Vegetable Manchurian

Vegetable Manchurian

Ingredient 

For the Balls

• Cabbage – 1/2 cup (grated)
• Carrot – 1/2 cup (grated)
• Peas – 1/2 cup
• Beans –1/2 cup (grated) (optional)
• Boil and mashed potato – 1/2 cup
• Cornflower – 2 table spoon
• Oil to fry

For the Gravy

• Onion – 2 (cut into cubes)
• Capsicum – 1 (cut into cubes)
• Spring onion – 1/2 cup
• Oil – 1 table spoon

For the Masala

• Ginger paste – 2 table spoon
• Garlic paste – 1 table spoon
• Green chilly paste – 1 table spoon
• Honey – 1 table spoon
• Soya sauce – 2 table spoon
• Tomato sauce – 2 table spoon
• Salt to taste

Method 

At first we will make the masala which we will use for the balls as well as for the gravy. Put all the paste of the masala in a bowl, all the sauces, honey and salt and mix well. 

Now for the balls, in a bowl put all the grated vegetables , peas, boil and mashed potato and half of the masala which we have made and mix the cornflower into it and mixed well to make a dough. Now roll it out in your palms to form little balls. Keep the balls in a refrigerator for 30 minutes. After that fry the balls and keep aside. 

Now to make gravy, heat the oil in a kadai put the onion and sauté a little , then put capsicum, spring onion and rest of the masala. Cook it for 5 minutes, put 1 cup of water to make gravy. When gravy start boiling give the vegetable balls and cook for another 5 minute. Your vegetable Manchurian is ready , serve it hot with noodles of rice.

Sweet and Sour Fish

Sweet and Sour Fish

 
Ingredient

• rui (rohu) fish – 5 pieces (it is a type of fish)
• Onion – 2 (cut into cubes)
• Green chilli – 2 (slice into halves)
• Ginger paste – 1 tea spoon
• Whole gram masala – 1 tea spoon
• Tomato sauce – 3 tea spoon
• Honey – 1/2 tea spoon
• Salt to taste
• Oil - 2 tea spoon

Method 

Clean the fish pieces and marinate with salt for 10 minutes. Heat the oil in a non-stick pan. Fry the pieces for 2 minutes and take out from the oil and keep aside. In the same pan put the whole gram masala and sauté for a minute. Put the green chilli and onion and fry till onion turns light brown, then put salt ,ginger paste and 2 table spoon of water and the fried fish pieces and cook till the fish is almost done. In the last put the mixture of tomato sauce and honey and cook for 2 minutes. Serve hot with plain rice.

Chilli Potato

Chilli Potato

Ingredient

• potatoes - 2 (cut into long fingers)
• Salt, to taste
• vinegar – 1 tea spoon
• Oil, for deep frying

For the gravy :

• oil – 1 tea spoon
• Ginger and garlic paste – 1 tea spoon
• Onion – 1 (chopped)
• capsicum – 1 (chopped)
• spring onions – 1/2 cup (chopped)
• sugar – 1 tea spoon
• Salt to taste
• Soya sauce – 1 tea spoon
• chilli sauce – 1 tea spoon
• Tomato sauce – 1 tea spoon

Method

Boil the potato fingers in a bowl with water, vinegar and salt for 5 minutes and strain it. Deep fry the potato finger till golden and keep aside. In a kadai heat the oil, now add ginger garlic paste, onion and sauté for 1 minute. Now put capsicum, spring onion and the fried potato and cook it in a high flame till potato are cooked. Now in the last put all the sauces, sugar and salt to taste and fry for a minute. Serve hot.

Honey Garlic Chicken

Honey Garlic Chicken

Ingredient

• Boneless chicken – 500 (cut into medium size pieces)
• Vinegar – 1 table spoon
• Red chilli powder – 1/2 tea spoon
• Salt to taste
• Butter – 2 table spoon
• Garlic – 2 table spoon (chopped)
• Spring onion – 1/2 cup
• Capsicum – 1 cup (cut into cubes)
• Onion – 1/2 cup (cut into cubes)
• Honey – 1 table spoon
• Tomato sauce – 2 table spoon
• Chilli sauce – 2 table spoon
• Soya sauce – 2 table spoon
• Cornflower – 2 table spoon( mixed with little water)
• Water – 1 cup

Method

Marinate the chicken pieces with vinegar, salt, red chilli powder for an hour. In a non-stick pan put 1 table spoon butter and sauté the chicken pieces for 5 minutes and keep aside. In the same pan put the remaining butter and put chopped garlic, spring onion and fry for 2 minutes. After that put the fried chicken pieces, onion and capsicum cubes and stir for few minutes till chicken is done. Mix all the sauces, honey and water and cook till gravy looks shiny. To make the gravy thick put the cornflower dissolved with 1/2 cup water and stir. Serve hot with fried rice/ noodles.

Stuffed Potato Dum

Stuffed Potato Dum

Ingredient

• Medium size potato – 5 (boiled and then make it half)
• Ginger garlic paste – 2 tea spoon
• Onion – 4 tea spoon (grated finely)
• Green chilly – 2 (cut into halves)
• Curd – 2 tea spoon (beaten)
• Tomato puree – 4 tea spoon
• Coconut milk – 2 tea spoon
• Fresh cream – 2 tea spoon
• Gram masala powder – 1 tea spoon
• Oil - 5 tea spoon
• Garnish with coriander leaves

For the filling

• Khoya/paneer – 100 gm (grated it finely)
• Chat masala – 2 tea spoon
• Lemon – 1 tea spoon
• Red chilly powder – 1 tea spoon
• Honey – 1/2 tea spoon
• Resin – 1 tea spoon
• Coriander leaves – 2 tea spoon (chopped)

Method

Boil the medium size potato and cut it into halves. Scoop the potato from the middle with a spoon. The shape of the potato half is like a bowl where we have to put the filling. For the filling mix all the ingredient of the filling. Then fill it in the potato bowl. Make all the potato halves like that and keep aside in the fright for 1 hour. Heat the oil in non-stick kadai and fry the stuffed potato for 5 minutes. Take out the potato and keep aside. In the same oil put green chilly, ginger garlic paste and sauté for 2 minutes. Then put grated onion and fry till light brown. Then mix tomato puree, beaten curd, coconut milk and if require 1/2 cup of water. When it start boiling give the fried potato and gram masala and cook for 5 minutes. In the last put fresh cream and garnish with coriander leaves. Serve hot with roti or parata.

Butter Chicken

Butter Chicken

Ingredient

• Chicken- 1 kg (Cut into 10 pieces)(prick the pieces with fork)
• Lemon juice – 2 tea spoon
• Curd – 100 gms (thick beaten curd )
• Ginger garlic paste – 2 table spoon
• Red chilly powder – 2 tea spoon
• Onion paste – 2 table spoon
• Tomato puree – 5 table spoon
• Coconut milk – 2 table spoon
• Gram masala powder – 2 tea spoon
• Fresh cream – 2 table spoon
• Butter – 4 tea spoon

Method

Marinate the chicken pieces with salt, lemon juice, red chilly powder, ginger garlic paste and gram masala powder for about 1 hours. Mixed beaten crud in the chicken and cover the marinate for 2 hours. Heat the butter in kadai , put onion paste and sauté for 2 minutes. Then put the marinate chicken and fry till butter separated from the chicken. Add tomato puree, coconut milk and salt to taste and stir it. Cook till the chicken is done. In the last put fresh cream. Garnish with coriander leaves and serve hot with roti or rice.

Paneer Pasanda

Paneer Pasanda

Ingredient

• Paneer – 300
• Onion – 1/2 cup (paste)
• Garlic & ginger paste – 2 tea spoon
• Green chilly – 2
• Curd – 2 tea spoon
• Kaju paste – 1 tea spoon
• Coconut milk – 2 tea spoon
• garam masala powder – 1 tea spoon
• Khos-khos(poppy seed) paste – 1 tea spoon
• Fresh cream – 2 tea spoon
• Oil – 1 tea spoon

For fillings

• Khoya / paneer crush – 1 cup
• Salt to taste
• Chat masala – 2 spoon
• Coriander leaves – 2 tea spoon (chopped)
• Rasine – 1 tea spoon
• Cornflower for the better
• Oil to fry

Method

Prepare the filling by mixing the khoya/paneer crush, chat masala, salt, rasine and coriander leaves with the have. Then cut the paneer into thin slice in the shape of triangle/square . Take the one slice put little filling and put another slice over it like sand wise. Prepare in the same process all the paneer slice. Prepare a better with cornflower and little salt. Heat the oil in a non-stick kadai. Fry all the paneer sandwich till light brown. Strain it into a absorber paper. In the separate kadai heat 1 tea spoon of oil. Put ginger garlic paste and sauté for a minute. Then put green chilly , onion paste and fry till it turns light brown. After that put kaju and khos-khos (poppy seed) paste, curd, gram masala powder,coconut milk and if require put 1/2 cup of water and bring it to boil. While boiling put the paneer sandwich and cook in a low flame for 3 to 5 minutes. In the last put the fresh cream and serve hot with roti.

Paneer Butter Masala

It is one of the all time favorite and famous food of the vegetarian but all enjoy it.  

Paneer Butter Masala

Ingredient

• Paneer - 250 gms
• Oil/butter - 2 tea spoon
• Onion - 1 (finely chopped)
• Ginger garlic paste - 1 tea spoon
• Tomato puree – 1 cup
• Cashewnuts – 5 nos
• Poppy seed – 1 tea spoon
• Coconut milk - 1/2 cup
• Cream - 4 tea spoon
• Salt to taste
• Cumin seeds – 1 tea spoon
• Coriander powder - 1 tsp
• Green chilly – 3 (slice into halve)
• Garam masala powder - 1/4 tsp
• Coriander leaves – 2 tea spoon (chopped)

Method

Soak cashew nuts and poppy seeds and make a paste with coconut milk and keep aside.Cut paneer into cubes and fry for 2 minutes in a kadai with little oil. In the same kadai put whole cumin seeds and ginger garlic paste and sauté for 2 minutes. Now add chopped onion and sauté till light brown and then put coriander powder, slice green chilly and tomato puree and cook for sometimes. Then add the fried paneer, gram masala and cashew, poppy seed, coconut milk paste with 1 cup water and cook in low flame till gravy thicken a little. Add salt to taste and in the last put the fresh cream. Garnish with little cream and chopped coriander leaves and serve hot with roti or naan.

Palak Paneer

Palak Paneer

Ingredient

• Spinach - 1 kg
• Methi leaves – 1 cup
• Ginger garlic paste – 2 tea spoon
• Cumin seeds – 1 tea spoon
• Whole gram masala – 2 tea spoon
• Bay leaves – 2 nos
• Dry red chilly – 1
• Green chillies – 2 (slice into halves)
• Onion – 1 (very finely chopped)
• Suger – 1 tea spoon
• Oil – 2 tea spoon
• Salt to taste
• Fresh cream – 5 tea spoon

Method 

Remove the stems from spinach and clean in the water properly and boil in the water with little salt for 5 minutes and cool it. When cool drain the water and make a smooth paste with clean methi leaves with sugar. Heat oil in a pan. Add cumin seeds , bay leaves, dry red chilly and whole gram masala and sauté for a minute and then add ginger garlic paste and chopped onion and cook till onion turns light brown. Now add paneer cubes and 5 tea spoon water so that paneer does not stick and mixed well. Then add spinach and methi paste and a little water if required. When gravy comes to boil add the salt to taste and in the last add fresh cream. Serve hot.

Palak Chicken

Palak Chicken is a delicious chicken curry made with spinach garnish with cream.

Palak Chicken

Ingredient

• Chicken - 1 kg
• Palak - 500 gms
• Tomatoes - 2 (chopped)
• Onions - 2 (chopped)
• Green Chilies - 2 (slice)
• ginger garlic paste – 3 tea spoon
• Cumin Coriander Powder - 3 tea spoon
• Chilly Powder – 1 tea spoon
• Garam Masala Powder - 1 tea spoon
• Turmeric Powder – 1/2 tea spoon
• Salt to taste
• Sugar – 1/2 tea spoon
• Cumin seed – 1/2 tea spoon
• Bay leaves – 2
• Dry red chilly – 1
• Whole gram masala – 1 tea spoon
• Ghee/oil - 4-6 tea spoon
• Fresh Cream - 100 gm

Method 

Remove the stems from palak, clean in the water properly and boil in the water with little salt for 5 minutes and cool it. When cool drain the water and make a smooth paste with salt and sugar. Marinate chicken with cumin coriander powder, turmeric powder, chilly powder , tomato slice and salt to taste for 2-3 hours. Heat oil in a kadai. Put ginger garlic paste and add chopped onion and sauté till onion turns light brown. Now add slice chilly and the marinate chicken and mixed well. Cover it with a lid and cook till chicken pieces are fully cooked. Remove the chicken curry from heat. In the separate vessel heat a little oil, put bay leaves, dry red chilly, cumin seed and whole gram masala. When it start popping put the whole chicken curry and the palak paste and mix well . In the end put fresh cream and serve hot with rice or rotis.

Chicken Rezala

Chicken Rezala is a very popular and favorite dish in Bengal but whole India enjoy it. This royal dish is simply magical with its delicious lip-watering taste. 

Chicken Rezala

Ingredient

• Chicken – 1 Kg (cut into big pieces)
• Onion paste - 1 cup
• Ginger-garlic paste - 2 tea spoon
• Green chilly paste – 1 tea spoon
• Curd - 1 cup (beaten)
• Coconut milk : 1/2 cup
• Cashew nuts paste - 2 tea spoon
• Poppy seeds paste - 2 tea spoon
• Whole gram masala – 2 tea spoon
• Cumin seed – 1 tea spoon
• Sugar - 1 tea spoon
• Salt to taste
• Bay leaves - 2
• Dry red chilly - 1
• Ghee/oil - 4 tea spoon
• Kewra water – 2 tea spoon

Method

Marinate chicken with onion paste, ginger garlic paste, chilly paste, beaten curd, cashew nuts paste, poppy paste and salt to taste for 5-6 hours. Now heat oil/ghee in a handi . Put cumin seed, bay leaves, dry red chilly, whole gram masala and sugar and sauté for 2 minutes. Then put whole marinated chicken into the handi and mix well. Cover the handi and cook till gravy start thickening. Then put coconut milk into it and mix it. In the last put kewra water. Serve hot with roti.

Mutton Keema Masala

Mutton Keema is a very popular recipe. I have tried it with vegetables and lots of spices.

Mutton Keema Masala

Ingredient

• Minced Meat - 300 gms
• onion – 2 nos (finely chopped)
• Tomato – 1 (finely chopped)
• Ginger Garlic Paste – 4 tea spoon
• Turmeric Powder – 1 tea spoon
• Chilly Powder - 1 tea spoon
• cumin and coriander Powder – 4 tea spoon
• Curd – 1 cup
• Green chilly – 2 nos (slice)
• Mixed vegetable - 3 cups (carrot, peas, beans, potato chopped into cubes)
• Oil – 4 tea spoon
• gram masala – 2 tea spoon
• Kewra water – 2 tea spoon
• Salt to taste

Method 

Clean and drain the minced meat and marinate it with ginger garlic paste, turmeric powder, chilly powder, cumin and coriander powder, curd and salt to taste for 3 hours. Heat oil in a pressure cooker. Put green chilly slice and chopped onion and fry till onion turns light brown. Then put tomato and marinated minced meat and cook till water evaporates. Now put mixed vegetable, gram masala and 1/2 cup water. Cover the pressure cooker lid and cook for 10 minutes. In the last open the lid and put gram masala powder and kewra water. Garnish with chopped coriander leaves. Serve hot with roti or rice.

Chilly Mushroom and Babycorn

Chilly Mushroom and Baby corn

Ingredient

• Mushrooms- 2 cup (chopped)
• Baby corn- 2 cup (sliced)
• Onion- 1 cup (chopped)
• Capsicum - 1 cup (any three color capsicum chopped)
• Ginger-garlic paste- 3 tea spoon
• Green chillies- 2 (sliced)
• Chilly sauce – 4 tea spoon
• Soya sauce- 4 tea spoon
• Tomato sauce- 4 tea spoon
• Honey – 2 tea spoon
• Cornflour- 1 tea spoon
• Salt to taste
• Spring onion – 1 cup (chopped)
• Oil- 3 tea spoon

Method 

Wash the mushrooms and baby corn and cut in cubes. Heat oil in a pan and add ginger-garlic paste and onions. Fry until they turn light brown. Now add the slice baby corn, mushroom and slice green chillies and fry for 8-10 minutes on low flame. Season with salt. Now add the chilly sauce, soya sauce, tomato sauce, honey and a little water, cover it and cook on low flame for 5 minutes. Take cornflour and mix it with half a cup of water to make a mixture. Remove the cover and add the cornflour mixture to the pan with continuous stirring. In the last add the chopped spring onion and remove from the flame. Serve hot with rice or noodles.

Chana Masala

Channa Masala in a different taste by a different cooking method.

Channa Masala

Ingredient

• Kabuli Channa - 500 gms (soak overnight with a pinch of food soda)
• Channa dal - 3 tea spoon
• food soda -1 tea spoon
• salt to taste

For Green Masala

• Pudhina Leaves - 1 bunch
• Coriander Leaves - 1 bunch
• Ginger paste - 3 tea spoon
• Green Chilli - 3
• Lemon juice - 2 tea spoon

For Dry Masala

• Cumin Powder - 2 tea spoon
• coriander powder - 2 tea spoon
• red chili powder - 1 tea spoon
• fennel powder - 2 tea spoon
• garam masala powder - 1 tea spoon
• amchoor powder - 1 tea spoon

Other ingredients are

• Onion - 2 (finely chopped)
• Tomato - 2 (finely chopped)
• oil - 3 tea spoon
• onion rings and chopped coriander leaves for garnish

Method 

Make a paste of all the ingredient of green masala in a mixture .Fry a little the dry masala in a kadai without oil. Boiled the kabuli channa and channa dal with salt in a pressure cooker till done. When cool separate kabuli channa from water and keep the water for use. In the Kabuli channa put the green paste and dry masala and mixed well. Heat the oil in a kadai and put chopped onion and fry till light brown.Now put tomato and the mixed kabuli channa in the kadai and cook it by giving little little water which we have kept from the boiling channa. Cook till the gravy stick the kabuli channa. Serve hot by garnishing it with onion rings and copped coriander leaves.

Spicy Creamy Paneer

Unusual spicy paneer in a creamy gravy style with a black pepper magic.

Spicy Creamy Paneer

Ingredient

• Oil - 1 tea spoon
• Whole gram masala – 2 tea spoon
• onion - 1 (big) fried
• Ginger garlic and paste – 2 tea spoon
• Curd – 5 tea spoon
• cumin and coriander powder – 2 tea spoon
• pepper powder - 2 tea spoon
• Honey- ½ tea spoon
• Haldi - ¼ tea spoon
• Gram masala power – ½ tea spoon
• Salt to taste
• cream - 4 tea spoon
• 250 gm paneer (cut it into cubes)
• Coriander and mint leaves, to garnish

Method 

Chopped the onion and fry it till brown and blended with little water to make a smooth paste. Heat oil in a kadai and add the whole gram massala. When it start popping add ginger, garlic paste. Saute for a minute and then add onion paste and cook well. Add curd, honey, cumin and coriander powder, haldi, pepper powder and cook to make the gravy thicken. Add salt and cook. Put paneer cubes and cream as well as 1/2 cup water. Reduce the flame to low and let it cook for 15 minutes. Serve hot, garnishing with chopped coriander and mint leaves.

Mutton Ki Chaap

Mutton marinated beautifully in a boat of spices and cooked distinctively in the flavors of whole gram masala and saffron.

Mutton Ki Chaap

Ingredient

• Mutton - 500 gm

For the marinade:

• salt to taste
• onion - 2 (medium) (paste)
• ginger garlic paste - 3 tea spoon
• coriander powder - 2 tea spoon
• red chilli powder - 1/2 tea spoon
• garam masala - 1 tea spoon
• curd - 1/2 cup

For cooking:

• oil - 5 tea spoon
• cumin seed – 1 tea spoon
• whole gram masala – 3 tea spoon
• saffron a pinch (diluted in water)

Method

Marinade mutton pieces with onion paste, ginger garlic paste and all the remaining marinade spices and curd for 6- 7 hours. Heat the oil in a pressure cooker, add cumin seed and whole gram masala when they start pop add the marinade mutton and stir well. Cover lightly and cook for 25 minutes on medium heat but stir occasionally. Remove the lid, stir in the diluted saffron and cook for another 5 minutes or until the gravy thickens. Serve hot.

Prawn Curry

A  delightful  masala prawn curry which will bring water in your month.

Prawn Curry

Ingredient

• Medium size prawns - 25 pieces (cleaned )

For marination:

• lemon – 4 tea spoon
• salt to taste
• chilli powder - 1 tea spoon
• ginger-garlic paste - 2 tea spoon

For gravy:

• curd -1/2 cup
• cream -4 tea spoon (or 1/2 cup coconut milk)
• onions - 2 (grated)
• tomatoes puree - 3 tomato (boil the tomato and make a paste)
• Chilli powder - 1 tea spoon
• turmeric - 1 tea spoon
• cumin seeds - 1 tea spoon
• garam masala powder - 2 tea spoon
• ginger-garlic paste - 1 tea spoon
• butter -2 tea spoon
• oil - 1 tea spoon
• tandoori masala - 1 tea spoon (for color)

Method 

In a bowl marinate the prawn with lemon juice, salt, chilli powder and ginger-garlic paste for 20-30 minutes . Heat butter in a pan. Now cook the marinated prawns for 5 minutes until well cooked and keep aside . In the same pan take oil and add cumin seeds and onion and sauté till it turns brown. Now add ginger-garlic paste, turmeric powder, chilli powder, salt and fry for two minutes. Add tomatoes in the pan and mix well, until the mixture thickens. Add cooked prawns and cream or coconut milk , curd and garam masala. Mix well and cook in a low flame for few minutes.In the last add tandoori masala powder and salt to taste. Serve hot with rice or naan.

Kashmiri Rogan Josh

A traditional recipe from a Kashmiri kitchen. A warm lamb curry cooked with common and local ingredients.

Rogan Josh

Ingredient

• Meat - 1 kg (boneless and ribs)
• turmeric – 1 tea spoon
• Whole gram Masala – 2 tea spoon
• ay leaf – 4 nos
• ginger garlic paste – 3 tea spoon
• kashmiri red chilli paste -2 tea spoon
• praan/onion (it is a local onion, we can use onion) – 4 nos
• fennel seeds (saunf) – 2 tea spoon
• Gram Masala – 2 tea spoon
• curd - 100 gm
• ghee - 100 gm
• color/ Saffron (optional) – 1/2 tea spoon
• salt to taste

Method

Slice the onion and fry them. Make a smooth paste of the onion. Boil the meat with turmeric, whole gram masala, bay leaf and salt to taste till it is fully cooked, separate the meat from the stock. Heat the ghee in a vessel, give fennel seeds, ginger garlic paste, red chilli paste and onion paste and sauté for 5 minutes. Now add meat, curd, gram masala powder and cook for 10 minutes. Now add stock and boil for 15 minutes to get a creamy gravy. Now you can add color or saffron. Serve hot with rice or roti.

Chicken Masala

Chicken Masala

Ingredient

• Chicken - 500 gms
• Onions - 3 big
• A bunch of coriander leaves
• Chillies - 5 green
• Peppercorn - 1 Table spoon
• Jeera - 1 Table spoon
• A bunch of curry leaves
• Curd – 1/2 cup
• Oil - 3 Table spoon
• Salt to taste

Method

Grind coriander leaves, ginger, garlic, curry leaves, jeera, pepper corns, green chilli and curd together to make a smooth paste. Make an onion paste. Wash the chicken and add the masala paste, salt to taste and 1 table spoon oil to it. Allow it to marinate for an hour. Heat oil in a pan. Add the onion paste and allow it to fry. Once it turns brown in colour, add the marinated chicken and cook till the chicken is cooked. (Add little water as and when required.) Once the chicken is cooked garnish it with coriander leaves and serve hot. 

Creamy Kadai Chicken

It is one of the Indian spicy chicken with drops of cream into it

Creamy Kadai Chicken

Ingredient

For the marinade

• chicken- 1 kg
• ginger-garlic paste - 1 table spoon
• Pepper powder - 1/2 tea spoon
• Lime juice - 1 table spoon
• Oil - 1 table spoon
• Salt to taste

For the paste

• Tomatoes - 2 medium size
• Green chillies – 2 nos
• Ginger-garlic paste - 1 table spoon
• turmeric powder - 1 tea spoon
• Whole Gram Masala – 1 table spoon
• 1 cup water

Other things we require

• Onion - 2 large (thinly sliced)
• Ginger - 1/2 tea spoon (finely chopped)
• Green chillies - 3 nos
• Chilli powder - 2 tea spoon
• Turmeric powder - 1 tea spoon
• Garam masala – 1/2 tea spoon
• Kasturi methi - 1/2 tea spoon
• Cream - 1 cup

Method

Marinate chicken with the ingredients mentioned in the list for marinate and keep it aside for 15 minites. Grind all the ingredients mention in the paste. In a pan, shallow fry the chicken pieces to light brown color. In the same oil add onion, green chilies slit and chopped ginger and fry till onion turn golden brown. Add turmeric powder, chilli powder, garam masala and katuri methi. Now add the tomato paste and a cup of water. Once it boils, add fried chicken pieces and mix well together. Add salt to taste if required. Cover it and cook for 10 minutes on medium heat. Once cooking is done add a cup of cream to give it.