CKEN. GRAVIES.(5 ITEMS. ON RESTAURANT. TYPE. GRAVIES.)
BROWN AND USE THESE ONIONS CAN BE STORED IN THE FRIDGE FOR UPTO 3 WEEKS WITHOUT GOING BAD OR DISCOLOURING.
PROP ORTION IS 11/2 KG PEELED CHOPPED ONION ,CRUSHED IN A MIXER ,FRIED IN 400ml (2 CUPS)OIL WITH 1tsp GARAM MASALA.
GARAM MASALA:-SHOULD BE MADE AT HOME WITHOUT ROASTING OR PEELING.50GMS OF SHAHJEERA ,30 gms OF CARDOMOMSN CLOVES,15”INCH CINNAMON, 5ANISEED.MIX TOGETHER ,DONOTCLEAN OR ROAST ,DRY GRIND.
BUTTER. CHICKEN.
INGRIENDENTS:2 CHICKEN BREAST/1 BROILER,CUT INTO BIG PCS. MARINADE WITH 1 CUP CURDS—1TBSP GARLIC,GARAM MASALA,SALT,CHILLI PWDEACH ,1 TSP GINGER,PEPPER,AND 1/2TANDOORI POWDER.
METHOD: MARINADE 1-2 HRS,--COOK IN ITS OWN MARINATION(WITHOUT WATER) FOR 7-10 MINS. BURN ON A NORMAL FLAME TILL GRILLED---SHRED& USE.
GRAVY:--150 GMS BUTTER, 100 GMS, CASHEW POWDER, 4 GREEN CHILLIS, 750 GMS TOMATO PUREE, ½ CUP KETCHUP, 4 TBSP RED CHILLI SAUCE, 2 TBSP KASURI METHI,1-1/12 TSP SALT, GARAM MASALA, TANDOORI COLOR, 150 GMS UN WHIPPED FRESHED CREAM, 1TSP PAPRIKA PWD, 1TSP CHILLI PWD, DHANIA PWD, JEERAPWD,
METHOD: HEAT BUTTER I, FRY CASHEW PWD & GREEN CHILLI—STIR FRY TILL GOLDEN ,ADD TOMATO PUREE, KETCHUP, &CHILLI SAUCE. COOK FOR 5 MINS,ADD KASTURI,SALT,GARAM MASALA,& TANDOORI & MIX IN CHICKRN SHRED &ADD CREAM SIMMER FOR 2 MINS – COOK FOR 5 MINS & SERVE WITH RUMALI ROTI/NAAN.
*IF THE GRAVY IS TOO THICK ADD1/2 CUP WATER.
KADAAI. CHICKEN.
FLAME,ADD ONIONS&CAPSCICUM,FRY TILL TENDER &SPRINKLE DRY MASALA STIR FRY FOR5—7 MINS&SERVE.
CHICKEN TIKKA MASALA
MARINATE WITH: ½ CUP CURDS,1/2 TSP KESAR,&TANDOORI COLOR,1 TSP EACH OF SALT, GARLIC-GINGER&GARAM MASALA.
MARINATE CHICKEN FOR 30 MINS,COOKSIN IT S OWM MARINATION TIL ALMOST DRY,GRILL &KEEP ASIDE.---GRAVY:1/2 CUP OIL2 ONION CRUSHED2 CARDOMOM,2 CLOVES.
ING:500GMS:CLEANED CHICKEN PCS, SHALLOWED FRYIN 2 TBSP BUTTER,
MASALA MIXTURE 1:--1CUP CURD, 2TBSP KASTURI METHI,2TBSP ALMOND POWDER, 1?2TSP KESAR, 1 TSP GARAM MASALAPWD, ¼ TSP TANDOORICOLOR,
TEMPERING:1/2 CUP OIL-6 DRY CHILLIS,/1TSP KALONGI&JEERA&CURRY LEAVES.
METHOD: HEAT OIL FRY CHILLIS,KALONGI,JEERA,ADD1CRUSHED&FRIED ONIONADD MASALA MIXT 1,FRY TILL THE OIL SEPARATESOUT ADD FRY CHICKEN FRY FOR 2 MINS ADD MASALA MIXT2,LET OIL SEPARATE ADD 1 CUP WATER SIMMER FOR 15 MINS &SERVE.
MASALA MIXT1----3 TOMATOES PUREE, 11/2TSP SALT,CHILLI PWD, ¼ TSP HALDI,1 TSP EACH OF DHANIA –JEERA,GINGER PASTE,4 GREEN CHILLI.
____________________---------------------------------------------------------------------------------------------------ACHAAR CHICKEN.:----
INGRIEN:500GMS CLEANED CHICKEN PCS,1TBSP GARLIC –1TSP GINGER,3/4 CUP OIL,1TSP RAAJI-JEERA SEEDSEACH, 2ONIONS CRUSHED.
MASALA MIXT:1CUP DESSICATED /FRESHCOCONUT,1TBSP CHILLI PWD,GARAM MASALAEACH,2 TBSP CASHEW PWD, 1 ½ TSP SALT, ¼ HALDI, 1TBSP EACH OF DHANIA-JEERA,1TSP EACH MUSTARD PWD,METHI,KALONGI, 2TSP PAPPRIKA, ½ AMCHUR,EACH,(DRY GRIND ALTOGETHER)
MASALA MIXT 2:--1/2 CUP CURD,6 GREEN CHILLI.1/2 CUP KOTHMI.
METHOD:--HEAT OIL,FRY RAAY,JEERA,&ONIONS TILL GOLDEN BROWN&CHICKEN,GARLIC,GINGER,FRY TILL PALE,&ADD MASALA MIXT1& ROAST VERY WELL ADD MASALA 2- COOK TILL OIL COMES UP ADD 1 CUP WATER-SIMMER FOR 10 –12 MINS&SERVE.-
---------------------------------------------------------------------------------------------------------------------------------MURGH MUSSALLAM.
600GMS CHJICKEN,CLEANED/CUT INTO PCS,/WHOLE CHICKEN.
MARITOIN:FOR 2 HOURS:--1 CURD, 6 GREEN CHILLI,1/2 CUP KOTHMIR, ¼ HALDI, 2TSP CHILLI PWD,SALT, GARAM MASALA,CASAHEW PWD,ALMOND PWD,1TSP EACH DHANIA-JEERA PWD,DESSICATED COCONUT PWD,3 TOMATOESQUARTERED, 2 ONIONSCRUSHED&FRIED ½ TSP KESAR,1 TBSP GARLIC.
,1TSP GINGER PASTE,
METHOD:HAET OIL,FRY 2 BAY LEAVES ADD MARINATED CHICKEN, COOK TILL OIL COMES UP- ADD 1 CUP WATER,SIMMER FOR 15 MINS&SERVE.
SHAHI MALAAI CHICKEN.
ING:--500GMS CHICKEN BREAST/BONELESS,1TSP GARLIC,1111/2 CUP OIL,1 BAY LEAF,2 PCS MACE(JAVITRI) 2 ONIONS CRUSHED.
MASALA MIXT1:=1 CUP CURD, ½ AJWAIN,1/2TSP KESAR,8 GREEN CHILLI SLIT,1` TSP GARA M MASALA, 11/2 TSP SALT, 2 TBSP ALMOND PWD,
MASALA MIXT2:--100GMS FRESH CREAM, ½ KOTHMIR.
METHOD:HEAT OIL,FRY ONION,MACE,BAYLEAF,TILLLIGHT GOLDEN,ADD GARLIC,FRY TILL PALE ,ADD MASALA MIXT1, WHEN OIL SEPERATES ADD MASALA 2,&ADD1/2 CUPWATER ,SIMMER FOR 10-12 MINS,& SERVE.
PAPRIKA POWDER:--30 DRY CHILLIS,1 TBSP PEPPERCORN,1”CINNAMON,4 CLOVES.GRIND ALTOGETHER&STORE&USE.
CHICKEN GRAVIES------2.
NAVARATAN MURGH.:
500GMS CHICKEN CUT IN TO PCS,(MARINATED) (APPLY 1 CURD-2TSP SALT, ¼ TSP HALDI,FOR ½ HR).
TEMPERING: -1/2 CUP OIL, 2PCS MACE, BAYLEAF, CINNAMON,EACH, 1 LARGE ONION CRUSHED& FRIED 1 ½ TSP GARLIC,GINGEREACH.
MASALA MIXT:-3 TBSP ALMOND POWDER, 3 TBSP CASHEW POWDER, 2 TSP CHILLI PASTE, 4 CHOPPED CHILLIS, 1 TSP GARAM MASALA,100 GMS CREAM.
METHOD:-- HEAT OIL, FRY MACE,BAYLEAF,CINNAMON, ADDONION, GARLIC, GINGER,WHEN LIGHTGOLDEN ADD CHICKENWITH CURD,COOK TILL OIL SEPARATES ADD MASALA MIXT,AGAIN COOK TILL OIL SEPARATES . ADD ¾ TO 1 CUP WATER,SIMMER FOR 10 – 12 MINS,GARNISH WITH FRIED NUTS&SERVE.(GARNISH-2 TBSP[ BUTTER, ¼ TSPSALT,FRY 1 CUP MIXED NUTS.(ALMOND,CASHEW,PISTA, WALNUT,RASAIN,SULTANAS,APRICOT,MUSK,&WATERMELON SEED.)
CHICKEN SHASHI KORMA.
3 CHICKEN BREAST,/FILLETS, APPLY,(30MINS) 1TSP SALT, GARLIC,MUSTARD,PEPPER,CHILLI SAUCE,EACH. HEAT 4 TBSP BUTTER,SHALLOW FRY &CUT INTO STRIPS.
GRAVY:--3/4 CUP GHEE/OIL,1 BAYLEAF,2 ONIONS CRUSHED ,11/2 TSP GINGER GRATED,2 TSP GARLIC.----MASALA MIXT1/2 CUP FRESH/DESSICATED COCONUT,-1 CUP CURD&TOMATO PUREE,1 TSP GARAM MASALA ,1/2 KESAR 1TBSP CHILLI PASTE,1 TSP SALT,3 TBSP CASHEW PWD,1/2 KOTHMIR,4 GREEN CHILLI,10 PUDINA LEAVES.
METHOD:--HEAT OIL,FRY BAYLEAF,ONION,GARLIC,GIN GER,TILL GOLDEN ADD MASALA &COOKTILL OIL SEPERATES—ADD 1-2 CUP WATER COOK TILL THICKISH,ADD CHICKEN SIMMER FOR 5 MINS&SERVE.
CHICKEN JALFRASIE.
500GMS BONELESSCHICKEN CUBES,3 ONIONS,3 CAPSICUM,CUT INTO 1”THICK CUBES,11/2 TSP GINGER,GARLIC PASTE.---MASALA MIXT:--1TSP EACH OF CHILLI PWD,PEPPER,PAPPRIKA PWD, DHANIA-JEERA,11/2 TSP SALT,1TSP AMCHUR,&GARAM MASALA EACH.
METHOD:--IN A KADHAI HAET OIL FRY CHICKEN, GINGER-GARLIC PASTE,ON A HIGH MASALA MIXT:-1 CUP CURD 1 ½ TSP KASHMIR CHILLI PASTE, 1 TSP GINGER-GARLIC PASTE,1 TSP GARAM MASALA, ¼ PWD HALDI,1 TBSP KASTURI METHI, 2 TBSP ALMOND PWD,CASHEW PWD,1/4TANDOORI COLOR,1 CUP SAUTED ONIONSCUBES, 1CUP FIRM TOMATO CHUNKS.
METHOD:--HEAT OIL FRYCARDOMOM,CLOVE,&ONIONS,TILL GOLDEN ADD MASALA&COOK TILLOIL COMES UP &ADD CHICKEN TIKKA,&ANY LEFT OVERMASALA ,ADD1 CUP WATER SIMMER FOR `10-15 MINS.
CHICKEN RASHIDA.
500GMS-CHICKEN FILLETS,RUBBEDWITH SALT,GARLIC-GINGER,SHALLOW FRY TILL COOKED &CUT INTO TRIANGLES/SLICES&USE.
GRAVY:--1/2 CUP OIL, 1 BAYLEAF,1PCS MACE,2 ONIONS CRUSHED/
MASALA:--11/2 CUP CURD,1 TBSP GARAM MASALA,4 TBSP CASHEW PWD,1 TBSP PEPPERCOPRN,6 GREEN CHILLIS,4 TBSP MINT,&TBSP SALT,1/2TSP KESAR,1/2 NUTMEG GRATED,1 TSP EACH DHANIA-JEERA,(GRIND TOGETHER)
METHOD:__HEAT OIL,FRY BAYLEAF,MACE,ONION CRUSHED,&ADD MASALA,COOK TILLOIL COMESUP ADD CHICKEN,&ADDCREAM,&1CUP WATER SIMMER FOR 10 MINS.
TAAVA.MASALA.
BASIC GRAVY:1 KG TOMATO PULP.,1 CUP WATER, 2TSP GINGER-GARLUIC PASTE,2 TSP GREEN CHILLI CHOPPED,1TSP MALAI,2 TSP BUTTER, 1TSP SUGAR.
METHJOD:---STRAIN TOMATO PULP,ADD WATER, BOIL FOR 10 MINS,ADD GINGER-GARLIC PASTE,GREEN CHILLI,CHILLI PWD,&GARAM MASALA,&COOK FOR 5 MINS,&ADD BUTTER,&REMOVE FROM FIRE,&ADD SUGAR.
CHAPATI GRAVY:--6TBSP OIL,2 TSP GARLIC PASTE,3TSP CORRIANDER SEEDS,(ROAST&CRUSHED)10 RED CHILLIS.4 GREEN CHILLI CHOPPED,3TSP GINGER PASTE,8 LARGE TOMATO CHOPPED, 1 TSP GARAM MASALA.
Roasted masala:50 gms corrian der seeds,25gmsCUMMINS SEED, 25 RED CHILLIS, ROAST TILL BROWN IN COLOUR &THEN GRINDTO ROUGH POWDER.
METHOD:--HEAT OIL,&ADD GARLIC-GINGER PASTE,FRY TILL LIGHT BROWN,ADD CORRIANDER&RED CHILLIS,COOK FOR FEW MINS ADD TOMATO COOK TILL OIL COMES OUT,POUR ½ WATER,BRING TO BOIL,&REMOVE FROM FIRE.
