1 heaped cup chopped onions
1 cup chopped tomatoes (adjust if they are sour)
salt as needed
1 tsp pepper corn
¼ tsp. red chili powder
¾ tsp. garam masala powder
1 sprig curry leaves or bay leaf or few mint leaves
½ tsp cumin or shahi jeera
2 to 3 green cardamoms
1 inch cinnamon stick
2 tbsp. oil (if not a low fat diet, increase by another tbsp)
500 grams chicken (with bone or boneless)
1 tsp ginger garlic paste or grated
⅛ tsp turmeric
. wash chicken and drain off the water. marinate with ingredients under marination. Keep it aside until needed.
. Add oil to a hot pan, add cumin, cinnamon, cloves and cardamom and allow them to sizzle.
. Add curry leaves and ginger garlic paste. fry till the raw smell of ginger garlic goes off.
. Add onions and fry till they turn golden.
. Add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
. Add red chili powder, garam masala and coarsely crushed pepper corn.
. Fry everything well till the mixture looses all the moisture.
. Add chicken and fry for about 3 to 4 minutes.
. cover and cook on a low flame till the chicken turns tender. If the chicken doesn’t ooze out enough water to cook, then add little water. cover and cook. If you want to have gravy, switch off the stove.
. If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
. serve hot with rice and rasam.
Ingredients (240 ml cup used)
1½ tbsp. oil
few pepper corn(optional)
one small bay leaf
½ tsp cumin or shahi jeera
small cinammon stick
2 green cardamoms
3 to 4 cloves
¾ cup chopped onions
1 green slit
1½ tsp. ginger garlic paste
one small ripe tomato
¾ tsp meat masala or masala powder (adjust to suit your taste)
½ tsp. red chili powder
8 mint/pudina leaves chopped or 1 sprig curry leaves
250 grams chicken or lamb keema / minced meat
salt as needed
generous pinch of turmeric
few coriander leaves for garnish
optional ingredients for chicken keema recipe
¼ cup Green peas or cashews
⅓ cup cream or coconut milk or 12 cashews nuts (to make gravy)
. Pour oil to a pan and heat it. Add the dry spices and saute till they begin to sizzle.
. Add onions and green chilli. Fry until the onions turn golden.
. Add ginger garlic paste and fry until the raw smell goes off.
. Add chopped tomatoes, fry until softened. If tomatoes are dry, sprinkle very little water.
. Add chili powder and masala powder, mint leaves and fry until the raw smell of tomatoes go off.
. Set the onion tomato mixture to a plate.
. Add back the bay leaf and minced meat, turmeric and salt.
. Cover and cook on a low heat till the qeema is soft cooked in its own moisture. If needed sprinkle little water.
. Add back the onion tomato mixture. Mix everything well.
. Cook covered on a low flame till minced meat and onion tomato mixture blends well. This depends on the quantity of moisture left in the pan. To make dry keema curry, cook tiil all the moisture evaporates.
. To make a gravy version of the chicken keema recipe, pour coconut milk or cashew milk and cook till the curry thickens. To make smooth cashew milk, blend cashew nuts with little water.If using cream, pour the cream in a bowl, add little keema to the cream first. stir it and then add it to the pan. This way it doesn’t curdle.
. Add chopped coriander leaves.Serve with rice or roti, naan
2-3 large skinless, boneless chicken breasts, (about 400g/14oz total weight)
1 tbsp soy sauce
2 tsp sesame oil
groundnut or sunflower oil
for deep frying, plus extra for stir-frying
tempura batter (see below)
1 small red pepper, cored, deseeded and roughly chopped
1 medium carrot, sliced thinly on the diagonal
2 fat garlic clove, chopped
2 tsp finely chopped fresh root ginger
For the sauce
3 tbsp soy sauce
3 tbsp white wine vinegar
3 tbsp sherry
1 tbsp light soft brown sugar
1 tsp cornflour
How to make Sweet & sour chicken
. Cut the chicken into small chunks and mix with the soy sauce and sesame oil.
. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.
. Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but don’t crowd the pan. Fry until crisp and golden – about 2 mins.
. You may need to do this in batches, so reheat the oil each time. As the chunks cook, lift out with tongs/spoon to the paper-lined plate to drain.
. Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic and ginger for about 3 mins.
. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over the chicken and serve.
Rice – 2 cups uncooked (or use 4 cups of cooked leftover rice)
Mixed Vegetables – 1 cup (You can use any vegetables that you have on hand like onion, carrot, french beans, water chestnuts, green peas, cabbage, capsicum, mushrooms, celery, leeks, corn, baby corn etc. The list is endless.)
Meat – 1 cup (I usually use boneless skinless chicken breast cut into thin strips. You can also use turkey, pork, shrimp or a mix of different meat)
Eggs – 2 or 3
Garlic – 1 tbsp (minced)
Ginger – 1 tbsp (minced)
Scallions (Spring Onion) – 1 bunch (6-8 stems)
Soya Sauce – 2 tbsp
Salt – to taste
Freshly Ground Black Pepper – 1 tbsp
Sesame Oil – 2 tbsp (or use Olive Oil)
use ¼ tsp of Ajinomoto – If you are not comfortable using this, just skip it.
. Chop all the vegetables in uniform size and keep it ready. You can either dice it or julienne it. Similarly, chop the meat into uniform sized cubes or strips.
. Fried rice can be made with leftover rice taken straight from the refrigerator for best results. If you do not have left over rice, cook 2 cups of rice with 1 ¾ cups of water and spread it on a tray to cool down. If the rice is hot, it will start breaking while stir frying. You can use basmati rice or any regular rice to make this.
. Break open the eggs in a small bowl. Heat little oil in a wok/kadai/pan and add the eggs. When it begins to get fried, stir-fry with a spoon to scramble it. Remove it and keep it aside.
. Take the diced chicken (or any other meat that you are using) and season with some salt and pepper. Heat little more oil in the same wok and add the meat. Stir fry over medium high heat will the meat is cooked through. Remove and keep it aside. If not, move it to the sides of the pan and make a space in the center.
. Put few more drops of oil in the space created and add the mince garlic and ginger. Stir-fry for a minute. Now add the vegetables and cook for couple of minutes. Usually, I like to add vegetables like beans and carrot first. After a minute, I add the other vegetables and stir-fry for another minute or two.
. Add the soy sauce, salt and the chicken cubes (or ajinomoto). Stir-fry the vegetables and the meat together for another minute. If you use dark soy sauce, it gives a deeper color whereas if you use the light soy sauce, it yields a lighter color. I have used dark soy here.
. Add the cooked and cooled rice. Stir-fry everything together till the sauce coats the rice, the vegetables and the meat are uniformly distributed.
. Finally top with the chopped spring onions and scrambled egg. Serve hot immediately.
Chicken – 500 gms
Onions – 2(finely chopped)
Tomato – 1 1/2 (chopped/pureed)
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Turmeric – ½ tsp
Chilli powder – 2 tsp.
Garam masala powder – 1 tsp
Methi dana (fenugreek seeds) – 1 tsp
Cream – ½ cup
Capsicum – (cubed)
Onion -1 (cubed)
Red chillies -2 whole
Lemon juice – 1 tsp
Coriander leaves – for garnish
Salt – to taste
How to make chicken tawa recipe:
. Take some oil on a tawa/pan. Add methi dana (fenugreek seeds) and fry well.
. Add chopped onion and sauté it.
. Add the tomatoes, ginger- garlic paste, turmeric, chilli powder, garam masala powder and sauté.
. Then add chicken, cream, lemon juice and let the chicken cook.
. After chicken is cooked, add capsicum and/or onion cubes, chopped coriander leaves and whole red chillies. Cook for only 2 minutes.
. Chicken tawa is ready to be served.
Chicken – 1 lb (boneless, skinless)
Onion – 1 (chopped)
Tomato – 3-4 (chopped)
Cashews/Almonds – 5-6
Ginger garlic paste – 2 tsp
Green chilly – 1 (chopped)
Kasoori Methi – 1/2 tsp + 1/2 tsp
Fresh Cream – 1/4 cup
Chilly powder – 1/2 tsp + 1/4tsp
Corriander cumin powder – 1 tsp + 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp
Cumin seeds – 1/2 tsp
Cilantro – for garnish
Butter – 2 tblsp
Salt – to taste
Oil – 2 tblsp
How to make Butter Chicken Recie:
. Wash the chicken and cut it into 1 inch thick cubes.
. Apply little salt, chillipowder, corriander powder, kasoori methi and ginger garlic paste. Shallow fry in little oil and keep it aside. You can also put it in skewers and bake it in the oven.
Tip :- To keep things simple, use 2 tblsp of tandoori chicken masala powder instead of all the individual spices (any brand is fine).
. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.
. When all these are nicely sauteed, remove from stove and let it cool a bit.
. After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.
. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.
. Next add the fried turkey/chicken pieces, with all the dry spices like chilly powder, corriander powder, turmeric powder, kasoori methi, garam masala and salt.
. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.
. Add the heavy cream, mix everything and let it simmer for few minutes.
. Garnish with chopped cilantro or some cream and serve with pulav, naan, roti. It goes well with anything.