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Chicken Korma
(Chicken Curry)
Serves : 4-6
Ingredients:
700
g
chicken cut into
medium-sized pieces
100 ml oil
150
g
onions, sliced
100
g
onions, grated
10
g
cashew nuts, chopped
(optional)
4 cloves
5
g
cinnamon sticks
4 green cardamoms
10
g
ginger, crushed
1 clove garlic, crushed
10
g
poppy seeds, crushed
(optional)
3
g
turmeric powder
5
g
cumin seed powder, roasted
5
g
coriander leaves, chopped
5
g
cashew nuts, chopped (for
garnish)
Marinade:
250
g
yoghurt
10
g
ginger
2 cloves garlic
1 green chilli
3
g
red paprika
5
g
coriander powder
5
g
garam masala
15
g
salt
Method:
Clean, trim, wash the chicken
pieces. Pat dry. Combine
marinade ingredients and add to
the chicken. Set aside for 4 hours.
Heat oil in a 2-litre bowl on 1000 W
for 1 to 2 minutes. Add sliced
onions and brown on 1000 W for 7
to 8 minutes, stirring occasionally.
Remove the onions from the oil,
mix with cashew nuts and grind
into a fine paste. Reheat the oil on
1000 W for 1 minute. Add cloves,
cinnamon sticks and cardamoms
and stand for 30 seconds. Add
ginger, garlic, grated onions,
poppy seeds and turmeric powder,
and mix well. Cook on 1000 W for
5 minutes, stirring occasionally.
Add marinated chicken and the
onion-cashew nut paste. Mix
well. Cook, covered on 800 W for
20 minutes, stirring frequently.
Serve hot, sprinkled with cumin
seed powder and garnished with
coriander leaves and cashew nuts.
Makhni Gravy
(Butter Gravy)
Serves : 6-8
Ingredients:
1
kg
Chicken/Paneer/
Vegetables
30
g
butter
10
g
ginger, crushed
1 clove garlic, crushed
80
g
onion, grated
100
g
tomato purée
10
g
red paprika powder
10
g
salt
200 ml fresh cream
200 ml fresh milk
200
g
yoghurt
5
g
garam masala
5
g
coriander leaves, chopped
Method:
Place butter in a 2-litre casserole
dish. Add onion-ginger-garlic
paste and cook on 1000 W for 4
to 5 minutes, stirring frequently.
Add tomato purée and red paprika
powder. Mix well and cook on
1000 W for 3 minutes, stirring
halfway. Add salt, cream, milk
and yoghurt, and mix well. Cook
on 1000 W for 5 minutes. Add
chicken, paneer or vegetables and
cook till done. Serve hot, sprinkled
with garam masala and garnished
with coriander leaves.
Indian/Pakistani Recipes
Hari Machhi
(Coriander Fish)
Serves : 4-6
Ingredients:
750
g
fish
20 ml lemon juice
20
g
salt
Marinade:
150
g
yoghurt
100
g
coriander leaves,
crushed
3 big cloves garlic, crushed
6 green chillies, crushed
40 ml oil
Method:
Wash and cut the fish into
medium-sized pieces. Prick all
over with a fork. Mix half the lemon
juice and salt, and pour on the
fish. Keep aside for 15 minutes
and then drain off excess liquid.
Combine yoghurt, coriander
leaves, garlic, green chillies, salt
and the rest of the lemon juice,
and stir well. Marinade the fish
with this mixture, add oil and keep
aside for 3 hours.
Remove the fish pieces. Pour the
marinade into a 2-litre casserole
dish and cook on 1000 W for 10
minutes or until the gravy thickens,
stirring midway. Add the fish
pieces and cook on 600 W for 6
to 8 minutes, stirring occasionally.
Serve hot with rice or chapattis.
Chicken Korma