Serves: 4 Ingredients 1/2 kg Chicken 1 big onion 11/2 medium tomatoes 1 medium potato 1 tbsp tomato ketchup 1 tbsp. oil 1 tsp. vinegar 3-4 green chilies 1/4 tsp. cumin seeds 3 garlic flakes 1 tsp ginger garlic paste 1/2 tsp. black pepper 1" cinnamon stick 2 cloves 1/4 tsp turmeric powder 1/4th bunch coriander leaves salt to taste Method
Clean and cut chicken into 1/2" pieces. Wash and drain well. Cut potato lengthwise. Grind green chilies,cumin seeds, garlic flakes, black pepper,cinnamon stick, cloves,turmeric powder,coriander leaves,1/2 onion and tomatoes to make the masala paste. In a vessel heat the oil and fry the 1/2 chopped onion till light brown. Add the potatoes and fry till oil separates.Add ginger-garlic paste and the masala paste and fry nicely. Add the chicken pieces and fry till the color changes, then add enough warm water for cooking. Add tomato ketchup as indicated. Bring to a boil, then reduce heat and simmer till done. Add salt and vinegar and continue cooking till oil surfaces. Serve hot with rice or any bread.
Serves: 3 to 4 Ingredients Ground Chicken - 500 gms 1 medium onion 2 medium tomatoes 1 tsp ginger garlic paste 1 jalapeno chili whole garam masala (2 cinnamon sticks,2 cardamoms, 1 bay leaf) 1 tsp chili powder 1 tsp cumin powder 1 tsp Nawabi meat masala 1 tsp Butter chicken masala 1/4 cup frozen peas(optional) 1 tbsp lime juice 1/4 tsp turmeric powder 1/2 tsp soy sauce 1/2 tsp sugar 2 tbsp oil salt and ground pepper to taste. Method Heat oil in the pan, add whole garam masala and fry it for sometime. Put chopped onion and fry it till golden brown( add little salt while frying onion) Add ginger garlic paste and fry it for sometime. Put chopped tomatoes, chili, cumin, turmeric powder, Nawabi meat masala, Butter chicken masala, salt and little water. Fry the masala nicely, add ground chicken and lime juice Cover the pan with the lid and cook till the ground chicken is done Put frozen peas,soy sauce and ground pepper and let it cook for 4-5 mins Garnish it with coriander and ground chicken is ready to serve with naan or rice.
Ingredients 10 small eggplants, 1 tsp ginger-garlic paste, 1 cup dry shredded coconut, 1/2 cup roasted peanut powder, 2 tbsp sesame seeds, 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp garam Masala , 1/2 tsp concentrated tamarind paste 1 tbsp jaggery, 2 tsp chili powder, 1/2 tsp asafoetida, 1/2 tsp turmeric powder, 2 tsp oil, salt to taste. Method Give four vertical slits to the eggplants. Keep them in salt water for 15 minutes and rinse. Set aside. Roast coconut, sesame seeds, coriander,cumin seeds together till light brown. Add tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and garam masala to the roasted mixture and grind it. Stuff all the eggplants with above masala. Take a pan, and heat oil in it,add asafoetida and turmeric powder. Add the eggplants and the leftover masala. Fry the masala nicely then add 1/2 cup warm water. Cover and cook over low-medium heat for about 20-25 min or until the eggplants turn soft and completely cooked. Stir it to check if the eggplants are done. If not, cook further until done. Garnish with coriander leaves. Serve hot with naan.
