chicken curry

Ingredients

• 1 kg chicken
  
  3 large onions, paste
  
  2 large tomatoes, pureed
  
  1 Tbsp garlic paste
  
  1 Tbsp ginger paste
  
  2 tsp coriander powder
  
  2 tsp cumin powder
  
  1/2 tsp turmeric powder
  
  1/2 tsp red chilli powder
  
  1 tsp garam masala powder
  
  2 Tbsp oil
  
  Salt to taste
  
  Chopped coriander for garnish

Method

Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.

Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

Add chicken pieces into the masala. Stir well and cook till they are golden brown.

Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.

Garnish with chopped coriander and serve

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Quick Chicken Curry

Ingredients
1 kg chicken

3 large onions, paste

2 large tomatoes, pureed

1 Tbsp garlic paste

1 Tbsp ginger paste

2 tsp coriander powder

2 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp garam masala powder

2 Tbsp oil

Salt to taste

Chopped coriander for garnish
Method
Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.

Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

Add chicken pieces into the masala. Stir well and cook till they are golden brown.

Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.

Garnish with chopped coriander and serve.

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tandoor chicken

cumin seeds, cloves, turmeric, bay leaf Tags: Chicken, Punjabi, Tandoori, Tandoori ChickenHow to make : TandooIngredients
8 large Chicken pieces with skin (2 pieces breast, 2 pieces of thighs, a couple of wings)

Oil, to baste

For the marinade:

4 tsp red chilli paste

3 Tbsp ginger and garlic paste

2 tsp chaat masala

1 1/2 tsp of the masala

1 Tbsp oil

3 Tbsp curd

Salt, to taste

Juice of 1/2 lemon


For the tandoori masala:

2 sticks cinnamon

1 Tbsp black peppercorns

5 green cardamom

3 brown cardamom

2 tsp coriander seeds

2 tsp cumin seeds

3 cloves

1 bay leaf

3/4 tsp turmeric
Method
Make small gashes in the chicken pieces for the marinade to coat it nicely.

For the marinade:

In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.

Rub the marinade on the chicken pieces, over the skin and underneath it. Marinate the chicken pieces for 30 minutes.

Char grill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals.

Serve with lemon wedges and onion rings,

For the tandoori masala:

In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.

In a mortar and pestle grind the dry roasted spices into a fine powder.

Masala is ready.

Tip: To make sure the chicken does not stick to the grill, glaze the grill with some oil.
If you are making it in an oven, the temperature needs to be around 250-300 degrees C.
Key Ingredients: chicken, vegetable oil, coriander seeds, black cardamom, red chilli, ginger, garlic, yogurt, salt, lemon juice, cinnamon, black pepper, green cardamom, cumin seeds, cloves, turmeric, bay leafri Chicken

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