Chicken In Silky Almond Sauce

   Ingredients

         4 Chicken Breast Pieces (Boneless)

1 Cup Almonds

4-5 Tbspn Butter

1½ Tspn Coriander Powder

1/3rd Tspn Garam Masala

1 Onion (Chopped)

5-6 Garlic Cloves (Chopped)

2 Green Chillies

½ Cup Sweet Corn (Boiled)

½ Cup White Sauce

¼ Cup Tomato Puree

2 Tbsp Tomato Ketchup

½ Green Capsicum (Cut in Cube Shape)

½ Yellow Capsicums (Cut in Cube Shape)

½ Red Capsicum (Cut in Cube Shape)

¼ Tspn  Nutmeg Powder

½ Tspn Black Pepper Powder

Salt to Taste

Chopped Fresh Coriander Leaves to Garnish 

Method

1. Keep the almonds in water for about 15mins. Take out and peel.

2. Heat butter in a pan. Add all the three kinds of capsicum.

3. After capsicum is slightly done, add the onions and garlic and sauté.

4. In a food processor add the almonds, all dry masalas and green chillies and make a paste of it putting little water.

5. Add the chicken to the onions and continue to sauté.

6. When the chicken is lightly coloured, add white sauce and mix.

7. Add the almond paste and mix. Put little water if needed and let it cook till chicken is done.

8. Add the tomato puree and ketchup, mix and Cook for a minute.

9. Add the sweet corn and mix.

10. Add salt and sprinkle nutmeg powder and black pepper powder.

11. Sprinkle little coriander on top before serving.

12. Enjoy with naan or paratha.

Egg Ni Curry

Ingredients

6 Hard Boiled Eggs

6 Tbsp Vegetable Oil/Cooking oil

3 Medium Onions

3 Medium Sized Tomatoes

1 Medium Sized Capsicum

2-3 Green Chillies

2 Tspn Garlic Paste

2 Tspn Ginger Paste

2 Tspn Coriander Powder

1 Tspn Cumin Powder

½ Tspn Turmeric Powder

½ Tspn Red Chilli Powder

Salt to Taste

Chopped Fresh Coriander Leaves to Garnish

2 Potatoes cut in 1” cubes (optional)

Method

1. Heat 3tblspn cooking oil in a deep pan and when hot add 2 cut onions (medium pieces).

2. Fry the onions till golden brown. Turn off the heat.

3. Remove the onions from the pan and put them in the grinder or food processor.

4. Grind the cooked onions, tomatoes and green chillies into a smooth paste. Try not to add water while grinding, if possible.

5. Cut the remaining 1onion and capsicum into small pieces and keep aside.

6. Heat the remaining oil in the same pan and add the cut onion and capsicum. Fry till it is golden brown.

7. Add the paste (onion, tomato and green chilli paste) you made to it and fry for 2-3mins.

8. Add the ginger and garlic pastes, all dry spices. Mix all and fry till the oil separates from the masala.

9. Now add 2 cups of warm water to this masala and bring to a boil on medium flame.

10. If adding potatoes to the curry add them now and cook till half done.

11. Half slit the boiled eggs and add them gently to the gravy.

12. Simmer and cook for 10mins or till the gravy is reduced to about ¾ of the original quantity.

13. Potatoes should be cooked by now.

14. Turn off the flame and garnish with chopped coriander leaves.

15. Serve hot with rice or naan.

Shahi Paneer

Ingredients

200 Gms Paneer

2 Medium Onions

1" Ginger
3-4 Garlic Pieces
2 Green Chillies
1/2 Tsp White Pepper Powder
1 Tsp Red Chilli Powder
3/4 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
3-4 Tbsp Cream
1/4 Cup Dry Fruits (Cashew Nuts, Raisins, Makhane)
1/2 Cup Milk
8-10 Tbsp Vegetable Oil
Salt to Taste

Method

1. Cut paneer into small cubes.

2. Put paneer pieces in water and keep it aside.

3. Heat oil in a kadhai. Saute the dry fruits in one tablespoon of oil.

4. Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.

5. Fry the mixture in the remaining oil until golden brown and oil starts separating.

6. Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.

7. Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.

8. Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.

9. Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.

10. Garnish shahi paneer with cream and dry fruits and coriander leaves.