Sunday Lunch- Fusion of Punjabi with south indian food

I like to experiment a lot and as now a days i am avoiding out and prepare something at my own which is tasty and appreciated by all, yesterday i tried making Tandorri chicken gravy with coriander dosa with tinch of curry leaves dry chutney.

For Tandoori Gravy:

For tandoori chicken marinate the chicken (250 gms) with the following, i tried with the ready made paste

100 gms cumin seeds

35 gms coriander seeds

20 gms cloves powder

5 pieces of 2" cinnamon sticks which should be made into powder

20 gms ginger powder- dried powder

20 gms garlic powder- dried powder

20 gms red chilli powder

20 gms turmeric powder

20 gms mace powder

20 gms salt

1 tsp orange food coloring (optional)

For Gravy: Medium size onion, one and half teaspoon of ginger garlic paste, tomato puree (3-4 teaspoon)

Marinate the mix in one medium size lime concentrate for half an hour and then fry them in 2 teaspoon of vegetable oil in pan.

After the chicken turns golden brown then in the same pan add one teaspoon of oil.

The oil when heats up add the gravy component and then add 1 and half tea spoon of coriander powder, half tea spoon of garam masala

Then add the chicken pieces and water according to your choice of gravy thickness and salt according to taste.

For Coriander dosa, just roast some corriander seeds (7-8 pieces) and crush them slightly and in the dosa batter which you usually make in home and add salt and curd according to taste and the tangy consistency of Dosa for two people

then while making the dosa's in the pan sprinkle the curry leave powder on the inner side of Dosa

Best Serve: Corriander dosa with tandoori chicken and mint chutney.