Mutton Rogan Josh

 Mutton Rogan Josh 

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INGREDIENTS:

Mutton cut into 1½ inch pieces- 800 grams

Oil 4 tablespoons

Asafoetida 11/4 teaspoon

Cinnamon 2 one-inch

Cloves 6-8 Ratanjot

 4-6 inch pieces

Black peppercorns 5-6

Black cardamoms 4

Kashmiri red chilli powder 1 tablespoon

Fennel seed (saunf) powder 2 teaspoons

Dry ginger powder (soonth) 1 tablespoon

Coriander powder 1 tablespoon

Salt to taste

Yogurt, whisked 1 cup

INSTRUCTIONS:

Method

Step 1

• Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
• Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes.
• Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
• Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot.

Source: sanjeevkapoor

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Chicken Tikka Masala

Chicken Tikka Masala

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INGREDIENTS:

2 Tbsp curry or tandoori paste

2 Tbsp natural yogurt

2 chicken breasts, skinned and chopped

3 Tbsp single cream

200 gm / 7 oz can tomatoes

2 tsp peeled and grated root ginger

2 cloves garlic, peeled and chopped

3 Tbsp olive oil

2 bay leaves (optional)

1 medium onion, peeled and chopped

2 medium sized red chillies, seeded and chopped (if using Birdseye use only half to one)

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp salt

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp garam masala

25 gm / 1 oz fresh coriander leaves (optional)

INSTRUCTIONS:

• Put the curry or tandoori paste into a bowl with the yogurt, stir well, then add the chicken pieces and stir again. Put the bowl into the fridge for 1-2 hours.
• Preheat the oven to 180C/350F/ Gas Mark 4.
• Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
• Meanwhile, blend together the cream, tomatoes, ginger and garlic in a bowl and set it aside.
• Heat the oil in a saucepan, add the bay leaves (if using) and the onion and fry until the onion begins to turn golden-brown.
• Add the chilies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.
• Put in the chicken pieces and fry for 5 minutes.
• Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.
• The curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you chopped the onions.
• Add 125 ml/5 fl oz water and cook for another minute.
• Take it off the heat, pour into a serving dish and garnish with the coriander leaves.
• Serve with pitta breads, naans, or rice.

Source: food.ndtv

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