- 1.5 lbs chicken( chopped into small cubes )
- 3 tbsp butter
- salt (to taste)
- 1/4 tsp turmeric powder
- 1/2 tsp red chillies powder
- 1/4 cup cashew ( grounded smoothly )
- 1/4 cup almonds ( gronded smoothly)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1cups water
- 1 small onion finely chopped
- 3-4 cups tomatoes finely chopped
- small piece of sinamon stick
Heat 2 teaspoon butter in medium heat and fry onions and cinnamon sticks till onion turns transparent. Add turmeric, chilly, ginger and garlic paste, salt and a little water. Heat few more seconds with continuous stirring. Add tomatoes and heat few more seconds with continuous stirring. Add grounded cashew and almond paste and some more water to make it into a thick gravy. (Add more or less water while cooking to get according to your preference for consistency of gravy.) When the mixture starts to boil, add the chicken and cook until it is fully cooked. Before you take chicken off the heat, add rest of the butter over it. Servewith roits ( chapatis ) or rice.
Chicken Madras
- 3 chiken breasts chopped into bite size pieces
- 1 cup of curry masalla gravy
- 1 onion finely chopped
- 2 teaspoons chilli powder
- 2 teaspoons curry powde2
- 2 finely chopped cayenne chilli
- 4 cloves crushed garlic
- 2 inches ginger root grated
- 5 tablespoons vegetable oil
- about 4 tablespoons chopped coriander leaves
- 1 tablespoon whole corainder leaves
- 1 teaspoon garam masalla
Fry the onions until it turns out a little brown. Add garlic, ginger, and chili and stir fry on medium for a further 5 minutes. In the mean time make a paste of curry powder and chili powder with a little water. Pour the paste along with the onions and other ingredients, and stir fry it for about a minute. Add the chicken pieces and leave the skillet tightly sealed for about 2-3 minutes. Add half the Masalla Gravy and simmer it for 20 minutes or until the chicken is cooked. More gravy and water can be used if the curry starts to become too thick or dry. Add the chopped coriander leaves and cook it for about 2-3 minutes more. Serve the curry with whole coriander leaves sprinkled on the top. (serves 2)
Chicken 65
- 2 lbs chicken boneless thigh meat
- 2tbsp cornflour
- Salt (to taste)
- 1/2 tsp cumin seeds
- 1/2 tsp red chillies powder
- 1/2 tsp pepper powder
- 1/2 bunch coriander leaves ( finely chopped )
- 1 egg
- 4-5 curry leaves
- 4-5 green chillies
- 1 tsp garlic ( paste or finely chopped )
- 1/2 tsp ginger (paste or finely chopped )
- 2-3drops red color ( optional )
- Oil for frying
To make the fried chicken pieces:
Put chicken pieces in a bowl. Add salt, Ajinomoto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix altogether. Then add 1 egg and mix in completely (Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai, add chicken pieces and fry until lightly golden brown. Drain and remove on a paper towel.
To make the sauce:
Heat 2-3 tsp oil in a pan. Add cumin, add the chopped ginger and garlic and saute until fragrant. Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, ajnomoto, red color and mix altogether. Cook for a few minutes, add a little bit water and then add chicken to this paste and toss lightly. Garnish with coriander leaves and serve hot.
Chicken Tikka Masala
- 500g Boneless Chicken (cut into small cubes)
- 1/2 Medium Onions (225g)
- 10g Ginger
- 1 Medium Garlic Clove
- 3 Cherry Tomatoes
- 1/2 Small Green Pepper
- 11 tbsp Veg/Olive Oil
- 1/2 tsp Turmeric
- 6 tsp (40g) Masala Paste
- 3-4 Green Cardamons
- 2 Bay Leaves
- 40g Ground Almond Powder
- 7 tsp White Sugar
- 5 tbsp Natural Yoghurt
- 150ml Fresh Single Cream
- 2 Knobs of Butter or Ghee
- Fresh Coriander
To Make Puree:
Cut onion into 1/4's and tomatoes into 1/2's. Chop green pepper, peeled ginger, garlic cloves and a little coriander. Put the above mentioned ingredient in a small sauce pan together with 4 table spoon oil, ½ tea spoon turmeric, salt and mildly warm water (around 200/250 ml). Cover it with lid. Stir it occasionally for about 15-20 minutes and when cooked, put in a blender to make it a puree.
To Make Curry:
Heat 7 table spoons of oil and in a medium sauce pan and fry some cardamoms and bay leaves in it. Add the tikka masala paste and cook it continuously stirring it for a few seconds. Add the puree we prepared above and cook it for further 2-4 minutes. Close the lid and stir it occasionally. Add the chicken with a little warm water (around 100-125 ml). Close the lid and cook it on high heat for around 3-4 minutes stirring it occasionally. Add the yoghurt, sugar and the almond and cook it for additional 3-4 minutes, while the lid is closed and stirring it occasionally. Add the cream and bring it to boil and leave it to simmer for about 10-15 minutes. Stir it occasionally and depending on your preference put more water if you prefer more sauce, or cook it on high heat with lid semi opened if you prefer a thicker sauce. When you are done cooking it, add the butter or ghee and stir it and leave the curry to settle for about 10-15 minutes. Garnish it with a little cream on the top before serving it.
Tips: If you prefer a milder masala add a little more cream and sugar.
Shami/Seekh Kabab
Shami/Seekh Kabab
- 500g Minced Lamb
- 2 Eggs
- 7 tsp (65g) Shami/Sheek Kebab Paste Green Chilli to taste (optional)
- Small Onion (optional)
- Fresh Coriander finely chopped
Put the minced lamb in a bowl. If you are using the onions and/or chilies, chop it into fine small pieces and add it to the mince. Add the eggs and the shami/seekh kabab paste with some fresh coriander to the mince and mix it thoroughly. Leave it to marinate in a fridge for at least 6-8 hrs.
For Shami: Once marinated, make small patties of the content and shallow fry it turning it around until cooked.
For Seekh: Put the content around a skewer and grill, or cook it in a tadoor turning it around until cooked.
Garnish the shami/seekh kabab with fresh salad, lemon wedges and coriander. Serve it with mint tamarind yoghurt sauce.
Chicken Curry
- 1 tbsp. vegetable oil
- 1 medium onion, thinly sliced
- 1/4 teaspoon salt
- 2 teaspoons curry powder
- 1 can (12-14 ounces) unsweetened coconut milk
- 1 cup canned diced tomatoes
- 2 tablespoons tomato paste
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 cups packed fresh baby spinach
Heat the oil in a large skillet. Add the onion and salt and fry it until it turns golden brown. Stir it while u fry the onions as it takes about 5-7 minutes. Add the curry powder and cook it for sometime while u stir it frequently for about 2 minutes. Add in the coconut milk, tomatoes, and the tomato paste. Cook it for about 5 minutes or until the gravy is slightly thickened, while you stir it occasionally. Add the chicken to it and stir it well. Cook it for about 10 minutes or until the chicken is cooked. Stir in the spinach and cook it for about 3-4 minutes or until wilted, stirring occasionally. Add salt according to taste. Serve it with rice.
Egg Curry
- 6 hard boiled eggs
- 5 tbsps vegetable/ canola/ sunflower cooking oil
- 2 medium sized onion chopped finely
- 3 medium sized tomatoes chopped finely
- 2 green chillies
- 1 tsps garlic paste
- 2 tsps coriander powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- Chopped fresh coriander leaves to garnish
- 2 potatoes cut into cubes
Deep fry eggs and potato cubes, Set aside. Heat 2 table spoons of the oil in a deep pan. Add the onions and fry it until it turns golden brown. Add chopped tomatoes and green chilies and fry till tomatoes are soft. Add all the dry spices and the garlic paste. Mix it well and fry it until the oil begins to separate from the masala. Pour 2 cups of warm water and leave it to boil on medium heat. Add in the potatoes and eggs and cook it for another 10-15 mins on the medium flame. Garnish with finely chopped green coriander. Serve with hot rotis. P.S You can skip the potatoes if you don’t like them.
