Ingredients:

2 cups of boiled and strained quinoa
2 onion (finely carved)
1 tomato  (sliced)
3 green chili (half cut)
1 tablespoon ginger garlic paste
1/4 cup mint leaves  (sliced)
1/4 cup coriander leaves (chopped)
1/2 cup fresh yogurt/curd (crushed)
1/2 tablespoon turmeric powder
1/2 tablespoon chili powder
Salt as per requirement

To Steep:

250 grams chicken
1/4 tablespoon garam masala powder
1/4 tablespoon ginger garlic paste
1 tablespoon yogurt/curd
1 tablespoon chilli powder
1 tablespoon coriander powder
1/2 tablespoon salt

To Heat:

3 tablespoon oil
4 clove
2 inch stick cinnamon
1 bay leaf
3 cardamoms
Directions:

Clean the chicken and remove the additional water. Steep it with the ingredients and shield it, keep that aside for minimum 30 minutes.

Heat oil in a vessel, add the tempering ingredients one by one then add onion, green chilli, mint leaves, coriander leaves, sprinkle little salt and heat for 1 to 2 minutes. Include ginger garlic paste and heat till the raw smell vanishes.

Then include tomato and heat till it turns soft and syrupy. And include the marinated chicken, chilli powder, turmeric powder and heat for additional 2 to 3 minutes.

Cover the vessel and cook it for 6 to 7 minutes or till the chicken gets 3/4th cooked. Include 1 cup yogurt/curd, 2 or 3 cups of water, needed salt and boil it. Once it starts boiling, sim the flame and cook for additional 3 minutes.

Coat with quinoa, toss and delight in. Serve with raitha and a piece of lime.

Ingredients:

½ c. dry white wine
2 tablespoon all-purpose flour
Kosher salt and pepper
4 medium carrots
2 stalk celery
1 onion
1½ lb. boneless, skinless chicken thighs
1 sheet frozen puff pastry
1 Egg
1 c. frozen peas
3 tbsp. fresh dill sprigs

Directions:

1. Whip the wine, flour, 1/2 cup water, and 1/2 tsp each salt and pepper together, in a sim flame.

2. Then add the carrots, celery, onion and chicken and toss to combine. Close the vessel and cook, until the chicken is cooked well, 6 to 7 hours on low or 4 to 5 hours on high.

3. Then, heat oven to 400°F. Slice the puff pastry into 8 rectangles and place on a parchment-lined baking sheet. Brush with the egg and bake until it becomes golden brown, approx. 20 to 25 minutes.

4. Gradually fold the peas and dill into the chicken and vegetables and close the vessel, for 3 minutes. Spoon into bowls, sprinkle with additional dill if desired, and top with the puff pastry.