Chicken tikka masala with fagrant rice

Preperation Time  55 minutes (plus 12-24 hour marinade)

Content

Chicken 

Ingredients:

For the marinade

• 1 tbsp tikka masala curry paste
• 150gms Curd
• Chicken  Boneless 1/2kg 
• Salt
• Chilli Powder 1tsp

For the sauce

• 1 heaped tbsp tikka masala curry paste
• 1 onion, finely chopped
• 200ml coconut milk
• 1 tbsp curd
• Handful of coriander, chopped

For the fragrant rice

• 1/2kg basmati rice
• Pinch of salt
• 5 curry leaves
• ½ tsp black mustard seeds
• 1 cinnamon stick
• Pinch of saffron (optional)

Method:

1. To make the marinade, mix the curry paste,curd,chicken,salt,chilli powder together, cover and leave overnight in the fridge to absorb all the delicious flavours.

2. Preheat a conventional oven to 220ºC 

3. Wipe the marinade off the chicken and place, piece by piece, onto a baking tray. Bake for 10 minutes or until slightly charred, but not cooked through.

4. You are just trying to get some colour here because the chicken will finish cooking in the curry sauce. Set the tikka chicken aside while you make the sauce.

5. Heat the curry paste in a saucepan. Add the onion and sweat slowly over a low heat for five to eight minutes or until the onion is translucent and soft.

6. It is important to take the time to do this slowly because the onion will then release its natural sugars, producing a sweeter dish, but be careful not to do this over too high a heat because the curry paste will burn.

7. Add the passatta and coconut milk and bring to the boil. Turn down the heat and add the tikka chicken.

8. Cook over a low heat for five minutes or until the chicken is cooked through. Finish by stirring through the yoghurt and coriander.

9. To make the fragrant rice, add the rice, a pinch of salt and the aromatics to a pan and cover with enough water to come 1cm over the top of the rice.

10. Bring to the boil and simmer for eight minutes, covered.

11. The rice should have absorbed almost all of the water, but still be a bit wet.

12. Remove from

 the heat and leave to absorb the remaining water for 10 minutes, covered. Remove the cinnamon stick before serving with the curry.

Rogan Josh

Preperation Time  40 Minutes

Content
Mutton

Ingredients:

Mutton- 800gm cut into 1-1/2 inch pieces
Ghee- 1/2 cup
Asafoedtida - 1-1/4 tbsp
shah zeera- 1 tbsp
Cinnamon sticks -2
cloves -6-8
Rattan Jog- 4-6
Black peppercorn - 5-6
kashmiri mirch - 1 tbsp
salt to taste
onion - 4-5 big around 250 gms sliced dinely
yoghurt - 200 ml
corainder - 2 tbsp chopped

Procedure:

In a bowl , mix mutton , yoghurt ans salt then keep aside.
In a Heavy bottom pan heat ghee add shah zeera, cinnamon sticks , cloves cardmon, asafoetida,when it begins to crackel add onions and fry till golden brown add ginger garlic paste and fry for couple of minutes now add chilli powder and rattan jog and fry till oil appers on the sid eof the pan now add marinated lam and saute' until the meat is browned reduce the heat and add water and salt , cover and cook till the meat is tender and the gravy is thick in consistency. Garnish with chopped coriander and serve

Rattan jog is a type of bark which gives the dish a natural rich red food color .

Chicken 65

Preperation Time  35 Minutes

Content

Chicken

Ingredients : 

Chicken cut into cubes (use thigh pieces ½ kg)
Green chilies Big (4-5 cut into slits medium sizes)
Cumin seeds (zeera)
Coriander(half bunch)
Egg-1
Red Chili powder
Curry Leaves ( kariyapak)
Salt
Cumin powder
Ginger/ garlic paste
Ajinomoto salt
Red color
Chilly garlic sauce
Corn flour
Chopped ginger/garlic
Black pepper powder

Procedure:

Take a chicken in a bowl add some salt
Little bit Ajinomoto salt then add little ginger garlic paste
The add ½ tsp pepper powder,1 tbsp corn flour mix it properly by using ur hand
Then add Egg and mix it properly and fry the chicken in hot oil till it is golden brown

Gravy /sauce:

Add some oil to frying or hot pan then add
½ tsp cumin seeds then add ½ tsp chopped ginger then
½ tbsp chopped garlic fry this for 2 mins then add chopped slits of green chilli
Then curry leves ,then add 2 tbsp of chilly garlic sauce and then little pepper powder, Little cumin pwd ,
½ tsp red chilly powder ,little salt, then add little ginger/garlic paste fry this for 2-3 mins
Add little red color and little waterto it then add the fried chicken to the cooked gravy and cook for 3-5 mins At last sprinkle some lemon juice on the chicken that’s it u r chicken 65 is ready to eat
Garnish it with some Curry Leaves and Green Chillies

Butter Chicken (Makhni Chicken)

Preperation Time  30 Minutes

Content

Chicken 

Ingredients : 

Chicken cut into cubes or strips (use thigh pieces 1 kg)

Green chilies Big (4-5 cut into slits medium sizes)

Cumin seeds (zeera)

Coriander(half bunch)

Salt

Ginger/ garlic paste

Red color

Corainder powder

Tomato chopped (1/2 kg)

onion chopped (4 big ones)

Cashews-15

Almonds-15

kasturi methi

tomato ketchup

Procedure: 

1. Cut chicken into small cubes or big strips what ever shape you want to make then add 1 tsp ginger/garlic paste ,1/2 tsp redchilli powder then little coriander powder some salt ,then in a frying pan add some oil and fry chicken till golden brown , then remove the chicken and keep it a side.
2. In the same pan and left oil add cumin seeds , little bit of kasturi methi(if available) and then chopped onions then add 1/2 tsp ginger/garlic paste add little water so that you can remove the sticky masala from pan now add 5-6 green chilli ,chopped tomotos , cashews ,almonds ,1 tsp red chilli powder little corainder powder and cook on slow flame for some time till the tomatos get soft , now take the cooked gravy into a blender and blend it .
3. In the same pan add 2-3 Tbsp of butter and and add the blended paste to it and add littel water so that the gravy should not be thick add little bit of red color,add half cup cream and 2 spoons of tomato ketchup and cook it for 5-6 mins now taste it if require add salt then add the cooked chicken to the cooked garvy and cook for 5-6 mins thats it your butter chicken is ready to serve
4. For garnish add some coriander leaves on top and some boiled cashews .

Chicken fry

Preperation Time  20 Minutes

Content

Chicken

Ingredients:

Chicken-1Kg
Red Chili powder-2tbsp
Turmeric powder-1/2tsp
Garam masala 1 ½ tbsp
Oil-1/2cup
Limejuice-1 ½ tbsp
Curd-1 cup
Green chilli-6 slit
Curry leaves-1 Bunch
Salt to taste

Procedure:

1. Marinate cleaned chicken with chilli powd, turmeric powd, garam masala, limejuice, salt, and curd for at least 2-3hrs.
2. Heat oil in a pan add curry leaves, green chilli & then add the chicken. 
3. Cover the pan with lid & cook on medium flame till the meat is tender. Then remove the lid & fry well till there is no moisture left.
4. Your chicken is ready to eat now.

Creamy Almond Chicken

Preperation Time  20 Minutes

Content


Chicken

Ingredients:

Chicken Breast bone less– 500 gms
Ginger-Garlic paste – 1 tbsp
Salt – to taste
Red chilli powder – 1 1/2 tsp
Almonds – 1/2 cup
Oil – 3 tbsp
Cumin seeds – 1 tsp
Garam Masala – 1 tsp
Cream – 1 cup

Procedure:

1. Wash and cut the chicken breasts
2. Mix the chicken pieces with ginger-garlic paste, salt and red chilli powder. Let it marinate for about 1-3 hours at room temperature.
3. Add 1/2 cup water to almonds and grind it to a smooth paste.
4. Pour oil in a heavy bottomed pan at medium heat. Once the oil gets warm, add zeera and let it splutter.Lower the heat and add the marinated chicken with all its juices. Stir well and let it cook for 5 minutes.
5. Add a cup of water to it and let the chicken cook, covered, till it is tender. Keep stirring it occasionally. You can add more water if the gravy dries up before the chicken gets soft.
6. Add the almond paste and cream and mix it well. Adjust the salt and red chilli powder according to tastes. Cover and let it cook, stirring only to avoid it getting stuck to the bottom of the pan. Serve it hot.

Mirchi Ka Salan / Side Dish for Biryani

Preperation Time  20 Minutes

Contents
Green Vegetables

Ingredients
Ten large sized fat green chillies
Mustard seeds: Half a teaspoon
Kalonji: Half a teaspoon(optional)
Fresh cream: One tablespoon
Tamarind juice: Four tablespoon
Ginger and garlic paste: One tablespoon
Jeera powder: One teaspoon
Dhaniya

Method:
1.Bring salted water to boil. As the water starts boiling, put the washed, slightly slit chillies marinated for an hour in salt and mustard oil in it and cook for two minutes. Take out. 

2.In a kadai heat refined oil and sprinkle mustard seeds and kalonji

3.Add ginger and garlic paste saute for 5min then add tamarind juice.When it boil add jeera powder .

4.Keep boiling for 10min  and then add dhaniya.

5.Done.. Serve it by adding cream.

Another Way:
______________________

Ingredients:

Sesame(Tilh) -50 gms
Peanuts - 50 gms
coconut powder -50 gms
Big mirchi: 1/4 kg
Onion-2-3 big thin slices
Ginger garlic paste -2 tsp
Red chilli powder- 1 tsp
Tumeric-1/4 tsp
salt to taste
Dhanya powder-1 tsp
Zeera powder-1 tsp
Oil -1 cup
cumin 1 tsp
mustard 1/2 tsp
methi seeds 1/8 tsp
kalonji- 1 tsp(optional)
tamarind- around1/2 cup pulp ,you can increase or reduce the quantity as per your taste
curry leaves-2
Corainder -1/2 cup chopped

Method:

1. Slit and take out the seeds of the chillies then Heat oil in a wok and half fry the chillies take it out and keep aside
2. Cut the onion into thin slices and fry in oil till it gets slight golden brown in color, take it out and keep aside .
3. In dry frying pan roast sesame, peanuts,coconut powder care full with cocomut pwd it gets burnt quickly and grind sesame,coconut, peanuts in a mixer, also grind the fried onions 
4. Now in a pot heat oil,you can use up the oil that you used to fry onion and chillies.
5.  when the oil is hot enough, put cumin,mustard, methi seeds, kalonji seeds when it you see the change of color for cumin sees put the grounded masala(coconut,peanut,sesame,onion paste), ginger garlic paste,haldi, chilly powder, salt, and fry for this you need more oil because the masala will stick keep stirring masala well, you can see the color will change to goldenish color and and oil begins too ooze from the sides of the gravy 
6.  you have keep stirring it beacuse if it is not done properly you well get raw flavor of coconut and peanut ,so fry well now squeeze the tamarind pulp and put the juice in the ccoking masala , then put the curry leaves and chopped oriander it starts boiling put dhanya powder, zeera powder, and the fried chillies .cover the pot and cook on low flame stirring frequently till the gravy thickens and the oil separates.

Chicken Hazarvi

Preperation Time  30 Minutes

Contents
Chicken

Ingredients
8 pieces of chicken breasts (boneless)
2 tblspns of ginger paste
2 tblspns of garlic paste
1 tspn of white pepper powder
Salt as per taste
1/2 cup of cheese grated
4 green chillies
1/4 tspn of mace powder
1/4 tspn of nutmeg powder
2 tblspns of chopped coriander leaves
1 egg
3/4 cup of fresh cream
Butter for basting

Method:

1. Cut chicken breasts into two-inch cubes. Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and keep aside.
2. Mash the cheese to make it into a smooth paste. Add Finely chopped green chillies, mace powder, nutmeg powder, coriander leaves and salt.
3. Add egg and mix well. Add chicken to the cheese mixture. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.
4. Put chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured.
5. Apply a little butter for basting and cook for another two minutes till chicken is fully cooked.

Malai Kofta

Preperation Time  45 Minutes

Contents

Potatoes

For the Kofta:

1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas

For the gravy:

2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts
 

Method

1. Boil the potatoes till tender.
2. Peel, mash and add salt to taste.
3. Keep aside.
4. Mix all the other ingredients for the kofta into a paste.
5. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
6. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
7. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
8. Add the pureed tomatoes and the masala powders.
9. Add the sugar and the ground peanuts.
10. The gravy will begin to thicken.
11. You can also add some malai to thicken it some more.
12. Mix in some water if necessary.
13. When the gravy comes to a boil, add the koftas.
14. Heat through and serve the malai kofta                                                                                            Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy 

Nargisi Kofta

Preperation Time  45 Minutes

Contents:
Eggs,Chicken

Ingredients: 

• 4 Eggs (boiled)
• 300 gms Chicken (minced)
• 100 gms Besan
• 6 Green chillies
• 6 tsp Ginger garlic paste
• 1 tsp Coriander (chopped)
• 1 Onion (chopped)
• 1 tsp Cumin seeds
• 200 gms Cream
• 100 ml Milk
• 75 gms Cashew nuts
• 2 tsp Pepper powder
• 3 tsp Onion paste
• 2 Cinnamons
• 4 Cloves
• 4 Cardamoms
• Oil for frying
• 4 tbsp Ghee
• Salt to taste

Method:

1. Add green chillies, grated ginger, chopped coriander, onion, cumin seeds and salt to the Besan. Add minced chicken and mix it well.Prepare dough for this mixture by adding water.
2. Make balls from this mixture. Flatten the balls and put egg in the centre.Heat the oil and fry these balls. Kofta is ready.
3. Heat the ghee in a pan. Add cinnamons, cardamoms, ginger garlic paste, onion paste and tomato puree.Stir it well and fry for 5 minutes. 
4. Now add pepper powder and turmeric powder. Fry till oil is separated. Mix cream, milk and water. Heat the mixture over low heat for 20 minutes. 
5. Gravy for kofta is ready.
6. Add koftas in gravy. Cook for 20 minutes. 
7. Nargisi Kofta is ready.

Kadhai Gosht

Preperation Time  45 Minutes

Contents
Mutton

Ingredients
500 gms .. boneless mutton - cut into thin strips
1 cup .. thick dahi(curd)
2 tsp .. Garlic paste
2 tbsp .. Lemon juice
2 tsp .. garam masala
1 tsp .. chilli powder
1 tsp .. Dhania powder(coriander)
1 tsp .. zeera powder(cumin)
2 tsp .. kasoori methi
2 tbsp .. tomato puree
3 tbsp .. oil
4 whole dry .. red chillies
salt to taste
Ginger matchsticks & coriander leaves to garnish


Recipe
1. Marinate the mutton strips in the Dahi, Garlic paste, salt, lemon juice and garam masala for 2 hours

2. Heat oil in a kadhai and the whole dry red chillies. After a minute add the mutton with the marinade.

3. Stir fry over heat for 10-15 minutes and add the tomato puree, dhania powder and kasoori methi.

4. Cover and simmer until mutton is tender.

5. Garnish with Ginger matchsticks and coriander leaves and serve hot from the kadhai. 

Kheema Kofta

Preperation Time  30 Minutes

Contents
Mutton

Ingredients
For the Gravy :
Onions, finely chopped3 nos
Tomatoes 3 nos
Chili powder 2 tsp
Coriander powder 2 1/2 tsp
Turmeric powder1/4 tsp
Ginger-garlic paste1 tsp
Cloves3 nos
Cardamoms (black)2 nos
Bay leaves2 nos
Cummin seeds 1 tsp
Green chilies, finely chopped 4-5 nos
Coriander leaves, finely chopped 1 tbsp
Water to make the gravy
Oil 5-6 tbsp
SaltTo Taste


Method:

For the Koftas :

1.Wash the mince and squeeze out the water and finely chop the coriander leaves and green chilies.

2.Mix all the ingredients together, make medium sized koftas and keep aside.

For the Gravy :

1.Finely chop the onions and the green chilies and fry them with the cummin seeds, bay leaves and ginger-garlic paste till golden.

2.Grind the tomatoes, cardamoms, cloves and the powdered masalas together, add this mixture and salt to the onions and continue frying on a low flame.

3.Immediately put the koftas into the gravy and wait till the koftas leave water and then only if required add more water and let the koftas cook on a low flame.

4.Once cooked, remove from heat and serve garnished with chopped coriander leaves. 

Chicken Kandhari Kofta

Preperation Time  30 Minutes

Contents
Chicken

Ingredients
500 gms of chicken mince
1 tspn of cinnamon powder
Salt to taste
3 tblspns of oil
1 cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
1 tspn of red chilli powder
1 cup of tomato puree
2/3 cup of cashewnut paste
1 tspn of garam masala powder
2 tblspns of pomegranate syrup
1 cup of fresh cream

Method:
1.Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.

2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Saute for a minute, then add coriander powder and red chilli powder.

3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.

4.Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream.

5.Serve with naan or parantha.

Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnuts, you can use cashewnut pieces (tukda).