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  • Thursday, July 16, 2009

    Recipes From Amirev (MyLot )

    Chicken Korma:

    400 grams boneless chicken
    1 cup sour curd (yoghurt)
    ¼ cup cashew nut paste
    2 cloves
    1 cardamom
    1 tsp cumin seeds
    1 tsp garam masala (hot spice mix)
    1 tsp coriander powder
    1 Tbsp ginger garlic paste
    ½ Tbsp green chilly paste
    ¼ tsp turmeric powder
    1 Tbsp butter and salt to taste.

    Method of Preparation:
    Take a thick bottomed pan and heat the butter. When the butter melts, add the cloves and crushed cardamom. Sauté briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala, coriander powder and sauté till the masala blends well. Now put in the ginger garlic paste and green chilly paste. Sauté briefly and pour in the curd. Simmer and cook fro five minutes and keep stirring. Now add the chicken and very little water and mix it all up. Cover the pan with a lid and cook till it is half cooked. Add the cashew nut paste and salt to taste. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the chicken is tender and then remove from flame. Garnish with fried onions and fresh cream in the centre and serve.

    Serves: 2-4

    Chicken Tikka

    500 grams boneless chicken
    ½ cup curd (yoghurt)
    1 tsp red chilly paste
    1 Tbsp lemon juice
    1 Tbsp ginger garlic paste
    1 tsp cumin powder
    1 tsp red chilly powder
    1 tsp garam masala (hot spice mix)
    1 Tbsp oil
    1 Tbsp butter and salt to taste.

    Method of preparation:
    Cut the boneless chicken into 1 inch pieces and make slits in them. Now put the pieces in a bowl and add the red chilly powder, ½ of the lemon juice and salt to taste. Mix it all up and let it marinate for an hour. Then add the curd, ginger garlic paste, red chilly paste, cumin powder, garam masala, oil and mix it up. Then let this marinate for another four hours. Then roast it in a preheated oven for 15 minutes. Apply the butter and roast for another minute. Garnish with lemon juice and coriander and serve with chutney (paste) made from garlic, mint leaves and green chilies.

    Serves: 2-4

    Chicken Curry

    3 Tbsp cooking oi
    1 small onion- finely chopped
    1 stick cinnamon
    2 cardamom pods
    4 cloves
    1 tsp fennel seeds
    1 inch piece ginger
    2 garlic cloves, very finely chopped
    1 tsp turmeric powder
    1 Tbsp ground coriander
    ¾ tsp chili powder
    1 tsp tomato paste
    2 skinless chicken breasts – cubed
    1 chopped tomato
    1 tsp. plain yogurt
    Handful of coriander leaves, chopped.

    Method of preparation:
    Heat the cooking oil in a large heavy pan, add the chopped onion and fry till onion is golden brown. Turn the heat to medium low, add cinnamon, cardamom, cloves and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan. Then add the turmeric, ground coriander and chili powder and fry gently for a minute. Add the tomato paste and bring to the boil and simmer, stirring occasionally for 20 minutes—season with salt. Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces until they turn white. Add the chicken, chopped tomato, yogurt to the sauce and simmer gently until the meat is soft and tender. Sprinkle with the coriander and serve with plain rice and yogurt.

    Serves: 4