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Methi chicken with kasuri methi ( dried fenugreek leaves )

Ingredients

 

Chicken 600 gm cut into medium-sized pieces

Curd 3/4 the of a cup

Juice of 1/2 of a lemon

Onion 1 medium sized roughly chopped

Ginger 1″ piece

Garlic 5 or 6 cloves

Green chillies 2 or 3

Cinnamon 1″ stick

Cardamom 4 or 5

Cloves 4 or 5

Turmeric powder 1/4 the of a tsp

Kasuri methi powder 1/2 tbsp

Kasuri methi 1/2 the cup roasted

Garam masala powder 1/2 tsp

Salt 1 tsp or as per taste

Oil 2 tbsp

 

Procedure

 

  • In a mixing bowl, take curd, lemon juice, turmeric powder, salt and mix well. Add the chicken pieces in this and mix and coat the pieces well with the mixture. All the chicken marinade to rest for about an hour
  • Grind the onion, ginger, garlic and green chillies to a fine paste. Use a little bit of water if required
  • After the marinating is over, heat oil in a kadhai at medium flames and temper is with the whole spices except the kasuri methi
  • To this, add the prepared onion ginger garlic paste and saute untill the raw smell of the onion, ginger and garlic disappeares. Do not let the onion turn brown
  • At this point, add the chicken along with the marinade and saute and mix well with the spices for about 5 minutes at medium high flames
  • After 5 minutes, reduce the flames to medium low and cover and cook for about 10 to 12 minutes with occasional stirring
  • Open the cover, add kasuri methi powder and kasuri methi and stir and mix well. Cook uncovered for about 2 more minutes and then add the garam masala powder and mix well. Cover the chicken and switch off the flames.
  • Let the curry sit for about 2 minute and then your methi chicken is ready to be served.

Hot and sour chicken

Ingredients 

 

Chicken 600 gm large pieces

Curd 3/4 th of a cup

Juice of 1/2 of a lemon

Whole dry red chilli 6 or 7 soaked in warm water for about 30 minutes

Ginger 1″ piece

Garlic 5 or 6 cloves

Black pepper powder 1 tsp

Garam masala powder 1/2 tsp

Kasuri methi powder 1 tsp

Red chilli powder 1/2 tsp

Cinnamon 1” stick

Cardamom 3 or 4

Cloves 3 or 4

Black peppercorns 10 to 12

Salt 1 tsp

Oil 1 + 2 tbsp

 

Procedure 

 

  • In a grinder, take the curd, soaked red chilli without the water, ginger and garlic and grind to a smooth mixture
  • In a mixing bowl, add the prepared curd mixture, black pepper powder, garam masala powder, red chilli powder and 1 tbsp oil and mix well. In this add the lemon juice, kasuri methi powder, salt and again give a good mix
  • now, in this spice mixture add the chicken pieces and rub each piece with the masala mixture such that the pieces gets well coated with the masala
  • rest the chicken marinate for about an hour or so in the refrigerator
  • after the marinating time is over, heat the remaining oil in a non stick pan at medium flames and temper it with the whole spices
  • now shed off the marinate and add the chicken pieces one by one to the pan in one layer. Let the chicken cook uncovered at medium flames for about 5 minutes without stirring. Do not let the chicken get brown
  • after about 5 minutes, turn the chicken pieces to the other side and let cook without stirring for about 3 to 5 minutes
  • after 3 minutes, add the remaining marinate to the pan if you want little gravy or if you prefer totally dry chicken starter then skip this and cover and cook the chicken for about 7 to 12 minutes with once  or twice stirring or till the chicken gets cooked well
  • once the chicken gets cooked well, adjust the thickness of the gravy to your need and switch off the flames and serve hot.

 

Chicken tehari

Ingredients 

 

Chicken 400 gm medium sized  pieces

Basmati rice 3 cups washed and soaked for about 20 to 30 minutes

Onion 1 medium  sliced

Ginger garlic paste 2 tbsp

Tomato 2 medium chopped

Green chilli 4 or 5 slit

Bay leaf 2

Cinnamon 1” stick

Cardamom 4

Cloves 4

Shah jeera 1 tsp

Black peppercorns 12 to 15

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Garam masala powder 1 tsp

Biryani masala 1 tbsp

Curd 3 tbsp

Juice of 1/2 of a lemon

Cashew paste 2 tbsp ( thin paste)

Salt 1/2 + 1 tsp or as per taste

Mustard oil 4 tbsp

Water 7 cups

 

Procedure 

 

  • In a mixing bowl, add in the curd, turmeric, red chilli, garam masala powder, 1/2 tsp salt, lemon juice, 1 tbsp ginger garlic paste and mix well. In this mixture, add the chicken pieces and rub the pieces well, such that each piece gets well coated with the spice mixture. Rest the marinated chicken for about an hour
  • After the marinating time is over, heat the oil in a deep heavy bottomed saucepan at medium high flames and once hot temper it with the whole spices except the shah jeera.
  • then add the sliced onion and fry till they turn golden brown. In this add the remaining ginger garlic paste and sauté till its raw smell disappears.
  • then add the chopped tomatoes and cook untill they becomes mushy and oil starts separating
  • at this point, add the marinated chicken and stir and mix well with the masala. Now cover and cook for about 5 to 7 minutes with occasional stirring.
  • open the cover, and add the cashew paste and biryani masala and mix well. Again cover and cook for about 3 to 5 minutes or untill oil starts separating from sides
  • at this point, increase the flames to maximum and add the water, mix well and bring to a boil. Once the water starts boiling, add the shah jeera, remaining salt and mix well
  • then drain the water from the soaked rice and add the rice to the saucepan, mix well and cook with minimum stiring untill most of the water is absorved and rice appears on the upper layer
  • at this point, reduce the flames to minimum, add the slit green chillies, give a light mix and cover the saucepan and let the rice cook on dum for about 10 to 15 minutes
  • after 15 minutes open the cover check the rice and switch off the flames. Let the rice sit for about 5 to 7 minutes and then steaming hot chicken tehari is ready to be served.

 

 

 

Bengali rohu fish curry

Ingredients

 

Ruhu fish 6 pieces

Potato 1 large cut into 6 long pieces

Tomato 1/2 medium sized cut into halves

Green chilli 4 or 5 slit

Fresh coriander leaves 1/4th of a cup chopped

Bay leaf 1

Whole dry red chilli 1

Whole cumin seeds 1 tsp

Ginger paste 1 tbsp

Turmeric powder 2 + 1/2 tsp

Red chilli powder 1 tsp

Cumin powder 2 tsp

Black pepper powder 1/2 tsp

Garam masala powder 1/2 tsp

Salt 1 + 1 tsp

Mustard oil 4 + 2 tbsp

 

Procedure 

 

  • wash clean the pieces of fish and marinate them with 2 tsp of turmeric powder, 1 tsp of salt and allow them to rest for about 5 minutes
  • heat 4 tbsp oil in a non stick kadhai at high flames, once hot add the pieces of fish one by one and fry them from both sides till they turn golden. Do not over fry the fish pieces
  • now reduce the flames to medium, take out the fish pieces from the kadhai and keep aside
  • in the same kadhai, add the remaining oil and let heat for few seconds. Once hot, add the cumin seeds, bay leaf, whole dry red chilli, a pinch each of turmeric and red chilli powder and saute for few seconds
  • then add in the potato pieces and fry for about a minute
  • then add the ginger paste and saute till the raw smell of the ginger disappears, then add the tomato pieces and keep sautéing till the tomato softens
  • while the masala is being cooked, add the cumin powder, black pepper powder and a tbsp of water in a bowl and mix well to make a smooth paste
  • now once the tomato softens, add the remaining turmeric and red chilli powder and mix well
  • then add the prepared cumin, red chilli paste, remaining salt and mixing it well, keep roasting the masala untill oil starts separating from it. If required  add a tbsp of water
  • at this point add about 2 cups of hot water, mix well and increase the flames to bring it to a boil. Now give it a good stir and cover, reduce the flames to medium and let the curry cook for about 7 toto 10 minutes
  • open the cover and add the pieces of fish one by one in a layer and the green chillies and again cover and cook far another minute
  • now open the cover, turn the pieces upside down, sprinkle the garam masala all over the curry, add the chopped coriander leaves and increase the flames to high and cover
  • switch off the flames just after 2 to 3 seconds and allow the curry to rest for about a minute
  • rohu fish curry is ready to be served. Enjoy it with plain rice.

Muri ghonto ( fish head rice curry)

Ingredients

Rohu fish head 1 cut into 2 halves

Gobindobhog rice or Kali jeera rice 2 tbsp washed and soaked for 15 minutes

Potatoes 2 medium sized cut into cubes

Onion 1/2 of a medium sized sliced

Tomato 1/2 of a medium sized chopped

Green chilli 4 to 6 slit

Bay leaf 1

Dry red chilli whole 1

Cumin seeds 1 tsp

Ginger paste 1 tbsp

Garlic 2 cloves crushed

Turmeric powder 1 + 1/2 tsp

Red chilli powder 1 tsp

Cumin powder 2 tsp

Black pepper powder 1/2 tsp

Garam masala powder 1/2 tsp

Salt 1/2 + 1 tsp or as per taste

Mustard oil 3 + 2 tbsp

Procedure

  • Wash clean the fish head pieces and marinate it with 1 tsp turmeric powder and 1/2 tsp salt and allow it to rest for about 5 minutes
  • Heat 3 tbsp of oil in a non stick kadhai at high flames, once hot add in the fish head pieces one by one and fry them from both sides till colour changes to golden brown
  • Now reduce the flames to medium and take out the head pieces from the kadhai once fried and keep aside
  • In the same oil add in the potato cubes and fry them till they turn golden. Then take them out of the kadhai and keep aside
  • In the same kadhai, add in the remaining oil and once hot add the cumin seeds, bay leaf and the whole dry red chilli and sauté for few seconds
  • Then add in the onion slices and fry till they turn golden brown
  • Then add the chopped tomato and fry till the tomatoes softens
  • Now add in the ginger paste and the crushed garlic and saute till the raw smell of the ginger garlic disappears
  • By the time the masala is being roasted, take the cumin and the black pepper powder in a small bowl and mix them well with a tbsp of water to make it a paste and keep aside
  • Now coming  back to the cooking, once the raw smell of the ginger garlic disappears, add the remaining turmeric powder and the red chilli powder and mix well for few seconds
  • Then add in the cumin black pepper paste and salt and saute well for about a minute. If the masala becomes too dry then add about a tbsp of water and mix well
  • Then add the fried potatoes and mix well with the masala. After that add in the rice and mixing it well with the other ingredients, roast all of them for about a minute
  • Now break the froed fish head to further smaller pieces and add them to the roasting ingredients. Give all of them a good mix and roast them for another 1/2 minute or till oil separates from the masala
  • At this point add about 1 and 1/2  cups of hot water, give a good mix and increase the flames to high
  • Once the water starts boiling, again reduce the flames to medium and cover and cook for about 7 to 10 minutes or till the rice gets cooked. In the mid way of the cooking add in the green chillies and again cook
  • Now open the cover, check the salt and juice in the curry. Since the curry needs a thick gravy, in case if there is more fluid than required, then increase the flames to high to evaporate the excess fluid
  • Now add the garam masala powder, give it a good mix and switch off the flames, cover and let the curry rest for about a minute
  • Your muri ghonto is ready to be served.
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