Tandoori Chicken

Ingredients

• Chicken legs - 2
• Lemon juice - 1 tbsp
• Salt to taste
• Onion - 1
• A piece of Ginger
• A few cloves of Garlic
• Green chilli - 1
• Garam masala powder - 1 1/2 tsp
• Curd/Yogurt - 1 cup
• Food color - 1/4 tsp

Method:

1. They key to the tandoori is marination, Make slits on the chicken pieces with a knife. First step marination is with Lemon juice & salt. Mix it, once salt is dissolved pour it on the chicken pieces. Make sure you rub it into the slits too.
2. Let the chicken marinate for about 20 minutes.
3. Grind the onion, ginger, garlic and green chilli together in a mixer into a thick paste by adding little curd/yogurt.
4. To the ground paste add curd/yogurt, garam masala powder & food color. Mix it well.
5. Marinate the chicken pieces properly with this mixture. Make sure you rub it completely in all the slits.
6. Let the chicken pieces marinate for about 6 hours or overnight.
7. If you don't have Oven we can pan fry it with a little oil or grill it in an oven at 180 degree for 10 minutes. Flip the chicken leg piece & grill it for another 10 minutes.
8. Your tandoori chicken is ready to be served. Enjoy with green chutney and lemon wedges.

(Ventuno Home Cooking)

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Chicken Biriyani (Tamilnadu style)

Ingredients

• Basmati Rice-2 cups
• Water - 3 Cups
• Onion - 1 large thinly sliced
• Tomatoes - 2
• Green chillies-4
• Ginger garlic paste-2tbsp
• Oil-3 tbsp
• Required Salt

To Marinate Chicken

• Chicken
• Curd - 1/2 cup
• Required salt
• Mint leaves - Chopped
• Coriander leaves - Chopped
• Red chilli Powder-3tsp
• Coriander powder - 2 tsp
• Garam masala - 1 1/2 tsp
• Cumin Powder - 1 tsp
• Pepper Powder - 1 tsp

To Temper

• Bayleaves - 2
• Cinnamon - 2 inch
• Star anise - 2
• Cloves - 8
• Cardamom - 5
• Mace - 1
• Black Stone Flower - 1

Cuisine: Indian Cooking time: 60 mins Serving: 6 people

Directions

wash and soak the rice before you start the preparation(minimum 30 minutes).

Marinate the chicken:In a bowl ,add chicken pieces,chilly powder,turmeric powder,coriander powder,garam masala powder,cumin powder,required salt,pepper powder,chopped mint,chopped coriander leaves and curd.Mix them well and allow the chicken to marinate minimum 1 to 2 hrs.

In a Pressure Cooker / Large pan, Add Oil and once it become hot ,add the spices Bayleaves ,Cinnamon sticks,cloves,star anise,Black Stone Flower,Cardamom and Mace.Saute for a minute

Add Green chillies and saute

Add Ginger Garlic paste and saute until the raw smell of ginger garlic goes.

Add the sliced Onions and saute until they become soft.

Add Chopped Tomato Pieces and soft until they become soft and mushy.

To that ,Add the marinated chicken and allow it to cook.

Once the chicken got cooked,add water (for 1 cup rice,1 1/2 cup water) and allow it to boil.

Add the soaked Basmathi rice and close the lid .Keep it in medium heat.Allow the water to get absorbed well by the rice.Dont Put Whistle.

Once the water get absorbed well,Reduce the heat to low and close the lid and put whistle.Cook it for 10 mins and switch off the heat .Dont wait for the whistle to come.Just the 10 mins cooking in low heat is enough.

Our Delicious Chicken Biryani is ready.Serve it with Raita and Chicken Fry.

(via: ALLRECIPESHUB)

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Butter Chicken Curry

Ingredients 

• 4 tbsp plain yogurt
• 1 tbsp curry powder
• 2 tspn paprika
• 1 tspn salt
• 1 can (14.5 oz) tomatoes
• 2 1/2 tbsp butter
• 1 clove garlic, minced
• 1 piece ginger, minced
• 1 tbsp curry powder
• 1 bay leaf
• 2/5 cup heavy cream
• 1 tbsp sugar
• 1/2 tbsp salt
• cream
• parsley
• 1/2 pound chicken thigh
• Ingredients for Naan:
• flour
• 2/5 cup plain yogurt
• 1 tspn baking powder
• pinch of salt
• 1 tbsp olive oil

Method 

1. Cut off the skin from the chicken and discard. Cut into bite­sized pieces and put into a ziploc bag. Add in 4 tbsp plain yogurt, 1 tbsp curry powder, paprika and 1 tspn salt. Refrigerate for at least one hour.
2. Melt butter in a frying pan and saute the minced garlic and ginger until fragrant.
3. Add in 1 tbsp curry powder. Give it a quick mix, then add your canned tomatoes. Continue coking on high until boiling. Add the bay leaf and turn the heat down to low. Simmer for 5 minutes.
4. Add in your marinated chicken and cook for another 10 minutes or until chicken is fully cooked.
5. Add heavy cream, sugar and salt to taste. Simmer for 1­2 minutes. Serve with some cream and chopped parsley if desired.
6. To make the naan bread, combine flour, 2/5 cup plain yogurt, baking powder, a pinch of salt and olive oil. Knead until no longer sticky.
7. Place your dough onto a floured surface and cut into two. Mold the dough into an oblong shape.
8. Cook both sides in a frying pan over medium heat until outside is lightly brown.

(Via: tastemade.com)

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Beef Dry Fry (Pattichu Varathathu)

Ingredients

• 500gm beef (or any red meat)
• 2 small potatoes, diced
• 1 dsp + 1 tsp garlic cloves, chopped
• 1 tsp mustard seeds
• Salt, as required
• 2 dsp oil (any oil)
• ¼ tsp turmeric powder
• ½ tsp crushed pepper
• 2 dsp shallots, chopped fine
• 1 dsp ginger, chopped fine
• ½ tsp fennel seeds
• 2 pieces cinnamon
• 4 cloves
• 1 dsp chilli powder
• 1 dsp coriander powder
• 1 dsp vinegar
• Water, as required

Preparation

Grind together, turmeric powder, cinnamon, cloves, fennel seeds, coriander powder, chilli powder, pepper powder and 1 tsp garlic together to a fine paste
Put the washed, cleaned and chopped beef in a pan
Add the ground masala to it, washing out the mixer
Add the finely sliced ginger and salt
Pour the vinegar and blend all of it well with the meat
Add a cup of water and put a steel lid over it. Light the stove and keep on medium flame
Pour water over the lid and let it cook
In a while, all the water would have evaporated off the lid
Open, and add diced potatoes
Add sliced garlic as well
Close and keep for a while in medium flame for the potatoes to cook
In another pan, pour oil and splutter mustard seeds
Add sliced shallots and saute well
Put the meat mixture into it and blend well
Delicious beef fry with potatoes is ready to be relished

by Mrs K M Mathew

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Beef Clear Soup

Ingredients

• 1 dsp butter
• 2 dsp sliced onion
• ¼ kg beef
• Salt as required
• ½ tsp pepper crushed
• 3 cups boiling water
• 1 shell and white of egg
• 2 slices of bread, cut into small cubes and fried in butter

Preparation

In a pressure cooker, heat the butter
Fry the sliced onion until they turn golden brown in colour
Add the beef to it
Sprinkle some salt
Add crushed pepper
Pour in some water and let it cook
Once cooked thoroughly, strain the soup through a wet cloth
Squeeze out the excess into the cup
Add the shell of the egg
Whisk the egg white and add it to the soup
Keep it to boil, and once it boils over, take off the flame
Remove the scum from the top
Strain it once again
Boil the soup once again
Pass it over to a cup adding a few bread croutons

(Mrs K. M Mathew)

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Chicken Korma

Ingredients:

• Chicken – 1 whole, made into pieces after being deboned
• Onions – 2, chopped
• Turmeric powder – 1 tsp
• Coriander seeds powder – 1 tsp
• Red chilli powder – 1 tsp
• Ginger – 1 inch piece, chopped
• Garlic – 8, minced
• Curd – 1 cup, fresh
• Garam masala – 1/2 tsp
• Almonds – 5, chopped
• Cashew nuts – 10, chopped
• Lemon juice – a dash
• Coriander leaves – for garnishing
• Water – 2 cups
• Ghee – 3 tbsp
• Salt as per taste

Method:

1. Add the chicken pieces with turmeric and salt in the curd after it is whipped sufficiently. Let the mixture set for about half an hour.
2. Now, heat the ghee and add the onions, garlic and ginger till they turn to a light brown colour.
3. Once that is done, add the red chilli powder and the coriander and allow the mixture to simmer for some more time.
4. To this add the chicken mixture and let it fry for another 5 minutes. You should also add around two cups of water so that the chicken does not stick.
5. Cover the chicken and allow it to cool till tender. You must wait to see that all the water has been absorbed and the dish is dry.
6. Finally, add the garam masala and salt.
7. To garnish, add all the dry fruits and the coriander leaves to the prepared dish.
  Shahi chicken korma is ready

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Chicken Kabab

Ingredients:

• 250 gms chicken
• 1 tbsp curd
• 2 tbsp cornflour
• 1 inch ginger paste
• 1 tsp green chillies paste
• 8 cloves garlic paste
• 1 tbsp vinegar
• 1 tsp black pepper
• 2 cups ghee
• Salt to taste

Method:

1. Dilute the cornflour in 1 cup of water and keep the mixture aside.
2. Clean the chicken in normal running water and cut into medium size chunks.
3. Marinate with salt, black pepper and vinegar for about 15 minutes.
4. Add cornflour mixture, curd, ginger, garlic and green chillies.
5. Mix well and add 1 tbsp ghee.
6. Cover and refrigerate for about 8-10 hours.
7. Melt the remaining ghee in a pan.
8. Slowly add the pieces of chicken on high flame.
9. Fry until chicken pieces turn into golden brown in color.
10. Fry all the pieces of chicken until done.
11. Serve hot with chutney and salad.

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Stuffed mussels

Ingredients

• 8-10 mussels, washed and scraped clean

For the Stuffing

• A bowl of parboiled rice soaked in hot water for 3-4 hours and drained
• 1 cup scraped coconut
• 1 tbsp chopped shallots
• 1 tsp fennel seeds powdered
• 1 tsp jeera powdered

To make the marinade

• 2 tbsp chilli powder
• ½ tsp turmeric powder
• ¼ tsp garam masala
• Salt as required

Preparation

Mix all the ingredients for making the stuffing. Grind to a smooth thick paste for a dough-like consistency and keep aside
With a knife, carefully open each mussel halfway taking care not to separate the sides. Drain the water inside
Stuff the mussels with the prepared rice paste neatly
Put them in a traditional steamer, and steam cook for about 45 minutes
After some time, take off the lid and check if they are cooked
Once done, take them out, pass over to a plate and keep aside for a while to cool off
Once the mussels have cooled, remove the shell carefully
The flesh inside the mussels would stick to the steamed rice dough. Take off the shell without cutting through the stuffing
Mix in a little water to the ingredients listed to make the marinade and make a paste
Roll each mussel in this masala in such a way that the paste covers it from all sides
Marinate the mussels in the ground masala for 15-30 minutes
Heat a pan
Pour enough oil to fry the mussels (vegetable oil or coconut oil)
When the oil is hot, drop the marinated mussels one after the other in it
Cook with the lid partially closed so that there isn't much spluttering
Take care to fry them in medium flame
Drain them and pass over to a paper towel
There is your Kallumakkaya nirachathu or stuffed mussels

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Egg Kebab

Ingredients

200gm boneless mutton
200gm onion, sliced
70gm split Bengal gram, cooked
3 eggs boiled and cut into four parts each
4-5 green chillies
½ tsp ginger crushed
½ tsp garlic crushed
2 sprigs of curry leaves
1 tbsp coriander leaves, shredded
1 tsp chilli powder
1 tsp coriander powder
¼ tsp turmeric powder
¼ tsp garam masala
100gm rusk powdered
1 egg

Preparation

In a pressure cooker, put in the meat, chilli powder, coriander powder, turmeric powder, salt and water
Cook this for about 20 minutes or until you hear the whistle
Make sure the water dries away completely
Blend the meat to a smooth mix in a blender
Grind the split Bengal gram in a blender with a little water
Now, in a pan, pour 2 tbsp oil
Add the onion, green chillies, ginger, garlic, curry leaves, coriander leaves and salt
Saute them well
Add the ground mutton and garam masala
Add the ground Bengal gram paste
Let this mix cool
Make medium-sized balls out of the mix
Flatten them out in your palm
Place a piece of egg inside and cover up
Make oval sized kebabs
Beat an egg in a vessel
Dip the kebabs in the beaten egg and roll over rusk powder
Deep fry the kebabs
Crunchy and delicious egg kebabs are ready to serve

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Chilli Pepper Mutton Fry

Chilli Pepper Mutton Fry

Ingredients

250 g Mutton
Masala to grind (1 tbsp peeper, 4 lavang, 1 piece dalchini, 2 full garlic small piece of ginger, 1 onion fried , 4 green chillies, 1 bunch coriander leaves)
2-3 tsp grated coconut
1 onion, paste
1 tomato, turmeric,
2 tsp freshly ground pepper
salt to taste
20 green chilly long slits

Directions

Heat oil in cooker, add onion paste made up with 1 onion, stir it until it becomes brown. then add mutton pieces, 1 Tsp turmeric salt to taste, 1 tomato cut into small pieces. close the lid & pressure cook till it boils fully.

Take a kadai, heat 1 tsp of oil, add chopped long sliced onions ,20 green chilles long slits, fry it for 2 mins,

Add ground paste & again fry it for 2 mins, add boiled mutton to it mix it well

Then add freshly grounded (Coarse) pepper to it add small cup of water and let it boil for 2 mins

Continue simmering and stirring it until most water evaporates.

Serve with Parathas or Roti in main course or as appetizer

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Duck Mappas

Duck Mappas

Ingredients

1 kg duck pieces
1 cup finely minced onion
1/4 tsp black pepper
1 dsp finely minced ginger
2 tsp turmeric powder
2 pieces cinnamon
1 flower star anise
2 tsp coriander powder
1/2 tsp fennel seeds
5 green chillies, split
Salt to taste
2 cups coconut milk (thin)
1 cup coconut milk (thick)
1/4 cup coconut oil
1 dsp ghee
2 shallots
1 sprig curry leaves
1 tsp vinegar

Preparation

Grind coriander powder, cinnamon, star anise, fennel, turmeric powder and black pepper in a mixer

Heat frying pan and pour oil

Sauté large onion, ginger and green chillies

Add the ground spices

Add salt to taste

When done, add meat pieces and cook it well

Add vinegar

Add thin coconut milk

Close the container and cook well for 30 mins

When the meat is done, add thick coconut milk

In another frying pan, sauté finely minced shallots and curry leaves in ghee

When the shallots brown, add to mappas and serve

(by Mrs. K. M. Mathew)

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Chicken Chilli Curry

Chicken Chilli Curry

Ingredients

1 chicken cut to pieces
4 onion chopped
2 tomato chopped
1 tsp fennel
3 tbsp red chilli powder
1/2 tsp turmeric powder
1/4 cup coconut oil
1 tbsp garlic crushed
A few curry leaves
Salt to taste

Preparation

Pressure cook the chicken, onion, tomato, fennel, red chilli powder, turmeric powder all together with salt for two whistles and keep aside.
Heat the coconut oil in a frying pan and saute the garlic and curry leaves.
Pour the cooked masala from the cooker into the pan. Stir and cook till all the water is absorbed.
Serve hot.

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Popcorn Shrimps

Popcorn Shrimps

Ingredients

1 kg cleaned, de-viened shrimps
1 tsp black pepper
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp amchoor powder
1/2 cup cream
2 each eggs
1 cup flour
1/2 cup corn meal ground coarse
Oil to fry

Method

Marinate the shrimps with salt, pepper, cumin, red chilli, amchoor powder for about 10-15 minutes.

Whisk the eggs along with the cream.

Add the shrimps to the egg mix. Roll the shrimps in flour and corn meal.
Then fry crisp in hot oil.

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Roasted Chicken Cauliflower

Roasted Chicken Cauliflower

Ingredients

4 whole chicken legs
3 tbsp. extra virgin olive oil
4 cups cauliflower florets
12 cloves garlic, peeled and smashed

Directions

Preheat oven to 400F degrees (205C)
Pat chicken dry and season it
In large skillet, heat olive oil over high
Add chicken, skin side down and cook until browned (approx. 8min) then turn over and cook until browned (approx. 5min) and transfer it to a plate
Add cauliflower and garlic to skillet and cook until cauliflower begins to brown (approx. 5min)

Add the chicken and bake until chicken is cooked through (approx. 25min)

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Kosha Mangsho.....Mutton Curry In Bengali Style !

Kosha Mangsho is a typical Bengali dish cooked with yogurt ,almonds or fresh coconut. Its a mild lamb curry where mutton pieces are marinated in yogurt or mild spices and cooked in onion, tomato, or poppy seeds based gravy resulting in a rich thick curry preparation. Garnish of blanched almonds, fresh cream and fresh coriander leaves further enhances the flavor of this rich tasty gosht korma dish. Ingredients 2 tsp Cumin seeds 2 tsp Coriander seeds 1 tsp Peppercorns 2-3 Cloves 1-2 Bay leaves 2-3 whole dried red chillies 1 tsp Saffron threads 2 Black cardamom pods-cinnamon sticks 3 tbsp Hot milk 4 tbsp Ghee or clarified butter 1 big Onion, finely sliced 1 big Tomato, chopped 1 tbsp Fresh ginger paste 1 tbsp Fresh ginger paste 3-4 large Garlic cloves, minced 1 kg mutton, cut into-1/2-inch cubes 1 cup Fresh yogurt 1/4 cup Heavy cream (optional) 1 tsp Coriander powder 1 tsp Red Chili powder 1 tsp Cumin powder 4-5 Almonds, finely sliced   Method Put the mutton in a pan with half of the whole garam masala i.e. cinnamon, bay leaves, cardamoms, cloves and peppercorns. Cover with water, bring to a boil and then simmer for half an hour. Soak the saffron in hot milk. Heat the ghee or clarified butter in a large, shallow, heavy pan. Stir in the left over bay leaves, cloves, cinnamon along with whole red chilies. Then add sliced onions with little salt. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Mix the dry masala powders i.e red chili, coriander and cumin with ginger paste in a separate bowl by adding little water. Stir in the above paste of ginger and dry masala into the frying onions and cook, stirring, for about 2-3 minutes, or until the spices release their fragrance. Add the chopped tomato and cook the whole mixture on low heat for about 8-10 minutes. (If the mixture gets too dry, splash in a little water. ) Drain the meat and discard the whole spices. Keep the stock aside. Add meat to the frying masala. Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices.(If the mixture gets too dry, splash in a little water.) Turn the heat to medium. Start adding the yoghurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used. Turn the heat to low. (You can even use milk instead of yoghurt) Add the leftover stock and bring to a boil. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, add salt and little sugar to taste. Stir the cream and cook until the sauce is thick. Stir in the saffron milk and heat thoroughly. Fry the almonds in a little oil until golden brown. Serve the lamb hot garnished with the almonds

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Simple Mexican Lasagna

Simple Mexican Lasagna

INGREDIENTS

1 lb lean ground beef
olive oil, to drizzle in pan
½ small yellow onion, grated or finely chopped
2 tsp smoked paprika
1 tsp cumin
1 Tbsp chili powder
1 tsp kosher salt
½ tsp black pepper
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1½ cups frozen sweet corn
1 (4 oz) can fire roasted diced green chiles
1 (10 oz) can enchilada sauce
12 8” large flour tortillas
12 oz Mexican cheese blend
6 oz can sliced olives, drained
2 scallions, finely chopped
2 Tbsp chopped cilantro

DIRECTIONS

Preheat oven to 425°F.
In a large skillet, over medium high heat, drizzle olive oil. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
Smooth ⅓ of the enchilada sauce over the bottom of a medium size baking pan (about 8x11). Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth ⅓ of the enchilada sauce over tortillas. Sprinkle ½ of the cheese on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro. Serve and enjoy!

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Arabic Chicken Shawarma

Arabic Chicken Shawarma

Ingredients

For the Marinade
2 lb. boneless, skinless chicken breasts (about 4 large breasts)
¼ c. extra virgin olive oil
2 tsp. cumin
2 tsp. paprika
1 tsp. allspice
1 tsp. turmeric
¼ tsp. garlic powder
¼ tsp. cinnamon
Pinch of cayenne
⅛ tsp. salt
⅛ tsp. black pepper
Nonstick cooking spray
To Finish
6 Tbsp. extra virgin olive oil, divided
½ tsp. cumin
½ tsp. paprika
¼ tsp. allspice
¼ tsp. turmeric

Instructions

Pour the ¼ cup of olive oil into a large plastic zipper bag. Add in the marinade spices, then seal the bag and shake to combine.
Cut the chicken breasts into sixths, then place the pieces into large plastic zipper bag. Seal the bag and use your hands to work the marinade into the chicken. Place the bag of chicken into the fridge to marinate 8 hours or overnight.
Preheat your oven to 400 degrees Fahrenheit, then prepare a baking sheet by lining it with foil and spraying it with nonstick cooking spray. Arrange the chicken pieces evenly on the baking sheet in a single layer.
Bake for 8 minutes, flip the chicken pieces over, then bake for another 8 minutes.
Remove the chicken from the oven and let sit until cool enough to touch. Slice the chicken into thin pieces using a sharp knife.
Heat 2 Tbsp. of the olive oil in a large skillet over medium-high heat.
While it is heating, mix the remaining spices together in a small bowl and set it near the stove.
Once the oil is hot, add one third of the cooked chicken into the pan along with one third of the spices next to the stove. Cook, stirring, until the spices are spread amongst the meat and the chicken is heated through (just a minute or two).
Repeat this process with the remaining oil, chicken, and spices so that it is cooked in three batches (or, if you have a really, really big pan you could do it all at once). Serve warm with Tabbouleh salad and pita bread.

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Chicken 65

Chicken 65

Ingredients

Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
Oil for deep frying
Yogurt - a little less than 1/2 cup (perugu/curd)
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/4 tsp

For Marinade:

Turmeric powder - large pinch
Red Chili powder - 1 tsp
Black pepper powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 1/2 tbsp
Salt to taste
To coat chicken that has been marinated:
Egg - 1
Cornflour - 1 1/2 tbsp
Rice flour - 1/2 tbsp


For Tempering
Cooking oil - 1/2 tbsp
Curry leaves - 1 sprg
Garlic - 2 cloves, minced (optional)
Ginger - 1/2", minced
Green chilies - 4-5, slit length wise

Method

Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.

In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.

Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.

Remove onto absorbent paper. Keep aside.

Repeat with rest of the chicken pieces.

Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.

Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.


Remove onto a serving plate. Garnish with coriander leaves.

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Butter Chicken

BUTTER CHICKEN

INGREDIENTS

1kg chicken (fillet or whole)
100g butter
1 onion chopped
1/2 can tomato puree
200ml plain yogurt
1tsp salt
1/2 teaspoon red chilli powder
1tsp dhana jeeroo powder
250ml fresh cream
1/4 teaspoon tumeric powder

METHOD

Marinate chicken in spices, tomato puree and yogurt for 1-2 hours.
Melt butter in pot, add chopped onions and fry until onions jus begin to change golden.
Add marinated chicken and cook until tender.
Once cooked, add fresh cream.
Decorate with dhania (coriander) and serve with parathas or roghni naan

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Chicken Pagoda

Chicken Pakoda  / Murgh Pakoda

Ingredients

Boneless chicken - 250 g
Gram flour - 200 g
Turmeric powder - a pinch
Lemon juice - 1 tbsp
Ginger garlic paste - 1 tbsp
Red chilly powder - 1 ½ tbsp
Garam masala powder - ½ tbsp Oil to fry
Salt to taste
Fresh curry and coriander leaves

Method

Make marinade with turmeric powder, lemon juice, ginger garlic paste and salt.

Marinate the chicken pieces for 30 mins.

Take a bowl and add gram flour, red chilly powder, garam masala powder, chopped curry and coriander leaves.

Add little water and make a thick batter.

Transfer the marinated chicken pieces to this batter and combine well.

Keep it aside for 5 mins.

Heat oil in a frying pan.

Drop small portions of the chicken with batter into hot oil.

Deep fry it , until it turns golden and crisp.



Serve hot with green chutney or tomato ketch up..

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