#tasty #yummy #foodporn
Creamy Coconut Chicken
Servings – 2 – 3
INGREDIENTS
Boneless chicken – 900 grams
Lemon juice – 2 tablespoons
Cumin powder – 1 teaspoon
Black pepper powder – 1/2 teaspoon
Dry fenugreek leaves – 1 teaspoon
Salt – 1 teaspoon
Red chili – 1 teaspoon
Fresh cream – 60 grams
Butter – 50 grams
Onions – 220 grams
Ginger – 2 1/2 tablespoons
Garlic – 1 tablespoon
Tomato – 340 grams
Green chili – 2 teaspoons
Salt – 1 teaspoon
Paprika – 1 teaspoon
Cumin powder – 1 teaspoon
Turmeric – 1 teaspoon
Coconut milk – 250 milliliters
Coriander – for garnishing
PREPARATION
1. In a mixing bowl, add 900 grams boneless chicken, 2 tablespoons lemon juice, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1 teaspoon dry fenugreek leaves, 1 teaspoon salt, 1 teaspoon red chili, 60 grams fresh cream and mix it well.
2. Marinate for 25 minutes.
3. Place it on a baking tray.
4. Preheat the oven to 350°F/180°C. Bake for 30 minutes.
5. Remove it from oven and keep aside.
6. Heat 50 grams butter in a heavy skillet, add 220 grams onions and fry till translucent.
7. Add 2 1/2 tablespoons ginger, 1 tablespoon garlic and mix it well.
8. Then, add 340 grams tomato, 2 teaspoons green chili and saute until it turns soft and pulpy.
9. Cook for 5 – 7 minutes on medium heat.
10. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin powder and mix it well.
11. Remove it from heat.
12. Now, transfer this into a blender and blend it into a smooth puree.
13. Transfer the puree into the another heavy skillet and stir well.
14. Add 1 teaspoon turmeric and mix it well.
15. Then, add 250 milliliters coconut milk and mix it well.
16. Bring it to a boil.
17. Now, add the baked chicken in it and mix it well.
18. Cook for 5 – 7 minutes on medium heat.
19. Garnish with coriander.
20. Serve hot.
Creamy Chicken Masala
Servings – 2 – 3
INGREDIENTS
Fresh cream – 35 grams
Paprika – 1/2 teaspoon
Ginger – 3/4 teaspoon
Garlic – 1/2 teaspoon
Salt – 1 teaspoon
Vinegar – 1 teaspoon
Coriander – 2 tablespoons
Boneless chicken – 475 grams
Oil – 2 tablespoons
Oil – 2 tablespoons
Cumin – 1 teaspoon
Onions – 90 grams
Salt – 1 teaspoon
Red chili – 1/4 teaspoon
Green chili – 1 teaspoon
Turmeric – 1/4 teaspoon
Fresh cream – 350 grams
Lemon juice – 1 teaspoon
Coriander – 1 1/2 teaspoons
PREPARATION
1. In a mixing bowl, add 35 grams fresh cream, 1/2 teaspoon paprika, 3/4 teaspoon ginger, 1/2 teaspoon garlic, 1 teaspoon salt, 1 teaspoon vinegar, 2 tablespoons coriander, 475 grams boneless chicken and mix it well.
2. Marinate for 30 minutes.
3. Heat 2 tablespoons oil in a pan, add the marinated chicken and mix it well.
4. Cook for 5 – 7 minutes on medium heat.
5. Cover it with lid and cook for about 10 – 12 minutes on medium heat.
6. Open the lid and give it a nice stir.
7. Remove it from heat and keep aside.
8. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin and stir well.
9. Add 90 grams onions and fry till translucent or until it turns golden brown in color.
10. Add 1 teaspoon salt, 1/4 teaspoon red chili, 1 teaspoon green chili, 1/4 teaspoon turmeric and stir for 2 – 3 minutes.
11. Then, add 350 grams fresh cream and mix it well.
12. Cook for 5 – 7 minutes on medium heat.
13. Now, add the cooked chicken and mix it well.
14. Cook for 10 – 12 minutes on high heat.
15. Add 1 teaspoon lemon juice and mix it well.
16. Add 1 1/2 teaspoons coriander and mix it well.
17. Cook for another 3 – 5 minutes on medium heat.
18. Remove it from heat.
19. Serve hot.
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