Indian Recipes: Indian Food Recipes, Cooking Recipes, Veg Non-Veg Recipes

Chicken Liver Masala

Curried liver prepared by diced potatoes and frozen green peas.

Ingredients

• 450 gms chicken liver
• 4 tbsp. oil
• 1 onion, chopped finely
• 1 stick cinnamon, broken into pieces
• 225 gms potatoes, peeled and diced
• 1 1/4 tsp. salt or to taste
• 90 ml warm water
• 4 garlic pods, crushed
• 3 tomatoes
• 100 gms frozen green peas
• 3 green chilies
• 1/2 tsp. garam masala powder

Mix to a paste with two tsp. (10 ml) water:

• 2 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. turmeric powder
• 1/2 tsp. chili powder

Serve with

    Serve with plain fried rice or chapatis or rotis.

Method

1. Clean the liver, and cut roughly into small pieces.
2. Heat two tbsp. oil over medium heat and fry the onions and cinnamon until the onions are soft.
3. Add the potatoes to it and 1/4 tsp. salt and stir-fry the potatoes for about two minutes. Add the water.
4. Cover the pan and simmer until the potatoes are tender.
5. Heat the remaining oil over medium heat in another wide pan. Add the garlic and stir-fry for 1 minute.
6. Add the spice paste, lower the heat and stir-fry for about two minutes.
7. Add half of the tomatoes, stir and cook for a further two to three minutes.
8. When the mixture is fairly dry, add the liver and stir-fry the liver for 5 minutes.
9. Add the remaining tomatoes and stir-fry for five to six minutes.
10. Cover the pan and simmer for about 10 minutes. Add the potatoes mixture, green peas, green chilies and the remaining salt and cook for a minute or two.
11. Adjust the heat and cook, uncovered, for further five minutes.
12 .Stir in the garam masala powder and remove from heat.

Dilruba Chicken

Boneless chicken stir-fried with onions, ginger, peppers, herbs and spices

Ingredients

• 3-4 lb. Boneless Chicken
• 2 medium onions
• 1 cup milk
• 2 tsp. chopped ginger
• 2 tsp. garam masala
• 6 tbs. vegetable oil
• 1 tsp. ground turmeric
• 2-3 fresh minced green cayenne peppers
• 1 cup fresh plain curd
• Salt and red chilies according to taste
• 1/4 cup finely chopped almonds
• A few strands of saffron, soaked in 2 tbsp. warm milk
• 1/4 cup finely chopped walnuts
• Minced fresh cilantro
• 1/4 cup melon seeds
• Almonds/cashews for garnishing

Serve with

    Mughlai roti or Naan.

Method

1. Blend the onions and ginger into a smooth paste.
2. Heat the oil in a pan and gently brown the onion-ginger mixture, stirring often.
3. Add the chicken and curd. Combine well.
4. Cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
5. Grind the almonds, walnuts and melon seeds until quite fine.
6. Stir them into the milk, then add the mixture to the chicken along with leftover spices.
7. Cook over medium heat, stirring often, until the chicken is very tender and the gravy becomes thick .
8. Stir in the saffron with milk mixture and cook for 5 minutes.
9. Serve Hot.

Murgh Masallam

A spicy dish of chicken with curd in a tangy hot gravy

Ingredients

• 750 gms chicken
• 1 tsp. ginger
• 12-14 garlic cloves
• 1 large onion
• 1 cinnamon stick
• 2 whole brown cardamom pods
• 4 whole green cardamom pods
• 1 tsp.anise seeds
• 12-14 black peppercorns
• 6-8 cloves
• 1 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 green chilies
• 1/2 cup yogurt
• 1/4 cup oil or ghee (clarified butter)
• Salt according to taste
• Fresh coriander leaves

Method

1. Clean and wash the chicken.
2. Mash the ginger into a paste and mince the garlic.
3. Heat oil in a large frying pan. Add anise seeds and allow it to sputter.
4. Now add onions, cinnamon stick, cardamoms , green chillies, peppercorns, cloves, garlic and ginger.
5. Cook until the onions are cooked but not browned.
6. Add the chicken, turmeric, and chili powder and cook on a medium heat, Keep on stirring it.
7. When the oil starts to separate add the yogurt and cook till the chicken is done and the gravy is thick.
8.  Finally, add the fresh coriander leaves.

Kadhai Chicken

Chicken cooked in a traditional Kadhai.

Ingredients

• 750 gms sliced Chicken
• 3 small sliced onions
• 6-7 Medium Tomatoes
• 2 Garlic paste
• 2 tbsp. Ginger, finely chopped
• 2 tbsp. Coriander leaves
• 1 tsp. pounded Dry red chilies
• 4 Chopped green chilies
• 1 tsp. Red chili powder
• 1 tsp. pounded Whole Coriander
• 1 tsp. Garam masala powder
• 1 tsp. Coriander powder
• 1 tsp. Whole Garam masala
• 2 tbsp. Oil
• Salt according to taste

Method

1. In a Kadhai take oil, add Whole Garam Masala, garlic, and pounded whole coriander powder and red chilies. Add onions and cook until onions are golden brown.
2. Put in tomatoes, ginger, coriander powder and red chili powder.
3. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
4. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame. Serve hot.

Murgh Nargisi

Boneless chicken cooked in a blend of spices

Ingredients

• 2 lbs. chicken breast
• 1 cup tomato puree
• 3 crushed onion
• 1/2 ghee (clarified butter) or oil
• 1 tsp. each of garlic and ginger paste
• 2 tsp. red Chile powder
• 1 cup yogurt
• 4 slit green chilies
• 1/2 tsp. tandoori color
• 2 tbsp. kastoori (dried fenugreek leaves) methi
• 1/2 tsp. Salt
• 1/2 tsp. turmeric (haldi)

Grind them:

• 1 1/2 tsp. coriander and jeera (cumin seeds) each
• 1 tsp. saunf (fennel seeds)
• 1 1/2 tbsp. coconut
• 1 tbsp. almond powder
• 1 tsp. garam masala

For the Tempering:

•  2 pieces each of cardamoms, cloves, cinnamon, and bay leaves

Method

1.  Cut chicken into chunks, boil in two cups of water for 10-15 minutes. Remove and reserve stock.
2. In a vessel heat oil , fry tempering add onions and fry till golden.
3. Make mixture of yogurt, Chile, tandoori color, salt, ginger, garlic and haldi (turmeric powder). Add to the fried onions and fry till oil separates.
4. Add tomato puree and further cook till oil separates.
5. Add dry powder. masala and methi (fenugreek leaves). Cook for 3-4 minutes.
6. Add chicken and 1-1 1/2 cup reserved liquid.
7. Cover and cook to a rich thick gravy…

Methi Chicken

Fenugreek flavoured tasty chicken

Ingredients

•  750 gms. cleaned washed & cut Chicken
• 2 cups Chopped onion
• 2 tbsp. each of ginger and Garlic paste
• 1 tbsp. Chopped green chili
• 1 tbsp. Whole Garam masala
• 1 tbsp. Chopped green coriander
• 2 Bay leaf
• 2 tbsp. Kastoori (dried fenugreek leaves) methi
• 1 tsp. Coriander powder
• 1 tsp. Garam Masala powder
• 1 tsp. red chili powder
• 1 tsp. Turmeric powder
• 1 cup Curd (yogurt)
• 2 tbsp. Oil
• Salt according to taste

Serve with

    Roomali Roti or naan

Method

1. Heat oil in a pan. Add Whole Garam Masala and bay leaf. Saut� until cardamom starts to crackle.
2. Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add ginger- Garlic Paste, turmeric powder, coriander powder, chili powder and chopped green chilies. Saut�’ for a minute.
3. Add chicken pieces and beaten Curd/Yogurt and cook on a high flame for 10 minutes. Add kastoori methi (dried fenugreek leaves), Garam Masala Powder, chopped fresh coriander, salt and 1 cup of water.
4. Cover the pan and cook on a slow flame for 10-15 minutes. Serve hot.