Spicy Chicken in onion paste

All you chicken lovers....do try this.....

Ingredients

1 kg chicken pieces (medium)
2 large onions
1 cup water1/2 cup oil

For Chicken Marination:
curd 1 cup
lime juice 1 tea sp
salt acc. to taste
chilly pwd 1 tea sp
coriander pwd 2 tea sp
turmeric pwd 3/4 tea sp
garam masala 2 tea sp
chopped coriander leaves 1/2 cup
chopped mint leaves 2 tbs sp
giner garlic paste 1 table sp

Marination method:
Wash the chicken (cut into small size or medium size), slit it with a knife or just make holes into the chicken pieces with the help of fork so that the marination goes into the flesh.
Take a big dish, put the washed chicken, all the above ingredients, mix well and set aside for 1 hour atleast.
For Onion Paste:
2 large red onions
2 to 3 bay leaves
3 to 4 cardamoms

Method for the paste: Slice the onions into rounds the way we cut for salad, boil in just enough of water for the onions to get submerged along with bay leaves and cardamoms. Let it boil till the onions color changes to slight transparent. Sieve out excess water, let it cool and blend into thin paste in a blender.

Method
1)Take a heavy bottom non stick dish, heat oil add one or 2 small bay leaves, 2 cloves, 1 cardamom, 2 to 3 Cinnamon sticks. stir for 1 minute and then add the onion paste. keep stirring for a minute or so and then add 1/2 tea sp ginger garlic paste. Add a pinch of salt, chilly powder, turmeric powder, coriander powder and then stir.Let the onion cook till the oil separates, say around 3 to 4 min on medium flame.
2)When the oil separates from the onions, add the marinated chicken and stir for some time, let it cook for 10 to 15 min, keep on stirring in between and when the chicken is 3/4 th cooked, add a cup of water(optional if you want a bit of gravy otherwise no need of adding water). stir for sometime and then check for the salt. Garnish with coriander.

Masala Mutton Chops

Ingredients
Mutton chops - 1 kg
Curds - 250 ml
Onions - 1 cup chopped
Tomatoes - ½ cup chopped
Green chillies - 2 tsp chopped
Coriander leaves - 2 tbsp chopped
Red chillies - 3
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Pepper corns - 1/2 tsp
Cardamoms - 3
Cloves - 4
Cinnamon - 2 pieces
Ghee or oil - 3 tbsp
Salt - to taste

Method
Wash the chops and drain the water. Add curd and salt and marinate for 1 hr.Add onion, tomato and green chillies.Powder red chillies, coriander, cumin, pepper, cardamoms, cloves and cinnamon together and add to the chops.Add ghee or oil and ½ cup of water .Pressure cook for 15 minutes.Cool the cooker for 10 minutes and open the lid.Place the cooker back on fire and cook stirring till all the liquid is absorbed and ghee or oil floats on top. Serve with roti or parathas.