BUTTER CHICKEN

INGREDIENTS REQUIRED:

For Marination :

800  grams of chicken cut into pieces (preferably boneless)
1  tablespoon(s) slightly sour yoghurt (optional)
1  tablespoon(s) vinegar or lemon juice
1  teaspoon(s) each of coriander, cumin and red chilli powders
1  onion chopped and made into a paste (optional)
2  teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)

For the Gravy :

4  large tomatoes chopped
4  tablespoons butter
1  tablespoon(s) fresh cream
1  teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2  teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing

HOW TO MAKE IT:

1. Prick holes and make cuts in the chicken pieces
2.  Mix well the ingredients for the marinade and rub into the chicken pieces.
3.  Let it marinate for a few hours, overnight if possible for best results.
4. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25  minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
5. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7  minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
6. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10  minutes or till the curry is thoroughly heated through.
7. Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

NOTE:

For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti).

Read More

KHEER (PAYASAM)

kheer - this ever popular pudding has rice cooked on a slow fire in sweetened milk to make a rich, creamy dish!!!!



INGREDIENTS REQUIRED:

2 litres full-cream milk
1 can (400 gms) sweetened condensed milk
1 tsp cardamom powder
1 cup sugar
1 cup Basmati rice
50 gms almonds blanched and slivered
50 gms raisins
A few strands of saffron
Rose petals to garnish (optional)

Preparation:

1. Wash the rice well and soak for half an hour in enough water to cover it fully.
2. Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil.
3.  When the milk comes to a boil, add the rice and simmer.
4.  Cook till the milk thickens and reduces to half its original volume.
5. Add the almonds, raisins and cardamom and cook for 5 more minutes.
6. Turn off the fire and add the saffron. Stir well.
7. Allow the kheer to cool, then chill.
8. Serve cold garnished with rose petals.

Read More

ROASTED CHICKEN

INGREDIENTS REQUIRED:

800  grams whole chicken
1  cup(s) water
1  tablespoon(s) each of ginger, garlic and green chilly pastes
½  tablespoon(s) vinegar
4  tablespoons clarified butter (ghee) / butter
salt and to taste
fried potato straws and boiled vegetables to garnish

HOW TO MAKE IT:

1. In a bowl mix the ginger, garlic and green chilly pastes.
2.  Make cuts on the chicken and rub the paste onto it well.
3.  Pour the vinegar on top and let it marinate for three hours at least.
4. Heat the clarified butter (ghee) / butter in a heavy bottomed pan till very hot and fry the chicken in this on medium level for about 6  minute(s)or till the chicken is golden brown in color all over.
5. Add the water and salt.
6. Cover with a tight-fitting lid and cook on low level for about 20  minute(s) or till all the water is evaporated and the fat appears. Continue to fry the chicken in this fat till it is crisp all over the outer side.
7. Garnish with fried potato straws and boiled vegetables.

NOTE:

To make this dish colorful and more spicy, just add red chilli powder as required when the chicken is being fried.
Can be served with: Cumin Rice (Jeera Chawal) or white rice

Read More

MURG MALAI KABAB

Succulent, juicy pieces of chicken marinated with spices and cream and cooked in an oven (or a Tandoor) resulting in mouth-watering Kababs.

INGREDIENTS REQUIRED:

12  boneless pieces (about 800  grams) of chicken
2  tablespoon(s) fresh cream
1  egg(s) lightly beaten
4  green chillies finely chopped
2  tablespoon(s) finely chopped coriander leaves
½  teaspoon(s) each of mace and nutmeg powders
1  teaspoon(s) white pepper powder
1  tablespoon(s) each of ginger and garlic pastes
1  tablespoon(s) grated cheese (optional)
1  tablespoon(s) lemon juice
butter for basting
salt to taste
finely cut onion rings and lemon wedges for garnishing.

HOW TO MAKE IT:

1. Make cuts on the chicken pieces. Mix together rest of the ingredients except for the lemon juice and rub this paste onto the chicken pieces. Refrigerate for at least three hours, preferably overnight.
2. Preheat the oven and skewer the chicken pieces. Baste with butter and cook for about 15  minutes or till the chicken is tender.
3. Sprinkle lemon juice before serving. Garnish with onion rings and lemon wedges.

TIP:

If the chicken is marinated overnight then the cream should be added only a few hours before cooking the chicken.
Serve hot with: Green chutney (Hari chutney)

Read More

CHICKEN TIKKA (GRILLED CHICKEN)

Boneless pieces of chicken (murg) marinated, grilled (Tikka) and simmered in a gravy (masala) is a favorite speciality all over India.

INGREDIENTS REQUIRED:

800  grams of boneless 1"chicken chunks
1  cup(s) yoghurt well beaten
1  teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4  whole red chillies made into a paste with a little water
1  tablespoon(s) each of ginger and garlic pastes
1  tablespoon(s) dried fenugreek leaves (optional)
2  tablespoon(s) lemon juice
2  tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing
Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.

HOW TO MAKE IT:

1. Skewer the chicken chunks and roast it in a preheated oven for about 12  minutes or till the chicken is almost done.
2. Baste the chicken chunks with butter and roast for another 3  minutes.
3. Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

NOTE:

If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. Alternatively the chicken chunks could be barbequed on an open grill.
Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish.
Serve hot with: Green Chutney (Hari Chutney)

Read More

TANDOORI MURGH (BARBEQUE CHICKEN)

INGREDIENTS REQUIRED:

1  medium (about 800  grams) chicken cleaned and skinned
1  cup(s) yoghurt well beaten
1  teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4  whole red chilli(es) made into a paste with a little water
1  tablespoon(s) each of ginger and garlic pastes
2  tablespoon(s) lemon juice
2  tablespoon(s) oil
butter for basting
salt to taste

HOW TO MAKE IT:

1. Finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing .
2. Make cuts on the chicken. 
3. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour. 
4. Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours.
5. Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12  minutes or till the chicken is almost done.
6. Baste the chicken with butter and roast for another 3  minutes.
7. Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

NOTE:

If there is access to a traditional clay oven or a Tandoor, the chicken should be barbequed in it. Alternatively, use an open hot grill.
Serve hot with: Green Chutney (Hari Chutney).

Read More