CHICKEN BIRYANI

(SERVING 3 TO 4 PEOPLE)

INGREDIENTS:

300 gms Rice (Basmati)

600 gms Chicken pieces.

Whole garam masala black cardamom (4 nos), Cinnamon (2 large stick), bay leaf (4 nos), black peppercorns (8 nos), cloves (8 nos) and coriander seed (12 nos)
4 nos Sliced onions

2 tbsps Chopped garlic 

2 tbsps Chopped ginger

3 tsps Red chili powder

1 tbsp Coriander powder

2 tsps Turmeric powder

3 nos Chopped tomatoes

1 cup Chopped green coriander

1 cup Curd 

1/2 gm Saffron

3 tsp Garam masala powder

1/2 cup Milk

2 tbsps Butter

1 cup Golden fried sliced onions

1 tbsp Ginger julienne's

5 tbsps Oil 

2 tbsps Mint leaves

Salt To taste

PREPARATION:

1. Pick, wash and soak rice in water for about 30 minutes.

2. Boil water, add ½ of the Whole Garam Masala and salt and boil rice till ¾th done. Drain rice and keep aside.

3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp of Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

4. Heat oil thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic,coriander powder, turmeric powder, red chili powder, 1 tsp of Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside. 

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.

8. Cover and seal with aluminum foil or Roti dough. Cook on slow flame for 10 to 12 minutes.

CHICKEN KOLHAPURI

(SERVING 3 TO 4 PEOPLE)

INGREDIENTS:

1 kg Chicken cut into medium sized pieces

2 cups Grated Coconut or Dessicated coconut

3-4 nos Whole red chillies

2 nos Onions (sliced)

3 tsp Ginger & Garlic paste

Whole garam Masala like Cardamom (2 nos), cinnamon (1 large stick), bay leaf (2 nos), black

peppercorns (6 nos), cloves (5 nos) and corriander seeds (8 nos)

1 tbsp Yogurt/Curd

1 tsp corriander powder

2 tsp Red chilli powder

1 tsp Turmeric powder

1 tsp Garam Masala powder

Salt to taste

Oil

Water

PREPARATION:

1. MARINATE: Clean the chicken pieces well. Marinate it with turmeric, chilli powder, coriander powder, garam masal powder, salt, yogurt, ginger and garlic paste.

2. VATAN: Heat some oil in a pan. Add the whole garam masala and let them splutter. Add the chopped onions and fry till it turns golden brown. Add the chopped ginger garlic and whole red chillies and fry well. Now add the grated coconut and fry till they turn brown in colour. Put off the stove and let the mixture cool. Now grind this in a mixer by adding 1 cup water.

3. ASSEMBLING: Heat some oil in another pan. Add the marinated chicken pieces and ground masala (Vatan). Add water if needed to make a gravy.

4. Also add salt and chilli powder. Simmer on low flame till the chicken is properly cooked (20 minutes).

5. Garnish with coriander leaves. Serve with rice, rotis or phulkas.

BUTTER CHICKEN

(serving 3 to 4 people)

Ingredients:

4 teaspoons garam masala 
1/2 teaspoon salt
1 teaspoon chilly powder
1/4 turmeric powder
1 teaspoon jeera whole
500 gm boneless chicken
4 teaspoons butter
1 large onion, chopped
4 teaspoons ginger garlic paste
5 nos tomato (blanched and then pureed)
10 nos cashew nuts
1/3 cup hung curd
1/3 cup cream
1/2 cup chopped fresh cilantro for garnish

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• PREPARATION:

• 
  

• 1. Marinate the chicken with curd, 2 tsp garam masala, salt and little chilly powder.

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• 2. In a boiling water add tomatoes (slit them slightly on the top) and cashew nuts. In 3 minutes the skin of the tomatoes will start to peel, then remove them from the water. Remove their skin and add the tomatoes & cashew nuts to the mixer to make a fine puree.

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• 3. Take a kadai add butter and 1 tsp of oil (so that the butter does not burn quickly), add the whole jeera. Once they start to crackle add the fine puree (tomatoes and cashew nuts). Add the ginger&garlic paste, remaining garam masala & chilly powder. After 5 minutes add 1 cup water and let it reduce.

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• 4. Once the gravy is reduced add the chicken ( first shallow fry them to seal the meat). Then add chopped coriander and cream, stir them and then close the lid of the kadai. Let it simmer for 15 minutes, then garnish with coriander and cream. 

• 5. Enjoy your butter chicken with a naan, lacha paratha aur jeera rice.