Author: appdev2098

Ingredients

To be roasted ingredients list 1:

• 1 teaspoon oil
• 1/2 cup coriander seeds
• 4 red chillies
• 4 kashmiri red chillies
• 4 garlic

To be roasted ingredients list 2:

• 1 tablespoon black pepper
• 2 tablespoon cumin seeds
• 3 tablespoon fennel seeds
• 1 tablespoon poppy seeds
• 10 cloves
• 4 1/2 inch cinnamon
• 5 cardamom
• 1 star anise
• 1 big bay leaf
• 2 mace
• 1 teaspoon kasoori methi (optional)

Instructions

• Heat 1 teaspoon oil.
• Add 1/2 cup coriander seeds, 4 red chilies, 4 kashmiri red chilies.
• Roast until golden and crisp.
• Remove to a plate and set aside.
• Now add 1 tablespoon black pepper, 2 tablespoon cumin seeds, 3 tablespoon fennel seeds, 1 tablespoon poppy seeds, 10 cloves, 4 half inch cinnamon, 5 cardamom, 1 no star anise, 1 big bay leaf, 2  mace, 1 teaspoon kasoori methi. If your bay leaf is big then tear into small pieces and add it.
• Roast until golden and crisp.
• Remove to a plate. Cool down the roasted ingredients well.
• Transfer them to a clean dry mixer jar.
• Grind it to a fine powder, slightly coarse is also ok.
• Spread it over a plate and cool down. Then store in a clean airtight container.
• Flavorful homemade meat masala is ready!

Ingredients

• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons ground turmeric
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper

For the Chicken Tikka Masala:

• 2 pounds boneless, skinless chicken breasts or thighs, cut into cubes
• 1 cup plain, full-fat yogurt
• 6 cloves garlic, grated, divided
• 1 tablespoon freshly grated ginger, divided
• 2 tablespoons oil
• 1 tablespoon butter
• 1 medium onion, finely diced
• 1 can (15 ounces) canned tomato sauce or crushed tomatoes
• 1 cup coconut milk or heavy cream
• Fresh cilantro, chopped, to serve
• 4 cups basmati rice, to serve
• Homemade garlic naan, to serve

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Instructions

1. In a small bowl, whisk together the spices. Set aside.
2. In a large bowl, combine the chicken, yogurt, half of the garlic, half of the ginger, and half of the spice mixture, reserving the rest for later. Stir, cover, and allow to marinate for at least 15 minutes, or overnight.
3. In a large, heavy bottomed pot or high-walled pan, heat the oil and butter over medium-high. Remove the chicken from the marinade and add to the pot in batches. Cook until browned all over and beginning to char, turning once, about 6 minutes total. Remove from the pan and set aside for later. Repeat until all of the chicken is browned.
4. Add the chopped onion and the remaining garlic, ginger, and spices to the pot. Cook, stirring occasionally, until the onion softens, about 4 minutes. Add the crushed tomatoes and gently scrape the bottom of the pan with a wooden or rubber spoon to release the browned bits while stirring.
5. Pour in the coconut milk and add the chicken back to the pot. Stir and reduce to low heat. Let simmer for 10 minutes, stirring occasionally. Garnish with chopped cilantro and serve over basmati rice with naan.

Ingredients

• 2 lbs chicken drumsticks skim removed
• ½ cup plain regular or low fat yogurt
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 tablespoon lemon juice
• 1 to 2 tablespoons kashmiri or any other mild red chili powder
• ½ teaspoon ground turmeric
• 1 to 2 teaspoons garam masala
• 2 teaspoons kosher salt
• 1 tablespoon oil

Instructions

• Make 3-4 slits across each drumstick. Whisk together yogurt, ginger, garlic, lemon juice, red chili powder, turmeric, garam masala, and salt to make the marinade. Apply evenly to the chicken pieces and let it marinate in the refrigerator for at least 5-6 hours or up to 24 hours.
• Preheat the grill or oven at 450 F. Take the chicken out of the refrigerator 30 minutes prior to grilling. Baste the chicken with some cooking oil and arrange it on a grilling pan or on the outdoor grill.
• You can grill it on an outdoor grill for 20 mins or until the juices run clear. Alternatively, bake it in an oven for 15 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.
• Serve with fresh lime wedges and sliced red onion.

Ingredients

• 1 pound chicken thighs skinless and boneless, cut into 1 inch cubes
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 tablespoon white vinegar
• 2 tablespoons water
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour

Sauce Ingredients

• 2 tablespoons oil
• 1 tablespoon ginger diced
• 1 tablespoon garlic minced
• 1 green chili sliced
• ½ cup white scallions chopped
• 1 cup red onion cut into 1 inch cubes
• 1 cup red pepper cut into 1-inch cubes
• 1 cup green pepper cut into 1-inch cubes
• 1 teaspoon kosher salt
• 2 tablespoons dark soy sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon sugar
• ¼ cup water
• 1 tablespoon cornstarch
• ¼ cup water
• ¼ cup green scallions chopped

Instructions

• Pat dry the chicken well with paper towels.
• In a medium bowl mix together Kashmiri red chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water, cornstarch, and all-purpose flour. Add chicken pieces and coat well. Allow the chicken to marinate for 10-minutes as you prep the veggies.

Frying Chicken

• Preheat the air fryer for 5 mins at 400 F. Lightly spray the bottom of the air fryer basket with oil. Line half of the chicken in the basket. Do not overcrowd them so you can get crispy chicken. Lightly spray oil over the chicken. Cook at 380 degrees for 10 to 12 minutes shaking the basket halfway through. Take the air-fried chicken out and reserve. Repeat with the remaining chicken.

Sauce

• Heat oil in a medium skillet. Add white scallions, ginger, garlic, green chili, and saute for 1 to 2 minutes as the garlic starts to turn light golden and aromatic.
• Then add the onions and peppers and saute for 2 to 3 minutes. Stir together soy sauce, chili garlic paste, sugar, and water. Add it to the pan and cook for 1 minute stirring constantly.
• Add the cornstarch slurry and cook until the liquids start to thicken. Turn the heat down. Toss the air-fried chicken in the pan when you are ready to serve. Cook until everything is heated through without overcooking the onions and peppers. Garnish with scallions.

Ingredients

• Oil- 3 tblspn
• Fennel Seeds / Saunf – 2 tsp
• Onion – 2 large sliced thinly
• Ginger Garlic Paste – 2 tblpsn
• Turmeric Powder – 1 tsp
• Chilli Powder – 2 tsp
• Garam Masala Powder – 2 tsp
• Curry leaves – 1 spring
• Tomato-4 chopped finely
• Salt to taste
• Chicken – ½ kg cleaned

Instructions

• Take a pressure cooker and heat oil in it. Add in fennel seeds and let it crack. Add in onions and saute for 5 mins. Add in ginger garlic paste and mix well. Now add in salt and all the spice powders and mix well.
• Add in tomatoes and curry leaves and cook till the tomatoes turn mushy. Add in chicken pieces and toss well in the masala.
• Now cover the pressure cooker and let it cook for 1 whistle. Now lower the flame and cook for 15 mins on a low flame. Switch off the flame and let the pressure go all by itself.
• Open the pressure cooker and add coriander leaves and mix well.
• Serve with rice or roti.

Ingredients

• Onion – 1 sliced
• Tomato – 1 chopped
• Green Chilli – 1
• Chicken – ½ kg
• Turmeric Powder/Manjal Podi – 1 tsp
• Salt to taste

For Masala:

• Oil- 1 tsp
• Cinnamon / Pattai – 1 small stick
• Whole Pepper – 1 tsp
• Fennel Seeds / Sombu / Saunf – 1 tsp
• Onion – 2 sliced
• Tomatoes – 4 chopped
• Coconut – 1 cup
• chilli powder – 1 tsp
• Coriander Powder/ Malli Podi – 1tblspn
• Turmeric Powder / Manjal Podi – 1 tsp
• Curry leaves – 1 spring

Instructions

• Start by making the masala. Heat oil in a kadai. Add fennel seeds, cinnamon, pepper and saute for a min.
• Add in onions, curry leaves and saute for 3 mins.Add in tomatoes and mix well.Cook for 3 mins.
• Add in chilli, turmeric and coriander powder and mix well.Add in coconut and mix well. Fry this till they turn golden.
• Take this in a blender and allow to cool down. Grind it to a smooth paste. Set this aside.
• Now take onion, tomatoes, green chilli and chicken in a kadai. Add salt and turmeric powder.
• Pour in enough water to cover the chicken . Bring it to boil and cook it for 15-20 mins untill the chicken is cooked.
• Now pour in the masala and mix well. Bring this to a boil.
• Cover the pan and let it simmer for 15-20 mins till oil separates from this.
• Serve hot with parota.

Ingredients

• 2 tsp Oil
• 1 large sliced thinly Onions
• 2 tsp Ginger garlic paste
• 1 large chopped Tomatoes
• 1 tsp Chilli Powder
• 2 tsp Coriander Powder
• 1 tsp Turmeric Powder / Manjal Podi
• 1 tsp Cumin Powder / Jeeraka Podi
• 2 tsp Garam Masala Powder
• Salt to taste
• 500 gram with bone Chicken
• 1 cup Water
• 3 tsp finely chopped Coriander Leaves
• For Roasting & Grinding:
• 1 tsp Oil
• 1 tsp Fennel Seeds / Sombu / Saunf
• 3 cm stick Cinnamon Stick
• 5 Cardamom Pods / Yelakai
• 5 Cloves / Krambu
• 15 Shallots / Sambar Onion
• 4 cm piece Ginger
• 6 to 8 fat cloves Garlic
• 1.5 cup grated Fresh Coconut

Instructions

• Start by cooking the chicken, Heat oil in a pressure cooker. Add in sliced onions and fry till golden.
• Add in ginger garlic paste and saute for a min. Add in all the spice powders and salt, mix well.
• Now add in chopped tomatoes and cook for 5 mins.
• Add in chicken piece and toss well. Add in water. Cover the cooker and pressure cook it for 2 whistle, simmer the flame and let it simmer for 10 mins. Turn off the heat and let the steam go all by itself. Chicken is cooked now.
• When the chicken is cooking make the masala. Heat oil in a heavy bottom kadai. Add in all the whole spices and fry it for a min.
• Add in shallots, ginger, garlic, cook this for 5 mins or so.
• Add in coconut and fry it for 8 to 10 mins till it turns golden. Now let this cool down.
• Take it in a blender and make it into a smooth puree by adding some water.
• Now add this to the cooked chicken, add more water if needed.
• Bring this to boil, simmer it for 10 mins.
• Add chopped coriander leaves and mix well.
• Serve.

Ingredients

• 2 ls boneless chicken thigh cut into 1-1½ inch pieces
• 3 tablespoons oil
• 1 large onion finely chopped
• 4 cloves garlic minced
• 1 inch ginger grated
• 2 large tomatoes finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon cumin seeds
• 2 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder (use store-bought or homemade garam masala)
• ½-¾ teaspoon salt adjust as per taste
• ½ cup yogurt whisked
• 2 tablespoon cilantro chopped for garnish
• ½ cup water

Instructions

• Heat oil in a large, heavy-bottomed pan over medium heat. Add the cumin seeds and fry until they begin to sizzle.
• Add the chopped onions and saute until they turn golden brown.
• Add the minced garlic and grated ginger. Saute for one more minute.
• Add the chopped tomatoes and tomato paste. Also, add the salt and powdered spices (coriander powder, turmeric powder, and red chili powder).
• Mix well and let the tomatoes and spices cook until the oil begins to separate. This will take 5-6 minutes.
• Add the chicken and mix well with the onion-tomato masala. saute on medium heat for 3-4 minutes.
• Add ½ cup water. Reduce the heat and cook covered on medium-low heat until the chicken is tender and cooked through – about 15 minutes. Stir occasionally.
• Once the chicken is cooked, add the whisked yogurt and garam masala. Mix well. and simmer for 4-5 minutes.
• Turn off the heat. Garnish with fresh cilantro and serve hot with rice or naan bread.

Ingredient

• 600g/ 1.2lb chicken thigh (boneless, skinless), cut into 3cm / 2.2″ cubes (Note 1)
• 1/2 cup plain yoghurt, full fat best (Greek is fine)
• 6 cloves garlic , minced (~1.5 tsp)
• 1 tsp fresh ginger , grated
• 1 tsp garam masala (Note 2)
• 1 tsp each salt, cumin, ground coriander, paprika (sweet, normal or smoke)
• 1 tsp vegetable oil
• 1/8 tsp cayenne pepper (optional)
• Pinch black pepper
• 2 tsp lemon juice

Cooking Chicken:

• 1 – 2 tsp oil (Note 3)

Curry Sauce Spices:

• 2 tsp turmeric
• 1 tsp garam masala (Note 2)
• 2 tsp coriander
• 1 tsp cumin
• 1/8 tsp cardamom powder
• 1/8 tsp cayenne pepper

Curry Sauce:

• 3 tbsp (65ml) vegetable oil (Note 3)
• 30g / 2 tbsp unsalted butter OR ghee
• 1 onion, finely chopped (brown, white or yellow)
• 1 tsp salt
• 2 tbsp fresh ginger , grated
• 6 cloves garlic , crushed or grated
• 1 tbsp paprika (not smoked)
• 1 2/3 cups (400ml) tomato passata (tomato puree)
• 1 2/3 cups (400ml) water
• 100 ml (1/3 cup + 1 tbsp) cream (thickened or pure is fine)
• 1 tsp sugar
• 50g / 3 tbsp unsalted butter OR ghee

Instructions

Chicken Tikka:

• Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat.
• Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).
• Heat 1 tbsp oil in a non stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred – don’t worry if not cooked inside. (Note 4, also Video helpful here) Remove into bowl.
• Scrape out charred bits left in pan and discard. Add more oil if required and cook remaining chicken.

Sauce:

• Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.
• Add oil and butter. When butter is melted, add onions, ginger and salt.
• Cook, stirring constantly to ensure it doesn’t burn, until the ginger is starting to turn golden and the onions smell sweet, about 5 – 7 minutes.
• Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
• Add the Curry Sauce Spices, and cook a further 2 minutes, stirring.
• Add tomato passata and water, and mix. Bring to a simmer, then cover and reduce heat to low.
• Simmer for 15 minutes, stirring occasionally.
• Pour curry into a bowl, then use a stick blender to puree until smooth (Note 5).
• Return sauce to skillet. Add cream, sugar and butter. Stir to melt the butter.
• Add chicken, stir. Simmer for a few minutes until the chicken is cooked through.
• Optional: Sprinkle with a pinch of extra garam masala at the end.
• Serve over basmati rice, sprinkled with coriander/cilantro if desired. Try this No Yeast Flatbread as a quick naan!