Indian Non-Vegetarian Dishes - Dum Ka Murghi

Dum Ka Murghi

Ingredients:

1 kg cleaned chicken, cut into pieces
1 cup yogurt
150 gm oil
200 gm onions, chopped
1 bunch coriander leaves, chopped
1 bunch mint leaves, chopped
4 green chilies, chopped
2 tsp ginger garlic paste
2 tsp chili powder
1/2 tsp turmeric
1 tsp garam masala
1 tbsp chironjie seeds
2 tsp khus khus seeds, roasted & ground
1 tsp cashew nuts, roasted and ground
1/4 tsp saffron dissolved in 2 tbsp of water
Salt to taste

Method:

1. Marinate the chicken with ginger garlic, chili powder, turmeric, salt and the chopped coriander & mint leaves.
2. Slice the onions and fry till golden brown. Spread on a plate to cool and when cooled, blend to a fine paste.
3. Mix all the remaining ingredients to the chicken. Arrange in a flat baking dish and bake in an oven at 350 degrees F for 45 minutes or until golden brown.
4. Serve with naan / roti.

Indian Non-Vegetarian Dishes - Badami Chicken

Badami Chicken

Ingredients:

1 whole chicken, cut into small pieces
1 cup yogurt
6 onions, chopped
1 inch ginger
10 cloves of garlic
6 cloves
2 inch cinnamon
10 almonds
4 cardamoms
10 cashew nuts
1 cup coconut milk
1/2 cup oil
1 tsp turmeric powder
Cilantro for garnishing
Salt and chili powder to taste

Method:

1. Make a paste of the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds.
2. Heat oil in a big vessel, add the chopped onions and fry until they turn golden.
3. Then add the ground masala and fry very well While frying this paste, add 3-4 tbsp of water-You will notice that oil floats on top.
4. Now add yogurt and the chicken Season it well with salt, turmeric, and chili powder. Cook for 10 minutes.
5. Add coconut milk, cook till done
6. Garnish with coriander leaves.

Indian Non-Vegetarian Dishes - Butter Chicken

Butter Chicken

Ingredients:

1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Cilantro for garnishing

Marinade:
1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl

Method:

1. Marinate the chicken in the marinade for one hour
2. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
4. Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
5. Add the butter, cream and chicken. Mix well and cook until it is done.
6. Garnish with cilantro.

Indian Seafood Dishes - Masala Prawns

Masala Prawns

Serves: 8
Preparation time: 20 minutes

Ingredients:

1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking

Method:

1. Apply juice of 1 lemon on prawns and wash after 20 minutes.
2. Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.
3. Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.
4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.

Tip: This dish can be made dry also. Tamarind can be added instead of lemons.