Ingredients:
Chicken 800 gm
Green chillies 4-6/ as per taste
Coriander leaves 1 cup
Mint leaves 1/2 cup
Onions 4 medium chopped
Garlic 8 cloves paste
Ginger 2 inches paste
Lemon juice 4 tblspn
Coriander powder 2 tblspn
whole red chilli 2
Curry leaves 1 string
Salt to taste
Oil 1 tblspn
Preparation:
Grind together roughly chopped 2 green chillies, garlic, ginger, coriander leaves, mint leaves, curry leaves(5-6) and salt.
Prick the cleaned chicken legs and breast pieces well.
Add this mixture to the cleaned chicken pieces along with lemon juice and marinade for about 1/2 to 4 hours (as per your time available.)
Heat oil in a wok or kadai. Add cumin seeds and red chilli.
When they begin to change colour add onion and turmeric powder and a little salt.
Add curry leaves. (optional)
Fry till the onion turns soft and brown. Cook in low-medium heat with the lid covered.
Add the marinated chicken, small green chillies and mix well.
Add coriander powder and mix well.
Add salt to taste and garam masala powder and mix again.
Add half a cup of water and mix.(optional depending on the quality of chicken - I did not require to add water)
Cover and cook on medium heat for eight to ten minutes. Lower the heat and cook for another eight to ten minutes or till the chicken is cooked.
Serve hot along with rice.
This is a speciality of Goa made with king prawns cooked in a variety of Indian spices.
INGREDIENTS:
Prawns 2 cups (Vegetarians could choose to use Mushroom to follow the same recipe.)
Turmeric powder 1 tblsp
Salt to taste
Coriander seeds 1 tblsn
Cumin seeds 1 tspn
Whole dry red chillies 5
Cinnamon 2 inch stick
Cloves 5-6
Black peppercorns 15
Garlic paste 2 tbspn
Ginger crushed/paste 3 tbspn
Onions chopped 4 medium
Tomatoes chopped 6 medium
Coriander leaves chopped 1/2 cup
Oil 5-6 tblsp
Preparation:
I've used frozen Prawns that were already de-veined and shelled.
Thaw if you choose to use frozen fish and wash them thoroughly under running water.
Pat dry them & apply turmeric powder and salt to the prawns and keep aside for 15 minutes.
Dry roast and then grind coriander seeds, cumin seeds, red chillies, cinnamon, cloves, black peppercorns, garlic and ginger to a fine paste.
Heat oil and saute the prawns lightly.
Keep aside on a kitchen tissue to absorb the excess oil.
Saute onions in the same oil till they become soft and brown.
Add the ground spices paste and fry until the mixture begins to give off a nice aroma.
Add tomatoes and cover the lid to fry for a few minutes till the tomates are cooked well.
Add salt and fried prawns.
Cover the pan and cook for five minutes.
Garnish with coriander leaves.
Serve hot with rice or Indian bread/Roti/Naan.
Prepared on: 11 Dec 2009
This dish is a rich Punjabi dish from North of India. You will find various version of this in restaurants all across the globe. This does not require you to satnd for hours infront of the heat. You could hae only the grilled version of this dish as a starter or barbeque.
Ingredients:
Chicken 800 gm
Mustard oil 4 Tblspn
Lemon juice 4 Tblspn
Salt to taste
Yogurt 1.5% fat
ginger-garlic paste 3 Tblspn
Garam-masala powder (cardamom, cinnamon, cloves in equal proportion) 3-4 tblspn
Butter 2 tbspn
Olive oil 1 tbspn
Green chillies
Kastoori methi( dry roasted & crushed)
Whole garam masala (4 cardamom, 2 pieces 2 inch cinnamon, 6 cloves)
3-4 medium sized Tomato puree(this will make the gravy - so choose accordingly),
Sugar/Honey 1 Tblspn
Cashew Paste/Powder 200 gm
Cream 1/2 cup
To start with:
: Heat kastoori methi in the oven/dry pan for sometime to make it crisp. Crush between your palms to a powder.
: Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
: Make the Cashew Paste and keep aside
Preparation:
For Marination:
Poke with a fork on breast and leg pieces of the chicken. Apply a mixture of lemon juice and salt to the chicken and set aside for half an hour.
To the yogurt, add salt, ginger-garlic paste(2 tblspn), lemon juice (2-3 tblspn), garam masala powder(3 tspn) and mustard oil(2-3 tbsp).
Apply this marinade to the chicken pieces and keep aside for three to four hours or you could also choose to marinade the previous night in refrigerator.
Grill:
Preheat oven at 200°C for ten to twelve.
Cook the chicken for about 10 min.
Paste it with butter turn the pieces and cook untill almost done.
Remove and set aside.
For Gravy:
Take the olive oil and butter in a pan. Add whole Garam Masala - green cardamoms, cloves, peppercorns and cinnamon.
Sauté for two minutes, add 1 tbspn ginger-garlic paste and chopped green chillies. Cook for a minute.
Add tomato puree, salt to taste.
Cook till the water reduces & oil starts oozing out from the gravy. Add the chicken pieces & garam masala powder. Reduce heat to low and coer the lid for 10-15 minutes.
Add the Cashew paste.
Add sugar/honey and powdered kasoori methi.
Simmer for five minutes and then add fresh cream.
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For the same recipe boneless version of chicken:
The above recipe can be done without grilling, in a pressure cooker too.
In that case, you need to cook the chicken in pressure cooker and remove the flesh from bones - make the chicken boneless..
Cook as mentioned above and gravy consistency should be dry not too liquid.
This too tastes awesome.
Tip:
To make it less fattening. you could replace butter with olive oil and add less fresh cream.
