Archive for the ‘Main Dish’ Category
Butter chicken (Chicken in a silky Sauce)
05
Apr
Ingredients:
- oil – 2Tsp
- Butter – 2 Tsp
- Cumin – 1Tsp
- Onion – 1 large finely chopped
- Tomatoes – 2 finely chopped
- Green chilli – 1
- Ginger & garlic paste – 2 Tsp
- Red Chilli powder – 1Tsp
- Corriander Powder – 1/2 Tsp
- Turmeric – 1/4 Tsp
- Cashew nuts – 6 nos
- Chicken Breast – 500 gms , cut in to 2 inches length wise
- Fresh Cream – 2 Tsp (optional)
- Tomato sauce – 1 Tsp
- Orange food color – A small pinch
- Corriander leaves for garnishing
- Salt for taste
Method :
Initial preparation:
- Add one spoon of oil to the hot pan. Add a spoon of Ginger garlic paste stir it for 30 seconds.
- Now add the chicken and stir it well. Add half of the salt to the chicken.Let it cook for 5 min or till it changes to white color. Then transfer all of them from pan to a bowl and keep it aside.
To Grind:
- Add a spoon of oil to the hot pan. Add cumin seeds followed by onion and green chilli . Stir it till onions are translucent. Then add cashew nuts.
- Add a spoon of Ginger garlic paste. Add chilli powder, corriander powder and turmeric powder. Mix it well.
- Add in the tomatoes and cook for 5 mins.
- Remove these cooked ingredients and grind it to a smooth paste in a mixer.
For the Sauce:
- Now for the third time heat the pan and add the butter. Pour in the grind ingredients mix, to the pan.
- cover it and cook for 10 min in a slow flame. Add the tomato sauce and food color. Now add the cooked chicken in to the pan and let it cook for 10 more minutes.
- Finally add fresh cream . Garnish with Corriander leaves.
Tip : Butter chicken and Butter Naan is the best combination . Also this gravy tastes good with Chappathi , Rice & Roti.
Chicken Kurma
30
Mar
Ingredients
- Oil – 1 Tsp
- Spices – Cinnamon stick – 1/2 an inch stick , cloves – 3, Cardamom – 2, Bay leaves – 1)
- Onion – 1 Large, finely chopped
- Ginger garlic paste – 1 Tsp
- Chicken – Skinless Whole chicken with bones, cut in to small pieces
- Turmeric – 1/2 Tsp
- Chilli Powder – 1/2 Tsp
- Corrinder Powder – 1 Tsp
- Tomatoes – 2 finely chopped
- Green Chilli – 5 nos
- Coconut – 1 cup, fresh and Shredded
- Aniseed – 2 Tsp
- Cashew – 5 nos
- Salt for taste
- Curry leaves – 1 Strand
- Corriander leaves – 1 Strand.
To Grind:
Wet grind Coconut , aniseed , Cashew and 2 green chillies to a fine paste.
Method:
- Heat the pan. Add oil , when it is hot add all the whole spices.
- Add the Onion and fry till translucent. Add 3 green chillies and ginger garlic paste and stir for a minute.
- Add the chicken and stir it for couple of minutes.
- Now add turmeric , chiili powder, corriander powder and required salt. Stir it for 2 minutes.
- Add the tomatoes and mix it. Cover it and cook in medium flame for 15 min.
- Add the wet grind paste to the gravy and mix it up. Cook it for 10 minutes.
- Finish the dish by adding corriander and curry leaves.
Tip : 1. Chicken Kurma is a side dish for Idli , Dosa, Appam, Idiappam, Chappathi , Poori.
2. Also it goes well with rice.
