CHICKEN CURRY RECIPE - Chicken Receipes

Ingredients

1 full: Chicken (skinned and jointed)

1 1/4 cup : Tomatoes (skinned, deseeded and chopped)

3/4 cup: Onions (ground)

½ tsp: Kashmiri mirch

1 ½ tsp: Roasted, ground fennel seeds

1 tsp: Ginger powder

2-3: Cloves

2-3: Cardamoms (large)

2 tsp: Oil/ butter

350 ml: Water/ stock
HOW TO COOK CHICKEN CURRY

1. Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
2. In the same oil, sauté onions until golden brown in color. Add chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
3. Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
4. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.

BUTTER CHICKEN RECIPE - Chicken Recipes

INGREDIENTS

700gm: Raw Chicken

Marinade

½ kg: Curd

1 tsp: Ginger garlic paste

1 tsp: Red chilli powder

Salt to taste

Gravy

100 gm: White butter

½ kg: Tomato (pureed)

½ tsp: Black cumin seeds

½ tsp: Sugar

1 tsp: Red chilli powder

Salt to taste

To Prepare Chicken

100 gm: Fresh cream

75 gm: White butter

4-5: Sliced green chillies

½ tsp: Crushed fenugreek leaves

How To make/cook Butter Chicken:

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.


2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.


3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.


4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.


5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.


6. Cook till chicken is done.


7. Butter Chicken is ready to eat.


8. Serve hot with rice or naan.

NAVRATAN / NAVRATTAN KORMA RECIPE - North Indian Recipes

Ingredients : (Serves: 2)
2 cups: Boiled Peas
1big: Chopped and Boiled Carrot
½ cup: Tomato Sauce
1 tsp: Sweet Lime
1 small: Apple
1 medium size: Banana
¼ quantity: Pineapple
10-15: Cashew nuts
18-20: Raisins
¼ cup: Curd
¼ cup: Cream
1 tbs: Ghee
3 tbs: Butter
Salt to taste
For Dry Masala
1 tsp: Cumin seeds
2 tsp: Poppy seeds (Khus Khus)
For Wet Masala
1 big: Onion
1 tsp: Cardamoms
¼ cup: Shredded Coconut
3-4: Green Chillies
For Decoration
Chopped Cherries
Grated Cheese
Chopped Coriander leaves
Method
Grind the dry and wet masalas separately and keep aside.
Chop all the fruits finely.
Heat ghee and fry cashew nuts. Remove nuts from ghee and keep aside.
Pour butter to ghee and heat. Put wet masala and fry well. Add the dry masala and salt and sauté well for some time. Add carrots and peas and mix well. Mix curd and cream together and add it to the gravy. Sauté well by adding tomato sauce. Add chopped fruits, fried cashew nuts and raisins and boil till gravy thickens and the oil separates.
Remove from fire and garnish with grated cheese, coriander leaves and chopped cherries.
Serve hot with naan, roti or paratha.

PANEER MAKHANVALA / PANEER MAKHANI RECIPE - Curries Recipes

Ingredients:
• 250 gm Paneer

• 200 gm Fresh Cream

• 200 gm Tomato Puree

• 2-3 tbsp Butter

• 2 tbsp dried Fenugreek Leaves (Kasuri Methi)

• 1/2 tsp Red chili powder

• 1/2 tsp Garam Masala Powder

• 2-3 Green chilis

• As per taste Salt
How to make Paneer Makhanwala:
•Melt the butter in a pan, add slit green chilies, tomato puree, kasuri methi, salt, red chili powder and simmer for 4-5 minutes.
•Add the cream and garam masala powder and cook further for 2-3 minutes.
•Add the paneer pieces and cook for a minute.
•Serve hot garnished with coriander.
•Paneer Makhanwala is ready.

FOR MORE CURRY RECIPES CLICK HERE.

MIX VEG CURRY RECIPE - Curry Recipes

Ingredients

1 cup mixed vegetables sliced, boiled (use carrot, cauliflower, beans, peas, potato, etc.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. ginger grated 1/2 tsp. garlic crushed 3 green chillies 1 tbsp. sesame seeds 1/2 tsp. each cumin, mustard seeds 1/2 tsp. red chilli powder salt to taste 1 tsp.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. butter

Method

1.Drain the boiled vegetables, keep stock aside.

2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.

3.Heat butter, add seeds, allow to splutter.

4.Add ginger, garlic and paste.

5.Stir fry for 3-4 minutes.

6.Add vegetables except tomatoes.

7.Add 1/2 cup stock. Cover, simmer for 5 minutes.

8.Add salt, chilli powder,tomatoes and cook till gravy is thick.

9.Serve hot with parathas or chappatis.

Making time: 20 minutes.

Makes: 2 servings

For comparison, see mix veg photo above.

RAJMA CURRY (KIDNEY BEANS CURRY) RECIPE

A favourable from the Punjab. Preparation time : 20 minutes
Cooking time : 20 minutes.
Serves : 6.
Ingredients. 1 teacup red kidney beans (rajma) 2 onions, grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste

To be ground into a paste:
7 cloves garlic

7 green chillies

25mm. piece ginger

1. Soak the red kidney beans over night.

2. Next day, cook in a pressure cooker. Drain.

3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute.

4. Add the cooked red kidney beans.

5. Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a thick soup through a sieve.

6. Add the tomato soup to the rajma mixture.Add the sugar and salt.

7. Cook for a few minutes.

For comparison, see Rajma curry photo above.

MALAI KOFTA CURRY RECIPE - Curry Recipes

A tasty kofta curry.
Preparation time : 30 minutes

Cooking time : 40 minutes.

Serves :6. For the koftas.
100 grams green peas
100 grams cauliflower, finely chopped
100 grams french beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled andmashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil for deep frying
To be ground into a paste.(for the koftas)

9 cloves garlic
25 mm. (1") piece ginger
7 green chillies
For the gravy.
750 grams tomatoes
3 onions
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste
To be ground into a paste.
15 cloves
25 mm. (1") piece ginger
5 green chillies
For baking
1 tablespoon fresh cream
1/2 tablespoon grated cheese
For the koftas.
1. Boil the peas.
2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
3. Add the vegetables and peas to the potatoes and make a dough.
4. Add 1 tablespoon of bread crumbs and the bread slice.
5. Add the paste, garam masala, chilli powder, le mon juice and salt and form into kofta balls.
6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.
For the gravy.
1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter,add the onions and stir fry for 5 minutes till light brown.
4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 teacup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.
How to proceed.
1. Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
2. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F)
until the cheese melts.