Tag Archive for Cooking

Butter Chicken (Chicken in creamy tomato and Butter sauce)

August 16, 2010 Indian Non Vegetarian 2 comments

Ingredients:

Chicken – 1Kg (cubed)

Onion – 2 large (finely chopped)

Tomato – 2 (finely chopped)

Ginger – 1 tablespoon (finely chopped)

Garlic – 1 tablespoon (finely chopped)

Green chillies – 2 slit

Coriander leaves – 1 small bunch

Cloves – 4-5 whole

Cardamom – 2-3 whole

Pepper corns – 10-12 whole

Fenugreek leaves – 1 pinch

Chilly powder – 2 tablespoons

Fenugreek powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Butter – 3 tablespoon

Fresh cream – 1/2 cup

Sugar – 1 teaspoon

Salt to taste

How to:

Marinate the chicken in 1 tablespoon of ginger garlic paste and salt.

In a pan add 2 tablespoons oil, add the whole spices, onions, ginger, garlic, green chillies and sauté for a while, till the onions are golden brown. Add chilly powder, fenugreek powder, fenugreek leaves and garam masala powder and mix. Add chopped tomatoes and chopped coriander leaves and cook till the tomatoes are cooked. Put all the ingredients in a blender and grind to a smooth paste.

In a heavy bottomed pan, add 1/4 cup oil and fry the chicken on both sides till its slightly cooked. Remove the excess oil and add in the ground masala. Let the chicken cook in the gravy for 5 minutes. Add the butter, cream and 1 teaspoon sugar and cook till gravy thickens. Remove from flame and serve hot with chapattis and rice.

Beef Chilly Fry

February 2, 2010 Indian Non Vegetarian One comment

Beef chilly fry is a quick and easy dish that is guaranteed to earn you fans!

Ingredients:

Meat – 1 kg (Beef , Lamb, Pork)

Ginger – 1 inch piece (chopped)

Garlic – 4 pods (crushed)

Onion- 1 large (sliced)

Red Chilly – 4-5 (crushed)

Red Chilly powder – 1-2 teaspoons

Peppercorns – 10 (whole)

Cinnamon – 1 inch piece

Cloves – 4-5 (whole)

Curry leaves – 1 small bunch

Tomato – 1 large (chopped)

Vinegar – 1/4 cup

Water – 1 cup

Salt to taste

How To:

Chop meat into 1 inch pieces and keep aside.

Slice onions and tomato and keep aside.

In a pressure cooker, add the ginger, garlic, peppercorns, cinnamon, cloves, vinegar, water and finally the meat.

Pressure cook for 20-30 minutes.

In a pan (cast iron pan is best), Pour 4-5 tablespoons of olive oil (or any oil of your choice), season the onions till golden brown, add the crushed red chillies and the curry leaves and sauté for 2-3 minutes, add the chilly powder and stir finally add the tomatoes and cook for a while, till the tomatoes are soft.

Add the meat (all the contents in the pressure cooker) to the mixture and check the seasoning. Add more vinegar and salt if needed.

Keep stirring till the meat absorbs all the gravy and becomes a dry roast.

Serve hot with rice or bread of your choice.

It tastes better every time you reheat it. So don’t worry if you have some left over :)

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