Butter Chicken:
Ingredients:
- 1 whole chicken diced in small to medium pieces
- 2 tomatoes and two onion puree in a blender
- 1/2 onions, chopped
- 1 T. Spoon ginger-garlic paste
- 10 cashew nuts paste
- 2 T. Spoonbutter
- 3 T. Spoondouble cream
- 1 T. Spoon red chilli powder
- ¼ T. Spoon turmeric
- 3 T. Spoon Oil for frying
- salt to taste
For marinade:
- 1 T. Spoon tandoori masala
- ½ T. Spoon garam masala (cloves, cinnamon and cardamom powdered)
- 2 T. Spoon lime juice
- ½ T. Spooncumin seeds
- 5 T. Spoon yoghurt
Method:
- Marinate the chicken in the marinade for 1 to 2 hours.
- Heat oil in a non-stick pan and fry the chicken for 10 minutes.
- Remove the chicken and keep aside.
- In the remaining oil fry add the chopped onions till golden, then add the ginger-garlic paste, turmeric, and fry sprinkling little water now and then, till the oil separates.
- Add the cashew paste, chilli powder, tomato paste and cook for 10 minutes.
- Add the butter and the cream and the chicken.
- Mix well and cook till done.
- Garnish with coriander.
Chicken Vindaloo:
Ingredients:
- 1 kg chicken cut into small pieces
For Seasoning:
- 3 T. Spoon pure ghee or unsalted butter
- A few coriander leaves
- ½ onion finely sliced
- Salt to taste
For Vindalu Masala:
- To be ground into paste :
- 3 T. Spoon cumin seeds
- 12 dry red chillies
- 1 T. Spoon ginger garlic paste
- ½ T. Spoon turmeric
- 2 pods cardamoms
- 10 garlic cloves
- 2 T. Spoon vinegar
Method:
- Cut and wash the chicken and make pieces.
- Grind masala in vinegar.
- Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it.
- Stir frequently. Now add meat and salt to taste.
- Cover the dish. Allow the meat to cook in its own gravy.
- Stir frequently, so that it does burn.
- Boil the potatoes, peel and cut into fours.
- Add them to the meat. Allow it to simmer for 10 minutes
Kadai Chicken:
Ingredients:
- 1 whole chicken, cut into small pieces
- 4 tablespoons oil
- ½ cup onions, sliced
- 1 cup tomatoes, peeled and sliced
- 2 T. Spoon fresh coriander leaves, chopped
- 1 T. Spoon ginger paste
- 1 T. Spoon garlic paste
- 4 T. Spoon garam masala powder
- 2 bay leaves
- 4 whole red chillies
- 2 T. Spoon coriander seeds
- 1 T. Spoon red chilli powder
- salt to taste
Method:
- Grind coriander seeds and whole red chillies into a coarse powder.
- Heat oil in a kadai.
- (A Kadai is a no a very shallow or not so deep frying pan, of fairly heavy grade aluminium)
- Add bay leaves.
- After about 30 seconds, add onions and sauté till they turn light golden brown.
- Add ginger-garlic paste
- Sauté for 2 minutes on medium flame.
- Add the above coarse powder.
- Stir well.
- Add tomatoes and cook till they are fully cooked.
- Add chicken pieces, salt to taste and red chilli powder.
- Mix well.
- Cover the kadai.
- Cook till the chicken becomes tender.
- Sprinkle garam masala powder over the chicken.
- Garnish with coriander leaves and onion rings
Chicken Biryani:
Ingredients:
For Cooking Chicken
- 1 Chicken into small pieces
- 1/4 T Spoon Ground turmeric
- 1/2 cup Sour cream
- 1 cup Crispy fried onions
- 2 T Spoon Garam masala
- 3 Cinnamon sticks
- 1 T Spoon Brown mustard seeds
- 3 Star anise
- 3 Cloves
- 2 T Spoon Cumin seeds
- 5 Small green chillies
- 5 cloves Garlic
- 2 T Spoon Paprika
- Salt to taste
For The Rice Cooking
- 4 cups Rice, washed
- 3 Clove
- 3 Cinnamon sticks
- 6 Bay leaves
- 8 Cardamom pods
- 1 T Spoon Brown mustard seeds
- 3 Bay leaves
- 10 cups Water
- 1 cup Milk
- 1 T Spoon Whole saffron
- 1 cup Frozen green peas
- ½ cup Dark raisins or dried prunes
- 2 T Spoon Vegetable oil
- 100g Butter or Gee
- Some mint leaves
- Salt to taste
Method:
For Chicken:
- Mix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2 hours.
- Mix crispy onions with garam masala and set aside.
- Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry skillet. Pound them together in a mixer. Set aside.
- Pound the garlic and green chillies together.
- Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green chillies. Set aside.
For The Rice:
- Soak saffron in the warm milk and set aside.
- Heat the oil in a skillet and add butter, add 1 cinnamon stick and 3 bay leaves and fry until nice aroma comes out. Set aside.
- Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves, cardamoms & brown mustard seeds.
- Add rice, bay leaves and cook until 2/3 done. (do not cover the pan while rice is cooking)
- Drain the rice and take out the bay leaves. Mix the rice with salt for taste.
- Place all the marinated chicken in a pan.
- Add a layer of rice on the chicken and sprinkle with some milk with added colours, fragrant butter, green peas, dark raisins & mint leaves.
- Repeat the layers with the same order and bake in 325 degree F oven for 30 to 40 minutes until the chicken is done. (Must have at least 2 layers).
