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Ingredients : - 400 grams chicken boneless, 1 cup sour curd(yoghurt), ¼ cup cashew nut paste, 2 cloves, 1 cardamom, 1 teaspoon cumin seeds, 1 teaspoon garam masala(hot spice mix), 1 teaspoon coriander powder, 1 tablespoon ginger garlic paste, ½ tablespoon green chilly paste, ¼ teaspoon turmeric powder, 1 tablespoon ghee(clarified butter) and salt to taste. Preparation time : - 30 minutes Serves : - 2  HOW
TO PREPARE : - Take a thick bottomed pan and heat the ghee. When
the ghee melts and begins to boil add the cloves, crush the cardamom and
put that in too. Sauté briefly and add the cumin seeds. Cook till
it turns golden brown and add the turmeric, garam masala, coriander powder
and sauté till the masala blends well. Now put in the ginger garlic
paste and green chilly paste. Sauté till the raw smell leaves and
pour in the curd. Simmer and cook fro five minutes and keep stirring.
Now add the chicken and very little water and mix it all up. The water
should be just enough to move the chicken freely. Cover the pan with a
lid and cook till its half cooked. Open the lid and check by poking the
chicken with a fork. Add the cashew nut paste and salt to taste. The gravy
mustn’t be too liquid and so don’t add water unless the gravy
is too thick. Stir well and cover with a lid again. Cook for about 15
minutes. Check if the chicken is tender and then remove from flame. Garnish
with fried onions and fresh cream in the centre and serve.  Ingredients : - 500 grams chicken, 1/ 2 cup curd(yoghurt), 1 tablespoon red chilly paste, 1 tablespoon ginger garlic paste, 1 tablespoon lemon juice, 1 teaspoon cumin seeds, 1 teaspoon red chilly powder, 1 teaspoon garam masala (hot spice mix), 2 tablespoons butter, 1 tablespoon oil and salt to taste. Preparation time : - 15 minutes Serves : - 2  HOW
TO PREPARE : - Cut the chicken into small pieces and make slits
in them. Take a big bowl and put the chicken in it. Now add the red
chilly powder, ½ tablespoon lemon juice and salt. Mix it all
up and let the chicken marinate for at least an hour. Now in another
bowl pour the curd and add the ginger garlic paste, lemon juice, garam
masala, cumin seeds and red chilly paste. Beat it nicely so that all
the ingredients blend well and there should be no lumps. Now add this
to the chicken and mix it well. Now with the help of a fork make as
many tiny holes as you can in the chicken. This will help the masala
to seep into the chicken. Marinate it for another hour and then refrigerate
it over night. Now if you have a tandoor or if you have an open hot
grill barbeque the chicken for 10 minutes or till its tender. Apply
the butter on the chicken and roast for a minute. Garnish with onion
roundels and lemon juice and serve hot. Ingredients : - 6 chicken drumsticks, 1 tablespoon ginger garlic paste, ½ teaspoon green chilly paste, ½ teaspoon red chilly powder, 1 teaspoon coriander powder, ½ teaspoon garam masala( hot spice mix), 1 teaspoon lemon juice, 1 pinch turmeric, oil for deep frying, salt and pepper to taste. Preparation time : - 20 minutes Serves : - 2  HOW
TO PREPARE : - Take the chicken pieces and make slits in them
on all sides. Put the chicken in a big bowl and add the ginger garlic
paste, green chilly paste, red chilly powder, coriander powder, turmeric,
salt, pepper and sprinkle a little water. Now mix it up well and let
it marinate for 2 hours. Now take a frying pan and pour oil for deep
frying. Fry three pieces at a time after the oil is nice and hot. Keep
turning the chicken over so that all the sides get cooked evenly. When
it’s nice and brown remove from the stove and pat dry the oil
with some paper towels. Sprinkle the lemon juice and serve with some
green chutney. Ingredients : - 500 grams boneless chicken, ½ cup curd(yoghurt), 1 teaspoon red chilly paste, 1 tablespoon lemon juice, 1 tablespoon ginger garlic paste, 1 teaspoon cumin powder, 1 teaspoon red chilly powder, 1 teaspoon garam masala( hot spice mix), 1 tablespoon oil, 1 tablespoon butter and salt to taste. Preparation time : - 15 minutes Serves : - 2  HOW TO PREPARE : - Cut the boneless chicken
into 1 inch pieces. Now make slits in them. Now put the pieces in a bowl.
Add the red chilly powder, ½ of the lemon juice and salt to taste.
Mix it all up and let it marinate for an hour. Then add the curd, ginger
garlic paste, red chilly paste, cumin powder, garam masala, oil and mix
it up. Then let this marinate for another four hours. Then roast it in
a preheated oven for 15 minutes. Apply the butter and roast for another
minute. Garnish with lemon juice and coriander and serve with some garlic
chutney.
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© 2007-2008 Best Indian Cooking,
All Rights Reserved |
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