Kolhapuri Chicken Curry - Tambda rassa

This is my first try on making this exotic and delicious chicken. Since I am a vegetarian I cannot tell you how it tasted but, after seeing a huge reaction (WOW!) and a big smile on my hubby's face I can tell you it should have tasted heavenly, he finished it in a single take!!!

Ingredients:

For Gravy

1 big Onion sliced
1 Tomato diced
4 tbsp Oil
1 tsp Cumin Seeds
1 tbsp Coriander seeds
2 tbsp Sesame seeds
1 tbsp Poppy seeds (Gasagasalu)
2 tbsp minced Garlic
Whole Garam masala spices (Bay leaf, Green Cardamom, 2-3 Cloves, 1/2 inch Cinnamon)
1/2 tsp Garam masala powder
3 tbsp dry shredded Coconut
2 tbsp red chili powder (or to taste) or degi mirch or kashmiri mirch powder
Salt to  taste
Cilantro/coriander leafs for garnishing

Ingredients for Marination
1 lb Chicken drumsticks/ leg pieces
1/2 tsp Turmeric powder
1 tbsp Ginger Garlic paste
1 tbsp Lemon Juice


Method:

Marination:
Remove skin and any extra fat from the drum sticks. Wash them well and drain them. Make deep cuts on either side of the thigh so that the marination will be able to pierce in. Prepare the marination mixture with the above mentioned marination ingredients and rub it on all sides on chicken and keep to marinate for 30 min.

Preparation of Masala:
Heat 1/2tbsp of oil in a pan and add cumin seeds, whole garam spices, coriander seeds, sesame seeds, poppy seeds, chopped garlic one by one and cook till spices start to change its color. Add dry grated coconut, sliced onion and cook till onion turn light brown color.
Later when the mixture is ready, turn off the stove and let it cool down. Add this mixture along with tomatoes to blender and grind to make smooth paste by adding some water.

Curry:
Heat 4tbsp of oil in a pan and add ground masala paste, red chilli powder, garam masala and mix well. Cook it for five min. Add marinated chicken pieces, mix well, add water to desired consistency, cover and cook till the chicken gets tender. Finally garnish with cilantro/coriander leafs.

Hot and spicy Kolapuri Chicken Curry is ready to serve!

Natu kodi koora-Chicken curry in Village style

My grand mother used to prepare this curry specially for my dad. Natu kodi means " Village Chicken" in English. Compared to the broiler this chicken has the unique and strong flavor. When you make this curry smell of it will reach all the houses at your street. She used to prepare this curry in mud pots and they are known as "Matti Kundalu" in our regional language Telugu. The curry cooked in these pots makes this curry even more flavorful. This curry is specially prepared in the villages for "Sankrathi". Sankrathi is the Harvest festival celebrated in some parts of India. During this festival, women in the house will make a very colorful rangoli in front of their house, men will fly kites and in villages "Kodi pandam" means "Chicken Fights" and "Edla Pandalu" means " Bullock Races". And lots and lots of food varities.

CLICK HERE TO VIEW CALORIE CHART

Though I cannot find the Natu Kodi here, I made the curry in the same style of my grand mother with the chicken available in my near by market.

Method:
Chicken Drum sticks or Chicken with bones- 2.5lb or 1.13KG
Grind 1tbsp of dry roasted Corianded seeds+ 1/2tbsp of cumin seeds dry roasted + 2 tbsp of dry coconut dry roasted+ 2pods of Garlic
Garam Masla-1/4tbsp
Ginger garlic paste-1 and 1/2 tbsp
Salt to taste
Turmeric-1/4tbsp
Red chili powder-1tbsp or to taste
Yogurt/curd-2tbsp
Tomatoes finely chopped-1 cup
oil-4tbsp
Green chili - finely chopped
Onion-1/2cup Finley chopped
Coriander/cilantro leaves Finley chopped

Method:
Clean the chicken by trimming extra fat and removing skin. Make deep cuts on all sides of the chicken drum sticks if you are using them. If you are using whole chicken cut it in to medium size pieces, wash it and keep it aside. Heat 4tbsp of oil in pot/thick bottom non stick pan. Add onion and green chili and saute them till they are nice and transparent. Then add turmeric, ginger garlic paste, coriander seeds grind mixture, garam masala, red chili powder and mix well. Cook till the raw smell of ginger garlic paste goes away. Now add in al the chicken and mix well. Add 1cup of water and mix well. Cook this mixture under high flame for 10min and medium flame for 10 min while stirring in between. Then add tomatoes, yogurt and salt. Mix well and cook under medium flame till all chicken is well cooked. Check for taste and adjust it. If it is too spicy then add 2tbsp of lemon jucie. Finally garnish with cilantro and serve hot with bagara/pulav/rice/roti. Hope you like my recipe. If you are making this curry in a mud pot after turning off the flame the curry will still cook for about 5min because of the heat inside the pot, so you better take out the curry immediately in to serving bowl.

Enjoy natu kodi koora. I got my compliments from my hubby, now its your turn this curry and receive compliments from your loved ones and please do come back to my blog and leave a comment.

Punjabi style chicken potato curry

Yesterday I was browsing for chicken recipes and I found this yummy chicken recipe. This is really awesome and I made it with little variation that is I just added methi leaves to the curry. Methi leaves a good for health and aloo methi combination rocks. Punjab is one of the northern state in India. This curry style originated from that place so the name.

Ingredients
Chicken 1/2KG(i added  chicken thighs and 2 drumsticks)
Methi leaves- 1/2cup washed and chopped
Aloo/potato 1 big chopped to medium size cubes-
Onions chopped-1cup
tomato chopped-1/2cup
coconut powder-2tbsp
curd/yogurt-2tbsp
Ginger minced-1tbsp
garlic minced-1tbsp
garam masala-1/4tbsp
coriander powder-1tbsp
cumin powder-1tbsp
cumin seeds-1tbsp
oil-4tbs
red chili powder-1tbsp
green chili-1( jalapeno) sliced
Salt to taste
turmeric powder pinch
cilantro for garnishing

Method:
Remove extra fat from chicken and cut it to medium size pieces. Remove skin from drum sticks and make deep cuts. Wash them and allow water to drain completely. Now take a wide mouth skillet and heat oil in it. Add cumin seeds and when they start splattering add onions and green chili. when the onion turn tender add ginger, garlic, salt and turmeric and saute till raw flavor goes off. Then add Potatoes and mix well. cook by closing the vessel for 2min and keep sauteing in between. Then add coriander powder, cumin powder, curd, coconut powder and 1/2cup water and mix well. Let this cook under medium flame for 2min by closing the vessel. Now add chicken mix well and add more water if required and cook till chicken is completely cooked under medium flame. It takes about 15min to completely cook the chicken. When the chicken is done add methi leaves,and garam masala. Mix well and cook it under medium flame. Check for taste add salt if required, and also you can add water if you want more gravy like if you wish. After the curry is cooked garnish with cilantro and serve it. Goes well with bagara/ plain rice/chapati.

 Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit again.

Indian Spicy Chicken tomato curry

My hubby loves chicken however you cook. That's why I do not worry to make experiments with it. Lycopene in tomato is a good antioxidant. I love having tomatos rawin salads and I consider mixing them with other vegges while making curry.

Ingredients:

Chicken(Breast/ thighs)-4 pieces

Chopped onions-----1/2cup

Tomato puree- 1 cup

chopped ciliantro---2t.s

Cumin seeds--------Few

Coriander seeds--1tbsp

Garlic cloves-3

Garam masala------1/4ts

Dry coconut powder--2ts

Turmeric------------Pinch

Salt-----------------To taste

Chilli powder------1/2t.s

Procedure:

1. Take chicken cut it into medium size cubes by removing extra fat and wash it.

2. take a pan heat it add oil.

3. add cumin seeds, after they splutter add onions and little bit of salt which aids to cook onions faster.

4. after the onions are half cooked add gingergarlic paste and turmeric and cook it until raw flavor of garlic goes away.

5. add chicken and cook it untill 80% done by stirring it in constant intervals.

6.Now take a mixe jar and add tomtoes chopped, coconut powder, roasted coriander seeds, roasted cumin seeds and garlic cloves and grind it in to a fine paste.

7. Add this paste, red chili powder, salt and garam masala powder to the chicken and mix well.

8. cook for 10 min in simmer by adding water if you want gravy.

9. After the curry is cooked garnish with ciliantro and serve it...goes well with bagara/ plain rice/chapati.

Please like my blog and leave your comments.thnq:)

Chicken Pakodi

Chicken is my hubby's all time favorite. He will be ready with fork in hand as soon as I prepare any kind of dish with it. If you observe, there are nearly 15 kinds of chicken recipe varieties I have posted so far in my blog. This evening snack is very filling for those who are hungry. It will be a good food for the one one who return from school or office. 

Ingredients:
Chicken cleaned and chopped to medium size cubes-1/4KG
Oil for deep fry
egg 1
pepper powder-1tbsp
salt to taste
red chili powder-1/2tbsp
Aginamoto-1/tbsp
Ginger garlic paste-1tbsp
Green chili-3 in number
Corn flour-1tbsp
Ginger grated-1tbsp
Garlic minced-1tbsp
cilantro/coriander and onions for garnishinglemon juice for extra flavor

Method

Take chicken , remove extra fat or skin and cut it to equal pieces. Wash it and make sure that you squeeze out all the water from the chicken. Mix egg, pepper powder, salt,ginger garlic paste,garlic, ginger,cilantro, aginamoto, corn flour and chicken and deep fry the marinated chicken pieces. Now heat oil in a pan that is enough for deep fry. Then add 5-8 chicken pieces and let them fry under medium flame. Do not fry them under high flame, as the inner part remains raw. So, always cook under medium flame. Now take them on to the kitchen towel, which helps in removal of extra oil. Squeeze some lemon juice on the pieces and serve hot. You can serve with onions etc.,

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

Methi(Fenu greek leaf) Chicken

Few days back I have been to Indian grocery store and brought this frozen methi leaves. I love methi paratha, that is the reason why I brought them. This leafy vegetable is considered as the very healthy one. When it is added to chicken it imparts very different and delicious flavor to it. My hubby loved it. I hope you will enjoy it too! coming to recipe

Ingredients:Chicken----------------1/2KG
Methi/menthem koora/fenu greek leaves-20 springs-washed and cut
Whole garam masala spices- clove2, cardamom-2, cinnamon stick-1 inch)
Garlic minced-2 cloves
Sesame seeds-1/2tbsp
2 large onions chopped
Coconut milk-2 tbsp
chopped cilantro (Coriander/ Kothimera)---1 small bunch(20 springs)- washed and chopped
Cumin seeds--------1tbspCumin powder------1tbsp
Coriander powder--1tbsp
Garam masala------1/4tbsp
Dry coconut powder--2tbsp
Turmeric------------1/4tbsp
Salt-----------------To taste
Chili powder------1/2tbsp

Yogurt/curd-100grams 

Procedure:

1. Take chicken cut it into medium size cubes by removing extra fat and wash it.

2. Take a pan heat it add oil. Add whole garam masala spices and saute till they are done.

3. Add cumin seeds, after they splutter add onions and little bit of salt which aids to cook onions faster.

4. After the onions are half cooked add gingergarlic paste and turmeric and cook it until raw flavor of garlic            

5. Add chicken & garlic and cook it untill 80% done by stirring it in constant intervals. Do not cover with lid. Let the water that are naturally present in chicken evaporate.

6. Add Methi leaves, sesame seeds (nuvvulu),vred chilli powder, cumin powder, coriander powder,Coconut milk, salt, dry coconut powder, curd and garam masala. Mix well and cook it under medium flame.

9. After the curry is cooked garnish with ciliantro and serve it...goes well with bagara/ plain rice/chapati.

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

Veda's Chicken Curry

Me and my hubby have been to our friends place last weekend for a small get together. During our gathering we enjoyed yummy food made by my friends Ravali and Veda and I'm happy to share this chicken curry recipe made by one of my friend Veda. We all liked it and hope you like it too!!!!

Ingredients:

chicken - 1kg

oil - 4tbsp

shaijeera- 1/2 tbsp

Indian chillies - 5

cinnamon - 2 inch sticks

cardamom - 2

cloves - 3

onions -2 large

garam masala - 1/4 tbsp

turmeric - 1 teaspoon

dry coconut powder-3tbsp

chili powder- 1/2tbsp

ginger garlic paste- 2 tbsp

coriander powder

salt to taste

Method:
First Grind onions. Marinate chicken by mixing the Onion paste, garam masala, chili powder, coriander powder, ginger garlic paste, salt, 3 tablespoons of oil. let it stay for 15 mins. Heat oil and add shai jeera, curry leaves, chillies, cardamon, cinnamon, cloves, turmeric powder and wait until the shai jeera splatters. Then add chicken. Always cover the vessel while cooking chicken, this will make your chicken to cook fast and makes it to remain tender. It took about 15 minutes to cook the chicken, keep stirring the chicken in between. After the chicken is well cooked take the lid off and mix coconut powder. Let it cook until its raw flavor is gone. If you want it to be a fry then reduce the flame and fry it till it gets finely cooked. If you want to make a curry add 20-25ml water and cook it. If you want to make a chicken soup add some more water and boil until soup is thick. Finally garnish with little cilantro and serve with rice/roti.
Note: Curry in kadai( special type of vessel used in India) tastes much better than curry in non stick pan. So, I prefer using Kadai than a non stick pan.
Isn't it lovely version! Hope you all like this recipe, you can mail me your recipes if you want your recipes to be published in my blog. mail to foodblognews(at)gmail(dot)com.

(Recipe by Veda Priya Adavalli)

Hyderabadi Chicken Biryani

Being a Hyderabadi, I wonder how I forgot to post this recipe. This is my hubby's favorite dish. He will not wait for a second form the time it get's ready. He will not allow me to decorate the plate either, he is that much eager to have it. When ever he have this Biryani, he remembers his college days. He says the he used to have it thrice a week when he used to study his B.tech in Osmania Engineering college. He loves a special type of Hyderabadi biryani that is available in a hotel named Bavarchi and the biryani is called Bavarchi biryani. I think if a person is a non-vegetarian, I bet there will be no person in Hyderabad who have never tasted this. Now coming to recipe.

Ingredients: (Serves 4)
For marination:
1 Kg or 2.2lb chicken(boneless or with bones)

• 4 tablespoons vegetable oil ( I prefer soybean oil)


• 2 large onions, chopped longitudinally and fried to golden brown with little oil.


• 2 tablespoon of gingergarlic paste


• 1 tablespoon minced fresh ginger 


• 1 tablepoon chili powder(Depending on the heat you require, this gives mild heat)


• 1/2 teaspoon ground black pepper


• 1/2 tablespoon turmeric


• 1 tablespoon cumin powder


• 1 tablespoon coriander powder


• Salt to taste


• 2 tablespoons plain yogurt


• 1 cup chopped fresh mint leaves/pudina


• 1/2 cup coriander/ cilantro chopped


• 1 (2 inch) piece cinnamon stick


• 3 pounds boneless, skinless chicken pieces cut into chunks


• 4 pods cardamom


• 3 whole cloves


• 1 (1 inch) piece cinnamon stick


• 1 mace/Javithri


 2 large bay leaves 1 table spoon salt 1/4 table spoon black cumin seeds( optional) Lemon juice-1 tbsp

Vegetable oil-4tbsp

• For Rice:


• 3 cups(260ml) of Basmati rice 


• 2 1/2 tablespoons vegetable oil


• Salt to taste


• water for cooking


• 
  


• Method:


• Cut the chicken in to medium size pieces, remove extra fat and wash it. Squeeze out all water in the chicken and take it in a bowl. Now add all the marinating ingredients mentioned above into the chicken and mix well. Keep this mixture in a refrigerator for about 30min to 24hrs. During marination all the juices and spices will enter into the inner portions of the meat and gives it a nice flavor. The longer you keep for the best the biryani tastes. So, you can marinate the day before you cook for better taste or else you can just marinate for 30min if you need to cook fast. 


• 
  


• 
  

IN OVEN:

• Wash and cook the rice till they are 70% done, by adding salt to taste vegetable oil. When the rice is ready, filter water and keep rice aside. Now take a baking tray and line with silver foil, and arrange half of the chicken as a layer in the bottom and add rice on the top, next add the remaining chicken on the top of it, finally cover with remaining rice. In this way you prepare an alternate layers of chicken and rice where chicken is at the bottom. On top of it, you can just add fried onions, little pudina and coriander/cilantro and add some oil on top. cover tightly with silver foil.  Pre heat the oven at 350F and cook for 45-1hr. Check before you serve and cook for few more minutes if it is not done. 

In Cooker/ Vessel:

Wash and cook the rice till they are 70% done, by adding salt to taste vegetable oil. When the rice is ready, filter water and keep rice aside. Now take a cooker/vessel and line with silver foil, and arrange half of the chicken as a layer in the bottom and add rice on the top, next add the remaining chicken on the top of it, finally cover with remaining rice. In this way you prepare an alternate layers of chicken and rice where chicken is at the bottom. On top of it, you can just add fried onions, little pudina and coriander/cilantro and add some oil on top. cover tightly with lid. Cook under high flame for 5minutes, medium flame for 10 minutes and low flame for 30-40 minutes. Close the top of the cooker with some wheat flour but do not keep whistle on  it. And if you cook it in a vessel apply wheat dough on sides of the lid and seal it tightly with lid.


Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

Chicken 65 & Happy friendship day wishes to all bloggywood foodies!!!!

I learnt some traditional dishes from my mother, but not very good at it. After my marriage, I came to USA last November and started cooking on my own. If I were in India my mother or mother-in-law would have helped me, but here I have to learn on my own(that's so sad!!!!!). First I used to follow youtube video's by vahchef and now I'm able to cook on my own. I love the way how he explains and explores the dish. He is always ready,  right from history of the dish under lime light to share with us. Thank you vahchef for your yummy recipes. So, now how this dish got it's name is a big question mark for every one, out of several myth's vahchef reviled the original story behind the name of the recipe. This chicken 65 originated in a military canteen in Tamilnadu(one of the state in south India) and this recipe used to be the 65th item in the menu list and every one used to order it as "chicken 65". That was a lovely story, now coming to the recipe.

Ingredients:
Chicken cleaned and chopped to medium size cubes-1/4KG
Oil for deep fry
egg 1
pepper powder-1tbsp
salt to taste
red chili powder-1/2tbsp
Aginamoto-1/tbsp
Ginger garlic paste-1tbsp
Green chili-3 in number
Corn flour-1tbsp
curry leafs-1 spring
Ginger grated-1tbsp
Garlic minced-1tbsp
cilantro/coriander and onions for garnishing
lemon juice for extra flavor

Directions:
Mix egg, pepper powder, little salt,ginger garlic paste, aginamoto, corn flour and chicken and deep fry the marinated chicken pieces. Keep them aside. Now take a pan and heat 2tbsp of oil and add ginger, garlic saute until raw flavor goes away, add green chili and saute it till they are completely done, then add some red color if you wish. (to prepare red color take 2tbsp of water and add 1/4pinch of color and dissolve well). Then add salt and red chili powder and mix well, cook for few minutes under simmer. Now the chicken 65 is ready to serve with lemon juice & onions.

Hope you all like my recipe...plz follow my blog and visit again :)

Chicken fry- Dry chicken curry Andhra pradesh Style

Andhra Pradesh is one of the state in south India, the hot issue in this region is fight for separate state "Telangana".  Considering fight of separate Telangana fight in AP, some readers have commented asking me to post on the name of Telangana Chicken Curry not Andhra. So, I have decided to neither post on Andhra/ Telangana I'll just post Andhra pradesh chicken fry. Few days back when I posted Chicken curry with coconut milk, Ramya requested me the recipe of Andhra chicken fry. Thank you Ramya for asking this delicious recipe. I'm a vegetarian but my hubby is big fan of chicken. Every time I'll make chicken curry for him, this time I remembered Ramya's request and made this delicious dry curry for him, he just enjoyed it. The sesame seeds add extra flavor to this dish. Coming to recipe.

Ingredients:
Chicken----------------1/2KG
Whole garam masala spices- clove2, cardamom-2, cinnamon stick-1 inch)
Garlic minced-2 cloves
Sesame seeds-1/2tbsp
2 large onions chopped
Coconut milk-2 tbsp
chopped cilantro (Coriander/ Kothimera)---1 small bunch(20 springs)- washed and chopped
Cumin seeds--------1tbspCumin powder------1tbsp
Coriander powder--1tbsp
Garam masala------1/4tbsp
Dry coconut powder--2tbsp
Turmeric------------1/4tbsp
Salt-----------------To taste
Chili powder------1/2tbsp

Yogurt/curd-100grams 

Procedure:

1. Take chicken cut it into medium size cubes by removing extra fat and wash it.

2. Take a pan heat it add oil. Add whole garam masala spices and saute till they are done.

3. Add cumin seeds, after they splutter add onions and little bit of salt which aids to cook onions faster.

4. After the onions are half cooked add gingergarlic paste and turmeric and cook it until raw flavor of garlic            

5. Add chicken & garlic and cook it untill 80% done by stirring it in constant intervals. Do not cover with lid. Let the water that are naturally present in chicken evaporate.

6. Add sesame seeds (nuvvulu),red chilli powder, cumin powder, coriander powder,Coconut milk, salt, dry coconut powder, curd and garam masala. Mix well and cook it under medium flame.

9. After the curry is cooked garnish with ciliantro and serve it...goes well with bagara/ plain rice/chapati.

Hope you like my recipe. Plz come back again:)

Chicken- Coconut milk Curry

Ingredients:
Chicken----------------1/2KG
Chopped onions-----1/4cupCoconut milk-2cups
Tomato-----------------1big
chopped ciliantro---2t.s
Cumin seeds--------Few
Cumin powder------1ts
Coriander powder--1ts
Garam masala------1/4ts
Dry coconut powder--2ts
Turmeric------------Pinch
Salt-----------------To taste
Chilli powder------1/2t.s

Procedure:

1. Take chicken cut it into medium size cubes by removing extra fat and wash it.

2. Take a pan heat it add oil.

3. Add cumin seeds, after they splutter add onions and little bit of salt which aids to cook onions faster.

4. After the onions are half cooked add gingergarlic paste and turmeric and cook it until raw flavor of garlic            

    goes away.

5. Add chicken and cook it untill 80% done by stirring it in constant intervals.

6. Now add chopped tomatos and coconut powder and cook it until tomatos are completely cooked.

7. Add red chilli powder, cumin powder, coriander powder,Coconut milk, salt and garam masala.

8. cook for 5 min in simmer by adding coconut milk if you want gravy.

9. After the curry is cooked garnish with ciliantro and serve it...goes well with bagara/ plain rice/chapati.

Hope you like my recipe.

Turkey curry recipe - In Indian Style

Turkey is very simple and easy recipe to cook, as it is available in grounded form. Before marriage my hubby said that he used to get this turkey very often, because it is easy to cook and tastes almost like a normal chicken. He say's that it is the quick and easy recipe for a lazy bachelor's. But he used to prepare in a different way, I prepared it in my own version he liked it a lot. 

Ingredients:
chili powder---1tscoriander powder--1& 1/2ts

Cumin powder- 1 & 1/2ts

Til/Sesame/nuvvulu- 2ts dry roasted

gasagasalu/white poppy seeds-1ts(kus khus)

poppy seeds

Dry coconut powder-2ts

Whole garam masala (Cloves 4 + Cinnamon stick 1big + cardamom 3)

Ginger garlic paste-2ts
Salt to taste

Onions chopped half cup

tomato puree-1/2 cup

Olive oil/ vegetable oil-3ts

Masala preparation:

• Roast Whole garam masala (Cloves 4 + Cinnamon stick 1big + cardamom 3) in a fry pan.Take This roasted garam masala in a grinder jar along with 2ts of coriander powder + cumin powder+ 3ts of til/sesame/nuvvulu + Coconut powder 1ts and grind the mixture to a fine powder.

DIrections

• Remove turkey from freezer, and let it come down to room temperature.
• Now take a pan and heat 3-4 ts of butter/ ghee/ olive oil/ vegetable oil and add sajeera/black cumin and saute it.
• Now add onions and saute till they are half cooked under medium flame.
• Add turmeric, ginger garlic paste and cook until raw flavor goes away.
• Add turkey and close the lid for few minutes, now open the lid and with the help of spatula/spoon smash the turkey to little pieces.
• Add little salt and cook by closing the pan  under medium flame. 
• Let this mixture cook for at least 30min under medium flame, by giving stirs for every 5min.
• when the turkey is completely cooked add tomato puree and cook till it's raw flavor vanishes.
• Add the prepared masala and mix well, adjust salt. Cook for few more minutes by closing the lid.
• Now the turkey is ready to serve. Do not add water, it will spoil the taste of turkey. 
• The curry is ready to serve. Enjoy this with Bagara/ white rice.