Chicken Lollipop

This winter, I tasted this appetizer a couple of times and wanted to try to make it myself at home. Though time consuming, the taste is worth all your hard work and above all kids luv these lollipops to peices. Thanks to a dear friend who inspired me to write this recipe and publish.

Ingredients :

2 chicken wings made into lollipops

1st Marinade:
1 tblsp soy sauce
1 tsp Asian red chilly garlic sauce

2nd Marinade:
1 tblsp ginger garlic paste
1 tblsp Chicken 65 Masala or any fried chicken masala

Optional : ¼ tsp Chicken Tikka Masala ¼ tsp Chicken Tandoori Masala

3rd Marinade :
1-2 Eggs beaten
1/2 tsp Red Chilly powder
A pinch of Black & White pepper powders
A pinch of Home made Garam Masala powder
¼ cup corn flour or corn starch or Channa flour
Salt to taste Red food color -- if desired.

Oil for deep frying

Method :

To make lollipops:
Usually a chicken wing consists of 3 parts. First cut and discard the end part which is the smallest.
Now with the remaining wing, cut each wing in half, along the movable bone joint.
Of the two parts left, one part will have two parallel bones, and the other part will have a single bone.
You will get two lollipops from each chicken wing.
Now, for the part where only one bone is there, cut the ligaments near one end of the bone so that the muscle separates from the bone.
Roll this muscle over to the other end, without cutting the ligaments at that end.
The muscle will thus remain hanging, and can be rolled over to form a lollipop.
Coming to the part which has two parallel bones, do the same but also, but remove the extra bone (smaller bone)

I usually do my marination in three stages.

First stage I add soy sauce and red chilly garlic paste and leave it for 5-15 minutes.

Second stage I add all the ingredients in the second marinade and set aside for another 15 minutes.

Finally I beat an egg, add chilly power, salt, pepper powders, garam masala and any coloring and beat the mixture.
Then add the channa flour or corn flour and beat thoroughly to make a smooth batter without lumps.
Then I add this mixture to the lollipops and coat them evenly, taking care that there shape is not lost.

You can avoid this step and may just want to dip the marinated lollipops into the Egg mixture and fry them.

Heat oil in a deep vessel.
Add the lollipops one by one and fry them in batches till nice red in color and till crisp look.
Once done, you can wrap the ends of the lollipops with foil from presentation.

Tangy Garlic Chicken Wings with Lemon, Onion and Coriander Infusion

Seems like the New Year has just began, but in just a few more days we'll already be heading to the second month of this year.. I couldn't take any time, to do posting for the last two weeks. It is still a crazy schedule. How nice it would be to have one good "Robo" for each family to help us with our work & daily chores. LOL!!! Well definitely we are in the era of Robotics, Rocket Speed age. So this is not far.

There is small mis-happening in publishing this post. It happened one day that I typed the whole draft, intro & recipe and with a single click, everything vanished. Since that day I couldn't get this done and put it up on my space.

Well better late than never, here I'm now. I'm not much a fan of Chicken wings, in spite of all the hype about it...I had never included it in my menu..Much more when my "SBD", is strictly wing-free. But this time I couldn't resist but to befriend them when I found these on sale and made this unique wings casserole.

I envisaged the flavour of lemon garlicky wings, so put together the wings with pepper, garlic, infusing fresh lemon, coriander leaves, onion into it and it turned out delicious. The juices from the chicken, lemon and onion, keep the wings moist.The best way to relish this is directly from the casserole, dipping the wings with the tangy juicy gravy!!! yummy!!!!


Ingredients :
10 Whole Chicken wings
1 tsp Olive oil

To Marinate:
1 small Garlic pod crushed fine
2 Tsp Lemon Pepper powder(use the regular black pepper alternatively)
1 tsp fennel seed powder
1/2 tsp Cinnamon powder
1/2 tsp Cardamom powder (Optional)
(1 tsp Garam masala powder can be used instead of the above three powders too).
A pinch of Tumeric powder
1/2 cup Yogurt
1 Tsp olive oil
Chopped coriander
Salt to taste fresh

To Infuse :
1 Big Lemon, cut into circles
1 Big Yellow Onion sliced
1 Small bunch of Coriander leaves

Method:
In a large bowl combine chicken wings with all the ingredients mentioned in the "To Marinate"

Marinate for 2 to 3 hours in the refrigerator.

Preheat oven for 350F.

Moisten a large glass casserole with 1 tsp olive oil.

Place the marinated chicken wings in the casserole.

Now arrange the lemon circles and sliced onions in the gap between the wings.

Top with a layer the coriander leaves.


Broil the wings for 40 mins at 350F.

Roast for 10 mins at 400F chicken till reddish golden brown.

Insert a knife into one of wings to check whether done.

Remove from oven and serve warm along with the juices from the lemon and onion in the casserole.

Pepper & Herb Chicken Drum Sticks

Can't believe we are already in the 11th month of 2010. Looks like we just started a new year and now in a couple months, its gone. Out of many projects for me this year, a serious blog make-over is long due. In the past 3-4 years though I changed the style & banners a couple of times..a sophi look and an own domain is most aspired..All the more when I'm will be submitting my posts to be published in a Toronto Desi portal. Don't know whether it is possible this year, as other priorities hit the list..Well, may be in the new year...better late than never..Infact I'm holding back many good posts for the same reason that I want to publish them with on a new look.

Coming to good food part for kids after all that loads of sugar, from goodies from Halloween, I have this kid friendly chicken drum sticks. By all means this is so flavourful that adults can enjoy too. But definitely falls into that category where spice and flavour here favour kids too. Totally my own creation, especially for my picky 1st grader and honestly worth trying as I received laurels from my girl friends too.

Ingredients :
7-8 Chicken drumsticks skin removed
1/4 cup Yogurt
1 Tbsp Ginger Garlic paste
1 Tsp olive oil
Salt to taste

Spices :
1 Tbsp Black Pepper Powder
1 tsp Garam masala (home made)

Herbs :
1/2 cup each of Coriander and Mint leaves chopped

Procedure :
In a large bowl combine cleaned chicken with all the ingredients mentioned in all sections.

Marinate for at least 30 mins

Preheat oven for 350F.

Line a Baking/Roasting try with aluminium foil and grease it with olive oil.

Arrange on the chicken drum sticks on the tray.

Roast the drum sticks for 20m and turn over and roast again for 10m

Now Increase heat to 400F and roast for 2-4m or till chicken is golden brown.

Remove from oven and serve with baked potatoes or veggies.

Chettinad Style Minty Chicken

It happens sometimes that we think of cooking a dish and suddenly realize that some vital ingredients in cooking the dish are not available. So we are forced to make the dish replacing some ingredients and adding some more. These twists and turns finally come up with a recipe which help sprout a new dish, Thanks to such situations where we venture new recipes and make out a different dish.

This Minty chettinad style chicken is no exception. The tomato puree is replaced by yogurt and to make use of the mint leaves bunch, I decided to add them and give a different flavour to my chettinad style chicken.
Ingredients :
1/2 Kg of Chicken, bone in, Skinless, cut into regular chicken curry size pieces
1 Tbsp Sesame or Olive oil
1 tsp Fennel Seeds
4 - 5 Red Chillies broken into small pieces
8 - 10 Curry leaves
1 big Onion, thinly sliced
1 Tbsp Ginger Garlic paste
1/2 + 1/4 cup Mint leaves chopped
1/2 tsp Turmeric Powder
1 tsp Red Chilly Powder
1/2 tsp Home made Garam Masala
1/2 cup Yogurt
a pinch of Black Pepper Powder
Salt to Taste

Procedure :
To cleaned chicken add turmeric, little of each red chilly powder, garam masala, pepper powder and salt, keep aside.
In a skillet, heat oil and add the fennel seeds , wait for the aroma and then add red chillies, curry leaves and fry without burning.
Add Onions and fry till translucent
Add ginger garlic paste and fry till rawness is gone.
Now add the marinated chicken pieces and mix well.
At this time add the chopped mint leaves and fry along with the chicken for a minute or two.
Add Yogurt and keep stirring.
Add garam masala and mix.
No need to add any water as we are making a semi dry version here.
Roast the chicken till done and the masala mixture leaves oil.
Add remaining mint leaves mix for a minute and remove from heat.
Serve hot with plain rice, rasam or sambar

Chicken Stir Fry with Vegies

Its a happening week here in Toronto..With the G8/G20 just days away and all that tight security in action, earth quake was the least expected in GTA(Greater Toronto Area). We were taken by surprise when a rare earth quake hit this afternoon, as our building shook, so did we..By God's grace no damage and we survived....

Hopefully all the pomp of G-summit will also end safely this weekend.

Coming to the recipe...this is one simple quick chicken stir fry with a few vegies thrown in. I usually stock up on frozen chicken breasts, to add in chicken soup, chicken noodles, chicken fried rice or to make chicken pakora. This time wanted to try out a stir fry with some vegies.

Ingredients :
2 Skinless chicken breasts (fresh or frozen)-cut into 2 inch strips
2 cups chopped Choice of vegies(Broccoli, Cauliflower, Bell peppers, Carrot)
1 tsp sesame or olive oil
1/2 tsp ginger garlic paste
A few sprinkles of Soy sauce
1/2 tsp ground black pepper
Salt to taste(if necessary)

Procedure:
In a wok, add oil when hot and then add ginger garlic paste and fry a till raw smell is gone.
Add chicken strips and fry till chicken is half done.
Now add vegies and stir fry.
Sprinkle soy sauce and mix thoroughly.
Check for saltiness and adjust salt if necessary.
Add black pepper powder and fry till chicken is done and vegies are till crisp.
Remove from heat and serve with plain or fried rice.

Spicy Chicken Strips / Masala Chicken Pakora

AKA Chicken Pakoda or Pakodi

This is one easy to make food for starters. I use frozen chicken breasts to make these. Never seen or tasted these chicken strips or fitters anywhere. Just that I had this frozen chicken breasts in my freezer and decided to treat husband and kids one evening. So with fingers crossed I whipped up this recipe and it was a hit. Trust me I myself was surprised that this turned out be one tasty snack. Would be great for a perfect starter dish.

For a healthier version you can even bake them in regular oven instead of deeping.

Ingredients :
Two Chicken breasts, cut into thin long strips about a finger length.
Oil for frying.
for the spicy masala covering:
Corn flour/Channa flour - 1/2 cup
Rice flour - 1 tsp
Ginger - Garlic paste - 1 tsp
Chilly powder - 1tsp
Black pepper powder - 1/8 spoon
Tandoori Masala - 1 tsp
Garam Masala - 1/4 tsp
1 tsp Yogurt
A few curry leaves
Salt to taste.

Sauce or ketchup to serve with.

Method :
In a mixing bowl add all the ingredients for covering with enough water to make a paste.
Add Chicken strips with the above marination and let aside for half to one hour.
Now either deep fry or pan fry the chicken pieces in oil till redish brown.
If baking, place foil on a tray and grease with pam or olive oil.
Spread the chicken strips with even gap.
Bake at 325F 10 mins each side or untill done.
Serve with chilly or tomato sauce.

Pepper Chicken Masala

Had a super hectic week so far. Husband was gone to a week's seminar. Imagine my plight with the three boys. Some how survived the week and want to publish this post before the week is gone.

In the few years lived in Chennai, I tasted this preparation of curry masala originally with mutton and then quickly enqiured the main ingredients that go into making of this dish and adopted the same with chicken which I preferred.

Chicken is simmered in exotic spice blend gravy of black peppers, green chillies ginger-garlic, cumin and finished with cream or yogurt.

Not to mention good effect of this masala when we are suffering with cold.

Ingredients :
2 lb - Chicken Skinless
1 Tbsp - Oil
4 Cinnamon Sticks broken
5 Cardamom
6 Cloves
2 Big Size Onions, sliced
1/2 cup half and half or smoothened sour cream or yogurt
Salt to taste
Coriander to garnish

For the pepper masala grind :
5 Green chillies
2 inch Ginger piece
5 Garlic pods
2 Tsp black whole pepper.
2 Tbsp cumin seeds
Enough water to make a paste

Method :
In a wide pot/pan heat oil.
Add the whole spices and allow them to brown a little
Now add onion, cook till onions are translucent.
When the onions are frying, make the pepper masala paste and keep aside
Once the onions are cooked add pepper masala paste and keep mixing so that it doesn't stick to edges.
Now add the cleaned, cut chicken pieces and salt.
Mix well to coat the chicken pieces with all the masala
Cover and simmer for 5 - 8 minutes or till all the juices from the chicken are secreted, stirring occasionally.
Once the chicken is almost done for a creamy texture, add cream or yogurt and mix.
At the end add coriander and remove from heat.
Serve with plain rice and Rasam.
This masala also serves as a good side dish for fish or lamb biriyani or pulav or coconut rice.

5 Spice Easy Breezy Chicken Roast

We working moms are in constant search of quick meals prepared with ease and readily available ingredients. No chopping onions, or grinding ginger garlic paste or pureeing tomatoes or making coconut paste. This dish is one of my favorite chicken recipes my mom used to make. In fact she is the chef behind this dish. And all my family and relatives used to enjoy this chicken preparation when ever amma made it.

Since it is a dry preparation its stores good too. In those days when my Dad use to work in a different province my mom use to pack this chicken for him to go in the long train journey along with my grand mother lemon rice. Since then Lemon rice and this dry chicken became my favorite that I try to make lemon rice to go with it most of the times I cook this chicken.

This time also made some mango dhal so that we can enjoy this chicken with plain rice also.

It wipes away the notion that too many ingredients or complex recipe contribute to great taste. Because with a few steps and and less ingredients this dish is so flavourful and tasty that it amazes me whenever I cook it.

Whats Needed:
1-1/2 lb chicken bone in , skinless, cut into curry size pieces
2 Tbsp Oil
1 tsp red chilly powder
1/4 tsp turmeric powder
Salt to taste
Coriander leaves to garnish

5 Spices :
1 Big Cinnamon Stick broken
6-8 Cloves
6-8 Cardamom
2 inch Ginger julienned
6-8 Garlic pods slightly crushed

Directions :
Clean chicken of any fat and wash thoroughly.
Season it with red chilly powder, turmeric, and salt, keep aside
Heat up a wok or Kadai, add oil.
After the oil is hot add the dry spices first and fry till slight color change.
Then add ginger slices and crushed garlic pods and fry all together for a minute till beautiful aroma emits.
Now add the seasoned chicken and mix well to coat it with spices and oil.
Do not add any water.
Roast till the chicken turn color and is fully cooked.
Keep stirring in regular intervals to see that the chicken is not burnt.
Once the chicken is done, garnish with coriander leaves and remove from heat.
Serve with lemon rice or plain rice with rasam, sambar or dhal.

Chicken with Chettinad Fusion

Its Thanks giving weekend in Canada. So if not the big bird "Turkey" definetly this recipe for the small bird should work out.
Think about red chillies, pepper corns, cumin/coriander seeds, fennel seeds, curry leaves the first thing that comes in mind is Chettinad cuisine. Though I didn't use all those ingredients here in this recipe..which is why I only call this dish a chettinad fusion..I'm happy to come out with a different chicken preparation which is easy to make and tasty to cherish.
This recipe is inspired by Sig's Chettinad Chicken curry, with my addins and modifications.
Having the basic ingredients of Chettinad cooking like Red chillies, Fennel seeds(saunf), Black pepper, Curry leaves..etc, this turned out to be one different and satisfying chicken recipe that didn't dissappointment me and also got laurels from my partner.

Whats needed:
1-1/2 lb of Chicken, bone in, Skinless, cut into regular chicken curry size peices
1 Tbsp Oil
1 big medium size Onion, cut length wise
5 - 6 Red Chillies stems removed
1 tsp Fennel Seeds
8 - 10 Curry leaves
1 Tbsp Ginger Garlic paste
1/2 cup Crushed Tomato puree
1 tsp Red Chilly Powder
1/2 tsp Tumeric Powder
1/2 tsp Black Pepper Powder
Salt to Taste
Finely chopped coriander leaves to garnish.

Directions:
Wash and clean chicken of any fat.
Add turmeric, and red chilly powder along with enough salt to the clean chicken, mix and keep aside
In a wok or kadai, pour oil when hot and add the fennel seeds and fry.
Now add red chillies, curry leaves and fry taking care not to burn.
Add Onions and fry till translucent
Add ginger garlic paste and paste fry till rawness is gone.
Add Tomato puree and keep stirring till it leaves oil.
Now add the marinated chicken peices and mix well to coat the chicken peices with the masala.
Allow the chicken peices to roast along with the masala for about 15 - 20 minutes till the chicken masala mixture leaves oil.
Add the black pepper powder mix well.
Garnish with coriander leaves and remove from heat.
Serve hot with plain with rasam or tempered rice.


And a Happy Thanks giving to my Canadian friends.

Chicken Karahi

This is one famous chicken preparation in most of the Indian and Pakistani restaurants and take-outs here in Toronto. Never got a chance to taste it in India though. With its exotic fragrance of fresh ginger,whole black pepper and bountiful of tomatoes this is one dish all curry lovers must taste.

"Karahi" is a gravy with the main base as tomatoes mixed with onions to which either chicken or mutton/lamb/veal can be added. Vegies can try this panneer(cottage cheese)/tofu/gobi(cauliflower).

Unlike adding the raw tomatoes to the cooking meat/poultry, in "Karahi" , we cook the onions and tomatoes seperately into gravy and then add to almost cooked chicken. Again the julienned ginger and the fresh whole black pepper give it a distinct flavour that you can't resist but try with freshly baked tandoori naan - a perfect combo for this.

The love for the taste of karahi preparation made me to adventure to try it at home..cause many of the restraurant versions are too oily.

I'm sending this as one of my entries for the event
Potluck - "Chicken" created and hosted by Vikki's Kitchen

Ingredients :
2 lb Chicken (skinless, bone in, trimmed of all fat)
2 lb Whole Tomatoes chopped
2 large Onions chopped
2 tsp whole black pepper balls
2 tsp whole Spices (fennel seeds, cinnamon, cloves, cardamom) - optional
2 x 2 Tbsp Olive/Canola Oil
2 Tbsp Ginger garlic paste
2 tsp Vinegar - optional

Spice powders:
1 Tbsp red chilly powder
1 tsp garam masala powder
1 tsp Turmeric powder
Optional
1 tsp coriander powder
1 tsp cumin powder
1 tsp karahi masala (if available)

Salt to taste

Garnish:
2 Tbsp Ginger julienne
Coriander leaves finely chopped

Directions:
Marinate the chicken with a little each of ginger garlic paste, chilly powder, garam masala, turmeric & vinegar for 2-3 hours or overnight.
In a hot pot add 2 tbsp of oil, then add chopped onions and fry them till onions are translucent.
Add cut tomatoes to this and cook till the tomatoes are cooked thoroughly into a smooth paste.
To this again add little each of chilly powder, garam masala, cumin power and coriander powder.
Mean while on the other burner heat up a wok or wide kadai and add the remaining 2 tbsp of oil.
After the oil is hot, add the whole spices except black pepper and saute' till color changes.
Add the remaining ginger-garlic paste saute'
Now add the marinated chicken and saute', add a few black pepper balls and cook till the chicken is 3/4th cooked.
On the other side check if the tomatoes are done ...if the oil starts to leave the surface of the pot then the tomato onion masala gravy is ready.
Now pour this gravy onto the cooking chicken.
Add the karahi masala if desired and more of other spice powders if you want a spicy version.
Add the remaining whole black pepper balls and cook till the pepper leaves the aroma.
Add some julienned ginger and chopped coriander leaves and cook for a minute and remove from heat.
Serve and garnish with more julienned ginger and chopped coriander leaves.
Goes well with Tandoori naan or Lamb/Veal Biriyani.

Qiuck Chicken Roast

My husband is the one who created this simple yet adorably tasty chicken roast. Perfect for those weekday dinners when you can't spend much time in the kitchen. The ingredients that go into it are pretty much the same as the regular chicken curry. Only the style(method 2) in which it is cooked is rather too simple to be delicious.

Its a kind of one step chicken roast(method 2).
Ingredients:
Chicken - 2 lb (skinless, bone in and trimmed of all fat, cut into medium size pieces)
Onions - 1 Medium
Green chillies - 4 slit length wise
Ginger garlic paste( or Chopped finely) - 2 tbsp
Canola or Olive oil - 1 tbsp
Spice powders:
Home made Garam Masala powder - 1 tsp
Chilly Powder - 1 tsp
Tumeric Powder - 1/2 tsp
Herbs:
Curry leaves - a handful
Coriander leaves - a few finely chopped
Salt -to taste
Method 1:
Heat oil in a pot or a wide saucepan, add green chillies curry leaves.
After the splutter sounds stops add onions and fry a little .
Add the ginger garlic crushed or paste and saute for a minute
Add the turmeric powder and fry for a minute
Add the chicken pieces, chilly powder and salt and mix well to give a nice coat of the masala for each piece.
Do not cover at all.
Keep stirring for 3-5 min, and add the garam masala powder and mix nicely.
Simmer till the the chicken is fully cooked( say 15- 20min), mixing regularly so that the curry doesn't stick the edges of the pot.
When almost cooked add the coriander leaves.
After a minute, remove from heat.
Method 2:
Alternatively to make this preparation dame easy and simple just put all the ingredients along with the chicken in a pot and cook stirring frequently till the curry is done.

Though this chicken curry looks so simple to make, it is absolutely tasty. In fact since we didn't fry the ingredients separately like the traditional preparation, it gives a distinct unique flavour to the dish. The turmeric, onions and curry leaves contribute to the taste and flavour here.

I recommend consuming this chicken preparation the same day..Left over curry does not taste the same.

This can be served with hot Rice with sambar or for western style I found it goes extremely well with baked cubed potatoes.

I will publish the baked cubed potatoes soon.

I'm sending this chicken dish to the event Potluck - "Chicken" created and hosted by Vikki's Kitchen

Tandoori Chicken Fried Rice

Often times after I bake tandoori chicken I feel bad to put away so much cooked masala marinade which fell from the chicken pieces onto the foil.

There was this one day when I baked some tandoori chicken and had lots of this cooked masala marinade left on my foil tray. So quickly I remember the left over biriyani rice in the fridge, and put on my cooking hat to come up with something differetn and tasty. Not leaving our nutritious veggies,a new dish called Tandoori Chicken Fried rice was born.

This is a typical Indian spicy fried rice which can be made from the fresh or left over cooked tandoori masala marinade and tandoori chicken and either we can use the plain rice or if you have krushka or pulav, or left over biriyani. You can used frozen or fresh veggies. I always prefer cutting fresh veggies. So there you got a complete meal in one dish - Proteins, Carbs, Vitamins and fibre.....and .....not to mention the good taste.

Ingredients:
2 Thigh pieces of Tandoori chicken(Baked or Barbecued)
3-4 Tbsp of Cooked Tandoori Chicken masala Marinade
4 - 6 Cups Cooked Rice/Fresh or Left over biriyani
1 Egg
2 tsp cooking oil
1 rem of fresh Curry leaves
2-3 Thai Green Chillies slit into halves
1 big Onion cut length wise
2 - 3 Cups choice of chopped veggies (Carrots, Cabbage, Beans, Peas, Broccoli, Cauliflower)
1/2 tsp each of Chilly, Coriander, Cumin powders( if desired)
Salt to taste
Finely chopped fresh Coriander to garnish.

Procedure:
In a wide pan, heat oil, sizzle curry leaves, green chillies.
Add Onions and cook till Onions are little cooked and crispy
Now add the Chopped veggies, some salt and stir the veggies till crispy and cooked, for 5 -7 mins or so,
Now make space in the pan to beat an and make it into scramble, adding enough salt for the egg.
Once the scramble egg is fried mix it with the rest of veggies.
Now add the cooked Tandoori masala marinade, chicken pieces and the plain or biryani rice along with the CCC powders if using.
Add enough salt again and mix well.
Garnish with Coriander leaves and remove from heat.

This is also sent to Srivalli from Cooking for All Seasons for the food blog event Rice Mela

Sweet & Sour Chicken

Its been more than a month since I published a post or done a photo session after cooking some special dish. Life has been hectic to the core. Dealing with upgrades in every sphere of life, my kindergartner stared school this year, and the list goes on. If I don't force myself to blog on a recipe now, very soon food blogging can become history for me.

For now let me post a recipe with the pictures that are saved in my drafts.

The main ingredient in this recipe is Maggi sweet & sour sauce. In those days when this sauce was newly introduced, I learned this recipe from a friend and tried it a few times only, coz hubby is not a huge fan of any deviations with the basic chicken curry.

It has a simple recipe, you don't need grind any sought of paste like the traditional ginger garlic or the garam masala paste.

We can substitute the Maggi brand with Knorr or even the regular Heinz tomato ketchup would do too.
Served with any seasoned rice this would go well.

Ingredients:
2 lb Chicken (Skinned, fat removed, cut into medium size pieces)
2 Tbsp oil
3 inch Fresh Ginger (cut into 1 inch height thick strips)
4 each of Cinnamon, Cloves, and Cardamom spices
1 Big Onion (cut length wise)
2 Tbsp Tomato Paste
1 tsp Chilly powder
1 cup Sweet & Sour ketchup (Maggi, Knorr or Heinz)
2 Tbsp Oyster Sauce (optional)
Salt to taste
1 tbsp sugar
A few coriander leaves to garnish

Method:
Heat a kadai/pot, add oil. After the oil is hot add the whole spices.

Fry till the spices turn their color.

Add the fresh ginger pieces and fry till the aroma comes

Add the onions and fry till the slightly brown and soft.

Now add the Chicken pieces, salt, and fry for a minute

Add the tomato paste and fry for 2 mins till the raw smell leaves.

Add chilly powder and mix well.

Now add the ketchup and mix well and allow the contents to cook till the chicken is tender on a medium heat.

Now increase the heat and keep stirring the chicken till all the sauce sticks to the chicken pieces.

Add some oyster sauce and sugar if you desire more flavour and sweetish taste.

Add some more ketchup and give it a nice stir just before removing from heat.

Garnish with coriander leaves