-5 tsp - dark soya sauce 3-4 tsp - chilli sauce 2 tsp - corn flour Oil for cooking Salt as per taste (less)

Dice the chicken into 2-inch cubes. Cut the vegetables as mentioned above.

Marinade the prawns and chicken pieces with a tbsp of all purpose flour, 1 egg , 1/2 tsp pepper and salt to taste. Keep marinated for 30 minutes.

Heat 1 tbsp oil in a non stick skillet, add the chicken and prawn pieces and shallow fry for 2 to 3 minutes. In the same pan, heat 1 tbsp of oil, add the minced garlic and rest of the vegetable and sautee for a minute or so.

Next add the dark soy sauce, tomato ketchup and hot sauce with a cup of water, cover and let cook until the vegetables are tender. Next add the prawn and chicken pieces and let cook for a minute or so or until the chicken and prawns are cooked thoroughly and all the flavors blend in well.

Add salt, as required. Serve hot with rice.

Recipe: Only Fish Recipes RELATED RECIPES Schezwan Sauce Khandvi Zero oil mixed vegetable curry Mango and bengal gram pickle Vankay paalu koora Ingredients: 10 medium sized prawns 1 cup chicken, diced into 2-inch cubes 1 cup celery, diced into 1-inch cubes 1/2 cup carrot, diced into 1/2-inch cubes 2 water chestnut, diced into small pieces 4-5 baby corn, cut into half 3 cloves garlic, minced 3 tbsp dark soy sauce 1 tbsp tomato ketchup 1 and 1/2 tbsp hot sauce 1 egg 1 tbsp all purpose flour 1/2 tsp pepper Salt, to taste 2 tbsp oil (less)