#tasty #yummy #foodie
Chicken Haldighati
Servings – 2 – 3
INGREDIENTS
Yogurt – 300 grams
Green chili – 1 teaspoon
Ginger – 1 teaspoon
Coriander seeds – 1 1/2 teaspoons
Cumin – 1 teaspoon
Turmeric – 1 teaspoon
Black peppercorns – 10
Cloves – 8 pods
Cashews – 25 grams
Ghee – 50 grams
Onions – 200 grams
Chicken – 700 grams
Coriander – 1 1/2 tablespoons
Salt – 2 teaspoons
Coriander powder – 1 teaspoon
Garam masala – 1 teaspoon
Red chili – 3/4 teaspoon
Milk – 100 milliliters
Fresh cream – 100 milliliters
Onions – for garnishing
Coriander – for garnishing
PREPARATION
1. In a blender, add 300 grams yogurt, 1 teaspoon green chili, 1 teaspoon ginger, 1 1/2 teaspoons coriander seeds, 1 teaspoon cumin, 1 teaspoon turmeric, 10 black peppercorns, 8 pods cloves, 25 grams cashews and blend it into a smooth paste.
2. Heat 50 grams ghee in a heavy skillet, add 200 grams onions and fry till translucent.
3. Add 700 grams chicken and mix it well.
4. Cook for 7 – 10 minutes on medium heat.
5. Now, add the blended paste in it and mix it well.
6. Add 1 1/2 tablespoons coriander and mix it again.
7. Bring it to a boil.
8. Cook or another 5 – 7 minutes on medium heat.
9. Add 2 teaspoons salt, 1 teaspoon coriander powder, 1 teaspoon garam masala, 3/4 teaspoon red chili and mix it well.
10. Cover it with lid and cook for 8 – 10 minutes on medium heat.
11. Open the lid and give it a nice stir.
12. Then, add 100 milliliters milk and mxi it well.
13. Now, add 100 milliliters fresh cream and mix it again.
14. Bring it to a boil.
15. Cook for 5 – 7 minutes on medium heat or until the chicken is cooked through.
16. Garnish with onion slices and coriander.
17. Serve hot.
Creamy Murgh Kali Mirch
Servings – 2 – 3
INGREDIENTS
Boneless chicken – 700 grams
Garlic paste – 1 tablespoon
Ginger paste – 1 tablespoon
Green chili – 1 teaspoon
Salt – 1 teaspoon
Black pepper powder – 3/4 teaspoon
Cloves powder – 1 teaspoon
Cardamom powder – 1/2 teaspoon
Cashews – 100 grams
Warm water – 100 milliliters
Ghee – 50 grams
Cloves – 6 pods
Cardamom – 4 pods
Bay leaf – 1
Ginger garlic paste – 1 tablespoon
Boiled onion paste – 100 grams
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Garam masala – 1 teaspoon
Tomato puree – 100 grams
Salt – 1 teaspoon
Black pepper – 1/2 teaspoon
Green chili – 1 tablespoon
Curd – 500 grams
Fresh cream – 120 grams
Dry fenugreek leaves – 2 tablespoons
Coriander – for garnishing
Black pepper – for garnishing
PREPARATION
1. In a mixing bowl, add 700 grams boneless chicken, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 teaspoon green chili, 1 teaspoon salt, 3/4 teaspoon black pepper powder, 1 teaspoon cloves powder, 1/2 teaspoon cardamom powder and mix all the ingredients well.
2. Marinate for 15 minutes.
3. Transfer this into a baking tray and spread evenly.
4. Preheat the oven to 350Ā°F/180Ā°C. Bake for 30 – 35 minutes.
5. In a blender, add 100 grams cashews and blend it into a fine powder.
6. Transfer this into a bowl, add 100 milliliters warm water and mix it well. Keep aside.
7. Heat 50 grams ghee in a heavy skillet, add 6 pods cloves, 4 pods cardamom, 1 bay leaf and stir well.
8. Add 1 tablespoon ginger garlic paste and saute for a minute.
9. Then, add 100 grams boiled onion paste and cook until it turns golden brown in color.
10. Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
11. Now, add 100 grams tomato puree, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon green chili and mix it well.
12. Cook for 5 – 7 minutes on medium heat.
13. Add 500 grams curd and mix it well.
14. Then, add the blended cashew paste and mix it again.
15. Bring it to a boil.
16. Now, add the baked chicken and mix it well.
17. Add 120 grams fresh cream, 2 tablespoons dry fenugreek leaves and mix it well.
18. Cook for another 5 – 7 minutes on medium heat.
19. Garnish with coriander and black pepper.
20. Serve hot with roti or naan.
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