SAAG MURGH

" Chicken Cooked in Spinach."

 

Serves 4

 

INGREDIENTS

2 Pounds- Chicken Drumsticks ( Skinned )
20 Ounces- Frozen Chopped Spinach
3 Tbsp- Oil
1 Tsp- Cumin Seeds
2 Tbsp- Ginger Garlic Paste
4 Nos- Cardamom
4 Nos- Cloves
1 ½ Tsp- Salt ( To Taste )
2 Nos- Onions ( Chopped Finely )
½ Tsp- Turmeric Powder
1 Tsp- Red Chilli Powder
¼ Tsp- Pepper Powder
1 Tsp- Coriander Powder
1 Tsp- Garam Masala Powder
½ Tcup- Well Beaten Curd
5 Tbsp- Chopped Coriander Leaves

 

Garnish
Chopped Coriander Leaves

 

METHOD

1. Pat the Chicken dry and set aside.
2. Thaw the Spinach Leaves and drain well.
3. In a Kadhai, Heat Oil and to it add Cumin Seeds,Cardamom,Cloves and sauté well.
4. Add Ginger Garlic Paste to it and sauté well.
5. Add Chopped Onions to it and brown the Onions well.
6. Add Spinach to it and mix well.
7. Add Salt,Red Chilli Powder,Turmeric Powder and Coriander Powder to it and mix well.Add Curd to it and mix well.
8. Add Chicken to it and fry well.Cover and cook till Chicken is done.

Stir occasionally and see that the Chicken gets cooked.
9. Add Garam Masala and mix well.Add Coriander leaves to it and mix well.
10. Check the Seasoning and adjust accordingly.Serve hot garnished with Chopped Corainder Leaves.

 

You can also use Fresh Spinach Puree instead of Frozen Spinach.

 

SHAHI MURG

 

" Chicken in a Rich Gravy."

 

Serves-4

 

INGREDIENTS

1 No- Medium Size Chicken ( 800gms ) - Cut in 8 Pieces ( Skin Removed )
4 Tbsp- Oil
1 ½ Tsp- Cumin Seeds
2 No- Bay Leaf
1 Tsp- Green Chilli Paste
1 Tbsp- Ginger Paste
1 Tbsp- Garlic Paste
2 Tcup- Finely Chopped Onion
1 Tcup- Finely Chopped Tomato
6 Tbsp- Cashewnut Paste ( Smooth Paste )
1 Tcup- Curd ( Well Beaten )
1 Tsp- Red Chilli Powder
1 Tsp- Salt ( To Taste )
1 Tsp- Garam Masala Powder
½ Tsp- Coriander Powder
½ Tsp- Mango Powder
1 Tcup- Water
4 Tbsp- Chopped Coriander Leaves

 

Garnish

Chopped Corainder Leaves

 

METHOD

1. Heat Oil in a Pressure Cooker and then add Cumin Seeds to it.Add Bay Leaf to it and stir well.
2. Add Onions and fry well till golden brown.Add Green Chilli Paste,Ginger Paste and also Garlic Paste and sauté well.
3. Add Tomatoes and fry well till the Oil separates from it.
4. Add the Chicken Pieces to it and fry well for 10 minutes.
5. Add Cashewnut Paste,Salt,Red Chilli Powder,Coriander Powder,Mango Powder and also add Garam Masala Powder.
6. Add Curd to it and mix well.
7. Add Water to it and Pressure Cook for 1 Whistle and also check the Tenderness of the Chicken once the pressure drops.
8. Check the Seasoning and adjust accordingly.
9. Add Coriander Leaves to it and mix.
10. Serve hot Garnished with Chopped Coriander Leaves.

KESARIA MURG

 

" Chicken Cooked in a Gravy which has Saffron in it."

 

Serves 4

 

INGREDIENTS

 

1 No- Chicken ( 800 gms )- Cut in 8 Pieces and Skin Removed

 

Marination

½ Tsp- Green Chilli Paste
1 Tsp- Ginger Paste
1 Tsp- Garlic Paste
½ Tcup- Curd
½ Tsp- Salt ( To Taste )
½ Tsp- Turmeric Powder

 

Gravy

3 Tbsp- Oil
2 Nos- Bay Leaf
1 Tcup- Boiled Onion Paste
½ Tcup- Cashewnut Paste
2 Tcup- Water
½ Tcup- Mawa/Khoya Dissolved in ½ Tcup Milk
¼ Tsp- Saffron Dissolved in 4 Tbsp Warm Milk
½ Tcup- Fresh Cream
1 Tsp- Salt ( To Taste )
½ Tsp- Garam Masala Powder
¼ Tsp- Mace Powder
3 Tbsp- Chopped Coriander Leaves

 

Garnish

Chopped Coriander Leaves
Fresh Cream
Saffron and Milk Mixture

 

METHOD

1. Clean the Chicken well and then marinate it with the above mentioned marinade for 2 Hours.
2. For making the Gravy,Heat Oil in a Kadhai and then to it add Bay Leaf.
3. Next add Boiled Onion Paste and cook well.Add Chicken Pieces to it and sauté well on high flame.
4. Add Cashewnut Paste to it and also add Milk Mawa Mixture to it.
5. Add Water and cook the Pastes well .
6. Add Salt and cover and cook till the Chicken is done.
7. Add Cream to it and also add the Saffron Mixture to it.
8. Cook on a Low Flame for 5 Minutes.
9. Add Mace Powder and Garam Masala Powder to it and mix well.
10. Add Chopped Coriander Leaves to it and mix well.
11. Check the Seasoning and adjust accordingly.
12. Serve hot Garnished with Chopped Coriander Leaves,Saffron Mixture and Fresh Cream.

CHICKEN CURRY

 

" A Very Popular Curry of Chicken."

 

Serves 4

 

INGREDIENTS

1 No-Medium Size Chicken ( 800 gms ) - Cut in 8 Pieces ( Skin Removed )
3 Tbsp- Oil
2 Nos- Bay Leaf
4 Nos- Cloves
4 Nos- Cardamom
1 Tbsp- Each of Ginger and Garlic Paste
½ Tbsp- Green Chilli Paste
1 ½ Tcup- Grated Onion
1 Tcup- Grated Tomato
1 Tsp- Salt ( To Taste )
½ Tsp- Red Chilli Powder
1 Tsp- Turmeric Powder
2 Tsp- Coriander Powder
2 Tsp- Mango Powder
1 Tsp- Cumin Powder
1 Tsp- Garam Masala Powder
2 Tcup- Water
3 Tbsp- Chopped Coriander Leaves

 

Garnish

Chopped Coriander Leaves
Garam Masala Powder

 

METHOD

1. Clean the Chicken well.
2. Heat Oil in a Kadhai and then to it add Bay Leaf,Cloves,Cardamom and stir fry well.
3. Next to it add Green Chilli,Ginger and Garlic Paste and sauté well.
4. Add Grated Onion to it and sauté well.
5. Add Grated Tomato to it and sauté well.
6. Add all the Indian Spices and fry well.
7. Cook well till Oil separates from the Gravy .
8. Add Chicken Pieces to it and sauté well.
9. Add Water to it and mix.Cover and cook till Chicken is done.
10. Add Chopped Coriander to it also.
11. Check the Seasoning and adjust accordingly.
12. Serve hot garnished with Chopped Coriander Leaves and also sprinkle Garam Masala Powder on it.

KADHAI CHICKEN

 

" A Tomato Based Chicken Flavoured with Indian Spices."

 

Serves-4

 

INGREDIENTS

1 No- Chicken ( 800 gms ) - Cut into 8 Pieces and Skin Removed
4 Tbsp- Oil
6 Nos- Red Chilli,Whole ( Pounded )
1 Tsp- Coriander Seeds ( Pounded )
800 gms- Tomatoes ( Finely Chopped )
2 Tbsp- Garlic Paste
4 Nos- Green Chillies ( Slit )
2 Tbsp- Chopped Ginger
1 Tsp- Salt ( To Taste )
1 ½ Tbsp- Garam Masala Powder
2 Tsp- Dried Kasoori Methi
4 Tbsp- Chopped Coriander Leaves

 

METHOD

1. Heat Oil in a Kadhai and then to it add Garlic Paste and sauté well.
2. Add Red Chilli and Coriander Seeds to it and sauté well.
3. Add Tomatoes to it and sauté well.
4. Add Ginger,Green Chilli and Salt and mix well.
5. Add Chicken to it and fry it well.
6. Add little Water only if needed.
7. Let the Chicken simmer well and let it get cooked in the Tomato Gravy.
8. Add Chopped Coriander Leaves to it and mix well.
9. Check the Seasoning and adjust accordingly.
10. Once the fat surfaces then add Garam Masala Powder and Kasoori Methi.
11. Serve hot.

SAFED KEEMA

 

" Lamb Mince in a White Gravy."

 

Serves-4

 

INGREDIENTS

700 gms- Lamb Mince
1 Tbsp- Almonds
2 Tbsp- Cashewnuts
1 Tbsp- Poppy Seeds
3 Tbsp- Oil
1 Tbsp- Garlic Paste
1 Tsp- Green Chilli Paste
½ Tcup- Chopped Onion
1 Tcup- Well Beaten Curd
1 Tsp- White Pepper Powder
½ Tsp- Cardamom Powder
1 Tsp- Salt ( To Taste )
½ Tcup- Water
4 Tbsp- Chopped Coriander Leaves

 

METHOD

1. Soak Almonds,Cashewnuts and Poppy Seeds in Water for 1 Hour and then Peel the Almonds and make a Paste of all three with little Water.
2. Heat Oil in a Kadhai and then to it add Garlic and Green Chilli Paste and sauté well.
3. Add Onions to it and sauté well.Donot brown the Onions.
4. Add Mince and sauté on low flame.
5. Add Curd,Cardamom Powder and also add White Pepper Powder to it and mix well.Add Salt and mix.
6. Add Water only if needed and simmer the Mince well till the Gravy reduces to half.
7. Add the Nut Paste to it and stir well.
8. Add Chopped Coriander Leaves to it and mix well.
9. Check the Seasoning and adjust accordingly.
10. Serve hot .

KEEMA MATAR

 

"Minced Lamb and Peas."

 

Serves-4

INGREDIENTS

500 gms- Minced Meat
3 Tbsp- Ghee
2 Nos- Cloves
1 inch- Cinnamon Stick
1 Tbsp- Chopped Garlic
1 Tbsp- Chopped Ginger
2 Nos- Cardamom
1 Tcup- Grated Onion
½ Tcup- Chopped Tomatoes
3 Tcup- Shelled Peas
1 Tsp- Salt ( To Taste )
1 Tsp- Red Chilli Powder
1 Tsp- Turmeric Powder
1 Tbsp- Coriander Powder
1 Tbsp- Lemon Juice
1 Tbsp- Garam Masala Powder
200 ml- Water
5 Tbsp- Chopped Coriander Leaves

 

Garnish

Chopped Coriander Leaves

 

METHOD

1. Heat Oil in a Kadhai and then add Cloves,Cardamom,Cinnamon,Ginger and Garlic and sauté well.
2. Add Onions to it and sauté well.
3. Add Tomatoes and fry well.
4. Add Keema to it and also add Water.
5. Let the Keema cook a little and then add all the Indian Spices to it and cook well.
6. Add Lemon Juice to it and mix well.
7. Add Peas and Chopped Coriander Leaves to it and mix well.
8. Check the Seasoning and adjust accordingly.
9. See that the Keema gets cooked properly and the Gravy thickens.
10. Serve Hot garnished with Chopped Coriander Leaves.

PATRANI MACHCHI

 

" A Must for all Fish Eaters."

 

Serves-4

 

INGREDIENTS

8 Nos- Pomfret Fillets
Salt- To Sprinkle
4 Tbsp- Lemon Juice
½ Tcup- Grated Coconut
1 Tcup- Chopped Coriander Leaves
3 Nos- Green Chilles
1 ½ Tbsp- Cumin Seeds
6 Nos- Garlic Cloves
4 Nos- Banana Leaves

 

METHOD

1. Clean,Wash and Cut Fish Fillets into 2 Inch by 2 Inch Pieces.
2. Sprinkle Salt and 2 Tbsp Lemon Juice over them and leave for 45 Minutes.
3. Grind Green Chilli,Coconut,Coriander Leaves,Cumin Seeds and Garlic to a fine Paste.

Add Salt and Lemon Juice to it and mix well.
4. Apply this Marination on the Fish Fillets and keep aside for 20 Minutes.
5. Cut Banana Leaf into proper size and then in each piece put one Fish Fillet along with little of the Marination and then fold and cover the Fish Fillet completely.
6. Repeat for all the Fish Fillets.
7. Steam the Fish in the Steamer for 15 Minutes and then Serve Hot.

TALI HUI MACHLI

 

" Deep Fried Fish in a Typical Indian Batter."

 

Serves-4

 

INGREDIENTS

500 gms- Boneless Fish ( Cut in Cubes of 1 ½ Inches )
½ Tcup- Plain Vinegar
1 No- Egg
¾ Tcup- Gramflour ( Hindi Term Besan )
½ Tcup- Thick Curd
1 Tsp- Carom Seeds ( Hindi Term Ajwain )
1 Tsp- Salt ( To Taste )
1 Tbsp- Red Chilli Powder
3 Tbsp- Ginger and Garlic Paste
¾ Tbsp- Chaat Masala
1 Tbsp- Lemon Juice
4 Tbsp- Chopped Coriander Leaves
8 No- Lemon Wedges
Oil for Deep Frying

 

METHOD

1. Clean the Fish well and then Marinate it in Vinegar for 10 Minutes.
2. Remove from Vinegar and pat the Fish dry.
3. Make a Batter of Curd,Gramflour,Ginger and Garlic Paste,Lemon Juice,Carom Seeds,Red Chilli Powder,Salt and Chopped Coriander Leaves.Add Salt according to Taste.
4. Dip the Fish in this Batter for 15 Minutes and then Deep Fry in hot Oil till Golden Brown.
5. Serve Hot Sprikled with Chaat Masala and Lemon Wedges.