June 22, 2006

Chicken makhani

Ingredients
700 gms chicken
For marinade
1 cup yoghurt
1 cup vinegar
2 tbsp ginger/garlic paste
2-1/2 tsp red chilli powder
30 gms salt
For gravy
1 cup cream
2 tbsp ginger/garlic paste
2-1/2 tsp red chilli powder
3 gms all spices
8 gms turmeric powder
30 gms khoya
30 gms cashew nuts, ground
50 gms butter
500 gms tomatoes, blanched, peeled and chopped

Method
Make slits in the meat and marinate with the above mentioned ingredients for at least 15 minutes. Then skewer and grill for 15 minutes, put aside for 10 minutes and then grill for another 10 minutes. Cut into small pieces and keep aside.

To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a low flame. Add khoya and cashew nuts. Stir in the remaining ingredients except for cream and cook for 20 minutes. Then add cream to make the gravy thick. Add chicken and cook for 10 minutes.


With coconut

Ingredients
1 tbsp oil
1 green chilli, chopped
4 tbsp butter
4 spring onions, finely sliced
25 gms coconut cream
150 ml chicken stock
800 gms boneless chicken thigh, cut into thin, long strips
Juice and rind of a lemon

Method
Dissolve coconut cream in chicken stock. Heat oil in a wok and sauté the meat until it turns golden. Add green chilli and spring onions and cook for three minutes. Add the remaining ingredients and let them simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok. Serve hot.

With brinjal

Ingredients
1 lime, cut into segments
2 brinjals, cubed
4 chicken fillets, cubed
8 black mushrooms
For marinade
1 garlic clove, chopped
1 tsp red chilli powder
2 tbsp lime juice
4 tbsp oil
6 tbsp coriander leaves, chopped
Salt and black pepper to taste

Method
Marinate chicken and brinjal for 30 minutes. Thread vegetables, chicken, lime wedges and mushrooms on oiled skewers. Grill in a grill pan till vegetables are slightly charred and meat is tender.


With methi

Ingredients
1-1/2 kg chicken, cut into karahi pieces
For marinade
1/2 tsp cumin powder
1 tsp ginger and garlic paste
1 tsp red chilli powder
2 tsp yoghurt
Salt to taste
For masala
1/2 tsp black cumin seeds
1 cinnamon stick
2 cardamoms
2 onions, chopped
2 tomatoes, chopped
2 cup fenugreek leaves, chopped
3 green chillies, chopped
Juice of 1 lemon

Method
Marinate the chicken for 30 minutes. Grill in a preheated oven till the meat turns golden. For the masala, roast cardamoms, cinnamon, black cumin seeds and onions till brown. Add fenugreek leaves and sauté for four minutes. Add tomatoes and chicken, cook till the fenugreek leaves give out an aroma. Squeeze some lemon juice, garnish with ginger and serve.

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