Palak Chicken

Spinach Chicken

Ingredients
1 kg chicken curry
1 bunch palak
2 onions finely chopped onions
1/2 cup coconut milk
50 gm cream
3 tsp ginger garlic paste
5 gm whole garam masala
2 1/2 tsp red chilly powder
2 green chilies
1/2 tsp turmeric powder
1 tsp garam masala
salt as per taste
50 ml oil

Method
Wash and cut spinach
Heat vessel with 2 tsp of oil add chopped green chilies and spinach 
sprinkle some salt and put lid on it and let it be simmer for 8 to 10 minutes
remove and grind to fine paste
Wash chicken, marinate with 2 tsp ginger garlic paste turmeric and salt
Heat remaining oil in vessel add whole garam masala, finelly chopped onion and fry till golden brown 
add ginger garlic paste and mix well now season this with red chilly powder,garam masala, 
cumin powder, salt and mix well now add marinated chicken and cook for 5 minutes on medium flame 
now add spinach paste and mix well, add some water and cook for 15 to 20 minutes
Now add coconut milk and mix well, check for seasoning and adjust consistency and finish with cream 
Serve hot with indian bread or rice

Chicken 65

Ingredients :
1/2 tsp Aji no moto
2 lbs Chicken-dark meat(boneless thigh meat)
1/2 bunch Coriander leaves-chopped
2 tsp Cornflour
1/2 tsp each tsp Cumin seeds,
 Pepper powder,
chilli powder,
salt
4-5 number Curry Leaves-chopped
1 number Egg
1 tsp Garlic-chopped
1/2 tsp Ginger-chopped
2 tsp Ginger/Garlic paste
4-5 number Green Chilli
fry oil 2-3 dropsRed color(Optional)


Method:
To make the fried chicken pieces:-
Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried).
Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix
Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) 
Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) 
and fry until lightly golden brown
Drain and remove on a paper towel 
To make the sauce:-This does not need to be very salty-so control salt 
Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant
Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutes
Add a little water and then add chicken to this paste and toss lightly
Stir in the coriander leaves and serve.

Mutton Korma

Ingredients:
500-600g mutton cubed
25g (30 pieces, 1/4 cup) cashews soaked in warm water for half hour
2 cups (260g, 2 medium size) onion, cut into cubes
5 large cloves of garlic
1 ½” thick piece ginger, chopped
1 Tbs couscous
1-1 1/2 tsp fennel seeds
4 cardamoms
4 cloves
2-3 small pieces of cinnamon sticks
1 tspful black pepper corns
1 Tbsp Coriander powder
½ tsp turmeric powder
2-6 green chillies slit lengthwise
½ cup (110g) tomatoes chopped
1 cup coconut milk
2-3 Tbsp vegetable oil
Water- as necessary
Salt- as required½ cup chopped Coriander leaves


Method:
1. Heat a pressure cooker. Add oil. When hot, add onion cubes, chopped ginger and garlic, couscous, fennel seeds, cardamoms, cloves, cinnamon sticks, coriander powder and turmeric powder and sauté for few minutes until the onions are soft. Add few tablespoons of water if it is sticking to the pan. Let it cool down a bit, then grind it to a smooth paste by adding ¼ cup of water.

2. Put the ground paste back to the cooker, add green chillies and tomatoes and stir well. Add the mutton pieces and salt and stir well again. Add half cup of water and pressure cook till mutton is soft and the gravy is thick. If there is more water than required, open the lid and boil until you get thick gravy.

3. Grind cashew nuts in ½ cup of water. Add this ground cashew and coconut milk to the gravy and boil for    3-4 minutes. If the gravy is watery, grind cashew in coconut milk itself and add it to the curry.

4. Add chopped coriander leaves and stir well.

Chicken Chettinad

Ingredients:
For grinding:
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 1/2 tsp black pepper corns
2 tsp white poppy seeds
2 small pieces cinnamon
3 cardamom
3 cloves
5 large garlic cloves
2 inch piece ginger
6 tbs dessicated coconut
1 tbs oil
Other ingredients needed:
3 tbs oil
1 tbs Urad Dal
1 bay leaf
15 curry leaves
1 large onion chopped
1 tbs Kashmiri Chilli Powder
3/4 tsp turmeric powder
2 small tomatoes chopped (almost 1 cup)
1 1/2 cup water
salt as required

Method:
1. Heat a Frying pan to medium-high, add 1 tbsp oil. When hot, add the cumin seeds, coriander seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom, cloves, coconut and poppy seeds. Stir and fry briefly until lightly roasted. Put it in the grinder and grind well to powder. Add ginger and garlic to this along with 10 tbs of water and grind it to smooth paste. Set them aside.
2. Heat the remaining 3tbsp oil in a large saucepan over a medium-high heat. When hot, add the bay leaves and urad dal. Stir and fry briefly until the urad dal turns golden, then add the curry leaves. Stir a couple of times and add the onions. Fry the onions until they turn light brown. Add the Kashmiri chilli powder and turmeric powder and just stir for few seconds.Now add the spice paste. Continue to stir and fry for about 4-6 minutes, adding a little water to prevent sticking. Add the chopped tomatoes and Stir for further 3-4 minutes or until the oil starts to leave the side of the pan.
3. Add the chicken pieces and stir until they are well coated with the masala for about 4-5 minutes. Add salt and 1 1/2 cups of water and stir well. Bring to the boil. Turn the heat to medium low, cover and simmer until the chicken is almost cooked, about 20-25 minutes.
Serve hot with rice, roti, poori etc

Fish Curry

Ingredients:

500 gm pompret / surmai

2 tsp red chilly powder

1/2 tsp turmeric powder

1 tsp lime juice

2 to3 dry kokum

1/2 dry coconut grated

3 tsp garlic and coriander paste

salt as per taste

2 tsp oil

Method:

Wash fish and marinate with salt turmeric red chilly powder, 1 tsp garlic coriander paste and lime juice and keep aside

Now grind together grated coconut along with remaining garlic paste

Heat vessel, add oil add remaining garlic and coconut paste fry for a minute then add marinated fish and mix well 

Cook for 2 minutes on high flame

Add 2 to 3 cups water bring to boil

Add dry kokum and mix well check for seasoning

Garnish with finely chopped coriander

Serve hot with rice.

Butter chicken or Murgh makhani

INGREDIENTS

Chicken 800 grams 
Lemon juice 1 tablespoon 
Kashmiri red chilli powder 1 teaspoon 
Salt to taste 
Butter 2 tablespoons 
For Marinade 
Yogurt 1 cup 
Salt to taste 
Garlic paste 1/2 teaspoon 
Garam masala powder 1/2 teaspoon 
Kashmiri red chilli powder 1 teaspoon 
Ginger paste 2 tablespoons 
Lemon juice 2 tablespoons 
Mustard oil 2 tablespoons 
FOR MAKHNI Gravy 
Butter 50 grams 
Ginger paste 1 tablespoon 
Green chillies chopped 4-5 
Red chilli powder 1 tablespoon 
Salt to taste 
Dry fenugreek leaves (kasuri methi) 1/2 teaspoon 
Whole garam masala 1 tablespoon 
Garlic paste 1 tablespoon 
Tomato puree 400 grams 
Garam masala powder 1/2 teaspoon 
Honey 2 tablespoons 
Cream 1 cup

METHOD  

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.