Chicken tikka masala

Chicken tikka masala is a dish made of roasted chunks or tikkas of chicken in rich creamy spicy gravy. Some people claim that this was conceived in an Indian restaurant in London. But  there are other claims also. I leave it to Wikipedia. 

I got this recipe from my dear sister long back. She is a great cook. This dish is so yum, I can't stop licking my fingers :). No wonder it is among the most popular dishes in the world.  I have made the curry very mild. So please adjust the spices according to your needs.

Lets take a quick look at the recipe.

Ingredients:

Boneless skinless chicken breasts- 1 pound cut into bite-size pieces

For Marinade:

Red chili powder- 1 tsp, adjust according to your taste buds

Garam masala- 1/2 tsp

Cumin powder- 1/2 tsp

Pepper powder-1/2 tsp

Turmeric powder-1/2 tsp

Yogurt/ curd- 4 tbsp

Lemon juice- 2 tsp

Salt

For masala:

Onion- 1 large, chopped finely

Ginger, finely chopped- 1 tbsp

Garlic, finely chopped- 1 tbsp

Tomato puree- 1 cup

Coriander powder- 11/2 tsp

Red chili powder- 1/2 tsp, adjust spice

Pepper powder-1/4 tsp

Cumin powder-1 tsp

Milk- 1/2 cup

Garam masala- 1/2 tsp

Oil- 4 tsp

Butter- 1 tbsp

Sugar- 1 tsp

Salt- to taste

Heavy cream- 3 tbsp

Chopped cilantro or coriander leaves- to garnish

Method:

Combine ingredients for marinade in a large bowl and add chicken. Mix together and let it marinade for 30 minutes.

In a large pan heat butter and 1 tsp oil. Add marinated chicken and saute over low flame until chicken turn brown. Remove chicken and keep aside.

Heat remaining oil and add ginger and garlic, saute for a minute. Add in chopped onion and saute till onion turns translucent.

Throw in coriander powder, chilli powder, pepper powder, cumin powder. Saute until raw smell of the masalas go off.

Add pureed tomato, sugar and stir well and cook until oil separates.

Add chicken, garam masala and milk and cook on low-medium flame for 15 -20 minutes or until chicken cooked through and gravy thickens.

Add cream and check the seasoning, if needed add more salt, pepper or chili powder.

Remove from the flame and garnish with chopped cilantro.

Serve with rice/ naan/ chapati.

Note: 1) You can bake or grill the chicken in the oven. Skewer the chicken pieces without packing them together and grill or bake them until cooked. Turn them over half-way through the cooking time.

2) You can use water instead of milk, and can add cashew paste also to get a rich flavor. I avoided it since I used cream.

See you all with another yummy recipe!

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Yam lentil/ chena parippu/ zaminkand dal curry

Today I want to share yam lentil curry with you. Yam is rich in nutrients and fiber. It is considered a slimming food. Yam reduces blood pressure and balances our cholesterol level. It is good for women as it helps maintain hormonal balance. It provides relief from pre-menstrual syndrome as it is rich in vitamin B6. Dietitians suggest not to peel off the skin before cooking.

I learned this recipe from my father in law. I am not a die hard fan of yam. Because it causes our hands to itch when we cut its skin off . So mostly I avoid buying yam. But last weekend I got some good chopped yam from the Indian store. So I decided to make this curry and share it with you.

Over to the recipe now:

Ingredients:

Yam, peeled and cubed into bite sizes- 2 cups

Lentil/ Tur dal- 1/2 cup

Shallots-4

Garlic cloves- 4

Tamarind- gooseberry size

Cumin seeds-1/2 tsp

Turmeric powder-1/4 tsp

Red chili powder- 1 tsp

Grated coconut-1/2 cup

Salt- to taste

Mustard seeds-1/2 tsp

Curry leaves- a sprig

Oil- 1 tsp

Method:

Soak tamarind in a cup of water for 10 minutes. Extract the juice and discard the pulp.

Add grated coconut, shallots, garlic and cumin seeds in to blender and grind to a fine paste.

Pressure cook lentil for 4-5 whistles. Mash well and keep aside.

Cook yam in 1 cup water with turmeric, chili powder and salt. Alternatively, you can pressure cook yam and lentil together.

When the yam is half cooked, add tamarind water and cook until yam becomes soft.

Add in the cooked dal, ground paste, enough water and cook until the raw smell of coconut goes and desired consistency is reached. Remove from the flame.

Heat oil in a pan and add mustard seeds. When the mustard seeds splutter, throw in curry leaves. Saute for a second. Remove from the flame and pour it over the curry.

Yam lentil curry is ready. Serve it with rice.

Note: 1)This curry will thicken as it cools. So if it thickens too much, add warm water and boil a bit.

2. Greasing hands with oil before cutting yam will prevent it causing hands to itch.
   
   
3. Cook yam in tamarind water properly, else it will cause our mouth to itch too.

See you all with another delicious recipe!

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Cilantro/ Coriander leaves lemon rice

I love to add cilantro to almost all dishes I make. It could be because I was raised in North India and I love the flavor of cilantro. You may have seen different versions of cilantro lemon rice but mine is very simple and I have used very less oil.
I served this rice with chicken tikka masala, recipe coming later this week.

Ingredients:
White/brown long rice: 2 cups
Juice of 1 lemon
Salt- to taste
Water- 4 cups
A handful of cilantro/ coriander leaves
Oil- 5 tsp

Method:

Boil water in a pot. Add salt, 2 tsp oil and rice and bring to boil over high flame.

Reduce the flame; cover and cook on low flame until rice is cooked. Remove from the flame and keep covered.

Mix chopped cilantro, lemon juice and remaining oil in a deep bowl. Add rice and toss well until rice is mixed.

Serve hot with a side dish of you choice.

Note: If you want you can add whole garam masalas when you cook the rice. I did not used because I wanted to get the real taste of lemon and cilantro.

See you all!

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Kumbalanga pulisseri/ Kumbalanga moru curry/ Ash gourd buttermilk curry

As I promised in my previous post, I am posting Kumbalanga pulissery recipe today.
Kumbalanga pulissery is a common dish in every malayalee household. It is a yet another onam sadya recipe. I am including this recipe in my blog for my non malayalee friends.

My son loves this curry and he eats little more than his routine serving whenever I make it.

Off to the recipe now:

Ingredients:

Ash gourd/ Kumbalanga- 1 cup, peeled and diced into small pieces

Sour Curd/ yogurt- 11/2 cup

Green chilli- 2, slit lengthwise

Turmeric powder-3/4 tsp

Fenugreek powder-1/4 tsp

Grind to a paste:

Shallots-5

Cumin seeds-1/2 tsp

Grated coconut- 1/2 cup

For tempering:

Mustard seeds- 1/2 tsp

Dry red chillis- 2

Curry leaves – 1 sprig

Oil

Method:

Beat the curd, grind everything under “grind to a paste” into a fine paste.

Cook ash gourd, green chilli, curry leaves with turmeric powder, salt and 3/4 cup of water until ash gourd becomes soft. Now add in grounded coconut paste and cook for 3-4 mins stirring occasionally.

Pour beaten curd, sprinkle fenugreek powder, stirring continuously, and heat the curry but don't boil it. Curd will curdle if you boil it. Remove from flame and keep aside.

Heat oil in a pan, add mustard seeds. When they splutter, throw in red chillies and switch of the stove. Pour this into curry and close the lid to let the aroma stays in.

Yummy kumbalanga pulisseri is ready to serve with rice. Enjoy!

I will be back soon with another delicious recipe.

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Soya chunks dry masala

Soya chunks is a substitute for chicken for  vegetarians. Soya is the king of beans and is a good source of calcium, protein, iron, fiber etc which are essential for your kid's healthy growth. This dish is very spicy  but I have made it very mild so that my little son can enjoy it.

Ingredients

Soya chunks- 1cup

Onion-1 big, thinly sliced

Tomato-1, finely choped

Coriander powder-11/2 tsp

Chili powder-1 tsp

Ginger-1 tsp, finely chopped

Garlic- 1tsp finely chopped

Green chilli- 1, thinly slit

Turmeric powder-1/4 tsp

Lemon juice- 1 tsp

Cumin powder- 1/2 tsp

Garam masala- 1/2 tsp

Pepper powder-1/2 tsp

Curry leaves- 1 sprig

Oil

Salt to taste

Method:

Boil water in a pot and add soya chunks, cook for 5 mins. Drain them and wash in cold water. Squeeze out thoroughly. Repeat washing in cold water and squeezing for 2 more times. Squeeze out all water.

Marinate soya chunks with  chili powder, turmeric powder, a little garam masala and salt.

Heat 1 tsp oil in a pan and shallow fry marinated soya chunks for 5 mins or until it starts to roast. Take the soya out of the pan and keep aside . Use less oil to saute soya since it absorbs all the oil.

Add 2 tsp oil in the same pan and saute ginger and garlic for 2-3 mins on low flame. Now add onion, curry leaves and green chilli and saute till onion turns translucent. 

Add coriander powder, pepper powder and saute till raw smell goes and oil separates.

Add in tomato, stir well and cook until tomatoes are soft and mushy. Check the salt and add more if needed.

Now add fried soya chunks and stir fry for 4-5 mins. If the masala is too dry , add 3-4 tbsp water and fry till all the water gets evaporated.

Sprinkle garam masala, cumin powder, lemon juice. Mix well and stir fry for another minute. Remove from the stove. Let it sit for 10 mins to absorb all favors.

Note: 1) If you want you can add roasted coconut slices on it .

2) If you want semi gravy form, add 1 cup water and cook until desired consistency in reached. Garnish with coriander leaves.

Serve hot with chapatis/ rice.

See you all with another yummy recipe.

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Pineapple chicken fried rice

Whenever we I dine out in a Chinese or Thai restaurant, I admit I drool over fried rice and so should you. I used to wonder how those guys  make it perfectly. I tried making several times but always ended up with a mushy greasy fried rice( name it Deepa's special Mushed Fried rice :)) until one of my friends shared the secret behind the awesome fried rice. Since then there is no looking back. I have mastered it and now I want to pass it on to you guys
.

The key points to  make a restaurant style perfect  fried rice are:

1) Heat- maintain a medium-high heat throughout  with out getting the ingredients burnt.
2) Always try to use left over or overnight rice. If you are using fresh cooked rice , spread it in a plate and keep in the fridge to cool off. But don't use ice cold rice, always bring it to room temperature. Else it will cool down the pan  and rice will get greasy and mushy.

3) Use a large wok/kadai to toss to avoid overflowing and overcrowding of the ingredients.

Fried rice is a great way to use left over vegetables in your fridge. So whatever vegetables you have(peas, bell peppers, beans, carrots, green onion..), grab them and get ready to cook.

Ingredients:

2 boneless skinless chicken breasts, cut into bite sizes

1 large egg or 2 medium eggs

1 cup chopped pineapple

1 medium onion, diced
1 green onion choped

4 cloves garlic, minced

2 cups cooked long grain rice- white/ brown

2 tablespoons soy sauce

3 tablespoons vegetable oil
1 tsp red chili flakes

Pepper

Salt to taste

Cilantro/corainder leaves- to garnish

If you want you can add carrots, bell peppers, peas ....

Method:

Marinate the chicken with 1 tsp oil, salt and pepper. Beat the egg lightly with a pinch of salt.

Heat a pan over medium-high flame. Add little oil, pour in the beaten egg and make scrambled eggs. Remove egg from the pan and clean the bottom of pan with a paper towel.

Add 1 tablespoon oil. Add chicken and cook, stirring, until the chicken is cooked thoroughly. Now add remaining oil, add onions, chili and garlic and saute for 3 minutes. Remove and keep aside. 

Add rice, and fry evenly, else rice will get mushy. Once the rice starts to pop up, add back chicken, garlic, onion, pineapple, scrambled egg, drizzle soy sauce and pepper. Stir fry gently to combine. Check for salt and pepper , add more if needed. Remove from flame and garnish with cilantro.

Enjoy hot yummy fried rice with some side dishes or eat as it is. 

See you all!

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