Tomato Chicken

 

            If you are looking for a simple chicken curry, then you need to try this easy No-Frills Tomato Chicken. It is a must try recipe that can be served during special occasions. In this recipe, the chicken is first fried and then cooked in a tomato based curry. It is very yummy, divine and is a great party recipe. It goes very well with steamed rice, jeera rice, plain biryani, kulcha, tandoori roti, naan or just plain chapatti. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 3 tbsp. oil
• 2 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 1 big cardamom
• 4-5 cloves
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. red chili powder
• 1/2 cup tomato puree
• 2 tbsp. tomato paste
• 2 green chilies, slit
• 1/2 tsp. kasuri methi, crushed
• handful of coriander leaves, chopped

          Marinate the chicken with a pinch of salt, turmeric powder and red chili powder for an hour. 

          Heat 1 tbsp. oil in a pan and fry the marinated chicken till light golden in colour. Drain and keep aside. 

          Heat remaining oil and temper with bay leaves, cinnamon, green cardamoms, one big cardamom and cloves.

          Add the sliced onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Cook till the oil separates. Add the tomato puree and the tomato paste. Sauté well. 

          Add the fried chicken and salt to taste. Mix everything well so that the chicken is well coated with the masala. 

          Now add 1 cup water, kasuri methi and slit green chilies. Give it a stir. Cover and simmer for 10-15 minutes or till the chicken is tender.

          When done, garnish with coriander leaves and serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapatti.

                          Marinate the chicken with a pinch of salt, turmeric powder & red 

                          chili powder for an hour. 

                        Heat 1 tbsp. oil & fry the marinated chicken till light golden in colour. 

                        Drain and keep aside. 

                              Heat remaining oil & temper with bay leaves, cinnamon, green

                              cardamoms, one big cardamom and cloves.

                   

                                  Add the sliced onion and sauté till light brown.

                      Add the ginger-garlic paste and all the dry spices (except salt) mixed 

                      with some water. Cook till the oil separates. 

                                 Add the tomato puree and the tomato paste. Sauté well. 

                        Add the fried chicken & salt to taste. Mix well so that the chicken is

                        well coated with the masala. 

                             Add 1 cup water, kasuri methi & slit green chilies. Give it a stir.

                         

                              Cover & simmer for 10-15 minutes or till the chicken is tender.

                                  When done, garnish with coriander leaves.

                        Serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori 

                        roti or just plain chapatti.

Mutton Liver Fry (Mutton Kaleji Fry)

 

          If you are bored of cooking mutton / chicken curry when you crave for some non-veg. stuff, then try out this mutton liver curry. It turns out extremely delicious and mouth watering. This is a semi-dry preparation that can be a great party recipe. It is also a dish made during special occasions like Eid celebration. 

          As liver contains a lot of proteins and vital nutrients, it is  considered as very healthy. It goes best with any Indian flat bread, especially with naan, tandoori roti or roomali roti. You may also relish it with jeera rice or pulao / plain biryani. So check out the step by step pictorial recipe to prepare it. 

• 400 gms. mutton liver, cubed
• 1 tbsp. lime juice/ vinegar
• 4 tbsp. mustard oil
• 2 onion, sliced
• 1 tbsp. ginger-garlic paste
• 2 tbsp. red chili powder
• 1 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 2-3 tbsp. coriander leaves & roots, chopped
• 1 tsp. tomato paste
• 1 tsp. amchur powder
• salt to taste
• 1/2 tsp. garam masala powder

          Discard the thin membrane that is present on the liver (this makes the liver pieces soft and does not make it hard on cooking). Cut into small cubes and wash thoroughly.

          Then soak in water with a tbsp. of lime juice / vinegar in it for 15-20 minutes to remove any odour. Then rinse well again and keep aside. 

          In a small bowl, add the ginger-garlic paste, red chili powder, turmeric powder, coriander-cumin powder and some water. Mix well to form a paste. Keep aside. 

          Heat oil in a pan / kadai and fry the onion till golden brown. Then add the masala paste and sauté till the oil separates. 

          Now add the liver and coriander leaves. Mix everything well and continue to sauté, covered, on a low flame till it is almost dry. 

          Add the tomato paste, amchur powder, garam masala powder and salt. Give it a stir and cook, covered further for 2 minutes. 

          When done, switch off the flame and garnish with coriander leaves. Serve with any flat Indian bread or with steamed rice / jeer rice. 

                     Soak in water with a tbsp. of lime juice / vinegar in it for 15-20 minutes to 

                     remove any odour. Then rinse well again and keep aside. 

                                  Heat oil & fry the onion till golden brown. 

                                  Add the masala paste and sauté till the oil separates. 

                     Add the liver & coriander leaves. Mix well and continue to sauté, covered                                           on a low flame till it is almost dry. 

                    Add the tomato paste, amchur powder, garam masala powder & salt. Give

                    it a stir and cook, covered further for 2 minutes. 

                                  Garnish with coriander leaves. 

                             Serve with any flat Indian bread or with steamed rice / jeer rice. 

Milky Mutton Curry

 

          Summer is here. So how about trying something light that is just perfect for this season? I introduce you to ...... Milky Mutton Curry, my take on an old Bengali recipe that is inspired by a confluence of cultures. Its uniqueness arises from being cooked in milk, thickened with sesame seeds paste and flavored with saffron, rose water and kewra, besides the usual seasonings. 

           I tried this out for the first time and it was really delicious. Would highly recommend all, to give this a shot. I assure, you will not be disappointed. Its thickened soupy texture allows you to enjoy it with whatever you like, whether its steamed or jeera rice or even naan or tandoori roti. So enjoy this dish to your heart's content for a weekend lunch or as a party recipe.

       

Marination - 

• 500 gms. mutton with bones, curry cut 
• 1/2 cup yoghurt 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander-cumin powder

Other ingredients - 

2 tbsp. ghee

1 tbsp. oil

2 onions, sliced

1" cinnamon stick

2 green cardamoms 

4 cloves

2 tbsp. sesame seeds paste

2 green chilies, slit

1 cup milk

1 tsp. rose water

few drops of kewra essence

pinch of saffron

1 tbsp. coriander leaves, chopped

          Marinate the mutton with all the mentioned ingredients overnight.

          Heat oil in a pan / kadai and fry one onion till golden brown. Keep aside.

          Heat 1 tbsp. ghee and sauté the remaining onion till light brown. Add the marinated mutton and cook, covered till the oil separates. 

          Add 1 cup water and pressure cook till it is tender. Keep aside to cool down.

          Add the remaining ghee and temper with cinnamon, cloves and cardamoms. Sauté for a few seconds.

          Now add the cooked mutton and bring it to a boil. Add the sesame seeds paste and the slit green chilies. Simmer for 2 minutes.

          Then add the milk and give it a stir. Simmer for 2 minutes. Add the rose water, saffron and kewra essence. Switch off the flame and transfer to a serving dish.

          Garnish with the coriander leaves and fried onion. Enjoy with steamed rice, jeera rice, naan or tandoori roti. 

Mutton Boondi with Recheado Masala

 

          Check out my innovative Eid special mutton curry. I gave an interesting twist to the recipe by marinating it with the spicy and tangy Goan special recheado spice paste and ended with a sprinkle of some boondi for some crunch. I also added a potato, my personal favorite. However, it is purely optional.  

          This fusion dish came out super yummy and is a must try recipe for any special occasions or for an in-house party. Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam. So check out a pictorial recipe to prepare this mutton curry.

• 350-400 gms. mutton with bones, cleaned, washed & drained
• recheado masala (check below for the recipe)
• 1 potato, cut into half
• 1 onion, chopped
• 2-3 tbsp. oil
• 1/3 cup boondi
• 1-2 tbsp. coriander leaves, chopped

          Marinate the mutton with the spice paste for 5-6 hours or overnight.

          Heat oil in a pan and stir fry the potato till light brown. Drain and keep aside. 

          To the same pan, add the onion and sauté till light brown. 

          Then add the marinated mutton and cook, covered, on a low flame till almost dry.

          Add 1 cup water and the fried potato and pressure cook for 15-20 minutes or till the meat turns tender.

          Transfer the contents back to the pan and simmer till the gravy comes to a desired consistency.

          Switch off the flame and add the boondi. Give it a stir and garnish with coriander leaves. 

          Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam. 

                        Marinate the mutton with the spice paste for 5-6 hours or overnight.

                 Heat oil in a pan & stir fry the potato till light brown. Drain & keep aside. 

                                  To the same pan, add the onion and sauté till light brown. 

                 Add the marinated mutton & cook, covered, on a low flame till almost dry.

                                  Add 1 cup water ....

              and the fried potato. Pressure cook for 15-20 minutes or till the meat turns tender.

                   Transfer the contents back to the pan & simmer till the gravy comes to a

                   desired consistency.

                       Switch off the flame & add the boondi. Give it a stir & garnish with coriander                                   leaves. 

                    Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, 

                    paratha or chapatti. You may also relish with dosa, appam or idiyappam. 

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

          

Chicken Achari

 

            This is a very delicious and an easy chicken curry cooked with some homemade pickle. So you can turn your normal chicken curry into an exotic restaurant style with a slight twist. Just add some bottled pickle masala, either homemade or store bought, to enhance the flavor of the dish. It turns out just awesome and is worth a try. 

          This is a great party recipe that is apt for special occasions. It is also an ideal weekend lunch menu. You can enjoy with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken with bones, curry cut 
• 3 tbsp. oil
• 2 bay leaves 
• 2 dry red chilies
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tsp. tomato paste (opt)
• 2 tsp. bottled pickle masala
• 1 tsp. coriander leaves, chopped

To dry roast & grind Achari Masala -  

• 1 tsp. nigella seeds 
• 1 tsp. mustard seeds
• 1 tsp. fennel seeds 
• 1 tsp. cumin seeds
• 1/2 tsp. fenugreek seeds 

To marinate - 

• 1 tbsp. ginger-garlic paste
• 2 tbsp. yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 tsp. mustard oil
• 2 tsp. achari masala 

          Dry roast the ingredients under Achari Masala and keep aside to cool. Then grind into a fine powder. 

          Marinate the chicken along with all the ingredients mentioned under marination and 2 tsp. of the achari masala for 4-5 hours, preferably overnight.

          Heat oil in a pan and temper with bay leaves and dry red chilies. Then add the onion and sauté till light brown. 

          Now add the tomatoes, followed by the tomato paste. Mix everything well and cook till it is well mashed.

          Add the marinated chicken and cook, covered, on a low flame till almost dry. Add 1 cup water and simmer, covered till the chicken is tender.

          Now add the bottled pickle masala and simmer further till the gravy is thick or comes to a desired consistency. 

          When done, switch off the flame and garnish with chopped coriander leaves. 

          Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. 

                          Dry roast the ingredients under Achari Masala & keep aside to cool. 

                         Then grind into a fine powder. 

                             Heat oil in a pan and temper with bay leaves and dry red chilies. 

                                  Then add the onion and sauté till light brown. 

                                  Now add the tomatoes, 

                            followed by the tomato paste. Mix well & cook till it is well mashed.

                     Add the marinated chicken & cook, covered, on a low flame till almost dry. 

                                Add 1 cup water & simmer, covered till the chicken is tender.

                      Add the bottled pickle masala & simmer further till the gravy is thick or 

                      comes to a desired consistency. 

                                 Garnish with chopped coriander leaves. 

                    Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti,

                    paratha or chapatti.