Chicken Tikka Masala

Chicken Tikka Masala 

Boneless Chicken grilled and cooked in Spicy gravy.

INGREDIENTS -

1. Boneless Chicken - 500gms cut into slim pcs
2. Curd - 2 cups
3. Cumin Powder- 1 1/2 tsp
4. Kashmiri Red Chilli Powder- according to taste
5. Kasoori Methi (Fenugreek Leaves) - 1 1/2 tsp crushed
6. Ginger Garlic Paste - 11/2 tsp
7. Garam masala - Cumin seed , green cardamon (2), Cloves (4), Cinnamon (1 stick broken into two)
8. Garam Masala grounded- 1 tsp
9. Lemon - 2 tsp
10. Onion - 2 medium, 1 big
11. Garlic - 10-15
12. Ginger - 1 1/2 tsp
13. Tomato - 1 medium, 1 big
14. Green Chillies - 4-5 (depends on how much spicy you want it to be)
15. Water - accordingly
16. Salt to taste
17. Oil to cook

PREPARATION -

In a bowl  of chicken pieces, add 1 cup curd, Salt , 1 tsp cumin powder, 1/2 tsp kashmiri red chilli powder, 1 1/2 tsp crushed kasoori methi, 1 1/2 tsp ginger garlic paste, Lemon 2 tsp, 1 big Onion cut into pieces, and 1 big Tomato cut into pieces. Mix them well and let it get marinated for an hour.

Blend rest of the onion,ginger and garlic together to make a paste. Cut the remaining tomato into 4, chop the green chillies too. In a small bowl, make a paste of the remaining Curd, Red chilli powder, Cumin Powder and little water and mix well.

Now, grill the marinated chicken and the onions and the tomatoes, and keep the tikkas aside. In a deep pan, heat oil. add the solid garam masalas and fry them on a low heat for few seconds. Now add the Onion paste and fry it first on a low flame for 5 minutes, and then 10 mins on a high flame while continuously stirring the same. Now add the tomatoes and cook until they are soft. Now add the curd paste and cook it on a high flame again continuously until cooked. Add salt if required.
Add the Chicken Tikkas in it and cook it for couple of minutes on a high flame. Add little water if required.Finish it with the grounded garam masla.

Well your Chicken Tikka Gravy is ready to serve.:)

Eat it hot with Naan or Chapati :) 

Do write to me if you liked my recipe. :)


Happy Cooking :)

French Crepe with Vanilla Twist

French Crepe With Vanilla Twist


Ever thought that Monday Blues could be so delightful and yummy? Check out this French recipe from my kitchen. It's easy and absolutely quick to cook..Serve it as a Breakfast or have it as a dessert.. Trust me you just can't get enough of it.. 

INGREDIENTS-

1. Milk- 1 tbsp
2. All Purpose Flour- 1 tbsp
3. Egg- 1
4. Melted Butter- 1 tsp
5. Vanilla Extract- 1/2 tsp
6. Powdered Sugar or Sugar Free- 1/2 tsp
7. Refined or Olive oil
8. Salt- 2 pinches

SERVES - 2

PREPARATION-

Beat the Egg, Salt, Melted Butter, Vanilla Extract and the Powdered Sugar together. Slowly pour the all purpose flour in the mixture and beat it hard so that there are no lumps. Add milk accordingly so that the batter neither is too thick nor thin.

In a non-stick tawa, heat oil on a medium flame and pour the mixture in four parts proportionately.
Fry them till light brown on a low flame.

Your French Crepes are ready to serve.

Serve it hot with Mango slices and Strawberries. I didn't have Strawberries in my fridge, so added Strawberry Ice-cream to the serving. 

Do write to me if you liked my #BreakfastRecipe ... Till then Happy Cooking :)

 

Paneer and Daal ki Tikki

Paneer and Dal Tikki

It's Monsoon already, and I am sure you guys are craving for hot and spicy snacks. So I experimented something yesterday, and guess what... it turned out well.. So, thought to share it with you guys... So there we go..

INGREDIENTS

1. Mashed Paneer - 1 cup
2. Masoor (Malka/Orange) Dal Paste - 2 tbsps
3. Green Chillies- 3 chopped
4. Ginger - 1 tsp chopped
5. Sooji (Rawa)- 1 tsp
6. All purpose Flour (maida) - 1 tsp
7. Salt- to taste
8. Chat Masala- to sprinkle
8. Cooking Oil - 3 tbsp

Serves - 2

PREPARATION -

In a bowl, mix the mashed Paneer, Masoor dal, Chopped green Chillies, Chopped Ginger, Sooji,  Maida  and Salt together. Give the mixture small tikki shapes. In a non-stick flat pan heat oil, and place these Tikkis on it. Fry them on a low flame until Golden Brown in color. Flip in between. Switch off the gas flame and serve hot. Before serving sprinkle the chat masala.

Best served with Sauce of your choice or Green Chutney. 

Do write to me if you liked my recipe Happy Cooking and Happy Monsoon :) :) 

KASHMIRI RAJMA MASALA (Kidney Beans Recipe)

Kashmiri Rajma Masala

We are too fond of 'Rajma-Chawal' (Beans +Rice), which is indeed famous across India. I first had Rajma-Chawal at my friend's place when I first stepped in Delhi.. This recipe is usually cooked in thick spicy paste of Tomato, Garlic and Ginger and is served with Hot Plain Rice...
Rajma Chawal is one of my hot favorites and I can have it without even thinking of my health regime. :P 
Today I am going to share with you guys absolutely a different recipe of Rajma Masala... So, there we go.. 

Before we jump onto the Ingredients section, lets just understand what is so different about this RAJMA MASALA recipe.. 

In this Kashmiri Recipe, Kidney Beans(Rajma) are cooked in a very different manner, though spices are almost similar. Two most important pointers are-

A. Beans are boiled in the cooker with a Cinnamon Stick
B. Onions are used in much quantity than tomatoes. (I have not used tomatoes at all)

Now, let's jump onto the INGREDIENTS 

INGREDIENTS-

1. Rajma(Kidney Beans)- 2 cup soaked overnight
2. Onion- 3 medium sized
3. Garlic- 1 tbsp Chopped
4. Ginger- 1 tsp Chopped
5. Green Chillies - 4 Chopped
6. Garam Masala- 1 tsp

7. Cinnamon Stick - 1
8. Cumin Seeds- less than 1/2 tsp(small)
9. Ginger Powder(Saunth)- less than 1/2 tsp small
10. Cumin Powder- 1 tsp
11. Coriander Powder- 1 tsp
12. Kashmiri Red Chilli Powder- 1tsp
13. Asafoetida (Hing) - 2 piches
14. Salt - to taste
15. Mustard Oil
16. Water

PREPARATION-

In a cooker add the soaked and dried Rajma, Cinnamon stick and 6 cups of water and cook it until the rajma looks hard but yield easily to pressure.

Now in a blender, make a paste of Onions, Cumin powder, Coriander Powder and Ginger Powder. In a deep pan heat oil. Pop in Cumin seeds and add the hing. Now add the chopped ginger and garlic and saute til fragrant. Now add the onion paste and cook it until the oil separates and the raw smell is gone. Add salt and Kashmiri red chilli powder and mix it well. Add little water to it and cook it further. Now add the Boiled Rajma and the Garam Masala and chopped green chillies in it. Mix it well by stirring it now and then. Add water 11/2 cups and cover it with the lid till it comes to a rolling boil. Cook it for 5 mins. on a low flame... Your KASHMIRI RAJMA is ready to serve.

Best served with Saffron Rice , Plain Rice, Parathas and even Chapatis.

Hope you like this recipe,and if you do, please do not forget to pen down your views below :)    Happy Cooking!! :)