Butter Chicken

Ingredients

Turkey/Chicken – 1 lb (boneless, skinless)
Onion – 1 (chopped)
Tomato – 3-4 (chopped)
Cashews/Almonds – 5-6
Ginger garlic paste – 2 tsp
Green chilly – 1 (chopped)
Kasoori Methi –  1/2 tsp + 1/2 tsp
Fresh Cream ( or Heavy cream) – 1/4 cup
Chilly powder – 1/2 tsp + 1/4tsp
Corriander cumin powder – 1 tsp + 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp
Cumin seeds – 1/2 tsp
Cilantro – for garnish
Butter – 2 tblsp
Salt – to taste
Oil – 2 tblsp

Method
1. Wash the turkey/chicken and cut it into 1 inch thick cubes.
2. Apply little salt, chillipowder, corriander powder, kasoori methi and ginger garlic paste. Shallow fry in little oil and keep it aside. You can also put it in skewers and bake it in the oven.
Tip :- To keep things simple, use 2 tblsp of tandoori chicken masala powder instead of all the individual spices (any brand is fine).
3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.
4. When all these are nicely sauteed, remove from stove and let it cool a bit.
5. After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.
6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.
7. Next add the fried turkey/chicken pieces, with all the dry spices like chilly powder, corriander powder, turmeric powder, kasoori methi, garam masala and salt.
8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.
9. Add the heavy cream, mix everything and let it simmer for few minutes.
10. Garnish with chopped cilantro or some cream and serve with pulav, naan, roti. It goes well with anything.

Tips
1.If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
2.In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.

Almond Chicken

Ingredients    

Chicken – 1 whole chicken (2 lbs cut into small pieces)
Almonds – 10
Cashew nuts – 10
(You can also add all almonds too)
Onion – 4-5 (finely chopped)
Yogurt – 1 cup
Ginger garlic paste – 2 tblsp
Whole Garam Masala – ( 1 piece cinnamon, 4 cloves, 2 cardomon)
Coconut Milk/ Cream – 1 cup
(Adding coconut milk gives a south indian flavour)
Green Chillies – 5 (or as needed)
White Pepper – 2 tsp
Corriander-cumin powder – 1 tblsp (optional)
Fennel Seeds – 1 tsp
Salt – to taste
Cilantro – for garnish
Toasted sliced almonds – 2 tblsp (for garnish)

Method
1. Soak the almonds, cashews and green chillies for 5-10 minutes and make a paste of it along with the soaked water. Keep aside.
2. Heat oil in a pan, add the garam masala and fennel seeds.
3. Fry the chopped onions till it sweats. Next fry the ginger garlic paste.
4. Add the ground almond-cashew-chilly paste.
5. Next add the corriander-cumin powder and 1/4 cup of water to prevent the masala from getting burnt.
6. Cover and cook this paste for 15 minutes till oil seperates from the masala.
7. Now add the yogurt and chicken pieces and saute for 5 minutes.
8. Add the coconut milk/cream, required salt, white pepper powder and more water as needed. Cover and let the chicken cook till it is completely cooked.
9. Garnish with finely chopped cilantro and sliced almonds and serve with pulav or roti varieties.

Tips 
Since we have added corriander cumin powder, the gravy will be light brown in colour. If you want a nice white gravy, do not add it.

Shahi Mutton

Ingredients

Mutton – 1 kg
Onions – 2 (chopped)
Brown Onion Paste – 1/2 cup
Tomato – 3 (pureed)
Yogurt – 1 1/2 cup
Potatoes – 2 (each cut into 4 pieces)
Ginger Paste – 2 tblsp
Garlic Paste – 2 tblsp
Corriander leaves & Mint leaves paste – 3 tblsp
Cashew nut Paste – 2 tblsp
Bay Leaf – 2
Turmeric – 1/2 tsp
Red Chilly Powder – 1 tblsp
Garam Masala Powder – 2 tblsp
White Salt & Black Salt – to taste

Method
1. Marinate the mutton with 1 tblsp. oil, yoghurt, white salt, 1 tblsp. garam masala powder, coriander/pudina paste, ginger/garlic paste, for atleast 2 hours. If overnight, cover with plastic foil & refrigerate.
2. Heat 6 tblsp oil. Add bay leaves (tejpatta) & chopped onion and fry well until onion turns pink.
3. Add mutton, fry it well. Add red chilli powder, turmeric powder, tomato puree and fry well until oil separates.
4. Now let mutton cook either using pressure cooker or in a vessel.
5. As the mutton is nearing to cook add the potatoes and let them cook along with mutton.
6. After mutton is cooked add brown onion paste, cashew (kaju) paste, 1 tblsp. garam masala powder and black salt.
7. Garnish with finely chopped green coriander. Serve with pav/naan/roti.

Shrimp Curry

Ingredients 

Srimp – 1 lb (cleaned and deveined)
Cumin seeds – ¼ tsp
Mustard Seeds – ¼ tsp
Onions – 1 big(finely chopped)
Ginger garlic paste – 2tsp
Tomato – 2(finely chopped)
Chilly powder – 2 tsp
Corrainder powder – 2 tsp
Pepper powder – 1 tsp
Garam masala powder – ½ tsp
Salt – to taste
Oil – 2 tsp
Curry leaves – 5
Corrainder leaves – for garnish

Method
1. Heat oil in a deep sauce pan and splutter mustard seeds, cumin seeds and curry leaves. Saute the chopped onions and crushed ginger garlic, till they turn golden brown.
2. Now add chopped tomatoes along with turmeric powder, chilly powder, corrainder powder, pepper powder, cumin powder, garam masala and salt. Let this mixture cook till we get a nice masala.
3. Add shrimp and mix well to coat the masala. Add water as needed and let it simmer for few minutes.
4. Switch off the stove once the shrimp takes a round shape and looks firm. Do not overcook as this might make the shrimp rubbery. Garnish with corrainder leaves.

Anglo Indian Meatball Curry

Prep time: 30 min

Cook time: 45 min

Yield: 5

Main Ingredients: mutton keema

Ingredients

• Onions – 2, large, finely chopped
• Ginger garlic paste – 1 tbsp
• Turmeric powder – 1/2 tsp
• Red chili powder – 1 1/2 tsps
• Coriander powder – 1 tbsp
• Cumin powder – 1/4 tsp
• Garam masala powder – 1/4 tsp
• Curry leaves – 1 sprig
• Tomato puree – 1 cup
• Coconut milk – 1/2 cup
• Salt to taste
• Cooking oil – 3 tbsps
• Coriander leaves – 2 tbsps, finely chopped
• For the Meatballs:
• Mutton Kheema – 1/2 kg, finely minced meat
• Garam masala powder – 1/4 tsp
• Green chilies – 2, finely chopped
• Coriander leaves – 4 tbsps, finely chopped
• Salt – 1/2 tsp

Method

1. In a bowl, add the thoroughly washed and drained mutton kheema/minced meat. Add garam masala powder, salt, chopped green chilies and coriander leaves and mix well. Make small balls and keep aside.
2. Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions and saute for 4 mts on low to medium flame. Once the onions turn transparent, add the ginger garlic paste and saute for 3 mts.
3. Add red chili powder, coriander powder, cumin powder and turmeric powder. Mix. Add tomato puree and cook on low to medium flame for 7 mts or till the oil separates.
4. Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Allow to simmer for 6-7 mts.
5. Drop the minced meat balls carefully, one at a time, into the gravy and allow to cook on medium flame for 3 mts. Reduce flame, place lid and cook for 20 mts.
6. Add coconut milk and cook for 2 mts and turn off heat.
7. Serve warm with coconut rice.

Tips

• Mutton mince works best. You can use minced chicken or beef (as many Anglo Indians use) in place of mutton mince.
• If you do not have coconut milk, add 2 tbsps of coconut paste at the time of cooking the tomato puree.
• Fresh coriander leaves gives a good flavor, so do not omit it.
• Add more water for a thinner consistency gravy/curry.
• While preparing coconut rice, you can add a slit green chili at the time of crackling the whole spices.

Keema Matar

Prep time: 10 min

Cook time: 45 min

Yield: 4

Main Ingredients: mincemeat green peas

Ingredients

• Minced meat (keema) – 1/2 kg, washed and drained
• Onions – 2, finely chopped
• Tomatoes – 2, finely chopped
• Green peas – 1/2 cup
• Ginger garlic paste – 1/2 tbsp
• Green cardamom – 2
• Black cardamom – 1
• Bay leaf – 1
• Cinnamon stick – 1″
• Cloves – 3
• Green chilies – 3, slit length wise
• Turmeric powder – ½ tsp
• Cumin powder – 1/4 tsp
• Coriander powder – 1/2 tbsp
• Red chili powder – 1 tsp
• Yogurt – 1/4 cup, mixed to a smooth paste (curd)
• Garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick, 2 black pepper corns)
• Salt to taste
• Cooking oil – 2 tbsps
• Ghee – 1 tbsp
• Coriander leaves for garnish

Method

1. Heat oil and ghee in a pressure cooker, add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and allow to sizzle. Add green chilies and chopped onions and saute till the onions turn transparent, approx 5 tms.
2. Add the ginger garlic paste and saute for 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir in between. Reduce flame and cook for 5 mts.
3. Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3-4 mts on medium flame. Add a 1 1/2 cups of water and yogurt and place lid and pressure cook up to 3 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down. Open lid and add the fresh green peas.
4. If you want more gravy, add a little more water at this stage. Cook with lid on low flame for 10 mts or till you get the desired gravy consistency. Add garam masala pwd and mix. Turn off heat and remove to a serving bowl.
5. Garnish with fresh coriander leaves and serve hot with rotis, pulao or white steamed rice.

Tips

• If not using a pressure cooker, add 2 cups of water, place lid and cook over medium flame.
• Tomato puree can be added instead of chopped tomatoes.
• Potatoes can be added too. Add them after the tomatoes are cooked and before adding water.

Chicken Ghee Roast

Prep time: 15 min

Cook time: 45 min

Yield: 5

Main Ingredients: chicken ghee

Ingredients

• Chicken – 1 kg, bite sized pieces, washed
• Curd – 1/2 cup, thick yogurt
• Turmeric powder – 1/2 tsp
• Lemon juice – 1 tbsp
• Salt to taste
• Jaggery – 2 tsps (or sugar)
• Curry leaves – 1 sprig
• Ghee – 6 tbsps
• Dry red chilies – 7 to 8, large (spicy variety)
• Dry red chilies – 3 (small variety)
• Black peppercorns – 7-8
• Cloves – 3
• Fenugreek seeds – pinch
• Coriander seeds – 1 1/2 tbsps
• Cumin seeds – 1/2 tsp
• Garlic flakes – 7-8
• Tamarind paste – 1 1/2 tbsps

Method

1. Marinate chicken in curd, turmeric powder, lemon juice and half a tsp of salt for a minimum of 2 to 3 hours or overnight in the refrigerator.
2. Dry roast the red chilies on low flame for 2 mts. Do not burn them. Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from fire and cool.
3. Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.
4. Heat 2 1/2 tbsps ghee in a heavy bottomed vessel, place the marinated pieces along with the marinade and cook for 20-22 mts or till its three foiurth cooked.
5. Remove the sauteed chicken pieces and keep aside. Remove the remaining liquid into another bowl.
6. In the same vessel, add the remaining ghee, and add the ground paste. Saute on low to medium flame for 8-9 mts to till the ghee separates.
7. Add the chicken pieces and mix well. Add the left over liquid (while cooking chicken) and jaggery and cook on medium flame for 4 mts. Add salt to taste and mix.
8. Reduce flame, place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces. This is not a curry, its a roast dish.
9. Remove lid, roast the chicken for 2-3 mts. Turn off flame, remove onto a serving bowl.
10. Garnish with curry leaves and serve with ghee rice, any flavored rice of your choice or white rice.

Tips

• If you do not have the small variety of dry red chilies, use 10 large dry red chilies. Those who can take the heat of the red chilies, can increase it to 14-15.

Sweet Corn Chicken Soup

Prep time: 20 min

Cook time: 20 min

Yield: 4

Main Ingredients: chicken cream style corn

Ingredients

• Sweet Corn, cream style: 1 tin
• Chicken stock: 1.25 litres (5 cups) OR water
• Chicken – 1/4 kg, with bone washed and drained
• Spring onions – 2 tbsps, finely chopped
• Ginger – 1/2 tsp, finely minced
• Spring onion greens – 4 tbsps, finely chopped
• Cornflour – 2 1/2 to 3 tbsps (corn starch)
• Light soy sauce – 1/2 tsp
• Egg – 1, beaten lightly
• Sugar: 3/4 tbsp
• Salt to taste
• Sesame oil – 1 tsp
• White pepper powder – as required
• Spring onion greens: 3-4 tbsps (finely chopped) for garnish

Method

1. Heat oil in a heavy bottomed vessel, add spring onion whites and ginger and saute for a mt. Add the shredded chicken and saute for a mt. Add cream style sweet corn and chicken stock or water and bring to a boil. Reduce flame and cook on low flame for a mt.
2. Add sugar and adjust salt to the simmering soup and cook further for 3-4 mts.
3. Mix the cornflour in 4 tbsps of water and keep aside.
4. Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame. Slowly add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.
5. Pour into soup bowls, garnish with spring onion greens and serve hot. You can season with white pepper powder.

Tips

• Prepare the chicken stock by boiling 1 1/2 lts of water, 3/4 tsp salt, 1/2 tsp black pepper powder, 1 cubed carrot, 1/2″ ginger, 3 crushed garlic cloves and 1/4 kg chicken with bone. Place lid and allow the water to come to a rolling boil. Simmer for 15 mts and turn off flame. Strain the liquid and keep aside. De-bone the chicken and shred to small pieces.
• If you want you can add vegetable stock instead of chcken stock. Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables.
• You can use black pepper powder instead of white pepper powder.
• Sugar can be reduced to 1/2 tablespoon.
• Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker soup.
• You can prepare cream style corn at home. Take 2 corn cobs, take a share knife and scrap the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.

Sweet corn chicken soup is a classic soup among Indo Chinese recipes. An easy soup recipe made with cream style corn and shredded chicken is very flavorful.

Mangalorean Chicken Curry

Prep time: 30 min

Cook time: 50 min

Yield: 5

Main Ingredients: chicken coconut

Ingredients

• Chicken – 1 kg, with bone, clean and cut into medium size pieces
• Onions – 2, medium, finely chopped
• Curry leaves – 1 sprig
• Turmeric powder – 1/4 tsp
• Tamarind paste – 1 tbsp
• Thick coconut milk – 1/4 cup (optional)
• Salt to taste
• Oil – 3 tbsps
• Ghee – 2 tbsps
• For masala:
• Onion – 1, medium, sliced
• Garlic – 4 cloves
• Coconut – 1/2 cup, fresh and grated
• Dry red chilies – 7-8, de-seed (I used 6 chilies)
• Black pepper corns – 1 tsp
• Cumin seeds – 3/4 tsp
• Coriander seeds – 1 1/2 tbsps
• Methi seeds – 1/4 tsp
• Cloves – 3
• Cinnamon – 1″ piece

Method

1. Marinate chicken in turmeric powder and half tsp salt for 15 mts.
2. Prepare the masala. Dry roast methi seeds for 4 mts on low flame. Next add all the ingredients called for in ‘masala’ except onion, garlic and coconut. Dry roast on low medium flame for 4-5 mts, mixing them so that they don’t burn and roast evenly. Remove the roasted ingredients from the pan and set them aside.
3. In the same pan, add the ghee. Add the sliced onions and garlic and saute for 3 mts. Add the grated coconut and saute for 5 mts. Turn off flame and cool.
4. Grind all the dry roasted ingredients along with onion-coconut mixture to a smooth thick paste adding little water. Set aside.
5. Heat oil in a heavy bottomed vessel, add the chopped onions and saute for 7-8 mts or till lightly browned. Add the chicken and cook on high for 4 mts. Reduce flame, place lid and cook for another 9-10 mts, mixing well once in a while.
6. Add the ground masala paste, curry leaves and salt and mix well. Place lid and cook on medium flame for 8-10 mts.
7. Add 3 cups of water and tamarind paste and cook on high flame for 2 mts. Reduce flame, place lid and simmer till chicken is cooked.
8. Before turning off the flame, add the coconut milk and mix well. Remove to a serving bowl.
9. An optional step you can follow at this stage is to saute a small sliced onion along with a sprig of curry leaves in a tbsp of ghee till brown and pour it over the hot curry.
10. Serve with rotti, neer dosa or rice.

Tips

• You can add a finely chopped tomato at the time of adding the masala paste.
• Adjust the red chilies according to your spice level.

Mangalorean chicken curry – special dish of the Bunt community. Kori Gassi or Mangalore chicken curry with coconut goes well pundi, rotti, neer dosa & rice.

Fish Nuggets

Total Time: 25 mins

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients:

• 1/2 lb fish fillet (cod or any other firm fish)
• 1 tablespoon lemon juice
• 3 tablespoons milk
• 1 egg
• 2 tablespoons Dijon mustard
• 2 tablespoons yogurt
• salt
• pepper
• breadcrumbs

Directions:

1. Preheat oven (395°F, 200°C). Line out a baking tray with baking parchment.
2. Cut fish fillet bite-sized pieces (nuggets). Drizzle with lemon juice. Sprinkle with salt and pepper to taste.
3. In a bowl combine milk, egg, mustard and yogurt. Mix well and add salt and pepper to taste.
4. Dip the fish nuggets into milk mixture to cover nuggets with the sauce.
5. Take nuggets out of the sauce (using a fork) and let drip off excess of sauce and coat with breadcrumbs.
6. Place them on the baking tray and bake them for 10 minutes. Then heat up the oven and broil them until they are golden brown.
7. Take them out of the oven and serve them hot with your favorite sauce, salsa or dip.
8. NOTE: Can easily prepared in advance and freeze. Follow the directions and bake them only for 10 minutes. Take them out of the oven and freeze them. To serve: take them out of the freezer, thaw and broil them until they are golden brown.
9. NOTE: I do not have given the amount of breadcrumbs needed. Sometimes I need more, sometimes less. But coat the nuggets only with a thin layer of breadcrumbs. You can replace the breadcrumbs by ground almonds. This will add a nutty flavor to the nuggets.