Sweet & Sour Chicken

Sweet & sour chicken is a classic Chinese recipe packed with chicken chunks, vegetables and pineapple.  It is among the most likes chinless recipes here in Pakistan.  It’s a awesome recipe to make during winters and believe me it would tastes a lot better than the one we get in restaurants.

Ingredients:

For chicken:

200 gm boneless chicken

1/2 cup all purpose flour

1/2 cup cream

1/4 tsp  salt

1/4 tsp baking powder

1/4 cup milk or water

1/4 tsp black pepper powder

Oil for deep frying

For Sauce:

1 capsicum chopped in to squares

1 onion, cut in to squares

1 carrot peeled and sliced

2 slices pineapple chopped

1 tsp  garlic paste

1/4 tsp White Pepper powder

1 tsp red chili flakes

1/2 cup Tomato ketchup

2 tsp Soya sauce

1 tbsp Vinegar

Salt-according to taste

1 tbsp sugar

1/2 pineapple juice

Oil- 2-3 tbsp

Corn flour (about 2-3 tbsp mixed in water)

Method:

1) Mix all purpose flour, salt, cream, baking powder and milk (or water) in a mixing bowl. If the batter appears a little thick then you can add a little more milk Coat all the pieces of chicken with the batter and keep them for some time.

2) Heat oil in a skillet, once the oil is properly heated put the marinated chicken pieces in slowly one by one. The flame of the gas must be kept really slow so as to prevent the pieces from roasting. A high flame may cook the marinated chicken only from outside and the inner part may remain uncooked. The chicken must be cooked till it turns light brown in colour. Once the chicken is done take all the pieces out on a kitchen paper.

3) To prepare the sauce, heat a little oil in a pan and add garlic paste in it and fry it until it turns light brown. Add in the chopped onions, chopped capsicum and carrot slices, fry for 2 minutes

2) Next step includes adding tomato ketchup, white pepper powder, pineapple juice, Soya sauce, vinegar, red chili flacks and salt. This should be cooked properly on medium flame for around two or three minutes.

3) When you see little bubbles forming in the mixture then it is considered to be cooked properly. Next add the pieces of fried chicken,  pineapple pieces and stir the mixture properly with light hands to make sure that everything is properly coated.

4) Add a little corn starch mixed with some water and cook, (don't add it all at once, when the sauce starts to get thick turn off the flame. Serve plain boiled rice or garlic fired rice. 

Chicken Paratha Roll

Chicken paratha rolls are among the favourite street food in Pakistan now days. Someone from my page asked me for the recipe of mayo garlic rolls some time back, so here it is, my apologies for posting this recipes so late. If you don’t want to go through to hassle of making parathas you can always use frozen parathas. Hope you will enjoy making it.

Ingredients:

For Chicken

500 gm boneless chicken (cut in small cubes)

1 tbsp ginger garlic paste

2 tsp red Chili Powder

2-3 tbsp lemon Juice 

salt to taste

4 tbsp yogurt 

1 tsp garam masala   powder

1 tsp cumin seeds (crushed)

A pinch of tandoori food colour

2-3 tbsp oil 

Small piece of coal

For Parathas:

500 gm all purpose flour (maida)

2 tbsp ghee

Water to knead

For Assembling:

Garlic mayo or mint raita

Finely sliced cabbage

Sliced onions and tomatoes (you can your finely slices carrots in place on tomatoes too)

Method:

 1) Make a paste by combining all the ingredients. Rub this paste on all the chicken pieces, and let the chicken marinate for an hour.

2) Knead the dough and keep aside for 20-30 minutes.

3) Put the chicken pieces along with all the marinade in a pan, and let it cook on low-medium heat, turning once or twice until the chicken pieces get done. It will take 5-10 minutes to get ready. 

4) Put the coal over medium flame, wait until the coal is fully red and is covered by white ash. Put a small piece of aluminium foil in middle of the chicken pieces. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside. Remove the coal after 5 minutes. You can also bake or grill the chicken.

5) Make medium sized balls out of dough and using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and make parathas as you normally do

6) Now to assemble if you want to use mayonnaise just add 1/2 tsp garlic powder to ½ cup mayonnaise and mix well. Or you can use mint raita to spread on parathas . spread some salad over it. Place the chicken pieces in middle and roll the paratha. Repeat the same procedure with rest of the parathas and enjoy eating.

Cajun pasta

Combining pasta, chicken and cream is comfort food at its best..ad.d in the Cajun spices and this dish takes on a brand new taste. Cajun cooking comes from the native French-speaking Acadian descendants inhabiting Louisiana and parts of other Southern states. Bell peppers, onion and celery form the base of most dishes. Parsley, bay leaves, and scallions are commonly used, as well as garlic and cayenne pepper. Cajun cuisine as a whole has been called “more Mediterranean than North American”.

 Ingredients:

200 gm spaghetti

2 boneless chicken breast (cut in to strips)

2 tsp Cajun seasoning

1 tbsp vinegar

2 tbsp butter

 1 medium onion (finally chopped)

1 red bell pepper (sliced)

1 green bell pepper (sliced)

4-6 mushrooms (sliced)

1 green onion (chopped)

1 cup cream (heavy, single sour, whichever is available)

¼ tsp dried basil

 3 tbsp tomato puree (use ketchup if you don’t have puree at hand)

¼ tsp salt

¼ tsp garlic powder

¼ tsp ground black pepper

2 slices of cheddar cheese

For Cajun seasoning:

1 tsp salt

1 tsp garlic powder

1& 1/2 tsp paprika

½ tsp ground black pepper

1/2 tsp onion powder

1/2 tsp red chili powder

 3/4 tsp dried oregano

¾ tsp dried thyme

½ tsp red pepper flakes

Stir together all the above ingredients until well blended then store in a air tight jar.

Method:

1) Marinated the chicken strips with 2 tsp of Cajun seasoning and a tbsp of vinegar, leave aside for 30 minutes.

2) Bring a large pot of salted water to boil, add pasta and cook until done or as per packet instruction.

Now melt 2 tbsp of butter in a pan, add in the onions and sauté till they turn translucent, then add in the chicken and cook until done.

3) Add in the mushrooms, green bell pepper, red bell pepper and green onions, stir fry for another 2-3 minutes.

4) Reduce the heat; add in the cream, tomato puree, 2 cheese slices, basil, salt, black pepper and garlic pepper, heat through, let it cook for 2-3 minutes on low heat. (Now if you feel the sauce is too thick you can add ½  cup of milk or chicken stock).  Turn of the flame and serve hot. 

Note:  For serving you can mix pasta in the sauce or serve the pasta and sauce separately.

Chicken stroganoff

 Stroganoff is a Russian dish of sauteed pieces of meat served in a sauce with sour cream, it has become popular around the world, with considerable variation from the original recipe. Although it’s mostly made with beef but i have used chicken, mushrooms and sour cream to create this classic comfort food.

Ingredients:

250 gm Boneless Chicken breast (cut in to 1 inch cubes or long strips)

2 tbsp butter

1 medium onion (finely sliced)

Can of   mushrooms (sliced)

1 tbsp plain flour

1/2 cup cream

2 tbsp vinegar

I tsp crushed garlic (2 cloves)

2 tbsp tomato puree     

½ tsp paprika (or use ¼ tsp red chili powder)  

    

Salt to taste

1 tbsp Worcestershire sauce

1 tsp freshly ground black pepper

1 tsp dried parsley

3/4 cup chicken stock    

                 

Method:

1) Melt butter in a pan add in the onions and saute till onions get soft, now add in the crushed garlic with chicken and 1 tbsp of flour and fry for 2 minutes. Add in the sliced mushrooms and fry for a further 2 minutes.

2) Now add in the chicken stock, salt, paprika, tomato puree, worcestershire sauce and let cook till the chicken gets done.

3) Add freshly ground black pepper, cream, vinegar, dried parsley and simmer for 5 minutes until sauce thickens, sprinkle serve hot with noodles or boiled rice. 

Khow suey

 “Khow suey” is a one-dish meal of Burmese origin. It is mostly made with curried chicken or beef and served with a coconut based sauce.  It’s a considered as a part of “memoni cuisine” in Pakistan. I have to admit that before today I had never tried khow suey in my entire life, although I heard a lot about it on TV shows and always had a curiosity to cook it. To my surprise it tasted great, although it’s been a very different experience for my taste buds but I loved it. Khow suey is usually served in individual bowls. A portion of noodles topped with meat and coconut curry is added first, then each diner chooses from an array of garnishes. 

Ingredients:

For chicken Curry:

½ kg bone less chicken (cut in to small cubes/you can also use beef or mutton of you like)

¼ cup oil

1 large onion (blended)

2 medium tomatoes (blended)

1 tbsp ginger garlic paste

1 tsp red chili powder

1 ½ tsp salt

½ tsp turmeric powder

1 tsp coriander powder

1 tsp cumin seeds

½ tsp garam masala powder

For coconut curry sauce:

5 tbsp gram flour (dry roasted in a pan)

1 medium onion (finelly chopped)

¼ cup oil

1 tsp garlic paste

1 tsp salt

1 tsp red chili powder

1 tin coconut milk (or you can use coconut powder, follow the instruction on pack)

1& ½ cup yogurt

Accompaniments:

Spaghetti (1/2 pack)

Lemon wedges

Fried brown onions

Fried garlic (sliced and fried)

Red chili flakes

Chopped green coriander & spring onions.

Green chilies (slices)

2 eggs (hard boiled and chopped)

Fried Potato sticks

Method:

For chicken Curry:

1) Heat oil in a pan and add in the blended onions, fry well until the raw smell of onions have gone, next add in the ginger garlic paste and blended tomatoes along with cumin seeds, red chili powder, salt, turmeric powder and coriander powder, fry it nicely adding a few splashes of water when needed.

2) Once the masala is done and the raw smell of masala is gone add in the chicken cubes  fry it well, add in 3/4 cup of water and let it cook till the chicken gets done.  When the chicken gets done add in ½ tsp of garam masala powder and let cook for 5 more minutes on low flame.  The gravy consistency should be a bit thick but not on the dry side.  (for beef or mutton add a bit more water and cook till the meat gets tender)

For coconut curry:

1) Heat ¼ cup of oil in a pan, add in the chopped onions and fry them till they get translucent , add in garlic paste along with the salt, red chili powder, and turmeric powder, also add 1/3 cup of water, now fry the masala nicely.

Mean while add the dry roasted gram flour, yogurt and coconut milk and one cup of water in a blender and blend it till everything is mixed. (if using coconut powder add in 4-5 tbsp of coconut powder along with the gram flour, yogurt and 2 cups of water and blend everything.)

2) Once the masala is done nicely add in the blended mixture of yogurt and coconut milk and let the mixture come to boil, keep stirring. Once the mixture starts to boil lower the flame and let it simmer for 15 -20 minutes. Once it reaches your desired consistency turn of the flame and set aside. ( it shouldn't be to runny or to thick, we want a medium consistency)

For serving:

Boil the spaghetti as per the instruction on packet, drain and keep aside, when ready to serve you can either serve the chicken curry and coconut curry in separate bowls, or mix the both together and serve it in one bowl. To serve put spaghetti in a plate, top it with some coconut, then with some chicken curry, and then top it with accompaniments of your choice

Chicken White Karahi

I am posting this recipe on request from a friend. Chicken white karahi tastes completely different than the normal karahi we make, as we don't use any tomatoes and red chili powder in this specific recipe. 

Ingredients:

1 kg Chicken (cut in to small pieces, or you can use mutton too)

½  cup Oil or ghee

1 medium onion (finely sliced)

5-6 Green chilies

2 tbsp Lemon juice

Salt – to taste

1 tbsp Ginger garlic paste

2 tbsp Green chili paste

1 & ½ cup Yogurt

1 tsp Cumin seeds (dry roasted & crushed)

1 tsp coriander seeds (dry roasted & crushed)

1 tsp Crushed black pepper

½ tsp garam masala powder

4 tbsp Cream

Method:

1) Take a wok/karahi  and heat up the oil,  add in the onions and sauté them till they get translucent,  then add in the ginger garlic paste, fry for a couple of minutes.

2) Next add in the chicken pieces (or mutton pieces) and fry till the chicken changes its color, you can add a few splashes of water if it sticks to bottom.

3) Now add in the  salt, crushed coriander and cumin seeds, black pepper and green chilli paste mix everything together and add in the yogurt along with half a cup of water, mix everything nicely, cover the pan and let cook till the chicken gets done. (Add about 2 cups of water if using mutton)

4) Once the chicken gets done add in the chopped or whole green chilies, garam masala powder, lemon juice, mix everything  and add in the cream and chopped fresh coriander , again mix it nicely, cover the pan and let cook for 2-3 minutes on low flame. Turn off the flame, garnish with thinly sliced ginger. Serve hot with tandoori naan and salad 

Murgh Do Payaza

Well I don’t really know what to call it, as when my mom used to cook it for us, that time we all called it chicken stew, so I leave it up to you, you can call it chicken do payza, as we use onions in two different ways while making it, or you can call it kharay masalay wali chicken. But one thing I can assure you is its finger licking good. 

Ingredients:

500 gm Chicken

4 medium onions 

3-4 medium tomatoes (chopped)

1 tbsp ginger garlic paste 

1/2 cup oil 

1/2 cup yogurt 

3-4 cloves 

8-10 black pepper corn

2-3 green cardamom

1 black cardamom  

1 tsp cumin seeds 

1 stick of cinnamon  (medium size)

1 tsp red chili powder 

Salt  as per taste

1/2 tsp turmeric powder  

1/2 tsp Coriander powder  

1/2 tsp Garam masala powder 

2 medium sized green chilies 

Method:

1)Heat oil in a pan, add half of the chopped onion and fry till the onions gets soft and translucent or very light brown(we are not looking for a dark brown colour as we have for qorma or birayni).

 2) Add cumin seeds and ginger garlic paste stir for 2 minutes then add tomatoes, salt, red chili powder, black peppercorn, cloves, cinnamon stick, black and green cardamom, turmeric powder and salt and fry it well until the tomatoes are almost dissolves (sprinkle some water if you need to in between). 

3) Add chicken pieces and fry it for further 5 minutes, then add in one cup of water and ½ cup of yogurt, mix it and bring it to a boil then cover the pot/pan with a lid and let it cook on medium-low heat till the chicken is done. Once the chicken is done and all the water is reduced to a thick gravy (if there is still some water left once the chicken is done, remove the lid and let the water dry slightly) 

4) Next add in the sliced onion, sliced green chilies, coriander powder, garam masala powder and fresh coriander, mix it gently and cover it with the lid again and let it cook for a further 5 mins on low heat (that’s like a sort of dum). After 5 minutes turn off the heat and serve it hot with roti or naan and salad.

Tandoori Chicken

A popular South Asian dish marinated with yogurt and spices traditionally cooked at high temperatures in a clay oven called “Tandoor” but can also be prepared on a barbecue grill or a pan. I personally like to serve it with Matar Pulao but you can also serve it with naans too...

Ingredients:

1 kg chicken cut in to 4 or 8 pieces

1&1/2 tsp garlic paste

1 tsp ginger paste

1 tbsp red Chili Powder  

1 small onion (make a paste)

¼ cup lemon Juice   

1 & ½ tsp salt   

½ cup yogurt   

1 tsp garam masala   powder

1 tsp cumin seeds (crushed)

A pinch of tandoori food color

½ cup oil   

Small piece of coal

Method:

 1)  prick the chicken pieces with a fork and  make several deep slits in on each piece (if using 4 pieces)

2) Make a paste by combining lemon juice, garlic paste, salt and red chili powder. Rub this paste on all the chicken pieces, making sure the masala reaches every part of chicken. Let the chicken marinate for and hour in refrigerator.

3) Mix together onion paste, crushed cumin seeds, ginger paste, yogurt , tandoori food color. garam masla and oil in a bowl.  Coat the chicken pieces with this marinade, and let the chicken marinate for minimum 4 hours or maximum 8 hours for best results.

4) Once the chicken pieces are marinated and ready to be cooked, you have 3 options, to grill it, roast it in oven or steam it,

For Oven Roasted Chicken:  Pre-heat oven to 200 degrees C. Arrange the chicken in a roasting pan and roast for 25 – 35 min. Turn the chicken pieces in the middle to cook even.

For Grilling: Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

For pot cooking: Put the chicken pieces along with all the marinade in a large pan, cover with a lid and let it cook on low heat, turning once or twice until the chicken get done. It will take 25-20 minutes to get ready. Put the coal over medium flame, wait until the coal is fully red and is covered by white ash. Put a small piece of aluminum foil in middle of the chicken pieces. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside. Remove the coal after 5 minutes.

5)  Don’t waste the gravy, you can pour it in gravy boat and serve it along with the tandoori chicken.  Serve tandoori chicken with naan, salad, raita.     

Boneless Chicken Handi

A very delicious and full of flavors recipe of chicken curry. Boneless chicken handi is a favorite of many people around Pakistan including me. You will find it on menus of all five star hotels, restaurant and not to forget the dhabas, all making it with their own slight variations. The restaurant and dhaba people usually make it in a clay pot called handi, it is best to use the clay pot for maximum taste but if you don’t have one....no worries.. It can still be made in any other cooking pot...

Ingredients:

500 g boneless chicken cut in to 1 inch cubes.

2 medium Onions roughly chopped

1&1/2 tsp crushes Ginger

1&2 tsp crushed garlic

1 tsp red chili powder

3 large tomatoes roughly chopped

1/2 cup Yogurt

1 tsp crushed cumin seeds

1/2 tsp Black pepper powder

1 tbsp Coconut powder

1 tsp dry fenugreek

3-4 green chilies

1 tbsp julienned ginger

1/4 cup Cream

1 tbsp all purpose flour

1/2 tsp Garam masala powder

1/3 cup oil+2tbsp ghee

1 tsp salt

Method:

1) Take a pan and boil tomatoes, onion and  ginger garlic along with 3 cups of water until tomatoes and onion are fully tender, and you are left with 1/2 cup water. Turn off the heat and let it cool down for some time, blend it in a blender.

2) Put oil and ghee in a large pan. Add the blended sauce in along with haldi, red chili powder, cumin seeds and fry till the raw smell of masala has gone.

3) Next add chicken to it and fry for 5 minutes, add 1/2 cup of yogurt, 3/4 cupwater,  black pepper powder, chopped green chilies and salt, mix every thing together, cover the pan and let it cook till the chicken gets tender

4) Once the chicken is done, One by one start adding qasori methi, garam masala, and coconut powder, keep on stirring for two minutes in between. Add cream and after 2 minutes sprinkle maida (flour) and mix. Turn flame low cover the pan and let it cook for 5 more minutes.

5) Turn off the flame, dish it out in a serving dish and garnish it with ginger, chopped green chilies and freshly chopped corriander. It goes well with naans/tandori roti and salad.

Note:

If the sauce is too thick add 1/2 cup milk to it.

You can omit the coconut powder, all purpose flour and cream from the recipe for a different variation of boneless handi. Yet another variation can be made by omitting the coconut powder and all purpose flour and garnishing the boneless handi with cream instead of mixing it in.

Achari Chicken Karahi

Chicken karahi is something I tend to make quite often for weekend brunch as it is extremely easy and quick to prepare.  Karahi can be made in a number of ways by using different combination of spices and Acharai Chicken Karahi is one of them, a spicy and tangy karahi with an added flavor of achaar…

                                            

 Ingredients:

1 Kg chicken (16 pieces/or use boneless chicken)

500 gm tomatoes (sliced)

¾ cup yogurt
1& ½ tbsp crushed red chili

3 tsp Achar gosht masala powder (store bought packet)

1 tsp garam masala powder

3 tbsp lemon juice
1 & ½ tsp salt
1 &1/2 tsp cumin seeds (dry roasted and crushed)
½  cup oil

1 ½  tbsp ginger garlic paste
2 inch piece of ginger thinly sliced 

6 green chilies (chopped)

Fresh coriander leaves


Method: 

1) In a pan or karahi add oil and fry ginger garlic paste for 2 minutes.

2) Add in the chicken pieces and fry for a few minutes or till the chicken changes its color. 

3) Add in the tomatoes and salt and fry for a few more minutes.

4) Then  add in the crushed red chili, crushed cumin seeds,  ¾ cup of yogurt, lemon juice, achar gosht masala,3 chopped green chilies and garam masala powder,  cover the pan and let it cook till the chicken gets done and oil separates.

5) Garnish with  green chilies, sliced ginger and chopped fresh coriander, 

Note:  if you don’t have store bought achar gosht masala , then grind together   cumin seeds along with 1tbsp mustard seeds and 1tbsp whole coriander seeds and a few fenugreek seeds. Add this powder in instead of achar gosht masala along with a tsp of nigella seeds. 

Palak Chicken

Palak Chicken is a delicious combination of spinach and chicken. This is something you will find in a lot of dinner parties as well as weddings held in Pakistan...

Ingredients:

300g boneless chicken cubes (you can also use chicken with bones) 
250 grams spinach leaves (chopped)
2 medium onions thinly sliced
1  tsp red chili powder (or to taste)
1/2 tsp coriander powder
1 tsp cumin seeds
1/2  tsp garam masala powder
1/4 tsp turmeric powder
salt to taste
¼ cup oil/ghee 
1 tsp dry fenugreek leaves
3 medium tomatoes finely chopped
2-3 chopped green chilies
4-5 black peppercorn
2-3 cloves
1 black cardamom
1 tbsp ginger garlic paste
2-3 tbsp chopped coriander


Method:

 1) Blanch the chopped spinach leaves for 2-3 minutes, drain out the water. Let it cool down a bit then grind it coarsely along with chopped green chillies.

2) Heat the oil/ghee in a pan, add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, black pepper corn , cloves, black cardamom and fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between). 

3) Add the chicken pieces, fry it for further 5-8 minutes, add 1/2 cup of water. Cover the pan and simmer over medium-low heat until chicken is cooked, and water dries (about 15 minutes). 

4) Now add in the coarsely ground spinach leaves and dry fenugreek leaves, mix it will, cover the pan with a lid and let it cook on low-medium heat for further 8-10 minutes or until oil separates.  

5) Sprinkle garam masala, coriander powder, chopped fresh coriander and put it on dum (on low flame) for 2-3 minutes.  Serve with boiled rice, naan, paratha or roti.

Chicken Steam Roast

We have always admired the taste of chicken roast served at Pakistani weddings and as I grew up it made me wonder how do they make it? What do they put in it that makes it so tasty? So finally I have got the answer, it’s the sesames seeds that give a unique flavor to the chicken roast served at weddings. Here's how you make it...

 Ingredients: 

1 Chicken (cut in to 4 or 8 pieces)

250 gm Yogurt

2 tsp Sesame Seeds

Chaat Masala

1 tbsp ginger paste

10 cloves garlic (paste)

1 1/2 tsp cumin seeds

1 ½ tsp coriander Powder

½ tsp yellow food color

1 ½ tsp red chili powder (you can add more if you want to make it spicy)

Salt 1 tsp

2-3 tbsp vinegar

Method:

If you are using chicken cut in to 4 pieces then prick the chicken with a fork. Grind sesame seeds (till) & white cumin seeds. In a large bowl add the yogurt, sesame seed and cumin powder along with coriander powder, salt, yellow food color, red chili powder, chaat masala, ginger garlic paste and vinegar. Mix all the ingredients well. Apply the yogurt mixture properly on the chicken pieces and leave to marinate overnight or for 3-4 hours at least.

Take a foil and put chicken pieces in it. Pour all the left over marinade on the chicken and cover it properly. If you have a steamer then use it for steam roasting, other wise take a medium sized pot, fill half of it with water. Place a strainer above water surface in the pot (make sure it is not touching the water). Let the steam form for a while. Put the foiled chicken on the strainer and cover it with a lid. Let it cook in steam for almost an hour. Once this chicken is done, pour the left over marinade in a pan, cook it for a while without oil. Now pour it on the roasted chicken. Or you can also put the chicken pieces in a large pan, cover with a lid and let it cook on low heat, turning once or twice until the chicken get done. It goes  well with mint raita, plum chutney, salad and naans or pulao.

Chicken Curry

This is the simplest, tastiest and most cooked chicken curry (aka murghi ka salan) made in almost every Pakistani kitchen. My mom used to make the yummiest chicken curry, she always added fenugreek leaves in and that changed the taste of chicken curry instantly…

Ingredients:

½ kg chicken pieces

2 medium onions, finely sliced

2-3 medium tomatoes (chopped)

1/2 cup yoghurt, fresh and whipped

1 tbsp ginger garlic paste

½ tsp dried fenugreek leaves  (qasori methi) 

1 tsp red chili powder (you can use more or less according to your taste)

1 tsp cumin seeds

1 black cardamom pod

2-3 green cardamoms

3-4 cloves

6-7 black pepper corns

¼ tsp turmeric powder

1/2 tsp coriander powder

1/4 tsp garam masala

1 piece of cinnamon

¼ cup oil

Salt to taste (I use a little more then a tsp)

Chopped fresh coriander for garnishing

Method:

Heat the oil in a pan and fry onions on medium flame till they turn golden brown. Remove them from oil and drain on paper, next add the chopped tomatoes and fried onions  in to a blender and blend well till you get a smooth paste Reheat the pan and add the ginger garlic paste, followed by the blended tomato and onion paste. Add in salt, cumin seeds, chili powder, turmeric powder, cloves, black cardamom, green cardamoms, black pepper corns and cinnamon stick, fry it well adding a few splashes of water every now and then until the oil is released from the sides. Add in the chicken pieces and fry well for 5-6 minutes on medium high heat, next add the whipped yogurt and cook until the gravy gets thick and cooked through.

Next, add 1& 1/2 cup of water, once the water simmers, reduce the heat to low and cover the pan. Let it cook on low heat for till the chicken gets done and the gravy reaches your desired consistency, adjust salt, add the fenugreek leaves, coriander powder and garam masala, mix it with a spoon, cover the pan and let it cook for further 3-4 minutes, turn off the heat. Garnish with coriander and serve hot with naans/roti and salad. It also goes well with boiled rice or pulao.