#tasty #yummy #foodporn
Chicken 555 Gravy
Servings – 2 – 3
INGREDIENTS
Boneless chicken – 800 grams
Tandoori chicken powder – 1 tablespoon
Chaat masala – 1 teaspoon
Paprika – 1 teaspoon
Turmeric – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Salt – 1 teaspoon
Ginger garlic paste – 1 tablespoon
Lemon jucie – 2 teaspoons
Corn flour – 30 grams
All purpose flour – 1 teaspoon
Oil – for frying
Butter – 40 milliliters
Cumin – 1 teaspoon
Fenugreek leaves – 30 grams
Onions – 80 grams
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green chili – 1 tablespoon
Sugar – 1/2 teaspoon
Salt – 1 teaspoon
Tomato puree – 150 grams
Dry fenugreek leaves – 1 tablespoon
Red chili – 1 teaspoon
Water – 200 milliiters
Fresh cream – 100 grams
PREPARATION
1. In a mixing bowl, add 800 grams boneless chicken, 1 tablespoon tandoori chicken powder, 1 teaspoon chaat masala, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 teaspoon coriander powder, 1 teaspoon salt, 1 tablespoon ginger garlic paste, 2 teaspoons lemon juice, 30 grams corn flour, 1 teaspoon all purpose flour and mix all the ingredients well.
2. Marinate for 30 minutes.
3. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
4. Remove it from heat and drain it on an absorbent paper. Keep aside.
5. Heat 40 milliliters butter in a skillet, add 1 teaspoon cumin and stir well.
6. Add 30 grams fenugreek leaves and mix it well.
7. Then, add 80 grams onions and fry till translucent.
8. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon green chili and mix it well.
9. Cook for 3 – 5 minutes on medium heat.
10. Add 1/2 teaspoon sugar, 1 teaspoon salt and mix it well.
11. Now, add 150 grams tomato puree and mix it again.
12. Cook for 5 – 7 minutes on medium heat.
13. Add 1 tablespoon dry fenugreek leaves, 1 teaspoon red chili and mix it well.
14. Then, add 200 milliliters water and stir well.
15. Bring it to a boil.
16. Add 100 grams fresh cream and mix it well.
17. Now, add the fried chicken in it and mix it well.
18. Cook for 5 – 7 minutes on medium heat.
19. Serve hot with naan or roti.
Masala Chicken Curry
Servings – 2 – 3
INGREDIENTS
Oil – 80 milliliters
Onions – 400 grams
Chicken – 1 kilogram
Yogurt – 200 grams
Salt – 1 teaspoon
Poppy seeds – 30 grams
Water – 60 milliliters
Cashews – 100 grams
Water – 200 millilitersGhee – 30 grams
Cumin – 1 teaspoon
Cloves – 6 pods
Green cardamom – 4 pods
Black cardamom – 2 pods
Bay leaf – 1
Onions paste – 100 grams
Ginger garlic paste – 2 tablespoons
Turmeric – 1 teaspoon
Coriander powder – 1 teaspoon
Red chili – 1 teaspoon
Salt – 1 teaspoon
Water – 300 milliliters, divided
Garam masala – 1 teaspoon
Green chili – 1 teaspoon
Ghee – 30 milliliters
Coriander – for garnishing
PREPARATION
1. Heat 80 milliliters oil in a skillet, add 400 grams onions and fry till translucent or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. In a mixing bowl, add 1 kilogram chicken, 200 grams yogurt, fried onions, 1 teaspoon salt and mix it well.
4. Marinate for 2 hours.
5. In a bowl, add 30 grams poppy seeds, 60 milliliters water and soak for 2 hours.
6. Transfer this into a blender and blend it into a smooth paste. Keep aside.
7. In a another bowl, add 100 grams cashews, 200 milliliters water and soak for 2 hours.
8. Transfer this into a blender and blend it into a smooth paste. Keep aside.
9. Heat 30 grams ghee in a heavy skillet, add 1 teaspoon cumin, 6 pods cloves, 4 pods green cardamom, 2 pods black cardamom, 1 bay leaf and stir for 1 – 2 minutes.
10. Then, add 100 grams onions paste and cook for 3 – 5 minutes on medium heat or until it turns golden brown in color.
11. Add 2 tablespoons ginger garlic paste and Stir well.
12. Now, add the blended poppy seeds paste, cashews paste and mix it well.
13. Cook for 3 – 5 minutes on medium heat.
14. Add 1 teaspoon turmeric and stir well.
15. Then, add 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon salt and mix it well.
16. Add 100 milliliters water and mix it again.
17. Bring it to a boil.
18. Now, add the marinated chicken in it and mix it well.
19. Cook for 5 – 7 minutes on medium heat.
20. Add 200 milliliters water and mix it well.
21. Bring it to a boil.
22. Add 1 teaspoon garam masala, 1 teaspoon green chili and mix it again.
23. Then, add 30 milliliters ghee and cover it with lid.
24. Cook for about 25 – 30 minutes on medium heat.
25. Open the lid and remove it from heat.
26. Garnish with coriander.
27. Serve hot with naan or rice.
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