Hare Dhaniye Wala Murg (Cilantro Chicken)

Chicken cooked in sauce of fried onions and tomato with lots of fresh green Cilantro (coriander leaves).

Ingredients:

• 5 skinless boneless chicken thighs, each cut into 6 pieces, washed, dried

For the Marinade:

• 1tbsp vegetable oil
• 1 tsp chicken Tandoori Masala (available in Indian Grocery Stores)
• 1 tbsp lemon juice
• ¼ cup plain yogurt
• Salt to taste

For the Gravy:

• 3 tbsp vegetable oil
• ½ tsp cumin seeds
• 2 medium onions thinly sliced
• 1 tsp garlic grated
• 1 tsp ginger grated
• ½ cup diced tomatoes
• 2 green chilies chopped finely
• 1 tbsp ground coriander seeds
• ½ tsp ground cumin seeds
• ½ tsp red chili powder/cayenne
• ½ tsp turmeric powder
• ½ tsp garam masala powder
• Salt to taste
• 1 cup packed fresh coriander leaves and upper tender stems - chopped, washed and drained

Method:

• In a mixing bowl mix all ingredients of marinade well. Now toss in the chicken and coat well. Refrigerate for at least 1 hour.
• To cook, warm oil in a non stick skillet over medium to high heat and add the cumin seeds. After a few seconds, add the onions. Sauté for about 4-5 minutes, until onions are golden. Add grated ginger, grated garlic, green chilies chopped, diced tomatoes and all dry spices (without garam masala powder) and salt; cook on low heat for 5-6 minutes or until the oil separates from the gravy.
• Stir in the chicken and its marinade. Cover, and cook at medium low for 30 minutes or until chicken is tender, stirring occasionally. Add little water if required.
• Fold in the chopped coriander leaves and garam masala powder. Simmer for 2-3 minutes.
• Serve hot with Boiled Rice or Roti, Sabji and Raita of your choice.

Do You Know?

Cilantro or Coriander not only has two common names, but two entirely different identities and uses. Cilantro (leaves), Coriandrum sativum, describes the first or vegetative stage of the plant's life cycle and coriander (seeds) represents the reproductive stage.

Cilantro is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices.

The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. It is rich in vitamin C.

Shahi Chicken Korma

Chicken is cooked in a rich sauce of onions, yogurt and nuts.

It could be served with Baghara Chaawal (Fried Rice) or Stir fried Indian Flatbread and a vegetable.

Ingredients:

• 2 pounds chicken cut into 2 inch pieces washed and drained
• 2 cups plain yogurt
• 10 raw almond powdered
• ¼ cup heavy cream

Onion Masala:

• ¼ cup vegetable oil
• 1 tsp cumin seeds
• 1 cup finely chopped onions
• 3-4 garlic cloves
• 1 inch ginger

Nuts Mix:

• ¼ cup raw cashew
• 1 tbsp white poppy seeds
• 1 tbsp desiccated unsweetened coconut
• 1 tbsp whole fennel seeds
• 1 bay leaf
• ¼ tsp carom seeds

Dry Spice Powder:

• 1 tsp ground coriander seeds
• ½ tsp ground cumin seeds
• 1 tsp garam masala powder
• Salt to taste
• 1 tsp red chili powder (or paprika)
• Pinch of saffron

Whole Garam Masala:

• 1 whole brown cardamom
• 2-3 cloves
• 1 inch cinnamon stick

Method:

• Prepare yogurt: Line a fine mesh sieve with two layers of cheese cloth and place over a bowl. Pour in the yogurt, cover, and refrigerate overnight.
• Prepare marinade:
• Onion Masala: Warm the oil in a non stick skillet over medium high heat and add the cumin seeds, then after few seconds, the chopped onions, garlic, and ginger. Sauté for about 5 minutes until the onions are lightly brown. Lift them out of the oil, leaving as much oil behind as possible, and put them in a food processor or a blender.
• Nuts Mix: Warm a small frying pan over medium heat and add the cashews, Poppy seeds, coconut, fennel seeds, bay leaf and carom seeds. Toast for a few minutes until they change color and smell roasted. Transfer to a clean spice grinder and powder finely. Add this powder to the food processor
• Yogurt: Scrap the strained thickened yogurt into the food processor as well.
• Dry Spice Powder: Add the ground coriander, ground cumin, garam masala powder, salt, saffron and red pepper powder (paprika), to the food processor.
• Mince well all the ingredients, and then transfer to a large mixing bowl.
• Marinate Chicken:
• Put cubed chicken in the mixing bowl and coat well.
• Marinate for 2-3 hours in the refrigerator.
• Cook Chicken: Warm left over oil in the nonstick skillet over medium high heat.
• Add the whole cardamom, clove, and cinnamon.
• Pour in the chicken pieces without its marinade and stir fry continuously for 10 minutes. By this time the moisture should have evaporated and the oil should be floating on the top.
• Stir in marinade, reduce the heat to low and cook for 10-12 minutes. Boil off the excess liquid if any. The sauce should be very thick at the end of the cooking time.
• Cool for 5 minutes. Powder the almonds in a clean coffee grinder and mix them into the chicken curry along with the heavy cream.
• Garnish with chopped fresh coriander leaves.
• Serve with Baghara Chaawal (fried rice) or crispy Ande Ka Parantha and Baghara Baingan or any other green vegetable.

Do You Know?

Mughlai cuisine is a style of cookery developed in the Indian Subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi, Kashmir, and Lucknow in Uttar Pradesh.

The cuisine is strongly influenced by Persian and Turkish cuisines of Central Asia. The food served in the vast majority of Indian restaurants in the Western hemisphere draws inspiration from Mughlai cuisine.

Murg Methi Malai

This is a wonderfully simple dish; the delicious gravy is made from yogurt, cream, fried onions and fragrant Kasuri Methi (dried Fenugreek leaves).

Ingredients:

• 1 pound Chicken boneless
• 1 Bay leaf
• ¼ cup fried Onions
• ½ cup Yogurt
• 1 tbsp Ginger Garlic paste
• 1 tsp Chicken Tandoori Masala (available in Indian Grocery Store)
• 1 tsp Maida (All Purpose Flour)
• ½ tsp Black Pepper powder
• 1 tbsp Lemon juice
• 1 tbsp Kasuri Methi
• 2 tbsp Malai (or heavy cream)
• ½ cup Milk
• 3 tbsp Cooking oil
• Salt to taste
• 1 boiled Egg to garnish
• 1 tbsp Butter

Method:

• Cut the chicken into serving pieces.
• In a bowl mix yogurt, ginger garlic paste, black pepper powder, lemon juice, 1 tbsp oil and ½ tsp salt. Marinate the chicken in this yogurt mix for at least an hour.
• Heat 2 tbsp of oil in a large, wide pan or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, stir in only chicken pieces, without its marinade, and sear it for 3-4 minutes. Add marinade, chicken tandoori masala, crushed fried onions, crushed Kasuri Methi and maida, and cook for 5-6 minutes.
• Add ½ cup milk. Cover and simmer on low heat until the chicken is fork tender.
• Add dried crushed fenugreek leaves, and simmer on low heat for another 3-4 minutes or until the oil separates from the gravy. Taste and adjust the salt in gravy.
• Now churn the malai and add to the curry. Mix it well.
• Garnish with fried onions, butter and boiled egg.
• Serve with Roti or hot white Rice.

Do You Know?

How to Handle Fresh Chicken Safely: Fresh Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Make the grocery your last stop before going home. At home, immediately place chicken in a refrigerator that maintains 40 °F. Use it within 1 or 2 days, or freeze it at 0 °F. If kept frozen continuously, it will be safe indefinitely.

Chicken with Capsicum

Chicken cooked with capsicum/green bell pepper makes an excellent dish, can be served as a side dish with Roti (Indian flat bread) and a dish with gravy.

Ingredients:

• 1 pound chicken boneless cut into thin long pieces
• 1 large sized green bell pepper / capsicum chopped into thin long pieces
• 1 large onion sliced thinly
• ½ tsp ajwain (carom seeds)
• Salt to taste
• 3 tbsp cooking oil

For Marination:

• 1 tbsp ginger garlic paste
• 1 tsp chicken tandoori masala (available at Indian Grocery Stores)
• 1 tbsp oil
• 1 tsp lemon juice
• ½ tsp salt
• 1 tbsp maida (white Flour)

Method:

• Marinate the chicken for about an hour.
• Heat the oil in a large, wide pan or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, add carom seeds and onion; fry a little.
• Stir in chicken pieces without marinade, and sear for 5-6 minutes. Now add marinade and cook for another 5-6 minutes.
• Cover and simmer on low heat until the chicken is fork tender.
• Add sliced capsicum and cook uncovered on medium heat, for another 1-2 minutes or until the oil separates from the gravy and capsicum is just done. This dish should have almost no gravy, just a coating sauce. If it is too dry, add 1/4 cup of water and mix well.
• Turn off the heat and spoon the Chicken Capsicum onto a serving platter.
• Sprinkle the lemon juice and garnish with fried onions.
• Serve with Roti or Paratha as a side dish.

Do You Know?

Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process.

Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant.

Chicken in Fried Onion Sauce

Fried onions give it a color and flavor which makes it special dish.

Ingredients:

• 2 lb chicken
• 2 medium onions chopped
• 2 medium onions sliced thinly
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp coriander powder
• ½ tsp cumin powder
• 1 tsp red chili powder
• ½ tsp turmeric
• 2 medium tomatoes finely chopped
• 1 tbsp garam masala
• 4 tbsp cooking oil

Method:

• Cut chicken into serving pieces.
• Put the chopped onions, ginger and garlic into the container of a food processor or blender. Blend until you have a paste.
• Heat the oil in a large deep frying pan (preferably non-stick) over a medium flame. When hot, put in the sliced onions. Stir and fry the onions until they are a deep, reddish-brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put the onions in a plate and set aside.
• After removing the fried onions add blended paste in the pan. Stir and fry the paste until it is brown. Now add the coriander, cumin, turmeric, red chili powder and chopped tomato. Put in 2 tbsp of the water, stir for about 3-4 minutes or until tomatoes become pulpy and sauce is formed.
• Put in the chicken pieces and stir them around for a minute.
• Pour in 2 cups of water and salt. Stir to mix and bring to a simmer. Cover, turn heat to low and cook for about 20 minutes or until chicken is close to tenderness.
• Sprinkle in the garam masala and the fried onions. Mix, cook uncovered on medium heat for 7-8 minutes or untl the sauce reduces and thickens.
• Serve with hot Tandoori roti or Nan and Salad.

Do You Know?

Spanish onions come in three colors: yellow, red, and white. Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. The red onion, with its wonderful color, is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sautéed.

Chicken Korma Curry

This is a wonderfully simple but spectacular dish in which the chicken is cooked with spiced yogurt and crushed crispy fried onions.

Ingredients:

• 2 pounds Chicken
• 4 medium onions
• 1 cup yogurt
• 1 tbsp ginger paste
• ½ tbsp garlic paste
• ½ tsp paprika or red chili powder
• ½ packet Korma Curry Mix (available in Indian Grocery Store)
• ¾ cup cooking oil
• 4-5 drops Kewra Essence

Method:

• Cut the chicken into serving pieces.
• Marinate chicken in yogurt, red chili powder (or paprika) and salt (1/2 tsp) mixture and keep aside for at least one hour.
• Heat the oil in a large, wide pan or a large, deep frying pan (preferably non-stick) over a medium flame. When hot, put in the sliced onions. Stir and fry the onions until they are golden brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Spread the fried onions on an absorbent paper in a plate and set aside. When fried onions are cool, crush them coarsely with a rolling pin. Do not grind to fine powder or paste.
• In the same oil first add paprika or red chili powder, and then immediately add ginger garlic paste, before chili powder gets burnt (this gives aroma and deep red color to curry). Fry for about 30 seconds on medium heat.
• Now stir in marinated chicken without its marinade and sear it for 3-4 minutes. Add marinade and Korma curry mix to it and fry again for 3-4 minutes.
• Add 1 cup of water. Cover and cook on low heat until the chicken is fork tender.
• Add crushed fried onions and again cook on low heat for 2-3 minutes or until the ghee separates from the gravy. Mix in Kewra essence and take out in a serving dish. Taste and adjust the salt in gravy.
• Garnish with chopped coriander leaves and serve with Tandoori Roti.

Do You Know?

The flavor of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.

Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat.

A korma can be mildly spiced or fiery and may use lamb, chicken, beef, game or more rarely pork; some kormas combine meat and vegetables such as spinach and turnip. The Dopiaza, featuring a large quantity of onions, is a form of korma, as is the Kashmiri dish Rogan Josh or Rogan Gosht.

Chicken Ka Kheema (Minced Chicken with Peas)

This most easy minced chicken recipe is one of the tastiest. Serve Chicken Ka Kheema with hot Parathas (Pan-fried Indian flatbread).

Ingredients:

• 1 pound minced chicken
• 1 Cup Green Peas
• ½ cup crushed tomato
• 1 tsp ginger grated
• 1 tsp Garlic grated
• 1 medium Onion finely sliced
• 2 Green Chilies finely chopped
• 1 bay leaf
• ½ tsp shahjeera
• ½ tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tbsp Chicken curry powder
• Salt to taste
• 2 tbsp Cooking Oil
• 1 tbsp Lemon juice
• 2 tbsp finely chopped Coriander leaves
• 1 boiled egg

Method:

• Heat oil in a thick-bottomed pan and add bay leaf and Caraway Seeds. Fry till they turn slightly darker. Add onion and fry till lightly browned.
• Add ginger, garlic, green chilies, coriander powder, turmeric powder, red chili powder, chicken curry powder and crushed tomato. Fry till oil separates out.
• Add minced chicken and stir-fry breaking up any lumps if formed.
• Now add peas and salt. Simmer covered on low heat till minced chicken and peas are cooked well. If there is any water left dry it before serving by continuing to fry without any lid.
• Mix lemon juice, garnish with boiled egg and coriander leaves.
• Serve with Paratha (Pan-fried Indian flatbread).

Do You Know?

The fluctuation of leptin hormone (a hormone which regulates energy intake and energy expenditure, including appetite and metabolism.) and ghrelin hormone (a hormone which stimulates hunger) levels results in the motivation of an organism to consume food.

When an organism eats, adipocytes (cells which store fats in them) trigger the release of leptin into the body. Increasing levels of leptin results in a reduction of one's motivation to eat. After hours of non-consumption, leptin levels drop significantly. These low levels of leptin cause the release of secondary hormone, ghrelin, which in turn reinitiates the feeling of hunger.

Some studies have suggested that an increased production of ghrelin may enhance appetite evoked by the sight of food, while an increase in stress may also influence the hormone's production.

These findings may help to explain why hunger can prevail even in stressful situations.

Brown Rice and Chicken

Brown rice often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. It doesn't have the fluffy texture of white rice, but its nutty flavor and chewy texture makes brown rice a tasty way to get fiber into your diet.

Ingredients:

For Chicken Curry:

• 1 skinless boneless chicken breast cut into bite sized pieces
• ¼ cup hot and sour sauce
• ½ tsp garlic paste
• ½ tsp black pepper powder
• Salt to taste
• 2 tbsp cooking oil

For Rice:

• 1 cup brown rice
• Pinch of salt
• 1 tsp cooking oil
• 2 cups water or broth

Method:

• Rinse the rice thoroughly under running water and remove any dirt or debris that maybe present. Soak it for about 30 minutes.
• Meanwhile marinate the chicken. Add sauce, garlic paste, black pepper powder, salt and 1 tbsp oil to the chicken and marinate for 15 minutes at room temperature.
• Heat remaining oil in a non stick pan. Add chicken with marinade. Cook covered on medium for 8-10 minutes or until chicken is tender. Stirring frequently.
• In a pan boil 2 cups of water. Add rice, salt and oil to boiling water. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 30-40 minutes or until the rice is done. You can cook in electric Rice Cooker also. Brown rice takes longer than white rice to cook.
• Serve brown rice with sauce chicken.

Note: I used Knorr sauce. You can modify the quantity of sauce according to your taste.

Do you know?

Brown rice becomes rancid more quickly than white rice. At many places it is more expensive than common white rice, partly due to difficulty of its storage and transport.

Carom Chicken

Carom seeds give a distinctive flavor to chicken. Quantity of carom seeds can be adjusted according to your own taste.

Ingredients:

• 2 Boneless and skinless chicken breasts cut into bite sized pieces
• ½ cup fresh yogurt
• 1 tsp corn flour
• ¼ cup sour cream
• 1 tbsp Lemon juice
• 2 tsp chicken curry powder
• 1 tsp garam masala powder
• Salt to taste
• ¾ tsp carom seeds (ajwain)
• 1 tbsp ginger garlic paste
• 2-3 tbsp cooking oil
• 2 hard boiled eggs
• Cilantro leaves for garnishing

Method:

• Heat oil in a pan over medium heat. Add carom seeds, chicken, ginger garlic paste, curry powder, garam masala and salt. Cover, and simmer for about 20 - 30 minutes, stirring occasionally, until chicken is tender.
• In a bowl mix yogurt, sour cream, corn flour and ½ cup water to form a smooth paste. Add this to the chicken and simmer without lid for about 4-5 minutes. Now mix in lemon juice.
• Garnish with boiled stuffed eggs. For this cut each egg lengthwise in to two. Fill egg with sour cream. Sprinkle salt, pepper powder and a pinch of roasted carom seeds over the eggs.
• Serve hot with roti or paratha.

Do You Know?

Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small amount of raw ajwain will completely dominate the flavor of a dish.

In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter".

Chicken Chattinad Style

Chicken Chettinad is an authentic south Indian dish. You’ll find this listed in almost every South Indian restaurant menu. Traditionally, this dish is very spicy and oily and is cooked with some distinct ingredients such as poppy seeds, fennel seeds, coriander seeds along with tamarind.

I have modified the dish according to my own personal preferences. Chicken is cooked with freshly roasted and ground aromatic spices that give a very special aroma to the curry. Heat level of chicken is also adjusted according to my family’s requirements. It tastes great with parathas (Indian Flat bread).

Ingredients:

• 1 pound chicken (you can use a whole chicken cut into small pieces or leg or thigh pieces)
• 1 large onion sliced finely
• 1 medium tomato chopped finely
• 4-5 curry leaves
• 1 tbsp lime juice
• Salt to taste
• ¼ cup fresh grated coconut
• 2-3 tbsp cooking oil or ghee
• Chopped coriander leaves to garnish

Chicken marinade:

• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp red chili powder or Paprika
• 2 green chilies finely chopped
• ¼ tsp turmeric powder
• 1 tbsp cooking oil
• 1 tbsp lemon juice
• 2 tbsp yogurt
• ½ tsp salt

Spice mixture:

• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 aniseed stars
• 2 dry red chilies
• ½ " piece of cinnamon
• 2-3 green cardamom pods
• 4-5 cloves
• 8-10 peppercorns

Method:

• Mix all the ingredients of the marinade with the chicken and keep aside for 2 hours.
• Heat a heavy pan or skillet on a medium flame and roast the ingredients of spice mixture for 3-4 minutes (do not burn the spices). Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
• Add ginger garlic paste and fry for another 2-3 minutes.
• Add the tomatoes and little salt; stir fry till tomato becomes pulpy.
• Add the chicken and grated coconut, cover, and simmer till chicken is tender.
• When the chicken is done add garam masala powder and lime juice; mix well and simmer for another 2 minutes. Turn off the flame and take out in a serving dish.
• Garnish with coriander leaves and serve.

Do You Know?

Chettinad is a region of the Sivaganga district of southern Tamil Nadu state, India. Chettinad is well known for its Chettinad cuisine, Mansions, and Temples. It is known for a variety of dishes which are popular for special style of cooking. Chettinad Chicken is the king of all of them.

In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (dried bark). In addition, tamarind, whole red chillies and saunf (Fennel seeds) are also used along with fragrant and aromatic spices such as black peppercorns, star anise, fennel, cardamom, cinnamon, cloves… all of which are ground fresh daily just before use.

Murgh Do Piaza (Chicken In A Fried Onion Sauce)

Dopiaza is a type of Indian curry where meat is cooked with lots of onions. It is especially popular in the southeast Indian city of Hyderabad in Andhra Pradesh State. Dopiaza means "two onions," and indicates that onions are added at two times during cooking. A general rule of thumb is that the amount of onions used should be double the amount of meat. Water is not used at all when cooking a Do Piaza.

Dopiaza is made with lamb, chicken or fish. There are also vegetarian versions using okra. It is a great recipe for the onion lovers, absolutely delicious, not spicy hot, but mild and flavorsome.

Ingredients:

• 1 pound Chicken pieces serving size
• 1 ½ pound onions peeled
• 1” cube of ginger finely chopped
• 4 cloves garlic finely chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp garam masala powder
• 1 bay leaves
• ½ cup yogurt
• 2 medium tomatoes finely chopped
• Salt to taste
• ¼ cup cooking oil / ghee
• 1 tbsp fresh cilantro finely chopped
• 2 tbsp lemon juice

Method:

• Add red chili, coriander, turmeric, cumin, garam masala powders; yogurt and salt to the chicken and mix well to coat the chicken pieces and keep aside for about an hour.
• Finely slice 2 onions and roughly chop the rest of the onions.
• Lightly grease a heavy based sauce pan with 1 tablespoon of oil. Spread half of the chopped onions on the bottom. Add the chicken pieces and layer the rest of the chopped onions on top.
• Cover pan with a tight fitting lid. Cook for 20-25 minutes on slow fire until the onions are reduced to a pulp and the chicken is tender. At this stage liquid almost dries up. If some liquid is still there cook it on medium heat without lid till liquid evaporates.
• Heat oil/ghee in another pan. Add bay leaves, sliced onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a crisp golden color.
• Mix in tomatoes and stir fry until the tomatoes are reduced to a pulp and ghee separates.
• Stir in chicken and onions. Mix all the ingredients well fry the mixture until it is well browned and a thick onion sauce has formed.
• Add lemon juice and garnish with chopped coriander leaves.
• Serve hot with Naan or Paratha

Note: Remember, do not add water at any stage or you will ruin the dish. A “Do Piaza” cooks in its own juices.

Do You Know?

There are as many explanations for the name of this delicacy as there are varieties of onions. A legend traces the roots of this delightful dish to the court of the Grand Mughal Emperor Akbar who was inseparable from his favourite courtiers popularly known as the Navratnas or the nine gems. One of them Abul Fazal, a gifted poet, chronicler extraordinary, diplomat and an epicure was nicknamed Mullah Do Piaza and this, we are told, was his favourite dish.

Mullah Abul Fazal came to India from Iran along with Humayoon on his return journey.

It is also said that his home is said to have been an open house of sorts and by dinner time the guests would have crossed the expected numbers. To keep the proceedings smooth, the mullah would clap his hands at interval. This was a sign to the kitchen that onions should be added to the meat curry. In doing this he accidentaly discovered that the proportion of double the onions to the meat was an optimum one.

Thus was born the Do piaza ... It was said that he liked the dish called Do Piaza so much that he called this dish Syed ul Twam or the king of the dishes. He became famous as Mulla Do Piaza, because he never used to accept any body's invitation where Do Piaza was not served.

Chicken Korma II

Chicken Korma is rich with mild, thick, creamy gravy. Serve it with hot Tandoori Roti or Parathas or plain boiled rice.

Ingredients:

• 2 chicken breasts halves cut in cubes
• 1 large onions thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ½ cup yogurt
• ½ cup sour cream
• 2 tbsp cashew paste
• 1 tbsp lemon juice
• 1 bay leaves
• 3-4 green cardamoms
• ½ tsp caraway seeds
• 2 tbsp coriander powder
• 1 tbsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala powder
• Salt to taste
• ¼ cup oil

Method:

• Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt, cashew nut paste, and sour cream; and keep aside.
• Reheat the oil over medium heat, add bay leaves cloves, green cardamom, black cumin and fry for few seconds till golden brown.
• Now add garlic paste, ginger paste, coriander powder, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. Add chicken cubes and fry for another 5 minutes. Cover the pan, reduce the heat and allow cooking for 25 - 30 minutes or until the chicken is almost tender.
• Stirring continuously, add a little yogurt mixture at a time to the chicken to blend it into the mixture. Repeat until the entire yogurt mixture has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water to adjust the consistency of gravy to your choice. Bring to a boil and remove from heat.
• Sprinkle with coriander and serve hot with Paratha, Tandoori Roti or plain rice.

Do You Know?
Meat, like any food, can transmit certain diseases. Chicken is often contaminated with Salmonella enterica, disease-causing bacteria.
Minced beef can be contaminated during slaughter with disease-causing E.coli 0157:H7 deriving from the intestinal tract if proper precautions are not taken.
Undercooked pork sometimes contains the parasites that cause trichinosis or cysticercosis.

Chicken Kadhai Wala

Chicken, marinated in ginger garlic paste and yogurt, is cooked in 'kadhai' or wok with garam masala, which gives it a rich dark color and flavor. It is a semi dry curry which can be eaten with paratha or tandoori roti.

Ingredients:

• 2 pounds Chicken (diced in big pieces)
• 2 cups onion thinly chopped
• 1 tsp ginger grated
• 2 Bay leaves
• ½ tsp Shahjeera
• 4-5 cloves
• 1 inch piece of cinnamon
• ½ cup tomato puree
• 1 tbsp garam masala (as per taste)
• 5-6 tbsp cooking oil
• Salt to taste
• 1 tbsp chopped cilantro leaves

For Marination:

• 1 cup yogurt
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp green chili paste
• 1 tbsp coriander powder
• 1 tsp red chili powder
• Salt to taste

Method:

• Mix all the ingredients of the marinade with the chicken and keep aside for 2 hours.
• Heat oil in a kadhai (wok), add bay leaves, cloves, cinnamon and shahjeera. Sauté it for few seconds.
• Add the sliced onions and grated ginger, fry until golden brown. Add tomato puree, stir fry for 2-3 minutes.
• Add the marinated chicken and cook on high heat for a few minutes. Reduce the heat, add garam masala powder and simmer for about 20-30 minutes or till chicken is tender and dry. Add salt (as per the requirement).
• Garnish with chopped cilantro and serve in kadhai itself with Paratha or Tandoori Roti.

Do You Know?
A Kadhai is a type of thick circular and deep vessel similar in shape to a wok. Kadhai is used in Indian and Pakistani cooking.
Kadhai are traditionally made out of cast iron, although other materials like stainless steel, copper and non stick varieties do exist.
Although Kadhai is useful for shallow or deep frying of meat, vegetables, sweets, and snacks such as samosa etc., its name is also associated with various kinds of dishes such as “chicken kadhai” and “kadhai paneer” because they are commonly prepared in the cooking pot.