Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.

Mix the paste with the Chicken & leave in the fridge overnight. Remove from the fridge atleast one hour before cooking.

Grill the Chicken pieces on skewers or a grilling tray basting over with oil. Cook until chicken is tender & browned on all sides.

Serve hot with chutney & onion rings. RELATED RECIPES Chicken tikka Murgh Jugalbandi Badami chicken tikka Kasoori Paneer Tikka Chicken tikka masala Ingredients: 1 kg .

. Boneless Chicken 5 tbsp .

. Ginger paste 5 tbsp .

. Garlic paste 2 tsp .

. chilli powder 2 tbsp .

. Garam Masala 3/4 cup .

. thick Dahi(curd) 1/2 cup .

. thick cream 1 bunch .

. Coriander 1 bunch .

. mint leaves 10-12 .

. spinach leaves 3 tbsp .

. lemon juice Salt to taste Oil for Basting (less)

Add chicken and let it cook for about 10 minutes or so. Keep stirring.

Whisk the dahi and tomato paste in a bowl. Add the mixture to the chicken, then add the potatoes and water.

Bring to a boil and cover. Reduce heat and simmer for 15 mins.

Stir occasionally. Serve with steamed rice.

Image: Flickr/creativecommons terreninvirginia RELATED RECIPES South Indian fish curry with tamarind Malvani prawn curry Mango kofta curry Chicken noodles soup Garlic chicken fry Ingredients: 400 gms boneless chicken breasts, skinned and cut into pieces 2 tsp. garam masala 4 tsp.

red chilli powder 1 tsp. dhania powder 1 inch piece ginger, finely chopped 1 tsp.

jeera powder 1 tsp. dalchini powder 1 tbsp.

oil 1 cup onion, chopped 2 cloves garlic, minced 1 cup dahi 3/4 cup tomato paste 5 cups potatoes, cut into cubes 4 cups water 2/3 cup chopped tomato (less)

Add jeera, chilli powder, turmeric powder and salt. Mix it well.

Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil. Add little water to make a soft dough.

Keep a side for about 15 to 20 minutes. Make frying pan (Tava) hot on medium heat.

Take small ball from dough and roll it for a while. Then just apply a little oil by four fingers and fold it into half.

Again apply little oil and fold it. It will get triangular shape.

Roll it in triangular way. Place it on hot tava.

When it gets little brown, apply oil or ghee. Turn it and again apply oil or ghee on other side.

Keep turning simultaneously until it gets golden brown. Hot Alu Paratha is ready.

Serve it with pickles. RELATED RECIPES Rajma paratha Onion Paratha Kheema paratha Palak paratha Alu matki usal Ingredients: Chapati Atta - 200 gms Jeera - 1 tsp Chilli powder - 2 tsp Turmeric powder - 1/2 tsp Yoghurt (dahi) - 3 - 4 tbsp Cooking oil - 2 tbsp Potato - 2 - 3 medium sized Salt to taste (less)

net under you name. Deadline : Contest Will End after 200 entries (less)

net under you name. Deadline : Contest Will End after 200 entries (less)

Take a spoon of oil in a pan and season mustard and curry leaves. Now add the ground paste and fry for a few mins till the raw smell leaves.

Once done add the cooked pea along with lemon extract and saute well. Garnish with finely chopped coriander leaves.

Pigeon pea sundal is ready to eat. Serve it hot.

You can have it just like that or with curd rice. Recipe courtesy: 4th sense cooking Click here for more sundal recipes | snacks recipes RELATED RECIPES Kambu adai Quick Peas Pulao Peanut butter raisin cheesecake Pea pie Cauliflower Peas Kurma Ingredients: 1 cup - pigeon pea (thuvar dal bean) 1 tbsp - coconut 1 - onion 2 pods - garlic 1/2 inch piece - ginger 2 - green chillies Turmeric powder, a pinch Asafoetida - a pinch 1 tsp - lemon Salt for taste Coriander leaves Curry leaves (less)

Add the leaves, salt, tamarind paste and garlic to masala powder in mixie and grind it to make a paste. A little water may be added while grinding.

Heat the remaining oil and prepare tempering with hing, mustard seeds, red chilli and curry leaves. Pour this over prepared chutney.

Mix well and serve with plain rice/dosa/idli. Variation: You can substitute green chillies in place of red chillies.

This is a healthy, tasty chutney as the vamu leaves have a lot of medicinal properties. Click here for more chutney recipes | ajwain recipes RELATED RECIPES Thotakoora Pesarapappu Koora Raw banana curry with methi leaves Crisp arbi leaves pakoda Aloo methi with drumstick leaves Gongura pachadi Ingredients: 125gms - ajwain leaves (vamu) 1 tbsp - channa dal 6 pods - garlic (no need to peel) 1/2 tsp - jeera 5+1 - red chillies 1 tsp - coriander/dhania seeds 1/2 tbsp - oil 1/4 tsp - mustard seeds 8 - curry patta leaves Salt 1/2 tsp - tamarind paste Hing, a pinch (less)

Heat oil in a frying pan and add shahi jeera, cloves, cinnamon, ajwain, turmeric powder, crushed pepper corns, green chillies and ginger paste. Fry for a while then add the potatoes and stir well.

Now add red chilli powder, garam masala powder, salt, mint leaves and coriander leaves and stir well. Click here for more potato recipes | vegetable recipes RELATED RECIPES Chinese chicken and prawns combo curry Zero oil mixed vegetable curry Vankay paalu koora Oyster mushroom peas curry Prawns curry Ingredients: 3-4 - medium size potatoes 2-3 - small pieces of cinnamon 2-3 - cloves 1/2 tsp - fennel/saunf 1/4 tsp - carom seeds/ajwain 2-3 - crushed pepper corns 1/2 tsp - ginger paste A pinch of turmeric powder 1/2 tsp - red chilly powder 1/2 tsp - garam masala powder 2 - green chillies, finely chopped A bunch of mint leaves, finely chopped Coriander leaves, finely chopped salt to taste 2-3 tbsp - oil (less)