Ingredients

1. Chicken-medium sized pieces- 400 to 500 gms
2. Onion-sliced- 1.5 cups(2 medium sized)
3. Green chilies-cut vertically- 2 nos(or according to taste)
4. Curry leaves- 2 sprigs
5. Ginger-finely chopped- 1 tsp
6. Garlic-finely chopped- 1 tsp
7. Kashmiri chili powder- 1 tbsp(see notes)
8. Turmeric powder- 1/2 tsp
9. Coriander powder- 3/4 tbsp
10. Garam masala powder- 3/4 tsp
11. Water- 1/4 cup
12. Potato-cubed- 3/4 cup( one medium sized)
13. Thin coconut milk- 1.5 cups
14. Thick coconut milk- 1/2 cup
15. Salt- to taste
16. Oil- as required

Directions

• Heat oil in a pan and add onion,green chilies,curry leaves.ginger and garlic.Saute until onion turns golden brown ,over a medium low flame.
• Reduce the flame to low and add kashmiri chili powder,turmeric powder,coriander powder, garam masala powder and 1/4 cup water.Cook for about 3 to 4 minutes,stirring continuously until masala starts to leaves the sides of the pan.
• Add potato and mix well.Cook for a minute or two.
• Add chicken pieces and saute for few minutes..
• Add thin coconut milk ,salt and mix well.Cover and cook till the chicken is done and gravy turns thick.
• Add thick coconut milk and simmer for few minutes.Serve with appam ,chapathi or rice.

NOTES

• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 1.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• If you require more gravy add sufficient quantity of hot water  while adding the thin coconut milk to the curry.

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Ingredients

1. Chicken-(medium sized pieces)- 500 gms
2. Onion-sliced- 1/2 cup(one medium sized)
3. Curry leaves- 2 sprigs
4. Oil- as required

For Masala paste

1. Kashmiri chili powder- 2 tsp( or to taste)
2. Coriander powder- 1 tsp
3. Turmeric powder- 1/4 tsp
4. Fennel seeds- 3/4 to 1 tsp
5. Black pepper corns- 1/2 to 1 tsp
6. Green chilies- 1 or 2 nos( according to taste)
7. Ginger- 1 inch piece
8. Garlic- 3 to 4 large cloves
9. Vinegar- 1 tsp
10. Water- as required
11. Salt- to taste

Directions

• In a blender,combine together all the ingredients listed under 'For masala paste' and blend to form a smooth paste.
• Rub this onto the chicken pieces and refrigerate for about 1 hour.
• In a heavy bottomed pan cover and cook the marinated chicken until it is 3/4 th done.Keep aside
• Heat oil in a pan( use oil just enough to shallow fry the chicken pieces) and add the cooked chicken pieces , sliced onion and curry leaves,fry until it turns golden brown,carefully turning once or twice in between.
• Add more curry leaves if required.

Serve with rice or chapathi.

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Ingredients
2 tablespoons ground cumin
1 tsp tumeric (optional - mostly for colour)
1 tbsp curry powder (I used a medium hot curry powder)
1.5 teaspoons salt 
1/2 tsp coriander
2 teaspoons garlic powder
1 teaspoon cayenne powder
2 tablespoons vegetable oil - more for the grill
4 tablespoons red wine vinegar
2 limes, juiced
1.5 cups regular or nonfat greek yogurt
boneless, skinless chicken thighs (but any cut works - thighs are hard to screw up though) - about 10 large, 12 medium or 16 small thighs)
3 tablespoons cilantro, chopped
3 tablespoons chives, chopped

What to do

• Mix spices together in a medium bowl. 
• Heat the oil in a skillet over low-medium heat.
• Stir in the spices and heat until they bubble and become fragrant (30- 60 seconds). Note: You heat the spices because who knows how long your spices have been sitting there - heating them coaxes them back to life, back to reality... and it makes your kitchen smell fantastic!)
• Return the spice mix to the bowl and stir in the vinegar, lime juice and yogourt.
• Add the chicken and toss to coat evenly. Let them sit 1-12 hours (I usually throw them in the fridge in a zip lock overnight).
• Grill on medium-high-ish heat - 5 to 6 minutes per side for large thighs, 4 to 5 minutes per side for medium and small thighs. 
• Move chicken to a platter and let rest for about 5 minutes (this is important before it lets the juices redistribute through the meat).
• Sprinkle with cilantro and chives before serving.

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