Chicken Do Pyaza

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Chicken Do Pyaza
Ingredients:
500 gms Chicken (curry cut)
2 tbsp Ghee
3 Onions, finely chopped
1 ½ tbsp Ginger Garlic paste
1 cup Tomato puree
½ cup Yogurt, beaten
½ tsp Turmeric powder
2 tsp Red chilli powder
1 tsp Garam masala powder
1 Green chillies, slit
1 cup Onion Petals
1 tbsp Kasuri Methi
Coriander leaves, for garnish
Salt to taste

 

Method:

Wash & clean the Chicken. In a bowl, marinade chicken pieces with 1 tbsp of ginger garlic paste and salt. Set aside for 15 mins. In a pan heat ghee and add chopped onions, Sauté over high heat until golden brown. Now add ½ tbsp ginger garlic paste and tomato puree and sauté over medium heat till the ghee separates. Now Add turmeric powder, red chilly powder and curd and sauté over medium heat for couple of minutes. Add the marinated chicken and stir everything together. Now add ½ cup water and add salt as per taste. Cover with lid and cook the chicken over medium heat, Once the chicken gets half cooked, add garam masala powder, onion petals, green chilly and mix again. Cover with lid and cook further until the chicken is cooked. Remove the lid and sprinkle Kasuri methi and stir well. Garnish with fresh coriander leaves and serve hot with Roti or Paratha.

Murgh Makhani / Butter Chicken

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Butter Chicken

Murgh Makhani

Ingredients:

1 *Tandoori Chicken

6 Big Tomatoes (Diced)

1 Onions (Sliced)

2½ Tbsp Butter

1 Tsp Ginger Garlic Paste

1 Tsp Kasuri Methi

1 Tsp Garam Masala

7-8 Cashew Nuts

2 tsp Red chilli powder

1 tsp Ginger (finely chopped)

1 Green chilli (finely chopped)

1 Tsp Fresh Coriander Leaves

¼ tsp Turmeric

2½ Tbsp Fresh cream

¼ tsp Sugar

1 Tbsp Oil

Salt to taste

Method:

Soak the Cashew nuts in a cup of warm water for half an hour. Drain them and grind them into a smooth paste using required quantity of water. In a saucepan heat oil and add tomatoes and sliced onion. Sauté till the tomatoes become soft and onion turns translucent. Remove from heat and keep aside to cool. Blend the mixture to make a fine puree. Heat butter in a heavy bottom pan, add chopped ginger, green chillies, ginger garlic paste and sauté for few seconds. Now add turmeric and red chilly powder and tomato onion puree. Cover and cook for 10 -15 minutes on low heat. Now add cashew paste, garam masala powder, Salt and sugar. Stir and cook for 2 -3 minute. Now add the shredded boneless pieces of tandoori Chicken and kasuri methi. Give a nice stir and cook for a minute. Remove from heat and add fresh cream and finely chopped fresh coriander leaves. Serve Hot.

*Please refer Tandoori Chicken Recipe

Bachelors Chicken Recipe

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Bachelors Chicken Curry

Ingredients:

500 Gms Chicken (Curry Cut)

4-5 Onions (Sliced)

1 tbsp Ginger Garlic Paste

3 tbsp Curd (Beaten)

½ tsp Turmeric

2 tsp Red Chilly Powder

1 tsp Garam Masala

1 Inch Cinnamon [Dalchini]

2-3 Cloves [Lavang}

2-3 Black Peppercorns

1 Bay Leaf [Tej Patta]

1 Potato (Cut in 4)

3 tbsp Oil

2-3 Coriander Sprigs

Salt to Taste

Method:

Wash & drain the Chicken. Add ginger garlic paste, salt, chilly powder, garam masala and curd. Mix well and keep aside to marinate. In a pressure cooker heat oil and add cinnamon, bay leaf, black peppercorns and cloves. Sauté till they splutter and now add sliced onion. Sauté onion till it changes colour to light brown. Add turmeric powder and give it a stir. Add the marinated chicken and potatoes. Stir fry the chicken till it changes colour. Now add ½ cup water and pressure cook till 1 whistle and later simmer for 2-3 minutes on low flame. Once the chicken is cooked remove in a serving bowl and garnish with freshly chopped coriander leaves.

Bhindi Fry Punjabi Style

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Bhindi Fry Punjabi Style

(Okra Stir Fry)

Ingredients:

500 gms Bhindi[Okra]

1 Medium Onion (Chopped)

2 Medium Tomatoes (Chopped)

2-3 Pods of Garlic (Finely Chopped)

½ tsp Ginger (Chopped)

1 tsp Red Chilly Powder

¼ tsp Turmeric Powder[Haldi]

½ tsp Coriander Powder [Dhania]

½ tsp Cumin Powder [Jeera]

¼ tsp Garam Masala (Ready made)

¼ tsp Dry Mango Powder [Amchur]

1 tbsp Coriander Leaves (chopped)

4 tbsp Oil

Salt to Taste

Method:

Rinse the bhindi/okra well in water. Wipe with a kitchen towel to dry them. Remove the base and stalk while chopping the bhindi. Chop into ½ inch pieces. Heat 2 tbsp oil in a kadai/wok add the bhindi and sauté till they are completely cooked. Keep the sautéed bhindi aside. Add remaining oil to the same pan, to that add the chopped ginger & garlic and sauté for ½ a minute, now add chopped onions and fry till they become translucent. Add the chopped tomatoes and sauté till the tomatoes are soft and mushy. Add all the dry spice powders one by one. Stir well and sauté for a minute. Add the sautéed bhindi, salt and mix so that the onion-tomato masala coats the bhindi well. Cook for 2-3 minutes. Stir in between. Garnished with chopped coriander leaves and serve hot with chapattis or rotis.

Mutter Paneer Kofta Curry

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Mutter Paneer Kofta Curry

Ingredients:

1 Cup Mutter [Green Peas]

1 Green chilly

1 tsp Ginger Garlic Paste

1 tbsp Oil

2 Large Potatoes (boiled, peeled& mashed)

100 gm Fresh Paneer [Cottage Cheese] (Grated)

2 tbsp Corn Flour

1 tbsp Fresh Coriander leaves (finely chopped)

Oil for deep frying

Salt to taste

Method:

Boil the green peas and keep aside to cool. In a mixer jar add the green peas along with green chilly and grind them coarsely. Heat 1 tbsp of Oil in a fry pan. Add Ginger Garlic paste and sauté for a minute. Add the green pea’s mixture and salt as per taste, sauté the mixture for 2-3 minutes. Remove from heat and keep aside to cool. In a bowl add mashed potatoes, grated paneer, corn flour and salt as per taste. Knead well to make soft dough. Apply little oil to your palm and take a small portion of the dough and flatten it to make a cup shape. Take approximately 1 tsp of green pea’s mixture and add on the cup shape dough. Carefully close the cup shape and roll it between your palms to make a ball shape (kofta). Heat oil in a fry pan and fry all the koftas till they are golden in colour or done. Remove on paper towel to drain excess oil. For Gravy please refer Basic Makhani Gravy recipe.

While serving keep the koftas in a serving bowl and then pour the hot gravy on top. Garnish with fresh coriander leaves and serve immediately.

Bhuna Murg

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Bhuna Murgh

Ingredients:

1 kg Chicken Breast (cut in Medium pieces)

3 tsp Ginger garlic paste

1 tbsp White vinegar

1 tsp Red Chilly powder

1 tsp Kashmiri Red chilly powder

2 Onion (finely sliced)

½ cup Curd (hung)

½ tsp Garam masala

¼ tsp Mace & cardamom powder

Salt to taste

1 tbsp Oil

Oil for basting

Method:

Make slits in the chicken pieces to enable them to absorb the marinade well. Apply ginger garlic paste, vinegar, chilly powder and salt to taste to the chicken. Mix well and leave for 15 minutes. Sauté the onion in 1 tbsp of oil till it browns. Cool the brown onion and grind to a fine paste. Take the brown onion paste in a bowl and add the curd, Kashmiri red chilly powder, garam masala powder, mace cardamom powder and mix to a smooth paste. Marinate the chicken in this paste for 5-6 hours. Pre heat the oven to 250 C. Thread the chicken to skewers and roast at 180 C in oven, blasting with oil frequently. Roast till the chicken is cooked. Remove and serve hot.

भुना मुर्ग़

सामग्री:
1 किलो चिकन स्तन (मध्यम टुकड़ों में कटा)
3 छोटे चम्मच अदरक लहसुन का पेस्ट
1 बड़ा चम्मच सफेद सिरका
1 छोटा चम्मच लाल मिर्च पाउडर
1 छोटा चम्मच कश्मीरी लाल मिर्च पाउडर
2 प्याज (बारीक कटा हुआ)
½ कप दही (टंगा हुआ)
½ चम्मच गरम मसाला
¼ छोटा चम्मच जावित्री और इलायची की पाउडर
स्वाद के अनुसार नमक
1 बड़ा चम्मच तेल
बास्टिंग के लिए तेल

विधि:

चिकन के टुकड़े में चीरे लगाये इससे मैरिनेशन का मसाला चिकन के टुकड़ो में अच्छी तरह से सोख ले. चिकन के टुकड़ो को अदरक लहसुन का पेस्ट, सिरका, मिर्च पाउडर और स्वाद के अनुसार नमक लगाये. अच्छी तरह मिक्स कर ले और 15 मिनट के लिए अलग से रख दें. 1 बड़ा चम्मच तेल में प्याज को सुनहरा होने तक भून ले. भूना प्याज थंडा होने के बाद उसे अच्छी तरह पीस के उसकी बहुत महीन पेस्ट बनाये.एक कटोरी में ब्राउन प्याज की पेस्ट ले और उसमे दही, कश्मीरी लाल मिर्च पाउडर, गरम मसाला पाउडर, जावित्री और इलायची पाउडर डालें और एक चिकनी मिश्रण तैयार कर ले. 5-6 घंटे के लिए इस पेस्ट में चिकन को मैरिनेट करे.250 डिग्री पर ओवन को पूर्व गर्म करे.ओवन में 180 डिग्री पर कबाब की सीख़ पर चिकन के टुकड़ो को लगा कर सेंके. सेंकते हुये बीच बीच में चिकन को तेल लगाये (ब्लास्टिंग). चिकन को अच्छी तरह से सेंक कर पकाये. गरमा गरम परोसे.

Tandoori Pomfret

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Tandoori Pomfret

Ingredients:

1 Pomfret (medium)

1 tsp Lemon juice

2 tsp Yogurt

1 tsp Gram flour

1 tsp Kashmiri Red chilly powder

1 tsp Coriander powder

¼ tsp Cumin powder [jeera]

¼ tsp Turmeric powder

1 Pinch Carom Seeds [ajwain]

1 tsp Ginger garlic paste

¼ tsp Garam masala powder

3 Sprigs Coriander Leaves

Salt to taste

1 tsp Butter for basting

Method:

Make incisions on the pomfret and rub the salt and lemon juice all over. Set aside for 15 minutes. Mix together yogurt, red chilly powder, coriander powder, turmeric powder, carom seeds, cumin powder, garam masala powder, gram flour and ginger garlic paste. Rub the mixture over the fish and leave to marinate for about one hour in a refrigerator. Preheat the oven to 180ºC/350ºF. Thread the fish onto skewers and cook in the preheated oven or in a moderately hot tandoor for about eight to ten minutes. Baste with melted butter and cook for another three minutes. Garnish with coriander leaves and serve hot with lemon wedges. 

तंदूरी पॉम्फ्रेट

1 पॉम्फ्रेट (मध्यम)

1 छोटा चम्मच नींबू का रस

2 छोटे चम्मच दही

1 छोटा चम्मच बेसन

1 छोटा चम्मच कश्मीरी लाल मिर्च पाउडर

1 छोटा चम्मच धनिया पाउडर

¼ छोटा चम्मच जीरा पाउडर

¼ छोटा चम्मच हल्दी पाउडर

1 चुटकी अजवाइन

1 छोटा चम्मच अदरक लहसुन का पेस्ट

¼ छोटा चम्मच गरम मसाला पाउडर

3 टहनियों हरा धनिया

स्वाद के अनुसार नमक

बेस्टिंग के लिए 1 चम्मच मक्खन

विधि:

पॉम्फ्रेट पर चीरे लगाये और सब जगह उसपर नमक और नींबू का रस रगड़ें. 15 मिनट के लिए अलग सेट करें. दही, लाल मिर्च पाउडर, धनिया पाउडर, हल्दी पाउडर, अजवाइन, जीरा पाउडर, गरम मसाला पाउडर, बेसन और अदरक लहसुन का पेस्ट एक साथ मिलाएं. मछली के ऊपर मिश्रण रगड़ें और एक घंटे के लिए मैरिनेट करने के लिए छोड़ दें. 180 डिग्री सेल्सीयस /350 डिग्री फ़ारेनहाइट पर पहले से ओवन गरम कर ले. कबाब की सीख़ पर मछली को लगा कर ले और आठ से दस मिनट के लिए ओवन में या एक गरम तंदूर में पकाएं. मक्खन के साथ ब्रश करे और दुबारा तीन मिनट के लिए पकाएं. हरा धनिया और नींबू के तूकडों के साथ सजाये और गरमा गरम परोसें.