PATHEY MURGH

INGREDIENTS
1	Chicken	:	500 Gm
FOR MARINATION
2	Curd	:	4 Table spoon
3	Ginger	:	1 Inch
4	Garlic	:	1 Pod
5	Chilly	:	10 To 15 Nos
6	Onion	:	1 Medium
7	Coriander Powder	:	1/2 Tea spoon
8	Chilly Powder	:	1/2 Tea spoon
9	Turmeric Powder	:	1/2 Tea spoon
10	Curry Leaves	:	1 Spring
11	Coriander Leaves	:	1 Hand Full
12	Mint Leaves	:	1 Hand Full
13	Lemon (Juice)	:	1 Table spoon
FOR PREPARATION
14	Oil	:	1/2 Cup
15	Cumin Seed	:	1/2 Tea spoon
16	Curry Leaves	:	2 Spring
17	Gram Masala	:	1 Tea spoon
18	Pepper Powder	:	1 Tea spoon
PREPARATION METHOD
1	Clean the chicken
2	Grind 2 to 12 ingredients without adding water
3	Marinate the chicken with 2 to 13 ingredients with needed salt
4	Keep the marinated chicken for minim 2 hrs or over night
5	In a pan add oil make it hot.
6	Add cumin seed and  split it, add curry leaves
7	After add marinated chicken mix it well and keep it in medium flame for 5 mints
8	Simmer over low heat until chicken is cooked through till the oil separates
9	Add garam masala and pepper
10	Stir gently until light and browned
11	Serve it with Chapathi or other Bread

Chicken Dry Roast

Ingredients
1	Chicken	:	1 Kg
	Turmeric Powder	:	1/4 Tsp
	Lemon Juice	:	1/2 Portion
	Chilly Powder	:	1 Tspn
	Salt	:	Needed
2	Oil	:	4 Table Spoon
3	Onion	:	2 , Slice Thin
4	Shallot	:	10 Nos
5	Garlic	:	10 Nos
6	Ginger	:	1 1/2 Inch
7	Fenugreek Seeds	:	1 Tsp
8	Mustard Seed	:	1 Tsp
9	Cumin Seed	:	1 Tsp
10	Turmeric Powder	:	1/2 Tsp
11	Pepper Powder	:	1 1/2 Tsp
12	Kashmiri Chilly Powder	:	1 Tsp
13	Chilly Powder	:	2 Tsp
14	Curry Leaves	:	2 Springs
15	Coconut Milk	:	1/4 Cup Coconut Milk
Preparation
1	Clean the chicken and marinate it with salt , turmeric and chilly powder
2	Heat a kadai and add oil.
3	Put onion and salute it well till the onion become golden color
4	Wait until the onion slices have deep golden brown color.
5	When the onion comes to golden brown color keep it aside
6	Take a grinder and add 4 to 14 ingredients , and grind to a smooth paste (please don't add water)
7	Pour coconut milk to the grinder, mix it with the smooth paste.
8	Then add  to the kadai (use same kadai and oil used for onion fry) salute for 5 minutes
9	Add chicken and mix it well and cover  it with a lid in small flame for 1/2 an hour (every 7 minutes slate it )for  the chicken cooks well
10	When water will dry add fried onion. Wait till the gravy become dry.