Masalewali Bhunihuwi Arvi

A few days back I was chatting with one of my very close friends. When she said she had sautéed taro root for lunch, that was enough for me to search for Arvi/Arbi/Taro Toot/Colocasia, in the market the coming weekend to buy some of those fresh tubers.

Colocasia/Taro root – Arvi

Sautéed Taro root is one of my favorite side dishes. I could eat it as a snack, as a side-dish. I also find this method of preparing this root vegetable easier as the skin peels out quite effortlessly after boiling and a quick sautéing lessens its sliminess considerably. Simply boil them until tender then stir fry them to perfection. Lovely! Enjoy the stir-fried wholesome starchy tuber.

Masalewali Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Ingredients:

• Taro root/Caolocasia/Arvi – 8, medium sized
• Canola oil – 2 tbsp
• Cumin seeds/Zeera – 1 tbsp
• Turmeric – a pinch
• Nigella seeds/Kalonji – 1 tsp
• Red chilli flakes – 1 tsp
• Roasted Coriander/Dhaniya powder – 1/2 tsp
• Salt – 1 tsp
• Dry Raw Mango powder/Amchur powder – 1 tsp

Masaledaar Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Method:

• Pour oil into a large flat heavy bottomed frying pan at medium high heat and as soon as it warms up, throw in the cumin seeds, nigella seeds and the red chilli flakes. Add the coriander powder, turmeric and salt.
• Working quickly, spread the taro root pieces in a single layer in the pan above the masala, and let them sear. After a minute, when they are nicely browned, lower the heat and gently flip them all so that they sear well on all sides and the masala gets coated evenly on all the taro root pieces. Sprinkle Amchur powder.
• During the last 2-3 minutes, cover the lid of the pan. Remove from heat and enjoy the sautéed Taro root.

Luv,
Mona

Reshmi Gosht

This week’s weather forecasts are perhaps among one of the most monstrous weather conditions I had ever experienced here, with terrible snowstroms and piles and piles of snow everywhere.

Frozen Moment #4

Thankfully I and my family are at home for the holidays, but my I feel sorry for all those people who have to go through the harsh snow strom. Keep safe and warm everyone! I also feel miserable to watch my hubby shovel the snow and fight with the car to get it started everytime after a snowfall. 

After all this back breaking endeavor of scooping out the bulky mounds of snow, I decided to treat my hubby with one of my most loved recipes that I had learnt from my dear mother. Its simple and quick, and even so, one of the most delectable red meat dish that you will remember always.  

Reshmi Gosht - Spicy Lamb Breast pieces in an aromatic sauce

This recipe uses the Lamb breast riblets, also called as Seenay ka gosht in Urdu. It contains ribs and fat sheets arranged in layers and is one of the most delicious tasting flesh. However it is also high in fat content. You can also replace it using Lamb thigh meat which again has a delicate flavor.

Reshmi Gosht – Spicy Lamb Breast pieces in an aromatic sauce

Ingredients:

• Lamb Breast Riblets/Seenay ka Gosht- 600 gms
• Red onion – 1, large, finely sliced 
• Ginger-garlic paste – 2 tsp
• Red chilli powder – 1 tsp
• Turmeric – 1/4 tsp
• Salt – 1 tsp
• Lemon juice – 3 tbsp
• Saffron threads – a pinch

Method:

• Wash and clean the meat, and keep in a colander for the water to drain away.
• Add the sliced onion along with the meat in a pressure cooker. Add ginger-garlic paste, red chilli powder, turmeric and salt. Pour in a cup of water and close the lid. Let it pressure cook on medium heat until it is tender.
• Later, open the lid, and let it cook on meadium heat, until the meat is quite dry. Add lemon juice and saffron threads. Remove from heat and serve.

Note: There is no need to add oil to the curry, there is already enough fat in the meat

Suggested Accompaniments: Serve this curry warm along with warm parathas

Cheers,
Mona

Amchur-Harimirch wale Kacche Gosht ke Kofte

Happy Indepedence Day all my dear Indians!

Kofta (in Urdu language, Singular-Kofta; Plural-Kofte) means meatballs. Among all the meatball curries that I prepare, two of them, the Methi-Gosht ke Kofte and this one that I am writing about today are the most favorite in my house and we devour them along with warm Naan, or Afghani Roti which I get from the market usually.

It is called as ’Kacche Gosht ke Kofte’ as the meatballs/Kofte in this method are added raw into the hot gravy and are allowed to cook in it. The meatballs cook perfectly in the hot bubbling gravy within a few minutes. I love this technique because, as the raw meatballs cook in the hot gravy, they impert their juices and flavor and give a deep taste.

Amchur-Harimirch wale Kacche Gosht ke Kofte – Meatballs in a hot and sour gravy 

The two main ingredients here are Amchur in the Kofta and Green chilli paste in the gravy. You can feel the light tartness in the meatballs when you have them and the slight hotness due to the green chilli paste in the gravy make you leave wanting for more. It is a very simple recipe.

As Ramadhan is fast appraching, you can prepare this curry in large amounts, portion it and store it in freezable plastic food storage boxes that are microwave safe. When you sit to have your meal after iftaar, just microwave the box for a few minutes, and you are done. It will save you a lot of time.

You can use ground meat to prepare this curry, or if ground meat is not available, then you can even use meat chunks to prepare it. Wash and cut the meat chunks into bite size pieces, and put the chunks along with the spices for meaballs in a food processor, and pulse till the meat is well ground and mixed with the spices. Food processor is one of the most important kitchen gadgets in my kitchen. It makes my work very easier.

Amchur-Harimirch wale Kacche Gosht ke Kofte – Meatballs in a hot and sour gravy

For the Meatballs/Kofte

Ingredients:

Ground Veal/Lamb/Goat meat (or) Veal/Lamb/Goat meat chunks cut into bite size pieces or mince – 300 grams (read the notes above)
Dry Raw Mango/Amchur – 2 tsp
Red chilli flakes – 2 tsp
Garam Masala – 1 tsp
Salt/Namak – 1 tsp
Turmeric/Haldi – 1/2 tsp
Ginger-Garlic/Adrak-Lahsun paste - 2 tsp

Kacche Gosht ke Kofte – Raw meatballs

Method:

-In a food processor or a blender, add all the ingredients and pulse till the mixture is all well mixed. Remove it into a bowl. Take a small amount into your hand and shape into little balls (approx 1 inch in diameter) rubbing the mixture between your palms. Continue making balls untill all the mixture is completed. Keep aside.
-Wash your hands well with soap.

For the Curry/Gravy:

Ingredients:

Canola oil – 4 tbsp
Yellow onion – 3 , large, thinly sliced
Salt – 1 tsp
Seseme seeds/Til – 1 tsp
Cumin seeds/Zeera – 1 tsp
Carom seeds/Ajwain – 1 tsp
Clove/Laung – 2
Green cardamom/Elaichi – 4
Cinnamon sticks/Dalchini – 1 inch stick
Ginger-Garlic paste – 2 tsp
Green chilli – finely chopped, 2 tsp
Red chilli powder – 1/2 tsp
Yogurt – 2 cup, lightly whipped
Beef Stock – 1 litre
Curry leaves – 6
Dried red chilli – 4, broken into two, seeds shaken out

Method:

-Pour oil into a large non-stick frying pan at medium heat and as soon as it warms up, add the onion and salt. Saute it for 3 minutes, then cover the lid. After 3 minutes, stir the onions, add a tablespoon of water and cover the lid again. Continue doing this until the onions are well browned and soft.
-Add seseme seeds, cumin seeds, carom seeds, clove, green cardamom, cinnamon, and ginger-garlic paste and green chillies. Saute them for 2-3 minutes. Sprinkle red chilli powder. 
-Add the yogurt and keep strirring it continously for 1-2 minutes. Turn the heat off. Once cool, pour this gravy into a blender container and blend till finely pureed. 
-Pour this back into the pan. Add the meat stock and increase the heat to medium high. Let it come to a boil.
-Lower the heat to medium low, and gently add the meatballs one by one to the gravy in a single layer, and close the lid. Let it cook for 10-15 minutes. Keep gently giving it a stir every 3 minutes or so taking care not to break the meatballs. Serve warm.

Suggested Accompaniments: This curry goes very well along with Naan or Afghani Roti, or even along with steamed Basmati.

This curry goes all the way to Srivalli of ‘Cooking 4 All Seasons’ who is hosting the event- Curry Mela.

Have a pleasant weekend eveyone!

Luv,
Mona

Hari Pyaaz aur Malai wale Jhinge

This is one of the dishes that I prepare when I do not have much time to spend in my kitchen. These creamy prawns with scallions get prepared quite quickly and contain all the goodness. 

Hari Pyaz aur Malai wale Jhinge – Shrimp with Scallions and Cream  

Prawns are my favorite among the Seafood. These little crustaceans are devouring. In this dish I have used hari-pyaz/scallions and light cream along with some other ingredients as well, each one of them imparting their own special flavor to the dish, but keeping the flavor of the prawns the dominant.

I have also used the Salan Masala which I learnt from the cookbook Regional Indian Cooking by Ajay Joshi and Alison Roberts. This masala has now become a very important ingredient in many of my daily recipes and I find it very flavorful. I’m sharing the recipe of the masala with you all which I found in the cookbook.

Salan Masala

Makes about 2/3 cup

Ingredients:

• Dry Dessicated Coconut – 1/3 cup
• Sesame seeds – 1 1/2 tbsp
• Coriander seeds – 1 tbsp
• Cinnamon stick – 1 insh piece
• Whole cloves – 4
• Green Cardamom pods – 6 green
• Cumin seeds – 1 tsp
• Red Chilli powder – 2 tsp
• Turmeric – 1 tsp

Method:

• Dry roast the coconut and sesame seeds at medium heat until golden forn 3-4 minutes. Set aside to cool, then in a spice grinder, grind it to a fine powder. Transfer to a bowl.
• Add coriander, cinnamon, cloves, cardamom and cumin to the same pan. Dry roast at medium heat, stirring, until fragrant, 4-5 minutes. Set aside, cool and gring to a fine powder. Add to the coconut mixture along with chilli powder and turmeric. Stir well to combine. 
• Transfer to an airtight container. Store in refrigerator forupto 6 months. Use a clean dry spoon each time to us ethe masala to prevent mold from forming.

I usually get frozen prawns as they are easy to keep and are available for me to prepare and have them whenever I want. You can even use fresh prawns if available. I miss all the freshly available food in abumdance in India so much. Here, I do not get most of my Indian ingredients, and miss many of the Indian delicacies.

Tip: I have been practising a new way of storing food. I wash, dry and chop them up in the required shapes and freeze them in zip-lock freezer bags for weeks together. Foods that I usually store frozen are chopped green beans, chopped scallions, chopped bottle guard, choped okra, thickly chopped bananas and so on..

Hari Pyaz aur Malai wale Jhinge – Shrimp with Scallions and Cream

Ingredients:

• Fresh or Frozen Prawns – 400 gms, deshelled; tails, legs and veins removed 
• Canola Oil – 2 tsp
• Scallions – 3 cups, chopped with both the green and white parts
• Tomato Paste – 2 tsp
• Red Chilli Flakes – 1 tsp
• Turmeric – 1/4 tsp
• Salt – to taste
• Light Cream – 2 tbsp
• Lemon Juice – 2 tbsp
• Grated Ginger – 1 tsp
• Salan Masala - 2 tsp

Method:

• Pour oil into a large frying pan with lid at medium heat and as soon as it warms up, add the scallions and saute them for 3-5 minutes. Add tomato paste, red chilli flakes, turmeric, salt and shrimp. Mix, cover with lid and let it cook for 3 minutes.
• Later, add light cream, lemon juice, grated ginger and salan masala. Gently mix well and cover and let it cook for 5 more minutes. Serve warm.

Suggested Accompaniments: It tastes wonderful along with warm Rotis, or Basmati Chawal and any Vegetable side dish.

Luv,
Mona

Dahi Ki Kadi

I miss my uncle a lot whenever I prepare this curry at my house. He loves this curry to no extent and would always pour some tablespoons of the silky bright sunny colored yogurt gravy into his plate after he finished his meal to savour upon it in the end. I always enjoyed seeing him doing so. It feels so nice to see someone enjoy food to the last morsel.

Dahi Ki Kadi – Gram Flour Dumplings in a silky yogurt gravy

Dahi ki Kadi is an another dish prepared in most Hyderabadi houses very commonly. It is a simple curry with a thick yogurt gravy with a bright gold tint due the added spice especially for the color, turmeric. Gram flour is also added to give it a little volume. Be careful while you add turmeric to it, as too much turmeric will give a bitter taste to the curry. So be very careful while using this spice for color in this dish.

The dumplings are made of gram flour, chopped onions, spices and herbs. This is the customary method of preparing the bhajiyas for the dahi ki kadi. I sometimes substitute onion with cauliflower florets, and add the cauliflower fritters to the kadi for a new and different taste. You can try it, with different vegetables too.

This curry is usually is not reheated later. The left over is generally had cold from the refrigerator, with plain boiled rice or Khushka. I prepare this curry along with an another dry curry as a side dish.

Serves : 6-8

Dahi Ki Kadi – Gram Flour Dumplings in a silky yogurt gravy

Ingredients:

For the Kadi- (Kadi is the thick yellow coloured yoghurt gravy in which the Bhajiya are added later)

Yogurt – 750 gms
Turmeric – 1/2 tsp
Besan/Gram Flour – 1 1/2 cup, around 225 gms
Red chilli powder – 1/3 tsp
Salt – 2 tsp

For the Baghaar- (Baghaar is the Tempering. It is the flavored oil added to curries in the end for garnishing and flavoring the dish)

Canola Oil – 4 tbsp
Cumin seeds/Zeera - 1 tsp
Dried Red Chillies – 2, each cut into half, seeds shaken away
Garlic – 1
Curry leaves – 6
Canola/Sunflower Oil – 3 tbsp

For the Bhajiya- (Bhajiyas here are the fritters/dumplings added to the yogurt gravy)

Gram Flour – 1 cup
Water – to make paste
Red chilli flakes or Finely chopped small green chillies – 3/4 tsp
Salt – 1 tsp
Onion – 1, small, finely chopped
Cilantro - 1 cup, finely chopped
Ginger-Garlic paste - 1 tsp
Canola/Sunflower Oil – for deep frying

Dahi Ki Kadi – Gram Flour Dumplings in silky yogurt gravy

Method:

-In a bowl, whisk the yogurt till smooth and creamy and keep aside. Mix in the gram flour, turmeric powder, salt and red chilli powder, and pass the mixture throw a strainer into a deep and heavy bottomed non stick saucepan at medium heat and let it boil once on medium high heat. Keep stirring it continously using a flat/coiled wire whisk until it comes to a boil. Once it comes to a boil, let it simmer uncovered for about an hour until the raw smell of the gram flour goes away. Keep stirring it occasionally to avoid it getting burnt in the bottom.
-In the meantime, put a kadai or wok on medium high heat with oil enough to prepare the gram flour bhajiyas/fritters. Now, in a small bowl, mix together the gram flour, finely chopped onion, the ginger garlic paste, red chilli flakes/chillies, cilantro, salt and water just enough to make a thick paste.
-Drop teaspoons of this paste at a time into the hot oil,leaving space between them, and deep fry the bhajiyas/frittes till they swell up and are golden in colour. Remove with a slotted spoon and keep aside on a paper towel. Make as many fritters as like like from the mixture in any shapes and sizes
-Now in a small non stick pan, pour oil and throw in the cumin seeds, crushed garlic pod, curry leaves once the oil is hot. Stir fry the seeds till they splutter and change colour for abour a minute. Add the dried red chillies, and remove from heat.
-Finally, check the deep pan in which the kadi has been cooking. If it has attained a consistency of a loose gravy, it is done (make sure it not very thin, and also not too thick in consistency or else later on when it gets cooled, it will become like a cake. If it has become thick, add a little water, and if it is thin, cook it for a little more time). Now add the fried bhajiyas to the kadi and give a stir to dip them in the curry. Pour the prepared baghaar over the curry and serve it warm.

Suggested Accompaniments: Talahuwa Gosht and Chawal

Luv,
Mona

Chicken with Lychees

I just finished watching Transformers for the second time, and I have to say, that movie is awesome !!! That movie has now become the favourite of mine for the moment. I guess almost everyone has seen it and its doing a very good job at the box office. For all those of you guys who have not seen this movie yet somehow, here’s a suggestion, go watch that movie, you will love it to no end.

Just half an hour before the movie was gonna end, i got up to marinate the chicken to prepare this recipe for the day. Its a kind of sweet and sour chicken curry. I used boneless chicken breast pieces here, you can use the thighs, or any boned chicken pieces if you do not happen to have boneless breast pieces at home. I had it with Parathas and Rice.

This post of mine is for the event – A fruit a month’ AFAM, which the lovely Sig, of Live to Eat, has hosted for this month with Lychee as the fruit of the month. Many people do not know what Lychee are. Lychee is a fruit, mostly grown in China, and known for its sweet tart flavour. This fruit has a rose coloured skin when young, but as it matures, it develops a hard and leathery rind, which is inedible. It comes off easily leaving behind the jelly like, pearly white flesh with a single inedible seed inside. They are available fresh or canned in most asian stores. Anyways, here’s my entry for the event :

Ingredients:

Marination Ingredients-

• Boneless Chicken Breast Pieces – 500 gms, cut into 2 cm cubes
• Salt – 2 tsp
• Black Pepper – 1 tsp
• Canola Oil – 1 tsp
• Sugar – 1/2 tsp

Gravy Ingredients-

• Gram Flour – 5 tbsp
• Canola Oil – 3 tbsp
• Red Capsicum – 1/2 of a large capsicum, chopped
• Green Capsicum – 1/2 of a large capsicum, chopped
• Ginger Garlic paste – 2tsp
• Yellow Onions – 1, finely chopped
• Canned Lychee in Syrup – 1 can, 565 gms
• Tomato paste – 3 tbsp
• Water – 2 tbsp
• Red Chilli flakes – 1 tsp
• Red Chilli Powder – 2 tsp

Chicken with Lychees

Method:

• Drain and reserve all the lychees and a cup of syrup individually in two bowls.
• Marinate the Chicken in the marination ingredients for preferably 30 minutes.
• Roll the chicken breast pieces in 4 tbsp gram flour and fry till golden brown. Make sure you do not fry them for too long as breast pieces toughen up too quickly.
• In a pan on medium heat, in a tbsp of oil, stir fry the red and green capsicum for about 7 minutes. Remove and keep aside.
• In the same pan add the remaining oil and fry the onions till light brown.
• Add the ginger garlic paste and fry it along.
• Add the reserved cup of lychee syrup to it and simmer covered for 5 minutes.
• Now add the tomato paste and the stir fried capsicum to it and mix well.
• Dilute the remaining one tbsp gram flour in a 2 tbsp water and pour this into the pan. Let it cook till the mixture begins to thicken up.
• Add the Chicken pieces and the drained lychees, chilli flakes and red chilli powder and give a good stir.
• Let it cook on simmer uncovered for 5 minutes.
• Once ready, Serve it hot.

 

Palak Paneer

As Usual, today I was searching in my refrigerator for things that I can use up to make a curry for the lunch. I found some frozen spinach and paneer in the deep freezer. Palak Paneer is what striked my mind and I immediately began to work my way to prepare it. Its high in Proteins and Iron and quite delicious.

This is great with a Paratha, or you can even have it with rice. This dish can be found on the menu of most North Indian restaurants all over the world. Here, i have used Frozen spinach for my convenience, you can substitute it with equal amount of fresh spinach. Enjoy the recipe

Ingredients:

• Frozen/Fresh Chopped Spinach – 500 gms
• Yellow Onion – 1, large, chopped
• Tomato – 2, large, chopped
• Ginger Garlic paste – 1 tbs
• Canola Oil – 4 tbsp
• Green Chilli – 1 tsp, chopped
• Garam masala – 1 tsp
• Salt – 2 tsp
• Red chilli flakes – 1/2 tsp
• Paneer/Cottage cheese – 250 gms, cubed
• Canola Oil for frying paneer
• Light Cream -2 tbsp

Method:

• In a pan, add a tablespoon of oil and fry the onions till very light brown.
• Add ginger-garlic paste, and green chilli paste and give it a good stir.
• After 3 minutes add, the chopped tomatoes and the spinach.
• Cover the lid of the pan and let it cook on simmer until the spinach is soft and pasty. Add a little water if needed to make the spinach soft and mushy.
• Cool and grind the above spinach mixture to a paste.
• Heat oil in a heavy bottomed pan and deep fry the cubed paneer/cottage cheese till light browned on all sides. Remove the paneer from the oil into a bowl and keep aside.
• In a another pan pour the remaining oil and add cumin seeds, let them splutter.
• Now add the grinded paste of spinach to the pan, sprinkle in the garam masala and salt. Reduce heat and stir well.
• Add the paneer pieces and gentlymix them into the spinach paste.
• Simmer for 2-3 minutes, and take the pan off the heat. The paneer will soften in the heat.
• Serve hot, swirled with the cream.

 

Grilled Sweet Chilli Chicken

It’s Sunday, and my family wishes for something different, to celebrate our weekend and treat our stomach to its cravings. So after the breakfast, I was searching for inspiration. At moments like these, I usually get stuck to my fav cook books or get hooked to my ibook and sit browsing and searching for recipes, sites that help me out, now for my lunch, a weekend lunch. It took some time, but eventually I found this recipe online, i usually do not prepare these kind of recipes, infact I never did. My chicken is almost always with some or the other spices, or masalas. But this didnt have any. I thought to give it a try and went ot my kitchen. I modified it in my own way, adding what I love and felt would go well, marinated my chicken for three hours and sat watching ‘Finding Nemo‘ with my Hubby. Yes, I hadnt seen it and was asking him to get the DVD, and today I was able to. The movie was lovely, love animation a lot, and after that it was time for the chicken to go into our systems. It was already Lunch time. It took around an hour for the chicken to cook perfectly, and when I served my grilled chicken with rice and a side dish, it was a hit with my family. Everyone loved the sweet taste and the light chilli touch to it. Here’s the recipe, try it out and enjoy guys.

Ingredients:

• Chicken drumsticks/Chicken wings – 8 pieces
• Butter – 6 tbsp
• Soy sauce – 3 tbsp
• Honey – 2 tbsp
• Maggi Chilli Sauce – 2 tbsp
• Turmeric – 1 tsp
• Coriander powder – 1 tsp
• Vinegar – 1 tbsp
• Ginger-Garlic Paste – 3 tsp
• Crushed chili flakes – 1 tbsp
• Black pepper – 1/2 tsp
• BBQ Sauce- for basting

Method:

• If you are planning to grill your chicken indoors in your oven, take a roasting pan with higher walls and line it on the base with aluminium foil folded twice. And if you have an outdoor gas or charcoal grill its all the more better.
• Make small slit marks on the chicken drumsticks or chicken wings, whatever you plan to prepare for the day.
• Mix all the ingredients well and coat the chicken the chicken with it. Let it refrigerate for 3 hours preferably. Let the chicken come back to room temperature again just before when you begin to grill it.
• Pour all the contents of the marinate with the chicken in the roasting pan if using an indoor grill oven, or place the individual marinated chicken on the charcoal or gas grill and begin grilling it. Remember to keep the grill temperature on low heat so that the chicken cooks properly.
• Let it grill for an hour time, until it is thoroughly cooked. Keep turning and basting the drumsticks with any of your favourite BBQ sauce.
• Griil it until it is perfectly cooked, and make sure you do not burn it. You can test if it is nicely cooked by piercing it with a fork at the thickest portion of the drumstick. Once done, Serve it hot.

 

Makhani Murgh

I love the smell of butter when it goes into a hot pan. Hmmm! The combination of Butter, Chicken and Cream, i feel is the best. Well, an another combination i love with chicken is Chicken and Cheese. Yummy!

Butter chicken is one of those many dishes in India that is found on the menu card of almost every restaurant. Its made in different ways in different places in India, but i prefer this procedure, its simple and gets prepared soon, and its delicious. What more will one want from a dish?

Butter Chicken can be had with any Parathas or with Plain Rice as a side dish. Well, here’s the recipe. Try it out. and Lemme know if you guys also liked it. Enjoy.

Butter Chicken - Makhani Murgh 

Here, I have used a bit more of the red chilli as I prefer it hot, you can always alter the amount of salt and chilli in a dish as you like. 

Butter Chicken - Makhani Murgh 

Serves: 6-8 

Ingredients:

• Butter – 8 tbsps
• Yellow Onions – 1, small, chopped finely
• Chicken Breast – 500 gms, cubed into 2 cm pieces
• Red chilli powder – 1 tsp
• Turmeric – 1/2 tsp
• Salt – 2 tsp
• Red chilli flakes – 1/2 tsp
• Garam Masala – 1 tsp
• Dry Roasted Cumin seed powder – 1/2 tsp
• Dry Roasted Coriander Seed powder – 1/2 tsp
• Tomato paste – 2 tbsp
• Lemon juice – 2 tbsp
• Light/Heavy Cream – 6 tbsp
• Mint leaves – 2 tbsp
• Cornflour – 1/2 tsp

Method:

• In a bowl combine chicken with red chilli powder, red chilli flakes, turmeric, salt, dry roasted coriander and black cumin powders and garam masala. Let it marinate for 15 minutes.
• Put butter into a pan at medium heat. Now add the chopped onion to the butter and cook till it turns light brown. Add the ginger garlic paste and stir well for 2 mins. Then add the marinated chicken to the pan and stir well. Cook till the chicken has browned on all sides and is no longer pink.
• Dilute the tomato paste in a cup of water and add to the chicken. Mix well. Also add lemon juice and cover the lid for 5 minutes.
• Now add the cream and cornflour and give it a good stir. Add the orange colour to the chicken and mix well. Cook till the gravy of the curry has become pasty.
• Garnish with mint leaves and serve hot.

Suggested Accompaniments: Parathas, Naan, Basmati Chawal, Pulaos.. or even in between tosated bread as sandwiches.

Luv,
Mona