Chicken Korma

Chicken Korma

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INGREDIENTS

1/2 kg chicken
1 cup oil
2-3 tsp ghee
2 tsp jeera
8 -10 cardamoms
6-7 cloves
2 Tbsp garlic
1 Tbsp coriander powder
1 Tbsp chili
Salt to taste or 1 Tbsp
1 tsp ginger paste
1 cup yogurt
2 onions, sliced and fried (puree this with the yogurt)
1 tsp garam masala
A few strands of saffron, mixed in 3 tsp of water

INSTRUCTIONS

• Heat the vegetable oil into the pan, then put a dollop of ghee.
• Put cardamom, cloves, garlic and fry the mix properly. 
• Then add the chicken and let it cook for about 2-3 minutes. 
• Keep stirring it. 
• Once it becomes brown, add coriander and chili powder. 
• Add salt to taste.
• Add ginger paste, mixture of fried onions and yoghurt, let it cook for a minute. 
• Then put garam masala and saffron for flavor.
• If the gravy is too thick add little bit of water before covering it. The masala should fuse well with the chicken.
• Cover it and give it some time to cook on slow fire. Let it simmer for about 10-15 minutes.
• Keep stirring occasionally.
• Serve hot.

Source: food.ndtv
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Chicken Zalfrezi

Chicken Zalfrezi

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INGREDIENTS

2 tablespoons vegetable oil
1 onion, grated
2 cloves garlic, chopped
1 1/2 pounds boneless skinless chicken thighs, cut in half
3 teaspoons ground turmeric
1 teaspoon chili powder
1 1/2 teaspoons salt
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons ghee (clarified butter)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
1/2 cup chopped cilantro leaves

INSTRUCTIONS

• Heat the oil in a large deep skillet over medium-high heat.
• Add onions and garlic, and cook for about 2 minutes.
• Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
• Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
• Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Source: allrecipes
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Spicy Mutton Curry

Spicy Mutton Curry

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INGREDIENTS:

Mutton / Lamb - 1/2 kg cut into small pieces
Oil - 3 tblspn
Fennel Seeds / Sombu / Saunf - 2 tsp
Onion - 1 large sliced finely
Curry leaves - 1 sprig
Ginger Garlic Paste - 2 tblspn
Green Chilli - 2 slit
Tomatoes - 2 large chopped finely
Water - 1/2 cup (if needed)

For Marination:

Yogurt / Curd - 1/2 cup
Chilli powder - 2 tsp
Coriander powder / Malli podi - 1 tblspn
Cumin Powder / Jeera podi - 1 tsp
Turmeric Powder / Manjal podi - 1 tsp
Garam Masala Powder - 1 tblspn
Pepper Powder - 1 tsp
Salt to taste

INSTRUCTIONS

• Take cleaned mutton pieces in a bowl. Add in all the marination ingredients in it and mix well. Let this marinate for a good 30 mins. You can leave it in fridge overnight too. If so take it out a hour before you cook so it comes to room temp.
• Heat oil in a kadai. You can do this whole thing in pressure cooker. I used a kadai so you can see what is happening in it.
• Add in fennel seeds and let it sizzle. Followed by onions, chilli and curry leaves. Sauté this for 5 mins or so.
• Now add in ginger garlic paste and sauté for a min.
• Now add in tomatoes. Cover and cook till it turns mushy.
• Now add in the marinated mutton along with all the marination.Mix well.
• Pour this whole thing in a pressure cooker, add 1/2 cup water if needed and cook for 6 to 7 whistle. Simmer and cook for a 20 mins. Now switch off the flame and let the steam all escape. Open the pressure cooker and mix well.
• Serve with rice.

Source: yummytummyaarthi
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Chicken Enchiladas

Chicken Enchiladas

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INGREDIENTS:

9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 (6-inch) corn tortillas
2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese

INSTRUCTIONS

• Preheat the oven to 350 degrees F.
• Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
• Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
• Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
• Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

Source: foodnetwork.com
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