1) Kolhapuri Kalimasi Chicken Curry Recipe:-

How To Prepare

1. Dry roast poppy seeds, sesame seeds, caraway and cumin seeds, clove, peppercorn, cardamom, mace, coconut, bedgi chilies, and cinnamon.
2. Cool and then grind them with a little water to make a paste.
3. Heat oil in a pan and saute the red chilies. Remove from the pan.
4. Add chopped onions to the same pan and cook until they are golden brown.
5. Add the ginger and garlic paste and cook for 30 seconds.
6. Now, add the dry roasted spice paste and stir and cook for 2 minutes.
7. Add the chicken, and stir and cook for 2 minutes.
8. Add ½ cup water and cook for 4 minutes.
9. Now, add turmeric, nutmeg, Kolhapuri dry chutney, and salt. Cover with a lid and cook until the chicken is cooked properly.
10. Garnish with fried chili and coriander leaves.

How To Prepare

1. Dry roast peppercorns, cumin seeds, coriander seeds, and dry red chilies.
2. Cool and grind it.
3. Heat oil in a pan and cook the chopped onions until golden brown.
4. Add the ginger-garlic paste and cook for 30 seconds.
5. Add green chilis and cook for 20 seconds.
6. Now, add the dry roasted spices, stir and cook for 1 minute.
7. Add the chicken, tomato puree, cashew paste, and salt. Stir well, cover and cook for 15 minutes.
8. Switch off the flame and let it stand for 5-7 minutes.
9. Garnish with coriander leaves and serve hot

How To Prepare

1. Crush the cornflakes using a blender.
2. Mix all the ingredients, except the oil and the boneless chicken.
3. Now, cut the chicken into cubes and mix properly.
4. Add the oil and refrigerate.
5. Spread the crushed corn flakes and cover the marinated chicken pieces.
6. Now, place the coated chicken pieces in the air fryer container.
7. Air-fry the pieces for 10 minutes at 180°C.

How To Prepare

1. Mix lemon juice, salt, and red chili powder in a bowl and toss the chicken cubes in it. Set it aside.
2. Hang the yogurt in a muslin cloth for 20 minutes and then toss it in the bowl containing the chicken.
3. Add ginger and garlic paste, salt, mustard oil, red chili powder, and garam masala. Mix well and refrigerate for 3-4 hours.
4. Preheat the oven to 400 degrees F. String the chicken cubes onto skewers and cook for 12 minutes.
5. Now, baste the chicken with butter and cook for 2 more minutes.
6. To prepare the gravy, heat the butter in a pan and add black pepper, cardamom, cinnamon, and cloves.
7. Saute for 2 minutes and then add ginger and garlic paste. Cook for 2 minutes.
8. Add tomato puree, red chili powder, ½ cup water, and salt.
9. Bring it to a boil and then simmer for 10 minutes.
10. Add sugar and kasuri methi and cook for a minute.
11. Now, add the cooked chicken pieces and cook for 5 minutes.
12. Add fresh cream and serve hot.

How To Prepare

1. Heat 4 tablespoons oil in a pan and saute the onions.
2. Mix 1 tablespoon ginger paste, 1 ½ tablespoons garlic paste, and chili powder with chicken pieces.
3. Now, heat 4 tablespoons oil in a pan and cook the chicken.
4. Add 1 tablespoon ginger paste and 1 tablespoons garlic paste to the pan containing onion and cook for 1 minute.
5. Add turmeric powder, coriander powder, cumin powder, and chili powder to the pan containing onion and mix well.
6. Add tomato puree and green chilies. Cook for 2 minutes.
7. Add salt and cook for 1 minute.
8. Now, transfer the chicken pieces to the pan containing the gravy.
9. Rinse the pan containing the chicken with 2 cups water and pour it into the pan containing the gravy.
10. Add coriander leaves and garam masala. Cover and cook over medium flame until the chicken is cooked completely.
11. Mix whole wheat flour with ½ cup water and add it to the chicken. Mix well and cook until the gravy thickens. Serve hot.

How To Prepare

1. Heat oil in a pan and add the cumin seeds. Cook until the color changes.
2. Add onions and cook until they turn golden brown.
3. Add ginger and garlic paste and cook for a minute.
4. Add tomato puree, salt, and cover and cook for 7 minutes.
5. Now, add chicken, cumin powder, coriander powder, turmeric,pav bhaji masala, red chili powder, coriander leaves, and salt. Mix well and cook for 3-4 minutes.
6. Add 1 ½ cup water, cover and cook the chicken until the chicken is cooked through.
7. Serve hot.

How To Prepare

1. Crush the cornflakes in a blender and transfer to a plate.
2. To make the marinade, add cornstarch, refined flour, salt, ginger and garlic paste, chili paste, vinegar, and egg to a bowl and mix well.
3. Add the chicken cubes to the marinade and toss to coat well.
4. Add a little oil to the marinade and refrigerate it for 1 hour.
5. Now, coat the chicken with cornflakes.
6. Place the chicken pieces on air fryer tray and cook at 180 degrees C for 10 minutes.
7. Serve hot with ketchup.

How To Prepare

1. Break the white bread slices and toss them into a food processor. Add garlic cloves, thyme, rosemary, parsley, black pepper, parmesan cheese, parmesan powder, crushed chili, and process.
2. Now add egg and 3 tablespoons olive oil. Process again.
3. Transfer this to a plate.
4. Toss the chicken with salt and pepper.
5. Coat the chicken cubes with the breadcrumb mixture.
6. Heat the air fryer and grease the basket with oil.
7. Place the chicken on the tray and cook at 200 degrees C for 10 minutes.
8. Reduce the heat to 180 degrees C, baste the chicken with a little oil, and cook for 7 minutes.
9. Serve hot.

How To Prepare

1. Marinate the chicken with ginger and garlic paste and set aside for 30 minutes.
2. Pressure cook the chicken with 2 cups water for one whistle.
3. Heat oil in a pan and saute the onions till golden brown. Add turmeric, coriander powder, chicken masala, and red chili powder and cook for 3-4 minutes.
4. Add tomatoes and kasuri methi and cook for 5 minutes.
5. Now, add the chicken and cook for 5 minutes.
6. Add coconut milk and bring it to a boil. Cook for 5 more minutes.
7. Garnish with coriander leaves and serve hot.

How To Prepare

1. Mix chicken with egg, tomato ketchup, lemon juice, coriander leaves, crushed peppercorns, salt, and garlic.
2. Marinate for an hour. Using toothpicks, string each cheese cube with two chicken cubes.
3. Now roll each piece in bread crumbs.
4. Dip the pieces in the leftover marinade and double coat with the breadcrumbs.
5. Deep fry the cheese and chicken pieces in oil.
6. Mix the tomato ketchup and mayonnaise in a bowl to prepare the sauce.
7. Serve the chicken and cheese pieces with sauce.

How To Prepare

1. Toss the chicken with soy sauce, salt, white pepper, 1 tablespoon corn flour, and soy sauce.
2. Heat oil in a pan and fry the chicken until golden brown.
3. Heat one tablespoon oil in a wok and add ginger, garlic, dry red chili, and celery. Saute for 2 minutes.
4. Add red chili paste and cook for 2 more minutes.
5. Add half cup water and let the sauce thicken.
6. Add spring onion bulbs, capsicum, and salt. Cook for 2 minutes.
7. Mix 1 tablespoon corn flour with 1.4 cup water and add it to the wok.
8. Bring it to a boil and let the sauce become thick.
9. Now, add the chicken, mix well, and remove from flame.
10. Add vinegar and mix well.
11. Garnish with the green parts of the spring onion.

How To Prepare

1. Whiz the minced garlic, ginger, and chilies.
2. Transfer this paste to a large bowl.
3. Add chicken, tamarind paste, mustard oil, and salt to it. Mix well and set it aside for 40 minutes.
4. Heat the oil and fry the chicken until they are golden brown.
5. Serve hot with mint chutney or ketchup.

How To Prepare

1. Cut the chicken pieces into cubes.
2. Soak the saffron in warm milk.
3. Crush the garlic and mix it with lemon juice. Mix the chicken with soaked saffron, cumin powder, red chili powder, and salt. Marinate for some time.
4. Add the lemon juice with garlic to the chicken.
5. Mix rice flour and besan with all dry spices and soda bicarbonate.
6. Add water and form a thick batter.
7. Now, dip the chicken pieces into the batter and deep fry.
8. Fry until the chicken turns golden brown.

How To Prepare

1. Grind the curry leaves, onions, green and red chilies, and ginger with water.
2. Make a smooth paste and mix it with chicken, rice flour, and turmeric powder in a bowl.
3. Marinate these for an hour.
4. Pour lemon juice into the bowl.
5. Put chicken pieces in the baking pan and bake for half an hour.
6. Turn the chicken pieces over and cook for a few minutes.

How To Prepare

1. Preheat the oven to 200 degrees Celsius.
2. Mix the drumsticks with all the spices and oil and marinate for an hour.
3. Heat oil in a grill pan.
4. Fry the marinated chicken drumsticks at high heat.
5. Then, wrap them in an aluminum foil and place them in the oven.
6. Bake for 22 minutes and serve hot.