Pragati Recipes

Karahi Chicken Karahi Chicken Ingredients Needed: 1 tablespoon cooking oil 2 cloves 1 large cardamom 1 small cardamom 1 inch long cinnamon stick 1 pound boneless/skinless chicken cubed 1 tablespoon garlic, chopped 1 tablespoon ginger, chopped 1 tablespoon cooking oil 1 green pepper, chopped 1 large onion, chopped 3 medium size tomatoes, chopped 1/2 teaspoon chili powder 1/2 teaspoon garam masala ¼ teaspoon turmeric 1/2 teaspoon salt Cilantro Directions: Heat 1 tablespoon of oil in a deep pan, add cloves, cardamoms and cinnamon stick, let them sizzle. Add chicken, garlic and ginger paste, fry for about 5 minutes so that the chicken is not pink anymore. Empty all the ingredients in a plate/bowl. Add another tablespoon of oil and add chopped onions, fry them until a little pink. Add chopped green peppers and tomatoes. Fry the mixture for about 5 minutes, then add chilli powder, garam masala, turmeric, and salt. Mix all the spices in the onion mixture. Add the chicken to the pan and gently mix everything together with a slotted spoon. Sprinkle cilantro and cover the pan to simmer for about ten minutes. The sauce will thicken and then it is ready to serve with basmati rice. Achari Murgh Achari Murgh Ingredients: Chicken - 1 kg (any pieces of your choice with the skin removed) Fenugreek seeds(Uluva) - 1 tsp Mustard seeds - 1 tsp Aniseed/Fennel seeds(Perinjeerakam) - 1 tsp Cumin seeds(Jeerakam) - 1 tsp Onion seeds(Kalonji) - 1 tsp Red chilli powder - 1 tsp Turmeric powder - 1 tsp Green chillies - 6 nos Onions(large) - 2 nos (sliced thin) Garlic paste - 2 tsp Ginger paste - 1 tsp Yoghurt - 1 cup Juice of 1 lime/lemon Salt - As reqd Vegetable/Canola/Sunflower oil - 3 tbsp Preparation Method 1)Mix the onion, fennel, cumin, mustard and fenugreek seeds, red chilli powder, turmeric powder and salt together in a bowl. 2)Take out about 3 tsp in another small bowl and mix with the lime juice. 3)Wash, pat dry and slit the green chillies and remove the seeds. 4)Fill the chillies with the spice and lime juice mix and keep aside. 5)Heat oil in a pan. 6)Add the remaining spice mix. 7)Allow to splutter and then add the onions and fry till golden. 8)Add the chicken and fry till sealed. 9)Add the ginger and garlic pastes and fry for a minute. 10)Whisk the yoghurt to make it smooth and add it to the chicken. Stir well. 11)Add salt to taste, stir well. 12)Put the stuffed green chillies on top of the chicken and cover the dish. 13)Cook till the chicken is done. :- Serve with hot chappathis, parathas or naan Chicken Afghani

Chicken Afghani Ingredients: 1 Small whole Chicken 1 tbsp Magaz (Melon Seed) paste 1 1/2 tbsp Cashewnut paste 1 tbsp Khuskhus (Posto / Poppy seeds) paste 1/2 cup Cream 2 tbsp Butter 2 tsp White pepper Salt To Taste How to make chicken afgani: Clean the chicken and keep aside. Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours. Grill in a tandoor (charcoal grill) till golden. Serve the murgh afgani hot with onion rings. Chicken Tikka Masala Chicken Tikka Masala 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 350º 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

Paneer Makhani Paneer Makhani Ingredients:

250 gms paneer -- cut into 1'' cubes 3 tbsp desi ghee or oil 1/2 tsp jeera or cumin seeds 4 to 5 flakes garlic crushed 1/2 tsp garam masala and 2sp dhania powder 1 tsp salt and 1/2 tsp red chilli powder according to taste. 1 tbsp kasoori methi (dried fenugreek leaves) 1 tsp tomato ketchup 1/2 cup water 1/2 cup of milk 1/2 cup cream (optional) Grind together 4 large (400 gms) tomatoes, 2 green chillies 1" piece ginger to a smooth puree. Method: 1. Heat 0il in a kadhai. Add jeera. When It turns golden, add garlic. 2. When garlic starts to change colour add the tomato puree and cook till absolutely dry. 3. Add kasoori methi and tomato ketchup. 4. Add masalas -- dhania powder, garam masala, salt and red chilli powder. Mix well for a few seconds. Cook till oil separates. 5. Add water. Boll. Simmer on low heat for 4-5 minutes. Reduce heat. 6. Mash 2-3 cubes of paneer and add to the gravy. Add the paneer cubes. 7. Keep aside to cool till serving time. 8. At serving time, add enough milk to the cold paneer gravy to get a thick curry, mix gently. (Remember to add milk only after the gravy turns cold, to prevent the milk from curdling. After adding milk, heat curry on low heat.) 9. Heat on low heat, stirring continuously till just about to boil. 10. Add cream, keeping the heat very low and stirring continuously. remove from fire immediately. Serve with parathas Paneer Tikka Paneer Tikka Ingredients: Paneer - 1/4 kg in 1 1/2 inch cubes yougurt - 1/2 cup Red chilli powder - 1/2 teaspoon Cumin powder - 1/2 teaspoon Tandoori powder - 2 teaspoon Sugar - 1/2 teaspoon Ginger-Garlic paste - 1 tablespoon each Coriander leaves - 1/2 tablespoon minced Mint leaves - 1/2 tablespoon minced Capsicum - 1/2 cup Onions - 1/2 cup Tomatoes - 1/2 cup Mushrooms - 1/2 cup Carrots - 1/2 cup Chat masala - 2 teaspoon Oil - 3 tablespoon salt to taste Method for Paneer Tikka: Mix together all the ingredients for the marinade with some salt and set aside. Cut the vegetables into juliennes and add the chat masala and remaining marinade to them. Apply the marinade on the paneer slices and refrigerate for 2 hrs. Heat some oil and fry the paneer on both sides till well done. Heat some oil and stir fry the vegetables till they are crisp. In a platter, arrange the paneer slices in the middle and place the vegetables around it. Enjoy hot paneer tikka's Indian Fish Curry Indian Fish Curry Ingredients: 1/2 Kg sea fish 2 tbsp dhania powder 2 tbsp chilli powder 2 tbsp jeera powder

1/2 tbsp turmeric powder 6 black pepper corns 6 cloves of garlic 3 medium onions 4 green chillies 1 tbsp vinegar 3 tbsp oil 1 tbsp mustard seeds salt to taste Method: Clean and slice the fish. Keep it aside. Take a pan or a tava. Roast dhania powder on low light until it turns dark brown in colour. Do not add any oil or ghee. In the same way, fry jeera and pepper without adding oil or ghee. Now, grind together fried dhania powder, popper, jeera, garlic and one sliced onion into a fine paste. Heat oil in a pan. Add mustard seeds. When they splutter, add 2 sliced onions and split green chillies. Fry until the onions turn slightly brown in colour. Add chilli powder and fry on low heat for 1/2 a minute. Add fish pieces, ground masala, turmeric powder and enough water (1 1/2 cups or more according to taste). Add salt and vinegar and stir well and cook until done. Serve with rice, chapatis or rotis. Tandoori Fish Tandoori Fish Ingredients: 1 cod fish (approx 1 kg) 2 tbsp lemon juice 1" ginger 7 galic flakes 5 green chillies 1/2 cup curd (yoghurt) 5 drops of red colour Salt to taste 2 tbsp oil Make powder of: 1/2 tsp garam masala 1 tsp coriander seeds (roasted) 1 tsp cumin seeds (roasted) 1/2 tsp red chilli powder 2 dry red chillies 1 tsp turmeric powder Method: Clean the fish Remove gills and eyes Cut slits on both the side of the fish Apply salt and lemon juice over the fish Keep aside for 1/2 hour Grind green chillies, ginger and garlic to a paste Beat curds thoroughly. Add ground spices and ginger-garlic paste Add oil and colour and strain through fine sieve Rub the batter all over the fish and well inside the slits Keep aside for 5-6 hours Place the fish in tandoor Remove when golden brown Serve hot Optional: Instead of tandoor you can use an oven Place the marinated fish in the baking dish Pour the remaining batter of the fish Bake the fish in moderate oven at 350 degree F. Remove when golden brown Serve hot

Indian Food Site

Sadhana Ginde BellaOnline's Indian Food Editor

Methi Chicken  Guest Author ­ vandana trivedi Ingredients: Boneless chicken 750 gms.  Bay leaves 2  Garam Masala Powder 1 tbsp.  Chopped Onion 2 cups  Garlic Paste 2 tbsps.  Chopped Ginger 2 tbsps.  Chopped Green Chillies 2 tbsps.  Plain Natural Yoghurt 1 cup  Dried and crushed Fenugreek leaves( Kasoori Methi) 3 tbsp  Turmeric Powder 1 tsp.  Coriander Powder 1 tbsp.  Coriander Leaves (chopped) 1 tbsp.  Salt to taste  Oil 2 tbsps.  Method: Cut chicken into medium sized pieces. Heat oil in a pan. Add bay leaves. After few seconds add chopped onions and  cook until translucent and soft. While stirring continuously add chopped ginger, garlic paste, turmeric powder,  coriander powder and chopped green chillies. Sauté for a minute.  Add chicken pieces with yoghurt and cook on a high heat for 5­6 minutes. Add Fenugreek leaves, garam masala  powder, chopped fresh coriander, salt and one cup of water. Cover the pan and cook on a low heat till done (if u cut a  piece it should be white).  Serve hot Garnished with chopped coriander leaves.

Chicken Methi ( Chicken With Dried Fenugreek Leaves) sanjeev kapoor Ingredients 750 g chicken 2 bay leaves 2-3 cardamom pods 1 tablespoon garam masala powder 2 cups onions , chopped 2 tablespoons garlic paste 2 tablespoons ginger paste 2 tablespoons green chilies , chopped 1 cup yogurt

2 tablespoons dried fenugreek leaves (Kasoori Methi) 1 teaspoon turmeric powder 1 tablespoon coriander powder 1 tablespoon coriander leaves (chopped) salt 2 tablespoons oil Directions 1 Clean, skin, wash and cut chicken into medium sized pieces. 2 Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies. 3 Heat oil in a pan. Add whole garam masala and bay leaves. Sauté until cardamoms starts to crackle. 4 Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute. 5 Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for ten minutes. 6 Serve hot. Newest Reviews for This Recipe

PALAK CHICKEN

2.7/5 of 3

Ingredients 3 chicken breasts 3 chicken drumsticks 2 tsp red chilli powder 1/2 tsp turneric powder 1 tsp coriander powder 1 tsp cumin powder 1/2 cup plain yoghurt/curd 1 bunch palak, washed and chopped 10 green chillies 2 medium onions 4 tomatoes, chopped A large piece ginger, minced 5-6 cloves garlic 1 tbsp cashewnuts 1 stick cinammon 2-3 cloves 2-3 cardamoms 2 tsp dhania-jeera powder 1 tsp red chilli powder(optional) Salt to taste 4-5 tbsp ghee (clarified butter) Procedure:

1. 2. 3. 4. 5.

Clean and de-skin the chicken.

6.

Blend the other onion with the palak, nuts,tomato, ginger, garlic, green chillies, cinammon, cloves and cardamom.

7. 8.

Heat the remaining ghee and fry the chopped onion.

9.

Add the dhania-jeera powder and chilli powder(if using) and fry for a minute.

Cut into sizeable pieces. Marinate in the dry powders and curd for about 1 hr. Shallow fry the chicken in about 1-2 tbsp ghee till it's done. You can alternatively brush it with some ghee and bake it till it's done. Chop one onion.

When it turns translucent, add the blended masala and fry for about 10-12 minutes till the ghee starts leaving the sides of the masala.

10. Now add the chicken pieces and 1-2 cups of water. Add salt to taste. 11. Bring it to a boil on low heat. Serve garnished with chopped onions.

BUTTER CHICKEN - II

Recipe By: chinna

5/5 of 1

Ingredients: 1 3/4 pounds skinless, boneless chicken breast halves - cubed 1 tablespoon lemon juice 1 tablespoon chili powder salt to taste 1 cup yogurt salt to taste 2 tablespoons garlic paste 1/2 tablespoon garam masala 2 tablespoons melted butter 1 tablespoon chili powder 2 tablespoons lemon juice 2 tablespoons olive oil 2 tablespoons ginger garlic paste 1 tablespoon garam masala 1 tablespoon ginger paste 1 tablespoon chopped garlic 1 tablespoon butter 1 tablespoon chopped green chile pepper 2 cups tomato puree 1 tablespoon chili powder salt to taste 1 cup water 1 tablespoon honey 1/2 teaspoon dried fenugreek leaves 1 cup fresh heavy cream Procedure:

1. 2.

3. 4.

5.

6.

To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

TANDOORI CHICKEN - II

Recipe By: ramu

5/5 of 1

Ingredients: 12 Chicken drumsticks and/or breast pieces (skin removed) 1 cup plain yoghurt or 2 cups Buttermilk 1 1/2 tbsp. red chilli powder 1 tbsp. ginger powder 2 tbsp. coriander powder 1 tbsp. garlic powder 1 tbsp. cumin powder 1/2 tbsp. garam masala Meat tenderiser (optional) 2 tbsp. salt (use less if tenderiser contains salt) Procedure: 1. 2.

Prick the chicken pieces with a fork all over. Apply the tenderiser to the chicken pieces and let it stand for an hour or so. 3. The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces. 4. Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl. 5. Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture. 6. Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture. 7. Cover the bowl with a lid and let it stand for 6 hours. 8. If you plan to marinade for 12-15 hours, put it in the refrigerator. 9. The more time it is marinated, the better it will absorb the spices and the tastier it will be. 10. When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion. 11. Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done. 12. Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken. 13. Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.

CHICKEN TIKKA BIRYANI WITH BARBEQUE CHICKEN RICE

Recipe By: ramu

5/5 of 2

Ingredients: ½ kilogram Boneless Chicken (cut into 4 cm cubes) 1 tbsp. Heavy Cream A pinch of Saffron (Zaafran) 1 Onion (sliced) 1 tsp. Garlic Paste (Pisa Lehsan) 2 tbsp. Lemon Juice (Nimbu Arakh) 1 tsp. Salt ½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded) 2 cups Basmati Rice 1 tsp. Salt 2 to 3 tbsp. Butter (Makhan) 2 Egg Yolks (beaten) ½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded) 1 tsp. Salt ½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch) Cherry Tomatoes Procedure: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.

Mix the marinade ingredients with the chicken. And set aside for 4 hours. Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture. Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain. Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes. Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture. Then place rice on a platter And arrange chicken on skewers on top of the rice. Then garnish with the peppercorns and whole cherry tomatoes and serve.

Yield: 4 Servings Preparation Time: 34 Minutes

Chicken Oregano with Sweet Peppers Serves: 4 Serve this on top of a bed of brown rice. Reprinted with permission by Public Health - Seattle & King County INGREDIENTS 1.5 lbs. chicken pieces, skin removed 1/4 teaspoon salt 1/4 teaspoon ground pepper cooking spray 1 clove garlic, chopped 1 lemon, sliced 1 tomato, chopped

1/4 cup onion, chopped 1/4 cup fresh parsley, chopped 1 tablespoon fresh (or one teaspoon dried) oregano 1/4 cup white wine 3/4 cup low-sodium chicken broth 1 medium, sweet green pepper, cut into strips 1 medium, sweet red pepper, cut into strips DIRECTIONS 1. Sprinkle chicken with salt and pepper. 2. Lightly coat a nonstick skillet with cooking spray. 3. Cook chicken over medium heat until light brown (about 15 minutes), turning once. Reduce heat. 4. Sprinkle garlic, lemon, half of tomato, onion, parsley and oregano over chicken pieces in skillet. 5. Add grape juice and broth. 6. Cover and simmer for 15 minutes. 7. Add remaining tomato and sweet peppers, cover and continue to simmer for 7-10 minutes or until chicken is tender and cooked through. NUTRITION INFO Calories: 240 Fat: 3 g Carbohydrates: 10.7 g Protein: 42.7 g

Butter Chicken Ingredients: 2 lbs boneless chicken 1 cup plain yogurt 1 inch piece of ginger 6-8 cloves garlic 2 tablespoon Fresh lime juice 1 stick of cinnamon 3-4 cloves 6 cardamoms 1 tablespoon oil 1 pounds tomatoes 1 teaspoon dried fenugreek leaves (optional) 1 tablespoon white pepper (essential) 1 ounce cream (optional but recommended) 1/2 lb butter 1 ton love (essential) Fresh coriander for garnishing Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours, in a fridge. Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside. Cut tomatoes, put them in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce. Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper, salt, fenugreek leaves and cream. Cook for 2-3 minutes. Mix the chicken pieces into this sauce. Cover and cook on a low flame until the chicken is done. Garnish with fresh coriander and serve with rice and naan (Tandoori Roti).