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 in Yoghurt Gravy

Ingredients

600gms chicken(with bones)

Lemon juice (1)

2 larger onions sliced

1 inch  ginger

5 medium sized garlic cloves

3 green chillies

2 cups yoghurt 

2 tsp Garam Masala

2 tsp Tandoori Masala

2 tsp Coriander Powder

2 tsp Red Chilli Powder

2  tsp Kasoori Methi ( Fenugreek Leaves)

4 Green Cardamom

1 large Bay Leaf

50 gms Butter

Salt to taste

Freshly chopped coriander leaves for garnish

Method

Wash the chicken and pat dry.

Marinate in lemon juice, 1 tsp chilli powder and a pinch of salt for half an hour.

Grind ginger, garlic and green chillies to a paste

Add 2 tsp tandoori masala , half of ginger garlic and chilli paste 1 tbl sp oil and marinate for 2 hrs.

Heat 1 tbl spn oil and add butter

Crackle green cardamom and bay leaf and add 1 tsp garam masala

Add the sliced onions and allow to sweat.

Add the remaining ginger garlic chilli paste , garam masala, coriander powder, chilli powder and kasoori methi

Allow the onions to turn golden brown

Add the marinated chicken and allow to cook on medium heat until tender 

Add salt and cook on high flame to a slightly thick consistency

Garnish with freshly chopped coriander leaves

Serve with Steamed Rice or Naan Bread.