Butter chicken

Butter chicken

Ingredients:

100  g unsalted butter
1  tbso oil
2  medium onions, finely chopped
1  tsp fresh ginger, finely chopped
2  tsp garam masala
2  tsp  ground coriander
1  tsp  chilli powder
1  tsp  black cumin seeds
1  tsp  fresh garlic, crushed
1  tsp salt
3  whole green cardamoms
3  whole black peppercorns
150  ml yogurt
2  tbsp tomato puree (paste)
8  chicken pieces, skinned
150  ml water
2  whole bay leaves
150  ml (light) cream

To garnish

Fresh coriander leaves
2  green chillies, chopped

Method:

• Heat the butter and oil in a large frying pan (skillet). Add the onions and fry until golden, stirring. Reduce the heat.
• Crush the fresh ginger and place in a bowl. Add the garam masala, ground coriander, ginger, chilli powder, black cumin seeds, garlic, salt, cardamoms and black peppercorns and blend. Add the yogurt and tomato paste and stir to combine.
• Add the chicken pieces to the yogurt and spice mixture and stir them to coat well.
• Add the chicken to the onions in the pan and stir-fry vigorously, making semi-circular movements, for 5-7 minutes.
• Add the water and the bay leaves to the mixture in the pan and leave to simmer for 30 minutes. Stirring occasionally.
• Add the cream and cook for a further 10-15 minutes.
• Garnish with fresh coriander leaves and chillies and serve hot.

Quick and easy Chicken tikka

Chicken tikka

Ingredients:

1  tsp  fresh ginger root, finely chopped
1  tsp fresh garlic, crushed
1/2  tsp  ground coriander
1/2  tsp ground cumin
1  tsp chilli powder
3  tbsp  yogurt
1  tsp  salt
2  tbsp  lemon juice
A few drops of red food colouring (optional)
1  tbsp tomato puree (paste)
1.5  kg  chicken breast
1  onion, sliced
3  tbsp oil

To garnish:

6 lettuce leaves
1 lemon, cut into wedges

Method:

• Blend together the ginger, garlic ,ground coriander, ground cumin and chilli powder in a large mixing bowl.
• Add the yogurt, salt, lemon juice, red food colouring (if using) and the tomato puree (paste) to the spice mixture.
• Using a sharp knife, cut the chicken into pieces. Add the chicken to the spice mixture and toss to coat well. Leave to marinate for 3 hours, or preferably overnight.
• Arrange the onion in the bottom of a heatproof dish. Carefully drizzle half of the oil over the onions.
• Arrange the marinated chicken pieces on top of the onions and cook them under a pre-heated grill (broiler), turning each piece once and basting with the remaining oil, for 25-30 minutes.
• Serve the chicken tikka on a bed of lettuce and garnish with the lemon wedges.

Tips

     Chicken tikka can be served with naan breads, Raita and mango chutney or as a starter.

Chicken and Mushroom Curry

Chicken and Mushroom Curry

Ingredients:

4-6  chicken breasts
3   tbsp oil
2   onions, sliced
2   garlic cloves, crushed
2.5 cm/1 inch piece ginger root,chopped finely
2  fresh green chillies, seeded and chopped
1-2  tsp minced chilli
1-1/2   tbsp medium curry paste
1  tsp ground coriander
175-250 g mushrooms, sliced thickly
850 ml  stock
3   tomatoes,chopped
1/2- 1 tsp  salt
60 g creamed coconut
2  tbsp ground almonds

To garnish:

2  tbsp oil
1  green or red bell pepper, seeded and cut into thin strips
6 spring onions trimmed and sliced
1  tsp  cumin seeds

Method:

• Cut the chicken into small bite-size pieces. Heat the oil in a saucepan, and fry the chicken until sealed, stirring frequently.Remove the chicken from the pan.
• Add the onions, garlic, ginger, chillies, curry paste and ground coriander to the saucepan and cook gently for 2 minutes.Stir in the mushrooms, stock and tomatoes, and season with a little salt.
• Return the chicken to the pan, then cover and simmer very gently for 1-1/4  to 1-1/2 hours or until the chicken is tender.
• Stir the creamed coconut and ground almonds into the curry, then cover the pan and cook gently for 3 minutes.
• Meanwhile, make the garnish. Heat the oil in a frying pan (skillet), add the bell pepper strips and spring onion slices and fry gently until glistening and tender-crisp.
• Stir in the cumin seeds and fry for 30 seconds. Spoon over the curry and serve.

Brinjal-chicken bake

Brinjal - chicken bake

Ingredients:

2   medium sized brinjals, halved
2   tbsp olive oil
4   boneless chicken breasts, sliced diagonally
1   onion, sliced 
2   cloves garlic, crushed
1   can whole tomatoes
2   tbsp tomato puree
1  tbsp sugar
1/4   cup breadcrumbs
Salt and pepper, to taste

For the white sauce
2   tbsp butter
4  tbsp  cake flour
280 ml hot milk
1/2  cup grated cheddar cheese

Method:

• Hollow out the brinjals, leaving a thin rim all the way around and blanch in boiling water for 5 minutes. Pat dry and brush with olive oil. Set aside.
• Dice the scooped-out flesh and leave aside.
• In a sauce pan, heat 1 tbsp oil and fry the chicken until lightly browned.Remove from the pan.
• Heat the remaining oil and saute the onion, garlic and the brinjal flesh. Add tomato puree, canned tomato, sugar, seasoning and chicken.
• Cover and simmer for 30 minutes. In a baking tray, arrange the brinjal halves and fill each with the chicken mixture. 
• Pour the white sauce over each,cover with breadcrumbs and bake in a  pre-heated oven for 15-20 minutes.
• To prepare the white sauce: Heat butter and add the flour, spoon by spoon, stirring constantly to avoid lumps. Add milk, little by little, till the mixture gets smooth. Add cheese and stir continually till it melts to a smooth, lump-free mix.

Note:

Serve with a green salad.

Cashew chicken

Cashew chicken

Ingredients:

Chicken, slice thinly  - 500 g
Garlic cloves, minced  - 4
Corn oil   - 4 tbsp
Fish sauce  - 2 tbsp
Oyster sauce   - 2 tbsp
 Sugar  - 2 tbsp
Pinch of white pepper
Roasted cashew nuts   - 70 g
Salt to taste

Method:

• On a low flame, heat the oil in a large skillet. Add garlic, chicken pieces, salt, sauces, sugar and pepper and stir fry.
• Increase the flame . When the glaze starts to coat the chicken, remove the skillet from heat.
• If you prefer a thicker glaze, add cornflour mixed in some water to the pan and mix thoroughly.
• mix in the roasted cashew nuts and transfer the chicken to a serving dish.

Note:

Garnish with the onion rings and sliced capsicum.

Spinach chicken curry

Spinach chicken curry

Ingredients:

Chicken  - 1 kg  (cut into small pieces)
Spinach   - 1/2 kg (chopped and boil in one glass of water)
Ginger-garlic paste  - 1 tsp
Onion  - 100 g (chopped)
Coriander powder   - 2 tbsp
Chilli powder   - 1 tbsp
Salt to taste
Oil    - 3 tbsp

Method:

• Heat oil in a pan. Add the onions and fry until golden brown.
• Add garlic ginger paste and fry for a minute.
• Add coriander powder, red chilli powder and salt. Put little water and fry gently for 2 minutes.
• Add the chicken and fry on all the sides until browned. Put one cup of water simmer for 15 minutes until the chicken is tender.
• Now add the boiled spinach and fry for 2 minutes.If there is too much water left, uncover and cook for a few minutes until evaporated.
• Serve with chapatis.

Quick and easy Chicken tikka

Chicken tikka

Ingredients:

Lean chicken breasts (skinned)  - 800 g
Garlic  - 4 pods (crushed)
Ginger small pieces  - 4 (finely grated)
Yoghurt   - 4 tsp
Salt   - 2 level tsp
Green chillies     - 4 (finely chopped)
Tandoori paste  -  6 tsp
Olive oil   - 4 tbsp
Finely chopped coriander
Tomato wedges

Method:

• Wash chicken, cut into 3 cm long pieces and place in a large bowl.
• Add all ingredients, except the oil, and mix well.
• Leave to soak for 2-3 hours.
• Pan-fry the chicken with olive oil for 5 minutes on a moderate heat.
• Cook in a pre-heated oven 200C for 25 minutes, or until tender.
• Garnish with tomato wedges and coriander leaves.