Tag Archives: indian

Butter Chicken (Jinder Bhatti)

Posted on by
  • 4 chicken breasts, cubed
  • 250mL whipping cream
  • 1/2 can tomato soup
  • 250mL sour cream
  • 1 1/4 tbsp. tomato paste
  • 1/4 tsp. tandoori paste
  • 1/2 tsp. cayenne
  • 2 tsp. salt
  • 2 tsp. masala
  • 1 tsp. turmeric
  • 2 tsp. oil
  • thorka: 6-7 cloves of garlic, 1.5″ ginger, 3 onions diced (mix in food processor)
  • Put oil in dutch oven and saute onions until caramelized, then add ginger and garlic
  • Add tomato paste and spices; mix until it forms a paste
  • Add sour cream and tomato soup (mix together first)
  • Add tandoori paste and whipping cream
  • Bring to a boil and then let simmer for 30 minutes
  • Add cubed chicken and let simmer for another 30 minutes or so
  • At the end add a touch more masala for flavour

Desi Murgh

Posted on by

1/4 cup sunflower oil
2 large onions, finely sliced
2 tsp. garlic paste
2 tsp. ginger paste
4 tomatoes, peeled and finely chopped
2 oz. plain Greek-style yogurt
1.5 tsp. red chili powder
1 tsp. ground turmeric
1 tsp. cumin seeds
2 tsp. ground coriander
3 large black cardamom pods
6 cloves
1 bay leaf
chicken pieces
5-6 tbsp. chopped coriander leaves

Heat the oil in a large saucepan, add the onions, and cook until dark golden brown.  Remove the onions with a slotted spoon.  Allow to cool, then chop them finely in a food processor.  Set aside.

Add the garlic and ginger pastes to the hot oil in the saucepan and stir for a few minutes.  Add the tomatoes and stir in well, then stir in the yogurt.  Cook for 5-6 minutes.  Add the browned onion paste and stir to mix, then add all the spices, the bay leaf, and salt to taste.  Cook, stirring, until the oil separates out.

Put the chicken pieces in the pan and spoon the spice mixture over them.  Add 2 cups water.  Put the lid on the pan and cook over low heat, stirring occasionally, for 40-50 minutes or until the chicken is cooked through and tender.  Add more water if needed.

Remove the lid and continue cooking for 10 minutes or until the oil in the sauce separates out.  Stir in 1/4 cup of the chopped cilantro.  Garnish with the remaining chopped cilantro and serve.

 

Eggplant Bharta

Posted on by
  • 1 large eggplant
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon curry powder
  • 1 tomato, diced
  • 1/2 cup plain yogurt
  • 1 fresh jalapeno chile pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 bunch cilantro, finely chopped

Preheat oven to 450 degrees F (230 degrees C).

Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Chicken Curry (Murgir jhol)

Posted on by

INGREDIENTS:
1/3 cup vegetable oil
1/2 tsp. cumin seeds
2 bay leaves
3 green cardamom pods
4 black peppercorns
4 large red onions, finely chopped
4 medium potatoes, peeled and cut into quarters
1 tsp. salt
2 1/4 lb (1kg) chicken thighs
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tbsp. ground coriander
2 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. ground turmeric
4 tomatoes, chopped
1 2/3 cups chicken stock or water
1 tbsp. finely chopped cilantro leaves

METHOD:Heat the oil in a large pan and add the whole spices.  When they crackle, add the onions and fry over medium heat until golden brown.  Stir in the potatoes and cook for 5 minutes.  Add the salt, then add the chicken and cook for 5-8 minutes or until lightly browned.

Add the ginger and garlic pastes, the ground coriander and cumin, chili powder and turmeric.  Cook for a further 10 minutes, stirring constantly, until spices begin to release their aromas.  Stir in the tomatoes and cook for 5 minutes, then pour in the stock.  Bring to a boil.  Reduce the heat to low and simmer until the chicken is cooked.

Taste and adjust the seasoning, if required.  Serve with steamed rice, finish with the chopped cilantro.