Zafrani Chicken

 

           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served on special occasions. The addition of cashew nuts gives a nice creamy texture to the gravy along with the rich aroma coming from the saffron. 

           This particular recipe is cooked in a milk-saffron based gravy and is relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic Mughlai dish.

 

• 500 gms. Chicken with bones, curry cut
• 3-4 tbsp. ghee
• 1" cinnamon stick
• 2 green cardamoms
• 1 large cardamom
• 4 cloves
• 2 whole dry red chilies
• 2 bay leaves
• 1 onion, sliced
• 8-10 cashew nuts
• 1 tsp. ginger-garlic paste
• 1/2 turmeric powder salt to taste
• 1 tbsp. coriander-cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tsp. roasted kasuri methi, crushed
• 1 cup milk
• 1/4 tsp. saffron
• 2 tbsp. coriander leaves

                    In a small small, mix together ginger-garlic paste and all the dry spices (except garam masala powder and kasuri methi). Keep aside. Soak the saffron in the milk. Keep aside. 

                    Heat 1 tsp. ghee in a pan / kadai and sauté the onion till light brown. Keep aside to cool. Then grind along with the cashew nuts and 1/4 cup water into a smooth paste. Keep aside.

                    Heat remaining ghee and temper with the bay leaves, dry red chilies, cinnamon, both the cardamoms and cloves. Sauté for a few seconds. 

                    Now add the chicken and fry till light brown. Add the spice paste and continue to stir fry for 1-2 minutes. 

                     Then add the onion-cashew paste and sauté on a low to medium flame for a couple of minutes. 

                     Add the saffron milk and cook, covered till the chicken is cooked and the oil separates. 

                     Now add the garam masala and kasuri methi. Give it a stir and switch off the flame. 

                    Garnish with coriander leaves and serve with steamed rice, plain biryani, pulao, naan, tandoori roti, paratha or phulka. 

Cauliflower in Cashew Nut Gravy

          Cauliflower cooked in cashew paste and yoghurt in low flame to perfection is a yummy side dish. Now this dish can be prepared - restaurant style, minus the oodles of oil and cream. 

          With a generous helping of yoghurt, few cashew nuts and the usual spices, a delicious dish can be prepared in your own kitchen. This creamy side dish can be relished with any type of Indian bread or rice. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.

• 1 med. Cauliflower, cut into florets
• 3 tbsp. oil
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 1/2 cup yoghurt
• 2 tbsp. cashew paste
• 1 tbsp. coriander leaves, chopped
• few roasted cashew nuts 

          Heat 1 tbsp. oil in a non-stick pan and sauté the florets till light brown. Keep aside. 
         
          Heat the remaining oil and temper with cumin seeds and bay leaf.  After it stops sizzling, add the onions and stir fry till light golden in colour.

           Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till the oil leaves the sides of the pan.

          Then add the fried cauliflower and sauté till well combined  with all the masalas. 

          Continue to cook, covered, on a low flame with a sprinkle of some water for 2-3 minutes or till the cauliflowers are soft.

          Add the yoghurt and the cashew nut paste and give it a stir. Simmer till the gravy turns slightly thick. Add coriander leaves. 

          Garnish with cashew nuts and mint and serve as a side dish with chapattis, parathas, phulkas or rice.

     Heat 1 tbsp. oil in a non-stick pan & saute the florets till light brown. 
         

     Heat the remaining oil & temper with cumin seeds & bay leaf.  

     After it stops sizzling, add onions & stir fry till light golden in colour.

    Add ginger-garlic paste, tomato paste & all dry spices mixed with              some water. Sauté till the oil leaves the sides of the pan.

   Add fried cauliflower & saute till well combined with all the               masalas. Cook, covered, on a low flame till the cauliflowers are soft.

Add yoghurt & cashew nut paste & give it a stir. Simmer till the gravy turns slightly thick. 

     Add coriander leaves.

            Garnish with cashew nuts and mint & serve as a side dish with                       chapatis, parathas, phulkas or rice.