Chicken Lababdar

CHICKEN LABABDAR

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken tikka(5 pieces)	5	Pieces
2	Refined Oil	1	Tspn
3	Ginger garlic paste	50	gm
4	Fine chopped onion	1	no
5	Fine chopped tomatoes	3	no
6	Kasoori methi	10	gm
7	Green Chilly	5	no’s
8	Fresh cream	25	ml
9	Soaked Cashewnut(broken)	25	gm
9	Salt	To	taste
10	Coriander leaves	1	bunch

METHOD:

* Heat oil in a frying pan. Add cumin seeds, crushed coriander seeds. Once cumin seeds start cracking adds fine chopped onions, sauté it for 3-4 minutes.  

* Add ginger garlic paste and sauté in a medium flame for 2-3 minutes until it turns in to golden brown in colour.

* Add tomatoes, Kashmir chili powder, turmeric powder, Broken soaked Cashewnut, mix it thoroughly.

* Add ½ cup of water and put in simmer for at least 10 minutes.

* Remove from the flame and allow it to cool down, then blend in a mixer and make a smooth tomato puree and keep a side.

* Heat oil in a frying pan, add fine chopped garlic sauté it until golden brown in colour. Add chilli powder and cook it for 5-7seconds so that you can get a good colour, add one cup of water.

* Add Chicken tikka and boil it for 2-3 minutes so that Chicken tikka gets fully cooked from inside.

* Now add the smooth tomato puree, and season it with salt. Add Kasoori methi and garam masala, and fresh cream, mix it thoroughly and cook in a medium flame for 2 minutes.

* Garnish it with coriander leaf, tomato wedges and fresh cream (as shown in the picture), serve hot with Indian bread.

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METHI MURGH

METHI MURGH

INGREDIENTS	QUANTITY
Chicken	250 grams
Onions	2 medium
Ginger	1 inch pieces
Green chilli	2
Fresh coriander leaves	a few
Oil	2 tbsp
Bay leaves	2 leaves
Green cardamom	2
Black cardamom	1
Cloves	1
Cinnamon	1 inch stick
Black peppercorns	5
Garlic paste	2 tbsp
Turmeric powder	1/2 tsp
Red chilli powder	1 tsp
Coriander powder	1 tsp
Yogurt	1 cup
Dry fenugreek leaves (Kasoori methi)	2 tbsp
Garam masala powder	1 tsp
Salt	To taste

METHOD:

* Wash and cut the chicken into medium sized pieces. Peel, wash and chop onions. Peel, wash and chop ginger. Remove stems, wash and chop green chilies. Wash and chop coriander leaves

* Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and peppercorns. Sauté until cardamoms start to crackle.

* Add onions and cook until translucent and soft. Make sure to stir continuously. Add ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and chopped green chilies. Sauté for a minute.

* Add chicken pieces and beaten yogurt and cook on high heat for seven to eight minutes. Add Kasoori methi and three-fourth cup of water.

* Cover the pan and cook on low heat for ten minutes. Add garam masala powder, salt and mix properly. Serve hot garnished with chopped fresh coriander leaves.

Home style Chicken Curry

HOME STYLE CHICKEN CURRY

CLOUR: yellow 

GARNISH: Coriander leaves 

PORTION: 4 portions

Accompaniment:

S.NO	INGREDIENTS	QTY	UNIT
1	large onion	1	no
2	garlic cloves, roughly chopped	6	no
3	ginger, roughly chopped	500	gm
4	oil	4	tbsp
5	cumin seeds	2	tps
6	fennel seed	1	tsp
7	cinnamon stick	5	no
8	chilli flakes	1	tsp
9	garam masala	1	tsp
10	turmeric	1	tsp
11	chopped tomatoes	400	gm
12	chicken thighs, skinned, boneless	800	gm
13	chopped coriander	2	tsp
14	hot chicken stock (Optional)	250	ml

METHOD:

1.       Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

2.       Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

3.       Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Sauté everything around for about 30 secs until the spices release a fragrant aroma.

4.       Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

5.       Add  garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

6.       Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.