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

Tandoori Chicken

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Tandoori Chicken

Ingredients:

1 Chicken Skinless

1 cup Curd (Hung Curd)

¾ Tbsp Ginger Garlic Paste

1½ Tsp Garam Masala

2 Tsp Red Chilly Powder

¼ Tsp Pepper Powder

1½ Tsp Coriander Powder (dhaniya powder)

1 Tsp Jeera Powder (Cumin Powder)

1½ Tsp Chaat Masala                             

½ Tsp Turmeric (Haldi)

1 Tbsp Lemon Juice

2½ Tbsp Oil (preferably Mustard Oil)

¼ Tsp Tandoori Colour (Optional)

Salt to Taste

Method :

In a mixing bowl, add curd, ginger garlic paste, garam masala, red chilly powder, salt, turmeric,Jeera Powder,Chaat Masala, pepper powder, coriander powder and Colour. Add 1½  Tbsp Oil and lemon juice. Mix well. Consistency of the marinade should be thick, taste the marinade and adjust the salt and chilly powder as per your taste. Using a sharp knife, cut shallow incisions in the chicken pieces at about ½ -inch intervals. Apply the marinade to the chicken and Cover and set aside for at least 6 hours.

Preheat oven to 180C/350F. Line a tray with foil and place a wire rack on the tray. Remove chicken from the Marinade, shaking off excess Marinade, and place on the rack. Bake for 20 minutes, then slather on remaining Marinade (very generously), turn the chicken and slather Marinade on the other side. Bake for another 15 minutes. In between baste the chicken with Oil. Ones the chicken is cooked pierce a knife into the chicken to check if it is well-done. Restaurant style tandoori chicken is ready. Serve with onion and lemon wedges.

Paan Ladoo

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Paan Ladoo

Ingredients:

1 Cup condensed milk

½ Cup of desiccated coconut

a pinch of green cardamom (elaichi) powder

1 tsp Aniseeds

8 – 10 beetel leaves (paan)

a pinch of edible green colour

1 cup desiccated coconut for rolling

2 tbsp gulkand

1 tsp ghee for greasing

2 tbsp chopped dry fruits (cashew , pistachios , almonds)

Method :

In a pan, add Gulkand and the dry fruits and cook on slow flame till it binds together. Switch off the gas and keep it aside to cool. Roll the paan leaves together and finely chop them.Pour the condensed milk in heavy bottom pan. Add desiccated coconut to it and mix well. Cook the condensed milk and coconut mixture in the heavy bottom pan, on medium low flame. Stir the mixture continuously to avoid burning. Add the chopped paan leaves and a pinch of green food color and cardamom powder to it. Within 2 to 3 minutes, the mixture will start leaving the sides and come together as dough. Switch off the gas and let rest for 5 to 6 minutes. Grease your palms with ghee. Pinch a small portion of the mixture and make a depression with your thumb on it and place a bit of Gulkand and dryfruits mixture inside and roll between your hands into balls like ladoos. Roll the ladoos in desiccated coconut and keep aside.

Chicken Ghee Roast ( Kundapur Style)

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CHICKEN GHEE ROAST (KUNDAPUR STYLE)

Ingredients

For Marinate:

½ kg chicken (Curry Cut)

¼ cup Curd

½ tsp Turmeric powder

½ Lemon juice

¼ tsp Jaggery

8-10 Curry Leaves

3 tbsp Ghee

5-6 Red Chillies (Bedgi)

5-6 Black Pepper Corns

2-3 Cloves

¼ tsp Fenugreek Seeds

1 tbsp Coriander Seeds

½ tsp cumin Seeds

4-5 Garlic Pods

1 inch Tamarind Ball

1 tbsp Coriander Leaves (Finely chopped)

Salt to taste

Method:

Wash & clean the Chicken, marinate chicken in curd, salt, turmeric powder and lemon juice. Marinate for ½ hour .Meanwhile dry roast red chillies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds for 1-2 minutes. When cool grind along with tamarind and garlic to thick and fine paste. Add little water if required. Heat heavy bottom pan on medium heat and add 1 tbsp ghee, when ghee is hot add all the marinated chicken and cook till half done. Transfer the chicken to another vessel. To the same pan add remaining ghee and add the ground masala paste, fry for 5 to 7 minutes till the raw smell disappears and oil leaves the side of the masala. Now add the chicken & jaggery to the masala and cook till it’s well done.(add little water if required) Now add curry leaves and coriander leaves. Take off from heat and serve hot.

Prawns Gassi

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Prawns Gassi  

(Manglorean style Prawns curry)

Ingredients:

250 Gms Prawns (Deveined)

1 tsp Turmeric Powder

1 tsp Lime Juice

1 tsp Salt

For Curry Paste:

1 tbsp Coconut Oil

1 tbsp Coriander Seeds

1 pinch Fenugreek seeds

1 tsp Peppercorns

1 tsp Cumin seeds

4-5 Dried red chillies

½ Cup Grated Coconut

1 medium Onion (Sliced)

3-4 Garlic pods

1 Inch ball of Tamarind

For Curry:

1 tbsp Oil

8-10 Curry leaves

1 tbsp Ginger Juliennes

1-2 Green Chillies (Slit)

1 Onion (Finely chopped)

1 tsp Red Chilly Powder

Salt to taste

Method:

Marinate the prawns for 10 minutes with lime juice, turmeric and salt. In a pan heat 1 tbsp oil and sauté all ingredients (without Tamarind) meant for curry paste for 4-5 minutes on medium heat. Cool the mixture and grind to smooth paste (with Tamarind) using little water. Now in a heavy bottom pan heat 1 tbsp oil and sauté the chopped onion, when onion turn translucent add ginger, curry leaves and green chillies. Add red chilly powder and fry for a minute, add the ground paste and let it simmer. Add water to adjust the consistency and add the marinated prawns and salt. Brig the curry to a boil and serve with steam Rice. 

Butter Garlic Prawns

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BUTTER GARLIC PRAWNS

Ingredients:

250 gms Prawns

1 tsp Olive Oil

1 tbsp Butter

1 tbsp Garlic (Chopped)

½ tsp Ground Black Pepper

1 tbsp Fresh Parsley (Chopped)

Salt as per taste

Method:

In a wok or a large pan heat Olive oil and butter. Add garlic and sauté for a minute, now add the prawns and stir well. Stir fry until the prawns are pink (about 4-5 minutes).Season with salt and freshly ground black pepper and sprinkle the chopped parsley over it. Serve at once.

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.