Hyderabadi Keema

Serves 5| Prep Time:5 Mins |Cook Time:20 Mins|
Difficulty Level: Medium

Ingredients:

• 500 grams chicken or mutton(As your wish) mince
• 1/2 cup yogurt
• Salt to taste
• 1 tsp turmeric powder
• 1 tbs garlic paste
• 2 tbs oil
• 1 tbs cumin seeds
• 2-3 green cardamoms
• 1 black cardamom(optional)
• 3-4 Cloves
• 1 inch stick cinnamon
• 5-6 black peppercorns
• 3 medium onions, chopped
• 1 inch ginger, chopped
• 2-3 green chillies, chopped
• 1 tbs red chilli powder
• 1 tbs coriander powder
• 1 large tomato, chopped
• 1 egg, boiled
• 2 tbs chopped fresh coriander leaves

Method:

Mix 500 grams chicken or mutton(As your wish) mince, 1/2 cup yogurt, salt,
1 tsp turmeric powder and 1 tbs garlic paste. set aside for at least an hour.

Heat 2 tbs oil in a kadai. Add 1 tbs cumin seeds and when the seeds change
colour, add 1 black cardamom, 3-4 cloves, 2-3 green cardamoms,1 inch cinnamon
and 5-6 black peppercorns and 3 medium onions. saute till golden.

Add 1 inch chopped ginger, green chillies, 1 tbs red chilli powder and 1 tbs
coriander powder. Mix well and saute for a minute and add 1 large chopped tomato.
Saute till fat leaves the masala and the tomatoes are nice and pulpy.

Add marinated chicken or mutton(As your wish) mince. Cook on medium heat for 5-7
minutes or till mince is done.

Garnish with boiled egg cut into quarters and coriander leaves. Serve hot.

Butter Chicken

Serves 4| Prep Time: 60 Mins |
Cook Time: 45 Mins
Difficulty Level: Moderate

Ingredients:

First marination:

• 450 grams to ½ kg boneless chicken 
• ¾ tbsp. lemon juice
• ¼ tsp. Salt
• ½ tsp. Red chili powder

Second marination:

• ¾ tsp. kasuri methi
• ⅛ tsp. turmeric
• ½ tsp. garam masala powder
• ¾ tbsp. oil
• 1 tbsp. ginger garlic paste
• ½ cup thick curd

Makhani masala (gravy):

• 2 tablespoons butter
• 1 tsp. ginger garlic paste
• One thin 2 inch cinnamon stick
• 2 green cardamoms
• 2 cloves
• 1 to 2 green chilies slit
• 4 large tomatoes (pureed in the blender and filtered to remove skin and seeds)
• 1 tsp red chili powder
• 8 cashew nuts or blanched soaked almonds 
• ½ tsp. garam masala powder
• ½ tbsp. kasuri methi
• ¼ tbsp. sugar
• 80 to 100 ml chilled cream
• Coriander leaves for garnishing

Method:

Wash chicken under running water and pat dry. First Marinate chicken with lemon juice, chili powder and salt for 20 minutes
After 20 minutes Second Marinate chicken with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours or overnight.
Grill the chicken in an oven or Stove top . For stove top method, Add one tsp. butter and add the chicken and fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till the chicken is cooked. Transfer this to a plate and set aside.
Heat a pan with butter, add dry spices and fry for a min or two. Add ginger garlic paste, green chilies and fry till it turns fragrant.
To the pan, add the tomato puree, red chili powder and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan
Pour 1 cup water and add methi powder, almond paste or almond milk. Adjust the water to suit your desired consistency
Bring the mix to a boil and simmer for 3 to 5 minutes. Add kasuri methi and garam masala now, or add at a later step for the best aroma
Add chicken and simmer for about 5 to 7 minutes till the chicken becomes soft and tender.
Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
Garnish Butter Chicken with coriander leaves and extra cream if desired

Chicken Thighs in Tomato-Ginger Sauce

Serves:4
Difficulty Level: Medium

INGREDIENTS:

• 8 small, boneless, skinless chicken thighs (about 1-1/2 lb.)
• salt and freshly ground black pepper
• 1-1/2 Tbs. canola or vegetable oil; more as needed
• 1 medium yellow onion, finely diced
• 2 large cloves garlic, minced
• 2 Tbs. minced fresh ginger (1-inch piece)
• 1 tsp. garam masala
• 1/4 tsp. ground cinnamon
• 1/4 tsp. cayenne(Red Chilli powder)
• 2 15-oz. roasted crushed tomatoes
• 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces
• 1/4 cup coarsely chopped fresh cilantro
• Orange juice(optional)

Method:

Pat the chicken thighs dry and season with 1-1/2 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a Pan over medium-high heat until shimmering hot. Brown half of the chicken, flipping once, 5 to 6 minutes total. Transfer the chicken to a plate. Repeat with the remaining chicken, adding more oil if the pan looks dry.

Reduce the heat to medium. Add the onion and a pinch of salt, and cook, stirring frequently with a wooden spoon, until golden-brown on the edges, 3 to 5 minutes. Add the garlic, ginger, garam masala, cinnamon, and cayenne (Red Chilli Powder) and stir constantly for about 30 seconds.

Stir in the tomatoes, increase the heat to medium high, and simmer vigorously until slightly reduced, about 3 minutes. Add the chicken and any accumulated juice or Orange juice. Spoon the sauce over the chicken, reduce the heat, and simmer until just cooked through, 5 to 7 minutes.

Transfer the chicken to plates. Stir the butter into the sauce until incorporated and season to taste with salt. Spoon the sauce over the chicken, garnish with the cilantro, and serve.

Spicy Cauliflower Curry

Serves:4 |Preparation time: 40 minutes|
Difficulty Level: Easy

INGREDIENTS:

• 3 Tbs. ghee, clarified butter, or vegetable oil
• 2 red bell peppers, cut into large dice
• 1 large onion, cut into large dice
• 1 Red chilli if desired, and finely chopped
• 1 2-inch piece fresh ginger, finely chopped
• 1 Tbs. curry powder
• 2 tsp. cumin seeds
• 1/2 tsp. black mustard seeds
• 1 2-inch piece cinnamon stick
• salt to taste
• 3 diced tomatoes
• 1/2 cup lower-salt vegetable or chicken broth
• 3 Tbs. raisins
• 3 medium cloves garlic, smashed and peeled
• 1 13-1/2 -oz. can coconut milk
• 2 tsp. fresh lemon juice; more to taste
• 1 medium head cauliflower (about 2 lb.), cut into 2-inch pices
• 1/2 cup plain yogurt
• 1/4 cup roasted cashews, coarsely chopped
• 2 Tbs. coarsely chopped fresh cilantro

Method:

Heat the ghee in an 11- to 12-inch straight-sided saute pan over medium-high heat until shimmering hot. Add the peppers, onion, Red Chilli, ginger, spices, and 1 tsp. salt. Cook, stirring, until the vegetables begin to brown around the edges, about 5 minutes.

Add the tomatoes and their juice, broth, raisins, and garlic and cook over medium heat, adjusting the heat as needed, until thickened, about 10 minutes.

Stir in the coconut milk and lemon juice, turn the heat down to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.

Add the cauliflower, cover, and cook, stirring occasionally, until just tender, 10 to 15 minutes.

Remove the cinnamon stick. Season to taste with salt and more lemon juice. Serve garnished with the yogurt, cashews, and cilantro.

Palak Paneer

Serves 6| Prep Time:15 Mins |
Cook Time:45 Mina| Difficulty level: Easy

INGREDIENTS

• 2 (5 ounce)bags Baby Spinach
• 1 large onion
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1⁄2 teaspoon chopped garlic
• 1⁄2 cup chopped tomato
• 3 tablespoons plain yogurt
• 1 tablespoon coriander powder
• 1⁄2 teaspoon garam masala
• 1⁄2 teaspoon chili flakes
• 1⁄2 teaspoon salt
• 200 gram paneer, cut into cubes
• 1⁄4 cup heavy cream

Method:

Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
Then add garlic and chopped tomatoes, and reduce heat.
Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
Add coriander, garam masala, chili flakes, and salt, mixing well.
Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
Remove from heat.
Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
Slowly stir in heavy cream, and heat through on low heat.
Add paneer cubes.
Serve.

Tawa Pulao

Serves: 2 servings| Preparation Time: 10 minutes|

Cooking Time: 15 minutes|
Difficulty Level: Easy

Ingredients:

• 2 tbsp butter
• 2 onions (cut lengthwise)
• 1.5 tbsp ginger garlic paste
• 1.5 green bell pepper
• 4 tomatoes (finely chopped)
• Coriander leaves (chopped)
• 2 tbsp garam masala
• Salt
• 2 green chillies (finely chopped)
• 1 tbsp water
• 1 cup boiled green peas
• 2 boiled potatoes (diced)
• 3 cups boiled rice

Method:

 Melt butter in a heated tava or pan and add the onions.

 Let the onions fry till its translucent and not brown.

 Add ginger garlic paste and cook it

 Add capsicum to it and saute them a bit

 Add the tomatoes, coriander, garam masala, salt, green chillies, mix everything well and cook it till the

 tomatoes are absolutely soft

 Add water and again mix well everything

 Add green peas, potatoes and mix everything well

 Add rice, coriander leaves, salt to the mixture and mix everything well and its ready to served hot.