Chicken Kosha

Spicy chicken with semi dry gravy.
It’s a pretty basic and simple chicken curry, but the approach gives it a whole different look and feels.
In this recipe, the ‘Masala’ gets cooked after the chicken unlike any other recipes.
It is very good option for party menu, pot luck or for any special occasions.
If you want to make your weekend or any day grand affair then this is perfect recipe to try.

Ingredients

750 Grams Chicken
2 bay leaves
4 dried red chilli/ green chillies
2 Pods whole green Cardamom
1/2 tsp sugar
2 cups Onion, finely chopped
1 Onion
4-5 Garlic
1 inch Ginger
2-3 medium tomatoes
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Roasted Cumin powder
1/2 tsp Kashmiri red Chili Powder
1 tbsp Meat masala
Salt To Taste
3-4 tbsp Mustard oil

Methods:

1. Blend garlic, ginger and onion to make a smooth paste.
2. Heat mustard oil in a kadhai.
3. When hot enough, add sugar. Let the brown fumes
4. Add crushed cardamom pods, bay leaves, dried red chili/green chillies slitted  and stir it in the oil.
5. Immediately add chopped onions. Saute the onions till golden.
6. Add chicken to it. Stir the chicken in the oil till the oil gets uniformly coated on the skin. 
7. Stir approximately about for 2 minutes.
8. Add turmeric powder to it. Saute for 5-6 minutes.
9. Add salt to it. Mix well.
10. Saute the chicken till the skin of chicken is golden brown. 
11. Add the ginger onion garlic paste to it. Stir the paste in and saute till the paste is almost incorporated with chicken.
12. Add coriander powder, red chili powder and cumin seed powder. 
13. Stir in the spices well and saute for 2-3 minutes. 
14. Add chopped tomatoes/ tomato puree to the chicken and saute.
15. Add meat masala and saute till you see some oil releasing from the sides. Keep on adding 1 tbsp of water while sauteing so as to prevent spices from burning and at the same time keep the water qty very less. This procedure should take about 10 minutes.
16. Remove from flame and cover the chicken.

Serve with simple pulao or spicy pulao, biryani, poori, paratha or plain rice.

Stuffed Parwal Masala

INGREDIENTS:

250 gms Parwal (pointed gourd)

For Stuffing:

2 tbsp Gram flour
3 tbsp Peanut powder, grounded
1/2 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Coriander powder
1 tsp Garam masala
1 tsp Sugar (Optional)
1 tbsp Lemon juice
1 tbsp Oil
Salt to taste

For Gravy:

1.5 cup Tomato puree
1 cup Onion, finely chopped
1 tbsp Garlic
1/2 tsp Turmeric powder
Salt to taste
1 tsp Coriander powder
1 tsp Red chili powder
2 tbsp Oil

METHOD:

1. Wash and peel off the skin of parwal and slit from center. 
2. Remove the seeds from inside. Keep the seeds aside to add it in stuffing.

To prepare Stuffing:

1. Roast the gram flour and parval seeds separately.
2. In bowl take roasted gram flour, peanut powder, turmeric powder, red chili powder, coriander powder, garam masala powder, sugar, lemon juice, oil and salt to taste.
3. Blend the parwal seeds into powder and add it in the mixture.
4. Mix well all the ingredients and keep aside.
5. Take the slit parwal and stuff the filling inside the parwal.
6. Repeat the above steps and stuff all the parwal with filling and keep aside.
7. Place the stuffed parwal in a steamer and steam for 10 minutes or fry them in a pan until cooked properly.

To make Gravy:

1. Heat oil in a pan and add cumin seeds.
   
2. Once cumin seeds start spluttering, add the garlic paste and saute till raw aroma is gone.
3. Add finely chopped onion and saute till golden brown.
4. Add tomato puree, salt and turmeric powder.
5. Stir well. Cover a lid. Let it cook for 5 minutes.
6. Add remaining dry spices to it and saute.
7. Add left over stuffing mixture (if any) in the tomato gravy and stir it.
8. Let it cook until the oil oozes out of the gravy.
9. Add stuffed parwal to the gravy and mix well.
10. Let it cook for 5 minutes.

Serve bharva parwal masala with hot indian bread or

steamed rice.