Archive for the ‘Indian Chicken’ Category

Teekha Murgh

Teekha Murgh

Tender chicken spiked with masalas, cooked with tomato paste and garnished with mint and coriander.

Ingredients:

=> 75 ml mustard oil
=> 1 tsp onion seeds (kalonjee)
=> 1 tsp fennel seeds (saunf)
=> 2 Tbsp garlic, chopped
=> 200 gm onion, chopped
=> 150 gm tomatoes, chopped
=> 1 tsp ginger, chopped
=> 2-3 green chillies
=> 2 Tbsp curry leaves
=> 1 kg chicken leg cubes, boneless
=> 1 Tbsp tomato paste
=> 1 Tbsp red chilli powder
=> 1 tsp black pepper, crushed
=> 1 tsp cumin powder, roasted
=> Salt to taste
=> 1 pinch black salt
=> 20 gm fresh coriander
=> 10 gm mint

Method :

=> Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.
=> Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.
=> Meanwhile, fry curry leaves and crush them.
=> Add the boneless chicken cubes, tomato paste and stir for a while.
=> Add the other dry spices and mix well.
=> Cook on a low flame, with a lid on top for about 10 minutes.
=> Add the crushed curry leaves and mix well.
=> Serve the dish garnished with fresh coriander and mint.

Amritsari Murgh Makhani

Amritsari Murgh Makhani

Succulent boneless pieces of chicken marinated and cooked in a rich gravy with cream, tomato and spices.
Ingredients
For the marination:
=> 500 gm chicken pieces (boneless)
=> 2 tsp ginger paste
=> 2 tsp garlic paste
=> 3 tsp sour curd
=> 1 Tbsp lemon juice
=> 2 tsp vinegar
=> 1 tsp coriander powder
=> 1 tsp cumin powder
=> 1/2 onion, chopped
=> 1 1/2 tsp red chilli powder
=> Salt to taste
For the gravy:
=> 6 tomatoes
=> 1 1/2 Tbsp butter
=> 1 tsp red chilli powder
=> 1 tsp ginger – finely chopped
=> 1 green chilli – finely chopped
=> 1/4 tsp orange color
=> 2 1/2 Tbsp fresh cream
=> 1 tsp coriander powder
=> 1 tsp cumin powder
=> 1 tsp sugar
=> Salt to taste
For garnishing:
=> 2 green chilies – chopped
=> 1 Tbsp butter
=> 2 Tbsp fresh cream
=> Fresh coriander leaves

Method:

=> Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.

=> Heat 1 1/2 tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender.

=> In a saucepan, heat 1 1/2 tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.

=> Fry for some time. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.

=> Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes.

=> Garnish with fresh cream, finely chopped green chillies and coriander leaves.

=> Serve with 1 Tbsp butter.