Chicken Kofta Curry

Ingredients:

For the koftas:

500 gm. Chicken mince
1 tsp. Ginger paste
1 tsp. Garlic paste
2 tbsp. Gram flour, roasted
½ tsp. Cumin powder
1- Black cardamom, powdered
½ tsp. Fennel powder
1 tsp. Garam masala powder
½ tsp. Black pepper powder

2 tbsp. Coriander leaves, finally chopped

Salt to taste

For the curry:

3 tbsp. Butter

1 tbsp. Oil
2- Bay leaves
4- Cloves
2- Green cardamoms

1 inch piece of Cinnamon
1- tsp. Black cumin seeds
1- tsp. Ginger paste
1- tsp. Garlic paste
1- Onion, grated
2 tsp. Red chili powder
¼ tsp. Turmeric powder
2 tsp. Coriander powder
4- Tomatoes,  pureed
4- cup- Chicken stock
Salt to taste
4 tbsp. Fresh cream

Method:
1. Mix well all the ingredients under kofta and divide this into 10-12 balls.

2. Heat the butter and oil in a heavy-bottomed pan and fry the bay leaves, cloves, green cardamom, cinnamon and black cumin till aromatic.

3. Add the ginger paste, garlic paste and the grated onions, fry for about 5 minutes or till the onions are golden brown.

4. Add all the spice powders and fry for a few seconds.

5. Add the pureed tomatoes and simmer for about 5 minutes.

6. Add the chicken stock and salt to taste, bring to a boil.

7. Add the chicken kofta balls one by one and shake the pan gently to stir (do not use a ladle to stir lest the koftas break). Cook over low heat for about 20 minutes or till the meat balls are cooked through and the curry thickens.

8. Put off the heat and stir in the fresh cream and serve.

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Butter Chicken

Ingredients:

1kg- Chicken
½ - cup Yogurt
50g- Almonds, soaked and peeled

6- Cashew nuts

2 tbsp. Coconut, grated
1 ½ tsp. Red chili powder
4- Cloves
¼ tsp. Cinnamon powder
1 tsp. Garam masala powder
4- Cardamom
1 tsp. Ginger, chopped
1 tsp. Garlic, chopped
2 small- Tomatoes, chopped
Salt to taste
75 gm. Butter
2 tbsp. Corn oil
2- Onions, sliced
¼ cup. Coriander leaves, chopped
4 tbsp. Fresh cream

Method:

1. Place the yogurt, almonds, Cashew nuts, coconut, red chili powder, cloves, cinnamon powder, garam masala powder, cardamom, ginger, garlic, 1 tomato and salt in a mixing bowl and blend together.

2. Put the chicken pieces into a bowl and pour over the yogurt mixture, mix well and set aside.

3. Heat oil in a medium pan.

4. Add the onions and fry until soft and light golden brawn in color.

5. Add 1 tomato and fry until soft and creamy.

6. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

7. Stir in about half of the coriander leaves, little water, butter and mix well.

8. Pour over the fresh cream and stir in well. Bring to the boil.

9. Garnish the butter chicken with the remaining chopped coriander leaves.

10. Serve with naan.

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Cashew nut Chicken Gravy

Recipe by Sameena Banu – Bangalore, India

January 15, 2013

Ingredients:
2 kg. Chicken
500 gm. Yogurt
100 gm. Cashew nut
500 gm. Onion
250 gm. Oil

2 tbsp. Ginger-Garlic paste
Salt to taste
4 tsp. Red chili powder
2 tsp. Turmeric powder
1 tsp. All spice powder
Coriander leaves for garnish

Method:

1. Firstly slice onion and fry it in a little oil till it become brown in color, then after it cools down, blend it in the mixer along with Yogurt and keep it aside.

2. Also make a dry paste of cashew nut and keep aside,

3. Fry chicken in little oil and keep aside, when all this are ready, now start cooking.

4. Take a pan and pour oil in it, add ginger-garlic paste and fry it.

5. Now add paste of onion, Red chili powder, turmeric powder, salt and all spice powder and fry till oil leaves the side of the pan.

6. Add chicken and pour little water in it and leave it till the chicken gets tender.

7. When chicken is half cooked add cashew nut paste and leave it to simmer for 10 minutes.

8. Now garnish it with coriander Leaves, your cashew nut chicken gravy is ready to serve. 

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Chicken Korma

Recipe by Kiran Khan – Islamabad, Pakistan

November 19, 2012

Ingredients:

2 kg- Chicken, skinless

500 gm. Yogurt

1 tbsp. Ginger paste

1 tbsp. Garlic paste

1 big- Onion, golden fried and crushed

2 tsp. Chili powder

Salt to taste

¼ tsp. Turmeric powder

1 tsp. Coriander powder

1 tbsp. Khashkhash/Poppy seeds

½ tsp. Kalonji/ Nigella seeds

5 Green chilies paste

4 tbsp. Oil

½ tsp. Cumin seeds

4- Whole green chilies

1 tbsp. Ginger Julienne

½ cup- Coriander leaves, chopped

Method:

1. In a bowl mix together yogurt, ginger paste, garlic paste, fried onion, chili powder, salt, turmeric powder, coriander powder, khashkhash, kalonji, green chili paste and 2 tbsp. oil.

2. Marinate chicken pieces with this yogurt mixture for about 4 hours.

3. Heat 2 tbsp. oil in a kadai/wok add cumin seeds.

4. Then add marinated chicken and fry for few minutes.

5. Add little water to it and cook until the oil comes out.

6. Add whole green chilies, julienne ginger and coriander leaves.

7. Close it with an air tight lid and put chicken korma in dum for few minutes.

8. Serve hot.

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Chicken Jalfrezi

Ingredients:

500 gm. Boneless chicken, cut in to cubes

1 tbsp. Coriander powder

¼ tsp. Turmeric powder

1 tsp. Cumin powder

1 tbsp. Red chili powder

1 tsp. Garam masala powder

½ tsp. Black pepper powder

Salt to taste

2 tbsp. Oil

1- Onion, sliced

1 tsp. Garlic, minced

1 tsp. Ginger, minced

2 tbsp. Butter

2 cup- Tomato puree

2 tbsp. Water

1 small- Tomato julienne

1- Green capsicum, cut into cubes

½ cup- Tomato ketchup

¼ cup- Coriander leaves, chopped

Method:

1. Marinate chicken with coriander powder, turmeric powder, cumin powder, red chili powder, garam masala powder, black pepper powder and salt; set aside.

2. Heat oil in a pan, add onion, garlic, ginger and fry until light brown.

3. Now put marinated chicken, butter and fry for 5 minutes.

4. Then add tomato puree, water mix well cover with lid and cook for 5-6 minutes.

5. Add julienne tomato, capsicum, ketchup and coriander leaves mix well and simmer it for 5-6 minutes.

6. Serve with white rice, naan or bread.

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Chicken Tikka Masala

Ingredients:

4- Chicken breasts, boneless, cut in to tikka pieces

1 tsp. Ginger, finely chopped

1 tsp. Garlic, finely chopped

1 tsp. Red chili powder

1/2 tsp. Black pepper powder

1 tsp. Garam masala powder

½ cup- Coriander leaves, chopped

1 tbsp. Lime juice

2 tbsp. Cooking oil

1- Onion, finely chopped

¼ cup- Tomato sauce

2- Red chilies

½ tsp. Turmeric powder

300 ml- Double Cream

1 tsp. Lemon juice

Salt to taste

Method:

1. Place the chicken breasts in a large bowl and mix with the ginger, garlic, red chili powder, salt, black pepper powder, garam masala powder, coriander leaves, lime juice and 1 tbsp. of the oil. Set aside.
2. Heat a heavy bottomed saucepan and add the chicken. Cook for 8-10 minutes until the chicken is brown on all sides.
3. Meanwhile, heat the remaining oil in a large frying pan and cook the onion and red chili for 5-6 minutes until golden brown.

4. Add the turmeric powder, tomato sauce and cook for one minute.

5. Stir in the cream and cook gently for a couple of minutes.
6. Add the chicken to the creamy sauce. Simmer for five minutes until the chicken is cooked through.

7. Check the seasoning, adding lemon juice to taste. Garnish with chopped coriander leaves.

8. Serve immediately with rice and naan.

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Kasuri Methi Chicken

Ingredients:
500 gm. Chicken

2- Onions, sliced
2- Tomatoes, chopped
4- Green chilies
¾ cup- Yogurt
1 tbsp. Ginger-Garlic paste
1 tsp. Chili powder
1 tsp. Garam masala powder
1 tsp. Coriander powder
1 tsp. Cumin powder
¼ tsp. Turmeric powder
2 tbsp. Oil
1 cup. Kasoori methi / Fenugreek leaves

¼ cup- Coriander leaves, chopped
1 tsp. Lemon juice

Salt to taste

Fried onion for garnish

Method:
1. Heat oil in a pan, add onions and soute till translucent.
2. Add the ginger-garlic paste and saute again for few minutes.
3. Add tomatoes and green chilies and cook until they are soft and mushy.
4. Add salt, all the spice powders and saute for another few minutes.
5. Add the yogurt and mix well.
6. Add the chicken pieces and cook until they are well cooked.

7. Add some water, so that the gravy doesn't become too thick.

8. After the chicken gets cooked, add the kasoori methi / fenugreek leaves, coriander leaves and cook for 4-5 minutes.
9. Add the lemon juice and fried onion in the end.
10. Serve with chapathis or naan.

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Achari Chicken Liver

Ingredients:

500 gm- Chicken liver

1- Onion, chopped

2- Tomato, chopped

1 tsp. Garlic, crushed

1 tsp. Ginger, crushed

4- Green chilies

1 cup- Yogurt

2 tbsp. Lemon juice

4 tbsp. Oil

Salt to taste

3 tbsp. Achar Masala

Coriander leaves for garnish

For Achar Masala:

6- Whole Red chilies, roasted

1 tsp. Cumin seeds, roasted

¼ tsp. Turmeric powder

1 tbsp. Coriander seeds, roasted

1 tsp. Mustard seeds, roasted

4- Cloves, roasted

1 tsp. Ajwain seeds, roasted

1 tsp. Papaya powder

½ tsp. Cardamom powder

Method:

1. Blend or process all ingredients under achar masala together until finely crushed.

2. Heat oil in a wok and fry onion till it turns transparent.

3. Add chicken liver, tomato, ginger, garlic, then fry for 2 minutes.

4. Add achar masala, salt, yogurt and 1 cup of water mix well, cover and cook till liver becomes tender.

5. When oil separates add green chilies, cover and cook on low heat for 10 minutes.

6. Add lemon juice and garnish with coriander leaves.

7. Serve hot with nan and white rice.

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Murgh Musallam

Ingredients:

1 kg- Chicken, cut into medium sized pieces

2 large- Onions, sliced

1 tsp. Garlic, minced

2 medium- Tomatoes, boiled and pureed

1 tsp. Red chili powder

15- Almonds, soak in warm water, remove skin and make paste

Salt to taste

2 tbsp. Oil

2 tbsp. Butter

Coriander leaves for garnish, chopped

Dry roast:

½ tsp. Pepper corns

½ tsp. Cumin seeds

1 tbsp. Coriander seeds

1″ piece- Cinnamon

4- Cloves

4- Cardamom

For Marinade:

1 tsp. Ginger paste

½ tsp. Garlic paste

½ tsp. Green chili paste

1 cup- Yogurt

½ tsp. Red chili powder

¼ tsp. Turmeric powder

Method:

1. Marinate chicken with the ingredients under marinade for 1-2 hours.
2. Heat 1 tbsp. of oil in a pan, add garlic and onions and saute till they turn light brown, remove and keep aside.

3. Make a fine paste of the sauteed onions, garlic and dry roasted ingredients, by adding a little water and keep aside.
4. Heat remaining oil in the same cooking pan, add only chicken pieces (keep aside the marinade) and roast them for about 6-8 minutes till they are lightly browned. Remove and keep aside.
5. In the same pan melt the butter, add ground paste and saute for 3-4 minutes.

6. Add salt, red chili powder, tomato puree and cook for 4-5 minutes.
7. Add the chicken pieces, marinade, almond paste and a cup of water and combine well. Cook on medium flame till the chicken turns soft with thick gravy.
8. Garnish with coriander leaves. Serve hot with white rice, naan or chappati.

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Chicken Curry

Ingredients:

½ kg- Chicken

5 tbsp. Oil

3- Cardamom

4- Cloves

3- Onions, sliced

1- Tomato, chopped
1 tbsp. Ginger-Garlic paste
4- Green chilies
1 tsp. Garam masala powder
1 tbsp. Coriander powder
¼ tsp. Turmeric powder
½ cup- Coriander Leaves, chopped
Salt- to taste

Method:

1. Heat oil in a wok, add cardamom, cloves, onions and fry until light brown.

2. Stir in ginger-garlic paste, green chilies, salt, tomato and cook until tomatoes are soft and creamy.

3. Stir in garam masala powder, coriander powder and turmeric powder. Cook for 5 minutes.

4. Add chicken pieces, coriander leaves and fry for about 5 minutes.

5. Add water, enough to just cover the pieces, cook until chicken turns tender.

6. Serve hot with white rice.

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