CHICKEN CURRY

Made with different way of marinating chicken, and one more different spice mix added to it, the dish turned out deliciously different. Watch out the difference.

Method                                                       

for 4 persons

• Chicken 600-700 gms
• Tomato puree 1/2 cup
• Crushed ginger 1 tbsp
• Crushed garlic 1 tbsp
• Cumin powder 1 tsp
• Coriander powder 1tsp
• Garam masala 1 tsp
• Turmeric powder 1 tbsp
• Salt to taste
• Mint leaves fresh chopped 1 tbsp
• Cloves 4-5
• Cardamom 2-3
• Black cardamom 2
• Mace 2-3 leaves
• Oil as required
• Red Chilli powder 1 tbsp
• Onion finely chopped 2
• Chicken stock or water 2 cup

Method

• Add tomato paste, ginger, cumin powder, coriander powder, Garam masala, turmeric powder, fresh mint leaves and salt to the chicken and mix well.
• Heat oil in wok, add cloves, cardamom, black cardamom and mace and saute for 10-12 seconds.
• Add chopped onion.
• When onion turns brown, add crushed garlic.
• Saute for few seconds.
• Add little water to avoid burning of onion.
• Add chicken and cook till moisture dries up
• Add Red chilli powder,mix well and cover for 15-20 minutes on low heat.
• Now add Amritsari vadi powder (grind to fine powder) to the chicken. Cook for 7-8 minutes.
• Add chicken stock or water accordingly to make gravy.
• Add salt if required.
• Cook covered for 8-10 minutes.
• Turn off heat and keep it covered for some time.
• Chicken curry is ready.
• Serve hot with rice or roti.

KEEMA GATTA KADHI

Keema Gatte Kadhi

When it came to making besan gatte, I thought why not try making a non vegetarian version of this so popular vegetarian dish. And then the idea of mixing keema in the gatte mixture came up and this very delicious dish was created. Do try and give your reviews…

Ingredients

• Chicken Keema 200 gms

• Besan (chickpeas flour) 2 tbsp

• Yogurt 1 cup

• Chopped ginger garlic 1 tbsp

• Ginger garlic paste 1 tbsp

• Cumin seeds 1 tsp

• Asafoetida ¼ tsp

• Black pepper corn 10-12 (crush them)

• For Keema (1 tsp each): Red chilli powder,  turmeric, garam masala, coriander powder, black pepper. Salt to taste.

For yogurt (1 tsp each): Turmeric , coriander powder,  garam masala. Salt to taste.

For Tadka/baghar: 2 dry whole red chilli, chopped green chilli and red chilli powder 1 tsp. Chopped green coriander. 

Chicken stock or plain water as required.

Method:

• Add chopped ginger-garlic and dry spices metioned in ingredients, besan and oil in keema. Mix well and knead  to make dough.

•  Roll out the keema mixture into gatte roll.

•  Boil the gatte in chicken stock or plain water. Since keema takes less time to get cooked than besan, make sure to cook for longer time even though keema may look cooked. Simmer on low heat for 20-25 minutes. 

• Once gatte get boiled properly,  take them out and cut into small slices.

• Whisk yogurt and add dry spices for yogurt mentioned above.

• Heat oil in pan, add asafoetida and cumin seeds.

• Add ginger-garlic paste. Sauté. Turn heat to lowest.

• Add yogurt mix. Keep stirring constantly so that yogurt does not curdle. Cook till oil starts to separate. This may take about 12-15 minutes.

• Add gatte and chicken stock or plain water in which gatte were boiled.

• In a small pan, heat oil. Add whole red chillies, chopped green chilli and red chilli powder and chopped coriander.

• Add the tadka or baghar to the gatta kadhi. Add black pepper.  Let it simmer on low heat for 8-10 minutes.

• Serve hot with roti or paratha.