Chicken Makhani Korma

Ingredients

•	Chicken on the bone	6-7 pieces
•	Lotus seeds,fried	1/2 cup
•	Olive oil	1/4 cup
•	Ghee	2 tablespoons
•	Salt	to taste
•	Ginger-garlic paste	4 teaspoons
•	Coriander powder	2 teaspoons
•	Red chilli powder	1 teaspoon
•	Cumin powder	1 teaspoon
•	Garam masala powder	1 teaspoon
•	Cashewnut paste	1/2 cup
•	Fried onion paste	1/2 cup
•	Yogurt	1/2 cup
•	Screw pine (kewda) water	1/4 teaspoon
•	Charoli/chironji	a few for garnish
•	Cashewnuts	a few for garnish
•	Makhane	for garnish

Method
Heat olive oil and ghee in a deep non stick pan, add chicken and sauté for 3-4 minutes. Add salt, ginger-garlic paste, coriander powder, red chilli powder, cumin powder, garam masala powder, cashewnut paste and fried onion paste and mix well. Saute till fragrant.

Add yogurt, 2 cups water and mix well. Reduce heat, cover and cook till chicken is almost done. Add fried makhane and mix. Add screw pine water and mix well. Cover and cook till done.

Transfer into serving dish, garnish with charoli, cashewnuts and makhane and serve hot.

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Koyla Butter Chicken

Ingredients

•	Coal,dried	1 piece
•	Butter	100 grams + 2 tablespoons
•	Boneless chicken breasts curry cut	1/2 kilogram
•	Red chilli powder	2 teaspoons
•	Garlic paste	1 tablespoon + 1 teaspoon
•	Ginger paste	2 teaspoons
•	Lemon juice	3 teaspoons
•	Salt	to taste
•	Black peppercorns	8-10
•	Cloves	5-6
•	Cinnamon	3 inch sticks
•	Bay leaves	2
•	Almonds,peeled	20 grams
•	Hung yogurt	3/4 cup
•	Green cardamom powder	1 teaspoon
•	Roasted cumin powder	2 tablespoons
•	Turmeric powder	1 teaspoon
•	Tomatoes,chopped	1 kilogram
•	Onions,roughly chopped	1/2 kilogram
•	Garlic cloves	10
•	Cashewnuts	50 grams
•	Dried fenugreek leaves (kasoori methi)	1 tablespoon
•	Honey	2 tablespoons
•	Ginger	20 grams
•	Kashmiri red chilli powder	2 teaspoons
•	Coriander powder	3 tablespoons
•	Milk	500 millilitre
•	Oil	2 tablespoons
•	Garlic,finely chopped	50 grams
•	Red chilli powder	2 teaspoons
•	Dried fenugreek leaves (kasoori methi),roasted	1 tablespoon
•	Full cream	3 tablespoons + 1 teaspoon

Method
Marinate chicken with red chilli powder, garlic paste, ginger paste, lemon juice and salt. Mix well and set aside for an hour. Dry roast half the peppercorns, half the cloves, 1 inch cinnamon, 1 bay leaf and almonds till fragrant. Cool and grind into a fine powder.

Add the ground powder to yogurt alongwith cardamom powder, cumin powder and ½ teaspoon turmeric powder. Mix well. Add yogurt mixture to chicken and mix well. Set aside for another hour.

Place tomatoes, onions, garlic cloves, cashew nuts, kasuri methi, honey, 1 inch ginger, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon turmeric powder, salt, coriander powder, 100 grams butter in a pressure cooker.

Take a piece of muslin cloth and place on a worktop. Place remaining bay leaf, remaining cloves, remaining peppercorns and remaining cinnamon on it and seal to make a bundle (potli).

Add potli, 200 ml milk and 100 ml water in the cooker. Cover and pressure cook for 25-30 minutes. After 1 whistle, reduce heat and cook further. Remove from heat and rest for ½ an hour.

Discard potli and puree the cooked ingredients into a smooth gravy. Transfer into a deep non-stick pan.
Heat 1 tablespoon oil in another non-stick pan. Add marinated chicken and cook turning sides for 2-3 minutes or till lightly browned.

Add the chicken to the gravy, place the pan on heat and mix well.Add remaining milk, stir to mix and bring to a boil. Cover and simmer for 10-12 minutes. Switch off heat.
Heat coal piece on direct heat for 10-12 minutes.

Heat 1 tablespoon butter and remaining oil in another non-stick pan. Add chopped garlic and sauté till lightly browned.Add remaining Kashmiri red chilli powder, mix well and cook for ½ a minute.

Add some cooked gravy in the pan and mix well. Transfer this back to the rest of the gravy, mix well and cook for another 5-10 minutes.

Place a steel bowl in the pan with the chicken gravy. Put the heated coal piece in the bowl and add 1 tablespoon butter on it. Cover immediately and set aside for 5 minutes or till the smoky flavour gets infused into the gravy. Remove the cover and strain the coal butter into the gravy. Mix well.

Serve immediately garnished wi

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Andhra Fish Curry

ingredients

•	Surmai (king fish)	6-8
•	Lemon juice	2 tablespoons
•	Ginger-garlic paste	2 tablespoons
•	Red chilli powder	1 1/2 teaspoons
•	Turmeric powder	3/4 teaspoon
•	Salt	to taste
•	Olive oil	3 tablespoons
•	Asafoetida	1/4 teaspoon
•	Split black gram skinless (dhuli urad dal)	1 teaspoon
•	Dried red chillies,broken	4-5
•	Cloves	5-6
•	Cinnamon	1 inch piece
•	Green cardamoms	4-5
•	Black peppercorns	1 teaspoon
•	Curry leaves	30-40
•	Green chillies,slit	5-6
•	Onions,sliced	2 medium
•	Tomato puree	2 cups
•	Tamarind paste	1 tablespoon

Method
Place the fish slices in a bowl, add lemon juice, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, ½ tsp turmeric powder and salt and mix well. Set it aside for 10-15 minutes to marinate.

Heat 1 tbsp olive oil in a non stick pan, add asafoetida, split black gram, split Bengal gram, dried red chillies, cloves, cinnamon, cardamoms, black peppercorns and 20-25 curry leaves and sauté till fragrant.

Cool and transfer into a grinder jar and grind into a powder.
Heat remaining olive oil in another non stick pan, add 10-15 curry leaves, green chillies and onions and sauté till onions turn golden.

Add 1 tbsp ginger-garlic paste, 3 tbsps of the freshly ground masala powder, ¼ tsp turmeric powder, ½ tsp red chilli powder, tomato puree and mix well. Saute for 3-4 minutes

Add salt, tamarind paste, 3 cups water and mix well. Add the fish slices, 2 tbsps of the freshly ground masala powder and mix well. Cover and cook 5-6 minutes on low heat. Serve hot with steamed rice

Baked Drumsticks

Ingredients

•	Chicken drumsticks	8
•	Garlic paste	1 tablespoon
•	Red chilli paste	2 teaspoons
•	Cumin powder	2 teaspoons
•	Coriander powder	4 teaspoons
•	Salt	to taste
•	Chaat masala	1 teaspoon
•	Cinnamon powder	a pinch
•	Oil	4 teaspoons

Method
Preheat the oven to 180°C. Prick chicken drumsticks with a fork and put into a bowl. Add garlic paste, red chilli paste, cumin powder, coriander powder, salt, chaat masala, cinnamon powder and two teaspoons oil and mix well. Keep the bowl in the refrigerator to marinate four to five hours.

Heat the remaining oil in a non-stick grill pan. Add the marinated chicken drumsticks and sear on high heat for four to five minutes.

Remove from heat and wrap the chicken drumsticks in an aluminum foil and place in the preheated oven. Bake for twenty to twenty-five minutes or till the chicken is fully cooked. Serve hot. 

Bhindi Gosht

ingredients

•	Ladyfingers (bhindi) sliced diagonally and deep-fried	250 grams
•	Mutton,cut into 1 inch pieces on the bone	750 grams
•	Oil	3 tablespoons
•	Oil	3 tablespoons
•	Cloves	6-8
•	Black peppercorns	6-8
•	Black cardamoms	2
•	Browned onion paste	1 cup
•	Ginger-garlic paste	2 tablespoons
•	Turmeric powder	1/4 teaspoon
•	Red chilli powder	2 teaspoons
•	Coriander powder	3 teaspoons
•	Salt	to taste
•	Green chillies,slit	2-3
•	Garam masala powder	1 teaspoon
•	Lemon juice	1 tablespoon
•	Fresh coriander leaves,chopped	1 cup

Method
Heat oil in a pressure cooker, add cloves, black peppercorns, black cardamoms and sauté for a minute. Add browned onion paste and sauté for one minute. Add mutton pieces and sauté for five minutes. Add ginger- garlic paste and sauté for two minutes.

Add turmeric powder, red chilli powder, coriander powder and salt and sauté for two minutes or till the oil separates. Add green chillies and three to four cups of water, cover and cook till five to six whistles are given out.

Open the cooker when the pressure reduces completely. Add garam masala powder and mix well. Add fried ladyfingers and mix well. Add lemon juice and mix well. Garnish with coriander leaves and serve hot.

Bihari Kabab

Ingredients

•	Boneless chicken breasts,cut into cubes	400 grams
•	Browned onion paste	3 tablespoons
•	Hung yogurt	1/2 cup
•	Garlic paste	2 tablespoons
•	Ginger paste	1 tablespoon
•	Cumin powder	2 teaspoons
•	Coriander powder	2 teaspoons
•	Crushed black peppercorns	1 teaspoon
•	Red chilli powder	1/2 teaspoon
•	Star anise,powder	1/2 teaspoon
•	Mace powder	1/2 teaspoon
•	Salt	to taste
•	Oil	2 tablespoons
•	Satay sticks	4-5

Method
Mix onion paste, yogurt, garlic paste, ginger paste, cumin powder, coriander powder, crushed peppercorns, red chilli powder, star anise powder, mace powder, salt in a bowl. Add the chicken cubes and mix well. Keep the chicken in the refrigerator to marinate for one hour.

String the marinated chicken cubes onto satay sticks. Heat oil on a non-stick grill pan. Place the satay sticks on it and cook, rotating the satay stick, till the chicken is evenly cooked on all around.

Serve immediately with green chutney.

Lemon Grass Chicken

Ingredients

•	Lemongrass paste	3 tablespoons
•	Chicken,Cut into 12 pieces on the bone	750 grams
•	Almonds	30
•	Melon seeds (magaz)	3 tablespoons
•	Garlic paste	1/2 teaspoon
•	Ginger paste	1/2 teaspoon
•	Yogurt	1 cup
•	Salt	to taste
•	Ghee	1/4 cup
•	Onions,chopped	3 medium
•	Green chillies,crushed	2-3
•	Khoya/mawa,grated	1/2 cup
•	Fresh cream	4 tablespoons
•	Crushed black peppercorns	1 teaspoon

Method
Blanch the almonds; peel and grind twenty almonds to a fine paste. Soak the melon seeds in half a cup of warm water. Drain and grind seeds to a fine paste.

Combine chicken, lemon grass paste, garlic paste, ginger paste, yogurt and salt in a bowl.Heat ghee in a non-stick pan, add onion and sauté till translucent. Add green chillies and khoya and sauté for a few minutes.

Add melon seed paste and almond paste and continue to sauté. Add marinated chicken and sauté for a few minutes. Lower heat, add one cup of water and simmer till almost done.

Cover and cook on low heat for ten minutes. Stir in fresh cream and crushed black peppercorns. To serve, arrange the chicken pieces on a serving plate and pour the gravy over.

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