Potol Dolma - A delicious bengali recipe

My ma could do magic with Potol, which we know as Parwal in Hindi and, I guess Pointed gourd if you care to know, in English.  Coming back to the topic of magic, Ma made some amazing dishes with Potol ... patla potole'r jhol (simple gravvy) with nothing but kalo jeera (onion seeds) and green chillies to a spicier version of potole'r jhaal. Potol Dolma or Stuffed Potol  is special, since it is slightly more elaborate, it is usually made as a special dish when guests are at home.

Here, I have not found good quality Potol ... but, I have a distinct memory of the vegetable and all rmagic that can be done with it. Try this and, you will keep licking your fingers... 

Ingredients

For the Dolma
1. Whole Potol/Parwal (1 pound)

2. Stuffing - choose any paneer or cheese, boiled fish meat, cooked minced meat, coconut/onion/nuts mix (about 1/2 pound)

3.   Red Chilli powder (pinch, to taste)

4. Oil for deep frying

5. Salt to taste

For the Curry 

1. Onions (1-2)

2. Ginger (1" piece)

3. Jeera Powder (1 tsp)

4. Dhania Powder (1 tsp)

5. Turmeric Powder (1 tsp)

6. Red Chilli Powder (1/2 tsp)

7. Garam Masala (1/2 tsp)

8. Bay Leaves (1)

9. Salt to taste

10. Ghee (1 teaspoon)

11. Oil (2 tbsp)

Make the Dolma first

As you can see in the ingredients, the stuffing for dolma can be either vegetarian mix or non-vegetarian.   The common choices are minced panner, or coconut/onion/nuts mix for vegetarian stuffing, and minced meat or boiled fish for non-vegetarian. First prepare the potol by lightly scrapping the skin, and cutting thin circles off the two edges. From one of the ends, start scooping the seeds out. Use your own tool, but, dont hesitate to use a hair pin as well ... try keeping the potol intact. Now, insert the stuffing in each potol, and seal the end with some flour paste. Deep fry the potols and keep them aside to be put in the gravvy/curry. 

Preparing the Curry

Make a paste of onion and ginger. In the oil, add Bay leaf. Next mix the ginger onion paste, with turmeric and chilli powder, and add to the oil. Keep sprinkling water, so the spices are fried, but, do not stick to the pan. Next add the other spices and keep frying on low heat. Add 1/2 cup of warm water and let it simmer. After 5 minutes, once the water gets to a boil, lower the heat and add the potol dolmas. The oil will rise, as the gravvy thickens. Just before putting the heat off, add garam masal and a tea spoon of ghee for aroma. 

Serve with plain white rice. And, enjoy!

Light Fish Curry [Just Fish -2]

This is in continuation of my previous post. Where as the previous fish had a thick consistency, this one is more liquid. But, both retain the flavor of fish and are made with very little spices. This also is a very typical Bengali preparation.

Ingredient
1. Fish [I used smelts] - 12-14
2. Vegetables [any or more of Potatoes, Parval (see the image), egg plant] - 1/2 bowl
3. Kalonji or Paanch Phoron - 1 tsp
4. Turmeric Powder - 1/2 tsp
5. Coriander Powder - 1 tsp
6. Cummin Powder - 1/2 tsp
7. Red Chilly powder (optional) - 1/2 tsp
8. Green Chillies (slit in half) - 6-8
9. Oil - 2 tbs
10. Salt - to taste

Method
1. Wash and cut the vegetables in long vertical cuts
2. Rub fish with some turmeric and salt and lightly fry them in oil. Take them aside, when done
3. In a wok, pour some more oil, if required. Add the Panch phoron or just Kalonji in hot oil. When they start to splutter, add the green chillies.
4. Mix the spice powders (4, 5, and 6) with very little water and add to the oil. Stir nicely and add few drops of water, if required and to keep the spices from getting burnt.
5. Add the vegetables and mix with the spice. Pour 1/2 cup of water, cover and cook the vegetables.
6. Once, the vegetables are done add the fish, salt and mix well. Pour some more water. The level of water at this point should completely cover the fish. Add few more slit green chillies, for flavor.
7. Cover and cook. After 4-5 minutes, or when the water level has reduced to just about half, the curry is done.

Garnish with coriander. Serve hot with plain steamed rice. I bet, you will not forget this simple and flavorful fish curry. Even after you have have exceeded your appetite, you will not feel heavy, as the fish curry is so light!

Steamed Fish in Mustard Sauce [Just Fish - 1]

There are some fish, specially the fresh ones that taste best with very less spices. This and the next recipe is made in such a way that the flavor of the fish is retained and not lost in several spices.

Both the fish recipes are made in typical Bengali style and one would prefer making (and eating) it this way, when fish is what you eat daily, I mean - almost!

Ingredients
Mustard Paste - 1 tbs
Fish - 4 -6 pieces
Green Chillies - 5-6 [or per taste]
Mustard Oil - 2-3 tspn [any other oil is fine]
Salt - to taste

Method
1. Grind Mustard (use paste, if available) with the green chillies and little water to make a smooth paste. The quantity of green chillies will depend on how hot you can eat.

2. In a bowl take the fish pieces, add the mustard green chillies paste, salt and the mustard oil and mix very nicely. If required, add some more oil and 1/4 cup of water. Let it rest for 15-30 minutes. [I usually am short of time, and cook instantly]

3. If cooking in Microwave:
Take a deep microwave bowl filled 3/4th with water. Tightly cover the other (smaller) bowl with fish mixture in the container filled with water, cover and steam in Microwave for 10 minutes.
4. If cooking in Gas (oven): Place the covered bowl with fish in a steamer, filled with water. Cook for 10 to 12 minutes.

Alternative, the fish can be cooked, with rice pot. Once done, the fish will be soft and succulent and the flavor will be so good, that you can eat the rice just with the flavor! Really :)

There will not be too much gravy - put the piece of fish with mustard sauce, on a plate of rice and serve. Enjoy!!!

Fish Chop [Fish Cutlet]

One of the most interesting recipes of fish is the fish chop or fish cutlet. There are several variations of the same, and they all have their own contribution to the taste. However, I like the fish chop with minimal ingredient so that the flavor of fish does not get lost.

Ingredients
1. Boneless Fish Pieces [4-5 small pieces]
2. Boiled Potatoes - 2 Medium Potatoes
3. Chopped Onion - 1/4 of a large onion
4. Chopped Green Chillies - 8 to 10
5. Chilly Powder - 1/2 tsp
6. Ginger Powder - 1/2 tsp [optional]
7. Garam Masala - 1/2 tsp
8. Egg - 1
9. Corn Flour + Semolina / Bread Crumbs
8. Salt - to taste
Method
1. Boil the fish pieces in salt water, until they are tender
2. Mash the potatoes and the fish
3. Mix the remaining ingredients such that they form one big ball of mix
4. Take small dollops and roll them into smooth cylinders, or any desired shape
5. Roll them into beaten egg and cover with either corn flour / semolina powder mix or bread crumbs
6. Deep fry on low heat for 2-3 minutes and then on high heat
Garnish with onions and fresh coriander leaves and enjoy with spicy chutney. This can be served as a snack or a side with fried rice or pulao. Enjoy!!!

Fish - North Indian style

I am so used to cooking Fish the Bengali style that I find it difficult to experiment much with fish recipes. However, I realize that Bengali style fish tastes best with Rice. Since, Shekhar prefers roti over rice, I often am in dilemma as to how should I cook Fish. This recipe is an attempt to make it such that it would taste very nice even with Roti. It is quite different from the typical Bengali way but, I am very happy with my experimentation and the final result.

Ingredients - Ground Paste
1. Few cloves of Garlic (approximately 7-8 large cloves), peeled
2. 3 inch fresh ginger, peeled
3. Cumin powder - 1 tsp
4. Black pepper - 1/2 tsp
5. Mustard seeds, ground - 1/2 tsp
6. Coriander powder - 1 tbsp
7. Salt, to taste
8. Water - enough to make the paste

Ingredients - Curry
1. Fish Fillet [I used approx 500 gms Cat Fish, carp or any other solid fish is fine]
2. Vegetable oil
3. Fenugreek Seeds - 1/2 tsp
4. Tomatoes, puréed - 2
5. Turmeric Powder - 1 tsp
6. Red chilly powder - 1tsp or to taste
7. Garam Masala - 1/2 tsp
8. Fresh coriander stalks and leaves, roughly chopped
9. Water for the gravy

Method
Simple :)
1. Make a paste with all ingredients specified for the ground paste. Keep aside
2. Shallow fry the fish pieces, coated lightly with turmeric and salt [optional, I like the fish light fried in the curry]. Keep aside
3. In a wok, heat some oil. Add the Fenugreek (methi) seeds
4. When they start to leave an aroma, and start turning brown, add the ground paste
5. Stir till the paste leaves oil [approximately 3 minutes]. Add a little water, if required
6. Add the Tomatoes, turmeric powder, chilly powder and garam masala and salt
7. Stir well till the tomatoes are soft and mix well with the spices
8. Add the fish pieces and cover them with the spices - let the spices immerse in the fish pieces
9. Add water to make a gravy of desired consistency, cover and simmer the fish in low heat for about 5 minutes.
10. That's It!!!
The curry leaves a very nice aroma and for those who do not quite like the smell of fish, while it is cooked or later, will find this recipe perfect. Enjoy with Rice or Roti - it tastes equally well with both!

Mustard Fish

This is one of the easiest and very refreshing recipe of Fish. This is also a typical Bengali way of making the fish.

Ingredients
1. Fish [Carp] - 4/5 cleaned and cut pieces
2. Mustard Seeds - 1 tbs
3. Green Chillies - 7/8
4. Turmeric Powder - 1 tsp
5. Red Chilly Powder [optional] - 1/2 tsp
6. Salt to taste
7. Oil to cook

Method
1. Rub the fish pieces with some turmeric and salt
2. Shallow fry the fish in oil and keep aside
3. Meanwhile, in a grinder make a paste of mustard seed, 5 green chillies and salt
[I keep off the counter mustard powder / paste as well]
4. In a wok, heat some more oil
5. Mix the turmeric and red chilly powder with few drops of water. Add this to hot oil and stir vigorously
6. Add the Mustard paste diluted with 1 cup of water
7. When the gravy starts to boil, add the fish fishes and split green chillies
8. Let it simmer on low heat and under cover for 3-4 minutes
And the Mustard Fish is ready! Eat hot with steamed rice... The taste lingers in your mind for long after you are done eating :)

Spicy Lemon Chicken

Chicken is my favorite and I like all kinds of chicken recipe. Today, to avoid making an elaborate meal, I just took few chicken pieces of my freezer and made this spicy treat for myself. This can be a very good appetizer, easy to make and a delight to taste buds.

Ingredients
1. Chicken Pieces [8-10]
2. Lemon Juice [2 tbs]
3. Cayenne Pepper (Red Chilly) [1 tsp]
4. Seasoning Salt [1 tsp]
5. Garlic [6-8 cloves]
6. Parsley [1 tsp]
7. Butter/Oil [1 tsp]

Method
1. Mix the chicken pieces with the ingredients from 2 to 6
2. Put the chicken in a greased baking pan and bake in a pre-heated oven for 20 minutes at 350F.
3. Remove from the oven, baste the chicken with some more butter and turn the pieces. Put in the oven for another 5 minutes
Serve hot with some onion rings and sauce.

Yummy Chicken Sticks

This is a very interesting finger food and can be served with your drinks. Easy to make, and delicious to eat!

What you will need:

1. Chicken.
Breast Pieces cut in thin stripes. You can have about 4 stripes from one regular sized chicken breast piece. Glaze lightly the chicken stripes in 1 tbs melted butter.

2. Batter.
There will be a dry batter made with the following:
- Red Pepper [1 tsp]
- All purpose flour [2 tsp]
- Black Pepper [1 tsp]
- Grated Parmesan Cheese [2 tsp]
- Lemon Zest [1 tsp]
- Salt [to taste]

Preparation
1. Pre-heat the oven to 350F
2. In a plastic pouch, put all the dry ingredients and shake well
3. Put the glazed chicken in the pouch and shake again - rigorously
4. The shaking will cause the batter to nicely coat the chicken stripes
5. Put the coated chicken stripes in oven for 10 minutes
6. Take tha chicken pieces out. They will be almost done. Glaze them thoroughly with some barbecue and spicy sauce on all the sides
7. Put the chicken back in oven and bake for another 5 minutes

Bake the chicken right before you are ready to serve, because you will not be able to resist the spicy and hot chicken for long!

PS: You can use this chicken in the quesadilla recipe, I have mentioned earlier 0r as a filling for sandwich.

Baked Spicy Fish

This is a very easy to make fish dish and it tastes awesome. It will take about 5 minutes to prepare and about 10-12 minutes to bake.

You can use sea-food spice powder to coat the fish. You can get this in any store in the Asian food section. Do not worry, if you do not have it. Follow the recipe below:

Steps
Pre-heat the oven to 350F

Mix the following ingredients together -
1. Red Pepper flakes [2 tsp]
2. Thyme [1 tsp]
3. Rosemary [1/2 tsp]
4. Black pepper [1/2 tsp]
5. Onion Powder
6. Garlic Powder
7. Salt to taste

Rub the fish fillets with the spice mixture above. Next, baste an oven proof base and put the fish fillet. Squeeze 1/2 lemon juice and cover the fish with fresh parsley and mint herbs.

Bake the fish for 8 minutes. Turn the fish once and bake for another 4 minutes. Remove the herbs from the fish and serve in a platter.
The fish should be juicy and soft and it should melt in your mouth when done!

Quick Quesadilla

This is a simple recipe to make quesadilla at home. It turns out pretty fine, the first time. A quesadilla is a toasted tortilla with melted cheese inside. Infact, 'queso' in Spanish means "cheese". Tortilla is the base used to make the quesedilla, and is usually made with corn flour. I used regular and jalepano tortillas in this recipe.

You can stuff a variety of fillings in the Quesadilla, however, this is not a requirement. In this recipe, I am making Chicken Quesadilla.

You will need:

1. Tortillas

2. Grated Cheddar Cheese

3. Grated Monterey Jack Cheese

4. Olive rings [Optional]

5. Bell Pepper rings [Optional]

6. Grilled Chicken breast pieces

Steps to make Quesadilla

1. Pre-heat the oven at 300F

2. In a working board, place the tortilla

3. On half side of the tortilla, top generously with Grated Cheese

4. Spread the chicken pieces, olives and pepper rings on the cheese. Sprinkle some more cheese

5. Fold the tortilla to cover the stuffings, quite like an omlette

6. You may combine some salsa to the stuffing.

7. Place the stuffed tortillas in the oven and bake for 3-4 minutes, or untill the cheese has melted and the tortillas are crispy

8. Once, out of the oven, cut each quesadilla into wedges. Three wedge per quesadilla is the ideal size.

The chicken stuffing can be bought from frozen food section of any food store. Or, you can make them at home as described here.

Server with Guacamole, sour cream and Salsa for a delicious meal.
You can make quesedillas with variety of stuffings, including, shrimp, other meats or vegetables.

Enjoy!

A Turnaround Dinner [Chicken Fried Rice]

A turnaround dinner??? Yes, when instead of 'Kichdi' you have a 'Chicken Fried Rice with Red Wine' served on a candle lit table', a turnaround dinner is in the making! After all, December brings in Romance in the air, why not get some of it to your dinner table :)

The story. One look at the refrigerator and I knew that it has to be Khichdi tonight. With 1/4th of capsicum, 3-4 mushroom cuts, 3-4 florets of cauliflower, 1 egg and 2 pieces of chicken in the refrigerator, neither could I make a veggie side nor a non-veg side! But, wait a minute ... 1/4th of capsicum, 3-4 mushroom cuts, 3-4 florets of cauliflower, 1 egg and 2 pieces of chicken? Enough, when all taken together, right?. And here I go ... making an interesting Chicken Fried Rice.

The Preparation
1. Steam rice for two people, the usual way
2. Cut the two chicken pieces into small bite sized cubes. It will be about a small bowl. Mix black pepper, red pepper flakes and a pinch of salt
3. In a pan, heat some oil and stir fry the chicken pieces for 3-4 minutes. Cover for 2 minutes and stir again. Add 1 tbsp of sriracha sauce. If you do not have this - add a spicy sauce that you may have at home. This is just to add spice to the chicken. Stir some more
4. At this point, add 1/2 a cup of red wine and stir again. Cover the pan for 2 more minutes. By now, the chicken will be done and will have absorbed all the flavors.
5. Take the fried chicken out of the wok
You get the point - you can serve this as an appetizer in a party by itself!
6. In the same oil, scramble the egg. When done, take out of the wok.
7. Take a deep bottomed wok, add 2 tbsp oil. Add some whole spices (3 cardamom, 3-4cloves, 1/2 tsp black pepper, 1"cinnamon, 2 red chilly)
8. When the spices start spluttering, add finely chopped onions (1/2 onion) and 1 tsp ginger paste. Stir and mix nicely
9. When the onions start glazing, add the cut vegetables. Stir and cover for 2 minutes
10. Add 2 tsp 'Sriracha Sauce' and mix the vegetables nicely.
11. Mix the chicken pieces and scrambled eggs. Add some red pepper flakes and salt to the mixture in the wok. Stir some more
12. After 2 minutes, mix the steamed rice and stir nicely, mixing the rice to the vegetables and the chicken
13. Add 2 tsp of Ghee on top of the rice. This adds to the flavor of the recipe. Cover the lid of the wok and lower the flame. Keep it on heat for another 2-3 minutes.

The grand finale
Garnish the Fried Rice with some mint twigs. Pour yourselves some nice red wine and light a candle. You are all set for a romantic dinner :)

Spicy Crab Curry

Out of curiosity, I browsed the Internet for different varieties of crabs. And interestingly, my search revealed that what I thought was a crab recipe, actually was not! Because ... "King Crab", the key ingredient of my recipe today, I just found out, does not belong to the Crab Family. However, the similarity is so much that "The UK Food Standard Agency allows king crabs to be sold as "crab", but this practice is not followed outside the food industry."

Well, good enough for me ... after all, "whats there in a name"! And now back to the delicious Spicy Crab recipe, made with, you guessed it right - King Crabs.
Getting the Crabs Ready
I usually buy the cooked crab feet and claw pieces. However, if the crab is not cooked, boil it in water with a pinch of salt for about 8 minutes. Depending on your preference, break the crab feet in sizable pieces.

For this recipe, I am using 1/2 Lb cooked crabs.

Getting the Spices Ready
All the spices used in the recipe are shown in the picture above.

Dry grind the following ingredients:
- Dry Red Chilly [8-9]
- Garlic Cloves [8-10]
- Ginger [1"]
- Cinnamon [1"]
- Cumin Seeds [1 tsp]
- Fennel Seeds [1/2 tsp]
- Black Pepper [1/2 tsp]
- Grated coconut [1/2 cup]
- Onion [1 large]

Making the Curry
1. In a wok, heat some oil.
2. Saute' the crab pieces for a minute.
3. Add 2 chopped tomatoes to the wok and saute for another 3 minutes.
4. Add the ground spices to the crabs in the wok and stir for about 3-4 minutes or until the spices and crabs mix well.
5. Pour 1 cup water and add salt according to taste. Cover the wok and cook under medium heat for 5 minutes.
6. Finally, remove the cover and cook the curry, until desired consistency is reached. Keep stirring occasionally so that the gravy does not stick to the bottom of the wok.

Grand Finale
Serve the steaming, spicy crab curry with plain rice. Enjoy!

Easiest Roasted Chicken

This is a very easy-to-make roasted chicken. The return on investment (time and effort) here is huge!!! Here comes my recipe.
Preparation

1. First of all pre-heat the oven at 450F
2. Wash and dry the chicken properly
3. Baste the chicken on all sides with oil / butter
4. Rub all sides of the chicken with seasoning salt and black pepper
5. Poke the chicken with a fork
5. Keep aside for 20 minutes

Roasting
1. The oven must be hot by now. In an oven proof tray, put the chicken and let it roast for 15 minutes.
2. After 15 minutes, take the chicken out. It will be almost done. Baste all over the chicken with the chicken juice in the tray and sprinkle some thyme or rosemary over the chicken. Roast again for 3-5 minutes

A delicious chicken roast is done. And this, while you were watching that favorite show on your television, or blogging about tradition chicken curry :)

Fish in Tomato Gravy

Fish is the staple food of us Bengalis. My father would talk about the fish he bought from market with same vigor as a warrior would show off his medals won in a war. And if you did not know,most fathers would definitely ensure that their sons-in-laws knew how to identify a fresh fish. This was the first thing my father did when he had visited us in Pune after Shekhar and I got married. Now, when I go to Pasha's Market in Sunnyvale to get Frozen Rohu with 3-4 years expiry, I just keep wondering, if the past was a dream ! Well, I have developed a taste for bass, trout and cat fish and so prefer going to 99 Ranch and get some fresh fish.

Ok, enough of story telling - let us cook now!

Rich Fish Curry - in Tomato Gravy

Step I - Fry the Fish

1. Wash the fish pieces (5-6) well in running water
2. Rub turmeric and salt to all sides of the fish pieces
3. Heat oil in a wok and fry the fish until golden brown
4. Remove the fish and keep aside [You can keep few pieces as it is and enjoy the fried fish]

Step II - Make the Gravy

4. Grind Onion (1), Ginger (1"), 2-3 Red Chillies and Cumin Seeds (1 tsp) in a grinder with a little water
5. In the same oil used to fry the fish, put the onion-ginger paste
6. Stir well and put few drops of water if the paste sticks to the pan
7. In a small bowl, mix 1/2 tsp of turmeric, 1/2 tsp of red chilly powder and 1 tsp of coriander powder with a little water - the idea is to blend all the dry spices together, a trick my father taught me.
8. Put the spice paste in the wok and stir again. Keep adding few drops of water to not let the mixture stick to the surface of the wok. Add 2-3 green chillies split into halves to the wok now
9. The spices and onion-ginger paste should be nicely mixed and fried in 3-4 minutes
10. Now add puree of one tomato to make a gravy of thick consistency
11. Add some water and cover the wok. Leave it for 3-4 minutes, occasionally stirring the gravy
12. Add the fish pieces and simmer for another minute or two. The fish should be immersed in the gravy.
13. Put some fresh cilantro just before serving the fish

Step III - Serve the Fish
This is important to be put in a step of its own because if you are making fish in large quantity, the chances of fish breaking while you serve are high. So, the fish should be served in specific fashion. There are two ways that you can serve the fish, depending on your convenience:
1. Place all the fish pieces gently in one serving tray and pour the gravy in another. The fish and gravy can be taken separately during the meals.
OR
2. First place all the fish pieces in a tray. Next pour the gravy on top of the fish pieces. Then the gravy and fish can be scooped from the tray. I prefer this.

And now, enjoy your fish with steaming plain rice. I did very much. And by the way, if my mom and dad were around, my dad would definitely take credit of the delicious gravy that my mom cooked, because the fish he bought was fresh and just right. After all, its all about the fish !

Chilly Egg - wholesome side

This dish, I usually make when I am bored making the regular egg-curry. It is easy and quick to make. And tastes very good with rice or chapati.

Chilly Egg


Preparation
1. Boil 4 eggs
2. Cut 1/2 onion, 1/2 capsicum in dice sized pieces
3. Cut 6-7 green chillies in splits, 1 inch ginger julliens and 1 tomato

Steps
4. De-shell the eggs and fry them in oil. Remember to fork the eggs with sharp knife before putting the eggs in the oil
3. Take them out and put on a tissue paper to dry off access oil
5. In the same wok, stir the ginger. Add onion and stir fry for a minute or two.
6. Next add Capsicum and stir fry for another minute
7. Put 1/2 tspn of turmeric, 1/2 tspn of chilly powder and stir fry the vegetables.
8. Next add the tomatoes and cover the lid of the wok for a minute or until the vegetable soften.
9. Add 2 tspn of soya sauce and 1 tspn of shreerancha sauce (Thai hot sauce). The later is optional.
10. Mix the eggs with the vegetables and stir for another 2 minutes.

Chilly Eggs is ready - This cannot go wrong - whichever way you make it!

Additional Tips
1. To make the gravy thicker, add to 1/2 a glass of water 2 tspn of corn flour. Mix well and pour on the grave. Simmer for sometime, till the gravy thickens.
2. You can replace the eggs with paneer, cottage cheese, cauliflowers, potatoes, koftas.

Easiest spiciest chicken from my Kitchen

Sounds like a song-

"easiest, spiciest chicken from my kitchen
hatch hatch, patch patch peppery chicken"

That was Bad, I know. Not my recipe though - I bet!

Ingredients ... do you really need? Lets just start with the steps.
1. Cut the chicken in small pieces (ice cube size)
2. Rub them with crushed black pepper, a pinch of salt and a pinch of turmeric
3. Keep the chicken aside for 30 minutes
4. Meanwhile, chop one onion and 2 cloves of garlic
5. Heat oil and temper with 3-4 cloves
6. Once it starts sputtering, add the chopped onions and garlic
7. When the onion starts turning golden yellow (typical internet recipe color) , add 1 tsp of coriander powder and 1 tspn of chili powder (optional)
8. After frying for 2 minutes, add 1 chopped tomato. Fry it for another 3-4 minutes
9. Mix the chicken pieces and cook on low heat, until the chicken pieces are cooked.
10. You may add little water or cook the chicken in pre-heated oven to 350F for 15 minutes.

Delicious, yummy chicken is ready.