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Ingredients:
2 eggs
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry
Preparation:
- Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
- Beat the mixture until foamed.
- Heat oil in a frying-pan or griddle.
- Dip bread slice in the mixture and coat it evenly and fry over low flame.
- Fry on both sides until done. Repeat the same for other slices.
- Serve egg toast hot with ketchup.
Ingredients:
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer
Preparation:
- Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
- Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
- Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
- Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
- Add a cup of water and cook till it dry's.
- Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
- Add 1 cup of water and bring to boil and reduce the flame.
- Simmer for 10 minutes.
- Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.
Ingredients:
4 eggs (hard boiled)
1 tbsp ghee / oil
1 tbsp chopped onions
3 tbsp cooked ground / minced meat
Salt To Taste
1 green chili (chopped)
1/2 tsp ginger (grated)
1 tbsp tomato paste
1 tbsp corn flour / corn starch
1 egg (beaten)
1 tbsp coriander leaves (chopped)
1 lemon juice
breadcrumbs for coating
12 pieces of liver (fried) for garnishing
Oil for deep-frying
How to make Stuffed Eggs:
- Heat the oil / ghee in a frying pan and fry the onions till golden.
- Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
- peel the shell and cut the hard boiled eggs into half lengthways.
- Take out the yolks and add to the frying mixture.
- Cook for another 5 minutes and remove from the heat and allow to cool.
- Stir the corn flour into the beaten egg, making a batter.
- Place the breadcrumbs on a flat dish.
- Fill the meat mixture into the yolk cavity ( hole from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
- Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
- Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
- Remove and drain on a paper towel.
- Serve garnished with fried liver, coriander leaves and with chutney or sauce.
Ingredients:
4 Eggs (hard boiled)
3 tbsp Gram flour (Besan)
Salt To Taste
Red Chili powder to taste
Little Black pepper powder
Oil to fry
How to make Egg Pakoda:
- Peel and cut boiled egg into two halves.
- Sprinkle little salt and pepper on eggs.
- In a bowl take gram flour salt, chili powder and make a thick batter using water.
- Heat oil in a kadhai.
- Dip each egg piece in the batter and deep fry till golden brown on medium flame.
- Serve egg pakora hot .
Ingredients:
1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish
How to make Indian Egg Briyani:
- Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
- Carefully prick the eggs with a fork and add to the pan.
- Stir in turmeric, chili powder and fry for about 5 minutes.
- Add pre-soaked rice and stir slowly and carefully for 2 minutes.
- Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
- Sprinkle garam masala powder over it.
- Garnish egg biryani with chopped coriander and tomato slices, serve hot.
Ingredients:
Eggs
Water
Salt & pepper powder to taste
How to make Poached Eggs:
- In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering.
- Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water.
- Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
- Serve poached eggs hot sprinkled with salt & pepper powder to taste.
Ingredients:
2 Eggs
1/4th onion (finely chopped)
1-2 green chilies (finely chopped)
1/4th tomato (chopped), optional
2 tbsp chopped coriander leaves
Salt To Taste
1/4th tsp red chili powder or to taste
Oil to fry
How To Make An Egg Omelette:
- Break the eggs and chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
- Beat the mixture until foamed.
- Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.
- Serve hot with bread or Paratha.
Ingredients:
1 to 4 Eggs
Water (enough to cover the eggs by 1 inch)
High Saucepan with cover (large enough to completely cover eggs)
How to boil eggs:
- Place the eggs in the pan with the help of a spoon and add cold water enough to cover the eggs by 1 inch.
- Bring the water to boil and then remove from heat. Cover the pan, and let sit for 15 - 20 minutes.
- Later transfer the eggs to a pan of ice cubes and water.
- Chill the eggs for 2 minutes. At the same time boil the water again in which the eggs were boiled earlier.
- Transfer the chilled eggs from the ice bowl to the boiling water pan & bring to the boil again. Let them boil for 10 seconds.
- Remove the eggs and place them back into the ice cold water. Placing them in the ice water agian prevents dark lines from forming . After 5 - 10 minutes take them out and use them accordingly
Ingredients:
500 gms fish cut into slices
1 coconut grated
2 tsp til
2 tsp dhania powder
1 tsp mustard seeds
1 tsp jeera
2 tsp khus khus
1/2 tsp haldi
2 tsp chilli powder
2 green chilies
3-4 tbsp oil
1 onion sliced fine
few curry leaves
lemon size tamarind
salt to taste
How to make Machhi ka salan:
- To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste.
- Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.
- Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.
- Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves.
- Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little.
- Serve machhi ka salan hot.
Ingredients:
1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice
How to make Fish Korma:
- Use large fish for korma.
- Do not cut the fish into too small pieces.
- Carp is great for Korma.
- Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
- Turn over the fish once (be careful).
- When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
- When the oil begins to float on top, you are done.
- Serve fish korma hot with tandoori roti or rice.
Ingredients:
1 kg white fleshed fish
250 gms tomatoes blanched & diced
2 tbsp beaten curd
1 inch piece ginger
6 flakes garlic
2 cloves
1/2 tsp turmeric powder
small piece cinnamon bark
1 tsp garam masala powder
2 cardamom
1 onion
few mint leaves
1 slice bread soaked & squeezed dry
1 tsp cumin seeds
1 tsp coriander seeds
8 green chillies
small bunch coriander leaves
1 tsp chilli powder
3 tbsp oil
oil to fry
Salt To Taste
How to make indian fish kofta curry :
- Boil the fish and remove the bones nicely.
- Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
- Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. Drain and set aside. Pound together the remaining spices to a fine powder.
- Grind onion, ginger and garlic to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
- Put in spices and fry for a couple of seconds, then put in tomatoes and curd.
- Cook till the ghee floats to the top. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.
- Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
- Put in the fish balls and simmer for 5 more minutes.
- Serve fish kofta curry hot garnished with coriander leaves.
Ingredients:
500 gms fish
2 cups curd blended smooth
4 tbsp mustard oil
a little flour
1 bay leaf
1 cinnamon
1 cardomom
2 ginger grounded to paste
1 onion grounded to paste
2 tsp red chilly powder
1 tsp turmeric powder
1 tsp cummin powder
1 tsp sugar
Salt To Taste
How to make masala fish curry:
- Cut fish onto cubes, or as traditional cross-section.
- Roll pieces separately in flour.
- Heat 2 Tbl.sp oil.
- Fry fish till pale golden.
- Drain and keep aside.
- Add remaining oil and fry bay leaf, cardamom and cinnamon.
- Add ginger, onion, chilli powder turmeric and cummin.
- A little water may be added if it becomes too dry.
- Fry for a while.
- Add blended curd.
- Simmer on slow fire till oil comes up on top.
- Add fish with a little water,salt and sugar.
- Simmer till gravy is thick golden.
- Serve yogurt fish with plain rice.
Ingredients: for fish curry indian :
700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder
How to make curry fish:
- Cut the fish into medium-sized pieces.
- Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
- Chop one onion finely and grind the other one.
- Add the chopped onion to the ghee in the pan and fry until golden.
- Add all spices and cook stirring for 10 seconds.
- Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
- Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
- Serve the indian fish curry hot with rice or roti.
Ingredients:
2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil
How to make barbecued fish :
- Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
- Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
- Pre-heat the oven on maximum heat at broil.
- Cover the oven tray with foil to avoid mess.
- Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
- Turn over and broil for about 8 minutes again.
- Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
- Serve the tandoori fish hot with your favorite chutney.
Ingredients:
900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
Salt To Taste
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)
How to make deep fried fish:
- Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
- Rinse the fish under running water.
- Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
- Heat the oil in a kadhai or wok .
- Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
- Serve batter fried fish hot garnished with lemon & tomato slices.
Ingredients:
700 gms steaks with bone fish
Salt To Taste
1 tbsp lemon juice
1 1/4 cup fresh green coriander
6 green chillies
4 - 6 cloves garlic peeled
3/ 4 cup plain yogurt
oil for deep frying
How to make deep fried fish :
- Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
- Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
- Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
- As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
- Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
- Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
- When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
- Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
- Fry all the pieces of fish this way.
- Serve the fried fish hot with green chutney.
Ingredients:
1/2 kg Rohu or Hilsa fish, cut into small pieces
1/2 tsp coriander leaves chopped
1 tsp mustard seeds
1 tsp poppy seeds
1 tsp cumin seeds
4-5 kashmiri chillies
8 garlic flakes
1/2 tsp turmeric powder
1/4 tsp kalonji
1 small raw mango cut into pieces or 2 tomatoes
4 green chillies chopped
a little curry leaves
Salt To Taste
4 tbsp mustard oil
Preparation:
- Clean and wash fish pieces well.
- Apply one tsp. turmeric powder and two tsp. salt to the fish and keep aside.
- Heat oil in a flat vessel.
- Add kalonji and curry leaves .
- When the kalonji splutters, add the fish pieces and light fry them. Grind the rest of the ingredients to a paste.
- Add 2 cups of water for the gravy and stir well.
- Add the garam masala and salt. Simmer till the gravy becomes thick.
- Garnish with coriander leaves and green chillies. Serve sarsoon machhi hot with plain rice.
Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste
Preparation:
- Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
- Add fish pieces to the above mixture and mainate them for about 3 hours.
- Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
- Serve fried fish tikka with chopped onions.
Ingredients:
4 medium herrings (fish)
450 gms / 1/2lb potatoes (boiled, peeled and mashed)
1large onion
1tsp grated ginger
1tsp grated ginger
2 green chilies (finely chopped)
1tsp cumin seeds
Salt To Taste
1tbsp lemon juice
1tsp vinegar
3/4th cup gram flour (besan)
50gms / 1/4th cup butter
2/3 cup water
1tbsp fresh soft bread crumbs
Oil for deep frying
For Garnishing :
1tbsp coriander leaves (chopped)
1 lemon (sliced)
4 lettuce leaves
How to make stuffed fish :
- Heat the butter in a frying pan and fry onion until golden.
- Add cumin, ginger, salt, green chilies and coriander.
- Mix together with the lemon juice, mashed potatoes and vinegar.
- Clean and cut herrings and stuff with potato mixture.
- Make a batter by beating gram flour, water and bread crumbs together until smooth.
- Heat oil in a kadhai / wok.
- Dip each fish in the batter and fry until golden & crisp on a moderate heat.
- Garnish bharawan macchli (stuffed herrings) with coriander, lemon slices and lettuce leaves and serve hot.
- Goes well as a side dish with non- vegetarian menu.
Ingredients:
800 gms fish
little vinegar
salt to taste
banana leaves to wrap each fillet
30 ml goundnut oil
3 lemons
For coconut chutney :
100 gms fresh coconut
50 gms coriander
6 green chillies
20 gms garlic
5 gms chilli powder
15 gms coriander seeds
15 gms cumin seeds
60 ml lemon juice
Salt To Taste
15 gms sugar
Preparation:
- Clean and wash fish.
- Make fillets and cut each fillet into two.
- Make horizontal slits on the pieces. Sprinkle vinegar and salt and miarinate for 30 minutes.
- Trim, wash and wipe banana leaves. Cut coconut into pieces. Clean and chop coriander.
- Wash, slit and remove the seeds from the green chillies. Peel garlic.
- Now put all these and the remaining ingredients in the mixie to make a smooth paste. Keep aside.
- Stuff fish pieces with chutney and spread the rest on both sides. Apply oil on banana leaves and wrap each piece separately.
- Steam the wrapped fish pieces for 30 minutes. Cut lemon into wedges.
- After 30 minutes, remove fish from steam, unwrap arrange on a platter and serve with lemon wedges.
Ingredients:
4 white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying paoda
How to make fish pakora:
- Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
- Heat oil in a kadhai or deep-frying pan.
- Dip each fish piece into the batter and fry in batches till golden and crisp all over.
- Serve the fish pakora hot with your favorite chutney or ketchup.
Ingredients:
800 gms white-fleshed fish
1/2 tsp ground turmeric
1/2 tsp salt
2/3 mustard oil or vegetable oil
1 tbsp ground coriander seeds
1 tsp ground cumin seeds
1 1/2 tsp finely grated ginger
1 tsp ground turmeric
1/2 tsp red chilli powder
1/2 tsp salt
1/4 tsp kalonji
4 whole red chillies dried
2 bay leaves
1 large onion peeled, chopped
3 whole green chillies
How to make bengali fish fry:
- Cut the fillets in about 4cm size.
- Rub the fish well with the 1/2 tsp of turmeric and 1/2 tsp of salt and set aside for 10-15 minutes.
- Heat the oil in a non-stick frying pan over a medium flame. If you are using mustard oil, let it get smokingly hot.
- Now put in the fish pieces and brown lightly on all sides without cooking them through.
- Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
- Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl. Add 3 tbsp of water and mix.
- Remove all but 5/6 tbsp of oil from the frying pan. Heat the frying pan over a medium flame.
- When hot, put in the nigelia seeds. A few seconds later, put in the red chillies.
- As soon as they darken a bit, put in the bay leaves. When the bay leaves start to darken, put in the onion.
- Stir and fry the onion, lowering the heat, if necessary, until it is translucent and lightly browned. Add the spice paste. Stir and fry it for about 1 minute.
- Now put in the fish in a single layer as well as 1 cup of water. Lay the green chillies over the fish.
- Simmer over a medium heat for 2 minutes, spooning the sauce over the fish pieces as you do so. Now cover, turn the heat to low and cook the fish for 10-15 minutes or until it is just done.
- Serve machher jhol (fish in bengali sauce)with rice.
Ingredients:
250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.
How to make indian fish curry:
- Marinate the fish in salt and turmeric powder for 15 minutes.
- Shallow fry the fish pieces, drain and keep aside.
- Grind the coriander leaves, garlic and green chillies.
- Heat oil, add masala paste and fry till the oil separates out.
- Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
- Add about 1 cup water. Bring the gravy to a boil.
- Add the fish slices and cook for 10 minutes.
- Serve fish curry hot.
Ingredients:
1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice
How to make Fish Moilee:
Marinate fish in salt for 15-30 minutes and semi-fry carefully.
Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
Soak the grated coconut in warm water and then remove and keep aside first milk.
Take rest of the milk, pour into fried masala and put in fish pieces.
Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
Then add first milk. Add juice of half a lime or to taste.
Ingredients:
8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste
How to indian fried fish :
- Clean, wash and cut fish into one and a half inch size cubes.
- Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
- Keep aside for 20 minutes.
- Make a batter of gram flour, curd, egg, ajwain, salt and water.
- Keep marinated fish pieces dipped in this batter for 15 minutes.
- Heat oil in a kadai and deep fry the fish till golden brown and crisp.
- Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.
Ingredients:
Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste
Preparation:
- Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
- Marinate overnight in the refrigerator. Preheat oven to 350ยบ F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
- While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
- Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
- If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala
About :
Murg do Pyaaza recipe is one of the most testiest chicken recipe in India. It is cooked in rich Indian spices and Garnished with vegetables.
Ingredients:
1 chicken
1/2 -1 tsp salt
2 tbsp lemon juice
3/4th cup ghee
4 large onions (chopped)
2 flakes garlic (crushed)
2 cups /142ml curd / plain yogurt
11/4th cups water
Spices
6 cloves
1 brown cardamom
12 black peppercorns
2 pieces cinnamon stick
1/2 tsp ground ginger
1 tsp turmeric powder
1 tsp red chili powder
Garnish
1 tsp garam masala powder
225gms tomatoes (peeled & halved)
1 medium onion (chopped and fried)
How to make murg do pyaaz:
- Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
- Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
- Cook gently for 15 minutes, stirring continuously.
- Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
- Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
- Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.
