chicken tikka masala
Ingredients
2 tablespoons oil/ butter 1 onion, finely chopped 4 cloves garlic, minced 1 tablespoon cumin 1 teaspoon salt 1 teaspoon ground ginger 1 teaspoon red chilly powder (kashmiri chillies) 2 inch cinnamon 1/4 teaspoon ground turmeric 6 tomatoes 235ml yoghurt 2 teaspoons paprika 1 tablespoon sugar 1 Tablespoon oil for frying the chicken 4 skinless, boneless chicken breasts, cubed 1/2 teaspoon garam masala salt as per your requirement
Method
Heat oil in a large pan over medium heat; cook and stir onion until golden and softened, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, chilly powder, cinnamon and turmeric into the onion mixture; fry until fragrant, about 2 minutes. Stir chopped tomatoes into the onion and spice mixture, bring to the boil and reduce heat to low. Simmer sauce for 10 minutes; mix in yoghurt, paprika and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.Cool the mixture and grind to a paste in the blender. Heat vegetable oil in a separate pan over medium heat. Stir chicken into the hot oil, sprinkle with curry powder and sear chicken until lightly browned, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce for 30 minutes; adjust salt and sugar to taste. (Oil / salt/ sugar can be added as per your requirement)
Goan green chicken curry
Chicken - 1 kg (chopped) Garlic Ginger paste - Green chillies - 2 (sliced) Coriander leaves - 1 cup (chopped finely) Cumin seeds - 1/2 tsp Pepper Corns - 1/2 tsp Turmeric powder - 1/2 tsp Onions - 2 (chopped) tomatoes - 2 (chopped) tamarind juice as per your requirement. Salt to taste Oil - 3 tbsp cinnamon 1, cardamom - 4- cloves- 4 Grind ginger garlic green chillies coriander leaves cumin seeds peppercorn tumeric powder cinnamon cardamon cloves into a smooth paste. Now add oil in a pan and fry the onions then fry the tomatoes. Add the paste and salt to the pan and fry well. Now add the chicken pieces to the pan and cover the pieces with the masala. Add the tamarind water and 1/2 cup water . Cover the pan with the lid and cook on a low flame stiring occasionaly until the chicken is cooked.