Indian Chicken Curry

Chicken Curry is the basic chicken recipe in India. A fragrant mix of spices give it a rich aroma and taste. When it comes to chicken gravy dishes, chicken curry is the first dish that comes in mind and if it is Indian Chicken Curry, the name says it all. Here, I am sharing the recipe with pictures ...



Ingredients:

Chicken - 1/2 kg cut into pieces
Curd - 1 cup whisked
Onion - 2 big chopped
Tomatoes - 4 medium chopped
Ginger Garlic paste - 1 tbs
Green chillies- 2 chopped
Garlic - 10 cloves
Bay leaves - 2
Cloves- 3
Cumin - 1 tbs
Black cardamom - 2
Black pepper - 8-10
Cinnamon stick - 1 small
Turmeric powder - 1 tbs
Coriander powder - 2 tbs
Red Chilly powder - 1/2 tbs
Meat Masala  - 2 tbs
Oil for frying
Salt to taste

For Marination;

Lemon juice - 4 tbs
Salt - 1 tbs
Ginger garlic paste - 1 big tbs
Red chilly powder - 1/2 tbs

Method:

Wash and slit chicken pieces, rub salt, ginger garlic paste, red chilly paste and lemon juice on the pieces and marinade for 30 minutes.

Dry roast cumin, bay leaves, cloves, pepper, cinnamon, black cardamom and make paste of all of these alongwith chopped onion, ginger, green chilly and 6 garlic cloves. Add few tablespoons water if needed.

Make paste of chopped tomatoes also seperately.

Now, heat 1/2 cup of oil. Add chopped garlic, 1/2 tbs ginger garlic paste and the onion paste. Saute for about 10 minutes. Add tomato paste and saute again for 7-8 min till it leaves oil.



Add 1 tbs turmeric powder, 2 tbs coriander powder, 2 tbs meat masala, 1/2 tbs red chilli powder and salt. Saute for 5 minutes and add marinated chicken. Saute for about 20 minutes now.

Add whisked curd and 1 tbs of Kasuri methi ( optional) and toss. After 5 minutes add 2 cups o f water and let it pressure cook for about 4 whistles or for 8 -10 minutes.



Check if its cooked. the dish is ready.

garnish with chopped coriander. serve with tandoori roti, naan or simple rice and enjoy the authentic Indian Chicken curry.

Hope you liked it....

Matar Paneer / Peas and cheese in tomato gravy

Matar Paneer is a very famous dish in India and liked by everyone.. Its one basic dish of Paneer or Cottage Cheese. A rich creamy tomato gravy with green peas and fried paneer pieces in it..mmmmmm. . here I am shring the recipe with pics..



Ingredients:

Paneer / Cottage Cheese - 250 gms.
Peas - 1 cup
Tomato - 4 chopped
Onion - 1 big chopped
Green Chilly - 1 chopped
Garlic - 4 cloves chopped
Ginger - Small piece chopped
Bay leaf - 1, Black pepper - 5 pieces, Cloves- 4, Black Cardamom - 1, Cinnamon stick - 1 small
Cumin - 1/2 tbs
Turmeric powder, Coriander powder , Garam Masala - 1 tbs each
Red chilly powder - 1/2 tbs
Ginger garlic paste - 1 tbs
Salt to taste-
Oil - 1/2 cup( small)
Cream - 4tbs optional

Method:

Cut square pieces of paneer and fry them for 3-4 minutes in oil.



Boil peas for 10 minutes and keep aside.



In a wok, heat oil. Now add chopped chilly, garlic, ginger and saute for 2 minutes, add chopped onion and fry till it turns translucent. Then add chopped tomato and saute for 5 minutes and then add 4 cups water and let it boil for 3-4 minutes.



Blend this in a blender.

In a seperate wok, heat 4 tbs of oil. Add cumin, bay leaf, cloves, black pepper, cinnamon stick, black cardamom and when they splutter, add ginger garlic paste, saute and pour the blended mixture.



Add turmeric powder, coriander powder, red chilly powder, garam masala powder, salt. Let it boil for  minutes.



Add boiled peas and fried paneer in it. You can also add 3-4 tbs of cream in it to give it a rich creamty texture and flavour.For better colour add 1/2 tbs of deggi mirch.



Matar Paneer is ready. Garnish with julliened ginger and chopped coriander. Serve with steamed rice, chapati or tandoori roti..

Hope you liked it...

Kashmiri Mutton

As the name suggests, this a non vegetarian Kashmiri dish. Its easy to make  infact best part of this dish is that it is easy to make, no onion tomato gravy required and is actually very tasty. This recipe was shared by a dear friend Kavita, again a very good cook . Here, I am sharing the recipe with pictures.

Hope you liked it..



Ingredients :

1. Mutton - 1kg.
2. Curd - 250 gms beaten, 3. Coriander powder - 2 tbs.,
4. Turmeric powder - 1 tbs.,
5. Kashmiri Mirch Powder - 3 tbs.,
6. Hing - A small pinch,
7. Ginger Powder - 2 tbs.,
8. Saunf Powder - 3/4 tbs.,
9. Salt to taste,
10. Mustard Oil - 1 cup
11. Water - 3-4 cup
12. Chopped coriander leaves for garnishing.

 Method:

1. In a Pressure cooker, heat mustard oil till vapours ome out.

2. Add mutton pieces in hot oil in pressure cooker and fry for 15- 20 minutes, till they turn light brownish in colour.

3. Now add, beaten curd in cooker. Mix well.





4. In a bowl mix coriander powder, turmeric powder, saunf powder, ginger powder, salt, kashmiri mirch powder and 1/4 cup water to make wet masala mixture.

5. To the mutton add a pinch of hing and pour wet masala mixture in it and mix well.

6. Keep tossing the mutton in cooker for another 6-7 minutes and then add 2- 3 cups of water , mix and cover the lid of pressure cooker.

7. Let it cook for 10 minutes or for 7-8 whistles.

8. After 10 minutes, check if it is properly cooked , else give some more time to cook.

9. Once cooked garnish with chopped coriander leaves. Kashmiri mutton is ready to be served.

10. Tastes best with steamed rice.



Peas and Potato Curry

As I said earlier in one of my post, peas and potato are so versatile that one can make many dishes out of them. Peas and potato curry or " aloo matar" is one such famous and tasty curry which is loved by all specially children. Here, i am sharing the recipe with pictures...



Ingredients:

Potato - 3
Peas - 1 cup
Tomato - 3, chopped
Onion - 1, chopped
Green chilly - 2 chopped
Garlic cloves- 2 chopped
Coriander leaves - 3-4 tbs chopped
Cumin - 1/2 tbs
Turmeric powder, coriander powder, red chilly powder, Garam masala, Amchoor - 1/2 tbs. each
Salt to taste
Oil for sauteing

Method:

Peel the potatoes and cut into pieces. In a pressure cooker put potato, peas and add 2 cups water, salt to taste and 1/2 turmeric powder. Put on the flame and let it boil till one whistle only.



In a wok, add 4-5 tbs oil. Once hot add cumin seeds and as they splutter, add chopped green chilly and garlic, saute for 20 seconds, add chopped onion, saute till it becomes translucent. Now add chopped tomatoes and saute for 3-4 minutes. Now add all the dry powders and mix.

After 3-4 minutes , to the wok add entire contents of cooker. Mix and let it boil for few minutes.



Potato and peas curry is ready. garnish it with chopped coriander leaves and Serve..

Hope You Liked It...

Mughlai Dum Aloo

Potato is a versatile vegetable. Hundreds of dishes of all kinds and nature can be made with it. Mughlai Dum Aloo is eaten widely in northern part of India, specially U.P. and Punjab. The spices used give it a Luchnawi touch and thus it is named " Mughlai " Dum Aloo. Here I am sharing the recipe with pictures ...

Mughlai Dum Aloo

Ingredients :

Baby Potatoes - 10 - 12 pieces
Onion - 2 chopped
Tomato - 5 chopped
Garlic - 7 cloves chopped
Ginger - 1 inch chopped
Green Chilly - 1 chopped
Melon seeds - 4 tbs
Bay Leaves -2
Cinnamon - 1 small stick
Black Peppers - 8-10
Cloves - 4
Big cardamom- 1
Turmeric powder, Coriander powder, Garam Masala, Amchoor, Chilly Powder - 1/2 tbs. each
Cumin - 1/2 tbs.
Salt to taste
Coriander leaves - 2 tbs chopped
Oil for frying



Method:

Peel potatoes and pierce with a toothpick and fry in hot oil till they turn golden in colour. Keep aside.



In a wok, heat 6 big tbs of oil, add chopped garlic, ginger, green chilly, onion and saute. As onion turns translucent, add chopped tomatoes and saute for 5 minutes. Now add 2 cups of water and let it boil. After 5 minutes turn off the flame. Blend this mixture and keep aside.

Soak melon seeds in one small cup water for 15 minutes and then make a paste out of it.



In a seperate wok heat 3 tbs of oil. Add 1/2 tbs cumin, bay leaves, cloves, black peppers, cinnamon, cardamom and when they splutter add blended mixture of tomato and onion. Let it boil.



Approximately after 5 min. add melon seeds paste. Stir for 3-4 minutes.



Now, soak all dry masalas in 10 tbs water in a bowl and add it the gravy. Stir and add fried potatoes in it. Let it boil for 5 minutes.



Turn the flame off. Mughlai Dum aloo is ready.



Garnish with chopped coriander leaves and serve with tandoori roti, chapati, naan or rice.

Hope you enjoyed !!