Make these delicious chicken recipes for a perfect dinner.🍗😋

Coriander Chicken Masala

Servings - 2 - 3

INGREDIENTS
Coriander - 80 grams
Poppy seeds - 1 1/2 teaspoons
Cashews - 50 grams
Yogurt - 200 grams
Coconut - 35 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Lemon juice - 2 tablespoons
Green chili - 1 1/2 tablespoons
Sugar - 1/2 teaspoon
Water - 50 milliliters
Boneless chicken - 770 grams
Ghee - 55 milliliters
Cinnamon stick - 2
Cloves - 4 pods
Black peppercorns - 10
Bay leaf - 2
Green cardamom - 2 pods
Cumin seeds - 1 teaspoon
Onions - 110 grams
Salt - 1 teaspoon
Ginger garlic paste - 2 tablespoons
Tomato - 100 grams
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 2 tablespoons
Cumin powder - 1 teaspoon
Water - 100 milliliters
Coconut milk - 170 milliliters
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Green chili - for garnishing

PREPARATION
1. In a blender, add 80 grams coriander, 1 1/2 teaspoons poppy seeds, 50 grams cashews, 200 grams yogurt, 35 grams coconut, 1 teaspoon salt, 1/2 teaspoon red chili, 2 tablespoons lemon juice, 1 1/2 tablespoons green chili, 1/2 teaspoons eager, 50 milliliters water and blend it into a paste.
2. In a mixing bowl, add 770 grams boneless chicken, blended paste and mix it well.
3. Marinate for 2 - 3 hours.
4. Heat 55 milliliters ghee in a heavy skillet, add 2 cinnamon stick, 4 pods cloves, 10 black peppercorns, 2 bay leaf, 2 pods green cardamom, 1 teaspoon cumin seeds and stir well.
5. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.
6. Add 1 teaspoon salt, 2 tablespoons ginger garlic paste and stir well.
7. Now, add 110 grams tomato and saute until it turns soft and pulpy.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon red chili, 1/2 teaspoon turmeric , 2 tablespoons coriander powder, 1 teaspoon cumin powder and mix it well.
10. Then, add the marinated chicken and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 100 milliliters water and mix it well.
13. Cover it with lid and cook for about 15 minutes on medium heat.
14. Open the lid, add the leftover marinated mixture and mix it well.
15. Now, add 170 milliliters coconut milk and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 teaspoon garam masala, 1 tablespoon dry fenugreek leaves and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with green chili.
21. Serve hot.

Grilled Chicken Masala

Servings - 2 - 3

INGREDIENTS
Chicken breast - 700 grams
Yogurt - 140 grams
Ginger garlic paste - 1 tablespoon
Paprika - 1 teaspoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Lemon juice - 2 tablespoons
Black salt - 1/4 teaspoon
Dry fenugreek leaves - 1 teaspoon
Oil - 55 milliliters, divided
Oil - for shallow frying
Onions - 200 grams
Tomato - 230 grams
Green chili - 1 tablespoon
Oil - 20 milliliters
Cumin - 1/2 teaspoon
Cloves - 5 pods
Black peppercorns - 10
Black cardamom - 1 pod
Bay leaf - 1
Cinnamon stick - 1
Ginger garlic paste - 1 tablespoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/4 teaspoon
Kitchen king masala - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Water - 100 milliliters
Fresh cream - 80 grams
Coriander - for garnishing

PREPARATION
1. Take a chicken breast and make cuts on it. Keep aside.
2. In a blender, add 140 grams yogurt, 1 tablespoon ginger garlic paste, 1 teaspoon paprika, 1 teaspoon salt, 11/2 teaspoon black pepper, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala, 2 tablespoons lemon juice, 1/4 teaspoon black salt, 1 teaspoon dry fenugreek leaves, 25 milliliters oil and blend it well.
3. Transfer this into a mixing bowl, add the chicken breast in it and mix it well.
4. Marinate for 2 hours.
5. Heat some oil in a grill pan, add the marinated chicken breast on it.
6. Cook until it turns golden brown in color from all sides.
7. Remove it from heat and place it on a board.
8. Cut it into pieces and keep aside.
9. Heat 30 milliliters oil in a pan, add 200 grams onions and fry till translucent.
10. Then, add 230 grams tomato and mix it well.
11. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
12. Add 1 tablespoon green chili and mix it well.
13. Remove it from heat and allow it to cool.
14. Transfer this into a blender and blend it into a puree.
15. Heat 20 milliliters oil in a heavy skillet, add 1/2 teaspoon cumin, 5 pods cloves, 10 black peppercorns, 1 pod black cardamom, 1 bay leaf, 1 cinnamon stick, 1 tablespoon ginger garlic paste and stir for 2 - 3 minutes.
16. Now, add the blended mixture and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 teaspoon salt, 1 teaspoon paprika, 1/4 teaspoon turmeric, 1/2 teaspoon kitchen king masala, 1/2 teaspoon garam masala and mix it well.
19. Then, add 100 milliliters water and mix it well.
20. Bring it to a boil.
21. Now, add the cooked chicken in it and mix it well.
22. Cook for 5 - 7 minutes on medium heat.
23. Add 80 grams fresh cream and mix it again.
24. Cook for another 5 - 7 minutes on medium heat.
25. Remove it from heat.
26. Garnish with coriander.
27. Serve hot.