Paneer Tikka Masala

Ingredients

1 Large Onion (diced)

1 Large Brocolli cut into florets

1 Zucchini (diced)

10-12 Baby a Potatoes (par boiled)

10-12 Cherry Tomotoes

Mixed Bell Peppers (diced)

200 gms Button Mushrooms (halved)

200 gms Baby Corn (thickly sliced)

200 gms Indian Paneer (diced)*

200 gms Thick Yoghurt

1 1/2 inch Ginger

15 cloves of Garlic 

5 Green Chillies 

2 tbl spoons Tandoori Masala

1 tsp Garam Masala

Salt to Taste

Method

Grind ginger, garlic and green chillies to a paste and add to the yoghurt.

Now add tandoori masala and 1 tbl spoon oil and mix well.

Add all the veggies and paneer to this mixture and fold well.

Allow to marinate for at least 2 hours.

Heat oil in a wok, add garam masala and then the entire veggies mixture 

Cook to a thick consistency 

Add salt per taste.

Garnish with freshly chopped coriander

Serve with Naan Bread , Hari Chutney and onion salad rings.

*Paneer can be replaced with diced Chicken Breasts.

Chicken Keema Korma

Ingredients

500 gms Chicken Mince (Keema)*

1 Large Onion (Diced)

1 Large Onion (Finely Chopped)

7-8 Garlic Cloves 

1 inch Ginger (Jullienes)

4-5 Green Chillies

1 Red Pepper (Diced)

1 Yellow Pepper (Diced)

1 green Pepper (Diced)

1 cup Greek Yoghurt

3 Medium Tomatoes (Boiled & Puréed)

1 tbl spoon Tandoori Masala 

1 tbl spoon Olive Oil

50 gms Cashew Nuts 

1 Mace blade OR 1/2 tsp Mace Powder

5 Green Cardamom

1 tsp Garam Masala Powder

1 tbl spoon Coriander Powder

1 tsp Red Chilli Powder

1/2 tsp Turmeric

1 tbl spoon Fenugreek Leaves / Kasoori Methi

5-6 Saffron Strands

1 tbl spoon Ghee / Clarified Butter

Salt to taste

Method

Soak Saffron and Cashews in a cup of warm water and keep aside.

Grind Garlic and green chillies to a paste.

In a bowl mix 2/3rd garlic chilli paste, olive oil, tandoori masala & Greek yoghurt . Add the diced onion, bell peppers and chicken mince, fold well and chill for 1 hour. 

Grind the cashews to a paste using the same saffron water they were soaked in.

Heat oil in a wok on a low flame , crackle green cardamom, add garam masala, coriander  , red chilli & mace powder along with turmeric. Instantly add the  finely chopped onion sand allow to sweat , now add the leftover garlic chilli paste & Ginger Jullienes and sauté. Add the boiled & puréed tomatoes with the fenugreek leaves. Sauté until the you see oil on the sides of the wok. Now add the cashew & saffron paste and fold well. Now add the marinated mince, peppers & onions. Add salt to taste and cook on low flame to a thick (almost dry) consistency. Add Ghee / Clarified Butter and fold well. Garnish with freshly chopped coriander leaves.

Serve with Naan Bread.

Tip 1 : Leftover korma can be refrigerated and used the next day in a panini sandwich with cheese 

*Tip 2 : Chicken Mince can be replaced with soya mince for vegetarian option.

Chicken Schnitzel Wrap

Ingredients

For Chicken Schnitzels

2 Chicken Breasts

1 egg

All purpose flour

Bread Crumbs

Mixed Herbs

Garlic Powder

Paprika

Salt to taste

For the Wrap

2 larger Tortillas

1 cup grated Cheddar

1 Gem Lettuce ( sliced )

1 Onion ( sliced )

Black Olives ( sliced )

Mayonnaise

Chipotle Sauce / BBQ Sauce / Honey Mustard etc. 

Method

For Chicken Schnitzels

Wash & Pat Dry the chicken breast

Put in a ziplock bag and flatten it to a thinner layer with a meat tenderiser and put aside.

Now mix the bread crumbs, herbs, garlic powder, paprika & salt. First fold the flattened chicken breasts in all purpose flour, then dip in the beaten egg and now roll in the bread crumb mixture before pan frying it. Once done slice it into strips and keep aside.

For the wrap, heat the tortilla and layer with lettuce, chicken schnitzels, cheese, onion, olives and mayonnaise / sauces of your own choice. 

Roll and cut into diagonal halves before serving.

Roll the wraps just before serving.