Wednesday, April 13, 2016

Chicken in Yogurt Sauce

Yesterday when I was cooking a quick and simple chicken curry for our weeknight dinner I didn't know that it will turn out to be this finger-licking dish! Before gorging on it, I took just one photo and posted that on Facebook. I was planning to cook this again soon, so that I can take more photos and share on my blog post. But there were so many requests coming in from my readers for this recipe, that I decided to post it on the blog with just this one photo! Hope you enjoy this preparation!

Chicken - 1 lb
Yogurt - 1 Cup (not Greek yogurt)
Onion - 1/2 Cup (Chopped)
Ginger - 1 Tbsp
Garlic - 2 Big Cloves
Tomato - 2 (Medium)
Green Chili - According to Taste
Dry Red Chili - 2
Black Cardamom - 1
Salt - According to Taste
Sugar - 1/4 Tsp
Turmeric Powder - 1/4 Tsp
Kashmiri Chili Powder - 1/2 Tsp (Optional)
Garam Masala - 1/2 Tsp
Biryani Flavor / Rose & Kewra Water - Couple of Drops
Mustard Oil

Make a paste of ginger, garlic, green chili and tomato together. Keep this aside.
Mix the garam masala and biryani flavor with yogurt, whip it well and keep aside.
Heat mustard oil in a kadhai.
Add sugar, black cardamom and dry red chili, fry it for about 30 sec.
Add in the chopped onion and fry until it turns translucent.
Now add to it the ginger-garlic-green chili-tomato paste and fry on a medium flame until oil starts to ooze out.
Add salt, turmeric and kashmiri chili powder, mix well.
Next add the chicken, mix well with the curry paste and fry it on a high heat until the chicken starts to change color.
Finally add the yogurt mix into the kadhai and stir well taking care that the yogurt doesn't curdle.
Cover the kadhai and cook it on a low flame until the chicken is cooked well. Stir occasionally taking care that nothing sticks to the bottom of the kadhai.
Do a taste test, add seasoning if needed. Serve hot.

Monday, April 4, 2016

Egg Malai Masala

This year I haven't blogged any recipes yet; this will be the first one. It's been going very busy at work, and the weekends somehow end up being even more busy! Actually I am investing more time to learn photo editing and the different aspects of photography. This weekend I finally decided that I wanted to try a new recipe and share it with you all on my blog. Let me know your feedback when you get a chance to try this recipe. Just so you know Bengalees always fry eggs before putting it into any gravy as the aroma and texture of fried eggs makes the dish even better.

Egg - 8
Onion - 1 (Medium)
Ginger - 2 Tbsp
Green Chili - According to Taste (Slit)
Cilantro - 1/4 Cup (Chopped)
Cardamom - 1 Black & 3 Green
Clove - 4
Cinnamon - 1" stick
Turmeric Powder - 1/4 Tsp
Salt - According to taste
Sugar - 1/2 Tsp
Garam Masala Powder - 1/4 Tsp
Milk - 3 Cup
Cream - 1/4 Cup

Hard boil the eggs
Smear the boiled eggs with salt and turmeric and fry them well.
Grind the onion and ginger together to a paste
Heat oil in a nonstick pan/kadhai.
Temper the oil with cardamom, clove and cinnamon and fry until aroma comes out.
Add the onion and ginger paste and fry on a medium flame until oil oozes out.
Next add salt, sugar, green chilli and mix well.
Mix the milk into it and cook it covered on a low flame until your desired consistency and oil oozes out again.
Next add the cream and mix well.
Finally add the fried eggs, garam masala and cilantro, mix well and keep it covered for a while before serving.

Note: I used red onion for this recipe, you can use white onion to get a white gravy/masala.